7 industry experts share their must-eat meat ideas for today’s menus
Changing consumer demands and broader industry trends have seen big changes in the meat dishes finding their way into commercial kitchens and onto menus. HN grilled seven experts on the latest developments they’ve noted, from the nose-to-tail cooking phenomenon to fusion creations and the glorious lesser-known cuts that are finally achieving well-deserved recognition.
Kitchen talk with chef Bojan Cirjanic
Having made his mark in the world of culinary arts, Bojan Cirjanic, executive chef of Folly Dubai, tells us about his life in the kitchen and the UAE’s burgeoning restaurant scene.
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Where sweet meets sour
Syrups are today firmly established as an essential ingredient for bartenders and mixologists worldwide, enabling these creatives to add flavor, taste and imagination to classic beverages or give new concepts a contemporary twist. We asked seven experts to share their thoughts on all things syrup-related, from trending flavors and industry innovations to how they achieve that perfect balance in a glass. Here’s what they had to say.