Tried & tasted
Relaxed sophistication
Where: Bice Ristorante, Hilton Dubai Jumeirah
What s it like: The saying if it ain t broke, don t fix it is probably appropriate for Bice —it s been doing what it does best, feeding people delicious, authentic Italian in a stylish yet unpretentious setting, for years. So when I got wind of their BBC Good Food set menu promotion-based on their recent win at the BBC Good Food ME awards —it didn t take much convincing for me to head down there.
House party!
House party!
Want to be the host with the most? Some of-L Dubai s top culinary experts share hints and tips on home entertaining.
Who: Sibille Buchholzer-Juen, Iconycs cakes .
“Make the most of seasonal produce —for example, use strawberries, carrots, blueberries, raspberries and lemons around this time of the year. These ingredients are light, fresh and taste delicious when used in cakes and desserts.”
Barcelona for foodies
Whether it s old – school tapas or intricate dishes influenced by molecular gastronomy, this Mediterranean city is one of the world s top gourmet destinations. Here s our pick of where to go, to sample Barcelona s culinary delights. By Sally Davies.
Where once the architecture of Antoni Gaudi might have been the main reason for visiting Spainsecond city, now its varied cuisine, cosmopolitan cocktail bars and designer hotels are proving to be an equal – if not bigger – draw. The Catalan capitalfood scene is as much about the plates of fat garlicky prawns and tortilla served at old – school bars, as it is about the modern dishes clearly influenced by the regionbiggest culinary star, super – chef Ferran Adria of El Bulli, at some of its newer restaurants.
Espresso flavoured Seabass with ratatouille
Espresso flavoured Seabass with ratatouille
SERVES 2
2 fillet of 180g seabass
1 pc. pepper
1 pc. carrot
1/2 pc. leeks
100g asparagus
1 pc. green zucchini
Marcus Warein. MY KITCHEN
Marcus Warein. MY KITCHEN
When he gets home, Michelin star TV chef Marcus Wareing wants a kitchen that he can relax in with his family. He gives Vanessa Michelin —starred chef Marcus Wareing has garnered many awards for his modern, theatrical take on traditional French cuisine. He was born in Southport in 1970 and worked first at The Savoy, London, before moving to Le Gavroche to work for Albert Roux.
In 1993, he became sous chef at Gordon Ramsay s Aubergine. Six years later, he opened Petrus at The Berkeley Hotel for Ramsay. Then, in 2008, he relaunched it in his own right as Marcus Wareing at The Berkeley. His latest venture is the Gilbert Scott restaurant at the St Pancras Renaissance Hotel, which opened last year.
