Braised Lamb Shank
This is a dish that is such a big part of my life in so many ways. It was the first dish I put on the menu when I became a head chef in Paris and is a regular dish of mine throughout my years professionally and for family and friends. There’s something about cooking lamb low and slow – the tenderness, the flavour, the sticky caramelised bits of meat, the deep rich juices and sauce it creates – it just resonates with me.
Japanese Robatayaki
When I lived in Tokyo I really was transformed by learning how they treated produce with the utmost respect and simplicity. Shellfish grilled over charcoal in its own shell was something that was so simple, it was the way that they grilled it that changed me. The Japanese approach to culture, food and produce gave me a simplified method of living and cooking.
Farm Fresh Cream and Honey
One of my all-time favourite dishes is one of the simplest. The fresh cream is made on The Organic Farm in Sweihan with jersey cows that are fed chia seeds and honey. The cream texture is more like a clotted cream and add that on a slice of homemade bread, it’s something I could live on. I visit the farm regularly to stock up on organic dairy produce and vegetables.
Balaleet
This dish is a standard weekend staple here in the UAE and one that makes me so happy. The sweetened vermicelli noodles topped with a thin omelette, is usually spiced like cinnamon, saffron and cardamom. That specific mixture of spices with their aromas remind me of my home here, family time and the culture of the Emiratis.
Masala Dosa
I am so blessed with my experiences here in the UAE, I have been able to see so many different cultures and cuisines. One that stands out is the flavours of the masala dosa, and memories of finding my own technique of taking it apart. The different sauces and chutneys, the creamy subtle coconut, the zingy sweet ginger, mixed with those masala roasted potatoes.
Farm 2 Table, Mobility Pavilion, Expo 2020, Dubai. http://farm2table.ae
