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Sergio Herman – A Dutch Master

I was so focused on winning Michelin stars; and it was fantastic when I received them! There is a general consensus among chefs that to excel inside the kitchen you need a certain mentality. Coping with long hours in a stressful and heated environment is not for the faint hearted,...  Read More »

Simply the best

When Nick Alvis and Scott Price came up with the concept for the food at Folly by Nick & Scott, the award-winning restaurant that they run in Madinat Jumeirah, they did so with a view to doing something a bit different. Moving away from the now ubiquitous sharing plates concept they instead created...  Read More »

The Pantry

Ah January. A month synonymous with abstinence, thrift and the reigning in of both appetites and budgets after the indulgence of the festive season. This is a time for healthy eating, for turning over a new leaf (while simultaneously consuming plenty of salad leaves) and yet who wants to start the new year...  Read More »

Nick’s chicken curry

SERVES 6-8 Ingredients Curry 2 litres water 8 chicken legs 100ml vegetable oil 1 large onion, finely diced 2 cloves garlic, crushed 1 thumb-size piece ginger, finely chopped 1 tablespoon garam masala 1 tablespoon turmeric 1 tablespoon curry powder 800ml coconut milk 200g crème fraiche ½ bunch...  Read More »

Gingerbread and lemon thyme

SERVES 6-8 Ingredients Gingerbread and wafers 400g unsalted butter 300g caster sugar 3 eggs 450g full fat milk 450g maple syrup 3 tsp baking soda 840g plain flour 8 tsp ground ginger 8 tsp ground cinnamon Gingerbread parfait 8g gelatine leaves 200g gingerbread (see above) 200g whipping cream 80g...  Read More »

Roe deer tartare, charcoal and Worcestershire sauce

SERVES 6 Ingredients Curing salt 600g roe deer shoulder 500g fine salt 500g caster sugar 70g Chinese five-spice Worcestershire sauce gel 650g Worcestershire sauce 350g mineral water 15g agar-agar Egg yolk confit 15 egg yolks 2g fine salt Cornichons 500g cucumbers 130g fine salt 450g mineral water 3...  Read More »

Goats cheese, tamarind and coriander seeds

SERVES 6 Ingredients Whipped goats cheese 300g soft goats’ cheese (rind removed) 30g whipping cream 20g white grape vinegar Tamarind chutney (must be prepared in advance) 800g tamarind 800ml mineral water 1 tbsp. vegetable oil 150g onion, diced 60g ginger grated 250g jaggery 250g malt vinegar Coriander...  Read More »

Snails, garlic shoots and parsley

SERVES 6-8 Ingredients Snails and garlic butter 500g snail meat 60g fine salt 500ml white grape vinegar 1 litre mineral water 1 head fennel, cut into 2cm dice 2 carrots, cut into 2cm dice 1 onion, cut into 2cm dice 2 celery sticks, cut into 2cm dice 2 bay leaves, cut into 2cm dice 200g unsalted...  Read More »

Jasmine rice, marmite and courgette

SERVES 6 Ingredients Jasmine rice puree 100g jasmine rice 1 litre mineral water 2 x gelatine sheets 100g Marmite 15 agar-agar 2g fine salt 2 x N20 Cream Whipper Chargers Pickled courgettes 100g white grape vinegar 50g caster sugar 5g fine salt 5g ascorbic acid 500g courgettes Marmite job’s...  Read More »