New seasonal menus reflect global trend

The global trend towards sourcing seasonal food has infiltrated the new menus of Middle Eastern F&B outlets, despite the region’s high reliance on imported food, according to Canadian celebrity chef, Anna Olsen.

On her first visit to Dubai this March, Olsen says that her conversations with fellow chefs working in the region made it clear that the tide is turning:

“I’ve noticed that there is a greater recognition of international seasons. People are aware when Australian kiwis are at their peak for example,” said Olsen. “Cooking seasonally certainly makes your job easier as a chef, rather than having to manipulate an ingredient that is not quite at its best.”

This is reflected in new menus launched by restaurants such as Fire & Ice restaurant at Raffles Dubai. Chef de cuisine, Josh Kusharick, said he put a particular focus on using the freshest seasonal ingredients available:

“The concept of the new menu is to create an innovative, seasonal selection of appetizers and main course dishes,” said Kusharick

Meanwhile Rare restaurant at Desert Palm’s executive chef Kevin Little is moving in a similar direction, with a newly launched menu that leans towards the style of a modern international grill:

“Guests will see a more seasonal selection featuring the best available international seafood, creative vegetarian options as well as the traditional cuts of meat,” said Little.