Cooking innovations
Chef Joe Hlusko, chef de cuisine at Seafire, Atlantis, The Palm, says that he has noticed the growing trend for tenderloin has not abated, nor has it for rib-eye and strip loin.
However, he says that new cooking methods, like sous vide (the process of cooking vacuum-sealed food in a low temperature water bath for a long period of time) are becoming popular and are able to improve the quality of secondary cuts.
Rohit Sharma, from Terra Firma Steakhouse in InterContinental Dubai Festival City, agrees. “You can’t do a lot to combat rising costs, but to stay vigilant you can look at reducing waste and use all cuts and leftovers smartly,” he says.
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“Water bath cooking keeps the flavours intact and keeps the meat moist [so it’s good for cheaper cuts of beef], while char-grilling meat over the broiler creates a really tasty caramelised crisp outer texture. I personally prefer this as it keeps the flavours intact with the meat.”
Sharma realises that competition is tough in the market, and so, with the team, has implemented new restaurant and menu USPs to make Terra Firma stand out from the rest.
“First of all, when guests enter the restaurant, they are presented with efficient iPad menus and amuse bouche,” he reveals, adding that, “they go above customer expectations and add those little extra touches to the overall dining experience.”
“Then, they can choose from several steak knives – the one they feel most comfortable using. A selection of six complimentary mustards, perfectly matching the meat (like truffle or tandoori), and a variety of salts (Persian blue, fleur de sel and pink crystal) are also displayed on the table.”
Licensed Certified Angus Beef distributors:
Bahrain - Fine Foods, www.finefoodsbah.com
Egypt – Red Sea World, www.redseaworld.net
Kuwait – Azzad Trading Group, www.azzadgroup.com
Saudi Arabia – GulfWest, www.gulfwest.com.sa
UAE – Fantco, www.fantco.com
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