Food and Travel Arabia July-August 2014, Czasopisma Kulinarne
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//-->SUPERSALADSPlates with punchExploring‘green’ cuisineGourmet travelsQuays toKerryDanishislandsNathanOutlawSecrets of thefish masterItalianmadeeasywith GinoD’AcampoStarstruckSleep in thegreat outdoorsDESTINATIONSWITH A DIFFERENCEBlueberry thrillSeasonal dishes with a twistSt Helier,Albi, BudapestJUL/AUG 2014COMPLIMENTARY COPYNOT FOR RESALECitybreaksTried & TastedChristian de NadaiHealthy eatingNoor MuradRecipesEditor’sletterManaging EditorLiz O’ReillyContributing EditorZoe RodgersSenior DesignerJoy EvangelistaOperations ManagerAjit PillaiPublisherMarc WildmanSales DirectorAndy BakerSales ManagerMia CacheroSales ManagerCíosa ButlinEditorial EnquiriesGulf Publishingeditorial@gulfdigital.netSales & AdvertisingGulf Publishingsales@gulfdigital.netDistribution EnquiriesGulf Publishinginfo@gulfdigital.netCommunications & DesignGreenline Marketinginfo@glm-me.comEmailinfo@gulfdigital.netTwitter@foodtravelmeFacebook@FoodTravelMEWebwww.foodandtravel.mePrinted byAtlas Printing Press, DubaiFood and Travel,UKAlicia Miller, acting editoralicia.miller@foodandtravel.comFood and Travel,GermanyAnne Coppenrath, editoranne.coppenrath@foodandtravel.deFood and Travel,MexicoCecilia Núñez, editorcecilia.nunez@lyrsa.com.mxFood and Travel,TurkeyMehmet Tel, editormehmet.tel@foodandtravel.com.trSummer in our part of the world is a time when lots of peoplemake tracks either for home, if they’re expats, or to vacation inplaces with somewhat more forgiving climates. If you’ve notbooked your break yet, then we have plenty of inspiration for youin this issue. Each year I promise myself I’m going to trysomewhere new and Michael Raffael’s trip to the Danish islands(p30) has got me pining for long light nights and cool Nordiccountryside. And if I don’t make it there perhaps a few nightsunder the stars might be in order. Our camping feature (p93)makes it look a whole lot more inviting than the soggy, cold under-canvas experiences I remember as a child when most holidaysinvolved a trip across the Irish Sea. This month’s feature onCounty Kerry (p74) certainly took me back.As our summer edition covers both Ramadan and Eid, wechatted to Bahraini chef Noor Murad (p23) about the foods we’llbe eating over this special period. There are also some great ideasfor the Eid break (p7) and a whole selection of party plates torustle up if you’re celebrating at home (p64). Until next time, wewish you Ramadan Kareem and Eid Mubarak.Liz O’ReillyManaging EditorContributorsMaysa ZureikatJulianne MooneyFood and Travel Magazine is published by GreenPea Publishing Ltd, Ingate Place, London, UK.Food and Travel & Food and Travel Arabia arepublished under license from Turnstart Limited, aUK company. Gulf Publishing Ltd, a UK companyand Gulf Digital WLL are the exclusive licensedagents for Food & Travel Arabia in the GCCunder copyright of Green Pea Publishing. Allrights of the licensed material belong to TurnstartLimited and may not be reproduced whether inwhole or in part without its prior written consent.The name “Food and Travel” is the property ofTurnstart Limited. Opinions expressed are notnecessarily those of the Publisher. Unsolicitedmanuscripts and photographs are not acceptedand will not be returned.A journalist forseven years Maysaspecialises intourism, travel,socioeconomicand social issueshaving been widelypublished acrossthe Gulf and theLevant. She wasshortlisted for theUK’s Inquirer Awardfor the Levant area.Living betweenJordan and Qatar,Maysa conductedthis month’scookery schoolTried and Tasted onpage 109 at BeitSitti, Amman.Dublin-based Irishwriter Julianneis the author ofguidebookTimeOut Ireland,aregular onIrelandAMand TV3, andhas contributedto many radiotravel slots. In herdebut feature forFood and TravelArabiaon page 74she explores theculinary delightsof County Kerryand discovers atraditional take onfood with qualityproduce in a settingof natural beauty.Gary LathamWe’ve sentphotographer Garyto pretty muchevery continent toshoot our GourmetTraveller features.He has been toEcuador, Burmaand Namibia toname but threedestinations. Notthat it’s always along-haul trip forGary – this issuehe’s hopped acrossthe Irish Sea tosouthwest Ireland,to bring backpictures of CountyKerry’s food anddrink on page 74.FOOD & TRAVEL374July/August 2014RECIPEINDEXSTARTS ON PAGE 116STARTERS AND MAIN COURSES116117117118118118119119119120120121121122122123123124124125125125125126126127127128128129Grilled goat’s cheese with blueberries,nectarines and summer savoryBlack rice noodle, prawn, shimeji, edamame andsugar snap salad with ginger dressingTrofie with lightly smoked salmon, courgetteribbons, peas and pea shootsBroccoli and mint tabbouleh with cucumber,radishes, celery and sumacGiant couscous, fennel, chicory, oranges andpink onion with orange dressing and violasPotato, avocado, quail’s eggs and crispy baconTricolore with asparagus, chunky tapenade,mozzarella and Greek basilGoan spicy rice, chickpeas, mango, grilledaubergine and shredded chickenCrispy crostino with chilli and mint fried lamb,pinenuts, heritage tomatoes and spinachBacon-wrapped trout with oyster stuffing andcucumber chutneyFried red mullet, tarragon and garlic with tomatoand anchovy dressingCrab cakes with crab custard and radish saladSmoked mackerel, goat’s cheese andbeetroot tartLamb cutlets coated with Parma hamand parmesanSalmon and spinach fishcakesChicken saltimbocca with Parma hamand MarsalaGoat’s cheese stuffed courgette flowers withapple and coriander crab saladRoasted ceps, pistou of green vegetables andpaprika octopusPoached egg and basil pizzaSquid with daikon and edamameLamb and baby fig tagineSumac scallops with pie nut taratorQuail with spiced vegetablesStir fried chicken with long beansSurf and turf anticuchosZuppa di vongoleBaba ghanoush with flatbreadsWild rocket, pomegranate and squash saladRack of lamb stuffed with feta and mintGrilled halloumi and Mediterranean vegetables6499268788232741DESSERTS AND PUDDINGS1161161171294Blueberry yoghurt and polenta cakesBlueberries and rose geranium cream witha crown of meringueBlueberry and lime crème fraîche tartPear and almond tartFOOD & TRAVEL ARABIA59On the cover86DestinationsSUPERSALADSPlates with punchExploring‘green’ cuisineGourmet travelswith a differenceQuays to KerryDanish islandsNathan OutlawBlueberriesStar struckQuays toKerryDanishislandsNathanOutlawSecrets of thefish masterItalianmadeeasywith GinoD’AcampoStarstruckSleep in thegreat outdoors60DESTINATIONSWITH A DIFFERENCEBlueberry thrillSeasonal dishes with a twistSt Helier,Albi, BudapestJUL/AUG 2014COMPLIMENTARY COPYNOT FOR RESALECitybreaksTried & TastedChristian de NadaiHealthy eatingNoor MuradRecipes447430522493Super saladstnetnoINSIDEARRIVALS812146118Hotel newsNew openings in AbuDhabi, Kuwait and Saudi ArabiaTravel newsSplit in six stops,diary dates and new flightsTRAVEL86Travel outside the boxTakea break from the norm with ouralternative choice of destinationsSleeping under the starsOutdoor holidays from desertcamps to vintage Airstreams48 hoursShort breaks in Albi,Budapest and St Helier93Food newsGourmet chocolate,ice cream, 18th century prettinessand artisan tea101Restaurant newsMasala Libraryheads to Dubai and Bahrain goesretroKitchen confidentialRamadanwith chef Noor MuradFOOD24In seasonClarissa Hymanrecalls childhood memories ofher beloved blueberriesCarbo boostHealthy, supersalads that still pack a punchRock starNathan Outlaw’s tipsand recipes for perfect fishFeeling flashGino D’Acampoproduces a trio of Italian dishesSocial larderJason Athertoncreates some summer suppersParty platesSeriously goodsharing plattersOpen-air theatreDishes for apicnic feast23GOURMET TRAVELS523074Danish streakSurprises await onan island-hopping trip to DenmarkQuays to KerryRugged coast,rolling hills and rustic Irish food445258606470TRIED AND TASTED109110100112114Courses and deliBeit Sitti andFortnum & MasonRestaurantsMarco Pierre White’sDubai Grill and three for IftarPlaces to stayChic sleeps inOman, Abu Dhabi and RomeBooksPersian, cooking on boats,Argentinean and cycling in FrancePLUS130After hoursChristian de Nadaitalks global culinary experiences68
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