Word: chef
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...most, Arabian cuisine conjures up convivial images of heaping portions of everything from meat tagine and curried vegetable couscous to various succulent takes on lamb. Not so for Ingo Maass. The German-born executive chef at Dubai's JW Marriott is out to change the traditional culinary take on the Arab world in a cookbook titled Dubai: New Arabian Cuisine, written by Lutz Jäkel. Along with his counterparts, Frenchman Christian Jean, Egyptian Amgad Zaki and Syrian Khalil Zakhem, Maass - who has built a reputation for successfully inventing new takes on old standards during his decade-long tenure...
...tell that to your local sushi chef. Over the past three decades, the fish export trade has grown fourfold, to 30 million tons, and its value has increased ninefold, to $71 billion. The dietary attractiveness of seafood has stoked demand. About 90% of the ocean's big predators--like cod and tuna--have been fished out of existence. Increasingly, fish and shrimp farms are filling the shortfall. Though touted as a solution to overfishing, many of them have--along with rampant coastal development, climate change and pollution--devastated the reefs, mangroves and seagrass beds where many commercially valuable fish hatch...
...exaggerating. During one dive, I found myself pleasantly disoriented by seemingly thousands of shimmering yellowfin fusiliers swishing past me. The marine life is abundant, from spaceshiplike manta rays to the venomous yet showy lionfish. And some of what swims underwater also pleases when it lands on your plate. Aussie chef Damian Barrett's menu features such treats as grilled Maldivian lobster, spicy mud crab and straight-out-of-the-water yellowfin tuna sashimi. If you're an adept fisherman, the chefs at the Cayenne Grill, one of three excellent restaurants, are happy to throw your catch on the barbie. Baros...
...kingdom: the smallest, but richest by area, of the world's six floral kingdoms. Thanks[an error occurred while processing this directive] to the incredible variety of fynbos, the Western Cape region is almost as botanically diverse as the entire northern hemisphere. Since early 2005, Roberto de Carvalho, executive chef at Azure, a restaurant in Cape Town's Twelve Apostles Hotel and Spa, has used fynbos leaves and stems in place of regular herbs and spices in some of his favorite dishes. "You're eating something that you can only eat here," says De Carvalho, who collects the fynbos...
NIGELLA FEASTS FOOD NETWORK, SUNDAYS, 1 P.M. E.T. Nigella Lawson's cooking shows get more attention for the dish doing the cooking than the dishes she cooks. The voluptuous voluptuary is the godmother of TV's food babes (Giada De Laurentiis, Top Chef's Lakshmi), but the real appeal of Feasts--and of Lawson's British series, which it mimics--is her unfussy, wry, practical approach to entertaining and quality comfort food. You can believe, or not, that guacamole and chili are the first things this wealthy, cosmopolitan hostess thinks of when she throws a dinner party. Either way, between...