Dubai Food Festival started last weekend, and we’re really hoping you’re pacing yourself, because there’s plenty more to come this month, starting this Thursday with the three-day Dubai Food Carnival at Dubai International Marine Club.
With 20,000 people expected to take in the 20 cuisines, 80 exhibitors and seven top chefs, it’s got more on offer than a Dubai Friday brunch buffet, and hopefully less regret the next day.
If you’re interested in brushing up on your cooking skills, head to the Chef’s Dome, where the focus is on Dubai’s own star chefs, many of whom also found fame on TV: Simon Rimmer, who runs Scene restaurant in Dubai Marina; Rang Mahal’s Atul Kochhar; Arabic food queens Silvena Rowe and Manal Al Alem; Tarek Ebrahim; Indian TV star Sanjeev Kapoor; and Russell Impiazzi, the culinary director at Galeries Lafayette.
Ebrahim will judge one of four competitions taking place over the weekend, the Great Yalla BBQ Competition.
If your expertise lies more in eating than in cooking, have a go at the Ribs’n’Bibs contest: Modelled after the Man Vs Food show, the challenge is to eat 1kg of ribs in eight minutes. The prizes include vouchers, a medal, and since it takes place on the main stage, fame (or notoriety?). There are only eight contestants permitted in each session: Eat your heart out at 7pm nightly (also 3pm on Friday and Saturday).
DJs, comedians, musicians and artists will entertain throughout the days of the Carnival, while there will be food from what appears to be nearly every restaurant and food concept in Dubai, from Atomic Ice Cream Labs through Mandilicious to Tortuga via sushi, smokehouse and Shake Shack.
Entry is Dh30 for adults.
Ahead of the event, we chatted to Rimmer, who will be cooking in the Chef’s Dome on Thursday (7.30-8pm), and Friday and Saturday at 4.30-5pm.
Q. What dishes will you be cooking, and why those ones?
A. Tangerine salmon and sea bass with potato rosti — I can cook them in real time at the demos!
Q. The event is a chance for diners to meet chefs like you face to face. Is that something you get to do often as a chef, and what’s the experience of meeting diners like for you?
A. I meet my diners every single day, as I’m still a working chef. Meeting diners gives a great opportunity for real feedback.
Q. Give us a piece of advice about your industry or cooking that you’d like to share with readers.
A. It’s hot, brutal, hard work BUT incredibly sociable. If you fancy joining the mad world of catering, get ready to lose all your friends and all your inhibitions.
Q. You recently launched Scene, your restaurant at Pier 7 in Dubai Marina. How’s that going, and for those who haven’t been yet, what’s it all about?
A. Scene is a laid-back restaurant that specialises in comfort food and British pub classics with a restaurant twist. It’s a cool place to go whether it’s a drink after work or the best roast dinner in Dubai.
Q. What are the most popular dishes there? Are there any new additions for example, seasonal dishes?
A. We’ve just added chicken Kiev with bearnaise slaw and buttery mash, which is flying out. We also do a fantastic burger and our feta and pistachio pie is delicious.
Q. What’s next for you?
A. Just about to buy another pub in Merseyside and maybe another Scene in the Middle East at the end of this year.
Q. What do you cook when you’re off duty, and where do you like to eat out?
A. I cook lots of fish, lots of slow-cooked dishes at home. I love a good roast dinner and I love Moro in London, Spotted Pig in New York, Azurmendi in Bilabao and Slanted Door San Francisco.
