Chef’s Special
Vialone Nano Seafood Risotto Creamed with Lemon Jam by Francesco Sposito
This seafood risotto recipe from Francesco Sposito has lovely citrus notes thanks to the addition of zesty lemon jam. Make sure you buy incredibly fresh prawns from a reputable fishmonger, as they are served raw.
1 on 1 with DSRT Lab’s Chef Barbara Garcia
Chef Barbara is one of Qatar’s newest addition to the culinary scene. Without a doubt, she is a celebrated pastry genius at DSRT Lab. Know more about her with this exclusive 1-on-1 interview by Lucas Raven. Chef Barbara Garcia of DSRT Lab Lucas Raven: What inspires you every [...]
Kobarid dumplings by Chef Ana Ros
A speciality of Kobarid – the part of Slovenia where chef Ana Roš grew up and now cooks – this walnut dumpling recipe is full of spicy, buttery flavours and is topped with golden toasted breadcrumbs.
Pad Thai by Chef Chanchai of City Centre Rotana Doha
Chef Chanchai, originally from Thailand - South East Asia, has worked in various five star restaurants between Asia and the Middle East.
Spiced lamb and apricot filo pie by Chef Russell Brown
Chef Russell Brown has achieved Michelin stardom on his own terms, impressing inspectors with his honest, unfussy creations and sound approach to restaurant management.
Shaikh El Mahshi by Chef Amir Swedan of The Avenue, A Murwab Hotel
Chef Amir Swedan is the Sous Chef of The Avenue, A Murwab Hotel. He specialized in Oriental cuisine with 12 years of experience in Mediterranean and Levant cuisine.