The #ThursdayBrunch: How The North Americans Do Meat And More From Bali
For the first hour of the show Suzanne Radford is joined in studio today by Chef Brian Voelzing from The Hide restaurant, Jumeirah Al Qasr, Madinat. Chef Brian has trained at Le Cordon Bleu and The Hide offers a range of meat cuts cooked with an American style. To try out a couple of Chef Brian’s recipe take a look at the recipe page here.
Listen in to the Mystery Ingredient competition for your chance to win a meal for two at The Hide with two house beverages per person.
In the second hour we hear from Suzanne’s Bali trip. She heads out to the food markets of Ubud, Bali with Chef Athena of Super Natural Kitchen based in Gourmet Lafayette, Dubai Mall. They are on a mission to find the natural binding agent, Irish Moss, which is used in vegan cuisine. Chef Athena shares her insights on using coconut, ginger and jack fruit in her raw food creations and Suzanne heads to the rice paddies to find out about the irrigation and production of this staple ingredient in South East Asia. Check out the special feature on Bali here.