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Arab News
22-05-2025
- Entertainment
- Arab News
Recipes for success: Chef Gabriela Chamorro offers advice and a passion fruit ceviche recipe
DUBAI: For Gabriela Chamorro, cooking is not about complexity; it's about heart, intention and staying connected to her roots. For the latest updates, follow us on Instagram @ As founder and executive chef of Girl & the Goose, Dubai's first restaurant dedicated to central American cuisine, she offers a personal take on traditional dishes from Nicaragua, Costa Rica, Guatemala and Panama. Chamorro focuses on thoughtful cooking that highlights the essence of each ingredient. Whether it's a humble tortilla or an intricate yuca gnocchi, every dish is designed to share a story and evoke a sense of home, she says. When you started out what was the most common mistake you made? I believed that complexity was the best way to showcase my skills: the more elements on the plate, the more impressive the dish. But over time, I've learned that simplicity, when executed with intention and love, is far more powerful. I used to overcomplicate dishes by adding too many elements or overthinking the presentation. Now, I find that true mastery lies in perfecting something humble, like a pipian verde, or a well-made guirila. What's your top tip for amateur chefs? Recipes are helpful, but your intuition is your best tool. Taste as you go and let your senses lead the way. I see cooking as a conversation between you and your ingredients. It should feel like a warm embrace, not a stressful performance. Stay present and enjoy the process. And invest in a good set of sharp knives; they make everything easier — and safer — in the kitchen. What one ingredient can instantly improve any dish? Lime is a game-changer in central American cooking. Its bright, zesty acidity lifts and elevates flavors, adding a refreshing pop to any dish. It doesn't just add flavor, it adds soul. Lime is the kind of ingredient that turns something good into something unforgettable. When you go out to eat, do you find yourself critiquing the food? I'm definitely someone who notices details, but when I dine out, I'm more focused on how the experience makes me feel overall. I look for warmth and a genuine sense of care, both in the food and in the service. You can taste when a dish is made with heart and intention, and you can feel the difference when hospitality goes beyond being just transactional. It's that human touch that stays with you. What's your favorite cuisine to order? I tend to gravitate toward Middle Eastern cuisine, perhaps because it evokes the same warmth, generosity and layered flavors that I associate with Latin hospitality. There's something deeply comforting about a vibrant mezze spread or a slow-cooked lamb dish. They speak volumes without saying a word. What's your go-to dish if you have to cook something quickly at home? I love making a simple dish, like a fresh tortilla with cheese, cream, scrambled eggs, gallopinto and a quick avocado salad. It's the kind of meal that feels like a hug and transports me back home. What customer behavior most annoys you? When a customer treats one of my team members with less respect or kindness than they would offer me. I believe in mutual respect across all levels. The magic of hospitality only thrives when everyone — guests and employees alike — feels seen, valued and appreciated. What's your favorite dish to cook and why? Fried fish with tomato sauce and rice, just like Mireya from Masachapa, Nicaragua (a major influence on Chamorro's cooking) makes it, is my absolute favorite. It's a nostalgic recipe that transports me back to the coastal breeze, the rhythm of the waves, and the warmth of a family keeping their traditions alive with love. Every time I prepare this dish, I feel deeply connected to my roots, to home, and to the simple joys of life. Cooking isn't just about the food, it's about preserving a piece of something timeless and meaningful. What's the most difficult dish for you to get right? Our yuca gnocchi served with a rich, delicate lobster bisque demands precision and patience. Yuca can be unpredictable, and achieving the right texture for gnocchi requires a delicate balance: too soft and it falls apart, too firm and it loses its melt-in-your-mouth quality. Then there's the bisque, which needs layers of flavors to develop, offering depth and elegance. But, when it all comes together, it is magic. It's a dish that humbles me every time, reminding me of the importance of attention to detail and the heart put into each step. As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? I'm a very passionate chef who holds high standards, but I believe that the best kitchens are built on mutual respect, joy and collaboration. I lead with kindness and purpose because a great service should feel like a well-rehearsed dance with people you trust. Chef Gabriela's passion fruit ceviche Ingredients: 500g organic seabass, diced into ½ inch pieces 120g passion-fruit puree 80g coconut cream 50g red onions 10g ginger 15g garlic 10g coriander stems 10g celery 3g salt Passion fruit coconut cream preparation: Peel and clean the onions, use only the hearts. Remove the leaves from the coriander, only use the stems. Peel garlic and ginger. Dice all the vegetables. Coarsely blend all the ingredients on medium speed along with the passion fruit puree. Strain through a fine mesh. Combine with the coconut cream and blend on medium speed. Refrigerate until ready to use. Plating: Place the raw fish in a serving bowl, pour the passion fruit coconut cream on top of it, and garnish according to taste.
Zawya
13-05-2025
- Entertainment
- Zawya
Dubai Restaurant Week returns with a celebration of regional and international cuisine
Riyadh, Saudi Arabia: Dubai is preparing to once again showcase its diverse culinary scene with the return of Dubai Restaurant Week from 9 to 25 May 2025. Offering food lovers and visitors a chance to explore the city's most talked about restaurants through specially curated menus available for a limited time only. With over 100 top dining destinations including exciting new entries and award-winning favourites, diners can enjoy two-course lunches for AED 125 and three-course dinners for AED 250 per person. It's the perfect chance to sample Dubai's world-class gastronomy at an accessible price. This year's edition highlights a selection of must-visit restaurants, ideal for families and friends: Girl & the Goose - Restaurante Centroamericano: Housed at the Anantara Downtown Dubai Hotel, offers a modern take on Central American flavours. A premium relaxed space with a cultural soul, the menu is a homage to the culinary traditions of seven nations, blending regional authenticity with a contemporary global perspective. Hero dishes include the heritage tomato salad with Parmesan foam and the duck confit served with squash purée and an orange-coffee reduction. Whether visiting for a laidback lunch, a fun evening or a private gathering, guests can expect bold starters, approachable mains and tropical desserts perfect for sharing, creating a place where food, conversation and culture come together. An open kitchen concept adds a welcoming sense of theatre, encouraging connection between diners and chefs. A dedicated children's menu ensures that younger guests can embark on their own flavourful journey as well. Duck & Waffle Dubai: Located in the heart of DIFC, this iconic London-born restaurant has quickly become a local favourite. Offering a creative take on British and American comfort food, it pairs inventive drinks with a high-energy atmosphere and stunning views of the Burj Khalifa. Signature dishes include the famous "Duck & Waffle", the spicy ox cheek doughnut, and a whole roasted chicken with truffle, ideal for a laid-back lunch or a lively evening with friends and family. The space features a 360-degree chef's bar and open kitchen that draws diners into the culinary experience. A greenhouse-inspired dining area, complete with a covered pergola, brings a touch of natural charm to the space. Maison Dali: Under the guidance of three-Michelin-starred Chef Tristin Farmer, Maison Dali is a homegrown culinary concept offering a fresh perspective on Mediterranean cuisine, elevated by unexpected Japanese influences. Located in The Opus, Business Bay, the restaurant presents a laid-back yet sophisticated setting where bold flavours, theatrical service, and playful art installations come together to create a world where food and art intertwine. The menu tells a story through bold flavours, open fire cooking, on-site dry aging, and inventive ingredient pairings. This is a space where culinary storytelling meets creative flair, offering diners an experience that is both flavourful and full of character. Gerbou: A collaboration between Tashkeel and Atelier House Hospitality, Gerbou is a cosy, homegrown restaurant that celebrates Emirati and Arab culture through a refined farm-to-table experience. Blending heritage with contemporary culinary artistry, it showcases local produce and time-honoured traditions in fresh, unexpected ways. The ever-evolving menu is inspired by the seasons and guided by a deep respect for sustainability and locality. Signature dishes such as Chicken Arseeyah and Seabass Hadiqa reflect the richness of the region's flavours, each plate thoughtfully crafted to highlight the depth and diversity of Arab cuisine with a modern twist. Gerbou's interiors honour Emirati craftsmanship, with bespoke design elements from naturally fallen ghaf trees to intricate sadu weaving—paying tribute to the landscapes and traditions of the UAE. Gerbou is more than a restaurant, it is a journey from farm to table, a mindful exploration of nature's cycles, purity, and abundance. Sustainably sourced, locally inspired, and artistically presented, Gerbou offers a meaningful dining experience rooted in authenticity, seasonality, and soul. Jun's: Recognised by the MICHELIN Guide and MENA's 50 Best, Jun's is a contemporary dining destination in Downtown Dubai that redefines modern cuisine through the lens of 'Third Culture Cooking.' Led by Chef Kelvin Cheung, the menu draws on his Cantonese roots and international upbringing to deliver innovative, borderless dishes that are as fun as they are flavourful. Set against the backdrop of the Burj Khalifa, Jun's pairs bold culinary creativity with stellar service and a relaxed yet refined atmosphere. With good music, a customisable menu, and a focus on fresh, high-quality ingredients, every detail is thoughtfully curated. Signature dishes such as the miso Chilean sea bass and corn-fed baby chicken in red coconut curry capture Chef Kelvin's playful precision. Revelry: Recognised with a Bib Gourmand in the MICHELIN Guide 2024, Dubai's first Indian tapas bar, Revelry takes guests on a flavourful journey through India's diverse seasons and agricultural roots. The menu is a celebration of nostalgia, blending cherished memories with bold, modern interpretations. Signature dishes such as the Roomali Taco Jackfruit Momo and Red Curry Emulsion Bunny reimagine traditional Indian street food in inventive, playful formats, offering a fresh take on familiar flavours. Set in a relaxed, music-filled space, Revelry invites diners to enjoy inventive dishes, thoughtful drinks, and a warm atmosphere that celebrates both tradition and originality. The Beam: Located within Le Royal Méridien Beach Resort & Spa, The Beam offers a relaxed yet refined dining experience that celebrates the comforting flavours of Europe. With a focus on fresh, seasonal, and responsibly sourced ingredients, the menu showcases elevated classics such as the artichoke risotto with crispy hens egg and seasonal truffle and hot smoked salmon with brown shrimp and chive butter sauce. Designed to feel like a warm, welcoming neighbourhood bistro, The Beam is perfect for laid-back meals with family and friends. The interiors blend rustic charm with local artwork adorning the walls, while the solid wood bar provides an inviting space to unwind at perfect sunset views. 11 Woodfire: Tucked away in a sleek, ultra-modern villa along a quiet residential street in Jumeirah, 11 Woodfire is a Michelin-starred concept by acclaimed chef Akmal Anuar. The family-friend restaurant offers a distinctive open-fire dining experience that celebrates simplicity, purity, and the elemental power of woodfire cooking. Each dish is infused with subtle smokiness, achieved through the careful use of different wood types to enhance natural flavours. While 11 Woodfire is a dream destination for meat lovers, its thoughtful menu caters to all palates, using that signature flame-kissed touch in everything from starters to desserts. Featured during Restaurant Week are standout dishes such as French Turbot and Flame-Licked Tilefish, each exemplifying the refined depth and elegance that define fire-based cuisine. COYA: COYA invites guests on a vibrant Latin American adventure through the rich culinary and cultural heritage of Peru. Blending authentic flavours with contemporary flair, the menu designed to be shared between friends and family, showcases a variety of traditional dishes, from fresh ceviches and tiraditos to flame-grilled anticuchos, alongside unique plates inspired by Dubai. Whether it's a quick weekday lunch or a full sensory exploration of Peruvian culture, COYA offers an experience that goes far beyond the plate. Live music adds rhythm and energy, while the striking interiors, featuring antique Peruvian mirrors, Inca carvings, hand-carved panels and plush Italian fabrics, create a dynamic space that celebrates Latin American culture in every detail. With bookings now live via Visit Dubai and OpenTable, Dubai Restaurant Week is an invitation to discover the city's incredible dining diversity, one course at a time. About Dubai Department of Economy and Tourism (DET) With the ultimate vision of making Dubai the world's leading commercial centre, investment hub and tourism destination, Dubai Department of Economy and Tourism (DET) is mandated to support the Government in positioning the emirate as a major hub for global economy and tourism, and in boosting the city's economic and tourism competitiveness indicators, in line with the goals of the Dubai Economic Agenda, D33, which aims to double the size of the emirate's economy and consolidate its position among the top three global cities over the next decade. Under this remit, DET is driving efforts to further enhance Dubai's diversified, innovative service-based economy to attract top global talent, deliver a world-class business environment and accelerate productivity growth. Additionally, DET is supporting Dubai's vision to become the world's best city to visit, live and work in by promoting its diverse destination proposition, unique lifestyle and outstanding quality of life, overall. DET is the principal authority for planning, supervising, developing and marketing Dubai's business and tourism sectors. It is also responsible for licensing and classifying all types of businesses, including hotels, tour operators and travel agents. DET's portfolio includes Dubai Economic Development Corporation (DEDC), Dubai Business Registration and Licensing Corporation (DBLC), Dubai Corporation for Consumer Protection and Fair Trade (DCCPFT), Dubai SME, Dubai Corporation for Tourism and Commerce Marketing (DCTCM), Dubai Festivals and Retail Establishment (DFRE) and Dubai College of Tourism (DCT).
