Recipes for success: Chef Sergio Cruz offers advice and a tasty salmon recipe 

Chef Sergio Cruz is chef de cuisine at Jamaa — an alfresco casual-dining venue in Saudi Arabia’s Nujuma, a Ritz-Carlton Reserve. (Supplied)
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Updated 15 August 2024
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Recipes for success: Chef Sergio Cruz offers advice and a tasty salmon recipe 

  • The chef de cuisine of Jamaa at the Nujuma luxury Red Sea resort says cooking has always been part of his life

DUBAI: In his thirties, Sergio Cruz was a marketing manager, working a typical office job in his home country, Portugal. Then, he made the bold decision to change careers.  

Cooking had always been a part of his life — “I would come from school, and my mother would just prepare me a steak or fish, and I would help her. I was quite independent from a young age, so I would cook for myself,” he tells Arab News — but he could no longer ignore that it was also his passion.  

“It just came out naturally. I always want to learn things and, in the kitchen, there is a lot to learn. There are so many different types of cuisines. It is a constant evolution and you are always learning,” he says. 




Jamaa - Beach and Pool Lounge. (Supplied)

Cruz began his culinary career as a trainee chef before moving to Switzerland, where he spent five years refining his craft before taking on his first chef’s position, in Dubai.  

Now, Cruz is chef de cuisine at Jamaa — an alfresco casual-dining venue in Saudi Arabia’s Nujuma, a Ritz-Carlton Reserve located just off the coast of the Kingdom in the Red Sea.  

Here, Cruz talks cooking times, anchovies, and the dish that brings back childhood memories, and offers a salmon and barley risotto recipe.  

When you started out as a chef, what was the most common mistake you made?   

Probably over- or under-cooking. New chefs tend to get a bit anxious, and my best advice would be to familiarize yourself with different cooking times, taste as you go, and try different things. It can be very helpful to make some notes about what works and what doesn’t. It’s just trial and error, really. 

What’s your top tip for amateur chefs?      

It’s like any new skill; to get better, you must learn the basics. So, you need to acquaint yourself with chopping techniques, cooking temperatures for different ingredients… that sort of thing. And it’s very important to have a sharp knife. 

What one ingredient can improve any dish?  

Anchovies. They are super savory. They are compact packages of salt. They are fishy, but not as pungent as their smell would suggest. This is my favorite ingredient to boost a dish. 

When you go out to eat, do you find yourself critiquing the food?  

Not really. I just want to enjoy my time with my wife. And chefs put so much passion and hard work into the preparation, so I just really appreciate the effort, and I just want to have a good time. I can be a bit more demanding when it comes to the service and the atmosphere of a restaurant, but not much when it comes to the food.  

What’s the most common mistake you find in other restaurants? 

When I go out to eat, I do not want, for example, someone from the service team to come around too often. I work in a fast-paced environment with lots of pressure. When I go out to eat, I just want to be left alone. If I need something, I’ll call them. 

What’s your favorite cuisine?  

Japanese and southeast Asian cuisine, like Thai or Vietnamese. And, of course, I love Portuguese cuisine — especially homemade. I just love simple meals, especially the ones made by my wife. She is Asian, so I tend to let her cook, and also try to learn a bit more about their preferences and also their culture. 

What’s your go-to dish if you have to cook something quickly at home? 

Definitely pasta. It’s very simple. The ingredients are always available. It’s incredibly easy to make in a short amount of time, and it’s always going to taste good. So, for example, spaghetti with garlic and olive oil is very easy and it’s my favorite pasta. Even pasta with just tomato sauce is great.  

What customer request most annoys you?  

Asking to change an ingredient in a dish. It can change the whole balance of the dish. At the same time, though, I’ve also learned that I need to be flexible. You want to make the guest happy. 

What’s your favorite dish to cook? 

It’s a seafood rice dish that reminds me of my childhood. It’s the ultimate Portuguese comfort food. My hometown is near the sea, so you can get incredible seafood dishes. This one seafood rice dish has plenty of garlic. It’s a delicious way to enjoy all types of fish and seafood. It brings family and friends together for celebrations.  

What’s the most difficult dish for you to get right? 

I’d say the most difficult can be the ‘simplest’ things, like pasta or even pizza — because everyone has tried it before.  

As a head chef, what are you like? Are you a disciplinarian?  

You can’t run a kitchen without discipline. Everyone needs to be focused. But I don’t believe discipline comes from shouting; it comes from mutual respect. If I respect the team, they will respect me back. I very rarely shout. It needs to be something really bad for me to get to that point. I always try to have a good relationship with all the chefs. I need to really create an environment where the team is happy.  

RECIPE: Chef Sergio’s barley risotto with pan-seared salmon  

For the creamy zucchini sauce 

INGREDIENTS: 

1 medium onion, cut 1/2-inch; 6 cloves garlic, smashed; 24 ounces zucchini, skin on cut in 1/4-inch slices; 2 tablespoons extra virgin olive oil; 1/2 cup chicken or vegetable broth; salt and black pepper to taste 

INSTRUCTIONS: 

1. Toss the zucchini, garlic, and onions with olive oil and sprinkle with salt and pepper. Cover with the broth and cook in a saucepan for 25 minutes until tender. 

2. Remove the vegetables from the pan and transfer them to a blender. Puree until smooth. Set aside. 

For the pearl barley risotto 

INGREDIENTS: 250g pearl barley; 1 small onion, finely chopped; 2 cloves garlic, minced; 1000ml low salt vegetable or chicken stock; zest of 1 lemon; juice of 1 lemon; 2 tbsp olive oil; 1 tbsp unsalted butter; 1/2 cup parmesan cheese, freshly grated, salt and pepper to taste 

INSTRUCTIONS: 

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté until they become translucent (about 2-3 minutes). Add the pearl barley to and toast for 1-2 minutes, stirring constantly. 

2. Start to add in the hot vegetable stock gradually, one ladle at a time, stirring constantly. Allow the liquid to be mostly absorbed before adding more broth. Continue this process for about 20-25 minutes, or until the pearl barley is tender but still slightly al dente.  

3. When the pearl barley risotto has finished cooking, add the zucchini sauce and stir in the lemon zest and lemon juice. Season with pepper to taste.  

4. Remove the risotto from the heat and stir in the butter and grated parmesan cheese for added creaminess.  

For the pan-seared salmon 

INGREDIENTS: 1 tbsp extra virgin olive oil; ½ teaspoon kosher salt; freshly ground black pepper; 1 (six ounce) salmon fillet, 1¼ inch thick, skin on 

INSTRUCTIONS: 

1. When the pearl barley is 10 minutes from done, preheat a 12-inch non-stick skillet over medium-high heat. Season the salmon with salt and a few grinds of pepper. When the skillet is hot, add enough oil to coat the bottom (about 2 tbsp) and wait for the oil to shimmer but not smoke.  

2. Sear the salmon. Once shimmering, turn the heat to medium-low and add one salmon filet with the skin-side down. Press the top with a fish spatula for about 10 seconds, which prevents the skin from curling.  

3. Resist the urge to fiddle with the fillet as it cooks. Letting the fish sear untouched in hot oil creates a lovely, flavorful, golden crust. Cook until the skin is golden and crispy (about 4 minutes). If the skin is sticking to the pan, allow the fish to cook a little longer.  

4. Carefully flip the salmon and reduce the heat to medium. Continue cooking until done to your liking (2 to 3 minutes depending on the thickness of the salmon).  

Tip: You can add one or two unsalted butter cubes, crushed garlic and thyme sprigs. Baste by spooning the butter over the top of the fish.  

ASSEMBLY:  

Divide the pearl barley risotto evenly across the plate. Once the salmon is done, carefully transfer it to the pearl barley risotto. Garnish with microgreens or fresh dill. 


REVIEW: ‘Super Mario Party Jamboree’ promises heated game nights and solo goodness

Updated 40 min 46 sec ago
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REVIEW: ‘Super Mario Party Jamboree’ promises heated game nights and solo goodness

DUBAI: Nintendo’s iconic “Mario Party” returns in its latest edition: “Super Mario Party Jamboree.” With new boards, minigames and characters, the game promises a fun time and heated competition between friends.

As a self-proclaimed Mario expert who spent countless hours playing every edition of “Mario Party” from the age of 6, the game stood out for me.

Shy Guy has always been my Mario Party character of choice, and seeing the different colored Shy Guys in this version of the game has been so fun.

Other new characters on the roster include Pauline and Ninji. Toadette is also now a playable character unlike in “Super Mario Party.”

The game features four default boards, and three unlockable boards, two of which are returning classics from previous “Mario Party” games, “Mario’s Rainbow Castle” and “Western Land.”

One of the biggest differences in comparison to previous editions of “Mario Party” is the element of surprise. With many twists and unexpected changes throughout the game, there is really no telling who is going to win until the results are announced.

The risk-to-reward ratio is the highest it has ever been, with items that can cause you to lose your stars, coins and be bumped to last place in the final minutes of the game.

Another major change to the game is the new pro rules feature. This feature allows you to customize the rules of the game to reduce as many luck-based events as possible and raise the stakes. Item shops can now have limited stock, bonus star categories are revealed before the match starts and players can vote for which minigames are played.

The fan favorite rhythm minigames return and are all cooking themed, but the difficulty of these games has significantly increased. Once you get the hang of it, they get easier, but the Short-Stack chef minigame really grinded the gears. I personally found it to be one of the hardest minigames in the series.

The main drawback of the game, however, is the length of some of the minigames. Some seemed to drag on and I started to lose my interest or would get tired from holding down the buttons, or twisting my controller.

The Showdown minigames were not particularly enjoyable either, especially Luigi Rescue Operation. The length and difficulty were not appropriate for this type of gameplay, with most players likely to prefer faster-paced minigames.

For all our single players out there, the Koopathlon is the perfect mode for you. Although the difficulty and speed increases each round, it still proved to be a fun game mode for those looking for a quick and easy way to practice their minigame skills.

Overall, if you are looking for a fun game night, “Super Mario Party Jamboree” is sure to turn the heat up, whether you are playing alone or with your friends and family.


Emirates Airline Festival of Literature announces 2025 lineup

Updated 1 min 10 sec ago
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Emirates Airline Festival of Literature announces 2025 lineup

DUBAI: The Emirates Literature Foundation has revealed the speaker lineup and programme details for the upcoming Emirates Airline Festival of Literature 2025, officially marking the countdown to the 17th edition of the event. Set to take place from Jan. 29 to Feb. 3, 2025 at the newly renovated InterContinental Dubai Festival City, the LitFest will offer attendees over 150 incomparable experiences, including fan-favourites: Desert Stanzas, LitFest After Hours, Discovery Talks, and the LitFest Families programme.

Leading the list of authors is US-Indian writer and Stanford University professor Abraham Verghese, author of “The Covenant of Water,” which rose to fame when it was chosen for Oprah Winfrey’s book club.

Other anticipated names include Emmy Award-winning journalist Hala Gorani, the best-selling author and illustrator of the wildly popular “Diary of a Wimpy Kid” series Jeff Kinney, multi-talented author and screenwriter Daniel Handler (also known as Lemony Snicket, creator of “A Series of Unfortunate Events”), Booker Prize-nominated author Chigozie Obioma, best-selling travel writer and author Dr Mohamed Mansi Qandil, scholar and researcher Abdel Illah Benarafa, Cultural Personality of the Year Waciny Laredj, poet and author Khalid Albudoor, and celebrated Palestinian chef and cookbook author Fadi Kattan.

Closer to home, Saudi author Faisal J. Abbas will talk about his new book, “Anecdotes of an Arab Anglophile,” a witty and thoughtful take on what it is like being an Arab in London.

“As we navigate a world of uncertainty and change, the Emirates LitFest serves as a vital platform for dialogue, understanding, and reflection,” said Ahlam Bolooki, CEO of Emirates Literature Foundation, Director of Emirates Airline Festival of Literature, and Managing Director of ELF Publishing.

“Global conversations around identity and culture have never been more crucial, and we are honoured to welcome literary icons from across the globe whose works speak to the heart of these issues. Through our Festival’s dynamic programme, sessions that are set to inspire future generations and events that celebrate our shared experiences, we are building a community based on empathy and understanding. Now, more than ever, we need stories that connect us to our shared humanity, and the Emirates LitFest is where those stories happen” she added.

Dubai Culture is sponsoring this year’s Emirati Strand, which celebrates the culture of the UAE and provides an opportunity for Emirati and international authors to grace the Emirates LitFest stage together. The Emirati Strand features a diverse range of experiences and a distinguished line-up of Emirati writers including poet Adel Khozam, Dr Noura Alkarbi, artist Asmaa Al-Remithi, poet Ali Al-Shaali, author and scholar Salha Ghabish, author and trainer Hamdan Bin Shfayan Alameri, author Nadia Al Najjar, filmmaker Nahla Al Fahad, and many more.

“With everything going on in the world, now more than ever, we need stories. We need human connection. We need to come together in the ‘sanctuary of dreams’ … which the festival offers,” Tamreez Inam, head of programming, told Arab News.

“The festival welcomes people who want to dream and imagine a world that celebrates our shared humanity and offers a place where people can tell their own stories, find themselves in other stories and connect at that very human level. And I think that’s why the 2025 festival is so important; it’s needed more than ever now,” she added.

Dania Droubi, the festival’s chief operating officer, revealed that the event will also host an international youth program.

“We have 150 university students from around the world coming to participate in our program, and they are going to be here in Dubai,” she said.

“They’re all students who speak Arabic and who study Arabic. They are going to be here to meet with another 150 from the UAE-based universities, and they’re here to attend and see the authors and the speakers … and just participate in these discussions, because the youth are the future.”

For information on the full programme and tickets, visit https://emirateslitfest.com.


‘I am amplifying our voices,’ Miss Lebanon says ahead of Miss Universe pageant

Updated 12 November 2024
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‘I am amplifying our voices,’ Miss Lebanon says ahead of Miss Universe pageant

  • Nada Koussa has a psychology master’s and wants to raise awareness of mental health during conflict
  • Contest is a way for Lebanon to remain ‘visible on the international stage, rather than being marginalized’

DUBAI: Miss Lebanon Nada Koussa is preparing to compete at the Miss Universe pageant in Mexico on Nov. 16 and she told Arab News why she is participating while her country is “enduring unimaginable suffering” under Israel’s bombardment.

The Miss Universe competition has contestants from more than 130 countries competing, with Koussa among a handful of candidates from the Middle East.

“Representing Lebanon on the international stage is always important, and it becomes even more crucial in times of crisis,” she said.

The Miss Universe competition has contestants from more than 130 countries competing, with Koussa among a handful of candidates from the Middle East. (Getty Images)

Israel’s attacks on Lebanon have killed more than 3,000 people in the 13 months of fighting along the border, according to the Lebanese Ministry of Public Health on Nov. 5.

“At first, I hesitated, as I felt leaving would mean stepping away from my humanitarian work — supporting displaced individuals and providing psychological aid in schools and shelters.

“However, by participating in the Miss Universe competition, I am amplifying our voices as Lebanese people who are enduring unimaginable suffering,” the contestant explained in a written response from Mexico.

Koussa hails from the village of Rahbeh in Lebanon and has a master’s degree in clinical psychology.

She was crowned Miss Lebanon in July by a judging panel consisting of eight women: actress Razane Jammal, model and fashion blogger Nour Arida, interior designer Diane Ghandour, model and socialite Georgina Rizk, Dr. Petra Khoury, socialite Paola Pharaon Rizk, TV presenter Raya Abirached and restaurateur Mireille Hayek.

Koussa hopes to use the Miss Universe stage to highlight the importance of mental health, especially during times of crisis and conflict.

“Lebanon has endured many hardships, and I am dedicated to raising awareness about the need for psychological support for those affected by trauma,” she explained.

“Since the onset of the conflict, I have focused on providing mental health support to families most impacted, visiting schools to assist both children and adults,” she added.

Koussa joins Miss Egypt Logina Salah and Miss Bahrain Shereen Ahmed from the Arab world. All three are currently in Mexico on a promotional tour before the pageant kicks off this week.

“This is also a way to ensure that Lebanon remains visible on the international stage, rather than being marginalized,” Koussa said.


Michelin Guide to make its Qatar debut

Updated 12 November 2024
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Michelin Guide to make its Qatar debut

DUBAI: The Michelin Guide will make its debut in Qatar next month, with a launch ceremony scheduled for Dec. 12 at Katara Hall, Raffles Doha.

It will mark the first time restaurants in the Qatari capita have been recognized by the prestigious culinary guide.

International director Gwendal Poullennec said: “The Michelin Guide, renowned for its meticulous and independent reviews of dining establishments, has been exploring Doha’s vibrant culinary scene.

“Our famously anonymous inspectors have thoroughly reviewed the city’s top eateries, from the bustling Corniche to the luxurious hotels and diverse restaurants representing cuisines from around the world. We are delighted to finally announce the Michelin Guide’s arrival in Doha.”

To mark the event, an exclusive cocktail reception will feature guest chefs presenting signature dishes and demonstrating their expertise. These will include representatives of Alleno Paris, awarded three stars in the 2024 Michelin Guide France; Jordnaer, which holds three stars in this year’s Nordics guide; and BO Innovation, which is recognized with two stars in the 2024 Hong Kong guide.
 


Oscar winner Viola Davis to be honored at Jeddah’s Red Sea International Film Festival

Updated 12 November 2024
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Oscar winner Viola Davis to be honored at Jeddah’s Red Sea International Film Festival

JEDDAH: Academy Award-winning actress and producer Viola Davis and Egyptian star Mona Zaki will be honored at this year’s Red Sea International Film Festival in Jeddah, set to run from Dec. 5-14 under the theme “The New Home of Film.”

Jeddah's newly inaugurated Culture Square is the main venue for this year’s festivities. RSIFF will showcase a lineup of 120 films from 81 territories and host a program of talks, screenings, and awards honoring luminaries in the film industry.

This year the festival will honor two women in global cinema: Egyptian actress Mona Zaki and Academy Award-winning US actress Viola Davis. 

Davis is a producer and the co-founder of JVL Media, an initiative dedicated to bringing diverse narratives to the screen, will also be recognized. During the festival, JVL Media will take part in RSIFF’s Souk, an industry-focused market dedicated to fostering cross-cultural storytelling and collaboration. The Souk will bring together 75 companies from 18 countries, with JVL Media joining in both the marketplace and the industry talks program, which will delve into storytelling trends and funding opportunities within the region and globally. 

RSIFF will showcase a lineup of 120 films from 81 territories and host a program of talks, screenings, and awards honoring luminaries in the film industry. (Hashem Nadeem)

This UNESCO Heritage site, with its coral stone buildings and colorful rawasheen latticework, offers a unique blend of heritage and modernity, creating an immersive cinematic experience. 

Mohammed Asseri, RSIFF Acting CEO, said: “The new venue in Jeddah’s historic district blends modern design with rich history.”

Shivani Pandya Malhotra, managing director of the RSIFF, highlighted the foundation's comprehensive approach to supporting the film ecosystem, saying: "We're not just about the festival — we have a range of initiatives like the Red Sea Souk, which serves as an industry hub for business, connections, and discovering new films. Through Red Sea Labs, we provide vital support to regional filmmakers, offering programs like residency opportunities, feature film development, and collaborations with Film Independent for TV series projects. The Red Sea Fund further empowers filmmakers by offering partial financing for their films and TV series.”

Addressing the challenges regional filmmakers face in breaking into the international scene, Shivani emphasized the importance of telling authentic local stories from Saudi Arabia, the Arab world, Africa, and Asia. 

(Hashem Nadeem)

"We believe in the power of these stories and are committed to giving filmmakers the platform to share them. Through Red Sea Labs and the Souk, we provide structure, pitch opportunities, and connect filmmakers with international buyers, distributors, and sales agents. Our goal is to create an organic space where projects can be discovered and supported,” she said. 

RSIFF 2024 will open with “The Tale of Daye’s Family,” an Egyptian-Saudi co-production directed by Karim Shenawy, telling the inspiring story of Daye, a young Nubian albino boy with a powerful voice who faces adversity while journeying from Aswan to Cairo to audition for “The Voice.” 

Johnny Depp-directed “‘Modi, Three Days on the Wing of Madness” will be this year’s Awards Night Gala film while the fourth edition’s closing film will be “Better Man,” directed, co-written, and co-produced by Michael Gracey. The biopic reimagines the journey of British pop icon Robbie Williams—from boy band fame to tabloid scandal and his return to the spotlight.

In addition to these highlights, the festival will present a competitive lineup, including “Maria,” directed by Pablo Larrain and starring Angelina Jolie as opera star Maria Callas, and “We Live In Time,” featuring Florence Pugh and Andrew Garfield. Hollywood star Danny DeVito is expected to attend the gala screening of “A Sudden Case of Christmas.” 

Kaleem Aftab, director of international programming at RSIFF, said, “When selecting films for the Red Sea Film Festival, I first look for emotional resonance, if a film connects with me personally, it often connects with audiences in Saudi Arabia. Our theme this year, The New Home of Film, draws inspiration from home, both literally and metaphorically. It's about finding films that embody that feeling of belonging. We also seek films that are culturally relevant, with themes of change and modernity, especially as Saudi Arabia undergoes its own transformation.”