Gail’s Bakery co-founder dismisses claims of Israeli ownership as ‘ridiculous’
Updated 31 August 2024
Arab News
DUBAI: The co-founder and chief executive of London’s Gail's Bakery, Tom Molnar, has addressed claims that the bakery is Israel-owned and opposed to the ceasefire, calling these allegations “ridiculous.”
In an interview with The Times, Molnar said: “Gail’s proudly has Jewish roots and there’s plenty of stuff out there celebrating our heritage and history, but it’s not true it’s Israel-owned.
“There’s some just crazy stuff on the web thinking we are funding Israel, which is just completely ridiculous. We’re a wholly UK-based business, paying UK taxes, it’s just ludicrous and I think it needs to be called out,” Molnar added.
The backlash against the bakery has been growing over the past month, fueled by posts like one from author Salma Ibrahim on X, who wrote: “Guys, Gail’s is an Israeli company. Another one to boycott along with Starbucks and Pret.” Her post garnered over 3,700 shares and likes, reaching nearly 300,000 people.
Four Abu Dhabi restaurants retain Michelin stars in 2025 guide
Updated 56 min 2 sec ago
Dalal Awienat
ABU DHABI : Four restaurants in Abu Dhabi on Thursday retained their previously awarded Michelin star in the guide’s third edition for the Emirati city.
The third edition of the ceremony celebrated the city’s vibrant culinary scene.
Michelin star award criteria ranks the quality of ingredients, harmony of flavor, consistency over time and across the menu as well as the chef's personality in cooking.
Meanwhile, the new restaurants added to the Michelin Abu Dhabi guide were Bord’O by Nicolas Isnard, Broadway, Em Sherif Sea Caf, Mika and Ryba. These eateries are highlighted by Michelin, but not awarded stars.
The Michelin Guide Service Award was given to Mika, a restaurant in Abu Dhabi’s Yas Island that blends Middle Eastern influences with a Mediterranean touch.
Bib Gourmand distinctions are awarded to restaurants that serve excellent food with moderate prices. The newly selected restaurants in this edition were Mika and Ryba.
Beirut Sur Mer, Almayass, Otoro, Tazal and Al-Mrzab retained their Bib Gourmand status.
The Opening of The Year Award was given to Ryba, a seafood restaurant located in Mina, Abu Dhabi. Chef Faisal Mohamed Al-Harmoodi said his goal was to share Emirati food with the world as he accepted the accolade on stage.
The Michelin Young Chef Award was given to Yasmina Hayek from Em Sherif Sea Cafe, a fine dining Mediterranean and Lebanese restaurant in Al Maryah Island.
“Abu Dhabi offers a diverse dining scene that caters both to luxury travelers and food enthusiasts,” said Michelin’s Vice President of the Middle East and North Africa Harkesh Jaggi.
Bruna Biancardi explores Saudi Arabia ahead of Hia Hub appearance
Updated 31 October 2024
Arab News
DUBAI: Brazilian influencer and model Bruna Biancardi arrived in Riyadh to attend the fourth edition of Hia Hub, Saudi Arabia’s conference on fashion, beauty, and lifestyle.
The model, who is soccer superstar Neymar's partner, shared an Instagram story to remind fans of her special appearance at the event on Nov. 3.
She also gave fans a sneak peek of her time in Riyadh, sharing an Instagram Story post from her dinner at Japanese eatery Myazu with her 11.7 million Instagram followers.
The model and footballer also seemed to spent time on Saudi Arabia’s Red Sea coastline, with Biancardi sharing images from a resort in the area.
Hia Hub, Saudi Arabia’s fashion, beauty and lifestyle conference, returned for its fourth edition in Riyadh’s JAX District and will run until Nov. 3.
Review: Apple TV’s ‘Before’ is a showcase for Billy Crystal
Creepy drama gives the famed comic a chance to show his serious side
Updated 31 October 2024
Matt Ross
LONDON: There are many unsettling things about Apple’s new psychological drama “Before”, but first among them is the sight of star Billy Crystal playing it absolutely straight — and not, as you might suspect, in a way that would enable the iconic funnyman to play it so seriously that it’s almost funny.
Here, Crystal is child psychologist Eli Adler, a gifted doctor struggling to come to terms with the recent suicide of his wife, Lynn. Not many laughs there, you’ll agree. While Eli is dealing with visions of Lynn, and recurring nightmares of hurling himself into an empty swimming pool, he finds a troubled young boy who won’t speak, scratching his hands bloody attempting to break into Eli’s house.
Eli’s colleague Gail (Sakina Jaffrey) has been trying to convince him to take on a new case — one of a troubled young boy who won’t speak and is plagued by horrifying visions. Before you can say “contrived coincidence,” we learn the two boys are, in fact, one and the same. What are the chances?
As Eli begins to investigate what led Noah (Jacobi Jupe) to stop speaking and start drawing creepy pictures of an abandoned barn — the same barn Eli finds in a picture among his wife’s things — the as-yet-unrevealed link between the two begins to solidify. With two episodes broadcast (of the 10 scheduled), the story behind whatever brought Eli and Noah together looks set to be eked out across the limited series, but writer/creator Sarah Thorp doesn’t hold out on audiences too much. So while there’s still a lot of hinting at seemingly unconnected elements — Noah’s visions of water leaking into his reality, his unnerving tendency to lapse into 17th-century Dutch, the often-sinister nature of Eli’s visions of Lynn — there’s enough dangled threads weaving together all of the above that viewers can feel like figuring out the mystery is achievable.
And, wonderfully, the cherry on the top is Crystal, demonstrating a gift for drama that few of his numerous roles ever hinted at. Eli is believably grief-stricken, world-weary and simply exhausted at the strangeness of what’s going on around him. Whatever the mystery at the heart of “Before” ends up being, the real gem here is the discovery of how effective a serious Billy Crystal can be.
Highlights from this year’s ‘Festival Favorites’ at RSIFF
Updated 31 October 2024
Arab News
JEDDAH: The category’s movies are ‘films that stay with the viewer long after the fall of the curtain,’ says RSIFF’s Antoine Khalife
‘Agora’
Director: Ala Eddine Slim
Starring: Majd Mastoura, Neji Kanawati, Bilel Slatnia
The Tunisian filmmaker’s third feature, which was backed by Saudi Arabia’s Red Sea Fund, has already proven to be a winner. At the Locarno Film Festival in August it picked up the Pardo Verde Award, which is “given to a film that best reflects an environmental theme and is unafraid of asking difficult questions.” It centers on a small town where a series of disturbing events that seem to bridge the world of the living and the dead — including the return of three missing people who don’t appear to be quite themselves any longer — has attracted the attention of the authorities. Or, at least, of people claiming to be the authorities.
‘Black Dog’
Director: Guan Hu
Starring: Eddie Peng, Tong Liya, Xin the dog
The winner of the Un Certain Regard prize at this year’s Cannes Film Festival is, according to The Observer in one of many favorable reviews from the international press, a “heartfelt tale of outcast redemption.” Set in the Gobi desert in the northwest of China prior to the 2008 Beijing Olympics — a time when the country was undergoing rapid redevelopment — it follows Lang, a recently released ex-convict (and former stuntman and musician) returning to his hometown, which he finds many people have left and is now home to a large community of stray dogs. One of them — the ‘black dog’ of the title — is rumored to have rabies, and there’s a bounty on its head which Lang decides he will try to collect. But when he actually encounters the dog, his plans change.
British-Indian documentary maker Sandhya Suri’s feature debut — a Hindi-language crime drama — is the UK’s entry for next year’s Oscars and has already received critical acclaim following its showing in the Un Certain Regard section at Cannes this year. It’s a police procedural set in northern India and follows the title character, a young widow, who has taken over her late husband’s job as a police constable. Her newfound independence and power is somewhat negated by her discovery of the institutional corruption and sexism of law enforcement in the area.
‘East of Noon’
Director: Hala Elkoussy
Starring: Menha El-Batroui, Ahmed Kamal, Omar Rozeik
Screen Daily called this — Elkoussy’s second feature — “a sumptuous piece of filmmaking.” It’s a surrealist fable about a teenage musician, Abdo and his partner Nunna, who are looking for a way out of their impoverished town, which offers few prospects of a bright future. But the corrupt elders have other ideas, seeking to crush not just their rebellious dreams, but their spirits.
‘Eephus’
Director: Carson Lund
Starring: Keith William Richards, Frederick Wiseman, Cliff Blake
Set in a small Massachusetts town in the Nineties, “Eephus” follows an team of out-of-shape middle-aged men who play for the Adler’s Paint baseball team as they prepare to face their fiercest rivals in one final game before their stadium is demolished to make way for a new school. Variety called Lund’s movie an “adorably existential, off-kilter take on the sports movie.”
‘Familiar Touch’
Director: Sarah Friedland
Starring: H. Jon Benjamin, Kathleen Chalfant, London Garcia
Friedland’s intensely moving feature debut won the Lion of the Future at this year’s Venice Film Festival. It centers on a beautiful performance by Chalfant as Ruth, an octogenarian who is dealing with cognitive decline while transitioning to assisted living at a care facility.
‘Freedom Way’
Director: Afolabi Olalekan
Starring: Adebowale Adedayo, Mike Afolarin, Bimbo Akintola
In Olalekan’s fast-paced thriller, three young co-founders of a startup in Lagos struggle to keep their entrepreneurial dreams alive amid corruption, police violence and extortion that affects both them and their customers.
‘The Inevitable Journey to Find a Wedding Dress’
Director: Jaylan Auf
Starring: Yasmin Raeis, Asmaa Galal, Salwa Mohamed Ali
Egyptian social drama. On the eve of her wedding, Warda’s wedding dress is accidentally ruined leading her on a frantic trip around Cairo to find a replacement, accompanied by her best friend. It turns into a journey of self-discovery for Warda — one that causes her to reassess her relationship with the city.
Recipes for Success: Chef Dabiz Muñoz offers advice and an advanced recipe for octopus tacos
Updated 31 October 2024
Hams Saleh
DUBAI: Madrid-born chef Dabiz Muñoz, founder of StreetXO Dubai at the One&Only One Za’abeel, is a globally celebrated culinary figure, known for his innovative approach to cooking.
Muñoz has earned numerous accolades throughout his career. His flagship restaurant, DiverXO, which opened in 2007, holds three Michelin stars (at the time it earned its third, Muñoz became the second-youngest chef to lead a restaurant to this prestigious recognition) for dishes including dumplings with crispy Iberian ear and lobster with Thai curry, showcasing Muñoz’s love of combining diverse ingredients in unconventional ways.
Muñoz’s fell in love with cooking at a young age, fueled by frequent visits to the renowned Viridiana restaurant in Madrid. It was there that he first encountered Chef Abraham Garcia, whose unique techniques left a lasting impression and helped shape Muñoz’s vision of cuisine as a medium for artistic expression.
With the dream of opening his own restaurant, Muñoz pursued rigorous training in top kitchens across Spain, London and Tokyo.
Following DiverXO’s success, Muñoz launched StreetXO in 2012. The Dubai branch opened in 2023 and is the only location outside Spain where diners can experience Muñoz’s cuisine.
Here, the chef discusses favorite dishes, common kitchen mistakes, and how to nurture culinary curiosity.
What inspired you to take up cooking as a career?
I’ve had a passion for cooking for as long as I can remember — it’s something that feels like it’s always been in me. Growing up, I was fascinated by the process of creating meals, watching others in the kitchen, and experimenting myself. Seeing people enjoy the food I made was incredibly rewarding, and that’s when I knew I wanted to turn my love for cooking into a career.
When you started out, what was the most common mistake you made?
Rushing. Patience is key in the kitchen. Taking the time to focus on every detail makes all the difference in the final dish.
What’s your top tip for amateur chefs?
Feed your curiosity by traveling and expand your knowledge by studying. Cooking is as much about learning as it is about experimenting. Buy lots of books, because they open up a world of techniques, flavors, and cuisines that will inspire you. The more you expose yourself to different ideas, the more creative and confident you’ll become in the kitchen.
What one ingredient can instantly improve any dish?
Chilis. They’re a wonderful enhancer and seasoning, full of nuances, aromas, and different sensations that can elevate a dish to another level. I’m obsessed with them because they add depth, heat, and complexity, turning even the simplest of dishes into something special.
When you go out to eat, do you find yourself critiquing the food?
Obviously because of my profession I have a critical and trained eye, but the truth is that when I go to other restaurants, I pay much more attention to where they excel, rather than where they fall short.
And what’s the most common issue that you find in other restaurants?
I care more about the faults in my own restaurants than those of others.
What’s your favorite cuisine?
Whenever I go to a restaurant, I always have an open mind and try as many different dishes as possible. This means I’m often surprised — in a positive way. It’s very common for me to order the whole menu.
What’s your go-to dish if you have to cook something quickly at home?
Lately, I’ve been making a lot of bikinis (what we call a ham-and-cheese pressed sandwich in Spain), and I’m enjoying them more and more every day. They’re quick, simple, and always satisfying — perfect when I’m short on time but still want something tasty.
What customer behavior most annoys you?
Treating others badly is one behavior I dislike. Respect is essential in any environment, and seeing someone disrespect staff or act rudely is something I find frustrating.
What’s your favorite dish to cook and why?
I’m passionate about cocido madrileño (chickpea-based stew) and croquetas. Both are very popular Spanish dishes, simple and very tasty, in fact I always have versions of them on the menu in some of our restaurants.
What’s the most difficult dish for you to get right?
The more you make a dish, the easier it becomes — it’s really just a matter of time and practice. Even the most complicated recipes can become second nature if you repeat them enough.
As a head chef, are you a disciplinarian? Or are you more laidback?
In the kitchens of the XO world, shouting, bad language, and disrespect are forbidden.
Throughout all the years of my career, this is something that I have learned and internalized. But this doesn’t imply any less discipline or demand from my side.
Chef Dabiz Munoz’s octopus taco recipe
Chef Dabiz Munoz’s octopus taco. (Supplied)
Warning: Requires some specialist equipment if recipe is to be followed exactly, including blast chiller, vacuum sealer, and robata (Japanese charcoal grill, similar to a barbeque).
Ingredients (for final plating):
Blue corn tortilla
10g yellow mole
8g tamarillo emulsion
50g cooked octopus
6g parmesan
10g carrots
4 unit sorrel
6g pumpkin seeds
1 unit lime wedge
Instructions:
Tamarillo Emulsion
Ingredients:
10kg peeled, aged, tamarillo (must be ripe)
2g ajillo
Salt (to taste)
Pepper (to taste)
Method:
Peel the tamarillo and vacuum seal it.
Once matured, emulsify everything, salt to taste
Cooked Octopus
Ingredients:
40g octopus
2 onions
5g garlic
2 bay leaves
Method:
Cook at 85 degrees celsius for three hours or until tender. Cover the octopus with 85 degree water, add two onions, add 50g of garlic, add 10g of bay leaves. Strain and then blast chill.
Carrots
Ingredients for the Marinade:
0% white wine (no alcohol) 10g
Jerez vinegar 5g
Mandarin juice 10g
Olive oil 3g
Chopped garlic 6g
Pimenton de la vera 3g
Salt, cumin, oregano (to taste)
Red food coloring (to taste)
Method:
Reduce the wine and sherry vinegar by half. In a separate pan, fry the garlic in oil until golden, then add the remaining ingredients to the reduction.
Pickled carrots:
Peel the carrots and vacuum seal them with the prepared marinade.
Pumpkin seeds:
Lightly fry the pumpkin seeds in oil until golden brown, then season with salt to taste.
Plating
Grill the octopus on the robata, adding some smoking Sarmiento underneath for extra flavor.
Brush the octopus with lemon oil for a bright, citrusy finish.
Warm the tortilla and place it on the dish, seasoning it with yellow mole and a sprinkle of seeds for texture.
Position the grilled octopus on top of the tortilla, then add four small dots of tamarillo sauce around it.
Top the octopus with a light layer of cheese.
Garnish with thinly sliced carrots and fresh greens to add color and freshness.
Finish the dish with a squeeze of lime and a dusting of powder to enhance the flavors.
