CORNWALL, NEWQUAY: A pearl has been found inside an oyster that was being used as part of a cure of a headache. Seafood lover James Humphries, 34, bought two oysters from his local fishmongers, E Rawle & Co, in order to cure his headache. While chewing on one of the molluscs, he felt a small lump between his teeth, reports The Mirror.
He revealed: "I thought a filling had fallen out. It was only when I spat it out that I discovered it was a pearl. "It's small, but perfectly formed and I absolutely love it." It is very unusual for pearls to be found in Pacific oysters, like the one Humphries found. They are usually found in pearl oysters.
Fishmonger Gareth Horner, whose grandfather set up E Rawle & Co in 1936, said: "I've been here for 30 years and sold thousands of oysters, but I've never seen a pearl come out of one. "My dad has been in the business even longer and he's never heard of it either."
Pearl found inside oyster for headache cure
Pearl found inside oyster for headache cure
Recipes for Success: UNOX Arabia’s corporate chef Elie Ghrayeb talks patience, preparation and positivity
DUBAI: Aged just 28, Elie Ghrayeb has already made a name for himself in Saudi Arabia’s burgeoning food and beverage industry.
Ghrayeb is currently corporate chef at UNOX Arabia, the regional branch of the Italian oven manufacturer, and combines a wealth of culinary experience with a background in management.
Ghrayeb began his career as an apprentice at Beirut’s Printania Restaurant, where he developed his passion for cooking. Working closely with experienced chefs, he refined his skills and transitioned into management roles, which led him to Saudi Arabia in 2022.
Now, Ghrayeb travels the Middle East and Africa, showcasing the brand’s ovens, leading demonstrations and participating in exhibitions.
Here, he shares insights into kitchen challenges, his favorite cuisine and the importance of teamwork.
What was the most common mistake you made when starting out?
Rushing things. I often overlooked the importance of proper preparation and organization, which led to mistakes in timing and execution. Over time, I’ve learned that taking the time to set everything up properly beforehand makes a world of difference in the kitchen.
What’s your top tip for amateur chefs cooking at home?
Have patience. Cooking is an art that requires time and attention. Focus on mastering basic techniques and flavors before attempting more complex dishes. Enjoy the process, and don’t be afraid to make mistakes — they’re valuable learning opportunities.
What one ingredient can enhance any dish?
It’s impossible for me to choose just one, so I’d highlight three essential elements I never cook without: salt, fat and acid. Each plays a crucial role in balancing flavors and elevating a dish. Salt enhances and brings out natural flavors, fat adds richness and texture, and acid provides brightness and balance. Together, they form the foundation of great cooking.
When you go out to eat, do you find yourself critiquing the meal?
Yes, I do. Common issues I encounter include lack of seasoning, overcooked proteins, and dishes that feel rushed. I also pay close attention to the service and atmosphere, as both can significantly impact the overall experience.
What’s your favorite cuisine?
French gastronomy holds special significance for me, as it was the first cuisine I ever worked with. I have a particular fondness for dishes like steak tartare and classic bistro-style comfort food. The meticulous attention to detail and the harmonious balance of flavors in French cooking never cease to inspire me. Each bite evokes cherished memories of my early culinary journey and the passion that ignited my love for the craft.
What’s your go-to dish if you have to cook something quickly at home?
A perfectly seared ribeye steak with flavorful sides. It’s my comfort food, and I love the simplicity and satisfaction it brings. The process of seasoning the steak and achieving that beautiful crust, paired with sides like garlic mashed potatoes or sautéed vegetables, makes for an incredibly rewarding cooking experience. Each bite captures the essence of indulgence and brings me immense joy.
What customer behavior most frustrates you?
I find it particularly frustrating when customers are disrespectful to waitstaff and restaurant personnel. A respectful and courteous atmosphere is essential for creating a positive dining experience for everyone involved.
What’s your favorite dish to cook?
A classic steak tartare. It holds special significance for me, as it was the first dish I learned to master. The precision required in its preparation makes it rewarding.
What’s the most challenging dish for you to get right?
I don’t view specific dishes as particularly challenging to execute, but I find that preparing cuisine from a completely unfamiliar culture can be difficult. The lack of understanding of the cultural nuances and historical context can pose a unique challenge in achieving authenticity.
As a leader, are you a disciplinarian? Or are you more laidback?
I’d say I have a calm and supportive management style. I believe in creating a positive environment where team members feel comfortable sharing ideas and learning from mistakes. Open communication and leading by example are key.
Chef Elie's beef tartare recipe
INGREDIENTS:
For the beef tartare:
300g beef rump, finely chopped
20g shallots, finely chopped
20g cornichons, finely chopped
15g capers, finely chopped
5g chives, finely chopped
40g truffle mayonnaise (recipe below)
Olive oil, for seasoning
Salt and pepper, to taste
For the truffle Mayonnaise:
500g olive oil
4 egg yolks
20g truffle, finely chopped
20g Savora mustard
A splash of vinegar
Salt and pepper, to taste
To serve:
Japanese egg yolk (one per serving)
Sliced toasted baguette
Extra truffle mayonnaise
Dijon mustard (optional)
INSTRUCTIONS:
Prepare the tartare:
In a bowl, combine the chopped beef, shallots, cornichons, capers, and chives. Drizzle with a little olive oil and season with salt and pepper. Adjust the seasoning to your taste, ensuring all the flavors are well-balanced.
Make the truffle mayonnaise:
In a mixing bowl, whisk the egg yolks and mustard together until well combined. Slowly add the olive oil in a thin stream while continuously whisking to emulsify. Once the mayonnaise reaches a thick consistency, stir in the chopped truffle. Add a splash of vinegar, and season with salt and pepper to taste.
Assemble the dish:
Shape the beef tartare into a neat mound on the plate. Gently place a Japanese egg yolk on top of the tartare. Serve with sliced toasted baguette on the side, along with a small bowl of the truffle mayonnaise and Dijon mustard (if desired) for extra flavor.
Where We Are Going Today: Medium Well restaurant in Jeddah
Medium Well has quickly gained attention with its focus on premium steaks and burgers.
Situated in Babylon Plaza on Sari Road in Al-Zahra district, Jeddah, this new steak and burger restaurant offers a contemporary dining experience with a strong emphasis on quality meats and grilling expertise.
The entrance to the restaurant stands out with its glowing logo, large doors and stylish potted plants, offering a hint of the experience that lies within.
Inside, the restaurant features a contemporary aesthetic, combining clean lines with a minimalist design. The space is characterized by a blend of crisp white tables, warm brown seating and sleek black chairs.
The main course menu is intentionally limited to just a few options, reflecting the restaurant’s commitment to prioritizing quality over quantity.
The star of the menu is the Medium Well steak, an Australian prime tenderloin, chargrilled to perfection and served with hand-cut fries, freshly baked focaccia, mixed greens, and a secret sauce.
The restaurant’s other standout is the wagyu burger, which is cooked on a charcoal grill, then topped with cheddar cheese and served in a freshly baked gourmet bun alongside hand-cut fries.
To complement the main courses, sides include indulgent options such as truffle fries, lasagna rolls, creamy spinach and Medium Well mashed potatoes.
Each side is crafted to enhance the meat-focused dishes, adding variety without overshadowing the main attraction.
For dessert, the offerings are rich and satisfying, with choices like a super molten chocolate pudding and an upside-down cheesecake. These options provide a sweet end to a hearty meal.
Additionally, the children’s menu includes crispy chicken with hand-cut fries.
Medium Well operates from 12:30 p.m. to 1:30 a.m. on weekdays and extends its hours until 2:30 a.m. on weekends.
Check @mediumwell.sa on Instagram for more details.
Where We Are Going Today: Balalet restaurant in Al-Khobar
Tucked away in the heart of Al-Shamalia district in Al-Khobar, Balalet restaurant offers more than just a meal — it presents a cultural escape.
Specializing in tea and the traditional dishes it is named after, this hidden gem is perfect for those seeking to immerse themselves in Saudi Arabian flavors with a modern twist.
The warm and inviting decor sets the tone for a memorable dining experience. The space is a harmonious blend of traditional wooden elements, soft rugs, and dim lighting that gives it a comfortable atmosphere.
The charming staircase and tasteful local art further add to the cultural vibe, creating an ambiance that feels like home.
Balalet’s menu has a variety of choices. The chapati with eggs and cheese is a highlight, offering a comforting combination of softness and crispness in every bite.
A standout item for those seeking a playful twist is the chapati filled with Chips Oman and cheese, an unexpectedly delightful blend of crunch and nostalgia.
The star of the menu is, of course, the restaurant’s namesake — balalet. This dish, a savory-sweet mix of vermicelli noodles with a traditional flavor profile, hits all the right notes.
Pair it with their carefully brewed hibiscus tea, which strikes the perfect balance between sweet and tangy, and you have yourself a meal that provides comfort and excitement.
The only drawback is the limited parking space; finding a spot in this bustling neighborhood can be challenging, especially during peak hours, so it is worth planning ahead to avoid frustration. Once inside, however, the experience more than compensates for the inconvenience.
Prices at Balalet are reasonable, making it a good option for casual diners and those looking to enjoy a special meal with family or friends.
For more details check their Instagram @balaleet.sa.
Where We Are Going Today: Bunbastic Burger in Jeddah
- The rich and earthy truffle sauce adds a layer of sophistication, transforming the burger into a gourmet experience
Located on Prince Sultan Road in Jeddah, Bunbastic Burger promises a journey of flavors with every bite, making it a top destination for burger lovers.
The menu offers a wide array of choices, each designed to cater to different tastes. The classic burger, with its two slices of Angus beef, two slices of cheese, fresh lettuce, and signature classic sauce, delivers a straightforward yet satisfying flavor.
The perfectly seasoned beef and creamy cheese create a well-balanced taste, making it ideal for those who appreciate a traditional burger.
For those looking for something more indulgent, the truffle burger stands out with its luxurious combination of two Angus beef patties, Swiss cheese, truffle sauce, and arugula.
The rich and earthy truffle sauce adds a layer of sophistication, transforming the burger into a gourmet experience. It seems to be a popular choice for diners who enjoy more refined flavors.
The bacon burger offers two slices of Angus beef, crispy bacon, two slices of cheese, fresh lettuce, onion, and a special sauce. The crispy bacon adds a satisfying crunch that complements the juicy beef, while the sauce enhances the overall flavor profile, making it a hearty and filling option.
No burger meal is complete without the perfect side dish, and Bunbastic Burger offers plenty of choices. You can go for their regular fries or indulge in their sweet potato fries for a slightly healthier, yet equally tasty option.
If you’re a cheese lover, their cheese or bacon fries will provide a melty, savory accompaniment to your meal.
Whether you’re dining in with friends or grabbing a meal to go, the restaurant is designed to offer a cozy and friendly environment.
They also provide online ordering and home delivery services.
Check @bunbastic.sa on Instagram for more details.
Where We Are Going Today: ‘El Tacoria’ in Alkhobar
- The food itself offers a flavorful journey through a variety of Mexican staples
Located in the bustling Al-Olaya district of Alkhobar, El Tacoria is a restaurant that brings a delightful slice of Mexican cuisine to Saudi Arabia.
With its inviting atmosphere, ample parking and a variety of flavorful dishes, it is an appealing spot for those craving something beyond the usual fare.
Upon arrival, diners are greeted with a warm and vibrant ambiance that echoes the lively spirit of Mexico. A standout feature right away is the ample parking space, something that can often be a hassle in popular areas such as Al-Olaya. This ease of access makes it a great option for a spontaneous dinner or a casual outing with friends.
As for the menu, El Tacoria does not disappoint. The pina colada is a must-try. Refreshing, perfectly balanced between sweetness and the tropical tang of pineapple, it stands out as one of the highlights of the experience and pairs wonderfully with the Mexican-inspired dishes, adding a cool and satisfying contrast.
The food itself offers a flavorful journey through a variety of Mexican staples. The quesadillas, which contain a generous filling of grilled chicken and gooey cheese, strike the perfect balance between crispy and savory. Every bite is packed with flavor, making it a dish worth ordering again and again.
For taco lovers, a four-taco combo offers a diverse selection of fillings that includes options such as grilled chicken, ground beef and grilled shrimp. The combination of soft and hard-shell tortillas, accompanied by a spicy kick, provides a range of textures and flavors to enjoy.
In terms of value, El Tacoria’s prices are reasonable for the quality and quantity of the portions. The taco combo, for example, comes in at SR59 ($16), while the hearty chicken quesadillas are SR32, both of which offer great value given the generous portions. For more information, check out @eltacoria on Instagram.
