top of page

1st - 31st December 2023

Meet Dubai's Top Chefs and taste a multitude of cuisines across many restaurant venues
  • YouTube - Black Circle
Worlds_Leading_Chefs_logo.png
LeadingChefsOfTheWorld2.png

WHAT TO EXPECT AT THE FESTIVAL!

541.jpg

MEET THE WORLD'S MOST ILLUSTRIOUS CHEFS

The world's most influential chefs will reign supreme at dazzling Festival.

A PANOPLY OF FESTIVAL THEMES

There is something for everyone. During the festival, venues will be hosting themed mini-food pop ups from experimental cuisine, cookery classes, choosing the right equipment to learning about vintage wine

Social-by-Heinz-Beck-TEMP__MG_3093.jpg
hotel-2.jpg

DISCOVER THE AMAZING VENUES FROM THE DUBAI

Dubai has some of the most prestigious establishments. Many exclusive will host the festival, drawing notable names, respected luminaries and key decision-makers in the industry together.

TRY SOME OF THE FINEST CUISINES FROM AWARD-WINNING CHEFS

When it comes to food, Dubai's cuisine is almost too exotic to imagine. Enjoy the true range and diversity of the international restaurant scene.

47615923.jpg
salt-bae-nusret-gokce.jpg

MEET THE WORLD'S MOST FAMOUS FOODIE SOCIAL MEDIA INFLUENCERS

dubai restaurants.jpeg
Pierchic Dubai
01:11
Marea New York and Dubai
01:06
Logma Dubai
01:08
Saffron Yogurt Marinated Whole Chicken | Palazzo Versace Gourmet
02:37
Palazzo Versace Dubai at Jaddaf Waterfront

Saffron Yogurt Marinated Whole Chicken | Palazzo Versace Gourmet

Inspired by the Iranian origins of our Michelin starred Executive Chef Mansour Memarian, this crispy Persian delicacy featuring perfectly fluffy rice and saffron marinated chicken is an easy, impressive main course the whole family can enjoy at home. ____________________________________________________ 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦: (𝟰𝘀𝗲𝗿𝘃𝗶𝗻𝗴) 𝘍𝘖𝘙 𝘊𝘏𝘐𝘊𝘒𝘌𝘕 * 1 pc whole chicken * 250 gm yogurt * 1 pc chopped white onion * 1 gm saffron threads * 1 pc lemon zest * 1 pc lemon slice * 20 ml lemon juice * 20 ml sunflower oil * 20 gm salt 𝗠𝗘𝗧𝗛𝗢𝗗: 1. For the marination, mix all other ingredients in a bowl except chicken, and rest in the chiller for 30 minutes or until the marination is yellow in color. 2. When ready, apply on all sides of the chicken. 3. Place the chicken in oven tray and roast in preheated oven 160 degrees for 45minutes. 4. Serve with saffron rice and enjoy! ___________________________________________________ 𝘍𝘖𝘙 𝘚𝘈𝘍𝘍𝘙𝘖𝘕 𝘙𝘐𝘊𝘌 * 1 kg Iranian basmati rice * 1 gm saffron * 500 gm butter * 100 ml water (for saffron butter) * 6 gm salt 𝗠𝗘𝗧𝗛𝗢𝗗: 1. Wash the rice, pour into salted boiling water and cook for 11 minutes. Drain the water and set aside. 2. Keep butter at room temperature until softened. 3. Mix water with saffron threads & butter until yellow in color. Keep in the chiller for about 30 minutes or until hard. 4. Put rice in a pot (preferably cast iron pot), add 80 gm of saffron butter and 6 gm of salt on top of rice. Cover the pot and cook in low flame for 45 minutes. 5. Mix the rice and let it rest for 10 minutes in a warm place before serving.
Eggplant Parmigiana Roll | Palazzo Versace Gourmet
04:37
Palazzo Versace Dubai at Jaddaf Waterfront

Eggplant Parmigiana Roll | Palazzo Versace Gourmet

Comfort food at its finest, this dish manages to be elegant at the same time. Watch Chef Paolo Gianfriddo from Vanitas share the recipe to this dish that feels like a warm hug from an old friend. Featuring grilled eggplant slices filled with cheese and herbs, baked in a chunky vegetable tomato sauce - truly, there’s nothing not to like. Follow our series #PalazzoVersaceGourmet where our chefs will show you how to cook your favourite dishes from #PalazzoVersaceDubai while you’re staying safe at home. ____________________________________________________ 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦: (𝟰𝘀𝗲𝗿𝘃𝗶𝗻𝗴) 𝘍𝘖𝘙𝘌𝘎𝘎𝘗𝘓𝘈𝘕𝘛𝘙𝘖𝘓𝘓 * 500 gm large eggplant * 200 gm sun-dried tomatoes * 100 gm mozzarella cheese * 100 gm parmesan cheese * 1 gm basil leaf * 5 gm all purposed flour 00 * 50 ml extra virgin olive oil * 5 gm salt * 1 gm black pepper * 1 gm pine nuts * 1 gm garlic 𝗠𝗘𝗧𝗛𝗢𝗗: 1. Peel the eggplant, slice them 1 mm and coat with flour. 2. Pan-fry in olive oil until golden color and little crispy. Strain in tissue to avoid excess oil. 3. Chop the sun-dried tomatoes, mozzarella cheese, basil &pine nuts. Mix all together and add the parmesan cheese. 4. Put the mixture inside a layer of eggplant and wrap them as salami. ____________________________________________________ 𝘍𝘖𝘙𝘉𝘈𝘚𝘐𝘓𝘗𝘌𝘚𝘛𝘖 * 100 gm fresh basil leaf * 10 gm pine nuts * 1 gm fresh garlic * 50 ml extra virgin olive * 1 gm salt * 1 gm black pepper * 20 gm pecorino cheese * 20 gm parmesan cheese 𝗠𝗘𝗧𝗛𝗢𝗗: 1. In a small blender add basil, olive oil, salt, pine nuts, garlic and mix well. Add the parmesan and pecorino cheese. 2. Mix well and rest in the fridge.
Pan-fried Sea Bass | Palazzo Versace Gourmet
03:44
Palazzo Versace Dubai at Jaddaf Waterfront

Pan-fried Sea Bass | Palazzo Versace Gourmet

Pan-frying is a simple but delicious way to cook sea bass – it only takes a few minutes and crisping up the skin adds flavour and texture to the finished dish. Who doesn’t like it right? . Follow our series #PalazzoVersaceGourmet where our chefs will show you how to cook your favourite dishes from #PalazzoVersaceDubai while you’re staying safe at home. ____________________________________________________ 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦: (𝟭𝘀𝗲𝗿𝘃𝗶𝗻𝗴) * 1 pc sea bass * 4 gm salt * 5 gm fresh thyme * 10 gm butter * 15 ml vegetable oil * 2 pcs crushed garlic ____________________________________________________ 𝗛𝗢𝗪 𝗧𝗢 𝗙𝗜𝗟𝗟𝗘𝗧: 1. Cut the fins of sea bass with a scissor. Run along the side of the fish to remove the scales. 2. Rinse the fish under cold running water. Then pat dry with a kitchen paper towel. 3. Slice along the belly from tail to the head to open the stomach. Use your knife to remove the innards and dispose of them. Insert an index finger into a gill and pull strongly to remove it. 4. Rinse under cold water to clean both inside and outside of the fish thoroughly. 5. With the tail towards you, run your knife down the spine to the tail in a slicing motion. Work your knife between the spine and the flesh. 6. Continue this process until the upper fillet detaches. 7. Flip the fish over and repeat the process to remove the fillet from the other side. 8. Lay the fillets on your chopping board, and use tweezers to remove any remaining pin bones. 9. Rinse the fillets under running water one last time to make sure they are clean and ready to cook. Dry with kitchen paper towel. 𝗠𝗘𝗧𝗛𝗢𝗗: 1. Season the fillets with salt. 2. Cook on a pre-heated non-stick pan with vegetable oil. 3. Glaze with crushed garlic, thyme and butter.
Pierchic Dubai
01:07
bottom of page