Our mate and Aussie Lambassador Aaron Brooks recently returned from a visit to the Dubai Expo; we had a chat and captured some of the highlights here – try not to get too jelly! (aka jealous) And when you get the chance to go yourself, TAKE IT.
“When you arrive into Dubai, it’s impossible to not be in awe of the buildings, the architecture, how clean it is. It’s a place that’s built for speed, with all the latest technology. I also wanted to get the flavor of the other side of Dubai and really get a feel for the culture of the Middle East, so I made sure to visit the old town district to see the spice markets, restaurants and authentic foods of the region.
The Old Town is a melting pot of expats and immigrants from across the Arab world; Syrian, Lebanese, Iraqi…and their shops and restaurants each bring a little bit of their background to Dubai.
The traditional breakfast here starts with ful (pron. “fool”) – which is stewed fava beans and a variety of garnishes. I had mine served with flatbreads, fresh fruits and sweet pancakes with date syrup. The flatbreads are a standout any time of day, often made to order, and seasoned with sumac, za’atar, olive oil and cumin. There are so many delicious schwarmas, falafels and baklavas to be had, I barely scratched the surface.
Photo Credit: Chef Aaron Brooks
I was already into those spices in my cooking at Edge, so it really just deepened my love for them. My guests here in Miami are totally on board, and especially when I combine them with Australian lamb, middle eastern flavors are always a big hit.”
-Chef Aaron Brooks, Four Seasons Miami (photographed below)
Here’s a recent feature from the Edge menu, spotted on IG:
Details: Aussie Lamb Kebab, Green Tahini, Kale Tabouli, Pickled Turnips, Rosemary Pita and Spiced Cauliflower Soup with Crispy Vadouvan Garbanzos.
And for further inspo, a few of our Eastern Med favorites that keep the za’atar and sumac flowing.
- Australian Lamb gets Goin at A.O.C. in Los Angeles
- Moroccan-Spiced Australian Lamb Shank Cooked in 36-Hour Sous Vide, Chef David Deshaies
