Media information

ContentVisually sophisticated photography and clean, elegant design captures the contemporary

quality of Spinneys FOOD, which maintains an intelligent and informative tone. Celebrating the

broader idea of food lifestyle it features recipes and presentation ideas; personal profiles on

food related people; the evolution of produce from its origins to the table; health benefits of

food and travel linked to gourmet experiences. With tips from celebrity chefs and local food

and lifestyle experts, combined with writing by experienced journalists, Spinneys FOOD aims

to inform and discuss the varied food world while keeping its pulse on the latest

culinary trends.

Target marketCustomers of Spinneys – the premier supermarket retailer in the Middle East with over 50 stores.

Advertising benefitsn Exposure in a unique vehicle to the top end of all communities in the UAE and Omann Reach a targeted audience of food lovers, who are proven high spendersn Integrate your marketing communications to maximise your in-store visibility and promotionsn Magazine features in prominent check-out location

Circulationn Frequency: Monthlyn Print run: 10,000 copies*

Distributionn UAE, Oman

* Publishers’s own data

In every issueChef’s challengeA chef is given 10 ingredients to create one delicious dish. Set, ready, go!

MasterclassThe UAE’s finest restaurants open their kitchen doors for readers and share a handful of recipes.

Cover featureEach month we explore the culinary uses of Spinneys’ finest ingredients with a selection of delectable recipes.

Spinneys guide to…Whether you’re planning a picnic, barbecue or festive soirée, we offer a culinary hand.

In the spotlightTwo restaurants in the UAE go head-to-head each month.

HealthFrom diabetes to weight-loss, all your health questions are answered.

Culinary tourFrom the fish markets in Tokyo to the floating food stalls in Thailand, come with us on a culinary tour of the world.

Author

Rachel Allen

Culinary teacherWhile shoe design seemed an obvious career path for this chef de jour, it was cooking that stole her heart. Rachel Allen talks exclusively to FOOD about her life in the kitchen. TEXT tracey scott

Ajob that required creativity was inevitable for Rachel Allen. For her father was a cobbler and her mother a fashion shop owner. But instead of picking up a needle and

thread Allen went for the pots and pans – a move that would eventually earn her the reputation as one of Ireland’s culinary sweethearts.

It was Allen’s burning desire to travel the world that led to her initial introduction to cooking – that, and some helpful advice from her mother. “I always wanted to do something creative and when I was in school I realised that I’d love to go travelling around the world for a few years”, she says. “My parents then said it would be fantastic if you could cook because then you can get a job anywhere if you decide to stay in one place for however long.”

It was also around that time that a friend of Allen’s sister was running a cookery course at Ballymaloe Cookery School, County Cork. “I thought it sounded really interesting so I went

there to learn how to cook at the age of 18,” she reveals.

After graduating, Allen packed her bag and headed to Canada for six months with her husband-to-be Isaac. Here she worked as a caterer in Vancouver before heading to South East Asia where the couple backpacked for a few more months before returning to Ireland. “One of the things I love about my job now is the fact that I get to travel so much,” she says. “It’s fantastic.”

On returning to County Cork, Allen joined the kitchen at country hotel Ballymaloe House. But after chefing there for about a year she started to question which part of cooking she wanted to specialise in. “It was then that I realised I would love to get into teaching, and that is really the core of everything I do,” she says. “It is teaching of the cooking that I absolutely adore.”

Allen left the House, and headed back up the road to Ballymaloe Cookery School to train to become a teacher. The school, owned by her mother-in-law Darien Allen, was the catalyst for

december 2012 35

You’re stranded on a desert island.

What five foods would you want

with you? Lemons, limes, Irish butter, olive

oil and garlic. With the lemons and limes I’d

make some ceviche; and I’d use the rest of

the ingredients and pan-fry some fresh fish.

What is the most essential item in your

kitchen? A good chopping knife or board.

What ingredients should every home

have in the cupboard or refrigerator?

A well-stocked store cupboard. So tinned

pulses, tinned tomatoes, and in the fridge

always onions, garlic, butter and eggs.

If you weren’t cooking what would you

be doing? Designing shoes.

Finish this sentence. Cooking is…

Hugely important, rewarding and such fun.

Rachel Allen foodie facts:

foodies

january 2013 47

masterclass

46 Food

India’s finest

Recipes and styling: chef vineet bhatia and indego by vineet teamphotogRaphy: naveed ahmedlocation: grosvenor house, dubai marina

Recognised for its upmarket South Asian cuisine, Indego by Vineet has introduced a new ‘Thali’-inspired lunch. Michelin-starred chef Vineet Bhatia invites FOOD into his Dubai restaurant and serves up some favourites.

Chef Vineet Bhatia

SpinneyS FOOD guiDe tO…

january 2013 39

We take inspiration from the UAE’s favourite pastime and highlight six much-loved brunch-style recipes.

Brunching with panacheEndivE lEavEs fillEd with crab salad

n sErvEs 4n prEp: 20 minutEs

12 endive leaves 1 shallot 200g crab meat, cooked 2 tbs mayonnaise 1 tbs sour cream salt cayenne pepper 50g pistachio nuts, roughly chopped 2 plums

Wash the endive leaves and pat dry. Peel the shallot and finely chop, then mix together with the crab meat, mayonnaise and sour cream. Season with salt and cayenne pepper. Place a spoonful of crab salad onto each endive leaf and sprinkle pistachios over the top. Wash the plums and remove the pits and cut into thin strips. Place a few slices on top of the crab salad and serve.

n sErvEs 4n prEp: 15 minutEs

125ml mayonnaise 1 tbs wholegrain mustard 1 tbs vinegar 1 tbs olive oil 1 pinch sugar salt and ground black pepper 2 green apples or pears, cored

and thinly sliced 2 stalks celery, sliced 1 head endive, finely shredded

vertically 4 tbs chopped walnuts 75g Parmesan, shaved

Whisk together the mayonnaise, mustard, vinegar, oil and sugar to make a dressing. Season with salt and ground black pepper and set aside. Arrange the remaining salad ingredients on serving plates, drizzle over the dressing and season again.

imAg

eS A

nd

rec

iPeS

: STO

cKFO

Od

applE and cElEry salad with walnuts and parmEsan

At.mosphere

january 2013 53

in the spotlight

52 Food

LocationLocated on Level 122 of the Burj Khalifa (the world’s tallest building), At.mosphere is a mere 442 metres above sea level.

AtmosphereAfter what seemed like a number of ear-popping moments in the express lift, I was swiftly greeted by a dramatic and breathtaking spiral staircase, which cleverly led the way to At.mosphere. However, with the staircase appearing to be suspended in mid-air, I had to take a few gulps to steady my bout of vertigo before making my descent. With lush mahogany walls, Adam Tihany furnishings and crisp white tablecloths, At.mosphere is, as you would expect, chic and contemporary in design. In fact, after entering such a prestigious eatery I half expected the clientele to be a little stuffy, but I was pleasantly surprised when I was met with a laid-back ambience. Directed to a table near the window, nothing could prepare me for the jaw-dropping views which, suffice to say, are the best I have ever seen in Dubai.

FoodDining in such a dramatic environment I was hoping the menu would outshine its surroundings. After all, although At.mosphere is officially the tallest restaurant in the world, visiting such an establishment purely for its views can easily be achieved from the observatory deck two floors above. And, at a cheaper price I might add. The fact of the matter is, that although the views will undoubtedly grab your attention, it’s the food that will ultimately have you coming back again and again. So with this in mind, I attacked the menu with gusto.

For starters I opted for the langoustine ravioli accompanied with sautéed sweet breads, a carrot

emulsion and peppered mango salsa. Delicious. The portion size was surprisingly large and created enough buzz that I wanted to try more. For main course the choice was easy. I opted for the 200g Blackmore Farms tenderloin prepared in a Josper (a charcoal oven which cooks the meat in a matter of minutes to improve its tenderness) with a creamy Béarnaise sauce. As for my side dishes I decided on the silky potato purée, sautéed root vegetables and sautéed spinach. The tenderloin was so succulent that every bite was utter bliss and with the flavourful potato purée and sweet taste of the root vegetables, the meal was perfectly balanced. For dessert I selected the chocolate earth sphere with espresso ice cream, brownie, sponge, popcorn and fudge as suggested by my waiter. Amazingly, with all the sweet combinations I expected the dessert to be a little sickly sweet but in fact it was the complete opposite and delivered the perfect sugar rush.

Setting the sceneThe fact that At.mosphere holds the Guinness World Record for the highest restaurant from ground level should be enough to convince guests that award-winning and unparalleled views are to be expected.

The sellUltimately, the fact that you can tell your friends at home that you have eaten in the world’s highest restaurant is one of the eateries biggest draws. But with that aside, the beautifully presented and flavoursome food, excellent service and relaxed setting is all the persuasion you’ll need.

PriceExpect to pay around Dhs140 for a starter, Dhs350 for a main and Dhs75 for a dessert.

Dining with a view

From jaw-dropping heights to a yacht-filled marina, FOOD sets the

scene for dramatic dining.

TExT leah fielding and vhairi walker

a

mo

ti

va

te

p

ub

li

ca

ti

on

uae dhs 5 oman Ro 0.550available in al FaiR

Putting a spin on your cuisine

S p i n n e y S

Sp

in

ne

yS

f

oo

d

is

su

e

58

/

j

an

ua

ry

2

01

3

issue 58 / january 2013

Tokyo delighTsDelve into the world of sushi

in The spoTlighTDining with a view

india’s finesTIn the kitchen with Vineet Bhatia

Brunching with panache at home

Finishing touches

elevate a meal with fancy add-ons

Guide to…

How to…cook with tofu

fabulous fetaLet’s get ready to crumble

40+ recipes inside

a

mo

ti

va

te

p

ub

li

ca

ti

on

uae

dhs

5

oman

Ro

0.55

0av

aila

ble

in a

l Fa

iR

Putting a spin on your cuisine Issue 57 / December 2012

S p i n n e y S

a cotswolds christmasWinter in the English countryside

in the spotlightCelebrity restaurants

culinaryteacherRachel Allen chats to FOOD

The ultimate festive feast

Tried and testedThe sweet delight

of cranberry sauce

Guide to…

Sp

in

ne

yS

f

oo

d

Is

su

e

57

/

D

ec

em

be

r

20

12

Finger food for the party season

christmas bites 35+seasonalrecipesinside

a

mo

ti

va

te

p

ub

li

ca

ti

on

uae dhs 5 oman Ro 0.550available in al FaiR

Putting a spin on your cuisine

S p i n n e y S

Sp

in

ne

yS

f

oo

d

is

su

e

56

/

N

ov

em

be

r

20

12

issue 56 / November 2012

Guide to…Homemade cakes and bakes

in the spotliGhtTempting tapas

niGella bitesThe domestic goddess talks cooks and books

35+ The rise of spa food

Viennese voyage

Tempting treats in the Austrian capital

Relax and refuel

recipes inside

primal cutit’s time to sharpen your steak knife

Dubai Media CityMotivate Publishing FZ LLC,Building 8, Dubai, UAETel: +971 4 390 3550Fax: +971 4 390 4845

Head OfficePO Box 2331, Dubai, UAETel: +971 4 427 3000Fax: +971 4 428 2274Email: sales@motivate.ae

Abu DhabiPO Box 43072, Abu Dhabi, UAETel: +971 2 677 2005Fax: +971 2 677 0124Email: motivate-adh@motivate.ae

LondonMotivate Publishing Ltd AcreHouse, 11/15 William RoadLondon NW1 3ER, UKEmail: motivateuk@motivate.ae

AUSTRALIA/NEW ZEALAND Okeeffe Media; Tel + 61 89 447 2734, okeeffekev@bigpond.com.au BENELUX M.P.S. Benelux; Tel +322 720 9799, francesco.sutton@mps-adv.com chINA Publicitas Advertising; Tel +86 10 5879 5885 FRANcE Intermedia Europe Ltd; Tel +33 15 534 9550, administration@intermedia.europe.com gERMANy IMV Internationale Medien Vermarktung gmbh; Tel +49 8151 550 8959, w.jaeger@imv-media.com hONg KONg/MALAySIA/ThAILAND Sonney Media Networks; Tel +852 2151 2351, hemant@sonneymedia.com INDIA Media Star; Tel +91 22 4220 2103, ravi@mediastar.co.in ITALy IMM Italia; Tel +39 023 653 4433, lucia.colucci@fastwebnet.it JAPAN Tandem Inc.; Tel + 81 3 3541 4166, all@tandem-inc.com NEThERLANDS gIO Media; Tel +31 6 2223 8420, giovanni@gio-media.nl SOUTh AFRIcA Ndure; Tel: +27 84 701 2479, dale@ndure.co.za SPAIN IMM International; Tel +331 40 1300 30, n.devos@imm-international.com TURKEy Media Ltd.; Tel +90 212 275 51 52, mediamarketingtr@medialtd.com.tr UK Spafax Inflight Media; Tel +44 207 906 2001, nhopkins@spafax.com USA Totem Brand Stories; Tel +212 896 3846, brigitte.baron@totembrandstories.com

INTERNATIONAL MEDIA REPRESENTATIVES

For advertising enquiries, contact: +971 4 427 3453 or debashish@motivate.ae

PDF (PORTAbLE DOcuMENT FORMAT)

n The artwork should be a press ready PDF file (version 1.3) generated through Illustrator/Quark Xpress or InDesign, saved on maximum resolution (300 dpi) in actual sizewith bleed and crop marks

n All files must be CMYK format and all black text as over print

n For bleed size add 3mm extra on all four sides after trim marks

n Image loss in the gutter 3mm either siden Ensure that text is at least 10mm inside from

the crop marksn If text runs across a DPS please ensure that

the text is 10mm away from the gutter on either side

n A colour printout of the saved artwork should be sent for reference along with the CD. Colour prints/digital proofs supplied will be used only as a guideline and the advertisements will be reproduced as per the data/specifics supplied on the CD

TEcHNIcAL DATA (mm) H x W

DEADLINES

DPSTrim: 275 x 460Type: 235 x 436

Full PageTrim: 275 x 230Type: 235 x 206

Half Page HorizontalType: 117.5 x 206

Half PageVerticalType: 235 x 101

GENERAL INFORMATION

n 12 issues per year

n Standard agency commission rates apply

n Additional creative solutions available on request

SERIES DIScOuNT

3-5 insertions 5%

6-9 insertions 10%

10+ insertions 15%

n booking: 16th of month prior to publicationn Material: 18th of month prior to publicationn cancellation: 15th of month prior to publication

REGuLAR POSITIONS uS$

Double Page Spread 6,500

Full Page 3,550

Half Page 2,450

Quarter Page 1,550

PREMIuM POSITIONS uS$

Outside Back Cover 7,700

Inside Front Cover 6,300

Page-1 6,300

Inside Back Cover 5,950

cREATIVE SOLuTIONS uS$

Front Cover Reverse Gatefold (2 pages) 13,250

Inside Front Cover Gatefold (3 pages) 17,000

ROP Gatefold 10,150

Bookmark 10,500

Belly Band 10,000

Advertorial – Full Page 4,350

Advertorial – DPS 7,850

RatesADVERTISING RATES DIGITAL MEDIA FORMAT

78 Food january 2013 79

culinary tour

keep out of everyone’s way. Tsukiji is a brutally fascinating place – as out-of-place as you may feel, simply being amongst the bedlam is spine-tinglingly exhilarating.

But it’s also in the business of making money. The highlight of the day comes bright and early, at Tsukiji’s famous tuna auctions. With only 120 visitors allowed inside the auction each day, registrations open at 5am, with the first 60 people allowed in for the 5.25am auction, then the rest at 5.50am. Once they’ve been bargained over, the gigantic tuna are taken away into the wholesale market to be carved up, ready for distribution – and ready for the eating.

On the plateDespite the somewhat stomach-churning nature of parts of Tsukiji market, stepping back into Tokyo’s fresh sea air gives you something of an appetite. What better breakfast, then, than some of the very freshest fish in the world?

Dotted around outside the wholesale market, in a smaller, more tourist-friendly market, are plenty of small sushi restaurants, open from the early hours of the morning and eager to give you your first bite of real, Tsukiji-fresh fish.

Highly recommended comes a bowl of chirashizushi – or ‘scattered sushi’ – pieces of assorted sashimi resting simply on a bowl full of sushi rice. Accompanied by a warming bowl of miso soup and plenty of lip-smacking wasabi, you’ll soon forget the cold and confusion of the market and focus on the point of the whole exercise – the deeply flavoured, tender and melt-in-the-mouth fish.

If lunch is more your style, with three restaurants around Tsukiji market as well as one in the well-to-do district of Ginza, Tsukiji Sushidai promises small, lively dining rooms, friendly staff and – what else – the freshest fish at competitive prices. In a city where sushi is still – quite rightly – considered an exclusive delicacy, this is something of a novelty and the queues outside the door of the branch closest to Tsukiji market are testament to this.

Ginza, as well as being home to some of the best shopping in the world, is something of a hotbed for prime sushi restaurants. Sushi Aoki is the perfect choice to ease yourself into sushi

fine dining – despite its reputation as one of the best restaurants in the city, and its stylish and modern aesthetic, its friendly and polite atmosphere will comfort any sushi beginner. And with plenty of attention lavished on the firmness, temperature and quality of taste of each morsel, you won’t be disappointed in the food either.

But for the big-time sushi fan, there can be only one choice in Ginza –Sukiyabashi Jiro.

Immortalised by the documentary film Jiro Dreams Of Sushi, itamae (master chef) Jiro Ono’s three Michelin-star, 10-seat restaurant has been hailed as the best sushi restaurant in the world by the likes of Anthony Bourdain and Joel Robuchon. Reserving at least a year in advance, shelling out 30,000 yen (around Dhs1,400) will get you the 86-year-old chef ’s selection of 20 pieces of sushi. If a year sounds a little long to wait, Jiro’s son runs another branch of

sTO

ckFO

OD

Maki sushi with tuna, egg, cucumber and prawn.

Where to eatTsukiji Sushidaiwww.tsukiji-sushidai.com

Sushi Aokiwww.sushiaoki.jp

Sukiyabashi Jirowww.sushi-jiro.jp

Sushi Saito1-9-15 akasaka, minato-ku; Tel: +81 (0) 3 3589 4412

Teyandi2-20-1 nishi-azabu; +81 (0) 3 3407 8127

Where to stayGrand Hyatt TokyoThis stunning hotel is based right in the heart of stylish roppongi and offers modern, understated luxury along with a variety of renowned bars and restaurants, including Roku Roku.6-10-3 roppongi, minato-kuTel: +81 3 4333 1234www.tokyo.grand.hyatt.com

Sukiyabashi Jiro (with two Michelin stars) in the swanky Roppongi Hills development – although you may still have problems getting seats.

Why not, then, head to Grand Hyatt Tokyo – also located within Roppongi Hills – for a taste of what’s on offer at their sublime sushi restaurant Roku Roku? The airy, light-filled space is something of a departure from the usual dark and enclosed sushi restaurant, allowing you to enjoy the surroundings as well as the food. A new terrace also gives the unique option of some alfresco sushi enjoyment, perfect for the sublime Japanese springtime, as Grand Hyatt Tokyo is the only luxury hotel in the city to have a sushi restaurant with outdoor seating.

But, with all things considered, the food is what makes Roku Roku truly special. Classic Edo-mae sushi and sashimi is paired with the perfect drinks by Roku Roku’s sake sommelier, as well as other delicious seasonal bites, including yellowtail with teriyaki sauce and simmered sardine with ginger.

If your appetite for Michelin stars isn’t yet sated, an extremely pleasant option is Sushi Saito in the neighbourhood of Akasaka. With just seven seats, chef Takashi Saito’s welcome is as warm as the food is delicious – and its three stars show that the Michelin committee agree. Serving a more than reasonably-priced lunch for around Dhs250, Michelin doesn’t have to cost the earth –

but booking a seat may prove more difficult.If you’re after something of a more relaxed

nature – and maybe with something cooked, if you’re feeling all sushi-ed out – an izakaya may be what you’re looking for. Originally drinking establishments that served tasty snack-style food on the side, more and more izakaya are now focusing on the food – none less so than Teyandi.

Tucked away in a pedestrian street close to Roppongi-dori is Teyandi. Converted from a residential house, this place is smart, traditional and totally irresistible. The kitchen staff – who weave their magic from inside a central work station – are friendly and sweet, ready to chat with diners and make recommendations. The sushi may not be the focus of their menu but it’s certainly worth a try, with deliciously light rice and juicy, tender fish. Their other offerings of succulent chicken and spring onion skewers, meatballs and creative, moreish salads make for a dining experience not soon forgotten.

Whether it’s at a top bank-breaking restaurant or off a side street in Tsukiji, the market’s fish is what it all comes down to when eating sushi in Tokyo. If you’re a sushi lover, then it’s a visit you simply can’t miss. And with plans to relocate the market away from the centre of Tokyo in 2014, if you want the full experience, then you’d better book a table at Sukiyabashi Jiro soon.

sTO

ckFO

OD

cOrb

is

Fried salmon and tuna sashimi.

january 2013 77

culinary tour

76 Food

o longer a niche and prohibitively expensive food, the Japanese delicacy of sushi has gone mainstream in recent years. Thanks to big-name Japanese restaurants such as Nobu, sushi has seen a surge in popularity, and the cuisine’s appearance in chains such as YO! Sushi and even petrol stations in some parts of the world has made it more accessible than ever.

But amid all the talk of fusion cuisine and fast-food sushi, what has happened to the traditional, finely-honed skill of the sushi chef? And, more importantly, to the very best in sashimi-grade fish, essential for making sushi the sublime, special-occasion experience it was always meant to be? Both are to be found – in abundance – in Tokyo.

On the marketIt’s a cold, drizzly and dull day in Tokyo. As we skirt around the outside of Tsukiji fish market – officially known as the Tokyo Central Wholesale Market – trucks come careening in and out of the entrances.

A sheet of paper is thrust into my hand by a gateman, listing the dos and don’ts (mainly don’ts) that apply once you’re inside the market’s working area. Don’t touch. Don’t get in the way. Don’t bring large bags, pets or children. Don’t smoke. And the dos? Do keep your wits about you – because Tsukiji can be a dangerous place.

Walking through the outer loading bays, the seafood wholesale area looms in front, dark and foreboding. I begin to wonder whether coming here was a good idea after all – logically, Tsukiji

must be the place to start when looking for the best sushi and sashimi in Tokyo. But can it really be as dangerous as all that? Yes it can.

One of the biggest industrial markets in the world, Tsukiji handles 87 per cent of the fish that come through Tokyo’s ports. Tsukiji processes 700,000 tonnes of fish and 600 billion Japanese yen every year. With an unparalleled 450 types of fish still coming through its warehouses daily, Tsukiji was never built to be a tourist attraction or to serve individual customers – it is a wholesale market, plain and simple, there to serve supermarkets, manufacturers and some of the best sushi restaurants in the world.

But it’s for this reason that Tsukiji can be a tricky place for visitors. Once inside the main wholesale area, the narrow passageways between the dimly-lit, higgledy-piggledy counters and freezers are teeming with activity. The cobbled floor is slick with water and fish waste, as buckets are slopped here and there. The wholesalers themselves, some young men barely out of their teens, some old and wizened, look tough and serious. They rush from place to place on ‘turret trucks’ that move terrifyingly fast through the tiniest of gaps, fetching freshly-crushed ice, carrying boxed-up fish. Clad in overalls, rubber boots, woolly hats and sometimes a rag tied around their forehead, these are not the type of men you’d like to mess with. Spending their days with their hands thrust deep into frozen and near-freezing stock, Tsukiji’s workers are stony-faced and have easy access to the sharpest of knives – not a comforting thought as you try desperately to

N

ma

ria

nO

sil

vesT

ricO

rbis

cOrb

is

ma

ria

nO

sil

vesT

ri

this page and opposite: Life in Tsukiji fish market.

january 2013 75

culinary tour

74 Food

Shinjuku Avenue at dusk.

Tokyo is home to the very freshest fish. Follow FOOD on a culinary journey to the world’s best sushi and sashimi. TexT rachel silvestri

Tokyo delights