What’s Cooking was invited to an exclusive preview of the ‘Mediterranean Gold Event’ at the Radisson SAS Hotel Deira earlier this month.
Continuing the tradition of being the pioneers in bringing the best of the culinary world to Dubai, La Moda at the Radisson SAS, played host to a feast of Mediterranean flavours – from fine Sicilian wines and seedless Sicilian oranges to the world’s best shrimps. These shrimps are caught more than a thousand meters below sea level and are served only in the best restaurants in the world.
After the great success in Italy, Tokyo and London; Orange International, a well-reputed food company from Sicily, organised this one of a kind event, sponsored by the Italian Embassy, and under the auspicious of Emirates Culinary Guild.
The evening witnessed a large audience of chefs led by Radisson SAS’ own Director of Kitchens; Chef Uwe Micheel. All the ingredients that were being featured during the meal were displayed in La Moda. From Maremonti’s Desio red and white wines and olive oil from Portugal and Greece to Riberella di Sicilia ‘the blond oranges of Sicily’.
The entire evening was a rousing success with the highlight of the evening being the scrumptious and intriguing dining experience comprising of ‘the most valuable large shrimp’ paired with intriguing fusion of slices ‘seedless’ oranges. The certified Riberella oranges were neither sweet nor tangy but deliciously textured. While the shrimps billed as the ‘most prized’ and ‘expensive species’ of shrimp were full of flavour without the usual fishy smell that accompanies portions of seafood.
The risotto with shrimp and orange was lightly salted but the combination of shrimp and juice from the orange slice was a delectable flavour unique unto itself. The final two courses were a lesson in contrast as the shrimps truly came into their own. Served with ravioli the flavour that was most apparent was the chewy shrimp-meat. Even nibbled on its own the tender shrimp provided a naturally occurring peppery essence.
The desserts were a classic triple feature from orange infused velvety textured dessert to the favourite chocolate with custard in a shot glass, which was creamy and full of flavour.
The parting conversation with Chef Uwe Micheel and Giuseppe Montalbano, Trade Analyst for Orange International, centered around the aim of this event, which was to introduce the best of Sicily to the vibrant city of Dubai. While conversing with the other chefs present. the consensus was that the objective was not just met but exceeded.
i-Write.com.au 