Recipes for success: Chef Sergio Cruz offers advice and a tasty salmon recipe 

Recipes for success: Chef Sergio Cruz offers advice and a tasty salmon recipe 
Chef Sergio Cruz is chef de cuisine at Jamaa — an alfresco casual-dining venue in Saudi Arabia’s Nujuma, a Ritz-Carlton Reserve. (Supplied)
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Updated 15 August 2024
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Recipes for success: Chef Sergio Cruz offers advice and a tasty salmon recipe 

Recipes for success: Chef Sergio Cruz offers advice and a tasty salmon recipe 
  • The chef de cuisine of Jamaa at the Nujuma luxury Red Sea resort says cooking has always been part of his life

DUBAI: In his thirties, Sergio Cruz was a marketing manager, working a typical office job in his home country, Portugal. Then, he made the bold decision to change careers.  

Cooking had always been a part of his life — “I would come from school, and my mother would just prepare me a steak or fish, and I would help her. I was quite independent from a young age, so I would cook for myself,” he tells Arab News — but he could no longer ignore that it was also his passion.  

“It just came out naturally. I always want to learn things and, in the kitchen, there is a lot to learn. There are so many different types of cuisines. It is a constant evolution and you are always learning,” he says. 




Jamaa - Beach and Pool Lounge. (Supplied)

Cruz began his culinary career as a trainee chef before moving to Switzerland, where he spent five years refining his craft before taking on his first chef’s position, in Dubai.  

Now, Cruz is chef de cuisine at Jamaa — an alfresco casual-dining venue in Saudi Arabia’s Nujuma, a Ritz-Carlton Reserve located just off the coast of the Kingdom in the Red Sea.  

Here, Cruz talks cooking times, anchovies, and the dish that brings back childhood memories, and offers a salmon and barley risotto recipe.  

When you started out as a chef, what was the most common mistake you made?   

Probably over- or under-cooking. New chefs tend to get a bit anxious, and my best advice would be to familiarize yourself with different cooking times, taste as you go, and try different things. It can be very helpful to make some notes about what works and what doesn’t. It’s just trial and error, really. 

What’s your top tip for amateur chefs?      

It’s like any new skill; to get better, you must learn the basics. So, you need to acquaint yourself with chopping techniques, cooking temperatures for different ingredients… that sort of thing. And it’s very important to have a sharp knife. 

What one ingredient can improve any dish?  

Anchovies. They are super savory. They are compact packages of salt. They are fishy, but not as pungent as their smell would suggest. This is my favorite ingredient to boost a dish. 

When you go out to eat, do you find yourself critiquing the food?  

Not really. I just want to enjoy my time with my wife. And chefs put so much passion and hard work into the preparation, so I just really appreciate the effort, and I just want to have a good time. I can be a bit more demanding when it comes to the service and the atmosphere of a restaurant, but not much when it comes to the food.  

What’s the most common mistake you find in other restaurants? 

When I go out to eat, I do not want, for example, someone from the service team to come around too often. I work in a fast-paced environment with lots of pressure. When I go out to eat, I just want to be left alone. If I need something, I’ll call them. 

What’s your favorite cuisine?  

Japanese and southeast Asian cuisine, like Thai or Vietnamese. And, of course, I love Portuguese cuisine — especially homemade. I just love simple meals, especially the ones made by my wife. She is Asian, so I tend to let her cook, and also try to learn a bit more about their preferences and also their culture. 

What’s your go-to dish if you have to cook something quickly at home? 

Definitely pasta. It’s very simple. The ingredients are always available. It’s incredibly easy to make in a short amount of time, and it’s always going to taste good. So, for example, spaghetti with garlic and olive oil is very easy and it’s my favorite pasta. Even pasta with just tomato sauce is great.  

What customer request most annoys you?  

Asking to change an ingredient in a dish. It can change the whole balance of the dish. At the same time, though, I’ve also learned that I need to be flexible. You want to make the guest happy. 

What’s your favorite dish to cook? 

It’s a seafood rice dish that reminds me of my childhood. It’s the ultimate Portuguese comfort food. My hometown is near the sea, so you can get incredible seafood dishes. This one seafood rice dish has plenty of garlic. It’s a delicious way to enjoy all types of fish and seafood. It brings family and friends together for celebrations.  

What’s the most difficult dish for you to get right? 

I’d say the most difficult can be the ‘simplest’ things, like pasta or even pizza — because everyone has tried it before.  

As a head chef, what are you like? Are you a disciplinarian?  

You can’t run a kitchen without discipline. Everyone needs to be focused. But I don’t believe discipline comes from shouting; it comes from mutual respect. If I respect the team, they will respect me back. I very rarely shout. It needs to be something really bad for me to get to that point. I always try to have a good relationship with all the chefs. I need to really create an environment where the team is happy.  

RECIPE: Chef Sergio’s barley risotto with pan-seared salmon  

For the creamy zucchini sauce 

INGREDIENTS: 

1 medium onion, cut 1/2-inch; 6 cloves garlic, smashed; 24 ounces zucchini, skin on cut in 1/4-inch slices; 2 tablespoons extra virgin olive oil; 1/2 cup chicken or vegetable broth; salt and black pepper to taste 

INSTRUCTIONS: 

1. Toss the zucchini, garlic, and onions with olive oil and sprinkle with salt and pepper. Cover with the broth and cook in a saucepan for 25 minutes until tender. 

2. Remove the vegetables from the pan and transfer them to a blender. Puree until smooth. Set aside. 

For the pearl barley risotto 

INGREDIENTS: 250g pearl barley; 1 small onion, finely chopped; 2 cloves garlic, minced; 1000ml low salt vegetable or chicken stock; zest of 1 lemon; juice of 1 lemon; 2 tbsp olive oil; 1 tbsp unsalted butter; 1/2 cup parmesan cheese, freshly grated, salt and pepper to taste 

INSTRUCTIONS: 

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté until they become translucent (about 2-3 minutes). Add the pearl barley to and toast for 1-2 minutes, stirring constantly. 

2. Start to add in the hot vegetable stock gradually, one ladle at a time, stirring constantly. Allow the liquid to be mostly absorbed before adding more broth. Continue this process for about 20-25 minutes, or until the pearl barley is tender but still slightly al dente.  

3. When the pearl barley risotto has finished cooking, add the zucchini sauce and stir in the lemon zest and lemon juice. Season with pepper to taste.  

4. Remove the risotto from the heat and stir in the butter and grated parmesan cheese for added creaminess.  

For the pan-seared salmon 

INGREDIENTS: 1 tbsp extra virgin olive oil; ½ teaspoon kosher salt; freshly ground black pepper; 1 (six ounce) salmon fillet, 1¼ inch thick, skin on 

INSTRUCTIONS: 

1. When the pearl barley is 10 minutes from done, preheat a 12-inch non-stick skillet over medium-high heat. Season the salmon with salt and a few grinds of pepper. When the skillet is hot, add enough oil to coat the bottom (about 2 tbsp) and wait for the oil to shimmer but not smoke.  

2. Sear the salmon. Once shimmering, turn the heat to medium-low and add one salmon filet with the skin-side down. Press the top with a fish spatula for about 10 seconds, which prevents the skin from curling.  

3. Resist the urge to fiddle with the fillet as it cooks. Letting the fish sear untouched in hot oil creates a lovely, flavorful, golden crust. Cook until the skin is golden and crispy (about 4 minutes). If the skin is sticking to the pan, allow the fish to cook a little longer.  

4. Carefully flip the salmon and reduce the heat to medium. Continue cooking until done to your liking (2 to 3 minutes depending on the thickness of the salmon).  

Tip: You can add one or two unsalted butter cubes, crushed garlic and thyme sprigs. Baste by spooning the butter over the top of the fish.  

ASSEMBLY:  

Divide the pearl barley risotto evenly across the plate. Once the salmon is done, carefully transfer it to the pearl barley risotto. Garnish with microgreens or fresh dill. 


Directors show solidarity with Palestinians at Venice Film Festival

Directors show solidarity with Palestinians at Venice Film Festival
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Directors show solidarity with Palestinians at Venice Film Festival

Directors show solidarity with Palestinians at Venice Film Festival

DUBAI: The final ceremony of the Venice Film Festival on Saturday saw multiple winners use their acceptance speeches to express solidarity with the Palestinian people and condemn Israel’s military campaign in Gaza.

“As a Jewish American artist working in a time-based medium, I must note, I’m accepting this award on the 336th day of Israel’s genocide in Gaza and 76th year of occupation,” said US director Sarah Friedland as she accepted the Luigi de Laurentiis prize for best first film for “Familiar Touch.”

“I believe it is our responsibility as filmmakers to use the institutional platforms through which we work to redress Israel’s impunity on the global stage. I stand in solidarity with the people of Palestine and their struggle for liberation,” she continued.

The director’s comments were met with strong applause, Deadline reported. Her speech comes amid Israel’s 10-month military campaign in Gaza in which more than 40,000 Palestinians, including more than 16, 000 children, have been killed. The current conflict was sparked by the Oct. 7 Hamas attack on Israel, in which 1,139 were killed, including 36 children.

Palestinian filmmaker Scandar Copti accepted the best screenplay prize in the Horizons section for his films “Happy Holidays.”

“I stand here deeply honored, yet profoundly affected by the difficult times we’re living through over the past 11 months, our shared humanity and moral compass have been tested as we witness the ongoing genocide in Gaza,” he said on stage.

“This painful reality reminds us of the devastating consequences of oppression, which is a theme in our film. Our film looks at how moral narratives can bring us together as communities, but also blind us to the suffering of others.”

Meanwhile, “The Room Next Door,” Pedro Almodóvar’s English-language debut starring Julianne Moore and Tilda Swinton, topped the Venice Film Festival and was awarded its Golden Lion award.

 


‘Colonizer to colonized’: Pakistani photographer travels from London to Quetta ‘without flying’

‘Colonizer to colonized’: Pakistani photographer travels from London to Quetta ‘without flying’
Updated 08 September 2024
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‘Colonizer to colonized’: Pakistani photographer travels from London to Quetta ‘without flying’

‘Colonizer to colonized’: Pakistani photographer travels from London to Quetta ‘without flying’
  • Danial Shah’s 58-day-journey brought him home to Quetta via trains, ferries, buses and taxis at a cost of $2,509
  • Historic Quetta-London Road was once a popular route for international tourists and considered a ‘gateway’ to Europe

QUETTA: Earlier this year, Danial Shah, a Pakistani photographer and filmmaker currently pursuing a doctorate in visual and performing arts in Brussels, got an idea: to travel from the land of the colonizer, Britain, which had ruled the Indian subcontinent from 1858 to 1947, to the land that was colonized, present day Pakistan — but without flying.

Thus began a journey that took him from London to the southwestern Pakistani town of Quetta, the city of his birth, via trains, ferries, buses and taxis at a cost of $2,509.

“I wanted to start my journey from London, the reason is that Britain ruled our country for a long time, colonized us and it is Britain that gives us [Pakistanis] visas with great difficulty,” Shah, a 35-year-old documentary filmmaker and photographer, told Arab News in an interview in Quetta.

Pakistani photographer and backpacker Danial Shah, who travelled from London to Quetta in 58 days via trains, ferries, buses and taxis, uses his phone in a street in Quetta on September 3, 2024, during an interview with Arab News. (AN Photo)

“So I thought if I get a visa, I will start my journey from the place where the colonizer lives and reach the place which they colonized.”

Spending his early childhood in Quetta, Shah was always thrilled by the stories of foreign travelers who frequented the area and often arrived using what was dubbed the historic Quetta-London Road, once a popular route for international tourists and considered a ‘gateway’ to Europe.

“I often used to see foreigners here and when you asked someone their story, they would say, ‘We have come from Germany, from London, traveling through Turkiye and Iran’,” Shah said. “So, when I found time, I thought I should go on this journey also.”

This map, shared by Pakistani photographer and backpacker Danial Shah, shows his journey from London to Quetta. Shah’s 58-day-journey brought him home to Quetta via trains, ferries, buses and taxis at a cost of $2,509. (Photo courtesy: Danial Sheikh)

Frequent public commuting through the Quetta-London route, stretching over thousands of miles, began after the end of World War I and people even used it to travel to Saudi Arabia to perform Hajj, according to Dr. Irfan Ahmed Baig, a Quetta-based historian and author of the Urdu-language book ‘Quetta My City.’ European tourists choose the route to enter Turkiye via Greece and continued onwards to the Middle East and Asia. The route was diverted to Central Asia from Afghanistan, from where to leads to India and Bangladesh via Pakistan.

“A Quetta-London bound bus service was started in the 1950 but it was suspended due to unknown reasons,” Baig told Arab News. “During the Soviet Union’s incursion on Afghanistan, tourist movement through this route declined due to security reasons.”

Shah’s journey through a stretch of the route also did not come without difficulty as he faced strict border security checks on account of holding a Pakistani passport, considered one of the weakest travel documents according to global rankings, and amid fears about human smuggling and illegal migration.

This photo, posted on August 11, 2024 on Instagram, shows Pakistani photographer and backpacker Danial Shah, who travelled from London to Quetta in 58 days via trains, ferries, buses and taxis, at the Albania Museum in Tirana, Albania. (Photo courtesy: Danial Shah)

“At various border crossing points, I was the only one off-boarded from buses and questioned by border security forces,” he said.

But he powered on and the journey that began in London on July 3 took him through Europe, the Balkans and the Middle East, to Pakistan’s Balochistan province on August 21.

“From London, I traveled to France. From France, I went to Italy, where I took a boat to Croatia. From Croatia, I went to Serbia, Serbia to Bosnia, and from Bosnia to Montenegro, Albania,” the University of Antwerp student said.

“From Albania, I entered Greece. Then I took a boat from Greece to Turkiye and from Turkiye I took a bus to Iran. From Iran I traveled through buses and taxis and reached Pakistan.”

He said he was grateful for the people he met along the way and the hospitality and warmth he was offered.

“I enjoyed Bosnia the most, followed by Albania, and then Turkiye and Iran, because their manner of hospitality is similar to our Quetta,” Shah said.

His next plan is to save up for journeys to ever new countries and cultures.

This photo, posted on August 22, 2024 on Instagram, shows Pakistani photographer and backpacker Danial Shah, who travelled from London to Quetta in 58 days via trains, ferries, buses and taxis, in Iran. (Photo courtesy: Danial Shah)

“I wish to plan a year-long journey after saving some money to see more countries and additional stay,” Shah said, “because I met many people who were on the same route but traveling to Central Asia via Iran and Afghanistan to Vietnam.”


Roberto Cavalli closes Dubai Fashion Week with bold animal prints, vibrant hues

Roberto Cavalli closes Dubai Fashion Week with bold animal prints, vibrant hues
Updated 07 September 2024
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Roberto Cavalli closes Dubai Fashion Week with bold animal prints, vibrant hues

Roberto Cavalli closes Dubai Fashion Week with bold animal prints, vibrant hues

DUBAI: The Italian luxury label Roberto Cavalli closed out Dubai Fashion Week this week with a presentation of its spring/summer 2025 collection, marking the brand’s first showcase in the Middle East.

Models descended onto the runway against a backdrop featuring the brand’s signature golden emblem. The runway was framed by a textured wall, with lighting that emphasized the collection.

The show kicked off with a powerful display of bold black-and-white printed outfits, featuring eye-catching patterns reminiscent of animal motifs, setting the stage for what was to come.

(Supplied)

The models strutted down the runway in long, structured coats and tailored suits, complemented by wide-brimmed hats and high boots.

Sleek tailored suits, glamorous mini-dresses, and flowing gowns reflected a mix of modern sophistication and bold statement pieces.

As the collection progressed, the color palette began to shift from monochromatic tones to vibrant hues, starting with a bold introduction of bright greens. Flowing pleated dresses and figure-hugging designs in various shades of green took center stage.

 (Instagram)

The green hues were followed by striking pinks and deep reds, with rose patterns adorning halter-neck dresses and flowing gowns.

In addition to the vivid colors, the collection featured a variety of textures. A standout piece was a fuchsia snake-patterned suit. Pleated fabrics added movement, while corset-style dresses highlighted structure and femininity. Flowing silks and airy satins further contributed to the collection’s dynamic mix.

(Supplied)

The show was attended by several celebrities and influencers, including “Dubai Bling” star Loujain Adada, Egyptian actress and model Enjy Kiwan, reality TV sisters Nadine and Farah Abdel Aziz, Tunisian model Ameni Esseibi, Emirati actress and TV presenter Mahira Abdel Aziz, Saudi designer and fashion influencer Tamaraah Al-Gabaani, Iraqi fashion blogger Deema Al-Asadi, and Egyptian style star Soha Taha.

The show concluded with Fausto Puglisi, the brand’s new creative director, stepping out to thank the audience.

Founded by the late Roberto Cavalli in the 1970s, the brand quickly became synonymous with Italian luxury and glamor. Roberto Cavalli has long been a staple on international runways and red carpets, and is known for its bold use of tropical patterns and animal prints.


Saudi-supported ‘Front Row’ screens in Toronto

Saudi-supported ‘Front Row’ screens in Toronto
Updated 07 September 2024
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Saudi-supported ‘Front Row’ screens in Toronto

Saudi-supported ‘Front Row’ screens in Toronto

DUBAI: Algerian filmmaker Merzak Allouche’s family dramedy “Front Row,” supported by the Red Sea Fund, screened this week at the 49th Toronto International Film Festival.

Allouche’s 19th feature tells the story of two matriarchs, Zohra Bouderbala and Safia Kadouri, who find themselves in conflict during a day at the beach. Zohra, accompanied by her five children, arrives early to secure a desirable spot, but tension arises when the Kadouri family is placed directly in front of them by a beach attendant.

As the two families engage in a passive-aggressive battle, teenage romance quietly unfolds in the background, adding to the drama.

The film stars Fatiha Ouared as Bouderbala, Bouchra Roy as Kadouri, and Nabil Asli as Hakim, the beach attendant.


Born in Exile unveils ‘nostalgic love letter’ to Libya at Dubai Fashion Week

Born in Exile unveils ‘nostalgic love letter’ to Libya at Dubai Fashion Week
Updated 07 September 2024
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Born in Exile unveils ‘nostalgic love letter’ to Libya at Dubai Fashion Week

Born in Exile unveils ‘nostalgic love letter’ to Libya at Dubai Fashion Week

DUBAI: Fashion label Born in Exile, led by designer Ibrahim Shebani, showcased its latest collection at Dubai Fashion Week in the form of a “nostalgic love letter” to Libya.

Shebani is keen to pay homage to Libya’s culture and heritage through his collections with one of the few high fashion brands to emerge from the country.

“We go back to our traditional dress code. We revamp it (and) we make modern clothing that is inspired from our traditional clothing,” he said before touching on the country’s turbulent recent history.

“Also the geopolitical situation influences our work … In 2014, when the civil war broke out in Libya, we had a beautiful monument in the center of (Tripoli), which was a bronze statue. It was stolen. We had some extremist militias in the city, and they stole it and destroyed it,” Shebani said, referring to an incident in November 2014 in which militants were suspected of removing the statue of a naked woman petting a gazelle.

“That was very heartbreaking to everyone that lived there or was from that city, and that inspired the collection. I think what we really want to say with this collection is that you might take away things, you might destroy some things, but it’s very, very difficult to wipe out the history of a nation.

“So the collection … is really a nostalgic love letter to a place where I lived for 10 years,” he said.

(Supplied)

Shebani was born in Germany and grew up in Egypt and Libya, before relocating to Tunisia, where he currently runs his brand.

The designer praised Tunisia’s homegrown production capabilities, and lamented the common practice of high-end European labels manufacturing leather goods there before placing a “Made in Europe” tag on the product.

“For every single brand you can think of, the bags factories (in Tunisia) produce (the goods). If you do one step in Italy, which is as little as fixing a button on a shirt, you can say it’s made in Italy,” he said, emphasizing the importance of educating potential customers on the realities of where and how luxury goods are made.

“Also, I think one of the biggest problems we have in the region is that the buyers are not very familiar with the regional brands,” Shebani added.

“It’s so much easier just to go to Europe because it’s a nice experience to be in Milan or in Paris,” he said.

Shebani believes the key to unlocking a brighter future for regional designers is to strengthen fashion infrastructure in the region involving all the key players — “it’s designers, plus clients, plus buyers, plus press, there has to be more of us in the region.”