Good (UAE) - - RESPONSIBLE DINING - Pa­trick Iki­nofo, Chef de Cui­sine, Nikki Beach Re­sort & Spa

Where do you source your in­gre­di­ents for the restau­rants’ sig­na­ture sal­ads?

We work with a few dif­fer­ent or­ganic sup­pli­ers to source the in­gre­di­ents for our sal­ads, such as let­tuces, toma­toes, cu­cum­bers and cab­bages. We use that lo­cal pro­duce when it’s in sea­son, and then dur­ing the height of sum­mer when it’s not avail­able here, we look to pro­duc­ers within the re­gion – we don’t be­lieve in im­port­ing our fresh pro­duce from all over the world, as we don’t want to im­pose a large car­bon foot­print.

How do you cham­pion sus­tain­able seafood?

Sourc­ing sus­tain­able seafood is a big thing for us. We’ve just launched our gulf Seafood night, which builds on the Choose Wisely ini­tia­tive that di­vides fish into three cat­e­gories: red for heav­ily over­fished; or­ange for species that are at risk; and green for the more sus­tain­able op­tions. our gulf Seafood night is not your av­er­age al­lyou-can-eat seafood buf­fet. We’re show­cas­ing sus­tain­able fish species that are less com­mon, but make great eat­ing. We’ve teamed up with a sup­plier who drives down to the Abu dhabi fish mar­ket each Sun­day to source re­spon­si­bly caught fish, which are then tagged with all the de­tails of the species and fish­ing meth­ods. din­ers can scan the tag on their phone to find out what it is, where and when it was caught, even the fish­er­man who caught it.

What are some other ways you try to re­duce waste in the kitchen?

With an all-day din­ing restau­rant, you have to be very flex­i­ble, as you’re cater­ing to dif­fer­ent tastes, but ev­ery­thing from the biryani to the bur­rata salad has to be the best qual­ity. We use a track­ing sys­tem called Chefs Eye to mon­i­tor how much waste is pro­duced in the kitchen, and then we look at ways of re­pur­pos­ing that waste, such as us­ing vegetable trim­mings or break­ing down whole chick­ens and fish, then us­ing the ex­cess for stocks and sauces. We make 99 per cent of our food in house, so we can keep track of what’s go­ing into ev­ery­thing.

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