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Lifestyle : Focus on the Middle East 2011
1HERSA1 0016 +61 2 9555 7067 | KAZBAH@KAZBAH.COM.AU | KAZBAH.COM.AU BALMAIN DARLING HARBOUR TOP RYDE FOLLOW US 50% OFF PROMO EMPLOYMENT 77 Scott Street, Liverpool NSW 2170 Al Barakeh offers the best in charcoal chicken. Famous for their delicious traditional Lebanese sides such as baba ganoush, Hummus and tabouli and especially famous for their amazing home-made garlic sauce. They also happily cater for large groups and businesses. Phone (02) 9602 6204 www.zenobiarestaurant.com.au 102 Norton St, Leichhardt Ph: 9560 4131 • Cushion Room • Outside Area • Ottoman Area • Dining Area • BYO • Opening Hours • Dinner - Open 7 days 6pm - 12 midnight • Lunch - Sundays only 11am - 3pm 11 George St, North Strathfield Ph: 9746 8424 • Cushion Room • Outside Area • Dining Area • BYO Wine Only • Opening Hours • Dinner - Tuesday - Sunday 6pm - 12 midnight • Lunch - Tuesday - Sunday 11am - 3pm email@example.com 5/6 166-174 Military Rd Neutral Bay Ph: 02 9909 8276 Fax: 02 9909 8279 www.narturkish.com.au "A Taste of the Middle East" The only restaurant in the whole Sydney area to offer a taste of real authentic Ottoman cuisine without any implement of modern, fusion style kitchens. Ottoman cuisine is a fusion of Middle Eastern, Central Asian and Balkan cuisine. The owner's at Nar has created a truly unique and satisfying experience, blending original recipes with traditional values. With mouth watering mezes and fresh salads, succulent casseroles with fresh fruit, aromatic pilaffs dotted with pine nuts, and unforgettable vegetable dishes, the chef's at Nar will leave you with a full stomach and a lasting impression. The cultural experience alone should be impetus enough to choose this destination. AG4289435AA-300811 Shocking the casbah New twist . . . Embers' lamb dumplings with warm yoghurt and beurre noisette. Traditional food receives a modern makeover, writes Ellen Connolly. Visionary . . . Embers Mezze Bar chef Simon Zalloua. A new generation of chefs is putting a contemporary spin on Middle Eastern food, introducing diners to new and sophisticated dishes while maintaining the fresh, vibrant flavours of the region. Leading the charge is Darlinghurst's Embers Mezze Bar, a chic tapas-style restaurant where the head chef, Simon Zalloua, has reinterpreted many traditional Lebanese dishes. ''I wanted to break away from the stereotype of hummus and baba ghanoush and meat skewers and offer something a bit more exciting,'' he says. Zalloua has transformed the classic dish of fish baked in tahina sauce into a sashimi-style number by thinly slicing ocean trout and serving it with spiced tahina and a shaved fennel and almond salad. ''I'm trying to portray that Arabic food can be sexy,'' the former Rockpool chef says. ''There's no reason why not.'' Zalloua has taken a favourite childhood dish his mum used to make, kibbeh nayeh (raw lamb mince) with burghul, and put a decidedly different spin on it, using thinly sliced raw scallop with burghul, chilli and red radish. He serves it on top of smoky eggplant and raisins with baby parsley. ''When I talk to my mum about it she rolls her eyes at me but she is very supportive,'' says Zalloua, who grew up in an extended Lebanese family where Arabic feasts were common. ''Every dish always has two or three Arabic elements to it, whether it be pomegranate, dried rose petals or perhaps eggplant.'' At Alira, on Jones Bay Wharf at Pyrmont, the owner, Mikee Collins, is introducing the delights of focus on the middle east special report 16 Tuesday, August 30, 2011 smh.com.au
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