Watch garden to table & win an exclusive experience with other chefs!
Understand the importance of seasonality from Chef Maritz's garden to table concept. Get a taste for organic cooking!
In partnership with Emirates Bio Farm, the UAE's largest organic farm, UFS are running an exclusive competition for chefs.
Five winning chefs will be selected to take part in an exclusive event at the farm’s kitchen. All you have to do is watch the Academy series: From Garden to Table, and answer a question for the chance to win.
EBF is the largest private organic farm in the UAE, producing natural foods grown for flavour. Winners will be given a tour of the farm and be able to pick fresh produce; you’ll then get to show off your skills in the EBF kitchen, where you’ll be filmed as part of a UFS Academy series of training content focusing on the Future 50 Foods. Specialist chefs from UFS and EBF will also take part.
The event will take place in March 2020. Transport can be arranged from Dubai to take winners to the farm. Find the Terms & Conditions here.
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Introduction
Chef Maritz, at Longridge Wine Estate introduces a menu rich in seasonal produce from the restaurant’s organic garden. Learn to cook two South African inspired dishes – Grilled Octopus and a polenta and pistachio cake – while indulging in home-grown ingredients.
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The Concept
Chef Maritz shares the vision for the restaurant – a garden to table concept delivering organic cooking with a sustainable approach.
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Octopus – Part 1: Preparation
From chargrilling octopus, to making chutneys, cracker shards and salsas – launch into Part 1.
Learn top-tips on seasoning and grilling octopus, while preparing fresh and seasonally inspired accompaniments.
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Octopus – Part 2: Plating
Part 2 plates all the components together, beginning with a chutney base, topped with octopus, salsa and cracker shards with broad bean shoots to garnish.
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Vegan Polenta & Pistachio Cake – Part 1
This simple cake doesn’t skip on textures and flavours. Learn the wheat and dairy free base, using ingredients such as lemon zest, pistachio, olive oil and almonds.
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Vegan Polenta & Pistachio Cake – Part 2
Chef Maritz shares one of the key components for the desert – Guava fruit. Combining guava with cardamom, vanilla, cinnamon sticks and Chandon blanc creating a delicious syrup and puree. Combine with a coconut yoghurt and toasted coconut shards.
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Vegan Polenta & Pistachio Cake – Part 3
Assemble all the components together for the dish combining the sponge cake with toppings of syrup, coconut shards and a siphoned coconut yoghurt.
