Dubai-based restaurant CÉ LA VI’s Executive Chef Howard Ko has shared his recipe for a delicious Salmon Almondine with Glazed Greenbeans and Curry Lime Labneh.
1 fillet 8oz Salmon Fillet Skin On
Sunflower Oil (smallest amount)
1 bunch Coriander leaves
1 bunch Curry leaves
1 cup Sliced Almonds Toasted
Curry Lime Labneh
3 Shallots banana
8 cloves Garlic
Labneh (small tub)
Ceramic Pepper Grinder
Madra Curry Powder
1 tray Cress Sorrel
1 tray Cress coriander
1 tray Cress Red Mustard
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Hear the highlights from the week gone by on Dubai Eye 103.8. Listen again to the best interviews, advice and the top stories that has gripped our conversation this week.
A new survey from AON saying that firms aren't adjusting housing allowances to keep up with inflation - unless you're a new hire. We speak to Toby Simpson, CEO of Striver.app to find out if that's what they are seeing on the ground.
Andrew Brown, Regional Director in Europe, Middle East & Oceania at World Travel and Tourism Council (WTTC) shares how private and business travel currently fairing and how big of an issue is staffing at the moment.
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Dubai Airport is expected to have over 2.4 million passengers pass through DXB over the next month. But Paul Griffiths, CEO of Dubai Airports says we haven’t yet gone back to the pre-COVID level of footfall.
Georgia catches up with Clare Turnbull, Principal at RGS Guildford Dubai to find out how the school hires its teachers.