delicatesse abela vintage the return... a sprinkle of SALT sunshine CITRUS sensations fine food, travel and living

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1 abela delicatesse fie food, travel ad livig a sprikle of SALT sushie CITRUS sesatios vitage desserts the retur... Lear to be free The Austria Lakes The Magic of Mleiha

2 i this [summer] issue a quick word 5 a message from Souq Plaet The secrets of Mleiha 6 aciet tombs, adrealie sports... Summer recipes 9 try these easy recipes to lighte your diet Beetroot 13 a humble root vegetable packed with vitamis Retro puds 16 are vitage desserts makig a comeback A salt worth its salt 18 a essetial to life Salt-baked fish 21 a simple way to show-off i the kitche Salted caramel 23 delicious sweet ad salty kick What s ew i store our lie-up of ew products Culture, castles ad caves 34 visit the Austria lake district Lear to be free 44 freedivig basics Ispector chill gadget 50 what s ew i 2016 Desiged ad produced for Souq Plaet by Phishface Creative FZ LLC. To advertise please call: Writte material ad imagery cotaied i this magazie are copyrighted ad the sole property of Souq Plaet, Phishface Creative FZ LLC. or PHISHFOTOZ ad may ot be reproduced as a whole or i part without express writte permissio from the publisher. Souq Plaet

3 dear readers Welcome back to, delicatesse, our free i-store magazie to complemet your lifestyle, itroduce ew products, ad hopefully etertai. We are well ito the throes of summer ow ad hopefully you are lookig forward to a great holiday ad some relaxig time with family ad frieds. This moth we tour the Austria lake district, a spectacular cocetratio of ice caves, salt mies ad stuig mirror lakes. If you wat to iject a little bit of freshess ito your summer dishes, why ot cosider a puch of citrus? Beetroot is also o the meu - a versatile ad utriet-packed root vegetable you should t overlook. Do t forget to use your Smart Shopper Card for all your shoppig. Collect poits every time you shop ad redeem them for shoppig vouchers to sped i-store. It s simple: shop, ear poits, redeem shoppig rewards! Pick up your istat applicatio pack or ask oe of our staff for more iformatio. We would like to hear what you thik of delicatesse magazie, so please drop a to commets@abeladelicatesse.com ad let us kow. sicerely yours, The Editor 5

4 The historically importat site offers isight ito civilizatios from hudred thousads of years the uwritte history of mleiha Mleiha ca be foud quietly midig its ow busiess at the foot of the popular due drivig ethusiast s destiatio, Fossil Rock, just off the Sharjah-Kalba highway. It is oe of the most importat archeological sites i the UAE as it is the locatio of may ruis ad burial sites that date hikig activities - all operated with complete sesitivity to the surroudigs. Visitors ca embark o tours to seve mai tracks aroud the site icludig the Fossil Rock, Camel Rock tour ad the Valley of the Caves. Visitors have the opportuity to camp out ad udertake evirometally friedly off-road back to aciet times, some of which are more tha activities i 4x4 vehicles. Amog other activities there will thousads of years old. The developmet of this area aims also be guided walks o camel trails to see the paths aciet to highlight tourist ad historical attractios, itroduce the civilizatios took to cross the desert. regio s rich cultural legacy ad archaeological heritage ad attract visitors, particularly ature ad heritage lovers to the emirate of Sharjah. Ad after that, perhaps drop ito the Mleiha Bystro, a cotemporary eatery offerig a spectacular view to the rock formatios ad activities goig o outside. Floor to The first phase saw the opeig of the Mleiha Archaeological ceilig widows give the place a light ad airy feel, almost Cetre, desiged to allow visitors to gai a deeper like to you are already outside. Food ad coffee are top isight i a fu ad iteractive maer - ad is very well otch ad might eve be worth a relaxed drive out for a desiged. Archaeological fids are o show, all displayed ice Friday luch. i a iformative ad educatioal maer, with historical facts about the regio, ad iteractive screes playig documetaries about Mleiha s history. The secod phase will ivolve the costructio of Mleiha Natioal Desert Park over a area of 450 square kilometres. This will serve as a wildlife reserve that will see the release The project icludes a variety of atural terrai, such as of a rage of aimals such as the Oryx, Gazelles ad the moutais ad desert, ad there is also cosiderable diversity Moutai Deer, i collaboratio with the Sharjah Eviromet of rare plats i the regio. We are curretly coductig a host ad Protected Areas Authority (EPAA). It will also iclude of studies ad research with relevat bodies to fid ways to the settig up of the Night Campig Park, which will be icrease ad protect the plat diversity, which characterises fully equipped to cater to the eeds of campig lovers, i the area. The project is expected to attract thousads of additio to a motel for overight stays. Developmet work is visitors, particularly ature ad heritage lovers, to itroduce uderway to reovate old buildigs at the site to serve as a them to the regio s rich archaeological heritage, HE motel withi the project. Marwa bi Jassim Al Sarkal, CEO of Shurooq said. We ca t wait! Roll o the cooler temperatures ad watch out There are a umber of excitig sportig activities to be for our ext Mleiha istallmet where we go o a adrealie- 6 ejoyed here too, such as fat bikig, due buggyig ad fuelled adveture! 7

5 summer recipe corer Freshe up your summer with some light ad delicious citrusispired recipe ideas 9

6 recipe corer Scallops with Lemo Butter Lemo Chicke recipe corer 10 I seaso right ow! Ad all you eed are 5 igrediets ad a maximum of 10 miutes to produce the most decadet, buttery scallops you have ever tasted. Yep, it s just that easy ad simple! Scallops are a great choice for bumpig up the protei i a meal sice they are low fat (depedig how much butter you use!) ad low carb they are essetially little budles of protei! They also have a good amout of essetial mierals such as iro, zic, seleium, ad magesium. Igrediets: 1 tablespoo usalted butter, 450g scallops, salt ad freshly groud black pepper, to taste. For the lemo butter sauce, 2 tablespoos usalted butter, 2 cloves garlic, miced, Juice of 1 lemo, salt ad freshly groud black pepper, to taste, 2 tablespoos chopped fresh parsley leaves Method: Melt 1 tablespoo butter i a large skillet over medium high heat. Remove the small side muscle from the scallops, rise with cold water ad thoroughly pat dry. Seaso scallops with salt ad pepper, to taste. Workig i batches, add scallops to the skillet i a sigle layer ad cook, flippig oce, util golde brow ad traslucet i the cetre, about 1-2 miutes per side. Set aside ad keep warm. To make the lemo butter sauce, melt 2 tablespoos butter i the skillet. Add garlic ad cook, stirrig frequetly, util fragrat, about 1 miute. Stir i lemo juice; seaso with salt ad pepper, to taste. Serve scallops immediately with lemo butter sauce, garished with parsley, if desired. look for Look for scallops that are a uiform pearly-white colour with firm, slightly moist flesh. They should t be either completely dry or drippig with moisture. Most scallops are harvested by boats draggig chai ets across the ocea floor. Diver scallops are harvested by divers who jump ito the water ad collect them by had. Diver scallops are more ecological because the divers oly pick the bigger, more mature scallops, while leavig the youger oes, which allows the populatio to repleish; whereas draggig with chais is idiscrimiate ad sweeps up other shellfish besides just scallops. Whe it comes to summer, a heavy meat like beef ca be a little heavy to stomach o a hot day. Chicke o the other had is light, tasty ad goes well with lemo ad a touch of laveder. Pop it all i oe pot ad forget about it, ad you might just have the perfect o frills, full of flavour summer luch! Igrediets: 1360g chicke thighs or drumsticks, 2 tablespoos dried laveder, 4 tablespoos olive oil, 4 tablespoos hoey, 2 sprigs thyme, Fiely grated zest ad juice of 1 lemo, A geerous pich of salt Method: Mariate the chicke: Crush the laveder with a mortar ad pestle. I a large bowl, combie the crushed laveder with the oil, hoey, thyme, lemo zest, ad lemo juice. Mix well. Place the chicke i a large, deep cotaier. Pour the mariade over the chicke ad make sure all the pieces are well coated. Cover ad mariate for at least 1 hour (or up to 4 hours.) Preheat the ove to 200 degrees C. Put the chicke ad mariade i a large roastig pa ad sprikle with salt. Roast the chicke for 40 to 45 miutes, turig the pieces over halfway. To check if the chicke is doe, pierce the thickest part of a thigh or drumstick with a skewer; the juices will ru clear istead of pik or red whe doe. Trasfer the chicke to a large servig dish, pour the cookig juices over, ad serve. LOOK FOR Look at the best by date before you buy. If the date o the package is ot aywhere ear the date you are buyig it o, it is safe to eat. The date the product expires is somethig required by law, so you ca trust that. Observe the colour. If the chicke is pik i colour, it usually meas it is safe to eat. Ay meat that has a grey discolouratio is probably ot safe to eat ad you should avoid purchasig or eatig it. Smell it. If the chicke is fresh, it should t have ay kid of bad odour. The smell wo t be very strog. Rotte chicke has a distict smell, oce you recogise it, it wo t be easy to forget. Touch ad feel the chicke. If you touch it ad it feels sticky or slimy, do t buy it or eat it. If the chicke has liquid comig off of it that looks like mucus, you should throw it away. Chicke i geeral has a short shelf life. Refrigerated raw chicke is oly good for about 1-3 days. Always put i the fridge immediately after shoppig. 11

7 recipe corer Lemo Posset the humble beetroot Full of utritio, this lowly root vegetable should ot be overlooked whe lookig for a fully-loaded utriet packed versatile igrediet A posset used to be somethig you d take to cure a cold (the origial drik was actually prescribed as a remedy), but these days it s a simple dessert, i fact a rather old fashioed oe, makig a comeback. Igrediets: 2 lemos, 125g caster sugar, 425ml double cream, Pich of utmeg, Pich of giger, 1 tbsp flaked almods, toasted, 1 tbsp cadied peel Method: Fiely grate the zest of oe of the lemos, the juice 1½ you should have about 100ml juice, but juice the remaiig half if ecessary. Put the juice ad zest i a small pa with the sugar over a low heat ad brig to the boil, stirrig occasioally, util the sugar has dissolved. Keep warm. Pour the cream ito a small, heavy-bottomed pa with the spices ad heat getly util it comes to the boil. Pour ito the syrup, whiskig to combie, the pour through a sieve ito a jug. Divide betwee ramekis ad pass a blowtorch over the top if you re perickety about bubbles. Allow to cool, the chill for a couple of hours util set. Add the almods ad peel just before servig good paired with shortbread. LOOK FOR The juiciest lemos are always goig to be the oes that give a little whe you squeeze them. These softer citrus fruits will have less pith, ad therefore more juice, tha their less-pliat compaios. They re also much easier to juice ad use i cookig or bakig. Rollig the lemo across a hard surface i the your kitche a few times will also yield more juice if juicig is your itetio. Store lemos at room temperature, out of the sulight, for a week or more, uless they are orgaic lemos - the they should be used withi a couple of days or stored i your refrigerator crisper. A bowl of lemos will make your house smell sweet. Keep lemos away from moisture; wash ad dry them just before usig

8 BEetroot Beetroot juice has gaied popularity sice Paralympic gold medalist David Weir aouced that a shot of the juice was his secret to success. Just like may other moder-day vegetables, beetroot was first cultivated by the Romas, ad by the 19th cetury it held great commercial value whe it was discovered these root veggies could be coverted ito sugar. A boost for sports performace? Today, the leadig commercial producers are the USA, Russia, Frace, Polad ad Germay. May traditioal beetroot The theory behid how beetroot juice ehaces performace is a complex but iterestig oe. It s bee recipes are associated with cetral ad Easter Europe icludig the famous beetroot soup kow as borscht. With its kow for quite a while that itric oxide (NO) i the blood is ivolved i the way that muscles produce earthy charm ad great versatility, it has had a ubiquitous ifluece o tredy meus ad recipes. It has a delicious yet eergy. More NO i the blood durig exercise appears to reduce the amout of oxyge it takes to produce distictive flavour ad a utritioal value that has escalated it to the root you ca t beat! eergy, creatig a type of fuel efficiecy that could potetially improve exercise performace. Early studies looked at tryig to icrease the amout of NO i blood by supplemetig with the amio acid L-argiie, Whether you ove roast it, bled ito a classic soup or drik a shot to boost your athletic performace - beetroot is low i fat, full of vitamis ad mierals ad packed with powerful atioxidats - a health-food tita. Nutritioal highlights which is readily coverted to NO i the blood. However this failed to produce the desired effect because the coversio of L-argiie oly occurs i the presece of ample oxyge i the blood, which is ot the case durig exercise (because it s beig extracted to produce eergy i the muscles). More recetly, however, it was discovered that blood itrite (NO2-) could also be coverted to itric oxide, ad does so Beetroot is of exceptioal utritioal value; especially the grees leafy bits, which are rich i calcium, iro ad vitamis A ad C. The leaves ca be cooked up ad ejoyed i the same way as spiach. Beetroot is also a excellet source of folic acid ad a fatastic source of fibre, magaese ad potassium. durig periods where blood oxyge levels were low. So the idea was to fid a way to icrease the level of itrite i the blood. Nitrite levels i the blood ca be icreased with direct supplemetatio of itrite salts. But eve tiy amouts of these icrease the blood levels far too high, to a level that is toxic to humas (about as toxic as cyaide!). So scietists bega A history of health lookig at a idirect way to icrease itrite levels eough to produce more itric oxide, but withi a rage that was safe. Beetroots have bee used medicially for decades, primarily for disorders of the liver as they help to stimulate the liver s To do this they realised that supplemetig with itrate (NO3-) could achieve this, because itrate ca be coverted to detoxificatio processes. The plat pigmet - the bit that gives beetroot its rich, purple-crimso colour is betacyai - a itrite. Iterestigly, this coversio does t occur i your blood, but actually takes place i your mouth the bacteria that powerful aget, thought to suppress the developmet of some types of cacer. live i your mouth are capable of this coversio. Rich i fibre, beetroot exerts favourable effects o bowel fuctio, which may assist i prevetig costipatio ad help to Whe you igest itrate iitially, most of it is absorbed lower cholesterol levels as well. The fibre has bee show to icrease the level of atioxidat ezymes i the body, as well ito the blood, but the secreted back ito your as icrease the umber of white blood cells, which are resposible for detectig ad elimiatig abormal cells. Beets are mouth through the saliva glads. The bacteria the Of the aturally occurrig food sources of itrate, beetroot also oe of the richest sources of glutamie, a amio acid, essetial to the health ad maiteace of the itestial tract. covert this to tiy amouts of itrite, which is the is oe of the best ad most palatable i the quatities Other studies have looked at the effect of beetroot juice o blood pressure. A reductio i blood pressure is beeficial for the re-absorbed ito the blood, icreasig the blood itrite eeded to sigificatly icrease blood itrate (ad therefore avoidace of heart disease ad stroke. Studies state that itrate rich foods like beetroot may help i heart attack survival. sigificatly, but safely. itrite) levels. Hece the use of beetroot juice as a way of safely boostig blood itrite was bor. Selectio Good quality, fresh beetroots should have their grees itact, which should be fresh-lookig with o sigs of spoilage. The beetroot bulb should be firm, smooth, ad a vibrat red-purple, ot soft, wrikled or dull i colour. Fresh beets with the grees attached Brig o the beets ca be stored for three to four days i the fridge, but beets with the grees removed ca be stored i the fridge for two to four weeks. Raw beets do ot freeze well sice they ted to become soft o thawig. Freezig cooked beetroot is fie as it retais its flavour ad texture. About ml of beetroot juice provides the amout of itrate eeded for the average perso to icrease their blood itrite, which occurs about 2-3 hours after drikig it. However just goig out, buyig your ow beets ad puttig them i the food processor does t guaratee you ll get the beefit. The itrate cotet of vegetables (icludig beetroot) varies sigificatly accordig to the soil it s grow Though available year roud, beets are sweetest ad most teder durig their peak i, the time of year, the fertiliser used, ad how soo after seaso, from Jue to October. Beets are ejoyig a resurgece i popularity amog beig picked the beets are juiced. moder chefs. While heirloom varieties like white ad golde yellow beets make for pretty dishes, oly red beets have the cacer-fightig compoud betacyai. Therefore, to get a kow quatity of itrate, a few maufacturers (firstly i the UK ad ow i Australia) have sprug up, offerig bottled beetroot juice with a kow 14 itrate cotet. 15

9 the simple pleasures could retro puds be makig a comeback... Retro food is like retro fashio. It s oly a matter of time before what was oce out becomes i (ad i the case of food, delicious) agai. Depedig o which decade you grew up i, oe or more of these vitage foods might taste like home. Now you have a excuse to time-warp your ext dier party your favourite outdated classic food might just be cool agai. Baked Alaska This old fashioed fave is made by placig ice cream i a pie dish lied with slices of spoge cake ad topped with merigue. It is the placed i a extremely hot ove log eough to firm the merigue - a effective isulator, the short cookig time prevetig heat meltig the ice cream. The most commo claim about the ame Baked Alaska is that it was coied at Delmoico s Restaurat by their chefde-cuisie Charles Rahofer i 1876 to hoour the recetly acquired America territory of Alaska. However, o period accout exists of this. I fact, Rahofer himself referred to the dish as Alaska Florida i 1894, apparetly referrig to the cotrast betwee extremes of heat ad cold. It is ejoyig somewhat of a revival ad ca be see o may a tredy restaurat dessert meu. Crumble A crumble, also kow as a brow betty, is a dish of British origi that ca be made i a sweet or savoury versio, depedig o igrediets used, although the sweet versio is much more commo. A sweet variety usually cotais stewed fruit topped with a crumbly mixture of fat (usually butter), flour ad sugar. They became popular i Britai durig World War II, whe the crumble toppig was a ecoomical alterative to pies due to shortages of pastry igrediets as the result of ratioig. I m ot sure this has ever goe out of fashio i my kitche, but it seems the good old crumble is makig its way back oto the meu. Albeit with some tredy or uusual filligs but back evertheless. Rice Puddig Usually the stuff of childhood ightmares, rice puddig has made a remarkable comeback. Figures from supermarket chai Waitrose show the ready-to-eat dish is flyig off shelves ad searches for recipes ad igrediets have rocketed 400% year-o-year. Perhaps it s because they have goe for radical reivetio. Chocolate rice puddig with a orage star aise jelly perhaps? White chocolate ad orage sorbet? A must-try though is a goat s milk rice puddig with ice cream, oat ad milk crumb, ad hoeycomb. Sudae Yes, it s back, but it has defiitely goe upmarket. Add i a all grow-up salted caramel ad you have a delicious yet simple twist. Try layers of clotted cream, clotted cream ice cream, chopped dates ad hazelut pralie before pourig o toffee sauce for a perfect sudae. Amog the may stories about the ivetio of the sudae, a frequet theme is that the ice cream sudae was a variatio of the popular ice cream soda. Accordig to documetatio, the drikig of soda was outlawed o Sudays i Illiois. Other origi stories for the sudae focus o the ovelty or ivetiveess of the treat or the ame of the origiator, ad make o metio of legal pressures. The sudae soo became the weeked semi-official soda foutai cofectio i the begiig of 1900s ad quickly gaied popularity

10 For ceturies, salt has had a permaet place i the life of huma beigs. Salt was cosidered sacred, a gift from the Gods; it was used to cofirm oaths ad sacrifices. Salt was also a importat ecoomic good. Oe of the most glorious early Europea civilisatios, the Hallstatt culture, was based o salt: salt routes wet over the Alps, to the South towards Italy, East to the Balka Peisula ad North util the Baltic Sea. Wherever there was salt, trade ad commerce flourished, river avigatio icreased, cities became wealthy ad powerful, ad great fortues were amassed. I the Middle Ages, salt was the primary merchadise. All salt o Earth origially came from the sea. How the sea became salie, however, is a questio to which sciece has may hypothetical aswers. Still, it is geerally agreed that for as log as there were oceas o Earth, they have bee salie. I places where salt deposits reach the surface, brie pools sometimes occur - these such pools have bee used by huters as far back as the late Stoe Age. A woode mier s slides pluges you ito the depths of the mie Hallstatt is the world s oldest salt mie. Here, salt miig bega as early as i the 12th cetury B.C. Parallel grooves were scored ito the Haselgebirge ad the halite i betwee was broke off. The chuks were carried to the surface i bags made of oxhide. I the Hallstatt period, a mier would advace about oe metre per moth i the Haselgebirge rock. I oe year, a ma could mie approx. 2,000kg with a commo salt cotet of 40-70%. This correspods to the aual cosumptio of about oe thousad families. The rock salt, which to a large extet marked the history of the first pre- Christia cetury i Austria, was outclassed by the cheap sea salt durig the Roma empire, ad Alpie salt miig was almost completely disrupted. I Reichehall, uder Roma ifluece, salt extractio was possible without ay actual miig. Salt could be foud at Bad Hall i the Sulzbach valley, i Hall bei Admot or i Halltal bei Mariazell. All of these ames cotai the word Hall, the Celtic ame for salt. Salt through the ages light show across the salie lake a salt defiitely worth its salt The salt brie is extracted from the moutai, ad the salt is produced i the salt works. Util recetly, the salt works i Austria were called Sudhaus. The word is derived from the old Austria term siede - to boil the salt - ad describes the procedure of evaporatio. The purpose is to separate the table salt from the brie. The saturated brie is lead ito the pa, which is a ope cotaier with the largest possible surface. The the pa is heated util the water has evaporated ad oly salt remais. Productio today might be very differet usig state of the art highly egieered pumps ad equipmet, but this salt is the result of millios of years. A shift i the earth s crust, the formig of moutais, the etombmet of salie water ever to see the light of day agai. Quietly ad sedately creatig a igrediet so simple yet essetial to life

11 salt baked fish moist ad packed with flavour This method is commo i Sicily ad produces a super moist, perfectly seasoed fish ad if you love fish, this is a techique you should try. Not oly is it remarkably simple, it is almost foolproof, resultig i a perfectly cooked meal with very little effort. SIMPLY SALTED Igrediets: Lemo slices, flat leaf parsley, 1 sea bass or other whole fish, about 680g, cleaed ad scaled, 4 cups sea salt, 3 egg whites, Extra virgi olive oil, Lemo wedges Spice up your meal Method: Preheat the ove to 190 C. Tuck lemo slices ad parsley sprigs iside fish. Combie salt, egg whites, ad 1 / 4 cup water, mix util a cosistecy of damp sad. Lie a bakig sheet parchmet. Usig half the salt mix, form a bed. Place fish o top, ad pack remaiig salt over. Bake fish to a iteral temperature of 60 C, about 25mis. Remove from ove ad let stad for 10 mis. Crack ad remove the hard, pale brow crust of salt with a woode spoo. Remove the ski ad fillet the fish. Serve with your best olive oil ad lemo wedges. Do you love food? The spice it up with salt. It will make your meals eve more ejoyable. But do t just add ay salt to your food: go for the highest quality. Choose worldwide well-kow NEZO salt. No kitche is complete without salt. It simply makes your food taste sea salt. NEZO has a salt for every meal. Our table salt bleds easily with cooked seafood. Ad did you kow addig a pich of salt makes every dessert taste amazig? tasteful recipes the please check out NEZO Extra Fie Table Salt (with iodie) NEZO Fie Table Salt (with iodie) NEZO Coarse Sea Salt NEZO Fie Sea Salt NEZO Salt & Pepper mix NEZO Low Sodium Salt (with iodie) If you've bee advised to cut dow o your salt itake, NEZO Low Sodium Salt with 70% less sodium is the perfect choice. 21

12 salted caramel NEW YORK CHOC CHUNK COOKIES a sweet hit with a salty fiish It s sweet, sticky, buttery, salty ad sugary all at the same time. Not sure why sweet ad salty go together but they just do. Try pourig this oto ice cream, or over fruit, cake... aythig you like really! It s deeeelish! Pour it, dip it, spoo it... devour it Igrediets: 1 cup (200g) graulated sugar, 6 Tbps (90g) salted butter, cut up ito 6 pieces, 1 / 2 cup (120ml) heavy cream, 1 tsp salt Method: Heat sugar i a saucepa over medium heat, stirrig costatly with a woode spoo. Sugar will form clumps ad melt ito a thick brow, amber-coloured liquid. Do ot bur. Oce sugar is completely melted, immediately add butter. Take care as the caramel will bubble rapidly whe butter is added. Stir butter ito caramel util completely melted, about 2-3 mis. Very slowly, drizzle i 1 / 2 cup of heavy cream while stirrig. Sice the heavy cream is colder tha the caramel, the mixture will rapidly bubble ad/or splatter whe added. Allow the mixture to boil for 1 mi. It will rise i the pa as it boils. Remove from heat ad stir i 1 teaspoo of salt. Allow to cool dow before usig. Make ahead i maso jars ad you could eve make a batch to give away as gifts. FRESHLY BAKED 23

13 GRILL NIGHT ew Every Wedesday Night 6-9 pm Lavada Bakery Cafe i Souq Plaet Etihad Plaza Khalifa City A Abu Dhabi products i-store... take a look at some ew ad excitig additios to our rage /lavadabakerycafe 25

14 Nezo Salt From table top use, up to buckets for restaurats ad from plai salt, up to beautiful premium crystal salt. What s life without it? House foods orgaic tofu Tofu is as old as the Romas, The Great Wall ad the first Peruvia clay pots! It was first see i Chia ad the most widely accepted theory maitais that it was developed by Liu A, a Ha Dyasty price who lived i Norther Chia from 179 BC to 122 BC. Sice the, we have switched productio from Chiese royalty to moder machiery, but we thik it tastes better this way! All of these Tofu products are made from U.S. grow No-GMO soybeas with the highest quality. Deliverig smiles ad happiess to geeratios of health-coscious families is our umber oe priority. Golde Irish Orgaic Eggs It s bee 40 years of collectig eggs ad takig care of hes ad they still love it! For over two geeratios, the McGuiess ad Eivers families have bee deliverig crackig good eggs throughout Irelad. Paddy McGuiess bega his egg delivery busiess o his bicycle with his basket piled high with delicious eggs. Berard Eivers started busiess with just 150 free rage hes back i A hard workig ad dedicated team esure hes have the healthiest grub, rich i Omega 3 ad cor ad are give the positive respect ad treatmet they deserve. They love their hes ad the delicious, utritious eggs they lay ad you will too! Gree Giat Cor ad Broccoli The Gree Giat team works hard to make it easy for you to be good to yourself. Have you ever wodered what goes ito gettig sweet cor from the fields ito your freezer? At Gree Giat, they take pride i the process that allows you to have field-fresh vegetables o your table throughout the year. Their farmig experts use decades of experiece ad research to esure they harvest the best vegetables at the best time, lock i their goodess, ad get them to you as quickly as possible. The sweet cor is 100% U.S.-grow. Most of it is packed out of Miesota, with the remaider beig packed out of the Pacific Northwest. Havig developed their ow sweet cor hybrid seed it is uique to them, ad they believe it grows ito the best sweet cor for you. Hodgso Mill Glute Free Pasta Hodgso Mill has priciples that support ad hold us up. We call these our pillars. They believe i makig life better. That starts with makig utritious foods of the highest quality, because life s better whe you take care of yourself ad your health. Grais are of the highest grade, produced domestically wherever available, ad purchased i the USA. That s beig a good citize. They use oly stoegroud millig to esure, ulike other mills, that products cotai the etire utritioal beefit of the grai. That s beig a good Miller. The they make sure that products taste great, so you ad your family ca ejoy the fruits of ature s labours. That s beig a good chef. Ad fially, they try to make life better i our commuity ad our world, startig with a real commitmet to solar ad wid power at our mill ad a award-wiig recyclig program. That s beig a good eighbour. Whe you live a great life, you ca take o life with a positive, healthy, optimistic attitude ad get it doe, whatever it is. Ad because they are proud of their products, ad wat to share them to help the people who buy ad deped o them, we ivite you to Have a Grai Day! 26 27

15 Gree valley orgaics - lactose free This lactose-free, orgaic milk jourey begis with a bit of a surprise - it actually all starts with goats. Why goats? We re glad you asked. At the heart of Gree Valley Orgaics lactose-free dairy products is the reowed goat dairy ad creamery that started a movemet towards clea dairy made with wholesome ad delicate goat milk Redwood Hill Farm & Creamery. Located i beautiful Sooma Couty i Norther Califoria, Redwood Hill Farm & Creamery was fouded by Jeifer Bice i 1978 ad is kow for its delicious goat milk yoghurt, kefir ad artisa cheeses. Jeifer s farm is populated by 300 goats, all idividually amed, who trot right over to her whe she calls. A master cheesemaker ad expert goat breeder, she has bee makig award-wiig goat milk dairy ad cheeses for decades ad rus our creamery to this day. Pam Cocout Oil SPray With superior o-stick performace, PAM Cocout Oil is a o-fuss alterative to traditioal cocout oil for fat-free cookig. Great for glutefree cookig, it helps you pull off everythig from sweet to savoury dishes, ad wo t chage the taste of your food. Rejuveative Foods Kim-CHi ad Sauerkraut Most sauerkrauts are pasteurized, effectively destroyig the live ezymes preset i aturally fermeted foods. This orgaic Salt-free Cabbage ad Dill Sauerkraut is completely raw, aturally fermeted ad cotais o salt. We create this raw sauerkraut by gridig fresh, raw cabbage ad culturig it i stailess steel cotaiers for five to seve days. No salt, water or viegar is added. We add lemo ad dill to our raw sauerkraut to give it a bit of zig ad boost its utritioal beefits. Use our salt-free orgaic sauerkraut i the same way you would use ay other sauerkraut. All of our raw kim-chi is 100% orgaic, completely raw ad aturally low i fat. Kim-chi has bee lauded by may as beig oe of the world s healthiest foods for its probiotic qualities ad cacer-fightig beefits. It is easy to make raw kim-chi a regular part of your diet by addig it to salads, pizza, eggs, fish, meat, potatoes, cooked vegetables, omelettes, tortillas or sadwiches. Crystal Farm CRACKER Cuts Lake Mills, Wiscosi is estled i the heart of America s Dairylad. Here, at the home of Crystal Farms, cheese is more tha a favourite food. It s a way of life. Startig with oly the fiest igrediets to carefully ispectig the fiished product, products are cosistetly satisfyig. These little slabs of Pepper Jack are cracker sized ad ready to sack o. Rumiao Orgaic Cheese A selectio of orgaic cheeses that are the world s first o-gmo verified cheeses. Made from carefully selected orgaic igrediets at their facilities i Norther Califoria, these cheeses are fresh ad flavourful! Litehouse DipS The most popular of flavours, Dilly of a Dip is a bled of sour cream, real dill ad spices. Excellet as a veggie or chip dip, it is also a great additio to grilled salmo! Garde Rach is a zesty dip is the perfect bled of garde vegetables ad creamy rach. Add some excitemet to your chips ad veggies with this family favourite! Opadipity DipS Live up your ext salmo or chicke wrap with the crisp ad fresh flavours i our Opadipity Cucumber Dill Dip. Cracker Barrel Cheese Cracker Barrel cheese was fouded more tha sixty years ago. Over the years, may styles have come ad goe (ad come back agai), but they have stuck to what they kow ad love: makig deliciously differet cheddar. Named for the icoic fixture foud i coutry stores where folks gathered to chat, Cracker Barrel cheddar cheese was itroduced i 1954 by Kraft. It was a brad bor from a love for quality cheese ad a passio for the cheddar makig heritage ad values that still defie ad guide Cracker Barrel today

16 Hut s Sauces Thick, rich ad full of flavour, Hut s Ketchup ad BBQ sauces are a atural for your table. Aloe Vera Kig Made with orgaic Aloe Vera, orgaic cae sugar, ad hoey. Cotais the highest amout of Aloe Vera i the idustry. Iteratioally awarded for the taste ad the quality. Made from all atural igrediets - what s ot to like? Celebes Orgaic Cocout water A thirst-quechig yet refreshig drik that ca be utilized as juice base for beverage, bleded with the other fruit flavours. It is a commo refreshmet that is delectable, ad brimmig with the salts, sugars ad the vitamis eeded by everyoe of all age groups. Act II Butter Popcor Here s to the perfect balace of butter, salt ad flavour! Ad could be simpler. Just pop the packet ito the microwave ad hey presto - istat popcor to go with your ext movie. Field Day orgaic These cookies were bor ready for your tallest glass of milk! Made by a secod geeratio family-owed bakery, these rich cream cookies are made with just the good stuff like pure vailla extract. With o high fructose cor syrup, artificial colours or flavours, they are a sweet sack you ca feel good about for you ad your family. For the optimal experiece follow our istructios: Step 1. Twist Apart Step 2. Readyset-duk! Happy Mokey Fruit Splashie It all bega i 2009 whe two frieds with over 40 years experiece of ruig UK food compaies betwee them decided that they d really like to quit their day jobs ad go do somethig less borig istead. That somethig was Happy Mokey ad from the begiig their aim was to produce smoothies for childre with 100% fruit that cout as 1 of your 5 a day while also beefittig the eviromet. Each carto cotais oe full portio of fruit ad is a ideal size for a luchbox. That last bit may ot have ay health beefits, but it s hady for parets to kow whe agoisig over what to put i their kids luchbox each day. Little duck Orgaics Little Duck Orgaics bega with a simple goal: to give their ow kids a clea, healthy alterative to typical sack food. They started with some classics, fruits ad veggies, ad well, the search eded pretty quickly. They foud that freeze-dryig 100% orgaic super-foods like baaas, goji ad pomegraate created a fu sack that was really healthy. As it turs out, freeze-dryig locks i all of the vitamis ad utriets i fruits ad veggies. Missio accomplished! Yum Earth Fruit Sacks The idea of YumEarth Orgaics fruit sacks comes from you! So may families cotacted the compay ad asked them to make VEGAN fruit sacks. You asked for o-sticky, fruity ad flavourful, vega, ad glute free. Our first four flavours are Baaa, Cherry, Peach, ad Strawberry. Shaped like their real-life fruit frieds, we hope you ad your families will have as much fu devourig these as we do! Made with real fruit extracts ad o glute, dairy, uts, soy, or sythetic colours. Good for us. Good for Mother Earth

17 culture words ad pictures Louise Adamso castles & caves Few places ca rival Cumbria s Lake District for magificet lakeside vistas ad jawdroppig views, but Austria s Salzkammergut might just do that

18 From Viea to Salzburg ad everywhere i betwee, Austria as a atio, is syoymous with music, the history, the love of it ad the creatio of it. Mozart was bor here, the Soud of Music was filmed here ad theatres are abuzz with classical cocerto s - but after you ve tired of that, after you ca t possibly stomach aother Mozart Ball or liste to aother soata, hire a car ad drive to a area kow as Salzkammergut. A great day trip from Salzburg, but you might wat to liger a little while loger oce you set eyes o the shimmerig lakes, 76 i total, surrouded by some of the most pristie coutryside i existece. The medieval Kreuzestei Castle just a short drive from Viea The area stretches from the City of Salzburg eastwards alog the Austria Alpie Forelad ad the Norther Limestoe Alps to the peaks of the Dachstei Moutais, spaig the federal states of Upper Austria, Salzburg, ad Styria. The ame Salzkammergut literally meas Estate of the Salt Chamber ad derives from the Imperial Salt Chamber, the authority charged with ruig the precious salt mies of the Habsburg Moarchy. You could start with Fuschlsee, the first lake o your way out of Salzburg, aroud which the opeig scees of The Soud of Music were shot. You could eve stretch your legs to iclude a very easy ad picturesque hike aroud the lake, which takes aroud four hours. O your way dow to Fuschl from Salzburg, you ca also stop at Leopoldskro Palace portrayed as the Vo Trapp villa i the timeless movie or the Hellbru Palace where the famous I am 16 goig o 17 gazebo is located. The village of Strobl o the baks of Lake Wolfgagsee is aother popular spot, from where boat cruises coverig the villages of St Gilge ad St Wolfgag begi. This regio is also great for hikig, bikig ad witer-skiig o the slopes of Mout Zwolferhor. If you facy a break from the car, the Schafbergbah railway, a 19th-cetury steam egie trai starts from Wolfgag ad passes through Gilge before chuggig up Mout Schafberg while offerig breathtakig views all aroud. Set your course ext to Moo Lake, or Modsee, a quait village with the strikig yellow church where Captai Vo Trapp married Maria (i the film), you ca wader aroud the Marktplatz (market square), liger over coffee ad a pastry at oe of the umerous cafés to people watch ad allow the world to drift by. Most of it dressed up i the traditioal lederhose ad dirdl, Austria s atioal dress. But this is ot for the beefit of tourists or the occasio of a village fete. This is really how may people choose to dress o a daily basis, just goig about their busiess. As you wader through the markets i these small villages you will fid most stalls sellig oly these costumes - I feel like I am o Hollywood set i the remake of The Soud of Music

19 The pretty village of Hallstatt o the lake Hallstatt is oe of the most beautiful ad photographed villages i Austria 36 At trip to Austria s magificet lake district would ot be complete without a trip to the Salt Mies i Hallstatt where miig bega 4000 years ago. It is the perfect excursio for a raiy day, which ideed it was o my visit. As you wed your way sedately aroud the traquil shores of the lake, pristie moutaiside flyig up vertically beside you, swathes of forest blaketig them i a millio shades of gree, you arrive i a tiy village steeped i heritage. Hallstatt is oe of the most beautiful ad photographed villages i Austria. Built o a small plateau that pushes out ito lake Hallstatt - I urge you to soak it up. Sit by the lake ad gaze out across the water, be calmed by the getly lappig crystal clear water at your feet. Tatalisigly appealig util you realise this is moutai water ad likely to freeze your toes off i a matter of secods. It s overwhelmigly breathtakig, soo to be elevated, quite literally to aother level as the three miute ride i a fuicular railway brigs you to the top ad the path that will lead you to the world s oldest salt mie ad oe of the most spectacular views you will ever ecouter. Oce you have paid your etrace fee ad after you have doed your obligatory jumpsuit, a traditioally dressed tour guide will take you salt miig through the ages. Ito the mouth of the mie you go. Lied up like school childre oe behid the other you are advised ot to stray from the well trodde dirt path as the occasioal bulb brigs the salt crystalled walls to life with a sparkle. Thakfully the arrow tube opes up soo eough, before I get the chace to lick the walls to see how salty they really are. Before log we are learig all about how the salt was formed i these moutais ad how it was discovered, with the aid of our tour guide ad some mediocre scree graphics, soo after to be peerig dow a polished woode slide ad told that i groups of two we would soo be barrellig dow it at great speed. There are two of these slides i the mie, the secod oe loger tha the first. Much loger. With ay cofidece gaied o the shorter oe swiftly evaporatig as you gai speed, acceleratig to the poit where you thik stoppig will prove impossible without the assistace of the back wall ad a solid thud agaist it. Thakfully the screamig I heard from the top of my lugs must have doe somethig to slow the mometum ad we laded safely at the bottom without the eed for a ambulace. Brilliat fu. Exploited i late medieval times (after AD 1311), the mie has 37

20 sice revealed material left behid by prehistoric miers, icludig bodies of possible accidet victims. After the discovery of the adjacet cemetery, it became clear that there probably was a coectio betwee the prehistoric miig activities ad the graveyard, which maily cotaied the bodies of middle-aged me. A particular feature of the tour is the Ma i Salt. I 1734 a corpse was discovered perfectly preserved, with his tools. More recet ivestigatios i the salt mie have revealed umerous wellpreserved items of the Broze ad Iro Age due to the properties of the salt eviromet. These icluded thousads of piewood chips (for lightig the mie galleries); pieces of woolle textiles; fur ad leather caps; leather shoes; ad leather carryig baskets (to trasport the salt). Other items iclude ropes ad cords made of grass ad bast (to pull up larger plates of salt); woode hadles for metal picks; woode shovels; ad leftovers of food. These varied items provide isight ito the methods used i miig, wood ad leather processig, ad rope productio. Recet research carried out by Has Reschreiter of the Natural History Museum i Viea has led to the discovery of a large woode staircase, clearly demostratig the skills of Broze Age carpeters. This is the oldest kow staircase i Europe, datig back to the 13th milleium BC. It cosists of spruce ad fir truks, each 20 cm thick, coected by flat ad triagular pieces of wood comprisig the steps. The steps are 1m wide ad carefully fit ito slits carved ito the truks. Dedrochroological aalysis shows that all the wood i the staircase was cut withi the same year. The revealig of this magificet recostructed staircase behid a gigatic glass wall complete with a CGI aimatio of characters usig it as it would have bee whe it was built sigalled the ed of our tour. A few miutes later ad our group was herded oto a small trai pullig woode bech carriages to sit astride. Warigs to keep our belogigs close ad hads literally i our pockets if we did t wat to lose them was advice well heeded. As we set off the icy blast hit our faces ad we were shuttled warp-speed o a rudimetary track through a bod-like cave tuel just large eough to avoid decapitatio if you sat stock still. Spat out ito the light blikig agaist the daylight glare ad ito the drizzle, yes, it s a great place to sped a couple of hours o a raiy day. The drive was beautiful, culmiatig i a arrow widig almost vertical few kilometres before we were forced to park the car, buy a etrace ticket ad set off o foot, agai up a widig path, through a chilly tuel ad to the cable car. After that, it was aother hike up a path, this time oe that had bee cut ito the moutaiside with a stuig view of the tiy villages below. Fially at the mouth of the cave, we were give lamps ad lied up ext to the door, uaware of the icredible Arctic blast that was about to attack us. It literally is like a Force 10 gale comig out of your freezer door! The World of Ice Giats is a dyamic cave, meaig that the corridors ad the crevices coect lower lyig etraces to higher opeigs, hece makig it possible for draughts of air to circulate similar to the effect i a chimey. Durig sprig, melt water seeps through the cracks i the rock ad whe it reaches the still cold ad froze lower areas of the caves it freezes ad turs slowly ito the woderful ice formatios visible iside the caves. Ad be wared, the physical exertio does ot ed here - approximately 134 altitude meters have to be traversed via woode steps durig a tour of the ice cave. This roughly correspods to hikig up the stairway of a large high-rise. officially discovered. A year later he published a detailed report of his exploratio i a Alpie associatio ewsletter. Noetheless, the cave was soo forgotte agai. Alexader vo Mörk, fouder of the Salzburg Cave Explorers, realized the sigificace of Posselt s documetatio. He cotiued the latter s research i 1913, joied by other pioeers i cave exploratio, like Agermayer ad Riehl. For about 35 years, the cave could oly be accessed o foot. Startig i 1953, a iitially upaved, sigle-lae road provided vehicle access uder rather adveturous coditios; this was followed by a aerial cable car i 1955 that could traverse the steepest part of the footpath (from 1084 m to 1586 m) i just a few miutes. The tour begis at the etrace to the cave, ad cotiues iwards to Posselt Hall, a large room with a stalagmite called Posselt Tower i the cetre. Past the Posselt Tower, oe ecouters a ashe cross o the wall of the cave, markig the farthest poit of exploratio of Ato Posselt. From there oe ca see the Great Ice Embakmet, a massive formatio that rises to a height of 25 metres ad represets the area of greatest ice growth. Next is Hymi s Castle, amed after a giat i Norse mythology. Here stalactites create a formatio called Frigga s Veil, or the Ice Orga. 38 O our way back to Salzburg, we took i the Eisriesewelt (Germa for World of the Ice Giats ) - a atural limestoe ad ice cave located i Werfe, just 40 km south of the city. The cave is iside the Hochkogel moutai i the Teegebirge sectio of the Alps ad is the largest ice cave i the world, extedig more tha 42 km ad visited by about 200,000 tourists every year. Partly due to its isolated locatio i the high moutais ad the lack of iterest i cave exploratio back the, this cave was completely ukow util the ed of the 19th cetury. It was ot util the ature explorer Ato vo Posselt- Czorich from Salzburg peetrated about 200 meters ito this dark cave by himself i 1879 that the Eisriesewelt was Next o the tour is the Alexader vo Mörk Cathedral, oe of the largest rooms i the cave ad the fial restig place of vo Mörk s ashes. The fial stop o the tour is the Ice Palace, a kilometre ito the cave ad 400 metres udergroud. From here, visitors must tur aroud ad walk back through the 39

21 Austria food is simple yet hearty, uusual yet refreshig Fresh pretzels sweet ad savoury ca be foud o market stalls - Slow cooked beef stew with shredded pacake Potato is a staple of the Bavaria diet - fresh Kaiserschmarr from the market stalls 40 41

22 Baroque porticoes housig chapels eclosed by elegat wrought-iro feces, St. Peter s Cemetery The distictive shop sigs i Salzburg s old tow caves to reach the etrace. The roud-trip tour through the cave takes aroud oe hour ad 15 miutes. Back i picture postcard Salzburg a few highlights must ot go by the wayside. Sheltered by the Möchsberg ad completely eclosed by elegat wrought-iro feces, St. Peter s Cemetery ad Catacombs are worthy of a stroll through. Here, you will fid Baroque porticoes housig chapels of Salzburg s wealthy families. May of the aristocratic families of Salzburg lie buried here, alog with may other otable figures. The graves are lovigly teded by Salzburg families, decorated with cadles, fir braches, ad flowers. The place is worthy of a award at the Chelsea Flower Show ad shows the utmost respect for the dearly departed. Foodies will face edless choices i Salzburg - home to the highest cocetratio of gourmet restaurats i Austria - it is also a tredsetter whe it comes to orgaic food: early 38 % of the agricultural eterprises are orgaic farmers. Favourite places to grab a bite are the delicatesses i Salzburg s Old City, the stads at the Gree Market or oe of the weekly farmers markets o Mirabell or Papageo Squares. Regioal food is a bled of Bavaria ad Austria traditios ad is usually diverse ad colourful: the sweetess of Bohemia, the spices of Hugary, the seasoig of the Mediterraea. Shady brewery gardes, traditioal coffeehouses, posh gourmet restaurats, tredy bars ad cosy is ivite epicures to wie ad die i Salzburg. There s o such thig as a ordiary coffee here. There s the Melage (a mix of frothed milk ad steamed coffee), Grosser Brauer (a large cup of steamed black coffee), Verlägerter (a larger but weaker versio of the Grosser Brauer, typically served with milk) or Eispäer (strog, black coffee served i a high glass with a dash of whipped cream). Ad be sure to try oe of the delicious pastries: a piece of apple strudel, Esterhazy cake or Mozart gateau. The Mozartkugel is a popular Salzburg souveir: the distictive combiatio of marzipa ad chocolate that just melts i your mouth. Typical Salzkammergut culiary specialities iclude dishes such as Kaiserschmarr (cut-up ad sugared pacake with raisis), Krapfe (similar to doughuts) or Lebkuche (gigerbread)

23 learig to be free Forget the scuba tak, just take a deep breath ad ejoy traquillity... Imagie. Swimmig i the depths of the ocea. No scuba tak or special equipmet. Just you, your fis, mask ad a deep breath... you are floatig, smooth, quiet, at peace. At oe with ature ad creatig o disturbace to the delicate balace of marie life. If you have ever dared to dream of such a thig, the you must try the sport of freedivig. Ad I do t mea plummetig to world record depths. Just thik of it as a extesio to sorkellig where istead of always beig o the surface you ca dive deeper, see more, swim with the fish. As humas, we share special divig adaptatios with marie mammals. The most dramatic is the mammalia divig reflex. Just by immersig your face i cold water causes a reflexive slowig of your heart rate. This, as well as other oxyge-sparig adaptatios, helps to prolog your dives. Your splee releases extra blood cells ad blood vessels i your ski ad large muscles costrict, reservig blood for more vital orgas, amely your heart ad brai. It turs out we ca hoe those atural skills ad with just a few weeks practice, you ca develop your ow latet freedivig abilities. As little as a 45 secs dive to 10m places you well withi all of the actio. face dow. Breathe slowly ad a little deeper to compesate for the useless dead-space air i your sorkel. Dip your head, let a small amout of water eter your sorkel ad, still breathig, slowly take i eough air to exhale rapidly blastig the water from the sorkel tube. Take a deep breath, completely submerge your head ad let the sorkel fill. Still lookig dow, raise your head level with the surface ad clear the sorkel. Next up: the most importat exercise i freedivig: the relaxed fetal positio. It s the state of mid you eed to recall ad maitai throughout your freedivig experieces. Breathig o the surface, simply float o your stomach, curl up ito the fetal positio ad totally relax. Some divers come close to sleep. Fi strokes are: the flutter, frog ad dolphi. You ll use the flutter kick most of the time. Use the frog kick, the slower of the three, to relieve cramped ad tired flutter-kick muscles. The dolphi is great for short bursts of speed. Freedivers deped o special Europea-made, log, flexible fis with lots of memory i their resiliet blades. Make sure you use short kicks ad ot deep leg kicks that bed the blade more tha 30 degrees. Excessive bedig makes water spill off the side ad wastes eergy. A average ad relatively fit perso ca ejoy learig to freedive Oce you ve leared the slightly more complex surface dive, because the sport is more about your metal state, acquired you re free to cocetrate o the fier parts of freedivig: breath techique ad correct weightig tha stregth. The key is ot to cotrol, ad streamlied swimmig. I oe fluid motio, you take a fight the water - you eed to lear to be at oe with it ad be deep breath, bed at the waist, raise a leg, clear your ears ad slip cofidet i your abilities. vertically below the surface. Like the perfect 10 i sprigboard Learig to freedive meas fidig a qualified, competet ad patiet istructor to guide you through basic gear selectio ad a step by step process to build your cofidece. Make sure you divig, oly the smallest ripple should evidece your descet. Practice so that the etry results i a perfectly vertical descet leadig with figer tips. choose a comfortable mask ad become familiar with mouth- To equalize pressure o your ears, simply use your figers to seal breathig through the sorkel. Oce this is secod ature to you, the bottom of the ose pocket agaist your ostril opeigs ad eter waist deep ito the pool, dip your head uderwater ad blow. Remember - Clear early ad ofte - do t wait for pressure cotiue breathig. Freedivers utilise two positios, horizotal ad pai ad do t cotiue the dive util you have fully equalized. 44 iverted, positios ot usually associated with sportig activities. Advace to the horizotal by holdig the pool s edge ad floatig Oce you ve mastered your gear ad techiques, you are ready for the ope sea ad some marie creatures. 45

24 the humble shawarma Thigs I would miss if I left the UAE: the moreish ridiculously cheap sack like o other My first food experiece i Abu Dhabi may may moos ago, was the typical chicke shawarma from Automatic. Cheap ad fillig (I thik just AED 2 each at the time!), a couple of those eate straight from the paper o the walk home from work would satisfy me util supper or do away with the eed for supper completely. It would also esure I was give a very wide berth the followig day i the office with garlic breath that would kill a vampire at a thousad paces. But maaaaa. There is othig quite like that garlic paste smeared over layers of freshly grilled chicke, chips, pickle, tomato ad Arabic bread. There are as may variatios of the shawarma as there are restaurats servig them ad eve ow I crave the log demolished Automatic with their special garlic paste preparatio ad chicke spices. I still have t foud aythig to quite live up to it. Pretty close but ot quite there. Shawarma is a Levatie Arab meat preparatio, where lamb, chicke, turkey, beef, veal, or mixed meats are placed o a spit (commoly a vertical spit i restaurats), ad may be grilled for the whole day. Shawarma is a Arabic rederig of Turkish çevirme turig, i referece to the rotisserie-cooked ature of the meat, which turs aroud a axis. The meat is costructed by alterately stackig strips of fat ad pieces of seasoed meat o a vertical spit. Shavigs are cut off the block of meat for servig, ad the remaider of the block of meat is kept heated o the rotatig spit. It ca be served o a plate (geerally with accompaimets) to make your ow sadwich or just pick ad ibble at, or as a wrap. Usually eate with tabbouleh, fattoush, taboo bread, tomato, ad cucumber. Toppigs ca iclude tahii, hummus, pickled turips, ad amba. Similar dishes i the regio iclude Turkish döer kebabs ad Greek gyros. WHERE TO FIND THE BEST: Lebaese Flower - Salam Street Legedary status: Automatic Restaurat - Hamda Street 47

25 WINNER COMPETITION SURVEY WINNER North Pacot & Chris Christopher were the lucky competitio wiers for Jue Cogratulatios! Shirley Taboy was the lucky wier for the Jue Survey Cogratulatios! Do't miss out o our mothly fresh food promotios (10th - 24th of every moth) 48

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