• Pre-heat oven to 180°C Fan Forced.

For the Pickled Red Onions

• Mix white vinegar, sugar, salt and sumac in a small bowl.
• Add sliced onions and set aside for 30 minutes. Reserve for garnishing the Herb Pilaf Rice and Cauliflower Salad.

For the Herb Rice Pilaf

• Heat a cast iron or heavy bottom pot with olive oil.
• Add the onion, cut-side-down, garlic and cinnamon. Cook for a few minutes until onion is caramelised. Remove onion and cinnamon stick. Add rice and toast for 1-2 minutes.
• Add white wine and cook for 1-2 minutes, stirring occasionally, to cook off the alcohol.
• Add vegetable stock, ginger and currants, stir to incorporate with rice and bring to a boil.
• Cover pot with lid and cook in the oven for 15 minutes until liquid is absorbed. Remove pot from oven and leave to stand covered for 10 minutes.
• Remove the lid, take out garlic and ginger and fluff the rice with a fork. Add half the herbs and half the pistachio and toss to combine.
• Season with salt to taste. Transfer rice to a serving dish. Garnish with remaining herbs and pistachio and top with Pickled Red Onions.

For the Middle Eastern Chicken Skewers

• Cut chicken thighs into 3cm cubes.
• For marinade combine yoghurt, garlic, lemon juice, sumac, honey, cumin and Aleppo pepper in a large bowl.
• Mix chicken thigh with marinade. Season with salt and pepper and set aside in the fridge to marinate for at least 30 minutes.
• Heat a cast iron or heavy bottom grill pan on medium high heat.
• Skewer marinated chicken pieces. Oil the grill pan well. Cook chicken skewers for 2-3 minutes on each side, 10-12 minutes total, until cooked through and golden brown.
• Remove from pan and rest for at least 5 minutes before serving.

To Serve

• Place lemon quarters into grill pan, cut-side-down, and char until the edges are caramelised. Dip the lemons into Aleppo pepper on one side and transfer to serving plate with chicken. Garnish with chopped mint.
• Place cauliflower florets onto a baking tray lined with baking paper. Add oil, spices and salt and pepper to taste and cook for 40 mins. Toss every 15 minutes to ensure even cooking.
• Meanwhile, for Dressing, add Dijon mustard, sugar and curry powder and garlic to a small bowl and create a paste. Slowly add lemon juice and oil and ensure liquid is fully incorporated before adding more. Season to taste, add currants and allow to soak in the dressing while the cauliflower cooks.
• To assemble, toss cauliflower in dressing and top with pickled red onions. Add roughly chopped parsley and mint and finish with roasted pistachios and pomegranate seeds.

For the Rib Eye Baharat Steak

• Make the Baharat spice mix by combining spices and salt. Sprinkle over both sides of ribeye steak to coat.
• Heat a cast iron fry pan over high heat. Add olive oil and cook steak on one side for 3 minutes.
• Flip steak and cook on the other side for another 3 minutes. Add butter and thyme to pan and transfer to oven and cook for 10 minutes, or until the internal temperature reaches 54°C.
• Remove from oven and allow to rest for 10 minutes before slicing. Place butter and thyme juices from the pan into a pouring jug and drizzle over sliced ribeye to serve.

For the Baba Ganoush

• Add eggplant directly over gas burner and rotate until all sides are charred.
• Place in a metal bowl, cover with cling wrap and allow to steam for 10 minutes.
• Remove skin of eggplant, add to a blender with lemon juice, olive oil, tahini, garlic, yoghurt and blend until smooth.
• Season to taste and serve topped with extra olive oil.

For the Tahini Yoghurt

• Place tahini, yoghurt, olive oil, garlic and lemon juice into a blender and blend until smooth.
• Season to taste.
• Pour into a serving bowl and drizzle with olive oil, sprinkle with sumac and top with fresh mint.

Dubai Chocolate Pavlova

• Preheat oven to 180°C.

For the Chewy Chocolate Meringue

• Combine egg whites and sugar in a heatproof bowl. Place over a double boiler of gently simmering water. Whisk constantly until sugar is fully dissolved and mixture reaches 70°C (or feels hot and smooth when rubbed between fingers).
• Transfer to a stand mixer fitted with a whisk attachment and whip on high until thick, glossy, and cool.
• Gently fold in cocoa powder, followed by the chopped dark chocolate.
• Spoon meringue onto a baking paper lined tray and use an offset spatula to form into a rough 20cm round pavlova shape.
• Bake at 180°C for 30 minutes until set with a chewy centre and you have a nice crust on the outside.
• Remove from oven and cool completely at room temperature.

For the Pistachio Chantilly Cream

• Place cream in a stand mixer fitted with a whisk attachment and whip cream to soft peaks.
• Add icing sugar, salt, and pistachio paste. Whip gently until just combined.
• Set aside in fridge.

For the Pomegranate & Orange Glaze

• Combine orange juice and pomegranate molasses in a small pan.
• Bring to a simmer and reduce for 1-2 minutes until sticky. Cool slightly.

To Assemble

• Place cooled Chewy Chocolate Meringue onto serving plate.
• Spoon over Pistachio Chantilly Cream.
• Arrange mandarin and orange slices on top.
• Drizzle with warm Pomegranate Orange Glaze.
• Sprinkle with pistachios. Serve immediately.