abu dhabi’s favourite food, drink and music festival your...

10 - 12 November 2016

Zayed Sports City

Abu Dhabi’s Favourite Food, Drink and Music Festival

Your Full Guide To Taste Of Abu Dhabi!

10 - 12 November 2016

Zayed Sports City

Everything you need to know about Abu Dhabi’s favourite food, drink and music festival!Taste of Abu Dhabi is now in its 3rd year and is the city’s favourite food, drink and music festival. The festival is a 3-day food-lover’s fantasy, with exclusive fine-dining restaurants, world-class celebrity chefs and an incredible line-up of international music. All food lovers can come and watch live cooking demonstrations, cook along with our top chefs and learn culinary top tips! Alternatively, you can sit back, relax and soak up the sounds, listening to our live entertainment or enjoy shopping for unique gifts and culinary products in our outdoor shopping area.

Opening Times

Thursday, 10 November

Friday, 11 November

Saturday, 12 November

4pm - 11pm

12pm - 11pm

12pm - 10pm

TICKET TYPEON-THE-DOOR

PRICES

STANDARD – ADULT*This ticket allows entryinto the festival*Friday or Saturday only.

STANDARD – ADULTTHURSDAYThis ticket allows entry into the festival and to the Boney M. featuring Liz Mitchell concert. Includes 2 drink vouchers

AED 90

AED 260

AED 125

FREE

VIP – ADULT*This ticket allows entry into the festival and access to all features plus:• Access to VIP Lounge• 2 drink vouchers• 3 food vouchers*Thursday, Friday or Saturday.

STANDARD – KIDS (under 12)This ticket allows entryinto the festival

ADVANCEPRICES

AED 75

AED 100

AED 240

FREE

TICKET TYPEON-THE-DOOR

PRICES

STANDARD*This ticket allows entryinto the festival*Friday or Saturday only.

STANDARD – THURSDAYThis ticket allows entry into the festival and to the Björn Again concert. Includes 2 drink vouchers

AED 80

AED 190

AED 140

VIP*This ticket allows entry into the festival and access to all features plus:• Access the VIP lounge• 2 drink vouchers• 3 food vouchers*Adults only.

ADVANCEPRICES

AED 65

AED 120

AED 170

AED 150

Premier LoungeThis ticket allows entry into the festival and access to all features plus:• Access to Premier Lounge• 2 non-alcoholic drink vouchers• 3 food vouchers• Complimentary teas

Kids under 12 go free!

AED 130

Ticket Prices

3730

4EYA

US_

UAE

_S2_

Tast

e M

ag_1

00x7

0w_3

1Oct

_EN

_#15

0.in

dd

119

/10/

16

12:2

3 pm

Ab

u D

ub

ai’s

Fav

ou

rite

Fo

od

, D

rin

k an

d M

usi

c Fe

stiv

al

ww

w.t

aste

abu

dh

abi.

com

Fest

ival

Gu

ide

ING

RE

DIE

NT

S1

tin

(25

0 gr

ams)

rea

dym

ade

sars

on

ka

saag

2 cu

ps

+ 1

tab

lesp

oo

n m

aize

flo

ur

(mak

ki k

a at

ta)

1 m

ediu

m o

nio

n

2 ta

ble

spo

on

s o

il +

as

req

uir

ed

4-5

garl

ic c

love

s

1 gr

een

ch

illi

Salt

to ta

ste

50 g

ram

s m

ozza

rella

ch

eese

2 ov

en r

oas

ted

tom

ato

wed

ges

On

ion

rin

gs fo

r ga

rnis

hin

g

Ch

aat m

asal

a fo

r ga

rnis

hin

g

On

ion

see

ds

(kal

on

ji)

for

garn

ish

ing

ME

TH

OD

1. P

reh

eat t

he

oven

to 1

80°C

. Ch

op

the

on

ion

2. H

eat o

il in

a n

on

-sti

ck p

an. C

ho

p g

arlic

clo

ves

a

nd

ad

d to

the

pan

. Sau

té ti

ll re

dd

ish

bro

wn

3. R

ou

ghly

ch

op

the

gree

n c

hill

i4.

Ad

d o

nio

n to

the

pan

an

d s

auté

till

soft

ened

5. P

ut t

wo

cu

ps

of m

aize

flo

ur

in a

bow

l. A

dd

sal

t,

m

ix w

ell a

nd

kn

ead

into

a s

oft

do

ugh

usi

ng

s

uff

icie

nt l

uke

war

m w

ater

. Set

asi

de

6. A

dd

sar

son

ka

saag

to th

e p

an. M

ix w

ell a

nd

ad

d

th

e ch

op

ped

ch

illi.

Stir

an

d c

oo

k fo

r si

x to

eig

ht m

inu

tes

7. W

et a

mu

slin

clo

th a

nd

pla

ce it

on

the

wo

rkto

p.

D

ivid

e th

e d

ou

gh in

to e

qu

al p

ort

ion

s an

d p

lace

them

on

the

clo

th o

ne-

by-

on

e. P

at th

em in

to

r

ou

nd

els

wit

h o

ne

fou

rth

inch

thic

knes

s an

d

u

sin

g a

cutt

er, c

ut t

he

do

ugh

into

thre

e in

ch

d

iam

eter

dis

cs a

nd

pla

ce o

n a

ho

t no

n-s

tick

taw

a (fl

at p

an)

8. A

dd

on

e ta

ble

spo

on

mai

ze fl

ou

r in

sar

son

ka

s

aag

and

mix

wel

l. C

oo

k fo

r fo

ur

to fi

ve

m

ore

min

ute

s9.

Co

ok

the

roti

s o

n b

oth

sid

es in

a li

ttle

oil,

till

e

ven

ly b

row

ned

10. G

rate

the

moz

zare

lla c

hee

se in

to a

bow

l. C

ho

p

the

oven

ro

aste

d to

mat

o w

edge

s11

. Rem

ove

the

roti

s fr

om

hea

t an

d p

lace

them

on

a

wo

rkto

p. P

lace

a s

po

on

ful o

f th

e co

oke

d

sar

son

ka

saag

in th

e ce

ntr

e o

f th

e ro

tis.

Sp

rin

kle

a lit

tle

grat

ed c

hee

se o

n to

p a

nd

a fe

w

tom

ato

pie

ces

12. P

lace

in th

e p

reh

eate

d o

ven

an

d c

oo

k fo

r fi

ve

to s

even

min

ute

s o

r ti

ll th

e ch

eese

mel

ts13

. Rem

ove

fro

m h

eat,

gar

nis

h w

ith

on

ion

rin

gs,

ch

aat m

asal

a an

d o

nio

n s

eed

s. S

erve

ho

t

Pra

wn

s w

ith

Fet

a an

d T

om

ato

Ch

ef S

anje

ev K

apo

or

Ch

ef Je

nn

y M

orr

is

ING

RE

DIE

NT

S24

fat j

uic

y ti

ger

pra

wn

s, d

e-ve

ined

,

feel

ers

off

, hea

d a

nd

sh

ells

on

6 tb

ls o

live

oil

1 o

nio

n c

ho

pp

ed

1-2

red

pep

per

dic

ed

1-2

yello

w p

epp

er d

iced

700g

rip

e to

mat

oes

ro

ugh

ly c

ho

pp

ed

3-4

tsp

dri

ed o

rega

no

2 st

icks

cel

ery

fin

ely

cho

pp

ed

4 cl

oves

gar

lic

cho

pp

ed

1 ch

illi

ch

op

ped

Salt

an

d p

epp

er to

tast

e

2 tb

ls p

arsl

ey c

ho

pp

ed

1 tb

ls c

ho

pp

ed d

ill

100g

feta

cru

shed

12 d

e-p

ipp

ed b

lack

oli

ves

Serv

es: 4

-6 s

ervi

ngs

ME

TH

OD

1. P

re-h

eat t

he

oven

to 1

80˚C

2. H

eat t

he

oliv

e o

il in

a s

auce

pan

an

d

f

ry th

e o

nio

ns

till

tran

slu

cen

t, n

ow

a

dd

the

tom

ato

es, o

rega

no,

cel

ery,

gar

lic a

nd

ch

illi

3. C

oo

k u

nti

l th

e to

mat

oes

are

red

uce

d

a

nd

thic

k4.

Tas

te a

nd

sea

son

5. S

po

on

the

sau

ce in

to a

n o

ven

-pro

of

dis

h s

uit

able

for

serv

ing

to th

e ta

ble

, sti

r in

the

her

bs

and

tuck

in th

e p

raw

ns

6. D

ot w

ith

feta

an

d o

lives

, an

d b

ake

for

2

0-25

min

ute

s7.

Rem

ove

fro

m th

e ov

en a

nd

res

t fo

r a

f

ew m

inu

tes

bef

ore

ser

vin

g8.

Ser

ve w

ith

a la

rge

mix

ed s

alad

an

d

c

hu

nks

of f

resh

ly b

aked

bre

ad9.

Mes

sy a

nd

del

icio

us

Bak

ed S

wee

t Po

tato

es w

ith

Rib

Eye

Ste

ak

Ch

ef T

arek

Ib

rah

im

ING

RE

DIE

NT

S4

swee

t po

tato

es

2 tb

sp o

live

oil

4 A

ust

rali

an r

ib e

ye s

teak

s

(1 in

ch th

ickn

ess)

Salt

an

d p

epp

er

Oil

to g

reas

e th

e gr

ill

Pre

p ti

me:

5 m

ins

Co

oki

ng

tim

e: 5

0 m

ins

Serv

es: 4

ser

vin

gs

ME

TH

OD

1. P

reh

eat t

he

oven

to 4

25°F

2. L

ine

the

bak

ing

shee

t wit

h fo

il o

r

par

chm

ent p

aper

3. W

ash

the

po

tato

es a

nd

dry

tho

rou

ghly

usi

ng

kitc

hen

tow

els

4. P

lace

the

swee

t po

tato

es in

the

oven

an

d b

ake

for

50 m

inu

tes

un

til t

he

skin

is w

ell c

rust

ed, a

nd

the

fles

h o

f th

e

po

tato

es in

sid

e is

a b

it c

har

red

5. P

lace

the

stea

ks o

n h

ot g

rill

and

turn

them

on

ce a

llow

ing

3 m

inu

tes

p

er s

ide

6.

Rem

ove

the

stea

ks a

nd

let t

hem

res

t

for

5 m

inu

tes

un

cove

red

, th

en p

lace

it

a

gain

on

ho

t gri

ll fo

r 5

mo

re m

inu

tes,

fin

ish

the

stea

k b

y re

stin

g th

em fo

r 5

m

inu

tes

ligh

tly

cove

red

Ou

r C

hef

s’Fa

vou

rite

Rec

ipes

Sars

on

Ka

Saag

, Mak

ki K

i Ro

ti A

ur

Moz

zare

lla

Ki M

auj

(In

dia

n M

ust

ard

Lea

ves,

Co

rn B

read

an

d M

ozza

rell

a)

R7 R9 R10 R11 R12 R13 R14 R17 R15 R16 R18

E194

E190 E160 E156

E192

E124

E126 E118 E103E114

E116

E122

E120

E112 E138 E105 E100

E99

E98

E110

E140 E132E10 E8 E142E150 E143 E145 E151

E136E44 E148E147 E149 E130 E173 E172 E66 E65 E64

E96 E91

E95 E93

E90

E68 E68

E74

E76 E78

E82 E80

E52

E54 E56

E84

E14 E30

E12 E28E29

E22 E24 E43

E42

E41

E40E38

E6

E11

ENTRANCE

R3 R2 R1R6 R5 R4

BAR

CORPORATEHOSPITALITY

HOSPITALITYGARDEN VIP

GARDEN

VIPLOUNGE

ENTERTAINMENTSTAGE

COOKING CHALLENGE

PREMIERLOUNGE

CHEFS’ THEATRE

BAR

BAR

PLAYGROUND

Tiger Bar

Zonin Bar

Catch Bar

Jack Daniel’s Bar

Voucher Bar

VIP Bar

KIDSFACTORY

KIDS’ZONE

BAR

BAR

E158 E157

E161 E155

ORGANISERS’OFFICE

BAR

ETIHADRESERVED

Prayer rooms are located next to Haddins Fitness Centre inside the Tennis Centre.

E4

E174

Legend

ExhibitorRestaurant

Seating Area Toilet

ADCB ATMBar

BBC Good Food stand for thetreasure hunt map

Restaurants

Features

Exhibitors

Company Stand No. Company Stand No.

Loca R1 Royal Orchid R11

Sho Cho R2 Al Fanar R12

Flooka R3 JW Steakhouse R13

Punjab Grill R4 Velocity R14

Barfly by Buddha Bar R5 Melius R15

Sportsman's Arms R6 Baker's Kitchen R16

Tamba R7 Nolu's R17

Bu! R9 Teatro R18

Catch R10

4Homes E173

Acai Xpress E116

Al Manara Pharmacy E192

Banvit ME E112

Barakat E50

BBC Good Food Middle East E91

Belvas Belgian Organic Chocolate E114

Bubble Action E56

Burger Hoot E41

Caffe di Artisan E149

Candy Cool E148

Candy Me E151

Choithrams E103

Clint Wilfred and Sons E24

Costa Coffee E66

Craft Bar E42

Delicio E118

Desert Diamonds E8 / E10

Dining & Nighlife E158

Dinodrops E145

Dione E74

Discount E147

Dunkin Donuts E78

Doux E156

Etihad Guest E132

Evian E90

Fatta E110

Flint & Flame E172

Ghaf Kitchen E65

Global Eye E136

Green Tea X50 E54

Guardian Wealth Management E29

Gulf News E84

Häcker Kitchen E126

Hilton Capital Grand E96

Holland House Mini Pancakes E194

Hunter Foods E124

ICCA E11

Ikea E122

IMC E40

Italian Dairy Products E68

Just Kidding E80

Kidz Venture E76

La Crème Brulee Maison E157

Let's Go Gym E93

Livefreshr E30

London Dairy E6

Lynda Marion Jewellery E150

Malleh Gourmet E14

Mama's Cupcakes E82

Marriott Hotel Downtown E140

Mawasim E12 / E28

Mercedes-Benz E4

Mini Pancakes E105

Mumzworld E52

NCC E155

Noor E120

Company Stand No. Company Stand No. Company Stand No. Company Stand No.

Pinkberry E142

Pink Pepper E174

Pizzaro E138

Privilee E98

Retail is Detail E100

Rainbow Gulf Solutions E38

Rita's E22

Seasons E160

Shocka’s Coconut Hub E99

Sky Bar E43

Sopexa E95

Sushi Central E190

The Tea Club E64

Tonique Consultancy E130

V Browns Art E143

VPS E44

Zaika E161

Etihad Chefs’ Theatre

Delicio & Noor Cooking Challenge

The Hub VIP Lounge

Tea Club Premier Lounge

Mercedes - Benz Entertainment Stage

Bounce

Kidz Factory Kids’ Zone

Pink Pepper Meet and Greet

Main Features

This year we have partnered with Bounce to bring you and the kids a fun filled experience at Taste of Abu Dhabi. Jump around and enjoy the thrill of the spring loaded playground where the rules of gravity nolonger apply.

* This activity is chargeable and starts AED 25

Bounce

Head to The Hub VIP Lounge where you can sit and enjoy a perfect view of the main stage and have access to a private bar. You can redeem your VIP drink vouchers at the VIP Bar as well as the Voucher and Tiger bars.

The Hub VIP Lounge

Pink Pepper will be hosting an awesome meet and greet area at the festival! This is the perfect opportunity for you to meet the chefs and have your photo taken with them. You can even take the photo home as a souvenir for free!

Pink Pepper Meet and GreetNEW

If you just want to sit back and relax whilst your children play, the Tea Club Premier Lounge is an alcohol-free, family friendly area, conveniently located next to the Kids’ Zone. Included in the ticket price will be two non-alcoholic drinks and three food vouchers.

Tea ClubPremier Lounge

This is a unique opportunity to see your favourite chefs in action – featuring demos, culinary challenges, entertaining tutorials and enlightening Q&A sessions.Make sure you don’t miss your favourite chefs live in action.

Etihad Chefs’ Theatre

Take part in cooking challenge! Sign up at the challenge 30 minutes before each session and cook along with one of our celebrity chefs. At the end of each session the chef will judge each dish and choose a winner! Have you got what it takes to impress our chefs?

Delicio and NoorCooking ChallengeNEW

NEW

You and your little ones can take part in the Family Treasure Hunt partnered with Mother, Baby and Child. Search for the clues and win lots of lovely prizes. It’s free to enter and guarantees hours of fun in the sun. Get your treasure map at the BBC GoodFood Stand!

Mother, Baby and Child Treasure Hunt

Mercedes – BenzEntertainment Stage

The Mercedes – Benz Entertainment Stage will feature an amazing line-up of entertaining music acts. Thursday night will be headlined by the ever popular music sensation Björn Again, whilst Friday and Saturday there will be many performances from local and international bands, as well as top DJs to create that summer vibe!

NEW

NEW

As global airline partner for Taste Festivals, Etihad have chosen the top culinary talent, including Michelin starred chefs from around the world, and invited them to their home, Abu Dhabi. They will be showcasing their finest dishes in the Etihad Chefs’ Theatre, which will be hosted by the renowned Luke Nguyen.

TASTE THE WORLD WITH ETIHAD AIRWAYS

CHEF ANDRE GERRITS

Taste of Amsterdam

CHEF PASCAL AUSSIGNAC

Taste of London

CHEF ANDREA PROVENZANI

Taste of Milan

CHEF SCOTT BRIDGER

Taste of Perth

CHEF MICHAEL HUNTER

Taste of Toronto

CHEF FRANCESCO APREDA

Taste of Roma

CHEF SIUHIN CHI

Taste of Hong Kong

CHEF VITALY TIKHONOV

Taste of Moscow

CHEF NELLY ROBINSON

Taste of Sydney

CHEF SYLVESTRE WAHID

Taste of Paris

Chef Sanjeev Kapoor Chef Ed Baines Chef Mohammad Orfali Chef Jenny Morris

Chef Tarek Ibrahim Chef Joshua Stanzl Chef Simon Martin

Chef Luke NyugenEtihad Chefs Theatre Host

Meet Our Celebrity Chefs

INGREDIENTS1 tin (250 grams) readymade sarson ka saag

2 cups + 1 tablespoon maize flour (makki ka atta)

1 medium onion

2 tablespoons oil + as required

4-5 garlic cloves

1 green chilli

Salt to taste

50 grams mozzarella cheese

2 oven roasted tomato wedges

Onion rings for garnishing

Chaat masala for garnishing

Onion seeds (kalonji) for garnishing

METHOD1. Preheat the oven to 180°C. Chop the onion2. Heat oil in a non-stick pan. Chop garlic cloves and add to the pan. Sauté till reddish brown3. Roughly chop the green chilli4. Add onion to the pan and sauté till softened5. Put two cups of maize flour in a bowl. Add salt, mix well and knead into a soft dough using sufficient lukewarm water. Set aside

6. Add sarson ka saag to the pan. Mix well and add the chopped chilli. Stir and cook for six to eight minutes7. Wet a muslin cloth and place it on the worktop. Divide the dough into equal portions and place them on the cloth one-by-one. Pat them into roundels with one fourth inch thickness and using a cutter, cut the dough into three inch diameter discs and place on a hot non-stick tawa (flat pan)8. Add one tablespoon maize flour in sarson ka saag and mix well. Cook for four to five more minutes9. Cook the rotis on both sides in a little oil, till evenly browned

10. Grate the mozzarella cheese into a bowl. Chop the oven roasted tomato wedges11. Remove the rotis from heat and place them on a worktop. Place a spoonful of the cooked sarson ka saag in the centre of the rotis. Sprinkle a little grated cheese on top and a few tomato pieces12. Place in the preheated oven and cook for five to seven minutes or till the cheese melts13. Remove from heat, garnish with onion rings, chaat masala and onion seeds. Serve hot

Prawns with Feta and Tomato

Chef Sanjeev Kapoor

Chef Jenny Morris

INGREDIENTS24 fat juicy tiger prawns, de-veined,

feelers off, head and shells on

6 tbls olive oil

1 onion chopped

1-2 red pepper diced

1-2 yellow pepper diced

700g ripe tomatoes roughly chopped

3-4 tsp dried oregano

2 sticks celery finely chopped

4 cloves garlic chopped

1 chilli chopped

Salt and pepper to taste

2 tbls parsley chopped

1 tbls chopped dill

100g feta crushed

12 de-pipped black olives

Serves: 4-6 servings

METHOD1. Pre-heat the oven to 180˚C2. Heat the olive oil in a saucepan and fry the onions till translucent, now add the tomatoes, oregano, celery, garlic and chilli3. Cook until the tomatoes are reduced and thick4. Taste and season5. Spoon the sauce into an oven-proof

dish suitable for serving to the table, stir in the herbs and tuck in the prawns6. Dot with feta and olives, and bake for 20-25 minutes7. Remove from the oven and rest for a few minutes before serving8. Serve with a large mixed salad and chunks of freshly baked bread9. Messy and delicious

Baked Sweet Potatoes with Rib Eye Steak

Chef Tarek Ibrahim

INGREDIENTS4 sweet potatoes

2 tbsp olive oil

4 Australian rib eye steaks

(1 inch thickness)

Salt and pepper

Oil to grease the grill

Prep time: 5 mins

Cooking time: 50 mins

Serves: 4 servings

METHOD1. Preheat the oven to 425°F2. Line the baking sheet with foil or parchment paper3. Wash the potatoes and dry thoroughly using kitchen towels4. Place the sweet potatoes in the oven and bake for 50 minutes until the skin is well crusted, and the flesh of the potatoes inside is a bit charred

5. Place the steaks on hot grill and turn them once allowing 3 minutes per side 6. Remove the steaks and let them rest for 5 minutes uncovered, then place it again on hot grill for 5 more minutes, finish the steak by resting them for 5 minutes lightly covered

Our Chefs’ Favourite Recipes

Sarson Ka Saag, Makki Ki Roti Aur Mozzarella Ki Mauj (Indian Mustard Leaves, Corn Bread and Mozzarella)

ONE NIGHT SPECTACULAR, BJÖRN AGAIN PERFORMS THE GREATEST HITS OF ABBA INCLUDING: DANCING QUEEN, WATERLOO

AND MAMMA MIA.

THURSDAY, 10 NOVEMBER 2016ZAYED SPORTS CITY, ABU DHABI

DOORS OPEN 4:00PM | LIVE FROM 9:30PM TO 10:45PM

DON’T MISS OUT! BOOK YOUR TICKETS NOW ATWWW.TASTEABUDHABI.COM

Restaurants

TambaCuisine: Indian

Stand No. R7

Bu!Cuisine: Latin American

Stand No. R9

CatchCuisine: Seafood

Stand No. R10

Al FanarCuisine: Local Emirati

Stand No. R12

JW SteakhouseCuisine: Western

Stand No. R13

VelocityCuisine: International

Stand No. R14

Melius RestaurantCuisine: International

Stand No. R15

Baker’s KitchenCuisine: TBA

Stand No. R16

Nolu’sCuisine: TBA

Stand No. R17

TeatroCusine: Fusion of East

and West Stand No. R18

The Sportsman’s ArmsCuisine: International

Stand No. R6

BarflyCuisine: Pan-Asian

Stand No. R5

Punjab GrillCuisine: Indian

Stand No. R4

FlookaCuisine: Mediterranean

Seafood Stand No. R3

Sho ChoCuisine: Japanese

Stand No. R2

LocaCuisine: Mexican

Stand No. R1

Royal OrchidCuisine: Chinese and Thai

Stand No. R11

Björn Again

Thursday night will be headlined by the internationally acclaimed Björn Again. The group was created in 1988 and rapidly achieved the status of single-handedly initiating the ABBA revival.The enduring appeal of ABBA is reflected in the ongoing success of the Björn Again show having amassed 5,000 performances in 71 countries in 28 years.

The Boxtones

The Boxtones are a Scottish Canadian rock/pop band signed with Universal Music MENA. Living and performing in Dubai UAE, The Boxtones are currently recording their new album which is set for release early 2016 through music giants Universal Music MENA. The debut Single will released late January, with the album scheduled for a date TBC so watch for our album launch in the near future!

4TheMusic

The band consists of namely Jabu Magagula, Peter-John Frans and Elton Frans. Having been around the block for a while now, “4THEMUSIC” has undoubtedly earned a decent fan base in Dubai with their innate musical versatility and remarkable stage presence.

The Maplejacks

A Dubai-based quartet, consisting of internationally experienced players from the UK and New Zealand and Australia, The Maplejacks have earned a reputation as the Middle East’s premier party band. While its members come from far afield, the band was born and raised in Dubai, growing with the city and learning what its audience expects.

Pimms Brooke

Pimms Brooke grew up in North London, where she would write daily journals, poems, and eventually, songs. As a child, her interest in music was sparked by jazz, soul and funk, and iconic artists such as Etta James, Nina Simone, Barbra Streisand, Frank Sinatra and Celine Dion.

Entertainment Stage

Schedules

Mercedes - BenzEntertainment Stage

Delicio and Noor Cooking Challenge

Etihad Chefs' Theatre

Saturday, 12 November 2016Time Act12:00pm – 12:30pm Carlone DJ

12:30pm – 1:30pm The Boxtones

1:30pm – 2:00pm Carlone DJ

2:00pm – 3:00pm The Boxtones


3:30pm – 4:15pm 4The Music






6:45pm – 7:30pm The Maplejacks






Thursday, 10 November 2016Time Chef

4:00pm – 4:30pm Chef Marco J Morana – ICCA Dubai

5:00pm – 5:30pmEtihad Taste the World – Perth Chef Scott Bridger

6:00pm – 6:30pmEtihad Taste the World – Paris Chef Sylvestre Wahid

7:00pm – 7:30pm Chef Ed Baines

8:00pm – 8:30pm Chef Sanjeev Kapoor

9:00pm – 9:30pm Chef Joshua Stanzl

9:30pm – 10:00pm*All demonstrations finish by 9:30pm. Björn Again live on stage

Friday, 11 November 2016Time Chef

12:30pm – 1:00pm Chef Aziz Rajab – ICCA Dubai

1:30pm – 2:00pm Chef Simon Martin – Delicio

2:30pm – 3:00pmChef Tarek Ibrahim and Chef Mohammad Orfali




6:30pm – 7:00pm Chef Jenny Morris

7:30pm – 8:00pm Chef Sven Mostegl – Baker’s Kitchen

8:30pm – 9:00pm Chef Tarek Ibrahim

9:30pm – 10:00pm Chef Mohammad Orfali

Thursday, 10 November 2016Time Chef







9:30pm – 10:00pm*All demonstrations finish by 9:30pm. Björn Again live on stage

Saturday, 12 November 2016Time Chef

12:30pm – 1:00pmEtihad Taste the World – Hong Kong Chef Siu Hin Chi

1:30pm – 2:00pmEtihad Taste the World – Rome Chef Francesco Apreda


3:30pm – 4:00pmEtihad Taste the World – Toronto Chef Michael Hunter

4:30pm – 5:00pmEtihad Taste the World Abu Dhabi Winner

5:30pm – 6:00pmChef Jenny Morris & Chef Joshua Stanzl

6:30pm – 7:00pmEtihad Taste the World Winner Announcement and Photocall


8:30pm – 9:00pmChef Tarek Ibrahim & Chef Mohammad Orfali

Saturday, 12 November 2016Time Chef

12:30pm – 1:00pmChef Sven Mostegl – Baker’s Kitchen









Thursday, 10 November 2016Time Act4:00pm – 4:15pm Carlone DJ

4:15pm – 4:45pm Pimms Brook










9:30pm – 10:45pm Headline Band – Björn Again


Friday, 11 November 2016Time Chef

12:30pm – 1:00pm Chef Marco J Morana – ICCA Dubai

1:30pm – 2:00pmEtihad Taste the World – Milan Chef Andrea Provenzani

2:30pm – 3:00pmEtihad Taste the World – Amsterdam – Chef Andre Gerrits

3:30pm – 4:00pmChef Tarek Ibrahim & Chef Mohammad Orfali

4:30pm – 5:00pmEtihad Taste the World – London Chef Pascal Aussignac



7:30pm – 8:00pmEtihad Taste the World – Sydney Chef Nelly Robinson

8:30pm – 9:00pmChef Jenny Morris & Chef Joshua Stanzl

9:30pm – 10:00pmEtihad Taste the World – Moscow Chef Vitaly Tikhonov

Friday, 11 November 2016Time Act12:00pm – 12:45pm The Maplejacks














6:15pm – 7:15pm Virgin Radio Roadshow








abu dhabi’s favourite food, drink and music festival your...

Documents