Ralph Lauren’s The Polo Bar brownie


There’s no doubt that Ralph Lauren is an arbiter of classic American style, and now the same can be said about classic American cuisine, too. Since opening The Polo Bar in New York City at the end of 2014, Lauren has been responsible for one of the hottest tables in NY. Many of the restaurant’s comforting yet elevated dishes have been vetted by the designer himself. The restaurant’s eponymous brownie is quite popular. Made with decadent Valrhona chocolate and topped with vanilla ice cream and chocolate sauce, it embodies the wholesome yet indulgent ethos that the iconic designer stands for… I wanted to share this recipe because my kids love brownies and we make them for school sales all the time…. I haven’t tried this one yet but I can’t wait to do so soon… let me know if anyone of you out there tries this one out 😉

Ingredients (serves 12)
680g Valrhona Caraibe 66 percent chocolate
340g butter
1,020g brown sugar
1 tbsp vanilla extract
10 eggs
90g Valrhona cocoa powder
1/2 tsp fine sea salt
255g plain flour
1 tbsp baking powder
350g walnut halves, cut into 4 pieces
200g Valrhona 70 per cent chocolate, chopped

In a bain-marie, melt the Caraibe chocolate and butter. Keep it over hot water until ready to use. In an electric mixer with a paddle attachment, combine the melted chocolate mixture with brown sugar – the mixture will look separated. Mixing on medium speed, add the vanilla and eggs, one at a time, slowly, to emulsify. It will still look separated. As you add the last egg, the mixture will all of a sudden turn into a beautiful, smooth and shiny mix. Mix for a further 90 seconds. This last bit of mixing adds some volume to the eggs, which assists in developing the beautiful crackly crust that is the hallmark of an awesome brownie. Add the cocoa powder, salt, flour and baking powder, mixing by hand until almost combined. Stir in the walnuts and chopped chocolate just to combine. Bake at 160°C for 45 minutes. Allow the brownies to cool completely. When cold, cut them into 7cm x 7cm squares. To serve, warm the brownie in the oven for 4 minutes, then dust lightly with icing sugar. Place in the center of a small plate. Add a big scoop of vanilla ice cream, decorate with chocolate curls and serve with warm chocolate sauce.

B.B.Q Tonight!!!

We were invited the other day to this place and were actually impressed by the food… Their bread was so yummy…..And they served something very similar to Shuwa*… The dish is called Afghanian meat platter… It was the closest thing to Shuwa we have ever had (and was nonspicy!)… if you are a meat lover then I highly recommend this place…

* Shuwa is a typically Omani delicacy prepared only on very special occasions like Eid and weddings. The method of preparing shuwa is elaborate. The meat is marinated with red pepper, turmeric, coriander, cumin, cardamom, garlic and vinegar and then wrapped in sacks made of either dry banana or palm leaves. These sacks are then thrown into an oven (which is in a pit dug in the ground!!!). Then it’s covered with a lid and sealed so that no smoke escapes. The meat is then cooked for up to 48 hours…. it comes out unbelievably soft from the inside with a crispy crust on the outside!!!.

B.B.Q Tonight – Dubai

Hakkasan Dubai

We had lunch at Hakkasan Dubai just before coming back to Muscat…..Guess we no longer have to go all the way to Hanway Place in London for an 8pm booking anymore!!!!!

I loved the food and the decor though I must say that it looks nearly identical to Hakkasan Abu Dhabi and, dare I say, very similar to the other Hakkasans we’ve been to!!!

We chose to sit outside and enjoy the beautiful weather… perfect weather, perfect food and perfect company …. we had a great time … can’t wait to go back…I’m craving their wagyu beef with soy sauce already!!!



We celebrated our anniversary at At.mosphere…. The world’s highest restaurant which sits 1,350-feet above the ground floor of Dubai’s 2,717ft-high Burj Khalifa.

I must say that the food was as spectacular as the view!…I am still craving the carmalised Foie gras …. it was the best I have ever had!

For more info go to AT.MOSPHERE.

The Official Spa Opening At The Chedi Muscat

One of my favorite hotels in the world is the Chedi Muscat! Yes I know what some of you are thinking… but No! ….that is not the reason!!!! The reason is simply because it is stunning…And I am so happy that tonight was the official spa opening….no detail was over looked ….and every thing was perfect as usual!….

This luxurious Spa has the longest outdoor pool in the Sultanate ( about 103 meters) as well as the most beautiful gym I have ever seen!…The hotel’s blend of Omani architecture and Asian contemporary design has also been extended to the spa and gym. I tell you it is style and luxury at it’s best!

I am so happy that the hotel is releasing a limited number of memberships. The members will have access to all three pools of the hotel, as well as its private beach. The membership will also include a complimentary laundry service, some spa treatments and a few sessions with a personal trainer …..discounts on food and beverage throughout the hotel are included as well.

William Curley, a British Patissier & Chocolatier

You must try William Curleys dessert bar at the Belgravia brach. They have a tasting menu and an a la carte plate… I love the fact that the dessert bar menu changes every week…

If you don’t have time to go there you can always buy their chocolates from Harrods or Liberty.

The dessert bar opens on Saturdays from 1pm to 8pm and on Sundays from 1pm to 6pm. last orders are taken an hour before closing.


When ever we run out of places to go to for dinner or lunch we always end up going to Mougin village…. there are many good restaurants up there and there are around 20 or so art galleries and workshops that you can visit while strolling through this beautiful old town…. and the best part is that the kids love to go around the lovely old village with their scooters!!!

Picasso first came to Mougins in 1935, with photographer Man Ray. However he only moved to the village in 1961when he was 80years old along with his wife Jacqueline. There, in l’Antre du Minautore – a villa which was both his studio and home – Picasso spent the last 12 years of his life until his death in 1973.