Zanzibar Gourmet Leading Culinary Frontiers

Zanzibar Gourmet Leading Culinary Frontiers

Zanzibar Gourmet Leading Culinary Frontiers

Words and Photographs by Shellina Ebrahim


It was an ultimate past weekend packed with events and stars on the ‘spice island’, Zanzibar.  Three 5 star chefs got together on Saturday October 14, 2017 for Zanzibar Gourmet’s recent edition at Park Hyatt Zanzibar, and served new gourmet cuisines with an adventurously creative twist of local ingredients. Guests delighted to cuisine infused with the island’s signature ingredients such as spices, coconut and seaweed as live saxophone melodies soothed in the background. “You can use seaweed in almost any meal.” says Chef Ali Cherati of Park Hyatt Zanzibar with Chef Mayaven Alankalee of Melia and Chef Shafeek Peerboccus of Double Tree. Among cuisines served include Slow Cooked Zanzibar Goat Leg (with carrot confit, seaweed potatoes and dill fava), Stuffed Pumpkin Gnocchi (with seaweed cream and coconut sauce), to Green Apple Seaweed Sorbet. Another highlight of this ‘modern meets Zanzibar’ approach was the dessert course. Imagine a Lucuma Fruit wiped Pannacotta Dome melting slowly on your plate in front of you as hot chocolate sauce infused with Zanzibar spices and seaweed is poured on top. Welcome to what’s in store for 2018! I predict 5 star chefs will continue to innovate the country’s culinary experience by taking local ingredients seriously and on to another level of dinning.

 

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