Farm-to-table recipes: Beetroot kebab, Chicken heart kebab, Pangolin dome stuffed omelette and Andalusian style adobo sea bass

Farm-to-table recipes: Beetroot kebab, Chicken heart kebab, Pangolin dome stuffed omelette and Andalusian style adobo sea bass

Just like the fresh vegetables it espouses, the farm-to-table concept is firmly rooting itself in the world’s food culture. More an unyielding fixture than a fad in global dining, the rise in farm-to-table dining habits signifies a new way of thinking about food; a new attitude towards sustainability. People are focusing as much on brilliant produce as they are on brilliant cuisine. The movement’s having a moment, and it’s an international one. From India to Australia, farm-to-table restaurants can be found in nearly every major city – some even gaining a cult following, and filtering through from big-restaurant menus to tiny cafés. Closer home, the Australian chef Troy Payne is trying his best to win people over to this vision, and change the way the UAE eats. Where he grew up in Melbourne, with its clear-cut seasons, the only time he’d eat something was when it was available. This early lesson on the benefits of seasonal eating meant a life lived in awe and respect of Nature: “We grew up learning about the ingredients around us, whether it was Dad cooking on peat moss or wrapping things in eucalyptus barks and leaves.” Years later, he’s nostalgic for back-to-basics cooking of