January 16-31, 2011 p. 26 - Tempoplanet
January 16-31, 2011 p. 26 - Tempoplanet
January 16-31, 2011 p. 26 - Tempoplanet
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By Ellaine Fatima<br />
Biella<br />
The Scene: Biella is good choice for anyone wishing to take a<br />
break from the hard work of mall-trawling or thinking of a nice<br />
staff lunch outing. (Tempo did the latter). Biella, at Marina<br />
Mall, offers a comfortable and stylish restaurant setting away<br />
from the echoing halls of the mall. Like I said, the interiors are<br />
urbane and airy… very straightforward, just like the prices<br />
on the menu. Service is a bit sporadic (sorry Andrew) and the<br />
menu is predominantly Italian, so patience is required here as<br />
everything is made from scratch. This is less eat and run, more<br />
Mediterranean siesta...<br />
What we tried: As soon as we settled down, it was only<br />
moments before a basket of french bread and focaccia was<br />
placed on the table. So we all did the olive oil and balsamic<br />
vinegar dipping thing while waiting for the food to arrive.<br />
The pizzas are always the safest bet at Biella. They’re light,<br />
crisp and flavourful. The risottos are a nice option to those of<br />
you who are arborio rice lovers, but an argument broke out<br />
over whether or not the risotto was a tad on the bland side.<br />
The seafood risotto oozed with clams, mussels and squid. We<br />
washed it all down with fresh juice and it was all good and<br />
wholesome! The meal culminated with green tea and panna<br />
cotta for dessert- soft, creamy white flan served cold with<br />
triple berry sauce....mwaaaaa...bellisimo!<br />
CITYBITES<br />
Where: Marina Mall • Price: Dh 200-300 for two<br />
Granita di Arancia (Orange Ice Water)<br />
FANCY ICE-CREAM<br />
Ingredients<br />
1 cup sugar<br />
2 1/2 cups water<br />
1 1/4 cups unsweetened orange juice<br />
2 tablespoons lemon juice<br />
1 teaspoon finely grated orange zest<br />
By Chef Dankel<br />
Place the sugar and water in a pan over a moderate heat and stir until the<br />
sugar is dissolved. Bring to the boil and boil for 5 minutes. Cool to room<br />
temperature, then stir in the fruit zest and juice.<br />
Pour into a shallow freezer-proof container and place in the freezer. Leave for<br />
30 minutes and then stir. Continue to stir every 30 minutes until your mixture<br />
is granular in texture and can be mashed with a fork.<br />
Remove from freezer and serve immediately in individual glasses. Grate more<br />
orange zest on the top for garnish and taste.<br />
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