The Address Downtown Dubai and The Address Dubai Marina, the five-star premium hotels of The Address Hotels + Resorts, won two top awards at the Meat and Livestock Australia (MLA) Black Box Culinary Challenge, one of the renowned industry competitions.
Chef Daniel Edward from The Address Downtown Dubai and Chef Martin Chiffers from The Address Dubai Marina represented The Address Hotels + Resorts at the competition held recently. The Address Downtown Dubai won the first prize and The Address Dubai Marina team emerged as second runner up.
Mr. Marc Dardenne, Chief Executive Officer, Emaar Hospitality Group and Emaar Hotels & Resorts said: "The teams from our hotels have done a commendable job by winning top accolades at this prestigious competition. At The Address Hotels + Resorts, we believe in offering a vibrant and memorable experience to our guests and our restaurant and lounges are an important part of ensuring this. Our talented associates have helped us to deliver what we promise, and these awards are testament to their competencies."
At the challenge, contestants have to open a mystery box and prepare delicacies with the ingredients provided within a specified timeframe.
The Address Downtown Dubai's award winning preparations included Australian lamb with carrot puree, fettuccini and tomato caviar jus as appetizer, pumpkin soup with cream cheese tortellini, beef two textures with green beans and foie gras for the main course and apple compote with chocolate, spiced liquid, vanilla and raspberry for dessert.
They gave each dish a creative name which explained the state of mind of the person enjoying their meal. The appetizer was inspiring, the soup brought anticipation, the main course was intense for the taste buds and finally due to the change in flavour the dessert was called adjustment.
The Address Dubai Marina's team prepared lamb cake tomato royale for the appetizer, pumpkin soup, duo of Australian beef rump for the main course and caramelia praline tian, espuma and raspberry for dessert.
Both hotels had eight members each helping during the preparation and service process. The work was equally divided amongst the team and points were awarded by the judges for taste, skills, originality and innovation.
