Meet the dashing Reem Ayyash, a soon to be food blogger launching ‘A Food Affair’ from Dubai in the UAE.
What’s your signature dish?
My show-stopper chocolate biscuit ice-box dessert – just 5 simple ingredients – 10 minutes to prepare and it impresses every single time!
What’s been your ultimate meal to date?
Have plenty of memories to choose from but one that i will never forget is a beetroot and warm goat cheese salad – sounds basic but the goat cheese was encrusted with toasted bread, laid on top of roasted sweet beetroot and drizzled with a delicious dressing – it was gorgeous! the meal continued with a creamy truffle pasta and creamy tiramisu
What’s the hottest item on your shopping list?
Water chestnuts – used them recently in my Asian Chicken Wraps and they gave an incredible crunch and taste.
What celebrity or celebrity chef would you most like to break bread with? Why?
I want to marry Bobby Flay and be BFF with Nigella Lawson! The Iron Chef is so easy going and I love how he puts signature twists on American favorites. No one enjoys food like Nigella – and we have the same reaction when eating chocolate cake
What are you most looking forward to about #FBC12?
I’ve recently left the corporate world so I can explore and start a culinary adventure! I’m excited to meet new friends who share the same love and passion I have for food and culinary delights.
Which other food bloggers do you follow most closely?
What would your last meal be?
I’m blessed that my mother-in-law is a fabulous cook but there is 1 dish she makes that makes my stomach smile! It’s a famous Arabic dish called Fatet Djaj (layered chicken platter) (those on Atkins diet should stop reading this) and it starts with a layer of fried pita bread topped with a layer of cooked rice, shredded chicken and a finally a thick layer of creamy yogurt. It’s also decorated with parsley and pine buts – Three letters: O.M.G
Who taught you to cook?
My mother and beloved Grandma, I was their dedicated sous chef. Plus a course at Cordon Bleu sharpened my skills and gave me great knowledge of ingredients – im addicted to Food Network and only browse the cookbook section at the book store
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