Features - Insight
More than macarons – Ladurée’s past, present and future
One of the founding French tearooms in revolutionary France, and now famed for its iconic macaron and other legendary delights. Greg Sunning talks to the man behind Ladurée, chairman David Holder.
Five minutes with Abdulaziz Al-Kuwari
Qatari rally driver Abdulaziz Al-Kuwari recently wrapped up an intensive year of competition, taking part in both the World Rally Championship and Middle East Rally Championship calendars. With his father and grandfather rally drivers before him, the need for speed was always in his blood.
Articles - Insight
fine food - Peter Gilmore
Peter Gilmore describes his cuisine as “food inspired by nature” and is renowned for beautifully structured food with innate simplicity.
What’s in my travel bag: Mohamed Abu Issa
Riding 900km on a quad bike across varied terrain may not sound like the most comfortable way to spend a day, but Mohamed Abu Issa makes a living from it. One of the most famous races he enters, the Dakar Rally, has stages of this distance, and in 2014 Mohamed became the first Qatari ever to complete it riding a quad. He is currently preparing for the next Dakar race in January.
When an inventor father went into business with his artistically minded daughter, a unique way of making and presenting chocolate resulted. Greg Sunning talks to Choc on Choc co-founder Flo Broughton about their intelligent chocolates now in demand around the world.
Five minutes with James Williams
Oryx speaks to James Williams, the host of CNN International’s new travel show, In 24 Hours, which descends on a vibrant city each month to experience a perfect day’s downtime.
What’s in my travel bag: Gerald Tan
Gerald Tan is one of Doha’s most prominent food bloggers (boulangerry.com). With a background in TV journalism, he is originally from Malaysia, and worked in Kuala Lumpur and Washington DC before moving to Qatar in 2011 for a job at Al Jazeera English. He is currently working on a show for the station that will examine the culture of a city through its food.
fine food - Jograj Dhaniram
Before joining Chingari at the Radisson Blu Hotel, Doha, head chef Jograj Dhaniram undertook intensive training for two years in different five-star hotels in Mumbai. This was followed by an opportunity to lead the kitchen team as the Head Chef of a fine dining restaurant. A few years later he joined the then Ramada Plaza – now Radisson Blu Hotel, Doha – which has been his ‘home’ for the past 19 years, as the Head Chef at Indian restaurant Chingari.
Five minutes with Timothy Potts
As the director of the J. Paul Getty Museum in Los Angeles, Timothy Potts oversees the city’s most popular cultural attraction, guiding two million visitors per year on a thoughtful and inspiring journey through art history.
What’s in my travel bag: Samuel Wongso
Samuel Wongso is the go-to tailor for Indonesia’s socialites, celebrities, and dignitaries. Together with his brother Stephen Wongso, and his cousin Jonathan Wongso, he represents the fourth generation of Wong Hang, distinguished tailors since 1933 and suit makers to Indonesia’s high-profile business magnates and officials, including President Joko Widodo himself.
fine food - Edward Holloway
“Cooking... buy only the best stuff, keep it fresh, cook it right, serve it up. Simple... but never easy.” – Edward Holloway, Buenos Aires, 2015