Baked cheese seems to be a theme in my life in recent weeks. Hot on the heels of this extravaganza on Christmas Day I found myself delving back into the gooey mess that is baked Camembert.

Last night’s indulgence was brought to me by the good people at French brasserie La Varenne

Melting moment

This was baked in the paper container it comes in and served with honey and truffle oil. It was one of those rare moments in dining where many senses were tickled – sight, smell and of course taste. The fact that it’s a tactile dish involving digging the fresh baguette pieces into the oozing hot cheese is even more exciting.

Sorry, lost myself for a minute there. Back now.

We left the mixed green leaves to their own devices – all the more room for melted cheese. It was one of those days I thanked the good lord I wasn’t lactose intolerant.

Just a note about La Varenne – if there is ever a restaurant that shows how far Qatar’s dining scene has come in recent years, this is it. It’s not situated in a hotel (but a spectacular office tower with views across the city), serves sophisticated food (and alcohol) and is regularly packed.

I’m in truffle

Here’s to more hot cheese (and other hot items – canapes, beaches…men) for 2015.

* Blatant plug – dear Doha readers don’t forget to enter the Red Lobster competition I am running. Just a few more days to enter. You can find the details here.

Yes, I know, I should be sent to Blogger jail. I’ve been a little remiss in the posting department.

As you know, I get distracted easily. My distractions have been both difficult (work, life) and sometimes delightful (no comment).

Recently, in the depth of my dual happy/sad funk, The Four Seasons invited me to try the new menu at an old Doha standard.

Il Teatro was one of the first restaurants I visited when I moved to Doha and I have had a fondness for it ever since. The issue is, it’s a little stuffy. The interior screams “High End Hotel Restaurant”. The food is always excellent, but the atmosphere a little lacking.

In an effort to “loosen its tie”, the restaurant’s new chef Marco Arlotti has injected some fun and is making it a little more casual. The new menu, straight out of comfort food 101.

Soft shell crab

Shrimp gnocci

There is an emphasis on seafood and the flavors are both familiar and also a little challenging. For example a Chilean sea bass with almonds may seem like a strange marriage to some, but the nuttiness works with the meatiness of the fish.

Chilean sea bass with almond emulsion

I’m always happy to see an old favorite get a makeover and this is one I hope this new incarnation is here to stay.

*Life on the Wedge was a guest of the Four Seasons Doha

Details:

Il Teatro – Four Seasons Doha

Phone: 4494 8888‎

Web: http://www.fourseasons.com/doha/

It started very small a few years ago, but the Qatar international Food Festival has grown in stature each year.It’s now one of the best organized and most anticipated events in Doha.

It’s back again for 2015 from 24 to 28 March at the Museum of Islamic Art Park again and looks set to be equally as good as last year. you can find out information about the various activities on offer here.

But I’m pretty excited about the Dinner in the Sky concept this year which is offering a “Taste of Business Class” from Qatar Airways premium menu.

I will be posting updates as they come, but you can keep up to date with it here as well.

It’s back for 2015

As I have mentioned in previous posts, the Qatar International Food Festival is one of my favorite events in Doha.

This year Life on the Wedge has teamed with Qatar Tourism Authority (the organizers) to bring you a fabulous competition to win dinner for two on the delicious Dinner on a Dhow which is an evening cruise catered by Souq Waqif Boutique Hotels.

The Dinner on a Dhow is a perfect mixture of fine dining and a touch of local and regional culture. A traditional Dhow will be fitted out with tables, seating and buffet sections as well as barbeque and cooking facilities.

The Dhow cruise is one of the truly quintessential Qatar experiences.

Doha dhow cruise at sunset

Win Dinner on a Dhow

How to enter? It’s easy (but not too easy!):

1. Follow @lifeonthewedge and @QIFF_ on Twitter

2. Answer the following question in the comments section below:

Where will the 2015 edition of the Qatar International Food Festival be held?

You can find a full listing of special zones and activities for the event here and maybe even the answer to the question.

Competition closes 6pm Monday 23 March, 2015.

Good luck!

Event sponsors Qatar Tourism Authority

Also brought to you by Qatar Airways

Many years ago, in what seems like another lifetime in a galaxy far, far away, I was a newspaper editor.

This was pre-Instagram and pre-Snapchat (yes Virginia, there wasn’t always a Whatsapp).

Actually it was 2008 and I remember putting on the front page a story that the famous Nobu restaurant would open in Doha within the next 12 months. Well, as is the way with anything you really want, we were made to wait. And wait. And wait…

Finally, in a blaze of glory, Nobu has opened its doors in Doha and I have to say, it was worth the very long wait. Almost as long as it took me to write this review.

Let me be upfront about this I have been several times now and been a guest of Four Seasons Doha however this review is based on the food.

The restaurant itself is a marvel of smooth lines and curves and has what is possibly one of the best views in the city from the rooftop.

Dinner and a view

The venue has 134-seat interior dining area, two private dining rooms, a 10-seat sushi counter, two inside bars and a 38-seat rooftop lounge that encompasses both indoor and outdoor seating options. The main dining area is a little too bright and lacking in atmosphere for me, however this may improve when the restaurant is full.

View from the roof bar

Dining room lacking in atmosphere but I hope this will change

Another interior

Service wise, as I said, I was there as a guest each time. But I found the staff knowledgeable and passionate about the concept and the food itself. That can make all the difference.

Now…the food. As is the case with Nobu, Japanese fusion is the “genre” – fresh, clean flavors.

Apologies for the blurry photo – lighting was a challenge. Highlights from the starters include Nobu Stye Tacos with a range of fillings including wagyu beef or lobster which are mini tacos with an asian bent as well as Nobu Wagyu Beef Sliders, which uses a spongy tofu bun instead of bread.

Get me started

When is a bun not a bun? When it’s tofu.

My standout dishes from each visit also included what Nobu does best – sashimi. Yellowtail Sashimi with Jalapeño and a Whitefish Sashimi with Dry Miso both taking the diner on a rollercoaster of flavor with the silkiness of the fish and the citrus ending in the case of the yellow tail.

Sashimi with a kick

Hands down the best dish for me was perhaps the most inventive. Lobster and Artichoke Salad with Dry Miso was a tangle of noodles and flavors.

Tangle of flavors

Other highlights included the traditional tempura which was light, clean and the batter crunchy. And of course the world famous miso black cod which is served with lettuce and should please even the most aggressively gluten free amongst us.

The signature cod with miso

The seafood shy amongst us (I have one in my life) will be well served by the selection of Wagyu beef. I always think that Wagyu is a bit overrated and over priced (sacrilege for a food blogger I know) as I find it too rich, but two dishes – Wagyu Anticucho (with a Peruvian smoky chilli powder) and flambe style may go some way to change my mind.

Tempura vegetables

King Crab claws – plump and juicy

Hmmm steak

Those who know me know I am no dessert fiend. I did try them (the cheesecake being a stand out) but the true heart of the meal was the starters, which showed the most inventive and interesting flavors.

As a dining experience, Nobu will set new standards.

The sense of arrival you get from literally driving the entrance through to the cocktail bar and then the food were excellent. I have heard reports about people waiting a long time for food – the place has only been open a matter of weeks so I expect this will be ironed out (although as someone pointed out they have had seven years to practice).

In my eight years in this country I have seen fine dining evolve from a hotel buffet through to more sophisticated offerings like Hakkasan Doha, La Mer at the Ritz Carlton, The Anvil Rooms and others. We waited a long time for Nobu to open. It’s early days but so far it seems it was worth the wait.

The sense of arrival

The Details:

Nobu Doha

Four Seasons Doha

Open daily for dinner and lunch

Reservations: Tel.(974) 4494 8888

Nobu Doha Website

*Life on the Wedge was a guest of Four Seasons Doha but this review is based on personal opinion and experience.

In my next life I want to be a flamenco dancer. There is something about the combination of fierceness, amazing red frocks and being able to dance in high heels that really appeals to me.

I have always loved Spain and visited Madrid twice in recent years. I even bought one of those stunning fringed Spanish shawls, determined to channel my inner Flamenco dancer. I’ve worn it once and nearly decapitated myself when it got caught in the door of my car.

But I love the Spanish combination of pragmatism and  love of life and food. And their sense of humor. This is the country that gave us surrealism.

Spanish Chef Raul Cob Ferrer, head chef of El Faro at Kempinski Marsa Malaz and I have been corresponding with each other on Twitter for some time. Like many of my online relationships, we don’t always understand each other, it’s not always in English and I don’t speak Spanish. So it’s been interesting.

Chef Raul’s twitter feed is a lively mix of food and fun and he’s well worth following  @elcabanyal128

When the team, including Chef Raul, invited me to an exclusive menu tasting last week, I had to say Si.

First things first – El Faro (which means the lighthouse) is hands down the best looking restaurant in Doha. Taking all the design flair the Spanish are famous for, a truly beautiful space has been created. The centerpiece is the Picasso-esque mural on the wall of the main dining room.

El Faro interior

It is like no other restaurant in Doha – with every area reflecting a very specific design aesthetic – including the main dining area, tapas bar, bar area and even the bathrooms.The atmosphere is complemented by a background soundtrack of some crazy Spanish pop.

Brooke channeling her inner flamenco dancer. This is actually the ladies’ bathroom

Now – the food. My sidekick Brooke and I were treated to a selection of the menu presented by Chef Raul. The menu runs from tapas through to paella and other traditional mains.

Traditional Spanish bread. You smash the tomato into the bread. You won’t eat bread the same way again!

Being led by the chef, we started with a selection of tapas washed down with very generous glasses of house made Sangria.

Sangria nights

The highlight for me being the Spanish version of frito misto, or deep fried seafood and three different types of croquetta (deep fried potato patties with fillings including cheese) and pattas bravas with a spicy sauce. And, of course, the cheese.

Trio of Spanish cheeses

The Spanish cheeses includes the king of cheese – Manchego. But also two I hadn’t had before. Idiazabal is a pressed cheese made from sheep milk and hails from the Basque region. It is aged for a few months and develops a nutty, buttery flavor but if aged longer, it becomes firm, dry and sharp and can be used for grating.

The second new cheese for me was Mahon, which comes from Minorca on the Mediterranean coast. Depending on age, it’s soft to hard and made from cow’s milk.

Fried seafood with saffron sauce

Back to the menu itself. You can just order a selection of tapas from the menu and leave contented.

Patatas Bravas

Tapa the World

But my main reason for being there was to try the paella. Chef Raul sent out two types – one a traditional seafood paella thhe other replacing the rice with vermicelli noodles.

Sticky lobster paella

Using vermicelli noodles is common in Valencia, in Spain’s sun-drench south.  Fideuà” is a very popular traditional main course similar to paella. Cooked in a pan, it is made with noodles and seafood cooked in fish broth. Fideuà is quicker and easier than making “paella,” and is as colorful and flavorful as well, making it a perfect dish for warm weather. It’s soupier and wetter than a traditional paella.

Paella but not as you know it

Both are perfect for sharing with a group. As I said, both paella were soupier than I have tasted elsewhere and as is the tradition in Valencia, the seafood is served in the shell so those looking for what they think is a traditional paella should be prepared.

I had been very excited about visiting this restaurant and I am glad I waited.

The service was impeccable and knowledgeable (when I asked the origin of the cheeses, they knew and even wrote the names of them for me to research on my own). The space itself,as I said before, is easily the most stunning in Doha. And the food – well, as a Spanish friend of mine told me this week – it’s the real deal.

As for that dream of being a flamenco dancer. Maybe after a few glasses of sangria (but have you seen my feet?)

The Details

El Faro

Marsa Malaz Kempinski, The Pearl, Doha

Open for dinner only (at the moment)

Phone: +974 4035 5011

Email: restaurants.marsamalaz@kempinski.com

*Life on the Wedge was a guest of El Faro but views are my own.

I know I sound like a broken record/tired old expat when I say that Doha’s dining scene has really skyrocketed since I arrived eight years ago.

But it has.

When I arrived we had a handful of five star hotels and few independent dining options for those who like something more challenging that a drive-thru burger. That said, there has always been excellent Arabic and South Asian choices at all price points.

In recent years, we have seen Alain Ducasse’s Idam open as well as a branch of Guy Savoy’s empire open (then close). We have also seen other dining options like French bistro La Varenne and its sister steak restaurant The Anvil Rooms open their doors as well as organic venture The Chef’s Garden at Qatar Foundation. Another “big night out” favorites includes the always special Spice Market at W Doha and Il Teatro at Four Seasons Doha. More recent spectacular entrants include Hakkasan Doha and of course, the greatly anticipated Nobu.

In recent years there have been two stalwarts on the fine dining scene –  La Mer at the Ritz Carlton and Gordon Ramsay Doha. Both still deliver in terms of taste and elegance and I wanted to pay tribute to them while also hopefully opening them to a new audience.

One the challenges facing chefs in fine dining in Doha has been access to ingredients. Both outlets negotiate this by establishing strong relationship with suppliers but are also benefiting from Qatar’s increased access to the rest of the world (thanks Qatar Airways). Their chefs also know how to work around the occasional shortages.

I visited La Mer again recently at the invitation of the fabulous Ahlan Qatar who hold regular blogger dinners. Regular readers will remember I have already been treated to their new Blind Tasting Menu and it was a pleasure to return and try other dishes.

Duck confit at La Mer

Canadian chef William Khala, the restaurant has revamped La Mer’s menu and dare I say, given it a daring twist. This duck confit was everything it promised to be – soft, gamey meat topped by a crispy “crackling” on a bed of mixed grains (quinoa included).

Scallops and cauliflower cous cous

Khala plays with flavors and textures unlike any other chef in Doha. His scallops with a caulflower “cous cous” being a case in point. Cauliflower is not the most flavorsome of vegetables, but like the cous cous it emulated, it takes on board the flavors its accompanies.

On any given night, the restaurant with a stunning view plays host to hotel guests, foodies and even couples celebrating big events (the rose petals on the table a giveaway). The menu is mix of the daring (like the duck confit) and the familiar while the staff are charming and knowledgeable.

Not too far away from the Ritz, one of the first of the newcomers brigade to take the plunge into this potentially lucrative market was Gordon Ramsay Doha at the St Regis. One of the outposts of the Ramsay empire that now stretches to Hong Kong and beyond, it opened in a blaze of publicity generated by the presence of the (alarmingly charming) man himself.

I have visited the restaurant several times, but had always filed it under the “special occasion” food file. That special occasion rarely coming (cough).

Nobody does a special event better than the St Regis. I was invited last week to try a special menu for their Champagne Supper, which was a one off event with wines to match. Guest Chef Davide Degiovanni, Head Chef for Gordon Ramsay’s new venture Union Street Café in Borough, London.

The life of a food blogger can be charmed and I am the first to admit that and being able to try this before the event was a true privilege.

Starters included dried parmesan skins – the rind is air-dried until it become a salty, crunchy piece of deliciousness.

Dried parmesan rind

Saffron risotto with asparagus and gold leaf.

Remember my comment about living a charmed life as a food blogger? This was one of those moments. Gold leaf on a risotto. Creamy, al dente, and did I mention the gold leaf?

Veal, currants and pine nuts

Ramsay is at heart an Italian-trained chef and his restaurants reflect that. This veal dish being a case in point. Just on the edge of rare, with sweet and moreish savory notes.

While this was a special menu and event, it was good to be back at Gordon Ramsay Doha. The dining room, with a little too bright to be truly romantic, is still one of the most gorgeously decorated in Doha. And the service and experience (from the private entrance to the best sommelier in town delightfully over-the-top atrium where you can have pre dinner drinks) is unmatched in Doha.

Eating and dining well doesn’t always have to be about gold leaf and golden touches. I’m just as happy with a burger and a pint as I am with a seven course tasting menu. For me it’s all about the company. but every so often, it’s nice to take that company somewhere special. And when those times come around, these two restaurants should be top of your list.

The Details:

La Mer, Ritz Carlton Doha

Phone:  +974 4484 8506

Email: rc.dohrz.leads@ritzcarlton.com 

“So, what did you think of your first experience at PF Changs?”

It was the 64,000 Riyal question and one every food blogger dreads. Especially when posed by the man he founded the restaurant himself. Both Phillip Chiang and his international marketing director had me in a spot.

Since opening two weeks ago, the Doha branch is serving around 1500 customers a day with people waiting up to an hour for a table (the only thing I would line up for is an ABBA reunion and that ain’t happening until Annafried says so). There have been some social media reports about poor service and spotty food (addressed by the team at our dinner and fairly branded as opening “teething problems), but yet they keep coming.

The restaurant sits in the consumer space also occupied by fellow cult outlet, The Cheesecake Factory. Insiders call it “Casual Plus” – causal dining but with more class and a higher price tag. Better ingredients and a better experience.

Such is the cult following that PF Changs generates that there have been social media postings for months updating people about the progress of this outlet.

There were even some starry eyed bloggers among the brethren seated at the media event I attended.

Only I remained a skeptic. An aggressive skeptic at that.

Then…that question.

My fork was posed mid-air over something called “Banana Spring Rolls” (more of that later).

“Look,” I said. “I wanted to hate this place.”

I honestly did. I was prepared to take it down. I have an aversion to chain restaurants and I had this pegged in the same box.

I explained that all my North American friends spoke of this chain with messianic fervor. And in that true “travel tosser” way, explained I had visited China, eaten some awesome food and also being from the Asian influenced city if Sydney, I kinda knew what good Chinese food was.

But…

But…

The chicken lettuce cup – their biggest seller

We were given a tour of the menu including their most popular items. The chicken lettuce cup (the food snob in me says it’s San Choi Bow, but hey when in Rome/Los Angeles/etc) is worldwide their biggest seller. Served with three dipping sauces including a chilli hit. Phillip (as he likes to be called) said customers have tended towards spicier foods in recent years and the sauce added the heat I also required.

The star attraction for the night was Dynamite Shrimp which the team admits is a Middle Eastern phenomenon. Since opening 11500 servings of this dish have been produced.

From my perspective it ticks my culinary boxes – sweet and savory, seafood and deep fried. And, served in a martini glass.

Dynomite

I could have done with a little less sauce, but in terms of taste and serving size, this is a winner.

My other standout dish was the dumplings – which come with meat, seafood or vegetarian. I consider myself a bit of a dumpling expert (a four day trip to Shanghai being my only qualification) and these passed muster.

Pass that dumpling NOW

Other dishes included a pretty tasty Mongolian Beef, which is a sweet, soy-glazed flank steak wok-seared with scallions and garlic. I didn’t admit that I had used a rip-off of this recipe to make something similar at home recently.

I asked Phillip Chiang if they used MSG and he emphatically said no and they also make every effort to source ingredients that don’t use this additive.

The food kept coming

The Kung Pao chicken (which I have only ever had in the US) was described as spicy Sichuan chili sauce with peanuts, celery, scallions and red chili peppers. For me it was heavy on the peanuts and light on the spicy.

Meanwhile the Pad Thai (the chain bills itself as pan-Asian) was tasty, the noodles cooked well and pretty close to accurate in terms of flavor. I was also pleased to see they didn’t fall into the trap of swamping it with gluggy tamarind paste and calling it Thai.

I don’t really do dessert, but I do do ice cream (that’s another post). I passed on the Great Wall of Chocolate (I’ve been to the actual Great Wall of China, chocolate may have helped deal with the hordes of tourists) and sampled the previously mentioned Banana Spring Rolls. These reminded me of the battered and deep fried bananas of my Australian childhood. that’s a great memory.

One banana…two banana

Back to that “gotcha!” moment every food blogger hates.

I put down my fork, moved the banana spring rolls closer to me so no one else got to touch them, and made an admission.

“Actually,” I said. “I have really enjoyed my first PF Changs experience.”

Admittedly it was a media event in the private dining area and at that point I felt like an engorged Beluga whale after having sampled 10 different dishes.My only issue (and this was so which much of the menu), is that they could dial down the salt quotient. I woke this morning with a raging thirst (for water as opposed to for vengeance).

But the food, I have to admit, was well presented, fresh and yes, even tasty. This isn’t food that pushes boundaries, rather it’s comfortable and accessible.

As I left at 830pm on a Monday night in Doha (past this old woman’s bed time), there were several people patiently waiting to be seated.

That speaks volumes.

The Details

PF Changs Doha

Opposite Food Court, Villaggio, Al Waab, Doha

Tel: 44528541

*Life on the Wedge was a guest of PF Changs Doha

Every once in a while I find my natural born cynicism  undergoes a forced correction. I’m a journalist. It’s inbuilt.

It happened recently with PF Changs Doha and yes, it’s happened again.

A week ago I received a truly interesting invitation to a preview of the Al Jazeera Cafe.

If my eyebrows could have arched, they would have.

Qatar, where I have lived for eight years is the home to the Al Jazeera network which broadcasts news in English and Arabic.

I thought the invite might be a once off for one of their programs and being at Katara cultural village, I knew it wasn’t in the network’s notorious cafeteria. At least I might get a good coffee.

But upon entry to the purpose built cafe at the foot of a giant pigeon tower, it soon became clear that this was more than just a once-off event. They were extending the brand beyond news into a cafe/restaurant concept.

The sleek interior

Mohammed Al-Rumaihi, Manager of enterprise at the Al Jazeera Media Network said the plan for a cafe had been brewing since 2007. And now, at Katara in partnership with Aspire Katara Hospitality, it was a reality.

Unlike other TV networks, Al Jazeera sits on a compound, is difficult to access and a little bit mysterious to many. So, the network decided to bring Al Jazeera to the people. They have moved their in-house museum containing many important items from the network’s rich history which are now on display. There is also a studio where programs will be broadcast, an interactive area, and of course, a restaurant with live streaming of all Al Jazeera’s channels.

“It’s a little bit of news and a little bit of food,” said Samir Ibrahim, Director of Sales and Distribution.

A taste of the menu

The Blog Up in Lights!

The iPad Menu

The restaurant’s menu runs the gamut of Arabic and international cuisine, with some organic and locally sourced products included. It is presented on an iPad style menu which also doubles a live stream TV.

Selection of salads

I was one of a group of local bloggers and social media fiends invited  to explore the concept and the menu. I was, as usual, entering with my natural cycnicism. But I left a fan. the food itself was fresh, well presented and thoughtful. Care had been put into some unique touches like the fresh bread was presented on a Himalayan pink salt slab and served with organic olive oil from Spain (the homeland of the chef).

In the pink (salt)

The starter of a selection from the salad menu was fresh, clean and well prepared. the highlight was the soft smoked salmon.

12 hour slow cooked beef

But the main, mine being a 12 hour slow roasted beef cheek, was one of the best dishes I have had in Doha this year. It was literally fall apart perfection with a sweetly moreish sauce.

You had me at mac and cheese

Sides included mashed potatoes, vegetables and this mac and cheese which hit the spot. Al Rumaihi said the menu was carefully devised to showcase some local products (including organic honey produced not far from Doha) as well as international ones like mineral water from Poland.

Al Jazeera presenter and fellow Twitterati Kamahl Santamaria giving us a tour

Al Rumaihi told me there were plans afoot to extend the brand and concept to other locations with London being the first cab off the rank.

The wall of frame

I entered this event thinking I had seen it all when it came to restaurants and dining in Doha. Again, I really shouldn’t be so judgmental. For a news junkie like me (the news ticker is always moving), this is what my fellow food blogger Gerald described as “like Disneyland”.

But this is also a truly unique concept and one that will appeal across the spectrum of nationality and age.

The Details

the Al Jazeera Cafe

Shakespeare Road, Katara Cultural Village (near the falcon hood)

Open for breakfast, lunch and dinner.

Facebook Page

Website: Al Jazeera Cafe

*Life on the Wedge was a guest of Al Jazeera

You know those moments. Where you have been living in a city for a long time (let’s say eight years) and you think you know everything about it. Every nook and cranny. Then, you discover something new and you shout it from the rooftops and everyone else is like “Um yeah. Thanks Scoop.”

That happened twice this month. The first time when I discovered Chillis did home delivery. When the delivery guy came to my door with a bag of deliciousness, I commented on how I was surprised he found my building. The delivery guy shot me a withering look and said: “Yes Madam. Everyone orders from us here.” Boom.

The second time was with the discovery of Yee Hwa Korean Japanese Restaurant.

This was borne out of a craving for sushi and ramen and a desire not to venture too far from my hood. I hit the Zomato Doha app and it literally led my direct to their doorstep via their google maps integration.

I arrived just after 12pm and there was already a scrum for tables. The clientele was predominately Korean, which made me happy and relieved.

The extensive menu run the full range of sushi, sashimi and Korean and Japanese favorites including noodles, tempura and bulgogi.

I settled on tempura maki rolls, the kimchi pancake and the spicy seafood soup.

Settling in

My adventure that day was a solo one and big thanks to the waiter for handling this well. When I looked around the restaurant I saw several other lone diners happily slurping away.

Like all Korean restaurants I was served up a selection of freebie side dishes including the ubiquitous kim chi (spicy fermented cabbage). Now I love a side dish so I had to restrain myself.

The restaurant has it’s own sushi chefs and everything is prepared to order, so be prepared to wait between dishes.

You had me at side dish

My sushi rolls were fresh and as promised, crispy inside. I wanted to take home a vat of the special sauce they were served with but it wouldn’t fit in my purse.

Note the sauce

When the kimchi pancake arrived, it was the size of a large pizza. I looked around the room and no one was judging me for this. I managed two pieces before asking them to pack it up to take it home with me for dinner. It was a little greasy as I expected, but was also tasty, with the sour tang of the kimchi offset by the added vegetables.

The  spicy seafood soup was the recommendation of the waiter, who knew his audience. It was more a vat than a bowl of soup. I regretted instantly wearing white that day, but it was filled with noodles, prawns and squid and soon had me wanting to drink from the bowl. It also cleared my sinuses.

The soup of my dreams

I was done within an hour and as I was leaving, I noticed the restaurant was heaving and there was a line of hungry patrons waiting.

Everyone in that restaurant was in on the secret. And finally, I can say that I am too.

Finally.

The Details:

Yee Hwa

Ground Floor, Doha Downtown Hotel Apartment,

Al Kinana Street

Al Nasr, Doha

Phone: +974 44419898

There are few things that can make the world better again than fried cheese and copious amounts of sangria. Which is why when the invite came to try this new restaurant, I literally ran towards it screaming.

Soothing sangria

Spanish food is literally surging in Doha right now. With the excellent El Faro at the Marsa Malasz and now this gem, Aceite at the new Melia Doha.

On a Thursday night in July, it was busy with big groups of work people enjoying the tapas and a drink as well as couple and of course two hungry Australian sheilas.

Plied with a very hypnotic sangria tapas style starters of cheese and chicken croquettas along with fried calamari set the scene.

You had me at cheese

The croquettas were parmesan and apple – a moorish (see what I did there) melange of sweet and savory and fried to perfection.

Grabbed by the tentacles

Lightly crumbed and fried, the calamari was served with its own ink. Unctious yet also just oily enough.

Trust me it was good

Between courses we were brought something described as “Squid Cappuccino”. This did not fill me with excitement. I have been known to be wrong. Topped with a creamy foam, deep inside was a salad of squid and peppers dressed with oil. It was a stand out amongst a meal of excellent dishes – not too fishy yet also not oily.

Tomato bread

Paella but not as we know it

A seafood paella from Valencia of vermicelli noodles, clams, mussels and prawns was a salty seafood sensation. It had all the familiar smells of a paella but the textures were new and exciting. Also, I haven’t had a decent clam in Doha for some time (so many jokes there)

Excuse me I must be alone with these churros

Those who know me know I don’t like sweets. Except for icecream. And cupcakes. And donuts. These churros ended the meal with a bang – deep fried and dusted in sugar and cinnamon, I didn’t even stop to dip them in the chocolate. The same can’t be said of my dining companion who drank it direct from the cup. #nojudgement

A large, bright space with a TV showing Spanish tourism videos, the bar area was almost raucus and gave the restaurant a fun and dynmanic atmosphere many would be envious of in this city’s competitive dining scene.

While the atmosphere is casual, the food is very definitely five star.This is fine dining with a populist edge.

*Life on the Wedge was a guest of Melia Doha, but view are my own.

The Details:

Aceite

The Melia Doha

West Bay

Tel: (974) 401 99999

PS

Many thanks to my readers for the kind words about my mother’s passing last month. The last few weeks have been harder than I ever imagined. Your support and that of my friends and loved ones meant more than I can ever articulate.

They say that dimming the lights can heighten your other senses like taste and smell. As a woman of a certain age (cough), I find it also hides a multitude of sins.

When the team from W Doha invited me to try their own version of dining in the dark, I was very quick to confirm. Excellent food, mood lighting…what’s not to love.

While it wasn’t conducted in complete darkness (rather the stunning Extreme Wow Suite), the experience was still unique.

The seven course menu, presented by their executive chef Kim and developed for the evening, took us on a journey of the hotel’s culinary strengths.

Arancini ball with parmesan

Each course a different couple was blind folded and had a chance to guess the dish and the ingredients.

Blindfolded bandit

The seven courses were five savory and to sweets with wines to match. I competed in two courses and was worried frankly for my reputation. Luckily I was better than I expected, guessing the cheese in the arancini and two kinds of beef preparations in the meat course. Withe the meat I have to say that having no visual cues, rather the smell and taste really heightened the experience. The richness of the beef, especially the fillet, really shined.

A delicate salmon and yuzu

This delicate salmon carpaccio with yuzu (a Japanese citrus that is a meld of orange and lemon) was almost too pretty to eat.

Hamour and peas

I know my meats – Blindfolded I guessed this dish but the carrots foxed me

This concept enables you to actually focus on the food rather than other distractions. the conversation around the table was focussed on the flavors and the preparations (and some gossip but that’s another story). And of course, dining in the stunning suite with the company of the chef is an experience in itself. I can imagine it being a special occasion dinner (birthday maybe – hint hint).

The Sensory Journey starts in September and will be held every third Wednesday. It costs QR990 per head which includes seven courses, matching wines. The menu will change each month.

For more information contact W Doha on +974 4453 5000 or tweet them @wdoha

*Life on the Wedge was a guest of W Doha

My friend Rachel B and I (aka Les Rachelles) have a new game we play….”Things That Cost Less Than/Same As Our Meal at Toro Toro”.

Believe me, it’s a robust list:

1. A flight to Dubai on Qatar Airways
2. A flight to Dubai on FlyDubai plus a night in a four star hotel
3. These Jimmy Choos
4. A night in a Grand Deluxe Room at the Marsa Malasz Kempinski where the restaurant in located in
5. Dinner for one (set tasting menu with matching wines) at Noma in Denmark which has been voted the best restaurant in the world.

Now I have been sitting on this review for some time. My fellow bloggers and media have gushed about this restaurant. So on a Tuesday night last month, Rachel B and I ventured onto the island that houses it to give it a try.

Toro Toro is a South American fusion restaurant dubbed Pan Latin. It plays on the heavy Japanese and Asian influence in South American cuisine and also takes a trip to Mexico. It’s also the flagship restaurant of the celebrity chef Richard Sandoval, who I happen to be a big fan of. He now has two restaurants in Doha, including Pampano on the Pearl and I have dined at several of his restaurants in Dubai and the US.

So I was excited.

Raging bull

Let’s just say our 7pm arrival was memorable. After checking in with the hostesses, we were told there was a leak in the bar/kitchen area and we entered to see staff madly mopping the floors. Once seated, we were told that the leak would delay some aspects of the meal. Not to worry, we would have some cocktails and their legendary cheesy bread while we waited.

Pisco sour

I kinda wish I took a photo of the bread in question because it’s central to the story.The bread is called Pão De Quejjo, was served alongside tomato and chimichurri sauces.  Of course we devoured the bread and as the food was delayed, we asked if perhaps we could have some more given the delay.

“Yes that is possible,” said the waiter. “But it will be QR15.”

Silence….then incredulity. In my eight years of dining experience in Doha, I have never once paid for bread or even additional bread. Hungry, we reluctantly agreed. It was indeed cheesy and soft, but it did leave a sour taste in our mouths, but hey it’s bread right?

The waiter said we should order a number of smaller dishes and a meat main to share, recommending the Churrasco Skewer.

The starters were exactly that, bite size.

Bit size spread

The much hyped guacamole was tasty but lacked any real spice. Tuna Takake was more of a winner, fresh and light.

Crispy prawns

I also liked the crispy prawns which was coated in panko (Japanese breadcrumbs) and came with sweet and fruity mango sauce.

Beef rolls

The beef rolls, which had been pushed heavily by our waiter, were tasty and unusual thanks to the truffled teriyaki, a departure from the usual seafood rolls served up in Doha. We also tried the emapandas, which came in a serving of three, weird considering most diners would probably be couples. The mushroom flatbread which were keen to try, was a bit of a disappointment as well,

Carb loading

The main event – the churrasco – was eagerly anticipated. Served on a skewer and meant for two people, it included Australian lamb chop, ribeye steak, Achiote marinated chicken and Brazilian Picanha Wagyu fillet. Picanha is  cut of beef popular in Brazil but little known in other parts of the world. Butchers outside South America generally divide it into other cuts like the rump, the round and the loin, but in Brazil it’s highly prized.

I didn’t take a photo of the meat, because lets be honest, meat doesn’t photograph well. In hindsight I should have so I could show you what QR450 looks like.

The chicken was my favorite, it was rubbed in Achiote chilli, ark red, tart tasting powder made from annotto seed. In Mexico this is called achiote powder. The powder is used both as a flavoring and a colorant and has a deep and smoky flavor. The Picanha was tender and juicy as well which makes me wonder why it isn’t used more. I was underwhelmed by the lamb and the ribeye serviceable.

Service on the evening started off distant but ended up being almost hovering. I have never been asked so often whether I was enjoying the food. This could have been because the restaurant was quiet and because of the chaos we were treated with on arrival.

The room itself is sexy, all dark wood, leather chairs and very, very moody. In the cooler months I can see this being popular, especially it’s bar on the second floor which is apparently staffed by some very handsome bar tenders.

We didn’t order a bottle of wine, just two cocktails each  an two glasses of wine by the glass each plus water and diet coke. We also didn’t have dessert.

When the bill came, I looked and thought , “Well that’s ok”, until the hostess shyly pointed out there was a second page. BOOM.

For two people, it was more than QR1500. This includes the Qr15 for the extra bread.

For once in our over articulated lives, Les Rachelles were rendered speechless.

Now as I have said many times, I have been known to spend a lot on food and in Doha, there is a new trend to embrace high end food – Nobu, Alain Ducasse and the ever dependable Hakkasan all stellar examples.

The food was good, it was beautifully and thoughtfully presented and several of the dishes were absolute stand-outs (the tuna, the prawns and the chicken just a few).

And all props to the staff for their service while trying to deal with the aftermath of the flood.

I had started to doubt my tastes and experiences when talking to others in my industry who thought this one of the best in the city.  It’s early days, the restaurant only opening a couple of months ago, and all concepts mature and adapt to the market.

Would I go back? Probably, as I said, the food was good, but I would choose dishes differently. I am also keen to try the upstairs bar.

But I have to call this as I see and taste it. Frankly, I am hard pressed to call our experience good value for money.

The Details

While I am very much a woman of my own mind, sometimes I get overwhelmed and paralysed by indecision. Especially where a buffet is concerned or a menu where everything sounds amazing.

I also hate “Menu Envy”…you know when you finally order something then your man/friend/random nearby diner orders something far more interesting. It’s like FOMO….the foodie edition.

This is why the rise of tasting menus are so good for someone like me. The newest tasting menu on the block is being offered by El Faro at the Marsa Malasz Kempinski which I believe is one of the best new restaurants in Doha – innovative and interesting food, great service and a dead set sexy room. The trifecta.

A tasting menu in three acts, the Chef’s Choice sees the first is a being a selection of tapas served in an actual paella dish including Spanish cold cut selection of cured meats, manchego cheese (a sharp sheep milk cheese and one of my favorite), fried croquetas stuffed with cheese and also meat. Other dishes include lightly deep fried mixed seafood, the famous patatos braves coated in a spicy sauce and Russian Salad, which was the only miss for me on the platter.

Small but perfectly formed

Hits got me were the beautifully fried croquettes stuffed with cheese and of course the potatoes. I haven’t met a fried potato I didn’t like.

The main event is a paella, served between two with choices including the sticky lobster, chicken, vegetarian and the fideua which is made with vermicelli.

Yay for potatoes!

In the round

My photos of the paella we were served do not do it justice. But the seafood and chicken one I tried, the proteins were juicy and not overcooked. The rice also still had a little crunch.

The final course is a selection of desserts including rice pudding and crema catalan (a Spanish creme brulee).

This is meant to be served between two people and is perfect for date night as it’s intimate yet gives a good grounding in the menu. It comes with a jug of sangria (you can choose white or red) for QR900.

As I said earlier, El Faro has my vote for the best new restaurant in Doha. Not everyone agrees with me I have heard mixed reviews from other diners who were perhaps expecting a different experience. I thought hard about this….to me this is authentic southern Spanish cuisine and I even have Spanish friends in Doha who attest to this. Head Chef Raul Cob is not only one of the most social media friendly in Doha, he is also clearly passionate about his food and this shows through.

For those unsure, this is the perfect primer – all the big its and a couple of curve balls to keep you guessing.

The Details:

Chef’s Choice Menu

El Faro, Marsa Malasz Kempinski, The Pearl Qatar

QR900 for two including a jug of sangria

Tel: +974 4035 5555

*Life on the Wedge was a guest of El Faro but views are my own

I have a particularly over articulated life. I write and communicate for living. So it always comes as a shock when I am lost for words.

It has happened twice recently. Once when I tried to verbalize just how awful Fifty Shades of Grey the movie was.

The second time was last week, when someone asked me what “Contemporary Australian Cuisine” was.

Australia has one of those truly unique culinary scenes which draws on a myriad of influences – European, our Asian neighbors, influences from the Middle East and beyond thanks to immigration and of course our traditional Aboriginal owners. To borrow a phrase, it’s “eclectic”.

For the next few weeks, Doha foodies will have a chance to sample a menu designed to showcase modern Australian cuisine by one of its’ best exponents. In the latest instalment in its Culinary Journey series, Crowne Plaza Doha is showcasing a menu designed by Ross Lusted, the brain and palate behind the award winning The Bridge Room in Sydney.

Comte custard, cured beef ham, pomegranate

The menu we are being treated to showcases some of the best flavors Australia has to offer – slow-cooked lamb, our love of seafood is exemplified by a paprika spiked octopus and my persona favorite. a comte custard with pomegranite.

I had a chance to try a few of the dishes at a special tasting last week, standout for me being the custard (they had me at cheese) which was silky and married well with the pomegranate.

Paprika spiced octopus

Slow roasted lamb shoulder with seasonal vegetables

The menu is being offered a la carte or QR120 for a starter and main or three courses including dessert for QR155. Exceptional value for a menu designed by one of Australia’s best chefs. They are being offered with some excellent Australian wines from Wolf Blass.

The verdict? A taste of Australia without the 14 hour plane journey.

The Details:

Crowne Plaza Culinary Journey

Aramede restaurant

Tel: +4408 7788 for reservations

*Life on the Wedge was a guest of Crowne Plaza Doha but views are my own.

Most Fridays see me languish in my PJs until noon watching shows on the Crime Channel.

Not that there is anything wrong with that.

But every so often I can be convinced to leave my self imposed exile to try a new experience.

The Four Seasons Doha is an invite I always accept so this saw me drag on a dress, put some lipstick on and hit “record” on the showbox (Deadly Wives Marathon).

The concept is simple – a family style brunch in their Italian restaurant. Meant for sharing and meant to showcase something for everyone.

Family style

Bruschetta to warm up

There are two sureties in my life – one is that I will always choose cheese and the other is I never say no to calamari. Both of these dishes were winners for me. The calamari crispy and perfectly cooked, and the salad light and fresh. this is a weird cheese lovers thing, but often this dish of a simple mozzarella and tomato salad is served extremely cold. this for me ruins the texture. This salad was perfect temperature.First World Tantrum averted.

Crispy fun

Two other hits for me were the vitello tonato which is basically rare veal with a tuna sauce and the pasta alla Norma. There are no photos because I have a rule, ugly food has no place here. It doesn’t photograph well but tastes like a unami explosion. Not for the faint hearted, it’s a must try.

Pasta All Norma is one of my favorite pasta dishes – beautifully cooked eggplant and tomato. So simple it can easily be messed up, fortunately this wasn’t.

Not just norma

The main dishes also proved tasty, especially the chicken with mushrooms. Deceptively simple and easily overcooked, the chicken was cooked on the bone and sliced for serving. It was succulent and the mushrooms seasoned well.

Winner winner chicken dinner

As is the case with a family style menu, not every dish was a winner for me. a saffron risotto was pretty but a little bland for me. The same for a seafood macheroni, which was also lacking in my view, the pasta itself mismatched with the sauce.

Pretty but not my style

Desserts were served individually with a small serving of each. While I am no fan of chocolate, the tart with sour cherries took me right back to the 1970s (in a good, ABBA style way).

1970s represent!

As I said, that’s the point of “family style” – something for all tastes and a chance to try a little bit of everything. While there were a couple of dishes that didn’t light my fire, the majority were good.

Sapore Italiano (which means a taste of Italy) was just that – a taste of everything and I was quite happy whiling away the afternoon with good company, some Italian wine and a view of the unfolding September Storm that hit Doha that day.

The Details

Sapore Italiano 

Every Friday 12.30pm to 4pm

QR250 including beverages

Il Teatro, Four Seasons Doha

Website: http://www.fourseasons.com/doha

*Life on the Wedge was a guest of Four Seasons Doha but views expressed are my own

I am a woman with many opinions. Just ask me. I have an opinion about everything from the US presidential elections (I’m not even American) to the state of Posh and Becks marriage (boredom).

I get asked often what my favorite restaurant in Doha is (and my favorite cheese but thats another post). My answer is always the same…it depends.

It depends on my mood. It depends on the company. It depends on my outfit. It depends on budget.

So here is my (current) front runners for a day of perfect dining in Doha for all budgets. This list is based purely on my likes, dislikes and general state of mind.

SPLURGE

Breakfast:

Eatopia at The Gate Mall now offers a hotel-worthy continental buffet on weekends for QR75 which includes juices,a huge selection of cereals, fresh fruit, cold cuts and cheeses as well as breads.If you are after something more substantial, for QR105 you can get the buffet plus one egg dish from their menu. This is where the breakfast comes into its own. Eggs on offer include a Tunisian style tagine with meatballs and a spicy tomato sauce and a healthy option with quinoa. I can also say the coffee is excellent and some of the best you will have in Doha. That alone is enough for me. You would be hard pressed to start your day in a better way.

Egg whites and quinoa

Lunch

Doha dwellers are spoilt for choice when it comes to lavish lunches and brunches. But I have steered clear of that and opted for the excellent Express Lunch at Paper Moon by La Spiga which offers their most popular dishes in a set menu which ranges from salmon tartare or a white bean soup for starter through to a selection of seafood, pizzas and pastas for main. The a la carte menu is also excellent (the Pasta Paper Moon of smoked beef and a touch of cream is on repeat in my head). The venue is lovely, especially the terrace and the food freshly prepared.

Pannacotta at Paper Moon

Honorable mention for a great lunch option on a Friday must go to The Cellar at the Oryx Rotana which showcases some tasty hold and cold tapas, jugs of sangria and other Spanish specialties including paella and a lavish range of seafood, The venue is laid back and the service excellent. I could easily spend an afternoon here with friends.

Who ate all the pies at The Cellar?

Dinner

Ahhhh. So many options here. Hands down Spice Market Doha is the best dinner and drinks experience in Doha. It’s the total package – a great vibe and excellent food from Chef Liu. Post cocktails in the bar area you can choose a table in the center of the action of opt for something more romantic and cosy. The South East Asian menu also offers something for everyone with my favorite being the cauliflower dumplings and the tempura baby sea bass.

Pass that dumpling NOW

An honorable (very honorable) mention must go to my new favorite place El Faro at Kempinksi Marsa Malasz  which has a super sexy interior and a menu to match. The paella and tapas have become my new addiction and Chef Raul Cobb is clearly passionate about his craft. Go for tapas but stay for the paella.

Sticky lobster paella

SAVE

Breakfast

The most important meal of the day and yes even in Doha you can feast on a budget. Sabah W Masa at the top of Salwa Road (they also deliver) has a filling selection of Lebanese style flatbread pizza (manaouche or saj) with my choices being anything with cheese (jebneh) or the beef ham and cheese. Simple, fresh and delicious. Did I say they deliver? Hmmmm cheese.

Lunch

Indian food, how do I love thee? Let me count the ways. An Indian thali is the perfect lunch and while you can get an authentic taste all over Doha, my pick is Dakshin at Barwa Village. A South Indian thali is made up of a selection of various South Indian dishes served with rice and breads. There really is no “rule” as to what constitutes a thali and at Daksin you can order seafood, non-veg or veg versions. At between QR30 to Q50 a head depending on your option, this is one of the best meals in town.

Circle of love

Dinner

This was a tough one. There are many budget options in this town, but I opted for atmosphere and experience. Yee Hwa is a Korean/Japanese restaurant tucked away inside a hotel. The food is routinely good (my suggestion is to stick to the Korean menu which is authentic and freshly prepared) and hosts couples, singles and big tables of friends and colleagues with ease. You get the Korean style banchan which are small side dishes served with rice and the main dishes and can opt for the traditional BBQ done at your table or other dishes like savory pancakes, spicy seafood soup and bi bim bap. Choose wisely and you can dine like royalty and leave for under QR200 for a couple including soft drinks.

You had me at free side dish

At times I can be a very bad food blogger. Recently found myself heavily invested in TV show about a group of wannabe starlets and instafamous chicks who worked in a store owned by a family who were famous for being famous. That’s when I knew I had to end my self imposed exile and leave the house.

For reasons of a hibernation nature, I had missed the opening of Indian celebrity chef Sanjeev Kapoor’s Signature at the Melia Doha. The Melia, a Spanish brand, has recently entered the Doha market and has some interesting outlets including a very good tapas place.

Finally convinced to leave the evil attractions of the E! and Crime Channels, I accepted an invitation from the hotel to try the restaurant last week. As regular readers may know, I love Indian food from street snacks through to high end cuisine and I am never one to pass up an opportunity.

I have previously eaten in two other Sanjeev Kapoor restaurants – in Doha (now closed) and Muscat so was looking forward to the evening. The restaurant is located on the same floor as the Spanish which can get lively. The same can’t be said of its Indian neighbor. It’s all very, very quiet. This could be because it seemed to be full of local couples and single diner hotel guests.

I’m all about atmosphere and decor enhancing an experience and the fact that I actually can’t remember a single element of the decor says volumes. More thought should probably be given to the decor which is kind of like eating in an airline lounge. I somehow wanted it to be plusher, cosier.

BUT the food and service…well that is a very different story.

Traditional condiments with a twist

I knew we were in for a treat with a tray of condiments and poppadoms arrives. Beautifully presented picked onions, chutneys and raitas were quickly disposed of as was a small amuse bouche of crab.

You learn very quickly that Sanjeev Kapoor is all about presentation. A selection of starters included a tandoori style prawn and a lamb cutlet so tender it literally fell apart on my fork.

Getting started

Throughout the meal, of which I was a guest of Melia, the service was impeccable and the servers and managers well informed and clearly into the food they are serving. I noticed this attention also extended to other tables.

Lentil soup for the soul

A velvety lentil soup made me think twice about my ban on soup in a meal (takes up room you see!). The mains are takes on traditional Indian food. A butter chicken comes without the crazy neon orange color we see at many restaurants here. Rather it’s enriched with cashews, giving it a deep nutty texture.

Butter chicken but not as we know it

But the winner on the night was a southern style prawn curry. Steeped in coconut milk, it’s actually cooked and served in a coconut shell. Fragrant and unique, it had Rachel and I cooing as they opened the shell.

What a lovely coconut

Yes we ate this all

All was served with a lamb biryani and a creamy black lentil daal which I noticed was popular with the other diners in the restaurant as well.

Like unwrapping a present

Despite of what seemed like the silence in the restaurant, at one point we looked around and saw nearly every table was full and enjoying the food. This is flavorful and unique Indian food done with style, flair and thought.

The test is would I return. the answer is, I certainly would.

Unless there is something good on the crime channel, then all bets are off.

*Life on the Wedge and her sidekick were a guest of Melia Doha and did not pay for the meal. However, views are my own (unless Oprah is involved, then I will have what she’s having).

The Details:

Signature by Sanjeev Kapoor at the Melia Doha

West Bay, Doha, Qatar

Tel: (974) 401 99999

http://www.melia.com/en/hotels/qatar/doha/melia-doha/restaurants-bars-lounges.html

You can follow Melia Doha on Twitter @MeliaDoha and Instagram @meliadoha

In a galaxy far, far away, when I first arrived in Doha, believe it or not there were only a handful of five star hotels and dining options were more limited. I used to spend a lot of time at Ritz Carlton Doha.

But you know how it is, as new properties opened and Doha’s traffic started to define Carmageddon, I visited less often in recent times.

So when I was invited by the hotel to try an old favorite, their Italian restaurant Porcini, it was a bit like catching up with an old friend after so many years and picking up where you left off.

That is not to say Porcini hasn’t changed. It has a new chef and a new menu and this was the reason for the visit.

Cheers!

First things first, the team at Porcini set the tone with a glass of Prosecco and something I can only describe as crack – warmed crumbed and fried olives. My dining companion Brooke and I inhaled a couple of bowls of these and I started to fret that my clutch bag wasn’t big enough to snaffle more. I restrained myself.

To say that Porcini is an old school hotel restaurant is an under statement – it’s very clubby with high backed chairs and well trained waiters and managers including Felix. It is literally like stepping back in time and I honestly think with all of the open kitchen casual dining trends we lose a little of this. But you can see the kitchen from the dining room which I love – it’s a little bit of voyeurism for a foodie.

Our menu was curated by Porcini’s Chef Moreno Miotto which is perhaps the most Italian name ever and he had obviously been briefed about my cheese fetish, serving us ricotta gnudi. I love an opportunity to get nude, especially when ricotta and spinach is involved. This dish inc

Getting Nude – Ricotta Gnudi

I love an opportunity to get nude, especially when ricotta and spinach is involved. Gnudi is a ricotta and spinach dumpling and this was served with a black truffle cream sauce. Delicate and light, it was a great start and it was clear the ricotta was freshly made.

Thinly veiled

Carpaccio di manzo con panzanella was our other starter which was wafer thin sliced tenderloin and Tuscan and tomato bread salad.  Salty and crunchy, this is how all my meals should start.

Our pasta course was where the assured cooking of the chef really shone.

Gnoccing on the door to my tummy

A gnocci with a sweet and creamy tomato sauce was pillowy soft but the rich duck ragu with hand made pasta brought me to silence.

Duck ragu and hand cut pasta. No puns needed

Probably one of the best dishes I have eaten this year, it was rich and moreish. If my meal had ended there I would have been happy. It’s currently not on the menu but I hope it is added in the near future as I haven’t tasted anything like this in Doha in recent memory.

Our main meals of roasted beef fillet and spinach with a peppercorn sauce was a little heavy for me. And a pan fried sea bass with potatoes and olives was also dependable but honestly for me, the duck ragu stole the show and my heart.

Sea bass Italian style

I am not much of a dessert fiend, but special mention must be made of the semi frozen hazelnut parfait which was served with chocolate ganache and a very surprising Earl Grey tea syrup and crumble of hazelnut. Just sweet enough for me.

But I was still thinking of the duck ragu which I would return for in a heartbeat (yes this is a blatant ploy to have it added to the menu).

I said earlier, dining at Porcini was like catching up with an old friend – a friend who had been traveling in Italy for some time and came back with some amazing new stories and dishes.

*Life on the Wedge and my sidekick and “Plus One” Brooke were both guests of Ritz Carlton Doha. The meal was complimentary but we paid for alcoholic beverages. All views are my own, unless it’s what Oprah said. then it’s most definitely hers because that’s how I roll.

The Details:

Porcini The Ritz Carlton Doha 

West Bay Lagoon Qatar

Today I felt the faintest hint of a chill in the air in Doha. Which means it was 27 degrees instead of 35.

Still, winter is coming and this is the most active time in Doha for foodie events and happenings.

So for my Qatar-based readers, here are three foodie events you should try and make happen in the coming days and weeks.

My love of dumplings is well documented and I have even traveled to China and Hong Kong on dumpling expeditions. W Doha’s Spice Market is running a Dim Sum promotion with renowned Chinese chef Allan Huang.

YAAAAASSSS

For QR250 you get a soup, two starters and six baskets of dumplings plus desserts. There is a special cocktail and mocktail menu for an additional charge. The promotion runs until 19 November. Tweet @wdoha for bookings. *Special note on this, the dumplings are now available a la carte and not in the special menu

It’s white truffle season and Doha is not immune to the fervor that greets these earthy delights. Ritz Carlton Doha has a special promotion at its lovely Porcini restaurant have a special a la carte menu designed around these “diamonds”

White truffle mania

For reservations or more information, call +974 4484 8000 or go to http://www.ritzcarlton.com/doha.

Finally, it would be remiss of me not to mention a cheese event. Every last Tuesday evening of the month, Four Seasons Doha hosts a Cheese and Jazz night at it’s Italian restaurant, Il Teatro.

Prices are QR295 per person including special beverages or QR 195 per person for buffet only.  Available every last Tuesday of the month from 8pm to 11pm. For more information, please call +(974) 4494 8600.

I will be there this month so if you are keen to join, drop me a line @rachelannmorris

I will try and make this a semi-regular post for us Doha foodies in search of a good feed.