Lunch Date with Brandy Scott
Why do you love bice?
I’m really fond of Bice – it’s such an old favourite. I’ve been in Dubai for 12 years now, and I think Bice has been here all that time. It’s not at all pretentious and it serves food you really want to eat.
What is your desert island dish?
If I could only eat one thing for the rest of my life, it would have to be burrata (a big platter of creamy mozzarella).
What’s your guilty food pleasure?
A really good hamburger. I’ll take a proper burger and a milkshake over a fancy restaurant any day of the week. But the burger has to have a slice of beetroot in it. Fellow Antipodeans will understand.
Do you have any special food memories?
Stopping for picnics by the side of the road on long car journeys as a kid in New Zealand. Marmite sandwiches, hard-boiled eggs, a thermos full of tea and some kind of biscuit-based slice for desert. New Zealanders are very fond of a tray-baked slice. I go to The Lime Tree for my fix now; their peppermint slice is a Kiwi classic.
Who is your food inspiration?
Probably not a person, but cookbooks. At the moment, I’m cooking from the Leon Naturally Fast Food book, and a lovely New Zealand cookbook from a café/postoffice/ corner dairy called A Year’s Worth; Recipes from the Dunsandel Store. It’s making me really homesick.
What is the most unusual thing you have eaten?
I was lucky enough to be taken to Ferran Adrià’s restaurant El Bulli in Spain last year, just before it closed. Our meal lasted around six hours and was amazing; all frozen gorgonzola and exploding peanuts. I think I ate a dove!
In your opinion what makes a perfect dining out experience?
Lighting. Why are Dubai restaurants always so bright?
What do you like to cook at home?
I tend to get excited about something and cook it every day until I’m sick of it. At the moment, it’s roasted cauliflower with lots of Indian spices. Last week, it was soba noodles. Next week, who knows?
Who taught you how to cook?
My friend Pippa. And only a few years ago, before that I could barely boil an egg. I blame boarding school. But now that I’ve started, I love it. I asked everyone for knives this Christmas.
Your kitchen cupboard must-haves?
I get through masses of turmeric and fresh coriander and grind black pepper on everything.
What is your foodie dream?
Being able to eat whatever I want without ever putting on any weight.