World-renowned restaurateur (Jason Atherton) takes viewers on an inspiring culinary journey of discovery to uncover Dubai’s diverse heritage through food. In his quest to find the very best dishes this multicultural city has to offer, Jason will journey from the golden beaches of Dubai into the heart of the Arabian Desert to learn what makes this country one of the most exciting places in the world for gastronomy.
Spices
Jason's debut in Dubai is all things spice as he explores a traditional souk in the old town, shows us how to spice up our lives, and is joined by local chef Rahul Rana.
Breakfast & Brunch
Jason invites us over for breakfast this time - he cooks a Spanish dish inspired by a full English while chef Howard Ko makes a truffle risotto with parmesan.
Vegetables
Jason shares his love of fresh produce this time with a trip to a supersized Dubai vegetable market and dishes that include a tomato tartare with black olive tapenade.
Fish
Award-winning chef Jason Atherton continues his journey through Dubai at the beach as he cooks up delicious fish and seafood recipes inspired by this beautiful coastal city.
Fruit
Jason uses beautiful produce from the Middle East to create delicious dishes that have fruit as its hero ingredient this time, including figs with balsamic and honey.
Street Food
Jason celebrates quick bites and food on-the-go Dubai-style, showcasing oysters with a spicy Asian-inspired dressing and a super easy and delicious grilled corn dish.
Tea and Coffee
Jason makes a splash with delicious recipes flavoured with tea and coffee and gets a lesson in the dos and don'ts of serving a traditional Emirati cup of coffee.
Bakery
Jason is proving that bread and pastries are a serious business in Dubai with some delicious cheese pastry parcels to start and a crumbly semolina and almond cake.
Dubai Innovations
Jason cooks up some classic British and French dishes from his first time in Dubai over 20 years ago while celebrating his dear friend and innovator Gary Rhodes.
Herbs
Jason's Dubai journey concludes with a bunch of fresh herby dishes that are inspired by the region and include a tangy tabouleh and a lobster sashimi with frozen herb snow.
