Dine Around Doha – Around the City in Three Awesome Meals

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.



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

Egg whites and quinoa


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

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?

Who ate all the pies at The Cellar?


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

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

Sticky lobster paella



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.


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

Circle of love


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

You had me at free side dish

Brunch Italian Style – Review of Four Seasons Sapore Italiano

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

Family style

Bruschetta to warm up

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

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

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

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

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!

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

Australia on a Plate – Crowne Plaza’s Culinary Journey Down Under

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

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

Paprika spiced octopus


Slow roasted lamb shoulder with seasonal vegetables

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.

A Good Manchego is Hard to Find – Review of Chef’s Choice Menu at El Faro

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

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!

Yay for potatoes!


In the round

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.

2015-08-31 20.19.32-1

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

Bull Market – Review of Toro Toro

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

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

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.

2015-07-28 19.31.53

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

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

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

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

Toro Toro is located at the gardens of the island of Marsa Malaz Kempinski. 

Phone: +974 4035 5101

email: restaurants.marsamalaz@kempinski.com

Website: http://www.kempinski.com/en/doha/marsa-malaz-kempinski-the-pearl-doha/dining/restaurants/toro-toro/

Twitter: @torotorodoha

Up in My Grill – How Much is Too Much for a Sandwich?

I have been known to pay a pretty penny for some good food.

And usually, I’m happy to do so (with the exception of a certain South American fusion restaurant in Doha who charged me five bucks for three small bread rolls recently – review coming).

But when this story popped up on my Twitter feed today, I did a double take.

Peter Gilmore is perhaps the best chef in Australia and his Snow egg has passed into culinary legend.

But AUD$22 for a grilled cheese sandwich? Well, that’s another matter.

$22 in other terms is QR57 or USD$15 or 10 quid in UK terms.

According to Gourmet Traveller it has five Australian cheeses: “C2 cheddar and Heidi Gruyère in there for bite, ricotta and mozzarella for texture, and l’Artisan Mountain Man, a washed-rind cheese from Timboon, in Victoria, for pungency. Oh, and there’s some black truffle thrown in for good measure, too.”

That’s a lot of cheese and a bit of truffle. The bread is brioche made from scratch and of course, it’s served (at the bar) of perhaps the most spectacular dining location in the world, Bennelong.

The sandwich (image from Gourmet Traveler Australia)

The sandwich (image from Gourmet Traveler Australia)

But this isn’t the most expensive sandwich in the world by any means – that honor goes to The Quintessential Grilled Cheese at Serendpity 3 in New York.

Edged in gold leaf, it is created from brie, champagne, lobster and truffle oil and costs a whopping US$214.

Chef Joe Calderoni said he had created the unique sandwich as a way of adding a little luxury into everyone’s favorite snack, he told The Daily Mail

‘We came up with grilled cheese because that’s the ultimate in comfort food. What better way to celebrate that sandwich than with the quintessential version of that sandwich?’ he siad.

Chef Joe Calderoni said he had created the unique sandwich as a way of adding a little luxury into everyone’s favorite snack.

‘We came up with grilled cheese because that’s the ultimate in comfort food. What better way to celebrate that sandwich than with the quintessential version of that sandwich?’ he said.

So extravagant is this delight, that it must be ordered 48 hours in advance.

Now I love cheese and I love a sandwich, but I’m a spur of the moment kinda cheese gal.

At a push I may be tempted to try the Gilmore Grilled Cheese, but I have one that I would choose above all.

My own.

Best in my view

Best in my view

Good grainy bread. Some Irish ham. Cheddar cheese slices, dijon mustard and finally some fresh pineapple, grilled French-style in a fry pan. The extra special secret? A slick of mayonnaise on the outside of the bread before frying in a non-stick fry pan.

And all in all…probably around USD$4.

And yes, I’m taking orders.

The Missing Link – Review of BBaba Sausage Sizzle

In Australia you would be hard pressed not to come face-to-face with a sizzling sausage.

At any given time, BBQs and grills are being fired up in car parks, sports grounds and even at high end events and links of sausages being prodded and poked all in the name of fundraising.

Yes, we Aussies love a sizzling sausage.

Sausage sizzles are a fundraising and community event. Consisting of a gathering where a barbequed sausage is served on a slice of white bread or on a bread roll, and may be accompanied by tomato sauce, mustard, and sometimes barbecued onions. All ingredients are usually purchased as cheaply (or donated) as possible, so as to maximise fundraising.

It’s a right of passage.

So when I heard about an “Australian Hotdog Place” opening in Doha, I knew two things. A. I must go there and B. they really meant sausages.

I was right. BBaba Sausage Sizzle plays on that Australia love of a sausage. The family run place tucked away in Abu Hamour also serves up other Australian delicacies including sausage rolls (that’s another post), chips with chicken salt and the much contested potato scallop.

Sausage stuffed roll

Sausage stuffed roll

My visit with the ever-willing Brooke on a hot Saturday in August saw us restrain ourselves from ordering everything on the menu. I settled for The Sizzler which pressed all my umami buttons – pickles, onions, mustard, cheese with a beef sausage. You can choose from lamb, beef or chicken.

The sausages are home made and you can tell – no extra filling just pure meat and spices.

Before I smashed both

Before I smashed both

While the bread is still very Doha (a little sweet), the resulting taste took me right back to those 1st Mays Hill Brownies sausage sizzles held in god forsaken supermarket carparks on a Saturday morning. That’s a good memory.

Other options include sausage and rolls filled with smokey BBQ bacon, chilli cheese or basically anything you want.

The chips were also excellent – hand cut and dusted with chicken salt. How to describe chicken salt other than “Chicldren’s Crack”. It contains chicken extract…and crack.

Fries with a side of crack

Fries with a side of crack

They make their own chicken salt at BBaba and I dare not ask the secret. The above photo also reveals they had pineapple fritters – a strange Australian tradition made from tinned pineapple which has been battered and fried.These were dusted with sugar and cinnamon.

Where I really had a childhood flashback was their potato scallops. The name differs depending on your state of birth – scallops, potato fritters or potato cakes. There has been an ongoing Twitter war

Essentially they are slices of potatoes, battered, deepfried and dusted in salt. I like mine with tomato sauce (ketchup to peasants) on white bread.

Heaven in potato form

Heaven in potato form

I have challenged the team to make a Doha version of the epic Australian delicacy Chiko Roll and await their response.

Verdict: while it’s great to see a little slice of Australia in Doha, I’m also pleased to see a unique, family owned concept developed here. As a foodie and blogger, I’m also excited to see fresh, hand made food being served up at reasonable prices. BBaba Sausage Sizzle maybe firmly rooted in their Australian heritage, but this is a concept everyone can enjoy. Who doesn’t love a sizzling sausage?

The details:

BBaba Sausage Sizzle

Shop 22

01 Mall (AKA Megamart)

Ain Khaled

You can find them on Facebook: http://www.facebook.combbabasausagesizzle or Twitter @SoSizzled

afternoon delight

Stringing Me Along – When String Cheese Goes Gourmet

String cheese as it is known to most of us, is a fairly new revelation to me.

Most Australians my age (cough) are unfamilar with the commercial string cheese we see in supermarkets now. When I was a kid, we did have Kraft cheese sticks, which were a different texture entirely. They were processed cheddar cheese, extruded into plastic and sealed with tiny metal rings. In hindsight, those metal rings were a choking hazard. Speaking of hazard, after four hours in the lunch box, these sticks had also turned nuclear, or mushy.

Moving to the Middle East I discovered the commercial American string cheese, as well as the local variety which is known generally as Shelal Cheese which hails from the Levant.

I’m always a fan of trying an old favorite in a new way and when I came across Karoun Cheese from California at my local Lulu Hypermarket recently, I couldn’t resist.

afternoon delight

Afternoon delight

Marinated in olive oil, garlic and herbs, the cheese is made from part-skim milk. It’s mild and with a firm but chewy texture and has just enough zing to elevate it above the usual “string cheese”. Perfect for an afternoon snack.

A long way from the cheese sticks that blighted my childhood. For a look back, I found a photo. Nostalgic? Traumatic? You have been warned.

I just can't even...

I just can’t even…

Southern Comfort – A Cheese Driven Trip to NSW Southern Highlands

My father taught me to drive in our old brown 1984 Commodore which was without the benefit of power steering.

I remember once taking a corner rather sharply while on a practice drive with Dad. He still claims to see the look of horror on a fellow driver’s face as I tried to control the brown rank on the Great Western Highway.

My father claims my driving has actually regressed since living overseas, yet he sometimes has no choice.

While home recently I took my father on a day trip to Robertson on the South Coast of NSW. Well Dad actually wanted to visit nearby Bowral, but I heard the cheese was better in Roberston.

Which was true.

Our first stop was the Roberston Cheese Factory where I picked up an excellent chilli cheddar which wound up traveling back to Doha with me. The climate and lush fields around this area are perfect for dairy farming.

We stopped for lunch at the hipster meets retro Rockabellas cafe where Dad was coerced into a burger and I had the pumpkin and feta enchiladas.

Pop art and burgers

Pop art and burgers

Dad gritting his teeth for the return journey

Dad gritting his teeth for the return journey

I did enjoy the man-bunned waiter trash talking my Dad for ordering a soy decaf cappuccino (I am adopted).

“It’s dairy flavored bean water Dude,” he told my Dad.

The man-bun had a point.

Pumpkin and feta enchilada

Pumpkin and feta enchiladas

Preparing to scare the crap out of my dad

Preparing to scare the crap out of my dad

I picked up this amazing chilli flavored cheddar while on the trip. With two kinds of bite – from the cheddar and the chilli, I may have changed my view on non traditional cheese.

Bite me

Bite me

Dad exacted revenge on me for comandeering his drive by instructing me to take the “scenic” route back to Sydney. By “scenic” please read “terrifying hair pin turn and steep descents”.

He always wins.

Dining in the Dark – Preview of W Doha’s Sensory Journey

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

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

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 salon and yuzu

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

Hamour and peas

I know my meats

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