Recipes for success: Chef Hadi Saroufim gives advice and reveals a recipe for orange cake
DUBAI: Hadi Saroufim, head chef at Beirut-imported Bar Du Port in Dubai, has been cooking since he was 10 years old, but it was not until he began his training in professional kitchens that he truly fell in love with the world of cooking.
“The more I worked in the industry, the more I loved it. I'm happy that I can do what I do – it just feels right,” he told Arab News.
“One of my earliest culinary memories is modernizing a traditional Lebanese dish, kibbeh, from my village of Zgharta in Lebanon. I made it into a kibbeh roll with frozen yogurt, cucumber jelly and dry ice,” he says.
Bar Du Port. (Delivered)
His current favourite dish on the menu at Bar Du Port is the grilled octopus with dried chorizo, tomato tartare and smoky paprika coulis. “It uses simple ingredients but packs a punch,” he says. “This dish captures the essence of Mediterranean cuisine – fresh, bold and delicious.”
Here Saroufim talks about burnt onions, annoying customer habits and the magic of vinegar.
What was the most common mistake you made when you first started?
I often burned onions and garlic while preparing. In a professional kitchen, even if you're assigned to a specific department, you have to multitask and work under pressure. The pressure of multitasking can be overwhelming, especially for a new cook. Balancing the preparation of different components while keeping track of cooking times and techniques is a skill that only develops over time. Those early days were tough – but essential to learning how to juggle everything.
What is your top tip for amateurs?
Always use the best fresh produce available. Quality ingredients can take a dish from ordinary to extraordinary. Starting with fresh, high-quality produce allows the natural flavors to shine through. I've always admired how Chef Alain Ducasse emphasizes “naturalness” in his cooking, focusing on the purity of ingredients and letting their natural properties speak for themselves. This philosophy has influenced my approach as well. Whether you're cooking a simple meal or an elaborate dish, the quality of your ingredients will always make a big difference.
Thinly sliced yellowtail with burnt orange and passion fruit sauce. (Included)
What ingredient can instantly improve any dish?
Vinegar, such as Xeres vinegar, adds an instant burst of flavor to any dish. Just a splash can enhance the dish and bring out its best qualities, making it a must-have in any kitchen. I especially recommend it for risotto or salad dressing.
Do you criticize the food when you go out to eat?
I definitely pay attention to the food, but I try not to be too critical. What I often notice is an overuse of sauces. Sauces can enhance a dish, but too much of them can overpower the main product and mask the natural flavors.
What is your favorite cuisine?
I particularly like French and Japanese cuisine and admire the craftsmanship behind high-quality beef dishes, like the carpaccio at Nobu, which inspires us to create new menus.
Green lentil salad with colorful cherry tomatoes, pomegranate and yogurt-sumac dressing. (Included)
What customer behavior or request annoys you the most?
I love being innovative and creative – it's part of the craft. For example, our avocado puree has a unique twist compared to a traditional guacamole recipe, and that once sparked a “friendly debate” with a guest about how to prepare it. While I always value feedback from my guests, it can be annoying when customers insist that dishes be exactly like their home recipes, leaving little room for creativity.
What do you like to cook the most?
I am passionate about cooking fish because it is so delicate and requires precision. Timing is crucial to preserve its freshness and flavors. One dish I particularly enjoy making is butterfly sea bass. I love its simplicity and elegance – seasoned with lemon juice, olive oil, salt and pepper and served with a refreshing zucchini tartare. It's a dish that showcases the beauty of fresh ingredients and allows me to be creative.
Burrata with Kalamata olives, heirloom tomatoes, grilled zucchini and basil pesto. (Included)
What dish do you find most difficult to get right?
One of the most challenging dishes for me is the traditional French foie gras terrine – a classic of French cuisine. It requires meticulous technique, especially in correctly layering the foie gras. Precision is key; a small misstep can cause the layers to melt together, affecting both the texture and presentation of the dish. Preparing the terrine requires meticulous attention to detail and a deep understanding of the ingredients, making it technically challenging but also very rewarding.
What are you like as a chef? Do you shout a lot? Or are you more laid back?
I focus on keeping the kitchen calm and tidy. On our busiest nights, we serve up to 1,200 covers in our relatively small kitchen, so it's important that everyone follows the rules. With a team of 15, discipline is key, but I avoid shouting because it's counterproductive.
Recipe for orange cake according to Chef Hadi's recipe
(Included)
INGREDIENTS
For the orange cake:
340 g eggs; 470 g sugar; 360 g flour; 10 g baking powder; 230 ml whipping cream; 160 g butter (melted); 70 g orange juice; 7 g orange peel
For the orange syrup:
60 g orange juice; 30 g water; 30 g sugar
For the meringue:
3 egg whites (100g); 200g sugar
Additionally:
50 g oranges
INSTRUCTIONS
(Note: A water bath is required)
For the orange cake:
1. Preheat oven to 160 °C.
2. In a mixing bowl, combine the sugar and orange zest. Add the eggs and mix well.
3. Add orange juice and whipped cream. Mix thoroughly.
4. Sift in flour and baking powder. Stir until there are no more lumps.
5. Add the melted butter and mix well.
6. Pour the batter into a cake pan. Draw a straight line of melted butter on top.
7. Bake for 55 minutes.
8. Remove from the oven and pour the orange syrup over the cake. Allow to cool.
For the orange syrup:
1. In a small saucepan over very low heat, combine orange juice, water and sugar.
2. Bring to a simmer while stirring until the sugar has dissolved.
3. Remove from heat.
For the meringue:
1. Heat the egg white in a water bath to 65 °C.
2. Put the egg whites into a blender.
3. Gradually add the sugar while stirring constantly until stiff peaks form.
Assembly:
1. Once the cake has cooled and absorbed the syrup, serve the slices with a dollop of meringue and garnish (optional) with fresh orange slices and a scoop of orange ice cream.
