Apres for a white Christmas

If you're looking for a real Christmassy treat then head down to the only place where you can get the most authentic winter wonderland charm, Apres Mall of the Emirates. We speak to Head Chef Craig Johnston about what's on offer

Even out in the middle of the desert people still associate Christmas with big woolly jumpers, hot chocolate and snowflakes falling to the tune of Silent Night. The shops are crammed full of faux-snow decorations and imported "winter warmer" gift ideas. But really there is only one place in this town that even comes close to the idyllic festive Alpine setting and that is at Ski Dubai. The snow, the atmosphere, the fact that it is the only place where you can wear anything with long sleeves all contribute to that Christmas feeling.

However, as regular skiers can attest, the best part about the slopes is the great restaurants and bars afterwards. That is where Apres comes in. This year they have gone Christmas mad and have every right to serve up some winter cheer, as the eatery looks right over the ski-slope.

It's a right royal British affair mixed in with some charm from the Alps at Apres and here's the man behind it all, Head Chef Craig Johnston, to tell us more.

What's on the menu this Christmas?

We've got top quality food and we've gone in a bit of a different direction this year with it being predominantly British. All our food is freshly brought in from all over the world but you still get value for money. Dishes on offer for our Christmas menu this year include smoked haddock and smoked salmon cakes with poached eggs, homemade chicken liver parfaits, soups and for main courses we've got a duck dish with cherry and orange sauces and sweet potato and a full on traditional Christmas dinner with Yorkshire puddings for our Northern manager. We've got everything you could want in terms of traditional Christmas ingredients.

Would you say this is the best place in Dubai to come for a traditional Christmas?

Definitely, the ski slope, the food, the way the restaurant is set up now with all the decorations and the music- it is awesome. This is the first time Apres have done Christmas on this scale. It's just like being at home whether that's Europe or America or wherever. It's a full-on Christmas this year.

What's your background in the business and how did you end up here?

I worked in a few Rosette hotels in England and Loch Fyne restaurants for three years. Then I moved to Australia to work in Melbourne and then Darwin and then over here a year and a half ago to work in Left Bank and Apres.

How is it different cooking for a Middle Eastern clientele?

You sometimes have to take into consideration different tastes but on the whole most people go to a particular restaurant because they like that style of food. Working in Apres is very similar to Europe, it has a large expat following from European countries, so it is what I am familiar with.

What's your favourite type of dish to cook?

In general I love Asian food and specifically cooking Thai food. I made some Tom Yum soup the other day that I really loved.

So is that what you cook for friends and family?

Well my experience lies in French contemporary food so depending on who's coming over I'd probably do something of that nature.

What's in line for after Christmas at Apres?

Next year we are going back to the roots of what Apres is. We are going to focus the menu more on rustic Alpine food. Moules mariniere comes to mind when I think of that. It will be French-Swiss cuisine from which we've deviated slightly but will be going back to soon.

If you're not in the mood for a full meal Apres are also doing a great line in Christmas cocktails at the moment that recreate the flavours of all your favourite Christmas sweets and desserts such as the chocolate orange-tini. They have to be tasted to be believed so why not get yourself down there?

Wednesday, December 23, 2009