If you haven’t eaten at home-grown concept LOWE, do! This laid-back restaurant is set within Dubai’s KOA Canvas creative community and is helmed by respected culinary duo Jesse Blake and Kate Christou, who also have several restaurants in Australia. In our opinion, their honest, no-fuss food is creative, innovative and delicious, while the overall dining experience at LOWE sets a benchmark for what an informal yet excellent meal in the UAE should be.
“We wanted to create a cosy, warm environment with a neighbourhood feel,” says Kate. “Somewhere you can sit in your gym gear or get dressed up, and always enjoy a good meal.”
Many of the dishes that feature on LOWE’s seasonal menu showcase local produce, which is cooked right in front of you on a charcoal grill, rotisserie or in a wood-fired oven. Everything is designed for sharing, and you’ll find that each plate – whether it highlights meat, seafood or veggies – celebrates one hero ingredient with an innovative combination of support acts. Illustrating this, moreish additions to the latest menu include a wood-roasted octopus with charred goldenberry escabeche and aioli; ricotta dumplings with Brussels sprout leaves, capers, raisins, pine nuts and Parmesan; and smoked organic beef tartare with crisp artichokes and soured onions.
A charred cauliflower with green raisin chimmi and cashew nut dukkah was a big hit last season but, alas, it’s been whipped off the menu. “It’s good to change things up,” says Jesse. “We want to show people all that there is to food, and get you out of your comfort zone. The more our guests are accepting of our new combinations, the more we’ll push the boundaries.”
Fortunately, the LOWE team was willing to share their charred cauliflower recipe with us, as well as the recipes for two more of their best-loved grilled veggie dishes.