{"id":58842,"date":"2025-06-13T05:06:00","date_gmt":"2025-06-13T05:06:00","guid":{"rendered":"https:\/\/gulftimes.ae\/recipes-for-success-chef-davisha-burrowes-offers-advice-and-a-tasty-recipe\/"},"modified":"2025-06-13T05:06:00","modified_gmt":"2025-06-13T05:06:00","slug":"recipes-for-success-chef-davisha-burrowes-offers-advice-and-a-tasty-recipe","status":"publish","type":"post","link":"https:\/\/gulftimes.ae\/?p=58842","title":{"rendered":"Recipes for Success: Chef Davisha Burrowes\u00a0offers advice and a tasty recipe\u00a0\u00a0"},"content":{"rendered":"
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\n\tRIYADH: The Mediterranean dining venue The\u202fLighthouse, founded in the UAE, recently opened its first Saudi outpost in Riyadh\u2019s Diplomatic Quarter.\u00a0<\/p>\n
\n\t\u201cI like to describe the Lighthouse menu as a celebration of fresh and seasonal ingredients that represent the Mediterranean culturally as a whole,\u201d says its executive chef Davisha Burrowes. \u201cI think it\u2019s a perfect balance between East and West.\u201d\u00a0<\/p>\n
\n\tBurrowes \u2014 who grew up in Barbados \u2014 caught the culinary bug early.\u00a0<\/p>\n
\n\t\u201cI was around nine years old when I started cooking,\u201d she says. \u201cAnd that just grew around the age of 14 or 15. I did a few competitions in Barbados, and from there, I took my degree in culinary arts, worked around the world in different cuisines, then finally landed with the Lighthouse.\u201d\u00a0<\/p>\n
The\u202fLighthouse recently opened its first Saudi outpost in Riyadh\u2019s Diplomatic Quarter. (Supplied)<\/figcaption><\/figure>\n<\/p>\n
\n\t\u202fWhen you started out, what was the most common mistake you made?\u202f\u00a0<\/strong><\/p>\n
\n\tI think all young chefs tend to seek perfection. I was definitely overthinking the little things. And when you overthink, you tend to overcomplicate and overseason. and throughout the years, with growth from maturing as a chef, I will tell anyone that lasts this morning.\u00a0<\/p>\n
\n\t\u202fWhat\u2019s your top tip for amateur\u202fchefs?\u00a0<\/strong><\/p>\n
\n\tExperiment. Don\u2019t be afraid to try new things \u2014 new flavors, new blends. Go with the flow a little bit, and don\u2019t be so hard on yourself. Some of the best recipes, by a lot of chefs around the world, have been born through mistakes.\u00a0<\/p>\n
\n\t\u202fWhat one ingredient can instantly improve any dish? And why?\u00a0<\/strong><\/p>\n
\n\tProbably a fresh squeeze of lemon. It brightens, it lifts, it cuts through very rich flavors as well. But personally, I think the best ingredient you can put in a dish is love, cooking with your heart, with your passion, just enjoying it and giving respect to each ingredient, whether it\u2019s something as humble as an onion or a piece of foie gras.\u00a0<\/p>\n
\n\t\u202fWhen you go out to eat, do you find yourself critiquing the food?\u00a0<\/strong><\/p>\n
\n\tIt depends. If I go to somewhere casual, you know, I take it for what it is. I manage my expectations. I also work within hospitality, so I know there can be certain challenges within the back of house and within the operation. But if I\u2019m going somewhere where I have high expectations, then I hold them to a certain level.\u00a0<\/p>\n
The\u202fLighthouse was founded in the UAE. (Supplied)<\/figcaption><\/figure>\n<\/p>\n
\n\t\u202fWhat\u2019s your favorite cuisine?\u00a0<\/strong><\/p>\n
\n\tI love Japanese cuisine. I worked in Japanese cuisine for two years, so I love a good selection of Nigiri platter. It needs precision, but it\u2019s very, very simple.\u00a0\u202f\u00a0<\/p>\n
\n\tWhat\u2019s your go-to dish if you have to\u202fcook\u202fsomething quickly at\u202fhome?\u00a0<\/strong><\/p>\n
\n\tI love cooking spaghetti carbonara. It has very few ingredients, it takes minimal effort, but it also has its intricacies.\u00a0<\/p>\n
\n\t\u202fWhat\u2019s your favorite dish to\u202fcook? \u202f\u00a0<\/strong><\/p>\n
\n\tIf time\u2019s not a factor, then it\u2019s a barbecue. Going back to my roots, I\u2019m from the Caribbean, and we do a lot of barbecue \u2014 it\u2019s always summer in the Caribbean, so we do a lot of cooking outdoors. So, definitely a barbecue feast or a grazing plate.\u00a0\u202f\u00a0<\/p>\n
\n\tWhat customer behavior most annoys you?\u202f\u00a0<\/strong><\/p>\n
\n\tI wouldn\u2019t say it necessarily \u201cannoys\u201d me, but I do get a little disappointed when some ingredients are swapped out of dishes \u2014 especially ingredients that are essential to the harmony of the dish. As chefs, we spend a lot of time curating dishes, making sure the flavors are balanced, so when ingredients are swapped out, it just changes the whole experience that we\u2019re trying to offer.\u00a0<\/p>\n
\n\t\u202fAs a leader, what are you like? Are you a disciplinarian? Or are you more laid back? \u202f\u00a0<\/strong><\/p>\n
\n\tI prefer to inspire rather than intimidate. I\u2019m very hands-on in the kitchen. I like to lead by example. I think that as a chef \u2014 or as a leader in any field \u2014 it\u2019s important that the team see you do it, so they can have the encouragement to do it on their own.\u00a0<\/p>\n
\n\tChef Davisha\u2019s charred aubergine with labneh and hot honey harissa\u00a0<\/strong><\/p>\n
\n\t<\/strong><\/p>\n
\n\t(Serves 2)\u00a0<\/p>\n
\n\tIngredients:\u00a0<\/strong><\/p>\n
\n\t\u00a0For the Charred Aubergine:\u00a0\u00a0<\/strong><\/p>\n
\n\t1 large eggplant (aubergine)\u00a0\u00a0<\/p>\n
\n\t1 tbsp olive oil\u00a0\u00a0<\/p>\n
\n\t2 tbsp labneh (or see Labneh Mix below)\u00a0\u00a0<\/p>\n
\n\t1 tbsp hot honey harissa (see Hot Honey Harissa below)\u00a0\u00a0<\/p>\n
\n\t1 tsp toasted pine nuts\u00a0\u00a0<\/p>\n
\n\tA few fresh chives, finely chopped\u00a0\u00a0<\/p>\n
\n\tSalt and pepper to taste\u00a0\u00a0<\/p>\n
\n\tFor the Labneh Mix (optional, for a more flavorful labneh):\u00a0\u00a0<\/strong><\/p>\n
\n\t60g labneh\u00a0\u00a0<\/p>\n
\n\t0g Greek yogurt\u00a0\u00a0<\/p>\n
\n\tPinch of table salt\u00a0\u00a0<\/p>\n
\n\t1 tsp fresh lemon juice\u00a0\u00a0<\/p>\n
\n\tFor the Hot Honey Harissa:\u00a0\u00a0<\/strong><\/p>\n
\n\t20g butter\u00a0\u00a0<\/p>\n
\n\t10g olive oil\u00a0\u00a0<\/p>\n
\n\t3g harissa paste (or more for extra heat)\u00a0\u00a0<\/p>\n
\n\t1g crushed chili flakes\u00a0\u00a0<\/p>\n
\n\t5g smoked paprika\u00a0\u00a0<\/p>\n
\n\t10g honey\u00a0\u00a0<\/p>\n
\n\tINSTRUCTIONS:<\/strong>\u00a0<\/p>\n
\n\tChar the Aubergine: Preheat a grill pan or BBQ to high heat. Brush the aubergine halves with olive oil and season with salt and pepper.\u00a0\u00a0<\/p>\n
\n\tPlace cut-side down on the hot grill and cook until charred and softened (about 6-8 minutes per side). For a true smoky flavor, roast directly over a gas flame or in a preheated oven at 220\u00b0C for 20 minutes.\u00a0\u00a0<\/p>\n
\n\tPrepare the Labneh Mix (optional): In a bowl, whisk together labneh, Greek yogurt, salt, and lemon juice. Adjust seasoning to taste.\u00a0\u00a0<\/p>\n
\n\tMake Hot Honey Harissa: In a small saucepan, melt the butter and olive oil over medium heat.\u00a0\u00a0<\/p>\n
\n\tAdd the harissa paste, chili flakes, smoked paprika, and honey. Stir well and cook for 2 minutes until fragrant. Remove from heat.\u00a0\u00a0<\/p>\n
\n\tAssemble: <\/strong>Place the charred aubergine on a serving plate. Dollop with labneh (or labneh mix), drizzle generously with hot honey harissa, and scatter toasted pine nuts and chopped chives on top.\u00a0<\/p>\n
\n\tAt-home tips\u00a0\u00a0<\/strong><\/p>\n
\n\tLabneh Substitute: If you don\u2019t have labneh, use thick Greek yogurt, strained through a cheesecloth or coffee filter for a few hours to mimic labneh\u2019s rich texture.\u00a0\u00a0<\/p>\n
\n\tChar at Home: If you don\u2019t have a grill, broil the aubergine in your oven or cook it in a cast-iron pan to achieve a similar smoky effect.\u00a0\u00a0<\/p>\n
\n\tHarissa Hack: No harissa paste? Mix 1 tbsp tomato paste with 1 tsp chili flakes, \u00bd tsp cumin, and a pinch of smoked paprika for a quick substitute.\u00a0\u00a0<\/p>\n
\n\tHoney Choices: Use mild, floral honey for a more balanced sauce or a spicy honey to really turn up the heat.\u00a0<\/p>\n<\/div>\n
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![\"\"](\"https:\/\/www.arabnews.com\/sites\/default\/files\/pictures\/June\/2050466\/2025\/1_-_charred_aubergine.jpg\")
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