DUBAI: Tim Newton, executive chef and partner at Dubai's Demind Group, is the culinary mastermind behind popular dining establishments like French outlet Bagatelle, Greek eatery OPA, Iberian Latiano restaurant La Nina, and Myrra, a blend of Greek and Spanish fare set against a scenic beach backdrop.
Having worked with culinary greats including Francesco Mazzei, Matt Moran and Ed Wilson, Newton has honed his craft in the kitchens of Paris, London, California and Australia over the years.
When you were starting out, what was the most common mistake you made?
When I first started, I didn’t always take direction the way I should have. I thought I knew better, but I quickly learned that listening and following guidance is key. Once I understood that, everything started to change and I began to truly grow in the kitchen.
Tim Newton is the executive chef and partner at Dubai's Demind Group. (Supplied)
What’s your top tip for amateur chefs?
Just go for it, but if you’re cooking for others, keep it simple and do something you know well. Confidence in the dish makes all the difference, and it’s better to perfect a few things than to experiment under pressure.
What one ingredient can instantly improve any dish?
It really depends on the venue and the cuisine. There isn’t a single ingredient that transforms everything. Balance and understanding flavors matter more than any one secret addition.
When you go out to eat, do you find yourself critiquing the food?
It depends on I am. If I’m in Karama (a Dubai neighborhood), and I’m having a 40-dirham curry and rice, then I’m not there to judge, I’m there to enjoy it for what it is. But if I’m in Dubai International Financial Center paying 350 dirhams for a steak, then, yes, I notice the details. That said, we all get it wrong sometimes, even me.
Flaming Saganaki at Opa. (Supplied)
What’s the most common issue you find in other restaurants?
A lack of proper training. Many staff members come from different parts of the world and are expected to just get it right immediately. It’s not always fair. As customers, we should also be more understanding and less judgmental when things don’t go perfectly.
When you go out to eat, what’s your favorite dish to order?
Tacos, without a doubt. My wife and I love exploring all the Mexican spots in Dubai, always looking for the next great taco.
What’s your go-to dish if you have to cook something quickly at home?
Probably fried rice or tacos. I always have the ingredients ready for both. They’re easy, quick, and always satisfying.
La Nina. (Supplied)
What’s your favorite dish to cook and why?
Tacos again, mostly because they’re my wife’s favorite. Cooking them for her is something I genuinely enjoy.
What’s the most difficult dish for you to get right?
After 27 years in the kitchen, I wouldn’t say anything feels particularly difficult anymore. It’s all about consistency, experience, and trusting your instincts.
As a leader, what are you like?
I’d describe myself as tough but fair. I expect a lot from my chefs, but I give them the same in return. I push them hard because I know the reward, the learning, the growth, and the pride, are always worth it.
RECIPE: SPANAKOPITA (SPINACH PIE)
For the Spanakopita
Spinach 1kg
Garlic 25g
Leeks 450g
Feta cheese 310g
Fresh dill 30g
Filo pastry 8 sheets
Unsalted butter 100g
Oil 30g
Kashkaval cheese 120g
Prepare the filling
Chop the garlic, clean the spinach, and remove any excess moisture. Clean and slice the leeks and chop the dil.. Crumble the feta cheese. Heat oil in a pan over medium heat and saute garlic until fragrant. Add the sliced leeks to the pan and cook until softened. Incorporate the spinach, cooking until wilted, add the chopped dill and cool. Once cooled, chop the spinach finely and add the feta and Kashkaval cheese. Adjust the seasoning according to your preference, then mix thoroughly.
Make the spanakopita
Start by melting the butter in a saucepan over low heat until it becomes a liquid. On a clean work surface, lay out a sheet of filo pastry. Using a pastry brush, coat the sheet evenly with the melted butter, layer a second sheet and butter. Repeat the process with a total of four sheets for the base and four sheets for the top. Cut the layered filo into 2 circles, use the help of a baking ring (20 cm diameter x 35 cm height). Cut the rest of the filo into 4cm strips. Line a baking tray with parchment paper and place a baking ring on it. Layer one round of filo at the bottom; brush ring sides with clarified butter. Arrange 4 ccm strips around the ring’s interior to cover and brush with butter and press the edges together at the bottom. Fill the centre with the filling, ensuring no air pockets, spreading evenly. Brush another filo circle with butter and place on top. Fold over remaining filo strips to enclose completely. Transfer the pie to the refrigerator and let it set for an hour. Score the chilled pie into 12 wedges using a sharp knife. Make sure to clean the knife between each slice.
Cook
Preheat the oven to 170 degrees Celsius and bake for 40 minutes. Let it sit for 15 minutes at room temperature. Meanwhile, raise the temperature of the oven to 200 degrees Celsius. Then put the pie back in the oven for 5 minutes to get the crispy finish.
Serve
Carefully remove the ring and cut the pie into 12 separate wedges. Garnish with feta cheese and add chervil and dill sprigs on top.
