Dining at The Meat Co Bahrain

The Meat Co 3The Meat Co prides itself on the quality of selected cuts of meat and an invite to dine at their Bahrain restaurant was something I was looking forward too. One of my favorite foods to eat is a grilled or barbecued steak… so how could I resist and it’s been a long time since I last visited.

Love the cosy atmosphere, the large ceiling to floor windows and autumnal tones of the restaurants interior. The restaurant lighting during the evening is fairly dark and those requiring reading glasses (like myself) might find it a bit of a challenge reading the menu. The lighting over the table was easily adjusted and was quickly addressed by the attentive staff.

Glancing over the menu The Meat Co offers you an array of choices, which include salads, seafood, pasta, burgers, hanging beef skewers and a choice of selected cuts of quality beef from South Africa, America and Australia. Aside from dishes marked vegetarian, a daily vegetarian dish is also offered.

TMC StartersDuring Ramadan alcoholic drinks are not served so we preferred water over a filling mocktail while dining.  A freshly baked loaf of brown bread was served and some restraint was needed, otherwise we would have completely devoured the loaf. Not wanting anything heavy getting in the way of the main course, I choose the Tomato and Strawberry Salad. Tomato slices dressed with chili sugar and lemon and served with a generous mound of rocket leaves with some balsamic strawberries. Refreshing flavors, clean tastes and lightly spiced, a salad that made suitable room for what was next. My dining companion (a regular Meat Co fan) choose the soft shell crab (which she already raves about), coated with a spiced flour, fried and served on a bed of Asian greens flavored with oyster sauce, with a little dish of garlic aioli on the side.

TMC MainFor main course we both choose the grain-fed cuts of beef, I ordered the Australian Wagyu rib-eye which had a marbling score of 4/5, cooked medium-rare and my dining companion choose the Australian Angus Gold fillet, cooked medium. Together our sides dishes included mashed potato, steamed vegetables and fried onion rings as well as peri-peri and peppercorn sauce. When ordering I was going to have my rib-eye pepper crusted but the waitress swayed me in favour of The Meat Co’s special basting sauce… which I’m glad she did.

Our glistening steaks arrived with lovely dark grill marks and flying the signature Meat Co flag. Both steaks were perfectly cooked as ordered and my rib-eye was very tender (compared to my everyday rib-eye), juicy and flavorsome… I savored every last bite. I ended up leaving the peppercorn sauce,  I didn’t  want another flavor to interrupt what I was already enjoying. The side of fried onion rings were not greasy, the portion was generous, so some were left. My dining companion also enjoyed her fillet steak with the peri-peri sauce and mash.

TMC Dessert 3I was told if I mentioned it was my birthday (although it wasn’t)  the staff would break into an enthusiastic show of drumming, dance and song… I was almost tempted. Happy and friendly staff add to the ambiance and mood of a restaurant and it seems the Meat Co has just that.

Feeling rather full and debating on whether we could actually eat dessert, we ended up choosing the chefs tasting platter to share, a good choice if you can’t make up your mind. Again the portions were generous and it turned out we had room for dessert after all. My favorite was the apricot Malva pudding (a traditional South African dessert), served with crème anglaise and garnished with an apricot coulis, lighter than expected. We both loved the crème brûlée with a delicious flavoring of orange.

The Meat Co portions in my opinion are generous (noticing other diners dishes) and some dishes could easily be shared, you also have the choice of the tasting platters. The Meat Co’s commitment to monitoring their beef from pasture to plate reflects their prices and of course each diner is free to choose accordingly. As the roof top lounge was closed and it is still Ramadan, I believe I have not seen the full atmospheric swing of the Meat Co.

Thank you Meat Co for the invite and an enjoyable dining experience with my companion. Also, nice to see you recognize and acknowledge a regular customer. Hope to meat meet you again soon. :) :)

Summer Fruit Salad with Orange Blossom and Fresh Mint served with Rose Perfumed Yoghurt

Summer Fruit SaladFruit salads are an easy dessert to make and a super easy way of adding a variety of fruit to your diet. You are more inclined to reach out for fruit already prepared, either in a fruit salad or simply sliced and presented nicely. Also, as this is the month of Ramadan, a quick dessert might be favored over a more labour intensive one. This simple fruit salad consists of oranges, sungold kiwifruit and strawberries, perfumed with the middle eastern flavor of orange blossom and garnished with fresh mint. Leaving the fruit salad in the fridge for about half an hour to an hour before serving, brings all the wonderful fruity flavors together and mellows the flavor of the orange blossom. When using perfumed waters such as rose or orange blossom, a little goes a long way. You can use more, or less depending on your taste.

Summer Fruit Salad with Rose Perfumed YoghurtI love nothing more than adding a dollop of fresh cream on top of fruit salad and sometimes use greek yoghurt, flavoring it with rosewater and sweetening with real maple syrup. The sweetness in the salad comes from the fruits, so choose the sweeter Zespri sungold kiwifruit over the green variety and strawberries are in season at the moment. Use fresh orange segments (without the attached membrane) and if you have never removed the membrane surrounding orange segments before, head over to The Kitchn and see how… it’s easy. Do use a well sharpened paring knife, it makes cutting much easier.

When cutting out the segments, hold the orange over a small bowl to collect the dripping juice. Also squeeze any remaining juice with your hands from the remaining membranes and peel with bits of orange still attached. No wasting of precious orange juice here. Fresh orange segments are also a refreshing addition to salads like this  Spinach Salad with Dates, Oranges, Pomegranate and Feta Cheese  or a Salad of Cucumber Ribbons, Fresh Dill and Orange.  Just a few easy ways to enjoy your daily fruit.

Summer Fruit Salad with Orange Blossom and Fresh Mint served with Rose Perfumed Yoghurt

(Serves 4 )


for the fruit salad

  • 3 large oranges, segmented (membranes removed), cut segments into half. Reserve the collected juice.
  • 3 sungold kiwifruit, peeled and cut into cubes
  • 1 punnet of strawberries washed, hulled and cut into cubes
  • 2 teaspoon of orange blossom water
  • 2 tablespoons shredded fresh mint leaves

for the yoghurt

  • 1 small tub of unflavored greek yoghurt
  • real maple syrup, to sweeten
  • 1 teaspoon of rose water

How to make:
Place the orange, kiwifruit, strawberries, reserved orange juice and orange blossom water into a glass serving dish. Gently combine ingredients together and leave covered in the fridge for about 30 minutes or up to an hour, for the flavors to mingle.

Meanwhile, place the yoghurt into a small serving bowl, sweeten to taste with maple syrup. Stir in the rosewater, cover and leave the yoghurt in the fridge until needed.
To serve: Garnish the fruit salad with fresh mint before serving. Serve the flavored yoghurt alongside the fruit salad.

In My Kitchen July 2014

Bahraini HalwaAnother month has flown by and time for another In My Kitchen post. Hopefully I can squeeze this in, Australia is seven hours ahead of Bahrain and today is the last day of submission. Its been a very emotional week as we had to make a very heart wrenching decision and put our loving sweet black Labrador “Spud” to sleep. I really can’t say much more right now… maybe with a little more time. Luckily I had some photos ready and compiling this blog post has been a welcoming distraction. You also might want to peek into other kitchens where the host Celia from Fig Jam and Lime Cordial has a long list of links of other bloggers showcasing their kitchen treasures. 

In my kitchen and sitting on my counter top we have Bahraini Halwa, a traditional sweet treat. But be warned… once you start digging into this sticky pot of jelly like deliciousness, flavored with saffron and cardamom… all notions of diets will simply fade away. Especially when freshly packed, topped with extra nuts and still warm. We love to have a spoonful of Halwa with Arabic Coffee or a shot of espresso. The recipe for Bahraini Halwa is handed down from generation to generation and trying to recreate this at home might prove quite difficult. I found a recipe for Bahraini halwa which you might like to try your hand at. But for me, I will enjoy halwa made from the hands of the experts and happily buy a little pot every now and then. PeachsLove these little juice peaches, also called doughnut peaches, great to snack on. They also make a delicious homely conserve which you can stir into home-made yoghurts or ice-cream, use as a topping for mini cheesecakes and custard desserts and of course perfect for serving with scones. Meat Balls shaped with cake pop ballerThis cake pop baller comes in handy when shaping balls of meat, chicken or fish, cake bites. cookie dough, sticky rice, shaping these foods into a uniform size. Of course you can use your hands… but hey, I’m a sucker when it comes to kitchen stuff!Whole Chicken-Silicone Food Ties and Brush-Fresh HerbsReusable silicone food ties have (almost) replaced string in my kitchen and come in handy when you need to secure food for roasting, baking or steaming, adding a touch of colorful glamour when cooking. The silicone brush (can use with high temperatures) is handy for brushing foods with oils or marinades before cooking, and also for basting hot foods while cooking. When roasting a chicken for sandwiches or salads, I like to stuff the cavity with some lemon, red onion and rosemary, adding some flavor to the chicken… beats buying some of the plastic looking sliced meats you see in supermarkets. Egg TimerIn my kitchen this cute egg timer encased in an old door lock sits on my kitchen dresser, bought from an antique type shop on one of my travels. Only for ornamental purposes and I have never used an egg timer when boiling an egg. The Wild Goose Studio Wall PlagueHanging on a wall in my kitchen is a special plaque from The Wild Goose Studio, the celtic symbols represent the cross of journeys and meetings, inspired by Emerson’s Law of Spiritual Gravitation.

“People destined to meet will do so, apparently by chance at precisely the right moment.”

Thought provoking, which Carl Jung called… synchronicity. Maybe synchronicity is at work through these In My Kitchen Posts… who knows. :)

You might also like to see other posts:

In My Kitchen May 2014

In My Kitchen June 2014