Tomato and fennel terrine Time Out and Taste Of Dubai bring you the signature dishes of some of the city’s top chefs Some of the city’s finest chefs will be presenting their best dishes at Taste Of Dubai 08. They will be showing off the tricks of the trade and giving visitors to sample food. Scroll down for expert tuition and a recipe that will let you cook like a pro in your own home. Restaurant: Magnolia, Madinat JumeirahChef: Gabriele KurzSignature dish: Tomato and fennel terrine SIMILAR ARTICLES New menu: Café Bateel New look: Brunswick. Eatery | Bar | Terrace WATCH: Taking on Dubai’s metre-long hot dog Time Out vs ubk's one-metre hot dog Ingredients:1000gm fennel1ltr vegetable stock30gm Agar Agar powder30gm himalaya salt20gm fennel seeds10gm star anise500gm orange500gm onions white20gm red chili150ml olive oil extra vergine150ml acacia honey20gm corn starch1piece ciabatta20gm garlic50gm cress mix gardens100gm frissee fine yellow50gm edami beans japanese30ml balsamic vinegar Method:Cook the vegetable stock with agar agar and check seasoning with salt.Klingwrap round plastic forms and fill in tomato wedges and fenne. Add the stock and chill. Cook onions, garlic, chili, star anise, honey, orange filets and juice to a relish and thicken with cornstarch. Add some salt.Season the ciabatta with olive oil and garlic, top with herbs, salad and edami beansSprinkle some vinegar and olive oil on top.