Hospitality

Halal-Certified Excellence: How Australian Red Meat Dominates the MENA Market

Published

1 year ago

February 17, 2025

An exclusive interview with Andrew Cox, General Manager of International Markets, Meat & Livestock Australia (MLA)

Can you elaborate on the importance of the Australian Government Authorised Halal Program and how it ensures that 100% of Australian red meat exported to the MENA region is Halal-certified?

The Australian Government Authorised Halal Program (AGAHP) is a world-class system that guarantees all Australian red meat exported to the MENA region is genuinely Halal-certified. It’s a government-backed program that works hand-in-hand with accredited Islamic organisations to ensure every step of the process is fully compliant with Halal requirements.

What sets Australia apart is the level of oversight and integrity in the system. Every aspect, from animal welfare to meat labeling, adheres to strict Islamic dietary laws and international food safety standards. This high level of assurance is crucial for consumers and businesses in the MENA region and is one of the reasons Australian red meat is so highly regarded in the region.

What role does Halal certification play in building trust with consumers and businesses in the MENA region, and how has it impacted Australian meat exports to this market?

Halal certification is more than just a label—it’s a commitment to authenticity, superior quality, and trust. In the MENA region, where Halal compliance is non-negotiable for many consumers, having that certification means businesses and individuals can buy Aussie Beef and Lamb with absolute confidence knowing that 100% of our exported red meat is Halal, regardless of which market it is going to.

Aussie Beef and Lamb has built a solid reputation over the years by consistently delivering premium, fully Halal-certified red meat. This trust has driven incredible export growth— for example, boxed and carcass red meat now make up 98% of our trade to MENA, hitting a massive $2 billion in 2023. Compare that to two decades ago when it was just 42%, and you can see how much the market has evolved.

Beyond numbers, it’s about meeting the needs of a diverse and dynamic food culture. Whether it’s high-end restaurants, supermarkets, or traditional butcher shops, Australian Halal-certified beef and lamb have become staples in the region’s local culinary scene.

Australia is the largest exporter of lamb and the 4th largest exporter of beef globally. What do you think makes Australian beef and lamb stand out in such a competitive international market?

It really comes down to three things—quality, consistency, and sustainability. Aussie Beef and Lamb are renowned for their exceptional taste and tenderness, thanks to the country’s ideal grazing conditions and strict grading system. Whether it’s pasture-raising lamb, premium Wagyu, or grain-fed or grass-fed beef, every cut is produced to the highest standards, making it a go-to choice for chefs, retailers, and consumers worldwide.

What also gives Australia an edge is its world-class traceability system. From farm to fork, every animal is tracked, ensuring top-tier food safety and transparency—something that’s becoming increasingly important in today’s health-conscious market. This ties in with sustainability, and the Australian red meat industry is on track to be carbon neutral by 2030, which is a game-changer for environmentally conscious buyers. Consumers are looking for responsibly farmed, high-quality meat, and Aussie Beef and Lamb is leading the way in meeting those expectations.

What factors contribute to the growing popularity of Australian Wagyu beef in the UAE, both in fine dining establishments and casual dining spots like gourmet burger joints?

Australian Wagyu has taken the UAE by storm, and it’s easy to see why—it’s all about that incredible marbling, buttery texture, and rich, umami-packed flavour. Top chefs are always looking for ingredients that can elevate their menus, and Australian Wagyu delivers a melt-in-your-mouth experience that’s second to none. It’s the kind of meat that turns a good dish into something extraordinary.

And it’s not just high-end steakhouses—gourmet burger spots have also embraced Australian Wagyu with diners now willing to pay for top-quality beef, and Wagyu’s unmatched juiciness and flavour provide just that.

Another key factor that makes Australian Wagyu particularly appealing to industry professionals is its consistency. Thanks to advanced breeding programs and carefully controlled feeding regimens, chefs and restaurants know they’re getting top-notch quality every time. With the UAE’s booming hospitality industry, it’s no surprise that demand for Australian Wagyu keeps growing across all dining segments.

Australia is the largest exporter of Wagyu beef in the world. In your view, what sets Australian Wagyu apart?

Australian Wagyu is a perfect balance of tradition and innovation. It starts with elite genetics—Australia has successfully blended traditional Japanese Wagyu bloodlines with modern, sustainable farming techniques to create beef that delivers exceptional marbling and flavour.

One of the biggest advantages is Australia’s grain-feeding programs. These carefully designed diets, fed over extended periods, enhance the signature rich texture and deep flavour that makes Wagyu so popular. Combine that with Australia’s ideal environment, strong biosecurity measures, and rigorous processing standards, and you get a consistently premium product that can be supplied 12 months of the year to the highest global standards.

Whether it’s destined for a high-end steakhouse or a top-tier supermarket like Spinneys, Australian Wagyu is known for its quality, making it a favourite among chefs and consumers in the UAE.

What are some of the key trends you’ve observed in the MENA region regarding red meat consumption?

The way people in the MENA region consume red meat has changed a lot over the years. In 2024, Australian beef exports to the region jumped by 27% compared to the previous year, with the biggest increases going to Saudi Arabia, the UAE, Oman, and Qatar.

There’s also been a noticeable shift toward convenience, with more people opting for pre-portioned, vacuum-packed meats that last longer—up to 120 days in the case of Aussie Beef and Lamb. These options are perfect for busy lifestyles, making it easier for home cooks to enjoy high-quality meals with minimal prep time.

Health-conscious consumers are also shaping the market, driving demand for leaner, naturally raised meats. Grass-fed and free-range options are gaining traction, aligning with the growing focus on wellness. At the same time, sustainability is becoming a key concern, with more buyers looking for responsibly farmed and eco-friendly products.

With Australia’s strong commitment to carbon neutrality by 2030 and its dominant 70% share of MENA’s sheep meat imports, the country continues to be a trusted supplier—meeting both traditional and modern culinary needs across the region.

Hospitality

THE COVE ROTANA RESORT RAS AL KHAIMAH APPOINTS AZMI SHALABY AS GENERAL MANAGER

Published

7 days ago

June 5, 2026

Integrator Web-Admin

The Cove Rotana Resort Ras Al Khaimah is proud to announce the appointment of Mr Azmi Shalaby as the new General Manager of the five-star property.

Set along a private stretch of coastline between rolling hills, lagoons, and lush landscaped gardens, the resort continues to strengthen its position as one of the emirate’s leading leisure destinations with the appointment of Shalaby as General Manager. Under his leadership, the property will focus on further elevating the guest journey, refining the resort in line with Rotana brand standards, strengthening commercial growth, and introducing new activations across the destination.

In his new role, Shalaby will oversee all aspects of the resort’s operations, supporting the continued evolution of the property while reinforcing Rotana’s commitment to delivering exceptional hospitality experiences across the region.

Commenting on his appointment, Shalaby said: “I am pleased to join The Cove Rotana Resort Ras Al Khaimah at such an exciting stage in its journey. The resort already holds a distinctive position within the region’s hospitality landscape, and I look forward to working closely with the team to further enhance the guest experience, build on the property’s strong reputation, and continue creating memorable stays shaped by genuine hospitality and operational excellence.”

Bringing with him nearly 30 years of hospitality experience, Shalaby joins the resort following an accomplished career across internationally recognised hospitality brands. Having started his journey in the industry in 1996, he previously held leadership roles with InterContinental Hotels Group before joining Rotana in 2008 at Grand Rotana Resort & Spa.

Over the course of 18 successful years with Grand Rotana Resort & Spa, Shalaby played a key role in driving operational excellence, guest satisfaction, and commercial performance, while contributing to several notable industry achievements and awards. His extensive experience in resort operations, team leadership, and strategic planning positions him strongly to lead the next chapter of the resort’s journey.

Hospitality

GAULT&MILLAU SAUDI ARABIA LAUNCHES FIRST EDITION, HONORING ALMOST 250 RESTAURANTS ACROSS THE KINGDOM

Published

1 week ago

June 3, 2026

Integrator Web-Admin

The first edition of the Gault&Millau Saudi Arabia Gala took place on June 2, 2026, at Radisson Manhal – Riyadh, marking a major milestone for the Kingdom’s rapidly evolving culinary and hospitality sectors. In the presence of ambassadors and official representatives, the gala and awards ceremony brought together chefs, restaurants, hospitality professionals, journalists, influencers and partners to highlight culinary excellence and honor the talents shaping the future of Saudi gastronomy.

Held in collaboration with the Saudi Culinary Arts Commission, under the Ministry of Culture, with the support of HSME, the event marks the official launch of Gault&Millau Saudi Arabia and reaffirmed the standing of the prestigious Yellow Guide as a trusted benchmark for culinary quality, creativity and excellence in the Kingdom.

A major highlight of the evening was the unveiling and distribution of the official Gault&Millau Saudi Arabia Guide. Featuring a carefully curated selection of almost 250 restaurants across five of the Kingdom’s major cities — Riyadh, Jeddah, AlUla, Abha and Dammam — the guide sets a new national benchmark for culinary quality and creativity, positioning Saudi Arabia firmly on the global gastronomic stage. Through this national selection, the guide aims to uncover hidden gems, showcase regional diversity and highlight Saudi Arabia’s distinctive flavors, traditions and innovations. The guide also shines a spotlight on the remarkable achievements of women restaurateurs and chefs, whose leadership continues to shape and elevate Saudi Arabia’s dining scene.

Each selected restaurant receives an official Gault&Millau plaque, reflecting its inclusion in the national guide and acknowledging its contribution to the growth and visibility of the Kingdom’s dynamic F&B industry.

The evening also honored exceptional culinary and hospitality talent through five special trophies, three of which were presented to brilliant women in the industry:

Chef of the Year: Wed Saleh
Pastry Chef of the Year: Hachem Taleb
General Manager of the Year: Sara Katanani
Emerging Chef of the Year: Elia Kaadi
Young Talent of the Year: Nihal Felemban

A special Inspiring Leadership Award was presented to Mayada Badr, CEO of the Culinary Arts Commission, for empowering the industry and for her valuable work and vision

Patrick Hayoun, CEO of Gault&Millau France and International, said: “The launch of Gault&Millau Saudi Arabia represents an important step in our international journey and reflects the remarkable momentum of the Kingdom’s culinary scene. Through this first edition, we are proud to highlight almost 250 restaurants and recognize the chefs, teams and talents shaping a distinctive Saudi gastronomic identity. Gault&Millau’s mission has always been to discover, support and promote culinary excellence, and Saudi Arabia offers an extraordinary landscape of creativity, ambition and authenticity.”

Mayada Badr, CEO of the Saudi Culinary Arts Commission, added: “The launch of the first Gault&Millau Saudi Arabia Gala reflects the growing maturity, creativity and diversity of the Kingdom’s culinary sector. At the Culinary Arts Commission, we are committed to preserving Saudi culinary heritage while empowering chefs, restaurants and hospitality professionals to innovate and reach new levels of excellence. This platform contributes to strengthening the visibility of Saudi gastronomy locally and internationally while supporting the Kingdom’s broader cultural transformation.”

Joumana Dammous Salame, managing director of HSME, commented: “We are proud to support the launch of Gault&Millau Saudi Arabia in collaboration with Gault&Millau and the Saudi Culinary Arts Commission. This first edition is an important moment for the Kingdom’s culinary scene, bringing together restaurants, chefs, journalists, influencers and partners around one shared ambition: to celebrate excellence, encourage innovation and give Saudi gastronomy the recognition it deserves on both the regional and international stage.”

Beyond recognition, the gala provided a platform for connection and collaboration, fostering dialogue, visibility and new opportunities for Saudi culinary talent within the region and beyond.

The Gault&Millau Saudi Arabia platform is built around three primary components:

Printed Guide: The Gault&Millau Saudi Arabia Guide will serve as a key resource for exploring the Kingdom’s culinary scene. The edition includes expert reviews of top restaurants, chef profiles and signature recipes. It also features city- and region-based highlights, along with toque ratings from 1 to 5, covering a wide range of price points and making the guide accessible and inclusive for all readers.

Digital Platform: The Gault&Millau Saudi Arabia website, part of the international platform, will offer an engaging digital experience with updated restaurant reviews, practical details and direct links, providing greater visibility for local establishments.

Annual Gala: The Gault&Millau Saudi Arabia Gala is designed as an annual cornerstone gathering, offering networking opportunities for chefs, journalists, influencers and partners while showcasing Saudi culinary excellence to both national and international guests. Honoring the country’s top culinary talents, the event will feature an awards ceremony with Gault&Millau plaques and trophies.Through this collaboration, Gault&Millau and the Saudi Culinary Arts Commission aim to elevate local culinary talent, create new industry standards and promote international connections that will help shape the future of Saudi Arabia’s culinary landscape. Further editions are planned, with new cities set to join the prestigious listing

Editor’ note: Attached list of

restaurants with 3 toques – REMARQABLE RESTAURANTS
restaurants with 2 toques- CHEF’S RESTAURANTS
restaurants with 1 toque- GOURMET RESTAURANTS
Selected restaurants

ABOUT GAULT&MILLAU

Founded in 1969 by journalists Henri Gault and Christian Millau, the Yellow Guide has dedicated over 50 years to identifying and listing the finest restaurants, artisans and specialty shops across various regions. Today, Gault&Millau continues its mission to support chefs and emerging talents worldwide by discovering and promoting local gastronomy on a global scale.

As a recognized authority in gastronomy and hospitality across 20 countries, Gault&Millau has become a benchmark for culinary excellence, building a prestigious network of over 14,000 restaurants and attracting millions of followers. With the expertise of more than 400 professional inspectors, Gault&Millau aims to discover, celebrate and elevate both established and emerging culinary talents. The brand’s mission is to showcase local culinary traditions globally, offering a trusted standard of quality and fostering growth within the industry.

ABOUT THE SAUDI CULINARY ARTS COMMISSION

Founded in 2020, the Saudi Culinary Arts Commission is leading the further development of the Kingdom’s culinary arts sector. By driving investment and building robust regulatory frameworks, the Commission is supporting the next generation of Saudi chefs and hospitality professionals as they aspire to reach their full potential.

Together with the Ministry of Culture, the Commission is working to unlock a thriving cultural sector to preserve and elevate the culinary traditions that make the Kingdom unique.

To learn more about the Saudi Culinary Arts Commission, please visit https://culinary.moc.gov.sa/en and the Commission’s pages on Instagram @mocculinary and X @MOCCulinary.

ABOUT HOSPITALITY SERVICES MIDDLE EAST (HSME)

Founded over 30 years ago, Hospitality Services specializes in organizing hospitality and foodservice exhibitions and events across the region, including HORECA Lebanon, HORECA Jordan, HORECA Kuwait, HORECA Riyadh, HORECA Oman, Salon du Chocolat et de la Pâtisserie Dubai, Salon du Chocolat et de la Pâtisserie Riyadh and Whisky Live Beirut. The firm’s events extend to publications and platforms that serve the hospitality, foodservice and tourism industries, namely Hospitality News Middle East, Lebanon Traveler and Taste & Flavors.

Hospitality

YOUR OFFICE JUST GOT AN UPGRADE: VOCO BONNINGTON DUBAI LAUNCHES ITS WORKATION EXPERIENCE

Published

1 week ago

June 3, 2026

Integrator Web-Admin

As Dubai’s professionals redefine what a productive workday looks like, voco Bonnington Dubai is introducing its Workation offer, a 24-hour stay package for those who believe where you work is just as important as how you work

There is something to be said for a change of scenery. Positioned in the heart of Jumeirah Lake Towers and moments from the DMCC Metro, voco Bonnington brings together the comfort of a luxury stay with the infrastructure of a fully equipped workplace. The result is a seamless experience where productivity and indulgence don’t just coexist, they quietly elevate each other.

The Workation package starts from AED 275 and includes a 24-hour stay with a complimentary upgrade to a deluxe room, access to the pool and gym, two hours of meeting room access for up to five guests, complimentary coffee or tea in the meeting room or Author’s Lounge, and a 20% discount across all food and beverage outlets. Terms and conditions apply.

For anyone who has ever wondered what their workday could look like with a little more breathing room, the answer might be closer than expected. Built around the idea that productivity thrives when the environment does too, the Workation moves away from the tired “work from the beach” fantasy and toward something far more useful: a city-based experience shaped around real schedules and real results.

In a city that rarely slows down, this is something quietly radical. An intentional pause that doesn’t require leaving Dubai or clearing your calendar. Just a better version of the workday, right in the middle of it.