31 Oct – 1 Nov 2026
Little bakers decorate their own Halloween cookies with icing, sprinkles and frightfully fun toppings at What The Food weekend, Alserkal Avenue.
Taste olive oils from Lebanon, Palestine and Jordan with sommelier Hanan of Maknoon, and learn how to pair, choose and store them.
Pick a box from an abundant table of pies, build your own haul and take it wherever you’re going at What The Food festival, Alserkal Avenue.
Kids aged 6 to 12 roll their own Korean gimbap in a fun, hands-on workshop at What The Food festival, Alserkal Avenue, Dubai.
Tone cyanotype prints with Subko coffee, make and personalise your own zine, and finish with a coffee tasting in this hands-on photography workshop.
Starting with Akkoub, a Palestinian wild plant, Andek Akkoub invites you to share a plant story and map our relationships with land on a shared tablecloth.
Draw on porcelain with Caroline Petit-Mason in a cadavre exquis workshop where pieces pass around the table, then take home one fired piece.
Learn the history of potstickers with Chef Kelvin Cheung, then fill, fold and pan-fry your own dumplings with a dipping sauce in this hands-on workshop.
Break bread down in a hands-on workshop exploring its history, ingredients and cultural stories, then imagine new breads. Bring a bread story.
Architect Omar Darwish explores archival images of Trucial States markets, cafés and restaurants, and how places for food and gathering were built in the UAE.
Meet Aline Kamakian, founder of Mayrig, as she shares her journey from finance to reviving the forgotten flavours of Armenian cuisine at Alserkal Avenue.
A textile above the communal table in The Yard, built from recipes and memories shared by participants, explores knowledge passed between generations.
Illustrate a treasured family recipe with Malavika Raghavan of where there in a playful 90-minute drawing workshop. No experience needed.
Explore kitchen herbs and spices as medicine with herbalists from Hikma Rituals, then make your own edible botanical blend to take home.
Make your own Peruvian anticucho sauce with Faisal Al Mutairi of House of Habanero and chef Roberto Segura, balancing chilli, acidity and spice.
What We Leave Behind is a collective textile in The Yard, stitched from recipes and memories of home, tracing how knowledge passes from hand to hand.
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