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Beauty & Cosmetics

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Seasonal Events

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Shop our range of fresh, new products and order your grocery online to get it delivered to your doorstep with ease.

Spinneysfood Ready to Cook Lamb & Rosemary Mezzaluna 250g

24.25 each

9.7 per 100g

Spinneysfood Ready to Cook Lamb & Rosemary Mezzaluna 250g

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Flair Exotic Mango Chocolate Cake Bar 72g

12.50 each

1.74 per 10g

Flair Exotic Mango Chocolate Cake Bar 72g

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Toblerone Crunchy Almond Chocolate Bar 100g

16.25 each

16.25 per 100g

Toblerone Crunchy Almond Chocolate Bar 100g

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Reeses Two Peanut Butter Cups 42g

6.50 each

1.55 per 10g

Reeses Two Peanut Butter Cups 42g

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Sour Patch Kids Strawberry Sweets 130g

11.00 each

8.46 per 100g

Sour Patch Kids Strawberry Sweets 130g

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Prime Blue Chill Ice Hydration Drink 500ml

24.25 each

4.85 per 100ml

Prime Blue Chill Ice Hydration Drink 500ml

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Fairy Lime Power Action Household Cleaner 730ml

23.75 each

3.25 per 100ml

Fairy Lime Power Action Household Cleaner 730ml

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Spinneyshome Washing Up Liquid Original 600ml

9.50 each

1.58 per 100ml

Spinneyshome Washing Up Liquid Original 600ml

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Brooksmade Chocolat BBQ Sauce 355ml

37.75 each

10.63 per 100ml

Brooksmade Chocolat BBQ Sauce 355ml

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Brooksmade Jalapeño Ketchup BBQ Sauce 355ml

37.75 each

10.63 per 100ml

Brooksmade Jalapeño Ketchup BBQ Sauce 355ml

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Veetee Wholegrain Basmati Rice 260g

13.50 each

5.19 per 100g

Veetee Wholegrain Basmati Rice 260g

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Spinneysfood Ready to Cook Smoked Salmon And Dill Pansoti 250g

24.25 each

9.7 per 100g

Spinneysfood Ready to Cook Smoked Salmon And Dill Pansoti 250g

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Spinneysfood Blueberries Tube Morocco 200g

25.50 each

127.5 per kg

Spinneysfood Blueberries Tube Morocco 200g

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Spinneysfood Cup Cones x 20

13.00 each

2.6 per 10g

Spinneysfood Cup Cones x 20

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Spinneysfood Frozen Pizza Base Plain 300g x 2 600g

17.25 each

2.88 per 100g

Spinneysfood Frozen Pizza Base Plain 300g x 2 600g

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Spinneysfood Organic Coconut Milk 12% Fat 400ml

8.00 each

2.0 per 100ml

Spinneysfood Organic Coconut Milk 12% Fat 400ml

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Spinneysfood Jalapeno Mild Honey Squeezer 350g

17.75 each

5.07 per 100g

Spinneysfood Jalapeno Mild Honey Squeezer 350g

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Chocolate Creme Egg cake

Chocolate Creme Egg cake

Cadbury Mini Eggs Chocolate Bag 74g

15.00 each

1.88 per 10g

Cadbury Mini Eggs Chocolate Bag 74g

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Spinneysfood Smooth Peanut Butter 250g

14.00 each

5.6 per 100g

Spinneysfood Smooth Peanut Butter 250g

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Spinneysfood Icing Sugar 500g

8.50 each

8.5 per kg

Spinneysfood Icing Sugar 500g

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Lindt Excellence 70% Mild Dark Chocolate 100g

27.00 each

27.0 per 100g

Lindt Excellence 70% Mild Dark Chocolate 100g

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Elmlea Single Cream 270ml

16.25 each

6.02 per 100ml

Elmlea Single Cream 270ml

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Fruit & Vegetables

The freshest fruits and vegetables available in the UAE and the region. Get your grocery delivery straight to your home in a few simple steps now.

Organic Mini King Oyster Mushrooms Korea 300g

26.00 each

0.1 per gram

Organic Mini King Oyster Mushrooms Korea 300g

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Spinneysfood Baby White Button Mushrooms Oman 200g

9.00 each

3.6 per 100g

Spinneysfood Baby White Button Mushrooms Oman 200g

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Armela Basil Bunch Kenya 100g

5.50 each

5.5 per 100g

Armela Basil Bunch Kenya 100g

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Spinneysfood Silver Oyster Mushrooms UAE 150g

13.50 each

9.0 per 100g

Spinneysfood Silver Oyster Mushrooms UAE 150g

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Spinneysfood Baby Corn and Mangetout Pack 200g

13.00 each

65.0 per kg

Spinneysfood Baby Corn and Mangetout Pack 200g

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Spinneysfood Brown Button Mushrooms 250g

9.50 each

3.8 per 100g

Spinneysfood Brown Button Mushrooms 250g

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Driscoll's Organic Raspberries 170g

35.00 each

205.88 per kg

Driscoll's Organic Raspberries 170g

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Red Onion India 3kg bag

20.50 each

6.83 per kg

Red Onion India 3kg bag

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Spinneysfood Organic Cucumber 500g

9.50 each

19.0 per kg

Spinneysfood Organic Cucumber 500g

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Spinneysfood Fresh Melon and Grape Cut Pots

18.50 each

64.91 per kg

Spinneysfood Fresh Melon and Grape Cut Pots

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Recipe Inspiration

Explore the culinary world with Spinneys's recipes. Follow step-by-step instructions and shop for everything you need from Spinneys supermarket.

Qahwa tiramisu

Arabic

20 Mins Prep/Cook

Fasoulia with baharat oil

Iraqi

185 Mins Prep/Cook

Burnt aubergine tahini soup with crispy garlic

Arabic

55 Mins Prep/Cook

Jallab, tamarind and ginger fizz

Arabic

10 Mins Prep/Cook

Cheat’s chicken musakhan

Arabic

75 Mins Prep/Cook

Spinneys Studio

The Garden Route With Spinneys and Emirates Holidays

WATCH NOW -05:30 MIN

05:57 MIN

The Mount Nelson With Spinneys and Emirates Holidays

05:57 MIN

On safari with Spinneys and Emirates Holidays

07:20 MIN

From tiny seeds grow mighty trees

06:10 MIN

48 hours in Lyon with Spinneys and Emirates Holidays

05:30 MIN

How pop became a hit

07:56 MIN

Heart of the matter

08:53 MIN

Preparation is everything

10:28 MIN

Bringing the land to life

08:18 MIN

Where the roots run deep

01:26 MIN

Celebrating 100 Years of Spinneys in the Middle East #ItHasToBeSpinneys

12:25 MIN

The wow factor

09:46 MIN

Seeding the future

07:06 MIN

Cotton candy carnival

08:11 MIN

We say tomatoes

07:45 MIN

From Sicily to Spinneys: the Glinwell story

06:44 MIN

Shooting stars

05:03 MIN

Commitment to culture

09:15 MIN

Emotional maturity

The Garden Route With Spinneys and Emirates Holidays 05:30 MIN

WATCH NOW - 05:30 MIN

The Garden Route With Spinneys and Emirates Holidays 05:30 MIN

WATCH NOW - 05:30 MIN

The Mount Nelson With Spinneys and Emirates Holidays 05:30 MIN

WATCH NOW - 05:30 MIN

On safari with Spinneys and Emirates Holidays 05:30 MIN

WATCH NOW - 05:30 MIN

From tiny seeds grow mighty trees 05:30 MIN

WATCH NOW - 05:30 MIN

48 hours in Lyon with Spinneys and Emirates Holidays 05:30 MIN

WATCH NOW - 05:30 MIN

How pop became a hit 05:30 MIN

WATCH NOW - 05:30 MIN

Heart of the matter 05:30 MIN

WATCH NOW - 05:30 MIN

Preparation is everything 05:30 MIN

WATCH NOW - 05:30 MIN

Bringing the land to life 05:30 MIN

WATCH NOW - 05:30 MIN

Where the roots run deep 05:30 MIN

WATCH NOW - 05:30 MIN

Celebrating 100 Years of Spinneys in the Middle East #ItHasToBeSpinneys 05:30 MIN

WATCH NOW - 05:30 MIN

The wow factor 05:30 MIN

WATCH NOW - 05:30 MIN

Seeding the future 05:30 MIN

WATCH NOW - 05:30 MIN

Cotton candy carnival 05:30 MIN

WATCH NOW - 05:30 MIN

We say tomatoes 05:30 MIN

WATCH NOW - 05:30 MIN

From Sicily to Spinneys: the Glinwell story 05:30 MIN

WATCH NOW - 05:30 MIN

Shooting stars 05:30 MIN

WATCH NOW - 05:30 MIN

Commitment to culture 05:30 MIN

WATCH NOW - 05:30 MIN

Emotional maturity 05:30 MIN

Popular Products

Tomato Local

6.75 / Per Kg

Chiquita Banana Ecuador

9.25 / Per Kg

Carrots Australia

9.00 / Per Kg

Spinneys Spanish Clementine with Leaves

35.00 / Per Kg

Cucumber UAE

8.00 / Per Kg

Onion Brown Spain

15.00 / Per Kg

Russet Potato

19.50 / Per Kg

Spinneysfood Ripe-Ready Avocado

23.25 / Each

Royal Gala Apple Italy

10.50 / Per Kg

Jewell Sweet Potatoes USA

28.50 / Per Kg

Bakery

Shop the finest selection of artisanal breads and delicious pastries. Get your groceries delivered straight to your door anywhere across the UAE.

Victorias Strawberry Cream Muffin 120g

15.25 each

12.71 per 100g

Victorias Strawberry Cream Muffin 120g

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Blueberry Tart 90g

11.00 each

1.22 per 10g

Blueberry Tart 90g

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Caramel Eclair 130g

11.00 each

8.46 per 100g

Caramel Eclair 130g

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Dark and White Chocolate Crescent Cake 300g

188.25 per kg

18.83 per 100g

Dark and White Chocolate Crescent Cake 300g

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Spinneysfood Assorted Cupcakes 6s 300g

21.50 each

3.58 per unit

Spinneysfood Assorted Cupcakes 6s 300g

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Warburtons Gluten-Free 4 Soft Sliced Brioche Rolls 232g

30.75 each

13.25 per 100g

Warburtons Gluten-Free 4 Soft Sliced Brioche Rolls 232g

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Spinneysfood Arabic Crackers Zatar 230g

14.00 each

5.83 per 100g

Spinneysfood Arabic Crackers Zatar 230g

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Buttercream Chocolate Cake 1.1kg

64.50 each

7.38 per 100g

Buttercream Chocolate Cake 1.1kg

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Al Arz Lebanese Bread Medium Brown 20cm

3.25 each

1.63 per 100g

Al Arz Lebanese Bread Medium Brown 20cm

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Flower Shop

Brighten up your space with stunning flowers and plants

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Lifestyle Reads

Essential editorials to Eat Well and Live Well - only at Spinneys supermarket.

Ramadan reflections

What the Holy Month means and how people like to spend it, seen through the eyes of our creative community

Interviews | March 13, 2026

Ramadan reset

How to embrace the slower pace, regulate routines and set your best intentions this Holy Month

Well-Being | March 9, 2026

Top trends 2026

A look at the latest happenings in the world of food from innovations and ingredients to flavours and mindset changes

This Week | Jan. 5, 2026

Power of Plants

Shop the latest plant-based products to take your lifestyle to the next level.

Beyond Meat Frozen Burger Patties 227G

48.50 each

21.46 per 100g

Beyond Meat Frozen Burger Patties 227G

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Earth Goods Organic Smooth Peanut Butter 220g

31.25 each

14.2 per 100g

Earth Goods Organic Smooth Peanut Butter 220g

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Spinneysfood Vegan Salted Caramel Ice Cream 500ml

21.50 each

4.3 per 100ml

Spinneysfood Vegan Salted Caramel Ice Cream 500ml

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Remedy Kombucha Sparkling Passion Fruit 330ml

17.25 each

5.23 per 100ml

Remedy Kombucha Sparkling Passion Fruit 330ml

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Nuttelex Olive Spread 375g

20.50 each

5.47 per 100g

Nuttelex Olive Spread 375g

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Nourish by Spinneys

Read through our magazine issues

Fuel Your Every Day

It’s 2026 – a year that’s already shaping up to be defined by one powerful, positive shift: the ever-growing importance of real food. As we explore in our Top 10 Trends for 2026 (pages 8–11), everything from gut health to global flavours point toward a future where simplicity, nourishment and thoughtful eating take centre stage. To help you start the year feeling energised and organised, we’ve created our most comprehensive meal-prep guide yet (pages 40–53). With just four focused hours on a Sunday, you can set yourself up with varied, flavourful, wholesome meals for the entire week – proof that staying on track with your health goals doesn’t need to be complicated. Protein also takes the spotlight in this issue. Essential for muscle maintenance, satiety, recovery and sustained energy, it’s a nutrient worth celebrating. Our Protein Power Ups feature on pages 55–65 breaks down exactly how much of your favourite staples deliver 10g of protein, making it easier than ever to build purposeful meals and snacks. We’re also diving into the vibrant world of dragon fruit, blueberries and açaí; spotlighting gut-friendly pantry heroes; celebrating plant-rich abundance in Nature’s Bounty; and we’re offering little ones immune-boosting meals to help keep winter bugs at bay. Plus, don’t miss the chance to win a Kuvings Hands-Free Slow Juicer (see page 113). This is also the final edition of Nourish in its current form. We’re busy crafting something bigger, more beautiful and deeply collectible – a refreshed food and lifestyle publication launching April 2026. We can’t wait to share it with you. Wishing you a wonderful, healthy year ahead.

Magazine | JAN/FEB '26

Magic Moments

There’s something undeniably magical about this time of year; a sparkle that lingers in the air and in the small rituals we return to, season after season. From the first twinkle of fairy lights to that final bite of Christmas pudding, it’s a time that glows with connection, nostalgia and celebration. This edition of Nourish is an ode to those moments – the gatherings, the flavours, the details that make the holidays special. Inside, you’ll find inspiration for every occasion: a cosy night before Christmas meal, the perfect morning spread and exquisite desserts that look almost too beautiful to eat (I’m particularly partial to the madeleine tower). Together with Tavola, we’ve created one of our most beautiful features yet: 16 pages that bring festive tables to life, whether you’re drawn to Northern Hemisphere classics layered with rich wintry indulgence, or the breezy brightness of a southern-style celebration under the sun. See pages 56–71. Don’t miss our conversation with chef Kelvin Cheung of Jun’s (pages 14–15), whose warmth and creativity capture the spirit of the season – and tune in to his episode on the Nourish podcast, too. We also ring in the New Year with a global twist, celebrating midnight across time zones without ever leaving Dubai. For me, a personal pinch-me moment is my recent dream trip to Peru (pages 123–129), where I spoke at Expoalimentaria 2025 (Latin America’s biggest food event) and journeyed through Lima, Cusco and the Sacred Valley – experiences that reminded me how deeply food connects us all. And last but not least: I’m especially excited about our Emirates Holidays collaboration – find the Golden Ticket hidden in one of our Danish-grown Spinneys Christmas trees and win a family trip to magical Lapland. Wishing you a wonderful festive season, and we’ll see you in the New Year.

Magazine | NOV/DEC '25

Proudly South African

I must admit – this issue feels extra special (don’t tell anyone I have favourites!). As a proud South African, working with the team to shape this new edition of Nourish has been pure joy. We wanted to share the richness of this country – its incredible diversity, heritage and traditions – so that everyone can experience a taste of the Rainbow Nation. Ours is a vast country of striking contrasts – mountains, oceans, forests, tropics, deserts and savannahs. We speak 11 official languages, yet what unites us is a spirit of grit, resilience, creativity, curiosity and hope. And of course, food – which tells our story better than anything else. At Spinneys, we’re fortunate to bring so many wonderful South African products to your table – from fresh vegetables and convenient stir-fry mixes to edible flowers, gluten-free breads, nut bars, biscuits, spices, salts and pepper… Soon you’ll also find cauliflower and broccoli noodles on shelf, too. You can learn more about these in our three Meet the Producers features – and honestly, there are so many more we could have included that we could have doubled the size of this magazine! This edition also captures our recent travels across country with Emirates Holidays – from a luxury safari at Leopard Sands on the border of Kruger, to a culinary tale at Cape Town’s grand dame, the Mount Nelson, and a Garden Route road trip with Protea Hotel King George as our base. And then there’s the food – we’ve filled these pages with recipes that showcase our repertoire: from the beloved braai (our Exploring Bo-Kaap in Cape Town Local oysters at the Mount Nelson version of BBQ, and a way of life) to seafood spanning two oceans, Cape Malay curries, maize meal, biltong, rooibos and even a nostalgic peppermint crisp tart in our Pot Luck Club (pages 54–58). I’m thrilled, too, to feature conversations with fellow South African trailblazers – Natasha Sideris, one of the most inspirational women in the food industry, and Hein van Tonder, the multitalented photographer and ceramicist now based in Abu Dhabi. This issue is a mouthful – but a delicious, lekker one at that! Until next time, Tiffany - creative and content director.

Magazine | SEP/OCT '25

Hello Summer

Summer’s best is here and it’s bursting with flavour! One of the highlights this month – and the reason I’m jumping straight into it – is our Salut Summer feature. We’ve just returned from an unforgettable trip to France, and I couldn’t wait to share it with you. From exploring the world’s largest wholesale market at Rungis to driving through the orchards of Avignon in vintage Citroën 2CVs – in search of the perfect apricots, cherries and sun-drenched vegetables – it was magnifique! We cooked on-site in a charming old French house using the very produce we bring to you each week, and had the honour of being joined by legendary chef Pierre Koffmann. Turn to pages 41-51 for a taste of it all. We’ve also packed this issue with more recipes that celebrate seasonal special finds and standout Spinneysfood products from the UK, Greece, Italy and Spain. From fresh mezze and rustic pastas to vibrant salads, gelato, empanadas, sangria and risotto – these dishes will have you cooking like a local in no time. Cheese lovers, don’t miss our trail through Burgundy – where I uncovered small rounds with sharp flavour and fascinating stories behind them. And we also had another exciting adventure in France – 48 hours in Lyon in partnership with Emirates Holidays, staying at one of their elegant partner hotels, The Boscolo. We explored the city’s vibrant food scene through a food walking tour, even more cheese tasting (yes, can you believe it?) and an unforgettable lunch at L’Auberge du Pont de Collonges – the gourmet Restaurant of Paul Bocuse – a temple to gastronomy and home to two Michelin stars. I also ended my European tour in Tuscany, truffle hunting and dining at the Michelin-starred restaurant at COMO Castello Del Nero – a breathtaking 12th-century estate. Meanwhile, Coleen from our team went on a sweet adventure through Portugal, discovering desserts beyond the beloved pastel de nata. And on the topic of classic sweets, we had a lovely chat with chef Christophe Devoille from Atlantis The Royal’s Tearoom, who showed us how to make the elegant île flottante (see pages 14-15). Here’s to a delicious summer.

Magazine | JUL/AUG '25

Eastern Flavours

This edition of Nourish is inspired by the East – from Japan to the Philippines, China to Singapore – vast regions that are bursting with flavour, creativity and culinary heritage. From matcha and boba to pimped-up noodle pots, bao and Korean BBQ, we’ve packed in more than 80 recipes to inspire you. Come along as we travel to Vietnam, from Dalat’s cool-climate Fuji melon farms to The Fruit Republic’s exotic orchards in the south where Medusa-like dragon fruit trees, pink and white pomelos, jackfruit and limes thrive. (Pro tip: lime juice and sunshine don’t mix – I came home with a jellyfish-shaped burn. My accidental travel tattoo!) In Thailand, we journeyed all over with our partner Soonthorn from Blue River, visiting small-scale farmers and tasting our way through an astonishing variety of mangoes. We watched durians being expertly lanced from towering trees and cracked open jewel-like mangosteens in shaded groves. Along the way, we had to make a detour to meet TikTok star Moo Deng, the baby hippo with a cult following. Look out for our travel vlog on YouTube to learn more about her! Looking to book your summer holiday break? Escape to Chiang Rai for luxury bubble-tent camping, rescued elephants and incredible Thai food; Koh Samui for a White Lotus-style stay – no drama, just bliss; or a leisurely boat cruise down the Mekong in Laos. We hope you love this issue as much as we did putting it together.

Magazine | MAY/JUN '25

Moments That Matter

March and April are marked by important occasions – the Holy month of Ramadan, Eid, Mother’s Day and Easter – each rooted in togetherness, tradition and food. In this issue, we honour these moments that matter, and the meals and ingredients that make them special. For Ramadan, we’re focusing on nourishing suhoor and iftar recipes, from protein-packed platters to succulent lamb dishes, hydrating drinks and much more. When it comes to Eid treats – one of our naturally sweetened desserts will be the perfect indulgence. With Mother’s Day coming up, we travelled to Oman to meet cookbook author and food influencer Dina Macki, her mother, grandmother and aunt. Their shared love for cooking has deepened their bonds, and they’ve generously shown us how to make treasured family recipes. Once the kids have found their Easter eggs, get them into the kitchen to create our ‘eggsplosions’ – utterly over-the-top Easter eggs bursting with irresistible surprises. And as spring unfolds, we celebrate the best of the season’s produce. During a recent visit to Spain and Morocco with our partners at Surexport, I had the pleasure of exploring strawberry and blueberry farms. There’s something magical about tasting fruit straight from the vine, sun-ripened and bursting with sweetness – a flavour you can enjoy with every bite of Spinneysfood’s premium berries. This really is just a taste of what our bumper edition of Nourish includes. I hope any time you spend with your family and friends, be it in the kitchen or around the table, is memorable.

Magazine | MAR/APR '25

Spinneys Annual Food Trend Report 2024-2025

At Spinneys, keeping up with food trends is more than a passion – it’s our promise to bring you the latest in innovation, products that excite and delight, and offerings that nourish your mind and body. Whatever 2025 brings, we’ll continue to deliver the very best for you and your family.

Food Trend Report | JAN 2025

Eat Real

Welcome to the latest edition of Nourish, where we’re diving into the transformative power of real food – the kind that truly nourishes and energises. In this issue, we’re celebrating wholesome, natural ingredients that not only taste amazing but also fuel our bodies in the most balanced, sustainable way. In our Eat Real section, we’ve packed in exciting recipes, including a comprehensive guide to bone broth, showing you how to make it from beef, chicken and fish bones. Bone broth is an age-old superfood that’s as versatile as it is nutrient-dense, and we’re sharing all the tips for creating the perfect batch. If you’re a fan of slow cooking, don’t miss our Cottage Core feature inspired by TikTok sensation Ballerina Farm’s cooking style, where rustic, slow-cooked meals showcasing cottage cheese as the main ingredient take centre stage. We’re also diving deep into the diets of the world’s healthiest populations in an extensive feature on the Blue Zones – Ikaria, Okinawa and Sardinia – where people live longer and thrive due to their traditional, plant-focused diets. Alongside these time-tested meals, we’re exploring super salads, proteins such as seitan, tofu and tempeh, and refreshing, meal-worthy smoothies. Our Live Well section is filled with must-read health features, including a guide to different types of magnesium and how to choose the right one for your body. We’ve also shared insights into wellness retreats, with a journey to Bali’s renowned Como Shambhala Estate and an exploration of Ayurvedic healing in India at Dharana at Shillim. Plus, we look at the benefits of stretching and Somatic yoga for a more mindful body. And don’t miss our look at Dubai’s local vegan and vegetarian supper clubs, where home chefs are cooking up incredible meals for the community. We’re also previewing the top food and lifestyle trends for 2025 – get ready for an exciting year ahead. May this be your healthiest one yet!

Magazine | JAN/FEB '25

Oh What Fun!

Tis the season to be jolly! And we’ve packed every page of this issue with your festive favourites, all infused with a sprinkle of fun. Get ready to unwrap the magic of making home-made fresh pasta in our “Pass the parcel” feature – the recipes are sure to delight the whole family. It’s all about fresh herbs and aromatics in “Seasons greetings”, bringing the essence of the holidays right to your kitchen, while “Santa’s sack of potatoes,” is where you’ll find delicious, comforting dishes that elevate a versatile staple. And “Merry mains” is filled with all the dazzling dishes you’ll want taking centre stage on the table. Drinkable desserts are a big trend this year – indulge in our Christmas cake shake, gingerbread eggnog and a trifle-tini at our “Dessert bar”! But don’t miss “Bundtle of joy” with our whimsical bundt cakes or “On a roll” for the likes of a strawberry and mascarpone holly roulade, panettone-spiced cinnamon rolls and more… In our “Meet the producers” section – join us as we travel to Seville, home to Europe’s largest organic citrus farm, and venture to South Africa to meet the dedicated farmers behind our favourite potatoes. Finally, our “Live well” section will take you on a journey through Cambodia’s rich heritage and to the top of Oman’s Al Jabal Al Akhdar mountains in search of serene olive groves. May this festive season be filled with joy, laughter and delicious moments shared with loved ones.

Magazine | NOV/DEC '24

Big BBQ

This issue is your guide to mastering the art of American barbecue, from its deep-rooted history to its diverse regional styles. We start with a journey through BBQ’s evolution. Then dive into our features on Cajun-inspired recipes that bring a spicy, Southern flair to your grill. And don’t miss our comprehensive guide on the essentials of BBQ: how to harness salt, fat, acid and heat. From the tangy allure of Texan BBQ to the creamy charm of Alabama white sauce, we’ve got the quintessential sauces covered. Experience the smoky goodness of Memphis-style preparations and explore inventive. Indulgence takes centre stage with our range of mouthwatering burgers and loaded hot dogs. To stay true to our USA theme, we’ve also ventured to California’s Central Valley to meet with the passionate grape and stone fruit growers who embody dedication to quality and sustainability. Their stories of generational farming and commitment to both the planet and its people are truly inspiring. And there’s so much more to discover!

Magazine | SEP/OCT '24

Hello Summer

Summer is upon us! So, we’re whisking you away from the heat for a culinary journey through dreamy and popular European destinations. This issue is a celebration of fresh produce, quality products and vibrant flavours from Italy, France, Greece, Spain and the UK. Our “Under the Italian Sun” section (pages 45-53) promotes Italy’s love for al fresco dining. And nothing says summer in Italy more than a melon salad with bresaola and burrata! Or a chunky caponata panzanella salad – with a bounty of sun-ripened tomatoes. We’ve curated the perfect French spread, which can easily be created indoors (pages 55-61). Enjoy the rustic charm of creamy salmon rillettes, the savoury delight of pissaladière and an assortment of other picnic-perfect items. If you’re not in Greece this season – get away with us as we explore a few of the classic as well as some hidden gems of Greek cuisine (pages 63-70). Beyond the familiar flavours, discover lesser-known recipes from picturesque islands. Dive into dishes like bourdeto, a seafood stew from Corfu; mageirio, a light one-pot dish typically made with a variety of vegetables; and domatokeftedes, tomato fritters that are served with htipiti, a classic red capsicum and feta dip. Our Spanish feature (pages 73-81) takes inspiration from the bustling pintxos bars of Bilbao and San Sebastián with a delicious assortment of small bites. We end with a classic garden party – straight out of the English countryside. Relish the comforting tastes of a traditional ploughman’s platter and indulge in the sweet, creamy delight of Eton mess. So whether you’re here for the summer and need culinary escapism, or are heading to Europe and want to keep that holiday spirit going, we hope these recipes inspire and nourish you.

Magazine | JUL/AUG '24

Farm Fresh

We headed to the UK to meet some of our trusted growers. Imagine this: we’re sitting at a table in a boardroom in the middle of a farm on a British island. In front of us is a mountain of tomatoes – all shapes, sizes and rainbow colours. And along with our growers from Isle of Wight Tomatoes, we’re sampling extraordinary varieties. Mid bite into a wabi sabi tomato, which is like eating a Bolognese sauce, we’re reminded just how far we, the Spinneys team, will go, to pick our producers and our products. On the same trip to the UK, we met with fourth-generation farmer Chris Chinn, who grows new season asparagus and vibrant pink rhubarb in the Wye Valley, Herefordshire. We also popped over to Glinwell, just outside St Albans, to check on our organic capsicums, cucumbers and sweet Palermo peppers. You’ll find all these stories in our Meet the Producers section. The rest of this edition is packed with recipes that celebrate our bounty of fresh fruit and vegetables, as well as responsibly caught seafood. If you haven’t tried any of the leafy greens such as cavolo nero, rainbow chard and kale, or the golden beets and carrots with tops from our organic fridges, turn to pages 51-56 for inspiration! Summer is around the corner! Enjoy the last of the good weather, with lazy weekend lunches or balmy dinners.

Magazine | MAY/JUN '24

Connect.Share.Care

This latest edition of Nourish magazine celebrates the essence of connection through the universal language of food. There are a number of important occasions happening in March and April around the world – including Ramadan and Easter. We’ve delved into the heart of both these significant events, showcasing traditions and flavours that enrich our lives from different cultures’ cuisines. Turning our focus on local content, specifically, we have an interview with chef Ionel Catau from Gerbou, an Emirati supper club concept, shedding light on the culinary treasures of the region. We also sit down with Dubai’s favourite cake designer, Nadia Parekh, who shares insights into creativity, business and emerging trends in the world of confectionery. Furthermore, we take a closer look at our Spinneys Local Business Incubator Programme winners, highlighting the journeys of these ambitious entrepreneurs. And let’s not forget our ‘Good eggs’ guide, where we explore imaginative ways to repurpose egg cartons and shells, transforming them into delightful Easter arts and crafts for the whole family to enjoy.

Magazine | MAR/APR '24

Eat Well, Live Well

Happy New Year! We’re looking forward to what 2024 has in store. Several food trends are in full swing; more high-tech food trucks will be a major sector of service industries; flax seeds, broccoli, avocado and spinach will be especially helpful in terms of improving hormone dysregulation; Italian cuisine will become even MORE popular than ever before; buckwheat is set to be widely consumed in an ever-broader range of products than just soba noodles; and a gender shift will see female connoisseurs rise in the food and beverage industry.

Magazine | JAN/FEB '24

Season's Greetings

As we approach Christmas, we’re excited to bring you this special festive-themed edition that’s full of entertainment and a good dose of cheesy puns.

Magazine | NOV/DEC '23

Let's Grill

Whether you’re a seasoned grill master or a beginner looking to unlock the secrets of the BBQ, there’s something for everyone in this issue.

Magazine | SEP/OCT '23

The Tropical Issue

The summer edition of Nourish is a culinary escape inspired by the tropics. Prepare your taste buds for a delicious journey as we bring you a selection of recipes from across the world

Magazine | JUL/AUG '23