Flip through the latest issue of Gulf Weekly.
Sun worshippers can soak up the rays, splash around a pool and enjoy a spectacular spread of fine food at a hidden oasis on the first floor of a premier hotel.
Elite Seef Residence has launched its Bikini Brunch this month which is set to be a sure-fire summer sizzler for those fabulous Friday family get-togethers.
I thought I knew most of the island's fine eateries but this is a gem that had simply slipped under the Szecowka radar.
We have some acquaintances who have been living in the serviced apartments for five months but I genuinely didn't realise the facilities were open to the general public.
When you first arrive outside the Elite Seef Residence it's hard to believe that one stop up in the lift will take you to a magnificent poolside with a fine restaurant, BBQ, toddlers play section and pool, some lush green grass and even a little bridge feature alongside a cool DJ playing great sounds.
As for the food, step inside the chilled Temptations and you're greeted with a lavish spread suitable for summer - at least 10 different varieties of salads, a superb selection of fresh bread and a hot section which included magnificent meat balls in BBQ sauce, pizza pieces and a spaghetti special and half a dozen mouth-watering desserts including fresh fruit salad and yummy cup cakes.
My two children, Imogen, 10, and little Stan, seven, were particularly taken by the blue-berry pancakes.
I was too full to tackle the sausages although greatly tempted by the outside cooking station which had burgers and chicken thighs lined up for the pan and grill (don't worry, I'll be back!).
The man in charge of the kitchen, Sous Chef Arun S Nair, has pulled out all the stops and said: "We are really keen on providing our guests with a good, healthy choice."
It's a mouth-watering experience that can be enjoyed on a table inside or on an umbrella-shaded table outside, depending on your mood.
And, what general manager Wahid Dahi and P S Rao, assistant manager, food & beverage, have achieved is providing a great, fun atmosphere which is also family friendly.
I thought I would become an instant hero within the Friday brunch set by introducing this new attraction only to discover that with a little net browsing the secret is well and truly out.
According to the Manama branch of the online community InterNations, which is present in Bahrain and 180 countries worldwide, its members have already 'decided to do something a little different'.
"Given the great weather we are having we have decided to collaborate with Bikini Brunch at the Elite Seef Residence to soak up some sun," a spokesman for the group said.
Well, I suppose it's nice to be a part of the 'in crowd' in any case!
Chef Arun, 34, who lives in Hoora, took up his latest culinary challenge 10 months ago after studying for a degree in hospitality management in his native Mumbai and gaining experience in the kitchens of leading restaurants located within Taj Properties and the ITC Group in India, as well as three years on board P&O cruise liners.
He is married to Seema and has a four-year-old daughter, Arya, and specialises in Italian and South East Asian cuisine and is enjoying introducing a touch of Arabic flavour into his repertoire.
Today he shares a recipe with GulfWeekly readers for one of his favourite pasta dishes.
The Friday Bikini Brunch costs just BD7 a head (BD15 for brunch with unlimited bubbly beverage).
The Elite Seef Residence also provides a Fish Market every Thursday, where you can select from a fresh catch and watch Chef Arun and his team grill your choice at the live cooking station by the poolside. Eating Out will check this out shortly!
For more details, contact 17583388 or 39635502.
Seafood tortellini with roasted pimentoes and fromaggi
Ingredients:
Mix seafood 115gms
(Mussels, clams, shrimps) - Option: fish (Hamour or Baby Snapper)
Shallots (chopped) 50gms
Garlic (chopped) 30gms
Pine nuts 25gms
Parsley 10gms
Parmesan cheese 60gms
Fresh thyme (chopped) 15gms
Pasta dough 450gms
Seasoning 10gms
Cherry tomatoes (for garnish)
Sauce:
Garlic 10gms
Parmesan cheese 20gms
Mild Cheddar cheese 15gms
Pimentoes 120gms
Mushroom 30gms
Cream 200ml
Olive oil 20ml
Method:
Bring a sauce pan of seasoned water to the boil.
Add the mix seafood and poach (for flavour you can add carrot, leeks, celery, onion in water, while poaching).
Saute garlic, onion, thyme, add mix seafood, pine nuts, season with salt and pepper to taste .
Remove the mixture, let it cool, add parmesan cheese, keep aside.
Thinly roll the paste dough and cut into 4-5 cm/ 2inch rounds.
Place the mixture in the centre of each round.fold the pieces in half and press the edge to seal, then wrap each piece around your index finger, cross over the ends and curl the rest of the dough backward to make a navel shape, Re-roll the trimmings and repeat until the dough is used up.
Bring the saucepan add salted water to boil.Add the tortellini, in batches, bring back to boil and cook for five minutes. Drain the tortellini well apply olive oil and transfer to the serving dish.
For sauce, marinate the pimentoes with oil and garlic, put in a baking tray and roast at a temp of 185C for eight minutes, deseed and cut into julienne.
Take a pan, saute mushroom in olive oil, add roasted pimentoes, cream, cheddar cheese, half of parmesan cheese, simmer for two minutes, season it, pour the sauce over the tortellini, sprinkle parmesan cheese and garnish with cherry tomatoes and parsley.
