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Oasis summer fruits zero 500ml

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Mentos incredible chew cola flavour 140g

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Choco Zen chewy cheesecake chocolate bar 130g

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Choco Zen caramel baklawa chocolate bar 120g

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Galaxy dates dark chocolate 96g

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Curate Home white palm linen napkins set of 4

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Curate Home salad server set of 2

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Curate Home loop mug 300ml

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Pure Harvest marinara sauce 450g

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Pure Harvest cherry tomato passata 450g

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Waitrose No.1 Sticky Toffee Pudding 400g

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Waitrose No.1 Sicilian Blood Orange Juice 1l

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Green Cola pink grapefruit mocktail 330ml

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Crunchita salad cups with lemon, honey and almond dressing

عرض الوصفة

Crunchita salad cups with lemon, honey and almond dressing

عرض الوصفة
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Crunchita super crunchy and sweet snack lettuce 2 heads

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سبينس فوود لوز مقشر 200 غ

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كلوفز خردل حبوب كاملة 200 غرام

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الفواكه والخضروات

مجموعة مختارة من الفواكه والخضروات الطازجة المتوفرة في المنطقة. احصل على كل ما تحتاج من البقالة اونلاين فقط مع سبينس سوبرماركت.

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صندوق هدية به عنب أبيض ممتاز كوري 800 جم

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سبينس فوود بطاطا للقلي 2كلغ

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Roughly 400 g per unit.

جوافة بيضاء الهند

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خوخ أحمر لبنان 500 غ

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ريدي باك مزيج خضروات سلطة بارسيان 170 غرام

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سبينس فوود قطع البطيخ الصخري الطازج

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Roughly 500 g per unit.

شرائح الأناناس من الفلبين

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Rock melon wedges

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سبينس فوود قطع المانجو الطازجة

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ريحان من ألامارات

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استلهم من وصفاتنا

جرب كل جديد في عالم الطهي واكتشف أحدث وصفات سبينس الشهية. اتبع التعليمات خطوة بخطوة وتسوق لشراء كل ما تحتاجه فقط من سبينيس.

Mini vanilla bundts with redcurrants

الأمريكي
55 دقيقة تحضير/طهي

Sausage-stuffed pretzel rolls

Other
80 دقيقة تحضير/طهي

Rosemary and thyme mushroom tarte tatin

الفرنسي
45 دقيقة تحضير/طهي

Pizza stockings

الإيطالي
15 دقيقة تحضير/طهي

سبينيس ستوديو

Bringing the land to life

شاهد الآن -10:28 دقيقة

Where the roots run deep 08:18 دقيقة

The wow factor 12:25 دقيقة

Celebrating 100 Years of Spinneys in the Middle East #ItHasToBeSpinneys 01:26 دقيقة

Seeding the future 09:46 دقيقة

Cotton candy carnival 07:06 دقيقة

From Sicily to Spinneys: the Glinwell story 07:45 دقيقة

We say tomatoes 08:11 دقيقة

Shooting stars 06:44 دقيقة

Commitment to culture 05:03 دقيقة

Emotional maturity 09:15 دقيقة

Flavour by the barrel 11:11 دقيقة

Queen of the Italian table 06:40 دقيقة

The art of balsamic 07:25 دقيقة

شاهد الآن - 10:28 دقيقة

Bringing the land to life 

شاهد الآن - 10:28 دقيقة

Where the roots run deep 

شاهد الآن - 10:28 دقيقة

The wow factor 

شاهد الآن - 10:28 دقيقة

Celebrating 100 Years of Spinneys in the Middle East #ItHasToBeSpinneys 

شاهد الآن - 10:28 دقيقة

Seeding the future 

شاهد الآن - 10:28 دقيقة

Cotton candy carnival 

شاهد الآن - 10:28 دقيقة

From Sicily to Spinneys: the Glinwell story 

شاهد الآن - 10:28 دقيقة

We say tomatoes 

شاهد الآن - 10:28 دقيقة

Shooting stars 

شاهد الآن - 10:28 دقيقة

Commitment to culture 

شاهد الآن - 10:28 دقيقة

Emotional maturity 

شاهد الآن - 10:28 دقيقة

Flavour by the barrel 

شاهد الآن - 10:28 دقيقة

Queen of the Italian table 

شاهد الآن - 10:28 دقيقة

The art of balsamic 

المخبوزات

تسوق أفضل أنواع الخبز والمعجنات اللذيذة واحصل على جميع المخبوزات الشهية فقط عبر موقع سبينس. احصل على كل ما تحتاجه من البقالة اونلاين ليصل لبابك في مكان داخل الإمارات.

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AED 2.19 ١٠٠ جم

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Honey Croissant 90g

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AED 7.08 ١٠٠ جم

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New York Roll Pistachio 100g

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AED 52.50 لكل

AED 13.13 ١٠٠ جم

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Waitrose No.1 Sticky Toffee Pudding 400g

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Funfetti Cake 900g

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Spinach and Cheese Borek 100g

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Cream Cheese and Cheddar Fatayer 135g

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Raspberry Tart 100g

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AED 0.57 ١٠ جم

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بريتزل بالجبنة 83 غرام

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AED 0.33 ١٠ جم

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لفائف القمح الكامل 40 غرام

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خبز بيتا أبيض وسط

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AED 31.50 لكل

AED 8.29 ١٠٠ جم

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كيك شوكولاتة صغير 380 غرام

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AED 16.37 ١٠٠ جم

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مستر كيبلينج معجنات من فيينا عدد 5

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كابريكورن بايكري خبز بالشوكولاتة X2

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مقالات حول أسلوب الحياة

مقالات أساسية عن الحياة والطهي وكل ما بينهما، لنأكل جيداً ونعش جيداً فقط مع سبنيس.

خبراء الشواء

اكتشفوا مطاعم دبي التي تُقدّم أفضل الأطباق المشوية التي تزخر بالنكهات الغنية بالإضافة إلى صلصات فريدة تعزّز كلّ لقمة منها بأشهى النكهات
Food | أكتوبر 22, 2024

تجربة طهي تنصهر فيها الثقافات

يسعى مالك المطعم ساهيل أناند إلى تطوير مفهوم مطاعم اللحوم في دبي، مفتتحاً مطعم رير المميّز، ليجمع فيه روح استراحات نيويورك مع رونق فنّ الآرت ديكو
Food | أكتوبر 22, 2024

أفضل تجارب الباربكيو

تختلف آراء عشّاق الباربكيو الأميركي حول أفضل وصفات الباربكيو وتقنيات الشواء المفضّلة في المنطقة، ولكنّهم غالباً ما يتفقون على أسماء أفضل المطاعم المتخصّصة في الشواء في مدينة أو ولاية معيّنة... إليكم أفضل 10 مطاعم باربكيو أساسيّة في جميع أنحاء الولايات المتحدة
Travel | أكتوبر 22, 2024

منتجات بقوة المكونات النباتية

تسوق أحدث ما وصلنا من منتجات نباتية لتحصل على نمط حياة يناسب تماماً ما تتمناه.

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AED 46.25 لكل

AED 20.46 ١٠٠ جم

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بيوند مييت برغر لحم 227 غرام

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AED 25.25 لكل

AED 0.51 ١٠ مل

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Waken mouthwash spearmint 500ml

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AED 12.75 ١ لتر

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Spinneysfood Unsweetened Almond Mylk 1L

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AED 31.50 لكل

AED 69.38 ١ كجم

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بوبس ريد ميل دقيق التابيوكا 454 غرام

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AED 5.33 ١٠٠ جم

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ناتليكس زيتون قابل للدهن 375 غرام

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AED 8.00 ١٠٠ جم

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آرلين توم يم سبرينج رولز 250 غرام

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AED 6.18 ١٠٠ جم

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Whole Creations gluten free cauliflower gnocchi 340g

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Nourish by Spinneys

Read through our magazine issues

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