April 2016 / Issue 01
Chefs with tattoos / The cocktail hour cometh / Recipes for success
KITCHEN WITH CHEF
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DELICATESSEN
FRESH FISH
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WELCOME
The proof of the pudding
CHOOSING a title for a new food magazine is like boiling an
egg: deceptively simple. That masked simplicity is the sauce simmered down from a large, boiling pot of options and puns that play around with food like a three-year-old in the clutches of a sugar rush. And yet, the menu is so vast that it’s like choosing a starter at a Chinese restaurant: the pictures help, but in the end, everything starts looking like it has already been double boiled, twice fried and stored in the leftover compartment. In the end, we decided to invite religion to the table: Foodist: Eat Religiously. It’s like that game, where you get to choose guests, dead or alive, for the perfect dinner party. We chose religion. Because behind every religion is a food ritual. From the blessing of food to the slaughtering of animals, the scattering of bones and the symbolism of fruit and herbs, religions celebrate the miracle of food. After all, food is indeed a miracle - a bit of magic. Hours of gentle heat transform a tough pig’s cheek into an exotic curry and the
deft hand of a patissier folds sugar into a work of art. And we all eat religiously - even the less spiritual of us. The family gathering for an evening meal is a celebration of community. The first date in a posh restaurant is a prophecy of love. And the breaking of bread at a picnic is a oneness with nature. In this first issue of Foodist: Eat Religiously, we interview chefs with tattoos and visit the countryside, where two men are on a mission to grow natural and organic food. Leave room for the proverbial dessert because in this issue, we also lay a spread of creative cocktails, mouthwatering recipes and helpful kitchen gadgets. READ ON AND ENJOY
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Foodist is published by Be Communications Ltd, No. 81, Howard Street, Sliema, Malta SLM 1754 All rights reserved. Reproduction in whole or in part is strictly prohibited without written permission. Opinions expressed in Money are not necessarily those of the editor or publisher. All reasonable care is taken to ensure truth and accuracy, but the editor and publishers cannot be held responsible for errors or omissions in articles, advertising, photographs or illustrations. Unsolicited manuscripts are welcome but cannot be returned without a stamped, self-addressed envelope. The editor is not responsible for material submitted for consideration.
Cover photo Tonio Lombardi Food prep & styling Electro Lobster Project
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CONTENTS
April 2016 / Issue 01
08 The plates are in the ink
13 Thinking outside the net
16 Keep trucking
20 Experience Leisure Properly
22 Working the land
26 It’s Zeri good
29 Getting in line
31 Cheese & onion tartlets
34 Land and sea
36 Flavour to the full
38 The heart of the good matter
40 What’s in a bite?
44 Shake it baby
48 Kitchen gadgets
50 Cooking class
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TATTOOS
The plates are in the ink They can stand the heat in the kitchen‌ and the buzz of the needle. 8
PHOTOS BY JAMIE IAIN GENOVESE
How many tattoos do you have? Six. Which was the first one and why did you do it? I had ‘Beef’ and ‘Pork’ tattooed on my fingers. My love for nose to tail eating was the inspiration for that. Where did you have them done, Malta or abroad? I had all my tattoos done in Malta.
NICHOLAS DIACONO
Any food-related tattoos? Most of my tattoos were inspired by food. I also have a lampuka, which is a reference to fishing.
NEW YORK BEST
How did you start your career as a chef? Cooking was always a passion in my family. I started working in a kitchen when I was 16 years old, in my uncle’s first restaurant Guiseppi’s in Mellieha. Then I moved to my family’s second restaurant, Rubino in Valletta. I also worked for one year in south west Devon in a small castle resort called Bovey Castle as part of my third year at the Institute of Tourism Studies. Eventually, I opened New York Best with my brother Tom.
LELI BONNICI RESTAURANT MANAGER NEW YORK BEST
How did you start your career in restaurants? I was about 15 years old - I was just out of school and had nothing to do. So my brother, who used to work as a head chef, took me into a kitchen. Before I knew it, 14 years have passed. I’ve worked in a lot of restaurants, including Giannini in Valletta and The Kitchen in Sliema. My last two jobs were at Laguna and Melita restaurants.
Beyond their aesthetic value, what do your tattoos mean to you? They depict the things I love most in life. Are your tattoos part of your chef’s identity or do they go beyond that? It’s my identity, so being a chef is a part of that. What will your next tattoo be? Perseus holding up Medusa’s severed head.
Beyond their aesthetic value, what do they mean to you? I just like the artistic value of tattoos. They’re art and you can interpret them as you want. I also enjoy the whole process of getting a tattoo done. What will your next tattoo be? Probably a metronome.
How many tattoos do you have? I have five tattoos. Which was the first one and why did you do it? I first got a small tattoo on my left arm - I just wanted to see what it feels like. Where did you have them done, Malta or abroad? I had all my tattoos done in Malta. Any food-related tattoos? I have two fish on my calf.
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TATTOOS
NICOLE PISANI FOODFORHAPPINESS
How did you start your career as a chef? My family owned restaurants so I was always surrounded with food. My first memories are making burgers at Snoopy’s with Henry and eating tortellini with bacon and ham after school. Working in a kitchen was my obvious destiny, so I packed my suitcase with books and went to London - incidentally, I never unpacked that suitcase. I have also had the privilege to work in Selah in Sydney, Modern Pantry in Nopi, The Electric Brasserie in Notting Hill, Corinthia London and various other restaurants. How many tattoos do you have? I have three tattoos. I also have an appointment next month to finish the one on my hand. Which was the first one and why did you do it? The first one was a ‘V’ on my wrist - the intention was to look at it and remember certain important chapters in my life. Where did you have them done, Malta or abroad? All my tattoos were done in Malta by Kri80R in Tigne. Any food-related tattoos? Not yet. Beyond their aesthetic value, what do your tattoos mean to you? I think that like most people, my tattoos are an outlet for creativity and expressing who you are.
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Are your tattoos part of your chef’s identity or do they go beyond that? I started tattooing myself way before I understood the stylish link between chefs and tattoos. What will your next tattoo be? A set of birds to join the skulls tattoo.
STEFANO PERSIANO HEAD CHEF NEW YORK BEST, SLIEMA
How did you start your career as a chef? I first started working as a dishwasher in a very busy restaurant. Then the owner of that restaurant told me I would be capable of working in the kitchen - that was the start of my career as a chef. I’ve worked at Mamma Mia, Heat Bar and Diner, Pepenero, Guze Brasserie, Cafe Cuba, Chophouse and Temptation. I also had my own restaurant, Maestro. How many tattoos do you have? I currently have 20 tattoos and planning for more. Which was the first one and why did you do it? My first tattoo was a lizard on my thigh. It was this that started my obsession with tattoos. Where did you have them done, Malta or abroad? Most of my tattoos were done locally. Any food-related tattoos? I have a chef tattoo on my neck. Beyond their aesthetic value, what do your tattoos mean to you? Each tattoo tells a different story of my life. Each one is dear to my heart. Are your tattoos part of your chef’s identity or do they go beyond that? They go beyond my being a chef. What will your next tattoo be? I will be completing the back of my neck.
ALISON AZZOPARDI TRABUXU BISTRO
How did you start your career as a chef? I have always liked cooking (and eating) but I only started to consider it as a career while living in Switzerland. They eat very seasonally there and are very proud of their produce. I remember buying all sort of ingredients that I had never come across before and trying to cook with them. The more I lived there, the more obsessed I became with food. In the end, the choice to become a chef was obvious to me, so I came back to Malta and signed up for a part-time course at the ITS. In which restaurants have you worked? While studying at ITS, I worked at Malata in Valletta. Then the ITS sent me to a one-year internship at the Sofitel hotel in West Sussex, UK. I loved it so much there that I decided to stay on and within three years I became junior sous chef and a year after that I was promoted to executive sous chef. I stayed there for three more years, during which we were awarded two AA rosettes. I also participated in Masterchef: The Professionals in 2011 and reached the semi-finals. Thanks to this competition I was offered a job at Le Gavroche, a two Michelin star restaurant owned by one of the judges and one of my heroes, Michel Roux Jr. I spent a year as chef de partie at Le Gavroche, and then got my first head chef position at the Hotel de Vin in Cambridge - this boutique hotel is part of a small chain and I was the only female head chef in the group. How many tattoos do you have? I have six tattoos. Which was the first one and why did you do it? My first tattoo was a little horse. I was obsessed with horses and that was the first one I got. Admittedly, it’s a bit of a mess - let’s just say that the tattoo artist wasn’t much of an artist.
Where did you have them done, Malta or abroad? I had four done in Malta and two abroad. Any food-related tattoos? Except for my cherry skulls, I don’t have any food-related tattoos. However, I have some ideas - I’m just looking for the right tattoo artist to ink me. Beyond their aesthetic value, what do they mean to you? Not all my tattoos carry some profound meaning. For instance, I got my shark tattoo just because I like sharks. However, I got my sunflower tattoo after my grandma passed away - she was always so positive and was an inspiration to me. Underneath it, I have an inscription in Latin: ‘dum spiro spero’, which means, ‘while I breathe, I hope.’ Are your tattoos part of your chef’s identity or do they go beyond that? They definitely go beyond that. I started getting tattoos before I became a chef but being a chef has allowed me the freedom to get more as having tattoos as a chef will never hinder my career and they seem to go hand in hand. Before I became a chef I was more cautious about where I got them done. What will your next tattoo be? Something to do with food. I’m seriously considering a pig with all its different cuts like you might see in a butchery book or building on my cherry skulls and developing it into a retro sleeve full of skulls, cherries and cupcakes.
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Thinking outside the net The fish4tomorrow initiative cooks up a culture of sustainable fishing and seafood consumption.
THE fish4tomorrow is the ultimate
foodie experience. We want to eat seafood that’s not only of the highest quality in terms of taste and freshness. We want to eat food that’s sourced in an environmentally responsible way and in a way that helps sustain our local, small scale industry. We aim to educate consumers through their tastebuds and that’s how From Our Sea was conceived. World War II brought about huge advancements in technology which was later adapted to industries like
agriculture and fishing. As fishing methods became more efficient through the use of techniques like bottom trawling and industrialsized long lines, the world’s oceans became less and less abundant. Currently, 90 per cent of all fish stocks in the Mediterranean are overfished. This is what led to fish4tomorrow’s formation in 2010. Fish4tomorrow aims to work with fishermen, divers, restaurateurs, chefs, retailers, government officials and consumers to
create a culture of sustainable fishing and seafood consumption in Malta. We have an interesting opportunity to introduce fish to people’s diets which they would have never previously tasted because they’re limited to the same few options provided by restaurants. “It’s quite baffling when you go to most restaurants and find the same few fish being served even though we’re a small island surrounded by a large body of sea. We’ve got a wide range of tasty fish in our waters
Marinated sardines slate with pumpkin purée
FISH
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FISH
Home smoked lacci
Chef Edward Diacono at work creating a culinary masterpiece at Rubino Calamari pulpetti and tartare of Atlantic mackerel (kavalli) with home-made mayonnaise
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Marinated sardine
yet people are still being presented with the same dishes they’ve been eating for ages,” JD Farrugia, fish4tomorrow’s director, explains. Even leafing through old Maltese recipe books is proof of the delicious dishes that can be served using fish which can be found a lot closer to our shores than those which have to be caught using industrial techniques. Earlier this year, fish4tomorrow started approaching different high end restaurants with an idea: one night of fresh, local and seasonal seafood which is recommended as environmentally sustainable on fish4tomorrow’s quick fish guide. This challenged the chefs to think outside the box and experiment with fish they might not have been able to use before due to the current culinary status quo. From Our Sea wants to challenge this status quo and the chefs have jumped at the opportunity to do so. Every chef has tackled the challenge in their own style and patrons have been treated to a culinary masterclass where they have experienced everything from a traditional aljotta to baked kahli. The events quickly gained popularity with a food loving crowd looking to experience something new and each participating restaurant was packed within hours.
Currently, 90% of all fish stocks in the Mediterranean are overfished
From Our Sea is not only an opportunity for people to experience new, tasty seafood dishes, nor is it just an excuse for chefs to experiment with different ingredients - it’s also an opportunity for fish4tomorrow to create a new culture of seafood consumption which is good for the environment, our health, the small scale fisherman and the restaurateur while reviving old food traditions as well as recontextualising local ingredients. With four sold out events under our belts, fish4tomorrow wants more and more people to experience the bounty our sea has to offer.
Paccheri con le sarde
Vopi, bogue ravioli, local sausage and saffron broth
Home smoked lacci
Trade enquiries: CKV Marketing Ltd. T: 2144 5023 M: 9949 3884 E: ckv@maltanet.net
STREETS
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Keep Trucking Have you noticed the sudden surge of food trucks popping up on every street corner? And it’s not just the summer vibe that has helped these feasts on wheels to flourish. Melanie Vella explores how these businesses have picked up speed and discovers their secret sauce. PHOTOS BY JAMIE IAIN GENOVESE
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STREETS
TYPICALLY, come summer, trucks
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would wake us up from our afternoon, school holiday lull and we would rush out for a treat of creamy vanilla and chocolate ice cream. Then in the evening, we would gorge on sizzling hot dogs at the village feast. Now food trucks are picking up speed in numbers and they are offering meals which tantalise our tastebuds. Kuya & Co serve up a wide range of fresh authentic Asian street food. Brother Gabriel and Luke Ferris followed up on their father Anthony’s dream to start a catering company. Only their travels led them to give this dream a food truck twist. They saw the food truck phenomenon taking over the streets in the US and UK and hopped on board. “We decided to combine Gabriel’s fantastic culinary skills, my marketing savvy and Diane’s, Gabriel’s wife, Asian cooking expertise. Kuya & Co is the essence of our passion for catering, entertaining and our easygoing lifestyle,” Luke says. And yet, if you catch the boys serving up a dose of their deliciousness in cardboard boxes to hungry customers at the Ta’ Xbiex Marina, you’ll notice the atmosphere is verging on hectic rather than chilled. People swarm around the van by the dozen shouting out their lunch orders as they enjoy their meal while basking in the afternoon sun, away from their office desk. Food trucks are at the forefront of innovation and creativity in the food industry as entrepreneurs take risks and experiment with new food concepts. Young married couple Kyra and Gareth Lyons created their eco-kitchen on wheels after trading in their nursing careers in Cardiff, UK to live their dream of opening a vegetarian food truck, which they called Roots. “It wasn’t an overnight success though. Many have the illusion that it’s easier than opening a restaurant. I would recommend that people do their research well and consider the pros and cons. It took us over a year before we could honk our horn and set off on this journey,” Kyra explains. These two inspiring entrepreneurs are taking their business a step further by using compostable food dishes, forks, knives and cups, and sourcing local in-season ingredients for their dishes. “The Roots trademark of hearty vegetarian dishes means we change
Food trucks are at the forefront of innovation and creativity in the food industry
our menu on a regular basis,” Kyra says. “Customers love the variety of tastes and combinations we like to experiment with. “We wanted to make it easy for people to access healthy food. Our background in health makes us understand and appreciate the importance of eating
fresh tasty food in relation to a balanced diet and energetic lifestyle. And now we can deliver it straight to the doorstep of homes and offices,” she adds.
The quirky van parks its wheels in Mriehel and the Ta’ Xbiex Marina but check out their Facebook page for daily updates on menu and location. Food trucks are serving up desserts as well as meals. For a twist on the traditional ice cream van, look out for Miss Ellen’s Travelling Treats. “We like to think that anyone who visits the van is taken on a trip down memory lane where they can find all their treasured sweets and treats from their childhood,” Sarah McGourty, founder of Miss Ellen’s Travelling Treats, says. “We stock unusual sweets like lucky charms, cigarettes, milk chews and gobstoppers.” Think Charlie and the Chocolate Factory compacted into a quirky truck filled with jars of brightly coloured goodness, sweets from Australia, the US and Japan, and a selection of over 180 varieties including gluten free and sugar free sweets. “The weather in Malta lends itself well to having a mobile shop. The Maltese culture also aligns with the mobile business concept as people enjoy going by the sea for a stroll, coffee, cake and a fun treat in the evening and on weekends. My mother suggested the concept and we made it happen,” she says. “We’re able to move around once and even twice daily. We visit Qormi, Mosta, Swatar, Bugibba, Paola, Msida, Birzebbuga, Marsascala, Birgu, Attard and Zurrieq.” This makes the truck more versatile and alluring to curious customers who can spot the unique van from streets away. The shop on wheels has been hired out for parties, weddings, fashion shows, company parties and even on film sets. “We just pack up and go.” The creativity of entrepreneurs
does not stop at food. Maltese streets have also been decked out with coffee on wheels, in the form of tricycles, tuk tuks and even a caravan. Coffee Circus was brought to Malta by Mindaugas Vosylius, from Lithuania. The Coffee Circus team serve steamy brews of the finest fair trade beans blended with creamy coconut or almond milk.
The coffee beans are only lightly roasted so coffee lovers can savour the rich taste. All coffee is organically grown in small farms in Brazil, Columbia and Guatemala. Coffee Circus can be found traipsing the streets of Mosta, Sliema, Ta’ Xbiex, Gzira and any other spot where they feel the need to offer the ultimate morning wake up call. You can’t miss the red and white truck on two wheels cycling past your office in the morning.
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EATING OUT
Experience Leisure Properly PHOTO BY JAMIE IAIN GENOVESE
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Foodist and company enjoy Electro Lobster Project as it continues to evolve and push tasty boundaries.
JAZZ music fills the air as a magical night is underway. I order The Kraken and she goes for another Black Cow. Strange names but wonderful concoctions. The staff behind the Electro Lobster Project bar drag us away from our usual poisons and guide us through a world of unique spirits. The clue is in the name: the Black Cow. It is vodka made from milk, a drink so smooth and pleasurable that she was drinking it naked, the drink I mean. Being a rum drinker, the barman poured me a Kraken. A Victorian bottle with two hooped handles depicted a mythical beast on its label. With flaring tentacles and menacing eyes, I thought I would be breathing fire after a swig of this dangerous looking indulgent. The two ice cubes in my glass seemed to disappear in its dark clutches, but as the Kraken revealed its taste on my tongue I was instantly seduced by its rich and varied flavours. Hints of Irish cream and almond tones left a sweet sharp tang on the nose. As it swirled around my mouth a tasty vapour played an orange zesty twang with a slight bitter hint. This was followed by a humming, smouldering heat that warned me that although delicious, this creature is vicious. So we listened to jazz with our ears while other symphonies played in our mouths, orchestrated by delicious spirits found nowhere else on the island. The thing about ELP is that it’s all about bringing you the best premium spirits available. And if any of the new additions aren’t making the cut with ELP’s ultimate judges - you - then they are discontinued to make way for evolution. This ensures that you are receiving nothing but the best the world of leisure liquids has to offer. This same cutthroat approach applies to their cocktails. ELP believes that the most valuable piece of real estate that exists is the space on their cocktail menu. Only the best of the best make it to these coveted pages. In fact, even they are not safe because when the bi-monthly menu change comes around, only the most popular performers keep their place. Whether it’s a spritzer, muddler, julep, sour, or any other class of
cocktail that you’ve never heard of, combined with one or more of ELP’s very own house-made infusions and mixed to perfection by connoisseur barmen, rest assured that it will have you twitching in all the right places. If you don’t see a cocktail on the menu that strikes you, make the barman’s day and ask him to make something especially for you. Sweet, sour, strong or bitter, he’s sure to produce the perfect fitter. Don’t like it? He’ll sort that right out at no extra charge.
PLATED PASSION The passion for taste and innovation spills over down into the ELP’s belly, where delicious dishes are plated to perfection. ELP believes that great tasting food should look good too, thus, plating skills are constantly evolving to entice the eyes as well as the regulars. Head chef Charlot has been in a kitchen for over 25 years and has an insatiable obsession for fresh food, settling for nothing less. Be it seasonal veg or local fish you can count on it being the freshest nosh you can find for your dosh. When lobster or specific fish are needed, chef is in direct contact with a man and his boat who does his best to hook the catch requested, like a direct order from the sea itself. Besides the regular meat, fish and pasta suspects on the menu, ELPs’ team of chefs are always researching the best dishes to suit all your culinary conundrums. Whether you’re gluten free, vegetarian, lactose intolerant, or vegan, rest assured that your needs will be deliciously catered for. So much so that some of these dishes become the most popular menu items, even with the most adamant of carnivores. The kitchen culture at ELP is simple: freedom to create, innovate and impress with fresh ideas to pack the menu with only the best they can offer you. There is even an in house competition, to make sure that everyone is competing for their dish to occupy a coveted spot on the menu. The result: you really are getting ELP’s crème de la crème, every time. ELP has learnt a lot over the past year, mostly about what you love. That’s why
this year the food menu will be chopped to its greatest hits while incorporating an abundance of innovative weekly seasonal specials for all dietary types. Also, you are guaranteed to experience a boat-load of specials based around your favourite dish: the mighty lobster. Your voices have been heard, so be ready to discover various enticing ways to enjoy this timeless delicacy.
A FULL EVENT If food and drink is their bread and butter, then entertainment is ELP’s sharp and shiny knife, combining the experiences and spreading the love of leisure into every slice of life. The Truffle Kerfuffle event this January saw the combination of cocktail mixing, chocolate making and a whole lot of happy sticky fingers come together in a marvellous mess of learning and food pairing. In terms of music, ELP believes that it’s basically food for the ears, and similarly to their food and drink menus, the weekly line-up is often peppered with special performances besides the steady favourites for your enjoyment such as Jazz Collective Thursdays, Resident DJ Exchange Fridays, Discotech Saturdays and After Lunch Bunch Sundays. But what about your own event? The one you’ve dreamt about but never had the time to organise. Well if you haven’t experienced ELP’s ‘H-ELP’ service, then this one is for you. In a nutshell, you express your idea to us and you will ‘Have Everything Lovingly Planned’ for you by your personal event planner. Be it simply themed napkins for a special meal, or a seven-course Hawaiian themed menu with drag queen show, live music and speciality rum tasting, you’re covered. No finger lifting required! The essence of The Electro Lobster Project is very much like the lobster itself: “At our core we will always remain true to what we are, but we are constantly shedding our shell in exchange for a new one, always bringing you our best. Our mantra is Eat, Listen, Play, but what you can also expect from 2016 and the years to come is to Experience Leisure… Properly.”
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NATURE
Working the land Healthier, tastier and more environmentally friendly, organic produce is fast filling the conscious food lovers’ basket. Melanie Vella speaks to organic farmers Joseph Sciberras and Pawlu Debono about squeezing the healthy juice out of Malta’s landscape. PHOTOS BY JAMIE IAIN GENOVESE
JOSEPH SCIBERRAS has been passionately dedicated to maintaining the
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highest standards of organic farming for the past 15 years at the Majjistral Eco Farm in Manikata. Organic farmers use natural organic farming methods such as crop rotation, natural products and stimulating biodiversity to keep a wide variety of plants and creatures growing on their farm. These replace the use of pesticides, artificial fertilisers, antibiotics, growth hormones and similar conventional methods which carry the risk of leaving residue of potentially harmful chemicals in food, soil and even penetrate to the water table. Sciberras shifted to growing organic foods when his seven-year-old son was picking strawberries in a field. “I warned him to wash the strawberries before he ate them, as otherwise, the pesticides could kill him,” Sciberras says. His son was quick with his answer. “What happens to those children who don’t have a dad who knows as much as you do to warn them?” “Then it hit me,” Sciberras says. “I couldn’t sell produce that I would consider dangerous for my own family to eat.” We’re going back to basics. “We follow certain organic principles to ensure our crops, soil and animals are strong and healthy and can endure the natural chain of insects and animals. These are steps we believe in, not rules which we are forced to follow,” Sciberras says. Organic processes are similar to those used hundreds of years ago in traditional agriculture. Instead of pesticides, Sciberras uses garlic, red
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NATURE
pepper, copper, sulphur, baking powder and other things found in the kitchen. Organic processes may seem like new ideas. Yet the simplicity of the alternatives he creates is clear as we walk around the farm. Sciberras points out clever contraptions he uses to ward off insects. The olive trees are weighed down with ripe juicy green and black olives waiting to be harvested. Flies tend to bite into the olives and ruin the harvest.
MANY tourists, students and families visit the Majjistral Eco
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Farm to learn more about organic farming and buy the fresh local organic produce straight from the source. Organic farming is becoming increasingly popular with youths who recognise the health benefits of eating organic produce. Through the Why Not? NGO, people from all over the world volunteer at Vincent’s Eco Farm in Mgarr, Malta and learn about growing organic food. Pawlu Debono, the lead organic farmer, has worked on the farm for over three years. He has extensive knowledge about organic farming and permaculture, which he
“I hang bottles filled with fish guts and water to attract the flies away from the olives and into the bottles,” he explains, pointing to the flycatcher nestled in the branches. Organic food is usually more expensive than conventional food, yet the quality of the food justifies the few extra euros spent. Organic farmers claim that the food offers more vitamins, minerals and improved amino acids. Fruit and vegetables also retain less water, which makes them tastier and gives them a more enjoyable texture. “I’ve had many people who are sick with cancer or leukaemia who are advised to switch to an organic diet as their first source of treating their illness,” Sciberras says. It’s important for customers to identify real organic produce. Once a farm is certified organic by Maltese authorities, the foods must be wrapped and sealed to avoid contamination with conventionally grown crops. The packaging also has the organic certification number of the farmer and the emblem of the EU’s organic regulating body, a green leaf with white stars. The number allows you to trace exactly where your produce was grown. “I focus my energy on working with youths and young farmers who are open to creating alternatives like this,” Sciberras says. These young farmers see him as a knowledgeable teacher and they are inspired to implement these changes to create healthier systems.
gained through travelling the world with permaculture legend Bill Mollison and working on different farms in Australia, France, Indonesia and North Africa. Debono joined Vincent’s Eco Farm in the beginning of the farm’s transition from conventional to organic. This requires identifying major pests and needs, careful planning and research of solutions and precise management. Now the farm is reaching the end of the three-year cycle which is considered a mandatory transition period for a farm to be certified 100 per cent organic. As we walk through the 15 tumuli of grape vines for organic
NATURE
wine and 12 tumuli of olives groves on the land in Mgarr, Debono explains that the land is farmed using methods which make all activity more sustainable, minimise water usage and carbon footprint, and waste as little energy as possible. These methods offer a diverse crop base, including aubergines, cabbages, green peppers, Brussels sprouts and chillies. You can also spot unusual types of vegetables such as curly French parsley, kale, okra and squashes. Debono understands Malta’s climate and conditions. He explains the simple concept of using wicking beds of dried haystacks to plant crops in compost without the use of any soil. This is ideal for Malta because the plants require very little water. Vincent’s Eco Farm also minimises on waste by producing their own brand of rustic chutneys, secret recipe chilli sauces, tangy jams, olive oil, pickles, herb oils and similar organic products when the crops are in season. Food lovers, restaurant owners, chefs and families looking to buy fresh, organic, healthy, in season fruit and vegetables visit the farm to buy directly. They can spend time on the land of the farm, usually on Saturday and Sunday morning. “People can visit our Vincent Eco Farm Facebook page to let us know they’re coming. This is an opportunity for them to get to know where their food comes from and see where their food is grown,” Debono adds.
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PROMO
It’s Zeri good Mark Zerafa of Zeri’s uses his experience to ensure consistency in excellent food and service.
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LOCATED at the prestigious Portomaso Marina, first restaurant at the top of the stairs, Zeri is a highly acclaimed restaurant presenting an imaginative menu that reflects chef patron Mark Zerafa’s (Zeri) skills at creating dishes full of traditional Mediterranean flavour. Specials include an array of fresh fish, high quality meat, pasta, salads and antipasti while the wine list boasts over 170 wines. Great food and a relaxing ambience makes Zeri’s the place to be for both business or pleasure.
Open for Sunday lunch and dinner Staff parties and private functions are welcome Free parking at Portomaso Car Park Reservations recommended For bookings call 2135 9559 or 7957 3333
www.zerisrestaurant.com
27
BUSINESS | LIFESTYLE | DESIGN
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PROMO
Getting in
Foodist and Misura team up to cook the perfect kale and sun-dried tomato spaghetti. SPAGHETTI are deceivingly simple to cook. In fact, if you
don’t invest enough love, passion and the wisdom that la mamma taught you about cooking pasta, the results could be disastrous, ranging from spaghetti swimming in alfredo sauce to an imperfect marinara. But fear not because with fibre-rich Misura whole-wheat spaghetti, you’re closer to the perfect plate. This recipe swaps white flour spaghetti with its whole-wheat counterpart and complements it with kale, sun-dried tomatoes, and just a touch of cheese. The texture is rich and filling and the appearance is simply a feast for the eyes. Enjoy.
serves
x4
difficulty level
30 min.
easy / medium
YOU NEED 280g Misura whole-wheat spaghetti (100%) 1 small onion ¾ head kale leaves 1 spring onion 2 garlic cloves 1 tablespoon Cirio Extra Virgin olive oil 1/2 cup coarsely chopped sun-dried tomatoes 2 tablespoons tomato paste 2 ounces Parmigiano Reggiano Salt and pepper to taste
METHOD Dice the onion, spring onion, and garlic. Roughly chop the kale leaves. In the meantime, bring a saucepan full of water up to medium heat. Add olive oil and sauté the onion, scallion and kale until they are soft. Add the garlic and sauté for another minute. Prepare the Misura spaghetti according to package instructions, but add the sun-dried tomatoes to the water. Drain the spaghetti but save some 1/2 cup of the water. Add three tablespoons of olive oil into the empty pot that was used to boil the spaghetti, still over medium heat. Add tomato paste and cook until the paste breaks down and the oil is distributed throughout. Add the saved juice from cooking the spaghetti. Add the sautéed kale, onion, garlic and scallion and add salt and pepper. Mix and cook for another two to three minutes until the mixture begins to simmer. Toss in the spaghetti and fold all the ingredients together, cooking another two minutes before serving in a large dish. Top with grated cheese.
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Welcome to Britain’s Favourite Cheese
RECIPE
Cheese & Onion Tartlets serves
x4
difficulty level
medium
75 min.
YOU NEED 25g butter 2 red onions, thinly sliced 1 large white onion, finely chopped Salt and ground black pepper 375g pack ready rolled short crust pastry 330ml crème fraîche 3 medium eggs Pinch grated nutmeg 150g Cathedral City Cheddar, grated
METHOD Melt the butter in a large pan. Add all the onions and season, then cover and cook gently for 35 minutes, stirring occasionally until the onions are very soft and starting to caramelise. Remove from the heat and allow to cool slightly. Meanwhile, preheat the oven to 190°C, gas mark 5. Unroll the pastry then roll out on a lightly floured surface and use to line 4-6 small tart cases. Line the pastry with baking parchment and fill with baking beans. Bake for 10 minutes then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown. Place the crème fraîche, eggs and nutmeg in a large bowl. Season with freshly ground black pepper and whisk together. Stir in the caramelised onions and half the cheese, and pour the mixture into the pastry case. Scatter the remaining cheese over the top. Bake for 20-25 minutes until the surface is golden and the filling set, serve warm with a tomato salad.
31
PROMO
The ultimate shopping experience The flagship Park Towers Supermarket at St Venera makes shopping an efficient and enjoyable experience. PHOTOS BY TONIO LOMBARDI
OVER the years, Park Towers
Supermarket has built a reputation for quality and great service and this is evident by the growth in business. The flagship store at St Venera is the epitome of modern shopping, with a layout of 2800 m2 on three levels and an accompanying 110-space car park facility. Park Towers Supermarket has gone through great lengths with world renowned designers to find the best possible layout, emphasising comfort, atmosphere, improved product presentation, innovative furniture
displays, latest retail lighting technology and other elements that give the store a unique feeling of ease and hygiene while shopping. “As a company we strongly believe in both efficient service, and the affordability of our customers’ total spend. These have been the foundations of our success throughout our 20 years in business, and will remain our strength in the future,” Chris Borg, Director, Park Towers Supermarkets, says. Over the coming months there will be
a number of services and promotions launched to better serve Park Towers Supermarket’s loyal clientele and to ensure that customers continue to enjoy the widest choice at the best possible prices with unmatched service and ambiance on the Island.
APRIL 2 0 1 6
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E xclusive Of f ers Valid until end of April
Svelto Lemon 1 Ltr
Corvo Glicine 750ml
Normal price €1.98
Normal price €7.99
OFFER PRICE
OFFER PRICE
€0.99c
€4.99c
Wide aisles 6 sets of lifts Children play area Fully operational kitchen Special wines and pasta sections Fish and meat shops In-house bakery Deli
Dixan lavatrice classico
Sundale Sugar 1KG
Nescafe Dolce Gusto
Lion Tea 250 bags
Normal price €5.50
Normal price €0.97
Normal price €5.17
Normal price €7.40
OFFER PRICE
OFFER PRICE
OFFER PRICE
OFFER PRICE
€2.99c
€0.59c
€3.49c
€5.99c
33
RECIPES
Land and sea
CHARLOT MONTEBELLO
Electro Lobster Project celebrates the best of land and sea with a delicious pasta starter and a main dish that makes waves. PHOTOS BY JAMIE IAIN GENOVESE
PENne With MarrowS, RucolA peSTo anD cRispY poRk cHeEkS serves
x1
difficulty level
easy
20 min.
YOU NEED 80g pork cheeks, cut in strips
METHOD
300g marrows, cut julienne
Preheat the oven to 180°C. Put the pork cheeks in a dish, using a baking sheet. Bake them for 10 minutes. In the meantime, sautÊ the marrows in some olive oil until golden, then add 1 clove of finely chopped garlic and white wine. As soon as the wine has evaporated, add the vegetable stock and chopped 125g rucola and take off the heat. To make the pesto, blend the 150g rucola, 1 clove of garlic and extra virgin olive oil in a blender or a mortar. Boil the pasta almost al dente, then drain and add it to the marrow sauce. In a deep fryer or a pot with oil on the stove, flash fry 100g of rucola for about a minute until crispy and put on kitchen paper to absorb excess oil. Before serving, add the rucola pesto and season with salt and pepper to taste. Plate the pasta on warmed plates and top with the fried rucola and pork cheeks.
2 cloves garlic 30ml white wine 45ml vegetable stock 375g rucola 25ml olive oil
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Salt and pepper to taste 50ml extra virgin olive oil 125g penne
PoTato cRuSTed sEa baSs iN MalTEse sAuce serves
x1
YOU NEED 400g fresh sea bass, filleted 2 medium potatoes, peeled and thinly sliced 20ml extra virgin olive oil A couple of sprigs of fresh thyme Salt and pepper to taste 1 clove garlic, finely chopped 1 large onion, finely chopped 2 large black olives, finely chopped 50ml white wine 500ml tomato sauce A couple of sprigs of fresh oregano
difficulty level
medium
30 min.
METHOD Preheat the oven to 180°C. Sauté the garlic and onions until golden. Add the olives and sauté for another five minutes. Then add the white wine. When the wine has evaporated, add the tomato sauce and slow cook the sauce for 25 minutes on low heat. Add the oregano and take off the heat. In the meantime, put the sea bass fillets on a baking sheet in a dish and sprinkle with salt, fresh thyme, and olive oil. Cover the fish with the potato slices. The slices should be thin enough to fold nicely over the fish. Sprinkle again with some olive oil and salt and bake for 14 minutes. Ladle the sauce on warmed plates and place the fish on top. Finish off with some fresh herbs. Electro Lobster Project is in Balluta Buildings, St Julian’s
35
RECIPES
Flavour to the full Executive chefs at Le Bistro at The Radisson Blu Resort St Julians share three recipes from their brand new menu. PHOTOS BY JAMIE IAIN GENOVESE
Flamed
ROBERT SPITERI
RAMON MUSCAT
fennel
bouillabaisse serves
x1
difficulty level
medium
30 min.
YOU NEED 30g onions, finely chopped 10g garlic, finely chopped 30g fennel, finely chopped 50g tomato chunks 2g of each basil, mint and marjoram 40g prawn stock 40g black mussels 40g king prawn 60g vongole, shell on 20g cod, diced 1g saffron threads
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METHOD Heat the oil in a deep pot over medium to high heat. Add the chopped onions, garlic and fennel and sautĂŠ until just brown for five to 10 minutes. Add the saffron threads, tomatoes and prawn stock. Bring to the boil and cook until the fennel is tender. Add the seafood and fish and the mixed fresh herbs. Simmer until the shells are open and check that the king prawn is cooked right through. Simmer until the soup has the consistency of a stew.
Sherry scented
braised pork cheeks, squashed garlic and creamed parsnip serves
x1
difficulty level
medium
30 min.
YOU NEED 20ml sherry 500g pork cheeks 20g fresh garlic, finely chopped 60g onions, finely chopped 20g carrots, finely chopped
METHOD
120g parsnips, peeled and roughly diced
Heat the vegetable oil in a pot over high heat. Add the chopped onions and garlic. Add the tomato paste, carrots and bay leaves. Add the wine and leave to simmer by half. Season to taste. Then transfer to an oven tray with the same juices, cover with foil and cook for about one and a half hour. In a different sauce pan, add the water, bring to the boil, and boil the parsnips. When cooked, drain and mash with the fresh cream, salt and pepper. Once you have everything ready place the parsnips in the middle of the plate. Place the cheeks on top and the sauce around the plate.
40ml fresh cream 1g bay leaf 6g table salt 5g crushed black peppercorns 30ml cooking red wine 10g tomato paste 5ml vegetable oil
Tiramisu serves
x4
difficulty level
medium
METHOD
30 min.
YOU NEED For the chocolate jelly
For the crème
For the syrup
125ml milk
125ml cream
500ml water
25g sugar
125g mascarpone
300g sugar
25g chocolate
2 egg yolks
50g instant coffee
1g gelatin
2 egg whites 50g sugar 100ml Baileys
Start with the jelly. Soak the gelatin in cold water and after a few minutes, drain well. Put the milk and sugar in a pan, bring to the boil, add the chocolate and gelatin and pour in a jar. For the cream, put 25g sugar in a saucepan with a little water. Whisk the egg yolks. When the sugar reaches a temperature of 121°C pour it on the egg yolk. Repeat the process with the egg whites. Whisk the cream and mascarpone together and add the egg mixture. Make the syrup by boiling the water sugar and adding the coffee. Leave to cool. Soak the savoiardi biscuits in syrup, lay them on the jelly and cover with the mascarpone cream. For the garnish, pipe some crème. For reservations call 21374894
37
RECIPES
The heart of the good matter
It’s time for a hearty dinner at Commando Restaurant.
PHOTOS BY JAMIE IAIN GENOVESE
DANIEL VELLA MC INTYRE
DAMIAN CIAPPARA
DAVID BORG
Beef tartare, poached egg and toasted brioche serves
x4
difficulty level
easy
50 min.
YOU NEED 300g beef fillet
METHOD
3tbsp capers, chopped
Cut the beef fillet into very small cubes and mix in the rest of the ingredients. Season with salt and pepper. To make the brioche, put the dry ingredients (flour, salt, sugar and yeast) in a food mixer. Mix and then add the eggs one at a time and mix on medium speed for 10 minutes. Slowly add the butter and continue to mix for a further 10 minutes. Place the dough in a bowl and place in the fridge to rise for at least five hours. Portion the dough into balls (approx 35g each), place in a bread tin, cover with a damp cloth and leave until risen and is double in size. Cook in an oven at 185°C (fan assisted) for 15 minutes. Take the brioche out of the tin and leave it to cool on a wire rack. In a large pot add water and vinegar and simmer. Crack the eggs individually in small bowls and gently tip into the water. Cook for three to four minutes. Remove with a slotted spoon and drain on kitchen towel. To plate, slice the brioche into thick slices and grill. Cut the grilled brioche using a round cutter, place the tartare on top and poached egg on top of the tartare.
3tbsp onions, chopped 3tbsp gherkins, chopped 3tbsp parsley, chopped 1 shot brandy 250g flour 125g butter cut into cubes 7.5g dried (instant) yeast 4 eggs 5g salt
38
20g sugar 1tsp white vinegar Salt and pepper
Veal fillet with barley and mushroom risotto 35 min.
serves
x4
difficulty level
medium
METHOD In a pan, sauté the onion without letting it colour. Then add the barley and cook for two minutes, while stirring. Add the white wine and cook until it has evaporated. Start adding the hot stock gradually and cook for 30 minutes until the barley is cooked. In a separate pan cook the mushrooms and add them to the barley. Add the butter and Parmesan and mix well. Take off the heat. In a hot pan, seal the veal fillets together with some thyme and place in an oven at 180°C. Cook for four to five minutes. Let the meat rest for five minutes. Plate the barley into four plates, slice the veal and place on the barley. Serve with some seasonal grilled or sautéed vegetables. Finish with some jus.
YOU NEED 4 veal fillets (200g each)
500ml chicken stock
100g barley
100g grated Parmesan
200g Mushrooms
1 onion finely chopped
Thyme
50ml white wine
Butter
Homemade mqaret with vanilla ice cream and local honey serves
x4
difficulty level
medium
90 min.
METHOD Rub the butter into the flour, add the sugar and liquid glucose, then add the eggs and water and continue kneading until a dough forms. Rest for at least one hour. Cut dates into cubes, put in a saucepan and cover with water. Put on medium heat and cook until the dates are all mashed up. Add the anisette, orange blossom water and spices and cook for another five minutes on a low heat. Take off the heat and add the zest. Divide the dough into four. Roll out on a floured surface into a large rectangle. Spread the filling, fold the pastry half way and brush the edge of the folded pastry with water. Fold the other end towards the top to close the mqaret. Using a knife cut the mqaret into nice thick pieces. Deep fry the mqaret in a deep fat fryer until nice and golden. Dry on a kitchen paper and dust with icing sugar. Plate the hot mqaret and serve with a scoop of vanilla ice cream. Drizzle a generous amount of good quality local honey onto the ice cream.
YOU NEED 1,100g flour
1kg pitted dates
4tbsp mixed spice
250g unsalted butter
4 lemons (zest)
½ tsp ground cloves
30g liquid glucose
4 tangerines (zest)
Water
6 whole eggs
4tbsp anisette
8tbsp sugar
4tbsp orange blossom
Commando Restaurant is in Misrah Iz-Zjara tal-Papa, Mellieha.
39
PROMO
What’s in a bite? We believe that flavour, texture and the way ingredients contrast, complement and play is key in constructing the perfect bite. Every ingredient that features must have a purpose and a place in order to bring you an unforgettable experience with every mouthful.
Fruity
PHOTOS BY TONIO LOMBARDI
Hot Unforgettable home made sweet chilli sauce
Salty
Spicy
Warming Oriental
Sweet Tasty
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Rich Cooling
The Depth Charge Fresh from the creative corner of Badass chef’s beautiful mind, The Depth Charge is an explosive salmon sensation that your tastebuds may not quite know how to handle. A Badass first featuring molecular gastronomy, this fiery bombshell is sure to blow you out of the water. While beautiful she is
also volatile and wild, but somehow, extremely delicate. For those who fancy the mysterious and welcome the exciting, this delicious date is definitely for you. Expect a medley of mixed sized explosions of flavour in your mouth ending in complete satisfaction and possibly a marriage proposal.
Honey drizzled over Tobasco pearls to create spicy bursts contained in a sea of sweet.
Explosions just wouldn’t be complete without a rocket. So fresh rucola makes a peppery appearance to contrast the sweet and spicy arsenal above.
Cherry tomatoes act as refreshing, subtle pops of flavour contrasting with the hot, perfectly seasoned salmon patty that appears down river.
An adjusted twist to our usual contenders on the ground floor bring a cradle of freshness and a cucumber crunch to this explosive masterpiece.
Home made Tobasco pearls concocted by our Badass chef to bring you some Molecular Gastronomy fun between two Badass buns. They feel like little smooth pearls of caviar that when bitten give a satisfying spice explosion that puts bang in every bite. An experience that simply cannot be missed! Whole grain mustard brings thousands of mini musty seedy explosions to the battle field to play with the sweet cherry bombs below.
A fresh home made Badass Salmon patty, superbly seasoned to bring out its natural rich taste. Its not explosive, but it makes this Badass Burger, Da Bomb!
41
PROMO
Rocky As the name suggests, The Rocky is an extreme heavy hitter in the Badass ring, blasting intense flavourful hits throughout his performance. However, don’t be fooled by the tough talk, for at his core lies a soft gooey heart that you will fall for, time
and time again. *The announcer steps into the ring* “Ladies and Gentlemen, in the Badass corner weighing in with intense flavour and packing one hell of a punch, the indisputably tasty, the intensely loveable, Italian stallion... ROCKY!
Deep fried parma ham for an instantly satisfying super crispy right hook with intense salty flavour. Fresh pine nut infused basil pesto is intensified by the parma ham flavour for a herby, nutty left jab and dangerously delicious combo. Soft and subtle bufala mozzarella* acts like a glue for parma ham, pesto and badass patty to all spar together on your tongue in unison. Fresh rucola to bring a peppery uppercut from below to join in on all the delicious action above.
All Badass, all 100% Black Angus patty. The hot circular ring where contenders meet to entertain your tastebuds.
The usual fresh suspects line up to bring the whole Badass experience together.
42
* Regular mozzarella used here for photographic purposes
The Daddy The Daddy is the star of the show, taking care of business on a daily basis pleasin peeps with his buns full of treats. He is the epiphany of what a great burger should
be. Not overly complicated with texture contrasts and flavour combos that combine into a dream team of hunger busting glory. Behold, the one and only, and truly Badass.
Freshly baked Badass Bun, custom made for Badass Burgers every morning. Sweet tangy BBQ sauce up top that trickles down over all The Daddy’s good bits. A nest of onion rings in a light batter, slightly softened by The BBQ sauce for an oozing crispy experience. A couple of Badass bacon rashers for that oh so loved deliciously delivered salty lick.
Cracked black pepper to meet the bacon for a date but also form part of the cheesy hot threesome below. JalapeĂąos smack bam in the middle to ignite your tastebuds, stuck in a cheesy peppery pool, anchored to the awesome Badass Patty. 100% Pure Black Angus Patty with our secret blend of herbs and spices, grilled to perfection Classic onion tomato and lettuce base to add an extra touch of freshness and temperature contrast to the masterpiece above.
43
COCKTAILS
Shake it baby Tot it to infinity and beyond with Rocksalt’s cocktail menu.
Think Pink YOU NEED 40ml Belvedere Vodka 20ml Bajtra, local prickly pear liqueur 10ml fresh lemon juice 1tsp Rocksalt local peach jam Dash of strawberry syrup Caramelised orange and fresh Mint as garnish
METHOD Put all ingredients except for garnish into a shaker with ice cubes and shake for 10 seconds. Strain and pour into a pre-chilled cocktail glass. Garnish with fresh mint leaves and cranberries.
Smokid YOU NEED 50ml in-house smoked Tanqueray gin 25ml dry vermouth Thin slice of locally smoked salmon crushed pistachios
METHOD
44
Stir the gin and vermouth in a glass with ice for 10 seconds. Pour into a pre-chilled cocktail glass without ice. Put a skewer through the slice of salmon, dip into the crushed pistachios and drop into glass, leaving the handle out of the liquid.
Dim Sour YOU NEED 40ml Maker’s Mark 10ml fresh lemon juice 40ml fresh orange juice 25ml sugar syrup 3 dashes aromatic leaf bitters Apple wedge and walnut garnish
METHOD Pour all ingredients into an old fashioned glass with one extra large ice cube and stir for 10 seconds. Smoke the drink with a cold smoking gun, cover and leave to set for 30 seconds. Place garnish on topside of glass and slightly burn with blowtorch or lighter.
Gastrotini YOU NEED 50ml smoke infused Tanqueray gin 25ml fresh limejuice 25ml Cointreau 1tsp Rocksalt spiced pumpkin chutney Lime peel Dash of bitters Orange peel and Stilton walnut crouton garnish
METHOD Shake all ingredients except garnish with ice, strain and pour into a pre-chilled martini cocktail glass. Place orange peel inside the glass, and Stilton walnut crouton on the side.
45
COCKTAILS
Mad Man YOU NEED 50ml Gin Mare 20ml sweet ‘n sour mix ½ tsp Phil’s Thrills mango spice 1 fresh basil leaf Slice of caramelised apple
METHOD Pour the gin, sweet ’n sour and Phil’s Thrills into a stirring glass with ice cubes and stir for 15 seconds. Rub the rim of a non chilled martini glass with the fresh basil leaf (in order to express natural oils). Place the caramelised apple slice in the glass, strain the mix and pour over it without ice.
The Mexican YOU NEED 50ml smoke infused tequila gold “Warm” Rocksalt Peppermint 150ml tea infusion 1tsp honey 1 dash aromatic bitters
METHOD 46
Put all ingredients into a cocktail glass stir. Serve warm.
Butter Bourbon YOU NEED 50ml butter infused bourbon 10ml fresh lemon juice 25ml sugar syrup 1 dash bitters Dried cranberries
METHOD Pour all ingredients into an old-fashioned glass with one extra large ice cube, stir for 10 seconds. Place the dried cranberries on the side to enjoy with the drink.
Mapple’s Mark YOU NEED 50ml Mapple’s Mark 25ml apple pie syrup infusion 125ml apple cider Caramelized lemon wheel garnish
METHOD Pour the bourbon and syrup into your preferred glass with ice cubes, top up with cider and garnish with the lemon wheel.
Rocksalt is at 18A, Tigne Seafront, Sliema.
47
GADGETS
The hot stuff If you can stand the heat, get in the kitchen.
THE FIRST CUT Bob Kramer is the only master bladesmith who specialises in straight carbon steel knives for the kitchen. These Plasma Mosaic Damascus models come with a rosewood handle.
SMOKE IT The Bradley Smoker allows you to be adventurous in the kitchen. Set the cooking temperature, smoking and cook time and enjoy the gourmet flavours of smoked game and fish.
GOOD MORNING IN A CUP
TEA FOR TUNE 48
This Richard Sapper for Alessi kettle is made of stainless steel and includes a brass whistle that sings when steam exits.
At first glance, the Rancilio Silvia doesn’t look as fancy as other models. However, it is made of topquality materials and boasts high performance. The result is a baristastyle espresso every time.
WHIZ KID From chopping delicate herbs to mixing bread dough, the Sage by Heston Blumenthal Kitchen Wizz Pro can do it all effortlessly. Includes 24 balanced thickness settings and an extra-wide feed chute. Comes with an accessory box where you can safely store all the blades and discs.
SAY CHEESE These stainless steel knives by Laguiole en Aubrac have elegant juniper handles and are finished with the stamp of the craftsman.
TAKE A BATH The Sous Vide Supreme water oven ensures quiet operation, push-button simplicity and precise cooking.
SWORDS IN THE STONE This self-locking universal knife block by Joseph Joseph has an innovative design that locks knives safely inside the block and requires an adult-sized hand to operate it.
IN THE MIX The KitchenAid Artisan Stand Mixer Golden Nectar is robust yet elegant, with full metal construction and a 4.8-litre stainless steel bowl.
49
PROMO
Cooking Class
Charlo Agius
Alex Mattei
PHOTOS BY TONIO LOMBARDI
ON the February 11, to celebrate the Chinese
New Year, Park Towers Supermarkets in collaboration with Blue Dragon and Foodist offered customers free cooking classes on oriental cuisine at their St Venera outlet. Chefs Alex Mattei and Charlo Agius from Fifth Flavour Catering hosted the classes, during which participants were taught how to make Thai fish cakes, Chinese chicken noodle soup and Japanese beef teriyaki stir fry. Free Blue Dragon packs were also given to each participant. If you missed the classes, you can still try out the recipes at home.
serves
x2
difficulty level
medium
15 min.
YOU NEED 1tbsp KTC coconut oil 4 spring onions, trimmed and cut into 2.5cm lengths 1 chicken breast (free-range if possible), cut into strips 1/2 tsp Blue Dragon minced ginger 1/2 tsp Blue Dragon soy sauce 1/2 tsp Blue Dragon minced garlic 1 sachet Blue Dragon oyster and spring onion stir-fry sauce 450ml vegetable, hot or chicken stock
50
2 nests Blue Dragon fine egg noodles Handful Blue Dragon stir fry vegetables, bamboo shoots and water chestnuts
METHOD Heat the vegetable oil in a large saucepan and fry the spring onions and chicken for two to three minutes, stirring occasionally, until the chicken is cooked. Add the minced ginger, minced garlic, light soy sauce, sachet Blue Dragon oyster and spring onion stir fry sauce and the hot vegetable stock and bring to the boil. Add the egg noodles and cook for four minutes. Add a large handful of stir fry vegetables one minute before the end of cooking. Spoon into individual soup bowls.
METHOD
serves
x3
difficulty level
medium
25 min.
Pound the coriander, garlic and salt and pepper until smooth. In a bowl, mix the garlic and coriander paste with the Thai red paste, sugar and fish sauce. Fold in the fish, kaffir lime leaves, green beans and egg and mix well. Divide the mixture in equal sized balls and flatten them to a patty type shape. Deep fry or shallow fry on a medium heat until browned and cooked through. Serve with Blue Dragon sweet chilli dipping sauce.
YOU NEED 1tsp Thai choice minced coriander 1tsp Blue Dragon minced garlic Pinch salt and pepper 1tbsp Blue Dragon Thai red curry paste 1/2 tbsp sugar 1tsp Blue Dragon fish sauce 180g white fish fillets (like cod, sole or monkfish), finely chopped or minced 2 fresh kaffir lime leaves, finely shredded 20g green beans, sliced 1/2 egg
serves
x2
difficulty level
medium
15 min.
METHOD Heat the vegetable oil in a wok and stir fry the steak for 30 seconds. Remove with a slotted spoon and place in a sieve to drain. In the remaining oil stir fry the cashew nuts for one to two minutes until golden brown. Remove with a slotted spoon and set aside on kitchen paper. Add Blue Dragon sesame oil and the mushrooms to the wok and stir fry for two minutes. Add the sugar, Blue Dragon light soy sauce and two tablespoons of water and stir fry for one minute, until bubbling and hot. Pour the Blue Dragon teriyaki stir fry sauce into the wok, and add the beef, spinach and cashew nuts (reserving a small number for garnish). Stir until warmed through and the spinach has wilted, serve with Blue Dragon fine rice nest noodles, and garnish with the last of the cashew nuts, roughly chopped.
YOU NEED 1tsp caster sugar
4 shiitake mushrooms, sliced
50g cashew nuts
1tbsp Blue Dragon soy sauce
2tbsp KTC coconut oil, for frying
1 jar Blue Dragon teriyaki sauce
500g steak (sirloin or rib-eye), sliced thinly
1 bag spinach leaves, washed and prepared
1 tbsp Blue Dragon sesame oil
2 nests Blue Dragon fine rice nests noodles
NEXT
Cooking Class
Chefs Alex Mattei and Charlo Agius from Fifth Flavour Catering will be teaching students how to make Indian onion bhajis, pilaf rice and curry. Seating is on a first come basis and can be booked by calling Christine on 2737 8520 or email christine@myparktowers.com by April 22.
27
APRIL
Park Towers Supemarket Psaila Str, Santa Venera
51
5:30pm
FOODIST OUTLETS
Eat, drink and pick up a copy of Foodist magazine from these outlets.
A GREEN MENU
Giacomo’s Café Bistro, set in the heart of Sliema’s shopping district, brings together an interesting fusion of fresh Mediterranean food, international wines and signature drinks. With a flair for green living, Giacomo’s specialises in vegetarian and vegan cuisine. The mouth-watering menu features a selection of fresh snacks that makes it the perfect spot for a quick bite. Giacomo’s Café Bistro, The Strand, Sliema. Tel: 2713 7407.
FOOD FOR YOUR MOOD
Café Jubilee is the place to eat and drink whatever the time of day and the mood you’re in. Here, you will enjoy a cornucopia of sights, sounds and tastes designed to delight your senses. Gzira outlet is now offering takeaway delivery service also in the evenings from 6pm till 11pm, available in the localities of Gzira and surrounding areas.
A NATURAL APPROACH
At The Deli, ingredients are everything. The Deli stands behind sustainable and organic suppliers who are passionate about the quality of their products. The Deli grows its own organic ingredients at The Ladybird Farm in Dingli. Every morning fresh produce is delivered to the store to ensure the freshest of food.
CHEERS TO A GREAT EXPERIENCE
The Master Cellar is determined to offer a bespoke and friendly experience within the pleasant interiors of their outlet, promising its patrons that feel good factor, whether buying a premium wine or a single malt, for the start to a great moment.
COOKED WITH PRIDE
52
The Pulled Meat Company serves only the best slow cooked soul food from the heart of Valletta. By soul food we mean food cooked with pride, using nothing but the best fresh ingredients, which we are sure will put a smile on your face and leave your stomachs wanting more. Our menu will be updated daily with a variety of crunchy ftajjar, nutritious soups and fresh salads. Follow us on Facebook for updates where we would love to hear your feedback.
CHEERS TO FOOD AND WINE
Good wine deserves good food and at Sistina Wine & Co. you will find an extensive wine selection to pair with a small but diverse menu offering flavours from around the globe. Sistina Wine & Co. is now also offering a special lunch menu with a difference. For more information visit www.sistinawineco.com.
ROCKSALT
The Rocksalt concept was developed by a mixed group of professionals that are also dedicated foodies and wine lovers. They saw a gap in the market for the creation of a new food and drinks brand like no other and got together to create it. The concept is simple – top quality food, top quality wines and drinks, top quality service and top quality designed ambience with impeccable attention to detail.
BEAN THERE
Voted best coffee shop chain in Southern Europe at the Allegra European coffee awards, Costa Coffee is now offering its freshly ground Mocha Italia coffee in two two new, welcoming stores in Marsaxlokk and St Julian’s. Costa Coffee has been operating in Malta for just over three years, employing over 120 people with plans for further growth. Follow Costa Coffee on Facebook and Instagram for updates.
DAY AND NIGHT EXPERIENCEE
C&S Wine Café is a chic café by day and wine bar by night. From an excellent cup of coffee to the widest range of great wines by the glass, the café’s staff are looking forward to serving you with a smile. They also offer a tasty selection of healthy dishes and freshly made salads and their signature house specials and platters. Now open in Portomaso, the Malta Intl. Airport and the Vivaldi Hotel in St Julians.
HEALTHY LIFE
Pure brings you delicious and healthy raw cold pressed juices, super food smoothies, gluten and lactose free desserts, home made nut milks and other healthy foods. Pure also specialises in juice cleanses. Pure Living, Windsor Street, Sliema (corner with George Borg Olivier Street).
THE ART OF FINE DINING
Perched on Mdina’s centuries-old bastions, within the Xara Palace Relais & Chateaux, awarded the runner-up for the best boutique dining hotel in the world, the de Mondion offers a unique fine dining experience, enhanced by truly spectacular panoramic views, charming features and elegant surroundings. With an exquisite cuisine combining the finest seasonal produce with innovation and expertise to create tantalising dishes, the award winning Infinitely Xara Kitchen Brigade delights the palate of a multinational clientele. For bookings call 2145 0560 or e-mail info@xarapalace.com.mt. For more information visit www.xarapalace.com.mt.
ELECTRO LOBSTER PROJECT
Lobster is the specialty at Electro Lobster Project in Balluta Buildings, Sliema. The rest of the menu is classic Sicilian, with lots of fresh fish, quality meats, vegetarian and vegan options. As a contrast, the bar snack menu is a constantly changing, with an international fusion of small dishes. Fresh smoothies and juices, a large selection of teas from RARE Tea Company, specialty coffees and daily changing desserts top the list of delights.
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FAVOURITES
Heritage and quality Only the finest, freshest and most flavourful tea leaves are selected by Ahmad Tea expert tea tasters to ensure that every single cup of tea bearing the Ahmad Tea name matches your high expectations. As a result Ahmad teas are synonymous with the elegance of English heritage and quality. With a wide range of classic, green, herbal, and fruit teas, you can be transported into another world with each sip. Drinking tea is about putting aside the time for yourself. Try the new and creative ranges: maple syrup, strawberry cream, chocolate brownie, pear strudel, key lime pie, and mango soufflé. Distributed by J&E Griscti Ltd. For more information, call 2123 0071 or e-mail griscti@maltanet.com.
Smell the coffee
Sizzling stir fry
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Blue Dragon introduces Sizzling Stir Fry, a new and exciting way to create great tasting oriental dishes. Simply add the oriental dry spice mix while browning your meat and vegetables in a pan, watch it sizzle and release the aromas and flavours. Just add in the sauce at the end for that perfect restaurant quality stir fry! Four great flavours to choose from: Chinese BBQ, chow mein, satay and sweet chilli sauce. Distributed by J&E Griscti Ltd. For more information, call 2123 0071 or e-mail griscti@maltanet.com.
Two brand new Costa Coffee shops have just opened in Marsaxlokk and St Julian’s, making them the ninth and 10th shops on the island. The former is situated right next to the Marsaxlokk parish church and the latter in the heart of Spinola Bay, both with beautiful sea views. Voted best coffee shop chain in Southern Europe at the Allegra European coffee awards, Costa Coffee is now offering its freshly ground Mocha Italia coffee in these two new, welcoming stores that are designed differently to their sister stores around the island. “The idea behind the décor of these stores is to give our customers a quality and refreshed space to relax in and take some time out,” Ralph Llanwarne, executive chairman of Costa Coffee in Malta and Spain, said. “Whether it’s a lazy Sunday breakfast or a catch up after work, our skilled baristas serve handcrafted coffee and delicious desserts anytime of the day. Just like our other stores, free Wi-Fi is available making it a great alternative to an office, meeting space or study hub for students.” “We are thrilled to be serving our irresistible coffee in these fantastic locations,” Christina Galea, general manager of the Malta stores, said. “Coffee lovers who happen to be animal lovers are also welcome as all our stores are pet friendly.” Costa Coffee has now been operating in Malta for just over three years, employing over 120 people with plans for further growth in the coming years. The company has also opened 13 new Costa Coffee stores in Spain over the past 12 months. A further 62 stores are planned to be opened over the coming years across the East Coast of Spain, the Ballearics and the Canary Islands in accordance to the licence held by the company. Follow Costa Coffee on Facebook and Instagram for ongoing updates.
FEMME MAGAZINE
LONDON FASHION WEEK
179
MEXICAN MODEL JAMILLETTE GAXIOLA AUTUMN PRINTS AND PATTERNS
NOVEMBER 2015
RED ALERT
Read by malta’s fashionistas MALTA’S FASHION MAGAZINE FOR OVER 30 YEARS
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