FOODIST OCT 2018 ISSUE 7 by BE.COMMUNICATIONS

October 2018 / Issue 07

// Island cooking / p.8 // Thrashing out the litter issue / p.20 // // Let the evening beGin / p.32 // Eat what you fish p.40 //

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Cleaning up our act

ANOTHER massive clean-up campaign is in the offing. It might sound radical and ambitious but we are being challenged by a plastic invasion. Our countryside and seas are littered with plastic. And if something is not done to stop it, we could live to regret it later on in life. A few weeks ago, I was having a stroll down by the Sliema seafront and spotted a person, who was drowning in his sweat, picking up something what looked like litter. At first sight I thought he was a scavenger but then I thought to myself, well he’s well dressed so that’s unlikely. My curiosity got the best out of me so I asked him whether he was participating in a clean-up campaign. His reply: If everyone did his bit and picked a handful of litter up each day, we’d make such a massive difference, and all this for nobody but ourselves and the generations to come. This person was willing to spend a hot Saturday afternoon picking up litter instead of having a swim. The onus is on the people to do their part. Which takes me to the next part: eNGO

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#Zibel have embarked on a series of outreach and education campaigns in relation to clean-ups and have outlined a set of initiatives currently under way. And if you’re willing to learn more, read our interview with the eNGO’s vice-chairperson Eleonor Borg Xuereb. One thing’s for sure: #Zibel are determined to thrash out the litter issue. But that’s not all we’ve got featured for you in this issue of Foodist. There are several delicious recipes you might want to try, and some advice on why it’s much better to eat local fish – it’s cheaper and healthier. Oh, and there’s another interesting piece titled ‘Putting feelings into words’. But we will leave it up to you to explore. TREAD GINGERLY!

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CONTENTS

Eat religiously

October 2018 / Issue 07

08 Island cooking

15 Plenty more fish in the sea

20 Thrashing out the litter issue

24 MediterrAsian

28 31 A hub of entertainment at Balluta

31 Tread gingerly

32 Let the evening beGin

37 Are you being serfed

40 Eat what you fish

47 Tips to going zero waste

48 An appetite for success

51 Putting feelings into words

RECIPE

Island cooking The produce in Gozo is abundant, affordable and delicious. While on a family vacation in Gozo, Alex and Emma Mattei made it a point to cook more and eat out less.

Alex Mattei

Emma Mattei

Prawn Carpaccio

YOU NEED ½ kilo of local red Prawns Juice of 1 Lemon 4 tablespoons Extra Virgin Olive Oil ½ medium strength fresh Chilli – deseeded – chopped finely or minced 1 tablespoon of soft brown sugar

Zest of half a lemon ½ a handful of Parsley – stalks removed, washed, dried and finely chopped

METHOD Peel and devein prawns and set aside in fridge. Whisk all other ingredients together, except for the parsley and lemon zest. On a large chopping board or flat surface lay out peeled prawns evenly between two sheets of lightly oiled cling film or baking paper. Slowly beat these out until they merge and touch each other. Try to keep the thickness even and thin (¼ cm). When these are evenly flattened to the size of

you dish, peel off one layer and place faced down on the dish. Run your hand over the second layer of paper or cling film, making sure that the carpaccio it stuck to the plate. Pour over dressing and sprinkle with parsley and lemon zest, ensure the dressing evenly covers the whole surface of the carpaccio. Serve with toasted Maltese bread.

Spaghetti with Local Prawns and Calamari YOU NEED 800g Local Red Prawns – peeled and deveined – set aside 800g Small Calamari – cleaned and chopped in to rings 4 cloves of garlic – chopped finely or minced 6 tablespoons Extra Virgin Olive Oil ½ medium strength fresh chilli – deseeded – chopped finely or minced Glass of white wine Zest of half a lemon A handful of Parsley – stalks removed, washed, dried and finely chopped 500g Spaghetti no.5 or Linguine (125g per person) 1 tablespoon of sea salt for the pasta water

METHOD In a large pot bring salted water to the boil. Then in a very large frying pan heat the olive oil. Add the garlic and chilli. Be careful not to burn the garlic as this will render a bitter taste. When the garlic softens and becomes opaque, turn up the heat and add the calamari and the wine. When the calamari are cooked, lower the heat and add the prawns and cook gently for a further five minutes on low heat. Set aside until the pasta is cooked. When the pasta is ready use a ladle of the water from the pot, adding this to the frying pan contents and gently reheat. Drain the pasta and then also add this to the frying pan, keeping the heat on low. Toss the pasta together with the sauce and serve once the excess liquid has reduced slightly.

RECIPE

Fried Ruzett and traditional chips YOU NEED 8 Ruzett (2 per person) â&#x20AC;&#x201C; cleaned and descaled Plain Flour for dusting 1 litre vegetable Oil for frying 8 medium sized Potatoes, suitable for chips â&#x20AC;&#x201C; peeled and chopped

FRIED RUZETT

HOME MADE CHIPS

Dust the fish lightly in the flour. In a large frying pan heat add half a cup of oil. Once the oil is hot place the fish carefully on their sides. Cook for 5 minutes and turn for an additional 3 minutes. These should be crisp and golden brown when ready. Serve with a lemon wedge and the chips.

In a large, deep frying pan heat the vegetable oil until hot. Carefully add the chips making sure there are no traces of water. These will take 20 minutes so let them cook and then start cooking your fish.

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RECIPE

Pagell al cartoccio YOU NEED One large Pagell (2 kilos plus) cleaned and scaled ½ Lemon chopped into 4 2 Medium Tomatoes – chopped Mixed Seasonal herb parsley, basil, marjoram, mint Glass of White wine 4 tablespoons - Olive oil 5 cloves of Garlic 1 table spoon Kunserva (tomato purée)

METHOD Place the fish on the baking paper on an oven tray, and stuff the cavity with the lemon, herbs, tomatoes, garlic. Pour over the olive oil and wine and wrap in the baking paper making sure it is sealed. Preheat fan oven to 180˚c – Place the fish in the oven and cook for approximately 25 mins. Check that the thickest part of the fish flesh comes away from the bone which means it is ready. If not return to the oven, making sure the parchment is closed again. Serve with salad and/or potatoes.

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RECIPE

Plenty more fish in the sea PHOTOS BY MEDITERRANEAN CULINARY ACADEMY

Eating local fish has a plethora of benefits including avoiding waste and over-fishing, cheaper prices and healthier diets. Veronica Stivala explores some of the underutilised fish we all should be eating. DESPITE the fact that Malta is surrounded by a sea full of fish, the Maltese do not eat much local fish. â&#x20AC;&#x153;According to recent studies, the most popular fish species consumed in Malta is salmon, a fish species which is not local,â&#x20AC;? points out Alicia Said, expert and researcher in small-scale fisheries and lecturer at the MCAST Centre for Agriculture, Aquatics and Animal Sciences

Veronica Stivala

Buying imported produce comes at a cost, literally, and eating local, underutilised fish has plural benefits including providing quality protein, quality fats and many vitamins at an affordable price, especially for low-income earners. It also helps avoid waste as all edible fish that are caught are consumed. As a result, other species are not over-fished and

RECIPE

this in turn helps maintain a balance in the ecosystem, explains nutritionist Suzanne Piscopo. Such species include anchovies, bonito, sardines, skipjack tuna, sea bream, dolphin fish, garfish, pompano, horse mackerel, mackerel, bogues and skate.

well as provide them strength in numbers to keep their trade alive.

The Malta College for Arts, Sciences and Technology (MCAST) recently organised an event entitled ‘Food from the Sea: IsSajda u t-Tisjira (Fishing and Cooking)’ which not only drew attention to, and provided information on these fish, but also had fishers narrating their sea stories, chefs preparing fresh, scrumptious dishes, and a fishing gear display that included long-lines, trammel nets, fishing aggregated devices (kannizzati tal-lampuki), different types of hooks. There was also fish on sale at wholesale prices. The focus of the event was to engage the public in an exciting fish celebration, as well as placing an important focus on the local fishing industry.

But what exactly is small-scale fishing? Small-scale fishing is fishing carried out by family-owned enterprises, who engage in artisanal fishing activities that are sustainable. The social aspect to this is exceedingly important as it gives fishers a means of connecting with the local community. In Said’s words: “The social importance of small-scale fisheries in Malta is mostly linked to their direct benefit to the local economies, as well as to the maintenance of social cohesion within the local communities.” In addition to this, small-scale fisheries in Malta are part of the rich heritage that shapes its vibrant coastal villages and mesmerising landscapes. Says Said, “they encompass over 90% of the fishing fleet and form an integral component of local economies and without them, it would not be possible to achieve viable and sustainable fisheries in the future”.

Buying local fish means “ensuring fishers’ resilience, helping making their role in food security and the provision of livelihoods in island states like Malta prominent”, underlines Said. The event also saw the launch of the very first small-scale fisheries network in Malta. Such a network means fishers can support each other as

Consuming local underutilised fish has benefits not only for those who eat them, but also for the community that does the work, as well as for the ecosystem itself. Next time you’re thinking of buying a fillet of frozen salmon, try something different and go for some local sea bream, or mackerel.

Horse Mackerel and Tomato Consommé YOU NEED 1kg Horse mackerel

Fresh basil leaves

2kg Tomatoes

20g Basil seeds

20g Salt

200g Cherry tomatoes

10g Sugar

Olive oil

METHOD Begin by rinsing two squares of cheese cloth in water and wringing them out to remove as much moisture as possible. Lay the two layers of cheesecloth over a sieve, and place the sieve over a container to catch the tomato water. Cut the tomatoes into quarters and in a large bowl mix together with salt, sugar and half of the basil leaves torn up. Working in batches, place the tomato mixture into the bowl of a blender and blend on high speed for 30 seconds or until the mixture is homogenous. Transfer the blended tomato mixture to the sieve, cover well and leave the mixture to drip in the fridge overnight. Collect the water which has dripped in the container under the sieve and reserve. The tomato mixture in the sieve can be reserved for other uses or discarded. Fillet and de-bone the horse mackerel and season the fillets liberally with salt. Preheat an oven to 180°c. On a baking tray lay down several basil leaves and coat in olive oil, place the mackerel fillets skin side down over the basil leaves and lightly drizzle with more olive oil. Place in the oven and bake for 7-10 minutes or until the fillets are just cooked through. Once cooked, chill immediately. Lower the oven to 160°C. Cut the cherry tomatoes in half and place them onto a baking tray with the rounded side touching the tray. Season the tomatoes with salt and a light drizzle of olive oil and bake for around 20 minutes or until half dried. Soak the basil seeds in a small container with some of the tomato consommé, leave to hydrate for an hour. To finish, flake the meat from the mackerel fillets into the bottom of a bowl. Top with a few of the cherry tomato halves and a teaspoon of basil seeds. Finish by pouring the chilled tomato consommé into the bowl and garnishing with torn basil leaves.

RECIPE

Seared Mackerel Fillets with Caponata YOU NEED

METHOD

Aubergine

40g Balsamic vinegar

Red pepper

25g Pistachios, roasted

Zucchini

Basil

Onions

Parsley

Carrots

Mint

1 tsp Brown sugar

400g Tomato polpa, canned

1 tsp Salt

2 tbsp Tomato paste

Black olives

For aubergine soak

1 tbsp Capers

Water

40g Sultanas

100g Salt

50g Extra virgin olive oil

Large Mackerel Fillets

Begin by rinsing two squares of cheese cloth in water and wringing them out to remove as much moisture as possible. Lay the two layers of cheesecloth over a sieve, and place the sieve over a container to catch the tomato water. Cut the tomatoes into quarters and in a large bowl mix together with salt, sugar and half of the basil leaves torn up. Working in batches, place the tomato mixture into the bowl of a blender and blend on high speed for 30 seconds or until the mixture is homogenous. Transfer the blended tomato mixture to the sieve, cover well and leave the mixture to drip in the fridge overnight. Collect the water which has dripped in the container under the sieve and reserve. The tomato mixture in the sieve can be reserved for other uses or discarded. Fillet and de-bone the horse mackerel and season the fillets liberally with salt. Preheat an oven to 180°c. On a baking tray lay down several basil leaves and coat in olive oil, place the mackerel fillets skin side down over the basil leaves and lightly drizzle with more olive oil. Place in the oven and bake for 7-10 minutes or until the fillets are just cooked through. Once cooked, chill immediately. Lower the oven to 160°C. Cut the cherry tomatoes in half and place them onto a baking tray with the rounded side touching the tray. Season the tomatoes with salt and a light drizzle of olive oil and bake for around 20 minutes or until half dried. Soak the basil seeds in a small container with some of the tomato consommé, leave to hydrate for an hour.

To finish, flake the meat from the mackerel fillets into the bottom of a bowl. Top with a few of the cherry tomato halves and a teaspoon of basil seeds. Finish by pouring the chilled tomato consommé into the bowl and garnishing with torn basil leaves.

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ENVIRONMENT

Thrashing out the litter issue Eleanor Borg Xuereb

Foodist speaks to vice-chairperson of #Zibel, Eleanor Borg Xuereb, about the eNGO’s outreach and education campaigns in relation to clean-ups. She also gives her take on a set of initiatives currently under way.

What got #Zibel to start off on this massive clean-up campaign? The founding members put in a lot of work to get #Zibel up and running. One day they just decided that they were fed up of seeing the Maltese natural environment in such a sorry state, and that was the birth of the clean-up campaign. Do you feel that the OurOcean 2017 Malta mega conference is leaving its desired results when it comes to reducing plastic? Sometimes the most difficult and most integral aspect to solving any problem is starting a conversation on that same problem - to that end I think the OurOcean Conference served a great purpose. Now it’s time to put our money where our mouth is, and make sure that we ourselves and our leaders, do more than just talk about the issue, but actually take action. The European Commission recently stated that it is moving towards banning single-use plastics, including cutlery and straws, which, in itself is a positive move. Do you feel such initiatives are effective enough amid the fact that certain products, which initially did not have plastic as part of their packaging, are now including plastic instead of using degradable materials? Without a doubt it’s a step in the right direction. I think it’s effective insofar that it will reduce the amount of plastic used, and it does raise awareness about the issue. From a purely financial point of view, I can understand that companies and businesses would opt to use plastic in their packaging, even when they used more eco-friendly materials beforehand. The truth is it’s cheaper than most other materials, and for many that’s what counts. But that’s where morality steps in and the company or business has to decide which side of history it’s going

to stand on, the side that cared enough about the environment to sacrifice profits for the planet, or the side that was happy to watch the world burn as long as they were sitting in a gold-plated chair. But the issue isn’t with businesses and companies alone. Yanis Varoufakis, an economist, academic and the former Greek minister for Finance, in his book entitled ‘Talking to My Daughter About the Economy: A Brief History of Capitalism’, likens democracy and the economy in a very interesting way. In brief (and I am in no way doing this man’s writing justice), he explains that although the political system of democracy is based on the idea of one person one vote, economies and market systems work with their own democratic system, but in this case, the consumer is afforded more power, as s/he has more than just one vote. Therefore, ultimately the power rests in our hands as consumers. Of course, here we can go off on a tangent and discuss the validity of conscientious consumerism, market forces, marketing and so forth, but we’d need way more time for that. Is Malta doing enough to move towards the reduction of plastic use in packaging? I think we’re getting there, but we’ve still got miles to go before we can say that we’re doing ‘enough’. Is there enough awareness in Malta to help reduce plastic and is the recycling initiative showing any signs of litter reduction in our environment? Kids are brilliantly aware of the need to reduce plastic and the importance of waste reduction and recycling, I think these little eco-warriors have the potential to save the world one day if they continue on this track. The lack of interest and awareness lies with people of voting age.

ENVIRONMENT

Kids are brilliantly aware of the need to reduce plastic and the importance of waste reduction and recycling, I think these little eco-warriors have the potential to save the world one day…

The introduction of a plastic tax is meeting strong resistance. Do you think it will ever be imposed on companies using plastic? There’s a lot of talk of this on the European stage which I think is really interesting. A Swedish paper I read recently entitled ‘Environmental Taxes in Europe’, suggests that European countries have a relatively large amount of environmental taxes, at least in comparison to the United States of America. Truthfully, such taxes already exist across the globe, such as the NOx tax in Norway and the German Carbon Tax. Any tax is going to be met with resistance, and money and taxes are never apolitical. I personally think that it should be imposed, but again, that requires more time that we have allocated!

First it was bottles, now plastic. None of the two materials are environment friendly. But really and truly, can companies produce degradable materials in certain packaging when certain products have to be sealed well? Yes. I can accept that certain products may need plastic packaging for health and safety reasons, and I don’t expect things to change overnight, but there are plenty of alternatives out there. Truthfully the solution on the wide-scale is not solely alternative-based, but also reduction-based.

Over the years, we’ve learned that microplastic fills a good portion of the ocean. What danger does that pose to the environment and our health? To put it simply, environmentally, it messes up eco-systems and kills plenty of marine life. There’s also research which suggests that the plastic which

is being consumed by fish is ending up on our plates when we eat that same fish. I don’t know about you, but I’m not too keen on the idea of eating pan-seared plastic. What gives you hope? People. As a population, I think we tend to focus on the negative a bit too much, and sometimes ignore the immense amount of good and love that surrounds us. The messages we receive on facebook, the people we speak to, the children we educate on microplastics; all want to make our country, and our world, as bright and beautiful as it deserves to be. We’ve had people of all walks of life join our clean-ups, strangers cheer as they pass a clean-up site from their cars, there’s a lot of love going around, and a lot of love to give - to each other and the environment alike. So, people, people give me hope.

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RECIPE

MediterrAsian Chef Callaby gives us a taste of his delicious and nutritious Mediterranean and Asian cuisine mix. DAVID - a husband, father, and chef - trains Persons with Disabilities to be job-ready for working in the hospitality sector. Today, he claims to have tasted enough of life’s highs and lows to make him appreciate even the most ordinary things in life. He uses his cooking as a means of connecting with nature and with others, determined to share his culinary expertise, creativity and passion in the name of hospitality. His life motto is ‘everyone deserves a second-chance; so please be kind’. His professional experience created the style that makes his cooking what it is today. He has worked in esteemed restaurants locally under the patronage of renowned chefs, and also spent two years of his culinary career being trained in a ‘new’ cuisine - Thai cuisine.

Travels to South-East Asia, North Africa and other European countries always had slots reserved for turning leisure into pleasure-gastro holidays, where either by searching for local foods, food workshops and food tours that would permit an

Chef Callaby

immersion into these diverse gastronomic cultures. His style of cooking is a blend of the different cuisines which he was lucky enough to experience over the years. He is referring to this style as ‘Mediterrasian ’ cuisine. By taking the best from the different cuisines he is happy to present only the healthiest and tastiest dishes available. These dishes have been inspired from the change in weather, and after speaking to various farmers about the local fruits and vegetables that are available. Also, they are intended to kick start preparations for the autumn season. Autumn is a time mainly for fish, while with the rest, it is a rather slump season, more still, the month of October is, since November will start to see the new crops sprouting. With Christmas around the corner we could only start to collect all our favourite recipes for all the entertaining that lays ahead. Here are a few of his recipes:

Lamb cutlet with roasted sweet potato YOU NEED 1 rack of lamb (serves two people) 1 small tub of yoghurt 1 cup panko breadcrumbs 1 tbsp cumin 1 tsp coriander seeds 1 tsp cinnamon 5 cardamom seeds 1 tsp garam masala 2 tbsp coconut oil

METHOD Roll out the red carpet for this rack of lamb. This recipe is for one, since it is easier to multiply for preparing more portions. Cut the rack of lamb in half to retain 4/5 ribs for this recipe. In a pan roast the cumin seeds, coriander seeds and cardamom pods without burning. Next, in a pestle and mortar add the remaining spices together with the roasted spices. Rub the spices into the rack of lamb. Heat the coconut oil in a skillet or frying pan. Seal the rack of lamb by frying for 2 minutes on each side. Leave to cool and rest on a wired rack. Prepare a bowl with Yoghurt and another bowl with panko breadcrumbs. With a pastry brush cover the prepared lamb in Yoghurt. Roll in the breadcrumbs. Repeat this process one more time. Cover the bare bone of the ribs with aluminum foil and bake in a hot oven at 180C for approx. 20 minutes. Leave to rest on a wired rack and serve warm.

Roasted sweet potatoes YOU NEED 1 medium sized sweet potato 1 tsp ground nutmeg 1 tbsp sweet paprika

METHOD Cut the potatoes into batons. First trim off the edges. Then split the potato in three lengthwise and into a further 3 cuboids per slice, remaining with 9 cuboid shapes. Marinate the potatoes in nutmeg, coconut oil and paprika and bake in a hot oven at 180C for approx.. 15 minutes, or until the potatoes are tender right through.

2 tbsp coconut oil 2 tbsp coconut oil

Yoghurt dipping sauce YOU NEED 1 small tub of Yoghurt 2 tbsp of Wild Thyme local Honey Pomegranate seeds

METHOD Mix all the ingredients in a bowl and serve.

RECIPE

Lamb Tartar YOU NEED 100g Rock sugar 100g Himalayan Rock salt 250 g rack of lamb (on the bone) Handful of capers Juice of 1 lemon 1 organic egg yolk 1 small bunch fresh coriander Â˝ tsp roasted cumin seeds (pounded)

METHOD For this part of the recipe use half of the French rack of lamb ribs for this recipe which would yields one portion of lamb tartare. In a pestle and mortar pound the Rock sugar until you have achieved a fine powder In a separate bowl mix in the rock salt and sugar. Use half the mixture as a base for the egg yolk and use the rest to cover the entire egg yolk. Leave to rest in fridge for 2-3 hours for a medium soft result. Leave for a further 2-3 hours for a hard-cured egg yolk.

Finely chop the lamb, cover, and leave in a bowl in the fridge until required. Before serving mix in rock salt, chopped coriander, roasted cumin seeds which have been pounded, lemon juice and the chopped capers. Serve on the middle of a plate, using a round cutter and place the cured egg yolk on top.

Lemon roulade with prickly pear and cream cheese frosting YOU NEED

METHOD

For the Curd

Let it roll for the next big thing. A Prickly pear roulade is that devil in the detail to any other swiss roll that would keep you coming back for another sliver of heavenly sweetness. Reminiscent of the summer that just flew over our nests, and preparing for a season where the fruit are still somewhere in a state of limbo to come across. Prickly pear is your best option, however this recipe may be replaced with other fruits such as strawberries.

3 eggs + 1 egg yolk 100g unsalted butter, room temperature 250 g caster sugar 150 ml lemon juice Zest of three lemons

For the sponge 3 organic chicken eggs separated 85g of icing sugar, sifted 50 g spelt flour, sifted 1 lemon, zest only butter, for greasing caster sugar for dusting

For the frosting 300g mascarpone 2 prickly pears 225 g butter 250 g icing sugar

Heat your oven to 160C. For this Lemon Roulade it is best to start with the creamy curd. This can easily be made at home, time permitting! Start by zesting the lemons and putting the juice and zest aside. Also, separate the yolk of 1egg and put aside. Hold butter at room temperature. Melt the butter and sugar over low heat until melted. Transfer the melted butter mixture to a bain-narie, and next pour in the 3 eggs + 1 egg yolk into the mixture. Stir continuously and do not remove from the fire until the mixture has slightly thickened. Ensure that it does not come to boiling point, since the eggs will curdle. Once the desired consistency is achieved set aside, leave to cool and chill in the fridge. Start to make the batter for the sponge. With an electric whisk cream the eggs and the sugar until the mixture is turning whiter than when first started to mix. Add the zest and the flour and mix in until well combined. Line a baking tray with greased baking paper. Place the batter in the prepared tin and bake in the oven for 8-10 minutes. Once baked, remove the tin form the oven. Place a piece of baking paper over the sponge and flip over onto its new baking sheet. Remove the old baking sheet (which is now on top) and carefully roll the sponge firmly and leave to cool in a rolled state. Meanwhile, mix the icing sugar and butter at room temperature, in a bowl until the mixture has lightened in colour. Add the mascarpone cheese and mix in without over mixing, since the mixture of butter and cheese could separate. In a separate bowl mash, the prickly pears and pass through a fine sieve, retaining only the juice. Add to the butter cream frosting and mix in until equaled out. Arrange the consistency y adding more mascarpone to the mixture.

ENTERTAINMENT

Discover a hub of entertainment at Balluta While works have started to transform Le MĂŠridien into Malta Marriott Hotel & Spa, Foodist discovers that The Villa is still buzzing with energy, offering a varied choice of elegant fine dining, as well as weekend chilling with the introduction of Villa Fridays and the return of Villa Sundays.

THE triangular Balluta Square, wedged between Sliema and Paceville, is a refuge for passers-by, with The Villa serving as a kind of welcoming tavern after a tiring journey. The 19th-century gem was recently completely transformed as part of the hotel’s overall renovation and rebranding strategy to become Malta Marriott Hotel & Spa in 2019, and The Villa is now bursting with energy offering a varied choice of elegant fine dining, cocktails and weekend clubbing. “For us, The Villa is a destination within a destination… What’s unique about the venue is that it encapsulates a sprawling outdoor space on the water’s edge,” Marriott Malta general manager Alex Incorvaja said. For those seeking a new spot for entertainment, the team has introduced Villa Fridays, where sassy DJ Mar Escalada promises to kick off your weekend with after-work lounge beats as you sip a cocktail at Nori’s terrace from 5 pm onwards. Villa Sundays are also back with live entertainment every Sunday from 7pm onwards with some of the coolest acts in town performing. The place not only offers panoramic views of Balluta Bay but also two distinct restaurant concepts: Taro at The Villa, which provides a culinary journey of blended Mediterranean flavours in a discreet setting, and Nori at The Villa, which features delicious Asian street-food to share on its outdoor terrace, along with an eclectic selection of cocktails to indulge in. Not only that, but Nori is now open for lunch, and will be serving a brand new beverage concept called Pét-Nat short for pétillant naturel. This is a style of sparkling wine that is unpretentious, delicious, and outdates its more popular cousin, Champagne. This old way of making bubbly — Méthode Ancestrale used by monks in the early 16th century — is experiencing a resurgence. Unlike traditional method sparkling wines, with Pét-Nat the wine is bottled prior to fully completing its first fermentation,

allowing carbon dioxide to be produced by the natural sugars found in the grapes. The bar team at Nori have whipped up sparkling wine cocktails that are delicious, low in alcohol, and bottled by Nori’s behind-the-bar experts. Thanks to its spacious indoor and outdoor spaces, The Villa is one of Malta’s premier event venues, with the versatility to host a multitude of private events, corporate functions and Christmas staff parties. The award winning team also operates a successful outside catering operation, which is in full swing throughout the renovation

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Founded in 1605. Giuseppe Giusti is the oldest producer in the world. 17 generations of expert balsamic vinegar producers have brought Giusti to be recognised as a point of reference for enthusiasts of Balsamic Vinegar of Modena.

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Tread gingerly Celebrity chef Sean Gravina shares a rice salad dish of his with pickled ginger dressing sure to please our readersâ&#x20AC;&#x2122; taste buds.

Veronica Stivala

Riso Scotti Arborio Rice Salad with Smoked Salmon YOU NEED 460gm sushi rice, rinsed 50 ml rice vinegar 1 tsp caster sugar 500 gm white cabbage 3 spring onions, thinly sliced 200 gm smoked trout, coarsely flaked Roasted sesame seeds 100 ml grapeseed or rice bran oil 60 gm pickled ginger 40 gm golden shallots 2 tsp tamari 2 tbsp rice vinegar, or to taste

METHOD Combine rice, 600ml cold water and a pinch of salt in a saucepan, bring to the boil over high heat and cook, stirring occasionally, for 2 minutes. Cover with a lid, reduce heat to low and cook without uncovering for 8 minutes. Remove from heat. Combine vinegar and sugar in a bowl, then drizzle over rice, cover and set aside for 5 minutes. Tip rice onto a tray and spread out to cool briefly.

For pickled ginger dressing, blend oil, ginger and shallots in a small food processor, add tamari and rice vinegar and stir to combine. Divide rice among bowls. Toss cabbage and spring onions in a bowl with pickled ginger dressing to taste, divide among bowls, top with smoked salmon, scatter with extra sesame seeds and serve with remaining pickled ginger dressing.

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Let the evening beGin Signature gin cocktails meet Badass vegan and vegetarian dishes for sumptuous pairings designed to excite. Let’s face it. The vegan diet is a growing field in our culinary future, with more conscious gastronomes joining the green side every day. PHOTOGRAPHY BY CHRIS SANT FOURNIER AT Badass we believe that constraint is the breeding ground for creativity. So, we’ve conjured some naughty vegan and veggie bites bursting with flavour as a teaser of our upcoming menu. From smoky to sweet, baked to chilled, all delicious, and nothing was killed. Coupled with some well-balanced gin cocktails, you’re in for an evening of amazing grazing by the sea.

Aubergine fries with chickpea and tanini mayo accompanied by

An Appealing Figure Monkey 47 Sloe gin Lemon juice

Simple syrup Eggwhite Fig marmalade

Cucumber rolls with vegan cream cheese, garlic, dill and lemon, supporting a

Hendrix Fever Hendricks gin Fiorente Elderflower liqueur Rose water Prosecco

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Silken tofu chocolate pudding with Badass Granola and orange zest on a date with

Fierce Foreplay Bombay Sapphire Mokey 47 Sloe gin

Aperol Lemon juice Prosecco

Vegetarian pizza with Badass Pesto Genovese, Mozzarelline, Fried Marrows, Peppers and Tomatoes, enjoying a little bit of

Pink G&T Ampersand Strawberry gin Berry tonic Dried blueberry garnish

The Galantino olive mill has been producing high quality Extra Virgin Olive Oil since 1926. The olives are handpicked at the best stage of ripeness, carefully selected, washed and then cold-pressed using the traditional stone grinders. The groves of the Galantino

estate, with over 15,000 olive trees, are located near Trinitapoli, a little town nestling in the Margherita nature reserve, looking out onto the Adriatic Sea. Itâ&#x20AC;&#x2122;s on this land, with its favorable climate, that Gianvito produces oils on the cutting edge of quality.

VEGAN

Are you being surfed? Salads are the perfect lunchtime meal; they are filling without being heavy, suiting our outdoor, summery lifestyle. These days, even cooler weather doesn’t dent the demand for salad days when most of us are becoming health and weight conscious. Rachelle Muschamp from The Grassy Hopper shares two salads with nutritious ingredients you can sink your fork into!

Quinoa Pear Salad with Feta YOU NEED 2 cups quinoa (uncooked) 2 ripe pears, cubed 1 cup walnuts, toasted and roughly chopped or use 1/2 cup pine nuts instead if you want 1/2 cup feta, crumbled 4 medium-sized beets Few handfuls of fresh mint 1-2 handfuls sunflower sprouts Small drizzle of oil Hemp seed dressing 3/4 cup hemp seeds soaked overnight 1 cup water 3 dates 3 garlic cloves 1 tbsp ACV Juice of 1 lemon 2 tsp dried mixed herbs Handful fresh mint Salt and pepper to taste

METHOD If roasting beetroot, preheat oven to 180 degrees C. Drizzle with a little oil, salt and pepper, wrap in foil and roast for 40mins to 1 hour. Once they are fork tender, set aside to cool then run under cold water and peel skin. (This can be prepped a day in advance to be ready for following day). Then chop into 1/2 inch cubes. If using raw beets just peel skin and grate. Cook the quinoa till al dente. Strain and rinse. In a bowl, toss the quinoa with the chopped mint, salt and pepper, some hemp dressing and grated beetroot. If using roasted beets, just add them when assembling salad. Assemble the salad on a plate. Make the salad in a linear style way by placing the quinoa mixture in a line in the center of the plate or even off to the side. Then delicately placing some pear, roasted beets (if using), toasted walnuts/pine nuts, crumbled feta and a few sunflower sprouts and whole mint leaves to garnish. Then finish off with a drizzle of hemp dressing or “dotting” some dressing in and around the salad and on the plate.

VEGAN

Surfer salad YOU NEED Lettuce hand, spinach hand, and rucola sprinkle 1/2 tsp Sweet potato 1/2 Beetroot grated 100g lentils 1 tbsp roasted walnuts 1 tsp sunflower seeds

Dressing Drizzle 80 ml cold pressed, extra virgin olive oil 60 ml apple cider vinegar 1 tbsp agave 1 tbsp strong mustard 1 tsp ground cumin 1/2 tsp turmeric 1/2 tsp ground coriander 1/2 tsp ground cardamom 1/4 tsp cayenne pepper 1/4 tsp ground cloves 1/4 tsp freshly grated nutmeg Salt & pepper to taste

METHOD

Soak the lentils before, this will make it easier on the body to digest them, and they will cook faster. Start with mixing all the items for the Dressing, ensuring a great flavour. Use raw beetroots, grate them, set aside. Cut sweet potato in cubes, mix with salt & pepper, roast in Oven 190 degrees Celsius till brown. Roast walnuts in the oven, be careful as they burn quickly. Rins the lentils well, and cook them around 15 minutes. In a bowl mix salad, beetroot, sweet potato and the lentils with a drizzle of the dressing, plate it nicely and scatter with walnuts, and sunflower seeds. Add some extra beetroot for colour and drizzle the dressing across the plate.

Every day a dreamy espresso

It only takes an Pellini espresso to turn every coffee break into a unique and distinctive moment. What makes Pellini special? Authenticity and passion: this is how all the Pellini blends are created, an entire selection dedicated to the professional barista and now also available for domestic consumption. Make the experience of a daily ritual unique and distinctive.

PHOTOGRAPHY

You Eat What You Fish In our latest project, Foodist photographer Ivan Ebejer and Chef Dario have created some shocking images to raise awareness about plastic pollution and the environmental crises engulfing our planet.

PHOTOGRAPHY BY IVAN EBEJER

ivanebejerphotography.com | @ivanebejer

FOOD AND STYLING BY CHEF DARIO

fb.com/maltamobilechef

PHOTOGRAPHY

In January 2016, the World Economic Forum and the Ellen MacArthur Foundation, with analytical support from McKinsey & Company, launched the report The New Plastics Economy â&#x20AC;&#x201C; Rethinking the future of plastics at the World Economic Forum in Davos. Alarming findings of this report included: 95% of plastic packaging with an annual value of around $80â&#x20AC;&#x201C;120 billion is lost to the economy after its first use. 14% of plastic packaging is collected for recycling but only 5% of packaging is retained for subsequent use. 8.8 million tons of plastics leaks into the ocean every year: the equivalent of dumping one garbage truck into the ocean every minute. This figure is expected to increase to two trucks per minute by 2030, and four trucks per minute by 2050. The oceans currently hold over 150 million tons of plastic waste.

If this scenario continues, the oceans will contain one ton of plastic for every three tons of fish by 2025, and more plastic than fish by 2050. Source: www.ellenmacarthurfoundation.org

Kiwi Loves You

A single kiwi contains 100% of the bodyâ&#x20AC;&#x2122;s daily vitamin C requirements. Jingold is rich not only in vitamins, but also in fibre and mineral salts, making it a delicious way to fill up on nutrients which, when combined with a correct lifestyle, help guarantee the bodyâ&#x20AC;&#x2122;s general wellbeing.

Jingold, the kiwifruit specialist.

SCAN FOR MORE RECIPES

ENVIRONMENT

Tips to going zero waste Our households are mean waste-generating machines, and to many of us environmentally-conscious foodies, it poses a great problem. Fortunately, there are many ways in which we can reduce waste, and especially plastics. Chef Dario shares some tips with Foodist to go zero waste.

IT all starts from our eating habits: the products we buy, how we prepare them and how we eat. Now, there’s even more alarming news – you don’t need to be an eco-friendly person to feel bothered about plastic or other waste. We’re polluting our oceans at an impressive rate and it’s finding its way back into our plates. Science has shown us, time and time again that man-made products take years to disintegrate, especially plastic. When you think that a plastic bottle can take up to half a millennium to decompose is mind boggling and deeply disturbing. So here are some steps you might want to consider taking on to combat the destruction of the environment and the deterioration of our food chain. 1

Refrain from buying food in plastic and/or take your own containers when shopping.

When cooking, separate waste and recycle.

Buy glass bottles of water, then use them to refill.

Take different plastic bags to separate your waste on picnics or boat trips.

At picnics or boat trips, take re-usable cups and cutlery.

Next edition, we’ll be exploring the many ways in which toxic waste is getting into our plates.

PROMO

An appetite for success Chef Dario has recently exploded in popularity. His latest culinary project is helping him achieve great experiences on the road (literally) to success, as he takes his cooking to the streets of Malta. Foodist explores what drove him to do so.

Chef Dario

THE Malta Mobile Chef™ is surely making a name for himself and he is quick to point out his passion: “One of the best things about being a mobile chef is that I get to cook in different locations and I get to interact with my clients.” Having worked in the restaurant industry for over a decade, Chef Dario has become accustomed to taking the heat in the kitchen. His passion for food and an appetite to learn new skills is what kept him going in a tough and sometimes unforgiving industry where long hours and hot kitchens come with the job. “I had been working in countless establishments and I was looking at so many ideas – I knew I wanted to do something of my own, but didn’t know what, until it struck me!”

Dario set up a Mobile Pasta Concept which led to the creation of The Malta Mobile Chef™ featuring Italian pasta sauces cooked in a 24-month aged giant cheese wheel showcasing fresh pasta skills hand-crafted

on site. The Malta Mobile Chef™ entices customers to cook his food… right at their doorstep. “Really and truly, it’s the concept of an open kitchen that keeps me going. This is the best way for me to interact with my customers and get a feel for what they enjoy – instead of just handing them a menu and imposing on their choice. Dario says: “I am a people person and an entertainer at heart. I love to create concepts that are tailor-made for clients. Corporate events are another big request for Chef Dario and The Malta Mobile Chef™ concept, “Office Meals™” is a challenging brand I am developing to reach out to corporate professionals during their lunch time or staff meals because there’s less time made available for me to cook. “Something I really cherish is the connection food creates between people. I use it to fulfil my life and add value to my business activity. Sharing my knowledge is an attitude and not a money earning opportunity,” he says.

Every month, he teams up with Mattheus Grasso of A New Better Life and gives a demonstration to participants in a weightloss programme. People have taken a special liking to his Parmigiano-based pasta concoction. Taking a simple Mediterranean (and quite singularly Italo-Maltese) dish, Chef Dario has generated an attested meal and transformed it into a contemporary popular feast, by taking a giant Parmigiano cheese wheel and slowly cooking the pasta in it. Again, he can cook this in your home or event, giving an extra edge to your occasion. Meanwhile, you can taste his delicious pasta cooked in a giant cheese wheel at designated businesses in the coming weeks after the inception of the concept at Caffeteria Milano in Paceville last July. For more info visit Chef Dario’s Facebook page and for on-site cooking call 7766 7787.

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CULTURE

Putting feelings into words She is vivacious, witty, and warmhearted and is one of those people who make you feel instantly at ease and her poetry is no different. Having taken up writing at a young age as an outlet for her fears and frustrations, she is now a renowned poet who has not only been published in several international publications but who has also published a beautiful book of her own entitled ‘Pomegranate Heart’. Anna Marie Galea speaks to Miriam Calleja about the trials and tribulations of wearing your heart on your sleeve and where she plans to go from here.

SO why did you start writing? “I remember that as a teenager I felt confused, frustrated, and scared about a number of things - as most teenagers are - and I felt that I needed an outlet. My very first poem remains very vivid in my mind, as are the feelings connected to it; I must have been around 14 years old. The words kept circling in my mind and when I finally put them down I felt a kind of rush or relief. I felt better, and even though the poem didn’t solve anything, my confusion around that particular problem on that

day subsided too. At Sacred Heart, my love for writing and literature was nurtured by my teacher, Mrs Farrugia Sacco. Sadly, she passed away and I never got to tell her what a great influence she was. At home, my parents always encouraged reading and storytelling. I used to go to the library with my mother almost every week.” It was this early encouragement from her parents which led her to seek out new authors and styles of writing every day and in her twenties she met the two

authors who she considers to have had the greatest impact on her. She says: “I don’t have just one favourite author. I’d say it’s a battle between Milan Kundera and Anais Nin (now that I’d like to see!). Even though I started reading their books and journals in my twenties, and I’ve obviously read tonnes of great books since, they remain my go-to authors. It’s not necessarily the narrative that strikes me, but something about the way they write. They both have a manner of distilling the

CULTURE

truth through their words. They get right to that place where you look up from the page and take a moment. Basically, they’ve written in ways I’d want to write. Simple, timeless, universal.” Of course, Miriam doesn’t only find inspiration in these authors but she states that she is on a constant hunt for it: “I find inspiration everywhere: in other people’s art, in nature, in contemplation, in a change of scenery. I don’t wait for it, I seek it. When it comes to my work, I often mix fact with fiction. For example, I might take a memory from the past, mix it in with a glimpse of the present, and throw that into a fictional situation. I might take a particular mannerism from one person I know and give it to a fictional character in a short story. I guess most of what I write is based on my reality in some way, as is the case for most writers I think.” Like many writers and poets, Miriam’s need to express her feelings through her writing remains unchanged: “Some of my work brings me immediate satisfaction. The euphoric feeling can be felt during the actual writing too; other writings will help me make sense of a feeling. But other pieces will need a lot more work and re-visiting. I’ve put pieces away for years sometimes; often they will have a ‘right time’ when I can understand what I’m trying to say…or what the piece itself is trying to say better. At times they will feel strange to me, even though I’ve just written them; they feel ‘foreign’. It also helps to have people who know my writing and who can take a look at my work and suggest edits. There have been occasions when a word or a line didn’t quite fit - and the piece would require some small change before the magic can happen.”

The magic did indeed happen when Miriam finally sent ‘Pomegranate Heart’ to be published: “I would say that the best thing about publishing ‘Pomegranate Heart’ was the confidence boost. It taught me that my dreams are possible (I’ve even had a symbol of it tattooed onto me recently). Seeing people being moved by my words, telling me about their favourite, or how

Pomegranate Heart Poetry by Miriam Calleja

a particular poem made them feel. How they feel understood! It was as if my whole life changed after being published, but of course, nothing changed. I was validated. At the same time, I knew that there was nothing special about me; I had to stay close to the ground. Anyone can get published nowadays, but it’s a gamble. I kept and keep working hard on my skills and my repertoire. ‘Pomegranate Heart’ will always be my special first big step of (hopefully) many, and I’m so grateful to everyone who supported me.’ Apart from poetry, Miriam has been dabbling heavily in performance art as she feels that it adds an extra dimension to her creative works, as well as to herself: “Collaboration has the potential to elevate your work into

I’ve put pieces away for years sometimes; often they will have a ‘right time’ when I can understand what I’m trying to say…or what the piece itself is trying to say better

something unimaginable. I’ve worked with many talented people and have been in awe of the result. Lately, I’ve also performed other people’s work - something I hadn’t done in some years. I have no formal training in theatre, other than that received by good directors, but my presence has gained a lot from unintentional practice. Entering a performance role again after the last few years of organising literary events, giving writing workshops, and attending as many open mics as I can locally and abroad, I notice a very different me. All of those things were scary, but I’m glad that I keep pushing myself beyond what feels comfortable.” Never one to shy away from new opportunities, Miriam has a packed schedule ahead of her this year: “This year I’ve been facilitating approximately one creative writing workshop per month. I have a regular following with frequent new faces, so I’m hoping to plan more sessions following a short break in August. I’m working on a collection of poetry to be published as a chapbook on the theme of island life, and the sea, but that still needs a lot of love (and work, and perhaps a holiday). I’ve also been writing one short story / flash fiction piece every month with no specific scope other than to challenge myself. I’m working with two communities of elderly persons for the Valletta 2018 project ‘Orpheo and Majnun’, which will result in an art installation and a performance. If I manage to squeeze it in, I’d like to revisit the first draft of a novella that I wrote for NanoWrimo some years ago. For the first five months of this year, most of the projects I’d planned to work on had to be postponed because even better things came along, so I’m always ready to flexible if need be.” Always the motivator, Miriam has some wonderful advice for aspiring writers: “Read widely and well. Read things you wouldn’t normally read. Expand your view of art. Observe. Take yourself out on ‘art dates’ - visit exhibitions, watch performances, listen to live music. Attend workshops. Get out of your own way. And finally, write. Write. Write.”

GADGETS

Kitchen confidential These gadgets will give you a helping hand.

HEATWORKS TETRA COUNTERTOP DISHWASHER Designed to hold two full place settings, which means two sets of plates, bowls, cups, and flatware. Its small load means you won’t be wasting water washing a small batch of dishes, so you can clean the dishes after every meal.

SUVIE A “kitchen robot” countertop appliance that allows you to prepare complex-looking homecooked meals using four separate cooking zones and a smart algorithm.

HOPII BRINGS EXTREME SIMPLICITY TO COUNTERTOP BEER BREWING The device removes the multi-step processes. Instead, you simply need to put all your ingredients in the chamber (ready beer kits), choose the recipe youâ&#x20AC;&#x2122;re brewing, and thanks to itâ&#x20AC;&#x2122;s smart sensor and built-in algorithms, let the darn thing rip.

AUTOMATIC MINI DONUT FACTORY

GRILLA A barbecue smoker, this grill uses wood pellets to infuse your food with that smoky flavour, along with a convection system to ensure it produces consistent heat and smoke levels.

Made by Nostalgia Electrics, this kitchen appliance steps up the production, pumping out up to 30 donuts every 90 seconds. You just dump the batter and let the machine do all the work. The donuts are mixed, shaped and fried to perfection.

THE DEFINITIVE BOATS AND YACHTING MAGAZINE.

Photo by Rolex/Kurt Arrigo

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OUTLETS

outlets

Available from all Park Towers Supermarkets check-out points.

Eat, drink and pick up a free copy of Foodist magazine from these outlets. ...............................................

...............................................

67 Kapitali ...............................................

Emma’s Kitchen ...............................................

Anshel Bar ...............................................

Fat Louie’s Flock Lounge Fontanella Tea Garden Form ...............................................

Badass Balluta Badass Burgers Spinola Bahia Restaurant Bean & Loaf Beer Kitchen Blackbull Bus Stop Lounge ............................................... Cafe Society Camarata Wine and Craft Beer Bar Camilleri Paris Mode Carmen’s Bar Casino Maltese Caviar & Bull Chalk Café Charles Grech outlets City Lounge City Crown Cleland & Souchet, MIA Cleland & Souchet, Portomaso Cleland & Souchet, Vivaldi Coral Café Cork’s Irish Bar and Bottle Shop Costa Café Cru Wine Bar ............................................... D’Office Deli’s Don Berto Dr. Juice Gzira ...............................................

Gugar Hangout & Bar ............................................... Hammet’s Gastro Bar Happy Dayz Bar Hole in the Wall Pub ............................................... Il-Barri Restaurant Il-Hnejja Il-Pup ............................................... Jubilee Gzira ............................................... Kefa Kafe Kennedy Bar & Bistro Kuya Asian Pub Kuya Beach (summer only) ............................................... L-Arlogg L’Artiglio Restaurant La Bottega La Giarra Leglegin Longhall ............................................... Maori Bar Master Cellars Mint ............................................... New York Best Junior College

New York Best Paceville New York Best Sliema New York Best University ............................................... Phillipe Martinet Fine Wines Pure - Juice & Health Bar Pure - Living ............................................... Rampila Rocksalt Rusty Knot ............................................... Sailor’s Arms Salumeria / Malta Warehouse San Paolo Naufrago Sapori Café Shoreditch Sistina Stanjata Streat Whiskey & Bistro Summer Nights Pub and Grill ............................................... Talbot & Bons The Beer Cave The Grassy Hopper Gzira The Grotto Tavern Restaurant The Master Cellar The Ordnance Pub The Pastry Park The Pulled Meat Company Gzira The Pulled Meat Company Valletta The Team Bar ............................................... Vino’s Cafe & Bar ............................................... Wild Honey Walk to Wok

HOTELS Corinthia Palace Hotel Corinthia San Gorg Excelsior Hotel Hilton Hotel Intercontinental Hotel

Le Meridien Hotel Phoenicia Hotel Radisson Blu Resort Radisson Golden Sands The George Hotel

The Palace Hotel Westin Hotel Xara Palace Hotel

AWARDS

Foodist Chef’s Table This year’s top 3 restaurants by The World’s 50 Best Restaurants Awards, which took place in Bilbao, Spain.

1. Osteria Francescana MODENA, ITALY – On the menu: Bottura weaves a range of narratives through his dishes, playing with ingredients from the surrounding Emilia-Romagna region. Courses include the nowfamous (and equally delicious) Five Ages of Parmigiano Reggiano, which takes the diner through the region’s esteemed cheese in different temperatures, textures and tastes, as well as Adriatic Chowder. The latter takes the form of pie crust ‘pirate ship’ filled with sea snails, razor clams, blue lobster and truffle clam chowder as a representation of travel, seasonality and the local coastline. ON THE PASS: Massimo Bottura

Contemporary Italian Mediterranean Sole CONTACT: Via Stella 22, 41121 Modena, +39 059 223912, STYLE OF FOOD:

STANDOUT DISH:

www.osteriafrancescana.it

2. El Celler de Can Roca

3. Mirazur

GIRONA, SPAIN – What to expect from the menu: Complex creations inspired by the Rocas’ childhood memories (their parents owned a restaurant in Girona and still cook for the staff every day), the local ingredients or their sheer creative force. A sense of playfulness is instilled in the dishes, with innovative cooking techniques and unique presentations that stimulate the mind as much as the senses. The wine pairing, which enhances and complements the flavours, could be a reason to visit on its own.

MENTON, FRANCE – What’s on the menu: Colagreco grows much of Mirazur’s produce on his own backyard farm, while sourcing additional products from the nearby Ventimiglia market. Seasonality guides his menus, which are rich in both vegetables and sterling seafood from the surrounding ocean. Think anchovy fillets on fried anchovy skeletons brightened with juice from Menton’s famous lemons, or Colagreco’s signature: oyster with tapioca, shallot cream, and pear.

ON THE PASS: Joan Roca

ON THE PASS: Chef patron Mauro Colagreco

STYLE OF FOOD:

Contemporary Catalan with global highlights STANDOUT DISH: Freeze-dried oyster shell with oyster tartar CONTACT: Calle Can Sunyer 48, 17007 Girona, +34 972 222 157 www.cellercanroca.com

Mediterranean Salt-crusted red beetroot from the garden with caviar cream CONTACT: 30, Avenue Aristide Briand, 06500 Menton, +33 4 92 41 86 86 STANDOUT DISH:

www.mirazur.fr

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Like our vegetables need time, sun, water and great care to grow and to come to the right grade of maturation, in the same way our farm has budded and flourished year after year in the last 30 years. Our grandfathers, our fathers, the women of our family have given body and soul to the care of our land and its fruits. Their hard-working hands and their devotion have permitted us to grow up loving our sun and our red land, learning that is important to improve ourselves and the surrounding landscape. To produce as we do, let us say it, it is necessary to be a little bit agriculturist, a

little bit artisan and a little bit artist. Every time we create a new product, we stop to imagine which sensation we want to offer to our clients, which surprise we want to give them and, which is the best taste to use in order to leave a long memory of our wonderful place. Our farm is always opened to the public. With us people can discover and learn the art of cultivation, of the picking and the conservation of the vegetables. Touristic destination and meeting-place, â&#x20AC;&#x153;iContadiniâ&#x20AC;? is not only a brand but a way to choose a daily quality.

Individually handcrafted tableware

Striking terrace views of Balluta Bay

A selection of dry-aged meats & fresh fish

Delicious Asian street-food to share

A culinary journey of blended flavours

An unparalleled selection of cocktails

Which side are you on?

www.thevilla.com.mt

+356 2311 2273

info@thevilla.com.mt