FOODIST MAY 2019 ISSUE 9

May 2019 / Issue 09

/Back to the roots Duncan Barry / p.10// Gozo celebratory pies Victor Borg / p.16// //Clutching at strawberries Rachel Zammit Cutajar / p.22// Where there’s smoke, there’s fire Anna Marie Galea / p.32//

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welcome

New wine in old bottles We had heard through the grapevine that a Lebanese wine-maker and importer was on a short visit to Malta to promote his wine selection of Domaine des Tourelles, one of which made it to the list of ‘101 Wines to Try before You Die’. We met Faouzi Issa for a face-to-face interview at P. Cutajar’s ‘The Store’ whose wine story kept us glued to the end.

We also feature an interview with the man behind the Six Pack Revolution which has taken Malta by storm, Scott Harrison, who is determined to keep you on track to help you sculpt those abs of yours.

Contents

10 Back to the roots

16 Egg-ceptional

22 Clutching at strawberries

28 A fishy affair

32 Where there’s smoke...

38 The Six Pack Revolution

42 Make way for the King

46 Made by craftsmen

48 The great outdoors

50 Outlets

Foodist has also compiled some delicious recipes that are sure to keep you busy this month and some outdoor gadgets you’d love to lay your hands on.

Since the weather seems to have started to settle, and the days are becoming warmer following the storms that hit the islands like never before, we have more reason to spend most of our time outdoors. Therefore, some of the recipes we have featured do cater for the outdoors too.

And now that Easter is over, we can indulge in some Easter pies since they have a long shelf-life and are known to be eaten after Easter as well. So we’ve ‘cooked’ up an Easter pie recipe too.

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Wine

Back to the roots

Duncan Barry interviews Lebanese-born wine-maker and co-owner Faouzi Issa of Domaine des Tourelles wines – a 150-year-old winery in the Bekaa Valley that is cornering the foreign wine market over and above Lebanon’s with its selection – a variety that is bound to make it to your list of wine favourites, same as it did in the 101 wines to try before you die.

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Standing proud behind his fine selection of Domaine des Tourelles wines at leading wine importer and distributor P. Cutajar’s ‘The Store’, Faouzi, who was on a visit to Malta after a short stop in Germany, starts off by highlighting that one of his wines – Cinsault – has made it to the list of ‘101 Wines to Try Before You Die’.

Duncan Barry

The guide by award-winning author Margaret Rand selects wines to taste in a lifetime and includes prestigious wines of French and Californian wine-makers to lesser-known ones. The book features wines as costly as US$1,000 (€890) a bottle but the good thing is that Faouzi’s range is affordable to say the least.

To add to the praise the winery he co-owns received over the years, wine critic Victoria Moore – a regular contributor to some leading US and British newspapers and magazines, including the Telegraph and Daily Mail - listed his brand in her wine of the week column.

Jancis Robinson – another popular wine critic also had words of praise for the much-embraced Cinsault.

some stiff competition out there,” he continues. Amid some travel advisories by some countries for its citizens not to visit due to pressing issues, he states that Lebanon’s capital is cosmopolitan and being in Beirut these days is like being anywhere else. “Locals are very friendly too.”

“If Robinson says your wine is not to be considered, then you should pack up, but if she lauds your wines, you’re sure to have a record year!” Faouzi says, sporting a smile while flipping through some pictures and guiding me through a journey of his picturesque winery located in the 1,000-metre elevated Valee de la Bekaa in Lebanon, which even features very old still images of past generations.

So how did Faouzi and his family take the helm of this old winery?

He recalls: “When my sisters and I were kids, we knew the family and owner François-Eugène Brun who ran the winery very well.

In 1998, his family wanted to sell out but wouldn’t just sell it to anyone who came along. But since they knew our family had a great passion for the old vines, they sold it to us, but more than sold it, they entrusted it. We instilled peace of mind that the winery will be in very good hands.

“It’s just like out of a movie… the family that owned the winery before us had no off-spring and nobody could take over and keep up the family tradition until we stepped in,” Faouzi says. “We were like family to them,” he adds. Initially, it was Faouzi’s father who made the wines while Faouzi was graduating and about to get a job overseas. “But I was quickly called to return to the vineyard by my father,” he says.

Faouzi - the 6th generation co-owner - considers himself a winemaker and businessman and doesn’t mind getting his hands dirty.

“Six months of the year, I am making wine, the rest I’m giving wine importers a taste of my wines and Lebanon’s culture.”

When asked what the main challenge wine-makers like him face these days, he says: “If you’re speaking about Lebanon, it’s the political challenges, although things have improved drastically over the years. Lebanon is not marketed enough among tourists. Despite this, we do receive millions of visitors each year.”

As for competition, overseas, he says that not many attribute Lebanon to wines or even know where Lebanon is. But once people have discovered Lebanon or our wines, then all is good. There’s

Faouzi Issa

Businessmen like Faouzi pin the blame on foreign propaganda and a lack of good marketing for the repute that stuck to it, and the terrorist group-related attributes like Hezbollah. But back to the winery which was also dubbed the most seductive winery in the Middle East by the Financial Times, Mr Faouzi says that his winery is the first to have opened as a commercial winery in Lebanon, and bottles wines using 70-year-old vines. It was also the first to make a rosé in Lebanon. The winery also uses indigenous yeast “and we are very lucky to have old vines and our own yeast as it makes our wines the more prestigious, besides being of high quality”.

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Wine

“…the winery was dubbed the most seductive and atmospheric winery in the Middle East by The Financial Times and made it to the list of 101 wines to try before you die”

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And that’s not all. Filtration of wines is done using Sisal strands – dried thistles which yield a stiff fibre used in making various products and the wine-maker boasts of another sister local product of theirs called Aruk Brun – a sub-category of the broader liqueur family produced from the alcohol of grapes and blended with fresh aniseed. The Issa family also own a shop in Beirut which sells wines.

So, what enhanced Faouzi’s love for wine-making – who underwent training in this field at Rene Rostaing and in France’s Château Margaux, a wine estate of Bordeaux wine - to continue this path?

“The most valuable thing,” he recalls, “is that when I knocked on the door of vigneron Rene Rostaing, this man opened and I asked to speak to the owner of the vineyard. This man’s hands were dirty

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and he wasn’t wearing any shoes. He asked me to take a seat and wait while he went about his duties.

“To my surprise, he came back and sat near me and told me that he was the owner. I was expecting the owner to be well-dressed as he’s a very wealthy man. This helped teach me that I needed to get my hands dirty from then on to be successful and this is what drove me to be so hands-on.”

Faouzi explains that although the winery has gone back to its roots, it took a while till he started experimenting with wine production and was extremely hesitant at first not to go by the book. Last year, the winery celebrated 150 years since its making during a prestigious event in London where the 11 Tourelles wines were showcased.

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Concluding, Mr Faouzi said that wines are not like brands such as Bosch or BMW. At times people need to be reminded that there are some good wines out there away from the varieties we always tend to hear about and Tourelles’ wines are a great example. “Weather conditions are good and appropriate at

the vineyard throughout the year. We have equipment for distillation purposes made from copper steel dating back to the 19th century and our grapes are grown organically and hand-picked. What better quality wine can you get more when coupled with our 150-year-old vines?”

P. Cutajar Co. Ltd is the sole importer and distributor of the Domaine des Tourelles range.

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recipe

Egg-ceptional: Gozo’s celebratory pies Many attribute Easter to sweets and not cheese. Victor Paul Borg and Frances Busuttil write about Gozo’s Easter pies - a combination of sheep’s cheese and eggs - two ingredients that people traditionally refrained from eating during Lent. But sweet-tooth enthusiasts still needn’t worry, there’s sultanas to add a gentle touch of sweetness.

All ingredients available from Park Towers Supermarkets.

Victor Paul Borg

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recipe

Households in Gozo still celebrate Easter and doubly indulge at the end of the Lent fast with pies of sheep’s cheese. A scattering of sultanas in the filling infuses the pies with the savourysweet taste. When the pies are baking, the aroma is faintly reminiscent of cinnamon.

Hearty in consistency, the filling consists of sheep’s cheese and eggs and sultanas, three ingredients that people traditionally refrained from consuming in the Lent fast. Sheep’s cheese used to be dried for long-shelf life – the bulk of the filling is made of dried, grated, and plain sheep’s cheese.

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In the past, households used to do the preparation for the pies on Maundy Thursday when semolina would be gotten from the wood-fired neighbourhood oven. The pies then used to be made on the Saturday after Good Friday, and baked in the neighbourhood oven in time for Easter. It is said that village

ovens used to be so busy that they used to open and bake throughout the night.

Households used to make the pies in large quantities, using up a build-up of dried cheese and eggs over Lent, to enjoy them after Easter as the pies have a long shelf-life. They used to store them by wrapping them in tea towels and placing them in cane baskets in a dry, dark place in the kitchen.

Pies would be eaten as a snack or a meal of their own. The semisweet taste makes the pies particularly versatile – a breakfast or a snack, a dinner or a picnic.

Nowadays, the pies remain particularly popular in households in the village of Xaghra and Zebbug. In the town of Xaghra, where the tradition for Easter pies runs strongest, a group of parish volunteers make the pies and sell them to raise funds for the church.

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recipe

For the glaze

Here’s how to make the 24 large pies For the dough

You need 1kg flour 125 grams margarine 1 packet yeast Warm water 2 eggs

For the filling

For the glazing

12 dried sheep’s cheese, grated

Beat an egg in a bowl

4 fresh sheep’s cheese, mushed 200-300 grams sultanas, to taste

method Knead the dough, cover it with a tea towel (a damp tea towel might be better), and let it settle and rise for a couple of hours.

A sprinkling of pepper 8 eggs Mix all the ingredients thoroughly in a bowl.

method

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To prepare the pies, cut handful-sized pieces of dough and roll them out with a rolling pin until round and large as a side plate. Spoon a heaped tablespoon of the filling in the centre, then fashion the pies by folding up and over each other the ends of the dough, closing the pie and shaping the top into a round bottle-like opening. It’s essential to create the opening on top as it would allow the filling to expand over the opening – without the opening, the filling would burst through the

sides of the pie. Place the pies on oven paper sprinkled with semolina, and use a kitchen brush to cover the top part of the exterior of the pie with a beaten egg as this creates a brownish, baked glaze when the dough is being baked.

Bake the pies in an oven heated at 180 degrees (gas mark 5) for about 35 minutes. The pies can be served warm or cold..

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recipe

Clutching at strawberries Strawberry season is well and truly here. While we generally reserve these succulent berries for dessert, they work perfectly well in savoury dishes. They are a perfect match with cheese and also go quite well with fish and white meats. From toasties to salads and warm dishes, a touch of strawberry will give your dish that little extra pazzaz. Rachel Zammit Cutajar shares some.

All ingredients available from Park Towers Supermarkets.

Oven-roasted strawberry and brie toastie Recipe on page 26

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Rachel Zammit Cutajar

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recipe

Goat cheese, strawberry and bean salad, with crushed hazelnuts and borage Recipe on page 26

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recipe

Oven-roasted strawberry and brie toastie

Serves 2

You need

method

8 large strawberries 1 tbsp olive oil 1 tbsp balsamic vinegar Salt and pepper 4 slices Maltese bread 150g brie 25g butter A few fresh basil leaves

Pre-heat the oven to 200°C. Wash and hull the strawberries and arrange on a baking sheet in one layer. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Roast in the oven for 20-25 mins until the strawberries are soft and fragrant. Lightly toast the Maltese bread and butter each slice on both sides. Cut the brie into slices and layer onto one half of each sandwich. Add the strawberries and fresh basil leaves and season with more salt and pepper.

Cover with the remaining slice of bread. In a hot griddle pan, toast the sandwiches for approx. 2 mins on each side. Slice the toasties in half and serve immediately.

Goat cheese, strawberry and bean salad, with crushed hazelnuts and borage You need 100g goat cheese Handful mixed salad leaves 100g broad beans, shelled twice

For the Salsa Verde Handful parsley Handful basil 1 clove garlic 1 tbsp capers

1 carrot

1 pickled cucumber

75g faro, cooked

1 anchovy

3 large strawberries, hulled and chopped

½ lemon, juice only

Handful hazelnuts, roasted and crushed Handful borage flowers

Olive oil Salt and pepper Water, to loosen

method 26

Start by making the salsa verde by blitzing all the ingredients together in a food processor. Add the water at the end, adding just enough to loosen the sauce. Set aside. In a large mixing bowl, toss the salad leaves and cooked faro. Using a vegetable peeler, peel

shavings of the carrot and add to the salad. Add the broad beans and the strawberries and mix well. Place the salad onto a large plate and place the cheese in the centre. Top with borage flowers and crushed hazelnuts. Serve with a side dish of salsa verde.

Sea bass, broad bean and strawberry risotto Serves 2

1 glass white wine

You need 1 wild sea bass, filleted (reserve head and bones to make a fish stock) 1.5 litres fish stock (made with leftover heads and bones) 1 lemon, zest and juice

250g arborio rice Salt and pepper

100g butter

1 onion, finely chopped

200g strawberries, hulled and chopped

2 cloves garlic, finely chopped

1 tbsp chives, finely chopped

200g broad beans, shelled

1 tbsp parsley, finely chopped

method Pre-heat the oven to 200°C. Season the skin side of the fish fillets with salt and pepper and lemon zest and set aside. Heat the fish stock in a saucepan. In a separate pan, saute the onions in a little bit of butter and some olive oil until soft and translucent. Finely chop the stalks of the parsley and add to the onion with the garlic and broad beans and season with salt and pepper.

Add the rice and fry until the rice is almost transparent. Add the glass of wine and cook, gently stirring, until the liquid has been absorbed. Add a ladleful of stock and stir until the liquid has been absorbed, repeating until the rice is cooked al dente. In

the meantime fry the fish, skin-side down in hot oil, for about a minute until crispy. Finish in the oven for 4-5 mins until the fish is cooked through.

When the rice is ready, add the strawberries, fresh, herbs, lemon zest and lemon juice and remaining butter, mix well, cover and allow to rest for a couple of mins.

Place some risotto in serving plates and top with a fillet of sea bass and sprinkle some more herbs and a slice of lemon on the top and serve immediately.

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recipe

A fishy affair Chef Callaby reels you in to some of his recipes which are sure to get you hooked.

All ingredients available from Park Towers Supermarkets.

Stuffed baked artichokes with lemon garlic aioli and salty mayo You need

method

For the artichokes

Preheat oven to 190C. Leave the artichokes sit in cold water for 30 minutes. Mix the breadcrumbs, mint, olives, capers, lemon juice, salt, pepper and garlic. Trim each leaf to take off the spine found at the top of the leaves. With your fingers open the artichoke until the core is reached. With the back of a spoon scrape out the soft thorns found at the centre of the artichoke. Once this is done stuff the artichokes with the bread stuffing, starting from the centre of the artichoke and in between as many leaves as the stuffing permits you to.

2 artichokes 100g panko bread crumbs Handful of rinsed capers 6 black olives with stone 1 lemon Salt and pepper Mint 2 cloves garlic finely chopped Bay leaves

For the lemon garlic aioli Juice of ½ lemon ½ French stick Olive oil Garlic

For the salty mayo

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2 tbsp fish sauce ½ cup mayonnaise

In a baking dish with a tightfitting lid place quarters of lemons, bay leaves and some wine at the bottom of the dish. I prefer to use a rack so that the artichokes will steam roast in the dish absorbing the aromas of the wine.

Leave to bake for 1 hour, checking afterwards and keep cooking until a knife easily passes through the centre of the artichoke heart.

Make the aioli by adding the French stick, garlic, and juice of lemon to a blender. Blend the ingredients adding oil as required.

For the salty mayo add the fish sauce to the mayonnaise.

Chef Callaby

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recipe

Banana roasted sea bass with aromatic root vegetables, caramelised fennel and celery 30

You need For the sea bass

For the Vegetables

1.2 kilos or 2 wild sea bass

2 parsnips

2 tbsp of natural honey

Banana leaves

2 carrots

1 cinnamon stick

Himalayan salt

2 stalks of celery

1 star anise

Mixed ground peppercorns

2 cloves roasted garlic

Lemon thyme

Kefir lime

1 spring onion

Garlic powder

Bay leaves

1 bulb of fennel

method Preheat oven to 180C. Gut and rinse the Sea Bass. Take the back of a teaspoon and clean the spine of the fish removing any ‘dirt’ from around the spine. To do this it is necessary to break through the lining between the stomach and the spine to reach the bone.

Slice through the skin with three incisions starting from behind the fin and all the way to the tail on each side of the fillets. Season with salt and pepper and fill the stomach area with fresh bay leaf and with fresh kefir lime. Use dry leaves if fresh are not available, but squash them slightly to allow the flavour to ooze out of the leaves. Wrap in banana skin and roast in a preheated oven for 50 minutes, checking the fish at from time to time to ensure fish does not overcook.

The fish will be ready once a knife comes out clean from between

the fillet and the skeleton. Peel the spring onions taking off the outer layer and the slimy transparent skin that lies between the outer and first layer of the spring onion.

With a peeler shave the outside of the English celery to remove the tougher bits of the stalk. Fry in hot oil the cinnamon and star anise until the aromas break through and can be smelt. Add the celery and fry until tender. Add the spring onions.

In a roasting tray add the peeled and sliced carrots and parsnips.

In a separate bowl marinate fennel bulb in honey and add to the roasting tray. Cook for 30 minutes or until tender. Add the vegetables together once cooked and warm before serving. Add the herbs and mix together.

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Foodie

Where there’s smoke, there’s fire

Anna Marie Galea

As temperatures start to soar, people are bound to spend much more time outdoors. The aroma of smoky meat and veg curling up from those fired-up grills engulfs the air. If you’re in a pickle on what to prepare for your family and friends, you can chill. Matthew Mamo and Mark Grima have shared some recipes with our own Anna Marie Galea.

All ingredients available from Park Towers Supermarkets.

Recipe on pages 36-37

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Mark Grima

Smash burger You need 500 grams ground beef Salt Pepper Vegetable oil Butter American cheese Any other condiments you like in your burger (such as lettuce, tomatoes, onions, pickles, etc.)

Soft burger buns

method Gently form the beef into spheres weighing approximately 50 grams and refrigerate until ready to use. Slice and prepare your condiments ahead of cooking the burgers.

the griddle, seasoned Matthew Mamo side down. Flatten the spheres using a large metal spatula and season the top side of your patties.

Split the buns open without cutting through the hinge. Brush lightly with butter and toast over your grill until golden brown. This should take about 1 minute. Remove from the grill and spread 1 tablespoon of your pre-prepared burger sauce on the bottom of your buns

Cook until one side is golden brown and crispy, about 2 minutes. Flip the burgers being careful not to break the crust and immediately top with a slice of cheese. Continue to cook the burgers until the cheese has melted, approximately 1 minute longer.

Using a wadded paper towel, grease a flattop griddle with a little vegetable oil and preheat it on your grill over medium high heat. Season the meat with salt and pepper before placing it onto

Place the burgers into the buns and top with your desired condiments before serving immediately.

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Styling and photography: Sofia Kuzmenko

Foodie

Burger sauce You need 115 grams mayonnaise

Âź teaspoon smoked paprika

1 tablespoon ketchup

Âź teaspoon garlic powder

1 tablespoon yellow mustard

1 pinch of cayenne pepper

4-6 pickle slices

method Combine all the ingredients in a blender, scraping the sides of the blender down with a rubber spatula if necessary. You can opt to season with salt and pepper to taste.

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Pickles You need 500 ml of water 18 grams of salt 6 pickling cucumbers (such as Kirby) 1 head of garlic 1 habanero pepper (optional) Fresh dill Bay leaves Whole cloves Mustard seeds Whole black pepper corns

method Trim the ends of the cucumbers and half them lengthwise. Crush and peel the garlic before slicing it thinly along with the Habanero pepper, if using. Prepare the brine by dissolving 18 grams of salt into 500 ml of room temperature water and set aside.

Pack the cucumbers into your pickling container and place the sliced garlic, pepper, fresh dill and bay leaves along the sides of the jar. Sprinkle whole cloves, mustard seeds and whole black peppercorns into the jar before adding the pre-prepared brine. Pour enough brine to cover the contents of the jar, making sure to leave approximately 1cm of headroom at the top.

Allow the pickles to sit in the fridge for 10 days, opening and closing the jar once a day to allow any gases to escape.

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Foodie

Boneless chicken thighs You need 8 boneless chicken thighs Fresh dill to taste 1 lemon 1 big tub of yoghurt Crushed chillies to taste Salt to taste Olive oil

Method Leave the chicken thighs to marinate in the above ingredients for 48 hours for the chicken thighs to absorb all the different flavours. Grill them on a very high heat. Serve.

Grilled vegetables You need

36

Method

Baby asparagus to taste

1 lime

Capsicums to taste

1 teaspoon of salt

Mushrooms to taste

Olive oil

Fennel to taste

Marinate the vegetables in the lime, salt and olive oil for 24 hours. Grill them on very high heat to bring out their flavours. Serve.

Chickpeas with Italian sausage You need 1 can of chickpeas Italian sausage to taste 1 tablespoon of turmeric Garlic olive oil Crushed chillies to taste Coriander (optional) Chicken stock

Method Mix the ingredients in a pot.

Simmer the chickpeas and Italian sausage (salsiccia) in chicken stock on low heat till stock evaporates.

Take the Italian sausage out of the pan and grill it separately. Place the Italian sausage back in with the chickpeas and serve.

Yoghurt dressing (to be served with chicken thighs) You need

Method

1 big tub of Greek yoghurt

Salt to taste

200 grams of fresh dill

Garlic to taste

1 lemon

Herb oil

Mix all the above ingredients together and leave them in the fridge overnight. Serve as an accompaniment to the chicken thighs.

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Health

Stay on track: The Six Pack Revolution While on a recent visit to Malta, Scott Harrison, founder of The Six Pack Revolution, met up with past and present Maltese participants and sat down with our own Duncan Barry to answer a few questions.

The Six Pack Revolution is an online exercise, nutrition and personal development programme. The 90-day programme gives a daily exercise and menu plan with simple, delicious recipes to follow alongside exciting exercise challenges. An online community of 100 participants in each Facebook group supports each other and coaches guide and motivate participants to reach the finish line and achieve their desired result.

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Malta seems to have been taken over by the Six Pack Revolution, from 1 participant in May 2018 to 130+ in January 2019 and over

68 participants in March 2019. What is the reason for this overwhelming response?

I can put this down to the same reason The Six Pack Revolution has grown all over the world which began with my very own mind-blowing transformation. This is a programme that truly works and therefore, if you stick to the plan, the results are yours. The difference with SPR to any other programmw is that we not only provide you with delicious recipes that are easy to prepare; the food is designed in a way to get you results not just physically but also mentally. The way we deliver the exciting

exercise challenges, plus Duncan Barry the consistent drip feeding of positive mentality and personal development, is life-changing in every area, not only your body and mind.

We also coach, motivate and hold your hand through the whole process, supporting you every day, every step of the way.

The May wave has just kicked off. Has the response from the Maltese been as overwhelming as that of previous waves?

Yes, it has been amazing and I’m truly

overwhelmed how Malta has taken myself, my team and The Six Pack Revolution into their hearts.

“We also coach, motivate and hold your hand through the whole process, supporting you every day, every step of the way”

Have you had the same response in other countries apart from the UK? No other single country has quite responded like Malta ….yet!

90 days seems impossible to get that ‘dream body’, would you say that it is a tough challenge to accomplish in just 90 days for these participants?

Well that is why this programme is taking over the world. I have found a way to get people the most amazing results in body and mind in a short time span. As you can see from the results of thousands of participants, it is very possible and we are achieving it.

Everyone that follows the plan to the full, from start to finish, achieves way beyond anything they could have ever thought they would when they began… everyone!

Is the major part of the plan based on healthy eating?

Yes, it is a big part of the programme. As the saying goes, ‘you are what you eat’; well never a truer word has been spoken and it is delicious!

Your plan speaks about boosting serotonin, which is a chemical that gives us that feel-good factor. Since some of us lack serotonin, is this plan also ideal for those suffering from anxiety, depression or those who just simply over-think things?

Yes 100%. The Six Pack Revolution is an all-encompassing programme to improve every area of your life and always remember your mind is an important part of your body, therefore when you fuel your body correctly with great nutrition, you also instantly nourish the mind. When your mind and body are strong, creating the perfect partnership, you soon learn to overcome the mental obstacles of life and realise everything is possible! This is why all over the world people say ‘it is so much more than a six pack’.

Scott Harrison

How’s the best way to stay focused on a fitness goal and to stay consistent? What should one keep in mind not to stir away from the goal?

The best way to achieve any goal is to understand that for anything worth having, you will have to work for it. Be fully aware that there will be many obstacles along the way, yet switch your mentality from the offset that you are going to enjoy those challenges and learn from every single one.

The next thing is to make a decision that nothing is going to throw you off-track, no matter what comes your way. Many say that to partner up with someone is good and I would tend to agree but I do not feel

it’s necessary. Many book themselves in for a photo shoot, make a promise to someone or have even come across participants who bet whether or not they will finish the programme. All these are good ideas but not necessary: the team at The Six Pack Revolution does its best to carry you to the finish line. It’s important that when the obstacle seems too high to get over, this is when you should lift your heart, your chin and your feet and start climbing.

Has your meal plan got some comfort food included and something for sweet tooth enthusiasts?

Yes of course. Contrary to the belief that

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health

you have to starve yourself to achieve outstanding results, on The Six Pack Revolution most people eat more than they have ever done before and that includes many sweet things too like pancakes, smoothies, chocolate porridge, milkshakes, fruit and waffles and much more.

Your physical fitness coaches are virtual coaches? Does a lack of physical presence of a coach to motivate your clients make it any harder for participants?

No, it is quite the opposite and hundreds of participants tell me that they have had personal trainers in the past and when they are with them for that hour or so, they do as they are told and nothing else until they see them the next time round.. Whereas with The Six Pack Revolution, participants say that we are in their head 24/7 and they feel motivated like never before. The constant support and encouragement from all their fellow team members in the group also holds everyone accountable and feeling encouraged at every step.

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What is the difference between the Signature, Intensive and Xtreme Plans? And what makes your plan stand out from the rest of plans out there at the moment?

The Signature programme is our original system where if you have fat to lose, this

will obliterate it faster than any other healthy way possible. The Intensive programme is for those people who have little fat to lose and want to increase their strength, build lean muscle mass and get rid of that last tiny bit of fat. The Xtreme programme is for those who already have a decent level of strength, no fat to lose and wish to gain more size, shape and definition. The reason The Six Pack Revolution stands out from any other programme in the world is this: if you can have a good nutrition plan and you can have a good exercise plan but you last a week or two which most can’t even do, then you will not succeed in what you set out to achieve. At The Six Pack Revolution we have a unique way of engaging you, keeping you focused and holding your hand all the way to the finish line, by keeping the programme exciting, constantly evolving, improving and of course supporting you all day, every day, to make sure you do not fall back.

What are your next plans? I hear an SPR Juniors is on the cards in the UK? Do you think it is something that could also be introduced locally?

Yes, I am very proud to announce that SPR Juniors has just been launched for schools to include in their curriculum this

September in the UK and possibly Malta..

It is a primary school fitness initiative that provides staff with four terms of video resources for lessons, two terms of written resources, mindfulness and yoga content as well as a bi-monthly blog for parents encouraging them to be more present in the life of their children. This initiative is also aimed at helping parents take on a positive outlook for the whole family, educating them on how to feed the family healthy meals on a budget, to engage in activities outside school, during school holidays, among other examples. We aim to approach the huge problem of obesity and mental illness from an early age hoping to tackle these issues before they rear their ugly heads and hope to create a generation of children that grow up happy, confident, considerate and of course Strong, Powerful and Resilient (SPR).

The Six Pack Revolution book will also be out later this year and I’m also creating a complete new SPR programme in addition to the current ones so watch this space.

For further information on The Six Pack Revolution visit www.thesixpackrevolution.com or follow them on Facebook and Instagram.

PASTA MAKERS SINCE FOREVER.

The pasta is made by mixing durum wheat with calcium poor water of the Monti Latteri.

The dough is then forced through bronze moulds and dried at low temperatures in the mountain air. The result of this long traditional process is one of the finest pasta in the world.

Make way for the King Kingsway Chef Gareth Bartolo offered us a glimpse of their new menu and dished up 3 ‘eggcellent’ plates to feast our eyes on.

Eat breakfast like a King.

Photography Chris Sant Fournier

Gareth Bartolo

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Beetroot hummus, avocado, feta, poached egg and nigella seeds

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Grilled chorizo and asparagus, creamed corn, crispy fried egg and chili oil

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Braised beef short rib Benedict and smoked paprika hollandaise

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Promo

Made by craftsmen using rough-edged bronze moulds 46

It was 1916 when Domenico Cocco started working at a pasta factory, at the age of 14 years old. Over the years, his work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quick under the guidance of the senior master pasta-makers, that he too was soon known as “Mastro Domenico�. He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his

son Giuseppe, the same as his seniors had done with him. In 1944, Giuseppe Cocco followed in his father’s footsteps.

He was put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were re-assembled and were up and running again. With this sort of machinery, and those

memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by - just as good as it used to be. The old master pasta-makers claimed that there were four ingredients to making good pasta: the grain, the water, the air and the workmanship.

The excellent physical properties of the water of the River Verde (the Green River), which springs naturally from the mountains just here, coupled with the dry, windy climate of the place, which is perfect for the pasta-drying process, are the two ingredients that mother nature has given Fara San Martino, and which make the pasta produced here unique. The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.

He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.

The master pastamaker pours the ground durum wheat into the kneading machine and gradually adds the purest spring water until the dough is firm and smooth.

carefully controlled drying process, which also ensures the pasta’s nutritional properties and its quality during the cooking process. This stage is entrusted in the hands of the master pasta-maker, who decides how the pasta should be arranged on the Beachwood frames, how much air is needed and scrupulously watches over the driers.

Going by these methods, which are rigorously craftsman-like, means taking more time and space, and producing pasta in smaller quantities. But it also means, above all, preserving the taste and flavour of pasta as it used to be in times gone by. And it is precisely this that interests Cavaliere Giuseppe Cocco, or Mastro Peppe, as he is called.

The dough is passed through bronze moulds to give the pasta just the right slightly coarse texture that gets the sauce to cling and to bring out its flavour. The coiling machine rolls the pasta out into sheets, and with its wooden rollers, like traditional rolling pins, draws it out to the desired thickness.

The pasta has now taken shape and then the most difficult and delicate stage begins - drying the pasta at natural temperatures.

The quality of the pasta depends, among other things, on a very

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GADGETS

The great outdoors Going camping or lazing about in your back garden? Foodist features innovative technologies that require minimal efforts… from strain-free ice-cream scooping and a precision-made stainless steel glass that packs a delicious punch, to a three-element tent, we’ve got you covered!

Tent? Hammock? Raft?

Tentsile Universe is a five-person tent that’s also a hammock and serves as a water raft too. €1,999.00, tentsile.co.uk

The Adamantini Billed as an “indestructible Martini glass,” you can use it to serve gin-and-vermouth cocktails in your veranda, whether you’re enjoying an ice-cold nightcap or having friends over on a Friday night. €175.00, wolframmfg.com/store

Iron Grill Table

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Whether you’re using it in the backcountry while car camping, in the backyard as garden furniture, or in the living room as a coffee table, this thing should ensconce itself nicely without looking out of place. €450.00, snowpeak.com

See fire, not smoke.

FrankOne

Designed to produce less smoke than conventional fire pits, the Biolite Firepit comes fitted with a fan inside that strategically blows air into the fire, creating a uniform temperature in the pit to dramatically improve combustion. €249.95, bioliteenergy.com

Cold brew coffee is great, giving you a chilled, caffeinated drink that tastes fuller with less acidity than traditional iced coffee. €75.00, indiegogo.com

Midnight Scoop Construction is heat-forged aluminium that’s either anodized or finished with an industrial-grade coating, so this thing is built to last. €30.00, midnightscoop.com

Baker Stone Pizza Oven Box The Baker Stone harnesses heat from the grill using a unique airflow system that circulates the heat efficiently inside, allowing it to reach the required temperatures to properly bake delicious pizzas. €180.00, amazon.it

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OUTLETS

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

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

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

Badass Balluta 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 Don Berto Dr. Juice Gzira ...............................................

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

Available from all Park Towers Supermarkets check-out points.

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

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

Gugar Hangout & Bar ...............................................

Rampila Rocksalt Rusty Knot ...............................................

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

Phillipe Martinet Fine Wines Pure - Juice & Health Bar Pure - Living ...............................................

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 Deli The Grassy Hopper 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 ...............................................

New York Best, Junior College New York Best, Sliema New York Best, University

Walk to Wok Wild Honey

Marriot Hotel Phoenicia Hotel Radisson Blu Resort Radisson Golden Sands The George Hotel

The Palace Hotel Westin Hotel Xara Palace Hotel

HOTELS

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

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