Nude Food April 2017

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Your free food, wine, travel and feel-good fix.

APRIL 2017

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CONTENTS

Contents.

06 The roundup Where to go, what to do, what's happening, and what new.

60 Dedicated to purity A spotlight on biodynamic wineries Pian dell’Orino & Stella di Campalto in Montalcino.

09 Win Two bottles of Stellar Winery wines and an awesome Handpresso to be won.

66 Elio.

The daring wine-maker and vineyard owner Elio Altare talks to Nude Food.

11 This season's star The artichoke graces us with its gorgeous presence this season.

70 Interview A conversation with Sake Samurai Natsuki Kikuya.

14 Glorious artichoke recipes Jewish style, grilled, Romana style, pesto, and even stuffed with sausage.

76 Easter time sublime Josette Schembri Vella from LOFT brings us Easter table inspiration to make that Sunday lunch drop dead gorgeous.

27 Fast, easy, fresh Wholesome recipes using fresh ingredients that don't need much to make delicious.

82 The journey westwards Baptising fish and violating lobsters: the adventures of Chef Debbie Schembri.

44 Wine recommendations The best wine pairing for this issue's recipes.

86 Ah, Italia!

The beautiful northern Italy through the eyes of Photographer Tonio Lombardi.

48 Oh my goodness!

Awesome desserts that’ll give you a moment on the lips without a lifetime on the hips...

54 Juices!

Refreshing juices by Chef Frank Briffa at Goldie's and Ben Diacono at studiofifteen.

94 Chef Q+A A quick interview with Italian Chef Michele Laguardia.

96 Find it All the places you can find Nude Food magazine.

nude food.

CREDITS

The thing is.. there's something to be said for wholesomeness - particularly in food. The word brings up connotations of the essence of fresh food; seasonal and local, simple and pure. Spring seems like the perfect time to celebrate the idea of freshness, with everything waking up and coming alive again. This issue focuses on bringing you the most delicious meals using simple ingredients and techniques. We herald the artichoke this edition, which is an exemplary ingredient in its abundance and versatility. A spotlight on biodynamic wineries and elegantly earthy table settings further sets the tone for this issue's theme.

We hope you enjoy the beginning of this lovely season with an issue full of inspiration.

Nude Food Contributors

Publisher LB Publishing Ltd. Producer Lisa Borain Photography Alan Carville Tonio Lombardi

Adrian Bonello Chef de Cuisine, Infinitely Xara

Tonio Lombardi Photographer

Alan Carville Photographer

Andrew Chubb Home Cook

Michele Laguardia Head Chef, Gaming Innovation Group

William Rizzo Brand Executive, Farsons Beverage Imports

Debbie Schembri Independent Chef

Printers Print It Advertising info@nudefoodmalta.com

Frank Briffa Head Chef, Goldie's

www.nudefoodmalta.com

All rights reserved. No part of this work may be reproduced in whole or in part without prior written permission from the publisher. The information contained in this publication is believed to be correct at the time of going to print, however changes in circumstances may impact on the accuracy of the information. Whilst every care has been taken to ensure that the organisations and/or individuals featured in this publication are reputable, the publisher shall not be held liable for the material submitted, whether photographic or written. The publisher does not accept liability for services rendered by the said organisations and/or individuals and no guarantee can be given that the said organisations and/or individuals will meet their obligations. Š LB Publishing Ltd. 2017

UPDATE

The Roundup.

Where to go, what to do, what's happening, and what new.

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Jasmine range “Tea for two, just me and you.” The Jasmine range from Villa D'este with matching items available at La Coccinella, facebook.com/LaCoccinellaMalta

The colour of your plate A new study indicates that the colour of your plate affects how much you eat.

The study’s findings conclude that diners serve themselves more food if the colour of their food matches the colour of their plate. Also, placing dinnerware on a similarly coloured background (tablecloth, etc.) can alter your perception and make you think your food 'fills' more of the plate. Because of this, you’re less likely to over-serve yourself.

3

We’re cooking pasta all wrong! Harold McGee, author of An Encyclopedia of Kitchen Science, History and Culture, has just suggested that we're cooking pasta all wrong. McGee recommends putting the pasta in a frying pan before pouring between 1-2 litres of cold water over it. Then turn up the temperature to a medium-high heat and stir occasionally. Is it so? Perfectly cooked pasta without all the time, energy, water or a colander?

4

Dog-friendly restaurants restaurantsmalta.com is compiling a list of restaurants that welcome your fourlegged friends. They're asking for help to do it, so if you know of any dog-friendly restaurants with a scrumptious menu, let them know - they have some great prizes you could win. restaurantsmalta.com/contact-us

5

Books & cups We just discovered the cosy book shop café in Gzira, which offers a great atmosphere to read books in 6 different languages. Enjoy delicious cakes, healthy snacks and a warm cuppa while you lose yourself in the world of books. facebook.com/Gzirabookshopcafe

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Easter lunch with Infinitely Xara This year, Infinitely Xara have created an array of different menus for their venues; The Xara Lodge will be hosting a lavish buffet menu at €39.50 per person, inclusive of a half bottle of wine and water. The de Mondion will be serving a gastronomic haute cuisine experience at €49 per person, while Palazzo de Piro in Mdina has opted for a total Easter feast of live food stations situated around the venue at €35.50 per person. Entice your taste buds with all the flavours of the Easter tradition! xarapalace.com.mt

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Rock that table The new range of Mismatched Dinnerware by Villa D’este is now available at La Coccinella. Each dinner set is available in a box set of 18 pieces and for most sets, each of the 6 place settings has their own distinguished colour. Find it at La Coccinella, 65 Main Street, St Julians. facebook.com/LaCoccinellaMalta

8

Fu**ing good design advice LOFT recently hosted the infamous design duo, Brian Burige and Jason Bacher of ‘GFDA’., who delivered a highly uplifting and amusing speech about how they turned their trail of disasters into positives and business lessons. From minor pitfalls to enormous holes; Brian and Jason have been through ‘the mill’ and now proudly spearhead their million-dollar design and motivational company worldwide. loft.com.mt

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Handpresso We love it. It’s the portable coffee maker that has combined coffee quality and mobility. It’s now possible to drink a premium-quality coffee wherever you are. To enter the chance to win a free one, enter the competition on page 09. shop.halldistribution.com |

facebook.com/halldistribution

UPDATE

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SEASONAL

This Season s Star.

Romana style, pages 15 & 19 Stuffed with sausages, page 21

Fried (aka Jewish style), pages 16-17 Grilled, pages 22-23

Photography: Alan Carville

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SEASONAL

Artichoke, Oh sw how we lov

Did you know? + + + + + + + + +

Artichokes are one of the oldest foods known to man.

They originated in the Mediterranean (so technically they’re ours).

The Greeks and Romans considered them to be an aphrodisiac.

(Until the 16th century, women were prohibited from eating them in many countries because they were still considered to have aphrodisiac properties.)

They’re actually flower buds that have not yet bloomed.

They’re one of the finest sources of dietary fibre and antioxidants.

One artichoke plant can produce more than 20 artichokes per year. (Which explains our lovely abundance!)

They’re an excellent source of vitamin and folic acid.

They’re one of the best vegetable sources for Vitamin-K (which plays a vital role in bone health.)

They’re a rich source of minerals like copper, calcium, potassium, iron, manganese and phosphorus. nude food.

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SEASONAL

weet artichoke, ve you so...

How to choose them A healthy, fresh artichoke should feel firm and heavy for its size. Lift it from the pile and compare it to the others to ensure that it has a good weight for the size.

Look for tightly-packed leaves; splayed leaves are a sign that it’s less than fresh. Some of the leaves may have purple undertones too, but be sure to avoid any that are brown at the tips. Don’t worry about a few brown spots though.

When an artichoke feels heavy and has healthy looking leaves, use the ‘squeak’ test by holding the artichoke next to your ear, and squeeze its leaves with your fingers. If you hear a squeak, the artichoke is extremely fresh, so it’s a good one to buy. A healthy artichoke’s leaves squeak because they’re still extremely crisp. >> nude food.

15

SEASONAL

Grilled Aged Ribeye w

SEASONAL

with Globe Artichokes a la Romana & Artichoke Pesto

Chef Adrian Bonello, Chef de Cuisine, Infinitely Xara Photography Alan Carville Recipe on page 24 >>

Fried Artichokes (aka Jewish style, if you're in Rome)

Cook Andrew Chubb Serves 4 Photography: Alan Carville 4 artichokes olive oil juice of half lemon water Method Mix the lemon juice and water in a large mixing bowl.

Trim the short tops and peel off the outer woody leaves of the artichokes, and then remove the inner choke. Trim the stem close to the base of the artichoke so it will sit well when plated. (You can use the stems for other dishes, such as Artichokes Romana on page 19.)

Immediately drop the trimmed artichokes into the lemon water to stop them from going brown.

Fill a high-sided pan (that will fit the height of the artichokes) with enough olive oil to half cover them.

Bring to a medium heat.

Open out the leaves of the artichoke and place in the hot oilve oil with the leaves up, and cook for 10-15 minutes.

Increase the heat to frying temperature and turn the artichokes upside down, cooking until the leaves are crisp at the tips.

Drain and season with salt to serve.

Wine recommendation on page 44.

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SEASONAL

Artichokes Romana Cook Andrew Chubb Serves 4 Photography Alan Carville juice of ½ lemon, strained 8 globe artichokes 2 garlic cloves, chopped 1 fresh flat-leaf parsley sprig olive oil, for drizzling salt & pepper fresh mint leaves, to garnish Method Half-fill a bowl with water and stir in the lemon juice. Trim the artichokes, remove the tough, woody parts of the stems, and immediately place them in the lemon acidulated water. When ready, drain the artichokes well and place them in a saucepan or flameproof casserole with the chopped garlic and parsley. Season with salt and pepper.

Pour in 350ml water, drizzle with olive oil, cover and cook over a medium-low heat for 1 hour. Serve warm, garnished with the mint leaves.

Wine recommendation on page 45.

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Simple, Light and Compact

the Handpresso Pump enables you to drink an Italian espresso wherever you are.

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SEASONAL

Artichokes Stuffed with Sausages

by Cook Andrew Chubb

Recipe on page 24 >> Wine recommendation on page 45 >>

Dish.

23

Roasted Artichoke

with bean sprouts, boiled white asparagus, fresh peas & yellow tomatoes.

Serves 1 Chef Michele Laguardia, Gaming Innovation Group Photography Alan Carville Plate Sue Mifsud Ceramics 2 fresh artichoke hearts 2 garlic cloves, sliced 2 lemons 200g bean sprouts 5 yellow tomatoes 5 white asparagus 50g fresh peas extra virgin olive oil Method Cut the artichoke hearts from the middle and marinate them with lemon juice, salt, the sliced garlic and fresh pepper, plus olive oil. Roast for 20 minutes in the oven at 180C. Boil the asparagus and the bean sprouts, and then transfer everything to the plate. To serve, decorate with the yellow cherry tomatoes and fresh peas.

Drizzle with olive oil.

Wine recommendation on page 45.

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SEASONAL

<< Recipes >> Remove from the grill and allow to rest.

Grilled aged ribeye with globe artichokes a la Romana & artichoke pesto (from page 14)

Serve the cooked rested ribeye with the grilled artichokes and some artichoke pesto on the side.

Serves 4 Chef Adrian Bonello, Chef de Cuisine, Infinitely Xara Photography Alan Carville

Method for the artichoke pesto

4 medium sized globe artichokes (stem on) 2 lemons 1 sprig fresh tarragon 100g parmeggiano reggiano cheese 1 sprig fresh dill, chopped roughly 50ml virgin olive oil 4 pc ribeye beef (weighing 200-250g each) 100g artichoke pesto salt & pepper

In a food processor, combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.

With the machine running, drizzle in the olive oil.

After, mix in the parmesan with a spoon.

Artichokes Stuffed with Sausage (from page 21) Serves 4 Cook Andrew Chubb Photography Alan Carville juice of 2 lemons, strained 8 globe artichokes 3tbsp olive oil + extra for drizzling 100g pancetta, diced 2 garlic cloves, chopped 1 fresh flat-leaf parsley sprig, chopped 1 onion, chopped 100g Italian or Maltese sausages, skinned and crumbled 200ml dry white wine salt & pepper

Artichoke pesto 225g artichoke hearts 1 cup fresh parsley leaves ½ cup toasted walnuts, chopped 1 lemon, zested and juiced 2 cloves garlic ½ tsp salt ½ tsp freshly ground black pepper ½ cup extra virgin olive oil 2/3 cup grated parmesan

Method

Method

Heat a griddle pan and brush it with olive oil. Place the artichoke cutting side facing the grill and grill for 3-4 minutes. When ready, drizzle with olive oil, grated Paremggiano Reggiano, lemon zest of one lemon, salt & pepper, and the chopped fresh dill.

Preheat the oven to 180C/350F/Gas mark 4. Half-fill a bowl with water and stir in the lemon juice. Trim the artichokes, reserving the stems, open out the leaves slightly and place in the acidulated water. Remove the tough stringy parts from the stems and chop. Heat the olive oil in a frying pan, add the pancetta, garlic, parsley, onion and artichoke stems, and cook over a low heat, stirring occasionally, for 5 minutes. Add the sausages, season with salt and pepper, and cook over a very low heat for 5 minutes. Drain the artichokes, place upright in an ovenproof dish and stuff with the sausage mixture. Drizzle with olive oil and pour in the wine. Cover with foil and bake for about 1 hour, basting occasionally.

On a hot grill, grill the seasoned (salt & peppered) ribeyes to the desired degree (ideally medium rare).

Wine recommendations on pages 44-46.

Heat a sauté pan, add some olive oil, salt, pepper and juice of one lemon and the tarragon. This is your bouillon. Trim the artichoke tops mid-way and remove the first 2 layers of leaves from the outwards. Cut the stem into 3cm long and peel. Simmer the artichokes in the flavoured bouillon for 15 minutes. When cooked, remove from the water, drain and cut in half lengthwise.

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food inspiration

Photography: Tonio Lombardi Plating: Backdrop sisal rug, silver platter, ceramic teal bowls, white bowl, copper cup, seed ornaments, and flora from LOFT. Copper ornaments and baubles from Next Home.

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FOOD INSPIRATION

FAST, EASY, FRESH THE WHOLESOME ISSUE

This issue is all about the essence of great produce... itâ&#x20AC;&#x2122;s surprisingly easy to create mouth-wateringly wholesome dishes if the ingredients are fresh, fresh, fresh. >>

Tuna Tartare with Egg Yolk

by Chef Michele Laguardia, Gaming Innovation Group.

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29

FOOD INSPIRATION

Noel Azzopardi

Executive Chef, Hotel Juliani/Zest Restaurant Photography: Alan Carville Plating: Silver platter, wooden plate, grey stone bowl, small black bowl, black candlestick and red candle, pine flora, and red berries, all from BUTLERS.

Asian Spiralized Carrot Noodles Cook Ben Diacono, studiofifteen Photography Alan Carville 30

FOOD INSPIRATION

Recipe on page 42 >> Wine recommendation on page 46 >>

FOOD INSPIRATION

Seared fillet steak on a bed of caponata.

Serves 1-2 Cook Ben Diacono, studiofifteen Photography Alan Carville 200g extra lean fillet steak 140g fresh spinach For the caponata coconut oil 1 red onion, halved and sliced 2 garlic cloves, cut into slivers 400g tin chopped tomato 2 celery sticks, sliced 1 orange bell pepper (deseeded, quartered & sliced) 25g black olives 1 tbsp capers ½ tbsp dried oregano 1 tbsp balsamic vinegar

Method For the caponata, add the coconut oil, onion and garlic in a pan. Cover and cook for 5 minutes, stirring halfway through to brown them.

Tip in the tomatoes and a can of water, then stir in all the other caponata ingredients. Cover the pan and leave to simmer for 30 minutes.

Generously grind black pepper over the steak and sear on both sides in a non-stick frying pan, until cooked to your liking. Let the fillet rest while you wilt the spinach in a covered pan on a low heat.

Spoon the caponata onto your serving plate, top with the spinach, then slice the beef and arrange on top.

Wine recommendation on page 46.

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FOOD INSPIRATION

mozzarella & kale pesto focaccia with semi-dried cherry tomatoes & mixed lettuce leaves Serves 2 Chef Frank Briffa, Goldieâ&#x20AC;&#x2122;s Photography Alan Carville Plate Sue Mifsud Ceramics

Method Preheat the oven to 110C. Cut the cherry tomatoes in half, place on a dish open side up, drizzle with olive oil, season, and bake in the oven for 1 hour and 15 minutes.

2 wholemeal focaccia

(or any bread of your choice)

1 buffalo mozzarella 100g cherry tomatoes mixed lettuce leaves For the kale pesto 100g kale leaves 1 garlic clove 1 lemon (zest & juice) 30g pine nuts, toasted 30g parmesan cheese, finely grated 100ml rapeseed oil

To prepare the kale pesto, blanch the kale leaves in boiling water for 2 minutes. Drain, rinse and squeeze out the excess liquid. Place the kale into a food processor with all the other ingredients except for the oil. Blend to form a paste and then slowly drizzle in the rapeseed oil. Taste, season and refrigerate. The kale pesto will keep in the fridge for up to a couple of weeks.

Open up the bread of your choice and toast lightly.

Spread each side with a generous layer of pesto. Divide the mozzarella, add some cherry tomatoes and some lettuce.

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35

FOOD INSPIRATION

Chicken & bulgar wheat salad

with marrow, mint, spring onions, baby spinach & almonds

GOLDIE’S RECIPE 3

Chef Frank Briffa, Goldie’s Photography Alan Carville Serving bowl Sue Mifsud Ceramics

Recipe on page 42 >> nude food.

FOOD INSPIRATION

The tosSed salad

by Chef Michele Laguardia, Gaming Innovation Group

Tip "Boil the white asparagus

for four minutes and then place in cold water to retain the colour."

Photography Alan Carville

FOOD INSPIRATION

Green Quinoa Salad with Miso Dressing Serves 1 Chef The Grassy Hopper Photography Alan Carville 100g broccoli, cut into small florets & blanched 90g greens (kale, spinach, chard, pak soi, beetroot greens) ½ avocado 1 tbsp sesame seeds 1 tbsp pumpkin seeds Dressing 1 tbsp tamari ½ tbsp sesame oil ¼ lime juice Method Stir fry broccoli in a small amount of rapeseed oil until turning golden. Add the greens and stir until wilted. Take off the heat and add the dressing. Serve with the avocado on top and scattered seeds.

GOLDIEâ&#x20AC;&#x2122;S RECIPE 3

FOOD INSPIRATION

Buckwheat & Avocado Bowl Recipe on page 43 >> nude food.

FOOD INSPIRATION

Sweet Potato & Pineapple Curry Recipe on page 43 >> nude food.

Chicken & bulgar wheat salad with marrow, mint, spring onions, baby spinach & almonds Serves 2 Chef Frank Briffa, Goldie’s Photography Alan Carville 100g bulgar wheat (medium) 200ml chicken stock 250g chicken thighs (boneless, skinless) 1 large marrow, cut into 1 centimetre thick slices 1 bunch fresh mint 50g almond flakes (toasted) 2 spring onions 50g baby spinach Method Preheat the oven to 220C. Pour the boiling chicken stock over the bulgur wheat, cover and let rest for 10 minutes. Once done, fluff up with a fork and set aside.

Toss the cut marrow with a little bit of olive oil and seasoning, and roast in the oven for about 20 minutes, turning over once half way through, until golden brown. Drizzle the chicken thighs with olive oil, season and roast in the oven for 15 minutes or until cooked through. Allow the chicken to cool slightly and then slice into half cm slices. Finely slice the spring onions and roughly chop the mint leaves.

To serve, toss the salad and drizzle with olive oil.

Asian spiralized carrot noodles Serves 1-2 Cook Ben Diacono, studiofifteen Photography Alan Carville 3 carrots, spiralized or julienned 2 tsp coconut oil thumb-sized piece ginger, finely grated 1 fat red chilli (half finely chopped for the recipe, half thinly sliced into rings to serve) 2 large local garlic cloves, finely chopped 6 spring onions, finely sliced 1½ tbsp curry powder 2 tbsp soy sauce 1 tbsp teriyaki sauce (to make from scratch, see ingredients below) 150g raw prawns 1 tin beansprouts handful coriander, finely chopped 2 radishes, thinly sliced sprinkle of Chia seeds lime wedges (optional, to serve) For the homemade teriyaki sauce ¼ cup tamari sauce 1 tbsp honey 1 tbsp lemon juice 1 tsp onion powder 1 tsp garlic powder Method Use a spiralizer to create vegetable noodles out of the carrots. If you don’t have a spiralizer, the dish can also be made with julienned carrots. Stir-fry the either ribboned or julienned raw carrot in garlic and coconut oil for a couple of minutes.

Heat the coconut oil in a wok over a high heat. When it’s hot, add the ginger, chopped chilli, garlic and spring onions. Stir-fry for 30 seconds to 1 minute, until just softened. Add the curry powder, soy sauce, teriyaki, and prawns. Cook for another 2 minutes, until the prawns turn pink.

of sunflower oil. Add in the buckwheat and roast lightly, then add water and salt, and cook for approximately 8 minutes or until cooked. Shave the carrots and marinate in sesame oil. Briefly grill in the pan or on the grill. Chop the cabbage finely and blanch in water and salt.

Add the vegetable noodles and beansprouts, and stir around the pan for 1 minute more until the noodles have softened a little, but still have a nice bite. Don’t cook for too long or they will turn watery. Serve scattered with coriander, radish, some of the sliced chilli, the Chia seeds, and place the lime wedges on the side.

Sweet Potato & Pineapple Curry Serves 2 Chef Sergio Ruz Sanchez, The Grassy Hopper

Buckwheat & avocado bowl Serves 2 Chef The Grassy Hopper 200g cooked Buckwheat-onion mix ½ avocado 40g red cabbage, blanched 40g carrots, marinated & grilled 50g kale, spinach, chard, wilted 10g pumpkin seeds 10g sunflower seeds 2 radishes, thinly sliced 20g lime (wedge of a lime) 10g fresh coriander 20ml parsley oil (or a mixture of parsley, sunflower oil, salt, lime & mustard) Buckwheat with onion 700g buckwheat 200g onion Method Chop the onion finely and sauté it in a small amount

2 sweet potatoes, peeled & chopped into even cubes 1 cup pineapple, chopped 1 tbsp oil 1 onion, chopped 1 cup black beans ½ cup coconut milk salt & pepper, to taste 2 tbsp curry paste For the curry paste 1 small onion 3 garlic cloves 2 tbsp curry 1 tsp salt Method Boil the sweet potatoes for 20-25 minutes, or until they’re tender. Boil the black beans. Add the oil to a pan on a medium-high heat. Add the onion to the pan and cook for 2-3 minutes. Blend all the ingredients for the curry paste. Add the potatoes, pineapple, black beans, curry paste and coconut cream to the pan. Stir until the ingredients have combined and after, let them cook for another 2-3 minutes. Reduce, and allow the curry to simmer for 5 minutes. Season with salt & pepper to taste and serve with brown basmati rice.

FOOD & WINE PAIRING

The Best Wine Partners. {For this issue’s recipes}

The artichoke is notoriously challenging to pair with wines; the difficulty lies in a naturally occurring chemical in the artichokes called cynarine, which serves to make everything you taste seem sweet.

When the wine meets the cynarine on your palate, it enhances any natural sweetness in the wine, making it taste not only too sweet, but somewhat flat.

The key to pairing wine with any artichoke dish is to choose a wine that is bone dry, light and crisp, with high acidity and no oak. The cynarine will find the sweetness in the oak and just kill the wine on your palate. Then look at the flavours in the artichoke; herbal, green, bitter, chalky? Try to find wines with a similar flavour profile - in this case, it’s best not to look for contrasting flavours.

Grilled aged ribeye with globe artichokes a la Romana & artichoke pesto, page 14

Fried artichokes, page 17

+

Robert Mondavi Napa Valley Cabernet Sauvignon A full-bodied and firm wine is what’s needed with this hearty aged ribeye. Farsonsdirect

+

Girolamo Russo A’ Rina 2014 Delicious and balanced, the A’Rina is always deeper and richer than other entry-level wines from Etna.

Philippe Martinet Fine Wines

FOOD & WINE PAIRING

Artichokes Romana, page 19

Artichokes stuffed with sausages, page 21

Roasted artichoke with bean sprouts, asparagus & yellow tomatoes, page 23

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Santi Sortesele Pinot Grigio Artichokes Romana is such a truly Italian dish, it works effortlessly with Pinot Grigio. This wine offers lively fruit with firm flavours, good acidity and a long finish, which is ideal for this simply prepared artichoke dish.

P. Cutajar & Co

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Domaine de Terres Dorees 2015 Fleurie This medium-bodied wine with a ripe, generous bouquet with crushed strawberry and red currant scents will complement the mix of the artichoke and sausage without overwhelming it.

Philippe Martinet Fine Wines

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Leone dâ&#x20AC;&#x2122;Almerita Aromatic intensity, acidity and freshness from a blend of Catarratto, Pinot Bianco, Sauvignon and Traminer Aromatico is really going to complement the flavour of the roasted artichoke.

Farsonsdirect

FOOD & WINE PAIRING

Tuna tartare with egg yolk, page 27

Asian spiralized carrot noodles, page 29

Seared fillet steak on a bed of caponata, page 30

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Running Duck Chenin Blanc/Sauvignon Blanc This fresh, vibrant tuna tartare is going to love the cutting acidity of a South African Chenin Blanc/ Sauvignon Blanc.

Hall Distribution

Foradori 2014 Manzoni Bianco This expression of Manzoni Bianco (a hybrid of Pinot Bianco and Riesling) offers more natural structure and permanence in terms of mouthfeel than you may expect. The wine’s firm lines make it appropriate for Asian foods.

Philippe Martinet Fine Wines

Marqués de Riscal Reserva This Tempranillo/ Graciano/ Mazuelo grape variety wine works really well with foods that aren’t highly spiced and simply grilled red meat.

Farsonsdirect

The art of everyday living.

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Granola bar from Theobroma

Photography Alan Carville

DESSERT

Oh my GOODNESS! [How is something this wholesome this yummy?}

Healthy & wholesome doesnâ&#x20AC;&#x2122;t have to mean boring & dull. Try these awesome desserts that are going to offer you the best kind of delicious... the guilt-free kind. >> nude food.

DESSERT

Chia seeds coconut pudding with fresh strawberries recipe on page 53

DESSERT

ben diacono's pineapple dessert pineapple mint chili

splash of lime

Left & here, Photography Alan Carville

DESSERT

Chickpea freezer fudge

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<< Recipes >> Chickpea freezer fudge Serves 10 Cook Ben Diacono, studiofifteen Photography Alan Carville 1 can chickpeas (drained & rinsed) ½ cup salted low fat peanut butter ½ cup almond milk 6-8 pitted soft medjool dates 1 tsp vanilla ½ cup mini dark chocolate chips Method In a food processor, add the chickpeas, peanut butter, almond milk, pitted dates and vanilla. Mix until smooth, for about 1 minute. Stir the chocolate chips in by hand. Place the batter into silicon moulds Freeze the fudge for at least 4 hours in a sealed container.

Chia seeds coconut pudding with fresh strawberries on page 50 Serves 2 Cook Farah Fawzi, Gaming Innovation Group 200g chia seeds 400ml coconut milk 4 strawberries (3 sliced & 1 whole to serve) Method Place the chia seeds in a bowl with coconut milk and leave overnight. Then place the sliced strawberries in a jar and add the chia seeds and coconut. Simply decorate with the whole strawberry and serve.

55

Ginger Zinger Detox Recipe Ben Diacono, studiofifteen ½ green apple 1 medium carrot 1 wedge lemon 1 knob ginger water to blend

Going Green Smoothie Recipe Ben Diacono, studiofifteen 1 banana handful spinach 1 tbsp low fat peanut butter 1½cups almond milk ½ avocado sprinkle Chia seeds

JUICE

Goldie's Green Smoothie

Recipe Frank Briffa, Goldie’s 2 handfuls baby spinach • 1 avocado • 2 thumb-sized pieces ginger • 1 handful pineapple, chopped • 1 lime (juice) • 100ml water (increase or decrease to desired consistency)

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WINE

Stella di Campalto vineyard, located to the south of Montalcino, just a stoneâ&#x20AC;&#x2122;s throw from Saint Antimo Abbey.

WINE TIME!

We’ve got it covered this issue: Pian dell’Orino & Stella di Campalto’s dedication to purity, wine of the issue, and an interview with the illustrious Barolo guru Elio Altare. >> nude food.

The Roundup.

Happenings in the world of wine available locally.

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2 1 We’ve just discovered the South African organic, fair-for-life certified and vegan-friendly wines from Stellar Winery, which has just completed this year’s harvest. The region (Koekenaap) is an anomaly: cool and temperate yet desert too.

The absence of rainfall minimises the potential for fungal disease, and the natural vegetation surrounding the organic vineyards protects them from contaminants. halldistribution.com 2 Sonic artist and wine critic Jo Burzynsk was behind the world’s first ‘oenesthetic’ wine and sound bar, and is currently doing a PhD on the subject. Research in the development of noninvasive brain imaging has

3 confirmed that the taste and sound senses are interconnected. It’s the exactly why that we don’t know.

Great excuse to drink wine and lissten to different music to test it out.

3 Following Riedel’s ethos, you’re going to love the unsurpassed clarity, quality, and value of these elegant everyday Nachtmann (Lifestyle Divison of Riedel Glassworks) glasses.

Available in sets of 4 for just €10.95.

La Coccinella, facebook.com/ LaCoccinellaMalta 4 Farsonsdirect recently hosted the Elio Altare masterclass, conducted by the wine-maker Silvia Altare.

Wines included Campogrande

5 Cinqueterre Bianco 2012, Dolcetto D’Alba 2015, Barbera D’Alba 2015, Langhe Rosso Giaborina 2013, and Barolo Arborina 2011, along with tasty nibbles to accompany the wines. Find out more about Elio Altare wines on page 66. farsonsdirect.com 5 Major wine merchant Bibendum has announced the following wine trends (in brief) for 2017: sparkling red wine, Loire red and whites, white Bordeaux from lesser-known regions, such as Touraine, Anjou, Saumur and Vouvray, and Sauvignon Blanc from Swartland (eastern Cape, South Africa).

WINE OF THE ISSUE 2011 Barolo Cannubi

“The 2011 Barolo Cannubi represents the inaugural vintage of this new classic. Elio Altare lost his lease on the Brunate cru, but gained a 2,500-square-metre section of Cannubi (and Cannubi Valletta) in its place with 20-year-old vines. Elio says that the two vineyards are actually very similar with comparable exposures and sandy soil types. To my palate, however, this wine tasted riper and more evolved than the Brunate. It reveals bold berry notes of strawberry, prune and flinty mineral nuances. The vintage heat is more evident in this Cannubi expression. The wine also shows soft lines and a yielding texture.” - Robert Parker

Grape varieties Nebbiolo.

Soil Marna with clay and sand.

Maturing Maceration on the skins for approximately 4-5 days in rotary fermenters with temperature control. Ageing in French barriques for 24 months.

Tasting Colour: Light ruby red with garnet reflections.

Nose: Fresh to the nose with fresh fruits; rose petals and flowers.

Palate: Warm and elegant, smooth soft silky tannins.

Elio Altare wines are exclusively imported by Farsons Beverage Imports Ltd. Trade enquiries, tel: 2381 4400.

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WINE

Dedicated To Purity.

A spotlight on biodynamic wineries Pian dellâ&#x20AC;&#x2122;Orino & Stella di Campalto in Montalcino.

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WINE

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... In the vineyards, painstaking oversight takes place during the entire growing season to ensure that only the finest quality fruit is still on the vine at the time of harvest, and the harvest is conducted solely by hand...

PIAN DELL’ORINO Run by Caroline Pobitzer and Jan Hendrick Erbach, Pian dell’Orino is one of the top estates in the Montalcino area.

The owners are extremely passionate about producing the highest quality wine in the most harmonious methods possible to protect their environment. True to their quest, the estate’s six hectares of vines have been farmed completely organically for many years and are now cultivated under biodynamic principles.

Caroline managed her family property in the Süd Tyrol for several years, and it was there that she took care of the largest and oldest (600 year-old) in Europe. Born in the city of Karlsruhe in Germany, Jan studied both viticulture and oenology there. He then worked for several years as an oenologist in France before meeting Caroline and moving to Montalcino.

The Pian dell’Orino estate is now dedicated to ecological responsibility and sustainable agriculture, but it doesn’t take precedence over the pursuit of making great quality fine wines.

Only Sangiovese Grosso grapes are grown at Pian dell’Orino, apart from other small plots of cabernet and merlot for the Super Tuscan Piandorino. Yields are kept to a very low level, with green harvesting practiced in every vintage to reduce yields to only four bunches per vine.

In the vineyards, painstaking oversight takes place during the entire growing season to ensure that only the finest quality fruit is still on the vine at the time of harvest, and the harvest is conducted solely by hand.

In the cellar, the grapes are treated as naturally as possible, and the wines ferment on their indigenous yeasts gently and thoroughly before being aged in a combination of barriques and large botti for one to several years prior to bottling, depending on the wine. >>

STELLA DI CAMPALTO Located to the south of Montalcino, Stella di Campalto is just a stone’s throw from Saint Antimo Abbey.

The Stella di Campalto team works hard to preserve the harmony of the natural environment, as they feel fortunate to be guests in a generous land protected by Mount Amiata.

“We have every intention of continuing to be a small-scale producer with just a few plots – this way, we can walk around our vineyards personally and get to know them a little better every day.”

The company was founded by the family and has grown with it. The estate extends across 13.45 hectares on what is an integral piece of land around the cellar complex - an area that is home to woodlands, olives groves (planted in 1920) and 5.5 hectares of vineyards.

Stella: “The location of Stella di Campalto chose me, as my passion for the land and culture turned into a love for Sangiovese, and with time, Brunello di Montalcino. Being a neighbour of Poggio di Sotto, I was also fortunate to meet the winemaker Piero Palmucci, who became a friend and mentored me.”

With vineyards that she planted in 1998, Stella produced her first Rosso in 2001. By the 2004 vintage, she began to bottle Brunello.

Her approach to the vineyards has always been organic, but over time the draw of biodynamic practices captured her attention and continues to this day. Stella farms six different parcels of Sangiovese, which are all tended to and picked according to their natural attributes. In the winery, the wines are fermented with natural yeasts in large upright wooden vessels before being transferred to neutral small French and Austrian oak.

“There are no restrictions in the way that we make the wine; it’s instinctual more than anything else. The Brunello usually spends 45 months in oak, but the reality is that it isn’t bottled or released until we feel that it is ready.”

For this reason, the release of Stella di Campalto can come a year or more behind the current releases of most producers. The Rosso of Stella di Campalto is produced in the same fashion as the Brunello with the only difference being that it is only aged for 22 months in barrel. Through careful selection, Stella and a group of like-minded producers (including Caroline Pobitzer and Jan Hendrick Erbach of Pian dell’Orino) taste through their wines together and decide which barrels will lend the best expression of Brunello or Rosso.

You can find Pian dell’Orino & Stella di Campalto wines at Philippe Martinet Fine Wines.

WINE

Elio.

The daring wine-maker and vineyard owner Elio Altare talks to Nude Food about sleeping in the cellar, growing his veggies, buying a village, and his most fondly remembered bottles.

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WINE

It all began when Grandpa Giuseppe went to la Morra in 1948. The family Altare was originally from the town of Dogliani, then the farm in La Morra was bought. Back then the estate covered 5 hectares of Nebbiolo, Barbera and Dolcetto vineyards, along with some peach, hazelnut and apple trees. Those were times when orchards gave higher yield and more profit than vineyards.

Back then it wasn’t easy, given the economic crisis that lasted for years. Elio, along with other friends, decided to learn more about wine-making beyond the borders of Piemonte, trying to grab some of the success that those regions were enjoying. Their first trip to Burgundy, in January 1976, was a revelation, and when Elio returned home he knew there were major changes to be made.

He wasn’t afraid: he grabbed a chainsaw as if it was a sword, and first he cut down the fruit trees in the orchard, then he chopped up the big old wooden tanks in the cellar into fire wood. This way he made room for his first brand new barrique.

Being from an older generation and poorer times, he was not able to accept what he thought was an offence against common sense and tradition, and because of their different opinions, Giovanni and Elio’s relationship fell into silence. He died in 1985 and tragically disinherited Elio.

Elio continued to work while he bought back the winery and vineyards from his siblings. The wine-maker stood firm then and still does today. Stubbornly, he decided to change direction and give a different interpretation to the family’s wine, favouring elegance, finesse, and balance, following a strict regime in the vineyards, adopting new vinification and ageing techniques in the cellar.

The farm is still family-managed today. Under Elio’s supervision, they farm 10 hectares with an average production of 70,000 bottles.

Since 2003 Silvia, the oldest daughter, began working besides Elio, while Elena, the youngest daughter, moved to Germany, where she runs a wine importing company. >>

His father Giovanni didn’t understand him. His son’s radical decisions were too far from his way of thinking.

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Cittadella - Gozo

Surfacing the most beautiful spaces

The Factory, Mosta Road, Lija. T: 21 433636 www.halmannvella.com

I read that you have slept in the cellar to listen to your wine. Is this true? If so, what did it say?

Q+A

with Elio Altare.

Interview by Lisa Borain.

Yes, I was sleeping in the cellar at the very beginning of my career. I wanted to make sure I was applying all the right techniques that I had learnt from our wine-makers. In order to respect the timing and the temperatures, I had to do it all manually since I didn’t have the machineries that we have today (for instance, rotary fermenters).

Are you still looking to work on exciting new projects, or have you reached a stage where you are satisfied and will stay still?

Challenge runs in my blood, so apart from the winery in Barolo, about 15 years ago I began a small winery in Liguria, in the area of the Cinqueterre. About 10 years ago, I and three partners bought the ruins of a village and a few hectares of land in the valley of Castelmagno, between France and Piemonte, at 1,600 metres.

There, we are now producing a local cheese with cows grown organically. I have my own garden and I grow my own veggies and fruits, and I’m also trying to grow an old ancient local white grape variety called Liseiret. I’m trying to create a sparkling wine out of it.

What is your favourite grape besides Nebbiolo?

I love Pinot Noir, but I’m really into Sicilian Nerello Mascalese, Aglianico or Sangiovese.

Apart from making and drinking wine, what do you love to do the most?

I’m a real farmer, a contadino. I love working in my garden and growing my own veggies and fruit.

Can you give me a few sentences in your words to describe the character of the best crus of Piedmont?

©www.serafina.cc

The Barolo appellation is just as small as it is complex - north to south wines change completely in structure, so it really depends what you are looking for, what food you are having, and when you drink it. Every vineyard has his own character; it’s like having different sons - you like them all, but they are all different.

Please tell us about one bottle that you remember with particular joy.

I have great of imported a super fresh 1904 Elio Altare wines are memories exclusively

by Farsons Musigny from Comte de Vogue, fresh as a rose!

Beverage Imports. For trade enquiries, tel: 2381 4400.

1895 Cos d’ Esturnel, and thinking more local, 1961 Elio Altare wines are exclusively imported by Farsons Beverage Imports.

Bartolo Mascarello Barolo and 1982 Gaja Sperss. nf.

Trade enquiries, tel: 2381 4400.

SAKE

Interview

with

Sake Samurai Natsuki Kikuya What is your favourite sake style and why?

I do love a sake that tells a story to drinkers, whether it’s about the producer’s family history, or the characteristics of the rice that has been grown by passionate farmers, or the food and drinking cultures which have nourished the sake over the ages... or simply the sincere personality of Toji (master sake brewer).

Unlike wine, sake quality can be made up of multiple different factors, including producers’ techniques and brewery procedures, as well as the quality of the raw ingredients. This all contributes when sake tells its own stories - by showing the great balance, elegance, precision and purity. My favourite and respected sake brands are countless, but include the classic prestigious ones like Isojiman, Daishichi, Kikuhime, Juyondai, Jikon and Matsuno Tsukasa, and young leading brands like Aramasa, Hakurakusei, Kaze no Mori, Sawaya Matsumoro, Hoken and Tanaka65. Most of them are not available outside of Japan, however.

If I were to pair sake with other food aside from Japanese cuisine, what would be your recommendation?

My favourite non-Japanese paring with sake is a board of different cheeses. As sake is rich in lactic acid (and low in malic or citric acid), it’s almost a perfect combination with some cheeses. Though strong cheese like Stilton or Roquefort requires specific wines (sticky sweet wines), some elegant and smooth sake can go really well with them. Also, matured Parmesan or Cheddar with full umami works well with umamifull rustic Kimoto/Yamahai Junmai.

(I highly recommend you to try this!)

Also, a range of fresh seafood like sea urchin, pesce crudo, fresh oysters or caviars are amazing with the refreshing cleansing style of sake, like chilled Honjozo or Junmai Ginjo with restrained aromas.

Sake has a history of over 2,000 years. Is the sake trade still very strong in Japan?

Sake was given birth from our wetrice cultivation culture called Inasaku.

Japanese people have been growing nude food.

and eating rice as a main diet for over 5,000 years, and sake was created around 2,500 years ago as a by-product of rice. Up until 80 years ago or so, the only alcohol beverage in Japan was always sake and Shochu - which is a Japanese spirit produced mainly in the southern part of Japan. Then our culture became radically westernised after World War II, and we began drinking beer, wine, and spirits with hamburgers and spaghetti, and sake became an ‘old people’s drink’.

I remember growing up seeing my grandfather drink hot sake for every single dinner, yet I was never attracted to trying it myself.

My generation thought that other Western drinks were way more fashionable than sake.

With all these negative images, domestic consumption and production of sake brewery numbers had dropped by one-third over the past 70 years - which is a very sad fact to accept. >>

SAKE

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SAKE

â&#x20AC;&#x153;I remember growing up seeing my grandfather drink hot sake every single dinner, yet I was never attracted to trying it myself. My generation thought that other Western drinks were way more fashionable than sake.â&#x20AC;?

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SAKE

Then, Northern Japanâ&#x20AC;&#x2122;s large earthquake in 2011 opened the eyes of the young Japanese generations to try sake. Consuming it was the easiest way to support the area, since it was produced in the heavily damaged place after the tsunami and quake. As a result, many continued to drink craft sake after discovering how tasty it was. The consumption number still continues to drop today, though I hope it will gain its life back in Japan and abroad with the growth of passionate consumers and producers in and outside of Japan.

What is your favourite sake that is brewed outside of Japan?

The large national companies opened up sake production to produce lower grade sake in the USA in the 70s.

Then craft sake brewers began to pop up in the 90s in the USA and Canada. Over the past 5 years or so, we have had Norwegian, Spanish and Australian sake makers starting up small businesses - and this year, the first British and Mexican

breweries are planning to open.

Although there are some opposing opinions about it, itâ&#x20AC;&#x2122;s a great way to make sake accessible and promote it as a category. After trying their locally made sake, this could be a gateway to open consumersâ&#x20AC;&#x2122; eyes for Japanese sake. It is very difficult to choose one brewery as my favourite, since the category still needs to grow and improve to come close to the quality of sake in Japan. There are many difficulties to overcome in making sake; the local hard water, finding a way to polish the rice, sourcing koji, the yeast and the facilities. However, I am personally very much looking forward to trying the British sake made in Cambridge this year!

What is the best way for novice sake drinkers to learn more about it?

The best way is always to visit Japan and try as much sake as possible! This is not always easy when living in Europe. Big cities, such as London, Paris or Milan have a good number of sake bars with

resident sake sommeliers/experts.

I would recommend visiting one of those places and trying several sake in different styles, regions, or breweries recommended by the experts. There are several sake books published in English by American sake educator John Gaunter or British first master sake brewer Phillip Harper. I publish the sake magazine quarterly in English and you can purchase the past and current issues online (www.museumofsake.co.uk/ journal-shop/). Or, if you are very committed to learn more about sake, WSET (Wine & Spirits Education Trust) offers level 3 awards in a sake course 3-4 times a year in London, and we are trying to launch our first level 1 and 3 course in Malta with Farsons Beverage Imports this October. nf.

For more information about sake courses in Malta, contact William Rizzo on william.rizzo@farsons.com

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TABLE

sublime easter time...

Josette Schembri Vella from LOFT brings us Easter table inspiration to make that Sunday lunch drop dead gorgeous.

Photography Alan Carville Styling Josette Schembri Vella, LOFT

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TABLE

TABLE

Easter is the perfect excuse to bring in laid-back pastel colours. Create fun and whimsy with elements such as Cadbury easter eggs, which just happen to be the ideal muted spring colours.

Try not to bring in too many colours - pick one and keep everything else around it simple.

Mix elegant with natural to get that effortlessly chic effect.

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TABLE

Bring in natural elements to give your table that earthy spring time feel.

Create varying heights with accessories to keep things interesting.

Use an easy-on-the-eye pastel colour as your backdrop.

Keep table and flatware nice and simple to extend a natural, casual theme. nude food.

TRAVEL & WELLBEING

TRAVEL & FEELING GOOD Photographer Tonio Lombardiâ&#x20AC;&#x2122;s experience of nothern Italy, the travel adventures of Chef Debbie Schembri, and a spotlight on Sanya Centre in Naxxar. >>

The beautiful northern Italy through the eyes of Photographer Tonio Lombardi on page 86.

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TRAVEL & WELLBEING

The Adventures of Chef Debbie Schembri

The Journey Westwards { Baptising fish and violating lobsters } Words & images: Debbie Schembri

One day I stopped pissing about pretending I didn’t want to cook professionally. I decided I wanted to travel and cook - and earn money. ‘I should work as a chef on board a yacht’ I said to myself. Simple. With no experience working on any boat and no experience cooking other than for myself, it’s a wonder I ever got a job. Luckily, a lovely pot-bellied Captain took a chance on me. Sitting in my plane seat I tried to quell the genuine fear that I was carting myself off to be a sex slave. All worries were allayed once I sat down on deck in Las Palmas marina, and took my first sip of cold beer. However, my anxieties swiftly returned the next morning as we set sail to the Caribbean; a casual 2 weeks crossing the Atlantic, and I found myself toppling on the floor clutching food as the boat listed

to starboard. Miraculously I coped, found my sea legs, kept the crew well fed, my family suitably worried that I had drowned, and even managed to fit in a swim halfway across the Atlantic.

But that’s not where the real fun begins. That first job was 6 months easing into the industry. In that time, I learnt a ton about cooking for clients, how not to sink a boat and a few other similarly important skills. I also gained the confidence to apply to bigger yachts.

Enter the best two years of my life. I joined a beautiful catamaran with a crew and family to match. We chartered a fair amount during the first year, but in the second we began what I called ‘Our Journey Westwards’.

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TRAVEL & WELLBEING

With the plan of sailing to New Zealand, stopping in places along the way, in mid-April 2015 we waved goodbye to the Caribbean and pointed the boat in the other direction.

Provisioning in the Caribbean had never been ‘easy’, but by that time I had grown accustomed to what I normally could and couldn’t find.

From this point on I had absolutely no idea what I was going to come across. It was both equally exciting and unnerving. With that in mind I tried to stock up the boat as best I could with things we would miss if I didn’t find them. Silly things. Like Siracha. 10 bottles worth. Seeing as we were potentially looking at a year of travelling, it took several days until I was satisfied and had stashed everything away into any conceivable hiding place - including under my bed!

The first leg of our trip was to take us a week, sailing to San Blas, which is an archipelago made of some 378 islands, 49 inhabited by the native Kuna Indian tribe. We had sailed for similar amounts of time before, however, this time it differed in that nearly all the islands were spits of sand unable to sustain any vegetation other than coconut trees. So, finding fresh vegetables out there wasn’t an option. This is a place where, although you can see mainland Panama, they have willingly chosen to forgo land-lines, mobiles, internet and live in the traditional way, which their tribe has done for centuries.

What we did have an abundance of during our passage was fish! The instant you hear that whirl of the

line go you know that there is the promise of insanely fresh fish for lunch. It became a tradition of mine to name every single fish that we caught. My very first I christened Henry. I’m not sure why I did it; I think it gave me a more personal relationship with the fish and in that way, I treated it with even greater respect, making sure I didn’t waste any. Passage food differs to food for clients, but that doesn’t mean it shouldn’t be as tasty. One of my favourite ways to serve the crew Mahi Mahi was to fillet, batter and fry it, then serve it in soft bread rolls that I had made that morning, some of my tartare sauce, a squeeze of lime, and salad.

deck in their wares until it looked like a startling puzzle.

Others came around selling reef fish. I was dying to buy some.

However, the risk of Ciguatera, an illness caused by eating fish in tropical waters that have ingested a toxin was very high.

It’s not possible to detect which fish are contaminated and so eating those fish would have been like playing Russian roulette. Ciguatera poisoning won’t kill you, but it will make you feel horrific, even possibly causing neurological symptoms. If I was on my own I would have bought some, but there was no way I was going to risk it with anyone else!

San Blas was nothing short of stunning. From the stretches of sand dotted with palm trees and wooden huts, to the reefs with capsized fishing boats poking out of the crystalline water (that certainly hadn’t landed there gracefully) looking like they had been strategically scattered about.

Within seconds of us dropping anchor, groups of locals would begin rowing out to us in their canoes loaded high with crafts made using the traditional style of Mola. This is a technique which comprises layering different brightly coloured fabrics on top of each other with various geometric animal designs carefully cut out to reveal the colours beneath. They are made in individual squares and then stitched together and wrapped around the body to form their traditional dress, also coiling strings of fine beads around their ankles and wrists for decoration.

The women who visited us would climb on board and cover the back

However, I did get my hands on a few spiny lobsters which made me very happy. What didn’t make me happy was the thought that I had to kill them. A little secret here - these would be my first victims.

To say that it’s a bizarre feeling to stick a kitchen knife into the skull of another living creature is an understatement. The Captain tried to cheer me up by showing me a trick that was meant to drag out their poo vein. Essentially you chop off one of their antennae and force it up their rear end! I felt massively inappropriate violating him! As payback, I realised that they don’t call them Spiny lobsters for nothing, and my hands were super scratched up by the end of the ordeal. I made a bisque from the shells and grilled up the tail meat, just drizzling a little brown butter with a squeeze of lemon on at the very end. They were deliciously sweet and tender, and served as the perfect end to the start of a very extraordinary adventure. nf.

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TRAVEL & WELLBEING

TRAVEL & WELLBEING

ah, Italia!

A photographerâ&#x20AC;&#x2122;s perspective

The beautiful northern Italy through the eyes of Photographer Tonio Lombardi. >>

“From a photographer’s perspective, Italy has got to be the most inspiring place on earth. Take me there any day to re-charge...”

TRAVEL & WELLBEING

An Invitation to Being Stress is not our friend. Itâ&#x20AC;&#x2122;s a major component to a number of mental and physical health issues, and often manifests itself in different ways for different people. Allowing yourself the opportunity to relax is key to keeping those stress and anxiety levels under control. The Sanya Centre offers us a way of alleviation. >>

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"We believe that every life experience is a call to adventure, a call to learn about ourselves and the world in a new way."

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While eating well is a major help in combatting stress, a weekly visit to a spa correlates with better quality sleep, fewer sick days, reduced absenteeism from work and fewer hospitalisations.

The founder of the local wholesome food pioneer Grassy Hopper brings us Sanya Centre in Naxxar.

“Sanya is an invitation to an experience of life that is nourishing, authentic and always challenging us to new depths of living. We believe that every life experience is a call to adventure, a call to learn about ourselves and the world in a new way.

Whether it’s high stress levels, a health challenge or a complication in our personal lives, we can take the time to discover ourselves through the situation, and thus discover a new depth of well-being in our lives.

Sanya Centre offers all the elements that are needed to support such a nourishing lifestyle. The Eco Spa is all about relaxation and detox. It’s about stopping the flow of stress with a time-out, allowing visitors to come back rejuvenated.

The centre’s organic juice bar adds the element of a supportive diet, with very high quality, organic ingredients prepared in exquisite raw ensembles.

The Yoga Hub offers a variety of classes, including Pilates to contribute to the physical side. And with the gym just next door, this is really a one-stop shop for every facet of high quality living. nf.

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QA

PEOPLE

+

with Chef Michele Laguardia He certainly doesn't dissapoint as an Italian Chef - Michele Laguardia has recently taken over as Head Chef at Innovative Gaming Group. He talks to Nude Food about his passion for food, life in a gaming kitchen, and his must-have kitchen design.

Photography: Tonio Lombardi

Where in Italy are you from and what brought you to Malta in the beginning?

I am from Fasano in Puglia and I came to Malta to learn English and to further my career.

Potatoes because can be transformed into anything, and eggs because they can be used to make breakfast, lunch and dinner.

What’s the dish that you prepare the best?

You’re now working as the head Chef in an everexpanding gaming company. What’s this like?

Different types of curry from scratch; Indian, Thai, Pakistani, Chinese.

Gaming Innovation Group gave me the opportunity to run the kitchen as the Head Chef and Manager, which is a big responsibility for me and hugely important for my career. We’re cooking for approximately 150 people every day at the moment, but we’re moving to a new, larger premise soon. In the new offices we’ll be cooking for about double what we’re doing now. The food we cook is fresh, and we’ve created a concept to prepare different cuisine from all around the world - for instance, Greek, Spanish, Thai, Italian, British, Indian...

With our experience, we try to make the employees happy with exciting, different food each day.

What’s the dish that you love to prepare the most?

You’re currently designing your own kitchen. What are the elements that were the most important for you?

The most important thing is that it’s spacious and well-organised, divided into sections where everyone has their own spaces to work in. The one piece of equipment that’s a must-have for me is a good combi oven and sous vide machine.

If you had to live with only two ingredients, what would they be?

I enjoy cooking Mediterranean food because it reminds me of my grandmother and mom cooking, and of course my home. But the food that I enjoy cooking the most is fusion, where I can combine different techniques and cuisine on one plate. A perfect example is my molecular peanuts and courgettes gnocchi with butter and sage, with lobster caviar and lemon foam.

What and where was your favourite meal in the world? Describe it for us.

I am passionate about picking mushrooms from the forest, and my best meal was in Basilicata, Italy where the most important food is meat from wild animals combined with wild mushrooms. The dish was slowcooked deer in truffle and wild porcini mushroom sauce with homemade Pappardelle.

When you go home to Italy, what is the first thing you want to eat?

Orecchiette cime di rape e acciughe (pasta with turnip and anchovies) if they are in season. nf.

nude food.

FIND IT

Find Nude Food magazine {at the below fine establishments}

8 Till Late Convenience Lower Ross Street, St Julian’s.

Gala Supermarket Testaferrata Street, Ta’ Xbiex.

8 Till Late Convenience Lower St.Augustine Street, Paceville.

Giacomo’s Cafe The Strand, Sliema.

8 Till Late Convenience Mater Dei Hospital, Msida. www.millermalta.com 8 Till Late Convenience No 91, Islets Promenade, Bugibba.

Agenda Bookshop Gozo Ferries.

Agenda Bookshop Level 3, Plaza Shopping Centre, Bisazza Street, Sliema.

Agenda Bookshop No 26, Republic Street, Valletta.

Agenda Bookshop Pama Supermarket, Valletta Road, Mosta.

Agenda Bookshop Pavi Supermarket, Manuel Dimech Street, Qormi.

Agenda Bookshop The Point, Tigné Point, Sliema.

Agenda Bookshop University Campus, University of Malta, Msida.

Asia Food Store Nazju Ellul Street, Gzira.

Farsonsdirect The Brewery, Mdina Road, B'Kara.

Greens Supermarket Ta L-Ibrag St, Swieqi.

GS Superstore Parish Street, Naxxar.

La Coccinella 65, Hight Street, St. Julians.

LOFT 21, St. Paul St, Naxxar.

Marsa Sports Club Aldo Moro St, Marsa.

Mint 30/39 Luzio Junction, Stella Maris St, Sliema.

Palazzo de Piro 3, Triq Is-Sur, Mdina.

Philippe Martinet Fine Wines 239/BB Tower Road, Sliema.

Pure Health Food Restaurant George Borg Olivier St, Sliema.

Pure Smoothie Juice Bar High St, Sliema.

Saint James Hospital George Borg Olivier Street, Sliema.

Saint James Hospital St James Square, Zabbar.

Saint James Hospital The Cosmetic Clinic, Triq il-Hafur, Attard.

The Veg Box Specialty Grocery Store Villa Bologna, St. Anthony St, Attard.

Scotts Supermarket 21st September Avenue, Naxxar

The Xara Palace Relais & Chateaux Misrah Il Kunsill, Mdina, Mdina.

Scotts Supermarket Amery Street, Sliema.

Scotts Supermarket Burmarrad Rd, Burmarrad.

Scotts Supermarket Spinola Bay, St. Julians.

Scotts Supermarket Triq Fleur-De-Lys, B’Kara.

Scotts Supermarket Triq ilGudja, Santa Lucia.

Scotts Supermarket Triq ilMina ta' Hompesch, Zabbar.

Scotts Supermarket Triq L-Ghenba, Attard.

TKS - The Kitchen Store 82, Naxxar Rd, San Gwann.

TKS - The Kitchen Store Level -1, The Duke Shopping Mall, Republic St, Victoria, Gozo.

TKS - The Kitchen Store Level -2, The Point, Tigné Point, Sliema.

Tower Supermarket High Street, Sliema.

Trading Post Gorg Borg Olivier Street, Sliema.

Stem Interiors The Quay, Ta’Xbiex Seafront, Ta’Xbiex.

TABLE STYLING SHOPPING DIRECTORY

Straws @Serafino Take Away Manwel Dimech St, Sliema.

BUTLERS Tower Rd, Sliema. www.butlers.com.mt

The Deli by Ladybird Farm 49, Qasam Street, Gzira.

The Grassy Hopper St Gorg St, Gzira.

The Grassy Hopper 59, St. John’s St, Valletta.

LOFT See contact details above.

Sue Mifsud Ceramics m: 7961 8983 | www.suemifsud.com

NEW VINTAGE IN STOCK 2016 Greywacke • Sauvignon Blanc “The 2016 Sauvignon Blanc has a fresh grass, bay leaves, green beans and wild thyme-led nose with hints of lime leaves and lemongrass. Medium-bodied and with a lovely creaminess to the texture, it offers great intensity and a long green-veggie finish.”

90/100 - Lisa Perrotti-Brown - robertparker.com Philippe Martinet Fine Wines 239/BB, Tower Road, Sliema • www.martinet-finewines.com • Tel: +356 2703 0093