Nude Food May 2017

nude food.

Your food & wine feel-good fix.

MAY 2017

The Best Wines To Take To A BBQ

A Mid-spring Night's Dream

{for under â‚Ź20}

This season's star:

The Peach

Baked peaches with amaretti biscuits

getting that gorgeous summer feeling...

Time to

Barbeque Up!

Leave your home furnishing frustrations behind.

On book stands now, The Open Book is the 500-page must-have guide to help homeowners navigate their way through renovating, furnishing or decorating a home in Malta. A compilation of reputable and recommendable options, insightful advice from those in the know, and solutions that can save a lot of heart and bank-ache, The Open Book helps you make the experience all the more efficient and well... fun.

FIND THE OPEN BOOK AT ALL AGENDA BOOKSTORES, WH SMITHS (MALTA), AND LEADING BOOK STORES OR ONLINE AT www.maltahomeguide.com/openbookpurchase

www.maltahomeguide.com

CONTENTS

Contents.

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

54 THAT FLOWER FLAVOUR A focus on the amazing colours, aromas and flavours that edible flowers can bring to dishes.

11 WIN WITH NUDE FOOD A bottle of 'The Storyteller' by Stellar Winery to be won.

62 WINE ROUNDUP Happenings in the world of wine.

12 THIS SEASON’S STAR Sweet, juicy, and good for you, the summertime staple peach is also surprisingly versatile.

17 TIME TO BARBEQUE UP! Lamb, chicken, pork ribs, and salads that’ll dub you salad royalty.

26 A LIGHT & LEAN DREAM Some lovely light and delicious dishes by Chef Stephanie Parker at one80 Café.

30 A MID-SPRING NIGHT'S DREAM A gorgeous expose of de Mondion Restaurant Chef Clinton Grech’s creations, styled by Luke Azzopardi and photographed by Sean Mallia.

64 THE LOVELY GEWÜRZTRAMINER The wine that's not talked about enough.

66 BEST WINES TO TAKE TO A BBQ A guide to wines that'll make the grade for under €20.

72 THE WORLD'S WINE TRENDS How you might be affecting the wine world.

74 THAT GORGEOUS SUMMER FEELING Josette Schembri Vella at LOFT brings us a summer-inspired setting with gorgeous colour and a nuance of floral.

78 THE JOURNEY WESTWARDS The travel adventures of Chef Debbie Schembri.

41 SEASONAL SWEETS Late spring fruit peaches & naspla desserts to love.

84 JAPAN Celebrating Japanese food through the lens of Rena Satsaki.

52 THE BEST WINE PARTMERS This issue's wine pairing recommendations.

90 THE TRANSITION A focus on the vitamins your body needs

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CREDITS

We've done it.. ...we've officially taken the huge leap to go from a printed magazine to a purely digital one. It's something that's been a long time coming and we're very excited at Nude Food to offer a fully downloadable and interactive online magazine. Now, simply click on images, key words and ads, and you’ll be taken straight to the source. The nudefoodmalta.com website goes hand-in-hand with the magzine, bringing readers daily stories, recipes and features so that all you food-lovers out there can be inspired daily with interesting food and wine related articles, awesome seasonal recipes, and lovely table settings. This issue, the gorgeous features and delicious recipes are all focused on the edition's 'vibrant' theme, celebrating edible flowers, the luscious peach, and great barbeque food ideas aplenty.

Here's to a bright, beautiful and tasty start to the summer season!

Nude Food Contributors

Publisher LB Publishing Ltd. Producer Lisa Borain Photography Alan Carville Sean Mallia Rena Satsaki

Alan Carville Photographer

Luke Azzopardi Stylist

Sean Mallia Photographer

Clinton Grech Sous Chef, de Mondion Restaurant

Josette Schembri Vella Director, LOFT Naxxar

Rena Satsaki Feature contributor

Debbie Schembri Independent Chef

Irene' Zarb Adami Stylist

www.nudefoodmalta.com

Advertising info@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

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CONTENTS

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

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Cauliflower has seen a substantial worldwide sales revival. With new innovative ways to cook the super food now so easily accessible, perhaps the veggie is finally getting noticed. It's good for a lot of things, but, it’s particularly rich in a nutrient called choline, which is essential for brain development.

Goldie’s on Testaferrata Street, Gzira has just launched a new menu. Known for their quality honest and good value food, the new menu doesn’t disappoint; find delights like wild boar sausage ciabatta and Berbere chicken pitta. They’re also keeping up the smoothie-making to help you keep that zing into your step. facebook.com/goldiesmalta Just launched, The Open Book is the 500page must-have guide to help homeowners navigate their way through renovating, furnishing or decorating a home in Malta. A compilation of reputable and recommendable options, insightful advice from those in the know, and solutions that can save a lot of heart and bank-ache. maltahomeguide.com/the-open-book

The Galley seaside restaurant in Ta’Xbiex is now serving pizza Tuesday to Saturday for lunch and dinner. The staple pizza options are all available, but there are some innovative must-trys, such as Pizza Gamberetti or Pizza Salsiccia. That view and pizza is hard to beat. facebook.com/ TheGalleyRMYC

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Floral and stripes are this season's answer to well, almost everything. La Coccinella in St. Julians has just received this stunning new 18-piece Tropicana Dinner Set to add to their vibrant collection of mismatched dinner sets.

Get that table set with a bold and beautiful vibe. facebook.com/LaCoccinellaMalta Palazzo Parisio has taken inspiration from the Italian tradition of relaxing with some drinks, conversation and tantalising snacks with the launch of its very own Aperitivo Evenings that will be organised each evening in the beautifully picturesque gardens for the coming months. palazzoparisio.com Chukkas at the Malta Polo Club recently hosted a charity event in aid of Kamaschi in Ethiopia. The dinner was held to help raise funds to supply benches and utensils for a new kindergarten in the area. Apart from creating awesome initiatives such as these, Chukkas continues to deliver one of the best steaks on the island. facebook.com/ ChukkasMaltaPoloClub The Grassy Hopper have now added a vegan, gluten free, bolognese pizza to the menu at their Gzira outlet. The eatery stays true to their philosophy that if we eat foods full of nutrients, energy and cleansing properties, the level of passion and commitment we can bring to our lives will increase accordingly. We love it! facebook.com/theGrassyHopper

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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 10

Win WIN

with

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VISd.cIoT /win m oo nudef N I W TO

A BOTTLE OF 'THE STORYTELLER'

from Stellar Winery Cabernet Sauvignon, courtesy of Hall Distribution.

Find out all about it in 'Wine of the Issue' on page 61.

THE OPEN BOOK

The 500-page must-have guide for anyone renovating, decorating or designing a home in Malta, courtesy of LB Publishing.

www.nudefoodmalta.com/win nude food.

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SEASONAL

If I had my little way,

I'd eat Peach This season’s star. Sweet, juicy, and good for you, this summertime staple fruit is also surprisingly versatile.

Peaches provide a great deal of nutrients with few calories and no fat - a healthy way to fit in one of your daily servings of fruit. Plus, they work so well with savoury foods. Bring on those peaches!

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The fuzz on the skin is controlled by a single gene. If you're not fond of the fuzz, you can drop a few at a time into a pot of boiling water for about 30 seconds and then transfer them to cold water immediately. The skins will slip right off in your hand.

Šveggieonapenny.com

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SEASONAL

hes every day... *

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There are over 200 varieties.

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They're part of the rose family (so are plums, apricots, and almonds).

They're considered one of the 20 essential foods for a healthy life.

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Eating them is believed by some to help reduce anxiety.

In fact, in Hungary, they're called 'Fruit Of Calmness'.

They contain vitamins A, C, B1, B2, B6 + loads of minerals.

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In ancient China, they were considered a symbol of long life and immortality.

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FOOD INSPIRATION SEASONAL

The ISKILDE Story A millennia in the making

La Highlands of Nestled deep in the Lake Denmark, the fabled ISKILDE artesian spring is fed by an aquifer embedded 60 meters below alternating strata of soil, quartz-sand and hard clay.

Formed during the latest ice age, these layers consist of billions of tiny rock and organic particles. As water seeps downward, over thousands of years, it absorbs a variety of rare and diierent minerals, before ďŹ nally gushing to the surface under intense pressure.

The result? A remarkably nuanced water.

Silky in texture, almost sweet and exceptionally smooth in body — proof that some things are indeed worth the wait.

Buy ISKILDE online from:

shop.halldistribution.com nude food.

ISKILDE is represented in Malta by Hall Distribution nude food. - +356 77905988 - sales@halldistribution.com 14 ISKILDE is a registered trademark of Iskilde ApS, 8660 Skanderborg, Denmark

SEASONAL

THIS SEASON! It’s a glorious time of year, and we’re making the most of it with these vibrant recipes to celebrate all that late spring connotes: colour, flowers, and most importantly... the beginning of the barbequing season! >>

Barbequed Sweet Bell Pepper Salad, recipe on page 48

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Buy Online: shop.halldistribution.com Sales Enquiries: sales@halldistribution.com | +356 77905988

FOOD INSPIRATION

Time to Barbeque Up! Ohhh, get ready... lamb, chicken, pork ribs, and salads that are going to dub you salad royalty >> Cook Michael Sikes Photography Alan Carville Styling IrenĂŠ Zarb Adami Plating LOFT, La Coccinella nude food.

FOOD INSPIRATION

Grilled Lamb Skewers with Carrots, Feta & Mint

“These lamb skewers are going to be the star of your show. They offer huge flavour, and unlike a lot of barbeque dishes, they actually look almost as good as they taste. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.�

Recipe on page 46. nude food.

FOOD INSPIRATION

Super Special BBQ Pork Ribs “The secret to creating the most succulent super special ribs to suckle and savour upon? Cook them in the oven before they ever hit the fire. It’s a romantic notion to cook ribs over an open grilled flame, but using the grill as a finishing agent instead of the main cooker is the key. Apart from that, the longer those ribs sit in that marinade, the tastier they’re going to become.”

Recipe on page 46. nude food.

FOOD INSPIRATION

Grilled Lamb Skewers with Carrots, Feta & Mint

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FOOD INSPIRATION

Dry Spiced Wings

“The chicken needs to be cooked beforehand because the spices brown quickly and can look burnt. So once the spice rub is on the chicken, it needs very little barbequing.”

Recipe on page 47.

Sweet Chicken Drums

“Don’t be alarmed when the kethcup carmelises and looks charred - this is part of the appeal and the taste.” >> Recipe on page 48.

FOOD INSPIRATION

Mayo, Dill & Egg Potato Salad “There are some elusive ingredients that go into this mayonnaise mixture to give the salad such an extraordinary bite. People are surprised when I tell them that it has splashes of Tabasco and Worchestshire sauce in it.�

Recipe on page 48.

Here & right, Bowls from LOFT. Spoons from La Coccinella.

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FOOD INSPIRATION

Barbequed Sweet Bell Pepper Salad

“There are a few reasons why it’s a great idea to barbeque bell peppers. For a start, it makes the process easier to separate the tough clingy outer thin skin from the silky flesh of the peppers. They also become sweeter through the process of carmelisation, and it makes them softer. And best of all…- it gives them that great smoked fire taste.” >> Recipe on page 48 nude food.

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up gastronomic delights

Valley Road, B’Kara.

T 2149 2149

satariano.com

A Light & Lean Dream Chef Stephanie Parker, one80 CafĂŠ Photography Alan Carville Plating LOFT, Naxxar

Prosciutto Ciabatta with Mozzarella & Local Figs Recipe on page 49.

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FOOD INSPIRATION

Peanut Marinated Chicken & Vegetable Skewers Over Orange Scented Quinoa Recipe on page 49.

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FOOD INSPIRATION

A MID-SPRING

Night’s Dream

Photography & Design: Sean Mallia Styling: Luke Azzopardi Food: Clinton Grech, (Sous Chef, de Mondion Restaurant, The Xara Palace Relais & Châteaux)

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FOOD INSPIRATION

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FOOD INSPIRATION

“

If we shadows have offended, Think but this, and all is mended, That you have but slumbered here While these visions did appear.

”

Greek Yoghurt Pannacotta with Roasted

Peaches & Passion Fruit

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The lunatic, the lover, and the poet, are of imagination all compact. nude food.

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FOOD INSPIRATION

Langoustines Cheviche

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I know a bank where the wild thyme blows, Where oxlips and the nodding violet grows, Quite over-canopied with luscious woodbine, With sweet musk-roses and with eglantine.

”

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FOOD INSPIRATION

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FOOD INSPIRATION

Peppered Tuna Carpaccio with Marinated King Oysters

“

Love looks not with the eyes, but with the mind, And therefore is winged Cupid painted blind.

�

Renaissance concave mirror available at camilleriparismode.

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FOOD INSPIRATION

Barbeque Lamb Chops & Grilled Vegetables

“

Lovers and madmen have such seething brains, Such shaping fantasies, that apprehend More than cool reason ever comprehends.

�

Fornasetti candle and silver shell available at camilleriparismode.

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FOOD INSPIRATION

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Pan-fried

Sea Bass & Baby Calamari with a Saffron Barley Salad

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FOOD INSPIRATION

“

The poet’s eye, in fine frenzy rolling, Doth glance from heaven to earth, from earth to heaven.

”

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FOOD INSPIRATION SEASONAL

SEASONAL SWEETS Late spring fruit peaches & naspla desserts to love >>

Baked Peaches with Amaretti Biscuits recipe on page 50.

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FOOD INSPIRATION

Fresh Peach Tart

This tart calls for lush ripe peaches & quality puff pastry.

That’s pretty much it.

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FOOD INSPIRATION

Serves 4 Cook Luisa Palmer 2-3 peaches 1 sheet of puff pastry, thawed ¼ cup sugar 2 tbsp butter, cut into small cubes ¼ cup whole milk ¼ cup light cream 2 tbsp apricot preserves Method Preheat oven to 200°C. Preheat a 20cm cast iron skillet slightly so that it’s warm to the touch.

Roll the pastry on a lightly floured board into a rectangle, roughly 25×30cm in size. Place in the skillet.

Cut a 1cm strip off each side of the pastry and lay on top of each of the corresponding sides. Press lightly. Poke the bottom of the pastry with a fork several times in different places to prevent excessive puffiness while baking. Layer the fruit decoratively on top. Mix the milk and cream together, and then brush the crust on the perimeter of the tart with it.

Sprinkle the fruit and pastry lightly with the sugar.

Dot with the butter and bake for 20 minutes. Rotate the pan, then bake for an additional 10-20 minutes or until the fruit is soft. If the crust is browning too quickly lower the temperature to 175°.

While the tart is still warm, heat the apricot preserves in the microwave and brush over the top of the fruit.

It can be warmed up before serving, with a scoop of ice cream. nf

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FOOD INSPIRATION

Loquat (Naspla) & Mulberry Sticky Upside Down Cake

by Chef Stephanie Parker, one80 Café

Recipe on page 51. nude food.

FOOD INSPIRATION

Fresh Peach, Ginger & Coconut Crisp

by Cook Louise Palmer

Recipe on page 51. nude food.

RECIPES

recipes.

Method for the carrots Whisk all the ingredients except for the carrots in a medium bowl to blend, then set marinade aside.

If using baby carrots, cut any longer than 7cm in half lengthwise on a diagonal. If using regular carrots, cut in half, into 4 pieces. Blanch the carrots in a large pot of boiling salted water until crisp-tender, for about 4-5 minutes. Drain. Immediately transfer them to a large bowl of ice water to cool. Drain and pat dry.

GRILLED LAMB SKEWERS WITH CARROTS, FETA & MINT (page 18)

Add the carrots to their marinade, and season with salt and pepper, tossing to coat. Cover and chill for at least 4 hours or overnight.

Serves 6-8 Cook Michael Sikes ½ kilo trimmed leg of lamb, cut into 3cm cubes ½ cup dry white wine ½ cup olive oil 8 garlic cloves, crushed 4 tsp sea salt 4 tsp sugar 4 tsp whole grain mustard 1 tbsp fresh thyme leaves, chopped 2 tsp chilli flakes, crushed ½ tsp freshly ground black pepper

To serve Arrange the carrots on a large platter and set aside. If wooden, soak the skewers in water for half an hour so that they won’t burn on the barbeque. Thread the lamb onto them.

For the carrots 2 tbsp olive oil 1 tbsp fresh lemon juice ½ tsp ground coriander ½ tsp ground cumin ½ tsp smoked paprika Pinch ground cinnamon 3 bunches baby carrots or 450g regular carrots sea salt & freshly ground black pepper

Meanwhile, toss the mint, feta, lemon juice, and oil in a small bowl. Season to taste with salt and pepper. Sprinkle the mint-feta mixture evenly over lamb and carrots.

Grill the lamb on a medium-hot barbeque for about 8 minutes for medium-rare to medium, turning every 1-2 minutes. Lay the skewers over the carrots and let them rest for 5 minutes.

To serve ½ cup coarsely torn fresh mint leaves ½ cup crumbled feta 2 tsp fresh lemon juice 2 tsp olive oil sea salt & freshly ground black pepper

SUPER SPECIAL BARBEQUE PORK RIBS (page 19) Serves 5 Cook Michael Sikes

Method for the lamb Whisk all ingredients except the lamb in a bowl. Then add the cubed lamb and toss to coat. Cover and chill, tossing occasionally, for at least 4 hours or up to overnight.

olive oil 2 racks of pork loin back ribs (approximately 1.5kg) 1 fresh red chilli, deseeded & finely chopped 1 thumb-sized piece of ginger, peeled & grated 5 cloves of garlic (2 grated for the marinade and 3 whole to include with the ribs in the oven)

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RECIPES

150 ml apple juice 100 ml white wine vinegar 2 tbsp ketchup 1 tbsp dijon mustard 100ml low-salt soy sauce 100g soft brown sugar 3 sprigs rosemary sea salt & pepper Method Drizzle some olive oil over the ribs, season with salt and pepper, and rub all over to coat. Put the ribs in a large roasting pan.

To make the marinade, whisk the chilli, ginger and grated garlic, apple juice, white wine vinegar, ketchup, mustard, soy sauce and brown sugar together. Place in a medium pan over a medium heat, stirring until the sugar dissolves. Then simmer for 10 to 15 minutes, or until the sauce has thickened. Let cool and then pour the cooled marinade over the ribs in the roasting pan. Add the rosemary sprigs and 3 whole garlic cloves on the top.

Refrigerate to marinate for at least 1 hour.

When ready to cook, preheat the oven to 200ºC. It takes 1 hour and 15 minutes to cook in the oven before it goes onto the barbeque, so prep your barbeque to be ready accordingly.

Place the roasting pan covered with foil into the heated oven. After 30 minutes of cooking, baste the ribs with the marinade. After another 30 minutes, remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.

Once the barbeque is ready, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes. Place the ribs on to a board and cut them up to serve.

DRY SPICED CHICKEN WINGS (page 21) Serves 6 (as a starter) Cook Michael Sikes

12 chicken wings 1 tsp dry garlic powder 1 tsp paprika 1 tsp mustard powder 1 tsp cumin 1 tsp salt 1 tsp dried thyme 1 tsp brown sugar ½ tsp cinnamon ½ tsp ground black pepper ½ tsp chilli powder For the sauce 2 cups milk 2 tbsp lemon juice 1 cup yogurt 3 pinches chives, chopped 1 tsp dijon mustard 1 lemon, juice & zest 1 tsp garlic powder 1 tsp salt 1 tsp pepper Method Make the sauce by pouring all the sauce ingredients into a bowl and mixing well. Cover and refrigerate.

Place all the marinade spice ingredients together in a jar and shake well.

Don’t add any oil or spices to the chicken wings before barbequing them for about 20 minutes over a hot grill, turning often until cooked through. The chicken needs to be cooked beforehand because the spices brown quickly and can look burnt. So once the spice rub is on the chicken, it needs very little barbequing.

Take the chicken off the grill and place in a large bowl.

Dust the chicken wings with half of the spice mixture (keep the other half for another time altogether) until they’re well covered.

Place the wings back on the grill and barbeque for a few minutes until the spice becomes a light brown colour on both sides. Although the spices won’t actually burn, be watchful, as they get the appearance of being burnt very quickly. Make sure you don’t over-barbeque – remember that the wings have already been cooked through.

Pour some of the sauce over the wings to serve and leave some on the side for guests to help themselves to extra. >>

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RECIPES

SWEET CHICKEN DRUMS (page 21)

MAYO, EGG & DILL POTATO SALAD (page 22)

Serves 4 Cook Michael Sikes

Serves 6 Cook Michael Sikes

12 chicken drumsticks 4 heaped tsps ketchup 2 tbsp olive oil (1 for seasoning, 1 for the marinade) 2 tsp worcestershire sauce ½ tsp dijon mustard ½ lemon juice 2 cloves garlic, crushed sea salt & freshly ground pepper

1kg new potatoes (with skin on) 3 eggs 4 heaped tbsp mayonnaise splash worcestershire sauce splash tabasco sauce ½ tsp dijon mustard ½ tsp paprika 2 large gherkins (non-sweet), grated and drained 2 spring onions, cut into fine rings ½ handful dill, chopped finely

Method Season the chicken drumsticks with 1 tablespoon of olive oil and salt & pepper. Mix the all the other ingredients together and then cover the chicken drumsticks with the mixture. Leave to marinate for at least 2 hours.

Barbeque over medium heat for about 20 minutes.

“The outside will caramelise on account of the ketchup and appear burnt in some areas, but this just adds to the awesome taste.”

Method Boil the eggs and potatoes in separate pots at the same time. Be careful not to overboil the potatoes (you don’t want them to crumble) - keep checking them with a fork. Drain the water and leave them to sit in a colander to cool. Once the eggs are boiled, cool them down by running under cold water. Peel and cut in half, leaving them on the chopping board for a few minutes to cool down.

Once the eggs have cooled, take out the yolks and place in a small bowl. Season with salt & pepper, and mash up the yolks with a fork to get all the lumps out. Once you get it as creamy as possible, add the mayonnaise, worcestershire sauce, tabasco sauce, mustard and paprika, and then stir with the fork until you get a smooth mixture. Chop up the white of the eggs into little pieces and add to the yolk mixture. Add the gherkins and 1 of the chopped onions, and then stir. Make sure you have drained all the gherkin juice before adding them.

Once the potatoes have cooled completely, chop them

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RECIPES

into half. Make sure they’re not still hot before coating with the egg mixture by hand, being careful not to crumble the potatoes. Sprinkle the left-over chopped onion rings and dill over the top, then serve.

Peel the skins off the peppers, cut them open, and get rid of all the seeds and innards. Cut the flesh into chunky pieces. If you still have charred bits on the peppers, this is good – it’s part of the final flavour.

Place the leafy salad greens in a bowl and add the charred pepper chunks, chickpeas, red onion, olives and basil, and toss everything together with your hands.

Sprinkle the crumbled feta and roasted pumpkin seeds over the salad.

Dress with the olive oil, lemon juice and balsamic vinegar, and season with the salt & pepper to taste.

BARBEQUED SWEET BELL PEPPER SALAD (page 22) Serves 4 Cook Michael Sikes 3 bell peppers (red, green and yellow) ½ cup pumpkin seeds 200g leafy salad greens (baby spinach or watercress) 1 can chickpeas, drained and washed under water 1 red onion, thinly sliced 1 cup pitted olives 5 basil leaves 200g feta, drained 2 tbsp olive oil (the best quality possible) 1 lemon juice 2 splashes balsamic vinegar salt & pepper Method Place the whole peppers on the barbeque grill over flames until they’re blackened on all sides. Keep turning over until all sides have blackened evenly. Then quickly place them in a closed ziplock bag for about 20 minutes to cool down. This will ensure that the skin just comes off easily.

In the meantime, roast the pumpkin seeds in a dry pan over a hot fire (still on your barbeque) for a few minutes until they start to pop and darken. Immediately remove them from the pan (they’ll burn if you leave them in the pan after taking them off the heat) and leave them on a plate to cool down.

PROSCIUTTO CIABATTA WITH MOZZARELLA & LOCAL FIGS (page 26) Serves 1 Chef Stacie Sammut, one80 Cafe 1 ciabatta 4 pieces of thinly sliced Prosciutto 1 tomato, sliced ½ bufala mozzarella, cut into thick slices 2 figs, cut into thick slices 15g watercress leaves drizzle of olive oil salt & pepper to taste Method Cut the ciabatta open and drizzle each side with olive oil. Starting from the bottom piece of bread, place the watercress leaves, then tomato slices, then mozzarella with a sprinkle of salt and pepper - and finally the fig slices and prosciutto slices. Place the top piece of the ciabatta and cut in half to serve. >>

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RECIPES

rounds. Combine the vegetables together with the olive oil, salt and pepper, and thread them onto skewers along with the chicken, alternating the colours as preferred.

Place the skewers on the grill, cooking for about 5-7 minutes on each side, until the peanut marinade has caramelized nicely and the chicken is cooked through.

Serve the skewers on a bed of the quinoa, and garnish with chopped peanuts.

PEANUT MARINATED CHICKEN & VEGETABLE SKEWERS OVER ORANGE SCENTED QUINOA (page 27) Serves 4 Chef: Stephanie Parker, one80 Café 2 chicken breasts 1 green bell pepper 1 onion ½ yellow courgette 6-8 cherry tomatoes 200 ml orange juice 300 ml water 1 tsp orange zest 200g uncooked quinoa drizzle of olive oil Salt & pepper to taste

BAKED PEACHES WITH AMARETTI BISCUITS (page 41) Serves 8 Cook Luisa Palmer 4 peaches, halved, & stones removed 150ml dessert wine 30g amaretti biscuits, crumbled in chunks ½tsp + ½ tsp ground cinnamon (½ to sprinkle over the peaches and ½ to add in the biscuit mixture) 1 tbsp honey 15g butter, softened 8 mint leaves to serve

For the marinade 2 tbsp peanut butter 2 tbsp soy sauce 2 tbsp brown sugar 2 tbsp lemon juice 1 tsp cracked black pepper

Method Preheat the oven to 200°C.

Method Heat grill to medium temperature.

In a small bowl, mix the marinade ingredients together and whisk until smooth. Cut the chicken breast into small chunks, and mix into the marinade. Set aside. >> Combine the quinoa, orange juice, orange zest and water in a sauce pan and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the liquid has been absorbed, for approximately 15 minutes.

Arrange the halved peaches, cut-side up, in an ovenproof dish and pour the dessert wine over. Sprinkle ½ teaspoon of the cinnamon over the top.

Mix the chunky crumbled biscuits with the cinnamon, honey and butter. Spoon the filling into each peach half.

Bake for 15 minutes, until the peaches are tender. Serve with a mint leaf on top.

While the quinoa is cooking, cut the bell pepper and onion into 2.5cm pieces. Slice the yellow courgette into nude food.

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RECIPES

FRESH PEACH, GINGER & COCONUT CRISP (page 45) Serves 2 Cook Luisa Palmer LOQUAT (NASPLA) & MULBERRY STICKY UPSIDE DOWN CAKE (page 44) Serves 8 Chef Stephanie Parker, one80 Café 5 naspla 75g mulberries 2 eggs 125g plain greek yogurt 250g unsalted butter 100 ml milk 250g 00’ flour 100g brown sugar 100g white sugar 2 tsp baking powder ½ tsp salt 2 tsp vanilla Method Preheat the oven to 200°C. Line a 20cm cake tin with baking paper.

In a small sauce pan, melt half of the butter and all the brown sugar together over low heat. Cook for 2 minutes.

Pour the sauce into the cake tin. Cut the naspla in half, removing the seeds, and place them cut side down on the sugar mixture. In the small spaces between the halves, place the mulberries evenly around the pan.

For the batter, mix the flour, sugar, baking powder, salt and butter. Add the yogurt, milk, eggs and vanilla, whipping until you have a creamy even mixture. Spoon the batter over the fruit, spreading gently to the edges.

Bake for 50 minutes or until a toothpick inserted in the centre comes out clean. Leave to cool, then gently turn upside down and remove the baking paper.

For the peaches 500g fresh peaches, peeled, pitted & thinly sliced ½ cup white sugar ½ cup brown sugar ¼ tsp ground cinnamon small pinch ground nutmeg 1 tsp lemon juice 2 tsp corn starch For the crisp 2 tbsp brown sugar ½ tsp ground cinnamon ¼ tsp ground ginger small pinch ground cloves 1 tbsp fresh lemon juice 2 + 1 tbsp coconut oil, melted (2 tbsp for cooking, 1 tbsp for greasing the baking dish) 1 cup gingersnap cookies, crumbled ½ cup shredded coconut flakes (unsweetened) Method Preheat the oven to 220°C. In a bowl, combine the peaches, 1/4th cup of white sugar, 1/4th cup of brown sugar, spices, lemon juice, and cornstarch. Toss to coat the peaches evenly, and then pour into a 2 litre baking dish. Bake in the oven for 10 minutes.

Remove the peaches from the oven and leave to cool.

Grease a 20cm baking dish with coconut oil and evenly distribute the peaches in the bottom. Drizzle the lemon juice and melted coconut oil over peaches.

In a small bowl, combine the brown sugar, cinnamon, ginger and cloves. Sprinkle over the peaches.

Finally, top with the crumbled gingersnaps and coconut flakes, and bake for 20 minutes or until bubbling. Serve warm in bowls with a scoop of vanilla ice cream. nf

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FOOD + WINE PAIRING

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

The reason beer tends to be the preferred choice for barbequed food is because it acts as a palate cleanser. Drinks like this scrape out richness and fat on your palate with acidity and coldness. Sparkling wine has the same palate-cleansing effect. There are also several high-acid white wines like dry Riesling, Grüner Veltliner and Sauvignon Blanc that will work nicely.

Don’t be afraid to chill reds when it’s super hot outside. Red is actually meant to be kept at 13°C anyway; it’s certainly not meant to sit in the sun.

When a wine with big tannins is chilled, it can be extremely refreshing.

Grilled lamb skewers with carrots, feta & mint, page 18

Super special barbeque pork ribs, page 19

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Raiza Rioja DOC Tinto Reserva Since this grilled lamb is on the light side, rather than a full-bodied wine, a younger, more fruit-driven wine such as a a Rioja reserva, a younger red Bordeaux, Cabernet or Cabernet/Merlot blend, a Chianti Classico or a northern Rhône red would work well.

Cleland & Souchet

Schloss Biebrich Troken Although ribs are meat, their flavour can actually be quite delicate, and a full-bodied wine might mask the flavour of the hour in the oven. An off-dry sparkling wine will help to cleanse the palate to keep it fresh and ready for more rich barbeque food. Farsonsdirect

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FOOD + WINE PAIRING

Sweet chicken drums, page 21

Dry spiced chicken wings, page 21

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Château Minuty Rosé Since the ketchup in this marinade brings in a sweet flavour, it’s better off with a light rosé or an off-dry wine, such as a white Zinfandel. If the smoke flavour is strong and the sauce is very light, you can move to white wines like Chardonnay.

Charles Grech World of Wines

Peanut marinated chicken & vegetable skewers, page 27

Greywacke Sauvignon Blanc Since this dish offers spice with no heat, there’s no need to go as far as a Riesling or a Gewürztraminer. A Sauvignon Blanc will nicely complement the delicate flavours of the cumin, thyme, and hint of cinnamon here. Philippe Martinet Fine Wines

Prosciutto ciabatta with mozzarella & local figs (page 26)

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Sybille Kuntz Mosel-Riesling Due to the peanut based marinade, it’s best to go with a wine that offers some residual sugar. A medium-bodied, fresh and spicy Riesling with hints of minerality and ripe apple aromas will work very well with this chicken. Philippe Martinet Fine Wines

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Stellar Winery Running Duck Chenin Blanc/ Sauvignon Blanc Wines that have a touch of sweetness, plenty of acidity and bold fruit are the best answer to Prosciutto, with its sweet-and-salty richness. The best pairings include Chenin Blanc, Riesling, Moscato, Rosé, Lambrusco, Grenache and Zinfandel. Hall Distribution

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EDIBLE FLOWERS

That Flower Flavour

Photography Alan Carville Bowl from LOFT Flowers from one80 Cafe

Apart from the amazing colour that edible flowers bring to dishes, they can add aroma and flavour (ranging from spicy to sweet).

We tend to associate edible flowers with fine dining in upmarket restaurants, but it doesn’t have to be so.

Some local garden centres offer them, but you can also grow them from seed. There are only certain flowers that are edible (others can be poisonous), so under no circumstances should you just eat whatever you find in the countryside!

There are some tips for eating edible flowers - the first is to always remove any trace of the pistils and stamen, and only eat the pedals. Get your digestive system used to eating flowers by introducing them into your diet one at a time, in small quantities. Make sure you know what the flower tastes like before adding it to a recipe - some can be surprisingly strong.

Make sure the flowers are organic and pesticide-free, whether they’re from your garden or from a garden centre.

GROWING FROM SEED Since already-grown edible flowers aren’t super easy to find in Malta, consider growing your own. They grow in pots as well as the ground, so a lot of space isn’t required.

There are some edible flower seeds available from local garden centres, but for unique varieties, it might be worth ordering online.

Once you’ve got your seeds, you’ll need to start germinating. We like the paper towel method because it’s fast and effective.

To begin, moisten a paper towel and wring it out so it is damp, not wet. Spread the seeds out evenly on it. Then, sandwich them with another moist towel. Fold the towel and put it in a plastic bag. Don’t ziplock the bag shut.

Keep the seeds in a slightly warm area (about 18-23C) until they germinate. Ideally place them under sunlight.

Piscopo Gardens carries the following edible flowers: calendula, dahlias, marigolds, orchids, roses, dianthuses, hibiscus, geraniums. F. Zammit Garden Centre currently carries begonias.

Germination should begin within a week or even a few days. As soon as the seed breaks and new growth begins, place in moist soil. For very small seeds, you can just lay the sprouts on the surface (or refer to the seed packet instructions), and for larger seeds bury slightly and cover with a thin layer of soil. >>

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FOOD INSPIRATION

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EDIBLE FLOWERS

Get to know your edible flowers...

Viola

Pineapple Weed

Nasturtium

Pea Flower

Strawberry Blossom

Pansy

Stock Flower Chive Blossom Borage

Garlic Mustard

Mini Dianthus

Chamomile

Cilantro Blossom

Fringed Dianthus

Kale Flower

Arugula

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Mexican Mint Gold

EDIBLE FLOWERS

VIOLA Offers a sweet, perfumed flavour, with the tender leaves and flowers working well in salads, desserts and iced drinks. The heart-shaped leaves are tasty like spinach when cooked.

NASTURTIUM Ranking amongst the most common edible flowers, they come in varieties, ranging from trailing to upright and in brilliant sunset colours with peppery flavours. Blossoms have a sweet, spicy flavour similar to watercress, while the leaves add a peppery tang to salads. Pickle the seed pods for a caper-like result.

the Cilantro leaves. Lemony citrus notes are balanced by a sweet spicy bite and finish with a subtle texture.

KALE FLOWER Little tender and sweet yellow blossoms that show up in early spring.

PINEAPPLE WEED Conical-shaped, yellow flower heads devoid of any blossoms. When crushed, the densely-packed yellow flowers and leaves have a pineapple-like aroma. Leaves and stems also offer a sweet herbaceous flavour.

PEA FLOWER Have a mildly grassy aroma and the same sweet vegetal flavour of a pea.

STRAWBERRY BLOSSOM The blossoms are edible, as well as the leaves, though they are on the astringent side STOCK FLOWER Native to the Mediterranean and is usually added to salads or a garnish to sweet desserts, and can also be candied. Its flavour is floral and its plant pods are edible as well.

CHIVE BLOSSOM Offers the same great slight onion flavour as the chive stems and leaves.

BORAGE Tiny star-like shaped blossoms in a lovely blue hue.

When they’re fresh, both the flower and leaves offer a mild herbal cucumber flavour and aroma.

MINI DIANTHUS (AKA CARNATIONS) Bright red and pink flowers with a bitter flavour, which can be steeped in wine, candy, or used as decoration.

To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. They have a light clove-like or nutmeg scent.

CILANTRO BLOSSOM Have a lacy decorative appearance with a minimal aroma. On the palate they taste like a milder version of

PANSY Have a slightly sweet green or grassy flavour. The petals alone are extremely mild, but there’s an overtone when including the whole flower. Use them as garnishes, in fruit and green salads, as well as in soups and desserts.

MEXICAN MINT GOLD MARIGOLD Small, bright flowers that have a liquorice-anise flavour, and are very similar to the taste of tarragon.

GARLIC MUSTARD Flowers, leaves, roots and seeds can be eaten. The flowers taste very spicy, like horseradish.

CHAMOMILE Small, daisy-like flowers with an apple-like flavour.

FRINGED DIANTHUS Flowers have a floral, spicy clove-like taste, which is great for desserts, in drinks or on ice-cream. The taste is best when the white heel is removed.

ARUGULA Blossoms are small with dark centres and with a peppery flavour, much like the leaves. They range in colour from white to yellow with dark purple streaks. >>

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FOOD INSPIRATION

Edible Flower Inspiration...

There’s really no limit! Decorate cakes and desserts, add them in salads, make popsicles with them, or stuff them with ricotta and fry them up!

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WINE

WINE TIME!

The best wines under €20 to bring to a barbeque (without embarrassing yourself), celebrating the lovely, sweet Gewürztraminer, and how you might be affecting the world’s wine trends. >> nude food.

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WINE OF THE ISSUE The Storyteller by Stellar Winery The Storyteller is a limited release range of one-off gems made from pockets of grapes that their winemakers believe have a unique story of vintage and terroir to tell.

This Cabernet Sauvignon made without added sulphites retains its natural dark ruby colour.

A fragrant mulberry and blackcurrant nose leads through to a palate with lots of dark fruit offset by a hint of cassis. Classic integrated oak rounds off this juicy wine.

Enjoy with rib-eye steak, braised short ribs, mushroom stroganoff, and mature hard cheeses.

Grape varieties Cabernet Sauvignon.

Soil Red oak leaf soil.

Maturing Vinified and matured in stainless steel tanks with French Oak staves. Bottled after 12 months.

Tasting Colour: Dark ruby red.

Nose: Fragrant mulberry and blackcurrant.

Palate: Lots of dark fruit offset by a hint of cassis., rounded off with integrated oak.

Steller Winery wines are imported by Hall Distribution and available at shop.halldistribution.com. Trade enquiries, tel: 7790 5988.

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WINE UPDATE

THE WINE ROUNDUP.

Happenings in the world of wine.

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Wine in a can?! Before judging, keep in mind that screw-top bottles were taboo not too long ago. The Barokes premium Australian wine in a can is making traction, particulary with those who enjoy their beach barbeques and don’t want to carry around heavy bottles of wine that heat up in the sun instantly. Maybe worth a try?

Find it at shop.halldistribution. com.

Grab a stunning Riedel Amadeo Decanter at an unbeatable price (€165). Originally produced to celebrate the 250th anniversary of Riedel, this gorgeous handmade and mouth-blown decanter is free-formed by senior master craftsmen and is executed in the finest quality lead crystal. Find it at La Coccinella, facebook.com/ LaCoccinellaMalta/ On April 26th-27th, Bordeaux saw its worst frost since 1991.

Reported estimates are that 70% of vineyards have seen at least partial damage to their vines due to temperatures that dropped down to around -3°C between 5am and 7am over the two consecutive mornings. Around 20% have lost between 90-100% of their potential 2017 crop.

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Just when you thought wine in a can was enough to get used to, Gik, the producers of a ‘blue wine’ are setting to expand. The Spanish brand maintains that the product is made entirely from natural organic ingredients with the wine made from a mix of red and white Spanish grapes. The colour comes from grape skin extract and a plant-based dye. gik.blue Wine & Dine by P. Cutajar is hosting a 5-course dinner with M.Chapoutier wines at Medina Restaurant for €55 per person on May 16th. One of the oldest names in the Rhone valley, the M. Chapoutier House is best characterised as one that cultivates its vines with the greatest respect for the natural balance and soil, since 1808. facebook.com/ WineClubMalta Farsonsdirect is hosting the Tasca d’Almerita Masterclass on May 18th at The Wine Shop in Mriehel.

The Masterclass will be presented

by Antonio Virando who will take those attending through the award-winning wines from their Regaleali and Etna estates.

Following this, a dinner will be held on May 19th at Michael’s Restaurant. facebook.com/ Farsonsdirect

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WINE

The lovely, sweet

Gewürztraminer Known for its aromatic bouquet, high levels of alcohol, and slightly sweet taste due to high sugar levels, Gewürztraminer is not talked about enough. It’s a great summer wine because it pairs so well with seafood and fish - and there are some excellent productions at a very reasonable price point. nude food.

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WINE

What you ought to know about Gewürztraminer + The grape's skin is actually red, as opposed to green, but the wines it makes have a typical white wine colour. + They're rarely oaked, and usually acidity is kept as low as reasonable to allow the grape's flavours to overtake the wine. + It's always aromatic, but from Alsace it reaches its peak of expression. These wines are usually dry and very pure.

<< ALOIS LAGEDER 2014 GEWURZTRAMINER ‘AM SAND’ (organic & biodynamic viticulture) “It bursts onto the palate with layers of mango, passion fruit, exotic flowers, mint and spices, showing remarkable precision. The mediumbodied wine delivers plenty of depth and persistence in a restrained, coolly elegant style.” - 90/100 Antonio Galloni - vinous.com €22 from Philippe Martinet Fine Wines.

Duck, Chicken, Pork, Bacon, Shrimp & Crab.

Cayenne Pepper, Ginger, Clove, Cinnamon, Allspice, Turmeric, Lime Leaf, Bay Leaf, Coriander, Cumin.

Less aromatic & delicately flavoured soft cow’s milk cheese and dried fruit.

Coconut, Red Onion, Bell Pepper, Eggplant, Tempeh, Squash & Carrot.

4 Reasons to Give Gewürztraminer a Chance 1 It's one of the 18 classic noble grapes.

FLAVOURS by ripeness

less ripe

Best paired with..

more ripe

GEWURZTRAMINER HUGEL JUBILEE Alsace Gewurztraminers are a true speciality of the region and Hugel offers a great version of it. Many will say that only in Alsace does the aromatic expressiveness of this variety attain such summits. Spicy and suave, it can be enjoyed on its own, but makes a marvellous accompaniment to all rich, spicy dishes, smoked fish, and oriental dishes. €24.80 from Farsonsdirect.

2 Most of the time, it's extremely good value with loads of excellent bottles for under €20.

3 It's great paired with Indian, Thai, and Middle Eastern Cuisine.

4 Surprisingly, it's a pretty rare wine grape (only about 20,000 acres worldwide).

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The Best Wines WINE

to Take to a Barbeque... {for under €20}

{without embarrassing yourself}

No one wants to show up to a chic barbeque with an inferior bottle of wine.

Nor do we want to spend a fortune every weekend. With the huge variety available, it’s hard to know what’s decent and what’s a disaster. This should help. >> nude food.

WINE

WHITE

CHATEAU DE ROQUEFORT ‘PETIT SALÉ’ €11.50 from Philippe Martinet Fine Wines

Petit Salé is a great bottle to bring anywhere for a whole host of reasons, but the main one is that it’s very good. Apart from this, the grapes are organically and biodynamically grown, which means that it’s highly distinctive on the palate.Tamlyn Currin describes this wine best when she says, “Super fresh and crunchy crisp. Like salad in a glass... you almost feel virtuous drinking this!”

GREYWACKE SAUVIGNON BLANC €16 from Philippe Martinet Fine Wines

You see this bottle a lot in Nude Food, and the reason for it is because we feel like this Sauvignon is exactly how one ought to be. Its price point is exceptional considering the quality of the wine. A crisp Sauvignon such as this one is brilliant for barbeques, too, with its refreshing palate, which will serve as a cleanser for the variety of often rich foods served at barbeques.

SEAGULL MOUNTAIN SAUVIGNON BLANC Ranges from €7.50-€8.50 from leading supermarkets

Okay, it’s another Sauvignon Blanc from Marlborough, New Zealand, but it’s extremely good value for money, and it’s available at most leading supermarkets. In our opinion, it’s a low-profile gem, lost in the sea of commercial wines on the supermarket shelves - perhaps due to the low-key lable.

TORRES VIÑA ESMERALDA

Approximately €7 from leading supermarkets or directly from P. Cutajar & Co This is seriously easy drinking wine and feels very Mediterranean in its approach. It’s delicate and aromatic - both of which are what you really want to bring in a wine to a barbeque. The production of this wine is substantial, which means that it can be found at most supermarkets and wine shops. >>

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WINE

ROSÉ M DE MINUTY ROSÉ CHÂTEAU

€11 from Charles Grech World of Wines

A subtle dry rosé from Provence is the ideal wine to drink at the beginning of a barbeque because it’s light drinking and complements a wide range of appetiser foods (and it’s extremely refreshing). Minuty is the quintessence of Provence rosés, so you can’t really go wrong with it if anyone favours the pink. Elegant and refreshing, this wine offers great value.

CHÂTEAU DE ROQUEFORT CORAIL €11.50 from Philippe Martinet Fine Wines

With organic and biodynamic viticulture behind it, the Corail is fleshy, silky, and focused on the finish.

Some rosés are so subtle that it becomes less about the wine, but in this case, you’re going to find a finish that hangs on with a strong, stony tenacity.

CHÂTEAU MIRAVAL ROSÉ

€16 from Philippe Martinet Fine Wines

Apart from looking absolutely gorgeous in its bulbous bottle filled with an exemplary light pink rosé colour, this wine just keeps proving itself to be one of the best roses available at its price point. It truly is a pure expression of the soil of Côtes de Provence, which makes it excellent value for money.

STELLAR WINERY RUNNING DUCK ROSÉ €9.20 from Hall Distribution

South African rosés can wildly vary in taste, but the Running Duck Shiraz Rosé has proven very interesting. To start with, it’s an organic and fair trade wine, which already distinguishes it from a lot of other commercial South African rosés. It’s light-bodied, and nicely balanced with a subtle acidity, leaving lingering flavours of red fruits on the palate.

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WINE

RED CHÂTEAU DE ROQUEFORT GUELE DE L’OUP

€11.50 from Philippe Martinet Fine Wines

An organic and biodynamic Grenache, Cabernet Sauvignon, and Cinsault blend, the Guele de l’Oup offers everything you’d want from a Provence red, and the kind of wine that makes you hungry. Closegrained tannins embedded in sweet dark blueberry fruit, offset by tangy acidity. A little bit of liquorice lingers on the end.

TRIVENTO MALBEC

Approximately €6 from leading supermarkets or directly from P. Cutajar & Co The Argentinians are notorious for their passion for barbequing, so they ought to know the best wine to go down with that steak. This Malbec from Mendoza is extremely down to earth and will work really well with grilled red meat.

PALLADINO BARBERA D’ALBA

€8 from Charles Grech World of Wines

This Barbera d’Alba from Piedmont offers an ample and fruity bouquet reminiscent of raspberries & morello cherries with hints of violet. It’s full-bodied, fruity on the palate, and medium to high in tannins, with a smooth and a long-lasting after-taste.

VILLA MARIA MERLOT CABERNET SAUVIGNON €14.24 from Farsonsdirect A highly reasonable price for this wine, which features ripe red cherry, raspberry and cassis fruits with cedar-spice undertones. A full and rich palate follows, enhanced by fine grained tannins and good

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WINE

Now what goes with what?

Ask what’s being barbequed beforehand to help you decide on whether to bring red, rosé or white with the aid of our trusty chart below.

Meat Steak

Burgers

Sparkling wine Sauvignon Blanc Chardonnay Dry Riesling Dry rosé Pinot Noir Malbec Syrah Cabernet Sauvignon

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Chicken

Fish steak

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WINE

How are you affecting the world’s wine trends?

It goes without saying that wine trends and supply are driven by the consumers. While people between the ages of 21-33 aren’t the biggest section of wine consumers yet, they’re the fastest growing, and they drink much more wine than baby boomers did at the same age. The result: a happy and growing relationship between millennials and wine consumption, which in turn is causing the wine world to experience a renaissance of sorts. Nude Food brings you the major trends taking place right now.

MARKETING Wine-makers are following in the same footsteps as the craft beer makers, creating new and unique brands that millennials can identify with.

This generation has been bred on marketing so it’s no wonder that it has become an integral component for wine producers. Apart from creating a surge of unique bottle labels all vying for consumers’ attention on the shelves, there are also new innovations on the rise, such as single-serve packages and wine in a can.

NATURAL WITH LOW YIELDS Millennials are largely for organic and sustainable, with an almost innate

respect to the environment that doesn’t come as naturally to later generations.

There are approximately over 200 different additives a wine-maker can use throughout the wine production process (most commonly including sulphur, tannin, yeast and sugar), but a growing group of individuals consider these additives a detraction from the art of wine-making. They emphasise that the personality of a wine shows through when it’s made simply using the essence of the grape and the fermentation process. Natural winemakers don’t use chemical pesticides or herbicides in the vineyard and they use wild, indigenous yeasts. They generally handle their grapes gently, handpicking them at harvest time. nude food.

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By letting each vintage tell its own story means that each one is different, which is one of the reasons mass producers won’t go down this route.

The idea of a small-batch wine made completely by hand is appealing to millennials because of its respect to the environment, its character, as well as its distinct flavour. The natural process focuses on the ecology of wine-making and the subtle differences that can occur based on what local animals and insects affect the grapes’ growth, as well as the climate.

The biodynamic approach to winemaking takes the natural process a step further, as it involves a highly holistic view of grape-growing, where

WINE

the plants, soil, flora, fauna and even spiritual or metaphysical forces form an ecological system that should be respected and cared for.

TECHNOLOGY Using technology in virtually every aspect of life has become the norm, so it’s no surprise that millennials are going to incorporate it in their relationship with wine. Undoubtedly, high-tech wine-making and drinking are a great way to delve into the complexities of wine or simplify the process.

Due to technology increasing the means to find, buy and share wines, the wine world is no longer a closed, mystical club for the privileged.

LOWER ALCOHOL Almost a third of millennials have reported that they drink wine daily, which means that big, rich and alcohol-laden wines don’t fit into this drinking-style.

This is not such a bad thing for winemakers; too much alcohol can cause imbalances in the wine, and also those with a lower alcohol content allow for much subtler bouquets of aroma, as the complexities aren’t masked.

SINGLE-SERVE The new generation is hungry to learn, and to learn fast. There’s no better way to learn about wine than to try as many different grapes and producers

as possible. The problem with tasting premium wines is that they’re super expensive to open for a taste, since once opened, they’re exposed to air, which changes their profile and characteristics.

If they don’t get sold soon after, they’ll go bad within weeks.

In answer to this, a company called Coravin has created a system that allows consumers to pour, taste and enjoy a wine without removing the cork and exposing the wine to the oxidation that degrades it. The implication of this is that wine outlets are now able to offer nearly any wine by the glass, meaning that the variety of accessible, high-quality wines has just greatly expanded for those who are interested to try and learn. nf

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TABLE

Getting That Gorgeous Summer Feeling....

Josette Schembri Vella at LOFT brings us a summer-inspired setting with gorgeous colour and nuances of florals. >> Photography Alan Carville Styling Josette Schembri Vella, LOFT

Puylaert Home Basics plaid ‘Milla Pink’ throw, €99.

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TABLE

Henry Dean ‘ 'Mary Mango'’

vase, €11.

Puylaert Home Basics watermelon pillow, €45.

Henry Dean apple green bowl, €30.56.

Atipico tumbler glasses, €88 for set of 4.

Henry Dean Fire’ vase, €26.

Puylaert Home Basics marble pinch pot, €85.

Genevieve Lethu cake dish, €55.

Cote Table napkin (€5.50) + napkin ring (€5.65).

Puylaert Home Basics bamboo table + 2 directors chairs, €290.

Pepe Panalver Orangie Roseraie, €130.

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The Quay, Ta’ Xbiex, Ta’ Xbiex XBX1027 Tel: 2133 2019 www.facebook.com/Stemmalta

TRAVEL & WELLBEING

Chef Debbie Schembriâ&#x20AC;&#x2122;s travel adventures including wild beasts and racial stereotypes, Japan through the lens of Rena Sasaki, and the transition within our bodies from winter to spring. >> nude food.

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TRAVEL & WELLBEING

The Journey Westwards {of wild beasts and racial stereotypes}

Words & images Chef Debbie Schembri

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TRAVEL & WELLBEING

If there was a place in the world I could confidently say I wouldn't want to live, it would be Panama City. More specifically, right next door to the canals. What a bizarre place full of tankers, freight ships and a regiment of cranes. As far from picturesque as you can imagine.

This contrasted starkly with our week in the San Blas islands. As we approached the scene; rain spitting down on us, our radar system was suddenly attacked by an army of AIS triangles marking the onslaught of boats waiting to go through the canal. We were a very little shrimp in this sea of sharks.

But before the excitement of the canal we got to dock in one of the marinas and sample some Panamanian cuisine. After three weeks of cooking for others, sitting at a table with someone else cooking for me felt glorious!

However, as we began to speak to the waitress in a garble of Spanglish, I began to see the first signs of what would emerge as a recurring theme during the time spent in central America. No cheese. My soul wept a little. >>

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TRAVEL & WELLBEING

Luckily, chicken soup comforted that little soul.

I plunged into a traditional chicken Sancochu. Somewhere between a thick soup and a stew, it's synonymous with Panamanian cuisine.

Heavily influenced by Latin cooking, it's flavoured with Culantro (a more pungent cousin of Cilantro) and includes white yam and corn staples of the region.

It was aromatic, spicy and served with coconut rice on the side meant for spooning in. Because my eyes have always been disproportionate to my stomach I felt the need to order a starter of Patacones con Ceviche to supplement my stew.

Patacones are fried green plantain and, in this case, were moulded into little cups that served as vessels for a tangy seabass ceviche - yet another popular dish.

Sadly, despite my enthusiasm, I couldn’t manage to finish everything off. Luckily, the boat’s engineer, forever my hoovering companion, lapped up the scraps.

However, even Mr. Engineer, as we'll call him, would soon meet his match the next day in the form of a scrawny little Panamanian man who would act as one of our guides through the canal.

Before we were scheduled to pass through the locks, I got the opportunity to whizz to a supermarket in town. And thank goodness for that, as our fresh supplies had literally dwindled down to two florets of broccoli and about five mange touts! Sometimes this is how I get to see a country and learn something about its culture.

You might find it limiting, but there is a lot you can garner from a car window and a few hours wandering through the aisles!

I was gifted with a very amusing, yet slightly manic taxi driver. Enter Sir Rojero Powell. Confidante, Spanish teacher, wildlife guide and religious enthusiast.

A frantic man who flitted between warnings about the panthers and alligators that could eat me alive in the jungle, to criticisms of his fellow countryman's vices of gambling and prostitution.

So talented was he as a driver that several times, whilst driving at significant speed, he casually removed both hands from the wheel.

Sometimes it was to make the signs of the cross, at others to demonstrate the movements of a giant, red Pacific crab.

In between sporadic outbursts of ‘Thank Jesus he’s so good’, I learnt this man’s life story and came away from my journey, chuckling rather than lamenting my woes of not finding any decent cheese at the supermarket.

Finally, it was time for our canal stunt. We had been talking about it for months, all of us eagerly wondering what the transition between the Atlantic and Pacific Ocean would be like. First off, we met one of our pilots who would help steer us through. I was expecting a gruff Panamanian, but instead we were greeted by a sweet, yet stern, American ex-military Nannu. Next, in order to go through, we had to raft up to another sailing boat. If our boat was a little shrimp in comparison to the tankers, then this one was a mere plankton. Full of crazy, topless French men – all, I kid you not, smoking cigarettes as they tied the lines. It was mental to think that they were also undergoing a Pacific crossing in their little bath tub.

The way the canal works is that you have three locks on either side of a lake. The boat then has two lines off the bow and two off the stern. These in turn are attached to longer ropes that get thrown up to men standing on either side of the walls. >>

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When the boat moves through the locks, although the Captain manoeuvres the boat slightly to keep it centred, the men at the top walk the boat as though they were taking a very large dog for a stroll. As the locks fill or empty, the people on the boat working the lines tighten or slacken off depending on the water levels. It was genuinely very exciting and Iâ&#x20AC;&#x2122;m very glad I wasnâ&#x20AC;&#x2122;t entrusted with the ropes, as it looked very stressful.

Instead, I was given all the cameras and had three dangling from my neck.

Once in the central lake (rumoured to hold crocodiles), we swapped pilots and traded in for a very quiet Panamanian chap. What he lacked in vocal skills, he made up for in his ability to eat.

through half of my newly replenished fruit bowl! He did, at least, do a good job of leading us through the second part of our course. It felt like we had been traversing the canal for ages, and so I think I was expecting to come out in a whole new country. I was incredibly surprised to see the exact same view we had seen from the starting side, just from another angle. In reality, the canal only spans 43 miles.

It was finally dark and once again time to eat! We toasted our milestone with some casual champagne and burgers inspired by the ingredients I found at the market.

Juicy patties in a brioche bun layered with fried plantain, Panamanian smoked bacon, Poblano chili BBQ sauce, but... no cheese!! nf

He swiftly demolished the spread of cookies, crumpets and granola bars that I put out for snacks and pummelled

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{Through the lens of Rena Sasaki.}

Rena Sasaki moved back to work in Japan six years ago after spending most of her life abroad in the US, UK and China. A lawyer by day, she has a penchant for eating, cooking, and all to do with food. Rena is currently taking a traditional kaiseki cooking course in Tokyo, and brings Nude Food some striking images of her food adventures around Tokyo and the south of Japan. >> Photography & Words Rena Sasaki nude nude food. food.

TRAVEL & WELLBEING TRAVEL & WELLBEING

Signs of A Japanese Spring...

“Sakura or cherry blossoms are the iconic image of spring in Japan, but spring is also the start of the foraging season for sansai (mountain vegetables). Japanese people have been foraging sansai for centuries, particularly during difficult periods in history when they were harvested as food and medicine.

These days, however, people take to the hills and mountains in search of these tasty wild plants, mainly to enjoy their delicate and unique flavours—some well-known sansai include kogomi (fiddlehead ferns), mizu (a plant in the nettle family with red stalks, pictured), fuki (giant butterbur) and warabi (bracken).

Another Japanese spring tradition is making umeboshi or pickled plums – freshly harvested ripe plums (pictured) are pickled with salt and seasoned with red shiso (perilla leaf), which gives them a deep crimson hue and an extremely sour, salty and tangy flavor full of umami. These umeboshi are often served as the filling for onigiri (rice balls) or as side dishes, and grandmothers often tout them as being able to cure any illness.

Some of the other images are from my excursions around east Tokyo, by the famous Tsukiji Fish Market (the largest fish market in the world) and the Yanesen area (short for Yanaka-Nezu-Sendagi), which has retained the old school feel of shitamachi (“downtown”) Edo-period Tokyo. This area is rich in history, and famous artists and writers used to reside here. It’s also full of great local food—snacks like the golden daigakuimo (caramelised sweet potato, pictured), drinks and street food— and famous sites, such as Nezu Shrine (pictured with the red gates) that has an annual Grand Festival featuring 3,000 rhododendron plants that bloom in spring.” >>

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Adventures in Okinawa...

“These images are from my trip to the Yaeyama Islands of Okinawa in the south of Japan, in particular, Hateruma Island (the southernmost point of Japan), Yonaguni Island (the westernmost point of Japan, only about 110 km to Taiwan), Ishigaki Island, and Taketomi Island. Okinawa is also sometimes called “Ryukyu” from the reference to the Ryukyu Kingdom, which was an independent kingdom that ruled these islands during the fifteenth to nineteenth centuries.

The culture, wildlife and everything here is unique, given its remoteness from the main islands of Japan, its historical ties to China and the rest of Asia, and the postwar American influence. The sun-drenched islands are full of vibrant colours, beautiful beaches and a laid-back tropical feel. The local food is delicious and hearty, with diverse gastronomic influences that can be traced back to its unique history. Some examples of Okinawan cuisine pictured here: soki soba (Okinawan soba noodles in a broth made of pork, katsuobushi (bonito flakes) and konbu (kelp) topped with slow braised pork ribs and pickled ginger); freshly caught kajiki maguro (marlin) sashimi pasta with julienned chomeisou (a fragrant herb called the “longevity plant” that grows wild everywhere on Yonaguni Island); and shaved ice drenched with brown sugar syrup made from local sugarcane fields. Usagamisore! (Bon appétit in the Okinawan dialect.)” nf

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Transition.

The

After winter, the lovely spring weather calls and everyone comes out of the woodwork. The summer clothes and sandals come on, but very often there are still sneaky allergens left over from winter, and days that are uncommonly hot and those that are surprisingly cold. As a result, the transitions from winter to spring, and from spring to summer causes many to get sick at the start of a season. Nude Food brings you the low-down on the right foods to eat to help you combat feeling under the weather when you should be feeling on top of it. >>

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Vitamin C.

Vitamin D.

Among the many other things it’s good for, vitamin C is also an antihistamine, which means that it can ease some of the symptoms of hay fever, especially when it’s taken with anti-allergy medications.

However, Vitamin C’s principal job is to help the body produce collagen and repair damaged tissue, which is perfect for those of us finding ourselves a bit out of shape in the face of springtime sports and activities. Since vitamin C is also an antioxidant, it helps protect the skin from the sun’s ultraviolet rays. Take it in tandem with the other major antioxidant Vitamin E, and it may cut down on the risk of sunburn. This lovely vitamin can also reduce the unpleasantness of asthma.

Vitamin D plays an important role in the health of your bones. That’s because it increases the absorption of calcium and phosphorus from your diet — two nutrients important for bone health. It’s sometimes called the ‘sunshine vitamin’ because it’s produced in your skin in response to sunlight. Vitamin D is a fatsoluble vitamin in a family of compounds that can affect as many as 2,000 genes in your body. Apart from its primary benefits, research suggests that vitamin D may also play a role in reducing your risk of multiple sclerosis, decreasing your chance of developing heart disease, and helping to reduce your likelihood of developing the flu.

Where you’re best going to get it from Oranges Red peppers Kale

Where you’re best going to get it from Fatty fishes (such as salmon, sardines, swordfish) Egg yolk Mushrooms

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Vitamin B6.

Vitamin E.

This vitamin supports the health of the nervous system, but it’s also important for the maintenance of a strong immune system. Known as one of the vitamins that’s ‘behind the scenes’, Vitamin B6 helps a lot of the systems in your body function: cardiovascular, digestive, immune, muscular, and nervous system. It’s also needed for proper brain development and function, and to make the hormones which affect your mood.

Further, B6 also helps the body make melatonin, which is important in helping regulate your internal clock. The amount needed all depends on your age, gender, and special circumstances, but your body will excrete any unneeded excess.

Vitamin E protects your skin from damage during the hot months of summer. It’s also great for your hair and skin. It has antioxidant properties that help repair damaged hair follicles and prevent tissue corrosion, which in turn encourages healthy hair growth.

It can also help fade scars - being an antioxidant, it accelerates the healing of damaged skin and prevents scars from becoming permanent. Further, this vitamin is renowned for helping to fight wrinkles, age spots and others signs of ageing. It has the power to reverse the damage done by harmful solar radiation and the free radicals in our environment.

One more benefit to this lovely vitamin: it helps balance cholesterol, to boot.

Where you’re best going to get it from Sunflower seeds Pistachio nuts Fish (such as tuna)

Where you’re best going to get it from Cooked spinach Avocado Almonds

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Organic and Biodynamic Viticulture.

“Green citrus nose. Grapefruit sharpness and bite, a saltiness and intense citrus fruit on the mid palate. Some fresh herbs.

Super fresh and crunchy crisp.

Like salad in a glass... you almost feel virtuous drinking this!”

- 17/20 - Tamlyn Currin jancisrobinson.com

“Aromas of tangerine, strawberry, melon and white flowers. Juicy and sharply focused, offering vibrant red berry and pit fruit flavours that put on weight and pick up an orange pith nuance with air. Fleshy, silky and focused on the finish, which hangs on with strong, stony tenacity.”

- 90/100 Josh Raynolds - vinous.com

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

“Bloody nose. Strong imprint of garrigue, streaked with resin and rosemary and box. Close-grained tannins embedded in sweet dark blueberry fruit, offset by tangy acidity. A little bit of liquorice lingering on the end. Everything you’d want from a Provence red, and the kind of wine that makes you hungry.”

- 17/20 - Tamlyn Currin jancisrobinson.com