Gourmet Today Issue 34

TODAY ISSUE NUMBER 34 • MAY 2015

Flora’s A pretty, little spot for afternoon tea Fresh enough not to need cooking Fresh, local mozzarella at La Maltesa

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NOT FOR SALE

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Passion in every slice

UB21, Industrial Estate, San Gwann. Tel: 2133 2391 | info@goldenharvest.com.mt | www.goldenharvest.com.mt

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Afternoon tea at Flora’s

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Chef of the month

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10 Fresh fish from Azzopardi’s 13 Tea for two with Pippa Mattei 23

Making barbecues great

30 Discover local 35 Homecooks dine in the garden 47 It’s a great day for a wedding 59 Malta’s greatest Asian food 67

10

Summer with Gourmet Today TV

73 Seasonal aubergines 74 Healthy eating with Goldie

Summer days are almost here. But before the hot sun scorches the garden, make the most of the shade the trees have to offer in the afternoons and have some afternoon tea.

Whether you’re going for a hot pot of tea or an iced version, try some of Pippa Mattei’s easy recipes to make your afternoon tea an indulgent treat. Sandwiches, biscuits and scones make for the perfect afternoon in the garden, perhaps after an early swim?

If you want to stop for afternoon tea on the way home from the beach, try our favourite new café, just recently opened in Naxxar.

Flora’s offers the prettiest setting just opposite the Naxxar church to have your tea with a bunch of the prettiest (and tastiest) cakes on the island.

The summer sizzle is on its way and there is no better time for barbecuing than right now. Whether you’re in the garden, by the pool or on the beach, take some time to eat out under the stars. At Gourmet Today we have found some of our favourite spots for picking up the greatest cuts of meat.

We hope you enjoy this issue of Gourmet Today and look forward to receiving your comments and suggestions.

Bon appétit!

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Healthy summer treats

79

Kitchen trends

Published by:

Editor’s note

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Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 2138 2741 Fax: +356 2138 1992 www.maltatoday.com.mt

Managing Editor: Saviour Balzan Editor: Rachel Zammit Cutajar gourmet@mediatoday.com.mt

Design: Kevin Grech Photography: Ray Attard Head of sales: Adriana Farrugia Contact for advertising: Bobby Cesareo - 21382741 ext: 118

Cover: Daniela Vella - Flora's Cover photo by Ray Attard Printed at: Print It Printing Services

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The village of Naxxar has its fair share of pretty things. At the heart of the village, right next to its impressive church, is the magnificent Palazzo Parisio with its beautiful gardens, Razzle Dazzle that sells all those shabby chic items for your home and now Flora’s Tea Room. The quaint little café is putting pretty back into afternoon teas, with French macarons, warm scones with clotted cream and jam, perfectly iced cakes and pretty, little cupcakes that will appeal to young and old alike.

This new venue opened its doors just last month and is already creating a name for itself with people from all over the island seeking out some delicious treats. How do you make cake even better? You personalise it. Flora’s is the place to go if you’re looking for bespoke cakes for any occasion, be it a kid’s or adult’s birthday cake, cake for a hen party or engagement, Flora’s will bake something for the day that is completely you. Or why not rent the whole place out for a private function? Whether it’s a birthday party or a baby shower or any other event.

If you are after something savoury, they are also open for light lunches.

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photography by Ray attard

Flora’s - Putting the pretty in afternoon tea

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Perfect shakes Milkshakes are deliciously refreshing at this time of year.

Really easy to make, they also allow for a lot of creativity.

As long as you get the basics right, the sky’s the limit!

Basic milkshake Ingredients

• 1 scoop vanilla ice cream • Handful fresh fruit, or any other flavouring such as peanut butter, chocolate spread, chocolate bars, dried fruits, nuts etc.

• Fresh milk • Fresh cream • Mini marshmallows

Method

1.

2.

3.

4.

Place the ice cream into a blender.

Add the fruit or other flavouring Top up with milk and blend.

Pour into serving glasses and top with fresh cream and mini marshmallows.

Getting a perfect shake

Cold, creamy and full of flavour. These are the things that make set a really good shake apart from the rest. Follow these tips for perfect shakes every time.

1. Serve it cold - There’s nothing worse than a warm milkshake - make sure to serve your milkshake ice cold. Place your glass or bottle in the freezer at least one hour before preparing your milkshake to get a nice chill. This will ensure that your milkshake is ice cold even on the hottest summer day.

2. Make it creamy - To make your milkshake creamy, add a scoop of good quality ice cream. You can use any flavour you like but vanilla is a good customisable base that goes with most flavours.

The important thing is that it is a high quality ice cream as the quality will determine not only the flavour but the texture of your milkshake. For a healthier option freeze a pot of low fat yogurt and use that instead of the ice cream. Make sure your ice cream is tempered, soft but not runny - this is very important because if it is too hard you will add too much milk and thin it out.

3. Be creative - Milkshakes are easy to make as long as you have the basics right, you can make a delicious milkshake with virtually any flavour - cookies, Oreos, peanut butter, nuts, fruits, chocolate spread, chocolate bars or fresh fruit such as banana, strawberry or peaches (if you are using fruit, freeze them for at least 2 hours before preparing your milkshake so that the milkshake is cold when you serve it - you can keep a box full of chopped fruit in your freezer ready for your next milkshake).

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Macarons Ingredients

• 150g almond flour • 150g powdered sugar • 55 + 55g egg whites (3 egg whites divided into two batches) • 150g granulated sugar • 50g water • Gel colouring (optional)

Butter icing

• • • •

400g icing sugar 113g butter, at room temperature 1 tbsp milk Food colouring, as necessary

Method

• Macarons are fussy little creatures so follow the recipe carefully. Weigh your egg whites as the weights will vary from egg to egg. One egg white usually weighs around 40g.

• If you have a candy thermometer, the temperature of the sugar syrup should reach 118°C/244°F. If not, use a glass of roomtemperature water and check out the readiness of syrup by dropping it into the water. When the drop of syrup becomes a soft ball by touch, it’s ready to use.

1. Preheat the oven to 165°C. 2. Line two baking sheets with baking paper.

3. Sift almond flour and powdered sugar into a large bowl (it’s better to sift dry ingredients twice, just to make sure you don’t have large pieces in the mixture). Set aside.

4. In a heavy-bottom saucepan, combine granulated sugar and water.

5. Cook it, stirring occasionally, over medium-high heat until the syrup reaches soft ball stage (118°C on a candy thermometer).

6. Once the syrup is almost done, place 55g room temperature egg whites with a pinch of sugar in the bowl of a stand mixer fitted with a whisk attachment.

7. Start whipping egg whites on medium speed until they can hold soft peaks.

8. Slowly pour hot syrup into the eggs and continue whipping mixture until it reaches stiff glossy texture.

9. If you want to add colour to your macarons, now is the time to do it! Add a few drops of desired gel colouring and thoroughly stir it into mixture, whip once again.

10. Pour the remaining 55g of egg whites and add dry ingredients to the meringue.

11. Stir everything with a spatula until batter has thick consistency.

12. Pour the batter into piping bag with a plain tip.

13. Begin piping circles (about 3.5-4cm diameter) to the prepared baking sheet leaving enough space between them. You want to have macarons halves as even as possible, so you can either draw circles on the back side of the parchment paper or try do your best while piping.

14. When the first sheet is full, hit it hard against your counter several times to make sure no air is trapped in the mixture.

15. Let macarons rest uncovered for 30-50 minutes or until they feel dry by gentle touch.

16. Place the sheet into a pre-heated oven at 150°C and bake for 8 mins.

17. After that, open oven for a second, close it and continue to bake halves for another 8-10 mins.

18. Once the macarons are crisp and shiny, get the sheet out of the oven and carefully transfer baking paper with macarons to a cooling rack. Let cool completely.

19. Repeat the steps with remaining batter.

20. To make the butter icing, cream the butter and the icing sugar until smooth, adding a tbsp of milk if necessary to loosen the mixture.

21. Pipe the buttercream filling on one shell and cover it with another one pressing gently. Repeat with remaining shells and filling.

22. Place all macarons in air-tight container and refrigerate overnight to absorb the flavour from the filling.

Crisps, hand cooked to perfection

Grown,Picked and hand cooked from our farm in Cambridgeshire Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555 facebook.com/attardcofood

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Flora’s No. 1, Victory Square, Naxxar Tel: 21410020 Flora’s is open from Tuesday to Friday from 10:00am to 8:00pm, on Saturday from 10:00am to 6:00pm and on Sunday from 4:00pm to 8:00pm.

You can also find us on facebook: florascafemalta

White chocolate mud cake Ingredients

• 250g white chocolate chips • 200g butter • 1 cup milk • 150g granulated sugar • 2 tsp vanilla extract • 2 large eggs, slightly beaten • 80g self-rising flour • 125g plain flour Butter icing • 400g icing sugar • 113g butter, at room temperature • 1 tbsp milk • Food colouring, as necessary

Method

1. Preheat oven to 160°C. Grease

2.

3.

4.

5.

6.

a baking pan and then line with baking paper.

Place chocolate, butter, milk and sugar in a medium saucepan over low heat, stirring frequently until chocolate and butter are completely melted and mixture is smooth.

Allow mixture to cool for about 15 mins.

Add vanilla and eggs to mixture and stir till combined.

Sift flours together in a large mixing bowl.

Then add 150g of the chocolate mixture to flour and stir until a smooth paste forms.

Continue to add chocolate mixture

bit by bit, stirring to blend well each time until all is combined.

Pour into your prepared pan.

7. Bake for 70 – 80 mins, using a toothpick to test for doneness.

8. Remove from oven and allow to cool completely covered with a tea towel or greaseproof paper.

9. To make the butter icing, cream the butter and the icing sugar until smooth, adding a tbsp of milk if necessary to loosen the mixture.

10. Add food colouring of your choice and mix well to ensure even colouring.

11. Ice the cake only when completely cold.

Luxury and design in the heart of Valletta www.casaellul.com

A PASSION FOR FOOD

Lovage Bistro, Triq l-Im침ar, Qawra T: 21572088 / 79594098 W: www.lovagebistro.com E: info@lovagebistro.com F: facebook.com/lovagebistro opening hours: Wednesday to Monday 19:00 to 22:30 Tuesday closed

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The Definitive(ly) Good Guide Chef of the month for May The Definitive(ly) Good Guide to Restaurants Chef of the Month, supported by The Catering Centre, aims to recognise the chefs who make the restaurant the success that it is. The winner of May’s Chef of the Month is Luke Borg, from The Arches Restaurant and Wine Cellar in Mellieha.

Food has always been at the heart of Luke’s family, who used to own a hotel in Mellieha, while his father ran his own confectionery.

Luke’s interest in food was prevalent throughout his childhood and therefore it came as no surprise that he wanted to join The Institute of Tourism Studies (ITS) as soon as he completed secondary school to pursue a culinary career.

He was appointed head chef at The Arches

Restaurant and Wine Cellar in 2012, after having worked at a number of hotels and restaurants both in Malta and abroad.

What sets Luke apart from most chefs is his thirst for knowledge, which led him to pursue a course in gastronomy studies at the University of Malta, which he read in the little free time that working in a top kitchen allows.

Today he is studying still, doing a Master Chef course with the University of Malta, which he hopes he will complete by 2016.

He has been recognised internationally with an award for European Chef of the Year at a competition hosted in Turkey in May 2014. The competition was tough with over 400 contestants hailing from 21 different countries.

d Wine Cellar

estaurant an The Arches R Luke’s signature dish

Serves 2 (as a starter)

Ingredients

VOTE FOR NEXT MONTH’S CHEF OF THE MONTH A number of the top 150 restaurants as voted into The Definitive(ly) Good Guide to Restaurants in last year’s survey have nominated their chef for the Chef of the Month. Nominated chefs are featured on www.restaurantsmalta.com and diners are asked to vote for who they think should win based on presentation of the food, variety of ingredients used and creativity in their use.

To vote for the next Chef of the Month go to www.restaurantsmalta.com and let us know who, out of the two featured chefs, should win.

Keep updated by liking restaurantsmalta.com on Facebook.

• 160g paccheri, artisanal produce if possible • 100g rabbit mince • ½ carrot, peeled and diced • ½ onions, peeled and diced • 2 stalks celery, chopped finely • 40g pancetta, diced • 1 star anise • 2 sage leaves, chiffonade • 1 marjoram sprig, picked and chopped • 1 tsp ground cloves • 80g plum tomatoes • 2 tbsp tomato paste • 60g Parmesan, grated • 3 tbsp olive oil • 1 tbsp extra virgin olive oil • 20g butter, diced and chilled • 50g chanterelle mushrooms, cleaned • 100ml Madeira wine • 140ml chicken stock • 1 tbsp sugar • Salt The Arches Method Gorg Borg Olivier Street, 1. Put a large pot of salted water Mellieha on the stove, cover with a lid, Tel: 21523460, 21520533 and bring to the boil.

Email: info@thearchesmalta.com 2. In the meantime, heat the olive Web: www.thearchesmalta.com oil in a saucepan and add the Facebook: rabbit mince in. Stir only twice www.facebook.com.thearchesrestaurant and leave to sear until golden

brown.

3. Lower the heat to medium and add the carrots, onions, celery and pancetta.

4. Add the chilled butter and allow to cook until the vegetables have softened.

5. Add the star anise and cloves, cook quickly and add the tomato paste and sugar.

6. Pour the Madeira in and cook until the alcohol evaporates.

7. Add the tomatoes, and leave to simmer on a lower heat.

8. When the tomatoes are cooked well and thick, add the chicken stock and leave to cook for around 10 mins on medium heat.

9. Put the paccheri in the boiling water, and cook the pasta as directed on the packet.

10. In another pan cook the chanterelles in butter till soft, on medium heat. Do not overcook or the flavour will be ruined.

11. When the pasta is cooked, add it to the simmering stock and add the sage and marjoram.

12. Remove the star anise and season with salt, and Parmesan and finish off with and drizzle of extra virgin olive oil and the chanterelles.

13. Serve immediately sprinkled with a little more Parmesan.

photography by Ray Attard

Paccheri rabbit Bolognese with chanterelles and madeira

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So fresh you don’t even h

In the summer time there is nothing better than cold, fresh foods and fish is no exception. Raw fish tartares and raw sea urchins (rizzi) make for great summer meals to be enjoyed under the stars. One thing is for sure, if you are serving raw fish you had better be sure it is really fresh. Doris Azzopardi, of Azzopardi Fisheries, knows just how fresh the fish she sells is and shares with Gourmet TODAY some of her favourite raw fish ideas.

Fresh salmon tartare Serves 4

Ingredients

• 500g fresh salmon, filleted and skin removed • 2 tbsp sweet chilli sauce • 2 tbsp soy sauce • 1 tbsp spring onion, finely chopped • 1 tsp grated fresh ginger • 2 tsp lime juice • 1 tsp grated lime zest • Maldon sea salt and pepper • 4 sheets nori seaweed, toasted

Method

1. Make sure that your salmon is of excellent quality and freshness. Ask your fishmonger for sushi grade salmon.

2. Cut the salmon into small cubes and place in a large mixing bowl.

3. Add the spring onions and sweet chilli sauce and mix well.

4. Add the soy sauce, lime juice, grated ginger and lemon zest to the mix.

5. Season with Maldon sea salt and freshly ground pepper.

6. Serve with toasted seaweed.

Spaghetti rizzi Ingredients

• 400g spaghetti • 1 tub sea urchin meat (cleaned) • 6 cloves garlic, chopped • 200g of cherry tomatoes, cut in half and deseeded • 4 tbsp olive oil • 1 tsp parsley, chopped • Salt and pepper

Method

1. Bring a large pan of salted water to a boil, add pasta and cook for approx 7 minutes till al dente.

2. Meanwile heat olive oil in a large frying pan.

3. Add garlic then chopped tomatoes and stir.

4. Drain pasta. Add pasta to tomato sauce.

5. Mix three tablespoons olive oil to the sea urchin roe and add to the pasta at the last minute.

6. Finally sprinkle chopped parsley, drizzle with remaining olive oil and serve immediately.

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have to cook it Fresh tuna tartare Serves 4

Ingredients

500g fresh local tuna chunk 2 tbsp sweet chilli sauce 2 tbsp soy sauce 1 spring onion, finely chopped 1 tsp fresh ginger, grated 2 tsp lime juice 1 tsp lime zest, grated Maldon sea salt and pepper 4 sheets nori seaweed, toasted

Method

1. Make sure that your tuna is of excellent quality and freshness. Ask your fishmonger for sushi grade tuna.

2. Chop the tuna into small cubes and place in a bowl.

3. Add the sliced spring onion, sweet chilli sauce, soy sauce, lime juice, grated ginger and lime zest.

4. Season with sea salt and pepper.

5. Serve with toasted seaweed.

Azzopardi Fisheries • Sliema Road, Gzira.

Tel: 2131 1145 • Mob: 9947 5519 Website: www.azzopardifisheriesgzira.com • Mosta Road, St Pauls Bay Tel: 21571148 • Valletta, Is-suq tal-Belt Tel: 2750 7707 Find us on Facebook azzopardifisheriesvallettagzira

photography by Ray Attard

• • • • • • • • •

Rotunda Square, Mosta MST 9014

The garden never looks better than in spring. What could be nicer on a sunny June afternoon than to sit in the garden and enjoy a scrumptious tea with a friend? The blossoming garden serves as a beautiful backdrop as well as providing some unlikely ingredients for some great garden treats – think rose petal biscuits and lavender scones. Though technically a pot of hot tea should be served with afternoon tea, the temperatures are already on the rise, making it a little too warm for hot tea. Try some iced tea or ice cold lemonade instead. Here are some suggestions of what I like to serve.

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photography by Ray Attard

Tea for two

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Tuna paste sandwiches Ingredients

Tuna paste • 1 large tin (150g) tuna fish in oil, drained, reserving the oil • 100g cream cheese • 1 tbsp oil from tuna tin • 1 tbsp fresh lemon juice • 1 tbsp brandy • ¼ onion, chopped • Salt and pepper • 1 tbsp parsley, chopped • 2 tsp tomato paste (kunserva) • 1 tbsp butter • 1 tbsp mayonnaise Bread of your choice

Method

1. Blend all the ingredients together in a food processor until thick and creamy.

2. Spread this paste on some fresh bread of your choice.

3. Cut into bite-sized pieces, and cover with a damp tea cloth until ready to serve.

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Rose petal biscuits At this time of year, roses are abundant. Why not try to make these rose petal biscuits with sugared rose petals for something a little different?

If rose petals seem to floral for you, you can always substitute the sugared rose petals with lemon or orange zest.

Sugared rose petals

Rose petal biscuits

Ingredients

Makes 20 biscuits

• 1 egg white, beaten with a little water • Granulated sugar • Fragrant rose petals, well rinsed and patted dry

Method

1. Remove the bottom tip of each rose petal and discard.

2. Paint both sides of each rose petal with the egg

wash, using a paintbrush.

3. Sprinkle the prepared petals with sugar on both sides.

4. Set on a piece of parchment paper or wax paper and let dry overnight.

5. Your petals are now ready to use for the biscuits.

If not using straight away, store petals in the freezer.

Ingredients

• 275 plain flour, plus extra for dusting • 200g butter • 100g icing sugar • 2 egg yolks, beaten • ½ tsp rosewater (or ilma zahar) • 2 tbsp sugared rose-petal pieces chopped • Icing sugar, to dust

Method

1. Place the flour and butter in a bowl and rub together with your fingers until the mixture resembles breadcrumbs.

2. Stir in the icing sugar then add the egg yolks, rosewater or ilma zahar

and rose petal pieces.

3. Start squeezing the mixture together until it all binds to a dough.

If the mixture is a little soft, chill until it is firm enough to roll.

4. Roll the dough out on a lightly floured work surface and using a cookie cutter, cut out the biscuits.

5. Place the biscuits on an ungreased baking sheet and bake for 12-15 mins until just turning golden brown at the edges.

6. Allow the biscuits to cool for 5 mins then remove from the tray and allow to cool completely.

7. Dust with icing sugar to serve.

You can use lemon or orange zest instead of the roses.

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Lavender Scones Makes 12

Ingredients

• 225g plain flour • Pinch salt • 1 level tsp bicarbonate of soda • 2 level tsp cream of tartar • 50g butter • 50g sugar • 2 tsp lavender florets • 6-8 sprigs of lavender leaves • 150ml milk plus extra for glazing

Method

1. Half an hour before making the scones, put the milk into a little saucepan with 6-8 sprigs of lavender.

2. Bring to the boil, but just before it starts boiling, remove from the heat, cover with foil and leave for 20 mins.

3. Strain into a cup and leave for another 10 mins.

4. Preheat the oven to 220°C. 5. Grease and flour a large baking sheet.

6. Sift the flour and all dry ingredients into

a mixing bowl.

7. Add the butter and rub until mixture resembles breadcrumbs.

8. Stir in the sugar and lavender florets, reserving some lavender to sprinkle on the top of the scones before baking them.

9. Add enough of your prepared milk to make a soft dough.

10. Turn this onto a well-floured surface.

11. Roll into a round about 5cm thick. Using a round pastry cutter stamp out 12 scones.

12. Place these on the prepared baking sheet. Brush the tops with a little milk and sprinkle over the reserved chopped lavender.

13. Bake in the pre-heated oven for 10-12 mins until turning golden.

14. Serve warm with butter and strawberry jam and perhaps some fresh whipped cream, or crème fraiche.

Serve a nice pot of Earl Grey tea made in a tea pot with tea leaves, or serve this with a wonderful iced tea. (page 18)

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Charlotte’s Iced Tea Ingredients

• 4 • 3 • 3 • 1 • 1

teabags to 4 sprigs fresh mint lemons, juice only cup sugar kettle boiling water

Method

1. Put teabags in a large teapot, pour on boiling water and infuse for one hour.

2. Add all ingredients stir well then strain into large jug.

3. Chill in fridge.

4. Before serving in long tumblers, add some ice and some new fresh mint.

Ice cold lemonade Ingredients

• 2 thin skinned lemons, cut into quarters • 50g sugar • 8 ice cubes • 1 litre cold water • Some fresh mint and a few slices of lemon

Method

1. Put cut lemons, sugar, ice cubes and water into liquidiser and process for 3 seconds ONLY. 2. Strain into a large jug and chill.

3. Just before serving, add more ice cubes and some thin slices of lemon.

Get more of Pippa Mattei’s recipes in her books 25 Years In A Maltese Kitchen and Pippa’s Festa

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MONDOVINO The International Wine Festival The Master Cellar, Palazzo de Piro by Infinitely Xara and Marsovin have joined forces to organise the wine event of the year and first of its kind, Mondovino - The International Wine Festival. This will be held on the 12 and 13 June at Palazzo de Piro - a 17th Century Palazzo nestled in the bastion walls of the medieval city of Mdina.

The ethos behind the event is to gather wine enthusiasts and those willing to learn in one location, with the opportunity to taste and understand wines from different parts of the wine world, and what better setting to do this than the silent city of Mdina? This weekend event will be divided into three main events: A Festival, a series of Master classes and a Wine & Dine event.

The Festival People attending this event will have the opportunity to taste and chat with foreign top wine producers in a unique setting overlooking the Mdina panorama to the sounds of vintage blues band The Creepers. For the price of â‚Ź25, people can avail themselves of free flowing wines from bars spread throughout Palazzo de Piro, each serving a selection of Foreign and Local premium wines. Tickets for this event need to be purchased in advance on a first-come-first-serve basis.

Master classes Here wine enthusiasts will have the opportunity to attend tutored sessions delivered in a classroom style set up, covering in detail a variety of themes in the following format: Unsung Heroes of Italy - There is a rising trend coming from some avant-garde Italian wine producers to rediscover their roots by moving away from the classical noble grape varieties and concentrate on wines that express real territory. This is done by making wines only from indigenous varieties that have been growing in the area for hundreds of years.

New World Flavours - History has shown that pioneering New World wine producers have successfully set out to produce wines which can very well live up to their Old World counterparts. Discover some of these wines through an educational session in which sampling these wines will tell us

how great they truly are.

The Heritage of a Winery - Marsovin, Malta’s foremost premium wine producer, will be bringing forward a selection of their Cellar Aged Wines.

The winery’s wine specialists will guide you through each wine, highlighting the vintage factors that make these wines taste so unique.

Showcasing the best of Etna - BENANTI is a reputable Sicilian winery famous for the production of premium wines loyal to the soils of Etna.

Agatino Failla from Benanti winery will be telling us about the origins of the beautiful winery and how Etna is expressed in their wines.

Wine & Dine A bespoke gastronomic dinner complete with a pre-dinner aperitivo, featuring wines from our special guest winery for the evening. Benanti, a boutique winery, has a lot to say about the efforts and determination to craft wines that speak the dialect of the Mount Etna region in Sicily, says Agatino Failla from Benanti who will be presenting the wines on the night. This will be held in the exclusive Sala Panoramica at Palazzo de Piro with each wine paired to an exquisite 5-course meal prepared by the Infinitely Xara kitchen brigade.

General and booking information can be found on www.facebook.com/mondovinofestival

Mondovino Ticket Sales The Festival: Online on www. ticketline.com.mt or The Master Cellar, Oratory Str. Naxxar.

Tel: 2141 7666 Master classes: from The Master Cellar, Oratory Str. Naxxar. Tel: 2141 7666 Wine & Dine: for bookings call the Xara Palace on 2145 0560 Find us on Facebook - mondovino

Sizzling hot The sizzling season is right on the way. Gourmet TODAY check out some of the very best places to source your meats for barbecue season. Whether you’re looking for a sublime cut of meat or something that has been ready-marinated, these are our favourite spots.

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Eat out in the comfort of your own home Sticky barbecue

Snow White marinated meats provide combinations chicken drumettes that really make a difference to your dinners.

Gaining a reputation for the use of spices from all Ingredients over the world, buying marinated meat from Snow • ½ cup tomato sauce • ¼ cup barbecue sauce White is like eating out at a restaurant, without pay• 2 tbsp sweet chilli sauce ing restaurant prices and in the comfort of your own • 2 tbsp Worcestershire sauce home.

• ¼ cup dry sherry Simply take your purchases home and chargrill, stir- • 1 kg chicken drumettes fry, oven cook or barbecue – there is something special for every occasion. Barbecue season is afoot and Snow Method White is getting ready so you don’t have to. Don’t 1. Preheat oven to 200°C and line an oven tray with baking worry about marinating your meats in good enough paper or heat a barbecue grill. time before your guests arrive. Simply pick up your 2. In a jug, mix sauces and sherry together. Place wings in a large bowl. Add half the marinade and coat well. meat and go for a fuss-free evening. Wholesale prices create an evening that is both cost- and time-effective, 3. Add chicken in a single layer on tray. Bake or barbecue on a hot grill for 35-40 minutes, basting often with ensuring your evenings are as relaxed and enjoyable as remaining marinade. possible.

Snow White Quality Meat & Poultry Products Zebbiegh Road, Mgarr.

Tel: 2157 5346 • Mob: 9947 5131 Email: snowhite@maltanet.net Web: www.snowwhite.com.mt

Opening hours: Monday - Friday: 7.30-18.30 • Saturday: 7.30-13.00

Various platters ideal for any summer occasion ArkAdiA food store PortomAso

Book A PLAtter: 2138 2333 / 79405205

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Dayfresh – 100 years of exper With a century of experience in the meat industry, the family behind Dayfresh have brought their concept into the modern age with a new multi-purpose premises that offers customers that little bit more.

Many people have often passed by Dayfresh Meats and Grill outlet in Naxxar Road, Birkirkara, and wondered, “is it a butcher, a steakhouse, a café, what?

Cesula is a family name in the meat industry that goes back a century and is one of the few firms that has always kept a personal relationship with its customers.

Right from their very first store on the main road of Hamrun, Dayfresh have always strived to bring the best fresh meats into Maltese homes. This was no easy task in the days when whole carcasses had to be sawed by hand and ice boxes used to keep the meat fresh. There were no airconditioners and not even fridges to keep the meat from rotting in those days so it was experience in the industry that gave them a reputation for the freshest cuts of meat.

In 1980, Dayfresh moved to a newer, more modern shop further up the road in Hamrun, which featured

luxuries of cold rooms, cutting equipment, refrigerated displays and brand new décor. The move required lots of hard work but this was appreciated by customers and they remained loyal for years to come.

By 2008, Dayfresh opened their next generation concept butcher shop in Constitution Street, Mosta, with more modern and state of the art design, tools and equipment. The opening day was like a child’s first day at school, new place, new locality, new concept, new products but as always they remained humble and in contact with their customers so that getting to know new customers needs was as smooth as possible. To this day, Dayfresh continue to innovate to make sure there are always new fresh

meat options available.

Their new establishment, which opened in 2014, is a new concept butcher shop with an in-house, casual steakhouse. The new concept is set on a 180 square metre footprint which includes a butcher and kitchen section, a laboratory where staff come up with new meat savouries, individual cold rooms, washing areas, a restaurant and wine section that can accommodate approximately 50 covers.

The idea is that customers can choose the meat they would normally buy at the butcher’s shop, thus ensuring the meat they are buying is of the freshest kind. Then they can either take the meat home, or choose to have it cooked at the grill. Homemade products available include a variety of sausages, Angus burgers, in-

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voltini, fresh marinated meats, different types of stuffings speciality cuts of Angus, Charolais, Kobe beef, tomahawk steaks, bistecca fiorentina, Argentinian beef, milk-fed veal, poultry, game, pork and lamb, amongst many others. There are also daily spe-

cialties like Tennessee-glazed ribs, spit roast chicken, rabbit stews, slow roast beef, pulled pork among others. Customers can choose to have their meat accompanied by antipasto, side salads, vegetables or traditional baked potatoes.

To compliment customers can choose from a selection of wines, coffee and soft drinks at reasonable prices. This is a casual concept butcher

Dayfresh Meats Dayfresh Butcher & Steakhouse Naxxar Road, Birkirkara Tel: 27887727 Upper Constitution Street, Mosta.

Tel: 2744 8007 57, Diego Street, Hamrun (opp. BOV) Tel: 2123 7925

Find us on Facebook - DayFresh Meats & Grill

photography by Ray Attard

and steakhouse where customers can dine in or out all day from 10am till 10 pm from as little as €5.95 or grab one of the freshly-prepared, ready-to-cook items and make a speciality meal at home with the freshest of ingredients.

As they say, “an old ox makes a straight furrow” so if you’re in for a juicy steak or some fresh savouries, visit one of the Dayfresh outlets and be a part of the Cesulas’ 100 years of experience.

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Chef profile Johann Chetcuti of 717 Bar and Grill in Mellieha talks to Gourmet TODAY about the challenges of working in a kitchen and what makes it so rewarding Describe your career thus far.

I first became interested in food and cooking as a child, while watching my mother and grandmother cook.

In 1992, at the age of 20, following the completion of my studies at ITS, I embarked on my first professional culinary experience abroad. I began working in a professional kitchen at the Berkeley Hotel in Knightsbridge, London. After London I moved to Italy, where I worked in a two Michelin-starred restaurant in Mantova.

I returned to Malta after that, working in various restaurants till in 1998, when I took up the post of head chef at Rubino restaurant in Valletta. There I spent 13 great years, during which I could experiment with Mediterranean, Maltese, Italian and Arabic foods.

During this period, I worked intermittently in Italy, Provence and even Tunisia.

I had the opportunity to work in Libya with the Corinthia Group at the Corinthia Tripoli. It was a challenging experience, both professionally and personally.

What is the most challenging part of your day-to-day work?

The most challenging part of my working day is continually creating new dishes with ingredients that are in season and preferably from local sources.

The main challenge in our profession is that of keeping the pace with new food concepts, cooking techniques, new commodities and new equipment the market can offer.

And the most rewarding?

When customers take the time to thank you for their meal experience.

How do you feel the food culture in Malta has changed over your career?

I feel it has matched food culture abroad – it has become more fastpaced and competitive, following new trends. Home cooking is in decline due to the busy lives people are leading.

What is your favourite dish to cook?

Who are your favourite people to cook for?

I am not attached to any particular dish but I like dishes that are more technically complex and that involve a long preparation process. I like to improvise too, according to the availability of the ingredients.

I like to cook for people who are adventurous when it comes to food choices.

What are your three must-have ingredients in the kitchen?

Good olive oil, rock salt and cracked black pepper.

Any tips for home cooks on how to improve their dishes?

Keep it simple and use the freshest ingredients you can find. Take your time - no short cuts.

717 Bar and Grill Triq Gorg Borg Olivier, Mellieha Tel: 21572048 Email: info@717.com.mt Web: www.717.com.mt Find us on Facebook www.717.com.mt

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Meet Meat

at 717 Bar, Grill & Smokehouse is a hit with meat lovers and foodies alike

that approach. When dining there, you could start with Josper-baked, crusted mozzarella cheeselets served with homemade chilli and orange marmalade or grilled aubergines topped with home-smoked crumbled ricotta and rocket leaves – both are absolutely scrumptious. To follow there are healthy options, including the smoked salmon salad, delicious pasta – including fettucini tossed in a beef and tomato stew topped with Parmesan shavings and

rocket leaves – and hearty homemade burgers.

Of course, though, it is the meat that really takes centre stage. Chef Chetcuti and his team take great pride in selecting the very best cuts to serve, including the Charolaise beef, the wagyu beef and the cowboy rib, as well as other daily specials.

“The most challenging part of my job lies in continually creating new dishes based on what’s in season and, preferably, what’s available locally,” continues Chetcuti, who also spent 5 years working at The Chophouse. “As a team we strive to stay completely up-to-date on the latest food concepts, cooking techniques and cooking equipment, as that helps us to continually impress our clients with interesting dishes and new combinations.

“That said, our popular favourites – such as our Fiorentina steak or our chateaubriand-to-share – stay on the menu every season. And we love that our patrons keep coming back for more!”

The 717 Bar & Grill, Triq Gorg Borg Olivier, Mellieha, is open daily for dinner.

Reserve your table on 2157 2048.

photography by Ray Attard

Fans of the 717 Bar, Grill & Smokehouse have called it ‘the best meat house on the island’, and that is exactly the kind of success that its chef, Johann Chetcuti, has been striving for. Thus it is no wonder that this Mellieha-based eatery has quickly built its reputation as a must-visit for diners in the north of Malta.

Having started his career at the celebrated Berkeley Hotel in Knightsbridge London and later moved to work for a two Michelin-star restaurant in Mantova, Italy, Chetcuti’s standards are high, and he is driven by his desire for perfection in every dish that is served at 717.

“Today’s customers know what they want and they are surrounded by choice, so I believe in being different and innovative,” explains Chetcuti, who also spent 13 years as head chef in the Rubino kitchen experimenting with Mediterranean, Maltese, Italian and Arabic foods. “This industry is fast-paced and competitive, so it’s important to stay ahead of the trends and to consistently present good food in new and exciting ways.”

The menu at the 717 Bar & Grill certainly reflects

Discover local Discover our local heritage through foodstuffs made using traditional methods that have survived the ages.

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Beautiful, breathtaking locations with an abundance of authentic Maltese produce Are you ready to be overwhelmed by the peace and tranquillity of rolling countryside, the friendliness and passion of local farmers and the delicious genuine taste of some of Malta’s finest produce? Then you need to discover and experience the Merill Rural Network.

See, taste and learn about the growth and harvesting of grapes, strawberries, tomatoes, the production of cheeselets, jams, honey and extra virgin olive oil, all happening at our farm venues.

Experience, rural tourism at its best, only a few minutes drive from your home.

Merill Tel: 21411388 Web: www.merill.com.mt Find us on Facebook

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Fresh cheese - better, healthier, Caseficio La Maltesa is Malta’s first fresh cheese manufacturing plant, making a range of fresh cheeses from mozzarella to ricotta using only local products. Kurt Rossi talks to Gourmet TODAY about the process of making fresh cheeses.

Cheesemakers at Caseficio La Maltesa live by one rule – to make a better, healthier product, using local ingredients without compromise, and everything they do stems from that philosophy.

“To achieve this, we are creating the most ideal, natural and healthy environment at production level to enable our fresh products to thrive. We follow the natural methods of cheese making, but also make use of the latest and best scientific research, techniques and equipment to assure the uniformity of our products.” Kurt said.

The local touch The production of fresh cheese at La Maltesa assists local farmers from the beginning of the production process – sourcing of natural ingredients, right down to disposing of waste products. Unpasturised non-homogenized milk comes for the milk cooperative in Malta and at the end of the manufacturing process, the rich-in-natural-protein whey, which is a waste product of cheese production, is delivered to local pig farmers and used to fatten the pigs using less grain, creating a cleaner, environmentallyfriendly process.

The mozzarella One of Italy’s most savoured cheeses, fresh mozzarella is a versatile, soft cheese with a milky flavour best served at room temperature. From simple salads to more elaborate pasta dishes, mozzarella can be enjoyed alongside appetizers, baked casseroles or simply on its own with a bit of salt. This isn’t your everyday deli cheese!

“C’è mozzarella … e mozzarella”, as they say in Italy (“There’s mozzarella … and then there’s Mozzarella.”)

Once you’ve tasted an authentic fresh mozzarella, you’ll know exactly what this means,” Kurt insists.

The full flavour and milky texture can only really be enjoyed when the cheese has just been made and is served at room temperature. The minute you put the cheese into the fridge it starts to lose both flavour and texture. “If there is a gastronomical nirvana, then this is it,” Kurt said.

Oddly, not much is known about the historical origins of this cheese; though, it’s generally agreed that it originated in the region now known as Campania. In Italy, the most sought-after mozzarella comes in two forms: one is made from fresh cow’s milk and is called fior di latte (literally, “the flower of milk”); the other is Mozzarella di Bufala Campana, which is made from the milk of water buffalo and is considered the very best type you can source. Though La Maltesa use local milk for their fior di latte, they source pasteurized buffalo milk from Campania region.

The artisanal production process All of the signature cheeses available from the outlet are made in their Caseificio, making all products authentic and unique. All cheeses are made by the experienced hands of cheesemakers following the natural time frames for the correct preparation of the different types of cheese.

For mozzarella, the production normally starts in the middle of the night. The master cheesemaker opens the taps of the unpasteurised cow milk or pasteurised buf-

falo milk that was collected the previous morning, allowing the milk to flow into large tubs. A starter, made from the previous day’s whey, is added to the lukewarm milk.

This whey is full of microorganisms that keep the production cycle alive, in a kind of ‘life goes on’ metaphor.

The starter is essential to the production of mozzarella.

Like a giant cappuccino, the milk is then steamed and starts to bubble. At this point, straw-coloured, liquid curd is measured and added to the milk. This is a crucial moment because a small mistake can cause hours of delay in production. The entire mixture is stirred very quickly with a huge perforated spoon. Half an hour later, the surface of each tub becomes a compacted and shiny white mass, which must be broken up with large whisk.

The cheesemakers take turns breaking up the compacted mass into a myriad of small pieces; this operation requires skill, rapidity and a great deal of strength. There are only a few places where this work is still done by hand. In most places, a mechanical tool is used.

After the mass is broken up, it must rest for a few minutes so that all the pieces of cheese are allowed to settle at the bottom of the tub. Then the whey is pumped out and filtered through a pipe; what is left in the tub looks like an enormous white pie, which is called cagliata.

Now it’s time for testing the cagliata. With a knife-like instrument, the master cheesemaker pulls out a bit of

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cagliata and dips it into hot water to see how it reacts. If the cheese melts and stretches as it should, he gives the OK for the final phase to begin. The cheese is divided into big pieces and placed in a wooden barrel. Hot water is poured into the barrel and the soon-to-be mozzarella is quickly mixed again – traditionally with a wooden bat. When done manually, this last stage of production requires many hands because it must be done very rapidly. With skillful movements of both hands, the workers stretch and squeeze the mozzarella, and then using their fingers, cut off (mozzare means to cut) the cheese into

equal balls and immerse it in cold water. Others entwine the mozzarella to give it the classic trecce shape.

The cheese is sold in a variety of shapes – the most common are round and called bocconi, and weigh up to 500g. The smaller size is called bocconcini; ciliegine are cherry-sized and perline (pearls) are even smaller. Trecce is the name for the traditional braided shape.

Whether the mozzarella is mixed and shaped by hand, expert cheese making always requires the human eye, as well as the experience and judgment of skilled artisans. This is what gives fresh cheese from La Maltesa

Caseificio La Maltesa Caseificio is the Italian term for a fresh cheese manufacturing plant and that’s what Caseificio La Maltesa is all about. The first and only fully-certified artisan caseificio in Malta, the business is run by two young, yet experienced entrepreneurs creating a unique combination of talent. Kurt Rossi has been working on international food processing ventures for over 15 years and Maurizio Napoletano, hailing from Puglia, the land of the ‘Burrata’, adds the Italian touch to the venture.

As an innovative manufacturer of fresh cheeses their team is made up of artisan cheese makers from Puglia and Campania regions having a vast experience in the relevant market sectors that assists them in developing and delivering successful products that, once tasted, are never forgotten!

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a competitive edge over supermarket brands. Though machinery is becoming more commonplace throughout the world, traditional methods, skilled artisans and local raw materials will always produce a superior product.

Top restaurants and pizzerias have been quick to realise this and are using La Maltesa products on their menus, while leading supermarkets are also stocking La Maltesa cheeses.

Lactose-free range Keep your eye out for the lactose-free range of cheeses coming to La Maltesa over the summer months. Follow them on Facebook to keep up to date with latest news and launches of new cheeses.

The cheesemaking experience Check out the Caseificio La Maltesa for yourself and see, with your own eyes, the art of cheesemaking while sampling some of the very freshest cheeses as well as aged varieties and some of their in-house delicacies. Try the traditional puccia from Pulgia – sandwiches made from pizza dough and stuffed with fresh cheese and traditional salumi.

Caseifico La Maltesa Testaferrata Steet, Ta’ Xbiex Tel: 21385999 Email: info@la-maltesa.com Web: www.la-maltesa.com Find us on Facebook www.facebook.com/lamaltesa

photography by Ray Attard

May 2015

STELLENBOSCH

STELLENBOSCH HOLDS THE HONOUR OF BEING THE MOST WELL-KNOWN AND AWARDED WINE REGION IN SOUTH AFRICA

Generations of Winemaking Excellence

Malta: Attard & Co. Food Ltd - Tel: 21 237555 Gozo: Abraham’s Supplies Co. Ltd - Tel: 21 563231 facebook.com/attardcowines

HOME COOKS Spring is slowly giving way to summer, making room for plenty of meals with family and friends by the pool or in the garden. Our homecooks prepare a delicious meal, perfect for dining outside, preparing indulgent meals with a lighter touch. Janet Grech makes ravioli with buckwheat flour and courgette and pistachio stuffing, Gaby Holland makes duck breasts on a sweet potato puree and Sandra Dimech makes lemon angel food cake with lemon curd.

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photography by Ray Attard

Il buono che ti vuole bene!

DISTRIBUTED BY VIVIAN CORPORATION.

21 320 338

INFO@VIVIANCORP.COM

WWW.VIVIANCORP.COM

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gourmet today

Buckwheat ravioli stuffed with courgettes and pistachios Makes 12 ravioli

Ingredients

Pasta • 2 cups buckwheat flour (fine grain) • 2 eggs • Pinch of salt • Water as necessary • Extra flour, for dusting Stuffing • 2 small courgettes, peeled • 2 small shallots, peeled • 5 tbsp pistachio paste • ½ avocado, peeled Butter and sage sauce • 20g butter • 6 fresh sage leaves, finely chopped • 1 large lemon, zest and juice

Method

1. To make the pasta, mix the salt to the flour and gradually add the beaten eggs 2. Continue mixing and gradually add enough water until you have attained a dry dough. Gluten-free flour makes a sticky dough so dust more flour to prevent it from sticking, whilst kneading.

3. Set aside for about 15 mins.

4. Open the dough on a well-floured surface and cut out rings or square ravioli shapes, and place them on a floured dish. These need to sit for 20 mins until they dry out a little.

5. To prepare the stuffing, chop the shallots and sauté until golden adding the roughly chopped courgettes until well cooked.

6. Chop the shallots and sauté until transfer and blend adding the raw avocado and the pistachio paste.

7. Place a tsp of stuffing into each of the ravioli squares, rub some water around the edges and cover with another square, pressing down the edges to make sure they are sealed.

8. To make the sauce, simply melt the butter on a low flame adding the sage and lemon zest.

9. When completely melted add the lemon juice and mix in.

10. Sprinkle some chopped pistachio nuts over top.

11. Cook the ravioli in a pot of salted boiling water for a few mins until the ravioli rise to the top.

Suggested wine: ROSA DEI MASI

ROSATO DELLE VENEZIE IGT A fresh and fruity rosé wine, but complex and elegant at the same time. Light to medium bodied on the palate, this rosé offers raspberry and peach flavours. Neither overly crisp nor creamy, it strikes a nice balance, with plenty of acidity nicely offset by a hint of creaminess. There’s an impressive length to the finish of this wine, with a wash of cleansing acidity and tinges of peachy fruit as it fades.

Distributed by Attard & Co.

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Suggested wine: CAMPOFIORIN by MASI Agricola

ROSSO DEL VERONESE IGT Rich, smooth and velvety this wine shows a good depth of flavour on the palate, the ripe cherry and damson notes are carried through and develop to become more savoury the longer they remain in the mouth. Hints of candied peels and sweet spice add complexity from the mid-palate.

Exhibiting a robust but well resolved tannin structure, Campofiorin offers a finish of impressive length and could either be consumed now, or cellared for up to a decade. 

 .

Distributed by Attard & Co.

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gourmet today

Pomegranate duck breasts on sweet potato puree Serves 4

Ingredients

• 4 duck breasts, skin on Marinade • 2 tbsp pomegranate molasses • ½ orange, juice only • 1 tsp ground cinnamon • ½ tsp chilli powder Carrot and sweet potato puree • 2 large carrots • ½ large sweet potato • 3 cloves garlic • ½ lemon, juice only • 1 tbsp olive oil • Olive oil • 1 tsp cumin seeds • ½ tsp harisssa • Salt and pepper • Bunch of red grapes • Salad leaves • Radishes thinly sliced

Method

1. Whisk the ingredients for the marinade together.

2. Place the duck breast skin side up in a large dish and marinate for a few hours (or overnight) keeping refrigerated.

3. Preheat the oven to 200°C. 4. Steam the carrots, sweet potato and garlic until soft and using a hand blender, puree together with the rest of the ingredients until dense. Season well. Set aside and keep warm.

5. Arrange grape clusters in single layer on baking sheet.

6. Drizzle with olive oil and sprinkle with sea salt and pepper.

7. Roast until skins are slightly crisp but grapes are still soft and juicy inside, about 15 mins. Allow to cool. These can be made 4 hours ahead.

8. When ready to serve, remove the duck breasts from the marinade and pat dry.

9. Using sharp knife, score skin of duck breast diagonally to create ¾-inch-wide diamond pattern.

10. Sprinkle both sides of duck breasts with salt and pepper.

11. Heat heavy large pan over medium heat. Add duck, skin side down; cook until almost all fat is rendered, (approx. 7 mins).

12. Increase heat to medium-high and cook until skin is brown and crisp, about 4 mins.

13. Turn duck over and cook about 3 mins

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longer for medium-rare. Let duck rest 5 mins.

14. Meanwhile, in a small saucepan take some of the melted fat and the rest of the marinade. Bring to the boil and then simmer for a couple of minutes until sauce is reduced.

15. Divide salad leaves and radishes among 4 plates. Spoon some of the carrot/ potato puree into the plate.

16. Thinly slice duck breasts crosswise and fan out slightly over the salad leaves.

17. Drizzle the sauce over the duck and garnish with the roasted grapes.

Pomegranate molasses is a richly concentrated syrup and is available in the Middle Eastern section of speciality food stores and in some larger supermarkets.

Ras el hanout is a North African blend of spices also available from Middle Eastern section of the supermarket or Middle Eastern stores. If you can’t find it, use garam masala instead.

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Lemon angel food cake Ingredients • 120g plain flour • 260g caster sugar • 8 egg whites, room temperature • 1 tsp cream of tartar • ¼ tsp salt • 1 tbsp grated lemon zest • 1 tbsp lemon juice • 350ml fresh cream Lemon curd • 1½ tbsp grated lemon zest • 260ml fresh lemon juice • 185g caster sugar • 1½ tbsp cornflour, diluted with a little water • 3 egg yolks • 70g butter, chilled and cubed

Method

1. Start by making the lemon curd by putting the lemon juice, zest and sugar in a pan

on low heat. Bring it to boil stirring all the time.

2. Add cornflour and cook for 3 mins, stirring continuously with a wooden spoon.

3. Whisk in egg yolks and cook for a further 3 mins.

4. Remove from heat and whisk in the butter.

5. Leave to cool completely. Lemon curd will keep in the fridge for 1 – 2 weeks, therefore this can be made in advance.

6. Preheat the oven to 180°C. 7. Butter a bundt cake tin. Cake tins are not usually buttered for Angel Cake but I feel safer if I’m sure it will not stick to tin.

8. Sift the flour with 120g sugar for a couple of times.

9. Whisk the egg whites until fluffy, add the salt, cream of tartar, lemon zest and juice and whisk for a further 3-4 mins until soft peaks form.

10. Beat in the remaining sugar, 1 tablespoon at a time increasing speed gradually. The

mixture should be firm but not stiff.

11. Fold in the sifted flour and sugar evenly and pour the batter into cake tin smoothing the top.

12. Bake above the centre of the oven for 40 – 45 mins until it springs back to the touch.

13. Remove the cake from the oven and invert the tin onto a cooling rack. When the cake is cold, loosen the edge with a knife and ease cake from tin.

14. Split the cake in half, and spread the bottom half with the lemon curd, less 2 tbsps (which we will reserve to mix with topping). Place other half of cake on top.

15. Whip the cream until it starts to hold peaks, add the 2 tablespoons lemon curd and beat again until it is of spreading consistency.

16. Cover the cake with the cream and decorate with lemon zest and any fruit you prefer.

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Chef profile Emanuele Orru of L’Artista in Bugibba talks to Gourmet TODAY about the crossover between Italian and local cuisine and the importance of sourcing the very freshest ingredients on the market.

Describe your career thus far.

I spent several years working in London, which is also where I learnt the most about cooking and fine dining over the seven years I was there. After that, I headed to Gran Canaria, where I took up the position of sous chef in a five-star hotel. From there, I returned to Sardinia for six years before moving to Malta and opening L’Artista in 2013. My wife Lisa has been instrumental throughout my journey. She is also a chef and helps to run the restaurant in Bugibba.

How would you characterise your cooking here at L’Artista?

I like to stick to clean, simple flavours, using only fresh produce. We never use frozen products. I like to make my own basics, using only homemade stocks and pasta. Everything aside from the beef is sourced locally – Sotto Zero, an ice cream parlour nearby, provides the cold treats, Azzopardi Fisheries saves me the best fish they can find. The beef comes from a number of places, including the UK, Italy and Sardinia, depending on where I can get the best product. quite alike and the cuisine is definitely on the same page. The focus on good quality ingredients is some-

Tell us about the menu at L’Artista The menu changes weekly and depends mainly on the fresh products that are available at the time. It is split into two – the Fisherman’s Choice and the Farmer’s Choice, for fish and meat dishes respectively. Diners can choose their fish and meat themselves, which are then cooked over charcoal. We also have a selection of Sardinian wines and products, including cold cuts and cheeses, for our customers to try.

What is your favourite dish to cook?

I don’t have a favourite really – I enjoy cooking simple, natural food for my customers. I also enjoy experimenting with raw fish and seafood at home. The kitchen is a lifestyle. I want my customers to keep coming back – they recognise good, honest food.

What three ingredients can you not live without?

A good stock, the freshest products you can find and a tomato sauce, the recipe to which my grandmother gave me. Butter, cream and chicken will never set foot in my kitchen.

L’Artista Triq il-Gandoffli, Bugibba Tel: 99954947 Find us on Facebook www.facebook.com/artistamalta

photography by Chris mangion

How did you find the transition from Sardinia to Malta?

The islands are very similar. The people are also

thing you find both here and there and is something diners are appreciating more and more.

Developing a mature

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May 2015

Nicholai Grech, of Mirachem, talks to Rachel Agius about the changes in the Maltese palate over the years and their growing interest in both wines and beers, from countries of origin to glassware used to make the most of flavours.

A row of crystal clear glasses – delicate things made of handblown glass – sit on a shelf in Nicholai Grech’s office. Tall, elegant ones; short, stout ones; ones with and without a stem – this family of glassware is at the forefront of what Grech calls a renaissance in local drinking culture.

As Mirachem’s chief commercial officer, Grech is in charge of every single bottle that the company distributes. This means he is intimately acquainted with the market’s pulse, reading trends like a scientist presiding over a nation-wide lab. And those glasses, made by the world renowned Riedel, are proof that people care very much about what they drink and how they drink it. If any more confirmation is needed, Nicholai tells me that a Riedel masterclass, to be held in June, has been sold out

for weeks.

So why the sudden change? ‘Sudden’ may not be quite the right word – Nicholai believes that Malta’s accession into the EU, in 2004, had the biggest impact on Maltese wine drinkers. Suddenly, a plethora of types, vintages and grades were available locally, without their previously prohibitive price tags. Whereas restaurants used to charge the earth for even a single glass of local fare, a lack of a reasonably varied wine menu is nowadays an immediate strike against the food establishment.

Attitudes are not the only things that have changed. The company itself has come a long way from its roots, back when Nicholai’s father started it up 31 years ago. Back then, Mirachem mainly dealt in local products like detergents. Eventually its portfolio grew to include international brands.

But it wasn’t until Nicholai and his brother Andre took over, in 2000, that Mirachem took on a new direction. Its focus shifted to wines and spirits and once importation taxes were removed, a new market emerged and the company rose to the occasion.

“Our goal is to offer our customers the best products,” Nicholai explains. “Even if this is sometimes risky.”

Risk is part and parcel of this game, where drinkers’ preferences are constantly developing. This, however, is a good thing.

The glut of foreign wines that EU accession brought with it allowed some patterns to emerge.

“On the whole, the Maltese seem to prefer young, sweeter wines,” Nicholai says. “At least until their palates mature.”

Here is where Mirachem’s offerings come in.

Once wine drinkers move away from the fruity, accessible New World wines, they venture back to the Old World, to the complex flavours of Italy and France. Glass producers like Riedel, who make varietal specific glasses, contribute to this learning experience – different wines have vastly different personalities and using a purpose-made glass will bring out that uniqueness.

It’s no coincidence that food too has undergone a similar metamorphosis. Long gone are the days when food just had to be tasty – diners now expect to know where their food comes from, whether it has been ethically sourced, how it is treated in the kitchen and (thanks to Instagram) how well it photographs. So it’s no surprise that the same kind of attention is being given to wine.

Still, wine is not the only thing experiencing an attitude makeover. Mirachem represents Lord Chambray, the Gozitan microbrewery making waves at local bars and dining tables. A set of four, with a fifth (a stout) on the way, this little family

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is, in Nicholai’s words, “where wine was ten years ago”. The interest in craft beers is slowly gaining ground, particularly with beers from Belgium and Germany finding their way onto more menus and supermarket shelves.

“People still complain that the beer is too expensive,” Nicholai laments, “But they need to understand that this is not a mass-produced beer.”

Like the wines, Nicholai is committed to providing these beers with the chance to shine – Beer and Dine events are on the cards, while the Wine and Dine events continue to draw enthusiasts’ interest. Riedel too has begun producing beer-specific glassware.

What comes next for Mirachem? Nicholai says the website – wine.com.mt – will be developed from simply a showcase of the company’s wines to a portal with the option to order and buy online. A recent appointment for the exclusive distribution for Gaja wines, an Italian heavyweight in the wine industry, is the latest feather in the company’s cap.

“We want to promote our products by letting customers try them,” Nicholai says, referring to the events the company holds, which pair good food with wines according to a specific theme.

A visit to the Mirachem storage room, a carefully controlled environment, revealed boxes upon boxes of wines; some a few years old, some old enough to be grandparents. Some from nearby – a trio of Pio Cesare wines, encased in their wooden sarcophagus, from Piemonte – and some from further afield.

Nicholai moves about the shelves with a sort of subtle reverence, pointing out particularly special bottles and talking about them as if they were long lost friends returned home. It is clear that Nicholai and his company take these products seriously. And through Mirachem’s help, the public is learning its way around a vast world of wines and thoroughly enjoying the journey.

Mirachem (wines & spirits) Ltd. Mira Building Canon Pirotta Street Birkirkara Tel: 21 443545 • Mob: 7900 0080 Email niki@wine.com.mt Web: www.wine.com.mt Find us on Facebook facebook.com/WINE.COM.MT

photography by Ray Attard

e palate May 2015

Saying I do The spring brings with it the new wedding season, putting planning into full throttle.

The day you say I do should be a once-inlifetime occasion, therefore choosing the right spot for your wedding is of utmost importance. These are some of Gourmet TODAY’s favourite locations to make your dream come true.

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Candylicious

6, St Frances Str. • San Gwann, SGN 2351 Tel: 27029117 • Mob: 77451526 email: candylicious_cp2@yahoo.com Web: www.candyliciousmalta.com

Candylicious Malta

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Pick the perfect wedding v

A wedding is a once in a lifetime kind of thing and what every bride and groom is looking for is perfection, perfection in a fairytale environment, where every guest’s every need is anticipated and taken care of. Island Caterers have all of that taken care of and recommend five of their large portfolio of exclusive venues as ideal locations when planning your wedding.

Bold, contemporary, exotic, unusual, historic and prestigious, these locations will make your special day the unique event you’ve been dreaming of.

Saluting battery Go further back into history, all the way to 1566 at the Saluting Battery. Built by the order of St John and perched on the bastions below the Upper Barakka Gardens, this venue offers spectacular views of The Three Cities. This unique venue is particularly suited for a summer wedding, and if you go for a morning wedding catch the line up of historic cannons, set off every day at noon. That’s something your guests are sure to remember!

Villa Bologna Are you looking for a fairytale venue? This artistocratic villa is still home to a long line of successors since 1745. Built in the 18th century as a dowry for a count’s daughter it has been cared for over the centuries, embellished with gardens, fountains, ponds, pergolas, a citrus grove and lawns in the 1930s. If you are looking to get lost in the magic, then this has got to be the most perfect location.

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venue with Island Caterers Radisson Blu Resort & Spa, Golden Sands – Ballroom and Ballroom Terrace Whether you want to be inside or out, have a day or evening wedding, Radisson Blu Resort & Spa has the right solution for you. The flexibility of staff means that anything is possible when it comes to set ups and organisation. Overlooking the magnificent Golden Bay and just a stone’s throw from the sea, not only do you have fantastic views for the event but both bride and groom and guests can make the most of the weekend and stay at the hotel, eliminating transport problems and allowing for that one more drink! This luxury five-star venue is exclusive to Island Caterers.

Limestone Heritage Go for something truly local at the historical venue that doubles as an openair private museum documenting the history of stone from prehistoric times.

On the outskirts of Siggiewi, this peaceful spot is the home to farm animals, a waterfall and a citrus garden. Pick this venue for true traditional, Maltese charm.

The Edge This venue takes its name from its location right on the water’s edge at the end of a peninsula, giving it views of open horizons and unspoiled rugged coastline. Right in the middle of St. Julian’s, this venue is right at the heart of activity on the island, but the unique setting on the peninsula give a feeling of being away from the madding crowd.

Offering guests the ample parking and accommodation of Radisson Blu, this luxury fivestar venue is exclusive to Island Caterers.

Island Caterers C/o Radisson Blu Resort, Malta St. Julian’s St. George’s Bay, St. Julian’s STJ3391, Malta.

Tel: 2375 1930 Web: http://www.islandcaterers.com.mt Find us on Facebook - facebook.com/islandcaterers

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The fresh approach to wedding catering from Island Caterers Every wedding is unique. Every bride and groom wants to plan their day their way and this is why we developed iCaterer. We want to give you full control and flexibility, allowing you to choose your venue and menu and all the other important details according to your budget and requirements. Create multiple plans anytime and anywhere, compare and share them with your friends and family, and only when happy, send them to us!

icaterer.com.mt

+356 2375 1930 / info@islandcaterers.com.mt

EVERY WEDDING...

...DESERVES PALAZZO PARISIO

29, Victory Square, Naxxar - Malta • +356 2141 2461 • weddings@palazzoparisio.com • www.palazzoparisio.com

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Make your event unforgettable with a Candy Buffet

Free your creative side by decorating your own candy table, choosing different styles of containers and dishes, and fill them with candies of your choice or to match your event’s theme. Candy Shop’s shabby-chic styled candy cart will definitely be an eye catcher.

To create the perfect candy buffet, Candy Shop suggests a selection of eight to 10 different types of sweets. As guests will have different preferences it is a good idea to include a selection of chocolates, toffees, hard candies, gummies, mints and sour candies among others. To keep in line with the theme of your wedding you can also pick a colour scheme. Colours aren’t just for flowers!

At Candy Shop you will find a variety of candies from the world’s finest brands. Add a twist to the candy table by adding some colourful macaroons, sumptuous cupcakes, cake-pops, and even some perlini. At Candy Shop you are sure to find a sweet selection to satisfy every sweet tooth in the house. Be it a wedding, birthday celebration or any other event, at Candy Shop one can find fabulous bags and party accessories.

Candy shop also provides wedding favours to mark the day of your special event.

to Gourmet ng a 20% discount Candy Shop is offeri ply let Sim .

15 20 of d en the Today readers until r and de rea ay Tod a Gourmet them know you are erb offer. sup s thi of e tag take advan apply.

Terms and conditions

Candy Shop Malta Triq Hal-Dwin, Zebbug Tel: 99061284 Find us on Facebook www.facebook/candyshopmalta

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May 2015

Target - a surefire su Summer nights are just around the corner, giving any restaurant with sea front tables an edge.

RACHEL AGIUS heads down to Target in Senglea to see if the food matches their prime location.

With those balmy summer nights right on our doorstep, it is the perfect time to enjoy the longer daylight hours and the renewed cultural scene that continues to grow as the island gets warmer.

Late evening walks are no longer chilly and make for a cheap and cheerful opportunity to do a little people watching as the locals begin to trickle back to their favourite summer haunts.

The Three Cities are a great place to do just that.

Wander along the Birgu waterfront and take in the impressive yachts and the beautiful casino, just across from Valletta’s beautiful bastions. Across the bay lies a more rough-around-the-edges sort

of cultural outing. A stroll along the water’s edge is punctuated by the lapping of water, the sound of children playing on the promenade, the chatter of

the older generations and the creak of their folding chairs.

Complementing these local cultural flavours, the

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summer oasis

menu at Target - situated roughly halfway along the bay - combines fresh Maltese produce with Italian flair.

We started off with a wonderful cocktail creation a bright red fruity concoction that came with sliced apple and strawberry, with brown sugar along the rim of the margarita glass. I couldn’t tell you what was in it - they were sent over by the bartender as we sat down - but I do know that it was delicious.

An Italian-inspired menu would not be complete without a selection of pasta and the fagottini with bacon and pistachio was moreish and crunchy, thanks to the sprinkling of crushed, roasted nuts on

top. My guest and I shared this dish, which turned out to be the right call; the portion is certainly generous enough.

Despite our amicable division of the pasta, the main course signalled an end to the sharing. It was time to properly dig in. A heaped pile of assorted seafood was placed before my guest, who had to work her way through what felt like the United Nations of seafood to get to the soup. The hard work paid off. Between the variety of shellfish and the soup - closer to Maltese aljotta than a chowder - the clay bowl was all but licked clean.

I decided to ignore my usual impulse, my auto-

pilot guiding me towards steak. A little variety never hurt anyone. I decided on the chicken with mushroom sauce. It came with a generous helping of steamed veg - a simple but respectable accompaniment to the main dish. The chicken was tender and I had to resist polishing my plate with a crust of bread.

As our meal ended, we departed Italy for France with a thoroughly delightful creme brûlée. A popular dessert for many years, finding a properly done creme brûlée is still not guaranteed. Luckily, Target hit the mark with this one and delivered the perfect sugary crunch with delicate creamy centre.

Walking out into the night, it was easy to see why diners would choose this small but spunky restaurant. Its outdoor seating will be heaven in the warm months and the water’s edge makes for an excellent post-dinner stroll to aid digestion. A surefire summer oasis.

Target Triq Juan B. Azzopardi, Senglea.

Tel: 21804002 Find us on Facebook www.facebook.com/targetmalta

photography by Ray Attard

May 2015

HOME MADE FISH CAKE

STEAK AND KIDNEY PIE

SAVELOY SAUSAGE

CHICKEN BALTI CURRY PIE

Star Fish Bar and Pies The Strand Gzira Tel; 2725 1251 Facebook: Star Fish Bar and Pies Opening Times : Sunday to Thursday 11am till 10pm and Friday & Saturday 11am till 11pm.

Almighty Asian

Everyone craves a good Asian meal at one time or another. Though some establishments serve very generic meals without any distinct flavour, others truly shine. At Gourmet TODAY we went through a list of our favourites.

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Standing the test of time When Zest first opened, it made a name for itself serving the best sushi on the island. So many years later the restaurant is still serving some of Malta’s finest Asian fusion. RACHEL AGIUS heads down to check out what has made Zest stand the test of time.

It’s a competitive world out there. As technology brings us closer together, businesses too have to work hard to stay relevant. Nowhere is this more evident than in the restaurant business. Establishments open and close at the drop of a hat, their fate decided by a clientele that has the world – and its review websites – at their fingertips.

When a restaurant sticks around as long as Zest has, you know they’re doing something right. In days gone by, it made a name for itself by being one of the first on the island to offer high quality sushi, a dish that has, in the mean time, seen its own popularity grow and finally cement a permanent presence on the local food scene.

Zest is keeping pace with the latest food trend.

Customers, particularly when dining in large groups, seem to appreciate having a menu that ventures beyond the constraints of one genre, region or style of food. This also lets the more adventurous diners mix and match their courses.

In the interest of sampling the broadest variety, my guest and I chose from both the continental and the Asian pages of the menu. One option we were seriously considering what the Shabu-Shabu, a kind of Asian take on fondue that involves diners cooking their fish or meat at the table by dunking it in hot broth. Still, that would mean we probably wouldn’t have room for much else so we decided to return another time for that particular dish.

Zest has retained its love for the art of raw fish, offering an impressive selection of sushi, prepared right there in the dining room at a specialised workstation.

Although not technically on the starter list, the staff didn’t bat an eye when we asked for sushi to start with. It didn’t disappoint – those years of experience have definitely paid off.

The other opening number was the duck agnolotti, served with caramelized sweet potato (delightfully moreish) and a Gran Marnier froth (a bubbly citrus burst). The duck, carefully contained within its pasta prison, was rich and played well with the slight bitterness of the froth.

Next up was the Balinese chicken curry, atop a little turret of rice. With complex flavours and a medley of spices, it was pleasantly reminiscent of an Indian

curry, without a flood of overpowering sauce.

Moving west across the globe, a rack of lamb, cooked sous vide, made for a visually stunning arrival at our table. Its sidekicks – a courgette strip wrapped around a divine mushroom duxelle, mashed sweet potatoes and grilled baby fennel – jockeyed for attention with the perfectly pink lamb and its crunchy herb crust.

At this point, verging on stuffed-to-the-gills, we opted to share dessert. The Bento Box is a neat little representation of Zest’s ‘East meets West’ tagline.

Like its Asian counterpart, this dessert combines many little things to form a complete dish. Its components however are continental – a decadent fondant, a delicate raspberry macaroon and a raspberry sorbet. I think the description speaks for itself but I will say this – we fought over that macaroon.

Zest has kept and polished its excellent reputation over the years and you can see why. Whether sitting outdoors, watching the goings on in Spinola Bay, or inside enjoying the décor, Zest will not only keep your palate entertained. The soon-to-be-married are

also in luck – Zest will cater your wedding (or any other event) and bring its trademark flair to your special day.

For every other day of the week, Zest delivers, literally and figuratively. They will deliver their tasty offerings to your door and high end, reasonably priced morsels to your taste buds. What’s not to love?

Zest 25, Triq San Gorg, St Julian’s.

Tel: 21387600 Web: www.zestflavours.com Find us on Facebook www.facebook/ZestRestaurant/

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Make sure you’re hungry for a trip to Nan Yuan Ever since its regeneration a few years back, the Valletta Waterfront has already gone through the restaurant equivalent of a changing of the guard. Some establishments stood the test of time while others were replaced, bringing new faces to the area and its hordes of cruise ship tourists and locals looking for dinner and/or drinks.

Of those restaurants that stuck it out, Nan Yuan is arguably one of the most popular. Its traditional but relatively low-key décor celebrates its Cantonese heritage without coming across as too cliché. Clean and uncluttered, the dining area offers plenty of room to spread out if you’re a big group or have a cozier tête-à-tête if yours is a much smaller party.

It wouldn’t be inaccurate to say that the locals love their food. And they love it in ample quantities. As a result, your average Maltese family will consider value

for money rather high on the list of priorities when choosing where to dine out. At this, Nan Yuan excels.

The menu offers a variety of dishes at reasonable prices, meaning your family night out need not sting your bank account.

The restaurant was surprisingly busy on the Tuesday night we visited; unusual, given that the nocturnal summer crowds had not yet descended on the popular tourist spot. We were seated and proceeded to pore over the menu. In the interest of trying as many different dishes as possible – a food writer’s sacrifice for you, dear readers – my guest and I reeled off a list of our selections.

Service was prompt and courteous, which was handy seeing as how our table was soon heaving under the weight of our dinner. Our waitress even had to extend the table with a neat little shelf, an act that triggered the tiniest shred of guilt that maybe we were about to eat too much.

The guilt went away pretty fast though, as the mixed starter arrived. The selection included wontons, chicken satay skewers and spring rolls. We also tried (for research purposes) the lamb satay skewers. It turned out to be an excellent choice. There are also plenty of delightful food carvings, swans and other animals made from vegetables, carved by the owner of the restaurant, Lee Next up was the duck. A staple on every Asian restaurant’s menu, the bird comes with spring onions, cucumber and a rich plum sauce. It all goes together, like a delightful, edible parcel, in those paper-thin pancakes.

Although we’re always taught not to eat with our hands, constructing these delicious packages definitely falls outside those rules.

After the remnants of the duck were cleared, the next round of dishes arrived. It was at this point that we considered that perhaps we may have overdone it. Beef noodles and egg fried rice jostled for space with the cashew chicken and sizzling beef. The cashew chicken in particular caught my eye. The chicken had been fried,

adding a satisfying crunch to a dish already bursting with flavour.

In all, we gave it a good attempt. Belts straining, we had to refuse dessert, as well as the vast array of Chinese teas they have available. Luckily, our host thought nothing of packing up our leftovers to take away. The food tasted great the next day too.

My advice to readers? Go hungry and try a little of everything. Nan Yuan will not disappoint.

Nan Yuan Vault 14, Waterfront, Valletta.

Tel: 21225310 Find us on Facebook Nan Yuan Valletta Waterfront

photography by Ray Attard

The way westerners eat Chinese food is always with wild abandon and a Chinese meal isn’t quite complete unless you’ve eaten more than your fair share. RACHEL AGIUS heads down to the Valletta Waterfront for a taste of Chinese excess at Nan Yuan (complete with leftovers for the following day).

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gourmet today

Take your pick from the World of Wines

The World of Wines shop at Blue Harbour, Ta’ Xbiex marina, is Malta’s first wine boutique that promises the most prominent world class wine brands that are locally available from a number of dedicated importers. The wines of Palladino, Zonin, Masi, Gaja, Frescobaldi, Luce, Antinori, Banfi, Buondi Santi, Donna Chiara and Donnafugata are just a part of extensive Italian portfolio. Bordeaux and Burgundy Grand Cru are being cascaded down to many rarely known ‘village’ wine appellations. The choice of Champagne is spread over a large selection of greatest names and formats that currently go up to six litres (8 bottles).

Le Rosé de Mouton Cadet 2014 Baron Philippe de Rothschild Baron Philippe de Rothschild created Mouton Cadet and, in essence, created the world’s first modern wine brand. An instant success, Mouton Cadet is now a worldwide favorite, delivering the riches of Bordeaux to wine lovers around the globe. Selected by Baron Philippe de Rothschild’s winemakers from the best parcels in the Bordeaux region, le Rose de Mouton Cadet is made and matured in the traditional way.

A glittering coral-pink colour, the nose explodes in a riot of fresh, crisp fruit, especially redcurrant and raspberry, going on with airing to develop slightly riper fruit aromas and a touch of white blossom. The attack is acidulated and fruity. Red fruit flavours dominate throughout on the palate, showing elegant tannins and an attractive freshness. This succulent wine should be drunk young, at a temperature of 7°C, in order to enjoy its freshness and fruit. Ideal for meals and aperitifs, it goes perfectly with summer salads, grilled chicken skewers, and Asian or Provencal food.

Imported by Charles Grech & Co. Ltd, Valley Road, B’Kara

Charles Grech & Co. Ltd., Valley Road, B’Kara Tel: 2131 5064

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OUTDOOR LIVING WITH MDINA GLASS

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with a new production technique that gives After such a wet, cold and dreary winter, each item a distinctive contoured pattern that which is finally shuffling towards the exit, works amazingly well with light, whether it be thoughts inevitably race towards what we’ll daylight passing through the product or from do during the long summer days and evea light source from within. nings. It’s a time for fun, socialising, eating Since its inception, the Textured Range has and drinking with friends and family, making grown steadily to include lanterns that can be the most of the al fresco lifestyle. This type of left freestanding or hung from leather or rope living is something that glass lends itself to handles, drink dispensers, scented candlewell. It is durable, stylish and colours are lush holders (including handy insect repellent and vibrant. scents), jugs, tumblers, bowls and a growing In recent years, Malta’s pre-eminent glassselection of lighting solutions. maker Mdina Glass has been producing a Outdoor living has never been so creative growing range of stylish, vibrant glassware and colourful! perfect for spring and summer outdoor Shop online and get free delivery to Malta entertaining. The collection began with the addresses with orders of €30 or more. introduction of the Lifestyle Range, a wide selection of bowls, tumblers, goblets, pitchers, jugs and more in options of various colour combinations.

Last year, Mdina Glass developed Mdina Glass a new line of glassware called the Tel: 2141 5786 Textured Range. It was a departure Web: mdinaglass.com.mt from the traditional approach by the company, producing items in Find us on Facebook a number of single colours and facebook.com/mdinaglass

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CHEF’S CHOICE Isaac Saliba of Salt in Bugibba is head chef at the newly-opened Salt. Following 11 years’ experience at The Hilton under Joe Vella, Isaac has moved on to open his own restaurant with his uncle Nicky Saliba, giving him creative freedom with his dishes. His menu consists of Mediterranean dishes with French influences and marries passion with perfectionism to make it work. Try his recipe for bouillabaisse or head down to Salt to check out some of his other creations.

Bouillabaisse Ingredients

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3 red mullet, descaled 450g of monkfish fillet 1 whole sea bass (100g), descaled 12 raw large local prawns 5 tbsp olive oil 2 onions, finely chopped 6 garlic cloves, finely chopped 2 leeks, finely chopped 1 bulb fennel, finely chopped (reserve the tops) • 700g tomatoes, chopped • 1 tsp fennel seeds • 1 tsp tomato purée • 1 small bunch freshly flat leaf parsley, chopped • 3 sprigs fresh thyme • 2 bay leaves • 2 strips orange peel • 500ml fish stock • 2l bottled mineral water • 1 tsp good quality saffron • 1-2 tsp salt • 2 tbsp Pernod, or similar • 600g mussels • 300g clams Rouille • 1 large garlic clove, crushed • ½ red bell pepper, roasted, peeled, and seeded • 1 egg yolk • 1 tsp lemon juice • Small pinch saffron threads • 1 cup extra-virgin olive oil • Salt and pepper

Method

1. To make the Rouille, combine the garlic, red pepper, egg yolk, lemon juice, and saffron in a food processor.

2. Pulse until smooth, and then slowly drizzle in the oil and process continuously until the mixture thickens.

3. Season with salt and pepper to taste, and set aside to use in this recipe. Do not keep for future use.

4. Remove the heads from the prawns, cut along the length of their backs with a sharp knife and remove the intestinal tract. Set aside.

5. Cut the monkfish into 4cm chunks.

6. Fillet the sea bass and red mullet, reserving the head and bones. Cut each fillet of sea bass into three pieces.

7. Heat the olive oil in a large pan and add the onion, garlic, leek, and fennel.

Cook gently for 10 mins or until the vegetables are soft, but not coloured.

8. Stir in the tomatoes, fennel seeds, tomato purée, all the prawn shells and fish trimmings, the chopped parsley, thyme and bay leaves.

9. Add the orange zest, fish stock and mineral water and finally the saffron.

10. Bring to the boil and simmer gently,

uncovered, for 30-40 mins skimming the surface occasionally to remove any froth.

11. When the fish broth has reduced to about 1.7l remove from the heat and strain into a clean pan.

12. Add the Pernod, taste and season accordingly.

13. Return to a simmer and add the monkfish, mussels, sea bass and red mullet. Bring back up to a simmer and add the prawns.

14. Cook for a further 2 minutes or until the mussels have opened and the prawns have turned pink.

15. Using a slotted spoon, transfer the fish to a warm serving plate and pour the soup into a deep plate.

16. Serve with toasted bread and Rouille on the side.

SALT Pioneer Road Bugibba Tel: 21 578004 / 99223744 / 99900880 / 99233373 Find us on Facebook SALT - Kitchen & Lounge

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Summer on Gourmet Today TV The cold and cruel winter quickly gave way to a warm and sunny spring which is set to get warmer still. Enjoy the longer, sunnier days with some great recipe ideas from Gourmet Today TV, from delicious fish dishes like Sean Gravina’s warm octopus and blue potato salad served with crispy, fried capers and Michael Diacono’s pasta with mullet. Go for refreshing dessets like this strawberry granita or strawberry trifle. Don’t miss the last few episodes of Gourmet Today TV, showing every Friday at 18:40 on TVM. Bucatini with trill and fresh herbs ael Diaco

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500g bucatini (or pasta of your preference) 6 red mullet (trill) Plain flour Salt and pepper Olive oil 10 cherry tomatoes 2 cloves garlic, chopped 1 tsp chilli flakes Squeeze lemon 1 glass white wine Bunch fresh parsley, chopped Bunch fresh basil, chopped 1 tbsp black olives 1 tbsp pistachios, roasted A few rocket leaves

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Ingredients

1. Bring a large pot of salted water to the boil.

2. Add the buccattini and cook until al dente.

3. In the meantime, fillet the trill (you can ask your fishmonger to do this for you) 4. Dredge the fillets through the plain flour, seasoned with salt and pepper.

5. Heat some olive oil in a pan and add the tomatoes.

6. Add the garlic and the chilli flakes.

7. Add the trill fillets when the tomatoes have started to soften.

8. Season with salt and pepper.

9. Add some lemon juice and the white wine and allow to evaporate.

10. Add the basil and parsley and the black olives. If the sauce is starting to look dry, add a ladleful of water from the pot where the pasta is cooking.

11. Allow to simmer for a few mins.

12. When the pasta is appox. 1 min away from being cooked, drain from the water and add to the pan with the sauce.

13. Mix and allow to simmer for approx. 1 min.

14. Place in individual bowls or in one large bowl to place in the middle of the table.

15. Add some more parsley and basil on the top as well as the pistachios and rocket.

16. Serve immediately.

st cipe fir This re Gourmet ed on appear V, aired on Today T , 2015. rch 27 Ma

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photography by Rachel Zammit cutajar

Method

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Strawberry and champagne granita Ingredients

Method

1. Hull and roughly chop the strawberries, then put them into a large heatproof bowl.

2. Stir in the sugar and water and add a sprig of mint leaves, then stand the bowl over a pan of gently simmering water. Stir the strawberries frequently to help dissolve the sugar.

3. Carefully cover the bowl with a plate (or the lid of a saucepan) and gently steam for about 30 to 40 mins until the strawberries are very soft and have released their juices.

4. Remove the bowl from the heat and strain the strawberry juice through a fine sieve into a clean bowl. Cool, the mix in the champagne and lemon juice.

an Gravina Se

• 900g ripe strawberries, plus handful to garnish • 125g molasses sugar • 3 tbsp water • 150ml champagne, plus optional extra to serve • 2 tbsp lemon juice • Mint leaves • Lemon zest

5. Pour the mixture into a wide, shallow container and freeze for 1 – 2 hours until partially frozen. Stir the ice crystals round the sides of the container into the liquid centre.

6. Return to the freezer for another couple of hours and give the mixture another stir.

7. When ready to serve, hull and cut a few strawberries into quarters. Drop them into individual serving glasses.

8. Scrape the granita with a strong spoon and place into the glasses over the strawberries.

9. Add a splash of champagne, top with some zested lemon and a few mint leaves and serve immediately.

This recipe firs t appeared on G ourmet Today TV, aired on TVM on 1 May, 2015.

Suggested pairing: Hugo La Gioiosa

Made from white grape varieties this wine-based drink is an attractive straw yellow in colour with a good balance of sour/sweetness, with an agreeably aromatic persistence of Elderflower aromas.

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Octopus with chorizo, blue potato and capers Ingredients

an Gravina Se

• 1kg octopus, cleaned, frozen for at least 4 days, then thawed • 1 onion • 2 sticks celery • 2 carrots • 1 bay leaf • 1 sprig fresh thyme • 10 black peppercorns • 200ml red wine • 2 tbsp olive oil • 10 blue potatoes, cooked and halved • 250g cooking chorizo sausage, skinned and cut into 1cm dice • 2 tbsp confit shallots (see recipe) • 1 lemon, segmented • 1 sprig of fresh parsley, finely chopped • Sea salt and freshly ground black pepper • 1 heaped tbsp capers, deep-fried for 30 secs until crisp

3. Place the octopus in a large saucepan, and add the onion, celery, carrots, herbs and peppercorns.

4. Pour in the wine and enough cold water to cover and slowly bring to the boil.

5. Lower the heat and simmer for about 45-60 minutes, or until the octopus is tender.

6. Allow it to cool in the stock, then remove to a board, taking care as the skin is delicate and can come away.

7. Cut into 2.5cm pieces discarding the vegetables.

8. When ready to serve, heat the olive oil in a frying pan.

9. Add the potatoes and the pieces of octopus and lightly brown.

10. Add the chorizo and cook until the fats are released.

11. Sauté together for 2-3 mins, then add the confit shallots, lemon segments and parsley.

12. Give everything a good mix and sauté for a few mins and season with salt and pepper.

13. Serve with crispy capers.

Method

1. Make sure the octopus has been frozen for at least 4 days before cooking. This breaks down the connective tissue in the boneless head and tentacles, making the meat more tender.

2. Deep-fry the capers in hot oil for 30 seconds until crispy. Set aside on kitchen paper to absorb excess oil.

This recipe firs t appeared on G ourmet Today TV, aired on 27 March, 20 15.

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This recipe firs t appeared on G ourmet Today TV, aired on TVM on 1 May, 2015.

Strawberry trifle Macerated berries • 200g strawberries • 50g raspberries • 100g caster sugar • 1 star anise Custard • 600ml whole milk • 1 vanilla pod, split lengthways and seeds scraped • 85g caster sugar • 6 large egg yolks • 40g cornflour • 150ml double cream Garnish • Handful strawberries • Handful pecan nuts, toasted • 1 tbsp crème de cassis (or 100ml blueberry juice, 1 tot vodka, 2 tbsp brown sugar) • 1 tbsp icing sugar • 1 physalis per person

Method

an Gravina Se

Ingredients

May 2015

1. Chop the strawberries and the raspberries roughly and add the sugar and star anise. Leave to rest for 5 mins.

2. Mix the blueberry juice with a tot of vodka and brown sugar

and place in a saucepan over low heat until the mixture becomes syrupy.

3. Put the milk, vanilla pod and a tablespoon of the sugar into a saucepan and bring to a simmer.

4. Meanwhile, beat the egg yolks, cornflour and remaining sugar together in a bowl.

5. Slowly pour in the hot milk, stirring all the time to prevent the eggs from curdling. When fully incorporated, rinse out the pan.

6. Strain the mixture back into the clean pan and return to the heat.

7. Whisk over low heat until it thickens sufficiently – usually right before simmering point. Transfer to a bowl to cool, stirring every once in a while to prevent a skin from forming.

8. Once the custard has cooled, whip the cream into soft peaks, then fold into the custard to lighten it.

9. Chill for a few hours or over night, if preparing in advance.

10. To assemble the trifles, spoon the custard to fill the bottom third of eight small clear glasses.

11. Cut four strawberries into quarters. Put the rest into a large bowl along with the crème cassis (or reduced blueberry mixture) and a little icing sugar.

12. Add a layer this, then a layer of macerated berries and some pecans and top with remaining custard and more of the fresh and macerated berries.

13. Finish with one physalis on each trifle and dust with icing sugar.

Satisfy yourself with plant powered goodness!

Light & Delicious

for you to enjoy any time of the day.

Tel: 2143 1309 | Email: info@goodearth.com.mt www.goodearth.com.mt

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Oat-crusted gbejna with roasted tomatoes and onion jam Ingredients • • • • • • • • •

1 gbejna 100g Quaker oats 50g walnuts 1 egg Flour (to dust) 1 tbsp honey Cherry tomatoes on the vine Olive oil Salt and pepper

Onion jam • 1 onion • 15g butter • 2 tbsp balsamic vinegar • 1 tsp sugar

Method

1. Preheat the oven to 190°C. 2. Place the tomatoes on a baking sheet still attached to the vine.

3. Drizzle with olive oil, sea salt and fresh pepper.

Roast for 10 to 15 mins until the skins break and set aside.

Crush walnuts and combine with oats.

1. Dust the goat’s cheese in flour and coat with the whisked egg, 2. Dredge through the oats and nut mix and shallow fry for a few mins on each side until golden.

3. To make the jam, slice the onion and sauté in the butter until soft.

4. Add the vinegar and sugar and reduce until sticky.

5. Arrange on a bed of fresh rocket with crushed walnuts, onion jam and roasted vine tomatoes.

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The versatility of aubergines

By Gaby Holland The aubergine is known by many different names in different parts of the world: aubergine in France, eggplant in North America, brinjal in South Asia, Southeast Asia and South Africa and brungiel in Maltese. This vegetable is of the nightshade family, which includes bell pep-

pers, tomatoes and potatoes and are technically fruits but generally thought of as a vegetables.

There are many different varieties of aubergine, including the bulbous, glossy, deep purple tubular types common to Mediterranean cuisine; the small, tubular Asian types; the small, plump and ivory examples (hence ‘eggplant’); or the scarcely-bigger-than-a-pea varieties grown in Thailand. All varieties share the same bland,

Aubergine and sweet potato falafel This Middle Eastern dish is vegetarian, gluten free and lactose free, making it perfect for diners with food intolerances. They are so tasty they are also perfect for diners less fussy diners!

Ingredients

• • • • • • • •

1 medium sized aubergine, chopped 1 medium sized sweet potato, chopped 1 can chickpeas, rinsed and drained Bunch of parsley and coriander leaves 1 tsp cumin seeds 1 lemon, zest only ½ tsp dried chilli flakes 2 cloves garlic

Method

1. Start off by steaming the aubergine and the sweet potato until soft.

2. Cool and squeeze out as much moisture as possible.

3. Using a food processor, process the herbs, cumin seeds and garlic, together with the aubergine and the sweet potato.

4. Add the lemon zest and chick peas and pulse, but keep some texture from the chick peas.

5. Season well and chill for at least half hour.

6. Take a tablespoon size of mixture and shape into oblong patties.

7. Place on a greased baking tray, brush with olive oil and bake in the oven 180°C at for 15 - 20 mins or until golden brown, turning halfway through for even browning.

8. Serve the falafels in pita bread with some yoghurt-based sauce, chopped tomatoes, avocados and salad leaves.

6. Place on a sheet of non-stick baking paper or foil and refrigerate until just set.

7. Remove frozen yoghurt strawberries 10 mins before serving.

mildly smokey flavour and flesh that’s spongey when raw but soft when cooked. Because of their spongy texture they’re great at soaking up the flavour of other foods, spices and seasonings they are cooked with.

Aubergines are low in calories and fat but high in fibre.

They are a good source of folic acid, potassium, iron, antioxidants and B vitamins and some studies say they help lower blood pressure and cholesterol.

When selecting an aubergine, look for one that has a shiny, smooth skin that does not have bruises or blemishes. It should feel heavy for its size and when tapped on it should sound solid and not hollow. The smaller aubergines are generally sweeter, thinner-skinned, more tender, and have fewer seeds. The male also has fewer seeds and is recognised by its rounder and smoother bottom whilst the female has in indentation on its bottom.

Often recipes call for salting the vegetable before cooking to reduce the bitterness but modern varieties have the bitterness bred out of them so salting is no longer necessary, unless you’re planning to fry them; aubergines soak up oil like a sponge and salting helps reduce that.

The beauty of the aubergine is that it is so versatile.

Aubergines can be baked, roasted in the oven, or steamed. When baking it whole, pierce the eggplant several times with a fork to make small holes for the steam to escape. Bake at 180°C for 15 to 25 minutes, depending upon size. You can test for its readiness by gently inserting a knife or fork to see if it passes through easily. This method is used when making the popular baba ganoush, which is made with puréed roasted aubergine, garlic, tahini, lemon juice and olive oil.

The texture and bulkiness of the aubergine makes it an ideal meat substitute and goes well in curries and stir-fries. It is also great baked and mixed with grilled peppers, lentils, onions and garlic, topped with balsamic vinaigrette.

Fun Facts • In Renaissance Italy, it was called a mala insana or “crazy apple” • The word eggplant as is used in North America comes from British-colonised India, where at the time, a small, white, egg-like variety of the vegetable was all the rage.

• The word aubergine goes all the way back to the ancient Indian language Sanskrit.

• Aubergines contain nicotine but it’s such a small amount that there’s really no need for concern. You would have to eat between 20 and 40 pounds of eggplant to consume the amount of nicotine you’d get smoking one cigarette.

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Gearing towards a lighter summer Summer’s all about lighter meals. Cristina Dacoutros and Sergio Ruz Sanchez of Godlie’s Café in Gzira believe in healthy eating throughout the year, and while they do not shy away from a bit of cream or butter, or even a little frying now and then, eating freshly prepared food, even with some small sins will not only make you look trimmer but also feel better without losing out on the most scrumptious flavours. Check out some their ideas from healthy summer meals and snacks.

Quinoa and broccoli deconstructed tart Ingredients

• 1 cup of cooked boiled broccoli • 1 medium onion, thinly chopped • 2 cups quinoa, cooked according to packet instruction • 2 limes, zest only • Small handful of chopped fresh parsley • ½ cup grated Parmesan • 2 large eggs • 2 tbsp milk • ½ cup self-rising flour • 3 mozzarella balls, sliced • Bunch rocket • 3 tomatoes, sliced • Salt to taste • Olive oil Pesto dressing • 2 ½ cups fresh whole basil

• • • • • •

leaves ¼ cup of pine nuts, toasted 1/3 cup Parmesan, grated 2 clove garlic ½ tsp sea salt 1 tsp lemon juice ¼ cup extra virgin olive oil

Method 1. In a food processor blend basil, garlic, pine nuts, olive oil and cheese to make the pesto dressing. Set aside 2. Place the cooked broccoli, cooked quinoa, Parmesan, onion, lime zest, parsley, milk, salt and eggs in a large bowl.

3. Add self-rising flour to the

4.

5.

6.

7.

bowl and stir everything together.

Start with 1/3 cup self-rising flour and add more if the mixture seems too wet. Add enough flour to form a batter similar to the texture of pancake batter.

Heat a large non-stick frying pan on medium high with olive oil.

Drop batter by 1/3 cupfuls into the hot pan. Cook until golden brown on each side.

Top the patty with sliced tomato, mozzarella, rocket, crisp onion and drizzle with basil pesto dressing.

Zucchini noodles with prawn and pesto Ingredients

• 2 ½ cups fresh whole basil leaves • ¼ cup of pine nuts, toasted • 1/3 cup Parmesan, grated • 2 clove garlic • ½ tsp sea salt • 1 tsp lemon juice • ¼ cup extra virgin olive oil • 2 cup of large, uncooked shrimp, peeled and de-veined • 2 zucchinis, julienned or spiral sliced to create the noodles • ½ cup cherry tomatoes, cut in half • 1 tbsp garlic butter • 1 tbsp of olive oil

2.

3.

4.

5.

6.

7.

Method 1. In a food processor blend basil, garlic, pine nuts, olive oil and

8.

cheese to make the pesto dressing.

Slice zucchini (julienne or spiral) into a small bowl and set aside.

Place butter and some olive oil in a sauce pan and set to medium heat Add the prawn and cook for about 2-3 mins per side, or until just pink.

At the last minute, toss in the halved cherry tomatoes.

Next add 1/3 to ½ cup of the pesto sauce, heat through in saucepan with the prawns.

Microwave zucchini noodles on high 1-2 mins. Drain excess water after heating.

Add noodles to the sauce and serve.

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Gluten-free banana muffins Ingredients

• • • • • • • • • • • •

2 tsp baking powder ¼ tsp baking soda ½ tsp agar powder ½ tsp salt ½ tsp cinnamon, optional 1¾ cups gluten-free flour ½ cup butter, at room temperature 2/3 cup sugar 2 tbsp honey 2 large eggs 2 medium bananas ½ cup walnuts, chopped (optional)

Method 1. Preheat the oven to 180°C, line a 12 cup pan with papers, and grease the papers with non stick spray.

2. Whisk together the baking powder, baking soda, agar, salt, cinnamon, and flour and set aside.

3. Beat together the soft butter, sugar, and honey.

4. Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

5. Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.

6. After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds.

7. Stir in the walnuts.

8. Portion the batter into 12 of the paper cases and bake the muffins for 22 25 mins, until the middle springs back when lightly touched.

9. Remove from the oven and let rest for 5 mins before removing from the pan.

Goldie’s Café 118, Testaferrata Street, Gzira Tel: 21320931/ 79497444 Email: info@goldie’s.com.mt Web: www.goldies.com.mt

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Cool, summer snacking As the temperatures rise, we change our snacking habits, favouring cold and fruity over rich and chocolately. Try some of these healthy summer snacks for a refreshing kick to your afternoons.

Alpro Blueberry Popsicles Ingredients • •

75g frozen blueberries 500g Yofu Nature

Method

1. Defrost the frozen blueberries a little to soften the mixture, without crushing all the berries.

2. Put a bit of the berry mixture in the moulds. If you don’t have popsicle moulds you can use the Yofu pots.

3. Add a bit of natural Yofu, add a second layer of berry mixture and finish with a layer of natural Yofu.

4. Freeze for 15 minutes, add sticks and freeze overnight.

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Alpro coconut and fruit popsicles Ingredients

• • • • • • •

•

400ml Alpro coconut drink 2 tbps icing sugar 4 strawberries 2 apricots 1 kiwi handful blueberries 2 spring herbs (peppermint, lavender, basil, rosemary) 4 to 6 Good Earth licorice sticks

Method

1. To prepare the popsicles, fill popsicle moulds with small pieces of fruit and chopped herbs leaving room for the ice cream to fill in.

Don’t forget the licorice sticks!

2. To make the ice cream, blend the coconut milk and sweetener until smooth. Then carefully and slowly pour into your popsicle moulds until they are full.

3. Set in the freezer overnight or until frozen solid.

Alpro Fruity and Crunchy Granola Bar Ingredients

Granola bar • 250g Jordans Fruit & Nut Muesli • 100g Doves Farm Organic Plain Flour • 100g mixture of Good Earth Fruit, Nut & Seed mix, chopped • 70g Good Earth Wild Thyme Honey • 30g Good Earth Desiccated Coconut, • 1 egg Fruity topping • 250ml Alpro strawberry and rhubarb Yofu • 1 tbsp water • 1 tbsp icing sugar • 1 Good Earth Vanilla Pod • 2 tbsp Clearspring Agar Flakes • 125g strawberries, halved or quartered

Method

Good Earth Distributors Ltd. Hard Rocks Industrial Park Burmarrad Road, Naxxar, NXR 6345 Malta Tel: 21 431309 • Fax: 21 421873 e: info@goodearth.com.mt You can also find us on facebook

1. Preheat your oven to 180°C. 2. Spread the muesli and chopped mixture of nuts, dried fruit and seeds on a baking sheet and roast for 10 mins. Toss halfway to avoid burning.

3. Mix the flour, coconut, honey and egg together in a mixing bowl.

4. Add the toasted mixture and mix.

It should now stick nicely together.

If this is not the case, add a little bit of honey.

5. Line a baking dish with baking

sheet and spread in the mixture.

Using a knife, make lines representing the size of the bars.

Bake for 10 mins.

6. Let the granola bar cool on a wire rack for 5 mins.

7. To make the topping, combine Alpro Yofu, hot water and seeds from the vanilla pod in a small cooking pot.

8. Sprinkle the agar flakes over the mixture and whisk until evenly distributed.

9. Bring to boiling point but never let the mixture boil or the Alpro plant-based alternative to yoghurt will curdle. Whisk until the flakes have completely dissolved. Scrape the mixture into a medium mixing bowl.

10. Add the powdered sugar on top and whisk until the mixture and powdered sugar combine into a thick, but pourable, coating. Let the fruity topping cool for 5 mins.

11. Line a baking sheet with wax paper. Dip the bottom of each bar into the fruity mixture and allow any excess to drip off. Flip the bars over so the coated side faces up and place them on the prepared baking sheet. Let the bars sit until dry to the touch.

12. Cover with chopped strawberries and some more fruity topping.

A NEW ADDRESS

FOR DESIGN & STYLE

MARBLE GRANITE TERRAZZO COMPOSITE STONE HARD STONE QUARTZITE www.halmannvella.com

Showroom: The Factory, Mosta Road, Lija LJA 9016 - Malta Tel: +356 21 433636 Fax: +356 21 412499 E-mail: info@halmannvella.com

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Kitchen trends KITCHEN FLOOR MATERIALS The kitchen floor may be the highest traffic and spillage zones within a residence. On a general note, there are many beautiful materials on the market but one must analyse their characteristics and reactions to particular kitchen conditions. On the other hand it may be tempting to purchase a very cheap mateSean Cassar rial that may help the overall Managing Director Design Hub Malta budget rather than aesthetics.

The characteristics of a kitchen floor material must withstand spillages and dropping of heavy sharp items without having an effect on its colour or surface texture.

Natural materials Silestone Quartz is a highly resistant material with antibacterial qualities. As a material it is non-porous and also reacts very well to direct heat and impacts. Quartz granite and marble may be custom cut to size in slabs larger than 1m x 1m. Floor and kitchen surfaces may be

allocated from the same material, in some cases creating an increasingly holistic design.

A relatively new material to the market called Dekton is a great option. It is non-porous, could be ordered in large slabs and resistant to all elements exposed to kitchen flooring. Besides many others a series of new Dekton materials have also recently been launched. These are Aura (resembling marble), Irok (resembling stone) and Zenith (a flawless white finish) These materials can be ordered and laid by Hal Mann Vella Ltd. Personally I find them very professional to work with and the material choice and quality helps me put together designs and proposals for almost all clients.

Tiles Tiles are a very good overall option for kitchen floors.

They can be non-porous, very resistant, well priced and come in many styles, textures and finishes.

The most commonly used are white body tiles, full body gres tiles and porcelain gres tiles. White body tiles are not as tough as the other two options, but still feature a non-porous surface as a result of a baked-through fabrication process.

Full body gres tiles come in an infinite amount of colours textures and designs. Although very hard-wearing, this tile variety may be slightly porous, as it is not fired through its fabrication process.

Porcelain gres tiles are the strongest of the lot. Not the cheapest of tiles, but when compared to some natural materials could be more cost effective and stronger as a material. Since these have been flamed to up to 1200°C, they are totally non-porous, scratch and impact resistant. Unlike other tile variations Porcelain Gres comes as a rectified tile which features a sharp clean edge on all corners making it possible to have a consistent flat floor surface.

Tiles are also designed to aesthetically and texturally mimic other materials. Concrete, timber, marble and slate are just a few material look options that will trick the untrained eye into thinking it’s the real thing.

These tile variations can be purchased and laid by Satariano Ltd. The choice of different tile variations are endless. Sizes range from tiny mosaic tiles to the large Magnum range with dimensions of 3.2m x 1.2 m. One of my favourite within their selection of products is the Porcelanosa range.

Design Hub Malta Pezul Lodge Wardia Hill, Wardia.

Tel: 9944 1703 Email: info@designhub.com.mt Web: www.designhubmalta.com.mt You can also find us on facebook: designhubmalta

Situated directly opposite Malta's largest sandy beach, Tramun Taghna offers an a' la carte dining experience in a beautiful setting. It is open from lunchtime till dinner and also serving coffees, sweets and light snacks in the afternoon. Choose your favourite cut of meat from our display and our chefs will cook it to perfection whilst you relax and enjoy the view.

FREE PARKING AVAILABLE FOR ALL OUR GUESTS db Seabank Entertainment Complex, Marfa Road, Mellieha Bay, Mellieha T: 2289 1774 - 2289 1000 E: tramuntaghna@dbhotelsresorts.com

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Gourmet Today’s picks All-inclusive carvery buffet weekends Kinnie Vita now available at Ta’ Marija in1.5 litre

Don’t miss out on Ta’ Marija’s allinclusive Carvery Buffet at just €25 on Saturday evenings and Sunday lunches complete with unlimited wine, water and coffee. Bring friends and family to their carvery feasts, which come with a delightful choice of Mediterranean and Maltese dishes, also featuring a seafood medley. Their traditional Maltese rabbit and “bragjoli” (beef olives) are always exclusively available, and leave room for home-made desserts.

Popular singer Corazon entertains every Saturday night, and promises to enchant you with her powerful voice and emotional songs.

And for those who want to travel back in time whilst savouring exquisite food, don’t forget the Maltese extravaganza nights every Wednesday and Friday night, complete with strolling musicians and a superb Maltese folk dance show.

Open Monday to Sunday, for lunch and dinner.

Ta’ Marija Restaurant Constitution Street, Mosta Tel: 21 434444 Email: info@tamarija.com Web: www.tamarija.com

Candy for any occasion

Candy Shop offers and extensive range of candies and decorative items for Weddings, Holy Communion, Baby Showers and any other occasion. Candy Shop offers personalised items to mark you big day together with an exquisite selection of accessories that will surely make your event an unforgettable one.

Follow them on Facebook for the latest stock items arriving at the shop.

Candy Shop Malta Triq Hal-Dwin, Zebbug Tel: 99061284 Find us on Facebook www.facebook/candyshopmalta

Following its successful launch in June last year, Kinnie Vita is now also available in 1.5 litre PET bottles, a more convenient takehome package.

The latest variant of Kinnie, Kinnie Vita offers the same great Kinnie taste with a tangy orange twist, with the added benefits of only half the sugar and calories of a regular soft drink. Moreover it contains no artificial sweeteners and is naturally sweetened using a blend of sugar and stevia leaf extract.

Kinnie, and its variants Diet Kinnie, Kinnie Zest and Kinnie Vita, are produced, marketed and distributed by Simonds Farsons Cisk plc.

Fenici, fresh, fruity and truly local Meridiana Wine Estate’s Fenici White (Chardonnay/Vermentino/ Viognier), Fenici Red (Syrah/ Merlot) and Fenici Rose (Cabernet Sauvignon/Syrah) are fast becoming popular among wine lovers. All three Fenici wines are produced using only locally grown grapes, enjoying DOK classification. The freshness, fruitiness and elegance in these wines make them a perfect choice for the warm summer months.

They offer great quality and excellent value for money.

More information about the Fenici collection and the rest of Meridiana’s range of Premium wines can be found on the company’s new website www.meridiana.com.mt

Trade Enquiries: S Rausi Trading Ltd. Wine & Spirit Merchants, Stadium Street, Gzira GZR 1301 Tel: 2133 0447 Mob: 7909 3197 Email: info@srausi.com Web: www.srausi.com.mt

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Colour your summer with Mdina Glass

Fiorucci Wurstel is an ideal family snack

This new, quality product from Fiorucci is 250g packet packs 10 sausages, making it ideal for those quick, convenient and tasty snacks.

Ideal for outdoor entertaining this summer, these handmade Textured Range jugs and tumblers

by Mdina Glass are available in 9 different colours. The collection

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includes complimentary items to brighten up your surroundings such as lanterns, bowls, drink dispensers, oil and vinegar bottles, scented candleholders and more.

Gluten and lactose free, they are ideal for barbecues. Introductory offers of €0.86 per pack and €2.50 for a triple pack.

Offers valid until stock last.

Distributed by Attard & Co. Tel: 21237555

Vita Coco Coconut Water like sticking a straw in a coconut Vita Coco Coconut Water, an allnatural, fat-free, cholesterol-free, nutrient-packed, potassium-stacked, mega-electrolyte coconut water!

Vita Coco is 100% all natural, never made from concentrate, and is naturally packed with all the five essential electrolytes for refreshment and hydration. It contains less sugar than an apple, more vitamin C than

an orange and more potassium than a banana – a very important mineral that accelerates the hydration process and prevents muscle cramping.

Vita Coco is Mother Nature’s most hydrating, refreshing, vitamin- and mineral-rich water - It’s just like sticking a straw in a coconut! Go on, Hydrate Naturally!

Why choose MEVGAL Sheep’s Milk Yoghurt?

These stylish, handmade oil and vinegar bottles by Mdina Glass are available in 9 colours. They are both practical and will look great in any kitchen or at your outdoor dining table this summer. Each bottle comes with a stainless steel spout for an even flow.

Jugs and Tumblers and Oil and Vinegar bottles are available from Mdina Glass outlets or online at www.mdinaglass.com.mt (with free delivery around Malta on orders of €30 or more).

For more info call 2141 5786 or email onlinesales@ mdinaglass.com.mt.

MEVGAL Sheep’s Milk Yogurt is smooth, rich and creamy.

Sheep’s yogurt has the following advantages: • 48% more protein than cow’s milk.

• Twice the calcium compared to cow’s milk.

• Higher in vitamins A, B (B1, niacin; B2, riboflavin; B5, folic acid; and B12), C, D and E, it has higher levels of biotin, magnesium, phosphorus, potassium and zinc, and less sodium.

• Sheep produce thicker milk—it contains almost twice as much solids as cow’s milk— so there is no need to add stabilizers to the yogurt.

• Sheep are not given growth hormones so MEVGAL Sheep’s yoghurt is rBGH-free.

Find MEVGAL yogurts in all leading retail outlets

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Mouton Cadet Limited Edition for the Cannes Film Festival 2015

Zonin at “Top 50 Most Admired Wine Brands”

Once again, the Mouton Cadet limited edition is available for all our distributors to celebrate its longstanding Cannes Film Festival partnership.

New this year, an etched label and film reel winding around the bottle symbolize the meeting between Mouton Cadet and the mythical world of cinema, underlining the relevance of this prestigious brand.

Zonin has qualified in the Drinks International magazine “Top 50 Most Admired Wine Brands” list (Best position ever – 18!), consolidating the brand in the top 50 most exclusive wine labels worldwide for second year in a row. In addition to these results, Zonin obtained the 12th position as the most admired wine brand in Europe and also the 2nd position in Italy within the top 50, only behind Tignanello - Antinori.

Distributed by Charles Grech & Co. Ltd, Valley Road, B’Kara T: 2144 - 4400

NATURE & SPICE - Helping you eat natural, healthy and tasty food

The top list, selected by more than 200 top international buyers, sommeliers, journalists and master of winemakers from more than 20 countries.

Distributed by Charles Grech & Co. Ltd, Valley Road, B’Kara T: 2144 - 4400

NATURE & SPICE - Helping you eat natural, healthy and tasty food The milk sugar ‘lactose’ produces lactic acid, which acts on milk protein to give yoghurts that distinctive tang and texture. This highly nutritious food has the ability to improve digestion and boost our immune health.

Researchers attribute yoghurt’s healthpromoting effects to live bacteria present, namely acidophilus and bifidus.

These beneficial bacteria help promote the health and growth of “friendly” bowel bacteria, which play a major role in our immune function, proper digestion and production of certain vitamins.

Naturally Simply Organic Franell Shop 3, St.Paul’s Street, St Paul’s Bay Tel 27635527

Eat Fresh Fish Malta As summer approaches look for interesting ways to nourish your salad bowl.

• Use fresh greens and vegetables regularly and add some fresh or dried fruit such as goji berries, figs or sundried mango or papaya.

• Pack some healthy protein by adding quinoa, white meat, or pulses.

• Add some healthy fats like avocado, seeds, nuts, chia seeds, flax seeds, olive oil, tahini or coconut oil • Add some complex carbs such as

brown rice or pasta, millet, wild rice, peas, corn or potatoes.

Organic rice and pasta, sun-dried fruit, nuts, herbs and spices, pulses, grains, cereals, and pure honey if used with imagination can make our meals healthier.

Nature & Spice we stock a large selection of foods which lend themselves to making nutritious meals.

Nature & Spice, 1 B’Bugia Road, Tarxien. Tel: 21804944

The Department of Fisheries and Aquaculture is currently working on the ‘Eatfreshfish’ national campaign to enhance fish consumption through an educational and awareness campaign and a number of events that will take place around Malta and Gozo in the summer months. The first few events took place in the last week and saw a number of people queue up by the ‘Eatfreshfish’ trailer to taste a number of fish species that are being promoted through this campaign.

The fish species include Amberjack, European Hake, Brown Ray, Gilthead Seabream, European Seabass, Saddled

Seabream, Atlantic Horse Mackerel and Chub Mackerel. Eating these sustainable fish at least twice a week is recommended for your overall good health, especially for your heart and circulation.

Check out ‘Eat Fresh Fish Malta’ on Facebook and www.eatfreshfish.com.mt for event dates and further information.

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Events

15 years of Radisson Blu, St Julians

After a five month refurbishment, Radisson Blu Resort, St Julian’s re-opened its doors to celebrate their 15th anniversary with a party put together by JUGS Malta

The Grand Ballroom at Radisson Blu Resort, St Julian’s Welcome to the Radisson Blu Resort, St Julian’s transformed by JUGS Malta for the evening

Ryan Cutajar, Andrea Frendo and Agnes Micallef Some of the people from the JUGS team

Gianni and Friends

General Manager of Jugs Malta, Bernard Micallef Cann and Rodianne Micallef Cann

Gourmet Today recipe index Starters Salmon tartar.....................................................................10 Spaghetti rizzi ...................................................................10 Tuna tartar..........................................................................11 Barbecue drumettes........................................................24 Buckwheat ravioli.............................................................37 Oat-crusted gbejna..........................................................75

Mains Rabbit Bolognese..............................................................9 Pomegranate duck breasts...........................................39 Bouillabaisse ...................................................................66 Buccatini with mullet....................................................67 Octopus, chorizo and blue potatoes.........................69 Aubergine and sweet potato falafel...........................73 Quinoa and broccoli tart..............................................74 Zucchini noodles with prawns...................................74 Sweets Lemon angel food cake.................................................40 Strawberry and champagne granita.........................68 Macarons ...........................................................................5 Blueberry popsicles........................................................76 Coconut popsicles..........................................................77 Granola bars....................................................................77 Afternoon tea Milkshakes..........................................................................4 White chocolate mud cake............................................7 Tuna sandwiches............................................................14 Rose petal biscuits..........................................................15 Lavender scones.............................................................17 Iced tea..............................................................................18 Lemonade.........................................................................18

DISTRIBUTED BY VIVIAN CORPORATION.

21 320 338

INFO@VIVIANCORP.COM

WWW.VIVIANCORP.COM

BUONAPPETITO

Valley Road, B’Kara.

T 2149 2149

satariano.com