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R E M M U S L O CO COCKTAILS RECIPES AND HOTSPOTS FOR YOUR ULTIMATE SUMMER CHILL
E TH LD E CO SU IS
ugust 2017 ISSUE 47 • A
ICE COLD SOUPS SIX COOL SOUP IDEAS
d
Giuseppe Ca
rneli
Nick Formos
CONTRIBUTORS
Gaby Hollan
a
Editor’s note
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his summer has been nothing but heatwave after heatwave after heatwave. Eating has become a chore. Cooking even more so. Though we are looking for cool foods, we still want the bold, flavour punch we get from our winter dishes and boring old salads just seem unsatisfying. This August we have put together a cold issue, bringing together a bunch of recipes best served cold, with the exception of Nick Formosa’s barbecued chicken, because, let’s face it, summer isn’t really summer without a barbecue! When we think of cold soups we usually think gazpacho, and though that’s a great recipe at this time of year, with tomatoes being at their best, there are plenty of other flavours that work just as well cold – think beetroot, cucumber, almond and sweet corn. We have a wonderful list that will keep your soup game up throughout the hot months. August brings with it a little bit of a holiday for most people. And what better way to celebrate a holiday than with a cocktail. We have a collection of recipes from some of our favourite bar tenders across the island, that you can make yourself, at home. Alternatively, we have a list of hot spots for cocktails this year. We had a great time trying them out, we hope you will too! We hope you enjoy this edition of Gourmet Today and look forward to receiving your comments and suggestions.
Pascal Holla n
d
Sasha
Shumarayev
a
Amy Micalle f Decesare
Michael Diac
ono
Sergio Jovan ovic
Bon appetit!
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CONTENTS Contact us Managing Editor: Saviour Balzan Editor: Rachel Zammit Cutajar gourmet@mediatoday.com.mt Head Designer: Kevin Grech
AUGUST 2017
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GOURMET TODAY WISH LIST These are a few of our favourite things
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COOL COCKTAILS Make your own or head down to some of our favourite cocktails spots
Photography: James Bianchi, Rachel Zammit Cutajar
25 TABLE-HOPPING We just love to eat out. These are our favourites this season
Head of sales: Adriana Farrugia afarrugia@mediatoday.com.mt Contact for advertising: Philippa Zammit pzammit@mediatoday.com.mt Ester Mocchegiani emocchegiani@mediatoday.com.mt
Published by:
ISSUE
Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 2138 2741 Fax: +356 2138 1992 www.maltatoday.com.mt
Printed at: Print It Printing Services
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47 •
August
2017
T C HE IS OLD SU E
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ER COOL SUMM IL TA K COC D S RECIPES AN R FO HOTSPOTS TE MA YOUR ULTI L IL SUMMER CH
ICE COLD SOUPS
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SIX COOL SOUP IDE
Cover: Cool cocktails at Giuseppi’s Bar & Bistro Photo by James Bianchi
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26 33 ICE COLD SOUPS Scorching temperatures don’t mean the end of soup season
44 THE DEFINITIVELY GOOD GUIDE’S CHEF OF THE MONTH Check out the winners for July and August and win a meal of your own 48 PICKING GRAPES We take a closer look at Greco di Tufo 51 FUSING FLAVOURS Our homecooks fuse flavours from Asia with Mediterranean favourites 59 SATISFYING SALADS Keep it cold, but satisfying with Michael Diacono’s summer salads
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WISH LIST A DELICIOUS SLICE OF CAKE Summer is a time we put baking on hold. Chocolate and icing melt faster than you can wolf it down. It doesn’t have to be this way though. Baked has all your cake needs covered. This delicious carrot cake is simple, but oh so pretty. The icing is minimal enough not to have melting problems but enough to provide that added sweetness. And the decorations? Natural is beautiful. Local fruit and local flowers. Keep that cake coming right throughout the summer.
Baked. Tel: 79001993. Facebook: staybakedcupcake
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A job in food media comes with its own hazards, one of which is the huge wish list we put together when checking out different shops, meeting chefs and dining in restaurants. These are some of the items that have topped our list this season. Whether you’re looking to treat yourself or looking for a gift for a foodie, these are certainly worth checking out
TAKING A STEP BACK AT VAGO Set in Ibrag with its accessible yet sophisticated feel, VAGO will provide what you are looking for, a relaxing atmosphere for your daily dose of caffeine, a causal dining spot or a calm setting for a glass of wine, a premium whiskey or a distinct cocktail served with a smile. Taste buds are their ethos here at VAGO where they will satisfy your peckish with passion. A dedication for best wines, whiskeys and cocktails intertwined with sinfully fine foods.
Vago, 6, Pjazza Navona, Triq Ibrag, Ibrag. Tel: 27662027
THAT SIZZLE ON THAT GRILL OUTBACK METEOR 3 There’s nothing like a summer night barbecue, but who wants to spend the following day cleaning it under the scorching sun? The Outback Meteor family is just the ticket. The porcelain enamelled cooking grill and griddle means food is less likely to stick and therefore easier to clean. Great for cooking fish and veg that would usually slip through other grills, while still picking up that barbecue flavour as the food sizzles.
TRUFFLE OIL JUST DOESN’T CUT IT PREMIUM BLACK TRUFFLES Premium black truffles are hard to come by in Malta, with most homecooks simply resorting to truffle oil or truffle butter. It is not nearly as good as the real thing. A couple of shavings of these babies on some eggs or a simple plate of pasta and you’ve got yourself the most indulgent of meals.
Available on order at The White Sheep, 405, Rue D’Argens, Gzira. Tel: 21315222. Facebook: thewhitesheepmalta
Available from Hometrends, JPR Building, Taz-Zwejt Street, San Gwann. Tel: 21445654. Facebook: Hometrendscomplex
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WISH LIST INDULGENT AMERICAN FARE
LOW CARB BEER
SLOPPY JOE AT CARDINI Thanks to the internet we have become more familiar with plenty of American foods. This Sloppy Joe burger from Cardini is definitely one we wouldn’t have had the opportunity to try without overseas inspiration. Check out the new menu at Cardini for more delicious treats.
BAVARIA NEW 33 LAGER It’s summer. We want to drink more. We also want to be thinner and less bloated. Low carb beer is the answer. All the flavour of normal beer, made with a variety of different malts and mineral water from Bavaria’s own springs, this is going to be the beer of the summer!
Available from Cardini, 132A Tower Road, Sliema. Tel: 7933 2324 Email: info@cardini.com.mt Facebook: TrattoriaCardini
Available from all leading bars, restaurants and supermarkets.
OUR FAVOURITE INSTAGRAM ACCOUNT Instagram is a huge source of inspiration for any foodie, not excluding us here at Gourmet Today. We often come across an account that makes it to our favourite list. This season we’re all crazy for this one. EAT IN MY KITCHEN Meike Peters is a German food writer who spends some time in Malta, using the Mediterranean as inspiration for her recipes.
Follow her on Instagram @eatinmykitchen
SUMMER HOLIDAY CHEER When we talk about holiday cheer we are usually talking about the Christmas holidays and the drinks that help get us to that cheerful state. However, August offers similar benefits, with many people taking their summer holidays around this time. Sitting back and enjoying a cocktail or three over the summer holidays is just what we need to unwind and recharge over the summer break. You can make these at home or visit the bartenders that created them.
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EARL GREY GIN Ingredients • 50ml gin • 20ml fresh lemon juice • 25 – 30ml Earl Grey syrup • Earl Grey tea leaves, for garnish • Sage leaves, for garnish Method 1. Place some ice into an old fashioned glass. 2. Add the gin, lemon juice and earl grey syrup. 3. Garnish with Earl Grey tea leaves and sage. Srdjan (Sergio) Jovanovic at Giuseppi’s
ELEGANT CIDER Ingredients • 50ml Williams Chase gin • 100ml cider • 15ml grapefruit juice Method 1. Place some ice into a balloon glass. 2. Add the grapefruit juice and the gin and top with cider. 3. Garnish with red apple peel and a slice of grapefruit. Srdjan (Sergio) Jovanovic at Giuseppi’s
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CLOVER CLUB Ingredients • 75ml gin • 20 ml lemon juice • 5ml raspberry syrup • 1 egg white Method 1. Chill a martini glass or a champagne coupe by filling it with ice until the glass chills. Remove the ice. 2. Place all the ingredients into a shaker with some ice and shake. 3. Strain into the chilled glass and garnish with edible flowers. Srdjan (Sergio) Jovanovic at Giuseppi’s
ITALIAN AFFAIR Ingredients • 50ml Marconi 46 gin • 30ml Elderflower liqueur • Tonic • Cranberry juice • Pomegranate, for garnish Method 1. Fill a balloon glass with ice. 2. Add the gin and Elderflower liqueur and top with tonic water. 3. Add the cranberry juice to the top. This will sink to the bottom. 4. Garnish with grapes and lime wedges or some pomegranate. Srdjan (Sergio) Jovanovic at Giuseppi’s
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PALOMA 77 Ingredients • 15ml Aperol • 15ml green apple syrup • 5ml cherry syrup • Champagne • Edible flowers for garnish Method 1. Fill a champagne flute to the top with ice until the glass chills. Remove ice. 2. Put the Aperol, green apple syrup and cherry syrup into the chilled glass. 3. Top up with champagne. 4. Garnish with edible flowers. Giuseppe Carneli at Broadside Terrace, Corinthia Hotel St. George’s Bay
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BULLDOG G&P Ingredients • 50ml Bulldog Gin • 10ml lemon juice • 10ml sugar syrup • 30ml fresh pomegranate juice • Edible flowers, for garnish • Yellow berry, for garnish
Method 1. Fill a highball glass with ice. 2. Place all ingredients in a shaker with some ice. Shake. 3. Strain into the glass and garnish with edible flowers and a yellow berry. Srdjan (Sergio) Jovanovic at Giuseppi’s
ALABAMA FIZZ Ingredients • 75ml London No 1 gin • ½ lime, thinly sliced • 10ml sugar syrup • Soda water • Mint, for garnish Method 1. Fill a highball glass with ice. 2. Add the gin, add the lime slices to the side of the glass. 3. Add the sugar syrup and top with soda water. 4. Garnish with a sprig of mint Srdjan (Sergio) Jovanovic at Giuseppi’s
CLOUDY WHARF Ingredients • 35ml Bombay Sapphire • 25ml local figs liqueur • 15ml lemon juice • 15ml sugar syrup • 1 egg white • Edible flowers, for garnish Method 1. Chill a champagne coupe by filling it with ice until the glass chills. Then remove the ice. 2. Place all the ingredients into a shaker with a few ice cubes and shake. 3. Strain into the chilled champagne coupe and garnish with edible flowers.
Giuseppe Carneli at Broadside Terrace, Corinthia Hotel St. George’s Bay
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COCKTAILS AND SEA VIEWS AT BROADSIDE TERRACE The best way to de-stress in the summer is to sit by the sea with a cocktail in hand. Whether it’s to get your weekend started or just to wind down after a busy day, the Broadside Terrace at the Corinthia Hotel St. George’s Bay has everything you need to recharge and refresh. AMY MICALLEF DECESARE takes an average Tuesday night and transforms it into the highlight of her week.
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PHOTOGRAPHY: JAMES BIANCHI
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roadside Terrace needs no introduction. Located on the grounds of Corinthia Hotel St. George’s Bay, this eye-catching lounge bar is the absolute perfect place to unwind and wash away the stresses of the week… or in my case, the stress of the early week. On a seemingly average Tuesday evening, I made my way down to Broadside Terrace, to have a chat (and who knows, maybe even a cocktail or two) with Giuseppe Carneli, head bartender and mixologist, though he’s not too fond of the term. Little did I know that my ‘average’ Tuesday evening would transform into my new favourite day of the week. Having spent the last few years at Sakagura, one of the most highlyregarded, fine-dining, Japanese-style restaurants in London, Giuseppe knows exactly what he’s doing and he’s cutting no corners. Despite never having had the opportunity to visit the country, Giuseppe always felt a profound connection with Japanese culture, one that was nurtured and emphasised during his time at Sakagura. He spent his time absorbing every minute detail like a sponge, inspired by the ways in which Japanese bartending is done, ranging from their eclectic style of cocktails to the calculated, aweinspiring movements they make whilst shaking them. When asked if bartending was always his dream, Giuseppe chuckled. At the tender age of 14, he was working as a kitchen porter, back in his home town, in the south of Italy. Even then, he was mesmerised by the ways in which cappuccinos were made and often spent his break-times begging the men at the bar to teach him how to froth the milk perfectly. Giuseppe has since graduated to bigger and better positions but never lost that spark he had as a little boy; the overwhelming desire to learn and express himself by means of creating. Some play an instrument, some excel in prose or poetry; Giuseppe’s true calling is that of taking a run of the mill gin and tonic and
elevating it to the point where, with one sip, you’re at a loss for words. His passion grew, as did his love for bartending and Japanese culture. The only thing that didn’t grow was his love, or lack thereof, for London weather. When offered the opportunity to move to Malta, he seized it like I would have done with the last slice of cake. Reminiscent of the climate in southern Italy, Malta fit him perfectly and we are lucky it did. Once on the island, Giuseppe was essentially given free reign over the drinks menu and thus, the Broadside Terrace cocktail menu was brought to life. With 12 signature, Japanese-inspired cocktails, all of which have been created from scratch, this menu is definitely one to boast about. My guest and I ordered six. Yes, you read that correctly… six. Leaving it in Giuseppe’s very capable hands, we asked for his top recommendations. He refused. That is exactly what makes Giuseppe, as well as his cocktails, so special. He wanted to know what our preferences were, what our all-time
favourite drink was and whether or not we were willing to dash all our preconceived notions. Completely willing, we gave him the answers he was looking for and he, with our preferences in mind, concocted some of the most indescribably fresh and delicious cocktails we have ever had the pleasure of drinking. If you’re under the impression that it’s just a tailor-made cocktail you’ll be getting at Broadside Terrace, you’re sorely mistaken. Though, admittedly, that is a great reason to visit, you’d be delighted to know that their cocktail masterpieces are rivalled only by their food offering of the finest cuts of meat, cooked on an open air woodchip grill, seafood and light yet delectable treats and bites. Therefore, it is without a hint of hesitation that I urge you to pause that episode you’re watching, forget any ideas you had of that microwavable dinner and head down to Broadside Terrace, preferably before sunset and make your week (and in my case Tuesday) that much more bearable.
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PHOTO: BRIAN GRECH
PHOTO: BRIAN GRECH
Broadside Terrace Corinthia San Gorg, St George’s Bay, St Julian’s Tel: 23700000 Web: www.broadsideterrace.com Broadside-Terrace
PHOTOGRAPHY: JAMES BIANCHI
KEEPING THINGS SIMPLE AT GIUSEPPI’S
The philosophy at Giuseppi’s Bar and Bistro is to keep things simple. Use top quality ingredients and then do your best not to ruin them by adding too many flavours. We have come to expect this from their menu; simple combinations that allow the natural flavours to shine through. The same could be said for their cocktails. RACHEL ZAMMIT CUTAJAR heads down there to sample a cocktail or three.
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he cocktails at Giuseppi’s Bar and Bistro are simple. You could make them in the comfort of your own home. There are no fancy syrups that are impossible to find unless you belong to a bartenders guild. What makes them stand out are the quality ingredients they use to put them together. The drinks list includes a range of premium spirits like 9 Moons gin, Don Papa rum and Beluga vodka but this is not where quality comes to an end. Mixers like Fever Tree tonic water, homemade syrups, spirits blended and infused in-house with things like turmeric, Earl Grey tea and vanilla give their cocktails that little something special. While Michael Diacono delivers
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food with great enthusiasm, he leaves front of house to his nephew, Chris Diacaono. Chris’ love of hospitality, and a good drink, led him to set up the cocktail bar, with Srdjan (Sergio) Jovanovic at Giuseppi’s as head bar tender. Sergio did a course in mixology but doesn’t really feel like he learnt very much there. “Mixing drinks is all about trial and error,” he explains. “I feel like I’ve learnt most of what I know on the job. The internet has a wealth of information and inspiration. Whatever you are passionate about translates into your work. When I see something new and exciting I want to try it out and other times I just feel like two ingredients would probably go well
together and that’s when a new cocktail is born.” A lot of mixologists tend to be conservative in their opinions about which is the best drink they have on offer but Sergio is not one of those very confidently claiming that the Clover Club is the best cocktail in the world. Whilst mixing premium gin with lemon juice, raspberry and egg white, Sergio explains that this cocktail became popular at a gentleman’s club of the same name in Philadelphia and though it looks quite girly, was a popular men’s drink in the late 1800s. These cocktails taste even better while you’re nestled in a big white armchair, sitting on the Hampton-esque deck while the sun is setting and as you prepare yourself for dinner ahead. Though you can order a cocktail before dinner any day, Fridays are Gin Set Fridays. Sergio prepares three gin-based cocktails that patrons can enjoy while listening to live music and enjoying the sea views, creating the perfect environment to melt away the stress of the week and get your weekend off to a fantastic start. This holiday season plan an evening out at Giuseppi’s where cold and refreshing cocktails are paired with the quality food we have come to expect from the Diacono duo and their team.
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Giuseppi’s Bar and Bistro Salini Resort, Naxxar Tel: 21574882 Web: www.giuseppisrestaurant.com giuseppisrestaurant
THE THIRSTY BARBER CONTINUED At Gourmet Today we were mightly excited when The Thirsty Barber opened its doors. We are back again to check out what’s new in their world only to find they are in the testing phase of a brand new menu. Here’s the scoop.
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hen The Thirsty Barber first opened their doors in the summer of 2016 they staunchly proclaimed they would be dedicated to serving expertly prepared and exquisitely presented cocktails to the highest of standards in a Speakeasy environment. A year on and this is still their mantra, and whilst some new faces may have appeared behind the Barber’s secretive façade, they are working hard to improve upon their hard earned reputation by bringing back some classic cocktails from eras gone by and introducing the St Julian’s area to some of the more contemporary. The three owners of this concept, characterised on the bar’s interior walls and adorning the pages of their newspaper styled menu, have allowed a great deal of creativity and input from James Mongan, bar manager, their lead mixologist Marco Utomo, and his team of staff who stand proudly behind the marble topped bar in their themed barber’s aprons and bowties. Each member of the team has been consulted extensively to ensure the bar’s main
characters all have a part in choosing the flavours the Barber is to offer. Matthew D’Emanuele, arguably one of the most active owners in Paceville, has spent a significant amount of time welcoming and hosting clientele who enter the unassuming British red telephone box that transports you to the 1920s. During the past 12 months he has been on hand analysing and getting to know the crowd, and readily admits that certain sections of the existing menu needed updating to better reflect the demand. Certain cocktails, such as their premium champagne based Seven Deadly Sins range, may not have been as successful as they would have hoped, but the introduction of the entry-level Boss Cocktails, named after American gangsters of the early 20th century, were a hit from the moment they first appeared in March of this year. “Over the past three months we have
been trialling a variety of drinks, from weekly and daily offers, to soft launching prospective menu items. We advertise over 40 cocktails, but our staff have a selection of over 100 which can be requested. With this new menu we are hoping to make it straight forward for visitors to find one to their exact requirements.” One of the unique selling points that The Thirsty Barber prides itself on is that in excess of 20% of all cocktails sold are what they refer to as ‘Open Cocktails’. Clientele are challenged to describe the spirits, tasting notes and sweetness of their required drink and within no time they are presented with a completely customised indulgence. Matthew was keen to stress that this will still be an option, but that very often these could be close to existing recipes or follow similar preparations as others, therefore giving the customers a crafted list with the variations may reduce the need. The new menu, due for imminent
PHOTO BY: MARC EDWARD PACE
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PHOTO BY: MARC EDWARD PACE
launch, will include 15 new manifestations with base spirits from across the board and giving The Thirsty Barber an opportunity to expand on it’s extensive stock range. The iron bar backs are brimming with over 120 spirits and hard liquers, all ready to be served neat, with mixers, or within their famed cocktails. Much of these are to be culled to make way for the next era. We were allowed some insight to the forthcoming offerings by Marco Utomo, a Thirsty Barber stallwart whose career took him to the Cocktail World Championship in Tokyo and the finals of Bols Around The World in Amsterdam in 2016/17. Inspired by the Maltese Islands, the Melita Gardens builds upon the botanical nature of the gin base and accompanies this with the refreshing and spicy tastes of basil and apple. The elderflower and sugar combines to soften the palate. During recent in-house taste tests this cocktail was viewed very favourably with broad
tasting notes and forms a good contrast to the current short drink Bijoux. Created by Marco Utomo for the Bols Around The World competition, Tetteh The Blacksmith combines the strong tasting Bols Genever with coffee and chocolate before adding in the softening banana and yoghurt textures. Lime adds a citrus ending to the sip which would serve this cocktail well as an early evening beverage or to be enjoyed all night long. The Thirsty Barber has fast become one of the island’s best spots for private functions including corporate events, wedding after parties, and launch nights. With bookings already in the calendar up to October 2018, much can be done to ensure the longevity of the project and it’s increased appetite with the Maltese nightlife crowd. “We would love to appeal to every section of society, and have found that when the initial influx of international tourists died down after the season ended, we had a large number of foreign
residents amongst our regulars and an increase in local visitors.” One way that they have tried to branch out to other sections has been themed nights; the hugely successful Thirsty Rocker has seen three outings since the close of Coconut Grove in last September, and the weekly live music nights have kept the spirit alive within the Paceville boundaries. To test out the mixologists expertise and sample the new cocktails, The Thirsty Barber is offering the opportunity to order from the new range throughout the month of August. If it’s anything like we have become accustomed to, you are in for a treat.
The Thirsty Barber Triq Ball, San Giljan, Malta San Giljan Tel: 7944 0909 Email: info@thethirstybarber.com
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Cheers to the New 33
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he move towards healthier lifestyles has meant that consumer demands have changed. This also applies to lager drinkers looking for healthier varieties within the lager category, brands that match their lifestyle. GSD Marketing Ltd has just the answer with a low calorie beer – the New 33 Lager. The New 33 Lager helps you stay healthy without forfeiting flavour since Bavaria has mastered the art of producing full-flavoured, bloat-free beer which allows you to enjoy the complete lager experience without being
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weighed down. The New 33 Lager is brewed with various special malts and natural mineral water from Bavaria’s own springs, in combination with a modified brewing process which gives the beer a beautiful body and excellent flavour. Additional aroma hops give the beer the normal bitterness of pilsner and a deliciously refreshing hop-like aroma. As a result, the beer does not taste watery like any traditional light but retains the authentic flavour of a premium lager you’re looking for, something that is low in calories but still high in flavour. ‘‘Consumers have a lot of choices when it comes to lagers, but there aren’t many options if you’re looking for something that’s low in calories but still high in flavour. The introduction of this new calorie lager is a testament of our continuous process of innovation
which brought about this significant evolution which will now provide a low calorie lager to our consumers. Thus far, the beer has been well received and even though it has only been on the market for a month, it has had great feedback and positive reactions from our consumers. Our immediate clients, which include supermarkets and bars, are very excited to feature the beer’’ said Martin Aguis, Sales and Marketing Manager at GSD Marketing Ltd. It’s summer, a time to relax with family and friends and the perfect occasion to enjoy a pint of the New 33 Lager. Cheers!
Trade Enquiries: Red October Co. Ltd Tel: 2147 0400 Email: info@redoct.net
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TABLE-HOPPING As much as we love to cook at Gourmet Today, we also love to eat out. New restaurants are popping up all over the island, some that stay and some that don’t seem to make it. We take it upon ourselves to find out which ones are worth your while… a job we take very seriously. These are our favourite tables this season. PHOTO: STAZZJON, BY JAMES BIANCHI
A LIFE-LONG DREAM COME TRUE AT L-ISTAZZJON Anything worthwhile is worth waiting for. And L-Istazzjon in Rabat has been a long time coming. Reuniting the Borg sisters in the kitchen of this historical building, L-Istazzjon brings to life a life-long passion for the girls. SASHA SHUMARA heads down there for a history lesson as well as a superb meal.
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he Borg sisters have had an eye on Rabat’s train station their whole life. Growing up cooking along to Food Network and celebrating their childhood birthdays at the train station, opening L-Istazzjon restaurant is a life-long family dream come true for the Borgs. On a beautiful summer day, we stay cool in L-Istazzjon’s shaded outdoor terrace, breathing in the fresh air overlooking the countryside of Rabat. We sit down with the Borg sisters for a history lesson and sneak peek of their new summer menu. The recorded history of Rabat’s train station is very little. Over the years, the Borgs have collected tales from the area and one out-of-print book with an original photo of the station. The sisters explain that Rabat’s train station was burnt down after it stopped functioning in the 1930s. Since then, the tunnel nearby served as a mushroom farm and in the 80s as a place to get milk. For 20 years, their father kept an eye on the property until 10 years ago he made the purchase, reuniting the four Borg sisters together, with head chef of the family - Niki Borg leaving plans of Italy behind, and, for all four sisters - putting every ounce of passion into what would be L’Istazzjon. The family waited for five years chasing permits, spent three years restoring the property and finally opened their doors to the public two years ago. With their own eye for design and help from a local architect, a modern extension was added to the train station simulating what would be a wagon built above the railroad tracks. L-Istazzjon’s menu is all about good home-cooked food with seasonal produce and serving dishes that are as organic and locally
sourced as possible. The pork is sourced from a local farmer who doesn’t use hormones, trips to the farmer’s market are regular and L’Istazzjon’s dishes use herbs from their veggie patch out back. Professionally trained in Italy, Niki Borg is the master of the kitchen at L-Istazzjon, with Rosie Borg looking after the dessert menu, Nina Borg running front of house, though she also gets involved in the kitchen serving up some delicious shakes and Maria Borg who is their official taster. With a newly launched summer menu, we couldn’t wait to try her food that she spoke so passionately about. For starters, we try fresh gravlax on brown bread complimented by a dash of charcoal-lime mayo. Tasty and refreshing but our unanimous winner for the starters was a plate of baked chickpea patties paired with this perfect minty yoghurt sauce with just the right amount of chilli and honey. Luckily, our main of pesto pasta was quickly served, avoiding any Gourmet Today team conflicts over the last baked chickpea patty. The pesto pasta was a very well executed local twist of a traditional Italian dish using local ġbejna, in house preserved lemon, homemade basil pesto and crushed pistachios. Rosie Borg is hands down, Rabat’s dessert queen. Rosie has been experimenting and tweaking her desserts since she was old enough to bake a cookie. Never satisfied with recipes, Rosie does desserts her own way and boy, are her desserts good. Rosie’s “Pancake in a Pan” is not your
traditional pancake and we wouldn’t have it any other way. Smothered in hot, melted peanut butter and Duplo, every bite is divine. The “Pancake in a Pan” is a hybrid between your traditional stovetop pancake and oven-baked cake, using Rosie’s own pancake mix to create this match made in heaven for those with a sweet tooth. The Borg sisters want nothing more than to work 24/7 running their restaurant. They are obsessed but in a good way. A really good way. The Borg sisters bring so much passion and personality to their restaurant while keeping the dining experience exquisite. Ask the sisters to adjust a menu item for you, laugh around the table with your friends, bring your dogs, sit back and enjoy the clean country air and amazing views. L-Istazzjon is a home away from home. Before we go, the Borg sisters reflect on a cancer fighter’s last birthday party they hosted at L-Istazzjon. “All of us, all the waiters, we were in tears. We organised a red carpet and put her Rottweiler in a tutu. It was beautiful and touching. We’ll never forget her birthday and the biggest hug she gave me at 3AM when we drove her home in our truck.” L-Istazzjon is a very special restaurant in the countryside of Rabat. It’s no surprise that the restored train station has quickly won the hearts of so many that make it their weekly ritual to dine at L-Istazzjon. We have a feeling we’ll be becoming regulars ourselves.
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L-Istazzjon Triq Ghajn Hammam Rabat Tel: 21451984 Email: l-istazzjon@hotmail.com
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THE JAZZ CAVE GOES VEGAN The number of people who are switching to plant-based diets are on the increase, even in Malta, and while some restaurants are including a couple of vegan-friendly dishes on their menu, few have taken great leaps in the way of vegan food. AMY MICALLEF DECESARE heads down to Jazz Cave to try out a newly launched vegan menu, which gets the thumbs up from vegans and meat-eaters alike.
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s I’m sure you’re all aware, the heat has been unbearable as of late and the will to step foot outside my house decreases each and every single day. The day I got the call to revisit Jazz Cave, I threw caution to the win and ran, with glee. As my guest and I made our way down the stairs, we were greeted by beaming head chef Vincenza Fersini. I thought to myself ‘how dare she be so happy on such a blisteringly hot day’? The reason for her joy? The launch of a brand new vegan menu. Yes, you heard it here first. Featuring winners such as freshly baked, warm focaccia bread, served with a variation of our favourite dips, falafel and bean fritters with spicy tomato salad and tahini sauce. More of a sweet tooth? That’s okay, they cater for you too. Delectable chocolate pate, with smooth caramel sauce, contrasted by the fresh vegan vanilla ice cream. What’s more, based on the feedback they receive from you guys, Jazz Cave will be hosting monthly events releasing brand new items on the menu. Honestly, what more could you ask for? Over the span of 12 years, Vincenza worked with none other than Michelin star Chef Gordon Ramsay and Jamie Oliver in
London. She gained invaluable experience and learnt what it truly means to create a masterpiece out of ingredients that we, mere mortals, wouldn’t even know what to do with. Add to the mix that her family owns a Mediterranean style vegetarian restaurant, Trattoria La Foglia, back in Sicily and we can’t help but wonder what we did to deserve her on our island. In partnership with Vegan Malta, one of the top five NGO’s on the island, Jazz Cave orchestrated a vegan buffet just a few
weeks ago, to test the waters. Based on the outstanding feedback they received, Vincenza and her team began working tirelessly on their very own vegan menu, one which ties in beautifully with Jazz Cave’s standard menu. My guest and I were treated to some bits and bites and let me tell you, whether you follow the vegan lifestyle or frequently order medium-rare steaks like me, you would be a fool not to try it out. Who knows, you may even be opting for falafel frittatas over that steak next time. I know I will be. Wait, that’s not all! In the spirit of keeping things interesting, Jazz Cave manager Piero Nola has some other tricks up his sleeve. Known for its smooth-as-silk live jazz music performances, Jazz Cave thought it best to spice things up a bit and add some internationally-acclaimed pianists and vocalists to the mix. Starting on 1 September, you can dine on that carrot and ginger soup, which is to die for by the way, whilst tapping your foot to some brand new tunes. To sum up, Jazz cave is not only Vegan Malta-approved but vegan and meateater approved too. See you there on 1 September, you know you want to!
TABLE-HOPPING
Jazz Cave Hotel Juliani Saint Julian’S, Malta Tel: 79273097 Email: info@jazzcaverestaurant.com
jazzcavemalta
Malta: Attard & Co. Food Ltd. Tel: 21 237555 Gozo: AbrahamĘźs Supplies Ltd. Tel: 21 563231 facebook.com/attardcowines
COLD AS ICE Right bang in the middle of August, eating becomes a chore. It seems like digestion takes so much effort we wonder if it’s really worth it. Don’t eat enough, however, and your energy levels drop, making every day tasks all the more difficult. So what to eat when it feels like we’re living on the surface of the sun? Whatever it is, it needs to be cold and refreshing. When we think cold soups, we think tomatoey gazpacho, however there are plenty of other flavours that work well with cold soups. From garlic and almond, to beetroot and chicken, these cold soups will keep you cool while nourishing your body to help it through the toughest temperatures.
Spicy sweet corn gazpacho Ingredients • • • • • • • • • • • • • • •
3 ears sweet corn 2 cups yellow cherry tomatoes 1 yellow bell pepper ½ yellow onion 2 cloves garlic 200g white beans ¾ cup vegetable stock 1 lime, juice only ½ tsp cayenne pepper 1 tsp ground ginger Handful coriander For garnish Alfalfa sprouts 1 lime wedge Coriander
Method 1. Holding the ear of the corn at and angle, slice the kernels off the cob, moving the knife away from you. 2. In a pot of salted boiling water, blanch the corn kernels for a couple of mins and drain. 3. Reserve approx. ¼ cup of the kernels for garnish. 4. Place the corn and the remaining ingredients into a blender and blend for a couple of mins until smooth. 5. Place the soup into the fridge for at least an hour until cold. 6. When ready to serve, place the soup into separate bowls and garnish with the reserved corn, coriander and alfalfa sprouts.
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Beetroot gazpacho with poached chicken Ingredients • 1 whole chicken breast, cut in half • 2 cups chicken stock • 3 long strips orange zest • 1 tsp juniper berries • 1 whole star anise • 1 bay leaf • 5 small beetroots, cooked • ½ large cucumber • ¼ onion, chopped • 1 clove garlic, chopped • ½ tsp chilli • Handful coriander • ½ lemon, juice only • 1 tbsp sherry vinegar • 1 tub Greek yoghurt • Salt and pepper • Flaked almonds, toasted • Extra virgin olive oil
Method 1. Place the chicken breasts in a saucepan. They should sit in one layer but fit snugly in the pot. 2. Cover the chicken with the stock and add the orange zest, juniper berries, star anise and bay leaf. 3. Bring to the boil and reduce to a simmer. Partially cover and Simmer for 10 mins. 4. Turn off the heat, cover completely and leave in the pot for 10-15 mins. 5. Place the cooked beetroots, onion, garlic, most of the cucumber (reserving some for garnish), coriander and chilli in a food processor. 6. Remove the chicken from the saucepan and strain the liquid, reserving about a cup. 7. Add the liquid to the food processor and blitz until smooth. 8. Add the lemon juice, sherry vinegar and season with salt and pepper and blitz again. 9. Add the yoghurt and blitz until smooth. 10. Divide the soup into three bowls. 11. Shred the chicken breasts and divide equally between the bowls. 12. Top with the reserved cucumber, some more coriander and toasted flaked almonds. 13. Drizzle with some extra virgin olive oil and serve.
Chilled yoghurt and chickpea soup This recipe originates in Turkey and combines lentils, black-eyed peas and chickpeas with yoghurt and herbs for a satisfying soup that will keep you going through the hottest parts of the day. Ingredients • ½ cup green lentils • ½ cup dried black-eyed peas • ½ cup dried chickpeas • 3 tubs plain Greek yoghurt • 2 cups ice-cold water • ½ cup parsley, chopped • ½ cup mint, chopped • ½ cup dill, chopped • 1 lemon, juice only • ½ lemon, zest only • ¼ cup olive oil • 1 tsp chilli powder • Salt and pepper Method 1. In three separate bowls soak the green lentils, dried black-eyed peas and chickpeas overnight, making sure that there is enough water to keep them covered when they swell. 2. In a saucepan that is large enough to fit all of the grains, boil some water and add salt. 3. Add the lentils and the chickpeas and cook for 10 mins. 4. Add the black-eyed peas and continue to cook until all are tender, approx. 15 more mins. 5. Drain the grains and transfer to a bowl to cool. 6. When completely cool, add the yoghurt, herbs, lemon juice and zest, chilli powder, olive oil and the ice-cold water. 7. Mix well, cover with cling film and place in the fridge to allow to cool. 8. When ready to serve mix well and place into separate bowls. 9. Add some more herbs to garnish and a drizzle of olive oil.
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BASIL Traditional recipes donlov’te include basil but we bo so the tomato/basil com ave we added some. Le t. out if you’re a puris
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SPANISH SALMOJERO This variation of gazpacho comes from Andalusia, in southern Spain. It is thicker and creamier in texture as it contains more bread. Ingredients • 8 plum tomatoes (zenguli), peeled, halved and seeded • 1 small baguette (approx. 150g) • 1 clove garlic, crushed • ½ yellow onion • 2 tbsp sea salt • Handful basil, optional • 1 cup olive oil • 2 tbsp sherry vinegar • 3 hard boiled eggs • 4 slices Iberico ham (use prosciutto crudo if you can’t find the Spanish stuff)
Method 1. Place the bread, tomatoes, onion, garlic and salt into a large bowl and pour boiling water over the top until all ingredients are covered. 2. Allow to sit for approx 1 hour until the bread softens and flavours mix. 3. Drain the veg, reserving approx. 1 cup. 4. Squeeze the bread to remove some of the liquid. 5. Place the veg along with the bread into a blender and add the basil, if using. 6. Add the sherry vinegar, reserved liquid and olive oil. 7. Puree until smooth and season with fresh pepper. 8. Chill in the fridge for at least a couple of hours. 9. When ready to serve place into separate bowls and top with hard boiled egg, sliced Iberico ham and a drizzle of olive oil.
AJO BLANCO The pungent garlic flavours come through in this recipe of one of Spain’s oldest cold soups that dates back to the eighth century. Ingredients • 2 cups blanched almonds • 2 cloves garlic, peeled and roughly chopped • 1 small baguette (approx. 150g), crusts removed • 3 cups ice-cold water • ½ cup good olive oil • 2 tbsp sherry vinegar • Salt, to taste • Green grapes, cut in half, for garnish • Pinch paprika, for garnish Method 1. Place the almonds, garlic and bread into a food processor and add the water. 2. Leave to sit for a few mins until the bread softens. 3. Puree until smooth. 4. With the motor still running, add the sherry vinegar and slowly add the olive oil until the soup has emulsified. 5. Ladle the soup into bowls and drizzle with a little olive oil, some green grapes and a pinch of paprika.
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COOLING CUCUMBERS
In Season
By Gaby Holland
C
ucumbers are the perfect vegetable for summer since they are made up of 95 percent water and provide many essential vitamins and minerals making them a great food choice to keep hydrated this summer. Cucumbers are members of the cucurbitaceae family, as are watermelon and pumpkins. The cucumbers we’re most familiar with belong to the specific genus/species group, Cucumis sativus, and besides having a high water content they provide us with valuable antioxidant (including vitamin C, beta-carotene, and manganese), anti-inflammatory,
and anti-cancer benefits. Even though long, dark green, smooth-skinned garden cucumbers are familiar vegetables in the produce sections of most groceries, cucumbers actually come in a wide variety of colours, sizes, shapes and textures. They may be short, slightly oval, or even round in shape. Their skins can be smooth and thin, or thick and rough. As with most vegetables, the skins and seeds of cucumbers are richer in nutrients than the flesh itself so if properly washed include them whenever possible, otherwise peel PHOTOGRAPHY: GABY HOLLAND
Cucumbers
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using a potato peeler and remove the seeds by cutting the cucumber lengthwise and using the tip of a spoon to gently scoop out the seeds. Cucumbers are not a strong flavoured vegetable but dress them up with a bit of seasoning and some herbs and nuts and give this otherwise underrated, ‘bland’ vegetable a new lease of life. Add cubed cucumber to your salad with some feta cheese or other strong tasting cheese for that extra crunch. Slice thinly with a dressing of soy sauce, sesame seeds and chilli flakes for an Asian style salad. Add them to your favourite juice for a truly refreshing drink or whip up a chilled cucumber soup in just a few minutes. Cucumbers should be stored in the refrigerator where they will keep for several days. Cucumbers should not be left out at room temperature for too long as this will cause them to wilt and become limp.
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• •
•
The term “cool as a cucumber” is actually derived from the cucumber’s ability to cool the temperature of the blood and ease facial swelling, which is why cucumbers are used in facials or to reduce eye puffiness. Cucumbers originated in India around 3,000 years ago. They are rich in antioxidants, potassium, vitamin A, vitamin K, magnesium, iron and a lot more minerals. Vitamin K has bone strengthening properties. Thus, cucumbers are a great way to build your bones! Cucumbers are a great quick fix to eliminate bad breath.
• •
Fun Fact s
Simply press a slice of cucumber to your mouth’s roof for 30 seconds. The cucumber sandwich is very much a British invention which were served during afternoon tea. The popularity of the cucumber sandwich reached its upper-class zenith in the Edwardian era, when cheap labour and plentiful coal enabled cucumbers to be produced in hotbeds under glass through most of the year.
CHILLED CUCUMBER AND YOGHURT SOUP Ingredients • 2 large cucumbers, coarsely chopped • 1 ½ cups plain Greek yogurt • 3 tbsp fresh lemon juice • 2 spring onions, chopped • 1 clove garlic • 1/3 cup dill • ¼ cup mint leaves
• • •
¼ cup olive oil, plus more for drizzling Salt Fresh ground white pepper
2. 3.
Method 1. In a blender, combine the chopped cucumber with the yogurt, lemon juice, onion, garlic, dill, parsley and
4.
the olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight. Season the soup again just before serving. Pour the soup into bowls garnish with a drizzle of olive oil, some chopped dill and serve.
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Definitive(ly) Good Guide
CHEF OF THE MONTH
J ul y
Vote for the Chef of the Month
MATTHEW SCHEMBRI Head Chef – Lovage Did you always want to be a chef? Food was always my passion, but my childhood dream was to be a police officer. What was your favourite dish as a child? Is it still a favourite? My childhood favourite dish is the torta tal-qaghr’ahmar and it still is! What is your favourite dish on the menu at Lovage Bistro and why? I have two favourite dishes on my menu and they are both very popular with my diners. The first is Gozitan goat cheese covered with cornflakes and the second is scialatielli di gragnano with local red prawn, fennel, Pernod and a creamy prawn bisque. Which is your favourite country for eating? My favourite country is Italy, in particular the Tuscan region for both food and wine. What is your favourite ingredient to work with? My favourite ingredient is lovage (karfusa) which is why it is the name I gave to my bistro, and also beef as I am very particular about the cuts I choose for my patrons.
What do you do when you’re not cooking? I like to keep fit. I also like reading and discovering new cookery books to add to my library at home. Do you have a funny kitchen story that you can share? More of a strange co-incidence than a funny story – a few days ago at 7.30 pm I received a delivery of fresh langoustini, I immediately posted a photo of them on Facebook and was just going to tag two of my regulars, as I was typing out the names, they walked through the door.
Lovage bistro Triq l-Imhar Qawra Tel: 21572088 Mob: 79594098 Email: info@lovagebistro.com www.lovagebistro.com
Win a meal for two at Lovage Bistro with the Definitive(ly) Good Guide and Gourmet Today. Like the Gourmet Today Facebook page and let us know why you would like to eat at these restaurants.
The Definitive(ly) Good Guide to Restaurants Chef of the Month Competition supported by The Catering Centre and Gourmet Today aims to recognise the chefs who make the restaurant the success that it is. The top 150 restaurants as voted into The Definitive(ly) Good Guide to Restaurants in last year’s survey were asked to nominate their chefs for the Chef of the Month Competition. Each month two chefs are featured on www. restaurantsmalta.com and diners are asked to vote for who they think is the best based on presentation of the food, variety of ingredients used and creativity in their use. To be able to vote for your favourite chef sign up by registering on www.restaurantsmalta.com.
restaurantsmalta.com
WIN a meal for tw o
Competition ends 31 August, 2017. The winner will be randomly selected.Terms and conditions apply.
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Definitive(ly) Good Guide
CHEF OF THE MONTHst Did you always want to be a chef? I always wanted to be a chef, since I was a kid. My family is my inspiration. From the moment I could understand the passion that my father cooked with, I knew what I wanted to be.
Au gu
How did you get this far and what are your plans for the future? Working hard everyday, giving the best I can in every dish, and taking risks is the only way to get to the top. The next step is to get on the right track to getting a Michelin star. Which celebrity chef has most inspired? Antonino Cannavacciuolo, because of his cooking style, his passion, the dedication and attention that he gives to every detail. Who is the most famous person you have ever cooked for? Skin of Skunk Anansie and Fabrizio Miccoli. What is your favourite ingredient to work with? There are many ingredients thatI love. Some of them are ginger, lemon, chilli, and vanilla. What advice would you give to someone who aspires to be a chef? Stay focused, learn something new every day, take yourself out of your normal comfort zone, and show people what you are made of. Work ethic and attitude is everything.
DANIELE D’APICE: Head Chef – Cibo What does winning this reader-voted competition mean to you? It feels completely awesome for people to acknowledge my passion for food. It tells me I’m on the right path and I need to keep pushing in the direction I’m going.
Do you have a signature dish, or one you are particularly proud of? Tuna with a crust of black and white sesame seeds, served with turnip and celery and an apricot sauce.
What is your food philosophy? A kitchen can be innovative without departing from the traditional concept. Do you have a funny kitchen story that you can share? One day someone asked me for pasta alla vongole without vongole.
Cibo The Point, Sliema 79629262 cibo.com.mt info@cibo.com.mt
Win a meal for two at Cibo with the Definitive(ly) Good Guide and Gourmet Today. Like the Gourmet Today Facebook page and let us know why you would like to eat at these restaurants. Competition ends 31 August, 2017.
WIN a meal for tw o
The winner will be randomly selected.Terms and conditions apply.
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PICKING GRAPES
Much like a person, every wine variety has its own characteristics. Here we profile one grape variety and even pick some of our favourites.
o f u T i D o G rec
G
reco di Tufo is a DOCG of the Campania wine region in southern Italy. It is responsible for what is arguably the region’s most prestigious white wine, made predominantly from the grape variety that shares its name. The Greco di Tufo grape is a clone of Greco Bianco and is believed to have been introduced to Campania by the Pelasgians, an ancient people from Thessaly in Greece. The name Tufo refers not only to one of the villages from which the wine comes, but also the type of rock on which the village was built. The vines from which Greco di Tufo wines are made are cultivated at an altitude of 1310– 1640ft (450–500m), where the cooler
TASTE PROFILE
Greco di Tufo wines stand out from the crowd thanks to the unique characteristics of the sulfur- and tufa-rich volcanic and clay soils; it is believed that these lend the wine its perfume and mineral complexity. The refreshing, crisp white wines are known for their aromatic notes of lemons, pears and toasted almonds and a lingering mineral finish.
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temperatures allow grapes to enjoy the persistent summer sunshine without overheating or having their photosynthesis shut down. This allows them to ripen without losing too much acidity, an effect magnified by the higher diurnal temperature variation here. The best expression of the Greco di Tufo vine is found on the volcanic hills of the Avellino province in central Campania, and only eight villages can legally claim to make Greco di Tufo: Tufo, Montefusco, Petruro Irpino, Chianche, Torrioni, Altavilla, Irpina and Prata di Principato Ultra. The appellation received its DOCG status in 2003. The wines must contain a minimum of 85% Greco di Tufo grapes, and up to 15% of Coda di Volpe Bianca grapes is also permitted, at the discretion of each winemaker. A sparkling Greco di Tufo spumante variant can also be made, and must be aged for at least three years prior to release.
FOOD PAIRING
The wine is wonderful when paired with grilled prawns or fried calamari. The fertile volcanic soils of Mount Vesuvius supply Neapolitans with an array of fresh vegetables such as aubergines and zucchini, not to mention the DOP-protected San Marzano tomatoes, to which Greco di Tufo makes an ideal accompaniment. This is a perfect pair with grilled sea bass, or Spanish gazpacho.
ONE FOR THE CELLAR TOP GRECO DI TUFOS FEUDI DI SAN GREGORIO On the nose, the perfume is intense and persistent, with a clear nose sensations of fruit. On the palate there is an immediate perceived acidity and spicy minerality, followed by soft notes of balsamic, typical of a vine cultivated in Tufo. Feudi di San Gregorio is imported and distributed by Red October.
CANTINE DI MARZO FRANCISCUS Pressed yellow flower, flint and Mediterranean herb aromas fuse with citrus zest and a balsamic note. The round, savoury palate doles out ripe apricot, creamy pear and juicy nectarine flavours, tangy acidity carrying a bitter almond tone long into the finish.
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SIMPLY
great for dipping
Attard & Co. Food Ltd - Tel: 21 237555 facebook.com/attardcofood
HOMECOOKS
CHI
Y: JAMES BIAN
PHOTOGRAPH
HOMECOOKS
The summer holidays mean it’s time for experimenting. Family and friends use the summer months as an excuse to get together and there is always food and drink where that is involved. It also means you can take some extra time to get creative. Our homecooks are not lacking in the realm of creativity. They put together a meal fit for entertaining, fusing flavours from the east and west. Pascal Holland starts off the meal with avocado fries – breaded, deep-fried avocados with two oriental dipping sauces. Nick Formosa gets on the barbecue with some spatchcock chickens marinated in ginger, cumin and lime. Gaby Holland ends the meal with peanut butter ice cream drizzled with a warm salted caramel sauce. www.gourmettoday.recipes 51
PROSECCO DOCG 1868 EXTRA DRY Delicate and fruity, extra dry, aromatic sparkling wine, with an aftertaste of apple, suitable for aperitifs, cocktails and light Mediterranean dishes.
HOMECOOKS AVOCADO FRIES Ingredients • 4 avocados • 1 cup flour • 1 ¼ cups panko breadcrumbs • 1 tbsp garlic powder • ½ tbsp cayenne powder • 2 eggs Yoghurt and wasabi dipping sauce • Handful dill, finely chopped • 3 tbsp Greek yoghurt • 1 ½ tbsp sour cream • ½ lemon, juice only • 1 tsp wasabi Soy dipping sauce • ½ carrot, finely chopped • 1 spring onion, finely chopped • 2 tbsp oyster sauce • 5 tbsp soy sauce • 1 ½ tbsp juice from freshly pressed ginger Method 1. Place dill, Greek yoghurt, sour cream, wasabi and lemon juice in a food processor and mix well. Cover and refrigerate.
2.
Finely chop the carrots and spring onion. Mix with oyster sauce and soy sauce along with fresh pressed ginger. Cover and refrigerate. 3. Combine flour with garlic and cayenne powder in a bowl. 4. Whisk the eggs in another bowl and set aside. 5. Heat oil in large heavy skillet or a deep fryer to 180°C. 6. Peel and remove stone from avocados and slice into halfinch thick strips. 7. Dip avocado slices in flour mixture, lightly coating all sides. 8. Dip again in egg and once more in panko bread crumbs. 9. Gently fry for 30-50 seconds on each side before turning over. Colour should be golden brown. 10. Once done place on rack or kitchen towel to drain. 11. Serve immediately with dipping sauces.
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LES COTEAUX DE CHATEAU KEFRAYA Made from a blend of Syrah, Marselan and Cabernet Franc, this Lebanese wine has a slight hint of oak and the fruit and the freshness to be appreciated upon release or after a few years of aging. It has an intense nose or roasted coffee and vanilla.
BARBECUED SPACTHCOCK CHICKEN Ingredients • 3 baby chicken, spatchcocked • 200ml yoghurt • 1 tsp ground cumin • 1 tsp ground ginger • 1 tsp chilli powder • 2 garlic cloves, crushed • 1 green chilli, finely chopped • 2 limes • Salt and pepper
Method 1. Skewer the chicken with two skewers. Start form the leg and carefully skewer to the opposite wing. The skewers should cross each other. This will ensure the chicken remains flat and open. 2. Mix all the remaining ingredients together, except the lime, to make a marinade and pour over the chicken. 3. Squeeze the lime juice over the marinated chicken. Leave
4. 5. 6. 7.
FENNEL AND EDAMAME COUSCOUS Ingredients • Olive oil • 3 fennel bulbs, chopped lengthwise • 1 tbsp caster sugar • 3 tbsp apple cider vinegar • 150g cous cous • 300g edamame, frozen • 2 green chilli, finely chopped • 1 ½ tsp ground cumin, finely chopped • Small bunch mint, chopped • Small bunch coriander, chopped • Small bunch dill, chopped • 50g dates, chopped • 3 limes • Salt and pepper
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Method 1. Heat oil in a frying pan and add the chopped fennel. Cook for 5 mins on high. 2. Add the sugar, cider and salt to the pan, reduce the heat and cook for 10 mins. Set aside and let it cool. 3. Cook the couscous according to its cooking instructions (I like to cook it for 1 minute less and usually add half a chicken stock cube to the water). 4. Mix all the ingredients together and put aside into the fridge. 5. Season with lime juice (include small pieces of chopped lime), olive oil, salt and pepper.
marinade in the fridge for at least 6 hours, preferably over night. To cook, place the chicken onto the grill of the barbecue on low heat. Try to not move the chicken and only flip it once. Start from the bony part so that you can finish off with the skin. This should take about 25 mins. Allow the chicken to rest for a couple of mins before serving.
PEANUT BUTTER ICE CREAM WITH SALTED CARAMEL SAUCE Ingredients • ¾ cup single cream • 1 cup peanut butter, smooth • ¾ cup sugar • ½ tsp sea salt • ½ tsp vanilla extract • 4 tbps double cream Salted caramel sauce • 1 cup sugar • ¼ cup cold water • ½ cup heavy cream • 2 tbsp unsalted butter • ½ tsp salt • ¼ cup roasted peanuts, crushed Method 1. In a blender, combine single cream, peanut butter, sugar,
2.
3.
salt and vanilla and blend until smooth. Transfer to an airtight container and chill for 45 minutes or until the mixture starts to freeze around the edge, remove from the freezer and mix well with a fork. Freeze for another 30 minutes and repeat for 2 – 3 hours. Alternatively follow the manufacturer’s instructions on an ice cream maker. Whilst the ice cream is churning, prepare the sauce. In a medium saucepan set over high heat combine the sugar with the water and stir to combine.
4.
5.
6. 7. 8.
Allow to cook, without stirring, until the sugar has turned a deep amber hue, approx. 10-12 minutes. Warm the cream in a small saucepan and slowly add the to the sugar syrup, whisking constantly. Continue to simmer until the mixture is smooth, approx. 2 to 3 mins. Remove from the heat, add the butter and salt and whisk until smooth. Stir in the peanuts and set aside. Serve the ice cream with salted caramel sauce poured over the top.
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GOURMET TV
SERVE IT COLD
When the temperatures are soaring, eating warm food is a bit of struggle, but we don’t really want to eat lettuce and tomatoes for the rest of the summer either. Michael Diacono, whose least favourite season happens to be summer, has some easy recipes that can be served cold. They are bold in flavour and also nutritious, making sure your summer dinner plans are always exciting.
PICKLED CALAMARI Ingredients • 1 calamari, cleaned and skinned • 4 bay leaves • 2 tsp peppercorns • 1 chilli, seeds removed • 1 tsp fennel seeds • Small handful fresh oregano • White wine vinegar • Olive oil Method 1. Slice the calamari into rings and boil in salted water for a few seconds and then plunge into cold water to stop the cooking process. 2. Remove from the water and place on absorbent paper. 3. Place half the bay leaves, peppercorns, chilli, fennel seeds and oregano into a sterilised jar. 4. Put the calamari on top. 5. Place the remaining herbs and spices on top. 6. Top with white wine vinegar and a layer of olive oil to seal. 7. Leave in the fridge for approx. 1 week and serve with bread or as a salad. This recipe first appeared on Gourmet Today TV, aired on TVM on 19 November, 2016.
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GOURMET TV LENTIL AND PRAWN SALAD Ingredients • Olive oil • 1 clove garlic • 200g lentils • Salt and pepper • 6 king prawns • Salt and pepper • 1 lemon, juice only • 1 bulb fennel • 1 spring onion • Handful mint • Handful parsley
Method 1. Heat some olive oil in a pan with a whole clove of garlic. 2. Add lentils and season with salt and pepper. 3. Cover the lentils with water and allow to simmer until cooked through, approx. 25 mins. 4. In a separate pan heat some olive oil and add the prawns. 5. Season with salt and pepper and the juice of half of the lemon. 6. Drain the lentils and place in a mix wing bowl.
7.
Finely chop the fennel and add to the mixing bowl. 8. Finely chop the spring onion and add. 9. Add the mint and parsley. 10. Add the juice from the remaining lemon. 11. Serve the lentil topped with the prawns, some more parsley and lemon wedges. This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2017.
MEDITERRANEAN ROASTED VEG Ingredients • 2 peppers • 1 aubergine • 2 onion • Olive oil • Salt and pepper • 2 tbsp capers • 2 tbsp kalamata olives • 1 tsp fennel seeds • 2 tbsp balsamic vinegar Method 1. Slice the peppers in half lengthways and remove the seeds. 2. Cut the onions in half. 3. Cut the aubergines in half. 4. Place all the veg into a baking tray in one layer. 5. Drizzle with olive oil and bake in a preheated oven at 1900C for 30 mins. 6. Remove from the oven and allow to cool a little. Peel the skin off of the peppers and the onions. 7. Slice the veg into large chunks and place in a serving dish. 8. Season with salt and pepper. 9. Add the capers and the olives and sprinkle with parsley. 10. Add the fennel seeds. 11. Add a little balsamic vinegar and some olive oil and serve with Maltese bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2017.
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ZUCCHINI AND GBEJNA SALAD Ingredients • 2 zucchini • 1 fresh gbejna • 1 clove garlic • ½ lemon, juice only • Parsley, finely chopped • Olive oil • Handful walnuts • Handful mint • Pecorino shavings Method 1. Slice the zucchini lengthways and cook on a hot griddle pan until slightly charred. 2. Place on a serving plate straight away. 3. Mix the minced garlic with the lemon juice, parsley and some olive oil. 4. Tear the gbejna and place over the top of the zucchini. 5. Top with the garlic lemon dressing. 6. Crush the walnuts over the zucchini and cheese and add the mint. 7. Add the pecorino shavings and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2017.
Available at groceries and leading supermarkets
62 www.gourmettoday.recipes
MEDITERRANEAN STUFFED PEPPERS Ingredients • 3 bell peppers • 3 plum tomatoes • 3 tbsp kalamata olives • 3 tsp capers • 6 anchovy fillets • Handful basil • 1 clove garlic • Handful parsley, chopped • Salt and pepper Method 1. Cut the peppers in half and remove the seeds. 2. Place in a baking dish. 3. Slice the tomatoes into wedges and place in the peppers. 4. Add the olives and the capers and one anchovy fillet per pepper half. 5. Add the basil parsley and sprinkle the finely chopped garlic over the top. 6. Season with salt and pepper and olive oil. 7. Add a little bit of water to the bottom of the dish. 8. Bake in the oven at 190°C for 45 mins. 9. Serve the roasted peppers with mozzarella di bufola. Season with salt and pepper, some more parsley, and some Maltese bread This recipe first appeared on Gourmet Today TV, aired on TVM on 12 November, 2016.
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AUGUST 2017
RECIPE INDEX COCKTAILS Earl Grey Gin
11
Elegant cider
11
Italian affair
14
Clover Club
14
Paloma 77
15
Bulldog G&P
17
Alabama Fizz
17
COLD SOUPS Spicy sweet corn gazpacho
33
Beetroot gazpacho with poached chicken
37
Yoghurt and chickpea soup
37
Salmojero
41
Ajo blanco
41
Cucumber and yoghurt soup
49
STARTERS Avocado fries
53
Pickled calamari
59
MAINS Barbecued chicken
56
Fennel and edamame couscous
56
Lentil and prawn salad
61
Mediterranean roast veg
61
Zucchini and gbejna salad
62
Mediterranean stuffed peppers
63
Al fresco Dining at the water’s edge
Enjoy seasonal dining outdoors in a casual, Tiki-themed setting paired with unobstructed views of the Marsamxett Harbour and delicious cuisine. The Tiki Restaurant is ideal for grill and fish loving gourmets, offering a vast selection of dishes and a variety of refreshing drinks, complemented by the striking colours of the sunset. Contact us directly on 2125 0520 or food.beverage@excelsior.com.mt
BAR & RESTAURANT
www.excelsior.com.mt