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ISSUE 51 • June 2018

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ISSUE NUMBER 51 • JUNE 2018

N O W

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M E G A

O U T L E T

F R E E

C U S T O M E R

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P A R K I N G

MONDAYS

08:00 - 20.00

THURSDAYS

08:00 - 21.00

TUESDAYS

08:00 - 20.00

FRIDAYS

08:00 - 21.00

SATURDAYS

07:30 - 20.00

SUNDAYS

09:00 - 14.00

WEDNESDAYS 08:00 - 20.00

Psaila Street, Santa Venera t. 2148 0807

Gorg Borg Olivier Street, St Julian’s t. 2137 8520

Spinola Park, St Julian’s t. 2737 8520

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Notabile Road, Mriehel T: 2546 4000 www.oxfordhouse.com.mt Like us on

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Editor’s Note Ready, set, summer…

Are you ready for summer? We sure are, and we’ve got some fresh recipes for you to try in the coming months! This issue saw us delving into local and seasonal foods which have been a hot trend for a while now. We teamed up with a number of home cooks who show us interesting ways to make impressive dishes with seasonal produce and affordable ingredients.

Do you have a sweet tooth? Don’t fret we’ve got you sorted in this department. Our home cooks whip up some ultra-indulgent recipes. you just won’t be able to resist.

We explore our current favourite food haunts; the best street side eats, new restaurants on the block, and alfresco dining for the summer.

We’ve got quite the issue in store for you, so make yourself comfortable on that deckchair and soak in the sun – and the stories!

Philippa

CONTENTS

June

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Caramalised onion and mushroom tart

CONTACT US Managing Editor: Saviour Balzan

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Editor: Philippa Zammit pzammit@mediatoday.com.mt

Beetroot and mushroom burger

Head Designer: Kevin Grech Photography: James Bianchi Head of sales: Adriana Farrugia afarrugia@mediatoday.com.mt Contact for advertising: Philippa Zammit pzammit@mediatoday.com.mt

ISSUE 51 • June

2018

Published by: ste

of summ

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ta 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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Cover:

Peppered strawberry chocolate tart by Fran Farrugia. Find the recipe on page 50

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Seafood special

June Contents

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New restaurant on the block

Your guide to Malta’s best street food

An interview with Gloria from Vincent’s Eco-Farm

What’s in season?

ver the I All o sland

The culinary hype that will never fade away Going to a restaurant can be frustrating at times you’re surrounded by people you don’t want to be anywhere close to, not to mention that most of the time you have to play the waiting game to get seated.

Are you in a hurry? Or just don’t have the patience to sit down and socialise?

Street food doesn’t just eliminate all these problems, but some food carts and trucks also feature some of the best bites to be had. Be it sweet or savoury treats, there’s something for everyone…

food and drinks you can enjoy in the park, at your desk, or in the comfort of your own home. Oh, and did we mention some even cater for events and parties!

Malta offers its fair share of unique street food.

These 8 options take street food to ridiculous new heights, with inventive chefs turning food into an art form, baristas turning coffee into a craft, and some even providing you with goodies you’ve never heard of (but want to try now). www.gourmettoday.recipes 15

Alfresco dining for the summer

Our solution to your sweet tooth

Gaby Holland’s delicious lasagne cups

Win with Naar

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Summery Glassware Check out the range of unique tableware at HENRI, including exquisitely decorated plates, bowls, teapots, cups, mugs and more. HENRI, unique gift ideas for him, for her… or just for yourself.

Outlets: Pjazza Tigné & Mdina (next to Palazzo Falson).

Tel: 2010 6306. www.henri.com.mt / facebook/henrimalta

Tableware Cisk Lager Cisk Lager beer is a golden-coloured, bottom-fermented lager with a distinctive and well-balanced character. Its rich hop aroma and pleasant bitterness, combined with a mild astringency, make it an outstanding thirst-quencher.

Alcohol content is 4.2%. Cisk Lager beer has developed and progressed considerably since its launch in 1929. The range also includes Cisk Excel – a low carbohydrate beer, Cisk Chill – a Lemon, Berry or Ginger & Lime flavoured lager, Cisk Pilsner – a premium pilsner with an alcohol content of 5.5%, Cisk Export Premium Lager – a smooth, well balanced and exceptional beer with 5% alcohol content and Cisk Strong – an outstanding extra-strong premium lager with a 9% alcohol content.

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What self-respecting tea-lover doesn’t love pouring a delicious brew from a stylish teapot, into an equally eyecatching cup? Check out the range of teapots and cups at HENRI Luxury Gift Boutique.

HENRI…unique gift ideas for him, for her… or just for yourself. Outlets: Pjazza Tigné & Mdina (next to Palazzo Falson). Tel: 2010 6306. www.henri.com.mt or facebook/ henrimalta

Refreshing drinks 7UP is the original Lemon Lime soft drink, which has been around since 1929. 7UP contains 100% natural lemon and lime flavours, with no colourings, preservatives or caffeine, for a crisp, clean and refreshing taste.

7UP has always been authentic and original; it is as fresh and original today as it ever was. Now with less sugar for a great refreshing taste. With 7UP, it simply Feels Good To Be You.

Ice-Cream Rolls Dolci Peccati was always known for its delicious home-made ice-cream, but it has now introduced a new concept differentiating itself in the ice-cream arena. Ice- cream rolls.

These are just what they sound like: little rolls of ice cream, packed into a cup, and topped with all manner of extras. They are prepared on a metal disc using their infamous original ice-cream mix as the base and mixed with different additions before being scraped into rolls.

You are spoilt for choice when it comes to flavours... enjoy customised ice-cream capped with toppings of your fantasies. They have everything from seasonal fruit to Oreo and After Eight! With its unusual appearance, it is also a dessert made for Instagram. Craving an icecream roll or four? Head down to Dolci Peccati in Sliema to try this delicious new ice-cream concept.

268, Tower Road, Sliema. Tel: 2702 3202. www.gourmettoday.recipes 9

Live entertainment

by Renato every Saturday at Ta’ Marija Celebrating more than five decades of excellence, Ta’ Marija restaurant offers the ideal venue for colleagues, friends and family to celebrate any occasion with sumptuous food in welcoming surroundings, complemented by our exceptional service and merry-making.

Enjoy our all-inclusive carvery buffets on Saturday evenings and Sunday lunches for just €27.50 per person, or indulge in a Maltese extravaganza every Wednesday and Friday evening with a spectacular traditional folk dancing show and our mandolin and guitar due! We are now pleased to have Renato join us every Saturday night for live entertainment!

Ta Marija Restaurant Tel: 21 43 4444, Email: info@tamarija.com.mt, www.tamarija.com.mt

Food trails

Love food? Love culture? Valletta boasts some of the most exciting and memorable eateries on the Island. The city has in the last few years taken on a new life and vibrance, not least in the culinary field. This is what prompted the Definitive(ly) Good Guide Co to extend their expertise in the food sector by launching their latest venture; Offbeat Malta Food Trails.

These three hour food trails, held on Saturday mornings, offer food lovers the opportunity to discover Malta’s capital city as European Capital of Culture for 2018 in a completely different way. They are led by hand-picked experienced and enthusiastic guides which will lead you off the beaten track to discover Valletta’s culinary and cultural treasures with regular stops for food and drink tasting.

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PHOTOGRAPHY: JAMES BIANCHI

BRAND NEW RESTAURANT ON THE BLOCK On a street where there are plenty of restaurants, it can be hard to stand out…well, not when the restaurant’s named after its own address. Yes, Paceville 20 has just opened its doors in the heart Paceville, and you can find it at 20, Paceville street, St. Julian’s. Philippa Zammit was spoiled for choice when dining there Open from early afternoon to the night, Paceville 20 offers a fantastic selection of seasonal dishes. Meat is their headliner, but there are plenty of other choices too.

The red and grey colour scheme on the inside gives the restaurant an urban gleam, but its sleek interior is no mask for what we’re really there for; the food.

Just as much attention is given to the starters as is given to the main courses. The appetisers happily hold their own, keeping out of the shadow of such juicy meat dishes which my guest and I devoured later on.

We started off with the soup of the day which included a mix of seasonal vegetables and guinea and fowl. It indeed did give me that warm fuzzy feeling, making me immediately feel soothed and energised… and ready for my next dish. The wild boar meatballs followed. These, in particular, were delicious; meatballs with tomato tartare on parmesan cream.

When it came to choosing our pasta, we were spoilt for choice between fresh homemade gnocchi, tagliatelle,

and ravioli. I opted for the gnocchi, a simple yet oh-sotricky food dish which swanked impeccable taste. They were silky soft with a zesty bacon, zucchini, and mint sauce. It was as fresh a flavor as one can taste. Oh, and did I mention the gnocchi were homemade? Oops, yes I did.

Paceville 20 | 20, Paceville Street, St. Julians • Tel: 2137 6021• FB: @paceville20 12

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Were there other tempting starter options? Of course, but I had to leave room for the steak. What arrived next was 1100gr of Tomahawk cooked to mediumrare perfection, with a sizzled outside and a juicy red interior. It comes readily sliced, with a choice of sauces – aubergine and bell pepper - and of course potatoes by the side. A steak, in my opinion, needs a good potato – and these were just perfect. The T-bone, weighing in at 600gr, also seemed to be a good idea, especially if sharing wasn’t an option.

We also got to try the guinea fowl, straight from Meat is their the restaurant’s wood headliner, but burning skewer and there are plenty the quail from the grill, of other choices seasoned with rosemary too and orange on a bed of herbed potato cream. No tricks, just fireworks.

Then came the dessert… a trio of desserts actually. We tried the dark chocolate mousse first. The consistency was great, very light and airy. This was followed by a chocolate tart which was rich and had just enough bitter sweetness to balance out the flavours with hazelnut cream and just enough coffee. We closed off with the crème brule. Under the crisp burnt-sugar crust of creme brulee lurked silky warm custard. The perfect dessert to soothe your stomach and call it a night.

The waitstaff, who couldn’t be more helpful, serve meals with a sense of pride and are delighted when customers enjoy it. Boasting beaming service, and seriously good cooking, Paceville 20 is definitely a restaurant well worth a visit.

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Attard & Co. Food Ltd - Tel: 21 237555

facebook.com/attardcofood www.attardcofood.com

ver the I All o sland

The culinary hype that will never fade away Going to a restaurant can be frustrating at times you’re surrounded by people you don’t want to be anywhere close to, not to mention that most of the time you have to play the waiting game to get seated.

Are you in a hurry? Or just don’t have the patience to sit down and socialise?

Street food doesn’t just eliminate all these problems, but some food carts and trucks also feature some of the best bites to be had. Be it sweet or savoury treats, there’s something for everyone…

food and drinks you can enjoy in the park, at your desk, or in the comfort of your own home. Oh, and did we mention that some even cater for events and parties?

Malta offers its fair share of unique street food.

These seven options take street food to brand new heights, with inventive chefs turning food into an art form, baristas turning coffee into a craft, and some even providing you with goodies you’ve never heard of (will definitely want to try). www.gourmettoday.recipes 15

EAT 1

Where to find them EAT, a 1961 Morris LD food truck situated in Mosta near the junction on the way to Gnien l-Gharusa, specialises in classic American and smoked foods with the most popular dish on the menu being the smoked pulled pork. It involves a long process; sourcing high quality meat, rubbing the pork with a secret spice rub, smoking it for 12 hours using wood such as hickory or oak, and keeping the temperature low and constant. This is how the meat at EAT is always tender and juicy.

KUYA 2

This hip food truck parks on the promenade of Ta’ Xbiex daily and outside the airport on Wednesdays and serves westerninspired cuisine. The main inspiration is Asian cuisine, with one of the owners describing the food as 90% Japaneseinspired and 10% of his personal twist. That 10% is absolutely crucial, as it is what gives KuYa its signature taste and charm.

People rave about the Bang Bang Chicken, which contains tender pieces of grilled chicken with cucumber, garlic rice, and peanut and sweet chilli sauce. Honestly, this is the kind of place you can point randomly at the menu and leave feeling completely satisfied, regardless of what you end up ordering.

Krepree 3

Krepree food truck is located outside the shops in the Pama car park selling freshly made crepes and waffles from sweet to savoury. Krepree is the leading original pancake parlour on the island operating the oldest outlet in Bugibba and the newly refurbished outlet in Sliema. Krepree outlets are open all week from Monday to Friday.

MISS E

LLEN’S LING T TRAVELREATS

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At Miss Ellen’s in St. Venera, you can buy a variety of types and flavours of English and American sweets and mix them up as you wish at home or simply enjoy a whole bag of your favourites. The brand also includes its very own mobile retro sweet van, a 60-year-old Citroen, which is constantly on the go, travelling daily from North to South. The van can be hired for any event and can cater to all your party needs from event styling, candy tables, balloon decor, and even personalised party bags ensuring guests go home with a gift as memorable as your party.

ORANG

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The bright orange food truck Orange Miles is located in Ta’ Xbiex and has something for everyone. Ranging from a variety of options on the grill, to hearty salads, to stews and curries, their highly sought out menu changes weekly, always keeping it fresh. Ready to serve from 1130am till stocks last between Monday and Friday.

COFFEE C

IRCUS

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Catch the Coffee Circus crew all around Malta for a freshly roasted speciality coffee that is fair to the farmer. The famous Tuk-Tuk often goes on tour with Coffee to cater for local events, corporate functions and weddings. Contact events@coffeecircus.eu

BAVAR

IAN SA

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This food cart has had the pleasure of serving quality German Bavarian sausages to the streets of Malta since 2005. All sausages are produced in Germany and delivered to Malta every two weeks, to ensure a fresh product. Some of the sausage staples you can expect to be on the menu include the all-time favourite classic German sausage, original Ementhal cheese sausage, and the jumbo spicy sausage; a sausage twice as big as the regular for an even cheaper price. This includes herbs from Munich and hot and spicy chilli. Bavarian sausage food cart is also available for catering services, birthday parties, weddings, festivals, you name it! You can find them daily stationed at the Strand, Sliema and now also at PAMA shopping village. Expect good sausages. Get good sausages. It’s their thing and they get it right.

USAGE

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Mosta

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2 5

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BEHIND EVERY VENTURE IS A STORY Orange Miles, a food truck in Ta’ Xbiex serving delicious food, is all about quality ingredients, healthful preparation and exceptional flavour. Owner and head chef Mark Gauci speaks to Amy Micallef Decesare about what led him to take on this business venture.

On a scale of 1-10, how high would you rate the food you got from that food truck down the road? I think it’s fair to say that you’re leaning towards a 1 or 2. However if you’d like to enjoy your lunch more than you ever thought possible, Orange Miles has got you covered!

We meet Chef Mark Gauci to discuss what led to this new age street food business.

Orange Miles, a food truck located in Ta’ Xbiex, prides itself on serving food from all around the world, made with only the highest quality of ingredients and the most exceptional of flavours. What’s more, said delicious food is served to you by the friendliest couple I’ve ever had the opportunity to meet.

Mark explained how everyone loves some sort of element about the truck, ranging from the design, to the menu, to the way in which the food is served. The most frequently asked question? Where the truck’s name comes from!

“I love this question” smiled Mark, as he uttered that

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orange is the happiest colour. The word ‘miles’ – is derived from the fact that by its very nature, the truck gives the couple the opportunity to travel miles and miles, bringing a fresh wave of excitement each and every day. Oh and miles also happens to rhyme with smile – ‘smile as you mile!’

During our meeting, Mark spoke of his 27-year-long colourful culinary career, which kicked off at the Manhattan restaurant in Ta’ Xbiex back in the early 90s. This was followed by a stage at Marco Pierre White’s three Michelin star ‘The Restaurant’ in the UK, all of which laid the path of success for former chef patron of an elite restaurant and award-winning “Chef of the Year” in 1996 and 2006.

The question remains… why opt for the food truck experience?

For Mark, the answer is simple - Freedom and Excitement. It was at a massive festival in Portugal, which featured countless eye-catching food trucks, where Mark had some sort of epiphany.

“Somehow me and my partner imagined this in different worlds, and we have put our food truck

together the way we always thought would be”.

They began by creating a DIY wooden oriental style food stall called ‘Asian House’, which still operates in massive local events serving popular Asian dishes featuring live cooking and a great ambience.

Just a few months later, they were presented with an opportunity and in just 18 months, following a series of hard working days, the couple refurbished and achieved their longenvisioned food truck dreams.

Orange Miles: a food truck concept much like the ones we’ve all seen on TV. Incredible chefs, who refuse to cook with anything but the very best; pros at creating signature dishes customers eagerly look out for on the menu.

Just to make the deal even sweeter, this haven on wheels has a menu that changes weekly. Find yourself yearning for last week’s dishes? Not to worry. They’ll be back. In the meantime, I can guarantee that you won’t be disappointed by what’s on offer at any given time.

Hand on heart!

“Our customers say that we cook healthy and that’s because we offer high-end quality but within the fun element of food truck grub, making what we do great and conducive to grow” Did we actually try any of his food, I hear you ask?

Dare I say we tried too much. We shamelessly tasted almost every item on that particular menu, with each and every option being more delicious and tender than the previous one.

Changing the menu but staying true to the concept, Orange Miles strives to serve something to cater for everyone’s tastes. From a variety of options on the grill, to the sought out stews and curries. Who said vegetarian food has to be boring?

Its often been said that food and travel go hand in

hand; a theory Mark is extremely familiar with. Over the years he’s travelled far and wide, high and low, in pursuit to taste and learn about different cuisines, ingredients and spices.

“You learn and respect food so much more when you actually feel the ingredients in your hands” he said.

His passion and love for what he does is clear, and its reflected in all the best-selling dishes; The famous Jamaican Jerk Chicken, the Pad Thai Noodles, Tom Yum Gai, Adobo Spare Ribs, and the scrumptious Lamb Sandwich.

Whether you’re looking to try something hot and spicy to give you that extra kick to your day at the office or a fresh, hearty salad to keep your energy levels high throughout your busy day, Orange Miles it is!

What’s in the pipeline? As of this week, another busy summer is set to kick off for the truck following their success last year, be sure that you can find them parked at various prominent events around the island. What’s more, Orange Miles are also set to launch their very own delivery service in the coming weeks, making the process of ordering and having your delicious lunch served right to your door as simple as ABC. Up for some genuine feel-good food? Make sure you follow Orange Miles on Facebook to stay updated and

Orange Miles | Ix-xatt Ta’ Xbiex | M: 9906 8866 FB: orangemilesmalta www.gourmettoday.recipes 19

GROWING GREEN After Gloria’s dad passed away, she found herself running the family estate. Four years on, she continues to work on their own organic farm up in Mgarr, Vincent’s Eco-farm, which carries on the late Vincent Camilleri’s vision. We sat down with her to learn more about the farm and the ins and outs of organic farming What is organic farming?

Organic farming is growing food without the use of synthetic chemicals; herbicides, pesticides, or growth hormones. The priority is soil health and thus, we focus on improving our soils. Only natural fertilisers such as compost and natural pesticides are used. No herbicides are ever used. This ensures that no synthetic chemicals or toxins end up in the soil while contributing to soil rehabilitation. Products are safe for consumption and can be consumed by everyone including babies, breast-feeding mothers, and patients with delicate health conditions, where chemically enhanced foods can only aggravate their condition.

Is there a big difference in the quality of fruit and vegetables when grown organically?

Many of our customers comment that our produce, being organic, is very rich in flavour and dietary fibre when compared to other produce.

They also comment on the fact that they notice an improvement in their health within weeks of switching to an organic diet. I suggest trying it out 22

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and seeing the difference for yourself.

Have you faced any challenges since you’re growing all organic?

Farming is extremely challenging in itself and organic farming even more so, as it is much more labour intensive. However, we are constantly improving our practises, such as using straw mulch as weed prevention, crop rotation, companion planting, and using a variety of natural techniques to control pests. Every organic farmer expects some loss of the harvest (up to 30% in some cases). This reflects itself in the price of organic produce. Hearing our customers praise our produce is extremely rewarding and this encourages us to meet every challenge head on.

The amount of food that goes to waste every year is astonishing. What causes food waste? Is buying local always the best environmental choice?

Indeed - it is such a pity that so much food goes to waste. That is why organic farming is by far the best choice as it goes hand in hand with sustainability. On

an organic farm, nothing goes to waste-any vegetable scraps are fed to the chickens or else turned into compost. It is not only a pity because there are many people dying of starvation around the world, but it is also damaging to the environment. Reducing food waste means less environmental impact, less resources and energy used, not to mention the amount of money saved.

Why would you encourage anyone to choose local and organic produce in the grocery store or farmer’s market as opposed to maybe a cheaper option? Why should they spend that little extra money if they can?

I would like to make a distinction between local produce and local organic produce due to the fact that very little local produce is grown organically. I believe that as a consumer, one needs to be informed from where their food is sourced and what it contains.

Medical technology has grown significantly in the last decade ensuring a healthier and longer life, but one must work on the prevention of ill health by living a healthy lifestyle, which includes a diet free of synthetic chemicals.

Organic farming Choosing local organic is by far the best produce ensures a healthy choice as it goes hand in hand with diet, besides supporting the local economy. One sustainability should keep in mind that when spending a little extra on certified organic produce, you are not only encouraging and supporting your local farmer but also investing in produce which is produced in an environmentally friendly and sustainable way.

Nowadays, life is really fast. We are all consumed by our day-to-day life, which most of the time does not leave much room for planning. Most young people have now grown accustomed to buying fast and mass produced food, and so much money is wasted this way. I encourage anyone to take a little time off their week to sit and plan their daily meals. This will ensure that rather than spending money on unhealthy fast food, you are spending it in a sustainable and healthy way. We are now seeing more restaurants offering organic dishes as the consumer now demands uncontaminated food.

What crops are coming up next, seasonally?

We are now in the early summer season crop planting and production. We currently have a variety of lettuce, various types of onions, three varieties of beetroot, cabbage, two types of kale, various green herbs such as curly parsley and broad leaf parsley, green and other coloured peppers, leeks, spring onions, garlic, zucchini, peas. We will also be seeing figs, tomatoes, sweet corn, butternut, pumpkin, aubergines, bell peppers, and various types of chilly.

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SEASONAL PRODUCE

Look for these fruits and vegetables at the market for the best avours at the moment

BUTTERNUT SQUASH

ONIONS Whether it is raw onions or cooked onions, they are loaded with benefits. The vegetables are an excellent source of vitamins C and B6, folate, iron, and potassium. Onions are also rich in manganese that offers protection against cold and flu. Try looking for onions that are dry and firm with little to no scent before they are peeled. Adding onions is a great way to add flavor to a dish without adding extra calories, fat, or sodium. Onions, when combined with garlic, could have greater benefits.

The two, together, are known to be effective antidepressants, painkillers, anticoagulants, and anti-inflammatory.

One of the most well-known benefits of butternut squash nutrition is its high antioxidant load.

Researchers recommend it as an antioxidant food that may be used in the medical community as a natural treatment for oxidative stress. It is known to boost the immune system and reduces inflammation. It also contains a protein which has been found to inhibit skin cancer cells, making it a potentially potent anticancer agent. Although it’s botanically a fruit, it functions in food preparation more like a vegetable. Butternut squash is most often roasted, but you can prepare it in a variety of ways. Some recipes call for squash to be steambaked, boiled, microwaved or baked. The taste of squash is sweet and buttery, somewhat similar to pumpkin.

TOMATOES Tomatoes are mainly a carbohydrate with some fibre, but they are best known for their vitamin and mineral content which includes calcium, magnesium, betacarotene (which becomes vitamin A when consumed), vitamins C and E, some B vitamins and vitamin K. Be sure to store fresh tomatoes at room temperature and avoid refrigeration, as this causes tomatoes to lose their flavor. There are different types and sizes of tomato, which can be prepared in different ways. These include cherry tomatoes, stewed tomatoes, raw tomatoes, soups, juices, and purees. Including tomatoes in the diet can help protect against cancer, maintain healthy blood pressure, and reduce blood glucose in people with diabetes.

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ZUCCHINI A versatile summer squash, high in essential nutrients like manganese, and antioxidants like vitamin C and vitamin A. It also contains good amounts of potassium that helps reduce blood pressure. It is low in starch, having minimal amount of calories making it a much-preferred part of the diet. It contains high fibre and water contents which makes burning fat off much easier.

Zucchini is healthy for the skin giving it a glow and restoring its moisture. If not cooked perfectly, zucchini can taste bland. Get creative, grill it and season it with your favourite dressing.

PEAS Green peas are such an integral part of our diet that few people actually realise the many benefits this simple food has. Peas are an excellent source of vitamin C, vitamin K, manganese, and most of the B vitamins, particularly thiamin (B1). They are a great (and 100% vegan) source of protein. They also contain dietary fibre and have a low glycemic index. Therefore, they can be included in weight-loss diets and eaten by people suffering from type 2 diabetes. When eaten raw and fresh, they are sweet and crunchy, so even kids would love them. Considering their nutritional value, it’s a perfect replacement for processed and sugary candy.

PEPPERS Peppers are very powerful antioxidants. They contain plenty of vitamins, such as A, B Complex (especially vitamin B6 and B9), and C, which are able to counterbalance the destructive effects of free radicals in our body and maintain our overall health. They include anti-inflammatory properties which help in relieving the pain and swelling associated with severe bone disorders like osteoarthritis, rheumatoid arthritis, etc. You might be surprised to learn that green peppers also contain the healthy omega-3 and omega-6 fatty acids.Their mildly sweet flavor makes green bell peppers versatile enough to include a wide variety of nutritious recipes. You can add raw ones to everything from dips and salads to pasta dishes. www.gourmettoday.recipes 27

Holly Pisani at Peas & Love

CARAMELISED ONION AND GOATS CHEESE TART

Preserving your Peas INGREDIENTS Caramelised Onions • 4 large red onions • 1/4 cup balsamic vinegar • 1/4 cup of brown sugar • 1 tbsp red wine vinegar • 1 tsp garlic flakes • 1 tsp salt • 1 dash of olive oil Tart • Short crust pastry (or any pastry you prefer) • 100g of goats cheese (or feta) • 7/8 small mushrooms • 1/2 cup of walnuts • Handful of spinach • 2 sprigs of thyme

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METHOD

1. In a saucepan, cook the onions in olive oil until soft.

2. Add the rest of the ingredients and cook down until the liquid is gone (usually about 35 mins).

3. Preheat your oven to 200 Degrees.

4. Roll out your pastry and place it in a baking dish.

5. Add your caramelised onions in a layer, topped off with mushrooms, feta, spinach and walnuts distributed evenly around the tart.

6. Top off with a sprinkle of salt and pepper and a few sprigs of thyme and drizzle some olive oil over the top of the tart.

7. Bake your tart for 25 mins and enjoy!

PEA BRUSCHETTA Preserving your Peas INGREDIENTS

• • • • •

Lots of Olive Oil Peas Three Garlic Cloves Salt and Pepper Flavourings (chili, lemon, herbs, spices)

METHOD

1. In a large, clean jar - place your fresh peas, chopped Garlic cloves, and any preferred flavourings.

2. In ours we added cherry tomatoes, fresh ful, red onions, and lemon rind but you can add basil or even chili if you prefer some heat.

3. Once your ingredients have been placed in the jar, you must cover everything with oil until everything is submerged.

4. Seal your jar well and place it in a cool dry place for a couple of days so the peas have time to absorb the flavour.

5. The longer they’re left, the better they taste so think ahead.

6. Store them in the fridge if you’re thinking of keeping them longer than a week and ensure your jar is sterile.

When vegetables are in season they are at the most flavoursome and the most abundant.

You often end up with loads of leftover veg that you can’t eat any more of but don’t want to waste. One great way to preserve peas without freezing or them losing their sweet flavour, is to preserve them in oil. This method gives vegetables added layers of flavour and can continue to be used at a later date.

Pea Bruschetta INGREDIENTS

• • • • •

Marinated peas One Tablespoon Freshly Chopped Mint One Tablespoon of Pecorino (Omit for Vegan or replace with Vegan Parmesan) Lemon Juice Sourdough Bread

METHOD

1. Place the marinated peas, mint, pecorino, and lemon juice in a pestle and mortar.

2. Work with the pestle until well combined, but not so much so that the peas no longer have a noticeable texture.

3. Otherwise, pulse in a food processor if you’re short on time.

4. Serve on toasted sourdough bread with some more mint, lemon zest and/or pecorino sprinkled on top. www.gourmettoday.recipes 29

SPAGHETTI WITH HOME-MADE DRIED TOMATO PESTO Serves: 4

Samantha and Tony at Tony Foods

INGREDIENTS

METHOD

For Oven-Dried Tomatoes

Oven Dried Tomatoes

Dried Tomato Pesto

• • • • • • •

1. Before starting, always make sure to wash your tomatoes well.

2. Pre-heat your oven to 120 degrees Celsius.

3. Cut all the tomatoes in half and place them face-up on a baking sheet, lined with baking paper.

4. In a medium sized bowl, mix the olive oil, the dried herbs and the garlic powder.

5. Whisk the mixture and then, using a brush, spread the mix over the halved tomatoes.

6. Sprinkle generously with salt and pepper.

7. Cook the tomatoes for around three hours at 120 degrees. Check every half hour to make sure the tomatoes do not burn, especially after the first two hours have passed.

1. After your tomatoes have been dried and cooled you can start working on the pesto.

2. Roughly chop the onion and garlic and sautee on low heat in 1 tbsp of olive oil until they are trunslucent.

3. Add the dried tomatoes to the mixture, leave a few on the side for garnish.

4. Cook for another five minutes mixing well.

5. Add all the other ingredients exluding your remaining 1 tbsp of olive oil, the parmesan cheese and walnuts.

6. Cook all the ingrediets on low heat for another 3 minutes.

7. Let the mix cool for a few minutes, add the walnuts and remaining oil and place in a food processor. Blitz a few times until a homogenous mixture is formed.

8. Transfer into a bowl and slowly add the parmesan cheese into the now cooled mixture.

9. Season with salt and pepper to taste.

500g small Tomatoes 2 tbsp Olive Oil 1 tbsp Dried Basil 1 tbsp Dried Oregano 1 tbsp Dried Parsley 2 tsp Garlic Powder Large Pinch of Salt & Pepper

For Dried Tomato Pesto • • • • • • • • • •

1 small Red Onion 4 cloves Garlic 3 tbsp Olive Oil 1 tbsp Tomato Concentrate (Kunserva) ½ cup Fresh Basil ¼ cup Fresh Mint 1 tbsp White Wine Vinegar 100g Walnuts 150g Parmesan Cheese Salt & Pepper to taste

For Spaghetti • •

400g of your choice of Spaghetti Medium pot of salted Boiling Water

Spaghetti with Dried Tomato Pesto 1. Boil 400g of your choice of spaghetti in salted water until ‘al dente’.

2. Drain, reserving a couple of tbsp of pasta water.

3. Re-place the spaghetti in the pot, along with the reserved pasta water.

4. Add the pesto and mix well.

5. Place your saved dried tomato on top of the spaghetti, along with a leaf of fresh basil as garnish.

6. Serve with a sprinkle of olive oil and parmesan cheese on top.

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STUFFED GREEN PEPPERS Serves: 2 large portions

INGREDIENTS

METHOD

• • • • • • • • • • • •

1. Preheat your oven to 100 degrees Celsius.

2. Hollow out the green peppers.

3. Chop the smoked sauge, leek, onion and garlic into small pieces.

4. Start by frying the sausage in the tbsp olive oil, on medium-low heat for around 5 minutes.

5. Add the onion, leek and garlic and mix well.

6. Cook covered for around ten minutes on low heat.

7. Add all the other ingredients, except the cheeses.

8. Cook for around 15 minutes on low heat.

9. Add the cheeses and cook for another minute.

10. In the mean time put your hollowed out peppers in a baking dish and cook them for about 15 minutes.

11. Once these are done, fill them in with the mixture and cook for another 15 minutes, or until the peppers start blistering.

12. Once cooked completely, leave to set for about 5 – 10 minutes before serving.

• •

4 medium sized green peppers 3 Smoked Maltese sausages 1 red onion 4 cloves garlic 1 leek 1 large can cannellini beans 100g sun-dried tomatoes Juice from ½ lemon Few sprigs of fresh thyme ¼ cup white wine 100G Cheddar – grated 50 grams Parmesan cheese – finely grated 1 tbsp olive oil Salt & pepper to taste

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ZUCCHINI PAPPARDELLE Serves 3 - 4

Martina Camilleri at Food therapy - For a conscious living

INGREDIENTS

METHOD

• 4 large zucchinis

1. Cut the tempeh into cubes and marinate with all of the ingredients.

2. Wash and cut the ends off your zucchini. Using the flat straight blade of a cheese grater, slice the zucchini. Then with a knife cut then in half lengthwise so that they resemble the shape of pappardelle.

3. Cut the carrots in half and slice or chop. Add them to the pan with the tempeh and garlic.

4. Add the remaining ingredients except the corn flour. Simmer for a few minutes and gradually add the corn flour. This will help thicken the sauce, but you don’t want it too thick either!

5. You can either leave the zucchini pappardelle raw or toss them in the sauce for a few minutes.

6. top with fresh basil, optional sundried tomatoes and pine nuts.

Sauce • 500ml coconut/ unsweetened almond milk • 4 carrots • 2 tbsp tomato paste/ kunserva • Handful fresh basil • 2 tbsp nutritional yeast • 6 tsp corn flour • *optional sundried tomatoes Smoky Tempeh • 250g tempeh • 3 cloves fresh garlic • 2 tsp ground coriander • 3 tsp smoked paprika • 2 tablespoons agave syrup • black pepper • 2 tsp tamari (add more if you want it saltier) • 2 tsp ground flax seeds (optional)

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LAYERED AUBERGINE LASAGNE WITH A BUTTERNUT SQUASH FILLING Serves 4 -6

INGREDIENTS • • • • • •

2 large aubergines approximately 480g without the peel 400g frozen spinach 2 tablespoons nutritional yeast 2 tablespoons sesame seeds 140g gluten free oat flour (blend oat flakes into a flour) 2 tablespoons olive oil

For the butternut squash filling • 1kg cubed butternut squash without the peel • 3 garlic cloves • 200ml organic white wine • 300ml water • 2 teaspoons wholegrain mustard • 2 teaspoons dried thyme • 2 teaspoons coriander • Handful fresh parsley • Salt and pepper to taste For the Cashew Béchamel • 400g soaked cashews (for atleast 4 hours) • 400ml water • 1 teaspoon nutmeg • 5 tablespoons nutritional yeast • Salt and pepper • Juice of 1 lemon

METHOD 1. Start off by heating your oven to 180’C. 2. Cut off the peel of the Aubergine and slice it thinly lengthwise. These will be the ‘lasagne’ sheets.

3. In a non stick pan, place the garlic. After a minute or two, add the butternut squash, water and herbs except for the parsley. Once you see the water evaporating, add in the wine. Allow to simmer for about 10- 15 minutes.

4. Once the butternut squash mix has softened, add the fresh parsley.

5. Transfer to a blender and puree the butternut squash.

Set aside.

6. For the Bechamel, rinse your soaked cashews and transfer to a blender. Make sure that the cashews have soaked long enough and feel soft. If they are still a bit hard, use 200ml of hot water instead of room temperature. Don’t use cold water! Add all of the ingredients and blend until it is very creamy and smooth.

If you want it more watery, add some more water.

7. Steam the spinach.

8. For the crust, mix the oat flour, sesame seeds, nutritional yeast, salt, pepper and olive. Set aside.

9. To assemble everything together, start by layering the aubergine slices the same way you would in any other lasagne. Add one layer of the butternut squash puree and then some bechamel.

10. For the second layer add another layer of Aubergine.

Place the steamed spinach and a layer of bechamel.

11. For the Third layer, place the aubergine once again. Add the butternut squash puree, more bechamel sauce and top with the parmesan crust.

12. Bake for 30-45 minutes until the top is brown and the layers of aubergine are cooked properly. For a quicker baking time, you can additionally grill the aubergine slices from before and bake for 15 minutes.

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fish4tomorrow is an NGO which aims to create a culture of sustainable fishing and seafood consumption in Malta and Gozo. Philippa Zammit speaks to the NGO’s director JD Farrugia to find out more.

What are some of the major changes that we’re witnessing in the seafood industry?

Over the past few decades, as technology progressed, so did the way we fish. The way we catch our seafood became more industrial which has had a significant impact on the state of the oceans, as well as the livelihood of many small scale fishing operations.

The situation is particularly bad in the Mediterranean, where 90% of fish stocks are considered to be overfished. This means that they’re being fished for with an intensity that the populations can’t keep up. Over and above all, there are other issues affecting the industry, such as IUU fishing (illegal, unreported, and unregulated) and seafood fraud at a consumer level. This is a situation where in order to increase profits; fish is sold as one species where in a matter of fact it could be something different.

What does sustainable seafood mean today?

When we at fish4tomorrow rate seafood as sustainable, we firstly look at the state of the stocks of that fish. This means that we check to see if the fish is officially listed as overfished or endangered through an official institution like the International Union for the Conservation

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of Nature (IUCN). We also look at the methods being used to catch the fish. Small scale, hook, and line type fisheries are low impact and very sustainable, while practices like bottom trawling are high impact, non-selective, and therefore not sustainable.

It is important to look at the biological characteristics of a species. How long does it take to reach reproductive maturity? Does it reproduce in high numbers? This sort of information can help us understand how much it can withstand pressure from fishing.

We even look at where the fish is coming from.

Eating local and seasonal fish has a much smaller impact than eating fish which has been imported from Northern Europe like salmon.

Can fish be farmed sustainably, and if so, how would we know?

When you think about it, humans have stopped hunting for food on a large scale, with the exception of fish. Fish farming or aquaculture is a growing industry and is seen by some people as an opportunity to take the pressure off wild populations of fish. There has been a lot of debate about the feed used which often consists of wild caught fish anyway. There are also issues with the waste that is generated by farming operations which pollute the sea or the anti-fouling products used on the nets which can also have adverse effects on the surrounding wild life.

A lot of research and resources are being invested into the industry to tackle these issues.

Some operators try harder than others, however, locally we still do not have fish farms which can really be considered sustainable. Outside of Malta, organic aquaculture does exist and such products should be clearly labelled. That being said, buying fish which is local, seasonal,

and sustainable is the most environmentally responsible choice for the time being.

What’s the one thing people should be aware of when they shop for seafood?

EU regulations state that seafood should be labelled clearly with information; such as the local and scientific name of the fish, where the fish was caught, whether it’s fresh or frozen, and the methods used to catch the fish. fish4tomorrow and other organisations have produced guides to help people understand and choose the more sustainable options based on scientific research too.

How does the food industry work to make sure that that the consumer receives sustainable seafood?

I think we’re still a long way away from this. If we, as consumers, start asking for sustainable, the seafood industry will likely respond. At the moment, the most popular types of seafood we eat in Malta include tuna, swordfish, and salmon, all of which are unsustainable. If we start diversifying what we eat and trying fish which might not be as popular, we enrich our culinary culture, help the state of the sea, and even help small scale fishing operations.

How are chefs in Malta working to promote sustainability?

Over the past few years we have had the opportunity to work with different chefs and restaurants to organise a series of events called From Our Sea. These are pop up events where people enjoy a multiple course meal consisting only of fish considered sustainable through our Quickfish Guide. This has been a learning experience for everyone involved including the chefs. They saw that people were happy to eat fish which they wouldn’t have thought to be very popular like mackerel or bogue (vopi). We’re hoping that these could be the first steps towards restaurants serving more of this type of seafood.

organisation, our sole interest is working in the best interest of society. This is why it is important for us to understand the realities of the fishing industry, base our arguments on scientific data, discuss with policy makers, and communicate constantly with the general public.

Where is the message of sustainability more important to reach: foodservice or the suppliers, wholesalers and distributors?

In order to bring about real change, every industry or sector needs to work towards sustainability. Effective policy needs to be in place, unsustainable (or illegal) fishing practices need to be curbed, suppliers and the service industry need to make these products available, and the consumer needs to demand local, seasonal, and sustainable seafood.

How has it been working with some of the stakeholders from the fishing industry? Has there been resistance to your efforts and, if so, how have you dealt with it?

One thing which is immediately evident is that all stakeholders agree that there have been negative changes in the sea around us. Chefs, divers, government officials, and fishermen have all acknowledged this. As a civil society www.gourmettoday.recipes 35

36 www.gourmettoday.recipes

Summer dining as it should be.

The Summer Kitchen is back with modern dishes, pleasing family favourites and exciting delicacies.

Opened for Lunch from 11am to 4pm and 7pm to 11pm for Dinner.

Book now by calling 2544 2738 or email us on tsk.palace@corinthia.com

THESUMMERKITCHEN.COM.MT

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CHARRED OCTOPUS, NDUJA, PEAS AND LEMON JAM Chef: Matthe Agius at Corinthia Palace Hotel & Spa

INGREDIENTS Octopus: •

6 tablespoons olive oil, divided, plus more for drizzling 1 medium onion, chopped 1 carrot, peeled, chopped 1 celery stalk, chopped 10ml chili sauce 2 teaspoons coriander seeds 2 teaspoons hot smoked Spanish paprika 1 750-ml bottle Cabernet Sauvignon ½ cup red wine vinegar Kosher salt and freshly ground black pepper 1 5–6-lb. octopus, cleaned, head and beak removed 2 tablespoons unsalted butter 1 cup torn fresh tender herbs (such as basil, mint, and/ or cilantro) 1 tablespoon fresh lime juice ½ cup plain whole-milk Greek yogurt

• • • • • • • • • • • • • •

METHOD 1

2

3

4

Lemon Jam: • • • • • • •

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8 lemons 300ml white wine 700g caster sugar 2 tbsp grated ginger 30 gr grated horseradish 40 gr rock salt 1g pectin for every 100g mixture

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1.

2.

3.

Heat 4 Tbsp. of oil in a large pot over mediumhigh heat. Cook onion, carrot and celery, stirring often until softened, around 8–10 minutes. Add coriander seeds and paprika and cook, stirring, until fragrant, around 2 minutes. Add wine, vinegar and 6 cups water; season with salt and pepper, bring to a boil.

Add octopus to liquid, reduce heat, and partially cover pot. Simmer gently, occasionaly turning octopus until flesh is tender enough to cut with a spoon, around 60–75 minutes. Transfer octopus to a platter with a slotted spoon; let cool. Rub off skin with paper towels. Separate tentacles and cut into equal lengths.

Heat a large skillet, preferably cast iron, over medium-high heat. Toss octopus with 1 Tbsp. oil and season with salt and pepper. Cook, turning occasionally, until charred, around 8–10 minutes.

Brush with chili sauce (you may not use all of it) and cook, turning occasionally, until sauce is deeply caramelized.

Plate and add pieces of nduja and peas tossed with olive oil. Drizzle with the Greek yoghurt.

Slice lemon and put salt on each layer, leave it for 8 hour, then wash it.

Put rest of the ingredients together and bring it to boil, add lemon and cook a further 8-10 mins.

Blitz it (pass it if you need fine one)

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Attard & Co. Food Ltd. Tel: 21 237555 facebook.com/attardcowines

ACQUARELLO RISOTTO WITH LOCAL PRAWNS Robert Cassar at Root 81

INGREDIENTS Octopus: • • • • • • • •

200g acquarello risotto 500g local king prawns (3 for garnish) 3 onion shallots 1 whole orange (with skin) 2 garlic cloves 500ml water 200ml fish stock Sunflower oil

METHOD 1.

In a pan, heat the sunflower oil over moderate heat and add two onion shallots.

2.

3.

4.

5.

6.

7.

8.

Cook, stirring frequently, until the shallots are golden.

Add the local prawns, add 500ml of water and 200ml of fish stock.

Cut the fresh orange in quarters, add to the mixture and cook for 30 minutes, stirring frequently.

Blend everything with a hand blender and pass the mixture through a fine sieve to get a smooth textured bisque.

In a separate large pan, cook the risotto together with one chopped onion shallot and two garlic cloves. Add the bisque to the risotto, simmer on low heat for 20 minutes, stirring frequently, until some of the bisque is absorbed by the risotto.

The remaining bisque that has not been absorbed should be thickened by the starch of the rice.

Garnish the risotto with three whole local prawns. www.gourmettoday.recipes 41

MUSSELS IN WHITE WINE AND GARLIC The George Pub INGREDIENTS

• • • • • • • •

1kg mussels 1 glass dry white wine 1 large shallot finely chopped 2 garlic cloves, finely chopped Bay leave Hand full of parsley butter olive oil

METHOD 1.

2.

Rinse and scrub mussels under cold water.

Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.

3. In a large pot, add a spoonful of butter and a splash of olive oil.

4. Heat until the butter melts. Set over medium heat and add wine, shallots, garlic, and salt.

5. Simmer for 5 minutes.

6. Add mussels and bay leave, cover, and increase heat.

7. Cook until all mussels are open. This will take approx. about 5 minutes.

8. Stir in parsley and another spoon of butter (optional) 9. Remove from heat.

10. Divide mussels and broth among four bowls.

Serve immediately with fries and crusty bread

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What we’re eating Gourmet Today’s top seafood eateries

Ristorante La Vela Ristorante La Vela is a very friendly yet discrete restaurant found in a quiet secluded area right

by Pieta/Msida Marina with ample parking space and exquisite food prepared by their Sicilian chefs. The menu changes regularly, however their signature dishes of “antipasto di pesce crudo e cotto”, homemade pasta, fresh fish, Angus beef, mouthwatering desserts and homemade chocolates are always available.

Ristorante La Vela

Triq ix-Xatt, Pieta Tel: 2123 0336

Ristorante La Vela

Tartarun

FISH by Fumia

Tartarun

Fumia has always made it clear that fish is their specialty. It, in fact, has just gotten a spinoff ; FISH by Fumia is the newly opened seafood restaurant replacing Cucina Del Sol in Tigne.

The perfect place to visit for a romantic dinner, or even a special family occasion.

Extra points for the breathtaking view.

Spaghetti with sea urchin is highly recommended.

The name of the restaurant ‘Tartarun’ finds its origins in typical fishing traditions practiced in the village of Marsaxlokk for many years. Known in English as seine fishing, ‘Tartarun’ is a large fishing net used to capture smaller species. This isn’t the usual seaside restaurant one usually finds in a touristy fishing village like Marsaxlokk. Tarturan is an elegant restaurant, with excellent service, unique and original and excellent food. This family restaurant stands out as one of Malta’s finest. Oysters are well worth a try.

Tigne Point, Sliema Tel: 2133 7694

Fumia

Xatt is-Sajjieda, Marsaxlokk Tel: 2165 8089 www.gourmettoday.recipes 43

HOMEMADE RICE MUFFINS INGREDIENTS

Mandy Micallef Decesare

• 1 ½ /2 cups cooked basmati rice • ½ Cup cooked bacon or pancetta • 1 small onion – finely chopped • 5/6 leaves basil, chopped • 1 tbsp minced sundried tomatoes • 100g grated mozzarella or goat’s cheese METHOD 1. Simply mix all ingredients together and fill muffin tray (silicone or not) 2. Bake 15-20 minutes at 170 degrees, until firm and golden brown.

3. Cool on wire rack 4. Once completely cool, you can store in airtight container for 24 hours in the fridge.

5. Serve on a bed of lettuce, with a tomato salad, a snack with salad cream, as a quick, healthy lunch at work or for your kids.

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ALFRESCO DINING AT BROADSIDE TERRACE Beautifully located, surrouned by magnificant sea views, Broadside Terrace is the perfect escape to enjoy a few drinks or a pleasant dinner with family and friends. Amy Micallef Decesare tells us why

We’ve had a bizarre few weeks weather-wise, what with I made my way down to Broadside after a long and the ruin-your-hair gusts of wind and the more than harrowing day, wanting nothing more than to ease occasional downpours. However, I think we’ve made the stress I had built up throughout the day. What it through the worst of times and can better way to do so than with a Japanese safely say that summer is here to stay!

Mojito, two or six Kalypso’s and a couple To make things just a little bit sweeter, of Paloma 77’s, I wonder?

I’ve discovered an absolute gem on the Before I knew it, the clock struck Broadside Terrace 8pm and the setting sun came hand in grounds of Corinthia Hotel, St. George’s offers a wide and Bay: Broadside Terrace. hand with rather intense hunger pangs.

Looking to spend those warm, summer delectable variety In addition to the tandoori bread (I evenings sipping on a refreshing give you permission to stop reading if of all things meat Aperol Spritz, feasting on a selection I mention the bread one more time), and fish of Mediterranean meze (served with Broadside Terrace offers a wide and freshly baked tandoori bread), whilst delectable variety of all things meat watching the sun set? I don’t know and fish. Grilled king prawns? I’d like 2 about you, but I’m quite sure I just described the true portions. Oriental beef kebab? Absolutely, yes please. definition of heaven. Did I mention the freshly baked Lamb kofta followed by a trio of chocolate mousse? I tandoori bread? Moving on. dare you to stop me.

Broadside Terrace | Corinthia Hotel St George’s Bay, St Julians • Tel: 2370 0000 • Web: broadsideterrace.com 46

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Not quite in the mood for a full-blown meal? Not to worry. You can just as easily grab a glass of wine from the bar, have a seat (spoiler alert: there’s even a hammock!) and fully absorb the breath-taking views till its past your bedtime.

Oh and did I happen to mention that all this could be done without a worry in the world, as Corinthia Hotel offers three hours of free parking just a few metres away? You’re waiting for the catch, aren’t you? Hand on heart, there isn’t one.

I left as happy as a clam, feeling rejuvenated, satisfied and rather tipsy and I can guarantee that you will too… so much so that you’ll undoubtedly be back the next day and probably the day after that.

Remember your old favourite summer hangout? Well, it’s about to be swiftly replaced by Broadside Terrace and for good reason.

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VOLCANIC

expression

Attard & Co. Food Ltd. Tel: 21 237555 facebook.com/attardcowines

Desserts

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PEPPERED STRAWBERRY CHOCOLATE TART Fran Farrugia at BAKED

INGREDIENTS

METHOD

• • •

1. Blitz the cookies into fine crumbs then add the butter and blitz again.

2. Place the mixture in a medium sized tart mould and press until all of the mould is covered, sides included, and place in the freezer for about 20 minutes.

3. Melt the filling ingredients over boiling water, whisking as soon as the chocolate starts to melt.

4. Whisk until the mixture is thick in consistency, remove the tart shell from the freezer and pour the filling in, spreading it evenly.

5. Top with the chopped up strawberries, sprinkle crushed black pepper and place in the fridge to set until serving.

For the crust: 200g chocolate cookies 40g unsalted butter

For the filling: • 120g good quality cooking chocolate • 35g unsalted butter • 30ml heavy cream • 10 medium sized strawberries • crushed black pepper

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CINNAMON APPLE AND FIG CAKE INGREDIENTS

METHOD

• • • • • • • •

1. Beat the butter and sugar until well combined.

2. Add the eggs, mix, and fold in the flour.

3. Lightly coat the figs in flour and fold into the mixure.

4. Place the mixture in a 9inch cake pan, scatter the apple slices closely on top.

5. Mix the cinnamon and sugar and sprinkle on top.

6. Bake at 180c for 50 minutes.

7. Leave the cake to cool, slice up, and enjoy with a scoop of ice cream! .

100g unsalted butter 200g sugar 2 eggs 180g self-raising flour 100g chopped dried figs 1 apple, peeled and chopped 1 tbsp cinnamon 1 tbsp sugar

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Samantha and Tony at Tony Foods

INFUSED WASABI CHOCOLATE MOUSSE Pascal Holland

INGREDIENTS

METHOD

• • • • • • •

1. Place ginger buskins in a plastic food bag. With a rolling pin, crush the biscuits into a crumble and place into a bowl.

Melt butter over a low heat and combine.

2. Take a table spoon of the mixture and press down until set.

3. Melt chocolate in a bowl over simmering water until melted (do not allow the base of the bowl to touch the water.)

4. Whisk the egg whites until firm

2 tbs butter 8 biscuits 2 pieces finely chopped ginger 1 tbs raw coco nibs (optional) 6 eggs 180g chocolate 2 tbs wasabi

5.

6.

7.

8.

soft peaks form when whisk is removed.

Add one-third of the egg whites into the meltwater chocolate making sure to mix quickly and vigorously, until thick and well combined.

Fold the remaining egg whites until all of the egg white has been incorporated into the chocolate.

Add the coco nibs, wasabi and finely chopped ginger pieces. Stir gently but thoroughly.

Spoon the mixture into a individual serving bowls. Chill in fridge for 2-3 hours or until set and serve.

THROUGH THE GRAPEVINE VERSATILE VERDICCHIO

Verdicchio is a white Italian grape grown primarily in the Marche region. It has been cultivated for over 600 years, and is most widely planted on the hillsides of north-central and western of Ancona. The name Verdicchio is derived from ‘verde’ (green). It refers to the slight greenishyellow skin of the grape that gives the wine a subtle greenish hue. The grape produces a crisp, dry, mineral wine of naturally acidity, often with hints of citrus fruits and almonds.

Verdicchio is also capable of producing sparkling wines and was one of the first Italian spumantes in the 19th century.

Verdicchio is known for being incredibly versatile and capable of yielding ageable and complex white wines, taking its famous minerality from the white calcareous clay soils found in the Marche. It produces some of the longest lived dry whites found in Italy.

Garofoli , the oldest family-owned winery in the Marche region of Italy,

has a rich and varied history. Garofoli is widely considered to be a benchmark producer of exceptional, terroir-driven Verdicchio, and the family is largely associated with elevating the style and perception of Verdicchio.

In 1871 Antonio Garofoli began producing wine for the local pilgrims who passed by his home on their way to visit the famous church of Loreto. In 1901, Antonio’s son, Gioacchino, founded the Garofoli winery and began the family’s trajectory of making wines commercially. The winery is led by the fifth generation and the family’s estate vineyards cover a total area of about 128 acres, situated in the zones of Montecarotto (Jesi area), Paterno and Piancarda (Mt. Conero area) and Castelfidardo.

The family was one of the first producers in the Marche to reduce yields, studying the different clones of Verdicchio and experiment with concrete vats, stainless steel and barrel-aging, with the intent to make a Verdicchio with bigger body, structure, complexity and ageability.

The Podium, a 100% Verdicchio, is the family’s flagship wine made from a special selection of grapes from a single-vineyard.

Yields are lowered and harvest is delayed. The wine is fermented and aged in stainless steel, spends eight months on the lees and after fining is matured in the bottle for six months. Having received 14 Tre Bicchieri awards, Podium is one of the most lauded and awarded white wines of Italy and is incredibly important, not only for the family, but also for the Italian wine industry as a whole. Known for its capacity to age incredibly well, Podium is always complex, elegant and refined, and demonstrates remarkable vibrancy with age. The vintage 2014 was selected as one of the best 100 wines in the world by Wine Spectator.

Imported and distributed by Red October, Qormi, Malta • Tel: 2147 0400 www.gourmettoday.recipes 55

INTRODUCING VERMENTINO Vermentino is a grape variety that has been planted in Malta only recently, but it has taken very well to our local soils and climate.

GEORGES MEEKERS reports on Delicata’s success on the international wine stage with this green-skinned grape.

Like the wind of change that’s blowing through the wine world and Malta, with a new generation of Mediterranean winemakers offering an exciting kaleidoscope of well-made new wines, Matthew Delicata’s Mdina Vermentino Zibibbo, too, will blow you away with its purity.

It’s a first class expression of a dry and fruity white wine that’s crafted with and around Vermentino, the quintessential Mediterranean grape that like no other expresses the essence of an island: all bright sunshine and salty sea breezes in a glass. It has an intensity of flavour yet an ethereal lightness to it.

Vermentino is a grape variety that needs to see the sea, and the wines that attract attention are all in eyeshot of the Mediterranean.

In truth, the island of Corsica, the Provence and the Languedoc-Roussillon in France and Sardinia and the coastal stretch of Liguria in Italy are really the most reliable, established sites for Vermentino, and the favourite terroirs you would expect to excel.

But who would have imagined that one day Vermentino from Malta would make wine lovers sit up and taste in amazement?

The latest achievement of Malta’s Delicata winery at the 2018 International Wine Challenge (IWC) in London is remarkable.

Delicata’s Malta-grown entry, the Medina Vermentino Zibibbo, DOK Malta, Superior, of the tinglingly fresh 2017 vintage, which was tasted blind on three separate occasions by at least ten different judges, won a ‘solid’ silver medal.

Astonishingly, not one single wine from the two top zones Liguria and Corsica equalled the Maltese silver result; their wines only got bronze medals and commendations. And, if there were entries from the Provence or the Languedoc-Roussillon, they must have fared poorly since neither region got any awards at all.

Delicata’s Malta-grown wine was surpassed by the only gold medallist, namely a bottle-aged Vermentino from Gallura, an area on the jagged northern edge of Sardinia, which did well as expected.

But medals aside, there’s great virtue in Delicata’s wine. Whether you’re sat on a picnic blanket, dining 56

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al fresco or entertaining with white tablecloth on your superyacht’s deck, Medina Vermentino Zibibbo is delightful.

Forget fruity Rieslings, garrigue-laden southern French Grenache Gris, spicy Gewürztraminer, mineral Grüner Veltliner and opulent Chenin Blanc, Malta’s silver-medallist Vermentino is all rolled into one.

Delicata’s vibrant Medina Vermentino Zibibbo blend makes an ideal seashore wine and food companion. It’s light and crisp, brisk and brimming over with herbal, zesty citrus fruit flavours.

And, best of all: whereas the other silver medal winning wines from far-flung places are selling for twice, thrice or five times as much, Malta’s gorgeous great white is a summer treat going for less than the price of a cinema ticket. What’s not to like?

Emmanuel Delicata Winemaker Ltd., The Winery on the Waterfront Paola, PLA 2143, Malta • Tel: 2182 5199 • Web: www.delicata.com

LASAGNE CUPS WITH ARTICHOKE AND ĠBEJNIET Serves: 6

Gaby Holland

INGREDIENTS • • • • • • • • •

4/5 large artichokes 4 cloves of garlic 1 teaspoon cornflour 10 sheets lasagne 5 fresh ġbejniet 3 eggs, beaten 2 tsp chopped parsley 150g grated Parmesan Salt and pepper

METHOD 1. Cook the artichokes together with the whole garlic cloves until very tender.

2. Leave to cool.

3. Using a knife scrape the flesh off the leaves, and after discarding the choke add the artichoke hearts to the rest of the flesh.

4. Mash together with the garlic, stir in a teaspoon of cornflour and season well.

5. Meanwhile cook the lasagne sheets and cut each sheet in half. Grease the ramekins well and line each using three half sheets of lasagne, letting them overlap slightly.

6. In another bowl mash the ġbejniet together with the eggs, parsley and most of the Parmesan cheese.

7. Layer the ramekins with of the artichoke mixture followed by the ġbejniet and repeat once more finish each one with a generous sprinkle of Parmesan cheese.

8. Bake in oven 180degrees for around 20 minutes until golden.

9. The cups should lift off ramekins quite easily.

10. Place onto serving plate and serve with some chopped, fried cherry tomatoes.

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PHOTOGRAPHY: JAMES BIANCHI

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10 HOUR SLOW-ROAST LEG OF LAMB Nick Formosa

INGREDIENTS • • • • • • •

Leg of Lamb Rosemary Lemons Garlic Mint Salt Crushed black pepper Dry white wine Olive oil

2.

3.

4.

METHOD 1. Slice the garlic into halves and stuff the lamb. To do this you must puncture the lamb with a knife and insert the garlic halves by hand. Into each

PHOTOGRAPHY: JAMES BIANCHI

5.

6.

whole add some rosemary and some mint.

Make a dry rub of black pepper, salt, mint and rosemary.

Rub the lamb with olive oil and then with a generous amount all over the lamb, until the lamb looks black.

In a baking tin, squeeze the juice of four lemons, half a bottle of wine, the rest of the rosemary and mint along with a bulb of garlic (crushed by hand).

Cover in tin foil, and roast overnight in the oven at 80C Once cooked let set and enjoy the meat falling apart.

BARLEY WITH ARTICHOKES AND PINE NUTS INGREDIENTS • 8 large artichoke bottoms, quartered.

• Olive oil • 250g pancetta pardons • 6 garlic cloves • 3 large onions • 600 ml chicken stock • 1/4 bottle wine • 100g pine nuts • lemon juice (1 lemon) • Barley METHOD 1. Blanche the artichoke hearts (5 minute boil).

2. While they’re boiling heat the oil in a pan and fry the pancetta, when done, remove half.

3. Stir in the onions, garlic when soft and looking transparent, add the artichokes, stock and wine.

4. Bring liquid to boil, cover and let simmer until all liquid has been reduced.

5. Season with lemon juice, salt and pepper.

6. Before serving, boil the barley and toast the pine nuts.

7. Serve together with barley, artichokes and pine nuts on top.

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Chef Hats Off HEAD CHEF MELANIE AGIUS MILLO WINS CHEF OF THE MONTH IN APRIL WITH THE DEFINITIVE(LY) GOOD GUIDE

What made you decide to become a Chef?

As a child, becoming a Chef, was probably the furthest thing from my mind. I studied sciences in secondary school and always liked to experiment, then, when I was working as a waitress I was given the opportunity to learn in the kitchen. With that chance and my love for experimentation, I ended up working very hard, even on my days off, to gain as much knowledge and experience as I could. The more time I spent in the kitchen, the more I became convinced that it was what I wanted to do.

How did your career progress to bring you to your present position and what are your plans for the future?

I owe my career progression to many different Chefs who taught me a lot and who inspired me to develop my own ideas and recipes. My year-long trip to Australia also accelerated my progress in unimaginable ways. I also spent some time in South America and in Asia, which pretty much consolidated my love for the kitchen and trying new things.

As for the future, I’ve learnt that plans tend to acquire a life of their own so my heart is not strongly set on anything. Having said that, I would love to move to Portugal and run my own hostel. But that plan, if it ever materialises, is far in the future. For the time being I’m super content working at the restaurant, developing new ideas and making it a success.

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Which celebrity has inspired you and why?

Definitely, Gordon Ramsey. He inspires me because of his unique character in the kitchen and his style of cooking which I relate to.

CHEF OF THE MONTH COMPETITION 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 restuarant the success that it is.

Every 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 vote for your favourite chef in the Chef of the Month competition log on to www.restaurantsmalta.com.

restaurantsmalta.com

What advice would you give to someone who aspires to be a Chef?

If you have the love and passion for cooking don’t take it lightly; don’t assume that everybody feels the way you do, because they don’t. So make the most of it, take it to the limit, express yourself, experiment, feel the flavours, let them flow through your fingers and explode your palate; be free. Trust your senses and be one with your ingredients.

Also, this job, like most catering jobs, is not for the faint hearted or the weak. You will be pushed back, emotionally drained and sometimes feel like just giving up, but it is during this time that you need to saddle up and push yourself further, for when you feel you are at your lowest you are probably at the biggest turning point in your career.

I don’t see how any restaurant can survive without having these selections on their menu. Casual dining has also become an integral part of the new social scene.

Most people are after a no pomp and circumstance menu with genuine food options that are moderately priced. The atmosphere most people are after is also less formal, and our pet friendly policy seems to have contributed to this factor a great deal. It’s amazing how people from different tables end up talking to each other because their dogs are interested in each other.

Many casual friendships have formed over dog-talk at Naar, and we’re proud to be one of the few pet-friendly restaurants on the island.

What experience can people expect to have when they eat at NAAR? At NAAR I’m the Chef so my main responsibility is to produce tasty food choices on a daily basis, but I strongly believe that patrons at a good restaurant should be able to take the provision of good and fresh food for granted. In other words, it can’t stop with the food. So, at NAAR we go the extra mile to make our guests feel awesome from the very first moment till the last.

What trend do you see emerging particularly in the dining world particularly in Malta?

Veganism and healthy eating are definitely the strongest two trends that are making headway in Malta.

Win a meal for two at NAAR Restobar 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 30 June, 2018.

Win

The winner will be randomly selected.Terms and conditions apply.

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BEETROOT AND MUSHROOM BURGER Chef: Matthew Agius at Corinthia Palace Hotel & Spa

INGREDIENTS

METHOD

• • • • • • • • • • • • • • •

1

150 gr cooked quinoa 70gr large red onion, finely diced 20gr garlic cloves, grated Grated fresh ginger 250 gr king oyster cubes 250gr sliced mushrooms 50 gr rehydrated wild mushrooms Salt and pepper 200 gr black beans, well rinsed and drained 350 gr finely grated raw beet 8 gr ground cumin 3 gr Aleppo chili 2 gr smoked paprika 120 gr walnuts, chopped 100gr Oats

2 3

4

5 6

Heat a large frying pan over medium-low heat and add olive oil. Once hot add the onion, garlic, ginger and sauté, seasoning with a pinch of salt and pepper.

When the onions are translucent, remove from the pan– about 5 minutes In a clean frying pan with a medium flame add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms are slightly browned and fragrant; drain on absorbent paper to remove any excess liquid.

Remove from heat and now cook the black beans black beans with some liquid and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.

Transfer the mixture to a mixing bowl and add the quinoa, beets and spices, stir.

Lastly, add the chopped walnuts a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill.