Food Ltd
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Editor’s Note Spring has sprung This issue is a true delight for the eyes and the stomach as we celebrate an abundance of flavours and bountiful ingredients. Flick through the pages and you’ll see Daniel and Jessica from Marrow getting creative with seasonal produce such as strawberries and broad beans. If you’re looking for some Easter inspo as well as gluten-free ideas, Jacqui from Senza G also has those for you with three of her most unique recipes… fun treats for the kids to make and share this Easter. Brunch has been increasing in popularity and with that comes people shifting away from dinner parties to midmorning get togethers. Hosting a brunch anytime soon? Choose one, two or even three of James’ and Jimmy’s recipes and you’re sure to impress your guests. I can guarantee this issue offers a refreshing Spring blast of inspiration on every page. Cook with confidence. Eat out with confidence. Enjoy your food. Until the next one!
Philippa
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CONTENTS
April 7
What’s in season
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Quinoa, avocado, & egg salad
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Kwarezimal
CONTACT US Managing Editor: Saviour Balzan Editor: Philippa Zammit pzammit@mediatoday.com.mt Senior Designer: Claire Ciantar Head of sales: Adriana Farrugia afarrugia@mediatoday.com.mt Contact for advertising: Philippa Zammit pzammit@mediatoday.com.mt Published by:
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: L’Artiglio Ristorante Photography: James Bianchi
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Strawberry Banana Cake
April Contents 18
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Setting sail with Kaptan
The perfect brunch
Eat like an Asian
Easter lunch
Back to our roots with L’Artiglio Ristorante
Traditional meatless meals
Creative Easter eats
Adding Maltese character to your kitchen
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Eagle Street, Valletta
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MALTA TILE ESPRESSO CUP & SAUCER Espresso floral fancy Stephanie Borg’s Espresso Cup Collection features original patterns taken from old Maltese cement tiles. She decided, however, to break away from tradition in her choice of colours and adopt a more modern palette. Each cup and saucer are packaged in a wrap-around board and tied together with a ribbon. We want! Get in touch: stephanie@stephanieborg.com
HEALTHY SNACKS Need a genuinely healthy pick-me-up? YES! is a new snack bar that contains just 5g of sugar and is packed full of fruit and nuts. High in fibre and a source of protein, YES! is available in three varieties: Tempting Sea salt, dark choc and almond; sumptuous cranberry and dark choc; delightful coffee, dark choc and cherry. The entire range is gluten free and available in all retail stores.
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FOR THE LOVE OF PLANT-BASED FOOD Daniel and Jessica Pisani, two Maltese siblings, catch up with Gourmet Today to tell us about their transition to a plant-based diet. They document their love and passion for delicious plant fueled food on their blog called ‘Marrow’. People ask us “how did you love for food start?” We were never health conscious individuals and whilst growing up, both of us had a significantly unhealthy relationship with food- we counted calories, avoided certain food groups and restricted our portion sizes. We both went through numerous fads and diets in order to remain fit and healthy, which only sustain your body in the short term and never in the long term. Our constant urge to learn more about the connection between food and health and our drive to feel better led us to a whole food plant-based diet. An abundant diet mainly composed of fresh fruits, vegetables, nuts, seeds, legumes and grains. Our love for this diet, (which we now consider a lifestyle) grew and we started being creative with recipes realising that there is a nutritious alternative to any dish desired and that plant foods can be incredibly tasty and delicious! Through this we became even more aware of the current food system on our island. Our dependence on the importation of highly processed products and all the unhealthy fast food chains that surround us. We are a Mediterranean island, but our diet is far from that of our ancestors whose diet was mostly composed of local, seasonal, fresh produce and the occasional meat, dairy and eggs. Whilst previously considered a luxury food group, animal-based products have become one of our main sources of energy. Numerous scientific studies explain how such reliance on foods is detrimental to the planet (a huge contributor to climate change) and is not great for our health, especially due to the way animals are reared nowadays, as well as the amount consumed. Processed meats, such as ham in particular have become staples in households, often times at the expense of nutritious fresh produce. 6
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Unfortunately, we are no longer aware of who feeds us, where our food is coming from and how it is being processed. Our hardwired genetic craving for salt, sugar and fat has led companies to take advantage of this genetic ‘flaw’ and create the perfect recipe for highly processed foods in order to make us crave more of their products. This has become so ingrained within our society that sadly eating healthily every day is seen as something out of the ordinary and not prioritised as being an investment in our future health and wellbeing. There is certainly a lack of connection with our food and the essence of what food is really all about… nourishment, empowerment and strength. This increased awareness inspired us to document our food journey and help others eat healthy but at the same time love what they are eating. That is when we decided to start a page on Facebook called ‘Health Malta’, which after two years we changed to ’Marrow’. This is now the main place where we share our passion for plant fueled food in order to help others eat more healthily and sustainably. As much as possible we always encourage locally sourced in season produce to reduce our food miles and we also promote the importance of organic farming. Remember, your body is your temple; it must be nourished, loved and appreciated. Always look for quality not quantity…this is a philosophy which we live by in our daily lives. Being aware and conscious of what you put inside your body is a huge part of your overall well-being. Once you’re aware, you must research, be consistent and on this journey remember WHY you are choosing to make changes in your life. Food is not something we should avoid and restrict ourselves from, it is medicine. A well-planned, plantbased diet not only rewards your body and soul but is also better for the conservation of our planet. We really hope you like these recipes and if you need any lifestyle tips, do not hesitate to drop us a message!
Broad Beans Broad beans are incredibly nutritious and for their relatively small size, they are said to pack a large amount of protein and fibre, which aids digestion and lowers cholesterol levels. They’re also composed of health-benefiting antioxidants, vitamins, minerals, and plant sterols. Broad beans are rich in L-dopa, which our body converts to dopamine. Since Parkinson’s disease is characterised by low dopamine levels, eating these beans may help with symptoms. Still, more research on this topic is needed. They are also loaded with folate. Folate, along with vitamin B-12 is one of the essential components of DNA synthesis and cell division and promotes proper brain and spinal cord development in infants. Adequate folate intake in pregnant women can help prevent neural tube defects. When buying, look for fresh, just mature, even shaped, green colour beans. Avoid yellow pods as they may indicate overmature, dry, and bitter seeds. They’re best when they are relatively small and new; they become duller tasting and more like dried pulses with age. Mint, crispy bacon and pecorino all make perfect companions.
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MEDITERRANEAN BROAD BEAN PASTA Serves 4
INGREDIENTS
METHOD
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1. Heat the olive oil in a large skillet. 2. Add the diced onion and shredded carrots. Sauté on low to medium heat for about 5-10 minutes, until soft, tender and lightly golden. 3. Stir in the garlic and sauté for about 30 seconds. 4. Add the chopped aubergines and courgettes and stir until slightly softened. 5. Add the vegetable stock, tomato passata, tomato paste, sundried tomatoes, dried oregano and stir for a few seconds. Add the sugar and bicarbonate of soda and stir 6. Add the broad beans, peas, chopped fresh basil leaves and the salt and pepper to taste. 7. Keep on low heat and cover. Let it simmer for about 30 minutes until the broad beans have softened. Stir occasionally. 8. Adjust seasonings to suit your preferences. 9. Serve with any type of pasta desired. 10. Garnish with fresh basil leaves, salt and fresh pepper. www.gourmettoday.recipes 9
• • • •
2tsp pure olive oil 1 finely diced red onion 130g carrots peeled and shredded 3 cloves of garlic crushed 300g finely chopped eggplant 300g finely chopped marrows 250ml organic vegetable stock 600g tomato passata 2tsp tomato paste 6 sundried tomatoes finely chopped 1tsp dried oregano 2tsp raw cane sugar/coconut sugar ½ tsp Bicarbonate of soda (balances the acidity) 300g fresh broad beans 50g fresh/frozen peas (optional) A handful of fresh basil leaves chopped Salt and fresh pepper
BROAD BEAN ‘RICOTTA PIE’ Serves 8
INGREDIENTS For the rosemary crust • • • • • • •
100g white flour 100g whole meal flour 60ml pure olive oil 125ml water 1 tsp salt 1 tsp dried or fresh rosemary Pinch of black pepper
For the filling • • • • • • • •
150g firm organic tofu 150g raw cashews (soaked overnight) 300g broad beans (out of the pod) 100g olives 3tbsp nutritional yeast 2 garlic springs or 3 cloves Juice of 1 lemon 1tsp salt
For the topping • •
50g sundried tomatoes Black pepper to taste
METHOD 1. Start by preparing the crust, mix the flour, salt and herbs. 2. Add in the olive oil and water, mix to combine with a fork. Transfer to a flat surface and carefully knead the dough. 3. Grab a rolling pin and roll the dough to the form of your cooking pan 4. Spread the dough on the pan, trim the excess dough and place the pan in the fridge for at least 30 minutes to rest. 5. Pierce the dough with a fork and place in a preheated oven for 40 -50 minutes or until slightly browned. 6. Whilst the crust is cooking, prepare the ingredients for the filling. 7. Add in the tofu, soaked cashews, lemon juice, nutritional yeast and salt in a food processor and pulse to achieve a ricotta like consistency. 8. In a pan, stir fry the garlic until it has softened and released its flavours. 9. Add the broad beans and cook for around 10 minutes until they have softened. 10. Add the ‘ricotta mixture’ and the olives and cook for a few minutes on low heat. 11. Mix well and allow the mixture to rest in the pan. 12. Once the crust is ready, simply add the mixture on top and sprinkle some basil leaves and sundried tomatoes on top. 13. Serve slices with a side of fresh salad.
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Let’s Do Lunch Whether boozy or foodie, lunch in the elegant Villa Corinthia promises something
extra-special. Paired with your choice of free-flowing wine, Prosecco or Champagne, this exquisite menu is served every Sunday from noon to 3pm
Sunday Lunch
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CORINTHIA PALACE HOTEL AND SPA, DE PAULE AVENUE, SAN ANTON, BZN9023, MALTA www.gourmettoday.recipes+356 2144 0301 | SANANTON@CORINTHIA.COM | CORINTHIA.COM/PALACE
Strawberries Strawberries boast a range of potential health benefits and can help protect against a range of diseases. Strawberries are low in calories and fats but a rich source of health-promoting phytonutrients, minerals, and vitamins that are essential for optimum health. Strawberries are an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium. The powerful antioxidants in strawberries may work against free radicals, inhibiting tumour growth and decreasing inflammation in the body. Their carbs consists mainly of fibres and simple sugars. They have a relatively low glycaemic index. This helps regulate blood sugar, keeping it stable and avoiding big spikes in blood sugar levels. Therefore strawberries are considered safe for people with diabetes. Strawberries are an excellent addition to a healthy diet. As the days heat up, you can enjoy strawberries in countless ways. While these fruits make a great snack on their own, one can find many more creative uses for them. One way to ensure you can enjoy great strawberry flavour any time is to preserve it in a jam.
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STRAWBERRY JAM INGREDIENTS
METHOD
• • •
1. Place the strawberries and maple syrup in a small pan over medium heat and cook until the strawberries are soft (around 10 minutes). 2. Mash the berries using a fork or potato masher until you achieve a smooth consistency. 3. Add the chia seeds and cook on low heat for another 10 minutes. 4. Remove the mixture from heat, transfer to a jar and let it cool down. 5. Enjoy with your fruit salad, crackers or even toast!
250g fresh local strawberries 1 tbsp chia seeds 4 tbsp maple syrup
Strawberry jam is perfect for using those overripe strawberries and to preserve your fruits for much longer
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STRAWBERRY BANANA BREAD WET • 5 very ripe bananas • 150g raw cane sugar or sweetener • 80g coconut oil • 1 flax egg ( mix 1tbsp ground flax seed and 3 tbsp of water)
INGREDIENTS DRY • 200g plain white flour • 200g whole meal flour • 2tsp baking powder • 1tsp bicarbonate of soda • ¼ tsp cinnamon • Dash of ground ginger • Dash of ground cloves • ½ tsp salt • 100g walnut or 100g sunflower seeds • 350g fresh strawberries • 2tbsp maple syrup
METHOD 1. Mix the wet ingredients in a bowl and combine to create a watery mixture. Alternatively pulse the ingredients in a food processor for a few seconds. 2. Sift the flour in a large bowl. Add the remaining dry ingredients apart from the strawberries. 3. Mix in the wet mixture with the dry and combine to form a batter. 4. Chop up the strawberries and add them to the mix, leaving some for the top. 5. Place the mixture in a cake or bread tin. 6. Preheat the oven to 185 °C using the convection bake setting. 7. Once preheated, cook the bread for 50 minutes to an hour using the toothpick method to check for readiness. 8. Enjoy with some strawberry jam or ice cream.
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Setting sail with Kaptan Words by Amy Micallef Decesare Is it finally time to bid farewell to our coats and faux fur jackets? Is Spring well and truly upon us? Well, we certainly believe so. And that means only one thing: it’s time to sip Aperol Spritz and feast on fresh sea bass salads and duck croquettes in the warmth of the Maltese sun. Where better to do that than Kaptan Restaurant in Qawra? Established before I was born, back in 1988, Kaptan Restaurant was and remains to be one of the most loved restaurants in the whole of Qawra, and dare I say the island. Known for their impeccable décor and service, as well as their well-priced delicious food, it’s no wonder the eatery celebrated their 30th anniversary last year. Motivated and inspired to mix things up, the management not only gave the restaurant a face-lift, but also opted to spice up their menu, tweaking and adding countless dishes to their already established menu.
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Following months of intense experimentation and testing, Kaptan Restaurant released their revamped menu and we couldn’t have been more excited to dig in to innovative creations. Truffle arancini, truffle cheese rollos, sesame prawns, sea bass salads, risotto with mussels and those duck croquettes I’m still dreaming of, made their way to our table and I couldn’t be more excited to describe them in grave detail. Are you one of those people who tend to associate vegetarian dishes with tastelessness? Well, stop right there! Kaptan Restaurant have completely revolutionised that idea with their truffle cheese rollos and arancini. It’s high time you, just like Kaptan Restaurant, delve deeper into the world of meatless alternatives, if not only for the experience itself. Have no fear, however, they’ve upped their meat game tremendously, too. Next up: sesame prawns with a Bloody Mary dressing.
Need I say more? Lying on a bed of fried zucchini, the dish is fresh, delicious, ideally eaten sitting in the sun, facing the sea, which is coincidentally exactly how we ate them. Tip: don’t let any of that dressing go to waste. This was followed by the risotto dish which, if I’m being honest is not something I would have normally ordered. Despite it being my mother’s favourite dish, her attempts to make me love it throughout my 25 years of life were to no avail. I sincerely hope she doesn’t read this review, as I must say, Kaptan Restaurant somehow managed to change my mind. Usually associated with chicken, mushrooms and the like, they opted for an interesting alternative: mussels. Combined with ginger and courgettes, the dish works like a dream. If I, a risotto hater loved it, you definitely will too. Just when we thought we couldn’t possibly take any more, the duck croquettes made an appearance. Coupled with chocolate chili sauce, the pulled duck encased in the crunchy texture of the croquettes was tender and cooked
perfectly. Combined with the chili sauce, which gives it a subtle kick, the dish is somewhat unconventional but definitely worth writing home about. We were eager and willing to order just about everything else on the menu, but our bodies disallowed us and we had no choice but to admit defeat. Head chef Justin Ciappara and operations manager David Agius Lia walked us through the dishes we didn’t have the opportunity to consume ourselves. Also featuring lactose and gluten free options, as well as brilliant choices for kids too, Kaptan Restaurant’s brand spanking new menu is faultless. Vegan? No problem, either. The kitchen, as well as the staff, are extremely flexible and happy to create a dish from scratch, tailored to you and only you. Have you called to make a booking yet? If not, what are you waiting for? Set sail with Kaptan Restaurant sooner rather than later. You’ll thank me later.
Kaptan Restaurant • Dawret Il-Qawra, San Pawl il-Baħar • Tel: 2354 3842 www.gourmettoday.recipes 19
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DAIRIES IN 17TH AND 18TH CENTURY MALTA
Eating pleasures could easily turn into nasty business during the Inquisition, as confirmed by the Criminal Proceedings of the Holy Office. Amongst other details, one may find interesting insights hidden in local food habits including the consumption of milk and other dairy products by the inhabitants of the Maltese islands. Very little is known about the consumption per capita of milk in its raw state, yet references to the drinking of milk are available. Cheese, butter and other dairy products formed part of the common fare of several people. Fresh, salted, dried or peppered dairy products were consumed with large quantities of bread. Cheese was produced in different shapes and sizes to please the palates of the local consumers, and was considered so important that it was closely regulated. The Inquisitor’s refined kitchen was also equipped with the necessary equipment to prepare cheese as a condiment.
In 1637, things turned sour for Gioanne Cassar, Antonio Calayro, and Vincenzo Bezzula. Whilst carrying out a spiritual sentence for eating cheese, salami and ham fried in butter with grated cheese during Lent, they were once again found guilty of consuming dairy in a matter of days. Their repeated offence, which was peppered with lies, implied a special inquisitorial permission to consume such food during Lent. This cost them the bitter sanction of public flogging and two years of rowing on galleys. Milk related culture underwent significant change in the 20th century when the authorities invested a lot of energy in educating the Maltese regarding the consumption of pasteurised milk. However, such developments were met with significant resistance. The 6th historic cook along session, Milk in 17th and 18th century Malta, which is taking place at the Inquisitor’s Palace on Thursday, 25th April at 19.30hrs, will be divulging such narratives while presenting an exclusive sensory experience. Food historian, Dr Noel Buttigieg, will help the audience to explore this fascinating theme, while chef Josef Baldacchino will be conducting a historic cookalong session of latte alla portughesa, a crème caramel from 1748.
The overwhelming influence of religion generated rigid food patterns. Days were divided between giorni di magro and giorni di grasso. Milk, cheese and butter, together with eggs, meat and any animal produce, could only be consumed during the giorni di grasso namely on Tuesdays, Thursdays, Sundays and Catholic festivities. Unless one had special medical concession or an emergency arose, the consumption of dairies was not allowed on Mondays, Tickets at €12 per person (€10 for Heritage Malta Wednesdays, Saturdays, on the eve of major Catholic members), are available from all Heritage Malta festivities, as well as throughout Lent and Advent. museums and sites, and also online.
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James Bartolo Executive Chef
QUINOA, AVOCADO, & EGG SALAD Serves 1
INGREDIENTS
James Bartolo Pastry Chef
• • • • • • • •
200g cooked quinoa ½ ripe avocado Small bunch of cherry tomatoes Baby spinach leaves 1 boiled egg Olive oil Salt and pepper Fresh herbs
METHOD
Experience all the delicious treats that the chefs at Radisson Blu Resort & Spa have to offer when dining at Flavours, Agliolio and Mokka! Contact them on 23561000 or fb.goldensands@rdbmalta.com for reservations.
1. Cook the quinoa in boiling salted water according to the instructions on the packet. 2. Once cooked, drain the water, let cool and add the spinach olive oil, salt, pepper and the chopped fresh herbs. 3. Cook the egg in boiling water, leave to cool under running water and peel. 4. Peel and remove the stone from the avocado and slice the flesh into slices. 5. Put the quinoa in a plate, add the sliced avocado, and the boiled egg.
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SWEET POTATO SPINACH & EGG WHITE OMELETTE Serves 1
INGREDIENTS
METHOD
•
1. Preheat oven to 190 C and roast the diced sweet potatoes for approximately 25 minutes. 2. Heat 1 teaspoon of oil in a non-stick frying pan over medium heat. Pour the beaten liquid egg whites. Add the roasted sweet potatoes, spinach leaves, salt and pepper. 3. Cook for a few minutes on medium heat until base is golden, then continue cooking under a grill. 4. Serve with some spinach leaves.
• • • •
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1 sweet potato, peeled and diced Spinach leaves Olive oil 4 egg whites Salt and pepper
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ASPARAGUS EGGS BENEDICT WITH PORTOBELLO MUSHROOMS & CHERRY TOMATOES Serves 1
INGREDIENTS
METHOD
• • • • • • •
1. Brush the mushroom cap, asparagus and cherry tomatoes all over with 2 tablespoons of oil and season with a few pinches of salt and pepper. 2. Arrange in baking tray and roast in a hot oven for a few minutes. 3. To make the poached egg, bring a shallow pan of salted water to a gentle simmer. 4. Crack the egg into the water. Turn off the heat, cover and let sit for 3 to 6 minutes, then carefully remove from the pan using a slotted spoon. 5. Place the Portobello mushroom on a plate, and top with roasted asparagus, the poached egg, and roasted cherry tomatoes. Garnish with the chopped chives and serve immediately.
4 asparagus 1 Portobello mushroom Small bunch cherry tomatoes 1 egg Olive oil Salt and pepper Chopped chives
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MINI PANCAKES WITH CRÈME FRAICHE AND BERRIES (GF) INGREDIENTS • • • • • • •
135g GF flour 1 tsp GF baking powder ½ tsp salt 30g sugar 130ml milk 1 large egg 2tbsp melted butter
METHOD 1. In a bowl, combine the flour, baking powder, sugar and salt. 2. In a separate bowl, whisk the milk, eggs and the butter. Add the mixture to the first bowl. Using a whisk, or wooden spoon, mix to a smooth, thick batter. 3. Add a small amount of butter to a nonstick frying pan. Heat on high, then turn down the heat to medium. 4. Pour 15ml spoons of batter into the pan. This should make pancakes about 3cm in diameter. 5. Cook on both sides for approximately 30 seconds until golden brown. 6. Assemble pancakes from bottom adding crème fraiche and fresh strawberries. Finish up with a pancake on top, some more crème fraiche, fresh berries and a skewer down the centre.
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BRIOCHE, BLUEBERRY AND ORANGE PUDDING (GF) INGREDIENTS For the brioche bread • • • • • • •
500g flour gluten free 5g xanthan gum 10g dry yeast 1tsp salt 30g sugar 6 eggs 240g butter
For the cream mix • • • • • •
75g blueberries 2 egg yolks 2 whole eggs 40g sugar 300ml cream Zest of 2 oranges
METHOD For the brioche bread 1. In a bowl mix the flour, yeast, salt and sugar followed by the eggs. 2. Whisk for 10 mins, cover the bowl and leave it to rest in a warm place until the dough has doubled the size. 3. Knock the dough and place it in the prepared tins. 4. Leave it to prove in a warm place until it rises. 5. Meanwhile preheat the oven at 190°c and bake for approximately 30 mins.
1. Beat the egg yolks , whole eggs and sugar together until creamy. 2. Add the cream, milk and the orange zest. 3. Slowly pour the mix over the brioche bread. 4. Bake at a temperature of 160°c for approximately 30 mins.
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EAT LIKE AN ASIAN Kuya takes over the street food scene Words by Philippa Zammit This is how the story goes. It starts off with a national base… think Malta, think brotherly love, give it an Asian remix by throwing in Thai, Japanese, Chinese and Vietnamese cuisine. Top it off with a world tour of international visitors and locals alike. If you were to draw up a map of Malta’s essential restaurants, you’d just have to include Kuya, an Asian food joint tucked away from the hustle and bustle of Paceville. After their extensive travel throughout Asia, the owners, brothers Luke and Gabriel Ferris, became excited by the diversity of Asian cuisine. Taking what they learned on their travels and feeling inspired, they returned to Malta opening the first Asian Street Food establishment offering a variation of dishes across Asia together with the help of Diane, Gabriel’s wife. When it opened here in 2016, Kuya was a game changer that sent waves through the local restaurant scene. Good Asian food was limited in Malta. Kuya, though, was now home to dishes and ingredients otherwise not served locally. Where most Asian restaurants in Malta solely offered Chinese food, Kuya took it one step further, offering a selection of dishes from across Asia all under one roof; Thai food to Vietnamese, you can find it all at Kuya. Mix and match a few or stick to one region – a meal at Kuya can span the continent, with as many combinations as you can think of.
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Three years after opening, the food remains invigoratingly great and the space unquestionably charming. Luke and Gabriel remain totally committed to the restaurant with the help of Chef Clint Carabot, an essential part of the team who supports the brothers’ vision for the cuisine and makes sure all dishes are at the right standard and presented correctly before they go out to the customer. I was invited to taste a few dishes which have been recently introduced on the menu… and I can tell you, the menu covers various aspects of Asian cuisine that has something for every palate. For starters we had steamed Bao buns… melt-in-the-mouth pork belly stuffed in soft, marshmallowlike steamed buns along with peanut butter. Not a fan of peanut butter? There’s also the option for Japanese barbecue sauce. What’s more wrong? Eating just one or more? I can’t decide. Next up was a plate of Hiyachi Chuka, a Japanese cold ramen noodle salad. The dish is unlike any other served at any other Asian spot in Malta. Looking for something a bit more refreshing as the hotter months approach? You can now still fulfil your passion for ramen in a summerappropriate way with this chilled ramen salad. It is the ultimate solution to your ramen cravings when the weather is just too hot for a steaming bowl of noodles and bone broth. A medley of thinly sliced vegetables is piled up with cold noodles. Don’t be fooled by the vegetable-heavy spread; this dish is sure to fill you up. At Kuya, cold ramen
salad isn’t about eating ramen soup cold, but more about treating the broth as a dressing; a flavourful dressing which is brighter, lighter, a little bit sweet and sour, but still very savoury. We can guarantee this dish still delivers the same blast of flavour as its boiling counterpart. We went on to explore the flavours of Thailand’s national dish as we were served a hearty plate of Pad Thai; stir fried noodles full of flavour from the fish sauce, chilli, veggies and spices. The tofu was also a nice addition; a nice, firm texture that blended nicely with the vegetables and noodles. My Pad Thai cravings were definitely satisfied. We ended (with some encouragement – at this point we were full to bursting) with a deconstructed version of a Banofee pie… The ‘Not Banofee’; a banana and toffee explosion featuring vanilla ice-cream rather than whipped
cream. I can tell you that Kuya have managed to give the classic Banoffee pie a major face lift… who needs all that cream anyway? A refreshing end to a meal packed with flavour and one I am certainly eager to return to. I’ve barely scratched the surface here, but I look forward to working my way through the entire menu. A good restaurant experience is not only just about the food. Kuya delivers on all fronts; food, service, staff, ambiance. There’s a good reason why this restaurant is garnering a devoted clientele. There might always be other restaurants with the same concepts popping up around Malta… it’s been said that imitation is the greatest form of flattery after all. Kuya must be doing something right and this is why it remains the best in Asian street food cuisine. If you’re looking to taste the true authenticity of Asian food while in Malta, we strongly recommend a trip to Kuya.
Kuya • Ross Street St. Julians • Tel: 27136517 www.gourmettoday.recipes 33
RACK OF LAMB, ZUCCHINI AND FENNEL SOFFRITTO WITH THYME INFUSED LAMB JUS INGREDIENTS For the lamb • 500g frenched rack of lamb • 250g zucchini, cut into cubes • 100g fennel, cut into cubes • 50g leeks sliced • 15g garlic chopped • Olive oil • Butter • Fresh thyme For the thyme infused lamb jus • • • • • • • • • • •
Lamb bones 60g tomato paste 150g carrots chopped 150g onion 100g leeks 100g celery 20g garlic 300ml red wine ¼tsp peppercorns (optional) ¼tsp rock salt Fresh thyme
METHOD The lamb 1. Trim the lamb bones and cut out the lower bone to facilitate carving after cooking. Clean the rack of excessive fat. 2. Seal the rack of lamb from all sides in a hot pan with 10g of butter and vegetable oil. 3. Place in a pre-heated oven at 200 degrees, for 8 minutes. This will allow lamb to be served medium. 4. Meanwhile sauté the leeks, zucchini, fennel, garlic in olive oil and leave al dente, add 30 ml white wine and season to taste. The thyme infused lamb jus 1. Roast the lamb bones at 200 degree in an oven for 10 minutes. 2. In a large pot, sauté with vegetable oil the carrots, onion, leeks, celery and garlic till golden brown, add tomato paste and cook for another 5 minutes. Add the red wine and reduce by half. 3. Add the peppercorns, salt and fresh thyme. Add 1½ litre water and place on a low temperature, leave to simmer for 3 ½ hours .
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Nicky Vella Head Chef at Marina hotel Corinthia Beach Resort
East
n c u h L re
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AN INTERVIEW WITH MALTESE AND GOZITAN VINTNERS
Bacchus Winery – Daniel Mercieca
A year since the DOK Malta, DOK Gozo – Wines of Distinction Campaign was launched, GOURMET TODAY catches up with some of the key players behind the labels DOK Malta, DOK Gozo and IĠT Maltese Islands. Interviewed here are Daniel Mercieca for Bacchus Winery, Matthew Delicata for Emanauel Delicata WineMaker and Liliya Taseva for Montekristo Winery. How long have you been in this sector? How did you get started in winemaking? Bacchus Winery: Bacchus Winery is a family-run business that was established in 1862, and which has been inherited from father to son since. I am the fifth generation and have been in this sector for over 30 years. Emanuel Delicata Winemaker: Having been born into a winemaking family with a tradition of over 100 years, it was natural for me to follow in their footsteps. I officially started working in the winery during my summer holidays while I was still at university. I would help out in the laboratory during the busy harvest months then, after graduating, I joined the winemaking team which I eventually started to head. Montekristo Winery: Montekristo winery was established in 2004.
It’s the time when all the hard work in the vineyard comes to fruition. It’s a wonderful sight watching a grower’s beaming face delivering a successful harvest. It is my responsibility to transform those high-quality grapes into premium wine. Montekristo Winery: Definitely my most favourite period is harvest time. It personifies the beginning, the optimism, the energy: all positive feelings we have when we start something new. And, although it is a yearly process, it is still a challenge.
Which is your favourite kind of wine? Bacchus Winery: Red wine. Emanuel Delicata Winemaker: This is similar to asking a parent to choose a favourite child! I love them all, and they all have their place especially with a good meal. The wonderful thing about Malta is that we are opting for various styles, which is very rare for such a small region to do. It’s a wine As a vintner which is your favourite and/or most lover’s paradise to come here and have this vast challenging part of the winemaking process? spectrum of wines to enjoy. Why? Montekristo Winery: As a winemaker working Bacchus Winery: The fermentation stage. mainly with red varieties, it is not a surprise Emanuel Delicata Winemaker: The harvest is that my favourite wines are the red ones. The both the most challenging and favourite time of preparation of red wines always needs more the year. It’s a very intense time when you are attention and patience. When I taste a red wine, I’m constantly working to get the grapes to reach the trying to discover the core and the character of the perfect ripeness to turn them into delicious wine. wine. 36
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Emanuel Delicata Winemaker – Matthew Delicata
Which grape variety features most in your wines? Bacchus Winery: Merlot. Emanuel Delicata Winemaker: Our indigenous white variety, Girgentina, and the world-renowned Chardonnay are definitely the most dominant grapes. They give the perfect balance of sticking to our roots with our native varieties, while also giving the wines an international, approachable dimension. Montekristo Winery: The two grape varieties presented in our wines are the Chardonnay (touched with the unique Mediterranean terroir) and the Syrah, which gives rich wines intense colours and flavours. Are there any methods/specifications that characterise your wines? Bacchus Winery: The old traditional methods blended with the new technology. Emanuel Delicata Winemaker: A virtue of fine wine always gives an indication of the sense of place. Our wines have to evoke fresh sea breezes and warm summer nights. Our wines are always packed with bright, fresh, fruity aromas and we always prioritise drinkability and finesse, which make them appropriate to thoroughly enjoy in our climate. Montekristo Winery: The method of the vinification depends on the varietal and the style of the wine, but the balance is critical. What does DOK and IĠT mean to you? Bacchus Winery: For us, it’s the control process from the grapevine to the bottling of wine, which, ultimately, acts as a guarantee of quality for our customers. Emanuel Delicata Winemaker: For me, this is a
Montekristo Winery - Liliya Taseva
seal of approval that the wines we make are getting analysed and tested by an expert panel and getting the approval needed. It is also a tool to instill further confidence in our customers and have something to show that our products have been independently inspected and certified. Although the certification is still relatively in its infancy (just over ten years), it is slowly but surely gaining more exposure and will continue to do so in the future. Montekristo Winery: DOK/IĠT suggest controlled grapes and it is our quality guarantee for the clients. Do you have any future goals? Bacchus Winery: Our goal is to keep the tradition of winemaking as a family-business and passing this passion on to future generations. This is not an easy task but we’re ready for the challenge. Emanuel Delicata Winemaker: My main future goal is to firmly put Malta on the world wine map and continuing my family’s legacy. Every person who discovers our wines is immediately impressed and surprised that we are capable of producing such good quality with a variety of wines. This shows we are on the right track and will create ambassadors for our industry worldwide. We must keep on striving to improve our wines in any way possible, be it the vineyard or the cellar, while also improving the way we communicate our virtues and the virtues of our beautiful islands. Montekristo Winery: One of the most important goals we have for the future is to work in close contact with our clients, giving them the chance to not only taste our wines and visit the winery, but even to be present and participate in the winemaking-process. www.gourmettoday.recipes 37
Where we’re eating this season Our guide to eating your way around Malta.
TA’ MARIJA At Ta’ Marija, the dishes are a triumph of careful composition and texture. Savour their creative Maltese and Mediterranean cuisine; a cuisine that inspires even the most discerning palate. With more than 50 years of experience, the family run restaurant is a signature experience, offering an elegant, warm and informal ambience and a quality, yet friendly service. Open 7 days a week for lunch and dinner, with Maltese themed nights every Wednesday and Friday (complete with folk dancers, mandolins and guitars) and an all-inclusive buffet extravaganza on Saturdays nights and Sunday lunches for only €30, with regular live shows and entertainment. For more information visit: www.tamarija.com 21434444 | Constitution Street, Mosta
LOVAGE BISTRO Lovage Bistro, located in the heart of Qawra, brings you an uncompromised dining experience boasting a warm inviting decor, exceptional service and an award-winning Mediterranean inspired menu. With a focus on using only the best fresh quality ingredients, their menu and ever-changing specials board hosts some bold beautiful flavours complimented with an impeccable presentation. 2157 2088 | Triq l-Imhar, Qawra
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THE BREW The Brew has become one of the leading craft brewers on the Maltese Islands. This unique and innovative outlet produces a variety of freshly in-house brewed beers. Furthermore, The Brew takes extreme pride in having its very own kitchen, celebrating food that pair’s perfectly with the incredible range and versatility of beer. 2703 0398 | 74, The Strand, Sliema
BAKED AT GOLDIE’S At Baked, they believe that good food comes from fresh ingredients. The team prepares everything fresh using the best quality ingredients and seasonal produce. They want you to enjoy the changes in the seasons and what they bring to table through the food they produce. They are constantly inspired and this is why their menu changes weekly. Choose to eat in, or order out. They offer free delivery to selected locations. Baked also offers any kind of bespoke delicious homemade cakes, bakes and outside catering. 7900 1993 |118, Testaferrata Street, Msida
ROOT 81 This restaurant boasts an exciting menu that promises to satisfy, with food being served either on the breezy stairway itself or in the cosy inside space with flagstone tile flooring, dark oak tables and warm copper hues. The chef’s philosophy is definitely gourmet; combining food and art, with appetising local ingredients. 7949 2083 |21, Telgha tas-Saqqajja, Ir-Rabat
HOUSE OF FLAVOR Enjoy a casual sophisticated breakfast, lunch or dinner with food flavour. From homemade burgers, grilled king prawns, and baked tasty treats, this spot is sure to tantalise your senses. Indulge in the sights and smells of the deliciously prepared and beautifully presented foods and beverages. 2745 6917 | 400, Triq il-Kbira San Guzepp, Santa Venera
mos cato ’Asti d
Food Ltd
Attard Co. Foododay.recipes Ltd. Tel: 21 237555 40 & www.gourmett facebook.com/attardcowines
Going back to our roots Words by Amy Micallef Decesare Are you sitting down? If not, I highly recommend that you make yourself some tea, grab that piece of Figolla you promised you wouldn’t touch and buckle up. It’s time to embark on a food journey. Our destination: L’Artiglio, Melita Street, Valletta. If you haven’t yet heard of L’Artiglio, I’m not sure where you’ve been living, but do not fret, I’m about to make sure you never forget. We met with executive chef Janine Camilleri who, with a fervent smile, tried to mentally prepare us for the fact that we were about to taste no less than 9 dishes. Challenge accepted, Janine! She began by describing her love and passion for what she referred to as “real, genuine food,” as opposed to the tiny portioned dots of deconstructed foam many fine-dining restaurants are opting to serve as of late.
With a young, eclectic team who exude the same passion and vigor as Janine, their menu is guaranteed to keep you on the edge of your seat. Allowing every team member full creative freedom, says Janine, is key as it often results in sometimes unconventional, yet always delicious, homerun dishes. It’s what she believes makes the chefs excel, push their boundaries and grow. Where ingredients are concerned, L’Artiglio’s main focus has and remains to be fresh, local and as much as possible, sustainable. Their menu changes according to what’s in season, just like the crunchy Gozitan asparagus, which was brought in mere seconds before Janine put her apron on that same morning. Speaking of Gozitan asparagus, let’s get down to business, shall we? First up, an array of starters including neonati fritters, peppata di cozze, spring pea soup, calamari fritti and red prawn and coconut risotto.
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I would just like to point out that I have never before in my life (and I do not make this claim lightly) tasted better neonati fritters… or peppata di cozze, for that matter. Fresher than fresh, seasoned to perfection and accompanied by warm, toasted Maltese bread, what more could you possibly want? With an uncontrollable grin on my face and a thirst for more, I was ready for my mains. Next up: a combination of some of the most unusual pairings I’ve ever had the pleasure of consuming. For instance, the char-grilled octopus. Not only was it sitting happily on a bed of falafel, but grilled halloumi and an onion and chickpea sauce also featured. Maybe I’m uncultured, but I normally associate octopus with spaghetti, garlic and very little else. For lack of a better phrase, L’Artiglio was slowly but surely broadening my horizons or at the very least, teaching me to step out of my comfort zone. Is the dish unconventional? Certainly. Is it a home run? Without a doubt. Moving on to the flour dusted mackerel fillets and slow
cooked beef rib. The former featuring nduja risotto, a spicy spreadable salami from Calabria, which melts right into the risotto, as well as your mouth and heart. The latter, had much more of a traditional feel, featuring butternut squash and fresh broccoli, corn on the cob and local peas. Both were cooked to perfection and great illustrations of L’Artiglio’s versatility. Whether it’s pistachio crumble atop red prawn and coconut risotto, or a simple mackerel fillet you’re after, I urge you to leave it in the hands of Janine, sous chef Daniel Galea, chef de tournant Ritianne Bondin and the rest of her dedicated team. Believe you me, you’ll be coming back for seconds (and thirds and fourths). We finished the delightful evening off with a coffee custard and a red berry mousse and bade farewell to the restaurant we plan on visiting on a weekly basis for the foreseeable future. L’Artiglio is open from Monday to Sunday for breakfast, lunch and dinner so you have ample time ansd opportunity to allow L’Artiglio to once again, introduce you to “real, genuine food.”
L’Artiglio Ristorante • 64, Melita Street, Valletta • Tel: 22476601 www.gourmettoday.recipes 43
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CHEF ON A MISSION INTERVIEW WITH MARVIN GAUCI Marvin Gauci knows his way around a kitchen. Chef turned restaurateur, he made a name for himself with the opening of his restaurant Tarragon in 2007. He went on to open further restaurants: Caviar and Bull in 2014, Buddhamann in 2015, Dinner in the Sky in 2016, and even exported Caviar and Bull to Budapest. In 2018, he was awarded the Chef of the Year title at The Definitive(ly) Good Guide to Restaurants Awards Ceremony. Marvin Gauci – the chef and the business man. How do the two work together? I would say they go hand in hand. Every culinary concept I would think of during my food journey always developed in the context of something with a long-term vision. Wild Thyme, Tarragon, Buddhamann, Caviar & Bull and Dinner in the Sky were all culinary ideas in my mind that gradually evolved into tangible commercial projects. The successful growth of the Caviar & Bull brand stretching as far as Budapest is clear proof of how the chef and businessman are tightly knit together in my food journey. Few people in Malta do not know the name of Marvin Gauci. Most of the attention would be admiration, however, there’s bound to be some negative impact. How would this affect you and your family? I always made sure to keep my family away from the limelight. They have a right to a private life and should not be affected by the media or any other form of external pressure. From my end, I strongly believe in Friedrich Nietzsche’s words “That which does not kill us makes us stronger.”
Why do you think that you won the Chef of the Year Award last year? Being Chef Patron of four restaurants in Malta and one in Budapest has something to do with it but there’s more to it… This is a question which would be answered better by those who’ve voted for me. Nevertheless, I feel that it has to do with the level of food and service my team and I offer to every client who visits any of our outlets. It has to do with our efforts to promote Malta as a food destination. Moreover, it has to do with the different concepts, which my team and I are continously introducing. This keeps us on our toes, helping the brand stand out from the crowd. Do you have an all- time favourite recipe that you created? There are quite a few to be honest. I am quite proud of my lobster popcorn, though. How does getting so many awards affect your restaurants? We are grateful to all those who’ve voted for us. All the awards, including our achievements with The Definitive(ly) Good Guide encourage us to work harder to reach new heights. They also increase our responsibilities to offer our clients a product which satisfies their expectations. We know that you never stay still for long, so what projects are you focusing on at the moment? There are quite a few projects on our to-do list. At the moment, we are focusing on the international market since we plan on expanding our brand and market reach.
Chef of the Month Competition The Defininitive(ly) Good Guide to Resturants Chef of the Month
Competition supported by The Cathering Centre and Gourmet Today
aims to recognise the chefs who make the restaurant 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 ingrediets used and creativity
in their use. To find out the best survey rated restaurants for 2019 and how they ranked, get your copy of The Definite(ly) Good Guide 2019 from www.restaurantsmalta.com
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46 www.gourmettoday.recipes Emmanuel Delicata Winemaker • www.delicata.com
MOURVÈDRE IN THE MIX Modern-styled wines made from international varieties grown in Malta have gone on to foster today’s enthusiasm for our island’s vinous treasures. GEORGES MEEKERS recommends a loved red blend with a dash of Mourvèdre in the mix. To the delight of many a wine enthusiast, Malta’s modern-styled wines made from grape varieties first planted here in the mid-1990s are some of the most individual, notable interpretations of Mediterranean wine. In 2000, for example, a new garnetcoloured wine by Delicata was released and quickly became affectionately known as Medina ‘red’. It’s such a popular household term that few customers bother asking for it by the names of its varietals, which have always been Grenache, Syrah and Carignan. The wine’s varietal makeup is rather characteristic for the wider region. One only needs to look across the sea to the Midi to understand the blend’s distinctive Mediterranean character. In long stretches from Perpignan to Nice, the red wines of the appellations of the Languedoc-Roussillon, such as AOC Fitou, Corbières and Minervois, and the neighbouring areas of the Provence are tied to the same grape varieties. Grenache, Syrah and Carignan are prevalent but lesser-known darkskinned grapes like Cinsault and Mourvèdre are also used.
I’m not aware of Cinsault plantings in Malta but very small pockets of Mourvèdre (pronounced mohr-VED-dra) exist locally. The vines thrive in our sunny and warm climatic conditions, provided they get plenty of precipitation or irrigation they need to produce intensely flavoured purple fruit that isn’t overly jammy or herbaceous. The late-ripening Mourvèdre has sprawled from its strongholds in France and birthplace Spain, where it’s known as Monastrell. Nowadays it’s also found, more often in blends than on its own, in California and Washington State, the Australian regions of South Australia and New South Wales, as well as South Africa, where it’s regularly labelled as Mataro. Those who would like to see Maltese Mourvèdre put through its paces will be delighted with the latest vintage of Delicata’s Medina red. The 2018 wine is in fact a unique blend of locally-grown Syrah and Carignan which, now for the first time ever, are ballasted by a dash of Mourvèdre instead of Grenache. The wine’s much loved style hasn’t changed, though. It’s still a light-bodied, attractive unoaked red with heaps of kitchen cupboard aromas and black fruit so gentle and generous that it’s very difficult to persuade yourself to mature it for a while. Medina Syrah, Carignan, Mourvèdre isn’t big or bold, deep or rich, but surprisingly more-ish. Medina Syrah, Carignan, Mourvèdre by Delicata still is that adroit assemblage made by a Maltese winemaker clever enough to pick matching cultivars that have proven their worth in Mediterranean terroirs around us. Whether you ask for it as just ‘red’ or by its new triad of grape names, you are sure to get one of our archipelago’s most individual and memorable wines. www.gourmettoday.recipes 47
A MUST FOR GIN AND RUM LOVERS Words by Philippa Zammit
Tucked away in a quiet residential street in Kappara, Urban Valley Resort is proud to give its residents and customers exactly what they want. Viento is, at its simplest, the latest reason to visit the Urban Valley Resort. The muchanticipated outdoor gin and rum bar joins a selection of other restaurants at the resort, and its food and drinks menus don’t disappoint. Viento is the coolest place to relax with friends, share tapas and sip on a refreshing gin and tonic. It is located on the mezzanine level of the resort, by the pool area. Operating in the evenings until late at night, Viento boasts a range of wines, beers and spirits but the stars of the bar are their selection of gins and rums. With a wide variety of Spanish gins and Cuban rums to choose from, this bar is an excellent place for even connoisseurs to learn and expand their knowledge. No matter what level of ‘gin or rum connoisseur’ you are, this place will have something for you. Complete gin novice? Even though the extensive range might seem intimidating at first, the friendly and knowledgeable staff will be able to talk you through their selection and recommend something based on your tastes. 48
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For centuries, gin and rum have both been bar staples, and indeed, many of today’s predominant brands have a century (or more) of history behind them. The classic Gin Rives has been produced in El Puerto De Santa Maria since 1880, using eight different kinds of seeds and natural plants, all enhancing its own taste and aroma. On the palate, the alcohol blends perfectly and the gin reveals a multitude of nuances; aromatic and with a fresh finish thanks to the citrus. You can either try it as part of the usual gin and tonic, as I did, or in one of their special cocktails created to compliment the flavours of the gin perfectly. We also tried the Conde de Cuba Elixir rum, a harmonious blend of Cuban rum with local sweet fruits and spices. This left a deep and strong taste on the palate, creating an extraordinary bouquet. I can guarantee the range at Viento has something to suit every palate! The bar also offers a menu of tapas. The best thing about tapas is that you can have a snack or a feast, and the menu is flexible enough to suit everybody. Naturally, we sample plates of tapas like bite-sized offerings of house smoked
sausages which paired extremely well with my botanical gin tonic. For heartier appetites, there’s also homemade falafels as well as flat bread. For me, the star dish was the sauté of octopus and chorizo… the flavours are so interesting, intense and work excellent together! Any of these snacks pair well with the bar’s never ending list of signature drinks. It’s easy to have a quick drink and snack at Viento, but you can also assemble a whole meal just by sticking around long enough. For my next visit, I’ve already made note to bring more friends and sample more plates and cocktails. The area is also ideal for entertaining and hosting
special events. This well presented venue provides an energised environment, making it just perfect for your private function. As the weather heats up, nothing’s better than enjoying a cold beverage in a nice outdoor space. The fun cocktails and excellent tapas make Viento an easy choice for a private retreat on weekdays, though prepare for the spot to get busy on weekends. Viento will be open as from the 1st of May from 6pm onwards and offers free parking to all its patrons.
Viento • Urban Valley Resort & Spa, Triq Wied Għollieqa, Kappara • Tel: 21385926 www.gourmettoday.recipes 49
IGT Maltese Islands A success story
Wines of Distinction DOK Malta • DOK Gozo IGT Maltese Islands Available at Ten green bottles Zebbug 21467111 dokmaltadokgozo capt.A.Caruana St.julians 21380950 50 www.gourmettoday.recipes Valletta 21223999 dokmaltadokgozo.gov.mt
Brought to you by
Traditional
Meatle� recipes Anthony Aquilina & Samantha Debono at Tony’s Foods www.gourmettoday.recipes 51
MALTESE CAPONATA AND LABNEH INGREDIENTS For the caponata
For the labneh
• • • •
• • • • • •
• • • • • • • • • • • • •
1 large eggplant, cubed 1 zucchini, cubed Sprinkle of fine sea salt ¼ cup & 2tbsp extra virgin olive oil, divided 1 large onion, chopped ½ cup chopped celery 2 green peppers, coarsely chopped 1 can of polpa di pomodoro ½ cup green olives, sliced in half lengthwise ¼ cup black olives, sliced in half lengthwise 3tbsp capers 1tbsp fresh mint ¼ cup red wine vinegar 2tbsp granulated sugar Freshly cracked black pepper and fine sea salt, to taste Extra virgin olive oil Chopped fresh basil
400ml Greek yoghurt 2 garlic cloves, grated 1 lemon, juiced 2tsp salt Pinch of crushed pepper Extra virgin olive oil
METHOD The caponata 1. Place the cubed eggplant and zucchini in a colander and toss well with a sprinkle of salt. Let them sit for about an hour. Do not rinse. Preheat the oven to 180 °C. 2. Place the eggplant and zucchini on a lined baking sheet. Toss with 2 tablespoons of olive oil and roast for 25-30 minutes. 3. Meanwhile, in a large pan, sauté the chopped onions and peppers in ¼ cup of olive oil, gently, for about 5 minutes. 4. Add the celery and 2 tablespoons of water and sauté for another 3 minutes. 5. Add the polpa di pomodoro and simmer for about 5 minutes. 6. Add the olives, capers, mint, vinegar and sugar and simmer for a further 10 minutes. 7. Finally add the roasted eggplant and zucchini, stir, and simmer for another 20 minutes, covered. 8. Allow the caponata to sit and marinate for at least one hour (more time is better). 9. Add a sprinkle of sea salt, some fresh cracked pepper, and a few drops of olive oil. 10. Serve at room temperature or warmed with a bit of chopped fresh basil and some crunchy Maltese bread. The labneh 1. Line a fine strainer with a few layers of cheesecloth and set over a bowl. 2. In another bowl, combine the yogurt, salt, garlic and lemon juice. Stir to incorporate. 3. Spoon yoghurt mixture into the cheesecloth-lined strainer and fold layers of cheesecloth over the yoghurt to cover completely. 4. Transfer the yoghurt (and strainer and bowl) to the refrigerator for 12-24 hours. After 12 hours, the yoghurt mixture would have thickened into a standard labneh; after 24 hours, it would have thickened further into an extra-stiff labneh. 5. Remove strained labneh from the fridge, unfold cheesecloth, and transfer to a serving bowl. 6. Drizzle olive oil over the labneh and sprinkle with crushed pepper. Serve cold, topped with warm caponata on toasted Maltese bread.
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TUNA AND SPINACH PIE INGREDIENTS For the dough • • • • • •
400g flour 50ml olive oil 1tsp salt 1tsp dried mint 2tsp – sesame seeds ½ cup iced water
For the filling • • • • • • • • • •
400g canned tuna (2 large cans) 3tbsps green olives, sliced 1 large onion, finely chopped 1 clove garlic, finely chopped 400g fresh spinach 100g canned peas ½ cup fresh mint 1tsp dried mint Salt & pepper to taste 1 egg
METHOD The dough 1. 2. 3. 4.
Sift the flour into a large bowl. Add the salt and dried mint. Add the olive oil to the flour mix. Add the iced water bit by bit, and work with your hands until a dough is formed – do not overwork your dough 5. Wrap in cling film and chill for at least 30 minutes. The filling 1. Sweat the onion and garlic in a large pan. 2. Add the fresh spinach and cover. Leave for approximately 5 to 10 minutes, until the spinach is soft. 3. Add the canned tuna and cook for two minutes. 4. Add the olives and canned peas and cook for a further minute. 5. Turn off heat and start preparing the pie. The pie 1. Once the dough has been chilled, preheat oven to 180 °C. 2. Roll the dough onto a greased baking dish using a rolling-pin – it has to be about ½ an inch in thickness throughout – leave some dough for the top of the pie. 3. Place the filling inside. 4. Cover the filling with dough. 5. Punch some holes with a fork. 6. Beat the egg to make the egg wash, then brush it gently over the top of the pie. 7. Sprinkle with sesame seeds. 8. Bake for 45 minutes. www.gourmettoday.recipes 55
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MUSHROOM, WALNUT & GORGONZOLA RISOTTO INGREDIENTS • • • • • • • • • • • • •
1 ½ cups Arborio rice 2tbsp extra virgin olive oil 20g button mushrooms , quartered 1 large onion, finely chopped 2 cloves of garlic, finely chopped 1tbsp fresh sage, finely chopped 1tbsp fresh rosemary, finely chopped ¼ cup dry white wine 200g Gorgonzola dolce cheese 6 cups vegetable broth 50g walnuts , toasted ¼cup Parmesan cheese, finely grated Salt & pepper, to taste
METHOD 1. Fry the mushrooms and fresh sage in some olive oil for around ten minutes on low-medium heat. Set aside. 2. In the same pan, add some olive oil and fry the chopped onion for about 5 minutes. 3. Add the garlic and chopped rosemary and fry for another minute. 4. Add the arborio rice and fry the mixture for 1 minute, stirring continuously. 5. Add the wine and stir for another couple of minutes. 6. Add 5 cups of the vegetable broth, one by one, continuously stirring for about 20 minutes. 7. Add the mushrooms, Gorgonzola and Parmesan cheese. Stir for a couple of minutes. 8. Add the 6th cup of vegetable stock. Stir until almost all of the stock has been fully absorbed. 9. Serve warm, topped off with the toasted walnuts.
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KWAREZIMAL INGREDIENTS • • • • • • • • • •
250g flour 250g almonds, roasted 2tbsp cocoa powder 200g brown sugar Rind of 1 lemon Rind of 1 orange 1tsp ground cloves 1tsp ground cinnamon 1tsp orange blossom water Honey for topping off the Kwarezimal
METHOD 1. Pre-heat oven to 180°C and prepare a large baking tray by covering it with lightly oiled baking paper 2. Blitz the roasted almonds until you have a roughly crushed mixture. If you don’t have a food processor, put the almonds into a plastic bag and crush with a rolling-pin or mallet. 3. Sift the flour into a large bowl. Add the ground almonds into the mix, as well as the brown sugar, cocoa, ground cloves, ground cinnamon and the rinds of the orange, and lemon. 4. Add the orange blossom water and very slowly, start adding water to the mixture. Work it into the mixture with a spatula and start forming a dough which should be firm; not too stiff, but not too watery. 5. Work until you have a slightly firm, elastic dough; do not overwork the dough. 6. Lightly flour your hands to prevent extra stickiness and pull chunks off the dough and roll them out into thick, sausage like shapes, then flatten them slightly to get an oblong sort of cookie shape. 7. Place onto your prepared baking tray and create a cross-hatch design on the Kwarezimal by lightly pressing the blunt edge of a butter knife into the newly formed shapes. 8. Place in the oven. Leave for approximately 15 minutes. They should have a soft, pliable sort of texture once they’re out of the oven. 9. In the meantime, get the left over 50g of almonds, and crush them roughly. 10. Drizzle honey over the biscuits, adding the roughly ground almonds on top.
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Cocktail Creativity at The Bridge As the ideal spot for fabulous drinks, delicious bar snacks, and great conversation, The Bridge has just launched its new cocktail menu – and it’s absolutely fantastic. We catch up with bar manager ROBERT STOYANOV who talks us through what we can expect If you’ve been to The Bridge, within the Radisson Blu Resort, St Julian’s, then there’s a good chance you want to go back. Spacious, bright and with stunning views out across the sea, it is the ideal spot to relax, catch up with friends, or even hold a business meeting. “The Bridge really is a great place to chill, enjoy a good drink, and listen to live music no less than three times a week,” says bar manager Robert Stoyanov. “We’re also very popular for our bar food menu – with snacks like gourmet sandwiches – as well as our afternoon tea. Plus it’s a great place to work; we have regulars who come in knowing
they’re be able to get lots done here thanks to the dedicated service and the pleasant ambiance.” Now there’s also something else for patrons to look forward to, thanks to the launch of the brand new cocktail menu, which was conceived by Robert together with hotel food & beverage operations manager Clyde Bantick. “Some guests return to The Bridge, and the Radisson, again and again, so we wanted to be able to offer them something new and exciting,” explains Robert, who joined the team here one-and-a-half years ago. “We have really enjoyed
The Bridge • Radisson Blu Resort, St George’s Bay St Julian’s • Tel: 21374894 60
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incorporating the latest trends from the international cocktail scene into a collection of cocktails that also reflects classiness and an interesting combination of ingredients. There are lots of very interesting cocktail trends out there at the moment, including the use of egg whites, the incorporation of beautiful glassware, and adding in lovely floral flavours.” Asked about his favourites from the new menu, Robert quickly highlights the Grand Harbour cocktail. “It works really well and most of the ingredients complement each other perfectly, like the amaretto, white chocolate syrup and fresh cream – but then the addition of the port could appear strange,” he says. “But, trust me, it tastes amazing.” Clyde, meanwhile, has his own favourite. “The Pod is a
mix of Absolute Vodka, vanilla liqueur, vanilla syrup, pear juice, and egg whites,” he says. “It’s a great mix; sweet but very refreshing. I highly recommend it.” Of course, there are so many more to try, and both Robert and Clyde hope The Bridge patrons will enjoy finding their own favourites from among the long list of new creations and time-honoured classics that they have presented. “I think one of the best reasons to come here is because of how interactive it is,” Robert continues. “From the perfume that activates your taste buds to the visuals that entice you, cocktails here are now very holistic and provide a different experience. There is a mix of everything, and something for everyone. We hope they like it!” he adds.
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Creative Easter Gluten-Free Eats
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Jacqui Farrugia at www.senza-g.com
SPAGHETTI NESTS INGREDIENTS • • • • • • • • • •
240g of GF spaghetti 2 eggs, beaten ½ cup fresh cream 1 spring onion Small bunch of fresh parsley 80g of blanched almonds 3tbsp grated Parmesan Salt & pepper Mozzarella balls Butter
METHOD 1. Boil the pasta until still very al dente, drain and add a knob of butter. Divide the spaghetti between 6 ramekin dishes, previously greased with a little butter or oil. 2. Add the cream to the eggs, season, add the parmesan cheese, and divide between the ramekin dishes. 3. Bake at 200C for about half an hour till lightly golden. 4. In the meantime, boil the spring onion, including the green part, for 2 minutes, drain and plunge into cold water. Place in a small blender together with the almonds and the parsley, blitz and add olive oil as you go along. 5. When spaghetti nests are cooked, place full teaspoons of the pesto and top with the mozzarella balls. Serve.
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ROASTED CAULIFLOWER, CHICKPEA AND PESTO MINI SOUPEASTER TRUFFLE INGREDIENTS CHICKS METHOD • • • • • • • • •
1 small cauliflower, divided Makes 16 1. Place the cauliflower in a into little florets ziplock freezer bag, drizzle 1 white onion, diced INGREDIENTS with olive oil, season with 2 garlic cloves salt and pepper, cumin and 1 can chickpeas, drained • 2 cups unsweetened coriander and shake the bag 1 level tsp ground cumin desiccated coconut so the cauliflower will be 1 level tsp ground coriander • Yellow & orangecoated food with olive oil. Place Salt & Pepper colouring the florets onto a baking tray GF Vegetable stock cube • 1 cup ground almonds/ and roast till they obtain a Fresh pesto almond meal little colour. • 4tbsp coconut 2. oil Take about two tablespoons • 4tbsp honey of chickpeas from the can • Zest of 1 lemon and do the same as with the • Juice of 1 lemoncauliflower and roast till • 1tsp pure vanillacrunchy. extract Set aside. • A pinch of sea 3. salt Place the roasted cauliflower, onion, garlic, stock powder and the remaining chickpeas in the jug and fill up with METHOD warm water, always to the level or less, as indicated on 1. Put ½ a cup of desiccated coconut in soup maker. a plastic bag and your squeeze a couple 4. food Press the ‘smooth’ drops of yellow colouring ontobutton, followed by the ‘start’ button. the coconut. ready,fingers, if soup is too 2. Through the bag,When using your thickuntil add the a little hot water distribute the colour blitz again. coconut takes on and an evenly yellow 5. Pour into soup bowls, swirl in colour. some pesto and top with 3. In a food processor, addfresh the rest roasted chickpeas. of the ingredientsthe with a couple of drops of yellow food colouring too. Blend for 1 to 2 minutes, or until the mixture starts to stick together like a dough. 4. Use your hands to form small balls and then mould them heavier towards the bottom, making it look like a plump chick. 5. One by one, place the ‘chicks’ inside the yellow coconut bag and very gently roll until they are well coated. Transfer to a plate. 6. Place in the fridge for at least half an hour to set. 7. In the meantime, take some fondant, colour it orange and make little beaks and little chicken feet. 8. To assemble, take them out of the fridge after they would have firmed up slightly. 9. Use a skewer to poke two little holes. Gently place the round chocolate sprinkles for the eyes. Use edible glue to stick the beak and the feet to the body. 10. Store in a covered plastic container in the fridge.
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GLUTEN- FREE CARROT AND PECAN CAKE METHOD
INGREDIENTS
The cake
For the cake • • • • • • • • • • • • • •
150ml peanut or vegetable oil 150g dark brown sugar 3 large eggs, beaten 150g gluten free flour mix, sifted 1 tsp baking powder 1 tsp ground cinnamon ½ tsp nutmeg or allspice ½ tsp ginger 1tsp vanilla essence 1tsp bicarbonate of soda 250g carrots, peeled and grated 80g raisins ½ cup pecans, chopped 100g yogurt
For the vanilla butter cream • • • •
110g unsalted butter, at room temperature 250g icing sugar 2tbsp cream 1 sachet vanilla powder or 1tsp clear vanilla essence
For the marshmallow fondant • •
For th
e
• •
450g white marshmallows 4 cups icing sugar plus extra for dusting 2tbsp water Pink or flesh food colouring and other colours for decorations
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1. 2. 3. 4.
Pre heat oven to 180⁰C or gas mark 4. Grease a Pyrex bowl well and lightly dust with gf flour. Whisk the sugar with the peanut oil and then gradually add in the eggs. Fold in the flour, the spices, the baking powder and the bicarbonate of soda. Add the grated carrots, raisins, chopped pecans, yogurt and mix thoroughly. 5. Pour the mixture into the prepared bowl and bake for 45 – 60 minutes until firm to touch, or if a skewer comes out clean when inserted in the middle of the cake. 6. Leave to cool completely before removing from bowl. The vanilla buttercream 1. Beat the butter using a hand-held mixer in a medium sized bowl. Beat on high for at least five minutes, scraping down the sides with a spatula every minute or so. 2. Add the sifted icing sugar gradually, together with the vanilla powder and beat for at least a minute in between additions. Once all the icing sugar has been beaten in, add between 1 to 2 tbsp of cream and mix well again. If using the clear vanilla extract, add it when you beat in the cream. The marshmallow fondant 1. Dust your counter or large cutting board with powdered sugar. 2. Place the marshmallows and the water in a large bowl. 3. Microwave on high for 1 minute, until the marshmallows are puffy and expanded. 4. Stir the marshmallows with a rubber spatula until they are melted and smooth. 5. Add the powdered sugar and begin to stir with the spatula until the sugar
s d ki
6. 7. 8. 9. 10.
11.
begins to incorporate and becomes impossible to stir anymore. Scrape the marshmallow-sugar mixture out onto a prepared work surface. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands. Continue to knead the fondant until it smoothens out and loses its stickiness. Once the fondant is a smooth ball, roll it out, shape it, or wrap it in cling wrap to use later. If you want to add colouring to your fondant, flatten it into a round disc, add to the centre of the disc, and fold the disc over on itself so that the colour is enclosed in the centre of the fondant ball. Begin to knead the ball of fondant just like you did before until the streaks of colour are gone and the fondant is a uniform colour.
Making the sheep 1. Divide the fondant into two. 2. Colour one half pink or flesh colour. 3. Using the pink one, cut ž off it and shape the large piece into a pear to form the head. 4. Using a non-serrated knife or a teaspoon, make indentations to form the mouth and a blunt stick to form the dimples, nostrils and eyes. 5. With the remaining pink fondant, form four balls, two bigger than the other. Roll all of them in a sausage shape and again using a blunt knife, form the hoofs. Set aside to dry. 6. With the white fondant, (leave a little extra to make other details like flowers etc) cut off smallish pieces, roll with one hand to form a long roll, cut into pieces and then form spirals. Make different sized ones and set aside to dry. 7. With some offcuts, roll into different sized little balls. Also prepare two ears. 8. Roll the fondant, shape like a tear drop and flatten it slightly. Assembling the cake 1. Slice the cake in half horizontally and spread some of the buttercream, then sandwich the cake back together again. 2. With the rest of the buttercream, cover the entire cake. 3. Before transferring the cake to the stand, cut out a round border of baking paper and placed it on the stand, so later, it will be easy to pull out from under the sheep after you finish your work. 4. Start placing the spirals, gently pushing them in the buttercream so they will adhere. 5. Push 2 cocktail sticks at the back of the head and place the head of the sheep at an angle onto the cake. 6. Stick the ears in as well, in between the swirls on each side of the cake. 7. Do the same with the legs, a cocktail stick in each leg at the top, and place into cake. The back legs can just sit flat and be gently pushed into the buttercream. 8. Using edible glue, fill in the gaps with the remaining balls. 9. Prepare a few flowers as well as a couple leaves with the extra fondant to decorate the sheep. 10. For the eyes, use chocolate sprinkles. 11. With a pair of scissors, cut the baking paper border at intervals and then gently pull it out from under the sheep. 12. Dolly the Fat Sheep is now ready!
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ADDING MALTESE CHARACTER TO YOUR KITCHEN
Trends come and go, but character is forever. We asked local interior designers, stylists, and aesthetes to share their ideas with us. Adding character to your home is less about what you’re getting and more about where you’re from. From the high ceilings to maintain temperature to the antiporta to keep contact with your neighbour to the traditional balcony that ventilates and lets you take a peek, character is the way we distinguish all patterns and ideas Maltese homeowners came up with over the decades to better the way they live in Malta both aesthetically and functionally. Character tells us stories about our progress. 1. Lisa Gwen: Add contrasting textures & colours “Taking inspiration from traditional character is always a natural, easy way to figure out textures and colours,” Lisa Gwen, curator of Maltadoors, explains: “For example, one can implement flagstone or cement tiles in the kitchen and then create contrast by complementing with timber, coarsely woven fabrics, or limestone.” If light is a problem, mix in shiny textures – metals, glass, and ceramics. Instagram handle: MaltaDoors 68
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2. Ramon Fiott: Get your hands on a Żinġla (large copper basin) “It’s iconic of Maltese kitchens, great to mix foods, sauces and salads in, and has a beautiful glaze inside.” It’s also an interesting way for a Maltese homeowner to bring elements from an iconic religious scene in a tasteful, discrete way in the scripture, Christ washes the apostles’ feet in a large żinġla. Facebook: Ramon Azzopardi Fiott – Designer & Artist! Instagram handle: ramon_azzopardi_fiott 3. Thomas Camilleri: Make it a social space “For the Maltese, the kitchen is the heart of the home. Make it a social space for guests to stay close to you while you finish off your cooking.“ “No matter how much you try, guests will gravitate towards your kitchen so make it a social space if you have the space. Keep it functional but comfortable for you to entertain whilst finishing off your cooking. For example, use all that extra space above your cupboards for plants, plants and more plants. Devil’s Ivy is super hardy and even easy to grow from a cutting in water.”
You can make your kitchen more social by choosing an open plan style, combining the cooking area with the dining area, if you have an island, consider turning a part of it into a breakfast bar and add a couple of stools. Instagram handle: tomcamilleri 4. Enrica de Gabriele: Use Maltese tiles as a splash back “Tiles can have very intricate patterns, so try to look for muted tones – this will make your kitchen less busy. You can try to look for greys and whites, or pair with dark blue cabinetry, for example.” You can easily create the entire colour template for your kitchen around your tiles – for your furniture, you can go for either a more saturated or a pastel hue of the colours in your tiles. “Blue carpentry with those tiles would look great in a traditional townhouse, but you can experiment. An interior designer or stylist can work with your budget and assist you when it comes to pairing the right tiles with the furniture and mood you have (or want to have!) Just let go of the idea that it will be ‘too much’ – explore!” Facebook: Enrica de Gabriele Interior Design 5. Jade Bøye: Have an open, floating shelf “Character tells a story, and having an open, floating shelf made of limestone is a great conversation starter. On it, put transparent glass jars of sun-dried tomatoes, ‘Kunserva’ traditional tomato paste, and jars for olives and dried capers to effortlessly add that pump of colour into your kitchen. This trio of ingredients will also allow you to quickly prepare a traditional Maltese ‘Bruschetta’ for guests or family! If you want to go for the extra step, add a “Bizzilla” traditional Maltese lace cover on each jar, with a red and white striped rope/ribbon to keep the lace on the jar as a decoration.” Facebook: Jade Bøye Designs 6. Donna Gatt: Consider recessed panels “Recessed panel, Shaker-style cabinets are a twist on the more traditional cabinet style. A recessed panel door is a cabinet door with a center panel that is slightly depressed. Maltese homes tended Recessed panel doors often include thinner wood than other types of cabinet doors.They look stunning in any kitchen design because of their minimalist style. Having a sleek, uncluttered look, they add warmth and interest to your kitchen. They offer a crisp, fresh feel that transcends any current trends.”
Facebook : Donna Gatt Interiors! 7. Rebecca Zammit: Play with engineered wood to bring out older architectural features “Create a cosy inviting space where you can kick off your shoes and feel at home, make flooring your first priority. Engineered wood and old patterned original tiles make perfect pairs, and you can also raise the flooring under a wood floor to reduce humidity from the ground. The warmth of the wood also gives one the opportunity to add cooler colours and textures such as cement grey, black metals, and make an exposed ceiling really pop.” Facebook page: Her. Architecture Our team at House Malta is always on the look-out for spaces, places, and things that are being built up, torn down, modernised, restored, or re-purposed be it by a big team or a one-man(or woman)-army. Do you have a story, a person, or a place in mind? Send us a PM via our Facebook: /thehousemalta, or email: info@house.mt.
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ART, FAITH AND TRADITION 1 april - 21 april 2019
easteringozo 70
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ENHANCING THE QUALITY OF LIFE THROUGH TECHNOLOGY Founded back in 1886, in Stuttgart, Germany, Bosch, now a global operating company, is characterised by innovative strength and social commitment. Ever since, Bosch has been leading the industry of home appliances, through quality, energy efficiency and customer service, it rendered itself into a reputable brand and Europe’s first choice for home appliances. The brand uses technology competence to create products that spark enthusiasm, improve quality of life and help conserve natural resources.
Bosch Home Connect coffee machine will present you with perfectly brewed coffee, going to the extent of preheating the cups, so the coffee can be enjoyed to the full. Venting Cooktop
The Internet of Things is changing how each of us live, work and go about our daily routines, with our homes becoming smarter by the day. Bosch sensed that mobility has taken on a fundamental new form, and hence, following its ethos ‘Invented for Life’, it is constantly developing new ways of applying connectivity, aimed at making all aspects of life easier. Home Connect – taking control of your household
Paving the way to smart homes, Bosch Home Connect links household appliances to handheld devices via Wi-Fi. Smart Bosch home appliances gain access through the Home Connect app, where one can, not only switch the appliances on and off, but also select programs, adjust timers, set appliances to eco mode and much more. For instance, through the user friendly app, at a click of a button, a washing machine, while out and about, will send you an alert once your laundry is done. Similarly, thanks to Home Connect cooking and baking can be turned into true ‘child’s play’ with countless recipes that can be sent straight to the oven or hob, among other clever solutions. Home Connect will also allow you the opportunity of being a formidable host to your family and friends; a
Allowing you more freedom and flexibility in the sleek design of your kitchen, Bosch went to the extent of developing hobs with an integrated ventilation module. These Venting Cooktops combine the latest technologies of Bosch induction hobs and cooker hoods in a single appliance. The revolutionary Venting Cooktops extract steam and odours at their source, leaving the air cool and clear so that you can cook more comfortably. Conveniently, innovative Bosch sensors, such as PerfectCook, can be adjusted to the extent of preventing overcooking and boiling through the precise control of the cooking temperature. Bosch appliances well-known for optimal quality and performance, are further guaranteed through a 5 year warranty term on parts and labour by Oxford House. Oxford House is open from Monday to Friday between 9am - 7pm and on Saturday between 9am-1pm
Oxford House • Mdina Road, Mriehel • www.oxfordhouse.com.mt
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OPENING HOURS
MONDAY TO THURSDAY: 0830 - 2300 FRIDAY AND SATURDAY: 0830 - 0000 SUNDAY: 0800 - 1900 MENSiJA STREET, ST JULIANS 21380976 / 99380976
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