Gourmet Today Magazine April 2023

Flavours of Spring

Spring is in the air and Easter is just around the corner. We’ve rounded up the best Easter recipes for any type of celebration; be it a big sit-down dinner or a casual spring lunch in the backyard.

Shining the light on fresh seasonal ingredients, we’ve got a bit of everything; warming soup recipes to bridge the gap between seasons, hearty main courses and seasonal sides, as well as vibrant pasta dishes to help celebrate this beautiful new season.

Of course, no Easter menu would be complete without desserts - so we’ve thrown in a few of those, too!

There’s no shortage of fantastic food in Malta and stuffing our faces at some of our favourite eateries is easily among the best things to do. We eat our way through some of Malta’s very best restaurants and Emily Francis compiles a list of some of her current favourite spots. If it’s on the list, we think it’s terrific, and we bet you will, too.

Review: Le Bistro

Easter ThreeCourse Meal

Norbert Niederkofler

Born in South Tyrol - Südtirol, Norbert Niederkofler is one of the most renowned Italian chefs and has won three Michelin stars, showcasing all of his culinary expertise. His “Cook the Mountain” project is an excellent example of sustainable cooking. The celebrity chef introduces the world to the extraordinary flavours of his homeland. And for us, he creates unique dishes, revealing Marlene® apples to you in a completely new way!

Mixed salad of wild herbs, goat’s cheese and apple

Mountain ceviche

This extraordinary dish is a genuine culinary experience. Let’s begin by filleting the lake trout. We will use its delicate skin to make some crispy fish chips. The golden Jerusalem artichoke chips, an additional side, take us into the realms of pure indulgence and are capped with a delicious Golden Delicious apple extract.

Scan to see the whole recipe:

Tex ture Aroma *

Fineness of the flesh

* The illustrations correspond to the aromas contained in the apple.

Properties

Because of its sweetness, this apple is immensely popular with both adults and children. It also contains vitamins that prevent skin ageing.

Flavour

Sweet, slightly tart; delicately aromatic; mildly fragrant.

Flesh Juicy and fine.

Appearance

Green-yellow to golden yellow colour with red cheeks; smooth, thin skin; long oval shape; medium-large to large in size.

Wish List

Isis Chardonnay

Isis has a brilliant, straw-yellow colour with a pale green rim; a fresh, complex bouquet of grapefruit and other exotic white fruits with gentle floral notes; and a well-structured, citrus taste with a long, pleasantly acidic, aftertaste. This wine may be served with grilled fish and seafood and white meats, such as chicken & rabbit. For info about Meridiana Wine Estate’s full range of wines www.meridiana.com.mt or find us on Facebook.

Trade Enquiries: S Rausi Trading,

Handbuilt Ceramics

The signature style of the artist Martina Farrugia - the handbuilt ceramics, tastefully decorated with artistic doodles, can be recognised without a miss and will make for a unique touch to spice up your kitchen decor.

Brasil Glass Coffee Maker

This Brazilian-style coffee maker is made from high quality glass and comes with a stainless steel fine funnel. It is recommended that a coffee paper filter is added for those who prefer a finer cup. Instructions: Pour the roast and ground coffee ( 7g per cup) into the funnel, pour over hot water and let it drip gradually. Once done, remove funnel and enjoy. One can add milk or create other coffee cocktails in the jug.

Local Hot Sauce

If you’re on the team spicy, look no further! From classic Blazin Buffalo sauce to mad hot Maltese Falcon - Ferment Island will take care of your tastebuds in a few different flavours! Homemade in Gozo with local ingredients. Yummy!

Folded Toaster

Deliciously crispy toast in no time with the timeless Plisse Toaster by Alessi. The folded design allows for everyday use but remains a timeless beauty. It features six different browning levels and a warm-up/defrost function. Also incorporated is an integrated crumb tray and nonslip base. Talk about luxury. Get yours from www. petroleamalta.com

alta Tiles

Stephanie Borg’s Tile Collage Collection has expanded into textiles with this 100% funky cotton apron. Made from 100% cotton, it comes with thick adjustable cotton straps. This apron complements the mugs, coasters and placemats in the same collection.

Spring Flavours

Spring is here! It’s time to pair up our favorite seasonal ingredients for delicious recipes that remind us of warmer days!

RECIPES & PHOTOGRAPHY

By Yesenia Consoli Apron & Whisk

Green Beans Almondine

INGREDIENTS

Serves 4

450g green beans

30g butter

4 garlic cloves

1 small onion

1 tsp salt

1/4 cup sliced almonds

Zest of a lemon

METHOD

1. Fill a large pot of water and bring to a boil. Season the water with salt. Blanch the green beans in the boiling water for about 5 minutes. Remove and place in a bowl filled with ice water.

2. In a large skillet, heat the butter over medium heat. Add the almonds and toast until they are nice and brown. Remove from skillet and set aside.

3. With the remaining butter in the skillet, cook the onion and garlic and sauté for some minutes.

4. Add the green beans to the skillet. Sauté briefly. Toss in the almonds and finish up with the lemon zest. Season to taste. Serve immediately.

Roasted Radishes over Asparagus

INGREDIENTS

Serves 4

200g radishes

300g asparagus

60g honey

Juice of half a lemon

30ml olive oil

1 tsp salt

50g hazelnuts, chopped

METHOD

1. Preheat the oven to 180°C. Line a tray with parchment paper. Set aside.

2. Clean the radishes and asparagus well. Cut the radishes in half.

3. In a bowl combine together the olive oil, honey, salt, and lemon juice. Stir in the radishes and place them on the prepared tray. Toss the asparagus in olive oil and season with salt, place them on the tray.

4. Roast the vegetables for 25 minutes. Toss half way through.

5. Toast the hazelnuts until slightly browned and fragrant.

6. Place the asparagus on a serving plate, top with the roasted radishes. Sprinkle over the toasted hazelnuts. You can also finish the dish off with some dollops of pesto.

Sun-dried Tomato and Spinach Pasta

Serves 2

INGREDIENTS

160g rigatoni pasta or any other short pasta.

40 g sun-dried tomatoes in oil (1 cup + 2 tbsp of its oil)

15 ml olive oil

1/2 white onion chopped finely

2 garlic cloves, minced

Large handful of spinach

1 tsp chili flakes

1 tsp oregano

2 tbsp breadcrumbs, toasted

20 g grana padano extra for serving

METHOD

1. In a large pot, cook the pasta until al dente in salted water according to the instructions on the package.

2. While the pasta is cooking, in a food processor, pulse the sun-dried tomatoes with 2 tablespoons of its oil (you might need more depending on which type you get) until finely chopped.

3. Heat a large pan and add a tablespoon of olive oil. Add the white onion, garlic cloves, oregano and chili flakes. Let cook for a few minutes.

4. Once the pasta is cooked, drain it but set aside about half a cup of the pasta water.

5. Add the pasta to the pan with the sun-dried tomato mixture, add the spinach and the pasta water. Mix well together and let cook until the spinach has wilted.

6. Before serving the pasta add the grana padano cheese and mix well. Taste it and if needed add some salt.

7. Serve immediately, with some toasted breadcrumbs on top and freshly grated grana padano.

Lemon Asparagus and Pea Gnocchi

Serves 4

INGREDIENTS

500 g gnocchi

500 g asparagus

80 g peas fresh or frozen

2 tbsp olive oil

1 shallot diced

2 garlic cloves

juice of half a lemon

1 cup water warm

1 tsp salt

1 tsp pepper

60 g grana padano

METHOD

1. Clean the asparagus and chop them into small pieces. Leave the top part of the asparagus intact as we will use this for decorating the dish at the end.

2. Heat the olive oil on medium heat in a frying pan. Add the shallots and let them cook for a few minutes. Add the garlic and all the asparagus to the pan. Season with salt and pepper. Let cook for a few minutes.

3. To the frying pan gently add the warm water and let the vegetables cook for about 5 minutes until most of the water evaporates. Cook until the centre of the asparagus are tender. The cooking time might vary depending on how small you cut the asparagus.

4. Once ready, take away from the mixture the asparagus tops and set aside.

5. Add the vegetable mixture and the lemon juice to your blender or food processor. Blend together until you get a nice bright green sauce. Set aside.

6. Boil a large pot of water and season with salt. Add the gnocchi and let them cook according to the timing on the package.

7. In the meantime, heat up a frying pan and add the lemon asparagus sauce and the peas. Add the cooked gnocchi to the sauce together with a ladle of the pasta water. Cook gently for a few minutes until the sauce starts to thicken and covers all the gnocchi.

8. Finally, at this point add the grana padano cheese to the pan. Mix well so that the cheese doesn’t curdle.

9. Serve the lemon asparagus gnocchi immediately. Decorate each plate with the asparagus tops that you have put aside earlier.

Minestrone Verde

Serves 6

INGREDIENTS

For the Minestrone Verde

45ml olive oil

1 medium sized brown onion

1 celery stalk

2 leeks

250g cannellini beans

200g peas

200g snap peas

100g spinach

1.5L vegetable broth

100g ditalini pasta

Salt and pepper

For the Pistachio Pesto (Optional)

40g pistachios

15ml olive oil

A couple of basil leaves

Salt and pepper (to taste)

METHOD

The Pistachio Pesto (Optional - used to garnish the minestrone)

1. Start by placing the pistachios in a mixer or in the mortar. Crush the pistachios finely until all the pistachios are broken evenly.

2. Add the olive oil and blend them together. If you want a chunkier pesto, as you can see in this recipe, the oil should be enough. However, if you want a smoother pesto, add more oil and blend them together for a longer period until you get a smooth and velvety texture.

3. Once you almost achieve your desired consistency, season the pesto to taste with salt and pepper and blend for one last time.

The Minestrone

1. In a large pot heat the olive oil over medium heat. Add the diced onion, celery and leeks. Season with salt. Cook for about ten minutes.

2. Fill the pot with the vegetable broth and bring to slight boil.

3. Bring down the temperature, add the pasta, cannellini beans, peas, snap peas and spinach. Simmer everything until the pasta is cooked al dente. Season the minestrone with salt and pepper to taste.

4. Serve the minestrone in a bowl, with dollops of pistachio pesto and shavings of parmesan cheese.

Lemon Curd and Strawberry Rolls

Makes 12

For the Dough

400 g bread flour

50 g room temperature butter

1 medium egg

1 tsp salt

7 g active dry yeast

25 g caster sugar

180 ml lukewarm milk

Egg wash

1 egg yolk

15 ml milk

Lemon Curd (makes extra)

100 g sugar

3 eggs

85 g room temperature butter

125 ml lemon juice

zest of 2 lemons

pinch of salt

Lemon Curd and Strawberry filling

100 g fresh strawberries

200 g lemon curd

METHOD

Preparation of the dough

1. In a small bowl mix the sugar and yeast in the lukewarm milk and let the yeast activate for about 15 minutes until foamy.

2. To a mixer with a dough hook, add all the dough ingredients. Mix on a low speed for about 5 minutes, then increase the speed to medium and mix for a further 12 minutes until the dough comes away from the bowl. If you are kneading by hand, knead until you get a soft and smooth dough, which should be after approximately 25 minutes of kneading. Form the dough into a ball and let it rest in a warm place covered for an hour until it doubles in size.

Lemon Curd

1. In a glass or heatproof bowl, whisk together the eggs, sugar and salt. Place the bowl over a pan of simmering water. Add the butter and continuously stir until all the butter is melted. Keep whisking the mixture over the heat for around 10

minutes. Add the lemon juice and zest. Whisk for about 5 minutes more until it thickens.

2. Pour the curd into a glass jar and set aside in the fridge until ready to use.

ASSEMBLY AND BAKING

1. Lightly butter a 33 x 23cm baking dish and set aside. On a floured work surface, roll the dough into a rectangle, roughly 40 x 30cm.

2. With a spatula spread a layer of lemon curd over the dough. Leave about 2cm at the border so that the curd doesn’t ooze out whilst rolling. Place the strawberries over the curd sparingly.

3. Roll the dough tightly. Cut the dough with a serrated knife into 12 rolls. They should be about 2.5cm thick each. Place the rolls in the baking dish, cover and let them rest for half an hour. In the meantime, preheat the oven to 180°C.

4. Brush the rolls with the egg wash and bake them for about 20 minutes, until golden. Dust with icing sugar and enjoy!

Mini Fruit Tarts

INGREDIENTS

Tart Base

340 g plain flour 2 1/2 cups

2 egg yolks

65 g icing sugar 2/3 cup

170 g butter 3/4 cup

1/2 tsp salt zest of one lemon

Vanilla Pastry Cream

250 ml full fat milk 1 cup

15 g cornstarch

25 g sugar

2 egg yolks

1 tsp vanilla bean paste

1/4 tsp salt

Toppings

40 g milk/dark chocolate melted strawberries/ raspberries/ blackberries/ blueberries as desired

Fruit Glaze

7 g gelatine powder

250 ml warm water

12 g sugar 1 tbsp

METHOD

Preparing the Tart Base

1. Start by preparing the tart base dough. In a large bowl mix the flour and salt. Add the cubed butter and mix to a crumbly mixture. Work with your fingertips so that you don’t melt the butter.

2. Add the icing sugar and the lemon peel and combine well.

3. Form a well with the ingredients, put the egg yolks in the middle and start mixing. Knead the dough briefly until all the ingredients are incorporated and a smooth dough is formed.

4. Wrap the dough in cling film and let it rest in the fridge for about an hour.

Preparing the Vanilla Pastry Cream

1. In a small saucepan with the heat turned off, combine together all the pastry cream ingredients. Cook your cream filling on medium heat, stirring continuously until it thickens. It is important to not

move away from the cream while cooking as once it thickens you have to remove it from the stove immediately or it will burn. Place the cream into a clean bowl and cover with plastic wrap, making sure that the plastic wrap is touching the cream. Leave it to cool down in the fridge for at least an hour.

Making the Tarts

1. Preheat the oven to 180°C or 350°F. Spray the tartlet tins with some baking spray and set aside.

2. Divide the chilled dough into 8 equal portions.

3. Open each piece of dough into a circle, slightly bigger than the tartlet tin, between two sheets of cooking paper. Do not add any additional flour.* Place the dough over the tartlet tin and gentle press it in. Remove any excess dough from the edges by rolling over with the rolling pin. Poke several fork holes at the bottom.

4. Blind bake** the tartlets for about 15-20 minutes at 180°C.

5. Once cooked let them rest for a few minutes.

6. While the tarts are cooling down melt the chocolate. Brush the chocolate over the tart base and let them cool down completely until the chocolate sets.

ASSEMBLY

1. Once the chocolate is all set and cooled, fill each tart with the pastry cream. And place them in the fridge for 15 minutes so that the pastry cream sets slightly.

2. In the meantime prepare the fruit you’ll be using to decorate each tart. Decorate each tart with the fruit on top and finally brush the gelatine glaze on top of the fruits so that it keeps everything fresh and gives it a nice shine.

Preparing the glaze for the fruits

1. Add the gelatine, sugar and water together and mix well until they let it bloom.

2. Refrigerate the gelatine glaze for about 15 minutes. However, it’s important that you don’t let is set completely that is solidifies. Therefore, do this step when you are almost ready with the tarts.

The Restaurant Guide

I’ve never been an actual tourist in Malta, but I am an American living in Malta. I meet local farmers, fisherman and chefs to discuss how foods are grown, harvested and prepared on the island. During this time I have gotten to try out many local restaurants and have compiled my list of top five places that are loved by locals and tourists alike. Here are five restaurants with incredible menus, impeccable service and an overall guaranteed delightful experience.

Felice Brasserie

Located in the heart of Sliema this place is a wonderful option for a date, or with family. There is even a playground fenced in and a perfect spot to send the children while you sip on the best cocktails on the island. My personal favourite, the Gin No. 5 with fresh blueberry, homemade lavender sauce and lime juice garnished with a sprig of fresh lavender and a gorgeous lavender flower is heaven on a sunny day and sitting right by the water. This place has a wide variety of selections to choose from (including a breakfast menu served from 9:00 am to 3:00 pm). Known for its pizzas and Turkish cuisine and Meze plates this place offers rare and beautiful ingredients as well as a spectacular series of choices no matter the occasion.

Triq ix-Xatt, Sliema

Words by Emily Francis

Ir-Rizzu

Located in the heart of the fishing village of Marsaxlokk this is a place that will please anyone who loves freshly caught local seafood. This place is situated right along the promenade of Marsaxlokk and you can see the fisherman walking in and out throughout the day with the freshest caught seafood anyone can find. What I always recommend is the experience of their saltencrusted local sea bass. It is an experience in and of itself! Baked until it’s perfectly cooked and then they come to the table with a whole set up to break the salt crust and light the salt on fire and then serve the bass only with a drizzling of local olive oil and a sprinkling of fresh parsley. That is all it takes to create a perfect, heathy, light and delicious fish. Especially during Lampuki season this place offers a perfectly grilled lampuki that the locals flock to eat.

Xatt Is-Sajjieda , Marsaxlokk

Gracy’s Malta Arts & Supper Club

Gracy’s Malta Arts and Supper Club: Located in Valletta situated along the 17th century Palazzo Verdelin this is the one restaurant we get a sitter to watch the kids and we go as a date or as a gathering. This is fine dining at its best. An upscale restaurant with a very detailed menu. You may order Al A Cart, from their express menu, a Sunday Menu or the full menu. The wine list is spectacular serving the best local wines and knowing what wine pairs with which dish. If you want to try the Oscietra Caviar or the crispy oysters with black truffle hollandaise…those are a sample of the sharing menu! Gracy’s is a place I choose for a special occasion when I want to dress up and go out on the town to experience old-world Malta right in the heart of the city. This place never disappoints.

Archbishop street, Valletta

Madliena Lodge

Located in Madliena on its own private road (and plenty of parking!), this is my favourite little getaway into a romantic setting and a seriously delicious menu. It is an absolutely beautiful aesthetic with a menu that matches the views. Served with three different menus a year depending on what’s in season this is a local favourite that serves local ingredients. This too can accommodate a wonderful date night, a family afternoon or evening meal and also caters to many events. It is the home away from home with a menu that is sure to please any fine food lovers’ senses. What I love about Madliena Lodge? It can accommodate any sensitive eater. Always is a vegetarian and vegan option across the menu and if you call ahead the chef will prepare something for those with specific allergies. This is fine dining and high-quality service at its best.

Triq il-Bir, Il-Madliena

Mykonos by Yiamas

First opening Yiamas in Mosta, now with a new location, Mykonos, located in the three cities in Cospicua. This is our family favourite! The atmosphere, the staff, the ambiance and the food make us frequent the original location in Mosta and hit the new location in Cospicua on a warm and sunny day to sit right by the water and not only enjoy the food but enjoy the view! The menus do vary between the two locations as Mykonos offers a larger menu. The owners can usually be found walking among the people, greeting with hugs and a shot of Ouzo set down immediately in front of you upon seating. The children are given a shot of juice to cheers right along with you! This is the most entertaining experience while offering spectacular meats and seafood. If you are on the hunt for the best Souvlaki in Malta, look no further than this! If you go, be sure to start your experience with the Feta Saganaki, Greek feta cheese, sesame and honey…this will knock your socks off and prepare you for the intensely satisfying meal ahead.

Xatt ir-Rizq, Cospicua

Digging into an English tradition: The pleasure of afternoon tea

We check out Corinthia St George’s Bay’s lovely afternoon tea and enjoy not only the well-known traditional version but also its chocolate lovers twist.

Words

by Tiana Formosa

After a long day of work and all the stresses that come with it, sometimes a simple cup of tea, a small sweet treat and lounging on the sofa are all you need to allow time for yourself. Other times, you want to take a break and let someone else do the work for you. We have the answer for you, the Corinthia St George’s Bay.

My guest and I were greeted with a warm welcome upon arrival and the friendly staff guided us to our reserved table to later be joined by our afternoon tea. The ambience

and atmosphere of the lobby were sophisticated and tranquil, thanks to the marble-designed tables, crème-coloured walls and music that gently played in the background to fill the silence. The designated dining area for the afternoon tea pleasantly looked over the ocean and gave diners a sense of a fresh breath of air as the view was accommodated by a generous-sized window, which allows for the space to be opened and creates the illusion of a far larger area.

We were presented with the menus to have

an overview of what would be included in our sure-to-be delectable afternoon tea. We opted for the ‘Classic Afternoon Tea’ and the ‘Chocolate Lovers Afternoon Tea’- how could you possibly choose one between them? We were to then select from the beverage options, which are freeflowing throughout the duration of the afternoon tea. The options were tea and coffee with the addition of hot chocolate if you opted for the chocolate-inspired afternoon tea.

Considering we are both avid tea lovers

and were soon about to enjoy a British tradition, we went for tea, naturally. Plantbased milk was also available for those who prefer or can’t consume regular milk. The two three-tiered stands arrived at our table and the strong and pleasant aroma of strawberries was immediately recognised. They were fresh, vibrant and delicately placed atop the stands alongside the beautiful desserts. The presentation of both stands was consistent and attention to detail was taken seriously. The presentation, colours and sizing of each food delicacy allowed all items to show off and stand out whilst simultaneously, complementing the entirety of the selection.

The bottom tiers on both stands were filled with sandwiches, full of fresh ingredients with soft and thick bread slices. The Classic Afternoon Tea included sandwiches which consisted of caviar and dill Parma ham, pecorino cheese and rocket leaves with Salami Napoli and smoked salmon and sour cream. The Chocolate Lovers Afternoon Tea opted for the same fillings with the addition of brie cheese and piccalilli. A wise addition to the chocolate counterpart as it provided the palate with a saltier and tangy flavour profile, allowing the diner to slowly work their way up and reach the decadently-rich chocolate sweets.

Gradually moving up, the second tier on both stands showcased two perfectly baked scones with lightly crisped tops and white edges, implying that the centre of these traditional British favourites was going to have a slightly crisp texture

atop paired with a soft and moist middle – the perfectly baked scone. The scones contained a generous number of chocolate chips which not only gave the scones a slight kick of chocolate of course, but an added level of texture which challenged the traditional “smooth” feel in the mouth. The classic afternoon tea included two slices of fruit cake which were filled with raisins and held a lovely golden colour. They, along with the scones were accompanied by clotted cream and a tart berry jam to enhance and elevate the flavour and balance out the texture of the scones and fruit cake. Included in the chocolate afternoon tea, a soft and delicate chocolate muffin replaced the fruit cake. It was extremely pleasant and proved to compromise both a subtly sweet and rich flavour profile. A ganache of what seemed to be dark chocolate was an extra condiment option to pair your scones with should you desire more chocolatey goodness.

The top and final tier of both stands boasted a beautiful array of small sweet treats that looked ever so colourful and perfectly arranged. The addition of strawberry slices and blueberries added a vivid display that also presented tart and summery aromas - such a simple yet effective inclusion. The Chocolate Lovers came with a blue macaron and chocolate filling that not only stood out and perfectly contrasted the bright red of the strawberries, but also enhanced the brown-toned desserts as it gave the eye a colourful display. It had a smooth yet

crisp bite and the slight bitterness of its chocolate filling was able to successfully cut through the sweetness of the macaroon biscuit itself – a truly decadent and delicious inclusion. The small four-layered chocolate mousse was creamy, smooth and exceptionally balanced between the balancing flavours of chocolate and cream. The Classic Afternoon Tea opted for a vanilla mouse - with a tarty mango coulis that successfully balanced the dessert out with its overall zesty flavour profile. Miniature chocolate truffles were included in both stands and were available in both white and dark chocolate. Biting into these treats created a slight burst of rum, which allowed for interesting tastes of sweet chocolate and the strikingly distinct rum flavour to come together.

The tea successfully complemented each delectable item of food and was able to harmonise with the flavours, whether they be sweet or savoury. Ultimately, the final taste that was left lingering in our mouths was the notes of a full-bodied and rich taste of quality tea, overall complementing the many flavours we had just experienced.

We would gladly recommend Corinthia St George’s Bay for afternoon tea. They accommodate alternative foods and beverages for diners who request and have friendly staff, quick service and an overall comfortable and welcoming environment. An added incentive is free parking for those who visit the hotel for afternoon tea!

Reserve your table by calling 2137 4114

An explosion of tastes at this restaurant in St Julian’s

It’s a typical Friday evening, which means that cooking is off the cards. I’m craving a good meal that doesn’t break the bank but cannot picture myself circling around the same few blocks in hopes of finding a parking space twelve hours later. Because let’s face it, to live in Malta is to exist in an endless state of circling the block, wide-eyed and frantic, screaming out, “Is that a spot?!” every eight seconds. There’s nothing more I desire right now than finding the perfect eatery that to unwind and de-stress.

After some serious thought, and thorough research, I find the perfect spot that ticks all my boxes. Free parking? Check. Vast menu? Check. Attentive service? Check. Intrigued? Allow me to proceed. Nestled on the ground floor of Radisson Blu St Julian’s, is Le Bistro, a chic restaurant with a relaxed atmosphere offering a vast range of Mediterranean-inspired dishes.

When I visit on a Friday, the staffing spot-on. There are a good number of waiters, none of whom look overworked or flustered, and dishes find their way to tables at a reassuring pace. The decor is simple, stylish and elegant. Service is outstanding; with a stellar and knowledgeable staff, a group that has mastered the knack of friendly but not familiar, offering service that’s intimate but not intrusive.

So let’s get to the food... oh the food! For starters my guest and I opt for garganelli combined with sublime beef strips and parmesan; not too heavy, not too creamy, expertly flavoured and visually enticing, much like the restaurant itself. I’m not too sure how visually appealing my guest and I looked wolfing it down, however. Next up: crusted burrata with fresh herbed crumbs, spiced tomato gazpacho and tomato chutney; an A-plus for the vibrant colours as well as the fresh combination that worked wonders.

Le Bistro at the Radisson Blu Resort in St Julian’s proves to be the ideal place for total indulgence.

Words by Philippa Zammit

For the main event, my guest’s steak, ordered medium rare, arrives first, oozing its meaty juices in a delicate dribble on the plate. Luxury manifested; the higher fat content is succulent, and the marbling is perfectly distributed – no chewy chunks of regret here. My braised pork cheeks arrive soon after, feeding my soul one bite at a time.

Both were served with an assortment of char grilled vegetables and crispy fries, which were equally delicious, having the perfect crunch, fluff and salt ratio. Despite both being serious carnivores and having ordered meat dishes as mains, Le Bistro appeals to vegetarian guests, too, as long as they don’t take offense to the mouthwatering steaks on neighbouring tables.

We close off with a crème brûlée. Under the crisp burntsugar crust of crème brûlée lurked silky warm custard; the perfect dessert to soothe our stomach and call it a night.

I fail to think of something I’d rather do on a Friday night than to amble down to visit Le Bistro’s friendly staff, atmosphere and delicious food. So hit this place up during the week for a chilled vibe or drop by at the weekend for a livelier atmosphere and even stunning views by opting for a table outdoors. Book your table. Do it. I’ll even go so far as to say that if you’re even slightly disappointed, I’ll be happy to come down there myself and challenge you. They’re open seven days a week for lunch and dinner, so no excuses!

Reserve your table by calling on 2137 4894

The Sweet Balance

An interview with Kimberly Magri

We catch up with Kimberly Magri, the brains behind ‘The Sweet Balance’, who shares the story behind her food blog, her process for developing recipes, her passion for cooking and photography. For those who aren’t familiar with her work, let’s hand over to Kimberly to tell us more.

Tell us a bit about how your venture started out.

I created ‘The Sweet Balance’ as a way to share my recipes with others and connect with the foodie community. I’ve always enjoyed cooking and baking and trying out different recipes. The idea to create my own blog originated as I would adapt recipes I found online to fit my tastes and eventually, decided to develop my own.

What is the story behind your blog’s name?

My tongue-in-cheek answer to this is usually that balance is having a doughnut in one hand and a cupcake in the other, but in reality there is a bit more meaning behind it.

I believe it’s important to have a positive relationship with food by finding the right balance between the occasional treat and a healthy lifestyle, and this is how the name came about.

How did you discover your passion?

My mum is the original baker in the family and you could say that I followed in her footsteps. Combining this with my passion for photography seemed like the perfect fit. I love the entire process from developing recipes to taking and editing the photos and posting them on social media but the ultimate perk is taste-testing! When people started to interact and engage with my posts, it was the encouragement I needed to keep going.

Are you self-taught?

When it comes to cooking and baking, most of it is self-taught, with a lot of trial and error!

As for the content creation part, I actually studied photography at Mcast and after starting the blog, took an online course specifically on food photography. My marketing background also helps when it comes to social media and blogging.

How long have you been involved in food blogging?

It started around 2019 when I created a Facebook page and Instagram account for ‘The Sweet Balance’. During this time, I also launched the website (www. thesweetbalance.net) where I could post the full recipes for people to follow.

How would you describe your cooking style?

Messy haha. I’m definitely not the cleanas-you-go type of person. However, I do like to plan ahead and prepare all my ingredients and utensils before starting. I tend to opt for quick and easy recipes, although I like a challenge every now and again.

How do you stay up to date with the latest trends and developments in the industry?

I follow loads of content creators for inspiration, there are so many talented individuals in this field, including Maltese creators. I also work in marketing so you could say that I spend a lot of time on social media - staying up to date on trends is (conveniently) part of my job. Trends come and go, so you usually have to be very reactive to join in before the fad passes.

What are some trends that you love and hate?

A trend I have been loving lately is ASMR cooking videos, where you can hear the sizzling and crunching sounds. On the other hand, and this is probably controversial, I quickly scroll past ASMR eating videos where you can hear people chewing. It’s just not for me. To each their own!

You have some serious experience as a food photographer. With the recent shift to the short video content and reels trend on social media, you’ve started introducing this type of content as well. Which brings you more joy?

Photography has a special place in my heart so it will always be my favourite. But I understand why short video content is becoming increasingly popular. I myself also enjoy watching recipe videos so it makes sense to create more of this type of content. In fact, I have recently created a TikTok account and am excited to upload more videos.

We love your work. How do you plan for food shoots?

Thank you! Instagram and Pinterest are always great places to start for inspiration. Once I have a direction in mind, I select which props and backdrops I will be using,

set up near natural light, and get shooting. Occasionally, I’m more spontaneous and I just see where the shoot takes me.

What is your signature dish and why do you love making it?

Hmm, this is difficult to answer but if I had to choose, it would be my ‘Perfectly Fudgy Brownies’. I’ve adapted the recipe a

few times as I try to improve it every time I make them. As a brownie-lover, it has everything I look for; dense and indulgent with a crackly surface. My ‘Kinder Bueno Cream Filling’ and ‘Kinder Bueno Truffles’ also make it to my top three.

What can we expect from The Sweet Balance in the future?

After taking a short break from blogging that lasted a little longer than planned, I’m excited to get back into it.

I would like to start sharing more nutritious recipes in addition to desserts, since that is what my day-to-day cooking usually looks like. Additionally, I would like to incorporate less curated content. Finally, I would love to launch my own recipe book next year. Stay tuned for more updates on this.

I love the entire process from developing recipes to taking and editing the photos and posting them on social media but the ultimate perk is taste-testing!

RECIPES & PHOTOGRAPHY

By Kimberly Magri The Sweet Balance

Almond Mini Egg Thumbprint Cookies

Makes 15 large cookies

INGREDIENTS

1 1/3 cup all-purpose flour

1/2 cup ground almonds

1/2 tsp baking soda

1/4 tsp salt

2/3 cup almond butter (approx. 170g)

3/4 cup butter, room temperature (approx. 170g)

1/3 cup granulated sugar

1/2 cup light brown sugar

2 medium eggs

1 tsp vanilla extract

1 tsp almond extract

To decorate

100g white chocolate, chopped

2 tbsp flavourless oil

1 pack Cadbury mini eggs

METHOD

1. Whip the butter with the almond butter until fluffy. Add both sugars and keep whipping. Pour in the eggs and extracts and fold.

2. In a separate bowl, sift and whisk together the dry ingredients. Mix the wet mixture with the dry ingredients thoroughly.

3. Refrigerate for at least 30 minutes. Preheat oven to 180°c / 350°F. Line a baking sheet with a triple layer of parchment paper.

4. Use a large ice cream scoop to measure out each cookie. Transfer directly from the scoop to the sheet. Do not re- shape or roll in your hands. Place each cookie 5cm / 2” apart as they will spread and flatten out.

5. Bake for 22-25 minutes. They will continue to crisp as they cool. While still hot, gently press down with a honey dipper or similar shaped tool to make the thumbprint indents. Let cool on a cooling rack.

6. Melt the white chocolate. Pour in the oil and stir well. Use gel food colouring to colour them as desired. (optional)

7. Fill the thumbprints with melted white chocolate. Let cool slightly. Place the Cadbury mini eggs in the white chocolate.

8. Enjoy!

Traditional Maltese Figolli

INGREDIENTS

For the pastry

500g plain flour

227g cold butter, grated

150g caster sugar

Zest of 1 large lemon

2 tsp pure vanilla extract

2 medium egg yolks

60ml water

For the almond paste filling

250g pure ground almonds

250g caster sugar

2 medium egg whites

1 tsp almond extract (optional)

Other

2 tbsp milk of choice, to brush the pastry

400g white chocolate, chopped

2 tbsp flavourless oil

Food colouring gels for the white chocolate

Food colouring powders for the speckles (optional) 1/2 tsp vodka to mix with the powders (optional)

METHOD

The pastry and filling

1. In a large bowl, combine flour with the grated butter with your hands or a pastry blender. Add the rest of the ingredients and mix well until smooth.

2. Transfer the pastry to a flat surface and divide in half. Wrap each half in cling film and refrigerate for at least 1 hour. One half will be the base and the other half the surface.

3. To make the filling, whisk the ground almonds with the sugar. Pour in the egg whites and almond extract (optional) to form a sturdy paste. Wrap in cling film and refrigerate along with the pastry.

ASSEMBLING AND BAKING

1. Prepare a baking sheet with a double layer of parchment paper. Preheat oven to 200°c / 392°F.

2. Roll out one half of the pastry on a floured surface to 0.5cm / 0.2” thickness. Use your cutter to cut out the shapes and transfer to the prepared sheet, at least 2cm / 0.8” apart.

3. Roll out the almond paste filling and use the same cutter as the pastry. Press the sides of the cut filling inward to make it smaller. Place on top of the pastry shapes in the baking sheet. Brush the edges of the pastry (around the filling) with milk.

4. Roll out the second half of the pastry and cut out the shapes. Transfer the pastry on top of the filling to make the surface. Press the edges to glue it down to the base that has been brushed with milk.

5. Brush the surface with a very light layer of milk. Bake for 18-20 minutes and take out before they start to get golden. Transfer to a cooling rack and let cool.

DECORATING

1. Melt the white chocolate (or chocolate of preference) until smooth. Stir in 2 tbsp of flavourless oil (for shine and texture).

2. (Optional) Add the food colour gel to the divided chocolate. (You can use a drop of lilac to reduce the yellow tones from the white one.)

3. Place a baking sheet underneath the cooling rack. Pour the white chocolate over the figolli. You can reuse the white chocolate that drips into the baking sheet.

4. Let the chocolate dry completely (ideally do not refrigerate).

5. (Optional) Mix some purple food colouring powder with 1/2 a tsp of vodka to make the speckles. Use a brush and your fingers to speckle.

6. Enjoy!

Chocolate Fudge With Candy & Biscuits

This Chocolate Fudge with candy & biscuits is rich and indulgent. It's a fool-proof, no-bake, one-bowl, fouringredient recipe done in under 8 minutes.

Makes 24

INGREDIENTS

For the chocolate fudge

400g chopped chocolate (half dark, half milk)

1 can condensed milk (397g)

50g butter, salted

1 tsp vanilla extract

Extras

180g chocolate candy of choice

50g digestive biscuits / graham crackers

METHOD

1. Prepare the biscuits by crushing them into medium-sized pieces.

2. Line a dish with parchment paper and very lightly spray with oil.

3. Melt the chocolate with the butter until smooth.

4. Pour in the condensed milk in stages and stir until smooth, then add the vanilla.

5. Mix in the chocolate candy and biscuits.

6. Transfer the mixture into the lined dish and let cool.

7. Chill in the refrigerator for around 30 minutes, cut into 24 squares and enjoy.

Lemon Meringue Almond Cupcakes

Lemon Meringue Almond Cupcakes are a delicious bomb of taste and texture. Fluffy almond cupcakes with a refreshing lemon curd surprise in the middle and a smooth torched Swiss meringue on top.

3. Transfer the cupcake tin to the oven in the middle rack. Place baking sheets on the top and bottom racks - this ensures an even bake and flat tops on the cupcakes (Optional).

4. Bake for around 20-22 minutes until a skewer inserted into the cupcake comes out clean. Let cool completely on a wire rack.

The lemon curd

1. In a small pot, stir the egg yolks with the whole eggs. Juice and zest the lemons. Mix the zest with the sugar. Stir everything together. Sift in the cornflour and whisk well. Transfer the pot to the stovetop on medium heat and whisk continuously until smooth.

2. Once it starts to thicken, take off the heat and add the cubed butter. Strain into a jar or bowl and cover with plastic wrap in direct contact with the curd. Refrigerate at least 30 minutes until completely cool.

The Swiss meringue

1. Prepare a bain maire with gently simmering water. In the bowl, add the egg whites and use a hand mixer to whisk until foamy. Take off the heat and add the sugar slowly while whisking continuously. Add the rest of the ingredients and whisk until stiff peaks form.

ASSEMBLY

1. Use an apple corer to make a hole 3/4 of the way in the centre of the cupcakes. Fill the holes with the lemon curd using a piping bag.

INGREDIENTS

For the almond cupcakes

1 cup 00’ flour

1/2 cup ground almonds

2 tbsp corn flour

1 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar 1/3 cup oil

2 eggs, medium

2/3 cup milk

1 tsp white vinegar

1 tsp pure vanilla extract

1/2 tsp almond extract

For the lemon curd

2 medium lemons, juice and zest

3 medium egg yolks

2 medium whole eggs

4 tbsp cornflour

1 tsp vanilla extract

1/2 cup gran. sugar

1/2 cup butter, salted

For the swiss meringue

2 medium egg whites

1 tsp vanilla extract

1/2 cup caster sugar

1 tsp cream of tartar

METHOD

The almond cupcakes

1. Preheat oven to 170°c. Place cupcake liners in a 12-cupcake tin. Prepare all the ingredients.

2. Sift the dry ingredients into a large bowl. Make a well in the centre. Pour in the rest of the ingredients and use a whisk to combine. Fill the cupcake liners around 3/4 of the way.

2. Transfer the meringue into another piping bag ktted with a large star piping tip. Pipe a swirl starting from the inside, towards the outside and another layer on top pulling straight up for a pointy edge. Torch the meringue with a kitchen torch or gently broil in the top rack in the oven.

3. Enjoy!

An action plan for organic food in Malta

The launch of the draft national action plan for organic food opens a new chapter in Malta’s transition to a healthier and more sustainable food system that is inclusive of organic farming and aquaculture.

During a recent event held on 22 March at the Dolmen hotel in Qawra, the Ministry for Agriculture, Fisheries and Animal Rights (MAFA) communicated its vision for the plan, which is to offer consumers high quality local organic food from farming and aquaculture whilst driving sustainable income for Maltese and Gozitan producers.

The plan aligns with Europe’s sustainability goals set out in the EU Green Deal and in the Farm to Fork Strategy to have 25% of agricultural land in Europe under organic farming and to substantially increase organic aquaculture by 2030.

Within this context, Malta has set the ambitious target to increase organic farming to 5%, up from just 0.6%, over the next seven years. This goal will address the need to have sufficient local production and locally available food that satisfies the market demand in terms of quality, volume, and choice. Nowadays consumers are increasingly demanding genuine food that meets the highest standards of quality while also being full of taste and free from artificial substances such as pesticides and anti-microbials. Organic food offers this guarantee.

Malta’s action plan for organic food stands on three main pillars. The first pillar aims at creating a favourable ecosystem around the producer by providing financial support for organic farming conversion, supporting investment in organic startups and processing, providing specific training, facilitating access

to resources for organic farming and supporting organic aquaculture.

The second pillar focuses on the need to strengthen organisational and leadership competence and to ensure that there is adequate capacity to bring about the desired shift in the sector. We see measures that target key institutions including the office of the Ambassador for Organic and Sustainable Food, the competent and advisory authorities, and the certification body for organic production.

The need to provide more direct access to organic food, also through short supply chains within what are known as ‘biodistricts’ and ‘bio-trails’, is a crucial priority for action. This is why the plan’s third pillar brings together a set of actions that aim to address increased awareness, promotion, improved accessibility of organic food to HoReCa also through local markets such as the Pitkalija and Farmers’ Market, as well as incentives to stimulate collaboration and the formation of producers’ organisations.

The MAFA is inviting all those who have an interest in the organic food sector to participate in the public consultation process. As from 3 April, consultation documents in both Maltese and English will be available online on the official portal publicconsultation.gov.mt, and the general public may submit their feedback in relation to the action plan during the consultation period of six weeks.

This is an opportunity to be part of a deep change that will bring about many benefits and positive impacts on our future of food.

THREE - course meal EASTER

by Chef Michael Diacono

Easter is a great time to gather together friends and family and enjoy the very best food and wines. Make Sunday lunch something special by following our classic menu plan – start with a carrot and lentil soup, then enjoy roast duck followed by a seasonal strawberry roulade.

Carrot & lentil soup

INGREDIENTS

Olive oil

2 tsp fennel seeds

2 tsp cumin

1 tsp turmeric

1/2 tsp chilli flakes

1-inch piece ginger, grated

500g carrots, peeled and roughly chopped

200g red lentils

1 litre stock (chicken or vegetable)

1 bay leaf

250ml Benna fresh milk

For garnish

1 tbsp yoghurt per person

Fresh coriander

METHOD

1. Heat the olive oil in a large soup pot and add the spices and fry for a few mins until fragrant.

2. Add the carrots and stir through.

3. Add the lentils and season with salt.

4. Add the stock and the bay leaf and allow to simmer for 20 mins.

5. Blend until smooth adding the milk as you go along.

6. Serve in a bowl topped with a tbsp yogurt and some fresh coriander with toasted Maltese bread.

Roasted Duck

INGREDIENTS

1 duck Salt

1 orange

Thyme

1 onion

250ml white wine

Olive oil

METHOD

1. Preheat the oven to 190°C.

2. Remove any extra bits of fat from both cavities and reserve for the roast potatoes.

3. Score the skin and puncture the breasts with a skewer.

4. Season with salt and massage all over the skin on both sides. Season the cavity with salt.

5. Stuff the cavity with the thyme and place in a roasting dish.

6. Squeeze the orange juice over the skin and put the remaining orange inside the cavity.

7. Add the onions to the roasting dish.

8. Drizzle olive oil over the duck and add the wine to the dish.

9. Cover the duck with parchment paper and cover again with foil.

10. Roast in the oven for 1 hour for every kilo. Therefore if your duck weighs 1.5kg, cooking time should be 1hr 30mins.

Tumeric Roast Potatoes

INGREDIENTS

500g potatoes

2 tbsp duck fat

1 cup flour

1 tsp salt

4 tsp turmeric

METHOD

1. Peel the potatoes and par-boil them until tender on the outside but still firm in the centre.

2. Render the duck fat in a small saucepan and add to a roasting dish and place in the oven at 190°C.

3. Season the flour with salt and turmeric.

4. Take the potatoes out of the water and while they are still hot dredge them in the flour and place them in a single layer in the hot duck fat in the roasting tin. Drizzle with a little olive oil.

5. Roast for 30 mins, turning over a few times.

Strawberry roulade

INGREDIENTS

For the meringue

4 egg whites

225g sugar

50g ground almonds

1 tsp almond extract

For the Chantilly cream

240ml whipping cream

2 tbsp sugar

½ tsp vanilla extract

225g strawberries, hulled and halved Pistachios, to garnish

METHOD

1. Whisk the egg whites adding half the sugar a little at a time until stiff peaks form.

2. Mix the remaining sugar with the ground almonds and almond extract.

3. Whisk the egg whites and add the sugar and almond mixture a little at a time

4. Line a baking sheet with baking paper and pour over the meringue mixture.

5. Bake in the oven at 190°C for 30 mins.

6. Turn off the oven and allow to cool in the oven.

7. To make the Chantilly cream, whip the cream with the sugar and the vanilla extract.

8. Flip the cold meringue over onto a board and covered with baking paper and spread the Chantilly cream over the top.

9. Add the chopped strawberries on the top and roll into a roulade shape.

10. Cover in cling film and place in the fridge for approx. 1 hr.

11. Dust with icing sugar and top with pistachios and couple of strawberries.

Did you know that 20% of the items in your recycling bag are thrown incorrectly? wsm.com.mt/separate-right