Gourmet Today July 2022 by Gourmet Today

ISSUE 64 • July 2022

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Editor’s Note With summer now in full swing and temperatures on the rise, things are starting to heat up. It’s a great time to take advantage of, savour the season and make the most with what it has to offer. In fact, in this issue we’re here to show you what to make and enjoy using as much seasonal produce as possible, without breaking too much of a sweat. Fig season in Malta is short but sweet. We make the most of this juicy fruit, which is currently at its peak, with some of Yakof Debono’s mouthwatering recipes. From ftajjar to pasta to tarts, figs just might become your new go-to ingredient this summer. With plenty of antioxidants and fibre, these super fruits deserve a spot on everyone’s table. To inspire your summer BBQ game this year and help you take it up a notch, Emily Francis speaks about some of the best BBQ cultures worldwide, and even spills her secrets to the perfect American BBQ brisket, which must make an appearance at your next BBQ event. Apart from treating you to a couple of guilty pleaures, this issue also offers quick healthy meals that will keep you feeling good all season long, with low-calorie refreshing dishes from nutritionist Daniel Petre and even guilt-free desserts from CJ Baldacchino. If you’d rather choose to dine out, you can also find some of the best places for your next gastronomical adventure! Stick around and enjoy!

Philippa

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Contents July 34

Chef Raymond Fauzza’s PanFried Octopus

Chef Alain James Grech’s Fillet of Red Snapper

Managing Editor: Saviour Balzan Editor: Philippa Zammit pzammit@mediatoday.com.mt Design: Philippa Zammit Head of sales: Adriana Farrugia afarrugia@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: The Edge at Radisson Blu, St Julian’s. Page 30

Yakof Debono’s Recipes with Figs

Restaurant Review: Broadside Terrace

New Restaurant Opens its Doors

BBQ Meals

Interview with Managing Director at Marion Mizzi

A Look into Chef Alain James Grech’s Kitchen

Interview with Chef Raymond Fauzza

Low-Calorie Summer Meals

Healthy Sweet Treats

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Wish List ISIS CHARDONNAY Isis has a brilliant, strawyellow 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, Stadium Street, Gzira www.srausi.com

NWAR ESPRESSO CUP & SAUCER Complement your afternoon tea table set-up with the espresso cups and saucers from Stephanie Borg’s Nwar Blue Blossom Collection; a new bold yet elegant homeware concept. The visual strength of the bold graphics in a purposely mixed hue of blue contrast sharply against the sparkling white background bringing to life your table and home set-up.

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TERRAZZO PLATES Let your table set the tone for a lovely, casual afternoon break. At Form Matters, they make it fun to mix and match, with each plate or serving board encompassing terrazzo chips in varied tones of rich or subdued colours which give a quiet but tense contrasting feel. Order custom gifts based on your preferred finish and requirements.We’re in love with this new trend!

THE MARION MIZZI DIET BOOK The fouth recipe book “Motivate & Rewire Your Brain with the Marion Mizzi Diet” has more than 150 recipes, suitable for all tastes and needs. But aside from its wealth of healthy and delicious recipes, The Marion Mizzi Diet seeks to address the underlying psychological and behavioural causes at the root of excessive weight gain and unhealthy eating; rather than simply containing a series of recipes to assist readers losing weight, the book dedicates a significant amount of space to discussions around nutrition and the science behind effective weight loss, as well as, importantly, how to “motivate and rewire your brain”.

PASTIZZI COASTERS Spice up your coaster game with a set of six coasters celebrating your favourite local snack - Pastizzi! These ones are made out of high pressured recycled paper and laminated with a non-toxic coating. Get the complete collection from Souvenirs That Don’t Suck!

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Orders for Home Deliveries via www.srausi.com

A mouth-watering affair W e m a k e o u r w a y t o B r o a d s i d e Te r r a c e , a h i d d e n g e m l o c a t e d a w a y f r o m t h e h u s t l e a n d b u s t l e o f S t J u l i a n ’s , a c c e s s i b l e t h r o u g h t h e C o r i n t h i a H o t e l S t G e o r g e ’s B a y Words by Philippa Zammit

t’s Friday. I’m at my desk. The clock’s about to strike five and I can’t contain my excitment to destress and start my weekend off on a good note. The first place that comes to mind for some de-stressing alfresco indulgence is the resto-lounge my friends have been constantly raving about this summer; The Broadside Terrace overlooking St George’s Bay in St Julian’s. Before you criticise me for using the words de-stressing and St Julian’s in the same sentence, allow me to point out that the said resto-lounge is a hidden gem located away from the hustle and bustle of the town and right by the water’s edge, accessible through the Corinthia hotel. We made it just in time for sunset (thank god for free parking). On the surface, this charming spot seemed like a peaceful oasis, and a place I’d keep in mind if I were nearby and in need of a glass of wine and some relaxing live tunes, but there were little tells that indicated something more interesting was going on, especially when it came to the food. But we’ll get to that later. The trendy resto-lounge is overseen by a team of talented chefs who work in a large open kitchen where you can watch the magic unfold right before your eyes. It smells just as 6

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good as it looks out here and, trust me, it looks stunning. Serving up any imaginable cut of meat or fish and even a selection of meze to highlight the best of Mediterranean gastronomy, we kicked our dinner off with something a little stronger – cocktails. The classic Margarita, simple, but

perfectly executed, went down a treat. But better still was one of their signature’s; the Popeye 1980 – a concoction of gin, tequila, Sambuca and martini, which gave my palette a nice warm lift. After enjoying a couple of drinks to whet our appetite, we tucked into a stunning selection of four Mediterranean meze and a whole lot of freshly baked tandoori bread , which by the way, is served on a complimentary basis when ordering any main course. While I would never oblige – because who says no to free food? – I wasn’t expecting much. But let me tell you, I haven’t stopped thinking about the oh so tangy Tzaziki sauce which made for the perfect creamy spread over the warm bread. So authentic it got me reminiscing on one of my favourite trips to Greece last month. I simply love a dish that gives me flashbacks to a holiday and this did just that. As for our main dishes, I opted for the grilled meager fish fillet. This fish was succulent and smokey. Flaky flesh falling

apart at just the sight of my fork, crisp charred skin and flavours of zesty lemon and lime. If this hasn’t already left you speechless, my guest’s Broadside mixed meat grill will. Equally as impressive, this international grill medley includes Scottish lamb chops, chicken shish taouk, beef fillet medallions and lamb kofta. Yes you read correctly, so make room and undo your buttons. This is the true definition of every meat-lover’s heaven. What stood out, in my opinion, are the lamb chops. Each chop was cooked to perfection and packed with flavour and succulency. It’s dishes like these that make you realise that Broadside Terrace isn’t just about its jaw-dropping scenery. Desserts were yet again, sensational. The trio of chocolate mousse was a dream to eat. But my favourite were the deep fried date fritters with vanilla ice-cream, which made for some very satisfying mouthfuls. This – the food, the drinks, the relaxing vibe and stunning back drop – is what I had been longing for all day long. We ordered a coffee to finish, that somehow turned into an espresso martini – which of course was excellent. So many cocktails, so little time. Word on the street is that they offer a 50% discount on cocktails everyday between 17:30 and 18:30, so I can definitely see myself becoming a regular here. Hey, everybody deserves an after-work beverage or five every once in a while. And who am I not to acknowledge a happy hour offer? The cocktails are worth coming here alone for, the service is impeccable and the food is not only delicious – but interesting and exciting. So get ready to embark on a culinary journey that will leave your taste buds tingling! Book it right now, before everyone else has the same epiphany that eating and drinking al fresco whilst watching the sun set is a superb idea. Oh, and they offer three hours free parking, so no excuses. www.gourmettoday.recipes 7

CALL ON 2798 8357 OR SEND AN EMAIL TO SPA@VILLAGEHOTELMALTA. COM TO BENEFIT FROM THIS OFFER! |

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FIGS. RECIPES & PHOTOGRAPHY BY YAKOF DEBONO

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www.yakofdebono.com

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PASTA WITH LEMON MASCARPONE, TOASTED CRUMBS & FIGS Serves 4 INGREDIENTS 100g breadcrumbs 6 tbsp extra-virgin olive oil 2 tbsp pine nuts 2 cloves of garlic, minced Zest and juice of 1 lemon 1 small sprig rosemary, leaves finely chopped 500g casarecce pasta 200g mascarpone (or cream cheese) 2 tbsp butter 8 fresh figs, quartered Freshly grated Parmesan cheese Salt and pepper

METHOD 1.

Bring a large pot of salted water to the boil. While the water is heating, heat 2 tablespoons of olive in frying pan and add the breadcrumbs. Cook and stir over medium heat for 5 minutes or until toasted. Transfer to a bowl. In the same frying pan, toast the pine nuts for 3 minutes. Mix with the breadcrumbs and set aside. Do not wash the frying pan. Cook the pasta in the boiling water until al dente (according to your packet’s instructions). Ladle out a cup of the pasta cooking water and reserve it. Drain the pasta. In the previously used frying pan, combine the remaining 4 tablespoons of olive oil and the garlic. Heat over low heat until the garlic starts to sizzle (not brown). Sprinkle with the lemon zest, chopped rosemary, salt and pepper. Add the pasta to the frying pan and toss in the lemony oil. Still on low heat, add some of the reserved cooking water, the mascarpone, butter, and some grated cheese. Mix well until well incorporated and remove from the heat. Add the toasted breadcrumbs and pine nuts to the pasta and mix well. Divide between 4 plates, add the quartered figs, and grate more Parmesan cheese on top. Serve warm.

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TOASTED MOZZARELLA, PARMA HAM & FIG FTIRA Makes 2 INGREDIENTS 2 ftajjar 120g mozzarella Handful of rocket leaves 2-3 ripe black figs 6 Parma ham slices Freshly ground pepper 2 tbsp olive oil METHOD 1. 2.

Preheat the oven to 180°C (gas mark 4). Slice the bread in half and place the mozzarella on the bottom part of the bread with some freshly ground pepper on top. Transfer the mozzarella-topped slice and the empty slice into the warm oven until the mozzarella starts to melt but not completely. Take it out from the oven and place on a chopping board. Arrange the rocket leaves on top of the melted mozzarella and drape the Parma ham on top with a drizzle of olive oil. Cut the stalk off the figs and discard, then cut off the other end. Slice the fig into wheels and arrange on top of the other layered ingredients. Serve warm or cold.

FIG AND HALLOUMI SALAD Serves 4 as a side INGREDIENTS 300g halloumi cheese 1 egg 4 tbsp semolina 3 tbsp sunflower oil 2 tbsp honey 1 tsp fresh thyme leaves Bunch of rocket leaves

4 figs, quartered 3 tbsp pomegranate seeds (optional) Drizzle of olive oil Black pepper

METHOD 1. 2.

4. 5.

Slice the halloumi into thick slices. In a small bowl, beat the egg and lay the semolina out on another plate. Dip the halloumi slices in the beaten egg and then roll into the polenta. Warm the sunflower oil in a non-stick frying pan until it is hot, then fry the coated halloumi slices for a couple of minutes on each side until they are golden brown. Transfer on some kitchen paper to remove excess oil. In a small saucepan, heat the honey with the fresh thyme. To assemble the salad, place the rocket leaves on a large plate and arrange the halloumi on top, with the figs around. Drizzle some hot honey over each slice of halloumi and finish with a scattering of pomegranate seeds, a drizzle of olive oil, and a grind of black pepper.

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FIG LEAF PANNA COTTA WITH PRICKLY PEAR JAM Makes 6 (small) Fig leaves are visible all around the Maltese countryside. Cut some fig leaves, responsibly, and toast them in a hot oven. Their smoky-coconut flavour works wonderfully with the cream. Sounds strange perhaps, but it is worth the try. INGREDIENTS Some flavourless oil 4 fig leaves, washed & torn 2 gelatine leaves (4g) 400ml double cream 100ml whole milk 50g sugar Prickly pear jam METHOD 1. 2.

3. 4.

FIG AND APRICOT TART

Serves 5-6

INGREDIENTS For the short-crust pastry 250g plain flour, plus extra 45g caster sugar 150g cold unsalted butter, diced Pinch of salt 1 egg yolk 1 tbsp cold water For the filling 2-3 ripe apricots 4-5 ripe figs 1 tsp vanilla extract 2 tbsp prickly pear liqueur 1 tsp cinnamon ½ tsp ground cardamom 1 tbsp orange juice 80g demerara sugar 3 tbsp cornflour To glaze 1 egg white, lightly beaten 2 tbsp demerara sugar

Using a brush, lightly oil 6 dariole or similar-size panna cotta moulds. Toast the torn fig leaves for a few minutes in a dry frying pan over medium heat, until they begin to smell good and toasty. Remove from the oven. Put the gelatine leaves in a small bowl of cold water and mix until softened. In a saucepan, heat the cream, milk, and sugar. Scrunching the toasted fig leaves with your hands, drop them into the warm cream mixture. When it starts to boil, remove from the heat, and leave to infuse for 4 minutes. Remove the gelatine from the water and squeeze excess water with your hands. Add the gelatine to the warm cream and stir well to dissolve. Strain the mixture through a sieve into a jug, discarding any solids left. Pour the mixture into the prepared moulds and refrigerate for at least 6 hours, preferably more. To serve, turn them out onto a plate and serve with prickly pear jam on top. Any other kind of jam works beautifully, nonetheless.

METHOD 1. 2. 3. 4.

6. 7. 8.

For the pastry, start by placing the flour, sugar, salt, and butter in a large mixing bowl and rub them all together using your fingertips until they resemble fine breadcrumbs. In a small bowl, lightly beat the egg yolk with the tablespoon of water. Add this to the other bowl and with your hands, lightly knead to form a very soft dough. Wrap in cling film and refrigerate for 1 hour. After the dough resting time, preheat the oven to 200ºC/ 180ºC fan/ gas mark 6. Quarter the figs and slice the apricots into roughly equal slices and remove the stones. Transfer the fruits to a mixing bowl and toss with the cinnamon, cardamom, vanilla, prickly pear liqueur, orange juice, sugar, and, cornflour. Set aside. On your work surface, place a sheet of baking paper, lightly dust with flour, and put the refrigerated dough on it. Using a floured rolling pin, roll out the pastry into a circle (approx. 30-35cm diameter). At this stage, you will notice that the edges are quite rough, and the dough is coming apart – do not panic, it is normal. All you need to do is to squish everything with your fingers to form. Transfer the dough together with the baking paper onto a baking sheet. Arrange the fruit slices in the centre of the circular dough by piling them over each other, leaving a border of around 4cm approx. Gently, fold the edges of the pastry over the fruit and use your fingers to bring the pastry together as gaps and tears start to form. Brush the tart with the beaten egg white and sprinkle the demerara sugar all over the crust. 8. Bake for around 40-45 minutes or until the crust turns into a dark golden colour. Take out from the oven and leave to cool for around 30 minutes before serving. You can serve this with a scoop of ice-cream.

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Only locally sourced ingredients at new Sliema restaurant H a m m e t t ’s C o l l e c t i o n a d d s a n o t h e r r e s t a u r a n t t o i t s l i s t ; H a m m e t t ’s Monastik in Sliema, using only locally sourced ingredients and traditional techniques of preservation

ammett’s Monastik has recently opened its doors on the Tigne Seafront in Sliema. The award winning company led by restaurateur Chris Hammett and head chef Jorge Lugo is determined to start a new chapter with its latest venture with a focus on local produce and sustainability. The menu is inspired by continental European cuisine, using only locally sourced ingredients and traditional techniques of preservation to get the best out of the seasonal produce available at the time, such as pickling and fermentation. These techniques used by monasteries to be self-sufficient are adopted in the restaurant, as well as the objective to live off the local land. Hence the name Monastik. Using only local produce means that a close relationship has been cultivated with dedicated local farmers who only use sustainable organic practices and cultivate their crops pesticide free, so they can offer the finest ingredients whilst also taking care of the land for future generations. The goal is to serve solely Maltese grown or caught food in the coming months. This comes with its challenges with ingredients such as sugar and oil to cook with, but sustainable alternatives have been found by studying the history books. Besides that, grains cultivated for the production of flour are currently not harvested in Malta anymore, but the restaurant is joining forces with a local farmer to revive these and other industries.

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eat is purchased from local farmers and is bought whole, to respect the animal by using every part of it in a concept of nose-to-tail eating. The team is slowly getting more involved with the growing of the animals and hope to be able to say that all our animals will be fed 100% organic food and be treated in a better way in the industry in the coming years. Monastik’s wines and cocktails are (created with ingredients) sourced from suppliers who use sustainable practices as well. Therefore, the mixologists can offer a cocktail list with many “100% organic” markings. Like the other Hammett’s establishments, Hammett’s Monastik works with a shared meal format. It’s encouraged that multiple dishes are ordered per table to be shared among guests. The idea is that patrons don’t only eat for sustenance, but also to share an experience with their fellow diners to bond and reconnect with them as well as create your own tasting ‘menu’ This also drives the kitchen team to constantly change the menu depending on what is available at the best possible time and allows guests to have a different tasting experience every time Hammett’s

Monastik is open for breakfast, happy hour and dinner. This is the fourth restaurant that has opened as part of IBB Hammett’s Collection Ltd. The other restaurants are Hammett’s Gastro Bar serving Asian Fusion dishes in Sliema, Hammett’s Macina Restaurant serving Ethnic Mediterranean dishes in Senglea and Hammett’s Mestizo serving meso South American food in St Julian’s.

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A UNIQUE DINING EXPERIENCE WITH A ‘FIELD-TO-FORK’ APPROACH USING L O C A L L Y- S O U R C E D INGREDIENTS

21, Church Street, St Paul's Bay, Malta experience@tarragonmalta.com • +356 77711161 www.tarragonmalta.com 18

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Traditional BBQ meals from around the world Wo rd s b y E m i l y Fr a n c i s

ummertime means a lot of things to a lot of people but there is one thing that the world has in common when it comes to Summertime foods: BBQ! It’s time to light up those grills! What does a traditional BBQ meal look like around the world? Surprisingly, these practices vary widely. Not to worry, I have the hookups for you on this subject! Not only am I married to a former competition BBQ master, but I am also partnered with a local professional chef and instructor who specializes in BBQ, Chef Ariel Guivi (Guivisdalsky). I reached out to friends far, wide and local to give you the best of the best in all things BBQ. AMERICAN BBQ I am from the United States, the great state of Georgia to be more specific. The home of southern American BBQ. The name of the game in America is smoked meats cooked low and slow. The trick is, it all comes down to the hours they cook and the spice rubs and sauces that they use. Each state has their own signature blend and style. The top two most common meats for American BBQ are pulled pork and brisket. I’ve prepared a serious BBQ recipe for pulled pork and brisket from Scott Francis pulling from both Texas style and Georgia rules. SOUTH AMERICA Chef Ariel Guivisdalsky hails from Argentina and he knows his BBQ. In Argentina and other South American countries, it’s not low and slow. It’s direct heat right over the charcoal. They use one of two options for direct heat: charcoal or wood. In South America, for a BBQ they serve several different courses and even different parts of the animal before they get to the main course meats. This includes the offals, or internal parts of the animal such as the intestines and other organs. It can be a several-hour ordeal eating BBQ in Argentina. Once you get to the main course of meats, it’s beef ribs or short ribs and bone-in ribeye as the mainstay. They don’t use a filet but the fatty part of the cow.

For their meat spices, they stick to salt and black pepper. They prefer to dress the meats with their signature sauces: chimichurri and salsa crioll ISRAELI AND MIDDLE EASTERN BBQ Israeli BBQ uses charcoal or gas grills. Chicken, beef or lamb are the meats of choice, no pork. Spiced up with their mix of spices and usually cooked on a skewer directly over the charcoal or over the gas grill. They generally serve the whole meal and all the sides at one time. The sides are usually pita bread, hummus and salads that accompany the meats. Spice blends include cumin, paprika, turmeric, sumac, salt and pepper. KOREAN BBQ Opposite to the Middle Eastern countries who keep kosher and stay away from pork, you have Korean BBQ that consumes more pork belly than any other country in the world. The number one dish for pork belly is known as Samgyeopsal-gui. For Korean BBQ information, I had to go to my friend who knows all things Korean BBQ, Eugene Jung, Korean-American Restaurant Owner. He is who first introduced our family to Korean BBQ in the United States. Here is what he says: “Korean BBQ is unique in the sense that it is rarely cooked outdoors like most cultures do when it comes to BBQ. Almost every Korean household has an indoor butane-run tabletop grill that you can use to grill in the kitchen for both the meats and the stews. Traditional Korean BBQ is cooked over coals (which Korean restaurants do often) but that’s not as accessible, especially in cities/ apartments/homes. Eugene says “Whenever I meet Korean BBQ newbies, the first thing I tell them is, there is no wrong way to eat Korean BBQ. There might be a wrong way to cook it, but you eat it however you want. Rare, well done, with rice, lettuce wrap or no lettuce wrap, etc. The combinations are endless!”

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BRISKET RUB INGREDIENTS Equal parts kosher salt and cracked pepper (This should be a very coarsely ground pepper) 1/2 part of garlic powder

GENERIC BBQ RUB FOR CHICKEN AND PORK INGREDIENTS 150g brown sugar 150 g turbinado sugar 75g sweet paprika 60 g garlic powder 1 tbsp celery salt 1 tsp cinnamon 2 tbsp ground black pepper 2 tbsp onion powder 2 tsp rosemary powder 1 tsp cumin There is no salt in this rub. Salt the meat first before putting on the spice rub using good sea salt or kosher salt

EMILY’S AMERICAN STYLE BBQ BRISKET OR PULLED PORK THIS METHOD REQUIRES EITHER A SMOKER OR A GRILL THAT CAN DO 2 ZONE COOKING. EITHER WAY YOU ARE LOOKING FOR INDIRECT COOKING OR A BARRIER OF SOME SORT BETWEEN THE FIRE AND THE ACTUAL MEAT.

METHOD 1. 2.

3. 4.

Start your fire and get it stabilised at a temperature of 250F/120C. Put your rubbed meat into the smoker. If using a 2 zone cooker, place the meat away from the fire on the colder zone. On average a good rule of thumb is that it will take 1-1.5hours of cooking for every .45kg of meat. We cook to temperature and not time as every piece of meat will cook differently. Have a spritzer bottle full of liquid to keep the moisture of the meat. Spritz the meat about every hour quickly so as to not lose too much temperature. When you spritz the meat also take a quick temperature check with an instant read thermometer. The first temperature we are looking for is approx 160F/70C. Right around this temperature is when large meats will hit what is called ‘the stall’. The temperature will hover in the stall for hours at a time. Once you have gotten to the stall you can use what is known as the crutch to help you power through. Check to make sure your meat has the proper bark on it. Bark is the black crusty exterior that forms on bbq while it slowly cooks. It might look like it is burnt but it’s far from it. If you have good bark, then you can crutch. If you aren’t currently happy with your bark, let it cook an hour or so more until you are.

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To use the crutch, get aluminum foil. You’ll need a large sheet or two sheets overlapped. Ideally, you will crimp the edges of the foil in order to create one large sheet and create a barrier to retain and juice that comes out of the meat. Place the meat in the foil and wrap it tightly. You can add apple juice, beef broth or whatever liquid you would like to help add moisture before sealing it up. Use 4-5oz of liquid. The meat will also render in fat of its own so don’t be surprised when you are done if there is a lot of liquid in the foil. Crutching the meat will cause it to braise a bit and will help get through the stall. The stall normally ends once you hit about 180F/82C. Next, we are cooking for doneness. If we want to make pulled pork, we want to cook to about 200F/93C. Pull the meat out of the smoker and open the foil package to let it vent for about 5 minutes or so. Close the foil back up and let the meat rest for about 30 minutes before pulling and serving For brisket, we want to start checking the meat at 195F/90C. We know brisket is done when our temperature probe goes in like warm butter. We open the foil and vent again before resealing and letting the meat rest.

CHEF ARIEL’S SOUTH AMERICAN CHIMICHURRI INGREDIENTS

METHOD

1 medium red pepper (capsicum) 1 large onion 6/7 cloves garlic Large bunch parsley 1 dry tbsp oregano 2 bay leaves Salt, pepper 150ml vegetable oil 100ml red wine vinegar

1. 2.

Chop all the vegetables very small by hand ideally. If you use a food processor pulse and drain the excess water from the vegetables after blending. Place in a large bowl, add the dry spices and mix. Add the oil and vinegar and make sure it reaches the edge of the mixture. Mix all, taste and correct seasoning if needed. Let it rest at least overnight and enjoy.

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PETRA VELLA DISCUSSES MARION MIZZI’S PHILOSOPHY OF HEALTHY EATING

RAYMOND FAUZZA 22

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I n t h i s e d i t i o n o f G o u r m e t To d a y , J a m e s C u m m i n g s s i t s

d o w n w i t h , P e t r a Ve l l a , M a n a g i n g D i r e c t o r a t M a r i o n M i z z i We l l b e i n g t o d i s c u s s t h e i r n e w b o o k , a n d t o l e a r n m o r e a b o u t t h e c o m p a n y ’s p h i l o s o p h y o f h e a l t h y e a t i n g a n d t h e i r a p p r o a c h to effective and sustainable improvements in fitness

his summer, the hugely successful Marion Mizzi Wellbeing — a household name in premier healthcare — announced the release of a new book specially designed to help people lose weight, control their eating habits and, ultimately, live a longer and happier life. Aside from its wealth of healthy and delicious recipes, The Marion Mizzi Diet seeks to address the underlying psychological and behavioural causes at the root of excessive weight gain and unhealthy eating; rather than simply containing a series of recipes to assist readers losing weight, the book dedicates a significant amount of space to discussions around nutrition and the science behind effective weight loss, as well as, importantly, how to “motivate and rewire your brain”.

“

across well to readers. This new book contains different types of meals, including vegan, vegetarian, pescetarian and carnivorous recipes. In addition to main meals, the book also includes side and snack dishes. Our programme works because we motivate people, making them really believe they can reach their desired weight. We rewire their brains — that’s why it’s the title of the book — and make them believe in their ability to change.

Our programme works because we motivate people, making them really Petra, can you start by telling us about believe they the inspiration for this book? can reach their My biggest inspiration is our clients, seeing them achieving great results daily desired weight. and changing their lives. Our programme offers three main elements: motivation, We rewire their making each individual believe they can reach any desired goal; treatments, which brains — that’s help our clients to lose inches as well as tone and firm their bodies, and lastly, why it’s the title of and most importantly, our 7-step diet, which includes our meal replacements, the book supplements and recipes.

The Marion Mizzi Diet is a balanced plan, which includes large volumes of food to ensure that those following it will never feel hungry, or desire to eat additional foods which are not part of the plan. Our clients attend the slimming club twice a week, and, at each session, we provide them with new recipe ideas. Our programme works because we know what our clients need. I started to write this book two years ago, while I was unfortunately suffering from COVID-19. I love to cook and experiment with recipes, and, judging from our clients’ feedback on the previous book in this series, this came

Our diet is not just a plan, but the recipe books are very important. Being able to choose from many different recipes allows for variety and maintains interest, while each meal being measured for one serving reduces waste and promotes ease of cooking. We want to make people’s lives as easy as possible. What sets this latest book apart from your previous publication, The Weight Loss Guide?

We have four different publications, though the Marion Mizzi Diet hasn’t fundamentally changed in 45 years because it works well for all body types. Each book is designed in the same way, and there isn’t one which is better than any other — they simply offer different recipes, which are all calorie-counted in the same way. The recipes in each book are designed to meet the nutritional needs of one person, and all have the same number of calories. The beauty of our recipes is that they are high in bulk, guaranteeing to fulfil a person for a long period of time. This ensures that, despite being on a diet, our clients feel satisfied and aren’t in danger of succumbing to hunger pangs.

”

In your experience, what is it that your clients find most difficult when trying to lose weight? The most difficult part is making the first call and coming in for a consultation. Clients usually don’t believe that they

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can lose weight and change their habits — they often have certain mental blocks associated with losing weight, such as believing themselves to have a naturally larger body type, or even that their blood type that might predispose them to gaining weight. However, once they come to us for help, we make their journey possible by first helping them believe in themselves.

recipes, to always change them and choose a recipe wisely. One should prepare the recipe they feel like that day or week. Do not repeat just a few recipes, otherwise you might get bored.

We show our clients how to change their eating habits and their mindset, and, once they learn how to follow the diet, they find it easy. Once our clients start to see results, they realise how capable they are. It doesn’t matter how old they are; if they learn how to follow the Marion Mizzi Diet, they always achieve the desired result.

My advice would be to never give up, and to believe in yourself. Everybody can do anything they put their mind to — we’re so confident in the Marion Mizzi Diet that, if someone has repeatedly tried and not succeeded, it has to be a mistake in how they’re following the diet.

The Marion Mizzi Diet contains a huge variety of recipes, including vegan and vegetarian dishes — are these inclusions new to the Marion Mizzi Diet? Marion Mizzi has been a vegetarian for the past twentyfive years. Our diet mainly consists of vegetables, fruit and pulses, and has been this way for a long time. Now, with all the awareness and availability surrounding these types of foods, it’s easier than ever to offer clients these choices of recipes. The idea of eating in bulk to lose weight may initially be a confusing concept for some readers. Can you explain a little more about the idea behind this, and how it can positively contribute to weight loss?

If you could offer one piece of advice to those seeking to improve their health, what would it be?

We’re here to help everybody understand the best way to lose weight, to find the solution that works best for them and make it possible. That’s why we offer a free consultation and free trial; once our clients come to us, they understand that losing weight is possible and that they’re capable of reaching their goals. The Marion Mizzi Diet is available now at www. marionmizzi.com/slimming/products, and in-store at the AX Palace Hotel (Sliema), Marion Mizzi Wellbeing (Fgura) and the Maritim Antonine Hotel (Mellieha). For further information, visit the website or call (+356) 2189 6545 / 2167 5696

For most people, the first thing that springs to mind when trying to lose weight is to decrease the amount of food one consumes. There are many diets around the world that advocate this and they can work, but only for a limited period of time. Our main goal here at Marion Mizzi is to make our clients’ change in diet last, so it becomes a lifestyle. Eating in volume means eating meals high in bulk, but without empty calories — providing maximum fullness while remaining nutritious. Our brains work in opposites: once you give a little, they want more, while consuming more causes us to want less. The Marion Mizzi Diet safeguards against this. Should a person have a good day, they can eat less and save the rest for a bad day, while still having more than enough to eat. Additionally, our clients are able to eat everything available on the diet without feeling guilty, while at the same time seeing a good weight loss result. Which recipes from this latest book are amongst your personal favourites? Each and every recipe from the Marion Mizzi Diet not only tastes good, but is good for our health too. Ultimately, my choice of recipe depends on my mood, how much time I have and where I’m going. It’s also important to not repeat

BBQ feast: One of the recipes from the brand new book

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A look into

Chef Alain James Grech's

Kitchen

CHEF ALAIN JAMES GRECH IS CHEF PATRON AT THE CHEF’S TABLE, ST PAUL’S BAY

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INGREDIENTS

METHOD

6 fresh scallops 1 tsp wasabi paste 1 tbsp olive oil 1 tsp lemon juice Chives, to taste Rock salt, to taste Fresh pepper, to taste

For the pickled cucumber 1 cucumber cut in ribbons 100ml yuzu vinegar 100ml water 50g sugar 1 tsp coriander seeds For the almond crisp 100g ground almonds 2 egg whites 50g flour 1 tsp salt

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2. 3. 4.

Chop the scallops and mix with the other ingredients to taste. Prepare the cucumber ribbons and roll the scallops in the cucumber, garnish with chopped green apple and the almond crisp. Cool the pickle, pour over the cucumber and set in the fridge. For the almond crisp, mix ingredients together, place on a tray with baking sheet and roast untill golden brown.

FILLET OF RED SNAPPER WITH GINGER AND CHAMPAGNE VELOUTE Serves 4

INGREDIENTS 4 red snapper fillets, cleaned and deboned For the creamed leeks 1 leek 2 lime leaves Chili, to taste 1 tbsp ginger 2 tbsp butter 100ml fish stock For the ginger and champagne veloute 200g ginger Chili, to taste 1 tbsp butter 300ml champagne 300ml fish stock 80ml cream 1 tbsp soya lecithin Lemon juice, to taste

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An alfresco feast in St Julian’s If you’re in the mood for a refreshing dip in the water and a good lunch or dinner outdoors, head to The Edge at the Radisson Blu in St J u l i a n ’s t o s a t i s f y y o u c r a v i n g s

W o r d s b y Te r r e n c e M i f s u d

t’s been an eventful year, and it’s only July. Summer is in full swing and it’s time to unwind. I’m craving a pool day, a cocktail in hand and a tasty lunch. I’m hopeful one of my friends or colleagues will tag along. In a span of a minute, a friend replied to my messsage, demanding to pick him up in an hour because he’s been longing to try the Edge restaurant and lido for a while now. It ticks all boxes, so that’s where we’re heading! We made our way directly to the sun loungers, marked our territory and jumped in the pool. Soon after, hunger struck... so lunchtime it was! We headed to the restaurant and were immediately welcomed by the down-to-earth restaurant staff. First things first, we ordered a couple of refreshing sodas from the selection of cocktails and cold beverages they had to offer. I spoiled myself with a green apple and watermelon soda while my friend opted for the strawberry and passion fruit. Both had the perfect balance of sweet and piquant, while also incorporating the slight bitterness from the green apple and tarty flavour of the passion fruit. To start, we opted for the classic tomato bruschetta with 30

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toasted Maltese (xiklun) bread topped with chunky tomatoes and local olive oil (you can never go wrong with bruschetta). In the meantime, we laid our eyes on the focaccia with Parma ham and burrata sitting on the adjacent table. We thought it would be a good idea to try it out ourselves, and trust me, it was. For the main course, I was immedietely set of the Cajun dusted baked salmon, which, I can say, was easily one of the best salmon fillets I’ve ever tasted. The lemon cream that accompanied it balanced everything out beautifully. Simply divine. My friend is a sucker for a juicy burger, so it was a nobrainer that he’d go for their special burger, which included a 100% beef patty and the Edge’s fan-favourite homemade sauce. A quick shoutout to the crispy steakhouse fries that kept getting better bite after bite. We were incredibly satisfied, yet there was still time (but

almost no space) to satisfy our sweet tooth. We indulged in their chocolate peanut, salted caramel semifreddo before making our way back to our sun loungers. This was exactly what I needed and the ideal kick-off to my Summer. Whether you have your eyes on the Edge for its outdoor swimming pools that will leave you feeling refreshed and energised or its Mediterranean-inspired dishes which will wow you with their flair and exciting flavour combinations, there’s even more reason to get excited because you can try one or five of their cocktails during happy hour everyday between 18:00 and 19:00. Oh, if swimming isn’t your thing and it’s too hot to exit the house during the day, they also open for dinner with live music entertainment on some days. Parking is also available at the Radisson Blu, and guess what? It’s free! P.s for those of you who follow a meat-free diet, don’t you worry, the Edge has got you covered with their selection of vegetarian and vegan dishes!

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The Chef:

RAYMOND FAUZZA 32

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Aw a r d w i n n i n g c h e f a n d t e l e v i s i o n p e r s o n a l i t y, Raymond Fauz za , shares his background, passion and kitchen s e c r e t s w i t h G o u r m e t To d a y

What inspired your passion for food and how did you start working in the industry?

“

You might say love of food runs in my family! My mother was a teacher who had a passion for cooking… I would have spent days watching her If I could. My dad worked in the catering industry; he was a food and beverage manager in a well-known restaurant in Malta. After having to choose between a career in football (which was something I was extremely passionate about) or in the catering industry, I decided to follow in my father’s footsteps, who guided me in the best direction possible and kept me grounded throughout. I began working as a waiter and eventually showed interest in the French cooking technique, flambé. Burning your food is not usually ideal, but sometimes you’ve just got to set stuff on fire to bring out its best. One of the chefs had realised that I was taking this career path seriously, and eventually taught me the ins and outs of kitchen.

I was amazed every time I stepped foot in the kitchen. I was fascinated by the scents, the heat, the white jackets and the discipline. Despite the heat, I knew this is what I wanted to do.

create whatever you want. Recipes are just guidelines, and you can change the ratios and add new ingredients to make a dish your own. How does it feel to be an award winning chef? Which award do you hold closest to your heart? I’ve won competitions in Malta and abroad, but my biggest accomplishment thus far was being recognised as Ambassador of food and culture in Strasbourg, where I was awarded a gold medal the cross of St John.

Working as a chef gives you more freedom and allows you to be more creative than just about any other career

My career flourished and I even had the opportunity to work outside of Malta; at the five-star Grosvenor Hotel in London, the Jewel Hotel in Goa and even at Micado Boutique Hotel in Holland. It’s been a crazy ride but I’ve never looked back. To this day, I still love the buzz of the kitchen. What do you love most about the industry? It’s the food. It’s my passion. Everything I create is made with love and handled with care. There are certain sacrifices that us chefs make to pursue our dreams. Running a kitchen might not be glamorous. It’s physically demanding. We work long hours, we work weekends. Stress can be all-consuming. Some people may compare it to a prison, but in my opinion it is the opposite. Working as a chef gives you more freedom and allows you to be more creative than just about any other career. You can

When did you open your first restaurant and where are you working at present? I opened my first restaurant 35 years ago, but found I’d rather focus on cooking –my first love- rather than the business aspect. I am currently working at Ta’ Censu, a restaurant in the heart of Floriana where I am responsible for everything from kitchen staff and costings to the development of new recipes and creation of menu.

”

Have you seen any changes in the culinary industry in the past few years? The last few years definitely witnessed a shift in the food and beverage industry in terms of consumer demand for healthy food. This generation takes health and lifestyle to be their priority. Restaurants have started to incorporate organic food, vegan dishes and many healthier dishes into their menu. Higher quality products are being supplied, leading to a better standard overall. What according to you does it take to become a successful chef? What is your advice to aspiring chefs? It takes a lot of practice and long hours to become a chef. You need to be an economist, a scientist and an artist. These, in my opinion, are the ingredients of a great chef. Having said this, I strongly believe that there is no great chef without an even greater team. www.gourmettoday.recipes 33

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CHEF RAYMOND FAUZZA’S PAN FRIED CRISPY OCTOPUS SERVED ON A BED OF ROASTED RED BELL PEPPER CHUTNEY INGREDIENTS For the octopus 2 kg octopus 3 tbsp olive oil 3 cloves of garlic chopped 1 tsp lemon zest 6 cherry tomatoes 2 tsp capers, unsalted Lemon thyme For the stock ( court bouillon) 2 litre water 500ml white wine 250g white leek 1 lemon 2 Bay leaves 4 whole cloves 1 sprig parsley 500g onions 500g carrots 250 fennel 2 tbsp rock salt (preferably pink salt)

For the creamy red bell pepper chutney 3 red bell pepper, roasted & skin and seed off. 4 cloves of garlic 12 fresh Bay leaves 4 anchovy fillets 500ml natural yogurt 3 tsp olive Oil, salt and pepper to taste. To garnish 2 tsp Seberian caviar 12 black berries salt and pepper to taste

METHOD 1. 2. 3. 4.

5. 6. 7.

8. 9.

To prepare the stock, place all the vegetables in a pot of cold water and bring to boil. Immerse the octopus in pot, reduce heat and simmer. Cooking it quickly will result in a rubbery texture. Let octopus rest in the court bouillon for about 30 minutes. Once the octopus it’s ready, remove the body from tentacles, and keep the head to make a beautiful pasta dish. In a hot non-stick pan, add the olive oil, fry the garlic and cook the octopus until nice and crispy. Squeeze the lemon juice, add the cherry tomatoes, capers, some lemon zest and parsley. When almost ready, add a touch of butter, deglaze with white wine and let it reduce by half. Check the seasoning. In a nice serving plate, add the sweet bell pepper chutney in the middle and serve the octopus on top. Garnish with mushrooms, cherry tomatoes, black berries, lemon, and last but not least add the some Sibarian Caviar for that extra. The dish is ready to serve.

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LOW-C SUMMER MEALS

RECIPES & PHOTOGRAPHY BY DANIEL PETRE, REGISTERED NUTRITIONIST 36

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ALORIE SHRIMP-AND-VEGETABLE SUMMER ROLLS Makes 16 INGREDIENTS 2 cups shredded carrots 1 small red onion, thinly sliced 3/4 cup plus 2 tbsp unseasoned rice vinegar 1/2 cup sugar 2 garlic cloves, smashed 1 tbsp Asian fish sauce Sixteen 8-inch round rice papers 16 cilantro sprigs 1 head Boston lettuce, separated 1 pound cooked large shrimp, halved lengthwise 2 yellow bell peppers, cut into 1/4-inch strips 3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well METHOD 1.

In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons of the vinegar and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain. In a glass bowl, mix the remaining vinegar, sugar and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved. Add the fish sauce and set aside for 30 minutes; discard the garlic. Meanwhile, soak 1 rice paper at a time in hot water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with the remaining ingredients. Halve the rolls and serve with the sauce for dipping.

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Eating Away From Home Eating out can be both convenient and a great opportunity to socialise. Nevertheless, such meals may be high in fat, sugar and salt, with portion sizes often larger than recommended.

There are various ways that one can make healthier choices such as (a) asking for smaller, starter portions; (b) avoiding over-ordering; (c) having a dessert or starter (not both); and (d) eating slowly and enjoying the meal. The way a recipe is described on a menu can provide hints to how it is prepared, for instance, ‘grilled’, ‘broiled’ or ‘steamed’ refers to food that is cooked with less fat whilst dishes with descriptions such as ‘fried’, ‘breaded’, ‘smothered’, ‘alfredo’, ‘rich’ and ‘creamy’ should be reduced as they contain higher fat content. To make your meals healthy it is important to include different food groups such as lean protein foods, low-fat dairy, fruits, vegetables, and whole grains. It is also important not to be hungry before eating out as this promotes over-ordering. Indeed, it is suggested to have a small snack like a piece of fruit before eating out. It might also be best to

order a small salad or broth-based soup before ordering the main meal. Eating out does not only mean going to restaurants but it can also mean enjoying the outdoors such as a picnic or at the beach with family and friends. This is also an important opportunity to select healthy foods such as wholegrain pasta, bread, side salad and foods with ‘good’ fats such as olives, olive oil, avocados, nuts, and seeds. Also, include fruits and vegetables and choose lean meat, turkey, chicken, or fish. Eating out does not have to happen at the expense of staying healthy. Focus on all the healthy options to add to the plate instead of the foods to avoid.

Superintendence of Public Health

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BRUSCHETTA GRILLED CHICKEN Serves 4

INGREDIENTS 2 tbsp olive oil 1 1/2 tbsp lemon juice raw, divided 1/2 dash Kosher salt 1/2dash Pepper 1/2 tsp oregano, dried 425g chicken breast, cleaned 4 boneless , pounded to even thickness 1 1/2 medium tomatoes, chopped 1 clove garlic, minced 1/2 tbsp basil, fresh 4 mozzarella slices 1/2 tbsp Parmesan, grated METHOD 1.

In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 15 minutes. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked through, 5 to 7 minutes per side. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture. Garnish with Parmesan and serve.

GINGER-CRUSTED SALMON WITH MELON SALSA Serves 4 INGREDIENTS 3 cups cubed cantaloupe ¼ cup packed fresh cilantro leaves 2 tbsp finely chopped fresh mint leaves 1 jalapeño 2 tbsp fresh lime juice salt & pepper 2 tbsp grated peeled fresh ginger 2 tsp curry powder 4 piece skinless salmon fillet 2 tsp vegetable oil METHOD 1.

In medium bowl, combine cantaloupe, cilantro, mint, jalapeño, lime juice, and 1/4 teaspoon salt, stirring until well mixed; set aside. In small bowl, stir together ginger, curry powder, 1/8 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Spread mixture evenly all over non-skin side of each fillet. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add salmon, ginger side down, and cook 10 minutes or until salmon just turns opaque in center, turning over once. Serve salmon with melon salsa..

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Swe BUT

HEALTHY.

RECIPES & PHOTOGRAPHY BY CJ BALDACCHINO 40

The Heavenly Bakes

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HEALTHY SNICKERS TART INGREDIENTS For the base 1-1/4 cups oats 3/4 cups almonds 1/3 cup coconut oil 1/3 cup maple syrup/honey/agave 3 tbsp cocoa powder 1/4 tsp salt 1 tsp vanilla For the top 250g dark melted chocolate For the caramel filling 1 cup dates 3 tbsp smooth peanut butter 1 tbsp coconut oil 3-4 tbsp water 1/4 tsp salt 1 tsp vanilla 1 cup salted peanuts

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METHOD 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

Preheat the oven to 350°F/180°C. Start by making the base. In a food processor, blend the almonds and oats together. Add the cocoa powder, coconut oil, maple syrup, salt and vanilla and combine together. Add the base to the tart pan and press to the sides. Bake for 15-20 minutes. Make the filling. Soak the dates in hot water for a couple of minutes, drain them then add to the food processor. Add the peanut butter and blend together. Add the coconut oil, salt, vanilla and water and blend together until smooth. Crush then mix the salted peanuts into the caramel. Melt the chocolate. Add the caramel on top of the base then add the melted chocolate on top. Add some sea salt on top if you wish. Refrigerate for about an hour minutes or until you’re ready to eat. Enjoy!

HEALTHY BROWNIE TRUFFLES INGREDIENTS 1 cup dates 1/2 cup walnuts 1/4 cup cocoa powder 1 tsp maple syrup 1/4 tsp salt 1/2 tsp vanilla

METHOD 1. 2. 3. 4. 5. 6.

Make sure to soak the dates in hot water first. This helps make the blending process faster. Add the dates and walnuts to the food processor and blend. Add the cocoa powder, salt, vanilla and maple syrup and blend until smooth. Form the batter into small balls and line on a baking tray. You can coat the truffles in melted chocolate, cocoa powder or leave plain. Refrigerate for 20-30 minutes then enjoy!

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QUINOA ENERGY BALLS INGREDIENTS 1/2 cup cooked quinoa 2 cups dates 1 cup walnuts 2 tbsp peanut butter 1 tbsp cocoa powder 1 tbsp maple syrup 150g dark chocolate Sea salt to top

METHOD 1. 2. 3. 4. 5. 6. 7. 8.

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Start by preheating the oven to 350°F/180°C and prepare the baking tray. Spread the cooked quinoa on the tray and bake for 30 minutes. Make sure to check the quinoa every 10-15 minutes to avoid Once it’s crispy, blend the dates, walnuts, peanut butter, cocoa powder and maple syrup using a food processor. Add the quinoa and pulse a couple of times. In the meantime, melt your chocolate. Form the mixture into balls and dip into your melted chocolate. Top with sea salt! Refrigerate for about an hour then enjoy! You can also freeze these to prep ahead.

High in Protein

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Packed with Minerals

Rich in Vitamins