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Editor’s Note Autumn Flavour It’s never easy to say goodbye to summer. Some of us still feel like we’re being forced to give up something special when October rolls around. But hey, on the bright side, cooler weather is arriving, a few rainy days are upon us…and not to mention the food! Just a fair warning, this issue will make you hungry! Keep warm and tuck into an autumnal feast with our seasonal selection of recipes – perfect for when the nights draw in. Pumpkin takes centre stage in this issue. I encourage you to be adventurous and try something new in the kitchen this month. Make everyday (and dish) count!

Philippa

CONTENTS

October

Gin Up

Potato Gnocchi

Editor: Philippa Zammit pzammit@mediatoday.com.mt

Vegan Indian Dahl

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

Published by:

Vjal ir-RiÄ§an, San Ä wann 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:

Augergine Involtini Radisson Blu Resort and Spa, Golden Sands Photo: James Bianchi

Pumpkin Fritters

October Contents 08

Gourmet Today TV is Back

What’s in Season

Pumpkin Special

Ethnic Corner

Surf ‘n Turf

Chef Hats Off

Slow Cooker Kitchen

How Millenials are Changing the Maltese Kitchen

76 www.gourmettoday.recipes 5

OIL & VINEGAR BOTTLES Jazz up your kitchen or table setting with handmade oil & vinegar bottles by Mdina Glass. They are available in a range of single colours with a textured finish or various colour patterns in a clear or frosted finish. Check out the options at Mdina Glass outlets or online at www.mdinaglass.com.mt. For more info call 2141 5786 or email onlinesales@mdinaglass.com.mt. Follow at facebook.com/mdinaglass

BOWLS Do you start turning to soup as the cooler months settle in as a warming, tasty lunch or starter? Well, how about enjoying your favourite recipes in handmade bowls created by Mdina Glass. The glassmaker offers a wide range of bowls in various colour combinations and a clear or frosted glass finish. Available in-store or online at www.mdinaglass. com.mt. For more info call 2141 5786 or email onlinesales@mdinaglass.com.mt. Follow at facebook.com/mdinaglass

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CHRISTMAS CHEER AT TA’ MARIJA There’s nowhere quite like Ta’ Marija to meet up with work colleagues, family or friends during the festive season. Combining delicious food and drink with an exciting and friendly atmosphere, they have everything you need for a truly unique dining experience. Awarded for over a decade as the Best Maltese Food Restaurant, the stylish surroundings are matched by the quality of their menu and varied entertainment line-up. Let us not forget their Saturday and Sunday allinclusive extravaganzas at €27.50 per person, and their Folklore Dinner Shows every Friday and Wednesday. With their festivities line-up they promise the perfect place to enjoy a festive feast, in a unique setting, for good value for money. Visit www.tamarija.com to find out more, or call on 21 434444.

SMART WATER BOTTLE These bottles are here for you to feel them, touch them, admire them and get addicted to them! Need to be reminded when you need to drink to prevent dehydration and reach your perfect daily water intake? Every glow will remind you to take a sip of water. Start tracking your hydration. EQUA will make sure to send you regular glow reminders when needed. Get yours at https://myequa.com/

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IS BACK ON YOUR SCREENS! Hosted by Gastronome Kurt Mifsud and Chef Keith Abela from the Mediterranean Culinary Academy, and Root 81’s Chef Patron Robert Cassar and head Chef Letizia Vella, the programme will not only show you how to prepare great meals, but educate and entertain you all at the same time! Do you love to eat, cook, and anything food related? Are you a picky eater or more of an adventurous one? Watching Gourmet Today will encourage you to try new things. Even more so, it will encourage you to even want to cook yourself. Now let’s meet the team…

Tune in to TVM on Thursday at 18:30

Kur

Keit

t ober

tiz

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How were you first introduced to the food industry and what are you doing today? KURT: l was introduced to the food industry through what I thought would be a summer job as a server in a fast casual restaurant. Nowadays, I work at the Mediterranean Culinary Academy as its current C.E.O. KEITH: One of my grandfathers was a chef and owned a restaurant where I spent time as a child watching him cook, but it was my father who influenced me most. I would spend time with my father on the family farm, collecting eggs or cutting fruit and vegetables. If we weren’t on the farm, my dad would take my brother and I fishing or foraging for olives and capers. Having access to these great quality ingredients made me fall in love with food and the processes behind them. I have been working in the professional kitchen for the last 15 years, and now I am an instructor at the Mediterranean Culinary Academy. LETIZIA: I trained under the institute of tourism studies and travelled abroad in Michelin star restaurants. I saw and experienced the ability of a restaurant to change and enhance someone’s mood and make their occasion memorable. Today, I got to do that! I currently work as a Head Chef at Root81. ROBERT: Whilst working in a couple of canteens, I was involved in everything from taking orders to cooking. I decided to take my skills to the next level, and read for a Diploma in Food & Beverage Operations. I joined one of the most prestigious 5 AA Star restaurants in the UK, The Vineyard Hotel in Berkshire. I continued working in the industry at some of the leading 5-star hotels for another 14 years. I am now living my dream, owning my own restaurant, Root81, in Rabat. What do you think the goal of a cooking show should be? What should viewers expect? KURT: Firstly, I think it’s got to be fun and entertaining; I think viewers should expect us to highlight local farmers and food producers and to share their passion and dedication as well as ours. KEITH: A cooking show should be educational and show the stories and processes (and struggles) of the dedicated people supplying the food we eat on a day to day basis. That is what people should expect the show to be; a journey of an ingredient, starting from the supplier to the chefs, all of whom have different styles of cooking. LETIZIA: I think the goal of a cooking show is to motivate the audience to prepare a specific recipe and learn basic information. Viewers should learn the origin cuisine. The most important thing is to enjoy the show

as well as the cooking process. ROBERT: A cooking show should not only create great meals, which the viewers can try at home, but should also be fun, educational, and entertaining. We will be creating different types of dishes using seasonal ingredients, promoting local produce, and cooking them with love. What is it like working on a TV show with other people? KURT: It’s a very new experience for me. I’ve never really done anything like this, so it’s a huge learning curve. I feel fortunate to be around such a lovely bunch of talented people to help us produce the best show we possibly can. KEITH: Great, to be honest. The behind the scenes staff is the engine of the machine and working together is always interesting. I mean, learning anything new is interesting. Working with the other chefs is also an important experience. All chefs have a different style of cooking and a speciality in which they excel, so working with other chefs is always an enlightening experience. LETIZIA: I’ve learned that cooking on TV does not only require skill for cooking but also looking good in front of a camera and working well on set and that does not always comes easy. But it certainly is rewarding and exciting! ROBERT: Nothing short of great! You get to meet different talented people who help you to continue learning. The TV show gives us a sense of freedom by allowing us to experiment and be creative. We also get to appreciate the work which such a show entails - not only on screen, but also behind the scenes. Any words of advice for aspiring foodies? KURT: Enjoy yourself, food is about stories and learning, so have fun with it. KEITH: Travel, taste everything, don’t be afraid to experiment, and always stay curious. Curiousity is the most important tool in any foody’s arsenal. Once you learn about what makes great ingredients you can really learn how to appreciate food. LETIZIA: Be passionate. Creating a beautiful, healthy, delicious meal is an art. What is so beautiful about cooking is that there is an endless amount to absorb. ROBERT: Always think about your drive and passion, pursue your dreams, work hard (very hard), and never stop learning! www.gourmettoday.recipes 9

LAMPUKI PIE Robert Cassar

Serves 1

METHOD

INGREDIENTS

For the dough

• • • • • • • • • • • • • •

1. Place flour into a large bowl, add diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. 2. Stir in a pinch of salt, then add 2-3tbsp water and mix to a firm dough. 3. Knead the dough briefly and gently on a floured surface. 4. Wrap in cling film and chill while preparing the filling.

Dough 200g flour 200g butter 50grm water 1 lampuka 1onion 1 clove garlic 500ml tomato sauce Pasrley Chives 2 potatoes 1tbsp butter 1 egg yolk Seasoning

For the filling 1. Clean the fish, cut it into slices and roll in the seasoned flour. 2. Fry the fish in hot oil until golden brown. Allow to cool and remove bones. 3. Fry the chopped onions in same oil used to fry the fish, add tomatoes and simmer for around 15 mins on low heat. 4. Add all the remaining ingredients and cook on low heat for another 30mins. 4. Add the fish to the mixture and mix well. 5. Line a greased baking dish with the pastry and fill in with mixture, covering the top with mashed potatoes.

LAMPUKI TARTARE Keith Abela & Kurt Mifsud Serves 1 - 2

METHOD

INGREDIENTS

1. Place the fillet of lampuki on a board skin side down and make an insertion on the tail end of the fillet between the skin and the flesh. 2. Hold your knife flat against the skin and slowly run the knife towards the head end of the fillet at a slight downward angle. 3. Using a knife, remove all the dark muscles around the fillet. 4. Once done, chop the clear white flesh into small chunks and place into a mixing bowl. 5. Into the bowl add a small amount of salt, oil and lemon zest and mix well. Leave the fish to marinate for a few minutes. 6. Finely chop the herbs, capers, chilli and shallot, and add them to the bowl. Mix all the ingredients well. 7. Taste the tartare and correct the seasoning as needed. 8. Serve in a bowl with a few drops of olive oil.

• • • • • • • • • •

100g lampuki fillet, boneless 10g capers, in vinegar 5g lemon zest 5g basil 5g chives 5g parsley 5g chilli 10g shallot Extra virgin olive oil Salt

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DUCK BREAST WITH GRAPE SAUCE Letizia Vella Serves 1

INGREDIENTS • • • • • • • •

1 duck breast Kosher salt Extra-virgin olive oil 2 cups red grapes Fresh chili ½ cup wine Pak choi 1 ½ cups vegetable stock

METHOD The duck 1. Bring the duck breast to room temperature before cooking. Season with salt and pepper. Salt will help to draw out the fat while the meat is cooking. You can also season with other spices. You can score the skin if you wish. 2. Preheat the oven to 200 C/ 400 F. 3. Place duck breast skin side down on a medium heat pan for about 5-7mins until golden brown and crispy. 4. Transfer the duck in a hot oven for approx. 6mins. 5. Remove, turn upside down, and rest for about 5mins. 6. Cut into thick slices. Duck should be served pink and juicy. The grape sauce 1. Cut the grapes in half and put in a medium heated pan with some fresh chilies. 2. Cook until grapes let out their juices. 3. Add some salt, red wine, and vegetable stock - reduce by half. 4. Add pak choi and cook until tender. 5. Add some fresh herbs.

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SEASONAL PRODUCE Look for these fruits and vegetables at the market for the best flavours at the moment

POMEGRANATE A red fruit which has anti-viral, anti-tumour, and antioxidant properties. Its antioxidant activity is three times higher than that of red wine and green tea. It is a good source of vitamin A, C, and E, as well as folic acid and minerals such as calcium, potassium and iron. Its composition of vitamins and minerals helps the body in absorbing more iron from the food we consume. Pomegranate can help prevent or treat high blood pressure, high cholesterol, oxidative stress, hyperglycaemia, and inflammation- preventing arthritis. Pomegranate seeds are simply perfect and tasty on their own, but if you’re looking to incorporate them into your next meal, there are also a variety of options.

AUBERGINES Aubergines contain fibre, potassium, vitamin C, vitamin B6, and phytonutrient content which all support heart health, improve blood circulation and nourish the brain. Aubergines can be cooked in a number of ways, with or without the skin. You can choose to steam, roast, boil, bake, or fry, but steaming is what preserves the antioxidant levels most effectively. When buying aubergines, look for smooth, glossy skins without blemishes. Feel the weight of the aubergine; it should be quite heavy. If it is light, then it usually means it is quite old and woody.

CARROTS Incredibly sweet and earthy, carrots are root vegetables, which are a particularly good source of Vitamin A in the form of beta-carotene, fibre, vitamin K, potassium and antioxidants – carotene antioxidants, which are linked to reduced risk of cancer. They are also linked to lower cholesterol levels and improved eye health. Carrots are mainly composed of water and carbohydrates, and have very little fat and protein. They are the perfect snack, crunchy, full of nutrients, low in calories, and a sweet taste. Very few vegetables are as versatile as carrots. Caramelised, glazed, baked, or boiled - it’s time to give the colourful vegetable the shine it deserves. 14

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CAULIFLOWER Cauliflower is a member of the cruciferous family (includes broccoli, kale, and Brussel sprouts) of vegetables. A nutrition powerhouse, which includes an impressive array of vitamins, minerals, antioxidants, and other phytochemicals – such as sulforaphane and plant sterols like indole-3carbinol, which appears to function as an antioestrogen agent. Its real power comes from cancerfighting compounds known as glucosinolates. Cauliflower provides some powerful health benefits. It’s is incredibly versatile and can be consumed raw, or cooked. It can also be used to replace grains and legumes in recipes, which is a great way to eat more vegetables or follow a low-carb diet. For example, it can be seasoned and mashed for a healthier version of ‘mashed potatoes’.

POTATOES Potatoes are an excellent source of vitamin C and vitamin B6. The presence of a good amount of carbohydrates and the rich amount of fibre helps digest the food. Since they are easily digested, soft and have sufficient amounts of vitamin C, along with good antioxidant agents, they also repair ruptured tissues and prevent internal and external inflammation. Potatoes are more energy-packed than any other popular vegetable and when eaten with the skin, have even more potassium than a banana. Baked, fried, or mashed, there’s no wrong way to cook potatoes.

PUMPKIN Pumpkin has a range of health benefits, and like carrots, is one of the best known sources of betacarotene, a powerful antioxidant which also gives the vegetable its vibrant colour. It is an often overlooked source of fibre, and with three grams per one-cup serving calories, it can keep you feeling full for longer on fewer calories. A cup of cooked pumpkin has more of the refuelling nutrient potassium than a banana, with 564 milligrams compared to a banana’s 422. It is also packed with nearly 20% of the recommended amount of daily vitamin C, which may help you recover from colds faster. Smaller pumpkins are better for eating. They are easier to peel and to cut into chunks. You’ll find the big ones won’t be as sweet and the texture may contain more water. If using fresh pumpkin, save the seeds and roast them yourself. www.gourmettoday.recipes 15

AUTUMN BUTTERNUT AND POMEGRANATE SALAD

Daniel Pisani at Marrow

Serves: 1-2

INGREDIENTS

The squash

The salad

The buckwheat

• • • • • • • • •

•

• •

1kg Butternut squash 2 tbsp olive oil 2 tsp curry 1/4 tsp ground ginger 1/2 tsp cinnamon 1 pinch cardamom 1 pinch cumin 1 pinch turmeric 2 tbsp date syrup (any other syrup may be used such as maple and agave)

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• • •

Small bunch of fresh coriander leaves (or parsley/ celery) 1 handful roasted pumpkin seeds (toast raw in the oven or toaster) Seeds of 1 pomegranate Optional 1 sliced okra

1 cup water half cup roasted buckwheat groats

METHOD 1. Chop the butternut squash into cubes (you may keep the skin on). 2. Add the chopped squash in a bowl and add the spices, syrup, and olive oil. 3. Roast in the oven for 35mins at 200 ºC or until the squash is soft. 4. In the meantime, boil 1 cup of water, and add the buckwheat. Reduce heat to low and cook for around 15mins. 5. After 15mins, fluff the buckwheat with a fork to prevent it from sticking. 4. Add all the ingredients to a bowl and enjoy this autumn delight.

ROSEMARY INFUSED AUBERGINE SALAD Serves: 1

METHOD

INGREDIENTS

The aubergine

The salad

• • • •

• • • • • •

1 Large Aubergine 1 tbsp olive oil 1 fresh stalk rosemary ¼ tsp Himalayan or sea salt

Bunch of rucola 6 cherry tomatoes 6 sundried tomatoes 1 marrow Handful crushed walnuts salt and pepper

1. Slice the aubergine in half. 2. Cut diagonally to form cubes (as seen in the image). 3. Coat the aubergines with salt, pepper, olive oil, and rosemary, making sure that you get a lot of the mixture within the cracks of the cubed aubergine. 4. Chop the marrow and sprinkle with salt and pepper. 5. Place the aubergine facing downwards on some parchment paper together with the chopped marrow. 6. Set the oven to 200ºC for around 40mins or until the aubergine skin looks wrinkly. 7. Cut the aubergine into the already formed dices and serve it as a side - alternatively mix with the rest of the ingredients and give it all a nice drizzle of cold pressed olive oil.

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Martina Camilleri at Food therapy - For a conscious living

CARROT TAGLIATELLE WITH LEMON BASIL PESTO

Serves: 1

INGREDIENTS

Toppings

• • • • • • • • • • •

• • • • • •

2 carrots; washed and peeled 1 avocado Handful fresh basil 1-2 garlic cloves Fresh parsley ¼ cup nutritional yeast 1/3 cup water Juice from 1 lemon Black pepper 3/4 cup chopped chard (or kale) 1tsp tahini or sesame seeds.

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2 pieces of okra ½ red bell pepper chopped into small pieces A handful of Lettuce A few slices of chopped fennel 3 or 4 cherry tomatoes Half a chopped leek

METHOD 1. After washing and peeling your carrots, using a peeler, ‘peel’ the carrots lengthwise until you reach the core (brighter yellow part of the carrot). You should end up with long, thin slices of carrot- like tagliatelle. Set aside, and allow them to soak in a bowl of lukewarm water. 2. For the sauce, scoop out the avocado flesh and throw everything into a blender or a food processor. Blend until smooth and creamy. 3. Place a few lettuce on your plate. Add the carrot tagliatelle, and place the pesto on top. Top with cherry tomatoes, chopped fennel and okra. You can also sprinkle some more sesame, nigella or pumpkin seeds.

CAULIFLOWER NORI ROLLS Serves: 1-2

INGREDIENTS

METHOD

• • • • • • • • • • • • • • •

1. Chop all the florets off from the cauliflower. 2. Place the florets and chives in a blender. Don’t over blend it. You don’t want a sauce or a paste! 3. Transfer into a bowl and add some black pepper, sesame seeds, nigella seeds, and psyllium husk. Stir well. 4. Chop up all the vegetables and slice them lengthwise. Slice the cheeks of the mango and do the same. 5. Place a piece of nori on the sushi mat. Spread the cauliflower ‘rice’ all over the nori sheets. Don’t make it too thick- about 0.5cm. 1. At the end closest to you, place some rucola, mango, avocado, cucumber, and pepper – do not overfill it. 2. Seal the filling with the nori and sushi. 3. Chop up some fresh ginger (optional) and tamari to dip your sushi into.

1 head cauliflower 1 pack of nori 2 avocados 1 cucumber 1 yellow pepper Fresh Rocket Fresh chopped chives 2tbsps nigella seeds 1/3 cup sesame seeds 1/3 cup psyllium husk Tamari 1tbsp white rice vinegar 1tbsp agave (optional) 1 mango Sushi mat for rolling (not optional)

DID YOU KNOW? The bigger the cauliflower, the better the taste.

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Holly Pisani at Peas & Love

POTATO GNOCCHI Serves 2-3

INGREDIENTS • • • • • • • •

500g of potato Coarse sea salt 1 egg yolk 50g 00 Flour Black pepper 150ml basil pesto Handful of cherry tomatoes 10 fresh peas or beans

Gnocchi are heart-warming and filling. They make a nice change to conventional pasta. Whether served with a traditional tomato sauce or simply butter and sage, they work in a variety of ways.

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METHOD 1. Peel and boil your potatoes for about 10 minutes, until they are flaky but not too wet and soft - they should crumble in your hands. 2. When the potatoes are cooked, process them through a potato ricer until they come out in a fine rice consistency. 3. Sprinkle the potatoes with a good amount of salt and pepper, add your egg yolk, and flour and kneed into a dough consistency. 4. Roll pieces of the dough out into a long sausage-like form and cut into small gnocchi. 5. Use a fork to form grooves in the gnocchi (this step is optional but it allows the gnocchi to hold on to the sauce better). 6. Your gnocchi can be used with a variety of different sauces. We have tossed the gnocchi in basil pesto, fresh peas, and cherry tomatoes and topped off with a squeeze of lemon and parmesan.

PUMPKIN, AMARETTI AND GOATS CHEESE RISOTTO Serves 2-3

INGREDIENTS

METHOD

• • • • • • • • • •

1. Preheat oven to 220ºC. 2. Chop your pumpkin into 2cm cubes and place on a baking tray. Drizzle them in oil and a good amount of salt and pepper. Place them in the oven for 30mins. 3. Chop the onion and garlic finely and place in a large frying pan. Fry for 5mins in butter, until the onion is soft and translucent. 4. Add the rice and coat it in the butter. Leave it to cook for another minute. Add the white wine and leave it to cook until all the liquid is absorbed. Chop 5/6 sage leaves finely, and add them to the rice. 5. When the pumpkin is roasted, remove it from the oven. Place half the chunks to one side to use later. The other half can be placed in a food processor and pureed. 6. Slowly, add the stock to the risotto until it is all absorbed and the rice has cooked for approximately 15-18mins. 7. When all the water is absorbed, add the puree and chunks of pumpkin to the risotto. 8. In a clean pan, add a large piece of butter. Fry some whole sage leaves until they are crisp. 9. Plate the risotto and sprinkle with crushed amaretti biscuits, goat’s cheese, and fried sage leaves.

Olive oil Sage 1 small white onion 1 garlic clove 1 cup arborio rice 500g pumpkin 2 cups white wine 2ltrsVegetable stock 10 amaretti biscuits A large knob of butter

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Go Fresh Go Local 22

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Daniel Pisani, co-founder of Marrow and veggie boy at Vincent’s Eco-Farm, believes that fresh, local produce is the best alternative to mass produced and often tasteless supermarket produce.

genetic ‘flaw’ to their advantage and load their products with ingredients most of us find irresistible. This has become so ingrained within our society that eating healthily everyday is almost frowned upon or considered abnormal.

On an island plagued by fast food restaurants and dependence on foreign products, our relationship with food has drastically changed from that of our ancestors. We are no longer aware of who feeds us, where our food is coming from and how it is being processed. It just comes in the form of a packaged product from miles away saying “eat me, eat me, I’m healthy!”

We are a Mediterranean island, but our diet is far from that of our Mediterranean ancestors, whose diet was mostly made up of local, seasonal produce, and the occasional meat and dairy. Whilst previously considered a luxury food group, animal based products have become one of our main sources of energy, which according to numerous scientific studies, is unsustainable for the planet and detrimental to our health. Processed meats in particular have become staples in households, often times at the expense of healthy fresh produce.

As someone who has gone through numerous fads and diets in order to remain fit and healthy, I found that sticking to a plant based diet, using mostly locally sourced whole foods to be the most sustainable and rewarding for the body and soul. Our hardwired genetic craving for salt, sugar, and fat has allowed companies to exploit this

Over the years, I have become more and more aware of the connection between our diet, our lifestyle, and the degradation of our health. This has inspired my sister and I to document our food journey, and share our recipes with everyone. As much as possible, we try to use locally sourced seasonal produce, and focus on the Mediterranean lifestyle. For any lifestyle tips, do not hesitate to drop us a message on our Facebook page @ marrowhealth

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NOT JUST ANOTHER TOURIST TRAP Words by Philippa Zammit The possibilities are endless for dining out in Mellieha. Some consider it to be a minefield of touristtrap restaurants offering depressingly overpriced mediocre food. Many locals would see the address of Tosca and go running in the other direction. Fourtunately, there are some dazzling establishments and authentic local finds. Located on arguably one of the most touristic streets in Mellieha, Tosca is anything but a tourist trap. At Tosca, all dishes are cooked with fresh and good quality products, ranging from pasta and pizza to fresh meats and fish. The service is quick and the decoration, with wooden tables and brick walls, make it the perfect haven for charging ones’ batteries and feeling at home. My guest and I started off our meal with a seasonal special - lampuki carpaccio with asparagus and pomegranate. You won’t be able to find this one on the menu everyday, though. The restaurant develops seasonal specials that change every few weeks to keep up with the constantly-changing seasonal produce grown locally. Then came the grilled octopus with grazed fennel and smoked paprika vinaigrette. It was so fresh, the octopus tasted like it was just plucked out of the water. Every element of the dish was exquisite and describing the flavours is impossible – you simply need to try it. Just to give you a slight hint, each bite had a unique flavour, from sweet to smokey and intense. 24

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Equally as impressive was the main course that followed – pork belly with local apple jam. I was intrigued and interrogated the chef about what seemed to be a magical sauce- a really interesting addition too - which turned this dish into something really special. Everything was so well executed on the plate and that pork belly was stunning, too. And then came my favourite part… dessert! We opted for a portion of mqaret, served with prickly-pear liquor and cinnamon ice-cream, because let’s be honest, mqaret are never a mistake! We tried to be adventurous by ordering a deconstructed snickers, which

consisted of peanut butter biscuits, toffee sauce, peanuts, and chocolate and peanut mousses. This was indeed playful, innovative and a display of skill, attention to detail and ingredients, technique and textures.

The restaurant develops seasonal specials that change every few weeks.

Feel like a plate of pasta, or a pizza corona? Mum feels like something a little more fancy? Tosca is another good spot for families looking to indulge in a quick meal or dip their toes into fine dining, but without the price tag or time commitment. Whether it’s date night, dinner with the parents or you simply fancy a sumptuous meal, Tosca has got you covered. Opens daily for dinner from 6pm onwards.

Tosca • Gorg Borg Olivier Street, Mellieha • Tel: 22801927 www.gourmettoday.recipes 25

IGT Maltese Islands

Ensuring quality from vines to wines

Ripeness

Vine C u l t i va t i o n

Checking quality parameters and sugar content using a refractometer

Tending to and pruning the vine all year long

H a rv e s t Hand-picking the grapes

PRESSing Extracting the juice

F e r m e n tat i o n Converting grape juice to wine

Wines of Distinction DOK Malta â&#x20AC;˘ DOK Gozo IGT Maltese Islands dokmaltadokgozo dokmaltadokgozo.gov.mt

Brought to you by

Staying In Season Sticking to the theme of seasonal produce, executive chef James Bartolo and pastry chef Jimmy Aquilina from Radisson Blu Resort and Spa, Golden Sands, whip up a few recipesâ&#x20AC;Ś recipes which highlight the best of autumn produce in all its flavourful glory.

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PUMPKIN SOUP

James Bartolo at Radisson Blu Resort and Spa, Golden Sands

INGREDIENTS

METHOD

• • • • • • • • •

1. Heat the oil in a sauce pan. Add the chopped onions and garlic. Cook for 5 minutes. 2. Add the chopped pumpkin and the tomato paste. Cook for 10minutes. 3. Add the vegetable stock. Let it boil and simmer for 30 minutes. 4. Let it cool and puree the soup. 5. Reheat the soup. Add the pumpkin seeds, yogurt and serve

500g pumpkin 1 onion 2 garlic cloves 2ltrs vegetable stock 1tbsp tomato paste 2tbsp olive oil Salt and pepper Natural yogurt Some roasted pumpkin seeds

AUBERGINE PIZZA INGREDIENTS

METHOD

• • • • • •

1. Slice the aubergine into 1cm slices and grill from both sides. 2. Spread the tomato sauce on the grilled aubergine. 3. Add the halved cherry tomatoes, figs, gorgonzola, and finally, the fior di latte. 4. Bake in the oven until the cheese is melted. Serve warm

1 large aubergine 100ml tomato sauce 100g fior di latte 100g cherry tomato 6 figs 75g gorgonzola

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AUBERGINE INVOLTINI INGREDIENTS

METHOD

• • • • • • •

1. Blend the fresh bread and basil. 2. Lay the sliced aubergine on a baking tray. 3. Sprinkle with the bread mixture. Add the mozzarella and asparagus. 4. Fold and wrap with the sliced parma ham. 5. Drizzle with olive oil and bake for 25 minutes. Serve.

1 aubergine sliced 6 large asparagus 6 pieces mozzarella 6 slices parma ham 2 slices fresh bread Basil leaves Olive oil

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POMEGRANATE SPONGE CAKE

Jimmy Aquilina at Radisson Blu Resort and Spa, Golden Sands

Pomegranate cream INGREDIENTS • • • • •

250g pomegranate puree 4 whole eggs 150g sugar 150g unsalted butter 8g gelatin leaves

METHOD 1. In a saucepan, add the pomegranate puree, sugar, and both eggs. 2. Continue mixing until it starts to boil, then remove from heat and add the butter. 3. Blend until dissolved and well mixed. 4. In the meantime, soak the gelatin in cold water. Squeeze the excess water from the gelatin and add it to the mixture.

Pineapple jam INGREDIENTS • • • •

200g pineapple finely chopped 5g pectin 65g sugar 4g gelatin

White chocolate bavarois • • • • •

250ml milk 250g white chocolate 3 egg yolks 250ml semi whipped cream 10g gelatin

METHOD

Sponge cake

Yoghurt ice-cream

1. In a sauce pan add the milk and the sugar and bring to a boil. 2. Turn off the heat and add the beaten egg yolks and the gelatine leaves (already soaked in water). Add the melted chocolate. 3. Leave to set and then add the whipped cream. 4. Pour into the desired mould and leave to set in fridge.

• • • • • • • • • • • •

• • • • • •

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210g cream cheese 30g sugar 75g milk 35g unsalted butter 75g egg yolks 5g vanilla paste 40g flour 15g corn flour 160 egg whites 100g sugar 10g lemon juice Bake 190 degrees for 12 mins approx.

90ml milk 50ml cream 30g glucose 75g sugar 300ml plain yoghurt 10g milk powder

GLUTEN FREE CARROT CAKE DOUGHNUTS INGREDIENTS • • • • • • • • • • •

90g walnuts 260g grated carrots 190g gluten free flour 3g baking soda 5g baking powder 3g xanthan gum 2 whole eggs 210g sugar 175ml vegetable oil ½ tsp cinnamon powder ¼ tsp nutmeg

Cream cheese icing Ingredients • 45g butter • 45g cream cheese • 200g icing sugar • ½ tsp vanilla • 20ml milk

METHOD Doughnuts 1. Cream the sugar and oil. 2. Add the eggs followed by the shredded carrots. 3. In the meantime, combine the GF flour, xanthan gum, cinnamon, nutmeg, baking powder, and baking soda. 4. Add the other ingredients to the sugar mix and mix well. Add the walnuts. 5. Preheat the oven to 175 degrees and lightly spray a doughnut pan with cooking spray. 6. Put the cake mix into a piping bag and pipe the batter evenly. 7. Bake for approx. 15 mins. Icing 8. Beat the butter and cream cheese, vanilla, and the icing sugar. 9. Beat until smooth, and then add the milk until the frosting is sufficiently thinned out.

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A TALE OF TWO CITIES (RESTAURANTS) Words by Amy Micallef Decesare Large droplets of rain are falling on my freshly blowdried hair, the air is fresher than I’d like it to be and there are large, dark clouds promising worse weather ahead. Where am I off to? Valletta. Why on earth would I be heading to Valletta? Well, because paying a visit to Patakka and L’Artiglio is worth it, even in a blizzard. And believe you me, that is not a claim I make lightly. On Eagle Street, on the lower part of Old Bakery, just a few minutes walk from the hustle and bustle of the centre of Valletta is where you’ll find Patakka.

the majestic boutique hotel Palais Le Brun, Patakka opened its doors just 5 months ago, though you’d never guess so. We were greeted by camera shy head chef Andrew Grech and less camera shy general manager Sean Camenzuli, who were eager to show us their stunning creations, both in terms of food, as well as in terms of the restaurants’ décor.

We hurried inside, eager to find shelter but we got so much more than just that.

After what can only be described as a sublime couple of dishes, featuring perfectly seasoned rock fish and a banana-based dessert that was to die for, we embarked on a short journey to L’Artiglio, to get inside the minds of head chef and general manager Janine Camilleri and front of house manager Stefano Borg Olivier.

Brought to you by the same team behind L’Artiglio, Patakka is a slightly more elevated, elegant version of the L’Artiglio we all know and love. Located within

Young, supremely passionate and with a keen eye for detail, we caught up with Janine as she expertly panseared rabbit liver and grilled some local asparagus.

L’Artiglio • Melita Street, Valletta • Tel: 22476601

Patakka • Eagle Street, Valletta • Tel: 22260310

34 www.gourmettoday.recipes Heritage Malta | dinners@heritagemalta.org • Mob: 79706554

As she described her methods and inspiration, I was secretly praying I’d be able to try everything her kitchen produced. Spoiler alert: my prayers were answered.

common, they also differ in a couple of ways too. A more rustic, raw version of Patakka, L’Artiglio tends to do less with the same ingredients, resulting in charming, always delicious, yet more understated dishes.

I digress. With a knack for experimentation, both Janine and Andrew share a passion for the somewhat unusual, both in terms of flavor combinations as well as textures. Eased by the fact that literally every Both Janine and person involved in the two restaurants Andrew share have an extremely strong food (and not a passion for to mention: wine) culture, trying out the somewhat new things is what they do best! unusual, both in

If you’re struggling to grasp the concept, just picture the two as siblings. Though raised by the same parents, with similar values and morals, sister 1 opts for jeans on a Friday night, whereas sister 2 would rather throw on a pair of A-line trousers.

terms of flavor

Despite being a trained accountant, In conclusion, if it’s fresh local produce combinations as Janine was inspired by her mother’s you’re after, a cellar full-to-the-brim well as textures. experimental cooking from a very with top of the range premiums and young age. Vowing to always put love magnums, a tremendous selection of into her food, a notion Andrew shares too, Janine made whiskeys or dishes, which are not only cooked to it her mission to attract true and genuine food-lovers, perfection, but guaranteed to excite all five of your primarily those with a taste for adventure. senses… you’ve come to the right place(s). Well… mission accomplished. Though the two restaurants have a great deal in

We hope you’re excited, ladies and gentlemen, the winter season is about to get a lot more interesting in our beautiful capital city.

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36 www.gourmettoday.recipes Heritage Malta | dinners@heritagemalta.org â&#x20AC;˘ Mob: 79706554

WHEN TRADITION BECOMES ORIGINAL Life could get pretty predictable at times especially when practices turn into tradition. Christmas lunches and dinners could easily fall into such an agenda. Well, what about using actual tradition to be original this year? Heritage Malta is offering the opportunity to surprise yourself as well as your guests by sitting at a table where the served food is none other than an 18th century corsairs’ menu. This new concept is based on wide research in both local and foreign archives, as well as on the study of artefacts located in the Agency’s museums, which shed light on the food of the past and historical menus. Recipe books, kitchen inventories, butcher bills, and receipts from pasta factories feed Heritage Malta’s curators with inspiration to come out with novel ideas, which provide us with the ability to taste history. In 1778, Captain Leopoldo Desira left Malta on board of his frigate. His campaign was a well-planned endeavor. The Captain even splashed out cash on two tins of tea, six bottles of rum, and a wheel of cheese from Naples for his officials. Domenico Mursello, a Greek lieutenant under his command, was dispatched with the auxiliary craft of the frigate and was ordered to harass Muslim shipping. What followed was a disastrous attempt that lead Mursello into a momentous adventure. While fighting against Ottoman

war ships, he lost his ship and evaded being captured, by hiding in abandoned silver mines. During this turmoil, he also met his future wife and children. Freedom knocked at his door on Christmas Day, when his Captain managed to save him. This is just the beginning of the story... This Christmas, Heritage Malta guests will be able to experience the thrilling life that thrived on board a corsair ship, by tasting the food that was prepared on board Captain Desira’s vessel hundreds of years ago. This special menu will include pasta fritters, chick pea soup, and roasted pork shoulder. Rum and raisin biscuits will be served as a digestive, accompanied with slow brewed coffee, or the sophisticated officers’ tea. A professional team of Heritage Malta curators, and a number of chefs will be working together to give life to this bygone menu. Tracing the right genuine ingredients is a fascinating enterprise in itself. Meals will be presented in the distinctive and spacious St.Angelo Hall at the Malta Maritime Museum, which is housed within the building of the Old Royal Naval Bakery in Birgu. For more information about this historical Christmas Menu, and for group bookings, contact Heritage Malta on dinners@ heritagemalta.org or call Clive Cortis on 79706554. www.gourmettoday.recipes

The Life of a Grape Vine Grower Pure art, true love and sheer dedication finely intertwined within a vine grape grower provide all wine lovers with healthy vines producing best quality grapes which will then be fermented into awarded winning wines.

are the blooming and growth (early spring to summer) followed by the leaf fall and eventual dormancy experienced in autumn and winter. This cycle repeats itself and growth is experienced again from the vine the following spring.

The work of the grape vine grower is often neglected and goes by unobserved even by most expert wine lovers. However, the grower’s work constitutes the basis for one of the biggest segments within the food and beverage sector – WINE.Indeed, vines are known to live for long years. Cultivation of vines for wine production dates back for centuries. Indeed, Malta is known to have been producing wine ever since the times of the Phoenicians.

Indeed, without human intervention, grapevines tend to grow in a creeper formation of leaves and branches. From a viticulture perspective, this habit has to be controlled and it is the grower’s role to ensure a proper development of the vine so that it produces grapes with ideal characteristics for making wine. It is only with the meticulous pruning and training that the grape vine grower manages to shape the vines and ensure that they focus their energy on grapes and not only on shoots and leaves. High quality grapes, like the ones used for DOK Malta, DOK Gozo and IGT Maltese Islands are the starting point to obtain excellent wines. The grower can only reach the highest qualities by employing cultivation techniques over the years though the results may only be obtained over a period of years.

The grapevine is a perennial plant. The role of the grape vine grower is central all throughout the process since the annual growth cycle of the vines involves many events in the fields all throughout the year. The vine’s cycle depends a lot on the climate in which it grows though the main stages

38 www.gourmettoday.recipes

Canâ&#x20AC;&#x2122;t get enough of Pumpkin www.gourmettoday.recipes 39

PUMPKIN FRITTERS METHOD

Pascal Holland INGREDIENTS • • • • • • • • • • • • • • • • • •

630g shredded pumpkin 270g shredded sweet potato 2 cloves garlic finely chopped 2inch piece of ginger 2 ½ tbs curry powder 2 ½ cups coconut flour 3 cups all-purpose flour 2 carrot 150g purple cabbage 2 jalapeno sliced 1 large mango 2 small spring onions Handful coriander 2tbs Sesame oil 5tbs Grape seed oil Juice of 1 lime 1 ½ tsp ginger juice 1tsp honey

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1. Place shredded pumpkin and sweet potato onto a dishcloth. Wrap and twist until most of the liquid is removed. Once done set aside. 2. Finely chop the garlic and ginger and combine with pumpkin mix along with the curry powder and coconut flour. Mix and combine. 3. Using a Y-shaped peeler, cut the carrot into thin strips (place in ice cold water to create a curl effect.) 4. Using the same peeler, work your way around the mango, removing the skin. Slice the mango in half, holding the fruit vertically and trim the remaining flesh off the pit. Finish the mango by slicing the pieces horizontally into smaller cubes. 5. Finely chop up the spring onions, purple cabbage and coriander, sliced jalapeños, and combine. 6. Take pumpkin mixture and roll into balls roughly the size of a golf ball. 7. Flatten and shape to form fritters; Be careful not to add too much as they might break up during the cooking process. 8. Coat in all- purpose flower before placing in the hot oil. Coat the bottom of a large sauté pan (1-1.5 inches deep) with vegetable oil and place it over medium-high heat. 9. Once the oil is hot, add 2-3 fritters at a time and cook for approx. 2-3 minutes. 10. Flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture. 11. Plate the mango salad and fritters, drizzle and season to taste, serve immediately

CONCHIGLIE WITH NDUJA AND RICOTTA BAKED IN PUMPKIN METHOD

Gaby Holland Serves 6

INGREDIENTS • • • • • • • • • • • • •

1 medium sized pumpkin 400g pasta, fusilli, penne or conchiglie 150g nduja 200g ricotta 2 onions, chopped 3 cloves garlic, chopped salt and pepper chopped parsley pinch of nutmeg olive oil ½ cup vegetable stock 150g parmesan cheese Sprinkle of pumpkin seeds

‘Nduja’ is a particularly spicy, spreadable pork salumi from Italy, available from most Deli counters.

1. Preheat oven to 375ºF. 2. Place pumpkin flat-side-down or remove thin slice from one side so pumpkin will be stable. With sharp knife, cut pumpkin in half horizontally, slightly above stem, to form bowl. 3. Remove fibre and seeds. With spoon or ice cream scoop, scrape out some of flesh so shell has a thickness of ¾ to 1 inch. Set aside the pumpkin flesh to add later to sauce. 4. Brush edge of pumpkin lightly with oil, then place cut-side down on baking sheet. Bake for 45 to 60mins or until pumpkin still holds it shape but flesh is cooked and can be pierced easily with a toothpick. 5. Cook pasta al dente (cooking with continue later in oven) and drain; set aside. 6. Meanwhile fry onions in olive oil until almost golden, add the garlic and fry for another minute, Add the chopped pumpkin that you have reserved together with the stock and nduja paste until all pumpkin is softened (you may need to add some more vegetable stock) and sauce is quite smooth. 7. Season with nutmeg and a pinch of salt and pepper. 8. Add the pasta to the sauce and stir in 2/3 of the parmesan cheese. 9. Carefully turn baked pumpkin over. Place in large shallow baking dish or leave on baking sheet. Fill pumpkin cavity with half the pasta mixture. Dot layer with crumbled ricotta and top with remaining pasta. (Put any pasta that won’t fit in another small baking dish). 10. Bake for around 25mins or until filling is just turning golden. Bring out tray and sprinkle with the rest of the cheese and pumpkin seeds. 11. Return to oven for a further 10mins until a nice crust has formed on top. 12. Remove from oven and let stand for about 10mins to settle before serving. 13. Serve scooping out a portion of pasta and some of the cooked pumpkin. www.gourmettoday.recipes 41

PUMPKIN CAKE WITH CHEESECAKE SWIRLS METHOD

Gaby Holland INGREDIENTS For the cake • • • • • • • • • •

230g unsalted butter, softened to room temperature 200g packed light or dark brown sugar 1 large egg, at room temperature 1tsp vanilla extract 500g pumpkin (peel end and roughly chopped) 250g plain flour 1tsp baking soda 1tsp ground cinnamon 2 ½ teaspoons ground ginger ¾ teaspoon salt

For the cream cheese swirls • • • •

224g cream cheese, softened to room temperature 50g castor sugar 1 large egg, at room temperature 1 teaspoon vanilla extract 32g pumpkin seeds

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1. Steam pumpkin until soft (approx. 30minutes). 2. Mash until smooth and places in fine mesh colander to drain excess liquid. (you may leave to drain overnight or for at least a couple of hours) 3. Preheat oven to 177°C. Grease or line the bottom and sides of a 9x13-inch baking pan with grease proof paper leaving an overhang. Set aside. 4. In a large bowl using an electric mixer, beat the butter for 1min on medium speed until completely smooth and creamy. 5. Add the brown sugar and beat on medium high speed until fluffy and light in colour. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. Add the pumpkin until well combined. 6. In a separate bowl, whisk the flour, baking soda, cinnamon, ginger and salt together until combined. On low speed, slowly mix into the wet ingredients. Do not overmix. The mixture will be thick. Spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer. The rest will be added later. 7. In a medium bowl beat the cream cheese with a whisker for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Drop random spoonfuls on top of the pumpkin batter. 8. Drop the remaining pumpkin batter on top of the spoonfuls of cream cheese. 9. With a rubber spatula or knife, begin gently swirling the two together. Both mixtures are thick, so go slowly. Jiggle the pan back and forth to get the layers to settle into the pan. Don’t worry if it looks messy; everything will come together in nice swirls as the bars bake. Sprinkle pumpkin seeds on top of the swirled batter. 10. Bake for 35-40 minutes, until a toothpick inserted in the centre comes out with just a few moist crumbs attached. 11. Allow to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares. 12. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.

A MOUTH-WATERING AFFAIR Words by Philippa Zammit The Village Kitchen, located a stone’s throw away from the hustle and bustle of Naxxar, delivers locally sourced top-notch ingredients with exquisite presentation. Although you can eat a la carte, the main attraction at the moment is the truffle menu. You can also ask for the Cicchetti tasting menu, which is ideal if you are craving some international tapas but would rather opt for The Village Kitchen’s cozy ambiance on a stormy winter day. Chef Mario Palumbo is the head chef at The Village Kitchen, as well as at Cicchetti- and let me tell youhe’s got an impressive back story. His 15 years of experience in the industry pays off here.

tell you that, at the moment, any dish with them will trump all other dishes on the menu.”

Chef Mario provided us with a little insight into what we can expect on the The Village Kitchen’s truffle menu this season. Truffles are a big thing in the food world. If you haven’t had truffles before – moment of silence to brush away the tears – it’s hard to describe how they taste. They’re luscious, earthy, and umami-packed. We didn’t want to miss out on the truffle train, so we left it in the hands of the chef to A simple pasta prepare a few dishes from their new dish is the ideal truffle menu for us to sample.

way in which to experience black truffles.

As we sat at our table decked with wine glasses, Mario Palumbo approached us with the menus and wine list. “I just received a fresh batch of truffles from my hometown, Perugia,” he told us, “and I can honestly

We started off with pan fried foie grass with rhubarb chutney and and just the right amount of truffle shavings. I do love the mouthwatering taste of truffles, but like everything else, too much of a good thing, and things can go awry.

The Village Kitchen • Triq il Markiz Scicluna, Naxxar • Tel: 27484554 44

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Chef Mario then brought out a plate of seared scallops with crispy pancetta, carrot mayo, and a foam of horseradish, once again topped with fresh black truffles. He generated some applewood smoke using a smoke gun and trapped it under a glass dome with the dish for a few minutes. Once the glass dome was removed, the dish was complete with a bonus of smoky goodness… the flavours of this dish were spectacular. Next came Chef Mario’s favourite dish on the menu… homemade taglioni with black truffles and pecorino cheese. I can honestly say this was one of my favourites, too. I’ve always been a fan of simple recipes that are made with few ingredients but are still flavour-full. Classic and simple, making the black truffle the star of the dish. In my opinion, a simple pasta dish is the ideal way in which to experience black truffles. You just can’t go wrong... and trust me, this was Italian food at its finest. Lucky for us, we also got to sample a few dishes from the restaurant’s a la carte menu. Chef Mario brought out his smoke gun once again and prepared applewood smoked risotto with prawns. This was followed by a classic carbonara, chicken roulade, and last but certainly not least a piece of the hottest meat in today’s marketplace – Kobe beef. My mouth may never water again at the sight of a less marbled piece of beef. Will I be able to enjoy regular beef ever again? Honestly, I don’t know. Trying to close a deal, or entertaining a new client? The casual yet elegant atmosphere at The Village Kitchen can guarantee that closed deal. Private tables in private areas are also available. Whether you’re planning that business meeting, Christmas gathering, or staff party, call Head Chef Mario directly to tailor your experience. The restaurant is located in the road of the old trade fair grounds and parking is as easy as can be, making your experience even more convenient. Opens Monday to Sunday for lunch and Tuesday to Sunday for dinner.

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Noble, from the Ground Up

The masterly crafted Gran Cavalier collection of noble varietal wines is the signature series of Malta’s fourth-generation family winery, Emmanuel Delicata. The award-winning range of four flagship wines is made from hand-picked grapes grown in the most expressive vineyards of the Delicata domaine. In bringing you the finest from the vineyard to the glass, no leaf has been left unturned, no labour spared, no time rushed. Each wine reflects the goodness the Maltese land can bring forth under Delicata’s careful custodianship.

The Gran Cavalier Chardonnay, Sauvignon Blanc, Merlot and Syrah D.O.K. Malta selection holds Malta’s highest quality wine classification. The wines have won Gold, Silver and Bronze medals, and a total of 26 awards at international wine competitions.

WWW.DELICATA.COM

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A TEA PLANTATION JOURNEY Trekking through the breath-taking tea plantation regions of Sri Lanka was an unforgettable journey. Tea cultivation has been a tradition on ‘the island of the sun’ for more than 150 years. The kindness of the natives and their state of everyday happiness was a welcoming change from the busy streets back home. Sri Lanka, previously knowns as Serendip and as Ceylon (from where the tea got its name) is the world’s fourth largest tea producer, that generates the livelihood of thousands of families. Tea shrubs flourish in every region of the island, from the flatlands to elevations of more than 2000 meters in the mountainous areas. The island’s climate makes for premium tea quality, aroma and taste. All this, thanks to the humidity, cool temperatures and the rainfall of the country’s central highlands. There are 6 main tea regions in Sri Lanka namely Kandy, Dimbula, Nuwara Eliya, Ratnapura, Uva and Ruhuna. Dimbula, located in the western highlands, produces the peak quality in spring with its brisk, fresh and palatable teas. The Uva area in the eastern highlands produces its best quality in late summer teas with their distinctive robustness and tartness, known as the Uva taste. The Nuwara Eliya region is situated in the middle of the central highlands and exquisite high quality tea with floral and bright infusions is produced here all year round. This is one of the most picturesque places we have visited throughout our tea exploring journey. Here, the never-ending tea plantations promote a sense of heaven on earth.

Old tea factories are transformed into prestige hotels, where one can experience the real tea shrub story and truly understand how tea is harvested and commercialised. Teas that are more full-bodied are cultivated in the medium grown Kandy region, whilst the strong teas are produced in Ruhuna, a low grown area. The natives play a crucial role in the tea making ritual and the tea master’s role is usually passed on from one generation to another. We were awestruck with their dedication and love for tea. Tea is a vital part of their heritage and culture. The leaves are plucked by hand one by one and placed in sacks. This is usually carried by the tea garden workers and then left at a pick-up point for collection. A single tea plantation may take 2 hours to cover by jeep and this makes the job of the tea harvesters laborious. Hard as it looked, we only saw happy welcoming faces as we approached the garden labourers. Ceylon tea is not only popular as a single leaf tea but it is mostly used in blends. In our Tettiera Tghanniqa blend, we use high quality single leaf tea from the Nuwara Eliya region, specifically from the Kenilworth tea garden, which is then blended with Maltese carob. Our other artisan blends such as Morning Tune, Earl Grey Radiance, Thai Chai, Under the Mistletoe and Ceylon Cocoa Charm are all blended with Ceylon teva. Tettiera is a Maltese artisan tea company offering whole tea leaves in various packs for any tea lover and for B2B solutions. Available online and at selected retailers and elite hotels & restaurants. For more information visit www.tettiera.com | rediscover@tettiera. com | Tettiera® 2018 © www.gourmettoday.recipes 49

KOREAN STYLE STICKY CHICKEN WITH CAULIFLOWER EGG FRIED RICE Serves: 4 For sticky chicken

For Cauliflower egg fried rice

INGREDIENTS

• 500g skinless and boneless chicken breasts - sliced into large chunks • 2tbsp chili powder • 1tbsp vegetable oil • 2tbsp soy sauce • 1tbsp rice vinegar • 3tbsp honey • 1tbsp sesame seeds • 2 stalks green onions – chopped

• 1 head cauliflower, chopped into florets and pulsed in food processor to form ‘ricelike’ texture • 1 onion - finely chopped • ½ cup frozen Peas • 2 carrots - finely chopped • 1 green bell pepper – finely chopped • 2 eggs - beaten • 1tbsp sesame oil • ¼ cup soy sauce • 1tsp brown sugar • ⅛ tsp. ground ginger • 2tbsp green onions – chopped

For sticky chicken

METHOD

1. Put the chicken pieces on a sheet of parchment paper, and sprinkle the chili powder on top. Cover with another piece of parchment paper, and pound the chicken with a meat mallet, until each piece is well coated. 2. In a large pan over medium high heat, add oil. 3. When oil is hot, add the chicken. 4. Cook on each side for two minutes, or until chicken is cooked through. 5. Transfer to a plate and set aside. 6. In the same pan over medium heat, add soy sauce, rice vinegar, and honey. Bring to a boil. 7. Let the sauce bubble for about 2 minutes, until it thickens slightly. 8. Return the chicken to the pan, and cook for another 2 minutes, until chicken is coated evenly with the sauce. 9. Sprinkle the sesame seeds. Stir one last time to coat evenly, and turn the heat off. 10. Transfer the Korean sticky chicken to a bowl or a plate, and top with chopped green onions.

For Cauliflower egg fried rice METHOD 1. Chop head of cauliflower into florets, and place in food processor. Pulse until it starts to resemble rice. Set aside. 2. Heat a large wok over medium heat, and drizzle in sesame oil. 3. Add onion, carrots, bell pepper, and sauté until tender approx. 5 minutes. 4. Meanwhile, in a small bowl, whisk together soy sauce, brown sugar, and ginger. Set aside. 5. Slide veggie mixture to one side of the wok, and add in the beaten eggs, scrambling until cooked through, and then incorporate with the veggies. 6. Stir in cauliflower ‘rice’, and cook for about 5 minutes. Then, pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender. 7. Top with green onions, serve and enjoy! 50 www.gourmettoday.recipes

Anthony Aquilina and Samantha Debono at Tony’s Foods

VIETNAMESE BEEF MEATBALLS INGREDIENTS • • • • • • • • • • • • • •

500g ground beef 1/3 cup fresh coriander – chopped 5 cloves garlic – finely chopped 1tbsp fresh ginger – chopped 1 onion – chopped 3tbsp fish sauce (divided 2:1) 1tbsp sriracha ¼ cup hoisin sauce ½tbsp honey 2tbsp soy sauce 2tbsp vegetable oil 2tbsp water 2tbsp sesame seeds 1 green onion – finely chopped

METHOD 1. Place the ground beef, chopped onion, fresh coriander, garlic, ginger, 2tbsp of the fish sauce, honey, sriracha in a blender and blitz to get a good, even mixture. 2. Transfer the beef mix to a bowl. 3. With a tablespoon, form ‘ping-pong’ sized balls form the mix. 4. Fry the balls in the vegetable oil, in a pan or wok for about 5 minutes, turning them frequently to ensure even browning. 5. Meanwhile, in a medium sized bowl mix the hoisin sauce, the remaining 1tbsp of fish sauce, the soy sauce and water. 6. Remove the meatballs from the hot pan and place them in a bowl to the side. 7. Place the ingredients from step 5 into the pan. Bring to a boil and simmer for five minutes. 8. Add the meatballs to the mixture and mix well. 9. Cook for a couple of minutes. 10. Sprinkle with sesame seeds and finely chopped green onions.

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COCONUT CHICKEN CURRY Brought to you by Borges Serves: 4

INGREDIENTS • 2 chicken fillets • 1 onion • 1tsp curry powder • 600ml coconut milk • Salt • Black pepper • Borges olive oil

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METHOD 1. Start by cleaning and drying the chicken fillets and cut into thin strips. 2. Add salt and pepper and cook in a frying pan with a little Borges olive oil over a low heat until golden brown. Put aside. 3. Chop up an onion and gently fry. 4. When it begins to change colour, add the curry powder and coconut milk. 5. Leave to cook for about 5 minutes and when the sauce begins to reduce, add the chicken strips and cook for about 10 more minutes. 6. Add salt and pepper to taste.

ASIAN STYLE CABBAGE STIR FRY INGREDIENTS • • • • • • • • • • • •

4 garlic cloves – minced 1 medium onion - finely chopped 1 medium cabbage – shredded 2 carrots – grated 2tbsp soy sauce (use Tamari sauce if Gluten Free) 1tbsp sesame oil ½ tbsp to 1tbsp sriracha cauce 1tbsp granulated sugar 1tbsp olive oil 1tbsp sesame seeds ½ green onion - finely chopped. 2 smoked Maltese sausages - cut into small chunks

METHOD 1. In a wok, heat the olive oil and add the sausage. Cook for around 7-10 minutes on medium heat. 2. Add onions and cook for a couple of minutes, then add the garlic. Cook for another 2 minutes, or until translucent. In the meantime, in a small bowl, mix the soy sauce, sesame oil, sriracha and sugar - set aside. 3. Add the shredded cabbage and grated carrots. Mix well, cover, and reduce to low heat. 4. Cook for approx. 20 minutes on low heat, until the cabbage has reached the desired consistency. 5. Uncover, and add the sauce mixture which you set aside before. 6. Mix well and cook for approx. 2-3 minutes, until most of the liquid has been absorbed. 7. Serve garnished with the sesame seeds and green onion.

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VEGAN INDIAN DAHL Serves: 4

INGREDIENTS • 2 onions - chopped • 3 carrots - chopped • 2 green bell peppers chopped • 5 garlic cloves - minced • One-inch piece of ginger - minced • 1 tbsp turmeric powder • 1 tbsp cumin powder • 1 tbs corriander powder 54

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METHOD • • • • • • • • • •

1 tbsp garam masala 1 tsp mild chili powder 1 tsp ground cinnamon 2 tbsp olive oil 2 tbsp tomato paste 400ml tomato sauce 400ml vegetable stock 200g red lentils Mint for garnish Salt and pepper to taste

1. Make sure to soak your lentils in water for at least four hours prior to cooking. 2. Fry vegetables in oil in a wok for about 15 mins medium heat. 3. Add the spices and fry for another 5 mins. 4. Add tomato paste and cook for a minute. 5. Add tomato sauce, cook on low heat, and cover for 30 mins. 6. Mix lentils, add in the vegetable stock, and cook for around 30min until thick consistency is obtained. 7. Season with salt and pepper to taste. 8. Serve hot with a sprig of fresh mint on top.

MIDDLE-EASTERN PISTACHIO ROSE WATER CAKE Fran Farrugia at Baked

INGREDIENTS

METHOD

• • • • • • • • • •

1. Preheat oven to 160 degrees. 2. Cream the butter and sugar together until fluffy, then add the rosewater. Adding the flavour at this stage will help distribute it better rather than adding it at the end. 3. Add the lemon juice and pistachios to the mix, keeping around 2tbsp at the side for decoration. 4. Fold in the flour and baking powder. 5. Transfer the mix to a 9inch baking tray and bake in the oven for around 40 minutes. The top will start to brown after a couple of minutes but don’t be tempted to open the oven mid-baking as this will make the cake sink in the middle. 6. Once done, let the cake cool completely on a cooling rack. 7. Whip up the cream, smear it all over the top of the cake, sprinkle the pistachios and rose petals and voila! Your show stopping cake is ready to be served.

200g butter 200g sugar 3 large eggs 150g chopped pistachios Juice of 1 lemon 30ml rose water 135g flour 2tsp baking powder 30ml heavy cream Fresh roses to decorate

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www.gourmett oday.recipes Attard56 & Co. Food Ltd - Tel: 21 237555 Â· facebook.com/attardcofood

What we’re eating Gourmet Today’s top Ethnic eateries SHAKINAH Looking for the perfect spot to indulge in Indian cuisine? Visit Shakinah for some of the best curries you’ll ever have. They present Indian cuisine in an interesting selection of exquisitely prepared, colourful, dishes. Biryani king prawns, chicken madras, pakora, tikka.… you name it, they’ve got it. Situated on St.Julian’s seafront, your night can be completed with a nice walk on the promenade. Gorg Borg Olivier Street, St. Julian’s. Tel: 27318000

MIDDLE EAST MUSE Alongside an exuberant bar, an outdoor lounge, and an extensive menu with food crafted and prepared by their very own Moroccan chef, this place will allow you to immerse yourself in the very best of Arabic cuisine in a sophisticated and upscale dining environment - truly a Middle Eastern Muse. St. Rita Street, St. Julian’s Tel: 21581582

BANH MI STATION Fancy a quick lunch? This Vietnamese and Asian food van is rolling on a mission to fulfil the desires of food lovers and respecting nature along the road too. The menu is frequently updated, with as many beloved Vietnamese dishes as can be. Fresh, tasty, delicious and authentic flavours which keep us going back for more! Their best seller, the Bahn Bao is to die for! Different location every weeks Mob: 99704461

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A SUNDAY BUFFET WORTH GETTING OUT OF BED FOR Words by Amy Micallef Decesare For lack of a better phrase: winter is coming. I don’t know about you, but in my books, cold and blistery afternoons are synonymous with feasting, right? In case you were wondering, I’ve got just the perfect restaurant in mind, which not only lives up to my winter feasting expectations, but dare I say it, exceeds them. Well, hold on to your hats, ladies and gentlemen, as I present to you: Fra Martino. Found in the midst of elegance that is Corinthia Hotel, St. George’s Bay, the restaurant is ready, able, and willing to exceed your expectations, too. As I may have mentioned before, buffets and I aren’t exactly the greatest of friends. However, making the decision to pluck myself off my bed that Sunday morning, was the best I’ve made in a while. I made my way down to St. George’s Bay and a sense

of calm washed over me, as I remembered that dining at Fra Martino entitles me to three hours of complimentary parking; thus giving me ample time to indulge in seconds (and thirds). The sense of calm I felt earlier was hastily replaced by a wave of excitement and a sharp pang of hunger as I entered the restaurant. With child-like wonder, I investigated every inch of the place, eager to begin the food marathon. Spoiler alert: the food is delectable. And though I am fully aware of how grandiose a claim that is, I stand by it 100%. I’m referring to each and every station here, ranging from the fresh pasta bar, to the ethnic corner, to the cold cuts section, all the way to the carvery table. Oh, and if you have a smidgen of doubt that I didn’t make it my mission to try every single thing I laid my eyes on, think again.

Fra Martino • Corinthia Hotel, St. George’s Bay, St. Julians • Tel: 21 374 114 58

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As with most eateries, especially nowadays, where there’s a new establishment opening up every couple of minutes, it is rarely just the quality of the food that matters. I’ll even take it as far as to say that the ambiance and experience in all its entirety, is just as crucial. That’s where Fra Martino comes in, with a surprisingly strong hand to play. Do you have young, extremely picky children? Let’s just say I could write an entire review on the kids’ section alone.

is guaranteed to put a smile on their faces. Just in case you’re thinking that mere chicken nuggets aren’t enough to keep your child entertained, there’s more. On-going live music and animation, tailored specifically for those extra restless kiddies, are also provided by the restaurant.

Ranging from the fresh pasta bar, to the ethnic corner, to the cold cuts section, all the way to the carvery table.

With an entire corner dedicated to the likes of your offspring, whether its (shockingly tasty) chicken nuggets, potato smileys, or madeon-the-spot candy floss they’re after, Fra Martino

Oh and here’s the kicker: if they’re under 12, they eat for FREE!

Feeling stressed out by the mere concept of having to cook for your family of 12 next Sunday? Why not treat them, and yourself, to a delicious three-hour-long food marathon, instead?

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Jordan Clements

Surf ‘n’ Turf

Jordan Clements is senior sous chef at Marriott courtyard Edinburgh; The Lantern Room. He was previously the Head Chef of a Michelin rated restaurant and Chef Patron at another three restaurants. He has previously won British meat student Chef of the year, as well as other national competitions.

THE PERFECT SURF ‘N’ TURF The perfect surf and turf doesn’t need to be the stereotypical approach of grilling some garlic prawns or langoustines and adding them to a steak. Take an alternative approach, and serve a light fish dish to start the perfect dinner or a side-dish to accompany your guests’ well-seasoned steak for main course.

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THE PERFECT CRISPY SKIN COD MOULIS This crispy skinned cod and fresh moulis is bursting with rich zesty flavours that prepare the palette well for a juicy well-seasoned and seared steak. As a chef, I’m always thinking outside the box, and this crispy skin cod dish starts off the meal with a taste explosion, lightly settling your palette into the next course of steak. INGREDIENTS

METHOD

• • • • • •

1. Place the olive oil and lime juice in a blender and blend on pulse for several minutes until emulsified. 2. Using a potato peeler strip the moulis into long strips and place into a bowl with the chopped mint, chilli and torn coriander. 3. Pour the lime and oil into the mix, and season whilst mixing by hand. 4. For the fish, score in three lines across the skin side, salt and set into a roasting hot non-stick pan with 2tbsp oil in it, leave the fish for several minutes and then place into an oven for 6 minutes at 160 degrees. 5. Remove the fish and place onto a grease proof paper one-two mins to allow the excess oil to drain. 6. Serve skin side up on top of the moulis. 7. Note: the hot pan is the trick here. Put it on a mid to high heat for several minutes, and don’t let the pan start to smoke, just simmer.

1/2 large moulis 1 red chilli 1 small bunch coriander 4 mint leaves Juice of 6 limes 1/2 cup of olive oil

THE PERFECT STEAK Ensure your steak is properly seasoned, seared, and well rested before serving. A cheap cut of steak can taste just as good as the most expensive cut, with a little attention paid to the following steps: INGREDIENTS

METHOD

• Steak • Butter • Thyme • Olive oil • 1 clove garlic

1. 2. 3. 4. 5.

Season your steak, salt and pepper both sides Let the steak rest in a refrigerator overnight. Make sure the pan you use is smoking hot with a splash of olive oil. Place the steak into the pan and do not touch it. Depending on how you would like it cooked, leave the steak for 2-3 minutes, then turn. The colour should be dark and well seared. 6. At this stage, add a knob of butter, a sprig of thyme or rosemary, and a clove of crushed garlic. 7. Tilting the pan to an angle, use a spoon to baste the steak with the butter mixture until the butter starts to brown. 8. Finish your steak in the oven for a well- done steak (this will ensure the fibres of the meat do not become dry and too tough) 9. Always allow your steak to rest for 2-3 minutes before serving. 10. If you aren’t basting you are wasting all the flavour from the fat of the steak. 11. Coat the steak with butter and the herbs to provide the perfect finish.

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TALKING MAL T A’S SANGIOVESE

Sangiovese label that comes (san-joh-VAY- Malta is thirsting for more wine made from locally-grown recommended. varieties. GEORGES MEEKERS makes a case for our zeh) was shyly introduced to Sangiovese. It’s one of Malta’s least explored purple grapes In fact, DelMaltese vinethat have a lot more to offer. icata was the yards at the first winery to turn of the century. Unfortunately, it remains one of the give the variety a chance, namely as an unwooded moleast grown cultivars, covering only a total land area the no-varietal in their Medina selection way back in 2007. size of about six football fields. It has been consistent in quality throughout its eleven consecutive vintages as a toothsome red with a unique In Italy, however, it’s the most widely planted grape. It character. plays the key part in the making of renowned Tuscan wines like Chianti, Chianto Classico, Vino Nobile di I fancy the wine’s aromatic levity with delicate Montepulciano, Brunello di Montalcino and Morellino scents of potpourri, its generosity of tart Morello di Scansano, as well as countless Supertuscans. cherry flavours and forest fruits on the palate, and its charming combination of wayward frankness, unasTrue, Sangiovese can be a sensitive grape and needs suming directness and gusto which is unmistakably attention to site, clone and yield. But, although it’s not Sangiovese. a grape for everywhere, it’s willing to travel and settle. Its tannins are pliable and this medium-bodied red Nowadays, winemakers make a range of different wine is vibrant enough to match a variety of dishes. styles of wines from this prodigious grape in and outside You could eat spaghetti, pizza, cold cuts and cheese its Italian birthplace. Sangiovese should also succeed in platters without it, but why would you? Sangiovese is Maltese vineyards, like it has done beyond Italy’s bor- the perfect way to wash down each forkful. ders in California, Chile, Argentina and Australia. A bottle of Sangiovese that hails from Malta might Give a pied-à-terre to vines of the right strains in Mal- not get the same attention as its Tuscan counterta’s coastal areas and you’ll see them thrive in our ap- parts, but then again very few wines from outside propriately poor but limestone-rich soils. The Maltese the region, including the fine ones from neighbourbright and dry weather is suitably sunny, too, for the ing Umbria, Marche or Romagna, ever do. berries of the slow-ripening Sangiovese variety to ripen fully. Be that as it may, Delicata’s unoaked Medina Sangiovese will absolutely appeal to anyone with nostalFor now, though, given the scarcity of local plantings, gia for the floral perfume and juicy vibrancy of young only a handful of different bottlings of characterful Sangiovese as the wine represents an approachable Maltese Sangiovese are commercially available. Delica- and unspoiled varietal style that Tuscany has long ta’s Medina Sangiovese IGT Maltese Islands is that rare forgotten.

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

CHEF HATS OFF CATCHING UP WITH THE DEFINITIVE(LY) GOOD GUIDEâ&#x20AC;&#x2122;S MONTHLY WINNERS

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May

June

What does being voted chef of the month mean to you? By far, the most rewarding prize of all is getting the chance to work hard at a job that your heart is set on and absolutely love doing. Being voted as chef of the month complements this further for me. It’s a hallmark of hard work and an award that further encourages and motivates me to move forward in my career. In fact, I’d like to take this opportunity to thank all the people that took time to vote for me.

What is your favourite ingredient to work with? I love cooking with vegetables such as mushrooms, avocados, sweet potato, courgettes, and others, as they have an interesting flavour and a natural sweetness, plus you can do so much with them. In fact, I never get bored going to the farmers’ market and choosing a vegetable that is in season and then creating something delicious with it. Also, I`m very fond of truffles at the moment. They are so incredibly powerful, indulgent, delicious and unique. You only have to use the smallest amount to get an amazing flavour. People are always very excited to eat them too as they leave a very special taste.

Head chef Steve Vella: The Lord Nelson

What is the favourite dish on the menu and why? At the moment, the confit duck ravioli with figs, orange emulsion and duck skin is my favourite dish on the menu. Also, our best-selling dish; the Three Little Pigs which consists of a variety of pork meats, including pressed belly, shoulder flavour sausage,ham hock, and cheek croquette. The sophisticated combination of flavours blends exquisitely together and gives these dishes their unique touch. Other than food what are your passions? I love playing billiards and football in winter, whereas during summer-time I love spending my free-time doing water sports especially going out with my jet ski and enjoying the sea in its full bliss away from the crowded beaches.

Chef of the Month Competition

Chef patron Kerstin Manicolo: Surf n Turf

Other than food what are your passions? I am very fond of motorcycling - in fact, in my free time I try to ride my bike as much as possible. I find that motorcycling is a good way for me to relax after a busy week. I also feel that it helps me be more creative in other aspects of my life. Moreover, I am also a very social person, and use motorcycling as a chance to get together with friends and family. What is your food philosophy? When it comes to food, I'm all about one thing: real food. This requires time and numerous attempts to get right. I believe that food is a powerful vehicle which should not be rushed but handled smoothly and neatly. This is the cornerstone of my food philosophy and that which all other principles are built upon.

The Deﬁninitive(ly) Good Guide to Resturants Chef of the Month Competition supported by The Cathering Centre and Gourmet Today aims to recognise the chefs who make the restaurant the success that it is. Every month, two chefs are featured on www.restaurantsmalta.com and diners are asked to vote for who they think is the best, based on presentation of the food, variety of ingrediets used and creativity in their use. To vote for your favourite chef in the Chef of the Month competition log on to www.restaurantsmalta.com.

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August

September

Did you always want to be a chef or did you dream of being something else? What made you decide to become a chef? I dreamt of being a chef from when I was a young boy of 9. I used to go to my Grandpa’s bakery and try to do things the way he did them. My heart was always in the kitchen and the bakery was where I got inspired.

How did your career progress to bring you to your present position and what are your plans for the future? A Mediterranean upbringing played a big part in my passion for cuisine, where familytime revolved around creating great food and using the best of seasonal produce. Knowing early on that this was the career I wanted to pursue, I worked hard to get experience overseas in top kitchens around London after undertaking formal training at Le Cordon Bleu. 12 years in the industry carved my plan in what I want to continue to achieve: marrying up exquisite quality produce with a contemporary twist on dishes that have been served for centuries.

Sous chef Marlon Debono: Beppe’s Restaurant

Which celebrity or internationally renowned chef has most inspired you most in the kitchen and why? There are many Chefs that I like and follow because every Chef has his own technique. However the Chef that inspires me most is Massimo Bottura. Bottura can create varied dishes ranging from very simple to haute cuisine. Which is your favourite country/city for eating? My favourite so far is Modena, Italy, the birthplace of Massimo Bottura himself. Who is the most famous person you have ever cooked for? Brad Pitt and Angelina Jolie What advice would you give to someone who aspires to be a chef? First of all to learn as much as they can from as many people as they can. Also, not to worry about the future. As a chef you have to live in the now, work hard and results will follow. To be prepared to work long hours and miss out on many of the special occasions in life but know that ultimately, the work is extremely rewarding.

Chef Patron Chris Hammett: Hammett’s Maċina Restaurant

Which is your favourite country/city for eating? London is definitely my favourite, as it is mix of culture and flavours from around the world. With its rich and diverse multiculturalism, it gives an opportunity to eat the best produce from Japan to Peru in great restaurants next door to each other. What is your favourite ingredient to work with? Fresh wild fish and crustaceans sourced from the finest local fisherman, as well as freshly picked mushrooms What advice would you give to someone who aspires to be a chef? If food is your passion and your drive gives you a sense of taste that fuels your creativity, then you’re in the right job. Learn quickly, respect experience, and remember that there are never any short cuts. www.gourmettoday.recipes 63

PREPARED WITH PASSION, SERVED WITH PRIDE Words by Philippa Zammit

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Weekends are for relaxing and feasting – yes, even with the children in tow. You can do both at Kontiki kid-friendly buffet at the Radisson Blu Resort, St. Julian’s, offering Saturday diners and Sunday lunchers an all you can eat extravaganza… free flowing soft drinks and water included on Sundays, too! Considering the full house it was when we were there last Sunday, it seems like this is a hot favourite with families looking for a deliciously relaxing way to recharge over the weekend. If you’re hosting the extended family and the grandparents prefer something more traditional, Kontiki offers a great balance that will definitely satisfy everyone. You can’t go wrong with a piece of lampuki and cauliflower pie, or slow cooked kirxa to impress nanna! Feeling a tad more adventurous? Check out the ethnic stall for some chicken

shawarma and warm pita. There you go, a mix of local delights as well as international favourites.

pastries, cakes, and flans meant it was hard to choose. I opted for the tiramisu but had to return for some home-made ice-cream and fresh fruit. Don’t judge me. It was a Sunday. At its best.

Oh, don’t forget to make a stop at the live pasta station. This was easily my favourite section. Diners are not given only a choice of one, but two or three seasonal sauces. There was ziti aglio oglio with black mussels, chili and fresh It seems like this basil, a rabbit sauce, and a ricotta is a hot favourite and spinach baked lasagna. Then for the main course. Be sure to bring a big appetite to take advantage of the indulgent hot dishes like the chicken curry, rib of beef or roasted whole chicken.

with families looking for a deliciously relaxing way to recharge over the weekend.

Are you a bit apprehensive about taking your five year-old twins to a restaurant? The staff is warm and welcoming and definitely won’t make you feel uncomfortable. The restaurant offers a dedicated children’s corner, where little ones can be served with a special menu from the kids’ table and can be entertained with different activities at the kids’ club. Oh, and did I mention that kids under twelve eat for free? Always save some room for the grand finale to end your meal on a sweet note. The selection of

Offering a very wide range of cuisines, food selections and live stations, Kontiki promises an exceptional buffet experience, catering for everyone’s unique tastes. The chefs use local produce, meat and dairy and have an ever-changing menu that highlights seasonal ingredients at the peak of freshness and flavour.

The menu at Kontiki changes from lunch to lunch, dinner to dinner, so if you’re tempted to visit two weekends in a row, you’ll find something different every time. What is consistent, though, apart from the spectacular service, is the family atmosphere and the enjoyment that all diners seem to get from feasting together. Can’t make Sunday lunch due to other commitments? They’re open for dinner on Saturdays, too! Parking is also free, so hey, no excuses.

Kontiki • Radisson Blu Resort, St. Julian’s - St. George’s Bay • Tel: 21374894 www.gourmettoday.recipes 67

A year since the DOK Malta, DOK Gozo – Wines of Distinction Campaign was launched, it’s time to catch up with some of the vintners who are the key players behind the labels DOK Malta, DOK Gozo and IĠT Maltese Islands. Interviewed here are Joseph Walker for Maria Rosa Wine Estate, Jeremy Cassar for Marsovin, Karl Chetcuti for Meridiana Wine Estate, and Joseph Spiteri from Ta’ Mena Estate.

Joseph Walker Maria Rosa Wine Estate

How long have you been in this sector? How did you get started in winemaking? Maria Rosa Wine Estate: Joseph Fenech, who is now eighty-three years old, followed his father’s footsteps who used to produce wine from grapes grown in the family’s fields for their own consumption. Eventually, this got bigger and in 2008 the first bottles went on the market. Marsovin: Next year Marsovin will celebrate its hundredth anniversary. The founder of the winery, Chev. Anthony Cassar started off as a small wine merchant and producer in the heart of Qormi. It was his passion and love for winemaking that drove him to grow and continuously strive for better quality. Meridiana Wine Estate: I have been in this sector for seven years now. However, Meridiana Wine Estate has been producing premium wines since 1997. Ta’ Mena Estate: Fifteen years. Our forefathers have been involved in winemaking since 1936 and we wanted to upgrade and produce wine in a more professional way.

Jeremy Cassar Marsovin

Karl Cetchuti Meridiana Wine Estate

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As a vintner which is your favourite/most challenging part of the winemaking process? Why? Maria Rosa Wine Estate: The major grape for us is the Sirakużan, but our favourite is the Cabernet Sauvignon. In 2014 we received a Gold Medal in Bergamo for the Riżerva 2008. The most challenging part is producing a white wine from a red grape. Marsovin: My favourite part of the winemaking process is the creation of a new wine, the entire process of innovating and experimenting with a new grape variety, and a new technique. It is this part of the work that I do, that I believe helps to keep on raising standards quality in our wines.

Meridiana Wine Estate: We enjoy various moments like bud-burst and harvest time. As for the most challenging time, I would say it’s when we are preparing the final blends of our various wines. Besides being an important time, it is the last process before putting the final product on the market.

from Amarone style to full-bodied barrique aged reds and Méthode Traditionelle sparkling wine. Due to the size of our winery and expertise we employ, as well as the near 100 years of experience that we hold, we believe that we have the skills to produce a large range of wines with many different styles.

Ta’ Mena Estate: The best part is the blending because it is the moment when we produce the flavours that we want to deliver to our customers.

Meridiana Wine Estate: A lot of painstaking work is done in the vineyard to ensure we have the highest quality of the grapes. We also work very closely with the farmers from whom we purchase grapes.

Which is your favourite kind of wine? Maria Rosa Wine Estate: As already stated the Cabernet Sauvignon is our favourite, followed by the Syrah.

Ta’ Mena Estate: The usual processing.

Marsovin: I believe you should not limit yourself to a favourite type of wine. The beauty of wine lies in its versatility. That being said, I am also very happy with the results we have achieved over the past years with our indigenous varieties - Girgentina and Ġellewża. I believe in these varieties and our ability to produce world-class wines out of them if managed correctly.

Maria Rosa Wine Estate: For us producing DOK & IĠT wines shows the commitment to good-quality wines.

Meridiana Wine Estate: It depends on the situation and what kind of food is on the table. Personally I love white wine. I truly enjoy a nice unoaked Chardonnay or a crisp Vermentino, but I also love a well-made Merlot.

What does DOK and IĠT mean to you?

Marsovin: It is a way of giving extra peace of mind to the consumer that apart from us as a winery, there is also a third party involved who guarantees the high level of quality of Maltese wines. For as long as the standards are maintained and the consumer appreciates the hard work that Maltese wineries go through, then I believe that it is very important for the local wine sector.

Which grape variety features most in your wines?

Meridiana Wine Estate: DOK is a certificate of quality, one that also reflects the hard work involved to grow the best grapes possible to produce premium-quality wines. It’s a recognition of the overall quality of the work we do.

Maria Rosa Wine Estate: The Sirakużan is the variety that features mostly in our winery as it covers 75% of our fields.

Ta’ Mena Estate: Local certification of our wines which, unfortunately, lacks understanding by the consumer.

Marsovin: Chardonnay for whites and Merlot for reds. These varieties adapt very well to the Maltese climate and can produce very good-quality wines, though as time goes by we are using the Ġellewża and Girgentina even more.

Any future goals?

Meridiana Wine Estate: For white wines definitely Chardonnay, and for red wines, we use a lot of Cabernet Sauvignon and Merlot.

Marsovin: To continue producing better and better wines and eventually start exporting our wines outside of Malta, something which unfortunately the EU has not assisted the Maltese wineries to achieve.

Ta’ Mena Estate: Dry red wine.

Ta’ Mena Estate: Vermentino, Chardonnay, Merlot and Cabernet Franc. Is there any method/specifications that characterises your wines? Maria Rosa Wine Estate: We believe that making a white wine from a red grape gives our winery a special characteristic and to our knowledge, we are the only winery that produces such wine. Marsovin: We produce a large variety of wine styles

Maria Rosa Wine Estate: Our future goals are to increase production and maintain the good quality.

Meridiana Wine Estate: We will strive to keep improving the quality of our wines and to keep our many customers satisfied with our products. Ta’ Mena Estate: Concentrating more on exports since, unfortunately, local distributors and catering outlets are more interested in promoting foreign cheap wine to make more profit. There will come a day when they will regret this, since one can fool someone for some time but not all the time!

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GIN

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BEE’S KNEES • • •

60ml American Aviation Gin 22ml fresh lemon juice 15ml honey syrup

THE AVIATION • • • •

60ml Aviation American Gin 15ml Maraschino liqueur 7.5ml Crème de violette or Crème Yvette 22ml Fresh lemon juice

SOUTHSIDE • • • •

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60ml American Aviation Gin 5 mint leaves 30ml simple syrup 30ml fresh lemon juice

RYAN REYNOLDS SHEDS SOME LIGHT ON HIS PURCHASE OF AVIATION AMERICAN GIN We all know Ryan Reynolds from his movies - Deadpool, The Hitman’s Body Guard and Green Lantern - but did you know he also took a significant ownership position in a Portland-based liquor company, Aviation Gin? This is how the story goes.

Two innovators, Prohibition, and juniper, lead to the first American craft gin. At a party in Seattle in 2005, bartender Ryan Magarian was introduced to ‘summer gin’, by a friend from Portland. Struck by the subtlety of gin with less juniper, he recognised it as a movement away from traditional gin. Equally passionate about his craft, Christian Krogstad founded a craft distillery in Portland, Oregon. With a pioneering spirit, Christian had set out to recreate a uniquely American Gin. But American gins disappeared with Prohibition, so no one knew exactly what they tasted like. Without a precise flight plan, the first bartender/distiller partnership took off. Aviation Gin is the world’s highest rated gin (97 points, Wine Enthusiast) and helped establish a new style of American gin - softer and smoother, with juniper in the background, and citrus and floral notes in the front. There are seven botanicals resulting in more balanced cocktails. Aviation was created by a unique bartender/distiller partnership, and is crafted in small batches in Portland, Oregon.

Aviation’s unique American-style gin starts with its unique blend of spices, shifting away from the usual overabundance of juniper, toward a more forward balance of botanicals. Aviation’s unique blend of botanicals are infused in a neutral spirit, and distilled in a 400-gallon stainless steel still at 173°F. After distillation, the head and tail is removed, retaining the previous heart. Pure Oregon water is added to achieve 84 proof. In February, Ryan Reynolds invested in Aviation Gin after tasting it for the first time. “Aviation is the best tasting gin in the world. Once I tried it, I knew I wanted to get involved with the company in a big way. If you think all gin tastes the same, you’d be mistaken,” said Reynolds, who enjoys Aviation on the rocks. “Aviation is in a completely different league and I couldn’t be prouder to be a part of the company.” Reynolds is playing an active role in the day-to-day business, and oversees creative direction as part of his mission to introduce the world to the great taste of Aviation.

Imported and distributed by Red October, Qormi, Malta • Tel: 21470400

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Jacqui Farrugia

slow cooker

kitchen

As a whole new generation discovers their money-saving, energy-saving, and time-saving benefits, the slow cooker is finally making a come-back. So, it’s time to invest in a new pot, and put it to good work! They offer a healthier, lowfat method of cooking and require the minimum amount of effort.

Did you know?

Slow-cooking is energy efficient… a slow cooker uses only about the same amount of energy as a light bulb.

THE ALL-AMERICAN SLOPPY JOES A sloppy Joe is an American sandwich/bun which consists of minced beef, onions, chilli, smoked paprika, ketchup and Worcestershire sauce. It actually is delicious but very messy to eat and you would think that it was called ‘Sloppy’ for that reason. However, according to a legend, it was called this, after a guy named ‘Joe’, who added ketchup to his ‘loose meat’ sandwich. INGREDIENTS

METHOD

• • • • •

1. Sauté the onion, celery, and carrot in a little oil until translucent. 2. Add the red pepper and garlic and keep cooking for about a minute. 3. Add the minced beef, breaking it up with a wooden spoon, stirring everything all together. Leave to cook till meat is browned. 4. Add the brown sugar, mustard, Worcestershire sauce, sriracha or chili sauce, chili powder or flakes, cumin, and smoked paprika. 5. Stir to combine, and then mix in the passata, ketchup, and stock. 6. Season with salt and pepper. 7. Transfer to your crockpot and set it either on a low setting, cooking for six hours or else on a high setting and leave to cook for about four hours. Best is to judge according to your crockpot. The longer it cooks, the better the flavour. 8. Before serving, butter the buns if desired, and then scoop the mince onto the buns.

• • • • • • • • • • • • •

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Olive Oil 1 onion, finely diced 1 celery stick, finely diced 1 large carrot, finely diced 1 red pepper/capsicum, finely diced 2 garlic cloves, minced 500g minced beef 2tbsp brown sugar 2tbsp Yellow or Dijon mustard 2tbsp Worcestershire Sauce* 2tsps smoked paprika 1tsp cumin ½ tsp chilli flakes (optional) 1tsp sriracha or chilli sauce (optional) ¾ cup ketchup ¾ cup finely chopped tomatoes (passata rustica) 1 cup gluten free beef stock Salt and pepper

SLOW-COOKED OCTUPUS STEW

A crockpot is the perfect gadget when it comes to cooking octopus, as it loosens its toughness and turns this cephalopod into a tender, mouth-watering stew. INGREDIENTS

METHOD

• • • • • • • • • • • • • • • • • • • • • • •

1. Saute the onion in a bit of olive oil, add the chopped speck, and the garlic. 2. Add the octopus and cook for about 2 minutes, stirring all the while. 3. Pour in the wine and add the chopped tomatoes, halved tomatoes, honey, balsamic vinegar, tomato concentrate, the spices, herbs, and the stock cube. 4. Season with a little salt and pepper. 5. Pour in a little more stock if sauce is too thick. Stir and bring to a boil. 6. Switch off the heat and transfer to your crockpot. 7. Add the celery stick halves, whole, in the sauce, together with the bay leaves, capers and olives. 8. Cover and leave to cook on a low setting for 9-10 hours, depending always, on your crockpot. 9. Before serving, remove and discard the whole celery sticks and the bay leaves and stir in the chopped parsley. Simply delicious with spaghetti or served on its own with slices of crusty bread.

1 octopus, approx 1kg, washed and cut into pieces 1 large onion, diced 6 thin slices of speck, finely chopped 3 garlic cloves, minced ¾ cup white wine 2tbsps balsamic vinegar 2tbsps honey Salt & pepper ½ -1tsp dried chilli flakes 1tsp smoked paprika 1tsp turmeric 1tsp ground cumin 1tsp mixed spice ½tsp dried thyme 2 bay leaves 1 celery stick (with leaves) cut in half 450g can or jar of fine tomato pulp 12 mini plum or cherry tomatoes, halved 2tbsp tomato concentrate 1 gluten free vegetable or fish stock cube Handful black olives 2tbsp capers ¼ cup freshly chopped parsley

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Millennials (born between 1982 and 1996) are oﬃcially joining the ranks of homeowners, and choice of colours isn’t the only thing they’re changing in the Maltese kitchen. This generation is the largest demographic group heading into the home buying and remodelling segments. Thanks to the internet, they’re also a lot harder to convince than their parents – for a business to attract their attention, ‘competitive prices’ won’t cut it. Long-held traditions are being replaced with new preferences, and the role of the kitchen in the household is evolving to accommodate for smaller spaces, hastened schedules, and shared lifestyles. The team at House.mt goes over the eight key trends that are distinguishing the new Maltese homeowner. What do they look for? And what sets them apart from previous generations when it comes to renovating, using, and designing the kitchen?

Malta’s Kitchen Society

Yes, surveys show that in Europe, 36% of people under age 30 opt for delivery, but the rest are actually giving precedence to cooking, both simple meals like burgers, and more complicated recipes that mix passed-down-from nanna dishes with recipes found on google. On the whole, the Maltese kitchen - unlike in other European countries - has still retained its role as the place where long, traditional recipes serve big families and take a good chunk of a day’s hours. This might be because youths in Malta do not have to move out or live in dorms for University or college, and as a generation, we also tend to live with our family well into our twenties. For young working adults in Malta who have 76

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moved out, one thing’s for certain- we refuse to be the microwave generation. It is said that cooking is only a pleasure when others join in eating, and millennials are taking this to heart. Hosting friends and family over for dinner has become a preferable social occasion to going out, even if the recipes have become significantly less time-consuming than what our parents are used to. And on this note, the boundary between kitchen and living room has very much been replaced by a bridge – ease of access, and remaining part of the ‘conversation’ when friends are over being the top reasons why.

Smaller Budgets, Bigger Plans

When it comes to renovating or designing a new kitchen in Malta, cost considerations are

driving millennial homeowners away from high-end, finished products, and towards DIY projects, upcycling initiatives, using plants to decorate(and naturally cleanse the air) in interior spaces, and stock and ready-toassemble cabinets from international platforms. On the other hand, the majority of Malta’s stores agree that durability and timelessness remain priorities for Maltese young adults. Youths approach remodelling with the goal to build a kitchen that is personal, but one they can utilise for a long time. With this in mind, they are more than willing to invest in designers. They want to work closely with someone who will take the time to get to know them. Millennials expect a designer to add value by helping them create a kitchen with who they are in mind, one based on their style, preferences, interests, and lifestyles. The need to adhere to a budget has coloured buying trends, and is a driving factor behind the patterns we’re shedding light on in this article. For the sake of not mentioning budget restrictions under every heading, we decided to get this point out of the way early on.

Soft Neutrals Strengthen Their Hold But Give Bold Ideas A Hand

Lasting relevance is key, and for a millennial living in Malta, the priority is making sure that the style, colour palette, and materials used in the kitchen do not go out of fashion anytime soon. With this in mind, it follows that for a long while, greys and neutrals have been the most popular wall colour you will see in most showrooms in Malta. On the other hand, small household appliances, pans, and pots are being used to introduce a pop of colour into the kitchen, with most opting for pastels to complement wooden countertops or warm colours to go with the neutrals. More than ever, colourful and artistic touches are being used to relieve the sea of grey and white in new homes.

Built-In Sinks

We couldn’t find the technical term for this one, but a picture is worth a thousand words – built-in sinks are constructed with the same material as the countertop to achieve a seamless transition between the two, creating a finish that is elevated and refined. It is a popular option, but as we said, marble sinks and countertops are not the most affordable of combinations. Opting for concrete to create the countertop and sink area is more

affordable and easy to customise according to personal preference, both in relation to colour and size.

The Siege Over/Of Kitchen Islands

One side says they’re a necessity for the millennial who values storage, the other – usually the older half – believe that it’s an obstruction, blocking off access, reducing valuable space, and causing nightmares when entertaining. Why? It is easy for a kitchen island to turn into a hub – both for people to gather around, and for a limitless range of items to be placed haphazardly on it, from utensils to purchased goods to bank statements. Whether you believe a kitchen island is the perfect answer to storage problems, or a magnet for mess, there’s no denying that the kitchen island is something a majority of millennials are adding to their kitchen.

Green *Is* The New Black

Although it is becoming a powerful design route, this doesn’t just include adding plants to liven up the place. With many feeling like Malta’s green sites are under siege by developers, homeowner are becoming increasingly more conscious of the need for a shift in our lifestyle – this includes opting for greener ways to running their household, such as using alternatives to chemical detergents. Before you call this pursuit frivolous, it is worth noticing that in studies conducted across Europe, 150 chemicals found in the home have been connected to allergies, birth defects, cancer, asthma, and psychological disorders. In Malta, we have the highest rate of people suffering from asthma amongst the Mediterranean countries and the European Union.

The Aftermath

This article has been written with the intention to provide solid information to both brands and homeowners – we hope this helps you stay ahead of the curve! The team at House.mt produces content weekly on everything that has to do with making homes in Malta work, look, and feel better. To stay updated on their articles and what they’re doing, contact them with a story of your own, find their page on Facebook – ‘House Malta’, or follow them on Instagram – ‘House_Malta’.

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Halmann Vellaâ&#x20AC;&#x2122;s pick of the most popular colours depending on the colour youâ&#x20AC;&#x2122;d like to go for. Looking forâ&#x20AC;Ś A plain light brown? Silestone Nymbus A beige with a vein? Silestone Tigris Sand A plain white? Silesone Blanco Zeus or Silestone Miami White A veined, marble look white? Silestone Arabesque A grey? Silestone Gris Expo

Opting for a countertop Silestone is an engineered stone surface, considered to be one of the leaders in the world when it comes to kitchen top materials. It is a compound, made of 93% natural quartz mixed with a resin binder, which is also a natural material, making this material exceptionally hard, resilient, eco- friendly, and flawless. Its strength, combined with its timeless beauty and elegance make it a superior choice for any new kitchen surface. The main advantages are its guaranteed quality and the fact that it is stain, acid, scratch and impact resistant. Silestone also provides peace of mind in terms of cleanliness and hygiene. Apart from being nonporous, it is the first and only countertop to

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have anti-microbial protection which fights against the growth of mould and mildew, as well as other odour-causing bacteria on its surface. Therefore it is easy to keep the product clean. The product is extremely low maintenance and will not need to be reconditioned, polished or sealed. Another reason to opt for a Silestone countertop is the fact that it is a very green material. In fact, Silestone quartz countertops have little to no radon emission. Radon is an odourless gas, mostly associated with bad air quality inside the house, which can be harmful to health. With over 60 colours available, one is more than spoilt for choice.

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