Gourmet Today October Issue

Editor’s Note

Now that summer’s done and dusted, it’s time to fall in love with autumn and the hearty, homey meals that come with it. It’s time to get more than a little excited to make our return into the kitchen after a hot summer of BBQs and seaside picnics.

It’s the season when pumpkins and butternut squash aren’t there just to look pretty, so add them to your diet for a tasty boost of nutrients. These beautiful autumnal fruits (did you know they’re not vegetables?) can be the perfect comfort food throughout the whole season. Daniel Pisani whips up some great recipes that really hit the spot!

It’s the perfect time of year for a mouthwatering serving of Lampuki, too. Yakof Debono serves up this local delicacy in four impressive ways.

Matteo Palmier shares his first-hand experience going keto; a high-fat, low-carb eating plan. If you’re following a ketogenic diet, or simply trying to eat fewer carbs, desserts are usually off limits — but they don’t have to be! Luckily, Matteo is here to satisfy your sweet tooth with some of his guilt-free treats.

Up your game with a seasonal feast of some of our favourite autumnal recipes… so read on and enjoy!

Philippa

Vjal

ntents

I’m from South Tyrol, the sunny side of the Alps. I feel completely at ease here thanks to ideal weather conditions and seasons that are perfect all year round: refreshing winters, mild springs, hot summers and variegated autumns are what’s needed for special apples like me.

The only, true Daughter of the Alps.

Wholemeal baguette with smoked salmon, apple coleslaw and avocado ricotta (for a wholemeal baguette around 25 cm-long)

INGREDIENTS

1 wholemeal baguette 200 g of smoked salmon

1 cored and sliced Gala apple ¼ of a head of cabbage cut into thin strips

1 carrot cut into thin strips

2 tablespoons of yoghurt

A dash of lemon juice

1 ripe avocado

3 tablespoons of ricotta

Cayenne pepper

Salt and pepper

Up to 15 min. Serves 2 Medium

PREPARATION

Mix the cabbage and the carrot with the yoghurt, add a dash of lemon juice and salt and combine the mixture so the coleslaw slightly softens, then add the apple slices. Peel the avocado and remove the pit, then blend it with the immersion blender together with the ricotta, cayenne pepper, salt and a dash of lemon juice. Cut the baguette in half lengthwise, spread a generous layer of avocado ricotta on the bottom, cover with smoked salmon, then add the apple coleslaw. The baguette should be a sufficient snack for 2 people.

very sweet and juicy

Wish List

ISIS CHARDONNAY

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

Trade Enquiries: S Rausi Trading, Stadium Street, Gzira -

FUNKY MUGS

Everyone deserves the perfect coffee but what about the perfect cup? Functional, fun, and quirky is a way to describe the designs Sofia and Matt come up with at Thiss Clay. If the form isn’t enough to get you hooked, the gorgeous colours will make you wonder if you should buy one in every colour. We can’t wait to get our hands on a couple! Get yours from Il-Lokal at Old Bakery Street in Valletta.

HOMEMADE JAMS

Using the necessary amount of sugar and no artificial additives, Andrea’s relaxation hobby turned into ‘ with love from our kitchen’. Using local produce she has produced over 40 types of jams/chutneys, that cater for everyone’s tastebuds. Get yours from Il-Lokal at Old Bakery Street in Valletta.

GLUTEN-FREE GRANOLA

This granola is made from gluten free oats, sugar free, non-dairy and soy free chocolate and purely natural ingredients. The lyophilised strawberry slices make it lively! The roasted hazelnuts go great with the amazing chocolatey flavour of the granola and the strawberry.

INNOVATIVE BOWLS

Spice up your bowl game with this rare species of bowls that will helps convince your children to eat all those veggies! Babau is the eastern Mediterranean equivalent of a bogeyman, but in the case of Ioulia’s ceramics there’s just cuteness and talent and a whole lot of options to choose from. Get yours from Il-Lokal at Old Bakery Street in Valletta.

Savouring a delightful afternoon tea experience

In this edition of Gourmet, we visit Corinthia Hotel St George’s Bay to sample their famous afternoon tea — one of the great English traditions and a culinary treat enjoyed enthusiastically the world over

Words by James Cummings

It was with no small degree of anticipation that we entered the Corinthia Hotel this weekend, eager to sample the delectable array of sandwiches, scones and cakes on offer, as well as that most important component: the tea. We were pleased to note that parking is free for customers presenting for afternoon tea, and we had no difficulty finding a space. The first thing that struck us upon entering the lobby was the pleasant ambience and friendly staff there to greet us, the décor clean and professional while comfortably inviting. Our table afforded an excellent vista of the trees, deckchairs and swimming pool outside, with further views extending across the vibrantly blue coast to St George’s Bay and the Sliema waterfront beyond.

We began our sitting with a tall glass of Prosecco, an optional extra on the menu but one well worth the small additional cost. Providing a refreshing opening to the occasion, this sweet yet moderately dry choice presented a welcome introduction to the palate, preparing us for the delicate mixture of savoury and sweet items yet to come.

Firstly, the presentation of the culinary items featured was both appropriate to the occasion and artfully arranged. Served on three tiers as tradition demands, each level consisted of a different part of the meal; the lower tier holding a range of sandwiches, the middle scones and cake and the upper tier a selection of luscious small items certifiably dangerous to anyone with a sweet tooth. While the menu features two choices of afternoon tea — the Classic and “Chocolate Lovers” varieties — we opted for the former. Despite being a deviation from tradition, the latter certainly offered intriguing options,

but on this occasion the allure of orthodox scones simply proved too great. It is worth mentioning that the Corinthia was also able to accommodate a request for vegetarian sandwiches for one of the orders.

Served in the manner to which the tradition’s progenitor was reportedly partial to, the sandwiches arrived with crusts removed, in this instance cut into rectangular shapes and layered attractively on the plate and organised according to filling. Each item featured soft, though not overly spongy, white bread, with fillings including smoked salmon and sour cream,

cucumber, caviar and dill Parma ham, pecorino cheese and rocket leaves with Salami Napoli, brie cheese and piccalilli. The ingredients were fresh, with no taste too strong as to overpower the succeeding choice. The smoked salmon was particularly enjoyable, sampled first to complement the Prosecco beforehand.

The scones, approached enthusiastically next as we proceeded upwards through the tiers, were, simply put, a delight. Demonstrating a crumbly yet firm texture replete with bursts of sweetness courtesy of the dried fruits within, the taste of these quintessentially British treats was enhanced superbly by the accompanying clotted cream (served, importantly, at the correct temperature) and berry jam. The fruit cake was pleasant, the taste sweet yet not overpoweringly so, and with a light, airy texture that dispelled any notion of being forced to resign at this point.

Finally, we arrived at the top tier, this last level offering a range of small sweet items that provided a perfect cadence to the overall experience. The selection was well considered, with clear attention paid to the aesthetic and range of complementing flavours, and offset charmingly by individual blackberries and cherries. Of particular note were the chocolate truffles, which acted well to balance the flavours found on the other tiers and in the other sweets.

Of course, no review of afternoon tea would be complete without discussing the tea itself, a choice on the part of the Corinthia which worked well — both on its own and alongside the various items discussed above. While not employing loose leaves, the tea was of excellent taste, imbued with a rich yet not overly broad profile, and a relatively low tannin content that avoided interfering with the other flavours present. A request for nondairy milk was also accommodated in addition to the standard milk provided, a small yet appreciated detail.

In conclusion, we have no hesitation in recommending the Corinthia for afternoon tea — the selection of food and accompanying tea were highly enjoyable, and the staff were friendly and attentive throughout. To find out more, visit the Corinthia website, or phone +356 2137 4114.

Pumpkin vs butternut squash

Sweet and yet savoury, orange squash. Pumpkin? Or Butternut? It could be either!So what’s the difference between butternut squash and pumpkin? They are different in shape and size, have slightly different schedules of availability, and have unique nutritional profiles. In some situations, they are cooked and eaten similarly, but there are a few recipes that are specific to one squash or the other.

DANIEL PISANI

Kolokotes/ Butternut squash pies

INGREDIENTS

For the filling

800g-1kg diced pumpkin or butternut

200g medium Bulgar wheat

100ml olive oil

½ tsp black pepper

tsp sea salt

tsp demerara sugar

100g raisins or sultanas

1 tsp cinnamon

Few fennel fronds, optional

For the dough

500g organic white flour type 00

water

tbsp olive oil

tsp sea salt

tsp ground cinnamon

METHOD

The filling

The night (or a few hours) before you plan to cook these, prepare the mixture:

Chop the pumpkin in small cubes .

In a mixing bowl, toss all the ingredients together with the pumpkin .

The beauty about this recipe is that no cooking of the mixture is required as the salt extracts water from the pumpkin and the bulgar is softened by the juice (and also the olive oil ).

Place the mixture in a container and refrigerate overnight or for at least 5 hours .

The dough

1. In a mixing bowl, sift the flour and salt.

With a wooden spoon, mix in the olive oil.

Slowly and gently, add the water whilst mixing the dough with the spoon.

Once combined – allow the dough to rest for around an hour – covered with a damp cloth.

Sprinkle some flour on your work surface and roll out enough.

Roll out the doughand use a round plate and a knife cutter to cut out circles, I used a plate roughly 15cm in diameter

Place a 2 tablespoons of the mixture in the middle and seal them into a pie (I suggest watching a video on how to do this) this should yield around 15 small pies

Place them on a lined tray, with some space between them and then brush some olive oil on them

Bake the pies for around 40 minutes in an oven preheated at 200 degrees

Serve as a quick ready to go snack or with a side salad

Most people think of squash as a vegetable and, nutritionally, they do have more in common with vegetables, but butternut squash and pumpkins are technically fruits because they both have seeds inside them.

Stuffed butternut squash

Serves 4

For the spelt salad

200g spelt

cherry tomato

tbsp capers

100g black olives

large onion

cloves garlic

small Handful of fresh basil & mint

tbap olive oil

tsp salt

tsp black pepper

For the butternut

2 medium butternuts

tbsp olive oil

1 tsp sea salt

tsp black pepper

cloves garlic

Start by peeling the butternut, scoop out the insides, coat in olive oil, salt, pepper and minced garlic.

Bake in an oven (face down) pre- heated at 200 degrees for around 30 minutes or until fork tender.

Chop the onion and toss them in a bowl together with the cherry tomato & herbs.

Coat the mixture with olive oil.

Add the salt and pepper and combine in a baking dish.

When the butternut is ready, use the preheated oven to roast the veggies.

Add salted water to a pot and bring to a boil.

Add the rinsed spelt and cook until the grain is al dente.

Once everything is ready, combine the spelt with the roasted veggies, capers and olives.

Scoop out some of the butternut and add it to the mixture.

Stuff the butternut and serve topped with a generous drizzle of olive oil.

You may optionally add some peppered local cheeselet, grilled halloumi or tofu to the spelt mixture.

When edible foods look similar, you can usually guess they will have similar nutritional components. Orange vegetables tend to be high in beta-carotene, which is true for both pumpkin and butternut squash. Beta-carotene is a flavonoid that has various health benefits. It acts as an antioxidant and helps in reducing oxidative stress on the body. High Oxidative stress has been liked with faster aging, skin problems, and cardiovascular diseases. Betacarotene is also converted into retinol when ingested, and this fat-soluble vitamin is essential for good eye and skin health and strengthening the immune system.

3 tbsp pomegranate seeds

When it comes to nutrition, if you’re looking to add the most vitamins to your diet as possible, butternut squash is the vegetable to turn to. However, if you’re trying to minimise calories and carbs specifically, pumpkin is the better choice.

Carob crustless pumpkin pie

the

The pie

An explosion of tastes at this restaurant in Naxxar

Marrying flavours from the Mediterranean with those from different cultures, the restaurant at The Village Boutique Hotel and Spa, provides diners something they are not expecting

Words by Philippa Zammit

Wednesday evenings call for relaxation, sipping on cocktails and indulging in a delicious meal with the girls, ideally somewhere away from the hustle and bustle of the busy Malta streets. Cause let’s face it, who’s in the mood for noise and chaos after a hard day’s work? Definitely not me.

I was delighted to hear that our favourite boutique hotel - where we’ve treated ourselves to countless of spa days - is also operating its very own restaurant. Considering that its extremely centrally located in an quiet alley in the heart of Naxxar and offers an extensive menu of fusion cuisine, I thought our weekly meet-up was the ideal occasion to tick this restaurant off my list.

As soon as we set foot inside this boutique hotel, we were instantly greeted with warmth and hospitality. The décor is a comforting mixture of old vs new; modern furniture and vibrant pops of colours mixed with the traditional features of the old building and some precious antiques.

As we made our way to the restaurant, the lovely aromas coming from the kitchen promised a fantastic meal ahead. But what caught my eye first was the state-of-the-art bar stocked down to a T, which lured us in to ordering a cocktail too many by the end of the evening.

Head chef Bjorn Sacco’s love of food is evident in the sumptuous dishes he prepares using the best local ingredients. Bjorn has always been into catering and after studying in France at the Paul Bocuse Culinary School, he even went on to work in different restaurants around the world and later made his way back home to flaunt his knowledge and creativity over here.

For starters, we opted for the tuna tartare, which was made up of a layer of raw tuna chunks on another layer of chopped avocado, with chilli jam and mango gel to give it that Asian twist.

We also opted for a hearty plate of pasta to share. Juicy duck meat slow braised in a red wine jus and folded with

perfectly cooked pappardelle pasta. An absolute treat to eat.

For mains we chose the pork belly and rib-eye steak to satisfy our carnivorous cravings. Chef Bjorn whipped out some magic with the crispy melt-in-your-mouth pork belly, paired with apple chutney and puree, herb oil and red wine jus. The rib-eye steak is a classic and great on its own, but the homemade truffle butter made it stand out... simply indulgent.

After all this deliciousness, we felt full to the brim and extremely sad there was absolutely no room for dessert. On the bright side, it will give us an even better reason to make our return next week.

Although we opted for pretty meaty options, I would very much like to return to try the vegetarian and vegan dishes on the menu, which looked just as good as they sailed by to other tables.

The Village has a full a la carte menu of fusion cuisine that is served at lunch and dinner seven days a week, with an emphasis on fresh local produce, including meat and fish, and apart from their signature items, specials are also offered, with a great selection of dishes to tantalise the taste buds. Oh, and if you’re an early riser, you wouldn’t want to miss out on their daily buffet breakfast too!

Let’s talk...

Lampuki

Words by Emily Francis

Lampuki season is finally upon us and the locals are celebrating with lampuki pie and fried lampuki served with a number of side dishes. The tourists might be just catching on to this marvellous fish and trying it out and wondering what this light, flaky, mild tasting fish is and what the best ways to prepare it are. If you’re in search of fresh-off-the-boat lampuki, look no further than Malta’s fishing village, Marsaxlokk.

Much like the way lampuki itself is caught is passed down through family traditions and teachings among local fishermen, so too are the recipes that accompany the treasured fish. The classic lampuki pie recipes vary from home to home but all are passed along through the family lines. The fish is also great in the grill, fried up in a pan, covered in flour and pan fried in oil. Any way it goes, this light and delicious fish does not need much to be enjoyed.

Lampuki is the Maltese name for Dorado. Mahi Mahi

would be the name for this fish, in the United States specifically. By the time our young, local lampuki have migrated over to the Atlantic Ocean and are caught by Americans, the fish itself is very large in size.

I have always enjoyed Mahi Mahi though I have to say now that I’ve had the younger version of the same fish, I love Lampuki even more. I don’t actually recognise them as the same fish in its taste and texture. Lampuki tastes fresher, lighter and milder. I think this might have more to do with the fact that in Malta, it is caught right here and put into the shops to buy within hours of catching it. If Malta has taught me anything, it is that local and fresh are my two new favourite words when it comes to food.

FISHING FOR LAMPUKI

In order to do this fish justice, I knew it would take more than just one visit down to Marsaxlokk, as lampuki season doesn’t begin when the fish migrate into Malta’s waters. I was told by a friend that the preparations for catching

lampuki were a crucial part of the process. The months of work beforehand were really incredible. We took a few trips down to Marsaxlokk to learn how the fishermen prepare for the season. Lampuki fishing is a sacred trade, handed down from generation to generation.

With huge patches of palm leaves, to wrap around their JABLO, which is the Maltese term for what Americans refer to as Styrofoam. The JABLO is then covered by material and again, covered in palm leaves. For this part of the preparation, it quite literally takes a village. You might find several helpers wrapping the materials and pulling from the palm leaves. They pull out the nets that they will use and along with the floats they make, they bring in massive limestone blocks, in order to begin drilling holes through every single one of them, to spread the rope between each block.

Where any boat drops the blocks in to set their space is appointed by the Maltese government and every fisherman is assigned a number where they can park their boat and cast their nets, inside that specific area.

FAMILY TRADITION

I had the honour of meeting Natasha and Venanzio, her father, who is a lifelong fisherman who works with his daughter, his grandson Andre and the rest of his family. He wakes up on the daily at 3:30 every morning during lampuki season and gets out onto his luzzu. He then calls Natasha when he is around an hour from shore, to get them ready to meet him at the dock and start the process of getting the fish to the market. Venanzio catches the fish on a line and instead of massive limestone blocks, he he uses one limestone rock attached to a line and a bucket of hooks, to which mackerel and other kinds of bait are attached, to attract the lampuki. With regards to the floating device, he uses an empty plastic container, just large enough to make the line float.

When we went to visit, Venanzio was close to shore after wpull the boat in. At the same time, Andre was running with a cart with a pre-prepared cooler. Every single fish was immediately pulled from his grandfather’s, straightened out, checked and lined up tightly in rows, to be taken to the fish shop. While Andre is packing them into the boxes, Natasha is pulling up nets and placing them into burlap sacks.

Everyone works with great precision and speed and this is why in traditional fishing of any kind on the island, it tends to remain a family-only business. They have worked together for years and years and know exactly what their jobs entail. Soon after his arrival, Venanzio went to bed, while Natasha and Andre finished up the fish, ready to be taken to be sold.

Find Venanzio’s fish at the market square in Marsaxlokk on Sunday mornings and look for Natasha’s brother, Roman.

By Yakof Debono

Lampuki tacos

Serves 4-6 as a sharing starter

INGREDIENTS

For the spicy sauce

140g mayonnaise

2 teaspoons harissa or any other chilli sauce 1 teaspoon tomato paste (kunserva)

For the broad beans and corn salad 200g can sweet corn, drained 100g broad beans

2 tbsp fresh parsley or coriander sea salt flakes and ground black pepper

For the lampuki tacos

4 skinless fillets of lampuki

1/2 tsp sweet paprika

1 tsp ground cumin

2 cloves of garlic, grated 2 tbsp olive oil sea salt flakes 8-10 small tortillas or 4-6 large one

For serving 2 avocados Juice of 1 lime Salad leaves

METHOD

1. Preheat the oven to 200 degrees Celsius (Gas Mark or 220 degrees fan).

2. Start preparing the spicy sauce by combining and mixing the mayonnaise, harissa, and tomato paste in a small mixing bowl and set aside.

3. Prepare the corn and broad bean salad by combining and mixing the sweetcorn, broad beans, parsley/ coriander, salt, and pepper in another mixing bowl and set aside.

4. Slice the lampuki fillets into long fingers and transfer them onto a baking tray. Add the sweet paprika, cumin, salt and garlic on top of each lampuki finger. Drizzle the fillets with the olive oil and roast for 8 minutes. Make sure the fish is well cooked in the centre. If not, cook for another 4 minutes.

5. Turn off the oven and take out the lampuki fillets (keep it warm). Warm the tortilla wraps in the turned off oven.

6. In the meantime, slice the avocados. Prepare a bowl with the salad leaves and juice a lime.

7. Arrange all components in separate plates and bowls and assemble the tacos. Each taco shall contain lampuki fillets, spicy sauce, corn and broad bean salad, avocado slices, salad leaves and some lime juice. Serve warm.

Chermoula-basted Lampuki with orzo & broad beans

INGREDIENTS

120g orzo

380g podded broad beans

4 lampuki fillets, cut in half to create 8 smaller fillets, skin-on

5 tbsp olive oil

Juice of ½ lemon

Salt and black pepper

1½ tbsp fresh dill

1 tsp chilli flakes

For the chermoula

1 tsp ground cumin

½ tsp paprika

1 small garlic, crushed

2 tsp finely chopped preserved lemon skin (or lemon zest)

1 tbsp chopped flat-leaf parsley

1 tbsp chopped fresh coriander leaves

3 tbsp olive oil

METHOD

1. Simmer the orzo pasta in plenty of water for 8 minutes – the cooking time will depend on the brand; you want it tender with just a little bite. Drain and set aside.Cook the broad beans in salted boiling water for two minutes, drain, refresh under cold water, then remove and discard the skins.

2. Preheat the oven to 200C or gas mark 6. Mix the chermoula ingredients and season well. Put the fish in a heatproof dish or oven tray lined with baking paper, brush with the chermoula, and roast for eight to 10 minutes, until just done.

3. Mix the orzo, beans, olive oil, lemon juice, salt and pepper in a medium pan, heat up gently and divide among four plates. Top with the fish, garnish with dill and serve with a lemon wedge.

Lampuki with almond & panko crust

INGREDIENTS

4 lampuki fillets, cut in half to have 8 pieces

100ml white wine (or apple cider) vinegar

150g Panko breadcrumbs

60g ground almonds

Some plain flour

2 eggs, beaten Olive oil for cooking

1 tbsp dried thyme

Sea salt and black pepper

METHOD

1. Place the fish fillets in a Pyrex dish or bowl, season well with salt and pepper, and pour over 75ml of the vinegar. Leave to marinate in the fridge for 1 hour.

2. After the hour, drain the vinegar from the fish and dab each fillet with kitchen paper until dry.

3. Mix the breadcrumbs and ground almonds in one hollow plate. Beat the eggs in another hollow plate/ bowl. Put some plain flour in another hollow plate. Dredge the fillets in the flour, then dip into the eggs and coat with the breadcrumb mix.

4. Heat a large sauté or frying pan over medium heat. Pour in olive oil for shallow frying, about 1cm depth. When the oil is hot, add the fillets, skin side down, and fry for 3 minutes or until golden. Turn the fillets over, add the dried thyme, and continue to fry for another 2 minutes or until golden and cooked through. Leave the fish in the pan and switch off the heat. Do not discard the thyme-infused oil.

5. Pour the remaining vinegar over the fillets, the remove from the pan and drain on a plate layered with kitchen paper.

6. Serve the fish hot with the thyme-

Serves 4

Pan-fried Lampuki with tahini sauce INGREDIENTS

METHOD

4 lampuki fillets, cut in half to create 8 smaller fillets, skin-on Salt and black pepper

2 tsp ground cumin

4 tbsp flour

Olive oil (for frying)

For the tahini sauce

75ml tahini

Juice of 1 lemon

75ml cold water

Salt

1 clove of garlic, minced

To serve

Bunch of coriander leaves

1 tbsp sumac (optional)

BBQ

1. First make the sauce. Stir the tahini in the jar before using. With a fork, beat the tahini with the lemon juice. It will thicken to a stiff paste. Add the water, beating vigorously until you get the consistency of pale runny cream. Then add a little salt and the garlic and pour into a serving bowl.

2. Season the fish with salt, pepper and the cumin. Dip the fillets in flour to coat them all over, and shallow-fry in sizzling olive oil, turning over once. Drain on kitchen paper and serve with the tahini sauce, coriander leaves and sumac (if using).

Brunch guide

What has long been a trend abroad has now become just as big in Malta, with many popular restaurants adding brilliant brunch menus to their offerings. Whether you prefer to stick to eggs on toast or like to explore some sweeter options, there’s a spot that’s perfect for you next time you’re brunching out

Charles & Ron Cafe

Locally renowned fashion designers Charles and Ron are as passionate about food as much as their love affair with fashion. Combined with great music and stylish interiors, Charles and Ron’s relatively new venture offers a unique experience with a brunch menu filled with a selection of their signature sweet and savoury options. Vegan options are also available.

St Paul’s Street, Naxxar

Two Buoys

Brunch at Two Buoys is an Aussie affair. Combining a beautifully crafted shack-like vibe and an extensive menu with Jesse’s cheerful service, this place is just a cracker. The line-up includes a huge selection of treats: acai smoothie bowls, sweet corn and zucchini fritters, smashed avo on toast, pulled pork and bacon waffles and more. If this brunch spot doesn’t have you feeling sunny (even in autumn), we don’t know what will.

Two Buoys, Triq Spinola, St Julian’s

Marelli

This pet-friendly café is extremely popular with the locals and even though set in a busy main road, it is located away from tourist crowds. The eatery offers incredible coffee, and of course, delicious breakfast consisting of a variety of eggs and breads served in all sorts of ways. The desserts here are jaw-dropping and equally impressive; the signature brookie, the banana bread, the pistachio and ricotta French toast or the apricot Bostock, will have you coming back for more.

Marelli, Triq ta’ l-indjana, Birkirkara

Danny’s

Danny’s menu offers a huge range of original breakfast and bunch items, from eggs any way you like, falafel in naan to salads, burgers and even dogs. While the whole menu is great, it would be wrong ‘big toast’ or even their tumeric hummus and eggs. Everything’s seriously tasty and will go down well with one of Danny’s very own homemade refreshments… we’re loving the coconut and matcha latte!

Danny’s, Mriehel Bypass, Qormi

The Black Egg

The founders combined their love for food, art and tasty dishes, to create an ideal spot for food lovers in the heart of ta’ Xbiex. The concept of refined brunch had always been a dream of theirs, and a spontaneous dish idea turned into the bistro’s signature dish and the brand’s inception…a poached black egg. Don’t miss out on this funky spot, with brunch served all day in an upbeat environment.

The Black Egg, Triq ix-Xatt, Ta’ Xbiex

A relaxed family affair in St. Julian’s

As summer fades to autumn, the hunt for cosy indoor eateries begins. This is when Le Bistro at the Radisson Blu St Julian’s comes to mind. A restaurant that is both sophisticated and a family affair. The décor here is stylish and modern yet homey with bright sunshine streaming in through the large windows in the afternoon and more of an elegant feel with dim lighting in the evenings. The warm atmosphere and the fact that they’ve recently launched a brand new menu of tantalising dishes and indulgences makes Le Bistro even more tempting to visit.

The cuisine is homey but classy, with Mediterranean dishes like pasta, meats, seafood and even Maltese specialities. While there are enough dishes on their brand new menu to tantalise even the most developed palate, flavours are simple and can be enjoyed by everyone. All ingredients are fresh and everything they offer is everything you’d expect to eat at home – just a lot more exciting, and with a little extra finesse.

The menu is filled with exciting offerings, making it extremely difficult to pick just one. However, going by the expert opinions of the attentive staff, my dinner date and I opted for the beef Carpaccio and pide ‘del bronte’ as starters. Pide ‘del bronte’ you ask? Turkish oval-shaped flatbread with Bolognian mortadella, Provolone cheese and pistachio. I absolutely loved this choice, and the fluffy sweetish dough with the cured meat and cheesy filling were a

Le Bistro at Radisson St Julian’s launches a brand new menu... and we couldn’t be more excited

perfect match. The Carpaccio was a delight to the taste buds… thinly sliced beef Carpaccio accompanied with tasty mustard caviar and rosemary oil.

For the mains we opted for two of the Maltese specialities... the spaghetti rabbit Maltese for me and calamari Maltese for my guest. According to my guest, the latter was “so delicious it should be illegal”… slow stewed calamari tubes stuffed with seafood, marjoram

with an olive and caper sauce. An impressive combo that screams “ I am to be savoured”. My rabbit pasta was something else and just as satisfying… slow cooked rabbit belly with fava beans in a thyme and tomato sauce. I can say that this was one of the rare places where my all-time favourite tradtional dish was far superior.

Of course, Le Bistro has other dishes that tempt, and having just scratched the surface of the menu, we will be back for their Sunday roast speciality next week.

This restaurant is the kind of place you want to be at that is not surrounded by loud music and crowded spaces but also makes for a good night out away from the hustle and bustle of St Julian’s. This is what I love the most about it. The fact that guests can roll up their sleeves and eat non-fussily, and, at the same time, make an event of it. Not to mention that parking’s on the house! So if you’re looking for a welcoming destination for superb dining at its best, look no further.

Le Bistro is open daily for lunch and dinner. For reservations call on

T he Chef:

Jorge Lugo

Originally hailing from Venezuela, Jorge Lugo uses his roots to give the food at Hammett’s Collection his unique touch. Gourmet Today catches up with the chef to talk about his inspirations as well as the brand new project he is woking on with chef and restauranteur Chris Hammett

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

My family inspired my passion for food. Cooking in my house in Venezuela was the most important part of my family’s daily routine. This inspired me to start working in a small family business close to my house and I immediately fell in love with the service, recipes, and hard job that a kitchen requires.

What do you love most about the industry?

I love being creative and as a result, presenting unique dining experiences to local and foreign guests.

You and chef and restaurateur Chris Hammett go way back and have been working hand in hand for years. Hammett’s Collection even expanded to open an eatery inspired by your roots. Tell us more!

“

After the roaring success of Hammett’s Gastro Bar in Sliema and Hammett’s Macina Restaurant in Senglea, the Hammett’s Collection was ready to expand and take on a new challenge.

Chris Hammett and I came up with Hammett’s Mestizo, where I was the head chef; a Meso-South American inspired fusion sharing dining experience.

This gave me the opportunity to pour all the knowledge from my heritage into a new concept for the Maltese market. Born and raised in Venezuela is something that I’m very proud of and I like to showcase that in my food.

What is the idea behind Hammett’s Collection’s sharing concept, which is seen throughout each and every restaurant?

The idea is to provide a fine dining experience in a relaxed environment where people can get the opportunity to taste as many dishes as possible from our different menus. By creating a shared meal format, we want people to lend themselves to closeness and camaraderie.

How does it feel to be head chef of award-winning restaurants?

It gives me the push to keep trying to improve and do my best to overcome any new challenge that comes my way.

Which award do you hold closest to your heart?

Hammett’s Macina making it on Michelin guide. That was

an extremely great achievement. It is a stunningly interiordesigned restaurant within the Cugó Gran Maċina Grand Harbour hotel.

The concept draws on Maltese history, it is a take on the islands’ succession of powers, with a modern representation of traditional Mediterranean culinary influences from the Phoenician times, to the Knights of St. John, to today.

What is the latest project you’ve been working on?

Right now, we are focusing on our latest project, Hammett’s Monastik, which recently opened its doors on the Tigne seafront in Sliema.

The mission here is to source all ingredients locally within one year, so it’s a big challenge that we are happy to develop.

The menu is inspired by continental European cuisine, using only locally sourced ingredients and traditional techniques of preservation to get the best out of the seasonal produce available at the time, such as pickling and fermentation.

This comes with its challenges with ingredients such as sugar and oil to cook with, but sustainable alternatives have been found by studying the history books. Besides that, grains cultivated for the production of flour are currently not harvested in Malta anymore, but we are joining forces with a local farmer to revive these and other industries.

What changes have you seen in the culinary industry in the past few years?

At the beginning of this venture, five years ago, there were barely any restaurants that offered a sharing concept. Nowadays, it is something that you’d come across daily.

Also, people now place a higher value on local produce and there is a greater demand for it, which is great. We want to keep up with what we think is the future of the industry.

What according to you does it take to become a successful chef?

Hard work, a creative mind, and a supportive team. Always.

What is your advice to aspiring chefs?

It is extremely important to be a team player, work by example and never stop learning.

Born and raised in Venezuela is something that I’m very proudof and I like to showcase that in my food ”

Sharing dishes at

Jorge Lugo’s onion hummus

INGREDIENTS

550g roasted onions

lemon

cumin

tahini

METHOD

1.

ketongenic diet?

Matteo Palmier recounts his personal experience “going keto”

Fat makes you fat; that is something that I always heard when I was growing up. Within our society, there was never the information that there are two types of cholesterol (fat); the good one and the bad one! Weight was always my biggest struggle. In fact, when I was thirteen, I was even bulimic. Once recovered, I went from one extreme to another. I started binge eating as form of revenge. Since I was young, I always loved cooking...then the pandemic hit and I ended up cooking a cake everyday, eating whenever and whatever.

On New Years Eve 2020-2021, I plucked up the courage to weigh myself and felt so scared when I saw ‘140kg’ on the scales. From that day, I decided that I should really start taking care of myself and my health; I have one life and I should live it not exist in it. I started doing my research online in hopes of coming across some sort of solution, and this when I stumbled on the ‘keto lifestyle’. I had nothing to lose, so I decided it to give it a go!

A keto lifestyle mainly consists of changing the daily food consumption; the food intake should consist of 75% healthy fats such as avocados, olive oil, eggs, cheese etc.; 20% protein such as meat and fish, whilst only 5% of your daily intake should consist of carbohydrates. Dedicating time for physical activities and keeping an eye on the calorie intake are also beneficial. Once all these requirements are followed, the body stops “working” on carbohydrates; the body automatically transfers to ketosis, where it starts running on fat by using it as its main energy source. So yes, eating fat can help you lose weight. Having said that, from my personal experience, I believe that there is no reason to consume ketones as the body produces them for free.

With regards to physical activity, I do not do anything complex. A fast walk ranging from half and hour to an hour is enough for me.

In the beginning it is not easy as one

has to refrain from eating what we are all used to eat within the daily Maltese diet such as: Bread, Pastry, Pasta, Sugar etc. But by learning; mainly through trial and error and research, I can say that today, a year and 8 months later, I do not miss the old days and do not regret changing my lifestyle. Today I can say that nearly every full-on carb dish can be replaced and created in a low-carb/keto way. I still eat my bread, pasta, and even cakes! Surprisingly when making keto desserts, both my friends and family are always impressed how it tastes even better that the “normal” version.

One needs to replace all the wheat flour with Almond, Coconut, Lupin and other low-carb flours, as these flours do not contain gluten. Then need to find a gluten replacement which is usually some type of gum (xanthan or guar) or vital wheat gluten. Instead of sugar, sweeteners are to be used. Experimentation, calculation, and weighing is key, however once someone gets the hang of it, the results

will be extremely rewarding and this within itself encourages one to maintain this lifestyle, while enjoying the things they used to eat before.

As one can imagine meal prep can be very time consuming however if one does not have time to cook or to make something from scratch there are talented people in Malta which sell their Keto Products, which are Home-made and genuine.

There are also some keto groups in Malta which one can find on social media platforms. In fact one can also find keto ftira which I always make sure that I have some spare in my freezer!

I am a 27-year-old, who has been living in Prague for the past three years; working full time and travelling during any free time I have, yet, I still find time to cook, even though it can be challenging after a long day at work.

It is very important for me to keep up with this lifestyle as I am doing this for my personal heath. I am proud to say that during this

journey I managed to lose 52kg!, dropping three dress sizes in the process.

The keto diet is not only efficient for weight loss; it has a lot of other benefits. From my experience, my blood pressure level lowered, I am sleeping better, I have less joint pain, and I am more alert and focused throughout my day, which results in a higher level of energy. I am proud of who I am and where I am today, and I look forward to the future where I will continue to learn and grow more within this lifestyle.

Please keep in mind that this is a lifestyle change and not a quick fix to lose some kilos. Please consult your doctor and carry out your research thoroughly before making any decisions with regards to a change in your diet or lifestyle.

For more question, cooking ideas, tips and tricks, feel free to follow Mattea Palmier on Instagram: @teo_kitchen_keto.

Thai Green Curry

Fats per Serving: 36g

Protein per Serving: 22g

Carbs per Serving: 4g Calories per Serving: 483cal

INGREDIENTS

30 g Green Curry Paste

39 g Olive Oil

200ml Coconut Milk

50ml Water

175 g Meat; Can be Pork, Chicken or Beef 6 g Onions; Chopped 6 g Spring Onions; Chopped 90 g Eggplant; Sliced and cut into four 20 g Carrot; thinly sliced

12 g Red Peppers; sliced 23 g Sugar Snap Peas

24 g Butter

Kaffir Lime Leaves Thai Basil

Lemongrass; sliced in two Cooked Konjac Noodles or Rice.

METHOD

1. In a pan add olive oil, lemongrass and green curry paste. Cook until the oil will separate from the curry paste

2. Add the Meat and fry. Once the meat is fried add half of the coconut milk. Cook until the coconut milk is 50% evaporated.

3. Add the water, onions, spring onion, carrots, butter, Sugar Snap Peas , Red Peppers, Eggplant and kaffir leaves. Cook for 3 mins

4. Add the left over coconut milk and cook to your favorite consistency.

5. Once done before serving, remove the kaffir leaves and lemongrass stick and add some fresh Thai basil to the curry.

6. Serve with Konjac Rice or konjac Noodles.

Matteo’s keto-friendly

desserts

Chocolate chip cookies

Approx. Macro for 1 cookie*: *Might Vary according to the brands of ingredients

Fats per Serving: 15g

Protein per Serving: 4g

Carbs per Serving: 2g Calories per Serving: 144cal

INGREDIENTS

100g butter or Margine

150g Erythritol (or any equivalent sweetener substitute)

1 tsp Vanilla essence

1 egg (large)

180g almond flour (finely ground almonds are the same)

0.5 tsp Baking powder

0.5 tsp Xanthan Gum

Pinch of Salt

100g sugar free chocolate chips

METHOD

1. Preheat oven to 180C (360F).

2. Melt the butter on a hob or in a microwave.

3. In a bowl mix together the melted butter and erythritol and beat with a kitchen mixer until mixture is fully incorporated.

4. Add the vanilla and egg, and beat on low for another 10 to 15 seconds.

5. Add the almond flour, baking powder, xanthan gum and salt (I suggest to sieve them before adding) and beat until all well combined.

6. At this point the cookie dough should have been created.

7. Once dough is done knead in the chocolate chips with your hands or a silicone spatula.

8. Divide and shape the dough into 12 balls on a lined/buttered baking tray.

9. Bake for 15 to 20 minutes at 180C (360F).the less the time the softer they will be, the longer they cook the harder they become.

10. If after 7mins cooking the cookies have not flatten, press them down with the back of a fork.

11. Once fully cooked, take them out and let them cool down.

12. Eat and enjoy these amazing cookies !

Orange cake

INGREDIENTS

2 oranges, washed 250 g Erythritol or equivalent sweetener.

5 eggs

250g almond flour

1 tsp baking powder dash of vanilla essence.

METHOD

1. Fill up a pot with water and bring to a boil, Add the oranges to the hot water and cook in the boiling water for 2 hours. Take them out of the water and set aside until they reach room temperature. I suggest to do this step a day before and leave the oranges to cool overnight. Once room temperature is reached blend the oranges until puree, with the skin and all.

2. Preheat the oven to 160°C. Line your preferred baking tray with baking paper.

3. Separate the eggs. In a bowl whisk the egg white and caster until soft peaks; set aside.

4. In a mixing bowl mix the egg yolks, vanilla essence and the orange pure once well combined, start adding the almond flour and the baking powder. Once all the almond flour and baking powder is well incorporated, take the stiff egg whites and start folding the egg whites into the almond flour and orange batter.

5. Once all fully incorporated you should egg with a pretty thick cake batter. Pour the batter into the prepared dish. Bake for 60 to 70mins, or untril a skewer inserted into the centre comes out clean.

6. Take it out of the oven, decorate as per to your liking and serve.

Approx. Macros*: *Might Vary according to the brands of Fats per Serving: 15g Protein per Serving: 8g Carbs per Serving: 5g Calories per Serving: 197cal