Served Magazine #22

MAGAZINE

S I M ON ROGAN

From ultra delicious quick meals to refined dishes, all served up by world renowned chefs. This issue features more epic recipes to add to your stack!

“SPRING’S FRESH INGREDIENTS PAVE THE WAY FOR A FLAVORFUL TRANSITION INTO SUMMER”

Served sits with Simon Rogan, the multi-Michelin starred Chef, now at the helm of ION Harbour

FARM-TO-TABLE IN VALLETTA

Multi-Michelin-starred chef Simon Rogan’s first restaurant in the Mediterranean, where seasonality and local produce inspire an ever-changing menu.

As one of the pioneers of the farm-to-table movement, Simon’s menus are strongly guided by hyperlocal ingredients that are found, foraged, fished or farmed by the best, sustainable and ethical producers.

With an ever-growing, innovative plant-based menu, Josephine’s continues to position itself as a culinary destination filled with plant-based creations and paired with decadent specialty coffee.

A Culinary Experience

Their recently launched spring brunch menu, available every Saturday and Sunday, features imaginative ingredients combined to bring a symphony of exquisite taste and colorful flavour. From decadent spelt waffles topped with caramelized pineapple to scrambled tofu and lentil sausages, ratatouille to chai pudding, and everything in-between, dining at Josephine’s is a culinary experience not to be missed.

The Secret Garden

What’s more, Josephine’s secret garden is the perfect spot to enjoy a moment to yourself amongst tranquility and peace as you indulge in plant-based brunch classics.

Open daily from 7:30 am - 8 pm

Josephine’s can be found at Corinthia Palace in Attard. Reservations are not required.

@josephinescoffee

View the daily menu and brunch menu at: corinthia.com/palace-hotel-and-spa/restaurants-bars

CELEBRATE THE UNIQUE TASTE OF JAPAN

Indulge in an al fresco Asian dining experience under the stars, overlooking our lush gardens. Gazebo portrays the perfect setting for a romantic date or simply a joyous and memorable feast with your friends and family.

Exquisite fish and seafood, premium Wagyu and Black Angus Ribeye, savory unique flavours as unami, hanakatsuo, kombu, or wild shitakes. Our Asian chefs will take you on a culinary journey to Japan without leaving Gozo.

SUSHI & TEPPANYAKI

As the only Teppanyaki dining experience on the island of Gozo, we invite you to treat yourself and your loved ones to a mouthwatering selection of contemporary Japanese specialities with a Mediterranean twist. A sumptuous sushi selection together with a tantalizing Teppanyaki menu that depicts an exceptional culinary experience from the pulsating heart of Japan.

Book your seat at one of our Teppanyaki tables and witness our skilled Teppanyaki masters as they perform their fiery art for your amusement.

tic Asian dishes to Mediterranean

ESCAPE THE ORDINARY

and find solace in our exclusive gazebos, where tranquillity and relaxation await. Sip on handcrafted cocktails, expertly mixed to perfection, as you soak in the breathtaking beach views. Golden Sands is where culinary excellence, serenity and cocktails converge for an unforgettable experience.

As the season starts to kick in, we find ourselves in that in-between place, where Spring and Summer meet. The days are not yet unbearably hot, and a rainy spell still calls for a warming sloppy stew. The farmer’s market is still brimming with Spring crops and new arrivals, making it an abundant time of year. In the following pages, we celebrate the season with food that honours the vibrancy and abundance of this wonderful time of year. In this issue, we're bringing you Mediterranean classics, with importance given to our seasonal star ingredient, LEMON. Whether it’s the main event, like in Katryna’s Lemon Tiramisu, or there to add subtle flavour to a risotto, we’re showcasing the importance, versatility and goodness of the wonderful fruit that has become a symbol of the Mediterranean.

As always, we have the pleasure of working with some of the most talented chefs and food experts, both locally and internationally, from 3-michelin star chef Simon Rogan whose latest endeavours have him setting sights on Malta and particularly Valletta’s ION Harbour restaurant, to the iconic tv personality, Gennaro Contaldo, who features once again on our glossy pages, bringing authentic Italian flavour with recipes from his latest cookbook, ‘Cucina’.

Whether you're looking to impress dinner guests with a show-stopping dessert, or simply want to whip up a quick and delicious meal for yourself, this issue has something for everyone at all levels of experience. Most importantly, we hope to inspire you, our readers, to embrace the bounty of this season, the abundance of fresh ingredients that our land and our farmers produce, and simply enjoy making and eating delicious food.

Enjoy the issue! your Editor, Julia

Editor: Julia Ripard

Art Direction: Chris Psaila

Photography: Julia Ripard

Contributors:

Faisal Aldeleigan

Gennaro Contaldo

Karyn Bonett

Nick Diacono

Stefan Hogan

Katryna Mangion 'Ta Rin'

Tom Peters

Julia Ripard

Joel Xerri 'Ferment Island'

Advertising: Sam Psaila 7788 0300

Rhyarna Lee 99568323

Printing: Print It

"SPRING'S FRESH INGREDIENTS PAVE THE WAY FOR A FLAVORFUL TRANSITION INTO SUMMER"

016. Gift Ideas for Dad – 2023

Make this one a memorable Father's Day with thoughtful gifts & great food for Dad's with good taste.

018. Q+As: Simon Rogan

With 3-Michelin stars to his name we quiz chef Simon Rogan as to his plan for ION Harbour

024. Seasonal Star: Lemons

In this issue Served celebrates the lemon in all its glory, from the zest to the juice.

035. Wake + Bake

Karyn Bonett shares 3 simple and delicious breakfast ideas, to enjoy the season.

040. The Best Bits

Chef Nick Diacono serves up three stunning recipes from the newly revamped menu at ‘Tico Tico’, bringing a Parisian-esque bistro and local hangout, deep in the ‘Gut’ of Valletta’s Straight Street.

048. Lifting the Lid: Gennaro Contaldo

We sit with Gennaro Contaldo who speaks about how the little boy from Amalfi adapted to life in London and went on to establish such a name for himself in the international culinary world.

052. Our Story Told Through Food

L’Istorja at Kempinski represents our culinary history.” As told by culinary director, Trevor Portelli in an interview with Served Magazine.

056. Cooking Up a Storm with Chef Faisal Seasonal, fresh and easy to prep meals which bring a burst of colour and flavour to your plate.

093. Inspired by Italian Stone Served explores the awe inspiring textures of yesteryear recoded by DEKTON for contemporary architecture and design.

068. Q+A – Tom Peters

Served meets up with Gracy’s Arts & Supper Club Executive Chef Tom Peters. His menu reflects his heritage, classical french training and a respect for local context.

074. Campari: History In a Glass

Discover the history of this contemporary classic with a rich heritage at the heart of some of the world’s most famous cocktails.

080. Inspired by the Season

Katryna Mangion takes us on a culinary journey as we explore three delectable recipes that capture the essence of the season.

084. Ferment Island

Artisanal Maltese and Gozitan ingredients, fermented into delicious signature hot sauces and spices. Joel Xerri, the chef behind the brand and its founder, shares some of his favourite ways to use his products.

Scan the QR code and find hundreds more delicious recipes to sink your teeth into.

“TREAT YOURSELF TO SOME OF THE DEL 26

light

A refreshing soup, perfect as a light starter for any meal.

A delightful selection of recipes featuring our seasonal star

Not for the faint-hearted - but don’t diss it till you’ve tried it.

PEA + MINT CROQUETTES

A

yet decadent lunch or starter by Stefan Hogan at Corinthia Palace

SEASONAL STAR

– the lemon.

OX TONGUE WITH AUBERGINES

BROCCOLI SOUP

PEA SOUP + CRISPY PIG'S EARS Pea and ham, a match made in foodie heaven.

ICIOUS RECIPES THIS SEASON BRINGS”

So different from the OG recipe, and so perfect for Summer

JULIA RIPARD, A SEASONAL ROAST Different ways to eat fennel while it’s in season.

SMOOTHIE BOWL

A colourful and delicious way to start the day.

RABBIT KIDNEYS + EGGS ON TOAST For nose-to-tail eating, we speak to the master Nick Diacono.

RIBOLLITA BY GENNARO CONTALDO A Tuscan classic, featured inside Gennaro’s latest cookbook.

SEASONAL SALAD The perfect balance of acidity and sweetness.

LEMON TIRAMISU

cooks + chefs

Originally from Portsmouth, Tom’s career started as a kitchen porter at the age of 14 where his love for the kitchen camaraderie drew him in. After years of training and honing his skills working with some of the top names in the industry both in London and Oslo, Tom now resides in Malta where he runs the kitchen of Gracy’s Arts and Supper Club.

Stefan is inspired by ingredients that shout local and in season and is motivated by delighted customers. He has been cooking professionally since the age of 16 but in his heart he was already chef at 9 years old - so a lifetime really. In this issue, Stefan features recipes from Josephine’s new Spring brunch menu, at the Corinthia Palace.

Nick Diacono is a Maltese chef with a great respect for local produce. His cooking reflects a strong connection to the Mediterranean with influences from French, Sicilian & North African food. Currently Nick runs the kitchen of Straight Street’s revamped ‘Tico Tico’ Bar and Bistro - a local hangout in the bustling ‘Gut’ of Valletta, where you can expect delicious sharing plates of seasonal fare.

My nutritional journey began with a desire to create and provide a healthy balanced lifestyle for my family. I left a career in finance to focus on bringing up two kids, which allowed me the time to explore my ongoing passion in understanding health and how to apply it to my family. I’m here to offer support around nutritional and lifestyle habits and to share my resources and experiences to help clients overcome and understand these obstacles.

Faisal left his comfortable life as a banker for a career as a chef consultant. His love for food was instilled by his mother, he has perfected his craft by studying cooking techniques in Europe. By establishing the Chef Faisal Consultancy, Faisal is able to not only share simple yet sophisticated dishes, but is also positioned to help restaurant businesses thrive.

As an accountant, recently turned chef, Katryna is very driven by her passion for all things food. Her cooking style is inspired by traditional, ‘Nanna’s style’ food, while keeping local and seasonal produce at the centre of each dish, which she documents through her instagram page Ta’ Rin Malta. She is a firm believer that food brings friends and family together.

Growing up in a household where family meals were always a bigger deal than they should have been, I instantly fell in love with the amount of cuisines and different master pieces you can create with a bit of imagination and a plate. Joel started up his own brand creating a range of fermented hot sauces and pickles, known as Ferment Island, and is based on the island of Gozo.

Gennaro is an Italian chef and tv personality, the author of a number of cookbooks including his latest, Cucina, where he shares his love for his home country and cuisine. Contaldo is known to be the mentor to Jamie Oliver, and for his parnership with fellow Italian chef Antonio Carluccio.

Stefan Hogan

Karyn Bonett

Tom Peters

Katryna Mangion

Faisal Ahmed Aldeleigan

Nick Diacono

Joel Xerri

Gennaro Contaldo

"MAKE THIS ONE A MEMORABLE FATHER'S DAY WITH THOUGHTFUL GIFTS

Looking for a unique Father's Day beer gift?

Explore the fantastic range of gift ideas at farsonsbrandstore. com or visit our store, at The Brewhouse. We're open seven days a week. For an extra special experience, consider visiting The Farsons Brewery Experience. Create lasting memories this Father's Day. www.farsonsbrandstore.com

THE BEER HOP, Home Brewing Sets €68

Surprise Dad this Father’s Day with our Home Brewing Kits! Let him brew his own beer at home with our complete kits. Perfect for beginners or experienced enthusiasts. Order now to make this Father’s Day truly special! www.thebeerhop.com

MERKANTINI BEACH CLUB, DAY PASS

Pamper him with the ultimate day of relaxation at the exclusive Merkanti Beach Club, an adult-only oasis. Enjoy the sun, indulge in poolside lounging, and savor delectable food and drinks for a truly unforgettable experience. For more information call on T: 21 383 383.

& GREAT FOOD STRICTLY FOR DADS WITH GOOD TASTE."

The Gazebo at Hilton Malta is what summer nights are made for.

A converstion with...

S I M ON ROGAN

SERVED SITS WITH SIMON ROGAN, THE MULTI-MICHELIN AWARDED BRITISH CHEF WHOSE CAREER HAS TAKEN HIM FROM LONDON TO HONG KONG, AND MOST RECENTLY MALTA!

IN 2022, ROGAN’S RESTAURANT L'ENCLUME, ONE OF THE UK’S TOP ESTABLISHMENTS, HAD EARNED THE COVETED THREE-MICHELIN STAR STATUS. WE DISCUSS ROGAN’S CULINARY PAST, HIS KITCHEN PHILOSOPHY AND HIS INTENTIONS WITH ION HARBOUR.

Where does your story with food begin?

Food has been a real interest of mine from an early age; my dad worked in wholesale fruit and veg, so I had an understanding of what quality produce and seasonality meant through seeing what ingredients he would bring home. When it comes to cooking, I’ve been working in restaurants since I was around 14, it really does feel like it’s been a life-long career now. >>

What is it that you enjoy most about your job and industry?

The camaraderie. It sounds like a cliché, but I genuinely feel like my restaurant teams are an extension of my family. The industry can be demanding, and I know I ask a lot from those who work with us - to operate at the level we are, and strive for, requires a huge amount of commitment and dedication. But when the last dinner guest leaves, and we can all relax and enjoy a beer and a laugh together, that’s a great feeling and makes all the long hours and hard work worth it.

I love working with people who are passionate about what they do and who strive to make a difference. Wherever I open a restaurant, I’ve managed to find growers, producers, fishermen and farmers who are committed to doing things the right way and for me, that’s really encouraging.

What chefs have inspired you along your journey?

A lot of my early training was in very classical French cooking. As I began my career, I looked up to French chefs such as Michel Bras, who

has held three Michelin Stars since 1999; and Marc Veyrat, who really was a pioneer when it came to using unusual herbs, plants, and wildflowers.

I have also spoken before about the inspiration I get from the younger chefs who work in our kitchens. Their passion is contagious, and I am often inspired by their curiosity to try new things.

Although not strictly chefs, I’d also have to say going down to Our Farm, my farm just down the road from L’Enclume in the Cartmel Valley, to see the growers there and to check what is in its prime. Our Farm manager, John, and his team are a true source of inspiration, and it gives me a lot of joy to see the progress they’ve made in the last few years.

You’ve been involved with various Michelin starred restaurants, what was the most important thing you learned?

Probably, that nothing is more important than hard work. I will be the first to admit that when I was a lot younger, I was always looking for a ‘quick win’ or a slightly easier route to success. I soon learnt however that if that is the attitude you take, then others around you who are

willing to put the effort in will speedily pass you by. Hard work and patience have paid off for me, earning our third Michelin star at L’Enclume in the restaurant’s twentieth year, and it is this lesson which I now try to pass on to my teams, and to practice myself each day.

How would you describe your culinary style or identity?

I think, ultimately, my identity is rooted in seasonality and locality, by what it is possible to forage or grow in our immediate surroundings. Over the last 20 years, I am so fortunate to have been able to develop that interest and skill in Cartmel with our very own farm. The connection between our dishes and the farming calendar is intrinsically linked. What is exciting for me is to be able to now look at transferring that approach to other locations - where, as in Malta, we don’t have our own farm, but can

instead work hand in hand with local growers and producers.

ION Harbour is now your first Mediterranean restaurant, what appeals to you about working in this part of the world?

Whilst the Mediterranean climate is a far cry from our home in Cartmel, I have found a fond sense of familiarity. Malta, like Cumbria, is small but with an abundance of incredible local produce. Along with my team, I have enjoyed discovering what this island can offer - from both the land and the sea. We’ve really loved exploring and have felt welcomed wherever we have been, whether that’s on a small fishing boat, at a regenerative farm or at the local markets. It’s a fantastic challenge and opportunity for us to be able to see how our ethos of farm-to-table cooking can be applied to a new location.

What do you feel are the most exciting local ingredients that you are or are looking forward to working with?

Whilst the British Isles as a whole has some of, what I believe to be, the best seafood and shellfish in the world, Cumbria itself doesn’t have an array. So, in Malta, our chefs are spoilt for choice when it comes to freshly caught fish. ION Harbour has direct views of the Grand Harbour and out to sea, so to literally be able to see the waters where our fish come from, is pretty special.

In terms of vegetables and fruits, there are so many varieties available that are hard to grow back home, or that seem to grow in the wild here. From citrus to olives, we feel very lucky to have so much amazing produce so close to the restaurant. >>

We’ve been amazed by the local honey made by endemic Maltese honeybees. The species is endangered, so we are proud to be working with a group that’s trying to protect them.

How have you tailored your menu to suit Malta and ION Harbour?

The menus, as in our other restaurants, are guided by the seasons and the produce on our doorstep. So, at ION Harbour, you will find dishes that may be familiar but have a focus on local, sustainably grown ingredients and locally foraged plants and herbs.

For example, we’re using the local carob honey that I mentioned earlier to glaze our truffle pudding when, back in the UK, we would use locally tapped birch sap. We’ve sourced the best Purple Azur kohlrabi, which we bake in salt from Gozo. The list goes on…

Is the Maltese culinary heritage a source of inspiration to you when coming up with new dishes or are you mostly focused on creating something entirely new?

Many of the local producers we have met, and are now working with, are small familyrun businesses that go back for generations. Through them we are continually discovering not only new ingredients, but traditions and cooking techniques that have been passed down.

How would you describe the experience you and your team are trying to create for diners at ION Harbour?

In a word, relaxed. We want the food and drink to be exceptional, perhaps even for some diners to try things they may not have tried before, but more than anything, we want people to feel at home. Our brilliant front of house team is warm and welcoming, much like the people of Malta and the place as an island, and that is as much part of the experience as the dishes they will enjoy.

Where does one go from 3 Michelin stars? What’s the next goal?

We’re certainly not slowing down, that’s for sure. At the moment, I feel like my ambitions are shifting towards supporting the next generation. I have an incredibly talented team who I want to provide new opportunities for. We are doing that through new openings - here in Malta, ION Harbour’s Executive Chef is Oli Marlow, who first started working with me over a decade ago. He has since opened three restaurants in Hong Kong with me and has approached this opening in Malta with the same brilliance. I am also focussing a lot on the future of farming and how we can best protect our environment through sustainable, small-scale production methods. I am hoping that by showcasing what we are doing it will provide an educational platform for the chefs and farmers of tomorrow.

"I am also focussing a lot on the future of farming and how we can best protect our environment through sustainable, small-scale production methods."

All About Lemons !

Star

Seasonal

riginating in Southeast Asia, lemons have traveled across continents, leaving their mark on various cultures and cuisines for thousands of years. Served magazine delves into the fascinating history of lemons and explores their versatile use in recipes, health remedies and household cleaning products for milennea.

Despite being the symbol of Capri, the Italian island off the Amalfi coast, lemons are believed to have originated in the foothills of the Himalayas and were then cultivated in India and China over 2,500 years ago. They made their way to the Middle East through Persian trade routes and were introduced to the Mediterranean by Arab traders around the 9th century. Lemons soon became highly valued for their medicinal properties, culinary versatility, and symbolic significance in various cultures, representing purification, prosperity, and hospitality.

JULIA RIPARD LEMON + MINT FIZZ

KATRYNA MANGION LEMON + BROADBEAN RISOTTO

JULIA RIPARD LEMON & POLENTA CAKE WITH PISTACHIO

in traditional dishes and were preserved in salt or infused in olive oils, and lemon-based sauces like the famous Italian gremolata. Today, lemons continue to be an essential ingredient in Mediterranean cooking, imparting their distinctive flavour to everything from seafood and salads to pasta and desserts. In the modern culinary world, lemons continue to be cherished for their versatility and ability to elevate dishes. Their bright acidity adds balance and freshness to recipes, enhancing flavours and cutting through richness.

Health Benefits

Rich in vitamin C, lemons enhance immune function, support collagen production, and promote healthy skin. Furthermore, they contain essential minerals like potassium, magnesium, and copper, which contribute to maintaining electrolyte balance, supporting heart health, and facilitating nerve function. Consuming lemons can also provide small amounts of B vitamins, iron, and fiber, promoting overall wellness.

Lemons are also a natural digestive aid, thanks to their high concentration of citric acid. The acidity of lemons stimulates the production of digestive juices, aiding in the breakdown of food and improving digestion. Consuming warm lemon water in the morning can help alleviate indigestion, bloating, and constipation. Furthermore, the fibre content in lemons promotes healthy bowel movements and prevents constipation.

The citrus fruit stimulates the liver to produce more enzymes, aiding in the removal of toxins from the body. Drinking lemon water regularly can support liver function and promote the elimination of waste products. Additionally, the diuretic properties of lemons help cleanse the urinary tract and promote healthy kidney function. The Vitamin C present in lemons helps strengthen the body's defense against infections, reduces the severity of cold and flu symptoms, and facilitates the absorption of iron.

Following are two zesty recipe ideas to try your hand at.

"Whether they're garnishing a cocktail, drizzled over cake or squeezed over grilled prawns - there is so much you can do with lemons, and in this issue, we celebrate the fruit in all its glory, from the zest to the juice. Read on to learn a bit more about this treasured ingredients and how it became a kitchen staple".

By Katryna Mangion of Ta Rin – Prep time: 40min – Serves: 6/8

Lemon Tiramisu

By Katryna Mangion

Method

Start by making the lemon syrup.

In a saucepan, heat the water, 100g sugar and zest and juice of 1 lemon until it starts to bubble and let it simmer for a few mins until the liquid thickens slightly (more syrup like). Add 2 shots of limoncello and leave to cool.

Ingredients:

100ml water

100g sugar

Juice and zest of 3 lemons

4 shots of limoncello

200ml whipping cream

3 egg yolks

60g sugar

250g mascarpone

400g ladyfingers

Whip the cream until stiff peaks are formed. Set aside. Whip the sugar and egg yolks until fluffy. Add mascarpone, 2 shots of limoncello, lemon juice & zest of 2 lemons, and continue to whisk until fully combined and you’re left with no lumps.

Fold in the whipped cream, careful not to over mix to lose minimal air from the whipped cream.

Lay your first layer of ladyfingers by dipping them in the syrup and placing in a dish.

Cover with half your cream mixture and add another layer of soaked ladyfingers.

Finish off with the remaining mascarpone and refrigerate for at least 3 hours before serving.

"Indulge your taste buds in a delightful twist on a classic dessert with a Lemon Tiramisu. This refreshing variation infuses the traditional Italian dessert with the zesty tang of lemons, adding a burst of citrusy flavour to the velvety layers of mascarpone. "

Ingredients:

1 whole lemon, chopped

1 tbsp honey

1 litre water

A few sprigs of mint

Lemon + Mint fizz

By Julia Ripard – Prep time: 5min – Serves: 6-8

"Lemons are a great source of vitamin C, aiding immune function and collagen production. They have alkalizing properties, aid digestion, promote hydration, and may support weight loss. Lemons also contain antioxidants and have antibacterial properties."

Method

To a blender, add the lemon (skin and all), water and a tablespoon of runny honey. Blend on a high speed and then taste to adjust sweetness as desired, adding more honey if needs be. Strain through a sieve into a jug. To serve, pour half a cup full of lemonade, and top with sparkling water. Add ice and finish with mint leaves.

By Julia Ripard – Cook/Prep time: 1hr – Serves: 10

Lemon Polenta Cake with Pistachio

Ingredients:

unsalted butter, for the pan

120g unsalted butter , softened

finely grated zest + juice of 2 lemons

1 tsp vanilla extract

3 eggs

40ml olive oil

120g granulated sugar

250g ground almonds

110g polenta

40g ground pistachio

1 tsp baking powder

Pinch of sea salt

For the icing:

half a cup of cream cheese

2 tbsp lemon juice

Extra coarsely chopped pistachios

Method: Preheat the oven to 160°C. Butter and line a deep cake pan or pie tin with parchment paper.

Beat the butter and sugar together using an electric mixer until pale and light, mix in the remaining ingredients, adding the eggs, one at a time.

Spoon into the prepared pan. Bake for 45–50 minutes or until the cake is set and deep brown on top. Cool in the pan, and finish of with icing once cooled.

In the kitchen

START YOUR DAY ON THE RIGHT NOTE THIS SEASON BY TRYING YOUR HAND AT THESE 3 SIMPLE, & DELICIOUS BREAKFAST IDEAS, TO ENJOY THIS TIME OF THE YEAR.

With Karyn Bonett

#1 Smoothie bowl >>

Smoothie bowls are very versatile, and one can use almost any fruits or a mix of fruit and vegetables for this recipe. If banana is not your thing, you can omit it completely, just make sure that you only use frozen fruit and also add less liquid to the mix. Kefir or yogurt can be used instead of the milk to make it creamier. This also adds a fermented food to your dish which makes it more gut friendly.

Smoothie bowls can be a great way to start your morning. Adding a healthy fat like chia, pumpkin or sunflower seeds, nut butter and a source of protein like collagen powder, protein powder or yogurt makes it a complete and balanced meal.

Smoothies and blended drinks can be a gentler way to introduce nutrients to your body first thing in the morning or after a fast as the fibres in the whole fruit or vegetable would have been broken down slightly in the blending process, making the food more digestible.

P.40"Raspberries are packed with antioxidants, fibre, and vitamins, promoting heart health, boosting the immune system, improving digestion, supporting weight management, and reducing the risk of diseases."

"Oats are rich in fibre and antioxidants. They support heart health, regulate blood sugar levels, promote healthy digestion, and provide essential vitamins and minerals."

#2 Overnight Oats

There are many combinations of this meal, but whichever one you go for, it makes a great on-the-go meal to grab and take with you on busy mornings or as a ready to eat breakfast if you are pressed for time. All you need is a jar and a spoon and a little bit of prepping the night before.

Oats have gained considerable attention as a health food over the years. They are a very good source of fibre and are high in vitamins, minerals, and antioxidants. Their high content of soluble fibre is what makes them a popular food among those looking to lowering their blood sugar and cholesterol levels.

Adding chia seeds to overnight oats gives the meal a nutritional boost. Chia seeds may be small, but their nutritional profile per serving of two tablespoons is quite impressive. They’re high in minerals such as calcium, phosphorous and magnesium which are important for bone health. They are packed with fibre, protein, omega-3 fatty acids and various other micronutrients.

"OATS ARE HIGH IN FIBRE, VITAMINS & MINERALS, AS WELL AS ANTIOXIDANTS"

#3 Tofu Scramble (Star ingredients Tofu & Tumeric)

Most people avoid tofu because it is bland, which it is. Good thing about it is that it is a very versatile ingredient, and you can flavour it in any way. Soy based products are also controversial. However, they also vary in quality.

Organic soy products are always safer as they are grown without chemicals and they do not contain GMO. Soy products are a good alternative to animal derived products as they are complete proteins. Soya beans (edamame) especially, are high in protein, fibre and calcium. Soy products are considered to be minimally processed foods and the fermentation of soy (miso, tempeh) makes them easier to absorb. They are also rich in isoflavones and this compound is thought to help reduce some menopausal symptoms and possibly also help with the reduction of bone loss. Soya products are generally safe for most people, however people with certain health conditions should consult with their doctor or dietician before adding them to their diet.

Turmeric is a powerful antiinflammatory and is known to be good for joint pain, migraine and pelvic pain. It needs black pepper and fats to activate it and make it more bioavailable to the body. Curcumin is the active ingredient. It is fat soluble and should therefore ideally be taken with fats in order to be absorbed.

This dish is great for savoury breakfast lovers or ones who are looking for a high protein low fat breakfast. It makes a great brunch dish and contains healthy fats, is low in saturated fat and contains lots of fibre and complete protein. Definitely one to make if you love eggs but need to lay off them for one reason or another.

P.40

"Kale is nutrient-dense, low in calories and high in essential vitamins and minerals. It supports eye health, strengthens bones, boosts the immune system, and aids in detoxification as well as inflammation reduction."

PINK SMOOTHIE BOWL

Serves 2

Prep time 10 minutes

1 piece of banana (Frozen/cut into 10 pieces)

1 cup of frozen strawberries

50g frozen cherries

100ml unsweetened almond milk

1g all natural peanut butter

(powdered) (optional)

Method

Add the milk to a blender and top with the rest of the ingredients. (add the liquid slowly until you obtain a thick creamy pulp) Blend until smooth

adding more milk if needed. You should end up with an ice- cream consistency Add your favourite toppings and enjoy.

Notes

Toppings: Chia seeds, hemp seeds, bee pollen, linseeds, coconut chips toasted, fresh berries, sliced kiwi.

Peanut Butter: Powdered peanut butter can be purchased from major supermarkets and health stores. It is packed with protein but contains lower fat and calories than regular peanut butter.

VEGAN SCRAMBLE

Serves 2

Prep time 30 minutes

Ingredients

2 tbsp nutritional yeast

1 tsp turmeric

1/2 tsp of smoked paprika

2 tsps of Dijon mustard

2 tsp of dried chives (or use fresh/frozen)

1/4 tsp of cumin (ground)

1/4 tsp of cayenne pepper (optional)

Sea salt and black pepper (to taste)

60ml of unsweetened almond milk (or any other plant milk)

1 tbsp of extra virgin olive oil

50g green spring onion, (thinly sliced)

80g mushrooms

80g zucchini

60g kale leaves (or baby spinach)

450g tofu (firm - or drained and pressed)

4 slices of sourdough bread (toasted)

Method

In a small bowl mix together the first 8 ingredients. Add the milk to create a thin sauce. If it's too thick add more milk or water as needed. I added approx 3 tbsp water.

Heat the olive oil in a pan over a medium heat and add the chopped onion, zucchini and mushrooms and cook until softened (5min approx). Next add the kale or spinach and then cover with a tight fitting lid for around 2 minutes. Crumble the tofu and add this to the pan. Move the vegetables to one side to make space for the the tofu so it can cook. Cook the tofu for 2 minutes, then add the sauce and stir everything together to combine. Cook for a further 5 minutes. Season to taste. Serve immediately with bread if desired.

Serves 2

Prep time 20 minutes

1 piece of banana

100g oats

3 tbsp chia seeds

360ml unsweetened almond milk

1/2 tsp of vanilla extract

Method

Slice the banana and place in a bowl or glass container with a lid. Using the back of a fork, mash the banana until a smooth paste forms. Add in the rest of the ingredients and mix well. Let sit for 15 minutes.

Mix again thoroughly, then place the mixture in two separate jars, or leave in the glass container overnight or at least 8 hours. Enjoy as is or add toppings of choice.

Notes

Toppings: fresh berries, chopped nuts, seeds, sliced banana, honey, chopped dates, bee pollen, coconut flakes, caco nibs

"GREAT FOR SAVOURY BREAKFAST LOVERS OR ONES WHO ARE LOOKING FOR A HIGH PROTEIN LOW FAT BREAKFAST."

Pancake breakfast

By Stefan Hogan – Prep time: 30mins – Serves: 6

My‘Oat’ My Pancakes

For the pancakes:

300g Oat flour

10g Bicarbonate of soda

400ml Oat milk

30ml Lemon juice

Method

Mix dry ingredients and sieve into a bowl. Pour over the oat milk and lemon juice and mix thoroughly. Using a ladle, pour into a warm pan and cook till brown, flip and repeat on the other side.

For the macadamia nut butter:

300g Raw Macadamia (a few left whole for plating)

Pinch of salt

Method

Add macadamia nuts and sea salt to a food processor. Process, scraping down the sides as needed until creamy and smooth, about 3 minutes. Transfer the nut butter to a sealable jar and store at room temperature for up to a week or in the refrigerator for up to 3-4 weeks

Grapefruit segments:

1 Grapefruit

Method

Place the grapefruit on a cutting board. Using a sharp knife, slice off a half inch off the top and bottom of the grapefruit.

Stand the grapefruit up so the flesh is exposed and begin to cut the skin off following the contour of the grapefruit and the white pith. Repeat the peeling technique using the exposed contour of the white pith as your guide.

Take note of the membrane in between each segment. Using a sharp paring knife, carefully hold the grapefruit in your hand, cut downward between the membrane and the segment. Once you reach the centre of the grapefruit, stop and make a second angled cut in a similar way. And the segment should pop right out.

Once all the prep is done, cook the pancakes and place onto a warm plate. Arrange 4 grapefruit segments, chopped macadamia nuts and drizzle with macadamia nut butter to serve.

Executive Chef at Corinthia Palace Stefan Hogan treats us to a brilliant take on oat pancakes fit for a king

THE BEST BITS WITH

CHEF NICK DIACONO

The apple certainly does not fall far from the tree for chef Nick Diacono, hailing from one of the country’s most ‘foodie’ families. Nick has established a name for himself as one of Malta’s top local chefs, elevating the fast-food scene with the hyper-trendy New York Best empire, to the more niche’ Fat Louie’s’ where the concept centred around the smoking of different meats. Cut to the present day where Nick runs the kitchen at the revamped ‘Tico Tico’, a Parisian-esque bistro and local hangout, deep in the ‘Gut’ of Valletta’s Straight Street. The menu suited to sharing, features local and seasonal ingredients, prepared with creative flair and a nod to local cuisine and all of its influences.

“An under appreciated ingredient - pig’s ears give lots of juiciness and tasty pork flavour to recipes, and the perfect crunch to top this pea soup.”

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Infinity, Classic Statuario

“Where it falls short in aesthetic appeal, it makes up for in flavour - and that’s what we’re here for. Ox or beef tongue is not only tasty, but is a lean meat rich in protein, iron, and vitamins.“

Serves 4 people

Prep time 25 mins cooking time 2 hours 30 mins

2 pig’s ears

1 smoked pork shank

1kg fresh peas - hulled

500g frozen peas

Handful fresh mint & parsley mixed

1 stick celery

2 carrots

Pinch of whole peppercorns

1 bay leaf

5 onions

2 cloves garlic

2 medium potatoes

50g butter

2lt peanut oil

few sprigs thyme

sea salt, cracked black pepper

Method for the Broth

Fill a large pot of water and place in the smoked shank, pig’s ears, 3 onions cut in half with skin on, roughly cut carrots, celery stick, peppercorns and bay leaf. Bring to a boil and leave to simmer for at least an hour and half or until the ear is easy to pierce with blunt knife, strain the liquid and pull the ham meat from the bone.

Pat dry the ears and julienne to the desired thickness, season with fine salt and leave to cool completely in the fridge. Finely chop the remaining onions and garlic and begin to sweat them gently in a pan with butter and a sprig of thyme. Do not let them darken in colour.

Finely chop the potato and cook for 3 minutes with the onion mixture, add about 2 litres of stock and cook until the potato is soft. Add fresh peas and cook for 3 minutes, add frozen peas and picked herbs and cook for a further 2 minutes. Blend well using a stick blender whilst it’s still hot.

Use the remaining stock whilst blending to achieve the desired thickness. Taste and season.

Remove the ears from the fridge and dust them lightly in flour, then fry them in hot peanut oil until crispy. Tear up some ham meat and serve on hot soup along with hot crispy ears, you may also add an optional swig of fresh cream.

Serves 6

30 minutes prep time 1½ / 2 hours cooking time

1lt passata di Pomodoro

80g olive oil

80g sugar

Sea salt, cracked black pepper

1 ox tongue

1 bay leaf

2 onions

2 cloves garlic

Sprig thyme

Pinch peppercorns

1 celery stick

2 medium sized aubergines

Method

Add the tongue, celery, halved onions with their skin on, peppercorns, bay leaves, thyme and garlic to a pot and submerge well in water. Bring to a boil and leave to simmer for about 2 hours or until the tongue is tender (use a skewer to puncture test).

Whilst the tongue is cooking bring the passata to a boil, then add olive oil, salt, sugar and pepper and leave to simmer for about 45 minutes mixing regularly. When the tongue is tender remove from the broth, and peel whilst still hot. Allow to cool.

Bring a grill pan to a very high heat and slice the aubergines lengthwise. Brush lightly with olive oil and seasoning and char well on both sides, until you have distinct black grill lines.

Slice tongue into ¼ inch thick slices and grill in the same hot grill pan. Layer the aubergines, tongue and tomato sauce on a plate, then top with chopped parsley and olive oil and serve.

Serves 2

Prep time 5 minutes, cooking time 10 minutes

2 eggs

20 rabbit kidneys

1 Pinch of picked parsley

A few shots Cointreau

60g butter

Swig of olive oil/Sprig of thyme

Sea salt, cracked black pepper

4 slices Maltese bread

Method

Melt half the butter with some olive oil and heat up well in a cast iron pan. Season and mix the kidneys well, adding to the butter and tossing together. Allow to caramelise into a deep brown colour. Then add Cointreau and flambé in a pan.

Add the thyme and simmer until thick and cooked through, then set aside. Melt the other half of the butter and fry the eggs at very low heat making sure not to colour. Butter and toast the bread, gently add the sunnyside-up eggs, cover with the kidneys and sauce. Finely chop some parsley and finish off.

#best bits

"Rabbit kidneys support healthy kidney function, contribute to iron metabolism, aid in red blood cell production, and offer a source of vitamin B12 and selenium."

For the Hummus

3 ripe avocados

180gr cooked chickpeas

4 garlic cloves (confit slow cooked in olive oil)

Juice of 2 lemons

1 tsp sumac

60gr tahini

80ml olive oil

Whole soft spring herbs (chives, parsley, basil, coriander, mint)

Some chickpeas to garnish

Harissa oil (to drizzle)

Salt to taste

PEA+MINT CROQUETTES

By Stefan Hogan, Corinthia Palace – Cook time: 10min – Serves: 4

For the Croquettes

5 shallots, finely chopped

40ml olive oil

15ml white wine vinegar

600gr frozen peas

30gr fresh mint, chopped.

3 garlic cloves (confit - slow cooked in olive oil)

60gr chickpea flour

50ml soy cream

Some panko breadcrumbs

Method for the Croquettes

Heat the olive oil in a small sauté pan and cook the shallots on a low flame until soft and translucent. Add the vinegar and cook until fully evaporated.

In the food processor place the peas and briefly blend. The peas need to break down without them becoming mushy so that they retain some texture. Transfer to a bowl and add the mint, shallots, soy cream and gram flour. Season with salt and pepper.

Add enough panko breadcrumbs to get a soft consistency and shape into round croquettes.

Refrigerate for a couple of hours.

For the Hummus

Blend all the ingredients except the olive oil to get a smooth paste.

Gradually add the olive oil to get a smooth consistency. Check seasoning to taste as might need some more lemon juice to get the right acidity.

Cook and Serve

Coat the patties with some chickpea flour and pan fry in olive oil on a medium flame for around 4 minutes on each side until golden. Transfer to a baking tray and place in a preheated oven to warm through (180 degrees for 5-7 minutes)

Drain on kitchen paper to remove excess oil.

Dress plate with hummus, top with the warm croquettes, some chickpeas and drizzle with the harissa oil.

Decorate with the fresh herbs.

GENNARO CONTALDO

Considered a household name for his regular cooking show appearances on UK television, his many cookbooks on hearty and homely Italian cooking, and known as the culinary mentor to British chef Jamie Oliver - one could say Gennaro Contaldo introduced Italian cooking to the UK household. His contagious laughter and ‘joie-de-vivre’ has captured the hearts of his audience for what continues to be a lengthy career. We sit with Gennaro to discuss how the little boy from Amalfi adapted to life in London and went on to establish such a name for himself in the international culinary world.

Few chefs have had as significant an impact on the culinary world as Gennaro Contaldo. With a career spanning more than five decades, Contaldo has become known around the world for his incredible Italian cooking, his warm and friendly personality, and his unwavering commitment to using fresh, seasonal ingredients. From his early days in Italy to his work as a restaurateur and television personality in the UK alongside fellow culinary icon Jamie Oliver, Contaldo has always been passionate about sharing his love of food with others. In this interview, we sit down with the man himself to learn more about his life, his career, and his latest publication, ‘Cucina’.

What are your fondest childhood memories of life on the Amalfi coast?

It was a carefree existence where the sea was my swimming pool, the mountains my back yard and the village was my playground. What more could a child want?

Was a career in catering an easy choice for you or did you have other considerations at the time?

Food was all around me growing up; I learnt to fish from the local fishermen, my father taught me to hunt game and how to prepare it, I used to forage for wild mushrooms and herbs with my mother. Food and ingredients were what we talked about most. When I was about 10, my father took me to his friend at a local restaurant where I helped out when I was off school; I loved it and I knew then that I wanted to work with food.

The British food culture must have taken some adjusting to, what did you miss most from home?

The food in the early 1970’s in Britain was not the best, especially Italian restaurants. In one of my earliest jobs in an Italian restaurant, I tried to change the way they made the carbonara

sauce and I was immediately told to go!! I missed the fresh flavours of home – the tomatoes, lemons, fresh mozzarella, ricotta and so much more.

In what ways would you say the London restaurant scene has evolved most since you first moved to the city?

Now, when you go to an Italian restaurant, you are almost guaranteed to enjoy authentic Italian food. Over the years, good produce has been more easily obtainable, people travel more and know what good traditional food should taste like. What I love most about London is that you can eat your way around the globe without ever actually leaving the city!

What would you say are the fundamentals of Italian cooking/cuisine?

Fresh, seasonal ingredients, cooked simply without fuss, but with the maximum of flavour.

When you think of comfort food, what comes to mind?

Pasta e patate – this carb-laden, nourishing dish is a favourite from my childhood. It’s like a warm cuddly blanket.

What advice would you give to those trying to eat well on a budget?

It can be done! Stock up on a few basics, look in your fridge and store cupboard and use your creativity, you will be amazed at what can be achieved with just a few simple ingredients. And make the most of leftovers, if you have leftover pasta, add a couple of eggs and you have a pasta frittata, if you have leftover roast chicken add it to a pie.

To someone who says ‘I don’t have time to cook?’ - what would you say?

Make time!!

What are your favourite ingredients to work with?

I always have to have olive oil, garlic, tomatoes, pasta. With just these few simple ingredients, I have a meal!

What have been the highlights of your career thus far?

Sharing my knowledge of Italian cooking; I love to train young chefs and see what they create. I enjoy hosting cookery classes and when I had my restaurant the most satisfying thing was watching people enjoying the food I had prepared.

You’ve just launched your latest recipe book ‘Cucina’ - what did you enjoy most about this process, and what can readers expect from the recipes and teachings inside?

The philosophy of my new book, Cucina, is based on the Italian cucina povera way of cooking. It’s very simple – it’s what the poorer people of Italy used to cook with what little they had, either what they grew or what they could afford. With the few ingredients they had, they used their creativity to produce wonderful food. Over time, these dishes have embedded themselves in Italian cuisine and some of the most popular recipes started off in this humble way. The cucina povera way is the cooking of my childhood and I still cook this way today.

"FOOD WAS ALL AROUND ME GROWING UP; I LEARNT TO FISH FROM THE LOCAL FISHERMEN, MY FATHER TAUGHT ME TO HUNT GAME AND HOW TO PREPARE IT, I USED TO FORAGE FOR WILD MUSHROOMS AND HERBS WITH MY MOTHER."

bean + bread soup by Gennaro Contaldo

'Ribollita'

This traditional hearty Tuscan soup is perfect for using up vegetables and stale bread. It was born out of a necessity to make meals go further and last longer, hence the addition of bread. It was probably also made to be eaten for several days, hence its name Ribollita, which literally means ‘to reboil’, as the soup is kept and cooked again for the next meal.

However, as with all cucina povera dishes, the trick of adding bread to the soup and leaving it to soak gives this dish extra depth and flavour, making it not only wholesome but super tasty.

You can use any type of cabbage, spring greens and spinach and basically any vegetables you have lying around. I have made this version in the traditional way; using dried beans and blending half of the beans with the stock, thereby resulting in a very thick soup, which you can eat with a fork! It does take a little time and planning to prepare, but is so worth it, plus you can make it in advance and keep it in the fridge to reheat for at least a couple of meals.

Ingredients

300g (10½ oz) dried cannellini beans, soaked overnight in plenty of cold water

2 tbsp extra virgin olive oil, + extra for drizzling

1 garlic clove, lightly crushed and left whole

1 rosemary sprig

1.7 litres (3 pints) veg stock, + extra if needed

1 onion, finely chopped

1 celery stick, finely chopped

1 carrot, finely chopped 200g (7oz) ripe plum tomatoes, peeled and deseeded, or use canned tomatoes, roughly chopped

1 large potato, chopped into small cubes 200g (7oz) cabbage, roughly chopped 200g (7oz) cavolo nero, roughly chopped 200g (7oz) Swiss chard, roughly chopped 200g (7oz) stale bread, cut into slices dried chilli flakes, to serve

Method

Drain and rinse the soaked cannellini beans. Heat 1 tablespoon of olive oil in a large saucepan and sweat the garlic and rosemary over a medium heat for about a minute. Stir in the beans, add the stock, bring to the boil, then reduce the heat and cook, partially covered, for about 50 minutes or until the beans are cooked and tender. Check the cooking instructions on your bean packet.

When the beans are cooked, remove the pan from the heat and, with a slotted spoon, take out about half the beans and set them aside. When the rest of the beans and stock are cool, discard the rosemary stalk and then blend the mixture until smooth, using a handheld stick blender. Set aside.

Heat the remaining 1 tablespoon of olive oil in a separate large saucepan, add the onion, celery and carrot and sweat over a medium heat for about 3 minutes until softened. Stir in the tomatoes and potato and continue to cook for a couple of minutes. Stir in the cabbage, cavolo nero and Swiss chard and cook for a minute or so until all the leaves wilt a bit.

Add the blended bean mixture, cover with a lid and cook over a low heat for about 45 minutes until, the cavolo nero is cooked. Add a little more water or stock, if necessary. Stir in the reserved whole cooked beans and then remove the pan from the heat.

Take a large bowl, line it with a couple of bread slices and top with ladlefuls of the thick soup mixture, then continue making layers like this until you have used all the bread, finishing up with the remaining soup mixture. Cover with clingfilm and leave to cool, then place in the fridge for a few hours, ideally overnight, so all the flavours infuse and the bread soaks up the soup.

When you are ready to serve, tip all the contents into a large saucepan and gently heat through. Divide between individual bowls and serve with a sprinkling of chilli flakes and a drizzle of olive oil.

Tuscan

Serves 4–6

‘Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen’ by Gennaro Contaldo (Pavilion Books). Image by David Loftus.

OUR STORY, TOLD THROUGH FOOD”

The Kempinski hotel’s recently reopened restaurant prides itself in their efforts to retell our country’s story, to tourists and locals alike, through a holistic dining experience.

"Italians, French, Spanish, Arabs and the British have all left an influence on the Maltese islands and we wanted to honour our own roots.”

As culinary director Trevor Portelli implies, the cuisine at L-Istorja encompasses the many cultural influencers that have left their mark on our islands through the introductions of certain ingredients, to the combination of flavours and creation of recipes. But the story is told on and off the plate, with relics of recipes past adorning the restaurant walls, for diners to read and perhaps learn something new about what our people used to eat in past times.

Chef Trevor and his team, work to frequently adapt the menu to the seasons and availability of certain local produce, and as a result a number of dishes change daily, such as the amuse bouche, the pasta and fish of the day.

This allows for the chefs to showcase their creativity, talent, the bounty of fresh ingredients these islands produce, as well as to keep the menu exciting for the hotel’s long staying guests. From our conversation with Chef Trevor, we quiz him to understand exactly how he and his team achieve just that.

What were the main culinary influences for the concept of L-Istorja?

The purpose and concept of L-Istorja is to represent our culinary history, as Italians, French, Spanish, Arabs and the British have all left an influence on the Maltese islands and we wanted to honour our own roots.

There were some traditional recipes (like those hanging on your walls) that don’t feature on the menu because they are no longer relevant or suited to the modern diner’s palate. Was there anything you would have liked to replicate but felt it would not have been appreciated?

Actually, Heritage Malta discovered an old dish and managed to reconstruct parts of the recipe, and when I heard about it, the story behind it really made an impact on me. The age of the recipe presents a challenge in making it attractive for the modern palates of our guests, but we love it when we get to use our creativity for this type of work. We are currently trying to implement this dish into a future menu by testing out different approaches and cooking techniques.

Do you see how the Maltese cuisine has influenced our history? and would that be the same in Gozo as in Malta?

As a Gozitan chef I can see how the Maltese cuisine has been heavily influenced by our history, and we now have a unique melting pot of exciting flavours and dishes - we can actually say that we have “the best of multiple worlds” and not just two, as the original saying goes. The Ftira for example has both international and local influences and differences.

Served meets Trevor Portelli, the culinary director at 'L-Istorja' restaurant , Kempinski Hotel San Lawrenz, Gozo

From Left: Christabel Buttigieg - Head waiter, Giorgia Saccogna - Restaurant Manager, Zoe Kisignacz - Commie, Jurgen Filippov - Demi Chef de partie, Boris Tomic - Chef de partie, Trevor Portelli - Culinary Director, Nicholas Mejlaq - Sous chef, Nina Dolenšek - F&B Coordinator, Alexandra Doganova - Commie pastry, Ser Mertgarabetyan - F&B Supervisor, Jana Barankova - Restaurant supervisor

While the Maltese Ftira has been awarded with a placement on “UNESCO Intangible Cultural Heritage” list, Gozitan Ftira on the other hand is internationally seen as ‘Maltese Pizza’.

There are so many influences I could name; for example how the Phoenicians gave us the cultivation of vines and olives and creation of wine and olive oil, and the Maltese rabbit stew. In my opinion we have lost track of our real cuisine over the years, but I’m happy to see an increase in interest among young Maltese chefs to bring our rich and tasty cuisine back where it belongs.

“We have lost track of our real cuisine over the years, but I’m happy to see an increase in interest among young Maltese chefs to bring our rich and tasty cuisine back where it belongs.”

An important element of our local cuisine is the use of local ingredients and produce, which is part of the reason why this is so important for us as well. When we are creating new menus we have a high focus on this - and the more local the better. We have a garden in the hotel where we grow herbs and vegetables, and these are always our first options. From there on, we use ingredients from Gozo, and sometimes Malta as well. We are always using seasonal ingredients, and I can proudly say that Malta and Gozo have incredible farmers and fishermen that supply our kitchens with top-quality food.

What traditional foods or cooking methods have you incorporated into your Summer menu?

The first dish that comes to mind is also our signature dish - the ‘Caramelle’. The filling is made with our traditional Maltese rabbit stew,

How would you describe the overall dining experience that you’re trying to create for the guests at your restaurant?

Our vision is to bring awareness to the rich, culinary history of Gozo and Malta. Maltese cuisine is often seen as a version of fast-food, but in L-Istorja we have proven that with passion and creativity, our local cuisine can be prepared and served in an upscale dining experience. From our guests, we hear that this is what attracts them the most - the opportunity to eat local food in a gourmet restaurant.

In your words, what makes a dish stand out?

Simplicity and focus on the main ingredient. Sourcing quality ingredients is an important starting point to a great dish. How do you go about sourcing your ingredients for your dishes?

Before creating the menu, I always touch base with our farmers and suppliers on which ingredients we will have available in this particular season. It is after doing this that we can start creating our dishes according to the seasonality.

Given that your concept and name even implies a certain respect for traditional cuisine, how do you find the balance between tradition and innovation when coming up with new dishes or a new menu altogether?

This area challenges us to put our creativity and innovation to the test. We are always working to keep the dishes within the concept of L-Istorja, while also adapting the recipes of old, to the modern palate of our guests. The daily fish and soup options help us develop more interesting dishes for our guests while navigating this balance between innovation and tradition.

A good example of this, and an absolute favourite amongst our guests is our sweet version of Gozo Ġbejna. As Maltese people will be well aware, Ġbejna is traditionally served as a savoury starter but our dedication to tradition and innovation has proven particularly beneficial in this case.

A hidden home-made pear jam bursts from within the ‘Ġbejna’ and slowly floods a bed of carob “soil”, creating a unique blend of flavours and texture, further enhanced by the crunch of pistachios and sweet Mediterranean lemon infused oil. This is a dish that takes all newcomers by surprise, and that our returning guests order for a second time. >>

Further to this, as in Malta we have cuttlefish all year round we decided to create a dish of Cuttlefish ‘tagliatelle’. Yet while this may be in the pasta section of the menu, it does not contain any pasta, as the tagliatelle itself is made from the cuttlefish meat. Lemons and potatoes are harvested from our own vegetable garden as well as other locations on Gozo.

“We are always working to keep the dishes within the concept of L-Istorja, while also adapting the recipes of old to the modern palate of our guests.”

What are the highlights of the season that diners can enjoy at L-Istorja?

My recommendations for our new summer menu is the caviar selection, caramelle, the duck breast crusted with pistacchio & coriander, and of course to finish it off with our sweet version of the Ġbejna.

What's in the pipeline at l-Istorja?

We are launching our new summer menu at the end of June and I'm very excited for our guests to try the fantastic flavours of the new dishes. We are also working on an event in collaboration with Heritage Malta, and we are planning to use the original recipes that date back to the Roman times.

Chef Faisal Al Deleigan

COOKING UP A STORM

Seasonal, fresh and easy to prep meals which bring a burst of colour and flavour to your plate.

P.60

This Broccoli & Bean soup is perfect as a light and healthy starter for any meal. The combination of broccoli, white beans, and fresh spinach gives it a lovely texture and flavour, while the addition of sumac powder and thick cream provides a beautiful garnish.

BROCCOLI & BEAN SOUP

Serves: 2 as a starter

Prep time: 10 minutes

Cook time: 20 minutes

50ml olive oil

100g canned white beans, drained and rinsed

20g onion, chopped

20g baby spinach

1 garlic clove, minced

150g broccoli florets

5g fresh parsley, chopped

1/8tsp salt

1/8tsp white pepper powder

350ml vegetable stock water

100ml cooking cream

For the garnish:

5 g chopped onions

1 pinch sumac powder

20 ml thick cream

5g sliced mix capsicum

Method

Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until browned, about 2 minutes.

Add the broccoli, parsley, spinach, and white beans to the pan and sauté for an additional minute. Add salt, white pepper powder. Sauté for one more minute, then add the water and bring to a boil. Reduce the heat and simmer for 3 minutes. Remove from heat and let the mixture cool for 10 minutes. Blend the soup until smooth. Return the blended soup to the saucepan and add cooking cream. Cook over medium heat for 5 minutes, stirring occasionally. To serve, divide the soup into two bowls and garnish with chopped onions, sumac powder, mix capsicum and a swirl of thick cream.

Cook time: 5 minutes

For the Balsamic Vinaigrette

Dressing:

1/4 cup balsamic vinegar

2 tbsp honey

2 tsp yellow mustard paste

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 cup extra virgin olive oil

1/4 tsp salt

1/4 tsp black pepper powder

For the Salad:

80g mix of Lollo Rosso leaves

40g iceberg lettuce, chopped

20g green apple, sliced

5g red radish, sliced

5g mix capsicum, sliced

50ml Balsamic vinaigrette

dressing

10g grilled pineapple

10g walnuts

20g grilled asparagus

Cut the green leaves, fruit, and vegetables into the desired shapes and sizes.

Combine the Lollo Rosso leaves, iceberg lettuce, green apple, red radish, and mix capsicum in a salad bowl.

Drizzle 50 ml of the Balsamic vinaigrette dressing over the salad and toss to combine.

Add the grilled pineapple and walnuts to the salad.

Grill the asparagus for 5 minutes until tender and lightly charred. Slice into bite-sized pieces and add to the salad.

Garnish the salad with mix capsicum slices and enjoy!

This Spring Salad is a refreshing and healthy meal that is perfect for any occasion.

"This vibrant Salad is packed with fresh greens, sweet fruit, and savory grilled asparagus. The Balsamic vinaigrette dressing adds a tangy and sweet note to the dish, while the grilled pineapple and walnuts provide a delicious crunch."

#light bites

#Light Bites

"Try this salmon skewer for a different way to enjoy fish. The tomato and onion side salad makes for a great accompaniment and cuts nicely through the fattiness of the fish ."

Serves 2 as a main dish

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

For the Salmon Marinade:

1/2 tablespoon olive oil

1/4 teaspoon garlic powder

1/2 teaspoon sweet paprika powder

1/4 teaspoon white pepper powder

1/2 teaspoon onion powder

1/2 tablespoon lemon juice

1/8 teaspoon salt

300 grams boneless, skinless salmon fillet, cut into cubes

For the Salmon Kebab:

4 slices of lemon

6 asparagus spears

8 pieces of marinated salmon cubes

Tomato onion salad: 20 grams onion, sliced 20 grams tomato, sliced

2 grams chopped mint leaves

1 pinch of salt

1/8 teaspoon sumac powder

For Serving:

2 grilled salmon skewers

20 grams tomato onion salad

1 pinch of sumac powder

1 pinch of chopped mint leaves

Method:

In a mixing bowl, combine the olive oil, garlic powder, sweet paprika powder, white pepper powder, onion powder, lemon juice, and salt. Mix well to make the salmon marinade.

Add the salmon cubes to the marinade and toss to coat evenly. Thread the marinated

salmon cubes onto bamboo skewers with slices of lemon and asparagus spears.

To make the tomato onion salad, mix together the sliced onion, sliced tomato, chopped mint leaves, salt, and sumac powder.

Preheat a charcoal grill to 200 degrees Celsius. Grill the salmon kebabs for 10 minutes, or until cooked through.

To serve, place the grilled salmon skewers on a plate alongside the tomato onion salad. Garnish with a pinch of sumac powder and chopped mint leaves.

Enjoy your delicious grilled salmon kebab!

<< Wine Pairing:

Georges Duboeuf - Fleurie 2015 Cuvée Prestige

From the granitic hillsides of the Fleurie Cru, this is a beautiful example of how Beaujolais can age gracefully.

The “Prestige” cuvée come from the best plots in the appellation resulting a dark purple with garnet hue wine, full of finesse and elegance.

Cooked red fruits, rich, fleshy palate with good acidity and elegant tannic structure, ideal for a spiced rich, fatty fish dish. Roasted cocoa, espresso, smoky notes and a long, lingering finish, complement perfectly the Chef’s Salmon dish.

"Mackerel is rich in omega-3 fatty acids, which help maintain a heart health and immune system. It also provides essential nutrients like vitamin D and selenium, supporting bone health and cholesterol reduction."

By Julia Ripard – Prep time: 30min – Serves: 2

Smoked Mackerel Paté Toasts

Ingredients:

2 Whole smoked mackerel, skinned and meat separated from bones 3/4 packet of cream cheese

2 tbsp cornichons or cucumber pickles, finely diced Juice of 2 lemons

2 tsp freshly ground pepper

Dill fronds

Pink peppercorns

Wine Pairing:

Method: In a food processor, pulse to mix the mackerel together with the cream cheese without letting it become a smooth paste. Stir in the pickles, lemon juice and pepper to taste. Serve atop toasted bread with dill and pink peppercorns to garnish.

Mantlerhof Grüner Veltliner Spiegel 1OWT 2018 (Austria)

Besides being an organic and vegan winery, Mantlerhof is also an artisanal, family run producer of superb white wines. His beautiful Gruner Veltliner Spiegel shows subtle mineral notes, delicate acidity to match the high acidity of the dish, a medium body and light peppery aftertaste to complement the spiced pickle of the dish. Available at farsonsdirect.com

By Julia Ripard – Cook time: 30min – Serves: 2

Chicken Thighs With Creamed Fennel + New Potatoes

Ingredients

6 chicken thighs

2 bulbs of fennel

Zest and juice of 1 lemon

2 tbsp grated parmesan

1 carton of cream

600g new potatoes

1 tbsp grainy mustard

Method:

Preheat the oven to 200degrees. Next bring a large pot of water to the boil, add 1 tbsp of sea salt, and then drop the fennel bulbs into the water to par boil for 5 minutes. Then remove with a slotted spoon and set aside to cool, and add the potatoes to the water to cook for 15 minutes.

Meanwhile, pat the chicken dry and season both sides with salt and pepper. Heat 2 teaspoons of olive oil in a large cast-iron skillet over medium-high heat. Put the chicken thighs in the skillet, skin-side down, and cook for 4 to 5 minutes, until light golden brown. Flip and cook for 2 more minutes. Transfer the chicken to a plate.

Slice the cooled fennel and lay onto the skillet, drizzle with olive oil, add in thyme leaves and smashed garlic cloves. Place the chicken on top of the fennel, skin side up. Place into the oven and roast for 30 minutes.

Remove the chicken and set aside, place the fennel in a deep mixing bowl and add the cream and blend to a mash consistency with a hand blender, then mix in the lemon and parmesan. Season with salt and pepper to taste.

Halve the new potatoes and dress with grainy mustard and reserved fennel tops.

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SABBIA

MARMORIO

NEBBIA

Tom Peters

A CHEF MADE FOR MALTA'S UP-AND-COMING RESTAURANT SCENE - YOUNG AND INCREDIBLY TALENTED, HIS MENU REFLECTS HIS HERITAGE, CLASSICAL FRENCH TRAINING AND A RESPECT FOR LOCAL CONTEXT, PUTTING GRACY'S ARTS AND SUPPER CLUB ON THE MAP AS ONE OF THE ISLAND'S TOP RESTAURANTS.

Gracy’s Arts & Supper Club, Executive Chef, Tom Peters.

Looking back to your past, how did your passion for food and cooking come about?

My passion for food came when I started working at a restaurant in my hometown at the age of 14. To start with it was just washing dishes. The camaraderie and teamwork in the kitchen is what really sparked my excitement in working in a kitchen and later becoming a chef.

Who would you say were important figures or mentors for you along your journey?

The chef that stands out, who has been most influential to me and helped me become the chef I am today is Steve Groves. I worked for Steve for 6 years at Roux in Parliament Square starting as a Commis Chef and left years later as Senior Chef.

That time working at one restaurant and for such a great chef really helped me learn the craft the proper way. When I left I felt like I actually had a good set of skills.

What appealed to you about the opportunity at Gracy’s?

After leaving my last position I really wanted to find something outside of London, I was looking at Cornwall or the Lake District. Then when I heard about this opportunity and after I met Greg and Danny it really piqued my interest. At the very least the weather is a significant improvement!

How has the change from London to Malta been for you?

The change has been good in general, it has taken me time to truly adjust. The hardest thing being the mentality and respect of the suppliers. There are some great ones here that truly care about what they are doing. On the flip side I’ve never in my career experienced some of the horrors that I’ve encountered in dealing with certain suppliers here.

You’ve worked at a number of established restaurants in many different countries - how has this experience been different so far to what you’ve done in the past?

Having worked in Norway you can imagine Malta is a stark contrast in a number of ways. But the upsides to Malta that I benefit from is the up-and-coming food scene which we are proud to be a part of. I think Malta is going through a phase of evolution which will only benefit all the restaurants here.

With the likes of Alex Dilling and Simon Rogan being in Malta it’s also put the island on the Map to a whole new audience.

How would you describe the dining experience you and your team are trying to create for your guests at Gracy’s?

We really want to let the experience and quality of our food and service do the talking. We are not big on tasting menus, we don’t do anything gimmicky, and we don’t cook to be in any guides or just to gain accolades. I’m proud of what we are doing here and it’s built around quality and seasonal produce.

Do you think it’s important to represent local elements in your dishes? If so how is that represented in your current menu? I love to use local produce where I can. As a chef naturally it makes the most sense too because it’ll be the freshest and in the best state. I don’t let that change my cooking style however I still like to keep my menus modern with a British feel. You’ll see produce from Malta in nearly all of my dishes on the menu.

I work closely with my Head Chef Alan on the menus and what’s coming up, what’s growing in season at the moment, next month etc. As he’s Maltese and very passionate about the local produce this works well for me.

What’s in the pipeline at Gracy’s that guests can look forward to?

We are just launching the rooftop at Gracy’s which we are all very excited about. A big feature will be the Green Egg barbecues which I love working with.

Naturally as we gravitate towards the heat of the summer our menu for lunch and dinner will still have my core principles of quality but will be more casual than our winter months downstairs at Gracy’s.

"THE UPSIDES TO MALTA THAT I BENEFIT FROM IS THE UP-ANDCOMING FOOD SCENE WHICH WE ARE PROUD TO BE A PART OF. I THINK MALTA IS GOING THROUGH A PHASE OF EVOLUTION WHICH WILL ONLY BENEFIT ALL THE RESTAURANTS HERE."

Ingredients

1 whole lamb short saddle

400g frozen peas (petit pois)

1 handful mint.

For the Sweetbread Croquette

250g lamb sweetbreads

2 pieces gbejniet (sheep’s cheese)

1 bunch chives

salt and pepper, to taste

1 egg

1 tbsp flour

1 handful panko breadcrumbs

100ml white wine vinegar

For the Lamb Sauce

bones from the lamb saddle

5 banana shallots

1 whole bulb garlic

125ml white wine

1Ltr fresh chicken stock

1 sprig rosemary

For the Garnish

200g morel mushroom

4 pieces white asparagus

Serves 6

#1 Lamb, Sweetbread, Asparagus + Peas

By Tom Peters, Gracy’s Arts & Supper Club

Method:

If you are getting the lamb already de-boned, make sure you ask the butcher to give you the bones too.

To prepare the lamb saddle, remove the pencil fillets from the underside.

Carefully remove the lamb loins from the bone by carefully following the bone making small cuts as you go. Once removed, remove the silver-skin from the fat side and score the fat in a crisscross pattern.

The bones and all the trimmings can be roasted in the oven at 210 degrees celsius for 30 mins. In a large saucepan sweat the shallots, garlic and rosemary. Deglaze the pan with white wine, add the roasted bones to the pot and add the veal stock. Cook this at a simmer for 2 hours.

Boil a medium sized pan of water, add a generous pinch of salt and the white wine vinegar. Add the sweetbreads and simmer for 20 minutes and then let the pan

cool down to room temperature with the sweetbreads inside. Once cooled you can remove the membrane and dice the sweetbreads in small pieces.

With a whisk, crumble the gbejniet and add the diced sweetbreads, chopped chives, salt and pepper. Combine to small balls and freeze.

Once frozen you need to get a breadcrumb coating by placing the croquettes in flour, then egg then breadcrumbs.

For the pea puree you'll need a decent blender or food processor.

Boil the peas in salted water for 2 minutes. Transfer to the blender with 2 tbsp of the water, 2 tbsp olive oil, and a handful of mint. Blend for a couple of minutes, or until as smooth as you can get it.

In a frying pan on a medium heat, brown the lamb saddles, fat side down, season the lamb with fine salt and ground pepper, and render a bit of that fat from the lamb.

In a separate pan start the white asparagus in a knob of foaming butter, add 100ml of water to the pan, a splash of white wine vinegar and a teaspoon of sugar.

The lamb and asparagus go into the oven for 6 minutes.

Remove the lamb from the pan and rest it on the side. Leave the pan on the heat and add the morel mushrooms and sauté for a minute or so.

The croquette needs to be cooked in a small fryer for a minute or two until golden brown.

Assemble the plate with the Lamb, croquette, morels, asparagus and peas. Finish with your homemade lamb jus, and enjoy a seasonal plate of food!

Ingredients for the Wellington

2 x roll puff pastry

400g cleaned Turbot fillets, skin removed.

200g cleaned scallop meat

500ml fresh cream

500g chestnut mushrooms

2 x banana shallot

Champagne (your choice)

2 eggs

baby leeks for garnish

For the Scallop Mousse

200g cleaned scallop

200g fresh cream

1 egg white

Salt

For the Mushroom Duxelles

500g Chestnut mushrooms

2 banana shallots

4 cloves garlic

125ml Madeira Wine

50ml Fresh cream

Serves 4

#2 Turbot Wellington

By Tom Peters, Gracy’s Arts & Supper Club

Method: In a food processor, blend the scallop together with a pinch of salt and the egg white.

Scrape down the sides of the bowl and blend again to ensure very smooth.

Add all the cream in one go and blend again until the scallop mousse becomes thicker and can hold its own weight. Set scallop mousse aside in the fridge for later.

Finely dice the shallots and garlic, add these to a hot frying pan with a knob of butter.

Roughly chop the mushrooms and add to the pan. It’s important to add a good pinch of salt after adding the mushrooms, this helps to draw out the liquid in the mushrooms as you want the finished duxelles to be as dry as possible.

Once all the liquid has evaporated and the mushrooms have caramelised in the pan add your madeira and once again you want

to cook away this liquid, followed by a little dash of cream. Season with Salt and Pepper and allow to cool slightly.

You can add the mushrooms to the food processor or chop by hand until it resembles a fine pâté. If using a food processor just pulse it a few times to get the desired texture, don’t blend it too long or you'll get a mushroom soup.

Preheat your oven to 220 degrees celsius and place a heavy baking tray in the middle of the oven.

To Assemble The Wellington

Roll out the pastry and brush with egg wash. Next you want to spread the duxelles nice and evenly approximately 0.5cm thick. Lay the fillets of turbot and spread over the scallop mousse.

When rolling the puff pastry be careful to ensure the turbot and scallop are evenly covered with duxelles and pastry. Crimp the edges down with a fork and brush

a very thin layer of egg wash all over the wellington. Let this rest in the fridge for at least 30 mins before cooking.

I serve this Turbot Wellington with a very simple Beurre Blanc. You can reduce some Champagne in a sauce pan, followed by a dash of cream and then slowly whisk in some cold butter. Finish the sauce with either chives or dill.

Cook the Wellington directly onto the preheated baking tray for 25 minutes.

Once cooking has finished you need to make a small hole at either end of the wellington to let the steam out, otherwise you will get soggy pastry. Rest the wellington on a wire rack for 5 minutes before serving. In those 5 minutes you can finish the sauce and have a glass of Champagne yourself!

Ingredients

2 whole mackerel

For the Pickle

50ml white wine vinegar

50g caster sugar

100ml water

75ml Island 8 Gin - (preferable)

For the Set Buttermilk

200g buttermilk

Juice of ½ a lemon

1 leaf of gelatine

1 pinch of salt

For the Apple and Celery Juice

3 Granny Smith apples

6 sticks of celery

Juice of ½ a lemon

To Garnish

4 breakfast radish

2 sprigs dill

1 bunch chives

Serves 4

#3 Pickled Mackerel, Buttermilk, Apple + Celery Juice

By Tom Peters, Gracy’s Arts & Supper Club

Method:

“This dish needs to be prepared ahead of time making it the perfect choice for a dinner party as there’s no last-minute cooking."

Firstly you'll need to start with setting the buttermilk in your desired bowl. Preferably something relatively small in diameter (approx 10cm).

Soak the gelatine leaf in cold water. Season the buttermilk with the lemon juice and salt. Add a third of your seasoned buttermilk to a small saucepan and bring to a simmer. Add the softened gelatine leaf and mix well.

Place your bowl on the scales and set to zero. Pour 40g of your buttermilk mixture into each of your bowls and allow to cool and set in the fridge.

Next up, the apple and celery juice. Wash the celery sticks and

apples in cold water. Roughly chop the apples and transfer to a food processor or blender and blend apples, celery and lemon juice. Pass this through a fine sieve and freeze the juice in a small container.

For the gin pickle, add the white wine vinegar, sugar and water to a pan and boil until the sugar has dissolved. Allow to cool to room temperature before adding the gin.

Ideally have your mackerel filleted from the fishmonger, otherwise you’ll need a clean cutting board and a sharp knife. For this dish you’ll need to get four filets from one fish and remove the skin and bloodline.

To Finish

Place the mackerel into the pickle liquid and set a timer for 6 minutes. While this is in you can assemble the rest of the garnish.

You can now either take the juice from the freezer and grate with a fork to make a granita or defrost ahead of time to serve as a cold juice. I have tried both and they are great.

Finely slice the chives and separately dice the breakfast radishes. When the mackerel comes out you want to delicately drain off the pickle. Then slice each piece into 3, cover with sliced chives and a little pinch of Maldon salt.

Arrange the mackerel on top of the set buttermilk, then finish with the radish and pieces of dill. Finish the dish by pouring the juice at the table for the extra WOW factor.

BY EXECUTIVE CHEF TOM PETERS

Campari is a contemporary classic with a rich heritage at the heart of some of the world’s most famous cocktails: Negroni, Americano, Negroni Sbagliato and Boulevardier to name a few.

In over 160 years of history its vibrant red colour, multi layered bitter taste and unmistakable Red Passion have continued to inspire bartender creations and stimulate consumers’ love for the brand worldwide.

HISTORY IN A GLASS

Just recently, Campari has been recognized as the number one Top Trending Liqueur and for the fourth consecutive year as the number one Bestselling Liqueur Brand by Drinks International.

Inspiring limitless creations since its birth in 1860, Campari has always been at the forefront of cocktail culture, inspiring passion in bartenders across the world. Irrespective of trends that have come and gone over the years, only a select few classic cocktails have stood the test of time. Campari is front and centre cocktail history, a firm favourite among great bartenders and an indispensable component of some of the world’s most well-known classic cocktails such as the Negroni, Americano and Boulevardier, all acknowledged in the recent report.

The Negroni cocktail gained the top spot for the first time in the Best-Selling Cocktails list, after 8 years of Old Fashioned domination – with Campari as the essential ingredient of the iconic serve, which reinforces the statement that ‘There is no Negroni without Campari’.

The Negroni was created in 1919 in Florence, meaning over 100 years have passed since the creation of the truly classic drink. One of the few staples to any good cocktail menu, the Negroni is listed in the IBA ‘Unforgettable Drinks List’, well known as the bartender’s bible, in which Campari is the only brand listed as an official ingredient. Revered for its perfectly balanced combination of three ingredients; equal parts of Red Vermouth and London Dry gin join Campari the red heart of the Negroni in the original recipe that is over a century old and continues to be enjoyed today. Today we toast together to this latest achievement.

HERE’S HOW TO MAKE TWO ICONIC CAMPARI COCKTAILS!

#1 Negroni

A true classic, standing the test

of time since 1919

Dating back to Florence in 1919, The Negroni cocktail is said to have been created by Fosco Scarselli in his bar, Café Casoni, after the renowned Count Camilo Negroni asked him to strengthen his favourite cocktail – the Americano – by replacing soda water with a splash of gin. Scarselli added an orange slice as garnish, rather than the usual lemon twist, and from this moment on, the Negroni was born.

In celebration of the iconic cocktail’s centenary, an exclusive plaque was unveiled on the walls of the former Café Casoni, where the first Negroni was served, proving that Campari truly has been at the heart of the cocktail from the very beginning. The Negroni is now one of the most famous contemporary classic cocktails, specifically the

second most requested cocktail in the world. As a result, anywhere you go in the world, you will find it in a bar. The original recipe, the perfectly balanced combination of equal parts of Campari, Red Vermouth and London Dry gin, is over a century old and continues to be enjoyed today. The International Bartenders Association (IBA) lists Campari as an official ingredient of the Negroni, and thus, Campari the red heart of every Negroni.

Ingredients:

1 part (1oz, 3cl) Campari

1 part (1oz, 3cl) Gin (Campari recommends BULLDOG Dry Gin)

1 part (1oz, 3cl) Sweet Vermouth (Campari recommends 1757 Vermouth di Torino Rosso)

To make:

Pour all ingredients directly into a rock glass filled with ice, Garnish with a slice of orange

#2 Campari Spritz

Simplicity is often the key to the best results. A refreshing cocktail full of taste enhanced by the sparkling aromatic note of Prosecco

Ingredients:

2 parts (2 oz, 6cl) Campari

1 part (splash) Soda

3 parts (3 oz, 9cl) Prosecco

To make:

1. Pour all ingredients directly into a wine glass.

2. Garnish with a slice of orange

Campari is marketed and distributed by Farsons Beverage Imports Co. Ltd. Trade enquiry 2381 4400.

Lasagne

By Julia Ripard – Cook time: 1hr 45min – Serves: 6

Ingredients

1.2kg mixed fresh mushrooms

135ml olive oil

60g dried porcini mushrooms

1 dried red chilli

500ml hot vegetable stock

1 tbsp white miso paste

1 onion, peeled and quartered

5 garlic cloves, roughly chopped

1 carrot, peeled and quartered

2–3 plum tomatoes, quartered

75g concentrated tomato paste

1 cup dried brown lentils, soaked

130ml Cucina D’Oro vegan cream

100g Parmesan (optional), finely grated

250g dried lasagne sheets (about 14 sheets)

Salt and pepper, to taste

Method:

Preheat the oven to 230°C fan.

Combine the dried mushrooms, chilli and miso with the hot vegetable stock in a large bowl and set aside for about half an hour to let the mushrooms rehydrate. Pour hot water over the lentils in a separate bowl to soak before cooking.

Meanwhile, finely chop the fresh mushrooms, and spread them on a parchment-lined baking tray. Drizzle generously with olive oil, add a couple of pinches of salt and bake for 30 minutes near the top of the oven, stirring a few times throughout, until golden-brown. Set aside and reduce the oven temperature to 200°C fan.

Finely chop the onion, garlic and carrot, then add to a large saucepan with olive oil and fry for 8 minutes, stirring occasionally, until soft and golden. Meanwhile, dice the tomatoes and add to the pan together with tomato paste. Stir through, and season to taste. Take the dried mushroom and chilli out of the stock, squeezing out any excess liquid, and dice them up. After a further 8 minutes of cooking, add the chilli and mushroom to the saucepan, followed by the roasted mushrooms.

Let this cook and caramelise on a medium heat until it starts to stick. Then add the rinsed lentils and stir to mix thoroughly. Add another half litre of boiling water to the reserved vegetable stock, and pour all into the saucepan. Once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until it has reduced by about half. Stir in all but 1 tablespoon of the cream and simmer for another 2 minutes, then remove from the heat.

To assemble the lasagne, spread some of the sauce in the bottom of a roasting dish, then top with a layer of the cheese, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese. Drizzle over the remaining cream and some olive oil, and some pepper.

Cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway if necessary. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp.

Set aside to cool, and then enjoy with a side of greens.

"INDULGE IN A MOUTHWATERING TWIST ON THE CLASSIC LASAGNE, REPLACING THE MEAT WITH HEARTY, SAVOURY MUSHROOMS, CREATING A FLAVOURFUL AND SATISFYING DISH THAT WILL DELIGHT BOTH VEGETARIANS AND CARNIVORES ALIKE."

palate with our culinary masterpieces crafted with love, sip on our handcraft ed cocktails that elevate your senses, and immerse yourself in the stunning vistas that surround our captivating venue.

By Julia Ripard – Cook time: 40min – Serves: 5-6

Cheddar + Broccoli Quiche

Ingredients

250g wholemeal flour, extra for dusting

50g salted butter

50ml olive oil

6 tbsp ice-cold water

1 tsp nigella seeds

1 tbsp olive oil

1 onion, finely diced

1 large head of Broccoli, leaves & stalks trimmed

3 eggs

200g ricotta

2 tbsp flat leaf parsley leaves, roughly chopped

100g Fior Di Vita shredded cheddar

Method:

For the Pastry: In a food processor, combine the flour, cold butter, olive oil and water. Don’t over mix so pulse or mix just until the dough comes together. Roll onto a worktop and bring the pastry together into a ball, place in a ziplock bag or in a bowl and cover with a damp cloth, and leave in the fridge until you are ready to use it.

Preheat the oven to 200°C, roll out the pastry to a sheet on a lightly floured surface. Sprinkle with the nigella seeds, then roll it until large enough to comfortably line your tart tin. Trim the edges so the pastry overhangs by 1cm and prick the base all over with a fork. Line with a large circle of baking parchment, fill with baking beans and bake the pastry for 15 minutes. Remove the parchment and beans and bake for another 10 minutes, or until light golden all over. Trim the overhanging pastry from the tart case with a sharp serrated knife.

For the Filling: Meanwhile, steam the broccoli until soft, about 10 minutes. Roughly chop the broccoli once cooled, and add to a mixing bowl with the onion, ricotta and whisked egg.

Bake for 35-40 minutes until golden and set. Cool for at least 30 minutes before slicing and serving warm or at room temperature.

Cook’s tip: Take the pastry out of the fridge 15 minutes before you want to roll it!

By Katryna Mangion

Prep/cook time: 25min

Serves: 2 as starter

'SEASONAL STARS'

Katryna Mangion takes us on a culinary journey as we explore these three delectable recipes that capture the essence of spring. Get ready to savour the flavours of the season!

Ingredients:

800g broad beans (weight in their pod)

2 fresh goat cheeselets

Extra virgin olive oil

Sea salt and freshly cracked black pepper

Handful fresh mint leaves

Lemon zest

1 large garlic clove

Method

Bring a pot of salted water to the boil and chuck in the broad beans (out of their pod). Simmer for around 2-3 mins and blanch by draining them and letting them soak in an ice bath. This will make it easier to remove their inner skins.

Heat up a griddle pan to very hot, and place two large slices of thickly cut maltese bread. Drizzle each side of the bread with some extra virgin olive oil. In the meantime, mash up the gbejna with sea salt and pepper and a glug of extra virgin olive oil. Roughly chop up the broad beans and mix with chopped fresh mint and some lemon zest, around a teaspoon.

Once the bread is toasted on both sides, rub the garlic clove onto one side of each slice, spread with the cheese spread and spoon over the fresh broad bean mixture. Cut each slice in half, season to taste and serve immediately.

Broad Bean Bruschetta

By Katryna Mangion

Ingredients

2 tablespoons extra virgin olive oil

2 tablespoons butter, plus extra to finish off

1 large onion, finely chopped

350g arborio rice

150ml white wine

1.5ltr of chicken or veg stock (ideally fresh) simmering in a pan

Zest and juice of 2 lemons

Sea salt and freshly cracked black pepper

A pinch of saffron threads

A few handfuls of fresh local rocket

1.5kg of broad beans weighed in their pod

100g of grated grana or pecorino (or a mix of both)

Method:

Melt the butter and olive oil in a large shallow pan and add the onion, cooking gently until soft, but not coloured.

Add the rice and sauté it gently while constantly stirring it for a couple of minutes. Toasting it will enhance the flavour of the rice, so a few brown, charred spots on the rice will add to the flavour. Add the wine and let it bubble until it is fully absorbed into the rice. Put the saffron into a small bowl and pour over a ladle of stock and leave it to infuse for a few minutes.

Keeping the temperature of the pan medium-low, add 2 ladles of the simmering stock. Let it bubble and become absorbed while stirring into the rice. Continue to add stock 1 ladle at a time, until the liquid has been absorbed between each top up. Halfway through, add the saffron infused stock and broad beans. Continue this process until the stock is finished or the rice is al dente. Should the rice still have too much bite to it and the stock has finished, substitute using boiling water.

Once the centre is just a speck of opaque white, add another ladle of stock or boiling water, half the grated cheese, another tablespoon of butter followed by the lemon zest and lemon juice and stir through. Turn off the heat, cover and let it sit for at least 5 minutes. This allows some gentle cooking time for the fresh flavours to infuse.

Open the lid and season with salt and pepper to your liking. Serve each plate with a handful of fresh rocket and scatter some more grated cheese.

Wine Pairing:

Edi Simčič Sauvignon 2020 (Slovenia)

Edi Simčič is a pioneer Slovenian winemaker, producing some amazing gastronomic wines. Here, a very different Sauvignon Blanc, aged for 10 months in oak seems like the perfect wine for this dish. Bright, citrusy acidity, mildly herbaceous, along with buttery and smoky notes from oak, this is a full bodied, complex wine that can perfectly complement a rich risotto with greens. Available at farsonsdirect.com

Lemon & Broad Bean Risotto

Barley & Borlotti Bean Salad

By Katryna Mangion of Ta Rin, Prep/Cook time: 70min Serves: 4 as main

Ingredients:

1 onion, finely diced

2 carrots, finely diced

1 bunch of chard (around 5 stems with leaves, stems

diced and leaves & shredded up)

Sea salt and freshly cracked black pepper

350g barley

2 cups water

6 large chopped local tomatoes

2 bay leaves

1 can borlotti beans (drained and rinsed)

Juice of 1 lemon

60g grated parmesan

Fresh basil

Method

Heat olive oil in a dutch oven, fry the onion, carrot and chard stems until the onion is soft, season with salt and pepper.

Add barley and toast slightly, similar to risotto, for a few minutes.

Add chopped tomatoes, 2 cups of water, bay leaves & borlotti beans. Cover and let cook on low for around 40 mins, or until barley is cooked through.

Stir in chard leaves, lemon juice, parmesan and fresh basil. Serve immediately.

Spicing it up with

Ferment Island

Artisanal Maltese and Gozitan ingredients, fermented into delicious signature hot sauces and spices. Joel Xerri, the chef behind the brand and its founder, shares some of his favourite ways to use his products.

Ingredients

1 cauliflower

3 carrots

1 jalapeno

3 tsp each; minced garlic, black peppercorns, fennel seeds, dill seeds

3 bay leaves

500 ml of apple cider vinegar

500 ml of white wine vinegar

750 ml of water

2 tbs of sugar

1 tbs of salt

Pickled Cauliflower (Giardiniera)

By Ferment Island

Method: Wash your jars well with hot soapy water, then place them on an oven tray preheated to 130 degrees celsius to sterilise. Then add the lids to a small pot of water and bring to the boil. After 10 mins remove jars carefully.

Add the vinegar brine ingredients to a saucepan and bring that to the boil. Meanwhile, chop up all the vegetables, and add with the spices into the jars, distributing everything equally.

Remove the jar lids from the hot water and leave aside to cool. Once the sugar and salt of the brine have fully dissolved, remove from the heat, and add to the jars. Put on the lids and make sure they’re tight and secure. Once closed properly, flip the jars and let sit for a couple of weeks to let all those flavours marry together. Once ready crack open and add to your favourite charcuterie boards or any salad. Enjoy!!

P.88 4–Bean Vegetarian Chilli

By Ferment Island

P.88 Spicy Buffalo Chicken Wings

By Ferment Island

Prep time 10 mins/cook time 1 hr

1 tbsp of extra virgin olive oil

200g of cremini mushrooms

1 onion

2 carrots

2 celery sticks

1 small eggplant

1 red pepper

1 yellow pepper

1 small zucchini

3 x 400g cans chopped tomatoes

4 tbsp of tomato concentrate

2 tbsp of Ferment Island Canadian

Chipotle Hot Sauce

2 cans of 4 bean mix

1 tbsp smoked paprika

3 tsp ground cumin

1 tsp of garlic powder

1/2 tbsp of sea salt

1/2 tbsp of black pepper

30 grams of salted dark chocolate

1 tbsp of dark soy sauce

For Serving:

Cooked basmati rice

Fresh Coriander

Slice of lime

Ferment Islands Sauerkraut

Method:

Start off by chopping up your onion, celery, carrots and set aside. Chop up the rest of your veggies and add them to separate bowl. Heat up olive oil on a medium heat then add your holy trinity which is the onion, carrots and celery mix to the oil. Cook for 3 mins then add the rest of your veggies, turn down the heat to a simmer and cook for another 5-10

tomatoes and set aside. Then open up your cans of 4 bean mix or if you want you can cook the beans from scratch which takes 2-3 hours we find that there isn't really much of a difference. Add the 4 bean mix to colander and rinse very well. It is important to get off that water that they have with the beans in the can so rinse under cold water for 2-4 minutes!

When all your cans are opened, add them to the pot and mix until all incorporated together. Then add your tomato concentrate, Ferment Island Canadian Chipotle hot sauce, smoked paprika, cumin, garlic powder, sea salt and pepper. Taste to make sure the flavour is enough and salt or heat is to your liking. When to your liking, then proceed to add your salted dark chocolate and soy sauce. Simmer on low for 1 hour and stir every 15 minutes to make sure chilli doesn't stick to the bottom of the pot.

Once the chilli is ready, serve on a bed of white basmati rice, a little garnish of coriander, served with a slice of lime and a nice heaped spoonful of Ferment Island OG Sauerkraut for those extra probiotics in every single bite!

1.5 kilos of whole chicken wings

1 cup of flour

1/2 tsp of sweet paprika

1/2 tsp of Ferment Island

Dehydrated chilli powder (any one will do the trick)

1/2 tsp of black pepper

1/2 tbsp of sea salt

1/4 cup of water

2 bottles of Ferment Island Blazin’

Buffalo Hot Sauce

1/2 cup of unsalted butter

1 tsp of garlic powder

1 tbsp of white vinegar

1 carrot cut into 1/4 inch spears

1 celery cut into 1/4 inch spears

Method:

Cut the wings in two, trim and discard the end of the wing, and add the rest to a container. Then add the flour, sweet paprika, Ferment Island Dehydrated chill powder, black pepper and sea salt to a bowl, mix, and add on top of the wings. Then after all that is mixed up add the 1/4 cup of water, close the container and shake until completely coated. If you need more flour you can just sprinkle a little on top to offer a more even coat no problem! Put in the fridge for minimum 40 mins, but for the maximum crunch and to get that crispy wing flavour the longer in the fridge the better. 3-5 hours max but 2 hours is perfect.

of salt and pepper for flavour. Turn the heat on to a low simmer, stir until sauce comes to a boil. About 5 mins of whisking continuously. Once the sauce is ready transfer it to a bowl and set aside. Cut up your celery and carrots how you wish and set aside also.

After your wings are well coated and have sat for enough time. Deep fry the wings in a saucepan with vegetable oil, or use an air-fryer if you wish. Once all wings are fully cooked set wings aside on tissue paper to dry off excess oil. Transfer the wings to a bowl and toss with the buffalo sauce you set aside from before until fully coated and saucy. Scoop your wings onto a plate, along with your veggies and any one of your favourite dipping sauces and enjoy the heat !!!!