Served Magazine #26

With summer just round the corner I thought it would be a great time to look back at the bounty of Maltese spring and all the ingredients that last season brought. Fresh legumes, cephalopods, and so many other ingredients, all of which evoke memories of the freshness and vibrance of our most colourful season.

Legumes are our seasonal star this time round, for many around the world fresh legumes are the ultimate ingredient of the season, their natural sweetness lend themselves to a variety of traditional dishes. And our contributors really show them off this time along with a fantastic little article about them.

But its not all about beans, spring brings along a variety of different vegetables, asparagus, strawberries, lemon, fennel, and seafood. Chefs Eunice and Faisal really show off the greats of this season like Octopus and calamari, two cephalopods that tend to come in the colder waters of spring.

We also have a fantastic interview with Chef Francesco Mazzei from Villa Corinthia who gives his take on working with local ingredients and his work here in Malta. While chef Adam from Adam’s Seafood Market and Grill highlights the importance of freshness with his prawn tartar.

Chef Faisal really pulled some amazing dishes out of his pocket this time round. So much so, I would say that he is really the seasonal star this time, especially since I was getting married while working on this issue.

Needless to say this issue (along with the summer heat), will make you crave spring again, there are fantastic recipes, stories and titbits that will really satisfy any hunger. We hope you enjoy the issue and remember, cook up a storm!

Much love, Keith

Contributing Editor: Dayna Camilleri

Art Direction: VOCĀB MEDIA

Photography: Matthew B Spiteri

Contributors:

Faisal Al Daleigan

Eunice Muscat

Louise Sammut

Adam Demanuele

Francecso Mazzei

Advertising:

Sam Psaila 7788 0300

Printing: Print It

Editor, Keith Abela

"AS THE SEASON TRANSITIONS, CULINARY DELIGHTS SHIFT TO LIGHT, FRESH FLAVOURS. SEASONAL INGREDIENTS LIKE LEGUMES, HERBS, CITRUS, DEFINE THE VIBRANT AND REFRESHING ESSENCE OF THIS EDITION."

018. LOVLEY LEGUMES

We celebrate the nutritional benefits and versatile culinary uses of legumes in this editions' seasonal dishes

020. INTERVIEW:

Join us as we uncover the captivating story of celebrity Chef Francesco Mazzei and his triumphant journey which led him to Corinthia Palace

025. TASTING HISTORY

Warren Bugeja takes us on an adventurous journey through history and nature, exploring the ancient craft of foraging here in Malta

030. INSPIRED BY THE SEASON

Discover the eclectic flavours and aromas that capture the essence of this season

044. Q&A WITH CHEF ADAM DEMANUELE

An exclusive interview with Chef Adam Demanuele, discussing his culinary philosophy, aspirations and inspirations

053. CULINARY TABOO

Voted as one of the top 50 pizza restaurants in the world, Belli Di Mama’s by Riccardo Bianchi shares his perspective on why pineapple pizza actually works

057. MARTINI NEGRONI

For the third consecutive year, the Negroni emerges victorious, solidifying its reign as the number #1 Best Selling cocktail by The Cocktail Report by Drinks International 2024

058. GETTING TO KNOW CHEF ALAN TABONE

We sit down with Alan Tabone following his appointment as the new Executive Head Chef Gracy's Arts & Supper Club in Valletta

060. ELEVATE YOUR SPACE WITH DEKTON DANAE

Finding the perfect balance between aesthetics and functionality –combining timeless elegance with unmatched durability at Hallmann Vella

064. INSPIRED BY THE SEASON

This season, Chef Faisal brings an exciting array of new recipes that promise to tantalise your taste buds and elevate your home-cooking game

073. WHICH WINE & WHY?

Petros Skarmoutsos, Wine Manager for Farsons Group pairs the perfect wine for three delicious seasonal dishes featured in this edition

076. DECADENT DESSERTS

Chef Eunice is back, showcasing plenty of incredible sweet creations you can try at home

086. A LEGACY BEGINS

Served uncovers the humble beginings which led to Malta’s most beloved dairy brand

090. DINE LIKE A CORSAIR

Discover the riveting details of his final expedition and indulge in a historically inspired menu crafted by 'Taste History,' bringing the culinary essence of Captain Gera's last corsair cruise to life

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

“TREAT YOURSELF TO SOME OF THE DEL

SMOKEY PAN-SEARED OCTOPUS

Chef Eunice dishes out this zesty charred octopus with an artichoke and butter bean spread

SCAMPI & FOIE GRAS TARTARE

Adam Demanuele whips up yet another masterpiece using the freshest ingredients from this seasons' bounty

SEASONED LEGUME SALAD

A vibrant and tasty salad by Chef Faisal

SOY & SESAME SCALLOPS

Adam Demanuele from Adams treats us to these delicious scallops with a sesame oil, soy sauce, and yuzu dressing

48 82

COCONUT PANNA COTTA WITH SALTED CARAMEL SAUCE

An elegant dessert combining creamy coconut, rich caramel, and crunchy almonds. Enjoy this exquisite treat as a perfect ending to any meal

ICIOUS RECIPES THIS SEASON BRINGS”

CLASSIC BREAD PUDDING

This classic bread pudding is the perfect treat for any dessert lover

OLIVE OIL & THYME LOAF

Indulge your sweet tooth with our decadent dessert selection, featuring tantalising treats curated to satisfy every craving

SALT-CURED SARDINES WITH BALSAMIC VINEGAR DRESSING

A simple and elegant preparation which showcases the beauty of fresh, high-quality ingredients

BAKED GILTHEAD BREAM WITH ROASTED BABY POTATOES

Enjoy the fresh and aromatic hints of the sea, perfectly complemented by the earthy taste of these herbs and spices

55 58 56

AN ITALIAN TABOO

This recipe comes from Belli di Mamma, one of the top 50 best pizza restaurants in the world, created by Italian Riccardo Bianchi, located in the heart of Budapest

ASPARAGUS + MULLET

A dish which perfectly blends the ocean's freshness and the earth's bounty, creating a harmonious and delicious meal

cooks + chefs

Keith Abela

Keith has always had interest in science and the natural world. Being a chef, forager, fisher, farmer, lecturer and a food preservationist, his focus lies on understanding the science behind the whole process of food production; from the growing of plants to how the mind perceives foods’ flavour. He now makes naturally preserved foods for Natural Preserves.

Chef 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.

Louise discovered her cooking passion at a young age. She evolved into exploring flavours and techniques while experimenting by creating her own variations and developing her signature style known for its flavorful dishes and meticulous presentations. She believes that the power of food brings people together and creates lasting memories.

Petros Skarmoutsos Wine Manager, Farsons Group

Starting in his father's gelateria, he honed his skills at the Institute of Tourism Studies and through prestigious internships, including the Hilton in the UK. Adam's resilience saw him overcome setbacks to launch successful ventures like Adam's Fish Shop and his renowned restaurant in Gzira, showcasing his relentless pursuit of culinary perfection.

Eunice’s culinary journey began early in her life helping her mother in the kitchen, which sparked a lifelong passion for food. Her creativity flourished as she experimented with different cuisines, leading her to cater private functions, where here she made lifelong connections and gained invaluable experience. Today, Eunice brings her culinary artistry into homes, where she works as a private chef.

A Greek professional, who has called Malta home for the past seven years. Armed with a master's degree in marketing management, Petros has amassed extensive experience in the HORECA sector, excelling as an operations manager in both Greece and Malta. Known for his talent in curating impressive wine lists and cocktail menus, he has found his niche as the Wine Manager for Farsons Group since 2021.

Faisal Ahmed Aldeleigan

Adam Demanuele

Louise Sammut

Eunice Muscat

lovley Legumes !

In my mind there are only a few ingredients that mark the beginning of a season, and fresh legumes are definitely one of them. Fresh peas, broad beans and haricot verts are a staple of spring the world over, travel to the northern hemisphere in spring and you’ll surely find some sort of bean on every menu, and the variety is endless. Malta alone holds over 150 wild legume varieties, ranging from wild peas to chocolate flavoured carob. We are lucky enough to have deliciously sweet peas and broad beans, or ful as they’re known locally, perfect additions to salads, eggs and any other dish really.

But you’ll find different varieties all over the globe, edamame, mung and adzuki in Japan, Lentils in Canada and India, chickpeas all over the Middle East and Lima from South America. Each country loves legumes and has traditional dishes based around them. Mushy peas in the UK, Bigilla in Malta and Hummus in the Middle East. In Malta we see fresh broad beans being used in dishes like Kusksu Bil Ful and Soppa Ta L’Gharmla. Grilled edamame with salt and soy is a very popular and delicious dish found all over Asia and let’s not forget everyone’s favourite legume …. Peanuts!! Boiled fresh peanuts taste like vanilla and are a common snack, while obviously its roasted, salted counterpart is far more famous and arguably more delicious. >>

Words: Keith Abela, founder of Natural Preserves.

"That’s the beauty of fresh legumes, they impart a natural sweetness to dishes, something that very few other ingredients can, and that sweetness often balances out other tastes and makes food much more appealing to kids especially. Plus let’s be honest who doesn’t enjoy chasing the last pea on the plate with a fork!"

All legumes have one thing in common, that makes them so important to the agricultural trade. Unlike most plants legumes fix nitrogen, an all-important fertiliser, into the soil rather than take out, ensuring that the next crop that follows is healthy. In some legume plants we eat the roots, leaves, flowers, pod or seed, even shoots have become common place at home and in restaurants, but in almost all cases we always end up eating the seed of the plant, and that’s what legumes are.

That’s why they’re such an important crop also, their seeds dry really really well. When the pods start out their life, they are typically flat, with the seeds still needing to develop. Some varieties like mangetout and haricot verts are at their peak at this stage, perfect for a quick sauté or simply poached, although both do really well in a light tempura. Eventually the young seeds begin to develop, at this stage the seeds are rich with sugars. Only a few legumes, like carob, don’t follow this rule, the rest all develop sugars. And you can really taste it at this stage, baby peas or Petit-pois are super-duper sweet and need very little cooking, just a quick blanch in well-seasoned water being more than enough. Varieties like sugar snaps and asparagus peas have an edible pod, but unlike mangetout, their

flavour peaks when the peas are young so one can appreciate the sweetness. At this stage broad beans are also at their peak, try a nice young bean, they’re deliciously sweet, perfect for dips, soups, salads, pastas and a host of other dishes.

Most beans over time will then convert these sugars into starches, so as time goes by, even though these legumes will still be fresh, they’ll be a little bland with very little to no sweetness at all. Then comes the final stage the dried bean, at this stage pods are collected and dried in the sun, once the pods are dry, they’re beaten and you get your dried beans, peas or lentils. Essentially almost all types of legumes, again with the exception of carob, have their pods discarded.

Dried beans can keep for years at room temperature, they’re also cheap, nutritious and can actually be used to grow even more fresh legumes!

But fresh legumes are the real seasonal star of spring and are only around for a few months to enjoy fresh. It’s so cool to think that they even pair well with other spring ingredients. Artichoke and broad bean salad, lemon and green pea mousse, tempura of haricot verts, and

my personal favourite, sweet pea and almond ice-cream all can be made from local spring ingredients. Mint, fennel, spring lamb, whitefish, cuttlefish. All these beautiful ingredients that pair so well together.

Pasta dishes with guanciale, broad beans and egg yolk, one of the true enjoyments in life, the sweetness from the fresh broad beans, the umami and salt from the guanciale and rich fatty yolk all working in perfect harmony together.

That’s the beauty of fresh legumes, they impart a natural sweetness to dishes, something that very few other ingredients can, and that sweetness often balances out other tastes and makes food much more appealing to kids especially. Plus let’s be honest who doesn’t enjoy chasing the last pea on the plate with a fork!

Spring is the season of abundance, packed with fresh ingredients that match the seasons “vibe”, and though all these foods are available during this time, its only legumes that we harvest and preserve to enjoy either frozen or dried all year round. So next time you’re pulling out that bag of frozen peas (I love frozen peas) in December, remember its spring that brought those peas to the table.

In Conversation with Francesco Mazzei

How the Celebrity Chef brought Calabria to Villa Corinthia

"I’ve always believed that the key to success is passion, You must love what you do and be willing to give everything for it. For me, cooking is not just a job; it’s my life. I had no option other than to make it work."

There are chefs, and then there are super chefs who have carved their names into the global stage and brought their food to the masses to become a recognised brand, a feat achieved by a few. Francesco Mazzei is undeniably one of those stars. From the rustic kitchens of Southern Italy to the forefront of haute cuisine, Mazzei’s journey embodies the essence of culinary excellence. And the great news is you don’t need to catch a flight to his Mayfair restaurant to make up your own mind about his food.

This summer, the Corinthia Palace in Malta will be graced by the presence of this Southern Italian maestro in The Summer Garden, whose journey from rags to becoming a world-class chef is nothing short of awe-inspiring. He's been at Corinthia Palace since June of last year, and now the hotel has extended his residency to The Summer Garden, as well as continuing his residency at Villa Corinthia

Francesco Mazzei’s story is undeniably a heartfelt tale of relentless passion and unyielding dedication. Born into modest means in Calabria, Italy, Mazzei’s earliest memories are infused with the rustic, hearty aromas of Southern Italian cuisine. It was here, growing up within the rolling hills and sun-drenched landscapes, that his love affair with food began. In a small, humble kitchen and assisting in a family gelato shop, Mazzei learned the secrets of traditional Italian cooking from his grandmother, a woman whose recipes were as rich and vibrant as the land itself.

Against All Odds

But the path to greatness is seldom smooth. Mazzei’s journey was riddled with obstacles and hardships. He left his home at a young age, driven by a burning desire to elevate his craft. Working in kitchens across Europe, he faced the harsh realities of the culinary world, often labouring in obscurity and enduring gruelling hours. Yet, through every trial, his resolve only grew stronger. Each challenge was met with unwavering determination, and each setback was a lesson in resilience.

“I’ve always believed that the key to success is passion,” Mazzei reflects. “You must love what you do, and you must be willing to give everything for

it. For me, cooking is not just a job; it’s my life. I had no option other than to make it work.”

The Ascent to Culinary Stardom

Mazzei’s break came when his undeniable talent caught the eye of renowned chefs and critics alike. His innovative approach to Southern Italian cuisine, characterised by a masterful blend of tradition and modernity, set him apart. His dishes are not just food; they are a genuine celebration of his heritage, something he is exceptionally proud of, putting Southern Italian food on the global stage. From his acclaimed restaurants in London to his numerous television appearances, Mazzei has become a shining example of culinary excellence, inspiring countless aspiring chefs around the world.

As you enter Villa Corinthia’s entrance, Mazzei’s cookbook stands proudly on display and servers with aprons bearing his name are ready to usher you into an extraordinary experience. For those seeking a meal and a culinary adventure, this summer’s collaboration between Francesco Mazzei and the Corinthia Palace is genuinely unmissable. Mazzei has been continuing his residency at Villa Corinthia and has now taken over the reins at the Corinthia Palace’s gorgeous Summer Garden by the pool.

It’s a rare opportunity to be inspired and to savour the brilliance born from a lifetime of dedication and a heart devoted to the love of food. Recognising his culinary achievements, Mazzei was recently invited to the Vatican for a personal meeting with the Pope—an honour granted to very few, reflecting his profound impact on the culinary world.

“Cooking is an art but also a carefully balanced science,” says Mazzei. “It’s about understanding flavours, textures, and techniques, but it’s also about telling a story, connecting with people, and creating memories.” It’s precisely at this juxtaposition that Mazzei excels. He’s keen to visit each table during our lunch experience to ensure every guest is satisfied with the meal in front of them, and his incredible presence only elevates the experience to one seldom found locally. >>

"EVERY DISH I CREATE IS A PIECE OF MY JOURNEY,” SAYS MAZZEI. “IT REFLECTS MY PAST, HERITAGE, AND RELENTLESS PURSUIT OF EXCELLENCE. "

A Culinary Confluence, Embracing Maltese Ingredients

What makes this collaboration with Corinthia Palace even more exciting is Mazzei’s commitment to incorporating local Maltese ingredients into his dishes, creating a fusion of flavours that pays homage to both Italian and Maltese culinary traditions. As we tucked into freshly made bread, he took no time to explain the olive oil came from his mother’s own hands. “Incorporating local ingredients is about respecting and celebrating the land you’re in,” Mazzei explains. “It’s about creating a connection between the food and the people who enjoy it. Maltese ingredients have such vibrant flavours, and I’m excited to explore their potential in my dishes. I went to the local food market at Ta’ Qali yesterday, and the offerings blew me away.”

With The Summer Garden at Corinthia recently opened, Mazzei eagerly shared, “I’m thrilled to bring my dishes to Malta. The Corinthia Palace is a beautiful setting, and I look forward to continuing my passion for Southern Italian flavours with guests here. It’s going to be an unforgettable summer.”

At Villa Corinthia, Mazzei plans to continue highlighting the unique qualities of Maltese ingredients, such as capers, sun-dried tomatoes, and rabbit, in his creations. His signature Agnolotti al Coniglio (hand shaped ravioli stuffed with rabbit) with an added touch of Maltese capers, bringing a burst of local flavour to this Italian classic. Expect Italian flair with a local edge such as Antipasto di Mare, with the best of local Maltese fish.

“Every dish I create is a piece of my journey,” says Mazzei. “It reflects my past, heritage, and relentless pursuit of excellence. I hope each guest will feel that passion and be inspired by the flavours and stories behind my food.”

What’s the secret? “You won’t find any gimmicks here; I let the food and flavours do the talking,” he adds.

Francesco Mazzei’s journey is one of hope and a powerful reminder that with passion and perseverance, the highest peaks of success are within reach. At the Corinthia Palace this summer, you are invited to be a part of this extraordinary story, to embrace the flavours of triumph and the essence of a culinary legend right here in Malta.

Words: Warren Bugeja

TASTING HISTORY

THIS SEASON, DISCOVER TWO EXTRAORDINARY PLANTS: THE HUMBLE NETTLE AND WILD ASPARAGUS. WARREN BUGEJA WALKS US THROUGH THE MALTESE COUNTRYSIDE WHERE THE WILD MEDITERRANEAN ASPARAGUS, (SPRAĠĠ XEWWIEKI,) AND NETTLES THRIVE, OFFERING UNIQUE FLAVOURS AND RICH TRADITIONS. TRY HIS EASY NO-BAKE ‘NETTLE PESTO AND WILD ASPARAGUS TIMBALES’ TO SAVOUR THESE TWO ANCIENT STAPLES. >>

Two plants, one looked down upon as a weed by the rich but a lifeline for the destitute and the other, the vegetable equivalent of a Birkin bag, are ripe for the picking in spring.

Ubiquitous when in season and in recorded use as far back as the Bronze Age (circa 1200 BC –3000 BC ), nettles have often substituted for spinach and other leafy greens, providing a source of nutrition for starving peasants in times of famine. Ancient Roman troops either flailed themselves with stinging nettles to keep warm in cold climes or to stay awake and alert on night watches, whilst the Saxons used nettles along with hemp and flax as a source of textile fibres in lieu of cotton.

Locally, nettles hold a revered place in Maltese folk medicine, where a decoction of nettle is applied to affected fingers and toes suffering from chilblains or seqi. Beyond Malta, nettles are traditionally renowned for their ability to alleviate muscle and joint pains as well as help cleanse the bladder of unwanted toxins. In today’s world combating hair loss is a multimillion cosmetic industry. Our ancestors weren’t any less insecure or vain. In fact, nettle is one of the oldest recorded remedies used for treating

and preventing hair loss. This is primarily due to the high amount of sulphur and silica in nettle, which improves hair health by strengthening the hair shaft. More recently, studies have shown that nettle root extract has the potential to inhibit the androgenic production of the hormone DHT, which can disrupt hair follicles. Apart from their medicinal use, nettles make an excellent soup, mellow pesto, verdant pasta, ravioli filling, or detoxifying tea. Wear gloves when pulling or cutting the nettle leaves off their stems and discard any flowers. Select the smaller, tender leaves.

The aristocrat of vegetables according to the Canadian Québécoise (the first colonists took crowns of asparagus along with them to plant in the new world) and favoured so much by the Sun King, Louis XIV that he instructed his celebrated gardener and agronomist, La Quintine, to ensure they were also available for consumption in December, the asparagus has always enjoyed an elite following. No doubt, the lecherous king was also enamoured of its presumed assistance in the bedchamber. Certainly, the ancient Greeks attributed aphrodisiacal (and sacred) properties to the priapic veg, which is generally the case when a fruit or vegetable’s shape resembles that of a genital organ. The ancient Romans were also

“ Locally, nettles hold a revered place in Maltese folk medicine, where a decoction of nettle is applied to affected fingers and toes suffering from chilblains or seqi. Beyond Malta, nettles are traditionally renowned for their ability to alleviate muscle and joint pains as well as help cleanse the bladder of unwanted toxins ”

partial to asparagus following its introduction to Rome by Caesar’s legions via the Middle East, the prized veg often making an entrance as a gustatio or as a vegetable accompanying fish. In the Middle Ages, it fell out of favour but was soon to be found served as a salad on the Baroque buffet sideboards of the well-to-do. Such was the designer appeal of this vegetable, an aghast Brillat-Savarin - the 18th-century gastronome and author of ‘The Physiology of Taste’- wrote that despite the prohibitive cost of Alsatian asparagus, (40 francs a bundle at a time when a workman earned approximately 2.50 francs a day), there was always someone who would purchase them.

Spraġġ Xewwieki, Mediterranean Asparagus is indigenous to Malta and grows along rubble walls, in rocky sheltered places, garrigue and maquis. Apart from March and April when emergent spears snap easily from the main growing shoot, the wild asparagus features spiky, prickly stems sprouting needle-like foliage, hence the Maltese name. It is a distant cousin of the onion and garlic, and its botanical name, ‘Asparagus aphyllous is a Greek derivation from the Persian asparag, meaning sprout or shoot.

Hippocrates prescribed Asparagus for diarrhoea and urinary complaints. Indeed, the plant is antispasmodic and diuretic in nature and curiously produces an unpleasant-smelling urine in some but not in others. Even weirder, not everyone has the chromosomal capability to detect ‘asparagus urine’ even if they produce it themselves. Waxing lyrical about the ‘celestial hues’ of asparagus, writer Marcel Proust chose to reframe the pong, writing that they transformed his “humble chamberpot into a bower of aromatic perfume.”

2024 feels like it has been spring all winter. Nevertheless, whilst some edible plants such as nettle, mallow, wild fennel, borage, and nasturtium have begun flowering earlier than usual, others such as asparagus and ‘qrempuċ tal-mogħoż’ (birdsfoot trefoil - a local legume –think small mangetout) have been late to yield their fruit due to the limited rainfall. Being based on Gozo, I like to forage in the picturesque and unspoilt valley of Binġemma in Nadur leading down to San Blas Bay and when in Malta, in and around Buskett.

Make this really easy, quick-to-prepare, no-bake recipe for ‘Nettle Pesto and Wild Asparagus Timbales’ and taste the Maltese countryside on your palate.

Follow me here for more anecdotes from history’s pantry: instagram.com/ historyonyourtastebuds/

Ingredients (Makes 4 timbales)

100g nettles (blanched & squeezed dry)

50g asparagus shoots

20g Raw almonds

1 heaped tbsp sunflower seeds

1 large bulb of garlic

2 tbsp Pecorino Romano

1 tbsp capers

4 sundried tomatoes

250g basmati rice

Olive oil

1 finely grated lemon rind + 1

tbsp more to garnish

Freshly ground pepper to taste

Nettles and almonds provide a dulcet, creamy pesto that contrasts with the saltiness and pungent sharpness of the capers, pecorino, and sundried tomatoes. The lemon tang accentuates the delicate flavour of asparagus.

Method:

Soak the freshly picked nettles in very hot water for about ten minutes and drain. Using a pestle and mortar or food processor, grind or blitz the almonds and sunflower seeds. Then add the garlic, nettles, grated lemon rind, enough olive oil to bind (not too much you don’t want the pesto too runny) freshly ground pepper, and Pecorino Romano cheese (you can substitute with nutritional yeast if vegan) and half the capers and sundried tomatoes.

In the meantime, boil the rice of your choice (I prefer Basmati rice's nutty aroma), drain it, and let it cool. Finely chop the tender asparagus shoots and gently sauté for two minutes in a little olive oil. This helps reduce their bitterness.

Chop the rest of the capers and sundried tomatoes and mix thoroughly in a large bowl together with the asparagus, nettle pesto and rice. Scoop the rice into oiled moulds to shape and set. Now it is time to plate up. Decorate with a sprinkling of pecorino, more lemon rind and foraged flowers, and serve with a crisp salad.

Nettle Pesto & Wild Asparagus Timbales By Warren Bugeja – Serves: 4

Ingredients

1 x 500g bunch asparagus, ends trimmed

5 spring onions, finely sliced

1 tbsp extra virgin olive oil

Ground sea salt and pepper

1 x 230g pack ready-rolled puff pastry

1 Benna Ġbejna Moxxa cheese, roughly crumbled or shredded

2 eggs, lightly beaten

250ml Benna fresh cream

A small bunch of fresh dill and basil, chopped

Inspired by the Season

Here is a delightful recipe from Louise Sammut, blending fresh ingredients and innovative flavours to create a memorable dish

Method

Preheat the oven to 200°C.

Trim the tough ends of the asparagus. Set aside 6 asparagus stems and cut the remaining into 3cm pieces. In a pan, fry the spring onion and asparagus in 1 tbsp olive oil until softened, then set aside to cool completely.

Unroll the pastry sheet onto a tart dish, keeping the pastry on the baking paper that it’s rolled into. Use this paper to help you position the pastry evenly over the dish, then gently press it into the edges and remove excess paper. Fill the pastry with the asparagus filling and spread

ELEVATE YOUR SUMMER DINING WITH THIS DELIGHTFUL ASPARAGUS AND BENNA ĠBEJNA TART. FEATURING A CRISPY PUFF

PASTRY BASE, THIS TART COMBINES SAUTÉED SPRING ONIONS AND TENDER ASPARAGUS WITH DELICOUS CRUMBLED BENNA ĠBEJNA CHEESE. A CREAMY MIXTURE OF LIGHTLY BEATEN EGGS, BENNA FRESH CREAM, AND FRESH HERBS ENHANCES THE FILLING.

to the edges of the tart. Add the ġbejna cheese on top of the filling and place the tart in the fridge while you prepare the egg mixture. Mix the eggs, cream, herbs, salt, and pepper in a bowl and pour the mixture into the tart. Arrange the remaining asparagus stems on top. Bake the tart for 10 minutes, then lower the oven temperature to 180°C and bake for another 20 minutes until the pastry is golden and the asparagus starts to char a little. Leave to sit for 15 minutes before cutting into slices and serving. This tart is great served warm or at room temperature.

Asparagus, Ġbejna Cheese and Herb Tart

By Louise Sammut – Prep/Cook time: 30 min, Serves: 6 as a starter or light lunch

Ingredients

200g frozen peas, (completely thawed, plus extra peas for garnish)

A small bunch of fresh mint leaves

Ground sea salt

1 Benna Ġbejna Moxxa, (finely grated)

Juice from ½ a lemon

Extra Virgin Olive oil

6 slices of sourdough bread

1 clove garlic, unpeeled & halved

Benna Fresh Mozzarella balls

Zest of 1 lemon

Ground black pepper

Method

Pulse the mint leaves, peas, lemon juice, and a pinch of salt to a thick and smashed consistency using a hand blender. Add a few tablespoons extra virgin olive oil tablespoons and stir in the ġbejna

cheese. Add more oil to loosen the mixture if needed. Taste before seasoning further with salt and crushed pepper; the sweetness from the peas should balance nicely with the freshness of the lemon and mint.

Meanwhile, toast the sourdough bread slices on both sides on a barbecue or under the grill, using the half garlic clove to lightly rub each slice.

Divide the smashed pea mixture among the toasts and top with torn pieces of mozzarella cheese. Garnish with the remaining peas and lemon zest, and finish off with a drizzle of olive oil and a few grinds of black pepper.

"THE CREAMY MOZZARELLA AND ĠBEJNA ADD A DELIGHTFUL RICHNESS, PERFECTLY COMPLEMENTING THE VIBRANT PEA AND MINT MIXTURE ON THESE TOASTED SOURDOUGH SLICES."

Smashed Peas Bruschetta with Fresh Mozzarella – By Louise Sammut – Prep/cook: 30min – Serves: 6

By Chef Eunice – Prep/Cook time: 3hr/20min – Serves: 5-6

Slow Roasted Boneless Pork Shoulder with Potatoes, Herbs, & Fennel

Ingredients

Maggie Aromatic n’ zesty garlic rub

2.5kg boneless Pork shoulder

5–6 large potatoes, sliced

Two white onions, sliced

1 tbsp mild yellow mustard

6 whole garlic cloves, unpeeled

3 peeled garlic cloves, cut into quarters

3–4 fresh rosemary sprigs

7–8 fresh thyme sprigs

2 tsp dried oregano

Freshly ground black pepper, to taste

Juice of 2 lemons, freshly squeezed

150ml extra virgin olive oil

250–300ml chicken stock

Salt, to taste

Method

Preheat your oven to 180°C.

Place the sliced onions in a roasting pan and set the pork on top. Using your hands, smear the pork with mustard and rub in the Maggi aromatic and zesty garlic rub.

Make small incisions in the pork and insert the garlic clove quarters into the incisions. Scatter the remaining whole garlic cloves around the pan.

Arrange the potatoes around the pork in a single layer. Sprinkle the pork and potatoes with salt, black pepper, and dried oregano. Add the rosemary and thyme sprigs.

Drizzle with olive oil and lemon juice. Add the chicken stock to the bottom of the roasting pan, ensuring it comes up 2/3 of the way up the potatoes. Place the pan on the lower rack of the preheated oven and roast for 30 minutes.

Lower the heat to 150°C and roast for 1 hour. Increase the heat to 165°C and roast for an additional 1 hour and 45 minutes until the pork is fork-tender. Turn the potatoes halfway through the cooking time and check if more water is needed.

Baste the pork every hour by spooning pan juices to keep it moist and enhance the flavour. Remove the pan from the oven and let the pork rest for 10 minutes before serving. Serve and enjoy this heartwarming meal, perfect for a special occasion.

By Chef Eunice – Prep/Cook time: 1hr/30min

– Serves: 4

Smokey Pan-Seared Octopus with Lemony Artichoke & Butter Bean Spread

Ingredients for the Octopus

2kg octopus, frozen and defrosted

Two bay leaves

A handful of fresh broad beans

One carrot, peeled

One onion

1 tbsp rock salt

2-3 tbsp high-quality olive oil

1 tbsp Spanish smoked paprika, to taste

1 tsp harissa, if desired

Salt, to taste

Two limes

Method

Fill a large stockpot halfway with water and bring to a boil. Add the bay leaves, onion, carrot, and salt. Once boiling, rapidly dip the defrosted octopus into the boiling water three times. Place the octopus into the water, ensuring it is fully submerged, and cook for 45 minutes until tender. Remove from the water and marinate with olive oil, paprika, harissa, lime, and salt. Heat a bit of oil in a pan and sear the octopus until slightly charred and crispy on both sides. Add the broad beans for a few seconds at the end.

By Chef Eunice – Prep/Cook time: 45 min, Serves: 2

Pan-Fried Dover Sole with Braised Artichoke, Peas & Pancetta

Ingredients for the Dover sole

1 medium Dover sole

3 tbsp unsalted butter

3 tbsp fresh parsley, chopped

2 tbsp lemon juice

2 tbsp olive oil

50g fresh peas

20g pancetta

Half an onion, chopped

4 tbsp plain flour

Pepper, to taste

Salt, to taste

Ingredients for the pan-roasted artichokes

1/4 cup extra-virgin olive oil

4 medium artichokes

4 medium garlic cloves, thinly sliced

1 &1/2 tsp Maldon or flaky sea salt

1 &1/2 cups dry white wine, such as Sauvignon Blanc

A few mint leaves to add at the end

Method

Rinse the Dover sole under cold running water. Pat the fish dry using kitchen paper.

Pour the flour onto a deep plate and season it with pepper and salt. Coat the fish on both sides with the flour and shake off any excess.

Add the olive oil and 1 tablespoon of butter to a large non-stick frying pan and place it over medium heat until the melted butter starts to foam. Add the Dover sole to the pan.

Fry the sole on one side for 3 to 4 minutes until golden brown. Flip the fish and cook for another 3 to 4 minutes until golden brown on both sides.

Meanwhile, sauté the onion and pancetta in a separate pan for about 3 minutes. Add the peas and cook until tender.

Remove the sole from the hot pan and transfer to a clean plate. Cover with tinfoil. Discard the browned butter from the pan and wipe it clean with kitchen paper.

Add the remaining butter to the pan and place it over medium-low heat until melted. Add the lemon juice and half of the chopped parsley. Season with pepper and salt.

Take the butter sauce off the heat. Place the fried sole onto clean plates and drizzle with the lemon butter sauce. Top with the sautéed peas, pancetta, and braised artichokes. Sprinkle with the remaining chopped parsley. Serve hot.

for the artichokes

Fill a large bowl with water and squeeze in the juice of a lemon. Working with one artichoke at a time, pluck off and discard the green leaves until only the soft yellowish leaves are left. Cut off about 1/2 inch of the stem. Use a peeler or small knife to trim away the tough green parts at the base of the artichoke. Drop the artichoke into the lemony water to prevent discolouration. Repeat with the remaining artichokes.

Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over mediumhigh heat until it just begins to smoke. Place the artichokes cut side down in the oil, wait a minute, then reduce the heat to medium-low. Sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty about 3 minutes.

Slowly pour in the wine, cover the pot, and cook vigorously until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they are fully tender, uncover the pot.

Raise the heat to medium-high and bring the liquid to a boil. Cook until all the wine has evaporated, about 3 minutes. Add the mint and continue cooking the artichokes in the oil until the cut sides are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.

Serve the artichokes alongside the pan-fried Dover sole for an elegant meal.

There is a NEW Cookie in Town. Indulge with taste

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Q+A: ADAM DEMANUELE

Served meets the visionary behind “The Seafood Market Grill by Adam

Meet a man whose journey through the culinary landscapes of Malta and beyond has been nothing short of exhilarating, Adam’s story is a tale of perseverance, passion, and the relentless pursuit of culinary perfection.

Childhood Dreams and Early Inspirations

Adam’s love affair with the culinary world began in his childhood, in the vibrant environment of his father’s gelateria. “From a very early age, I knew that one day, I wanted to be a chef,” he reminisces, his eyes sparkling with the same excitement that fueled his early dreams. This early exposure ignited a passion that would take him far beyond the shores of Malta.

Climbing the Culinary Ladder

After honing his skills at the Institute of Tourism Studies (ITS), Adam’s career took off with stints in several five-star hotels and prestigious restaurants in Malta. His thirst for knowledge and excellence led him to the UK, where an internship at the Hilton provided invaluable experience. “I met an Italian chef who worked with the Formula 1

BMW team. Joining him was one of my greatest experiences, as I was exposed to truly luxurious service,” Adam shares, highlighting a pivotal moment in his career.

Triumphs and

Tribulations

Adam’s journey was not without its challenges. After a fruitful period running La Dolce Vita with a Sicilian partner, a betrayal left him at a crossroads. However, his resilience shone through. “That year, I married my wife Romina and started thinking about a change in lifestyle to prioritise family,” he reveals. This led him to take up concessions at More Supermarkets, an endeavour that ended in adversity when the chain collapsed.

Yet, Adam’s strong spirit pushed him forward. He opened Adam’s Fish Shop in Mosta, which blossomed into a success despite a rocky start. “Six weeks later, with a lot of help, I opened Adam’s Fish Shop. It was a rollercoaster ride, but the shop slowly became a success,” he smiles, reflecting on the journey.

Recognising Malta’s untapped potential for pro-

viding fresh, gourmet seafood, Adam was astonished by how seldom locals experimented with fresh fish and seafood dishes at home. Determined to change this, he introduced the innovative concept of ‘prepared seafood meals,’ captivating his customers and making seafood dining at home an irresistible experience.

The Birth of The Seafood Market Grill

Despite his success, Adam yearned to return to the restaurant business. “I wanted to return to the restaurant business,” he confesses. He found the perfect spot in Gzira, at an off-the-beaten-track location brimming with potential. “With a lot of persistence and sacrifice, I continued to believe it would work, and I thank God for that, as today we are doing very well,” he notes with satisfaction.

The Seafood Market Grill quickly became a fine example of gastronomic excellence, even in the face of the Covid-19 pandemic. “Work it did,” Adam laughs, recalling the early days. His belief in Gzira’s regeneration paid off, and the restaurant thrived, becoming a solid favourite among locals and visitors alike. >>

..."FROM CHILDHOOD DREAMS TO CULINARY SUCCESS

ADAM’S

LOVE

AFFAIR WITH THE CULINARY WORLD BEGAN AS A YOUTH AT HIS FATHER’S GELATERIA. “FROM A VERY EARLY AGE, I KNEW THAT ONE DAY, I WANTED TO BE A CHEF,” HE REMINISCES. THIS EARLY EXPOSURE IGNITED A PASSION THAT TOOK HIM FAR BEYOND THE SHORES OF MALTA"...

..."THE SEAFOOD MARKET GRILL IN GZIRA HIGHLIGHTS HIS PASSION & RESILIENCE, ON THE ISLAND'S VIBRANT FOOD SCENE "...

Expanding Horizons

Not one to rest on his laurels, Adam has ambitious plans for the future. “After establishing Adam’s Fish Shop for a number of years, I wanted to really branch out into different markets,” he explains. Today, Adam’s Fish Shop is the goto supplier for the local superyacht industry, a testament to his understanding of chefs’ needs on these luxury vessels. “We speak the same language, so if a superyacht chef asks me to have calamari cut at 1cm widths, for example, I know he wants them for fritto,” he smiles. Looking ahead, Adam is determined to grow the Adam’s brand, both locally and further afield.

Leadership and Innovation

Adam’s leadership style is inclusive and handson. “A good business leader doesn’t act like a boss, but more like a team member,” he believes. This approach has cultivated a strong team spirit and aligned his staff with his vision. “I can have a vision, but if my team is not on board, it is pointless,” he asserts.

In an industry rife with competition, Adam emphasises the importance of innovation. “You must constantly change and innovate, employing chefs with different visions and the motivation to pull them off. You must do what you can to keep yourself one step ahead of your competition,” he advises.

Adam concludes our conversation with a piece of advice for aspiring leaders: always believe in yourself. “In the past, when I let others’ opinions influence my decisions, it didn’t end well, so nowadays, I listen to my gut. Do your workings, and if they make sense, go ahead. If you believe in your vision, it will work,” he says with conviction. >>

At The Seafood Market Grill, each dish is paired with a meticulously selected wine, thanks to the collaboration with Fabien Etienne, a French sommelier and international wine consultant. This ensures a harmonious marriage between the plate and the glass, enhancing the dining experience. What’s more, the restaurant frequently holds sell-out themed events, such as French evenings or Spanish. Be warned: these tables go quickly!

Adam Demanuele’s journey is a shining example of hard work, resilience, and an unwavering passion for food. As he looks to the future, his vision for The Seafood Market Grill will undoubtedly leave a lasting impression on the global culinary scene

..."ADAM’S

STORY IS ONE OF PERSEVERANCE, PASSION, AND THE RELENTLESS PURSUIT OF CULINARY PERFECTION "...

By Adam Demanuele – Serves: 4

Ingredients

1kg langoustines (weight with shell)

Pinch of salt

100g foie gras

1 orange (for zest and segments)

Pickled onions

Drizzle of olive oil

Method for the Langoustines:

Peel langoustines & chop finely

Season the chopped langoustines with a pinch of salt.

For the Foie Gras:

Lightly season the foie gras with salt. Slice the foie gras thinly.

To assemble the Tartare:

Layer the chopped langoustines and sliced foie gras on a serving plate.

Grate the orange zest over the tartare.Drizzle with a little extra virgin olive oil.

To Garnish:

Garnish with pickled onions and orange segments. Serve immediately.

Langoustine & Foie Gras Tartare

"THESE

SIMPLE

YET ELEGANT PREPARATIONS SHOWCASE THE BEAUTY OF FRESH, HIGH-QUALITY

INGREDIENTS"

By Adam Demanuele – Serves: 4

Ingredients

4 cleaned scallops

Pinch of salt

30ml sesame oil

20ml soy sauce

10ml yuzu

Method for Scallops:

Slice the Dublin Bay scallops thinly. Season the scallop slices with a pinch of salt.

Prepare the Dressing:

In a small bowl, mix the sesame oil, soy sauce, and yuzu.

Garnish:

Garnish with finely chopped spring onions, sesame seeds, and sliced chilli.

Drizzle the dressing over the scallops before serving.

Ingredients

400g sardines

30g salt

15g pink peppercorns

100ml local extra virgin olive oil

100ml aged balsamic vinegar

Method for Cured Sardines:

Combine the salt and pink peppercorns.

Rub the mixture evenly over the sardines.

Let the sardines cure in the mixture for 24 hours.

For the Sardines:

Rinse the cured sardines thoroughly with cold water.

Pat dry and store in a container with the extra virgin olive oil.

For the Vinegar Dressing:

Mix equal quantities of aged balsamic vinegar and rice vinegar. Serve the sardines drizzled with the vinegar dressing.

Soy & Sesame Scallops

Salt-Cured Sardines with Balsamic Vinegar Dressing

By Adam Demanuele – Serves: 4

<< (Recipe Left) – Salt-Cured Sardines with Balsamic Vinegar Dressing – By Adam Demanuele – Serves: 4

Riccardo Bianchi...

AN ITALIAN TABOO

Pineapple on pizza has always been a controversial topic, especially in Italy. Traditionalists argue that the sweet and tangy pineapple clashes with the savoury elements of a classic pizza, disrupting the balance of flavours. Italian cuisine places a high value on preserving

the integrity of traditional recipes, and many Italians believe that adding pineapple to pizza undermines the authenticity and simplicity of the dish. Despite this, some adventurous chefs and food enthusiasts have embraced the challenge of creating a harmonious pineapple pizza, leading to unique and exciting recipes like the one we present here, aptly named "The Italian

Taboo." This recipe comes from Belli di Mamma, one of the top 50 best pizza restaurants in the world, created by Italian Riccardo Bianchi and located in the heart of Budapest, Hungary. Riccardo Bianchi has taken this courageous move to create a pizza with pineapple, challenging traditional culinary norms and inviting a rethinking of what pizza can be. >>

Ingredients

Pizza dough

"THE ITALIAN TABOO" PIZZA

Fior di latte mozzarella

Smoked scamorza cheese

Lightly smoked Italian ham

Pineapple chutney

Parmigiano-paprika cream drops

Fresh mint

Method

The combination of ingredients here promises a delightful mix of smoky, sweet, and savory flavors. Each component is carefully chosen to balance and enhance the overall taste.

For Pineapple Chutney: Pineapple Chutney: Start by preparing the pineapple chutney. Slice fresh pineapple and roast it in a pan at high temperature until caramelized. Then, mix it to create a chutney. Roasting the pineapple intensifies its sweetness and adds a lovely, caramelized flavor that pairs beautifully with the other ingredients.

Pizza Assembly: Spread the fior di latte mozzarella over the pizza dough. Add smoked scamorza cheese and light smoked Italian ham. Drizzle with pineapple chutney. Using both fior di latte mozzarella and smoked scamorza adds a depth of creamy and smoky flavors, creating a harmonious base for the chutney.

Finishing Touches: Add small drops of parmigiano-paprika cream over the pizza. Garnish with fresh mint leaves for a burst of freshness. The mint not only adds a pop of color but also a refreshing contrast to the rich and savory elements of the pizza.

Recently, renowned Italian pizzaiolo Gino Sorbillo introduced his version of pineapple pizza, much later than Belli di Mamma's. This bold move was meant to encourage Italians to embrace new flavors and experiment beyond traditional recipes. While pineapple on pizza remains a contentious topic in Italy, innovations like Belli Di Mama’s are a testament to the evolving culinary landscape. It's exciting to see food enthusiasts challenging conventions and inspiring us to think outside the pizza box!

NEGRONI #1

Best Selling Cocktail

The 2024 Cocktail Report by Drinks International has unveiled the latest trends and triumphs in the world of mixology. For the third consecutive year, the Negroni emerges victorious, solidifying its reign as the number #1 Best Selling cocktail, proudly featuring Campari as its sole protagonist.

Amidst a myriad of contenders, the Negroni stands tall, its punchy demeanour and divisive bitterness capturing hearts and

Aperol Spritz

Another remarkable achievement is the #8 position secured by the Aperol Spritz! As the only branded cocktail to grace the top 10, it stands as a beacon of success in the world's finest bars and mixology establishments.

#8

palates worldwide. Unapologetically bold yet intricately nuanced, it embodies the essence of a timeless classic, effortlessly recreated with equal parts gin, sweet vermouth, and Campari. Its lineage traces back to the Americano, a blend of sweet vermouth and Campari elongated with soda, but it was an Italian Count's request for a stronger variation that birthed the Negroni legend. With a flick of the bartender's wrist, history was made at Caffe Casoni in Florence circa 1919, courtesy of Fosco Scarselli.

As a testament to its adaptability, the Negroni has become a canvas for innovation, inspiring bartenders to craft inventive twists

Its low alcohol content and unmistakable appeal, the Aperol Spritz burst onto the scene nearly a decade ago, captivating drinkers with its vibrant colours and photogenic allure. Its rise to fame perfectly aligned with evolving consumer tastes, offering a refreshing alternative with a modern twist.

The Aperol Spritz has become more than just a drink; it's a cultural phenomenon, synonymous with leisurely afternoons spent in sun-drenched piazzas and lively gatherings with friends. Its effervescent blend of Aperol, prosecco, and soda embodies the spirit of Italian dolce vita, inviting enthusiasts to savour each sip and embrace the joy of shared moments.

Crafted by the visionary brothers Luigi and Silvio Barbieri, the Aperol Spritz made its debut at the Padua International Fair in 1919. Its signature recipe, featuring three parts prosecco, two parts Aperol, and a splash of soda, emerged in the 1950s, marking a milestone in cocktail history.

Today, the Aperol Spritz continues to enchant drinkers worldwide, serving as a timeless reminder to seize the moment and celebrate life's simple pleasures.

by swapping out its trio of ingredients. Inextricably linked to the world of cocktails, it's only fitting that the Negroni, crowned the number one classic cocktail in our Cocktail Report supplement, demands the number one liqueur – Campari.

Elevating the ambiance of bars around the globe, the Negroni claims the title of top classic in 26% of establishments and secures a spot within the top 3 in an impressive 76%. With each sip, it invites drinkers to savour the perfect harmony of tradition and evolution, making every Negroni moment an unforgettable experience.

Americano

#16

The Americano, proud parent to the number 1 cocktail, the Negroni, has climbed 4 places to secure its well-deserved spot at 16th place among classic and modern cocktail lists. Likely named after Americans visiting Italy during Prohibition, this libation's history traces back even further, with origins likely dating to the 1860s at Gaspare Campari's Bar.

Boulevardier

The Boulevardier, often mistaken for a variation of the Negroni, emerged independently in 1920s Paris. It is attributed to socialite Erskine Gwynne, who served as Editor of the Paris magazine The Boulevardier at the time. Gwynne's contribution is immortalised in bartender Harry McElhone's 1927 classic, Barflies and Cocktails, which outlines the recipe calling for equal parts whiskey, Campari, and sweet vermouth.

Today, the Boulevardier is commonly served either straight up or on the rocks, often with a higher proportion of whiskey, and occasionally with rye substituting

#22

bourbon. Ranked 22nd on the list, it holds a top 10 classic status in 13% of bars.

GETTING TO KNOW ALAN TABONE

THE NEW EXECUTIVE CHEF AT GRACY'S ARTS & SUPPER CLUB

Gracy's Arts & Supper Club in Valletta proudly announces the appointment of Alan Tabone as the new Executive Head Chef. Alan, a familiar face at the exclusive venue, has been an integral part of Gracy's culinary team for over four years. His journey has been marked by steady growth, continuously showcasing his incredible creative flair and dedication. With his deep roots in Maltese culture, Alan brings a fresh local twist to the menu, promising a delightful and authentic experience for diners.

Alan's passion for cooking began at an early age, nurtured by his time spent growing and harvesting fruits and vegetables in his family's fields with his father. These formative experiences instilled in him a profound appreciation for fresh, locally-sourced ingredients. "Growing up surrounded by home-grown produce taught me the true value of fresh ingredients and the joy of creating meals that celebrate these flavours," Alan reflects. This deep-seated connection to the land and its produce is a cornerstone of his culinary identity, influencing every dish he creates, along with a strong focus on seasonality.

His journey to becoming Executive Chef at Gracy’s has been fuelled by dedication and learning, significantly shaped by his time under the mentorship of renowned British chef Tom Peters. "Chef Tom Peters has been an incredible mentor," Alan acknowledges. "His passion for culinary excellence and innovative approach to cooking have greatly influenced me. I've learned so much under his guidance, and I'm grateful for the foundation he has provided. My goal is to build on his legacy while infusing my own Maltese flair into the menu."

diners to enjoy an immersive dining experience where they can witness the culinary team at work, surrounded by the aromas of freshly grilled meats and vegetables. The focus on dishes cooked on coals and wood is central to the summer menu, promising a robust and flavourful journey.

Alan's approach to cuisine is humble yet innovative, preferring to let the food do the talking. He believes in the power of simplicity, where the quality of the ingredients can shine through. This philosophy is evident in the new summer menu he has crafted for Gracy's. As summer approaches, Alan is particularly enthusiastic about the new initiatives at Gracy's, designed to elevate the dining experience and celebrate the season's offerings.

One of the most thrilling changes this summer is the summer kitchen, bringing the heart of the culinary action upstairs. This move will allow

The summer kitchen residency promises to be a highlight, offering guests an exquisite dining experience under the stars. Open for dinner seven evenings a week during the summer months; the terrace will serve a variety of cocktails, an extensive list of wines, and signature small plates to share. The menu is a reflection of Alan's culinary ethos, featuring dishes like Chickpea Panisse with Romesco and Parmesan, Torched Local Prawns with Lime and Chili, and Goat Cheese and Sweet Potato Croquette with Smoked Garlic Aioli.

For mains, guests can indulge in a variety of unique dishes. The Iberico Pork Presa with Kohlrabi and Celeriac Layers, grilled on coals with Pickled Shallot and Black Garlic Puree, is a true delight. The Green Egg BBQ, a centrepiece of the menu, offers delectable options such as

"WE AIM TO CREATE AN AMBIENCE WHERE OUR GUESTS CAN RELAX, ENJOY GREAT FOOD, AND BE ENTERTAINED"

Chateau Briand with Bernaise, Monkfish, and Tomahawk Steak. Each dish is carefully crafted to highlight the finest local produce, ensuring a rich and satisfying culinary experience.

Beyond the culinary highlights, Gracy's Summer Roof Garden Terrace will also feature intimate dining concepts with live performances, creating a vibrant and enchanting atmosphere. Guests can enjoy a rich and diverse range of genres through the summer evenings, making each visit a unique and memorable experience. The popular Aperitivo Friday Grooves will return with DJ Mia Wave, setting the perfect mood as the night progresses into dinner and beyond.

"We aim to create an ambience where our guests can relax, enjoy great food, and be entertained," Alan shares. "It's about creating an overall experience that lingers in the memory."

This summer, Gracey's Supper Club is set to become a hive of culinary and cultural activity, thanks to Alan's innovative vision and commitment to excellence. His plans for the season reflect his passion for creating dishes that are not only delicious but also tell a story

of heritage and tradition. "This summer will be an unforgettable journey of flavours and entertainment. I'm thrilled to bring my vision to life and create memorable moments for our guests," he says with a smile, embodying the humble yet passionate spirit that defines his approach to culinary arts.

Alan Tabone's appointment as Executive Head Chef marks an exciting new chapter for Gracy's Supper Club. His dedication to celebrating Maltese heritage, combined with his innovative approach and respect for quality ingredients, promises to bring a fresh and dynamic edge to the dining experience.

As he steps into this new role, Alan is eager to share his culinary creations with us, inviting guests to join him on a gastronomic adventure honouring tradition while embracing modernity.

Gracy's Arts & Supper Club is poised for a vibrant summer season, with the Rooftop Garden Terrace residency leading the way. Whether savouring the carefully curated dishes, enjoying the program of regular intimate live performances, or simply soaking

in the enchanting atmosphere, guests are in for a treat. Alan Tabone's culinary story is the culmination of passion, hard work, and the joy of creating meals that celebrate the essence of local flavours. This summer at Gracy's is set to celebrate all these elements, promising an experience that enchants all the senses.

Bookings: https://gracysmalta.com/

Elevate Your Space with Dekton Danae at Halmann Vella

In the world of interior design and architectural innovation, finding the perfect balance between aesthetics and functionality is key. Enter Dekton Danae, a masterpiece in surfacing material that effortlessly combines timeless elegance with unmatched durability.

With its captivating light beige hue and delicate veining, Danae adds a touch of sophistication to any space it graces. Its texture is smooth yet refined, offering a luxurious matte finish that enhances the visual appeal whether it’s a sleek kitchen countertop, a statement staircase, or a stunning facade, Dekton Danae delivers unparalleled beauty and versatility.

Dekton Danae is more than just a beautiful surface - it’s a testament to durability and practicality. Engineered with cutting-edge technology by Cosentino, this ultracompact material is heat, stain, and scratchresistant, ensuring that your surfaces remain pristine even in the busiest of environments. This makes it not only ideal for indoor applications but also perfect for outdoor use, including BBQ tops, where its resilience shines through.

Say goodbye to long waits and hello to transforming your space with ease and efficiency. At Halmann Vella it is not just the quality of the product, but also their commitment to providing exceptional value to their customers. With Dekton Danae, Halmann Vella is offering a special discounted rate, making it more accessible than ever before. And the best part? It’s in stock and ready for immediate delivery.

At Halmann Vella, customer satisfaction is paramount. Their team of experts is dedicated to helping you bring your design vision to life, offering guidance and support every step of the way. Whether you’re a homeowner looking to renovate your kitchen or a designer working on a commercial project, Halmann Vella ensures a seamless and enjoyable experience from start to finish.

Visit Halmann Vella, the exclusive supplier of Dekton by Cosentino in Malta, today and experience the unparalleled beauty and durability of Dekton Danae. Halmann Vella, surfacing the most beautiful spaces.

By Chef Eunice – Cook/Prep: 30min – Serves: 2

For the Salad

200g tofu

140g H&B black bean noodles

1-2 spring onions

100g broccoli

100g mangetout

1/2 lime

1 red chili, finely chopped

A handful of baby spinach leaves

A small bunch of fresh herbs (coriander, mint, basil)

Toasted sesame seeds

Method:

For the Dressing

1 tbsp tamari

1 tbsp light tahini

1/2 tsp sesame oil

2 tbsp water

1 tsp agave syrup

2 tsp fresh grated ginger

1/2 garlic clove, finely grated

Cut the tofu and fry in a well-oiled pan on medium heat with a pinch of salt until golden brown (6-8 minutes). Stir together the dressing ingredients in a small processor, adjusting to taste. Cook the noodles according to packet instructions, then rinse in cold water. Cut the broccoli and slice mangetout, coarsely chop the spring onions. When the tofu is done, transfer to a bowl. Add broccoli, mangetout, spring onions, half the garlic, and half the chilli to the pan. Char for 2-3 minutes. Return the tofu to the pan, add half of the dressing, and stir. Add the noodles and spinach leaves, toss, and plate. Top with sesame seeds, fresh herbs, and remaining chilli, and drizzle with the remaining dressing.

"TO PERFECT THIS DISH, TRY THESE DELICIOUS BLACK BEAN NOODLES FROM HOLLAND & BARRETT "

BLACK BEAN NOODLE SALAD WITH ROASTED TOFU & TAHINI SOY & GINGER DRESSING

Words: Chef Faisal

INSPIRED SEASON

BY THE

This season, Chef Faisal brings an exciting array of new recipes that promise to tantalise your taste buds and elevate your home-cooking game. From his mouthwatering Crispy Fried Calamari with Pesto Dipping Sauce, to the delicate and flavourful Asparagus Mullet Dish, Chef Faisal has crafted a spread of seafood dishes that cater to every palate. >>

Seasoned Legume Salad - A Vibrant and Tasty Dish

By Chef Faisal – Prep/cook : 20min

– Serves: 1

"A vibrant blend of fresh baby spinach, arugula, cherry tomatoes, cucumber, edamame, and black beans, all tossed in a zesty peppercorn dressing. Finished with Parmesan cheese, it's a burst of flavor in every bite!"

Ingredients for the Seasoned Legume Salad

20g baby spinach

15g arugula leaves

6 halved cherry tomatoes

1/2 a small white onion

80g iceberg lettuce

few cucumber slices

15g edamame

10g black beans

1 cup peppercorn dressing

1 tsp parmesan cheese

For the Pepper Corn Dressing

1/4 tsp crushed fresh peppercorn

1/4 tsp kosher salt

1/4 tsp black pepper powder

1/2 cup Greek yoghurt

3 tbsp extra virgin olive oil

1tsp Dijon mustard drizzle lemon juice

For the Pepper Corn Dressing

Combine fresh peppercorn, kosher salt, black pepper powder, Greek yoghurt, extra virgin olive oil, Dijon mustard, and lemon juice in a sauce blender. Blend for 1 minute until smooth and emulsified, creating a flavorful and zesty dressing.

For the Seasoned Legume Salad

Gather the baby spinach, arugula leaves, cherry tomatoes, white onion, iceberg lettuce, cucumber slices, edamame, and black beans in a mixing bowl. Pour over the freshly made peppercorn dressing, ensuring all ingredients are evenly coated.

For Plating and Serving

Gently toss the salad to mix all the flavours. Carefully transfer the salad into a serving bowl, arranging it for visual appeal. Finally, sprinkle with freshly grated Parmesan cheese for a hint of creamy richness. Then, serve this refreshing and nutritious salad as a delightful meal or a side to complement your main course. Enjoy the burst of flavour in every bite!

Baked Gilthead Bream with Roasted Baby Potatoes - A Mediterranean Delight

By Chef Faisal – Prep/cook : 45min

– Serves: 1

"The flavourful baked Gilthead bream and the savoury, crisp roasted baby potatoes combine to make a satisfying and wholesome main course. Enjoy the fresh and aromatic hints of the sea, perfectly complemented by the earthy taste of the herbs and spices."

Ingredients

500g Gilthead bream

1⁄4 tsp dry marjoram

1tsp coriander powder

2 tsp chopped parsley

1 small white onion

1/4 tsp sea salt

1/4 tsp black pepper powder

1/4 tsp sweet paprika powder

1tsp smoked paprika powder

1/2 cup, olive oil

pinch anise powder

1/4 tsp cumin powder

juice of half a lemon

2 tsp garlic grated

For the Roasted Baby Potatoes

150g baby potatoes

2 tbsp olive oil

pinch sea salt

pinch black pepper powder

pinch dry oregano

A sprig of fresh thyme to garnish

For plating and serving

1. Place the fish on a serving plate.

2. Place the roasted baby potatoes alongside the fish.

3. Garnish with fresh thyme to add a herby aroma and enhance the flavours.

For the Gilthead Bream, clean the Gilthead bream and make slits on its body. Combine marjoram, coriander powder, parsley, white onion, sea salt, black pepper, paprika powders, olive oil, anise powder, cumin powder, lemon juice, and garlic in a blender. Blend for 2 minutes to create a rich marinade. Marinate the Gilthead bream in this mixture, ensuring it's well-coated. Preheat the oven to 250 degrees Celsius. Place the marinated fish in the oven and bake for 12 minutes or until the fish is cooked through and tender.

For the roasted baby potatoes, clean and halve them. In a mixing bowl, combine the potatoes with olive oil, sea salt, black pepper, and dry oregano, ensuring they're evenly coated. Spread the seasoned potatoes on a baking tray. Bake in the preheated oven at 250 degrees Celsius for 10 minutes or until golden and crispy.

By Chef Faisal – Prep/cook : 25min – Serves: 1

For the Shrimp Marinade

1/2 cup shrimp

2 tbsp olive oil

2 tsp yellow mustard

drizzle lemon juice

pinch kosher salt

pinch black pepper powder

pinch chopped parsley

For the Creamy Anchovy Dressing

30ml extra virgin olive oil

2 tsp anchovy fish

2 1/2 tsp Parmesan cheese

20g Greek yogurt

1 tsp lemon juice

pinch kosher salt

pinch black pepper powder

For the Nicoise Salad

50g romaine lettuce

50g iceberg lettuce

20g cucumber

20g avocado

6 halfed cherry tomatoes

1 hard boiled egg

3 tbsp creamy anchovy dressing

2 tsp Kalamata olives

Five slices of red radish

2 crab sticks

1 cup grilled shrimp

Method for the Shrimp Marinade

In a mixing bowl, combine olive oil, yellow mustard, lemon juice, kosher salt, black pepper powder, and chopped parsley. Add the shrimp and ensure they are well coated with the marinade. Set aside to allow the flavours to infuse.

For the Creamy Anchovy Dressing

Add extra virgin olive oil, anchovy fish, Parmesan cheese, Greek yoghurt, lemon juice, kosher salt, and black pepper powder in a sauce blender. Blend for 2 minutes until the dressing is smooth and emulsified.

For the Nicoise Salad

Add romaine and iceberg lettuce, cucumber, avocado, cherry tomatoes, crab sticks, and grilled shrimp in a separate mixing bowl. Drizzle with the creamy anchovy dressing and gently toss to ensure everything is evenly coated. Then, carefully transfer the salad into a serving bowl and arrange it for an appealing presentation.

For Plating and Serving

Garnish the top of the salad with slices of boiled egg, adding a classic Nicoise touch. Serve this refreshing salad as a light yet satisfying meal, perfect for a healthy lunch or a delightful dinner starter. Enjoy the medley of flavours and textures in this modern take on the classic Nicoise salad.

Nicoise Salad with Grilled Shrimp - A Fresh and Flavourful Delight

Crispy

Fried Calamari with Pesto Dipping Sauce - A Crunchy Delicacy

By Chef Faisal – Prep/cook : 30min – Serves: 1

"Enjoy this dish as a delightful main course or a tantalising appetiser. The crunchy calamari and the rich, herby pesto sauce create a wonderful blend of flavours. Squeeze the lemon wedge over the calamari just before eating to add a zesty kick. This dish is sure to satisfy your craving for a delicious seafood meal."

Ingredients

150g calamari

1 egg

2 tsp mustard paste

pinch chilli flakes

1 tsp chopped garlic

juice of 1 lemon

3 tsp corn flour

30g plain flour

pinch kosher salt

For the Pesto Dipping Sauce

6 tsp fresh basil

2 tbsp olive oil

small white onion

pinch kosher salt

pinch black pepper powder

2 tsp Parmesan cheese

6 tbsp mayonnaise

1 tsp chopped garlic

For Serving

120g crispy calamari

Two lemon wedges

3 tbsp pesto dipping sauce

pinch chopped parsley

For the Calamari Marinade

Combine calamari, egg, mustard paste, chilli flakes, chopped garlic, lemon juice, corn flour, and kosher salt in a mixing bowl. Mix well until the calamari is thoroughly coated.

Lightly dust the marinated calamari with plain flour to ensure an even and crispy coating.

Preheat a fryer to 180 degrees Celsius. Fry the calamari for 3 minutes until golden and crispy.

For the Pesto Dipping Sauce

Add fresh basil, olive oil, white onion, kosher salt, black pepper powder, Parmesan cheese, mayonnaise, and chopped garlic in a blender. Blend for 2 minutes until the sauce is smooth and well combined.

For Plating and Serving

Arrange the crispy fried calamari on a serving plate. Garnish with chopped English parsley for a fresh touch.

Serve the calamari with the creamy pesto dipping sauce and lemon wedges on the side.

Asparagus Mullet - A Fusion of Sea & Garden By Chef Faisal Prep/cook : 30min – Serves: 1

"This Asparagus Mullet dish perfectly blends the ocean's freshness and the earth's bounty, creating a harmonious and delicious meal. The mild fish, the creamy cauliflower purée, and the vibrant basil spinach sauce offer a delightful array of flavours and textures. Enjoy this elegant and nutritious main course.."

For the Basil Spinach Sauce:

2 tsp fresh basil,

1 cup spinach, 1 cup olive oil,

pinch black pepper powder, pinch red chilli powder

For the Cauliflower Purée:

100g cauliflower

pinch kosher salt

pinch white pepper powder

1 cup cooking cream

pinch chopped basil leaves

For the Grilled Asparagus:

60g asparagus

pinch kosher salt

pinch black pepper powder

1 tbsp olive oil

For the Marinated Red Mullet:

150g mullet fish

pinch kosher salt

pinch fresh thyme

pinch black pepper powder

2 tsp olive oil

1 tsp chopped garlic

For the Asparagus Mullet:

120g grilled mullet

120g cauliflower purée

3 basil leaves,

50g grilled asparagus,

60g basil spinach sauce

pinch parsley.

Combine fresh basil, spinach, olive oil, black pepper powder, and red chilli powder in a blender for the basil spinach sauce. Blend for 1 minute until smooth.

For the Cauliflower Purée, boil the cauliflower in a pot for 5 minutes, then strain. Add the boiled cauliflower, kosher salt, white pepper powder, cooking cream, and chopped basil leaves to a blender. Blend for 2 minutes. Transfer the purée to a saucepan and cook on low heat for 5 minutes until it thickens slightly.

For the Grilled Asparagus, boil the asparagus in water for 2 minutes, then strain. Combine boiled asparagus with kosher salt, black pepper powder, and olive oil in a mixing bowl. Grill the seasoned asparagus for 2 minutes until charred and tender.

Mix kosher salt, fresh thyme, black pepper powder, olive oil, and chopped garlic in a mixing bowl for the Marinated Red Mullet Fish. Season the mullet fish, both inside and out, with the marinade. Grill the fish for 3 minutes on each side until it's cooked through and has a light char. Place the grilled mullet alongside the cauliflower purée and grilled asparagus on a plate for Plating and Serving. Garnish with basil leaves and serve with the basil spinach sauce on the side. Sprinkle a bit of English parsley for a fresh herbal touch.

Proudly Maltese. Proudly Yours.

Petros Skarmoutsos A Greek professional, who has called Malta home for the past seven years. Armed with a master's degree in marketing management, Petros has amassed extensive experience in the HORECA sector, excelling as an operations manager in both Greece and Malta. Known for his talent in curating impressive wine lists and cocktail menus, he has found his niche as the Wine Manager for Farsons Group since 2021.

Words: Petros Skarmoutsos

WHICH WINE & WHY?

Brancaia – Bianco (Sauvignon Blanc), Tuscany, Italy

Three delightful Mediterranean-inspired recipes showcasing herbs, mild spices, well-seasoned seafood, and vegetables call for an excellent white wine pairing. Among many options, I've selected a stunning Sauvignon Blanc from Brancaia in Radda, Tuscany.

This Sauvignon Blanc is exquisitely balanced, having undergone several months of aging on the lees in both barrique and stainless steel. This process enhances the wine's structure and body, making it an ideal match for hearty dipping sauces and well-seasoned dishes, while retaining its essential vibrant acidity needed to complement fried calamari and lemony baked fish. The herbaceous qualities of the Sauvignon Blanc perfectly complement the herbal profiles of the dishes and provide a successful pairing with challenging ingredients like asparagus.

Overall, this is a crowd-pleasing, well-balanced wine, perfect for Mediterranean tables, enhancing a wide variety of seafood dishes with Mediterranean herbs. Furthermore, its attractive price tag makes it an ideal choice for a quality, everyday wine. Available from farsonsdirect.com

This wine pairs perfectly with these stunning summer recipes...

CHEF FAISAL

ASPARAGUS MULLET

CRISPY FRIED CALAMARI WITH PESTO DIPPING SAUCE pg 69

CHEF FAISAL

pg 65

BAKED GILTHEAD BREAM pg 67

CHEF FAISAL

M KANTI

‘This Summer Starts & Ends wiTh Merkanti’

Decadent Desserts.

Indulge your sweet tooth with our decadent dessert selection, featuring tantalising treats curated to satisfy every craving. From this delicious citrus-infused Orange Olive Oil Thyme Loaf (right) to the rich and gooey Brownie Baked Oatmeal (P.70), each recipe promises utter satisfaction. Indulge in the creamy indulgence of Basque Cheesecake or savor the comforting nostalgia of Classic Bread Pudding with Salted Caramel Sauce. For a taste of the tropics, experience the velvety smoothness of Decadent Coconut Panna Cotta with Salted Caramel Sauce.

Ingredients

For the Cake

170g plain flour

1.5 tsp baking powder

60g ground almonds

1/4 tsp salt

2 tbsp thyme, roughly chopped

175g Greek yoghurt

1 tsp vanilla bean paste

75ml extra virgin olive oil

170g granulated sugar

3 medium eggs

2 oranges, zested

For the Glaze (Optional)

1.5 oranges, juiced

3 tbsp icing sugar, sifted

For the Icing

130g icing sugar, sifted 1/2 orange, juiced 1 tbsp double cream

Method

Preheat your oven to 180°C / 350°F / Gas Mark 4. Grease and line a loaf tin with baking parchment. In a large bowl, sift together the flour and baking powder, then add the salt, ground almonds, and freshly chopped thyme. Mix together. In another bowl, combine all the wet ingredients except for the olive oil using an electric whisk – the yoghurt, vanilla bean paste, eggs, granulated sugar, and zest of the two oranges. Add the wet ingredients to the bowl of dry ingredients and whisk together until combined, scraping down the sides of the bowl with a spatula. Add the extra virgin olive oil and fold it into the cake batter using a spatula until no streaks of oil remain. Pour into the prepared tin, level the top, and bake for 50 minutes. Check doneness with a skewer inserted into the centre; it should come out clean or with a few crumbs. If using the glaze, prick the warm cake all over with a cocktail stick or skewer. Mix the orange juice with icing sugar until you have a runny glaze, and pour over the cake. For the icing, sift the icing sugar into a bowl, add the juice of half an orange, and mix until combined. Add double cream and mix again. Once the cake is cool, pour the icing over the top and leave to set before slicing. Store it in a Tupperware in the fridge and consume it within three days.

Orange, Olive Oil, Thyme Loaf

By Chef Eunice – Prep/Cook time: 70min, Serves: 8-10

Brownie Baked Oatmeal

By Chef Eunice – Cook/Prep: 55min – Serves: 6

"TRY THESE HEALTHY BROWNIES – A GUILT-FREE TREAT!"

Ingredients

2 cups coconut milk (not canned)

1/2 cup agave syrup

1/3 cup crunchy peanut butter

1 tsp vanilla extract

2 cups organic oats (H&B)

1/4 cup organic cocoa powder (H&B)

1 tsp baking powder

1 tbsp flax seeds

Pinch of salt

1/2 tsp cinnamon

1 tsp orange zest

1/3 cup mixed nuts and raisins (H&B)

Method

Preheat the oven to 180°C / 350°F. In a large bowl, combine all wet ingredients: coconut milk, agave syrup, peanut butter, and vanilla extract. Add the dry ingredients: oats, cocoa powder, baking powder, flax seeds, salt, cinnamon, and orange zest. Mix well. Stir in the mixed nuts and raisins. Pour the mixture into a baking pan and bake for 40 minutes. Store in the fridge and reheat when ready to eat.

By Chef Eunice – Cook/Prep: 55min – Serves: 6 - 8

Ingredients

430g cream cheese, room temperature

120g caster sugar

3 whole large eggs, room temperature

270g double heavy cream

20g cake flour

1 vanilla pod

1 tsp lemon juice

Method

Preheat your oven on convection mode to 240°C for at least 30 minutes. Line a 6" circle cake tin with 2 layers of baking paper, trimmed to have an overhang of 1.5"″–2"″. Beat the sugar and cream cheese together on medium speed until smooth, and you can’t feel the sugar granules any longer. Scrape the bowl. Add the eggs one at a time, beating on medium speed until smooth after each addition. Scrape the bowl again to ensure even mixing. Then, add the vanilla seeds scraped from the pod and lemon juice, beating until combined. Mix the flour with 1/4 of the cream in a separate bowl until smooth. Gradually add the remaining cream, mixing until smooth. Slowly pour the cream/flour mixture into the cheese mixture while the mixer is on low speed until combined. Increase the speed to medium and mix for 15 seconds to ensure it’s all combined. Pour the batter into the prepared cake tin and bake for 30-35 minutes until the top is dark amber and almost charred in parts, but the middle still has a wobble when you jiggle the pan. Let the cheesecake cool fully in the tin on a wire rack at room temperature for about 3-4 hours. Remove from the baking tin and enjoy at room temperature. For a less “gooey” centre, refrigerate it after cooling to allow it to chill and set, then serve it cold.

Basque Cheesecake

Classic Bread Pudding with Salted Caramel Sauce - A Comforting Dessert – By Chef Faisal– Prep/Cook time: 80min, Serves: 1

THIS CLASSIC BREAD PUDDING, WITH ITS RICH FLAVOURS AND DECADENT SALTED CARAMEL SAUCE, IS THE PERFECT TREAT FOR A DESSERT LOVER. THE COMBINATION OF WARM PUDDING, ICE CREAM, AND LUSCIOUS CARAMEL MAKES FOR A DELIGHTFUL CONTRAST IN TEXTURES AND TEMPERATURES. ENJOY THIS COMFORTING AND INDULGENT DESSERT, IDEAL FOR A COSY EVENING TREAT.

Ingredients

For the Bread Pudding:

500g multigrain bread

500g almond milk

100g dates puree

60g brown sugar

20g cocoa powder

1tsp vanilla essence

1tsp baking powder

150g ripe banana

pinch nutmeg powder

pinch cinnamon powder

1 cup maple syrup

2 eggs

Salted Caramel Sauce:

200g white sugar

50g butter

1 cup cooking cream

2 cups milk pinch sea salt

For Serving

2 slices baked bread pudding

1 cup vanilla ice cream

1/2 cup salted caramel sauce

1tsp icing sugar

1tsp toasted almonds

Method

For the Bread Pudding, soak the multigrain bread in almond milk until fully absorbed. Combine the soaked bread, dates puree, brown sugar, cocoa powder, vanilla essence, baking powder, ripe banana, nutmeg powder, cinnamon powder, maple syrup, and eggs in a food processor. Blend until the mixture is smooth and homogeneous. Pour the mixture into a loaf mould. Preheat the oven to 180 degrees Celsius. Bake the pudding for 50 minutes until it's set and has a firm, cake-like texture. Combine milk, cooking cream, and sea salt for the Salted Caramel Sauce in a mixing bowl. Stir well to dissolve the salt. Caramelise the sugar in a nonstick frying pan until it reaches 200 degrees Celsius. Watch carefully, as it can quickly burn. Add butter to the caramelised sugar and mix well. Then, add the milk and cream mixture, stirring constantly to create a smooth, velvety caramel sauce.

For Plating and Serving:

Place two slices of the baked bread pudding on a serving plate. Next to the pudding, add a scoop of vanilla ice cream. Drizzle the warm salted caramel sauce generously over the pudding and ice cream. Garnish with a sprinkle of icing sugar and toasted almonds for a nutty crunch.

Decadent Coconut Panna Cotta with Salted Caramel Sauce

By Chef Fasial – Cook/Prep: 5hrs – Serves: 1

For the Panna Cotta Mix

25g powdered gelatin

75ml water

500ml coconut milk

250ml cooking cream

150g white sugar

2 tsp vanilla essence

1 tsp sea salt

For the Salted Caramel Sauce

200g white sugar

50g butter

1 cupl cooking cream

100ml milk

1/4 tsp sea salt

For the Panna Cotta Assembly

100g ready panna cotta

A handful of strawberry slices

A sprinkle of  rose petals

60ml caramel sauce

1 tsp toasted almond slices

Method:

For the panna cotta mix, gently boil water and gelatin in a saucepan for 10 minutes. Add coconut milk, cooking cream, white sugar, vanilla essence, and a pinch of sea salt. Mix well and cook on medium heat for 5 minutes until everything is well combined. Pour the panna cotta mix into a mould. Refrigerate for 5 hours or until it is firmly set.

Combine milk, cooking cream, and sea salt for the Salted Caramel Sauce in a mixing bowl. Stir until the salt is dissolved. Caramelise the sugar in a non-stick frying pan until it reaches 200 degrees Celsius. Be cautious, as the sugar gets extremely hot. Add butter to the caramelised sugar, stirring well. Then, carefully incorporate the milk and cream mixture. Cook until it forms a smooth, velvety caramel sauce.

For Serving, unmold the set panna cotta onto a plate. Drizzle with the decadent salted caramel sauce, creating a beautiful pattern. Garnish with strawberry slices, rose petals, and toasted almond slices, adding a pop of colour and texture.

"PRESENT THE COCONUT PANNA COTTA AS A LUXURIOUS AND ELEGANT DESSERT. THE COMBINATION OF CREAMY COCONUT, RICH CARAMEL, AND THE CRUNCH OF ALMONDS MAKES FOR AN UNFORGETTABLE CULINARY EXPERIENCE. ENJOY THIS EXQUISITE DESSERT AS A PERFECT ENDING TO ANY MEAL."

By Chef Eunice – Cook/Prep: 60min – Serves: 10-12

For the Cake

125g plain flour

1/4 tsp salt

1 ½ tsp baking powder

5 eggs, whites & yolks separated

200g caster sugar

1 tsp vanilla extract

80g milk

For the Milk Syrup

410g Nestle Ideal Evaporated milk

397g Nestle Carnation

condensed milk (1 tin)

300ml double cream

Method:

For Whipped Cream Topping

200g double cream

2 tbsp caster sugar

For the Caramel

200g caster sugar

85ml water

200ml double cream

For the Salted Caramel Sauce

200g white sugar

50g butter

60ml cooking cream

100ml milk

3g sea salt

Preheat the oven to 180°C / Gas Mark 4. Butter a 9x13 inch baking tin. Combine the plain flour, salt, and baking powder in a bowl and set aside. Beat the egg whites on high until soft peaks form (1-2 minutes). Add 50g caster sugar and beat on high until stiff peaks form (1 minute). In another bowl, beat the egg yolks with 150g caster sugar on high speed until pale yellow (2 minutes). Stir in milk and vanilla extract. Gently fold the flour mixture into the egg yolk mixture bit by bit using a metal spoon or spatula. Then fold in the egg white mixture. Pour the batter into the prepared tin and bake for 25-30 minutes. Let the cake cool for 15 minutes, then pierce all over with a fork. Combine the evaporated milk, condensed milk, and double cream, then drizzle over the cake. Leave to soak for 30 minutes. For the whipped cream topping, whip double cream and sugar on high until thick (3-5 minutes). Heat the sugar and water for the caramel until deep golden (5-7 minutes). Remove from heat and gradually add cream, stirring constantly. Cool completely. Spread whipped cream over the soaked cake. Pour caramel over the cream and smooth evenly. Chill the cake in the fridge for 2-3 hours or serve immediately.

"FOR AN EXTRA INDULGENT TOUCH, MAKE SURE TO LET THE CAKE SOAK IN THE EVAPORATED MILK, CONDENSED MILK, AND DOUBLE CREAM MIXTURE FOR A FULL 30 MINUTES TO ENSURE EVERY BITE IS DELICIOUSLY MOIST AND FLAVORFUL.."

Trilece Cake

A LEGACY BEGINS

THE HUMBLE BEGININGS OF MALTA’S BELOVED DAIRY BRAND – 1938 / 1957

In 1905 Sir Temi Zammit’s groundbreaking discovery revealed that goat’s milk was the source of undulant fever. This led to the establishment of Malta’s first milk pasteurisation centre in 1938. This pivotal moment marked the birth of what would eventually become Malta Dairy Products Ltd., the island’s leading dairy company known for its renowned brand, Benna.

On 11 May 1938, the ‘Milk Marketing Department’ was inaugurated, initiating the sale and distribution of pasteurised milk in Valletta,

Sliema, Floriana, and Ħamrun. Electrically driven vans delivered this fresh, safe milk, transforming dairy consumption in Malta. By 1943, the department had rebranded to “Milk Marketing Undertaking” and expanded its offerings to include cow’s milk post-World War II.

A significant milestone occurred in 1957 when the sale of raw milk was banned across Malta. This ended the era of doorstep goat milking and ensured a safer milk supply for the population.

Modernisation & Expansion: 1986–2017

1986

This year saw the transformation of the Milk Marketing Undertaking into Malta Dairy Products Ltd. (M.D.P.), a private company with Koperattiva Produtturi tal-Ħalib (KPH) holding 70% and the Maltese government 30%. Two years later, the Benna brand was launched, introducing 1-litre carton packaging that quickly dominated the market.

1991

A pasteurised form of the traditional Maltese ġbejna was launched, that could guarantee the cheese Maltese loved was free from the risks related to raw milk cheese.

Skimmed milk was introduced, and the range of yoghurts expanded to include both light and dessert versions, with multiple flavours. Innovations continued in 1997 with the phasing out of glass bottles that required significant amounts of water wastage, making way for more environmentally friendly and hygienic

packaging. A significant rebranding in 2010 brought fresh designs and new product formulations free from artificial colours, preservatives and flavours.

2017

Benna revampes its logo and packaging with playful retro polka dots and expanded its product range to include butter made from Maltese cream and lactose-free Maltese irkotta, reflecting its commitment to quality, tradition and consumer health.

2024

A Commitment to Quality and Freshness

Today, Benna products are synonymous with high-quality dairy products sourced exclusively from fresh local cow’s milk. The milk is collected daily from around 79 farmers around Malta and Gozo and are processed at M.D.P.’s facility in Ħamrun. Benna ensures that their fresh milk and dairy products reach consumers across Malta and Gozo every morning with a large workforce of full-time employees and a vast distribution network of self-employed distributors.

"FROM ITS MODEST START IN 1938 BENNA REMAINS COMMITTED TO ITS HERITAGE WHILE ADOPTING INNOVATIONS, ENSURING DAILY, FRESH TOP QUALITY DAIRY PRODUCTS"

Benna’s commitment to quality is further underscored by its reliance on the island’s approximately 6,000 dairy cows, fed with forage derived from Malta’s 50% of remaining arable land. This local focus supports Maltese agriculture and guarantees that every Benna product is as fresh and wholesome as the day it was produced.

Over the years, Benna has continued to innovate and diversify its product offerings. The standard range of whole, 2.5%, skimmed, and lactose-free milk has been a staple since 2010.

Recently, Benna introduced a premium Barista milk tailored for the HoReCa industry, reflecting their responsiveness to market demands. The yoghurt line has expanded to include various flavours in 150g cups, from indulgent dessert options to lactose-free varieties. Fresh cream is available in regular 250ml or 500ml sizes, and mozzarella comes in both fresh and pizza varieties, with portions ranging from 150g mini portions to 1kg packs for professional use.

Benna also offers a variety of traditional cheeselets (ġbejniet), including semi-dried

cheeselets (Gbejna Moxxa) and fresh Irkotta, which includes a lactose-free version available in tubs or by weight at deli counters. Benna butter, available in salted and unsalted versions, remains popular among consumers.

From its humble beginnings in 1938 to its status as Malta’s leading dairy brand, Benna continues to honour its heritage while embracing innovation, ensuring that the people of Malta enjoy the best dairy products every day.

DINE LIKE A CORSAIR

By Warren Bugeja

Two years before the sun finally set on the Ancient Régime with the capitulation of the Order of St John to Napoleon, the blazing ambition of a captain corsair was snuffed out in a series of errors of judgment that would result in tragedy, a portentous omen of the end of an era.

On April 3, 1796, Captain Giovanni Gera sailed out from Malta on the corvette Santa Catarina. He was accompanied by 125 men, a significant augmentation of the crew of 25 sailors he had previously commanded, and an impressive array of cannons and mortars. Gera’s some 12 years of experience serving under legendary scourges of ‘infidel’ mercantile vessels meant that a license ‘to pirate’ was dispensed without questions asked.

The ship was well stocked with typical provisions to sustain hungry bellies on the hunt. The inventory included pasta, dried beans, salted tuna, sardines,

Heritage Malta later this year. Readers will have to wait to find out whom the supposed ‘local herdsmen’ mistook Gera for and why some of the ‘assailants’ attempting to clamber aboard the beleaguered Corvette were not actually enemies. All Gauci’s previous research into Giovanni Gera’s disastrous and terminal Corso had been fruitless until a chance find at the Notarial Archives of Valletta, where a bundle of badly worn papers yielded the reasons for his demise, besides an inventory of the food aboard his unlucky ship.

chickens, and tea. Meanwhile, local and foreign wines, grappa, maraschino, and rum helped fortify the spirits of these marauding ‘sea dogs’.

After sailing northeast towards Calabria and then Cephalonia, upon approaching Morea, strong winds drove the Santa Catarina into unfamiliar waters. Captain Gera reassured the concerned Knights aboard that they were heading to a safe anchorage near ‘Isola Prodano’, most likely the island of modern-day Proti.

By the next morning, a grievously wounded Gera had lost over 30 of his crew in a carnage of mistaken identity, cut down by an ambush of gunshot and ignited brushwood raining down from the hills of Prodano. He would die of his injuries a couple of weeks later, cursing his overconfidence, and was buried on the wind-swept island of Stanfadia.

The riveting details of what happened on Captain Gera’s final voyage are documented in Liam Gauci’s eagerly awaited second monograph

Senior Curator for the Malta Maritime Museum, Liam is also a founding member of the team behind ‘Taste History’. He was quick to seize upon the opportunity to create a special menu for discerning patrons inspired by Captain Giovanni Gera’s final corsair cruise.

Artefacts, paintings and documents such as butcher’s bills, recipe books, ship logbooks and kitchen inventories assist Taste History’s professional team of curators, chefs and food historians to concoct and interpret meticulously researched menus from a bygone era using the finest seasonal and locally sourced ingredients. Corporate or individual clients can select from an assortment of menus as diverse as an Inquisitor’s Lenten repast, a blockaded French General’s dinner, or a Grand Master’s celebratory banquet.

Guests opting for Captain Gera’s Corso menu are welcomed with the choice of a rum punch or champagne. An antipasto spread of galletti and chickpea frittata with delicately sliced Lardo

Pecorino cheese, cold-pressed Maltese olive oil and ġbejniet (local sheep cheese) provides a culinary snapshot of what Gera’s crew might have eaten. Next on the menu is a chickpea and cumin soup. Crafted from exclusively-grown Maltese chickpeas, hand-harvested and sun-dried on the branch, this soup is subtly seasoned with aromatic cumin and fennel seeds, two spices indelibly associated with Maltese cuisine. Large groups are alternatively offered grilled and stuffed aubergines served with a green salad and toasted almonds. For mains, there is a selection between freshly procured local fish enhanced with a fragrant herb crust or succulent half-roasted chicken, prepared with local herbs and goat’s butter. Both are accompanied by char-grilled seasonal vegetables. Polishing off this nautical feast, patrons can cleanse their palate with a fusion of contrasting textures and tastes. Dessert consists of an 18th-century coffee and vanilla sorbet, reflecting the trading networks and cosmopolitan sophistication of Maltese society under the rule of the Order of St John. The sharp yet delicate and icy sorbet is tempered by the sweet taste of Pane di Spagna. Both confections appear in Michele Marceca’s 1748 collection of recipes, one of the earliest records of desserts found in the National Library, Valletta.

Guests can expect to wash down this gourmet experience with an exquisite selection of premium wines presented during the meal. Relive the dramatic events of 1796 on your plate by booking a bespoke meal recreating Captain Gera’s ambitions on 79706554.