KEITH VASSALLO
AS THE SEASON BEGINS TO SHIFT AND COOLER WEATHER APPROACHES, WE’RE EXCITED TO BRING YOU AN ISSUE PACKED WITH RECIPES PERFECT FOR OUTDOOR ENTERTAINING AND ENJOYING THE BEST OF WHAT’S STILL FRESH. CORN, OUR SEASONAL STAR, TAKES THE SPOTLIGHT THIS MONTH WITH A RANGE OF CREATIVE AND COMFORTING DISHES LIKE CHILLED SOUPS, ICE CREAM AND HEARTY SNACKS, THESE RECIPES HIGHLIGHT ITS VERSATILITY IN WAYS THAT ARE SURE TO IMPRESS.
IN THIS ISSUE, OUR TALENTED CHEFS—CHEF EUNICE, CHEF FAISAL, AND LOUISE SAMMUT—ALONG WITH MYSELF, HAVE COOKED UP SOME DELIGHTFUL DISHES THAT ARE PERFECT FOR SHARING WITH FRIENDS AND FAMILY IN THE GREAT OUTDOORS. WHETHER IT’S A CASUAL PICNIC OR AN ELEGANT EVENING UNDER THE STARS, THESE RECIPES MAKE THE MOST OF THE LINGERING SUMMER PRODUCE THAT WE’RE LUCKY TO STILL FIND IN ABUNDANCE.
TO COMPLEMENT THESE MEALS, WE’RE ALSO OFFERING SOME GREAT TIPS ON MUST-HAVE SIPS FOR YOUR FRIDGE—YEAR-ROUND STAPLES THAT ARE IDEAL FOR ANY OCCASION. AND WE’RE THRILLED TO BRING YOU AN EXCLUSIVE INTERVIEW WITH KEITH VASSALLO, THE HEAD CHEF AT DOUBLE TREE BY HILTON MALTA, WHO SHARES INSIGHTS INTO HIS CULINARY JOURNEY.
WE ALSO TAKE YOU ON A HISTORICAL JOURNEY, EXPLORING THE ART OF BREAD MAKING, DATING ALL THE WAY BACK TO THE 18TH CENTURY.
SO, SIT BACK, RELAX, AND ENJOY THIS ISSUE, FILLED WITH BRILLIANT RECIPES, INSIGHTFUL INTERVIEWS, AND A TOUCH OF HISTORY. WE HOPE YOU FIND PLENTY OF INSPIRATION AND USEFUL IDEAS FOR YOUR KITCHEN!
Contributing Editor: Keith Abela
Art Direction: VOCĀB®
Photography: Matthew B Spiteri
Contributors: Faisal Al Daleigan
Eunice Muscat
Louise Sammut
Alan Tabone
Sandro Zanotti
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'SQUEEZIN THE SEASON'
THIS ISSUE IS PACKED WITH RECIPES AND IDEAS THAT CELEBRATE THE BEST OF BOTH WORLDS—LATE-SUMMER PRODUCE AND THE PROMISE OF COZY AUTUMN GATHERINGS. WHETHER YOU’RE FIRING UP THE GRILL ONE LAST TIME OR PREPPING FOR THOSE CRISP EVENINGS OUTDOORS, WE’VE GOT YOU COVERED. FROM SEASONAL DISHES TO MUSTHAVE DRINKS THAT TRANSITION EFFORTLESSLY FROM WARM DAYS TO COOLER NIGHTS, CONSIDER THIS YOUR GUIDE TO MAKING THE MOST OF THE FINAL STRETCH OF SUMMER. LET’S SAVOR EVERY LAST BITE!
..."INTRODUCTING THIS EDITIONS' TALENT"...
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.
Alan Tabone
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
Alan is the new Executive Head Chef at Gracey's Arts & Supper Club. With over four years at Gracey's, his deeprooted passion for Maltese cuisine and farm-tofork philosophy shines through in every dish. Alan's innovative vision blends tradition with modern techniques, creating a unique dining experience that celebrates local flavors and seasonal ingredients.
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
Louise Sammut
Eunice Muscat
“TREAT YOURSELF TO SOME OF THE DEL
REFINED ELEGANCE
Alan Tabone, the new Executive Chef at Gracy's Arts & Supper Club lets us in on 2 recipes from their stunning menu.
MANGO AVOCADO PRAWN COCKTAIL WITH LIME/GINGER
This vibrant starter is tossed with a zesty limeginger dressing & garnished with black sesame seeds.
FIG + ALMOND BREAKFAST CAKE
. Add a touch of sweetness to the start of your day, the sweet & nutty flavours create a perfect morning treat.
SEASONAL STAR
Explore the versatility & rich history of sweet corn. From its ancient origins to its many uses today, this grain remains a seasonal favorite.
A SLICE OF BREAD MAKING LIFE
A comprehensive study of Malta’s bread culture, detailing the grain-bread cycle & its impact on 18th-century Maltese society and practices.
SEASONALLY INSPIRED COOK OUT
Chef Faisal is back with 4 exquisite dishes inspired by the med.
ICIOUS RECIPES THIS SEASON BRINGS”
LIME + TEQUILA CHICKEN THIGHS
Elevate your BBQ with these tangy lime and smoky chipotle chicken thighs, perfectly charred & served with grilled jalapeños & a smoky chilli sauce.
THIS SEASON'S SIPS
Served highlights a selection of must-have drinks to keep your fridge stocked while you sip your way through the seasons.
GETTING TO KNOW
Served speaks with Executive Chef, Keith Vassallo at DoubleTree by Hilton Malta who crafts memorable dining experiences through passion and culinary innovation.
50 46 48 30 36 75
TUNA STEAKS + SAUTÉ PEACHES
Fresh tuna steaks paired with sautéed peaches, cherry tomatoes, and capers in a balsamic glaze for a seasonal twist.
LIGHT PLUM TART
Baked to golden perfection Chef Keith Abela shares a stunning caramelised treat that's easy to make.
BEFF & PISTACHIO KOFTAS
Delight in spiced beef koftas with crushed pistachios, served with a creamy charred spring onion & ricotta dip, and warm homemade flatbreads.
"AS SUMMER WINDS DOWN, WE’RE MAKING THE MOST OF THE SEASON’S FINAL MOMENTS. FROM VIBRANT, FRESH INGREDIENTS TO SUN-SOAKED RECIPES, NOW’S THE TIME TO SAVOUR EVERY BIT OF WARMTH AND FLAVOUR BEFORE AUTUMN’S COZY EMBRACE FULLY KICKS IN."
019. SAVOURING SWEET CORN
Explore the versatility and rich history of sweet corn. From its ancient origins to its many uses today, this grain remains a seasonal favorite.
027. NEGRONI WEEK
We celebrate Negroni Week as Malta’s vibrant scene embraces this iconic cocktail.
028. A SLICE OF BREAD MAKING LIFE IN 18TH CENTURY MALTA
Explore Dr. Noel Buttigieg's comprehensive study of Malta’s bread culture, detailing the grain-bread cycle and its impact on 18th-century Maltese society and practices.
030. GETTING TO KNOW KEITH VASSALLO
From pool attendant to Executive Chef, Kieth Vassallo crafts memorable dining experiences through passion, global insights, and culinary innovation.
034. INSPIRED BY THE SEASON
Louise Sammut shares two easy-tomake dishes perfect for impressing guests.
039. REFINED ELEGANCE
Alan Tabone, Executive Chef at Gracy's Arts & Supper Club shares innovative recipes which celebrate local flavors and seasonal ingredients.
044. FIRE IT UP
Chef Eunice fires up the grill with a seafood feast to tuck into with family and friends.
048. TUNA STEAKS WITH SAUTÉ PEACHES
Kieth Abela's fresh tuna steaks paired with sautéed peaches, cherry tomatoes, and capers in a balsamic glaze for a seasonal twist.
050. THIS SEASON'S SIPS
Stay cool and refreshed with our top drink picks perfect for the coming season.
058. COOK OUT – CHEF FAISAL
This season, Chef Faisal brings an exciting array of new recipes that promise to tantalise your taste buds and elevate your home-cooking game
067. WHICH WINE & WHY?
Petros Skarmoutsos, Wine Manager for Farsons Group pairs the perfect wine for three delicious seasonal dishes featured in this edition
068. DECADENT DESSERTS
Chef Eunice is back, showcasing plenty of incredible sweet creations you can try at home
073. DATE DELIGHT CAKE
By Chef Faisal"lets us in on a date cake recipe, complemented by rich caramel sauce and tangy mixed berry compote. A perfect mix of flavours and textures to satisfy your cravings.”
082. UNDERSTANDING LACTOSE FREE MILK
Experts at Benna unpack some common misconceptions surrounding lactose free milk which has become a buzzword for many consumers and marketers alike
Scan the QR code and find hundreds more delicious recipes to sink your teeth into.
Words: Keith Abela, founder of Natural Preserves.
SAVOURING SWEET CORN
Sweet corn is one of my personal favourite vegetables, in reality it’s a grain, but in its freshest form one could easily consider it as the former, its versatile, sweet and actually has a long shelf when compared to your common vegetables or fruit, making it a brilliant vegetable for kids and adults alike, and a great vegetable to keep in the fridge.
But it’s not only its flavour, corn has a super fascinating history too, one that puts the history of other foods to shame, and makes us question what's the meaning of “natural foods”.
Corns’ origins began in north and central America, where Natives cultivated a wild variety called teosinte. Unlike its modern counterpart, teosinte was (and still is) a short plant from the grass family, although it’s a little bit harder to find in the wild nowadays. This short grass wasn’t great for eating and only produced a small amount of very hard very small grains, with only a few ears per “cob”. Needless to say this crop was super important as a grain.
Like with all other countries in the world, wild starches were the cornerstone of their food cultures, the Mediterranean had wheat and semolina, colder climates in Europe had rye, Asian countries had rice, South Americans potatoes. These all-important starches would end up making the majority of our diet.
Unlike the rest of the world, Native Americans developed a unique style of agriculture, they would burn the land every year, rotating the land with the seasons and planting other crops along with teosinte to aid in its growth and evolution, these crops were usually beans and gourds, two plants still grown with corn today in a permaculture style. Teosinte had
one massive problem however, its hard “shell” which surrounds each grain makes it difficult for humans to digest, meaning that very limited nutrients are available to the gut.
Natives noted this, and created a unique processing method nixtamalization, where the corn is fermented in a highly alkaline solution, usually using burnt lime (the rock, not the citrus fruit). The alkalinity would (simply put) break up the fibre and proteins in the shell making it digestible and nutritious.
Eventually and over thousands of years of cultivation, natives began collecting mutated seeds, regrowing them and mixing them with different varieties. Being a grass, corn has the ability to pollinate naturally via wind and air currents making it very prone to cross pollination. Between human intervention and an almost wild style of cultivation, modern corn was born …. Well sort of.
Corn started to change and quickly, soon natives had corn for every occasion, sweetcorn was to be eaten fresh, fodder corn sent for animal food, sugar corn for sugar production, corn for drying, popcorn and tortilla corn, all with their own set of nutrients, flavours and colours. So when Europeans made their way to the Americas they were super impressed by the variety of dishes they could concoct from the robust, drought resistant grain and decided to take it back with them to Europe. Only there was a problem, the native people at the time never taught settlers about nixtamalization, this lead to thousands of malnutrition related deaths between the 16th and 17th centuries, especially in Italy where corn, specifically a drying variety used to make polenta had rapidly gained popularity.
However over the last century corns’ spectacular history took a dark turn, and became a point of focus for agricultural scientists, looking to make corn that produces
more, more sugar, more fat and bigger grains making corn almost unrecognisable from its original state. GMO experimentation which started in the 70’s also added to corns modern and frankly sad history.
Luckily in Europe GMO corn meant for human consumption does not seem to have taken off. Interestingly there’s also a type ,of fungus that effects the ears of the corn turning them blue and making them swell to up to 100 times its original size. Mexican truffles, corn smut or its scientific name Ustilago Mydes is a type of yeast that lives in the soil and when the conditions are perfect the fungus takes over, consumes the sugar and in turn creates corn that is truffle like in flavour, sweet and absolutely delicious.
With regards to its versatility, corn can be used in both savoury and sweet applications, and each of the thousand varieties has its own purpose, even when we don’t think its in our food.
Glucose, Fructose and even sweeteners are mostly produced by very sweet varieties of corn, designed to produce high amounts of fructose and glucose, two basic sugars, and corn oil is quickly becoming a cheaper alternative to sunflower oil. Fodder corn feeds most of our animals, especially chickens who obviously give us eggs.
Maza farina, nixtamalized corn, is used to make tortillas, the traditional flat bread of the Americas, while un-nixtamalized dried and ground corn can be used to make polenta, cakes and other goodies. One could also ferment another starch rich corn variety to make a beer like beverage.
So while sweetcorn season is at its prime, lets take a moment to appreciate its importance in our modern day diet and how this unassuming grain helped shape humanity forever.
By Keith Abela
– Prep time: 10min, Serves: 4 (as a starter)
SWEETCORN & COCONUT GAZPACHO
Ingredients
for the soup
300g sweetcorn kernels (cooked, canned, or frozen)
¾ cup coconut milk
80g fresh white bread, crust removed
40g raw spring onion, chopped
3 sprigs basil leaves
5g sugar
Salt to taste
for garnish (optional)
Salted popcorn
Smoked paprika
Olive oil
Method
Place all the ingredients into a blender and blend at the highest speed for 3 minutes.
Season taste and blend for an extra minute. Chill for 30 minutes.
Serve cold or below room temperature, garnish with popcorn, paprika and olive oil. and (if you’re lucky) the meat will slide out.
"A CHILLED SUMMERY SOUP WITH A TWIST, WITH VERY LITTLE PREPARATION CLEAN UP REQUIRED"
By Keith Abela – Prep /cook time: 45min – Serves: 4 (as a side)
ORIENTAL GRILLED CORN
A TAKE ON THE CLASSICAL CORN ON A COB WITH AN ASIANINSPIRED STREET-FOOD TWIST. YOU CAN ALSO ADD SOME SPICE TO THIS IF YOU FEEL LIKE THE KICK.
Ingredients for the corn
4 cobs of corn, precooked
2 tbsp salted butter, melted
1 tbsp hoisin sauce
10g brown sugar
1 tbsp potato starch
1 tbsp sesame seeds for the garnish
80g finely chopped cucumber
50g finely chopped shallots
3 sheets of nori
2 tbsp Korean / Japanese mayonnaise
2 tbsp crispy onions
3 sprigs fresh coriander
Method
Place all the ingredients for the corn in a bowl and mix really well and reserve. Marinate the corn with the paste ensuring all the little nooks get coated.
Cook the corn under a grill on high temperature for 5 minutes ‘each side’ or till caramelised. Chop the nori sheets into match-sticks and reserve.
Place the glazed corn on your serving dish and cover with mayonnaise and top with the chopped cucumber and shallots.
Garnish with the nori, coriander leaves and crispy onions.
By Chef Faisal – Cook/Prep: 40min – Serves: 2
"THIS SWEET CORN ICE CREAM & SOFT SPONGE CAKE CREATE A DELIGHTFUL TREAT PERFECT FOR COOLING DOWN ON A WARM DAY."
Ingredients
for sweet corn ice cream
½ cup condensed milk
200 gm sweet corn (canned)
½ cup milk
2/3 cup cooking cream
½ cup white sugar
1 tsp vanilla essence
1/8 cup corn flour
for the sponge cake
200g butter
¾ cup sugar
1 tsp vanilla essence
1 ½ cup flour
2 tsp baking powder
1 pinch salt
2/3cup milk
2 large eggs
for plating
2 scoops corn ice cream
4 rose petals
20 gm grilled sweet corn
40 gm sponge cake
Method
Blend sweet corn with milk for 2 minutes. In a cooking pot, combine condensed milk, sugar, corn flour, blended sweet corn, and vanilla essence.
Cook on low heat for 10 minutes, then set aside to cool for 10 minutes. Beat 100g of cooking cream and mix with the cold sauce. Freeze the mixture until solid.
for the sponge cake
Preheat the oven to 180°C. In a dough mixer, combine butter, sugar, vanilla essence, flour, baking powder, salt, milk, and eggs. Beat for 5 minutes until smooth. Pour the mixture into paper cups and bake in the microwave for 2-3 minutes. Remove the cake from the cups and cut into halves.
for plating and serving
Place a piece of sponge cake on a plate. Add 2 scoops of sweet corn ice cream on top. Garnish with grilled sweet corn and rose petals.
Sweet Corn Ice Cream
N O N E G R O N I
W I T H O U T C A M P A R I
Raise a Glass to Negroni Week
Celebrating the iconic cocktail’s timeless elegance and bold flavours
This September, Malta’s vibrant food and beverage scene will come alive as several local venues are uniting to celebrate Negroni Week, from the 16th to the 22nd. This globally recognised event, rooted in tradition yet bursting with contemporary flair, promises to enchant both seasoned Negroni enthusiasts and curious newcomers alike. With its roots tracing back to 1919 Florence, the Negroni has grown to become the world’s best-selling cocktail, according to the 2024 Cocktail Report by Drinks International. This year, Negroni Week not only honours this iconic drink but also supports Slow Food’s mission to foster a more equitable and sustainable world of food and beverage.
During Negroni Week, Malta’s cocktail aficionados are invited to celebrate the magic of the Negroni across several outlets. Each venue will serve the classic Negroni—a masterful blend of Campari, gin, and sweet vermouth—as well as their unique twists on the traditional recipe. Whether you prefer the classic, with its unapologetically bold yet balanced bitterness, or are tempted by a modern variation, a Negroni is waiting to captivate your senses.
The tagline for this year’s Negroni Week, “Campari - the heart of every Negroni,” encapsulates the spirit of this iconic cocktail. At its core, the Negroni is a
celebration of balance—equal parts gin, Campari, and vermouth come together to create a drink that is greater than the sum of its parts. Its punchy bitterness, followed by a complex and lingering finish, is what makes the Negroni both loved and revered. It’s a cocktail that demands attention, and in return, rewards the drinker with an experience that is both timeless and modern.
In many ways, the Negroni is more than just a drink; it’s a symbol of Italian sophistication and a testament to the art of mixology. Originating from the humble Americano—a combination of sweet vermouth, Campari, and soda—the Negroni was born when Count Camillo Negroni requested a stronger version of his favourite cocktail. With a swift substitution of soda for gin, bartender Fosco Scarselli at Caffe Casoni in Florence created a drink that would soon become legendary.
Today, the Negroni stands as the number one classic cocktail, not just in Malta, but around the world. It’s a drink that has transcended its origins to become a global icon, enjoyed in the most elegant bars and lounges across continents. Yet, despite its fame, the Negroni remains true to its roots—a simple, yet sophisticated drink that can be recreated by bartenders and enjoyed by drinkers of all walks of life.
Negroni Week is more than just a celebration of a cocktail; it’s an invitation to partake in a global tradition. As you sip your Negroni, you’re not just enjoying a drink; you’re becoming part of a rich history that spans over a century.
So, this September, indulge in the allure of the Negroni. Celebrate its legacy, savour its flavours, and raise a glass to a week where every Negroni moment is unforgettable.
Campari is marketed and distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4400.
A SLICE OF BREAD-MAKING LIFE IN 18TH CENTURY MALTA
The importance that society metes out to an object may be gauged by the number of times that object crops up in daily conversation through idioms and proverbs. In Malta, bread (locally known as ħobż) tops the list in this respect, which is no surprise considering that since time immemorial bread has been the most staple amongst all staples in our diet. As children, we were sent to fetch the daily loaves from the local bakery and could not resist digging into the soft white inner part to fill our mouths with those warm spongy morsels as we walked back home. As adults, we still seek the comfort of thick slices of crusty bread rubbed with ripe tomatoes and drizzled with olive oil, and if there are any stale loaves left over, we make bread pudding for teatime indulgence.
For Dr Noel Buttigieg, one of the directors of Heritage Malta’s Taste History unit, bread is not only one of life’s simple pleasures but also an
immense world of fertile ground for study and research, as attested by his latest publication Bread and Bakers in Eighteenth-Century Malta. Despite the long hours that went into this volume, Dr Buttigieg – who is also the brains behind the nomination of the Ftira to be registered on the UNESCO list for Intangible Cultural Heritage for Humanity – says that, “My curiosity about bread has not as yet been satiated. What appeared to be an easy and straightforward answer became a rather complex yet very interesting odyssey.”
Describing his work as the most exhaustive book ever written locally on one particular food topic, Dr Buttigieg adds that he has tried to steer clear of bread-related subjects that have already been researched in depth, such as the politics behind grain procurement. He has opted, instead, to focus on the grain-bread cycle in 18th-century Malta, starting from the moment the grain reached the Grand Harbour and ending with the crackling sound and nutty
aroma of freshly-baked bread as it cooled in bygone bakeries. Along this cycle, he delves into various themes such as grain provisioning and distribution, the baker’s workshop, the Order’s bakeries, consumer protection, and even the baker’s social life or lack thereof.
As Dr Buttigieg expounds, “The grain-bread cycle encapsulates the acquisition, distribution, and processing of grain into bread. As a conceptual framework, the cycle lends itself well to analyse both macro and micro beliefs and behaviours dominating the world of bread. Furthermore, as a process of exchange, it encompasses the relations between the government of the knights and its Maltese subjects, but also the connections among the subjects themselves. Therefore, the grainbread cycle can be considered as a form of reciprocity that influences all levels of society every time a cycle is completed.”
Shortage or mismanagement of any
..."My curiosity about bread has not as yet been satiated. What appeared to be an easy and straightforward answer became a rather complex yet very interesting odyssey."...
aspect of the grain-bread cycle meant that food consumption for the Maltese people immediately fell below the basic nutritional requirement. ‘Good governance’ had to accommodate the islands’ circumstances, with all their associated challenges and opportunities. Upon the arrival of grain cargos in Malta, the government oversaw their transfer to adequate storage facilities. Some individuals involved in the handling of supplies from their arrival to their transfer to any storage facilities were prone to circumnavigating official measures meant to reduce grain smuggling. The archives open windows on various ship captains, sailors, boatmen, carters, grain police officials, and bakers who sought to earn extra money at the government’s expense, as demonstrated in this book.
The Order’s bakeries, known at the time as the Forni della Signoria, comprise the author’s favourite chapter. “This study would not have been complete without investigating the Order’s bakeries,” he says. “Unfortunately, research about Malta’s first mass bread production facility is hard to come by. The story of the Forni della Signoria turned out to be most rewarding. The piecing together of information from different sources from the bakeries’ origin until their eventual demolition provided a lot of unknown or misconceived information about
this site. With over 158,195 rotoli of bread produced every month during the years 179596, the Forni must have contributed significantly to the cultural shift towards the gradual adoption of ready-made bread consumption. Details about its employees, master-baker contracts, running expenses, and smuggling of products provide the most detailed account of the Order’s bakeries to date.”
References to bread do not only emerge repeatedly in our daily conversations but also in the jargon associated with the world of bread-making. Dr Noel Buttigieg’s book is a treasure trove in this regard, particularly when describing the contents of old documents such as the 1780 inventory of the late French baker Giuseppe Berard, listing the goods still present in his workshop. From scales to weigh the dough, to scrapers, spatulas, knives, dough cutters, the pannaro where freshly baked bread would cool, and the ferkun with which the baker avoided scalding his hands, bakeries were and still are, to some extent, the place where old words defy the heat and the test of time.
Even though the local consumption of bread per capita today has dropped significantly when compared to the 18th century, and despite the fact that we are quickly heading towards the complete loss of the craft of
making bread by hand from scratch, people still consider bread as the most basic marker of survival. As Dr Buttigieg puts it, “Precisely because we need to eat, in our moments of hunger we tend to precipitate towards the most basic of foods known to mankind – bread. In times of crises – take the Covid-19 lockdown as a prime example – we all hoard flour and yeast from supermarket shelves, we download bread-making recipes, and we become bakers overnight. Bread was, and still is, the ‘staff of life’.”
Dr Noel Buttigieg is one of the directors of Taste History, Heritage Malta’s gastronomic arm. Taste History provides unique events that merge food with history, recreating menus from a bygone era by drawing inspiration from Heritage Malta’s museums and sites, as well as artefacts, old documents and paintings. Should you wish to savour the authentic tastes of Malta’s chequered past surrounded by historical artefacts, please get in touch on 7970 6554. Heritage Malta regularly organizes educational programmes on food for children and adults alike, and has published several books with traditional Maltese recipes. More information may be accessed through Heritage Malta’s website.
GETTING TO KNOW KEITH VASSALLO
Photos: Matthew B Spiteri
Executive Chef at DoubleTree by Hilton Malta
Starting his career as a pool attendant, Keith’s journey in the hospitality industry has been one of passion, adaptability, and continuous learning. With a unique approach to customer service, honed through direct guest interactions, he transitioned into the culinary world, where he found his true calling. Over the years, he has worked at top hotels, mastered food safety, and embraced global culinary trends, all while mentoring the next generation of chefs. Now, as the Executive Chef at DoubleTree Hilton Malta Hotel, he continues to innovate, aiming to create memorable dining experiences that resonate with guests.
You started your journey in the hospitality industry as a pool attendant. How did that early experience shape your approach to customer service in your culinary career?
My early experience gave me direct contact with guests, helping me understand that everyone has different needs. People from various nationalities, age groups, and cultures have unique preferences and expectations, so you always need to adapt to your clients.
What moment made you decide to transition from working in bars and restaurants to pursuing a career as a chef?
I realized that as a chef, I could create and experiment with different flavor combinations and dishes, making a memorable impact on a guest’s experience. The pressure that comes with it also adds excitement to the role.
You’ve worked at several top hotels over the years. How did the experience of opening Hilton Malta compare to other career milestones?
Being part of the opening team was incredibly exciting. We were all young and eager to learn. Working for such an international brand required adherence to very high standards. The training courses and experience helped build a solid foundation for my career, shaping both my culinary skills and personal resilience.
You’ve attended various training programs abroad and worked alongside some of the best chefs. What’s the most valuable lesson you’ve learned during these experiences?
The most valuable lesson I’ve learned is that great things can only be achieved when everyone works together as a team, sharing the same goal and desire for success.
How has your approach to food safety evolved after undergoing Advanced Food Safety Training?
Food safety is crucial in our industry. We have a
responsibility to our guests to ensure that every possible precaution is taken so that our dishes reach the table in the best condition. Monitoring each step in the food production process is essential, and regular team training is key to maintaining a high level of safety awareness.
Could you share an example of how a coaching course you attended has influenced the way you manage your kitchen staff?
I make sure to provide clear and proper instructions and always check that they are understood correctly. When introducing a new task, I do it together with my team multiple times to ensure everyone is confident.
You’ve been involved in banqueting and outside catering. What unique challenges do these types of events present compared to standard restaurant service?
Good planning is crucial, especially for outside catering. You need to deliver the same level of service as you would on your premises, but often without the usual equipment. You must ensure you bring everything needed, as there’s no backup available. However, you also have to consider transportation and space limitations.
As the Executive Chef at Dolmen Hotel, how did you balance implementing your own ideas while also staying current with new culinary trends? >>
..."I always include dishes that are familiar to most guests, especially the regulars, while incorporating plantbased options and focusing on local, seasonal produce to adapt to changing trends."...
It’s important to listen to what guests want. I keep track of guest feedback, and when creating new menus, I always include dishes that are familiar to most guests, especially the regulars.
What are some of the most significant changes you’ve seen in the culinary world over the past two decades, and how have you adapted?
Molecular gastronomy has made a significant impact on food presentation in some restaurants, but the biggest shift has been towards sustainability and eco-friendliness. We’re also seeing more customers choosing vegan diets. When creating new menus, I incorporate plant-based dishes and focus on local and seasonal produce as much as possible.
What strategies do you use to maintain high standards in a large operation, especially during high-pressure moments like major events or peak dining times?
I keep my team well-informed about daily operations, and I make sure to be present during peak times and events. I maintain a calm atmosphere while pushing forward. Daily checklists are also essential to ensure nothing is overlooked.
Now that you’re leading the culinary team at the DoubleTree Hilton Malta Hotel, what are your main goals in this new chapter of your career?
I want to build on the success we’ve achieved in the past and, with the help of the entire team, make our hotel one of the best in the region.
How do you plan to differentiate the dining experience at DoubleTree compared to other high-end hotels in Malta?
At DoubleTree, we aim to create a relaxed and enjoyable atmosphere for our clients. We want them to feel comfortable and offer food that’s both satisfying and uncomplicated.
What upcoming culinary trends are you excited to explore, and how do you plan to incorporate them into your menus?
During my last experience abroad, I tasted various non-European cuisines with interesting flavors that I’m excited to explore further and eventually introduce into our dining experiences.
After such an extensive career, what keeps you motivated and inspired in the kitchen every day?
I love the rush during service time—it keeps me sharp. I also enjoy the planning of new events and the opportunity to mentor young chefs, preparing them for the future. It’s like passing the baton to the next generation.
Inspired by the Season
Louise Sammut shares two easy-to-make dishes perfect for impressing guests.
Ingredients
400g cooked prawns, defrosted
1 ripe mango, peeled and diced
1 ripe avocado, diced
3 tbsp of soy sauce
5cm piece fresh ginger, grated
1 small red chilli pepper, finely chopped
1 tbsp soft brown sugar
1 tbsp sesame oil
juice of 1 lime
zest of 1 lime
Leaves from a bunch of fresh coriander Black sesame seeds for garnish.
TMethod
In a medium bowl, combine the lime juice, soy sauce, grated ginger, soft brown sugar, chopped chilli pepper and sesame oil. Mix well until the sugar dissolves.
Add the defrosted prawns to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or until ready to serve, allowing the flavours to meld.
While the prawns are marinating, prepare the mango and avocado. Dice them into bite-sized pieces and place them in a large mixing bowl.
Add the marinated prawns together with juices and grated lime zest. Add the fresh coriander leaves to the bowl with the mango and avocado and gently toss to combine all ingredients. Arrange the ingredients into individual serving glasses or bowls and sprinkle with black sesame seeds.
Refregerate for a minimum of 30 minutes before serving and enjoy the refreshing tangy flavours of this starter which is perfect for a dinner party or as a light and refreshing appetiser.
HIS VIBRANT MANGO AVOCADO & PRAWN COCKTAIL IS THE PERFECT BLEND OF SWEET, TANGY, & SAVOURY
, MAKING IT A REFRESHING AND LIGHT STARTER FOR ANY OCCASION. THE PRAWNS, MARINATED IN A ZINGY LIME & SOY SAUCE MIXED WITH A KICK OF CHILI, PAIR BEAUTIFULLY WITH THE TROPICAL SWEETNESS OF MANGO & THE CREAMINESS OF AVOCADO. >>
"For an extra touch of elegance, pair it with a crisp Aperol Spritz— the light bitterness and citrus notes will perfectly complement the flavors of the dish, enhancing your dining experience!"
Mango Avocado Prawn Cocktail with Lime Ginger Marinade – By Louise Sammut – Prep/Cook time: 1hr, Serves: 6
Beef & Pistachio Koftas, with Ricotta Dip & Homemade Flatbread
By Louise Sammut
– Prep/cook: 30min – Makes: 25
Ingredients (makes 25 Koftas)
800g ground beef
1 tsp ground cumin
2 tsp fennel seeds
2 teaspoons ground coriander
2 cloves garlic, crushed
1 egg
1 tsp chilli flakes
Ground sea salt and black pepper
40g pistachios, (roughly crushed & extra for garnish)
A handful of fresh parsley & mint, chopped
Method for koftas
In a large mixing bowl combine the ground beef with all the ingredients. Mix well until all ingredients are combined.
Shape the mixture into small sausage shapes and place in the fridge to set until ready to cook.
Preheat the BBQ and brush the koftas with olive oil. Cook the koftas on a hot BBQ on each side, until browned and cooked through. Alternatively, koftas can be cooked in a large pan over medium heat and cooked in batches for about 5-7 minutes, turning regularly, until cooked through.
for the dip
Preheat the oven to 200°C.Toss the spring onions in olive oil and a pinch of salt and roast in the oven for 20 minutes until nicely charred and tender.
Drop the spring onions together with all the juices into a blender and blitz with the yoghurt and the ricotta to form a firm consistency. Taste the dip and adjust with desired amount of salt and pepper.
for the charred spring onion & ricotta dip
8 spring onions, trimmed
1 tub (Benna Lactose Free Irkotta)
50ml (Benna Lactose Free Natural Yogurt)
1 tbsp olive oil
Ground sea salt & black pepper
for the flatbread
2 ½ cup plain flour
60g (Benna Lactose Free Butter)
185ml (Benna Lactose Free Milk)
1 tsp salt
for the flatbread (makes 5)
In a large bowl, combine flour and salt. Melt the butter and combine with the milk. Gradually add the milk and butter to the flour, stirring to form a dough.
Cover the dough with a tea towel and leave to rest for 30 minutes. Divide the dough into 5 balls and roll each one out into a flat 20cm disc on a floured surface.
Heat a pan with a little oil and place one flatbread in the pan. Cook for around 1-2 minutes until it blisters and bubbles. Flip the flatbread and cook on the other side for 1 minute.
Stack the cooked flatbread and keep wrapped with a tea towel until ready to serve.
to assemble
Spread the dip on a serving platter using the back of a spoon. Top with the extra pistachios, mint leaves and a drizzle of chilli oil. Arrange the koftas on top and squeeze a little fresh lemon juice and serve with the freshly prepared flatbreads.
"PACKED WITH SPICES, CRUSHED
PISTACHIOS & PAIRED WITH
A
CREAMY CHARRED SPRING ONION AND RICOTTA DIP.
"
REFINED ELEGANCE
Alan Tabone is the new Executive Head Chef at Gracy's Supper Club. With over four years at the helm, his deeprooted passion for Maltese cuisine and farm-to-fork philosophy shines through in every dish. Alan's innovative vision blends tradition with modern techniques, creating a unique dining experience that celebrates local flavors and seasonal ingredients. >>
Photos: Sean Mallia
By Alan Tabone, Gracy's Arts & Supper Club
– Prep time: 30min – Serves: 4 (as a starter or 20 shot glasses)
CANTALOUPE + PROSECCO GAZPACHO
Ingredients
for the gazpacho
1 cantaloupe melon
4 plum tomatoes peeled and de-seeded
½ garlic clove
1 shallot, roughly chopped
½ celery stick, peeled and roughly chopped
½ cucumber peeled and de-seeded
6 fresh mint leaves
100ml Prosecco
80ml extra virgin olive oil
for finishing
12 slices Lomo Iberico
1 cucumber, diced and pickled
½ cantaloupe melon Parisienne scooped
Method for gazpacho
Remove the skin and seeds from the Cantaloupe Melon and chop roughly. Add all ingredients except the Prosecco and olive oil in a blender and blitz till very fine.
Pass through a fine sieve over ice. Add the Prosecco and slowly start blending in the olive oil to emulsify and thicken. Taste for seasoning.
for finishing
Place the pickled cucumber dice and the Parisienne of melon in a bowl.
Place 3 slices of sliced Lomo Iberico in each bowl and pour in the cold gazpacho.
This gazpacho can be served at events or parties as a refreshment. Always serve cold, ideally in a frozen shot glass. Add a slice of bread with some cucumber and sliced Lomo Iberico on the side would be ideal.
" I recommend serving the gazpacho in a chilled bowl or as a welcome canapé in a shot glass, accompanied by the
on the side as a small pintxo."
#star
Jamón crostini
By Alan Tabone, Gracy's Arts & Supper Club – Serves: 4
TOMATO & PECORINO RAVIOLI, TRUFFLE SAUCE
Method
for pasta dough
Place the flour in a mixing bowl. Make a well in the middle and add the cracked egg and yolks.
Using a fork, start mixing the eggs in the flour slowly to incorporate.
When everything is combined, knead the dough until smooth and lump free. Wrap in clingfilm and refrigerate for at least 30 minutes before use.
for filling
Bring a pot of water to the boil, and blanch the plum tomatoes for a few seconds, place them in an ice bath straight away. Peel, de-seed and chop the tomatoes.
Sweat off without any colour the shallots and garlic. Add the chopped tomatoes and cook on low heat.
Add the tomato paste and cook for further 10 minutes on low heat. Add the white wine and sugar in and reduce the liquid to a glaze. Transfer to a blender, add the sundried tomatoes and blitz to a very smooth puree.
Add the grated Pecorino cheese and Sherry vinegar to the mix and incorporate well. Taste for seasoning.
for truffle pecorino Sauce
Roughly chop the mushrooms, shallots and garlic, sweat them off in a heavy bottom pan.
De-glaze with the white wine and reduce. Add the vegetable stock and simmer for 30 minutes.
Pass the liquid through a fine sieve, discarding the solids. Pour the remaining liquid into a pot and add the fresh cream. Bring to the boil and slowly add the cold butter, whisking it until melted.
Just before serving heath up the sauce, add the pecorino cheese, blitzing it till smooth. Add the truffle juice.
for broccoli puree
Bring a pot of salted water to the boil. Add the chopped broccoli for 4 minutes, remove and put it in an ice bath. Do the same with the spinach. Squeeze the spinach to remove excessive water.
Transfer both the broccoli and spinach in a blender and blitz till smooth adding some of the cooking water to the mix to adjust texture. Pass through a fine sieve and taste to adjust seasoning.
to finish ravioli
Roll open the pasta dough thinly. Roll over a ravioli mould.
Pipe the tomato filling generously in each insert, brush some cold water on the dough and cover with another sheet of thin pasta.
With a rolling pin press and roll over the mould to ensure that it is closed properly and contains no air pockets.
to finish plating
Shave some broccoli using a slicer, placing them in ice water to stay crunchy.
Bring a pot of salted water to a boil. Add the ravioli for 3 minutes making sure that the water is not over boiling to avoid breaking the pasta.
Place the ravioli sheet on the plate, drizzle with some extra virgin olive oil and some Delimara Sea salt. Add a few drops of warm broccoli puree randomly on the pasta.
Generously slice very thinly fresh black truffle on top of the ravioli.
Warm up the Pecorino and Truffle sauce, Whiz with a hand blender to add frothiness. Spoon some sauce on the ravioli and finish off with some basil oil.
Ingredients
For the pasta dough
2 cups ‘oo’ flour
2 egg yolks
1 whole egg
For ravioli filling
1kg plum tomatoes
80g sundried tomatoes
2 tbsp tomato paste
3 cloves garlic
4 shallots
60ml white wine
15ml Sherry vinegar
2 tsp caster sugar
100g Pecorino
For broccoli puree
½ broccoli head
100g baby spinach
2l water salt
For truffle sauce
100g chestnut mushrooms
100g button mushrooms
4 banana shallots
2 cloves garlic
100ml dry white wine
1l vegetable stock
85g Pecorino Romano
20ml fresh cream
20g cold butter
20ml truffle juice
For plating
1 shaved broccoli
1 black truffle
50ml extra virgin olive oil
4 tsp Delimara sea salt
20ml basil oil
The ravioli can be prepared in advance and carefully frozen in portions to make service easier. Simply place them in boiling water when needed and follow the presentation guidelines.
By Chef Eunice – Prep/Cook time: 1hr, Serves: 6
FIRE IT UP!
INDULGE IN A SUPER EASY-TO-MAKE SEAFOOD FEAST FEATURING FRESH LOCAL LANGOUSTINES, PRAWNS, & LOBSTERS FROM ADAM'S FISH SHOP, CHARRED TO PERFECTION. THIS RECIPE COMBINES SEASONAL DELIGHTS WITH A RICH GARLIC, HERB, AND LEMON-INFUSED BUTTER, PERFECT FOR GRILLING.
Method
6 langoustines, halved
2 cooked lobsters
7 tbsp salted butter, softened
A few sprigs of parsley, chopped
3 or 4 chives, chopped
A few sprigs of dill, chopped
Juice of ½ a lemon
Salt and black pepper
Halve and dissect your cooked lobster. Get your barbecue nice and hot.
In a bowl, beat the butter with the parsley, chives, dill, and lemon juice and season with salt and pepper. Add the meat from the lobster legs/claws to the half shell (we always put it into the head of the lobster), then divide the butter into four portions and smear it over your lobster halves, making sure it is spread over all the meat.
Put the lobsters, langoustine and prawns on the grill shell side down, close the lid, and cook for five minutes or until the meat is piping hot.
How to dissect the lobster
You’ll need: a chopping board, sharp knife, preferably not your best one, tea towel, rolling pin, pick.
First place your chopping board on a flat surface. Place the lobster flat on the board and cut the bands off the claws. Break off the legs and set aside. Put your knife tip vertically on the cross of the head. Stretch out the tail of the lobster so it is flat, now press down with your knife, breaking the shell, and cut right through to the bottom of the lobster. Turn the lobster around 180° and repeat
in the opposite direction through to the tip of the head, cutting the lobster in half. Pop to one side. Using your hands, break the claws off the large legs. Grab your first claw and put it on the board. Using the sharp end of your knife throughout, hit the claw on its curved side about halfway down the shell to make an incision. Turn it over and repeat on the other side, then hit the middle of the claw to crack it (you may have to do this a couple of times). Once you have cracked both sides, the bottom part of the shell should come away. Hold onto the small pincher (the one that moves back and forth). Very gently pull the pincher out, hopefully taking the cartilage with it. Don’t worry if it doesn’t come out; you just need to remove all your claw meat, slice it in half, and remove the cartilage yourself.
Now get the two large legs that you removed the claws from. By hand or using a shellfish crusher, break them in half and use a pick to get the meat out of them. They are the sweetest and, we think, most delicious pieces.
If you’re not satisfied you don’t need to stop there - there’s lots of yummy meat in the small legs. Place them on the board. Using a rolling pin, roll from the top to the bottom and (if you’re lucky) the meat will slide out.
By Chef Eunice – Prep/Cook time: 3hrs, Serves: 8
LIME + TEQUILA CHICKEN THIGHS, WITH SMOKY CHILLI SAUCE
ELEVATE YOUR BBQ WITH THIS FLAVORFUL CHICKEN THIGH RECIPE THAT PROMISES BURSTS OF TANGY LIME AND SMOKY CHIPOTLE NOTES. MARINATED IN A ZESTY LIME AND TEQUILA BRINE, AND COATED WITH A VIBRANT SPICE MIX, THESE CHICKEN THIGHS ARE PERFECT FOR GRILLING. SERVE THEM WITH CHARRED JALAPEÑOS AND A RICH, THICKENED MARINADE FOR A STANDOUT DISH THAT’S SURE TO IMPRESS.
Ingredients
1.7Kg chicken thighs, bone in
2 tbsp lime rind
¼ cup lime juice
1 tomato, quartered
2 cloves garlic, peeled
1 tsp ground coriander
2 tsp ground cinnamon
¼ cup chipotle in Adobo+
1 tbsp caster (superfine) sugar
2 tbsp extra virgin olive oil
2 tsp sea salt flakes
6 whole jalapenos
for the lime & tequila brine
1.5l water
¼ cup table salt
2 tbsp caster (superfine) sugar
3 cloves garlic, bruised
½ cup lime juice
½ cup tequila
Method
To make the lime and tequila brine, place 2 cups (500ml) of the water, the salt, sugar and garlic in a small saucepan over high heat and bring to the boil. Pour the liquid into a large non-reactive container. Add the lime juice, tequila and remaining water. Stir to combine and set aside to cool. Add the chicken, breast-side down, to the brine. Cover and refrigerate for 2 hours (but no longer). While the chicken is brining, place the lime rind and juice, tomato, garlic, coriander, cinnamon, chipotles, sugar, oil and salt in a food processor and process until smooth.
Remove the chicken from the brine and pat dry with absorbent paper. Rub ½ cup (125ml) of the marinade all over the chicken and set aside at room temperature for 15 minutes.
Preheat the oven to 200°C (400°F) (see cook’s tip). Preheat a char-grill pan or barbecue over medium heat. Cook the chicken, breast-side down, for 5 minutes. Turn and cook for a further 8 minutes. Transfer to an oven tray and roast for 30–35 minutes or until cooked through.
While the chicken is roasting, place the remaining marinade in a small saucepan over medium heat and cook, stirring, for 4–5 minutes or until thickened. Set aside to cool.
Preheat a char-grill pan or barbecue over medium heat and cook the jalapeños, turning, for 4–5 minutes or until charred. Slice the chicken and serve with the smoky chilli sauce and jalapeños.
By Keith Abela – Prep/Cook time: 20min, Serves: 2
TUNA STEAKS,WITH SAUTÉ PEACHES
Ingredients
2 x 250g Fresh tuna steaks
6 spring onions, cleaned
2 tbsp olive oil
2 sprigs rosemary
Salt to taste
ENJOY THIS SEASONAL FAVOURITE WHERE FRESH TUNA TAKES CENTRE
STAGE PAIRED WITH A DELICIOUSLY DIFFERENT TAKE ON THE TRADITIONAL CAPONATA, USING LOCAL PEACHES.
for the peaches
6 hard peaches, quartered
12 cherry tomatoes, halved
1 tbsp capers
2 bay leaves
2 tbsp olive oil
1 tbsp honey
1 tbsp balsamic vinegar
1 red chilli, sliced (optional)
Method
Season the tuna steaks and spring onions with a little bit of salt, and rosemary leaves. Place on a kitchen towel and leave for 5 minutes. (this helps prevent it sticking)
Put a pan on a medium-high heat, and place your olive oil and peaches inside, saute for around 3 minutes.
Next add the tomato halves and cook for a further 2 minutes, and add the rest of the ingredients. Cook for an extra 3 minutes and reserve.
Preheat a grill on a high heat. Rub the tuna steaks with olive oil and grill for 4 minutes each side. Serve as needed.
THISSEASONS' SIPS
IN THE FOLLOWING PAGES, WE’RE EXCITED TO SHOWCASE OUR FAVOURITE DRINKS THAT HAVE BEEN STAPLES IN OUR FRIDGE ALL SUMMER LONG. WHETHER YOU'RE COOLING OFF ON A WARM DAY OR PREPARING FOR THE MONTHS AHEAD, THESE BEVERAGES ARE VERSATILE ENOUGH TO CARRY YOU THROUGH EVERY SEASON SEAMLESSLY TRANSITIONING TO YOUR OUTDOOR PICNICS, GATHERINGS AND INTO CHRISTMAS. FROM LIGHT, FRUITY FLAVORS TO MORE ROBUST OPTIONS, THESE BEVERAGES ARE SURE TO ELEVATE YOUR DO'S WELL INTO THE COOLER MONTHS. CHEERS TO YEAR-ROUND ENJOYMENT!
Canned Wine Co: Grenache Rosé 2021
Thierry Boudinaud’s Grenache Rosé 2021, crafted from 100% Grenache grapes from the south of France, offers delicate aromas of orange, wild strawberries, and butterscotch, enhanced by hints of grapefruit and subtle spiciness. This premium canned rosé is perfect for summer outings—whether at a picnic, the beach, or poolside. It pairs wonderfully with pizza, cheese, cold cuts, and light snacks. Emphasising sustainability and convenience, this rosé is ready to enjoy now—don’t cellar it! Its delightful flavours and refreshing character make it a standout choice for any casual summer occasion.
Maison Perrier Chic: A New Era in Sparkling Beverages
Maison Perrier marks a bold evolution in Perrier’s storied legacy, introducing a premium line of sophisticated, non-alcoholic beverages. Maison Perrier builds on Perrier’s expertise to offer a range distinct from their classic natural mineral waters. The Maison Perrier Chic range, launched this month, features three elegant cocktail-inspired flavors: Lemonjito, inspired by the virgin Mojito; Citrus Fizz, based on the virgin Tom Collins; and Roséllini, reminiscent of the virgin Bellini. Each flavor is crafted with natural ingredients, low in sugar, and contains just 45 calories per 25cl can, promising a refined, refreshing experience.
Tango: bold attitude, and distinctive taste
Tango is a quintessential British brand renowned for its rich heritage, bold attitude, and distinctive taste. Since the late '80s and '90s, Tango has made waves in the UK soft drinks market with its daring advertising and unique approach. Known for its refreshing, real fruit tang, Tango has become a symbol of youth culture, celebrated for its irreverent humour and vibrant personality. The original Orange flavour remains a favourite, and Tango has expanded its lineup to include exciting variants like Apple, Dark Berry, and Mango. With its signature sharp ‘tang,’ Tango continues to captivate and refresh with every sip.
Malfy Gin
Immerse yourself in the essence of Italy with Malfy Gin, inspired by the relaxed elegance of the Amalfi Coast. This vibrant gin captures the spirit of ‘la dolce vita’ with every sip, reflecting the sun-soaked charm and leisurely pace of coastal life. Malfy Gin invites you to savour the taste of Italy’s finest, embodying a lifestyle where every moment is a celebration. Enjoy the refined flavours and sophisticated character that make each glass a tribute to the Amalfi spirit, perfect for unwinding or sharing with friends.
Aperol Spritz Ready to Serve
The new Aperol Spritz Ready to Serve offers a hassle-free way to enjoy the classic Italian drink. Packaged in a sleek, redesigned 20cl bottle with a refined engraving of the iconic Aperol Spritz glass, this pre-mixed drink is designed for effortless enjoyment. Simply chill the bottle, pour the cocktail over ice, and garnish with an orange slice to achieve an authentic Aperol Spritz experience. Perfect for both home enjoyment and spontaneous gatherings, it delivers the signature bittersweet flavour and vibrant refreshment of the Aperol Spritz with no fuss.
Absolut Watermelon Vodka is a refreshing, fruity twist on the classic Absolut vodka. Infused with the sweet and juicy flavor of fresh watermelon, it offers a smooth and versatile taste that's perfect for summer cocktails. Whether mixed with soda for a light drink or blended into creative cocktails, its crisp, clean finish makes it a great choice for any occasion. Enjoy the taste of summer with every sip!
Absolut Watermelon
Villa Maria: Sauvignon Blanc Private Bin 2023
Villa Maria's Private Bin Sauvignon Blanc 2023 exemplifies the classic Marlborough style through a careful blend of grapes from two distinct subregions. The cooler Awatere region delivers vibrant aromas of lime, lemongrass, and fresh herbs, while the warmer Wairau Valley adds rich notes of grapefruit and tropical fruits. This well-balanced wine boasts a crisp acidity and a long, lingering finish, making it an ideal choice for summer enjoyment. Its refreshing profile and harmonious flavours offer a delightful experience for any occasion.
THAT FRESH SOUND
Serena 1881: Prosecco Brut Nature
Serena 1881 Prosecco Brut Nature is a refreshing choice with its low alcohol content of 11% and less than 3g/l of sugar. This light and crisp Prosecco blends Glera, Chardonnay, Pinot Grigio, and Pinot Bianco, offering a lively perlage and intense aromas. Enjoy vibrant floral hints of acacia and fruity notes of yellow apple. Perfect as a summer aperitif or as a base for fruity cocktails, this Prosecco is best enjoyed ice-cold. Its bright, clean profile makes it an ideal companion for a range of light, celebratory moments.
Chef Faisal cooks up 4 exquisite dishes inspired by the med, starting with a refreshing gazpacho, mixing up seasonal vegetables with a hint of spice. The soy glazed beef tenderloin is complemented by the creamy anchovy sauce and a stunning misto mare salad. >>
Recipes by Chef Faisal
COOK OUT
SEASONALLY INSPIRED
Mare Salad By Chef Faisal – Prep/cook: 30min – Serves: 1
"A PERFECT COMBINATION OF GREENS AND SEAFOOD. THE TANGY MUSTARD VINAIGRETTE TIES EVERYTHING TOGETHER FOR A DELIGHTFUL COASTAL FEAST."
Ingredients the mustard vinaigrette dressing
2 tbsp mustard paste
7 tbsp olive oil
Pinch of sea salt
3 pinches black pepper powder
2 tbsp honey
30 ml apple cider vinegar
½ clove chopped garlic
Pinch dry oregano
15ml lemon juice
for the Misto mere salad
1 ½ cups rocket leaves
1/5th avocado, sliced
1 cherry tomato
1 ring red capsicum
3 leaves, iceberg lettuce
2 grilled shrimps
3 grilled calamari
10 sprigs chopped parsley
¼ cup mustard vinaigrette dressing
Method For dressing
Blend all the ingredients for 1 minute until smooth.
for the misto mere salad
Grill the shrimp for 5 minutes and the calamari for 2 minutes.
In a mixing bowl, combine all the green leaves with the mustard vinaigrette dressing.
Place the salad in a bowl and decorate with avocado slices, cherry tomatoes, red capsicum, grilled shrimp, and grilled calamari.
Sprinkle with chopped parsley.
Misto
Gazpacho Refresh By Chef Faisal – Prep/cook: 30min – Serves: 1
"ENJOY THIS GAZPACHO SOUP AS A REFRESHING STARTER, COMBINING THE VIBRANT FLAVOURS OF FRESH VEGETABLES WITH A HINT OF SPICES. IT'S A PERFECT DISH TO COOL DOWN AND INVIGORATE YOUR PALATE."
Ingredients
2 tbsp olive oil
1 small red onion
1/2 cucumber (peeled)
1 tsp cumin powder
½ tsp coriander powder
1 tsp sea salt
1 tsp sweet paprika powder
1/2 red capsicum
500g fresh red tomato
30ml apple cider vinegar
60ml water
20g toasted bread crumbs
30g toasted walnuts
for the mixed salad
tbsp olive oil
1/2 red onion (cubed)
30g tomato (cubed)
1 tsp chopped coriander
½ tsp cumin powder
Pinch sea salt
10 ml lemon juice
1/10th cucumber (cubed)
1 ring yellow capsicum (cubed)
for plating
350g cold gazpacho soup
50g mixed salad
1g spring onion
Method
for the gazpacho soup blend
Sauté the red onion with olive oil for 5 minutes. In a blender, combine all ingredients and blend for 2 minutes. Chill the soup in the refrigerator.
for the mixed salad
Cut all vegetables into cube shapes. In a bowl, combine all ingredients and mix well.
for plating and serving
Remove the gazpacho soup from the refrigerator. Pour the soup into a bowl and top with the mixed salad.Garnish with spring onion.
Beef Tenderloin with a Creamy Anchovy Sauce – By Chef Faisal – Prep/cook : 30min – Serves: 1
BEEF
TENDERLOIN
"SAVOUR THE RICH FLAVOURS OF THIS BEEF TENDERLOIN DISH, WHERE THE TENDER MEAT IS COMPLEMENTED BY THE CREAMY
ANCHOVY SAUCE AND VIBRANT, ROASTED VEGETABLES. THIS ELEGANT ENTRÉE IS PERFECT FOR A SOPHISTICATED DINING EXPERIENCE."
Ingredients
500g beef tenderloin
1 tsp sea salt
1 tsp black pepper
1 tsp fresh thyme
for the creamy anchovy sauce
1 tbsp butter
10g chopped white onion
½ tbsp chopped garlic
50g sliced brown mushroom
½ tsp sea salt
½ tsp white pepper powder
15g chopped anchovy
1 cup cooking cream
2 tsp Dijon mustard
1 tsp dry oregano
for the steamed vegetables
25g carrot
25g broccoli
25g sweet potato
25g sweet corn ribs
½ tsp sea salt
1 tsp black pepper
2 tsp olive oil
1 tsp dry oregano
½ tsp smoked paprika powder
for the beef tenderloin
150g grilled beef tenderloin
60g sautéed vegetables
60g creamy anchovy sauce
1 pinch chopped parsley
1 tsp fresh thyme
Method
In a mixing bowl, combine sea salt, black pepper, and fresh thyme and marinate the beef tenderloin with the mixture.
for the creamy anchovy sauce
In a cooking pot, melt butter and sauté chopped onion, garlic, and sliced brown mushrooms until golden. Add sea salt, white pepper powder, chopped anchovy and cooking cream. Combine well.
Stir in Dijon mustard and dry oregano and cook on a low heat for 10 minutes until the sauce thickens.
for the steamed vegetables
Preheat the oven to 220°C.
Cut the vegetables into cubes. In a mixing bowl, combine sea salt, black pepper, olive oil, dry oregano and smoked paprika powder with the vegetables and roast in the oven for 20 minutes.
for the beef tenderloin
Grill the marinated tenderloin on medium heat for 8 minutes on each side done to your preference.
for plating and serving
Place the grilled tenderloin on a plate alongside the roasted vegetables. Pour the creamy anchovy sauce over the tenderloin.
Garnish with chopped parsley and a sprig of fresh thyme. Enjoying the dish
Tenderloin
Bites –
By
Chef
Faisal
– Prep/cook : 45min – Serves: 1
"DELIGHT IN THESE SAVORY TENDERLOIN BITES, WHERE THE RICH SOY GLAZE SAUCE ENHANCES THE TENDER BEEF. THIS DISH OFFERS A PERFECT BALANCE OF SAVOURY AND SWEET, MAKING IT AN IRRESISTIBLE APPETISER OR MAIN COURSE."
for the marinade
500g beef tenderloin
1 tsp sea salt
1 tsp black pepper
1 sprig fresh thyme
for the tenderloin bites
200g beef tenderloin cut into cubes
1/3 cup soya glaze sauce
½ a spring onion
4 pcs rose petals
½ grilled lime
60g roasted mixed vegetables
for the soya glaze sauce
In a cooking pot, heat olive oil and sauté chopped ginger and garlic for 1 minute. Add soy sauce, dark brown sugar, water, and apple cider vinegar. Cook on low heat for 10 minutes until thickened.
for the marinade
In a mixing bowl, combine sea salt, black pepper, and fresh thyme. Marinate the beef tenderloin with the mixture.
for the tenderloin bites
Grill the marinated tenderloin bites on high heat for 4 minutes on each side. After grilling, coat the tenderloin bites with the soya glaze sauce.
for plating & serving
Place the grilled tenderloin bites on a plate alongside roasted vegetables. Garnish with spring onion, pomegranate seeds, and grilled lime.
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?
Gimenez Mendez – Touriga Nacional Alta Reserva 2017 (Canelones, Uruguay)
When pairing wine with red meat, particularly beef, big and bold reds are often the obvious choice. While Cabernet and Syrah are reliable options, here we're opting for a more intriguing wine: the Touriga Nacional Alta Reserva from Gimenez Mendez. This wine, made from a Portuguese grape variety commonly found in Port blends, also shines as an exceptional dry wine.
Gimenez Mendez, a leading producer in Canelones, Uruguay, is known for its range of outstanding red wines, and their Touriga Nacional is no exception. With a few years of aging, this wine developed further complexity and mellowed its youthful intensity. It is tannic and bold, making it an excellent match for beef, with enough acidity to balance the richness of the meat. Notes of mushrooms and soy, derived from aging, perfectly complement the flavours of the dishes, while red and black fruit, along with roasted and herbal undertones, enhance the overall pairing experience.
This beautiful wine is a wonderful choice to enjoy with a hearty beef-based meals, and of course share with good company. Available from farsonsdirect.com
This wine pairs perfectly with the following recipes...
pg 63
CHEF FAISAL
BEEF TENDERLOIN BITES
pg 60
CHEF FAISAL
BEEF TENDERLOIN WITH ANCHOVY CREAM SAUCE
Decadent Desserts.
RELISH THE VIBRANT AND REFRESHING TASTE OF THE SUNSHINE ORANGE CAKE, WHERE THE TANGY CITRUS FLAVOURS BLEND PERFECTLY WITH THE RICH CARAMEL SAUCE AND CRUNCHY ALMONDS. THIS DESSERT IS SURE TO BRIGHTEN UP ANY OCCASION.
Ingredients
For the cake
100g butter
155g brown sugar
1 tbsp honey
¼ cup (60 g) eggs, room temp
100g almond flour
130g all-purpose flour
1 pinch of salt
1 tsp vanilla extract
1 tsp ground star anise
1 tsp baking powder
10 fresh/ripe figs
For poached figs
3 tbsp granulated sugar
6 tbsp red wine
6 fresh figs
Method
Preheat the oven to 350°F (175°C). Butter and line the bottom and sides of an 8-inch (20 cm) springform pan with parchment paper.
To make the cake batter, place softened butter, honey, and brown sugar in the bowl of a stand mixer and beat until smooth. Reduce the mixer speed to low and gradually add the eggs, mixing until the batter is smooth and homogeneous.
In a separate bowl, combine almond flour, all-purpose flour, salt, baking powder, and ground anise. With the mixer on low speed, slowly add the almond flour mixture to the butter mixture, mixing until well combined. Add vanilla extract and mix slightly.
Pour the batter into the prepared pan and level the top with a spoon or rubber spatula.
Cut each fig vertically into four long wedges. Arrange the fig wedges on top of the cake in concentric circles, cut sides up. Slightly immerse the figs into the batter, making sure not to overlap them.
Bake for about 40 to 50 minutes. Check the cake's readiness by inserting a toothpick into the center: it's done if it comes out clean. Remove the cake from the oven and allow it to cool before taking it out of the mold.
To make the poached figs, place sugar in a small saucepan and heat until it starts to caramelize. Remove the pot from heat and carefully add the red wine (be cautious as it may splash). Return the pan to medium heat and let the caramel dissolve in the wine. Add fig quarters and toss them gently, just warming them up.
Fresh Fig & Almond Breakfast Cake
By Chef Faisal – Prep/Cook time: 70min, Serves: 8-10
tastehistory.mt
Syrniki
By Chef Eunice – Cook/Prep: 30min / Chilling time: 40
min – Serves: 4–6
"Syrniki are a delicious and healthy breakfast or dessert, packed with protein."
Ingredients
453g cottage (farmer’s cheese), preferably high fat content
1 large egg
1 + 1/2 tbsp sour cream
1 tbsp vanilla sugar (or granulated sugar + 1/2 tsp vanilla extract)
1-2 tbsp semolina
2-3 tbsp all-purpose flour, for dredging
3-4 tbsp oil for frying
Optional
1/2 cup raisins or 1 tbsp lemon zest Sourcream or plain yoghurt, jam for serving
Method
In a medium bowl combine the cottage (farmer’s) cheese, egg, sour cream, sugar, and 1 tbsp of semolina. Mix well with a wooden spoon or with a hand mixer at low speed, until smooth (about 1 minute). It will be quite sticky. Do not use a blender as the mixture becomes too loose. Since the fat and water content of your cheese can greatly vary, start with one 1 tablespoon of semolina and add the second one if the mixture is still too sticky. I would not recommend adding more than 2 tbsp of semolina until you’ve chilled the batter (It will thicken up a bit.)
Stir in any additions like raisins or lemon zest if using. Place the bowl with mixture in the refrigerator, for about 30 minutes. It will
thicken up, but it can still be a bit sticky to touch. If the batter is still too loose, you can add another tablespoon of semolina, but it should be okay to shape the pancakes.
Take some batter at a time (about 1/4 cup) and shape into thick pancakes. I prefer smaller syrniki, but you can use more batter per one. If the batter is sticky, you can lightly dust your hands with flour. Depending on the size, you should get around 10 to 16 pancakes.
Add the flour into a small plate. Dredge the pancake with flour on both sides. Shake off the extra flour. Transfer them onto a plate or board and freeze for 10 minutes. Freezing is optional, but it helps keep their shape.
In the meantime, preheat oil in a large non-stick pan over medium heat (you might need to adjust to slightly lower heat later.)
Gently arrange the pancakes into the pan using a spatula. Cook on medium-low heat for about 4-5 minutes, or until each side is golden brown. While frying, avoid moving or flipping them too early as you can damage the sear.
Gently flip and cook for another 4-5 minutes. Transfer the fried pancakes onto a paper towel to absorb the excess oil. Fry the remaining pancakes adding more oil if necessary.
Serve them warm right away or keep refrigerated for up to 3 days (simply reheat in a microwave). Enjoy dusted with icing sugar, with sour cream and/ or jam!
Date Delight Cake By Chef Faisal Prep/cook: 1hr – Serves: 4–6
"Delight in the sweetness of this date cake, enhanced by the rich caramel sauce and the tangy mixed berry compote. This dessert is a perfect blend of flavours and textures, making it a memorable treat."
For the Caramel Sauce:
1 cup white sugar
2 tbsp Benna butter
½ cup Benna whole milk
1/3 cup cooking cream
for the date cake
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
pinch sea salt
¼ tsp cinnamon powder
¼ tsp nutmeg powder
2 large eggs
¼ cup white sugar
100g butter
1/3 cup brown sugar
150g dates paste
60g date cubes
for the mixed berry compote
100g frozen raspberries
100g frozen blueberries
100g frozen strawberries
½ cup white sugar
20ml apple cider vinegar
for plating
550g dates cake
250g mixed berry compote
2g rose petals
for the caramel sauce
In a cooking pot, melt white sugar until it turns brown. Add butter and beat well. Stir in cooking cream and remove from heat. Add milk and whisk well.
for the date cake
Preheat the oven to 175°C. In a mixing bowl, combine baking powder, baking soda, all-purpose flour, nutmeg, cinnamon, and sea salt. Strain well.
In a dough mixer, beat butter, white sugar, and eggs until smooth. Add date paste and mix well.
Gradually add the strained flour mixture and dates cubes. Mix well. Pour the cake mix into a round mould brushed with butter and lined with baking paper and bake for 40 minutes.
for the mixed berry compote
In a saucepan, combine all ingredients and cook on medium heat for 10 minutes.
for plating and serving
Place the whole cake on a plate. Spread the mixed berry compote on top. Decorate with rose petals. Cut into quarters to serve.
By Kieth Abela – Prep/Cook time: 45min, Serves: 8
LightPlum Tart
THIS LIGHT PLUM TART COMBINES BUTTERY PUFF PASTRY WITH SWEET, JUICY PLUMS. TOPPED WITH A DELICATE REDCURRANT GLAZE, IT BAKES TO GOLDEN PERFECTION, OFFERING A CRISP, CARAMELISED TREAT THAT'S EASY TO MAKE. SERVE IT WARM WITH A DOLLOP OF CRÈME FRAÎCHE OR ICE CREAM FOR A DELIGHTFUL DESSERT THAT’S SURE TO IMPRESS.
Ingredients
500g puff pastry (all butter)
Flour, for dusting
10–12 ripe plums, halved & stoned
4 tsp sugar
3 tbsp redcurrant jelly
Method
Preheat the oven to 220c/fan 200c. Roll out the pastry on a lightly floured surface into a rough circle. Cut it into a disc about 28-30 cm in diameter, using a large dinner plate as a guide. Transfer to a baking tray.
Cut each plum across into 4 or 5 slices and arrange them slightly overlapping on the pastry. Sprinkle over the sugar and bake for about 20 min, until the pastry is puffed up, crisp and golden and the sugar has slightly caramelised.
Meanwhile, put the redcurrant jelly into a pan with 2 tsp of water. Warm over a gentle heat till melted. Leave aside to cool slightly but do not let it set.
Remove the tart from the oven and brush with the redcurrant glaze. Cut into 8 wedges and serve with crème fraiche or ice cream
Ingredients
1 kg plums, halved
2 tbsp demerara sugar
½ tsp ground cardamom
1 sprig rosemary salt to taste
Method:
For the ganache
200g fresh cream
200g white chocolate zest of one orange almond biscuits as garnish
Bring the fresh cream to a boil with the orange zest. Place white chocolate into a bowl and pour the cream over, stir well till chocolate has entirely melted. Move to fridge.
Place the plums skin side down in a tray, and season them with a pinch of salt, the sugar, herbs and spices.
Cook under a grill on high heat for 5-8 minutes. Place the still warm plums on the base of the plates, top with crushed almond biscuits and a spoonful of ganache.
"THE GRILLED PLUMS
& WHITE CHOCOLATE GANACHE OFFER A DELIGHTFUL MIX OF SWEET AND SPICY FLAVORS. CARAMELIZED PLUMS ARE PAIRED WITH A CREAMY, ZESTY WHITE CHOCOLATE GANACHE AND TOPPED WITH CRUSHED ALMOND BISCUITS FOR A SOPHISTICATED, EASYTO-MAKE DESSERT."
Grilled Plums with White Chocolate Ganache – By Keith Abela – Cook/Prep: 25min – Serves: 4
Sunshine Orange Cake
By Chef Faisal – Cook/Prep: 1hr – Serves: 3
Ingredients
1 ½ cup all-purpose flour
2 ½ cups corn flour
1 ½ tsp baking powder
Pinch of baking soda
1 cup white sugar
120g butter
2 large eggs
1tsp vanilla essence
130ml orange juice
Method
4 tbsp cream cheese
½ tsp orange zest
Pinch of sea salt
For plating
500g orange cake
3 tbsp caramel sauce
1 tsp icing sugar
3 slices dehydrated orange
Crushed almonds
Preheat the oven to 170°C. In a mixing bowl, combine all-purpose flour, corn flour, baking powder, baking soda, and sea salt. Strain the mixture. In a dough mixer, beat butter, eggs, vanilla essence, and white sugar until smooth.
Add cream cheese and orange juice, and beat well. Gradually add the strained flour mixture and orange zest. Mix well with a spatula.
Pour the cake mix into a buttered square baking pan lined with baking paper. Bake for 40 minutes.
For plating and serving
Place the baked cake on a wooden board. Drizzle with caramel sauce. Sprinkle with icing sugar and decorate with dehydrated orange slices and crushed almonds.
"RELISH THE VIBRANT AND REFRESHING TASTE OF THE SUNSHINE ORANGE CAKE, WHERE THE TANGY CITRUS FLAVOURS BLEND PERFECTLY WITH THE RICH CARAMEL SAUCE AND CRUNCHY ALMONDS. THIS DESSERT IS SURE TO BRIGHTEN UP ANY OCCASION."
LACTOSE FREE MILK
There is a misconception about the word "lactose." It has become a buzzword for many consumers and marketers alike. Lactose is a sugar naturally present in milk. Lactose is broken down by infants into simpler sugars via the enzyme lactase. When milk consumption is reduced at any point in life, the body reduces the amount of lactase and, thus, the ability to digest lactose. As a result, lactose ends up in the intestines where it is fermented. Fermentation results in the generation of gases, leading to bloating and discomfort. It is worth mentioning that retaining consistent consumption of milk throughout one’s life will likely result in the body’s ability to digest lactose without any side effects. However, there are instances where people are born without the lactase enzyme and, consequently, the ability to digest milk. The inability to digest lactose is referred to as lactose intolerance.
Nowadays, lactose-free products are on the rise. Fresh Maltese milk is also available as
a lactose-free variant, achieved by adding lactase following pasteurization. There is confusion leading several media sources to portray a lactose-free diet as a clean and healthy diet, making it more of a lifestyle choice than a health condition. Additionally, this is putting people off dairy products due to lactose. This reduction in dairy consumption is subsequently increasing lactose intolerance globally. Strictly speaking, lactose has a lower glycemic index than table sugar, meaning it is absorbed more slowly into the bloodstream. It is also the main food source for certain healthy gut bacteria, which are key to a healthy lifestyle. Therefore, if we continue to consume milk consistently, we can enjoy the benefits offered by milk containing natural lactose.
As Benna is the market leader for fresh milk products in Malta, we pride ourselves on understanding that the needs of our customers are always evolving. As a result, we are proudly providing more and more lactose-free products. Some of the latest additions to our lactose-free
range include lactose-free natural yogurt, which complements the banana, strawberry, and vanilla-flavored yogurts. We have also added pure unsalted lactose-free butter, perfect for cooking or just using on toast or sandwiches. We also offer 250g tubs of Fresh LactoseFree Irkotta, ideal for pies or as part of a fresh, healthy salad. Apart from the regular lactosefree milk, which comes in 1-liter and 500ml cartons, we now have limited-edition milkshakes made with lactose-free milk, so they can be enjoyed by everyone without compromising taste and quality.
Let’s not forget the recently launched ProMilk range, which is also lactose-free with the added benefits of reduced fat, less added sugar, and enhanced protein and vitamins. With a variety of products ranging from natural milk to chocolate and strawberry-flavored milkshakes, and pomegranate, blueberry, and panna cotta yogurts, there’s something for everyone to enjoy a sweet yet healthy treat.
Seeds of Prosperity
The pomegranate, Punica granatum, has a long and rich history in Europe, where it has been a symbol of prosperity, fertility, and eternal life for millennia. Originating from the region encompassing modern-day Iran and the surrounding areas of the Middle East, the fruit made its way to Europe through ancient trade routes and cultural exchanges.
The cultivation of pomegranates in Europe dates back to the ancient Mediterranean civilizations. The Phoenicians, seafaring traders from presentday Lebanon, are believed to have introduced the fruit to the southern Mediterranean around 1200 BCE. The pomegranate then spread through the Greek and Roman worlds, becoming deeply embedded in their mythology and art. In Greek mythology, the fruit was linked to the goddess Persephone, whose consumption of pomegranate seeds bound her to the underworld, symbolising the cycles of life, death, and rebirth. In ancient Greece, pomegranates were grown in gardens and depicted in art, notably as offerings to the gods.
The Romans further embraced the pomegranate as a luxury item and food source, growing it in their orchards and villas. It was also used in medicinal remedies, with Roman naturalists like Pliny the Elder praising its health benefits. The Latin word for the fruit, malum punicum (“Carthaginian apple”), reflects the influence of the Carthaginians, who likely played a role in its dissemination throughout the Mediterranean.
During the early Middle Ages, pomegranates remained relatively rare in Europe, mainly cultivated in the warmer regions of the Iberian Peninsula and southern Italy. The Moors, who brought extensive agricultural knowledge when they conquered parts of Spain in the 8th century, contributed to the fruit’s cultivation. The Spanish city of Granada, named after the pomegranate, bears witness to its cultural importance. In Moorish Spain, the fruit symbolised abundance and was frequently depicted in Islamic art and architecture, with its seeds likened to the unity of believers.
Health benefits:
This ruby-red fruit is not only delicious but also contributes significantly to overall well-being. Below are the top six benefits of consuming pomegranate:
1. Rich in Antioxidants
Pomegranates are loaded with antioxidants, particularly polyphenols, which are potent in
combating free radicals. These antioxidants help reduce oxidative stress, which can protect cells from damage and lower the risk of chronic diseases such as heart disease and cancer.
2. Supports Heart Health
Regular consumption of pomegranate juice or seeds can have a positive impact on heart health. The fruit helps lower blood pressure, reduce LDL (bad) cholesterol levels, and prevent the oxidation of cholesterol, which is a major contributor to heart disease. Additionally, pomegranate has been shown to improve blood flow, reducing the risk of arterial plaque buildup.
3. Anti-Inflammatory Properties
Pomegranate possesses strong anti-inflammatory effects due to its high concentration of antioxidants. Chronic inflammation is linked to many serious conditions, including heart disease, cancer, diabetes, and Alzheimer’s. By reducing inflammation, pomegranate can help mitigate these risks and promote better long-term health.
4. May Help Fight Cancer Research suggests that pomegranate may have
anti-cancer properties, particularly in reducing the risk of breast and prostate cancers. The antioxidants in pomegranate, such as punicalagins and anthocyanins, have been found to inhibit the growth of cancer cells and prevent them from spreading. While more research is needed, the current findings are promising.
5. Boosts Digestive Health
Pomegranates are a good source of dietary fiber, which is essential for a healthy digestive system. Fiber helps regulate bowel movements, preventing constipation and promoting a healthy gut. Moreover, the anti-inflammatory properties of pomegranate can also help alleviate symptoms of inflammatory bowel diseases like Crohn’s disease and ulcerative colitis.
6. Improves Skin Health
The antioxidants in pomegranate also benefit the skin by reducing the signs of aging, such as wrinkles and fine lines. Pomegranate extract can help protect the skin from damage caused by UV rays and environmental pollutants. Furthermore, it promotes collagen production, which is crucial for maintaining skin elasticity and firmness..
READY TO SERVE CHILL, POUR, SERVE
