Served meets the talented Executive Chef at Hilton Malta
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Introducing Mazzei, Autumn / Winter 2024
This season, experience the latest by Francesco Mazzei at Villa Corinthia: Where the menu and location are as charismatic as the maestro himself.
RESERVATIONS: +356 25442732 OR DINING.PALACE@CORINTHIA.COM
As the golden hues of Autumn deepen and the chill of winter begins to creep in, our cravings shift to comforting, soul-warming dishes. This issue of Served is brimming with recipes and ideas to celebrate the season’s bounty, whether you're savoring a quiet breakfast or hosting a festive gathering.
Seasonal star mushrooms take centre stage this issue, while these delightful breakfast recipes are perfect for starting cozy mornings on the right note. We also delve into the art of pairing wine with lamb, featuring expert tips in our 'Which Wine & Why', ensuring your Autumn meals are perfectly complemented. For those looking to snack healthily, we present a selection of recipes using wholesome H&B ingredients that are as nutritious as they are satisfying.
Returning to our pages is the beloved Gennaro Contaldo, a tribute to the rich flavours of patience and tradition. We also introduce Chef Eduardo Gandia Martinez, the Executive Chef of Hilton Malta, whose exceptional culinary skills are a feast for the senses. Meanwhile, Executive Chef Alan Tabone brings us innovative dishes served at Gracy’s Arts & Supper Club, adding a touch of sophistication to this season’s offerings.
As we gear up for the festive celebrations, consider this issue your warm-up to the holiday season. From mushrooms to memorable mains, wine pairings to healthy bites, we’ve gathered it all to inspire your kitchen adventures this Autumn.
Happy cooking!
Contributing Editor: Keith Abela
Art Direction: VOCĀB®
Photography: Matthew B Spiteri
Contributors: Adam's Fish Shop
Faisal Al Daleigan
Gennaro Contaldo
Kieran Creevy
Eduardo Gandia Martinez
Lisa Paarvio
Louise Sammut
Petros Skarmoutsos
Alan Tabone
Advertising: Sam Psaila 7788 0300
Printing: Print It
Gennaro Contaldo’s’ Slow: Easy, Comforting Italian Meals Worth Waiting For’(Pavilion Books). Photos: David Loftus. Editor's Pick
GIFT HAMPER UNLIKE ANY OTHER
..."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.
Faisal Ahmed
Aldeleigan 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 Sammut
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 flavourful 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 Tabone
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 flavours and seasonal ingredients.
Eduardo Gandia
Martinez
Eduardo Gandia Martinez, Executive Chef at Hilton Malta, was raised in Alicante, where his family of farmers and butchers inspired his passion for Mediterranean cuisine. Immersed in a culture of fresh ingredients and bold flavours, he developed a deep respect for food, crafting dishes that honour tradition while celebrating the essence of every ingredient.
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.
“TREAT YOURSELF TO SOME OF THE DEL
LET THE FESTIVITIES BEGIN
Alan Tabone shares glimpses of this Christmas Season's luxurious menu at Gracy's Arts & Supper Club
60
BIKEPACKING CATALONIA
Explore Catalonia’s rugged beauty, vibrant cuisine, and stunning landscapes. Recipes for Seafood Paella and Avocado Chocolate Mousse complete the journey
RISE + SHINE
A vibrant brunch recipe combining creamy guacamole, perfectly poached eggs, and earthy roasted beetroot. A quick, fresh, and delicious start to the day
50 72
IL RAGU ANTICO
Gennaro’s slow-cooked ragu, a cherished symbol of Sunday family traditions in southern Italy. Rich, aromatic, and steeped in history.
21
SEASONAL STAR
Kieth Abela explores the allure, culinary versatility, and health benefits of mushrooms—perfect for the cooling days of fall
SEASONAL LAMB
Chef Faisal delights us once again with his irresistible, mouth-watering lamb dishes that promise to satisfy every craving
ICIOUS RECIPES THIS SEASON BRINGS”
48
SLOW–COOKED LAMB SHANK
Infused with BBQ sauce, rosemary, and thyme, served with aromatic basmati rice, roasted vegetables, and spices.
42
A VIBRANT DISH BY HILTON MALTA
Featuring fresh red snapper on a base of organic algae chlorophyll, with a refreshing seaweed salad and olives.
36
Q+A – EXECUTIVE CHEF
Chef Eduardo Gandia Martinez shares his culinary journey, from Alicante's vibrant food culture to leading Hilton Malta’s kitchen
94
ON THE BOTTLE
Join us as we explore the wonderful wines inspired by Fr Vincenzo’s 1731 sermon and heavenly feast.
80
PEPERONI AL FORNO RIPIENI
This traditional dish features roasted peppers stuffed with a vibrant, flavorful risotto and fresh mint. A recipe from his book Slow: Easy, Comforting Italian Meals Worth Waiting For
96
GRANOLA CHOCOLATE MOUSSE
This dessert offers layers of crunchy granola, smooth chocolate mousse, and cream cheese, a perfect balance of textures and flavours.
" FROM EARTHY, FRESH INGREDIENTS TO HEARTY, SOUL-WARMING RECIPES, NOW’S THE TIME TO EMBRACE EVERY MOMENT AS WE CELEBRATE THE TRANSITION TO COOLER DAYS."
020. SEASONAL STAR
Explore the versatility and rich history of mushrooms. From their ancient origins to their many uses today, these fungi remain a seasonal favourite
024. CRAFTING EXPERIENCES
Served catches up with General Manager Alexandra Pisani at the iconic Corinthia Palace
027. RISE + SHINE
Three creative breakfast recipes crafted by the talented Chef Faisal. These dishes bring a fresh twist to breakfast classics, making every bite a reason to rise and shine
036. Q+A EDUARDO GANDIA MARTINEZ, HILTON MALTA
Served meets up with Executive Chef Martinez who shares his story, as well as two innovative recipes to really elevate this season
045. CELEBRATING SUSTAINABILITY
Discover exceptional product quality and dedication to customer satisfaction at Adam's Fish Shop
050. SIMBOLO DELLA DOMENICA
Celebrity Chef Gannaro Contaldo shares an Italian staple steeped in tradition, love, and ritual
054. LET THE FESTIVITIES BEGIN
Alan Tabone, Executive Chef at Gracy's Arts & Supper Club shares four extravagant dishes from this season's festive menu
060. BIKEPACKING
Humbert Campins, Photographer Lisa Paarvio & friends travel through rural Catalonia on gravel bikes; a route that takes them north of the city of Girona, into the breathtakingly beautiful Collsacabra mountains, whilst cooking traditional Catalan & Spanish cuisine
072. INSPIRED BY THE SEASON
Chef Faisal shares two lamb classics which will leave your guests impressed
077. WHICH WINE & WHY?
Petros Skarmoutsos, Wine Manager for Farsons Group pairs the perfect wine for three delicious seasonal dishes featured in this edition
084. HARMONISING HERITAGE WITH CONTEMPORARY ELEGANCE
We visit a building originally constructed in1885, a semi-detached villa which has undergone an intricate restoration, with significant contributions from Halmann Vella, a distinguished name in local surfacing and design
086. DECADENT DESSERTS
To celebrate this Autumn season Served brings a perfect mix of flavours and textures to satisfy all cravings
Scan the QR code and find hundreds more delicious recipes to sink your teeth into.
"AS LEAVES FALL AND RAIN RETURNS, MUSHROOMS RISE—A FLEETING AUTUMNAL GIFT STEEPED IN RARITY AND PRESTIGE. FROM HUMBLE BUTTONS TO PRIZED TRUFFLES, MUSHROOMS EMBODY THE SEASON'S MAGIC AND COMPLEXITY.."
Words: Keith Abela, founder of Natural Preserves.
SAVOURING MUSHROOMS
Its Autumn , the weather is finally cooling down and the rain has just started to pick up again, the leaves begin the fall and amongst those leaves mushrooms start to appear. What more Autumn ingredient (other then pumpkin) is there then mushrooms, well at least to me and other mushroom hunters around the world.
In the world of food mushrooms are heralded as one of the most luxurious ingredients around, from the simple button and expensive morels to the jaw-dropping prices and flavours of white truffles, and with good reason. Farmable gourmet varieties like shiitake and oyster require very specific controlled environments to grow properly, making them quite expensive to cultivate. The environment needs both humidity and temperature controls and needs to be grown in an extremely clean environment as they’re prone to infections. Wild varieties are rare and expensive because of the same reasons, they’re amazingly hard to spot, especially if they’re varieties that enjoy growing under the ground, in a relationship with the tree, or berried under leaf litter, moss or soil mound (often called a shrump). Mushrooms like truffles can only be sought out by specially trained animals, like pigs, dogs or squirrels. They’re also very susceptible to other fungal diseases, some edible like lobster and fried-shrimp mushrooms, and some inedible like Trichoderma, and they even battle for supremacy over food sources so an inedible species could easily kick out an edible species, taking over its food source. You also have another factor, fruiting temperatures, mushrooms need very precise ranges of temperatures to emerge, so really wild mushrooms are at the mercy of nature and tend to only be around for a couple of weeks at best. Although some species have been
noted to get to 80 years old and all this is just a fraction of the equation.
One must have the knowledge on edible, inedible, and toxic varieties and their families, how to collect spore prints, where and how they grow, what plants and trees can create a symbiotic relationship with them, an art that can take years to master. In fact every year there are loads of stories of hobbyist foragers and professionals making mistakes and picking an imposter variety and selling them, something that has resulted in both sickness and death. You also need eyes like a hawk because many of them are so hard to spot. All this adds to the alure of mushrooms, their rarity, price and prestige. But what is a mushroom you may ask? And how many of them are edible?
Simply put a mushroom is the fruit of the ‘plant’ called the mycelium network, created to be able to spread their seed or spores in this case so the colony can spread to new food sources. So in essence, we are really eating the fruit of the invisible mushroom plant, except (with a few exceptions) not sweet and made from chitin, the same material that crab and lobster shells are made of.
Well there are around 2000 edible varieties available in the world and around 200 species which are farmed on mass scales, for both food and medicine, and they then fall under families like agaricus (button, portobello), Pleurotus (oyster mushrooms), etc. all with their own flavours and characteristics, just like cauliflower and broccoli taste different but from the same family. so when you think about it, the current situation we are in with mushrooms when we go to the green grocers is the equivalent of them only stocking, bananas, potatoes, and onions.
Anyway, almost all edible mushrooms are made of chitin, a material that needs high heat to break down, so when cooking mushrooms the best thing to do is to cook them at high
temperatures of above 120°C in a dry pan with a little oil, this also helps remove air pockets and water trapped in the mushroom making them meatier and more intense. Truffles have an exquisitely delicate flavour, so just a small amount of oil is all you need. On the same note, eating raw mushrooms will provide you with little to no nutrients at all. Science is also proving that incorporating different varieties of mushrooms in your diet has a myriad of health benefits so add as many you can to a meal, even supplements can be found that really help in this regard.
Mushrooms are a powerhouse of flavour and texture and can replace meats and fish easily in any diet, or accompany them with your main protein source as a fantastic side.
By Louise Sammut – Prep/Cook
time: 40min, Serves: 4
WILD MUSHROOM SAUTÉ WITH SAGE BUTTER & TRUFFLED CAULIFLOWER MASH
Ingredients
250g wild mushrooms of choice
1 clove garlic, cut in half
1 small cauliflower head, cut into florets
1 medium potato, (peeled & chopped in quarters)
3-4 tbs truffle oil
3 tbs grated Parmesan cheese
2 tbs butter
12 sage leaves
Method
Place cauliflower florets, potato and salt in a pot and bring to a boil over high heat. Cook for about 15 minutes until tender.
Sautee the mushrooms (I used Pioppini mushrooms) in a pan over medium-high heat with a little olive oil, garlic clove, salt and pepper. Cook until tender and evenly browned. Remove from heat and keep warm until ready to serve.
Drain the cauliflower and potato well and let sit in the hot pot for a few minutes to dry out. Add the parmesan cheese and truffle oil together with the garlic clove that was used to sauté the mush rooms. Process until creamy with a hand blender
and adjust seasoning with salt and freshly ground pepper.
Just before serving, melt the butter in a pan until it begins to foam. Add the sage leaves in a single layer and cook until the leaves become crispy, and the butter is infused with the nutty sage flavor.
Spread the truffled cauliflower mash across a plate using the back of a spoon. Top with the sauteed mushrooms and drizzle with the fragrant sage butter. Finish off by garnishing with the crispy sage leaves.
Q+A: Crafting Experiences
DRIVEN BY A PASSION FOR EXCEPTIONAL GUEST EXPERIENCES, THIS ICONIC PROPERTY HAS EMBRACED INNOVATION WHILE HONOURING ITS LEGACY AS A LANDMARK. FROM THE INNOVATIVE PLANT-BASED CREATIONS AT JOSEPHINE’S TO CHEF FRANCESCO MAZZEI’S WARM, ITALIAN-INSPIRED DINING AT VILLA CORINTHIA, THE HOTEL’S CULINARY EVOLUTION SHOWCASES ITS DEDICATION TO BLENDING TRADITION WITH MODERN FLAIR. SERVED CATCHES UP WITH GENERAL MANAGER ALEXANDRA PISANI TO FIND OUT MORE
How did your journey lead you to become the General Manager of Corinthia Palace?
The transition to General Manager happened very organically. Having worked in hospitality since the age of 15, my passion for creating exceptional guest experiences has always driven me. Corinthia Palace is a property of great significance to the Corinthia group, and I felt a strong desire to bring my vision to life here. It’s been an exciting journey, and I’m proud to contribute to the continued evolution of this iconic landmark.
Why did you believe Josephine’s was a great addition to launch at Corinthia Palace?
Josephine’s was born out of our desire to bring something curious, crafted, and conscious to Corinthia Palace and evolve Corinthia Palace into a more modern experience. Therefore, Josephine’s presented itself as the perfect concept to bring to the heart of the hotel. By collaborating with like-minded partners such as Origin Coffee, we introduced a natural go-to spot for business lunches and casual gettogethers. This cemented Corinthia Palace as a leading destination and broke into the market as
a new modern establishment, all while holding its legacy and historic roots.
How has Josephine’s contributed to the evolution of Corinthia Palace?
Josephine's entered the market as a leading plant-based coffee shop, marking a significant step in Corinthia Palace's culinary evolution. By introducing a plant-based element to the hotel’s offerings, it showcased Corinthia Palace’s commitment to innovation and forward-thinking cuisine. This addition reflects the hotel’s ongoing dedication to culinary excellence, providing guests with diverse, health-conscious options.
Can you describe the culinary approach at Josephine’s, such as the focus on innovative plant-based dishes?
Josephine’s is renowned for its innovative approach to both coffee and cuisine. Each dish reflects a modern culinary philosophy, blending fresh, high-quality ingredients with creative techniques. Standout dishes like our Sweet and Sour BBQ Jackfruit Bun, featuring beetroot BBQ sauce glazed jackfruit in a savoury sandwich, and our Raw Pad Thai Salad, bringing an Asianinspired raw kick to the menu, exemplify this creativity. This combination of specialty coffee and innovative plant-based cuisine positions Josephine’s as a leader in contemporary dining.
Villa Corinthia, an iconic building – what inspired the collaboration with Chef Francesco Mazzei?
Chef Francesco Mazzei's deep passion for Italian cuisine, combined with his innovative approach and commitment to sustainability, made him the perfect partner for Villa Corinthia.
His dedication to using high-quality, locally sourced ingredients, along with his ability to blend tradition with contemporary flavours, resonated with our vision for the transformation of Villa Corinthia. The collaboration was born from a shared vision to create a warm, inviting atmosphere that honours the building’s rich legacy, while embracing a modern and approachable dining experience.
What was your goal in transforming Villa Corinthia? What did you envision— moving away from fine dining, incorporating homestyle dishes, creating a more inviting atmosphere?
Moving away from formal fine dining, the vision was to introduce homely, authentic and delicious food, making the space feel welcoming for both locals and visitors alike. By combining the grandeur of the space with a warm, relaxed dining experience, the transformation aimed to maintain the elegance of Villa Corinthia while offering a more comfortable and approachable atmosphere.
How do you envision the culinary aspect of Corinthia Palace continuing to evolve?
Our collaboration with Chef Francesco Mazzei extended to our outdoor restaurant, The Summer Garden, where we introduced poolside bites and trattoria-style dining in the magical setting of our outdoor pool. Combined with live music nights and the serene ambiance of our garden, The Summer Garden became a summer sensation. With a Michelin-star restaurant, a plant-based coffee shop, Italian cuisine, and a Far-Eastern restaurant, Corinthia Palace remains a culinary destination to watch as we push the boundaries of the dining scene.
What’s next?
As we look ahead to 2025, we aim to introduce initiatives that foster a sense of community and belonging, creating a place that helps connect and inspire all in one. Our vision is to blend food with enriching experiences, offering guests something truly immersive.
..."JOSEPHINE’S WAS DESIGNED TO BLEND CURIOSITY, CRAFTSMANSHIP, & CONSCIOUSNESS—A FRESH CONCEPT
THAT EMBRACES CORINTHIA PALACE'S LEGACY IN A MODERN WAY"...
RISE 'N' SHINE
..."Try your hand at three creative breakfast recipes crafted exclusively for Served. These dishes bring a fresh twist to breakfast classics, making every bite a reason to rise and shine.."...
Truffled Scrambled Eggs on Toast with Creamy Avocado By Chef Faisal – Prep/cook: 10min – Serves: 1
" A LIGHT YET SATISFYING BREAKFAST, THIS DISH OFFERS A CREAMY SCRAMBLED EGG BASE BALANCED BY THE HEAT OF SRIRACHA
AND THE EARTHINESS OF TRUFFLE, ENHANCED BY THE CRUNCH OF TOAST."
For the scrambled egg:
2 eggs
1 pinch sea salt
1 pinch black pepper powder
2 tsp olive oil
For the topping:
1 slice bread, toasted
Scrambled egg mix (2 eggs)
2 tbs sriracha hot sauce
1 avocado sliced
1 pinch sumac powder
Micro greens to decorate
3 slices truffle
Method
Crack the eggs into a bowl, add salt and pepper, and whisk until smooth. Heat olive oil in a nonstick pan on medium heat. Add the egg mixture and gently stir, cooking until it has a creamy texture.
Beetroot Avocado Eggs Benedict By Chef Faisal – Prep/cook: 35min – Serves: 1
" A NUTRITIOUS BRUNCH PLATE THAT PAIRS THE RICHNESS OF POACHED EGGS WITH THE CREAMY GUACAMOLE AND EARTHY ROASTED BEETROOT, CREATING A FLAVOURFUL COMBINATION OF TEXTURES."
For the Guacamole Sauce:
100g avocado
20g chopped tomato
10g white onion
Pinch black pepper powder
2 tsp lemon juice
2 tsp Dijon mustard
Pinch sea salt
Chopped parsley
For the Poached Eggs:
500ml water
3 tsp vinegar
2 eggs
For the Roasted Beetroot:
100g beetroot wedges
2 tsp olive oil
Pinch sea salt
Pinch black pepper powder pinch dry oregano
For Plating:
2 pcs muffin, toasted
Guacamole sauce
2 slices roasted beetroot
Pinch sumac powder
Micro greens
For the Guacamole Sauce:
In a bowl, mash together the avocado, chopped tomato, onion, black pepper, lemon juice, mustard, sea salt, and chopped parsley until smooth.
For the Poached Eggs:
Bring water and vinegar to a gentle boil in a pot.
Reduce the heat to simmer, and carefully crack the eggs into the water. Cook for 3 minutes, then remove with a slotted spoon.
For the Roasted Beetroot:
Toss beetroot wedges with olive oil, salt, pepper, and oregano. Roast in a preheated oven at 200°C for 20 minutes.
Shakshuka with Feta Cheese – By Chef Faisal – Prep/cook : 35min – Serves: 1
"A MIDDLE EASTERN-INSPIRED DISH, SHAKSHUKA COMBINES RICH, SPICED TOMATO SAUCE WITH FRESH EGGS. THE ADDITION OF CREAMY FETA AND FRESH HERBS ELEVATES ITS PRESENTATION AND TASTE."
Ingredients for the tomato chunk sauce:
150g chopped peeled tomatoes
1 tsp onion powder
½ tsp dry basil leaves
1 tsp garlic powder
1 tsp white pepper powder
2 tsp dark brown sugar
1tbs fresh thyme
½ tsp cumin powder
½ tsp sea salt
For the Shakshuka:
100g tomato polpa
1 sprig fresh thyme
2 eggs
to garnish:
A handful of crumbled feta cheese, chopped parsley and micro greens
For the Shakshuka:
Combine all ingredients in a pot and cook on low heat for 25 minutes until thickened.
In a cast iron pan, add the tomato polpa sauce and fresh thyme and cook for 2 minutes, then gently crack eggs into the sauce.
Cover and cook on low heat for 5 minutes until the eggs are set.
To Serve:
Transfer the cooked shakshuka to a plate. Garnish with crumbled feta cheese, chopped parsley, and microgreens for a vibrant finish.
" A DECADENT DESSERT, THIS BANANA PUDDING COMBINES LAYERS OF CREAMY SAUCES, RICH CARAMEL, AND CHOCOLATE WITH A TOPPING OF CARAMELISED BANANAS FOR A SATISFYING TREAT."
Ingredients
Salted Caramel Sauce:
250g white sugar
60g butter
80ml cooking cream
80ml milk
½ tsp sea salt
For the Chocolate Sauce:
100g milk
200g chocolate chips
For the White Cream Sauce:
150ml cooking cream
100ml condensed milk
20g white sugar
100ml whipping cream
20g icing sugar
For the Caramelised Banana:
100g banana slices
10g white sugar
5g butter
For the Banana Pudding Preparation:
60ml chocolate sauce
100ml white cream sauce
5 pcs lady finger biscuits
60ml caramel sauce
50g caramelized banana
Method
For the Salted Caramel Sauce:
In a saucepan, cook white sugar until caramelized. Add butter and stir until combined. Remove from heat, add cooking cream, milk, and sea salt, and whisk until smooth.
For the Chocolate Sauce:
Heat milk in a saucepan, remove from heat, and add chocolate chips. Stir until fully melted.
For the White Cream Sauce:
In a saucepan, combine cooking cream, condensed milk, and white sugar. Simmer for 10 minutes, stirring constantly. Next whip the cream and icing sugar until soft peaks form. Fold in the cooked sauce until well combined.
For the Caramelised Banana:
In a frying pan, caramelize the sugar with banana slices, then add butter and combine well.
For Plating and Serving:
In a pudding jar, layer white cream sauce, chocolate sauce, biscuits, and caramel sauce twice. Top with white cream sauce and chill for 4 hours. Garnish with caramelized banana before serving.
Served meets the Executive Chef at Hilton Malta
Q+A
EDUARDO GANDIA MARTINEZ
Growing up in Alicante, how did the local food culture shape your early passion for cooking?
Alicante has a vibrant food culture—it’s all about fresh ingredients, local recipes, and simple techniques that let each flavour shine. Coming from a family of farmers and butchers, I grew up in an environment where we didn’t just cook food; we lived it. I learned that every ingredient has value, and using them well was a matter of pride. These roots taught me to respect ingredients deeply and instilled a desire to create something special with each dish. Alicante’s cuisine is a true Mediterranean celebration, and that sense of place has stayed with me every step of the way.
The Basque Country is known for its deep culinary traditions—what key lessons or techniques did you pick up during your training there?
In the Basque Country, gastronomy is as much a philosophy as it is an art. There, I developed the
discipline and respect for technique that form the foundation of my cooking style. Basque cuisine is rooted in tradition, but it also knows how to innovate in ways that feel organic. I learned to work with precision and finesse while staying true to each dish's essence. It taught me that no detail is too small, and often, simplicity yields the most powerful flavours.
You’ve worked alongside renowned chefs like Quique Dacosta and Francis Paniego. How did those experiences influence your approach in the kitchen today?
Working with chefs like Quique and Francis was transformative. Quique taught me to experiment, to look beyond the obvious, and to embrace creativity in ways that go beyond flavour— using aesthetics, technique, and storytelling. Francis, on the other hand, showed me the power of balance. He’s a master of drawing out maximum flavour without overcomplicating things. Together, they reinforced a philosophy that I still hold today: innovate and experiment, but never lose sight of what makes food honest and soulful.
Working in Michelin-starred kitchens is no small feat. What was the biggest challenge or learning moment from those experiences?
The Michelin world is intense; it demands a non-negotiable level of perfection, pushing you to test your limits. The biggest challenge? Consistency. Every service, every dish must be executed to exacting standards, and that discipline taught me resilience and patience. My biggest takeaway was this: in high-pressure moments, you find out what you’re really made of. That realisation has defined my approach as a chef. To this day, I bring the same meticulous care I learned in those kitchens to every dish, whether it’s for two people or two hundred.
From Spain and France to Oman, your culinary journey spans multiple countries. How have these different cultures influenced your cooking style?
Each culture taught me something unique. Spain gave me the foundations, France honed my techniques, and Oman introduced me to >>
..."OMAN TAUGHT ME TO APPRECIATE MIDDLE EASTERN FLAVORS, HILTON MALLORCA TESTED MY ADAPTABILITY, AND HILTON MALTA INSPIRES ME DAILY TO PUSH CULINARY BOUNDARIES."...
new spices and a deeper respect for the link between food and tradition. Oman taught me to appreciate Middle Eastern flavours and to incorporate them thoughtfully. Travelling challenges you to adapt while staying true to your style. Each place has added layers to my culinary perspective, and today my cooking is a fusion of these experiences—grounded in Mediterranean flavours but enriched by the cultural diversity I’ve encountered.
You led the launch of Hilton Mallorca’s kitchen in 2022. Can you share some insights from that unique experience?
Launching Hilton Mallorca’s kitchen was a challenge that required creativity, adaptability, and strong teamwork. Building a kitchen from scratch isn’t just about setup; it’s about establishing a culture. I created processes, aligned the team with a shared vision, and prepared them to execute at a high standard. Post-pandemic, we faced supply issues, shifting travel trends, and the challenge of maintaining standards with a new team. I learned the importance of flexibility—you need structure, but also the ability to adapt as situations change.
Now that you’ve been here at Hilton Malta for well over a year, what continues to excite you most about leading this culinary team?
The potential in this team excites me the most. Over the past year, we’ve transformed the kitchen into a collaborative, forward-thinking space. My goal is to push the team to new heights, and seeing their passion grow as we tackle new ideas and refine our craft is incredibly rewarding. Hilton Malta holds a unique position in the Mediterranean, and I’m driven by the idea of creating a culinary experience that truly reflects its surroundings. Every day, we’re improving, and it’s exciting to watch the team embrace that growth.
Finally, what are some signature flavours or dishes that guests look forward to in your menus at Hilton Malta?
My approach to the menu is rooted in showcasing the best of the Mediterranean. For example, we have a reimagined mushroom consommé with beetroot ravioli, delivering deep, earthy flavours and a striking presentation. Another favourite is our local fish, served with a refined escabeche emulsion at Oceana. These dishes are authentic yet refined, crafted to make an impact. I love using local produce and enhancing it with Mediterranean ingredients—clean, bold, and with just the right touch of innovation to elevate familiar flavours into something extraordinary. >>
By Eduardo Gandia Martinez, Hilton Malta – Prep time: 30min – Serves: 1
WILD RED SNAPPER ON ORGANIC ALGAE WITH A SEA LETTUCE SALAD, & MALTESE OLIVES.
Ingredients
For the seaweed chlorophyll base:
250g ecological galician codium
150g fresh wakame
150g fresh kombu
Salt to taste
3g agar agar
1 gelatin leaf
1 ltr cold water
200g fresh red snapper
For marinated local olives:
2kg green and black olives
Extra virgin olive oil to taste
Spices & aromatics (citrus & bay leaves) to taste
For the salad:
Wakame to taste
Kombu to taste
Sea lettuce and codium to taste
Courgette skin to taste
Marinated olive oil, vinegar, soy sauce to taste
Method
Gelatin base:
You'll need blender, and a fine sieve. Wash all the seaweed to remove excess salt. Blend the seaweed with cold water at maximum speed for at least 8 minutes. Strain the mixture through a fine sieve and measure out 200ml. Dissolve the agar agar in the mixture and boil until it reaches 85°C. Remove from heat and add the pre-hydrated gelatin leaf. Pour this mixture into the base of a circular plate and refrigerate.
Salad:
You'll need boiling water. Blanch each type of seaweed separately until tender, then place them in ice water to retain some crispiness. Slice the seaweed thinly and carefully to create a delicate salad. Dress with extra virgin olive oil, a good-quality vinegar, and just a drop of soy sauce.
Plating:
Heat a pan with some olive oil and place the fish skin-side down. Press gently for a few seconds to keep the skin flat. Lower the heat and cook the fish only on the skin side.
Warm the plate in the oven or plate warmer for a few seconds, allowing the gelatin base to soften without losing its shape. Carefully arrange the fish, salad, and a few slices of marinated olives, alternating colors for presentation. Add a few dots of crème fraîche to balance the umami-rich flavours with acidity and freshness. Garnish with green herbs or chives.
By Eduardo Gandia Martinez, Hilton Malta – Prep time: 30min – Serves: 1
MEDITERRANEAN RED PRAWN, SEASONAL NIGHTSHADE FLOWER SALAD, ON A BLACK CHERRY GAZPACHO.
Ingredients
For the gazpacho:
450g tomatoes
450g black cherry purée
10mL extra virgin olive oil (Arbequina preferred)
Salt to taste
80g red and green pepper
1 clove garlic
Sherry vinegar to taste
For the red prawn ingredients:
2 fresh Mediterranean red prawns
Salt to taste
Lemon-infused oil to taste
For salad:
1 cherry tomato
Fresh black cherries (if available)
Cucumber
Red pepper
3 Kumquats
Seasonal edible flowers
Method for gazpacho:
You'll need a blender, and a fine sieve. Wash all the vegetables and remove any pits or seeds. Blend the vegetables with the black cherry purée for 6 minutes at maximum speed (the purée should be cold; if not, add some ice). Strain the mixture through a fine sieve, then return it to the blender. Blend on medium speed and gradually add the olive oil, vinegar, and salt to emulsify and balance the flavours. It should have a slight acidity to balance the sweetness of the tomato and cherry.
For salad & prawns:
Use a deep plate for serving. Peel the prawns (2 per plate) and let them rest in lemon-infused oil (infused with onion skins). Wash and dry the selected vegetables (nightshades work well) and cut them into small pieces. Cut the prawns into bite-size pieces and season with Maldon salt. Arrange the vegetables harmoniously around the prawns, and garnish with edible flowers like hibiscus or bougainvillea for colour.
Plating:
Once the salad and prawns are arranged, serve the gazpacho in a nice jar, pouring it in front of your guest. Buen provecho!
CELEBRATING SUSTAINABILITY...
FOR THOSE SEEKING THE FINEST SUSTAINABLE SEAFOOD, ADAM’S FISH SHOP IS A GO–TO DESTINATION. RENOWNED FOR ITS EXCEPTIONAL PRODUCT QUALITY AND DEDICATION TO CUSTOMER SATISFACTION, THE SHOP OFFERS RESPONSIBLY SOURCED FISH AND SEAFOOD, CAREFULLY SELECTED TO ENSURE FRESHNESS AND SUSTAINABILITY. WITH INNOVATIVE OPTIONS LIKE DRY-AGED FISH AND A SEAMLESS ONLINE SHOPPING EXPERIENCE, ADAM’S FISH SHOP IS REDEFINING THE WAY SEAFOOD LOVERS DINE AND CELEBRATE.
BIG, FAT ZERO!
Ommima fresh soups contain zero additives, zero preservatives and zero artificial colouring. Our tasty soups are made daily using the freshest ingredients, and, they’re super convenient and easy too! just pop one into the microwave for a couple of minutes and help yourself to a delightful, hearty meal. Find them in the chilled section at leading supermarkets and foodstores.
New flavour Coming soon!
..."AT ADAM'S FISH SHOP, SUSTAINABILITY IS AT THE HEART OF EVERY CHOICE, DELIVERING QUALITY, RESPONSIBILITY, AND EXCEPTIONAL FLAVOUR "...
Adam’s Fish Shop, located in Mosta, stands as a prime destination for those seeking fresh, sustainable fish and seafood. Renowned for its attention to detail in both product quality and service, the shop ensures that each customer’s experience is both satisfying and informative. The team is committed to providing sustainable seafood options that are responsibly sourced, ensuring that the freshest products are available daily. Local and imported fish varieties are carefully selected, with a focus on maintaining the highest quality and sustainability standards.
In addition to its selection of fresh fish and seafood, Adam’s Fish Shop offers dry-aged fish, a product that brings out deeper flavours and a firmer texture. This technique enhances the
natural taste, resulting in a more concentrated and refined dining experience. As the process is still relatively unfamiliar to many, customers are encouraged to inquire for more details and advice on how to prepare and enjoy dryaged seafood at home. This option elevates home dining, offering a sophisticated twist on traditional seafood dishes.
The shop open 6 days a week, with convenient hours to cater to all customers: Monday to Friday from 09:00 to 19:00, and Saturday from 09:00 to 14:00. Orders can also be placed online through the recently launched website, www.adams.mt, which allows customers to browse the full selection of fish, seafood as well as gourmet products like pasta, preserves and wines. Delivery is also available across all of Malta, with free delivery offered for orders over €40.00.
As the festive season approaches, Adam’s Fish Shop is preparing special festive menus, which will soon be available online and on their social media pages. These menus are perfect for Christmas celebrations, New Year’s Eve, or even end-of-year office parties. Bookings are highly recommended, as the menus are highly popular amongst corporate businesses who want to celebrate in their premises. The festive offerings will include a range of seafood, fish as well as meat and vegetarian dishes designed to make any celebration memorable.
For more information, visit Adam’s Fish Shop’s website or follow the social media pages to stay up to date with upcoming events, new product offerings, and the latest news on festive menus.
Bitter Sweet I Digestivi
Traditional Slow Cooked Ragu – Prep/Cook time: 8/9hr, Serves: 4, – Photography: David Loftus
SIMBOLO DELLA DOMENICA
FOR MANY SOUTHERN ITALIAN FAMILIES, SUNDAY LUNCH IS SYNONYMOUS WITH IL RAGÙ, A DISH STEEPED IN TRADITION, LOVE, AND RITUAL. GROWING UP, SUNDAYS WERE MARKED BY THE INTOXICATING AROMA OF A SLOW-SIMMERING RAGÙ BUBBLING AWAY FOR HOURS ON END. BACK HOME, THE KITCHEN BECAME A LIVELY HUB OF PREPARATION, STORYTELLING, AND EVEN PRAYER.
From Gennaro Contaldo’s’ Slow: Easy, Comforting Italian Meals Worth Waiting For’(Pavilion Books). Photos: David Loftus.
This dish is a very popular and traditional Sunday lunch in most southern Italian families. When I was growing up, Sunday just wasn’t Sunday without il ragù. The weekend would traditionally begin with the housewife’s early trip to the butcher to obtain the perfect cuts of meat; with the package firmly clutched under her arm, she would begin to imagine how it would be cooked. Once at home, surrounded by children, grandparents and the odd neighbour or two, she would begin preparations for this weekly ritual – discussions would erupt among the women as to what should go in, how the meat should be sealed and so on. Just like in the film Saturday, Sunday and Monday (1990), when Sophia Loren goes to the butcher and ends up in a fiery discussion with other housewives as to what makes the perfect ragù! Ultimately, the ragù would be left slowly, slowly bubbling away on the stove, in a large terracotta pot, for most of Saturday and sometimes even throughout the night – a cooking time of 12 hours or more was quite normal. As the ragù gently simmered, the women went about making fresh pasta and gossiping, or in some families the rosary was recited. The smell of the bubbling ragù, the warmth from the wood-fired stove, the squeals of playing children and the animated voices of the women gave the serene feeling of home, family and the sign that the weekend was truly under way.
Traditionally the ragù was made with various cuts of beef – shin, knuckle, chuck – with the precious addition of nervetti (tendons) to give more flavour, as well as cuts of pork such as ribs and shanks. Home-preserved bottled tomatoes, made at the end of summer, gave the ragù its unique taste.
The secret to simmering a perfect ragù is to put it on an extremely low heat, partially cover the pot and listen for that gentle ‘plop, plop, plop’ sound during cooking. When the sauce and olive oil separate and the oil comes to the top, you know the ragù is ready.
The ragù is enjoyed as two courses, the first course being the rich tomato sauce served with pasta, followed by the meat. Pasta shapes such as ziti or candele were popular, but this varied from village to village; in my home village, Minori, we preferred fusilli. Not the mass-produced twist shapes found in the shops today, but long, thin curls made by rolling the pasta around umbrella spokes. I know ladies who still make fusilli like this today and when I go back to visit, I make sure I bring back a bagful to enjoy with my version of il ragù. >>
..."THE RAGÙ IS ENJOYED AS TWO COURSES, THE FIRST COURSE BEING THE RICH TOMATO SAUCE SERVED WITH PASTA, FOLLOWED BY THE MEAT."...
Ingredients
3 tbsp extra virgin olive oil
1 onion, finely chopped
600g beef shin, cut into about six chunks
4 pork ribs
500g stewing pork, cut into chunks
5 tbsp red wine
1 tbsp tomato (paste), mixed with 1 tbsp lukewarm water
400g can chopped tomatoes
2 cups tomato passata
A handful of basil leaves
Salt and freshly ground black pepper
Heat the olive oil in a very large saucepan, add the onion and sweat for a couple of minutes on a medium heat. Add all the meat and brown well all over.
Add the wine and allow to evaporate. Then add the tomato puree and stir to coat the meat. Add the canned tomatoes and cook for a minute, then add the passata, basil, salt and pepper. Bring to the boil, then reduce the heat to very, very low, partially cover with a lid and cook for 6 hours. Check the liquid level (top up with a little stock or water if necessary) and stir very carefully from time to time. After 3 hours, remove the ribs and pork and set aside.
About 20 minutes before the end of cooking time, return the ribs and pork to the sauce to heat through.
Remove the pan from the heat and leave to rest for 10 minutes. Using a slotted spoon, remove the meat and set aside. Use the tomato sauce to dress freshly cooked pasta and serve the meat as a main course.
For a slow cooker:
Traditionally this is always cooked in a large pot, and all the meat is browned together so the flavours begin to mingle. When using a slow cooker you may find it easier to brown the meat in batches.
Sweat the onion and brown the meat as above. Continue as above and bring to the boil, then transfer everything to a large slow cooker pot, press the meat beneath the liquid, cover and cook on Low for 8–9 hours (there’s no need to remove the ribs and pork from the slow cooker). Serve as above.
LET THE FESTIVITIES BEGIN...
Ingredients (serves 4 as main)
Confit Jerusalem Artichokes:
16 medium-sized Jerusalem artichokes
2g salt
100ml vegetable oil
2 sprigs thyme
4 black peppercorns
For Artichoke Purée:
Jerusalem artichoke trimmings
Pinch of fine salt
50ml fresh cream
Water
For Kale:
¼ bunch kale
10ml vegetable oil
Pinch of salt
Method
Confit Jerusalem Artichokes:
For Potatoes Au Jus:
2 large potatoes
50g butter
100ml vegetable stock
For Jerusalem Artichoke Ragu:
Washed skins from Jerusalem artichokes
1 banana shallot
5ml vegetable oil
100ml vegetable stock
For Miso Hollandaise:
3 egg yolks
20g miso paste
180g unsalted butter
½ lemon, juiced
1 tsp white wine vinegar
Soak the artichokes in cold water for 30 minutes, scrubbing well with a scourer. Peel, reserving skins for later. Halve the artichokes lengthwise, keeping trimmings for the purée. Ensure even sizing. Place artichokes in a pot with vegetable oil, salt, thyme, and peppercorns. Cook on low heat for 1 hour, or until soft. Pat dry and shallow-fry until golden and crispy when ready to serve.
Photography: By Sean Mallia
Artichoke Purée:
Melt the butter in a pan and add the artichoke trimmings. Cook on low heat until very soft. Add cream and simmer for 5 minutes. Blend until smooth and season to taste.
Kale:
Wash the kale thoroughly, pat dry, and remove stalks. Chop finely. Heat vegetable oil in a pan, sweat kale for 5 minutes, and add a splash of vegetable stock to prevent crisping.
Potatoes Au Jus:
Peel and trim potatoes, cutting lengthwise into 3 slices. Use a 2cm cutter to create round fondant potatoes. Melt butter in a heavy-bottomed pan, placing potatoes cut-side down. Gently colour. Cover with vegetable stock and vegan jus, cooking on low heat until tender and glazed.
Jerusalem Artichoke Ragu:
Finely chop artichoke skins and banana shallot. Sweat shallots in oil without browning, then add chopped skins. Cook for 15 minutes. Deglaze with white wine, reduce, and add vegetable stock. Simmer until a cohesive ragu forms. Season to taste.
Miso Hollandaise:
Melt butter and set aside. In a mixing bowl, whisk egg yolks, miso paste, and vinegar over a bain-marie until fluffy. Gradually add melted butter while whisking. Add lemon juice and adjust seasoning.
To Plate:
Arrange 4 crispy confit artichokes on each plate. Place 5 potato fondants around the plate. Add a couple of quenelles of artichoke ragu beside the confit. Pile sautéed kale in the centre and drizzle with miso hollandaise. Garnish with lovage oil and artichoke powder for a final flourish.
Jerusalem Artichokes, Miso Hollandaise & Potatoes – By Alan Tabone, Gracy's Arts & Supper Club Prep / Cook time: 4hrs
Alan Tabone’s new Autumn menu is now available at Gracy’s, serving lunch and dinner daily, with the return of their famous Sunday lunch (Mondays closed). Whether you’re out for Christmas shopping, a date night, or a celebration with friends, come enjoy legendary service and delicious fare.
Gracy’s is also perfect for festive office or corporate gatherings. Treat your team to smaller lunches or dinners, or book the entire restaurant for larger events. They also offer popular cocktail and canapé options in the Piano Noble, with full flexibility to accommodate different group sizes. Let us pamper you this festive season!
Cured Sea bass, Oyster, Caper Berry, & Buttermilk – By
Alan Tabone, Gracy's
Arts & Supper Club – Prep/cook: 2hrs
"THIS ELEGANT STARTER BY ALAN TABONE FEATURES CURED SEABASS, BUTTERMILK HORSERADISH, & OYSTER EMULSION, GARNISHED WITH FRESH CAPER BERRIES, CUCUMBER, & GRAPES. A DELICATE, FLAVOURFUL DISH PERFECT FOR SPECIAL OCCASIONS."
Ingredients (serves 4 as starter)
For Cured Sea bass
1 seabass, filleted
250g coarse salt
180g caster sugar
6 juniper berries
1 clove
50g foraged pine needles
Zest of 1 lemon
For Buttermilk
200g buttermilk
10g horseradish, peeled & grated
Pinch of fine salt
Zest of 1 lemon
For Oyster Emulsion
1 oyster, shucked
100ml vegetable oil
1 tsp Dijon mustard
5g lemon juice
For Plating
Green seedless grapes, sliced
Cucumber, cut into diamonds
Dill oil
Nasturtium leaves
Method
Sea bass:
Fillet the sea bass and ensure all bones are removed. For the cure mix, blend the salt, sugar, juniper berries, clove, and pine needles until smooth and mix in the lemon zest. To cure the fillets, lay the seabass fillets in a tray and cover completely with the curing mixture. Refrigerate for 2 hours on each side. Wash off the cure with cold water, remove the skin, and slice thinly.
Buttermilk:
Infuse: Combine the grated horseradish, lemon zest, and salt with the buttermilk and let the mixture infuse in the fridge for 1 hour. When done, Pass through a fine sieve to remove the grated horseradish.
Oyster Emulsion:
Add the oyster, mustard, and lemon juice to a blender and blitz until smooth. Slowly add the vegetable oil while blending until a thick emulsion forms. Adjust seasoning to taste.
Plating:
Place 6 slices of cured sea bass on each plate. Arrange the sliced caper berries, cucumber diamonds, and green grape slices around the seabass.
To finish, pour the buttermilk alongside each slice of sea bass, and dot the oyster emulsion on the buttermilk. Decorate with nasturtium leaves and a drizzle of dill oil.
Shiitake, Red Onion, & Oxtail
By Alan Tabone, Gracy's Arts & Supper Club – Prep/cook: 6hrs
THIS INDULGENT MAIN FEATURES
TENDER BEEF FILLET PAIRED WITH SHIITAKE
MUSHROOM PURÉE, OXTAIL-STUFFED RED ONION PETALS, & CRISPY POMMES NOISETTES. FINISHED WITH A RICH SHIITAKE SAUCE, IT’S A LUXURIOUS MAIN TO ENJOY THIS CHRISTMAS.
Ingredients (serves 4 as main)
For Beef Fillet:
1kg beef fillet
Pinch of salt
5g vegetable oil
20g butter
For Pommes Noisettes:
2 large potatoes (mashed)
10g corn starch
60g warm butter
Salt
For Shiitake Purée:
200g fresh shiitake mushrooms
200g button mushrooms
30g butter
100ml fresh cream
For Shiitake Sauce
100g dried shiitake
mushrooms
100g chestnut mushrooms
2 shallots
20g cold butter
1 sprig of thyme
80ml dry white wine
500ml veal stock
200ml mushroom stock
For Red Onion Petals
2 large red onions
10ml vegetable oil
Pinch of salt
For Oxtail Stuffing
1 oxtail
1 carrot, 1 onion,
1 celery stalk
450ml Pinot Noir
1L veal stock
Method
Beef Fillet: Trim the beef fillet of any silver skin, cut into four
250g portions. Heat a skillet, season the fillets with vegetable oil and salt. Sear the fillets on all sides, then add butter and baste. Transfer to an oven at 200°C for 6 minutes or until the internal temperature reaches 55°C. Rest for 5 minutes, flash in the oven for a couple of minutes, and slice in half before serving.
Shiitake Purée:
Slice both types of mushrooms. Cook in a pot with butter, covered, until softened. Add cream and continue cooking. If too thick, add a little water. Blend into a smooth purée and season to taste.
Oxtail Stuffing:
Rub the oxtail with salt and let it sit in the fridge for 1 hour. Rinse the oxtail with cold water. Cut the onion, carrot, and celery into chunks. Place the oxtail in a deep dish, surround it with the vegetables, and pour in the veal stock and Pinot Noir. Braise in the oven at 140°C for 4 hours. Cool the oxtail in the liquid, then shred into small chunks. Reduce some of the remaining liquid to a glaze and mix it with the shredded meat.
Red Onion Petals:
Halve the red onions and place them in a tray with vegetable oil and 50ml water. Cover with foil and bake at 150°C for 40 minutes and let cool. Separate the onion layers into petals, then stuff the petals with the oxtail mixture. Warm before serving.
Pommes Noisettes:
Place the washed potatoes on a bed of rock salt and bake at 180°C for 1 hour. Once baked, cut the potatoes in half, remove any salt residue, and pass through a fine sieve. Combine the mashed potatoes with melted butter, mix in corn starch, and season to taste. Shape into 12 balls (40g each) and chill in the fridge for 30 minutes. Deep-fry before serving.
Shiitake Sauce:
Quarter the mushrooms and slice the shallots. Sweat the shallots in a pot with butter until soft. Deglaze with white wine and reduce. Add mushroom stock and veal stock, then simmer until the sauce is thick and glossy.
Plating:
Place a quenelle of shiitake purée on the plate and add three pommes noisettes beside it. Warm the stuffed red onion petals and arrange next to the potatoes. Slice the beef fillet and place it on the plate. Drizzle with shiitake sauce and serve.
Beef Fillet,
"BRING FESTIVE CHEER TO YOUR
TABLE WITH THESE CLASSIC CHRISTMAS MINCE PIES. BUTTERY PASTRY
ENCASES A RICH, SPICED MINCEMEAT FILLING WITH A HINT OF CITRUS AND COGNAC, MAKING THEM THE PERFECT HOLIDAY TREAT."
Ingredients
Mincemeat Filling:
600g cooking apples, peeled and diced
3 tsp mixed ground spice
1g freshly grated nutmeg
1g cinnamon powder
200g shredded suet
Zest & juice of 2 lemons
Zest & juice of 2 oranges
200g raisins
200g sultanas
200g currants
8 tbsp cognac
300g dark brown sugar
Tart Pastry Dough:
600g flour
140g caster sugar
1g salt
2 egg yolks
4 tbsp cold water
320g unsalted butter
Mincemeat Filling:
Combine all ingredients, except for the cognac, in a bowl and refrigerate the mixture overnight. The next day, cook the mixture in the oven at 110°C for 2.5 hours. Stir occasionally while the mixture cools.
Once completely cooled, stir in the cognac. Store in the fridge until needed.
Tart Pastry Dough:
Sift the flour into a bowl. Add the sugar and salt, then rub in the cold butter until the mixture resembles breadcrumbs. Mix in the egg yolks until the dough starts to come together. Add the cold water and knead lightly to form a smooth ball of dough. Wrap the dough in cling film and chill in the fridge for 30 minutes before use.
Finish:
Roll out the dough to a thickness of about 0.2cm. Use a 9cm cutter to cut discs and line 6cm tart moulds, gently pressing the dough into the moulds.
Fill each tart with the mincemeat filling until almost full. Cover with another disc of pastry, trimming excess dough for a neat finish. Bake at 180°C for 25 minutes, or until golden brown. Dust with icing sugar before serving.
'Bikepacking'
HUMBERT CAMPINS, PHOTOGRAPHER LISA PAARVIO & FRIENDS TRAVEL THROUGH RURAL CATALONIA ON
GRAVEL BIKES; A ROUTE THAT TAKES THEM NORTH OF THE CITY OF GIRONA, INTO THE BREATHTAKINGLY BEAUTIFUL COLLSACABRA MOUNTAINS, WHILST COOKING TRADITIONAL CATALAN AND SPANISH CUISINE.
TDay 1: Setting off from Girona
A city known for its rich history and vibrant culture, Girona is the starting point of the journey. We’re all experienced gravel bike riders, and have packed our bikes with the perfect combination of gear we need for the trip ahead, and ingredients and food to keep us going throughout!
After leaving Girona, we join the old railway line – the Carrilet – which connects the city with neighbouring Olot. Passing through the once volcanic region of La Garrotxa, the railway line runs over 50km in length, and is now one of the most popular cycling routes in this region of Spain. As the gravel bikes eat up the kilometres, the landscape changes from fertile plains of the Gironès to the mountainous foothills of the Selva region. Despite this changing landscape, the road is smooth and ideal for the bikes.
In stark comparison to the hustle and bustle of Girona, the atmosphere along the route is almost serene, as we pass through small villages, crop fields and forests, one after another. After several hours of pedalling through the heart of the region of La Selva, the Susqueda Reservoir comes into view, signalling the start of an ascent towards the charming medieval village of Rupit, nestled in the Collsacabra mountains. The path gets steeper and more technical, and at this point we’re glad to have bikes built for this terrain, as well as the impressive views around us.
Rupit rewards us with its beautiful stone houses, cobbled streets and an atmosphere that seems almost frozen in time. It’s the perfect place for a well-deserved break, and gives us time to rest, recharge and explore the old town, whilst sampling some of the local produce. >>
From Rupit, we continue past the Salt de Sallent waterfall, where water falls over 100 metres into the valley below. From here, the view is breath-taking, with a horizon dominated by mountains and seemingly endless lush green valleys. It feels like the perfect place to make camp! We welcome the rest, and pitch our tents with the perfect view over the clifftops.
As the sun sets, bathing the surrounding cliffs in golden and orange tones, we’re lulled to sleep by the sound of the waterfall in the distance.
Day 2: Alta Garrotxa
We start the 2nd day of our adventure by experiencing the Salt de Sallent waterfall up close, before getting ready for another day of biking in the spectacular Catalan surroundings. We’re heading towards La Garrotxa, a region known for its wild beauty and rocky, volcanic landscape.
The forest paths become more mountainous, as we move further from civilisation into the remote and less-travelled area of Alta Garrotxa. Once
again, we’re glad of the gravel bikes as the terrain becomes rockier and more technical still, with climbs and descents that challenge our skills. As we continue through the area, we’re rewarded again with panoramic views of the mountains that stretch as far as the eye can see. Our second camping point is located at the top of Alta Garrotxa. Here, we pitch our tents in a clearing surrounded by nature, one that we feel truly privileged to experience. >>
"THE FOREST PATHS BECOME MORE MOUNTAINOUS, AS WE MOVE FURTHER FRO
M CIVILISATION INTO THE REMOTE AND LESS-TRAVELLED AREA OF ALTA GARROTXA."
THAT FRESH SOUND
Kieran Creevy Photography Lisa Paarvio
Ingredients
1 cup of Paella rice
1 veggie stock cube
1 garlic clove
1 can baby octopus, 1 can mussels, 1 can red peppers in olive oil
1 can tomato paste
salt & pepper to taste
Method: Drain the mussels, octopus and peppers. Keep a small amount of the oil from the peppers to fry the garlic. Put all aside. Dice the garlic clove into small pieces. Add a little bit of the oil from the peppers to the pot. Add the garlic and fry until soften. Heat water in a pot over the stove until it boils. Add the rice, veggie stock and tomato paste to the boiling water and cook on medium heat until the rice is cooked. Stir constantly to avoid the rice burning. Cut the canned pepper into pieces. Add the Octopus, mussels and sliced peppers to the rice. Mix evenly and add salt and pepper as preferred. Serve in bowls or on plates. Bon Appetit!
Traditional Seafood Paella By
Day 3: Journey home
The third day marks the return to Girona, but not before enjoying the last stages in the Alta Garrotxa. The journey is far gentler than on day one, and our route takes us along quiet wooded paths and past oak tree groves. Then, as we approach the Carrilet, the terrain softens and the speed increases.
As we approach the city, we reminisce about the adventure of the previous days, as the landscape changes back to the green fields of the Girona plain. The return to civilisation gives us an appreciation for the nature and beauty of rural Catalonia, where we’ve experienced some of the most impressive and diverse landscapes one is likely to find in the region. Our bodies are certainly tired, but we feel thoroughly enriched by the experience. Girona welcomes us home with its warm and friendly atmosphere, and once again, we’re glad for the rest…until the next adventure that is!! >>
Ingredients
1 ripe avocado
300ml orange juice
2 bars dark chocolate
Method: Heat up the orange juice in a pot over the camping stove. Keep the orange juice boiling on low heat and break the chocolate into pieces. Add them little by little to the boiling orange juice. Stir constantly until completely melted. In the meantime, spoon out the avocado and smash it with a fork until smooth. When the chocolate is completely melted, turn off the heat, set the pot aside and add the mashed avocado. Mix until a smooth consistency is reached. Serve in cups.
Avocado Chocolate Mousse By Kieran Creevy Photography Lisa Paarvio
Inspired by the Season
Chef Faisal shares two lamb classics which will leave guests impressed.
Ingredients
100g white onion
60ml BBQ sauce
2 ½ tsp sea salt
2 tsp black pepper powder
1 tsp dry thyme
1 tsp dry rosemary
20g dark brown sugar
100g tomato
800ml water
500g lamb shank
For the Veg Mix Rice:
20g butter
2 tbsp corn oil
100g white onion
2 tsp sea salt
100g fried potato
60h fried eggplant
1ltr water
Pinch cinnamon powder
Pinch cardamom powder
500g basmati rice
pinch cumin powder
For Plating:
350g slow-cooked lamb shank
150g veg mix rice
60g roasted vegetables
red chilli to garnish
chopped parsley to garnish
Method
Lamb Shank:
In an aluminum container, mix the onion, BBQ sauce, salt, pepper, thyme, rosemary, brown sugar, tomato, and water with the lamb shank.
Cover with foil and cook in a preheated oven at 180°C for 3.5 hours. Keep the stock for sauce.
Veg Mix Rice:
Fry the potato and eggplant for 4 minutes. In a bowl, mix the fried potato and eggplant
with cinnamon, cardamom, and cumin. In a pot, sauté onion in butter and oil for 3 minutes. Add water and salt, bring to boil.
Add rice and cook for 5 minutes. Add the fried vegetables, cover, and cook on low heat for 20 minutes.
Plating and Serving:
Plate the rice beside the slow-cooked lamb shank and roasted vegetables. Garnish with chopped parsley and red chilli.
"A SLOW-COOKED LAMB SHANK THAT'S TENDER AND FLAVOURFUL, PAIRED WITH AROMATIC RICE AND ROASTED VEGETABLES, CREATING A RICH, SATISFYING MEAL"
"Tender lamb shank paired with fragrant veg mix rice and roasted vegetables creates a dish that's as comforting as it is indulgent."
Slow-Cooked Lamb Shank with Vegetable Rice – By Chef Faisal – Prep/Cook time: 4hr, Serves: 2
HERB-CRUSTED LAMB CHOPS / PUMPKIN PUREE...
Ingredients
For the Roasted Pumpkin:
500g pumpkin, cubed
Pinch sea salt
Pinch black pepper powder
1 tbsp olive oil
For the Pumpkin Puree:
250g roasted pumpkin
Pinch sea salt
Pinch cayenne pepper powder
Pinch white pepper powder
For the Lamb Chop:
50g breadcrumbs
10g parsley
10g coriander leaves
15g butter
3 pcs lamb chops
For the Mashed Potatoes:
500g boiled potatoes
½ tsp sea salt
20g butter
Pinch white pepper powder
100ml cooking cream
5g Parmesan cheese
½ tsp chicken stock powder
For the BBQ Glaze Sauce:
120ml water
50g white sugar
Pinch cayenne pepper powder
30ml BBQ sauce
1 tsp Dijon mustard
pinch sea salt
pinch black pepper powder
1 tsp Worcestershire sauce
5 tsp balsamic vinegar
Method
Roasted Pumpkin:
Toss pumpkin cubes with olive oil, salt, and pepper.
Roast in a preheated oven at 200°C for 20 minutes.
Pumpkin Puree:
Blend roasted pumpkin with sea salt, cayenne pepper, and white pepper for 2 minutes until smooth.
Lamb Chops:
In a food processor, blend breadcrumbs, parsley, coriander, and butter.
Grill lamb chops on each side for 3 minutes. Coat with breadcrumb mixture and roast in the oven at 180°C for 20 minutes.
Mashed Potatoes:
Mash boiled potatoes and cook with salt, butter, cream, and pepper on low heat until smooth.
Stir in Parmesan cheese and chicken stock powder.
BBQ Glaze Sauce:
Combine all ingredients except BBQ sauce in a saucepan and cook for 5 minutes.
Remove from heat, add BBQ sauce, and mix well.
Plating and Serving:
Arrange 3 grilled lamb chops on a plate beside mashed potatoes and pumpkin puree. Drizzle with BBQ glaze sauce for a rich finish.
"A CLASSIC YET ELEVATED LAMB DISH FEATURING HERBCRUSTED LAMB CHOPS, CREAMY MASHED POTATOES, AND A BBQ GLAZE FOR A ROBUST MEAL WITH RICH TEXTURES."
Herb-Crusted Lamb Chops with Pumpkin Puree – By Chef Faisal – Prep/Cook time: 2hr, Serves: 1
Get ready to embark on a flavourful journey with our artisan Panettone collection, crafted and baked in Italy. Shop online on tettiera.com, with free local delivery over €35 or visit our shop at Grey & Adler, Labour Avenue, Naxxar.
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?
Marques De Riscal – Rioja Riserva, Red (Spain 2019)
Lamb is a versatile protein that pairs beautifully with a range of red wines. For these two distinct lamb recipes, we needed a wine that would complement the spices, dressings, sides—and, of course, the lamb itself. Our choice? The classic 2019 Rioja Reserva from Marqués de Riscal.
This iconic blend of Tempranillo and Graciano, best served at 16-18°C, offers a rich bouquet of black cherries, licorice, black pepper, and cinnamon. These flavors perfectly enhance the bold spices and dressings of the lamb dishes. Aged for 21 months in American oak barrels, it features a robust structure, rustic tannins, and refreshing acidity—making it an ideal pairing for high-quality lamb.
The wine’s herbal hints of thyme and dill harmonize with the dishes’ herbal elements, while its long, balsamic finish is a delightful match for a BBQ glaze.
Available at: farsonsdirect.com – €16.56
This wine pairs perfectly with the following recipes...
CHEF FAISAL
HERB-CRUSTED LAMB CHOPS
LAMB SHANK
From Gennaro Contaldo’s’ Slow: Easy, Comforting Italian Meals Worth Waiting For’(Pavilion Books).
Photos: David Loftus.
By Gennaro Contaldo – Prep/Cook time: 1hr, Serves: 4
WHOLE ROASTED + STUFFED PUMPKIN
Ingredients
THIS IS A WONDERFUL WAY OF COOKING A PUMPKIN OR SQUASH WHOLE. PACKED WITH NUTRITIOUS VEGETABLES AND SPELT, IT MAKES A DELICIOUS MAIN COURSE DISH. THE WAY THE SPELT IS COOKED WITH THE VEGETABLES IS THE SAME METHOD YOU’D USE WHEN MAKING RISOTTO: AS THE SPELT ABSORBS THE STOCK, YOU KEEP ADDING MORE STOCK UNTIL THE SPELT IS COOKED THROUGH. I LOVE DELICA PUMPKINS, BUT YOU COULD USE OTHER TYPES OF SQUASH TO MAKE THIS DISH, TOO.
1 Delica pumpkin (approx.1.5kg)
4 tbsp extra virgin olive oil, (plus extra for drizzling)
Needles from 2 small sprigs rosemary, (finely chopped)
Leaves from 4 sprigs of thyme, (finely chopped)
1 garlic clove, diced
½ a red chilli, finely chopped
1 small red onion, finely chopped
2 carrots –1 finely chopped (the other sliced inhalf lengthways)
1 small parsnip (finely chopped)
1 celery stalk (finely chopped)
½ leek (finely chopped)
½ cup chestnut mushrooms, (roughly chopped)
¾ cup spelt
¼ cup walnuts, (roughly chopped)
75ml/2 ½ fl oz/scant 1/3 cup white wine
½ tbsp tomato puree (paste)
3 cups hot vegetable stock (or use a stock cube)
Method
Preheat the oven to 200°C/400°F/gas mark 6.
Take the Delica pumpkin and, using a sharp knife, carefully remove the top so you are left with a ‘lid’. Scoop out the seeds inside and discard. If any of the flesh comes away, roughly chop it and set aside.
Heat the olive oil in a large, deep frying pan and sweat the herbs, garlic, chilli, onion, chopped carrot, parsnip, celery, leek, mushrooms and any pumpkin flesh on a medium heat for 10 minutes, until softened.
Stir in the spelt and walnuts, then increase the heat, add the white wine and cook until absorbed. Stir in the tomato puree and a ladleful of hot stock, stirring well until the liquid is absorbed again. Add more hot stock and continue cooking in this way, like you would when making risotto, for about 15 minutes until the spelt is cooked.
Drizzle a little olive oil into a roasting tin, then place the carrot halves inside and the Delica pumpkin on top – this creates a sort of base preventing the pumpkin from sticking to the tin. Drizzle the inside of the pumpkin with a little oil and sprinkling of salt, then fill with the spelt mixture. Cover with the pumpkin ‘lid’ and roast in the oven for 1 hour.
After 30 minutes, reduce the temperature to 180°C/350°F/ gas mark 4. 10 minutes before the end of the cooking time, remove the lid and let it cook in the roasting tin, flesh-side up.
Remove the pumpkin from the oven and leave it to rest for a couple of minutes, then slice and serve.
By Gennaro Contaldo – Prep/Cook time: 1hr, Serves: 4
BAKED PEPPERS FILLED WITH RISOTTO
I LOVE ROASTED PEPPERS, AND THIS NUTRITIOUS FILLING MAKES THEM A HEALTHY COMPLETE MEAL. FILLING PEPPERS WITH RICE IS QUITE COMMON IN MEDITERRANEAN COUNTRIES, BUT I FIND THEY CAN BE A LITTLE BLAND; I HAVE MADE A QUICK RISOTTO WITH SOME SUMMER VEGETABLES TO USE AS THE STUFFING AND THE ADDITION OF MINT GIVES A PLEASANT REFRESHING FLAVOUR. YOU CAN MAKE THIS DISH VERY COLOURFUL BY USING RED, YELLOW, GREEN AND ORANGE PEPPERS. I HAVE SUGGESTED ONE PEPPER PER PERSON, BUT IF, LIKE ME, YOU ARE GREEDY, DOUBLE THE QUANTITIES – YOU CAN ALWAYS ENJOY THEM COLD OR HEATED UP THE NEXT DAY.
Ingredients
2 tbsp extra virgin olive oil, (plus extra to drizzle)
½ onion, finely chopped
¾ cup arborio rice
½ courgette (zucchini), cubed
½ aubergine (eggplant), cubed
2 tsp tomato puree (paste)
3 cups hot vegetable stock
(preferably fresh) – or use stock cube
30g Parmesan, grated
Salt and freshly ground black pepper
4 large (bell) peppers
1 ball of mozzarella (about 125g/4 ½ oz),cubed
A handful of fresh mint leaves, torn
Method
Preheat the oven to 180°C/350°F/gas mark 4. Heat the olive oil in a saucepan, add the onion and sweat on a medium heat until softened. Stir in the rice until each grain is coated with oil. Stir in the courgette, aubergine and tomato puree, then add a little stock and cook until absorbed.
Gradually add the remaining stock, stirring all the time, for 12–15 minutes. The rice should still be quite firm. Remove from the heat, stir in the Parmesan, taste for seasoning and leave to cool slightly.
Slice the tops off the peppers, keeping the stems so they look like little hats, and set aside.
Put the peppers in a lightly oiled baking dish. Half-fill them with the risotto, add a few cubes of mozzarella, gently pressing it into the filling, and some mint. Add the remaining risotto and more mozzarella, pressing it in. Put the ‘hats’ on the filled peppers, drizzle with a little olive oil, cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes.
Remove from the oven and leave to rest for 5 minutes before serving. Can also be enjoyed cold.
Gennaro Contaldo’s Slow: Easy, Comforting Italian Meals Worth Waiting For (Pavilion Books).
Photo: Laura Edwards.
From Gennaro Contaldo’s’ Slow: Easy, Comforting Italian Meals Worth Waiting For’(Pavilion Books). Photos: David Loftus.
Harmonising Heritage with Contemporary Elegance
Nestled in the picturesque setting of Marsascala, Casa Rosanna stands as a remarkable boutique hotel that highlights the art of transforming historic properties while preserving their architectural essence. Originally constructed in 1885, this semi-detached villa has undergone an intricate restoration, with significant contributions from Halmann Vella, a distinguished name in local surfacing and design. The project beautifully marries rustic architecture with modern aesthetics, crafting an ambiance that feels both timeless and innovative.
At the heart of this revitalisation are the exquisite ceramic tiles from Marca Corona, a prestigious
Italian brand available exclusively at Halmann Vella, with a legacy dating back to 1741. Renowned for its Mediterranean-inspired designs, Marca Corona’s tiles were pivotal to the restoration, infusing the space with charm and sophistication while enhancing the villa’s historical character.
The reception area sets a captivating tone for Casa Rosanna. Marca Corona’s tiles are utilised to fashion a stunning flooring design that harmoniously blends traditional patterns with a contemporary flair. Complementing this is the reception desk, meticulously crafted from polished Pietra Lavica, which elevates the luxurious atmosphere and showcases exquisite Italian craftsmanship.
Each of the hotel’s four floors embodies a unique design theme, thoughtfully curated by Halmann Vella to reflect the villa’s distinctive character. Small tiles from Marca Corona’s collections grace the bedrooms and feature walls in the bathrooms, harmonising a touch of Maltese tradition with modern elements. These intricately designed tiles not only maintain the property’s historical allure but also bring a refreshing, contemporary vibe to the interiors.
In the bathrooms, Halmann Vella has provided custom-made vanities and sanitary ware, creating a cohesive design that skilfully balances practicality with aesthetic appeal.
The restaurant on the first floor exemplifies
"CASA
ROSANNA EXEMPLIFIES HOW THOUGHTFUL RESTORATION CAN PAY HOMAGE TO MALTA’S ARCHITECTURAL LEGACY WHILE EMBRACING MODERN COMFORTS."
Halmann Vella’s mastery in fusing materials and styles. The flooring, combined with a custom-designed buffet counter fashioned from polished Bianco Carrara, unites rustic charm with sleek modernity, resulting in an inviting yet sophisticated dining environment.
Beyond tiles and furnishings, Halmann Vella introduced bespoke features such as lift surrounds and APSR resin fire escape stairs, ensuring the hotel’s safety without compromising its visual charm. Every detail was meticulously crafted to fulfill both aesthetic and functional needs.
As Halmann Vella marks its 70th anniversary, Casa Rosanna stands as a proud symbol of their dedication to quality and design excellence. The collaboration with Marca Corona illustrates how selecting the right materials can effectively bridge tradition and innovation, fostering beautiful, enduring spaces that set new benchmarks for design in Malta and beyond.
Casa Rosanna not only promises a lavish guest experience but also exemplifies how thoughtful restoration can pay homage to Malta’s architectural legacy while embracing modern comforts.
HEALTHY BLUEBERRY + GREEK YOGURT CAKE.
"SWEET SIMPLICITY AT ITS BEST—THIS BLUEBERRY AND COCONUT CAKE STRIKES THE PERFECT BALANCE OF WHOLESOME AND INDULGENT. A TOUCH OF HONEY, GREEK YOGURT, AND FRESH BLUEBERRIES MAKE THIS A DESSERT YOU’LL FEEL GOOD ABOUT SHARING (OR KEEPING FOR YOURSELF!)."
Ingredients
1 ¼ cups white whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1/3 cup H&B desiccated coconut
1 cup Greek yogurt
¼ cup milk
2 large eggs
1 ½ teaspoons vanilla extract
½ cup H&B honey
1/3 cup H&B cup melted coconut oil
2 cups blueberries
Method
Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan with nonstick spray. You can also line the pan with parchment paper, leaving an overhang on the sides for easy cake removal later.
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl or large measuring jug, whisk together the Greek yogurt, milk, eggs, vanilla extract, honey, and melted coconut oil until smooth.
Gradually combine the wet ingredients with the dry ingredients, stirring gently until just incorporated—be careful not to over mix.
Gently fold in the blueberries, then pour the batter into the prepared pan, smoothing the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the centre comes out clean. If the top begins to brown too quickly, loosely cover with foil.
Allow the cake to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely before serving.
Prep/Cook time: 20min, Serves: 8–10
Dry Ingredients
2½ cups H&B rolled oats or quick oats (not instant)
½ teaspoon salt (omit if the peanut butter you're using is salted)
1 teaspoon cinnamon
1½ teaspoons baking powder
Wet Ingredients
½ cup creamy peanut butter (H&B)
¼ cup packed brown sugar (H&B)
¾ cup pumpkin purée
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips (optional, but if omitted, increase the sugar to 1cup)
OATY PEANUT BUTT SQUARES
Method
Halve and deseed a small pumpkin, then quarter it and roast in a hot oven until lightly golden. Once cooled, peel off the skin and blend until smooth.
Preheat the oven to 180°C (350°F). Line an 8-inch square baking tin with parchment paper. In a medium bowl, mix together the dry ingredients and set aside. In another medium bowl, combine the wet ingredients, stirring until the mixture is smooth. Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined. The mixture will be thick.
Stir in the chocolate chips, if using. Scoop the oat mixture into the prepared baking tin and spread it evenly. If desired, top with extra chocolate chips. Bake for 30 minutes, or until the edges and top are slightly golden brown.
Let the bars cool in the tin for 10 minutes before removing. Slice into bars and serve.
ER PUMPKIN
THE SWEET SIDE OF HEALTH: BENEFITS OF DARK CHOCOLATE YOU DIDN’T KNOW...
The Sweet Benefits of Chocolate
Chocolate, often seen as a guilty pleasure, is more than just a delightful treat—it offers a variety of health benefits when consumed in moderation. From improving mood to promoting heart health, chocolate, especially dark chocolate, has a lot to offer. Here’s a closer look at the sweet perks of indulging in this beloved treat:
1. Rich in Antioxidants
Chocolate, particularly dark chocolate, is packed with antioxidants such as flavonoids. These compounds help combat oxidative stress in the body, which can reduce the risk of chronic diseases like heart disease and cancer. The higher the cocoa content, the more antioxidants your chocolate contains.
2. Boosts Heart Health
Dark chocolate has been linked to cardiovascular benefits. The flavonoids in cocoa can improve blood flow, lower blood pressure, and reduce the risk of heart disease by improving the function of blood vessels and reducing LDL (bad) cholesterol levels.
3. Enhances Brain Function
Chocolate can boost brain health in the short and long term. The flavonoids in cocoa increase blood flow to the brain, which may improve cognitive functions such as memory and focus. Additionally, cocoa contains stimulants like caffeine and theobromine, which can enhance mental alertness.
4. Mood Enhancer
Chocolate is known to stimulate the production of serotonin and endorphins, the “feel-good” chemicals in the brain. This is why a bite of chocolate can make you feel happier and more relaxed, especially when stressed.
5. Supports Skin Health
The antioxidants in dark chocolate can protect the skin from harmful UV rays and improve skin hydration and elasticity. However, this doesn’t mean you should skip the sunscreen—consider chocolate an additional tool in your skincare arsenal.
6. Rich Source of Nutrients
Quality dark chocolate is a good source of essential nutrients, including magnesium, iron, copper, and manganese. These minerals support various bodily functions, such as energy production, oxygen transport, and bone health.
7. May Aid Weight Management
Surprisingly, chocolate may help with weight management when consumed wisely. Dark chocolate can curb cravings, helping you feel fuller and reducing the temptation to overeat.
8. Improves Exercise Performance
Chocolate, especially those with a high cocoa percentage, contains theobromine, which can increase energy and endurance. Some studies suggest that consuming dark chocolate before a workout can enhance performance.
TREAT YOURSELF TO THIS INDULGENT CARAMEL-FILLED CHOCOLATE CAKE, FEATURING A RICH, COFFEE-INFUSED BASE AND A SWEET, CREAMY CARAMEL FILLING. TOPPED WITH CHOCOLATE SAUCE AND OPTIONAL WHIPPED CREAM OR NUTS, IT’S THE PERFECT DESSERT FOR ANY OCCASION.
Ingredients
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 large eggs
1½ tsp baking powder
1½ tsp baking soda
1 tsp vanilla extract
Pinch of salt
1 cup milk
1 cup brewed coffee, cooled
½ cup vegetable oil
For the Caramel
1 can Nestle caramel sauce
1 can Nestle condensed milk
Method
To make the cake, start by preheating the oven to 350°F (175°C) and greasing and flouring a 9x13 inch baking dish. In a bowl, mix together 1¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 2 cups of granulated sugar, 1½ teaspoons of baking powder, 1½ teaspoons of baking soda, and a pinch of salt. Add 2 large eggs, 1 cup of milk, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract, then beat the mixture until smooth. Stir in 1 cup of cooled brewed coffee.
Pour the batter into the prepared dish and bake for 35-40 minutes. After removing the cake from the oven, let it cool slightly. If the center rises too much, gently press it down. In a separate bowl, combine the caramel with the sweetened condensed milk. Once the cake has cooled, poke holes all over the surface and pour the caramel mixture into the holes. Refrigerate the cake for at least 4 hours to allow the flavours to fully absorb. When you're ready to serve, drizzle the cake with chocolate sauce.
For an added treat, you can top the cake with whipped cream or chopped nuts.
Chocolate, Orange, & Ricotta Cake
Cook/Prep: 1hr – Serves: 8+
“THIS FLOURLESS CAKE COMBINES THE RICH, DECADENT FLAVOUR OF CHOCOLATE & ORANGE, WHILE THE RICOTTA ADDS A MOIST, TENDER TEXTURE, MAKING EACH BITE IRRESISTIBLY SOFT & SATISFYING.”
Ingredients
100g sugar
3 eggs
Zest of 1 orange
300g Benna Light ricotta
70g butter, softened
40g cocoa powder, sifted
50g fondant chocolate, melted
Icing sugar (optional)
Method
Preheat the oven to 180°C. Grease a 22cm springform pan and line it with baking paper. In a large bowl, whisk the egg yolks and sugar together until pale and creamy. Add the orange zest and stir to combine.
Add the ricotta to the egg mixture and whisk until smooth. Add the softened butter and stir in the melted chocolate until the mixture is smooth and well combined. Sift the cocoa powder over the mixture and whisk until fully incorporated.
In a separate bowl, whisk the egg whites until firm peaks form. Gently fold the egg whites into the batter, being careful not to deflate them. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 45 minutes, or until set.
Remove from the oven and allow the cake to cool completely. Dust with icing sugar, if desired, before serving.
TASTE HISTORY, & HEAVEN, WITH THREE FINE WINES THIS CHRISTMAS...
..."FR. VINCENZO MUSCAT'S 1731 SERMON, DESCRIBING A HEAVENLY BANQUET WITH FINE WINES, HAS INSPIRED TASTE HISTORY’S MODERN SELECTION OF WINES, OFFERING A TASTE OF THE OPULENCE ONCE RESERVED FOR THE ELITE."...
On a crisp November day in 1731, in the small rural village of Ħal Kirkop, parish priest Fr Vincenzo Muscat climbed up to his pulpit to deliver a sermon for the feast of St Leonard. It could never have crossed his mind, as he sang the saint’s praises from up there, that his words would one day be the inspiration behind Taste History’s trio of fine wines, as part of Heritage Malta’s Christmas merchandise for 2024.
The sermon, now housed at the National Library with copies also found in other archives, describes how, upon reaching heaven, St Leonard is treated to a banquet held in his honour. The saint is seated at the head of the table, laden with a veritable feast of partridge, guinea fowl, turkey, veal, mutton from Majorca, pies, pastries, sauces, meatloaves, and more. All this is washed down with fine 18th century wines, including Moscatello di San Lorenzo, champagne, wines from Spain and Burgundy, and other wines such as ‘vino di Toccar, lagrima di Napoli, Mont’alcino, Monte Pulciano and Pur Castello.’
One would think that Fr Vincenzo was out to whet the appetite of his congregation with all these fancy descriptions, but his real intention in an 18th century setting would be to underline St Leonard’s holy attributes – rewarded with a feast of fine food and wine as soon as he sets foot in heaven – in a way that parishioners could perhaps understand but only imagine. The staple diet of the average layman at the time consisted mainly of brown bread made with corn and barley flour, and many were so poor that they could not even manage to buy a daily loaf. White bread was just a beautiful fantasy for most people, let alone the meat and wine mentioned in Fr Vincenzo’s sermon. The congregation was well aware, however, that these gastronomic delights existed and that they frequently graced the tables of the nobility for the indulgence of those who could afford them. One should also keep in mind that this was a God-fearing society where the Church’s
teachings reigned supreme and where people tried their best to avoid an afterlife spent in the depths of hell. Fasting was compulsory on Wednesdays, Fridays and Saturdays, as well as on certain feast days in the liturgical calendar and during Advent and Lent. On all these days, it was considered sinful to consume meat, dairy products and eggs. This abstinence was meant to prompt a better understanding of the suffering endured by Jesus for the salvation of sinners. It follows, therefore, that the mental image of St Leonard being greeted by a heavenly feast, having lived a life of sacrifice and abnegation, would immediately resonate with Fr Vincenzo’s attentive listeners. The message was loud and clear: earthly suffering cleansed the soul in preparation for heaven’s rewards.
A closer inspection of the food and wine on that table puts things in a clearer historical perspective. In those days, the luxuries described by Fr Vincenzo were the realm of a very small segment of society – roughly 5% of the population. Veal, game, guinea fowl, and turkey were regularly consumed by members of the Order of St John, as attested by the Order’s archives. The Inquisitor of the Catholic Church, residing at his palace in Birgu, also had a penchant, quite ironically, for haute cuisine and full-bodied wines.
At the time, the veal described in the sermon would have been imported from Spain or Italy, while the sauces were a direct influence of sophisticated French gastronomy, which by the 18th century was starting to distinguish itself and gain an international reputation.
As for the wine, this was a popular tipple across all strata of society, though of course the quality varied considerably from the lowest to the highest ranks. Even the Inquisitor had his own bottigliera (wine cellar) at his palace. Wine found itself on all tables because it was not simply a social pleasure as it is today, but was considered essential for one’s diet. It was indispensable for seafarers, occasionally replaced cash payments, and was thought to have therapeutic and at times magical properties. This explains why it was so widely consumed.
Although local historical documents are replete with references to vine cultivation, Malta never
produced enough wine for its inhabitants and relied on a considerable quantity of imports. For centuries, the consumption and importation of wine was second only to grain. By 1779, Malta was consuming 150,000 barrels of wine per year. This was extremely lucrative for the emerging merchant class and for the state which controlled prices and generated income through taxation.
Interestingly, most of the wines mentioned in Fr Vincenzo’s sermon are produced to this day. Taste History is inviting you to enjoy three Montepulciano wines this Christmas, to share them with family or gift them to friends who appreciate a delicate white or a robust red. The wines on offer, in a beautiful presentation box, are a Le Bèrne Rosso di Montepulciano (Toscana 2022), a Le Bèrne Toscano Bianco Viognier (Toscana 2023), and the cherished Le Bèrne Nobile di Montepulciano (Toscana 2021).
The latter is a wine that preserves its red cherry colour, imparting the same flavours on the taste buds. Tuscany’s Vino Nobile di Montepulciano enjoys a history dating back to the 8th century, receiving praise from popes and poets as “the king of wines”, and today is considered to be one of the most prestigious Italian red wines. Vino Nobile has a ruby red colour of good concentration, and an intense aroma with evident fruity notes and hints of wild berries, cherry and vanilla. In the mouth it is full and round, persistent with a good tannic component. It is a classic pairing with roasted red and white meats and with all the cheeses, among which it prefers the aged Maltese ġbejna.
Make the three wines yours with a click by visiting Heritage Malta’s online store https:// heritagemalta.mt/store/ and raise a glass worthy of heaven’s dwellers this Christmas!
Taste History is Heritage Malta’s gastronomic arm. It 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 9985 3909.
"THIS DESSERT OFFERS LAYERS OF CRUNCHY GRANOLA, SMOOTH CHOCOLATE MOUSSE, & TANGY CREAM CHEESE, CREATING A PERFECT BALANCE OF TEXTURES & FLAVOURS."
Ingredients
For the Chocolate Sauce:
100ml milk
200g chocolate chips
For the Chocolate Mousse:
60ml whipping cream
70ml chocolate sauce
For the Granola:
100g oats
3 tbsp honey
½ tsp cinnamon powder
30g sunflower seeds
50g pumpkin seeds
15g red raisins
30g cashew nuts
For the Cream Cheese Mix:
200g Philadelphia cream cheese
30ml maple syrup
20g icing sugar
For Plating:
60g chocolate mousse
50g granola
60g cream cheese mix
rose petals to garnish
½ tsp cocoa powder
For the Chocolate Sauce:
Heat milk in a saucepan and remove from heat. Add chocolate chips and stir until smooth.
For the Chocolate Mousse:
Whip the cream until soft peaks form. Fold in the chocolate sauce to make the mousse.
For the Granola:
Combine oats, honey, cinnamon, seeds, raisins, and cashew nuts. Spread on a baking tray and roast at 150°C for 25 minutes.
For the Cream Cheese Mix:
Whisk together cream cheese, maple syrup, and icing sugar until smooth.
For Plating and Serving:
In a bowl, layer chocolate mousse, granola, and cream cheese mix. Garnish with cocoa powder and rose petals.
Granola Chocolate Mousse Delight – By Chef Faisal, – Prep/cook: 50min – Serves 3
Maple Cream Cheese Crème Brûlée – By Chef Faisal – Prep/cook: 2.5hrs – Serves 2
"A CLASSIC CRÈME BRÛLÉE WITH A TWIST, FEATURING A TANGY LAYER OF CREAM CHEESE. THE SMOOTH, CREAMY CUSTARD PAIRED WITH THE CRISP CARAMELISED SUGAR CREATES A DELIGHTFUL CONTRAST IN EVERY BITE."
Ingredients
For the Crème Brûlée:
3 egg yolks
80g white sugar
½ tsp vanilla essence
350ml cooking cream
For the Cream Cheese Mix:
200g Philadelphia cream cheese
30ml maple syrup
20g icing sugar
For Plating:
200g cooked crème brûlée
10g white sugar (for caramelizing)
40g cream cheese mix
cocoa powder to garnish
Method
For the Crème Brûlée:
Beat egg yolks with sugar and vanilla essence in a bowl. Heat cooking cream in a saucepan until it reaches 80°C, then cool to 50°C.
Slowly add the cream to the egg mixture, stirring well.
Pour into small clay pots. Place pots in a water bath and bake in a preheated oven at 160°C for 30 minutes. Chill for 2 hours in the fridge.
For the Cream Cheese Mix:
Mix cream cheese, maple syrup, and icing sugar until smooth.
For Plating and Serving:
Sprinkle white sugar on top of the chilled crème brûlée and caramelize with a kitchen torch. Spread the cream cheese mix on one part of the brûlée. Garnish with cocoa powder for a finishing touch.
Fungi’s Finest...
Oyster mushrooms, with their delicate caps and subtle flavour, are a culinary treasure found in kitchens and markets worldwide. Belonging to the Pleurotus genus, these mushrooms have earned their name due to their resemblance to oyster shells. Their mild, earthy taste and remarkable versatility have made them a favourite among chefs and home cooks alike.
A Feast for the Senses
Oyster mushrooms come in various colours, including white, gray, golden, and pink, adding a visual appeal to their culinary value. Their texture is tender yet slightly meaty, making them a great substitute for meat in vegetarian and vegan dishes. When cooked, they develop a silky consistency and a nutty flavour with hints of anise, which can complement a variety of cuisines.
The Many Varieties of Oyster Mushrooms
Several species of oyster mushrooms are cultivated and foraged globally. The most common is the pearl oyster mushroom (Pleurotus ostreatus), known for its neutral flavour and adaptability in recipes. Golden oyster mushrooms (Pleurotus citrinopileatus) have a vibrant yellow hue and a slightly fruity taste, while pink oyster mushrooms (Pleurotus djamor) stand out with their striking colour and mild seafood-like flavour. King oyster mushrooms (Pleurotus eryngii), often called “king trumpet mushrooms,” are a larger variety with thick, edible stems. Their firm texture and rich umami flavour make them ideal for grilling, sautéing, or even mimicking scallops when sliced and seared.
Cultivating Oyster Mushrooms
Oyster mushrooms are among the easiest fungi to cultivate, making them a sustainable and eco-friendly choice for growers. They thrive on agricultural waste like straw, sawdust, and coffee grounds, which are converted into a nutrient-rich growing medium. This low environmental impact has made them popular among urban farmers and eco-conscious consumers.
Their fast growth and minimal requirements mean they can be harvested within weeks, often yielding multiple crops from a single batch. This accessibility has contributed to their widespread availability and affordability.
A Nutritional Powerhouse
Oyster mushrooms are not only delicious but also packed with nutrients. They are low in calories and fat while being a good source of protein, fibre, and essential vitamins such as B vitamins, D,
and C. They also contain minerals like potassium, iron, and selenium, which support various bodily functions.
One of their most remarkable attributes is their high antioxidant content, which helps combat free radicals and supports overall health. Additionally, oyster mushrooms are rich in beta-glucans, compounds known to enhance immune function and promote heart health.
Cooking with Oyster Mushrooms
The culinary applications of oyster mushrooms are vast. Their mild flavour allows them to absorb seasonings and sauces, making them a versatile ingredient in many dishes. They can be sautéed with garlic and butter for a simple side dish, added to stir-fries for a meaty texture, or used as a base for creamy soups.
Their ability to mimic the texture of seafood and
meat has made them a favourite in plant-based recipes. For example, shredded oyster mushrooms can be used to create vegan “pulled pork” sandwiches, while thin slices can replicate scallops or calamari.
Roasting, grilling, and frying are popular cooking methods that highlight their unique texture. When breaded and fried, they become crispy on the outside and tender on the inside, offering a healthier alternative to traditional fried snacks.
A Growing Trend in Fine Dining
Oyster mushrooms are increasingly appearing on fine dining menus, where chefs showcase their ability to elevate both traditional and modern dishes. Their aesthetic appeal and complex flavor profile make them ideal for creative plating, whether as a garnish or the star of the dish.
