Iniala Harbour House marries history with innovation, offers an eclectic mix of design concepts and an unprecedented level of luxury.
Iniala Harbour House, 11, St. Barbara Bastion, Valletta, Malta t: +356 21 66 1111 | e: reservations@inialamalta.com | w: www.inialamalta.com
Just like that, we’ve come to the end of another year. This year has seen the re-opening of the world, gradually picking up the pieces and putting them back together again in the wake of the pandemic. We’ve witnessed the hard work of owners and staff at local eateries and the business brought by loyal customers, paying off. Finally, the restaurant scene is back with a bang.
There’s an interesting contrast that the onset of Winter brings. On one hand, the change in weather invites rest, it calls for evenings nestled by the fire with a glass of red wine or hot chai in hand, or for picking your
favourite cosy spot for a meal out with a loved one.
It can also bring an avalanche of social events, work deadlines to meet before the holidays begin, and a sense of urgency to complete a neglected list of things to do before another year comes to a close.
Regardless of your agenda, it’s the season we find ourselves spending most time in the kitchen - hosting or entertaining family and friends, baking with the kids, and preparing for the annual Christmas feast. Well readers, we have you covered. The following pages are filled with reci pes to suit all tastes; from traditional favourites by Chef Michael Diacono
(including the much sought after family Timpana recipe), to healthy and fun recipes for the little ones to enjoy, and of course plenty of recipes demonstrating the versatility of our seasonal star ingredientchocolate!
On behalf of the whole Served team and all our wonderful contributors - we wish you a fantastic ending to the year, however you choose to spend it. Blessings from us - be safe, drink responsibly, enjoy your family and friends, and most impor tantly, enjoy cooking up a feast with the recipes inside.
Till next year!
Julia Ripard, Served Magazine Editor
Reproduction in whole or in part without written permission from the publisher is prohibited. All rights reserved. Dates, information and prices are believed to be correct at the time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. Neither the editor nor the publisher accept responsibility for any material submitted, whether photographic or otherwise. While we endeavour to ensure that the organisations and firms mentioned are reputable. The editor can give no guarantee that they will fulfill their obligations under all circumstances © 2022
Published by [ V ] Publications. – Publishers of Vamp Magazine, Served Magazine & The Malta Artpaper.
017.Christmas Gift Guide 2022
All you need to know about the best gifts for your food-loving family member, partner or Secret Santa pick!
028. Q+As: The Xara Collection
The restaurant collection taking the island’s catering scene up a notchand the chefs who are making it all possible.
036. Seasonal Star: Chocolate
If chocolate had a season, it would surely be Winter! Discover some fun facts on how the ‘food of Gods’ became a pantry staple.
041.
From shakshuka to baked beans, and spiced apple porridge - there’s a breakfast recipe for all tastes.
044.
Discover what it takes to get a good night’s rest and tips on picking the perfect mattress for you.
046. A Balanced Plate
Faye Zammit shows us how to achieve a balanced diet through the consumption of seasonal foods and recipes.
066. Getting to Know Chef Faisal Newest Served contributor, Saudi Arabian banker-turned-chef, Faisal Al Deleigan shares his story and recipes in his Served debut.
074. An Icon In the City
Talking ‘then’ and ‘now’ with Luca Cordina of the treasured Valletta landmark, Caffe Cordina.
084. #MakeYourOwn
Chili Oil - a tangy, spicy asian condiment to top almost anything from congee and ramen to steamed vegetables or dumplings.
087. Elegantly Contemporary
A stylish spread by Yakof Debono for the dinner party of dreams, featuring a pairing suggestion for the local wine lovers.
093. 2-Booze Tiramisu Yes you heard right. Yakof’s delicious concoction of Baileys, Marsala and chocolate of course! You’re very welcome.
106. There’s Wine & Then There’s Wine Busting the myths on organic wines with Kevin of La Vini Culture
Discover the full scoop inside!
057.
Chef Michael Diacono shares his top traditional recipes including the famous Diacono Timpana, seasonal Lampuki Pie and Ross Fil-Forn.
081.
The Negroni Sbagliato is breaking the internet - here’s how to make it.
Scan the QR code and find hundreds more delicious recipes to sink your teeth into.
Julia values the simple pleasures in life; good food shared with good company, frequent travel, and plenty of time with a book by the sea. Her ex perience as a chef has taught her the fundamentals of preparing food properly, that not only tastes delicious but is well-balanced nu tritionally and fully satisfying and sustaining. Julia’s creative skills combine writing and photography to portray her views and stories on good food and sustainable living here in Malta.
With a 20-year background in ballet and jazz achieving a Di ploma in Dance, Faye’s passion for health and fit ness drives her to motivate others around her and boosts her own mental-wellbeing. Complimenting a healthy lifestyle, Faye is a fully certified Nutrition Coach (Level 4) and Weight Man agement Coach, and a qualified fitness instructor.
Sam is a selftaught home cook and foodie. Sam loves experiment ing with different flavours to make healthy foods fun and to make people aware of healthy food options. Sam has a background in education and has been working with children for the past ten years. You can find more of her dishes on her instagram blog Sam’s bits and bites.
Yakof Debono is a home cook with a hedonistic passion for food, cook ing and eating, inspired by Malta’s humble yet vibrant ingredients and contrasting fla vours. Yakof never went to culinary school, and he is not a trained chef either. For him, home food should not be complicated or restaurant driv en. Being born and raised in Malta, he incorporates familiar ingredients close to home with the exuber ance oomph of contemporary ones. Lastly, cooking for Yakof is all about making others feel loved and comforted.
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 tech niques in Europe. By establishing the Chef Faisal Consultan cy, Faisal is able to not only share simple yet sophisticated dishes, but is also positioned to help restaurant businesses thrive.
Michael has been cooking all his life inspired by a busy kitchen at home. After many years at Gi useppi's in Mell ieha he moved to bigger premises at the Salini resort in 2018 with his nephew Chris. Michael also has an in terest in Rubino, Valletta with his brother Karl and nephew Edward.
He finds his inspiration mainly in Mediterranean and Maltese ingredients.
"This issue is an ode to the traditional for a decetant festive celebration"
Christmas gift shopping for a foodie can be tricky. That’s why we’ve listed down all you need to know about the best gifts for your foodloving family member, partner or Secret Santa pick! From hampers filled to the brim with delicious delicacies, to beautiful tea boxes of local teas, biscuits and all things yummy - the Served gift guide offers up something for all tastes and budgets.
Create a Winter Wonderland tablescape with the Nwar Blue Blossom Collection by Stephanie Borg Artist & Designer. Put together the most bold yet elegant tablescape with this prestigious award-winning hand painted collection that consists of tableware and decor items. Available at Stephanie Borg Studio Boutique in Rabat and authorised retailers. Stephanie Borg, 33, Triq Santa Katarina, Ir-Rabat – T: +356 9916 1469 www.stephanieborg.com
FOR THE COFFEE CONNOISSEURMACCHINA ‘CIAO’ CIALDA €150 ‘Ciao’ is the new small, high-performance espresso coffee machine, which takes tea-bag type pods. It is the ideal solution for office and home use: its innovative and captivating design results from a collaboration with one of Italy’s most important industrial design studios. The ‘Ciao’ machine uses fully degradable Coffee Cialde.
With every ‘Ciao’ Cialda purchased, customers will be supplied with a complimentary box of 100 Rock Cialde. Available at: coffeeshop.com.mt – Moak International Distributors T: 9942 0449
‘PEARL’ – €139
"Beautiful and pure, a drop of moonlight, born from the sea". Each Sid Dickens memory block carries a unique message, making them the perfect sentimental gift.
Camilleri Paris Mode www.camilleriparismode.com you@camilleriparismode.com T: (+356) 2010 2030 (+356) 2134 4839
THE PLUSH ECO-BATHROOM GIFT PACK – €77 ReRoot's Plush Eco-Bathroom hamper is packed with beautifully designed products that not only work and look great, but are plastic free and 100% natural #winwin. From Lavender and Aloe Vera hand-wash to activated charcoal skin care, this gift pack is sure to wow! ReRoot, T: 9926 0988, www.rerootmalta.com
The ultimate gift for a fine food & wine lover, beautiful packaged in these custom hampers.
THE DELUXE RED WINE HAMPER €80
An assortment of premium delights, this hamper contains a bottle of 2014 Chateau Charmail, Larrouyet Rillettes pure Oie, La Vecchia Dispensa Balsamic Vinegar, L’Atelier du Poissonier Multigrain crackers, Edmond Fallot Moutarde au Poivre Vert, Algoplus 'Paté de Campagne a la Fleur de Sel' and the divine Christine Ferber ‘Orange Maltais’ Jam.
Philippe Martinet Fine Wines
239, Tower Road, Sliema
T: +356 2097 8604
www.martinet-finewines.com
THE POL ROGER HAMPER €99
The most indulgent luxury hamper from our collection contains a bottle of Pol Roger Champagne of course, Dijon Mustard by Edmond Fallot, Rillettes pur Canard and the exquisite Cassoulet by Larrouyet, the Algoplus ‘Pâté de Campagne a la Fleur de Sel’ and premium dried Porcini mushrooms.
Philippe Martinet Fine Wines
239, Tower Road, Sliema
T: +356 2097 8604
www.martinet-finewines.com
Each hamper is beautifully presented in their iconic luxury gift boxes and bags with an exclusive selection of wines, fine foods and chocolates to offer genuine quality and excellent value. Visit their lovely shop and website, or contact them directly for their NEW Gift Hamper brochure.
Cleland & Souchet, 14 Portomaso, St Julians – www.clelandsouchet.com
T: 2138 9898
Nothing says Christmas like a delicious centrepiece on your Christmas table and with our range of gorgeous Christmas cake designs, you’ll be spoilt for choice. All our designs can be fully personalised to create a stunning treat for your guests or even the perfect personalised gift for loved ones. Our Christmas Torta Pastina covered with chocolate is a favourite edition for this year's Christmas dinner!
The Torta Pastina covered with Milk Chocolate Cream E25 - E32 (two, sized Regular & Large)
Caffe Cordina, 244 Republic, Il-Belt Valletta
T: 2065 0400, www.caffecordina.com
BLEND IT – SWEET AND FLORAL GLASS
€50 Wondering what to give a loved one who has everything? How about a creative, sweet and floral collection of dried sweet fruit and edible flowers. Fuel their creativity and have them zone out into their own world of zen. Fruits and flowers can be used for cake decorations, cocktails or anything one fancies, really!
Presented in a large Tettiera gift box, the contents include: A6 Notepad, an A4 handout offering information on the products, a bamboo Spoon, a mini Glass Jar, one packet containing 25 large filter tea bags. The 12 glass tubes presented on a wooden rack consist of: Pineapple, apple pieces, pink baby rose buds, rose petals, juniper berries, marigold petals, lavender, chamomile blossom, hibiscus, rose-hips, berry compote and orange pieces.
Tettiera T: 7992 93764
from €20
Whether it’s a hotel stay, an indulgent meal, or time to focus on themselves, Hilton gift vouchers can be purchased and redeemed against accommodation at Hilton Malta or any of the hotel’s food & beverage outlets, LivingWell Health Club memberships and day passes. To request information or to purchase these vouchers call on +356 21 383 383.
Hilton Malta, Vjal Portomaso St Julian's, T: +356 21 383 383
All our produce is sourced from young, local farmers who only use sustainable agricultural methods ensuring that the island as well as it's traditions remain preserved.
’GLASS VASE SHIT POIS’ €137
A glass vase designed by Maurizo Cattelan and Pierpaolo Ferrari and signed Toiletpaper Home. Decorated with the eccentric fantasy that depicts a mouth showing its teeth and a gold border, this vase is perfect to make your own unique statement. Discover the entire ‘Cylindrical Vases’ collection and choose your favourite vase!
Height: 30cm www.camilleriparismode.com you@camilleriparismode.com T: (+356) 2010 2030 (+356) 2134 4839
‘GINA PHONE BAG’ €45
Made from recycled bottles, the "gina" phone case holder incorporates a one main zipped compartment and an open back pocket with an adjustable shoulder strap. Find the whole range of products online.www.camilleriparismode.com you@camilleriparismode.com – T: (+356) 2010 2030(+356) 2134 4839
HOT-WATER BOTTLE WARM WORMS
- GREEN GEORGE €41
The Yuyu Water Bottle collection can be used for both hot or cold water so that they can be used all year round. These cuddly worms make for the perfect gift and are available in three colours- green, pink and blue. Designed to keep you warm (or cool) for 4-6 hours. www.camilleriparismode.com you@camilleriparismode.com T: (+356) 2010 2030 (+356) 2134 4839
LUX 7 – THE ULTIMATE TEA PARTY €76
A delight for any food lover especially if they are into the wonderful world of tea. Crunch into the Tettiera Tea Companion Duo Biscuits made with Earl Grey and Berry Compote, nibble on the gourmet crackers duo made with Tettiera's high quality herbs & spices, produced by Busy Bee, three Herbs & Spice Boxes, two Tettiera mini loose leaf tea tubes, four Tea Sacks and a Stephanie Borg Tile Pattern porcelain teacup & saucer Tettiera T: 7992 9376 www.tettiera.com
Help your loved ones bring the mind into the body with a gift of healing spa time. A chance to regain clarity & restore after a hectic year, to start that journey of self-love or simply to celebrate bonding time between loved ones. Christmas shopping made easy with Myoka Spa Christmas gift packages and vouchers. www.myoka.com T: 2137 0163
The ideal gift set for Jameson Whiskey drinkers. A triple distilled, blended whiskey - Jameson has a light floral fragrance, peppered with spicy wood and sweet notes. Good balance of spicy, nutty and vanilla notes, with the spirit aged in both sherry and bourbon casks. This pack is available at Farsons Direct and other retail outlets until stocks lasts. Farsons Beverage Imports T: 2381 4400
Trendsetters in their respective niches, The Xara Brands collectively represent the evolution of the Maltese restaurant culture, and have consistently set the bar for unparalleled dining experiences and Michelin-rated cuisine in Malta. The Xara name is synonymous with finesse, innovation and more than ever before - sustainability, through their continuous efforts to make use of local produce, most of which comes from their very own, Xara Gardens. It’s a name known locally and internationally for the globally recognised
accreditations, however as is often the case, we know very little about the driving forces that work tirelessly to maintain the Xara standards of excellence - The Chefs!
Served interviews all nine chefs from the various outlets, in an effort to get a feel for the working environment, the team dynamic and ultimately the individuals that make up so much of what the Xara Collection is today. >>
Xara Catering is for those who wish to extend the finesse of Xara’s cuisine to their own events. Our range of exclusive venues include some of the most prestigious and historically significant locations on the island, and we can also extend our expertise to virtually any venue of your choosing.
Educating and paving the way towards a more sustainable future and inspiring others to follow through regenerative farming and aquaponics.
A one Michelin-starred decadent dining experience, perched atop Mdina’s historic bastions. The concept is inspired by local ingredients and cuisine, and curators of international gastronomy. Consistently rated amongst the top restaurants in Malta for the soul-nourishing cuisine, refinement and excellence, the De Mondion promises discreet yet impeccably attentive service.
Trattoria celebrates over 250 years of knightly administration, a force that has contributed to the character development
of Modern day Mdina. The Trattoria AD 1530 is a charming eatery that prides itself in serving traditional and tasty food typical of the name ‘Trattoria’.
The latest edition to the collection, Rosami is a produce-driven restaurant breaking down the walls of fine-dining idealism. It’s a beautifully curated space in which guests can indulge on a feast for all the senses.
OKA’s is a destination brasserie with intimate spaces where friends can gather over a meal and drinks. Paired with the stunning views from the terraces and calming ambience, OKA’s presents a varied menu of divine dishes ranging from sharing plates, fresh seafood platters to homey dishes such as the beef wellington.
Opening its doors in the beginning of next year, one will be able to hark back to another era as one dines within honey coloured stone walls and the prettiest internal courtyard with classic garden attributes.
Adrian Bonello, Chef de Cuisine at The Xara Lodge and Xara Catering.
“My passion is to cook and create new dishes using most of my produce from own field. In my free time I go to my field to harvest fruit and vegetables and take care of the chickens.”
Chef Clint is a generational chef having been inspired and influenced by his Grandfather from a tender age to carry on his legacy for the love of culinaria.
Bonello Culinary DirectorSince deciding to become a chef at the age of 17, Chef Kevin worked for some of the biggest names in the industry until returning to Malta to join his brother Adrian and together build the team at Xara Catering.
“I love travelling; experiencing different cultures and people”
“We invested in creating a unique experience for guests”
Chef Cliff is a seasoned chef and a firm believer in experimental approaches to the culinary discipline which in turn caters for the experiential dining offered at Rosami.
Alessandro Gravino
Executive Sous Chef at OKA's.
“Always smiling even when things get tough.”
Jonathan Bonello, Sous Chef for the Medina restaurant.
“I like to read on many subjects, then enjoy long conversations in the pub with a couple of beers. My wife thinks I’m quite funny so I guess it must be true.”
Kleaven Debattista Senior Sous Chef at The Xara Lodge.
“Father of four trouble-makers. An introvert with a passion for creating new things – be it flavourful dishes in the kitchen to DIY.”
Dorian Sammut, Sous Chef at Trattoria AD 1530.
“Passionate and dedicated to my work."
Debono Pastry Chef at the Xara Collection.
“In my free time I like to watch food shows to grow my knowledge with regards to food and desserts.”
Q. How would you describe the collection of restaurants under the Xara brand.
(Kevin) The quality of restaurants we open have the right mixture; attracting all markets with the variety of concepts.
(Clint) De Mondion offers a fine-dining concept with a sustainable approach.
(Adrian) Our dining concept at The Xara Lodge and Xara Catering is quite vast; from high-end gala dinners, weddings to conferences. We serve everything from canapés to buffets always using the freshest ingredients.
(Alessandro) OKA’s is a place for friends to hang out, share some starters over a cocktail, then enjoy a nice piece of aged beef, whole fresh fish or our signature Beef Wellington.
(Cliff) Rosami offers a fun and interactive fine-dining experience.
Q. What would you say was the key ingredient that earned you the Michelin star in 2021?
(Kevin) As a team at De Mondion we kept on developing the menu, experimenting with ingredients and flavours. We invested in spending time on creating a unique experience for guests. Sustainability also plays a key part in retaining the star. De Mondion was always at a high level of service and food offering. Then the team at De Mondion pushed with the authorities to introduce Michelin in Malta, and we became the first restaurant to achieve a star.
(Clint) Consistency is key. As well as giving importance to local produce and sustainable cooking.
Q. In your words, how has the dining/ food scene in Malta evolved over the years and how have the restaurants within The Xara Collection adapted to that?
(Kevin) Diners are increasingly seeking new experiences and flavours. The culinary scene over the years has improved, with new outlets opening
and more competition. However, I still believe that there is room to grow. With the opening of outlets and continuous development of the brand; The Xara Collection is always seeking to offer dining options and experiences to diners.
(Kleaven) Before diners were more oriented towards bigger portions and value for money. Nowadays diners are more appreciative of flavours and finer cuisine, even if these are presented in smaller portions, however more importance is now given to flavour and presentation. Dining has evolved into a form of art. The Xara Collection has adapted to this change by investing in various outlets that cater for different budgets.
(Cliff) I believe that with the arrival of the Michelin guide in Malta, the food scene here imploded with chefs pushing their boundaries. Within the Xara collection I think that we have always maintained a high level of quality which we constantly evolve and work on.
(Jonathan) My family owns a pub, so ever since I was a little kid I was working or involved in the catering business, I’m 42 now so I remember quite a bit. >>
I would say the food/dining scene has evolved both in good ways and bad ways, I would say the hygiene, equipment, knowledge and product quality improved by leaps and bounds, but unfortunately I would say the human resource declined immensely, which is a shame considering the Maltese were once considered as very welcoming people, you hardly see any now working in the catering industry.
Q. How important is it to represent Malta in the dishes that you create? And can you describe some dishes that where really present?
(Adrian) It is important that we use Maltese dishes to represent Malta as it is from where it all started. Maltese cuisine is delicious especially braised rabbit with garlic and thyme. Snail ragout with Jerusalem artichoke and fried octopus with olive oil in garlic, chilli and herbs are also my favourite.
(Kleaven) It is very important to represent Malta in the dishes as this is what makes us unique. The Xara Collection is also going a step further in this trying to use locally sourced produce and also introducing the farm to fork concept –using genuine local products to create dishes.
(Cliff) For us it is vital as we need to showcase how high our standards and our ingredients are. We adapt to our island by using more vegetables even in our desserts, using more olive oil rather than butter for less heavier dishes regarding to our tasting menus.
(Jonathan) I think it's essential. Dining is an evolution of our customs, history and heritage, it’s a picture of the past, of how we ate henceforth how our culture has evolved. As a dish I would say my favourite would the humble rabbit stew and the unassuming Maltese sourdough, one of the best breads in the world.
Q. What are the most popular dishes on the various menus at the moment?
(Clint, De Mondion) The snails, the BBQ Rabbit dish and the suckling pig.
(Kleaven, Xara Lodge) At the moment the most popular are the BBQ menu and also a variation of street food stall set ups.
(David, Xara Collection) Some popular dishes include ‘Ricotta Cheese Mousse’, ‘Fior di Latte ice cream’, which are both locally produced.
(Cliff, Rosami) One of our most loved dishes is a scallop with local butternut & cultured cream. Inspired from Nordic simplistic style and flavours.
Q. How does Maltese cuisine stand out from Mediterranean cuisine on the whole?
(Adrian) Maltese cuisine is very powerful because of the position the island is situated at. Fruit and vegetables ripen with extraordinary flavours. In my opinion we have the best honey, figs, olive oil and summer fruits amongst others. All you need is to cook from the heart and use traditional techniques.
(Kleaven) I think that you cannot really compare Maltese cuisine to the rest of the Mediterranean, since over the years we were influenced by many different cultures. I think it's more about local produce than local dishes.
(Cliff) I do not believe we are standing out at the moment. I think we are doing a better job than a few years ago but we still have a lot to do to be able to stand out next to strong countries such as France, Italy & Spain.
Q. How do you incorporate sustainability in the kitchen or on the menu?
(Kevin) Sustainability is the way forward. The world is overpopulated. At The Xara Collection we have changed our mentality to using what is really needed and have started with home-grown ingredients and crops.
(Clint) Our sustainability projects manifest themselves in two forms; our regenerative gardens, as well as the roof top aquaponics at the Xara Lodge. Our regenerative farm provides us with farm-fresh produce and a true farm-to-fork experience as the produce does not have to travel far before it finds itself in our kitchen.
Through the multitrophic aquaponic microfarm on the roof top of the Xara Lodge, food waste goes into the system, and high quality produce goes out. This happens through a process where food waste is fed to the grubs of black soldier flies, and all the outputs of the black soldier fly lifecycle are inputs for the rest of the aquaponics operation.
(Kleaven) We try to make the most out of all the ingredients we source – for instance if we have a joint of meat, we use what we can to be part of the dish, less common parts for mince, bones and trimmings for stocks etc etc.
(Alessandro) Vegetable trimmings are used to make soups, purées and sauces as well.
(Dorian) Bones are used for jus and stocks, and herbs from our own gardens are made into herb oils.
(Cliff) Sustainability plays a large role in our menu. The dishes are created using the freshest produce from Xara Gardens, and from a variety of other local suppliers. The ingredients are then paired together in a distinctive way to entice conversation amongst guests.
Q. What can restaurant/event guests look forward to over the Christmas and New Year festivities?
(Kevin) Our theme this year is ‘Christmas Time’ - with emphasis on ‘time’. Time for us to spend with loved ones, time to spend on our hopes and dreams, time to safeguard our future.
(Clint) Time to enjoy a range of game dishes
(Adrian) Guests can look forward to joyful events such as staff parties and gettogethers with delicious food and different flavours.
(David) The great ambience, our mince pies and Christmas cake.
Q. What does the future look like for the restaurants within The Xara Collection, are there any exciting new ventures on the horizon?
(Kevin) We are currently concentrating on what we have in order to be the leader in offering the most elite food and beverage on the islands.
(Clint) I agree with Kevin, and add that we’ll continue evolving and improving the product, using sustainable processes and highlighting local ingredients in their peak seasonality.
(Adrian) We are constantly creating new menus and new ideas to keep our level up as much as possible. We consult each other and all our outlets so we help each other with ideas.
(Kleaven) The Xara Collection is always trying to explore new sectors and growing in such a way to cater for today’s mindset
– so the opening of more outlets with innovative cuisine would not be a surprise.
(Cliff) Rosami has only been open for a few months so that is still very exciting for us, but also we have a new restaurant coming up soon in Mdina with a very different concept in mind.
acao beans come from the Theobroma Cacao tree, the scientific name given by Swedish botanist Carl Linnaeus in 1753. Theobroma is Greek for “food of the Gods,” and cacao is the Spanish adaptation of the Mayan name for the tree: kakaw.
The cacao tree is believed to have evolved in the Upper Amazon region in an area that now includes parts of Peru, Ecuador and Colombia. From there it spread northward across the Andes and into Central America where it became a part of their diet and culture.
When Cortez landed in Mexico in the early 1500s, he found cacao intricately woven into the culture and mythology. Mixed with maize and spices, cacao was consumed as a beverage by royalty, warriors and rich merchants, while the seeds or beans were used as currency.
The Spaniards modified this native beverage, replacing maize with sugar and adding cinnamon and vanilla. Over time, all of Europe developed a taste for this new beverage, which they called chocolate, and soon cacao was spread to tropical regions around the globe.
The fruit, or pod, grows directly from the trunk and can ripen into a variety of colours such as red, yellow and purple. Each pod contains 20–60 cocoa beans, covered in sweet pulp. Each tree produces about 50–60 pods a year, which converts to only about 2.8kg of chocolate!
The fruit is hand-picked to protect the trees, and once harvested the pods are opened and their seeds are removed.
It all starts when the beans and pulp are laid in fermentation boxes. The process of fermentation produces heat, requiring the beans to be stirred. At the end of the five-day fermentation process, the beans become brown, bitterness subsides, and the flavour develops.
After fermentation, the beans still contain too much water to be turned into chocolate. The beans are spread out in the sunshine to dry. Most beans are sun-dried for up to 14 days. After drying, the beans are inspected and separated.
Roasting takes place at 99° C for 10–15 minutes, a process which sterilises the beans, enhances their flavour, and makes the processing much easier.
Winnowing is the process of taking the shells off of the beans. What is left over is the “nib,” which is the most desired part of the bean.
The nibs are ground, either by machine or between two stones. A liquid mass called cocoa liquor is produced. With
more grinding and the addition of sugar, chocolate is made!
Conching is the process of mixing the cocoa mass (not yet chocolate). It is continuously mixed at a certain temperature to develop flavour, remove moisture and break down large pieces. This can take hours to days, depending on the desired outcome. The finest chocolates are conched for five days.
The next step is tempering. The chocolate is slowly heated and cooled, allowing the cocoa mass to solidify and stabilise. Without tempering, the chocolate would separate and would not harden well. This is then moulded into a final desired shape of the bar we end up with as consumers.
The many uses of Cacao Cacao in all forms has made its way into the homes, hearts and rituals of so many of us for its versatility, its comforting warmth and richness, and its nutritional properties when quality standards are met.
Whether enjoyed as a hot chocolate on a Winter’s day, a cup of ceremonial cacao as part of your morning ritual, or in cooking to enrich a sauce or frost your favourite cake - it’s always good practise to make a ceremony out of this ‘food of the Gods’, and use it to enjoy a moment of pleasure, reflection and mindfulness when consuming it.
Cacao trees tolerate the shade of taller rainforest trees, meaning the rainforest can co-exist in harmony with Cacao cultivation.Unfortunately however, the cacao industry is very much linked with deforestation. Farmers often slash rainforests to grow plots of new trees. When a forest’s growth and
decomposition cycle is halted, the devastating cycle of deforestation and abandonment takes its place.
Therefore it’s crucial to source your chocolate well, looking for fair-trade chocolate brands that work with farmers and farming techniques that don’t interfere with the holistic balance of nature, such as biodynamic, permaculture or syntropic farming practices.
"EARLYATTEMPTS WERE MADE TO GROW CACAO LIKE SUGAR CANE, ON LARGE PLANTATIONS. HOWEVER, BECAUSE CACAO GROWS BEST IN THE SHADE OF TALLER TREES, IT IS PARTICULARLY SUITED FOR SMALL, FAMILY FARMS AND HOME GARDENS. TODAY, AS MUCH AS 80% - 90% OF THE WORLD’S CACAO IS PRODUCED ON FARMS OF SEVEN ACRES OR LESS."
Per serving:
4 tbsp caramel sauce
6 tbsp chocolate sauce
2 tsp strawberry powder
2 tsp caramelised nuts
4 tsp sliced almonds
2 slices of fresh strawberry
8 oz chocolate cake
1/2 cup chocolate mousse
2 scoops vanilla ice cream
2 tbsp honey oats
2 tsp crushed pistachio
combine the chocolate milk mixture with the egg and oil mixture.
Add all the dry ingredients and combine, making sure no dry streaks of flour remain. Pour the cake mix into a prepared pan and bake for 40 minutes.
quite as stiff as whipped cream. Add chocolate sauce and fold in with a spatula.
For the date caramel Sauce: In a saucepan melt sugar in water at 325°F (165°C); remove from heat.
Ingredients for the
chocolate cake:
1 1/3 cup all-purpose flour
1 1/2 tsp baking powder
1/3 cup cocoa powder
1/4 tsp kosher salt
1 cup granulated sugar
3/4 cup vegetable oil
2 eggs
1 1/2 tsp vanilla flavouring
1 cup milk
4 oz dark chocolate
Chocolate sauce:
2 tbsp milk
1/2 cup condensed milk
1/2 cup cooking cream
10 oz. premium chocolate
1/4 tsp sea salt
Caramelized nuts:
4 tbsp white sugar
1/2 cup crushed hazel nuts or pecans
1/8 pinch salt
Chocolate mousse:
2 tsp white sugar
4 tbsp whipping cream
1/2 cup chocolate sauce
Date caramel sauce:
1 cup white sugar
1/2 cup water
2 tbsp condensed milk
2 tbsp butter
1/4 tsp cardamom powder
1/4 tsp cinnamon powder
1/2 cup cooking cream
4 tsp dates paste
Instructions:
For the cake: Preheat oven to 340°F (170°C). Grease and line cake pan with waxed paper or parchment paper; set aside. In a separate bowl sift together the flour, baking powder, cocoa powder, sugar, and salt. Using a mixer with a whisk attach ment, combine the vegetable oil, egg, vanilla essence. Beat until smooth.
Melt the dark chocolate and mix with warmed milk, then
For the chocolate sauce: In a saucepan add milk, condensed milk, and cooking cream, and cook for 3 minutes. Remove from the heat and add dark Valrhona chocolate and sea salt; mix well.
For the caramelised nuts: Heat the sugar in a saucepan until light brown, add the nuts until caramelised. Spread onto a waxed paper to cool down.
For the chocolate Mousse: In a bowl add whipping cream and sugar. With a whisk or hand blender mixer, beat to a smooth creamy foam, not
Mix in butter and cooking cream. Stir in ground carda mom, cinnamon, and condensed milk and mix well.
On a plate place a piece of round chocolate cake, make a hole on the top of the cake, then fill the hole with 1/2 cup of chocolate mousse. On the top of the mousse add 2 scoops of ice cream, drizzle with caramel and chocolate sauce on the top of the ice cream. Then sprinkle with strawberry powder. Garnish with caramelised nuts, honey oats, crushed pistachio, al mond flakes, and a strawberry slice.
Home-made
Baked Beans on Toast Ingredients: 1.5 cups dried cannellini or butter beans, soaked overnight
Instructions:
Bunch of coriander for garnish Toasted sourdough bread for wip ing up all that yummy sauce
Season and cook for ten more minutes. Take off the heat and blend the sauce to the desired consistency. Transfer back to the pan and back onto a low heat. Create 4 pockets in the sauce with the back of a spoon and crack the eggs into each one. Cook loosely covered or until the eggs cook through.
Serve for a lavish brunch topped with copious amounts of coriander plenty of crusty sourdough.
Serves 2 - Prep time 45 minutes
Board by Kulsan, available exclusively at the Catering Centre
Whether it’s a one off, or a regular issue - we can all relate to the feeling of waking up from a bad night’s sleep. Sure - there are many possible reasons for this, but have you ever considered your mattress could be one of them?
Served quizzes mattress expert Clayton Borg from Mattress Collection, and we discover how different sleeping positions should affect your mattress choice, what to look out for when picking your supplier, and that even if couples require different mattress typesthere’s a solution that won’t mean kicking your significant other out of bed!
Well, it helps if you think of your body as a well-oiled machine. During the day, we work and we play, we put our bodies through tremendous amounts of strain and if your body doesn’t get a chance to recharge properly in the evening, you're starting your next day at a disadvantage and using a maximum of maybe 50% capacity. You'll be cranky, tired and not your best self.
Our bedroom is our sleep sanctuary, the place where we re-charge, so it is imperative that we take our time to ensure that it is the ultimate environment for rest. Everything counts; our sheets, mattress, bed, even the curtains we use to drown out the light.
For sheets and quilts, always opt for light bedding. Heavy bedding tends to restrict
our movement and trap too much heatcotton is your friend.
Your mattress should be made for you, it should contour to your body's shape and it should always provide consistent support and never sag. The bed is your foundation and should be very supportive.
Sadly whilst a lot of thought is put into the aesthetic of the bed; the colour, the fabric or the look, the actual support structure is generally overlooked and is one of the most important parts of the bed.
When buying a bed, ask about the slats that will support you and your mattress. What is the guarantee on them? Will they support the weight of me and my partner? Can I choose different slats that are stronger and more supportive? Slats must be strong and arched upwards and never downwards. The last thing you want is to have a beautiful bed but a terrible night's sleep due to the cheap, basic slats no one
warned you about.
Tips for choosing the right mattress?
My one piece of advice is - do your homework and always budget a little bit more. Sadly the mattress is generally overlooked when planning our bedroom. We spend thousands on a beautiful sofa or a gorgeous bed and yet the one thing that actually assists our body for a good portion of our day (if you're lucky), is overlooked.
Like everything in life, there are countless different types, qualities and budgets for mattresses. I would recommend buying from a reputable company that has good reviews, one that will actually guide you to the right mattress for you. Especially look for companies that have good after sales as the last thing anyone wants is to have spent a good amount of money on a mattress only to find its sagged or softened after a short period.
Mattress Collection chooses to only sell foam and rubber mattresses – basically mattresses that are solid inside - for a number of reasons which I will try to explain. Spring mattresses have a lot of empty space inside, space that provides an ideal nesting ground for bed mites. Foam or rubber mattresses on the other hand are solid inside. Spring mattresses tend to also have a shorter lifespan plus they also tend to loose heat faster than foam mattresses, thus making it harder to keep a steady temperature which is ideal during sleep.
Hard or soft mattress - what are the different benefits?
As such, it really depends on the person. What position do you sleep in? How heavy are you? Do you have any medical issues?
All these contribute to you needing the right mattress for you and why I have always advocated to buying in store rather than online. The staff at Mattress Collection are trained to guide people to the right mattress for them depending on all these circumstances, which is hard to do online.
Some good points to keep in mind - if you are a side sleeper, opt for a medium feel mattress, one that will curve around the contours of your body while still providing the right amount of support. Do not go too soft as you will not get the required support over time and your lower back will start to hurt.
If you're a stomach sleeper, go for a firmer mattress. Since the heaviest part of our body is in the mid section, opting for a softer mattress will create an arch in your lower back leading to back pain every morning.
Back sleepers should opt for a middle ground - medium firm is the ideal. Basically a mattress that provides a bit of softness at the top to fill in the contours of your back and hip area and a firm foundation to support your entire body's weight.
And weight does play a part. If you are heavier, you will sink in more, so opt for a degree firmer. We're all different at the end of the day, which is why we even offer split mattresses for couples, where on the outside it looks like one mattress but internally it will be 2 different types to cater for each persons body. I don't wear my
wife's shoes for example so why would I sleep on a mattress that is good for her but not me.
1. Rotate head to toe as often as possible. Remember that any surface that gets repeated usage will soften over time. This goes for sofas, chairs, car seats, anything really.
2. Vent your mattress. Every few months or so, more often if you can. Lift your mattress up so that it can air out. Put a box for example underneath it. If you have a storage bed, open it before you go to work and leave it open for the day.
3. Mattresses nowadays also come with zip removable cover, so do remove your mattress cover every few months or so and give it a good wash in the washing machine.
4. Lastly and I would say one of the most important things - buy a mattress protector. It’s easier to wash than a mattress cover and more importantly, it ensures your mattress remains stain-free so you can still claim your guarantee if needs be.
How often should one change a mattress?
Well it really depends on the usage. For example, a mattress in a guest room that’s only used a few times a month should last a lifetime. For one that’s used daily, we tend to go on the advice of the UK National Bed Foundation that recommends replacing it every 7-8 years mostly due to hygienic reasons. My personal opinion is that generally your body will know when it’s time for a new mattress.
We are quite proud to have been the first (and still the only company I believe) to offer the ‘Sleep Trial' and after 8 years of successfully helping our clients, I can say that we definitely did the right decision.
The worst thing that can happen to person is that they spend a good amount of money on a mattress only to find out after a week or 2 that they chose the wrong mattress and cant get a good night sleep. It's horrible
and we've seen firsthand the frustration and panic this causes people.
The 30 Day Sleep Trial works like thisyou visit one of our shops, you try the mattresses and you pick one. We deliver it and install it in your bed and from that day you have up to 30 days to either ask for a different model, maybe a firmer or a softer one, or you can ask for a full refund. Its as simple as that. We work with the client to try to find out what the problem is, are they waking up with shoulder pain (order a softer model), lower back pain? (opt for a firmer model), we ask a lot of questions to ensure our clients can get a great nights sleep.
What a lot of people do ask us, is, what happens to the returned mattress? We have an agreement with our factory in Florence where every few months, we send back the mattresses that weren't liked. Our factory first checks them outside its premises (if they are stained or marked, they are not allowed in), it then sanitises them, shreds them, and then resells the shredded foams to Italian companies that use shredded foam products such as shredded foam pillows or bean bags. We then get a credit note from the factory so no money is really lost and everyone is happy.
I will add that our mattresses are Certified Class 1 Medical Devices and so we can never re-sell a used mattress. They are always brand new.
Ingredients:
50g Jumbo Oats from - H&B
350ml milk or water, or a mix of both
Instructions:
Mix the oats and the water and/or milk in a large microwave proof bowl and microwave on high for 5 minutes, stirring halfway through.
Pour the porridge in the bowl, add a spoon of greek yoghurt, and top with stewed apples, drizzle with honey and sprinkled with some almonds.
Both cooked and raw apples are healthy, but stewed apples can be particularly helpful for gut health. By eating raw apples you benefit from nutrients such as vitamin C and potassium.
However, cooked apples have an extra benefit as they release extra pectin, during the stew ing process. Pectin is a rich source of soluble fibre that helps with our body’s elimination and detoxification process and is very beneficial to our health promoting good bacteria. Due to their high fibre content, they can also help to alleviate constipation. The flavonoids in apples can also help our gut health by reducing inflammation and protecting our intestinal tissue.
Even though pectin is present in raw apples too, its effect is more pronounced when the apples are cooked.
Faye Zammit prepares a delicious, hearty but healthy bread which can be used as an on-the-go breakfast, snack or dessert. It is very low in fat, calories and dairy free. Each slice is just 90kcals, making it ideal for those under a weight management program.
Ingredients:
1 banana
3/4 cups (90g) all- purpose flour or
1 cup oat flour
2 eggs
2 tbsp honey
1/2 cup (112g) pumpkin purée
1/2 tsp baking powder
1 tsp vanilla extract (optional)
1 tsp cinnamon (optional)
1 handful Walnuts fromHolland & Barrett
Instructions:
Preheat the oven to 160 degrees and line a loaf tin.
In a large bowl, mash the banana and mix in pumpkin purée, honey and vanilla. Stir in eggs one at a time and add baking powder
Pour into a loaf pan and use an extra banana cut in half down the length to place on top of the loaf.
Drizzle a bit of honey on them to get them to caramelise.
4. Bake until the top is golden, around 40 minutes. Then remove and let the loaf cool down for a few minutes before serving.
Ingredients:
2 small leeks, thinly sliced
2 medium potatoes, thinly sliced
4 leaves of kale, roughly chopped
Puff pastry, 1 sheet, packet or approx. 250g
2 pkts of Fior Di Vita Mozzarella sliced
1 egg, whisked
A small bunch of oregano
Olive, salt and pepper
Instructions:
Turn the oven on to 170 Celsius, fan setting. Heat some oil in a frying pan, and add the leek. After it has softened, add the kale to the pan and season. After ten minutes of sauteing on a medium heat, turn off.
In the meantime, line an oiled baking tray with the pastry pressing the dough gently into the corners. Prick the pastry all over with a fork, and brush with the egg wash. Bake the pastry alone for 10 minutes. If the pastry puffs up in the oven, simply press out the air with your fork.
Once pre-cooked, bring the pastry out and assemble the filling. Start by layering the mozzarella, followed by the greens and finally the potato. The potato needs the most cooking so it’s important it goes on top. Don’t garnish with herbs now because they’ll just burn.
Drizzle with olive oil, season with salt and pepper, and place back into the hot oven, this time set to fan and grill. After 18-20 minutes, the pastry should be golden brown and crisp, and the potato cooked. Top with the fresh herbs, and slice to serve.
Serves 4
Prep time 45 mins
Ingredients:
1 onion, roughly chopped
1 stick of celery, roughly chopped
2 small potatoes, cubed
1 tbsp brown rice miso paste
1 medium sized head of broccoli, broken into small chunks
600ml fresh chicken or vegetable stock
200ml Schardinger Buttermilk (can use sour cream or kefir)
2 tbs stilton + extra for the bowls Salt and pepper to taste
Instructions:
Heat 2 tbsp of olive oil in a pot. Add your onion and celery to the hot oil. Sauté for about 8 minutes.
Add the potatoes and fry them off for a few minutes before adding the miso. Loosely cover and let that cook on a low heat for about ten minutes, stirring occasionally to avoid sticking.
Then add the broccoli and cook for a few more minutes, before adding the hot stock to the pot. Cover and let this simmer for about 30 minutes, after which you can add the buttermilk and stilton. Taste before seasoning further. Turn off the heat, and leave to cool slightly, before blending to the desired consistency.
Garnish with more crumbled stilton and a drizzle of good olive oil. Enjoy with a hunk of sourdough.
Instructions:
1. Preheat the oven to 200 degrees Celsius and line a baking tray.
2. Halve and deseed the peppers, peel and halve the onion and halve the tomatoes and place on the baking tray skin side up. Drizzle with olive oil, salt and pepper and roast.
3. Once pepper skins start to char, remove from the oven, leave to cool, peel and chop.
4. Meanwhile, fry olive oil in a pan and add garlic, onions, tomatoes, spices and harissa and stir fry for a few minutes. Add your peppers and then add 2 cups of stock and bring to a boil. Reduce heat and simmer for around 30 minutes. Use a stick blender to blend to desired consistency.
5. Pan fry halloumi till crispy on each side and cut into squares.
6. Make herb oil by blending basil, coriander and olive oil.
7. Top soup with crispy halloumi and herb oil.
Plates by Churchill1795, Board by T&G, Cutlery by Eternum, available exclusively at the Catering Centre
Handful fresh basil, fresh coriander & olive oil to make the herb oil
ntering Chef Michael Diacono’s kitchen brought on all the sensory triggers of Christmas morning. The timpana lay out on the counter, the smell of baked pastry and bolognese wafted through the air, as the Ross fil-forn heated up in the oven. We’re invited into his home and kitchen, where the chef/restauranteur creates his three favourite, traditional Maltese recipes; Torta tal-Lampuki, Ross fil-Forn and that famous Timpana that his mother Rita Diacono, has the country dreaming of as Christmas approaches.
In typical chef fashion all the ‘mise en place’ is laid out on the counter ready to go, and as we chat, Chef MD prepares the Lampuki Pie. While cooking, he talks us through his relationship with food, the importance of using local produce where possible, and highlighting the best that Malta has to offer; from olives and asparagus, to local honey and salt.
“My son returns home tomorrow and he requested that”, Chef MD warns us as we practically drool over the Timpana. It sums up the significance of the dish for us Maltese quite perfectly… the sort of comfort meal every Maltese child (and adult) wishes to come home to!
Start to Finish 3hrs
1 medium sized aubergine
Vegetable oil to fry
125g pork liver, chopped into 1cm cubes
500g mince pork
500g mince beef
Salt and pepper
2 heaped tbsp Mutti Doppio Concentrato
Tomato Paste
2 tins Mutti Polpa
2 tbsp sugar
4 fresh bay leaves
2 veal brains (optional but a must in my household)
700g rigatoni rigate
Butter for greasing
800g puff pastry
100g grated Parmareggio Parmesan
3 eggs
120ml milk
Instructions:
Dice the aubergines, skin on, into small 2cm dice. Place them in a bowl of salted water and leave them to sit for 1 hour.
Drain the aubergines, rinse, and dry on a clean kitchen towel. Heat a good amount of oil in a large deep saucepan. Very carefully add the aubergines as they will splutter if still wet. Fry for about 8 minutes, stirring often till golden brown.
Add the liver. Stir fry for about 5 minutes to colour well before adding the minced beef and pork. Season well with salt and pepper. Cook till the meat is browned. Do not rush this part of the recipe as it is important for the meat to fry well. If need be, add a little more oil to help the process. In my mothers time they used to use beef lard which gave such a delicious flavour.
Add tomato paste and mix in well. Cook for a few minutes before adding the tinned tomatoes. Fill up one of the tins with water, then pour into the second tin to rinse them out. Add this water to the sauce. Add the sugar and bay leaves. Bring to a boil then
reduce the heat to the lowest possible. Cover and simmer gently for 1 hour. Turn off the heat and cool. You can prepare this sauce up to two days before assembling the Timpana. Just keep it chilled in the fridge.
If using, boil the brains in salted water to which you have added a tsp of wine vinegar till cooked. This takes about 10 minutes. Drain them, leave to cool then cut into small pieces. Keep aside. We are now ready to assemble our Timpana.
Butter very well, a 22cm diameter and 15cm deep cake tin. (you may also use a springform tin which will make removal easier) It is important to grease well as otherwise you will find it difficult to turn out the Timpana later on. Place a round piece of baking paper that fits exactly on the bottom of the tin. Roll out the pastry on a floured surface into a large round shape till about 2mm thick then line the greased tin leaving the extra pastry hanging over for now.
Be sure to have your sauce warm but not hot. Remove the bay leaves. Bring a large pot of salted water to the boil. Cook the pasta for half the time indicated on the packet then drain well. Add a layer of pasta to the baking tinntill 1/3 of the way up. Spoon ragu all over using a tablespoon to help the sauce seep down. Sprinkle with grated Parmesan and add ½ the amount of brain. Add more pasta another of the way up and repeat with sauce, cheese and the rest of the brain if using. To the last layer of pasta just add sauce and cheese to top. Carefully cut away the extra pastry leaving just enough to be able to pull up a 4cm edge all around the top. We will use the extra pastry to cut out large leaf shapes to decorate the top.
In a separate bowl, mix the eggs with milk and season with salt and pepper, and pour the mixture slowly over the pasta giving it time to seep down before adding more. I find using a funnel helps when doing this.
Decorate the top with pastry leaves and flowers and brush the pastry with egg wash. Cover lightly with cling film and transfer to the fridge to set overnight.
When ready to cook, preheat the oven to 190C, 180C fan. Place the Timpana in the centre of the oven and bake for 90 minutes. Remove from the oven and leave for a good 10 minutes before running a long knife a few times around the edge to loosen from the tin.
Place a large plate upside down on top of the timpana. Bravely and quickly turn it over. The Timpana should glide out of the tin. Peel the baking paper away. Now you need to upturn the Timpana so that the decorated top is visible. This part has caused a few mishaps over the years, but not enough to not do this. Just do it quickly. Obviously the Timpana is then carried triumphantly into the dining room to be served from the side table in front of everybody.
Ingredients:
60ml Monini Extra Virgin Olive Oil
15g butter
1 medium onion, peeled & finely chopped
500g pork shoulder, cut into 2cm cubes
200g minced pork
200g minced beef
Salt and pepper
50ml dry white wine
2 tbsp Mutti Doppio Concentrato TomatoPaste
1 tin Mutti Polpa
2 bay leaves
1 tbsp sugar
100g peas
4 eggs, lightly beaten
250ml milk
150g grated Parmareggio Parmesan
15g butter to grease baking dish
500g long grain rice
Instructions:
Heat the olive oil in a deep pot and add the butter. When this melts add the onion and pork cubes. Season lightly and stir fry on high flame to colour the meat. This should take a few minutes then use a
slotted spoon to remove the onion and pork and transfer to a small bowl. In the same pot fry the minced beef and pork seasoned with some salt and pepper. Fry till the meat browns and starts to stick to the bottom of the pot. Return the onion and pork to the pot and pour in the wine. Leave to evaporate on high heat before adding the tomato paste. Stir in well and cook out for a few minutes before pouring in the tomato polpa. Fill up the tin with water, adding this to the pot. Add the bay leaves. When the sauce starts to boil, reduce the heat, cover and cook gently for 30 minutes. Taste the sauce and add sugar to regulate acidity. Add salt and pepper if needed. Add the peas. Cover and cook on for a further 30 minutes on very gentle heat. Beat the eggs with the milk and season. Add most of the grated cheese to this, keeping some for the top.
Preheat the oven to 180C. Grease a 30 by 24cm deep baking dish with the butter. Add the raw rice to the dish. Spoon in the sauce and mix. Carefully pour the egg mix into the dish and stir gently till everything is very well amalgamated. Top with remaining cheese and a sprinkle of freshly
cracked pepper.
Bake for 40 to 45 minutes, uncovered till golden and set. Remove from the oven and leave to sit for 10 minutes before serving.
This delicious recipe makes one Lampuki Pie to serve 8 people
Ingredients:
3 tbsp Monini Extra Virgin Olive Oil
1 large red onion, peeled and finely chopped 2 garlic cloves, chopped 2 tomatoes, chopped
1 tbsp Mutti Doppio Concentrato Tomato Paste
Chilli to taste
400g cooked spinach, drained 1 tsp mixed spice Salt and pepper
12 black olives, stoned and roughly chopped
1 tbsp capers 1 tbsp sultanas
Finely chopped parsley 1 tbsp finely chopped fresh mint and basil 70g shelled walnuts 600g filleted lampuki, cut into 5cm chunks 800g shortcrust pastry 1 egg to glaze
Instructions: Heat the oil in a large pot. Add the onions and garlic and cook to soften then add the cauliflower florets. Stir fry gently for 5 minutes then add the chopped tomatoes and tomato paste. Cook for a few minutes and add a little chilli if using. Add the cooked spinach. Season with the mixed spice, salt and pepper. Mix everything well then remove from the heat. Now add the chopped olives, capers, sultanas, parsley, mint and walnuts. Check seasoning. Cool.
Roll out ¾ of your shortcrust pastry on a floured surface and use it to line a large pie dish. (approx 32cm) Fill up with half the filling then layer the raw lampuki over. Season the fish and drizzle with a little EVOO, then add the rest of the filling. Top the pie with the remaining pastry.. Glaze with egg wash and prick randomly with a fork.
Bake in a preheated oven at 190C for 40 minutes till the top is golden. Leave to rest for 10 mins before serving although the pie is good served cold too.
Faisal Al Deleigan is a Banker, a worldrenowned Chef, consultant, and a humanitarian soul at heart.
“Listen to your instinct and follow your heart”. This is the mantra of Chef Faisal who believes in following your passions. Faisal courageously left a highly paid job and gave up a successful, 10-year banking career to follow his passion for cooking. This love for food paved his way to becoming a successful culinary expert and consultant.
Faisal is now a world-renowned Chef and runs a highly successful F&B business: Chef Faisal Consultancy in Saudi Arabia. For the past 12 years he has mentored and tutored business owners of restaurants across; fast food, casual and fine dining sectors in Bahrain and Saudi Arabia.
My fondest food memory harks back to my childhood when I was just 10 years old. We were lucky enough to only ever eat home-cooked food back then. I was with my neighbour one day and decided to explore the area around us, and this
shawarma roll caught my eye for the first time. The sight of it made my mouth water. I had no money to buy one and was too scared to have to ask my parents, so I saved up my school lunch money until one day I had enough to buy a sandwich. It was the greatest experience tasting something new and exploring food like that.
What was your childhood kitchen like, and who did the cooking?
Our kitchen was very modest, consisting of only one thin counter, a small range cooker and a tiny fridge. My mum did all the cooking back then, and she took great pride in it. Mum absolutely adores cooking for her family; she has always cooked with love, and I was brought up to do the same. So, while the kitchen itself was small, our passion for food was immense!
I am inspired by lots of people but none more so than my family (my wife and two kids). Everything I do is for them; they inspire me in every step I take, and they’ve always kept me going when things have been tough.
What are the pillars of Saudi Arabian cuisine, and how do they show up (if at all) in your cooking today?
The main characteristic of Saudi food is slow cooking, and there is no doubt that this is often a feature of my dishes. Another essential aspect of Saudi cuisine is the notion that rich in flavour doesn’t mean having loads of ingredients, rather that it is rich in taste. I would like to think that this is also reflected in my cooking!
What’s your current favourite meal to eat out? And where?
Lately I have been getting into the Slow Food movement, so rather than eating out, my focus is to simply associate the pleasure of food with a commitment to my community and the environment.
If you’d have asked me this question years ago, I would have said my ‘must-have’ was butter or meat, and my opinion used to alternate between the two. However, with all the experience I’ve accumulated over recent years, I can say with all certainty that it’s salt.
How would you describe your unique style in 3 words?
Creative, balanced and sophisticated (yet simple). Sorry, it’s hard to describe my style in three words!
What’s your signature dish?
They say I am a salad master, so I would probably say that salad is my signature dish. I enjoy bringing out the pizzazz of an impressive and special dish just using simple ingredients.
What’s your guilty food pleasure?
I love a great juicy burger, but it certainly does leave me feeling somewhat guilty.
Can you share some top tips or kitchen hacks? (For example for food waste management or time-saving in the kitchen)
I don’t really have any hacks, but certainly the biggest tip I can give you is that food preparation and having an organised kitchen are key to saving lots of time in the kitchen. Prep may seem like a dull part of cooking, but if you plan well you will be more relaxed as you cook, you will enjoy the process and the end result will likely be tastier!
What words of advice would you give to your past self as a banker considering the career change?
I would tell my past self, ‘Keep going, you’re doing well.’ I do not regret any of my steps in life, even the failures, as all these steps helped to shape me into who I am now. I have learned a lot from all my past experiences, and I think they have made me a more rounded person. There is always more to learn, though, and I’m looking forward to new experiences and challenges in the future.
What are your career ambitions?
To be one of the best consultants in the world in my field.
Fresco Garlic is conveniently ready to use. Open, take a spoonful, close, refrigerate, done.
Serves 2
Prep Time 20 mins
Cooking time 1 hour
Ingredients:
2 1/2 cups beetroot
3 tbsp olive oil
1/8 tsp sea salt
1/8 tsp black pepper
For Soup:
3 tbsp butter
4 tbsp white onion
3/4 cup carrots
1 cup tomatoes
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp sweet paprika powder
1 1/2 cup roasted beetroot
750ml vegetable stock
For vegetable stock: 7 cups water
1 cup brown mushrooms, sliced 1/2 cup white onion, sliced 1/2 cup fresh parsley
1/2 cup fresh coriander
4 cinnamon sticks
4 tsp whole black pepper
4 pcs bay leaves
10 pcs cloves 4 pcs dry black lemon
Per Serving:
3 1/2 cups beetroot soup 2 tbsp cooking cream 1/2 tsp sumac powder Dried flower petal pieces
Instructions:
Roasting the Beetroot
Peel the beetroot and cut into one-inch chunks. Mix with oil, salt, and pepper. Wrap in alu minium foil, place on an oven tray and roast in a preheated oven for 50 minutes at 350°F (180°C. (NOTE - you can roast the beetroot directly on the oven tray, but
the tin foil makes clean-up easi er, and the steam is held inside and helps to cook the beetroot.
Vegetable stock
Combine all the ingredients in a soup kettle or large boiling pan and bring to the boil, then reduce the heat and simmer for 30 minutes. Then, strain through a fine mesh or cheese
cloth and store the liquid in the fridge for use as a vegetable stock.
Chop the onion, carrot and tomatoes into chunks. In a saucepan add the butter, carrots, onion, and roasted beetroot and sauté for 2 min utes. Add the vegetable stock, tomato and
all the spices. Bring to a boil and cook for 5 minutes over medium heat. Transfer soup to a blender (or use an immer sion blender) and blend for 2 minutes until smooth.
Plating & serving
Pour the blended soup into soup bowls. Garnish with dried flower petals, cooking cream, and a pinch of sumac.
Serve: 2
Prep time: 15min
Cooking time: 30min
Instructions:
Berries and red wine sauce: In a saucepan add all the ingredients except the mixed berries. Cook for 8 minutes on medium heat then add the berries and cook on a low heat for 5 minutes.
Beef tenderloin marinade: In a bowl, add all the marinade ingredients and mix well with the beef.
Mashed potato: Boil the potato for 15 minutes and remove the skin, mash well in a saucepan, add all ingredients, and cook on a low heat until smooth.
Frying: Cut the spring onion into julienne shape and fry in a preheated fryer at 160°C for 30 seconds.
Ingredients for the berries red wine sauce: 240ml water
40g sugar
1/4 tsp black pepper powder 30ml lemon juice
140g frozen raspberries and blueberries
1/4 tsp sea salt 120ml red wine
Beef tenderloin marinade: 260g beef tenderloin 1/4 tsp sea salt
1/2 tsp black pepper powder 1/4 tsp rosemary powder 80ml olive oil
Mashed potato: 140g boiled potato 1/4 tsp sea salt
1/4 tsp white pepper powder 40ml cooking cream
Serving: 160g mashed potato
2 pc grilled beef tenderloin 200ml red wine sauce 6 pcs micro edible flower 4g fried spring onion 4 pcs microgreen
Beef tenderloin cooking:
On a preheated griller, grill the beef tenderloin on both sides for 6 minutes with a pinch of salt and pepper.
Serving: Place the beef on a plate. Alongside, place the mashed potato, then drizzle the berries and red wine sauce on top. Finally, garnish with the fried spring onion and edible flowers.
Buffalo chocolate sauce:
120ml milk
80ml corn syrup
140g dark chocolate
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp sea salt
40ml Franks red hot wing sauce
Chicken marinade: 300g chicken breast
1/4 tsp oregano powder
1/8 tsp salt
1/8 black pepper powder
1/4 tsp garlic powder
Flour mix: 200g All-purpose flour
6g sea salt
2g black pepper powder
2 tsp sweet paprika powder 30g corn flour
Batter for chicken: 500ml water with ice 10ml soda water
1/4 tsp sea salt
1/4 tsp black pepper powder
1/4 tsp onion powder
Instructions:
For the buffalo chocolate: In a saucepan, add all of the ingredients for the Buffalo chocolate sauce except for the chocolate and cook on a medium heat for 3 minutes. Remove from the heat and add the dark chocolate, then mix well.
For the chicken marinade: Combine all the ingredients in a large bowl, mix well to marinate the chicken for frying.
For chicken batter: Add all the ingredients to a bowl and whisk well.
For the chicken strips: Take a piece of marinated chicken, dust with the flour mix. Then dip in the batter and keep for 30 seconds. Dust with the flour mix once again.
For frying: In a preheated fryer 160°C, deep fry the chicken strips for 5 minutes.
Serving On a wooden board or serving plate, lay the chicken strips, and drizzle the chocolate sauce over the top.
– Chef Faisal Al Deleigan
“Caffe Cordina has been the go-to spot for coffee in the city for over 100 years. The bustling cafe is every bit as popular today as it was back then, loved by locals and visitors alike. It still serves as an excellent spot in the heart of Valletta where one can enjoy great coffee with a sweet pastry, or lunch outdoors in the picturesque Pjazza. Served sits with Luca Cordina, the 3rd generation of Cordinas now running the city’s iconic cafe. >>
Before being established in Valletta, the cafe was originally located in Bormla, where it had been since 1837. The original premises suffered a direct hit during the war by a German bomb which completely destroyed it and was what prompted Lu ca’s grandfather, Cesare Cordina, to make the move to Republic Street in Valletta which was significantly different back then in 1944.
A coffee shop with a rich history - the en tire building where the cafe is now housed
was the Treasury of the Knights of Saint John, which the Knights used to refer to as ‘Casa del Commun Tesoro’, or the Treasury of the Order. The beautiful premises boasts amazing art, primarily the frescoes created by Malta’s most famous painter Giuseppe Cali, which depicts the history of Malta.
The structure has since been enlarged from its original size with the addition of two adjacent shops, opening an ice-cream counter onto Republic Street and moving seating outdoors in Pjazza Regina. The con
cept itself also had somewhat of a makeover, evolving from a cafe and confection ary to a restaurant as well.
“Many people do not know this but we have a massive dolceria underground where we produce all of our sweets, hot snacks such as pastizzi etc and cakes."
"I am very much trying to push the fact that we are also a fully fledged restaurant apart from being a cafeteria. Yes you can come to Caffe Cordina for a coffee, pastizz >>
"The cafe is one of the oldest in Valletta and officially the 13th oldest Cafeteria in Europe."Cafe Cordina circa 1960's Cafeteria staff, 1980
or delicious sweet (which is what we are known for) but you can also enjoy a plate of fresh seafood pasta, wonderful salad or even a steak.” – Luca Cordina
The cafe, one of the oldest in Valletta and is a member of the European Historic Ca fes Association being the 13th oldest Caf eteria in Europe. Locally, it is considered a pioneer and a great icon of the city. They were the first cafe to import an espresso
machine from Italy, and to this day continue to produce artisanal and traditional Maltese sweets and pastries. They have had the pleasure of receiving many distinguished visitors: from Presidents to Ambassadors, dignitaries, well-known personalities from around the world and local politicians and celebrities.
"The next big event we are looking forward
to at Caffe Cordina is Christmas! It’s always quite a spectacle here at the Caffe as the whole team really puts in a big effort to out do themselves year after year, with some preparations already well under way. We will be having our usual offering of a variety of hampers, traditional Christmas goodies such as the Christmas log, mince pies, tor ta pastina and traditional Maltese Christmas cake as well as some interesting new ideas like a gingerbread advent calendar."
The Negroni Sbagliato is Break ing the Internet, Here’s Why As you probably know, Negroni Sbagliato has been at the cen tre of a viral online trend in the past two weeks, all thanks to a TikTok video of 'House of Dragon’ series stars, Emma D’Arcy and Alice Cooke, where Emma pro claimed Sbagliato as her favourite cocktail (the video on HBO profile reached over 21million views).
The viral video of TikTok with the stars of The House of Dragon Olivia Cooke and Emma D’Arcy is a pleasant icing on the cake to celebrate 50 years of the Negroni Sbagliato. Born from a clever mistake by Mirko Stocchetto behind the counter of his Bar Basso, it replaces gin with Prosecco, giving the Negroni an effervescent and thirst-quenching profile. Since the publica tion of the video, the online buzz around the cocktail is huge. Its mentions have
increased by 500% in the last two weeks also sign of the increased consumer inter est in replicating the cocktail at home.
Moreover, the on trade requests for the Negroni Sbagliato have also registered a surge. This significant increase in interest adds up to a trend that is established for over a decade now in which the revival of the great classic cocktails saw Campari Group as promoter and protagonist, thanks to timeless icons such as MiTo, America no or Negroni, today the number one most consumed classic cocktail in the world.
It’s to be seen if the Negroni Sbagliato, with its lighter and more sparkling profile that makes it a bridge between the spritz category and the more structured cock tails, will be able to conquer a place in the 2023 ranking by adding to our four propri etary cocktails that have been on top for some time being the three Campari Clas
sics: Negroni in 1st; Boulevardier in 11th; Americano in 16th and Aperol Spritz in the 5th position in the international ranking.
”
How to prepare a Negroni Sbagliato
Ingredients: 1 part (1oz/3cl) Campari 1 part (1oz/3cl) Red Vermouth Top off with Prosecco
Mix in a rock tumbler glass with ice, and garnish with a slice of orange.
Campari is marketed and distributed by Farsons Beverage Imports Company Ltd. Trade enquiry 23814400.
Instructions:
1. Heat oil in a deep skillet or large pot over medium-high heat. Add the onion and cook about 2 minutes, just until it starts to turn golden. Stir in the garlic and curry paste and cook about 1 minute, until the curry paste is fully incorporated.
2. Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste.
3. During the last 3-5 minutes of cooking, add 2 cups of baby spinach – allowing it to wilt into the curry.
4. Serve over rice, quinoa, cauliflower or your favourite base. If desired, add chopped roasted cashews and cilantro to the top for colour, flavour, and crunch
Pumpkin is a type of winter squash that’s in the same plant family as cucumbers and melons. It’s technically a fruit since it contains seeds. Yet, in terms of nutrition, it’s more like a vegetable.
Pumpkin is an incredibly nutritious food. It’s nutrient dense, meaning it has lots of vitamins and minerals and relatively few calories. Pumpkin gives you a hefty dose of beta carotene, which is partially converted into vitamin A which can help your body fight infections.
Some research shows that vitamin A is particularly important for strengthening the intestinal lining, making it more resistant to infections.
Lentils are relatively quick and easy to prepare, and their low cost makes them an accessible form of high quality protein for many people around the world. Consuming all types of plant based foods has associations with a reduced risk of many lifestyle-related health conditions.
Plant based foods often provide a wide range of fibre, vitamins, and minerals, and may contain antioxidant properties. Antioxidants work against free radicals, which are compounds in the body that may contribute to inflammation and cancer.
Lentils are a plentiful source of fibre, folic acid, and potassium. These nutrients all support heart health.
They are a particularly good source of iron. Iron deficiency is a common cause of fatigue. Not getting enough iron in the diet can affect how efficiently the body uses energy.
Recipe: Julia Ripard, Serves: 4, Start to finish: 45min
Ingredients: Olive oil
whole garlic clove, peeled
tbs grated ginger
cup Brown rice
cups Vegetable or chicken stock
Shiitake or portobello mushrooms Ghee Salt and pepper Spring Onion Chili Oil (See homemade chili oil recipe)
Instructions:
Start by washing the rice a few times and strain. Next in a pot, heat some oil, and fry the garlic and grated ginger till the garlic becomes golden. Add the rice and fry for a couple of minutes, before pouring in the hot stock. Simmer covered for about 45 minutes to an hour.
In the meantime, fry the mush rooms in some ghee until they develop a golden colour on either side, about 10 minutes, and season to taste.
When the congee is done, turn off the heat, and leave the rice to rest for a few minutes. Then serve into individual bowls,
garnishing with the mush rooms, chili oil, spring onion and an optional soft-boiled egg, lightly pickled in a soy sauce brine.
For the homemade chili oil
1 cup vegetable oil 4 tbsp sichuan chili flakes 2 tbsp toasted sesame seeds 1 clove garlic, peeled 2 star anise 1 bay leaf
Instructions:
Prepare your spice mix in a ce ramic or heat-proof bowl (very important to be careful when dealing with hot oil.
Heat the oil to 190C using a cooking thermometer to test. Then simply (and carefully) pour the hot oil over the spices and stir to mix through.
Once cooled, you can choose to remove the garlic, bay leaf and star anise, or leave them there. The flavour develops with time. The oil is now ready to use.
Ingredients:
80g jarred anchovies, drained; 2 heaped tbsp pistachio pesto; 3 tsp of Bresc garlic; 2 tbsp lemon juice; 160ml extra-virgin olive oil; 110ml cold water; 1 tsp runny honey; Pinch of cayenne pepper; Few heads of red chicory, leaves separated.
Instructions:
If you're using a bullet blender, put the drained anchovies, pistachio pesto, garlic, lemon juice, olive oil, the water, honey and cayenne pepper into the blender and blitz until you have a smooth sauce.
If using a stick blender, put the anchovies into a bowl with the garlic and lemon juice and blitz to a paste. Still blitzing, pour in a third of the oil, and when that’s well absorbed, add a third of the water, and carry on until both are used up. Blitz in the pesto, honey and cayenne pepper.
Arrange into individual dipping bowls and adorn with your chicory leaves around it.
Ingredients:
20-24 thin slices of ciabatta; 2 garlic cloves, halved; Good extra-virgin olive oil; 250g white truffle honey; 125g cooked chestnuts; 24 very thin slices of lardo Thyme leaves
Instructions:
Preheat the oven to 200°C or Gas Mark 6. Put the ciabatta slices on baking trays and bake for 10 minutes or until pale gold. Rub a cut garlic on each piece of toasted bread and drizzle each one with oil.
Gently heat the honey – do not boil – in a saucepan with the chestnuts. You want the mixture to be just warm. Put slices of lardo on each piece of bread and top with the warmed chestnuts and honey mixture. Scatter the thyme leaves and serve.
Fenici White DOK Malta is made of an exquisite blend of Vermentino, Viognier & Chardonnay grapes. It has a vibrant, straw-yellow colour; aromas of exotic fruits with floral notes; and a fresh, light, citrus flavour with a lively acidity. For more info about Meridiana’s full range of wines www.meridiana.com.mt Trade Enquires: S Rausi Trading T: 21330447 email: info@srausi.com
Ingredients:
1 tbsp butter; 2 tbsp olive oil; 80g chorizo, diced; Pieces from 1 whole rabbit, or 8 rabbit legs; 1 tsp chili flakes; 250g dried peeled chestnuts; 500ml chicken stock; 100g sugar; 60g cocoa powder; 1 stick cinnamon; ¼ tsp each of cinnamon, nutmeg and cloves; 4 whole cloves; Rind of 1 mandarin; 2 tbsp corn flour; 1 tbsp miso paste (or 2 tbsp dark soy sauce); Juice of 1 mandarin
Instructions:
In a large casserole dish over medium-high heat, fry the chorizo in the butter and oil for 1 minute. Add the rabbit pieces and sear on all sides. Add the chili flakes and the chestnuts and give everything a good stir. Cook for 1 minute.
Pour in the chicken stock. Season with salt and pepper. Bring to a boil then reduce the heat and simmer until the rabbit is tender, around 1 hour.
Remove the rabbit pieces and keep warm in the dish covered with aluminium foil. Strain the sauce through a sieve into a clean saucepan. Add the sugar, cocoa powder, spices, mandarin rind, corn flour, miso paste and mandarin juice to the saucepan. Cook until reduced slightly. Taste for seasoning and adjust accordingly.
Arrange the rabbit on a serving platter, cover with the sauce and sprinkle with more mandarin rinds.
Serves 4 – By Yakof Debono
Ingredients: 450g heirloom carrots; 70g unsalted butter (or plant-based margarine); 1 tsbp harissa; 2 garlic cloves, crushed; ½ tsp ground cumin; ½ tsp ground cinnamon; ½ tsp paprika; 1 tsp dried parsley; Thyme leaves, to decorate.
Instructions: Peel carrots and trim the excess green tops, leaving some of the green on top. Prepare an ice bath (a large bowl full of ice and water) and set aside. Bring a mediumsized pan filled with water to a boil. When the water reaches a boil, with tongs or a skimmer, carefully add a few carrots at a time. Reduce heat to a gentle boil and cook for approximately 5-6 minutes. Cooking time can vary based on the size of carrots. In the meantime, combine all the remaining ingredients (except the thyme) for the harissacinnamon butter in a small bowl. Set aside.
Using a small knife, test carrots for tenderness. Remove carrots from the pan with tongs or a skimmer. Immediately place it in an ice bath. Discard remaining water from the skillet. When completely cool, remove carrots to paper towels or a clean kitchen towel and pat dry.
Isis DOK Malta is made from hand-picked, locally grown Chardonnay grapes. It has a fresh, complex bouquet of exotic fruits with gentle floral notes, and a well-structured, citrus taste with a long, pleasantly acidic aftertaste. For more info about Meridiana’s range of wines www.meridiana.com.mt Trade Enquiries S. Rausi Trading T: 21330447 email: info@srausi.com
Over medium heat, melt butter mixture in a small saucepan, whisking all the while to keep it from splitting. To assemble, add a dollop of the Greek yoghurt to your platter and adorn with the boiled carrots. Drizzle over the melted butter and finish with some thyme leaves.
Instructions:
Preheat the oven to 170° fan or Gas Mark 4. Butter a 23cm cake tin and line the base with baking paper. Put the chocolate in a heatproof bowl set over a pan of simmering water, ensuring that the base of the bowl is not touching the water. Melt the chocolate, stirring a little to help it along. Remove the bowl and leave to cool.
Cream the butter and sugar with an electric beater until lighter in colour and fluffy. Add the eggs gradually, beating well after each addition.
In a bowl, sift the cocoa, flour, baking powder and salt, then fold this into the creamed batter. Stir in the wine & the zest, then the melted chocolate. Scrape into the prepared tin and bake for 40 min. Allow the cake to cool in the tin, then turn it out on to a wire rack to cool.
For the frosting, add the butter and Baileys to a bowl of a food mixer. Mix until the butter and Baileys are completely mixed. Add the powdered sugar and beat on low until well incorporated. Move mixer up to medium-high speed, scraping sides and bottom of bowl often. If it is dry, add more Baileys and adjust accordingly. Frost the cooled cake with this mixture. Arrange the cranberries on top and scatter the dried rose petals.
Serves 8 – By Yakof Debono
Ingredients:
6 eggs, separated
200g caster sugar
1kg mascarpone
400ml strong black coffee
140ml Baileys
60ml Marsala
40–48 Savoiardi or ladyfinger biscuits
5 tbsp cocoa powder
Instructions:
Whisk the egg yolks and sugar using an electric beater or a stand mixer until thick, pale and moussey. Mix in the mascarpone with a metal spoon, folding it in until completely incorporated. Make the coffee. Stir in the Baileys and Marsala into the coffee and set aside.
In a separate, clean bowl using clean beaters, whisk the egg whites until smooth, creamy peaks are formed, but not too stiff either. Fold in the mascarpone mixture, incorporating gently so as not to lose too much air.
Soak the finger biscuits briefly into the coffee mixture, ensuring they are fully dunked. Arrange them on the base of your trifle dish/bowl. I dip, hold for 1 second, turn and hold for another 1 second, and then remove.
Scoop the first half of the mascarpone mixture over the biscuit layer. Spread out evenly. Repeat the biscuit layer and finish with another layer of mascarpone. Keep repeating until you end up with a layer of mascarpone on top. Dredge well with cocoa powder and place in the fridge to set for 2 hours.
Ion has been pushing beyond the usual boundaries of fine dining in Malta. With impeccably finished interiors and an outdoor terrace overlooking the grand harbour, a magical night exceeding expectations is yet awaited.
Ion is led by two star Michelin chef Alex Dilling and his team. Together they have curated a beautiful tasting menu using French cooking techniques and local ingredients to produce signature dishes guided by the seasons’.
Ingredients for the cream mix:
2 cups double cream
1/2 cup of sugar
Chocolate sauce: 120ml milk 280g dark chocolate
Pudding mix: 4 croissants 2 tbsp butter 2 tbsp sugar
Per serving: 10g crushed pistachio
4g almond flakes 10g chocolate curls
8 pcs of dry rose petals
Instructions for cream mix:
In a medium saucepan whisk together cooking cream and sugar. Heat over a medium heat, whisking well until the sugar melts. Then add chocolate sauce and bring to a boil.
For the chocolate sauce: Using a double boiler or 'bain marie' heat the two ingredients until the chocolate melts. Once melted, mix together well.
For the pudding mix: Pre-heat the oven to 170°C (340°F) Using fresh or left-over croissants, brush the pastry with the butter, sprinkle with sugar, place on a baking tray to bake in the oven for five minutes.
Remove the croissant from the oven and cool it until you are able to handle it. Break the croissant into pieces. In an oven-proof bowl, place the croissant pieces on top of the cream mix and bake for 8 minutes.
Plating & serving instructions: Place baked pudding in the bowl. Drizzle with chocolate sauce, garnish with crushed pistachio, almond flakes, and dried rose petal pieces.
Chef Faisal Al Deleigan
Recipe by Sam Farrugia
Back in the day, people knew their butcher by name, and visiting them was a social experience They would talk to customers about what was fresh that week and how to cook a piece of meat to perfection When big grocery stores took over the food shopping experience, the small butcher shops were diminishing in numbers , save for a few classic shops that kept their businesses ongoing As the farm to table and sustainable food movements have become more prominent in recent years, the old school butcher shop has made its return, bringing with it a new class of talented butchers who combine old world methods with modern techniques Churchill Master Butchers serve their local community with delicious meat that was raised the right way Our business turned out to be so successful, we now deliver our hand cut, dry aged goodness, and all our products all over Malta We sell all the standard and specialised cuts and homemade products including different types of marination When you start with the best meat, there’s a responsibility to respect the ingredients Everything we make, is done as simply as possible We use natural ingredients and avoid additives, preservatives and chemicals in our entire range of prepared products We're on a journey and we're learning along the way
In conversation with Kevin, the wine merchant and founder of La Vini Culture; a natural, biodynamic and organic wine shop in Sliema. Created in 2014, the inspiration for the project came from a passion for wine of course, but also all the agricultural components that are involved in winemaking. Considering himself a ‘fervent protector of the environment’ striving to encourage the organic movement, Kevin shares that it was their main reason to introduce the natural wine culture to Malta.
What was your introduction into the world of wine?
It can be a bit cliché but as French wine is part of our culture, but it can sound silly but most of the French have no wine culture but I was always fascinated by the joys brought by opening a bottle of wine, dinner with family, meeting with friends, date night etc. Wine is something that has always been intriguing to me as well as it's also a product that people aren't aware of how it is made.
In your own words, how would you describe the different methods of winemaking?
To facilitate the understanding I'm going to explain the four types of wine that exist. Those are conventional wines, then we have organic followed by the biodynamic and finally the natural wines. It is very important to understand the difference between them and it might not please everyone to see that but from an ethical and health perspective it is very important to understand what you are consuming.
Conventional represent 95% of the wines produced in the world, those wines are full of phytosanitary products such as pesticides, herbicides and fungicides (analyses have been conducted on conventional wines and around 15 different types of pesticides, fungicides and herbicides have been found, even neonicotinoid - a pesticide called "bee killer” supposedly forbidden in the wines). Those products are used in the vineyard and end up in the wine and in your body.
But beside those chemicals (which are recognised as carcinogens) you will also find what we call a "cocktail" of oenological products allowed in Europe as "additives" to the winemaking. Around 50 additives can be used (some of which are very allergenic), such as yeast (more than 300 different types to be able to create a fermentation and give flavour to the wine) as if you used fungicides the natural yeast present on the skin of the grape called "indegineous" are destroyed and if you want the wine to ferment... you need to add industrial yeast. But also Egg albumin (Ovalbumin), gelatine, fish glue, gum arabic, sucrose, acids,
little pieces of wood etc etc. On top of that, the levels of sulphites are extremely high between 120 to 200mg/L and the sulphur used is mainly coming from the petrol industry. Once the wine is "ready" after being fixed and filtered it is sterilised with ultraviolet rays so it can be stored anywhere, transported everywhere and kept for years without respecting storage conditions.
- Organic wine means everything and nothing. It isn't the same as with fruit and vegetables, as it is something transformed from a fruit into a final consumable product. The European laws for organic wine production are extensive. An organic wine has to come from an organic viticulture, meaning you won't find any pesticides, herbicides or fungicides in your bottle so you are protected from those chemicals. But from the 50 additives allowed in conventional winemaking, 38 are still allowed in organic winemaking, which are mostly the same as the conventional but they have to be organic. Such as organic Egg albumin (Ovalbumin), gelatine, fish glue, gum arabic, sucrose etc.
Then we move to the methods that truly have the protection of the environment and our health in mind - biodynamic agriculture.
- Biodynamic agriculture is very strict. Firstly you need to be organic in your methods, meaning no chemicals are used in the vineyard. Then it is all about permaculture; the development of an ecosystem in the vineyard, introducing animal life, planting trees, plants, herbs etc - this will all help nature to develop its own protection against disease and basically give back what humans have taken from it. It is also based on the moon calendar and the use of essential oils to protect the vines.
Then we move to winemaking. From the 38 additives allowed in organic production, we end up with only 5, which are: Egg albumin (Ovalbumin), Sulphur dioxide (SO2), Bentonite, Oenological charcoal and Sucrose (Sugar). Those are the only products allowed by the regulators, however it’s important to note that 99% of the producers will never use egg and sugar as it’s against their philosophy.
- To conclude we have Natural wines. Natural wines are organic and biodynamic so all the vineyard is conducted without phytosanitary products and following the biodynamic principles. Then during winemaking from the 5 additives allowed in the Biodynamic method, we end up with 1 which is sulphur at a homeopathic level and of a natural source (coming from a volcano). A natural wine will have between 10 and 30mg/L of sulphites while organic wine will be the same level as conventional and biodynamic wine - between 70 to 90mg/L.
Do these constitute as natural wines or is that some different?
Organic wine is commonly used as a marketing tool by the producers, but neither organic wine nor biodynamic wine is a considered a natural wine. However, natural wines are both organic and biodynamic. This is why all around the world you find natural wine specialists where you will only find those types of wines.
A wine which has on its label written "Natural wine, no sulphites added" isn’t necessarily a natural wine. I know it can sound confusing but there are no regulations for natural wines so companies are using it as a marketing tool to increase the sales as they know that more and more people are looking for natural wines but aren't informed about it.
To be honest if you drink only organic wine the benefits of ingesting pesticides are reduced by 100% but not the risk of developing an allergy or having a headache. Then drinking biodynamic wines you reduce by 90% all the risk and with the natural wines by 100%.
If I have to give advice, yes drink natural wine as it's good for your health (with moderation) and by doing that you are also contributing to a massive ecological improvement. So by drinking natural wine, you help artisanal producers, you develop nature and the environment, you reduce the carbon footprint and you feel good.
Is it a myth that organic and biodynamic wines won't cause a hangover?
No it isn't a myth for the biodynamic wines and natural wines but it is for organic (see above).
What is your favourite organic wine of the moment?
For a white, I’d say Papillon of Henri Milan and Coup d'Vime of Barouillet, and for a red, Esprit Attila of La Sorga and Tradition of Clos Fantine.
What food pairing would you suggest with this wine?
I am not a fervent protector of the notion “wine should be paired with food" especially as 99% of the people drinking wine aren't wine and food experts, they drink mostly for pleasure. So as long as you enjoy the wine, that's the most important thing. The beauty of a wine is that it can make one of the most simple dishes an extraordinary one. I am mostly vegetarian and I can assure you that red, white, rosé or orange wine go perfectly with everyday home cooking - isn't it what we are all having after all?
What country, region and producer are you most interested in at the moment?
I specialise in French wine so 100% of my products are from France. We have a lot from the Languedoc/Roussillon region for example.
Also Bordeaux, Rhone, Provence, Cahors, Bergerac, Loire, Auvergne, Jura, Savoie, Nantes etc.
& LIME, NOW THAT’S AN ORDER.
