Served Magazine Issue 5

€3.80 – where sold – Summer ‘18

+ Loads more fun and

LOBSTER + RABBIT

HERE F I S HY FISHY

PAEL LA

5

# What. Which + How

063 + Loads more fun and interesting topics inside – Enjoy it all!

+ Loads more fun and interesting topics inside – Enjoy it all!

+ Loads more fun and interesting topics inside – Enjoy it all!

INSIDE #5

INSIDE #5

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013. PERFECTING… A SIDE SALAD

080. FISH + FOWL

Six commandments' for a really good side salad

Three expertly prepped, plated and presented dishes by the pros

017. IN PRAISE OF PASTA

088. INSIDE AND OUT

Jeremy Norman reminisces on his experience as a deli owner introducing proper Italian pasta to the UK

Bring some indoor and outood flair to your home with these stunning items available from Malta's leading home shops

019. SEASONAL STAR 1: TOMATO

099. THE BEAUTY OF FOOD

As a nation we love a good tomato, so we had to give it seasonal star status in this issue

Victor Calleja rhapsodizes about a recent meal at the beautiful De Mondion in Mdina

021. SEASONAL STAR 2: GRAPE

103. TRAVEL: 4 CORNERS OF INDIA

Roast them, freeze them or use them in salads; there’s more than one way to eat your grapes

Indian street food is known to be one of the best for variety, flavour and vibrant use of spices and colour

023. IN THE KNOW

104. NIGHT BITES

What's trending right now and what to expect this summer

Your tastebuds will definitely be tempted by the scores of sweets we serve up in this issue. From vegan to creamy to chocolate and chilli we’ve got you covered

035. WAKE + BAKE Our homecooks raise the bar with their Japanese inspired breakfast bowls and delicious vegetarian recipes to get your day off to the best start

052. LIGHT BITES Perfect recipes to indulge in prepared by our talented homecooks and pro chefs

059. VEGAN LOVE An impressive vegan spread served up by homecook Stefy Zammit

060. INTERVIEW: GENNARO CONTALDO Served caught up with the culinary Italian legend, Gennaro Contaldo

067. TWO TARTS Two original vegan recipe ideas which make the most this seasons produce

122. LIFTING THE LID

070. MATCHING YOUR CATCH

We meet this young chef who is making serious waves in London

Served finds out more about eating fish in a more sustainable manner and rounds up those herbs and fruits which help bring out the best flavour from your fish

076. 3 NAANS We discover the secrets of making the perfect naan bread

078. MAKING THE CUT All you need is a good knife to learn your way around a kitchen

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127. MEET FAOUZI ISSA A Successful Lebanese winemaker and energetic producer of Lebanese wine, Faouzi Issa answers some questions on the second oldest winery in Lebanon

129. SUMMER IS HERE Expert sommelier Fabien Etienne picks some of his favourite refreshing and delightfully unexpected wines to uncork this hot summer ahead.

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GENNARO'S LEMON INFUSED STEAMBAKED MACKEREL

CARAMELIZED PEACHES ROSE WATER AND CARDAMOM CREAM

This sustainable recipe comes form Gennaro Contaldo himself

An easy to make North Indian dish perfect for weekend entertaining

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RICOTTA MOUSSE WITH ROASTED BLACK GRAPES Roasted grapes add a jammy texture to this light mousse

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TWO TONE CHOCOLATE MOUSSE

GENNARO'S SQUID WITH OLIVES

A ying yang dessert of dark and

Another recipe from Gennaro and one which is perfect for our summer days

white chocolate

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YOGHURT POT This tasty pot is light yet filling and packed full of flavour

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# EDITOR’S LETTER

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INSIDE #5

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A conversation with a friend left me thinking about breakfast and how we really don’t have a breakfast culture here. I’m a coffee and croissant person with fresh orange juice thrown in when I’m in the need of some colour and vitamin C. I don’t function without my first coffee and literally go to bed looking forward to it. A more leisurely second, accompanied by a croissant follows, usually at Manouche these days.

So conveniently close to home, this craft bakery wins hands down. Its Lot 61 roasted coffee and the best pastries on the island, as far as I’m concerned, are my daily bread. It’s a daily internal struggle not to buy elevenses, lunch, mid afternoon snack and dinner from there too.

But, back to breakfast.They say you should breakfast like a king, packing in your good carbs, proteins and

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E LC O M E

deliciousness all into that first meal of the day. From the very first issue of Served we have venerated this master of meals and this issue is no different with some Japanese inspired breakfasts. The recently opened Carob Food Court also conveniently close to home – only my taste buds thank me sadly – is happily open for breakfast too, each eatery serving its version of a good breakfast. With over six kitchens to choose from, my breakfast habits are about to change.

And onto delicious thoughts of summer now, which we serve up in this bumper issue packed with over forty recipes beautifully plated and presented as well as a brilliantly designed graphic on sustainable fish. We also get to meet the man behind the culinary legend that is Gennaro Contaldo, and even give you a sneak peek into his latest recipe book. Have a happy healthy tasty summer and see you again in October.

SERVED IS GOING LIVE And as the fifth issue comes full circle and Served is over one year old, we celebrate this milestone birthday with a website which goes live in a month or so. You’ll be able to find every back issue, search for recipes and stay up to date with all the latest trends. So, do look out for us in cyber world soon and in the meantime, hope you enjoy this issue.

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BAKED CREPES WITH EGG AVOCADO RICOTTA SALATA AND PARMA HAM

GENNARO'S TIRAMISU CAKE A spin on the Tiramisu by legend chef Gennaro Contaldo

Hearty and healthy for a happy breakfast

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MEAGRE (GURBELL) WITH MUSSELS IN A CHAMPAGNE CREAM Served with a delicate champagne sauce to balance out the more robust mussels

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RICOTTA PANNACOTTA IN FILO PASTRY, HONEY, ROASTED PEACH WITH ROSEMARY AND PISTACHIOS

DUCK BREAST WITH SWEET POTATO, ASPARAGUS AND BEETROOT PUREE The beetroot puree & sweet potato are a great combination for the full flavour of the duck

It's as delicious as it sounds

Editor Sarah Kennard

Creative Direction / Head of Design Chris Psaila

Photography Styling Sean Mallia

Coordination + Advertising Sam Psaila 7788 0300

Sales Keeley Bajada 9996 0446

Contibutors Charlene Bugeja Victor Calleja Robert Cassar Yaz DeMicoli Fabien Etienne Sam Farrugia Stefan Hogan Eunice Muscat Jeremy Norman Mattia Sacco Botto

Debbie Schembri Emmeline Schembri Michela Steet Marlene Zammit Stefy Zammit

Printed by Print It

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. © 2018

Published by [ V ] Publications. – Publishers of Vamp Magazine, Served Magazine and The Malta Artpaper.

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Find us on Facebook: servedmagazine

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ASIAN BREAKFAST HANGOVER CURES Start the day the Japanese way

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INSIDE #5

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# CONTRIBUTORS

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SMOKED MACKEREL TARTARE BROCCOLI FLORETS AND POACHED EGGS

GENNARO'S FILLETS OF SOLE WITH SPECK AND CIPOLOTTI ONIOINS

Mackerel makes for a sustainable and substantial breakfast

Delicately flavoured sole marries salty speck in this recipe by Gennaro Contaldo

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DONUTS WITH SALTED BEER CARAMEL, MALTESE BREAD AND OLIVE OIL CRUMB Make these divine donuts with basic store cupboard staples

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RABBIT AND LOBSTER PAELLA

HOW TO MAKE NAAN BREAD

Tender rabbit pieces pair beautifully with fresh

Simple naan breads, flavoured with garlic and fresh coriander, are quick and easy to make

{ HOME COOKS }

Charlene Bugeja

Samantha Farrugia

Eunice Muscat

Debbie Schembri

Charlene Bugeja is a 33-years old, stay at home mother of two young girls. Although her dishes look and taste incredibly professional, she is totally self-taught.

Her passion for cooking and baking came at an early age, and her ethos is to eat according to the seasons and use local ingredients as much as possible.

She literally devours cookbooks and doesn’t miss a cooking show when she can find the time.

Samantha Farrugia is a passionate home cook specialising in clean, healthy, honest dishes. Her aim is to make people aware of the healthy food options and to show them tasty and exciting recipes.

Through her weekly recipes, follow her on Facebook and Instagram on 'Sam's Bits and Bites' for inspiration. Or use her outside catering services and let her cook for you. Look out for her granola bars and energy balls available from certain outlets too.

Eunice’s passion and love for food started as a little girl, helping her mother in the kitchen.

At 19 she found herself working as a waitress at the popular Chez Philippe where she developed a more serious interest in food. She spends any free time she has experimenting with ingredients, flavours and cuisines producing delectable dishes which you can follow on www.instagram. com/eunice.muscat.

After working as a chef on charter yachts, Debbie moved on to stage at Michelin starred restaurants including Noma, Copenhagen and Coi, San Francisco. Currently she freelances as a personal chef creating bespoke menus. Her food is undeniably Mediterranean, drawing on the influences on the many rulers throughout Malta’s history, particularly the Phoenicians and the Arabs. By using ingredients common to both Maltese and Levantine cuisine she makes the familiar unfamiliar and vice versa. Find out more on debbieschembri. com

lobster for this traditional paella

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MILLE- FEUILLE, MASCARPONE CREAM, VANILLA ICE CREAM AND STRAWBERRIES Layers of puff pastry are filled with mousses and creams to create this wonderful French dessert

010

Emmeline Schembri Emmeline is at her most content in her kitchen creating wonderful raw desserts and treats from ethically sourced ingredients, which connect her to nature and the world around.

She currently sells her cakes through the Home Deli (www.thehomedeli. com/emmeline) while catering for private events. She’s also launched Purple Leaf sweets, for which she has big hopes.

For the moment you can follow her on instagram@ purpleleafsweets but a website is in the pipeline so stay tuned.

Stefy Zammit Among friends Stefy Zammit is legendary for the lunches, dinners and parties she has thrown and catered for. A selftaught cook for whom cooking and sharing food is central to her life, it made perfect sense for Stefy to start a blog and share her love for delicious food. Have a look at her site, www. honeyandzest.com , a great source of ideas, recipes and musings on food and all that surrounds it.

{ PHOTOGRAPHER }

Sean Mallia Once again Sean Mallia can take a bow for the beautiful food shots that fill these pages. While food contains all the elements of design that can make a striking image; Colour, texture, pattern, line, shape, and form, it takes a discerning eye such as Sean’s to capture it in such a way, that one is not sure whether to want to eat it or hang it. With a love for all things gastronomical, art, photography and architecture, Sean has elevated the fantastic food prepared by our pros and home cooks to an art form.

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# PERFECTING

{ P RO'S OF T HE ISSUE }

Perfecting A Side Salad

by Yaz DeMicoli

Stefan Hogan Executive Chef, Corinthia Palace, Attard

Corinthia Palace, Attard Stefan Hogan is inspired by ingredients that shout local and in season and is motivated by delighted customers. He has been cooking professionally since the age of 16, but really in his heart he was already a chef at 9 so a lifetime really. The daily challenges of cooking to the best of his ability drive his desire to deliver food which helps create memorable experiences and bring people together around a table.

Robert Cassar Chef Patron, Root 81

After graduating from the Institute of Tourism Studies, Robert went to the UK where he landed a position at one of the prestigious 5 AA Red Star restaurants in the United Kingdom, The Vineyard Hotel in Berkshire. Back in Malta, he continued working in the catering industry for over 14 years at some of the leading 5-star hotels in Malta, including the Hilton Malta, The Westin Dragonara Resort and Radisson Blu. In 2017, he took the plunge and opened his own restaurant in Rabat, Root 81.

Sheer determination combined with his passion for the art of food, has infused this unique culinary project where the menu is inspired by local cuisine and created by Robert and his talented head chef Letizia Vella.

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ELEMENTS

First of all, while I’m going to put together an easy salad for you, I’m also going to go over the salad commandments. Salads are fast and tasty and nutritious – when done right.

However it needs to accompany your meal.

If you’ve been paying attention, so far in this ‘perfecting’ section, we’ve covered meat, potatoes, asparagus and now salad. The combination of which arrives at a quick and easy perfect plate. I encourage you to gather the recipes and try it all out at once to see how the balance of the umami/ salty steak, buttery garlic potatoes, sweet asparagus and now the salad blend perfectly together.

3. SOFT (cheese, tomatoes, avocado…etc),

5. PROTEIN (unless it’s a side salad), and finally dressing (not even going to go there).

HERE ARE MY SALAD COMMANDMENTS. SALADS REQUIRE SIX DIFFERENT COMPONENTS.

1. YOUR BASE (Green Leaves),

For the side salad, wash, chop and combine; Baby Spinach Leaves, Half a Red Apple (with skin on), Soft Goat’s Cheese/ Brie, Half an Avocado, 1 Shallot Handful of Walnuts Cucumber A light English Dressing (Mustard, Salt, White Wine, Olive Oil and a teaspoon of Mayonnaise).

The point of this side salad is that it is meant to accompany everything on the plate. To be honest whenever making a side salad with dressing, in an ideal world it’s served in a small bowl and not placed on the plate. In this way the dressing doesn’t run all over the plate.

2. CRUNCH (Seeds, Cucumber, Carrots…etc),

4. UNIQUE (Bacon, Watermelon, Dried Fruit, Cottage Cheese …etc),

Remember the commandments; base, crunch, soft, unique, protein and dressing. Mix it up as much as you like – salads can be fun, filling and fulfilling.

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INSIDE #5

Index

Browse our recipe index below for the full list of dishes and recipes we've got for you in this issue

Aubergine, Asparagus & Burrata on rye P. 33

VEGAN LUNCH

The Chef Jack Hudson x Matt Russell

014

Gennaro Contaldo's Squid with olives P. 66

LIGHT BITES AND MAINS

Gennaro Contaldo's Fillets of sole with speck and cipolotti onions P. 66

Bbq prawn skewers P.56 Greek style grilled calamari P.56

Zucchini waffles with whipped ricotta, berries and honey P. 39

Grilled mussels parcels P. 57

Black rice and poached egg P. 44

BY GENNARO C O N TA L D O

Aubergine tart P. 84

Warm Green Breakfast Bowl P. 46

Miso vegetable soup P. 44

How to: Naan Bread P. 100

Aubergine layers with almond pesto P. 68

Black pudding, goat s cheese, bacon and fried egg muffin with date and tamarind jam P. 36

Baked grapes with Greek yoghurt and honey P. 38

Meagre with mussels and champagne P. 84

Aubergine Coronation (V) P. 68

Baked crepes with egg avocado ricotta salata and Parma ham P. 46

Smoked Mackerel Tartare with black rice, charred broccoli florets and poached egg P. 44

Duck breast with sweet potato, beetroot and asparagus P. 84

Miso marinated Cod P. 44

B R E A K FA S T S

Gennaro Contaldo's Lemon-infused steambaked mackerel P. 66 DESSERTS

Lemon, Heritage tomato, fig & goats cheese tart P. 100

Caramelized peaches rose water and cardamom cream P. 106

John Dory (Pixxi San Pietru) with courgettes and crushed potatoes P. 80

Lemon Posset P. 118

Rabbit and lobster paella P. 56

015

Peach frangipine tart P. 123

Dounuts with salted Stretta beer caramel, Maltese bread and olive oil crumb P. 111 Torta Tal - Marmurat P. 114 Mille-Feuille, Mascarpone Cream, Vanilla Ice Cream and Strawberries P.121 Ricotta pannacotta in filo pastry, honey, roasted peach with rosemary and pistachios P.123 Two tone chocolate mousse P. 114 Dark chocolate and chilli tart P. 111 Gennaro Contaldo’s Tiramisu Cake P. 106 Ricotta Mousse with roasted black grapes P. 119

- i n p r a i s e O F PA S TA -

I

People went wild for these new, fresh tastes; so different from the bland, manufactured products that lined the shelves in supermarkets back then. It was not long before we had imitators and the better supermarkets started sourcing fresh pasta and sauces. Our business model had not taken sufficient notice of this possibility, alas.

n 1984 to most Londoners, the word pasta meant either spaghetti in a tomato sauce or macaroni cheese. You might be able to find dried spaghetti in the better supermarkets but rigatoni or orecchietti – forget it. And as for pasta sauces, these came with the spaghetti in the same can.

Basil was hardly known and pesto a sauce too far.

A visit to Tuscany opened my eyes to the glory of Italian food, its essential simplicity and rich earthy flavours. So, in partnership with my boyfriend Derek Johns, I opened a retail shop called Pasta Pasta on the Pimlico Road, SW1. The stylish interior was designed by Derek and we installed a commercial kitchen in the basement to produce the fresh pasta and a variety of sauces. Customers could take away a gourmet feast they could prepare at home in minutes.

We received a great deal of publicity in glossy magazines and the London press –an instant hit.

Pasta is made in two ways; dried, extruded, usually eggless pasta; or the real thing made with eggs and rolled and cut to become lasagna, tortoloni, linguine, fettucine or ravioli. This type of pasta cooks in a fraction of the time of dried pasta – usually a couple of minutes in salted boiling water suffices. The texture is sublime, unctuous and silky. For the first year or so we sold all we could produce. We stocked a variety of genuine Italian salamis and cheeses such as Parmesan, Tallegio and buffalo Mozzarella plus some sweet things like Pan Forte (a sticky, dense cake made with dried fruits, almonds and flour) to end the repast. Our best sellers were the ever-popular Pesto Genovese and Puttanesca, or whore’s sauce, so called as it originated in the red-light district of Naples and is made with olives, tomatoes and anchovies.

I have retained my love of Italian food and could talk for hours about pasta and its various sauces. I make my own pasta and sauces and I love plain olio e aglio meaning oil and garlic with perhaps a little dried chilli topped with fresh grated Parmesan. Never buy grated Parmesan in cardboard boxes; its taste is unmentionably horrid. From Sicily, Pasta Norma made with aubergine and tomato and pasta con sardo – a concoction of filleted fresh sardines, pine nuts and raisins topped with deep fried breadcrumbs, trust me its delicious but not easy to make at home. The combination of fish and raisins sounds odd but harks back to Sicily’s Arab past; North Africans love to combine fruit with meat or fish as in their delicious tagines. The beauty of this cuisine is that it is easy and quick to make but you must use the best fresh ingredients. Be bold, experiment for yourself. Create new and unusual combinations of flavour and see how they work for you and your friends. Pasta is versatile, so should you be.

A surprisingly good, quick and cheap pasta recipe.

I recently discovered a surprisingly good way to serve spaghetti.

It costs little and people love it.

Steam some cauliflower heads al dente then break them up quite small. Meanwhile heat a generous amount of oil and garlic in a pan, add anchovy filets and cook until they seem to melt. Add the cauliflower then the cooked pasta and top with fried breadcrumbs - simple but majestic.

017

TOMATO TIPS

• Try broiling halved tomatoes for 5 minutes with a little parmesan cheese and bread crumbs sprinkled on top.

• Wash tomatoes in cold water before use.

• For stuffed tomatoes, cut them horizontally to remove the seeds and juice.

• Slice vertically for salads and sandwiches to prevent the juice and seeds spilling out.

# SEASONAL STAR

F

or a food once considered to be poisonous—tomatoes belong to the nightshade (Solanaceae) family—this red fruit or vegetable, depending which way you swing, has come a long way. But although we produce a good supply all year around, it’s in summer when they really come into their own. Fully ripe summer sun kissed they are sublime.

Plump, heavy, red and aromatic, they are so different from their rest-of-year relatives. Look for the reddest, ripest tomatoes you can, but watch for bruises and blemishes. The tomatoes should be soft, heavy and yield to the touch. Apart from the tomato’s physical appearance, smell is the best indicator of ripeness and quality not size. Large tomatoes can be just as sweet and juicy as the small ones. Enjoy them all while you can.

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# SEASONAL STAR

4 GENIUS WAYS WITH GRAPES 1. Freeze them Here’s a quick and easy snack for hot days: frozen grapes. Pull the grapes off their stems, rinse, dry and stick them in a bag in the freezer. Once frozen, they’re a ready-made treat you can grab on the go or throw them into your wine to cool it down.

2. Make a slush All you need are seedless grapes, grape juice and ice.

Blend the ingredients at high speed and serve. Add another frozen fruit for more flavour, such as blueberries or blackberries.

3. Roast them If you thought fresh grapes were a treat, try them roasted.

Toss with oil, salt and pepper and roast in a 220°C oven for about 30 minutes. The grapes will soften and intensify in sweetness. Eat roasted grapes on their own, alongside a hearty entree, tossed into a salad, on top of toast or as a decadent jammy topping for ice cream.

4. Top up your salad You’ve heard of using grapes in salad, but what about using grapes in the dressing that tops it? Make your own grape salad dressing by blending together fresh grapes and olive oil with salt, pepper and your choice of fresh herbs.

W

ith a very sweet yet distinctively perfumed flavour, grapes are often eaten straight off the vine. We felt it was time to go beyond fruit salad and use them in both sweet and savoury recipes. Cooking them can reveal whole new dimensions of flavour; the soft savoury punch of a pickled grape or the deep caramelized taste of a roasted grape are fantastic flavours to spring onto friends and family. They are also an excellent addition to salads and tarts and produce a delicious jam too. Pair them with goats’ cheese on toast for a more unusual bruschetta or throw in with a roast chicken and figs for a fruiter version. This popular and delicious fruit is also packed with a lot of nutrients as is the seed extract which has a high antioxidant content.

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# UPDATE C urrent – Sum m er ‘18

*

in the know...

With summer fast approaching, Served takes a look at some of the top summer food trends of 2018.

NOT F O R THE FAINT– HEARTED Sannakji is a raw Korean dish that consists of a live octopus, cut into small pieces and served immediately. The bitesize pieces are usually still writhing on the plate when served up and eaten.

* * * * D O N ’ T C O O K I T P RINT IT ****

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ost of the buzz about 3-D printing has been for its application in industries such as manufacturing, medicine, and automotive, but it was only a matter of time before it was applied to food too. Spanish manufacturer Natural Machines is the maker of Foodini, a 3-D food printer that can make everything from ravioli to chocolate sculptures.

The company’s vision is that in 10 to 15 years, 3-D food printers will be a common kitchen appliance for both home and professional kitchen use. Foodini is currently being used in professional kitchens from restaurants in Spain to the University of Utah Hospital. It also was part of Sue’s Tech Kitchen, a tech-driven pop-up experience created by entrepreneur Randi Zuckerberg. For events, 3-D food printing creates unlimited options to personalize food to match the theme or decor and to create textures and arrangements that are not possible by hand. And automation makes the process faster, more efficient, and more uniform.

MAD SYMPOSIUM – COPENHAGEN, DENMARK 26 – 27 August Noma’s Chef-forager René Redzepi’s non-profit organisation Mad organises a yearly two-day food symposium with talks, demonstrations, group discussions and, of course, exclusive dinners.

Redzepi is well connected in

the food world and will host an exceptional line-up of chef speakers to discuss “ways to make food better.” Redzepi will have recently reopened his flagship restaurant in its new form – Noma 2.0 – so if you’re in town, you can’t miss the chance to go. You’ll need to visit Noma’s website well in advance to find out when reservations are open. www.mafeed.com

023

THE KIN G GRILL Every Broil King® gas grill is built to provide unparalleled cooking versatility. No matter what model you choose, the legendary Broil King® cooking system gives you the ability to cook almost anything on your BBQ in any way you desire. Sear steaks to perfection, rotisserie cook poultry or roasts, and even bake elaborate desserts. Every part of the cooking system is designed and engineered for a specific purpose. There’s no mistaking the Great Flavour you get with Broil King®

Available exclusively from SATARIANO, Valley Road, B’Kara or SATARIANOHOME, Marina Street, Pieta.

Tel 2149 2149

# UPDATE C urrent – Sum m er ‘18

in the know...

Food myths - Good Hacks - Hot Read - Eating Plants

BOOKS

ROOT TO STEM

Fo lk Lo re Fo o d Don’t eat lettuce if you want to have children In the 19th century, English men avoided salads if they wanted to start a family. In The Oxford Dictionary of Superstitions, a book on ‘Plant Lore’ suggests that lettuce was detrimental to child-bearing because it was a ‘sterile’ plant, and “as plants exhibited peculiarities in their actions, so were they supposed to operate on man”.

4

TO P KI TC HE N HAC KS

The exuberantly talented chef who gave the UK simple fresh and flavourful food, and Jamie Oliver, has produced an impressive library of cookbooks imparting his ways and wisdoms freely and easily.

All three cookbooks are published by Pavilion Books publishers, a thriving independent London-based publisher.

USING ENTIRE FRUITS AND VEGETABLES, INCLUDING STEMS, LEAVES, AND PARTS UNCOMMONLY EATEN, IS THE IDEA BEHIND ROOT-TO-STEM COOKING. THE INCREASING NEED TO REDUCE FOOD WASTE AND NOSE-TO-TAIL BUTCHERY IS LIKELY TO HAVE INSPIRED THIS “DON’T DISCARD” MOVEMENT, AND ALSO SERVES AS A HEALTHIER WAY OF EATING YOUR GREENS.

FRESH ICE

COLD COFFEE

BAY FEVER

CITRUS SKIN

Putting ice in your wine isn’t the end of the world but it isn’t classy either. A better, judgmentfree alternative to cooling your wine with ice is frozen grapes or berries, which can be plopped into wine or cocktails for an instant chill.

Iced coffee is having a moment so make a batch of coffee at night, and then pour it into an ice cube tray and freeze it for a homemade version.

As it starts to get hotter, slip a bay leaf into containers of flour, pasta, or rice to repel insects and food flies.

Line your grill with sliced lemons and place the fish on top. This prevents it from falling apart and sticking to the grill while adding a slight citrus tang.

025

Slow Cook Italian

by Gannaro Contaldo This book is about taking it slowly but surely, enjoying the simple things in life, learning how to make the most of a few basic ingredients and above all relaxing and enjoying good food. As he mentions during our interview in this issue, slow cooking is one of Gennaro’s favourite ways to cook; simple, stress-free and allows you to get on with other things safe in the knowledge that slowly, slowly the stove-top or oven is doing its job. Recipes use economical cuts of meat too as they perform beautifully slow cooked giving you maximum flavour for minimum effort.

# UPDATE C urrent – Sum m er ‘18

in the know..

Hot Read - Get Set - Roll It – Medasia Fusion Lounge

> SE T <

BOOKS

FOR THE SUMMER

Inspired by the spirit of the sea and the countryside and oozing plenty of charm, the Bella Perle Glass Tableware Range

by Côté Table, are the perfect summer accessory for your dining table. This glassware collection features a range of gorgeous dining and tableware including dinner plates, breakfast bowls, salad bowls, dessert plates and cake stand and boasting unique beaded edging, crystal clear glass and award-winning quality. Sturdy enough for everyday use, and with an eye catching design, this glass crockery will add style to your kitchen or dining area.

Napkin promotes your restaurant when you are too busy running it.

Check out our Website+Social Media Special Packages starting from €460/ monthly. www.napkinmalta.com facebook.com/napkinmalta

MEDASIA FUSION LOUNGE MedAsia Fusion Lounge has become a landmark of mixology and fusion cuisine in the local entertainment and gastronomy scene.

90, The Strand, Sliema, Malta. T: +356 2133 3222

These beautiful items and more are available exclusively at LOFT in Naxxar.

Find out more: http://www. cote-table.com/en/

ROLL IT OUT Originally from Thailand, this unique style of ice cream has become popular around the world, largely due to the intriguing method behind its preparation.

Liquid ice cream is poured onto a cold slate, which causes it to freeze. At the same time, it’s chopped and rolled by hand and then served in a cup with various toppings.

027

Italian Bakery

by Gannaro Contaldo Ingrained since childhood with memories of his mother’s weekly bread-making and visits to his uncle’s village bakery, baking is a skill which has followed Gennaro Contaldo throughout his career as a chef. In this book, Gennaro takes you onto a journey into the magical world of Italian bread and baking, giving you his secret tips on making the perfect dough to create wonderful Italian breads for all occasions.

Whether you bake or not, are an expert or just like to try a recipe from time to time, everyone loves the idea of home baking.

# UPDATE C urrent – Summer ‘18

in the know...

City Dining - Pyrex Power - Eat More Cake

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R AU

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HIGHL

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THE ‘CHRISTY’ DESSERT SERVING TRAY Let them eat cake, or any other delicacy you present on this stunning two-tiered tray.

Glass shelves to show off your concoctions, set into sleek metal with a stylish bamboo handle for easy carrying.

SUM M ER IN THE CITY – L'ARTIGLIO –

SMOOTH OPERATOR

Available in-stock, Flamant Malta, Piazza Tigne, The Point, Sliema Find out more about Flamant on http:www.flamant.com

Dekton is an ultra-sophisticated surface material catering to busy everyday lives. Made up of a combination of quartz, porcelain, and glass, the benefits of this material include resistance to UV, scratching, staining, heat and abrasion.

Its minimal maintenance and durability also makes it the perfect choice for use in kitchen tops as well as outdoors such as for outdoor kitchens and barbeque areas. To find out more about this and other materials visit the Halmann Vella showroom, at Mosta Road, Lija.

KITCHEN STAPLES Expert Touch stainless steel pots and pans are designed for strength and durability, to give you ultimate confidence in the kitchen. From a quick mid-week stir fry to impressing guests with the perfect fillet steak, this new range from Pyrex allows you to be the expert. Convenient features include an internal measuring scale, soft touch handles for ease and long lasting non stick coating for durability. Expert Touch are guaranteed, dishwasher safe and are suitable for use on all hob types including induction.

The full PYREX® range is available from Petrolea in Valley road Msida.

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ook no further than L’Artiglio for all your gastro wishes in the city this summer. Conveniently located in Melita Street in Valletta, this fabulously chic restaurant will put the perfect menu together for you whatever you’re after.

So, whether you’re celebrating the start of summer, end of studying or simply enjoying the city by night, get in touch to discuss a bespoke menu.

A menu which is created and curated by L’Artiglio’s head chef extraordinaire Janine Camilleri, and which will undoubtedly give you an excellent foodie experience.

For more information email info@lartiglio.com.mt and for reservations call on 22476601

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# UPDATE

Current – Summer ‘18

in the know...

Where to Eat - What to Eat - Genki Asian Café

P atakka Opens in T he City ocated on the steps of Eagle Street, in the lower part of Old Bakery Street and situated within the walls of the majestic Palais Le Brun, Patakka is the latest to hit the city and it’s taking it by storm, judging by the raving reviews. The restaurant sits in the part of the building which was infact the bottega part of the 'Casa Bottega' of the Le Brun silversmith family, with many of Malta's finest coins and silverware being produced in that very space.

The food is contemporary and is as stylishly plated as it tastes divine with a clear focus using local produce and giving traditional dishes a modern twist.

S A M E TA ST E N EW LO O K .

GENKI ASIAN CAFÉ On the eve of its first anniversary, of its Ta’ Xbiex Seafront outlet, GENKI Asian Café doubles its celebrations with the launch of its second eatery at the newly opened Carob Tree Food Court at Spinola Park, right in the heart of St Julians. While the Sushi Bar at Ta’ Xbiex is famed for its fresh appetizing sushi, the authentic and amazing tastes of the hot dishes at either setting, prepared and creatively plated by Asian skilled chefs, ensure a genuine culinary experience of fragrant Asian cuisine.

KITCHEN STAPLES For your advance or bulk cooking there’s the PYREX® Cook&Go range which can be used in the freezer, fridge, oven and microwave, easy to clean and dishwasher safe too. Cook, store and take your food with you, in one dish. Made from borosilicate glass with its extreme resistance, Cook & Go is 30% lighter than a traditional glass dish making it ideal to cook your food, store it, take it and re-heat it.

The full PYREX® range is available from Petrolea in Valley road Msida.

Put this place on your foodie map and call on 2226 0310 to make a reservation now.

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Baronesse cheese is a lactosefree Austrian cheese with only 13% fat content. Rich in calcium and protein, and with less calories than other cheeses, Baronesse really should be your lactose-free cheese choice for a healthier lifestyle. You can find it at most cheese-counters, and in pre-packed slices with fresh new packaging!

# WAKE + BAKE

FOR A PERFECT PAIRING TRY THIS GORGEOUS VERSATILE AUBERGINE DIP TO GO WITH THIS DISH Homecook Sam Farrugia Pre-heat oven to 180degrees. Peel and chop two aubergine and two cloves of garlic.

Place aubergine pieces on baking tray and sprinkle with the chopped garlic, cumin and a drizzle of olive oil, salt and pepper.

Turn up temperature to 200 degrees and place in the oven till brown and soft â&#x20AC;&#x201C; roughly 25-30 minutes. Place in food processor, with olive oil, a squeeze of lemon juice and fresh mint. Blend till you reach desired consistency. Taste and add more cumin, garlic, salt and pepper if necessary.

F QUICK X Aubergine, Asparagus + Burrata on Rye

1 RECIPE Take advantage of the last of local asparagus of the season and make this quick fix which works perfectly as a breakfast or light bite Pan fry the asparagus and fry till tender.

Season with salt and pepper. Toast rye bread, top with aubergine dip, asparagus and burrata. Drizzle with salsa verde. Toast and chop walnuts and sprinkle on top.

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2 FOR THE SALSA VERDE Blend parsley, cloves, capers and anchovy (optional) with salt together in the food processor. Add olive oil and blend till combined.

# WAKE + BAKE

Miso Mackerel Tartare with Black Rice, Charred Broccoli Florets and Poached Egg Recipe Pg.44

WAKE + BAKE Itâ&#x20AC;&#x2122;s generally agreed that breakfast is an essential meal in all cultures. Most of us are looking for energy-packed and tasty nutritious recipes that are quick and easy to pull together. And if they taste and look as good as the ones in the following pages, then youâ&#x20AC;&#x2122;re looking at a brilliant start to your day. >>

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# WAKE + BAKE

# WAKE + BAKE

Baked crepes with Egg, Avocado Ricotta Salata and Parma ham Recipe Pg.46

Black Pudding, Goats Cheese, Bacon & Fried Egg Muffin with Date and Tamarind Jam

Prep time 20 mins Serves 3 Home cook: Eunice Muscat

3 English muffins sliced in half lengthwise 2 tbsp salted butter 6 rashes of streaky bacon 3 eggs 3 slices black pudding 3 pieces of chevre (soft goat's cheese) 3 tbsp. date and tamarind jam Melt 1 tbsp of the butter in a frying pan over medium heat. Place the muffin halves side down in the melted butter and toast until golden brown and

set aside. Add the sliced black pudding to the pan and cook until dark black all the way through, about 2 min on each side. Then fry bacon until browned on each side for around two minutes. Drain bacon on paper towels. Melt the remaining butter in the pan and fry the egg to your liking, season with salt and pepper. Place the goat cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 min, until the cheese has melted and begun to brown. Assemble each muffin with butter, 1 tbsp. jam, bacon, black pudding, melted goats cheese and top with a fried egg.

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Ingredients for date and tamarind jam: 100g soft pitted dates 100g boiling water 1 tbsp. tamarind paste A pinch of cinnamon ½ tsp. of mixed spice Place the dates into a bowl with the water and allow to sit for half an hour or until softened. Place into a food processor, along with all the rest of the ingredients. I repeat this process 5 times to get a smooth paste. Place into a small jar or container and keep in the fridge.

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# WAKE + BAKE

# WAKE + BAKE

QUICK FIX

Layer a glass cup or mason jar with layers of Greek yoghurt, baked grapes and walnuts. Finish off with grapes and a drizzle of honey

ZUCCHINI WAFFLES WITH WHIPPED RICOTTA, BERRIES AND HONEY Prep time 45 mins Serves 4 Home cook: Sam Farrugia

For the zucchini waffles: 2 long zucchini 1 tsp baking powder 2 eggs 2 cups buckwheat flour Salt

Baked Grapes with Greek Yogurt Honey and Walnuts

For whipped ricotta: 1 tub ricotta cheese Âź cup freshly squeezed lemon juice 1 tbsp honey zest of one lemon

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For topping: Berries (fresh or frozen) 1 tbsp. honey

Spiralize zucchini and squeeze out excess water.

Mix spiralized zucchini and other ingredients together. Cook in waffle maker for 5 minutes. (These can also be made into pancakes.)

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Blend all ingredients in food processor till smooth.

Fold in lemon zest.

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Top zucchini waffles with whipped ricotta, berries and a drizzle of honey.

# WAKE + BAKE

Asian Hangove r Cures Eunice Muscat

Miso Marinated Cod Recipe Pg.44

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Japanese breakfast is the perfect hangover cure. If you think about it, a simple bowl of rice is easy on the stomach and full of energy. As is miso soup. High in salt (remember your body is craving) but also high in goodies to get your digestive tract back on track. Washed down with green tea, gentle on the stomach and high on antioxidants.

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# WAKE + BAKE

Black Rice & Poached Egg Recipe Pg.44

(Left) Miso Vegetable Soup Recipe Pg.44

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# WAKE + BAKE

Warm green breakfast bowl Recipe Pg.46

SMOKED MACKEREL TARTARE WITH BLACK RICE, CHARRED BROCCOLI FLORETS AND POACHED EGG Prep time 20 mins Serves 3 Home cook: Eunice Muscat

1 tsp. smoked paprika ½ celery stalk finely chopped 4 cured mackerel fillets 1 large gherkin 4 tbsp. mayo 1 tsp. English mustard 1 tbsp. dill or parsley A squeeze of lime juice Ground black pepper Toasted Maltese bread to serve Flake the mackerel off the skin and put it into a bowl Add the gherkins, the mayonnaise, most of the dill or parsley and some black pepper. Add the rest of the ingredients and mix it all up. Taste the tartare and add lime juice and a little more black pepper if you like.

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Serve the mackerel tartare with charred broccoli, black rice or lentils, poached egg and toasted Maltese bread.

MISO MARINATED COD Prep time 15 mins plus marinade time Serves 2 Home cook: Eunice Muscat

1/8 cup sake 1/8 cup mirin 2 tbsp. white miso paste 1 tbsp. sugar 2 cod fillets, 200g each

MISO VEGETABLE SOUP

Two to three days beforehand, make the miso marinade and cover the fish with it placing in a non-reactive dish or bowl and cover tightly with plastic wrap.

1Ltr vegetable stock 10g dried shitake mushrooms 1 tbsp. white miso paste 1 tbsp. red miso paste 1 tbsp. gochujang paste

Bring the sake and mirin to a boil in a medium heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste and whisk. When the miso has dissolved completely, turn the heat up again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn and stick to the pan. Remove from heat once the sugar has dissolved. Cool to room temperature.

Preheat oven to 400 C. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don t rinse it off. Coat the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, for approximately three minutes.

thumb sized piece of ginger grated 1 clove garlic 100g tofu drained and cubed 170g exotic mushroom mix 2 tbsp. puy lentils 1 spring onion Nori snack sheets

Prep time 30 mins Serves 3 Home cook: Eunice Muscat

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(fermented chilli paste)

Gently heat the stock, dried mushroom, gochujang paste, miso ginger, garlic, star anise in a pan. Simmer for 5 min. Heat a frying pan over a medium heat.

Toss the mushrooms in a little oil, season, and fry for 4 min until golden. Add the mushroom mix to the simmering broth and heat for 2-3 min until cooked. Discard the garlic, spoon into deep bowls, garnish with lentils, spring onions and nori sheets.

Flip and continue cooking for another two to three minutes until the other side is browned. Transfer to the oven and bake for 5 to 10 min, until fish is opaque and flakes easily.

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BLACK RICE AND POACHED EGG Prep time 60 mins Serves 1 Home cook: Eunice Muscat

100g ½ cup organic black rice 250ml 1 ½ cups water 1 tbsp olive oil ½ onion 1 clove garlic 1 egg splash cider or white wine vinegar (optional) Wash the rice thoroughly changing the water a few times. This helps wash some of the starches out of the rice.

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Heat 450ml water in a saucepan and add the washed rice, along with a little salt. Do not stir, this will cause the starches to come out and make the rice stick together.

Cover and gently boil for 35-45 min, or until all of the water has absorbed and the rice is soft. Fill a saucepan with 3-4 inches of water and bring to a simmer, adding a little cider or white wine vinegar before poaching an egg in it. Heat the olive oil in a frying pan over a medium heat. Finely chop the onion and garlic add to the pan, stirring occasionally until softening, about 3-4 min.

Stir in the rice and heat through.

Check seasoning and plate up.

# WAKE + BAKE

Prep time 35 mins Serves 1 Home cook: Eunice Muscat

WARM GREEN BREAKFAST BOWL ½ cup quinoa 1 or 2 eggs 1 tbsp. coconut oil 1 clove garlic finely chopped 1 tbsp. almonds roughly chopped Salt and pepper Handful kale, leaves removed and torn into bite-sized pieces Handful of cavolo nero, leaves removed and torn into bitesized pieces.

40g feta cheese crumbled Lime wedge Place the quinoa in a medium sauce pan and cover with water. Bring to the boil then reduce the heat and simmer for 10-15min or until it’s al dente and fluffy. Drain and set aside.

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Bring the water up to boil, then lower it to a rapid simmer. Add the egg to the pot, and then begin timing. If you you’re just cooking one or two eggs, five minutes is perfect for a runny yolk, or cook as-long as seven min for a more firmly set, but still spoon-able yolk, then peel and set aside.

Melt the coconut oil in one pan

Prep time 60 mins Serves 4 Home cook: Sam Farrugia

over low heat, add the garlic and almonds and cook until the almonds become lightly golden. Stir in the cooked quinoa and season with salt and pepper. Add the kale and cavolo nero and sauté until wilted, but still a vibrant green. Remove from the heat and pile the mixture onto a plate or into a deep open bowl.

BAKED CREPES WITH EGG AVOCADO RICOTTA SALATA AND PARMA HAM

Add the egg and crumbled feta, garnish with sprouts, squeeze of lime, tahini ginger dressing and chilli oil (optional).

Ingredients for tahini ginger dressing: 2 tbsp grapeseed oil or other neutral flavored oil 1 tbsp brown rice wine vinegar 1 tbsp lemon juice 1 tbsp tamari 1 tbsp hulled tahini 1 tbsp honey 1 tsp finely grated ginger

Ingredients for the crepes: 2 cups milk of choice 2 eggs 1 cup flour of choice (I like to use whole meal or buckwheat)

1 tbsp. coconut oil Salt To assemble: Parma ham Grated ricotta salata Fresh chives Eggs Avocado Fresh parsley Salt and pepper Drizzle of olive oil

For the Tahini ginger dressing Blitz ingredients in a small food processor until smooth and season to taste.

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Blend all ingredients together in food processor till smooth. Let the batter rest for 30-45 minutes in the fridge. Heat a non- stick pan over medium-low heat. Brush with olive oil and place a ladle of batter in the middle of the pan, swirling the pan till the batter covers the surface. Cook for 2-3 minutes, then flip over and cook for 1-2 mins on the other side. Repeat with remaining batter.

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Pre heat oven to 180 degrees. Place crepe on baking paper lined tray, top with parma ham, ricotta salata and fresh chives. Crack an egg into the centre and fold crepe around the filling. Bake till the egg is set, drizzle with olive oil, salt, pepper.

Add avocado and top with more fresh herbs.

Ramenstein - Jack Hudson (From The Dark Side of the Spoon: The Rock Cookbook)

# LIGHT BITES

Beat the heat with lighter dishes. Think fuss free but rock star fabulous and full of flavour. So, for those lazy summer meals, stress levels are kept low by keeping things simple. Our light bites and lunches round-up has everything you need to produce delicious food and make easy lunches for summertime. We have you covered with vegan and vegetarian dishes too which take advantage of seasonal stars like aubergine and keeps it interesting with recipes to sate your appetite without over doing it. >> 049

ALCOHOL ALCHEMY G i n & To n i c w i t h G i n g e r a n d B a y L e a f

bayleaf

35ml

crused ice

85ml Americano

slice of ginger The classic recipe for gin and tonic is made smoother with Tanqueray gin. Smooth, straightforward Tanqueray gin meshes perfectly with bittersweet Double Dutch Tonic water and given a further twist with the addition of ginger and a bay leaf. The perfect tonic for the hot weather ahead.

Tanqueray London Dry Gin and Double Dutch Tonic is represented locally by M.Demajo Co. Ltd

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light bites

# LIGHT BITES

Summer screams out for seafood and fresh fish and this issue serves it up in spades. From steamed to grilled to poached, the great thing about fish and seafood is that they're often prepared in the simplest of ways.

' Greek Style ' Grilled Calamari Recipe Pg.56

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# LIGHT BITES

# LIGHT BITES

By The Pros' Rabbit and Lobster Paella Recipe Pg.56

Super Tasty Barbecue Prawns Recipe Pg.56

Served reccommends La Belle dame de Sancerre, Domaine Vacheron 2015 Sancerre Rouge With a translucent, pale ruby core with a pink rim, this beautiful wine offers beautiful aromas of red raspberry, cherry and potting soil. Dark cherry and plum notes as well as the piquancy of their pits are already intimated on the nose, along with sweet suggestions of buddleia and rose perfume. The pit fruits then come to the palate accompanied by nutty, smoky inflections and mouthwatering veal stock-like flavour, all of which – like this wine’s charming florality – persist in a persistent, faintly and not at all unattractively grainy finish.

Imported by Philippe Martinet Fine Wines on Tower Road, Sliema

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# LIGHT BITES

" The flavours and taste of the sea sing in this delicious mussel dish "

Easy to prepare in under 20 minutes and utterly delicious

Prep time 20 mins Serves 2 Homecook: Charlene Bugeja

Prep time 20 mins plus marinade time Serves 4 Homecook: Charlene Bugeja

Prep time 60 mins Serves 6-8 Executive Head Chef: Stefan Hogan, Corinthia Attard

GRILLED CALAMARI GREEK STYLE

SUPER TASTY BARBECUE PRAWNS

RABBIT AND LOBSTER PAELLA

4 medium-sized squid

24 Prawns, large / peeled 8 Bamboo skewers (soaked in water) ½ cup plain yoghurt 1 handful coriander, chopped, to serve

400g arborio rice 1ltr chicken stock 150ml dry white wine 15g Spanish paprika Few saffron threads 2 small onions - finely chopped 4 garlic cloves - grated Fresh thyme 30ml olive oil Salt and pepper

(tubes and tentacles), cleaned

Sea salt Ground black pepper 2 cloves of garlic, minced 1/2 cup extra virgin olive oil Juice of 1/2 lemon 2 tsp. dried Greek oregano Pre-heat gas or charcoal grill to high heat. Drizzle squid with some olive oil, and the minced garlic and sprinkle some sea salt and black pepper. Toss to coat all the squid. Thread the tentacles on wooden skewers to reduce the risk of losing this part of the squid through the grill. Ensure your grill surface has been brushed to remove any residue and wipe the grill with some kitchen towel that’s been dipped in vegetable oil. Place your calamari tubes and skewered tentacles on the hot grill and cook for a couple of minutes a side.

Remove from the grill and blend your olive oil with the lemon juice and oregano. Adjust seasoning and drizzle over your warm calamari.

Sprinkle the calamari with sea salt and some more oregano and garnish with a lemon wedge.

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for the marinade: 3 tbsp. tomato paste 1 tbsp. soy sauce 1 clove garlic, minced ¾ tsp. smoked paprika ¾ tsp. ground cumin ½ lemon, juiced 1½ tbsp honey, melted 1 tbsp. oil Mix all marinade ingredients together. Combine the prawns with marinade and leave in fridge to marinate for at least 1 hour, or up to 24 hours. When ready to cook, preheat barbecue to medium high heat. Lift prawns out of marinade (reserving any leftover marinade) and thread 3 prawns (or 6 smaller prawns) on to each bamboo skewer. Season prawns with a little salt and cook on barbecue for 2 minutes, turning once. Heat remaining marinade in a small pot on the stove top, or in the microwave, then mix with yoghurt and coriander. Serve prawn skewers with yoghurt sauce to dip.

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# LIGHT BITES

GRILLED MUSSELS WITH GARLIC BUTTER AND CHILLI 1kg mussels 2 garlic cloves, minced Parsley, roughly chopped Lemon zest and juice of 1 lemon 1 red chilli, chopped (optional) 75ml white wine 4 tbsp. butter crusty bread, to serve Mix together the garlic, lemon zest, chilli and parsley and set aside. Lay four sheets of tin foil about 50cm long on the kitchen counter. Place cleaned mussels in the centre. Divide the garlic mixture between the four parcels. Bring up opposite edges of foil and seal. Top the mussels with some wine, lemon juice and butter pieces.

Fold remaining edges together to completely enclose mussels, leaving space for steam to build up. Place foil packet on the grill rack directly over medium-high heat; grill for 8 to 10 minutes or until shells open. Be careful not to over-cook the mussels. Serve with some good, crusty bread.

2 lobsters (cooked for 3 minutes in a court-bouillon and refreshed in iced water) 8 king prawns 1 rabbit - cut into 8 pieces 1 octopus, par-cooked and cut into eight pieces 2 sweet red peppers, roasted, peeled and cut into strips 8 baby aubergines - cut into wedges Heat the oil in a large pot add the onion and soften for 5 mins. Stir in the paprika, saffron and thyme allow to infuse and add the rice, stir for a few minutes, then splash in the wine, once it has evaporated add the stock. Season and cook over a low flame, uncovered, for about 10 mins, stirring now and again until rice is almost tender and still surrounded with some liquid. Heat a pan and in some olive oil brown the rabbit pieces until golden, deglaze the pan with a splash of white wine and cook over covered for 25 minutes. Add the paella at the last 5-7 minutes of cooking.

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Cut the lobsters in half and dress with olive oil, season with salt & pepper.

Lightly fry the aubergines in olive oil until golden brown and drain off excess oil. Once the paella is almost done, add the octopus, prawns, aubergines, peppers, rabbit pieces and lobster, stir in and cook until liquid has evaporated. Check seasoning and adjust if necessary.

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Prep time 20 mins Serves 4 as a starter Homecook: Charlene Bugeja

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Stefy Zammit

VeganLove (LEFT) AUGERGINE TART RECIPE PG84 (ABOVE) VEGAN AUBERGINE LAYERS WITH ALMOND PESTO RECIPE PG68 (RIGHT) AUBERGINE CORONATION RECIPE PG68

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#Q+A F E AT U R

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#Q+A

Served caught up with Gennaro Contaldo, the culinary Italian legend widely known as one of the most respected chefs in Italy and London and as Jamie Oliver’s mentor. While in Malta, he found time to have a lively and passionate conversation with Served publisher Sam Psaila about food philosophies, latest ventures and favourite ingredients.

Interview: Sam Psaila What advice can you give young chefs starting out?

Who taught you how to cook and how much of your childhood is in your dishes?

It’s simple really; work harder than you think you can. You must really want to be a chef and starting from the bottom is the only way to work your way up, be ready to do the hard graft and put in the long unsociable hours working on Christmas day or your birthday when required to. Don’t even think of the possible fame, just focus on the job to be the best cook you can possibly be. That was my primary goal, to be the best cook I could be.

I have to mention my entire family here. Every Sunday at least thirty close family members would get together for a meal and the food was always at the centre of everyone’s attention. My father also had a friend who ran a restaurant and he would drop me off there while he went off to visit his customers – my father was a cloth and linen dealer so he travelled a lot. I spent three years working my way up and soaking up everything there was to learn about Italian food. To begin with I was a glorified bus boy, moving on to killing produce such as poultry or rabbits following my first year as an apprentice.

And here the conversation inevitably goes to Jamie Oliver who he met years ago in the UK and with whom he enjoys a strong bond and enduring relationship. He uses Jamie’s ascent as a good example of working hard, starting in the kitchen at an even younger age than the usual eighteen.

What inspires you to create your recipes?

I am Italian to my very core; the seasons are my main inspiration for my recipes. Not in just what the harvest yields but in what the weather on the day inspires me to create. I look out of my window and depending on the weather that day I will make something that suits it.

Do you enjoy wine?

And the inspiration for your many cookbooks?

It’s a legacy left to me by my father who always served wine at table. He always said wine is to enjoy and savour, water is to drink. "

“I have never got drunk, the most I’ve drank is one and a half glasses. I have one glass every single day and I enjoy it, but I always stop at one.

My books are inspired by the people I’ve met along my travels. During the last TV show I did with Jamie Oliver travelling through Italy we discovered over 600 different pasta shapes not to mention well over 2000 sauces to go with them. Literally every village we visited had its own variation on a sauce from the region. This is very much my approach to cooking; to respect traditional ways and methods but to give it a distinctive touch through intuitive use of herbs and seasonings.

After all, if you don’t give a recipe your own touch, then how can it stand out from anyone else’s. My students and proteges are consistently encouraged to give their own spin on a tried and tested recipe and like any good teacher I am delighted and proud when they surpass me.

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“ I have never got drunk, the most I’ve drank is one and a half glasses. I have one glass every single day and I enjoy it, but I always stop at one.”

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#Q+A

... with Italian food what you see is what you eat – simplicity in its truest form ....

but I do make a lighter version of it using fresh rather than concentrated tomatoes which is more to my taste and liking. As for ‘gbejniet’ - they are wonderful!

The first time I met Jamie, I was struck by how young, passionate and hungry to learn he was. I taught him everything I know about Italian food. But his talents and success are completely his own.

What has been the most exciting collaboration you’ve worked on so far?

What do you think it is about Italian food that has such an appeal across the world?

Ahh without a doubt, the seasonality and freshness of ingredients – with Italian food what you see is what you eat – simplicity in its truest form. Let’s take artichokes as an example; when they are in season you’ll find them in every market from north to south.

Yet the way they are prepared and served changes from region to region. And nothing beats the joy in anticipating what each season brings. I love looking forward to the first cherries of the season for example.

Antonio Carluccio, was such an important and large part of my life –All the travelling and working together in such close quarters created a stronger bond than that of brothers – I miss him dearly. With Jamie, on the other hand, it’s more of a father son relationship, sustained by the energy and passion we bounce off each other. I’m also close to my sister – in fact she and my wonderful partner edit and help with all my books.

What’s the next step for you in your career?

The conversation turns to making tortellini and the interview veers slightly off track as Gennaro deftly produces a perfect ‘tortellone’ from a cloth napkin in seconds making it look effortless.

There is so much that interests me, and I have no intention of slowing down just yet. I love meeting new people around the world. I just finished recording a TV program with Jamie which took us on the road for two years, meeting so many new people and always learning more.

What did you think of the British food culture when you first arrived in the UK? And how far has it come since then?

QUICKFIRE QUIZ

I was so baffled by it when I first moved to England. I couldn’t understand why they would drown a perfectly fresh fish in batter or potatoes in lard of all things – where was the olive oil?

And fried bread was so alien to me too. Today I can appreciate a good portion of fish and chips but I still don’t understand why you would fry pancetta or bread for breakfast?

Have you had a chance to sample Maltese food and if so what are your thoughts on it?

Maltese food is very good – I particularly like the rabbit here

Squid with Olives

By Gennaro Contaldo Recipe Pg. 66

Your essential utensil - Definitely a chef’s knife.

Pasta or bread – Both!

Coffee or wine – Both!

Fish or meat – Both both both!

I cannot choose, it’s impossible, like telling one of your children you love them more than the other.

And then as swiftly and energetically as he arrives, Gennaro exits with hugs and kisses all round taking his energy and enthusiasm with him and leaving a lingering sensation that living legends tend to do.

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# STAR DISH

Lemonâ&#x20AC;&#x201C;Infused Steam Baked Mackerel

By Gennaro Contaldo Recipe Pg. 66

Fillets of Sole With Speck & Chiplotti Onions

By Gennaro Contaldo Recipe Pg. 66

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# STAR DISHES

Try your hand at these recipes from the man himself; Gennaro Contaldo

Prep time 25 mins – Serves 4–6

By Gennaro Contaldo

Prep time 10 minutes – Serves 2

By Gennaro Contaldo

SQUID WITH OLIVES

LEMON-INFUSED STEAM-BAKED MACKEREL

A traditional southern Italian dish which is perfect to enjoy with a group of friends for a casual supper. Serve with lots of toasted country-style bread to mop up the tomato sauce.

1kg / 2lb 4oz squid 4 tbsp extra-virgin olive oil 2 banana shallots, finely chopped 2 garlic cloves, finely chopped A handful of fresh parsley,

Prep time 25–30 minutes – Serves 2–4

By Gennaro Contaldo

FILLETS OF SOLE WITH SPECK AND CIPOLOTTI ONIONS Sole is a light, delicate fish that marries really well with the slight smoky aroma of speck, a cured ham from north-east Italy. Speck is obtainable from good Italian delis, but if you prefer, you could substitute it for the slightly blander-tasting prosciutto. Cipolotti are a large version of spring onions (scallions), which you can get in some greengrocers; otherwise, buy the largest spring onions you can find or substitute with shallots or leeks. A quick and simple dish, this makes a lovely and impressive main course, especially when you have guests round.

250g / 9oz skinless sole fillets sea salt and freshly ground black pepper 4 slices of speck 1 generous tbsp butter 2 tbsp extra-virgin olive oil 150g / 5½ oz cipolotti onions, (trimmed and sliced in half)

Slice the sole fillets in half lengthways and season lightly all over with salt and pepper. Lay the speck slices on a board, place a sole fillet on top of each and roll up. Set aside.

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heads removed (if desired) and cleaned

sea salt and freshly ground black pepper 100ml white wine 240g / 8½oz tomato passata

sea salt and freshly ground black pepper 2 rosemary sprigs 1 garlic clove, finely chopped 2 organic unwaxed lemons,

200g / 7oz black olives toasted country-style bread, to serve

Remove the cipolotti from the pan and keep warm.

Place the remaining olive oil in the pan, add the wrapped sole fillets, cover with a lid, and cook over a medium heat for 10 minutes, carefully turning them over halfway through. Increase the heat, add the remaining wine and allow to cook off. Remove from the heat and serve immediately with the cipolotti.

Wash the squid under cold M running water, pat dry on paper towels and cut into rings.

Heat the olive oil in a large saucepan set over a medium heat.

Add the shallots, garlic and parsley and sweat for a couple of minutes.

Stir in the squid rings, season with a little salt and pepper, increase the heat to high and stir-fry for 1 minute. Add the white wine and allow the alcohol to cook off. Add the tomato passata and olives, cover with a lid, reduce the heat to medium and cook for 15 minutes.

Serve at once with the bread on the side.

80ml white wine

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Nothing tempts like a tart and these two vegetarian ones are a guaranteed crowd-pleaser for vegetarians and meat eaters alike.

Using seasonal summer star, the tomato, it’s the perfection addition to any summer table >>

2 mackerel (about 240g / 8½oz each),

(finely chopped)

(strained tomatoes)

In a large frying pan (skillet) set over a high heat, melt the butter and 1 tablespoon of the olive oil, add the cipolotti and sweat for 1 minute. Add 50 ml/1½ fl oz/3 tablespoons of the wine, cover with a lid, reduce the heat to medium and cook for 4–5 minutes, until the cipolotti are just tender.

I love mackerel – not only is it a lovely fish, but it’s nutritious and quick to cook. Cooking al cartoccio is an excellent way of keeping all the flavours intact in a healthy way. Serve the cooked mackerel in the foil, so that the delicious juices can be enjoyed with some good bread to mop them up.

2

(finely sliced)

extra-virgin olive oil

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Preheat the oven to 180°C fan/200°C/400°F/gas mark 6.

Rinse the mackerel under cold running water, then pat dry well with paper towels. Place the fish on a large piece of parchment paper, which is in turn placed on top of a large piece of good-quality aluminium foil (you can place the fish on individual sheets or all in one package, as here).

Place on a baking (oven) tray.

Sprinkle salt and pepper all over the mackerel, including inside the cavity. Place a rosemary sprig inside each cavity, together with the garlic and half of the lemon slices. Top the mackerel with the remaining lemon slices, drizzle with olive oil, then wrap tightly in the foil and bake in the hot oven for 20 minutes. To serve, place the whole parcel in the middle of the table and tuck in!

Tarts Lemon, Hetigae Tomato, Fig and Goats Cheese Tart

By Stefan Hogan Recipe Pg. 100

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# VEGAN LOVE

Prep time 90 mins Serves 2 Homecook: Stefy Zammit

VEGAN AUBERGINE LAYERS WITH ALMOND PESTO 1 large aubergine 4 capsicums Ingredients for vegan almond pesto: 100g fresh basil leaves 200g almonds 2 tbsp. nutritional yeast 1 lime 1 lemon 3 tbsp. olive oil 1 clove garlic

A vegetarian twist on the famous British chicken coronation Prep time 60 mins Serves 4 Homecook: Stefy Zammit

AUBERGINE CORONATION 3 large aubergines A handful fresh coriander ½ clove garlic 90ml Kefir 2tbsp. fig preserve 200g Udon noodles ½ a melon 100g chopped hazelnuts 80g goji berries 70g pumpkin seeds 1tbsp. wasabi Seasoning Olive oil Edible flowers Paprika Cut the aubergines in half, add some olive oil and season.

Bake them at 160C until the flesh is soft and cooked. Remove and set aside.

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Put a pot of water to boil, add some

salt and add the noodles to the boiling water. Cook as per instructions on packet. Strain and run cold water on the noodles to stop them cooking any further. Set them aside too.

Into a blender add the coriander together with the peeled garlic and pulse until coriander is shredded. Add the kefir, wasabi and fig preserve and pulse once more. Scoop out the flesh from the aubergines and add to the blender. Set the aubergines aside to fill them. Pulse once or twice just to incorporate the ingredients together.

Get a bowl, add the noodles, the aubergine mixture, the nuts, goji berries and pumpkin seeds and mix everything together. Add some olive oil and season.

Scoop the melon out with a spoon and add to the mixture. Mix one last time.

Fill the aubergines skins with the noodles and aubergine coronation.

Sprinkle some edible flowers and serve.

Ingredients for fresh tomato sauce: 8 large tomatoes 1 clove garlic Seasoning Olive oil 1tsp. dried chillies 1 jar sundried pesto Make the tomato sauce by adding some oil and garlic to a pan. Add the dried chillies. Wash and roughly chop the tomatoes and add them to the pan. Cook them on a medium heat for around 40 minutes, reduce the heat and let them simmer. Add the jar of sundried chili paste and mix all together. Season and turn off the heat. (You’ll have enough sauce to set aside some and freeze for another time.)

Wash and slice the aubergine. Get a griddle pan and add some oil. Cook the slices on a high heat on both sides. Place the slices on a plate with some kitchen towel and set them aside.

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Wash and slice the capsicums and chop up. Place them on a baking dish with some olive oil and cook them at 160C for around fifteen minutes. Remove and set aside.

To make the pesto, get your blender and add the washed basil leaves. Add the almonds together with the nutritional yeast and some of the olive oil and blend until the nuts are completely crushed and you get a vibrant green paste. Add the juice from the lemon and lime and add a crushed garlic clove too.

Add the rest of the oil and mix once more. Just add some more oil should you wish. You now have a homemade jar of pesto for the rest of the week as you only need to use two tablespoons for this recipe.

In a blender add the capsicums, two tablespoons of the pesto and some fresh mint. Pulse a few times just to incorporate the ingredients.

Get the cooked aubergine slices and start layering your dish.

Add the capsicums on top of the aubergine and then a tablespoon of tomato sauce. Layer once more and repeat the process. You can either add some fresh pecorino or should you wish to keep the dish vegan sprinkle some more nutritional yeast on the top. Serve and with these quantities you can serve two generous portions.

Aubergine Tart Recipe Pg. 84

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# SUSTAINABLE

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early half the world’s marine life has been wiped out in the past 50 years. We’re literally moving into dangerous waters when it comes to fish of the future with 90% of world fish stocks fully or over-exploited from fishing. So the time to act is really now or never or kiss your sushi dinners good-bye. Making environmentally responsible seafood choices has never been so important.

Globally fish farming (also known as aquaculture) is rapidly expanding to fulfil our increasing demand, but if fish farming is done badly it can also damage the environment in which it operates. However, there are ways to catch and farm fish that are environmentally responsible and many fish stocks and habitats can recover if they are managed sustainably and given time to recover.

# SUSTAINABLE

Catch

What to look for now: June to October – Anchovy Incova – Atlantic Bonito Atlantiku Bonito – Atlantic Mackerel & Horse Mackerel Kavall – Bogue Vopi – Comber and Painted Comber Sirranana u Burqax – Dolphin fish Lampuki (and only after mid-August) – Garfish Imsella imperjali – Grey mullet Mullet Iswed – Pompano Strilja – Saddled sea bream Kahlija - usually after July – Skipjack tuna Pellamit

By questioning the source of your fish, you encourage supermarkets and restaurants to demand it from their suppliers and in turn help create more demand in the market for seafood that is caught or farmed in the most environmentally responsible way.

FIND OUT MORE fish4tomorrow is an established NGO which aims to create a culture of sustainable seafood consumption through effective campaigning and lobbying. The coalition offers assistance to restaurants and markets in addressing the issue of overfishing by helping them to identify and highlight sustainable seafood choices in their establishments. Ultimately, fish4tomorrow strives to increase the demand for environmentally sustainable seafood in Malta and organizes fish based pop up meals in collaboration with various restaurants and private chefs. Find out more on fish4tomorrow.com

HERE ARE SOME TIPS FOR MAKING THE RIGHT CHOICES ASK WH ERE YOUR SEAFOOD I S CAUG H T AND FARMED. Over half the seafood we eat is farmed and this figure is growing. Responsible fish farming, particularly fish that don't require much food such as shellfish, can help to take the pressure of wild capture fisheries and in some cases can be a more environmentally responsible choice. Ask where your seafood is caught and farmed.

CH OOSE FI SH CAUG H T USI NG METH ODS WI TH LOWER ENV I RONMENTAL I MPACT Choose fish caught using methods with lower environmental impacts such as hand-lining or potting.

LOOK FOR ECO LABELS

VARI ETY I S THE SP I CE O F LI FE .

Many certifications will not only tell you about the sustainability of the fishery or farm, but also help ensure the traceability of the product.

Look for the Marine Stewardship Council (MSC) logo for wild capture fisheries and for farmed fish look for the Aquaculture Stewardship Council (ASC) logo or Organic certification.

One of the easiest ways to help us achieve sustainable seafood being the only choice in the future is to choose alternative species that have been caught and farmed responsibly. Take a look at this list by the fish4tomorrow people for local and sustainable fresh fish.

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AVO I D E ATI N G THR E ATE N E D SP E C I E S Did you know, some species like the European eel are more endangered than the snow leopard?

By choosing threatened species, you could inadvertently contribute to their extinction so avoid buying these fish.

QU I C K FI SH G U I DE P R OVI DE D

BY THE FI SH4 TO M O R R – O W N G O. Check out fish4tomorrow.com to find out more about good sustainable local fish to make better seafood choices.

# HERBS

# HE RBS Fish is a wonderful and versatile ingredient. Best when fresh, it can benefit from a in a fish dish can make all the difference so Served has ro

few condiments to bring out the fullest of flavours. Knowing what herbs to use unded up some of the best herbs for your fish dishes.

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# HERBS

HERBS FOR FISH BASIL The aromatic smell from picking a fresh leaf and the versatility of basil make it a firm favourite for fish. Basil is delicate enough to work with most white fish so feel free to experiment with it.

B AY L E AVE S Bay leaves have a unique taste and smell that lends itself well to delicate-tasting fish. They can also be used to flavour chowders and fish soups.

CA R AWAY S E E DS The sweetness of caraway seeds makes them an ideal candidate for a fish sauce.

These are herbs you need to use carefully though so as not to overload or over sweeten the dish.

CHIVES Chives go exceptionally well in fish sauces and marinades.

Alternatively, just cook them in some butter for a very simple but effective sauce.

Either way chives will add both a hint of sharp flavour and colour to your seafood dishes.

D IL L Dill may be a predictable herb to pair with fish but that’s because it works so well.

Delicate, aromatic and versatile, it offers the most basic herbal pairing for fish and seafood and is especially good at adding delicate punch to white fish recipes.

L EMONGR A SS Lemongrass is perfect for Asian inspired fish dishes as it adds freshness and lightness.

LEMON B ALM Lemon balm is a prolific herb that has a gentle lemony flavour is just the thing to perk up a fish dish.

Use it for any of the hundreds of recipes that might call for lemon flavoring. Sprinkled over prepared fish, lemon balm makes a colourful garnish that also adds taste.

MARJORAM Both sweet and savoury in flavour, marjoram is like a milder, less aggressive form of oregano.

Pair it with most fish, the result is delicious.

MI NT Like lemongrass, mint cuts through richness very effectively and adds a nice tang to any seafood. Use sensibly though or it will quickly overpower the dish.

PARSLEY Parsley is a classic partner to fish dishes because its fresh taste and flexibility supports the delicate flavours of fish and seafood quite well. Cook it in a sauce or use it as a garnish, it is happy either way.

ROSEMARY Beautiful and fragrant, rosemary is a delightful herb for fish and seafood, and very versatile.

It can be used fresh or dry, but fresh rosemary has a more citrus flavour

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SAG E Sage is another herb that isn’t used enough as far as we’re concerned. It tastes great with fish, lending an aromatic, earthy flavour.

Use sparingly when seasoning with sage, as it can overpower.

Cooking and/or freezing increases the intensity of this herb.

TA R R AG O N Tarragon isn’t used all that much here, but as far as we are concerned it’s seriously underrated.

It adds light, delicate flavour and works very well in sauces.

The French use it a lot and we should too.

THYM E Thyme is another seafood classic.

It is also a herb you need to be careful with. It demands light cooking as the more you cook it the more intense the flavour.

# FRUIT

# FRUIT

# FR IUT? It really shouldn't, but the marriage of fruit with seafood is sometimes simply irresi prawns with ripe mango in Kerala or even a berry purĂŠe ser

stible. Think of Thai food and its startling crab and green mango salads, or a plate of ved with grilled mackerel which is a very pleasant surprise.

FRIUT FOR FISH MANGO This fleshy fruit loves a little salt which is why a pinch does wonders for a mango lassi.

The natural salty quality of some seafood, particularly shellfish, makes it a good pairing for tropical fruits like mango or pineapple.

P IN E A PPL E The hard peel of a pineapple holds up well on a BBQ or under the grill, acting as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa. Itâ&#x20AC;&#x2122;s also popular and delicious in fresh fish curries, and adds the sweet element to a salty and spicy dish.

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A PPL ES When crisp and green, apple shavings are good with pickled fish such as rollmops, anchovies and herrings. When caramelized they will enhance an oily fish like salmon, but work well served raw with mild tasting, lean textured fish like grouper or cerna.

ORANG ES Lemon has long been associated with fish but now oranges are making regular appearances in fish dishes. Adding a sharp tangy flavour to firm fleshed or oily fish, they create a refreshing sauce which can handle bold herbs such as thyme.

LEMONS It turns out that originally fish was flavoured with lemon or lemon juice because it was believed to dissolve small fish bones and help prevent people from choking on them. At the same time the citrussy tangy flavour really enhances the slightly salty meat making it the most popular fruit to be served alongside most fish. Interestingly lemon was also used to get rid of the slightly unpleasant fishy smell some fish have.

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LI M E S The acidic juice from a lime will begin "cooking" the meat, making it perfect for tartars and ceviche.

Master of Naan

# MASTERING Indian naan bread is a flatbread traditionally cooked in the tandoor and carries a slight smoky flavour. Here’s our version of this tasty bread. Serve simply with butter or garlic or get creative with fresh coriander, raita and a variety of chutneys... Recipe Pg.100

Photo: Shim on & Ta m m ar Photog ra phy

Image © 2018 Shimon and Tammar Photography. Copyright and all film, photographs digital files remain the property of Photographer.

The only rights granted to the Photographs are those specifically are for Served Magazine to be featured on the June issue no other usage are granted”. All other rights are reserved by Photographer. Rights granted may not be transferred or assigned, in whole or in part, whether voluntary or by operation of law without the express written consent of Photographer.

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# KNIVES

T

A quality knife can last you a lifetime, but it’s a precision instrument, not a blunt tool. To perform at its best, every knife needs a little care. Here are a few common best practices you can use to keep your knife cutting sharp:

o cook well, you only really need three things: fresh ingredients, simple techniques, and a few, high quality tools. Like anything, having the right equipment makes doing the job that much better. Whether it’s a wellseasoned pan or a casserole dish that’s been passed down through the generations, great kitchenware makes cooking a joy.

A few simple care practices will go a along way to preserving your knife; Always wash by hand with soap and water, and dry thoroughly. The high heat, harsh detergents, and general banging around that happen in a dishwasher are never good for your knife. Using a quality cutting board will also keep your knife sharper longer. End-grain wood boards are best, followed by rubber. Marble and glass cutting boards are too hard for knives and can seriously damage the blade’s edge.

A cook’s knife is the single most valuable tool in any kitchen, used in the creation of virtually every dish. A sharp knife means more control and less slippage when you cut, leading to safer, more consistent slices. From mincing garlic and fine herbs to breaking down that tough butternut squash, a sharp knife is going to make it safer and smoother.

Choosing the right knife for you comes down to two elements; Steel and feel.

All knives, no matter how good, go dull eventually. A whetstone is the best way to get your edge back in top form, but if you’re not into the whole ‘sharpen by hand’ thing, you can always send it out to the pros.

In general, harder steels are better because they can hold a razor-sharp edge longer. Modern technology has even produced high carbon stainless steels which are very hard and still resistant to corrosion. Japanese steel is a favourite among chefs and cooks alike.

QUICK FIX A quality knife stays sharper longer, cuts better, and helps you save you money because it lasts forever. But if you're stuck with a dull knife, simply stroke the blade against the exposed, unpolished ceramic bottom and bring it back to like. (But, at some point, you’ll want to get a real sharpener. Check out the vast selection of knives and kitchen equipment at The Catering Centre)

You can have the best steel in the world, but if the knife isn’t comfortable to hold, you won’t use it. A good knife will feel balanced in your hand. So try out a few before spending your money.

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# FISH + FOWL

Prep time 60 mins Serves 4 Pro Chef: Stefan Hogan, Executive Head Chef, Corinthia Attard

RECIPES

–3–

FISH +

FOWL What happens when fantastic proteins like duck, and fish find themselves in the hands of pros? They hit the pan hot. A smoking-hot pan will result in t h a t c r i s p y, c a r a m e l i z e d b r o w n i n g o n y o u r f i s h a n d f o w l . A n d t h a t ’s j u s t o n e e x p e r t t i p y o u ’ l l p i c k u p from the following three recipes featuring duck, and fish. So with that in mind try your hand at one of these expertly perfectly plated dishes.

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Wine Pairing Suggestion: Made of steel, Bischi 2017 Verdicchio di Matelica This white wine is noted for its fresh, fragrant and harmonious character, displaying a slightly sharper characteristic than other Verdicchios. It shows fine balance and structure and has great complexity when aged for several years. This versatile wine has steely, juicy, minty citrus and apple fruit aromas and flavours, very typical of Verdicchio di Matelica in general, pairing beautifully with fish and seafood. Imported by Philippe Martinet Fine Wines

Season the fish with the lemon juice & season with salt, allow to marinate for 10 minutes. Heat a pan with the curry oil pan fry skin side first for 2-3 minutes, once the skin has crisped up flip and continue to cook for a further ½ minutes. Remove from the pan and drain on absorbent paper.

Dress the plate as pictured and garnish with sautéed yellow courgettes, dehydrated courgette crisps, raw courgette shavings and buttered samphire.

Ingredients for the courgette puree: 2 zucchini, quartered seeds and core removed Small bunch parsley 30g butter 7ml sunflower oil Salt and pepper Blanch the parsley in boiling salted water for around 10 seconds (it needs to remain bright green), and refresh in iced water.

When cold strain and squeeze out all excess water. In a pan heat the oil and add the courgettes, wilt lightly without colouring, add the butter & transfer to a clean tray to cool. Place the courgettes and parsley in a blender and puree, check seasoning and transfer to a pot to warm through for plating.

WIne Pairing

O PR

1

Ingredients for the fish: 4 John Dory fillets (approximately 150g each) Juice of half a lemon Salt and pepper Curry oil (vegetable 150ml olive oil infused with 25gr curry powder, strained)

John Dory (Pixxi San Pietru) with Courgettes and Crushed Potato

by Stefan Hogan Recipe (Left)

Ingredients for the potatoes: 2 large baking potatoes Chives - snipped ½ lemon, juice 20g sour cream Salt Bake potatoes and whilst still hot cut in half and scoop out the flesh. Season with the sour cream and lemon juice, adjust taste with a pinch of salt. Keep warm – chives will be added just before plating as they will otherwise wilt and discolour.

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# FISH + FOWL

# FISH + FOWL

2

3

Duck Breast with Sweet Potato Asparagus & Beetroot Puree

Meagre with Mussels in a Champagne Cream

Pro Chef: Robert Cassar, Root 81

Pro Chef: Robert Cassar, Root 81

Recipe Pg.84

Recipe Pg.84

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# RECIPES

Continued from Pg 69

THE PROTEINS – ONE PRO – Continued from Pg 82 / 83

Prep time 35 mins Serves 2 Pro Chef: Robert Cassar, Root 81

Prep time 20 mins Serves 2 Pro Chef: Robert Cassar, Root 81

Prep time 60 mins Serves 6 – 8 Homecook: Stefy Zammit

DUCK BREAST WITH SWEET POTATO, ASPARAGUS AND BEETROOT PUREE

MEAGRE WITH MUSSELS IN A CHAMPAGNE CREAM

AUBERGINE TART

2 duck breasts 1 sweet potato 2 asparagus 3 beetroots 20g sesame seeds Pan sear the duck breast in a hot pan until skin is crispy. Season with rock salt and cook until preferred taste.

Cut sweet potatoes with a small squarish cutter and pan sear in butter and finish off in the oven.

Blanche asparagus in boiled water for approximately seven minutes and finish on a grilled pan. Slice beetroots with a mandolin and cook in a hot pan then pass through a blender and season. Place the sesame seeds in a pan, drizzle some honey and cook for 2 minutes.

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Plate attractively and serve immediately.

250g vegan puff pastry 1 aubergine 2 beetroots Olive oil Balsamic vinegar 60g goat’s cheese 80g walnuts A sprinkle of coco sugar 200g black olives 1 clove garlic Seasoning

Fresh meagre Shallots 3 saffron strings 100g champagne 200g cream Mussel meat Olive and garlic oil Fresh mint Thyme Fresh herbs Marinate the meagre in some olive oil, garlic oil and fresh mint. Bake in oven. Cut shallots in halves and place on an oven tray. Cover in cooking oil with some thyme and fresh herbs. Cover in foil and put in oven for 45min at 160 C. Pour champagne and saffron strings into a pan and bring to boil, then slowly add 20g cream. When saffron dissolves, add mussel meat.

Plate the fish and serve with the sauce over it.

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Plate attractively and serve immediately.

Ingredients for dressing: 2tsp. tahini 1tbsp. olive oil A dash of good quality honey

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For this recipe I used readymade pastry.

Bake it blind at 160C for around 20 minutes and then remove the pastry from the flan dish, turning it out onto a flat tray and baking the underneath for another ten minutes until pastry is crunchy.

Set aside. Wash aubergine and cut it length ways. Place each slice on

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a baking dish and drizzle with oil and season. Bake them at 160C for around 25 minutes until the flesh is cooked and the aubergine has browned. Remove from the oven and set aside.

In a pan, peel and chop garlic, add some olive oil and cook the garlic.

Add the olives and cook for around 10 minutes and switch off. Set them aside.

Using ready cooked beetroots, slicing them thinly, place on a dish, season and add olive oil and balsamic vinegar while tossing the beets. Add the aubergines, coating them in the oil and vinegar.

Crush walnuts and break the goats’ cheese in small pieces with your hands.

Get the pastry, place on the serving dish. Layer the veg, add the goats cheese and walnuts and olives.

Prepare dressing by adding the tahini and oil into a bowl and mixing well. Add some honey. Pour this over the tart and one last dash of olive oil for good measure.

# COCKTAIL OF THE ISSUE

By MedAsia

1 egg white 4cl Grey Goose melon vodka 3cl passion fruit puree 1cl lime juice 5cl orange juice

Strain contents of shaker into a glass, add ice, put cocktail mixture immediately back into chilled shaker and add egg white. Shake vigorously for about thirty seconds or until egg white has foamed up.

Garnish with chilli pepper and basil

A SHOT OF SUMMER....

Combine all ingredients except egg white in a cocktail shaker over ice. Shake until thoroughly chilled.

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# GET SET

# INDOOR

01

STRUCTURED AND SCULPTURED These unique and sculptural

designs, found exclusively at LOFT, are as pleasing to the eye as they are signature pieces designed to add comfort and style.

BEETLE DINING CHAIR The Gubi Beetle Chair is inspired by the shape, shell and structure of the eponymous insect and since its introduction in 2013, continued to grow in appeal to both interior architects and end consumers.

The inspiration of the Beetle Chair was found in the insect world by dynamic design duo GamFratesi, who were captivated by the anatomy of a beetle. An outer structure composed of different plates, separated by thin sutures, to support and protect the animal’s body; these perfectly linked elements fascinated the designers. The design of the chair reinterprets the characteristic elements of the beetle’s body: rigid on the outside and soft within, while maintaining optimum comfort and superior functionality. A wide range of luxurious upholstery choices are available to make your beetle chair unique.

This summer get inspired for ideas for your favourite living spaces with these gorgeous indoor and outdoor furniture pieces, which are also ideal for transitioning through the seasons whether you're entertaining inside your home or out

AOYAMA TABLE Gubi’s striking Aoyama dining table was named after a district in Tokyo that is known for its fashion houses, stylish eateries and interesting shops. Here, Danish-French designer and architect Paul Leroy found his inspiration and created a sophisticated table that consists of a round laminate top and an airy steel column. This quasi sculptural design and the beautiful laser cut pattern in the base will create a focal piece in any dining area drawing welldeserved attention in any space.

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GUBI, the Denmark based design company dedicated to celebrating the luxury of living life, is represented locally by LOFT. Like Gubi, LOFT is on a continual quest to offer pieces and designs which stimulate the senses while being both beautiful and usable. To add these elements into your home, drop into LOFT and make an appointment or simply linger among the beautiful items and give into your impulse to pick up a treasure or two. The Aoyama dining table is available in stock in black, while the chairs (as seen here) are also available but will inevitably be snapped up soon.

# INDOOR

02

THE ESSENCE OF HOME Coming home is arriving home on a summer evening and making a beeline for the comfort of your living room or garden or arriving at a weekend home after a long week and in need of unwinding.

That feeling of coming home is the quintessence of these gorgeous pieces and many more can be found at Flamant.

THE ‘DIJON’ DINING TABLE Think outside the square and go for a more original oblong and oval dining table, with the Dijon dining table as a fun interplay on dining.

Using solid oak boards for the dining surface and sturdy intersecting oak beams for the legs, the Dijon rethinks your dining experience.

Enhanced by all the beauty of the wood’s natural grain, the matte finish to the table gives the oak a slightly weathered look and feel.

THE ‘WILSON’ DINING CHAIR Fashionable mid-century seating style gains modern appeal with this vintage but timeless chair. The ‘Wilson’ chair may remind you of the sixties but was adapted for contemporary use. The stitched diamond pattern in black, synthetic leather lend an extra aesthetic touch.

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The Flamant brand represents a certain lifestyle, evoking a feeling of familiarity, genuineness and purity. By reviving the past and adapting it to contemporary standards, Flamant pieces are created with respect for craftsmanship, using natural quality materials sourced from small workshops all over the world. Authenticity, harmony and hospitality as at the core of everything and the family traditions remain a main source of inspiration.

All items shown are available at the showroom in Pjazza Tigné, The Point, Sliema. Find out more about Flamant on http://www.flamant.com

# INDOOR

DINE IN STYLE Creating great spaces both indoor and out as an

extension of your home is easily achieved given the extensive choices of brands and design ideas available locally as seen is feature.

Words: Steph at Form

03

# INDOOR

In the past, a style movement could last for 10 to 20 years but furniture trends today have become as changeable as the winds. Just like fashion designers, furniture designers are continuously introducing new styles and trends. Table trends seem to be moving in two directions; in the main towards designs with a central pivot or a crisscrossed base structure in chunky solid wood or the same outline in metal with a seemingly floating surface. Equally popular are sleek four-legged structures in solid wood or cast metals such as fused aluminum. Another popular base design is the lightweight net-look base structure. Trend changes also lie in the materials used, the design of the tables as well as in their functionality so let’s look at each one individually.

*

Marble, ceramics with a marble look, woods and Fenix are current trends for surfaces.

As a very recent addition to the market, fenix is an incredible new material largely due to its unique properties of thermal reparability of superficial micro scratches. Parents will love it for its anti-fingerprint and stain resistant elements and it’s totally soft to the touch too.

Bonaldo

Imperial Line

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Live edge wood is also increasing in popularity with tables not carved quite to perfection with straight lines, but rather left with a raw wood feel. These tables have a way of bringing the outdoors inside, and maintaining nature in its raw, organic form always has a way of making things more beautiful. This move towards a closer relationship to nature seems to be a recurring theme, perhaps due, in part at least, to the extreme technological developments and fast paced world we now live In.

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Extendable tables have taken on a whole new dimension. We’re seeing rectangular tables with the ability of becoming square.

Round tables able to become rectangular and coffee and console tables with the ability of becoming dining tables. This is great for people who live in tiny but ever so stylish homes.

*

Even table legs are enjoying a moment in the spotlight with more unusual quirky shapes and designs such as crossed legged or geometric structures finished off in copper or multi-coloured and multi-textured.

Today’s trending urban habitats point towards a shift in priorities with an emphasis on entertainment. Very often we wonder whether designers consider that families also exist and live in the same habitat after the guests have left.

*

The best advice we can offer is uniquely dependent on each client’s needs. The advice will differ for a young family using their tables and chairs daily to that planned for a bon viveur who probably site the dining area near to a spotless kitchen that sees less use. It all depends on the user, the budget and priorities. Those who have separate dining or living areas cannot be compared to those raising a family in a more restricted space. Planning in such instances call for separate treatments.

The most evident trend in chair design is the upholstered shell over a four-legged wood base, which of course is available in a hundred and one permutations of the same theme to appeal to different tastes and preferences.

There's a move towards fully upholstered chairs with more refined detail in the metal profile structure and in the stitching. Armchairs are no longer only for the head of the table but can be found around a table.

Fabulous, rich and vibrant colours are being used with blush pink, mustards, yellows, ocean blues, plum, violet and sage all making an appearance.

Rich velvet is also back as a favourite for chair fabrics as well as geometrically shaped woods or a combination of wood and leather. All covers

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Square dining tables are becoming more and more in demand as well as boat shaped and asymmetric. Boat shaped tables have curved edges and are found to be more visually pleasing than rectangular. Asymmetric tables don’t have right angles or come in standard sizes but are completely innovative in shape and size, perfect for those looking for something very different.

Imperial Line

Circular and oval designs have always been around but are now being designed with a combination of different legs and materials such as wood, glass or metal, the selection and options are extremely vast.

Bonaldo

Rimadesio

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require careful use because of tears, soiling and general wear. The less expensive the chair the higher the possibility of early cover wear and reupholstery costs are quite high today especially for chair models that have extensive covering (seat, back and legs). The quality of the chair often pays.

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For an appointment to discuss your needs email on infodesk@form.com.mt and for more inspiration and ideas follow them on Facebook and Instagram or check out their website form.com.mt.

# OUTDOOR

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LET’S TAKE IT OUTSIDE It’s that time of year again.

Sun is shining, heat is rising and the only way to eat is al fresco. It’s time to take it outdoors.

LIGHT UP OUTSIDE Royal Botania is mainly known for its quality garden furniture however their outdoor lighting collection is making waves in the lighting world.

The Club lampshade is elegant, durable and the right lamp for you if you want to make a statement.

OUTDOOR LOUNGING The Otto outdoor crochet pouf paired with the Gipsy Lloyd Loom lounge chair- both by Vincent Sheppard are the perfect boho chic touch your outdoor area needs.

A WICKED IDEA The Wicked range is the latest addition by Vincent Sheppard which is attracting international attention for its stunning design. Working with designer Alain Gilles, he reinterpreted the Lloyd Loom material by producing a light and airy piece of furniture creating the impression that the tub is floating above the aluminum frame.

RULE BOTANIA This garden chair harmoniously combines teak with tapered aluminum profiles and olefin fiber to create an inviting, very decorative and refreshing chair. Due to the marriage of these materials, the chair is a chameleon and will fit both with a contemporary looking table as well with a warm teak wooden table.

Find the full Royal Botania collection at camilleriparismode, Rabat.

All these gorgeous items and so much more can be found at CamilleriParis Mode in Rabat. camilleriparismode, 54/56 st.catherine street, rabat tel: 20102030 website: www. camilleriparismode.com email:you@camilleriparismode.com

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# OUTDOOR

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LETS TAKE IT OUTSIDE Satarianoâ&#x20AC;&#x2122;s selection of garden furniture works on so many levels. From the smallest terrace to the largest of sundecks, the collections allow you to mix and match, play around with different set-ups, materials and styles for that bespoke touch.

Fleur Chairs + Juul Dining Table

FLEUR CHAIRS The highly detailed wickerwork of the Fleur chair collection, a mix of innovation and tradition, has led to the attraction of this collection, giving the wickerwork a beautifully vintage look. In combination with the teakwood legs, which slightly point outwards, the tub chair has a romantic, yet playful look.

JUUL DINING TABLE With its stylish character, the Juul collection by Apple Bee conjures a smile on everyoneâ&#x20AC;&#x2122;s face. Allow yourself to be captured by the comfort of this luxury garden set. Manufactured from the highest quality materials, Juul deserves the honorary position of your favourite place in the garden. All Available exclusively from Satariano and SatarianoHome ANCO DINING TABLES A combination of fibre, concrete and teak available is two sizes suitable for the smaller terraces or the larger deck areas. With durable materials and outstanding finishes each piece is made to last. Weatherproof, colourfast and easy to maintain leaving you with more time to enjoy what really matters.

Anco Dining Table

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# REVIEW

Victor Calleja

The beauty of food

Baked Ricotta & Honey Agnolotti By Xara Palace Recipe Pg.100

At my age it takes quite a lot to sweep me off the ground. But sitting at a table at arguably the most romantic restaurant in Malta and being told by my much younger companion how wonderful and how beautiful I am, stunned me out of my wits.

I was speechless and touched the sky perched above us. Then she—the ravishing editor of a lifestyle magazine—blurted out, to accompanying laughter, that she was not referring to me. Behind me—and unknown to me—were four or five good pieces of art and the editor immediately spotted them and their beauty.

And I—as I am wont to do—got it awkwardly wrong.

The de Mondion is full of surprises, gastronomic and visual. The crowd I formed part of that evening had been invited to try out the new offerings at the de Mondion; we, the editor with the eye for beauty and I, were not

alone at a romantic dinner.

Perched as it is on one of Malta’s highest vantage points, the restaurant captures something impossibly different from the usual views. Looking down from the Mdina bastions it forms part of, the immediate view is of lush greenery and not of buildings.

Scenery and art coupled with immaculate service might be enough to win you a few good marks in any establishment but a restaurant which is trying to attain Michelin star status needs to offer fare that surprises and pleases a few senses. And this is where the de Mondion truly shines.

The de Mondion food is impossibly good, keeping well away from an emphasis on quantity which kills any taste bud. The transition from one course to the other is excellently timed and the chef and his team, like magicians,

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conjured up refreshing fare from beginning to end, from the starter, a delicately marinated red prawn, to the local pork served as main course.

My favourite part of the meal were the agnolotti. Honey and ricotta and broad beans and truffle were concocted into a divine dish that made me feel I was really flying with the gods way up there. It is a taste I will dream of for many years to come.

The flowing wine was all local, from the Marsovin estates. This emphasis on things found or produced in Malta was a touch I didn’t expect and adds a wonderfully local flavour to the whole experience at the de Mondion restaurant. Even if I did not find out I was beautiful it still turned out to be an evening of perfect bliss.

# RECIPES

Prep time 30 mins Serves 4 Recipe: Xara Palace

Prep time 30 mins – Serves 6 Executive Head Chef: Stefan Hogan, Corinthia Attard

BAKED RICOTTA AND HONEY AGNOLOTTI

LEMON, HERITAGE TOMATO, FIG & GOATS CHEESE TART

300g ricotta (drained overnight) 1tsp. chopped chives 200g pasta dough sheets 1beaten egg 1tbsp. honey 50g unsalted butter 1tsp. chopped parsley 1tsp. truffle paste 1tsp. finely sliced garlic Salt and pepper

1 sheet frozen puff pastry All-purpose flour (for dusting) 1 garlic clove - finely grated 40ml olive oil, divided, plus more for drizzling 1 lemon - thinly sliced into rounds Fresh basil leaves, torn 500g ripe heritage tomatoes sliced about half cm thick 5 fresh figs - sliced 4 fresh Maltese goats cheeselets, drained

Mix the drained ricotta with the chopped chives and season with salt and pepper. Place the pasta sheets on a lightly floured surface and put a teaspoon of the ricotta mix at intervals of one inch Brush with beaten egg, fold to form a pocket, cut into desired shape to form a tortellona or a raviolo and place on a floured dish. In a saucepan melt the butter and fry lightly till golden brown, add the truffle paste, honey and chopped parsley. Cook the pasta for 4 minutes in boiling water, then drain, toss with the honey-truffle sauce and serve straight away.

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Master of Naan

Preheat oven to 190° C. Dust a clean working surface with some flour and roll out puff pastry, transferring to a sheet of parchment paper. Prick pastry with a fork, leaving a 2cm border around the edge, place on a baking tray.

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Combine garlic and 20ml olive oil in a small bowl, brush the dough with the garlic oil. Layer the lemon slices on the oiled pastry, scatter the shredded basil over the lemon slices. Arrange the sliced tomatoes and figs on top, sprinkle with rock salt and fresh ground pepper, then drizzle with some olive oil.

Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Allow the tart to cool slightly. Drizzle with some more oil and top with the goats cheeselets broken into small chunks.

From Page 76

NAAN BREAD 1 3/4 cups plain flour 2 tsp. sugar 1 tsp. salt 3/4 tsp. baking powder 2 tsp oil 1/2 cup milk Experiment with seasonings such as butter, herbs, garlic shallots, chilli ect Combine all dry ingredients, and whisk together. Create a well in the middle of the dry ingredients, and add the oil and

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milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary. Let the dough rest for 10 minutes then divide it into 8-10 equal pieces. Heat a pan over medium-high heat. Roll one piece of dough until very thin and melt some butter or ghee before placing the dough. Cook the naan one at a time for about 90 seconds, or until parts are blackening, on each side.

When they are done, you can brush them with butter and add your toppings

# TRAVEL

The 4 Corners of India When it comes to street food, India should really top the list worldwide for its delicious, cheap and easily available street delights. Talented filmmaker and event producer Mattia Sacco Botto captures what he loved best, from North to South and East to West.

NORTH Nothing says "Indian mountains" more than a street-side breakfast of warm paratha, a whole wheat flat bread stuffed with a spicy potato or cauliflower mix, slowly roasted on a hot skillet while gently brushed with clarified butter (ghee) on both sides. It's usually paired with a serving of vegetable curry or lentil soup and with a piping hot glass of milk tea (chai).

WEST is arguably the Mecca of Indian street food and requires days of intense exploration to even scrape its mouthwatering surface. The legendary Bombay sandwich really should be first on your food list in India. This double-decker sandwich of buttered bread slices is layered with boiled potatoes, bell peppers, onions, tomatoes, seasoned with mint chutney, covered with grated cheese curls and grilled to perfection.

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S SOUTH India's largest state is known as the "Land of Kings" and any of its incredible street snacks - unabashedly mixing sweet and savoury, crunchy and creamy - always feels like a royal battle in your mouth. Raj kachori are crispy balls of fried dough stuffed with a fragrant mix of lentil and gram flours, mint leaves and spices. After frying them, a small hole is poked on their top, filled with beaten curd, drizzled with mint and tamarind chutneys, and topped with a handful of chickpea flour sprinkles (sev).

EAST is one of the most magical parts of India, extremely rich in tribal culture and biodiversity. Its cuisines are distinctively different from the rest of the sub-continent, with influences that recall SouthEast Asian flavours and traditions.

Butchery and meat curing are some of the most refined culinary arts here, as reflected by the omnipresence of smoked pork. After being chopped and flaked, the smoky meat is usually fried with hot chillies and herbs and served over steamed rice.

Behind the lens Based in Malta , Mattiaâ&#x20AC;&#x2122;s work focuses on the culinary and cultural traditions of migrant and indigenous communities. His experience ranges from documentary filmmaking in China, India and Sri Lanka to the production of dining experiences in collaboration with artists and chefs in Amsterdam, Netherlands. His documentary series "People's Republic of Fermentation" has reached over 80K views on YouTube and has been awarded the Best Food Video prize at the 2017 Saveur Magazine Awards.

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Caramelized peaches, rose water and cardamom cream Recipe Pg.106

# NIGHT BITES Whether youâ&#x20AC;&#x2122;re looking to wow friends or just want to indulge in something sweet and delicious, youâ&#x20AC;&#x2122;re going to want to try your hand at two or more of the dessert recipes we serve up in the following pages. Inspired by summer, the heat and the fresh produce, the sweet recipes in this issue will blow you away. >>

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# NIGHT BITES

# NIGHT BITES

Tiramisu Cake

By Gennaro Contaldo Recipe (Left)

As Italian desserts go Tiramisu is one of the most indulgent. Gennaro Contaldo puts his own twist on it with this Tiramisu cake.

Prep time 35–40 minutes Serves 6–8

By Gennaro Contaldo

TIRAMISU CAKE This is a twist on the popular Italian dessert. The sponge is a classic pan di Spagna, often the basis of most Italian celebration cakes, which is brushed with espresso coffee and filled with a creamy Mascarpone filling. It can be served as an after-dinner dessert or for teatime. If you are not serving it immediately, store it in the fridge until required.

Prep time 60 mins Serves 2 Home cook: Eunice Muscat

CARAMELIZED PEACHES ROSE WATER + CARDAMOM CREAM 150g soft cheese 150g Greek yoghurt 100g double cream Lime 2, juiced Caster sugar 150g (or more if desired) 1 tsp ground cardamom 4 peaches, halved, pitted and cut in wedges 1-2 tbsp rose water 100g pistachios nut kernels crushed Juice of 1/2 lemon 3 tbsp. unsalted butter 1/4 cup light- brown sugar 1/4 tsp. coarse salt Add the soft cheese, yoghurt, double cream, lime juice and 100g of the sugar into a mixing bowl. Whisk the cheese ingredients gently until smooth and silky. You can do this with an electric mixer or with a hand whisk. Stir in the cardamom and rose water and chill until needed.

In a medium bowl, toss together peaches, lemon juice and salt, set aside.

Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally for around five minutes, until caramelized. To serve, spread the cream, peaches, pistachios and melted dark chocolate.

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Ingredients for the pan di Spagna sponge: Butter, for greasing the tins 3 eggs 90 g/3¼ oz/scant ½ cup caster (superfine) sugar 90 g/3¼ oz/scant ¾ cup plain (all-purpose) flour, sifted A pinch of table salt 1 tsp vanilla extract Ingredients for the coffee: 150ml / 5 fl oz/scant 2/3 cup espresso coffee 1 tbsp caster (superfine) sugar 1 tbsp Marsala wine, Passito (Italian straw wine), or other liqueur Ingredients for the cream: 250g / 9 oz mascarpone 40g / 1½ oz/scant ¼ cup caster (superfine) sugar 2 egg yolks 125 ml/4 fl oz/½ cup double (heavy) cream 2 tbsp Marsala wine, or other liqueur 20g/¾ oz dark (bittersweet) chocolate, grated, to decorate

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Preheat the oven to 160°C fan/180°C/350°F/gas mark 4.

Grease and line 2 × 19-cm/7½-in round cake tins (pans) with parchment paper or, for extra speed, use ready-made cake tin liners.

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Prepare a pot of espresso coffee, take off the heat and set aside.

For the sponge, whisk the eggs and sugar together in a large bowl for about 5 minutes, until light and fluffy and the sugar has dissolved (to help speed up the process, add a drop of hot water). Fold in the flour, salt and vanilla extract. Pour into the prepared tins and bake in the hot oven for 17–20 minutes. Insert a skewer into the sponge to test it; if it comes out clean, the cake is done. Set aside to cool a little in the tins.

Meanwhile, combine the cooled espresso coffee, sugar and Marsala and set aside.

For the cream, whisk together the mascarpone, sugar, egg yolks and double cream in a bowl, until light and fluffy. Fold in the Marsala wine just before assembling the cake to avoid splitting the mixture.

Remove the sponges from the tins while still warm, but cool enough to handle. Remove the parchment paper/ tin liners and, using a pastry brush, brush the coffee mixture over both sides of the sponges. Leave to soak in for about 5 minutes. Spread one of the sponges with about half of the cream mixture and sprinkle with some of the grated chocolate, then sandwich with the top layer of sponge. Spread the remaining cream over the top and sprinkle with the last of the chocolate.

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# NIGHT BITES

Donuts with Salted Stretta Beer Caramel, Maltese Bread & Olive Oil Crumb Recipe Pg.111

Two-tone chocolate mousse with caramel and mint chocolate ice cream Recipe Pg.114

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# NIGHT BITES

Prep time 90 mins + chilling time Serves 8-10 Home cook: Emmeline Schembri

DARK CHOCOLATE AND CHILLI TART This tart needs setting time and should be made 2 days before serving.

Ingredients for the crust: 130g ground almonds 140g GF flour 30g cacao powder 100g coconut oil, 100g unrefined cane sugar, fine Preheat the oven to 170°C. Mix all the crust ingredients together with your hands, massaging the coconut oil into all the other ingredients. When everything is well incorporated and press the mixture into the base of a round tart pan to form the crust. Pierce holes through the crust with a fork and place in the freezer for an hour.

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Dark Chocolate Chilli Tart Recipe (Right)

When ready, remove the crust from the freezer, cover with baking paper and fill with pie weights. Bake in the oven, for 30 to 40 minutes. Remove and allow to cool, and when the pie is completely cooled, place back in the freezer for at least 3 hours, preferably overnight (this step is essential in order to remove the crust from the tin without breaking it).

Ingredients for the filling: 300g good quality dark chocolate 400ml coconut milk ½ tsp. chilli powder* 2 tbsp.. agave syrup 1 vanilla pod A pinch of sea salt

Before making the filling, remove the tart shell from the freezer, slide a knife around the edges and allow the crust to slip out of the tin. Place in the fridge while making the filling. Place the chocolate into a metal bowl and place the bowl over a pot of simmering water, making sure the bowl does not touch the water.

Add the coconut milk and, using a whisk, mix every now and again until the chocolate has melted and incorporated into the milk. Add the agave syrup, vanilla, chilli powder and salt and whisk well (at this point it would be good to taste the chocolate and decide whether you would like to add more chilli or not). Pour over the cooled tart shell and place in the fridge for an hour, or until chocolate is set.

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Ingredients for the topping: 300g mixed nuts (hazelnuts, almonds, pistachios and cashews) 30g agave syrup ½ teaspoon chilli powder 1 teaspoon cinnamon 100g good quality dark chocolate, chopped A few mint sprigs Place the nuts, chilli powder, M cinnamon and sugar into a bowl and mix well. Cover a baking tray with baking paper and pour the nut mixture over it Bake at 170°C for 10 minutes or until the nuts are golden brown and the sugar has melted. When done, allow to cool.

Remove the tart from the fridge, place on a serving plate and top with the nuts and sprinkles of dark chocolate and some mint leaves.

Prep time 30 mins + proving time Serves Many to invite friends around Home cook: Debbie Schembri

DONUTS WITH SALTED STRETTA BEER CARAMEL, MALTESE BREAD AND OLIVE OIL CRUMB This has to be one of my favourite things to bring over to someone’s house. Ingredients we use all of the time just in a way that you may have not thought to put together. Feel free to use any other Maltese beer. I just particularly love this craft beer as it is rich and hoppy.

Ingredients for the doughnut dough: 600g cups bread flour 1 tbsp. dried yeast 160ml warm milk 60ml water 1 egg beaten 3 tbsp. melted butter 120g white sugar ½ tsp. nutmeg ½ tsp. ground clove 1 tsp. cinnamon 1 tsp. salt Vegetable oil for frying Put all the ingredients, except M for the butter, in a Kenwood and use the dough hook, on a medium speed to start bringing it together.

Keep it at this speed for about 5 minutes and then gradually add in the butter. It will look like it is a disaster at first but it will eventually transform into a smooth and good looking dough. If it still looks too sticky add in some more flour and knead. Leave in the bowl, covered in a damp cloth to rest for a few hours or until doubled in size.

Move it to a floured surface and roll it out to a 2 inch thickness. Use

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a cutter of your preferred size; I would suggest around 2.5 inches in diameter, to punch out rounds. Dip in flour in between to avoid them sticking and changing shape. Allow to rise again for ten minutes. Fill a pan with vegetable oil and heat.

Test a piece of spare dough and it should turn golden brown in about 30 seconds. Fry the doughnuts in batches, flipping and moving them so that they colour evenly.

Ingredients for the caramel: 1 bottle Stretta beer 220g sugar 2 tbsp. butter 3 tbsp. cream Good 3 pinches salt or to taste Reduce the beer and sugar in a pan stirring until it starts to smell of caramel, darken and thicken.

Remove from the heat when it does and whisk in the butter and cream.

It may harden up at this point. If it does move it to a low heat and whisk.

Add in the salt until you have a well-balanced sweet, salty and bitter caramel.

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Ingredients for the crumb: Remove the crusts off a Maltese hobza 70ml olive oil 70g brown sugar Bake the crust in an oven until gently coloured and crispy.

Put in a food processor with the sugar and oil and blitz to a crumb.

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Once the doughnuts are fried and cool dip them in the caramel and then into the crumb. Feel free to be as generous as you like with either topping.

A chocolate, almond and orange filling, encased in a butter pastry, and topped with more chocolate and flaked almonds. Uk based foodie homecook Marlene Zammit tries her hand at this traditional tart, made as a dessert for special occasions and a huge favourite in Maltese culture for years.

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# NIGHT BITES

Oat cups with Chocolate Mousse Recipe Pg.114

' Chocolate is nature’s way of making up for Mondays '

Prep time 30 mins + 60 mins chilling Makes 6 - 8 Home cook: Marlene Zammit

TORTA TAL-MARMURAT (ALMOND AND CHOCOLATE TART)

Prep time 40 mins Serves 4 Pro Chef: Robert Cassar, Root 81

TWO-TONE CHOCOLATE MOUSSE WITH CARAMEL AND MINT CHOCOLATE ICE CREAM Ingredients for the white chocolate mousse: 200g white chocolate 100g milk 1 gelatine leaf 1 vanilla pod Chocolate twirl: cocoa butter and white chocolate Ingredients for the dark chocolate mousse: 250g dark chocolate 4 eggs 25g sugar 1 tbsp. cocoa powder 300ml heavy cream Ingredients for the caramel: 65g butter 150g sugar 250 ml heavy cream

# FOLK FOOD

For the white chocolate mousse: Whisk the cream to a thick foam like did in the chocolate mousse receipt. In a pan pour the milk, white chocolate and vanilla pod and melt together until smooth. Put gelatine in cold water for a few minutes until soft and add to the milk mixture. Whisk and strain. When ready add cream gently to the white chocolate mix.

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For the dark chocolate mousse: Whisk the eggs and sugar until doubles in size. Meanwhile melt the dark chocolate ‘bain marie’ and when smooth, add to the eggs and sugar mixture and whisk. Add cocoa powder. Separately whisk the cream to a thick foam. Add cream gently to chocolate mix.

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For caramel: In a pan heat the butter and sugar until heat reaches a temperature of 177 C. Pour the cream over the mixture and whisk. Leave in fridge to set.

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To plate: Scoop both mousses on to a place and drizzle with caramel

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A chocolate, almond and orange filling, encased in a butter pastry, and topped with more chocolate and flaked almonds. Traditionally made as a dessert for special occasions, I can’t help but make it on a regular basis, like recently when my family were invited to a bbq. I always find any excuse to share my food culture with friends and family. Why not when it is this good!

Ingredients for pastry: 300 g flour 2 tbsps. sugar 150 g softened butter Zest of 1/2 lemon 2 egg yolks 2 - 4 tbsps. water For the filling: 200g ground almonds 100g crushed sponge fingers (or anything similar) 100g castor sugar 25g cocoa 100g dark chocolate grated 1 tsp. cinnamon or mixed spice 150g candied peel 2 tbsps. marmalade (plus extra to brush on your pastry) 1 tsp. vanilla essence 2 eggs lightly beaten (plus 1 egg yolk to brush on your pastry) To decorate: Toasted flaked almonds 200 g melted chocolate (dark or milk)

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I use 2 X 20cm small tart/pie dishes but you could also use one larger tart/pie dish.

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Firstly, prepare your pastry. Sift flour and add in sugar. Add in the butter and rub into the flour until the mixture resembles bread crumbs.

Mix in the lemon zest and egg yolks.

Bind together with a little water to form a dough. Leave to rest while you prepare your filling.

Mix all the filling ingredients together until well combined. Preheat oven to 180oC. Cut the pastry in half and roll each piece out onto a floured surface.

Both thin pieces of pastry should be able to fit into 2 small pie dishes. If using one larger pie dish then roll all your pastry thin enough to fit the larger dish. Place each piece of pastry into your dishes. Brush a little marmalade on each piece of pastry and add in half of the filling into each pie. Brush the edges of your pastry with egg yolk.

Place in the oven for 30/35 minutes or until the edges of the pastry are golden brown. Wait for the pies to cool for about half an hour. Decorate your pie with melted chocolate (either drizzle over your filling or spread evenly on top) and finally decorate with toasted almond flakes.

Serve with cream.

Torta Tal–Marmurat Recipe (Left)

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# SWEET + ZESTY

Sweet + Zesty Frangipine Tart with Peaches Recipe (123)

Ricotta Pannacotta in Filo Pastry, Honey, Roasted Peach with Rosemary and Pistachios Recipe (123)

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Youâ&#x20AC;&#x2122;re going to want a large slice of this melt-in- your-mouth, almond based, peach tart.

# SWEET + ZESTY

Prep time 60 mins Serves 6 Pro Chef: Robert Cassar, Root 81

LEMON POSSET

Ricotta Mousse with Roasted Black Grapes

Ingredients for the crumble: 200g flour 100g butter 50 sugar 1 large egg 00 white milk chocolate Ingredients for the honeycomb: 70g honey 400g sugar 5 tbsp. water 10g bicarbonate of soda Ingredients for the posset: 650g cream 100g sugar Zest from four lemons Juice from six lemons 1 gelatine leaf For the crumble: Crumble the butter into the flour by hand and add in the sugar.

Mix in the egg to form a soft dough, spread on to tray and bake in the oven at 180 degrees for 20 minutes

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For the honeycomb: Grease a 20cm square tin with the butter. Mix the caster sugar and honey in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot.

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For the lemon posset: In a pan heat together the cream, sugar, lemon zest and lemon juice. Dissolve the gelatine in cold water and when the cream and sugar begin to boil add gelatine leaf. Pour in separate ramekins and set in fridge. Decorate with white chocolate crumble and honeycomb.

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Prep time 30mins Makes 5 dessert glasses Home cook: Emmeline Schembri

Ingredients for the pastry: A bunch of black grapes Fresh thyme sprigs Sprinkle of sea salt 250g ricotta ½ cup Moscato, or any other dessert wine 2 tbsps. sugar 100g mix of pistachios, walnuts, almonds, pine nuts 5-6 tablespoons of good quality honey 1 tbsp. candied orange peel sliced into thin strands

Start by washing the grapes well. Place them into a roasting tin with a teaspoon of thyme and a sprinkle of sea salt, and roast at 160°C for around 8-10 minutes, or until grapes begin to burst. Remove and allow to cool.

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Using a mixer, whisk the ricotta with the sugar and the Moscato until the ingredients are well incorporated and the mixture is light and fluffy. For a creamier texture, pass the mixture through a sieve using a spatula and set aside. Place all the nuts on a griddle pan and toast until they start to brown slightly.

Place some of the nut mixture into fivesmall glasses of your choice, preferably ones with a wider opening at the top, like a martini glass. Spoon some of the ricotta mousse on top of the nuts and finish with another sprinkle of nuts. Garnish each glass with some of the roasted grapes, a few strands of the candied orange peel and a sprinkle of fresh thyme leaves.

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# SWEET + ZESTY

# SWEET + ZESTY

Prep time 120 minutes – Serves 6 Pro Chefs: Claire Giordmaina, Chef de Partie and Mark McBride, Executive Pastry Chef Corithina Attard

Ingredients for Mille-Feuille sheets: (Can be done in advance) 250g all-butter puff pastry Ingredients for Mascarpone Crème Chantilly: 100g of mascarpone 20cl cream 4-5 tbsp. sifted icing sugar Ingredients for Vanilla Ice Cream: 142ml carton double cream 150ml full fat milk 57g golden caster sugar Half vanilla pod 2 large free-range egg yolks

Mille-Feuille, Mascarpone Cream, Vannilla Ice Cream + Strawberries

For Mille-Feuille Sheets: Rolled out onto a lightly dusted work surface to a thickness of 3mm, bake at 190 digress. Let cool, then cut into 24 rectangles measuring 10cm x 3cm and 18 rectangles measuring 3cm x 5cm.

Set aside for use later, best kept in air tight container.

A classic strawberries and cream combo make the perfect filling for this traditional french dessert.

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For Mascarpone Crème Chantilly: Put the mascarpone in the bowl.

Soften it with a whisk. Add your cold liquid cream. Whisk increasing the speed gradually. When the cream begins to thicken, reduce the speed and add the icing sugar, increase speed again. Whip until the desired consistency. Put in a pastry bag, place in fridge.

For Vanilla ice cream: Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.

Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.

Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.

Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for around eight to ten minutes, until the custard is thick enough to coat the back of the spoon.

Watch that it doesn’t boil – as soon as you see any bubbles rise to the surface, it should be thick enough, so take the pan off the heat, so the mixture doesn’t curdle.

Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming.

Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.

Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard.

Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a piping bag with a straight nozzle. Pipe onto tray with baking paper, so not to stick. You should have enough to pipe out six pieces measuring 7 cm, the rest can be placed into container and churned further to be enjoyed later.

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To decorate and plate Thick strawberry coulis: Place 100g strawberries and 200 g icing sugar into blender and blitz, pass through sieve and pour into squeeze bottle. Keep in fridge until needed.

Strawberries: Have 12 large strawberries, each cut into eight slivers, meaning you should have total of 96 wedges for the six plates. Keep in fridge until needed.

Sugar Decorations: Colour some sugar red, heat to 120 degrees, let cool for a few seconds and form into abstract shapes. Set aside for use later.

Plating the dessert might look difficult, but if done in stages it should be easy. To start off get all the elements together next to the area you will be plating. Start with snipping, at an angle, the end of the piping bag with the Chantilly cream.

Take 12 pieces and pipe wide swirls on them, take the other six and this time pipe thin swirls on top, and arrange sliced strawberries on top.

Now assemble as per picture.

Bottom layer with wide piping second layer with wide piping- top layer with the strawberries. Keep to one side. Take the larger sheets and divide into six sets of four, lay out on work surface. At this point on you will need to work fast or at least have someone help. Have your plates ready and all the elements for the plate nearby. Take out the ice cream you had piped earlier, place ice cream onto a piece of puff pastry and encase with the 3 other pieces, placing them in an offset manner, as if in a box. Place onto plate, pipe strawberry coulis and place your sugar decorations. Place Mille-Feuille on top of the boxed ice cream. Place strawberries on plate. We used gold flakes to finish off this creation.

# SWEET + ZESTY

What or who inspired you to become a chef?

I got into cooking very young, inspired by my grandmother who would give me the off-cuts of pastry to play with. My mother, on the other hand, wouldn’t let me cook in her kitchen, so I would sneak down after she’d gone to bed, free to make as much mess as I liked.

What was the best thing about working at Restaurant story?

The fact that Restaurant Story offered only a tasting menu appealed to my inventive side. I worked there for six months, during which time highlights included ‘Project Saturdays’, where one of the restaurant’s chefs was elected to cook for the whole team – a chance to demonstrate their creativity and originality. I chose ‘pastizzi’ of course when it was my turn.

Q+A

T

LIF ING THE LID

Are any cuisines, other than British and Maltese of course, that excite you?

I really love South Korean food. Ingredients are treated in a very simple way to bring out flavour, for example fermenting cabbage to make kimchi, or simply barbecuing meat.

Prefect menu for a special occasion like your girlfriend’s birthday?

The thought of cooking a birthday dinner for my girlfriend brings me out in a panic!

But off the top of my head I’ll go with

What’s next for the ambitious young chef?

I see myself continuing to work abroad, possibly in South Australia or San Francisco, somewhere where they have really fantastic fresh produce.

What do you admire most in chefs?

All the chefs I look up to have one thing in common: They are famous but they’re still in the kitchen every day, never missing a dinner service. It’s important to be able to look up to any cook I’m working under, and how can I do that if they’re not a visible presence in the kitchen?

Ultimate goal I want to return to Malta to set up my own restaurant showcasing traditional Maltese food using the modern techniques I’ve learnt as a way to highlight the classics.

Is there much Maltese influence in your cooking?

I was close to getting pastizzi included on the ‘snacks’ menu at one point but had to concede that maybe they wouldn’t be the lightest way to introduce a multi-course tasting menu.

What do you think you gained most working in a high-pressured kitchen?

You learn to be so disciplined. Everything is done in an extremely systematic way – and there is no other way but the one you’re taught. I have to admit that I’ve had my plate thrown back at me more than once. Yet despite this, working in a Michelin-starred kitchen really helps to propel your career forward.

watermelon and tomato salad, followed by roast lamb loin and lamb faggot, asparagus, morels and wild garlic. Then a blueberry clafoutis with milk ice cream.

Still buzzing from a 6-month stint as Chef de Partie at London based Restaurant Story, Maltese chef Terence Saliba sits down with Michela Steet to talk pressure in the kitchen, guilty pleasures and playing with pastry.

Quickfire Questions Your guilty food pleasure?

Chinese takeaway Pastizzi, particularly pizelli Sourdough bread with Kunserva Maltese tinned mackerel Your ultimate comfort food?

Roast chicken, potatoes and home-made sauerkraut About the chef Terence’s family wanted him to be an engineer, but at 16 he went to work at Giuseppe’s in San Giljan and Madliena Cottage making pizza, before working his way around the kitchen. Terence studied catering in Malta and London and did an apprenticeship at Grosvenor House. He later went to work at Odette’s restaurant in north London, before landing a 6-month stint as Chef de Partie at Restaurant Story, where Chef Patron Tom Sellers’ creative cuisine employs ingredients and techniques very much in vogue among the small (international) group of young chefs at the forefront of modern cuisine.

Prep time 30 mins + 4 hrs chilling Makes 6 Home cook: Debbie Schembri

RICOTTA PANNACOTTA IN FILO PASTRY, HONEY, ROASTED PEACH WITH ROSEMARY AND PISTACHIOS This is my version of Kanafah, a popular dessert eaten throughout many countries in the Middle East, particularly Palestine, Turkey and Egypt. It is a sweet based around thin, crispy pastry, fresh cheese and doused in syrup. It reminded me of eating a ricotta pastizz dunked in sugar. I have toned down the sweetness and used peaches and good quality honey to bring that element to the dish. Rosemary and orange blossom water give it its floral quality and the filo pastry and pistachios a lovely crunch.

Ingredients for the ricotta panacotta: 275g Maltese ricotta cheese 220ml whole milk 220ml double cream 70g granulated sugar 3 sheets gelatine Blend the ricotta and milk together with a hand held blender until smooth and lump free.

Pour the sugar and cream into a pan and set on a moderate heat allowing it to come up to just boiling and then turn off and remove from the stove.

Soak the gelatine leaves in water and after they have bloomed remove from water, squeeze and whisk into the cream mixture. Pour the cream mixture into the ricotta and milk mix and stir until it is properly incorporated. Strain through a sieve

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Prep time 90 mins Serves 8-10 people Home cook: Emmeline Schembri

and divide between 6 foil ramekins.

Place in the fridge to set for at least 4 hours.

FRANGIPINE TART WITH PEACHES

Ingredients for the rest: 6 ripe peaches 2 sprigs rosemary 6 drops orange blossom water 6 tbsp. good quality honey 10 sheets Filo pastry 220g melted butter Approx. 200g ground almonds 100g roughly chopped pistachios

Ingredients for the pastry: 120g demerara sugar, or any of your choice 120g unsalted butter 3 egg yolks 1 orange zest 170g flour 10g baking powder

Heat the oven to 180 C. Spread a glass Pyrex dish with a little of the butter and half and remove the stone from the peaches.

Scatter the sprigs of rosemary over the bottom of the dish along with the orange blossom water and place the peaches cut side down. Bake in the oven until soft and bubbling and forming syrup. Remove and allow to cool a little.

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Ingredients for the almond frangipine: 225g unsalted butter 225g demerara sugar, or any of your choice 3 small eggs 70g flour 220g ground almonds A good pinch of sea salt Ingredients for the topping: 5 peaches halved and cored and cut into thin slices 2 tbsps. coconut sugar Juice of half a lemon Sprinkle of icing sugar Dollop of mascarpone cream (optional)

In the meantime, layer sheets of filo pastry on a non-stick baking sheet by brushing each one with butter and sprinkling each one with the ground almonds. Continue for 6 layers and be liberal with the butter on the top layer. Repeat twice. Bake in the oven until golden and then remove to cool. Break up the filo into shards.

It doesn’t matter if it shatters and crumbles, it will still be as tasty.

Cream the butter and sugar together using a cake mixer.

Add the egg yolks one at a time allowing each one to incorporate well before adding the next. With the last yolk, add the orange zest and mix well. Remove the bowl from the mixture and using a spatula work the flour and baking powder in slowly until it becomes a dough. Wrap the dough in plastic and refrigerate for a

M

To assemble; tip a panacotta onto a plate and remove the foil container (you may have to snip it to help it off). Coat the outside with filo and almond shards. Place 2 peach halves next to it and drizzle everything with a little bit of peach syrup followed by a generous amount of honey. Top with the chopped pistachios.

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minimum of 2 hours. The pastry could be made the day before and left in the fridge overnight.

In the meantime, make the frangipine.

Cream the butter and the sugar together. Add the eggs one at a time mixing for a minute between each one. Keeping the mixer on medium speed, add the flour, ground almonds and salt and mix well. Set aside.

Preheat oven to 180°C. Remove the pastry from the fridge and roll it out to fit a tart tin roughly 27 cm in diameter. Carefully drape it over the tin and fix it into place, trimming the edges and piercing the pastry all over with a fork. Cover the pastry with baking paper, top with pie weights and bake in the oven for around 15 minutes, removing before it begins to brown. Set the tart crust aside while making the peach mixture.

Mix the peach slices, coconut sugar and lemon juice in a bowl ensuring every slice is covered in the sugar mixture. Carefully pour all of the almond frangipine cream over the tart tin, smoothening it out with a spatula and top the cream with the peach slices, covering the surface area of the frangipine with peaches. Place back in the oven and back at 170°C for another 40-50 minutes or until the frangipine is puffed and golden.

Remove and allow to cool. Before serving sprinkle some icing sugar on top. For an extra treat, you can also serve each slice with a dollop of mascarpone cream.

# UPDATE

on the bottle.

Summer reds - Enticing Rose - Bull dog gin

M A STE R O F G I N ulldog London Dry Gin is a multi-award winning, superpremium gin handcrafted at an English distillery that has been making the highest quality gin for over 250 years. With its unique botanical proposition of twelve all-natural botanicals from eight different countries, along with the highest-quality British wheat and water, it flawlessly reinterprets the classic London Dry Gin. Four times distilled in copper pot stills, the result is an unparalleled balance of smoothness and flavour. This is a gin which defies convention by stepping away from the ordinary bitter juniper flavour and oldfashioned see-through bottles Bulldog Gin is marketed and distributed by Farsons Beverage Imports Co. Ltd, The Brewery, Mdina Road, Mriehel. Trade Enquiries 2381 4400

peach expression and very dry, not sweet.

Farsons Beverage Import Co. (FBIC) proudly imports and distributes Château d'Esclans wines locally.

Whispering Angel by Chateau d'Esclans reportedly has become the world’s greatest rosé.

Charming, refreshing, refined, and with plenty of juicy, enticing, strawberry and berry fruit, this is a rosé that should be at everyone’s table this summer.

A lighter style of rosé, fresh, clean, mineral with a white

Available in selected restaurants, wine boutiques and Farsonsdirect in Mriehel (www. farsonsdirect.com).

This summer experience the mouthwatering delights at The Catch

by Merkanti.

Dive into a vast selection of local fresh fish, expertly prepared by our inhouse chefs who have also lined up a delectable and varied menu to be enjoyed against the beautiful background . Toast to the flavours of summer between Wednesday and Saturday from 19:00hrs till 22:00hrs.

Merkanti, Hilton Malta

THE NEW WINE IN TOWN A RED FOR ALL OCCASIONS Capoccia&quot is a luminous ruby red which ails from the hills of Maremma in Southern Tuscany, a land of Medieval towers and horse rides by the Tyrrhenean sea.Part Ciliegiolo (85%), hence the hints of cherries and fruits of the forest, and part Alicante (15%), where this gorgeous wine gets its darker, deeper nuances. Dry and fruity this is the perfect accompaniment to a meat feast or pasta al ragu. Look for it at selected restaurants around the island.Imported and distributed by http://cantinadelmorellino.it/Mattia +356 9953 8932

Arianna Occhipinti has outdone herself with the 2015 Il Frappato. This is a wine of character and personality. It flaunts those slightly rustic edges with charm and confidence. The bouquet opens to ripe blueberry, raspberry and dried cassis. The quality of fruit shows good integrity and balance. You don’t notice any of the raw or unclean smells you sometimes get with wines made in such a natural and non-interventionist approach. The nose is pristine. In the mouth, Il Frappato delivers vibrant acidity and snappy fruit flavors. More than any other wine, this vintage and this producer can claim to have produced something close to a Pinot Nero with an all-Sicilian soul.” 93/100 Monica Larner - robertparker.com Available at Philippe Martinet Fine Wines Ltd in Sliema

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# ON THE BOTTLE

FA O U Z I I S S A . . .

Served sits down with Faouzi Issa, a successful Lebanese winemaker and producer of Lebanese

F

ounded in 1868, Domaine Les Tourelles, is the second-oldest winery in Lebanon and is currently celebrating its 150th anniversary loudly and with a bang in large part thanks to the exuberant current co-owner and winemaker, 34-year-old Faouzi Issa , who studied in France and is full of energy and enthusiasm. It is also one of the best, producing award-winning wines from grapes grown on mountain slopes near Chtaura in the Bekaa Valley.

wine Domaine des Tourelles from Bekaa Valley.

What first attracted you to winemaking?

What is your winemaking philosophy; that is, what are you trying to achieve with your wines?

My love of agriculture and nature kicked things off and combined with the story of our family business and the potential of Lebanese terroir it felt like the right path for me.

Minimum intervention in the vines and wines. Even when using technology, I prefer the old methods, keeping the good tradition in preserving our land and nature.

Do you remember the wine that was “the one” that set you on this journey?

Which grape varieties do you think are best suited to the Lebanese climate and soils?

Yes absolutely! Domaine des Tourelles 1976! An exceptional wine from a vintage which came just after the Lebanese civil war.

Syrah and Cinsault.

What do you find to be the hardest part of the harvest?

We aim to continue to place Lebanese wines in every corner of the globe.

There’s no hard part as far as I’m concerned! It is the most enjoyable part of the year and of the winemaking process.

What would be the best time to visit your winery in Lebanon?

How do you know when you have a great or special vintage?

May or September are by far the best months to really experience the winery and vineyards.

The quality of the fruit and the concentration will determine an above average vintage.

Domaine des Tourelles wines are imported by P.Cutajar & Co Ltd

What lies ahead for one of Lebanon’s top wine producers and winery?

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# ON THE BOTTLE

Summer is Here Whether you’re lounging on the beach, entertaining al fresco or just chilling out around the pool, summer is the ideal excuse to explore some interesting white wines. by Fabien Etienne Expert sommelier Fabien Etienne picks some of his favourite refreshing and delightfully unexpected wines to uncork now in preparation for the hot summer ahead.

2017 Greywacke Sauvignon Blanc, Marlborough, New Zealand

Greywacke is the Marlborough label of Kevin Judd, and the fulfilment of a long-held dream.

The name Greywacke was adopted by Kevin and his wife Kimberley for their first Marlborough vineyard located in Rapaura, named in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard. Kevin registered the name back in 1993 with the vague notion that he might one day want to use it on a wine label of his own.

Tasting notes: Deliciously aromatic and highly perfumed – exuding ripe nectarine, pink grapefruit and lemon zest with a lifted floral fragrance reminiscent of jasmine and elderflower. Classic ripe Marlborough Sauvignon – with melon and gooseberry flavours and a touch of passionfruit, wound into a generous, mouth-filling palate that finishes dry and crisp.

Pairing: As an aperitif, crab cake, grilled fish and seafood, goat cheese salad.

Where to find it: Philippe Martinet -Fine Wines 239/bb Tower road, Sliema

2017 Muscadet de Sèvre et Maine, Domaine Le Fay d’Homme, Loire Valley, France

2017 Flor de Crasto, Quinta do Crasto, Douro, Portugal

In the heart of the appellation Muscadet Sèvre et Maine, at le Fay d’Homme near Monnières, the Caillé family have been winegrowers for five generations. Vincent Caillé, who took over the family vineyard in 1986, is part of a new generation of wine-growers who decided to pursue a policy of uncompromising quality. On different type of soils (gneiss, gabbro and orthogneiss), he works the land with tillage or natural grass and is one of the few winegrowers from Nantes who produce « organic » Muscadet, a true priesthood due to the oceanic climate and the propensity of Melon to welcome mildew.

Tasting notes: Nice yellow-green colour for this Muscadet tasted dry from the vat. Young and fruity wine, developing its aromas of citrus fruits, lots of matters, notes of minerals. A beautiful Muscadet Sèvre et Maine full of promises.

Located in a prime spot in the Douro Demarcated Region in Northern Portugal, Quinta do Crasto has been in the family of Leonor and Jorge Roquette for more than a century.

Like all the other great Douro estates, Quinta do Crasto dates far back into ancient times with the name Crasto deriving from the Latin castrum meaning “Roman fort”. This is the heart of the Douro Valley, the first demarcated and regulated wine region in the world, recognised as a World Heritage site by UNESCO in 2001. In recent years, all of the Quinta do Crasto range has received great acclaim, both from the general public as well as specialised critics.

Pairing: With fresh and seawater fish, oysters, mussels.

Pairing: Perfect as an aperitif, with salads, fish, seafood with pasta, Gbejna cheese.

Where to find it: La Vini Culture 228 Manwel Dimech street, Sliema SLM1055, Malta

Tasting notes: Flor de Crasto white wine is fresh and very aromatic on the nose with well integrated citrus and elegant tropical fruit notes. Good structure, crisp acidity and perfect balance. It also shows a good level of mineral intensity, resulting in a very pleasant wine.

Where to find it: Abraham's Supplies Co Ltd - Vini e Capricci Gozitano Agricultural Village, Mgarr Road, Xewkija, Gozo

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My 3 Rosé wines of the moment 1. 2017 Sunny Bay, Côtes de Provence, France Where to find it: Abraham's Supplies Co Ltd Vini e Capricci Gozitano Agricultural Village, Mgarr Road, Xewkija, Gozo 2. 2017 By Ott, Côtes de Provence, France Where to find it: World of Wine by Charles Grech Blue Harbour Marina, Ta' Xbiex Seafront 3. 2017 Whispering Angel, Château d’Esclans, Côtes de Provence, France Where to find it: Farsons Beverage Imports Company Ltd The Brewery, Mdina Road, Mriehel

Fabien Etienne is a wine sommelier and wine consultant based in Malta.

He organizes private master class as well as other bespoke wine services.

Find out more on www. facebook.com/fe.consultant/ or contact him on 9938 8088 or fetienne. wine@gmail.com

Wibble Wobble - Jack Hudson

# FIND US

Index

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# FIND US

# FIND US

+ SERVED IS AVAILABLE AT LOADS OF LOCALITIES AND THE LIST KEEPS GROWING! +

Food Stores

Adam’s Fish Shop, Mosta Arkadia Foodstore, Gozo Azzopardi Fisheries, St Paul’s Bay Chain Supermarket The Point, Sliema Chain Supermarket The Point, Fgura Chain Supermarket The Point, Tarxien Chain Supermarket The Point, Zabbar Gala Supermarket, Ta’ Xbiex Greens Supermarket, Swieqi Scotts Supermarket, Attard Scotts Supermarket, B’Kara.

Scotts Supermarket, Burmarrad Scotts Supermarket, Naxxar.

Scotts Supermarket, Santa Lucia.

Scotts Supermarket, Sliema Scotts Supermarket, St. Julians Scotts Supermarket, Zabbar Tower Supermarket, Sliema Valyou, Mellieha Valyou, Naxxar.

News agents All 8 Till Late Convenience outlets All Agenda bookshops All W.H Smith stores Cauchi’s, Mosta Charlies, Bugibba Expressions, Sliema

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Fast Forward, Bugibba Metro, San Gwann Orange Tree, Sliema Squiggles Stationary, Mellieha Trading Post, Sliema Yorkdale , Naxxar Delis/hang outs/ fine food and wine shops/popular eateries

Baker Street, Iklin Caffé Cordina Valletta The Carrob Tree, Spinola Food Court Charles Grech outlets Donut Factory Sliema Donut Factory St. Paul’s Bay Dr. Juice MIA Dr. Juice Sliema Dr. Juice St. Julians Dr. Juice The Point Dr. Juice Valletta Drift, Ibragg Frensh-Fresh and French, St.Julians Ftira Café, Gzira La Bottega, Deli Valletta La Coccinella, St. Julians.

La Maltesa-Mozarella, Co Gzira Lu Lu’s Café, Ibragg Melita gardens, Attard Mint, Sliema Palazzo de Piro, Mdina

Phillipe Martinet Fine Wines, Sliema Pure Health Food, Sliema.

Pure Smoothie Juice Bar, Sliema Straws, Sliema Rock Salt, St. Julians The Deli by Ladybird Farm, Gzira The Grassy Hopper, Gzira The Grassy Hopper, Valletta The Hub, Pembroke Waffle Bros, Ta’Xbiex Water Biscuit, St Julians

Spa’s/ Clinics / Salons / Hotels

Corinthia Palace Hotel & Spa, Attard D Salon, Swieqi Dean Gera Hair Salon, Ibragg Dean Gera Hair Salon, Swieqi Dean Gera Hair Salon, The Point Demajo Dental Clinic, Ta’ Xbiex Estetika B’Kara Hair lounge St. Julians Hilton Malta Resort, St. Julians La Falconeria, Valletta Le Meridien Hotel & Spa, St. Julians Lily’s Gallery Sliema Myoka Le Meridien St. Julians Myoka Golden Sands Mellieha Myoka Hilton St. Julians Pebbles Aparthotel Sliema (Medasia) Persona, Gzira

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Other outlets

Camilleri Paris Mode, Rabat Camilleri Paris Mode, Sliema Eats and Meats, Sliema Farsonsdirect The Brewery, B’Kara Good Earth Health Food Store, St. Julians Halmann Vella, Lija Il Camino, B’Kara Loft, Naxxar P. Cutajar & Co The Store, San Gwann Petrolea, Msida Portughes Launderette, St. Julians Portughes, B’Kara Portughes, Tigné Point Portughes, Mriehel TKS - The Kitchen Store, San Gwann TKS - The Kitchen Store, Tigné Point Sliema SERVED ON THE MOVE We are delighted to add another distribution channel to our extensive list - Served will also be distributed with all takeaway orders from Medasia Fusion Lounge.

Served is also distributed at a number of events organized around Malta and Gozo

by Mailbox.

# EATING OUT

Da Marina, at the Marina Hotel Corinthia Beach Resort, has reinvented itself and now offers even more choice.

The New Da Marina Pizzeria

Fun, easy, and ticks all the right boxes, Da Marina Pizzeria is a new and exciting concept created to share great food in company. Whatever you’re celebrating, whether a birthday, family gathering, or simply a catch up with old friends, there’s always a good excuse to treat yourself to some seriously good pizza.

Enjoy the stunning views of the bay out on the terrace and treat yourself to a delicious pizza prepared using the freshest ingredients by our expert pizzaioli, made with special wheat flour sourced from the renowned mill in Caputo, Naples..

Da Marina Restaurante Serving delicious antipasti, focacce and crostini, and of course, superb pasta dishes, there’s a little something for everyone at Da Marina Restorante – and they’re only just getting started. There’s

fresh seafood and prime cuts of beef, grilled to perfection, accompanied by a delicious assortment of salads and sides, a good bottle of wine; and of course, don’t forget to leave room for dessert! Take an intimate table inside or on the terrace al fresco with the gorgeous seaview of St George’s Bay and the beautifully lit up Dragonara reflected in the sea.

Both restaurants are open daily for dinner and Sunday Lunch time. Three hours free parking is also included.

Da Marina Just Got Better.

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Why should you buy Home Insurance?

Potential damage to your home can disrupt your financial plans, leaving you devastated. Imagine a short circuit leading to a huge fire at your home. Your lifetime investment, including your beloved possessions & furnishings, is ruined. A huge storm can considerably damage your buildings and contents, leaving you with a potentially hefty bill. Thefts can wipe away all your possessions, including items of sentimental value, leaving you devastated.

All these circumstances are already very traumatic. Home Insurance eases the pain and frustration during these difficult moments by offering peace of mind at a time where help is most needed.

Q+A

INSURE YOUR HOME AGAINST THE UNEXPECTED…

Cover for loss or damage following fire, explosion, lightning, thunderbolt, earthquake, theft, riot, civil commotion, vandalism and acts of malicious persons, storm or flood.

Cover for accidental damage to both buildings and contents.

Cover for your legal liability towards third parties as the owner/occupier of your buildings.

Home Insurance Policies usually provide cover for other exigencies. A full list is available on www.gasanmamo.com Can you insure selected items on an All Risks basis?

Under a Home Insurance Policy, you can insure several selected personal possessions such as jewellery and electronics on an All Risks basis. This is the widest cover available and covers your possessions for accidental loss or damage anywhere around the Maltese Islands Policies are also extended overseas in the event of short holiday or business trips.

Home policies are not expensive and for as little as €0.40 cents a day, you can obtain adequate protection for your home.

Do you have a product which caters for first time buyers?

GasanMamo have a tailor made Home Loan Protect insurance policy providing cover for Buildings at a very competitive premium.

How do you get started?

To obtain a quote for Home Insurance you would require the following information: Buildings – the reconstruction value of the property excluding the value of land.

What is covered under a Home Insurance Policy?

A Home Insurance policy is a package policy providing a comprehensive cover including:

Is it expensive to purchase Home Insurance?

urchasing a property is probably the largest investment during one’s lifetime, entailing, sacrifice, patience and a huge financial commitment.

The property is eventually furnished with all types of furniture, furnishings and ornaments. Regardless of how secure your property is, or what security features are installed – you may still be exposed to losses such as fire, storm, flood or theft.

Home Insurance is key to protecting yourself and your family from the risk of loss related to owning or occupying a home.

Contents – the full replacement value of all household contents. Depending on the value to be insured, you may be requested to provide further details on any items of valuables including recent valuations or receipts.

Home Insurance will provide you with the protection and peace of mind you require to safeguard your most precious investment – your home. gasanmamo.com

The biggest flavour under the sun.