A Bigger Fork

ABIGGER FORK

CARL ZAHRA, THE FORK AND CORK

Three years ago, Carl was offered the opportunity to take over a restaurant a few doors down from his own outlet. He quickly understood that this was an opportunity he could not miss. The new premises were bigger and offered him much more space to express his talent. Moreover, the new premises are more bright and spacious with such a homely setting. The place has that cozy feel only a traditional Maltese home will offer. The place takes a different dimension depending on the time of the day. Indeed, the place is vibrant during sunset with beautiful red and orange colours that complement the shades of natural stone whilst in the evening, the restaurant takes a more classic appeal. The place also boasts a charming covered courtyard which serves as a perfect place for discreet business dinners, corporate events and client lunches. It is also an ideal spot for private celebrations.

THE PLACE HAS THAT COZY FEEL ONLYA TRADITIONAL MALTESE HOME WILL OFFER.

The food concept at Fork and Cork remains unvaried. With the exception of a few changes here and there, the essence of his work remains intact and still stresses on local produce which is cooked and presented in a simple manner so as to give due merit to the natural flavours of every component present in his plates. Indeed, the current menu pretty much spells out his philosophy. Today, The Fork and Cork offers an interesting selection of starters that ranges from Falafel Fritters to Chicken Liver Parfait up to Orechiette Roquette Pesto. On the other hand, the mains are a good selection of fish, beef, chicken and marinated quail. The menu also includes a vegetarian quiche with spinach, smoked cheese and summer vegetables. For those with a sweet tooth, The Fork and Cork continues to offer a good selection of sweet indulgences including its famous Imqaret and Piemontese Hazelnut Tart, Ricotta and Citrus Fritters and a Red Berry Semifreddo. Carl’s source of inspiration continues to be his regular travel and reading of culinary books.

COVID-19 has spared no mercy on The Fork and Cork posing several challenges both from a financial and psychological point of view. Carl points out, “While we have all felt the impact of the COVID-19 pandemic in our homes and in our businesses, no industry has been more affected than our industry. As many restaurants have opened their doors across the country, the harsh reality is palpable: the road to recovery — for the restaurants that survive — will be long and arduous. Nevertheless, we will not feel disheartened and will continue to strive so as to come out of these unprecedented times as soon as possible.” He also adds, “ looking at the bright side of COVID-19, maybe it is an opportunity for the industry to reset its relationship with food. Maybe this moment will allow us to connect with things that are important and come out of this in a positive way. I think restaurants are the leading light for that.”

On a final note, Carl points out, “An Arabic proverb states that ‘what is coming is better than what is gone’. We look positively and eagerly towards the future for better times and for opportunities to ensure stability and possibly grow further. Let us hope for the best.”

LOOKING AT THE BRIGHT SIDE OF COVID-19, MAYBE IT IS AN OPPORTUNITY FOR THE INDUSTRY TO RESET ITS RELATIONSHIP WITH FOOD.

Before your fish hits the grill, BATHE IT IN FLAVOUR!

GRILLED FISH MARINADES AND RUBS RECIPES BY CHEF NICKY VELLA. THAI RUB MARINADE

AZZOPARDI FISHERIES BBQ MARINADE RECIPE

1,200gr tomato ketchup 430ml sweet chili sauce 60ml soy sauce 200gr chopped fresh parsley 40gr chilli

MUSTARD CORIANDER RUB RECIPE

1 small jar Dijon Mustard 120gr leeks finely chopped 400ml vegetable oil 250gr chopped fresh parsley 60gr chopped fresh coriander 15gr salt 100gr chopped fresh celery 80gr chilli (minced) 80gr ginger (minced) 40gr garlic (minced) 100gr onion (minced) 50gr leeks (minced) 30gr parsley (minced) 10gr coriander (minced) 20gr lemongrass (minced) 15gr curry 10gr salt

GINGER, HONEY & MINT MARINADE

70gr fresh ginger (peeled and minced) 75gr honey 250gr chopped fresh mint leaves 70ml extra virgin olive oil 500gr chopped fresh parsley 100gr leeks (minced)

A TRULY PLEASANT SURPRISE!

Hidden among the busy offices

in Spencer Hill, Marsa, lies a small eatery which will certainly surprise you in the taste, in the price and in the portions. The moment you step into Ta' Ċensu, you will quickly realize that this place will not disappoint you. Ta' Ċensu is cool, modern, with a casual kick and with that homely feel that makes it stand out of the crowd. Indeed, Ta' Ċensu is the perfect place for a business lunch or quick afternoon bite. On the other hand, in the evening and during weekends, Ta' Ċensu is the perfect place where all members of the family will feel comfortable. The children can eat their favourite pizza, pasta or burger whilst the parents can opt for a tagliata, a rib eye, or Tennessee pork ribs.

The menu offers a vast selection ofappetizers, starters, salads, main courses, pizzas, and burgers. Linguine allo Scoglio, Thai Vegan Salad and Tandoori Tikka Half Roast Chicken, and Seabass Cartoccio, are a few items you will come across in the impressive menu of Ta' Çensu. The menu also includes local traditional specialities such as rabbit, beef olives, stuffed calamari, snails and horsemeat. Do not be too concerned about your hunger. Portions are huge. Quantity does not in any way compromise quality. Every dish is prepared with fresh, high quality ingredients sourced from a narrow reliable circle of suppliers. When dining at Ta' Çensu make sure to leave some space for dessert. The selection is truly impressive! Food is complemented by a good selection of wines and a good selection of beers among others. The service is impeccable thanks to a young and dynamic team.

The place is a breath of fresh air for all those looking for a family friendly place where they can enjoy good food and a good bottle of wine or beer in a relaxed environment. Notwithstanding the concerns the location may evoke, the place is certainly worth a try or even more.

A. Spencer Hill, Marsa, Malta T. 2122 6163

KALÓS ÍRTHATE MYKONOS!

Keith Seychell has another feather in his hat with the opening of a new eatery at the Cospicua front. MyKonos will shortly open its doors to entertain all food enthusiasts with a myriad of tastes, aromas and textures derived primarily from Greek and Italian cuisine. In order to provide something special, the MyKonos kitchen will be spearheaded by one of Malta’s best talents in the food industry, Chef Jonathan Vassallo and Luciano Carciotto, 2017 winner of the Best Pizza Maker in the World during the World Championship with the exclusive pizza Il Regno delle Due Sicilie. The Catanese is also famous for his interventions during the TV broadcast Il boss delle pizze. Jonathan and Luciano offer a perfect combination of food talent which will make a drive down to Cospicua a must.

Kalós írthate MyKonos! And Buon Apetito to all!

MyKonos Triq ix-xatt Cospicua