Issue 2 JUL ‘2016 Free copy
know thy food & wine.
super
salads
pg 30
+
pg 56
the
chef
kings pg18
Sara Maule on helicopter wine harvesting.
p76
• www.martinet-finewines.com • Tel: +356 2703 0093
Wanted Magazine #02
Philippe Martinet Fine Wines 239/BB, Tower Road, Sliema
The
Freshest of
Fresh
It’s wonderful + bountiful this issue!
TM
#BooSTYOuRDAY
SLIEMA | ST. JULIANS | VALLETTA | THE POINT | AIRPORT | BUGIBBA
Contents
#Contents
02
WANTED MAGAZINE
know thy food and drink.
GET READY >>
cc es s in li fe is u s a of t e r c e s th e t e l " part of the d n a e k i l u o y
to e a t w h aet - m a rk tw a in
f o o d f ig h t it out in si d "
16. Seasonal ingredients This issue’s stars: peaches, tomatoes and fish.
18. The chef kings
Four of Malta’s top chefs bring you their unbelievably distinctive and delish fish dish ideas.
26. Which fish are ok to eat?
Wanted highlights which fish are ethically kosher to eat.
30. Super salads
Drop dead gorgeous salads to seal the deal.
40. The freshest
Fresh fish and seafood recipes using all that’s locally available.
52. You sweet thang
The dessert show: peaches + plum = yum.
58. Us.
Emanuela De Giorgio and her team of volunteers talk to Wanted about a bright way forward at The Veg Box.
64. The profile
Dietician and nutritionist Stefania Comegna offers a glance of what the pregnant woman’s body needs and why.
76. Nino negri now
Brand ambassador of the award-winning Nino Negri Winery, Sarah Maule talks to Wanted about being practically born in a barrel, helicopter harvesting and her brilliant wine-maker father.
84. Summer shine
Cocktails and a barbecue what more do you need for the ultimate summer gettogether?
88. Engage in elegant
An engagement party is the perfect time to indulge in the prettiest, sweetest things.
90. A photographer’s perspective
Photographer Tonio Lombardi brings us his glorious snapshots of the food-laden streets of Madrid.
Find us on Facebook: wantedfoodmagazine
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30
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Octopus octave An amazing octopus terrine by Zest's head chef, Junifa Sundayana.
Super salads Drop dead gorgeous salads to seal the deal.
36
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Ceviche One you try it, you'll love it!
40
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58
Us. The team at The Veg Box talks to Wanted about a bright way forward.
The freshest Fresh fish and seafood ideas.
52
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You sweet thang The dessert show: peaches + plum = yum.
3
88
19
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Andrew Borg's dentex The Chef Patron of Black Pig brings us poached dentex with charred pickled onions & fresh almonds.
Engage in elegant
An engagement party is the perfect time to indulge in the prettiest, sweetest things.
90
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A photographer's perspective Photographer Tonio Lombardi brings us his glorious snapshots of the food-laden streets of Madrid.
84
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Summer Shine Create a knock-out garden cocktail and barbecue get-together with a mix of rustic and refined.
83
Summer Sensational LOFT Director Josette Vella Schembri’s tips on setting up an indoor or outdoor dining table this summer.
72
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The Marvellous Miraval The Pitt-Jolie family and Famille Perrin have partnered in the viticulture, winemaking and distribution of Miraval wines.
5
#Editor letter I am sure that a lot of people will agree with me when I say that there is absolutely no better summer meal than fresh fish or seafood, a good crisp salad, and a chilled glass of wine (ideally overlooking the deep blue of our gorgeous Mediterranean). This is why we have dedicated this entire issue to just this: the freshest fish and superb salads. Now on our second issue of Wanted, we are finding a great deal of fantastic local chefs, produce and ideas. I often wonder how we can have so much talent on such a small island, but then I speak to people like the team at The Veg Box, and I am reminded: fierce determination and a deep appreciation for life, and for our beautiful little country in the sea. Here’s to the beginning of yet another summer full of great food, vitality, and living beautifully… Wanted Contributors: We couldn't do it alone
Craig Housley Executive Chef, The Galley Restaurant
Wanted Team Publishers Chris Psaila Lisa Borain
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Andrew Borg
Chef Patron, Black Pig
Ann Urpani Home Cook
Andrew Chubb Home Cook
Editor Lisa Borain
Designer Jonathan Bajada
Art Director Chris Psaila
Photography Tonio Lombardi Alan Carville
Steve De Domenico Junifa Sundayana Chef Patron, Rocksalt
For advertising booking contact us on:
info@wantedfoodmagazine.com
Head Chef, Zest Restaurant, Hotel Juliani
Joseph Vella
Executive Chef, Hilton Malta
Jeffery Joe Tanti
Senior Sous Chef, Le Méridien St.Julian's Hotel & Spa
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. © 2016
Find all Wanted recipes at wantedfoodmagazine.com Visit our Facebook page for regular updates: facebook.com/wantedfoodmagazine.
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Want to get noticed for your culinary skills? Post your recipes on our Facebook page and automatically be entered to win a full article on you and your dish by one of our amazing food photographers. On August 31st, 2016 the winning recipe cook will be contacted for the full photo shoot. Good luck!
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Food & Drink News
1
Little bites of love
The little sister of the Grassy Hopper, Theobroma is the answer to what the ideal dessert would look like, using the best ingredients ever. After working together in the founding of the startup vegetarian eatery, Yasmin de Giorgio and Emmeline Schembri are creating deliciously nourishing desserts like bakes, bars, bites, cocoas, and nut butters (cashew, almond, hazelnut). Delicious and nourishing treats like their After 9 (crunchy raw buckwheat, creamy cashew, natural peppermint oil, and spirulina, all topped by chocolate ganache) or Chocolate Barks (the highest quality raw cacao, cacao butter and coconut sugar) are just a couple amongst loads of other yummy as well as healthy treats, well worth the visit for. Find the Theobroma shop on Old Theatre Street, Valletta. www.theobromacacaocollective.com
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2
Oh olive oil!
Improve your fresh salads this summer with a wide range of flavoured Italian olive oils: lemon, basil, orange, hot pepper, and ginger. Bring in that un certo non so che and make your salads captivating. Available from Dical House, Mosta. www.dicalhouse.com
Wine & Tapas
The Boathouse Lounge, Wine & Tapas is the new venue at The Westin Dragonara Resort, St. Julian’s. Set within the original Boathouse which dates back to the 19th century, the lounge offers a selection of quality, fine wines and Champagne together with a selection of modern tapas. Open daily all throughout the summer months, get there through Palio’s Restaurant, which is located on the road leading to the Dragonara Casino. Free parking is available for patrons at the hotel’s car park. Facebook/boathouseloungemalta
4
Dream day
Infinitely Xara just held the Wedding Show at The Xara Lodge. Suffice to say, Infinitely Xara venues have become renowned for their beautiful settings which lend themselves to becoming magical, dream wedding locations. Their level of expertise and attention to detail means that couples are in excellent hands on this oh, so important day. weddings@xarapalace.com.mt
Smoked sea salt Savour all the taste and flavour of freshly milled smoked sea salt. The Nick Grinders range includes the delicious chilli & pepper grinder and the audacious spicy chicken grinder, which will undoubtedly help enhance your food. Dical House, facebook.com/dical.house
11
Food & Drink News
Dr. Juice eating place The new Dr. Juice Eating Place in Merchant Street, Valletta for a blend of tasty and healthy food options. Savour some of their mouth-watering dishes: platters, salads, homemade pasta and fresh Asian favourite, amongst others. You don’t have to drink just juice either - find wine, fresh juices and smoothies. They also cater for quick business meals or food to go. Facebook: Dr Juice (MALTA)
Embrace the uniqueness Camilleri Catering offers original and trendy concepts for any event… staff parties, private events, summer barbecues… the list is endless. camillericatering.com.mt
Wine Club Malta at Medina A wine & food pairing lover’s dream: the Wine Club Malta’s recent pairing dinner with the world’s most admired French wine brand - M.Chapoutier at the award-winning restaurant, The Medina. Brand Ambassador Mr. Edouard Payot presented a selection of the best wines from some of the most important appellations. Facebook/Wine Club Malta
Boconcept design sale During the BoConcept Design Sale, choose from any dining table and minimum of 4 chairs, and receive a 15% discount, or add a sideboard and get 20% off the whole set. As shown here, Monza extendable dining table and Lausanne chairs. boconcept.com.mt
Lusso Dualit Compatible with both Dualit and Nespresso® capsules, Lusso™ offers customers an unrivalled choice of coffee and tea with the option to purchase pods online, on the high street or in supermarkets. With programmable dosing, Lusso™ extracts the precise measure for a perfect espresso, lungo or cup of tea at the touch of a button. A compact machine with removable 800ml water tank and efficient thermobloc heating technology that delivers hot beverages on demand. Find it at TKS - The Kitchen Store, tks-onlinestore.com
Epicure Find a wide selection of the super healthy Epicure range at Gala Supermarkets. facebook/Gala Supermarket.
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Kitchen News kitchens / news
update Set off a dialogue
Gaia Pure silhouettes and glamorous hues, enhanced by a glossy finish‌ this is the new model Gaia at Homes by BDI. The model carries trendy compositional solutions, such as islands and peninsulas with combinations of curved or straight fronts featuring a futuristic design. With its elegant curved doors, the island dominates the scene. homesbybdi.com
An eclectic mix of materials creates an unexpected, authentic look, but still all carefully chosen to set off an intense dialogue between the various materials. To offset the bolder scale, new finishes such as metallic cabinets, steel, cement countertops and whimsical chalkboards keep the space from appearing too cold. Find it at Brands International, brands.com.mt
Arte & Filo Euromobile Cucine - bringing us kitchen projects that look to an international audience, and are distinguished by the richness of aesthetic innovations, wide modularity and suggestive materials. The ARTE model stems from the kitchen being a special place in the home, where elements of nature are used and transformed: water, fire, air and earth. The technical units in the kitchen, taps and extractor hoods can disappear and re-appear by means of a mechanical system to offer an absolute sense of elegance. The Filò kitchen revisits the archetype traditional kitchen in a contemporary key. The very name recalls family life when people chatted and told children fairy stories around the fire in winter. Filò presents the Fusion finish that simulates the effect of brushed metal surfaces with a strong visual impact, and diamond patterned screen printed glass which unites past and future. Find it at Form, form.com.mt
Hot kitchen trends 2016 The SCIC 2016 kitchen range concept sees the creation of interior solutions, from concept to completion: open plan, brushed steel, and super storage. Find a large selection of new SCIC kitchen displays available at Satariano, satariano.com
Unleash the rawness
Get the in-demand industrial kitchen look through metal. Set off the rawness of it with cabinetry fronted in the warmest of solid woods. Find it at Brands International, brands.com.mt
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Seasonal
each
issue of wanted focuses around
three l o c a l s e a s o n a l foods
stars THE PEACH
it s a member of the rose family, and there are over 700 varieties of the fruit '
+ Although no one is really sure why they have that fuzzy skin, there’s a theory that suggests that the peach fuzz acts as an irritant to destructive insects, and prevents them from eating the fruit. + Their two basic types are clingstone and freestone. The flesh of freestone peaches separates easily from the pit, which makes them ideal for eating fresh. In clingstone varieties, the flesh of the peach clings to the pit. These varieties are best for canning.
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+ They originated in China where they have been cultivated there for more than 3,000 years, and China is still the number 1 producer of peaches in the world. The peach was then brought to and cultivated in India and the Middle East,
where they were introduced to the Europeans. + Not only are they high in fibre and potassium, but they also contain reasonable amounts of antioxidant vitamins A and C. There is also scientific evidence that suggests that peach extracts are effective at killing breast cancer cells.
Seasonal
THE FISH
most fish reproduce by laying eggs, though some ' as great white sharks, give birth' to live babies called pups + It’s been proven that if part of a regular diet, fish meat and fish oil reduce the probability of heart attack, protect bones, prevent the occurrence of cancer, and slow down the ageing process. + Most brands of lipstick contain fish scales. + Fish can form schools containing millions of fish. They use their eyes
and a “lateral line” to hold their places in the school. The lateral line is a row of pores running along the fish’s sides from head to tail - special hairs in the pores sense changes in water pressure from the movements of other fish or predators. + Sharks are the only fish that have eyelids.
fish, such
+ Most fish can’t swim backwards. Those that can are mainly members of one of the eel families. + After journeying across the ocean, salmon can find the river where they were born. In the Yukon River in Alaska and in Canada, certain tagged Chinook salmon covered nearly 2,000 miles in 60 days.
+ Most fish have taste buds all over their body.
THE TOMATO there are about 10,000 varieties of tomatoes across the globe + In the 1700s, a lot of Europeans thought they were poisonous because aristocrats were getting sick after eating them which was actually due to the pewter plates, not the tomatoes. The high acidity in tomatoes makes them potentially hazardous when they come in contact with heavy metals.
+ The cold air in the fridge stops them from ripening, and ripening is what gives them more flavour. The cold temperature will also alter the texture of the tomato, breaking down the membranes inside the fruit walls and turning it mealy.
+ Thanks to the acid in them, tomato pulp can be used on the face to clear up blemishes and help diminish oily skin. + The first tomatoes weren’t red, but rather small and yellow, which likely explains the Italian word given to them when they were
brought to Europe: pomi d’oro, (translated: yellow apples). + China is the largest producer of tomatoes, followed by the USA. + They can reduce the risk of heart disease with their nutrients niacin, folate and vitamin B6.
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Fine Food
THE CHEF KINGS
Four of Malta’s most celebrated chefs bring you their ideas for dishes using this season’s FISH.
01
Andrew Borg Chef Patron, Black Pig
Poached dentex in ‘ta betta’ olive oil with charred pickled onions & fresh almonds Serves: 4 Chef: Andrew Borg, Black Pig Photography: Tonio Lombardi 400g dentex fillet 300g olive oil 4 white onions, whole 150g water 50g brown sugar 80g champagne vinegar 4 fresh almonds fleur de sel* 40g aged balsamic vinegar Note: *Fleur de sela is a hand-harvested sea salt that is only the top layer scraped before it sinks to the bottom of the salt pans.
Method Blanch the white onions without peeling in boiling water for 5 minutes (this will eliminate the raw taste of the onions). Cool in the fridge until firm, cut in half and separate the onion layers. Place the water, Champagne vinegar and brown sugar in a stainless steel pot, and cook until the sugar has melted. While still hot, immediately pour on the onion petals, cover and refrigerate for at least 2 hours. Warm the olive oil to 60 degrees, place the fish and cook for approximately 12 minutes. Lift the fish from the oil (being extremely careful), and drain it on kitchen paper, then cut into 4 and season with fleur de sel.
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Fine Food
Heat a non-stick pan, drain the pickled onions and char until almost burned. Place the fish on its side and serve with the charred onions and balsamic vinegar. Grate the fresh almonds over the onions and serve.
Wine Chardonnay “Lowengang� 2012 Tenutae Lageder from Philippe Martinet Fine Wines. A wine of crystalline appearance with golden streaks. Fine oak gives this wine its richness but still
maintains a gorgeous balance, working perfectly well with the dentex poached in olive oil. Plating: Plate by Sue Mifsud Ceramics.
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Fine Food
02
Joseph Vella Executive Chef, Hilton Malta
Tuna niçoise Serves: 2 Chef: Joseph Vella Executive Chef, Hilton Malta 2 slices fresh tuna 60g french beans 60g new potatoes 4 hard boiled quail eggs 2 whole red pepper 2 sun-dried cherry tomatoes 60g mixed salad leaves salt & pepper 50ml olive oil 50g black olives 50g marinated anchovies 1 tbsp olive tapenade Method: Boil the quail eggs in salted boiling water. Then refresh in cold water; shell the eggs in halves. Boil the French beans and add some garlic, basil and olive oil. Boil the new potatoes, and cut in half. Chop the sun-dried cherry tomatoes and anchovies fillet. Roast the red pepper, peel and clean from the seed. Lay the pepper down as a carpet and place the chopped sun-dried cherry tomatoes and anchovy fillet on it, according to the image. Heat the griddle pan, season the tuna steak, lightly coat with extra virgin olive oil, and sear on both sides for 3 minutes. It’s very important to ensure that the tuna is not overcooked, as it will turn tough.
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Photography: Alan Carville
Fine Food
Place the grill tuna steak on top of the French beans in the middle of the plate. To serve, add 1 tablespoon of olive tapenade with some herb oil. Assemble as shown in the image, starting with the fennel and spinach. Add the meagre on top and finish with the pumpkin purĂŠe and some olive oil.
Wine 4.7.7. Puglia Rosso I.G.T. (Syrah) Alberto Longo from finewines.com.mt. Rich, intense and persistent, this Syrah has a wellbalanced, silky tannin content.
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Fine Food
03
Junifa Sundayana Head Chef, Zest Restaurant, Hotel Juliani
Sea bass in a citrus grove Serves: 6 Chef: Junifa Sundayana, Hotel Juliani For the sea bass 3 sea bass, about 600–800g each, filleted and pin-boned 170g salt 1 litre water oil, for frying 1 knob of butter 50g baby spinach leaves, washed and dried For the prawn, lychee and cashew nut dumplings 60g bean curd skin (1 sheet typically yields 6 rolls) 6 prawns (80g), cleaned well 30g lychees 30g cashew nuts salt & pepper 1 egg For the clementine purÊe 5 clementines, skin on 1 vanilla pod, split 175g sugar salt For the glazed clementines 250ml orange juice 50ml chardonnay vinegar 1 sprig thyme, chopped 50g butter 2 clementines, peeled and segmented For the lemon foam 5 lemons, juiced 125g sugar 100ml fish stock 20ml double cream 1 tsp lecithin
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Fine Food
Method For the clementine purée, add the whole clementines and the split vanilla pod to a large pan and cover with water. Place over a medium heat and bring to a boil, then simmer for about 1 hour until the clementines are completely soft, topping up with extra water if needed.
Method for the lemon foam Place the lemon juice and sugar in a pan over a medium heat. Stir until the sugar has dissolved and continue to cook until it forms a syrup. Finish the lemon foam by adding the stock, cream and lecithin to the warm syrup and frothing the mixture using a hand blender to create a foam.
Once cooked, drain the clementines from the water and place whole in a blender. Blitz to a smooth purée, then add the sugar and a pinch of salt, and blend again to combine. Pass the purée through a fine sieve, setting aside until ready to serve.
Method for the prawn, lychee and cashew nut dumplings Gently combine the cleaned prawns together with the cashew nuts and lychee in a blender until a finely chopped mixture is formed.
Photography: Alan Carville
Method for the clementine glaze Add the orange juice, vinegar and thyme to a small pan and place over a medium heat. Cook until reduced by half, then set the glaze aside to cool. Heat the 50g of butter over a medium heat and allow to foam. Add the clementine segments and the reserved glaze. Toss everything to warm through and coat in the glaze. Remove from the heat and transfer into a large bowl, keeping warm until required.
Open the bean curd skin into 12x12cm squares. Gently place a spoonful of the filling on the skins. Roll each skin like a spring roll, making sure both sides are closed firmly. Brush the rolls with egg and let them rest in the fridge for 5 minutes. When ready to serve, heat the oil in a medium size pan and fry until golden brown. Method for the sea bass Preheat the oven to 200C/gas mark 6. Make a brine for the sea bass by stirring 170g of salt into 1 litre of water until dissolved. Add the fillets and leave for 10 minutes.
Rinse the brine from the sea bass fillets with fresh, cold water and pat dry with kitchen paper. When ready to serve, add a good drizzle of oil to another pan and place over a medium heat. Lay the sea bass fillets skin-side down in the oil and cook for 5–6 minutes until the skin is golden. Once the sea bass is almost cooked, add a knob of butter to the pan and flip over to cook on the other side for 30 seconds. To serve, place dots of the clementine purée across each plate and add the sea bass fillets. Garnish with fresh spinach, which should cook from the heat of the fish. Divide the dumplings and clementines between the plates and finish with several spoonfuls of the lemon foam. Wine J. Moreau Chablis Le Clos Grand Cru 2014 from Farsons Direct. Powerful and complex, rich on the palate, with flavours of dry fruits and a delicate smoked finish.
23
Fine Food
04
Jeffery Joe Tanti
Senior Sous Chef, Le Méridien St. Julian’s Hotel & Spa
Pan seared meagre, pickled local fennel, wilted baby spinach & pumpkin purée Serves: 2 Chef: Jeffery Joe Tanti, Le Méridien St. Julian’s Hotel & Spa 500g fresh meagre, scaled and filleted with scored skin 200g fresh fennel, thinly sliced 200ml white wine vinegar 200ml water 200g sugar ½ orange zest 300g baby spinach 200g pumpkin 50g butter 20ml olive oil salt & pepper Method for the pumpkin purée: Preheat the oven to 180C. Peel and cut the pumpkin into 2cm cubes. Place on a baking tray covered with foil and roast for 35-40 minutes, until soft. Place in a blender and blend into a smooth paste, adding butter and season to taste. Pass through a fine conical strainer and set aside. Method for the pickled fennel: In a small pot combine the water, sugar and vinegar, and bring to a boil. After the sugar dissolves, remove from the heat and add the thinly sliced fennel and orange zest. This can be made in advance and stored in a jar. Method for the meagre: Sear the meagre skin side down in a frying pan with some olive oil until it’s crispy. Wilt the baby spinach with some olive oil and season with salt. Place it on a napkin to absorb any excess liquid. Drain the fennel and heat it up slowly. Assemble as shown in the image, starting with the fennel and spinach. Add the meagre on top and finish with the pumpkin purée and some olive oil.
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Wine Bourgogne Chardonnay, France from Dical House. Elegant and fruity, this rich and delicate wine is ready to drink.
Fine Food
Photography: Alan Carville
25
Our Eco
which fish are ok to eat?
Absoultely, Always:
In an age of over-fishing and crashing marine stocks, it’s difficult to keep track of which fish are ethically kosher to eat. Although it’s a somewhat grim picture, there are some highlights (mussels and oysters: green light!)…
Artic char
Halibut (pacific)
Herring
Oysters
Pollock
Sablefish
No, Never:
Blue Tin Tuna
Monkfish
Chilean Sea Bass
Orange Roughy
Jellyfish
Squid
Mackerel
Trout
Mullet
Mussels
Cod (Atlantic)
Dog fish
Flounder
Grouper
Sharks
Skates
Sole (Atlantic)
Tilefish
Halibut (Atlantic)
Anchovy. Low in mercury, high in omega3s. Available canned, salted, pickled in vinegar, and fermented in Asian sauces. Though flavourful and good for you, anchovy numbers in the North Atlantic and Mediterranean are at an all-time low.
26
Crab. Thanks to the disappearance of their main predators, crabs are doing quite well. King crab from Russia, much of which ends up in chain restaurants, is considered overfished.
Cod, Pacific. An excellent alternative to Atlantic cod. Though there is some bycatch with trawl-caught Pacific cod, much is caught with bottom longlines, which have lower rates of bycatch.
Haddock. Bottom-longline and hook-andline-caught haddock from the United States and Canada is a good choice (and an excellent alternative to cod in fish and chips). Much haddock, unfortunately, is still caught with trawls, with high bycatch levels.
Lobster. Sweet- fleshed Atlantic lobster is generally a good choice, though there is uncertainty about overfishing in the Gulf of Maine. Spiny or rock lobster from Central America, much of which ends up in chain restaurants, is overfished with substandard gear that kills and cripples divers.
Salmon. Industrially farmed salmon (the market name is generally Atlantic salmon) is spreading sea lice to wild stocks, contaminating coastal environments. It can also be very bad for you. Favour sustainably fished wild Alaska salmon.
Scallops. Farmed scallops, generally sold as bay scallops from Asia and South America, are generally a good choice. Atlantic scallops (sold as giant scallops) are not overfished, but they are dredged, which damages the seafloor.
Sources: Seafood Watch, Greenpeace International, Fish Week
Sometimes, Depends:
Food Inspiration
Prep: Ann Urpani Photography: Alan Carville Brass tray, board, green bowl on the board, and map backdrop board from LOFT
get stuck in 28
Food Inspiration
This issue is all about light summer eating... super salads, glorious fish and fruit-inspired desserts.
DO TRY THESE AT HOME. 29
Tricolore pasta salad
the time is nigh have them on their
own
or include them
in a barbecue spread
but you know it.... the more interesting the salads, the more interesting the meal
30
s na tu al ad
Photography: Alan Carville Salads: Robert Maxwell Royal Doulton Gordon Ramsay Bread Street dinner plate (pasta), Royal Doulton Fable Blue Tree dinner plate (potato), and Royal Doulton Fable Garlan dinner plate (beetroot), Flower bags, all from The Kitchen Store.
& to ta
Raw beetroot salad with pear & feta
Po
Food Inspiration
31
Food Inspiration
Raw beetroot salad with pear & feta Cook: Robert Maxwell Serves: 4 Photography: Alan Carville Ingredients 4 beetroots, cleaned, peeled and cut into fine matchsticks 3 ripe pears, peeled, cored and cut into matchsticks 200g feta cheese 1 small bunch fresh baby mint leaves salt & pepper For the dressing 6 tbsp extra virgin olive oil 1 pinch sea salt 1 pinch freshly ground black pepper 1 lemon, juice of Method If you have a matchstick peeler or mandolin, it really helps with this recipe, as the thinness of the beetroot and pear is important. Dress the beetroot and pear matchsticks in a little of the lemon oil dressing and season with salt and pepper to taste. Crumble the feta cheese and sprinkle the baby mint leaves over the beetroot and pear. Wine 2014, Delicata Medina Ġellewża, I.G.T. Maltese Islands. Beets are contentious and a lemon dressing can make many a wine taste unflattering, but this soft and fruity, light-weight dry red wine made from Malta’s own Ġellewża grape will do the trick. It’s light and tangy enough, earthy like the beetroot and can be enjoyed slightly chilled.
Potato & tuna salad
Tricolore pasta salad
Cook: Robert Maxwell Serves: 4 Photography: Alan Carville
Cook: Robert Maxwell Serves: 4 Photography: Alan Carville
Ingredients
Ingredients
500g new potatoes or potatoes, quartered 1 carrot, chopped julienne 150g green beans, trimmed, cut into thirds ½ green bell pepper, chopped julienne ½ red onion, cut into thin rings 150g mushrooms, chopped into cubes ½ lemon juice 3 basil leaves, finely chopped 1 can tuna fish salt & pepper to taste
4 small radishes, thinly sliced 2 hard boiled eggs, chopped 100g peas ½ onion, finely chopped 2 small stalks local celery, finely chopped 4 white mushrooms, thinly sliced
For the dressing 120ml olive oil 20ml red wine vinegar 2 tsp wholegrain mustard ½ garlic clove, crushed splash of water salt & pepper to taste Method Make the vinaigrette by mixing all the vinaigrette ingredients together. Place the chopped cubed mushrooms in a jar and cover with the vinaigrette. Close the jar and marinate the mushrooms for an hour. Meanwhile, very quickly blanche the carrots and green beans, followed by placing them in ice water. Boil the potatoes and chop the rest of the ingredients. After an hour, mix in the marinated mushrooms with the rest of the salad ingredients, mixing in the potatoes last so that they don’t get too mushy. Serve cold. Wine 2015 Delicata Medina Sauvignon Blanc, D.O.K. Malta. This white wine’s zest and zippy citrus flavours deal with the sharp, wine-unfriendly vinaigrette.
For the dressing 5 tbsp mayonnaise 1 tsp ketchup couple dashes tabasco sauce 1 dash worcestershire sauce splash lemon juice salt & pepper to taste Method Boil the pasta, then mix in a little olive oil to keep it from sticking. Leave to cool. Mix all the ingredients together for the dressing. Once the pasta has cooled, mix all the salad ingredients together and then coat with the dressing. Serve cold. Wine Delicata NV, Girgentina Frizzante I.G.T. Maltese Islands. This dry semisparkling white wine, made from Malta’s native greenskinned grape, has bright Granny Smith appley flavours and a tad of extra heft. The delicate froth of this Brut cuts perfectly through that awkward-to-match eggy texture, while the creamy finish knocks out the tricky mayo.
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Food Inspiration
34
Food Inspiration
it's wiser to choose tender baby spinach leaves. the l a r g e r the l e a v e s the more likely
they are to be tough
or stringy.
RECIPE ON PG 44 >> 35
cevic Food Inspiration
tuna + salmon ceviche salad
36
love it
RECIPE ON PG 44 >>
Cook: Ann Urpani Photography: Alan Carville Brass tray, green bowls, geometric candleholders and background map board from LOFT. Fork and teaspoon by Carrol Boyes from Ann Urpani.
che. healthy
delicious... + try it once and you'll
forever!
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Food Inspiration
Octopus terrine Serves: 5 Chef: Junifa Sundayana, Hotel Zest Restaurant Juliani Ingredients 1kg octopus 2 chillies 20g fresh mint 10g fresh garlic 8 bay leaves 50ml olive oil 20 gelatin leaves
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Method Combine the chillies, fresh mint, garlic, bay leaves and olive oil. Cut the octopus into fingers and coat well with the marinade. Pack in a vacuum pouch and seal. Cook for 6 hours at 100C. Once cooked, remove the octopus from the pouch and strain the juice, setting it aside. Shave the octopus into 1cm coins. Line a 20cm x 15cm tray with cling film. Combine the reserved juice with 20 gelatin leaves and place in the bottom of the tray. Evenly layer in the octopus coins. Refrigerate overnight to set.
Serve with recommended accompaniments, such as pickled ginger, caviar, cucumber sorbet, and puréed avocado with a hint of lime. Wine Prosecco di Valdobbiadene (Brut) Althe’a from finewines.com.mt. Since this dish has somewhat savoury peaks from the caviar, balanced by sour (ginger), a nice dry Prosecco will really compliment these flavours.
Food Inspiration
RECIPE ON PG 44 >>
Cuttlefish & guanciale salad with dashi
39
Food Inspiration
Seared black & white sesame tuna Cook: Ann Urpani Photography: Alan Carville Dinner plate, green bowl and map background from LOFT
40
Food Inspiration
The
Freshest of
RECIPE ON PG 45 >>
Fresh Wonderful & bountiful this issue:
Fresh fish and seafood recipes using all that's locally available. Get ready for a fresh fish sensory overload. 41
Food Inspiration
Vietnamese chilli & lime prawns.
42
RECIPE ON PG 45 >>
Food Inspiration
" this is just as good with this sauce and is the 'essence of chicken thai" - sweet, sour, salty and hot and simply delicious
Fish wi t
h th ai 3
fl a vo
ur
ed
ce u sa
RECIPE ON PG 48 >> 43
Food Inspiration
Baby spinach salad Serves: 2 Cook: Ann Urpani Photography: Alan Carville Ingredients 200g baby spinach ¼ cup walnuts ¼ cup dried chinese red dates shaved parmesan cheese 1 tbsp black & white sesame seeds 1 tsp black truffle oil* to finish *We used TartufLanghe truffle oil from Dical House
For the dressing 1 tbsp miso paste 4 tsp sesame oil ½ tsp teriyaki sauce 2 tsp yuzu* NB: *Find yuzu at oriental food supermarkets. Alternatively, create a similar taste by using 3 parts lime, 1 part orange juice.
Method Arrange the spinach leaves on a plate and sprinkle over the walnuts, dates and sesame seeds. Drizzle over the dressing and top with the Parmesan and drops of the truffle oil.
200g fresh salmon*, cut into 2cm cubes 1 red chilli, finely sliced 1 medium cucumber, peeled and deseeded, finely sliced 3 bell peppers - red, yellow & green 2 spring onions, finely sliced 1 fennel bulb, finely sliced Bunch fresh coriander, roughly chopped (leaves only) *Any firm fresh fish can be substituted.
For the dressing 2 tsp chilli paste ½ cup lime juice 4 tsp yuzu* 2 tsp soy sauce 1 tsp garlic, minced 1 tsp fresh ginger, grated sea salt & freshly ground pepper to taste *Find yuzu at oriental food supermarkets. Alternatively, create a similar taste by using 3 parts lime, 1 part orange juice.
Method Combine all the ceviche ingredients. Mix the dressing ingredients well. Serve the ceviche ingredients into bowls and drizzle to taste with the dressing. Wine Boutari Santorini from Dical House. This Greek wine is characterised by its brilliant colour, rich citrus aroma, wonderful balance on the palate and lingering pleasant finish. Thanks to its acidity and minerality, this wine is an ideal match for this dish.
For the ceviche
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200g fresh tuna*, cut into 2cm cubes
fleur de sel* to taste edible flowers
(find them at Pama supermarket or Piscopo Burmarrad)
mint leaves 2 dried shiitake mushrooms ½ sheet kombu seaweed 500g bottled mineral water 20g bonito flakes 10g fresh ginger 10g good quality soy sauce NB: *Fleur de sel is a hand-harvested sea salt that is only the top layer scraped before it sinks to the bottom of the salt pans.
Method The day before you’re going to serve, soak the shiitake mushrooms and seaweed in the mineral water and leave in the fridge for at least 18 hours. The next day, put the soaked seaweed and mushrooms in a stainless steel pot, add the ginger and cook for 30 minutes on very low heat (ideally never exceeding 60 degrees). This is you making dashi - cooking stock used in Japanese cuisine. You should be able to hold your finger in the pot for at least 5 seconds - or invest in a thermometer. When ready, strain the dashi and pour over the bonito flakes; infuse for 2 minutes. Strain and season with soy sauce, then chill until needed. Score the cuttlefish with a very sharp knife. In a non-stick pan, melt the butter on high heat and sear the cuttlefish on the scored side until lightly brown (2 minutes). Take off the heat and add the honey, lemon juice and season with the fleur de sel. Let the cuttlefish cool, but don’t refrigerate.
Tuna & salmon ceviche Serves: 4 Cook: Ann Urpani Photography: Alan Carville
2 cuttlefish, 150g each (cleaned) 20g thyme honey 20g salted butter ½ lemon, juice 12 guanciale, thinly sliced olive oil (used ‘Ta Betta’)
Cuttlefish & guanciale salad with dashi Serves: 4 Chef: Andrew Borg, Black Pig Photography: Tonio Lombardi
Cut the cuttlefish in manageable pieces and arrange on a plate alternating with the guanciale. Dress the salad with the olive oil, mint and flowers, then pour on the chilled dashi.
Food Inspiration Wine Sybille Kuntz 2013 Mosel-Riesling Qualitätswein trocken from Philippe Martinet Fine Wines. Medium-bodied, fresh and spicy on the nose with hints of minerality and ripe apple aromas, this wine pairs perfectly with the cuttlefish and the fatty guanciale, as it’s refreshing and elegant on the palate with a greenish apple finish. Plating: Plate by Sue Mifsud Ceramics. Cutlery & napkin from BUTLERS.
Seared black & white sesame tuna
Method for tuna Cut open the green tea bags and take out the leaves. Combine with the lemon grass, sesame seeds, and salt. Pour evenly over a chopping board and roll the tuna in the mix to coat well. In a hot pan, sear for 2 minutes on both sides, being careful not to over-cook. Arrange on a plate with the garnish and drizzle over the dressing to your liking. Wine 2015, Delicata Medina Syrah, Carignan Grenache, D.O.K. Malta. The combination of tuna steak, oriental garnish and the twang from seeds and green tea calls for a lightbodied red with just a touch of smooth tannin. This unique blend with Carignan pairs well with some mild coconut, too. Unlike most whites, this stalwart dry red wine is flavourful and won’t flub.
(served with coconut rice)
Serves: 4 Cook: Ann Urpani Photography: Alan Carville Ingredients for the tuna 2 tuna steaks (about 2½ cm thick) 2 sticks lemon grass, minced 4 bags green tea 2 tbsp black sesame seeds 2 tbsp white sesame seeds 1 tbsp sesame oil sea salt to taste For the dressing: 1 pink grapefruit juice 3 tsp soy sauce 2 tsp sesame oil For the garnish: 1 thumb-sized piece fresh ginger, peeled and finely chopped 1 medium red chilli, finely sliced 2 spring onions, finely sliced 2 handfuls fresh coriander, finely chopped
Vietnamese chilli and lime prawns Serves: 2 Cook: Andrew Chubb Photography: Alan Carville
in a small food processor (or mortar & pestle) and whizz to a paste (the paste should be like tomato ketchup in texture). Peel and de-vein the prawns leaving on the heads and tails only. Lay them out in a small tray and pour over the marinade mix well. Leave to marinate in the fridge for at least 2 hours or up to 6 hours. Heat a non-stick pan with the remaining coconut oil (until hot). While the pan is heating, scatter a board with half the coriander and slices of lime. Once the pan is hot, fry the prawns quickly - a few minutes on each side - just until they turn pink. Be careful not to overcook! Arrange the prawns on the board and sprinkle over the remaining coriander. Squeeze the fresh lime over the prawns as you eat them. *I like a bit of heat, so I leave the seeds in - if you are worried about heat in the dish remove some or all of the seeds. The chillies from Asia Food Store have a good amount of heat for asian cooking, unlike the ones you usually find in regular supermarkets.
Wine Domaine de la Baume Pinot Noir Rosé from P. Cutajar & Co. This 100% pinot noir bouquet of freshness from the LanguedocRoussillon region has an intense, vine peach and citrus nose, which marries so well with the balance of Vietnamese flavours.
Ingredients 8 large uncooked prawns 1 lime 2 red chillies*, roughly chopped 3 large garlic cloves, roughly chopped 1 tbsp white sugar 2 tbsp coconut oil 1 tbsp fish sauce 1 handful coriander leaves, roughly chopped Method for the marinade Place the chillies, garlic, sugar, half the coconut oil, and fish sauce
Cook’s tip:
“When choosing fresh prawns, they should smell fresh and clean, not fishy, and should look moist. Avoid any that look dry or that have broken or cracked shells.” 45
salt-baked
fish
of
Chef: Craig Housley (Chef), Janine Camilleri (Sous Chef), The Galley Photography: Tonio Lombardi 46
seabass recipe >>
Food Inspiration
sea bass
al sa l e
Serves: 4 Chef: Craig Housley (Chef), Janine Camilleri (Sous Chef), The Galley Photography: Tonio Lombardi Ingredients 600 to 700g whole sea bass fish 700g rock salt 300g fine salt water 1 lemon, sliced thyme Method Preheat the oven to 160C. Tuck the lemon slices and thyme sprigs into the cavity of the fish. Combine the
rock salt and fine salt into a bowl, add a bit of water and mix, until the salt has the consistency of damp sand. (If the mixture feels too wet, add more salt; if too dry, stir in a bit more water). Line a large-rimmed baking sheet with baking paper. Using half of the damp salt, form a bed for the fish. Place the fish on top, and pack the remaining salt over it to form a covering. Bake the fish to an internal temperature of 135-140 degrees, about 25 minutes. (You can just poke an instant read thermometer right through the salt, into the fish). Remove from the oven and let stand for 10 minutes. With the back of a wooden spoon, crack and remove the hard, pale brown crust of salt. Remove the skin and fillet the fish.
Serve with your best olive oil, lemon wedges, and with vegetables and roast potatoes. Wine Donnafugata SurSur from S.Rausi Trading. This newly created single-variety wine made from Grillo grapes (an indigenous grape to Sicily), is fresh and fruity, with notes of white peaches and grapefruit. It matches well with roast fish and is the perfect summer wine!
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Food Inspiration
Fish with thai 3 flavoured sauce Serves: 4 Cook: Andrew Chubb “This recipe is just as good with chicken and can be served as a salad or with steamed green vegetables as it is here. The sauce is the ‘essence of Thai’ - sweet sour, salty and hot - and simply delicious! I have used local Awrat fish in this recipe, as it’s accessible and inexpensive, but any other firm white fleshed fish would be okay.” For the sauce 2 red chillies, roughly chopped 2 green chillies, roughly chopped 4 large cloves garlic, roughly chopped 1 tsp coriander powder 3 tbsp tamarind paste 4 tbsp palm sugar 4 tbsp fish sauce ¼ cup water
1 handful coriander leaves, roughly chopped 1 tbsp coconut oil For the fish 3 tbsp flour 150 ml beer cooking oil (e.g. sunflower) for frying
garnish if you wish). Simmer for about 10 minutes to thicken a little. Turn off the heat and set aside. The flavours will meld a little while the sauce rests.
Ingredients
Before you cook the fish, steam the greens and keep them covered - they should stay hot while you cook the fish. Heat a pot with the cooking oil while the oil is heating. Place the flour and beer in a bowl and whisk to a light batter. Put the fish slices in the batter and mix with your hand. When you pull out a piece, the batter should leave a thin coat on the fish. When the oil is hot (180C if you have a thermometer otherwise dip a corner of a fish piece in the oil should start to sizzle) carefully drop the fish pieces in the oil. Have a fork ready to separate the pieces if they start to stick and don’t overcrowd the pot. It’s okay to cook in batches if you need to. You should only need 3 or 4 minutes to bring the batter to a golden brown. Remove to a plate with kitchen paper to drain the oil.
For the hollandaise sauce
Arrange the fish on the plate with the steamed vegetables and drizzle over the sauce or serve it on the side. Wine Torres Viña Esmeralda 2015 from P. Cutajar & Co. Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit and tropical passion fruit. Sensual and silky on the palate, framed by seductive, delicate acidity, this wine is sublime with seafood, fish and patés.
For the veg bok choy or spinach, steamed
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Method Place the chillies, garlic and coriander powder in a food processor (or mortar & pestle) and whizz to a rough paste. Heat the coconut oil in a pan and fry off the paste until fragrant.
Grilled gozitan asparagus with poached egg, hollandaise sauce & lemon dressing
Add the tamarind paste, fish sauce and water, followed by the sugar and coriander leaves (save some leaves for
Serves: 2 Chef: Craig Housley (Chef), Janine Camilleri (Sous Chef), The Galley
12pc gozitan asparagus 2 eggs
10ml white wine vinegar 125g butter 2 egg yolk
½ tsp white wine vinegar or tarragon vinegar pinch salt splash warm water lemon juice
For the lemon dressing juice of 1 lemon zest of ½ lemon 500ml vegetable oil 100ml olive oil 1tbsp light brown sugar salt & pepper to taste Method for the hollandaise sauce: Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, ½ teaspoon tarragon vinegar or white wine vinegar, a pinch of salt and a splash of warm water in a metal or glass bowl that will fit over a small pot. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, for about 3-5 minutes. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water). Season with a squeeze of lemon juice. Keep warm until needed. Method for the lemon dressing: Add the lemon juice, zest and brown sugar to a bowl and whisk together briefly. Once these are well mixed, slowly add the vegetable oil, whisking the whole time, then the olive oil in the same manner. Method for the dish: Clean the asparagus, remove the brown triangles all away down to the stem. Then blanch in boiling salted water for 1 minute. Take out and cool in iced water. Dry with paper towel,
Food Inspiration season and drizzle with olive oil. Heat the grill and colour the asparagus. (You can do this in a pan if you don’t have a grill.) Fill a pot with water and bring to the boil then simmer (low heat) and add 3 tablespoons of white wine vinegar and a pinch of salt. With a whisk, whisk the water fast so a whirlpool forms. Take out the whisk and open the eggs so they fall into the middle of the pot. The vinegar will help keep the white of the egg together. The egg should take 3-4 minutes. Place the grilled asparagus on your serving plate. Place the poached egg on top. Pour 2 nice spoons of hollandaise sauce over. Add a sprinkle of salt on the egg. Drizzle the lemon dressing around the plate to serve. Wine Donnafugata Prio from S.Rausi Trading. Prio is a newly created singlevariety wine, made from Catarratto grapes (an indigenous grape to Sicily). With a delicate bouquet of white flowers, savoury and ample on the palate with pleasant hints of citrus, it pairs well with vegetarian dishes.
49
Food Inspiration
THE U LT I M AT E SALMON G R AV L A X 50
Food Inspiration
here’s how....
Serves: 10-15 as a starter Chef: Steve De Domenico, Rocksalt Photography: Tonio Lombardi Ingredients 1kg skin-on salmon fillet 80g coarse sea salt 80g soft brown sugar crushed black pepper to season zest of 1 lemon zest and juice of 1 grapefruit small bunch dill, roughly chopped 50ml tanqueray ten gin (or a decent, floral gin)
Method Pat the filleted fish dry and place it skin down on a tray. Mix the salt, brown sugar, black pepper, dill and zest of both fruit in a bowl. Then cover the top side of the fish, rubbing the mixture into it, covering it equally. Drizzle the gin and a little juice of the grapefruit over the fish, and then wrap the whole fish tightly in cling film. Put it back on the tray and place another tray over it to weigh down the fish. Try to turn the fish around every 12 hours to get an even cure. You can leave it in the fridge for 3 to 4 days,
but the longer you leave it the more it will cure. Remove the salt and sugar mix before serving. Wine Château de Roquefort Le Petit Salé from Philippe Martinet Fine Wines. The Clairette with some Vermentino has a grapefruit sharpness and bite, a saltiness and intense citrus fruit on the mid-palate, along with some fresh herbs. It’s super fresh and crunchy crisp, which works very well with the gravlax.
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Sweet
plum mille-feuill e with vanilla ice cream Serves: 4 Chef: Andrew Borg, Black Pig Photography: Tonio Lombardi
400g butter puff pastry 4 ripe plums 150g clotted cream 500g fresh cream 6 egg yolks 110g sugar 2 vanilla pods icing sugar for dusting Method Open the puff pastry to a thickness of 2.5cm and cook in a 190C oven until golden brown (35-50min).
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Lower the heat to 150C and continue cooking for another 45 minutes. Leave to cool at room temperature. Pour the fresh cream, egg yolks, vanilla pods and sugar in a pot and continuously stirring, cook on low heat until it reaches 82 degrees on a thermometer. Strain and chill immediately. Churn in an ice cream machine. Store in a freezer for at least 2 hours before using. Whip the clotted cream and chill. Slice the plums in 5mm slices. Slice the puff pastry vertically into 4, and then slice each portion horizontal into 3. Assemble the mille-feuille by placing the base of the puff pastry on the
plate. Add a spoon of clotted cream and plum slices, and then repeat with the second layer and dust with icing sugar. Serve with a scoop of vanilla ice cream. Wine Muscat Beaumes de Venise 2011 Famille Perrin from Philippe Martinet Fine Wines. Fullbodied and suave on the palate, this wine is sweet with intense mouth-filling flavours of honey, flower oil, caramelised citrus, marmalade, and tangerine. Yet, its vibrant acidity ensures a long, clean finish. It matches perfectly with the ripe plums and vanilla ice cream.
Sweet
peach tatin
tarte tatin is traditionally made
with apples but works
very well with sweet summer
peaches
Serves: 4 Cook: Andrew Chubb Photography: Alan Carville
4 large ripe freestone peaches, halved, stone removed 3 heaped tbsp brown sugar 100g butter 1 roll puff pastry - defrosted, unrolled whipped cream to serve
Method Preheat the oven to 220 or 200C fan forced. Melt the butter in a pan, and just before it starts to bubble, add the peaches skin side down with half the sugar. Cook for a couple of minutes and turn the peaches. Sprinkle the remaining sugar and cook for another 2 minutes, then take off the heat. Drape the pastry over the peaches and carefully (not burning your fingers) tuck the edges of the pastry tightly around the peaches. The pastry will form a bowl for the fruit and sauce. Transfer to the hot oven for about 15 minutes or until the pastry is puffed and golden. Remove from the oven and place the serving plate over the pan and quickly flip out the tart. Serve with whipped cream.
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stunning peach tart
"this is such a tasty dessert and so simple to do. I've been making this for years and 54
it works out beautifully every time"
Sweet
Serves: 6 Cook: Ann Urpani Photography: Alan Carville
1 roll puff pastry 2 tbsp marmalade 2 tbsp amaretto 1 tsp hot water 5 or 6 ripe peaches, sliced thinly 1 tbsp slivered almonds For the frangipane 125g butter ½ cup white sugar 2 eggs 1 cup ground almonds 2 tbsp plain flour 1 tsp vanilla extract Method First make the frangipane by mixing all the above ingredients well in a bowl with a wooden spoon (it should resemble a paste). Preheat the oven to 180C. Place the puff pastry into greased tart tin (c. 22cm) and blind bake until golden. Mix the marmalade, amaretto and hot water together, and brush or spread over the bottom of the pastry, then spread over the frangipane evenly. Then arrange the sliced peaches on top. Place back in the 180C oven for c. 15 mins. Half way through the baking, take out the tart and brush over the remaining marmalade mix and sprinkle over the slivered almonds, and then place back in the oven to finish. If you have a very sweet tooth you could substitute peach jam for the marmalade.
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Embrace our Uniqueness!
FOR ORIGINAL AND TRENDY CONCEPTS CHOOSE CAMILLERI CATERING T. 21 472 255
INFO@CAMILLERICATERING.COM
WWW.CAMILLERICATERING.COM
Sweet
Plum & chantilly cream mille-feuille Serves: 4 Chef: Craig Housley (Chef), Janine Camilleri (Sous Chef), The Galley Photography: Tonio Lombardi For the cream 400g plums 680ml whole milk 100g sugar ¼ tsp salt 2 tsp vanilla extract or vanilla crush 35g corn starch 1tbsp flour 4 large egg yolks 60g butter 225ml heavy cream, whipped to soft peaks Method In a medium-sized saucepan, stir together 500ml of the milk, sugar, salt, and the vanilla bean. (If you’re using vanilla extract or vanilla crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool. To complete, fold the whipped cream into the cooled pastry cream. Wash and cut the plums in small pieces. Take more than half of the pastry cream and add the plums, stir and leave aside. For the puff pastry bases Chef’s note: No one makes puff pastry nowadays. Too much time… too expensive. Just buy it. Roll out the sheet and 3 cut circles 7cm in diameter. Prick them with a fork and place on a non-stick tray. Put in a 180C oven for about 15 minutes or until golden brown. Each circle will make 3 portions. Place aside.
Build the mille-feuille a few minutes before serving. Place 1 disc of puff pastry on your plate, and with the plum cream cover the base. Best use a piping bag to make it easier. Then add another base and push softly. Then repeat it again. When it’s time to place the third disc, turn it around so the smooth side is facing up. Place it on top. You can garnish with the plain pastry cream you have left or with icing sugar. Serve. Wine Donnafugata Kabir from S.Rausi Trading. From Zibibbo grapes, pleasantly sweet and fresh, it shows typical notes of Moscato with hints of melon, orange rind and honey. A perfect match with cream based desserts.
Meanwhile, whisk the corn starch, flour, and egg yolks with the remaining 180ml of milk. Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk. Pour the now warm egg/milk mixture into the simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens. Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you did not use a pod).
57
us. Food
A part of the Villa Bologna vegetable gardens that were first implemented by Lady Strickland in the 1920s is now being used to grow pesticide-free fruits and vegetables. Emanuela De Giorgio and her team of volunteers talk to Wanted about a bright way forward.
Words: Lisa Borain Photography: Tonio Lombardi Location: The Veg Box, Attard
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Food Emanuela De Giorgio glows, particularly when she’s talking about food. It’s like an ethereal glow from within. It’s not a worked-on beauty, but one that seems as if it’s a connection to the earth; one that makes you wonder what she eats. She is the captivating epitome of the new brand of this generation. A particularity about her and her enthusiastic volunteers is that they use the collective in everything they talk about: our food, our children, our future. There’s Anita Vegh from Hungary who came to Malta after living a hectic London life. She now co-runs The Veg Box with Emanuela. Then there’s Alice from France who’s in her second year of landscape garden studies: “I love the idea of having fresh food and grouping local farmers. I really think this place has a bright future. It’s the first time I’ve ever worked on a vegetable garden. It’s a small project, but it has so much potential.” Neil Cassar is also a volunteer who knew Emanuela before. “I work on computers all day and I feel like I need this connection with nature. When Emanuela told me she needed help, I was in.” Emanuela herself has a background in marketing and sales for luxury hotels. She began gardening at Villa Bologna before the creation of The Veg Box. She was volunteering at a farm in Brazil when she realised that she wanted to grow vegetables full time, and she wanted to do it for others. “Our farmers are becoming extinct. No one wants to be a farmer anymore. Everyone wants to be in marketing or finance. What’s more important than food? What’s more important than good food for this generation and our children? We need to utilise our available land and we need young people to start seriously considering agriculture as a profession. Otherwise, we’re just going keep importing more and more. Eventually, we’re going to be completely reliant on outside countries. We could be self sufficient. We should be self sufficient.”
Freshly picked lettuce leaves and herbs, potatoes and fennel. Anita Vegh cooks for the team, using her homemade sauces out of seasonal produce, such as this fresh pesto.
59
Food
Our farmers are “ becoming extinct. No
one wants to be a farmer anymore. Everyone wants to be in marketing or finance. What’s more important than food? What’s more important than good food for this generation and our children?
”
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Food
When you’re there on that plot of land at Villa Bologna, looking out at the rows of vegetables that Emanuela and the team has so neatly and lovingly sowed, there is a tug from within that this is something we should be taking seriously. We used to have trades; everyone specialising in something. Whether you were a Lord or a carpenter, you had a role. The pursuit was balance, stability, happiness. Now it’s all become a little confusing. Now we’re pursuing the dream, but we’re not sure what the dream is. A bigger house, a bigger car, a bigger boat… all things that will make us happier. The scrambling pursuit is now on money, the currency to make our dreams come true. Emanuela is not incorrect. According to the NSO, the last stats revealed that sectors including agriculture, fisheries, quarrying, manufacturing, transportation, etc. registered higher losses in GVA of -11.2 percentage points as opposed to employment (-3.5 percentage points). This explains why wages paid by these
sectors have dropped accordingly. Conversely, other sectors that include financial and insurance activities, information and communication etc. registered more pronounced gains in GVA (+11.2 percentage points) rather than employment (+3.5 percentage points). As a result of this, wages for these sectors have grown. So it’s not just a theory - it is in fact happening. And why not, when money is much easier made on other professions? There is a spark of hope however. There’s an interesting divergent brand of young creatives that seem discerning. They seem like they’re responsible enough to know what’s good for them, for us all. They’re more empathetic, less materialistic, and far more collective than past generations have been. They’re not hippies and they’re not yuppies; they’re the balance that lies between. They care about history. They care about skills and craftsmanship. Luxury has a different meaning. This is discoverable across various professions: Architectural peers
congratulate themselves on sustainability foremost. Students of product and industrial design who worked by and for themselves are looking to partner with larger companies. The reason for this is that the pursuit of fame and notoriety is lessening as a priority for design students, who are focusing on work that can be beneficial to society and on experimental work with materials. The best young chefs are priding themselves on creating marvels with seasonal, local ingredients. The winemakers are all about biodynamic. There is clearly something of an awakening. Emanuela and her comrades are amongst this genre. They’re passionate about feeding others goodness, about creation, and about how they’re treating this earth. They go to great efforts to avoid pesticides at all costs and only use natural fertilisers at The Veg Box. This may glide off people’s tongues, but the reality of achieving this is not actually that easy.
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Food
Pesticides… these are the chemicals used to eliminate or control a variety of agricultural pests that can damage crops and livestock and reduce farm productivity. So you’ve got chemicals used to kill insects, to kill weeds, to kill rodents, and then others to control fungi, mould, and mildew. We know that pesticides are bad, but it’s probable that most don’t actually know how bad. The biggest problem with them is that they don’t always stay in the location where they’re applied. They’re mobile in the environment and often move through water, air and soil. The problem with this mobility is that when they travel, the pesticides come in contact with other organisms. In turn, they can kill non-pest organisms, which can drastically alter
62
the natural balance of the ecosystem. Counterproductively, by removing nonpest organisms, the environment can be changed to favour the pest. In addition to causing harm to wildlife, pesticides that travel from their original location are known to cause harm to humans. Human exposure to pesticides has caused poisonings, the development of cancer and the deaths of between 20,000 and 40,000 people worldwide each year. There is a host of other major problems that they cause, such as miscarriages and birth defects. Above this, another major problem associated with pesticide use is bioaccumulation and biological magnification, which gets quite technical, but it’s mainly the concept that since a lot of synthetic pesticides are not able to be broken down, once
they enter the body of an organism, they are permanently stored in the body tissue. This is then carried on to other organisms when ingested. (In short, the collateral is wide-spread and incessant.) So we know all this, and yet pesticides are still commonly used because the problem is that controlling pests, weeds and rodents saves a lot of crops from being destroyed, which means that in order to completely avoid pesticides, the produce output is going to be a lot smaller than those farms who use them. Emanuela: “At the Veg Box, our output is very small, but you know what you’re eating. To have a larger offering, we also bring in fruit and veg from other trusted farms.” Emanuela derives great satisfaction out of the fact that The Veg Box has become
There should be a “ relationship between
Food
the farmer and the people who are buying the produce. I know the people that buy my vegetables, and they know me. There’s a trust in place that I find really important. My customers are putting the food that I sell to them into their body. There’s a responsibility to that. It’s personal.
”
a place where people can trust to find produce grown by herself and the handful of ethical farmers at Villa Bologna and the other farms they collaborate with. These farmers are part of the community who are willing to go the natural way to recreate value around their produce. “There should be a relationship between the farmer and the people who are buying the produce. I know the people that buy my vegetables, and they know me. There’s a trust in place that I find really important. My customers are putting the food that I sell to them into their body. There’s a responsibility to that. It’s personal. Look, here’s an avocado. Have it.” I take the avocado, bewildered that such large avocados grow here. I eat it a few days later, and it’s really very good. Again, it’s this mentality and collective responsibility to nourish that is so utterly… kind. Just being there amongst all those fresh smelling fruits and vegetables makes me wonder what it would be like spending my days delighting in growing things, as opposed to looking at a computer screen writing about it. As I sit there, watching a surprising amount of people walk in and out, I realise that this is no longer an obscure little place. People are actively seeking this healthy and fresh produce, coveting the fact that they know precisely what’s going into their bodies.
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Health
{ The Profile:}
the pregnant woman
Dietician and nutritionist Stefania Comegna brings Wanted The Profile each issue: a glance of what our bodies need living different lifestyles. This issue profiles The Pregnant Woman. Words: Stefania Comegna
Carrots Rich in vitamin C, A and fibre that you need in high amounts in pregnancy. Help keep the cell membranes healthy by fighting against infections. Help in improving the skin, flesh and muscles of the unborn baby inside you.
Lemons Lemons offer impressive vitamin C content, which makes them one of the best natural remedies when it comes to tackling conditions of the immune system. They’re helpful in curbing nausea during pregnancy and help reduce bacterial growth, as well as to stimulate the liver to detoxify the body. They also help to stimulate digestion. Note: Consumption of lemon water throughout pregnancy keeps the body hydrated and nourished, and makes evacuation of the bowels less strenuous by keeping constipation (which is common during pregnancy) at bay.
Apples Can protect your baby from asthma and they also lower the risk of your child having any wheezing problems in the future. The B-complex vitamins (vitamin B6, riboflavin, and thiamin) found in apples help maintain your red blood cells and prevent anaemia.
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Sweet potatoes Orange-coloured sweet potatoes owe their appearance to their richness in carotenoid beta carotene that helps to support your immune system, which converts into vitamin A in your body. Vitamin A is essential for foetal health and development. Sweet potatoes are an excellent source of fibre, which can help support healthy blood sugar levels and improve digestion.
Strawberries Great snacking delight. They keep you nourished with great amounts of vitamins and fibre. They’re high in folate content and rich in manganese and potassium that aid in the growth of stronger bones
for your baby.
Broccoli & leafy greens They’re rich in iron and folic acid, which means that they ensure a good haemoglobin count and prevent the risk of anaemia.
Health “Eating a balanced, healthy diet while a woman is pregnant protects her and the growing baby. Choosing the right foods will help give her the complex mix of nutrients that pregnant women need.” How to prevent anaemia during pregnancy. Iron deficiency anaemia is a common condition during the pregnancy. It occurs when there isn’t enough iron in the blood. Iron is an important building block for haemoglobin, the part of red blood cells that carries oxygen.
digestive tract. Probiotics help to reduce symptoms of irritable bowel syndrome and strengthen the immune system of mother and baby. Yogurt also tops the list of calcium-rich foods, but just be sure to avoid those with added sugar and go for plain.
Parmesan is a great source of calcium. All hard cheeses, even if they are made with unpasteurised milk, are generally safe to eat. However, some cheeses aren’t safe because they’re more likely to grow bacteria, such as listeria, which may harm your unborn baby.
Snack
Dinner
Bowl of strawberries 1 spoon of walnuts 1 square of dark chocolate
Salmon (omega 3 fatty acid and protein) Steamed kale and spinach Quinoa salad with avocado
Walnuts not only taste great, but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids. They are a great alternative to salmon.
Quinoa is a good source of energy and iron. It’s also good for tissue repair and development of teeth and bones. Along with the other benefits of Quinoa, it’s a useful source of goodness that forming babies will demand in plenty as they grow. It’s also good for mothers when they’re feeding, as it will improve the quality of milk for new-born infants.
By eating foods that are high in iron and vitamin C, you may be able to prevent anaemia. Some iron-rich foods are: • Red meats • Liver • Dried beans or tofu • Dried fruits (raisins, prunes, apricots) • Leafy green veg (broccoli, spinach) • Iron-enriched bread, pasta, & cereal • Eggs If your doctor prescribes iron tablets, take them with food to prevent nausea. Avoid taking iron with milk because the calcium prevents it from being used by your body. On the other hand, taking your iron pill with orange juice (or another source of vitamin C), will help it absorb more easily.
Easy ways to eat well during pregnancy.
Recent studies suggest that dark chocolate offers the benefits of heart health, including improvements in blood pressure, lipoprotein levels, and insulin resistance. Flavanols and theobromine may play a role. Chocolate is also a good source of manganese, copper and iron. Even so, chocolate contributes calories and sugar to the diet, so enjoy it only in small quantities.
Breakfast
Lunch
NB: If you have further questions about anaemia, contact your doctor or midwife.
THE IDEAL MENU
Avocado is a storehouse of vitamins C, E, K, B1, B2, and B6, which are important for the health of pregnant women and that of their growing baby. If you need to gain weight during pregnancy, this “good butter” fruit helps. A cup of avocado contains 22mg of choline that aids brain development and healthy nerve development of your baby. Salmon is a great source of Omega-3 fatty acids, which is good for your baby’s brain and eyes. Plus, it provides protein and B vitamins. Salmon is also relatively low in mercury compared to other fish. Try it grilled, broiled, or on a salad. You can safely eat up to 12 ounces of low-mercury fish, such as salmon, per week.
Natural Yogurt Chia seeds Honey
Whole-wheat pasta Broccoli with olive oil and lemon Wrapped parmesan
Yogurt is a rich source of probiotics, like Lactobacillus bulgaricus and Streptococcus thermophilus (friendly bacteria) that outcompete pathogenic bacteria in the
Brown rice, whole-grain breads and cereals are rich in folic acid and iron, and have more fibre than white bread and rice.
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Wine Keep updated with the latest news about wines available locally and events taking place in Wanted’s wine section.
She knows her wine inside out, she’s gorgeous (and she’s single)... Brand ambassador of the award-winning Nino Negri Winery, Sarah Maule talks to Wanted about being practically born in a barrel, helicopter harvesting and her brilliant wine-maker father.
Sarah Maule
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Wine wine / news
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Dealcoholised wine
It may seem counter-intuitive to some, but there are in fact a surprisingly large number of people out there who don’t drink alcohol, whether it’s for health reasons, pregnancy, or just personal preference. That doesn’t mean they can’t or shouldn’t enjoy the taste of wine. Torres’ Natureo range is fermented and then the alcohol is carefully removed, thus preserving its full aroma and flavour. There’s white (Muscat), rosé (Shiraz/Syrah) and red (Syrah). Distributed by P. Cutajar & Co, pcutajar.com.mt
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2
Larger glass, drink more
Serving wine in larger glasses makes people drink more, suggests a new University of Cambridge study. To test the theory, researchers conducted an experiment at a pub in Cambridge where 125ml and 175ml servings of wine were usually served in 300ml capacity glasses. The pub agreed to trial 370ml glasses and 250ml glasses. Over 16 weeks, the study found that people consumed around a tenth more wine if they had been served with the larger glass size versus sales with a standard 300ml glass. Dr Rachel Pechey, from the behaviour and health research unit at Cambridge said, ‘It’s not obvious why this should be the case, but one reason may be that larger glasses change our perceptions of the amount of wine we’re drinking, leading us to drink faster and order more.’
Cité du vin
Heading to Bordeaux this summer? Be among the first to visit the newly opened Bordeaux wine theme park - the Cité du Vin - which cost 80 million euros to build. Discover a selection of wines from all over the world and take a 360° look at Bordeaux. Ahhh, home sweet home to wine lovers far and wide. laciteduvin.com
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ASIA
FOOD
STORE FOR ALL YOUR ASIAN FOOD NEEDS...
Asia Food Store Triq Nazju Ellul, Gżira Tel: 9998 6988 • FB: Asia food store Opening hours: Mon-Sat, 9am-7pm. Sun, 7am-5.30pm
Wine
wine of the issue Expectations are high after the previous vintage that won Gold at the Challenge International du Vin in France last year. But Delicata’s recently released 2015 vintage Gran Cavalier Chardonnay of Malta delivers yet again.
“This scrumptious Chardonnay has got all the makings of a great white wine. It has received the complete VIP treatment from vineyard to bottle, and award-winning winemaker Matthew Delicata crafted this wine fully aware of his role as a custodian of nature’s precious grape bounty. This knightly wine expresses the footprint of just two tiny family-run vineyard plots. A bright, inviting and slightly minerally nose surges from the glass with a pleasant whiff of wet gravel and dewy petrichor of rapidly drying hay. You can imagine the beautiful melodic cadence of batons stirring this Chardonnay’s lees into what turns out to be a creamy palate. This well balanced fuller flavoured dry white wine entices with precise citrusy flavours and a sappy finish following the taste of apple and riper pear, enveloped in oaky caramel and toast with Meyer lemon jam.” Grape varieties 100% noble Chardonnay of Malta. Soil From 2 family-run parcels, one in Wied ta’ l-Isqof and one in Ta’ Buqana. Harvest Hand-picked grapes on the eve of Santa Maria 2015. Maturing Whole bunch pressed and fermented in bespoke French barriques. Tasting A precise nose with all Chardonnay characteristics intact. Crisp, fullerflavoured, fruity yet broad and with a touch of oaky caramel in the finish.
Wine from Emmanuel Delicata Winery, www.delicata.com
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Food + Wine
which pinks to drink? What’s better than eating a smashing seafood platter and sipping on a rocking rosé? Nothing, we tell you, absolutely nothing.
BANDOL ROSÉ 2015 CHÂTEAU DE PIBARNON A light, bright orange colour with fresh tangerine, melon and white flowers on the fragrant nose. Juicy and focused, it offers intense citrus fruit, red berry flavours, and a subtle hint of tarragon. Shows very good clarity on the finish, which features a suave honeysuckle quality and lingering stoniness. Drink 2016-2025. Exclusively imported by Philippe Martinet Fine Wines. TERRES DE BERNE - ROSÉ DE PROVENCE This young and fresh wine is very expressive and characteristic of Provence. A beautiful salmon-pink colour, it’s light with slightly golden reflections. It offers very fine and elegant aromas of red fruits (strawberries, raspberries, red currants). It’s very drinkable and pleasant with fruity notes of white fruit (peach) and offers a long final. A perfect marriage of oriental and Asian dishes. Imported by P. Cutajar & Co. DONNAFUGATA LUMERA A bright soft rosé wine made from Syrah, Nero d’Avola, Pinot Nero and Tannat. It offers a flowery and fruity bouquet, with pleasant notes of pomegranates and currants, on a wild strawberry background. On the palate, it’s crisp and soft, matching well with shellfish, fried fish or fresh cheeses. Imported and distributed by S.Rausi Trading. COTES DE PROVENCE “CORAIL” 2015 CHÂTEAU DE ROQUEFORT Light orange-pink in colour, with mineralaccented aromas of strawberry and
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blood orange, inclusive of a hint of dried herbs, adding complexity. Spicy and sharply focused, with very good depth to its bitter red berry and citrus flavours. The dry finish features excellent mineral cut and spicy persistence. Drink 20162019. Exclusively imported by Philippe Martinet Fine Wines. M DE MINUTY ROSÉ 2015 CHÂTEAU MINUTY M de Minuty Rosé by Château Minuty is one of the bestselling Provence wines for a reason: it’s the archetype of Provence rosé. Instantly recognisable in its famous fluted bottle, it’s delicious, elegant and refreshing, and it still offers great value. Exclusively imported by Charles Grech & Co. ĠELLEWŻA FRIZZANTE, IGT MALTESE ISLANDS, NV, DELICATA This is Malta’s summer-sipper par excellence, originally made by Delicata. This slightly bubbly and fruit-packed, lipsmacking rosé brims over with irresistible red strawberry goodness. FREIXENET CAVA BRUT ROSÉ This brut rosé is produced from Trepat and Garnacha grape varieties, which give this cava (made in the same way as Champagne) its rose colour. After long ageing, the floral aromas are still prevalent. This one is fresh and light on the palate, reminiscent of rosé wines characteristic of the cava region. Imported by P. Cutajar & Co.
Food + Wine
Rosé fits with the taste and “ the lifestyle of wine drinkers
today. They’re fun and they’re not expensive, compared to other wines; they are truly values compared to other wines, especially in restaurants.
”
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Wine
THE MARVELLOUS M I R A VA L . Photography: Serge Chapuis
Since 2012, the Pitt-Jolie family has partnered with Famille Perrin to help with the viticulture, winemaking and wine distribution of Miraval wines. As one of the leading French wine producing families, Famille Perrin is experienced in producing high calibre wines - and now, with investments in the latest winemaking technology and a passion for excellence at every stage of production, Miraval is dedicated to delivering top quality wines of international acclaim. Here’s what happened… Tucked away in its own private valley in the ancient village of Correns, Miraval covers 600 hectares of land in the heart of Provence. The magnificent Château is set in a cirque surrounded by ancient woods, olive trees, vineyards and
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abundant water supply. Lush vegetation combines with the beautiful Provençal climate and quality Mediterranean lifestyle to reveal an enchanting oasis. Miraval’s exclusive valley location embodies an exceptional terroir. At an altitude of 350 metres the vines are privileged to enjoy warm, sunny days and cool nights, bringing freshness and balance to the wines. The natural clay and chalk soils are important in retaining vital water supply, while at the same time draining excess water, contributing to healthy grape maturation. Miraval sits at the foot of Via Aurelia - an extensive route built to facilitate Roman expansion in the 3rd century BC - representing centuries of history. Following Celtic settlement and Roman
occupation, the property served as host to monastic practice and as home to members of the French court, appearing in the Registry of Noble Houses in the 14th century. In 1970, the well-known jazz pianist and composer Jacques Loussier took ownership of Miraval, turning it into a recording studio - Le Studio de Miraval. There, a number of famous musicians, such as Pink Floyd, Sting, Sade, The Cranberries and The Gipsy Kings came to record music. Renowned thespians Brad Pitt and Angelina Jolie bought Provence estate Château Miraval as a family retreat, but soon were wooed by the dream of making wine there. Now, in a collaboration with the Rhone-
Wine
Renowned thespians Brad Pitt and Angelina Jolie bought Provence estate Château Miraval as a family retreat, but soon were wooed by the dream of making wine there. based Perrin family, they are guiding the property to new heights, exploring its untapped terroirs in pursuit of exceptional rosés, reds and whites. For Pitt, the Miraval rosé is the culmination of a dream. He became impassioned with this place, which could produce its own food and wine, and become a place where artists could congregate and share ideas. After renting Miraval for a few years, Pitt bought the property in 2012 for an estimated 60 million US dollars. The vines at Miraval are planted in protective terraces. Miraval’s magnificent cascading stone walled terraces have been perfectly restored to their traditional form. The estate is cultivated
without using herbicides, pesticides, or chemicals that can enter the vine and affect the evolution of the fruit. All grapes are carefully hand-picked and sorted once they have reached desired maturity. The plan was never to become a winemaker for Pitt: “We were originally just looking for a European base for our family so that we could get to the other parts of the world we were interested in, and a place where our kids could run free without being subjected to the celebrity of Hollywood. Then we discovered Miraval and the idea grew.” Soon after buying the estate, Pitt turned to the Perrins (one of the Rhône Valley’s leading wine families, probably best
known for their Châteauneuf-du-Pape estate of Beaucastel) to help guide the estate. “I was looking for someone I could learn from and who would be interested in drawing on the strengths of Provence and the terroir of Miraval. The Rhône Valley is on a similar latitude and altitude to our property. And it has a similar climate to where we are positioned. When you look at the Rhône Valley and its great winemakers, Château de Beaucastel and the Perrin family are not just at the top of our list, but make some of our favourite wines. Fortunately, they were interested in working with us as well.”
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Wine
“Miraval is its own valley, with exposures in all directions. There are few estates in the world that have their own valley. A winemaker could never own this, unless it was in the family for something like 20 generations.”
General manager of the Famille Perrin wine company Marc Perrin said at the time, “Miraval is its own valley, with exposures in all directions. There are few estates in the world that have their own valley. A winemaker could never own this, unless it was in the family for something like 20 generations.” The Perrins were drawn to Miraval’s potential; its breezy and cool microclimate, its well-drained limestoneclay soils, and the organically cultivated vineyards. The Perrins insisted from the outset that Miraval’s wine business would be a 50-50 venture between two families who share a commitment to quality. Pitt: “For better or worse, given my compulsive nature, if we are going to be in the wine business, let’s make the best wine we can. I looked at the operation, which was absolutely fine if you are making wine for your friends and neighbours. But I would see our delivery car pull up, load two cases of wine to drove them two hours away, and be gone half a day. The business model didn’t make sense to me. So I asked the question, ‘Why can’t we make a world-class wine in Provence?’ Let’s approach it like a film, and let’s make something we can be proud of and all people can enjoy.” With the Jolie-Pitt’s commitment, the
Perrins quickly modernised Miraval’s rosé vilification, while also doubling the rosé production, from the approximately 5,800 cases produced by the estate’s previous owner in 2011 to 16,000 cases. They achieved this partly by limiting the production of red wines, partly by ensuring a healthier crop through better vineyard management, and partly by buying organically grown grapes destined for rosé (about 30% of what is used in the blend) from Miraval’s neighbours. As the new partnership owners released their first wine from Château Miraval in 2012, the quality of the wine matched the media hype. The debut bottling rated an outstanding 90 points on Wine Spectator’s 100 point scale and ranked among the Top 100 of 2013. It was a great start. Three years later, and it only got better. Marc Perrin: “Miraval Rosé 2015 is a nectar of the gods. It is nature at its best, grapes in perfect harmony in the vineyard, and sun of course, because we are in Provence. This vintage all the wines are of stunning quality: white or rosé. It is without any doubt the best vintage yet at Miraval.” Last year, the Robb Report Luxury Newswire reported, “the soils of Provence filled up their groundwater reserves right through winter and spring. The timing of flowering was just perfect,
during a hot dry period in May and up to mid-June when a wet spell replenished the reserves. These well-timed rains and the earth’s natural reserves prevented any hydric stress in the vines and allowed maturities to progress regularly and rapidly, with no scorch in spite of the heat. This balance has ensured an extraordinary aromatic palette for Miraval Rosé, which is beautifully fresh and mineral, with subtle notes of citrus, red fruit and white blossom. In the mouth, the expression of the terroir is revealed with balance and elegance, underlined by a superb tension which confers great length. Aromatic persistence characterises the palate, finishing in a register which is fruity and saline”. Who’s to argue with this? With Pitt and Perrin’s passionate determination and know-how, it’s probably safe to say that we should be watching this space very closely.
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Wine Ambassador of the awardwinning Nino Negri Winery, Sarah Maule talks to Wanted about being practically born in a barrel, helicopter harvesting and her brilliant winemaker father.
Nino Negri Now. Sarah Maule’s father is the tall and elegant Casimiro Maule. He’s the 65-year-old winemaker, who over the past four decades has led Nino Negri through ups and downs to its place as one of Italy’s leading quality producers. He’s been living with his family in the
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Valtellina region, located at the base of the pre-Alps on Italy’s border with Switzerland; an extremely challenging terroir. A narrow, 40 kilometre-long amphitheater of terraced vineyards lines the north bank of the Adda River, forming a deep gorge amid mountainous terrain. This is Italy’s
largest terraced area of viticulture: an impressive 2,400 kilometres of dry walls that support the terraces that are distributed over the 40-kilometre strip. Working this land is backbreaking work. Steep, nearly vertical vineyards from 700 to 900 metre elevation rule out the use of any mechanical
Wine Below: Sara Maule looks on at her interviewer who is describing the 70% steep incline of the terraces during a Best Wines Online interview.
equipment. In some areas, the steepness reaches 70%, which requires harvest by helicopter, otherwise the danger is too great for the pickers. The warm air from the lake creates a microclimate that permits special grapes to grow. The star and primary
varietal here is Chiavennasca, the local name for Nebbiolo. The variety has been cultivated in the area for over 1,000 years and all Valtellina DOCG wines must contain at least 90% Chiavennasca.
(“strained” or “forced”); a wine made from grapes harvested by trained pickers and dried for 100 days in the cool, dry, alpine air. This winemaking style combines the opulence of Amarone with the elegant complexity of Barolo.
The estate specialty is Sfursat
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Wine Nino Negri controls 450 acres of the finest Chiavennasca vineyards in the Valtellina Superiore DOCG subzones of Sassella, Grumello, Inferno and Nino Negri controls 450 acres of the finest Chiavennasca vineyards in the Valtellina Superiore DOCG subzones of Sassella, Grumello, Inferno and Valgella. The estate directly owns 85 acres of exceptional vineyards, including the 27-acre Fracia vineyard, an exclusive cru planted since 1995 to special clonal selections. The vine stocks are cultivated horizontally from west to east, an innovated planting scheme for this region. The prestigious wine selections consist of 12 wines obtained from a rigorous selection of the estate’s grapes and vineyards in the five sub-zones. They are the ultimate expression of the two Valtellina DOCGs, Valtellina Superiore and Valtellina Sfursat. The winery is located in the city of
Chiuro in the 15th Century Quadrio Castle. The “castle” sits above an array of underground cellars which house thousands of barrels. The wines are aged here in medium-sized oak barrels, almost exclusively French. All Nino Negri wines age for at least two years before they are released to ensure optimum maturity at time of bottling. The success of Nino Negri is due largely to the efforts of winemaker Casimiro Maule who has worked at the estate since 1971, his entire professional life. His daughter, brand ambassador Sarah Maule talks to Wanted. W: You have been around winemaking your whole life. Where did it begin in your family? SM: My father came from a poor family in Trentino. His father was a grape grower, but at that time the land was owned by the Signore, or “the Boss”,
which meant that it left the actual grower with very little income. About 13 kilometres away from my father’s house there was a very famous winemaking school, the Istituto Agario di San Michele all’Adige. It was a boarding school and actually the only opportunity that people around that area had to study. It was so far that my father and uncles would only go home for Christmas or Easter! Carlo Negri was one of the first oenologists of the area and needed help with the estate and to carry on the business. So he asked the headmaster of San Michele if he recommended anyone that could learn and help keep the business running. He recommended my father who took the job 43 vintages ago in 1971, and has been working there since. In college, I studied gastronomic sciences because I didn’t want to compete with my father. I don’t like
The vine stocks “ are cultivated
horizontally from west to east, an innovated planting scheme for this region.
”
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Wine losing! I love this side of selling the product. W: Although in such a traditional place, you still have to keep up with technology. What are the latest additions to the estate in this sense? SM: My father is always looking for new things that will make the wine better. He began in the 90s with being the first one in the region to use temperature control fermentation. Two years ago he built a totally new bottling machine, which was a big deal because it was a crisis year and so it was a risk.
SM: Yes, it’s very rare. The pickers have to pick all the grapes by hand, and then they have to carry the grapes back. When it gets to 70% in steepness, the area pickers have to walk a long time to get back to the tractor to drop off the grapes. It’s very dangerous and it’s also not healthy for the fruit because it’s in the sun for too long this way. So we place big vats at the edge of a piece of the vineyard, at the top of a wall. The growers place the grapes there and the vats are picked up by the helicopter. It’s all done very quickly and so the fruit is perfectly preserved, and the danger element is eradicated. W: What does the immediate future hold for Nino Negri?
SM: My father has a new project in mind, but he won’t say what it is. Sometimes he thinks about something for a long while before it comes to fruition. Each time he does something new he says it’s the last, but he always does something else. He’s very traditional, but he’s also very innovative. W: What does the future hold for you specifically? SM: I hope I stay doing what I’m doing because I love it. I love to travel and to talk to people. I’m doing the perfect job for that!
Nino Negri wines are imported by P. Cutajar & Co.
We also implemented Sciur last year, which is a sustainable project in which we selected four hectares from the vineyard to do everything by hand. We involved two schools; one of which was a school for builders, to help pass on the trade of building the traditional walls by teaching people the craft. €1 from each bottle of wine sold is given back to the school. The other school involved is a polytechnic school in Milan, which focused on the strategic design. They understood the project and then created the name and the graphic of the bottle. This was a great project and a good example of how we’re always thinking of something new and different to do. W: Harvesting by helicopter is certainly different. How is this done exactly?
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Table settings table / news
Jazzy ideas to add that Je ne sais quoi to your get-togethers.
It’s summertime and the livin is easy.... 80
GREAT TABLE IDEAS! >>
Table settings table / news
The architectural look
Power of the pendant
The right light can bring in any style you’re after. The Modello TUX by Fabasluce – Italy offers a cement finish suspension model for the architectural look. Exclusively available at VCT Ltd, Ponsomby Street, Mosta. Tel: 2143 2571 | 2143 6186. www.vct.com.mt
Gorgeous blue garden Rosenthal’s anniversary wall plate collection is based upon the traditional Hutschenreuther Blue Onion pattern. Find Rosenthal at One Two One Interiors, onetwoone.eu
The power of the pendant lamp is formidable. The Modello Thea by Fabasluce – Italy is available in a suspension model and also a table lamp. Find it exclusively available at VCT Ltd, Ponsomby Street, Mosta. Tel: 2143 2571 2143 6186. www.vct.com.mt
Carrol Boyes This gorgeous pewter tableware by Carrol Boyes is probably the only thing you’d need on your table to set it off. The iconic designer’s brand has deftly crafted a coveted and high-end product range of upmarket home and lifestyle items. T: 9923 1907 | E: ann.urpani@gmail.com
Outdoor furniture we want We’re loving this so sleek furniture collection at Form by Belgian specialist Kati & Jabon. The range includes a number of different sized tables (some extendible), as well as a choice of chairs and other seating such as deckchairs, folding directors’ chairs, sofas and armchairs. Available in white and taupe, the collection can also work well inside. A bonus: it’s in stock, so delivery is prompt and the collection is really well priced. form.com.mt Satariano’s 2016 range of outdoor furniture is perfect for that effortlessly contemporary chic look with its chunky shapes and modern finish. satariano.com
EDITOR’S CHOICE
Royal Dolton 1815 1815 was the year John Doulton founded his now world-famous pottery - and to commemorate that heritage, Royal Doulton has created the 1815 pattern. This 16-piece dinnerware set includes 4 dinner plates, 4 salad plates, 4 cereal bowls and 4 mugs; all rendered in porcelain with a simple, but striking silhouette and subtle clear glaze. Find it at TKS - The Kitchen Store, tks-onlinestore.com
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INCAMPAGNA.COM.MT ORGANIC FRESH PRODUCE • FINE FOOD • HOME DELIVERED IN THIS DAY AND AGE, TO BE UPDATED IS TO GO BACK IN TIME. Think about it. To make progress, we have tampered with everything and make life picture perfect. We don’t have time to wait for nature to grow produce organically; for animals to grow at their own pace; to go home, wash, chop and cook the vegetables into a delicious meal, which could ultimately help us to unwind from a hectic day. So what do we do? We use chemicals to make produce grow faster, nicer and anywhere at any time of the year; we inject animals with antibiotics and hormones so they also grow faster and produce more; we buy ready-made food, which we heat quickly in a microwave; or stop at the corner pastizzeria for a quick fix. “Allergies, obesity and most illnesses are consequences of this life in the fast lane. Hence, the need to return back to basics,” says Franco Battaglia, who has recently introduced InCampagna Malta, which represents a network of 29 producers in Sicily who grow certified-organic fresh fruit and vegetables and produce other artisan products – from cheeses, to chocolates, pasta, extra virgin olive oil, sauces, royal jelly, soaps and creams. The concept is an online platform where people can order from their standard veg box to the complete shopping to stock their fridge and cupboards for the week. The personalised box arrives every Thursday and is home delivered for free. Alternatively, InCampagna Malta collaborates with Hames Sensi in Fgura, Shanti Health Shop in Mosta and Soap Café’ in Sliema, which serve as pick-up points for their customers to get their personalised weekly box there.
For more information about InCampagna Malta, visit: Web: www.incampagna.com.mt • Email: info@incampagna.com.mt • Tel: +356 7930 5590 • FB: InCampagna Malta
Table settings
summer sensational There’s nothing quite like some gorgeous tableware to bring the summer season to your dining areas. Josette Vella Schembri, Director of LOFT recommends the perfect starting points to set up your indoor or outdoor dining table this summer. Words: Josette Vella Schembri, Director of LOFT Photography: Courtesy of Pols Potten
Mix and Match To bring more vibrance to your table, add some bright summery colours and patterns to your collection. Place some table linens in teal or green shades, and bring the setting to life by adding some flowers or leaves into a lovely vase, like one of our gold H Skjalm vases. If you like to get creative, you could also try folding your napkins into a vase or cup and placing your flowers or leaves inside them for a more personal touch. Simple but Effective You can never go wrong with white dishes – not only are they beautiful, versatile and classic, but you can also experiment by accenting with other colours and patterns or simply adding texture for a timeless table setting. White crockery shows class, elegance, and style, helping to make your dining experience a pleasurable one.
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Table settings
Create a knock-out garden cocktail and barbecue get-together with a mix of rustic and refined.
Photography: Alan Carville Styling: Lillie Helena & Lisa Borain in association with BoConcept, BUTLERS, CoseCasa, Next Home and LOFT. Location & special thanks: Derek Garden Centre BBQ: Weber Spirit from Forestals BBQ meat courtesy of J&M Butcher Glass sheet over bar pallets to create bar, courtesy of Paul Tonna Son of Santu Ltd. Fashion accessories: Accessorize & Monsoon, Sliema.
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Table settings
The Essentials... THE BBQ It’s hard to beat Weber in the bbq stakes. We found this Weber Spirit 2 or 3 burner at Forestals.
THE GLASSWARE
The jar look for cocktails gives off a casual vibe, but make sure to offer straws, as it’s not that elegant to sip from one. For a more chic look and cocktails that don’t require ice, use Martini glasses. Find both jars and City Martini glasses for a really good price at BUTLERS.
THE EXTRA GREENERY
The great thing about decorating outdoors is that it’s so easy to get away with faux fauna looking real. Create a stunning centrepiece out of natural looking flowers and plants.
THE ACCESSORIES
A get-together scene looks a lot better when everyone looks gorgeous. We got our accessories on from Accessorize.
Add colour in through the glassware - we love these multi-coloured jar glasses from Next Home that come in a set of four, complete with a holder.
THE COCKTAIL SHAKER
You’re going to need this, and a lot of ice. We found this Manhattan Lounge 3-piece cocktail set at BUTLERS.
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Table settings
BEST BBQ IDEAS Marinade your BBQ food with the following recipes, or find them ready-marinated from J&M Butcher, Gzira. BBQ Chicken Wings 12 chicken wings - 1 tsp salt/ pepper - 1 tsp garlic powder 1 tbsp sriracha chilli sauce - ½ cup of bbq sauce - ¼ cup honey Mix all the ingredients in a zip lock bag and marinate in the refrigerator overnight. Place on a hot grill and brush over excess marinade during cooking. Smokey Pork Ribs This recipe is twice cooked – first slowly in the oven where you reserve the juices of the ribs, and then secondly, warm up on the grill when you are ready. 1 rack pork ribs - 2 tbsp sea salt - 2 tsp fresh pepper - 2 tsp English mustard powder - 2 tsp garlic powder - 1 tsp ground ginger - 1 tsp ground cumin - 2 tbsp smoked paprika - 2 tbsp brown sugar - ½ 1 cup apple cider for cooking
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Mix all the dry ingredients together and rub over the pork ribs; leave for an hour. Pre-heat
in the oven at 150C. Place the ribs in a baking tray arch up, then pour the cider into the tray so that it’s just covered (¼ cm). Cover with foil. Place in oven for c. 1.5-2 hours. In the last 15-30 minutes, remove the foil and raise the temperature to 180C to reduce the cider slightly. Remove and allow to cool. Put ribs and any pan juices into a sealable plastic bag and refrigerate overnight or for at least 5 hours before grilling. Chicken Satays 2 breasts of chicken, sliced thinly - bamboo skewers - coconut oil for brushing 180g crunchy peanut butter - 1 tbsp red curry paste - 1 tbsp tamarind paste - ½ tsp sesame oil - 1 tbsp palm sugar - 200ml water Load the sliced chicken onto the skewers, cover and refrigerate. In a pot, warm the peanut butter and slowly add the water while stirring. Then add the sesame oil, red curry paste, tamarind paste and palm sugar. Brush the chicken with coconut oil and cook quickly on a hot grill. Serve with the peanut sauce.
Table settings
Ginger Rogers
Campari Mint Spritz
Tallgrass Tea
Watermelon Vodka
8-12 mint leaves 15g MIXER ginger syrup 40g Bombay Sapphire Gin 15g lime juice splash ginger ale
1 part Campari 2 parts fresh pineapple juice 1/2 part fresh lemon juice
85g Grey Goose vodka 115g green tea 1 tbsp sugar 2 tbsp lemon juice
40g Skyy vodka 85g watermelon juice 15g lime juice lime wedge for garnish
Method Mix the ingredients together and pour over ice.
Method Mix all the ingredients together and pour over ice. Garnish with a lime wedge.
Method Put the mint leaves in a glass, cover with syrup, and muddle lightly until the mint begins to release its aroma. Fill the glass with ice and add gin and lime juice. Top with ginger ale. Using a spoon, stir the drink from the bottom up to mix.
Method Mix all the ingredients together and pour over ice.
Summer = Cocktails + Barbecues Namaste (Alcohol Free) 200ml Shanteo Namaste rooibos infusion 10ml honey
15ml lemon juice
Smoked Vodkatini 50ml smoked Lapsang Souchong Shanteo tea infused with Absolut Vodka 30ml extra dry vermouth 10ml fresh lemon juice 10ml syrup
Method
Prepare the Namaste rooibos infusion by steeping for 10 minutes (3 teaspoons per 200ml of water). Add the honey and lemon juice to the infusion. Add ice cubes to the glass and pour the infusion.
Method
Infuse the Absolut vodka with smoked Lapsang Souchong tea by SHANTEO (6g of tea per 60g of vodka) by adding the tea leaves to the vodka for 1 hour. Strain the vodka from the leaves when ready. Add ices cubes to the serving glass to cool down. Mix the ice cubes in a shaker
with the tea-infused vodka, extra dry vermouth, lemon juice and syrup. Shake well, and then remove and strain from all ice.
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Occasions
Engage in Elegant. an engagement party is the perfect time to indulge in the prettiest, sweetest things and no one does it quite like
Infinitely Xara
Recipes: Otis Caruana, Pastry Chef, Infinitely Xara Styling: Irene’ Zarb Adami Shoot location: Palazzo de Piro, Mdina Flower Arts: Joseph Baldacchino
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Occasions Method Place the cream cheese in a food processor and process until smooth. Add the sugar and process until incorporated. Add the eggs and process until thoroughly combined. Add the remaining ingredients and process until well blended and smooth.
Chocolate brownie with fresh raspberries Ingredients 6 ounces bittersweet chocolate chips (about 1 cup) or coarsely chopped bittersweet chocolate 8 tbsp unsalted butter (1 stick), cut 2 large eggs, room temp. 1 cup granulated sugar 1 tsp vanilla extract ½ tsp baking powder ¼ tsp fine salt 1 cup all-purpose flour Method Heat the oven to 180C. Line an 8-by-8-inch metal baking pan with aluminium foil. Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat and let cool slightly, about 5 minutes. Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl and stir with a rubber spatula until just evenly incorporated. Add the chocolate mixture and stir until evenly combined. Add the flour and fold in until just incorporated, about 20 strokes (no white streaks should remain). Pour the batter into the prepared pan, push it to the edges in an even layer, and smooth the top. Bake until a cake tester or skewer inserted into the centre comes out clean, about 25 minutes. Remove to a wire rack and let the brownies cool for at least 20 minutes. To remove the brownies, grip the excess foil and pull it out of the baking pan. Transfer to a cutting board and cut the brownies into 2-inch squares. Garnish with fresh raspberries and pieces of chocolate as desired.
Pistachio cake Ingredients ½ cup + 2 tbsp shelled natural unsalted pistachios (about 85g) ¼ cup + 1 tbsp sugar 2 tsp orange peel, grated 1/8 tsp baking powder 3 tbsp unsalted butter, room temp. 1 large egg Method Process the pistachios and half the sugar, orange peel, and baking powder in a processor until nuts are finely ground, scraping down the sides occasionally. Then in another bowl, mix the butter and remaining sugar, then the egg. Finally, add the pistachio mix until it’s smooth. When ready, spread the cake evenly, in the prepared tray and cook in the oven at 180C. Serve at room temperature.
Blackcurrant & cream cheese tart Ingredients 115g full fat cream cheese, at room temp. 100g granulated white sugar 2 large eggs, room temp. 160 ml cream ½ tsp pure vanilla extract 1 tsp grated lemon or lime zest 170g fresh raspberries, washed and patted dried pre-baked tart shells
Carefully pour the filling into the prebaked tart shell. Arrange the fresh raspberries evenly in the filling and then bake the tart for about 30-35 minutes, or until the filling is set (test by gently shaking the pan). Transfer the tarts to a wire rack to cool. Serve at room temperature.
Roasted pineapple & blueberry pannacotta Ingredients 1 cup whole milk 14g gelatine leaves 3 cups whipping cream ⅓ cup honey 1 tbsp sugar pinch salt 1 cup blueberries 1 cup roasted pineapple cubes Method Place the gelatine in ice cold water. Let stand for 3-5 minutes to soften it. Pour the milk into a heavy saucepan. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, for about 5-7 minutes. Add the gelatine and stir over medium heat just until the gelatine dissolves, but the milk does not boil. Remove from the heat. Pour into 6 glasses so that they are half full. Cool slightly. Refrigerate until set, at least 6 hours. Spoon the berries and the roasted pineapple on top of the pannacotta and serve.
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Travel
[ PERSPEC T I V E ]
p h o to g r a p h e r
tonio lombardi c a p tu r e s s o m e g n i s i t e p p a d n a g in z a am o t p i r t is h n o s t n e m o m
MADRID
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Travel
“It's like a huge variety of street food under one roof. You can find it all there, from the traditional Spanish omelette to the traditional paella, to more adventurous items like fresh oysters imported daily from France and the scary looking "medallĂłn de rape atlantico" (Atlantic Angler fish).â€?
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Travel
“The Spanish lifestyle is based on food. Restaurants are everywhere and surprisingly busy. The strong variety of cuisines available is impressive, but sitting down for a beer and tapas in one of the prevailing tapas bars which you can see everywhere is an experience in itself.� 92
Travel
Photography: Tonio Lombardi Location: Mercado de San Miguel
“Most of the food images where shot at El Mercado de San Miguel, which is a historic building (the last remaining market hall in Madrid) located in the heart of the city’s old quarter - an area with genuine personality and endless shopping, cultural and entertainment options. Today, the market is a culinary space in an old traditional market setting housing food vendors with an innovative and creative inclination. The strong presence of seafood (which is very prominent in Spain's cuisine) is evident and most of the vendors specialise in creating culinary experiences where one can go and taste small snacks from the various vendors located in the market.� 93
Spots shopping / news
Free Parking & Delivery Tower Supermarket, the three-floor supermarket forming part of the Sliema Car Park complex in the heart of the locality, stocks a wide range of food including a bakery, delicatessen and butcher counter. It also offers a wide range of household, stationery, toiletries, giftware and detergents. Free parking and free delivery is also offered. Tower Supermarket, High Street, Sliema. www.towersupermarket.com
Benefits & Savings at Tower Supermarket! Benefit from 18 bottles of water, 5 cash vouchers, 5 free soft drinks or 700 loyalty points with every €100 spent at Tower Supermarket. Further to that, benefit from special limited offers amongst the following, and many more in-store on Carrefour products in this issue of Tower’s in-store publication, Love Value magazine.
super offers
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- Carrefour Classico olive oil - €8.29 discounted to €5.70. - Carrefour Gustosi Prosciutto - €3.15 discounted to €2.00. - Carrefour Salami - €2.83 discounted to €1.80. - Carrefour Salmone Norvegese - €3.05 discounted to €1.94 (Super offer! Save more than 35%) - Carrefour Yoghurt Bianco Magro - €0.69 discounted to €0.44. - Carrefour Bio Yoghurt Cherry - €1.75 discounted to €1.11. Find it all at Tower Supermarket, High Street, Sliema. www.towersupermarket.com
Asiago Summer Fruits
Asiago Food frozen berries are versatile, convenient and a healthy source of vitamins and minerals. Use them in cereals, smoothies and juices. Find them in all leading stores. Asiago Food is imported & distributed locally by M&Z (Marketing) Ltd. Facebook.com/mzmltd | www.mz.com.mt
Aloevine
We all know that aloe vera is good for us, but it’s actually really good for us. It’s high in vitamins and minerals, amino and fatty acids. It’s also an adaptogen, which means that it boosts the body’s natural ability to adapt to external changes and resist illness. Further, it aids in digestion, detoxification, and cardiovascular health. Aloevine offers a great taste with natural aloe vera pulp - a great way to get some of that goodness into the body quickly. Find Aloevine available at all leading supermarkets on the island. facebook/aloevine malta
Interview
with junifa sundajana What’s your culinary background? I began my culinary studies in Bali, but knew I needed to expand my skills further afield. I worked at the Table Bay Hotel in Cape Town, South Africa and later on the M/S Fantasy Carnival Cruise Line in Miami. In 2001 I joined the 5-star Hilton Dubai Creek.
bring authentically Asian inspired dishes to a Maltese clientele, since it’s so intricately different to local cuisine. Have you found anything unique to the Maltese taste bud that you don’t find elsewhere? Maltese cooking is all about wine and tomatoes. In South East Asia, authentic flavours are bolder. We use a lot of lemongrass, kaffir lime and hot chillies. Ten years ago Zest’s patrons were unaccustomed to these flavours and often asked for chilies or sambal sauces on the side. But now after years of trying and enjoying bolder flavours, I have noticed that the local palette is expanding and even craving them. What are some exciting elements of the summer menu at Zest?
We are bringing new, authentic flavours to Zest’s menu by highlighting specialties from Indonesia and beyond, always presented with the refined Continental flair Zest is known for. Is there anything that you are personally currently thinking about and developing at the moment? I love seafood. It’s my favourite thing to cook and experiment with. This summer I am looking at new ways of preparing seafood. In Indonesia we use spice rubs and marinades to add bold flavours to seafood that is cooked on an open charcoal. In particular, I’m interested in giving traditional Indonesian preparations of fish, lobster and squid a contemporary touch.
I first came to Malta in 2003 after two years working at the Hilton Dubai’s Verre Restaurant under British chefs Gordon Ramsay and Angela Hartnett. At the time, Verre Restaurant was Gordon Ramsay’s first restaurant outside of the UK, and was named one of the top 10 restaurants in the UAE and “the best restaurant in the Middle East” by Esquire magazine. In 2013 I left Malta briefly to expand my development by working and travelling in New Zealand. What were the circumstances of going to work under Gordon Ramsay and what was this time like? I learned a lot from Chef Ramsay during MasterClass sessions at Verre. Believe it or not, Chef Ramsay often held impromptu kitchen competitions with the staff. It was a great challenge and a lot of fun. I also experimented a lot in blending a Continental approach to plating and pairings with my knowledge of traditional Indonesian flavours and methods. Why did you choose to return to Zest in Malta? I kept in touch with my colleagues at Zest and when they mentioned to me last year the possibility of returning, I was very excited. I feel it is the right place for me at this time because the local culinary scene is maturing and changing rapidly. It must be an interesting aspect to
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#Stockist Find Wanted magazine for free at these hotspots: 8 Till Late Convenience, Lower Ross Street, St Julian’s. www.millermalta.com 8 Till Late Convenience, Lower St.Augustine Street, Paceville. www.millermalta.com 8 Till Late Convenience, Mater Dei Hospital, Msida. www.millermalta.com 8 Till Late Convenience, No 91, Islets Promenade, Bugibba. www.millermalta.com Agenda Bookshop, Gozo Ferries. www.millermalta.com Agenda Bookshop, Level 3, Plaza Shopping Centre, Bisazza Street, Sliema. www.millermalta.com Agenda Bookshop, No 26, Republic Street, Valletta. www.millermalta.com Agenda Bookshop, Pama Supermarket, Valletta Road, Mosta. www.millermalta.com Agenda Bookshop, Pavi Supermarket, Manuel Dimech Street, Qormi. www.millermalta.com Agenda Bookshop, The Point, Tigné Point, Sliema. www.millermalta.com Agenda Bookshop, University Campus, University of Malta, Msida. www.millermalta.com Asia Food Store, Nazju Ellul Street, Gzira. T: 9998 6988. Facebook/Asia food store Black Pig Restaurant, 95/96, Old Bakery Street, Valletta. T: 2122 1606. www.blackpig.com.mt BoConcept, Triq Tal-Balal, San Gwann. T: 2137 8011. www.boconcept.com.mt Café Del Mar Malta, St Paul’s Bay. Tel: 2258 8144. www.cafedelmar.com.mt Dical House Fine Foods, St Anthony Street, Mosta. T: 2142 4601. www.dicalhouse.com Dr. Juice, Bisazza St, The Plaza, Sliema. T: 2704 2739. www.drjuice.com.mt Dr. Juice, Bugibba Square, Bugibba. T: 7905 0529. www.drjuice.com.mt
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Dr. Juice, Level -2, The Point, Tigné Point, Sliema. T: 2060 1108. www.drjuice.com.mt Dr. Juice, Malta International Airport Check-in Hall, Luqa. T: 2369 6408. www.drjuice.com.mt Dr. Juice, Merchant St, Valletta. T: 2713 2515. www.drjuice.com.mt Dr. Juice, Spinola Bay, St Julians. T: 2137 7999. www.drjuice.com.mt Gala Supermarket, Testaferrata Street, Ta’ Xbiex. T: 2133 1620. www.gala.com.mt Giacomo’s Cafe, The Strand, Sliema. T: 2713 7407. FB: GiacomosMalta Good Earth Health Food Shop, 29, Main Street, Balluta Square, St. Julians. T: 2134 1853. www.goodearth.com.mt
Mint, 30/39 Luzio Junction, Stella Maris St, Sliema. T: 2133 7177. www.mintmalta.com
Satariano Home, Marina Street, Pieta. T: 2149 2149. www.satariano.com
The Galley Restaurant, Ta’ Xbiex Seafront, Ta’ Xbiex. T: 2131 8801. www.thegalleymalta.com
VCT Lighting Design, Ponsomby Street, Mosta. T: 2143 2571. www.vct.com.mt
Good Earth Health Food Shop, SMART Shopping Complex, Naxxar Road, B’Kara. T: 2149 0057. www.goodearth.com.mt
One Two One Interiors, 21st September Avenue, Naxxar. T: 2142 2948. Qui-Si-Sana Seafront, Sliema. T: 2132 3155. FB: onetwooneinteriors
Scotts Supermarket, 21st September Avenue, Naxxar. T: 2141 6862. www.scotts.com.mt
The Grassy Hopper, St Gorg St, Gzira. T: 2131 1676. 59, St. John’s St, Valletta. T: 2764 5890. www.thegrassyhopper.com
Table Styling Shopping Directory
Good To Go Cafe, Gozo Channel Terminal, Cirkewwa. www.goodearth.com.mt
P. Cutajar & Co Wine Shop, San Gwann
Greens Supermarket, Ta L-Ibrag St, Swieqi. T: 2137 7247. www.greens.com.mt GS Superstore, Parish Street, Naxxar. T: 2338 2338. www.gssuperstore.com Homes by BDI, 1, Pietru Felici Street, Qormi. T: 2149 1727. www.homesbybdi.com Hotel Juliani, 25 St George’s Road, St. Julian’s. T: 2138 8000. www.hoteljuliani.com J&M Butcher, 59, Sliema Road, Gzira. T: 9992 0001. Facebook/J&M Butcher La Rive Cafe & Wine bar, Tigne Seafront, Sliema. T: 2131 8323. www.larivecafe.com Le Meridien St. Julians Hotel & Spa, 39, Main Street, Balluta Bay, St. Julians. T: 2311 0000. www.lemeridienmalta.com LOFT, Naxxar. 21, St. Paul St, Naxxar. T: 2099 9966. www.loft.com.mt Marsa Sports Club, Aldo Moro St, Marsa. T: 2123 3851. www.marsasportsclub.com MedAsia Playa, Qui-Si-Sana Seafront, Sliema. www.medasia.com.mt/playa
Palazzo de Piro, 3, Triq Is-Sur, Mdina. T: 2010 0560. www.palazzodepiro.com
Scotts Supermarket, Amery Street, Sliema. T: 2131 6932. www.scotts.com.mt Scotts Supermarket, Burmarrad Rd, Burmarrad. T: 2157 5180. www.scotts.com.mt
Philippe Martinet Fine Wines, www.martinet-finewines.com
Scotts Supermarket, Spinola Bay, St. Julians. T: 2138 4906. www.scotts.com.mt
Pure Health Food Restaurant, George Borg Olivier St, Sliema. T: 9932 0003. www.pure.com.mt
Scotts Supermarket, Triq FleurDe-Lys, B’Kara. T: 2144 1796. www.scotts.com.mt
Pure Smoothie Juice Bar, High St, Sliema. T: 9932 0003. www.pure.com.mt
Scotts Supermarket, Triq il-Gudja, Santa Lucia. T: 2180 0506. www.scotts.com.mt
Royal Malta Golf Club, Aldo Moro St, Marsa. T: 2123 3851. www.royalmaltagolfclub.com
Scotts Supermarket, Triq il-Mina ta’ Hompesch, Zabbar. T: 2182 3459. www.scotts.com.mt
Quirky Gifts, High St, Sliema. T: 9989 1885. FB: Quirky-GIFTS-Sliema
Scotts Supermarket, Triq L-Ghenba, Attard. T: 2142 1280. www.scotts.com.mt
Rocksalt, 18A, Tigne Seafront, Sliema. T: 2133 6226. www.shoprocksalt.com
SHANTEO® Tea Boutique, Le Meridien Hotel, Level 3, 39, Main Street, St Julian’s. T: 7755 5696. Facebook/shanteoclub
Saint James Hospital, George Borg Olivier Street, Sliema. T: 2329 1000. www.stjameshospital.com
The Reef Club, Westin Dragonara Resort, St. Julians. www.westinmalta.com
BUTLERS, Tower Rd, Sliema. www.butlers.com.mt Carrol Boyes. T: 9923 1907. ann.urpani@gmail.com.
The Store - P. Cutajar & Co, Capital Business Centre, Triq Taz-Zwejt, Industrial Estate, San Gwann. T: 2144 4364. www.pcutajar.com.mt
Cose Casa, 77, Three Churches Street, Balzan. T: 2144 7672. www.cosecasa.com
The Veg Box Specialty Grocery Store, Villa Bologna, St. Anthony St, Attard. T: 9944 0405. FB: thevegboxmalta
LOFT: See contact details above.
The Xara Palace Relais & Chateaux, Misrah Il Kunsill, Mdina, Mdina. T: 2145 0560. www.xarapalace.com.mt TKS - The Kitchen Store, 82, Naxxar Rd, San Gwann. T: 2138 6812. www.tks-onlinestore.com TKS - The Kitchen Store, Level -1, The Duke Shopping Mall, Republic St, Victoria, Gozo. T: 2099 9910. www.tks-onlinestore.com
Stem Interiors, The Quay, Ta’Xbiex Seafront, Ta’Xbiex. T: 2133 2019. FB: Stemmalta
TKS - The Kitchen Store, Level -2, The Point, Tigné Point, Sliema. T: 2060 1055. www.tks-onlinestore.com
Saint James Hospital, St James Square, Zabbar. T: 2329 1000. www.stjameshospital.com
Straws @Sreafino Take Away, Manwel Dimech St, Sliema. T: 2133 8622.
Tower Supermarket, High Street, Sliema. T: 2134 5586. www.towersupermarket.com
Saint James Hospital, The Cosmetic Clinic, Triq il-Hafur, Attard. T: 2142 3838. www.stjameshospital.com
Talbot & Bons, SkyParks Business Centre, Luqa. T: 2123 4834. www.talbotbons.com
Trading Post, Gorg Borg Olivier Street, Sliema. T: 2134 2329. Facebook/tradingpostsliema
Form, Valley Road, Msida. T: 2144 6000. www.form.com.mt
Next Home, Bisazza St, Sliema. www.facebook.com/NextMalta Stem Interiors: See contact details above. TKS - The Kitchen Store: See contact details above.
TM
#BooSTYOuRDAY
SLIEMA | ST. JULIANS | VALLETTA | THE POINT | AIRPORT | BUGIBBA
Issue 2 JUL ‘2016 Free copy
know thy food & wine.
super
salads
pg 30
+
pg 56
the
chef
kings pg18
Sara Maule on helicopter wine harvesting.
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• www.martinet-finewines.com • Tel: +356 2703 0093
Wanted Magazine #02
Philippe Martinet Fine Wines 239/BB, Tower Road, Sliema
The
Freshest of
Fresh
It’s wonderful + bountiful this issue!