Michael Scicluna, St Paul’s Bay
Towards a more refined Maltese cuisine
It is good to hear that tourism is on the increase this year. Mario de Marco is very correct in urging hotel and catering establishments to promote Maltese cuisine but it seems that he is not aware that in the 1970s to the late 1980s it was compulsory that hotels and restaurants include Maltese dishes in their menus. I am sure that those present at the meeting he addressed were aware of this.
A standard should also be set for the preparation of Maltese cuisine. When I go out for a fenkata, the textures of the fried rabbit vary from one place to another. The last time I had it in an authentic restaurant in Gozo I am certain that the fried rabbit in garlic was cooked in the oven and not fried at all. Accompanying vegetables have to be upgraded from the concept of everything comes with French fries and salad. Also, the concept of silver service needs to be brought back in the higher class establishments.
My experience with wine lists is normally a lack of consistency regarding what is in stock and the brands and countries of origin. As for the service, there is much to be desired. How can you wait 40 minutes between the first course and the main course in a five-star restaurant and no one notices until you bring it to someone’s attention. To me this signifies a couldn’t-care-less attitude. It is good to meet and talk but let’s have some express action please.
Why not start by setting an example and serving traditional Maltese food on the national airline, such as Maltese bread, rikotta cheese, Maltese sausage, galletti, ġbejniet and bigilla. I leave it to the experts to find out what else could be served on Air Malta food trays.
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Eric Bugeja
Dec 12th 2010, 01:15
As a chef and member of the Crafts Council, I have heard about the concept of standarization of Maltese Food and I am totally against it because I feel it stifles creativity. Why should a standards authority dictate to me how I cook or present Rabbit a la Maltaise , to name just one dish? Clients are free to choose which restaurant they patronize, and if I can make a maltese traditional dish healthier by making subsititutions or present it in an innovative manner, I should also be free to do so without the hindrance of a regulating body.
mario aquilina
Dec 11th 2010, 19:53
I think that most of the food stuff that is mentioned here, is a no no for our airline.
Just because the Maltese enjoy this type of food, it does not mean that one can shove it down other people's throat. Why don't you try and investigate firstly, by finding out, how many tourist actually buy the food mentioned, while holidaying here. Or how about asking the foreigners that actually lives here amongst us, to see if they buy the stuff or not.
I also experienced something similar to what is written above. I went into a supposedly well known restaurant in Bugibba and ordered a mix of grilled fish. My fish was baked in an oven rather than grilled. Some chef's try and insult our intelligence. The fish came with a mixture of frozen veg. Unbelievable.
As for the waiting in restaurants, I guess it is because most places are under staffed, or running with unexperienced staff to maximise their profits, when in reality, these restauranteurs are shooting themselves in the foot, because I for one, would not return to such places.
Paul Borg
Dec 11th 2010, 19:39
Well said Michael, I must add that Fresh Fish is and always was on the national diet, then why the hell do we still see breaded plaice , Cod, halibut and all the non mediterranean commodities. Paul Borg Restaurant owner Valletta
Karl Consiglio
Dec 11th 2010, 18:28
Ah the photo is making me hungry
M.F-Hills
Dec 11th 2010, 11:50
The expression" Maltese cuisine" is perhaps, a misnomer . Maltese food is essentially bulky, filling and unsophisticated,.even if good. Most traditional cooking is one pot to serve as two courses, say like fenkata or whole chicken in soup,stuffed vegetables or meat with potatoes round them etc. Olives,olive oil, ricotta, local vegetables esp. tomatoes and fruits and wines,local fish and meats too,(and what about Maltese bread.) are local ingredients chefs can create dainty appetising affordable dishes with .But many locals would sit around these open air kiosks or eating outlets and feed on pizza and chips, chicken nuggets and other junk food and fizzy drinks and make an evening of it. What message are we giving the chefs? To continue to offer rubbish ,not try harder and to give them an easy run for their money. Chefs must make the most of the traditonal dishes and local produce. Yes, by all means, give us Maltese fare on Air Malta rather than the soggy omelette with baked beans and a tinned sausage. Often,but not always, costs dictate quality.