Gozo’s rich Mediterranean palate of unique tastes and flavours is brought to life in The Gozo Table – Il-Mejda Għawdxija, which was recently launched at Talbot & Bons at Skyparks in Gudja.

Based on over 80 recipes by chef George Borg, the book is compiled and edited by Hilda Maguire and Colm Regan, with photography by Claire Borg.

Speaking at the launch (the first print run was sold out after the first launch in Gozo a few weeks ago), Borg said the book aimed topromote Gozo through familiar and popular recipes.

The book features three aspects of Gozo: the sheer quality of its produce from wine and cheese to pork and rabbit, to olive oil, basil and a huge variety of vegetables; the skill and dedication of local producers and artisans, including, butchers, bakers, vegetable growers and makers of ilma żahar (rosewater); and the traditions and culture of the island as it affects food and the seasons (like the 1551 wine label, the broad bean recipes of spring and traditional Christmas food and styles).