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Food & Drink

  • Fortifying food with fresh ginger

    Fortifying food with fresh ginger

    Fresh ginger is one of the most widely used spices in both eastern and western cuisines and is known for its medicinal properties. I like its versatility as it blends well with breakfast cereals and savory or sweet dishes. It can be pickled, made...

  • The day of (the) rest

    The day of (the) rest

    Ed eats Pepe Nero – VeċċjaTrejqet il-VeċċjaSt Paul’s BayTel: 2155 5551 Food: 7/10  Location: 5/10Service: 6/10Value: 7/10Overall: 6/10 When I was a kid I went through life a little mystified. I very often got the impression that there was a...

  • What to eat in January

    What to eat in January

    This month is particularly cold and January sees us spending more time indoors to recharge our minds and bodies after the recent festivities. The fresh food we find shifts by season and there is a distinct difference in the market especially when...

  • Quaint Piedmont experience set me dreaming but so disappointed

    Quaint Piedmont experience set me dreaming but so disappointed

    Pet’s Plates Coogi’sSt Agatha’s Esplanade, Mdina Food: 5/10  Location: 8/10Service: 8/10Value: 6/10Overall: 7/10 Where would Malta be without the rabbit? Often overlooked, elsewhere it may be underrated as a source of protein, but here it has...

  • Nothing but the whole wine

    Nothing but the whole wine

    So many people have been made to believe by the virtues of noses and egos of famous wine critics and other characters in the wine trade that the only way to appreciate wine is through a reductionist search for certain distinct characteristics. If...

  • Cooking with borage

    Cooking with borage

    I was delighted to find borage in my organic box delivery recently and I put it to good use. Borage (fidloqqom) is also known as starflower and is easily recognisable by its edible, bright blue flowers with five pointed petals. It attracts...

  • In with the new

    In with the new

    Ed Eats Bahia75, Triq Prezjosi,LijaTel: 9999 1270 Food: 7/10  Location: 9/10Service: 9/10Value: 8/10Overall: 8/10 I belong to a privileged generation. I’m in that awkward neither-here-nor-there that’s trapped between the sensible baby boomers and...

  • A touch of Japan in Sicily

    A touch of Japan in Sicily

    Ramona Depares takes a break from the more typical Sicilian delights to experience a bonafide, traditional Japanese dinner at Toshi in the heart of Ragusa. The hostess solemnly poured the tea into the bowl, offering it to her guest, together with...

  • ‘Quality is really everything to us’

    ‘Quality is really everything to us’

    Revered and renowned for being the Oscars of the culinary world, there are a select few chefs who have had the pleasure of working in a Michelin starred kitchen, let alone of being the proud owner of a star themselves. Bruno Barbieri, who hails...

  • Flavours from Tunisia

    Flavours from Tunisia

    Exploring the food from other Mediterranean countries gives the experience of new flavours, not necessarily from the use of obscure ingredients, but by mixing ordinary ingredients in a different way. The food of Tunisia is strongly influenced by...

  • The home of local produce

    The home of local produce

    Pet’s Plates Diar Il-BnietDingli Food: 8/10  Location: 8/10Service: 9/10Value: 7/10Overall: 8/10 It was a wet, miserable day. But inside Diar il-Bniet it was pure Christmas. This quaint restaurant and farm shop on the outskirts of Dingli is flying...

  • Wine bottles big and small

    Wine bottles big and small

    Tomorrow we bid farewell to the old and usher in the New Year. But quick, before you pop that bottle of bubbly: what’s the difference between a split and a Methuselah? It’s not, as someone crudely observed, the difference between a talented...

  • Love like chocolate

    Love like chocolate

    Anne-Marie Galea gets to experience some hands-on fun at a specialised chocolate masterclass led by Le Meridien St Julian’s head pastry chef, Shawn Zammit. With a newly-revamped kitchen, Taro at Le Meridien, St Julian’s, has a simple mission...

  • What to eat on Boxing Day

    What to eat on Boxing Day

    We are often exhausted after the celebrations but still need to make use of all the bits and pieces from Christmas Day. Today’s recipes turn leftovers into another meal enabling us to serve food again without appearing too dry or recycled. Seared...

  • A hipster twist on the G&T

    A hipster twist on the G&T

    Seaweed, rhubarb, Christmas pudding and even ants – all ingredients used by a new generation of gin makers enjoying a booming British market. That demand for left-field versions of the once traditional spirit has been a gift for Scottish whisky...

  • Turning up the heat

    Turning up the heat

    Ed Eats departs from his usual review formula to give us a Christmassy round-up of the highs and lows of dining out throughout these past 12 months. When I realised that the publication date for this column was December 25 I paused for a moment to...

  • Wine and the ravages of time

    Wine and the ravages of time

    A thirsty, corkscrew-slinging friend once justified his quick pull of the cork by the witty remark that “wine is merely a crossroad on the thoroughfare from grape juice to vinegar”, to which there is some truth. Wine may very well be a living...

  • Flavours from land and sea

    Flavours from land and sea

    Pet’s Plates Acqua, Terra e MarePortomasoSt Julian’s Food: 8/10  Location: 8/10Service: 9/10Value: 8/10Overall: 8/10 Ah, Portomaso. One of Malta’s most exclusive post codes. Would I live there? No. Would I venture there for a meal?...

  • A new name in town

    A new name in town

    The menu’s selection is immediately striking; instead of the usual pasta and pizza, White Rock gets creative with eclectic starters and main dishes which take inspiration from all over the globe. Paella, calamari skewers, crab croquettes and...

  • A hat-trick of Delicata winery loyalty awards

    A hat-trick of Delicata winery loyalty awards

    Delicata Winery Loyalty Awards were presented last week to three business customers who between them have been selling Delicata wines for an impressive 55 years. A prestigious platinum distinction award was presented to the owners of the all-new...

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