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Food & Drink

  • What to eat in February

    What to eat in February

    February is the time when winter starts to become spring. These recipes feature in-season ingre­dients and some carnival treats. Nettle leaves are young and tender this month, and as we approach the summer the leaves toughen up, so now is the time...

  • Forever thus to tourists

    Forever thus to tourists

    Ed eats The Stone CrabXatt ix-XlendiXlendiTel 2155 6400 Food: 5/10  Service: 7/10Ambience: 8/10Value: 7/10Overall: 7/10 Travel really helps to define us as individuals. It tends to bring out the best or the worst in people. Taken out of our daily...

  • Vienna cafe introduces fee for charging phones, tablets

    Vienna cafe introduces fee for charging phones, tablets

    Grumpy waiter service is as traditional as apple strudel in Vienna, but a cafe in one of the city's most recognisable landmarks has caused disquiet with what seems to be an Austrian first: charging customers for charging their phones. Tired of...

  • A taste of Mexico

    A taste of Mexico

    We associate Mexican diner food with restaurant food, but creating these dishes at home could not be easier as most of the food can be prepared the day before, making it excellent for entertaining a crowd. It is quick and inexpensive, and an ideal...

  • Savouring the art of excellence

    Savouring the art of excellence

    Pet’s Plates ZenPortomaso Food: 9/10  Location: 9/10Service: 9/10Value: 8/10Overall: 10/10 This place has got to be up there with the best restaurants that Malta has to offer. The menu held the promise of ingredients like fresh tuna, crab and prawn.

  • Gorgeous garrigue in my glass

    Gorgeous garrigue in my glass

    Alas, land is far from sacred in Malta and even linguistically it’s sometimes referred to harshly and contemptuously. Through the use of the word xagħri, which derives from the Arabic sahra for desert, we demote our garrigue, those few untouched...

  • Superfoods: cooking with Amaranth

    Superfoods: cooking with Amaranth

    Amaranth is an ancient, gluten-free superfood associated with the Aztec empire. When raw, it appears to be similar to quinoa but changes completely in texture when it is cooked. Amaranth seeds are nutrient-dense and high in protein and amino...

  • Let there be beer

    Let there be beer

    Ed eats Beer Kitchen Skyparks Level 0LuqaTel: 2180 1188 Food: 7/10  Location: 7/10Service: 7/10Value: 8/10Overall: 7/10 It is odd when two unlikely worlds collide. Fashion is so ugly that, to paraphrase Oscar Wilde, we feel compelled to change it...

  • Nourishing comfort food

    Nourishing comfort food

    In the cold winter, we all want warm and healthy food that is comforting and nutritious, yet still quick to prepare. According to Webster’s Dictionary, the term ‘comfort food’ first appeared in the 1970s and we associate it with home-cooked meals...

  • Location is not everything

    Location is not everything

    Pet’s Plates GianniniValletta Food: 7/10  Location: 10/10Service: 8/10Value: 7/10Overall: 8/10 Here since the late 1980s, Giannini is a Valletta institution, synonymous with quality and a landmark on the Valletta foodie trail. Or so it would...

  • World masters of grape vine pruning

    World masters of grape vine pruning

    Delegates of Delicata’s viticultural team recently met up with the world masters of grape vine pruning in vineyards planted to Sangiovese, Merlot and Cabernet Sauvignon varieties on the hills of the Val di Cornia in west Tuscany, close to the...

  • 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...

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