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Food & Drink

  • Perfectly seasoned

    Perfectly seasoned

    Pet’s Plates SaltPioneer Road,BugibbaTel: 2157 8004 Food: 9/10  Location: 8/10Service: 10/10Value: 8/10Overall: 9/10 This fine dining restaurant is called Salt. And this is quite fitting, since it is absolutely impossible to imagine a kitchen...

  • Black-eyed bean coconut curry

    Black-eyed bean coconut curry

    Use dried beans for this recipe, as they give an excellent texture to the curry. Soak the black-eyed beans overnight and cook them by placing them in a saucepan and immersing them in cold water over high heat. When the water comes to a boil,...

  • Baking with spelt flour

    Baking with spelt flour

    I use, whenever possible, ingredients that are unrefined and as close as possible to their natural state. Spelt is an ancient whole grain with several references found in the Bible. It contains less gluten than wheat flour and has a higher content...

  • Malta’s loss, Gozo’s gain

    Malta’s loss, Gozo’s gain

    MurellaIl-MenqaMarsalforn, GozoTel: 2156 2473 Food: 7/10  Location: 7/10Service: 8/10Value: 8/10Overall: 7.5/10 I’m back. I’m sorry for the delay in service but I was busy trying to eat my way across France. As with any undertaking of the sort, my...

  • Emirates introduces new flavours of Japan onboard

    Emirates introduces new flavours of Japan onboard

    Emirates has unveiled a new Japanese menu for First Class and Business Class customers on flights between Dubai and Haneda, Narita, and Kansai airports in Japan. Emirates’ catering team in Dubai conceptualised the new menu options and created them...

  • The flavour of Barbie pink

    Tasting wine drawn from the tank just days or weeks after the grapes were crushed to a juicy mush is pretty much like watching a football team warm-up. At this early stage, the new wine has yet to become a truly united outfit. The fruit, tannin,...

  • France’s 2016 vendange expectations

    Loire frost may cause wine shortages; heavy hailstorm hits Mâconnais; catastrophic hail in frost-affected Chablis, Beaujolais and Cognac; Languedoc vines suffer worst hail in living memory; drought and soaring temperatures in Roussillon: these are...

  • Flavours from Spain

    Flavours from Spain

    You will need:250g potatoes250g sweet potatoes5 tbsp olive oil2 tsp smoked paprika3 cloves garlic1/2 onion, chopped250g chopped tinned tomatoes1 tbsp tomato puréea pinch of stevia1 tbsp apple organic vinegarsalt and pepper For garnish: olives,...

  • Pizza, please

    Pizza, please

    Wood and CoalTriq iż-Żgħafran,AttardTel: 7957 0073 Food: 7/10  Location: 6/10Service: 8/10Value: 7/10Overall: 7/10 Gone is my dieta dell’ estate, the summer diet plan which I struggle to follow between the months of May and September, in an...

  • Food as nature makes it

    Food as nature makes it

    Organic has become more of a buzzword than a way of life. In a campaign with InCampagna Malta and Virtu Ferries, The Sunday Times of Malta will be running a series of articles about eating food from the earth produced entirely by natural...

  • Belgian craft beer food pairing

    Belgian craft beer food pairing

    Brussels craft beer Brewhaus is teaming up with the kitchen of Sciacca to offer an evening of their collection of beers paired with grilled food at the newly-opened Sciacca Grill in St Julian’s. All beers available on the night are Belgian craft...

  • Viognier mania

    Viognier mania

    This year’s wine festivals in Malta and Gozo got caught up in an unusual fad. I’m not referring to Pokémania or the Pokémon Go players engrossed in their virtual phone game, so lost in the real world of wine stalls that they remained oblivious to...

  • Italy in Għarb

    Italy in Għarb

    Grazie Mille10, Triq l-Għarb, GozoTel: 2155 3855 Food: 9/10  Location: 7/10Service: 7/10Value: 8/10Overall: 9/10 An anchovy is quintessentially one of the food world’s pocket rockets. This tiny, common salt-water fish found in practically every...

  • Fortifying food with Aronia

    Fortifying food with Aronia

    I always try to fortify the food I prepare with ingredients that are bursting with goodness. I like using aronia, because it is so versatile and can easily be added to juices, smoothies, jams, dressings and desserts.  I also use it to replace...

  • The de Mondion reaches for the Orient

    The de Mondion reaches for the Orient

    Cuisine and hospitality are two binding factors that provide for great relationships as well as memories, all part of the Relais & Chateaux foundation of the ‘l’art de vivre’. From a world of great differences and unique cultures, there is no...

  • Aperol launches new unlimited summer edition

    Aperol launches new unlimited summer edition

    Aperol, the iconic orange aperitif, is bringing us unlimited summer, with its first-ever limited edition label. As Aperol Spritz, the brand’s most well-known cocktail, continues to take the world by storm, the new unlimited summer edition label...

  • Quick frozen desserts

    Quick frozen desserts

    Food gives us enjoyment when we prepare it, share it and eat it. During our hot summer days, there is nothing more welcoming than a frozen dessert. Preparing desserts should be fun, but so many people seem to get overwhelmed about making ice...

  • Bread winner 

    Bread winner 

    Pet’s plates Mekren’s Bakery50, Triq Tal-Ħanaq,Nadur, Gozo.Tel: 2155 2342 Food: 8/10  Location: 6/10Service: 8/10Value: 10/10Overall: 8/10 Spikes in the price of bread have sparked historic revolutions as far apart in time as the French Revolution...

  • Galliano kicks up its heels with Ristretto

    Lucas Bols, the world’s oldest distilled spirits brand, recently launched Galliano Ristretto. Named for a very short and extra strong shot of espresso, Galliano Ristretto is an artisan liqueur made with 100 per cent espresso sourced from the...

  • Malta’s grape harvest is out of the blocks

    Malta’s grape harvest is out of the blocks

    You probably have never seen anyone work as furiously as vendangeurs, the men and women who, confined like sprinters in lanes, think fast with their hands as they track between narrow vine rows picking ripe grape bunches. But it’s Malta’s...

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