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Food & Drink

  • To crave or not to crave

    To crave or not to crave

    Ed eats PekingTriq it-TuristiQawraTel: 2158 0696 Food: 5/10Service: 6/10Ambience: 6/10Value: 7/10Overall: 6/10 We use the word ‘crave’ quite liberally. It’s bandied about as a synonym for want, need, desire and even a transient whim. I very rarely...

  • Winter in my Gozo kitchen

    Winter in my Gozo kitchen

    Apart from warming casseroles and soups, and every possible excuse to spend an afternoon baking, winter in my Gozo kitchen is a time for making preserves, especially marmalade. And how not? I see oranges in profusion on my neighbour’s trees. Local...

  • Sparkling aperitifs

    Sparkling aperitifs

    Le Meridien hotels and resorts worldwide are offering a variety of sparkling aperitifs inspired by different destinations. As part of this initiative, photographer Khaled Youssef was commissioned to capture selected perspectives in Europe through...

  • Australian wine exports rebound as China chooses cheaper tipples

    Australian wine exports to China rebounded last year as sales of cheaper wines gained traction, bucking a regional shift towards high-end tipples. Australian government data shows total wine exports to China rose eight per cent last year to 40...

  • Microbrewer aims to tap S. Africa’s ‘black diamonds’

    Microbrewer aims to tap S. Africa’s ‘black diamonds’

    At just 30,000 litres a month, Ndumiso Madlala’s brewery produces as much beer as his biggest rival pumps out every six minutes. But that may be just enough to cause ripples in SABMiller’s long domination of the South African beer...

  • McDonald’s Aussie experiment is to look less like McDonald’s

    McDonald’s Aussie experiment is to look less like McDonald’s

    The Corner, a new cafe in Sydney’s trendy inner west, looks a lot like its peers – white frontage, rustic wooden seating, potted plants on the counter, quinoa on the menu and servers wearing hemp aprons. But look a little closer at the black name...

  • Cake Boss shop to get new look but stay true to roots

    Cake Boss shop to get new look but stay true to roots

    By spring, the little New Jersey shop where the ‘Cake Boss’ got his start will have a different look, but Buddy Valastro, the self-taught master baker behind the hit reality TV show, vows the renovated store will still have “icing in the...

  • Diamond awards for Gozitan restaurants

    Diamond awards for Gozitan restaurants

    As part of Emmanuel Delicata’s ongoing customer loyalty scheme, two Diamond Distinction Awards have been presented to two restaurants in Gozo. Between them, they have been selling Delicata wines for an impressive 79 years. The first award was...

  • New ranking for Austrian sparklers

    As of this spring, a new three-tier quality ranking system for Austrian sparkling wines, which produces about 12 million bottles annually, will be incorporated into Austrian wine law. The three tiers will be as follows: level one guarantees that...

  • Monument to mozzarella

    Monument to mozzarella

    Ed eats hiM195, The StrandGżiraTel: 2788 0400 Food: 8/10Service: 8/10Ambience: 7/10Value: 5/10Overall: 7/10 A long time ago, I worked for the local representative of one of the large, multinational food companies. I quickly learned that what...

  • Cold comforts

    Cold comforts

    I started writing this at the beginning of the year when the temperature had dropped overnight to almost zero, the wind was close to force 8 and we were shivering and in dire need of something warm and comforting to eat. Now, of course, the sun is...

  • A tribute to Serge Hochar

    A tribute to Serge Hochar

    Serge Hochar, the man behind Chateau Musar and who put Lebanese wines on the world stage, died in a swimming accident in Mexico late in December. Chateau Musar was started in the 1930s by Hochar’s father, Gaston. Following a family tradition of...

  • Campari’s history captured in calendar

    Campari’s history captured in calendar

    Campari has officially launched its 2015 calendar, entitled Mythology Mixology, starring French-born actress Eva Green. The 16th edition of the calendar is dedicated to celebrating Campari’s intriguing history and the stories linked to 12 of its...

  • End to foie gras ban sends chefs, activists scrambling

    End to foie gras ban sends chefs, activists scrambling

    As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists protested a federal judge’s decision overturning the State’s two-year ban on sales of the fatty liver of ducks and geese. Chefs said they...

  • ‘Why sip Syrah when there’s Ġellewża?’ – New York Times

    ‘Why sip Syrah when there’s Ġellewża?’ – New York Times

    New York Times columnist Florence Fabricant’s article on her visit to Malta last September was published on January 7, under the heading ‘A secret hidden in the Mediterranean’. The article focuses on the quality of the two Maltese grape varieties...

  • The renaissance

    The renaissance

    Ed eats Scappi’s Trattoria47, Main StreetSt Julian’sTel: 2137 7641 Food: 6/10Service: 7/10Ambience: 6/10Value: 6/10Overall: 6/10 There are nuggets of practically useless information that somehow creep into a crevice in my head and rest there,...

  • Comfort winter warmers

    Comfort winter warmers

    At this time of year, even in the Mediterranean, inspiration from kitchens further to the north are just what is needed to ward off winter chills. Slow-cooked meat casseroles, together with plenty of flavoursome root vegetables are the order of...

  • A year in the food life

    A year in the food life

    Ed eats As the new year stretches and yawns and prepares itself for whatever it has in store for us, I take my customary look back at the one that has just expired. With more meals than I can count, over 70,000 words written, 250 photos sneakily...

  • Christmas past?

    Christmas past?

    Well, not quite. We still have Twelfth Night and the Three Kings bearing gifts to come, but instead of gold, frankincense and myrrh, my gifts are edible and use up some Christmas bits and pieces that are left over. I doubt that anyone has any...

  • Pizza master tosses secrets in new book

    Pizza master tosses secrets in new book

    From deep dish to thin crust, from Margherita to Sicilian, restaurateur and chef Tony Gemignani approaches hispie-making with a creed that is tattooed on his hands: ‘respect the craft’. The more than 100 recipes in The Pizza Bible, serve as a...

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