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Food & Drink

  • Red wine in diabetic diet 'safe'

    Red wine in diabetic diet 'safe'

    A glass of red wine with dinner every night has been found to improve the metabolic profiles of people with well-controlled type 2 diabetes. A study of more than 200 diabetes patients saw them split into three equal groups, drinking either mineral...

  • Japanese genius and hospitality

    Japanese genius and hospitality

    Ed eats Wasabi Sushi ExpressVault 2Valletta WaterfrontFlorianaTel: 2122 7235 Food: 7/10Service: 8/10Ambience: 7/10Value: 9/10Overall: 8/10 I don’t do quite well in crowds. Crowds separate the strong from the weak – those who jostle and those who...

  • Fresh flavours, new ideas for spring

    Fresh flavours, new ideas for spring

    I enjoy slow-cooked casseroles and chunky vegetable soups, not to mention fragrant, oven-baked puddings. After all, that is what keeps us all going through the colder months. But by this time of year I want bright colours, not brown food, lively...

  • Maltese chefs win awards in Sarajevo

    Maltese chefs win awards in Sarajevo

    Paul Bajada, sous-chef at db Seabank Hotel, and Gabriel Caruana, chef de partie at the Hilton Malta, have just returned from the Global Chef South Europe competition held in Sarajevo, where they placed third in their respective categories. After...

  • Magic at breakfast time with Frozen

    Magic at breakfast time with Frozen

    Kellogg’s and Disney have teamed up to bring a sprinkle of Frozen magic to the breakfast table with the launch of a new cereal. Kellogg’s Disney Frozen cereal, which is made with whole grain, has nine vitamins and minerals and is high in fibre,...

  • Moët Hennessy to bottle first Chinese red wine

    Moët Hennessy Estates & Wines, producers of wines including Cloudy Bay and Cheval des Andes, is due to bottle its highly anticipated Chinese red wine within the next few weeks, with an international launch due for autumn. The wine, which is grown...

  • Brussels brewery is using leftover bread to make beer

    Brussels brewery is using leftover bread to make beer

    A small Brussels-based brewery has embarked on a project to make beer from leftover bread, harking back to antiquity, when bread, rather than barley, was the main ingredient. The idea for brewing with bread came when 31-year-old Frenchman...

  • EU lawmakers urge calorie content labels to cover alcohol

    European beer, wine and spirits makers should inform consumers about the amount of calories in their drinks via clear labelling, EU lawmakers said this week. Most foods and drinks are subject to legislation mandating labels with nutritional and...

  • African cocoa a golden ticket for Tanzania chocolate factory

    African cocoa a golden ticket for Tanzania chocolate factory

    Jaki Kweka is that rare breed of gourmet chocolatier. She makes fine chocolate in Africa using local African ingredients. Other African companies such as Ghana’s Golden Tree use local cocoa but import milk powder and sugar. Multinationals such as...

  • Italian honour for Delicata’s Viognier

    Italian honour for Delicata’s Viognier

    Delicata’s premium 2014 vintage white Grand Vin de Hauteville Viognier DOK Malta Superior has been awarded a Diploma di Gran Menzione at the 2015 Vinitaly Wine Competition held recently in Verona, Italy. This latest award comes fast on the heels...

  • Viral warning for UK vines

    Viral warning for UK vines

    The UK’s Royal Horticultural Society (RHS) has identified new plant viruses with the potential to cause widespread damage to the English wine industry. The viruses that have been recognised for the first time are capable of reducing grape yields,...

  • I’ve got nose for you

    I’ve got nose for you

    Australia and New Zealand More than half of Australian wines are reds and Shiraz is the most important grape here, followed by Cabernet Sauvignon. White wines make up some 40 per cent of the wines and are produced from Chardonnay, Sauvignon Blanc,...

  • Let the moon shine

    Let the moon shine

    Cow horns buried in the soil, lunar cycles and cosmic rhythms. It all sounds like some sort of ancient ritual. In reality though, these are some of the ingredients that go into producing biodynamic wine. But let’s start from the very beginning.

  • Divine valley

    Divine valley

    Dievole is one of the oldest wine estates in Tuscany. Its first vintage dates back to 1090 when two farmers, Vinizio del Fu Sichelmi and Rodolfino del Fu Ardimanno paid two chickens, three loaves of bread and six Lucchesi pure silver sovereign...

  • Look me in the ice

    Look me in the ice

    There’s a kind of joy in watching vintage Hollywood films or reading classic Black Mask writers such as Dashiell Hammett and Raymond Chandler. It’s not nostalgia, because you probably haven’t lived those years. It’s more of a fascination bordering...

  • Elegant and well-structured

    Dieulele Chianti Classico Riserva DOCG is a very limited production wine by Dievole. It’s a blend of 100 per cent Sangiovese grapes and is harvested by hand in mid-October. The wine is first aged in new French and American barriques for about 12...

  • Harmonious notes

    Vendemmia Chianti Classico DOCG is Dievole’s very own take on the classic Chianti Classico genre and consists of 80 per cent Sangiovese and 20 per cent red autoctone grapes. The berries are harvested by hand at the end of September and early...

  • From dram to plate

    From dram to plate

    There are things that were made just for each other. Ice cream and a comfortable sofa, popcorn and films, a cold beer on a sunny day, convertibles and spring, wine and food, sand and picnics, a light and fragrant whisky with bread and butter...

  • What’s brewing?

    What’s brewing?

    Fermented with local microflora, has a delicate mouth feel, aged for a year in French oak barrels, ends with a dry finish: nowadays, the tasting notes for beer read like those for wine. But then again, it’s not just beer: it’s craft beer. But what...

  • Venturing beyond the menu

    Venturing beyond the menu

    Ed eats 717 Bar and GrillĠorġ Borg Olivier StreetMellieħaTel: 2157 2048 Food: 8/10Service: 8/10Ambience: 6/10Value: 7/10Overall: 7.5/10 If you’re reading this column, chances are that food matters to you. You’re not one of those to whom food is...

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