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Food & Drink

  • 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...

  • 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...

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