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Food & Drink

  • Best laid plans are those made by circumstance

    Best laid plans are those made by circumstance

    Ed eats Amici Miei104, Triq Żonqor,MarsascalaTel: 2189 4433 Food: 6/10Service: 7/10Ambience: 8/10Value: 9/10Overall: 7.5/10 The best laid plans are those made for us by circumstance. Sure, circumstance can throw any amount of horrors our way, but...

  • Anyone for paleo?

    Anyone for paleo?

    Nothing on Easter bunnies, chocolate, lamb or what you will as I am sure you have your Easter cooking and entertaining well planned and under way. I wish you all a very happy day. Picking up where I left off in my last column, I offer more...

  • Announcing the best chefs

    The Definitive(ly) Good Guide to Restaurants: Chef of the Month, supported by The Catering Centre, aims to recognise chefs who make a great contribution towards the success of any restaurant. The top 150 rest-aurants, featured inThe Definitive(ly)...

  • Birthday treat at Temptasian

    Birthday treat at Temptasian

    Throughout this month, Temptasian restaurant at The Palace in Sliema is treating patrons celebrating their birthday to a free dinner. They can choose from any of the two special, mouth-watering menus, namely Sampaguita or Tao. Speaking about this...

  • Food handlers course

    Malta University Consulting Ltd is organising a food handlers course B on Thursday and Friday at the University Residence, Robert Mifsud Bonnici Street, Lija, between 3 and 7pm. The eight-hour course has been designed as a reaction to the Food...

  • Easter luncheon at the Phoenicia Hotel

    Easter luncheon at the Phoenicia Hotel

    Phoenicia Hotel executive chef Saul Halevi and his team have put together over 40 dish choices for the Easter luncheon buffet being served today at the Phoenix restaurant. The carvery section features Sichuan pepper and honey-glazed leg of pork...

  • It’s in the grape: NZ vintners pioneer low-alcohol techniques

    It’s in the grape: NZ vintners pioneer low-alcohol techniques

    New Zealand’s cooler climate is giving its winemakers an edge as they seek to exploit growing global demand for lighter, premium wines, as rising temperatures push up the alcohol content of wines from rivals such as Australia and the US. The 2015...

  • Rules of dining at a buffet

    Rules of dining at a buffet

    The buffet meal scene may resemble the siege of the Bastille. Somehow, ordinarily sensible people fear that the food will be taken away before they get some, or that others will take all of the choice items, leaving them to munch on carrots. This...

  • Magic in the kitchen

    Magic in the kitchen

    Ed eats Barracuda194, Main StreetSt Julian’sTel: 2133 1817 Food: 9/10Service: 7/10Ambience: 9/10Value: 8/10Overall: 8.5/10 Today’s review has been a while in the making. Barracuda has been on my radar, quite predictably, for a very long time. In...

  • When the saints go marching. . .

    When the saints go marching. . .

    St David and St Patrick were celebrated on March 1 and 17 respectively. We all know about St Patrick’s Day, the patron saint of Ireland – those silly green hats, shamrocks and bars awash with Guinness should have given us a clue – but St David,...

  • Inspiring and testing bartenders worldwide

    Inspiring and testing bartenders worldwide

    Over the past 15 years, bartending has regained its place as a reputable profession deserving the same respect as that of a celebrity chef. Bartenders from various backgrounds are mixing their knowledge of classic recipes and preparation methods...

  • New spring menu at The Chophouse

    New spring menu at The Chophouse

    The Chophouse at Tigné Point, Sliema, has launched a new spring menu which includes a range of dishes, from fresh mussels and Scottish scallops, to grilled rack of lamb, to the restaurant’s signature burger. Head chef Steve Mamo, who previously...

  • Less sugar, more taste

    Kinnie Vita is a new variant of Kinnie which contains only half the sugar and calories of a regular soft drink. The drink retains the Kinnie taste but has an added tangy orange twist. Moreover, it contains no artificial sweeteners as it uses a...

  • The future of winemaking

    The future of winemaking

    “To make good wine you must first grow good grapes.” That is a fundamental rule accepted by most winegrowers. Although things can go wrong, turning good grapes into good wine is relatively uncomplicated. There are a number of ways of looking after...

  • Coke’s zero tolerance for land grabs proves difficult to fulfil

    Coke’s zero tolerance for land grabs proves difficult to fulfil

    The Coca-Cola Co. has made a good start in axing land grabs from its supply chain, but it must work harder in proving that its bottlers and sugar suppliers do not violate land rights, development experts told the company. Coke declared two years...

  • Foreign, domestic rosé wines vie for bigger share of US market

    Foreign, domestic rosé wines vie for bigger share of US market

    A wine battle may be uncorked as imports of rosés from France, Italy, Spain, Germany, South Africa vie for shelf space and a share of the US market. Last year, exports of the dry, pink wines from France to the US increased 29 per cent by volume...

  • Bud break begins

    Bud break begins

    With the winter pruning finished in the Delicata vineyards and the weather getting warmer, the period of bud breaking has begun. One of the first grape varieties to show new growth in Malta and Gozo is the Chardonnay. Bud break this year is a...

  • Leonardo da Vinci vineyard replanted

    Leonardo da Vinci vineyard replanted

    A vineyard that was given to Leonardo da Vinci by the Duke of Milan, Lodovico Sforza, in the year 1499, as payment for a commissioned representation of The Last Supper, has been restored and replanted with the Italian white grape variety Malvasia...

  • Survival of the fittest

    Survival of the fittest

    Ed eats Legligin119, St Lucia StreetVallettaTel: 2122 1699 Food: 7/10Service: 8/10Ambience: 7/10Value: 8/10Overall: 7.5/10 By and large, we’re not an entirely original nation. If something seems like a good idea, particularly if the whiff of money...

  • All steamed up

    All steamed up

    This week I concentrate on what I call the wet methods of cooking – steaming, poaching and cooking by absorption, of which the paella and risotto are the best examples. No special equipment is required, although naturally there is much specialist...

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