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Food & Drink

  • New brewery in town

    New brewery in town

    Lord Chambray, an artisanal brewery based in the Gozitano Agricultural Village in Xewkija, was inaugurated last week. Three beers have been launched: Blue Lagoon, a Blanche beer; Golden Bay, an American craft-style beer; and San Blas, a deep amber...

  • Festival feasting

    Festival feasting

    It is not just the wine drinkers who will be happy at this year’s Delicata Classic Wine Festival which starts in six days’ time: food lovers will also have a lot to be cheerful about. Whereas the 20 different wines made from a wide range of...

  • Two white bait dishes

    Two white bait dishes

    Ingredients For the fritters70g self-raising flour1 whole egg250g white bait½ finely chopped capsicumsalt/pepper For the fine salad1 green apple, finely shreddedRucola salad or mixed salad½ large red onion, finely sliced½ tbsp lemon juice½ tbsp...

  • Farmer tours EU in chicken suit

    Farmer tours EU in chicken suit

    A farmer is about to tour Europe in a chicken costume to call for clearer labelling on poultry meat. Tamsin French, 23, will visit 21 EU countries dressed as a chicken named Rosa. Tamsin, whose family run a poultry farm in Devon, wants clear...

  • Gorgonzola risotto

    Gorgonzola risotto

    Serves 4 Ingredients300g Arborio rice100g butter1 onion, chopped1 litre vegetable stock2 tbsps white wine150g peas150g mushrooms50g Parmesan cheese75g Gorgonzola60g rocket leavesSalt and pepper40g Parmesan wafers Method Melt 50g of the butter in a...

  • Chicken with grilled ratatouille vegetables

    Chicken with grilled ratatouille vegetables

    Ingredients4 pieces of chicken breast1 eggplant2 large marrowsTomatoes, large200g mozzarella50g margarineFlourSeasoning Method Cut the breast into eight pieces (two per person). Heat some margarine. Season the chicken, pass each piece through...

  • Pork belly and tenderloin with apple cream sauce

    Pork belly and tenderloin with apple cream sauce

    Ingredients650g pork belly, flavoured or plain1 pork tenderloin, about 450g750ml water38g salt2 tbsps sugar3 sprigs thyme2 tsps crushed garlic1 tsp peppercorns For the potatoes4 medium buttery potatoes 3 tbsps duck fat500ml vegetable or chicken...

  • Pork fillet

    Pork fillet

    Ingredients1 piece pork fillet (trimmed)8 piece streaky bacon100g smoked cheese2 medium onions (thinly sliced)150g sugar100ml good quality red wineOlive oilKnob of butter1 fennel bulb Method Cut the pork fillet into medallions and wrap each...

  • Junk food addict loses 70kg

    Junk food addict loses 70kg

    Swapping croissants for fresh fruit at breakfast has helped this year’s Slimming World Man of the Year go from being unable to fasten his seatbelt on a plane to taking flying lessons. Brendan O’Donnell, 31, dreamed of learning to fly but was told...

  • Mixed blessings for foodies

    Mixed blessings for foodies

    Ed eats New Madras3, Gandoffli Street,BuġibbaTel: 2157 2107 Food: 6/10Service: 8/10Ambience: 5/10Value: 7/10Overall: 6.5/10 What does one do with half a compliment? The optimist will ignore the half that isn’t a compliment. The pessimist will do...

  • Preserving summer flavours

    Preserving summer flavours

    Rather than begrudge a few hours spent in the kitchen in high summer, see it as an opportunity to build up a ‘savings account’ for occasions in the future when you cannot afford the time to make these delicacies. Thus, boxes in the fridge, packs...

  • Sella e Mosca wine-pairing dinner in Gozo

    Sella e Mosca wine-pairing dinner in Gozo

    Vini e Capricci – Wines & Whims recently hosted a Sella e Mosca wine-pairing dinner at its premises at the Gozitano Agricultural Village in Xewkija. Chef George Borg was tasked with designing a menu to match six prestigious wines from the...

  • A food lounge within a garden

    A food lounge within a garden

    After a vast refurbishment, the premises occupied by the former Da Sofia restaurant at the Strand in Gżira have reopened as The Garden – Food Lounge. The concept behind the new place is that of a living room, where people can go after work for a...

  • A chocolatey tea for summer

    A chocolatey tea for summer

    Exotic spices from the Far East, including ginger and cinnamon, blend with pure cocoa shells from South America to give Yogi Tea Choco a deliciously unique taste and aroma. To enjoy the full, rich flavour of this tea, pour freshly boiled water...

  • Cookbook draws modern cooking closer to the flame

    Cookbook draws modern cooking closer to the flame

    For archaeologist and food historian Paula Marcoux, the business of cooking begins as it did almost two million years ago: with a fire and a stick. From fish and meat to breads and vegetables, the 100-odd recipes in Marcoux’s first book, Cooking...

  • Brewing fun

    Brewing fun

    The Farsons Beer Festival started yesterday at the Ta’ Qali National Park and will run until August 3. Beer lovers will be able to savour speciality brews that are available exclusively for export markets, UK bottle-conditioned ales and premium...

  • Norwegian master of wine visits Delicata

    Norwegian master of wine visits Delicata

    Norwegian Master of Wine Mai Tjemsland visited Delicata’s state-of-the-art winery in Marsa recently. She was in Malta to write an article on local wines. Tjemsland, who resides in Trapani, Sicily, has a weekly column in Norway’s largest newspaper...

  • California legalises ‘sip and spit’ for students

    College students under the age of 21 in California will soon be allowed to drink alcohol in class, as long as they are enrolled in a beer brewing or winemaking programme and they refrain from swallowing, underlegislation signed recently by the...

  • Pan-fried sea bass fillet served with risotto and mussel velouté

    Pan-fried sea bass fillet served with risotto and mussel velouté

    Serves 4 Ingredients175g x 8 fillets of sea bassFor the fish risotto150g risotto900ml fish stock25g spring onion10g butter10g garlicFresh basil and mintFish bones (not oily)Medium onions, peeled and thinly sliced; fennel bulb, trimmed and thinly...

  • Cappuccino of pea with pancetta foie gras

    Cappuccino of pea with pancetta foie gras

    Serves 4 Ingredients10g butter1 small onion50g chopped pancetta1 garlic clove, chopped8 green asparagus600ml light vegetable stock10g chopped mint75g preserved foie gras200g peas4 tbsp milk Method Heat a little butter in a large pan. Add the...

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