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Food & Drink

  • Morocco with a touch of India

    Morocco with a touch of India

    The new Tagine restaurant at San Antonio Hotel and Spa, Qawra, can be described as ‘Morocco with a touch of India’. A number of rooms making up the restaurant are done up in typically intimate Moorish style and serve a mouthwatering array of...

  • Last Syrian vineyard keeps wine flowing despite war

    Last Syrian vineyard keeps wine flowing despite war

    Amid the war in Syria, one hillside vineyard still produces wines that are served in the Michelin-starred restaurants of London and Paris. It has been a struggle to keep Syria’s last commercial vineyard open, the owner of Domaine de Bargylus...

  • Time to eat

    Time to eat

    A fresh and healthy lunch can boost your concentration. Here are some recipes to feed your academic success: they’re so quick to prepare that you won’t be late for your early morning lecture. Sandwich fillers No more boring sandwich fillers. With...

  • New York Times columnist learns about Maltese wines

    New York Times columnist learns about Maltese wines

    Florence Fabricant, a columnist for the New York Times, paid a visit to the Delicata winery this week to learn more about Malta’s winemaking industry and its indigenous grape varieties Girgentina and Ġellewża. She is an internationally renowned...

  • Grape skin snacks launched in the US

    A healthy, baked snack made from flour milled from the seeds and skins of Sonoma County wine grapes was introduced in the US market. Created by Mike and Tom Keefer and Dan Brinker, Wild California Crisps makes use of the winemaking residue known...

  • Tagliatelle al salmone

    Tagliatelle al salmone

    Ingredients450g tagliatelle3 tbsps olive oil1-2 garlic cloves, chopped2 red onions, sliced400g fresh salmon fillets, skinned and cubed300ml fresh cream3 tbsps chopped fresh parsleyOne tot vodkaCapers and dill Method Cook the pasta according to...

  • Pappardelle with asparagus and smoked salmon in lemon cream sauce

    Pappardelle with asparagus and smoked salmon in lemon cream sauce

    Ingredients400g egg pappardelle120g green asparagus200g smoked salmon2 shallots2 lemons3 tbsps butter¼ litre fresh cream10g basil leavesSalt and pepper Method Trim the asparagus and cut into 0.5cm thick slices. Chop the shallots finely. Grate...

  • Chocolate pecan treacle tart

    Chocolate pecan treacle tart

    IngredientsTreacle fillingPecans1 tsp raspberry jamSmall quantity sweet pastryChocolate mousse For the treacle filling300g golden syrup85g fresh white breadcrumbs60g ground almond1 whole egg150ml cream For the chocolate mousse200g cream200g dark...

  • Asparagus risotto 

    Asparagus risotto 

    IngredientsArborio riceFresh asparagusOnionsGarlic Basil Parmesan cheeseAlmondsParma hamChicken stockWhite wineCooking brandyCream Method Heat two tablespoons olive oil, and some butter in a pan. Add chopped onions and garlic. Add asparagus, Parma...

  • Seared artichokes and calamari

    Seared artichokes and calamari

    Serves 4 Ingredients800g of squid or calamari4 tender artichokes2 cloves garlic10g mint leaves1 lemonHalf a cup dry white wineExtra virgin olive oilPinch of salt Method Clean the squid or calamari (or ask your fishmonger to do it). Clean the...

  • The hare and the king prawn

    The hare and the king prawn

    Ed eats St Paul’s Boċċi Club20, Mediterranean StreetVallettaTel: 2124 6114 Food: 6/10Service: 8/10Ambience: 9/10Value: 7/10Overall: 7.5/10 Last week I touched on the little voyages of discovery and rediscovery that my week sometimes allows. It set...

  • Delightful floral baking

    Delightful floral baking

    From late summer last year, right through the winter, I was baking several times a week, even more than usual. The reason for immersing myself in this indulgent pastime has just been published. The Floral Baker encompasses not only a lifelong...

  • Competition winners

    Competition winners

    Twenty winners of the Sammontana Ducale ice cream competition were presented with their prizes at the Splash & Fun Water Park earlier this month. The prize consisted of a weekend break at Intercontinental Hotel Malta for two persons on a bed and...

  • Last chance to vote for your favourite restaurant

    Only a few days are left to help decide which restaurants will feature in the 2015 edition of The Definitive(ly) Good Guide to Restaurants. You can log on to www.restaurantsmalta.com and rate all the restaurants you have visited over the past 12...

  • EU food producers set for more cash to help with Russian ban

    EU officials are drawing up new measures to help food producers hit by a Russian ban on agricultural imports and will publish them over the coming days, the European Commission said. Moscow in August imposed a one-year embargo on meat, fish,...

  • Cocktail evening to use Scottish gin

    Cocktail evening to use Scottish gin

    Michelin-starred restaurant Aziamendi 100 in Valletta is collaborating with Francis Busuttil & Sons, local distributor of Hendrick’s gin, to organise a cocktail evening on Friday. The event will see some 100 Hendrick’s lovers gathering at the...

  • Chefs take centre stage at London debut food festival

    Chefs take centre stage at London debut food festival

    Gourmet food proved to be the new rock ’n’ roll at a weekend festival in London where 10 acclaimed chefs, three of whom hold Michelin stars, demonstrated their culinary prowess against a backdrop of live music. Headliners at the first On...

  • Indigenous grapes pressed

    Indigenous grapes pressed

    As the last of the ‘big’ red Cabernet grapes roll in to the Delicata winery (Sauvignon and Franc), this year’s pressing comes to a close. Once again, the winery is smashing through the one-million-kilo barrier of local grapes pressed. The last two...

  • Sea bass set on a bed of potato mash and assorted vegetables

    Sea bass set on a bed of potato mash and assorted vegetables

    Ingredients2 medium potatoes, peeledand quatered100ml cream20g butter1 small carrot1 small marrow30g cherry tomatoes150g peas1 whole sea bass Method Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15...

  • Pine nut and aubergine tortellacci with tangy tomato and citrus foam

    Pine nut and aubergine tortellacci with tangy tomato and citrus foam

    Serves 2 Ingredients For the filling:200g salty ricotta2 garlic cloves200g aubergine purée25g coriander50g pine nuts100g Parmesan cheese200g pasta dough200g fish stock75g sun-dried tomatoes50g onionsHerbs For the foam:200ml cream25ml olive oil25g...

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