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Food & Drink

  • Rosé wines are not just a blend of red and white

    Rosé wines are not just a blend of red and white

    The French embassy hosted a wine-tasting session to showcase the vintage 2014 rosé wine selection of four producers from Provence at the Residence de France in Żebbuġ. The four wineries represented were Château de Pourcieux, Do­maine de Sainte...

  • Making the perfect cup of Italian coffee

    Making the perfect cup of Italian coffee

    Francesco Neri from Italian coffee brand Caffe Mauro recently visited Malta for a short but intensive training programme on the art of making a perfect coffee the Italian way. Neri, an authorised Speciality Coffee Association of Europe (SCAE)...

  • Learning to barbecue

    Learning to barbecue

    The Malta BBQ & Grilling Association will be organising a series of training sessions on Saturdays from April 18 till May 9. These two-hour sessions will consist of theoretical as well as practical parts and would also include tastings, freebies...

  • New Subway outlet opens in Fgura

    New Subway outlet opens in Fgura

    A new Subway restaurant has opened in Żabbar Road, Fgura, bringing to five the number of Subway outlets on the island. The others are in Gżira, Msida, Paceville and St Julian’s. The restaurant was inaugurated on March 31 by Gerald Darmanin, Subway...

  • Chocolatier champions ‘bean to bar’

    Chocolatier champions ‘bean to bar’

    It has been more than 10 years since British-born chocolatier Willie Harcourt-Cooze bought a cocoa farm in Venezuela with the hopes of making the world’s finest ‘bean-to bar’ chocolate. He believes cacao beans – which once cleaned and roasted are...

  • New vintage Medina Sangiovese released

    The latest 2014 vintage Medina Sangiovese DOK Malta Superior is being released from the Delicata winery this week. The previous vintage of this red wine was sold out some months ago due to its popularity. The wait has been quite long but the 2014...

  • Delicata gold medal winners on display at Vinitaly event

    Delicata’s two gold medal-winning red wines, the 2012 vintage Gran Cavalier Barrel Matured Merlot DOK Malta Superior and the 2013 vintage Medina Cabernet Franc DOK Malta Superior, were put on display at Italy’s most important wine event,Vinitaly,...

  • Following bumper crop in 2013, Spanish wines top export league

    Following the bumper grape crop that Spain enjoyed in 2013, the Iberian producer now tops the export league as the world’s biggest exporter of wine, after shipping out 22.8 million hectolitres in 2014, a 22.3 per cent rise on the previous...

  • 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...

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