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Food & Drink

  • Wine honour for restaurant

    Wine honour for restaurant

    During a commemorative 10-year anniversary party last month, Emanuel Delicata Winemaker certified Tosca in Mellieħa with a Standard of Gold Distinction, as a dedicated and loyal purveyor of their wines. “We in the service industry have to listen...

  • Introducing unique wine glasses

    Introducing unique wine glasses

    The Riedel Master Class 2014, hosted by Grech Catering Supplies last month at Le Méridien Hotel & Spa, St Julian’s, introduced three red varietal wine glasses. Riedel Glassworks vice-president for sales in southern Europe, Marco Baldini, from...

  • Our bar culture

    Our bar culture

    I am encountering more and more people who tell me that they prefer to stay at home or meet at someone’s house instead of venturing to a restaurant or wine bar. Many reasons have been put forward but the most recurring, especially among wine...

  • Taste of Malta in Switzerland

    A week featuring Maltese cuisine was organised by the Cent-Trieze restaurant in Binningen, a suburb of Basle, Switzerland. The event was the brainchild of Hildegard Borer, owner of the restaurant, and Theresa Valentino, who have been good friends...

  • Belgian chocolate company forced to change name

    Belgian chocolate company forced to change name

    It is not all sweetness and light at a Belgian chocolate company as its brand name ISIS left a bad taste in the mouth of customers. The original brand name Italo Suisse was created in 1923. After deciding the name did not really have any...

  • Roll out the barrel

    Roll out the barrel

    The latest addition of wine-making vessels ‘rolled’ into the Delicata winery recently in the shape of 24, 225-litre new oak barrels. Within days of arrival they have already been topped up with 2014 vintage Syrah and Merlot wines that will...

  • Check the price

    After reading this, diners might want to take a little bit more care when taking advice from a restaurant’s waiting staff when you ask them for a wine recommendation – as an American found out, much to his cost at the Bobby Flay Steak at the...

  • Intense chocolate truffle cake

    Intense chocolate truffle cake

    Ingredients450g good plain chocolate80g pasteurised egg yolks600ml fresh cream50g sugar Method Melt the chocolate with half of the cream in a bowl with hot water. Whisk the egg yolks and sugar together until fluffy. Whip the remaining cream to...

  • Beef and Guinness stew

    Beef and Guinness stew

    IngredientsBeef rump steak, cut into cubesOnions, cut into cubesCarrots, cut into cubesGarlic, finely choppedCelery sticks, cut into cubesParsnip, peeled and cut into cubesRosemaryGuinness beerBeef stockPotatoesButter Method In a pan over high...

  • Whitebait patties

    Whitebait patties

    Ingredients600g whitebait1 egg1 tbsp semolinaSeasoningLemon rind, gratedParsley, choppedGarlic, choppedFor fryingSemolina and oil Method Wash the fish and let them strain properly. Cut each fish at least in four or chop. Put into a bowl. Add the...

  • Eggplant purée

    Eggplant purée

    Serves 4 Ingredients1kg eggplant2 tbsps lemon juice1 onion3 garlic cloves1 tbsp parsley, chopped100ml olive oil50g black olivesSalt and pepper Method Preheat the oven to 180˚C and bake the eggplants for about 40 minutes until the skin has turned...

  • Swordfish rolls 

    Swordfish rolls 

    Ingredients600g of swordfish cut intothin slicesExtra virgin olive oilA handful of salted capers150g of breadcrumbs1 clove of garlic1 tbsp raisinsA sprig of parsley1 tbsp of pine nuts1 lemonSalt and pepper1 tbsp of grated cheese...

  • Kind of perfect

    Kind of perfect

    Ed eats The Harbour Club4/5 Barriera WharfVallettaTel: 2122 2332 Food: 8/10Service: 9/10Ambience: 9/10Value: 8/10Overall: 8.5/10 When asked to pick the best restaurant, I groan in response. It has become a well-practised sound. It starts with a...

  • Bowls of super soups

    Bowls of super soups

    When the weather becomes miserable, or you’re feeling down, there is nothing so comforting as a bowl of soup with some good bread to dunk in it. I’m thinking rich and hearty, not thin and wishy-washy, so mulligatawny is a good place to...

  • Dining baroque style

    Dining baroque style

    A baroque style dinner, Una Cena Barocca, is being organised by the International Institute for Baroque Studies, in conjunction with the Programme for Mediterranean Culinary Culture at the Institute for Tourism, Travel and Culture at the...

  • A good reason to smile

    A good reason to smile

    McDonald’s will be marking World Children’s Day with its 11th edition of McHappy Day, its national charity event to mark World Children’s Day. The event will raise funds in aid of L-Istrina. “A business truly reaches its full economic potential...

  • Special edition wine launched

    Special edition wine launched

    Camilleri Wines has released a one-time special edition wine, Laurenti V.S. The term ‘vintage selection’ represents the concept behind this wine, where only the very best parcels of grapes have been carefully selected to produce it. The wine is a...

  • Spanish wine dinner

    The official representative of Spanish winery Marqués de Riscal, Cristina Cantalapiedra, will be hosting a wine dinner at the Essence Restaurant at the Radisson Golden Sands on Wednesday at 8pm. Marqués de Riscal is one of the oldest Rioja wineries.

  • Avocado, orange and winter radish salad with cumin lime vinaigrette

    Avocado, orange and winter radish salad with cumin lime vinaigrette

    For the vinaigrette3 tbsps extra virgin olive oil2 tbsps lime juice1 tbsp maple syrup½ tsp ground cuminSea salt and freshly ground pepper For the salad2 oranges½ pomegranate½ cup julienned winter radish½ cup peeled and julienned watermelon radish½...

  • Choosing clean food for healthy lifestyles

    Choosing clean food for healthy lifestyles

    Terry Walters, clean-food chef, educator and author of the new cookbook Eat Clean Live Well, says her cooking career started as a necessity and became a passion. The more than 175 recipes in her third book continue in the vegan, gluten-free vein...

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