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Food & Drink

  • Prawns in a chilli and coriander salsa

    Prawns in a chilli and coriander salsa

    Ingredients:200g prawns (21-30)15g onions, chopped5g garlic, crushed50g cherry tomatoes, halved5g ginger, shredded15g spring onions50ml white wine5g coriander, chopped2g chillies, finely chopped15ml olive oil Method: Sweat the onions, garlic,...

  • University of Cambridge seeks ‘doctor of chocolate’

    University of Cambridge seeks ‘doctor of chocolate’

    Cambridge University is searching for a PhD student to undertake a dream role for the sweet-toothed – studying chocolate. The fully funded three-and-a-half-year research project will examine how the treat can remain solid when stored and sold in...

  • Spaghetti octopus

    Spaghetti octopus

    Ingredients1 medium-sized cooked octopus150g spaghetti1 leek, finely chopped2 cloves garlic, mincedBasil, finely choppedMint, finely choppedParsley, finely chopped50g whole green olives60g cherry tomatoes, halved200ml good quality white wine1 tsp...

  • Difference between pale lagers ‘is in label, not taste’

    Difference between pale lagers ‘is in label, not taste’

    European pale lager comes in a variety of brands but research shows that whatever the make of the beer, consumers find it difficult to taste the difference between them. “Consumers are largely unable to distinguish between different brands of...

  • ‘Chunky’ cheeky chorizo

    ‘Chunky’ cheeky chorizo

    Ed eats Lava LoungeValletta WaterfrontTel 2124 2400 Food: 7/10Service: 7/10Ambience: 6/10Value: 8/10Overall: 7/10 Last week’s review was quite particular. It described a dining experience that many could consider unaffordable. Afford­ability in...

  • The coolest summer foods

    The coolest summer foods

    The two fruits that say summer for me more than any other are peaches and field tomatoes. The greengrocers are piled high with them at the moment, and I like to buy my fair share. I always know when the Maltese field tomato season is in full swing...

  • The secret behind Neapolitan pizza

    The secret behind Neapolitan pizza

    La Bufala Pizzeria within the Parthenope Restaurant in Ball Street, Paceville, has invested in the latest generation Neapolitan pizza oven, the only one of its type in Malta. The wood oven is made up of a clay brick circular base with a cupola...

  • Star-shaped pizza wins accolades

    Star-shaped pizza wins accolades

    Jonathan Spiteri, pizzaiolo at Cuba Bistro and Pizzeria in St Julian’s, was presented with the Pizza Star award for his creation La Cubana. This original star-shaped pizza includes typical Cuban ingredients like minced meat and chili and jalapeno...

  • Whiskies take centre stage at Harrods

    Whiskies take centre stage at Harrods

    Scottish-based whisky and rum distiller Edrington has showcased its malts at Harrods in London this month. The luxury store has been dominated by the single malt scotch whisky Highland Park, inviting visitors to explore the story of Dark Origins...

  • Grape juice

    As the second week of pressing wraps up at the Delicata family winery, two more grape varieties are safely ‘tucked away’ in their fermentation tanks. Whereas last week saw the pressing of some of the Maltese Chardonnay and Sauvignon Blanc...

  • Record attendance at Delicata Wine Festival

    Record attendance at Delicata Wine Festival

    The 13th Delicata Classic Wine Festival held last weekend at the Upper Barrakka Gardens in Valletta smashed all previous records, every night of the four-day event. Local wine enthusiasts and tourists turned out in their thousands to ‘sip and...

  • Red prawn quenelles

    Red prawn quenelles

    IngredientsFresh red prawn, four each200g white breadcrumbs200g pistachio, roughly ground100g plain flour2 whole eggsOil for fryingFor the herb mayonnaise100g mayonnaise1 medium fresh tomato, peeled and chopped1 tbsp mixed fresh herbsMint,...

  • Grouper and olive ravioli

    Grouper and olive ravioli

    Serves 2 Ingredients For the filling200g grouper25g basil10g lemon confit25g black olives25g onions1 garlic clove1 egg300g pasta dough For the sauce50g onions100g tomatoes200ml fish stock1 tub sea urchin150ml cream25ml olive oil Method Blend all...

  • Mushroom risotto

    Mushroom risotto

    Ingredients50g dried porcini mushrooms1 vegetable stock cube2 tbsps olive oil1 onion, finely chopped2 garlic cloves, finely chopped250g pack chestnut mushrooms, sliced and washed300g risotto rice1 x 175ml glass white wine25g butterhandful parsley...

  • Pork roulade

    Pork roulade

    Ingredients150g thinly sliced pork loin For the filling50g minced pork10g bacon, chopped50g finely chopped peppers, onions, garlic, apple, raisins2g coriander seeds, crushed Method Prepare the filling by putting all ingredients together in a bowl...

  • Vegetable patties

    Vegetable patties

    Ingredients60ml olive oil3 tbsps diced onion2 tbsps diced black olives2 tbsps diced red peppers1 tsp diced jalapeno peppers2 tbsps diced garlic1 tbsp diced artichoke hearts115g black beans (drained)115g chickpeas (drained)115g white beans...

  • New Burger King concept

    New Burger King concept

    Almost 20 years since Burger King came to Malta, the franchise opened its first drive-through outlet near Lidl in Qormi. “This is a new exciting concept for Burger King in Malta and one we are sure our customers have been waiting for,” said Ivan...

  • Refreshing Aperol

    Refreshing Aperol

    Aperol Spritz is the perfect summer drink with its light, sparkling and refreshing taste. To serve, take a large wine glass and follow these simple instructions: fill the glass with ice cubes, add a slice of orange, pour in three parts...

  • Celebrating the éclair

    Celebrating the éclair

    On National Chocolate Éclair Day in June, Le Méridien Hotels & Resorts launched its first global éclair programme in partner-ship with award-winning pastry chef Johnny Iuzzini. The franchise is offering guests modern twists on the chic Parisian...

  • Dining with a view

    Dining with a view

    Enjoying spectacular views, Country Terrace Restaurant in Mġarr, Gozo, offers a range of mouth-watering dishes, using the finest and freshest ingredients. Here is a recipe by chef patron Joseph Mercieca. Spaghetti with sea urchins (Serves 4) 800g...

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