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Food & Drink

  • Indian, Middle Eastern restaurant gets award

    Indian, Middle Eastern restaurant gets award

    Suruchi restaurant in St Julian’s was named one of the best restaurants in The Definitive(ly) Good Guide to Restaurants awards held recently. Owner and manager Alan Kawsar provides certified Halal Indian and Arabian cuisine using the finest,...

  • Bitter and sour cocktails are back in fashion

    Bitter and sour cocktails are back in fashion

    Cosmopolitan and other sweet cocktails may still rule, but a revival of drinks flavoured with bitters and laced with vinegar is catching on beyond trendy bars and lounges. Beverage experts say bartenders are looking for inspiration with less...

  • Truffles and turkeys await Christmas tables in Paris

    Truffles and turkeys await Christmas tables in Paris

    At the temple of gastronomy outside Paris, Rungis market, Marinette shows off a tray of fat white truffles from Italy, at €1,800 a kilo. “Put your nose in there,” she tells her customers, who brave the early morning hours to supply restaurants and...

  • Rossini Rosé is latest newcomer to Classic range

    Rossini Rosé is latest newcomer to Classic range

    Delicata’s recently repackaged Classic Collection range of seven wines, with their easy-to-use screw-cap closures, has added a newcomer to its ranks. The collection of single varietal wines, which has been around since 1993, has always consisted...

  • Nationwide competition: ‘Win a limo party’

    Emmanuel Delicata has begun its nationwide wine promotion in all the retail outlets that sell its wine. This promotion runs until January 5. To enter, all participants have to do is purchase any Delicata wine, complete and submit the ‘Win a Limo...

  • Seared venison carpaccio

    Seared venison carpaccio

    Serves 4 Ingredients50g Saint Agur cheeseGarlic confit400g venison fillet, well trimmed½ tbsp rapeseed oilSea saltCrushed black peppercorns1 bunch rocket leaves1 tsp thyme1 tsp coriander1 tsp parsley1 tsp rosemary10g mixed spices For chocolate...

  • Beef tartare

    Beef tartare

    Serves 2 Ingredients200g beef fillet25g wholegrain mustard2 egg yolks25g chives, finely chopped50g onions, finely chopped1 garlic clove, finely choppedEdible flowers2 eggs1 tsp white vinegar50ml olive oil Method Finely chop the beef fillet. In a...

  • A Christmas tree of sweet pastry

    A Christmas tree of sweet pastry

    Ingredients100g unsalted butter, softened at room temperature100g caster sugar1 egg, lightly beaten275g plain flour1 tsp vanilla extract150g icing sugarEdible silver balls Method Preheat the oven to 190°C/375°F/Gas 5. Line a baking tray with oven...

  • Salmon fondue

    Salmon fondue

    Serves 2 Ingredients100g chopped onions200g diced cheddar cheese15g butter2 cups tomato sauce2 tots sherrySalt and pepper100g diced smoked salmon¼tsp sweet chilli sauceFrench bread to serve Method Melt the butter, sauté the onions gently until...

  • Puttanesca octopus

    Puttanesca octopus

    Serves 4 Ingredients1 octopus of about 800g 200g chopped tomato sauce100g black olives30g capers1 clove of garlic80ml white wine3 anchovies in oilParsley Extra virgin olive oilSalt and pepper Preparation Bring the water to a boil in a large saucepan.

  • Living dangerously

    Living dangerously

    Ed eats The Italian JobLevel 3, Bay Street,St Julian’sTel 2372 20227 Food: 7/10Service: 6/10Ambience: 7/10Value: 8/10Overall: 7/10 Finally, winter has decided it had enough of its summer holidays. Wearing the same T-shirt in December as I wore in...

  • Impromptu Christmas feast

    Impromptu Christmas feast

    Plans fallen through? Invitation cancelled? Decided to stay home instead of going to Prague? You suddenly find that you are expected to pull Christmas dinner out of a hat, as it were. And you haven’t ordered a turkey or baked a Christmas cake or...

  • Touch of elegance

    Touch of elegance

    An elegant font, brick tiling, oak wood and stylish centre pieces are what define the newly refurbished The Master Cellar in Oratory Street, Naxxar. With the incorporation of new space, the shop consolidated its range of products, which range from...

  • Gingerbread Christmas

    Gingerbread Christmas

    Le Méridien St Julian’s Hotel & Spa in Balluta Bay marked the beginning of the festive season with an innovative launch celebrating gingerbread. A children’s choir from Stage Coach School interpreted various carols for guests in the lobby area...

  • Chateau Figeac in Malta

    Chateau Figeac in Malta

    At the end of November, Maltese wine lovers had an opportunity to meet the owners and taste four vintages of Chateau Figeac. The event took place at De Piro Palace in Mdina, with excellent food prepared by chef Kevin Bonello and his team at the...

  • Best restaurants in Malta and Gozo named

    Best restaurants in Malta and Gozo named

    Medina Restaurant in Mdina and Caviar and Bull in St George’s Bay were named best overall restaurants during The Definitive(ly) Good Guide to Restaurants awards ceremony, held at the Radisson Blu Golden Sands Resort. The event celebrated the...

  • ‘Feel fuller’ ingredient created

    ‘Feel fuller’ ingredient created

    A new food additive that suppresses the appetite and prevents weight gain may one day be used in slimming bread. The ingredient, IPE (inulin-propionate ester) makes food more filling by stimulating the gut to release hormones that act on the...

  • European vintage round-up

    European vintage round-up

    With its consistent climatic conditions, Malta rarely suffers from a poor vintage, but that’s definitely not the case in other European wine-growing countries where the weather is less predictable and more erratic. This has been especially so in...

  • Release of premium reds soon

    The latest vintage of Delicata’s two flagship red wines Gran Cavalier has just been bottled at the winery and will be released to the market in the coming weeks. The 2013 vintage Gran Cavalier Syrah and the 2013 Gran Cavalier Merlot are both DOK...

  • Taramosalata

    Taramosalata

    Serves 4 Ingredients4 slices white bread, without crust2 onions½ tsp garlic, crushed120g salmon caviar2tbsp lemon juice2 tbsp parsley, chopped¼ tsp red chilli Method Soak the bread in water, then squeeze out well. Peel and finely chop the onions,...

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