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Food & Drink

  • Brilliant berries

    Brilliant berries

    Let’s be honest. Who doesn’t love the taste of at least one berry from the spectrum of colours and shapes available? Either way, if you don’t love how they taste, then I’m sure you will love the way they look. Something that tastes so wonderfully...

  • A chapter on Maltese Vermentino

    A chapter on Maltese Vermentino

    Ten years ago, we had a hard time even spelling Vermentino. Yet today it’s one of the most promising white wine grapes in Malta. I can hardly believe that I didn’t even give Vermentino as much as a mention or a footnote in my guide to the wines of...

  • Shaking up Xlendi

    Shaking up Xlendi

    Pet’s Plates Sofia Bar & RestaurantIr-Rabat Street,Xlendi, GozoTel: 7921 2190 Food: 7/10Location: 6/10Service: 8/10Value: 9/10Overall: 8/10 Xlendi off-season, on a cold, quiet night, does tend to look rather bleak. And, in that bleakness, off the...

  • High-quality American and Mexican cuisine

    High-quality American and Mexican cuisine

    We get to Tex Mex on a Friday, at lunchtime, and – though it is relatively early – the carefree weekend vibe is already picking up. A group of young and stylish things are posing, drink in hand, for a photo that will be posted on the Facebook page...

  • Seasonal produce from Mġarr

    Seasonal produce from Mġarr

    Besides its famous strawberries, the village of Mġarr offers alluring natural beauty, history and heritage, as well as a wide variety of fresh produce. A visit to this year’s Strawberry Festival, now in its tenth year, is a must today. Mġarr is a...

  • Sean Gravina appointed Maggi brand ambassador

    Sean Gravina appointed Maggi brand ambassador

    Chef Sean Gravina has been appointed brand ambassador for the Maggi range of cooking products. As brand ambassador, Sean will be creating innovative, yet simple, recipes that the whole family will enjoy. All recipes will be available on the Maggi...

  • Informal lunch, brunch or supper

    Informal lunch, brunch or supper

    New potatoes with herbs and fresh garlic went into a large frying pan with plenty of olive oil. When these were cooked, I added a few slivers of jamon serrano. Just before serving up the potatoes, I cracked a couple of home eggs into another...

  • The first self-opening wine bottle

    The first self-opening wine bottle

    Avrilpuleg 1.4 is a revolutionary wine bottle closure that is self-opening. No corkscrew or other gadget is required since, as soon as a wine glass is waved in front of it – as if it were a magic wand – the wine bottle opens itself without the...

  • Gourmet dinner at Waterbiscuit

    Gourmands may want to pen the evening of April 29 in their diaries. The Waterbiscuit restaurant at the InterContinental Malta, St George’s Bay, is hosting a delightful dinner experience showcasing specially designed dishes accompanied by a curated...

  • Something Fishy

    Something Fishy

    Pet’s Plates PintoninoVault 15, Valletta Waterfront,VallettaTel: 2122 7773 Food: 7/10Location: 8/10Service: 7/10Value: 7/10Overall: 7/10 Sunday lunch at Valletta Waterfront is never a quiet affair. You will have to fight your way through the...

  • No bake Easter treats

    No bake Easter treats

    No celebration is complete without a sweet treat. If you are in need of any last minute Easter Sunday treats, here are a few quick and easy recipes that require no baking but will certainly be a hit during today’s festivities. Carrot and date...

  • Recipe: White Asparagus with Truffle Oil

    500g white asparagus1 tablespoon lemon juice2 tablespoons Dical House Apple Organic Vinegar by Bio RinaturaA few drops of Dical House truffle oil by Tartuf LangheGarnish: fresh herbs to garnish Whisk together the vinegar, lemon juice, truffle oil,...

  • Recipe: Dulce de Membrillo (Quince Jelly)

    I share my recipe today for this Portuguese/Spanish speciality, best served with a strong cheese.  Membrillo originated around the 4th century and as quince is high in pectin, you need no binding agents to make this jelly. In Malta there are two...

  • Cooking classes using natural flavours

    Cooking classes using natural flavours

    The Villa Kitchen, a charming café set in the elegant 18th-century gardens of Villa Bologna, Lija, will be introducing cooking classes inspired by Marina Fabic’s extensive travels and Faye Mallia’s interest in culture and food. Marina specialises...

  • Easter desserts

    Thinking about writing a column for this newspaper on baking for Easter, the words coals and Newcastle once more come to mind. By this time, most of you will have baked heroic quantities of figolli and other traditional delights. But I have to...

  • Taking sides

    Taking sides

    Ed eats Storie e SaporiSt Augustine StreetSt Julian’sTel: 2789 8927 Food: 7/10Location: 7/10Service: 6/10Value: 7/10Overall: 7/10 You know the old adage about variety being the spice of life. Somehow, I’ve almost always heard it used in a slightly...

  • Celebrating French cuisine

    Celebrating French cuisine

    Waterbiscuit has been specifically selected as one of four restaurants on the islands to host the Goût de France event for 2016. Tomorrow, Goût de France celebrates French gastronomy worldwide, with over 1000 chefs on five continents joining the...

  • Recipe: Chocolate Nua Cake

    200g self raising flour4 tablespoons chocolate powder1/2 teaspoon baking powder1/2 teaspoon bicarbonate of soda1 teaspoon cornflourSeeds from 1/2 vanilla pod4 eggsA pinch of cinnamonA pinch of instant coffee powder200g mascarpone200g muscovado...

  • Recipe: Brown Rice Pancakes with Prunes and Maple Syrup

    I use buckwheat flour for these pancakes and the addition of brown rice gives them a great texture and consistency. There is nothing more delicious than maple syrup to accompany pancakes. There are many choices of maple syrup locally and top of...

  • Recipe: La Mesciua (Soup)

    This soup originated in the port of La Spezia in Liguria and means ‘mixed’ in local dialect.  Ingredients include chickpeas, cannellini beans, cereals and grains, and I also use a mix of buckwheat and barley.  The soup was created one day when...

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