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Food & Drink

  • An optional excursion

    An optional excursion

    Ed eats Chez AmandTriq il-Qbajjar,Qbajjar,MarsalfornTel: 2156 1188 Food: 7/10Service: 7/10Ambience: 7/10Value: 7/10Overall: 7/10 Finally, summer is shaking its resolve. Its purpose this year was to turn me into a puddle and it came very close to...

  • Hit the beach one last time

    Hit the beach one last time

    With the end of summer holidays on the horizon, and back to work for many, perhaps there is time for one last glorious day at the beach. Make it a party. Avoid the fast food stalls. Don’t think about going home to eat. Instead, plan a portable...

  • Napa quake winery damage nears $50m

    Napa quake winery damage nears $50m

    Napa officials estimated the financial cost of damage to wineries and agriculture at $48 million (€36 million). Around 120 wine and agriculture businesses suffered at least some damage in the quake. The figure is expected to rise. The initial...

  • New luxury vodka launched in Malta

    New luxury vodka launched in Malta

    Absolut Elyx, the new luxury vodka from Absolut, was recently launched in Malta by Farsons Beverage Imports Co. Ltd. Guests at the Club Lounge in Haywharf, Valletta, were served the vodka on the rocks and mixed in delicious cocktails. They were...

  • Ice cream competition

    Ice cream competition

    Food importer Practical Trading is currently holding a competition with Ducale ice cream by Sammontana. When buying a one-kilo tub of Ducale ice cream, available at supermarkets and convenience stores, customers can benefit from a €3 discount on a...

  • Vote for your favourite restaurant

    Malta’s largest annual restaurant survey, The Definitive(ly) Good Guide to Restaurants, is celebrating its 15th year, and people can once again vote for their favourite restaurant. The top-rated 150 restaurants, out of over 1,800 eateries, will be...

  • Bread and butter: Investors pile into Australia’s dairy sector

    Bread and butter: Investors pile into Australia’s dairy sector

    A tiny financial services firm on the Sydney bourse has unveiled plans to sell shares as it re-lists as a dairy company, counting on investor interest to develop an industry struggling to keep up with Asia’s exploding demand for milk, butter and...

  • EU Commission aims to halve 2015 catch limits for Baltic cod

    The European Commission has proposed halving the catches of cod in the Baltic Sea next year to support dwindling stocks while increasing those for herring. Overall, the catch limits of all types of fish would amount to a 12 per cent increase to...

  • Chef shares tips on making cured meats

    Chef shares tips on making cured meats

    Making sausages, pates and cured meats at home can be tricky, but American chef Jamie Bissonnette in his debut book, The New Charcuterie Cookbook, shows their flavours are worth the time and effort. Salumi, chorizos and other cured meats are...

  • Join the Nesquik Club

    Join the Nesquik Club

    The Nesquik Club is a great place for children aged between six and 12, where members can enjoy free events that are both fun and educational. Children can also meet Quicky, the club mascot. Members of the Malta Nesquik Club benefit from...

  • Get ready for the good stuff

    Get ready for the good stuff

    They’re called Goody Good Stuff and are now available locally. They taste divine, but usually things that taste so good are not really good for our health and might be exclusively for people who do not suffer from any food allergies or...

  • The last wines to be pressed

    The last wines to be pressed

    One of the last international white grapes from the 2014 harvest to be pressed at the Delicata winery was the Vermentino, approximately 51,000 kilos of it. This grape is used exclusively in the Classic Collections Landini, in the winery’s Medina...

  • Lamb rack with rosemary sauce and ragout of spring vegetables

    Lamb rack with rosemary sauce and ragout of spring vegetables

    Ingredients1 rack of lamb with three cutlets for each portionOil for frying For the rosemary sauce1 litre lamb stock750ml red wine2 fresh rosemary sprigs For the marinadegarlic, paprika, oregano, coriander, rosemary,black pepper and some olive...

  • Linguine with swordfish and olives

    Linguine with swordfish and olives

    Serves 4 Ingredients1 large onion, chopped120ml extra virgin olive oil1 garlic clove, crushed5g chilli, chopped60g green olives200g fresh swordfish, diced½ glass white wine12 cherry tomatoes4 tbsps chopped basil2 tbsps chopped parsley2 tbsps...

  • Fillet of beef with pepper sauce

    Fillet of beef with pepper sauce

    IngredientsFillet of beef steaks (about 180g each)2 tsp olive oil100ml white wine150ml beef stock2 tsps green peppercorns in brine, drained1 tsp Dijon mustard3 tbsps thickened creamGreen salad and potato croquettes to serve Method Brush the steaks...

  • Mussels in white wine, garlic and cream

    Mussels in white wine, garlic and cream

    Ingredients500g fresh mussels1 clove garlic50g chopped onions70g cherry tomatoes, halved80ml white wine5ml extra virgin olive oil5g parsley, finely chopped100ml fish stock2 slices Maltese bread50g black olive paste Method Clean and rinse the...

  • Barbecued pork belly

    Barbecued pork belly

    Ingredients1kg local pork belly100ml bbq sauce1 tbsp hickory seasoning1 shot Bourbon whisky3 tbsps tomato ketchup3 tbsps Worchester sauce2 tbsps light soy sauce1 tsp mixed spice2 tbsps mango chutney1 tbsp sweet chili dressing50ml Kinnie4 cloves...

  • Whisky to return to earth

    Whisky to return to earth

    Whisky sent into space three years ago in an experiment looking at the impact of gravity on how it matures will return to earth this month. The Ardbeg Distillery on Islay blasted compounds of unmatured malt to the International Space Station (ISS)...

  • The most serene

    The most serene

    Ed eats Osteria VePope Alexander VII Street,Vittoriosa.Tel: 7703 0174 Food: 8/10Service: 8/10Ambience: 8/10Value: 9/10Overall: 8/10 While idly scrolling through my Facebook news feed one day last week, I read a brief note about a small restaurant...

  • Great grills

    Great grills

    Doesn’t time fly? It seems like only yesterday that we were ‘firing up the barbie’ for our first meal, and now the barbecue season is rapidly coming to a close. We’ve gone back to a gas grill again. I know charcoal aficionados would say that you...

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