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Food & Drink

  • 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...

  • Winemakers in Europe find 2014 harvest a ‘challenge’

    Winemakers in Europe find 2014 harvest a ‘challenge’

    For many of Europe’s winemakers, the harvest of 2014 was called a “challenge” or “disappointing” after a cold winter cracked and crippled vines, hail storms ravaged vineyards and rain in August delayed ripening. Yields, or the amount of grapes...

  • Tosca restaurant earns gold distinction

    Tosca restaurant earns gold distinction

    Representatives from Emmanuel Delicata winemaker recently presented the Tosca Restaurant in Mellieħa with a Gold Distinction Award as part of the company’s customer loyalty scheme. The presentation coincided with an event organised by the...

  • Salute to winning Maltese wines on NY website

    An American social networking website located in New York has picked up on the latest two gold medals won by Delicata recently in Italy and is spreading the word to its voluminous amount of wine- loving enthusiasts. In an article entitled ‘Salute!...

  • Warm leek salad, poached egg and smoked salmon

    Warm leek salad, poached egg and smoked salmon

    Ingredients For the poached leeks2 bunches leeks, white part only, washed in cold water until clean50ml dry white wine250ml vegetable stock¼ tsp ground coriander seed½ tsp salt½ tsp cracked black pepperPinch nutmeg For the sauté of the green parts...

  • That’s vine

    That’s vine

    There it sits, right between you, like a silent matchmaker who instead of nudging you closer together, is jack-hammering at the foundations of whatever brought you together. And you know that you can’t keep ignoring it. The waiter has already come...

  • The hosts of memorable meals past

    The hosts of memorable meals past

    Some meals are like Proust’s madeleine: their taste simmers on in the memory long after they have been eaten. Melanie Vella asks three people about their favourite meal. Last year, Nadine Scicluna was working in San Francisco, California when she...

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