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Food & Drink

  • Away from the crowds

    Away from the crowds

    Life can be pretty hectic with work commitments, school runs and traffic jam headaches. Dashing off to an affordable yet indulgent romantic weekend is the right answer to relax and unwind. At the Solana Hotel and Spa, located in the historical...

  • Spend some quality time

    Spend some quality time

    From a variety of dining experiences to convenient parking, the historic Valletta Waterfront, with its iconic coloured doors, is an ideal destination for all the family. It is an exquisite place at any time of the day: relax with a coffee in the...

  • The cost of business lunches

    The cost of business lunches

    No course Freelance designer Corinne Cutajar finds it is somehow inappropriate to talk money and deals while at table. She also admits that the main reason she does not do business lunches is mainly because of time. “People have too many...

  • Finest quality biscuits

    Finest quality biscuits

    Devon was established in 1982 and today it offers an extensive range of chocolate coated biscuits, cream filled biscuits, semi-sweet biscuits, cookies and crackers. In 2005 Devon added the Healthline range, which offers sugar free products and...

  • Pistachio-crusted pork fillet

    Pistachio-crusted pork fillet

    IngredientsPork filletToasted breadOlive oilPeppercornsRoasted pistachiosGarlicSea saltLemon zestFresh corianderParsleyFresh rosemaryEggOnionRed chilli flakesPort wineRed pepper flakesCranberries Method In a food processor, pulse together the...

  • Vegetable lasagne

    Vegetable lasagne

    Ingredients3 red peppers2 aubergines sliced8 tbsps olive oil, plus a little for greasingTomato sauce or passata300g lasagne sheetsquantity white sauce125g mozzarella shredded100g grated cheese Method Heat the oven to 200˚C/Gas Mark 6. Deseed the...

  • Cucumber, garlic and yoghurt dip

    Cucumber, garlic and yoghurt dip

    Serves 4 Ingredients500g yoghurt1 cucumber3 garlic cloves1 tbsp dill1 tbsp coriander2 tbsps olive oil1 tbsp white wine vinegar1 tbsp mint, chopped200g roasted pistachios Method Place the yoghurt in a bowl, peel half and deseed the cucumber, then...

  • Rabbit with a chestnut velouté

    Rabbit with a chestnut velouté

    Serves 4 Ingredients1 rabbit, chopped in piecesRoot vegetables, choppedA bag of ready-to-use chestnutsVegetable brothA rosemary sprigExtra virgin olive oilSalt and pepper1 garlic clove, crushedFlourHalf a glass dry white wine Method Heat a...

  • Going round in circles

    Going round in circles

    Ed eats Loop Bar68, Strait StreetVallettaTel: 9933 9931 Food: 6/10Service: 7/10Ambience: 8/10Value: 8/10Overall: 7/10 Sometimes I wonder whether we have collectively run out of ideas. Hollywood keeps chucking re­makes, sequels, reboots and old...

  • Autumn pastry treats

    Autumn pastry treats

    As I write this, I fear no one is going to feel like baking if the temperature and humidity has not begun to drop by the time you read this. On the other hand, they are such useful recipes that I hope you will want to keep them for your autumn...

  • Sourcing local ingredients for healthy eating choices

    Sourcing local ingredients for healthy eating choices

    Pegasus, at the Phoenicia Hotel, has launched its à la carte autumn menu featuring classic dishes as well as a selection of dietary options, including low-calorie food, gluten-free dishes, vegetarian delights and heart-healthy gourmet dining. All...

  • New oriental flavours

    New oriental flavours

    The Rickshaw at the Corinthia Palace Hotel and Spa in Attard has introduced a new menu, incorporating oriental street food, fine dining and time-honoured favourites. This menu was developed with Andy Kwok, owner of London-based Asian brand and...

  • Apple gifts hidden under Kinnie labels

    Kinnie and the iCentre, Apple’s local representatives, have come together to offer Kinnie consumers the chance to win hundreds of Apple gifts including MacBook Air, iPad mini, iPod Shuffle and iPod Touch. Limited-edition packaging of the soft...

  • A sweet way to say goodnight

    Yogi Tea’s Bedtime Rooibos Vanilla is a combination of sweet, creamy rooibos, gentle chamomile and mellow lemon balm. Rich cocoa shells, sweet vanilla and a hint of nutmeg add a soothing, warm flavour that is ideal for drinking just before bedtime.

  • Inspired by street art

    Inspired by street art

    Perrier has chosen three of the world’s most influential street artists to create nine designs to adorn its iconic glass bottles, plastic PET bottles and the new slim can. The three distinct personalities are JonOne, Sasu and Kobra. US-born...

  • Andy Warhol on your vodka

    Absolut has launched an Andy Warhol edition, which transforms the artist’s original Absolut painting onto the shape of the bottle. “With this limited edition, we raise our glasses to honour the partnership between Absolut and Andy Warhol – a...

  • No typicity... no real soul

    No typicity... no real soul

    At a recent casual gathering of fine wine lovers, the main course was chicken in the basket. Having admitted to the gathered that I had no idea what this was, I was immediately accused of being a snob and that I had forgotten my roots. Well. I do...

  • France regains top winemaker rank after bad weather hits Italy’s harvest

    France regains top winemaker rank after bad weather hits Italy’s harvest

    France regained its seat as world’s top wine producer in 2014, trumping main competitor Italy, where producers had suffered a poor harvest, the International Organisation of Vine and Wine (OIV) announced. France, which was overtaken in production...

  • Winners meet Iniesta

    Winners meet Iniesta

    Football lovers Thurstan Spiteri, Miguel Axisa and Carmen Cuschieri, met their football idol, 30-year-old Spanish midfielder Andres Iniesta at his hometown in Barcelona. They were the winners of a competition run by The General Soft Drinks, local...

  • The hostess with the mostess

    The hostess with the mostess

    These days we don’t all have the time (or patience) to produce the sumptuous five-course gastronomic feasts that our mothers or grandmothers treated their guests to with seemingly effortless grace. But that doesn’t mean we can’t still entertain...

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