When her friends’ parents passed away, taking with them their recipe secrets, Sandra Mooney realised that as the years went by the younger Maltese-Australian generations were losing Maltese tastes and aromas.

With this in mind, she went about organising an event that would help preserve Maltese culinary culture Down Under.

Organised for the first time last year by the non-profit association Nisġa, the event she came up with was the Maltese Cook Off which, “by popular demand”, will be held again tomorrow in Melbourne.

As its name implies, the 350-member Nisġa (weave, in Maltese) association tries to blend the Maltese-Australian arts, food, culture and heritage and pass them down through the generations.

And the Cook Off follows this line of thought. Eleven teams of three people each prepare three Maltese dishes for 200 guests.

“It’s about passing on the recipes and having fun doing it.

“It’s about a granddaughter or grandson knowing more about their nanna and nannu, finding out that they too are lots of fun.

“It’s about belonging, having a connection, family, culture, and stories and being proud of being Maltese,” Mrs Mooney said.

The mother-of-two is a first generation Maltese-Australian whose parents left the island in the 1960s.

Mrs Mooney, 45, had friends who lost their parents and never thought of asking for recipes.

The contest’s six judges all have a Maltese link: Maltese Consul General Charles Mifsud, last year’s winner Marija Cilia, Maltese Food Blogger Nanette Johnson, the owner of a Maltese catering business Anton Camilleri, restaurateur Dean Delia and Australian Master Chef contestant Tregan Borg.

Proud of her heritage and Maltese citizenship, Ms Borg believes anyone who is Maltese – including the younger generations – will always love their food.

“It is the responsibility of the parents and grandparents to continue instilling that culture in their children, however, I still think that cuisine and culture are a focal point for lots of Maltese families.

“It’s all about the family and the story. Where did the rabbit for the stuffat come from? Did your brothers and cousins go hunting and bring it for your nanna to cook?

“I think the passion of the Maltese people is strongly represented by their love of food.

“Fishing and hunting are more than just pastimes... you bring food home that brings the family together,” she added.

Tomorrow, she will look for lots of flavour and a “good story”.

Although tradition will play an important part, she is also interested in the different spins each team gives to dishes, depending on where their family comes from.

“I love a good story... I think good Maltese cooking should always come with a good Maltese story.”

Rita Catania hopes her team’s menu will win the judges’ heart. With her husband, Michael, and mother-in-law, Doris, she will be preparing corned beef pulpetti (meat balls) with tomato sauce, baked potatoes and stuffed aubergines and almond pie.

The 36-year-old believes Maltese cuisine is still popular with the second and third generations in Australia.

“I haven’t met anybody who does not like ravjul,” she exclaims, though her husband is not fond of minestra (mixed vegetable soup).

“I keep telling him he is missing out... it’s the best,” she said.

Mrs Catania’s family cooks as many Maltese dishes as they can to be able to pass the recipes on to the younger generations.

Her team is named after a youth committee known as Generation AusMalts, made up of Australians with Maltese bloodlines.

It links Australian and Maltese youths to preserve the Maltese culture, language and heritage.

Video clips of the Maltese Cook Off will be uploaded on the Nisġa Facebook page and website www.nisga.org.