The Aroma Kitchen competition winners, Alfred and Mary Rose Scicluna of Tarxien, checked in for their prize – a luxury gourmet weekend break at the Hilton Malta – last weekend.
The competition, which ran throughout the cooking programme, was organised by Delicata, Hilton Malta and Aroma Kitchen.
On the Friday evening, events began with an informal private wine-tasting session on the terrace of the Quarterdeck Bar. The couple tasted four wines and asked numerous wine-related questions.
Mr Scicluna, a keen wine drinker, was proud to point out that he has been a devoted Delicata wine drinker for over 40 years.
Following the wine tasting, a five-course designer ‘wine and dine’ dinner was laid on at the Bottega del Vino. The Sciclunas were joined by their daughter Joanne, Manuel Xuereb and Steve Aquilina from Aroma Kitchen and the undersigned.
The dishes chosen and the accompanying wines were designed together with Hilton’s executive chef Joe Vella, after consultations with the prizewinners to find out their culinary likes and dislikes and any dietary requirements they might have.
Kicking off the dinner was a gravadlax starter (a Scandinavian dish with salmon) with a mustard dressing accompanied by a 2011 Medina Zibibbo Vermentino DOK Malta dry white wine.
This was followed by delicious swordfish ravioli with a tomato confit and black olive and calamari salsa which went perfectly with a dry rosé wine, 2011 Medina Grenache Syrah DOK Malta.
A ‘beefy’ red wine and meat made up the main course: the 2011 vintage Grand Vin de Hauteville barrel-matured Shiraz Cabernet DOK Malta was chosen to accompany a scrumptious grilled fillet of beef with artichoke and porcini ragout, roasted vegetables and thyme fondant potato.
Two wines were required for the cheese course: the aforementioned Hauteville red for the Parmesan and a 2009 vintage Grand Vin de Hauteville Moscato DOK Malta Liqueur wine, which is the perfect sweet white wine to accompany blue cheese, such as the gorgonzola served.
To round off the meal, the same sweet Moscato liqueur wine was served with a mouth-watering trio of chocolate desserts.
On the Saturday evening, the couple, together with guests, dined at the hotel’s famed Thai restaurant, The Blue Elephant.
A chilled glass of Delicata’s rosé Ġellewża Frizzante was served on their arrival and to accompany their Royal Thai Banquet meal. 2011 Pjazza Regina rosé was served with the starters and 2011 Medina Sangiovese red and Zibibbo Vermentino white accompanied the mains.
The Grand Vin de Hauteville Moscato was once again selected to accompany the desserts.
The sixth series of Aroma Kitchen started yesterday on One TV. The programme has a repeat on Sundays.