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Food & Drink

  • Another drink in the wall: Sliema’s oldest bar

    Another drink in the wall: Sliema’s oldest bar

    You’ve walked past it a thousand times. You might have even gone in once, though you don’t really remember. But in the last year, something has changed. Despite its blink-and-you-miss-it exterior, the Hole In The Wall – the oldest pub and bar in...

  • Power up with plant protein

    Power up with plant protein

    Chicken Pad Thai Servings: 4 1 pound chicken breastFreshly ground pepper, to taste1 tbsp olive oil1 tbsp honey2 tsp chili garlic sauce3 tbsp rice wine vinegar2 tbsp low-sodium soy sauce1 tbsp peanut butter¼ cup water1 medium zucchini, spiralised...

  • A number, a street

    A number, a street

    59 Republic59, Republic Street,VallettaTel: 7926 4613 Food: 8/10Service: 7/10Ambience: 9/10Value: 7/10Overall: 8/10 Five out of every four people I know have problems with fractions. If the error in that sentence didn’t jump out at you instantly,...

  • Renowned South African wineries to be represented by Farsons

    Renowned South African wineries to be represented by Farsons

    Farsons Beverage Imports Company Limited have been entrusted by the renowned South African wineries Klein Constantia and Anwilka to represent them locally. Dating back to 1685 and described as one of the world's most beautiful wine estates, Klein...

  • Make the most of your morning with savoury, seasonal flavours

    Make the most of your morning with savoury, seasonal flavours

    With savoury elements coming from butternut squash, freshly ground nutmeg and hints of sage, this homemade frittata embraces seasonal favourites rich in nutrients. Recipe courtesy of milklife.com. Butternut Squash Sage Frittata Servings: 6 Crispy...

  • Steadfast breakfast

    Steadfast breakfast

    Debbie’s CafeMellieħa Food: 7/10Service: 8/10Ambience: 6/10Value: 8/10Overall: 7/10 Historically associated with the poor, the sick, children and those with lusty appetites – this is breakfast. It’s come a long way since the Middle Ages. I relish...

  • Wine and praline extravaganza

    Wine and praline extravaganza

    It might be a strange-sounding combination at first. But, whereas a bar of chocolate would play havoc with a wine drinker’s palate, flavoured truffles and pralines can make for a very nice accompaniment to the divine nectar. The handcrafted...

  • Better than takeout

    Better than takeout

    Asian dishes at home are easy and can be personalised according to what ingredients you have available. Recipes courtesy of mccormick.com/simply-asia. On busy weeknights, it can be easy to opt for Asian staples like beef and broccoli. Instead, try...

  • Fine. We’re dining.

    Fine. We’re dining.

    L’Orso94, Spinola Road,St JuliansTel: 7705 9417 Food: 8/10Service: 7/10Ambience: 8/10Value: 6/10Overall: 7/10 One of the funniest moments in a decade of writing about eating happened a few years ago at a restaurant that labelled itself as ‘the...

  • Take the chill off winter days

    Take the chill off winter days

    As winter chills settle in, one way to warm up from the inside out is with family meals centred around a delicious bowl of comfort food like pasta, soups and stews. Recipes courtesy of Bertolli.com. By planning your weeknight menu to include...

  • Detail derailed

    Detail derailed

    Club SushiSt Julian’s, Paceville Food: 5/10Service: 8/10Ambience: 6/10Value: 7/10Overall: 6/10 Knocking out everything from temaki to tak kangjung, this is a warm, unfancified place. The staff are all ease and friendliness. The decor is simple...

  • The unsung heroes of wine service

    I remember how about 10 years ago the hospitality sector in Malta lamented the lack of sommeliers for hire. Back then, the feeling was that more certified wine professionals with the aptitude to look after wine service lock, stock and barrel...

  • Lobsters must be comfortably numb before cooking - Swiss government

    Lobsters must be comfortably numb before cooking - Swiss government

    Switzerland has banned the common culinary practice of throwing fresh lobsters into boiling water as part of an overhaul of its animal protection rules. "Live crustaceans, including the lobster, may no longer be transported on ice or in ice water.

  • Watch: Is the smallest tomato in the world also the tastiest?

    Watch: Is the smallest tomato in the world also the tastiest?

    They say bigger is better, but in the succulent world of cherry tomatoes, one Israeli company is going smaller than ever. The "drop tomato" is about the size of a blueberry and the Kedma company in the Arava desert says it is the smallest to be...

  • Easy, healthy and delicious

    Easy, healthy and delicious

    Throughout 2018, you can create easy, healthy and delicious family meals by using time-saving recipes. These recipes start with pork chops that double as the base for lunch or dinner the following day. Recipes courtesy of canolainfo.org. Pork Loin...

  • Life is tapas

    Life is tapas

    La Vida – bar de tapas166, Howard StreetSliemaTel: 7707 8615 Food: 7/10Service: 6/10Ambience: 6/10Value: 8/10Overall: 7/10 The new year has stealthily crept upon us. With hardly enough time to wave the previous one goodbye and good riddance, we’re...

  • UK needs "latte levy" on disposable coffee cups to cut waste- lawmakers

    UK needs "latte levy" on disposable coffee cups to cut waste- lawmakers

    Britain should charge a 25-pence "latte levy" on disposable coffee cups to cut down waste and ban them if a recycling target is not met by 2023, a committee of lawmakers said on Friday. Less than 1% of coffee cups are recycled in Britain because...

  • Bar grub

    Bar grub

    TapazTriq Santu Wistin, St Julian’sTel: 2138 3634 Food: 5/10Service: 8/10Ambience: 7/10Value: 7/10Overall: 6/10 In the UK a mere pork scratching or salted peanut will suffice. In Malta, the equivalent would be a handful of olives and a slab of...

  • A new genuine flavour in town

    A new genuine flavour in town

    Chef de cuisine and co-owner Jonathan Brincat, known informally as Noni after his family’s nickname, has lent his flair in the kitchen to many renowned locations in Malta and overseas before starting his new journey at Noni, in Republic Street,...

  • Chicken Italian style

    Chicken Italian style

    Boneless, skinless chicken breasts are topped with bacon bits and shredded mozzarella, then baked on a bed of spinach with a garlicky cream sauce in Chicken Florentine. Recipe courtesy of bordencheese.com. Chicken Florentine ¼ cup olive oil3 tbsp...