Food & Drink

  • Maltese sausage and wine feasts

    Maltese sausage and wine feasts

    The zalzett tal-Malti, the traditional fresh Maltese sausage, made from ground pork, sea salt, crushed black peppercorns and coriander seeds, garlic and sometimes parsley, is staple diet in Malta and Gozo. Regardless of the method of preparation,...

  • Weekend baking

    Weekend baking

    Most of us balance family life with a full time job and tedious hours spent in traffic jams. Weekend baking is relaxing and these quick recipes use ingredients with a long shelf life from a well-stocked kitchen cupboard. Homemade bakes have a...

  • You can’t please everyone

    You can’t please everyone

    Ed Eats Marsaxlokk Waterpolo ClubTriq it-Trunciera,MarsaxlokkTel 7979 2257 Food: 4/10  Service: 5/10Ambience: 6/10Value: 4/10Overall: 5/10 Growing up in Malta has equipped me to take contradictions in my stride. Whenever there is an apparently...

  • Magro Brothers' product wins award in Dubai

    Magro Brothers' product wins award in Dubai

    A product produced by Magro Brothers has won an award at the Gulfood Innovation Awards in Dubai. Pinto's Pride Spoon Stock won the Best Condiment or Sauce category at the awards, which form part of the Gulfood Exhibition. Gulfood is the world's...

  • Nutrient-dense smoothie bowls

    Nutrient-dense smoothie bowls

    Smoothie bowls are a big craze that started on Instagram with photos of the prettiest recipes that can possibly be created. They are eaten with a spoon to replace a light meal and provide a healthy food source that is quick to prepare. As there is...

  • Sizzling authentic Indian food

    Sizzling authentic Indian food

    Pet’s Plates Sa Re Ga MaFortina HotelSliema Food: 8/10  Location: 5/10Service: 8/10Value: 7/10Overall: 8/10 It is hardly the Caribbean. The Indian Restaurant, Sa Re Ga Ma, is located in the Fortina Hotel’s Tropical Garden. What we found ourselves...

  • Maltese heroism in a bottle

    Maltese heroism in a bottle

    The adjective ‘heroic’ has, of course, been used before in the world of wine, namely to describe the efforts of vignerons and winemakers that work in steep, precipitous places inhospitable to man. Malta may not qualify as a mountainous island. But...

  • What to eat in February

    What to eat in February

    February is the time when winter starts to become spring. These recipes feature in-season ingre­dients and some carnival treats. Nettle leaves are young and tender this month, and as we approach the summer the leaves toughen up, so now is the time...

  • Forever thus to tourists

    Forever thus to tourists

    Ed eats The Stone CrabXatt ix-XlendiXlendiTel 2155 6400 Food: 5/10  Service: 7/10Ambience: 8/10Value: 7/10Overall: 7/10 Travel really helps to define us as individuals. It tends to bring out the best or the worst in people. Taken out of our daily...

  • Vienna cafe introduces fee for charging phones, tablets

    Vienna cafe introduces fee for charging phones, tablets

    Grumpy waiter service is as traditional as apple strudel in Vienna, but a cafe in one of the city's most recognisable landmarks has caused disquiet with what seems to be an Austrian first: charging customers for charging their phones. Tired of...

  • A taste of Mexico

    A taste of Mexico

    We associate Mexican diner food with restaurant food, but creating these dishes at home could not be easier as most of the food can be prepared the day before, making it excellent for entertaining a crowd. It is quick and inexpensive, and an ideal...

  • Savouring the art of excellence

    Savouring the art of excellence

    Pet’s Plates ZenPortomaso Food: 9/10  Location: 9/10Service: 9/10Value: 8/10Overall: 10/10 This place has got to be up there with the best restaurants that Malta has to offer. The menu held the promise of ingredients like fresh tuna, crab and prawn.

  • Gorgeous garrigue in my glass

    Gorgeous garrigue in my glass

    Alas, land is far from sacred in Malta and even linguistically it’s sometimes referred to harshly and contemptuously. Through the use of the word xagħri, which derives from the Arabic sahra for desert, we demote our garrigue, those few untouched...

  • Superfoods: cooking with Amaranth

    Superfoods: cooking with Amaranth

    Amaranth is an ancient, gluten-free superfood associated with the Aztec empire. When raw, it appears to be similar to quinoa but changes completely in texture when it is cooked. Amaranth seeds are nutrient-dense and high in protein and amino...

  • Let there be beer

    Let there be beer

    Ed eats Beer Kitchen Skyparks Level 0LuqaTel: 2180 1188 Food: 7/10  Location: 7/10Service: 7/10Value: 8/10Overall: 7/10 It is odd when two unlikely worlds collide. Fashion is so ugly that, to paraphrase Oscar Wilde, we feel compelled to change it...

  • Nourishing comfort food

    Nourishing comfort food

    In the cold winter, we all want warm and healthy food that is comforting and nutritious, yet still quick to prepare. According to Webster’s Dictionary, the term ‘comfort food’ first appeared in the 1970s and we associate it with home-cooked meals...

  • Location is not everything

    Location is not everything

    Pet’s Plates GianniniValletta Food: 7/10  Location: 10/10Service: 8/10Value: 7/10Overall: 8/10 Here since the late 1980s, Giannini is a Valletta institution, synonymous with quality and a landmark on the Valletta foodie trail. Or so it would...

  • World masters of grape vine pruning

    World masters of grape vine pruning

    Delegates of Delicata’s viticultural team recently met up with the world masters of grape vine pruning in vineyards planted to Sangiovese, Merlot and Cabernet Sauvignon varieties on the hills of the Val di Cornia in west Tuscany, close to the...

  • Fortifying food with fresh ginger

    Fortifying food with fresh ginger

    Fresh ginger is one of the most widely used spices in both eastern and western cuisines and is known for its medicinal properties. I like its versatility as it blends well with breakfast cereals and savory or sweet dishes. It can be pickled, made...

  • The day of (the) rest

    The day of (the) rest

    Ed eats Pepe Nero – VeċċjaTrejqet il-VeċċjaSt Paul’s BayTel: 2155 5551 Food: 7/10  Location: 5/10Service: 6/10Value: 7/10Overall: 6/10 When I was a kid I went through life a little mystified. I very often got the impression that there was a...