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Food & Drink

  • Burger beats jambon-beurre as France's top sandwich

    Burger beats jambon-beurre as France's top sandwich

    The French may be fiercely proud of their gastronomy, but for the first time last year they ate more US-style burgers than the iconic jambon-beurre sandwich of baguette with ham, a study showed. Some 1.46 billion hamburgers were eaten in France...

  • A night to ponder

    A night to ponder

    Townhouse No 33-4 Republic StreetRabatTel 7900 4123 Food: 6/10Service: 9/10Ambience: 8/10Value: 7/10Overall: 7/10 There’s a pleasure to be had in being spoiled. Even the grumpiest of us will, perhaps begrudgingly, acknowledge that it feels good to...

  • Hotel’s team of chefs excel

    Hotel’s team of chefs excel

    InterContinental Malta’s chefs performed outstandingly at the recent Malta Kulinarija 2018. The hotel’s team of chefs, led by executive chef Roger Friggieri, won a medal for each entry with which they participated. The prestigious ‘Chef of the...

  • Levantina introduces Sunday lunch set menu, afternoon tea

    Levantina introduces Sunday lunch set menu, afternoon tea

    Levantina, the bistro and bakehouse in the heart of Mrieħel, has introduced its new Sunday lunch set menu. Their Middle Eastern-inspired menu will include slow-cooked beef ribs, Iberico pork cheeks braised with basra date syrup, Baharat spiced leg...

  • Snack bar's '100% natural' claim banned

    Snack bar's '100% natural' claim banned

    An advert for a "100% natural" snack bar has been banned after a watchdog found the claim was not in line with consumers' understanding of the meaning of the term. The poster ad for the Go Ahead Goodness Bar claimed the snack was "crammed with...

  • Fishing for compliments

    Fishing for compliments

    The BoathouseXlendiTel: 2156 9153 Food: 7/10Service: 8/10Ambience: 7/10Value: 7/10Overall: 7/10 Steam is rising from my bowl of mussels. Not one of them is grinning at me. They are wholly inedible, ugly things; overdone and dreadfully rubbery.

  • An experience to be savoured

    An experience to be savoured

    Towards the bottom of Republic Street, Valletta, lies a recently-opened restaurant by the name of Noni. Many will remember this as the former Django’s jazz club or – even before that – as Xmun’s Bakery and Confectionery, which used to serve fresh...

  • Contemporary Cabernet Sauvignon

    Contemporary Cabernet Sauvignon

    While vino-fashionistas have thrown it off like an old winter coat, to most wine drinkers Cabernet Sauvignon is still that classic black dress that never goes out of style. Labels draped with names of other trendy, rare grape varieties get all the...

  • An affordable, effortless Easter

    An affordable, effortless Easter

    Easter is all about festive family gatherings and good food. Whether you’re celebrating with your closest or hosting a larger crowd in your home, try these simple tips to keep everyone happy and full without blowing your budget. Plan ahead: Don’t...

  • Winning at consistency

    Winning at consistency

    Trabuxu Bistro8/9, South Street,VallettaTel: 2122 0357 Food: 9/10Service: 9/10Ambience: 9/10Value: 8/10Overall: 9/10 Today’s story starts eight years ago. But first, we need a rambling preamble. Thanks to a combination of what I do for a living...

  • Le Méridien scoops 28 medals in culinary championships

    Le Méridien scoops 28 medals in culinary championships

    The kitchen brigade behind Taro Restaurant of Le Méridien St Julian’s Hotel & Spa scooped 28 medals during the Malta Kulinarja championships. This is the first time that Le Méridien took part in this prestigious competition, which is held every...

  • Seven days in London through a food lover's eyes

    Seven days in London through a food lover's eyes

    “Mort Londra? Għidli fejn kilt tajjeb għax ħa mmur daqt.” My reviews are all going to skip breakfast, as we stayed with a friend and had breakfast with her at the retreat house she works at every day (thanks, Emma!). Day 1 We arrived, at...

  • Chefs cook up a storm at championship

    Chefs cook up a storm at championship

    Some of the country’s best chefs cooked up a storm over the last few days as they went head-to-head in the Malta Kulinarja cookery and culinary arts championships. The competition, held at the MFCC in Ta’ Qali by the Malta Chefs Society under the...

  • Going the whole hog

    Going the whole hog

    Guze Old Bakery Street,Valletta Food: 8/10Location: 8/10Service: 7/10Value: 8/10Overall: 8/10 You know you’re pigging out when you’ve got a mound of steaming wild boar pasta sitting temptingly before you and will shortly be following that up with...

  • The superior 2017 Maltese vintage

    The superior 2017 Maltese vintage

    A term that is likely to appear on quite a few Maltese wines of the latest 2017 vintage, which yielded a small but concentrated grape crop, and warrants attention, is ‘superior’. Superior is one of several so-called ‘special mentions’ which a...

  • The search for authenticity

    The search for authenticity

    RasoiDean Hamlet,Triq il-Qaliet,St Julian’sTel: 9949 2513 Food: 6/10Service: 6/10Ambience: 7/10Value: 7/10Overall: 6.5/10 Words are slippery. Their meaning evolves and mutates so there comes a day when you look back at a word and find it has...

  • Temptasian retains its WRMC top restaurant status

    Temptasian retains its WRMC top restaurant status

    Temptasian restaurant at The Palace hotel in Sliema was confirmed one of Malta’s top restaurants at this year’s edition of the WRMC (Wines and Restaurants of Malta.com) Restaurants Quality Recognition Awards gala dinner and ceremony in St...

  • Delicata releases first 2017 vintage Medina wines

    Delicata releases first 2017 vintage Medina wines

    The latest 2017 vintage of the Medina range of award-winning, boutique Malta-grown wines by the Delicata winery has been bottled for distribution on the domestic market in Malta and Gozo. Medina is a collection of ten unoaked, fruity wines made...

  • For Australian winemakers, Chinese relationships are bearing fruit

    For Australian winemakers, Chinese relationships are bearing fruit

    Wang Zhe, a wealthy Chinese businessman from Guangzhou, liked his glass of decade-old Chardonnay at an Australian winery so much he wanted more. So he asked to buy the entire vintage. It was the sort of offer, made over roast lamb and vegetables...

  • Get your sweet side out this Valentine’s

    Get your sweet side out this Valentine’s

    Ingredients1 packet dark cocoa chocolate (350g, divided)2 tsp pure vanilla extract1 cup + 2 tbsp wine (Cabernet Sauvignon, divided)1 cup butter, softened (2 sticks)1¼ cups dark brown sugar (firmly packed)1¼ cups cocoa powder¼ teaspoon salt4 eggs1¼...