Gourmet Today Issue 26

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ISSUE NUMBER 26 • FEBRUARY 2014

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ORGANISINGA CARNIVAL

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gourmet todayFebruary 2014

Managing Editor: Saviour Balzan

Editor: Rachel Zammit [email protected]

Design: Kevin GrechPhotography: Ray AttardHead of sales: Adriana FarrugiaContact for advertising: Miranda Coller - 21382741 ext: 124

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Editor’s note

Dry January is over and any remains of New Year’s Resolutions have long been forgotten. Our short winter months are a time for celebration of food, warm hearty dishes, the effects of which can be covered up with a sweater or two.

There no better time for cake than on a cold winter afternoon with a hot cup of tea. Gourmet TODAY has gathered some info about the best ways to indulge in a slice of heaven. Try your hand at baking with a few tips from the girls at Les Petits Gâteaux, or simply order some to take home for your very own tea party. If you’re just looking for a slice of cake and some tea after a long walk in the country try some of our favourite outlets.

So far the winter has been kind, with warm sunny days that are worthy of picnics. Try some of Pippa Mattei’s recipes for perfect pies which transport well and are a lovely treat that can be enjoyed in the great outdoors.

We always recommend that you go for seasonal produce that is grown locally where possible. Check out our In Season section for some fabulous ideas with some of this season’s most abundant – and tasty vegetables.

We hope you enjoy this issue of Gourmet TODAY and look forward to receiving your comments and suggestions.

Bon appétit!

Cover: Lelly Fenech, Leonie Pace Vincenti andEliza Gera from Les Petits GâteauxCover photo by Ray Attard

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3 What’s hot in the foodie world

5 Our homecooks make a comforting meal

13 Let them have cake

15 Baking tips from Les Petits Gateaux

23 High tea at the Palazzo

25 Emmanuel’s is keeping the traditions alive

29 Pippa Mattei makes perfect pies for picnics

33 Pancakes for Shrove Tuesday

37 Cooking with artichokes

40 Check out what’s in season at Diar il-Bniet

43 Healthy eating with Mark Morales

59 Butcher’s Tip60 Recipe List

February 20142

What’s hot in the foodie world…

Real Thai is a well-known brand offering authentic ingredients that will enhance your Thai food preparations.

Relish the wonderful aroma while cooking and delight your friends and family with the delicious dishes prepared from Real Thai Wok Sauces. Simply add to your favourite stir-fry, chicken or meat dishes to enhance and spice up your recipe.

Artisan farm to open its doors in DingliDiar il-Bniet has launched a pioneering project in Dingli, the first agritourism experience of its kind in Malta.

Centred around a Café, Restaurant and Grocery, Diar il-Bniet will pro-vide an exciting platform for Malta’s finest produce to be sold straight from the farm, in an environment that celebrates the family tradition that encompasses farming in Malta.

While the project has already at-tracted vaunted interest and invest-ment, Diar il-Bniet is keen to retain the rustic charm that makes it such a special and rare place. The site overlooks a shallow valley on the

outskirts of Dingli, where one family has tended the land for generations, but only recently, with the advent of agritourism in Malta, has it become a viable option for the farm to open its doors to the public. The result is a beautiful example of Maltese artisan labour presented through a rustic, traditional and appealing medium.

Amongst the food that the farm produces, Diar il-Bniet boasts olive oil that would have the finest chef ’s

from around the world curling their toes. A Maltese staple that has re-cently attracted interest from names such as Jamie Oliver, the launch of this project is happening at a time where Maltese cuisine is arguably taking its place at the global table. With the involvement of young and dynamic agencies such as Archi+ and Steves&Co., the Farm Shop is sure to cause quite a stir on the gastro-cultural scene, both in Malta and abroad.

World-class cuisine delivered to the com-fort of your home or office. The owners Myriam and Michael both share a love and passion for food. Their dishes are inspired from around the world with a fusion twist of Meditearrean, Asian, African and Carib-bean flavours with a French touch.

The menu is changed daily and made with the freshest and local ingredients around.

If you don’t have time to cook, or fancy a change then this is for you.

So why not order now and let your taste buds travel.

Price range: under €10Hours: Mon – Fri 11am-10.30 pmSpecialties: lunch and dinner plus catering services available for dinner parties fewer than twenty guests.

Folly Foodies Ltd Tel: 9964 8293 / 9958 2901 www.facebook.com/follyfoodies1

Tried & Tested: Flavour of the month! Real Thai

Food News

3February 2014

What’s hot in the foodie world…Food News

From the queen (bee)’s diary...

It has now been a few weeks since the colony was last disturbed and most of our autumn harvest honey has mysteriously vanished. On most days, the weather since has not been ideal for my daughters to venture out and forage; and reports from outside are bleak with little pollen and nectar to bring back to the colony. However I believe that my colony is of good health and still well stocked with precious pollen and nectar, which will see us into the next honey flow without the need to have our colony disturbed and filled with evil tasting sugar syrup.

Daylight has started to increase notice-ably and despite the bad weather, rain and winds, the almond trees are now starting to be in full bloom, getting the girls all excited. The cosy winter cluster around me, keeping me and all my daughters warm in a tight

ball safe within the hive; is during the short good weather spells breaking up, with the more adven-turous girls venturing out and returning to the colony laden with fresh pollen and nectar, they make their dances showing their sisters where the food sources are and encourage each other to fly over, with detailed directions, to the newly discovered almond trees covered with blossoms and/or rape seed fields carpeted in dainty yellow or white flowers.

The fresh pollen also makes me feel so good and gives me the energy to start lay-ing eggs in the brood. I will also lay a few ‘boy’ eggs (drones) so that we can serve the other colonies in the neighborhood, keep-ing on with tradition to ensure our good genes are passed on. Spring will soon be in the air and my babies will be born in time and ensure that the colony will be strong to cope with the expected honey flows, during that time we will be ready to pollinate the orange blossoms and make sure to bring in as much nectar from the wild flowers in-cluding borage, clover and white thorn. The spring honey is such a good mix of these flowers and has this sweet taste that all my kids look forward to having everyday.

Golden Island LtdHoney & MoreTriq ZnuberMosta MST 4000MaltaTel:+356 21412900/79582078Email: [email protected]: www.goldenisland.eu

Golden Island Ltd is engaged in the management of a number of apiaries for the production of quality Maltese honey. The beekeeper Ray Sciberras will be featuring a regular column on the activity within the colony taken from the queen bee’s perspective, and invites you to checkout his selection of genuine Maltese beehive products, conserves and preserves.

Working in Mriehel just got more delicious

Karrot & Ko is a fast casual diner in the heart of Mriehel, serving a va-riety of options, ranging from breakfast, mid-morning and afternoon snacks together with a main focus on lunch.

The casual diner offers a range of daily inter-changing cuisines and menus both served in their cafe as well as available for take-out and delivery.

All reflecting seasonality, through in-gredients supplied from their network

of local producers, whether providing a light salad during the warmer months or a hearty soup through the chilly winter.

Owner Karl Grima Bezzina and the Karrot & Ko team say their recipe is simple really… just not simplistic!

Karrot & KoTriq il-Haddiem,MriehelTel: 2752 [email protected] www.karrotandko.com

www.facebook.com/KarrotandKo

gourmet today February 20144

Check out the best restaurants for 2014 with The Definitive(ly) Good GuideThe Definitive(ly) Good Guide to Restaurants Awards Ceremony held at the Xara Lodge on 9 December celebrated the outstanding achievement of Malta & Gozo’s top survey rated restaurants as voted by din-ers who participated in the Malta & Gozo Restaurant Survey online at www.restaurantsmalta.com. Out of over 1800 restaurants on the Maltese Islands only 150

make it to be included in the 2014 new look edition of the guide and its portal www.restaurantsmalta.com where you can vote for your favourite restaurants up to September and purchase the new book for €8.

The results were revealed by Lisa Grech MD of the Definitive(ly) Good Guide Co and presented by Michelle Muscat, Josef Formosa Gauci CEO of the

MTA, Brian Tortell from HSBC and Alfred Cuschieri of Continental Purchasing on behalf of Villeroy & Boch who supplied the commemorative award plates for the occasion.

Restaurants to win award plates in order from most highly rated

included:

TarragonMedina Quadro

The Villa BrasserieOceana

The Terrace Grill 3301 Patrick’s L’OrtolanBeppe’s

Blue ElephantPalazzo Preca

Sa Re Ga Ma Indian La Capannade Mondion

Le BistroPalio’s

Rebekah’s Ta’ Frenc RTemptasian

ZestPintonino, Waterfront

Guze’ BistroLa Mere

The Arches Rickshaw

The Boat HouseGiuseppi’s

WaterbiscuitVilla Corinthia

CapistranoZeri’s

TartarunTa’ Karolina

Il-HorzaRubino

The Lord NelsoniPlace

Admiral’s LandingLuna at Palazzo Parisio and Gardens

Additional awards were made to:• BestFood(sponsoredbyAirMalta)–

Tarragon• BestService(sponsoredbyCharlesGrech)

–Tarragon• BestAmbience(sponsoredbyFBusuttil&

Sons)–Medina• BestMalteseFood(sponsoredbyMinistry

forTourism)-Gululu• BestBusinessEntertainment(sponsoredby

TheCateringCentre)-Tarragon• MostRomanticRestaurant(sponsoredby

VivianCorporation)–Tarragon• MostChildren-Friendly(sponsoredbythe

MaltaBaby&KidsDirectory)–iPlace• BestRestaurantofferingVegetarianoptions

(sponsoredbyGoodEarthLtd)–Tarragon• BestValueforMoney(sponsoredbyMeats

&Eats)–iPlace• BestNewcomer(sponsoredbyVinie

Capricci)–Waterbiscuit• MostMentioned(sponsoredbySmartCity)-

Tarragon• BestRestroom–TheBlueElephant.• AndinmemoryofColinBest–co-founder

oftheRestaurantGuidewhosadlypassedawayin2013TheColinBestAwardfortheMostConsistentlyOutstandingRestaurantinMalta&Gozofor2013/2014-deMondion.

The Definitive(ly) Good Guide to Restaurants in association with Marsovin Wine Awards were as follows:• ThePeople’sChoiceWineListtaken

fromtheresultsofthereturnedsurveys-Tarragon.

• TheBestMalteseWineList-Tarragon.• TheBestValueforMoneyWineList-La

Mere• BestHotelWineListoftheyear-de

Mondion• BestRestaurantWineListoftheyear-

Patrick’s who has won wine awards for 10 yearsinsuccession.

Best Overall Restaurant award being presented to Marvin Gauci and his team at Tarragon by Michelle Muscat

deMondion receiving The Colin Best award for Most Consistently Outstanding restaurant from Amanda Cassar Torregiani

t h e d e f i n i t i v e ( l y ) g o o d g u i d e c o .

MALTA’S BEST-SELLING

GUIDE FOR14 YEARS!

RestaurantsMalta & Gozo

2014

THE DEFINITIVE(LY) GOOD GUIDE

includes Malta’s Top Survey-Rated Restaurantsincludes Malta’s Top Survey-Rated Restaurants

gourmet today 5February 2014

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After detox January, February is time for indulgence in comforting and warming foods. Our homecooks prepare a satisfying meal to keep the winter chills at bay. Gaby Holland makes an open lasagne with pears and Gorgonzola for starters and Janet Grech makes smoked fish pulpetti inspired by a Sicilian recipe. After a couple of months off, Sandra Dimech returns with a triple chocolate cheesecake… we have really missed her desserts!

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HOME COOKS

Party Time!That’s easy with

Casa Fiesta

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gourmet today 7February 2014 HOME COOKS

Ingredients

• 6sheetsfreshlasagne• 2tbspoliveoil,plusmorefor

drizzling• 1tbspbutter• 1clovegarlic,finelychopped• 1largeleek,finelychopped• 3largefirmpears• 1glasswhitewine• 200gassortedmushrooms

(button,Portobello,shiitake,oyster),sliced

• 40glightlytoastedwalnuts• 250gGorgonzola(orgoat’s

cheese)• Wildasparagus,lightlyfried

(optional)• Saltandfreshlygroundblack

pepper

Method

1. Bring a large saucepan of salted water to a boil.

2. Cut each lasagna sheet into two, 4-inch squares (trim the cut offs into tagliatelle and use in another dish). You will need 12 squares total.

3. Boil half of the pasta squares until al dente, about 4 mins.

4. Using a slotted spoon or tongs, transfer to a bowl of cold water, leave for 15 to 20 seconds, then drain.

5. Place the pasta squares flat on an oiled tray. Don’t worry if some of the squares have cooked to uneven sizes; it doesn’t matter. Repeat with the remaining pasta squares.

6. Heat the olive oil in a frying pan. Add the leek and garlic and fry gently until translucent.

7. Add mushrooms and cook

over medium-high heat, for a couple of mins.

8. Pour in the white wine and cook for a further 3 mins. Remove from the heat and season with salt and pepper to taste.

9. Peel and slice pears and gently fry the pears bit some butter in a separate pan. Set aside.

10. Line a baking tray with foil and place 4 squares of pasta. Place a heaped spoonful of mushrooms and sauce on top of each pasta square.

11. Top with a couple of pear slices and some Gorgonzola.

12. Cover with another later of pasta, mushrooms, pears and walnuts and again another layer of pasta (3 in all) top the last layer with a generous slice of Gorgonzola .

13. Place in oven for 5-10 minutes until cheese has melted.

14. Using a spatula, gently lift each portion onto a serving plate.

15. Drizzle some parsley oil and garnish with extra walnuts, mushrooms and wild asparagus.

Parsley oil

Ingredients

• 4tbspextravirginoliveoil• Largebunchparsley,chopped• Seasalt

Method

Place all ingredients in a blender and blend until well-amalgamated.

Open lasagne with pear and Gorgonzola

Suggested wine:

Moscato d’asti Although popular as a dessert wine Moscato d’Asti has a natural affinity for a wide variety of foods. The name ”Nivole,” which means ”clouds” in Piedmontese dialect, appropriately suggests the wine’s airy, elegant quality. The fragrant, intensely fruity bouquet, offset by musky notes, leads to a refined sweetness supported by an excellent acid balance on the palate. The finish is clean and crisp, with a persistent flavor of grape and citrus characteristic of the variety. D

Party Time!That’s easy with

Casa Fiesta

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February 20148 gourmet today

HOME COOKS


Suggested wine:

Michele chiarloThis wine is pale, straw-yellow with green reflections with aromas that are ample, complex, elegant and persistent, with mineral, hints of grapefruit, white flowers and anise. It is dry, balanced and fragrant, with a silky texture and good length.

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Ingredients

• 2smallfilletsoffresh/frozensardinesorkipper

• 1largesweetpotatohalved• 3mediumpotatoes,halved• 2handfulsfreshwildfennel

leaves• 2clovesgarlic• 2springonions,finelychopped• 50gpinenuts• 5sultanasorraisins,finely

chopped• 3sprigsdriedoregano• Oliveoil• Salt&pepper• Halfcupbreadcrumbs• Extrabreadcrumbs

Method

1. In a medium pot place the potato halves together with the wild fennel leaves and simmer until cooked.

2. Strain and peel the potatoes and mash roughly and chop up the fennel very finely adding them to the potatoes.

3. In a small saucepan fry in some olive oil, oregano, onion, garlic and pine nuts until lightly browned.

4. Add to the potato mix and stir well.

5. Boil the kipper fillets in some water for 5 mins and strain.

6. When cool remove any visible bones.

7. Mix in the potato and add the sultanas and half cup breadcrumbs.

8. Shape into patties adding as much breadcrumbs as needed and shallow fry for 2 seconds on either side finishing them off in the oven for a further 15 mins.

Fennel cous cous

Ingredients

• Smallbunchwildfennelleaveswashed&choppedfinely

• Oliveoil• ½lemon,zestandjuice• Oregano• Halffennelbulb,slicedthinly

Method

1. Cook the couscous according to the given instructions and add lemon zest, juice, olive oil fresh small bunch of fresh chopped wild fennel, fennel slices and combine.

Red cabbage and beet salad

Ingredients

• 2beetroots,boiledorroasted• Redcabbage,shredded• Oliveoil• Applecidervinegar• Saltandpepper

Method

1. Grate the beetroots and mix in with the shredded cabbage.

2. Combine the olive oil, cider vinegar and salt and pepper.

3. Pour the dressing into the vegetables and serve.

Sicilian pulpetti on fennel cous cous

SistinaWine & Co

Welcome to Sistina Wine & Co.

Sistina Wine & Co

188 The Strand, GZR 1210, Malta

2131 2161 / 9996 8031 / 7964 1330

email: [email protected] sistinawineco

�ne teas by Whittard of Chelsea, glass and china tableware, pâtés, tru�es, cured hams, cheeses, artisan pasta, chocolates and biscuits, wine accessories and wine of course!

11gourmet todayFebruary 2014

Ingredients

For the base• 200gdigestivebiscuits,crushed• 90gbutter,melted• 1½tbspcocoapowderFor the filling• 350gdarkchocolate,chopped• 700gricotta• 200gsugar• 3largeeggs,roomtemperature• 1½tspvanillaessence• 150gplainyoghurtFor the ganache• 150gdarkchocolate,finelychopped• 100mlfreshcream• 1tspunsaltedbutter,roomtemperature

Method

1. Pre-heat the oven to 180°C.2. Butter a 25cm (10 in) spring form cake tin.3. To make the base, mix the biscuit crumbs and

cocoa, add melted butter and mix until well combined.

4. Press the crumbs evenly over the bottom of the cake tin. Cover and refrigerate.

5. To make the filling, melt the chocolate over a pan of hot water (bain Marie). Remove from heat and set aside to cool.

6. In a bowl (using an electric mixer) beat ricotta, until smooth. Gradually beat in the sugar.

7. Add the melted chocolate and beat until incorporated.

8. Add the eggs, one at a time, beating well after each addition.

9. Add the vanilla essence and yoghurt and beat until well mixed. Scrape down the sides of the bowl to make sure it is well incorporated.

10. Pour mixture over the biscuit base. Place the cheesecake pan on a baking tray and place in oven.

11. Bake for about 55- 60 min or until firm. The centre of the cheesecake will still look a little wet and wobbly.

12. Remove from the oven, carefully run a knife around the inside edge of the tin to loosen the cheesecake. This helps prevent cracking as it cools. Let it cool, cover and refrigerate for a few hours.

13. To make the ganache, place the finely chopped chocolate in a bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil and immediately pour over the chocolate. Allow to stand for a few minutes and stir until smooth.

14. Cool slightly and pour over the cheesecake. Spread the ganache evenly over the top of the cheesecake. Return to the fridge, overnight .

This cheesecake tastes better after being refrigerated for at least a day!

15. Decorate with white chocolate shavings.

HOME COOKSBaked triple chocolate cheesecake

SistinaWine & Co

Welcome to Sistina Wine & Co.

Sistina Wine & Co

188 The Strand, GZR 1210, Malta

2131 2161 / 9996 8031 / 7964 1330

email: [email protected] sistinawineco

�ne teas by Whittard of Chelsea, glass and china tableware, pâtés, tru�es, cured hams, cheeses, artisan pasta, chocolates and biscuits, wine accessories and wine of course!

Let them have cakeThere is no problem that cake cannot fix. And there is no better time to enjoy a slice of heaven than on a winter’s afternoon. Whether you’re baking your own or seeking out some ready-made goodies, Gourmet TodAy has scouted out some of Malta’s best cakes D

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Baking is a lot of fun and even more so when your cakes come out perfect every time. Lelly Fenech, Leonie Pace Vincenti and Eliza Gera always loved to bake for themselves, family and friends. Last year they set up a Les Petits Gâteaux and started making cakes to order. They have been overwhelmed with the response so far.

in the kitchen with Les Petits Gâteaux


Ingredients• 400gall-purposeflour• 160gcocoapowder• 1tbspbakingsoda• 260gbrownsugar• 260gcupssugar• 1tspsalt• 340gbutter• 750mlbuttermilk• 2tspvanilla• 5eggs

Instructions1. Sift together the cocoa,

flour, baking soda and salt in a bowl.

2. Put flour mixture with the rest of the ingredients in a mixer and mix for 3 mins.

3. Pour into cupcake pans or three cake pans.

4. Bake at 180°C for 15-20mins(for the cupcakes) or 50-55mins (for one large cake).

Frosting ingredients Makes lots!• 118gchocolatecocoa• 800gicingsugar• ½tspsalt• 2tspvanilla• ¾cupheavycream• 226gbutter• 4tbspcreamcheese

1. Frosting instructions: Mix together the butter and cream cheese.

2. Mix the icing sugar with the cocoa powder.

3. Add salt and icing sugar and mix well.

4. Pour in heavy cream, which will begin to thin the frosting. Once the frosting is at the consistency you like, add the vanilla and mix until done.

5. You can make the

frosting a day ahead, cover with plastic and once ready frost the cakes. Take out for 30 mins.

Tips for perfect frosting

1. Working with fondant icing is fun as it allows for limitless creativity. However, getting a professional looking finish is not always easy. Follow a few of our tips for flawless fondant icing.

2. Before you start, make sure your cake is completely flat. Shave off any imperfections so that you start with a perfect shape.

3. Bake two or more cakes and stack them on top of each other with frosting in the middle to get higher cakes.

4. Start with a crumb coat of icing. Use more icing than you need and then level it off with a palette knife.

5. When the crumb coat has set put another layer of frosting over the top and make sure this is as smooth as possible. Allow to chill overnight before adding the fondant icing.

6. Roll out the fondant to approx 3mm thick, covering the surface with cornflour to make sure it does not stick to the surface and then place the fondant icing over the frosting.

Chocolate Fudge cake


Tappit letter cutters

Initially we found these quite hard to use. It is important to make sure that the tappit is covered in corn flour and that the sugar paste is rolled out very thinly, so that it almost looks see-through. Firmly press the tappit into the sugar paste and wiggle it slightly to loosen the area of fondant around the letter. Lift the cutter and with your fingertips brush the extra paste away from the letter. Hit the tappet against a hard surface and the letter should fall out easily. Leave to harden as if the letter is dry it is easier to place. We tried various methods but we found this to be the easiest. D


Roses with sugar paste

If you find flowers with sugar paste difficult, try cheat’s roses. Cut out around seven hearts for petals, making a small bud and shaping the heart petals around the bud. We used a damask embosser as a background for the rose.

Tie-dyed cupcakes

We started making these mostly by accident. When clearing up after a day of decorating with sugar paste, we collect all the scraps and loved the way the colours blend together. One day we thought, why not roll them out and use these interesting patterns that are never the same twice.It is important not to knead too much as the colours will blend together. Roll into a ball, cut the ball in half and roll out. This is useful when you have sugar paste scraps.

For more info or to buy cakes to order contact Les Petits Gâteaux on [email protected] www.facebook.com/lespetitsgateauxmalta


Calm yourself every afternoon at Hotel Phoenicia’s temple of teaAfternoon teas in Hotel Phoenicia’s The Palm Court Lounge are in vogue. Across the Maltese Islands word has spread that this charming establishment has embellished their Classic Afternoon Tea menu and are testing the boundaries to deliver more than just the quintessential Maltese afternoon tea. Get ready for your love of this wonderful tradition to be taken to a whole new level.

Afternoon tea at the Phoenicia dates back to the 1940’s and by the end of the decade had developed into its current form and was a staple of the Maltese intelligensia together with the political and entrepre-neurial class who would quietly slip out of Valletta for a moment of respite to enjoy good conversation and a nice nibble over a cuppa. Traditionally, the superb range of teas is accompanied by luxury ingredient

sandwiches such as cucumber, egg and smoked salm-on, freshly baked scones with jam and cream, and cake and pastries served on a tiered stand. Not forgetting Phoenicia’s very own delicious homemade cookies.

Keeping in line with the Phoenicia’s distinguished heritage, Palm Court Lounge offers a superb after-noon tea in magnificent comfort and its a great place to visit for a look round the permanent exhibition of Caruana Dingli paintings on display while you’re there. The vaulted expanse of Palm Court Lounge has been transformed into a must visit eaterie which is com-plemented by tasty tunes by maestro Sammy Galea. One secret is this; the top tier of the cake stand is the ultimate afternoon tea experience of miniature hand-crafted cakes and pastries, including a contemporary take on traditional sponges and egg custard tart.

A favourite haunt of Queen Elizabeth, this ‘temple’ of tea within Hotel Phoenicia is the place to go for a truly regal afternoon tea experience. Sitting in the Colonial-style expanse of Palm Court Lounge the choice of 17 refreshing teas on the ornate tea menu will soothe frayed nerves and is the perfect spot to stop off while shopping or visiting Valletta on business. For that ultimate Phoenicia feeling, afternoon tea served with a glass of bubbly, elevates it all to a luxury enjoyed in equal measure by baby showers and sophisticated hen parties.

Available throughout the week from 3pm to 5pm the Phoenicia very delicately recommend that 24hr advance booking is essential to make sure of a place.

This is the perfect spot for winter afternoon tea, with the windows to the 7.5 acre lush gardens beautifully framing the sea as the sun sets. Enjoy!

For further information see www.phoeniciamalta.com or www.facebook.com/phoeniciahotel

The finest red now on the best greens

We share the same etiquette.

Exclusively imported by Charles Grech & Co. Ltd., Valley Road, B’Kara. Tel: 2144 4400

22 February 2014gourmet today

Create a sugar-coated wedding wonderlandShrouded in symbolism and tradition, sugar-coated almonds have been given as a keepsake at weddings in Italy, Greece, Turkey and Malta.

The five sugar almonds, wrapped in pretty boxes or tuille bags, presonalised with the couple’s names and wedding date, are said to signify five wishes for the bride and groom, those of health, wealth, happiness, fertility and longevity.

Tradition holds that if an unmarried woman sleeps with these sugar-coated almonds under her pillow she will dream of her future husband.

Choose the perfect sugar-coated almonds with Maxrtis perlini that offer quality without compromise, a variety of colours and flavours because not all perlini are the same.

Available at The Cake Shop in Hamrun, these perlini originate in Avola in Sicily and use only the best quality ingredients, without artificial colours and flavours.

Come visit us at The Cake Shop and be transported into your wedding wonderland.

The Cake Shop652, St Joseph High Street,Hamrun.Tel: 27551155; 79233089Email: [email protected]: www.thecakeshopmalta.com


High tea at the PalazzoWhether you are the type that loves the stormy after-noons of the winter season or the type to be wistfully thinking of summer days, one of the best ways to while away a winter afternoon is over the perfect cup of tea… and cake, lots of cake.

And if high tea is what you are after, no place is better than an afternoon at Palazzo Parisio, home of the Bar-oness of Tabria, Christiane Ramsay Scicluna, or Muffy as she is known, and her daughter Justine. They share the magic of their home every day, making exquisite afternoon tea in their stately home steeped in history dating back to 1733.

With a choice of 18 different varieties of tea and herbal teas, their traditional English Afternoon Tea in-cludes freshly cut finger sandwiches, served on a three tier stand, together with mouth-watering baked scones with strawberry preserve and clotted cream, followed by a delectable selection of afternoon tea cakes and pastries.

Go on over to Palazzo Parisio and leave the winter chills behind.

Afternoon tea is available from Tuesday to Sunday at Café Luna from 15:00 to 18:00.

Palazzo Parisio,Victory Square,NaxxarTel: 21412461 Ext. 2www.palazzoparisio.com


Soap that looks good enough to eatBecause of the fantastic weather we enjoy for most of the year, the arid lands and lack of water result in more minerals being found in the soil and ground and therefore the vegetation is of the richest taste and quality.

Soap Café produces several varieties of handmade soap, lotions, balms and scrubs for healthier skin. Natural ingredients are blended carefully to produce the most exquisite piece of soap which looks good enough to eat (although it will not taste as good as it looks!)

Moreover we are proud to produce goods that are beneficial to you but also to the planet. Choosing toxin free products means causing less damage to our planet and protecting our own individual health. Un-fortunately, very few people are aware of the damage caused to our planet by dumping toxins created by conventional products. If this is your first time using all natural handmade soap, you will be able to tell the difference right away. Natural soap and natural skin care products will leave you feeling squeaky clean, soothed, pampered, soft, and healthy.

Chocolate and orange lip balmNobody likes chapped lips... So why don’t you give this tasty, nourishing lipbalm a go... So easy to make, plus it gives great results!

Ingredients• 3tbspcocoabutter• 1tbspliquidoil

ofchoice(Canbealmond,grapeseedorjojoba)

• 3tspdarkchocolateinflakesorchips

• 1tspvitaminEoil• ¼tsporangefood

flavour(foundinsupermarkets)

(Raw Materials are available on www.SoapCafeMalta.com)

Method1. Melt the cocoa butter on ‘Bain Marie’.2. Add the chocolate chips and stir until melted. 3. Add vitamin E and orange flavour4. Mix well and pour into a small containerWill last up to a month.

7 healthy reasons to enjoy chocolate without guilt1. High in antioxidants:

Chocolate is high in flavonoids, an antioxidant in the polyphenol category. Antioxidants can help to prevent cell damage and have been linked to prevention of cancer and other degenerative diseases.

2. Helps with cholesterol: Scientists at Penn State found that dark chocolate and flavonoid-rich cocoa powder reduced LDL (“bad” cholesterol) oxidation.

3. Reduces inflammation: An Italian studyshowed that when volunteers ingested small amounts of dark chocolate,their levels of C-reactive protein (an inflammatory marker) decreased.

4. Lowers blood pressure: A study published in the Journal of the American Medical Association showed that dark chocolate had an effect on lowering blood pressure.

5. Helps with mood: Chocolate contains tryptophan,a precursor of serotonin, which can help with depression. Research also shows chocolate can increase dopamine,

a neurotransmitter associated with pleasure. Chocolate also contains phenylethylamine (PEA) known as the “love chemical.”

6. Improves blood flow: Research published in the American Journal of Clinical Nutrition has shown that cocoa has anti-clotting, blood-thinning properties that work in as similar way as aspirin. Nobody is suggesting to replace your aspirin with chocolate, but the research is compelling.

7. It’s delicious! Research shows that enjoying food and life is beneficial for your health.

Most studies were done using cocoa powder or dark chocolate. Experts suggest that adding small amounts (a one ounce piece a few times a week) of dark chocolate to a healthy diet that includes antioxidant-rich fruits and vegetables will give you a variety of phytochemicals (beneficial elements of plants) that have proven health benefits.

SoapCafé46,St.Mary Street. Sliema. Malta, EuropeTel: 27883675/ 99883675Email: [email protected]

Shopopeninghours:Monday - Friday from 16:30pm-19:30pmSaturday from 10:30am -13:30pm


Keeping tradition aliveEmanuel’s Bakery

The bakery was set up by Emmanuel Mangion over 60 years ago. In that time very little has changed, though his son, Edwin, and later his grandchildren, Matthew, Mark, Joseph and David, took over the running of the bakery.

The secret, Matthew says, is sticking to tradition. The wood oven is the most important part of any bakery and the one at Emanuel’s is made from a rare stone from Gozo that radiates the right amount of heat for a crispy loaf, with a feathery-soft inside.

Insofar as ingredients go, there is little that goes into Maltese bread – water, flour, yeast, salt and of course a portion of sour dough made from yesterday’s batch.

The traditional oven is still used as it was years ago when few people had their own ovens – for the Sunday roast. “People still bring their roast over to us in the morning before they go to Sunday Mass to slow cook in our ovens for three or four hours.” Just imagine the

smells of bread and a variety of roasting meats on a Sunday morning! Enough to make your mouth water!

Although the hobza Maltija is at the heart of the bakery, it is not the only thing on the menu. Over the last year, Mat-thew has developed a follow-ing for his phenomenal pizza ftiras. Like the ones from Gozo, these hunks of bread contain all sorts of toppings and have garnered a following from as far away as Mellieha.

“Working in a bakery is tough. The hours are long and it can get really hot in here. But what keeps me coming back is the satisfaction of people who really appreciate our product. A loaf of bread isn’t just a loaf of bread. People come for our bread from all over the island and that, in itself, is a great reward.”

While Matthew is busy with the pizzas, one of his brothers concentrates on pastries, while the other pre-pares the bread with his father from 1am for the morn-ing run in the van that starts at 7am so that everyone can get a slice of Qormi freshness for their breakfast.

Emanuel’s Bakery is open from 3:30pm until 10pm for bread and from 6:00pm until closing for pizzas.

Qormi bread has a reputation for being the best on the island. And the Mangions at Emanuel’s Bakery carry that beacon proudly. Matthew Mangion talks to RACHEL ZAMMIT CUTAJAR about life at the bakery.

Emanuel’s BakeryTriq il-MithnaQormiTel: 21482239

Find them on Facebook: https://www.facebook.com/pages/Emanuels-Bakery/308149465977946

BIGVALUE

‘BIGGER’SHELF LIFE

BIGGESTLOAF IN MALTA

www.goldenharvest.com.mt

Specialising in Maltese cooking and Mediterranean Cuisine.Salads, fresh fish and daily specials are available.

Ta’ Kris is located in a unique setting in one of Sliema’s oldest & most atmospheric bakeries.A host of original features add to the ambience of the place.

Take away can be ordered.Ta’ Kris offers a unique Maltese experience at great value for money.


Artisan baking - the Maltese wayCarmel Debono, known as Nenu to family and friends, was born into a family of bakers in Qormi in the 1950s. Nenu learned the baker’s trade from his father and other close relatives acquiring the unique skills of producing the traditional Maltese bread (Hobza tal-Malti) and the distinctive flat bread (ftira).

Nenu’s love and passion for his trade made him safeguard his heritage and the artisan skills acquired from his peers, without shying away from introducing innovation and improvements at his bakery in Qormi. Nenu’s vision of local cuisine has traditional Maltese food at its core, being confident that its nutritional worth is still relevant in the advanced and sophisticat-ed society of today. Nenu’s commitment towards safe-guarding the recipes and the dietary habits of the past

led him to create an eating experience at Nenu The Artisan Baker, which embodies the heritage of local cuisine, and unashamedly pays homage to traditional local food baked in an original 100 year old oven.

Nenu The Artisan Baker invites you to treat your taste buds to a wide range of dishes prepared from ingredients produced in Malta and blended to give you a unique eating experience in an ambience that captures the past in the present.

All our dishes are prepared by our award winning chefs, with Nenu recently winning the WRMC award for best Maltese Traditional Restaurant.

Nenu hopes you will enjoy the culinary journey that dining at the Artisan Baker takes you on, and he looks forward to greeting you every time you dine.

Nenu The Artisan Baker143, St. Dominic Street, VallettaTel: 2258 1535Email: [email protected]


Share some cake with Livvy

I simply love afternoon tea parties and entertaining, so a group of friends around a table oooh-ing over freshly baked home-made cakes, warm scones and brownies definitely gives me a happy vibe.

My combined love of a social gather-ing, food made with passion and a respect for quintessential baking traditions was

certainly the catalyst for my home-baking endeavours. Genuine encour-aging words and empty cake platters spurred me further to be more crea-tive and expand my repertoire.

I began photographing my bakes as a way of documenting my favourite ones and last year set up my facebook

page to spread the love with foodies locally and across the globe. Cake is for sharing... Even virtu-ally!!

It’s always an honour being approached by friends who don’t have time to bake and who allow me to handle the sweet side of their own tea parties in their homes. The home baked taste wins hearts every time.

www.facebook.com/Livvyscakesandbakes

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Perfect spring pies

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Winter has been good to us with plenty of sunny days that are warm enough for enjoying the great outdoors and with springtime just around the corner what be more lovely than to bake a perfect pie and take it to be enjoyed on a picnic! With all the great vegetables that are starting to become available, why not pack them into these three excellent pies to enjoy with family and friends.


Ingredients• 500gpuffpastry• 250gcauliflowerflorets• 300gmincedpork• 50ggratedParmesan• 250gricotta• 1mediumonion,peeledandchopped• 4tbsptomatopaste(‘kunserva’)• 60mlredwine• Extravirginoliveoil• Saltandpepper

Method1. Boil cauliflower until tender, drain and set

aside.2. Fry the chopped onion in 3 tbsp good oil until

golden, add the pork mince and fry until also golden.

3. Add the wine and cook until this evaporates. 4. Add the tomato paste mixed with 60ml hot

water. 5. Season with salt and pepper and leave to

simmer on a low fire, half covered, for 30 mins.6. Meanwhile, line a 22cm pie pan with high sides

with a round of greaseproof paper and cut the puff pastry in two. Roll out one half and line the prepared pie dish with this.

7. When meat is cooked, put ricotta into a bowl and add to this the grated Parmesan.

8. Into the pastry base, put the cooked meat and follow with the cooked cauliflower, and finish with the ricotta and cheese.

9. Season the top with a sprinkling of freshly ground pepper.

10. Roll out the other half of the pastry and cover the pie with this.

11. With a sharp knife pierce the pastry in 3 places. 12. Mix 2 tbsp virgin olive oil with one tbsp of

water, mix well and brush the top of the pie. 13. Leave pie to ‘rest’ for one hour in a cool room

and then cook in oven 200°C for 45 mins. 14. Allow to settle for 5 mins and then serve.

‘M panata al cavolfiore A Sicilian recipe


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IngredientsFor the pastry• 300gflour• ½tspsalt• 150mldessertwhitewine• 100mlextravirginoliveoil

For the filling• 600gendive• Salt• 1largeclovefreshgarlic,chopped• 1smalltinanchovyfillets• Blackpepper• ½tspnutmeg(grated)• 50gblackpittedolives,chopped• 1largeegg,beaten• 100ggratedcheese,suchas

CheddarorGruyère

Method1. Put all ingredients into a bowl

and mix with a wooden spoon. 2. Knead a few times until bound

together, wrap in a plastic bag and chill for half an hour.

3. Then take out of the fridge and bring to room temperature.

4. Cut in half and keep each half for top and bottom.

5. Pre-heat oven to 200°C. 6. To make the filling boil a little

water in a pot and to this add the roughly chopped endive. Boil for a few minutes until tender.

7. Put in a colander, pour cold water over the endive, and then press out excess water.

8. Fry chopped garlic and anchovies in two tbsp olive oil until soft. Add the cooked endive, and sauté in the oil.

9. Add the olives and season with pepper and nutmeg. Cook for a few more mins and take off the heat.

10. Allow to cool, then add the grated cheese and beaten egg. Mix well.

11. Roll out the two halves of pastry. Put one half in a pie dish, add cooled endive mixture then top this with other half of rolled pastry pressing the edges together.

12. Bake in the pre-heated oven for 30 - 40 mins until pastry is golden.

13. Allow to settle and serve at room temperature.

Endive pie

Another excellent pie made with an unusual pastry and our excellent endive (indivja), which can be found abundantly at this time of year. This recipe was given to me by Fleur de Trafford of Villa Bologna where you can also buy on request an assortment of lovely vegetables.


IngredientsFor the filling• 350gfreshveal,minced• 450gcookedham(orderhamoffthebonefrom

thedelicounter)• 1smallonion,peeledandchopped• Saltandfreshlygroundblackpepper• Goodpinchgroundnutmeg

For the pastry• 170gwhitevegetablefatsuchasTrex• 225mlwater• 450gplainflour• ½tspsalt• 1egg,beaten• 10mlpowderedgelatine(2tsp)• 300mlstockofyourchoice

Method1. Pre-heat oven to 200°C. 2. Mince veal, 100g ham and onion in a

processor. 3. Season well, add the nutmeg and mix. 4. Cut remaining ham into thin strips.5. To make the hot water pastry, melt the fat in

the water and bring to the boil. 6. Sieve the flour with ½ tsp salt into a bowl. 7. Add the boiling liquid and mix to a soft

dough. 8. Knead lightly, then roll out three-quarters of

the pastry and use to line an 18-20cm round, loose-bottomed cake tin. (Keep the remaining

pastry covered in the bowl) 9. Place half the minced meat in the bottom,

cover with strips of ham and the remaining mince.

10. Press down evenly. Roll out the remaining pastry for a lid, brush the edges with water and position well.

11. Press edges well together, trim and crimp and make a hole in the centre.

12. Brush with beaten egg and cook in a for 30 mins.

13. Reduce oven temperature to warm 160°C and continue to cook for 1¼ to 1½ hours, covering with foil when sufficiently browned.

14. Dissolve the gelatine in the stock and season well. As the pie cools, fill up with the stock through the central hole in the pie.

15. Chill until firm then turn out and serve with a mixed salad, like a fresh coleslaw.

Raised picnic pieA real winner and perfect for a picnic!

To purchase these pesticide-free vegetables from Villa Bologna, contact Emanuela de Giorgio on 99440405 or at thevegbox@villabologna


Pancakes for Shrove TuesdayAs Carnival revelry comes to an end you might want to make pancakes on Shrove Tuesday. The reason that pancakes are associated with the day preceding Lent is that the 40 days of Lent form a period of Liturgical fasting, during which only the plainest foodstuffs can be eaten. Therefore rich ingredients such as eggs, milk and sugar are disposed of immediately prior to the commencement of the fast. Pancakes were therefore an efficient way of using up these perishable goods, besides providing a minor celebratory feast prior to the fast itself.The word ‘shrove’ is a past tense of the English verb ‘shrive’ which means to obtain absolution for one’s sins by confessing and doing penance. Shrove Tuesday gets its name from the shriving (confessing) that Christians were expected to do prior to receiving absolution immediately before Lent.

Makes 12

Ingredients• 500mlmilk• 2eggs• 200gplainflour• 1tspsalt• Tocookthepancakes,approx100glard

Method1. Place all the ingredients in the food

processor except the flour and liquidise at minimum speed.

2. Remove the cap and spoon in the flour. 3. Replace the cap and switch on

to maximum speed. Blend for 30 seconds.

4. Allow to stand for quarter of an hour.5. Use a small crêpe pan approx 23

cm diameter, melt 1 tbsp of the lard in the pan on high heat, swirling it round to get the whole pan thoroughly lubricated. Tip the excess lard into a metal bowl. (The pan needs to be coated in fat, but the pancakes should not be cooked in fat).

6. When the pan is really hot, turn the heat down to medium and add 1 soup ladle of the pancake mix, tipping it around from side to side to get the base evenly coated. It should only take 30 seconds or so to cook.

7. Lift the edge with a palette knife and if the pancake is tinged golden underneath, carefully turn it over with an egg-slicer and cook for a further 10 seconds.

8. Carefully slip the pancake onto a sheet of greaseproof paper.

9. Continue like this, adding 1 tablespoon of the melted excess lard until all the pancakes are ready (heat more lard if necessary). Keep the pancakes warm and serve immediately either with a good squeeze of fresh lemon juice, and a sprinkling of sieved icing sugar, or alternatively with some Maple syrup.

Pippa’s pancakes


Re-discover the magic at Grill3301Grill3301 offers everything a steak and seafood lover desires. This restaurant is filled with charm, warmth, and elegance serving exquisite food, which is well-presented and cooked with the best ingredients.

The setting is idyllic with stunning views of St George’s

Bay. Literally metres away from the coastline making it truly atmospheric and a seaside delight.

On walking into the restaurant we were greeted by attentive staff that couldn’t be more accommodating throughout the meal.

The menu at Grill3301 includes a range of seasonal seafood and fish majestically displayed on ice, in an enclosed, glass display.

This restaurant is also renowned for it’s fine selec-tion of meats, which include affordable and well-priced Irish beef, a selection of fillet, rib eye, Aberdeen Angus. My favorite was the Wagyu Kobe and the list of meats available is extensive. The Wagyu Kobe was superb, the creamy coloured fat, which gives the meat it’s texture and succulent flavour. It is said to be the result of the cattle’s diet of beer and having Japa-nese Sake rubbed into their coats. The Nuit St George Wine was recommended with the Kobe and it really accentuated the flavour.

The seafood selection is vast – their specialty is the seafood tower, an array of lobster, prawns, mussels, clams, smoked salmon, home-cured swordfish and octopus. I would also recommend complimenting this feast with a glass of champagne or even a bottle. This dish is a great dish for sharing and can easily feed three people.

For something a bit lighter, I would recommend one of the pasta or risotto dishes. The taglatelle lobster with cherry tomatoes and shellfish is highly popular and another great option is the penne with chicken and chorizo with truffle oil.

As a guest at this restaurant you are so well catered for and will want to come back to try other amazing dishes.

The desserts are worth leaving room for. The vanilla

crème brûlée and almond tullie really hit the spot and so heavenly. If again you craving something lighter then I would recommend the medley of sorbets to cleanse the pallet.

Grill3301 is perfect for a special occasion, or with another steak lover. The venue would be perfect for a prolonged business dinner or a Saturday night treat.

It has the perfect location and fabulous food.If you haven’t tried this undiscovered jewel that is

Grill3301 I suggest you try it for an experience you won’t forget in a hurry.

The The restaurant is open for dinner Monday to Saturday from 7pm-11pm and for lunch on Sunday from 12.30 pm -2.30pm. Free parking is also available to patrons.

Grill3301St Georges Bay, St Julians.Tel: 2370 2537Mob: 9999 3301email: [email protected]

Miranda Coller


What’s in seasonFresh vegetables grown locally are both better for your health and good for your pocket, and what’s more is that fruit and vegetables are tastiest when nature intended them to grow. In today’s world where the supermarket aisles are laden with every which vegetable being aware of what is local and in season takes some getting used to. Gourmet Today gives you some ideas of what to do with seasonal produce for fantastic results

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Five-star service and breathtaking views. T he perfect venue whatever the occasion...

Call for details or reservationsradissonblu.com/goldensandsresort-malta2356 1000

17235_GSH_AGLIOLIO AD.indd 1 07/02/2014 16:10


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Jazzing up the artichokeArtichokes are in season, abundant and most importantly cheap and tasty. There is nothing like a warm stuffed artichoke (qaqocc mimli) when they first come into season, however there are many more things you can do artichokes while they are still in season. James Bartolo, Executive Chef at Radisson Blu Resort & Spa, Golden Sands, puts together some great ideas to make use of the globe artichoke this spring.

Artichoke, ricotta and almond salad

Ingredients

Lemon dressing• 2tsplemonjuice• 2tbspwhitewinevinegar• 1.5tbsphoney• 4mintleaves• 6tbspoliveoilFor the salad• 6globeartichokes• 100gricotta• 35gblanchedalmonds• 1redchilli• 20gblackolives• 100gcherrytomatoes• 50gsaladleaves• 10gmint• 30gdriedapricotsMethod

1. Clean the artichoke and cook in salted boiling water.

2. Whisk the ingredients of the lemon dressing.

3. Put the artichoke in a bowl and pour the dressing over it. Allow to marinate for 1 hour.

4. Toss the remaining ingredients and arrange the salad on the plate

5. Remove the artichoke from the dressing, and place over the salad leaves.

6. Add some more dressing and serve.


Artichoke and black olive pizza

Ingredients

For the dough• 1tspdriedyeast• 350mllukewarmwater• 500gplainflour• 1.5tspsalt• OliveoilFor the topping• Seasalt• 100gcookedartichoke

hearts• 1redonion• 2springthyme• 40gblackolives• Rocket• Oliveoil

Method

1. Dissolve the yeast in 1.5 tsp of the lukewarm water and mix in 2 tbsp of flour.

2. Stir everything together to make a smooth paste

and leave it to rise under a cloth for 30 mins.

3. Put the flour in a bowl and make a well in the centre. Pour the sponge yeast, salt, oil and the rest of the water and mix until it forms a smooth dough.

4. Put in a clean bowl, cover with a cloth and leave to rest for 30 mins.

5. Pre-heat the oven to 250°C.

6. Divide the dough in two pieces and roll into a 30cm oval

7. Season the dough all over with salt, paint the rim with olive oil, scatter the mozzarella, artichoke, onions and thyme.

8. Cook for 12 to 15 mins, scattering the olives over the top five mins before the end of cooking.

9. Scatter with rocket, drizzle with olive oil and serve immediately.


Shrimp and avocado stuffed artichokesIngredients

• 6globeartichoke• 2tspsoftcheese• 1tspdill• 3tspparsley• 2tsplemonjuice• 200gbabyshrimps• 1avocado• 2springonions• 2tspthyme

Pesto dressing• 100gbasil• 100mloliveoil• 20ggarlic• 25gParmesan

Method

1. Clean the fresh artichoke and cook the hearts in salted boiling water for 10 mins.

2. Mix all the other ingredients in a bowl.

3. Spoon the filling in the artichoke bottoms and garnish with spring onions.

4. To make the pesto dressing, blend the basil olive oil, garlic and Parmesan.

5. Drizzle the pesto dressing over the stuffed artichoke and serve.

RadissonBluResort&Spa,GoldenSandsGolden Bay, L/o MelliehaTelephone Number - 23561000Email - [email protected] - http://www.radissonblu.com/goldensandsresort-malta


Stuffed marrows

Ingredients• 6 large marrows• 500g mince beef and pork• Salt and pepper• 3 carrots• 2 cloves garlic, minced• 7 onions, chopped• Olive oil• Handful chopped parsley• 10 potatoes, chopped• Fennel seeds

Method

1. Cut the marrows top half, remove the seeds. Scoop the white flesh and put it on a plate to be used later on.

2. Place the minced beef and pork in a bowl together with the carrots, 2 onions, garlic, salt, pepper.

3. Add also 4 tbsp of white flesh to the mix and stir them well.

4. Stuff the marrows with the mixture. 5. Then dice the potatoes and the

remaining 4 onions. 6. Place the potatoes at the bottom of

the pan with the onions over them.

7. Pour some olive oil on top and season with salt and pepper.

8. Place the marrows on top, sprinkle olive oil.

9. Sprinkle potatoes with fennel seeds.

10. Bake pre-heated oven at 180°C for 45 mins.

Diar il-Bniet is a Maltese Agri-Tourism experience based around a Farm Shop and A Farm Kitchen in Dingli. Fresh produce from the family run farm in a valley 200 metres away is used to make the delicious fresh fruit, jams, wine and oils you can buy in the farm shop. Alternatively the traditional cuisine served in the kitchen uses the farm’s produce, ensuring that the ingredients are fresh and the recipes are the same ones that have been passed down through genera-tions. It is an exhibition of Maltese gastronomy in a traditional and rustic family setting. We want our customers to truly understand that Diar il-Bniet is a place where taste meets tradition.

What’s in season at

Marrows

Diar il-Bniet

Diar il-Bniet121 Main Street, DingliEmail: [email protected]

www.facebook.com/diarilbniet


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Cauliflower fritters Orange marmalade

Oranges

Ingredients• 1cauliflower• 2eggs• Parsley(chopped)• Oliveoil• SaltandPepper

Method

1. Chop the cauliflower into flowers and boil in salted water until just tender. Then drain.

2. Dip the boiled cauliflower into the beaten eggs.

3. On medium-low heat, add 1 tbsp of oil to a frying pan.

4. Cook until golden brown, turn and cook on the other side for another few minutes.

Ingredients• 1kgbitteroranges• 2kgsugar• 2lemons• 2litreswater

Method

1. Put the whole oranges and lemon juice in a large preserving pan and cover with the water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged.

2. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.

3. Warm half the sugar in a very low oven. 4. Pour off the cooking water from the

oranges into a jug and tip the oranges into a bowl.

5. Return cooking liquid to the pan. 6. Allow oranges to cool until they are easy

to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan.

7. Bring to the boil for 6 mins, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.

8. Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 mins, then bring to the boil and bubble rapidly for 15- 25 mins until setting point is reached.

9. Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.)

10. Leave the marmalade to stand in the pan for 20 mins to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label.

11. Repeat from step 3 for second batch, warming the other half of the sugar before.

Cauliflower

gourmet today December 201342

Kale, also known as borecole, is a leafy green vegetable belonging to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts.

Kale has been cultivated for over 2,000 years. In much of Europe it was the most widely eaten green vegetable until the Middle Ages when cab-

bages became more popular. This super nutritious dark green leaf is now making a comeback as many people are becoming more nutritionally aware.

What makes kale so exceptional? Kale provides unsurpassed nutrition. It is rich in antioxidant vitamins A, C and K and a good source of miner-als, including copper, potassium, iron, manganese, and phosphorus.

Studies have linked kale consumption to decreas-ing the risk of cancer and helping lower choles-terol levels. Beyond antioxidants, the fibre content of cruciferous kale binds bile acids and reduces the risk of heart disease, especially when kale is cooked instead of raw.

Kale grows well in cooler climates which is prob-ably why it does not seem to feature in traditional Maltese dishes. In Ireland, kale is mixed with mashed potatoes to make the traditional dish col-cannon. In Italy, kale, known as cavolo nero, is an ingredient of the Tuscan soup ribollita.

To prepare kale you need to wash the leaves well. Break the leaves from the stalk, and trim away the tough centre stalk. Wash, then shred or chop. It mat be stored In a perforated bag in the fridge. Kale becomes increasingly bitter the longer it is

kept, so eat within two or three days.Use kale as you would use spinach. Boiled, or

steamed. In a soup or stir-fried or try the trendy kale chips

• KalemighthavesavedpeoplefromstarvingintheUKduringWorldWarIIbecauseit’seasytogrowandhearty.

• Kalehasbeenincultivationforover6000years.

• Afterafrost,kalebecomessweeter.• Onecupofkaleprovidesmorethanthedaily

requirementofvitaminsAandC.Itisalsoagoodsourceofcalciumandfibre.

ª Onecupofkalecontainsonly36calories.

Pasta with kale, sweet potato and ricotta

Serves 4Ingredients• 300gwholegrainpasta• 1largesweetpotato,peeledanddiced(pumpkinisanalternative)• 4cupskale,finelyslicedkale• 8clovesgarlic,chopped• 10cherrytomatoes,halved• 1chillipepper,minced• 1lemon,zestonly• ½lemon,juiceonly• 200gricotta• 100gPecorinocheese• Seasalt• 4tbspoliveoil

Method1. In a large pasta pot, boil the cubed potatoes and kale for 5 mins. 2. Add the pasta and cook according to instructions, short of a minute. 3. Meanwhile heat 2 tbsp oil in frying pan and add the garlic and chilli. 4. Stir for a minute, add the cherry tomatoes and cook for a further 3 mins. 5. When pasta is cooked, drain and put back into the large pasta pot, add the

tomato mixture and give a good mix over a low heat. 6. Stir in the lemon juice and rind and ricotta. 7. Season well. Serve with another drizzle of olive oil and pecorino shavings.

Trendy items in your pantryBy GaBy Holland

Kalefacts

35SouthShirazThis medium bodied wine is an intense violet, very vivid wine, with blackish tones. It contains gentle tannins, is fresh and the finish reveals hints of oak.

Kale

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Feel good February

February usually sees the end of New Year’s Resolutions with unhealthy eating habits slowly creeping back in and taking hold of our lifestyles. Not for Mark Morales, his wife Reine and his two-year-old daughter Gita. Healthy food is at the heart of their lifestyles with Mark appearing on local television twice a week to promote his way of life. Healthy food doesn’t have to be boring, try adding some healthy substitutions to your usually less healthy dishes and feel the difference.


Super green smoothieGreen smoothies are the height of fashion at the moment, with breakfast smoothies being packed with kale, spinach, parsley and other veggies. Green smoothies have been associated with health benefits including weight loss, boosting the immune system, aiding digestion, clearing up the skin and reducing the risk of serious disease. It doesn’t matter what greens you use. I used cauliflower greens for this particular smoothie with lots of fruit to give it a sweet taste. If I can get Gita to keep coming back for more it has to be great-tasting!

Ingredients

• 2bananas• 2apples(skinon)• 1pear(skinon)• 2dates• 3cauliflowerleaves• 5tbspcoconutcream• 1bottlecoconutwater• 1cupricemilk• 1cupwater

Method1. Place all the fruit, veggies and dates in a high-powered

blender and blend. 2. Add the coconut cream, coconut water, rice milk and

water and blend until smooth. 3. Make sure to make enough for seconds as everyone

always comes back for more.


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Spelt penne with sweet potato and parsley pesto

Just because you eat healthy food doesn’t mean you have to forego comforting food like pasta – especially when its cold outside! Spelt flour, wheat flour’s non-hybrid cousin, is packed with protein and fibre as well as simple and complex carbohydrates. Not only is it associated with a number of health benefits including lowering the risk or cardiovascular disease, regulating blood sugar and lessening the occurrence of migraines, but the nutty flavour adds depth to your dish.

Ingredients

• 500gspeltpenne• 1sweetpotato• ½greenpepper• ½redpepper• ½yellowpepper• 1marrow• 1tbspghee• ½pktalmondcream• Saltandpepper• Pinchnutmeg• Pinchgarammasala• 5tbspparsleypesto

Parsley pesto• Largehandfulparsley,leavesandstalks• ½cupoil• Handfulwalnuts• 1tspalmondcream

Method1. To make the pesto put the ingredients into a blender and

blend until smooth. Set aside.2. Saute the sweet potato, peppers and marrow in a pan

with the ghee until tender.3. Add the almond cream, nutmeg, garam masala and salt

and pepper. 4. Boil the spelt pasta in salted water.5. Add the pasta to the sauce and then add the parsley

pesto.


Raw chocolate mousse blocks

Everybody loves chocolate, and research is showing that a small quantity of the stuff is actually good for you. However, the chocolate bars available at most supermarkets are packed with added sugars, preservatives and stabilisers taking away any of the health benefits raw chocolate may contain. Why not try making your own using natural ingredients and no added sugar for a healthy treat!

Ingredients

• 100gcacaobutter• 60gcoconutoil• 15dates• Handfulofraisins• 1tbspbeepollen• 100gchocolatepowder• Pinchofsteviapowder• 3tbspgroundalmond• 10slicedcashewnuts• 6tbspcoconutcream

Method1. Melt the cacao butter and coconut oil. 2. Add the remaining ingredients to the bowl one by one,

mixing well every time. 3. Sift the chocolate powder to avoid lumps. 4. Place in a silicone tray so you can easily take it out after

it becomes firm. 5. Allow to set at room temperature for 1 hour or 20 mins in

the fridge.

WINWin a copy of Mark’s cookbook by simply liking the Gourmet Facebook page before 15 March and be in with the chance to feel betterContact Mark on [email protected]


Gourmet Today

Lovagedrops by...

A hidden gem in the heart of QawraThe word lovage makes me think of East London and something Jamie Oliver might say to simply mean lots of love. So when I walked into Lovage I was expecting some of his influence.

However Matthew, chef patron of Lovage, soon let me in on what is behind the name of his restaurant. Lovage is the English word for karfusa. Although most people translate the word to celery, karfusa is not really celery but it’s Maltese cousin – a little softer in texture and milder in flavour.

Matt gets some of this delicate herb into many of his dishes including a starter of button mushrooms, lovage and cream, a pasta with lovage, leeks and dolce latte and a main of rabbit saddle filled with lovage chicken mousse and pistachios. He is even toying with the idea of putting lovage in a dessert but he hasn’t perfected a recipe yet so refuses to go into details.

The menu at Lovage reflects very much what Matt is passionate about. He is of the firm belief that pas-sion comes through into a dish and unless the chef truly loves what he is doing the dish can never be spectacular.

After years of training, Matt has opened up on his own, and is excited about experimenting with new

flavour combinations and exciting dishes using fresh ingredients and everything made from scratch and to order. He says, the secret is to create something that you can’t get everywhere else.

Sommelier, Miguel xxxx works closely with Matt to establish what wines go best with the changing menu.

The dining experience does not rely on food alone but also depends on pairing with great wines. Subtle advice and a choice of wines make wine selection at Lovage an educational experience where you are bound to have an evening of explosive flavours.

The restaurant is well-hidden in the concrete jungle that is Bugibba, however once inside you quickly forget the world outside to settle down for a delightful meal. Having been open for just six months, Lovage already has a high proportion of return customers.

Lovage Bistro is open from Tuesday to Saturday for dinner from 19:00 and 22:30 and Sunday for lunch from 12:00 to 16:00.

Lovage BistroTriq l-ImharBugibbaTel:21572088Web: www.lovagebistro.com Facebook: www.facebook.com/LovageBistro


Vinotheque BistroMarina Hotel, Corinthia Beach ResortSt George’s Bay,St Julian’s.Tel: 23702000Email: [email protected]

Keeping the flame alive at VinothequeLooking to heat up your Friday nights? Why not check out Vinotheque Bistro in St George’s Bay for their Friday night spe-cials of super grills and fantastic wines.

Vinotheque Bistro, at the Marina Hotel, Corinthia Beach Resort started out as Malta’s first wine bar, but since then has developed into so much more.

Unlike the traditional wine bar, Vi-notheque Bistro is light and airy and makes the most of the Mediterranean sunshine. Wrought iron chairs and small round tables make give the place a brighter and more uplifting air.

Boasting an extensive wine list, the bis-tro also offers a great selection of lighter meals, ideal for a casual night out with friends or for an informal meeting with business partners.

Friday night is a particularly good night to head on down to Vinotheque. After a stressful week at work, make the most of the three hours of free parking at the Ma-rina Hotel, Corinthia Beach Resort and arrive relaxed and ready for an evening of good food, good wine and good company.

Friday night is flame night – whether you are out with your latest flame or not, take advantage of the vast selection of meats on the grill. From the most tender rib-eye steaks to some more adventur-ous cuts like duck breast, pork fillets and lamb chops.

When it’s cold and rainy outside, why not have a bowl of hot soup to get your meal off to a warm start. Try some of their innovative flavour combinations like celeriac and apple for something that is outside of the normal boring old vegeta-ble soup.

The winter cold keeps us wrapped up warm, the perfect excuse to indulge in their scrumptious desserts. At the end of the meal, sit back and relax and enjoy what’s left of your wine or some after dinner liquers and watch any remaining stresses from your week just melt away.

Escape from your hectic lifestyle for a few hours at the end of the week and get your weekend off to a great start with a dinner at Vinotheque Bistro.


Take your pick from the World of WinesThe World of Wines shop at Blue Harbor Ta’ Xbiex marina is Malta’s first wine boutique that commonplaces the most prominent world class wine brands that are locally available from a various number of dedicated importers. The wines of Palladino, Zonin, Masi, Gaja, Frescobaldi, Luce, Antinori, Banfi, Buondi Santi, Donna Chiara and Donnafugata are just a part of extensive Italian portfolio. Bordeaux and Burgundy Grand Cru are being literally cascaded down to many rarely known ‘village’ wine appellations. Choice of Champagne is spread over by large selection of greatest names and formats that currently go up to six litres (8 bottles).

GSM (Grenache, Shiraz & Mourverde) ‘Copper Series’Tempus TwoBarossa Valley, South Australia

Rich, vibrant & full-bodied story: Blending the very best of the Barossa Valley, this vibrant and flavoursome GSM is a blend typically found in Southern Rhone which includes the acclaimed Châteauneuf-du-pape wines. The grapes were harvested in the cool of night after which they were cold-soaked, aiding in the extraction of vibrant colour and integrated tannins. The grapes were then fermented in open top fermenters and hand plunged three to four times a day. Post - fermentation, the wine was allowed to mature in new American and French oak, allowing subtle integration of vanilla in and spice characters, adding to the complexity of this rich, full-bodied wine!

Aroma: Lifted aromas of ripe red berries and plums are complemented by a sweet earthy undertone.

Palate: A rich, vibrant and medium to full bodied wine with complex flavours of red berries, chocolate and coffee. Very fine, dusty tannins complete the wine and provide great length and persistence.

Food pairing:Perfect with French white bean or Maltese sausage

Cellaring: This wine is drinking well now but can be cellared for the next 5-10 years.

Recent awards: 90 Points - James Halliday Australian Wine Companion 2012

Charles Grech & Co. Ltd., Valley Road, B’Kara Tel: 2144 4400

Imported by MARCO VELLA WINES LTD. Offices and Wine Cellars : ‘Vinarte Gallery’, 143; Fleur-de-Lys Avenue, Birkirkara. Tel: 21446558 - 79703419


Where passion and culture collideEnoteca Marco Vella is the latest in the island’s wine shops.

What makes this one stand out from the rest is that it is far from the simple exchange of money for wine.

Marco Vella has a passion for wine. Similarly he has passion for history and culture. In his new venture he has married the two so that the simple purchase of wine becomes an experience of education of the way in which people from around the world lead different lives.

Marco fell in love with wine over 25 years ago when he used to watch Linea Verde, an Italian Sunday morning gastronomic program that would feature vine cultiva-tion and wine-making on Rai TV.

“Just watching the programme made me feel like I could smell the terroirs, taste the different

flavours, smell their aromas. That’s what made me more interested in wine making.”

After seeing the Maltese appreciation grow through its infancy working as Imports Manager for other wine businesses, Marco and his wife Michelle have set off on their own, pursuing a dream where passion for wine is paramount.

Wine has been produced for hundreds of years and different techniques and terroirs have given wine from different areas their distinct characteristics.

The business is run from a typical Maltese town house and aside from the wine boutique at the front of this, there are rooms inside where customers can get com-fortable and not only taste some of the wines but also embark on a journey of education about what makes both the wines and the regions which they come from so special. From Gaudex wines, which are produced in Gozo to wineries all over the world, Marco Vella Wines Ltd. imports and deals directly with the winery and never with an agent. These wines are now making their first appearance in various Restaurants and Wine Bars listings and some wines will be dedicated to the retail sector. This passion and pride comes through making the purchase of a bottle of wine a more enticing experi-ence.

Marco also imports spirits, however these he treats like the wines – Fine cognacs and grappas that are aged in barrels and rums from Central America.

If you’re looking for a unique wine experience check out Enoteca Marco Vella in Fleur-de-Lys, Birkirkara and pick up a bottle of culture.Enoteca Marco Vella – Wine Boutique ShopFleur-de-Lys,Birkirkara.Tel: 79703419Email: [email protected]

Collect wrappers and exchange for gifts or money vouchers at: CD Gift Scheme Centre,Vincenti Buildings, 15/2 Strait Street, Valletta.Tel: 2123 6629. Trade Enquiries Tel: 2146 0375

Discover our range...Try our unique Asian and African green teas

blended with a zesty lemon flavour and enjoy the refreshing flavour. So now you can

get all the benefit of green tea but without the bitter taste.

Tetley Green Tea is also available in Pure,Decaf, Honey and Blueberry Flavours.

...well worth living

Furniture at...

35%Normal Discount

+5%Further Discount

Mdina

Out and about

We complain that Malta’s too small and there isn’t anything to do. But this isn’t really the case. There are lots of hidden gems out there just waiting to be discovered. Gourmet Today takes a trip to the silent city of Mdina and its surrounding areas to find out what’s worth checking out. Go somewhere new this winter. Life begins outside your comfort zone. D


Though the restaurant is quite easy to find on the main road in Rabat leading towards Mdina, we got lost in the back streets of Rabat, which was re-ally quite interesting. The narrow, winding roads, with niches at almost every corner, are every bit as worth getting lost in as the ones in Rabat’s sister city Mdina.

After a bit of a windy walk we settled down for a pre-dinner drink in the warmth of their front room to admire the renovations of the beautiful 17th century palazzo.

The Palazzo was originally constructed for an aristocratic family, the Theuma-Castelletti fam-ily, who built a residence consisting of several interconnected rooms in-keeping with the stately architectural style of that period, with high vaulted rooms and ubiquitous use of arches. The function of the rooms has changed throughout the years – from housing nobility to being used as a school and shelter for children during World War II as well as briefly being the residence of a holy woman, the venerable Adeodata Pisani.

Renovations for this grand palazzo took 10 years to complete, with major delays occurring when ancient Roman remains were found underneath the Palazzo. After painstaking renovations, these

are now open to the public. However, the reason we came to this restaurant

wasn’t the history, though it is certainly worth a visit just for this, and we soon settled at a table at their San Andrea restaurant, one of the two estab-lishments housed by Palazzo Castelletti.

Fine dining is to be expected in the spectacular environs of the palazzo, however they have moved away from the fine dining concepts of expensive yet small portions without compromising on the skill and art involved in food preparation.

The menu kept us going for more than a few minutes, trying to decide on what to choose from. The Mediterranean cuisine on offer is influenced by the French and uses the best of Maltese pro-duce in a creative and innovative way. In the end we went for a twice baked peppered goat’s cheese soufflé served with tomato compote, wild rocket, aged balsamic vinegar and a toasted pine nut vin-aigrette and a terrine of duck and foie-gras, green tomato and apple chutney, sprinkled with Gozo sea salt and served with brioche grissini. However the choice was not an easy one as there were many other dishes we were not keen on leaving behind, like a pig’s head croquette and a smoked prawn quiche.

A night out with a differencePalazzo Castelletti has been on everyone¹s lips since it opened a few months ago, so despite New Year’s Resolutions of eating better and drinking less, RACHEL ZAMMIT CUTAJAR was more than happy to give this place a go


Whenever there is duck on the menu, I find it very difficult to order anything else, so I went for the duck breast served with an interesting hash brown that was mixed with duck confit and served with savoy cabbage, Buma Saimeji mushrooms, winter spiced carrots and cherry caramel. The other main was a tender and juicy Black Angus rib-eye served with a Bearnaise sauce, with slow roasted thyme infused tomato, garlic sautéed flat mushrooms, Provencal vegetable brochette, onion crisps and goose fat Pomme Fondant cylinders.

Our selection of food was heavily meat based, however if you are staying away from meat there are some vegetarian dishes that are interesting enough to tempt even the meat eaters at the table. Vegetarian food gets a bad rap for being healthy and boring but really can be equally indulgent. If the pithivier – which is a round pie made from puff pastry – of mixed mushrooms, Camembert and

sage served with gratin Dauphinois and honey and sesame roasted vegetables in a red currant and red wine glaze doesn’t make your mouth water then I don’t know what does!

The rich foods called for a full-bodied red wine and though the wine list is extensive, with wines out of the old world and new, we went for a trusty St Emilion which accentuated the flavours of the meal perfectly.

Leave room for desserts which you may feel guilty about tucking into. And the guilt will not come from the added calories at the end of the meal. By this time we had already thrown caution to the wind and just enjoyed every morsel of food. The guilt comes from destroying such beautiful works of art, however you soon get over this as the first mouthful hits your palate. We had a tiramisu that was served in tubes of chocolate with white chocolate mousse in espresso macaroon, warm marzipan cappuccino froth that made them look like mushrooms, not nearly the dangerous kind, just delicious.

With full stomachs we finished off the wine in the beautiful surroundings until we called it a night and headed back to the car.

If you haven’t tried San Andrea Restaurant at Pal-azzo Castelletti yet, make the most of this weekend and pay them visit. Whether you are celebrating a special occasion or just want to enjoy the company of friends, family or lovers, this is definitely the place to be.

A night out with a difference

Palazzo Castelletti62, St Paul’s Street,RabatTel: 21452562Web: www.palazzocastelletti.com


Ceramics inspired by the MedAfter over 20 years working and managing manufacturing operations in the earthenware and ceramics industry David and Brian Grima established Mediterranean Ceramics in 2010. Inspired by the Mediterranean technique of ceramics and pottery David and Brian Grima invested their knowledge and capital to establish a ceramics studio in Malta which brings together various international artists and ceramists to promote the skills and spirit of Maltese and Mediterranean craftsmanship. Mediterranean Ceramics has specialised in the production of Volcanic and Lava table tops, kitchen counters and cus-tomised orders. Despite its young age Mediterranean Ceramics has already established itself as a brand of excellence and a leading player in the interna-tional scene.

Mediterranean CeramicsTa Qali Crafts Village, Rabat, ATD4000 MaltaTel: +356 20105552/3 Mob: +356 9943 4555Email: [email protected]

Bacchus Restaurant – A fine dining experienceBesides having an unbeatable location. The restaurant itself is breath taking, truly showcasing and representing Malta’s rich history.

At the head of the kitchen brigade is Victor Borg who leads by humble example and has those qualities that inspire and encourage his team to produce unique expe-riences turning fresh produce into culinary delights.

Whether for an intimate dinner, family lunch or even a special occasion. Bacchus Restaurant is the perfect location.

Bacchus Restaurant, Inguanez Street, MdinaTel: 21454981Email: [email protected]: http://www.bacchus.com.mt/Default.aspx


Infinitely Xara – whatever the occasionInfinitely Xara offers three superb properties , each one unique and exquisite.

The Xara Palace Relais & ChateauxThe Xara Palace Relais & Chateaux

is an outstanding 17th Century palace hidden away in the medieval fortified City of Mdina. This exclusive 5 – Star boutique hotel has been meticulously and sentively restored to reflect it’s former noble standing. It boasts seventeen luxury rooms and suites enjoying stunning views, all individu-ally and tastefully designed.

For those who appreciate the culi-nary art of fine food and impeccable service then the de Mondion is for you.

Throughout the warmer starry

nights, dining al fresco adds a whole new experience to eating out sur-rounded by frequently colourful firework displays.

The Trattoria AD 1530 at The Xara Palace Relais & Chateaux in Mdina is a charming eatery that prides itself in serving traditional and tasty food typi-cal of the word ‘Trattoria’. Strategi-cally situated in one of the old squares of the Silent City, with the beautiful and imposing Vilhena Palace directly opposite and the magnificent 17th Century Palazzo of The Xara Palace on the other side, the Trattoria’s idyllic location is simply perfect for indoor

or al fresco dining. The Trattoria AD 1530 is the ideal restaurant for every occasion and is open for coffee, lunch, dinner, snacks and afternoon tea.

The Xara LodgeThe Xara Lodge is a new and excit-

ing concept nestled in the open Rabat countryside. This venue is ideal for any size of event and occasion from grand weddings to corporate events offering breath-taking views and a number of dining options available tailored to your needs.Palazzo de Piro

Last but not least, Palazzo de Piro is

the venue for premier national artistic events, exhibitions and well known for its jazz nights. You will also find a lovely café and bistro showcasing the freshest and best seasonal ingredi-ents the region can offer. The menu offers healthy modern dishes. This café is the perfect spot for a casual coffee light meal and get together with friends.

Whether you’re after a honeymoon, a romantic getaway, a fine dining experience, something to remember or want to hold an exclusive event, Infinitely Xara is for you and one to venture in 2014.

The Xara Palace Relais & Chateaux Misrah il-Kunsill, Mdina MDN 1050, Malta.Telephone: (+356) 21 450560www.xarapalace.com.mt


Zammeats are the top local importers and distributors of quality meats, including Charolais, Wagyu-Kobe beef, Aberdeen Angus and other premium meats from France and Italy.

Apart from running the butcher’s shop at the Arkadia Food Store, Portomaso, Zammeats keep a beautifully stocked delicatessen at Arkadia. Everything is freshly

imported - from terrines, pates and tabboulehs to a vast selection of soft and hard cheeses, the Zammeats deli is all about enjoying life’s delicious pleasures.

LOVESGourmet TodayLooking to try something a little different? Have a look at our round up of artisan products we’ve recently tried and loved for inspiration…

Wild Boar Salami Salame Con CinghialeThese wild boar salami and sausages are Zammeats game specialities. From selected Italian pork meat and wild boar meat, a mix of belly and shoulder cuts which are knowledgeable flavoured according to traditional Tuscay recipes. Reaching their top after 20 to 30 days of maturing.

Fennel Salami, FinocchionaA predominante Tuscan cold meat with an unmistakable taste of wild fennel, sprinkled in a specifically chosen pork blend.

Truffle Salami, Salame al TartufoThis selected Salami really stands out in their range of cold meats. It consists of salt, pepper and black summer truffles which give the origin of its characteristic taste, it’s well balanced and unique, stunning from the moment it’s sliced.

TartufoThe curd is added with a generous amount of black ‘Scorzone’ truffle and ‘Bianchetto’ truffle flakes; excellent alone or with honey.

Zammeats Arkadia Foodstore, San Giljan, PTM 001Mon - Sun: 8:00 am - 9:00 pmMob: 7940 5205

StagionatoRipened for at least 10 months, this cheese pairs perfectly with chestnut honey, which enhances taste. Nicely accompanies well-structured full bodied red wines

PistachioThe whole pistachios of Bronte are added to the firm consistency of our cheese. The taste is lively and appetizing ideal as an aperitif or as an appetizer. Seasoning 30 days. Matching prosecco.


theButcher’s tip

Snow White Butcher’s in Mgarr, take all the work out of meat preparation for you. However if you’d rather do the work yourself, they offer great tips to help you along.

2. Break wings at second joint and use knife to separate them, leaving the wing bone attached.

For more information contact Snow White Meat & Poultry MarketZebbiegh Road, Mgarr, MGR 9036, MALTATel: +356 21575346 m: +356 99475131 Email: [email protected]: www.snowwhite.com.mt

Cutting up a chicken

1. Remove the chicken liver and giblets from the cavity of the chicken.

3. Suspend chicken by its leg; cut through skin connecting it to carcass. (The weight of the bird, when it’s held off the board, makes it easier to cut.) Pull leg back to pop the thigh bone out of its joint; sever leg at joint. Separate thigh from drumstick. Repeat on other side.

4. Remove the skin from the chicken. 5. Press down on carcass with knife and pull breast meat away from bone until it separates along its natural seam. Repeat on other side.

gourmet today - events February 201460

events

Sistina Wine & Co launch

StartersOpen lasagne with pear and Gorgonzola ..................7Spinach rolls ......................................................................35Artichoke ricotta salad ...................................................37Shrimp and avocado stuffed artichoke .....................39

MainsSicilian pulpetti on fennel cous cous ...........................9‘M panata al cavolfiore ...................................................30Endive pie ..........................................................................31Raised picnic pie ..............................................................32Pasta with kale and sweet potato ................................42Spelt penne with parsley pesto ....................................45Artichoke and black olive pizza ..................................38Stuffed marrows ..............................................................40Cauliflower fritters ..........................................................41

SweetsBaked triple chocolate cheesecake ...........................11Chocolate fudge cake ...................................................16Butter frosting ................................................................16Perfect pancakes ............................................................33Raw chocolate mousse blocks ...................................46

ExtrasChocolate orange lip balm ..........................................24Super green smoothie ..................................................44Orange marmalade ......................................................41

Tracy D’Amato and Anna Edlebu

Sistina Wine & CoGuests at Sistina Wine & Co opening

Gourmet Today recipe index

Sistina Wine & Co opened their doors last December offering a selection of wine, and outstanding knowledge of wines from across the globe.

CASTELLETTIRabat’s rediscovered gem

Palazzo Castelletti62, Triq San Pawl, Rabat, MaltaTel: 21452562 • Mob: 99109911Email: [email protected]

“Beautiful ambience, superb service and high standard quality food. Yet the San Andrea management do not like to think about themselves as being fine dining.”“Friendly and careful staff”“Prices are very reasonable with highest price being EUR24.50 on Black Angus Ribeye steak.”“All deserts are done in-house. Even the bread is baked by the same kitchen brigade”

Now that you’ve set the date for your big day, you’ve got one thing left... Our Congratulations!James Caterers is an established market leader in event catering, specialising in weddings, outside catering & private functions.

Velleran Street, Fgura / Tel: 2189 6290 / Web: www.james-caterers.com / eMail: [email protected]

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Gourmet Today Issue 26