Gourmet Today Issue 35

TODAY

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NOT FOR SALE

The Fishermen’s Catch at L’Artista

ISSUE NUMBER 35 • AUGUST 2015

Trade Enquiries: Tutto Marketing Ltd. Address: ‘Demef’ Mdina Road, Żebbuġ | Tel: 2146 3758/9 Email: [email protected] / [email protected]

Latte di Mandorla Condorelli.Sucesso, Qualita e Benessere per un fresco piacere Mediterraneo.

GOURMET TODAYAugust 2015

Managing Editor: Saviour Balzan

Editor: Rachel Zammit [email protected]

Design: Kevin GrechPhotography: Ray AttardHead of sales: Adriana FarrugiaContact for advertising: Bobby Cesareo - 21382741 ext: 118

Published by:

Printed at: Print It Printing Services

Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 2138 2741 Fax: +356 2138 1992 www.maltatoday.com.mt

Editor’s note

Cover: Emmanuele and Lisa from L'ArtistaCover photo by Ray Attard

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5 Homecooks get on the barbecue

12 L’Artista, where a plate is blank canvas

14 Sharing food cultures with Tim Byres

17 Delicious, summer sweets

19 Play it cool with some great ice cream recipes

28 Chef profi le: Hiram Cassar, Chapter One

30 The Defi nitive(ly) Good Guide Chef of the Month

32 Discover Local: Renny’s Herbs and Salads Farm

35 Pippa Mattei makes some easy summer salads

42 Etienne’s Kitchen and Yacht Lounge

47 Cooking with summer fruit

51 Kitchen Trends: Lighting

55 Juicy, red tomatoes

56 Recipe ideas to keep your energy up

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Almost everyone is slowing down a little, getting ready for a summer holiday. As Santa Marija approaches the temperatures have reached almost unbearable levels and spend-ing time in the kitchen becomes somewhat tiring.

Dessert can be the most tiresome of the lot as everything seems to melt too quickly to look presentable. Keep cool this summer this summer with some homemade ice cream recipes along with some tips for getting the smoothest, creamiest texture.

Temperatures and energy levels seem to be inversely proportionate at this time of year. Cristina Dacoutros has some great ideas for healthy meals that will keep you going throughout the day without zapping your energy levels.

When temperatures are at their highest at lunchtime, even eating can seem like a chore. Pippa Mattei makes some great salads that can be prepared in the cool of the morning and kept in the fridge until lunch time. Not only are they delicious but they are also cool and refreshing.

We would like to wish you all a great summer holiday and hope you enjoy this edition of Gourmet Today. We look forward to receiving your comments and suggestions.

Bon appétit!

GOURMET TODAY 3August 2015

Food News

18th – 20th SeptemberGHAWDEX OKTOBERFESTGhawdex Oktoberfest returns in 2015 as promised: bigger, better, with more beer and of course, more fun. Enjoy the German beer festival with original German beer and Bavarian food: sausages, haxe, weisswurst and meatloaf. Music and entertainment for the whole family in Victoria Football Ground (between bus terminus and Villa Rundle) For more information: www.oktoberfest.com.mt

3rd OctoberNOTTE BIANCAArts Council Malta presents the 10th edition of Malta’s largest outdoor festival. Notte Bianca is once again set to light up the cityscape of Valletta, with a spectacular nocturnal celebration of people, culture and arts. �e streets and cultural venues in the Maltese capital will play host to a motley assortment of entertainment. State palaces and museums will be opening their doors to delight patrons with visual art exhibitions and theatre performances, while the open-air streets and piazzas will showcase some of the finest local and international musicians and dancers. Cafés and restaurants will be open until late with further food stalls and tables occupying the streets.

9th - 11th OctoberBIRGUFEST�e Birgu Fest is a three-day event in the quaint harbour town of Birgu (also known as Vittoriosa). One of the highlights of the festivities is the Birgu by Candle Light, when the streets and narrow lanes of Birgu are deprived of their normal electricity lights to be lit instead, by thousands of candles. It is a night to remember when Birgu is literally seen under a different light and appreciated even more for its historical heritage.Traditional and more commercial food stalls fill the square and some museums and churches are open until late. Musical entertainment is the highlight of the evening, which is usually held in Victory Square. Birgu is one of Malta’s oldest and most historically-important cities. During the Birgu by Candlelight event the streets are lit up by the gentle glow of thousands of candles. Birgufest offers a varied programme of entertainment and events held in both indoor and

outdoor locations. �e historic re-enactments, museums with extended opening hours, cheaper entrance fees and the opening to the public of other venues including churches.

17th OctoberCASAL FORNAROQormi is the third largest locality in Malta. The town’s reputation as the centre of bread-making in Malta can be traced back to the times of the Knights of St John. The Knights used to buy their bread from the many bakeries in the area, and named the locality ‘Casal Fornaro’ (the bakers’ village), a title it still bears proudly today. The 9th edition of “Lejl f ’Casal Fornaro” will take place on Saturday, 17th October 2015. This is an event designed to promote Qormi’s culture, tradition and folklore, focusing on the town’s traditional bakeries and its longstanding association with Malta’s staple food. The organizing committee based in the Kummissjoni Żgħażagħ Bastjaniżi, is once again planning an innovative and varied cultural program.

What’s on this summer

NOTTE BIANCA

BIRGUFEST

CASAL FORNARO

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HOME COOKS

Summer’s the time for dining outside, whether enjoying a light lunch or a barbecue under the stars. The trick to keeping your cool in the summer months is to choose recipes that don’t require long hours of preparation and can be put together pretty quickly. Our homecooks get together to create an easy-to-prepare meal to cook on the barbecue. Gaby Holland’s son, Pascal takes over from Janet Grech while she is on holiday. He prepares some piri piri calamari while Gaby makes a trio of mini burgers. Sandra Dimech rounds up with a French peach frangipane, a great dessert to take to barbecues at friends as it travels well. D

HOME COOKSHOME COOKS

SURFACING THE MOST BEAUTIFUL HOMES

The Factory, Mosta Road, Lija. T: 2143 3636 www.halmannvella.com

J2684 HMV Artwork Resize 280x280 - Pool.indd 1 29/07/2015 16:49


Ingredients• ½kg baby calamari• 2 sweet bell peppers• 1 chilli, chopped• ½ lemon, juice only• 5 cloves garlic, minced• 1 tbsp parsley, chopped• 1 tbsp smoked paprika• 1 tsp salt• 1 tsp sugar• 1 ripe mango• 1 tbsp honey• 1 lime, juice only• 2 tbsp olive oil• 1 lemon, cut into wedges for garnish

Method1. Get your squid as dry as possible, using a clean tea

towel or kitchen roll. 2. Using a pair of sharp scissors, snip the long sides of the

calamari tubes and spread out � at. 3. Scrape away the � ne inner membrane, and then, with

the tip of a sharp knife, score the inner sides in a diamond pattern, taking care not to cut right through the � esh. Keep the tentacles whole.

4. Mix all of the dry ingredients together in a bowl with the oil.

5. Cut up the mango and place in liquidizer together with the honey and lime juice.

6. Add the squid pieces and half of the mango sauce to the marinade and leave to infuse for at least an hour.

7. Cut the bell peppers into rectangles roughly same size as the squid

8. Get a grill pan or barbecue blistering hot. If you do not have access to either use a non-stick frying pan. Start by grilling the peppers until skin is charred. Set aside.

9. Add squid to the grill pan and do not move it for at least a minute to allow crusty grill lines to form and then turn

the squid over. Do not cook for more than 2-3 mins as it will become tough.

10. Place squid on serving plate. Surround with bell peppers and drizzle the rest of the mango sauce over.

11. Serve with a squeeze of lemon and lemon wedges.

Piri Piri calamari with mango and sweet bell peppers

717 Bar and GrillTriq Gorg Borg Olivier, Mellieha • Tel: 21572048Email: [email protected] • Web: www.717.com.mt 717 Bar and Grill

Suggested wine:

MASI PASSO BLANCOThis is an innovative wine made in an unconventional style from grapes produced in Mendoza, Argentina.Its body and exuberance come from the local grape variety, Torrontés, while the Pinot Grigio grapes, lightly dried, give it class and the style of a top Venetian white wine.

Distributed by Attard & Co.

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GOURMET TODAY August 20158 GOURMET TODAY

HOME COOKS

Makes 6 – 10 burgers

Ingredients• 400gmincedlamb• 300gfreshmincedbeef• 1largeonion,finelychopped• 2–3tbspoliveoil• 4clovesgarlic,minced• 2tspcuminseed• 3tspgroundcinnamon• 3tspharissa• Largehandfulmint,finelychopped• 8smallbreadbunsorsmallpitasToppingsuggestions• Slicedcucumbers• Slicedtomatoes• Hummus• Greekyoghurt,mixedwithalittleharissa

Method1. Sauté the onions in 1 tbsp olive oil until

tender and golden. Set aside until cool. 2. Put the minced meat into a bowl and

add the rest of the ingredients excluding the remaining olive oil).

3. Stir in the onions and mix with your hands until well blended. Season well, cover the bowl with cling �lm and let the mixture rest in the refrigerator for at least an hour.

4. Form the mince into patties. 5. Heat the oil in a frying pan and cook for

around 3 minutes on each side until well browned.

6. Meanwhile wrap the buns in foil and place in the oven for 5 to 10 mins.

7. Remove buns from oven and serve with an assortment of suggested toppings.

French turkey burgers with mustard and Brie Makes 6 – 10 burgers

Ingredients• 450gturkey,minced• 30gfreshbreadcrumbs• 1largeonion,finelychopped• 1egg,beaten• 2tspfreshthyme(optional)• 1tbspgrainymustard• 150gBrie,cutintoroughly1-inchcubes• Saltandpepper• 8brownburgerbuns,splitinhalfToppingsuggestions• Gherkins• Chives• Avocado• Apples,sliced• Mayonnaise(ideallyhomemade)

Method1. Sauté the onions in 1 tbsp olive oil until

tender and golden. Set aside until cool. 2. Put the minced meat into a bowl and

add the rest of the ingredients (excluding the remaining olive oil), stir in the onions

and mix with your hands until combined. Season well.

3. Divide the mixture into patties. 4. Take each burger and �atten slightly to a

place a cube of cheese in the centre. 5. Fold the turkey meat around the Brie and

then roll into a meat ball. 6. Place the meat balls onto a plate and

chill in the refrigerator for at least an hour.

7. When ready to cook, heat the olive oil in a large frying pan.

8. Flatten the turkey balls into burgers taking care that the cheese is still covered with the turkey meat.

9. Add the oil to a pan and cook the burgers on a medium heat for 4 – 5 mins, then turn them over.

10. Cover the pan and cook for an additional 8-10 mins, until the burgers are cooked through. Don’t worry if the cheese has oozed out, just scoop it up and add to the bun.

11. Serve with homemade mayonnaise with some chopped chives mixed into it and thin slices of gherkins.

Middle Eastern spiced lamb and beef burgers

Trio of mini burgers

August 2015 GOURMET TODAY


Ingredients• 600g fresh tuna• 1 large bunch fresh coriander• 2 cloves garlic• 1-inch piece ginger, grated• 1 spring onion, fi nely chopped• 2 tbsp soy sauce• 1 chilli, seeds removed if you want less

heat• 1 lemon, zest only• ½ lemon, juice only• 1 tbsp sugar• 1 tbsp basil, fi nely chopped • 1 tbsp sesame oil• 8 mini burger buns with sesame seedTopping suggestions• Crunchy peanut butter• Sweet chilli sauce• Wasabi mayonnaise• Spring onions• Lettuce

Method1. Cut tuna into cubes and place in food

processor. Pulse until just minced. 2. Place tuna in bowl and add the rest of the

ingredients excluding the oil. 3. Using lightly moistened hands, shape the

tuna mixture into patties about 1 inch thick. Set them on a large plate and cover with cling � lm and refrigerate for 20 mins.

4. Fry the burgers in sesame oil about 2 to 3 mins on each side (If the tuna is very fresh, they are nice when served medium rare).

5. Split the buns in half, spread some sweet chilli sauce on the bottom half of bun and top with tuna burger and crunchy peanut butter or wasabi mayo, some � nely chopped spring onions and chopped lettuce.

Thai tuna burgers

Seasonally driven Mediterranean fare

The fish restaurant at SmartCity

SmartCity Malta, Kalkara• Tel: 2180 6104 • Mob: 79258177 • Web: www.wejla.com.mt

Facebook: wejla

9HOME COOKS

Suggested wine:

MASI PASSO DOBLE This is a modern wine made in an unconventional style from grapes produced on the Masi Tupungato La Arboleda estate at Mendoza in Argentina.It gets its generous, strong and exuberant nature from the local Malbec grape, while Corvina Veronese, given a short Appassimento, gives it the typical attractiveness, elegance and friendliness of wine from the Veneto.

Distributed by Attard & Co.

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GOURMET TODAY August 201510


Ingredients• 200gplainflour• 35gcastersugar• 100gbutter,verycold,cutincubes• 1egg,beaten• 1tspvanillaFilling• 200gblanchedalmonds• 150gcastersugar• 125gunsaltedbutter,roomtemperature• 2eggs,beaten

• 1tsprosewater(orAmaretto)• 1lemon,zestonly• 3peaches,peeled,stonedandsliced

Method1. Mix �our and butter in a food processor

until mixture resembles breadcrumbs. 2. Add the sugar and mix brie�y.3. Stir in the beaten egg and vanilla and

mix to bind the dough. 4. Wrap in cling �lm and refrigerate for

about 1 hour. 5. Preheat the

oven to 190°C. 6. Lightly butter a 23cm round, loose-

bottomed �uted tart tin . 7. Roll out the pastry, transfer to the tart tin

and trim. 8. Prick the bottom and refrigerate for 15

mins.9. When the pastry has chilled, line the tart

case with greaseproof paper and �ll with baking beans. Bake in the oven for 20 mins, then remove the paper and beans. Return the tart case to the oven for a further 5 mins. Take out of oven and allow to cool.

10. In the meantime prepare the �lling. 11. Whizz the almonds until they resemble

coarse breadcrumbs and set aside. 12. Cream the butter and sugar until light

and �uffy.13. Add the eggs, almonds, lemon zest and

rose water. Mix until combined. Spread in the cool pastry case and arrange the peaches on top.

14. Bake at 150°C for 45 to 50 minutes or until golden brown.

15. Dust with icing sugar and serve warm or room temperature with ice cream or whipped cream.

Peach and almond frangipane

HOME COOKS


Food is the ultimate art form. With every other form of art I can think of, it is only one or two of the senses that are addressed. A painting is a thing of visual beauty while a concerto appeals to the auditory senses. Food on the other hand, takes a much more holistic approach, involving all of the five senses.

You eat with your eyes first, is a well-known adage among chefs. �e visual appeal of your dish as it is set down in front of you is of utmost importance. No matter how delicious a dish is if it doesn’t look good it takes away from the overall experience. �e olfactory senses then prepare you for the delicious-ness of the meal to come. Touch comes next as you sink your fork, and then your teeth, into the first bite where the texture is all-important. At this stage even sound comes into play as you hear the crunch of crispy items in your plate and last but not least, the culmination of the experience, taste.

L’Artista in Bugibba looks after every one of the

senses to make sure the overall experience is one worth remembering. �ough the restaurant itself is nothing special, once you get inside you are imme-diately struck by the warmth and enthusiasm of the staff who clearly know what they are doing.

Emmanuele and his wife Lisa, both from Sardinia, have been at the helm of this restaurant for the last two years and have built up a reputation among lo-cals and Italians which was evident on the Wednes-day night we headed down to L’Artista where there were bums in every seat, happily feasting on fresh meats, fish and pastas – a promising sign of the meal to come. Emmanuele himself takes every or-der to be sure he really understands his customers’ requirements. �en its back into the kitchen where both himself and Lisa get to preparing every plate.

Emmaunele explains that fresh ingredients are at the forefront of good cooking and sourcing quality ingredients is of utmost importance, particularly when it comes to fish. “I have a great relationship

with Azzopardi Fisheries and go there on a daily ba-sis to get what I need for that day’s service,” he says. �is is why he recommends choosing food off of the Fisherman’s Choice – a menu that changes regu-larly, depending on what is available. �e Farmer’s Choice, a menu filled with succulent meats, unfor-tunately falls by the wayside (we will have to return to try this one shortly) because of the passionate

L’Artista, in Bugibba, is a restaurant that gives priority to sourcing the very best, local ingredients. RACHEL ZAMMIT CUTAJAR heads down to check out whether it is really worth the fuss.

L’Artista - where a plate is a blank canvas


way he talks about the fi sh dishes, raw, cooked, or in pasta, we decide to let him show us what’s best and gave him free reign.

With a bottle of Sardinian white and an amouse bouche of the freshest sushi grade salmon, we

awaited our meal with anticipation. What came after that was almost an assault of the freshest fi sh on the market – the freshest, most tender calamari with zucchini salad, a Sardinian salad of fresh white fi sh with tomatoes and onions, cured tuna and fresh, plump mussels so tasty we simply couldn’t help dipping loads of crusty bread in the juices.

Next came the pasta – just a taster – wrapped around a fork and decorated with edible fl ow-ers. � is is where you can really see the artistry. � en comes the time to put your own fork into the pasta and this is when the dish truly shines. � e salty fl avour of the sea urchins together with the perfectly cooked pasta is truly a dish worth waiting for.

For mains we had a taster of tuna and swordfi sh, simply seared on either side leaving the centre raw so that the fl avour of the fi sh is mostly unaltered. Unlike many other

restaurants in Malta, they do not season this fi sh themselves, however they do bring a selection of

olive oils and coarse salts to the table so that you can decide how much you want to put on your

own fi sh. Dessert, though we were sure we couldn’t manage another bite, came in bite-sized

pieces. Deliciously rich, moussey chocolate bites that are extremely moreish.

We ended the meal with a sgroppino – a lemon sorbet drowned in prosecco and vodka and a Mirto di Sardegna – a liquer made from the berries of the myrtle plant that grow abundantly in Sardinia.

With full tummies and perhaps just a little too much to drink we left the res-taurant satisfi ed and promising to return to the warm, friendly atmosphere that is L’Artista.

L’Artista - where a plate is a blank canvas

Find us on Facebookwww.facebook.com/artistamalta

L’ArtistaTriq il-Gandof� i,BugibbaTel: 99954947

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Tim Byres, owner of Smoke in Dallas, Texas and renowned cookbook author of the book also called Smoke, was in Malta over the last weekend of July as part of a campaign to spread cultural aware-ness through food as part of the US government’s participation in the Milan Expo 2015.

Over the weekend he met with the Malta Organic and Agriculture Movement and gave a cooking demo at the residence of the US Ambassador Gina Abercrombie-Winstanley where he spoke about re-gional cooking practices in Texas, where barbecue, smoke and cooking on open flames are prevalent.

There are few ideas universal to all nations and the preparation of food is one of them. “This programme made me realise how small the world really is. I was in Kurdistan and because of the lan-guage barrier we had a whole bunch of interpret-ers. However within 20 minutes, we hardly even needed them as everyone in the group became animated and used gestures to get their message across.” This, he said, becomes the perfect plat-form for storytelling and people from different cultures become more open to non-food related ideas.

This element of sharing has always been close to Byres’ heart. He started working in the food indus-try while in high school and was originally drawn to the energy and spirit of the hospitality industry and eventually decided to go to culinary school. Though he spent a long time working in fine din-ing, becoming Executive Chef at the US Embassy in Brussels, it was this energy of a casual dining experience that led him to open Smoke in Texas.

“I started to question the idea of restaurants in general. Owners and diners are at opposite ends of the spectrum, wanting different things. The idea of Smoke was to create a more casual experi-ence. Though the dishes we serve are humble in nature we are committed to the fresh preparations you would expect in a fine dining establishment. We make everything we serve and cook in a very primal way over open flames. This allowed me to return to the spirit of casual hospitality that I ex-

perienced when I first entered the food industry.”During his demo, Byres combined a number

of ingredients imported from the US with local produce making Texan barbecue rib eyes served with pickled shallots. Quite heavy handed with the spice rub, Byres explained this method of Texan cooking was to take one flavour (the spices) over the top and then use another flavour (the vinegar in the pickles) to bring it back again. The result

was delicious!Byres is also part of Michelle Obama’s initia-

tive to fight obesity in schools. He helped set up a garden at James Hogg elementary school in Dallas, Texas. “We are finding ways of fighting obesity through schools, moving away from processed and sugary foods to whole foods, providing lunches and making breakfast available to students,” he said.

Celebrity chef Tim Byres was in Malta at the end of July as part of a campaign run by the US State Department American Chef Corps to promote cultural awareness through food. He talks to RACHEL ZAMMIT CUTAJAR about a common interest with people from all walks of life – the preparation of food

Sharing cultures through food with Tim Byres


Sharing cultures through food with Tim ByresTim Byres in a nutshellWhat’s the first thing you remember cooking?

�is has to be apple pies with my mother. I often ask people about their first taste memory. For me this would be picking raspberries with my grand-mother and gorging ourselves on them right off the bushes until my face and shirt were covered in raspberry stains.

What’s the most delicious thing you’ve ever eaten?�at’s an impossible question. �is changes all the time.

I was in Italy yesterday and loved the octopus there. Today it’s octopus. Ask me again tomorrow and the answer won’t necessarily be the same.

And the most disgusting?I eat most things. I’m not really keen on spiders and bugs

though. Possibly the one to top my list is goat’s eyeballs but I was in a situation where I couldn’t refuse. Tradition in Kurdistan dictates that the choicest piece of meat goes to the oldest woman at the table, with the next going to the man of honour. I was offered the eyeballs as the man of honour at that table and couldn’t very well refuse. I won’t be seeking those out again in a hurry.

What do you eat at the end of a long day at work?I’ll have to go with what most chefs would say, which

is whatever is available. �e truth is when you work in a kitchen you are subjecting your senses to an onslaught of flavours all day and don’t really want to go out of your way to prepare anything fancy. I don’t cook much at home. My wife does the cooking. It gives me a sense that they are looking after me which I feel is important.

What are three ingredients your kitchen couldn’t do with-out?

Chillies – both fresh and dried, though dried varie-ties give you more options. Garlic, vinegar, fresh herbs, honey… ok, I know that’s more than three but you can’t emphasize on quality ingredients enough.

If you could cook dinner for anyone in the world (alive or dead) who would it be?

�eodore Roosevelt. I think it would be great to hang out with him. I like what he stands for – bravery, that anything is possible and standing your ground.

Ingredients• 4beefrib-eyesteaksTexasBBQdryrub• ¼cupfinelygroundroasted

coffee• ½cupdarkchillipowder• 2tbspsmokedpaprika• 2tbspsalt• ¼cupdarkbrownsugar• 1tbspgroundcuminPickledshallotandherbrelish• ¼cupparsley,chopped• 1tbspfreshcoriander,chopped• 1tbspfreshchives,chopped• 1½tspdryoregano• ½tspsugar• ½tspsalt• 1mediumshallot,finelydiced

• 2clovesgarlic,finelydiced• 1/3cupsherryvinegar• 1/3cupredwinevinegar• 2tbspoliveoilHerbsalad• 1shallot,thinlysliced• Largehandfulcoriander,chopped• Largehandfulchives,chopped• Largehandfulparsley,chopped

Method1. To make the spice mix, mix all

the ingredients into a medium sized mixing bowl. Mix well with clean hands to make sure that everything is combined and there are no clumps.

2. Completely rub the 4 steaks with spice mix leaving approx ¼ of a cup of spice mix for plating.

3. Grill the seasoned steaks over an open �ame until rare to medium, (550C internal temperature).

4. Allow to rest for 10 mins.5. To make the relish, combine all

the ingredients in a medium bowl and whisk together like a vinaigrette.

6. Assemble the herbs and sliced shallot salad in a separate bowl and dress the herb salad with ¼ cup of the pickled shallot and herb sauce.

7. Thinly slice the steaks and arrange on a platter and spoon the remaining sauce over the meat (approx. 3 tbsp per steak) and top with dressed herbs.

8. Season with the remaining dry rub.

BBQ Texas coffee rib eye steaks

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Attard & Co. Food Ltd Tel: 21 237555facebook.com/attardcofood

SUMMER SWEETSAs the temperatures reach their highest of the season, desserts are best cold. Check out some recipes for our frozen favourites and some great spots to grab some of the best sweets out there. D

Playing it coolAt the hottest time of the year keeping cool is hard. Making desserts that don’t melt into a heap is even harder. The best way to satisfy that sweet tooth while keeping cool is with ice cream. Though we tend to buy ice cream rather than making it at home, it is easy to make and allows you to get creative with different � avours. D

PHOTOGRAPHY BY RACHEL ZAMMIT CUTAJAR


In Asia black sesame ice cream is as classic a � avour as chocolate or vanilla in Europe. Mix it with orange zest and you have a truly different combination of � avours. Try this recipe for something a little different to the same old ice creams you usually serve.

Ingredients• ¼ cup black sesame seeds• 750ml fresh cream (Benna)• 6 egg yolks• ¾ cup caster sugar• ¼ cup sesame oil• 1 orange, zest only• 1 tsp salt

Method1. Dry fry the sesame seeds, stirring frequently, to release

� avours. Allow to cool and set aside.2. Transfer the seeds to a food processor and blitz the

sesame seeds with 3 tbsp fresh cream. Blend until smooth.

3. Add the remaining cream and blend on high until well-combined, approx. 2 mins.

4. Whisk the egg yolks with the sugar until thickened and lighter in colour.

5. Over low heat, combine the egg yolk mixture with the cream mixture and still constantly until the mixture thickens to form a custard. The custard is ready when it coats the back of a spoon and a � nger run over the back leaves a clean line.

6. Remove from the heat and allow to cool. Transfer to an air-tight container and refrigerate overnight so that the custard is very cold.

7. Stir in the sesame oil, orange zest and salt until well-combined.

8. Churn the ice cream in an ice cream maker the following day, according to the manufacturer’s instructions.

Black sesame and orange ice cream


Chocolate dipped cones and wafers

These takes minutes to prepare and will transform even supermarket ice cream into an impressive dessert. The kids can help decorate with melted chocolate and sprinkles

Ingredients• 6 cones• 100g chocolate• 1 tbsp butter• Assortment of sprinkles

Method1. Melt the chocolate with the

butter in a large bowl placed over a saucepan of barely simmering water. Be sure that the bowl does not touch the water.

2. Stir until smooth.3. Dip the cones into the melted

chocolate and decorate with sprinkles immediately.

4. Allow the chocolate to harden, ideally in the fridge for an hour or two.

5. Serve with ice cream, more chocolate sauce and more sprinkles.

Getting really great � avours is the easy part when making ice cream. The harder part is getting the texture right. You want a soft and creamy ice cream rather than a hard and icy one. Supermarket brands use stablisers to make sure the consistency of ice cream remains perfect. As we avoid stablisers with homemade recipes, the trick to getting this right is getting the ice cream to freeze quickly so that ice crystals remain small.

• Re-freezing melted ice cream is the enemy. Choose a spot in the freezer that is the coldest – adjust your freezer settings to their coldest setting. Don’t leave it close to the door where warm air gets in.

• Use a shallow tray with a large surface area so that freezing occurs faster.

• Prepare everything in advance. Keep your custard cold by making sure it isn’t waiting around for you to � gure out how to use the machine or � nd the right parts.

• Keep your kitchen as cool as possible. If you have air-conditioning, use it.

• Eat it quickly. Ideally in one sitting. The less you bring it out to serve the better.

Tips for smooth and creamy ice cream

Roasted in London. Chilled in Malta.Revive and refresh with a smooth iced latte handcrafted by your baristas at Costa Coffee.

Now open at The Point, The Embassy; Valletta, Bay Street, Balzan & Malta International Airport.


Find us on FacebookCosta Coffee Malta

Costa Coffee MaltaBirbal Street - BalzanThe Embassy - VallettaThe Point - Sliema Bay Street - St Julians Malta International AirportWeb: www.costamalta.com

Long hot days were made for long cool drinksWith summer in full swing and the heat rising to temperatures unimaginable, we all seek ways to escape and cool down; hide in the shade, hibernate in air-condi-tioned spaces and guzzle ice cold drinks. Costa Coff ee is one place to do just that. � eir menu off ers a wide and delicious range of what they call ‘Coolers’, both cof-fee coolers as well as fruity and creamy coolers which are caff eine free.

For coff ee lovers there are three types of coff ee coolers which must be tried. � e fi rst and the base of all three is the Coff ee Cooler, a simple yet highly satisfying blended coff ee, just what you need to cool down and get that caff eine kick. To make it, the barista begins with the all-important extraction of freshly ground espresso, using no other than Costa’s mocha Italia blend. Smooth, rich and aromatic, the espresso is combined with ice and milk and together, they are whizzed up in the blender to produce a smooth and creamy cold coff ee.

� e second is the Caramel Coff ee Cooler which is just like the coff ee cooler but is also blended with a caramel syrup and completed with caramel sauce. A caramel heaven, perfect for those who prefer their coff ee sweet.

Finally, the newest addition to the trio is the almighty Belgian Chocolate Cookie Mocha Cooler, a delicious and truly chocolatey treat. Just like a coff ee cooler this sumptuous cold coff ee begins with an expertly extracted espresso, ice and milk and is then combined with a Belgian chocolate sauce and chocolate cookie pieces. Once it is poured, it is fi nished off with chocolate panna cream and cookie crumbs. A special treat for those indul-gent moments!

And remember, at Costa Coff ee all orders are customisable, whether you want decaf, two shots of coff ee or one, skimmed, soya or whole milk, their skilled baristas will make your coff ee exactly the way you like it.


When did you begin creating these beautiful cakes? What triggered your interest in decorating?

I've always been artistic – I thank my father for passing on his passion for art – and have been sketching and drawing for as long as I could remember. I've been to many museums, visiting the works of the great masters. Dali, Monet and Van Gogh are my favourites. When I came to Malta, four years ago, I took a course in the culinary arts at ITS. � is gave me the tools to combine my love for art and for my hobby, creating cakes. I spent some time manag-ing restaurants and learning from the chefs. I also attended a business course with Paul Bradford to learn how to run a successful business.

What are your basic tools for creating these decorations?

Aside from using my hands, modeling tools are crucial, as are paintbrushes and qual-ity products. Anyone who uses sugar will tell you that the quality makes a really big diff erence. � e same goes for colouring – invest in good ingredients and you can't go wrong.

What are your most popular designs, the ones peo-ple seem to like the most?

None of my cakes are the same, even if they have similar themes, and I create all the designs from scratch. People give me their ideas and I come up with possibilities for them. I enjoy doing 3D cakes the most and they have been very well received. I also love do-ing caricatures and creating characters with whacky personalities. Every cake is completely unique and

what really makes a diff erence is the minute attention to detail.

Do you have any cake design inspirations? I know it sounds cliché but everything around me

inspires me. Architecture, nature, even people's faces. Everything I come across has the potential to inspire my designs. I work on such a variety of themes that inspiration can come in any form. I recently won fi rst

prize at a local cake decorating competition, in the advanced category. � e theme was 'Scent of Summer' and my design included sun kissed Maltese limestone, the sea and the endless sky.

What kind of cakes make up the bulk of your business?

Birthday cakes defi nitely make up the most of my business and I have many return customers and friends and family of those custom-ers. � ere is also a growing interest in applying my style to wedding cakes – non-traditional wedding cakes are certainly gaining popularity.

What is the hardest de-sign request you have ever received? Have you ever turned any designs down, just because they were im-possible?

I have never turned a dif-fi cult design down – I love a challenge and refuse to copy any other artist's work. Some of my designs require an internal wooden structure for support, which drives up the cost, but I love fi guring out how to make a seemingly impossible design work. On the other hand, I will not do your typical, round, boring

cake. I need to get creative in my work and traditional designs don't allow me to do that.

Find us on FacebookHannah Coleiro

Cake Art MaltaMob: 99515300Email: [email protected]: www.cakeartmalta.com

Unique cake designs with personality Hannah Coleiro of CAKE ART MALTA has channeled her artistic talent into cake making. She talks to RACHEL AGIUS about the challenges of creating really innovative designs.

UNIQUE CAKE DESIGNS

Personalise your special day with intricate cake art designs by Hannah Coleiro

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When Victoria’s youngest daughter, now three, was born, she needed to find someone to bake a cake for her baptism. Victoria, forever creative and always up for a challenge, decided to make the cake herself.

“I thought that cutting out and sticking shapes onto the sugar paste seemed like really good fun and thought to myself, why not give it a try?”

The results were great and things picked up from there. What spurred Victoria on from there was the reaction of her young customers when a masterpiece was presented to them. “The smiles and excitement on their little faces is incredible and makes the work that goes into creating a cake worthwhile,” she says.

Summer can be a bit of a challenge when working in pastry. All the more so with anything that involves sugar paste. “It’s not only the heat which makes things difficult as everything melts, but also the humidity makes everything too soft and sticky to work with. This is when an air conditioner becomes a really important tool in the kitchen,”

she said. Though Victoria started off making

novelty cakes, she has branched out into other sweet treats including all types of desserts, cookies, cake pops

and gluten-free cakes. In

today’s world where food allergies are rampant, it

is important to be able to

use substitute ingredients with

confidence. “I get many requests from people

with children allergic to nuts, eggs, milk and even marzipan, so it is very important to list all the ingredients that go into the cakes to ensure that the experience is a safe as well as enjoyable one.”

Victoria loves to bake at night when the children have gone to bed so that she can relax and really let her creative streak run wild. “There is a lot of time and effort that goes into creating a novelty cake and though there are plenty of people out there who have started a home business of baking cakes, not all customers really understand what goes into it. Ingredients are very important and I will always use the very best on the market

to ensure the quality of the final product and customer satisfaction.”

Victoria Caruana is fast become a household name in the world of cake baking. She talks to Gourmet Today about what sparked her interest in baking and how it blossomed into a fully-� etched business.

Find us on Facebook - victoria.caruana.12

Novelty cakes for smiling faces

Cakes Etc.Email: [email protected]: 79254990


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Find us on Facebook -Chapter One Restaurant

Hiram Cassar of Chapter One talks to RACHEL AGUIS about his passion for food and how it steered him into a life in the kitchen.

Chef profi le

When did you first become inter-ested in food and cooking? And where did you first get your start as a professional chef?

I was always interested in food as a child. None of my family members were particularly passionate about food but I remember, as young as seven or eight-years-old, I already paid very close attention to food. Out of all my siblings, I was the pickiest eater, much to my mother’s consternation – I simply would not eat food that didn’t taste good.

I started my professional training in Malta but it really began in Paris, during an internship at Le Violon d’Ingres. The pace was fast and the standard was high; serving 40 covers for lunch and eighty for dinner at Michelin level. It was brutal – this is one thing they portray correctly in the movies. It was a culture shock. I started out as commis chef and I learnt a great deal.

Once the internship ended, I returned to Malta and worked locally for a while before opening Chapter One, five years ago.

What is the most challenging part of your day-to-day work? And the most rewarding?

The everyday challenge is to make sure the

customer gets a consistently excellent experience. This is challenging in a good way.

The most rewarding part of the job is when everything comes together – dishes are well-prepared, correctly seasoned and presented at the right time and temperature. When everything goes according to plan, the customer gets the best we can offer. When diners take the time to

thank me and my staff is also very rewarding to me.

How do you feel the food culture in Malta has changed over your career?During my career, the perception of the locals has slowly changed for the better. The local client is becoming more health conscious and has broadened their perspec-tive and attitude towards food and wine. This gives us chefs the strength and freedom to do what we do best – cook.

What is your favourite dish to cook? Who are your favourite people to cook for?

I love making risotto. It is so comforting but can also be very refined.

I enjoy cooking for people who appreciate good food, not those

who simply want to fill their stomachs.

If you had to impress someone, really knock their socks off, what dish/dishes would you prepare and why?

I would make a risotto with local prawns, using stock from the fresh prawns themselves. People always like this particular dish.

Any tips for home cooks on how to improve their dishes?

Always buy quality, in-season produce. Some-times it’s not the most expensive stuff that’s the best. When it comes to cooking, look at food in the simplest of ways to bring out the best fla-vours.

Chapter One9, Triq il-Knisja,St Julian’sTel: 21380000Web: www.chapteronemalta.com

Specialising in a mouth watering menu with a combination of Mediterranean dishes and now also serving pizza

Xatt Juan B. Azopardo, L-Isla, MaltaTel: 2180 4002

Web: www.targetrestaurant.net

Target - Wine & Dine

Under New

Managem

ent


Penne Chloe

Ingredients• 250g penne • 1 whole chicken breast, cut into

pieces• Fresh Spinach leaves (frozen if

fresh is unavailable)• 1 cup fresh cream• 3 crushed garlic cloves• 1 tbsp butter• ¾ cup white wine • Parmesan cheese • Handful fresh parsley, chopped • Handful fresh coriander,

chopped• Salt and pepper

Method1. Boil water in a saucepan and

cook the penne al dente.2. In a frying pan heat the butter

and add the crushed cloves of garlic.

3. When the pan is hot add the chicken and add the herbs and spices (parsley, coriander, salt and pepper).

4. As the chicken begins to turn white, add the white wine.

5. Next, throw in as much of the fresh spinach leaves as desired (or thawed frozen spinach).

6. Add the cream, stirring constantly.

7. Add the Parmesan cheese slowly and in moderation until the sauce becomes thick in consistency.

8. Reduce heat and add the boiled penne.

9. Stir together well and serve piping hot.

The Definitive(ly) Good Guide Chef of the Month

La Maltija

Charles Spiteri, chef patron at La Maltija has been in the kitchen for over 40 years. His fi rst breakthrough came when he land-ed himself a job cooking for the president of Malta, Sir Anthony Mamo, at just 17 years of age. Since then he went on to work for some of London’s most elite restaurants which lead to private jobs cooking for world leaders like Margaret � atcher and Gor-bachev. Charles and his family later made

the decision to move back to Malta in 1990 which led to the opening of La Maltija that very year. Now, 24 years on, the restaurant is run by two of his daughters, Chloe von Brockdorff and Chelcie Spiteri. Under their management they recently picked up two awards at this year’s Defi nitively Good Guide Awards.

Charles can also be seen cooking on f-living TV every alternate Monday at 1pm.

Charles’ signature dish

La Maltija1 Church Street, Paceville, STJ 04 San GiljanTel: 21359602Email: [email protected]: www.lamaltija.comFind us on Facebook: La Maltija

The Definitive(ly) Good Guide to Restaurants Chef of the Month, supported by The Catering Centre, aims to recognise chefs who make the restaurant the success that it is. The winner of June and July’s Chef of the Month are Charles Spiteri of La Maltija and Matthew Schembri of The Medina, respectively.


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The Definitive(ly) Good Guide Chef of the Month

Cured tuna, scallops and salmon cervicheIngredientsCured tuna• 1kg sushi grade tuna• 400g sea salt • 300g brown sugar• 6 kaffir lime leaves• Few coriander seedsScallops carpaccio• 12 scallops• Salt and pepper• Olive oilSalmon ceviche• 500g salmon steak (sliced 1cm

thick)• 1 lemon, juice only• 1 orange, juice only• I small chilli, deseeded• 1 onion, mincedLemon dressing• 50ml extra virgin olive oil • 1 lemon, zest and juice

Method1. Start by curing the tuna for

a couple of days. Mix the salt, sugar, lime leaves and

coriander seeds and covering the tuna loin which is cut a couple of inches thick. Let it cure in a refrigerator.

2. On the same day mix the lemon juice, lemon zest and oil and let it sit also for a couple of days.

3. On the day of serving, drain the lemon oil through a fine strainer, leaving only the infused oil.

4. Rinse and trim the tuna from dry skin formed.

5. Toss all the ceviche ingredients together and let it rest for around 15 mins.

6. Finally put the scallops on a tray, sprinkle with seasoning and oil, slice them and lay on a cold plate.

7. Cut the tuna into rectangles and plate it with the salmon.

8. Garnish the plate with micro greens and dress it with the lemon oil.

The Medina

Matthew Schembri has held the position of Executive Chef at The Medina Restau-rant for the past two years, joining the team at 26 years old. Whilst at the head of the culinary team, The Medina won the Best Overall Restaurant in Malta Award in the 2015 Definitive(ly) Good Guide Awards.

Matthew’s childhood was spent surrounded by a family of chefs, including his grandfather, father and uncle, so it’s no surprise that he grew up with a passion for food and cooking.

He studied at I.T.S. where he was sent for overseas training at the prestigious Tumberry Hotel in Scotland. Upon his return to Malta, he was immediately recruited by a 5-star hotel in their fine dining restaurant. Matthew also enjoys participating in various culinary competitions, both in Malta and abroad, in which he’s carried away many medals and trophies with Chef Malta team.

When Matthew is not in the kitchen, he spends his time reading and collecting culinary books.

Matthew’s signature dish

The Medina7, Holy Cross Street, Mdina.Tel: 21 454004Mob: 79490748E-mail: [email protected]

Find us on Facebook: The Medina Restaurant

VOTE FOR NEXT MONTH’S CHEF OF THE MONTH

A number of the top 150 restaurants as voted into The De� nitive(ly) Good Guide to Restaurants in last year’s survey have nominated their chef for the Chef of the Month. Nominated chefs are featured on www.restaurantsmalta.com and diners are asked to vote for who they think should win based on presentation of the food, variety of ingredients used and creativity in their use.

To vote for the next Chef of the Month go to www.restaurantsmalta.com and let us know who, out of the two featured chefs, should win. Keep updated by liking restaurantsmalta.com on Facebook.

Register on www.restaurantsmalta.com to vote in the annualDe� nitive(ly) Good Guide to Restaurants survey during September

and you could win fantastic prizes.

Discover our local heritage through foodstuffs made using traditional

methods that have survived the ages.

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Discover local


� e air inside Renny’s greenhouses is almost still, the summer heat making the large fans work extra hard to get the air moving. � e sound of moving water off ers a constant, soothing background noise as we walk around the rows upon rows of leafy plants. All manner of greens are neatly lined up, some of which are not green at all - splashes of red and varying shades of purple create colourful outcrops, leaves of diff erent shapes and sizes sprouting in all directions. One thing that’s missing here is soil.

Renny walks around his greenhouses with the sort of pride usually reserved for parents attending their kids’ football games or school plays. Since 1997, Renny has grown herbs and salad greens using a hydroponic system, which does away with soil uses only moving water and a careful balance of vitamins and minerals, same as you would normally fi nd in soil, to help plants grow at their own pace. � e system has many advantages. For growers without large tracts of land, the technique is ideal, making the most of small spaces by allowing plants to be grown close to one another without competing for resources. A hydroponic operation, unlike traditional farmland, does not need to lie fallow in order to recover its nutrients, allowing for growth all year round and a variety of plants to be grown concurrently. Between 4,000 and 5,000 litres of water circulate around the closed circuit at any given time, most of it collected rainwater with the occasional top up from other sources in the hotter months. � e water is tested daily and nutrients added accordingly. � is system, despite its advantages, is labour-intensive and competitive, much like all other forms of agriculture. It helps though that Renny is so obviously passionate about his work.

Walking around the greenhouses, one meets less of the familiar and more of the unusual. Basil, for example, comes in many diff erent types. � e crisp, pungent lemon

basil has a surprisingly powerful citrus scent. � ai basil has leaves that are very diff erent to the curvaceous, bowed leaves of their more well-known cousin and imparts a slightly spicy, almost licorice-like fl avour to food. � e ubiquitous mint - a must-have at any cocktail party - is overshadowed by its cousins, pineapple mint and chocolate mint. No prizes for guessing what those two smell like.

Alongside the herbs grow the salad greens. You’re not likely to fi nd anything here that you can buy in a bag. Many types of lettuce, spinach and rocket are grown here, ready for Renny’s customers.

� ese customers mainly consist of chefs. Searching for new, unusual products, these fi ne dining experts help Renny to determine what new veggies to try. His business relies on always off ering new products, weird and wonderful herbs and greens that will surprise a diner and off er the chef an interesting challenge. � is is how

he stays competitive. And even though he is the only such grower on the island, Renny knows that it’s only a matter of time before the veg he makes popular will increase demand, making it more lucrative for others to give his model a go themselves.

� ere are concerns of course. Agriculture is a notoriously diffi cult sector to survive in, never mind fl ourish in. And life’s increasingly fast pace means people are choosing the convenience of pre-packed, foreign-grown veg over local produce. � is processed veg may be more easily available but, as Renny points out, it sacrifi ces fl avour and nutrients in exchange for a long shelf life.

Despite the obstacles, Renny is committed to producing quality herbs and veg for his customers and his constant pursuit of new and interesting produce means a trip to his greenhouse promises to always be a worthwhile aff air. Hidden away on the outskirts of Zejtun, Renny’s Herbs and Salads is something of an oasis in a world that has become obsessed with convenience. � e plants here may not be grown the traditional way but Renny’s passion for his work is something all producers should aspire to.

The merits of choosing local veg is something everyone is now familiar with. But do you go for the more run of the mill veg grown in Malta, or the more exciting stuff that foreign producers seem to be exporting to our shores. RACHEL AGIUS � nds out that you don’t have to choose at Renny’s Herbs and Salads Farm.

Renny’s Herbs and Salads GrowerSqaq Strejnu No 2,Zejtun.Tel: 99424120Web: www.rennyherbsandsalads.com

Find us on Facebook - RennyHerbsAndSalads

Weird and wonderful greens of Renny’s Herbs and Salads

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If you’re looking to avoid supermarket brands in the wine department you should be looking for winemakers that concentrate more on their product than on advertising. RACHEL AGIUS heads down to La Vini Culture to check out what’s on offer

As the weather heats up and the party moves out-doors, a chilled white wine is just the ticket to refresh and delight on those balmy summer nights. Choosing a winner is becoming an increasingly diffi cult task. Wines from all over the world, for every budget and at every level of quality, have fl ooded the market, making it diffi cult to pick something suitable for the event at hand.

Knowing what you don’t want in a wine is just as useful as knowing what you do want. If you want cheap, cheerful and familiar, head to your local supermarket. � ere will be plenty of standard fare to choose from at low prices. If you don’t want those run-of-the-mill bottles, those names you’ve been seeing (and growing tired of) for years, then there is somewhere else you can turn.

La Vini Culture is as much a display of French viticultural prowess as it is a wine shop. Owner Kevin Sovran has made it his mission to stock only wines that have met his own rigorous standards and which you have probably never heard of.

� e wines he chooses, from all over France, have one thing in common. “� ese wine makers focus less on advertising and more on their product,” he explains, which keeps these bottles from the clutches of large importers and supermarkets. Winemakers who are dedicated to producing high quality wines though these can only be accessed by a privileged few. � ese wines hail from small, independent acreages, soaking

in the unique fl avours of their terroirs as the grape grows and fi nally fi nding their way to a few select shelves, mostly within France itself.

Kevin tries to fi nd wines that can help broaden his customers’ palates. He enlists the help of his father and brother, both of whom are wine fanatics and who give Kevin their opinions on potential candidates for La Vini Culture’s very selective shelves. After all, a single wine can be received very diff erently by diff erent drinkers.

Wines are not the only thing La Vini Culture stocks

however, despite its somewhat specifi c name. Craft beers rub shoulders with loose leaf tea and foie gras vies for attention with a ham joint of Spanish extraction, its dark, streaked fl esh looking utterly delicious. Kevin looks for the same attention to detail, the same concentrated passion for quality in all the products he chooses to sell. Only small independent breweries stock these shelves; the foie gras is harvested from free-range ducks, raised in France, and the black pigs that create that succulent ham are also free-range, raised by producers who export only half a million joints a year, a minuscule supply in a world of industrial-scale production.

� ese artisans let their products speak for themselves, which is probably why they remain, for the most part, unknown outside their immediate markets, and thanks to Kevin and La Vini Culture, their quality is being seen and tasted here too.

Find us on FacebookLa Vini Culture Ltd

Off the beaten track

La Vini Culture228 Triq Manwel Dimech, SLM 1055 Sliema, MaltaTel: 27132883

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Summer, sunshine and saladsSummer has peaked and right now what we want is cool but tasty food. Here I give you my three favourite salads that can be assembled � rst thing in the cool of the morning and left to chill and develop � avour until you take them into the garden or onto a boat or beach.The � rst one is made with couscous, which is a traditional North African ingredient made with hard wheat semolina. The couscous we buy in Malta is ‘prepared’ which means it is easy to cook. There are usually instructions on the packet, but I will give you my tried and tested formula which has always worked for me.

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Zingy couscous salad with fresh herbsServes 4

Ingredients• ¼ litre water• 1 tsp salt• 1 tbsp olive oil• 250g couscous (quick cook)• 1 tbsp butter• 4 tbsp fresh parsley, chopped• 2 tbsps fresh coriander, chopped• 1 tbsp fresh mint, chopped• ½ cucumber, peeled and diced• 1 medium sized onion, fi nely chopped, (or 3

spring onions, sliced)• 1 tsp salt• Black pepper• 1 lemon, juice and zest • 80ml olive oil• 1 clove garlic, crushed (optional)• 200g tomatoes, coarsely choppedGarnish• Lettuce leaves washed and dried, • Tomato wedges

Method1. Put the water, oil and salt into a pot, and

bring to the boil.

2. Take off heat and add couscous. 3. Mix well with a wooden spoon and put

aside for 5 minutes. 4. Put back onto low heat and add the

butter. 5. Fluff couscous with a fork over the heat

for 3 mins. Set aside.6. Once the couscous has cooled, mix

chopped parsley, mint and coriander with chopped onion and add these to the bowl together with the salt and pepper. Mix well.

7. Next, add the juice and grated rind of fresh lemon plus the crushed garlic (if

using) and the oil. 8. Mix well again, and � nally add the

chopped tomatoes and cucumber.9. Line a medium sized bowl with the

lettuce leaves. 10. Add the couscous salad, and garnish

with tomato wedges and some more chopped parsley.

This recipe can be doubled, but if you require salad for more than that, do not cook more than 500g couscous at a time.

August 2015 GOURMET TODAY 37

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Creamy pasta salad with tuna, paprika and peppers

Quick and easy summer rice salad

Serves 6 – 8Ingredients• 500g pasta shapes like farfalle• 350g tinned tuna fi sh in oil• 7 tbsp mayonnaise• 3-4 tbsp of milk• 4 drops of Tabasco sauce • 1 tbsp soy sauce• 1 tbsp sweet paprika• 1 small fresh chilli, chopped• 1 tsp caster sugar• 1 yellow pepper, de-seeded and

cut into fi ne strips• 6 tomatoes, chopped• 3 spring onions, sliced• Salt and pepper• 2 tbsp fresh parsley, chopped Garnish• 1 red pepper, fi nely cut into

strips • 1 tsp paprika

Method1. Drain the oil from the tuna

into the mayonnaise. 2. Mix well and add the milk,

Tabasco, soy, chilli, sugar, salt and pepper and set aside.

3. Flake the tuna and set this aside too.

4. Boil the pasta in plenty of salted boiling water until al dente drain and place in a serving bowl.

5. Add the remaining ingredients and mix well.

6. Chill till needed. 7. Garnish with chopped

parsley and sliced red pepper and a sprinkle of paprika.

Serves 6

Ingredients• 500g rice• 1 x 150g tin tuna fi sh, drained

and fl aked• A few anchovies, chopped small• 6 tomatoes, chopped• 1 large onion, fi nely chopped• A handful of cooked peas• 1 small tin sweet corn kernels• 6 olives, chopped• 2 tbsp capers• 2 eggs, hard-boiled and sliced• Salt and pepperBasic salad dressing

• 3 tbsp olive oil• 2 tbsp vinegar• 1 tsp sugar• Salt and pepper

Method1. Cook the rice as per the

instructions on the packet. 2. When cooked, drained

but still warm, add the salad dressing and salt and pepper. Allow to cool, then add all the other ingredients to the rice.

3. Mix very well and chill until ready to serve.

pepper and a sprinkle of

Keeps well in the fridge for a couple of days.

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Preserving summer peaches

Ingredients• 8 peaches, ripe but fi rm • 350g sugar• 570ml white wine vinegar• 2 tbsp fresh lemon juice• 2 tsp coriander seeds• 2 tsp mixed colored

peppercorns• 3 shallots, peeled and fi nely

sliced

Method1. You will need a large

(1litre) preserving jar sterilized by washing in hot water and drying out in a slow oven. Use when still warm

2. Place the peaches in boiling water for a few seconds until the skin starts to lift off the fruit but before the � esh starts to get soft.

3. Remove the skin and cut the peaches in half, removing the pit.

4. Put the sugar, wine vinegar, lemon juice, coriander seeds, peppercorns and onions into a large saucepan.

5. Stir well and place on low heat stirring until the sugar dissolves and then bringing to simmering point.

6. Place the halved, peeled peaches into the simmering mixture and poach for 15 mins or until tender.

7. Remove peaches with large slotted spoon and place them in the prepared preserving jar.

8. Boil the syrup rapidly until half its original volume, then pour it over the peaches through a strainer.

9. Seal and leave for two months before using.

Pickled peaches will keep for up to six months

Buy the wonderful summer peaches from the Farmers Market and preserve them for the winter months. Serve them with hot baked ham at Christmas!


db Seabank Entertainment Complex, Marfa Road, Mellieha Bay, MelliehaT: 2289 1774 - 2289 1000 E: [email protected]

FREE PARKING AVAILABLE FOR ALL OUR GUESTS

Situated directly opposite Malta's largest sandy beach, Tramun Taghna o�ers an a' la carte dining experience in a beautiful setting. It is open from lunchtime till dinner and also serving co�ees, sweets and light snacks in the afternoon. Choose your

favourite cut of meat from our display and our chefs will cook it to perfection whilst you relax and enjoy the view.


Bin 311 Chardonnay is sourced from a single cool-climate region and each year the fruit selection is made to reflect the Bin 311 style. In 2014, fruit sourcing has come from Tumbarumba – one of Australia’s most exciting cool-climate, high altitude viticultural districts. Penfolds has worked with Chardonnay from Tumbarumba since the early 1990s. The Bin 311 style typically exhibits a mineral acid backbone, complemented by barrel fermentation and maturation in seasoned oak. Minimal filtration is employed, preserving elegant fruit flavours. Tasting Notes:Gentle lemon fruit on the nose. A little peachy, pear and creamy. Hint of almond, almost Soave like. Very crisp and a very slight grain. Creamy, a touch leesy but not oaky in flavour. Intensity and clarity is impressive. Lees management. Good length and clarity. Well balanced but a bit bland, though it may gain in interest with a little longer in bottle.

Imported by Charles Grech & Co. Ltd, Valley Road, B’Kara

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

Charles Grech & Co. Ltd., Valley Road, B’Kara Tel: 2131 5064

Bin 311 Chardonnay 2014 Penfolds, South Australia


There is something very soothing about the sound of the ocean. Maybe it’s because I was born on an island, surrounded by a vast, tireless expanse of water, or maybe it’s just a welcome break from the thrum of daily life, with its cars and smartphones and every other modern noise. Combine that in-nate attraction to the sound of water with good food and you have a match made in heaven.

This is presumably what Etienne’s is going for. It is tucked away in a small cove along the Cotton-era waterfront, an area that has undergone drastic regeneration over the past years, creating a hub of restaurants, gargantuan yachts sitting placidly at their moorings and one of the most desirable addresses on the island. Somehow (and perhaps thankfully) this stretch of quayside has remained something of a hidden gem. While I am certain that all the establishments along waterside do brisk trade, it comes mainly from those savvy to what the area has to offer.

Your stroll along the water will take you past

luxury yachts, the casino and a few buildings that are still waiting in line for their renovation. Em-braced by fortifications on both sides, Etienne’s is a great shelter from the rest of the world, whether you come by land or by sea - you can dock your boat right at his doorstep.

A selection of fresh produce awaits you, from the mozzarella to the shimmering fish of all differ-ent sorts. You might find you need a moment to take it all in - a regular menu complements the daily specials. We were started off by an amouse bouche of roast fig, topped with walnuts, caramel-ized onion and gorgonzola. It came in what looked like a swanky glass egg and the morsel inside was fantastic. The cheese played wonderfully with the onion and the walnuts crunched through the sub-tle smokiness of the fig.

A deconstructed caprese salad arrived for me next, with slices of tomato topped with rounds of mozzarella and a single basil leaf. When it comes down to it, that’s all you really need for the full

caprese experience and being neatly portioned makes for an interesting novelty.

The selection of meat looked more like a tour of South America than a menu, with Argentinian and Brazilian offerings rubbing shoulders with the classic bistecca Fiorentina and a sorely tempting veal rack. I chose a ribeye of Uruguayan extraction while my guest chose one of those plump, silvery fish from the display, after much deliberation.

In a world of information, true hidden gems are hard to come by. RACHEL AGIUS heads to Etienne’s Kitchen and Yacht Lounge to discover the secrets of the Vittoriosa Waterfront.

Wonderful surroundings and excellent fareEtienne’s Kitchen and Yacht Lounge


Neither of us was disappointed and our attentive waiter offering to clean the fish at the table was a welcome display of skill and attention to detail. The sides – roast potatoes and a mix of grilled veg - were moreish and there was little left on our plates in almost record time.

Dessert was, in a word, pretty. My tiramisu was presented in a tall glass, its layers visible and offering a distinctly artistic element to this clas-

sic sweet. My guest chose the chocolate fondant, which arrived on an oblong slate with a scoop of ice cream. Cutting into the fondant – the moment of truth – was just as satisfying as we’d hoped. Molten chocolate spewed out of the warm cake, prompting a flurry of action so as not to miss a single, gooey drop.

In all, a trip to Etienne’s is certainly worth your while. The walk along the promenade, the glow of

the limestone fortifications in the failing light and the spectacular view are part of the package. Poten-tial diners be warned – you will find you constantly have to split your attention between the wonderful surroundings and the excellent fare on your dinner table.

Wonderful surroundings and excellent fare

Find us on FacebookEtiennes-Kitchen-Yacht-Lounge

Etienne’s Kitchen andYacht LoungeFort St Angelo,Vittoriosa Waterfront,Vittoriosa.Tel: 99441390Web: www.etienneskitchen.com


Blanc de ChevalThe true thoroughbred� e arrival of the hot Mediterranean summer inevitably conjures thoughts of blue sea, light breezes and relaxed days by sun-kissed beaches, fi nished off with great seafood dinners at sunset. It seems appropriate then, that the Mediterranean is also home to a number of vineyards that produce exactly the kind of crisp, thirst-

quenching white wines which we all crave in this type of setting. � e Maltese, at the very centre of the Mediterra-nean and with Malta’s summer now in full swing, play no less a part in this envied lifestyle. Being very well aware of this, during the past year local winery Marsovin, has been working towards producing a white wine which

Blanc de Chevalquenching white wines which we all crave in this type of setting. � e Maltese, at the very centre of the Mediterra-nean and with Malta’s summer now in full swing, play no less a part in this envied lifestyle. Being very well aware of this, during the past year local winery Marsovin, has


just fi ts the bill, the result is Blanc de Cheval.It is no secret that Malta’s annual consumption of

white wines is larger than that of red wine, this is mostly attributed to the Maltese and the large infl ux of tourists demanding fresher white wines during the summer months, thus Marsovin felt the need to provide the wine market with another Maltese white wine at Premi-um level. � e name Blanc de Cheval coming from the notion of it being the white wine version of the already established premium red wine – Cheval Franc.

Blanc de Cheval is a private estate selection wine, meaning that it is made from grapes which are grown and managed by the Marsovin Winery. Chardonnay is the dominant grape vartiety complemented with a small percentage of Pinot Bianco to add complexity and aroma. Both varieties are grown at the Ramla Valley Estate in Xagħra, Gozo. � e location of this Estate par-ticularly favours the growth of the noble grape variety, Chardonnay. � e hillsides shelter the vines from the long hot summer days and the cool breeze coming from the bay helps the crop to retain its high acidity level, in turn producing wine with intense fruity aromas sup-ported with a very pleasant level of acidty which gives the wine its fresh mouthfeel and good structure.

� ese handpicked grapes are harvested around the second week of August when Marsovin’s viticulural team have decided that the fruit to acid ratio in the

grape has reached an optimal level, picking a few days earlier or later will eff ect the end result of the wine. Once picked the ball is passed onto the oenologist

who’s main role is to bring out the best of the grapes natural fl avour precursors by repsecting what has already been created in the vineyard. � e grapes are softly pressed, and left to ferment slowly in temperature controlled stainless steel tanks without any oak ageing of sorts, in order to ensure maximum freshness and fruit expression.

� e result is a medium bodied white wine with distinct fruity aromas of citrus and apples bursting into zesty fruity fl avours on the palate and ending with a pleasant lingering fi nish. � e suggested food accompa-niment would be most fi sh, prawn and shellfi sh dishes. � e wine can be also very well enjoyed in the winter months with white meats and a creamy lobster bisque, served slightly chilled at 10°C to 12°C.

� is special wine keeps on adding to the variety of wines the Maltese wine industry has to off er at Pre-mium level and will certainly turn out to be an ambas-sador for Maltese white wines.

Blanc de Cheval is available for sale in all leading retail and restaurant outlets. For more information email: [email protected]

Marsovin WineryMarsovin Ltd, The Winery, WillsStreet, Marsa, PLA 2234, MaltaTel: 2182 4918Email: [email protected]: www.marsovinwinery.com

Find us on Facebook -Marsovin Winery

Life istoo short

not to drinkA GOOD

WINE

41a, Ponsomby Street Gzira GZR 1071 • MaltaE: [email protected]

T: 2731 9017 • 9942 2035 • 9931 9017

winesandco

Wines & Co.


After 39 successful episodes, Gourmet Today TV has closed for the summer season, though you can still catch repeats on TVM. Summer comes with delicious sugary fruits and whether you are looking for sweet or savoury recipes, these add a particular depth of � avour. Try Michael Diacono’s watermelon sashimi; sashimi without the � sh! Sean Gravina uses melons and avocados to make a salsa for pan-fried scallops and local � gs in a giant vol-au-vent with crumbled goat cheese and Parma ham. For dessert try Pippa Mattei’s peaches in Sauternes for a fruitastic meal this summer. Look out for us again next October on TVM.

Summer fruits on Gourmet Today TV

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Watermelon sashimi

Ingredients• 2 large slices

watermelon, ideally seedless

• 4 tbsp sesame seeds• Salt• Soy sauce• Wasabi (optional)

Method1. Cut the watermelon into even squares and remove

any seeds if you aren’t using the seedless variety.2. Place the sesame seeds in a � at plate and dip the

one side of the watermelon chunks into the sesame seeds and place on a serving plate.

3. Sprinkle with a little salt and serve with soy sauce and wasabi if using.

Mich

ael Diacono

Suggested pairing:

ASTARTE DOK BY MERIDIANAThis premium wine is made exclusively from hand-picked, locally-grown Vermentino grapes. Astarte has a vibrant, straw-yellow colour with a pale green rim; intense aromas of tropical and fruits with hints of � owers; and a fresh citrus taste with a pleasantly acidic � nish. Perfect as an aperitif or paired with light eats such as oysters, clams and other shell� sh and seafood, various � sh carpaccios, sushi and sashimi and salads.

Trade Enquiries: S Rausi Trading Ltd. Wine & Spirit Merchants, Stadium Street, Gzira GZR 1301Tel: 2133 0447 Mob: 7909 3197 Email: [email protected] Web: www.meridiana.com.mtFacebook: Meridiana Wine Estate

D

This recipe fi rst

appeared on Gourmet

Today TV, aired on

TVM on 3 July, 2015.

Suggested pairing:

ASTARTE DOK BY MERIDIANAThis premium wine is made exclusively from hand-picked, locally-grown Vermentino grapes. Astarte has a vibrant, straw-yellow colour with a pale green rim; intense aromas of tropical and fruits with hints of � owers; and a fresh citrus taste with a pleasantly acidic � nish. Perfect as an aperitif or paired with light eats such as oysters, clams and other shell� sh and seafood, various � sh carpaccios, sushi and sashimi and salads.


Suggested pairing:

LA GIOIOSA PROSECCOThis lovely, dry Prosecco is a real lemony mouthful with a hint of almonds to � nish off. It’s great on its own and if you want to enjoy it as part of a meal, particularly with seafood.

Suggested pairing:

LA GIOIOSA PROSECCOThis lovely, dry Prosecco is a real lemony mouthful with a hint of almonds to � nish off. It’s great on its own and if you want to enjoy it as part of a meal, particularly with seafood.

Giant fig and goat cheese vol-au-vent

Scallops with melon and avocado salsa

Ingredients• 1 tbsp plain

fl our• 375g all

butter puff pastry

• Salt and pepper

• 5 fresh fi gs• 50g Parma ham• 75g butter• 75g caster sugar• 20g goats cheese, crumbled• Few walnuts, toasted• 1 tbsp micro leaf salad• 1 tbsp olive oil• 1 tbsp balsamic

Method1. Preheat oven to 190°C. 2. Roll out the pastry on a lightly � oured

surface to the thickness of a large coin. 3. Cut into large circles the size of a breakfast

bowl.4. Using a smaller shape cut a circle into the

pastry, taking care not to cut all the way through the pastry.

5. Season with coarse salt and freshly ground black pepper.

6. Place on a baking sheet and chill in the fridge for 20 mins.

7. Bake for 10 mins until the pastry has risen.

8. When the pastry is ready,

remove the circle from the top taking care not the break it.

9. Remove any remaining pastry from the inside and prepare to � ll the vol-au-vent.

10. Melt the butter in a heavy based frying pan then add the sugar.

11. Do not over stir just leave to melt over a medium/low heat until the sugar dissolves until it looks like a light caramel. Allow to cool.

12. Place the fresh � gs on the sides of the vol-au-vent.

13. Add the slices of Parma ham and crumbled goat cheese.

14. Spoon a few tablespoons of cooled caramel mixture and bake in the oven for 5 – 10 mins until the goat cheese starts to melt.

15. Sprinkle with toasted walnuts and micro herbs.

16. Drizzle with olive oil, balsamic vinegar and serve.

Serves 2Ingredients• Melon and avocado salsa• 1 avocado, diced• ½ small melon, diced• 5 cherry tomatoes, halved• 3 tablespoons fresh lime juice• ½ lime, zest only• 1 tsp chilli fl akes• 1 tbsp olive oil• Salt and pepper• Handful coriander, chopped• 8 scallops• Salt and pepper• Oilve oil• 1 tbsp butter

Method1. To make the salsa, mix together the

ingredients of the salsa and set aside until ready to serve.

2. Heat a pan with olive oil on high heat.

3. Remove the orange ovary from the scallop and place the scallops in the very hot pan.

4. Add the butter and baste the

scallops, removing from the heat as soon as they change colour (approx. 1 min on each side). It is important not to overcook them as they turn rubbery.

5. Serve the scallops on a bed of avocado and melon salsa and garnish with coriander, lime and fresh pepper.

Sean G

ravina

Sean G

ravina

This recipe fi rst appeared on Gourmet Today TV, aired on TVM on 10 July, 2015.

This recipe fi rst appeared on Gourmet Today TV, aired on TVM on 3 July, 2015.

August 2015 49GOURMET TODAY

Poached peaches in Suaternes

Serves 4Ingredients• 4 fi rm but ripe peaches• 1 tbsp lemon juice• 100g sugar• 400ml Sauternes (or other sweet wine)• 1 piece lemon zest• ½ vanilla pod, split lengthwise• Fresh mint leaves

Method1. Peel 4 peaches, put in bowl, sprinkle

the lemon juice and 50g sugar, stir, set aside.

2. Put 400ml wine, 50g sugar, strip of lemon zest and the ½ vanilla pod into a pot and bring to the boil till sugar dissolves.

3. Reduce heat and add peaches and cook for 5 mins.

4. Using slotted spoon, take out peaches and put into glass bowl.

5. Leave liquid in pot and continue to boil till reduced to a syrup (180ml)

6. Strain through a sieve onto peaches and leave to cool in fridge.

7. When ready to serve, put one peach and liquid into suitable glasses, garnish with mint leaves and serve.

This recipe fi rst appeared on Gourmet Today TV, aired on TVM on 12 June, 2015.

Pipp

a M

attei

Illuminating a smarter livingWe aim to give clients the widest possible choice of smart options to illuminate all kinds of spaces, large and small. To this end, we have introduced to the local market a vast selection of highly reliable and fairly priced lighting fixtures for architectural and decorative purposes.

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KITCHEN TRENDS

A kitchen design package is not complete without particular attention to its interior lighting. Nowadays, light fi tting options are end-less and one may feel a bit intimidated with the choice and, as a result, play it safe and go with what is recom-mended. As a designer, I put a lot of eff ort into light fi tting positions and designs recommended to clients for both exterior and interior usage.

Malta boasts a large selection of great light fi tting outlets which are sourced from all over the world. One particular supplier called Smart Creations in Birkirkara,

has lately impressed me with their fresh selection of light fi ttings. My favorite selections are the ones sourced from Scandinavian countries, featuring many copper and concrete fi nishes which can really dress up a modern day contemporary kitchen.

Open plan kitchen ambient lighting Achieving a backdrop of a warmer colour tempera-

ture led strip lighting, within the open plan. A hue of light is created around the kitchen to help as general directional lighting around the open plan space. When

watching television in an open plan layout it may play well to have light as a back drop of low lighting within the space, not making the space too bright and still hav-

ing access to the kitchen.

Directional overhead lighting Spots of light for designated seating and dining.

Consideration for lamp source and a moderate colour temperature allocated. � is enhances general dining experience with direct plate lighting.

Directional overhead task lighting Easily directed moderately warm light for cooking. A

three cluster light fi tting may have diff erent lamp sources off ering light of diff erent colour temperatures. Presenta-tion is important to the overall cooking experience and though having the right lights on workspaces may seem unimportant, it is only when you are shown the diff er-ence that it is possible to recognise this. A light spectrum that is on the cold side will make your greens look great, though meats require warmer colour temperatures. Being able to mix and match with the diff erent lights will result in a more appetising dish overall – more so if you taking pictures of your food!

Overhead ambient/task lightingWork top and cabinetry fl uorescent lighting, emitting

cooler light temperatures aiding colder colours within the space. As a result, this enhances the full colour spectrum within the space. � is particular type of light fi ttings aids in giving a generally strong working light which is consistent around low level cabinetry.

51

Sean CassarManaging Director Design Hub Malta

LIGHTING

Design Hub MaltaPezul LodgeWardia Hill, Wardia.Tel: 9944 1703Email: [email protected]: www.designhubmalta.com.mt

You can also � nd us on facebook: designhubmalta


Boutique hotels are all the jazz at the moment. Who wants to spend their holiday at the McDonald’s of hotels? (Homogenous rooms where it takes a few minutes of hard thinking to remember which country you are in just after opening your eyes). What travelers are looking for today is a real feeling of the country they are in – luxury with a local touch.

What better place to open a boutique pensione than in Valletta, a city where history and tradition are mixed with modern day luxuries, and all within walking distance of shops, cultural venues, bars and restaurants.

Trabuxu Boutique Living is a 400-year-old palazzo featuring nine individually designed rooms and suites with an individual fl air full of exclusive furnishings that capture the character and charm of Valletta’s rich history and culture.

Every room is a gateway into a diff erent world so that your stay at Trabuxu Boutique Living need never be the same twice.

� e Araba room exudes a refi ned and exotic Arabian infl uence, capturing the infl uences which over centuries have incorporated themselves into Maltese art and culture. � e eclectic colour pallette, soft furnishings and subtle accents make this room especially inviting. An ideal resting place for bohemians and travellers inspired by this region.

� e Napoleone room is inspired by the great man’s brief invasion and occupation of Malta during which he stayed in Valletta. Napoleon’s love for art, fashion

and travel are all expressed in the opulent interiors; antique furniture, gilded mirrors, ornate ornaments and the

luxurious ensuite will inspire you to want your cake and eat it too. � e

outdoor reading nooks provide the ideal space to enjoy the pensione’s ambience.

Fashionistas and eclectic art lovers will fi nd themselves at home in the Artista suite,

inspired by the Museum of Modern Art and other meccas.

� is luxury suite features bold artworks as well as colourfully

decorated designer furniture. � ese are just some of the experiences on

off er at Trabuxu Boutique Living which make a great escape from the rat race for locals as well as the perfect taste of the Maltese islands for visitors.

Trabuxu Boutique Living84 Hospital Street, Valletta Tel: 2122 6196Email: [email protected]: www.trabuxu.com.mt

Find us on Facebook - TrabuxuBoutiqueLiving

A new kind of luxury in the heart of VallettaTrabuxu Boutique Living

and travel are all expressed luxurious ensuite will inspire you to want your cake and eat it too. � e

outdoor reading nooks provide the ideal space to enjoy the pensione’s ambience.

art lovers will fi nd themselves at home in the Artista suite,

inspired by the Museum of Modern Art and other meccas.

� is luxury suite features bold artworks as well as colourfully

decorated designer furniture. � ese are just some of the experiences on

off er at Trabuxu Boutique Living which make a

Imported exclusively by Maisons Marques & Domaines | www.mmdusa.net. Find tech sheets and reviews on your mobile device: mobile.mmdusa.net.Go directly to Champagne Louis Roederer materials by clicking here.

THE EXCEPTIONAL WINESof Champagne Louis Roederer

92 pts. “The NV Brut Premier is a gorgeous wine

that stands head and shoulders above the vast

majority of wines in its price range. Apparently, it

is quite possible to make great Champagne that

doesn’t cost a small fortune.”

- A.G., Wine Advocate #1111, Nov. 2011

97 pts., Cellar Selection “...a perfect balance of richness and age worthiness.

It is full of apple flavor, and the mousse is very fine and almost impercep–

tible. As so often with a beautifully blended wine like this, a few minutes

breathing brings out extra complex flavors.” - R.V., Wine Enthusiast, 12.31.12

92 pts. "Flavors of white raspberry,

pear, citrus zest and grated ginger

show in this firm and lively version,

while hints of smoke and marzipan

add richness and linger on the

clean finish."

- A.N., Wine Spectator, 11.30.12

93 pts. "Finely knit, with a delicate

bead and racy acidity framing subtle

flavors of ripe cherry, spiced plum and

pink grapefruit zest, with hints of brioche

and date. This is very focused, yet

elegant, with a minerally finish."


93 pts. "Well-meshed and aromatic, with an airy

bead and delicate acidity enlivening the flavors of

white peach, green plum, and candied ginger,

accompanied by a hint of brioche. The lovely texture

and a minerally base note shine throughout."


90 pts. "Here the expression of fruit

tends towards brighter, more floral

white fruits, green apples/pears. The

wine’s balance and length are first rate.”

- A.G. Wine Advocate #111, Nov. 2011

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Every fruit and vegetable has its fair share of health benefits not least of these is the tomato. �e tomato is a pulpy, nutritious fruit commonly eaten as a vegetable and is a rich source of vitamins and minerals.

Tomatoes are native to Central America and were cultivated by the Aztecs centuries before the Spanish explorers introduced it the the Western World. �ey were yellow-coloured and about the size of a cherry tomato hence the name pomo d’oro, meaning yellow apples.

So surprisingly, the tomato, which has become syn-onymous with Italy, is in fact, not indigenous to Europe and many staple tomato based Italian dishes did not in face exist as we know them today.

It is difficult to imagine a kitchen without the use of tomatoes. �ey form the bases for millions of dishes throughout the world and loved for their flavour, colour and versatility. But tomatoes were considered poison-ous up until the 17th Century and in the US it was only until 1820 that Colonel Robert Gibbon Johnson who had brought the tomato to New Jersey and convinced the general public that this fruit may be consumed without causing any harm by announcing that he would eat an entire basket of tomatoes. A countless crowd gathered to view this spectacle, expecting him to bend over and die before their eyes but instead were amazed that he had in fact survived this feat.

• ThereisamuseumsolelydedicatedtothetomatoinParma,Italy.

• InSpainandItalytheywereknowaspomod’oro(meaningyellowapples).

• IlPomod’OroisanOperabytheItalianComoserAntonioCesti.

• OneoftheearliesttomatosaucerecipeswaspennedbyPaganini,thefamousItaliancomposerandviolinist.

• CookedtomatoesproduceevenmorelycopenebutdestroystheVitaminC.

• Addingtomatoeswithoutseedstoyourdiethasbeenproveninsomestudiestoreducetheriskofkidneystones.

• Asingletomatocanprovideabout40%ofthedailyvitaminCrequirement.

• Chinaisthenumberoneproduceroftomatoesaroundtheworld.TheUSissecond.

• Tomatoescanrelievesunburn.CombineFreshtomatopulpandyoghurttosootheyourskin.

Panzanella

Ingredients• 3largeslicesday-oldMaltesebread• 4large,ripeandjuicytomatoes,skinnedandfinely

chopped• ¾cupunwaxedcucumber,diced• ½redonion,finelysliced• 4tbspextra-virginoliveoil• 2tbspvinegar• 10freshbasilleaves,shredded• Saltandpepper

Method1. Tear the bread into tiny pieces and add the tomatoes, the

cucumber, the onion, the oil, the vinegar and the basil. 2. Season with salt and pepper to taste and mix until the

salad is combined well. 3. Allow to rest until the bread soaks up the juices. If it is still

too dry add a tbsp or more of water and give all a good stir. 4. Adjust the seasoning and serve approx. 2 hours after

preparation.

FunFacts

Juicy, red tomatoesBy GaBy Holland

PanzanellaisasimpleTuscan,tomatoandbreadsaladperfectasalight,healthy,summermeal.Delicious,localtomatoesandMaltesebreadareidealforthisdish.Althoughthissaladisdeadsimpleit’shugelyfalvourful,ratherlikeadeconstructedhobzbiz-zejt.Itisnoteasytodeterminewhetherarecipeisauthentictoitsroots.Alongtheway,peopleadoptandadaptaccordingtotheirtastesandoftenonedishandrecipeendsupbearinglittleresemblancetothesamerecipepreparedinadifferenttime,kitchenorcountry.Similarlytherearemanyvariationsto

thisdishbuttomatoesandbreadarealwaysthemainfeaturesofthesaladandhopeIkeptitasauthenticaspossible.Whilstsomerecipesdonotevenaddcucumber,lotsofothersdoandIthinkitworkswell.Becauseitissuchasimplesaladitisimportanttousethebestandfreshestingredients–extravirginoliveoil,freshtomatoesandbasil.Agoodpinchofrocksaltisvitaltoaddflavourandtohelpthejuicesofthevegetablesdotheirworkandmoistensomewhattheotherwisestaleandchewybread.Ifindthatthissaladisbestservedaboutanhourortwoafterpreparation.


Ingredients• ½ cup sesame seeds (keep extra for coating)• ½ cup chai seeds• 350g peanut butter• ½ cup pistachio• 2/3 cup ground almonds• Small handful sultanas• 2 tsp coconut oil• 1 scoop whey protein• 2 tsp hemp protein • 3 tbps cacao, for coating (optional)

Method1. In a blender mix all ingredients together until you have a

sticky paste.2. Scoop small amount and roll onto balls. 3. Coat balls in cacao or sesame seeds according to preference

or a variety of the two.

Serves 6

Ingredients• 500g fussili pasta, cooked • 250ml coconut milk• 350g peanut butter (crunchy or smooth) • 4 tbsp sweet chilli sauce • 1 red pepper, thinly sliced• 1 green pepper, thinly sliced• 1 small leek thinly sliced• ½ small chicken, cooked and shredded • 130g sweet corn• 4 tbsp water

Method1. To make the satay sauce, mix together peanut

butter, coconut milk, sweet chilli and water into a smooth paste and set aside.

2. In a large bowl add cooked fussili, chopped vegetables, chicken and satay sauce, and mix until combined.

3. Serve warm or cold.

Satay summer pasta salad

GOURMET TODAY56

Keeping your energy upThe summer heat sucks the life right out of you. Eating right will help you keep your energy levels up throughout the day. Cristina Dacoutros and Sergio Ruz Sanchez of Godlie’s Café in Gzira believe in healthy eating throughout the year, and while they do not shy away from a bit of cream or butter, or even a little frying now and then, eating freshly prepared food, even with some small sins will not only make you look trimmer but also feel better without losing out on the most scrumptious � avours. Check out some their ideas from healthy meals and snacks that will keep you moving throughout the hot season.

Healthy protein balls


Ingredients• 1½ cups cooked quinoa• 2 tbsp ground fl ax + 6 tbsp water• 1 cup baby spinach• ½ cup rolled oats fl our• ½ cup fi nely grated sweet potato• ¼ cup fi nely chopped oil-packed sun-dried tomatoes• ¼ cup sunfl ower seeds• ¼ cup fresh basil leaves, fi nely chopped• 2 tbsp onion, fi nely diced• 1 clove garlic, minced• 1 tbsp tahini• 1½ tsp dried oregano• 1½ tsp red or white wine vinegar• ½ tsp salt • 3 tbsp gluten-free all-purpose fl our

Method1. Preheat oven to 180°C. 2. Line a large baking sheet with baking paper.3. Mix the ground � ax and water in a small bowl and

set aside for 5 mins or so to thicken.4. Combine all ingredients together in a large bowl,

including the � ax mixture and the 1½ cups cooked quinoa.

5. Stir well until the mixture comes together. Don’t forget the � our because it helps bind the patties.

6. Shape mixture into ¼-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.

7. Bake for 15 mins, then carefully � ip cakes, and bake for another 8-10 mins until golden and � rm.

Baked quinoa patties

Goldie’s Café 118, Testaferrata Street,GziraTel: 21320931/ 79497444Email: info@goldie’s.com.mtWeb: www.goldies.com.mt

These are prefect as a light snack served with a green salad or as a substitute to beef patties in a lighter burger-like meal.

IMMERSE YOURSELF IN THE WONDERS OF THE ORIENT

With our various monthly specials available, travel through India, Laos, Vietnam and beyond

Visit our website, corinthia.com/palace or call us on 21440301 to book your table

CORINTHIA PALACE HOTEL & SPAT: 2144 0301


Gourmet Today’s picksAll-inclusive carvery buff et weekends at Ta’ Marija

Zonin ‘Top 50 Most Admired Wine Brands’

JUGS & TUMBLERS

Poco Loco

Tito’s Handmade Vodka

Don’t miss out on Ta’ Marija’s all-inclusive Carvery Buff et at just €25 on Saturday evenings and Sunday lunches complete with unlimited wine, water and coff ee. Bring friends and family to their carvery feasts, which come with a delightful choice of Mediterranean and Maltese dishes, also featuring a seafood medley. � eir traditional Maltese rabbit and “bragjoli” (beef olives) are always exclusively available, and leave room for home-made desserts. Popular singer Corazon entertains every Saturday night, and promises to enchant you with her powerful voice and emotional songs.

And for those who want to travel back in time whilst savouring exquisite food, don’t forget the Maltese extravaganza nights every Wednesday and Friday night, complete with strolling musi-cians and a superb Maltese folk dance show. Open Monday to Sunday, for lunch and dinner.

Zonin has qualifi ed again in the Drinks International magazine “Top 50 Most Admired Wine Brands” list at number 18, consolidating the brand in the top 50 most exclusive wine labels worldwide for second year in a row. Zonin also obtained the 12th position as the most ad-mired wine brand in Europe and the 2nd position in Italy within the top 50,. � e top list, selected by more

than 200 top international buyers, sommeliers, journalists and master of winemakers from more than 20 countries.Exclusively Represented by Charles Grech & Co. Ltd, Valley Road, B’Kara T: 2144 - 4400

� ese handmade Lifestyle Collection jugs and tumblers by Mdina Glass come in various colour combinations and a clear or frosted glass fi nish.

LANTERNSCreate a wonderful ambience with Mdina Glass handcrafted lanterns that come in a variety of colours, shapes and sizes as well as a choice of rope or leather handles.

Poco Loco Nachos come in many diff erent fl avours and forms and are perfectly matched with the Poco Loco dips.

Sacla Pesto RangeFreshly picked basil, pine nuts and freshly grat-ed Grana Padano go into the Sacla Classi Basil Pesto. Try some of their other varieties too. Distributed by Attard & Co. Tel 21237555

� is handmade vodka produced in Austin, Texas is microdistilled in an old-fashioned pot just like fi ne single malt scotches and high-end French cognacs. Made from yellow corn, instead of the more commonly used wheat or potatoes, Tito’s has a mildly sweet aftertaste, and is distilled six times.

Ta’ Marija RestaurantConstitution Street, Mosta Tel: 21 434444 Email: [email protected] Web: www.tamarija.com

Poco Loco

Tito’s Handmade Vodkathe 12th position as the most ad-mired wine brand in Europe and the 2nd position in Italy within the top 50,. � e top list, selected by more

Poco Loco Nachos come in many diff erent fl avours and forms and are perfectly matched with the Poco Loco dips.

Sacla Pesto RangeFreshly picked basil, pine nuts and freshly grat-ed Grana Padano go into the Sacla Classi Basil Pesto. Try some of their other varieties too. Distributed by Attard & Co. Tel 21237555

NM Arrigo LtdDistributed by NM Arrigo Ltd and available from Capt. A. Caruana, Old bakery Street, Valletta and St. Augustine, St. Julian’s. Tel: 21223755/21225039Email:[email protected]

Mdina GlassTAvailable from Mdina Glass outlets or online at www.mdinaglass.com.mt (with free delivery around Malta and Gozo on orders of €30 or more). Tel: 2141 5786Email: [email protected]

B’Kara T: 2144 - 4400

Freshly picked basil, pine nuts and freshly grat-

August 201560 GOURMET TODAY

StartersPiri piri calamari ................................................................7Tris of cerviche .................................................................31Watermelon sashimi ......................................................47Fig and goat cheese vol-au-vent ..................................48Scallops with melon and avocado ..............................48Panzanella ..........................................................................55

MainsTurkey burger ...................................................................8Lamb and beef burger ....................................................8Tuna burger .......................................................................9BBQ Texas rib-eye ........................................................15Penne Chloe ....................................................................30Couscous and herb salad ............................................36Paprika and tuna pasta salad ......................................37Summer rice salad .........................................................37Satay pasta salad ............................................................56Baked quinoa burgers ..................................................57

SweetsPeach frangipane ...........................................................10Black sesame ice cream ...............................................20Chocolate dipped cones ..............................................21Preserved peaches .........................................................38Peaches in Sauternes ....................................................49Protein balls ....................................................................56

Gourmet Today recipe index

Accessible SophisticationSet in the heart of Ta’ L-Ibrag, Vago provides a relaxing atmosphere for your daily dose of caffine, a casual meal or a glass of wine, premium whiskey or classy cocktail

6, Pjazza Navona, Triq ta’ L-Ibrag, SWQ 2031 Ta’ L-Ibrag, Malta • Tel: 2766 2027

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Gourmet Today Issue 35