FOODIST DEC 2017 ISSUE 5

December 2017 / Issue 05

Rural Tourism / Best Bavarian Markets / Christmas Recipes / New Gourmet Supermarket

Have yourself a merry little Christmas!

We believe that the festive season is the best time of year to spoil ourselves and indulge in nothing but the most delicious treats.

So join us at Flavours for an abundant buffet, or cosy up at Mokka with one of our renowned afternoon teas this Christmas. Our talented executive chef James Bar tolo, head patissier Jimmy Aquilina and their teams have combined only the best ingredients to come up with this year's festive menus.

Tel: (+356) 2356 1000 fb.goldensands@islandhotels.com www.goldensands.com.mt

WELCOME

A food itinerary

FEAST your eyes!

Whether its comfort food recipes for the winter months, with technique gleaned from older tradition, or a quick bite at a place which attracted national attention twice over, we have you covered with seasonal recipes and eatery suggestions.

We also have a series of recipes for the Christmas season and recipes to end your meals on a sweet note. As our international melting pot gets bigger, brace yourselves for some foreign-based recipes as well.

In addition, we also feature a section dedicated to our retailer partner, Park Towers Supermarkets. Spanning a selling area of 3,000 square metres across one floor plan, the Park Towers Supermarket in St Julian’s plays host to a great variety of departments including a bistro, pizzeria and coffee shop, where customers can enjoy food from the service areas at their own leisure before continuing with their shopping journey.

Foodist also gives an insight of what’s on offer in the rural tourism sector in Malta and Gozo. We’ve also got the gadgets section, featuring kitchen gadgets that help make healthy eating easy and ones which will most definitely get your mornings off on the right foot. Foodist goes way beyond eating… it catches up with a photographer whose passion for chiaroscuro is evident in his collection of moody food photos.

Wishing you a very happy festive season.

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Editor Anthony P. Bernard anthony@becommunications.com Design & Art Direction Peresso Design Studio www.peresso.webflow.io / m. 9925 8825 Printing Print It

Exclusively distributed to the Park Towers Supermarkets loyalty card holders and selected outlets such as delis, wine shops, cafes, bistros and restaurants. See outlets on page 52.

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Foodist is published by Be Communications Ltd, No. 81, Howard Street, Sliema, Malta SLM 1754 All rights reserved. Reproduction in whole or in part is strictly prohibited without written permission. Opinions expressed in Money are not necessarily those of the editor or publisher.

All reasonable care is taken to ensure truth and accuracy, but the editor and publishers cannot be held responsible for errors or omissions in articles, advertising, photographs or illustrations.

Unsolicited manuscripts are welcome but cannot be returned without a stamped, self-addressed envelope. The editor is not responsible for material submitted for consideration.

Cover photo by Ivan Ebejer follow Ivan on Instagram @ivanebejer

N O W

O P E N

N E W

M E G A

O U T L E T

F R E E

C U S T O M E R

AT

P A R K I N G

REGULAR SHOPPING HOURS Mon - Wed 08.00-20.00

Thu - Fri 08.00-21.00

Sat 07.30-20.00

Sun 09.00-14.00

CHRISTMAS EXTENDED SHOPPING HOURS Sun, 3 Dec 08.00-18.00

Fri, 8 Dec 08.00-21.00

Sun, 10 Dec 08.00-18.00

Wed, 13 Dec 08.00-20.00

Sun, 17 Dec 08.00-18.00

Sun, 24 Dec 08.00-18.00

Mon, 25 Dec CLOSED

Tue, 26 Dec 08.00-20.00

Sun, 31 Dec 08.00-18.00

Mon, 01 Jan CLOSED

Psaila Street, Santa Venera t. 2148 0807

Gorg Borg Olivier Street, St Julian’s t. 2137 8520

Spinola Park, St Julian’s t. 2138 1055

CONTENTS

Eat religiously

December 2017 / Issue 05

08 Maltese cuisine

15 The best markets to visit in Bavaria

20 Traditional Christmas recipes

25 Secret Christmas recipes

31 New gourmet-style supermarket

35 End your meals on a sweet note

38 A dish for the autumn season

44 Of Food and Mood

6

LOCAL

Maltese cuisine: Where past meets present ANNA MARIE GALEA suggests three Maltese restaurants to those looking for places to try out Maltese food – from the traditional pea cakes (paztizzi) to broad bean dip and rabbit ravioli.

PHOTOGRAPHY BY CHRIS SANT FOURNIER

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HANDED down for centuries from mother to daughter by oral tradition and acquired through imitation and instinct, Maltese recipes were not written down until very recently, thanks to poor literacy and a lack of necessity. Surprisingly, yet extremely fortunately for us, this manner of doing things was greatly instrumental in preserving typical Maltese recipes and when Marie Vella eventually compiled one of the first Maltese cookery books over 70 years ago, it had to be re-printed over and over again and translated into English, due to the high demand for the book (there are of course older cookbooks, but Ms Vella’s ‘Cooking the Maltese Way’ was one of the first which was widely distributed).

A quick flick through ‘Cooking the Maltese Way’ will show you that while many things have remained very much the same in our kitchens, when it comes to what is considered to be traditional Maltese food cooked in the customary way, there has been a level of evolution in terms of what Maltese people enjoy eating, as well as the ways in which Maltese food is cooked. Let’s take a look at how three very different establishments approach the concept of Maltese food:

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LOCAL

Tas-Serkin (aka Crystal Palace) Originally named tas-Serkin because the first person to have owned the place would serve hundreds of pastizzi to people who would come to the shop on their horse carts or serkin, tas-Serkin’s other moniker, Crystal Palace, is another remnant of its rich past as a number of British military men, who mostly hail from Crystal Palace in the United Kingdom, would frequently flock to its doors. Stationed at Mtarfa, these soldiers would meet up with their fellow countrymen while on their their breaks and many a time most would congregate, ending up in their very own version of the Crystal Palace that was so many miles away from them! Of course, to my generation and the one before it, a visit to tas-Serkin is usually the best place to end a good night out where you can watch the sun rise as you bite into that flaky, greasy goodness that tastes of home. Despite the fact that tas-Serkin’s management has recently changed, I’m happy to report that the taste of these delicious delicacies has not. There are far worse ways to start a great Sunday than having your sweet, milky tea poured into a glass (it really does taste better) and biting into a ricotta pastizz with a creamy, salty edge.

Charlie’s Inn Best known for its rabbit spaghetti which tastes exactly the same as your grandmother used to make it, Charlie’s Inn is a splendid example of how to combine what many would consider to be the traditional way of Maltese cooking with a bright and interesting future. Patrons can start their meal off with bigilla (broad bean dip), olives and even snails and choose from dishes like rabbit ravioli and

Seared Tuna, Saffron, Melon and Basil Ring of Fire METHOD Steep fish in cayenne and sear it in a very hot pan for a few seconds on each side. Make a sugar syrup by adding equal amounts of sugar to water. Add some lemon juice to your mixture and cook till it’s done. Add saffron to your mayonnaise according to taste. Scoop melon and plate fish to your liking.

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fried rabbit if they feel like going old school and a fresh swordfish carpaccio or seared tuna if they feel like sampling the freshest of produce in our seas. With generous portions and quality that some of the most renowned foodies on the island rant and rave about, it would seem that this blending of tradition with a new definition of what constitutes Maltese cooking, is particularly popular.

Cottanera wines are made from grapes grown at high altitude, on rich, volcanic lands. They are fine, exclusive and well-balanced wines. Cottanera vineyards around Mt. Etna are a true, natural, chemical laboratory. The company owners, aiming at oenological excellence, speak of their work as ‘vulcaenology’.

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LOCAL

Giuseppi’s Bar & Bistro Synonymous with fresh, seasonal produce cooked to perfection, there are few places more dedicated to bringing you the very best of Malta than Giuseppi’s Bar & Bistro.

Situated in Salina Bay, with beautiful views to boot, chef Michael Diacono and

his team have cooked up an extensive menu which changes according to season and which gives Maltese cooking a whole new meaning: from local fish to cocktails made with liqueur from the once ubiquitous prickly pear which used

METHOD

Baked Stuffed Meagre - Gurbell YOU NEED

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to dot many of our roads. Whether you’re after a new take on the Maltese staple of octopus or a willing candidate waiting to be converted into a lover of fresh fish like I was, Mr Diacono will surely be able to help you see Maltese food in a new light.

8 slices fresh French bread, crumbled

1 tbsp. raisins, soaked in water for 15 minutes

A handful of parsley, chopped

2 tbsp. roasted pistachio nuts, chopped

2 garlic cloves, chopped

Grated rind of 1/2 an orange

Chopped chili to taste

Salt and pepper

2 sundried tomatoes, chopped

2 tbsps. olive oil

Put the bread into a food processor together with the parsley, garlic, and chili and mix.

Transfer to a mixing bowl and add the chopped sundried tomatoes, drained raisins and chopped nuts. Season everything with the orange peel and salt and pepper. Mix in the olive oil. Fillet the fish and fill with the stuffing. Place into a baking dish and add a small wedge of orange to each fish. Drizzle with a little olive oil and a glass of dry white wine. Cover with foil and bake in a hot oven at 200 degrees C for not more than 15 minutes. To finish, brown the fish using a blow lamp, otherwise, crisp the fish lightly under a hot grill.

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Founded in 1605. Giuseppe Giusti is the oldest producer in the world. 17 generations of expert balsamic vinegar producers have brought Giusti to be recognised as a point of reference for enthusiasts of Balsamic Vinegar of Modena.

CULTURE

The best markets to visit in Bavaria

Veronica Stivala loves strolling through markets, discovering whimsy items on sale, tasting their gourmet delicacies, and supping in their own idiosyncratic atmospheres. Whether you are looking for a unique Christmas gift, fine alcohol or silver Viking jewellery, then these are the markets you should visit while in Bavaria.

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CULTURE

If you love food…

The name of the best market for condiments gives itself away.

Viktualienmarkt literally means ‘food market’. This is a beautiful market in Munich, which dates back to 1807 when it started off as a farmers market. It is picturesque with its attractively decorated stalls. From wooden Christmas decorations, to scented lavender hearts, dried flower decorations, and fresh flowers in tin cans, it is enjoyable to merely walk through this market. But most of all, we are here to talk about the food. There is something for everyone: from stalls selling meat and cheese, to fresh fruit, teas and baked goods, visitors can treat themselves to a plethora of delectable delights. And there’s more: strawberries, porcini mushrooms, asparagus and Christmas Stollen.

If you love being surprised…

Once a month, when the sun sets and the city is steeped in darkness, lit only by the light of the moon, the lights from the Night Market in Munich shine bright. Whether it’s vintage clothes, posters, collectible merchandise from the 1980s, handmade bags, a bowler hat, or an intricate silver-framed cameo, the night market has it all. Then stop and get yourself a coffee, a slice of cake, and perhaps a curry wurst. And even if you’re not there to buy or eat anything, the night market is worth a visit for its atmosphere, helped, of course, by the various bands and singers strums and riffs.

If you love medieval ware…

If pointy hats and flowing robes, lyre music, and silver Viking jewellery is your thing, then the Medieval Market at Wittelsbacherplatz, just off the central Odeonsplatz, Munich is the place to go. This relatively small market is of particular relevance to the city due to the fact that its first historical records date back to 1158, the peak of the Middle Ages. This is essentially a themed Christmas market so it is only open once a year, from the end of November to Christmas Eve. You will enjoy strolling along the little huts selling themed trinkets and leather inscribed notebooks, while listening to a madrigal performance. You will also most definitely enjoy a glass of mead, served with a sugar cube that has been set alight.

If you love your liquor…

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More than 100 international sellers of beer and spirits flock to the annual Finest Spirits Festival in Munich, which is being held between January 26 and 28. Admittedly, this is more of a fair than a market, and attracts stockists too, however if fine alcohol is your thing, you will not be disappointed. Sample a long list of fine drinks: from beer to blended, corn, single malt rye and vatted whisky, Irish whisky, bourbon, brandy, cognac, gin, grappa, liquors, rum, tequila and vodka - you will find it difficult not to find something that appeals to you.

This Christmas Welcome Home Casa Modena

CULTURE

If you’re looking for unique Christmas presents…

Germany is the place for Christmas markets and the entire country becomes dotted with them in the run-up to Christmas. With about two million visitors a year the Nürnberger, Christkindlesmarkt is one of the largest Christmas markets in Germany and one of the most famous in the world. The market features a special international fair, with stalls representing various countries, meaning you can source your gifts from far and wide, all from the same market. One cannot talk about the Nurenburg Christmas market without mentioning its famous sausages or its gingerbread, which are on sale in abundance.

If you love rarities and curiosities…

The Auer Dult is one of Munich’s oldest markets, taking its name from an old German word meaning ‘observance’. The Au refers to the name of the area which hosts the market and you will need to head to Mariahilfplatz to reach the market. This was originally a fair held in connection with an ecclesiastical celebration, attracting dealers selling junk items, quacks and performers. Such fairs were first mentioned as far back as 1310. Nowadays, the Auer Dult boasts a huge jumble sale offering a wide range of rarities and curiosities from the old days, including authentic traditional garments, be it lederhosen or dirndls.

The market is also renowned for its sweet attractions, from horseback riding, a puppet show to merry-go-rounds, one of which features a historic organ. Worthy of note is that this market is held only three times a year. In 2018, the market will be open between April 28 to May 6, July 28 and August 5, and October 20 to 28.

If you want fair trade and artisanal goods, you have it The Tollwood is known as the ‘market of ideas’. Its name derives from the many handcrafts and organic delicacies that are on sale at this market. The market opens twice a year only, once in the summer and in Christmas, and is conveniently located at the exit of a train station, Theresienwiese, the same place where the much soughtafter Oktoberfest is held. With a strong environmental agenda, the market promotes many sellers of recycled and environment-friendly goods. Favourite purchases of mine include a fruit bowl made from a recycled LP and three dishes made from recycled paper.

If you like flea markets…

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The flea market at Riem is one of the largest of its kind in Bavaria.

From as early as 7 a.m., the market is already brimming with patrons in search of a good find. In true flea-market style, you will find wares strewn out on blankets, piled on a table, or even directly out of a car boot; pots, pans, vacuum cleaners, televisions, speakers hi-fi systems, and perhaps even a full DJ system are up for grabs. The market is open on Saturdays, two to four times a month, but check the dates on the market’s website to avoid disappointment.

Attard & Co. Food Ltd - Tel: 21 237555

facebook.com/attardcofood www.attardcofood.com

RECIPE

Traditional Christmas recipes for cooks with little kitchen counter space

Part-time graphic designer, lecturer and full-time rogue chef Matthew Mamo has been feeding his friends and family for years. Whether it’s curing his own salmon, making brioche buns from scratch or treating them to his mushroom risotto, there are few things that Matthew can’t turn his hand to. We will be looking at updated versions of traditional Maltese Christmas recipes that have been adapted in a bid to make them practical for today’s cooks with less counter space in their kitchens.

Turkey stock & tortellini broth YOU NEED 1.2 – 1.8 kilograms mixed chicken and turkey (wings, backs and/or necks) 2 tablespoons of olive oil, divided 4 litres of water 1 large onion, unpeeled and halved through the root end 2 medium carrots, scrubbed and coarsely chopped 2 celery sticks, coarsely chopped 1 bunch parsley 3 sprigs fresh thyme 3 bay leaves

METHOD

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Heat 1 tablespoon of olive oil in a stockpot or large pan over a medium-high heat. Place the mixed poultry in the pot and cook, stirring occasionally, until the meat is evenly browned.

Remove from the pot and set aside.

Lower the pot to medium and heat the remaining tablespoon of olive oil before adding the onion, carrots, and celery and cooking until the vegetables are softened and

10 black whole peppercorns

lightly browned, stirring occasionally.

Add the poultry back to the pot along with the water, fresh parsley, thyme, bay leaves, and black peppercorns. Partially cover the pot and simmer the stock for a minimum of 3 hours.

Remove the larger pieces of poultry and vegetables using a slotted spoon and strain the broth through a sieve into a bowl. Discard the poultry and vegetables before placing the

stock in your refrigerator to cool for an hour.

Once cold, use a spoon to remove the layer of fat that will have set on the surface of your stock.

To make the tortellini broth, bring some of the turkey stock to a simmer before adding carrots cut into rounds and the desired quantity of tortellini.

Excess stock can be stored in serving sized containers and frozen for as long as 6 months.

Turkey Leg Roulade YOU NEED

Turkey leg roulade 1 turkey leg, skin on and deboned 1 small shallot, minced 1 clove garlic, minced 1 bunch parsley, chopped 1 bunch rosemary, trimmed and chopped 4 sprigs thyme, trimmed 100 millilitres olive oil 1 tablespoon black peppercorns, crushed Salt and pepper for seasoning

For the gravy 500 millilitres turkey stock Butter, as needed 30 grams plain flour Salt and pepper to taste

METHOD Pre-heat your oven to 190째C. Combine shallot, garlic, parsley, rosemary, thyme, pepper, and olive oils together in a small bowl and set aside.

Lay down a generous quantity of aluminium foil and place the turkey leg on it, skin side down. Season the meat generously with salt and pepper, and brush with olive oil and herb mixture.

Working from the long edge closest to you, begin rolling the turkey leg into a log measuring approximately 4 inches in diameter. Wrap the turkey log in the foil and twist the edges to secure the shape tightly. Place the bundle on a wire rack set on a rimmed baking sheet.

Roast until an instant read thermometer inserted through the foil and into the centre of the turkey reads 63째C, about 1 hour. Remove from the oven and leave to rest for 40 minutes before refrigerating overnight.

Bring out your turkey roulade 2 hours

before serving. Remove the foil and allow it to cool down to room temperature, once again seasoning with salt and pepper.

Preheat the oven to 220째C. Place the turkey roulade on a wire rack set on a rimmed baking sheet, and roast until and instant read thermometer reads 60째C, about 25 minutes.

In the meantime, prepare turkey gravy to serve with the roulade. Melt butter in a saucepan over medium heat, being careful not to let it burn. Whisk in flour to form a thin paste and allow it to cook for a few minutes. Add some of your leftover stock to finish the gravy. You can add stock for a thinner gravy or cook it for longer and reduce it for a thicker result. Taste for seasoning and add salt and pepper accordingly.

To serve the turkey roulade, cut into slices and immediately drizzle with some of the gravy. Serve additional gravy at the table.

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RECIPE

Imbuljuta trifle YOU NEED

For the sponge Non-stick cooking spray 125 millilitres milk 58 grams unsalted butter 200 grams plain flour 2 teaspoons baking powder 3 large eggs, room temperature ž teaspoon salt

METHOD

170 grams sugar

Start by preparing the sponge cake.

Place a rack in the centre of your oven and preheat it to 180°C. Lightly coat a 13x9� baking pan with non-stick spray and line with parchment paper, leaving a little overhang on each side. Lightly coat the parchment paper with non-stick spray.

Place the butter and the milk in a saucepan over a medium heat and stir until the butter has melted. Remove from the heat and set aside to cool.

In the meantime, mix flour and baking powder together, and sift using a fine mesh sieve into a small bowl.

Using an electric mixer beat the eggs slowly, gradually increasing the speed until they are fully combined. Add the salt and continue beating for another minute or until the mixture begins to foam.

Reduce the speed to low and carefully add the sugar before mixing on a high speed for another 4 minutes or until very light and pale yellow. Return the mixer to a slow speed and add your dry ingredients on a medium speed until there are no lumps. Beat in milk and butter mixture, and tangerine zest until just combined.

Scrape mixture into pre-prepared pan and bake until sponge is golden brown and a tester inserted into the centre of the cake comes out clean, 15-25 minutes. Allow the cake to cool before assembling the trifle.

Start making the chocolate custard.

Bring the milk, 60 grams of the sugar,

1 tangerine, zested

For the chocolate custard 500 millilitres milk 120 grams granulated sugar 1 teaspoon vanilla extract 5 egg yolks 40 grams cornstarch 200 grams dark chocolate, melted 4 cloves

For the assembly 250 grams ricotta 1-2 tablespoons icing sugar 1-3 tablespoons milk 1 pinch ground cloves

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Cooked chestnuts, coarsely chopped Cointreau to taste 1 tangerine, zested

vanilla and cloves to the boil. In the meantime, beat the egg yolks and remaining sugar together before adding the cornstarch to the mixture. As soon as the milk reaches a boil remove it from the heat and discard the cloves. Temper the egg mixture with one third of the hot milk while whisking constantly.

Pour the tempered egg mixture back into the saucepan with the rest of the milk before returning it to the heat.

Bring back to a boil and continue to cook, whisking constantly, until your custard has thickened, about 2 minutes.

Stir in the melted chocolate and transfer to a flat container in order to allow the custard to cool slightly before assembling the trifle.

Begin preparing to assemble the trifle.

Whip the ricotta with the icing sugar and ground cloves, adding just enough milk to achieve a piping consistency. Slice the sponge cake into rounds the size of your serving vessels. Put down a layer of sponge and drizzle it with some Cointreau liqueur.

Top with some of the chocolate custard and scatter some chestnuts. Repeat layers one more time before topping with a final layer of sponge and piping the top of the trifle with the sweetened ricotta.

Decorate with orange zest and additional chest nuts and serve.

The trifles can be assembled up to a day in advance and refrigerated until serving.

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RECIPE

Chefs Luke and Chrys let us in on their

Secret Christmas recipes

It isn’t Christmas without food and no one knows this better than Luke Sciberras, Executive Head Chef of renowned restaurant Fat Louie’s and Chrys Mangion of scrumptious Mummies Yummies fame. Anna Marie Galea speaks to Luke and Chrys, who share some of their Christmas secret recipes and remind us exactly why it is the season to be over-indulgent!

Make-ahead Christmas recipes One of the reasons I chose these recipes is that they can both be made well in advance and actually do taste better with time. Considering everyone is busy during the Christmas period, this might help people avoid lengthy preparation time on the day of an event. While the parfait doesn't really require much skill, it definitely yields a nice result. On the other hand, while the raw materials for the terrine are cheaper and making it does require a certain amount of skill and patience, the result is equally satisfying.

Luke Sciberras

Luke Sciberras

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Foie Gras Parfait YOU NEED 500g foie gras 350g fresh cream 100 millilitres white port wine 50 millilitres cognac 1 teaspoon pink peppercorns Thyme 6 egg yolks and 2 whole eggs 1 litre milk 4 pomegranate 3 gelatine leaves

METHOD Soak the foie gras in milk for an hour and after patting dry with a paper towel, gently break the lobe into pieces and remove as many veins as possible. Add the port, cognac, thyme, and pink peppercorns to a small pot, bring to a boil, reduce by half and strain.

In a blender add the foie gras chunks and port

reduction and pulse till combined, continue to pulse while adding eggs till you achieve a frothy consistency, mix in the cream and season to taste with salt and white pepper, stain through a fine sieve.

Pour the mix into a terrine mould or individual ramekins. Place ramekins in an oven proof dish and fill with hot water to half way and cook in the oven at 150 degrees Celsius for roughly 15 minutes till the mix is set and gives a slight wobble in the centre. Once the parfait has cooled down, top with pomegranate jelly and keep refrigerated Pomegranate jelly Soak the gelatine leaves in cold water. Peel the pomegranate and place in a blender with 3 tablespoons of sugar and blend on high speed. Strain through a fine sieve.

Bring to the boil, remove from heat and whisk in gelatine

Pork head terrine YOU NEED 2 pork heads split in half 2 smoked ham hocks 300 millilitres red wine Carrots, celery, onions, bay leaves, peppercorns, thyme, rosemary, lemon Chicken stock

METHOD Chop all the vegetables into rough chunks and place in an oven proof dish along with the pork heads, ham hock and red wine then top up with chicken stock till the heads / cheeks are submerged. Place a tight-fitting lid or in turn cover the dish using a layer of baking paper and foil. Cook at 150 degrees Celsius for 2.5/3 hours or until the meat is just starting to pull away from the bone easily.

Set the pork heads aside to cool down enough to handle, strain the cooking liquid into a pot and reduce down to 1/10 of the original volume. Once the heads cool down, peel the skin off and gently pick all the meat from the bone and discards any excess fat or cartilage.

Taste your reduced cooking liquor for seasoning and adjust according to your liking. This will be used both as a seasoning for your meat and also as a binding agent in place of gelatine. Gently toss the meat and cooking liquor together and check seasoning again.

Pack the meat firmly into a terrine mould making sure it’s compact. Press the terrine down using another terrine mould of the same size and put weight on it (cans of tomatoes for example) and refrigerate overnight.

When ready to serve place the terrine mould face down on a chopping board and tap the top of the mould till it drops. Slice to desired thickness and serve at room temperature with some warm crusty bread and Dijon mustard.

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RECIPE

Calling all lovers of breakfast Easy to make, these recipes make for a decadent breakfast – and if you can’t be indulgent at Christmas, when can you?

These family favourite recipes, both incorporating the smells and tastes of all things Christmassy, can be prepared the night before, helping prevent any stress attributed to Christmastime and leaving plenty of time to open presents whilst the house is engulfed with the smell of cinnamon.

Chrys Mangion Chrys Mangion

YOU NEED 135g plain flour 1 teaspoon baking powder ½ teaspoon salt 2 tablespoon light brown sugar 130 millilitres milk 2 medium eggs, lightly beaten 2 teaspoons ground ginger 2 teaspoons ground cinnamon

METHOD Combine the flour, light brown sugar, ginger, cinnamon, and salt in a large bowl. In another bowl, whisk together the eggs, milk, molasses, and oil. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest for ten minutes or in this case, overnight. For the pears, chop and gently toss the pears in a bowl with the brown sugar.

Place a non-stick pan lightly coated with oil over medium-high heat and cook the pears till soft and golden, add 1 tablespoon of water, stir and set aside.

In the morning: Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter.

Serve the pancakes with the warmed pears and a dollop of the Greek yogurt.

3 tablespoons molasses 1 tablespoon vegetable oil 2 pears (or apples) peeled, cored and chopped 1 tablespoon light brown sugar 500 millilitre tub of Greek yogurt

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Gingerbread pancakes with warm pears

Cinnamon French toast bake YOU NEED Butter, for greasing 1 loaf of Maltese bread cut into cubes 8 eggs 1/2 cup cream 1/2 cup granulated sugar 1/2 cup brown sugar 2 tablespoons vanilla extract 1/2 cup plain flour 1/2 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt Freshly grated nutmeg 100g butter

METHOD For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a separate bowl. Stir together using a fork. Rub in the butter to until it resembles crumbs. Store in a re-sealable plastic bag in the fridge.

In the morning, preheat the oven to 180 degrees Celsius. Remove the French toast batter from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Serve warm with optional blueberries.

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Produced using only olives from our mother land of Sicily

LOCAL

Meet the locals: Rural tourism in Malta and Gozo ANNA MARIE GALEA gives an insight of what is on offer in the rural tourism niche sector in Malta and Gozo.

DESPITE the fact that both Malta and Gozo could potentially offer opportunities for rural tourism to flourish, this particular sector of tourism is in many ways still in its infancy, a paradox given the fact that many of those that could have contributed to it in one way or another, are slowly but surely disappearing.

Indeed, despite the richness of sources in the form of farmers, breeders and artisans that Malta had just 50 or 60 years ago, the amount of people who know how to weave the traditional way using sheep’s wool or even work the family fields, is ever decreasing. Merill and Ta’ Mena – two commercial agritourism enterprises - are both dedicated to giving tourists and our fellow countrymen the

opportunity to try genuine local products whilst taking in the best of our local surroundings, with Merill in particular placing an emphasis on their mission to create alternative experiences which are not only informative and fun, but which are also able to directly contribute towards the muchneeded conservation of the environment as well as the empowerment of rural communities.

Indeed, so dead set are Merill at making a difference, that they have created a network in order to be able to bring together and support farmers and artisans. Here are a few things offered by both Merill and Ta’ Mena which are sure to have you wanting to jump onto the rural tourism bandwagon:

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LOCAL

Local entities Merill and Ta’ Mena are both dedicated to giving tourists and our fellow countrymen the opportunity to try genuine local products whilst taking in the best of our local surroundings

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Merill Thanks to the fact that Merill has the human element at the core of its ethos, the rural tours it offers have developed in such a way that visitors can meet and talk to farmers and artisans. Merill constantly strives to grow its network of people further and help find farmers and artisans new markets for their products whilst giving them a platform to show off their wares and speak about their own experiences. Thus, group organisers are encouraged to choose itineraries which include visiting particular venues or locations.

The best way to experience the rural environment is to walk and be in it and guests are encouraged to get their hands dirty. Merill offers both private as well as shared tours and in both cases, guests are invited on rambles in areas such as Rabat, Mgarr and the outskirts of Mellieha where agriculture is still predominant. While moving from scenic area to area, guests do not only have the option to buy products straight from the farmers they meet but they also have the opportunity to enjoy a light lunch in a privately owned olive grove. Remaining true to its rural roots, the lunch includes traditional bread, tomato paste, extra virgin olive oil, olives, other condiments and local estate wine.

The Galantino olive mill has been producing high quality Extra Virgin Olive Oil since 1926. The olives are handpicked at the best stage of ripeness, carefully selected, washed and then cold-pressed using the traditional stone grinders. The groves of the Galantino

estate, with over 15,000 olive trees, are located near Trinitapoli, a little town nestling in the Margherita nature reserve, looking out onto the Adriatic Sea. It’s on this land, with its favorable climate, that Gianvito produces oils on the cutting edge of quality.

LOCAL

Ta’ Mena Situated in Gozo on the main road from Rabat to Marsalforn, Ta’ Mena Estate was set up in 1971 by Carmena Spiteri and her husband Frank. After the project was partially shelved on her death in 1986, almost 20 years passed before the Spiteri family chose to pick up where Carmela had left off. After regenerating and enlarging their estate and integrating agriculture and tourism, they eventually opened the estate to the public with the intention of teaching visitors about the wine and food processes which they felt were central to Gozitan culture and family tradition. Ta’ Mena organises guided tours around the estate and also offers agricultural experiences such as fruit picking, wine-making and olive pressing.

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With a main focus on food, visitors can get to taste fruit, olives, herbs and vegetables straight from the estate or opt to buy products such as traditional kunserva (a concentrated form of tomato paste), pure Gozo honey, jams, cheeses and extra virgin olive oil. All the products that one can purchase from the estate are produced in-house using traditional methods and natural ingredients only. Visitors can choose to taste traditionally made cheeselets, which are made using sheep’s milk and fresh sweet tomatoes brought straight from field to table served with fresh crusty bread or can opt to have a barbeque in the middle of the estate with a variety of fresh meats. In addition to this, Ta’ Mena offers the unique opportunity to use the estate to celebrate a marriage, anniversary or birthday, or for any other function.

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RECIPE

End your meals on a sweet note Jimmy Aquilina, Patissier at Radisson Blu Resort & Spa, Golden Sands shares two desert recipes that can be whipped up in a flash while still looking impressive and tasting absolutely delicious.

Milk chocolate & banana mousse YOU NEED 250grms ripe banana 280ml liquid cream 120grms glucose 550grms milk chocolate 8grms gelatine 500grms semi-whipped cream

METHOD Heat the banana with the glucose and the liquid cream. In the meantime soak the gelatine in cold water and add to the hot cream.

Pour over the chopped milk chocolate and finally add the semi-whipped cream. Pour into the desired moulds.

Red fruit sorbet YOU NEED 500grms frozen berries 40grms glucose 130grms sugar 300ml water

METHOD In a pan heat the water, then add the sugar and the glucose and bring it up to 85 degrees Celsius.

Pour it over the fruit and blend.

When cold, put it in an ice-cream machine and churn.

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RECIPE

End your meals on a sweet note James Bartolo, Executive Chef, at Radisson Blu Resort & Spa, Golden Sands, delivers a fine selection of recipes that will leave you pleasantly surprised in time for the Christmas season Seared scallop with sesame seeds, pickled ginger and grapefruit YOU NEED 3 scallops Coriander and micro herbs 1 tbsp olive oil 4 pink grapefruit segments 1 chili pepper 1 spring onion Pickled ginger Sesame seeds Salt & pepper

METHOD Heat a thick-bottomed pan to a high heat and add the olive oil. Dip the scallops in the sesame seed and add to the pan. Cook until golden on both sides, season with salt and pepper.

Place the scallops on a plate and garnish with coriander, micro herbs, grapefruit segments, pickled ginger, sliced chili pepper and spring onion.

Five spice roast duck breast Honey glazed root vegetables Wilted spinach METHOD Pan jus YOU NEED 1 duck breast 200 grms root vegetables 30grms fresh cranberries Fresh spinach 1 tsp five spice 2 tsp honey 100ml orange juice 1 tbsp olive oil 50ml port

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Salt & pepper

Cut the root vegetables into cubes and fry in a hot pan, add the honey and roast in a hot oven with the cranberries for 15 minutes until tender.

Season the duck breast with salt, pepper and five spice and place skin side down in a cold frying pan, place on high heat and gradually get the temperature to rise. Roast in hot oven for 5 minutes.

Remove the duck breast from the pan and set aside, wilt the fresh spinach in the same pan and set aside.

Add the port and orange juice and reduce on high heat.

Cut the duck breast in half and place on the wilted spinach, place the root vegetables round the duck breast and finally add the pan jus and serve.

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SUPERMARKET

New gourmet-style supermarket THAT SPOILS SHOPPERS FOR CHOICE PHOTOGRAPHY BY SEAN MALLIA

A new supermarket has opened in St Julian’s, forming part of the new Spinola Park commercial complex located just opposite the picture-perfect Spinola Bay. The Supermarket, spread across a convenient single level which helps in saving shoppers’ time, is a well-lit supermarket which takes shoppers to a new level, playing host to several eat-ins, food stations, a wide range of quality products, including the sought-after French brand Carrefour, a kid’s area and a unique concept of having your food cooked while you shop where the smells and the sights of cooking can help you work up an appetite.

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THE recently opened Park Towers Gourmet supermarket was the next obvious step for the Park Towers chain following the refurbishment of the flagship store in St Venera which laid the ground work for bigger things.

The new supermarket boasts comfortable aisles, large shelving spread over 3,000 square metres, with special areas displaying premium products, gluten-free products, bio products, special offers and lighting that attractively stages all the products. The fresh food area, apart from having the usual butcher counter, fish

counter and fruit & vegetable counter, has an area of eat-ins as well, along with a string of food stations where one can have a coffee with some custom-made fresh cakes, freshly baked filled ciabattas, pizzas cooked while you wait, fresh fruit which can be carved in shapes unimaginable, and a bistro where one can choose any piece of meat from the butcher, and have it cooked for a small charge.

The store’s hanging light fixtures and industrial-style dÊcor inject a contemporary twist to the place.

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SUPERMARKET

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Photo by Chris Sant Fournier

Photo by Chris Sant Fournier

Everything was strategically planned, from the warm lighting – which primarily focuses on the products to make shopping easier for patrons – to the calming coloured pale wood flooring.

Photo by Chris Sant Fournier

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SUPERMARKET

A new aid that cannot go unnoticed is a trolley for the elderly where patrons have the possibility to sit on the trolley should they tire out during their shopping experience and a magnifying glass made available which is wired to the trolley should they have difficulty reading any product small print.

Director Chris Borg explained that the Northern Italian company Schweitzer who are shop-fitting experts were behind the interior décor of both their supermarkets. Schweitzer is responsible for the interior décor of stores the likes of Metro, Globus, Fenwick Food Hall and La Fayette in Paris, among other top stores.

“Everything was strategically planned, from the warm lighting – which primarily focuses on the products to make shopping easier for patrons – to the calming coloured pale wood flooring.”

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Mr Borg highlighted that “Whilst always trying to give our customers the best prices possible, the supermarket is above all convenient as it is positioned across one floor, and is also trying to give that little bit extra in the latest global food designs”.

Unique concept of cooking for shoppers upon request Patrons have the option of purchasing meat from the supermarket butcher (including well-priced dry-aged meat) and having it cooked by the in-house bistro chef within your view for maximum transparency. Both the butcher shop and bistro are operated by In-House Butchers – the same operators of the St Venera Park Towers butcher.

Other eat-ins within the supermarket include a pizza and pasta place with an open kitchen only good cooks embrace which also offers some mouth-watering freshly baked ciabattas operated by Experia Eatery. There’s also a coffee station operated by the renowned Cake Box, where customers can hang out and treat themselves to a portion of freshly baked cake and a hot drink. Apart from the eat-ins, are a delicatessen with some of the best cheeses available on the market operated by Experia and a fish monger with a broad display of fresh fish run by Stella Rossa Fisheries.

“We want to be known as the supermarket with one-stop shop solutions that cater to all who want to experience the gourmet style of shopping,” Mr Borg said.

And if you have people home, you can order your ready-made food that same day and collect it at your convenience – shopping made easy.

The supermarket also has free customer parking.

Get to know the

Proseccos of

Villa Sandi

his bubbly wine is a perfect choice for many occasions - brunch, lunch, dinner, toasts, picnics and celebrations, to name a few. Prosecco is made from the Prosecco (Glera) grape, in the Veneto region, in the Northeastern part of Italy.

This wine undergoes a fermentation process and the end result is bubbly, fruity and bright - and made for drinking immediately. The main brand offers still, sparkling and semi-sparkling wines and a range of different spirits.

ROSÉ IL FRESCO

DOLCE SANDI SPUMANTE DOLCE

The Villa Sandi estates are located in the most renowned areas of winemaking D.O.C. and D.O.C.G. between Veneto and Friuli Venezia Giulia.

PROSECCO D.O.C. TREVISO IL FRESCO

ASOLO PROSECCO SUPERIORE

PROSECCO SUPERIORE MILLESIMATO VALDOBBIADENE

RECIPE

A dish for the autumn season Imbued with technique gleaned from older tradition and using best of the season ingredients, Rocksalt’s Norwegian-born head chef Tor Holmedal gives us an insight of what’s in for the Rocksalt foodie.

PHOTOGRAPHY BY CHRIS SANT FOURNIER

Lamb WE chose this particular dish as it is the main of our tasting menus, besides the fact that it’s one of the chef’s favourites.

The elaborate dish involves a lot of preparation and dedication and entails many elements which, to our delight, do not go unnoticed by foodies. We used different cuts of lamb, aubergines, truffles, mushrooms and potatoes since they are nice autumn produce perfect as comfort food with the rainy season gradually kicking in. The rest of the ingredients were used spontaneously as we tried different ways to prep, cook and plate the lamb.

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RECIPE

Veal cutlet with potato skins CUTS of veal, especially the cutlet, are nice to serve to guests, should you invite them home. When meat is served on the bone, it’s always tastier and is more pleasing to the eye. The potato salad accompanying this dish is a special family recipe which the chef’s mother used to use when he was younger, and although his dish is appetising and tastes fantastic, the chef still insists that his mother’s dish tastes better!

YOU NEED

Potato Skins

Chive cream

2 kg potato

2 cups crème fraice,

1 kg smoked bacon

1 Bunch chives

200 g mozzarella

1 clove garlic

200 g cheddar

1 lemon

200 g quality butter

1 shallot

METHOD Wrap your potatoes in aluminum foil, and bake at 180ºC for 50 minutes. After, cool down in the fridge. When cold cut in half and scrape out the inside. Then fry in a fryer or pot at aprox 110ºC for 5 minutes. After cooling down again, fry a second time at 2 minutes at 180ºC. Brush with brown butter before serving.

Finely slice your chives, shallot and garlic. Mix together with the crème fraice, and season with lemon juice of half a lemon, salt and pepper.

Dice your bacon into small cubes, put in a medium heat pan with 400g of butter, and fry until the butter turns brown. After drain, and fill into potato, drizzle with cheese, and bake in oven until cheese is golden brown. Top with the chive cream and serve.

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RECIPE

YOU NEED

Potato Salad

Red wine jus

Paris mushrooms

Lemon butter

2 kg potato

2 L red wine

6 whole Portobello mushrooms

500 g butter

3 large onions

1 L Chicken stock

60 G herb butter

1.5 dl fresh lemon juice

1 bunch spring onion

5 Sprigs thyme

1 Dl duck fat

200 g sugar

60 g demarara sugar

4 dl Apple cider vinegar

1 whole garlic

1 dl white wine vinegar 1 L mayonnaise

METHOD Take out your cutlets and leave them to reach room temperature. Meanwhile, prepare your potato salad.

Boil the potatoes whole from cold and heavily salted water, when done leave to cool down in fridge. After mix sugar and vinegar together, the solution is ready when sugar is dissolved. Roughly chop your onions, and fine slice the white part of your spring onions, the green part leave for garnish. Chop your potatoes into your desired size cubes when cold, and them mix everything together except vinegar.

Season, and add some vinegar.

For your jus put a large pot on the heat, and add wine when the pot is smoking hot. When reduced down to 1L, add your stock and reduce down to half. Remove from heat, add garlic sugar and herbs. Pass through fine sieve to finish.

Brown your butter for the bok choi. Mix together all butter and 2/3 of lemon juice, put on heat and

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do not touch. When bottom layer of pan starts to turn black, remove from heat and add the remaining lemon juice.

Prepare your mushrooms by brushing them with duck fat. Remove the stem, and place approx 10g of herb butter and put in oven 180ยบC for approx 10 minutes. After pan fry with plain butter, finely chopped shallots and coarse pepper. Put on a cloth to drain fat before serving.

To fry your veal cutlet place in a medium heat pan with neutral oil. Fry for 3 minutes on each side. After turn pan to maximum heat, add a generous amount if butter, garlic and thyme.

Fry for another 2 minutes on each side while spooning butter over the steak while lightly tilting the pan to one side. Rest for 2 minutes on each side in a hot place before serving.

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Of Food and Mood Foodist Magazine catches up with photographer Ivan Ebejer, whose passion for ‘chiaroscuro’ is evident in his collection of moody food photos.

He explains that the intimacy and sense of comfort created by moody photos is what draws him to this genre.

PHOTOGRAPHY BY IVAN EBEJER

FOR Ivan, moody food photography is a style that often suits the story he wants to tell and capture. He thinks that in more ways than one, this style invites us to take time and really look at an image, in search of details.

He says: “We are all too familiar with perfectly-lit photos of crisp lettuce or shiny tomatoes. Yet, an increasingly widespread trend is moody food photography which focuses on dark images with atmospheric light accents on the food coupled with either rustic textures or minimalist set-ups.

“To a great extent, this style is inspired by the 17th century ‘chiaroscuro’ art movement of the Dutch Masters and Caravaggio. The result: equally mouth-watering images distinguished by an intense and dramatic mood where contrast and the interplay of light and shadow arouse the viewer’s emotions and produce a deep sense of atmosphere.”

The technique essentially relies on submerging the frame in a dark ambiance from which only certain elements are allowed to arise, adding a sense of mystery, he continues. “Dark and moody food photos come across as being honest, making you feel as though you’re sitting in the back room of a trattoria, having dinner with the padrone!,” Ivan tells Foodist.

If you haven’t already followed Ivan’s Instagram page, go to @ivanebejer to view more of his photo collections.

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GADGETS

The hot stuff If you can stand the heat, get in the kitchen.

VEGGIE BULLET With this 3 in 1 machine, you’ll be able to slice, spiralize, and shred your favourite veggies in no time. Turn basic carrots into low carb pasta or a whole cabbage into a delicious and healthy slaw. Assembly is easy as can be and each attachment is dishwasher safe for quick clean-up.

HAMILTON BEACH DUAL BREAKFAST SANDWICH MAKER They say breakfast is the most important meal of the day. So how do you cope with hunger pangs at breakfast time? In five minutes or less, two perfectly assembled breakfast sandwiches are ready to eat. You can customise each of your breakfast sandwiches with a variety of fresh ingredients.

OXO GOOD GRIPS 3 IN 1 AVOCADO SLICER The plastic blade smoothly cuts through avocado skin and fruit, yet isn’t sharp to the touch. The pitting tool quickly removes pits with a simple twist. The fan blade cuts fruit into perfect slices and scoops them out for serving.

CHEF’N GARLIC ZOOM CHOPPER 58

Cook with a ton of garlic but hate having to smash, peel and chop each clove? With the Garlic Zoom, all you have to do is pop a peeled clove in and zoom it around on your counter. It’s that easy.

CHEF’N COB CORN STRIPPER We’ve all been there, trying to cut the kernels off a corn cob. Make it quick and clean work with this gadget that a protected inner blade.

INSTANT POT DUO 7-IN-1 ELECTRIC PRESSURE COOKER It’s a combination pressure cooker, yogurt maker, steamer and warmer and it can even sauté ingredients on high heat.

DASH RAPID EGG COOKER Eggs are an unforgiving ingredient to master. There’s a razorthin line between preparing them raw or horribly overcooked.

The Dash Rapid Egg Cooker takes a lot of the risk out of handling this finicky item by automating the process as much as possible

ZYLISS FAST CUT HERB MINCER Cutting up a huge bunch of herbs always seems to be more work than you think it’ll be. Make it easy on yourself with this rotating five-blade mincer that rolls back and forth to chop or mince with ease.

NOSTALGIA RETRO SERIES 3-IN-1 FAMILY SIZE BREAKFAST STATION Get a full breakfast ready for the whole family without even turning on the stove! This beast of an appliance from Nostalgia has a toaster oven, griddle, and coffee maker that can feed up to four people at once. Plus, it eliminates the need for separate appliances.

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FOODIST OUTLETS

Eat, drink and pick up a copy of Foodist magazine from these outlets.

ELECTRO LOBSTER PROJECT A GREEN MENU

Giacomo’s Café Bistro, set in the heart of Sliema’s shopping district, brings together an interesting fusion of fresh Mediterranean food, international wines and signature drinks. With a flair for green living, Giacomo’s specialises in vegetarian and vegan cuisine. Giacomo’s Café Bistro, The Strand, Sliema. Tel: 2713 7407.

Lobster is the specialty at Electro Lobster Project in Balluta Buildings, Sliema. The rest of the menu is classic Sicilian, with lots of fresh fish, quality meats, vegetarian and vegan options. Fresh smoothies and juices, a large selection of teas from RARE Tea Company, specialty coffees and daily changing desserts top the list of delights.

FOOD FOR YOUR MOOD

Café Jubilee is the place to eat and drink whatever the time of day and the mood you’re in. Gzira outlet is now offering takeaway delivery service also in the evenings from 6pm till 11pm, available in the localities of Gzira and surrounding areas.

A NATURAL APPROACH

At The Deli, ingredients are everything. The Deli stands behind sustainable and organic suppliers who are passionate about the quality of their products. The Deli grows its own organic ingredients at The Ladybird Farm in Dingli.

Every morning fresh produce is delivered to the store to ensure the freshest of food.

A MATCH IN DELICIOUSNESS

Talbot & Bons offers a unique ambience in the Central part of Malta, at the Malta International Airport, SkyParks Business Centre. The wide variety of craft Italian beers, South Tyrol cider, organic soft drinks and juices as well as a varied food menu including salads, platters and their very well known burgers make this place ideal for business lunches, meeting friends as well as a relaxed dinner with your loved one!

COOKED WITH PRIDE

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The Pulled Meat Company serves only the best slow cooked soul food from the heart of Valletta.

By soul food we mean food cooked with pride, using nothing but the best fresh ingredients.

Our menu will be updated daily with a variety of crunchy ftajjar, nutritious soups and fresh salads. Follow us on Facebook for updates where we would love to hear your feedback.

CHEERS TO FOOD AND WINE

Good wine deserves good food and at Sistina Wine & Co. you will find an extensive wine selection to pair with a small but diverse menu offering flavours from around the globe. Sistina Wine & Co. is now also offering a special lunch menu with a difference. For more information visit www.sistinawineco.com.

BEAN THERE

CHEERS TO A GREAT EXPERIENCE

The Master Cellar is determined to offer a bespoke and friendly experience within the pleasant interiors of their outlet, promising its patrons that feel good factor, whether buying a premium wine or a single malt, for the start to a great moment.

REACH FOR THIS SHORE

Shoreditch Bar & Kitchen is situated in the heart of the Maltese nightlife. Shoreditch is the ideal place to have a great meal and enjoy a pint of lager.

Voted best coffee shop chain in Southern Europe at the Allegra European coffee awards, Costa Coffee is now offering its freshly ground Mocha Italia coffee in two two new, welcoming stores in Marsaxlokk and St Julian’s.

Follow Costa Coffee on Facebook and Instagram for updates.

MY WAY

Serving the best of New York Cities most recognised eats, without having to fly across the Atlantic! Pizza, burger, hot dogs and shakes, all made from scratch with exclusively procured ingredients. New York Best offers a cool alternative vibe and recently added cheeky cocktail menu!

Four locations to choose from.

Follow us on Facebook.

DAY AND NIGHT EXPERIENCE

C&S Wine Café is a chic café by day and wine bar by night. They also offer a tasty selection of healthy dishes and freshly made salads and their signature house specials and platters. Now open in Portomaso, the Malta Intl. Airport and the Vivaldi Hotel in St Julians.

HEALTHY LIFE

Pure brings you delicious and healthy raw cold pressed juices, super food smoothies, gluten and lactose free desserts, home made nut milks and other healthy foods.

Pure also specialises in juice cleanses.

Pure Living, Windsor Street, Sliema.

THE ART OF FINE DINING

Perched on Mdina’s centuries-old bastions, within the Xara Palace Relais & Chateaux, awarded the runner-up for the best boutique dining hotel in the world, the de Mondion offers a unique fine dining experience, enhanced by truly spectacular panoramic views, charming features and elegant surroundings. For bookings call 2145 0560 or e-mail info@xarapalace.com.mt. For more information visit www.xarapalace.com.mt.

GET YOUR FREE COPY Available from all Park Towers Supermarkets check-out points.

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The dough is a mixture of the best durum wheat flour, very high protein value, and the local water. Oven drying times can vary between 18 and 48 hours in thermostatic ovens and for some past shapes it can take up to two days, just so that we can obtain the right porosity to better absorb sauces and condiments together with the typical consistency that gives our pasta an unmistakable aroma and taste.

The craftsmanship that goes into Giuseppe Afeltra's pasta follows the teachings of ancient traditions, using only traditional bronze processing and extruding machines (dies), which work the dough in the same slow and patient way handed down to us by the pasta masters of Gragnano.

SINCE 1895

COOKING

French favourite chicken cassoulet On 28th September, Park Towers Supermarkets, in collaboration with Foodist and chef Kenneth Azzopardi, organised the 14th free cooking session at the St Venera Park Towers open kitchen.

The chef’s recipe was a chicken cassoulet, a perfect casserole as the weather begins to chill.

PHOTOGRAPHY BY IVAN EBEJER

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COOKING

CHICKEN CASSOUL ET YOU NEED

Whole chicken, thighs/legs bone on 500grms Maltese sausages 2 onions 5 garlic cloves 2-3 carrots 1 can cannellini white beans  Half bottle red wine Chicken bouillon or stock 250 ml 200grms Fresh tomatoes 2 tbsps. tomato paste

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METHOD Trim chicken and separate thighs from legs.

Season chicken lightly with salt and sear on hot pan on both sides.

Add the fresh tomatoes (lightly chopped) to the mix and top up with red wine after a few more mins.

Add the fresh tomatoes (lightly chopped) to the mix and top up with red wine after a few more mins.

Add Maltese sausage to the pan and simmer for another 5 mins. At this point reduce to low/medium heat.

Pour all components into a baking try and finish off in oven at 200 degrees for 25-30 mins.

Baking just got better with

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

FAVOURITES

Spice up your festive cocktails with Absolut

ABSOLUT SODA

SPICY ABSOLUT MULE

ABSOLUT WINTER DROP

SALTY SEA BREEZE

1 Part Absolut Vodka

2 Parts Absolut Vodka

1 Part Absolut Vodka

2 Parts Absolut Vodka

3 Parts Soda Water

1 Dash of Lime Juice Ginger Beer

1 Part Lemon Juice

1 Part Grapefruit Juice

4 Lime Wedges

1 Dash of Hot Sauce

1 Part Triple Sec

3 Parts Cranberry Juice

1 Slice of Cucumber

1 Wedge of Lime

Cinnamon & Sugar mix for rimming

Salt for rimming

Apple Slice

Zest of Grapefruit

1 Mint Spring For more details please refer to the local Absolut Malta Facebook page. For downloadable images, drink recipes and press release, please visit press.absolut.com and absolutdrinks.com and follow us on Instagram, Facebook or Twitter.

Drink responsibly.

San Michel, one of Malta’s leading table water brands, has recently extended the range of bottle sizes available through the launch of a new handy mini size 33cl bottle. It’s a more convenient and easy to carry bottle size, which is more suited to and in line with today’s ‘on the go’ lifestyles. This mini bottle format makes it easy and convenient to carry around for all day hydration and is especially suited to fit in lunch boxes.

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San Michel table water is bottled and is produced, marketed and distributed

by Simonds Farsons Cisk plc, member of the Farsons Group.

The Master Cellar is determined to offer a bespoke and friendly shopping experience within the pleasant interiors of their outlet, promising its patrons that feel-good factor, whether buying a premium wine or a single malt, for a start to a great moment. Visit their outlet, located behind the Naxxar Parish Church.

Like our vegetables need time, sun, water and great care to grow and to come to the right grade of maturation, in the same way our farm has budded and flourished year after year in the last 30 years. Our grandfathers, our fathers, the women of our family have given body and soul to the care of our land and its fruits. Their hard-working hands and their devotion have permitted us to grow up loving our sun and our red land, learning that is important to improve ourselves and the surrounding landscape.

To produce as we do, let us say it, it is necessary to be a little bit agriculturist, a

little bit artisan and a little bit artist. Every time we create a new product, we stop to imagine which sensation we want to offer to our clients, which surprise we want to give them and, which is the best taste to use in order to leave a long memory of our wonderful place.

Our farm is always opened to the public.

With us people can discover and learn the art of cultivation, of the picking and the conservation of the vegetables. Touristic destination and meeting-place, “iContadini� is not only a brand but a way to choose a daily quality.