FOODIST OCT 2019 ISSUE 11

October 2019 / Issue 11

The Foodist Elsa Messi p.8 // Endorsing local seafood JD Farrugia p.12 Food Art Rachel Zammit Cutajar p.16 // Oh, dear summer, where have you gone? Trevor Diacono p.45

MONDAYS TUESDAYS WEDNESDAYS THURSDAYS

21:00

FRIDAYS

21:00

SATURDAYS SUNDAYS

CLOSED

N O W

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PA R K T O W E R S M A L L B O R G O L I V I E R S T R E E T, S T J U L I A N ’ S

F R E E

C U S T O M E R

PA R K I N G

www.myparktowers.com

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

'Back-to-school' lunches The most dreaded back-to-school lunches are back. October is nearing the end and we are already tired of making them. These lunches can prove to be a nightmare for many parents: they take ample time to make, at times are left uneaten and being creative is not always that simple in such a fast-paced life.

Many schools don’t allow certain foods and that makes it a notch more difficult.

Sending too much food or the lack of it is an issue: you never know where to draw a line. Trevor Diacono shares a few tips to keep in mind for parents who view school lunches as a major hurdle.

Contents

08

THE FOODIST

12

ENDORSING LOCAL...

16

FOOD ART

21

MESSAGE IN A BOTTLE

24

A BOWL FULL OF CO...

30

RISE AND BRUNCH

39

TARO-FIC SUNDAYS

45

OH DEAR SUMMER..

50

PASTA-LA VISTA

58

And what's a food magazine without restaurant reviews? Elsa Messi rates newly-opened restaurant the Gold Fork.

Foodist also features some top foodie hotels and leading vegan food restaurants, the latter serving meatless burgers and more. We also feature a piece with JD Farrugia, environmental campaigner and cultural manager at FISH4TOMORROW, on the importance of local seafood. What you see is what you get.

And before you crack that bottle open, have a look at our interesting piece

by Dayna Clarke on the Next Bottle social group of bloggers. And if you’re looking to spend your Sunday afternoons somewhere, look no further, Taro at The Villa promises some mouth-watering dishes for lunch. Chef Dario shares some exquisite pasta dish recipes and it's likely you'll come for more after trying them... Pasta la vista for now, enjoy the read!

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OUTLETS

Editor Anthony P. Bernard Design BE. DESIGN Printing Print It Exclusively distributed at all Park Towers Supermarkets check-out points and selected outlets such as delis, wine shops, cafes, bistros and restaurants.

See outlets on page 58.

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 within Foodist 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 , selfaddressed envelope. The editor is not responsible for material submitted for consideration.

Photography by Chris Sant Fournier

F styling by Foodist

KingswayValletta

Opening Hours Mon-Thur 8:00 - 22:30 | Fri 8:00 - 00:00 | Sat 9:00 - 00:00

57, Republic Street, Valletta T 2703 7720 | E info@kingswayvalletta.com

F E AT U R E

The

Foodist Elsa Messi

Are you epicurian?

ELSA MESSI RATES NEWLY-OPENED RESTAURANT THE GOLDEN FORK. Letizia Vella, chef patron of the newly-opened restaurant The Golden Fork, has a culinary CV that most budding and experienced chefs in Malta (and globally) can only dream of.

At only 27 years old, this passionate and talented chef has managed to achieve working with the world-famous Heston Blumenthal at The Fat Duck (three-Michelin-starred) as well as the prestigious two-Michelin starred restaurant in London, Dinner. Locally, her background includes Barracuda, Root 81 and HSixty6.

The Golden Fork proudly boasts a Mediterranean menu that changes frequently using local and seasonal ingredients.

Located in a quiet and quaint street in Attard, the interiors make it suitable for a romantic date night or a quiet catch up between epicureans.

An ambitious amuse bouche of goat cheese macarons was the start of what was to expect. Highlights included an exceptionally tender grilled octopus starter married with shallots, saffron veloute and fennel. A scrumptious butternut squash risotto with cashew nuts, parmesan crisp and toasted pumpkin seeds, donned a delightful combination of velvety flavours and crunchy textures.

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The highlight from the mains was the succulent lamb chump served alongside mashed potato with bacon lardons and almonds. Unfortunately, the fish specials we were offered did not impress and I wish I had ordered the roasted cauliflower with brown butter and mint instead.

Overall, I will give it a 7/10 rating.

“THE GOLDEN FORK PROUDLY BOASTS A MEDITERRANEAN MENU THAT CHANGES FREQUENTLY USING LOCAL AND SEASONAL INGREDIENTS�

Foodie Hotels ELSA MESSI PICKS SOME LEADING FOODIE HOTELS FOR A GREAT CULINARY ESCAPE. THERE'S A DIFFERENCE BETWEEN A HOTEL WITH AN AVERAGE FOOD OFFERING TO ONLY SATISFY ONE'S HUNGER AND THAT WITH ONE WHERE THE RESTAURANT IS PRACTICALLY THE MAIN FOCUS AND EXCEPTIONALLY GOURMET. HERE ARE MY TOP PICKS OF FOODIE HOTELS:

ROSSELLI - AX PRIVILEGE HOTEL, Valletta Malta's new and first proper luxury 5-star hotel has two restaurants you must visit. Grain, on street level, offers a more casual dining experience focusing on small sharing plates.

Signatures include a striking black seafood lasagna and they also have the best French cheese platter I've had to date. Fine dining lovers would love Under Grain, Grain's more formal sibling. Dishes on the menu include acquerello risotto with smoked eel, snails and persillade as a starter and confit wild sea bass with sweet and sour pork crust, cauliflower miso purée and soya emulsion' for mains.

PALAIS LE BRUN, Valletta Within the stare-worthy walls of this stunning boutique hotel, you'll find Patakka. Chef Janine Camilleri is prone to experimenting with new food concepts and techniques resulting in aesthetically and palate-pleasing dishes. The menu is seasonal, changes often and you'll always find dishes with contrasting textures. The current a la carte offers starters such as venison carpaccio, rabbit agnolotti and torched octopus. Barbary duck breast, tuna loin and aubergine steak is what you can expect to indulge in as a main.

LA FALCONERIA, Valletta

H HOTEL, St Julians

THE XARA PALACE, Mdina

From the same team who brought us Palais Le Brun, La Falconeria hosts Patakka’s big sister restaurant L’Artiglio. The exceptionally seasonal menu is ever-evolving and uses the freshest of local ingredients. You can expect a combination of classical and contemporary techniques, food that has been beautifully plated, a theatrical open kitchen and overall, a memorable dining experience which has gained them their impressive reputation.

This swanky hotel is home to the elegant HSixty6 restaurant which is perfect for a romantic dinner, a special occasion or a business lunch to impress clients. The colourful dishes are presented with such finesse and boast seasonal and locally-foraged produce. Some menu items include crab and salmon tartare or linguine lobster and saffron as starters. For mains, diners can opt for succulent dishes such as herb crusted local pork fillet or maple glazed cod.

You’ll certainly feel like royalty whilst dining at the award-winning de Mondion restaurant.

It promises a unique fine dining experience surrounded by opulent interiors and enhanced by unrivalled panoramic views. The innovative menu prepared by the expert kitchen brigade includes starters like local snail with pork cheek, hen yolk and celeriac, or agnolotti with sheep cheese, black garlic and honey. Indulge in tantalising mains such as veal sweetbreads or lamb rump.

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F E AT U R E

Planting a seed

A NUMBER OF RESTAURANTS IN MALTA ARE KICK STARTING THE TREND OF VEGAN FOOD AND MEATLESS BURGERS, SETTING THE STAGE FOR OTHERS TO FOLLOW SUIT IN FUTURE, REPLACING THE TRADITIONAL BEEF BURGER. ELSA MESSI OUTLINES SOME OF THE BEST PLACES.

PEA S & LOVE

CHOCO KEBAB

The popular meat-free meal delivery service, opened its restaurant earlier this spring and the creative offering is impressive. As for vegan burgers, you can choose from a hearty burger with a pure mushroom patty, a pea and sweet potato burger with homemade ketchup and vegan cheese or the katsu burger which is a take on katsu sandwiches. Instead of breaded chicken it's breaded butternut squash.

Choco Kebab is the hot topic in the vegan community due to its exemplary and avant-garde vegan junk food menu which includes several burgers with the Beyond Burger patty.

Msida

Malta's carnivorous burger scene has always taken centre-stage with many hipster eateries trying to outdo each other by serving as much meat, cheese and toppings as possible. Not that this has changed, but there's a complete spike in restaurants serving vegan burgers that aren't limited to a lonely unseasoned mushroom patty in between bread rolls. Now that more and more people (rightly so) are trying to cut down on their meat and dairy intake, be it because of health, animal rights or environmental reasons, plant-based burgers have gained a cult following. Here are some of the best places to get burgers with zero animal products.

Bugibba

LE BISTRO St Julian's

SANTA CRUZ BISTRO & TAPA S 10

Gzira

Here you'll be able to wrap your lips around a bun holding the Moving Mountains vegan patty topped with marinated tofu, tomato chutney, lettuce, crispy onions, vegan coleslaw and a side of vegan spicy sauce.

Picture a flat-grilled plant-based patty (yes, the Beyond) surrounded by melted vegan cheese, tomatoes, pickled gherkins, lettuce, avocado brush. Delicately placed between a seeded bun and served with sweet potato fries. No need to picture it, go try it.

BECKY'S CAFE & KITCHEN Naxxar

Word on the street is that their vegan burger is earthy and fulfilling. Expect a patty that looks and tastes like meat alongside grilled sweet potatoes, mushrooms, onions, tomatoes and crispy lettuce.

FOAM & FORK Marsaskala

Not one, not two, but four vegan burgers is what makes Foam & Fork's menu a popular one. Choose between The Balls of an Asian (with a rice and lentil patty), The Afrikan Gang Bang (with marinated pulled banana peel, coleslaw and kimchi) and more. Be there or be square.

INTERVIEW

JD Farrugia

Endorsing local seafood JD FARRUGIA, ENVIRONMENTAL CAMPAIGNER AND CULTURAL MANAGER AT FISH4TOMORROW, SPEAKS TO FOODIST ABOUT THE IMPORTANCE OF ENDORSING LOCAL SEAFOOD.

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The featured dishes were prepared by chef patron Nicholas Diacono and his team at Fat Louie’s Barbecue Bistro. The event, themed 'Lejl Klamari', included a 4-course meal using local seasonal calamari. Pulpetti tal-klamari with a miso aioli, calamari crudo with ink vinaigrette, smoked goose fat and calamari paccheri and calamari stuffed with Maltese sausage and ricotta, were interesting ways of preparing the local seasonal product.

Most of the food we eat today is a result of production. The fruit and vegetables we eat are farmed and most of the meat we eat is reared. With fish, it’s a different story. Even though the aquaculture (fish farming) industry is growing at a very fast rate, a lot of the fish and seafood we find on our plates has been caught straight from the wild. When you think about it, it’s one of the last forms of widely-practised hunting done today.

The way humans have “hunted” for their seafood has also changed significantly over the past few decades. The small-scale fisher who has long been the custodian of our seas now must share the space with industrial-sized fishing operations, fish farms, and tuna ranches, many of which have had a negative impact of the sustainability of the fish we’re catching as well as the surrounding ecosystem.

Since 2010, Fish4Tomorrow has been working towards promoting local, seasonal, and sustainable seafood to ensure the livelihood of

the fish stocks as well as the local fishing communities. One of our most successful campaigns to date has been the From Our Sea popup series which we have been organising for the past four years. The idea behind these events is to give people a chance to try the seafood we’re promoting from local sources and prepared by some of Malta’s top chefs. There have been 15 events so far that have taken place at restaurants across the island as well at some very special locations including vineyards, overlooking the Grand Harbour, and on a rooftop in Mdina.

The chefs who have undertaken the challenge of preparing a tasting menu using seafood which is recommended by Fish4Tomorrow have had the opportunity to showcase their skills and creativity. Dishes like lampuki cooked in clay, woodchip smoked mackerel, and even a dessert featuring grey mullet bottarga have all been big talking points.

Looking at other ways to encourage people to try some of the lesser-

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INTERVIEW

known fish, Fish4Tomorrow teamed up with the Mediterranean Culinary Academy to produce a series of videos called A Guide to Fish. While the From Our Sea events have focused on restaurant-goers, A Guide to Fish equips people with the knowledge, inspiration, and confidence to buy these fish from their fishmongers and prepare them in their own kitchens.

The videos (which can be found on Facebook or YouTube) are beautifully made, easy-to-follow, and contain instructions in Maltese and English. You can find everything you need from learning how to choose the freshest fish, how to fillet fish, and how to prepare traditional recipes such as comber (serran) baked over kapunata. The A Guide to Fish repository will continue to grow, so it’s worth following.

The coming year is an exciting one for Fish4Tomorrow as we continue to explore ways in which we can reconnect people with their culinary heritage through sustainable seafood.

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Fish4Tomorrow was formed in 2010 following several discussions between different Maltese NGOs and environmentalists regarding the state of Maltese and European fisheries. Over the years, the NGO has worked with numerous stakeholders, carried out research, lobbied on local and European levels, and campaigned in order to create a culture of sustainable seafood consumption. fish4tomorrow.com

Enjoy a unique culinary experience at the new Conte of Montecristo restaurant in St. Paul’s Bay. Offering traditional Italian inspired dishes and an exclusive range of wines imported from around the world.

Triq Piscopo Macedonia, Xemxija, San Pawl il-Baħar Booking advisable on +356 7955 0411

INTERVIEW

Food Art Rachel Zammit Cutajar

MICHELINO GIOIA IS THE SECOND CHEF TO BE INVITED TO PALAZZO PARISIO IN THEIR SERIES ‘LUNA WELCOMES THE STARS’, WHERE LOCAL DINERS ARE TREATED TO SPECIAL MENUS CREATED BY MICHELIN-STARRED CHEFS. EXECUTIVE CHEF AT IL PELLICANO IN TUSCANY, MICHELINO GIOIA TALKS TO RACHEL ZAMMIT CUTAJAR ABOUT WHAT IT TAKES TO BE A CHEF AT THIS LEVEL AND LIKENS LIFE IN THE KITCHEN TO THAT OF ARTIST WHERE LOVE AND PASSION ARE TRANSFORMED INTO WORKS OF WORK, ALBEIT EDIBLE ONES.

What inspired you to become a chef?

What every chef starts off with is the pleasure of eating well. From a young age I have always been interested in food. I come from a family of farmers so there was also a direct bond with the land – the source of all the ingredients that we use. This eventually developed to a desire to create the same pleasure in others that I felt when indulging in a truly delicious dish. An unquenchable thirst for knowledge and creating new combinations pushes me to keep on creating. Stagnation is the enemy of any chef, so it is important to keep on searching for new dishes and new inspirations.

How did you get to Michelin-star level?

I’ve been working in the industry for the last 30 years – living and breathing kitchen life. I’ve worked under several Michelin-starred chefs where I have been lucky enough to develop my skills enough to get me where I am today. Executive Chef at Il Pellicano, I eventually received my own Michelin star in 2007, which is a huge source of pride for any chef.

How do you go about preparing a menu?

The menus I design feature dishes from different regions in Italy. For the event held in Malta at Palazzo Parisio we had fregola, a typical pasta from Sardinia and Tuscan lamb with goat cheese from Toscana.

Everyone can be a somewhat expert in the kitchen today. Access to the internet has given even amateur chefs the ability to see how things are done in areas of the world they have never even visited. What we do when we create a menu like this is to really delve into the region that it comes from, understand the traditions of that area and then use the skills we have developed to give it a contemporary flair.

The menu we prepared for the evening was a mixture of different ingredients you probably wouldn’t usually see used together in other restaurants. Sardinian fregola with calamari, artichoke hearts and hints of coffee, a mix of fish and meat incorporated together.

Did you use any local ingredients?

Knowing your ingredients is very important so for a night like this I wouldn’t use local ingredients. Everything has been sourced from Italy.

This doesn’t mean to say that Maltese ingredients are inferior, just that I would need to spend more time here, creating a menu around the best of what Malta has to offer. As this is not possible on such a short trip, most of the ingredients are sourced in Italy, particularly Tuscany, where I am familiar with ingredients and suppliers, and sent over especially for the evening. Like an artist wouldn’t use a medium they were unfamiliar for a demo, neither should a chef.

The menu for the evening was a mixture of dishes that are on the menu at Il Pellicano and some new ones that are being developed for the restaurant.

What could the average cook do to increase their cooking skills?

When something is done with passion and love, that’s already half the job done. When you are excited about creating a meal and put your heart and soul into it, it will come across in the results.

Second is the selection of ingredients. This comes across well in Italian cuisine. You can create a simple dish with just three ingredients that

is perfectly balanced and full of flavour if your ingredients are right.

Think about spaghetti with a simple tomato and basil sauce – there is nothing complicated about this dish, but it is truly something special.

The same goes for risotto with butter and Parmigiano Reggiano. These are plain foods that accentuate the flavour of superior ingredients. If you made this same dish with Grana Padana to save a few euros, the result is entirely different. You need to respect the ingredients you select and the labour of love that goes into creating them. Yes, they may be more expensive, but this is what is going to make your dish stand out.

Understanding the method and the labour of love that goes into creating an ingredient will give you more respect for the money you are paying.

It’s the method of creating Parmigiano Reggiano and different aging processes that make this ingredient expensive, but this is also what makes it superior.

In my opinion, people get life all wrong. They are happy to spend €120 on a pair of shoes, but the same amount of money spent on a meal is considered too expensive. Food is more important and brings more us more pleasure.

What advice would you give to a chef aspiring to Michelin-star level?

It’s not achievable for everyone. You can’t wake up in the morning and decide I’m going to be a sculptor unless you already have a creative flair with a penchant for that medium. Being a chef is no different. Of course, training is what will develop your skills to reach the top tiers of the industry, but you must start with raw talent.

Passion is everything. Unless you are willing to make this your life, you will never get to the top. Having said that there is also an element of luck involved and the ability to use that luck in your favour. There are plenty of creative chefs out there who are never given the opportunity to really

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INTERVIEW

shine. You also need to be able to seize that opportunity and take full advantage of every situation to better your career.

Although I have a natural bias towards Italian cuisine, it is important to get out of Italy, otherwise you will end up like me, unable to communicate well in English. Lots of young chefs are now going to London to develop their skills in the kitchen whilst also improving their English. The more languages you speak, the more opportunities will become available to you. Don’t let language be a barrier to developing your skills.

Have patience. There are many young chefs nowadays who believe they can reach this standard at the age of 26, but they have no idea how much time and effort goes into developing these skills.

Take every opportunity to learn. Travel, gain experiences, be flexible and adapt to the country you are in and this will come across in the results of your cooking.

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How would you describe your cooking style?

Asking someone how well they cook is like asking a mother if her son is good looking. This is how I feel about the food that I could. I care about it as deeply as I would my own child. If I had to break it down, I would say my style is traditional, considering the different regions of Italy whilst

“WHEN SOMETHING IS DONE WITH PASSION AND LOVE, THAT’S ALREADY HALF THE JOB DONE…”

giving it a contemporary flair. I love using Asian ingredients in traditional Italian dishes. The menu at Palazzo Parisio featured a lamb saddle – traditionally Italian – infused with cardamom – definitely not Italian! – along with a Tuscan goat cheese – regional – and grapes for sweetness.

Are there any chefs you look up to?

There are so many. I have been lucky to work with so many great names in the culinary world. If I had to pick just three it would be Alain Ducasse, Antonio Guida and Giancarlo Perbellini, all three of whom I have been lucky enough to work with.

If you had to pick one meal as a favourite, what would it be?

That’s a very difficult decision! How could you ask a parent to choose which is their favourite child? However, if I really had to, I think it would have to be something with Italian white truffles. A simple dish that accentuates the flavours of a truly magnificent ingredient - tagliolini with white truffles

Luna Welcomes the Stars is a series of nights with visiting Michelin-starred chefs from all over the world. They will be held monthly and will be back on 16th November with a night by Michelin-starred chef Vincenzo Guarino.

For more information visit www.palazzoparisio.com

CULTIVATING THE PASSION OF

EATING WELL

CULTIVATING THE PASSION OF

EATING WELL

Using the best local ingredients, wisely selected and hand-picked, carry genuineness, Using the best ingredients, wisely selected carry perfumes and local organoleptic properties typical and of ahand-picked, land kissed by seagenuineness, and sun. perfumes and organoleptic properties typical of a land kissed by sea and sun.

Every day a dreamy espresso

It only takes an Pellini espresso to turn every coffee break into a unique and distinctive moment. What makes Pellini special? Authenticity and passion: this is how all the Pellini blends are created, an entire selection dedicated to the professional barista and now also available for domestic consumption. Make the experience of a daily ritual unique and distinctive.

INTERVIEW

Message in a bottle DAYNA CLARKE CATCHES UP WITH ‘THE NEXT BOTTLE’ BLOGGERS TO SEE WHAT’S IN STORE. The Next Bottle is the social group name and the name of the popular blog that goes with it. Two of the founding members and life-long friends, Kevin and Emann, came up with the idea of a wine-group, where they’d meet once a month, taste different wines and document their thoughts. After sharing the idea one night while out for a drink with friends (who’d have guessed), the concept for a running blog alongside the meet-up events was introduced. After meeting for two private sessions amongst themselves, the social group decided to go public with alcohol tasting events. This month, Foodist caught up with the popular bloggers to see what’s in the pipeline.

What is The Next Bottle?

The main aim of the group is to seek and then relay knowledge about a particular type of alcohol and the processes that go with it in our own inimitable way. There are quite a few groups and connoisseurs making a name for themselves, and rightly so, we’re not here to compete. The Next Bottle’s unique twist is that none of us are experts and not all of us work in catering either! We’re just a group of friends with a common interest and a will to bring some liquid joy to people’s lives.

Emann Agius is a chef at Sciacca Grill and his partner Daniela Manicaro is a manager at Palazzo Preca. Kevin Azzopardi is a staff nurse at the Sir Anthony Mamo Oncology Centre at Mater Dei, Michela Mallia is a practice nurse also at Mater Dei while James Grech is a brand executive and occasional writer at TBWA\ANG. What meetings have you had to date?

Our first ever public event was held on 4th July, so it was kind of a given for America to feature, so we went for different American wines. Held at Diar il-Bniet in Dingli, we were joined mostly by friends with similar interests, and although they did not necessarily know each other, by the end of the night everyone was in open discussion over what they liked, which wine surprised them and so on, so it was a great opening!

The second event was hosted at Diar il-Bniet’s lemon grove, and that setting was quite simply magical. A Spanish theme was chosen and to match the occasion, paella (delish) was also served, along with some great Spanish wines.

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INTERVIEW

Our third event then helped reinforce the name ‘The Next Bottle: we don’t stick to just one alcohol type; we seek to expand our horizons and of our guests. There were different gins to try (first on the rocks and then two could be chosen to mix into separate cocktails), and this time the location was Wied Iż-Żurrieq, so apart from different liquors, we’re not afraid to try different scenes either.

What place does The Next Bottle have in the local scene?

We are gaining popularity mostly through word of mouth – there are similar groups to us, but dare we say, not quite like how we do it, we’d like to think. Of course, it was primarily our friends who were interested, but now it’s expanding to people who like us, are not experts but want to know more about the wonderful world of alcohol appreciation in the right way.

What does the future hold for The Next Bottle?

We’re certainly looking forward to more events soon, especially ones that could involve local wines, craft beers and more! We’re also looking at a couple of private events, where we’re asked to go on location and present a wine tasting session – it’s all in the pipeline, but for now, in October we’ve got a different type of wine tasting event coming up, but for more information, you’ll have to follow our page and blog! November will most probably cover different Middle Eastern wines, though it seems fitting to save whisky for a December date.

How do you decide which topics to cover?

First, we take stock of our last event, through guest feedback, internal

You can follow The Next Bottle or get in touch with any queries via their social media pages and blog. thenextbottle.com

Benna Yummy Kids Yogurts

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discussion and possibilities that may have opened in terms of alcohol availability. Once that’s settled, we figure out the budget that will give our guests the best possible experience while not breaking the bank, and after booking a location, we launch the event.

Benna Yummy Kids Yogurts are specifically intended to be introduced to children in their early years. This helps parents convince their little ones to grow accustomed to eating fruit and vegetables, whilst supporting their natural growth and development. They contain a significant amount of protein and calcium, and are also fortified with Vitamin D. This range of yogurts has also been designed to have a low sugar content (less than 10g per 100g) in accordance with World Health Organisation (WHO) guidelines, that makes them suitable for consumption at school.

The range consists of three yogurt flavours: Banana and Kale, Strawberry and Carrot, Apricot and Pumpkin.

Get On-The-Go Recipes with Maggi

With today’s hectic lifestyle, we all dream of preparing our meals more leisurely and effortlessly. But everyday life is a much more chaotic affair, and eating has become much more of a grab-and-go situation.

Fret not - this quick and easy recipe from Maggi is a perfect solution for those who are constantly on the move. Why settle for takeout or less flavour when you can have tasty Chicken Paprika with little effort?

So Juicy Chicken Paprika • Prep time: 5 mins • Cook time: 55-60 mins • Serves 4

Ingredients 8 chicken drumsticks, defrosted 1 red bell pepper, roasted 1/2 onion, roasted 1 corn on the cob, grilled & divided in half 15g fresh basil 1 pack Maggi® So Juicy ® Paprika Chicken

Method 1. Preheat your oven to 180°C (160°C for fan oven), Gas Mark 4.

2. Remove & unfold the Maggi cooking bag from the packaging, ensuring to keep the red tie for later use. Place the drumsticks in the bag and add the seasoning from its sachet. Close the bag with the red tie and mix together the ingredients by gently turning the bag.

3. Place the bag on its side into a large ovenproof dish, taking extra caution not to pierce the bag, place on bottom shelf and cook until done, approx. for 55-60 minutes. Allow to stand for 2-3 minutes before serving.

4. Approximately 20 minutes before chicken is done cooking, prepare the vegetables.

5. Plate & serve.

RECIPE

A bowl full of comfort RACHEL ZAMMIT CUTAJAR SHARES A TANTALISING COLLECTION OF SOUPS. Soup is perhaps one of my favourite weekday meals. It is so versatile, works great as leftovers and is a complete one-pot meal. Though soups tend to have a bad reputation for being boring diet food, this couldn’t be further from the truth. These recipes are packed with nutrition but also full of flavour, with a good protein, carb and fat ratio. As the temperatures drop just a little bit, it’s time to bring out the soup pots and experiment with the brand-new vegetables just coming into season after the summer.

All ingredients available at PARK TOWERS SUPERMARKETS

Lohikeitto Finnish salmon and potato soup SERVES

6

YOU WILL NEED: 6 potatoes, peeled and diced 2 large carrots, roughly chopped 2 leeks, rinsed and sliced 400g salmon fillet, cut into large chunks, reserve the skin 200ml cream 1l fish stock 4 tbsp fresh dill 1 bay leaf ¼ tsp allspice Salt and pepper

METHOD:

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In a large soup pot, melt the butter and sauté the leeks for approx. 10 mins until soft, taking care not to brown them. In a pot bring the fish stock to the boil and add the reserved fish skin. Simmer gently for 10 mins. Strain the broth and add the clear broth to the leeks, with the potatoes, carrots and half the dill. Cook for another 10 mins until the potatoes are tender. Add the salmon chunks, cream and allspice and gently simmer on a low heat until just cooked through ( just a few mins). Add the remaining dill and season with salt and pepper.

Rachel Zammit Cutajar

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RECIPE

Turmeric and tomato soup with lamb meatballs,yoghurt mint SERVES

6

YOU WILL NEED: Lamb meatballs 250g minced lamb 80g Pecorino Romano, grated 100g breadcrumbs 1 egg 2 tbsp parsley 1 tsp orange zest 1 tsp lemon zest 1 clove garlic, finely chopped Salt and pepper

FOR THE SOUP: 4 tbsp olive oil 2 carrots 1 celery stalk 2 spring onions 2 tbsp fresh ginger, grated 2 tbsp fresh turmeric, grated 1 tbsp garam masala 1kg fresh tomatoes, peeled and pureed in a blender 400ml coconut milk Salt and pepper 1 tub Greek yoghurt To garnish: More plain yoghurt Mint leaves Ground sumac (optional)

METHOD: Preheat the oven to 200C. In a large bowl add the minced lamb, Pecorino, breadcrumbs, egg, parsley, zests, garlic, salt and pepper and mix with your hands until everything is combined. Roll 24 balls and place on a baking tray lined with baking paper. Bake for 8-10 mins until cooked through. Remove from the oven and set aside. To make the soup, heat the oil in a medium pot, add the carrots, celery, spring onions, ginger, turmeric and garam masala and cook until fragrant (approx. 5 mins). Add the tomato puree and coconut milk and season with salt and pepper. Bring to a simmer and cook for 20 mins until the vegetables are tender. Blend with a stick blender and season as required. If you prefer a smoother soup, strain through a sieve and return to the pot. When ready to serve, heat the soup through and divide into 4-6 serving bowls. Add 4 or 5 meatballs to each plate, a dollop of yoghurt, mint leaves and sumac if using.

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RECIPE

White bean,spinach & and bacon soup SERVES

6

YOU WILL NEED: 4 tbsp olive oil 3 cloves garlic, roughly chopped 2 stalks celery, roughly chopped 1 large carrot, roughly chopped 1 onion, roughly chopped 1 chilli, finely chopped 8 cups chicken stock 2 tins cannellini beans 2 sprigs fresh rosemary 10 rasher streaky bacon Salt and pepper 2 large handfuls spinach 1 lemon, juice only

METHOD: Heat the olive oil and add the garlic, celery, carrot and onion and sautĂŠ until translucent (approx. 10 mins). Add the bacon bits, chilli and rosemary sprigs and fry for a few more mins. Add the stock and the beans along with the water from one tin only. Bring to the boil and allow to simmer for 20 mins. Season with salt and pepper. Add handfuls of the spinach and cook until just wilted.

Add the lemon juice, stir through and serve with plenty of crusty bread.

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RECIPE

Rise& Brunch

Rachel Zammit Cutajar

THERE’S A BRUNCH FOR EVERYONE. RACHEL ZAMMIT CUTAJAR SHARES SOME PERFECT RECIPES TO BRUNCH WITH FRIENDS.

30

We are lucky to live on an island of eternal summer, but we also must face the reality of the onset of winter sooner or later. Though we (by we, I mean I) are sad to be putting the beachwear away, we (again, I) can’t help but be excited about the winter dishes we are about to indulge in, while wearing big chunky sweaters to cover up and gain weight. Once we no longer feel guilty about not getting up early to make the most of the beach days, we are free to lounge around the house at the weekend and prepare the most lavish of breakfasts. Whether you’re enjoying a table for one in front of morning TV or inviting some friends over from brunch and bubbles (I strongly encourage this option), these recipes will ensure you don’t miss the beach all that much!

All ingredients available at PARK TOWERS SUPERMARKETS

CILBIR – POACHED TURKISH EGGS IN YOGHURT & CHILLI BUTTER SERVES

4

YOU WILL NEED: 60g butter 1 tsp Aleppo chilli flakes (or ½ tsp if using other types of chilli flakes) 1 tbsp white-wine vinegar 8 eggs 320g Greek yoghurt 3 cloves garlic 2 tsp dill, chopped Flaky sea salt Crusty Maltese bread

METHOD:

Melt the butter in a saucepan on medium heat until it starts to foam. Whisk in the chilli flakes and remove from the heat. Fill a large bowl with warm water and set aside. Fill a large saucepan with water and add the vinegar. Bring to the boil and then reduce to a simmer. Put the eggs into a small bowl and gently drop into the barely simmering water. Poach for three mins and then carefully remove from the pan with a slotted spoon and pop into the bowl of warm water. In a clean saucepan, on the lowest possible heat, add

the yoghurt and the garlic and season with salt.

Make sure the pan is not too hot as the yoghurt will split. Remove from the heat every now and then and keep stirring if necessary. When the yoghurt is warm, not piping hot, remove from the heat and divide into four bowls. Place two eggs into each bowl and spoon over the melted chilli butter. Sprinkle with dill and serve with crusty Maltese bread.

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RECIPE

BREAKFAST BAGEL QUICHE WITH SMOKED SALMON, CAPERS, DILL & PICKLED ONIONS SERVES

8

This is the perfect dish for brunch with friends. It can be made the day before and simply garnished in the morning while you’re popping open the bubbly. Smoked salmon, dill, sour cream, capers and pickled onions are the most incredible combination you will ever meet, for breakfast, lunch or dinner!

YOU WILL NEED: Crust; 2 tbsp poppy seeds 2 tbsp black or white sesame seeds 1 ½ tsp salt 1 tsp sugar 260g plain flour 113g butter, chilled and cut into cubes Filling; 6 large eggs ¾ cup heavy cream ¾ cup sour cream 2 tsp salt Pinch nutmeg 6 spring onions, thinly sliced Garnish; 2 sprigs dill, chopped 1 tbsp capers, drained 1 tbsp lemon juice 225g smoked salmon 2 tbsp pickled onions (recipe below) Lemon wedges Sour cream

METHOD:

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Start by making the crust. Put the poppy seeds, sesame seeds, flour, sugar and salt into a food processor and pulse a few times until combined. Add the butter and pulse until the mixture resembles breadcrumbs. Gradually add approx. 7 tbsp of cold water while pulsing until the dough almost comes together. Tip onto a floured surface and press together. Wrap in foil and chill for 1 hour. Return the dough to a floured surface and roll out until it covers a 23-inch pie dish. Grease the dish with butter and press the dough into the dish, removing any overhanging dough. Place back in the fridge for 30 mins. Preheat the oven to 180°C. Prick the pastry with a fork and bake blind for 15-20 mins. In a large bowl, whisk together the eggs, creams, salt and nutmeg. Add the spring onions and mix together. Allow the pastry shell to cool a little and then pour the egg mixture into the shell.

Return to the oven and lower to 150°C and bake for 80 mins until set. Remove from the oven and allow to cool. Chop the dill and mix together with the capers and some flaky sea salt. Place slices of smoked salmon over the quiche and then place the caper and dill mixture in the centre. Top with pickled onions. Serve with extra sour cream and extra pickles on the table.

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RECIPE

34

HENRY’S PICKLED ONIONS Henry Petersen

Pickled vegetables feature frequently in Nordic cuisine. Though we don’t do much pickling of our own in Malta it is easy to do and the results are incredible. Add them to sandwiches, salads or quiches for an added tang to your dishes. Henry Petersen, on Instagram as The Dish Jockey, shares his recipe for pickled onions but this can be used with several vegetables including cucumbers, beetroots and red cabbage.

Makes 2 jars.

YOU WILL NEED: 1 red onion, finely sliced 100ml white vinegar 100ml water 5-6 tbsp sugar 1½ tsp salt, to taste Pinch cinnamon 10-12 pink peppercorns

METHOD: Place the vinegar, water, sugar and salt into a small saucepan and bring to the boil. Boil until the sugar and salt dissolve. Add the sliced onions and peppercorns and turn off the heat. Allow to sit in the juices for one hour or better if you leave them overnight.

35

RECIPE

OAT & BUCKWHEAT GRANOLA WITH DRIED BLUEBERRIES & COCONUT Granola is such a versatile dish. It works well when you’re in hurry, or when you have more time, dress it up with yoghurt, fresh berries and mint. It works for breakfast, snacks or even when you can’t be bothered to make dinner.

Makes approx. 1kg

YOU WILL NEED: 4 cups rolled oats 200g raw buckwheat (make sure they’re the green ones) 200g walnuts 100g almonds 200g pumpkin seeds 1 tsp cinnamon 1 tsp salt ½ cup maple syrup ½ cup coconut oil, melted 1 tsp vanilla extract 2 apples 100g dried blueberries 100g coconut flakes

METHOD:

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Pre-heat the oven to 170°C. In a large mixing bowl, combine the oats, raw buckwheat, nuts, seeds, cinnamon and salt. Peel and core the apples and place in a food processor. Blitz until smooth, scraping the apple down from the sides when necessary. Add the apple to the dry ingredients with the maple syrup, coconut oil and vanilla extract and mix well to make sure everything is coated.

Place on two baking sheets lined with baking paper and spread out so there is only a thin layer of granola mixture on the sheets.

Bake for 20 mins, then remove from the oven and mix well.

Return to the oven and cook for another 20 minutes until golden.

You may need time depending on your oven. Keep an eye on it to make sure it doesn’t burn. Allow to cool and mix in the dried blueberries and coconut. Store in an air-tight container for up to four weeks.

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RECIPE

TARO-FIC

SUNDAYS

Sunday lunches at Taro at the Villa have never been so sumptuous. Ryan Galea, chef de cuisine, gives a sneak peak of what’s cooking.

Photography by Chris Sant Fournier

Ryan Galea

OX TAIL TORTELLACCI WITH CAFÉ AU LAIT & ROASTED CELERIAC SERVES

4

For the oxtail filling

YOU WILL NEED: 500g chopped oxtail 200g root vegetables 100g red wine 5pcs thyme, bay leaf 2kg water 20g garlic 5pcs peppercorn

METHOD: Seal the oxtail in a hot saucepan until golden, add the root vegetable and aromatics.

Deglaze with red wine and let it reduce until dry. Cover with water and transfer to a baking tray. Braise in a hot oven at 120°c for 12 hours until soft. Pick the meat from the bones once cooled. Stuff the tortellaci and cook them in a beef jus and roasted celeriac.

Finish with fresh herbs.

39

RECIPE

TAGLIATELLE WITH PULLED CHICKEN, TARTUFO & TARRAGON SERVES

4

For the chicken & truffle sauce

YOU WILL NEED: 100g white onions finely chopped 25g garlic 500g chicken thighs 5 sprigs tarragon 50g white wine 100g fresh cream 50g butter 5g fresh truffle

METHOD: Cut chicken into strips. In a hot saucing pan, sweat the onions in butter with a pinch of salt until translucent. Add the chicken thighs and sweat until golden, deglaze with white wine and let it reduce. Add cream and season with truffles and chopped tarragon.

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GLAZED PORK BELLY WITH KIMCHI & CANNELLINI BEANS SERVES

4

For the Kimchi marinade

YOU WILL NEED: 1pc Chinese cabbage 100g water 6pcs garlic minced 30g ginger minced 15g sugar 10g salt 60g soy sauce 60g chili flakes 15g fish sauce 15g shrimp paste 50g spring onions 50g carrots

METHOD: Cut cabbage in Âź leaving the root attached. Drizzle salt and let it ferment for one day. In the meantime, blend all the ingredients together, slice the spring onions and carrots. The next day marinade the Chinese cabbage and cover with enough water to make sure it is submerged in all the components. Cover the mixture with plastic and press slightly. Leave it to ferment in the refrigerator.

For the pork belly marinade

For the Cannellini beans

YOU WILL NEED:

METHOD:

YOU WILL NEED:

METHOD:

2kg pork belly

Mix all ingredients together, rub over the meat. Place in a baking tray uncovered. Cook in the oven at 150°c for 3 hours and serve.

200g cannellini beans

Soak the beans overnight, ready for the next day.

Drain from the excess water. Cut root vegetables and sear in a saucing pan, deglaze with white wine and add vegetable stock.

Cook until soft for 30-40min.

400g hoisin sauce 400g honey 600g soy sauce 200g brown Sugar 50g Shaoxing vinegar 40g Chinese five spice powder 50g ginger sliced

5 sprigs of thyme 2 pcs garlic 100g mirepoix (carrot, onion, celery) 1ltr vegetable stock

41

RECIPE

WHITE CHOCOLATE & BLACK SESAME WITH RICOTTA FRITTER & VANILLA ICE-CREAM SERVES

4

For the white chocolate mousse

YOU WILL NEED: 1ltr milk 1kg white chocolate 1ltr cream 10 gelatin sheets

METHOD: Soak gelatin sheets in cold water. Boil cream, remove gelatin sheets from water and add to the cream once boiled. Pour the mixture on the white chocolate and mix until chocolate is melted. Cool. Whip the cream to soft peaks and fold to the cooled mixture of white chocolate.

For the sesame sponge cake

For the ricotta fritter

For the vanilla Ice-cream

YOU WILL NEED:

YOU WILL NEED:

YOU WILL NEED:

1tsp baking powder

1 egg white

875g milk

90g choc sponge sheets

282g ricotta

250g sugar

50g ground almonds

144g semolina

75g condensed milk

50g black sesame seeds

72g flour

25g glucose

200g sugar

144g sugar

250g cream

200g tahini

18g baking powder

1 vanilla pod

METHOD:

METHOD:

METHOD:

Mix all dry ingredients together, add all wet ingredients and mix.

Bake for 15 – 20 minutes at 170 degrees.

Mix everything together in a mixing bowl using a K beater.

Shape in small spheres, use semolina if it starts sticking to your hands. Refrigerate and fry until golden brown.

In a pot put the milk, sugar, condensed milk, glucose and scraped Vanilla pod. Bring to boil. Store in a container and once it is cooled add the cream.

Refrigerate and Churn.

4 eggs 100g sunflower oil 100g sesame oil

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LUNCHES

Oh, dear summer, where have you gone?

Back to routine, early mornings, uniforms, homework and the dreaded school lunches. Why is it nearly all parents I talk to shudder at the notion of making school lunches? I carried out a little survey and found out that some of the reasons parents don't like making lunches are:

us mm u h r il ate nt w e L e Ry ers & ck a cr

Trevor Diacono

- Children don’t eat them - It’s boring - not just making them but what goes into them - Our heads hurt thinking of different things to put into the lunch boxes - Children are fussy eaters and it's hard to find the time to make them

Nut f ree bar g rano la

To mato

h Peac Cucum

b er

Sushi

(with no

raw fish)

45

LUNCHES

ky Sti c ls bal e c i r Sl i c ed raw veg g ie s

C h icke n brea s t

Gra

Pro

pe s

ra m eg

e nat

ht Lig d sala

46

I get it! I too feel the burn of making school lunches, knowing that chances are, as I slice that cucumber, peel carrots or make that beautiful, healthy sandwich, I might as well just throw it straight into the compost as there is a chance it would not even get eaten.

There could be many reasons why children don’t eat their lunches - Is it

because they didn’t like what you offered or was it because they weren’t hungry? Or maybe they were distracted, chatting to all their friends or very likely, they didn’t have enough time to eat it. There is hardly any time in the Maltese curriculum allocated for eating. They may be allowed a few minutes in class to eat or they may have to take what they can out to the yard and eat it there. In my experience, this means that if

Co o

gg ed e B o il

1/2 a peach

ke d Salm on

Lig ht

Bea

salad

n s ho o ts

aw ed r Sl i c ie s veg g

rain le g W ho th a a wi t s a p e & m inc so y se chee

the lunch is not easily portable, it gets left behind. So, bear this is mind when you’re making the lunches.

will they be hungrier, but they might not be in such a rush to get out to play!

The timing of lunch breaks might also affect what your child eats. If they are eating before going to the yard, which I'm guessing is the norm - then maybe ask your school to promote eating time after play time. Not only

When I started my interest in children school lunches I remember a school principal talking about lunches and how parents were giving them enough to feed an army. This is another reason why food might be

47

LUNCHES

1/2 o cad Av o na h tu w it d ip

Sticky ri ce balls

a 1/2 eg g

n

Wa ln u

(or

gy n er

E l bal

Peach

48

coming home - there was simply too much of it in the first place. Also, things like yoghurts and other packaged goods that might be hard for little fingers to open and tricky lunch boxes that they need help to open might also be a reason. So, bear this in mind before you send them off with a lunch in that brand-new lunchbox that only you and Houdini can open.

There are all sorts of things going on for children at school - they might be too busy talking to their friends to eat or they might be anxious about

see

Po m

ts

d s)

eg r

i Kiw

an

at e

es Sl i c

an incident with their friends or an upcoming test after lunch. All these little things might steal your child’s appetite, making them unable or unwilling to eat.

Finally, there is a lot of peer pressure in class. A child who loves cucumber at home might be sitting next to a child who says “cucumber - that’s disgusting!” so your cucumber-loving child is not going to eat it now. Having said all this, it is good to have some variety in the lunch box to maximise nutrition.

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=

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=

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RECIPE

Pasta la vista CHEF DARIO SHARES TWO EXQUISITE PASTA DISH RECIPES WHICH WILL LEAVE YOUR GUESTS IMPRESSED AND WANTING MORE.

All ingredients available at PARK TOWERS SUPERMARKETS Photography by Chris Sant Fournier

Pistachio alla Riscossa SERVES

50 grms Parmigiano cheese

2

Chef Dario

50 grms pistachio kernels

60 grms pistachio butter

Lemon zest 30grms guanciale Fresh thyme

300 grms pasta

50

METHOD: Create a cream with pistachio pesto and grated parmesan. Render the guanciale fat with whole stalks of fresh thyme on low heat to extract the fat. Use this for your base emulsification of your sauce by controlling the consistency of your cheese and pistachio mixture along with the guanciale and water from the pasta pot. Add lemon zest and toss pasta in without overheating to create a luscious rich velvety pistachio cream.

RECIPE

Nero Di Sepia, Gamberi & Nduja SERVES

2

Pecorino

Basil leaves

4 cherry tomatoes

4 king prawns 2 guanciale slices 30ml tomato sauce

Nduja paste Garlic 300 grms pasta

Bottarga

Fennel thinly sliced

METHOD:

52

Remove skin from prawns and set aside for later use. Quickly fry the prawns with halved baby heirloom tomato and remove from skillet. Add the prawn skin to the pan and create a light bisque using tomato paste and deglaze the pan with water. Add garlic and fennel fronts for flavour. In another pan add nduja paste, a ladle of pasta water and add the sieved bisque once reduced to the right consistency. Amalgamate the pasta in the sauce, add the cooked prawns and toss. Plate and garnish with thinly sliced crispy guanciale strips.

PROMO

Made by craftsmen using rough-edged bronze moulds It was 1916 when Domenico Cocco started working at a pasta factory, at the age of 14 years old. Over the years, his work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quick under the guidance of the senior master pasta-makers, that he too was soon known as “Mastro Domenico�. He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, the same as his seniors had done with him.

In 1944, Giuseppe Cocco followed in his father’s footsteps, and today produces in the village of Fara San Martino the pasta of those times gone by - just as good as it used to be. The old master pasta-makers claimed that there were four ingredients to making good pasta: the grain, the water, the air and the workmanship.

gets the sauce to cling and to bring out its flavour. The coiling machine rolls the pasta out into sheets, and with its wooden rollers, like traditional rolling pins, draws it out to the desired thickness.

Going by these methods, which are rigorously craftsman-like, means taking more time and space, and producing pasta in smaller quantities.

But it also means, above all, preserving the taste and flavour of pasta as it used to be in times gone by. And it is precisely this that interests Cavaliere Giuseppe Cocco, or Mastro Peppe, as he is called.

The excellent physical properties of the water of the River Verde (the Green River), which springs naturally from the mountains, coupled with the dry, windy climate of the place, which is perfect for the pasta-drying process, are the two ingredients that mother nature has given Fara San Martino, and which make the pasta produced here unique.

He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste. The master pasta-maker pours the ground durum wheat into the kneading machine and gradually adds the purest spring water until the dough is firm and smooth. The dough is passed through bronze moulds to give the pasta just the right slightly coarse texture that

55

PROMO

Creating dreams one bedroom at a time Choosing a mattress used to be a simple task, you would walk into a mattress shop and choose from a choice of fully, semi or just plain Orthopedic mattresses. Most of the time you wouldn’t even lay on the mattress you were going to spend the next 10 years on, or more.

Ending up with the wrong mattress can easily lead to a lot of headaches and stress not to mention backpain. When choosing the quality of your 'sleep sanctuary' (as we call it) you are in fact choosing the mood which will affect your entire day, each day actually and ultimately your entire life. It’s incredible when you think about it, that such a small piece of furniture can have such a big impact on your life.

Mattress Collection provide superior memory foam and latex mattresses, beautiful hand-made storage beds and remote-adjustable beds made in Milan, pillows and accessories. All tested and designed by experts in their field and all finally medically certified to guarantee high standards.

The quality is backed by an unlimited 10-year guarantee and peace of mind is secured with their unique free 30-day sleep trial. Basically, if you don’t like it, they’ll change it or give you a full refund.

Director of Sales, Ryan Borg, said: “We don't want to give you the most expensive, we want to give you the right mattress for you. We do want to get it right the first time but when we don’t, we send them back to our factory in Florence where they are shredded and never re-used but recycled and sold in the form of shredded foam products.”

Their collection of storage beds are made in Milan and come with an immense amount of customisation. They have launched the only remotecontrolled storage opening system available on the island which is currently on display in both their outlets. With the touch of a button, the storage bed can be opened and closed without having to pull or push to reach the contents inside.

This innovative, gorgeous and vast range of storage beds are truly one of a kind, providing much-needed storage requirements coupled with remote adjustable back and feet functionality, never having to compromise one from the other. With the addition of the remote controlled storage opening system, this truly encompasses full comfort and functionality in a bed without ever having to sacrifice either.

Visit one of their outlets to see the beds in action and take advantage of some great offers on these beds. You will be surprised that the bed of our dreams is a lot more affordable than you imagined.

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mattresscollection.com.mt

56

PASTA MAKERS SINCE FOREVER.

The pasta is made by mixing durum wheat with calcium poor water of the Monti Latteri.

The dough is then forced through bronze moulds and dried at low temperatures in the mountain air. The result of this long traditional process is one of the finest pasta in the world.

OUTLETS

outlets

Available from all Park Towers Supermarkets check-out points.

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

67 Kapitali

Emma’s Kitchen

New York Best Bistro, Sliema

Anshel Bar

Fat Louie’s Flock Lounge Fontanella Tea Garden Form

Phillipe Martinet Fine Wines Pure - Juice & Health Bar Pure - Living

Badass Balluta Bahia Restaurant Beer Kitchen Briju Blackbull Bus Stop Lounge Cafe Society Camarata Wine & Craft Beer Bar Camilleri Paris Mode Carmen’s Bar Casino Maltese Caviar & Bull Chalk Cafe Charles Grech outlets Chukkas, Marsa Chukkas, Mosta City Lounge City Crown Cleland & Souchet, MIA Cleland & Souchet, Portomaso Cleland & Souchet, Vivaldi Conte of Montecristo Coral Cafe Cork’s Irish Bar & Bottle Shop Costa Cafe Cru Wine Bar

Gugar Hangout& Bar Hammet’s Gastro Bar Happy Dayz Bar Hole in theWall Pub Il-Barri Restaurant Il-Pup Jubilee, Gzira Kefa Kafe Kennedy Bar & Bistro Kuya Asian Pub Kuya Beach (summer only) L-Arlogg L’Artiglio Restaurant La Bottega La Giarra Legligin Longhall

Rampila Rocksalt Sailor’s Arms Salumeria / Malta warehouse San Paolo Naufrago Sapori Cafe Shoreditch Stanjata Streat Whiskey & Bistro Summer Nights Pub & Grill Talbot & Bons Trabixu The Beer Cave The Deli The Grassy Hopper The Grotto Tavern Restaurant The Master Cellar The Ordnance Pub The Pastry Park The Pulled Meat Company, Valletta The Team Bar

Mattress Collection Maori Bar Master Cellars Mint

Vino’s Cafe & Bar

Corinthia Palace Hotel

Malta Marriot Hotel & Spa

The Palace Hotel

Corinthia San Gorg

Phoenicia Hotel

Westin Hotel

Excelsior Hotel

Radisson Blu Resort

Xara Palace Hotel

Hilton Hotel

Radisson Golden Sands

Intercontinental Hotel

The George Hotel

D’Office Don Berto Dr.Juice Gzira

Walk to Wok Wild Honey

HOTELS

58

Since 1970, good ideas are born home Sinceat 1970, good ideas are born at home

100% Fresh Veget Only ables I tali an E Virgi xtra nO No co live Oil nserv ative s

100% Fresh Only Vegetab les It Virgi alian Ex n Oli tra No c ve Oil onser vativ es

Millions of products sold using over 160 carefully selected raw produce from Piemonte to all over Italy.

Our family has always been distinguished by the ability to prepare, with the best ingredients, products that conquer every table. It is thanks to our constant commitment, experience and knowing how to anticipate new trends that this tradition that has been renewed every day for generations. In our 2 innovative and certified factories, we produce over 160 products, using only fresh vegetables, legumes, cereals and Italian extra virgin olive oil, because our mission is to bring good, tasty, simple and healthy products to tables all over the world.

Millions of products sold using over 160 carefully selected raw produce from Piemonte to all over Italy.

Our family has always been distinguished by the ability to prepare, with the best ingredients, products that conquer every table. It is thanks to our constant commitment, experience and knowing how to anticipate new trends that this tradition that has been renewed every day for generations. In our 2 innovative and certified factories, we produce over 160 products, using only fresh vegetables, legumes, cereals and Italian extra virgin olive oil, because our mission is to bring good, tasty, simple and healthy products to tables all over the world.

Available at