Page 1


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pg 70

S GET T Some ideas on how to have the best laid table Served invited some experts to share their ideas… Pg.39





Stefy Zammit shares wonderfully light but filling and fragrantly tasty spring recipes from her recently launched site honey and Pg.46


INSIDE #1 “ We

a ll e at, and

13. IN THE KNOW What’s trending right now in the world of food

14. SEASONAL STAR While possibly predictable, the strawberry must take centre stage at this time of the year

16. LIFTING THE LID ON Hilton Malta Executive chef Eddie Sharkey talks to Served about his globetrotting job

20. LOVE JUICE LOVE LIFE Sarah Kennard sits down with Dr. Juice himself and talks past successes and new ambitions

27. THE KINGS OF THE MORNING The popular stars of radio show Big Breakfast sing for their supper with our Served Q&A

it would be


sad was te

opportunity to eat badly ”

34. MASTERING LE PAIN AU CHOCOLAT As described by popular French bakery Fre(n)sh

36. TABLE TALK From tableware to best reads and from weird but wonderful food customs Served has you covered

39. GET SET Table laying is all part of the food process and Served lays out some gorgeous ideas

65. FOLK FOOD Over in Gharb Mrs. Frendo still uses her mother’s original recipe to make those delicious Gozitan ftajjar for her grandchildren ‘




The Malta International Food festival is just around the corner and international chefs are raising awareness on food waste in a new documentary

John Portelli proves that our countryside is brimming with edible treasures

83. CITRUS SAVVY From cocktails to desserts these citrus fruits marry many flavours very well

77. STOCK ‘N’ SOUP Each issue Served will serve up fresh stock and soup recipes to suit every season

85. WINE NEWS New local wine clubs and delicious organic white wine from France make the grade this issue


115. CHILD HACKS Sass Woods tells Served how s he got creative in the kitchen to get her kids eating healthily and happily

88. THE RISE OF THE GREENS Julia Ripard is inspired by the glut of fresh local produce and a desire for healthy appetizing dishes

86. EXPLORING SICILY’S WINE WANDERS Melanie Vella heads over to Sicily to learn more about the Planeta family’s boutique vineyards

Find us on Facebook: servedfoodmagazine.




This easy five minute recipe may just save your mornings

Served’s quick fix has all the right stuff to start off your day well

BAKED EGG IN AVOCADO Home cook Charlene Bugeja raises the bar on bacon and eggs



For a more leisurely weekend breakfast try Eunice’s fabulous dish

As described by French bakery Fre(n)sh

SEASONAL STAR Strawberries last hurrah! Feast on them while the picking is still good!





This flexible fish can be stuffed, rolled and baked in under an hour

This English pudding showcases our seasonal star ingredient once again

BAKED CHOCOLATE GANACHE Rich, indulgent and fragrant to the core this will impress!



Euince Muscat gives us a dish to die for. Perfect for a posh lunch.

An simple twist on an Italian 1 pot classic.

MEAGRE FISH CAKES Home cook and food blogger Stefy Zammit offers up these tasty tartlets



Recent events in my personal life left me completely blank when I sat down to write this first editors letter and I literally left it till the last minute. Then a friend simply asked; what does food mean to you? Well first and foremost food is a trip down memory lane. It’s is my mother’s voice as she asked us all what we wanted to eat that day and served it up to us when we came home from school and then again when my father got home from work. It’s the biscuit tin stuffed with home made cakes and biscuits that friends would head straight to when they came over, the Sunday lunches at Marsaxlokk to eat the freshest fish and my father’s one rule which stated we had to try everything at least once – training our palates to be more adventorous. It’s the marking of seasons, Kusksu heralding in the spring, peaches, watermelon and hobz biz-zejt announcing summer. Food is so many things to all of us, a nostalgic memory of a happy childhood, friends round for an impromptu feast or a beautifully laid out table for dinner. And in times of trial it’s what people bring around as a show of support and love and it’s what we turn to for comfort whether over a broken heart or home. Editing this first issue of Served was a baptism of fire on so many fronts. While I thought I knew good food and can throw good dinners together, even feed a crowd, I met people who are turning food into an art. With Served we aim to give a platform to the incredible professional chefs and talented home cooks who showcase the freshest ingredients and the most beautifully plated dishes. Shot by an equally passionate and driven photographer, Sean Mallia who elevates the dishes to an art form and styled and designed by the brilliant Chris Psaila who brought his vision alive in the following pages. Thank you Sam, who understands how sales and good editorial content can go hand in hand, and Chris for asking me to join you. So without much further ado , have a look our first issue and (hopefully )get a feel for what we want to do; promote seasonal, fresh good and where possible sustainable eating in a way that will appeal to your palate or your desire to get into the kitchen. We intend to learn from our mistakes and welcome (beg) your feedback. In the meantime we hope that this first issue will at the very least get you thinking more about food. And what can be wrong with that?!

“ We

al l eat,

and it would be a

s ad waste of

opportunity to eat badly ” –Anna Thomas

Editor’s picks Sarah is …. Following Eat like a girl on Instagram Eating too many strawberries Watching Chef’s Table on Netflix

Editor Sarah Kennard Creative Director Chris Psaila Design Chris Psaila Published by [ V ] Publications

Photography Sean Mallia Styling VAMP team Sean Mallia Coordination Sam Psaila

Contributors: Charlene Bugeja Liza Frendo Eunice Muscat John Portelli Julia Ripard Melanie Vella Sass Woods Ljuana Xuereb Stefy Zammit

For Advertising: Sam Psaila 7788 0300 Fibonacci Media Mark Barbara 9906 4448 Kurt Cauchi 9900 8909


Reproduction in whole or in part without written permission from the publisher is prohibited. All rights reserved. Dates, information and prices are believed to be correct at the time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. Neither the editor nor the publisher accept responsibility for any material submitted, whether photographic or otherwise. While we endeavour to ensure that the organisations and firms mentioned are reputable. The editor can give no guarantee that they will fulfill their obligations under all circumstances. © 2017




We celebrate our favourite Italian cocktail classics. Campari and soda.

Sean Mallia speaks with Served about his hit exhibition ‘Gastrografija’

COCONUT BACON SALAD Corinthia Attard chefs brings us an innovative and delicious take on salads.



Served cooks bring us a delicious selection of sweet treats to die for.

Decadent, delicious and so easy to make you’ll whip it up in no time



A WORTHY CHALLENGE Hilton Malta Chef Eddie Sharkey’s grouper with curried mussels & crispy calamari.




Stefan Hogan – Chef Corinthia Palace, Attard Stefan Hogan is inspired by ingredients that shout local and in season, and is motivated by happy customers. He has been cooking professionally since the age of 16 but really in his heart he was already a chef at 9 so a lifetime really. The daily challenges of cooking to the best of his ability drive his desire to deliver food which helps create memorable experiences and bring people together around a table. Eddie Sharkey – Head Chef Hilton Malta Chef Sharkey has travelled the world honing his culinary skills, recently landing on our shores as Head Chef for Hilton Malta with a wealth of experience behind him. Among the thousands of meals he has served throughout his career, roasted camel still has to be the strangest thing he has ever cooked. For our first issue of Served he has put together a beautifully executed intricate menu.


Charlene Bugeja

Julia Ripard

Stefy Zammit

Eunice Muscat

Ljuana Xuereb

Sass Woods

Charlene is a 33-years old, a stay home mum of two young girls. She is totally self-taught. Her passion for cooking and baking came at an early age and her ethos to eat according to the seasons and use local ingredients as much as possible. She literally devours cookbooks and doesn’t miss a cooking show when time permits.

Julia is a 23 year old homecook, writer and good-food enthusiast. When not conjuring up seasonal recipes, Julia manages her personal food blog under the name Good Food Living on Instagram, cohosts the bimonthly wine club Table Talks at Philippe Martinet Fine Wines and is soon to be opening CRU, a wine and tapas bar in Valletta.

Among friends Stefy Zammit is legendary for the lunches, dinners and parties she has thrown and catered for. A selftaught cook ,for whom cooking and sharing food is central to her life, it made perfect sense for Stefy to start a blog and share her passion. Honeyandzest is a great source of ideas, recipes and musings.

Eunice’ interest and love for food started as a little girl, helping her mother in the kitchen. At 19 she found herself working as a waitress at the popular Chez Philippe where she developed a more serious passion for food. She spends any free time she has experimenting with ingredients, flavours and cuisines.

Ljuana’s passion for food began when she met her husband, a fellow foodie. In her words, they don’t eat to live, rather they live for food. Ljuana loses herself in her kitchen, getting as creative as possible while respecting the fresh local and homegrown produce she strives to use as much as possible.

Sass Woods is the founder of, a health and fitness blog for mums living in Malta. We aim to inspire, empower and inform! A space for mums to remind themselves to celebrate the victories, no matter how big or small, and to shed a little positivity and to share knowledge! Instagram @ fitmaltamums or on Facebook; Fit Malta Mums


Sean Mallia Sean Mallia is responsible for the simply beautiful food shots that fill these pages. While food contains all of the elements of design that can make a striking image; Color, texture, pattern, line, shape, and form, it takes a discerning eye such as Sean’s to capture it in such a way that one is not sure whether to want to eat it or hang it. With a love for all things gastronomical, art, photography and architecture Sean has elevated the fantastic food prepared by our pros and home cooks to an art form.


UPDATES Cu rren t – June ‘17

in the know...


Star Gadget / Kitchen Hacks / Trending Right Now / Gotta Have It!


gotta have it! Your kids lunch and snack boxes is probably looking worse for wear as the school year draws to an end. Brighten up their day with a new colourful lunch box which will work beautifully on picnics and at the beach., a beautifully curated online gift shop, has original fun snack boxes and utensils.

TH E POWER OF P U R PL E Nutritionists have been telling us to eat more coloured foods for some time, and now we’re being urged to concentrate on the darker end of the rainbow spectrum. So far, hard scientific proof is still in short supply, but the anthocyanins that give fruit and vegetables their dark red and purple colours are thought to play a role in reducing the

danger of everything from heart disease to cancer.Keen foodies have also been discovering, or rediscovering, the joys of purple carrots, asparagus and potatoes, not to mention purple rice. More studies are needed to confirm the findings, but consistent evidence exists on some health effects of anthocyanin-rich extracts and supplements.

Priced at $100,000, featuring a blade forged by Lars Scheidler with 640 layers of Damascus steel,an edge of carbon steel and the handle decorated with platinum and 24 diamonds!

HACK IT! Served gives you three kitchen hacks aimed at taking your cooking levels up a notch or two.



Balancing a wooden spoon across a pot of water keeps it from boiling over.




Slip a bay leaf into containers storing flour, pasta, or rice to help repel annoying insects



To avoid tearing up when peeling or slicing onions, put in in the fridge for a few minutes before you start or rub lemon juice on the knife.

he freak shake trend which popped up in London late last year via Australia, shows no signs of going away and has landed on our shores sooner than trends usually do. So what exactly is a waffle freak shake? The people who brought Waffle Bros to Malta last year recently attended an international freak shake seminar, (that’s how serious this trend is) and gave Served a better insight into this new trend. For the uninitiated, freak shakes are milkshakes piled high with cream, topped with waffles, sauce and a handful of sweets thrown in for good measure. In short, a monstrous mashup of a drink and dessert which promises to hit all those sugar cravings at once. Waffle Bros is a trendy espresso bar set in the popular lunching location of Ta’ Xbiex offering savoury, closed, stuffed, sweet, gourmet and even mini waffles. And they don’t only serve waffles; a ‘build your own salad’ bar, homemade soups, selection of loose leaf organic teas and the best coffee in town are also available. https://www.facebook. com/

STRAWBERRY SEASON In the same manner that light and shadow provide a measurement for time, it is similar with food for our seasons, and strawberries are the local signal that summer is a warm breeze away. With only a month left for these lightly seeded, fragrant bites of sweetness, Served suggests going wild with them for the next month or so. While they do have natural sugars, they’re still low in calories and high in vitamin C, K, fibre, potassium and amino acids. Fun facts: There are 200 seeds on the average strawberry and it is the only fruit to wear its seeds on the outside. Ancient Romans believed strawberries had medicinal powers. In fact, they were used to treat everything from depression to fever and sore throats. They are one of the earliest fruits mentioned in literature, featuring in poems in the 1st century AD.


Good to know: Never rinse cut strawberries under water until you’re ready to eat them as it leads to them ripening faster.

WHAT TO LOOK OUT FOR IN THE COMING MONTHS… • Bambinella • Peaches • Apricots • Melon • Figs • White figs


BLACKBERRIES - THE DESSERT DOCTOR Do you have any idea how good blackberries are for you? Packed with nutritional content and healthy properties this super berry contains Vitamins C, E and K. It is also rich in anthocyanins, good for diabetes, antiinflammatory, eye sight, hearts, weight loss, ulcers and cognitive function and of course antioxidants effective against age-related diseases and cancer. That’s quite a list. It is also a key ingredient in comforting a sweet tooth, because it is a balanced kind of sweetness giving it a leading role in most dessert recipes. From pies to crumbles to granite to blackberry and white chocolate anything really, jams and ice lollies and on it goes, an endless list of blackberry deliciousness.





The world travelled chef talks fruit bat curry, seasonal produce and fish and chips. What or who inspired you to become a chef? My mother worked in the industry and got me a part time job in the kelvin hall which was the main exhibitions centre in Glasgow. While I washed pots and pans I watched the chef and everything he did appealed to me. The executive chef there gave me the chance and 35 years later I am still doing it. The job has allowed me to travel the world and meet and cook for some interesting and famous chef celebrities and politicians but most of all to see different cultures, taste their cuisine and on my journey make some lifelong friends around the world What drives you to continuously create new recipes and new combinations? A love of food and experimentation with ingredients . If you don’t strive to evolve yourself and your team then bored can set it so I feel its essential to remoan creative throughout it all.

locals and instructed to eat them like chicken wings. That was the first and last time I ate fruit bat. The strangest thing I have served up was whole roasted camels at a wedding for four hundred guests in Egypt Your must have kitchen gadget? A Pacojet without questions as you can do so much with it such as mousses, sauces and sorbets ice creams Your best cooking tip? KISS keep it simple use the best local and seasonal ingredients available, don’t over complicate dishes and make sure that the main ingredient remains the star on the plate and don’t over power it with other ingredients

Is your cooking influenced by the countries you have worked in? Very much so. I think all well travelled chefs tend to incorporate ingredients and cooking methods they’ve picked up on their travels to create new and exciting dishes. A case in point is the grouper with mussels which was hugely influenced by my time in Seychelles and the flavours the place offered.

A childhood meal you still recreate or enjoy? As a kid living in a Glasgow housing scheme, the fish and chip van which cam eonce a week was a huge treat. Nothing like a fish supper wrapped in newspaper with lots of vinegar . In fact have already found a bar here in Malta that serves a great fish chips and mushy peas

What’s the strangest food you’ve eaten and the strangest food request you have had to deliver on? I’ve eaten Fruit bat curry in the Seychelles which is a local delicacy although there is not much meat on them. The curry sauce was very nice but when I tried to use a fork and knife I was laughed at by the

Perfect dinner party menu? I am a great lover of Asian food so my perfect menu would be sushi steamed dim sum steamed miso cod. However I have to admit that I do also like to order from my favorite Asian restaurant get it delivered so I can relax with friends and have a beer while someone else cooks 18

Guilty pleasure? chocolate/wine gums I don’t really have a sweet tooth but if I start eating these I forget to stop and my wife has to hide them About the chef Eddie is originally from Scotland and left his position as Executive head chef at the Hilton Abuja in Nigeria to take on that same role here at Hilton Malta. He joined the Hilton culinary team in Scotland back in 1982 first making it as Head Chef role at Hilton Dundee in 1988. In 1998 he was appointed as Executive Chef for the two Hilton Hotels in Northern Ireland. Eddie continued to move internationally with Hilton Worldwide taking up positions in Sharm el Sheikh in Egypt, Addis Ababa in Ethiopia and then moved on to be the Cluster Executive Chef responsible for the three Hilton Seychelles Resorts. Prior to moving to Malta he was based in Hilton Abuja which is one of our flagship African properties with 680 bedrooms, seven food and beverage outlets and twenty four meeting rooms with extensive banquet facilities. Eddie has achieved many awards throughout his career including national association “Chef of the Year” awards, AA Rosettes and most recently was acknowledged by Hilton as the “Chef of the Year” for Africa & Indian Ocean.

UPDATES Cu rren t – June ‘17

in the know...


Trending Aubergines / Juice of the Season / Weird Foods / Kitchen Confidential



THE AUBERGINE BUN FIGHT Fuelled by the influence of clean-eating gurus such as Deliciously Ella and the Hemsley sisters, gluten-free food has soared in demand over the past two years. Building on that, we can expect an increase in ‘meaty’ vegetables being used as alternatives to less fashionable carbohydrates such as pasta, fries and bread.Vegetable crisps and sweet potato French fries are already available in supermarkets. Leading the way in 2017 will be the aubergine. Sales increased by 18 per cent in the last third of 2016 and are expected to boom next year. Expect to see aubergines replacing burger buns and pasta sheets in lasagne.

dr juice.

Slow juicers are becoming very accessible. Essentially, these machines crush and press the ingredients delivering high quality juice. This recipe is inspired by the summer days to come and includes Maltese watermelons, the staple summer fruit, orange for refreshment, pineapple for some sweetness and mint for flavour. Creates 500ml of delicious juice.


• Watermelon 2 slices (250ml juice) • Small bunch of mint into the juicer approx 6 leaves • Peel 1 orange and juice (120ml) • Cut pineapple into 8 long pieces & juice 2 sticks (120ml).


If you prefer and wish to add some more GREEN in your juice, replace pineapple with cucumber and increase the mint.

KITCHEN CONFIDENTIAL With Stefan Hogan Head Chef Corinthia Palace, Attard.

Way back in the UK one of my previous executive chefs asked a kitchen porter to strain the consommé for a wedding lunch – the porter strained the liquid and threw the consommé away ( cue effing and blinding to the nth degree) and kept the beef with the egg whites and vegetables, needless to say it was quite a panic.

A S I C I L L I A N S T O RY A SICILLIAN OLIVE OIL On a Sicilian hill, a few miles from the sea there is a green oasis where a selection of native young olive trees mingle with others which are several hundred years old in an olive grove. Here these olives undergo a pressing process which produces “monocultivar”, extra-virgin olive oils as a result of using different ways of pressing the oil according to each variety of olive. As every good olive grove does, this one grows many varieties of olives with their own characteristics, which fuse together into an abundance of sensations of taste and fragrance to also create several blends. Sample some of these distinctive oils from Philippe Martinet Fine Wines on Tower Road in Sliema.


A surprising amount of seafood is found in ice cream over in Japan. Frozen treats come in jellyfish, crab, shrimp, shark’s fin, whitebait, and fried oysters flavours and that’s not even the most bizarre flavour! For those who really want to go that extra mile how about coal or beer flavoured ice cream.


This Chinese delicacy is not for the faint hearted. Referred to as thousand-year eggs or century eggs, they need four to five weeks to prepare. The process involves chicken or duck eggs which have been preserved in a mix of clay, ash, salt, lime, and rice husks resulting in a creamy cheese like textured yolk encased in an amber jelly in lieu of the egg white.


jo h n w in f ie l d a . k.a dr juice


ack in 2007 John Winfield took the well-trodden path of backpackers around the world down to Australia. While there he hooked up with two Spanish brothers who loved to party. This serendipitous meeting created a space in which John found himself experimenting with a variety of fruit and veg. Highly influenced by his health conscious and energetic mother – he claims that she has bought him more blenders than underwear over the years- and inspired by the fruit he found there, John. created the best juice to cure a hangover to help the brothers. They started calling him Dr. Juice and ten years later Dr. Juice is a household name in Malta. Backed by his family and friends John came back to Malta, opened his first Dr. Juice bar in St Julian’s and the rest is history. The man clearly works well under pressure - He knocked out the first juice recipes just before opening his first juice bar, to a very receptive crowd. These juices still sell well today. He still likes to get in there and is very hands on conjuring up new recipes constantly finding inspiration all around him. He stumbled across an Aloe Vera supplier in Mexico who was willing to ship to Malta and introduced Malta to this wildly beneficial drink. He is adamant that the right mix of suppliers is an integral part of his successes. Inspired by his kids and determined to get them to have their fruit and vegetables, John has also found an effective way of engaging with the younger generations via his Super Kids range of juices which was met with great enthusiasm by parents and kids alike. Always restless, wanting to get stuck in and do more and do it in a responsible matter, it stands to reason that John’s next step is to team up with like-minded fruit and vegetable producers. He also plans to grow his own and meet the growing demand for pesticide free produce. He is clearly listening to what people want and his next project reflects this. He is taking his concept to the next stage branching out and offering a brunch and lunch eatery in Gzira in a month complete with a gluten free kitchen and organic range. He is clearly on a mission to support his customers who invest time and energy on their own individual journey to a healthier way of life, through his recipes. ‘Boost your day ‘ is his mantra and that of his brand, engaging with customers and encouraging them to boost the way they feel through the energy, cleansing and vitamin packed options that are offered. He is Dr. Juice.

LOVE JUICE LOVE LIFE!! Served sat down with Dr.Juice himself to talk about the Boost your day campaign and his new concept outlet. 22


f ir st w e

t h e n w e do e v e r y t h in g

Considered to be the most important meal of the day, breakfast has had odes and poems composed in its honour. So we felt we had to give it a glorious introduction in our first issue of Served. From overnight oats to baked eggs in avocado Served’s got you covered with some fantastic recipes by two of our awesome home cooks. We bet that at least a couple will make you rethink your coffee on the go and make the time to have a good breakfast. >>







cream cheese and


Cactus pot from LOFT






prep time



smash ed


rich + dark



Let’s be honest, breakfast is only the ‘most important meal of the day’ “ because so many versions of it have an element of sweetness, and we’d like to encourage that. Pancakes with maple syrup and bacon, croissants filled with Nutella, or one of our home cooks quick fix which is guaranteed to get you out of bed every morning without fail, bagels smeared with mascarpone cheese, smashed strawberries or raspberries, and chocolate shavings.


WAKE + BAKE prep time


cream cheese smoked salmon rucola

Key Keychain from LOFT




Instructions: Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Serves: 1

TROPICAL FRUIT OVERNIGHT OATS 1/3 cup plain Greek yogurt 1/2 cup rolled oats 2/3 cup full-fat coconut milk 1 tbsp. chia seeds or ground flax meal ½ tsp. vanilla extract Pinch of salt

Honey or maple syrup 1/3 cup chopped fresh or canned pineapple 1/3 cup chopped ripe mango 1/2 ripe banana, chopped or mashed 2 tbsp. unsweetened flaked coconut


prep time




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WHAT’S YOUR SIGNATURE DISH? JAY: BBQ! I am The Grill Master of my family. OZ: Bacon & Pea Risotto, Any roasted meat or Tom Yum Goong.



of the s g n ki



JAY: (Didn’t really get the question) or as he put it.. is this question asking me what I AM or what I’D LIKE TO HAVE!!! OZ: I would like to say diva dragon chef, at least on planet Oz.


m orn

ks i n of the


JAY: Not exactly obsessed, but RAW foods, I’m eating a lot more raw foods at the moment. OZ: Asian Fusion. Can’t get enough Asian food… I would be happy to eat just Asian food all day with the occasional 500g STEAK.

WHAT’S ALWAYS IN YOUR FRIDGE? JAY: Milk! (Full fat, Almond, Chocolate & Coconut), Cheese Triangles, Strawberries and yoghurts. I have 2 young boys. OZ: Milk. (I have 2 kids also). Eggs.




baked GS EG

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c ri sp y poakles,nta

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p o a c h ed eg g s + SAUTéED

M ix ed M U S H R OO M S

Recipe overleaf >> 33


Serves 4 – Prep time 40mins + overnight chill


Ingredients for polenta: 400ml water 100g quick-cook polenta 1 ½ tsp. butter 3 tbsp. grated parmesan ½ tsp. rock salt for polenta: To make the polenta, put the water and salt in a medium saucepan and bring to the boil. Gradually add the polenta, stirring all the time until combined. Reduce the heat, as polenta does tend to bubble quite a bit, beat very energetically until the lumps have dissolved. Stir the polenta with a wooden spoon for about 3 minutes until it starts to come away from the pan, remove from the heat, add butter and parmesan and mix well. Pour into a greased small tray to set, smoothing to make it as flat as possible. It should be a 2cm thickness. Allow to cool, cover with plastic wrap and refrigerate overnight.


Preheat oven to 250 C, then cut out two rounds with a food stack ring or egg ring. Place the polenta on a greased baking sheet, brush it with olive oil and bake until crispy and browned. You can also deep fry it or pan-fried.

for poached egg: Make sure your eggs are fresh by placing in a bowl of water. The fresher the egg the more it will float to the top.


Serves: 6 – Prep time 5 mins

Serves 2 – Prep time 20 mins



Home cook: Charlene Bugeja

3 large avocados 6 eggs 4 strips bacon (diced & cooked till crispy) ¼ cup fresh chives Hot sauce to drizzle

Add vinegar to a pan of steadily simmering water. Crack eggs individually into a ramekin or cup. Create a whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain onto kitchen paper.

Preheat oven to 200 C. Oil a baking tray. Cut avocados in half. Scoop out 1-2 tbsp. of the avocado to create a well for the eggs. Place avocados flesh side up, on prepared baking tray. Gently crack one egg in each avocado well, making sure to keep the yolk intact. Bake for 15-18 minutes, or until eggs are desired temperature. Remove.


for pea puree: Thaw 200g M frozen peas and put them in cool water for five minutes. Strain the peas, and add them to a blender with a dribble of cold water. Add additional water as needed and blend to a smooth puree. Season the puree just before serving.

Top with crumbled bacon, chopped chives and a drizzle of hot sauce.

Home cook: Charlene Bugeja

Ingredients for the strawberry & balsamic sauce: 10 blackberries 15 medium strawberries 3 tbsp. good quality balsamic 4 tbsp. castor sugar for the strawberry & balsamic sauce: Preheat oven to 200 C. Place the strawberries, blackberries, sugar and balsamic in a shallow ovenproof dish with baking paper, stir well to combine. Set aside for 20 minutes then roast for 5-10 minutes or until just tender. Set aside to cool.


Ingredients for toast

Strain the peas, and add them to a blender with a dribble of cold water. Add additional water as needed.Blend to a smooth puree. Season the puree only at the last minute before serving.

4 slices rustic bread 4 tbsp. unsalted butter 3 tbsp. granulated sugar 1 large chunk of good quality brie for toasts: Melt the unsalted butter and sugar in a large flat skillet over medium-high heat. Once melted, place the sliced bread inside the skillet with tongs, swirl in the mixture for a few seconds to coat evenly, then flip and coat the other side as well. Cook until golden. Remove from the skillet, and while hot, apply a generous layer of brie on top, then pour the strawberries mix all over and garnish with shavings of walnut.


for spinach: Heat oil and M leeks and cook until tender then add garlic and cook until golden brown. Add spinach and sauté until almost wilted.



{ SWEET START. } y rr e b k c la b y r r e b w a r st r ie , ,

b a ls a m ic w it h b +

b u t t e r s u g a r toasts



Mastering… L e

Pa in

a u

Chocola t

Steven Cutajar from the Fre(n)sh bakery in St. Julians, talks to Served about the popular pain au chocolat



All the Viennoiserie products have the same basic type of dough which is called “pâte levée feuilletée”. The actual basic process is the same throughout for all the Viennoiserie products, the different variations are all about different shapes and different fillings, for example; the croissant is cut as a triangle before being shaped into an actual croissant whilst the pain au chocolat is cut into a square and has added chocolate in it before being shaped into the famous ‘cushion’ or bread-like product.

I’m sure that there are hundreds of various answers to this question but at Fre{n}sh we firmly believe that the secret is all about using the best ingredients, having a good knowledge of all the ingredients you’re working with, respecting the delicate process of mixing and incorporating these ingredients together and finally letting the dough rest enough so that all the ‘tender, loving, care’ can do its job. A good oven and a great Boulanger are a must too!


Dark chocolate is preferred as its bitterness tends to bind in very well with the buttery dough.


Since we pledged over forty recipes Served offers up the standard Pain Au chocolate recipe 2 sheets frozen puff pastry (thawed, each sheet cut into 12 squares)

Best enjoyed if the Pain au Chocolat is warmed-up a bit or else it can also be enjoyed at a quite neutral (room) temperature.

CAN YOU SHARE YOUR RECIPE WITH OUR READERS? Well after two years of tweaking and testing our recipe we feel quite protective of it but I will share the main ingredients which are flour, butter, yeast, salt, sugar water and a lot of love for the dough.

Brand no, but type yes. The chocolate should preferably be bars measuring up to 5cm long or more if required.


Egg wash to glaze 100g bars dark chocolate (each cut into six 2cm pieces)


Line baking sheet with baking paper. Brush top of each puff pastry square with egg wash. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. You make all this ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg wash. Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.



Cu rren t – M ay ‘17

table talk...


Pantone of the Year / Seletti Wears Toilet Paper / Nordic Dinnerware / Books

Did you know.. The spoon is one of the very earliest eating tools that were made in earliest eras of human history. Over 500,000 years ago our ancestors used simple bowl-shaped designs that sometimes looked very much like a modern spoon in order to slurp up their liquid meals. Most notably, sea shells were tied or hooked onto small wooden sticks and with time transformed into spoon-like shapes. Many civilizations had their preferred styles; Ancient Greeks favoured the sea shells, Romans went with wood, and ancient Egyptian Pharaohs used elaborate golden or silver spoons engraved with mythical figures and hieroglyphics.


ew Norm Dinnerware expresses the purity, simplicity, and honesty so particularly characteristic of the Nordic way. The diversity of colours and materials in New Norm Dinnerware sets the creativity free. The dinnerware was inspired by the Nordic terroir and the colours of the produce in season. http://

Black humor dipped in pastels

Exceptional collection of tableware and objects born out of the collaboration between Maurizio Cattelan and Pierpaolo Ferrari’s magazine and the Italian design company Seletti. Seletti Wears TOILETPAPER is an unusual and exceptional collection of plates, mugs, tablecloths, bowls, glasses, backing dishes, teapots, tea towels and objects such as soaps, tables, mirrors, cushions and the umbrellas. A selection of images from the magazine become the decorative motif of the Seletti Wears TOILETPAPER design collection. Find Seletti exclusively at camilleriparismode (


TABLE TONE Earlier this year Pantone announced that Greenery was its colour of the year for 2017, praising it for its “vitality of nature and new beginnings.” Calming shades of green, purple, and taupe continue to top almost every major paint brand’s colour forecast for 2017. Reflecting a rapidly in increasing interest in well being, these soft tones subtly promote themes of sustainability, simplistic living, spirituality, and selfimprovement.

The really quite good British Cookbook (William Sitwell) 100 of Britain’s food heroes have shared their most beloved recipes to make this extraordinary cookbook while celebrating the uniqueness of British cuisine.

Citrus: (Catherine Phipps) From the author of The Pressure Cooker Cookbook and Chicken, Citrus celebrates sweet and sour and how citrus can transform the flavour of a dish.


Cork Dork: A WineFueled Adventure (Bianca Boske) This thought provoking often funny journey into the world of wine will appeal to anyone with a sense of humour and adventure.

Adventures of a Terribly Greedy Girl: (Mitchell Beazle) London-based food and drinks writer Kay Plunkett-Hogge More of a food memoir than recipe book the authors’ memories are hilarious while the recipes work well with more than a hint of Thai influence.

Prime: (Michell Beazley) Brought to you by the man behind such meat-centric restaurants as Hawksmoor, Foxlow, and Pitt Cue Co. the author knows a thing or two about meat.

ALWAYS HUNGRY Once it hits noon, it’s a free for all really - whether you’re in the mood for a light salad, something fishy, something thrown into a pot or something to satisfy a sweet craving, served has you covered with A load of recipes and dishes which will have you heading to the nearest kitchen - >>

c o o k in g is li k e l oldv e e n t e r e d it s h ou


or n ot a t a ll in to w it h a b a n d on




Cutlery from LOFT

S GET T Whether throwing a fancy dinner party or gathering friends around your kitchen table, how you set your table when entertaining is the first impression you’ll give off. Get your table right and the rest will follow. To give you some ideas on how to have the best laid table Served invited some experts to share their ideas‌



R A L P H LA U R E N H O M E Dinnerware and glassware by Ralph Lauren Home; cutlery from Cutipol. Montiere Watch. These and all other accessories available exclusively from Loft 43




LEFT Dinnerware from HK Living and Rory Dobner; scissors from HAY; cutlery from Cutipol. Bracelet by A la These and all other accessories available exclusively from LOFT 45

mea gre


cake s

Recipes: Stefy Zammit

The thought of a light lunch is normally met with a groan, but we’re not talking just salads here. Served home cook and food blogger Stefy Zammit shares wonderfully light but filling and fragrantly tasty spring recipes from her recently launched site


le n ti l and


sa la d

Recipe pg.53 >>



a sp a ra g u s sa la d w it h c o u rg e tt e s + b lu eb er ri es



q u in o a and

br oc co li

p a tt ie s

Recipes pg.53 >>



Serves 2

Serves 2 as a side

Serves 8 as a side





Home cook: Stefy Zammit

Home cook: Stefy Zammit

Home cook: Stefy Zammit

Home cook: Stefy Zammit

600g meagre, known as Gurbell, filleted 1 spring onion 3 tbsps. capers A handful of fresh mint ½ a sweet potato Rind of 1 lime 1 egg Coconut oil Polenta Seasoning

1 bunch asparagus 1 courgette 100g almonds Some chili flakes 125g blueberries 100g pecorino cheese

1 clove garlic 8 cherry tomatoes 20 king prawns 100g pine nuts 2 tbsp. fresh fish stock 130g brown lentils Olive oil

1 tsp. harissa spices 1 tbsp. sushi ginger A handful of basil 200g red Quinoa A sprinkle of Himalayan salt 1 egg 170g goat’s cheese, crumbled Quinoa flour 1 broccoli Coconut oil 1 Chicory

Drizzle the fish with some oil, wrap in foil and add a splash of water to the dish before placing in a preheated oven at 160 C


Peel the sweet potato, chop and boil for around twelve minutes until soft. Strain and set aside. In a blender add the mint and lime rind and blend until mint is in tiny pieces. Add the sweet potato, fish, seasoning and egg and pulse so all the ingredients mix together but don’t over mix as you will end up with a puree. Add some polenta to a bowl and heat a pan with coconut oil, make the cakes with your hand, dip into the polenta and cook the cakes a couple of minutes on each side. I placed these cakes on vermicelli noodles which were shallow fried in some coconut oil. A dollop of mayo finishes off this dish perfectly

Ingredients for dressing:

Wash courgette and slice length ways thinly. Set aside. Grill asparagus on a very low heat to have a nice crunch. This takes around twenty minutes, roughly. To speed up the process cover the asparagus with a lid.


Place almonds on a baking tray, sprinkle chilli flakes over them and add some olive oil and roast for around twelve minutes at 160C fan assisted. Place the courgette, asparagus, roast almonds, blueberries and pecorino all together and pour the dressing over, serve at once.

Cook your lentils according to the instructions on the packet. Ask your fishmonger to remove the heads and shell from the prawns and leave the tail on, as they look so wonderful on your plate. Get a griddle pan hot with some oil. Peel and crush your garlic and add to the pan. Add your cherry tomatoes and the fish stock and cook these on a low heat so you don’t lose the liquid. Add the pine nuts and stir and switch off the heat.


2 tbsp. hemp oil 1tsp. agave syrup 1tsp. sesame oil Some lemon juice

Grill your prawns in a separate pan and add them to your tomatoes and other ingredients. Put the lentils in a dish and mix the ingredients all together. Serve. NOTE: As I had two fish dishes I made a fresh fish stock out of the carcass of the meagre and the prawn heads. I just added the fish to a pot and covered them with water, I boiled and extracted the juices. I made around 800ml. I froze the rest.


Serves 2

Wash and chop your broccoli, prepare a baking tray with some coconut oil and bake the broccoli for around fifteen minutes in a fan assisted oven on 160C. Remove and set aside. Prepare your quinoa according to the instructions on the packet. Usually it is one cup quinoa to two cups water. In your blender and add the basil and harissa spices, blend until your basil is in tiny pieces. Add the sushi ginger, crumbled goat’s cheese, broccoli and your cracked egg. Pulse for a minute to break down the goat’s cheese. Add the salt and pulse once more. Make the patties with your hands.


Prepare your quinoa flour in a bowl, heat a pan with coconut oil and add your patties, cook on both sides for a couple of minutes and place them on a paper towel to remove any excess oil, although there won’t be much with coconut oil and you are only sealing the patties on both sides.Get your chicory, chop off the bottom and wash the leaves. Before serving, place some leaves on your plate, add some of your extra quinoa and some of your crumbled goat’s cheese. Add your warm broccoli patty, drizzle some oil and balsamic vinegar and serve.





with by

ajo blanco

stefan hogan +

johnathan zammit


The thing about fish is that it evokes so many emotions, whether cooking or eating it. The smell of the sea and a sense of virtuousness in eating well. It’s brain food with soul and so versatile that it’s easy to get creative. Served’s Pros and Home cooks really went to town with these four fabulous fish dishes here. Recipe pg.58 >>



POSH FISH PAN SEARED GROUPER CURRIED MUSSELS AND CRISPY CALAMARI Dish by: Eddie Sharkey (Hilton Malta Head Chef.) Ingredients For the curried mussel sauce: 500g mussels - cleaned 2 banana shallots – peeled and diced 1 clove garlic – finely chopped 100ml white wine 50ml water 1 sprig thyme 30ml rapeseed oil 2 tbsp. curry powder 2 pinches saffron strands 500ml fish stock 200ml double cream For the coriander oil: 2 bunches picked coriander leaves 400ml rapeseed oil Salt and pepper For the garnish: Mussels picked from their shell and beards removed Picked coriander leaves – julienne 50g celery - ½ cm cubes 50g fennel - ½ cm cubes 50g leek - ½ cm cubes For the grouper: Grouper – skin scored olive oil unsalted butter ½ lemon salt Calamari Served recommends Azzopardi Fisheries for fresh fish and shellfish

CALAMARI RECIPE Cut the calamari into strips and dust with some of the curry spice and flour and set aside to garnish finished dish.


For the curried mussel sauce: Place a large pan onto the stove and when hot, pour in the cleaned mussels and the white wine and water. Cover and cook quickly until mussels begin to open approx 3 – 4 minutes. Drain the mussels, chill and pass the stock through a double muslin cloth.

In another pan add the oil and slowly sweat the shallots and garlic for approx 1 minute. Add the thyme and curry powder and cook for a further 3 - 4 minutes. Pour over the mussel stock and fish stock, stir in and add the saffron, reduce by half. Add the double cream and reduce. Pass the sauce and correct the seasoning with Malden salt, ground white pepper and lemon juice For the coriander oil: Blanch the leaves in boiling salted water for 30 seconds, refresh in iced water. Blitz in a blender & slowly add the oil. Hang in a muslin cloth and allow to drain.


For the garnish: Blanch each of the vegetables in boiling salted water until just cooked and refresh in iced water. To finish sauce: Spoon the vegetables in to a pan with the curry sauce. Bring to the boil and simmer for 1 minute, add the mussels and simmer for a further minute. Add the coriander and correct the seasoning. For the sea bass: In a hot pan add a little oil and place the fillet presentation side down and season the base of the fish with a little salt. Cook for approx. 4 minutes then turn over and add a knob of butter basting the fish for a further minute. Squeeze a little lemon juice and baste the fish again. Deep fry calamari Finish the fish with a little curry Malden salt and serve. Assemble the dish Arrange mussels in centre of plate, top with grouper, garnish with crispy calamari, fine julienne of chilli and micro herbs, drizzle coriander and serve. Wine Pairing Foradori 2015 Nosiola “Fontanasanta” Vigneti delle Dolomiti from Philippe Martinet Fine Wines: A compelling, & eccentric wine that engages all the senses. The slightly volatile aromatics recall those of an uber-classic Brunello or Barolo.


This extravagant recipe from Eddie Sharkey has many components and requires a little bit of culinary skill to pull it off. Those willing to take on the challenge will be rewarded by an incredibly well thought out and balanced dish.


2 59


A classic of the chilled soup genre: refreshing, and full of ripe, summery flavours Serves 4

GAZPACHO WITH AJO BLANCO Chefs Stefan Hogan + Jonathan Zammit

(Corinthia Palace, Attard.) 1 red pepper, (roasted, peeled & seeded) 1 kg ripe tomatoes 3 garlic cloves, (peeled and crushed) 1 spring onion, trimmed 80g white bread, crust removed 30ml sherry vinegar 10ml olive oil for the Ajo Blanco: 60g blanched almonds 2 garlic cloves 25g white bread (crusts removed) 50g hung yoghurt Splash of almond milk (use to thin if mixture is too stiff)

Assorted heritage tomatoes to decorate and add texture Good quality olive oil 150g Calamari strips,

Serves 2- 4


sieve to drain liquid, when ready to serve transfer the tomato pulp to a mixing bowl, whisk in the olive oil and add enough liquid to get a soft whipped cream consistency. Allow to set in fridge before serving it chilled and recheck the seasoning before serving.

Home cook: Eunice Muscat

Ingredients for salmon 600g Salmon pin boned, skin on 300g granulated sugar 175g Maldon sea salt 1 tbsp. whole black pepper 1 tbsp. fennel seeds 1 tbsp. coriander seeds Zest from half a lemon Zest from half an orange 1 fresh grated beetroot 25ml vodka (grey goose if you have)

For the ajo blanco place all the ingredients in a food processor and puree. The perfect end result should have a consistency of stiff mayonnaise, check seasoning and chill. To serve you will need a piping bag.

to cure the Salmon: Place the sugar, salt, vodka, beetroot, lemon , orange zest & finely chopped dill. Grind the fennel seeds, black peppercorn & coriander seeds in a pestle and mortar and add to the mix. Place the salmon on a tray, skin side down, and pat the mixture all over it so that the flesh is completely covered. Cover the tray tightly with clingfilm. Pop a heavy weight on top to help pack everything down evenly, then put the whole thing into the fridge for 48hrs.


Dress the tomatoes with olive oil and season, place in the centre of the plate with a small pile of the calamari. Spoon three generous heads of the gazpacho, place dots of the ajo blanco, and serve the fresh green pea juice in small jugs to be poured at the table.


(blanched in fish stock, refreshed in iced water and dressed with some lemon juice and olive oil (optional)

200g Fresh peas with pod passed through a vegetable juicer (last minute so that you maintain that fresh pea taste)

For the Gazpacho In a food processor place the red pepper, tomato, garlic and spring onion and blend until you get a smooth consistency. Taste and season with salt, pepper and the sherry vinegar. Add the bread and blend until smooth. Place in a


Wine Pairing Chateau de Roquefort 2015 Corail Rose from Philippe Martinet Fine Wines: Juicy and sharply focused, offering vibrant red berry and pit fruit flavours, this is a fleshy, silky beautiful wine

Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping. Pat the fillet dry with kitchen paper. Put back into the fridge until needed, where it will keep for up to 1 week.


For the horseradish cream: 1 cup sour cream ¼ cup grated fresh horseradish 1tbsp. dijon mustard 1 tsp. lemon juice ½ tsp. salt ¼ tsp. ground black pepper 2 tbsp. finely chopped dill for horseradish cream: Mix all the ingredients until the mixture is smooth & creamy.


For the buckwheat pancakes: 1 cup buckwheat flour 1 ½ tsp. castor sugar ¼ tsp. salt 1tsp. baking powder ¼ tsp. baking soda 1 large egg 1 ¼ cup Greek yogurt unsalted butter to grease the pan for pancakes: Whisk buckwheat flour, sugar, baking powder, salt and baking soda together in a bowl. Beat yogurt and egg together in a bowl. Pour flour mixture, whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes. Melt butter in a pan over medium heat. Drop spoonsful of batter onto the hot pan and cook until bubbles form and the edges are dry,2-3 minutes, flip and cook until browned on other side, 2-3 minutes. Repeat with remaining batter.



Plate from LOFT





panseared black spotted

br e am

with steamed c l a m s , saffron

+ cream sauce Serves 2 Prep time 45 mins

PAN-SEARED BLACK SPOTTED BREAM , STEAMED CLAMS, SAFFRON & CREAM SAUCE. Home cook: Eunice Muscat Served recommends Azzopardi Fisheries for fresh fish and seafood

2x black spotted bream fillets (ask your fishmonger to fillet it for you).

150g clams 1tbsp. black caviar 150ml dry white wine 200ml fresh cream 40g fresh broad beans 50g fresh peas 4 small asparagus 4 stalks bok choy 1 small white onion finely chopped

4 pieces romanesco florets 3 cloves garlic roughly chopped 2 pinches of saffron 1tsp. lemon juice


For Saffron & cream sauce:

Sweat the onion and a garlic clove in olive oil, stir well and add 100ml of white wine, simmer until at least half the alcohol has evaporated, add the cream and saffron, then strain the sauce through a fine sieve, finish with the salt, white pepper and lemon juice.

Method for steamed clams: Melt the butter in a medium pot over medium heat, add 2 chopped garlic until is fragrant but not burned. Add rest of white wine and increase heat to medium high, until wine is brought to a simmering boil, add clams and cooked covered for 5 minutes until clams have opened.


Method for vegetables: Blanch all the vegetables together in boiling salted water for 3 minutes until just tender, strain & seasoned them with olive oil, salt and white pepper.

Method for the fish: Heat the oil in a large frying pan, season the fillets on both sides and place in the pan, skin side down, and fry over a medium heat until the skin is crisp and golden. Flip the fish over then add the teaspoon of butter and a squeeze of lemon and fry until cooked through. Served recommends Azzopardi Fisheries for fresh fish & seafood

Plate from LOFT




the Rise of the greens. By Julia Ripard



At this time of year it’s hard to resist filling up our plates with stuffed artichoke and kusksu, topping everything with broad beans and peas

Spring is the time for celebrating all things green, and appreciating the wonderful effects of a rainy winter on the land. The valleys and fields are blooming, carpeted with vibrant greens and brightly coloured patchwork of flowers. The increasingly warmer weather brings a variety of life to the farmers’ fields and vegetable trucks, now bursting with delicious seasonal produce of all kinds. Among them those famously nutritious leafy greens; kale, spinach, chard, rocket and lettuce which provide a huge source of various vitamins and minerals but most importantly, chlorophyll and fibre. Chlorophyll is the green pigment found in plants that is instrumental in photosynthesis. Consider it‘the blood of plants’, having a structure identical to that of hemoglobin, but made up of magnesium as opposed to iron. Magnesium is the key as to why chlorophyll, and by default, leafy greens, are so beneficial to us. It directly affects and calms the nervous system, lowering stress levels in our bodies. So if you really need that break, go for a salad over a kit-kat! When it comes to these greens, the darker the better, for this implies a more concentrated source of chlorophyll.

Serves 4


cooking time



250g ditalini pasta 1 ltr vegetable stock 1 wild garlic bulb, squashed 1 onion, chopped 400g fresh peas, shelled 400g fresh broad beans, (removing only top half of the skin)

4 artichoke hearts, quartered 2 sticks of celery, chopped 2 tbs semolina

Fibre explains the advantage of consuming green vegetable over fruits, since we tend to consume greens in their entirety.. Fruits are often peeled, removing most of the fibre, and with a much higher sugar content. Fibre, a carbohydrate, is digested into a sugar as well, however, being a long-chain sugar molecule, the process is much slower, giving our bodies time to deal with the sugar intake without causing a spike in our insulin levels. Most importantly, fibre makes up the bulk we needed to push waste out of our systems. At this time of year it’s hard to resist filling up our plates with stuffed artichoke and kusksu, topping everything with broad beans and peas. Not only are these greens nutritious but also super tasty and provide a fantastic canvas to work with as a cook. With good quality, seasonal and fresh ingredients, any dish is sure to be a hit.This spring I’ve been addicted to the mighty artichoke, to the extent that I’m now preserving them for when they’re no longer growing! My favourite way to enjoy them is simply to sauté the hearts, dressed with some good olive oil, parsley and garlic. They’re great on their own, or added to pasta sauce. (Could mention something here about the dish shown in picture – my Pasta Primavera)

Salt & Pepper Fennel fronds, Mandranova olive oil Fry up the onion and garlic in some olive oil, and add the celery, peas and beans. Before they brown, add the stock slowly, waiting for the liquid to reduce before topping up with more. In the meantime cook the pasta very al dente in salted water. Once that is ready and the stock is used up, add the pasta to the



vegetables with a cup of pasta water. Add the semolina, a few sprigs of roughly chopped fennel fronds and a good grating of pecorino and continue to cook until the pasta is done, not more than 5 minutes. Serve with some more pecorino or some fresh gbejniet (Gozo cheeselets) and a drizzle of good olive oil.



Photography Matt Hush - Hush Studios

The 100-year-old recipe revealed

housewives would prepare the Sunday roast or any dish really and take it down to the local baker to cook there. To separate their dish from others they would mark their dish with a broad bean or a matchstick or sometimes a fold in the dough.

We all know and love the Gozitan ftajjar with its crusty dough, crispy potato base and delicious toppings. But do we know how these ftajjar, not to be confused with the Maltese or Gozitan filled ftira, came about? The idea was conceived by bakers who used the leftover bread dough which wasn’t left to rise like the rest to produce pizza- like savoury tart scattered with various typical toppings like olives, tomatoes and capers. They would then offer these to the women waiting for their bread or for a homemade dish to cook in the baker’s wood oven. This was a widespread practice still found in some villages today where

Mrs. Liza Frendo, who lives in Gharb, has been using her mother’s recipe for Ftajjar for over seventy years, graciously agreeing to talk us through the process while we sampled some of the ftajjar which were ready. They were incredibly moreish and delicious. Cont. pg.121 >>


E A S Y D O E S I T What’s not to love about one pot recipes? Minimal mess, easy to throw together and bursting with flavour. These one pot wonders are simple enough for weeknight dinners and special enough for guests.


Recipe overleaf >>

s a ro

s te d

n w e i t k h c i l e h m c o n g r os e m n i rp ary &

g a rli c


“Enjoy this as a light healthy starter or add more fresh vegetables for a more substantial main course.”

Chefs Stefan Hogan + Jonathan Zammit

(Corinthia Palace, Attard.) For Brining • 4 litres cold water • 125g rock salt • 35g brown sugar • 2 lemons, halved • 3 sprigs rosemary • 1 bay leaf • 1 tsp. black peppercorns • 2 star anise • 3 cloves • 4 cloves garlic, crushed For roasting • 4 spring chickens • 1 lemon cut into wedges • Sprigs of fresh rosemary • Handful of good quality olives • 60ml olive oil • 80g salted butter (room tempreature) • 1 head garlic, halved • Salt & ground black pepper • 250ml good chicken stock As sides • Roasted spring garlic • Asparagus • Roasted new potatoes • Roasted Carrots • Charred lemons In a small saucepan, combine the salt, brown sugar, and 2 cups of the water and heat until the salt and sugar are dissolved. Set aside and allow to cool.

leaf and spices. Pour the remaining water into the pot, followed by the slightly cooled solution. Cover and refrigerate for 6 to 8 hours. Rinse thoroughly under running water to remove the brine. Pat dry with paper towels and allow the chickens to sit uncovered in the fridge for an hour to dry this will help to get a crisp skin.

Serves 4 persons

ORECHIETTE WITH SPRING GREENS + SOFT GOATS CHEESE 400g orecchiette 2 lemons (zest & juice) 120g asparagus, sliced at an angle 80g broccoli, florets 75g kale, stalk removed and sliced 60g peas 100g zucchini, sliced (core removed) 85g pak choi, sliced

Remove from the fridge for at least 45 minutes before roasting to allow to come up to room temperature. Pre-heat the oven to 190 degrees C. Liberally season the inside of the chickens, place a lemon wedge and a few crushed garlic cloves as well as the rosemary in the cavity fold the wings under the chicken. With your finger loosen the skin that covers the breast to create a pocket and fill with butter. Season the chickens from the outside and place in a roasting tray. Drizzle with olive oil and pour the chicken stock around in the pan.(If you want to make gravy add some root vegetables and herbs in the tray)

20g garlic, finely diced 120g shallots, finely chopped green chilli, seeded and chopped (use to taste) 15g marjoram 15g mint 20g coriander 60g rocket leaves 100ml olive oil salt pepper 4 pieces’ fresh goats cheese

Served recommends Chain Supermarket for your fresh vegetables and herbs

Put into the oven and roast for 45 minutes, check after 25 minutes, add the olives, you might need to add some more chicken stock if it is drying out. When it gets close to the 45-minute mark check with a probe, position the probe close to the breast bone it will be ready when it reaches 72 degrees Celsius. Remove from the oven and cover loosely with aluminium foil and allow to rest for 10-15 minutes. Cut down the middle and again into four serve with sides and lemon wedges.

Place a large pot of water to boil with salt to taste, have a separate receptacle with iced water, blanch the asparagus, broccoli, kale, peas, zucchini and pak choi, make sure to keep the vegetables nice and crisp to maintain the vibrant green colours. Keep some of the water used to blanch the vegetables for the sauce.Have another pot ready with plenty of boiling salted water for the pasta.


Served recommends Meanwhile, prepare the chicken by rinsing thoroughly inside and out with cold water and place in a large pot. Squeeze the halved lemons over the chickens and place them into the pot. Add the crushed garlic, rosemary, bay

Arianna Occhipinti 2014 Frappato from Philippe Martinet Fine Wines This is a wine of character and personality flaunting slightly rustic edges with confidence.


In a pan heat the olive oil and slowly cook down the shallots and garlic, add the chilli and season, pour in some of the reserved liquid and turn up heat. Cook pasta and once ready place into the pan with the shallots, adjust seasoning add the vegetables as well as the herbs and rocket toss and serve immediately.


Drizzle with some olive oil, scatter the lemon zest over the top and crumble the soft goats cheese.


Enjoy this as a light healthy starter or add more vegetables for a wholesome main course.

(Corinthia Palace, Attard.)


Chefs Stefan Hogan + Jonathan Zammit

Serves 4

orechiette with spring


+ soft goats cheese




As celebrity chefs continue to extoll the virtues of this silver skinned fish, Sea bass continues to grow in popularity over recent years with chefs and home cooks alike. Perfectly served: Seabass has a sweet, textured firm flesh which holds its own against both simple and strong flavours. As a semi-fatty fish with firm but delicate flesh this fish is best prepared whole; steamed, poached, stuffed and rolled in baking paper, seasoned with fresh herbs and spices and a splash of white wine. If choosing fillets then pan frying skin on them produces a beautifully crisp texture yet retaining its moisture. Asian flavours also work extremely well with this fish



By Chef Stefan Hogan – Corinthia Palace Attard.

Recipe overleaf >> 73


Serves 4


serve with..

• 1 large sea bass (approx 1.4 kg), preferably wild

fresh olive oil

lots of lemon wedges (Corinthia Palace, Attard.)

Keep all herbs on the branch and wash and dry them.

a good Chefs Stefan Hogan + Jonathan Zammit

• 3 large firm tomatoes • 4 Shallots • 3 Garlic cloves • 2 Lemons • Basil • Mint • Rosemary • Marjoram • Olive oil • Rock salt • Fresh milled black pepper

and warm


maltese bread 074

Ask your fishmonger to fillet the fish. (keep the head and bones, freeze and make into an ‘aljotta’ or bouillabaisse style broth.) Rinse under cold running water to remove any blood traces and loose scales, place between absorbent paper to remove any excess moisture.


1. Slice the lemons, tomatoes, shallots and garlic, place one fillet on a board and liberally season with salt and pepper, start with a layer of lemon slices, then top with the tomatoes, shallots and garlic, cover with the herbs. Drizzle with some olive oil, season and top with the second fillet. Using butchers string tie at intervals to secure the two fillets together.

2. Line an oven proof dish with grease proof paper and brush the paper liberally with oil, place the fish in the dish and drizzle with more olive oil, cover with more grease proof paper.


3. Bake in the oven at 180 C degrees for the first 25 minutes, remove the top grease proof paper, baste with any juices and oil in pan and return to the oven for a further 1015 minutes until the fish is cooked through and the skin has taken on a golden hue. Allow to rest for five minutes before removing the string and serve immediately with a good fresh olive oil and plenty of l emon wedges and warm crusty Maltese bread.


Serves 1

FENNEL + ORANGE SALAD Chef: Stefan Hogan (Corinthia Palace Attard)

Ingredients for polenta: 2 fennel bulb 2 oranges (peeled & divided into segments) A few sprigs of fresh mint Olive oil White balsamic vinegar Slice the fennel on a mandolin as thinly as possible, wash thoroughly and place in iced water for a few hours to crisp up and curl. When ready to serve drain and allow to drip dry and get rid of all the excess moisture. Mix the fennel with some olive oil, mint leaves, white balsamic and some juice from the orange. Dress in a large salad bowl and decorate with the orange segments, mint leaves and pour over the remaining dressing. Serve immediately.

Bowls from LOFT


Serves 1


“Served serves up a couple of salads that work beautifully with the seabass�

Chef: Stefan Hogan, Corinthia Palace

for the coconut bacon 250g coconut flakes 10ml tamari 4ml liquid smoke 8ml maple syrup 2g smoked paprika Mix all the ingredients together and spread on baking parchment cook in a preheated oven set at 180 degrees Celsius for 10-12 minutes until golden brown.



For the salad 125g rucola 80g baby spinach 4 figs cut in half Avocado, wedges Lemon juiced Cider vinegar Olive oil Toss the leaves with the figs and avocado dress to taste with the olive oil, cider vinegar, maple syrup & lemon juice, season and place in a bowl, top with the coconut bacon and serve immediately Served recommends Chain supermarket for your fresh vegetables and herbs.





b a c o n s a la d with

spinach rucola

+ avocado


STOCK ‘N’ S O U P. TAKE GOOD STOCK A good vegetable stock is built around the deep savoury notes of bay and celery and the delicate sweetness of onion and carrot, and is the base for any good soup. This is really worth making from scratch and rooting around your vegetable drawer to add variations will make for some interesting flavours and results. Always make double and freeze it either in ice cube molds or flat packed freezer bags Recipes by Julia Ripard

VEGETABLE STOCK a handful of dried kombu a handful of shiitake mushrooms 2 stick of celery 1 leek 2 carrots 1 onion 1 whole bulb of garlic olive oil a handful of mixed fresh herbs (bay leaf, rosemary, thyme, parsley)

8 peppercorns 1.5-2 litres water Stir fry till the vegetables have softened and then add warm water with the tablespoon of miso paste dissolved in it, to the pot, about a litre and a half to two. Season with salt to taste.





Serves 4

The pick me-up, fad friendly, heartwarming, refreshing, nutritious world of soup. Whether it’s a gazpacho or hippopotamus soup (rumored to be the first soup dish about 8,000 years ago), this is a staple in the world of food and cuisine; it’s been around a while and we like it served hot.

3 bulbs of fennel 1 white onion 2 sticks of celery 1ltr vegetable stock Salt & pepper Topped with lemon and thyme Infused olive oil and crispy spring onion

Soup is goodness in a bowl. You may think that’s overstated, but what do you eat when you feel poorly? When you hear the words ‘heartwarming’ or nutritious what things do you think of? We bet soup is one of them. Smoothies too, but they’re just a different kind of soup.


Slice up the onion, celery and fennel and add to the hot pan with olive oil. Stir fry until the vegetables have softened and slightly coloured. Add the stock and simmer gently for about ten minutes. Season to your taste. In the meantime, warm up a cup of olive oil on a low flame with the rind of half a lemon and thyme. Don’t let the oil boil. In a small pan fry up some sliced spring onion


until crispy and reserve for the garnish. After ten minutes, the vegetables should be fully softened and the heat can go off. Turn the oil off too, and strain. Blend the soup on the highest setting of your blender, once cooled. Garnish with the crispy onion and a drizzle of infused oil.

“Throw in a handful of fresh peas or broad beans also in season to brighten up this soup.”



ONE P OT P O R K a twist on an

Ho me c o o k : Ch a r l e n e B u g eja




Wee k ni g ht di nne rs c a n still in clu d e a r oast. We’ve cu t cor n er s on the c las s i c I t a l i a n di s h— us i n g b acon an d ski p p in g th e ai r-d r yin g p r ocess. So w hi l e no t a s tr ad iti on al it is eq u ally d el ici ou s.

Serves 4 – Prep time 1hr

PORK WRAPPED IN BACON 4 garlic cloves, finely chopped; plus 2 heads, halved crosswise

1 tbsp. chopped rosemary, + 4 sprigs 1 tbsp. fennel seeds, coarsely chopped 1½ tsp. kosher salt 2 tbsp. olive oil, divided Freshly ground black pepper 1 kg pork tenderloin 4 slices bacon Wash and chop your broccoli, prepare a baking tray with some coconut oil and bake the broccoli for around fifteen minutes in a fan assisted oven on 160C. Remove and set aside. Prepare your quinoa according to the instructions on the packet. Usually it is one cup quinoa to two cups water.


Get your blender and add the basil and harissa spices, blend until your

basil is in tiny pieces. Add the sushi ginger, crumbled goat’s cheese, broccoli and your cracked egg. Pulse for a minute to break down the goat’s cheese. Add the salt and pulse once more. Make the patties with your hands. Prepare your quinoa flour in a bowl, heat a pan with coconut oil and add your patties, cook on both sides for a couple of minutes and place them on a paper towel to remove any excess oil, although there won’t be much with coconut oil and you are only sealing the patties on both sides. Get your chicory, chop off the bottom and wash the leaves. Before serving, place some leaves on your plate, add some of your extra quinoa and some of your crumbled goat’s cheese. Add your warm broccoli patty, drizzle some oil and balsamic vinegar and serve.


Wine pairing Chateau de Pibarnon 2011 Bandol from Philippe Martinet Fine Wines: Elegant, seamless and polished, this wine offers up beautiful notes of black raspberries, currants, liquorice and spice.


C I T R U S AV V Y. Nothing livens up a dish like a splash of citrus. The vibrant flavours of oranges, lemons, limes and grapefruit are familiar in many dishes. Here are a number of foods that go well with these citrus fruits. Some are obvious but some may be less so…


























































NN 85








wine news...


Wine of the issue / The Wine Series / Most Popular Reds / On Radar


the wine

of the




BI GGE S T WI NE O P EN ER Rob Higgs spent four years designing a wine bottle opener and pourer. This collection of bits of scrap has over 300 moving parts and is the most expensive corkscrew machine we’ve found, retailing between seventy-five and one hundred thousand dollars. So six figures for a wine bottle opener and pourer is a tad eccentric a purchase, but it would look justifiably amazing in your kantina though.


his wine club was born from an observation that the two young founders made among their friends. They were starting to spend more on their wine but without the knowledge needed to choose with the same thought and care as choosing food.

elegantly organic.

A taste for wine starts to develop roughly by the age of 25; as interests develop and with a growing disposable income this is an opportune time to develop a discerning taste for wine, Besides educating experienced ‘winos’, Table Talks aims to close the gap which sets novices at a disadvantage when choosing wines and discovering their wine palates. With the aim of demystifying the world of wine Table talks hosts bimonthly tastings to wine-enthusiasts of all levels, led by wine expert and sommelier Paolo Belluardo who, with his years of training and experience in Michelin-starred restaurants, gives a well-rounded dose of information; technical, professional and relatable.

Building on the foundation laid by Guy Bossard at Domaine de L’Ecu while stridently adhering to the organic and biodynamic practices Guy has used in the vines since the 1970’s, Fred Niger is introducing single varietal bottlings that are reshaping the face of the domaine. Among the most age-worthy in the lineup, the Orthogneiss is subtle and elegant with the zest of citrus fruits, white flowers, spices such as ginger and cumin, and notes of flint, dried fruits and toasted almonds. Available in Malta from Philip Martinez Fine Wines.

T H E O F F IC IA L W IN E O F T H E E U R O V I S I O N 2017

Invivo Wines announcement that it was to be the official wine of Eurovision 2017, Europe’s singing contest and the biggest European meme generator, made headline news as a first for a New Zealand wine. “We’re the ideal wine to go with crazy hair, outrageous dresses, way too many wind machines and more white suits than should be legal without a prescription,” said Invivo co-founder Tim Lightbourne. Invivo Wine was established in in 2007 as an idea between two old school friends, Rob Cameron and Tim Lightbourneand.



Cabernet Sauvignon



Pinot Noir




Table Talk events currently take place at ‘Philippe Martinet Fine Wines’ wine shop in Sliema, but will soon move to the soon-to-be-launched wine bar, Cru, in St Lucy’s street, Valletta. Inquire at for more information on joining the group.

Exploring Sicily’s undiscovered wine wanders By Melanie Vella


“A meal without wine is like a day without sunshine. “


icily is known for its long stretch of pristine coastline and deep blue waters, a catamaran ride away from the Maltese shores.

Now, visitors are flocking to the sun-kissed island for a ‘new’ reason. Dubbed as Italy’s most exciting ‘new’ wine region by wine connoisseurs, Sicilian winemakers are perfecting the art of boutique wineries. They churn out small batches of distinctive wines that exude the island’s very essence. The Sicilian wine country is still out of the mainstream spotlight. A well-kept secret on

the verge of being revealed - this makes it all the more appealing. The flatlands and plateaux are covered in sprawling vineyards that spill into the sea. Diego Planeta is known as one of the forefathers behind Sicily’s viticultural reinassance. Planeta was passionate about showcasing the countryside, culture and plentitude of the Sicilian terroirs. The Planeta family scouted out the best regions and built five boutique vineyards, which capture the diversity of altitudes, climates and soils from east to west.


The production and protection of the environment, countryside and culture of each place is preserved through a culture of sustainable long-term viticulture, where each vineyard seems to integrate seamlessly into the landscape. The best way to experience the uniqueness of the wines produced is to drive around the island. Start first at Planeta Terra’s first two estates established in Menfi in 1995, Ulmo and Dispensa. Here they planted the first vines for Chardonnay at Ulmo, a few metres away from the farmhouse that had been in the family for seventeen generations. >>


“ This project is a symbol of sustainable Viticulture from the production, environmental and social aspects.“



Planeta Terra went on to dig its roots into the red-soil country in Vittoria. The Cerasuolo di Vittoria is the only Sicilian DOCG today. The vineyards of Nero d’Avola and Frappato surround the ancient winery on the Dorilli estate. The Noto region is the epicenter of the Nero d’Avola cultivation, with its white soils and ancient vines. Planeta makes its flagship Santa Cecil DOC in the sprawling Buonvini estate. This very spicy fruity wine is an expression of the unique Sicilian aromas make it the reference point for red wines produced from indigenous grapes.

Discover the winery hidden among the natural slopes of the Noto landscape. It is home to the Moscato di Noto, a signature white wine of the region. This notably aromatic variety is cultivated among the white soil of the Buonvini estate where the limey soils are scented by the almond groves that share the land. For a sweet, fruity wine with lively citrus notes, scout out the Moscato Bianco ancient vines. These yield the particular Passito di Noto, which is produced by some of the oldest vines in the world and is made using the system of ‘appasimetno’ or grape drying.


The production of the Mamertino, the wine loved by Julius Caesar, was established in Capo Milazzo. This is the last of Planeta’s boutique wineries to be founded. This project is a symbol of sustainable viticulture from the production, environmental and social aspects. Your trip would not be complete without dabbling in the exquisite extra virgin olive oils that are a great accompaniment to many of the wines. As a visitor, you can immerse yourself in the island’s history, hospitality and people through dabbling in its diverse delicious wines.




of the

corner. Yes cocktail hour is

lighter, we feel ready to swap our red wine glasses for something that hints at summer just around the upon us and Served has the perfect one for this time of


the year. Enjoy! Cocktail by

Aperol Spritz: Aperol 50ml Prosseco 150ml Soda 25ml


As the days get longer and

Cocktail by Flavien Faure, bar manager for Med Asia.

Flavien Faure



1 part (1,1⠄4 oz, 3,75cl) Campari • 3 parts (top) Tonic Water (Make it) 1. Build the drink in a balloon glass with ice. 2. Garnish with a slice of orange.


Renault Captur Capture life.

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Scrappage scheme available on some models

Renault KADJAR DY 1.2t (130bhp) €24,500

Reg. No. S063

Model shown for demonstration purposes only

Renault SCENIC

Renault MEGANE Hatch

EX 1.5(110bhp) tCE €25,300

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DY 1.5 (110bhp) DCI €21,900



ALCOHOL ALCHEMY 25ml Gordon’s® Sloe gin 25ml Gordon’s® gin 25ml fresh lemon juice 15ml sugar syrup Crushed ice Berries to garnish 1.6 units of alcohol

50ml Gordon’s® gin 20ml elderflower cordial Cubed ice Cucumber Mint to garnish Soda 1.9 units of alcohol per tall glass


Gordon’s Bramble

Method for Gordon’s Bramble Fill a cocktail shaker with ice cubes. Add 25ml of Gordon’s gin, 25ml of Gordon’s Sloe gin, 25ml of lemon juice and 15ml of sugar syrup, then give it a good shake. Strain into a cool rocks glass filled with crushed ice and garnish with fresh blackberries and raspberries

Method for Ruby Cooler For Ruby Cooler Fill a highball glass with lots of ice, pour over your Gordon’s gin and the cranberry juice, then top up with ginger ale. For the finishing touch, garnish with fresh raspberries (or a wedge of lime).

Gordon’s Elder Flower Cooler

Method for Elder Flower Cooler Half fill a glass with cubed ice and pour over 50ml Gordon’s gin. Add a slice or two of cool cucumber and some mint leaves. Splash over 20ml Bottlegreen® elderflower cordial, fill with more ice and top up with chilled soda. Stir and finish off with a couple of extra slices of cucumber and a final sprig of mint.

50ml Gordon’s® gin 100ml cranberry juice Top up with ginger ale Cubed ice Raspberries to garnish 2 units of alcohol

Gordon’s Ruby Cooler



corn fed chicken

butter poached

with butternut squash


4 corn fed chicken breasts 50ml olive oil 3 garlic cloves, crushed 2 sprigs of rosemary 2 sprigs of thyme 80g butter Salt Pepper

Chef Stefan Hogan

(Corinthia Palace, Attard.)

Ingredients for Sweet Potato Puree 2 large sweet potatoes 60g butter Pinch smoked paprika Juice of half a lime Peel and cut potatoes into cubes and cook in boiling salted water, drain and return to

pan on low flame to remove excess moisture. Place warm potatoes in a food processor and add the butter, smoked paprika and lime. For a smoother puree pass through a drum sieve (if too thick add a little fresh cream that has been reduced by half) place in a piping bag and keep warm. Allow the chicken breast to come up to room temperature, season the breasts liberally with salt and pepper, heat a pan with the oil and place the breasts skin side down allow to colour before turning. Add the herbs and garlic cloves and place in a pre-heated oven set at 180 degrees Celsius for 8 minutes, remove from the oven and check –


if cooked place pan over a low flame and add the cold butter, as it foams baste the breasts with the butter and herbs. Flip skin side down and turn the heat off allow to cool and rest for 5 minutes before carving. Serve with the roasted yellow beets, braised shallots, charred baby turnip and the sweet potato puree. Arrange on the plate as pictured or not, just go with the flow !!!!!


The recent photographic exhibition ‘Gastrografija’ by Sean Mallia – which initially hung at Palazzo de Piro and now graces the walls of high end house shops and restaurants such as Camilleri Paris Mode, Loft, Lily Agius Gallery and Caviar and Bull among others - highlights gastronomic practices elevating food past its art form into something unique. This pet project, and first solo exhibition, shows Sean’s focus on presenting the gastronomical world in photographic format; exploring the form, texture and colour within food while creating a narrative about the journey of a dish with his brilliant composition. One such illustration is the series Order and Disorder, which like most ‘eureka’ moments first occurred by accident. The shoot was set for an orderly ‘architectural’ framing. However after much obsession with perfection, Sean – frustrated - destroyed the planned frames. This led to the idea that perfect order is just as beautiful as chaos. Similarly, there is a story behind every series and shot; whether is sad, dramatic or chaotic. >>




The wide spectrum of series and shots comes from a background of various training and experience; certainly photography, but additionally architecture and design. Sean has set parameters in his mind due to said training, and whether he makes use of that through playful colour contrasts, or breaks the rules like with Order and Disorder, the result is always impressive. He clearly has a sharp and creative way of seeing things.

While this is his only current exhibition running, Sean has numerous projects in the pipeline or buzzing around in his ever active mind - most of which are on the back burner – especially due to his demanding schedule and popularity. The best way to keep updated is to follow his Facebook page or new website which will be coming soon. https://www.facebook. com/seanmalliaphotography/



This has to be done at least 2 days in advance serving. Prepare the salt rub by blending all the ingredients in a food processor, then cover the lamb shoulder equally on every side with the salt rub and keep it refrigerated in a container covered with the rub for at least 4 to 5 hours.


Get 4 lamb racks and clean them from the other sinew, and trim some of the excess fat, remove all the extra sinew from the double chop. The double chop is from the wider part of the rack. Remove the remaining loin from the rack and roll on cling film, give it a cylindrical shape so that it is all even. Vacuum pack the loin and the double chop separately and cook at 58°c for 25 mins. Remove from the water bath and chill in iced water and Keep in the fridge until ready to use. Ingredients for Lamb Shoulder 500g De-boned Lamb Shoulder Salt rub 400g Rock Salt 200g caster sugar 4 star anise 8 juniper berries 10 coriander seeds 10 pink peppercorns 2 Bay leaves 1 spring of rosemary 1 spring of thyme

Remove the lamb shoulder from the salt rub and rinse it with cold water removing all the extra salt, wrap it first in cling film and then foil. Cook at 74°c for 24 hours in the oven. After the 24 hours remove from the oven, in the meantime open a triple layer of cling film, 2 layers along the working top and 1 layer across, while the shoulder is still warm remove it from the cooking foil and wrap it tightly in a cylinder shape like the shape of a salami ,and keep refrigerated until needed. for the lamb shank Pie Phitivier 2 Hind Lamb shanks 1 carrot 1 onion 1 celery 1 pcs leek 1 spring rosemary 2 cloves garlic 1 bay leave 1 spoon tomato paste ½ glass Red wine 1 liter Chicken or lamb stock Corn oil 1 packet Puff pastry Parsley Tarragon 1 egg ( for egg wash)

liquor on the lamb shanks and cook in the oven for 4 hours.Once the shanks are cooked give them some time to cool slightly, remove the meat from the bone and remove all the excess fat attached with the meat. Pull the skanks meat in threads ,add the chopped herbs and make in small balls of 20 to 30 grams each,leave them covered in the fridge for about 2 hours to keep their shape intact. Roll open the puff pastry and with a 4cm diameter round cutter cut the base of the phitivier,place a portion of the pulled lamb in the middle of the pastry, with another cutter at least 8 cm in diameter and put some egg wash on the base of the phitivier and close it with the larger puff pastry. Brush with some egg wash and put back in the fridge, then carefully Use a small knife or a toothpick to make a small hole in the center of the pastry and to score curved lines from the top to the bottom. When ready to serve cook the pie in the oven at 180°c for 10 to 12 minutes. for the Celeriac 1 large Celeriac 500 ml milk Salt

Preheat the oven at 140°c,put a nonstick pan on the stove on high to medium heat, seal the lamb shank from all the sides ,and put in an oven dish deep enough to be covered with the braising liquor. In the same roasting pan cook the mirepoix (carrot, leeks etc.) Tomato paste & red wine. Reduce the wine and add tomato paste. Pour the cooking

Trim the celeriac from the other skin, slice them 2.5cm and then cut with a 6 cm round cutter, cut in 4 and trim the edges to give them a pebble shape sort of. Cook in water for 3 to 5 minutes and keep them in the fridge afterwards until needed, with the remaining trimmings of the celeriac boil them in the milk until cooked through, remove from the milk and blend until smooth in a food processor.

for Peas & Broad Beans 200g fresh Peas 200g fresh Broad Beans Salt 50g unsalted butter Chives Preserved lemon Prepare a pot with boiling salted water. Remove the peas and broad beans from their pods. First put the peas in the boiling water for 30 seconds and cool down in iced water. Do the same for the broad beans. Remove the broad beans from their shell. Keep them refrigerated until needed. Cut the chives and preserved lemon as thinly as possible.

TO ASSEMBLE THE DISH 1. Start off by cooking the pie in the oven at 180°c for 10 to 12 minutes. Then slicing a thin slice of the lamb shoulder and place it on the serving plate, then warm it up slightly under the grill. 2. Sear the lamb double chops and loins in a nonstick pan adding some butter at the end, season and place in a preheated oven at 180°c for 3 to 5 mins. 3. Warm up the celeriac puree and place where desired on the plate, warm up the broad beans adding some butter, herbs and preserved lemon and place on the plate. Glaze the turned celeriac in some butter and add salt. When ready to serve cook the pie in the oven at 180°c for 10 to 12 minutes. 4. Sear the lamb. Place double chops and loins in a non stick pan adding some butter at the end, season and in a preheated oven at 180°c for 3 to 5 mins. Dinner is served. Served recommends Chain supermarket for fresh vegetables and herbs

This extravagant recipe from Eddie Sharkey has many components and requires a little bit of culinary skill to pull it off. Those willing to take on the challenge will be rewarded by an incredibly well thought out and balanced dish.




Wine pairing Chateau Saintayme Grand Cru St Emilion from Philippe Martinet Fine Wines: There is a classic Bordeaux character to the wine as fresh not overripe grapes are used. The bold and concentrated taste will work well with this complex beautiful dish.



Cu rren t – June ‘17

watch out...


Fes t i val s / Fo o d i e C l u b s / F i l ms / H a ck s + Mo re



T H E MALTA FOO D F E S T 9th – 11th June 2017

Malta’s unique fortified medieval city Mdina will be hosting the Malta International Food Festival, 3 days gastronomic alfresco eating and drinking as well as family fun entertainment. Over the recent years the festival has managed to attract pronounced attention from thousands who have visited the festival to taste the food from over 10 international cuisines. In total an estimate of 30,000 people have attended during the 2015 and 2016 edition. During this festival patrons can indulge in freshly-prepared food. Desserts and surprises, together with live cooking shows and spectacles are the order of the day. Designated food areas are carefully decorated to give the visitors the opportunity to virtually transport themselves to the countries and regions being depicted through the culinary expertise of the chefs.



World renowned chefs in new documentary on food waste A number of world-renowned chefs have come together in a new documentary to reveal a critical kitchen skill: how to keep food out of garbage bins. “Wasted! The Story of Food Waste,” which debuted last month at the Tribeca Film Festival, outlines the crisis surrounding food waste and how leaders in the restaurant industry are working to combat it. At least one third of the food produced worldwide is lost or wasted each year, winding up in landfills, where it releases methane, an extremely potent greenhouse gas. The film, produced by chef Anthony Bourdain features Mario Batali and Massimo Bottura among many others.


Glorious sunshine, pristine waters and good company make for carefree summer days. The newest member of the Charles Grech family seeks to bring all those elements together to provide its discerning clients with a whole new experience in luxury lounging: Pearl Beach. The epitome of class, Pearl Beach is the answer to those looking for a high-end beach club. Resident DJs take it up a notch during weekends for some unforgettable party sessions (Admission restricted to ages 18 and over from Friday to Sunday). To book or for more information visit


This aptly named cooking club started just over a year ago following a gourmet dinner using foraged ingredients organised by John & Geraldine Portelli in collaboration with Chef Keith Abela of Sammy’s by CFM. Due to popular demand the last Friday cooking club was born. As befits the name foodies and food lovers gather every Friday of the month to enjoy a meal together. The event takes place at Palazzo Santa Rosa under chef Claude Camilleri



Strawberry huller This best selling huller is perfect for this time of year when strawberries are still in abundance and so versatile whether in smoothies, salads or simply on their own


Avocado slicer This handy bestselling gadget will split, pit, and slice your avocado to perfection so you can include this superfood in anything at the very last minute. Home made guacamole anyone?


Herb cutter With an ergonomic handle and four sturdy stainless steel blades that rotate as you chop, this mincer simplifies fresh herb prep. Its smart design protects your fingers from the sharp blades and the top pops off for quick clean-up.


life is uncertain eat


desse rt




5 egg

whipped whites fresh g cream caster 500g ml sugar creme 200


de cassis

g hazelnuts


toasted +


strawberries amaretto

icing sugarto serve To make the meringue whip the egg whites in a bowl until they become stiff peaks. With the motor still running add 200g sugar 1 tbsp. at a time. Gently fold in the hazelnuts. Using a piping bag or freezer bag form swirls on a baking tray and bake at 90 C for one and a half hours. Turn oven off and allow the meringue to cool before removing. To make the strawberry sauce wash and hull the strawberries setting a few side for later. In a pot combine the strawberries, 2 tbsp of sugar and Cassis. Simmer making sure it doesn’t boil over for around 20 minutes. Puree and pass through a fine sieve. Whip the cream mixing in the Amaretto and icing sugar. Chop the remaining strawberries. Assemble the mess in individual glasses by layering meringue, sauce and chopped strawberries


simple summer

trifle cake


“Decadently delicious and so easy to make this no bake strawberry tart will appeal to even the laziest cooks�













Serves 6 to 8

Serves 10



Home cook Ljuana Xuereb

Home cook Charlene Bugeja

For the sponge


4 eggs 100 g caster sugar 100g self-raising flour

32 Oreo cookies 110g melted butter Chocolate Filling 200g milk chocolate 100g bittersweet chocolate 200ml heavy cream

For the filling 5 tbsp. smooth strawberry jam (warmed through)


1 x 210g can apricots (you can also use fresh halved apricots)

450ml fresh cream 1 tbsp. Frangelico (optional) 2 tbsp. icing sugar Mint sprigs to decorate Line a 23x33 cm swiss roll tin with baking paper and preheat the oven to 220/ 200c fan. With an electric whisk combine eggs and sugar till light and fluffy. Sift in the flour gradually and fold in. Gently pour the mixture into the tin, level it and bake for about 10 mins. Leave to cook in tin for ten-minute then turn out on to a wire rack and allow to cool completely. Trim the edges of the sponge cutting lengthwise into 2 equal pieces. Spread both with the jam saving a little. Place one sponge on the serving plate and arrange the strawberries along the sides. Slice the apricots and arrange between the strawberries. Whip the cream to soft peaks and stir in Frangelico if using together with the sugar. Spread it over the fruit and top with the second sponge, jam side onto the fruit and cream. Pipe the remaining cream on top, arrange remaining fruit, brush with what’s left of the jam and decorate with the mint sprigs. Chill for at least two hours before serving.

300g fresh strawberries Chopped nuts (almonds, pistachios, etc), optional

In a food processor blend the oreo cookies until they are reduced to crumbs. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press the biscuit mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular 12 x 36 cm tart pan. Freeze until you prepare the filling, just for few minutes. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. Don’t let it boil or even simmer. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved. Pour chocolate filling over oreo crust, and top with fresh strawberries. Refrigerate for at least 2 hours or overnight before serving.

Serves 4

GREEK YOGHURT PANNA COTTA WITH POACHED ORANGES Home cook Ljuana Xuereb Panna Cotta 3 to 4 gelatine leaves (7gr in total) 200ml full fat milk 190 g caster sugar 200g Greek Yoghurt ½ Vanilla pod, seeds scraped Grated zest of ½ an orange 15 slivered pistachios Place gelatine leaves in a bowl with plenty of cold water and leave until they soften. Combine cream, milk 90g sugar, vanilla and orange zest into a heavy based pan, place on a medium heat and bring to a simmer. Then remove from heat and take the pod out. Place the yoghurt in a bowl and whisk


constantly as you pour the milk and cream mixture in a slow, steady stream. Squeeze the water out of the gelatine leaves, add them and stir until they dissolve. Pour the mixture into ramekins or molds and leave to set in fridge for at least 5 hours or overnight covered in Clingfilm For the poached oranges 2 oranges 2cm piece fresh ginger 30g caster sugar 100ml water Dash of Cointreau Peel and segment orange. Place all ingredients in a pan. Bring to the boil. Simmer 5 mins. Take off the fire. and leave to cool in syrup. Serve on the side with the panna cotta.

STAY SWEET Serves 4-6


¾ tsp. caster sugar 40g hazelnuts (toasted, skins removed and roughly chopped)

Home cook Ljuana Xuereb

For the crème fraiche

For the ganache:

300 gr crème fraiche 21/2 tsp. icing sugar For the orange oil Finely grated zest of ½ an orange 1 tbsp. good quality olive oil

250g dark chocolate (broken up) 150g unsalted butter 1 egg and 3 egg yolk 60g caster sugar Coarse sea salt to serve For the spice mix: 2tsp. coriander seeds ¾ tsp. black peppercorns 1 small cinnamon stick 8 cardamom pods

Preheat the oven to 190/ 170 C on fan. Put chocolate and butter in a Bain Marie and heat for about 5 minutes stirring occasionally till chocolate is melted and shiny. Set aside to cool completely.

With an electric whisk, whisk egg yolks and sugar until light and fluffy. Carefully fold the egg mixture into the melted chocolate and make sure you don’t overwork it. Transfer the mixture into a lined loaf tin (approx. 22 x 8cm). Bake for 10 mins until the surface turns opaque but the middle is still slightly wobbly, Cover and refrigerate preferably overnight. Remember to remove from fridge a couple of hours before serving. To make the spice mix simply dry fry all the spices for a couple of minutes until fragrant. Transfer to a grinder or pestle and mortar and grind to a fine powder. Combine

with the sugar and hazelnuts and set aside. Mix the crème fraiche and icing sugar together and place in fridge until ready to use.For the orange oil, simply mix orange zest with the olive oil and set aside. Arrange spice mix in a line in the middle of the plate and scoop a dessert spoon of ganache onto it. It helps to dip the spoon in hot water beforehand. Place a spoonful of creme fraiche next to the ganache and drizzle with the orange oil. Finish this dish off with a sprinkle of sea salt on the ganache.





The term sustainable consists of balancing local and global efforts to meet basic human needs without destroying or degrading the natural environment. In my green kitchen I aim to be sustainable in the ingredients used, sustainable in the way food is cooked and how to food waste in an effort to protect the limited resources for future generations.

88 million tonnes of food are wasted annually in the EU, with associated costs estimated at 143 billion Euros (FUSIONS, 2016). Wasting food is not only an ethical and economic issue, it also depletes the environment of limited natural resources. Food waste amounts to more than 30% of food produced in the EU and this mostly happens in our kitchens. >>


FORAGING GOING GREEN, GOING WILD! Foraging can be described as the acquisition of food by hunting, fishing, or the gathering of plant matter, characterized by or dependent upon the acquisition of food by such means; Here are some rules that every forager should live by: Familiarize yourself FIRST with the wild plants, try to learn as much as possible about them and maybe join a few guided walks like those organised by Nature Trust at the Majjiatral Park.


Don’t be fooled by look alike plants. Always cross reference to be 100 percent sure even when you think you know a plant, because non-edible look-alikes can fool you.


Wild Plants do not come labelled like other food bought off the shelf! Learn to identify wild plants correctly and investigate all their uses. Try to understand it as part of a larger ecosystem.


Learn to identify the poisonous plants you are likely to encounter. DO NOT EAT ANYTHING YOU CANNOT POSITIVELY IDENTIFY.


Learn about the endangered species list and familiarize yourself with the plants that are listed on it. It is illegal to pick endangered plant species.


Don’t be greedy! Only pick as much as you need and never take ALL the plants of any one kind in a given patch. After harvesting an area give the plants plenty of time to recover before returning to the same patch.


Be very careful when it comes 7 to harvesting roots. Remember that often harvesting roots means the death of the plant, so before you start digging ask yourself if this plant is really plentiful and if it can sustain a harvest of its roots. If in doubt, don’t collect.

However tempting it may look, never pick in places that are subject to pollution, roadsides, industry or heavy spraying of farm pesticides, herbicides, fertilizers etc.



When you are out and about, never leave any litter behind.

Respect PRIVATE property and do not trespass unless you have the go-ahead of the land owner. Get permission to forage if need be. This may not be an obvious safety issue, but around here, not respecting property rights and laws could result in some pretty unpleasant consequences. It’s also a matter of courtesy.



Keep records of from where, when and what you collected. It will come in handy at a later date. Once you have collected your wild plants make sure your body will not reject this new food:



First, rinse or wash the parts of the plant you are using.

Keep in mind that you are a beginner and so test one plant at a time – preferably even allowing a day or two before trying something new.


Test the plant first by rubbing it on your skin. If there is no reaction, then rub part of the plant on


your lips. If there is no reaction there then eat a small portion of the plant. If you experience no reaction at all, then all should be well. Although some plant might not have any undesirable effects on your system in small doses, consuming certain plant in larger quantities can have negative implications. So always be careful about side effects.


When to Harvest Edible Wild Food Wild plants should be harvested when these are best for you, and the oils responsible for flavour and aroma are at their peak. Proper timing depends on the plant part you are harvesting and the intended use. >>


The nutritional value of leaves is usually the best before they flower, thus they should be harvested. After flowering they are still good for you and they still contain vitamins, minerals and nutrients, just not as plentiful.

SOME GENERAL FORAGING TIPS: • Stay away from mushrooms unless you are guided by an expert. • Begin harvesting only when the plant has enough foliage to maintain growth. • Early morning harvesting but after the dew dries is always best, but before the heat of the day. • Harvest the wild edible plants before flowering, otherwise, leaf production declines. • Most flowers have their most intense oil concentration and flavour when harvested after flower buds appear but before they open. • Foraging for wild food is a great way to re-connect with the natural world • Foraging is a combination of hiking and gardening! Not only is wild food much richer in essential vitamins and minerals, but foraging also provides much needed exercise. • Be aware of some basic guidelines that will ensure that foraging remains sustainable.

PROPER IDENTIFICATION OF WILD PLANTS Before eating any wild plant, make 100% sure it’s not poisonous. Find a mentor. Learning from an expert or someone more experienced will give you a higher level of confidence. Get a good book. There’s no substitute for an experienced forager, but a good field guide is a close second. A reference book will give you confidence as you get more comfortable with foraging. When choosing a field guide, look for the local guide books. They should have easy-to-identify photos or line-drawings and should include info on habitat and palatability. One such local guide book is “Wild Flowers of the Maltese Islands” authored by Edwin and Guido Lanfranco. Another good source is Learn the dangerous species in your area before venturing into the wild to forage. If you know what poisonous plants you may encounter, you’ll feel more comfortable foraging for the edible species. Don’t rely on common names. Common names can refer to several different plants. Some wild edible plants share the same common names as poisonous plants. Latin names are more reliable. Use all of your senses. Don’t limit yourself to visual ID alone. Lots of wild edible plants have look-alikes. Learn how to differentiate similar plants by smell,


feel, texture, seasonality, etc. It’s not a rule, but in many cases, poisonous plants are unpalatable. Some plants are deadly in very small doses. Learn habitat. Plants grow in their specific habitat and thus you can plan in advance what plants to looks for at particular places. . Learn companion plants. Many plants are commonly found growing nearby certain other species. Learn to follow wild edible plants through all seasons. Flowerless plants are much more difficult to identify and thus knowing what plants grow at that time of the year can help you identify plants better. Learn which parts of a wild edible plant are safe to use. Just because a wild plant is considered edible doesn’t mean all parts are edible. For example, stinging nettle shouldn’t be used after it goes to seed.

IMPROVE YOUR FORAGING SKILLS The more you forage, the more proficient you’ll become. Discover a new wild edible plant each time you go foraging. With each new plant, study all of its uses including medicinal. You’ll become more and more comfortable with the natural world and all it has to offer as you broaden your catalogue of useful wild plants. Use books and the internet to learn more about plants and follow this spot for more information about wild plant and how to use them. Happy Foraging

(Corinthia Palace, Attard.)

Chefs Stefan Hogan + Jonathan Zammit


chocolate + lavender popsicle



Serves 4 persons

STRAWBERRY MOUSSE 200ml fresh strawberry puree 40g castor sugar 40g egg yolks 8g gelatine leaves (bloomed in ice-cold water)

200ml fresh cream In a saucepan, slowly heat M through the strawberry puree with the sugar, until it reaches 80C. Meanwhile, whip the egg yolks vigorously, until very light, pale and fluffy. Once the puree reaches its temperature, take off the heat and stir in the gelatine leaves and egg yolks. Mix thoroughly, pass through a fine mesh, and let cool until it reaches 35C. Using a balloon whisk, whip the fresh cream, until it peaks. Take care not to overbeat it as it will curdle and split. Fold the puree mix into the cream, and incorporate well using a spatula. Pour into desired moulds, set in a refrigerator for about 2 hours before serving. For convenience, the mousse can also be prepared beforehand and frozen, then defrost it 3/4 hours before using.

for the basil gelee 100ml basil juice (extracted from about 200g of fresh basil)

30g powdered sugar 70g glucose syrup 6g agar agar powder Start by extracting the basil juice, using a juice extractor. Once obtained the desired amount, pass through a fine sieve. In a saucepan, put the juice, glucose and sugar. Heat up until they reach boiling point. At this stage, add the agar agar powder and keep boiling for about 3 minutes, whisking

continuously. Let cool completely in a refrigerator until it sets like a hard jelly. Cut your block of jelly into small chunks, then pass through a food processor for about 2 minutes, until it reaches a smooth consistency. Preserve at 5C until needed for use. This may keep up to two weeks in your fridge.

for strawberry tartare 8 small fresh, ripe strawberries 40ml raw honey zest from half a lime pinch freshly ground black pepper Hull, wash and dry the strawberries. Then using a sharp knife, chop them into very fine cubes. Put them into a bowl, add on the lime zest, pepper and honey. Mix well and leave to marinade for 10 to 15 minutes before serving.

for mascarpone sherbet


Bring the milk and the M lavender to a boil. Leave covered for an hour to infuse. Heat the milk again, strain it and add the gelatin and chocolate. Leave to cool at room temperature.Whip the cream and fold it into the chocolate mixture. Fill in the molds.

Proceed to freezing in your ice-cream machine, following the manufacturer’s instructions, for about 20-25 minutes, or until frozen. Keep stored at -18C until needed for serving. Finish the plate off with roasted whole California almonds, freeze dried strawberries, fresh strawberry coulis, basil-infused extra virgin olive oil.


Whip the egg whites with the sugar and shape into a meringue. Spread it on to baking paper and dry at 60°C to 3hrs.

100ml water 50g sugar 20g lavender Bring all the ingredients to the boil and leave to infuse. Strain it and leave to cool.

For the salad White Chocolate Popsicle Coating

100g white chocolate 30g cocoa butter C.S violet food colouring

Make a syrup by boiling the water, sugar and lemon juice for about 10 minutes. Let cool until it reaches 25C. In a bowl, mix together yogurt and mascarpone until well incorporated. Slowly add in the cooled syrup, beating well with a spatula.

500g egg whites 100g sugar

100g white chocolate 100g milk 3g gelatin leaves 20g lavender Berry Lavender Syrup Salad 100g whipped cream

For popsicle

420ml water 150g castor sugar 425g mascarpone 285g Greek yogurt juice from half a lemon

for dry French meringue

Melt the chocolate and cocoa butter at 30°C. Add the colouring. Remove the mousse from the mold and dip into the white chocolate mixture.

For raspberry sorbet 400ml raspberry purée 100g water 300g sugar 2g milk powder 12g glucose Bring all the ingredients to a boil and leave to refrigerate overnight. Churn in an ice cream maker.

50g strawberries 50g blueberries 50g blackberries 50g redcurrant Cut the berries and add the syrup. Assemble all the elements and plate in the most attractive way.

CHILD HACKS Words + Recipes by Sass Woods


If your kids are anything like mine, then you will relate when I say my kids are always hungry and forever asking for snacks. I’ve made a conscious effort to make my own rather then reaching for packaged goods that are usually highly processed. The 4 recipes that I’ll be sharing are nut free so they can all be sent to school as lunchbox options as well (I know by now you are probably fed up with lunchboxes and you may be in dire need of some fresh ideas – so here you go, give these a go and see if any work with your kids) >> 117


Makes 8 half rolls

RAINBOW RICE ROLLS 4 rice roll wrappers 1 nest of fine rice noodles 3 carrots (grated or shaved in long ribbons) 1 red pepper, (cut into thin long strips) 1 green pepper, (cut into thin long strips) half a cabbage, (cut into thin long strips) 5 radishes, (sliced in thin circles) Choose from one of the two dipping sauces below or make a serving of both; Peanut sauce 1 ½ tbsp. peanut butter 1 tsp. tamari sauce 1 tsp. maple syrup 1 tbsp. warm water Juice of ½ a lime

Sweet chilli sauce 2 tbsp. rice vinegar 1 tbsp. tamari sauce 1 tbsp. warm water 1 tbsp. maple syrup Pinch of dried garlic powder Juice of ½ a lime For the veg: Prepare your noodles; pour boiling water over the noodles in a bowl and leave to soak for about 5 minutes, then drain and rinse with cold water and set aside. For the sauces: simply combine all ingredients and pour into dipping bowls, Pour warm water into a round shallow bowl and dip your rice roll wrapper into the water for a few seconds (don’t leave it too long) and place onto a damp surface.


Top the wrapper with veg and noodles on the side of the wrapper furthest away from you. Start by folding the wrapper towards you over the filling and then fold in either side and keep rolling towards you. Slice the roll in half and repeat.

“ These rolls make a great alternative to sandwiches for school; get the kids to help out and make their own. Let them choose their ingredients and get involved with the rolling – why not make some sweet ones as well with a variety of colourful fruit? Get creative, have fun with it! The options are endless! ”

Makes 23 hearts

OAT-SO-LOVELY LOVE HEARTS You will need a silicone ice-cube tray with heart shapes For the white hearts 2 cups oats 1 tbsp. desiccated coconut 1 tbsp. coconut oil 8 pitted medjool dates 3 tbsps. water Handful raw cacao nibs For the brown hearts +1 tbsp. raw cacao powder + 1 teaspoon coconut oil +1 tbsp. water Place the oats in a food processor until they reach flour like texture. Add the rest of the ingredients, except for the cacao nibs, and blend until dough is formed Remove half of the mixture and fold in the cacao nibs Roll into balls and press into heart shaped silicone molds For the brown hearts ‌ Add the rest of the ingredients and blend for a few more seconds Roll into balls and press into heart shaped silicone molds Place the tray into the freezer for 15 minutes. Remove and pop hearts out of the molds and into an airtight container and store in the fridge for up to a week.



Makes 6 pancakes

LEMON BUCKWHEAT PANCAKES To get a perfect shaped circular pancake, you can use a circular cookie cutter, just be careful when lifting it out of the pan as eventually it will get hot. 1 organic egg ½ cup wholemeal buckwheat flour 1/3 cup organic milk (or any milk of your choice – plant based milk will work well too) Juice of 1 lemon Some lemon zest ½ tsp. baking powder 2 tsps. coconut sugar 1 tsp. coconut oil for cooking

Whisk together all the wet ingredients Add the buckwheat flour, lemon zest, baking powder and coconut sugar and whisk again until smooth. Heat a frying pan with the coconut oil on low to medium heat. Place the cookie cutter in the centre of your pan and spoon in some mixture (you can even throw in some blueberries at this stage if you wish) Once it starts to bubble, lift the cookie cutter and flip the pancake to cook the other side for a few seconds. Serve up with a lot of fresh fruit, some yoghurt and a drizzle of maple syrup.


“ Pancakes are a great lunchbox option; you can make a large batch and freeze in portions. Pop them into a lunchbox in the morning and they will defrost in time for break. You can even opt to toast these straight from the freezer for a quick breakfast option.”


T H E 1 00- Y EA R -O L D R E C I P E R E V E A L E D .

Here’s how.. To make Gozitan ftajjar buy some bread dough and if fresh leave to rise for as long as possible, two hours at the least. Since the dough is quite elastic it needs to be managed gently and respectfully. According to Mrs. Frendo the best way is to gently open it out on to a baking tray using your hands, letting it rest for a few minutes and stretching again till a round pizza shape is formed. Place thinly sliced potatoes at the base – these add a crispy element but serve another use too, soaking up the juices from the toppings and allowing the base to bake beautifully. Scatter with whatever takes your fancy, the most common ingredients used were and still are fresh Gozitan cheeselets and eggs or anchovy tomatoes, olives, capers and onion and plenty of seasoning and olive oil. For those with a sweet tooth and a taste for the traditional, the ftajjar base can be dusted in sugar and scattered sesame seeds.






L55xW30xH70cm L50xW30xH64cm



BST BBQ’s are easy to assemble as have no screws. Legs fold easily for storage. Painted steel brazier provided with ventilation holes • Aluminium coated charcoal grid Painted steel windshield with scratch resistant border • Chrome-plated grilling surface adjustable in 4 positions • Preassembled folding legs For 50 years, BST srl has created and produced high quality products by employing innovative design and careful choice of the raw materials. It is this expertise that has transformed BST srl into a leading company in Europe.

Heat Beads ® Briquettes A safe & long burning fuel that is odorless, smokeless, and gives you that real BBQ taste. Heat Beads® burns hotter than other brands giving you a high cooking temperature for over four hours Heat Beads® burns longer offering you better value for money Heat Beads® BBQ Briquettes can be trusted to provide consistent quality every time Heat Beads® is a the market leader of high quality BBQ briquettes within Australia Whether your preference is for quick open grilling, a spit or kettle roast, make sure your barbecue gets off to a great start with Heat Beads® BBQ Briquettes.”

Valley Road, Msida

Showroom opening hrs:

21234501 | 21235487

Mon-Fri: 09:30 - 19:00


Sat: 09:30 - 13:00



Adam’s Fish Shop, Mosta Arkadia Foodstore, Gozo Azzopardi Fisheries, St Paul’s Bay Chains Supermarket The Point, Sliema Gala Supermarket, Ta’ Xbiex Greens Supermarket, Swieqi Scotts Supermarket, Attard Scotts Supermarket, B’Kara. Scotts Supermarket, Burmarrad Scotts Supermarket, Naxxar. Scotts Supermarket, Santa Lucia. Scotts Supermarket, Sliema Scotts Supermarket, St. Julians Scotts Supermarket, Zabbar Tower Supermarket, Sliema Valyou, Mellieha Valyou, Naxxar. News agents 8 Till Late Convenience, Bugibba 8 Till Late Convenience, Mater Dei 8 Till Late Convenience, Paceville Agenda Bookshop, Gozo Ferries. Agenda Bookshop, Pama Supermarket Mosta Agenda Bookshop, Pavi Supermarket Qormi Agenda Bookshop, The Point Sliema Agenda Bookshop, University Campus Msida Agenda Bookshop, Valletta Cauchi’s, Mosta Charlies, Bugibba Expressions, Sliema Fast Forward, Bugibba Metro, San Gwann Orange Tree, Sliema Squiggles Stationary, Mellieha Trading Post, Sliema WHS, St Julian’s WHS The Plaza, Sliema

Popular Eateries/ Hang Outs Café Cordin Valletta Corinthia Palace Attard Donut Factory Sliema Donut Factory St.Pauls Dr.Juice MIA Dr.Juice Sliema Dr.Juice St. Julians Dr.Juice The Point Dr.Juice Valletta Drift, Ibragg Frensh-Fresh and French, St.Julians Ftira Café, Gzira La Bottega, Deli Valletta La Coccinella, St. Julians. La Maltesa-Mozarella, Co Gzira Lu Lu’s Café, Ibragg Melita gardens, Attard Mint, Sliema Palazzo de Piro, Mdina Pure Health Food, Sliema. Pure Smoothie Juice Bar, Sliema Straws, Sliema The Deli by Ladybird Farm, Gzira The Grassy Hopper, Gzira The Grassy Hopper, Valletta The Hub, Pembroke Waffle Bros, Ta’Xbiex Water Biscuit, St Julians

Other outlets Camilleri Paris Mode, Rabat Camilleri Paris Mode, Sliema Eats and Meats, Sliema Farsonsdirect The Brewery, B’Kara Good Earth Health Food Store, St. Julians Halmann Vella, Lija Il Camino, B’Kara Loft, Naxxar P. Cutajar & Co The Store, San Gwann Petrolea, Msida Portughes Launderette, St. Julians Portughes Laundry & Dry Cleaning, B’Kara Portughes Laundry & Dry Cleaning, Tigné Point Portughes, Mriehel TKS - The Kitchen Store, San Gwann TKS - The Kitchen Store, Tigné Point Sliema Clubs/Beach Clubs Baia, Armier Body works, St.Julians Marsa Sports Club, Marsa Med Asia Playa, Sliema Paradise Exiles, Sliema Pearl Beach, Sliema The Exiles, Sliema


Spa’s/ Clinics / Salons / Hotels Amrita, B’Kara D Salon Swieqi Dean Gera Hair Salon Ibragg Dean Gera Hair salon Swieqi Dean Gera Hair salon The Point Demajo Dental Clinic Ta’ Xbiex Estetika B’Kara Hair lounge St. Julians Lily’s Gallery Sliema Myoka Le Meridien St. Julians Myoka Golden Sands Mellieha Myoka Hilton St. Julians Niumee, Mriehel Persona, Gzira Pro Health, Zebbug Saint James Hospital, Sliema Saint James Hospital, Attard The Xara Palace, Mdina Toni & Guy Plaza, Sliema Toni & Guy Hilton, St.Julians Served is also distributed at a number of events organized around Malta and is also via Mailbox.

Served Magazine Issue 1  
Served Magazine Issue 1