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Best served cold

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Editor’s note

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he hot and sticky holidays are almost upon us and while we’re always looking for something tasty and delicious, the heat makes it difficult to even think about eating, let alone cooking. Does this mean we should throw in the (tea) towel and just give up? Far from it.

What we need to do is adjust our food prep habits and make things that appeal to everyone despite the heat.

What this mostly means is serve it cold.

Whether we’re talking about food or drinks, everything seems to go down better at the moment if the temperatures aren’t boiling! The Gourmet Today TV regular chefs have thought up a variety of recipes from salads to pastas, cakes and cocktails that are best served cold.

The kids love a good granita but why should they get all the fun. We’ve put together a list of our favourite adult slushies complete with a little bit of booze to get the party started. Social media is awash with frozé (frozen rosé) cocktails. We have a delicious one with lavender syrup and a whole bunch of other frozen treats the grown ups will love by the pool.

We hope you enjoy this edition of Gourmet Today as much as you enjoy your summer holidays. We look forward to receiving your comments and suggestions.

Bon appetit!

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Michael Diac

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Sean Gravin

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Nick Formos

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Pascal Holla n

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Fran Farrug

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CONTRIBUTORS

Rachel Agiu

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CONTENTS Contact us Managing Editor: Saviour Balzan Editor: Rachel Zammit Cutajar gourmet@mediatoday.com.mt

AUGUST 2016

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GOURMET TODAY WISH LIST These are a few of our favourite things

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TABLE-HOPPING We just love to eat out. These are our favourites this season

Design: Kevin Grech Photography: Ray Attard / Chris Mangion

27 GRANITAS FOR GROWN UPS Icey-cold, boozey granitas for the holidays

Head of sales: Adriana Farrugia afarrugia@mediatoday.com.mt Contact for advertising: Phillipa Zammit pzammit@mediatoday.com.mt Erika Arrigo earrigo@mediatoday.com.mt

34 P. CUTAJAR COCKTAIL COMPETITION WINNER Umberto Sparacio of LAB’s Mixology takes the title

Published by:

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

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BEST SERVED COLD

FOR GRANITAS PS N W GRO U Printed at: Print It Printing Services

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Cover: Watermelon, limoncello and prosecco slushies Cover photo by Ray Attard

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39 BETTER WITH ICE CREAM Our homemade desserts are better served with Häagen-Dazs

51 A FAMILY AFFAIR Our homecooks have a family get together 58 WHAT’S IN SEASON Gaby Holland uses seasonal marrows 61 BEST SERVED COLD From cocktails to salads, cakes and pastas Gourmet Today TV chefs prepare cold dishes for hot weather

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WISH LIST

A job in food media comes with its own hazards, one of which is the huge wish list we put together when checking out different shops, meeting chefs and dining in restaurants. These are some of the items that have topped our list this season. Whether you’re looking to treat yourself or looking for a gift for a foodie, these are certainly worth checking out

LUXURY DINNER AND TABLEWARE HENRI We absolutely adore this range of beautifully designed, original and high quality tableware and accessories, including bowls, plates, mugs, cups, jugs and more at HENRI Luxury Gift Boutique. These make the perfect, unique gift ideas for him, for her or just for yourself.

Available from HENRI outlets at Pjazza Tigné & Mdina (next to Palazzo Falson). Contact 2010 6306. www.henri.com.mt / facebook/henrimalta

POOLSIDE COCKTAILS PEARL BEACH BY CHARLES GRECH Everyone loves a cocktail by the pool and no one does it quite like Pearl Beach by Charles Grech. Deliciously mixed drinks in proper glasses (not plastic cups!) with killer waiter service right to your sunbed, cool tunes and backdrop of blues… this is starting to become a habit!

Pearl Beach by Charles Grech, Quisisana Seafront, Sliema. www.facebook.com/pearlcharlesgrech

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WISH LIST A SPLASH OF COLOUR IN OUR TABLEWARE JUGS & TUMBLERS FROM MDINA GLASS We love bright colours in the summer time and these handmade jugs and tumblers are just the ticket. Check out the Mdina Glass Lifestyle range to add a splash of colour to your summer living. Free delivery on Malta orders of €30 or more.

Available from Mdina Glass outlets or at www.mdinaglass.com.mt.

For more info contact 2141 5786 or onlinesales@mdinaglass.com.mt facebook.com/mdinaglass

BEAUTIFUL AS A ROSE AMORINO ARTISENAL GELATO These have to be the prettiest ice cream cones you’re going to find. Shaped like a rose they are the perfect place to take your lady friend. Or a group of friends. Or go all on your own. Pretty and delicious. You can’t get better than that.

Available from Amorino, 36, Republic Street, Valletta.

ANDY KWOK’S RICKSHAW RECOMMENDATIONS Restaurateur Andy Kwok, who runs the celebrated Good Earth chain of Asian restaurants in Central London, recently visited Rickshaw at the Corinthia Palace Hotel & Spa. He loved the traditional dishes along with some more innovative ones. His favourites were the spicy fish salad, the octopus in chilli miso paste, the beef claypot and the Hunan lamb. If they’re good enough for him, they must be worth shouting about.

Rickshaw is open for dinner from Tuesday to Saturday.

Call 25442190.

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BALANCED LIFESTYLES HEALTHY CHOICES BY BALANCE BY SARA Everyone wants to eat better food that tastes great. The problem is inspiration and time. Balance is a brand new concept dispensing ideas for simple, healthy options that can be prepared in a hurry. Sara Borg’s infectious smile gives makes you believe that healthy eating doesn’t have to be boring! She recently launched a product line so you can also buy some of these sin-free treats to take home.

Check out her Facebook page www.facebook.com/balancebysara

VEGAN MAGUMS THEOBROMA – A RAW CACAO COLLECTIVE This might look too good to be true but it is available at Theobroma. Dairy-free, gluten-free, refined sugar-free and totally delicious! This creamy cashew and vanilla bean ice cream has a layer of salted caramel and coated in raw chocolate topped with toasted nuts. We’ll have at least one more!

Available from Theobroma – A Raw Cacao Collective, Valletta.

123, Old Theatre Str, Valletta. www.facebook.com/theobromacollective.

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Drift Café/Meze Ibragg Road, Ta’ l-Ibrag Tel: 2713 8540 Monday – Friday

Breakfast, Lunch & Dinner

Saturday

Breakfast & Lunch

Sunday

Breakfast

TABLE-HOPPING As much as we love to cook at Gourmet Today, we also love to eat out. New restaurants are popping up all over the island, some that stay and some that don’t seem to make it.

We take it upon ourselves to find out which ones are worth your while… a job we take very seriously. These are our favourite tables this season.

PHOTO: THE SUMMER KITCHEN BY RAY ATTARD

FAMILY FRENZY AT FORNELLI The Maltese have always had a certain fondness for Italian food. The fresh, delicious flavours and the importance of family are all things that we hold dear. FRAN FARRUGIA goes to Fornelli, a new spot at Bay Street Complex, to re-acquaint herself with why this is so.

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ornelli is a new family restaurant boasting tasty Italian-inspired cuisine quietly tucked away at Bay Street Complex, far from all the buzz and craziness of Paceville yet still in the heart of an entertainment hotspot, making it the perfect spot for a fun and relaxed night of dining out.

Having opened in June, I didn’t know much about Fornelli, so I was looking forward to making my way to Bay Street to try out this new joint and see what it has to offer. And I am so grateful that I did! Upon arriving, I was impressed by how stunning the restaurant looked.

Simple yet elegant décor both inside and outside. With the chic marble bar and seductively simple lighting, I instantly fell in love with the place.

I was introduced to Jesmond, the head chef at Fornelli, who told me about his involvement in the catering world, which spans to over 20 years. This showed me that he is the kind of person who knows what he was doing, and as I spoke to him I realised how passionate he is about food.

He is constantly striving to improve his work, and is not afraid of a challenge. He explained to me that they are willing to cater to anyone who visits the restaurant, 12 www.gourmettoday.recipes

sparing no effort to ensuring that each patron is given the best dining experience that they can offer, which is always a bonus in my books.

As I browsed through the menu, it was clear that Fornelli wholeheartedly abide by what they state; with hints of Italian cuisine in every dish and one of my preferred Italian ingredients, artichokes, being featured in numerous dishes. I was fascinated by the original and interesting ingredient combinations they offered, such as one of the appetizers which caught my eye, “Il Gran Pate”, which is pork liver and prune pate wrapped in Italian speck served with a honey drizzle, instantly tantalising my taste buds! I opted for the calamari fritti as a starter, a staple in Italian cuisine and one of my personal favourites. As the waitress brought over my starter, I felt like a kid in a candy store. The presentation was excellent, and the taste was absolute perfection. Just the right amount of salt and seasoning, with the tartar sauce creating just the right balance for my palate.

I then opted for a chicken salad. Not something I would usually order, but I found the fusion of pink peppercorns and red pesto mayo quite intriguing, and I am so glad I went for it. It was light, fresh, and adequately zesty.

The ideal lunch on a hot summer’s day. Up next was pasta, which I was so ardent to try. I chose the risotto langoustine, with crab and asparagus which was absolutely sensational. The watercress garnish created the perfect crunch, and the taste of the ocean ran through in every bite.

Divine! Up next, somehow still being able to keep my belt buckled up, I was treated to a flavoursome rib eye steak, the chef’s speciality. Char-grilled and exuding flavour, it was just what I needed to end this meal, along with a glass of fine red wine. Ah, delightful.

My advice to you is to make your way to Fornelli Restaurant open Monday to Sunday from noon till 3pm and 6pm to 11pm at Level 4 Bay Street Complex, to dine in a lovely quaint ambiance and enjoy delicious Italian inspired food made with amore!

TABLE-HOPPING

PHOTOGRAPHY: RAY ATTARD

Fornelli Level 4 Bay Street Complex, St Julian’s Tel: 21374243

fornellimalta

PHOTOGRAPHY: CHRIS MANGION

THE ESSENCE OF THE THINGS WE LOVE IN NEW AND UNEXPECTED PLACES Anyone calling themselves a foodie in Malta knows of the quaint little restaurant in the townhouse in Mellieha that goes by the name of Giuseppi’s. A few of the more regulars will know that, sadly this place has closed down. Before you shed a tear, it is only the building we’ve lost as chef patron, Michael Diacono, has taken the concept, with a bit of a revamp, to a new location in the Salini Resort. RACHEL AGIUS, not unhappily, gets a sneak peek.

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n the restaurant world, the astute notice certain patterns. A sense of culinary karma, if you will. Another cardboard cutout restaurant opening its doors is counterbalanced by a menu revamp from an old favourite. A gifted chef moving away from an established haunt is matched by an up-and-comer making their mark.

This sense of karmic justice cannot be clearer than when we talk about Giuseppi’s. For decades, chef Michael Diacono has brought his inimitable style to a quaint Mellieha townhouse, which felt more like nanna’s house than a restaurant. The food was similarly comforting – fresh ingredients, a cooking style that respected every part of the dish, and that unmistakable attention to detail that really made Giuseppi’s a hidden treasure.

There may have been tears in my eyes when I learned that Giuseppi’s would be shutting its doors. It was a national culinary treasure, if there ever was one.

The lachrymose news however was only part of it. Giuseppi’s wasn’t closing down per se. Sure, the townhouse would no longer be a restaurant, but Giuseppi’s was about to open

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elsewhere…

It was with barely concealed glee that I was asked to review the new restaurant. Perched high above the Coast Road, the new Giuseppi’s was, in a word, gorgeous. Part of the newly refurbished Salini Hotel, the restaurant’s outdoor area is a vision in wood textures – dark decking, complemented by a whitewashed bar and beautiful lighting. Despite being outside, there was a distinct feeling of homeliness – the terrace is by no means small but it somehow felt familial, friendly and welcoming.

When it comes to the food, anyone who has eaten at either of Diacono’s restaurants (See: glowing reviews in previous editions of Gourmet Today) will feel right at home. The menu is small and very carefully curated – you’ll find a balance of fish, meat and pasta, each dish more enticing than the last.

I started off with some Maltese sausage and ricotta lunette while my guest chose the crispy rabbit bellies. The pasta was a fusion of familiar ingredients, fresh parcels containing a wonderfully delicate combination of Mediterranean flavours. The light and airy rabbit bellies came with a coriander, ginger and sesame seed salsa, which brought a distinctly Asian flavor to an otherwise ubiquitously Maltese dish.

After we had eaten more bread and galletti than is advisable (they’ve kept the bean dip and homemade butter from the old restaurant – yes, they are still just as delicious), we met our main courses. A stack of coffee-seared tuna steak arrived, much to my guest’s delight, and I may have let out a small gasp when my baked lamb rump appeared. The fish had a wonderful colour gradient and the coffee gave it a distinct (and distinctly delicious)

“PERCHED HIGH ABOVE THE COAST ROAD, THE NEW GIUSEPPI’S IS, IN A WORD, GORGEOUS”

TABLE-HOPPING

earthiness. The lamb sat on a small mound of hummus and the mediumrare meat lacked that gaminess that sometimes plagues dishes with inferior ingredients. Combined with the roast veg and potatoes, the rosemary and mustard marinated lamb, combing with the hummus, made for a moreish dish, packed with flavor. And that dark, smoky crust? Sublime.

We only just made it to dessert – both those main courses weren’t exactly tiny and someone forgot to collect the dips so we had to finish them – and boy am I glad we did. My guest picked the chocolate cheesecake, a light and not-too-sweet creation that perfectly rounded off a meal punctuated by rich flavours and bold combinations. I didn’t even need to read the whole dessert menu – I stopped when I saw the churros. I had never seen the deep-fried pastry on any menu locally, so I had to try them. For science, you see. Soaked in cream, accompanied by strawberry slices, and glistening with a coating of sugar and cinnamon, these tubular creations were all I could have hoped for and more.

As our evening came to an end, I

thought a bit on the nature of life – how it seems to present opportunities just when something beloved comes to an end; how the essence of the things we love continues on in new and unexpected places. Then I thought about those churros again and got distracted.

Giuseppi’s opens to the public on 16 August, 2016.

Giuseppi’s Bar and Bistro Giuseppi’s Bar and Bistro Salini Resort, Naxxar Tel: 21574882 Mob: 9940 7633 • 9949 3579 giuseppisrestaurant

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WHATEVER THE WEATHER AT DUO The summer weather has kicked into high gear. Between the blazing sun and that hairdodestroying humidity, a lot of us are inclined to emerge only after sunset. With the evenings being a little cooler, diners often want restaurants that can offer a good, outdoor dining experience as well as a well-cooled interior incase the mercury rises too far

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ne such restaurant in Duo, located on the Qawra seafront at a pleasant walk’s distance from the often-chaotic nightlife of Bugibba.

Sit outdoors to catch that lovely salty sea breeze or sit inside to enjoy the eclectic décor. Either way, you can count on a memorable dining experience.

My guest and I were welcomed to Duo by a conscientious waiter, who would then check in with us regularly throughout the meal. We were seated indoors on this occasion and took a look at the menu and specials for the day as we enjoyed an aperitif.

The options are pretty well-balanced between meat and fish, interspersed with some unexpected entries – I can’t say I’ve seen many menus with a velouté on offer.

We made our selections and were presented with a sort of minimalist take on bruschetta while we waited, thinly sliced bread toasted to a satisfying crisp and served with a moreish hummus, topped with tiny tomato and onion cubes, like a stripped back salsa.

The starters were both delicious and visually striking. You could tell that whoever made them has a very specific idea of how they wanted these dishes to look. I tucked in to a Danish Camembert 16 www.gourmettoday.recipes

wrapped in filo pastry; a decadent, melty, irresistible parcel of deliciousness, paired with the counterpoint of forest fruits. The addition of fruit to savoury dishes proved to be a theme during our meal and was used to good effect. In fact, sautéed cherries accompanied my guest’s pan-fried foie gras, alongside a beautiful golden brioche. Next up came the pan-fried duck breast for me and the pork medallions for my guest. The duck was paired with a date and greens saladette, expertly heaped, and strips of mango – again, a sweet/savoury combination that worked exceedingly well. The duck was crispy on the outside and had a beautiful colour gradient inside. A bird well done.

The pork came with what I first thought were beetroot rounds but turned out to be blue potatoes, which have a simultaneously familiar and unusual flavour. The meat sat atop a mound of apples, cooked in apple brandy. There were sounds of approval from both ends of the table.

There is no dessert menu – you’ll need to ask your waiter what Chef Tonio has prepared on the day.

Alternately, you may be able to get a word with the chef himself, as he often emerges from the kitchen to check on his diners, a practice I feel more chefs should take on.

I had a crème brûlée, my go-to choice when it’s on the menu, and my guest opted for the lavender panna cotta.

The first thing we noticed about these dishes was their size. If you weren’t full before, these babies will certainly do the trick – a nice change from the smear of ice cream or the single bite of chocolate fondant some other restaurants present you with. The brûlée had a proper, crunchy crust to crack through, unleashing the delicate treasure beneath. The lavender panna cotta was a wonderful lilac colour and encircled a rich strawberry reduction for the perfect pairing. A scattering of berries completed the dish.

With its indoor and outdoor seating, Duo makes for a good experience whatever the weather.

Though I didn’t get the chance to sample them this time, the formidable cocktail menu looked like lots of fun and its offerings will certainly make for suitable refreshment on those balmy summer nights.

TABLE-HOPPING

Duo Restaurant Triq il-Qawra, Qawra.

Tel: 21578236 Email: tonio@duorestaurant.com.mt Web: www.duomalta.com DuoRestaurantMalta

SUMMER DINING AT THE SUMMER KITCHEN Food cooked in a Mibrasa oven, delicious lazy lunches in the sunshine, and cocktails served under the stars. This is the ultimate location for summer dining

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fabulous charcoal scent fills the air as you dine, al fresco, at The Summer Kitchen. It is the aroma of meat being cooked on an open fire in the restaurant’s Mibrasa oven – a specialist closed barbecue grill that retains natural flavours while bringing out a unique taste. This makes The Summer Kitchen’s selection of meat dishes unbeatable, including their homemade burgers, rib-eye, striploin, rump, fillet, lime and harissa-marinated spatchcock baby chicken, and lamb cutlets with mint pesto.

This meat-lovers’ menu is supplemented by so many other favourites. It includes salads such as the oven-roasted summer vegetables with Pecorino cheese and yoghurt dill dressing, or the vegan orange, grapefruit and fennel salad with olives, mint and chilli. Pizza and pasta lovers are 18 www.gourmettoday.recipes

also well served, with favourites including the tagliatelle with mushrooms in a white rabbit ragú, the tagliolini neri di sepia with prawns, crab and chermoula, and the Ortolana pizza with chopped tomatoes, fior di latte, grilled peppers, courgettes, aubergines, olives and aged goat’s cheese.

Plus, all this is supplemented by the menu of homemade desserts (a particular favourite is The Summer Kitchen’s famed Knickerbocker glory), and truly delicious cocktails, including the Nectarine Rosemary Spritzer featuring fresh rosemary from the Corinthia Palace’s beautiful gardens.

Barbecued meats, scrumptious pizza, pasta and salads, and fresh cocktails, all served poolside and in lush surroundings – The Summer Kitchen really promises the very best of summer living and dining.

The Summer Kitchen Corinthia Palace Hotel & Spa De Paule Avenue, Attard.

Tel: 25442520 Web: www.corinthia.com CorinthiaPalaceHotelandSpa

TABLE-HOPPING Nectarine rosemary spritzer Ingredients • 1 shot white Bacardi • Nectarine puree • Infused rosemary prosecco • Ice cubes • Lemonade Method 1. Pour a shot of Bacardi into a glass over ice.

2. Add the nectarine puree, infused rosemary presecco and lemonade and stir.

3. Garnish with a sprig of rosemary.

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A taste to remember!

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DISCOVER DINGLI’S TRADITIONS Today’s culinary trends are gearing more towards the way our grandparents ate. They knew where their food came from, what was seasonal and the traditions that surround the food that gave them life. The Cliffs Interpretation Centre allows their visitors to become familiar with the way of life, emotion and experiences of the locals and their surrounding environment, disseminating information on the native environment, history, cultural practices, landmarks, local, fresh produce of Dingli Cliffs and the surroundings

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he notion of The Cliffs Interpretation Centre originates from a local family with several direct links to the history and traditions of the local village and particularly Dingli Cliffs. The late Louis Muscat owned the central village bar and bakery, which was also used in the previous century as a gathering place where books were narrated to the illiterate. La Pinta Ltd, continued on the same steps and is the first company offering a combination of innovative methods of information dissemination and local food products.

For the last four and a half years, The Cliffs has fulfilled its meaning as an interpretation centre; that of distributing knowledge on natural heritage, through different and interactive means of communication to stimulate understanding and raise awareness.

The gastronomical experience of food served at The Cliffs highlights the use of seasonal flora in the making of hearty meals. The taste of Dingli’s gastronomical tradition is amalgamated to the historical and cultural traditions retained by the locals with all staff hailing from surrounding areas, thus keeping traditions alive.

One such tradition is the use of wild

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edible flowers in its daily gastronomical practices. Around 1,000 distinctive wild plants dot the Maltese countryside, and several of them have culinary value. Local plants that are seasonally processed at the kitchen of The Cliffs include borage, stinging nettles, wild asparagus, wild fennel, saffron, carob, quince, azalore, pomegranate and capers, amongst others. Through the varied menu, visitors can appreciate the natural heritage of the Dingli countryside.

The Cliffs also aims to revive past traditions. Traditionally used as a medicine, the quince fruit has been used to make a unique chutney not available anywhere else on the island.

The local gbejniet are provided by the only shepherd roaming Dingli Cliffs with his livestock. A miniature kitchen garden is also housed within The Cliffs Centre, attesting to local and organic produce. Reminiscent of Maltese rural traditions is the qanniċ, a ventilated box used to air-dry local produce such as gbejniet and sundried tomatoes.

Several sweet produce, herbs and savoury delicatessen are available for sale. The jams and preserves fuse history, culture and the local aspects of

Dingli Cliffs, while the savoury produce is typical of the Dingli countryside. The herbs and spices, which provide unique flavour to foods, are native to the Mediterranean and have a particular culinary history.

DISCOVER DINGLI CLIFFS THE AUTHENTIC, LOCAL WAY The tours organised by The Cliffs Interpretation Centre are targeted to develop and uphold environmental and socio-cultural awareness. Visitors are informed of the ecological diversity and cultural heritage of Dingli Cliffs, in an appealing and memorable experience.

A number of different tours and trails are available. A tour starts with an interactive audio-visual presentation featuring The Cliffs Trail and a handson explanation of the seasonal local produce of Dingli Cliffs. Visitors can follow the trail on their own in a selfguided walk or else explore the trail in a guided walk with local professional personnel. The Cliffs Interpretation Centre offers an authentic experience to visitors, updating them with the current nature, cultural and historical elements of Dingli Cliffs.

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The Cliffs Interpretation Centre Triq Panoramika, Dingli Tel: 79642380 Web: www.thecliffs.com.mt

thecliffsdingli

CHEF PROFILE

Johan and Lucienne Martin run the tiny wine bar Tal-Villagg in Lija.

It is no doubt that theirs is a labour of love. RACHEL AGIUS talks to them about what makes it work.

JOHAN AND LUCIENNE MARTIN Tal-Villagg

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here’s no denying that running a restaurant or bar is a labour of love. Large or small, owners pour their heart and soul into making their new enterprise a success. It’s not unreasonable to assume that taking on such a challenging project requires a strong background in the industry.

The husband and wife team behind the tiny sensation that is Tal-Villagg both prove and contradict that adage.

When Johan and Lucienne Martin took over the property in December last year, it was the latest chapter in Johan’s lifelong love affair with food and wine. His background is in engineering but he tells me how as a young lad, he helped his family run a hot dog stand during village feasts some 35-odd years ago. From there he took up entry-level jobs at a variety of large hotels and restaurants, at a time when tourism on the island was starting to be appreciated and was well on its way to becoming the booming industry it is today. Starting from the bottom, Johan had, at some point or other, done every job there is to do in a restaurant – from taking orders to making food.

Eventually he decided that his passion for food service was no passing fad and took up a series of part-time courses at ITS, including an advanced course on wine that fuelled his obsession with wine. He singlehandedly overhauled the wine list at his previous job as restaurant manager of the Sciacca steakhouse in Valletta.

He also plans to further his study of wine, assuming no other interesting projects come up in the meantime.

Soft-spoken Lucienne on the other hand, had no experience in catering before last winter. Of course being married to Johan, it was impossible not to pick up a few things along the way. But a full-time job in a wine bar?

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She felt she wasn’t ready at first.

She needn’t have worried. To hear Johan tell it, she took to the job like a fish to water and brought a welcoming, homely feeling to the place – something the customers are responding to very well. Lucienne helps with food prep, particularly the desserts, while Johan takes care of guests.

Before purchasing Tal-Villagg, Johan and Lucienne were actually looking to invest in a holiday property in Gozo.

One timely newsletter from the real estate agent however, and that plan went out the window. They bought the place almost immediately and described it as the perfect size for just the two of them to run – a return to the roots of what drew Johan to the industry in the first place. Thoughts of that potential holiday home are long gone now and this team can’t

be happier. Johan gets to expand and share his knowledge of food and wine, Lucienne has helped to bring a convivial touch to the bar and both have adapted well to being their own boss and reaping the rewards. From where we’re standing, Tal-Villagg can look forward to many prosperous days ahead, thanks to the passion and dedication of its owners.

Tal-Villagg Cafe & Wine Lounge 77, Triq il-Forn, Lija.

Tel: 27427058 • 9940 4487 Email: talvillagg@gmail.com talvillagglounge

TABLE-HOPPING

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GRANITAS FOR GROWN UPS

The temperatures are soaring and we’re gearing up… or winding down, for our annual summer holidays. When it’s so hot outside and you want a cheeky, little drink, what better way than to enjoy the frozen kind whilst dipping in and out of the pool. The kids love their frozen granitas, so why shouldn’t the grown ups?

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FROSÉ AND LAVENDER SLUSHIE Rosé has a reputation for being a poolside favourite. Make this even more elegant by adding lavender syrup and freezing into a delicious slushie. You’ll find the boys are quite happy to sip on these girly cocktails!

Ingredients • 1 bottle rosé • 1 cup water • 1 cup sugar • 1 tbsp dried lavender • 3 cups ice cubes • Sprigs lavender Method 1. To make the lavender syrup place the water sugar and lavender in a saucepan and bring to the boil until the sugar dissolves.

2. Remove from the heat and allow to steep for 30 mins.

3. Pass through a sieve to remove the bits of lavender

4.

5.

6.

and place in an airtight container in the fridge for up to two weeks.

To make the slushies, pour the wine into ice cube trays and freeze for at least 2 hours until firm.

Place the frozen wine, the ice cubes and 4 tbsp of the lavender syrup into a blender and blend.

Pour into chilled flutes and garnish with lavender sprigs.

USE LAVEN DLEEFTOVER TO MAKE R SYRUP OR FLACV OOKIES LEMONAOUR DE

WATERMELON, LIMONCELLO AND PROSECCO SLUSHIES Watermelon and lemonade slushies are all the rage these days. Make these a little more grown up with limoncello and prosecco for that extra bit of a kick.

Makes 8 ice lollies Ingredients • 4 cups watermelon, cubed • 1 cup ice • 1 tbsp sugar • ¾ cup limoncello • ¾ cup prosecco • Garnish • Lemon slices • Mint leaves

Method 1. Freeze the watermelon cubes for at least 2 hours. More if you like.

2. Place the frozen watermelon and the remaining ingredients, aside from the prosecco, in the blender and blend until smooth.

3. Serve in chilled glasses, topped with prosecco.

4. Garnish with slices of lemon and sprigs of mint.

www.gourmettoday.recipes 29

PEACH, BASIL AND BUBBLES We love local fruit. Peaches and basil go great together, even more so when you add some sweet bubbly. Make sure you make large batches of this one because everyone’s going to want a second. And a third. And a fourth…

Ingredients • 4 peaches • 4 nectarines • ½ cup fresh basil • 2 cups sweet sparkling wine • 2-3 cups ice Method 1. Cut the peaches and the nectarines in half and

2.

3.

4.

5.

6.

remove the pits.

Cut into cubes and place in a blend with the basil and a little bit of water to loosen.

Pass through a fine sieve and chill in the fridge until ready to use.

Place the peach puree and the ice in a blender and blend until combined.

Serve in chilled glasses topped with sparkling wine.

Garnish with basil leaves.

FROZEN SUNGRIA SLUSHIES Sungria is a favourite sunshine drink. Make this classic Spanish recipe even better by making it a frozen one. For best results buy fresh fruit and freeze it yourself.

Ingredients • 250ml red wine • 1 shot brandy • 1 shot Cointreau • 3 cups frozen fruit (nectarines, peaches, pineapples) • Pinch cinnamon • Cinnamon sticks 30 www.gourmettoday.recipes

Method 1. Place all the ingredients in a blender, setting aside a few cubes of frozen fruit for decoration.

2. Blend until combined.

3. Place in chilled glasses and garnish with cubed frozen fruit and cinnamon sticks.

USE T A SPOOHNE BACK OF UP THE TO BREAK IF YOU D ICE CUBES A BLENODN’T HAVE ER

BLACKBERRY MERLOT SLUSHIES Who says red wine is for winter? This blackberry merlot slushie is the perfect poolside treat. You can make as much as you need and freeze the day before so all you have to do is blend and pour into a glass.

Ingredients • 2 cups merlot • ½ cup sugar • 2 punnets blackberries Method 1. Heat half a cup of the merlot with the sugar and one and a half punnets of the blackberries in a saucepan over high heat.

32 www.gourmettoday.recipes

2.

3.

4.

5.

Bring to the boil and cook until the berries are soft and falling apart. Keep stirring to make sure the sugar does not burn.

Pour in the remaining wine and mix well.

Pour into ice cube trays and freeze for at least 2 hours (more if you like).

Blend and serve in chilled glasses garnished with whole blackberries.

This bitter ale is brewed with high quality malt and traditional English hops. It has a strong, fresh character with a pleasant hoppy bitterness balanced out by malty sweetness as well as a rich biscuity taste. A Farsons Classic in the making.

5.7% ABV

This strong ale is brewed with high quality ingredients, has a deep brown colour with a strong character and a pleasant hoppy bitterness balanced out by malty sweetness.

A true Farsons Classic.

6.8% ABV

A dark brown, top-fermenting ale, hopped and mixed with a special type of mild malt which gives this richly coloured ale a unique, surprisingly smooth and mild taste. Contains distinctive chocolate and caramel notes. An original Farsons Classic.

4.7% ABV

www.farsons.com

PHOTOGRAPHY: RAY ATTARD

The P. Cutajar Open Cocktail Competition king of cocktails The P. Cutajar & Co. Ltd Open Cocktail Competition is fast becoming a fixture on the calendar of every bartender on the island with the very best competing in five knock out rounds to take the crown as king of the cocktails. This year Umberto Sparacio, of LAB’s Mixology Cocktail Bar, in Valletta, won the title of creator of Malta’s best cocktail. He talks to Gourmet Today about what makes a good bartender.

Tell me a bit about your career so far, when did you get interested in professional bartending. What draws you to it?

My career started about ten years ago in Palermo, the city where I was born and raised.

A classmate and I fancied ourselves ‘entertainers’, and so we decided to open a small bar in town with the money we saved from our part-time work after school. Within two years of opening, the bar became one of the most popular in the city and our passion for the work grew alongside it.

I felt a growing need to understand all aspects of the service industry: how to give good quality service, the implementation and presentation of the drinks, as well as the history and nature of all the spirits that I used. For this reason, I then decided to study in Milan and practice around Europe to increase the other skills that every good bartender needs to have. Good language and communication skills, as well as an understanding of the cultures and differences of many different countries are crucial in this line of work.

For me it is the best job in the world.

It does require sacrifices, but if you love what you do, it also brings with it great satisfactions and rewards.

What inspired you to participate in the competition?

My colleague actually! A few days before the competition’s application deadline, he suggested that I should participate and try to win. After thinking about it for a few minutes, I said alright, why not? Nothing ventured, nothing gained!

Tell me a bit about your experience in the competition. What did you think of the other participants?

Well, I have participated in several international competitions and I realised, after many defeats, that remaining in control of oneself is the key, keeping a clear mind and calm hands. Those entering the competition were from many different countries, giving it a true international flavour. We tend to see each other as friends not rivals, a family that can learn from each other.

To people who are interested in learning about this art, what advice would give?

Recently I started training young bartenders coming from hotels and restaurants and I always tell them that if you want to be a good bartender, you have to love the job. It is not an extra job

or part-time hobby, it is an expression of who you are, not just something that you do. Be curious, be alive! With curiosity comes knowledge and the never ending quest to discover something new.

What is your favourite drink to make and why?

Well, that’s not easy question to answer. It depends on the mood, the vibes that I feel at the moment, like the inspirations of the day. I do however always aim to impress all my clients with the specific drinks they choose to order.

The only thing I don’t like is simple mixing...vodka coke..?!

What is your top favourite drink to drink and why?

To be honest I don’t really have a single favourite drink.

I’m always searching for and experimenting with new tastes, and when it’s possible I place my trust in the bartender.

When I do make a drink for myself, I have to admit I make a pretty mean Bronx cocktail!

You can find Umberto Sparacio and his cocktails at LAB’s MIxology Cocktail Bar, 11, Strait Street Valletta

www.gourmettoday.recipes 35

cool summer COCKTAILS TORMENTA NEGRA · 50ml Bacardi Black rum · 2 lime wedges · The Bitter Truth Aromatic Bitters · Ginger Joe Ginger Beer

BACK NINE PITCHER · · · · ·

300ml Grey Goose Original 600ml Sweetened Ice Tea 100ml Limoncello Lemon Zest Mint Leaves

BOMBAY BRAMBLE • • • • • • •

36 www.gourmettoday.recipes

50ml Bombay Sapphire 20ml fresh lemon juice 1tsp sugar 15ml Giffard Crème de Cassis 1 fresh blackberry Wedge of fresh lemon Crushed ice

R MMIT CUTAJA Y: RACHEL ZA PHOTOGRAPH

MAKING IT BETTER WITH HAAGEN-DAZS

At Gourmet Today we are a huge fan of homemade desserts. Nothing beats a rustic tart or homemade cake. Whether for dinner parties, or mid-afternoon treats we like it better when it’s homemade. At this time of year though, ice cream is the order of the day, so rather than just eat it out of the tub (we will not confirm or deny that this happens in the Gourmet test kitchen) we pair it with some of our homemade desserts to give them that added summer feel. Whatever happens, the ice cream needs to be of superior quality, which is why we choose Häagen-Dazs

www.gourmettoday.recipes 39

HOMECOOKS PEAR AND ORANGE TARTE TATIN Ingredients • 3 firm pears • 150g sugar • 50g butter • 1 vanilla pod • 2-3 bay leaves • 1 orange • 1 roll puff pastry • 3 scoops Häagen-Dazs Macadamia Nut Brittle Method 1. Preheat the oven to 180°C. 2. Peel the pears and cut some in half and some in quarters.

3. Using a potato peeler remove the orange rind in as few pieces as possible.

4. In a deep, oven-proof pan, sprinkle over the sugar in a single layer.

5. Place over low-medium heat until the sugar turns golden. Turn the pan around every now and then so that hot spots are avoided and the sugar cooks evenly.

6. Chop the butter into small squares and dot around the pan evenly. Do not stir but swirl the contents of the pan around to make sure everything is evenly mixed.

7. Cook for approx. 5 mins until the mixture is golden.

8. Cut the vanilla pod lengthways and scrape out the seeds. Add both seeds and pod to the pan.

9. Add the bay leaves and the orange rind.

10. Place the pears in the pan in a single layer and allow to cook until soft (approx.

5 mins).

11. Place the puff pastry over the top tucking the edges into the pan.

12. Cook in the oven for 20 – 25 mins until the pastry is golden.

13. Remove from the oven and carefully place a serving plate over the pan. Using tea towels to protect your hands, flip the pan over and remove from the serving plate.

14. Allow to cool a little and then scoop three blobs of Häagen-Dazs Macadamia Nut Brittle onto the tarte and serve immediately. The ice cream will start to melt creating a delicious, oozy texture.

WHY HAAGEN-DAZS MACADAMIA NUT BRITTLE? The rich vanilla ice cream is a perfect combination with the caramelised pears with the crunchy macadamia nuts and candy brittle adding a little texture to this luscious dessert.

BROWNIE CUPS AND ICE CREAM Makes 12 brownie cups (with some extra brownie batter) Ingredients • 250g butter • 200g dark chocolate • 80g cocoa powder • 65g plain flour • 1 tsp baking powder • ¼ tsp Himalayan salt • 360g sugar • 4 eggs, beaten • 12 scoops Häagen-Dazs Salted Caramel or Cookie Dough Chip Method 1. Preheat the oven to 180°C. 2. Melt the butter and the chocolate together and mix until smooth.

3. In a separate bowl, sift the flour and cocoa powder and add the baking powder, salt and sugar.

4. Add these to the chocolate mixture and mix until incorporated.

5. Add the eggs and mix until the mixture is shiny.

6. Grease a muffin tray and fill until two thirds full.

7.

8.

Bake for 15 mins.

Grease the underside of a second muffin tin that fits perfectly in the first tin.

9. As soon as the brownies come out of the oven, place the second muffin tin over the brownies and press down.

Leave to cool in the tins.

10. Once cool gently remove the brownies from the tin and place a scoop of Häagen-Dazs Salted Caramel or Cookie Dough Chip ice cream into each brownie cup.

11. Top with nuts, sprinkles or chocolate sauce and serve immediately.

Why HAAGEN-DAZS SALTED CARAMEL? Salted caramel and chocolate is a match made in heaven. This combination together with the rich vanilla ice cream will give your dessert that extra kick. www.gourmettoday.recipes 41

42 www.gourmettoday.recipes

PEACH MELBA WITH ICE CREAM AND BERRIES Serves 6 Ingredients • 6 firm peaches • 1 ½ cups sugar • 2 cups water • 1 vanilla pod • Handful berries • 6 scoops Haagen Dazs Macadamia Nut Brittle Method 1. Bring a saucepan of water to the boil.

2. Cut a shallow X into the bottom of each peach and place in the boiling water for 30 seconds.

3. Remove from the boiling water and peel the peaches, cut them in half and remove the pit.

4. Slice the vanilla pod lengthways and scrape out the seeds.

5. In a clean saucepan, bring the water to the boil with the sugar and vanilla pod and seeds, until the sugar has dissolved.

6. Place the peaches in the pan, pit side down and poach at a bear simmer for 6 mins.

7. Turn the peaches over and poach for a further 5 mins.

8. Turn off the heat, uncover and allow to cool in the juices for 2 hours.

9. Place half a peach into a serving bowl or glass, add a scoop of Häagen-Dazs and another half of the peach.

10. Top with some of the poaching juices and a few berries and serve immediately.

WHY HAAGEN-DAZS MACADAMIA NUT BRITTLE? The poached peaches and the rich vanilla ice cream go really well together and the crunchy macadamia nuts and candy brittle add a little texture to this old-school dessert, breathing new life into a classic.

Häagen-Dazs is distributed by P. Cutajar Co. Ltd. and is available from all leading outlets. www.pcutajar.com.mt.

www.gourmettoday.recipes 43

Definitive(ly) Good Guide

CHEF OF THE MONTH

J ul y

How did you start your career as a chef?

I love to hear my mother recount stories of how she would return from work, only to find a kitchen table full of ingredients I would have handpicked from the fridge, giving her ideas for dinner! My passion for food started very early. Before I started my training at ITS, I was the kind of child who could barely sit for five minutes to read a book or study!

Look at my book collection now!

My career kicked off at the Riviera Resort in Marfa, followed by a year at the Gleneagles Resort, Scotland. On my return I worked as sous chef at Rebekah’s in Mellieha and restaurant chef at The Grill 3301, Corinthia San Gorg, St Julians. Two years ago I opened my own a la carte restaurant, The Fork and Cork, in Saqqajja Hill, Rabat.

Which celebrity chef has most inspired you in the kitchen?

Chef Marco Pierre White and Chef Michel Roux. I admire their passion and food style. However I am mostly inspired by the history of their success story – how they succeeded in making a name for themselves at such a young age and amidst family issues.

top restaurants just a three-hour flight away. Michelin star The Ledbury, by Chef Brett Graham was unforgettable, as was my dinner at Michelin star, Le Gavroche, where I was totally speechless and star struck when Chef Michel Roux himself came over to our table to greet us.

After food, what is your greatest passion?

I am an avid classic car lover and I love tasting new wines.

What advice would you give to someone considering a career as a chef?

Nothing comes easy. No pain, no gain!

Forget weekends and public holidays – you’re working on these days! And find a compassionate partner! My wife is very understanding towards my late hours and that allows me to continue my passion as my career.

Carl Zahra – Fork and Cork Who is the most famous person you have ever cooked for?

Carlos Santana and Prince Harry.

The Fork and Cork 21, Telgha tas-Saqqajja, Rabat Facebook: www.forkandcork.com.mt

Which is the best restaurant you have ever eaten in outside of Malta?

If I had to pick a destination it would definitely be London as there are so many

Win a meal for two at Fork and Cork with the Definitive(ly) Good Guide and Gourmet Today.

Like the Gourmet Today Facebook page and let us know why you would like to eat at these restaurants.

Competition ends 31 August, 2016.

WIN a meal for tw o

The winner will be randomly selected.Terms and conditions apply.

www.gourmettoday.recipes 45

Definitive(ly) Good Guide

Vote for the Chef of the Month

CHEF OF THE MONTH st

How did you start your career as a chef?

I grew up spending my time between my father’s butcher shop and my mother’s kitchen and always loved to cook. I always knew that I would be a chef and took all the steps to make it happen Which celebrity chef has most inspired you in the kitchen?

I don’t have a single inspiration, I like to explore the ideas of celebrity chefs and keep up to date with new trends. I also draw a lot from experienced chefs who I have worked with in the past and strongly believe in some of the old classics. I think it’s important to have a mix of tradition and modern while putting in some of your own individuality.

Who is the most famous person you have ever cooked for?

While working in Libya, I regularly cooked for the family of Col. Muammar Gaddafi and once for the man himself.

The Definitive(ly) Good Guide to Restaurants Chef of the Month Competition supported by The Catering Centre, aims to recognise chefs who make a restaurant the success that it is. Two chefs that were nominated by their restaurant are featured each month on www. restaurantsmalta.com and diners are asked to vote for who they think should win, based on presentation of the food, variety of ingredients used and creativity in their use.

Au gu

Shawn Borg – Rebekah’s fishing and I think my knowledge of our local waters helps a lot in my work. It’s great to be able to serve the Catch Of The Chef.

Which is the best restaurant you have ever eaten in outside of Malta?

I love to travel when I can and a big part of enjoying a new country involves eating.

It is so important to try the local cuisine wherever you are and nothing scares me!

I’ve visited a few Michelin star places – Pied a Terre in London being the most memorable.

After food, what is your greatest passion?

When I’m not in the kitchen, I am in or on the sea. I have always been crazy about

What advice would you give to someone considering a career as a chef?

You have to love it – if you don’t, you won’t be successful. Be prepared to work hard but if you are creative and have a passion for food it can be really rewarding.

Rebekah’s 12, Triq it-Tgham, Mellieha.

Tel: 21521145 Web: www.rebekahs.com.mt Facebook: rebekahrestaurant

Win a meal for two at Fork and Cork with the Definitive(ly) Good Guide and Gourmet Today.

Like the Gourmet Today Facebook page and let us know why you would like to eat at these restaurants.

Competition ends 31 August, 2016.

ANNUAL RESTAURANT SURVEY STARTING 1 SEPTEMBER Register on www.restaurantsmalta.com to participate in the annual restaurants survey in September and win great prizes. restaurantsmalta.com

WIN a meal for tw o

The winner will be randomly selected.Terms and conditions apply.

46 www.gourmettoday.recipes

For the past 135 years, Charles Grech has been a renowned name for the widest selection of Italian Top Wine & Water brands for you to enjoy in good company.

ForFor thethe past has been beenaarenowned renownedname name past135 135years, years,Charles Charles Grech Grech has forfor thethe widest selection ofofItalian brandsfor foryou youtotoenjoy enjoyinin good company. widest selection ItalianTop TopWine Wine & & Water Water brands good company.

LOCAL ARTISTS CAPTURE THE ART OF AVERNA Six Maltese artists were chosen to capture the Art of Averna in a campaign to promote the worldwide special edition release of Don Salvatore, an original recipe limited to only 1,868 bottles worldwide, only 70 bottles of which are available in Malta.

Y

oung artists Nadine Noko, Glenn Ellul, Gulja Holland, Rebecca Bonaci and Alia Pavia & Andreas Azzopardi, were each commissioned to produce an artwork in their style entitled The Art of Averna.

The rich story of Averna dates back to the year 1868, when Don Salvatore Averna, a successful textile merchant from Sicily, produced the first Amaro Averna for his household guests.

The secret recipe of this herbal, alcoholic elixir was given to Don Salvatore by FrĂ Girolamo, a Benedictine friar, some years earlier.

A forgotten barrel of Amaro Averna crafted in its antique recipe with 34% abv and laid for 21 months in oak has now been unveiled, limited to 1,868 individually numbered bottles worldwide.

Only 70 bottles of Don Salvatore are available for sale in Malta, giving only a few people the chance of a lifetime to taste the original recipe of their favourite digestivo.

Don Salvatore is available in Malta from Red October at â‚Ź70 per bottle.

Red October Mdina Road, Qormi Tel: 21470400 Web: www.redoctobermalta.com/ averna-don-salvatore 48 www.gourmettoday.recipes

RedOctoberMalta

SIMPLY

WRAP IT UP

t a e wh

le o h n w r o c ur al o r l u f nat Attard & Co. Food Ltd - Tel: 21 237555 facebook.com/attardcofood

PHOTOGRAPH

Y: RAY ATTARD

HOMECOOKS

HOMECOOKS

It is with a heavy heart that we bid goodbye to one of our regulars, Janet Grech as she moves on to green pasture (literally… she’s moving to the French countryside). We welcome a new chef, Nick Formosa, Gaby Holland’s nephew, making this feature more of a family affair.

And what better way to enjoy home cooked food than with the family?

Gaby starts off the meal with home-cured beetroot gravlax served on homemade blinis. Nick gets on the barbecue and makes a deliciously tender rabbit with citrus and spices. Pascal Holland wraps up the meal with an unlikely feta cheese ice cream served on homemade watermelon granita. Boy can this family cook!

www.gourmettoday.recipes 51

Malta: Attard & Co. Food Ltd Tel: 21 237555 Gozo: AbrahamĘźs Supplies Co. Ltd - Tel: 21 563231 facebook.com/attardcofood

HOMECOOKS

Vigneto Di Popoli Valle Reale Azienda Agricola This Trebbiano d’Abruzzo appears to be exceptional for its high acidity levels, citrus hints, minerality, freshness and sapitdity.

It achieves the maximum organoleptic expression after several years in the bottle.

BEETROOT GRAVLAX ON GLUTEN-FREE BLINIS Serves 8 Ingredients Gravlax • 3 tbsp finely chopped dill • 4 tbsp salt • 1 tbsp ground white peppercorns • 2 tbsp sugar • A couple of juniper berries, crushed (optional) • 50ml gin • 500g raw beetroot, coarsely grated • 1 lemon, zest and juice • 500g skin-on, whole salmon fillet Blinis • 1 cup buckwheat flour • ¼ tsp sea salt • 1 tsp baking powder • 1 tbsp brown sugar • 1 egg, well beaten • 1 cup milk • 1 tbsp vegetable oil To serve • 1 tub Greek yoghurt • Chives, chopped • 1 tbsp capers • Red peppercorns • Radishes, finely sliced Method 1. To make the marinade, combine dill, salt, pepper, and sugar, juniper berries, zest and juice of 1

lemon and grated beetroot in a small bowl and stir together.

2. Remove any bones from the salmon with tweezers and place the fish flat, skin side down, in a long glass baking dish.

3. Rub marinade into flesh, then sprinkle gin over fish.

4. Cover with plastic wrap, then place a slightly smaller baking dish directly on top of fish. Weigh it down with unopened cans and refrigerate for a couple of days.

5. Remove from fridge, unwrap and scrape of marinade.

Rinse fish in cold water and pat dry.

6. Use a long, sharp slicing knife, slice thinly on a diagonal; refrigerate until ready to serve.

7. To make the blinis, combine buckwheat flour, sea salt, baking powder, sugar, egg, milk and vegetable oil in a bowl, just until wet.

8. Spoon small circles of batter onto lightly greased medium-hot non-stick pan.

9. Cook until bubbles are well formed around the edges of the pancake. Flip and cook other side.

10. Top each mini pancake with an couple of slices of gravlax, a dollop of yoghurt a sprinkle of chopped chives and a few capers.

11. Finish off with a few red peppercorns and slices of radishes.

Gravlax can kee wrapped, in t hep, ref rigerator for a week

www.gourmettoday.recipes 53

54 www.gourmettoday.recipes

HOMECOOKS BARBECUED RABBIT WITH CITRUS AND SPICES Ingredients • 1 rabbit, chopped in pieces Marinade • 1½ tbsp coriander seed • 1½ tbsp cumin seed • 160ml honey • 2 oranges, zest and juice • 1 lemon, zest and juice • ½ cup olive oil • 1 tbsp fresh ginger • 1 bunch fresh mint • 1 bunch fresh coriander • 2 tsp black and white peppercorns • 3 tsp rocksalt Summer zesty salad • Any greens (rocket, spinach, watercress) • 1 orange, juice only • ½ orange, zest only • 5 tbsp olive oil • 1 tsp wholegrain mustard • 1 tbsp honey • 1 tbsp red wine vinegar • Radishes • Feta cheese Method 1. Whizz all the marinade ingredients in a food processor and pour over rabbit.

2. Leave rabbit marinate overnight in fridge. (This can be reduced to 2 hours).

3. Pre-heat oven to 140°C or 120°C (fan oven).

4. Place the rabbit and marinade in a cast iron dish with a lid and cook it for 40 mins.

5. Light up the barbecue and finish the rabbit on the grill until charred, make sure to keep on basting the rabbit so that it won’t dry up.

6. To make the salad simply mix all the ingredients together and serve.

Vigneto Sant’ Eusanio Valle Reale Azienda Agricola The Montepulciano Sant’Eusanio aims at being an extraordinary expression of the mountain Montepulciano showing high acidity levels, freshness and perfumes of red fruits, accompanied by a well-balanced structure and a noticeable persistence.

SLOW COOK O For ext ra f lavour N THE BARBIE oven step and slo you could skip t he for 3-4 hours on w cook t he rabbit t his you must havt he barbecue. To do a lid and shelf. L e a barbecue wit h on lowest heat a eave t he barbecue a tin dish covered nd t he rabbit inside t he top shelf of wit h foil, placed on baste everyyousro boaf rbecue and ten. www.gourmettoday.recipes 55

HOMECOOKS WATERMELON GRANITA AND FETA CHEESE ICE CREAM Ingredients Feta Cheese Ice cream • 100g feta cheese • 2/3 cup caster sugar • 3 small figs - finely chopped • 2 tbsp honey • 284ml double cream Watermelon Granita • 700g watermelon, chopped • 2 limes, juice only • ½ cups sugar Method 1. To make the feta cheese ice cream, combine the cream, honey and sugar over a medium heat until steaming and not boiling, stir occasionally.

2. Remove from heat and add the goats cheese and figs. Mix well until texture is smooth.

3. Allow to cool and place in freezer for a few hours.

4. Remove every 30 minutes and stir to avoid cream crystallizing.

5. To make the granita pour equal parts water and sugar into a saucepan and heat until completely dissolved, wait until cooled.

6. Combine chopped watermelon, lemon juice and simple syrup and blend well.

7. Pour into a shallow dish and allow to freeze for 1 and a half hours.

8. Remove from freezer and, with a fork, scrap vigorously to form ice flakes.

9. Place dish back into the freezer for another hour.

56 www.gourmettoday.recipes

In Season

MARVELLOUS MARROWS

By Gaby Holland

C

ourgettes, zucchinis and marrows all derive from the same plant, but are categorised according to their size and maturity when harvested.

Zucchini is the Italian name given to the summer squash whilst the French word for the vegetable is courgette. The marrow also belongs to the same family

of vegetable (curcurbit) but is generally harvested at a more mature stage and has a coarser texture and less flavour.

The vegetable produces edible, delicate flowers which are delicious when stuffed, fried, steamed, baked or simply added to an omelette.

Zucchini is available all year round but

PHOTOGRAPHY: GABY HOLLAND

Zucchini

58 www.gourmettoday.recipes

is at its best and abundant during the late spring and summer season.

They are very low in calories and provide significant levels of potassium and Vitamin A and C. In addition they contain moderate levels of B-complex vitamins and minerals like iron, manganese and zinc. The soluble fibre in the skin slows down digestion, and so stabilises blood sugar and insulin levels. Soluble fibre also helps prevent constipation and relieves irritable bowel symptoms.

Whilst stuffed marrows are one of our delicious, traditional dishes and each household boasts their own recipe variation there are many ways of using this vegetable.

Fresh, tender zucchini can be eaten raw in salads or chopped, grated, or shredded into bread, pizza, etc. whilst the slightly larger varieties may be sautĂŠed and tossed into pasta, or roasted with garlic and herbs, turned into a creamy soup or added to your favourite stew or curry.

• • • •

One zucchini is a zucchina.

Zucchinis were first brought to the United States in the 1920s by the Italians.

A zucchini has more potassium than a banana.

The word zucchini comes from ‘zucca’ the Italian word for squash.

•

•

Fun Fact s

Biggest is NOT best. The most flavourful zucchinis are small to medium-sized and the darker the skin, the richer the nutrients.

One zucchini has only 25 calories (in comparison, a baked potato has 130 calories).

GLUTEN-FREE BAKED ZUCCHINI FRITTERS WITH YOGHURT DRESSING Makes around 12 fritters Ingredients • 3 medium zucchini, grated • 1 tsp salt • 1 large potato, boiled and mashed • 1 large egg • 50g feta cheese, grated • 50g Parmesan, grated • 1 tsp paprika • 1 tsp cornflour • Fresh ground pepper, to taste Dressing • ½ cup plain yoghurt • 1 small clove garlic, crushed

• • •

1 tbsp mint finely chopped 1 tsp olive oil Salt and pepper

Method 1. Make the yoghurt sauce, by whisking all of the yoghurt sauce ingredients together except for the salt and pepper. Taste, then add salt and pepper to taste. Cover and refrigerate until ready to serve.

2. Preheat oven to 180°C. 3. Tip the grated zucchini on large napkin and squeeze out as much

4.

5.

6.

7.

liquid as possible.

Transfer to a bowl and add the rest of the ingredients. Stir until just combined.

Line a baking sheet with lightly oiled parchment paper and drop spoonfuls of the mixture a couple inches apart.

Bake for 15 minutes, flip and bake for 15 more until both sides are golden brown.

Remove from the oven and serve hot or cold topped with yoghurt dressing.

www.gourmettoday.recipes 59

GOURMET TV

COLD MEALS FOR HOT DAYS

At this time of year, not only does one not really feel like cooking but no one really feels like eating either, especially not hot, rich and hearty meals. But preparing food that doesn’t require plenty of prep time or even heat to be prepared does not mean that meals have to be boring or tasteless.

Our regular chefs on Gourmet Today TV have prepared a variety of dishes from salads to pastas, cocktails and cakes, all best served cold.

BEER AND TEQUILA COCKTAIL Sean Gravina Serves 4 Ingredients • Maldon salt • Fresh thyme, finely chopped • 4 Coronas • 3 lime • Worchester sauce • Salt and pepper • Tobasco • 2 shots tequila • Ice Method 1. Mix the salt and the chopped thyme.

2. Squeeze some fresh lime on the rim of your glass and dip into the salt and thyme mix.

3. Add ¼ juice of 1 lime in the glass together with a dash of Worchester sauce, pinch of salt and pepper, dash of tobacco and 25ml of tequila.

4. Fill glass with ice and top up with chilled Corona, swirl.

This recipe will appear on Gourmet Today TV, on TVM on 19 August, 2016.

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GOURMET TV LEMON, ALMOND AND RICOTTA CAKE Michael Diacono Ingredients • 250g almonds, roasted and roughly ground • 75g self-raising flour • 5 lemons, zest only • 250g butter • 250g sugar • 6 eggs, separated • 400g ricotta • 3 lemons, juice only • Icing sugar Method 1. Preheat the oven to 150°C. 2. Add the crushed almonds to the flour.

3. Add the lemon zest and mix well.

4. Cream the butter and the sugar until pale and fluffy.

5. Add the egg yolks one at a time mixing well in between.

6. Add the egg mixture to the almond flour and lemon mixture and mix well.

7. Add the ricotta and the lemon juice and mix well.

8. In a clean bowl whisk the egg whites until stiff peaks form.

9. Add to the cake batter and fold in.

10. Bake for 35-40 mins.

11. Allow to cool and dust with icing sugar 12. Serve warm or cold.

This recipe appeared on Gourmet Today TV, aired on TVM on 12 August, 2016.

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HEIRLOOM TOMATO SALAD WITH GOAT CHEESE MOUSSE James Oakley Ingredients Heirloom tomato salad • 80g heirloom tomatoes • 1 tsp fresh thyme • 1 tbsp olive oil • Sea salt to taste Goat cheese mousse • 200g double or whipping cream • 100g goat cheese • 1 bay leaf • 1 clove • 1 clove garlic • 1 small shallot • 1 tsp thyme • Edible flowers, for garnish

ORIENTAL SALMON TARTARE Michael Diacono Ingredients • 1 salmon fillet • 1 lemon, juice only • 2 tsp sesame seeds • 1 tbsp dill, chopped • 1 tbsp salted capers, chopped • ½ small cucumber, chopped • 1 tbsp seaweed • Sprig coriander

Method 1. Chop the salmon fillet into small chunks.

2. Add the lemon juice.

3. Add the sesame seeds, dill and capers and mix well.

4. Place in a circular mould and press down.

5. Remove the mould and add the seaweed to the top.

6. Serve with cucumber slices and a sprig of coriander.

This recipe appeared on Gourmet Today TV, aired on TVM on 12 August, 2016.

Method 1. To make the goat cheese mousse, gently heat together cream, bay leaf, clove, garlic, shallot and thyme to infuse the flavour.

2. Whilst still hot pour through a sieve over the goat cheese.

3. Whisk together to ensure the goat cheese is fully melted.

4. Allow to cool to room temperature whisking occasionally to incorporate air.

5. When at room temperature place in the fridge and continue to whisk occasionally to incorporate as much air as possible.

6. To make the salad, roughly chop tomatoes.

7. Add thyme, olive oil, salt and mix together.

8. Place the goat cheese mousse in a piping bag and pipe some mousse around the salad.

9. Garnish with edible flowers.

This recipe first appeared on Gourmet Today TV, aired on TVM on 5 August, 2016.

GOURMET TV

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PASTA SALAD WITH PUMPKIN, ROSEMARY AND BRIE Michael Diacono Ingredients • 500g orecchiette pasta • 300g pumpkin • 2 garlic cloves • Handful rosemary • A few sage leaves • 200g brie • 5 amaretti, crushed • 1 tbsp wine reduction sauce Method 1. Preheat the oven to 200°C. 2. Boil the pasta until al dente. Rinse and allow to cool.

3. Chop the pumpkin into bite sized pieces and place in a baking tray.

4. Add the chopped garlic and the herbs and season with salt and pepper and olive oil.

5. Roast in the oven for 25 mins.

6. Add the roasted pumpkin to the pasta with some of the juices.

7. Finely chop some more rosemary and add to the pasta salad.

8. Chop the brie into bite sized pieces and add to the salad.

9. Season with salt and pepper.

10. Add a few crushed amaretti and the wine reduction and mix well.

11. Add a couple more crushed amaretti over the top and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 26 August, 2016.

BEETROOT, ORANGE AND CHEVRE SALAD Sean Gravina Ingredients • 400g beetroot • 2 sweet oranges • 1 red chicory • ½ small red onion, thinly sliced • 3 tbsp parsley, chopped • 40g wrinkled black olives, pitted and halved • 50g soft goast cheese • 3 tbsp rapeseed oil • 1 tbsp orange blossom water • 1½ red wine vinegar Method 1. Place the beetroot in a pot, cover with cold water and bring to the boil.

2. Cook for 1 – 2 hours, or until tender. When you stick a small knife into each beetroot it should go in smoothly.

3. Leave the beets to cool down in the water. Once cool, take them out and peel. Cut in half, then cut each half into wedges that are 1 cm thick at their base.

4.

5.

Place the beets in a mixing bowl.

Take the oranges and use a small sharp knife to trim off their tops and bases. Now cut down the sides of the oranges, following their natural curves, to remove the skin and white pith.

6. Over a small bowl remove the segments from the oranges by slicing between the membranes.

7. Transfer the segments and juice to the bowl with the beetroot, squeezing what is left of the membrane to add as much juice as possible. Discard the membrane.

8. Cut the endive vertically into 2 cm thick slices. Break them up into separate leaves and add to the salad.

9. Finally, add the remaining ingredients and toss everything together gently. Toss and adjust the seasoning.

10. Serve topped with the goat cheese.

This recipe first appeared on Gourmet Today TV, aired on TVM on 19 August, 2016.

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BEETROOT CURED SALMON WITH HOMEMADE RICOTTA James Oakley Ingredients Beetroot cured salmon • 500g salmon, skin, bones and fat removed • 200g sugar • 100g salt • 500g beetroot, washed and grated raw Homemade lemon ricotta • 200g full fat milk • 1 tbsp lemon juice • 1 tsp thyme Pickled beetroot • 100g beetroot (peeled and thinly sliced) • 100g white wine vinegar • 50g mirin 68 www.gourmettoday.recipes

• 200g water • 30g sugar Method 1. Mix together salt, sugar and grated beetroot.

2. Pack around the salmon ensuring the salmon is completely covered and cure for seven hours in the fridge.

3. Rinse salmon in cold water and dry.

4. To make the homemade lemon ricotta, heat the milk with the thyme and allow to infuse.

5. Slowly add the lemon juice to separate the solid from the liquid and form the cheese.

6. Pass through a cloth to separate

the liquid from the solids, season with salt and set aside until ready to use.

7. To make the pickled beetroots, bring to the boil white wine vinegar, mirin, water, sugar.

8. When boiling pour over the beetroot and allow to cool.

9. Set aside for until ready to use.

It is best to make these a day in advance.

10. To serve slice the salmon fillet into thick chunks and serve with a dollop of the homemade lemon ricotta and some pickled beetroots.

This recipe will appear on Gourmet Today TV, on TVM on 19 August, 2016.

STRAWBERRY AND NECTARINE REFRESHER Sean Gravina Ingredients • 2 ripe nectarines • 100g strawberries • 4 shots vodka • 25ml lemon thyme syrup • Soda water Lemon thyme syrup • 50g sugar • 100ml water • A few sprigs lemon thyme

MAKE THIS KI FRIEN DLY D Kids love t his f la combination. Simpvour leave out t he vod ly ka!

Method 1. To make the lemon thyme syrup, bring all of the ingredients to the boil in a saucepan and allow to simmer on medium heat for 5 mins. Allow to cool and strain.

2. Blend the fruit together with the lemon thyme syrup to a puree.

3. Chill a glass with ice and then add the vodka.

4. Add the fruit puree and finish with soda water and a slice of lemon.

This recipe first appeared on Gourmet Today TV, aired on TVM on 26 August, 2016.

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AUGUST 2016

RECIPE INDEX STARTERS Beetroot gravlax Zucchini fritters Oriental salmon tartare Tomato and goat cheese salad Beetroot and chevre salad

53 59 65 65 67

MAINS Barbecued rabbit Pasta salad with pumpkin and brie Beetroot cured salmon and ricotta

55 67 68

DESSERTS Pear and orange tarte tatin Brownie cups with ice cream Peach melba Watermelon granita Lemon and ricotta cake

41 41 43 56 63

DRINKS Nectarine and rosemary spritzer FrozĂŠ and lavender slushie Watermelon, limoncello slushie Peach, basil bubbles Frozen sangria slushies Blackberry merlot slushies Criminal cocktail My zombie Carnival martini Beer and tequila cocktail Strawberry and nectarine refresher

19 29 29 30 30 32 36 36 36 61 70