Gourmet Today Issue 32 by MaltaToday

Today ISSUE NUMBER 32 • February 2015

Healthier eating for winter Winter Warmers: A bowlful of comfort Valentine’s Day specials

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Caffe Cordina is celebrating double this year... Find the King of Carnival and win fantastic prizes with Caffe Cordina, including a ride on a carnival float, a ticket to the carnival show, and much more! We’ve got a range of Carnival sweets and cupcakes available, some of which contain a winning King coupon. How many can you find? Or, spell out your feelings with a little something from our Valentine’s cakes, cupcakes and other Valentine’sthemed delicacies. Valentine’s day has never been sweeter.

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Caffe Cordina 244/5, Republic Street, Valletta

t. 21 234 385 e. info@caffecordina.com

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What’s hot in the world of food

Editor’s note

Homecooks cook winter comfort food

By the first week of February we have stopped feeling guilty about breaking those New Year’s resolutions and can really enjoy cooking winter comfort food. Try out our homecooks deliciously comforting menu of beefy borscht, beef and Guinness pie and warm bread and butter pudding… delish! Valentine’s Day is just around the corner and what better way to show your partner you care than by creating a perfect home cooked meal. Follow Pippa Mattei’s recipes for a romantic meal that is sure to impress, or find some of our favourite haunts for that romantic getaway. But comfort food shouldn’t be for every day. Stay healthy with some of our delicious gluten-free and some meat-free recipes. If you’re looking to eat out but watch that waistline, Gourmet Today has found a bunch of places that are the business! We hope you enjoy this edition of Gourmet Today and look forward to receiving your comments and suggestions.

13 Winter warmers 19 Get into the mood for Valentine’s Day 21 Pippa Mattei makes dinner for two

35 Good health is not just for (after) Christmas

37 Going gluten-free 41 Vegetarian dishes that lack nothing 55 A lighter version of comfort 60 Discover local: Maltese honey 67 Kitchen trends: Counter tops and backsplashes

Bon appétit!

59 Published by:

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

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

11 Design: Kevin Grech Photography: Ray Attard Head of sales: Adriana Farrugia Contact for advertising: Bobby Cesareo - 21382741 ext: 118

Cover: Sean Gravina and Moira Delia from Gourmet Today TV Cover photo by Ray Attard Printed at: Print It Printing Services

Food News

February 2015

What’s hot in the food world… Perfect pairs for winter Astarte is made of locally grown hand picked Vermentino, a grape variety which expresses itself amazingly well in our warm climate and proximity to the sea. The wine is light and refreshing and goes well both as an aperitif or with fish and shellfish. Nexus is an elegant red wine made of locally grown hand picked Merlot grapes, which pass through various seletion processes. It is characterised by intense, ripe, cherry-plum aromas, and rich, well-structured, fruit flavours with soft tannins and a long

finish. Nexus can also enjoy further ageing in the bottle.

For more information visit www.meridiana.com.mt or contact S Rausi Trading Ltd. of Stadium Street, Gzira on tel 2133 0447/7909 3197 Email: info@srausi.com Web: www.srausi.com.mt Find us on Facebook: Meridiana Wine Estate

Nikka Taketsuru – World’s Best Blended Malt for the second year There are a variety of whiskies to choose from but the Japanese Nikka Taketsuru range is something complete different, and in a class of its own. The Nikka Taketsuru 17 years has received the prestigious title of World’s Best Blended Malt for the second time at the World Whiskies Awards 2014. A blend of two Nikka single malts, the Takesuru range combines the strong character of Yoichi with elegance and precision of Miyagikyo. Both masculine and feminine, traditional and innovative, this

outstanding pure malt whisky is a worthy tribute to Masataka Takesuru.

Nikka Takestsuru is available from Capt. A. Caruana, 184 old bakery street, Valletta, St. Augustine, St. Julian’s Tel: 21223999/ 21380950 email: info@nmarrigo.com Find us on Facebook: nm arrigo wines and spirits

Buy fresh from the Farmers’ Market Quel du luxe de pouvoir balader dans, La Valette www.casaellul.com

Quel du luxe de pouvoir

The freshest ingredients come straight from the farmers. Get your hands on the freshest produce from 30 of Malta’s farmers at the market at Ta’ Qali, open on Tuesdays and Saturdays from 7:00am till 5:00pm. Produce is harvested no more than 24 hours before the market opens thus ensuring the freshest possible products. Take your pick from rabbit, pork, fish, chickens, eggs, gbejniet, wines, mushrooms, honey and even flowers. People from the south can also get their fresh ingredients from the Farmers’ Market in the Fontini area in Birgu. 12 farmers supply this market open on Saturdays from 7:00am until noon.

February 2015

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WARMING UP YOUR WINTER WHAT’S ON THIS FEBRUARY AND MARCH 13 – 17 FEBRUARY CARNIVAL Carnival is celebrated in numerous towns and villages, but especially in Valletta, Floriana and Nadur in Gozo. During these days many thousands, young and old, love to participate and enjoy the festive explosion of colour, masked and costumed revellers and papier-mâché carnival floats. On Saturday night the Nadur carnival is attended by thousands, whilst in Malta there is much going especially in the capital city and Floriana. All this will take place between February 13 and 17. One of the highlights is the big carnival float parade on Sunday afternoon and the Floriana parade on Tuesday following. 19 FEBRUARY CHINESE NEW YEAR The New Chinese Year, also known as the Spring Festival, will begin on 19 February. This year the Chinese will celebrate the Year of the Ram. For a few years now, the Chinese Cultural Centre has been celebrating Chinese New Year in Malta’s capital by presenting various indoor and outdoor programmes. For the latest update on the festival programme call on tel. 21225055.

22 FEBRUARY VODAFONE MALTA MARATHON The long-standing Vodafone Malta Marathon shall this year have a record number of both local and foreign participants. The event shall be held on Sunday, February 22 during the morning hours. The full Marathon (42.195km) starts off at the entrance of the old town of Mdina, and it finishes at the Strand in Sliema. Concurrently with this race there will also be a Half-Marathon and ‘Endo’ Walkathon (21.097km). For further information phone 79300079.

12 – 15 MARCH DONIZETTI’S L’ELISIR D’AMORE Written by Donizetti in a six-week period, L’elisir d’amore was the most performed opera in Italy between 1838 and 1848. L’elisir d’amore appears as number 13 on the Opera base list of the most-performed operas worldwide between 2008 and 2013. Gaetano Donizetti`s comic opera is in two acts will be held in Manoel Theatre, Valletta between 12 – 15 March. For booking one may call 21222618.

13 MARCH RICCARDO FOGLI I POOH Italian rock music legend, Riccardo Fogli I Pooh’s front man is coming back to Malta after an eight-year break to give another concert. Together with his Hit Italy Band, this popular Italian singer promises to bring back the joy of listening to his hit songs. The concert will be held at the Mediterranean Conference Centre, Valletta on March 13, 2015. IN GUARDIA PARADE After a two-year absence from Malta`s capital Valletta, the In Guardia Parade, organized by the Malta Tourism Authority, will return to its rightful place at Fort St. Elmo, which is under the care of Heritage Malta. The In Guardia Parade is a re-enactment that portrays an authentic episode that took place regularly inside Malta`s major fortifications of the Order of St. John. During the re-enactment, the fort`s troops, some 50 strong, are kitted out in their uniforms to perform their military drill. For further information one may phone the Tourist Information Centre on tel: 22915440/ 1. 19 MARCH FEAST OF ST JOSEPH The Feast of St Joseph will be celebrated on 19 March in Rabat. This is a public holiday.

Attard & Co. Food Ltd Tel: 21 237555

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HOME COOKS The cold, wet and wintery days are few and far between on this sunny isle, but while they are here we might as well make the most of them cooking some warm, comforting meals. Janet Grech cooks up a beefy borscht served with homemade caraway seed bread. Gaby Holland makes a beef and Guinness pot pie with tasty oxtail and Sandra Dimech rounds up the meal with a warm bread and butter pudding. The perfect end to a wintry day.

photography by Ray Attard

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Beefy borscht with caraway seed bread Serves 5

Ingredients

• • • • • • • • • • • • • •

650g oxtail 1.5l water 1 onion, chopped 2 cloves garlic 1 carrot, chopped 1 leek, chopped 1 stick celery, chopped 2 cups cabbage, finely shredded 3 cups beetroot, diced 2 medium potatoes, peeled and chopped bay leaf ¼ cup cider vinegar Salt and pepper Sour cream and fresh dill to serve

Meat patties • Reserved meat from the borscht • 3 potatoes • 1 egg beaten • rosemary • ½ cup breadcrumbs • Salt and pepper

Shape into small patties and oven bake on a greased tray

Method

1. Fry the garlic and onion and add the oxtail bones until lightly browned. 2. Add the cabbage, leek, carrots, beets, celery and give them a quick stir, adding the water. 3. Lastly add the potatoes, beets and bay leaf. 4. Cook in a pressure cooker until meat falls off the bone. 5. Remove meat from the bone and reserve to make into patties. 6. Strain broth, remove the bones and liquidize adding the liquidized veg to the broth adding the vinegar salt and pepper. 7. Mix the reserved meat with the rest of the ingredients for the patties and bake until set. 8. Finish with a touch of sour cream and a sprig of dill. 9. Serve with meat patties and caraway seed bread.

Caraway seed bread Serves 5

Ingredients

• • • • • • • •

1 cup rye flour 2 ¾ cups wholemeal flour 1/3 cups brown sugar 2 to 3 tsp caraway seeds 1 ½ tsp yeast 1 ½ warm water 1 cup linseed powder 1 tbsp olive oil

Method

1. If using a bread maker, follow the basic programme instructions on the machine. 2. Alternately, mix the yeast and the warm water and set aside until it is foamy (approx 5 mins). 3. Add the rye flour, half the wholemeal flour and linseed powder (also known as flax meal). 4. Use the dough hook of a cake

5. 6. 7. 8. 9.

mixer to combine the mixture and knead for approx 5 mins. Add the remaining flour and salt and knead until the dough is elastic. Add the seeds and the oil and knead until mixed through. Cover and allow to rise for 1 hour. Knead and place on a baking tray and allow to rise for 30 mins. Bake in the oven at 180°C for 40 mins until lightly browned.

Suggested wine: MICHELE CHIARLO - LE ORME

Ruby red in colour, with violet reflections. Aromas are elegant with fine intensity, hints of red-berried fruit and cherry. On the palate it is fruity and well-structured, tasty and inviting

Sharis by Livio Felluga is distributed by Attard & Co.

February 2015

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Beef and Guinness pot pie Serves 4

Using the shin of beef and oxtail will give you a wonderfully moist, beefy flavored stew.

Ingredients • • • • • • • • • • • • • •

600g beef shin cut into cubes 500g oxtail (or an extra 200g beef shin) 2 tbsp olive oil 2 large onions, roughly chopped 2 celery stick, chopped 2 cloves garlic 1 tbsp tomato paste 1 can Guinness 1 beef stock cube, mixed with 400ml boiling water Small bunch each thyme, bay leaf and parsley, tied together 200g chestnut mushrooms, halved 3 large carrots, chopped into chunks 2 parsnips, chopped into chunks 1 pkt ready rolled puff pastry

Shape into small patties and oven bake on a greased tray

Method

1. Pre-heat the oven to 160°C. 2. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. 3. Add the onions, celery and garlic to the pan, adding a drizzle more oil, then cook on a low heat for 5 mins until coloured. 4. Tip the meat and any juices back into the pan and give it all a good stir. Pour over the Guinness and stock. 5. Season stew, tuck in the herbs and bring everything to a simmer. 6. Cover with a lid and place in the oven for about 3 ½ hrs, until the meat is really tender. 7. Let it cool slightly and skim off the fat from the stew. 8. Using a slotted spoon, transfer oxtails to a plate, shred the meat, discarding bones. (There isn’t much meat in the oxtail but it’s packed with flavor). 9. Add the meat back into the stew

together with the rest of the vegetables. Give all a good stir. 10. Cover with lid and cook for a further 40 to 60 mins until vegetables are tender. 11. If the gravy is too thin thicken with a tablespoon of corn flour. (Mix it with some cold water first and stir it into the stew. 12. Leave everything to cool completely – better still, make this up to two days in advance and keep it in the fridge. Can also be frozen for up to three months and defrosted when needed. 13. Before serving heat oven to 200°C, gently unroll the pastry and cover the top of casserole dish to form a lid, pressing gently around the edges. 14. Cut out a small hole in the centre to allow steam to escape and decorate with the

extra pastry trimmings. 15. Brush the pastry with a little beaten egg and cook for around 19 to 15 mins until pastry is golden.

Suggested wine: FIRRIATO - SANTAGOSTINO

Deep, impenetrable ruby red in colour with intense shades of purple. Aromas are concentrated and well-defined nuances of Marasca cherries, fruits of the forest, rhubarb, cloves, aromatic herbs and plums, alternating and intertwining with appealing scents of liquorice, ink and tobacco leaves. On the palate it is smooth, soft and caressing, it displays great personality with a strong Mediterranean nature. Sharis by Livio Felluga is distributed by Attard & Co.

l a r u t a N

Itâ&#x20AC;&#x2122;s a tough decision Strawberry

when there are Honey

so many Blueberry

delicious flavours Natural 0%

to choose from Peach

Honey

Strawberry

Blueberry

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Natural 2%

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Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555 facebook.com/attardcofood

February 2015

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Bread and butter syrup pudding Ingredients • • • • • • • • • •

5 tbsp golden syrup 12 slices white bread 60g butter (at room temperature) 3 eggs beaten 350ml milk 100ml cream 1 tsp vanilla essence 1 tsp cinnamon powder 50g sultanas 25g sugar

Method

1. Preheat oven to 180°C. 2. Lightly butter a deep ovenproof dish. 3. Spoon the golden syrup all over the base of the baking dish. 4. Remove the crusts from the bread and butter

the slices on one side. Then cut them into triangles. 5. Arrange a layer of bread butter side up on top of the syrup, then add a layer of sultanas. 6. Repeat with the layers of bread and sultanas, ending up with bread. 7. Whisk the eggs, milk, cream and sugar together. 8. Add vanilla and cinnamon to the milk mixture and mix again. 9. Pour this on top of the bread and allow to stand for 15 mins. 10. Place pudding in oven and bake for 40 or 50 mins until puffed up and golden brown. 11. Serve speedily from the oven to the table if you want to serve it as a souffle’. Otherwise it will deflate after a while but will still be good to serve warm!

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February 2015

Bang in the middle of the winter months, there’s nothing quite as warming as some good old English comfort food. And Star Fish Bar gets British comfort right – perfect fish and chips, complete with mushy peas, soups, pies and their saveloy sausage. But what really gets us this time around though is their deepfried Mars or Snickers bars! After a meal of fried fish and chips, probably the last thing you need is deep-fried chocolate but that crispy fried batter surrounding the melted chocolate and oozy caramel is just too difficult to resist. If winter is good for anything it is to cover up the evidence of those extra calories and this is certainly well worth it! Star Fish and Chips opened its doors on The Strand in Gzira, last summer to rave reviews by English foodies who claim that “Malta is now complete” for having a fish and chip shop worthy of standards set by the home of fish and chips – the UK. Everything sold is imported directly from England, from the fryers themselves to each and every ingredient (except the potatoes for the chips, the salt and pepper). The fryers are specialised, increasing temperatures

to above those reached by average chip fryers, resulting in perfectly crispy batter while the fish is steamed underneath and remains soft and moist. Cod, haddock and plaice, fish varieties typically sold at a fish and chip shop in the UK, are caught in the Atlantic and frozen within hours of being caught. There are even mushy peas, curry sauces and mashed potatoes! The menu also features chicken and sausages, particularly the famous Saveloy sausage

With the cold setting in, Star Fish and Chips has prepared a variety of delicious pies and soups to get diners through those dark and dreary days. From peppered steak to meat and potatoes, one of these mouth-watering parcels – wrapped in either puff pastry, shortcrust pastry or both – will be the best thing you unwrap this winter. Classics like chicken, pea and bacon, and oxtail soup are also available to chase the winter blues (and perhaps that nagging cold) away. A year-round winner is the deep fried Mars or Snickers bar. A word of caution – there is a picture of this dish underneath the word ‘sinful’ in the dictionary. Star Fish Bar, The Strand, Gzira, Tel: 2725 1251

photography by Ray attard

Sinfully, comforting eating

February 2015

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Winter warmers

Maltese winters are short, so this is the best time to take advantage of low temperatures to make delicious soups that warm you from the inside. Different countries from all over the world have their own takes on warming soups. Try some of these soup ideas. Lamb shank and barley soup - Mediterranean This is best made with leftover lamb shanks so you can make use of the tasty gravy for added flavour. Braise the shanks for 3 hours in red wine for a delightful winter meal and save 2 shanks for this warming soup the following day.

Serves 4

Ingredients

• • • • • • • • • • • • • •

2 tbsp olive oil 2 lamb shanks, taken off the bone 1 large onion 4 cloves garlic ½ chilli (optional) 2 carrots, diced 2 sticks celery, chopped ½ litre leftover gravy from lamb shanks 1½ litres water ½ cup pearl barley 2 sprigs rosemary, chopped 1 bay leaf 1 lemon, juice only Salt and pepper

Method

1. Heat the olive oil and add the onion, garlic, carrot, celery and chilli if using. 2. Cook for 5 mins or until soft. 3. Add the lamb, barley, half the rosemary, bay leaf along with the water and gravy. 4. Bring to the boil and allow to simmer for approx 45 mins until the barley is soft. 5. Add the lemon juice, the remaining rosemary and season with salt and pepper. 6. Serve hot with crusty Maltese bread.

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Tomato and bean soup with sausage - Tuscany When you’ve used up all the Parmesan and are left with the rind, don’t throw it away. Save it for this Tuscan soup for added flavour.

Serves 6

Ingredients • • • • • • • • • • • • • • • • • • To

1½ onion 4 cloves garlic 1 chilli (optional) 1 sprig rosemary, chopped 4 sage leaves, chopped 4 sprigs thyme 2 Maltese sausage 1 pkt cubed pancetta 1 glass white wine 1kg tomato, blanched and peeled 2 tbsp tomato paste (kunserva) 1 tsp sugar 1½ litres chicken stock 1 lemon, juice and zest 2 bay leaves Rind of Parmesan Salt and pepper 2 tins canellini beans serve • Grated Parmesan

Method

photography by Ray attard

1. Fry the onions until soft. 2. Add the garlic, chilli and herbs. 3. Add the pancetta and sausage and fry until it just changes colour. 4. Add the white wine and allow some of the alcohol to evaporate. 5. Add the blanched tomatoes, tomato paste, sugar, chicken stock, bay leaves, lemon juice and zest and simmer for approx 30 mins. 6. If you have the old rind of some Parmesan cheese add this to the soup now. 7. Add the beans 5 mins before the end of cooking. 8. Remove the rind of the Parmesan and the bay leaves. 9. Serve with a sprinkling of grated Parmesan.

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Tom Yum soup - Thailand Ingredients • • • • • • • • • • • • • •

Water 2 – 3 prawns 1 stalk lemongrass, crushed 1 slice galangal 2 kaffir lime leaves, torn and quartered 2 – 3 chillies ½ tomato, cut into bite-sized pieces 1 mushroom, sliced ½ onion, sliced Chopped coriander Spring onion, sliced 1 tsp sugar 2 tsp fish sauce 1 tbsp lime juice

Method

1. Heat the water in a pot over high heat until just boiling. 2. Add the lemongrass, galangal, kaffir lime leaves and chillies and boil for 2 – 3 mins. 3. Add tomato, onion and mushrooms and cook for another 30 seconds. 4. Lower the heat, add sugar, fish sauce and lime juice. 5. Add the prawns and cook until done. 6. Plate the soup and add coriander and spring onions to garnish.

February 2015

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D Chicken gumbo soup - Central America Serves 6

Ingredients

• • • • • • • • •

Cooked chicken, (4 breasts) 2 heaped tbsp flour 4 tbsp butter 2 onions, diced 1 bulb garlic, minced 1 green pepper, chopped 3 stalks celery 2 tbsp Worchestershire sauce 5 cups chicken stock

• • • • • •

1 tin tomatoes 2 tbsp tomato puree (kunserva) 1 tsp sugar 1 bunch parsley Salt and pepper Cooked rice

Method

1. Heat 2 tbsp butter with some olive oil in a saucepan large enough to hold all the ingredients together. 2. Add the flour and stir constantly for

approx 5 mins to form a roux. 3. Add the garlic, onions, peppers and celery and season with salt and pepper. 4. Add the chicken stock and stir until the roux has dissolved. 5. Dice the chicken and add it to the soup along with the tin of tomatoes, tomato puree and sugar. 6. Bring to the boil and then reduce to a simmer and allow to cook for 30 mins. 7. Cook the rice separately and serve the soup over a spoonful of rice.

February 2015

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Curried pumpkin soup with coconut milk Ingredients

• • • • • • • • • • •

2 onion, roughly chopped 4 cloves garlic 1 chilli (optional) 1 lime, zest only 1 tsp curry powder 1kg pumpkin, peeled and chopped 700ml chicken stock (or vegetable to make vegetarian) 150ml coconut milk Handful pumpkin seeds Handful coriander Drizzle chilli oil

Method

1. Fry the onions and garlic in some olive oil until translucent. 2. Add the chilli, lime zest and curry powder and mix. 3. Add the pumpkin and cook until softened (approx 5 mins). 4. Add the chicken stock (or vegetable stock) and simmer for 10 mins until the pumpkin is very soft. 5. Add the coconut milk and blend with a hand blender. If you want the soup to be very smooth pass through a sieve. I prefer it chunky. 6. Fry the pumpkin seeds with a little garlic and chilli until crisp. 7. Garnish the soup with fried pumpkin seeds, chopped coriander and chilli oil.

ThinkItalian, Italian, Live Live Italian, Think Italian,Eat EatItalian. Italian Buon Appetito!

Collect lids and exchange for gifts or money vouchers at: CD Gift Scheme Centre, Vincenti Buildings, 15/2 Strait Street, Valleta. Tel: 2123 6629

| Trade Enquiries Tel: 2146 0375

Love is in the air Valentineâ&#x20AC;&#x2122;s Day is just around the corner and what better way to prove to your someonespecial how much you care than with food. Whether youâ&#x20AC;&#x2122;re looking for some easy recipes for a candle-lit dinner you can make all by yourself, or a great spot for an intimate night out, Gourmet TODAY has the answers

Happy Valentine’s Day Palazzo Castelletti gets Romantic 14th February 2015

Make it Special @San Andrea Restaurant 5 - Courses Set Menu including Welcome Drink, Coffee and Petit Feurs €65 per person

***

Passion in the Alcoves @RedWhite Trattoria 4 - Courses Set Menu including Buffet Main Course, Welcome Drink and Coffee €37 per person

***

Sharing is Loving@Castelletti Salumeria & Patisserie 3 - Courses Menu to Share including Welcome Drink and Coffee €25 per person

Complimentary flowers for all couples! Palazzo Castelletti • 62, St. Paul Street • Rabat 2145 2562 / 9910 9911 - info@palazzocastelletti.com

Valentineâ&#x20AC;&#x2122;s Day is all about showing our partner we care, and how better than with food. We cannot let this day go by without preparing our partner with a delightful dinner for two. Check out Pippa Matteiâ&#x20AC;&#x2122;s easy menu that is quick to prepare, even if you have a busy schedule. Do all the shopping in good time and it should not take you more than one hour and a half to prepare the following dinner.

photography by Ray Attard

Dinner for two

February 2015

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Avocado shrimp cocktail Ingredients

• 300g fresh shrimps or prawns Or • 150g good quality frozen, cooked shrimps, defrosted • 1 avocado (half each) • Cayenne pepper Sauce • 6 tbsp mayonnaise • 1 tsp Worcestershire sauce • 2 drops Tabasco sauce • 1 tsp fresh lemon juice • 2 tbsp tomato ketchup • Salt and pepper

Method

1. If using fresh shrimps or prawns, dry fry in a frying pan until they change colour (approx. 5 mins). When cool, peel and set aside. 2. To make the sauce, mix all sauce ingredients together testing for seasoning. Cover with cling film and set aside in fridge. 3. To assemble, mix cooked prawns into the prepared sauce. 4. Cut the avocados in half and remove the pit (Do this just before serving to avoid discolouring) 5. Fill the halved avocados with the prawn mixture. 6. Sprinkle with a little cayenne pepper and serve on individual plates.

February 2015

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Peppered fillet steaks Ingredients

• 2 thick, good-quality steaks (fillet or rib-eye or anything you prefer) • 2 tbsp olive oil • 2 tbsp butter • Whole or crushed Sichuan peppercorns • 2 tbsp soya or Worcestershire sauce • Brandy • 4 tbsp cream

Method

1. Marinate steaks in Worcestershire or soya sauce, and some pepper. Leave in fridge till you are ready to cook them.

2. Heat the olive oil and the butter in a solid frying pan. 3. When sizzling, add steaks and fry for 5 mins on each side adding a good amount of the pepper on both sides. 4. Add the brandy and a little salt and fry for another 2 mins. 5. Check for rareness and when ready, add the fresh cream. 6. Turn steaks twice till coated in the cream/pepper sauce, and serve immediately with chips and either steamed green vegetables or a fresh salad.

Method

1. Peel and slice potatoes, cutting the slices into fine strips. 2. Cook in VERY hot oil shaking the pan now and again, and ONLY when turning golden, toss with a large slotted spoon till well cooked. 3. Take out carefully with the slotted spoon, put into a bowl lined with a piece of kitchen paper (to absorb the oil). 4. Add salt and pepper and then remove the paper and serve at once.

Perfect fries Ingredients

• 2 to 3 medium potatoes per person • Coarse salt

Start cooking chips, and when about half cooked, fry your steaks.

February 2015

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Fresh green salad Dress your salad with one of two options; an oriental dressing with sesame oil and rice vinegar or a more traditional Mediterranean dressing with mustard and balsamic vinegar

Ingredients

• 1 packet mixed salad leaves • 8 cherry tomatoes • Fresh coriander (optional) • Handful pine nuts (optional) • Sesame seeds (optional) Mediterranean dressing • 2 tsp Dijon mustard • 2 tsp sugar • 2 tbsp balsamic vinegar • Salt and pepper • Squeeze fresh lemon • Extra virgin olive oil Oriental dressing • 1 tbsp rice vinegar • 3 tbsp light soya sauce • 1 tbsp sesame oil • 1 tbsp sake, rice wine or mirin • 1 tsp dry mustard • Handful pine nuts and sesame seeds

Method

1. Mix salad and coriander leaves. 2. Cut the cherry tomatoes in half and mix into the salad leaves. 3. To make the Mediterranean dressing, blend the first five ingredients then slowly add the oil mixing all the time so that it emulsifies and you have the right amount for your salad. 4. To make the Oriental dressing, dry fry or roast the pine nuts and sesame seeds being careful not to burn them. Whisk the remaining ingredients together. 5. Dress the salad with your preferred dressing just before serving and toss. 6. Add the pine nuts and serve.

make your message clear

say it with dinner this year Book your Valentine’s day meal at loVage!

Triq l-Imħar, Qawra, St. Paul’s Bay Phone: 21 572088 Mobile: 79 594098 E-mail: info@lovagebistro.com lovagebistro.com

Chocolate fondue Ingredients

• 300g dark chocolate (70% cacao), broken into pieces • 4 tbsp cream or crème fraîche • 2 tbsp Grand Marnier liquor • Assorted fruit of your choice – strawberries, bananas, tangerine and orange segments, cherries, kiwis or apples.

Method

1. Peel and chop the fruit into large bite-sized

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pieces. 2. Heat the chocolate pieces in a bowl set over simmering water (bain marie). 3. When beginning to melt, add the cream and the Grand Marnier. 4. Mix well and when smooth and heated through, transfer to your fondue bowl, light a heating candle underneath to keep the chocolate warm and soft. 5. Serve immediately. If you do not have a chocolate fondue set, pour the chocolate into warm bowls and eat with fruit straight away.

February 2015

Get some more of Pippa Mattei’s recipes in her book Pippa’s Festa for great recipe ideas for different occasions throughout the year.

Visual tasting dry rose petals

cloves

cinnamon

Exclusively imported by Charles Grech & Co. Ltd., Valley Road, Bâ&#x20AC;&#x2122;Kara. Tel: 2144 4400

February 2015

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Campari unveils the 2015 calendar starring Eva Green Campari has officially launched its 2015 Calendar, entitled ‘Mythology Mixology’, starring Frenchborn actress Eva Green. This is the 16th edition in the collection and is dedicated to celebrating Campari’s unique and intriguing history and the intrinsic stories linked to twelve of its best-loved classic cocktails. This year’s dreamlike imagery depicts the beautiful and little-known anecdotes, tales and curiosities behind each iconic recipe. From the classic Negroni cocktail, created by Count Camillo Negroni himself in 1919, to the modern Campari Orange Passion, a contemporary spin on the classic Campari Orange, the Calendar explores and celebrates the recipes that have stood the test of time and are still adored in today’s modern world. Other tales include the creation of the Americano in 1933, which is said to have been named after Primo Carnera, the first Italian to win the heavyweight boxing title in New York – to the Campari & Seltz, the most popular drink in the Bar Camparino,

opened by Davide Campari himself. The bar celebrated its 100th birthday in 2015 and this simple yet sumptuous cocktail is still as popular now as it was when the bar opened a century ago. The dazzling Eva Green personifies the iconic, classic and stylish nature of Campari in a series of outfits created by leading designers including Vivienne Westwood, Versace, Alaia and Christian Louboutin to name just a few. “For me, this project was about much more than simply producing a calendar. It was about telling a series of stories in an imaginative, creative and beautiful way – and that’s exactly what we’ve achieved. This year, those stories are closer to the heart of Campari than ever before and I personally feel very honoured to have been part of that,” said Eva Green. The Campari Calendar, of which only

9,999 copies are printed, will not go on sale but will be internationally distributed to friends of Campari around the world. Campari fans can still get involved with the action, as all the imagery will be available to view across the Campari social media feeds, including Facebook, Twitter, Instagram and Pinterest. Using the hashtag #CampariCalendar, fans will be guided by Eva through a virtual world of discovery as she explores each of the cocktails featured in this year’s Calendar. Campari is imported and distributed in Malta by Farsons Beverage Imports Company Limited, a member of the Farsons Group. Simonds Farsons Cisk plc The Brewery, Mdina Road, Mriehel BKR 3000, Malta Tel: 2381 4114 Fax: 2381 4150 Website: www.farsons.com

Da Vinci offers a wide selection of authentic meal choices from pizza and pasta to grills and salads. With a focus on simple, natural ďŹ&#x201A;avours and a penchant for traditional cooking methods, Da Vinci offers an affordable food experience and also caters for gluten and lactose intolerant clients. The whole family will enjoy.

20% off from Monday to Thursday Quote Gourmet through the month of February to be entitled to this offer (lunch and dinner)

Da Vinci

Smart City Kalkara Tel: 9993 5665 Find us on Facebook â&#x20AC;&#x201C; www.facebook.com/davincimalta

February 2015

gourmet today

Fall in love with Palazzo Parisio George Bernard Shaw once wrote, ‘There is no love sincerer than the love of food’ and at Palazzo Parisio, this belief is embraced wholeheartedly. But there is so much more here than just food; at Palazzo Parisio the intention is to instill in all visitors a sense of romance; be it a tour of the historic house and gardens, a browse in the exclusive boutique, a sumptuous afternoon tea or a sparkling glass of champagne as aperitivo to dining under summer skies, night time stars or the soft glow of candlelight in Luna the Restaurant – each and every guest is promised an enjoyable, albeit brief sojourn. In summer months, hidden away from the reality of everyday life awaits an al fresco dining experience like no other – Luna by Day – where

flowers perfume the air, providing a stunning backdrop of riotous colour and with the light glinting off the fountains as they spear upwards towards the sun. As the nights draw in and darkness descends, the gastronomic delights are illuminated with crystal and candles. The indoor rooms are made for intimate dinners and romantic interludes… let the food whisper sweet nothings to your taste buds as, in the words of Alan D. Wolfelt… ‘Food is symbolic of love when words are inadequate’. The chef and kitchen team court your favour by combining the finest ingredients, traditional and innovative cooking methods to appeal to your palate and seduce your senses. Virginia Woolf once said, ‘One cannot think well, love well, sleep well, if one has not dined well’. So visit at Palazzo Parisio & Luna and let us seduce you with charm, woo you with wiles and wine and dine you until you are replete and in doing so bid you adieu, so you can think, love and sleep well.

Palazzo Parisio Pjazza Vittorja, Naxxar Tel: +356 2141 2461 – ext 2 Website: www.palazzoparisio.com Find us on Facebook facebook.com/palazzoparisio

February 2015

gourmet today

Romance in the city A romantic break needs to deliver many things to many people. Location, setting, service and peace and quiet are all essential when planning a romantic escape. Casa Ellul has it all. A stunning location perched high above the hustle and bustle of Old Theatre Street, you will find eight luxury suites all individually designed with their own mix of period features and contemporary art. The attention to comfort and quality is astonishing; the suites include immaculate furnishings and breathtaking views. Two suites have their own pinewood hot tub nestled in the skyline. The setting is dreamy and ideal for those who want to sit back, relax and while away time under Valletta’s star filled skies. But there is more to Casa Ellul than meets the eye. It is the same star quality and organisation that makes a good hotel great. It is the clockwork efficiency. The small touches in bathrooms. The delicate positioning of throws and cushions. The temperature of the room when you return from a cold day in the city streets. The thought-

fully stocked and chilled mini-bar. The presentation of a tea tray. This sort of service is not something you find very often in Malta. The staff at Casa Ellul pays particular attention to preparing breakfast for its guests. It has a bright modern breakfast room on the ground floor where a continental and full English breakfast is served every morning. Be-

lieve me, you should not miss this opportunity to begin the day in a most delicious way. Even at some of our largest international hotels, these touches just aren’t there. Clinical precision and processdriven robots replace creativity. Every room looks the same, smells the same. The mini-bars are lukewarm at best. Get up early and leap over last night’s room service trays lining the hotel corridors. Trot down to breakfast and some clipboard-wielding worker will bark at you for your room number. Alternatively, there is a small, discreet and luxurious world waiting for you at Casa Ellul. It’s run by people who are passionate about the small things. Hallelujah. Casa Ellul Old Theatre Street, Valletta VLT1429, Malta Tel: +356 2122 4821 Email: info@casaellul.com Web: www.casaellul.com/ Find us on Facebook - facebook.com/casaellul

February 2015

gourmet today

Hugs & Kisses Valentine gift ideas for him and her

Did someone say guilt-free chocolate? Anurakti creates decadent desserts made to delight your loved ones. Indulge your sweet tooth from their selection of raw cakes, raw muffins, raw chocolate balls all prepared with love! And if that’s not enough, their sweets are guilt-free, packed with nutrients, have no added sugar and can be enjoyed by everybody! When love is a gift, it’s the way you show it that counts. And it’s the classic expressions of love that win hearts, time and again . . .

Anurakti Alan Hudson - 9937 1011 Adriana Tabone - 79254066 Email: anuraktipassionforrealfood@gmail.com Find us on Facebook facebook.com/passionlovedevotionAnurakti

Organic chutneys with all the flavour Gooding, said ‘Good-Ing’, are home made products made by Ingrid Mercieca. The variety of jams and chutneys are made with fresh local organic (when possible) produce. All jams have one third of the normal amount of sugar found in commercial preparations and all jars are doubly sterilized. During the summer months she makes use of the abundance of basil and makes a delicious chilli cashew pesto and another with sundried tomatoes.

Local tonic for good health

Handmade with love

Find us on Facebook merillruralnetwork / merilllocalproducts / merillecotours

Find us on Facebook facebook.com/goodingmalta

Ta’ Marija Valentine weekend special

Sourced directly from farmers within the Merill Rural Network, this Tonic Box includes extra virgin olive oil, single source pure honey and carob syrup.

Merill 75, Triq San Bartolomew, Qormi, QRM2188 Tel: 21411388 Web: www.merill.com.mt Email: info@merill.com.mt

Once opened, the products should be refrigerated since they are all preservative free.

A simple but very important message, making it a perfect gift for your loved ones. This LOVE sign is made from handmade, recycled stainless steel, by World Fair Trade Organisation accredited producers in India. They are made entirely by hand using traditional skills handed down from generation to generation. A bar of fair trade Divine chocolate wouldn’t go amiss For more information contact either! www.sayitmalta.com

Ta’ Marija invites you for a Valentine’s weekend special, brimming with gourmet delights and romantic entertainment. On Saturday 14th feast on a five-course gourmet menu whilst being charmed by a duo of mandolin guitarists, followed by talented local crooner Kurt Calleja. The love fever also happens on Friday 13th dinner and Sunday 15th lunch with an allinclusive sumptuous Carvery Buffet, musicians and DJ Luv’s dancing tunes for only €25. Throughout the month, enjoy our carvery buffets on Saturday evenings and Sunday lunches, or indulge in a Maltese extravaganza on Ta’ Marija Restaurant Friday nights! Constitution Street, Mosta Or simply Tel: 21 43 44444 indulge in our Email: info@tamarija.com.mt award winning Web: www.tamarija.com.mt a la carte menu Find us on Facebook available seven Ta’ Marija Restaurant days a week!

Treat your loved one this Valentineâ&#x20AC;&#x2122;s Day

The Meats will be preparing lots of ready dishes, that simply need to be cooked in the oven. Choose from the following meals to really impress! Boneless stuffed fresh rabbit Stuffed pork tenderloin Herb-crusted lamb Frenched cutlets Many other items also available Call to place you orders.

The Meats Triq Santa Marija, Sliema, Malta Tel: 7921 2567 Email: info@themeats.com.mt www.facebook/TheMeats.mt

Good health is not just for (after) Christmas photography by Ray Attard

Following the festive season comes the inevitable healthy January, but as that month ends so do good intentions to eat well. Healthy eating does not have to be dull and boring. Gourmet TODAY has gone on a search for recipes that are good for you while still making you look forward to dinner time, as well as all the best spots to get purchase your healthy foods, whether you are following a gluten-free diet, a vegetarian (or vegan) diet or just trying to stay healthy.

in GUARDIA

Fort St. Elmo VallEtta

A historical re-enactment of a full 16th century military parade from the time of the Knights of St John

Shows during 2015

February 1, 22 | March 1,8,15,22,29 | April 12,19,26 | May 3,10,17,24,31 | June 7,14,21

July 5,12 | September 20, 27 | October 4,11,18,25 | November 1,8,15,22 | December 27 for more information: tel: 2291 5440/1/2 â&#x20AC;˘ info@visitmalta.com â&#x20AC;˘ www.visitmalta.com

4-5, Triq il-Mastrudaxxa, Qormi T: 21497800 M: 79497800 E: sales@goodies.com.mt

February 2015

gourmet today

Gluten-free gold

With more and more people avoiding gluten, a protein found in wheat, whether because they have a genuine intolerance or simply to stick to a healthier diet, interesting recipes that eliminate gluten have become more and more prevalent. Here are some of our favourite gluten-free recipes from Gourmet Today TV, shown every Friday on TVM at 18:40. Zucchini spaghetti with a cherry tomato sauce Ingredients • • • • • • • • •

4 zucchini 1 box cherry tomatoes 1 tbsp tomato paste (kunserva) 1 clove garlic Few tbsp chicken stock Basil Pinch of Sugar Parmesan, grated Salt and pepper

an Gravina Se

This recipe firs t appeared on G ourmet Today TV, aire d on 16 January, 2 015.

Method

1. Start by prepping your spaghetti. Wash the zucchinis and chop off the top and tail and the sides to ensure the zucchini is flat enough to go through a mandolin. 2. Using a mandolin with the julienne cutter at about 3mm thickness, slice the zucchini into thin strips being careful to avoid your fingers. 3. Place the spaghetti in a bowl covered in cling film and place in the fridge. 4. Make the sauce by placing a sauté pan on medium heat together with some olive oil. 5. Chop the cherry tomatoes in half and add them to the pan, turn up the heat and cook until slightly blistered. 6. Add the tomato paste together with the sugar and lower the heat. Add a little bit of stock and once the sauce is cooked finish with a few drops of balsamic vinegar and chopped basil leaves. 7. Boil some salted water and add the zucchini spaghetti. Simmer for approx. 40 seconds until the zucchini cooks through. 8. Drain and serve with cherry tomato sauce and grated Parmesan.

Perfect pair: Finish with Amaro Vulcano Imported by Vivian Corporation www.viviancorp.com

gourmet today

Sean Gravina make a rabbit and prune pie, prefect for these cold days of winter and what’s more the pastry on top is completely gluten-free!

Ingredients

For the pastry • 300g gluten free flour (blend of tigernut flour, buckwheat flour and brown rice flour) • 1 tsp gluten free baking powder • 200g butter, cut into cubes • 70ml water • 30ml vodka • 1 tsp of sea salt For the filling • 2-3 cooked rabbit • 2 leeks • 10 small potatoes • Prunes • 1 litre chicken stock • 500ml cider • 2 cloves garlic • Thyme • 1 star anise • 1 bay leave • 1 tbsp tigernut flour • Salt and pepper • Double cream • Rosemary • 1 egg yolk • Milk

Method

1. Start by making the pastry. Blend a mixture of tigernut, buckwheat and brown rice flour and gluten-free baking powder. 2. Place the dry ingredients into a food processor and blitz. 3. Add the butter and pulse 10 times. 4. Mix the vodka and water together and add enough to the pastry mixture for it to come together. 5. Remove from the food processor and blitz until smooth. 6. Wrap in cling film and allow to

e first This recip t in Gourme appeared aired on Today TV, , 2015. 16 January

rest in the fridge for 1 hour. 7. Preheat the oven to 210°C. 8. Pick the meat from all the rabbit and place in a bowl. 9. Boil the new potatoes in salted water until just cooked. 10. Chop the leeks, garlic and prunes. 11. Heat a sauté pan big enough to take all the ingredients. 12. Add some olive oil on a medium heat, add star anise together with the leeks and garlic add a knob of butter. 13. Sauté slightly and add the cider together with the bay leave and thyme and reduce. 14. Add the prunes, potatoes and stock to the leeks and cook gently until all the leeks have softened. 15. Remove the anise and add the rabbit. 16. Heat through, drain the liquid out of the mixture and into a sauce pan. 17. Place the sauce on heat and add a tbsp tigernut flour and cook until thickened. Mix sauce with the leeks, garlic, rabbit and prunes and season with salt and pepper. 18. Once cooked remove from the heat and add the chopped rabbit livers and mix through. (You don’t want to cook the rabbit livers in the pan as they will then overcook in the oven.) 19. Place the mixture in an ovenproof dish. 20. Place the dough between two pieces of baking paper and role thinly, season with some chopped rosemary and place on top of mixture, tucking in the overlapping pastry. 21. Brush with egg wash and bake until crisp and golden. 22. Bake for 40 mins until golden. 23. Allow to rest for 10 mins before serving.

an Gravina Se

Poached rabbit and prune pie in a gluten-free pastry

February 2015

gourmet today

• • •

Method

1. Saute the garlic in the olive oil. 2. Add the mussels and the clams. 3. Add the orange juice and the fresh parsley and basil.

4. Cover with a lid and allow to steam for 5 mins until the shells have opened. 5. During cooking remove lid and add the anisette. 6. Peel and roughly chop the ginger and add towards the end of cooking. 7. Once the shells have opened pour into a serving dish with the juices in the pan. 8. Chop some of the orange peel into matchsticks and sprinkle on top of the dish. 9. Add some more fresh parsley and serve immediately with Maltese bread.

•

250g mussels 250g clams Olive oil 1 orange, juice only, and some peel 2 cloves garlic, roughly chopped Handful parsley, roughly chopped 1 tot anisette 1 inch piece ginger

• • • •

ichael Diac

Ingredients

Mixed shellfish in orange and ginger

This rec appeare ipe first d on Go urmet Today T V, aired on 9 Janua ry, 2015 .

Going meat-free

February 2015

gourmet today

Whether you are a complete vegan, vegetarian or have an appetite for meat, a few meat-free meals a week could definitely help making your lifestyle a little healthier. Try some of our favourite meat-free recipes from Gourmet Today TV, shown every Friday on TVM, at 18:40 Vegan chilli Ingredients

• • • • • • • • • • • • •

2 tbsp olive oil 1 medium onion, chopped 1 large red bell pepper, chopped 5 cloves garlic, minced 4 tsp chilli powder 250g pinto beans 250g borlotti beans 250g cannellini bean 2 tins chopped tomatoes 1 bay leaf Vegetable stock 1 /3 cup fresh chopped coriander Salt and pepper Avocado Tofu

an Gravina Se

• •

Method

1. In a large soup pot, heat olive oil over medium heat. 2. Add onion and red bell pepper; sauté the vegetables for 8 mins or until onion is soft and lightly browned. 3. Stir in garlic and chilli powder; cook for 1 min. 4. Add beans, tomatoes, bay leaf and vegetable stock. 5. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 mins or until beans are tender. 6. Remove from the heat and discard the bay leaf. 7. Adjust salt and pepper as needed. 8. Stir in coriander and serve topped with avocado and tofu.

st cipe fir This re Gourmet ed on appear V, aired on Today T ry, 2015. ua 23 Jan

gourmet today

Gnocchi di spinaci Serves 12 as a starter or 6 as a main course

Ingredients

For the gnocchi • 1 kg Maltese ricotta • 1½kg fresh spinach, washed and stalks removed, or 1 kilo frozen spinach • 2 eggs • 6 tbsp Parmesan cheese, grated • A pinch of nutmeg • Salt and pepper • 100g flour (or as needed to thicken dough) For the sauce • 1kg fresh tomatoes • 6 cloves of garlic • 4 tbsp tomato puree (kunserva) • 2 tbsp sugar • 4 tbsp olive oil • Salt and pepper • Fresh basil

Method

1. Cook the spinach, then drain it very well squeezing out all the liquid then chop it up roughly. 2. Mix well with the ricotta, eggs,

3. 4. 5.

6. 7. 8.

cheese, seasoning and flour to make a firm but soft dough. (You will need more or less flour, depending on how well you drained the spinach.) Bring a large pan of water to a rolling boil. Roll tbsp of the gnocchi mixture (making them the size of a large marble) in some flour. Add a few of these at a time to the boiling water, and cook until they rise to the surface, then take them out with a slotted spoon and drain. Serve immediately on heated plates with the tomato sauce and extra Parmesan cheese. If you are not serving them right away, they can be placed in a well -buttered oven dish. In this case, in a small pan, melt extra butter and cook some chopped garlic in it until golden, then pour over the gnocchi. Sprinkle with extra parmesan cheese and heat in the oven or grill for 15 mins before serving either as is, or with some heated tomato sauce poured over.

This recipe firs t appeared on G ourmet Today TV, aired on TVM on 23 Ja nuary, 2015.

February 2015

Nut milk Ingredients • • • • • • •

¾ cup raw hazelnuts ¼ cup raw almonds 3½ cups water 2½ - 3 pitted Medjool dates, to taste 1 vanilla bean, roughly chopped ½ tsp cinnamon Tiny pinch of fine grain sea salt (optional)

Method

1. Place hazelnuts and almonds in a bowl and cover with water. Ideally soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch. 2. Rinse and drain the soaked hazelnuts and almonds. Place nuts into a blender along with water, pitted dates, vanilla bean, cinnamon, and salt (if using). 3. Cover and blend on highest speed for 1 min or so.

gourmet today

4. Place a nut milk bag (or cheesecloth) over a large bowl and slowly pour the milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3-5 mins, so be patient. 5. You should be left with about 1 cup of pulp in the bag. You can use this to make muffin batter, to add to smoothies, stir into oatmeal or make crackers. 6. Rinse out blender and pour the milk back in. Now, pour it easily into a Mason jar and secure with lid. 7. Chill in the fridge. It will stay fresh for 2-3 days. 8. Give the jar a good shake before serving.

This recipe firs t appeared on G ourmet Today TV, aired on TVM on 23 Ja nuary, 2015.

Use this nut milk as a drink alone, to use with cereal, smoothies or with tea or coffee.

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Functionality and quality are guaranteed by our reputation and after sales service

48/49, Fleur de lys road, B’kara Tel: 2144 1689 - 2149 5726 Fax: 2149 7097 • DaviD Borg MoB: 7988 8999 ilcamino@go.net.mt www.ilcamino.net

February 2015

gourmet today

Make the change to organic. You are what you eat!

Choose Tempeh and Mozzarisella made with rice milk. And if you’re looking for fresh, they also stock a wonderful selection of fresh organic produce weekly, by order.

Why organic? Organic is the new mantra of today’s well-being. It is the name given to food that is grown without pesticides or chemicals and emphasises using renewable resources and conserving soil and water. In addition, organic food is not subjected to radiation treatment and artificial colours, nor is it genetically modified (GMO). It includes everything from staple crops such as rice and wheat to vegetables, fruit, pulses, milk and more. Organic food is rich in dietary fibre and is easier to digest. Such food breaks down easily and there is a complete absorption of nutrients by the body. All food is metabolized completely, not stored as fat by the body. Processed food on the other hand, is much more difficult to metabolise, and a significant portion is stored as fat. In choosing organic your body does not struggle to digest and filter out toxins, gluten, hormones, antibiotics, fluoride and the list goes on. Make the change. You are what you eat!

Naturally Simply Organic Franell Shop 3, St.Paul’s Str, St.Paul’s Bay Tel: 2763 5527 Find us on Facebook www.facebook.com/naturallysimplyorganic

photography by Ray Attard

Naturally Simply Organic, located in St Paul’s Bay, believes in providing a choice for healthy living to all who choose it. Naturally Simply Organic is a grocery store which offers a selection of organic cereals, milk, grains and pulses, pasta, honey and baby food as well as body care items and eco-friendly home products. They also stock lactose-free, glutenfree and vegan-friendly fridge items like Seitan,

Nature & Spice February 2015

gourmet today

Promoting healthier lifestyles Having always had a passion for food and in helping people make healthier lifestyle choices, opening Nature & Spice was a natural step to achieve this. People come to health shops to get something more than just shopping off a shelf. They need guidance, they want their particular needs to be remembered. Customers need to be assured that if they ask for advice, they are going to get an informed response, which will help them select wisely. Customers also want healthier alternatives at different prices, they need ideas and want to know how to utilise novel ingredients such as Chia seeds, carob flour and buckwheat in their recipes. Together with the support of a small team we aim to give a service that does not end with the selling of a product but we continue transmitting information such as healthy recipes from the shop, through the social media, thereby reinforcing our customer relationships. This is the vision behind Nature & Spice. At Nature & Spice we promote alternatives to processed foods and offer individuals following particular diets or with special dietary requirements tasty enjoyable food. Although we have a vast range of foods for diabetics, coeliacs, and those opting for low fat/low cholesterol diets, it is not just a shop for products related to these conditions. We promote natural, organic, unprocessed foods, nuts and herbs (sold by weight), alternative flours, whole grain rice, low sugar cereals and different grains such as millet and amaranth, seeds such as quinoa and buckwheat and a large variety of organic and Fair Trade unsweetened sundried fruits, meat alternatives, dairy free, gluten free, sugar free, vegetarian and vegan products and much

more. Organic teas and other drinks compliment all these. We offer hot beverages and freshly made products to eat in or take out. We pride ourselves in selling the most wholesome products without additives and in exposing food, recipes and items which promote health. We go by the motto â&#x20AC;&#x153;Every time you eat is an opportunity to nourish your bodyâ&#x20AC;?, and strive to offer our customers products which will do just that. The average customer of such outlets is usually into or after a healthier lifestyle. We also offer personal care products made from natural products, free from animal testing, preservative and are additive free and do not contain harmful chemicals.

Dr.Karen Mugliett

We encourage shoppers to come and discuss their needs, wishes and experiences informally. We have a nutrition therapist who sees individuals by appointment. Moreover we have a purposely designed demonstration area where we give talks and demonstrations. At Nature & Spice we try to show that there is a healthier and more sustainable alternative to food consumption then is commonly promoted. We hope it will develop into a centre which provides alternative and exciting food options and promotes healthier lifestyles under one roof. Nature & Spice 1, Bâ&#x20AC;&#x2122;Bugia Road, Tarxien, Tel: 21804944 Find us on Facebook www.facebook.com/natureandspice

February 2015

gourmet today

SOUL FOOD Where healthy food tastes good

Soul Food Restaurant was born in Valletta on 27 July 2013 in the historical cobbled street of the merchants behind the Parliament. The name derives from the philosophy of food being food for body, mind and soul. At Soul Food’s you will find recipes that perfectly combine cereals and seeds, herbs and spices with good quality and fresh natural ingredients, all dishes are handmade from scratch – buying and making food responsibly is a must at Soul Food’s. The idea was born from the urge to combine the variety of Italian regional foods with a vegan and vegetarian alternative and that’s what this spot has to offer: a place where food, soul and body wellness can meet. Food is prepared in an open-plan kitchen and the environment is very welcoming. The walls are painted in warm shades with a predominance of green and sapphire and the furniture is original and natural. The atmosphere is intimate and informal and makes you feel like you’re right at home. It’s a heaven’s corner where you can listen to good music while enjoying healthy and tasty food, deep in

PIADINA Is a thin Italian flat-bread made from a homemade dough rolled out with a rolling pin and topped with fresh ingredients just before serving

the striking setting of other times like only Valletta can offer. A pleasant lunch in this restaurant will help you to take a break from the chaotic city. This place offers discounted prices for nearby office workers and a take away service, with the everyday alternative of regional Italian dishes originally made with ingredients imported from Italy. On Sundays you can sit outside and drink coffees, fresh smoothies, soy cappuccinos, teas and

infuses and taste homemade vegan puddings and cakes or simply have a brunch with friends whilst sipping organic wine. Reservations are recommended Sunday lunch time. Soul Food is not just a café and a restaurant but it’s an evolving cultural spot to discover thanks to wine tasting nights and photo exhibitions. The room upstairs can welcome also groups for private parties or business lunches with accorded menu. Soul food offers also dishes for celiacs and people with food intolerances. Our body is part of nature and if we eat well our body will feel and look great too! Soul Food 76, Merchant Street, Valletta. Tel: 21234311 Email: soulfoodvalletta@hotmail.com Find us on Facebook facebook.com/soul.food.valletta

February 2015

gourmet today

Say it!

with Chocolate

Orange and Milk Chocolate with Toffee & Sea Salt are only a small example of the variety of flavours available. The entire range of Divine Chocolates is available at Say It! the Fairtrade shop in Paola. Whether you are a chocolate lover or a passionate retailer who wants to offer quality, fair trade chocolate, food and gifts to your customers, Say It! can help! Say it! is a not-for-profit social enterprise initiative created to raise funds for the Youtheme Foundation for Youth and Development (VO 873) that utilises the money to lead and support enterprise and education empowerment projects for young people in Malta, and together with them work towards providing schools for children and young people in developing countries. Say It! is currently working on an international project, the Uganda Primary School Project, which seeks to provide 150 students with 5 years of schooling and educational resources that will

cost €60 per student. Divine chocolates are the perfect Valentine gifts to show you care, not just for your special-someone but for the community at large. Say It! Fairtrade and Printshop 32 Tarxien Road, Paola Tel: 79822886 Email: info@sayitmalta.com Web: www.sayitmalta.com Find us on Facebook - Say It

Youtheme Foundation Web: www.youtheme.eu Find us on Facebook - Youtheme

photography by Chris Mangion

All you need is love... but a little chocolate now and then doesn’t hurt. And when you allow yourself the pleasure of chocolate you shouldn’t settle for anything short of… Divine! Chocolate is one of the world’s favourite foods but growing cocoa is a hard task. 90% of the world’s cocoa is grown on small family farms by about six million farmers who earn their living from growing and selling cocoa beans. Divine is the only Fairtrade chocolate company owned by its cocoa farmers. Whilst milk chocolate and dark chocolate bars remain the most popular choices, Divine Chocolates provide an interesting array of flavours. Dark Chocolate with Mango & Coconut, Orange Milk Chocolate, Dark Chocolate with Chilli & Orange, Milk Chocolate with Whole Almonds, Divine Dark Chocolate with Chilli &

gourmet today

February 2015

Let food be thy medicine

Alan: Back in 2011, I found passion in creating vegetarian, vegan and raw food from scratch. Having chronic asthma and seeing that it can be controlled through food, I understood that this was the diet for me and those who have a variety of conditions. By eating healthy food I reduced my weight from 90 to 65kg and regained not just my physical strength but also the joy to live a normal life once again.

Adriana: Similar to Alan, I have become vegan for health reasons. I was vegetarian for a year when I was suffering from severe headaches and sinuses. I realised dairy was the cause and once I eliminated it from my diet I started to feel better in just a few weeks. I started preparing my own food, and watching my body get healthier by the day. I figured that other people can regain their physical strength through whole fresh foods and started to spread the word with family and friends… that was four years ago! Alan & Adriana: So Anurakti is the culmination of what we believe, that food can be thy medicine… creating food from scratch for everyone without using additives, refined ingredients, cheap oils, salt and preservatives but retaining that real mouthwatering taste, enriching our bodies and sustaining the planet. A green smoothie a day keeps the doctor away:

Earth Smoothie Ingredients

• Coconut water (enough to cover the blade) • ½ lemon, juice only • 4 stalks fresh coriander (do not put dried if not available) • Bunch of lettuce leaves • ½ cucumber • Few leaves basil and mint • 1 large carrot • 1cm cut fresh ginger (can be replaced by powdered ginger) • 2 green apples • ½ tsp wheatgrass powder or pinch spirulina or pinch turmeric (optional)

Method

Put everything in your blender and increase coconut water till all ingredients are whizzed and blended. Anurakti can provide the following: - Catering for small occasions - Daily deliveries all over Malta - food and desserts, distributed to local cafés and shops - Food and nutrition workshops (next one is around Valentine’s) - Vegetarian. Vegan and Raw themed events like Thai, Balinese, Mexican, Indian and Latin American and - Yoga classes

Anurakti Alan Hudson - 9937 1011 Adriana Tabone - 79254066 Email: anuraktipassionforrealfood@gmail.com Find us on Facebook facebook.com/passionlovedevotionAnurakti

photography by Ray Attard • Location: Butler’s Sliema

Anurakti, in Sanskrit, means love, passion and devotion whilst doing something. Through their joined forces Alan and Adriana prepare healthy food with these special ingredients as if it is being prepared for themselves. Anurakti started after Alan and Adriana met and fell in love. They share the same passion for healthy food and the drive to promote it as a physical and spiritual nourishment. Both vegans for health and ethical reasons, they understand intolerances to gluten and lactose and conditions such as diabetes, candida and celiac disease.

February 2015

gourmet today

The Name: Sentient, pure and subtle. Sattva is one of three energies which make up the whole of our universe… and beyond. It is the purest and subtlest of all three energies and wherever it predominates, bliss and peace manifest. We believe: We are what we eat and at Sattva we strive to offer what we believe in. We eat sentient food to create a sentient body; a body which hosts a relaxed and elevated mind. A sentient diet is traditionally a yogic diet, a diet based on the energy released by the food into the body. Hence our mission is to solicit and distribute pure foods, in the most part natural and organic; a sure boost to good health for the body and mind. Our range of products focuses on a vegan diet, therefore one which does not include eggs, butter or milk. Our range of products is also wheat free, so it based on spelt and kamut. We also stock a range of yeast free products. And our vision is a healthy and happy society which takes care of environment and the planet. Our product range extends further to external body care with a range of natural care products.

Sattva Pure Foods YUE, Labour av., Naxxar, NXR 9027, Malta. Tel: 2148 5888 Mob: 999 12709 (Jane) • 9917 9527 (Anna) Email: info@sattvahealthshop.com Web: www.sattvahealthshop.com Find us on Facebook facebook.com/sattvahealthshop

photography by Chris Mangion

Exclusivity: Sattva is the exclusive importer and distributor of the following brands: “Food for All”, a range of certified organic foods grown, prepared and packed with care and love for Mother Nature. The range is 30 years old which makes it a pioneer in its field. Special care is given to create products which cater for all types of intolerances. The artisan preparation of a wide selection of condiments, pates, short breads, cookies, and tarts make this range unique and a first in bio foods. “Raw Ecstasy”, a range of activated nuts soaked and germinated releasing the energy to create a whole tree; with added raw flavours. Packed and prepared specially to retain the live enzymes, the natural secret to ease digestion.

gourmet today

Our grandparents knew how to eat. They ate seasonal produce, produced by local farmers using traditional methods. Over the years, however these practices have almost died out, with big supermarkets and importation of what-you-want, whenever-you-want has jeopardized local farming methods and with it some of Maltaâ&#x20AC;&#x2122;s own delicacies. Five years ago Christian and Jeanette Borg, partners in life and in business, set up Merill, where they could share their passion for sustaining truly local practices as well as filling a gap in the market for high quality local products and services. Their combined years of experience in the tourism and agribusiness sector has given Merill a resourceful rural network, drawing together different stakeholders in the agricultural sector whilst empowering individual farmers and artisans. Merill acknowledges the fact that the members have different strengths, and while it embraces and exalts these differences, its job is to find ways to provide a collaborative and authentic environment. Back in 2011 they developed rural tours, where locals and tourists can experience the lost treasures of the processes of growing food locally. The focus is always on the conservation element and each activity is developed in such a manner so that it is beneficial to the environment and local communities. The tours naturally led to the exploration of Maltese delicacies and the Merill Rural Network proved to be the best vehicle to drive such a venture. Along the years Merill has also established itself as a household name when it comes to genuine Maltese products and sourcing of traditional delicacies directly from the farmers. Since March 2014 a number of the members located in the Majjistral (northwestern) region of Malta, have been participating in an EU funded project, whereby investment has been made in marketing, training for the members and their families and the acquisition of equipment to improve farms and workshops. Merill 75, Triq San Bartolomew, Qormi, QRM2188 Tel: 21411388 Web: www.merill.com.mt Email: info@merill.com.mt Find us on Facebook merillruralnetwork / merilllocalproducts / merillecotours

Treasuring our heritage

Benny

Charlie

Raymond

Mario

Karl

Carmel

Patrick

Antoine

Paul

February 2015

gourmet today

Smoochie – now doing soups!

Smoochie have developed a reputation for 100% fruit smoothies. They are now expanding into all natural soups made with local veggies… great for a healthy lunch!

something right. And while the cold drinks are still popular in the cold months, Totallyfresh has come up with something that will make the chilly weather a little more bearable. Sticking to a healthy diet without breaking the bank proves difficult. ‘Good for your body’ generally translates to ‘terrible for your wallet’. So Totallyfresh has ventured into the world of soups. Available in microwaveable (and recyclable) containers and a variety of flavours, these nourishing pots are filled with local vegetables and absolutely no preservatives. Keep an eye out for these new winter warmers, in flavours like Moroccan harira and Indian dahl soup, to make your lunch healthy and your wallet happy, all while supporting local industry and an ethos that could transform how we eat and shop.

Smoochie Totallyfresh Ltd Triq il-Kataniz, Zebbug Tel: 27017127 Email: info@smoochiedrinks.com Web: www.smoochiedrinks.com Find us on Facebook - Smoochie Addicts

photography by Ray Attard

delicious smoothies and What do you get when you distributes them to over take a health-conscious mum, 200 locations for sale. a good idea and a whole lot of From that good determination? The answer is idea has emerged a delicious, fresh and good for company that holds you. Sandra Zammit had a family at heart, just dream. She wanted to be able like Sandra did when to buy her kids healthy, fresh NO concentrates, added sugers or additives she first started out. drinks without all the nasties All of her employees – in – extra sugars, preservatives nine in total now – are and other chemicals that are working mothers. Totallyfresh allows a degree added to lengthen shelf life. But Sandra couldn’t find of flexibility that other workplaces anything like that. So she decided to do it herself. might not and this is something Before starting her company seven years ago, she that Sandra feels is essential had no business experience. With the support of an for the working community. EU-funded education programme, Sandra took her Given how those smoothies good idea – a healthy, all-natural smoothie made of fly off the shelves, it seems nothing but fruit – and her newfound know-how to this team is definitely doing start up Totallyfresh Ltd., a company that produces

February 2015

gourmet today

Kallo makes office snack Office snacks are one of two things – very boring or very unhealthy. Kallo organic low fat rice cakes have put an end to boring office snacks with the help of a few easy-to-find ingredients. Simply add toppings for a delicious, yet healthy snack

Watercress, ham and mozzarella Ingredients • • • • •

1 or 2 Castellino sundried tomatoes 1 slice of ham Mozzarella Watercress Kallo Organic Low Fat Rice Cakes

Method

1. Cut the sundried tomatoes into fine slices. 2. Drain and slice the mozzarella Place a slice of ham onto the Kallo organic low fat rice cake. 3. Top with slice of mozzarella and sundried tomatoes for a tasty finish.

Cream cheese, pesto and ham Ingredients • • • • • •

1 fresh cherry tomato 1 fresh sprig basil 1 slice of ham 1 tsp green pesto 1½ tsp Tofutti Original cream cheese Kallo Organic Low Fat Rice Cakes

Method

1. Simply spread some cream cheese over the Kallo rice cake. 2. Repeat using a teaspoon of green pesto. 3. Tear a slice of ham into manageable pieces and place on top of the green pesto. 4. Add a seasoning of basil and a slice a cherry tomato for a savoury treat.

February 2015

gourmet today

ks healthy and delicious Roast pepper and goat cheese Ingredients • • • • •

1 fresh red, yellow or green pepper 1 block goat cheese 1 fresh sprig basil Some fresh cherry tomatoes Kallo Organic Low Fat Rice Cakes

Method

1. Preheat the oven to around 260°C and roast pepper for 15 mins. Alternatively, cut the pepper into slices and lightly fry using a low-fat oil until the skin starts to blister. 2. Once cooled, place onto a Kallo plain rice cake. 3. Cut a thin slice of goat’s cheese and add a seasoning of basil and half a cherry tomato for a savoury treat.

Chocolate spread, mint and strawberries Ingredients • • • •

Some Plamil DF NAS Chocolate Spread 2 or 3 fresh strawberries A few fresh mint leaves Kallo Organic Low Fat Rice Cakes

Method

1. Slice the strawberries. 2. Spread a layer of chocolate spread onto the Kallo rice cake. 3. Take a serving of strawberries and add to the rice cake. 4. Scatter over some fresh mint leaves and enjoy.

Good Earth Distributors Ltd. Hard Rocks Industrial Park Burmarrad Road, Naxxar, NXR 6345 Malta Tel: 21 431309 • Fax: 21 421873 e: info@goodearth.com.mt You can also find us on facebook

Satisfy yourself with plant powered goodness!

Light & Delicious for you to enjoy any time of the day.

Tel: 2143 1309 | Email: info@goodearth.com.mt www.goodearth.com.mt

February 2015

gourmet today

Keeping comfort lighter Winter is time for comfort food. But while plenty of comfort food is calorific, making it yourself ensures that the best quality ingredients are used and some of the ingredients that are associated with weight-gain are not included in the dishes you love most. Cristina Dacoutros and Sergio Ruz Sanchez of Goldie’s Café in Gzira, believe in making-your-own and while they encourage healthy eating in general, a little bit of comfort food won’t do the body any harm, especially if you make it yourself. Check out some of their favourite comfort recipes. Thai Barley Salad Serves 8 patties

Ingredients

For the salad • 1 cup hulled barley, rinsed and cook according to packet instructions • 2 medium carrots, peeled and shredded • 2 cups sliced cabbage (or coleslaw) • 4 green onions, thinly sliced • ½ cup frozen shelled edamame, thawed • ½ cup unsalted peanuts • ½ fresh pineapple, diced • ¼ cup coriander, chopped For the dressing • ¼ cup sesame oil • ¼ cup water • 1 tbsp honey • 1 tbsp soy sauce • 1 tbsp rice vinegar • 1 tsp freshly grated ginger • 3 limes, juiced

Method 1. Cook barley to packet instructions. 2. Once done, add in the carrots, cabbage, green onions, edamame, peanuts, pineapple and coriander, Toss to combine. 3. In a small bowl, whisk together all the ingredients for the dressing. 4. Pour into the bowl with the barley and toss until combined. Season with salt and pepper to taste, if needed. 5. Serve at room temperature or chilled. Add shredded chicken, duck or minced pork to make a complete meal.

February 2015

gourmet today

Deluxe nachos to share Serves 4

Ingredients

• 1 large packet nachos chips, original flavor • 250g grated cheddar cheese • 4 tbsp chopped jalapeños • 200g kidney beans • 3 tomato chopped • ½ chicken, cooked and shredded • ½ onion, finely chopped • 1 avocado, thinly sliced • 4 tbsp sweet corn • Homemade sour cream (recipe follows) • Finely chopped chives, to garnish

Method Pre-heat the oven to 180°C 1. Lay nachos in a foil dish. 2. Top with cheese and chicken and bake 5 to 10 mins or till cheese is melted. 3. Take tray out of the oven top with veggies and sour cream, sprinkle with chives. 4. Serve immediately.

Penne with creamy spinach, mushrooms and bacon Serves 2

Ingredients

• • • • • • • • • •

2 rashers bacon, chopped 4 button mushrooms, sliced 1 small red onion, chopped 3 tbsp olive oil 1 chicken stock cube 150ml cooking cream Pinch pepper 4 cubes frozen spinach 250g penne, freshly boiled Grated Parmesan, optional

Method 1. In a large pan add oil and cook the bacon over medium heat. 2. Add the mushrooms and onions to the pan. Cook until the mushrooms have released liquid. 3. Add the stock cube and spinach. 4. Cook while stirring until bubbly and stir in the cream. 5. Season with salt and pepper and add to the hot, freshly boiled penne.

Sour cream recipe Makes 1 cup

Ingredients

• ¼ cup milk • ¾ teaspoon distilled white vinegar • 1 cup heavy cream

Method 1. Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. 2. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. 3. Chill before serving.

February 2015

gourmet today

Home made Oreo cheese cake Ingredients

Base • 2 cups Oreo crumbs (from about 20 Oreos) • ¼ cup butter, melted Filling • 680g (3 X 226g packages) cream cheese, room temperature • ½ cup sugar • 1 tsp vanilla • 250ml whipped cream • 1 ½ cups Oreo crumbs (from about 16 Oreos) • 7-10 Oreos, chopped To garnish • More Oreos, crumbled

Method 1. Combine Oreo crumbs (for crust) with melted butter. 2. Press into the bottom and halfway up the sides of a 9-inch springform pan. 3. Place in the fridge for 15 mins until firm. 4. Mix cream cheese, sugar and vanilla together in a large bowl and beat until smooth. 5. Gently stir in whipped cream. 6. Add Oreo crumbs and chopped Oreos and gently mix until well combined. 7. Pour filling into crust and smooth the top, and decorate with Oreo crumbs.

February 2015

gourmet today

Vegetarian burgers that lack nothing Vegetarian options at fast food joints are few and far between and are usually reserved for meathaters only. Just Burger has developed a few vegetarian options (and even one vegan) that even meat lovers will enjoy. RACHEL AGIUS puts them to the test

of a good hummus that’s undergone a fantastic makeover. The vegan patty, held together with chia seeds instead of egg, had this satisfying crunch, which made me rethink the limitations of vegan food. And I will admit that there was some arguing over the halloumi burger, made of thick, squeaky slices of that delicious Cypriot cheese. It was a favourite with both of us. In all, Just Burger offers a range of vegetarian options that is broader than most. Having a vegan option is only now just becoming a possibility in some restaurants, while Just Burger seems to have already mastered one dish, hopefully with more to follow. This little haven in Paceville really has become accessible to everyone, which is a good thing. This is a meal no one wants to miss out on.

The pumpkin patty was matched with a zing of spicy salsa, a great accompaniment to the coolness of the fresh lettuce and tomato the burger was stacked with. The chickpea patty had that sort of moreish, comforting flavour, reminiscent

Just Burger Ball Street, Paceville Tel: 27051511 Web: www.justburger.co Find us on Facebook - Just Burger

photography by Ray Attard

They say the first step to solving a problem is to admit you have one. So here it goes. I have a problem with vegetarian food. Before you raise your eyebrows and question my integrity as a food writer, allow me to explain. I love vegetables and often eat fantastic meat-free dishes with gusto. But calling something vegetarian sometimes feels like you’re reminding me that there is no meat involved in the dish and why is there no meat involved? Now I feel like something with meat in it. So when I was tasked with trying out Just Burger’s vegetarian and vegan options, I knew I had to change my semantically sensitive ways. Luckily, the job at hand was hardly difficult. After settling into our seats, my companion and I were presented with a formidable row of four burgers to share. I had my game face on and a hungry growl in my stomach. Let’s do this. I learnt many things that day. First, that I could eat two burgers in a row. Second, the word vegetarian need not necessarily imply that something was missing. We tried pumpkin, chickpea and halloumi burgers as well as the delightfully nutty vegan burger with a basket of fries and dipping sauces to share. My initial verdict for Just Burgers stands – they do a mighty fine burger. This time however, I was pushed slightly outside my comfort zone into a world of satisfying fast food that didn’t make me feel like anything was amiss.

Discover local Discover our local heritage through foodstuffs made using traditional methods that have survived the ages. This month we take a look at local honey with Malta Honey

February 2015

gourmet today

Maltaâ&#x20AC;&#x2122;s liquid gold

Malta Honey Maltese honey holds a certain amount of prestige among honey experts of the world. This is the result of the local flora from which the honey-bees collect nectar, aided by the Mediterranean climate. There are eight to nine different honey flows during the year, with main producing flowers including carob, asphodel, borage, white thistle, clover (red or white), orange blossom, wild thyme and eucalyptus. The survival of a colony of bees depends upon its queen â&#x20AC;&#x201C; the only sexually mated female in the hive. In her lifespan of five years she can produce up to nine million eggs, only six of which could be fertilised. She can produce females (either a queen or worker bees) or drones (male bees) and whether one or the other is produced depends on the size of the cell she lays her eggs into. The queen requires constant feeding while she is laying eggs and therefore the first rains of September and

October stimulate her reproductive power and she will lay more eggs in the autumn. If the rain does not come then neither do the flowers and their precious nectar, putting the colony in jeopardy. The flavour of the honey collected at different times of year will depend on the local flowers in season at the time and honey collected in spring with taste vastly different from honey collected by the same colony in the autumn. Though honey is the main product collected by Malta Honey, they also produce proplis, beeswax candles for wedding bouquets, baptisms and Holy Communions. If you are looking to start your own colony, Malta Honey can get you started with queen bees and colonies. Live demonstrations, including protective gear and honey tasting are available for interested locals, tourists and school children.

ARNOLD GRECH MQR 15 Xehda Ghasel Triq il-Ferrovija Attard Tel : 21436231 / 79436231 photography by Ray Attard on location Olive Wood Luxury Shop Sliema

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Medina Restaurant wins best overall restaurant in Malta

The Definitive(ly) Good Guide to Restaurants Awards Ceremony sponsored by HSBC and Charles Grech & Co Ltd, held at the Radisson Blu Golden Sands on Monday 8 December celebrated the outstanding achievement of Malta & Gozo’s top survey rated restaurants as voted by diners out who participated in the Malta & Gozo Restaurant Survey online at www.restaurantsmalta.com. Out of over 1,800 restaurants on the Maltese Islands only 150 make it to be included in the latest 2015 edition of The Definitive(ly) Good Guide to Restaurants in Malta & Gozo and its official portal www.restaurantsmalta.com The results were revealed by Lisa Grech of the Definitive(ly) Good Guide Co and presented by Minister for Justice, Culture and Local Government Dr Owen Bonnici, Sergio Bellizzi from HSBC, Stephen Ellul from Charles Grech Co Ltd and Alfred Cuschieri of Continental Medina Restaurant De Mondion Restaurant, Xara Palace Tarragon Restaurant Caviar & Bull Sa Re Ga Ma Indian Restaurant The Arches Restaurant and Wine Cellar Patrick’s Lounge & Restaurant Ta’ Frenc Restaurant The Villa Brasserie San Andrea, Palazzo Castelletti Ta’ Marija Restaurant Suruchi Zest, Hotel Juliani Rebekah’s Restaurant Blue Elephant, Hilton Malta Temptasian, The Palace Oceana, Hilton Malta The Boathouse, Gozo La Maltija Flavours La Capanna L’Ortolan, Kempinski San Lawrenz Sciacca Restaurant Zeri’s Restaurant Essence, Radisson Blu Golden Sands Rubino Commando Restaurant La Trattoria, Kempinski Hotel San Lawrenz Luna – The Restaurant at Palazzo Parisio Rickshaw, Corinthia Palace Hotel The Lord Nelson Baia Beach Club

Purchasing on behalf of Villeroy & Boch who supplied the commemorative award plates for the occasion. The Malta and Gozo Restaurant Survey was conducted in September 2014 and had a fantastic Palazzo de Piro Beppe’s Restaurant Tartarun Waterbiscuit, InterContinental Palazzo Preca Restaurant Trabuxu Bistro Giuseppi’s Wine Bar Wigi’s Kitchen Additional Awards were made to: • Best Food (sponsored by Rummo) – Caviar & Bull • Best Service (sponsored by Charles Grech Co Ltd) – Medina Restaurant • Best Ambience (sponsored by F Busuttil & Sons) – Medina Restaurant • Best Maltese Food (sponsored by The Definitive(ly) Good Guide Co) - La Maltija Restaurant • Best Business Entertainment (sponsored by The Catering Centre) – Zeri’s Restaurant • Most Romantic Restaurant (sponsored by Francis Busuttil & Sons) – Tarragon • Most Children-Friendly (sponsored by the Malta Baby & Kids Directory) – iPlace • Best Restaurant offering Vegetarian options (sponsored by Good Earth Ltd) – Tarragon • Best Value for Money (sponsored by Apple Core Foods) – Mamma Mia Restaurant • Most Lively Atmosphere (sponsored by Lord Chambray) Tarragon • Best Newcomer (sponsored by Sistina Wine & Co) – Caviar & Bull • Best Restroom – The Blue Elephant.

February 2015

response of over 1,700 surveys returned, with reviewers who dined out on average two times per week equivalent to over 176,800 dining experiences in a year! Of the survey respondents 47% were women and 53% men. This year sees a remarkable 39 new restaurants to The Definitive(ly) Good Guide to Restaurants in Malta & Gozo and www.restaurantsmalta.com which was also launched on the evening. Award restaurants were chosen from the highest rated restaurants, both overall, and in the various price categories for Malta and Gozo, taking into account not only the Overall rating but also individual Food, Service and Ambience ratings, the number of people rating, value for money, comments and other data from the survey. Restaurants to win award plates in order from most highly rated included: • And in memory of Colin Best – co-founder of the Restaurant Guide. - The Colin Best Award for the Most Consistently Outstanding Restaurant in Malta & Gozo for 2014/2015 – The Blue Elephant. The Definitive(ly) Good Guide to Restaurants in association with Charles Grech Co Ltd Wine Awards were as follows: • The People’s Choice Wine List taken from the results of the returned surveys - Tarragon. • The Best Maltese Wine List – Tal-Familja • The Best Value for Money Wine List - La Mere • The Best Fine Wine List – Patrick’s Lounge & Restaurant • The Most Progressive Wine List – Del Borgo • The Best Style & Readability Wine List – Del Borgo • The Best Assortment & Diversity Wine List - Pintonino • The Hotel Wine List of the year – Xara Palace, Relais & Chateau • Wine List of the Year - Tarragon

The results of the Restaurant Survey can be found in the 2015 edition of The Definitive(ly) Good Guide to Restaurants in Malta and Gozo and is now available to purchase online for €8 at www.restaurantsmalta.com

February 2015

gourmet today

A fusion of flavours at Suruchi A good restaurant experience is never just about the food. Certainly the edibles are important – otherwise you would go to the cinema or a museum. But there are other elements too that can make or break a restaurant’s ‘experience factor’, as I like to call it. Staff and service are two important ones. You cannot enjoy a meal if the person serving it is not, at the very least, competent and courteous. The décor is another. While gastronomic works of art can be found in the strangest, most low-key locations, a dingy garage in a dodgy neighbourhood may not be a great location for a first date, for instance. On all these fronts, Suruchi delivers. Set in the heart of Paceville, a town better known for its unruly tourists and youngsters who drink too much, this little oasis brings an interesting fusion of Middle Eastern, Indian, Arabic and Mediterranean dishes to the table. Our attentive host checked in regularly but not too often – there’s nothing worse than being asked how your food is while you’re working on a mouthful of it. The tastebuds were certainly well taken care of. None of the three sections of the menu were neglected – each geographical region was well

represented with a variety of starters, soups, mains and desserts. Mix and match a few or stick to one region – a meal at Suruchi can span the globe or keep it local, with as many combinations as you can think of. Our party decided on the former and, in true Mediterranean style, shared our dishes. We started off with embattan – potatoes stuffed with beef and deep-fried – and chicken pakora, which is what all fried chicken dreams of tasting like. A Shorba Libiya and Dal soup followed, accompanied by an Indian beer, the Kingfisher. My favourite was the spicy North African soup, with chunks of lamb in a satisfying broth. The Dal, a familiar dish on any Indian menu, was thick and reassuring, a welcome warmer on a chilly night. Between courses is the perfect time to take in

one’s surroundings. There are two types of seating available; tables set out in the middle of the dining room, great for larger, more social groups, and booths sectioned off with sheer drapes. If Aladdin were to take Jasmine out on a date, he would pick one of these. Private but not isolated, they are perfect little pods for a more intimate meal. With a swing of the kitchen doors, our main courses arrived. The biryani chicken was an impressive mountain of a meal, delicately seasoned chicken atop saffron rice that was as satisfying as it looked. The lamb tajine, brought steaming to the table, was gloriously tender, requiring no knife to ease the meat off the bone. Simply wonderful. We ended (with some encouragement – at this point we were full to bursting) with some Indian ice cream. A mango explosion that was both creamy and tangy. A refreshing end to a meal packed with flavour and one I am certainly eager to return to. Suruchi 35, Ball Street, Paceville Tel: 27515000; 77515000 www.suruchirestaurantmalta.com Find us on Facebook - xx

photography by Ray attard

A meal at Suruchi is a trip across the Mediterranean, India and the Middle East. RACHEL AGIUS heads down to Paceville to see what its all about.

February 2015

gourmet today

Take your pick from the World of Wines

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

Bodegas LAN Culmen Reserva Especial 2007 Rioja Spain

92 points Wine Advocate (Robert Parker) Culmen is only produced from harvests of outstanding quality. Intense and bright cherry colour. Ripe fruit nose, with hints of plums, cherries and wildberries. Spicy, roasted and balsamic aromas as well as mineral notes. This is a traditional Rioja in style with great complexity and huge length. The Tempranillo and Craciano grapes are hand picked from 40-year-old vines in Bodegas LAN’s own vineyard “Viña Lanciano and then selected

grape by grape at sorting tables. Fermentation of the destalked grapes occurs in new, small, stainless steel tanks with malolactic fermentation taking place in new French Allier oak. Ageing then akes place over 18 months in French oak barrels followed by another 18 months in bottle. Bodegas LAN is Rioja in 3 letters. Imported by Charles Grech & Co. Ltd, Valley Road, B’Kara

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

February 2015

gourmet today

Kitchen trends COUNTERTOPS AND BACKSPLASHES Kitchen work tops and backsplashes are the backbone of a functional, but could act as a stunning feature when used as a backsplash. Since a clean, stress free kitchen. These frequently used surfaces must hold backsplash is not exposed to extreme conditions, the likelihood of damage some form of resilience to the elements within a kitchen. Fortunately is greatly reduced if used only as a backsplash. there are many different materials on the market to choose from and in A protective lacquer can protect the marble from damage, however some cases, without the consultation of a designer, may get confusing eventually, the seal wears away and the marble begins to stain and patch. and/or lead to the wrong decision. Regimentally wiping spillages will help keep a marble surface in good The general obvious pre-requisite for a kitchen top is that it must nick. feature some hard wearing qualities and be aesthetically pleasing. Characteristically speaking, a resilient marble recommended is ‘Bianco Although some materials may accent a kitchen really well one must Carrara’. analyse the materials characteristics and the individual’s lifestyle around the kitchen. Natural quarzite Sean Cassar A kitchen’s backsplash primary role is to protect the plaster and paint Natural quartzite is a fairly recent contender on the market. It is also a Managing Director surface of the masonry wall. Since a backsplash doesn’t have to deal with natural stone which is respectably durable, resistant to stains and scratches. Design Hub Malta heavy usage like that of the work top, a palette of more delicate materials Characteristically it is on par with granite and aesthetically mimics pattern could also possibly star as a feature within a kitchen design. qualities seen in marble. Three interesting quartzites I found on the market are Taj MaIn this article I will be touching on the characteristics of different materials found on hal, Sequoia Brown and White Macaubas. Quartzite can be ordered in thicknesses of the market and a few of the suppliers I would recommend for this usage. 20 or 30 mm and appropriately cut at 45 degrees as is possible with as marble, quartz and granite. Taj Mahal Quartz ‘Quartz’ is a composite of two materials, quartz and resin, quartz being the natural Dekton element within the build-up. Although there are many different prices for quartz on Another very new material called Dekton is the island one must be very careful to enquire on the ratio of these elements within now on the local market. Dekton is an ultrathe quartz they are about to purchase. The more resin a quartz has within its buildcompact surface. It is a composite of natural up, the weaker and less resistant to heat the material is. and synthetic materials, including quartz, An example of a good quality quartz is Silestone. They boast the largest colour porcelain and other components but excluding selection in the world and unlike other Quartz varieties on the market, Silestone is resin like that of quartz. It is a very sophisticatan anti-bacterial product. Silestone also offer the possibility of having basins built ed blend of the raw materials used to produce in a solid quartz and that matches the top. the very latest glass and porcelain as well as Black Cosmic Quartz is resistant to staining, scratching and heat. It is manufactured in different the highest quality quartz work surfaces. It set thicknesses and may be cut in any way with no weak points that may cause it to comes in large slabs of up to 3200x1440 mm crack. and thicknesses from 8mm to 30mm. Dekton Besides the many colour combinations, slabs may also come in finishes like that of boasts resistance to U.V, scratch, fire, abrapolished, brushed or heavily brushed surfaces. sion, ice and thawing. It is also a material for Due to the resin content in the quartz it is advised to only use this material inoutdoor use with flexibility of having differdoors as UV light tends to cause warping. Though not seamless, it comes in slabs of ent styles and finishes. A few of my favourup to 3250x1600 mm. ites are the steel, concrete and timber styles. Granite Granite is one of the stronger quarried natural stones found on the market today. It is resistant to stains, scratches and heat and could ultimately be finished as a polished, brushed or flamed surface. As granite is a porous material polishing and lacquering reduce its porosity. One must recognise that this is a wipeable material and not stain resistant. To further reduce stain marks in the long run, a darker tone of granite is advisable, simply because stains don’t tend to show as much. Marble Marble is also another option but more delicate still. The range of naturally formed textures and colours are very tempting to use, but one must be aware of its properties. From a design point of view, a marble counter may be a bit delicate as a kitchen top

Onyx A glorious looking natural material for backsplash is Onyx. This material is a banded variety of chalcedony which is composed of very fine intergrowths of different minerals, quartz and moganite. Hal Mann Vella ltd offer the largest range of kitchen top and backsplash options on the island, ranging from Quartz, natural stones, precious stones and the ultra compact surfaces, with all above surfaces offered.

Onice Miele Polishe d

Sequia Brown

KITCHEN WORKTOPS WITH ANTIBACTIRIAL PROTECTION VARIOUS COLOURS & DESIGNS RESISTANCE TO SCRACHING

A NEW ADDRESS

FOR DESIGN & STYLE

MARBLE GRANITE TERRAZZO COMPOSITE STONE HARD STONE QUARTZITE www.halmannvella.com

Showroom: The Factory, Mosta Road, Lija LJA 9016 - Malta Tel: +356 21 433636 Fax: +356 21 412499 E-mail: info@halmannvella.com

RESISTANCE TO ACIDS

RESISTANCE TO STAINING

WIDE RANGE OF COLOURS

February 2015

gourmet today

Solid surface materials To achieve a completely different feel and look one can consider a solid surface laminate material. Shaker Ltd offer the product known as DuPont™ Corian®. This solid surface material is non-porous and works for both kitchen work tops and backsplashes. Corian is a brand and product of manufacturers DuPont™. It is composed of methyl Methacrylate and Alumina Trihydrate (ATH), a material derived from bauxite ore, creating a chemical reaction bond giving the flexibility of having seamless surfaces and corners no matter the scale of the surface. A solid surface material may be thermoformed and sculptured in any form. As a result the image of a block of material is achieved. The seamless surface provides antibacterial properties especially where kitchen top meets backsplash due to the seamless radius at the junction where top and backsplash meet. This would make easy cleaning and removal of any crevices enabling bacterial growth. Although it is scratch, heat and UV resistant it will still undergo wear and tear after heavy usage. This material is not a chopping board, it needs to be respected and one must consider incorporating recessed grooves within this solid surface right beside the hob. These grooves are purposely carved to cradle separate stainless steel rods for very hot surfaces. It is suggested that chopping board and heat rods are used or integrated into the design to maintain its silky finish. Unlike other materials, scuffs and scratches can be easily buffed down onsite by supplier’s personnel, back to its brand new state. In the case of any damage the surface can easily re-moulded, sanded down and surface brought back to its original state in a short amount of time. When purchasing a solid surface material, one must bear in mind the acrylic content within the material. The more acrylic found within the composite of material the more susceptible it is to staining. Glass Glass is another option for kitchen tops and backsplashes. ‘Float Glass Ltd’ offer glass tops and backsplash options. Glass could be an efficient and affordable way of dressing up a kitchen. It is stain resistant, 100% non-porous, and easily wipe able. If you spray the backside of the glass and place as a backsplash, you may achieve that minimalist clean look. I would always recommend glass to be low iron Opti-White version, which is admittedly more expensive. The advantage is that colour sprayed on the back part of the glass will remain pure and unaffected by the traditional green glass tint. Frosting the glass in many different effects may also be another desired effect for the overall kitchen design.

Stainless steel More commonly used for commercial usage stainless steel is also another material to consider. Again this is all dependant on the tastes and perception of the client. If mixed in with a palette of materials within a kitchen, a stainless steel top or backsplash could give a kitchen a particular finish. Stainless steel is resistant to water, heat and staining. On the other hand it is not resistant to scratching, however scratches give the surface character. Be sure to enquire on the grade quality of stainless steel applied since there are cheaper grades out there which may be disappointing in the long run. Concrete A Concrete top is also another option and competitor for custom surface tops. One can either apply the concrete in its raw packaged colour or alternatively add dyes to stain in any other colour desired. It can create a warm look and feel to the space. Having said that it is a delicate material unless professionally finished and sealed to protect from stains and water damage. The sealant is easily damaged by sharp knives therefore using chopping boards is recommended. Another issue which I quite like is that the concrete may form cracks over time. This may be a bit disconcerting to others at times but it’s the nature of the raw material drying and settling into its final form. Timber Timber butcher block tops are also an option for the kitchen top. This is a question of aesthetics, touch and function. No other hard material can give you the warm feel and look like that of timber. Choosing the correct timber is crucial in preparation for scratch and stain prevention by diligent waxing and oiling. My personal fascination in natural timber is convincing me to install a section of my kitchen in timber acting as my personal fixed chopping station. Even though it would scratch and stain through wear and tear it would be designed as removable and interchangeable. The knife marks and gradients on the wood could give character to the kitchen design and work as a reminder of the many fun nights entertaining for friends and family. Design Hub Malta Pezul Lodge Wardia Hill, Wardia. Tel: 9944 1703 Email: info@designhub.com.mt Web: www.designhubmalta.com.mt You can also find us on facebook: designhubmalta

February 2015

gourmet today

Gourmet Today’s picks 2010 Frescobaldi Nipozzano Chianti Rufina Riserva 92 points Wine Spectator Black cherry, spice, tobacco and earth flavors prevail in this dense red. The tannins verge on being gritty in texture, yet there’s adequate acidity to keep this fresh. Best from 2016 through 2024.—B.S.” (4/ 2014) 91 points James Suckling Bright aromas of cherries and flowers follow through to a full body with beautiful fruit and fine tannins. Vivid aftertaste of ripe fruits. A go-to Tuscan red for everyone. Drink or hold. (9/ 2013) 90 points Robert Parker’s Wine Advocate The 2010 Chianti Rúfina Nipozzano Riserva shows great balance and purity with bright fruit tones of plum, blackberry and sweet spice. It’s an easy-drinking expression that would pair with pasta and wild boar sauce or roast beef. A bright point of acidity

Patrón XO Cafe Patrón XO Cafe is an extraordinary blend of ultrapremium Patrón Silver tequila and the pure, natural essence of fine coffee. The taste is dry, not sweet as with most low-proof coffee liqueurs with notes of chocolate and vanilla. Patrón XO Cafe is excellent for sipping, as a premium cocktail ingredient, or as a unique and delicious dessert topping. Parton XO Cafe is available from Capt. A. Caruana, 184 old bakery street, Valletta and St. Augustine, St. Julian’s Tel: 21223999/ 21380950 Find us on Facebook: nm arrigo wines and spirits

helps to keep the palate refreshed. Anticipated maturity: 2014-2020. (ML) (8/ 2013) Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B’Kara T: 2144-4400

BAROLO 2010 PARAFADA has been awarded as one of the 50 best Italian

The BIWA has been conceived by Luca Gardini, Best Sommelier of the World WSA 2010, and Andrea Grignaffini, food and wine expert and Creative Director of the magazine Spirito di Vino. Each year, together with some of the most important expert and opinion leader of the Italian and International wine scene, they compile the list of the 50 best Italian wines. More than 250 Italian wine labels are blindly tasted and voted by the judges: Tim Atkin (London), Wine Writer and

Perfection has a darker side

Master of Wine; Raoul Salama (Paris), Academic at the Bordeaux Enology Department and professional journalist; Christy Canterbury (New York), journalist and Master of Wine; Daniele Cernilli, journalist and founding member of the prestigious magazine Gambero Rosso; Antonio Paolini, wine expert and journalist and Pier Bergonzi, journalist and wine expert.

Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B’Kara T: 2144-4400

Oats So Simple Heaps of Fruit – flavour on the go The latest addition to the Quaker range is Oats So Simple Heaps of Fruit. Heaps of Fruit adds tasty real fruit pieces to the much loved Quaker Oat So Simple creamy porridge. The delicious range includes Banana & Strawberry, Blackberry & Apple, Apple & Cherry and Summer Berries.

Every flavour contains real pieces of fruit to ensure you get flavour in every spoonful. Quaker Oat So Simple Heaps of Fruit are available in convenient pots to enjoy on-the-go and in carton packs containing 8 servings each. Quintano Foods Ltd 303, Qormi Road Marsa , MRS 9049 Tel: 2381 4556 • Fax: 2381 4192 Email: info@quintanofoods.com Web: www.quintanofoods.com

February 2015

gourmet today

Events

VJ Salomone Marketing Ltd introduces new range of domestic appliances V.J. Salomone Marketing Ltd hosted an event at the Civil Service Sports Club in Valletta to launch their entry into the Small Domestic Appliance category. The focus of the evening was FoodSaver - the No1 vacuum sealing system. FoodSaver is a superior alternative to traditional food storage methods allowing you to taste food fresh up to five times longer while retaining freshness and flavour for up to three years. Minister Leo Brincat, Minister for the Environment, Sustainable Development and Climate Change opened the event with a brief welcome note, followed by VJ Salomone Marketing Ltd Executive Director Victor Galea. Chef patron Michael Cauchi then led product demonstrations from his kitchen highlighting the efficiency of these products and preparing food which was immediately served to guests.

Antoine Galea Salomone with Moira Delia, Sean Gravina and Trudy Kerr

Mariella Muscat, Philip Borg, Victor Galea, Adrian Stivala, Antoine Galea Salomone and Anthony Galea

David Grech with Chef Michael Cauchi

Gourmet Today recipe index Starters Borscht..................................................................................6 Curried pumpkin soup...................................................16 Avocado shrimp cocktail...............................................23 Mixed shellfish in orange and ginger.........................39 Deluxe nachos...................................................................56 Mains Beef and Guinness pot pie.............................................7 Lamb and barley soup..................................................11 Tuscan tomato, bean and sausage soup...................13 Tom Yum soup................................................................14 Chicken gumbo .............................................................15 Peppered steaks..............................................................24 Zucchini spaghetti with tomato sauce.....................37 Rabbit and prune pie.....................................................38 Vegan chilli.......................................................................41 Gnocchi di spinachi.......................................................42 Thai barley salad.............................................................55 Penne with creamy spinach, mushrooms and bacon.........................................................................56 Sweets Bread and butter pudding..............................................9

Chocolate fondue...........................................................26 Oreo cheesecake.............................................................57 Accompaniments Perfect fries......................................................................24 Fresh green salad............................................................25 Nut milk............................................................................43

Homemade sour cream................................................56 Snacks Ham, watercress and mozzarella rice cakes...........52 Cream cheese, pesto and ham rice cakes................52 Roast pepper and goat cheese rice cakes................53 Chocolate, strawberry and mint rice cakes............53