Today time-consuming recipe, or tried a dish in a restaurant that they wanted to recreate. The author then discusses the sourcing of ingredients and their country of origin, followed by a step-bystep guide of the preparation process entailed. The final result is then discussed, often by Gourmet Today is a food and food enthusiast – publishing means of a panel of tasters. lifestyle bi-monthly magazine features on new or established Some issues also includes a published by MediaToday Co. dining venues as well as detailed equipment test, where Ltd. two annual lists of what the a panel of users tries a variety Gourmet Today is of items such as knives, characterised by an cutting boards or wine editorial style that is equipment. TODAY distinctly people-oriented. The magazine also The magazine features features a “Kitchen Notes” several original and Tea in the section, providing tips garden at traditional recipe listings, on completing common Palazzo together with cooking cooking chores, often Parisio ingredients and wines. relevant to the recipes Pippa Mattei It also conducts equally makes in the issue; a “Recipe sumptous thorough evaluations of strawberry Update”, in which sweets kitchen equipment and the magazine provides branded foods. Homecooks variations on recipes make picnic Issues of Gourmet Today goodies from previous issues; and are approximately 60 OVER “Notes from Readers,” 30 pages in length, printed RECIPES in which the magazine’s INSIDE entirely in colour. editors respond to reader Distributed for free questions. with the Sunday edition Also included are two-page of MaltaToday, the magazine magazine considers to be Malta’s spread illustrating details on a enjoys a readership of at least ten best restaurants and ten best general method or task, such as 11,000. chefs. “Mastering the Art of Stew” or Each issue carries a main feature Standalone recipes are presented “Stocking a Baking Pantry.” whereby a colourful character in each issue, some taking the A featured restaurant appears in is chosen to illustrate steps form of a narrative in which every edition, taking the form to home-cooked meals, thus the author discusses the recipe’s of an interview with the chef bringing out both a step-by-step evolution. The author of each and the maitre, and going on to guide to original recipes as well article usually begins by relating describe in detail the restaurant as the persona of the cook - who the reason why they decided to processes, ingredients used, is featured on the front page create the recipe. For instance, menus and results achieved. picture. they might have enjoyed the The magazine is also The magazine targets the dish from their childhood, complemented with a facebook everyday cook, entertainer and wanted to simplify a typically page.
Gourmet Today Taking a bite out of Malta’s wine and dine scene
ISSUE NUMBER 15 • MAY 2012
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