Gourmet Today Issue 39 by MaltaToday

AY 2016

G S IN GU R S SP R A A PE SP CI A

ISSUE 39 • M

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LUSCIOUS LEMON TART

MUM'S MOMENTS

MAKE MOTHER'S DAY SPE

CIAL

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CONTRIBUTORS

Rachel Agiu

Gaby Hollan

Pippa Matte

Editor’s note

pring time makes us happy; the longer days, the warmer temperatures, the colourful fruit and vegetables along with the promise of the summer months soon to come. One of our favourite vegetables of the spring is asparagus. Not so long ago these were only possible to find in the imported section of the larger supermarkets and cost an arm and leg. Today you can find locally grown asparagus all over including the Farmers’ Market. Pippa Mattei makes some of her favourite recipes using this delicious vegetable. From simply steamed and smothered with hollandaise to risottos, pasta sauces and tarts, these versatile veggies make your dish as pretty to look at as they are delicious to eat. Mother’s Day is just a week away and we’ve been on the look out for some great ways to show our appreciation. From Mother’s Day foodie gifts to great restaurants to take your mum on the day or delicious recipes you could make at home, we’ve got you covered. We hope you enjoy this issue of Gourmet Today and look forward to receiving your comments and suggestions.

Michael Diac

ono

Sean Gravin

Janet Grech

Pascal Holla n

The Preca Sis

ters

Martina Borg

James Barto

Bon appetit!

Jimmy Aquil

ina

Fran Farrug

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OPENING SOON

CONTENTS Contact us

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

MAY 2016

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

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

Design: Kevin Grech Photography: Ray Attard Head of sales: Adriana Farrugia afarrugia@mediatoday.com.mt Contact for advertising: Erika Arrigo earrigo@mediatoday.com.mt Phillipa Zammit pzammit@mediatoday.com.mt

33 PIPPA MATTEI PICKS SOME LOCAL ASPARAGUS Pippa Mattei makes some of her favourite recipes with these succulent spears of green 42 CHEF PROFILE Claudio Farrugia, Chef de Cuisine at Paranga

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E 39

• MAY

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S LUCIOU LEMON TART

S MUM'SMOTHER'SMOMENT DAY SPECIAL MAKE

G OUSTTOS DININ ITE RE VOUR OUR FA

al a me WIN two at for MERE LA

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SIC CLAS AISE ND HOLLA

TUNISIA

KSH N SHA

UKA

SEAN ’S INA GRAV IPES TV REC

Cover photo: Octopus by Claudio Farrugia at Paranga, St Julian’s Photography: Ray Attard

49 MOTHER’S DAY MUNCHIES Some delicious recipes to impress your mother on this special day

45 DEFINITIVE(LY) GOOD GUIDE CHEF OF THE MONTH Malcolm Mifsud of Capistrano took the February chef of the month award while Clinton Cachia of La Mère is March’s Chef of the Month 55 LUNCH IN THE GARDEN Our homecooks make a delicious meal, best enjoyed in the garden 62 WHAT’S IN SEASON Gaby Holland is preparing for those delicious summer tomatoes 65 SPRING RECIPES FORM GOURMET TODAY TV We love the colours of spring. These are some of our most colourful recipes

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WISH LIST

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

ALL THE SINS RIGHT THERE IN A SWEET BUN New York Best ice cream burger Is it a burger? Is it an ice cream? All those Oreos… What it is is delicious and indulgent and sinful and we simply can’t get enough of them. Colours, flavours, textures this bad boy has it all – a sweet brioche bun, Nutella, Oreos, crushed M&Ms and New York Best’s signature soft serve ice cream. If food porn really is a thing, this one’s going to be this summer’s hottest star. And it’s free on your birthday! Available from New York Best in Paceville, Sliema, Junior College and University Heights. www.newyorkbest.com.mt

HEAVEN ON A STICK Häagen Dazs ice cream bars While we’re on an ice cream high, this is yet another one that is going to see those gym gains out the window. Häagen Dazs has already made a name for itself in the ice cream market so we had no doubt that these would be nothing short of awesome. Taste testing revealed what we already expected. Give me another one! Available from The Store, San Gwann and leading supermarkets. www.pcutajar.com.mt

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WISH LIST CRAFT BEERS AND BARBECUES Brewhaus pairs Belgian Beer Project beers with The Villa barbecues We love craft beer and we love a good meal. The boys at Brewhaus know that. A short while ago they teamed up with Badass Burgers for an event that really rocked our boat. Gourmet burgers and craft beers by The Belgian Beer Projectâ&#x20AC;Ś need we say more? This time they are teaming up with The Villa for some great barbecued food on 5 May. The standards have already been set and they are pretty high. We are expecting good things from these guys. For more info contact matt@brewhaus.com.mt

LONG SUNNY DAYS AND A COLD BEER Cisk As temperatures climb so do those cravings for a cold brew and though we love to try out new beers, our local lager remains a firm favourite. Its rich hop aroma and pleasant bitterness, combined with a mild astringency, make it an outstanding thirst-quencher. Their range has developed since their launch in 1929 and now includes Cisk Export Premium Lager, Cisk Excel, Cisk Chill and Cisk Strong, an outstanding extra-strong premium lager with 9% alcohol. Better get a taxi number handy after one of these babies! Available from almost every bar/restaurant/supermarket and hole in the wall around Malta and Gozo.

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MAKE MOTHER'S DAY SPECIAL SWIMMIN’ WITH THE FISH Henri tableware We absolutely love this range of Henri tableware – it smells of summer! Beautiful blues and plenty of fish, every meal will make you think you’re sitting by the sea. Plates, bowls, mugs, cups, jugs and more. Perfect gift for Mother’s Day? Funny that, but we were thinking the exact same thing! Available from Henri outlets at Pjazza Tigne and Mdina (next to Palazzo Falson). 20106360. www.henri.com.mt

MATCHING GLASSWARE Mdina glass matching bowls and oil & vinegar bottles Supporting local is just something that we do at Gourmet Today. And when the local stuff handmade and looks as pretty as this it’s a win-win situation. These matching bowls and oil and vinegar bottles are part of the Mdina Glass Textured Range and you can be sure they will be on many of the Gourmet staff’s dinner tables this season. You are even entitled to free delivery on orders of more than €30. Now that’s a deal! Available from Mdina Glass outlets or online. 21415786. www.mdinaglass.com.mt

HANDMADE TUNISIAN TREATS Madame Hachicha’s stuffed dates Looking for something special to give your mother on Mother’s Day? These traditional Tunisian sweets are completely handmade using natural colourings and organic dates. Not only are they tasty but they also ensure fair wages for women who would have otherwise been unemployed. Sold at the prestigious Harrods in Knightsbridge in London, these are now available at Deyma in Gzira. www.deymagift.com 10 www.gourmettoday.recipes

WISH LIST MEDITERRANEAN MEALS AND MANDOLINS ON MOTHER’S DAY Ta’ Marija How best to show your mum you care on Mother’s Day? A day at Ta’ Marija Restaurant will do the trick. A delicious Cavery Buffet Lunch for just €32.50 per person includes over 50 dishes of Mediterranean specials. As if all that delicious food is not enough they have great entertainment on the day – lively mandolins and guitars. Leave Mother’s Day to the pros and kick back, relax and show your mum you appreciate her. You can also travel back in time every Wednesday and Friday evening with their folklore dinner shows. Ta’ Marija Restaurant Constitution Street, Mosta Tel: 21 434444, Email: info@tamarija.com Web: www.tamarija.com

COCKTAILS AND GREAT MEALS Duo Restaurant Whether you’re looking for a cocktail or two or a great meal, or maybe both? Why not both? Duo is high up on our list of places to go. Indoor and outdoor seating ensures you have a great time whatever the weather in these unpredictable times of spring. For more info contact www.duo.com.mt

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The best fine-dining experience in Malta

TABLE-HOPPING As much as we love to cook at Gourmet Today, we also love to eat out. New restaurants are popping up all over the island, some that stay and some that don’t seem to make it. We take it upon ourselves to find out which ones are worth your while… a job we take very seriously. These are our favourite tables this season.

PHOTO: THE HARBOUR CLUB BY SEAN MALLIA

THE NEW KID ON THE BLOCK We’re always looking for a new spot to kick back and enjoy something delicious. Waffle Bros – Espresso Bar has recently opened doors to rave reviews of Belgian waffles washed down with Belgian beers. RACHEL AGIUS goes to check it out.

ome people have all the luck. They wake up with perfect hair. They always find a parking spot close to their destination. They work in Ta’ Xbiex. That’s right – the seaside locale has become a hub for both new businesses and food establishments seeking to feed the crowd of hungry employees they bring with them. Food trucks and restaurants have done brisk trade in the area and those lucky workers get a huge range of options, come lunchtime. Time to test out the goods. The new kid on the block is the Waffle Bros, an espresso bar and waffle house, situated just behind a row of office blocks and the marina. I took my editor along (a suggestion met with absolutely no protest from her end), in an effort to bring our readers a thorough, balanced review. I

hope you all appreciate the hardships we withstand in order to bring you only the very best in food writing. It was a sunny day and thus, we were contractually obligated to try out their beer range. The Brussels Beer Project is taking the local scene by storm, offering a selection of brews including the delightful, fruity Delta IPA and Grosse Bertha, a well-rounded wheat beer with, frankly, an excellent name. Moving on to the solid portion of our meal, both of us were drawn in by the roast beef waffle. That’s right – they do savoury waffles here. For the first couple of bites, I must admit, I almost felt like a dusting of icing sugar and a scoop of ice cream were missing. Once I got over that preconception, I realized I quite liked this turn of events. Just like the everversatile crepes, waffles can serve as a neutral vehicle for strong flavoured savoury ingredients. Keep an eye out for their specials, which frequently feature slow-cooked options. And try the fries. They’re excellent.

Despite my newly realized enlightenment, I have to say I was most excited for the sweet dessert waffles. They make two types at Waffle Bros – the Brussels type, which are fluffy and light, and the Liege waffles, which have a cake-like consistency imbued with pearl sugar. In the interest of science, we chose one of each and loaded them up with fruit, chocolate and, because I’m a grownup, sprinkles. They were both what they promised to be – airy and light, rich and dense, topped with swirls of warm Nutella, fresh fruit and sugar. Moreish, satisfying and sinful. They also do platters (for when you can’t decide on just one) and mini waffle bites (for when you’re craving little chocolatedipped mouthfuls). As we wrapped up our working lunch, we couldn’t help but feel a twinge of jealousy as we walked back to the car in the early spring sunshine, the sound and smell of the sea heavy in the brisk spring air. The latest in the Ta’ Xbiex food scene is sure to keep those sugar cravings at bay and offer some unexpected flavours along the way.

“THAT’S RIGHT – THEY DO SAVOURY WAFFLES HERE”

TABLE-HOPPING

PHOTOGRAPHY: RAY ATTARD

Waffle Bros – Espresso Bar Marina Business Centre, Abate Rigord Street, Ta’ Xbiex. Tel: 21336734 Web: www.wafflebros.be Waffle Bros – Espresso Bar

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Longer days are for longer evenings at Drift Drift has been steadily gaining popularity since it opened its doors. What Drift is now offering is more. More of everything. More on their menu and more time to spend catching up with friends as the days get longer. RACHEL AGIUS gets the low down on what’s new

sn’t it great when you get what you want? Life gets a little better every time things go your way and you can’t but feel a little bit smug. This, I imagine, is what the customers at Drift Meze and Café are feeling right about now. Their prayers have been answered. We last caught up with the crew behind the favourite local haunt a little while ago, when they introduced us to their menu and gave us a quick history of Drift. The short version is that Alex and Daniela, two of the owners, once worked in and helped run Bouzouki, the legendary Greek restaurant that has sadly since closed. Simon wanted to do something different with his café in the

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heart of Ibragg and the rest, as they say is history. Their clients come from all over but Drift is especially beloved by the locals, who don’t need to go far for their fix of Greek nibbles, a coffee between friends or a quick drink after work. Drift have revamped their menu and tweaked their hours to appease the masses, in a move that is sure to delight the regulars. Cheese fans can look forward to the addition of grilled halloumi to the menu – that delightful squeaky cheese that simply oozes Mediterranean flavour. Another addition is a 250g Drift burger, for those that prefer a meaty meal they

can eat with their hands. The fish and meat platters have been revamped too and we’re sure they are only going to get more popular. As the days grow longer and the shirt sleeves grow shorter, Drift will be staying open longer, as from May, Monday to Friday. The kitchen will be taking orders until 9pm, perfect for a relaxed dinner. But worry not – the doors won’t close just then. Drift will stay open till late offering sustenance of the liquid variety. It will no doubt be a great pit stop for after-work drinks or before a night on the town. If you’re not intent on heading out (after all, not all of us party quite as hard as we used to and that’s quite alright), pick up a takeaway and become everyone’s favourite person when you get back home. Alex, Daniela and Simon have turned a little café into a bustling hub of good food, a relaxed atmosphere and a culinary pedigree that cannot be beaten. What gives Drift that extra something special is the way the whole team pulls together. Steve and Wylie were part of the original Bouzouki team and the passion they have for the place stems from nostalgia for the good old days. This rubs off both on management, staff and clientele as everyone looks back with fond memories whilst enjoying what the present has to offer. We can’t wait to see what comes next for Drift. And would also be very interested in sampling that burger.

TABLE-HOPPING

PHOTOGRAPHY: RAY ATTARD

Drift Meze and Café Drift Meze and Café Ibrag Road, Ibrag. Tel: 27138540

Drift-MezeCafe

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PHOTOGRAPHY: RAY ATTARD

A LITTLE TREASURE IN A SLEEPY VILLAGE You can judge a restaurant by the way it treats its vegetables… or was that a man and animals? Whatever the case, the little wine bar, Cent’Anni, has shown RACHEL AGIUS its true colours with an unlikely hero, a side dish of carrot mash

’m going to do something unusual and start from the tail end of my most recent meal. First I should clarify that I’ve never been a huge fan of carrots. Don’t get me wrong, I am neither allergic nor do I have especially strong negative feelings towards them. However I’ve often felt these bright orange root vegetables were added to dishes just because of their eye-catching colour. Nothing more to offer than a pretty face. The Kim Kardashian of the vegetable drawer, if you will. I tell you I am converted. All it took was one quaint little eatery, hidden away in the heart of Gharghur to change my mind. The life-changing carrots in question took the shape of a puree, atop which was perched a beautiful shallow fried pork loin. The pale orange mash was truly transcendent, offering a depth of flavor I never thought I’d find in what I had previously considered only a halfhearted supporting act in the food performance. I take it all back. The sweetness struck a lovely balance with the savoury, rich pork flavour, which itself had a beautiful colour gradient and just a little crunch to the outer surface. This is not a dish to miss. But I’m getting ahead of myself. The eatery in question is Cent’Anni, one of Gharghur’s best-kept secrets and an

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excellent location for a quiet dinner, a romantic tête-à-tête or a catch-up with friends. Though this is a wine bar more than a restaurant, no stone has been left unturned in the quest for incredible ingredients for a night out. The place is small – you wouldn’t fit a big party in here – but that only serves to help you appreciate the ambience and history of the place. It’s tucked in a little road off the main square, nestled among other traditional townhouses, and has plenty of authentic features such as colourful tiles, old bar decorations and that cosy feel created by centuries-old limestone walls. A tiny fortress against the chaos of modern life. Our host Rene takes very special care about what goes on his menu and the starters section is packed with organic, artisanal and otherwise high quality cold cuts and cheeses. The cured leg of jamon iberico, bolted into in its somewhat medieval looking cradle on the bar, is testament to that. And the wine list… oh the wine list! This is where Cent’Anni really excels. Rene imports a lot of wines himself so you won’t find these little treasures anywhere else on the market. There is a vast selection of boutique wines, small wineries that believe in quality over mass production. Rene takes

great care in selecting the wines he does, choosing indigenous wines made with indigenous grapes, this way you’re sure to get a genuine taste of the terroir of your choice. Both myself and my guest chose a hambased starter. My dish consisted of organic cacciocavallo – a harder cheese with a robust flavour – and thinly sliced strips of pancetta. The ham was almost silken, it was so delicate. My guest chose the Serrano ham, a wonderfully moreish dish. You know how I felt about my main course (see above) and my guest was equally enthused with her fresh linguine with pesto and prawns. A commendable take on an old favourite. If you’re not too hungry, Cent’Anni still has plenty to keep you happy though. We spied a well stocked bar, with a selection of gins and whiskeys big enough to sate even the most particular drinker. This is wine bar after all! A selection of platters and dips will also keep you happy if you’re only a little peckish – a good accompaniment to a relaxed night cap. This little treasure of a wine bar certainly surpassed our expectations, and we could both only wish this was our ‘local’ – it’s a place that meets any foodie’s needs, no matter what they’re after.

TABLE-HOPPING

Centâ&#x20AC;&#x2122;Anni Triq Luigi Catania, Gharghur Tel: 99459914/27033321 centanni

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TABLE-HOPPING

OLD PALAZZOS AND UNUSAL FLAVOUR COMBINATIONS Anything retro is highly fashionable these days. Think new releases of classic cars like the VW Beetle and the Fiat 500. What these cars offer over their original brothers is modern day convenience. This is what Palazzo Castelletti has done with the dining experience. They pair the beautiful palazzo with rich history with unusual flavour combinations that is associated with modern cuisine. RACHEL AGIUS reports

was faced with an unusual dilemma the other day. As resident Gourmet writer, I was asked whether I would please go and review Palazzo Castelletti in Rabat? Of course, I said. My guest and I showed up to the handsome palazzo, tucked away in Rabat’s old centre, just a stone’s throw away from everyone’s favourite institution, Crystal Palace. We walked in and where met with our host, who asked if we had a reservation. Yes, I say. Yes we do. “For which restaurant?” she asked. I was stumped. And before you raise an eyebrow and (perhaps sarcastically) point out that I mentioned the name of the restaurant right up there in the first paragraph, I should explain that Palazzo Castelletti is in fact three restaurants, housed in the same magnificent building. There is Trois, a wine bar/café that serves platters to share and an enviable selection of wines to choose from. On the rooftop – perfect for those balmy summer nights – is Redwhite, a bistro that offers a selection of salads, pasta, grills and pizza. Its laidback atmosphere is perfect for a family meal or a casual bite to eat with friends. We however were led to the San Andrea (once we worked out which one we had been booked for) and led up the stairs to what can be described as a large conservatory. Three glass walls afforded us a lovely view over the old townhouses of Rabat’s village core at sunset, a watercolour painting of sun-kissed stone, gentle waving foliage and the imposing outline of St Paul’s church. Protected from the breezy evening in our lofty sanctuary, we got down to the business of eating. San Andrea’s menu

offers a selection of classics with a distinct twist – a somewhat standard lobster thermidor is paired with a very un-standard tobasco and fennel foam. Our meal would be characterized by these unusual combinations and was all the better for it. I tried the chargrilled beef Tataki salad. Tataki refers to the method of flash grilling meat or fish very briefly and then slicing very thinly. The dish proved a sublime mix of the beef ’s complex flavors counterbalanced by the slight bitterness of the dressing on the Japanese cabbage. Heaven. My guest tried the lobster ravioli, tender little parcels in a rich orange sauce that looked as good as it tasted. My main course wasn’t on the usual menu but from the specials. I picked the veal cheeks, mostly because I had never tried them before. They were accompanied by a celery puree and roast veg. The meat was so tender, a knife was mostly superfluous. Delicate in flavour, I would definitely recommend these if they are offered when you visit. My guest had the boneless roast quail, which was accompanied by asparagus, onions, peas, and some wonderfully cute tiny poached quail eggs. What is it about miniature things being about 100 times more adorable than their full size counterparts? Moving on. The quail was succulent and played well with all the other parts of the dish. Dessert was very visually appealing.

I had a dark chocolate mousse with matcha tea ice cream. I particularly enjoyed how the heavier chocolate was balanced out with the subtle flavour of the green ice cream. My guest enjoyed a lemon tart with a black sesame seed gel (remember what I said before about those unusual twists?), a passion fruit reduction and a scattering of meringues. Needless to say both our plates were returned super clean. Despite our (read: my) initial confusion, San Andrea at Palazzo Castelletti turned out to be a memorable evening for the right reasons. The good food and unbeatable location were complemented by stellar service from knowledgeable staff. I can safely say that at least one in three of Palazzo Castelletti’s offerings are up to scratch. It might be time to sample the other two. For science.

“OUR MEAL WOULD BE CHARACTERIZED BY THESE UNUSUAL COMBINATIONS AND WAS ALL THE BETTER FOR IT”

PALAZZO CASTELLETI St Paul’s Street, Rabat Tel: 21452562 Web: www.palazzocastelletti.com Pallazzo-Castelletti

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NEW FLAVOURS MEET OLD FAVOURITES Nan Yuan on the Valletta Waterfront has established itself as one of Malta’s top Chinese haunts. This restaurant is getting with the times and offering new dishes to accommodate those with dietary restrictions. RACHEL AGIUS heads down there to see what they have on offer

“ITS OVERHAULED MENU PAIRS BELOVED FAVOURITES WITH NEW DISHES THAT EVERYONE CAN ENJOY”

he foodie renaissance is upon us and even the most venerable establishments have come to understand the importance of offering a varied menu, catering to a number of dietary restrictions. Ever since its regeneration a few years back, the Valletta Waterfront has already experienced a changing of the guard, with some establishments quickly fading from memory and others staunchly resisting the inevitable tide of change. Of those restaurants that stuck it out, Nan Yuan is arguably one of the most popular and it too is getting with the times through its overhauled menu that pairs beloved favourites with new dishes 22 www.gourmettoday.recipes

that everyone can enjoy. While there have always been vegetarian dishes on the menu – the rainbow beansprouts are a particular favourite – the addition of new fish dishes and glutenfree options means that everyone at the table has a vast choice and needn’t feel left out. The steamed fish, served with a choice of black bean, oyster or ginger sauce, is fresh caught and sold by weight. If you are more inclined towards other sea creatures, the king prawns in oyster sauce will prove a delectable option. For colder days perhaps, the prawn soup – a clear broth with prawns, ginger, vegetables, lemongrass and just a touch of chili

– offers a filling, aromatic dish that features a number of classic Cantonese flavours. For the gluten-averse, every section of the menu has something for you and is clearly marked so you can make an informed choice. Even the noodles section – normally off-limits for the gluten intolerant – has three options, each using rice noodles in combination with vegetables, seafood or the Nan Yuan Special. The old favourites are all there and all delicious – beef in oyster sauce, chicken satay and sweet and sour pork feature on the menu and are safe for coeliacs and those with gluten intolerance. The things that make Nan Yuan a popular favourite are still very much present – excellent prices, generous portions, a bustling location and tasteful décor – and the new menu means your family night out or an intimate dinner are more accessible to everyone, whatever their dietary needs.

TABLE-HOPPING

Nan Yuan Valletta Waterfront, Floriana. Tel: 21225310 Web: www.nanyaunmalta.com Nan Yuan Valletta Waterfront

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A MEAL TO REMEMBER One of our favourite haunts at Gourmet Today is Sciacca Grill – and we make no apologies for it. This restaurant ticks all our boxes. MARTINA BORG heads down there for the first time to see what all the fuss in the office is about

oing to my first restaurant review was something of an exciting and almost daunting experience. I had no idea what to expect or how to handle the whole situation, but what I definitely didn’t expect was the treat that visiting Sciacca Grill would actually be. The restaurant, in South Street, Valletta, is just far enough from the hustle and bustle of the capital’s Republic street, but its defining feature has to be the intense aroma of barbecued meat that wafts out every time the door opens; a hint at the fact that this restaurant is all about the great food it cooks up for its clients. The restaurant offers something of a different experience that the staff are only too helpful to explain and direct you through. There are no menus, but clients are invited to a board bearing a list of specials, which includes choices to tickle anyone’s taste buds, even vegetarians. Here the staff and sometimes, as in our case, even the chef himself, will walk you through the

impressive selection of cuts available, while recommending some of the favourites. Once you make your choice, do take a minute to observe the décor of the restaurant, (although the waiting time won’t be very long at all). A wall covered in shelves of whiskey, spirit and liquor bottles, and a rich, glass, wine cellar flank the meat counter, which also offers clients a look at the roaring flame as your food cooks tantalizingly over it. We started our meal off with a trio of sausages (flavourful Sicilian sausage, smoky wild boar and a unique veal and Pecorino cheese flavour) served with bread, a smooth chickpea paste, and a sour cream sauce for the delicious sausages. Our main course consisted of a rib-eye steak that simply melts in your mouth, accompanied by roast vegetables and perfectly golden fries. The juicy steaks are also served with a generous bowl of mushroom or pepper sauce, for an all in all, “stuff of dreams” effect. Of course for those of us with a sweet

“ITS DEFINING FEATURE HAS TO BE THE INTENSE AROMA OF BARBECUED MEAT THAT WAFTS OUT EVERY TIME THE DOOR OPENS”

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tooth, no meal is complete without a sweet finale, and we opted for a silky crème brûlée and a decadent, nutty dark chocolate and caramel tart served with a side of ice cream. From the delectable dishes to the friendly staff and charming décor, I feel I can do nothing except highly recommend this little spot to all meat lovers out there, and I can safely say Sciacca Grill is one of the places that truly understands how meat should be treated and served. Sciacca will be opening the same concept restaurant in St. Julian’s in around two months. Watch this space!

TABLE-HOPPING

PHOTOGRAPHY: RAY ATTARD

Sciacca Grill South Street, 1103, Valletta Tel: 21237222 Email: valletta@sciaccamalta.com Sciaccagrill

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Photography: Ray Attard

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GIVING THE VILLAGE A LITTLE BIT OF SOUL ‘There’s never anywhere “nice” to go’ is not something people living in central Malta are allowed to say anymore. Tal-Villagg, though small and cosy, most definitely qualifies as “nice”. RACHEL AGIUS spends a quiet Friday night somewhere really special

ou may not know this, dear readers, but we food writers face a number of perils in our line of work. Sure, you may think it’s all fun, games and artisanal foods but I assure you there are dangers of which you are not aware, risks we take so that you don’t have to. Errant commas and misbehaving colons aside, there are real and personal repercussions to our work. Like, for example, spending night after night trying out different restaurants then coming home to write about them. This hardly sounds like hardship – and for the most part, it is not – but it does place a strain on the home life. Though the Permanent Roommate often joins me on my quest for the perfect crème brûlée (she’s the one often referred to as The Guest), it’s rare we come across a place that really makes the both of us forget we’re there for work purposes. Tal-Villagg fit the bill perfectly. You all know I’m a huge fan of owner Johan’s work – here is a man who knows his way around food and wouldn’t dream of serving anything but the highest quality ingredients to his customers. So we sat down in the tiny bar and perused the chalkboard menu. We settled on a platter to share to start the evening off, along with a wine our host recommended. If you have the

“JOHAN IS A VERITABLE ENCYCLOPEDIA OF ENOLOGY AND WON’T HESITATE TO SHARE HIS KNOWLEDGE WITH INTERESTED GUESTS” time (and even if you don’t) ask Johan about wine. A recommendation, his own personal favourites, anything. The man is a veritable encyclopedia of enology and won’t hesitate to share his knowledge with interested guests. The platter consisted of three cold cuts and three cheese, served with a small glass of honey and a handful of walnuts – a harmony of flavour you get to put together yourself. Try the olive oil too. It’s Sicilian and a real delight. Next we shared a burrata salad. A simple combination of rucola, tomatoes, mozzarella and quail eggs, this uncomplicated dish really allowed the ingredients to sing. Finally, we rounded off our meal with a pot of beef and Guinness stew. The meat needed little encouragement to fall apart and we had no regrets about asking for some extra bread to mop up that delicious broth. Can’t have that going to waste, can we? This little jaunt to Lija served two purposes. First, it put to rest the unsubstantiated rumour that ‘we never

go anywhere “nice”’. Tal-Villagg, with its old Maltese stone, the flickering light of candles and a comfortingly well stocked bar is the perfect date location. Second, I was reminded how all it takes is a certain brand of passion to turn any endeavor into a success. Johan has brought his experience and impeccable taste to a venue far removed from the bustle of everyone’s favourite Valletta grillhouse and created a cosy, romantic niche in the heart of the island where food and ambience come first.

Tal-Villagg Cafe & Wine Lounge 77, Triq il-Forn, Lija. Tel: 27427058 • 9940 4487 Email: talvillagg@gmail.com talvillagglounge

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MORE THAN JUST BOOZE

Ryan’s Pub is a place mostly associated with too many shots and bad decisions, however this little spot in St Julian’s is more than just a Friday night hub of activity. FRAN FARRUGIA heads down there to check out their menu and the burgers that have been building a name for themselves among foodies

yan’s Pub – a place loved and seeked by many. What many Ryan’s goers don’t know is that there is more to it than the insanely fun, hazy nights spent there. I had heard many rave reviews about Ryan’s food, namely about their succulent burgers, and I was thrilled to discover that I had the opportunity to try out their new and exciting menu. Upon arriving, I was greeted by manager Sarah Spiteri, who showed me to my exquisitely set table, immediately offering me Anthilia Donna Fugata wine. By offering such a smooth and refreshing wine, they clearly demonstrated that they meant business, perfectly quenching my thirst on such a summery day. A selection of nibbles then followed. The honeyroasted almonds, which were still warm and glistening, melted in my mouth, whilst the hand-cut, buttermilk and Guinness fried onion rings dipped in Ryan’s special BBQ sauce presented an immense depth of flavour. The hard 28 www.gourmettoday.recipes

“THE FOUR DAY MARINATED TRIPLE BLEND OF ANGUS MEAT PRESENTED A SUCCULENT PATTY TOPPED WITH THE ROBUST CRANBERRY JAM AND OOZING WITH MELTED BRIE”

exterior of the triple friedfries provided the absolute contrast to the soft mushy potato on the inside. As chef Dario explained how they were made, I could easily understand that Ryan’s is striving to create the best genuine product that it can. Whilst sipping on my crisp wine, awaiting the highly anticipated burgers, I couldn’t help but notice that the ambiance was very hip, casual and relaxing with the help of chilled ambient tunes, a huge contrast from the heaving pub this becomes after dark. This makes Ryan’s the ideal spot to grab lunch or enjoy dinner under the stars in the patio overlooking Spinola Bay. Being a rather difficult person to please when it comes to burgers, I was rather excited to try the Ryan’s burgers. Having said that, I can wholeheartedly state that I was immensely impressed. The four

day marinated triple blend of Angus meat presented a perfectly juicy and succulent patty topped with the robust cranberry jam and oozing with melted brie. The wine was flowing, cleansing my palette, and three pasta dishes were in store for me. The rigatoni Amatricana were perfectly seasoned with the pecorino romano hitting all the right spots. Rigatoni alla crema followed, which were light, tasteful and satisfying. But the winner of this trio was the tagliatelle with beef ragu. What in the world could be better than homemade pasta? This pasta proves just that. Upon taking my first bite I was instantaneously transported to the cobbled streets of Rome. The taste was so authentic, exuding perfection. The medley of the beef ragu, cream and butter was absolutely sensational. Every bite was so delectable that I couldn’t help going back for more! I ended my meal with a slice of decadent chocolate fudge cake, smothered in exquisite chocolate ganache, and an espresso so rich and smooth, just like I would expect to have sitting by the Duomo in Milan. The stellar service, food and ambience were absolutely satisfying, exceeding any of my expectations. A return is definitely in the books!

PHOTOGRAPHY: RAY ATTARD

TABLE-HOPPING

Ryan’s Pub Triq Wied Ghomor, St Julian’s Tel: 79419891 Web: www.ryanspub.com RyansPubMalta

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Finally… a bar for grown ups Anyone out of the early twenties is also out of luck for finding slick places to go in the evening to enjoy some of the finer aspects of a night out. RACHEL AGIUS talks to Steven Gatt and Kate Sullivan about the opening of their brand new Chalice Bar and filling this gap in the market.

t’s becoming clearer and clearer – Paceville is now, without a doubt, a young person’s game. Late nights, cheaper drinks, stickier floors and a ridiculous amount of fast food means that the responsible adults among us are usually put off (read: a little intimidated and way too sensible) by the heaving, thumping, pounding beat of what kids these days call music. If I sound a little bit cantankerous, it’s for good reason. What the tourist brochures are calling the island’s prime entertainment hub has become a homogenous cluster of clubs and bars playing the same music, interspersed with a bafflingly large number of ‘gentlemen’s clubs’. If you like anything other than the latest hits or an evening paced at slightly slower than a hummingbird on amphetamines, you’re out of luck. Or perhaps you are only almost out of luck. Someone has finally figured out that the grown-ups – you know, the ones with jobs to get to in the morning, the ones whose hangovers are much more brutal than they used to be – also enjoy

a bit of variety in their entertainment spots. While Valletta is doing her best and is, more or less, succeeding in revitalizing her streets in the late hours, a little change never hurt anyone. This is where Chalice Bar comes in. This is Paceville for the adults. It aims to offer an oasis of calm in the hectic ocean of youthful pheromones and bad liquor. Live music sessions, including jazz and other genres, will feature heavily in the venue’s calendar. “Customer service is the core of the experience at Chalice,” says Steven Gatt, one of the co-owners. “We want our patrons to feel they are welcome– the person who greets you at the door will be the one who will take care of you throughout the evening.” The venue itself is a careful balance of industrial chic, a look taken up by many a modern establishment, and the classical aesthetic. Lust leather armchairs sit under dozens of lights suspended from the ceiling, creating the illusion one is under a starry sky. Marble meets exposed ducting meets copper detail – no expense has been spared in creating

a space that appeals to a certain class of customer. The menu too reflects a mix of muses. Classic cocktails rub shoulders with the finest offerings from stills, vineyards and casks around the world. The patron is encouraged to get to know his tipple, thanks to the large display of bottles and literature on the subject. So if you are a) looking for a change of venue for a relaxed evening in beautiful surroundings but are b) not really into the typical Paceville scene, we may have found a place you might enjoy.

Chalice Bar & Lounge Dobbie Street, Paceville Web: www.chalicebar.com.mt Tel: 9992 2187 Chalice-Bar-Lounge

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PIPPA MATTEI

SPRINGTIME ASPARAGUS The asparagus season is a wonderful time of the year. These long tasty vegetables are now locally grown and can be ordered and bought at the Farmers Market and from Gozo besides other places. Here are my favourite recipes using this wonderful product. ARD PHOTOGRAPHY: RAY ATT

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PIPPA MATTEI

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When freshly picked, you can’t do better than cook the fresh asparagus and serve them wit h a classic hollandaise sauce.

ASPARAGUS WITH CLASSIC HOLLANDAISE SAUCE Ingredients • Bunch fresh asparagus Hollandaise sauce • 3 egg yolks • 2 tbsp wine vinegar • 100g salted butter, cut into pieces • ¼ tsp salt • Pinch pepper

4. 5. 6.

Method

1. 2. 3.

Snap the woody ends of the asparagus off the stem and set aside. Put the egg yolks and vinegar in a bowl and stir till they are well mixed. Place this bowl onto a pan of simmering water, making sure the bottom of the bowl does not touch

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8. 9.

the water and heat gently stirring until the yolks thicken. Add one piece of butter to the egg yolks and whisk over the gentle heat until the butter melts. Add the remaining butter a little at a time whisking continuously. At the same time, plunge the asparagus upright into the pan of boiling water, and boil for 6 mins or until the asparagus is cooked to the bite, drain and place in serving dish. When all the butter has been added to the bowl over the gently simmering water, continue to whisk until you have a thick sauce. Remove from the heat, and add the salt and pepper. Serve warm with the cooked asparagus.

PIPPA MATTEI ASPARAGUS AND GRUYERE TART Serves 4 Ingredients • 1 sheet pre-rolled puff pastry • 500g asparagus (on the thin side) • 150g Gruyère cheese, shredded • 1 tbsp olive oil • 1 egg, beaten • Salt and pepper Method

1. 2. 3.

5. 6.

Preheat oven to 200°C. On a floured surface roll out the defrosted puff pastry. Place on a baking sheet lined with baking parchment (usually wrapping the pastry in the box), allowing a little paper to hang over. With a sharp knife, lightly score pastry dough 2cm (¾ inch) in from the edges to mark a rectangle taking care not to cut right through the pastry. Using a fork pierce dough inside the border. Brush the border with a little beaten egg seasoned

with salt and pepper. 7. Chill the pastry for 15 mins in the fridge, then bake until golden and puffed up, about 15 mins. 8. Remove pastry shell from oven, and gently press the central area down with a spoon (so that the pastry has a high border) 9. Sprinkle the pastry shell with the Gruyère. 10. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange in a single layer over the Gruyère, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until asparagus spears are tender, 20 to 25 mins.

ASPARAGUS AND HOLLANDAISE TART You can also use some hollandaise sauce instead of the cheese. Just add another beaten egg to the sauce, and fill the pastry shell with this mixture, topping with asparagus as above and baking until the asparagus is roasted, and the hollandaise has a golden brulé appearance.

PREPARE AHEAD

The past ry case can be in advance, then cooled baked 1 day an airtight container. and stored in N past ry case and proceeext day, fill d with rest of the recipe. the

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PIPPA MATTEI

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PIPPA MATTEI ASPARAGUS RISOTTO Serves 4 Ingredients • • • • • • • • •

500g asparagus, woody ends removed 850ml chicken stock Salt and pepper 1 onion, peeled and very ﬁnely chopped 50g unsalted butter 3 tbsp olive oil 250 g risotto rice 50ml vermouth 150g Parmesan, freshly grated

Method

1. 2.

Heat the chicken stock. Cut the tips off the asparagus and keep to one side. Chop the tender parts of the stalks into approx. 2.5cm pieces. 3. Blanch the asparagus tips for 2 mins, then blanch the stalks for about 3 mins. 4. In a blender, pulse the stalks with a ladle of the stock. 5. In a heavy saucepan, cook the onion in half the butter and the oil over a low heat for about 6 mins until soft. 6. Add the rice and cook gently, stirring for 2 mins to coat the rice with the oil. 7. Start to add the hot stock, ladle by ladle, stirring constantly, allowing each ladleful to be absorbed before adding the next. 8. Continue until the rice is al dente, usually about 20 mins. 9. Add the stalk puree, vermouth, asparagus tips, the rest of the butter, and the Parmesan. 10. Stir to combine and season. 11. Serve with more Parmesan.

PRAWN AND ASPARAGUS LINGUINE Serves 4 Ingredients • • • • • • • • • • • •

8 asparagus stems, chopped at an angle in 3cm pieces 250g cherry tomatoes, halved 4 cloves of garlic, ﬁnely chopped Juice from a lemon 1 glass of white wine 2-4 red chillies (to taste), ﬁnely chopped 400g king prawns 400g linguine Olive oil Handful fresh basil, chopped Sprinkle dried oregano Pinch salt and pepper

Method

1. 2. 3. 4. 5. 6.

Get more of Pippa’s recipes in her cookbook Pippa’s Festa.

7. 8.

Fill a saucepan with water and bring to the boil. Add in your pasta and cook for 10-12 mins (see packet instructions). Whilst the pasta is cooking, put a large frying pan on medium heat and add the olive oil. Add the tomatoes and fry for 4 mins. Add in the garlic, chilli, asparagus and prawns and cook for another 3 mins. Pour in the white wine and add the salt, pepper and oregano. Leave to simmer for 3-5 mins, until the sauce reduces and thickens. Once the pasta is cooked, drain and add to the sauce. Add the lemon juice and basil and heat for 1 min before plating up. www.gourmettoday.recipes 41

CHEF PROFILE CLAUDIO FARRUGIA

Claudio Farrugia is Chef de Cuisine at Paranga, where he has worked for 11 years. He talks to Gourmet Today about something he has been passionate about since he was a boy, helping his parents preparing pastries in their family business.

Chef de Cuisine at Paranga

What is, in your opinion, the most important thing to keep in mind when creating a dish? Good quality ingredients meaning as fresh and as seasonal as possible. Also for me a dish should have a focus, mostly for us it’s the fish so this has to be evident and not hidden with over lavish sauces or strong flavours.

Who and what inspired you on your journey to becoming a chef? We had a small family business in which I used to prepare pastries. That was where I started to take interest in food and my passion for it developed until I decided it was time to gain the proper knowledge in food preparation. What is it like working in the kitchen at Paranga? Paranga is a very busy restaurant, I have been working there for the past 11 years were I worked with various chefs, all of whom had inspired culinary talent. I started as a commis chef and worked my way up to where I am today, Paranga’s Chef de Cuisine. I run the kitchen with the support from my two sous chefs, Alex Iatrino and James Vella. What do you most love about your job? I love creating new dishes. I always push myself to keep up to date and learn new things. I love seeing clients enjoy what we have created, it gives us all a great sense of pride. How would you describe the menu? We focus on Sicilian flavours with both traditional and contemporary flavours, though our true speciality is in local fish from the Maltese island.

What three ingredients could you not live without? Thyme, olive oil and anchovies. If you could cook for anyone in the world who would it be? Steven Gerrard. What is your favourite kitchen gadget? The sous vide. Tell us an accomplishment you are most proud of in your career? My biggest achievement is becoming the Chef de Cuisine of Paranga where I started my professional career, I feel that I have a strong connection here and am very glad that it’s continuing. I also feel proud that I lead the same team of chefs that have been with me for the past 5 years. Seeing the development of the talents of Mario Farrugia, Jake Mangani and Ramon Galea has been a particular joy.

One dish you love to cook for your family? Traditionally cooked Maltese rabbit, it’s sometimes nice to have a change from fish. What is the best piece of advice you would give a home enthusiast? Read the recipe, once, twice, three times if need be. This is more important than one might think as there is always a pattern to how a dish is prepared and created and understanding the mindset of the author, even in some small way, always helps. Though I would have to say that ‘having fun’ is absolutely vital otherwise you will never fully put your passion and soul into your creation.

Paranga St. George’s Bay, St Julian’s Tel: 2137 7600 parangamalta

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CHEF PROFILE

PHOTOGRAPHY: RAY ATTARD

Nasce un nuovo modo di consumare le Spezie Cremose Tutto Marketing Ltd, Demef, Mdina Road, Zebbug ZBG 9018 Malta Tel: 21463758/9 Email: sales@tuttomarketingltd.com â&#x20AC;˘ Web: www.tuttomarketing.com

Definitive(ly) Good Guide

CHEF OF THE MONTH ua r y

Feb r

How did you start your career as a chef? My career started at the age of 16 working in catering as a Commis chef. Since that time I have had the opportunity to work with great chefs and have acquired a great deal of knowledge. In 2004 I was appointed sous chef at Capistrano Restaurant and progressed to head chef four years later. Which celebrity chef has most inspired you in the kitchen and why? Gordon Ramsay was one of those

celebrity chefs who inspired me most in how to use fresh products, build up strong character and make the business side of it work right! Who is the most famous person you have ever cooked for? I once cooked for Robert Plant lead singer of Led Zeppelin. Which is the best restaurant you have ever eaten in outside of Malta? The best restaurant I have eaten in is the Eiffel Tower restaurant in Paris, Las Vegas.

Malcolm Mifsud - Capistrano After food, what is your greatest passion? Besides food, my hobby is playing football but, unfortunately, time is very limited. What advice would you give to someone considering a career as a chef? I believe the key element to becoming a successful chef is passion, dedication and the knowledge of how to make use of fresh seasonal products.

Capistrano 61, Old Bakery Street, Tel: 21225329 Web: www.capistranorestaurant.com Facebook: CapistranoRestaurant

Win a meal for two at CAPISTRANO with the DeďŹ nitive(ly) Good Guide and Gourmet Today. Like the Gourmet Today Facebook page and let us know why you would like to eat at these restaurants. Competition ends 31 May, 2016.

WIN a meal for tw o

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

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Definitive(ly) Good Guide

CHEF OF THE MONTHrch

How did you start your career as a chef? Cooking was always my passion. In 2008, I decided that this should be my professional career, so I set plans to start my own venture and open my establishment (La Mère Restaurant). Being a chef is an evolving career because every day I work on developing further my skills and unique style of cooking.

After food, what is your greatest passion? Wine! My passion for wine has grown out of an interest in many things, mostly food, travel and leisure. My preference is for red Italian wine particularly the grape variety Sangiovese. During my time off I like to enjoy a fine bottle of wine accompanied with great food and surrounded by my favorite people.

Which celebrity chef has most inspired you in the kitchen and why? One of my favourite international chefs is Atul Kochhar. Who is the most famous person you have ever cooked for? No particular person I can think of. I had the pleasure to host and prepare meals for various Ambassadors to Malta, politicians and foreign delegations. Which is the best restaurant you have ever eaten in outside of Malta? I find it very difficult to choose just one particular restaurant. When I travel, the highlight of my holiday is to try various eateries from Michelin Star restaurants to street food. Some of the best dining experiences I had were in London, Marrakesh and Southern India. I enjoy cuisines that express the culture and cook with spices and intriguing flavour combinations.

What advice would you give to someone considering a career as a chef? A chef’s schedule is often demanding and may include long hours, weekends and holidays. You will be working at a hectic pace, as meals must be prepared quickly and accurately. Knowing how to cook is not enough. Chefs need business skills in order to efficiently manage the restaurant and motivate the kitchen staff. A career that is not difficult but challenging. The secret ingredients are passion, perseverance and support from family and friends.

Vote for the Chef of the Month The Definitive(ly) Good Guide to Restaurants Chef of the Month competition, supported by The Catering Centre, aims to recognise chefs who make a restaurant the success that it is. A number of the top 150 restaurants as voted into The Guide in the 2015 survey have nominated their chef to participate in the Chef of the Month. Nominated chefs are featured on www. restaurantsmalta.com and diners are asked to vote for who they think should win based on presentation of the food, variety of ingredients used and creativity in their use. To vote for the Chef of the Month go to www.restaurantsmalta. com and let us know who should win. restaurantsmalta.com

La Mère 174, Merchant Street, Valletta Tel: 99494721 Web: www.lamere.com.mt Facebook: LaMereRestaurant

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

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Like the Gourmet Today Facebook page and let us know why you would like to eat at these restaurants. Competition ends 31 May, 2016. The winner will be randomly selected.Terms and conditions apply.

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S O M E T H I N G O L D, S O M E T H I N G N E W, S O M E T H I N G B O R R OW E D, THE PERFECT BACKDROP FOR YOUR DREAM WEDDING! THE EXCLUSIVE ESSENCE RESTAURANT IS NOW TAKING BOOKINGS FOR 2017

SOMETHING BLU

RADISSON BLU RESORT & SPA, MALTA GOLDEN SANDS Golden Bay, Limits of Mellieha, MLH 5510, Malta T: +356 2356 0000 E: fb.goldensands@islandhotels.com radissonblu.com/goldensandsresort-malta

SPRING LUNCHES FOR MOTHER’S DAY A mother’s work is never done and is almost always thankless. But one day a year we take the time to honour our mothers and express our gratitude for everything they do throughout the year. Taking over her responsibilities in the kitchen is just one tiny thing that we can do on this special day. Executive Chef at the Radisson Blu Resort and Spa, Golden Sands James Bartolo and Chef Patissier Jimmy Aquilina put together some recipes you can borrow, guaranteed to make your mother happy. Alternatively, splash out with lunch at the hotel by the sea for some quality family time in the sunshine.

Pulled pork and goat’s cheese verrine with red onion marmalade Ingredients • 2 onions • 2 cloves garlic • 500ml chicken stock • 1 tbsp brown sugar • 1 tsp chili powder • 1 tsp salt • ½ tsp cumin • 1kg pork shoulder Garnish • 100g goat’s cheese • Some spinach leaves • 50ml olive oil Red onion marmalade • 500g onions • 2 cloves garlic • 1 tbsp olive oil • 40g sugar • 500ml red wine • 150ml red wine vinegar

PHOTOGRAPHY: RAY ATTARD

Method 1. Place the onions and garlic in the slow cooker and pour in the stock. 2. Combine all the dry ingredients and rub the pork shoulder

3. 4.

5. 6.

and add to the stock cook for 8 hours on high heat. When done allow to cool and shred the pork with two forks. To make the red onion marmalade, add the sliced onions and the garlic to hot oil in a pan. Add the sugar and keep cooking for 35 mins. Pour in the wine and vinegar and keep cooking until all the liquid has evaporated set aside to cool. When ready to serve, place the spinach leaves in the bottom of the verrine add the shredded pork, the goat’s cheese and finish with the red onion marmalade and drizzle with olive oil.

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Baked chocolate mousse Ingredients • 320g dark melting chocolate • 190g unsalted butter • 2 eggs • 65g caster sugar • Chocolate pastry • 450grms flour • 50g cocoa powder • 250g unsalted butter • 180g icing sugar • 5 egg yolks Banana ice-cream • 4 bananas, ripe • 200g cream • 1 tbsp lemon juice • 30g sugar • 30g water Toffee sauce • 320ml cream • 175g light demerara sugar • 55g glucose • 75g unsalted butter Almond crumble • 100g ground almond • 100g flour • 100g light brown sugar • 100g unsalted butter

9. 10.

11.

12.

13. 14.

Seabass with cherry tomato, fennel and black olive sofritto Ingredients • 4 sea bass fillets • 1 tsp olive oil • Salt and pepper • 200g fennel • 100g onions • 50g black olives • 100g cherry tomato Method 1. Slice the onions and fennel and cook in hot oil in a saucepan for 5 mins. 2. Add the pitted black olives and cook for

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5. 6.

another 5 mins. Heat some olive oil in a heavy-based pan and fry the sea bass skin side first for 3 mins. Season with salt and pepper, add the cherry tomatoes, turn the sea bass and cook for another 2 mins. Spoon the fennel and black olive sofritto on the plate. Place the sea bass on top, add the cherry tomato and serve.

Method 1. To make the chocolate pastry, lightly cream the butter and sugar with a plastic spoon. 2. Beat the eggs and add them to the creamed mixture a little at a time, beating well between each addition. 3. Sift the flour and the cocoa powder and add to the mixture all in one go. 4. Bring together with your hand to form a soft ball. 5. Wrap the dough in cling film and leave to rest for at least 1 hr. 6. Roll it out to 5mm thick and line the bottom of a loose bottom tart tin. 7. Bake the pastry in a preheated oven set at 180°C for approx. 20 mins. 8. To make the chocolate mousse, put the chocolate and butter in a bowl set over a pan

15.

16.

17. 18.

19. 20.

of simmering water, leave to melt and stir occasionally. Keep it warm. In the meantime whisk the eggs and sugar until pale and thick. Pour over the melted chocolate and fold it gently, and make sure that the two are well combined. Do not to over mix otherwise you might lose volume. Pour the mixture into the baked base tart and bake for approx. 10 mins in a preheated oven set at 170°C. The mousses will still look wobbly and the surface should be smooth. To make the banana ice cream blend the bananas with lemon juice, sugar and water. Add the cream and pour into an ice cream machine and churn. To make the toffee sauce, put half the cream in a saucepan, then add the glucose, brown sugar and butter and bring to boil. Once the sugar is dissolved, boil for about 10 mins until it turns to a light toffee colour. Immediately remove from the heat and cool it by stirring it occasionally to prevent a skin surface. When cold, fold in the remaining cream and mix. To make the almond crumble, rub everything together by hand and place on a baking tray. Bake for approximately 10 mins in a preheated oven set at 170°C. Assemble by putting the almond crumble on top of the baked tart. Drizzle with toffee sauce and top with ice cream.

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Golden Bay, L/o Mellieha MLH5510 Mellieha Malta Tel: 23561000 Email: info.goldensands@radissonblu.com Web: www.radissonblu.com/en/goldensandsresort-malta

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Fresh strawberry and lemon meringue Ingredients Sweet pastry • 250g unsalted butter • 110g caster sugar • 2 eggs • 1 tsp vanilla essence • 450g flour Strawberry compote • 400g strawberries • 50ml water • 50g sugar • 1 tsp pectin Almond sponge cake • 160g unsalted butter • 125g sugar • 1 egg • 145g ground almonds • 25g flour • 25g cornflour • 2 eggs Lemon curd • 185g unsalted butter • 150g sugar • 80ml lemon juice • 2 eggs • 1 gelatine leaf Meringue • 150ml egg whites • 150grms sugar • ½ tsp white vinegar Method 1. Lightly cream the butter

and sugar with a plastic spoon. 2. Beat the in eggs with the vanilla and add them to the creamed mixture a little at a time, beating well between each addition. 3. Sift the flour and add to the mixture all in one go. 4. Bring together with your hand to form a soft ball. 5. Wrap the dough in cling film and leave to rest for at least 1 hr. 6. Then roll it out to 5mm thick and line the bottom of a loose bottom tart tin. 7. Bake the pastry in a preheated oven set at 180°C for approx. 20 mins. 8. To make the strawberry compote, put the strawberries and water in a saucepan and bring to simmer, over medium heat. 9. Reduce heat and simmer for about 4 mins. 10. Mix the sugar and pectin together and add to the

strawberries. 11. Turn on the heat again and bring to boil until it reaches 104°C. 12. Pour into a sterilised jar and let it cool. 13. To make the almond sponge, cream together the butter and sugar until pale yellow and fluffy. 14. Add 1 egg to the creamed mixture and beat well together. 15. Sift the almonds, flour and cornflour and fold them in the creamed mixture by using a wooden spoon. 16. Finally add the 2 eggs and combine. 17. Pour the mixture on a baking tray and bake it for approx. 25 mins in a preheated oven at 170°C. 18. To make the lemon curd, put the butter, sugar, lemon juice and egg into a large bowl and whisk until smooth. 19. Place the bowl over a pan of simmering water.

20. Whisk continuously until the mixture thickens. 21. Soak the gelatine leaf in cold water until it is completely soft. 22. Squeeze out the excess water and add it to the hot curd, mix well. 23. Pour onto the almond sponge cake (already soaked with lemon liquer) and leave it to set in fridge. 24. To make the meringues, whisk the egg whites, white vinegar and the sugar until they form firm peaks. 25. Place the meringue in a piping bag with a plain nozzle and pipe straight lines on a baking sheet. 26. Bake for approx. 30 mins in a preheated oven of 160°C. 27. To assemble place a layer of jam over the bottom of the cooked pastry, place the almond sponge with lemon curd over the top. Top with meringues and cut into portions.

Malta: Attard & Co. Food Ltd - Tel: 21 237555 • Gozo: Abraham’s Supplies Co. Ltd - Tel: 21 563231 • facebook.com/attardcofood

HOMECOOKS

Y: RAY ATTARD

PHOTOGRAPH

HOMECOOKS Spring is a time for sitting in the garden to enjoy the short period where our gardens flourish before the summer heat singes anything trying to live outside. Our homecooks prepare a meal that is best enjoyed outdoors. Pascal Holland kicks off the meal with some deliciously moreish Thai fishcakes. We continue on a fish theme as Janet Grech prepares a French bouillabaisse served with homemade rouille and served with plenty of crunchy Maltese bread. Gaby Holland rounds up the meal with a luscious lemon tart beautifully decorated with raspberries.

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HOMECOOKS

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Simonsig Gew端rztraminer This late-harvest wine with a golden straw colour exudes aromas of litchis and rose petals. White Turkish delight embraces the palate and makes an exit with a tantalizing lime finish. The rich and complex layers of fruit are well balanced with a fine and delicate acidity.

HOMECOOKS Thai fish cakes Ingredients Fish cakes • 450g skinless firm fish fillets, cut into chunks • 3 spring onions, finely sliced • 1 red chilli, deseeded and finely chopped • 2 tbsp Thai Red Curry Paste • 2 tbsp fresh coriander leaves • 1 tbsp sugar • 1 tsp fish sauce • 1 tbsp fresh lime juice • 50g green runner beans, finely chopped • 2 tbsp vegetable oil, for frying • 1 egg, lightly whisked Dipping sauce • 5cm cucumber, unpeeled • 2 spring onions • 1 small carrot • 1 small green chilli, de-seeded • 1 tsp grated fresh ginger • 1 tbsp roasted peanuts • 1 tbsp soft brown sugar • 110ml rice vinegar or wine vinegar • 1 tbsp light soy sauce • 1 tbsp sesame oil • 1 tbsp sweet chilli sauce To serve • Dipping sauces • Lime wedges • Fresh coriander • Shredded spring onion Method 1. To make the fish cakes, process the fish chunks, spring onions, chilli, curry paste, coriander, sugar, fish sauce, lime juice and a pinch of salt and blend until finely minced and pasty. 2. Transfer into a bowl, add egg and finely sliced green beans, mix well. 3. Divide the mixture into 16 pieces which when rolled are about the size of a golf ball. Flatten into discs. 4. Place the cakes onto a plate, cover with cling film and place in the fridge for 30 mins to 1 hour to firm up. 5. To make the dipping sauce, place the cucumber, spring onion, carrot, chilli, ginger and peanuts into a food processor and whizz till very finely chopped. Transfer into a bowl 6. Mix the sugar with the vinegar until combined, then pour it over the vegetables along with the soy sauce, the sweet chilli and sesame oil and mix thoroughly. Season to taste. 7. Heat the oil in a large frying pan. Once the oil is heated, fry the fish cakes for about one to 2 mins each side until golden brown and cooked through. 8. Once done, place fish cakes on kitchen paper. 9. Serve hot with a selection of dipping sauces and a wedge of lime. Garnish with spring onions and fresh coriander.

Bouillabaisse with homemade rouille Ingredients • 2kg mixed white fish (monkfish, red mullet or any other non-oily white fish) • 500g mussels • 5 shallots, finely chopped • 5 cloves garlic, chopped • 1 litre water • 3 large potatoes, diced • 8 cherry tomatoes • 2 small fennel bulbs with tops, roughly cubed • 2 carrots, chopped • 2 bay leaves • Bunch fresh thyme • 1 tbsp sweet or smoked paprika • 4 strands of saffron • 1 shot Pernod Rouille • 1 large egg yolk • 1 ½ tsp lemon juice • 1 tsp white wine vinegar • ¼ tsp Dijon mustard • ½ tsp salt • ¾ canola oil • 3 saffron strands • 2 cloves garlic • 3 tbsp fish broth • Salt Method 1. Fry the onions and garlic in a heavy based saucepan until soft. 2. Add the fennel and cook on low heat until soft. 3. Add fish, potatoes, cherry tomatoes, carrots, bay leaves,

thyme, paprika and saffron and cover with enough water to just cover the ingredients. 4. Bring to a simmer, making sure it’s not a rolling boil, cover and simmer for 20 mins. 5. Add the Pernod and season with salt and pepper. 6. Take off the heat, cover and set aside. 7. To make the rouille, combine the lemon juice, mustard and ½ tsp salt in a medium bowl and whisk until blended and bright yellow, approx. 30 seconds. 8. Add the oil to the mixture while whisking constantly, ¼ of a tsp at a time at first and then in a slow, steady stream. 9. When the mayonnaise has emulsified, add the saffron, garlic, fish broth and a little salt and whisk until amalgamated. 10. Serve the soup with toasted Maltese bread and plenty of rouille. Louis Jadot Chablis This dry white wine is taut, mineral and crisp with fresh zesty acidity. Golden yellow in colour, it is a lipid, bright and fresh wine, which taste and bouquet develop relatively quickly.

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HOMECOOKS Classic lemon tart Serves 8 Ingredients Pastry • 225g plain flour • 150g cold butter, cut into small cubes • 25g sugar • Salt • 1 large egg, beaten • 2 tbsp water • Raspberries for garnish(optional) Lemon filling • 5 large eggs • 150ml double cream • 150g caster sugar • finely grated zest and juice of 4 large lemons Method Pastry 1.

8. 9.

Sift flour into a large food processor and add the butter cubes and sugar. Process until mixture resembles breadcrumbs. Whisk egg and 1 tbsp chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps and stop just when mixture form a ball. Turn pastry out on to a work surface and bring together. Wrap in plastic wrap and refrigerate for at least ½ hour but ideally for a couple of hours. Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Don’t worry if the pastry breaks and fall apart just use pieces and patch it all together. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins. Heat oven to 160C. Line the tart with foil and fill with baking beans (dried beans which are used over and over again solely for this purpose). Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until lightly golden. If the pastry has risen slightly poke gently once more with a fork to release the air. To make the filling whisk the eggs and sugar then add the cream, lemon rind and lemon juice. Whisk until well amalgamated. Carefully pour the mixture into the pastry case and bake for 30 – 35 mins until set. Leave to cool and serve and room temperature or chilled.

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In Season

TASTY TOMATOES By Gaby Holland

very fruit and vegetable has its fair share of health benefits, not least of these is the tomato. The tomato is a pulpy nutritious fruit commonly eaten as a vegetable and is a rich source of vitamins and minerals. It is native to Central America and was cultivated by the Aztecs centuries before the Spanish explorers introduced it the Western World. They were yellow coloured and about the size of a cherry tomato hence the name Pomo dâ&#x20AC;&#x2122;Oro (meaning yellow apples). So, surprisingly, the tomato, which has become synonymous with Italy, is in

fact, not indigenous to Europe and many staple tomato-based Italian dishes did not in fact exist as we know them today. It is difficult to imagine a kitchen without the use of tomatoes. They form the bases for millions of dishes throughout the world and loved for their flavour, colour and versatility. But tomatoes were considered poisonous up until the 17th Century and in the US, it wasnâ&#x20AC;&#x2122;t until 1820 that Colonel Robert Gibbon Johnson who had brought the tomato to New Jersey and convinced the general public that this fruit may be consumed without causing any harm

PHOTOGRAPHY: GABY HOLLAND

by announcing that he would eat an entire basket of tomatoes. A large crowd gathered to view this spectacle, expecting him to bend over and die before their eyes but instead were amazed that he had in fact survived this feat. Tomatoes like many other red variety fruits and vegetables are rich in lycopene, a flavonoid antioxident which can help protect against certain cancers. Tomatoes are also rich in vitamin C (another antioxidant) - as well as Vitamin A, Vitamin K, potassium and iron.

CLASSIC TUNISIAN DISH

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This is the recipe for a classic shakshuka (withouh the ricotta). However there are many variations to this dish. Tunisian cooks added artichoke hearts, potatoes and broad beans whilst the Spanish add a spicy sausage to the mixture.

Eat any time

Shakshuka can be ea te lunch, or dinner. Serv n for breakf ast, e salad and some warm with a side pi ta bread

• • • • •

There is a museum solely dedicated to the tomato in Parma, Italy. In Spain and Italy they were know as pomo d’oro (meaning yellow apples) Il Pomo d’Oro is an Opera by the Italian Comoser Antonio Cesti One of the earliest tomato sauce recipes was penned by Paganini, the famous Italian composer and violinist. Cooked tomatoes produce even more lycopene but the process destroys the Vitamin C

•

• • •

Fun Fact s

Adding tomatoes without seeds to your diet has been proven in some studies to reduce the risk of kidney stones. A single tomato can provide about 40% of the daily vitamin C requirement China is the number one producer of tomatoes around the world. The US is second Tomatoes can relieve sunburn. Combine Fresh tomato pulp and yoghurt to soothe your skin

Shakshuka Ingredients • 2 tbsp olive oil • 1 onion, chopped • 2 clove garlic, minced • 1 red or green bell pepper, seeded and chopped • 4 cups fresh tomatoes, diced • 1 tbsp tomato paste • 1 tsp chilli powder • 1 tsp cumin seed • 1 tsp paprika • A pinch cayenne pepper • Sea salt and freshly cracked black pepper to taste • 4 large eggs • ½ tbsp fresh parsley or coriander,

•

ﬁnely chopped 200g ricotta (optional)

Method 1. Heat the olive oil in the pan. 2. Add chopped onion, sauté for a few minutes until the onion begins to soften. 3. Add garlic and the bell pepper, fry gently for 5-7 mins over medium heat until vegetable are softened. 4. Add tomatoes and tomato paste to pan and give a good stir. 5. Add spices and allow mixture to simmer over medium heat for 5-7

mins till it starts to reduce. Add the cumin seed and season according to taste. 7. Make a few indents in the sauce and crack the eggs, one at a time into the tomato mixture, making sure to space them evenly. 8. If using ricotta you may add some blobs at this stage in between the eggs. 9. Cover the pan and cook for approx. 10 mins making sure that the mixture does not dry out (add a little water if too dry). 10. Garnish with the chopped parsley or coriander. 6.

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Attard & Co. Food Ltd Tel: 21 237555 facebook.com/attardcofood

GOURMET TV

THE COLOURS OF SPRING

Spring offers the most colourful in ingredients. At Gourmet Today TV we make the most of the best that spring has to offer, from strawberries to asparagus, broad beans and seafood, the spring is our favourite time of the year. Michael Diacono, Sean Gravina and the Preca sisters bring you some of their favourite spring time recipes

Gluten-free pistachio and prickly pear cake Sean Gravina Ingredients • 250g butter, plus extra for greasing • 250g sugar • 150g pistachios, plus extra to decorate • 100g ground almonds • 200g polenta • 1 tbsp gluten-free baking powder • 2 tbsp Greek yoghurt • 3 eggs • 1 lemon Prickly pear syrup • 150ml Prickly Pear Liqueur • 2 – 3 tbsp runny honey • ½ a lemon Prickly Pear icing • 200 g Greek-style yoghurt • 3 tbsp icing sugar • 2 tbsp prickly pear syrup Method 1. Preheat the oven to 180ºC. 2. Grease and line the base and sides of a 20cm springform cake tin. 3. Beat the butter and sugar until light and fluffy. 4. Roughly chop and add the pistachios, then mix in the almonds, polenta, baking powder and yoghurt until well combined. 5. Crack in the eggs, one by one, and mix in. 6. Add the lemon zest and juice, stir to

combine and pour the mixture into the cake tin. 7. Bake for 45 to 50 mins, or until a skewer comes out clean. 8. Remove from the oven and set aside while you make the syrup. 9. Place the liqueur and honey in a saucepan over a medium heat and bring to the boil. 10. Reduce the heat and simmer for 5 mins till thickened. Taste and add a squeeze of lemon juice, if necessary. 11. Reserve 2 tbsp of the syrup for the

icing. 12. Make a few holes in the warm cake with a skewer, then gently pour the remaining syrup over the cake. 13. Leave the cake to cool a little in the tin, then turn out onto a wire rack. 14. For the icing, mix the yoghurt, icing sugar and syrup until smooth. 15. Spread over the cooled cake and top with a handful of chopped pistachios, then serve. This recipe will appear on Gourmet Today TV, on TVM on 13 May, 2016.

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GOURMET TV Mussel and fennel chowder Preca sisters Serves 4 Ingredients • • • • • • • • • • • • • • • • •

1kg fresh mussels 40g butter Salt and pepper 2 bulbs fennel 2 tsp fennel seeds 2 sticks celery, chopped 200ml fish stock 2 potatoes, chopped 2 carrots, chopped Handful mint Handful basil Extra virgin olive oil 60g bacon 400ml white wine 500g sea bass (spnott) 100ml cider 25ml cream

Method 1. Heat 3 tbsp of olive oil in a large skillet over mediumhigh heat. 2. Add the bacon, garlic and butter, stirring frequently until garlic is fragrant and light golden, (approx. 1 - 2 mins). 3. Add the wine and let it reduce then add the cider. 4. Combine the chopped fennel, potatoes, carrots, celery and add the fish stock. 5. Stir in the mussels toss evenly. 6. Bring to boil, cover, and cook until mussels are all opened (approx. 3 – 5 mins). 7. Stir in the white fish, herbs a little cream and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 1 April, 2016

Honey-mustard glazed seabass with avocado Michael Diacono Ingredients • 3 tbsp clear honey • 1 tbsp wholegrain mustard • 4 seabass fillets, skin on • 2 avocados • 2 tbsp dill, finely chopped • 1 lemon, juice only • 1 tbsp extra virgin olive oil • 1 tsp nigella seeds Method 1. Preheat the oven to 200°C. 2. Whisk the honey and mustard together. 3. Place the seabass onto the baking

4. 5. 6. 7. 8.

tray, skin-side down, and brush with the honey mixture. Roll up the fish fillets and bake in the oven for 10 mins. Peel the avocados and remove the pit. Place into a bowl with the dill, lemon juice and olive oil. Mix together until well combined and season with salt and pepper. Serve the warm seabass with the avocado salad sprinked with nigella seeds.

This recipe first appeared on Gourmet Today TV, aired on TVM on 22 April, 2016

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GOURMET TV Roasted garlic spread with broad beans Sean Gravina Ingredients • 1 head of garlic (10 cloves) • 125ml olive oil • 240g ricotta • 3 tbsp soured cream • 1 lemons, rind shaved strips • 1 lemon, ﬁnely grated • 600g broad beans (400g if starting with skinned beans) • 1 ½ tbsp lemon juice • 15g mint leaves, chopped, plus extra to garnish • Salt and pepper • Maltese bread Method 1. Preheat the oven to 220°C. 2. Mix the garlic cloves with 1 tsp of the olive oil, place on a baking tray

5. 6.

and cook for 15 mins, until soft. Remove from the oven and when cool enough to handle, squash each garlic clove out of its skin using the back of a fork. Discard the skin and place the flesh in a small bowl, along with the ricotta, soured cream, ¼ teaspoon of salt and some black pepper. Whisk to combine and set aside. Place the remaining olive oil in a small saucepan with the shaved lemon skin. Place on a medium heat, bring to a gentle simmer, then remove from the heat to cool and infuse. Bring a large pan of water to the boil. Add the broad beans, blanch for 1 min, drain and remove them from their skins. Crush the beans

with a fork, add all but 1 tbsp of the lemon-infused oil (removing the skin first), lemon juice, chopped mint, ½ teaspoon of salt and some black pepper and mix together. 8. Spread the ricotta mix in a thin layer on to the base of each individual plate or one larger platter. 9. Spoon the broad bean mixture on top, lightly spreading it out to cover most of the ricotta. 10. Sprinkle over the shredded mint and grated lemon zest and finish with a drizzle of the lemon-infused oil. 11. Serve with toasted Maltese bread. This recipe ﬁrst appeared on Gourmet Today TV, aired on TVM on 29 April, 2016.

Belgian waffles with fresh strawberries and chocolate Preca sisters Ingredients • • • • • • • • • •

125g sugar 2 tbsp water 125ml Benna fresh cream 2 tbsp butter 1 fresh strawberries 125g melted chocolate 100ml fresh cream 50g flaked almonds 2 waffles (home made or store-bought) vanilla ice cream

Method 1. In a big pan, heat sugar with water and let it boil without stirring until golden brown for 5 mins. 2. Immediately add fresh cream and butter, cook until smooth, stirring all the time. 3. Melt the chocolate and add the fresh cream mixture and stir. 4. Preheat the oven 180°C and cook the flaked almonds until toasted. Keep an eye on them as they burn easily, approx. 5 mins. 5. To assemble place the waffle into the oven for 4 mins, place onto a plate. 6. Add the melted chocolate over the waffle add fresh strawberries on top, add the ice cream, drizzle with melted chocolate and add the roasted flaked almonds. This recipe first appeared on Gourmet Today TV, aired on TVM on 15 April, 2016.

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GOURMET TV Easy duck and hoisin pancakes Michael Diacono Ingredients • 4 duck breasts, skin removed • ½ tsp Chinese five spice • Black pepper • 2 tbsp sesame oil • 100ml hoisin sauce • 8-10 ready-made Chinese-style pancakes, warmed • 1 bunch spring onions, cut into matchsticks

•

½ cucumber, halved, seeds removed and cut into matchsticks

Method 1. Cut the duck into thin strips and toss in the five spice and pepper. 2. Heat the sesame oil in a frying pan or wok and add the duck. 3. Stir-fry for 3-4 mins until cooked through. 4. Add the hoisin sauce and continue to cook for approx. 1 min, until the duck is thickly coated with the

Camembert with roasted garlic Michael Diacono Ingredients • 2 bulbs garlic • 40g butter • 80ml extravirgin olive oil • Salt and pepper • 1 tbsp honey • 2 fresh rosemary sprigs • 3 bay leaves • 200-250g camembert, wrapping removed, at room temperature

bulb off and place in a large roasting tin, cut-side down. 3. Cut a cross in the camembert and add the butter, oil, salt and pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 mins. 4. Remove from the oven when the garlic is cooked and the cheese is soft. 5. Serve everything on a big sharing plate, with warm bread or crackers.

Method 1. Preheat the oven to 200°C. 2. Slice the top of the garlic

This recipe ﬁrst appeared on Gourmet Today TV, aired on TVM on 22 April, 2016.

sauce. 5. Transfer the duck to a warmed dish. 6. Chop the spring onions into matchsticks. Remove the seeds from the cucumber and cut into matchsticks. Arrange on a plate. 7. Warm the pancakes and serve separately so that everyone can serve themselves. This recipe will appear on Gourmet Today TV, on TVM on 6 May, 2016.

MAY 2016

RECIPE INDEX STARTERS Asparagus with hollandaise Asparagus and gruyere tart Thai fish cakes Mussel and fennel chowder

36 37 59 67

MAINS Asparagus risotto Prawn and asparagus linguine Pulled pork with goat cheese Seabass with fennel and black olives Bouillabaisse Shakshuka Honey-mustard seabass Easy duck and hoisin pancakes

41 41 49 50 59 63 67 71

DESSERTS Baked chocolate mousse Strawberry and lemon meringue Lemon tart Pistachio and prickly pear cake Belgian waffles with strawberries

50 53 61 65 69

ACCOMPANIMENTS Rouille

SNACKS Roasted garlic spread with broad beans Camembert with roasted garlic

69 71