Served Magazine #23

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MAGAZINE

MORNING RITUALS They say you should have breakfast like a king, and Danny's chef JP Debono shows us exactly how it's done!

ANOTHER SCOTLAND

Discover delicious seasonal recipes to add to your stack!

AINSLEY HARRIOTT Ainsley Harriott shares his recipe for the ultimate British classic, featured in his latest book ‘ Ainsley’s Good Mood Food.’

€3.80 where sold – September 2023

Foodie stories off the beaten track with adventure writer and trail-food developer Kieran Creevy

“C RE AT I V E , S E AS O N AL REC IPES FO R AL L L EV ELS, CELEBR AT I NG T HE R EST OF WHAT SUMMER HAS TO OF F E R . ”

Marketed and Distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4400

S T EP I N TO A CU L I N A RY OA S I S W H ER E N AT U R E A N D FL AVO U R S B L EN D H A R M O N I O US LY! Backed by lush verdure and fronted by the Corinthia Palace’s mesmerizing outdoor pool, The Summer Kitchen brings fresh tastes and flavours to satisfy every al fresco desire.

Boasting a menu of exquisite sharing plates and unique bites, The Summer Kitchen provides an array of dishes that embrace innovation and flavour.

From halloumi fries to soft shell tacos, mezze spreads or decadent pinsas, The Summer Kitchen promises an unforgettable culinary voyage that celebrates the beauty of nature and the art of gastronomy.

+356 25 4 4 2715 | T S K . PA L AC E@ CO R I N T H I A .CO M CO R I N T H I A .CO M / PA L AC E

A SOPHISTICATED CULINARY EXPERIENCE As the only Teppanyaki dining experience on the island of Gozo, we invite you to treat yourself and your loved ones to a mouthwatering selection of contemporary Japanese specialities with a Mediterranean twist.

Exquisite fish and seafood, premium Wagyu and Black Angus Ribeye, savory unique flavours as unami, hanakatsuo, kombu, or wild shitakes.

Our Asian chefs will take you on a culinary journey to Japan without leaving Gozo.

nina.dolensek@kempinski.com +356 2211 0000 kempinski.com/gozo

Kempinski Hotel San Lawrenz, Triq ir-Rokon, SLZ1040, Gozo, Malta

Marketed and Distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4400

#the editor

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elcome to our 23rd issue of Served magazine!

Summer’s an interesting month for cooking. Personally my appetite comes and goes in waves. When the heat is intense, I long for light, fresh food that won’t burden my digestive system, and I naturally crave foods that have higher water and sugar content, like a fat, juicy peach - our seasonal star ingredient! Then when the heat lets up enough and I can bear to be standing over anything hot, I can enjoy roasting, grilling and steaming again, and even - dare I say it, the occasional summer stew (it’s a thing!)

This is the season for barbecuing and dining outdoors, and in the following pages you can find a plethora of grilled recipes, mains and lovely sides like Karyn Bonnett’s peach salsa that goes with absolutely anything grilled. We’ve got a unique twist on a typical summer’s dish of Parmigiana di Zucca, by the one and only chef and tv personality, Gennaro Contaldo.

You’ll find recipes to beat the heat, like frozen yoghurt lollies and Stefan Hogan's Gazpacho. We present a number of recipes to cook and prepare sardines like chef Tom Peters’ marinated sardines and Chef Faisal’s roasted sardines.

Of course we celebrate our star ingredient, the glorious peach, in all it’s versatility, be it in Ta’ Rin’s classic peach tart, or a show-stopping dessert like chef Tom Peters’ Almond Parfait and Blood Peach Sorbet. Be it sweet or salty - our chefs and home-cooks show how the peach can compliment a variety of tastes and ingredients.

Tuck in, get cooking, and join us to embrace the abundance of seasonal produce as we celebrate the bounties of nature.

Editor: Julia Ripard Art Direction: Chris Psaila Photography: Julia Ripard Contributors: JP Debono Faisal Aldeleigan Gennaro Contaldo Kieran Creevy Karyn Bonnett Ainsley Harriott Stefan Hogan Katryna Mangion 'Ta Rin' Tom Peters Julia Ripard Simon Rogan Joel Xerri 'Ferment Island' Advertising: Sam Psaila 7788 0300 Rhyarna Lee 99568323 Printing: Print It 011

#inside

"CREATIVE, SEASONAL RECIPES FOR ALL LEVELS, CELEBRATING THE REST OF WHAT SUMMER HAS TO OFFER."

062. Sustainabitity Simon Rogan from ION Harbour shares his top tips on eating as sustainably and seasonally as you can.

021. Lowes Lounge by Barlowes Served’s editor Julia chats with Sam Borg, COO at Bortex Group Holdings and one of the creative minds behind the vision of ‘Barlowes’ about what guests can expect.

064. Star Recipe Indulge in a pumpkin Parmigiana by none other than the Italian food expert Gennaro Contaldo

022. Q+A Ainsley Harriott Served meets up with the British culinary icon to find out whats cooking

066. Art in food Celebrating the very best of the season with Tom Peters at Gracy's Arts and Supper Club

027. Seasonal Star: The Peach From tart to salsa, sorbet to salad. This fruit is not only utterly delicious, but also very versatile.

070. Inspired by the Season Served speaks with Corinthia Palace Attard head chef Stefan Hogan to find out more about The Summer Kitchen

040. On the grill Julia Ripard explores a selection of recipes to try out the next time you've got you grill on 049. Ainsley's Fish 'n' Chips Ainsley Harriott shares his recipe for the ultimate British classic, featured in his latest book ‘ Ainsley’s Good Mood Food.’

052. Q+A: Eduardo Gandia Martinez Served meets the new executive head chef at hilton malta - eduardo gandia martinez, who leads his team together with head chef andre spiteri and executive pastry chef otis caruana.

056. Another Scotland Foodie stories off the beaten track with adventure writer and trail-food developer Kieran Creevy

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075. Bring on the heat Joel Xerri, chef and founder of ‘Ferment Island’ hot sauces and preserves, add that extra kick to these seasonal recipes with a variety of his very own condiments, made on the island of Gozo!

Scan the QR code and find hundreds more delicious recipes to sink your teeth into.

032. Morning Rituals 3 mouth-watering breakfast recipes by none other than JP Debono from Danny's

obi.com.mt

Dragonara Business Centre, St Julian’s

| +356 2138 6184

Share your experience with us on Trip Advisor

“TREAT YOURSELF TO SOME OF THE DEL

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M O R N I N G R I T UA L S

S E A S O N A L S TA R

Breakfast ideas by none other than Danny's chef and founder, JP Debono

The best of the Peach and how to make the most of them this season

45 CORN WITH HERB BUT TER

Learn how to cook this simple and delicious BBQ side

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TA R I B E E F B U R G E R

C O U R G E T T E, H A Z E L N U T, TO M ATO, AND SEED BREAD

With grilled halloumi and peach salsa

The ideal quick fix for a hard day off the trail

81 G R E E N GA Z PAC H O

Cool it down with this chilled cucumber and green melon gazpacho 014

ICIOUS RECIPES THIS SEASON BRINGS”

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P E AC H TA RT BY TA'R I N

FERMENTED ISLAND

A great way to make the most of peaches

Battered fish tacos with Fermented Island Hot Sauce

67 L E T T U C E GA Z PAC H O

By Tom Peters of Gracy's Arts and Supper Club

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A I N S L E Y' S F I S H + C H I P S

BEET + BEAN BURGER

Learn how to make this British classic from the legend himself

With melted cheese and hot sauce

64 P U M P K I N PA R M I G I A N A

Culinary icon Gennaro Contaldo dishes out a differnt take on an Italian classic 015

#contributors

contributors Tom Peters

Stefan Hogan

JP Debono

Karyn Bonett

Originally from Portsmouth, Tom’s career started as a kitchen porter at the age of 14 where his love for the kitchen camaraderie drew him in. After years of training and honing his skills working with some of the top names in the industry both in London and Oslo, Tom now resides in Malta where he runs the kitchen of Gracy’s Arts and Supper Club.

Stefan is inspired by ingredients that shout local and in season and is motivated by delighted customers. He has been cooking professionally since the age of 16 but in his heart he was already chef at 9 years old - so a lifetime really. In this issue, Stefan features recipes from Josephine’s new Spring brunch menu, at the Corinthia Palace.

Local chef and restauranteur, JP’s passion for cooking started at a young, learning from his mother and grandmother in the kitchen. After training at ITS, his experience in top establishments both in the UK and at Malta, all lead him to a successful venture of his own, the local favourite Danny’s, now in it’s 6th year of business.

My nutritional journey began with a desire to provide a healthy balanced lifestyle for my family. I left a career in finance to focus on bringing up two kids and explore my ongoing passion in health.

As a Health and Nutrition Coach, I now share my resources and experiences to help others overcome and understand these obstacles.

Faisal Ahmed Aldeleigan

Katryna Mangion

Faisal left his comfortable life as a banker for a career as a chef consultant. His love for food was instilled by his mother, he has perfected his craft by studying cooking techniques in Europe.

By establishing the Chef Faisal Consultancy, Faisal is able to not only share simple yet sophisticated dishes, but is also positioned to help restaurant businesses thrive.

As an accountant, recently turned chef, Katryna is very driven by her passion for all things food. Her cooking style is inspired by traditional, ‘Nanna’s style’ food, while keeping local and seasonal produce at the centre of each dish, which she documents through her instagram page Ta’ Rin Malta. She is a firm believer that food brings friends and family together.

Joel Xerri Growing up in a household where family meals were always a bigger deal than they should have been, I instantly fell in love with the amount of cuisines and different master pieces you can create with a bit of imagination and a plate. Joel started up his own brand creating a range of fermented hot sauces and pickles, known as Ferment Island, and is based on the island of Gozo.

Gennaro Contaldo Gennaro is an Italian chef and tv personality, the author of a number of cookbooks including his latest, Cucina, where he shares his love for his home country and cuisine. Contaldo is known to be the mentor to Jamie Oliver, and for his parnership with fellow Italian chef Antonio Carluccio.

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FARM-TO-TABLE MICHELIN STAR DINING IN VALLETTA

ION Harbour is award-winning chef Simon Rogan’s latest restaurant opening and his first in the Mediterranean. As a pioneer of the farm-to-table movement in the UK, seasonality and local produce are paramount in all of Simon’s menus. At ION Harbour, the team work together to produce a menu that both embodies Simon’s signature style and that showcases Maltese ingredients found, foraged, fished or farmed by the best, sustainable producers.

UNPARALLELED VIEWS OF THE UNESCO GRAND HARBOUR ION Harbour by Simon Rogan is situated on the fourth floor of the luxurious Iniala Harbour House Hotel. Guests can enjoy an unforgettable gastronomical experience whilst taking in the most spectacular views of the Grand Harbour.

Our seasonal tasting menu is available daily for dinner.

I O N H A R B O U R .C O M

ION Harbour, Iniala Harbour House, 11 St. Barbara Bastion, Valletta, Malta +356 9911 0166 | dine@ionharbour.com |  @ionharbour

#update

LOWES LOUNGE BY BARLOWES at Mercury Towers

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elements over time which then become fashion orientated and artisanal.”

estled at the heart of Malta’s latest luxury fashion destination, ‘Barlowes’, is the Milan-style aperitivo bar, ‘Lowes Lounge’. An intimate and inviting setting of plush furnishing and elegant decor, providing respite for shoppers to refresh, unwind or get-together for coffee, cocktails and nibbles. A stylish “haven of tranquility” set within Mercury's new Shopping district in the heart of St. Julians.

When asked to define what he means by ‘artisanal’ as we agree the term is often thrown around liberally by marketeers to justify unreasonable pricing, Sam defines it as ‘something that’s done with the point of difference, in a creative and eclectic way that can’t be replicated or mass produced.” A fitting description of what’s to be expected of Lowes Lounge.

Served’s editor Julia Zammit chats with Sam Borg, COO at Bortex Group Holdings and one of the creative minds behind the vision of ‘Barlowes’ about what guests can expect.

The iconic Mercury Towers designed by Zaha Hadid Architects aims to “serve the local community in a progressive, inclusive and inspired setting that offers bespoke retail, accommodation, entertainment and dining.”* We begin by discussing how the concept of Barlowes came about, and Sam explains that given the significance of the Mercury project and the name it’s associated with, “it warranted a unique proposition, taking the best of brands (of Bortex and Bluerock), for premium to affordable luxury, each offering a taste of different parts of the globe, to create a unique and immersive shopping experience.”

Both Bortex and Bluerock house some of the top names in premium and luxury retail on the island, the likes of Sandro, Maje, Ralph Lauren, Hackett, Barbour, Michael Kors and Lacoste.

Bringing the authentic aperitivo experience to Malta.

Conducive to the fashion experience of Barlowes and at the core of Mercury itself, is Lowes Lounge, an elegant coffee and aperitivo bar catering to both fashion and culinary enthusiasts alike.

“We occupy the entire first floor, with a terrace that overlooks the central piazza and the magnificent tower, creating the feeling that you’re situated at the heart of the entire project itself.

“The menu will be sophisticated and meticulously curated to delight both fashion and culinary enthusiasts."

We’ll offer an exquisite range of artisanal, bespoke coffee roasts and signature cocktails.

A tasteful aperitivo menu is thoughtfully paired with the refreshments, taking inspiration from the European aperitivo culture we aim to foster in Malta.”

Unlike Valletta with its density of eateries and tourist attractions, and Sliema with its bustling seafront and the pedestrian, communal area of the Piazza at Tigne Point, St. Julian’s doesn’t yet have that central hub that allows for easy gatherings of large groups, where locals, tourists and expats come together in a multi-faceted space. Mercury Towers - and Lowes Lounge at it’s core - aims to create just that.

“During the day our breakfast and lunch offering will attract people from the area, but by the evening the vibe of the place, the sharing menus, artisanal cocktails and live music will appeal to people from all over.

It's also a versatile space where we’ll host special brand collaborations and other experiences that fuse fashion and culinary delights, giving importance to the involvement of our customers in the concept.

Our objective is to offer something different, where we can bring out various aperitivo

The aperitivo menu boasts a delightful assortment of nibbles, including artfully crafted petit fours, a signature patisserie selection for those of a finer sweet palate, as well as healthy and nourishing meals from poke bowls, salads and pinzas, to a variety of platters and tapas-style plates.

“Each menu item is thoughtfully paired to enhance the aperitivo experience, inviting guests to unwind, socialise, and indulge in a culinary journey that complements the fashion-forward ambiance of Lowes Lounge.”

The principle values of authenticity, impeccable standards of service and product, and attention to detail and design, leave much anticipation for what is soon to come. Yet it’s the importance given to tailoring and curating the customer’s experience that is clearly at the heart of the project.

“Our aim is to craft a truly unforgettable experience at Barlowes and Lowes Lounge, celebrating fashion, culture, and culinary delights.

By merging premium fashion retail with a chic café setting, we create a lifestyle destination that resonates with enthusiasts of both style and indulgence.” www.mercury.com.mt Images of Sam Borg at The Phoenicia Hotel Club Bar.

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#Q+A

AINSLEY HARRIOTT In converstion with...

NEARLY 3 DECADES DOWN THE LINE, AINSLEY HARRIOTT IS UP THERE WITH THE TOP MOST RECOGNISED AND LOVED OF THE UK'S TV CHEFS AND PERSONALITIES. HARRIOTT'S CHARISMA, BEAMING SMILE AND INFECTIOUS ENERGY HAS MADE COOKING FUN AND ACCESSIBLE FOR MANY, AND IT WAS NO WONDER THAT HE WAS AWARDED HIS MBE IN 2020 FOR HIS SERVICES TO BROADCASTING AND THE CULINARY ARTS. Through his travels, Ainsley has explored the cuisines of the world, and uses that knowledge and skill to bring flavourful and varied recipes to his audience. >>

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#Q+A Ainsley's food is a familiar sight both in UK and Australian supermarkets, and offers a quick and easy solution to cooking for the home. Ainsley shares his food inspiration through recipes on his website, cookbooks and many magazine features.

Served Magazine meets up with the man himself who speaks about his childhood memories, extensive career as well as his recent visit to Malta and Gozo. >>

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#Q+A What was food at home like when you were growing up - and were your passions for food and cooking influenced by your family or upbringing in any way?

Food was a very important part of my childhood – my mother, Peppy, was a great home cook. Watching her serve up delicious food to friends and family and seeing the pleasure it brought to them all is when my love of cooking started. Our kitchen was a happy and busy place, full of laughter and music and we always had plenty of people joining us at mealtimes.

Mum would always be serving up something tasty – her oxtail or red pea stew with dumplings were fantastic and the kitchen was always full of wonderful smells from something bubbling away on the hob. She didn’t follow recipes though – it was always a handful of this or that! Us kids were always encouraged to cook, and I have wonderful memories of helping with the baking.

Her freedom and generosity in the kitchen rubbed off on all of us.

What other experiences in your youth influenced the relationship you have with food today?

I was lucky to have friends from different countries growing up so I was introduced to a

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variety of cuisines from an early age – our Polish neighbours would bring us some tasty treats and my mum would reciprocate with some Calypso Chicken. I went to France when I was 16 and stayed with a French family for the summer. I learnt a lot about food and cooking from them - the father taught me to fish, and I would go to the market to shop for fresh produce with the mother. It was great. By the time I came back home I knew I wanted to be a chef.

As an advocate for ‘good MOOD food’ how would you define it? And how have your views changed, if at all, over the years?

As I say in my book, ‘Ainsley’s Good Mood Food’, food doesn’t need to be fancy; if it’s made with love and passion, it will always bring some happiness – even if it’s just the enjoyment of making and sharing a meal. My joy in cooking and eating hasn’t really changed over the years although I think I’ve become more mindful of health and perhaps watch how much I eat, but good food to me has always been about fresh, seasonal produce and, of course, fabulous flavour.

What was your experience working in restaurant kitchens like? How did the experience compare to working in television?

It was hard work and when I started out the pay was pretty poor. My first job was at Verrey’s – a French restaurant on Regent Street. I was given all the awful jobs and put under a lot of pressure, but it was great training and I learned so much. I then went on to work at The Strand Palace, The Westbury and others before starting my own catering company. That was an exciting time – one day I was cooking posh nibbles for Elton John and another I’d be making steak and kidney pudding for royalty.

I’ve worked at every level of the catering business which I think has worked in my favour for TV. You have to be on your toes when cooking on TV as you never know what will happen - whether it’s live and something isn’t working or if you’re away filming and you can’t get the ingredients or equipment you need you always have to adapt on the spot. I also get to perform to an audience which, to me, has always been a big part of what cooking is about. It’s about sharing….and a little bit of dancing.

#Q+A

..."AS I SAY IN MY BOOK, ‘AINSLEY’S GOOD MOOD FOOD’, FOOD DOESN’T NEED TO BE FANCY; IF IT’S MADE WITH LOVE AND PASSION, IT WILL ALWAYS BRING SOME HAPPINESS"...

Through the work that you’ve done and still do, be it hosting tv shows or writing books - what are the key messages about food and cooking that you want to get across?

Obviously, flavour is important, and I like to use fresh, local and seasonal produce as much as possible.

Using fresh and good quality ingredients is the best way to ensure great flavour. As I’ve already touched on, food is about sharing and bringing people together. You can’t beat spending time with friends or family enjoying good conversation and sharing a meal.

Cooking should also be fun and joyful – whether it’s the enjoyment of making the food, sharing the food or eating it.

You recently visited Malta - what was your experience of our island/s and did you get to sample some local food during your stay?

Visiting Malta and Gozo was a fantastic experience. The people we met were so lovely and friendly and really made us feel welcome.

Filming with local producers and chefs we got to sample plenty of fresh Maltese produce – the cheeses in particular are fantastic. I was also lucky enough to have people cook traditional dishes for me - I loved the puddina at Barbetta Bakery and enjoyed a delicious rabbit stew made by Michael Diacono and the fabulous Rita.

wonderful meals on our trip. I don’t want to give too much away before the programme airs, but we’ve included a real mix of traditional and modern Maltese food, some dishes with an Ainsley twist and lots of fun around the islands.

What’s in the pipeline that you’re exciting about sharing?

It’s a busy time before the Malta series airs early next year. I’m currently filming a new series for UK TV, writing recipes and getting ready for the summer food festivals. I’m also expanding my Ainsley food range in UK supermarkets which is very exciting.

You also have some exciting top-quality restaurants on the island and we enjoyed some 025

Seasonal Star

#seasonal

All About Peaches!

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K ATRYNA MANGION OF TA' RIN *SEASONAL PEACH TART

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hen the heat arrives, nature blesses us with a delightful fruit that epitomises the essence of the season - the peach. Known for its luscious sweetness, vibrant colour, and succulent flesh, the peach is a true gift from nature that tantalises our taste buds and nourishes our bodies. This delectable fruit has a rich history, boasts an impressive array of nutritional benefits, and offers a versatile canvas for culinary creativity. We delve into the origins of the peach, explore its healthful attributes, and uncover some creative ways to incorporate the fruit into your culinary endeavours.

Origin of the Fruit The peach (Prunus persica) has a fascinating history that traces back to ancient China, where it was regarded as a symbol of longevity, immortality, and vitality. According to historical records, peaches were cultivated in China over 4,000 years ago, making them one of the oldest fruits domesticated by humans. The fruit eventually found its way along the Silk Road and reached Persia, where it earned its botanical name "Prunus persica" and eventually spread to the Mediterranean region and beyond.

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K ARYN BONET T *GRILLED PEACH & PESTO FLATBREAD

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K ARYN BONET T *SUMMER PEACH SALSA

#seasonal

"Is it even Summer if you’re not tucking into your regular peach fix dripping its sweet juice all over the place? Our favourite Summer fruit has a rich history, nutritional prowess, and culinary versatility, and we’re here to tell you all about it.".

Nutritional Benefits Peaches are not only delightful to the palate but are also bursting with vitamins and minerals - just what we need to replenish our reserves and hydrate on the hottest of Summer days.

They are rich in vitamins A, C, and E, as well as essential minerals like potassium and dietary fibre. The vibrant orange-yellow flesh of peaches is a testament to its high betacarotene content, an antioxidant known for promoting healthy vision and skin. Additionally, the vitamin C in peaches boosts the immune system and aids in collagen formation, contributing to healthier skin and tissues.

Peaches are also low in calories and fat, making them a guilt-free indulgence for weightconscious individuals. The dietary fibre content supports digestion and helps regulate blood sugar levels. These qualities make peaches an excellent addition to a balanced diet, particularly during the Summer when they are in season.

Creative Ways to Cook with Peaches While peaches are delightful to enjoy fresh as a juicy snack, they offer endless possibilities in the kitchen. From the latest trend of freezing whole peaches and shaving peach ice into a bowl, to the winning savoury combo of peach, parma ham and mozzarella, the options with peaches are plentiful, and here are some you can find in this issue: – Chef JP’s Torched Nectarine Toast: Torching or grilling ripe peaches or in this case, nectarines, adds a smoky depth to their natural sweetness. Combine with luscious burrata and toasted sourdough and you have a heavenly brunch dish!

–Karyn Bonnett’s Peach Salsa: Dice peaches and mix them with red onions, cilantro, jalapeños, lime juice, and a pinch of salt to create a zesty peach salsa. Great served with BBQed meats.

–Chef Tom Peters’ Peach Sorbet: Simmered blood peaches with sugar, liquid glucose and lemon juice, and churned using an ice cream maker into a delicious homemade sorbet!

–Ta’ Rin’s Peach Tart: Sweet peaches on a base of whipped mascarpone, spiced with nutmeg and cardamom, and toped with chopped pistachios for a lovely crunch.

season. From their ancient origins in China to their global popularity today, peaches have charmed people with their sweetness and nourished them with their nutrients. Whether enjoyed fresh, grilled, or incorporated into diverse culinary creations, peaches are a culinary wonder that brings a taste of summer's warmth to our plates and hearts. So, as the summer sun graces us, let us savour the juicy delights of the peach, making the most of its flavours and embracing the joy it brings to our culinary adventures.

Chef's Tips: PICKING AND PREPPING THE PERFECT PEACH –Selecting Ripe Peaches: Choose ripe, but not overly soft, peaches for cooking. Look for peaches that yield slightly when gently pressed and emit a sweet aroma.

–Enhancing Flavour: To bring out the best in peaches, we recommended grilling or roasting them to intensify their sweetness and create a caramelised flavour profile.

–Balancing Sweetness: When incorporating peaches into savoury dishes, we suggest balancing their sweetness with acidity. Lemon juice or a touch of quality vinegar can achieve this harmonious balance.

–Pairing Partners: For a winning combination, we suggest pairing peaches with ingredients like basil, thyme, prosciutto, ricotta cheese, pistachios and even aged balsamic vinegar.

The peach, with its fascinating history, delightful taste, and a myriad of health benefits, truly shines as a versatile gem of the summer 027

#seasonal #1. Peach Tart– By Katryna Mangion of Ta' Rin, Prep/Cook time: 55min – Serves: 6

This Peach and Mascarpone Tart is a seasonal, easy yet impressive dessert that’s perfect for summer entertaining – and great for whipping up when you want to make the most of time outdoors!

Ingredients

Method

6 local peaches 150g mascarpone 30g icing sugar Pinch of nutmeg & Pinch of cardamom 4 tbsps roasted & crushed pistachios Sea salt 300g puff pastry 1 egg for egg wash

Preheat oven to 200*C. Whip the mascarpone with the icing sugar and nutmeg and cardamom. In the meantime, roll out your dough to fit your tray, lined with baking paper.

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Slice up the peaches and sprinkle with some sea salt. Spread the puff pastry with mascarpone and line up the peaches length wise along the pastry, leaving around 3cms from the edge. Fold up the edges to make a thick crust all around the tart.

#seasonal #2. Grilled Peach & Pesto Flatbread– By Karyn Bonett, Prep: 10min – Serves: 2

Bodegas Castro Martin Albariño Family Estate, Spain .– Made with selected grapes from prime vineyard locations, the Family Estate is a benchmark example of fine Albariño exhibiting a distinct salty minerality on the nose, and an array of pure, clean, limpid white fruit aromas. The palate almost shimmers with tang and vibrancy, and although it has a steely precision, it is balanced by fruit with a peachy pear-like quality and backed by a vivid streak of lemon and mineral acidity, making it ideal for fresh dishes and salads with fruits.

A quick and delicious lunch has never been more simple, and it's all about having the right ingredients at hand. Like these grilled peach and pesto flatbreads, making use of that lingering peach that has become too ripe to eat raw, and some typical fridge staples and condiments.

Ingredients

Method

2 peaches, pit removed and sliced 2 tsps extra virgin olive oil Sea salt and black pepper (to taste) 2 pieces of pitta bread 2 tbsps pesto sauce 70g mozzarella ball, torn up 60g prosciutto crudo, torn up Basil leaves

Heat a grill over medium-high heat. Toss the peach slices with oil, salt, and pepper. Place the peach slices on the grill and cook for two to three minutes, until grill marks appear. Flip halfway.

Warm up the pitta on the grill for about a minute. Spread the pesto over the naan evenly.

Arrange the grilled peaches, mozzarella, and prosciutto on top. Garnish with basil leaves and enjoy!

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The Gazebo

SCAN FOR MORE INFO

The Gazebo at Hilton Malta

is what summer nights are made for.

Portomaso, St. Julians, STJ4012 For more information call on: +356 21 383 383

#seasonal #3. Peach Salsa– By Karyn Bonett, Prep: 10min – Serves: 2

The best thing about this peach salsa, is that there are a multitude of ways to enjoy it. You can whip a large batch up in minutes, store it in your fridge to be enjoyed with a simple green salad, a side of grilled meats, fish or vegetables.

Ingredients

Method

1 large peach, finely chopped 40g red onion, diced 1/2 jalapeño pepper, finely chopped A large handful of coriander, finely chopped 2 tbsp lime juice Sea salt, to taste

Combine all of the ingredients in a bowl and mix well. Serve, and enjoy!

Notes: Refrigerate in an airtight container for up to three days. One serving is equal to approximately 1/4 cup. Excellent served with Tortilla chips, in salads or bowls, on burgers, on tacos, or with a protein of choice.

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#wake+bake

Morning Rituals THEY SAY YOU SHOULD HAVE BREAKFAST LIKE A KING, AND DANNY'S CHEF JP DEBONO SHOWS US EXACTLY HOW IT'S DONE, WITH THESE 3 MOUTH-WATERINGLY DELICIOUS BREAKFAST AND BRUNCH STAPLES.

Ingredients For the egg mix Egg x 1 Milk x - 100ml Fresh cream - 100ml Pintch of Salt For the stack 6 slices of brioche 12 rasher of streaky bacon 1 tsp of honey

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Whisk all the ingredients for the egg mix together.

Lay the streaky bacon in a cold pan and place over medium heat.

Cook for 2-3 minutes on either side.

Once cooked, keep the bacon aside.

Keep the pan over a medium heat with the bacon fat inside, and dunk the brioche slices in the egg mix . Drip off any excess mix, and cook in the pan with the bacon fat for 2-3 minutes on either side.

Once cooked top the french toast stack with bacon and a drizzle of honey.

#wake+bake

(< Recipe left )

French Toast Stack with Bacon + Honey

By Danny's , Prep /Cook time: 15min Serves: 2 – 4

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#wake+bake Torched Nectarines & Burrata on Sourdough

By Danny's , Prep/Cook time: 10min Serves: 1 – 2 Ingredients 2cm thick toasted sourdough bread, 1 fresh nectarine, cut into wedges 1 burrata cheese 10g pine nuts, toasted & chopped Fresh mint leaves 1 tsp olive oil Method Cut the nectarines into wedges and place in a bowl. Season with salt and olive oil and lay out on a tray.

Lightly blister and charr with a blowtorch, or sear in a hot pan.

Toast the pine nuts in a pan over a medium heat. Then chop them into smaller pieces.

Open the burrata and season with some salt and olive oil.

Toast the sourdough bread in a pan with some olive oil.

To assemble, top the sourdough with the burrata and nectarines. Sprinkle some chopped pine nuts and garnish with some fresh mint leaves(whole or chopped).

"TORCHING OR GRILLING THE FRUIT BRINGS OUT IT'S NATURAL SUGARS WHICH CARMELISE AS THEY COOK, CREATING A DEEPER FLAVOUR. " 035

G R A C Y S ’ S A R T S & S U P P E R C L U B R O O F G A R D E N F E AT U R I N G EXECUTIVE CHEF TOM PETERS SUMMER MENU

Open for dinner 7 nights a week, bookings highly recommeded T: [+356] 2122 8500 – reservations@gracysmalta.com – www.gracysmalta.com

#wake+bake Spinach Crepes with Red pepper, Tomato Chutney & Egg

By Danny's , Prep/Cook time: 45min Serves: 2–4 For the spinach crepes 100g baby spinach (Blanch in hot water for 30seconds and chill straight away)

1 egg 125g plain flour 125ml whole milk Pinch of salt for seasoning 1 tsp cooking oil Method Put all the ingredients into a highspeed blender and blend for 1 minute. Place a non-stick pan over medium heat, add the cooking oil and wipe it around the pan with a tissue. Pour a small ladle of the crepes mix and cook on each side for about a minute.

For the chutney 3 peppers, diced 4 plum tomatoes, seeds removed and diced 200g sugar 200ml red wine vinegar Pinch of salt Method In a medium-sized saucepan, heat some cooking oil with the chopped tomatoes. Cook over a medium heat until slightly dry and remove from the pan.

To the pan, add another teaspoon of cooking oil, throw in the shallots and red pepper, cook for 5-8 minutes on medium to low heat. Add the cooked tomatoes and season with salt. Add the rest of the ingredients (sugar and red wine vinegar.

Cook for 20 - 30 mins until the liquid has reduced and the mix is of a thicker consistency.

For the Cashew Cream 250g raw cashews, soaked overnight and drained 1/2 tsp lemon juice 2 tbsp nutritional yeast 1/2 tsp onion powder Salt and olive oil, to taste Method Place everything in a high-speed mixer and blend thoroughly. Season to taste with salt, lemon juice and olive oil.

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5.0

#on the grill

ON THE GRILL

GET INSPIRED FOR YOUR NEXT BARBECUE TO ENJOY THE SUNSHINE, DINING AND ENTERTAINING OUTDOORS. FROM THE USUAL SUSPECTS OF GRILLED SAUSAGES AND BURGERS, TO GRILLING VEGETABLES LIKE LETTUCE FOR A SMOKIER TAKE ON THE CLASSIC CEASAR SALAD. EXPLORE A SELECTION OF RECIPES TO TRY OUT THE NEXT TIME YOU'VE GOT YOUR GRILL ON!

Ingredients (image right)

Method

1 large beetroot, peeled & quartered 1/2 onion, peeled & quartered 1 can black beans, drained and rinsed 1 egg, beaten 1/2 cup ground flaxseed 2 tsp smoked paprika 1 tsp roasted cumin powder 1 tsp salt 8 slices of Fior Di Vita Havarti cheese slices 100g rucola, washed 8 burger buns

Place the onion and beetroot in a food processor and pulse until roughly chopped. Add the black beans and pulse again until the mixture is sticky and well combined, but not overly processed. You want there to be small chunks of veggies and beans. Stop to scrape down the sides while pulsing as needed.

Transfer the mixture to a mixing bowl and add the eggs, flaxseed, paprika, cumin and salt. Mix well with a spatula. Roll the mixture into 8 patties about ½-inch thick and place in the fridge until needed.

When your bbq is ready, grill over red embers for 8 minutes on each side, laying a slice of cheese over for the last 2-3 minutes of cooking.

Then toast the burger buns for a few minutes before serving.

Alternatively bake the patties in an oven at 190 celsius.

Serve with a bunch of fresh rucola and sauce of your choice.

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#on the grill

#1

#1 Beetroot and Bean Cheese Burger

By Julia Ripard, – Prep/cook time: 35min Serves: 8

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#on the grill

#2

Summer Platter with La Belle Iloise –By Julia Ripard, – Prep time: 10min – Serves: 2

Ingredients

All available from Philippe Martinet Fine Wines

1x 115g tin of La Belle-Iloise sardines with olive oil, lemon thyme and Timut pepper 1x 115g tin of La Belle-Iloise boneless sardines in olive oil 1x 80g tin of La Belle-Iloise flaked Zanzibar tuna 1x 80g tin of La Belle-Iloise flaked tuna 1x 110g jar of Edmond Fallot extra fine gherkins 1 cucumber, sliced 150g cherries 3 pieces peppered sheep’s cheese 1 lime, quarter 6 ‘Gildas’ - marinated sardine and pickle skewers 1/2 cup of pickled red onions An assortment of crackers Method Crack open the sardines and tuna, and place all ingredients in a large serving dish to be shared amongst friends for an easy snack or appetiser.

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#3

#on the grill

Halloumi + Beef Burger Serves 2, Prep time: 10 minutes Cooking time: 20 minutes Ingredients 2 Tari beef patties 120g halloumi, sliced 2 burger buns 1/2 cup pickled red onions 2 servings of Peach Salsa (see recipe on page X) Method When your bbq is ready, grill the halloumi slices and patties over red embers for 5-6 minutes on each side until nicely browned then toast the burger buns for a few minutes before serving.

Serve with a sauce of your choice, pickled onions and peach salsa.

"MAKE USE ON THE BBQ FOR TOASTED YOUR BURGER BUNS, AND FOR GRILLING THE HALLOUMI CHEESE. "

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#4

#on the grill

BBQed Corn on the Cob with Herbed Butter and Mixed Beef Sausages

By Julia Ripard, – Prep/cook time: 50min – Serves: 4

Ingredients

Method

4 fresh corn on the cob and in the husk 125g salted butter, soft 2 cups of mixed herbs (dill, parsley and coriander) 1 packet of 8 Tari Mediterranean Beef Sausages 1 packet of 8 Tari Parika Beef Sausages

When grilling corn in the husk, it’s important to soak them in water for about 30 minutes before cooking.

While the corn is soaking, make the herbed butter by blitzing the herbs in a food processor, then adding the soft butter and pulsing until it combines. Store in the fridge until you’re ready to use it.

When the corn has finished soaking and the BBQ is ready for cooking, brush the corn all over with olive oil and a sprinkle of salt, and place the sausages and corn on the griddle.

Grill until nicely browned on all sides, about 15-20 minutes in total.

Brush the corn in the herbed butter to serve.

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#on the grill

BBQed Ceasar Salad – By Julia Ripard, – Cook / Prep: 40min – Serves: 6

Ingredients

Method

6 baby gem lettuce, halved 10 rashers of Fior Di Vita streaky bacon Zest and juice of 1 lemon 2 tbsp grated parmesan 4 tinned anchovies 1 tsp dijon mustard 1 egg yolk 1/4 cup olive oil Shavings of parmesan Salt and pepper to taste

Cook the bacon on the bbq grill for about 6 minutes on each side. When done, remove and leave aside on paper towels to soak up the excess fat. Place the lettuce over the grill to char, about 6 minutes on the cut side only.

Meanwhile, make the Caesar dressing. In a bowl, add the egg yolk, mustard, anchovy, salt and pepper and with a fork mash them together. Then slowly add the oil and whisk to combine. Finally adding the lemon and ground cheese.

When the lettuce is ready, place on a serving dish, coat in half the quantity of dressing, break up and scatter the bacon, and then finish with the remaining dressing and shavings of parmesan.

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#fish+chips

AINSLEY'S FISH + CHIPS

Ainsley Harriott shares his recipe for the ultimate British classic, featured in his latest book 'Ainsley's Good Mood Food.'

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#fish+chips

"FISH AND CHIPS IS ONE OF LIFE’S GREATEST PLEASURES! THIS IS A BRITISH CLASSIC WITH A BEER BATTER THAT’S CRISPY AND TASTY AND KEEPS THE FISH MOIST ON THE INSIDE. IF YOU PREFER, POP THE CHIPS IN THE OVEN TO BAKE AT 220°C/200°C FAN/ GAS 7 FOR 18–20 MINUTES AFTER BOILING, BUT THEY WON’T BE QUITE AS CRISPY AS THE TRIPLE-COOKED." Ingredients 1.5kg Maris Piper or Russet potatoes (peeled and cut into chunky chips)

4 x 175g skinless & boneless white fish fillets (pollock, haddock, cod), from a sustainable source

½ lemon, for squeezing 250g plain flour, plus extra for dusting ½ tsp sea salt 2 tsp baking powder A good pinch of cayenne 300–330ml cold beer sunflower or vegetable oil, for deep-frying sea salt and freshly ground black pepper For the mushy minty peas 400g peas (defrosted if frozen) 40g butter 6–8 mint leaves, chopped ½ medium-hot fresh chilli, de-seeded and chopped To serve lemon wedges or vinegar your sauce of choice for dipping

Serves 4 Rinse the chips under cold running water then place in a large pan of salted cold water and bring to the boil over a medium heat. Cook for 4–6 minutes or until just tender, then drain well and set aside.

Pat the fish dry, squeeze over a little lemon juice and lightly season with salt and pepper. Lightly dust the fillets with flour.

Sift the flour, salt, baking powder and cayenne into a large bowl. Stirring continuously with a whisk, gradually add enough beer to make a thick, shiny batter (you may not need all the beer).

In a small saucepan over a medium heat, bring just enough water to cover the peas to the boil. Add the peas and cook for 2–3 minutes until tender. Drain, reserving a little of the cooking water, and place the peas in a food processor. Add the butter, a tablespoon of the reserved cooking water, the mint and chilli and pulse until you reach the desired consistency, adding a little more cooking liquid if needed. Season to taste and keep warm.

Heat enough oil for deep-frying in a deep-fryer or deep heavy-based saucepan, making sure it comes no more than two-thirds of the way up the saucepan, to 180°C. If you don’t have a thermometer, test with a drop of batter: it should sizzle and crisp immediately.

Pat the chips dry with a clean tea towel or kitchen paper and gently add to the hot oil. Fry for 3–5 minutes until just starting to colour. Remove and drain well on kitchen paper.

Dip the floured fish in the batter, making sure it is well covered. Carefully lower the fish 1 or 2 at a time into the hot oil and cook for 6–8 minutes, depending on thickness, until crisp and golden. Remove, drain on kitchen paper, season with salt and keep warm.

Return the chips to the hot oil and fry for 3 minutes or until crisp and golden. Drain well on kitchen paper and season with salt.

Serve the fish hot with the chips and mushy minty peas, with lemon wedges or vinegar and your favourite sauce for dipping.

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#fish + chips

Serves 4–6

Beer-battered fish with triplecooked chips & mushy minty peas

by Ainsley Harriott

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#Q + A

Q+A: EDUARDO GANDIA MARTINEZ SERVED MEETS THE NEW EXECUTIVE HEAD CHEF AT HILTON MALTA - EDUARDO GANDIA MARTINEZ, WHO LEADS HIS TEAM TOGETHER WITH HEAD CHEF ANDRE SPITERI AND EXECUTIVE PASTRY CHEF OTIS CARUANA. What was the moment when you realised that you wanted to become a chef? Was it always a dream of yours or did it develop later on?

I was raised in a family of butchers and farmers, so I had the luck to expend my childhood in local markets surrounded by the best of every village, best meats, traditional salamis, nice bakery goods... This together with my grandmother Maria, who used to teach me since I was a kid to properly feed my stomach and spirit, created an ambiance of love around the food that I, even today, want to feel as much as possible.

I was a very good student, and my plans were not in hospitality, but I visited a friend studying in the Basque Country when I was 18 and I fell deeply in love with it, so I applied for a Gastronomy Degree in the University there, and that was one of the best choices I ever made.

Who were/are the main figures of inspiration or role models to you along your journey, whether in the culinary field or otherwise?

During my time in the Basque Country, I had the chance to be surrounded by the most influential chefs in Spain, I spent some time working in little boutique Hotels in La Côte Landaise in France, and collaborated in some of the most influential food scenes in the north of Spain. After a few junior roles in restaurants while I was studying, I had some intermediate and senior roles in important restaurants in Spain such as Maralba**, Quique Dacosta*** and MacaDeCastro**, alternating with some intense internships at Martin Berasategui*** and Portal del Echaurren** to name a few.

At some point I decided to switch to larger operations, taking the leadership of F&B in my first hotel, Pula Golf Resort, then trying the international experience in Oman, working for Alila Jabal Akhdar, to finally come back to Mallorca for the opening of Hilton Mallorca Galatzó, just before moving to Malta to hold the reins of this amazing team.

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What has been the highlight of your culinary career so far?

What, in your opinion, is the true value of food and cooking in our society?

I would not like to choose a moment as I was lucky enough to live amazing moments in my career, all in very different places and at different stages of my personal live.

Sharing food is a way to connect with others, whether it's the food itself, the table, or simply the act of nourishing your body and soul. Food is the universal bond that unites us all and gives us a sense of cultural identity.

I have been cooking for many Michelin star restaurants, for many influent people, royalty, famous sports people, large and high-end events.

I am grateful with all the opportunities I had and I continue facing and I will take the best of all of them.

Specifically at Hilton Malta - what is the experience you are trying to create for your guests through your food and the menu?

The Hilton Malta is an exceptional hotel that offers a variety of food options. I want these

#Q + A

"I WOULD LIKE TO BRING A NEW VISION TO MY DEPARTMENT FROM THE BASE TO THE PLATE, MAINTAINING THE SPIRIT OF HILTON MALTA."

I would like to bring a new vision to my department from the base to the plate, maintaining the spirit of Hilton Malta.

team in decision-making and project implementation, as there are many ongoing projects on our property.

What excited you about this new venture with Hilton Malta? What contribution are you hoping to bring to the team?

As a leader of a team, together with Head Chef Andre Spiteri and Executive Pastry Chef Otis Caruana - how do you maintain a healthy and positive working environment in the kitchen, and how do you collaborate to put forward new new ideas for a new dish or new menu entirely?

In a positive work environment, everyone has the freedom to speak up and share their views.

I encourage my senior team members to do the same and extend this expectation to the whole team.

Everything, the island, the culture, the well known reputation of Hilton Malta within our company, the projects about to come, the team, the management.. It was an easy decision.

Teamwork is crucial in our organisation and we are fortunate to have strong leaders at all levels of our structure. We prioritise giving each leader the opportunity to contribute and involve the

options to be distinct so that our guests can enjoy them according to their specific needs and preferences throughout the day or week.

Furthermore, since we are located on an island in the Mediterranean, it is crucial to maintain a Mediterranean vibe throughout the hotel's atmosphere.

Photo from Left: Andre Spiteri, Head Chef Eduardo Gandia Martinez, Executive Head Chef Otis Caruana, Executive Pastry Chef

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T

he green walls of our tunnel tent glow, light shimmering and flowing in waves, the dawn chorus ebbing, reminding us that time is a wasting.

Waking slowly in cocoons of silk, down and nylon there's delicious sense of lethargy, we’re slow to get moving.

Here, beneath stark basalt mountains on the Isle of Skye, the scent of sun warmed earth and heather flows into the tent.

Still in our bags, there's good natured banter as to who has to leave the comfort of a warm bag to light our stove and get breakfast going.

Grumbling slightly, one of the team wriggles out of the tent, the fly taut with the heat from a cloudless sky.

A rare and unexpected joy here in the far North West of Scotland, where one day of sunshine is a thing to be celebrated.

The contrast in this landscape bewitches, and pulls us into its embrace.

Packs lie in the lee of the tent, the pink loops of our climbing rope wedged underneath a lid, ready for todays scramble along beautiful ridges, the beams of sunlight shading the rock formations, calling to mind a Jacobs Ladder of sorts, ascending to the heavens. >>

Foodie stories off the beaten track with adventure writer and trail-food recipe developer, Kieran Creevy. Images by Lisa Paarvio.

ANOTHER SCOTLAND. 056

#off the trail

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#off the trail Kedgeree

By Kieran Creevy, Cook time: 15min Serves: 2–3

Ingredients

Method

2 cups long grain rice or a mix of long grained and wild rice 500ml water 2 tbsp garam masala powder, or use the mix below

Heat the ghee in a pan, when hot, add the spices and salt.

Cook the fish fillets, skin side down first until crisp then flip and cook for 1-2 minutes more, remove and leave to rest.

1 tsp turmeric 1 tbsp curry leaves 1 tsp mustard seeds 1 tsp black onion seeds

Rinse the rice in clean water, drain the excess starch and add clean water to the top of the rice, and about an inch more.

1 tsp rock salt or sea salt 1 tsp pepper 2 organic duck or chicken eggs, hard boiled the night before and kept fresh in the dry-bag fridge 2 fillets wild salmon or trout Chervil and coriander leaves 1 tbsp olive oil, butter, or ghee

Peel and chop the eggs. Flake the trout fillets into the rice, add the eggs, tear the chervil and coriander leaves and mix well.

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Bring to the boil, with the lid on until fluffy. Season to your taste.

#off the trail

Inside, chilled in this makeshift fridge overnight are wild salmon fillets, and hard boiled eggs, cooked the night before.

Though the hue on the salmon skin is slightly muted, the flesh holds a dark pink hue, far removed from the pale colours of their farmed brethren.

Coming across the farm yesterday added the final element of free range eggs to this mornings breakfast.

Handing over cash, crumpled in a ball to the farmer who raised the animals gives a far greater sense of human interaction than any chip and pin transaction in a supermarket.

These type of exchanges are still an everyday occurrence in the area from which we get the other elements of our meal.

Rice and spices from India markets mingled with the colonials addition of fish and eggs transforming the local dish of kichirī into todays kedgeree.

Though some Kedgeree recipes include curry powder, no self respecting Indian cook would ever resort to the vaguely brown powder sitting in a jar at the back of the cupboard. Use the mix below, or add to it as you will, the flavour will be far better than any pre made mix.

Dried whole spices weigh little, changing the quantities below can greatly alter the flavour of the recipe below so we encourage you to experiment

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#off the trail

Courgette, hazelnut, tomato, and seed bread

By Kieran Creevy, Prep /Cook time: 1 hr 45min Serves: 2–3

Ingredients

Method

500g spelt or wholemeal flour 100g ground hazelnuts 1/2 courgette, grated 50g sun flower seeds 10-12 cherry tomatoes 2 tsp baking powder 100ml olive oil 100g Greek yoghurt Water as needed 2 tsp coarse sea salt 100g mature cheese, grated (optional)

1. Mix together the flour, nuts, courgette, seeds, baking powder and salt. Blend the oil, and yoghurt together, then add to the flour.

Mix well.

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2. Add water, a little at a time until you have a smooth dough. Mix the cheese into the dough. Wrap in cling film and chill for an hour.

Most store bought bread consists mainly of flour, yeast and water. While it’s tasty, for a long day on the trails, you need something that will sustain you longer.

3. Heat the oven to 180 celsius. Grease a tin or any other bakeware, and press the dough into the tin.

Hence our nut, seed and vegetable bread, which has a lower GI.

4. Add the tomatoes, and press well into the dough. Bake for 30 minutes until a skewer inserted into the centre comes out clean.

Remove and allow to cool. For the trail, cut into slices and pack in a Tupperware box.

This will slow the absorption rate, as well as adding more nutrients, better for a long days adventure.

#off the trail

Cranachan, deconstructed

By Kieran Creevy, Prep time: 10min Serves: 2–3

"RASPBERRIES CONTAIN A MINERAL CALLED MANGANESE, WHICH IS NECESSARY FOR HEALTHY BONES AND SKIN AND HELPS REGULATE BLOOD SUGAR."

Ingredients

Method

150g oats 400ml water 2 tbsp wild heather honey 3 tbsp butter 4 tbsp raspberries 4 tbsp strained yoghurt.

1. Bring water to the boil, add the oats and cook. You should have a thick mixture. Add 2 tbsp butter to the mix, and stir in.

2. In a pan, heat up the other tbsp butter. Spoon some of oatmeal into the pan and flatted down to thick disks. Fry on one side, flip and fry again.

3. Spoon into bowls and top with yoghurt, raspberries and honey.

You can also make this dish with cream instead of yoghurt and add a tot of good Scottish Whiskey if you feel like it.

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#sustainability

Top Tips on Seasonality + Sustainability by Simon Rogan

I

ION Harbour by Simon Rogan is the latest outpost for the Michelin-starred Chef, who as well as 3* L'Enclume and 1* Rogan & Co. in the Lake District, UK, has also been awarded prestigious Michelin Green Stars at L'Enclume and Roganic Hong Kong, representing his dedication to sustainable practices.

In Valletta, his signature farm-to-table approach showcases Maltese ingredients overlooking the UNESCO Grand Harbour.

Here, Simon shares his top tips on eating as sustainably and seasonally as you can.

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1. Shop Local This is a great one for both sustainability and seasonality - your local farmers market or store is the best place to find produce grown nearby, which is therefore often in season. Have conversations with the growers, find out what is at its best. I've been overwhelmed by the abundance of produce in Malta - from the seafood, to the fresh Mediterranean fruit and vegetables and foraged herbs we can find on this island. Our favourites in the restaurant are figs, local Maltese honey, the strawberries - and now early season plums; the list goes on.

Not only does shopping locally have an over-

all impact on reducing our collective carbon footprint, it also means you're supporting the farmers and growers in your area, many of which have been doing this for multiple generations.

2. Don't Waste Anything This is something that far too many people don't do - and it's simple once you get into the practice of it. Most leaves can be turned into a simple pesto or garnish; with meat and fish, use the bones and surplus for stock that will improve your next meal ten fold. And think outside the box too - the bartenders at ION Harbour are often found searching for leftover ingredients >>

#sustainability

or 'food waste' to transform into cordials and concoctions for their drinks list.

This tip covers energy too; if you have a pan of water on the hob - can you use it to steam something on top, or if the oven is on can you cook multiple dishes at once.

3. Eat Less Meat We all know we should be more mindful of how much red meat we're consuming - I certainly am.

Luckily, particularly here in Malta, this is made a lot easier by the array of vegetables on offer in order to create some delicious salads in the summer or hearty stews in the winter. Add in some lentils, grains, nuts or seeds to not miss out on protein sources and it's a simple switch up to make.

For the times you are eating meat, make sure you're again buying local - from a butcher or farmer you know and trust.

"SHOPPING LOCALLY MEANS SUPPORTING THE FARMERS AND GROWERS IN YOUR AREA" 063

#star recipe

By Gennaro Contaldo, Prep/Cook time: 75min Serves: 4–6

Parmigiana was originally a dish made with aubergines and came from southern Italy, namely Campania and Sicily, where aubergines grow in abundance. This layered baked dish has, over time, become a popular dish worldwide and has evolved to include other vegetables like courgettes, artichokes, Swiss chard and pumpkin.

Whereas aubergines are abundant during the summer, pumpkin is plentiful during the colder season, especially in rural locations where this autumnal squash provided necessary nutrition for families and so was used in a variety of dishes. I like to coat the pumpkin slices in egg and fry them (as I do with all other vegetables when making Parmigiana). However, if you prefer a lighter version, you could grill or roast the pumpkin slices instead.

1 x 1.4kg (3lb 1oz) pumpkin (you need approx. 1kg/2lb 4oz prepped weight)

3–4 eggs Plain flour, for dusting Abundant vegetable oil, for deep-frying 2 balls of mozzarella cheese (each about 125g/4½oz), drained and roughly chopped 75g (2¾ oz) grated Parmesan cheese For the tomato sauce 2 tbsp extra virgin olive oil 1 small onion, finely chopped 3 x 400g (14oz) cans chopped tomatoes 6 basil leaves Sea salt and freshly ground black pepper

First make the tomato sauce. Heat the olive oil in a saucepan, add the onion and fry over a medium heat for about 5 minutes, then add the tomatoes, basil leaves and some salt to taste. Leave to simmer over a gentle heat for about 25 minutes until thickened.

In the meantime, peel the pumpkin, cut it in half, then into quarters, remove the seeds and then cut into slices about 5mm (¼in.) thick. Lightly beat the eggs in a shallow dish with a little salt and pepper. Dust the pumpkin slices with flour, shaking off the excess,then dip into the beaten egg.

Heat plenty of vegetable oil in a deep frying pan until hot, then add the pumpkin slices (you may need to do this in batches, depending on the size of your pan) and deep-fry for a couple of minutes on each side. Remove using a slotted spoon and drain on kitchen paper to absorb the excess oil.

Meanwhile, preheat the oven to 180°C fan/200°C/gas mark 6.

Line an ovenproof dish with a little of the tomato sauce, then place some pumpkin slices over the top, sprinkle with a little black pepper, dot around some mozzarella, sprinkle over some grated Parmesan and top with some more tomato sauce. Continue making layers like these until you have finished all the ingredients, ending with a final sprinkling of mozzarella and grated Parmesan.

Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue to bake for a further 15 minutes until the cheese has melted and has taken on a golden brown colour. Remove from the oven and leave to rest for about 10 minutes before serving.

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#star recipe

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#spotlight

ART IN FOOD

Serves 4

Lettuce Gazpacho By Tom Peters, Gracy’s Arts & Supper Club Photos by Sean Mallia

#spotlight #1. Lettuce Gazpacho (Left) 2 green chilli, finely chopped seeded 6 shallots, sliced finely on a mandolin 2 cucumber, peeled and seeded.

30g celery leaves 3 garlic cloves crushed 2 Coss roughly chopped 2 Handfuls of chopped chervil 400g Mayonnaise Sea salt ground black pepper to taste Method Process all ingredients in a thermo blender the water content should be enough from the natural ingredients if not add a small amount of water at a time. When the mix is combined to consistency add the mayonnaise, place in fridge until service.

"SARDINES ARE A GREAT SOURCE OF ESSENTIAL NUTRIENTS LIKE OMEGA 3" #2. Sardines (bottom right) 3 whole sardines 10 green olives 1 orange 1 lemon 5 caper berries 1 banana shallot Pinch of espelette pepper High quality olive oil Method Start with filleting the sardines, you can easily remove the scales by running them under some cold water, and rubbing your index finger along the fish starting at the tail to the head.

With a sharp knife carefully remove the filets from the bone. You’ll then need to remove the small thin bones by cutting a ‘V’ shape along the centre of the filet and leaving the skin intact.

Using 50/50 fine salt and caster sugar coat the sardine filets in the mixture and place in the fridge for 45 minutes. Wash them off and set aside for later.

The garnish for this dish is incredibly simple and designed around good quality ingredients so bare that in mind when purchasing your ingredients.

The lemons and oranges to be segmented so you remove all the pith and pips and left with the nice juicy middle segments. Squeeze some of the juice from the oranges and lemons too.

Just remove the stones from the olives and cut them in half. The shallots can be peeled and cut into thin rings, caper berries just into halves also.

Arrange the sardines, and all garnishes. Make a vinaigrette with some olive oil and the juice from the citrus and spoon that over the plate.

Sprinkle a little espelette pepper over the plate and I like to serve this with a slice of grilled sourdough bread.

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BRAD PITT BY LACHLAN BAILEY

Spirit of the Riviera

PHILIPPE MARTINET FINE WINES 239/BB Tower Road Sliema

www.martinet-finewines.com

#spotlight

#3 Toasted Almond Parfait, Blood Peach Sorbet, Fresh Local Peaches

By Tom Peters, Gracy’s Arts & Supper Club

The great thing about this dessert is most of it can be made way ahead of time so if you are making this for a dinner party at home you can take some of the stress out of the day by preparing these a few days ahead. Also Its completely vegan and gluten free. I’ve had many iterations of this parfait on my menus at Gracy’s.

Ingredients for Parfait: 200ml almond milk 50g toasted almonds 40g sugar 20g glucose 4g agar agar 1 vanilla pod ½ lime, zested 2g pink peppercorns 80g aquafaba (the water from a tin of chickpeas) 40g sugar

For the Parfait: You need to prepare this parfait at least 12 hours before intended serving as it needs to fully freeze.

Toast the almonds in the oven until evenly coloured and a nice roasted colour.

Warm the almond milk together with the vanilla, lime zest, peppercorns, sugar and glucose.

Add the toasted almonds to the milk and leave to infuse for 30 minutes.

Strain the milk through a fine sieve, add to a clean saucepan and put on a high heat to boil the milk.

Once boiling add the agar and whisk over a boil for 1-2 minutes.

Transfer this mixture to a tray and place in the fridge to set.

Once cooled it should be set to a jelly. Now you can put this into the blender and blend till smooth, It

should have the same consistency as custard.

Take the water ‘aquafababa’ from a tin of chickpeas and place in a mixing bowl. With a whisk you need to beat this as if it were egg whites and you're making a meringue. The only problem with aquafababa is that it takes longer to make a meringue so if you have an electric mixer this would be the time to use it. Slowly add the sugar to the meringue until you get a perfect, fluffy and glossy meringue.

Now incorporate the almond ‘custard’ and the meringue together and pipe it into a mould or a tray lined with cling film and freeze it.

Ingredients for Sorbet: 200g blood peach puree 20g sugar 30g liquid glucose ½ lemon juice

For the Sorbet: Add all ingredients to a sauce pan and simmer on a medium heat for 2-3 minutes.

Allow to cool and transfer to your ice cream machine and churn until perfectly soft.

Store in the freezer until ready to serve.

To serve: I like to coat the parfait in some chopped almonds which give a lovely crunch to the dish.

You’ll need to carefully remove the skin and stones from the peaches and slice into segments.

The peach should really be the star of the show so make sure you have some perfectly ripe ones for this recipe.

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#Q+A

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#Q+A

Q+A

STEFAN HOGAN TSK – THE SUMMER KITCHEN

SERVED TALKS WITH STEFAN HOGAN, HEAD CHEF AT THE CORINTHIA PALACE’S ‘THE SUMMER KITCHEN’, A SEASONAL CONCEPT FEATURING OUTDOOR DINING IN THE STUNNING SETTING OF THE PALACE GARDENS.

How would you explain the concept of TSK? The concept is simply a selection of dishes that are probably on everyone’s top ten favourites when they think of ‘what shall I prepare as I have some friends over for lunch/dinner’. The majority of the items on the menu are ideally suited for the Mediterranean shared dining experience where a selection of dishes are placed on the table. Everyone can taste everything, and you can order more dishes as you go along.

The Summer Kitchen is located at the beautiful gardens of the iconic Corinthia Palace. How do you feel the setting contributes to the dining experience at TSK? Because of the setting and the location, The Summer Kitchen has this magical feel of being in a private residence with friends enjoying a relaxing summer day. I particularly love that guests are always fascinated by how peaceful and tranquil it is despite being within a residential area. The transformation from lunch to dinner is equally striking as the lit pool with the foliage, and the trees create a truly serene dining experience.

What’s unique about the menu of TSK? We pride ourselves on being a made-from-

scratch kitchen, meaning that we produce the menu in-house from tried and tested recipes. All the dishes are made in small batches to ensure freshness and optimal taste.

Does the menu change throughout the season?

We offer a selection of daily specials that reflect what is best on that day from the markets be it fish, fruit, or vegetables. This, in turn, is an opportunity for the team to showcase their creative talents and create vibrant summer dishes to be enjoyed by the pool.

What importance is given to the sourcing and selecting of ingredients that feature on the menu?

We strive to continuously research purveyors and producers that, like us, are trying to contribute to the overall improvement of the environment. Local ingredients feature on most of the dishes as we work with several small industry suppliers, as we feel it is essential to support the farmers and producers that are keeping our agricultural heritage alive.

What are your favourite dishes on the menu at the moment?

At the moment, I love the ‘pinsas’ we have on the menu, as they embrace the ethos of food we strive to perfect. They are all topped with

some amazing local produce and great ingredients that are produced by people who are specialists in the field. Every ‘pinsa’ on the menu is cooked in our signature wood-burning oven to create a delicious dish that all can share.

Do you feel that the menu is inspired by local elements or traditional cuisine at all? If so, in what way or through which dishes in particular?

The menu is primarily driven by the desire to offer our guests an informal dining experience with dishes they can immediately visualise. The cooking in our wood-burning oven and Mibsasa grill offers a great summer dining occasion, with simply cooked dishes to allow the ingredients to shine.

Are there any special events coming up this season that we can look forward to?

At the moment, we have live music every Tuesday night and will be introducing more live music nights on different days during the week.

Most guests in the day enjoy relaxing by our outdoor pool before indulging in a delicious feast at The Summer Kitchen, and so we will be focusing on maintaining our standards by providing a delicious dining experience with our signature hospitality.

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#spotlight

‘Al Fresco’ dining inspiration, served up by Stefan Hogan, head chef at The Summer Kitchen of the Corinthia Palace Attard. Enjoy the best of Summer produce with a menu crafted around seasonal and local produce.

YELLOW TOMATO GAZPACHO Serves 8, Prep time 20 minutes Ingredients 1 kg yellow tomatoes, peeled (seeds removed) 2 yellow peppers, (seeds removed) 2 cucumbers, peeled (seeds removed) 4 garlic cloves 1 small white onion, sliced 4 slices sourdough bread, crust removed, cut into cubes 60ml olive oil 40ml white wine vinegar 20g icing sugar 2g ground cumin 3g ground black pepper 7g salt

Method Place the tomatoes, peppers, cucumber, garlic, and onion into a mixing bowl and season with the cumin, salt and black pepper.

Cover and refrigerate overnight.

The following day place all the ingredients with the white wine vinegar and icing sugar into a food processor and blend until completely smooth.

Chill well before serving.

Dress plates with chopped heritage tomatoes seasoned with the basil oil, fresh basil, and sea salt. Pour over the soup and serve with crusty bread.

AUBERGINE AND CONFIT TUNA BELLY Serves 4 as a starter or 6 as part of a shared appetiser Prep time: 45 min Ingredients 1 medium sized aubergine 2 large ripe tomatoes 600g sweet peppers, red and green 80ml olive oil 1 chili pepper – optional 1 large red onion 4 garlic cloves Parsley, finely chopped Juice of 1 lemon Salt Ground cumin to taste

Method Chop the aubergines, peppers, onion and garlic. Peel the tomatoes and cut in half.

In a heavy non-stick pan, heat half the olive oil and cook the vegetables until charred and most of the liquid has evaporated. Ideally the vegetables are charred over a hot grill for the authentic taste.

Allow to cool and transfer to a chopping board to chop roughly, do not blitz in a food processor.

Add the remaining olive oil, and season with the lemon juice, cumin, parsley and salt to taste.

Serve topped with confit tuna, soft poached quail eggs, diced fresh tomatoes and chopped parsley. Serve warm pitta bread on the side.

Garnish Selection of heritage tomatoes Basil leaves Basil oil Sea salt Vouni Panayia is a family, artisanal winery in Paphos Cyprus, creating unique high-altitude wines from indigenous grape varieties only. Alina is made from old, bush vine Xynisteri vines, offering intense aromas of citrus, melon, mango, beeswax and white flowers like jasmine. This fresh expression of the grape variety, focused on tropical fruits, with underlying minerality, is a perfect pairing partner for fish dishes, fried and aromatic, herbal recipes.

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#seasonal

#1 Grouper Ceviche with a Citrus Dressing – By Joel, Xerri, Fermented Island, Serves 2, Prep/cook time 1hr

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#seasonal

BRING ON THE HEAT! Joel Xerri, chef and founder of ‘Ferment Island’ hot sauces and preserves, add that extra kick to these seasonal recipes with a variety of his very own condiments, made on the island of Gozo!

Ingredients

Method

500-600g of filleted local grouper (any white fish will do) 2 plum tomatoes, roughly chopped 1 small red onion, thinly sliced 1 avocado, diced 1 tbsp of Ferment Island Jalapeño rings, roughly chopped 1 garlic clove, minced 1 corn on the cob, kernels removed (or a small can of corn) 1/4 cup of melon, finely diced 1 tbsp of freshly chopped mint 2 tbsp of freshly chopped coriander 1 grapefruit, juiced 2 lemons, juiced 4 limes, juiced 1 tsp of honey 1 tsp of Ferment Island seasoned chilli sea salt 1/2 tsp of white pepper

1. Chop up the fish into cubes and set aside in a glass mixing bowl.

To Serve Extra virgin olive oil A few pinches of chopped parsley Lime zest Toasted Maltese Bread

2. In a separate bowl, chop up the tomatoes, onion, avocado, Ferment Island jalapeño rings, garlic, corn and melon and set aside. Add the coriander and mint together in a separate bowl and set aside.

3. Create the dressing by adding freshly squeezed grapefruit juice, lemon juice, lime juice, honey, Ferment Island seasoned chilli sea salt, and white pepper to a blender. Then blend on low for 30 seconds and add directly to the bowl with the fish. Then add the vegetables and set in the fridge for 20 minutes. After the first 20 minutes, remove the ceviche mix from fridge, then add the chopped herbs and give it a good mix.

Place back into the fridge for another 20 minutes.

4. While the ceviche is cooking, you can chop up some parsley to garnish, zest 1 or 2 limes, and toast some fresh Maltese or sourdough bread.

5. Once the ceviche is fully marinated after the 40 minutes, garnish to serve finishing with a drizzle of olive oil. Enjoy with your favourite cocktail and some toasted bread on a nice hot Summer’s day!

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#seasonal

#2 Fried Lampuki Fish Tacos with Green Apple and Coriander Slaw – By Joel, Xerri, Fermented Island,

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#seasonal

Fried Lampuki Fish Tacos with Green Apple + Coriander Slaw Serves 2, Prep/cook time 80Min

Ingredients Ingredients (makes 6 tacos) 600g of filleted Lampuki 1 cup of flour 2 tbsp of garlic powder 2 tbsp of paprika 1 egg, beaten 1 bottle of Lord Chambray San Blas IPA 1/2 white cabbage, shredded 1/2 red cabbage, shredded 3 carrots, shredded 2 green onions, thinly sliced 1 small green apple, finely diced 2 tbsp of coriander, finely chopped 1/2 cup of apple cider vinegar 1/2 cup of olive oil 1 tbsp of brown sugar 1 lime, juiced 6 flour tortillas To serve Sliced limes Ferment Island Taco Sauce

Method: Cut the fish into 6 even fillets and set aside on some paper towel to dry.

In a bowl mix together flour, egg, garlic powder, paprika, salt and pepper and mix together until it clumps together. Then start to whisk and gradually add the beer until mixed evenly to a thin batter consistency that coats your finger. Set aside.

Add the shredded vegetables, green onions and apple to a bowl. In a blender, add the apple cider vinegar, extra virgin olive oil, brown sugar and lime, salt and pepper, and blend for 30 seconds. Once blended add to the slaw and massage for 5 minutes until combined. Place in the fridge for 30 mins or until it’s time to serve.

Meanwhile, heat up a frying pan with 1 inch of vegetable oil to 170-190 degrees celsius. Once heated start by adding the fish fillets in the batter mix going back and forth until they're coated well. Gently drop them into the oil counting down from 5 until they’re fully placed in the pan. Repeat with all and cook for 10 mins or until the fish is golden brown and floating. Set aside on a paper towel once cooked.

While the fish is frying, toast the tortillas. Corn tortillas are best but hard to find.

Once toasted put on a plate and start assembling the tacos. Add the crispy fish, a nice amount of slaw on top and for a bit of heat, add some Ferment Island Taco Sauce for the ultimate experience. Place limes on the side to garnish and enjoy!

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#special Green Gazpacho

By Julia Ripard, – Prep/cook time: 10min – Serves: 6

Ingredients:

Method

1 red onion, peeled an quartered 1/2 clove of garlic, peeled 1/4 of a small ripe green melon, skin removed 1 medium cucumber, whole 1 green pepper, quartered and seeds removed A small bunch of fresh basil 3 tbsp Sherry vinegar 1/4 cup of extra virgin olive oil 1/2 tsp smoke paprika 1 tbsp natural yoghurt per serving Salt and pepper to taste Ice, to serve

Add everything to a high-speed blender and blend till very smooth.

Store in the fridge until ready to serve. Serve on ice with a dollop of yoghurt and a drizzle of olive oil.

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#special Roasted Sardine in Herbs

By Faisal Ahmed Aldeleigan, – Prep/cook time: 1hr, 45min – Serves: 2

Ingredients Sardine marinade: 3pcs sardines 1/8 tsp sea salt ¼ tsp black pepper powder 2g fresh rosemary 2g fresh thyme 20ml olive oil 1 tsp smoked paprika Roasted baby potato: 100g baby potato 1/8tsp sea salt 1/8tsp black pepper powder 10ml olive oil ¼ tsp dry oregano 082

White rice: 250g basmati rice 400ml warm water 1 tsp sea salt 20ml olive oil 5g parsley, chopped 15g carrot, chopped 10g yellow capsicum, chopped Serving: 1pcs, roasted sardine 1 pcs baby potato, halved 1 grilled red chilli 3 pcs grilled cherry tomato, halved 150g cooked white rice

Method Clean the fish unless prepped by your fishmonger. In a mixing bowl add all the ingredients and marinate the sardines.

Meanwhile, add all ingredients for the potatoes to a mixing bowl and mix well.

Place in a preheated oven at 250 degrees Celsius to roast for 15 minutes.

In a cooking pot add the water, salt and oil, bring to the boil until bubbles appear.

Then add the rice and cook for 25 minutes with the lid. Remove from the heat, and spread on a baking tray with the parsley, carrot and yellow capsicum.

Bake the sardines with the vegetables for 20 minutes at 280 degrees Celsius.

To serve, place the baked sardine, baby potato, grilled red chilli and cherry tomatoes, and the cooked rice in separate plates and enjoy it while warm.

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