SERVED #31

THE X3

As autumn rolls in, the light softens and the pace finally slows. It’s a gentle nudge from nature to take a breath, pour something warm, and savour the moments that matter most. This is the season of comfort and contrast, where golden afternoons meet crisp evenings, and kitchens fill with the kind of aromas that make you want to linger just a little longer.

In this issue of Served, we’re celebrating that slow magic — the rich textures, bold ideas, and honest craftsmanship that give food and life their deepest meaning. From the elegant poise of our Stuffed Tenderloin with Beetroot Sauce to the playful brightness of the Quinoa & Couscous Medley and the sweet sophistication of Granola Crowned Panna Cotta, each dish tells a story of connection between ingredient and idea, flavour and feeling, comfort and creativity.

But this issue isn’t just about what’s on the plate. We’re exploring how food speaks through design, culture, and community too. Hunger by Design takes us to the Design Museum Holon, where art and appetite collide in the most imaginative ways, proving that creativity is something you can taste, see, and feel. Meanwhile, The Bull Pavilion in Thailand reminds us that cooking is more than tech-

nique; it’s ritual, rhythm, and reflection. Under a sweeping bamboo canopy, food becomes a kind of meditation.

We raise a glass too, literally, in The Shape of Taste, our deep dive into why glassware is as important as the wine it holds. And we toast to the makers who keep Maltese craftsmanship alive, from Benna’s beloved ġbejna, a symbol of our island’s heritage, to Hammett’s Gastro Bar, where innovation, flavour, and flair take centre stage in every plate.

Autumn, after all, is about balance, warmth and freshness, nostalgia and new ideas. It’s about slowing down enough to notice the details: the crunch of roasted pecans on a salad, the first sip of something bubbly at brunch, the laughter that spills over the table long after dessert’s gone.

So pour yourself a glass, get cosy, and dive in. Here’s to the stories, the people, and the plates that remind us why food will always be more than a meal. It’s a mood, a memory, and a celebration of the season we’re in.

And since Christmas is just around the corner, don’t miss out on the gorgeous Tettiera Advent Calendar. It’s the perfect gift for tea lovers, and trust us, it will sell out fast, so get your hands on one while you can!

Enjoy the issue — and we’ll see you again in next month. Big Love, — The Served Team

Editor: Sam Psaila

Art Direction: VOCĀB®

Contributors: Daleigan

Sabine Elridge

Elisa Eder

John Edwards

Eduardo Gandia Martinez

Miles Kaviraj

Jasper Linwood

Lena Marlowe

Eunice Muscat

Theo Nakamura

Petros Skarmoutsos

Amira Solano

Advertising: 7788 0300

Printing: Print It

Tettiera Presents: 25 Days of the Advent Conservatory

A Tea & Botanical Journey Step into a world where every morning begins with wonder. Discover 25 days of artisan teas, botanical infusions, and Mediterranean magic, each gift inspired by Malta’s wild beauty and the serene spirit of the Conservatory. Limited to just 100 pieces, pre-order now at www.tettiera.com EUR150

..."INTRODUCTING THIS EDITIONS' TALENT"...

Chef 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.

Chef Lara Hansen is a home cook known for her refined yet heartfelt approach to cooking. Trained in Mediterranean cuisine, she blends classic techniques with bold, seasonal flavours inspired by her travels. Her dishes celebrate simplicity, colour, and balance, food that tells a story. For Served Magazine, Lara brings her creative flair to the table, transforming everyday ingredients into elegant, memorable experiences..

Inspired by her mother’s soulful home cooking and the vibrant energy of Chez Philippe, where he first fell in love with the rhythm of the kitchen, She brings heart and precision to everything he creates. His cooking style is seasonal, fresh, and local, rooted in Maltese tradition yet open to global influences. Whether crafting a comforting chicken broth or reinventing a classic rabbit stew, he believes food is about care, connection, and creativity.

A wine expert, who has called Malta home for the past seven years. Armed with a master's degree in marketing management, Petros has amassed extensive experience in the HORECA sector, excelling as an operations manager in both Greece and Malta. Known for his talent in curating impressive wine lists and cocktail menus, he has found his niche as the Wine Manager for Farsons Group since 2021.

"THE COOL BREEZE OF AUTUMN MEETS THE WARMTH OF CULINARY CREATIVITY. THIS EDITION CELEBRATES THE FLAVOURS OF THE SEASON, FEATURING TALENTED CHEFS WHO BRING COMFORT, COLOUR, AND PASSION TO THE PLATE WITH INSPIRING SEASONAL RECIPES."

Faisal Ahmed Aldeleigan

Eunice Muscat

Lara Hansen

Petros Skarmoutsos

“TREAT YOURSELF TO SOME OF THE DEL

HUNGER BY DESIGN

Exploring the intersection of food and creativity, how design shapes desire, emotion, and the very way we experience eating.

A TAKE ON PASTA SALAD

A vibrant beetroot spaghetti salad with grilled shrimp, chimichurri, and pomegranate.

SPEARS ALL SEASON

Celebrating asparagus in all its forms, tender, fragrant, and fleeting. A tribute to this green jewel and its endless versatility.

THE SHAPE OF TASTE

The right glass transforms wine beyond the bottle — revealing its true story, aroma, flavour, texture, and character.

THE LANGUAGE OF FLAVOUR

Chef Eunice Muscat shares her story, a celebration of rhythm, memory, and the soulful simplicity of seasonal, heartfelt cooking.

SIMPLY SALMON

ICIOUS RECIPES THIS SEASON BRINGS”

PIMP MY BRUNCH

A playful, sophisticated guide to pairing wine with brunch, from sparkling mornings to savoury classics, elevate every dish and moment.

44 16 33

FOLK FOOD

A celebration of Malta’s beloved Gbejna, from ancient roots to modern craft, Benna preserves a timeless taste of tradition.

50

ORZO SEAFOOD & LOBSTER

Luxurious and deeply indulgent — orzo folded into creamy lobster bisque with tender prawns, mussels, and clams for pure seaside comfort.

HERE TO STAY

Kave Home’s Here to Stay celebrates timeless design, emotional connection, and enduring craftsmanship—creating pieces that become part of our lives.

54

STUFFED BEEF TENDERLOIN

Grilled stuffed beef tenderloin with beetroot sauce, spinach, and sundried tomato—served with seasonal vegetables, dill, and cranberries.

72

THE BULL PAVILION

At Zabb e Lee Cooking School, Chiangmai Life Architects’ bamboo Bull Pavilion blends food, culture, and sustainability—turning Thai cooking into artful meditation.

“AUTUMN INVITES US TO LINGER — OVER SIMMERING POTS, GOLDEN AFTERNOONS, AND THE QUIET JOY OF COMFORT FOUND IN FLAVOUR AND GOOD COMPANY.”

16. Pimp My Brunch

A playful, sophisticated guide to pairing wine with brunch, from sparkling mornings to savoury classics, elevate every dish and moment.

18. Spears All Season

Celebrating asparagus in all its forms, tender, fragrant, and fleeting. A tribute to spring’s green jewel and its endless versatility.

26. The Language of Flavour

Chef Eunice Muscat shares her story, a celebration of rhythm, memory, and the soulful simplicity of seasonal, heartfelt cooking.

33. Kave Home

Kave Home’s poetic campaign celebrates timeless design and the emotional bonds between people, places, and the objects that truly endure.

34. Hunger by Design

Exploring the intersection of food and creativity, how design shapes desire, emotion, and the very way we experience eating.

44. Ġbejna: Malta’s Tiny Treasure with a Rich Legacy

A celebration of Malta’s beloved cheeselet, from ancient roots to modern mastery, Benna preserves a timeless taste of tradition.

46. Simply Seafood

Salmon reimagined, smoky, citruskissed, and perfectly balanced with creamy tomato sauce, sautéed asparagus, black beans, and mint caviar elegance.

60. The Shape of Taste

Discover how the right glass transforms wine, revealing aroma, texture, and flavour in a sensory experience beyond the bottle.

64. Inspired by the season

Eunice Muscat creates a celebration of balance, vibrant seafood, crisp salads, and effortless dishes bursting with colour, texture, and coastal creativity.

72. Travel: The Bull Pavilion

A breathtaking bamboo structure where Thai culture, architecture, and cuisine unite, transforming cooking into an art of rhythm and reflection.

78. Stay Sweet

A vibrant fusion of mango, chia, and cream cheese, layered with cranberry caviar and maple coral chips for tropical elegance.

Scan the QR code to discover hundreds of mouthwatering recipes waiting for you!

Words Petros Skarmoutsos – Farsons

PIMP MY BRUNCH WHICH WINES & WHY WHEN BRUNCHING

The Ultimate Guide to Wine for Every Brunch

Brunch is no longer just a lazy Sunday indulgence. It’s a ritual, a social event, and a chance to slow down with friends while enjoying good food and even better drinks. Plates overflow with sweet and savoury dishes, and the right glass of wine can turn a simple meal into something truly memorable. If you’ve already mastered eggs benedict, fluffy pancakes, and perfect avocado toast, it’s time to take things up a notch with wines that elevate brunch from casual to chic.

Sparkle Before Noon

No brunch feels complete without bubbles. While Prosecco and Cava keep things fun and easy, you can lift the experience with a refined Crémant or Champagne. Their bright acidity and freshness balance rich dishes like eggs

florentine or smoked salmon bagels, while their lively fizz adds a celebratory touch that suits a late-morning feast. For something playful, try a sparkling rosé. It pairs beautifully with fruit, pastries, and even fried chicken.

Whites That Brighten the Plate

Brunch sits between breakfast and lunch, which makes versatility key. A crisp Sauvignon Blanc complements eggs, herbs, and lighter plates. For something rounder, a lightly oaked Chardonnay adds depth to buttery quiches or croque monsieur. If you are leaning toward Mediterranean flavours such as tomatoes, olives, or feta, a Vermentino or Albariño makes a refreshing match.

Rosé All Day (Especially at Brunch)

Rosé is a natural fit for the brunch table. Its delicate fruit and gentle acidity pair perfectly with everything from fresh salads to charcuterie. Pale, Provence-style rosés feel effortlessly elegant, but deeper rosés can stand up to

savoury dishes like shakshuka or roasted vegetables. As a bonus, rosé looks gorgeous in the glass, making every table more inviting.

A Red for the Bold

Yes, red wine has a place at brunch. Keep it light and fresh. A chilled Pinot Noir pairs beautifully with mushroom omelettes, smoked meats, or a brunch burger. For a juicier option, try Beaujolais or Grenache, which bring bright fruit and soft tannins without overpowering the food.

The Secret Weapon: Dessert Wines

If your brunch leans toward the sweet side with waffles, French toast, or fruit tarts, dessert wines are your best friend. Moscato d’Asti brings gentle fizz and floral sweetness, while a glass of Muscat de Beaumes-de-Venise or ice wine turns pastries into something unforgettable. Just remember, the wine should always be sweeter than the dish to keep the flavours in harmony.

Brunch, Elevated

Whether you’re toasting with Prosecco at Hammett’s or recreating the magic at home, the right wine turns brunch into an occasion. After all, the best pairings aren’t just about taste — they’re about fun, friendship, and that perfect touch of sparkle before noon. Inspired by Hammett’s Gastro Bar, our top brunch pairings celebrate an Asian twist on the classic — bold, creative, and effortlessly stylish.

Soufflé pancake, whipped cream, maple syrup, blueberry

Pair with: Moscato d’Asti

Delicate bubbles, floral aromas, and gentle sweetness turn these fluffy pancakes into a dream pairing. Moscato’s light fizz mirrors the pancake’s texture, while its fruitiness plays perfectly with blueberries and maple syrup. Try Fontanafredda Moscato d’Asti Le Fronde for a premium touch.

"BRUNCH IS NO LONGER JUST A LAZY SUNDAY INDULGENCE, IT’S A RITUAL."

Korean Omelette (v)

Soft omelette, spring onion, kimchi, gochujang sauce, soy glaze

Pair with: Off-dry Riesling

Vibrant acidity and a touch of sweetness make Riesling the perfect partner for the punchy spice of gochujang and the tang of kimchi. Each sip refreshes the palate, letting the dish’s savoury complexity shine. Try Schloss Johannisberg Riesling Feinherb Gelblack for balance and lift.

Sliema | Saturday and Sunday, 11 am to 2 pm

Pair with: Sparkling Rosé

The salty-sweet crunch of bacon and the richness of egg meet their match in a chilled glass of sparkling rosé. The bubbles lift the umami of the hoisin, while the wine’s fruitiness complements the bao’s softness beautifully. Try Segura Viudas Cava Rosé for a great pairing.

At Hammett’s Gastro Bar, East meets West in a bold mix of flavour and creativity. From modern takes on brunch classics to fusion favourites like their famous Gua Bao buns, every dish is designed to surprise and delight. The Bottomless Brunch (€26 per person) includes two hours of free-flowing Serena Prosecco and a dish of your choice. Because nothing says weekend quite like a glass that never runs dry.

"AS THE DAYS GROW COOLER, HAMMETT’S GASTRO BAR BRINGS YOU DISHES THAT WARM THE SOUL AND SPARK INSPIRATION."

Gua Bao Buns, crispy bacon, fried egg, hoisin sauce

"Life’s better with a side of spears."

Words: Marcie Olson, Served Kitchen

SPEARS ALL SEASON

sparagus is more than just a vegetable, it’s a ritual, a signpost of the season, and a fleeting delicacy that chefs and home cooks alike eagerly anticipate. Its arrival in markets signals the true beginning of the growing season, when tender green spears push through warming soil and fill baskets with promise. Though asparagus can now be found year-round thanks to imports, nothing rivals the snap, fragrance, and gentle sweetness of freshly harvested local asparagus in April. For a few brief weeks, it becomes the star ingredient, one worth celebrating at every table.

A Brief History

Asparagus has traveled a long path from ancient fields to the plates of modern gourmets. The Romans adored it, praising both its delicate taste and supposed medicinal powers. So revered was the vegetable that they devised special methods to transport it long distances, even freezing it in snow to preserve its prized freshness. Centuries later, asparagus experienced a renaissance of its own, gracing the lavish banquets of kings, queens, and aristocrats across Europe. In 17th-century France, it earned the nickname “the food of kings,” adored by Louis XIV, who ordered it cultivated in his royal gardens at Versailles.

That regal reputation never fully disappeared. Today, asparagus retains an aura of refinement, appearing on fine-dining menus in the spring as a mark of seasonality and elegance. Yet it has also become beloved in more casual kitchens, where its simplicity is its strength. Whether charred on a backyard grill or tucked into a farmer’s market frittata, asparagus has transcended its royal roots to become a democratic delight.

Flavour and Versatility

What makes asparagus so irresistible is its balance of subtlety and character. Its flavour sits somewhere between grassy freshness and nutty sweetness, while its texture offers the best of both worlds, crisp yet tender, juicy yet structured. Unlike many vegetables that require coaxing, asparagus needs very little to shine.

A drizzle of olive oil and a scatter of sea salt before roasting brings out caramelized depth. A quick steam and splash of lemon keeps it bright and lively. Shaved raw into ribbons, it becomes an unexpected salad, dressed simply with olive oil, parmesan, and a hint of pepper. Its natural versatility makes it a willing partner to almost any plate: luxurious alongside poached salmon, cozy with a golden-yolked fried egg, indulgent wrapped in prosciutto, or classic with hollandaise in the timeless dish asparagus à la Flamande.

Chefs love it for its adaptability, it can be pickled, puréed, grilled, or even tempurabattered, while home cooks appreciate its speed and ease. In under ten minutes, asparagus can be transformed into the centerpiece of a meal.

Health Benefits

Asparagus isn’t just delicious — it’s a powerhouse of nutrition. Low in calories yet dense in vitamins, it’s rich in A, C, E, and K, plus folate, which plays a crucial role in cell growth and repair. Its high fiber content supports digestion and helps maintain steady energy levels, while its antioxidants, including glutathione, work quietly to protect the body from oxidative stress.

For centuries, asparagus has also been valued as a natural diuretic, helping the body shed excess water and salt, something the Romans noted long before modern nutrition confirmed it. With its blend of nourishment and lightness, asparagus feels almost tailor-made for spring,

when our palates crave foods that are as restorative as they are flavourful.

A Seasonal Ritual

Perhaps what makes asparagus so beloved is its fleeting nature. Unlike vegetables that linger in the market for months, asparagus appears for only a short window in most regions. This brevity elevates it from everyday fare to a once-a-year celebration, much like strawberries in June or figs in late summer. Food lovers savor the ritual: the first bunch spotted at the farmers’ market, the rush to cook it while it’s at its sweetest, the inevitable farewell until next year.

In Malta, the picture is similar. Cultivated asparagus (Asparagus officinalis) is grown locally but follows a seasonal cycle, with its prime harvest falling between April and June. Beyond this window, spear production is limited, and most of what appears on supermarket shelves is imported. Malta also has its own wild relative, Asparagus aphyllus, which grows in rocky landscapes and can produce occasional shoots outside the main harvest period. These wild spears are often foraged, though they are smaller and less predictable than cultivated varieties. Together, they highlight asparagus’ dual personality: a treasured crop in the fields and a wild plant clinging to Mediterranean stone walls and countryside paths.

Cooking Tips

To make the most of asparagus, freshness is key. Look for spears that are firm and upright, with tightly closed tips and a vibrant color. Thicker stalks excel when grilled or roasted, developing smoky edges and a meaty bite, while thin spears are perfect for quick sautéing or tossing raw into salads. Always trim or snap off the woody ends before cooking, and if you’re blanching, remember to plunge the spears into ice water afterward to lock in that vivid green color.

Prep/Cook time: 25min, Serves: 2

ASPARAGUS RISOTTO

THIS CLASSIC IS COMFORT IN A BOWL, CREAMY, GREEN, AND FRAGRANT, CAPTURING THE FRESHNESS IN EVERY, DELICATE SPOONFUL.

For the broth begin by roughly chopping onions, leeks, carrots, celery, and the woody ends of the asparagus stalks. Place everything in a large pot, cover with cold water, and add a bay leaf, a few parsley stems, and a pinch of salt. Bring it slowly to a simmer and let it cook gently for about an hour, skimming away

Ingredients:

200 g (1 cup) Carnaroli or Arborio rice

1 small onion or shallot, finely minced

300 g (10 oz) fresh asparagus

750 ml (3 cups) vegetable broth, kept warm

30 g (2 tbsp) butter, divided (half to cook, half to finish)

2 tbsp olive oil (optional, some use only butter)

60 ml (¼ cup) dry white wine

40 g (cup) Parmigiano Reggiano, freshly grated

Salt and freshly ground black pepper, to taste

Method:

Trim the woody ends from the asparagus and discard them. Cut off the tender tips and set them aside for later, then slice the remaining stems into small pieces about one to two centimetres long. To bring out the asparagus flavour, make a light asparagus broth: add the trimmings and sliced stems (except the tips) to the vegetable broth and let them simmer gently for fifteen to twenty minutes. Strain the broth and keep it warm over low heat.

any foam. If you want it autnentic, avoid strong flavours like garlic or rosemary, which could overpower the dish.

Once the broth has reduced slightly and developed a gentle sweetness, strain it through a fine sieve and keep it warm on the stove.

In a wide, heavy-bottomed pan, melt half of the butter together with the olive oil, if you are using it. Add the finely minced onion or shallot and let it cook very gently over medium-low heat until soft and translucent, taking care not to let it brown. Once the onion is tender, add the rice and stir constantly for a minute or two, toasting the grains until they are hot and slightly translucent at the edges. This step, known as tostatura, helps the rice cook evenly and develop a nutty aroma.

Pour in the white wine and stir until it has completely evaporated. Begin adding the hot asparagus broth one ladle at a time, stirring frequently. Each time the liquid is almost absorbed, add another ladleful. After about eight minutes of cooking, stir in the sliced asparagus stems.

Continue adding broth gradually, allowing the rice to absorb it slowly while releasing its starch to create a creamy texture. The process should take around eighteen minutes in total, until the rice is tender but still al dente.

Use this hot stock to cook the risotto gradually, adding a ladle at a time so the rice releases its starch and absorbs the fresh, green essence of the vegetables. A well-made stock gives asparagus risotto its signature creamy texture, subtle aroma, and clean, springlike taste, the hallmark of authentic Italian cooking.

A few minutes before the rice is done, add the asparagus tips so they stay bright and tender. When the risotto is ready, remove the pan from the heat and stir in the remaining butter and the grated Parmigiano Reggiano. Season to taste with salt and freshly ground black pepper, then cover the pan and let it rest for one or two minutes. This final step, called mantecatura, gives the risotto its rich, silky consistency.

Serve immediately on warm plates, letting the creamy rice spread slightly. If you like, finish with a drizzle of good olive oil or a few raw shaved asparagus tips for a fresh touch.

Prep/Cook time: 35min, Serves: 4

CREAMY ASPARAGUS SOUP

"BRIGHT, GREEN, AND SERIOUSLY SMOOTH — THIS ASPARAGUS SOUP IS SPRING’S GLOW-UP IN A BOWL."

Ingredients:

500g fresh asparagus, trimmed and chopped (reserve a few tips for garnish)

1 tbsp olive oil or unsalted butter

1 small onion, finely chopped

1 garlic clove, minced

1 medium potato, peeled and diced (for extra creaminess)

750ml vegetable or chicken stock

100ml fresh cream (or substitute with Greek yogurt for a lighter version)

Salt and freshly ground black pepper, to taste

Optional garnish: a drizzle of cream, Parmesan shavings, olive oil, or microgreens

Method:

Prepare the asparagus

Trim off the woody ends and chop the spears into 3–4 cm pieces. Set aside the tips for later.

Sauté the aromatics

In a large pot, heat the olive oil or butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.

Add the vegetables

Stir in the chopped asparagus (except the tips) and the diced potato. Season lightly with salt and pepper, then pour in the stock. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the asparagus and potato are tender.

Blanch the asparagus tips (for garnish)

While the soup simmers, blanch the reserved asparagus tips in boiling salted water for 2–3 minutes until bright green and tender. Drain and cool under cold water to keep their colour.

Blend the soup

Remove from the heat and blend using an immersion blender (or transfer to a stand blender) until smooth and creamy. Return to the pot.

Add the cream

Stir in the fresh cream and warm gently over low heat. Adjust seasoning with salt and pepper. If you prefer a thinner soup, add a splash more stock.

Serve

Ladle into warm bowls and top with the asparagus tips. Garnish with a drizzle of cream, a few Parmesan shavings, or a swirl of olive oil.

Chef’s Tip

For an elevated touch, finish with a squeeze of lemon juice or a hint of truffle oil just before serving, it enhances the freshness and adds a subtle layer of luxury.

(REWS) GRANTS FOR GREENER CHOICES

The Regulator for Energy and Water Services (REWS), under the Ministry for the Environment, Energy and Public Cleanliness, is promoting sustainability through various support schemes that help households save energy and water, cut bills, and make greener choices.

The latest initiative, “Iftaħ u Ixrob” (Open the tap and drink), encourages people to enjoy tap water daily by improving its taste with activated carbon filters. There was once the perception that tap water wasn’t good because of its taste. Tap water was, and still is, safe, but now its taste is also being improved.

Following major upgrades by the Water Services Corporation, Malta and Gozo now enjoy the same great-tasting tap water everywhere. Chlorides and chlorine levels have been reduced by 30%, and over 70% of the supply now comes from reverse osmosis, guaranteeing top quality. Malta’s tap water also exceeds the strictest EU standards for safety and taste.

To make it even better, the Government, through REWS, is offering a 60% grant (up to €100) on activated carbon filters. Launched in March 2025, the Tap Water Scheme helps reduce single-use plastic bottles, lower costs, and make drinking water more convenient. By July 2025, REWS had already received 1,339 applications. People are switching to tap water because it’s mineral-rich, eco-friendly, affordable, and saves the hassle of carrying heavy bottles stored in the sun.

TYPES OF FILTERS AVAILABLE THROUGH THE SCHEME:

> Under-Sink Filters: Installed neatly under your kitchen sink, offering long-lasting filtration with minimal maintenance.

“TAP WATER IN MALTA NOW EXCEEDS THE STRICTEST EU STANDARDS FOR SAFETY & TASTE”

> Countertop Filters: Compact, portable, and easy to maintain — no installation required.

> Filter Jugs: The most affordable, portable option, with simple cartridge replacement.

> Faucet-Mounted Filters: Space-saving, directly attachable to your tap, with easy cartridge replacement.

From 1 July 2025, vulnerable households began receiving personalised vouchers of €100, redeemable for an activated carbon filter from participating retailers. These vouchers are valid until the end of 2025 and aim to support wider access to quality tap water. Vouchers were issued to over 13,000 beneficiaries, with more than 250 vouchers have been redeemed since July.

HOW TO APPLY:

1. Buy and install an activated carbon filter.

2. Apply to REWS within six months of purchase. For more details and to download the application form, visit www.rews.org.mt or apply online. You can also call 2295 5000 or email enquiry@rews.org.mt.

To view participating retailers for the voucher scheme, visit www.waw.org.mt.

At REWS, we believe in a greener Malta — one grant at a time.

Iftaħ u Ixrob – Open the tap and drink!

The Language of Flavour.

FROM HER MOTHER’S SOULFUL COOKING TO THE HIGH-ENERGY BUZZ OF CHEZ PHILIPPE, EUNICE’S JOURNEY PROVES THAT FOOD IS NEVER JUST ABOUT FLAVOUR. FOR HER, IT’S RHYTHM, MEMORY, AND THE JOY OF CREATING DISHES THAT CONNECT PEOPLE. SEASONAL, FRESH, AND LOCAL — THAT’S HER PHILOSOPHY, WHETHER SHE’S SIMMERING BROTH IN WINTER, GRILLING IN SUMMER, OR ADDING JUST THE RIGHT KICK OF CHILLI.

What’s your earliest food memory and is it something you still draw inspiration from today?

My earliest food memory is tied to two very special places: my mother’s kitchen and a restaurant called Chez Philippe. My mum’s cooking was simple but full of soul; every dish told a story. At Chez Philippe, where I later worked, I remember being captivated by the energy, the smells, and the precision in the kitchen. These early impressions still inspire everything I do today. They taught me that food isn’t just about taste—it’s about care, connection, and creativity.

When did you first realise you wanted to become a chef? Was there a moment that sealed it for you?

It started at Chez Philippe, where I was originally working front-of-house as a waiter. I was surrounded by a variety of cuisines and got to meet people from all walks of life. The energy of the kitchen drew me in. I found myself watching, learning, and slowly falling in love with the rhythm of it all. I realised I didn’t just want to serve food; I wanted to create it.

Do you have a go-to comfort dish that you love to cook when you're off the clock?

Chicken broth in the winter and grilled meat with salad in the summer. Simple, satisfying, and seasonal.

How would you describe your cooking style in three words?

Seasonal, fresh, local.

What’s the ingredient you can’t live without—and why?

Chilli—it adds just the right amount of heat and brings depth to so many dishes.

Is there a dish you’ve created that you’re especially proud of? Tell us the story behind it.

One that stands out is a traditional Maltese rabbit stew I cooked for my boss, Paul. It felt good to take something from my roots and make it my own.

Where do you usually find your inspiration—travel, people, books, ingredients?

All of those. Travelling, reading, and local markets especially—they always spark new ideas.

What’s your idea of the perfect dinner party? Who’s there, and what are you serving?

A casual mix of family and friends, with a spread of nibbles, vegetables, salads, and either fish or meat. Easygoing but full of flavour.

What’s the most unexpected lesson you’ve learned in the kitchen so far?

To switch off everything.

Quickfire: sweet or savoury? Bold or subtle? Plated or rustic?

Savoury, subtle, plated.

Prep/Cook time: 25min, Serves: 2

SALMON AVO BOATS

A FRESH AND ELEGANT DISH THAT’S PERFECT FOR A LIGHT LUNCH OR BRUNCH. CREAMY AVOCADO HALVES ARE FILLED WITH HERBED CREAM CHEESE AND TOPPED WITH DELICATE SLICES OF SALMON GRAVADLAX. FINISHED WITH ZESTY GARNISHES, THESE BOATS ARE SIMPLE, SATISFYING, AND FULL OF FLAVOUR.

Avocado Boats with Salmon Gravadlax, Cream Cheese & Herbs

Ingredients

1 ripe but firm avocado, halved and pitted

80–100g (3–3.5 oz) salmon gravadlax, sliced

2–3 tbsp cream cheese (plain or herbed)

1 tsp lemon or lime juice

1 tbsp chopped fresh herbs (dill, chives, parsley or a mix)

Freshly ground black pepper

Optional garnish: capers, lemon zest, microgreens, or red onion slivers

Method

Cut the avocado in half and remove the pit. If the cavity seems small, use a spoon to gently scoop out a bit more flesh to create space for the filling. Drizzle each half with a little lemon or lime juice to keep the avocado from browning. In a small bowl, mix the cream cheese with the chopped herbs and a few grinds of black pepper. For added brightness, you can stir in a squeeze of lemon juice or a touch of horseradish if desired.

Recipe: Eunice Muscat

Spoon the herbed cream cheese into the center of each avocado half. Fold or roll the slices of salmon gravadlax and gently nestle them on top or partially into the cream cheese filling. Garnish with extra herbs, capers, lemon zest, red onion slivers, or microgreens for added flavor and visual appeal.

Serve immediately with crusty bread, rye toast, or cucumber ribbons for scooping.

There’s something quietly luxurious about dishes that don’t try too hard. This one is proof. Silky avocado, cool and green, meets folds of salmon gravadlax and a cloud of herbed cream cheese — the kind of combination that feels both effortless and refined.

It's a play of contrasts: creamy against cured, citrus against salt, richness lifted by herbs and a touch of zest. It’s a dish made for slow mornings or lingering lunches, the kind that asks for good bread, a chilled glass of something crisp, with nowhere in particular to be.

SANDERO

Also available with an automatic gearbox! starting from €17,900

DaciaMalta

Here to Stay: Kave Home’s Tribute to the Things That Endure

KKave Home, the Girona-born design house with over 140 stores across five continents, has unveiled Here to Stay, a campaign that celebrates the timeless bond between people and the objects that make a house a home.

Marking the next chapter in Kave Home’s evolution, Here to Stay is more than a campaign; it is a manifesto. It reflects a vision that has guided the brand for over four decades: to create pieces built to last, both physically and emotionally. Following the brand’s rebranding in March 2025, this new creative direction deepens Kave Home’s commitment to thoughtful design and enduring quality.

Objects That Become Part of Our Lives

In a world defined by constant motion, Kave Home encourages us to slow down and reconnect with what truly matters. The home, they remind us, is not defined by walls or square footage; it is made up of stories, rituals, and the cherished objects that carry them forward. Each piece tells a tale, not only through its material

form but through the moments it witnesses and the memories it holds.

Kave Home’s design philosophy centres on longevity, both in construction and in character. Their collections embody a balance between contemporary design and timeless aesthetics, crafted from high-quality materials that stand the test of time. It is a deliberate shift away from disposable design and towards creating legacies that endure.

A Campaign that Moves Beyond the Frame

Filmed in the golden countryside of l’Ametlla del Vallès, near Barcelona, the Here to Stay campaign transforms this philosophy into poetic imagery. Directed by the &Rosàs agency, the film opens with a woman reading quietly in her living room. As she turns a page, the walls dissolve, the furniture rises, and the scene opens into a field of wheat bathed in Mediterranean light.

The visual metaphor is powerful: some objects drift away while others remain, symbols of the

enduring connections that make certain pieces part of who we are.

The campaign moves beyond traditional furniture advertising, instead offering a meditative reflection on belonging, identity, and permanence. It is a celebration of the slow beauty of life, and of the spaces that hold it.

Design with Purpose: Since its founding in 1984, Kave Home has been shaped by the essence of the Mediterranean — its warmth, simplicity, and deep connection to craft. From material selection to the partnerships it fosters, the brand remains grounded in its founding values: family roots, respect for people, and a love for honest design.

In Here to Stay, Kave Home affirms that good design is not about trends but about timelessness; about creating pieces that grow with us, that witness our lives, and that quietly, gracefully, become part of who we are.

Discover more at www.kavehome.com

HUNGER BY DESIGN

AAt Served, we’re not just chasing flavour, we’re chasing the story behind it. Food doesn’t live only on the plate; it’s in the rituals, the branding, the hype, the way desire is designed long before the first bite. Which is exactly why we found ourselves at Design Museum Holon, where the exhibition FOOD is busy turning the edible world into an Instagrammable, multisensory playground.

This isn’t a polite stroll past a few pretty objects. FOOD is an all-out banquet for the senses: over 200 works, from global design heavyweights to provocative newcomers, all wrestling with the same question, how does design shape our hunger? The answers are as playful as they are unsettling. Expect knitted steaks, fast-food wrappers transformed into sacred geometry, colour-bending illusions, and even a machine that simulates the human digestive tract in all its uncomfortable glory.

For us at Served, it’s the perfect kind of field trip, bold, clever, a little irreverent, and guaranteed to leave you hungry, but not necessarily for dinner. >>

Food doesn’t just feed us, it seduces, performs, and occasionally misbehaves. Before flavour ever makes contact with the tongue, appetite is already in full swing. The hiss of oil as an egg hits the pan, the earthy perfume of sourdough cracking open, the glossy tease of a peach on the brink of collapse, these are the opening acts in the theatre of hunger. Eating, after all, is never just biological. It’s culture, it’s politics, it’s branding, it’s theatre. Enter FOOD, Design Museum Holon’s latest blockbuster exhibition (open until 11 November 2023), where dining is dissected, redesigned, and, yes, Instagramready.

FOOD isn’t a show, it’s a feast. Across the museum’s sweeping, sculptural spaces, more than 200 works by designers and artists are plated up, from witty object design to immersive, full-on installations. Expect sharp contrasts: playful gestures next to visceral provocations; conceptual cool beside the gloriously grotesque. Together, they serve one burning question: how does design shape the way we crave, consume, and remember food?

Some highlights are cheeky, others downright shocking. A knitted steak, soft and ironic, flips carnivorous indulgence into cosy domestic craft.

Wim Delvoye’s notorious Cloaca machine, essentially a mechanical digestive tract, growls away with clinical precision, producing excrement as its grand finale (not for the squeamish). A Junk Food Mandala transforms discarded wrappers into kaleidoscopic icons, reframing consumer waste as something almost holy. Elsewhere, international stars, Naoto Fukasawa, Ron Arad, Studio Lernert & Sander, push food into the realm of commentary and spectacle. This isn’t dinner; it’s design with a side of provocation. >>

..."Some highlights are cheeky, others downright dramatic. A knitted steak, soft and ironic, flips carnivorous indulgence into cosy domestic craft"...

"At Design Museum Holon, food is reframed not as

sustenance, but as mirror, stage, & battleground."

"A GLIMPSE INTO TOMORROW’S APPETITES — WHERE DESIGN, DESIRE, AND DISGUST CONVERGE. IT’S PART ART, PART SPECULATION, PART FEVER DREAM."

Chief Curator Maya Dvash frames it as the next logical step in Holon’s sensory journey. “We’ve explored vision, we’ve explored sound. Taste was inevitable. Food is the ultimate curated experience, every idea reflects choices that reveal who we are, how we live, and what we value.”

The exhibition unfolds like a tasting menu with three courses. The main show, curated by Liora Rosin and Dana Benshalom, dives into food as seduction, the shimmer of glaze, the fizz of carbonation, the crunch that exists as much in our imagination as our mouths.

The Peripheral Corridor Gallery serves Colored, curated by *Lior Hermoni Gati. It’s a feast for the eyes that proves colour isn’t garnish, it’s power. Pink reads as indulgent, green signals wellness, black is transgressive. Every hue whispers to our subconscious before we’ve even taken a bite.

And then comes dessert: A Taste of the Future in the Design Laboratory, curated by Talia Yanover. It’s part art, part speculation, part fever dream. With AI, scent, and interactive design, it asks what tomorrow’s horror foods might look like: lab-grown luxury cuts, zero-waste snacks, algae chic, climate-conscious menus engineered for TikTok virality. You’ll leave wondering whether

your poor grandchildren will be left craving burgers… or bio-pods.

But FOOD isn’t just spectacle. It reminds us that what we eat is never neutral. Every snack is a story, every recipe an archive, every craving a clue to our collective psyche. Food is how we bond, how we flex our values, how we broadcast our identities. It’s heritage, rebellion, comfort, and performance, all in one mouthful.

At Design Museum Holon, food is reframed not just as sustenance but as mirror, stage, and battleground. And like the most memorable meals, the exhibition lingers long after you’ve left, leaving you full, but also hungry for more.>>

Ġbejna: Malta’s Tiny Tre

In the world of artisanal cheese, few can claim a legacy as rich or as small as Malta’s beloved ġbejna. More than just a cheeselet, ġbejna is a symbol of Malta’s agricultural roots, linguistic evolution, and culinary resilience. Its story begins centuries ago, but today, it continues to define local dishes and delight modern palates thanks to dedicated producers like Benna, who have preserved and elevated this tradition with an extensive range of expertly crafted ġbejniet.

A Word with Deep Roots

The earliest known reference to ġbejna dates back to 1796, when Maltese linguist Mikiel Anton Vassalli recorded it as a diminutive of

ġobna, meaning cheese. Interestingly, this term is not exclusive to Maltese. In modern Arabic, ġbejna, still translates to “small cheese”, revealing a linguistic connection that stretches back to Siculo-Arabic influences introduced during the High Middle Ages.

Historically, the word ġbejna stood alone to signify a small cheese, with further descriptors, such as tan-nagħaġ (sheep’s), tal-mogħoż (goat’s), or tal-bżar (peppered), added to indicate its type or flavour. The renowned Gozitan ethnographer Agius de Soldanis, writing in the 18th century, referenced many cheese types under the umbrella term

ġobon, describing the now-familiar small forms as “piccolissime forme del cacio fresco dissecato”, tiny rounds of dried fresh curd, preserved in clay jars.

Ancient Cheese with a Modern Twist Cheese-making on the Maltese Islands predates written history. Archaeologists discovered ceramic cheese baskets in Baħrija dating back over 3,000 years, still containing traces of cow’s milk protein. Throughout the medieval period, notarial records documented the value placed on livestock cows, sheep, goats and their milk, all of which contributed to a zero-waste dairy culture.

asure with a Rich Legacy

Folk legends even tell of a siege in 1427, when human milk was mixed with animal milk to produce ġbejniet and mislead invading forces. By the 20th century, folklorists Anton F. Attard and Guido Lanfranco were documenting regional variations, from the snowy white goat’s milk cheeses of Malta to the golden, sheep’s milk ġbejniet of Gozo, highlighting differences in size, texture, and production methods passed down through generations.

Benna: Championing a National Icon While ġbejna’s heritage is deep-rooted, its future is proudly modern, thanks in large part to Benna, Malta’s national dairy brand. In 1958, Malta’s dairy farmers formed a cooperative that later acquired the island’s main dairy processing facilities. By 1990, Benna introduced a pasteurised, vacuum-sealed ġbejna made from cow’s milk, a product that immediately struck a chord with consumers seeking traditional flavour with guaranteed safety and quality.

Today, Benna offers a collection of seven expertly crafted ġbejniet, each one a reflection of Malta’s flavour palette and Benna’s

dedication to artisanal quality with modern hygiene standards.

Explore Benna’s Range of Ġbejniet

Each Benna ġbejna is made using fresh, pasteurised cow’s milk and a blend of tradition and innovation. Whether you’re cooking, snacking, or plating for guests, there’s a Benna ġbejna for every occasion:

•Ġbejna Friska – Soft, fresh, and mild, this classic cheeselet is perfect for cooking, eating on its own, or blending into traditional dishes like Soppa tal-Armla. Its light texture and clean taste make it a Maltese staple.

•Ġbejna Bajda – A semi-hard white cheeselet that strikes the perfect balance between firm and creamy. Mildly salted, it’s ideal on platters or gently fried for a comforting crunch.

•Ġbejna Moxxa – Soft and spreadable, this variant is delightfully creamy, making it a star ingredient in both savoury and sweet recipes. Excellent as a filling or a flavourful base.

•Ġbejna Tal-Bżar – Rolled in crushed black pepper, this semi-hard cheeselet delivers bold, spicy notes with every bite. It adds character to any dish or platter.

•Ġbejna Mħawra – Infused with chives, onions, and chilli, this zesty cheeselet brings a modern, spicy edge to traditional cheesemaking. Fantastic with crackers or in wraps.

•Ġbejna Sagħtar u Kosbor – Herbal and aromatic, this version includes thyme and coriander, capturing the flavours of the Mediterranean in every bite.

•Ġbejna Tal-Ħabaq – A delicious twist seasoned with basil and garlic, perfect for summer salads, focaccias, or grilled vegetable dishes.

From the fresh and delicate to the herbaceous and bold, Benna’s range of ġbejniet showcases the full potential of this iconic Maltese cheese, bringing traditional tastes to modern tables with care, flavour, and finesse.

SIMPLY SEAFOOD

IT’S SALMON, REIMAGINED. THE FILLET RESTS ON VELVETY TOMATO SAUCE, LIFTED BY SAUTÉED ASPARAGUS, BLACK BEANS, AND A POP OF MINT CAVIAR. SMOKY, CITRUS-KISSED, AND PERFECTLY BALANCED, PROOF THAT COMFORT AND COUTURE CAN SHARE A PLATE.

Ingredients:

For the Creamy Tomato Sauce

100g peeled tomatos

30g carrot

5g garlic

10g sliced red onion

½ tsp sea salt

1 pinch black pepper powder

10g butter

1 tsp white sugar

10ml olive oil

5g celery sticks

1 pinch dry basil leaves

1 pinch dry thyme

For the Sautéed Vegetables

4 pcs asparagus

15g black beans

1 pinch sea salt

1 pinch black pepper powder

1 pinch Italian seasoning

5g butter

For the Salmon Marinade

150g salmon

2 pinches sea salt

1 pinch black pepper powder

5ml lemon juice

5ml olive oil

For the Mint Caviar

100ml mint juice

½ tsp agar-agar powder

1g salt

1 pinch black pepper powder

10 g white sugar

For Assembly

60g creamy tomato sauce

150g grilled salmon

4 pcs sautéed asparagus

15g sautéed black beans

1 tsp mint caviar

1 fried basil leaf

2 slices spring onion

Method:

Creamy Tomato Sauce

In a cooking pot, combine all ingredients and cook on low heat for 30 minutes. Remove from heat and blend for 2 minutes until smooth.

Sautéed Vegetables

Blanch the asparagus. In a frying pan, add butter and sauté the asparagus and black beans with seasoning for 2 minutes.

Salmon Marinade

In a mixing bowl, combine all ingredients and marinate the salmon for 20 minutes. Grill on all sides for about 5 minutes.

Mint Caviar

In a saucepan, heat all ingredients except agar-agar and boil for 5 minutes. Add agar-agar, boil for another 2 minutes, strain, and transfer to a squeeze bottle. Cool to at least 30°C.

Drop into 500 ml chilled corn oil drop by drop to form caviar. Strain the oil and rinse the caviar in cold water.

Assembly

Spread the creamy tomato sauce on a plate and place the grilled salmon on top. Arrange the sautéed vegetables beside the salmon and garnish with mint caviar, fried basil, and spring onion.

By Chef Faisal – Prep Time: 40mins – Cook Time: 10mins – Serves 1

Cook Time: 20mins – Serves 1

Ingredients:

For the Chimichurri Sauce

5g chopped parsley

5g chopped cilantro

5g chopped garlic

¼ tsp dry oregano

3g chili flakes

40ml olive oil

8ml red wine vinegar

2ml lemon juice

5g chopped red onion

2g chopped mint

½ tsp sea salt

¼ tsp black pepper powder

1 tsp sugar

For the Spaghetti Pasta

200g boiled pasta

50ml beetroot juice

1 liter water

1 tsp salt

30ml olive oil

For the Grilled Shrimps

60g shrimps ¼ tsp salt

1 pinch black pepper powder

2ml lemon juice

10ml olive oil

¼ tsp smoked paprika

1 pinch thyme powder

For the Sautéed Cherry Tomatoes

3 red cherry tomatoes

1 pinch salt

1 tsp olive oil

1 pinch Italian seasoning

1 pinch black pepper powder

For the Pomegranate Reduction

20ml pomegranate molasses

5ml red wine vinegar

1 pinch black pepper

1 pinch salt

½ tsp brown sugar

1 pinch thyme powder

For Assembly

80g spaghetti pasta

30ml chimichurri sauce

20g edamame

10g green sprouts

5g pomegranate seeds

1 pinch dill leaves

1 tsp parmesan cheese

50g grilled shrimps

20g sautéed cherry

tomatoes

10ml pomegranate reduction

Method:

Chimichurri Sauce

Combine all ingredients in a mixing bowl and stir until well mixed.

Spaghetti Pasta

In a saucepan, combine water, beetroot juice, salt, and olive oil. Bring to a boil, add the pasta, and cook for 9–10 minutes. Strain, rinse under cold water, and toss with the some olive oil.

Grilled Shrimps

Mix all ingredients in a bowl to coat the shrimps well. Grill until cooked through.

Sautéed Cherry Tomatoes

Combine ingredients in a bowl, then sauté in a pan until lightly cooked.

Pomegranate Reduction

Combine all ingredients in a saucepan and cook over medium heat for 10 minutes.

Assembly

Place the pasta on a plate. Arrange the shrimps, sautéed cherry tomatoes, sprouts, edamame, pomegranate seeds, and dill leaves around the pasta. Top with chimichurri sauce and finish with parmesan cheese and a side of pomegranate reduction.

Chimi Spaghetti Salad By Chef Faisal – Prep Time: 15mins –

"TWO DISHES, ONE STORY — SEAFOOD MEETS CREATIVITY IN A HARMONY OF FRESHNESS, TEXTURE, AND FLAIR. "

Ingredients:

By Chef Faisal –

Prep Time: 40mins – Cook Time: 10mins – Serves 1

For the Roasted Garlic Sauce

20g roasted garlic purée

15ml tomato paste

1 pinch dry basil powder

2 pinches sea salt

1 pinch black pepper powder

20g butter

40ml cooking cream

15g parmesan cheese

For the Roasted Garlic Purée

40g garlic

1 pinch sea salt

1 pinch black pepper powder

5ml olive oil

20ml water

For the Shrimp Marinade

60g shrimps

¼ tsp salt

1 pinch black pepper powder

2ml lemon juice

10ml olive oil

¼ tsp smoked paprika powder

1 pinch thyme powder

For the Sautéed Cherry

Tomatoes

3 red cherry tomatoes

¼ tsp salt

1 tsp olive oil

1 pinch Italian seasoning

1 pinch black pepper powder

For Assembly

150g boiled fettuccini pasta

80g roasted garlic sauce

4 pcs grilled shrimp

2 pcs sautéed cherry tomatoes

1 pinch chopped parsley

2 pinches parmesan cheese

Method:

Roasted Garlic Sauce

In a saucepan, melt the butter and sauté the tomato paste for 2 minutes. Add the remaining ingredients and cook over low heat for 15 minutes.

Roasted Garlic Purée

In a bowl, toss the garlic with sea salt, black pepper, and olive oil. Roast in a preheated oven at 220°C for 10 minutes. Transfer the roasted garlic and water to a blender and blend for 2 minutes until smooth.

Shrimp Marinade

Combine all ingredients in a bowl and mix well. Marinate the shrimp for 20 minutes, then grill on a preheated griller for 3 minutes on each side.

Sautéed Cherry Tomatoes

In a pan, heat the olive oil, add the tomatoes, and sauté with the seasonings until lightly cooked.

Assembly

In a pan, toss the pasta with the roasted garlic sauce until well coated. Arrange the pasta on a plate and top with grilled shrimp. Garnish with sautéed cherry tomatoes, chopped parsley, and a sprinkle of parmesan cheese.

Fettuccini Lumiere

ORZO SEAFOOD & LOBSTER BISQUE

By Kora, St Pauls Bay – Prep /Cook

Seafood has a way of turning a weekday dinner into a celebration, and this recipe does just that: a bowl of orzo luxuriating in lobster bisque, cream, and white wine, studded with the jewels of the sea. Think Rossi prawns, mussels, clams, calamari, and octopus, each cooked just long enough to whisper of the ocean without losing its tenderness.

The dish begins with orzo, that small, riceshaped pasta that soaks up flavour like a sponge. Cook it al dente and let it wait patiently, the real action happens in the skillet.

Ingredients:

220g lobster bisque

4 Rossi prawns

152g mussels in shell

152g vongole (clams) in shell

116g baby calamari, cleaned

92g octopus

40g unsalted butter

76g cream

4g fresh parsley, finely chopped

4g sea salt

Pinch freshly ground black pepper

8g shallot, finely diced

40g white wine

8g lemon juice

116g orzo pasta

4g minced garlic

Time: 40mins – Serves 1

Butter, shallots, and garlic form the aromatic base, lifted with a splash of white wine that reduces to a fragrant, glossy foundation.

The seafood enters in stages, each piece treated with the respect it deserves. Shells open, flesh firms, and then the shellfish are whisked away to avoid the cardinal sin: overcooking. What remains in the pan is pure indulgence. Lobster bisque, cream, and lemon juice combined into a sauce that’s equal parts silk and decadence. Salt and pepper sharpen the edges, parsley freshens the mood.

Method:

Cook the orzo

Bring a pot of salted water to a boil. Cook the orzo until al dente, then drain and set aside.

Sauté the aromatics

In a wide skillet, melt the butter over medium heat. Add the shallot and garlic, cooking until fragrant and translucent. Deglaze with white wine and allow it to reduce slightly.

Cook the seafood

Gently add the prawns, mussels, clams, calamari, and octopus. Cook until the shells open, then remove the shellfish to a bowl to avoid overcooking.

When the orzo is folded back in, every grain becomes a vessel of flavour, clinging to that bisque-rich cream. The seafood returns at the last moment, just warmed through, bringing its briny sweetness back to the mix.

Plated in warm bowls, the dish is garnished with parsley and perhaps a drizzle of extra virgin olive oil for that final glossy magazine finish. It’s indulgent yet elegant, a recipe that feels as comfortable in a seaside trattoria as it does at your own kitchen table.

Prepare the sauce

Stir in the lobster bisque, cream, and lemon juice. Simmer for 2–3 minutes until slightly thickened, seasoning with salt and pepper to taste.

Combine pasta and seafood

Fold in the cooked orzo, ensuring each grain is luxuriously coated in sauce. Return the seafood to the pan and warm gently.

Plate with elegance

Divide the pasta between two warm bowls. Scatter with fresh parsley and, if desired, drizzle lightly with extra virgin olive oil for a final glossy touch.

SCAN FOR MENU

Weekend

flavour collection

buffets worth the indulgence the

STUFFED TENDERLOIN

Ingredients:

For the Beetroot Sauce

40g roasted beetroot

30ml blueberry purée

5ml pomegranate molasses

1 pinch sea salt

1 pinch black pepper powder

5g butter

20ml water

For the Roasted Beetroot

60g beetroot

1 pinch sea salt

1 pinch black pepper powder

10ml olive oil

For the Stuffed Tenderloin

150g beef tenderloin

40g spinach

20g sundried tomato

1 pinch sea salt

1 pinch black pepper powder

For the Grilled Vegetables

5 pcs asparagus

2 pcs French beans

1 pinch sea salt

1 pinch black pepper powder

1 pinch Italian seasoning

5ml olive oil

For Assembly

4 pcs grilled stuffed tenderloin

7 pcs grilled vegetables

60g beetroot sauce

1 pinch chopped dill leaves

1 pinch dried cranberries

Method:

Beetroot Sauce

Blend all ingredients in a sauce blender for 3 minutes. Transfer to a saucepan and cook over medium heat for 5 minutes.

Roasted Beetroot

Cut the beetroot into 1-inch cubes. Toss with salt, pepper, and olive oil. Spread on a tray and roast in a preheated oven at 220°C for 20 minutes.

Stuffed Tenderloin

Slice the tenderloin lengthwise into 4 strips. In a bowl, mix the spinach, sundried tomato, salt, and pepper. Divide into 4 portions, stuff each beef strip, and roll tightly. Grill the tenderloin on all sides until browned.

Grilled Vegetables

Blanch the vegetables. In a frying pan, toast them with olive oil and seasoning.

Assembly

Spread the beetroot sauce on a plate and arrange the grilled tenderloin on top. Place the grilled vegetables beside it and garnish with dill leaves and dried cranberries.

"THIS ELEGANT DISH BRINGS TOGETHER THE RICHNESS OF BEEF TENDERLOIN WITH THE EARTHINESS OF ROASTED BEETROOT AND THE SUBTLE SWEETNESS OF BLUEBERRIES AND POMEGRANATE. FRESH GREENS, SUN-DRIED TOMATOES, AND DELICATELY GRILLED VEGETABLES

BALANCE

VIBRANCY, CREATING A PLATE THAT’S AS BEAUTIFUL TO SERVE AS IT IS REWARDING TO EAT."

By Chef Faisal – Prep Time: 20mins – Cook Time: 8mins – Serves 1

By Chef Faisal

Ingredients:

For the Avocado Spread

60g avocado

15ml Greek yogurt

2ml Dijon mustard

1 pinch sea salt

1 pinch white pepper powder

2ml lime juice

1g cilantro

For the Sesame Herb Mix

10g mixed sesame seeds, toasted and crushed

40ml olive oil

3g chili flakes

1tsp smoked paprika powder

¼ tsp sea salt

1/8 tsp black pepper

10g chopped parsley

For the Roasted Corn Ribs

1 sweet corn

5ml olive oil

¼ tsp sea salt

1/8 tsp black pepper powder

¼ tsp dry oregano

For Assembly

8 pcs roasted corn ribs

60ml avocado spread

30g sesame herb mix

1 pinch sumac powder

1 pinch chopped dill leaves

Method:

Avocado Spread

Place all ingredients in a blender and blend for 1 minute until smooth.

Sesame Herb Mix

Combine all ingredients in a mixing bowl and stir well to combine.

Roasted Corn Ribs

Cut the corn into 8 ribs. Toss with olive oil, salt, pepper, and oregano. Roast in a preheated oven at 200°C for 10 minutes.

Assembly

Spread the avocado on a plate. Arrange the roasted corn ribs on top, drizzle with the sesame herb mix, and garnish with sumac powder and chopped dill.

– Prep Time: 20mins – Cook Time: 5mins – Serves 1

Charred Corn & Avo Spread

"FROM CREAMY TO CRUNCHY, THESE DISHES CAPTURE THE JOY OF CONTRAST — COOL AVOCADO, SMOKY CORN, AND A BURST OF CITRUS AND SPICE "

Prep Time: 10mins – Cook Time: 15mins – Serves 1

Ingredients:

For the Avocado Tartar

40g avocado, diced

2g cilantro, chopped

5g red onion, chopped

10g pineapple, chopped

¼ tsp sea salt

1/8 tsp black pepper powder

2g jalapeño pickle, chopped

5ml olive oil

3ml lemon juice

10ml mayonnaise

For the Garlic Sauce

30ml mayonnaise

¼ tsp garlic powder

1 pinch parsley

5ml olive oil

For the Tomato Caviar

100ml tomato juice

½ tsp agar-agar powder

¼ tsp salt

1 pinch basil powder

1 pinch black pepper powder

1/8 tsp thyme

For Assembly

2 pcs fried crispy spring roll sheets

60ml avocado tartar

20ml garlic sauce

2 tsp tomato caviar

1 boiled egg

1 pinch sumac powder

thoroughly.

Garlic Sauce

Add all ingredients to a bowl and mix well until smooth.

Tomato Caviar

In a saucepan, combine all ingredients except the agar-agar. Bring to a boil and cook for 5 minutes. Add the agar-agar and boil for another 2 minutes. Strain the mixture, transfer to a squeeze bottle, and allow to cool to about 30°C.

Prepare chilled corn oil (500 ml) and gently drop the tomato mixture into the oil drop by drop to form caviar. Strain the oil and rinse the caviar in cold water.

Assembly

Cut the spring roll sheets into quarters and fry until golden and crisp. On a serving plate, layer the crispy sheets and fill with avocado tartar. Top with half a boiled egg, drizzle with garlic sauce, and finish with tomato caviar and a sprinkle of sumac powder.

Avo – Egg Crisp Delight

Quinoa & Couscous Medley

Prep Time: 20mins – Cook Time: 5mins – Serves 1

"WHERE QUINOA MEETS COUSCOUS, FRESHNESS MEETS FINESSE."

Ingredients:

For the Italian Dressing

40ml olive oil

15ml lemon juice

1 pinch dry basil powder

2 pinches sea salt

1 pinch black pepper powder

¼ tsp garlic powder

10ml honey

10ml red wine vinegar

1 pinch oregano

For the Cranberry Caviar

100ml cranberry juice

½ tsp agar-agar powder

1/8 tsp salt

1 pinch dry mint powder

5g sugar

For Assembly

1 avocado slice

30g chopped avocado

5g chopped parsley

10g chopped tomato

10g mixed bell peppers, chopped

15g chopped cucumber

10g chopped red onion

30g boiled mixed quinoa

20g boiled couscous

40ml Italian dressing

¼ tsp cranberry caviar

1 fried basil leaf

4 slices spring onion, julienned

Method:

Italian Dressing

Combine all ingredients in a blender and blend for 1 minute, adding the olive oil gradually.

Cranberry Caviar

In a saucepan, heat all ingredients except the agaragar and boil for 5 minutes. Add agar-agar, boil for another 2 minutes, strain, and pour into a squeeze bottle. Cool to at least 30°C.

Drop into 500 ml chilled corn oil drop by drop to form caviar. Strain the oil and rinse the caviar in cold water.

Assembly

In a mixing bowl, toss all chopped ingredients with the Italian dressing. Place the salad on a plate and top with the avocado slice, fried basil, and cranberry caviar.

Corn & Cluck Cups

By Chef Faisal –

Prep Time: 30mins – Cook Time: 5mins – Serves 1

Ingredients:

For the Chicken & Corn Marinade

1 pinch sea salt

1 pinch black pepper powder

1 pinch chicken stock powder

1/8 tsp garlic powder

¼ tsp sweet paprika powder

20g corn flour

50g chicken breast

50g sweet corn

10ml pomegranate reduction

For the Chicken Mix

80g fried chicken and corn

3g chopped garlic

20g spring onion

30g bell pepper

0.5g black pepper

0.5g chicken stock powder

0.2g Italian seasoning

10g olive oil

For the Pomegranate Reduction

20ml pomegranate molasses

5ml red wine vinegar

1 pinch black pepper powder

1 pinch salt

2g brown sugar

1 pinch thyme powder

For the Dill Mayo Sauce

30g mayonnaise

1 pinch dry dill leaves

1 pinch sea salt

1 pinch black pepper powder

2g honey

For Assembly

3 pcs fried spring roll sheets

90g chicken mix

3 pcs spring onion, julienned

10ml pomegranate reduction

1 slice fried red jalapeño

1 pinch chopped dill leaves

2 slices red bell pepper, julienned

30g dill mayo sauce

Method:

Chicken & Corn Marinade

Clean and dice the chicken breast into small cubes. In a mixing bowl, combine the chicken, corn, and remaining ingredients. Mix well. Fry in a preheated fryer at 160°C for 3 minutes.

Chicken Mix

Combine all ingredients in a bowl and mix well.

Pomegranate Reduction

Place all ingredients in a saucepan and cook over medium heat for 10 minutes.

Dill Mayo Sauce

Mix all ingredients together in a bowl until smooth.

Assembly

Cut the spring roll sheets into quarters. Fry in a preheated fryer at 160°C, shaping them into cups as they fry. On a serving plate, spread the dill mayo sauce, top with the crispy cups, and fill each with the chicken mix. Drizzle with pomegranate reduction and garnish with spring onion, red jalapeño, dill, and bell pepper.

THE SHAPE OF TASTE

njoying wine is about far more than what’s in the bottle. From the first swirl to the final sip, the right glassware can elevate an ordinary pour into a sensory experience. A well-chosen glass not only flatters the wine but also unveils its full story, its aroma, flavour, intensity, length, and texture.

Why Shape Matters

Wine glasses are designed with purpose. A large, rounded bowl gives red wines the space they need to breathe, open up and releasing complex aromas. White wines, by contrast, often shine in narrower bowls that preserve freshness and direct delicate scents towards the nose. Sparkling wines benefit from tall, slender flutes or tulip shapes that maintain effervescence, while dessert wines are usually served in smaller glasses that focus sweetness and aroma. Simply put: the glass is not just a vessel, it’s a tool.

Pioneers and Benchmarks

Few names have shaped this understanding as much as Riedel, the house that introduced varietal-specific glasses. Their work showed how the curve of the bowl, the width of the rim, and even the thickness of the crystal could alter how wine tastes. Alongside Riedel, boutique producers such as Zalto have set benchmarks for elegance with their feather-light, hand-blown creations, widely regarded as some of the most refined glasses in the world.

“THE GLASS IS NOT JUST A VESSEL — IT’S A TOOL. THE RIGHT STEM CAN ELEVATE EVEN A MODEST BOTTLE, TRANSFORMING A SIMPLE POUR INTO A SENSORY EXPERIENCE.”

Quality at Home

Of course, not every table calls for a cellar full of fragile, hand-blown stems. For those seeking professional-grade glassware that balances beauty, quality, and practicality, Spiegelau and Nachtmann deliver just that. Both are produced in the same facilities as Riedel, with the same uncompromising standards, yet are designed to be more accessible for everyday use.

Spiegelau has become especially popular thanks to ranges like Definition, known for its fine, lightweight stems, and the new Hi-Lite collection, which marries precision with

remarkable value. Nachtmann, on the other hand, brings artistry into play; their Noblesse and Vivendi collections combine durability with a design-forward look that adds character to the table.

The Home Essentials

Building a stemware collection doesn’t need to be overwhelming. For most wine lovers, a small but versatile set covers all bases. Start with one generous red wine glass – or, for the enthusiast, two: a wide-bowled Burgundy glass for Pinot Noir and delicate reds, and a taller Bordeaux glass for structured varieties like

Cabernet Sauvignon. Add one good white/ universal glass, versatile enough for everything from Sauvignon Blanc to Chardonnay (although for top white burgundies, you can also use a Pinot Noir glass). For sparkling wines, skip the traditional flute and opt for a tulip-shaped glass that both preserves bubbles and enhances aroma. And don’t forget a sturdy, stylish water tumbler – an essential companion to any wine service. Many leading glassmakers offer bundles that include three or four different styles, making it easy to build a well-rounded collection without overcomplicating things.

Spiegelau and Nachtmann glasses

The

Villa’s Culinary Duo: Rosami and OKA’s At The Villa

Located within one of the oldest structures in the Balluta area, an imposing century-old palazzo, Rosami seeks to break down the walls of fine-dining idealism. Rooted in a produce driven philosophy, the restaurant sources its ingredients directly from Xara Gardens, o ering guests a feast for all the senses.

Rosami: A Culinary Journey Rooted in Storytelling

Rosami is especially renowned for being the only restaurant on the island to o er a Carte Blanche tasting menu, an ever-changing culinary journey curated solely from the day’s available ingredients.

This unique approach invites guests to embrace the magic of the unknown and indulge in a true culinary adventure.

“FROM THE FIRST SWIRL TO THE FINAL SIP, THE RIGHT GLASS REVEALS THE WINE’S FULL STORY — ITS AROMA, FLAVOUR, AND SOUL.”

Caring for Your Glassware

Even the perfect glass will disappoint if not properly cared for. Residual detergent, musty cupboards, or streaks can dull both appearance and aroma. The golden rules: rinse glasses with hot water, avoid strong soaps, and always dry with a lint-free polishing cloth used exclusively for glassware (ask your local supplier of glassware). Hold the bowl and stem separately while polishing to avoid breakage, and store them upright, away from kitchen odours. The reward is a sparkling, neutral canvas for your wine.

Ultimately, glassware is about respect. Respect for the gifts of nature, for the winemaker’s craft, for the occasion, and for yourself. The right stem can elevate even a modest bottle, making everyday moments feel special. Whether it’s a structured red in a broad bowl, a crisp white in a tapered stem, or a celebratory fizz in a flute, the glass completes the experience.

So next time you reach for a bottle, pause before you pour. Choose a glass that lets the wine shine. Because if the wine matters, so should the glass.

"SHAPE DEFINES FLAVOUR AND THE RIGHT GLASS CAN TURN A SIP INTO A STORY."

Zalto Glasses available from Philippe Martinet Fine Wines 239 Tower Road, Sliema www.martinet-finewines.com

The Final Pour

WHITE WINE

RED WINE UNIVERSAL BORDEAUX

INSPIRED by

Fresh, Bright, and Full of Life. This spread celebrates the art of balance — dishes that are light yet satisfying, elegant yet effortless. From the zesty freshness of Amberjack Kinilaw with Infused Coconut Milk, Pico de Gallo & Mango, to the crisp, nutty notes of Zucchini Salad with Pecans, Parmesan & Mustard Vinaigrette, and the comforting indulgence of Easy Shrimp Sushi Bakes, each recipe brings a burst of texture, colour, and creativity to the table. Perfect for sharing, savouring, and welcoming the season with style.

the SEASON...

AMBERJACK KINILAW WITH INFUSED COCONUT MILK, PICO DE GALLO & MANGO

Ingredients:

For the Fish

300g (10 oz) sashimi-grade amberjack (or other firm white fish like tuna, snapper, or mahi-mahi), diced into small cubes

¼ cup fresh calamansi juice or lime juice (lemon works if needed)

½ tsp sea salt

For the Infused Coconut Milk

½ cup coconut milk (full fat, ideally fresh or canned with no additives)

1 thumb-sized piece of ginger, thinly sliced

1 small red chili or ½ bird’s eye chili (adjust to taste), sliced

1 clove garlic, crushed

Zest of 1 lime

Salt to taste

For the Pico de Gallo

½ cup ripe tomatoes, finely diced

¼ cup red onion, finely diced

1 tbsp chopped cilantro

1 small green chili or jalapeño, minced (optional)

1 tsp lime or calamansi juice

Salt, to taste

Mango & Garnishes

½ ripe mango, diced into small cubes

Extra cilantro or mint (optional)

Thinly sliced radish or cucumber (optional)

Toasted coconut flakes (optional for crunch)

Method:

Begin by preparing the fish. In a non-metallic bowl, combine the diced amberjack with calamansi or lime juice and sea salt. Stir gently and place in the refrigerator for 10–15 minutes. The acidity will lightly “cook” the fish, as in a traditional kinilaw preparation.

While the fish marinates, infuse the coconut milk. In a small saucepan, gently warm the coconut milk over low heat along with the ginger, sliced chili, garlic, and lime zest. Let it steep for 5–10 minutes without boiling. Strain out the solids, season the infused milk with a pinch of salt, and let it cool completely.

To make the pico de gallo, combine the diced tomatoes, red onion, chopped cilantro, chili (if using), lime juice, and salt in a bowl. Mix well and let sit for 5–10 minutes to allow the flavors to meld.

Once the fish is ready, drain off most of the citrus juice, leaving just a little for brightness. Add the infused coconut milk, the mango cubes, and a few spoonfuls of pico de gallo to the fish. Gently mix everything together and taste — adjust the seasoning, spice, or acidity as needed.

To serve, spoon the kinilaw into a shallow bowl or onto a plate. Garnish with fresh herbs, thinly sliced radish or cucumber, toasted coconut flakes, or a few extra cubes of mango if desired. Serve immediately for the freshest flavor and texture.

By Eunice Muscat – Prep time: 15min – Serves: 4

A REFRESHING, BOLD, AND BEAUTIFULLY LAYERED DISH, THIS FILIPINO-STYLE KINILAW IS MADE WITH SASHIMI-GRADE AMBERJACK MARINATED IN CITRUS, THEN GENTLY DRESSED WITH INFUSED COCONUT MILK, PICO DE GALLO, AND RIPE MANGO. IT’S BRIGHT, CREAMY, SPICY, AND UTTERLY ADDICTIVE — A PERFECT BALANCE OF FLAVOR AND TEXTURE.

By Eunice Muscat – Cook/Prep time: 30min – Serves: 2 / 4

ZUCCHINI SALAD WITH PECANS, PARMESAN & MUSTARD VINAIGRETTE

FRESH, VIBRANT, AND FULL OF TEXTURE, THIS ZUCCHINI RIBBON SALAD BRINGS TOGETHER CRISP RIBBONS OF ZUCCHINI, TOASTED PECANS, SALTY OLIVES, AND SHAVINGS OF PARMESAN, ALL TIED TOGETHER WITH A TANGY MUSTARD VINAIGRETTE. IT’S QUICK TO PREPARE AND PERFECT FOR SUMMER DINING.

Ingredients:

For the Salad:

2 medium zucchinis

¼ cup toasted pecans, roughly chopped

¼ cup shaved Parmesan cheese (or more, to taste)

¼ cup black or Kalamata olives, pitted & halved

Fresh basil leaves (optional, for garnish)

For the Mustard Vinaigrette:

2 tsp Dijon mustard

1 tbsp red wine vinegar (or lemon juice)

3 tbsp extra virgin olive oil

1 small garlic clove, finely minced (optional)

Salt & freshly ground black pepper, to taste

½ tsp honey or maple syrup (optional, for balance)

Method:

Start by using a vegetable peeler or mandoline to shave the zucchinis lengthwise into thin ribbons. Place them in a large bowl and lightly sprinkle with salt to help draw out excess moisture. In a small bowl or jar, whisk together the Dijon mustard, red wine vinegar (or lemon juice), minced garlic (if using), and honey or maple syrup. While whisking, slowly drizzle in the olive oil until the vinaigrette emulsifies. Season to taste with salt and freshly ground black pepper.

Toss the zucchini ribbons gently with the vinaigrette until evenly coated. Arrange the salad on a plate and top with the chopped toasted pecans, halved olives, and shaved Parmesan. Garnish with fresh basil if desired.

Serve immediately for the best texture, or refrigerate for 10–15 minutes before serving.

Tip: For extra flavor, toast the pecans in a dry skillet over medium heat for 2–3 minutes. If your zucchini is especially watery, let the ribbons sit in a colander with a bit of salt for a few minutes, then gently pat them dry before adding the dressing.

EASY SHRIMP OVEN BAKES

IF YOU’RE CRAVING SOMETHING A LITTLE MORE PLAYFUL, THESE MINI SHRIMP BAKES DELIVER. RICH WITH CREAMY MAYO, A HINT OF SRIRACHA HEAT, AND A PERFECTLY GOLDEN RICE BASE, THEY STRIKE THAT IRRESISTIBLE BALANCE BETWEEN COMFORT AND SOPHISTICATION. IDEAL FOR SHARING, SNACKING, OR IMPRESSING YOUR NEXT DINNER GUEST.

Ingredients: (Makes ~12 mini bakes)

For the Rice Base

2 cups cooked sushi rice (or short-grain rice)

2 tbsp rice vinegar

1 tbsp sugar

½ tsp salt

For the Shrimp Topping

250–300g (9–10 oz) cooked shrimp, chopped

1 cup mayonnaise (preferably Kewpie)

1 – 2 tbsp sriracha (adjust to taste)

1 tsp soy sauce

1 tsp lemon juice (optional)

1 scallion, chopped (optional)

For Assembly

Nori sheets, cut into small squares (optional, to line or top)

Sesame seeds (optional)

Extra sriracha or spicy mayo (for drizzling)

Cooking spray or oil (for greasing)

Method:

Preheat the oven to 375°F (190°C) and lightly grease a 12-cup standard muffin tin with oil or cooking spray. While the oven heats, season the rice by mixing the warm cooked sushi rice with rice vinegar, sugar, and salt. Stir thoroughly and set aside to cool slightly.

In a separate bowl, prepare the shrimp topping by combining the chopped cooked shrimp with mayonnaise, sriracha, soy sauce, lemon juice, and chopped scallions if using. Mix until evenly coated.

To assemble, press about 2 tablespoons of the seasoned rice firmly into the bottom of each muffin cup. Top with a generous spoonful of the shrimp mixture. If you’d like, you can add a small square of nori beneath the rice or on top of the shrimp for added sushi flavor.

Bake for 12–15 minutes, until the tops are slightly golden and set. For a crispy finish, broil for the last 1–2 minutes — just keep an eye on them so they don’t burn.

Let the sushi bakes cool for a few minutes, then use a spoon to gently lift each one out of the tin. Drizzle with extra sriracha or spicy mayo before serving.

Eunice

By

Muscat – Prep time: 20min – Serves: 3

The Bull Pavilion.

Under a canopy of bamboo and sky, cooking becomes something closer to meditation. The air hums with the scent of lemongrass, the gentle crackle of woks, and the low murmur of voices learning the language of Thai flavour. This is no ordinary classroom. It’s a living sculpture, a sweeping, bull-shaped bamboo pavilion where food, architecture, and culture come together in one flowing movement.

Designed by Chiangmai Life Architects, the structure is equal parts beauty and purpose. Its curved bamboo horns rise like a welcome gesture, guiding visitors through three domed spaces, one for preparing, one for cooking, and one for gathering. Light filters softly through the roof by day; at night, it glows golden, transforming lessons into something almost ceremonial.

Here, the act of cooking is not confined to recipes but rooted in rhythm, community, and connection to the land. It’s a celebration of Thai hospitality, where sustainability meets artistry, and every meal begins with awe.

At Zabb e Lee Cooking School, food is never just about recipes. It is about place, culture, and the beauty of shared experience. Visitors from around the world come to learn the art of Thai cooking, and now they do so under the sweeping curves of one of Thailand’s most striking bamboo pavilions.

The newest teaching sala, designed by Chiangmai Life Architects, is unlike any classroom you have seen. Set at the far end of the school’s leafy property, between a centuries

old tree and a quiet pond, the pavilion takes the dramatic form of a bull’s head. Its arched bamboo horns rise upward to form welcoming entrances, leading into three distinct domes: one for food preparation, one for cooking, and one for gathering at a long dining table.

The design is both practical and poetic. From the front, the pavilion draws the eye instantly, a sculptural landmark that seems alive with energy. Inside, the bamboo arches create soaring dome like interiors that feel far

larger than their footprint. Natural light filters through the roof shingles, while in the evening, carefully placed lighting casts a golden glow on the warm honey coloured bamboo. The atmosphere shifts from lively during the day to magical at night, perfectly suited to the rhythms of Thai cooking classes.

Beyond beauty, the design speaks to values shared by both the cooking school and the architects: connection to nature, respect for tradition, and sustainability. Bamboo, harvested

locally and treated for durability, forms the backbone of the structure. Not only is it strong and versatile, but it also absorbs carbon dioxide during growth, giving the building a negative carbon footprint. In other words, the Bull Pavilion does not just provide a place to cook and eat, it actively contributes to a greener planet.

For students, the experience is immersive. Imagine kneading dough for curry puffs at one of ten prep stations while just across the sala the sizzle of stir fries fills the air at ten cooking

stations. Finally, everyone gathers at the central dining table to share a meal overlooking rice fields, the bamboo arches soaring above like guardians of the feast.

Chiangmai Life Architects, led by Markus Roselieb and Tosapon Sittiwong, are known for their philosophy of Functionality, Sustainability, and Smiles. Each of their projects is designed to serve its purpose well, tread lightly on the earth, and bring joy to those who use it. The Bull Pavilion captures all three, proving that

a cooking school can be more than just a classroom. It can be an experience that stays with you long after the taste of Thai basil and lemongrass has faded.

At Zabb e Lee, food and architecture come together in harmony. The Bull Pavilion is not simply a space for cooking classes. It is a celebration of Thai hospitality, a place where bamboo, community, and cuisine intertwine. >>

By Chef Faisal – Prep Time: 2 hrs – Cook Time: 5mins – Serves 1

Ingredients:

GRANOLA CROWNED PANNA COTTA

For the Panna Cotta

65g cooking cream

55g white sugar

1ml coffee essence

½ sheet gelatin

60g Greek yogurt

For the Fig Granola

50g oats

2g dried pomegranate

12g dried fig, diced

7g crushed pistachio

1 pinch cardamom powder

30ml honey

1 pinch sea salt

10g black raisin

2g mixed sesame seeds

5g pumpkin seeds

7g sunflower seeds

"SILKY

For the Cranberry Caviar

100ml cranberry juice

2g agar-agar powder

1g salt

1 pinch dry mint powder

5g sugar

For the Cranberry Glaze Sauce

60ml cranberry juice

5g white sugar

1 pinch sea salt

For Assembly

1 pc panna cotta

60g fig granola

1/8 tsp cranberry caviar

10ml cranberry glaze sauce

1 strawberry

2 blueberries

Method:

Panna Cotta

Soak the gelatin sheet in water for 10 minutes. Gently warm the cooking cream with the sugar, then dissolve in the gelatin. Stir in the coffee essence and Greek yogurt until fully combined. Pour into a mold and chill for 2 hours.

Fig Granola

Mix all ingredients in a bowl. Spread on a tray and roast in a preheated oven at 170°C for 15 minutes.

Cranberry Caviar

In a saucepan, heat all ingredients except the agar-agar and bring to a boil for 5 minutes. Add the agar-agar and boil for another 2 minutes. Strain and transfer to a squeeze bottle. Cool the liquid to at least 30°C.

Drop the liquid slowly into 500 ml chilled corn oil, forming caviar pearls. Strain the oil and rinse the caviar in cold water.

Cranberry Glaze Sauce

Combine all ingredients in a saucepan and cook over medium heat for 5 minutes

Assembly

Place the panna cotta at the center of a plate. Add fig granola beside it. Garnish with cranberry caviar, a drizzle of cranberry glaze sauce, and fresh berries.

PANNA COTTA & CRUNCHY FIG GRANOLA

COME TOGETHER IN PERFECT BALANCE — COMFORTING, TEXTURED, AND UTTERLY INDULGENT."

TROPICAL POWER BOWL

Ingredients:

For the Mango Delight Sauce

60ml mango purée

2ml lemon juice

10g sugar

1 pinch sea salt

For the Creamy Cheese Roll

50g cream cheese

10ml heavy cream

5ml honey

1 pinch lime zest

5g chopped raisins

3g chopped pistachio

For the Maple Coral Chips

1 egg white

20g all-purpose flour

10g butter

10 g white sugar

For the Cranberry Caviar

100ml cranberry juice

½ tsp agar-agar powder

¼ tsp salt

1 pinch dry mint powder

1 tsp sugar

For the Chia Seed Mix

10g chia seeds

50ml water

For Assembly

60ml mango delight sauce

3 pcs creamy cheese roll

1 pc maple coral chip

20g cranberry caviar

10g chia seed mix

1 mint leaf

Method:

Mango Delight Sauce

Combine all ingredients in a saucepan and cook for 10–20 minutes until smooth and thickened. Let cool, then refrigerate.

Creamy Cheese Roll

Mix all ingredients together. Shape into rounds using a mold and chill for 30–40 minutes.

Maple Coral Chips

Combine all ingredients and mix well. Spread the mixture on a maple design silicone sheet and bake at 160°C for 8–9 minutes.

Cranberry Caviar

In a saucepan, heat all ingredients except the agar-agar and boil for 5 minutes. Add agar-agar and boil for 2 more minutes. Strain and transfer to a squeeze bottle. Cool to at least 30°C.

Drop into 500 ml chilled corn oil drop by drop to form caviar. Strain the oil and rinse the caviar in cold water.

Chia Seed Mix

Soak the chia seeds in water for 30 minutes.

Assembly

In a glass, spread the mango delight sauce as a base. Place the maple coral chip on top. Arrange the creamy cheese rolls to the side with the cranberry caviar and chia seed mix. Finish with a mint leaf on top.

By Chef Faisal – Prep time: 45mins, Cook time: 5mins, Serves: 1

By Eunice Muscat – Prep Time: 15min

– Serves 4–6

FIGS STUFFED WITH RICOTTA, ORANGE, PECANS & MAPLE SYRUP

Ingredients: SIMPLE, ELEGANT, AND BURSTING WITH NATURAL SWEETNESS, THESE RICOTTA-STUFFED FIGS ARE THE PERFECT BITE-SIZED TREAT. CREAMY RICOTTA MEETS BRIGHT CITRUS, CRUNCHY PECANS, AND A DRIZZLE OF MAPLE SYRUP — IDEAL AS A REFINED STARTER OR A LIGHT, NO-FUSS DESSERT.

8–10 fresh ripe figs

½ cup ricotta cheese

Zest of 1 orange

1–2 tsp fresh orange juice

¼ cup toasted pecans, (finely chopped)

2–3 tsp maple syrup (plus extra for drizzling)

Pinch of cinnamon or nutmeg (optional)

Fresh mint leaves (optional, for garnish)

Sea salt flakes (optional, for finishing)

Method:

Start by preparing the ricotta filling. In a small bowl, mix the ricotta with orange zest, orange juice, maple syrup, and a pinch of cinnamon or nutmeg if using. Stir until the mixture is smooth and creamy, then taste and adjust sweetness as desired. Next, gently wash and dry the figs. Using a small knife, cut an “X” at the top of each fig, slicing about halfway down without cutting all the way through. Carefully squeeze the base of each fig to slightly open the top, creating a small pocket.

Spoon about 1–2 teaspoons of the ricotta mixture into each fig. Once filled, sprinkle over the finely chopped toasted pecans, then drizzle lightly with extra maple syrup. Finish with a few fresh mint leaves and a touch of sea salt flakes, if you like. Serve immediately as a refreshing starter or a beautifully simple dessert.