Served #33

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MAGAZINE

‘INSPIRED by the SEASON’ Settle into the season with an issue shaped by warmth, balance, and bright winter flavours, crafted for lingering meals & comfort.

As a notable pioneer of the farm-to-table movement, Simon Rogan’s ethos is guided by hyper-local ingredients that are harvested, fished or foraged by the best and most sustainable regional producers.

Together with our head of sustainability, Keith Abela, our executive chef, Oli Marlow, and our head chef, Christian Cali, we have created menus that champion environmentally conscious suppliers and growers, united by a passion for their craft.

From the vantage point of the rooftop of the beautiful Iniala Harbour House hotel in Valletta, guests can take in the most spectacular views of the Grand Harbour whilst enjoying Malta’s only two Michelin star dining experience. www.ionharbour.com | dine@ionharbour.com | +356 9911 0166

Escape The Ordinary Discover a side of Malta that feels intimate, inspiring, and effortlessly luxurious. Indulge in a weekend retreat to the timeless beauty of Iniala Harbour House, where the warmth of Maltese hospitality meets the elegance of world-class design.

Set along Valletta’s iconic Grand Harbour, our palatial residences and suites offer a haven of tranquility, complemented by a state-of-the-art gym, a spa nestled within ancient stone vaults, a rooftop restaurant with two Michelin stars, and the comfort of exquisite service at every turn.

To celebrate our fifth anniversary, we’ve curated exclusive offers crafted especially for our local guests to experience everything Iniala has to offer.

Visit our website to discover limited-time offers. www.inialamalta.com | reservations@inialamalta.com | +356 9950 1674

#FROM THE EDITOR

Settle into the new year with recipes that balance comfort and freshness...

January is not about excess.

It is not about reinvention for the sake of it. It is about returning to what feels steady — to food that nourishes, comforts, and restores rhythm after the noise of celebration.

This issue of Served is grounded in that idea: cooking with intention, balance, and care.

memorable. A pinch of spice that changes a dish entirely. A perfectly crisped edge. A sauce reduced just enough. These details are where flavour lives and where pleasure begins.

Across these pages, you will find recipes that lean into warmth without heaviness, indulgence without excess.

Blood oranges take centre stage this season their brief, vivid appearance reminding us that beauty in food is often fleeting. From marmalades and syrups to vibrant salads and citrus-led desserts, they bring colour and clarity to winter cooking. Their brightness cuts through richness, lifting familiar dishes into something quietly extraordinary.

Food has a way of anchoring us. It marks time, creates ritual, and brings people together without needing spectacle. In a season defined by cool mornings and early evenings, there is comfort in returning to the stove, to the chopping board, to the simple act of preparing something with your hands.

Comfort also has its place here, but in a considered way. Golden baked mac and cheese with a crisp top and silky Mornay beneath. Farmhouse eggs paired with slow-cooked beans. A butternut squash soup layered with gentle spice. These are dishes rooted in familiarity, yet refined through technique and restraint. They are meant to be cooked slowly, served generously, and enjoyed without rush.

As we settle into the slower rhythm of the new year, I hope this issue encourages you to cook with confidence and curiosity. To revisit classics and refine them. To experiment with seasonal ingredients. To set the table even when it’s just for yourself.

Thank you for being part of this community for reading, cooking, sharing, and continuing to support independent food publishing rooted in craft and authenticity. Each issue is shaped not only by our contributors and collaborators, but by you, the reader who brings these pages to life in your own kitchen.

Here’s to a year of balance. Of flavour. Of thoughtful indulgence.

Editor: Sam Psaila Art Direction: VOCĀB Contributors: Faisal Ahmed Aldedeigan 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

Enjoy the issue – The Served Kitchen

You will also find plates that celebrate contrast smoky chimichurri steak against creamy mash, burrata balanced with roasted beets and blood orange glaze, saffron brioche softened with caramel and cream. Each recipe reflects what we believe good food should be: thoughtful, expressive, and deeply satisfying.

Beyond the kitchen, this issue continues our exploration of craft and place. From the award-winning Tojiro Knife Gallery in Osaka to Bangkok’s reimagined Apsara Cruise, we are reminded that design, like cooking, is an act of care. It is about respecting material, understanding history, and creating experiences that feel lasting rather than fleeting.

At its heart, Served is about detail. The small decisions that transform something simple into something The Dalmore 40 Year Old (24th Edition) is available exclusively at Farsons Direct.

Reproduction in whole or in part without written permission from the publisher of Served Magazine is prohibited. All rights reserved. Dates, information and prices are believed to be correct at the time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. Neither the editor nor the publisher accept responsibility for any material submitted, whether photographic or otherwise. While we endeavour to ensure that the organisations and firms mentioned are reputable. The editor can give no guarantee that they will fulfill their obligations under all circumstances. © 2026

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#CONTRIBUTORS

..."FROM THE SERVED KITCHEN"...

Faisal Ahmed Aldeleigan 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.

Lara Hansen

Louise Sammut

Elena Marlowe

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..

Louise Sammut balances managing risk at a leading bank with her deep passion for cooking.

Her creativity lets her whip up meals for impromptu gatherings or elegant midweek suppers.

Discovering her love for cooking young, she explored flavours and techniques, developing a signature style defined by flavourful dishes and meticulous presentation. She believes food brings people together and creates lasting memories for everyone to share.

Chef Elena Marlowe’s journey into food began in her grandmother’s kitchen, where recipes were passed down more by instinct than instruction.

After training in contemporary European cuisine, she developed a style that blends precision with warmth. Her cooking is guided by seasonality and a deep respect for ingredients, allowing natural flavours to take the lead.

“ T H E F I R ST I SS U E O F T H E Y E A R A R R I V E S Q U I E T LY, E AS I N G I N TO A S LO W E R R H Y T H M S H A P E D BY CO M FO RT, B A L A N C E , A N D I N T E N T I O N . ”

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SETTLE INTO THE SEASON WITH RECIPES DESIGNED

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S Q UA S H & S P I C E E L E GA N C E

G O L D E N B A K E D M AC & C H E E S E

A velvety butternut squash soup with warm spice, crisp brioche croutons, and creamy richness, refined yet comforting for cooler days.

This mac and cheese delivers creamy comfort with crisp edges, rich sauce, and subtle olive notes elevating a classic.

28 C R I M S O N G LOW C I T R U S

A vibrant citrus salad with burrata, roasted beetroot, kale, and blood orange, balanced by zesty vinaigrette and glossy orange glaze.

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TO J I R O K N I F E GA L L E RY

FA R M H O U S E B A K E D E G G S & B E A N S

Award winning Osaka knife gallery merges retail and maintenance, celebrating Japanese craftsmanship, transparency, longevity, and contemporary design rooted in tradition.

A comforting farmhouse dish combining fluffy baked eggs, slow cooked beans, and grilled vegetables for a hearty, rustic, and satisfying bite.

78 SA F F R O N + C A R A M E L B R I O C H E

A luxurious dessert layering saffron-infused cream, caramelised brioche, and whipped caramel, finished with fruit and crunch for celebratory indulgence.

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FOR WARMTH, BALANCE, AND EVERYDAY COMFORT.

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B LO O D O R A N G E M A R M A L A D E

C R E A M E D G R O U P E R P E A R L R I S OT TO

A winter feature celebrating blood oranges through zero waste cooking, turning peels, pulp, and juice into sustainable, beautiful, and flavourful kitchen creations.

A creamy seafood risotto topped with grilled grouper, subtle spice, and chili oil, balancing richness, freshness, and elegant coastal flavour.

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A P SA R A C R U I S E, F LOAT I N G R E S TAU R A N T

A historic rice barge reborn as a floating restaurant, Apsara Cruise blends Bangkok heritage, river views, and award-winning contemporary design.

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C I T R U S VA N I L L E TA RT E & C O C OA S O I L

SMOKEY CHIMICHURRI STEAK

A bold, smoky steak dish paired with fresh chimichurri, creamy mash, sautéed vegetables, and aromatic chili oil for balanced richness.

A playful dessert combining crisp tart shell, vanilla cream, blood orange sauce, and cocoa soil, balancing citrus brightness with creamy, chocolate richness.

33 B LO O D O R A N G E SY R U P

A vibrant blood orange syrup offering bright citrus flavour, gentle sweetness, and endless versatility for drinks, desserts, and everyday seasonal cooking.

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#ON THE BOTTLE

THE DALMORE 40 YO 2024 EDITION A TIMELESS SINGLE MALT DEFINED

BY FOUR DECADES OF MASTERY

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#ON THE BOTTLE

“A MULTITUDE OF AROMAS ENTHRAL THE SENSES WITH THIS TRULY TIMELESS EXPRESSION – A TAPESTRY OF TANTALIZING DELIGHT.” RICHARD PATERSON OBE, MASTER DISTILLER, THE DALMORE

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he Dalmore Aged 40 Years – 2024 Edition, a rare and meticulously crafted single malt Scotch whisky that exemplifies the distillery’s enduring commitment to time, tradition, and excellence.

Aged for four decades and guided by generations of whisky-making expertise, this exceptional release represents a harmonious balance of depth, elegance, and indulgent complexity.

A Story Four Decades in the Making The Dalmore Aged 40 Years – 2024 Edition began its journey in American white oak ex-bourbon casks, laying the foundation for its rich and structured character. The whisky was then transferred into 30-year-old Matusalem oloroso sherry casks, adding layers of sweetness and spice.

This process was further elevated by finishing the spirit in American white oak ex-bourbon casks and exceptionally rare Graham’s Port Colheita casks from 1970. The final stage saw the original 40-year-old vatting from 2017 expertly blended with new liquid and left to harmonise in an in-situ cask, resulting in a whisky of remarkable smoothness, balance, and complexity.

Tasting Notes Aroma: Cherries, plums, and sultanas layered with toffee apple and vanilla pod.

Palate: Orange peel and chocolate truffles, complemented by Old English marmalade and crushed walnuts.

Finish: Elegant black forest fruits and poached pear, laced with caramel and dark chocolate.

A Landmark Release The Dalmore Aged 40 Years – 2024 Edition stands as a testament to the distillery’s philosophy that great whisky is shaped not only by cask and spirit, but by patience and vision. This rare expression offers collectors and connoisseurs a chance to experience the pinnacle of long-aged Highland single malt.

About The Dalmore Founded in 1839, The Dalmore is renowned for its pioneering approach to cask curation and its unmistakable house style — rich, layered, and luxuriously refined. Each release reflects a legacy of innovation, craftsmanship, and unwavering attention to detail.

The Dalmore 40 Year Old (24th Edition) is available exclusively at Farsons Direct.

For further information or interest in acquiring The Dalmore Aged 40 Years – 2024 Edition, please contact Farsons Direct: www.farsonsdirect.com

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Timeless From Mdina’s bastions, a taste of eternity

demondion.xaracollection.com

#CRAFTING

FROM TUSCANY TO LONDON – THE GREAT PASTA AWAKENING OF THE 80'S

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n 1984 to most Londoners, the word pasta meant either spaghetti in a tomato sauce or macaroni cheese. And as for pasta sauces, these came with the spaghetti in the same can. Basil was hardly known and pesto a sauce too far.

A visit to Tuscany opened my eyes to the glory of Italian food, its essential simplicity and rich earthy flavours. So, in partnership with my boyfriend Derek Johns, I opened a retail shop called Pasta Pasta on the Pimlico Road, SW1. The stylish interior was of designed by Derek and we installed a commercial kitchen in the basement to produce the fresh pasta and a variety of sauces. Customers could take away a gourmet feast they could prepare at home in minutes. We received a great deal of publicity in glossy magazines and the London press – an instant hit.

Pasta is made in two ways; dried, extruded, usually eggless pasta; or the real thing made with eggs and rolled and cut to become lasagna, tortoloni, linguine, fettucine or ravioli. This type of pasta cooks in a fraction of the time of dried pasta – usually a couple of minutes in salted boiling water suffices.

The texture is sublime, unctuous and silky.

For the first year or so we sold all we could produce. We stocked a variety of genuine Italian salamis and cheeses such as Parmesan, Tallegio and buffalo Mozzarella plus some sweet things like Pan Forte (a sticky, dense cake made with dried fruits, almonds and flour) to end the repast. Our best sellers were the ever-popular Pesto Genovese and Puttanesca, or whore’s sauce, so called as it originated in the red-light district of Naples and is made with olives, tomatoes and anchovies.

Pasta made simply and beautifully I have retained my love of Italian food and could talk for hours about pasta and its various sauces. I make my own pasta and sauces and I love plain olio e aglio meaning oil and garlic with perhaps a little dried chilli topped with fresh grated Parmesan. Never buy grated Parmesan in cardboard boxes; its taste is unmentionably horrid. From Sicily, Pasta Norma made with aubergine and tomato and pasta con sardo – a concoction of filleted fresh sardines, pine nuts and raisins topped with deep fried breadcrumbs, trust me its delicious but not easy to make at home. The combination of fish and raisins sounds odd but harks back to Sicily’s Arab past; North Africans love to combine fruit with meat or fish as in their delicious tagines. The beauty of this cuisine is that it is easy and quick to make but you must use the best fresh ingredients. Be bold, experiment for yourself. Create new and unusual combinations of flavour and see how they work for you and your friends.

Pasta is versatile, so should you be.

A surprisingly good, quick and cheap pasta recipe I recently discovered a surprisingly good way to serve spaghetti. It costs little and people love it.

Steam some cauliflower heads al dente then break them up quite small.

Meanwhile heat a generous amount of oil and garlic in a pan, add anchovy filets and cook until they seem to melt. Add the cauliflower then the cooked pasta and top with fried breadcrumbs - simple but majestic.

People went wild for these new, fresh tastes; so different from the bland, manufactured products that lined the shelves in supermarkets back then. It was not long before we had imitators and the better supermarkets started sourcing fresh pasta and sauces. Our business model had not taken sufficient notice of this possibility, alas.

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Built on Narrative

Ellul Bistro is shaped by the idea that hospitality is as much about feeling as it is about food. Rooted in a long-standing family legacy, the bistro carries forward generations of care, taste, and attention, while translating them into a contemporary, everyday setting. It’s a place designed not for grand occasions alone, but for the rhythms of daily life—morning coffees, lingering lunches, unhurried dinners, and weekends that unfold slowly.

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Interior Design by Sara Brincat, draw studio and Photography by Brian Grech

#TRENDING

“Nothing here is accidental; from plate to ceiling, every detail contributes to a shared experience.”

#TRENDING

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Ellul Bistro is a contemporary expression of a family legacy, one rooted in taste, care, and hospitality.

While its foundations draw from generations of fine dining, the bistro itself is intentionally everyday, a place for morning coffees, light lunches, unhurried dinners, and relaxed weekend moments. Here, food and space work together to create an experience that feels generous, expressive, and deeply connected to its surroundings.

Inspired by local flavours and classic European dishes, the menu celebrates balance and comfort. Honest ingredients, timeless recipes, and generous portions define the offering, whether it’s a crisp salad, handmade ravioli, or a bottle of wine shared with friends. The food invites people to linger, and the space encourages them to stay.

That sense of ease begins with the building itself. Ellul Bistro occupies one of Valletta’s most storied corners, a setting that shaped the entire approach to the project. Led by Sara Brincat, Head of Interior Design at draw studio, the brief was to transform a freshly refurbished café into a layered, expressive bistro, one that feels alive with colour, energy, and conversation, welcoming both locals and those weaving through the capital.

From the outset, it was clear the space had presence. The original ground-floor ceiling immediately draws the eye, and rather than competing with it, the design frames and celebrates it, allowing it to lead the narrative.

Much like the food, the interior is about restraint and intention, knowing when to add and when to step back. >> 021

#TRENDING

“Ellul Bistro is intentionally everydaydesigned for morning The ground floor sets the tone the moment you step inside. Warm, earthy tones dominate, grounding the space and creating intimacy.

Browns and rusts reference the land, anchoring the dining experience and allowing the architecture above to shine. Texture plays a key role, from upholstered seating to layered wall finishes and bespoke details that reveal themselves slowly, much like a well-composed dish.

Nothing here is accidental. From crockery and table lamps to signage and staff uniforms,

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every element was carefully selected to ensure cohesion. This attention to detail mirrors the kitchen’s philosophy, thoughtful, consistent, and quietly confident.

Upstairs, the experience shifts without breaking the story. Traditional Maltese balconies overlook the street below, offering charm, light, and movement. But the goal was never to make the first floor a secondary choice. Instead, it was designed to feel equally compelling. Where the ground floor is warm and grounded, the upper level becomes lighter, more playful, and

expressive. Cooler tones inspired by the sky create an inverted relationship between the two floors, reflections of each other, but in reverse.

To bring this level to life, artist James Micallef Grimaud was commissioned to reinterpret the ceiling in a completely different way. The result introduces surprise and elevation, ensuring the first floor has its own identity while remaining part of the same narrative.

Art flows naturally throughout the bistro, much like conversation around the table. Valletta’s

#TRENDING

coffees, unhurried dinners, and moments meant to linger.” streets are layered with history and storytelling, and Ellul Bistro reflects that richness by placing art at the heart of the space rather than treating it as decoration. Works by local artists Ed Dingli, Kane Cali, and Charles Cordina sit alongside pieces created by members of the in-house draw team, blurring the line between studio and site.

Outdoors, bespoke tables designed by draw extend the experience onto the street. Produced in collaboration with Mediterranean Ceramics, their patterns and layouts bring colour and

character beyond the walls, inviting passersby to pause, observe, and join in.

Inside, a sculptural piece by artist Stefan Priehyba offers a quieter moment. An abstract yet classical interpretation of the client’s mother, it speaks to heritage, memory, and family, themes that echo through both the food and the space. Like the menu itself, it feels personal without being sentimental.

At its core, Ellul Bistro is a project driven by character, that of the building, the city, and the people behind it. The concept evolved

organically, influenced by the existing architecture, a love of colour, a bold personality, and even tequila, whose graphic bottles and vibrant presence became unexpected sources of inspiration.

The result is a place where flavour and design meet effortlessly. A bistro where meals stretch longer than planned, conversations flow easily, and every detail, from plate to ceiling, contributes to a shared experience. Ellul Bistro doesn’t ask to be rushed. It invites you to sit, eat, look around, and stay a while.

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# S E A S O N A L S TA R

Blood oranges are one of nature’s most striking accidents familiar at first glance, yet quietly extraordinary. Their deep crimson flesh is the result of anthocyanins, a type of antioxidant pigment rarely found in citrus. Unlike berries or grapes, blood oranges develop this colour only under specific conditions: warm days paired with cool nights. It’s this temperature shift that triggers their signature hue, giving each fruit its unique marbling of red, ruby, and flame-orange tones.

Their origins are most closely tied to the Mediterranean, particularly Sicily, where volcanic soil and winter climates create ideal growing conditions. Historical records suggest blood oranges emerged sometime between the 15th and 17th centuries, likely as a natural mutation of the sweet orange. From Italy, cultivation spread across southern Spain and later to California, where similar climates allowed the fruit to flourish.

There are several recognised varieties, each with its own character. Moro is the boldest, deeply coloured and intensely flavoured, with notes that lean almost wine-like. Tarocco is sweeter and less pigmented, prized for balance and juiciness. Sanguinello, often associated with Spain, sits somewhere in between mild, aromatic, and elegant.

Flavour-wise, blood oranges offer more complexity than their paler counterparts.

Alongside classic citrus sweetness, they carry hints of raspberry, pomegranate, and sometimes even a faint bitterness that adds depth. This makes them as suited to savoury dishes as they are to desserts and drinks.

Seasonal by nature, blood oranges appear in winter and early spring, making their arrival feel fleeting and special. Part of their charm lies in this impermanence a reminder that some of the most beautiful ingredients are meant to be enjoyed briefly, vividly, and in season.

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# S E A S O N A L S TA R

“ E V E R Y P E E L , E V E R Y D R O P, N OT H I N G WAST E D , E V E RY T H I N G TRANSFORMED.”

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# S E A S O N A L S TA R

Words: Sophia Atkins

WASTE NOT, WANT NOT:

ZERO-WASTE RECIPES THAT USE EVERY PART OF THE BLOOD ORANGE VITALITY

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ew ingredients embody both beauty and purpose quite like the blood orange. Its vibrant colour, floral aroma, and tangy sweetness make it one of winter’s most captivating fruits, but beyond its allure lies an opportunity for creativity and sustainability. This is where zerowaste cooking shines, using every part of the blood orange to craft dishes, condiments, and garnishes that are as resourceful as they are delicious.

Recipes & Ideas Candied Blood Orange Peels Don’t throw away those peels, transform them into sweet, chewy jewels.

Boil sliced peels twice to remove bitterness, then simmer in sugar syrup until glossy. Dry overnight and toss in sugar. Perfect for topping desserts, ice cream, or even cocktails.

Blood Orange Syrup Simmer leftover juice and pulp with sugar and a touch of lemon until thick and aromatic. Use this syrup to sweeten drinks, drizzle over breakfast dishes, or glaze cakes.

Zest-Infused Salt or Sugar Dry your zest and mix it into sea salt or caster sugar for a fragrant seasoning. Citrus salt enhances grilled fish or roasted vegetables, while citrus sugar elevates baked goods and cocktails.

Blood Orange Marmalade A timeless preserve that uses it all, peel, pith, and pulp. Simmer everything with sugar and water until thick and glossy. Ideal on toast, with cheeses, or as a glaze for roast duck.

Dehydrated Blood Orange Slices Slice thinly and dry at low heat for a few hours. These crisp, jewel-toned rounds add beauty to cocktails, desserts, or festive décor.

Compost the Rest Even after all your creative uses, anything left can return to the earth.

Add the scraps to your compost or garden soil, nature’s own zero-waste system.

The blood orange teaches us a simple truth, nothing in nature is ever truly wasted. With a little imagination, even the smallest peel or drop of juice can add beauty and depth to the kitchen

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# S E A S O N A L S TA R

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his dish feels like a quiet statement of confidence, clean, expressive, and effortlessly modern.

At its heart is a celebration of colour and balance, where earthy sweetness meets bright acidity and soft indulgence. Roasted beetroot anchors the plate with depth and warmth, its natural sugars intensified just enough to feel indulgent without losing elegance. Blood orange appears in multiple forms—zest, juice, glaze—layering the dish with citrus clarity that lifts every element it touches.

The zesty orange vinaigrette sets the tone, glossy and aromatic, spreading across the plate like an invitation. Fresh kale adds structure and bite, while juicy blood orange wedges burst with freshness, cutting cleanly through the richer notes. At the centre, burrata delivers its signature contrast: cool, creamy, and luxurious, gently melting into the surrounding flavours. A light orange glaze adds sheen and sweetness, tying the citrus story together with restraint rather than excess.

Finishing touches matter here. Pomegranate seeds bring pops of acidity and texture, shaved parmesan adds a savoury whisper, and a final drizzle of extra virgin olive oil rounds everything out with silkiness. The result is a plate that feels intentional yet unfussy—vibrant, seasonal, and beautifully composed.

This is the kind of recipe that belongs on a sunlit table, equally suited to a refined starter or a light main. Fresh but grounded, elegant but approachable, it’s a reminder that the most memorable dishes don’t shout—they resonate.

Ingredients

Method

For the Zesty Orange Vinaigrette 5g blood orange zest 50ml blood orange juice 10ml red wine 20ml olive oil ¼ tsp sea salt 1/8 tsp black pepper powder A pinch of oregano 5g brown sugar

Zesty Orange Vinaigrette In a sauce blender, combine all ingredients except olive oil and blend for 1 minute. Slowly drizzle in the olive oil while blending to emulsify the vinaigrette.

For the Roasted Beetroot 80g beetroot slices 1/8 tsp sea salt A pinch of black pepper powder 5ml olive oil For the Orange Glaze Sauce 50ml orange juice 10g white sugar 20ml water To Serve 40g kale leaves 50g blood orange wedges 60g roasted beetroot 5g pomegranate seeds 2g shaved parmesan 1 burrata cheese 60ml zesty orange vinaigrette 20ml orange glaze sauce 5ml extra virgin olive oil

Roasted Beetroot Toss beetroot slices with salt, pepper, and olive oil. Spread on a baking tray and roast in a preheated oven at 200°C for 10 minutes.

Orange Glaze Sauce Combine all ingredients in a saucepan and simmer over medium heat for 5 minutes until slightly thickened.

To Serve Start by spreading the zesty orange vinaigrette evenly across the base of the plate. Arrange the roasted beetroot slices, fresh kale leaves, and vibrant blood orange wedges artfully over the dressing. Gently place the burrata cheese in the center. Drizzle extra virgin olive oil and orange glaze sauce over the top to add richness and shine. Finish with a sprinkle of pomegranate seeds and a touch of shaved parmesan for a balanced presentation and flavor.

By Chef Faisal – Prep Time: 20mins – Cook Time: 15mins – Serves 1

BURRATA WITH ROASTED BEETS, & ZESTY BLOOD ORANGE GLAZE 028

# S E A S O N A L S TA R

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# S E A S O N A L S TA R

A WINTER PRESERVE WITH DEPTH & BRIGHTNESS

By Lara Hansen

BLOOD ORANGES BRING A RICHNESS AND COLOUR THAT ELEVATES CLASSIC MARMALADE INTO SOMETHING MORE LAYERED AND AROMATIC. BALANCED BETWEEN BITTERNESS AND SWEETNESS, THIS PRESERVE CAPTURES THE ESSENCE OF WINTER CITRUS AT ITS PEAK. SLOW COOKED AND GENTLY SET, IT IS A VERSATILE STAPLE, EQUALLY AT HOME ON MORNING TOAST, ALONGSIDE CHEESE, OR WARMED AND BRUSHED OVER CAKES AND PASTRIES. Ingredients

Method

1kg blood oranges 1 lemon 1.2kg caster sugar 1.5 litres water

Wash the blood oranges and lemon thoroughly. Cut the fruit in half and squeeze out the juice, reserving it. Place the seeds in a piece of muslin or a clean cloth and tie securely.

Thinly slice the orange and lemon peel, removing any excess pith if thick. Place the sliced peel, reserved juice, muslin bag, and water into a large heavy based pan.

Bring to a gentle simmer and cook for about 45 minutes, or until the peel is soft and translucent. Stir occasionally and skim any foam from the surface.

Remove the muslin bag and squeeze it carefully back into the pan, discarding the bag once done.

Add the sugar and stir gently over low heat until fully dissolved.

Increase the heat and bring to a rolling boil. Cook for 15 to 20 minutes, stirring occasionally, until the marmalade reaches setting point. Test by placing a spoonful on a cold plate, it should wrinkle when pushed.

Remove from the heat and allow to rest for 10 minutes. Pour into sterilised jars, seal, and leave to cool completely.

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# S E A S O N A L S TA R

BLOOD ORANGE SYRUP

By Lara Hansen

THIS BLOOD ORANGE SYRUP IS A CONCENTRATED EXPRESSION OF FRESH CITRUS, REDUCED SLOWLY TO PRESERVE BOTH FRAGRANCE AND FLAVOUR. LIGHTLY SWEET AND VIVIDLY COLOURED, IT ADDS BRIGHTNESS WHEREVER IT IS USED, FROM COCKTAILS AND SPRITZ STYLE DRINKS TO YOGHURT, FRUIT, AND DESSERTS. KEPT CHILLED, IT BECOMES AN EASY WAY TO BRING SEASONAL CITRUS INTO EVERYDAY COOKING AND ENTERTAINING. Ingredients

Method

How to Use

500 ml freshly squeezed blood orange juice 250g caster sugar Zest of 1 blood orange

Place the blood orange juice, sugar, and zest into a small saucepan. Heat gently, stirring until the sugar has completely dissolved.

Drizzle syrup over yoghurt, fruit, or cakes

Bring the mixture to a light simmer and cook for 15 to 20 minutes, or until slightly thickened and glossy. The syrup should coat the back of a spoon.

Spoon marmalade onto toast, pastries, or cheese boards

Remove from the heat and allow to cool. Strain if a smoother finish is preferred.

Use in cocktails or spritz style drinks

Warm marmalade slightly and brush over cakes or roasted fruit

Transfer to a clean bottle or jar and store refrigerated for up to two weeks.

A SIMPLE CITRUS REDUCTION FOR DRINKS AND DESSERTS 033

SCAN FOR MENU

Weekend the

flavour collection buffets worth the

indulgence

WHERE ITALY MEETS THE MEDITERRANEAN.

San Giuliano

Book your table today, Reserve your dining experience easily via: Website: www.sangiulianorestaurant.com – Email: info@sangiulianorestaurant.com Call: 2135 2000

#ESSENTIAL

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THE COMFORT CHAPTER

omfort food has never been about excess, it’s about reassurance. The dishes we return to when we want to slow down, feel grounded, or simply eat something that understands us.

In its best form, comfort food balances warmth with intention, familiarity with quiet refinement.

These three recipes capture that idea beautifully, each offering a different expression of comfort while sharing a common thread: care, balance, and depth.

Squash + Spice sets the tone with softness. This butternut squash soup is gentle by design, built on roasted squash that brings natural sweetness and body without heaviness. Creamy, velvety, and subtly spiced, it delivers warmth rather than intensity. A swirl of cream, crisp croutons, and a whisper of spice elevate the bowl without distracting from its purpose, to soothe. It’s the

kind of dish that invites you to slow down, spoon by spoon, letting comfort arrive quietly.

Farmhouse Baked Eggs + Beans leans into rustic familiarity. There’s something deeply reassuring about eggs baked just until tender, paired with rich, savoury beans and toasted bread. It’s honest food, simple ingredients, cooked well, meant to be eaten without ceremony. This dish feels rooted in tradition, echoing slow mornings and shared tables. It’s hearty without being heavy, nourishing without trying too hard, and endlessly adaptable to the rhythm of everyday life.

Then comes The Perfect Bake, a golden mac and cheese that represents comfort in its most unapologetic form. Creamy at its core and crisp on top, it’s a dish built on technique as much as nostalgia. A smooth Mornay sauce coats

every piece of pasta, while the oven does its work, transforming the surface into something bubbling, bronzed, and irresistible. It’s indulgent, yes, but controlled. Familiar flavours, sharpened and refined, proving that classics don’t need reinvention, just respect.

Together, these dishes tell a story of modern comfort food, one that values restraint as much as richness. They don’t shout for attention or rely on excess. Instead, they focus on texture, balance, and feeling. Whether it’s the silkiness of soup, the grounding satisfaction of baked eggs, or the indulgent pull of mac and cheese, each recipe offers a moment of pause.

Comfort food, at its heart, is emotional cooking.

It’s food that meets you where you are. These recipes remind us that comfort doesn’t have to be complicated, it just has to be thoughtful.

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#ESSENTIAL

FARMHOUSE BAK

By Chef Faisal Prep Time: 1 hr 30 mins – Cook Time: 30mins – Serves 1 Ingredients For the Beans Salsa 50g black eyed beans 5g garlic, chopped 10g shallots, chopped 10g butter 10g tomato paste 50g tomato purée ½ tsp sea salt ¼ tsp black pepper powder A pinch of oregano For the Cloud Egg 2 egg whites 1 egg yolk A pinch of sea salt A pinch of white pepper powder

For the Grilled Vegetables 20g mushroom 30g tomato wedges 10g butternut squash 1/8 tsp sea salt A pinch of black pepper powder ¼ tsp Italian seasoning 5ml olive oil To Serve 1 slice brioche loaf, toasted and halved 1 baked cloud egg 150g beans salsa 50g grilled vegetables A pinch of chopped parsley

Method Beans Salsa Soak the black eyed beans for 1 hour and boil until tender. In a cooking pot, melt the butter and sauté the shallots and garlic until golden. Add the tomato paste and cook for 1 minute, then stir in the tomato puree and seasonings. Let it simmer over low heat for 3 minutes before adding the boiled beans. Cook for another 3 minutes and set aside.

Cloud Egg Whisk the egg whites with seasoning until stiff peaks form. Line a baking tray with parchment paper, place a round mould, and spoon the egg whites foam into it. Bake in a preheated oven at 180°C for 8 minutes.

Carefully place the yolk on top and return to the oven for an additional 2 minutes.

Grilled Vegetables In a bowl, toss all ingredients together. Grill on a preheated grill for 4 minutes until lightly charred and tender.

To Serve Place the toasted brioche halves on one side of the plate to anchor the composition. Nestle the baked cloud egg on the opposite side, allowing its puffed white and golden yolk to remain center stage. Spoon a generous portion of the warm, savoury beans salsa next to the egg.

Arrange the grilled vegetables alongside for a burst of color and rustic charm. Finish the presentation with a sprinkle of fresh chopped parsley for a bright, herbal accent.

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#ESSENTIAL

KED EGGS + BEANS

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SQUASH + SPICE This butternut squash soup is all about gentle layers of comfort and care. It begins with roasted squash, lightly seasoned and caramelised until naturally sweet and tender, forming the backbone of the dish. Blended with milk into a silky purée, the squash takes on a smooth, almost velvety texture that feels both wholesome and indulgent. Sautéed garlic, butter, and olive oil deepen the flavour, while a touch of cream adds richness without overwhelming the vegetable’s natural warmth. A hint of parmesan brings subtle savoury depth, tying everything together. Crisp brioche croutons add contrast, offering buttery crunch against the smooth soup. Finished with a swirl of cream, fresh parsley, and just a whisper of cinnamon, this bowl strikes a beautiful balance between cosy and refined. It’s simple, soothing, and quietly elegant—perfect for slow lunches, cool evenings, or whenever you crave something nourishing yet comforting.

By Chef Faisal – Prep Time: 30mins – Cook Time: 20mins – Serves 1 Ingredients For the Roasted Butternut Squash 250g butternut squash cubes 1/8 tsp sea salt A pinch of black pepper powder 10ml olive oil For the Butternut Squash Purée 200g roasted butternut squash 100ml milk For the Butternut Squash Soup 300g butternut squash purée 10ml olive oil 15g butter 5g garlic, chopped ¼ tsp sea salt 1/8 tsp black pepper powder 30ml cooking cream 3g parmesan cheese

Method: For the Croutons 30g brioche bread 5ml olive oil A pinch of sea salt

Roasted Butternut Squash In a mixing bowl, toss the butternut squash cubes with olive oil, salt, and pepper. Spread evenly on a baking tray and roast in a preheated oven at 220°C for 15 minutes until golden and tender.

To Serve 300g butternut squash soup 20g croutons 5ml cooking cream A pinch of chopped parsley A pinch of cinnamon powder

Butternut Squash Purée Blend the roasted squash and milk in a sauce blender until smooth and velvety.

Butternut Squash Soup In a saucepan, heat olive oil and sauté garlic until golden. Add the squash purée, butter, cream, cheese, salt, and pepper. Simmer over medium heat for 3 minutes until rich and creamy.

Croutons Cut the brioche into 1-inch cubes, toss with olive oil and salt, then bake in a preheated oven at 180°C for 5 minutes until crisp and golden.

To Serve Ladle the warm, velvety butternut squash soup into a deep bowl, letting it settle into a smooth surface. Gently drop the golden croutons over the center, allowing a few to float invitingly. Drizzle a swirl of rich cooking cream for a luxurious finish, then lightly dust the top with a whisper of cinnamon and a sprinkle of fresh parsley, adding both aroma and elegance to this comforting, autumnal dish.

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THE PERFECT BAKE

There are few dishes as universally loved as baked mac and cheese, yet when done well, it transcends nostalgia and becomes something quietly luxurious. This version leans into balance—silky Mornay, perfectly cooked pasta, and a golden, bubbling crust that delivers both texture and depth. Familiar, comforting, and unapologetically rich, it’s a reminder that the simplest classics often leave the strongest impression.

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

Method

For the Mornay Sauce 10g butter 10g all-purpose flour 200ml milk 20g parmesan cheese 1/8 tsp salt A pinch of white pepper powder A pinch of nutmeg powder 50ml cooking cream

Mornay Sauce Sauté butter and flour in a saucepan for 2 minutes.

For the Baked Mac & Cheese 100g macaroni, boiled 10ml olive oil 5g garlic, chopped 20g mozzarella cheese 250g Mornay sauce To Serve 350g baked mac & cheese 2g parmesan cheese 1 tsp dry black olive powder

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Gradually add milk and stir.

Add remaining ingredients and cook on medium heat for 3 minutes.

Baked Mac & Cheese Boil macaroni for 9 minutes, then strain.

In a pan, sauté garlic in olive oil for 1 minute.

Add macaroni and Mornay sauce; cook for 2 minutes.

Transfer to a baking dish and top with mozzarella.

Bake in a preheated oven at 220°C for 10 minutes.

To Serve Serve the hot, golden-baked mac and cheese straight from the oven onto a plate, ensuring the top remains bubbly and lightly crisped. Sprinkle freshly grated Parmesan cheese over the surface for an added savory layer. Finish with a dusting of dry black olive powder, introducing a subtle earthy depth that complements the creaminess of the dish.

This final touch elevates the comfort classic into a refined and flavorful presentation.

#ESSENTIAL

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Perfect for sweet and savoury dishes

#ESSENTIAL

By Louise Sammut – Cook Time: 30mins – Serves 4

BROCCOLI GNOCCHI WITH BUTTER AND SAGE SAUCE Ingredients

Instructions

350g broccoli florets 250g all-purpose flour

1. Add the broccoli florets to a large pot of salted boiling water and boil for 10 minutes, until tender. Drain well and squeeze out as much moisture as possible. Leave to cool completely.

(plus extra for dusting)

1 large egg 100g Benna Salted Butter 10 fresh sage leaves Salt

2. Place the broccoli in a large bowl and blend until smooth using a hand blender.

3. Add the egg and a pinch of salt and beat lightly with the mashed broccoli. Gently fold in 120g of flour and gradually add more flour as needed until a non-sticky dough is formed; it should be soft but not stiff.

Place the dough on a lightly floured surface and knead gently.

4. Divide dough into 4 portions, and roll each into a long rope about 2 cm thick. Pinch and cut gnocchi into 4 cm pieces.

5. Drop gnocchi in a large pot of salted boiling water and cook until they float to the surface (3-4 minutes).

6. In a pan, melt the butter and add the sage leaves and cook until sage leaves start to crisp and the butter starts to turn golden brown. Toss the cooked gnocchi in the pan and sauté briefly in the sauce.

/ EVENTS@

Seaside moments, unforgettable memories

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In Osaka, Tōjiro Knife Gallery transforms the simple act of buying a knife into a refined design experience.

EXPLORING THE TOJIRO KNIFE GALLERY OSAKA, JAPAN #CRAFTING

#CRAFTING

In a city celebrated for food culture and precision craftsmanship, Tojiro Knife Gallery Osaka has been awarded a Dezeen Award 2025, recognised for its clarity of concept, meticulous detailing, and deep respect for Japanese maintenance culture. Designed

by KATATA YOSHIHITO DESIGN (L/O), the project transforms the simple act of buying a knife into an immersive experience of tradition, technique, and longevity. >>

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#CRAFTING

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#CRAFTING

“Craftsmanship does not end at purchase.

At Tojiro Knife Gallery, it continues through care, maintenance, and respect for longevity.”

K

ATATA YOSHIHITO DESIGN (L/O), led by Japanese creative director Yoshihito Katata, was selected from over 4,300 entries submitted from more than 80 countries, standing out for its craftsmanshipdriven approach and cultural depth. Located in Osaka’s historic kitchenware district, the gallery reinterprets Japanese cutlery culture through a contemporary spatial language that feels both modern and deeply rooted.

The space combines a knife retail area with an open maintenance room, allowing visitors to observe sharpening and repair processes carried out by skilled craftsmen.

This transparency reflects a distinctly Japanese value system, one that celebrates tools, honours longevity, and embraces sustainable use over disposability.

Production and retail are intentionally integrated. The maintenance room is equipped with the same machines and tools used at Tojiro’s main factory in Tsubame-Sanjo, supporting everything from daily upkeep to complex repairs. By bringing these processes into view, the gallery communicates the brand’s belief that craftsmanship does not end at purchase, it continues through care.

One of the defining architectural gestures is the reinterpretation of yoroi-bari, a traditional Japanese construction method, into a knife

display system. Knives appear to float against warm wooden panels, secured through concealed magnets and precision detailing that balances safety, function, and visual tension. This softness of timber contrasts with the armour-like stainless-steel facade, creating a deliberate dialogue between warmth and strength, tradition and industry.

Rather than designing a space for its own sake, the concept began with what the gallery needed to express, then structure, materiality, and user experience were developed in reverse. The result is a retail environment where heritage and contemporary design work as one, offering a refined and modern expression of Japanese craftsmanship. >>

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“In revealing the life of the knife beyond its making, the gallery

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reminds us that true design is not only created, it is sustained.”

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#WEEK–ENDERS

THE MAIN EVENT With Chef Faisal

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#WEEK–ENDERS

Chef Faisal brings together comfort and refinement through a collection of thoughtfully crafted recipes. From vibrant citrus-led plates to rich, satisfying classics, each dish reflects his focus on balance, flavour, and careful technique. Rooted in tradition yet styled for the modern table, these recipes are designed to be approachable without losing their sense of occasion. Whether you are cooking for guests or simply elevating an everyday meal, Chef Faisal’s creations invite you to slow down and savour the process as much as the plate.

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#WEEK–ENDERS

SMOKY CHIMICHURRI STEAK

By Chef Faisal – Prep Time: 30mins – Cook Time: 20mins – Serves 1 Ingredients For the Steak Marination 200g beef tenderloin ¼ tsp sea salt 1/8 tsp black pepper powder 3ml lemon juice 5ml olive oil 5g garlic, chopped For the Chimichurri Sauce 10g parsley, chopped 5g garlic, chopped 20g shallot, chopped 5g spring onion, chopped 5g coriander, chopped 5ml lemon juice 1/8 tsp chili flakes 1/8 tsp oregano 15ml olive oil 20ml red wine vinegar ¼ tsp sea salt 1/8 tsp black pepper powder For the Mashed Potato 150g potato 500ml water 10g butter 5g parmesan cheese ¼ tsp sea salt A pinch of white pepper powder 20ml cooking cream

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Method For the Sautéed Vegetables 10g mushroom 10g carrot 20g green zucchini 10g butternut squash 10g potato 1/8 tsp sea salt A pinch of black pepper powder ¼ tsp Italian seasoning 5ml olive oil For the Chili Oil 3ml balsamic vinegar ¼ tsp chili flakes A pinch of chopped parsley ¼ tsp smoked paprika 2g garlic, chopped 5g shallots, chopped 30ml olive oil ¼ tsp sea salt To Serve 200g grilled steak bites 60g chimichurri sauce 150g mashed potato 60g sautéed vegetables 5ml chili oil

Steak Marination Cut the tenderloin into small cubes. In a mixing bowl, combine all ingredients and mix well. Arrange the marinated meat onto skewers.

Grill on a charcoal grill for 3 minutes on each side.

Chimichurri Sauce Combine all ingredients in a bowl and mix well until fully incorporated.

Mashed Potato In a pot, boil water and add the potato. Cook until tender. Strain and mash well. In a pan, melt butter and sauté the mashed potato for 1 minute. Add the remaining ingredients and cook until creamy and fluffy.

Sautéed Vegetables Blanch all vegetables except mushrooms. In a pan, heat oil and sauté all vegetables for 2 minutes. Add seasoning and sauté for another minute.

Chili Oil In a saucepan, heat oil and cook shallots and garlic until light brown.

Add the rest of the ingredients and stir well.

To Serve Begin by arranging a bed of vibrant sautéed vegetables on the serving plate. Nestle the grilled steak bites on top, allowing the smoky sear to shine through. Spoon the zesty chimichurri sauce over the steak, letting it cascade naturally across the vegetables. Beside the steak, form a smooth mound of creamy mashed potato for balance. To finish, drizzle a delicate swirl of chili oil over the top, adding a bold aroma and a gentle heat that ties the entire dish together.

#WEEK–ENDERS

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PAN-SEARED CHICKEN ROULADE

By Chef Faisal – Prep Time: 30mins – Cook Time: 20mins – Serves 1

Ingredients For the Red Wine Sauce 15g butter 20ml olive oil 30g onion, chopped 5g garlic, chopped 150ml red wine 10ml balsamic vinegar 3g fresh thyme 1 bay leaf 10g all-purpose flour ¼ tsp salt ¼ tsp black pepper powder ¼ tsp chicken stock powder A pinch of smoked paprika 5g brown sugar For the Mashed Cauliflower 200g cauliflower 500ml water 10g butter 5g parmesan cheese ¼ tsp sea salt A pinch of white pepper powder 30ml cooking cream For the Chicken Filling Mix 10g spinach, chopped 3g garlic, chopped 10g feta cheese 20g sundried tomatoes, chopped 10g green olives A pinch of black pepper powder 1/8 tsp salt

Method: For the Chicken Roulade 1 chicken breast 50g chicken filling mix For the Sautéed Vegetables 20g broccoli 10g carrot 20g green zucchini 10g butternut squash 1/8 tsp sea salt A pinch of black pepper powder ¼ tsp Italian seasoning 5ml olive oil To Serve 1 pan-seared chicken roulade, sliced into 5 pieces 60g red wine sauce 4 spring onion slices 200g mashed cauliflower 60g sautéed vegetables 3g parmesan cheese

Red Wine Sauce In a saucepan, heat butter and oil, then sauté onion and garlic for 2 minutes. Stir in flour and cook for another minute before adding red wine.

Mix well and incorporate the rest of the ingredients. Simmer over medium heat until the sauce thickens slightly.

Mashed Cauliflower Boil the cauliflower in salted water until soft, then strain and mash thoroughly. In a frying pan, sauté the mash with butter, then add the remaining ingredients. Cook until smooth and fluffy.

Chicken Filling Mix Combine all ingredients in a bowl and mix until evenly incorporated.

Chicken Roulade Butterfly the chicken breast and gently flatten it. Spread the filling evenly, then roll the chicken tightly and secure it with twine or toothpicks. Sear the roulade in a pan with a bit of butter until golden brown on all sides, then bake in a preheated oven at 200°C for 10 minutes.

Sautéed Vegetables Blanch all vegetables. Heat oil in a pan, add the vegetables, and sauté for 2 minutes. Add the seasoning and continue sautéing for 1 minute.

To Serve Begin by spreading the mashed cauliflower onto the plate as a smooth, creamy base. Neatly arrange the sliced chicken roulade on top in a fanned or linear presentation. Drizzle the red wine sauce generously over the chicken, allowing it to flow slightly onto the cauliflower for a rich, glossy finish. Place the sautéed vegetables alongside to add vibrant colour and texture. Garnish with delicate spring onion slices and a sprinkle of grated Parmesan to complete the dish with elegance and depth.

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#WEEK–ENDERS

CREAMED GROUPER WITH PEARL RISOTTO

By Chef Faisal – Prep Time: 30mins – Cook Time: 20mins – Serves 1 Ingredients For the Cooked Risotto Rice 5g butter 5g shallots, chopped 3g garlic, chopped 50ml milk 100ml cooking cream 5g parmesan cheese ¼ tsp sea salt 1/8 tsp white pepper powder A pinch of oregano 80g risotto rice 80ml water For the Fish Marination & Grilling 150gm grouper fish 1/8 tsp sea salt A pinch of black pepper powder A pinch of smoked paprika 3ml lemon juice 5ml olive oil

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Method: For the Chili Oil 3ml balsamic vinegar ¼ tsp chili flakes A pinch of chopped parsley ¼ tsp smoked paprika 2g garlic, chopped 5g shallots, chopped 30ml olive oil ¼ tsp sea salt

Cooked Risotto Rice In a cooking pot, sauté shallots and garlic in butter until browned. Add water, salt, pepper, and oregano, bring to a boil, then stir in the rice and milk. Cover and simmer on low heat for 18 minutes. Stir in the cooking cream and continue to cook for 2 more minutes until creamy.

To Serve 200g cooked risotto rice 150g grilled grouper fillet 1g parmesan cheese 1g spring onion 2g red capsicum 3g yellow capsicum 3ml chili oil

Chili Oil In a saucepan, heat the olive oil and sauté the shallots and garlic until golden. Add the remaining ingredients, stir well, and set aside.

Fish Marination & Grilling Combine all marinade ingredients in a bowl and coat the fish well. Grill on a preheated grill for 4 minutes on each side until charred and fully cooked.

To Serve To serve, spoon the creamy risotto onto the center of a warm plate, shaping it gently for a neat presentation. Lay the grilled grouper fillet over the risotto, its charred edges offering contrast to the soft grains. Drizzle the vibrant chili oil for a touch of heat and sheen. Finish by sprinkling finely chopped spring onions, slivers of red and yellow capsicum, and a light dusting of parmesan cheese, adding freshness, color, and a final savory note to this elegant seafood dish.

#WEEK–ENDERS

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#TRAVEL

Apsara Cruise, Bangkok’s AwardWinning River Barge Reborn as a Floating Restaurant

On Bangkok’s legendary Chao Phraya River, where ancient temples meet the skyline of a modern metropolis, one remarkable vessel has returned to the water with a new purpose. Once a working rice barge from the Ayutthaya era, the Apsara Cruise has been reimagined into a refined dining destination for Banyan Tree Bangkok, earning the prestigious title of Bar and Restaurant of the Year at the World Architecture Festival Interiors. >> 064

#TRAVEL

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#TRAVEL

I

n the bustling heart of Thailand’s capital, the Chao Phraya and its waterways remain essential to daily life, still carrying commuters and cargo across the city.

Along the riverbanks, Bangkok’s most iconic landmarks, such as the Temple of Dawn, the Grand Palace, and Fort Phra Sumen, stand as enduring symbols of a water-laced heritage that stretches back centuries.

The boat now known as Apsara Cruise once travelled these same routes as a cargo vessel, transporting rice, sugar, and trade goods between large ships and riverside warehouses, long before Bangkok became the nation’s capital. Today, thanks to Phuket-based Studio Locomotive, it has been thoughtfully transformed through a design that honours its origins while elevating it into an all-season hospitality space.

The conversion preserves the original wooden cargo hull, now adapted below deck to house motorisation, a full commercial kitchen, and guest facilities. Above, a new superstructure echoes the shape of a vernacular bamboo canopy, offering a contemporary silhouette that still feels deeply rooted in Thai tradition.

The result is a three-deck restaurant cruise with a total usable area of 245 square metres, including a 90-square-metre indoor dining area.

Throughout the design, Studio Locomotive draws on Thai fine arts and architectural references, reinterpreting them through modern materials and fresh execution. Murals inspired

by Buddhist legends, auspicious Prajamyam floral motifs associated with protection and good fortune, and colour palettes drawn from glazed terracotta temple roof tiles appear

in unexpected forms, mirror finishes, mosaic surfaces, and detailed wooden beadwork that catch the light as the boat moves.

On the main dining deck, a beverage bar sits alongside a concealed wheelhouse, cleverly disguised within a green-tinted glass booth. Here, glass wall murals depict the Rice Goddess and other mythical deities tied to agricultural abundance, reimagined with contemporary storytelling by collage illustrator Nakrob Moonmanas.

Recently named Bar and Restaurant of the Year at the World Architecture Festival Interiors, Apsara Cruise stands as a powerful example of adaptive reuse done with intention, where heritage is not simply preserved, but reactivated, offering new meaning through hospitality and design. >>

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#TRAVEL

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As twilight settles over the Chao Phraya, Apsara Cruise drifts past illuminated spires and riverside communities much as it once did in its working life, yet with an entirely new purpose. What was formerly a vessel of trade has become a vessel of storytelling, carrying guests through layers of Thai history, craftsmanship, and contemporary design.

In reimagining the boat, Studio Locomotive has not frozen it in nostalgia, but allowed it to evolve — proving that adaptive reuse can be both reverent and forward-looking.

Suspended between water and skyline, past and present, Apsara Cruise embodies a distinctly Thai continuity: fluid, resilient, and richly expressive.

“By preserving its soul while redefining its function, Apsara Cruise becomes more than architecture, it becomes continuity in motion.” #TRAVEL

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Perfect for sweet and savoury dishes

#QUICK FIX

A MORNING AFFAIR

I grew up eating this most Sundays. My mum would fry the bacon and black pudding while the muffins toasted, and we’d gather around the table without much fuss. The eggs were always cooked just right, yolks still soft, and she liked to add something slightly sweet for balance. I’ve always loved a proper savoury breakfast generous and grounding and these muffins bring together smoky bacon, black pudding and a runny egg, finished with a spiced date tamarind jam that adds just enough sweetness to lift every bite.

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Ingredients

Date and Tamarind jam

3 English muffins sliced in half lengthwise 2 tbsp salted butter 6 rashes of streaky bacon 3 eggs 3 slices black pudding 3 pieces of chevre (soft goat s cheese) 3 tbsp. date and tamarind jam

100g soft pitted dates 100g boiling water 1 tbsp. tamarind paste A pinch of cinnamon ½ tsp. of mixed spice

Method

Place the dates into a bowl with the water and allow to sit for half an hour or until softened. Place into a food processor, along with all the rest of the ingredients. I repeat this process 5 times to get a smooth paste. Place into a small jar or container and keep in the fridge.

Melt 1 tbsp of the butter in a frying pan over medium heat. Place the muffin halves side down in the melted butter and toast until golden brown and set aside. Add the sliced black pudding to the pan and cook until dark black all the way through, about 2 min on each side. Then fry bacon until browned on each side for around two minutes.

Drain bacon on paper towels. Melt the remaining butter in the pan and fry the egg to your liking, season with salt and pepper. Place the goat cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 min, until the cheese has melted and begun to brown.

Assemble each muffin with butter, 1 tbsp. jam, bacon, black pudding, melted goats cheese and top with a fried egg.

Method

“Where savoury meets sweet, breakfast becomes a ritual.”

Cook Time: 20mins – Serves 3

BLACK PUDDING, GOATS CHEESE, BACON + FRIED EGG MUFFIN WITH DATE & TAMARIND JAM

#QUICK FIX

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Ingredients 2 cups milk of choice 2 eggs 1 cup flour of choice (I like to use whole meal or buckwheat) 1 tbsp. coconut oil Salt To assemble Parma ham Grated ricotta salata Fresh chives Eggs Avocado Fresh parsley Salt and pepper Drizzle of olive oil Method for crepes Place the milk, eggs, flour, coconut oil and a pinch of salt into a blender or food processor. Blend until smooth and lump-free. Cover and refrigerate the batter for 30–45 minutes to rest.

Heat a non-stick pan over medium-low heat and lightly brush with olive oil. Pour a ladle of batter into the centre of the pan, tilting and swirling to evenly coat the base in a thin layer. Cook for 2–3

minutes, or until the edges begin to lift and the underside is lightly golden. Flip and cook for a further 1–2 minutes.

Transfer to a plate and repeat with the remaining batter.

To assemble and bake Preheat the oven to 180°C and line a baking tray with parchment paper.

Place a crepe on the tray and layer with slices of Parma ham, grated ricotta salata and a sprinkle of fresh chives.

Crack an egg gently into the centre of the crepe. Fold the edges inward to create a loose parcel, leaving the yolk visible in the centre.

Bake for 8–12 minutes, or until the egg white is set but the yolk remains slightly soft (or to your preference).

Remove from the oven and finish with a drizzle of olive oil, salt and freshly ground black pepper. Top with sliced avocado and scatter with fresh parsley before serving.

Cook Time: 60mins – Serves 4

BAKED CREPES WITH EGG AVOCADO RICOTTA SALATA AND PARMA HAM

#QUICK FIX

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# S TAY S W E E T

SWEET BITES

Bright, refined citrus meets warm, golden indulgence — two desserts that balance elegance and comfort in every bite.

By Chef Faisal – Prep Time: 20mins – Cook Time: 10mins – Serves 1 Ingredients For the Tart Shell 80g all-purpose flour 1 tbsp white sugar 1/8 tsp sea salt 55g butter 1 egg yolk 15ml water For the Chocolate Crumbs 25g white sugar 25ml water A pinch of sea salt 50g white chocolate For the Blood Orange Sauce 25g cherries 50ml blood orange juice 10g white sugar For the Philadelphia Cream Mix 50g Philadelphia cheese 30g whipping cream 2ml vanilla essence

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To Serve 60g chocolate crumbs 1 tart shell 60g Philadelphia cream mix 50ml blood orange sauce 10g cotton candy Method Tart Shell In a mixing bowl, combine flour, sugar, and salt.

Add butter and rub into the dry mix until crumbly.

Incorporate the egg yolk and water, then mix into a soft dough. Roll out and line a tart pan.

Bake in a preheated oven at 180°C for 15 minutes until golden and firm.

Chocolate Crumbs In a saucepan, bring sugar, water, and salt to a boil until it reaches 120°C. Remove from heat, quickly stir in white chocolate, and mix vigorously until crumbles form. Let cool.

Blood Orange Sauce Simmer cherries and sugar over low heat for 5 minutes, then add blood orange juice and continue cooking for another 5 minutes until reduced to a silky sauce.

Philadelphia Cream Mix Whip the cream until airy and thick. Fold in vanilla essence and softened Philadelphia cheese using a spatula until smooth and fluffy.

To Plate Begin by spreading a layer of chocolate crumbs onto a serving plate to resemble rich cocoa soil. Gently place the tart shell over the crumbs and fill it with the smooth Philadelphia vanilla cream. Drizzle the vibrant blood orange sauce across the top, allowing it to pool naturally. Finish by placing a whimsical tuft of cotton candy on top, creating a contrast of textures and a touch of playful elegance.

# S TAY S W E E T

CITRUS–VANILLE TARTE & COCOA SOIL

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# S TAY S W E E T

SAFFRON BRIOCHE CARAMEL DREAM A LUXURIOUS DESSERT LAYERING SAFFRON-INFUSED CREAM, CARAMELISED BRIOCHE, AND WHIPPED CARAMEL, FINISHED WITH FRUIT AND CRUNCH FOR CELEBRATORY INDULGENCE. Ingredients

Method

For the Saffron Cream 250ml cooking cream A pinch of cardamom powder 40g white sugar 4 saffron threads

Saffron Cream In a saucepan over low heat, combine all ingredients and simmer gently for 10 minutes until infused and slightly thickened. Set aside.

For the Caramelized Bread 200g brioche loaf 15g white sugar 10g butter For the Whipped Caramel 50g white sugar 10g butter 60ml cooking cream A pinch of sea salt To Serve 200g caramelized brioche bread 200g saffron cream 2 scoops whipped caramel 3g futeen flakes 2g caramelized hazelnuts, chopped 2 strawberry slices 2 blueberries

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Caramelised Bread Toast the brioche slices in butter until golden, then sprinkle sugar directly into the pan and continue cooking until the sugar caramelizes onto the bread.

Whipped Caramel In a saucepan, melt the sugar until it reaches 195°C, then add butter and mix well. Stir in salt and cream, remove from heat, and let cool completely. Once cooled, beat with a hand mixer until fluffy and smooth.

To Serve To serve, begin by spreading the warm saffron cream across the base of the plate to create a silky foundation. Neatly arrange the caramelized brioche slices on top, allowing their golden surface to peek through. Add two scoops of the airy whipped caramel, letting them rest gently over the bread.

Finish with delicate garnishes: sprinkle the futeen flakes and chopped hazelnuts for crunch, then add fresh strawberry slices and blueberries for a pop of color and freshness. This composition blends visual elegance with layered indulgence.

# S TAY S W E E T

By Chef Faisal – Prep Time: 20mins – Cook Time: 10mins – Serves 1

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#SEASONAL

By Chef Faisal – Prep Time: 20mins – Cook Time: 15mins– Serves 1

GARDEN ROUGE PASTA SALAD Ingredients For the Balsamic Lemon Dressing 15ml balsamic vinegar ¼ tsp sea salt 1/8tsp black pepper powder 30ml olive oil 10ml lemon juice 10g brown sugar 1/8 tsp Italian seasoning 2g garlic, chopped 1/8 tsp smoked paprika 20ml date molasses

Method To Serve 40g spiral pasta, boiled 40g blood orange wedges 3 dehydrated blood orange slices 10g feta cheese 40g baby romaine lettuce 5g red capsicum julienne 5g yellow capsicum julienne 50ml balsamic lemon dressing 2g parmesan cheese

Balsamic Lemon Dressing In a sauce blender, combine all ingredients except the olive oil and blend for 1 minute. Gradually incorporate the olive oil while blending to achieve a smooth, emulsified dressing.

To Serve Begin by spooning half of the balsamic lemon dressing across the serving plate as a base layer. Artfully arrange the baby romaine lettuce, spiral pasta, vibrant blood orange wedges, and strips of red and yellow capsicum over the dressing.

Drizzle the remaining dressing on top to infuse the salad with a rich tang. Finish by garnishing with feta crumbles, parmesan shavings, and the crisp dehydrated orange slices for a refreshing contrast in texture and flavour.

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