Served #34

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MAGAZINE

‘INSPIRED by the SEASON’

Sea

Sea and be seen Where dining never looked so good

ST. PAUL’S BAY WWW.KORAEXPERIENCE.COM

OPEN FOR LUNCH & DINNER

AN ICONIC VIEW. A MICHELIN-STARRED EXPERIENCE Seasonal tasting menus. Exceptional ingredients.

A view unlike any other. ionharbour.com

THE RAREST TABLE IN THE MEDITERRANEAN Michelin-starred dining aboard an iconic Riva 44.

Two to five guests. One sitting. One unforgettable evening. atsea.ionharbour.com

#FROM THE EDITOR

As spring slips into summer, everything begins to feel lighter. The days stretch longer, windows stay open later, and meals move effortlessly outdoors. It’s the season of bright flavours, spontaneous gatherings, and ingredients that feel alive with colour and possibility. From crisp mornings to golden evenings, there’s a certain rhythm to this time of year, one that invites us to slow down just enough to savour it all.

In this issue of Served, we celebrate that feeling through dishes that capture the freshness and energy of the season. From the delicate brightness of our Roasted Asparagus Salad with Ricotta, Dates & Almonds to the bold comfort of the Coconut Pumpkin Risotto and the vibrant Tropical Shrimp Poke Bowl, every recipe is rooted in balance, creativity, and the joy of seasonal cooking. There’s indulgence too, of course, from our White Chocolate Cheesecake with Blueberry Compote to the decadent Brioche Chocolate Melt, because summer dining should always leave room for something sweet.

But as always, Served is about more than what’s happening in the kitchen. Throughout these pages, we explore the people, spaces, and stories shaping the way we eat, gather, and live. We sit down with Executive Chef Davide

Marcon of Rosami, whose thoughtful approach to flavour and storytelling reflects a deep respect for both tradition and innovation. We also step inside the beautifully livedin world of DINO FINO, where thoughtful design and intelligent spaces become part of everyday rituals and modern living.

We also raise a glass to the return of lighter wines and long lunches in The Return of Light Wines, celebrating crisp whites, elegant rosés, and the simple pleasure of sharing a bottle in good company.

Spring and summer have always been seasons of movement and renewal. They remind us to gather more often, cook more intuitively, and appreciate the simple details — fresh herbs scattered over warm plates, sea air drifting through open doors, the first chilled glass poured as the sun begins to set.

So wherever you’re reading this issue, whether at the table, by the sea, or somewhere in between, we hope these pages inspire you to cook, share, and savour the season ahead.

Editor: Sam Psaila Creative Director / Founder: Chris Psaila Produced by: FOUNDRY Contributors: Sabine Elridge Elisa Eder John Edwards Eduardo Gandia Martinez Miles Kaviraj Jasper Linwood Lena Marlowe Eunice Muscat Theo Nakamura Petros Skarmoutsos Amira Solano

Enjoy the issue and we’ll see you again next edition.

Advertising: 7788 0300

Big Love, The Served Team

Printing: Print It

Introducing the New Bajja Collection – The Outdoor Living Edit Designed for outdoor dining and life on the water, the new Bajja Collection Tablescape blends style, practicality, and durability. Crafted from premium melamine and featuring seashell, lobster, and fish motifs, it brings coastal charm to every meal.

The Outdoor Living Edit pairs this tableware with curated pieces for effortless outdoor luxury. Perfect for patios, terraces, picnics, and boats, with durable, worry-free dining inspired by the sea.

Visit: onikatablescapes.com

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. © 2026/27

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#CONTRIBUTORS

INTRODUCING ...

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

Petros Skarmoutsos

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 discovered her cooking passion at a young age.

She evolved into exploring flavours and techniques while experimenting by creating her own variations and developing her signature style known for its flavourful dishes and meticulous presentations. She believes that the power of food brings people together and creates lasting memories.

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.

“ T H E WA R MT H O F S P R I N G A N D T H E E N E R GY O F S U M M E R C O M E T O G E T H E R I N A C E L E B R AT I O N O F S E AS O N A L F L AV O U R S . T H I S E D I T I O N H I G H L I G H TS TA L E N T E D C H E FS W H O B R I N G F R E S H N E S S , C O L O U R , A N D C R E AT I V I T Y T O T H E TA B L E W I T H V I B R A N T D I S H E S I N S P I R E D B Y S U N F I L L E D D AY S AND MEDITERRANEAN LIVING.”

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MOLTENI&C MALTA SHOP IN SHOP FORM

VALLEY ROAD, MSIDA

T +(356) 2144 60000

INFODESK@FORM.COM.MT

FORM.COM.MT

“TREAT YOURSELF TO SOME OF THE DEL

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P I S TAC H I O P E S TO B U R R ATA

S E A S O N A L S TA R

Creamy burrata served with coarse pistachio pesto, salty anchovies, and toasted ciabatta for a rich, indulgent sharing dish.

Fresh, fragrant and deeply seasonal, this piece explores the restorative beauty of wild fennel through light Mediterranean flavours.

54 T R O P I C A L S H R I M P P O K E B OW L

Crispy tempura shrimp glazed in a sweetspicy Asian sauce served over fragrant jasmine rice with fresh tropical vegetables and herbs.

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F E N N E L + R OA S T E D B E E T R O OT SA L A D

S C R A M B L E & G R I L L E D SAU SAG E

Blending earthy sweetness crisp freshness tangy vinaigrette creating an elegant balanced salad.

Rich creamy scrambled eggs smoky grilled sausage and truffle garlic sauce layered on toasted sourdough.

64 W H I T E C H O C O L AT E C H E E S E C A K E

Creamy white chocolate cheesecake on a buttery biscuit base, served with tangy blueberry compote for a smooth, rich, and refreshing finish.

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ICIOUS RECIPES THIS SEASON BRINGS”

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B E E F T H A I R I C E B OW L

A TA S T E O F E L S E W H E R E

Fragrant jasmine rice layered with tender grilled beef and rich coconut Thai curry.

Coconut pumpkin risotto with grilled spiced chicken, crispy chickpeas & Parmesan.

31 D E S I G N E D TO L I V E I N

Intelligent refined modern kitchen design creates seamless functional spaces that feel intuitive & balanced at Dino Fino.

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Q + A C H E F DAV I D E M A R C O N

M I N I B AG E L S W I T H S M O K E D SA L M O N A N D C R E A M C H E E S E

Brings international Michelin-starred experience to Rosami, where he leads with precision.

Soft warm homemade mini bagels served with whipped lemon cream cheese & smoked salmon.

70 B R I O C H E C H O C O L AT E M E LT

Decadent brioche dessert layered with crème brûlée cream, rich chocolate sauce & vanilla ice cream.

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A new chapter begins.

This Summer 2026, Caviar & Bull, led by culinary ambassador Marvin Gauci, brings its signature dining experience to the heart of Valletta with an exciting new location.

Caviar & Bull Corinthia Hotel, St. George’s Bay, Malta

+9999 3301 caviarandbull.com.mt experience@caviarandbull.com

#CONTENTS

“SPRING + SUMMER INVITE US TO LINGER, OVER BLOOMING GARDENS, SUNLIT AFTERNOONS, AND THE Q U I E T J OY OF COM F O R T F O U N D I N F L AVO U R A N D G O O D COM PA N Y. ” 17. Making the Most We explore wild fennel's seasonal arrival in Malta, its digestive benefits, culinary versatility, and deep ties to local foraging traditions.

50. A Taste Of Elsewhere Chef Faisal's seasonal showcase spans coconut pumpkin risotto, Saudi-style sea bream, tropical poke bowl, beef tacos and Thai rice bowl.

22. The Art of Restraint Served profiles Sole's refreshed Mediterranean menu under Marvin Gauci and Marco Lasenza, celebrating crudo, fresh catch and St George's Bay views.

48. ION at Sea A private Michelin-level dining experience aboard a Riva 44 yacht, delivering an intimate seasonal tasting menu across Valletta's Grand Harbour.

60. Reclaiming Movement Liliana shares her remarkable recovery from stroke and two brain surgeries through dedicated rehabilitation at The Movement School Malta.

36. Light Bites Louise Sammut's shareable seasonal recipes, from homemade bagels and asparagus salad to pistachio pesto burrata and coronation chicken wraps.

29. Designed to Live In Dino Fino unpacks its kitchen design philosophy, balancing intelligent space planning, warmth and a seamless client journey from concept to completion.

32. Q+A – Chef Davide Executive Chef Davide Marcon discusses Michelin-starred mentors, his ingredient-driven philosophy, and Rosami's evolving "Odyssey" tasting concept.

44. The Return of Light Wines Petros Skarmoutsos spotlights crisp summer whites and elegant rosés, recommending bright, acidity-led bottles for long, relaxed lunches.

The Start of the Season: Provence Rosé From the sun-drenched vineyards of Provence, Saint Max Rosé by MontRedon captures the easy charm of Mediterranean spring. Pale and elegant in the glass, it opens with delicate aromas of wild strawberries, peach and citrus blossom. Light, crisp and effortlessly refreshing, it’s the kind of rosé that belongs on a sunny terrace or beside the sea. Serve well chilled and let its bright, breezy character set the tone for long lunches and relaxed evenings.

Available in 75cl – 1.5L and 3L formats, at Farsonsdirect

63. Sweet Spot A dessert feature contrasting the refined White Chocolate Cheesecake with Blueberry Compote against the indulgent layered Brioche Chocolate Melt.

72. Sun, Sky and the Taste of the Mediterranean — Seed Rooftop opens at Hyatt Regency Malta, blending Mediterranean, Middle Eastern, Asian and Latin sharing plates with cocktails.

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

26. Rise 'N' Shine Chef Faisal breakfasts, truffle scrambled eggs with grilled sausage and caramelised bacon with poached egg, open the morning right.

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#SEASONAL

" R o o t e d i n s e a s o n , r i c h i n f l a v o u r. "

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#SEASONAL

Words: Marcie Olson, Served Kitchen

MAKING THE MOST Why Wild Fennel Signals the Start of a New Cooking Season

lemon. Poultry works too, particularly when roasted with restraint and allowed to speak for itself.

There is a particular quality to summer light in Malta. It arrives early, stays long, and changes the way everything feels — including the way we want to eat. Heavy sauces disappear. The appetite simplifies. And growing freely across the Maltese countryside, wild fennel is one of the ingredients that makes most sense right now.

Fragrant, generous, and deeply rooted in the landscape, it belongs to this season entirely.

Summer also brings the outdoor table — long lunches, evenings that begin at the water and end somewhere else entirely. Wild fennel suits this rhythm. It is an ingredient that asks for simplicity, that rewards a light hand, that makes a dish feel considered without demanding effort.

Strong spices crowd it out. Heavy sauces erase it. Used well, even a small amount transforms something ordinary into something that tastes unmistakably of the season.

Wild fennel has long been valued not just for its flavour, but for what it quietly does for the body.

Traditionally used to aid digestion, it supports gut health and reduces bloating — useful in a season when meals tend to stretch long into the evening, shared outdoors over good wine and unhurried conversation. Its natural oils carry antioxidants that feel restorative rather than medicinal. An ingredient that nourishes without announcing itself.

What makes wild fennel particularly suited to summer cooking is its versatility. The fronds can be used fresh and raw, adding brightness to dishes in the same way herbs do, but with more depth and a gentle anise character that lingers. Finely chopped, they bring lift to pasta, eggs, salads, and seafood. The stems, often overlooked, are equally valuable. Slowly simmered, they infuse broths, sauces, and oils with an aroma that enhances rather than dominates — subtle enough to support, present enough to be missed if left out.

There is also something grounding about cooking with an ingredient that comes from the landscape itself. Foraging traditions in Malta run deep, and wild fennel connects the kitchen to the countryside in a way that imported ingredients never quite manage. To use it is to cook with an awareness of place and time — of this island, this summer, this particular moment when the fields are warm and the days are long.

In Maltese cooking, wild fennel finds its natural partners in anchovies, olive oil, garlic, and citrus. These are summer combinations — simple, Mediterranean, honest. Fish dishes benefit most from its presence. A whole fish baked with fennel fronds tucked into the cavity. A grilled fillet finished with fennel oil and a squeeze of

Wild fennel does not announce itself loudly.

It arrives quietly, carrying freshness rather than excess, and leaves the table feeling lighter for it. In a season that asks for simplicity above all else, that is exactly enough.

“GROWING FREELY ACROSS THE MALTESE COUNTRYSIDE, WILD FENNEL CARRIES THE FRAGRANCE OF SPRING AND THE SIMPLICITY OF MEDITERRANEAN COOKING.”

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#PERFECTING

FENNEL + ROASTED BEETROOT SALAD

BEETROOT AND FENNEL. EARTH AND ANISE. A SALAD THAT KNOWS EXACTLY WHAT IT IS. Ingredients: For the Lemon Mustard Vinaigrette 40ml olive oil 20ml lemon juice 5ml apple cider vinegar 10g Dijon mustard 10g brown sugar ¼ tsp black pepper A pinch of dried basil For the Roasted Beetroot 60g beetroot, cut into wedges A pinch of sea salt A pinch of black pepper ¼ tsp brown sugar 5ml olive oil

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Method: To Serve 60g fennel, sliced 30g roasted beetroot 20g green olives 10g radish, sliced 10g rocket leaves 20g cherry tomatoes 10g red cabbage 10g lollo rosso A few fennel fronds 40ml lemon mustard vinaigrette

Lemon Mustard Vinaigrette Toss all the ingredients together until well coated. Spread on a baking tray Whisk all ingredients together until smooth and emulsified.

Roasted Beetroot Toss the beetroot with all ingredients until coated. Roast in a preheated oven at 220°C for 20 minutes until tender and lightly caramelised.

For Plating Toss all the ingredients with the vinaigrette until lightly coated. Arrange on a plate and serve immediately.

Chef’s Tip Slice the fennel as finely as possible, this enhances its delicate texture and allows it to absorb the dressing beautifully.

#PERFECTING

By Chef Faisal – Prep Time: 25 mins – Cook Time: 25 mins – Serves 1

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#PERFECTING

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

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#PERFECTING

VELVETY FENNEL SOUP

LIGHT, FRAGRANT & BEAUTIFULLY SMOOTH, THIS ELEGANT FENNEL SOUP IS DELICATE IN FLAVOUR YET COMFORTING IN TEXTURE. Ingredients:

Method:

For the Vegetable Stock 350ml water 15g carrot 20g celery sticks 2 bay leaves 20g white onion

Vegetable Stock Combine all the ingredients in a saucepan and simmer gently over a low heat for 1 hour. Strain and set aside.

For the Fennel Soup 20g butter 100g fennel 20g white onion, sliced 1 tsp chopped garlic ¼ tsp fennel seeds 300ml vegetable stock 40ml cooking cream ½ tsp sea salt ½ tsp white pepper 10g spinach ½ tsp sugar

Fennel Soup Melt the butter in a saucepan over a medium heat and sauté the fennel, garlic, spinach and onion until translucent. Add the remaining ingredients, except the cream, and cook for 15 minutes. Remove from the heat and blend until smooth. Strain well, stir in the cream and cook for a further 2 minutes.

For Plating Pour the hot soup into a bowl. Finish with a swirl of cream, a dusting of sumac and a garnish of fresh fennel fronds.

To Serve 250ml creamy fennel soup 2 fennel fronds 10ml cooking cream A pinch of sumac

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# E AT I N G O U T

THE ART OF RESTRAINT

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# E AT I N G O U T

"THIS IS THE KIND OF PLACE THAT TURNS A MEAL INTO AN EXPERIENCE. " Set against the waterfront of St George's Bay, Sole has spent nearly two decades quietly becoming one of Malta's most considered dining destinations. Not through noise or spectacle, but through consistency — a sustained commitment to doing things properly, season after season, year after year. This summer, it enters a new chapter.

A refreshed Mediterranean menu, shaped by Ambassador of Gastronomy Marvin Gauci alongside Italian head chef Marco Lasenza.

Two people who understand that good food, at its core, is about place.

Gauci has long been one of Malta's most thoughtful culinary voices and is someone who approaches the table with the patience of a

craftsman rather than the urgency of a trend.

Lasenza brings with him the precision and warmth of the Italian kitchen, a sensibility that sits naturally alongside the Mediterranean coastline just beyond the terrace. Together, they have built a menu that feels neither borrowed nor performed.

It feels earned.

The food reads like a love letter to the coastline.

Raw dishes and crudo take centre stage — a Crudo Platter of red prawns, oysters, fasolare, langoustine, seabass and tuna that arrives at the table looking exactly as it should. Honest, cold, pristine. Nothing gilded. The kind of platter that asks you to slow down, to pay attention, to taste one thing at a time. Beside it, good bread. A

glass that needs refilling. The sound of the water.

The Catch of the Day follows the same logic.

Sourced from trusted local fishermen, chosen for what is freshest rather than what is most convenient, it changes with the sea. Served simply al sale, cartoccio, grilled, acqua pazza, the preparation steps back and lets the fish speak. There is a confidence in that restraint that takes years to develop.

Details matter here, and Sole pays attention to all of them. Bread is made in-house, arriving warm and unhurried. The olive oil and honey come from Gauci's own Gourmet Malta selection — personally sourced, considered, traceable. >> 023

# E AT I N G O U T

"EVERY ELEMENT ON THE TABLE HAS A PROVENANCE, A PERSON BEHIND IT, A REASON FOR BEING THERE."

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# E AT I N G O U T

Many of the herbs and greens are grown in his private garden in the north of the island, picked and brought south. Nothing arrives from nowhere.

Every element on the table has a provenance, a person behind it, a reason for being there.

This summer, Sole also launches its mixology programme — the Elixirs of the Sea. A cocktail collection drawn from Maltese folklore, coastal iconography and the layered identity of the island, these are drinks that carry a story. Premium

spirits, local ingredients, artistic presentation. They are worth arriving early for, and worth lingering over long after the plates have been cleared.

The al fresco terrace remains the setting that ties everything together. Long summer evenings, the bay stretched out before you, the light doing what Maltese light does in July, warm and unhurried and impossible to replicate anywhere else. This is the kind of place that makes a meal feel like more than a meal. A table by the water, food that

respects its ingredients, service that knows when to appear and when to disappear.

Two awards at this year's Definitive(ly) Good Guide — Best Service and Best Seafood — confirm what regular guests have known for years. Sole is not trying to be the loudest room in the bay. It is simply, quietly, one of the best.

Bookings at solebytarragon.com or T: +356 7728 3342 025

#WAKE + BAKE

Golden Scramble & Grilled Sausage By Chef Faisal – Prep Time: 30 mins – Cook Time: 10 mins – Serves 1

Ingredients: For the Scrambled Egg 3 eggs A pinch of sea salt A pinch of black pepper ½ tsp Parmesan 10g butter For the Grilled Sausage 100g sausage, sliced ½ tsp chopped parsley 1 tsp yellow mustard A pinch of smoked paprika 5ml olive oil

Method: For the Truffle Garlic Sauce 10ml truffle oil 60g mayonnaise ½ tsp garlic powder ¼ tsp onion powder ½ tsp chopped parsley A pinch of sea salt 5ml lemon juice 1 tsp yellow mustard To Serve 2 slices sourdough bread 150g scrambled egg 40g grilled sausage 60g truffle garlic sauce A small pinch of fried leeks

Scrambled Egg Whisk all the ingredients together. Melt the butter in a non stick frying pan over a low heat, add the eggs and cook gently, folding slowly until soft, fluffy and just set.

Grilled Sausage Toss all the ingredients together until evenly coated.

Grill for 2 minutes on each side until nicely charred and cooked through.

Truffle Garlic Sauce Whisk all the ingredients together until smooth.

For Plating Toast the sourdough in butter until golden on both sides. Spread generously with the truffle garlic sauce, fill with the scrambled egg and grilled sausage, then finish with crisp fried leeks.

"The best mornings begin with something made with care."

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"This breakfast duo celebrates flavour at its finest, from fluffy truffle scrambled eggs and charred sausage to caramelised bacon crowned with a perfectly poached egg."

#WAKE + BAKE

Caramelised Bacon & Poached Egg – Prep Time: 45 mins – Cook Time: 20mins – Serves 1

Method:

Ingredients: For the Caramelised Bacon 100g bacon 15g sugar 10g honey A pinch of smoked paprika A pinch of black pepper For the Mixed Salad 10g rocket 10g red onion, sliced 15g fennel, sliced A pinch of sumac 5ml olive oil A pinch of sea salt 3ml lemon juice

For the BBQ Mayo Sauce 100g mayonnaise 30ml barbecue sauce 5ml soy sauce 10g honey ¼ tsp garlic powder ½ tsp onion powder A pinch of sea salt A pinch of black pepper A pinch of smoked paprika To Serve 1 slice brioche loaf 50g caramelised bacon 1 poached egg 20g mixed salad 30g BBQ mayo sauce A pinch of sumac

Caramelised Bacon Sauté the bacon in a frying pan until lightly golden.

Add the sugar and cook until caramelised, then add the honey, smoked paprika and black pepper. Toss until well coated.

Mixed Salad Combine all the ingredients in a bowl and toss gently until evenly dressed.

BBQ Mayo Sauce Whisk all the ingredients together until smooth and well combined.

For Plating Toast the brioche in butter on both sides until golden.

Spread generously with the BBQ mayo, then top with the caramelised bacon. Add the poached egg and the dressed salad. Finish with a dusting of sumac.

For the poached egg, bring 200ml water and 40ml white vinegar to a gentle simmer. Crack in the egg and cook for 4 minutes, then transfer to cold water until needed.

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At OKA’s everything begins with family.

Two kitchens, one home. Rosami upstairs and OKA’s downstairs share more than just a roof.

What begins in one kitchen may be transformed in the other, a single ingredient, two interpretations, both honouring the same whole. The new menu nods to the past while staying rooted in the present.

Dining at OKA’s is more than sharing a meal. It’s sharing the joy of gathering around the table.

Book your table today.

The Villa, Main Street, Balluta Bay, Saint Julian's okas.xaracollection.com/

#LIVING

DESIGNED TO LIVE IN

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A kitchens become increasingly central to modern living, homeowners are seeking more than visual impact alone. They want spaces that function beautifully, adapt intuitively and feel genuinely comfortable to live in. At DINO FINO, this philosophy shapes every stage of the design journey, where intelligent planning and personalised collaboration come together to create kitchens designed around real life.

Why Great Design Should Feel Effortless Why do some kitchen projects feel overwhelming from the outset, while others unfold with clarity, calm and complete confidence?

As kitchens become increasingly central to modern living, the design journey itself has become just as important as the final result.

Today’s homeowners are searching for far more than beautiful cabinetry or premium appliances.

They want intelligent planning, thoughtful guidance and a process that feels seamless from beginning to end.

At DINO FINO, this philosophy defines every project. A successful kitchen is never shaped by aesthetics alone, but through the careful balance of smart space planning, intuitive functionality, timeless materials and a genuine understanding of how people live within their homes. Every element, from circulation and storage to lighting and atmosphere, is approached as part of one cohesive design language.

Most importantly, the experience itself is designed to feel effortless. >>

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#LIVING

“Great kitchen design begins with understanding how people truly live inside their homes.”

Designing Around Real Life The modern kitchen carries a far greater role within the home than ever before. No longer isolated cooking spaces, kitchens have evolved into environments where daily life unfolds continuously — from rushed morning routines and family conversations to entertaining, remote work and quiet moments at the end of the day. This evolution has transformed the role of the kitchen designer. Today, great design requires emotional intelligence as much as technical expertise.

At DINO FINO, every project begins with understanding the person behind the space. How do they cook? How do they move through the room?

Do they entertain often? Should the kitchen feel open and social, or calm and understated?

These conversations shape every design decision that follows. Rather than applying a universal formula, the process becomes deeply collaborative — a dialogue between designer and client where lifestyle leads the way.

A Journey Guided from Concept to Completion For many homeowners, kitchen renovation can quickly become unnecessarily stressful. Endless decisions, unclear layouts and disconnected suppliers often create confusion long before construction begins.

This is precisely why a complete design partnership matters.

At DINO FINO, clients are guided through the entire process from concept to completion, creating a journey that feels structured, personal and reassuring from the very beginning. Experienced designers oversee each stage carefully, helping clients navigate both practical and aesthetic decisions with clarity and confidence.

The result is not only a more refined kitchen, but a far smoother experience emotionally.

Smart space planning remains central to this approach. Circulation

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#LIVING

is carefully considered so movement feels intuitive and natural. Storage solutions are integrated thoughtfully to minimise clutter and visual noise, while ergonomic layouts and layered functionality allow kitchens to adapt seamlessly to modern living.

gracefully while supporting everyday comfort.

The Future of Kitchen Living

At DINO FINO, aesthetic harmony is always balanced with refined practicality, ensuring spaces remain visually elegant while feeling easy to live in over time.

The most successful kitchens are rarely the loudest or most elaborate. They are the spaces where every detail quietly supports the rhythm of daily life.

These details may appear subtle, yet they profoundly shape the way a home feels every day.

Lighting, in particular, plays a transformative role. A well-designed kitchen should evolve naturally throughout the day, functional during preparation, atmospheric during gatherings and calming during quieter moments at home.

This sensitivity toward atmosphere reflects a broader understanding that kitchens are emotional spaces just as much as functional ones.

That philosophy continues to define the approach at DINO FINO. By combining intelligent kitchen collections, personalised planning, experienced designers and lifestylefocused solutions, the company creates far more than kitchens alone. It creates a design journey that feels calm, collaborative and deeply human from beginning to end.

Creating Warmth Through Design Contemporary kitchen design is increasingly moving away from cold perfection and toward spaces that feel tactile, warm and genuinely welcoming.

Natural materials, soft textures, layered lighting and timeless finishes create kitchens that age

“Today’s homeowners are searching not only for beautiful kitchens, but for a design experience that feels seamless from start to finish.”

Because ultimately, great kitchen design should never feel complicated. It should simply feel right.

For more information visit the DINO FINO showroom in Msida Valley Road, Birkirkara BKR9025 or else reach out by email on info@dinofino.com 031

#INTERVIEW

CHEF DAVIDE THE VISION BEHIND ROSAMI AT THE XARA COLLECTION, MALTA

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#INTERVIEW

EXECUTIVE CHEF DAVIDE MARCON BRINGS A WEALTH OF INTERNATIONAL EXPERIENCE FROM SOME OF EUROPE’S MOST RENOWNED KITCHENS TO ROSAMI. WITH A CAREER SHAPED

BY MICHELIN-STARRED MENTORS, HE NOW LEADS THE KITCHEN WITH A PHILOSOPHY ROOTED IN PRECISION, INGREDIENT RESPECT, AND EMOTIONAL STORYTELLING THROUGH FOOD. Your journey has taken you through some of Europe’s most renowned kitchens. How have these experiences shaped your identity as a chef today?

Working in some of Europe’s most prestigious kitchens has given me a strong sense of discipline, precision and respect for ingredients. Each experience offered something different, from refining my technical skills to building creative confidence.

Over time, this has helped me develop a style that is grounded in classical foundations while remaining open to evolution and the exploration of flavour in all its nuances.

What drew you to join The Xara Collection and take on the role at Rosami?

The Xara Collection has a strong reputation for excellence and shows a genuine respect for both tradition and innovation. Rosami, in particular, offered me the opportunity to create something that feels personal and expressive, within an environment that values creativity while maintaining very high standards.

How would you describe your culinary philosophy in a few words?

I would describe it as ingredient driven, intuitive and expressive, with a strong emphasis on clarity of flavour. I like to let each ingredient speak for itself, treating it with care and respect so that its natural character comes through. At the same time, I aim to create an emotional connection through the food, where each dish feels considered, balanced and memorable, rather than overly complicated.

Rosami offers a Carte Blanche tasting menu.

What excites you most about working in this format?

Carte Blanche offers complete creative freedom. It allows me to tell a story through the menu, work closely with seasonality, and surprise guests with a dynamic and ever-evolving experience that reflects both the moment and my inspiration.

How do you approach creating dishes that balance tradition with contemporary creativity?

I begin by understanding the essence of a traditional dish, looking at its flavours, its history and the emotional connection it carries. From there, I reinterpret it using modern techniques or unexpected combinations, while always preserving the integrity of the original idea. It is important to me that there remains a clear emotional thread, so that the dish still feels familiar even as it evolves.

You’ve worked under Michelin-starred mentors across Europe.

What is the most valuable lesson you’ve carried into your own kitchen?

Working with chefs such as Perbellini, Oldani, Roux, Atxa and Scabin was less about learning individual recipes and more about understanding different languages of excellence. Each of them has a distinct vision, from Oldani’s pop essentiality, to Atxa’s depth of soulfulness, to Scabin’s avant garde technical approach, yet there is a common thread that runs through them all, which is an uncompromising discipline of the senses. >>

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The most valuable lesson I have carried forward is that a great dish is never a static idea. It is a living standard that must be maintained at the highest level every single time it is executed.

Signature dishes like your porcini risotto and roasted scallop highlight bold flavour combinations. How do you approach innovation without overcomplicating a dish?

Whether it is the architectural precision I observed in Italy or the foundational rigour of the Roux tradition, I learned that innovation is meaningless without consistency.

Innovation should enhance, not overpower. I focus on one or two key ideas per dish and build around them, ensuring that every element has a clear purpose. Restraint is just as important as creativity.

For me, if a dish is at a ten on Tuesday, it must still be a ten on Saturday. I do not only strive for creativity, I strive for perfect repetition at the highest level, because that is what those masters demanded. In the end, that is how you truly honour both the ingredient and the guest.

How important is local Maltese produce in your menus, and how do you incorporate it into your cooking?

Your dishes are inspired by personal experiences and travel.

Can you share how a specific memory has influenced a plate on your menu?

As an Italian who has lived abroad, I really enjoy blending the cuisine of my country with ingredients and influences I have discovered along my journey. I like to mix things up and, at times, even challenge or rewrite the traditional rules.

One dish on the menu reflects this approach very clearly. After tasting a ceviche, the classic Peruvian fish dish, I was inspired to create a fully plant based interpretation, which I then paired as an accompaniment to my Migratory Duck between Peru and Thailand. That experience encouraged me to strip things back, remove anything superfluous and focus on purity of flavour. That philosophy now runs through some of the menu’s most essential yet expressive creations.

Local produce is fundamental. Malta offers exceptional ingredients, and working closely with local suppliers allows me to highlight freshness and authenticity. I like to reinterpret these ingredients in a way that feels both respectful and contemporary.

Looking ahead, how do you see your vision for Rosami evolving, and what can guests expect next from your kitchen?

I see Rosami continuing to evolve as a space for creativity and refinement.

We are currently developing a new concept called “Rosami Odyssey.”

It is a gastronomic journey where, like Odysseus, guests experience an immersive narrative through a Carte Blanche menu. The guest becomes a traveller on an unknown path, guided by the chef and the team. They can expect a menu that is increasingly personal, defined by bold flavours, complementary elements acting as co-protagonists, and constant evolution, always with the aim of delivering a memorable and meaningful experience.

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#LIGHT BITES

LIGHT BITES A FRESH AND ELEGANT PLATTER, PERFECT FOR SHARING. THESE SOFT HOMEMADE BAGELS PAIRED WITH LEMON CREAM CHEESE, SMOKED SALMON, AND HERBS CREATE A LIGHT YET INDULGENT DISH IDEAL FOR BRUNCH OR ENTERTAINING. Ingredients:

Method:

200g cream cheese A splash of milk 250g self raising flour A pinch of fine salt A pinch of sugar 4 tbsp everything bagel seasoning Zest and juice of 1 lemon 300g cream cheese A handful of fresh dill A handful of fresh chives 2 tbsp capers 2 tbsp salmon roe 100g smoked salmon

Mix the cream cheese with milk until smooth. In a separate bowl combine the flour, salt and sugar, then add the cream cheese mixture. Mix well, adding a little more milk if needed, until a soft slightly sticky dough forms.

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Knead lightly, divide into six pieces, roll into balls and create a hole in the centre of each to form bagels.

Place on a lined baking tray, cover and leave to rest for 30 minutes.

Brush each bagel with milk, sprinkle with seasoning and bake at 160°C for 25 minutes until golden.

For the topping, whip the cream cheese until smooth, add lemon zest and juice, then spread onto a serving platter. Top with capers, salmon roe, dill and chives.

Serve with smoked salmon and warm bagels.

Chef’s Tip Serve the bagels slightly warm to enhance their texture and bring out the flavour of the toppings.

#LIGHT BITES

By Louise Sammut – Prep Time: 75mins (includes resting time Serves 6

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#LIGHT BITES

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#LIGHT BITES

By Louise Sammut – Prep Time: 15 mins – Cook Time: 15 mins – Serves 4-6

ROASTED ASPARAGUS SALAD WITH RICOTTA, DATES & ALMONDS A VIBRANT AND BALANCED DISH THAT COMBINES ROASTED ASPARAGUS WITH CREAMY RICOTTA, SWEET DATES AND CRUNCHY ALMONDS, PERFECT AS A STARTER OR A LIGHT SIDE. Ingredients:

Method:

1 bunch asparagus, trimmed 1 tbsp olive oil 2 cloves garlic, minced 2 tbsp grated Parmesan 2 dates, finely chopped 3 tbsp toasted almonds 1 tsp lemon zest 1 tub ricotta 1 tbsp fresh mint, chopped Juice of half a lemon Parmesan shavings Salt and pepper

Preheat the oven to 200°C. Blanch the asparagus for 3 minutes, then transfer to cold water and drain.

Toss with olive oil, garlic, salt, pepper and grated Parmesan.

Roast for 13 to 15 minutes.

Mix dates, almonds and lemon zest in a bowl. Combine with the roasted asparagus.

In another bowl mix ricotta, mint, lemon juice and seasoning.

Spread ricotta on a serving plate, top with asparagus mixture and finish with Parmesan shavings.

Chef’s Tip Do not overcook the asparagus, it should remain vibrant and slightly crisp.

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#LIGHT BITES

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#LIGHT BITES

By Louise Sammut – Prep Time: 20 mins – Serves 2

PISTACHIO PESTO BURRATA & ANCHOVIES A SIMPLE YET INDULGENT DISH WHERE CREAMY BURRATA MEETS RICH PISTACHIO PESTO AND SALTY ANCHOVIES, PERFECT FOR SHARING. Ingredients:

Method:

130g pistachios 50g fresh basil 120ml olive oil 1 garlic clove 50g Parmesan A pinch of salt 2 burrata 8 anchovies Ciabatta, toasted

1. Blend pistachios, basil, garlic and Parmesan until textured. Add olive oil gradually.

2. Spread pesto on a plate, place burrata on top and finish with anchovies.

3. Serve with toasted ciabatta.

Chef’s Tip Keep the pesto slightly coarse for added texture.

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#LIGHT BITES

By Louise Sammut – Prep Time: 30 mins – Serves 6

CORONATION CHICKEN LETTUCE WRAPS A LIGHTER TAKE ON A CLASSIC, THESE CORONATION CHICKEN WRAPS ARE FRESH, FLAVOURFUL AND PERFECT FOR EASY ENTERTAINING OR A QUICK LUNCH. Ingredients:

Method:

1 rotisserie chicken, shredded A handful of fresh parsley, chopped 40g peanuts, chopped 2 tsp curry powder 1 tsp ground turmeric 250g mayonnaise Salt and pepper 1 butterhead lettuce

Place the shredded chicken in a bowl and mix with parsley and peanuts.

Add mayonnaise, curry powder and turmeric, and mix well. Season with salt and pepper to taste.

Separate the lettuce leaves carefully and spoon the filling into each leaf. Serve immediately.

Chef’s Tip For extra freshness, add a squeeze of lemon juice or a handful of chopped coriander

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#LIGHT BITES

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#LIGHT BITES

By Louise Sammut – Prep Time: 20 mins – Cook Time: 30 mins – Serves 6

ROASTED CAULIFLOWER WITH LENTILS & TAHINI Ingredients: 1 cauliflower Olive oil Salt and black pepper 1 tsp cumin 1 tsp coriander 1 tsp paprika 2 tsp onion granules 200g lentils 2 cups vegetable stock 1 shallot

Method: 1 small carrot 1 bay leaf 1 tbsp tomato paste Fresh herbs 240ml Greek yoghurt 2 tbsp tahini Juice of 1 lemon 1 garlic clove 1 tsp honey Water as needed

"FOR EXTRA DEPTH & TEXTURE, FINISH THE ROASTED CAULIFLOWER WITH A SQUEEZE OF FRESH LEMON JUICE & A SPRINKLE OF TOASTED SEEDS OR HERBS JUST BEFORE SERVING" 044

Roast cauliflower with oil and spices at 200°C for 30 minutes.

Cook shallot and carrot, add lentils, tomato paste and stock, simmer until tender.

Mix yoghurt, tahini, lemon juice, garlic, honey and a pinch of salt.

Add water to loosen.

Serve cauliflower with lentils, drizzle with sauce and garnish with herbs.

Chef’s Tip Roast the cauliflower until golden for maximum flavour.

#LIGHT BITES

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#ON THE BOTTLE Words Petros Skarmoutsos – Farsons

THE RETURN OF There is a moment every summer when everything feels lighter, the days stretch, tables move outdoors, and our tastes shift towards freshness. This is the season of crisp whites and refined rosés, wines that are bright, expressive and effortlessly drinkable. Defined by vibrant acidity and delicate aromatics, they capture the energy of spring, offering citrus, orchard fruit, soft florals and gentle red berry notes in every glass.

Summer wines are defined less by power and more by precision. Acidity becomes the defining feature, bringing that refreshing lift which makes a wine feel bright, clean and mouth watering.

Citrus, green apple, fresh herbs, white flowers and delicate red berries shape the profile, creating wines that awaken the senses rather than overwhelm them.

Among white wines, few styles express the season as clearly as Villa Maria Sauvignon Blanc Private Bin. With its lively notes of lime, gooseberry and freshly cut grass, it is a natural partner for the season’s lighter dishes, from grilled vegetables to fresh seafood and simple salads. Equally appealing is the clean and mineral character of Pinot Grigio, offering subtle pear and citrus notes, perfect as an aperitif on a warm afternoon.

Another standout is Pewsey Vale Riesling, a variety celebrated for its versatility and elegance. Whether dry or slightly off dry, Riesling is defined by its vibrant acidity and expressive aromatics, lime zest, green apple and delicate floral notes. Often lower in alcohol, it is an ideal choice for long lunches and relaxed gatherings where balance and freshness are key.

“FROM CRISP SAUVIGNON BLANC TO ELEGANT ROSÉ, THESE WINES CAPTURE THE LIGHTNESS AND OPTIMISM OF THE SEASON.”

This season's wine is as much about mood as it is about flavour. It is about opening windows, setting tables outdoors and rediscovering the pleasure of lighter, brighter drinking. Whether it is a crisp white or a chilled glass of rosé, these wines capture the optimism of the season, fresh, vibrant and full of promise.

For those seeking a little more texture, Mediterranean varieties offer depth without losing their freshness. Domaine Sigalas Assyrtiko Santorini is a perfect example, crisp, mineral and marked by a distinctive saline edge that reflects its coastal origins. These wines pair beautifully with shellfish, grilled fish and seasonal salads, enhancing rather than overpowering the dish.

OUR RECOMMENDATIONS:

Then there is rosé, the essential wine of the warmer months. Once underestimated, rosé has become one of the most versatile and refined styles available. The pale and elegant expressions of Provence, such as Saint Max Rosé de Provence, remain a benchmark, offering delicate strawberry notes, subtle peach tones and a clean, dry finish.

At the same time, rosé continues to evolve. From the light and fruity character of Atlantis Tinta Negra Rosé to the more structured and mineral driven profile of Tenuta delle Terre Nere Etna Rosato, there is now a wide spectrum of styles to explore. Each brings its own personality, yet all share an effortless drinkability that makes them perfect for long lunches, relaxed evenings and spontaneous gatherings.

As the first warm evenings arrive, the best advice is simple, chill the bottle, pour generously, gather good company and let spring unfold in the glass.

Villa Maria Sauvignon Blanc Private Bin (New Zealand) Bright and zesty with vibrant citrus and tropical fruit notes.

Domaine Sigalas Assyrtiko Santorini (Greece) Crisp and mineral with saline freshness and lively citrus character.

Pewsey Vale Riesling (Australia) Fresh and lime-driven with delicate florals and refreshing acidity.

Atlantis Tinta Negra Rosé (Madeira, Portugal) Light and fruity with red berry aromas and a refreshing finish.

Saint Max Rosé de Provence (France) Elegant and delicate with subtle strawberry notes and crisp freshness.

Tenuta delle Terre Nere Etna Rosato (Sicily, Italy) Refined and savoury with wild red berries and bright acidity.

“SUMMER WINES ARE DEFINED BY FRESHNESS, PRECISION AND A VIBRANT ACIDITY THAT LIFTS EVERY GLASS.”

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#ON THE BOTTLE

F LIGHT, WINES

Villa Maria Sauvignon Blanc Private Bin (New Zealand)

Domaine Sigalas Assyrtiko Santorini (Greece)

Pewsey Vale Riesling (Australia)

Atlantis Tinta Negra Rosé (Madeira, Portugal)

Saint Max Rosé de Provence (France)

Tenuta delle Terre Nere Etna Rosato (Sicily, Italy)

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# E AT I N G O U T

ION AT SEA A Private Dining Experience on the Mediterranean

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# E AT I N G O U T

ION at Sea is a private dining experience set entirely on the water, offering an intimate extension of Simon Rogan’s two-Michelinstarred ION Harbour. Running from Friday 19 June to Sunday 4 October 2026, it brings fine dining out of the restaurant and onto the open sea, framed by the Grand Harbour of Valletta and the wider Mediterranean.

The experience takes place aboard a Riva 44 yacht, chosen for its classic design and close connection to the water. Rather than a static dining room, the setting shifts continuously with light, movement, and horizon, creating a constantly evolving backdrop for each course.

Each evening is reserved for a single private booking of two to four guests. There are no shared tables or split services, allowing the entire experience to unfold at a deliberate pace. Service is designed to be unobtrusive and precise, with every detail focused on maintaining privacy and continuity from arrival to return to shore.

As the yacht leaves Valletta and moves into open water, the atmosphere changes noticeably. The city recedes, sound softens, and the harbour becomes a field of reflections and low light. Courses are served in rhythm with the

movement of the boat, with each dish designed to respond to its environment rather than sit apart from it. The result is a tasting menu that feels directly tied to place, season, and setting.

The culinary direction is led by chef Charlie Wilson and restaurant manager Arsen Brahaj, both part of the team behind Simon Rogan’s Michelin-starred Aulis Phuket. Working alongside Simon Rogan and executive chef Oli Marlow, the team has developed a seasonal menu built around produce from the Maltese islands, shaped by a broader farm-to-table philosophy that defines Rogan’s restaurants.

The menu changes throughout the season, reflecting availability from local growers, fishermen, and producers. Dishes are structured to highlight contrast and restraint rather than complexity for its own sake, allowing ingredients to remain central while still supporting a multicourse fine dining format at sea.

Service is led on board by Arsen Brahaj, whose experience in Michelin-level hospitality ensures a structured but relaxed rhythm throughout the evening. The focus is on timing, awareness, and adaptation to conditions on the water, where no two evenings are identical.

Beyond the cuisine, ION at Sea is designed as a complete sensory experience. Sound is shaped by the water and wind rather than music-driven ambience. Light shifts naturally from golden hour into dusk and night. Movement is subtle but constant, with the yacht’s motion becoming part of the dining experience rather than something to adjust for.

The experience operates on selected evenings throughout the week, specifically Tuesday, Wednesday, Friday, Saturday, and Sunday.

Each journey is self-contained, beginning and ending in Valletta, with the route determined by weather and sea conditions to ensure comfort and safety.

ION at Sea is positioned as an extension of fine dining rather than a departure from it. It removes the fixed walls of a restaurant while maintaining the discipline of Michelin-level cooking and service, replacing architectural enclosure with open water, horizon, and changing light.

The result is a dining format where place is not just referenced but actively present in every course, every pause, and every shift in the environment.

Bookings: +356 9911 0166 – E: dine@ionharbour.com

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#SEASONAL

A TASTE OF

THE MOST MEMORABLE COOKING BEGINS WHEN WE STOP ASKING WHERE A DISH BELONGS AND START APPRECIATING HOW IT MAKES US FEEL. THESE DISHES ARE PERFECT EXAMPLES OF THIS MODERN CULINARY SPIRIT. Some dishes arrive quietly and stay with you long after the last spoonful.

Chef Faisal's Coconut Pumpkin Risotto is one of those dishes.

On the surface it follows a familiar rhythm — the slow, meditative stir, the gradual addition of liquid, the patient coaxing of Arborio rice into something silky and yielding. But this is a risotto that has travelled. Roasted pumpkin brings a natural sweetness and a depth of colour that turns the bowl a rich, burnished gold. Coconut milk steps in where cream might otherwise sit, adding a subtle fragrance and a gentleness that lifts the entire dish without overwhelming it.

The result is a bowl that feels simultaneously grounding and surprising — the kind of cooking that earns its place at the Served table.

Ingredients: Roasted Pumpkin Purée 300g pumpkin, cubed ¼ tsp salt ¼ tsp black pepper 10ml olive oil 1 tsp Parmesan 2 tsp chopped garlic A small pinch of fresh thyme Coconut Pumpkin Sauce 150g roasted pumpkin purée 150ml cooking cream 5ml olive oil ¼ tsp sea salt ¼ tsp turmeric 100ml coconut milk Roasted Chickpeas 50g boiled chickpeas ¼ tsp salt ¼ tsp black pepper ¼ tsp smoked paprika 1 tsp sugar ½ tsp Cajun seasoning Risotto Rice 150g Arborio rice 750ml water 15g butter A small pinch of fresh thyme

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Chef Faisal has always cooked this way. His instinct is to honour a dish's foundations while asking quietly, almost playfully, what happens if we go here instead. The answer, in this case, is something genuinely beautiful. A risotto that respects its Italian roots but wears them lightly, dressed instead in the warmth of spice, the richness of coconut, and the golden sweetness of well-roasted pumpkin.

It is comfort food in the truest sense — not because it is simple, but because it makes you feel looked after. Every element considered. Every flavour earned. A dish that reminds you why cooking with curiosity and generosity always produces something worth gathering around.

Method: Chilli Oil 100ml olive oil 2 tsp chilli flakes A small pinch of fresh thyme 1 tsp smoked paprika Grilled Chicken 500g chicken breast, cubed 1 tsp salt ½ tsp black pepper ½ tsp smoked paprika ½ tsp Cajun seasoning 15ml olive oil 5ml lemon juice 1 tsp garlic powder A pinch of thyme powder To Serve 400g cooked coconut pumpkin risotto 40g roasted chickpeas 1 tsp Parmesan 100g grilled chicken cubes 1 fried basil leaf ½ tsp chilli oil

Roasted Pumpkin Purée Toss all the ingredients together until well coated. Spread on a baking tray and roast in a preheated oven at 220°C for 20 minutes. Remove from the oven and blend until smooth.

Coconut Pumpkin Sauce Combine all the ingredients in a saucepan and cook over a low heat for 5 minutes, stirring until smooth and well combined.

Roasted Chickpeas Toss all the ingredients together. Spread on a baking tray and roast in a preheated oven at 220°C for 10 minutes until crisp.

Risotto Rice Melt the butter with the thyme in a saucepan and add the rice, stirring for 2 minutes. Gradually add the water, ladle by ladle, stirring continuously until the rice is creamy and tender.

Chilli Oil Gently heat the olive oil with the chilli flakes and thyme over a low heat for 10 minutes. Remove from the heat and leave to infuse for 10 minutes, then stir in the smoked paprika.

Grilled Chicken Combine all the ingredients and toss with the chicken. Leave to marinate for at least 30 minutes, then grill for 5 minutes on each side until cooked through.

For Plating Spoon the warm risotto into a shallow bowl. Arrange the grilled chicken on top and scatter over the roasted chickpeas. Finish with a drizzle of chilli oil, a grating of Parmesan and a crisp fried basil leaf.

#SEASONAL Coconut Pumpkin Risotto By Chef Faisal – Prep Time: 1 hour – Cook Time: 20 mins – Serves 1

ELSEWHERE...

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#SEASONAL

GRILLED SAUDI STYLE SEA BREAM A BOLD AND GENEROUSLY FLAVOURED DISH, THIS GRILLED SEA BREAM IS MARINATED WITH LEMON, MUSTARD AND SPICES, THEN SERVED OVER AROMATIC BROWN RICE FOR A STRIKING CENTREPIECE. Salt, smoke, and the smell of something charring over heat. There are flavours that need no introduction, and this is one of them.

Sea bream is a fish that rewards patience. Score it, season it well, and let it rest. The marinade here is confident — mustard, lemon, smoked paprika, flavours that know each other and sit together easily. Time does the rest.

The brown rice underneath is not an afterthought. Cooked low and slow with cinnamon, cumin and bay leaf, it carries its own quiet warmth. A foundation that holds everything together without asking for attention.

Ingredients: For the Grilled Sea Bream 1 whole sea bream, about 1kg 1 tsp salt 1 tsp lemon zest 1 tsp chopped parsley 30ml lemon juice 20g yellow mustard 1 tsp smoked paprika ½ tsp black pepper 30ml olive oil For the Brown Rice 70ml olive oil 30g butter 75g red onion, chopped 2 bay leaves 1 cinnamon stick 1 tbsp sea salt ½ tsp black pepper 1 tsp cumin 1 tsp coriander 500g basmati rice 1 litre water 052

What makes this dish worth making is its honesty. No elaborate technique.

No unnecessary layers. Just a whole fish, properly seasoned, cooked over real heat until the skin blisters and the flesh pulls cleanly from the bone. Finish with crispy fried leeks, a scattering of red chilli, and nothing else. Carry it to the table as it is.

There is a particular kind of satisfaction that comes from cooking something whole. From start to finish, it asks for your attention, and in return, it gives you something genuinely worth eating.

Method: To Serve 1 whole grilled sea bream 1kg brown rice A small pinch of fried leeks 5 slices fried red chilli

Grilled Sea Bream Score the fish through the middle. Combine all the marinade ingredients and rub generously all over and inside the fish. Grill on a preheated grill for 5 minutes on each side until the skin is charred and the flesh is cooked through.

Tip: Allow the sea bream to marinate for at least 30 minutes before grilling to deepen the flavour and help the spices infuse beautifully into the fish.

Brown Rice Rinse and soak the rice for 1 hour, then drain. Heat the oil and butter in a large saucepan and sauté the onion and whole spices until golden and fragrant. Add the ground spices, then pour in the water and bring to the boil. Add the rice, cook uncovered for 3 minutes, then cover tightly and cook over a low heat for 20 minutes.

For Plating Mound the brown rice onto a large serving platter and place the grilled sea bream on top. Garnish with crispy fried leeks and fried red chilli slices.

#SEASONAL

By Chef Faisal – Prep Time: 1 hour – Cook Time: 25 mins – Serves 4

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#SEASONAL

TROPICAL SHRIMP POKE BOWL TROPICAL FLAVOURS, CRISP TEMPURA SHRIMP, AND VIBRANT FRESHNESS COME TOGETHER IN A BOLD, SUN-KISSED BOWL OF BALANCE AND TEXTURE. Method:

Ingredients: For the Asian Glaze Sauce 10ml soy sauce 5ml rice vinegar 3ml toasted sesame oil A small pinch of finely chopped ginger 20g tomato ketchup 5g Korean chilli paste A pinch of sesame seeds 40ml water ½ tsp cornflour ¼ tsp smoked paprika For the Tempura Batter 60g tempura flour 100ml cold water A pinch of sea salt A pinch of white pepper For the Shrimp 100g shrimp A pinch of sea salt 3ml lemon juice A pinch of black pepper For the Shrimp 100g shrimp A pinch of sea salt 3ml lemon juice A pinch of black pepper

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For the Mix Salad 30g avocado, sliced 5g pickled ginger 10g carrot, sliced 10g edamame 20g cucumber, sliced 10g red cabbage, sliced

Asian Glaze Sauce Combine all ingredients in a saucepan and cook over medium heat, stirring continuously until the sauce thickens into a glossy glaze.

For the Jasmine Rice 30ml olive oil 10g lemongrass 2 lemon leaves 2 tsp sea salt 200g jasmine rice 600ml water

Shrimp Toss the shrimp with seasoning and lemon juice. Lightly dust with flour, dip into the batter and fry for 4 minutes until golden and crisp.

To Serve 150g jasmine rice 6 tempura shrimp 100g mixed salad 40g Asian glaze sauce A pinch of sesame seeds A pinch of chopped spring onion

Tempura Batter Whisk all ingredients together until a light, smooth batter forms. Keep chilled until ready to use.

Mix Salad Combine all ingredients gently in a bowl.

Jasmine Rice Bring the water, oil, lemongrass, lemon leaves and salt to the boil. Add the rice, cook uncovered for 2 minutes, then cover and cook on a low heat for 15 minutes until fluffy.

For Plating Toss the tempura shrimp in the glaze until fully coated. Arrange the rice in a bowl, place the shrimp on top and add the salad around. Finish with sesame seeds and fresh spring onion.

Chef’s Tip Keep the batter as cold as possible before frying, this helps create an extra light and crisp tempura texture.

#SEASONAL

By Chef Faisal – Prep Time: 30 mins – Cook Time: 10 mins – Serves 1

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#SEASONAL

BEEF THAI RICE BOWL A FRAGRANT AND SATISFYING BOWL LAYERED WITH JASMINE RICE, RICH COCONUT CURRY AND GRILLED BEEF STEAK. IT IS VIBRANT, WARMING AND PACKED WITH BOLD THAI INSPIRED FLAVOUR. Ingredients:

Method:

For the Beef Marinade 200g beef steak ½ tsp steak seasoning ¼ tsp sea salt A pinch of black pepper A pinch of smoked paprika A small pinch of fresh thyme 10ml olive oil

For the Jasmine Pea Rice 20ml olive oil 10g lemongrass 2 lemon leaves 40g green peas 150g jasmine rice 400ml water 1 tsp sea salt

For the Coconut Thai Curry 20ml olive oil 30g red onion, chopped 5g chopped garlic 2 lemon leaves 10g lemongrass 20g Korean chilli paste 200ml coconut cream ½ tsp chicken stock powder A pinch of black pepper ¼ tsp sugar A few drops of sesame oil

To Serve 150g grilled beef steak, sliced 200g jasmine pea rice 150g coconut Thai curry 2 slices green chilli 3 coriander leaves 4 slices fried red chilli A pinch of mixed sesame seeds

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Beef Marinade Combine all the ingredients and rub well into the beef. Leave to marinate for at least 30 minutes, then grill for 3 minutes on each side, or until cooked to your liking. Rest before slicing.

Coconut Thai Curry Heat the oil in a saucepan and sauté the garlic and onion until golden. Add the chilli paste and stir for 1 minute, then add the remaining ingredients. Cook over a medium heat until the sauce thickens and becomes fragrant.

Jasmine Pea Rice Heat the oil in a pot and sauté the peas for 2 minutes. Add the water, lemongrass, lemon leaves and salt, and bring to the boil. Add the rice, cook uncovered for 2 minutes, then cover tightly and cook over a low heat for 18 minutes until tender and fluffy.

For Plating Place the rice on one side of the plate and spoon the curry on the other.

Arrange the sliced beef over the curry and garnish with green chilli, coriander, fried red chilli and sesame seeds.

#SEASONAL

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

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#SEASONAL

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

OPEN BEEF TACOS Ingredients: For the Beef Mix 80g beef, thinly sliced 20g fennel, sliced 20g red onion, sliced 1 tsp chopped garlic ½ tsp sea salt 10ml olive oil ¼ tsp black pepper 20g barbecue sauce 1 tsp hot sriracha ½ tsp smoked paprika 3ml lemon juice For the Chilli Oil 100ml olive oil 2 tsp chilli flakes A small pinch of fresh thyme 1 tsp smoked paprika

For the Tomato Salsa 50g chopped tomato 15g chopped red onion 5g chopped jalapeño pickle 5ml lemon juice 5ml olive oil 1 tsp chopped coriander 20g tomato ketchup A pinch of cumin ½ tsp sea salt A pinch of black pepper To Serve 1 flour tortilla, about 6 inches 100g beef mix 30g tomato salsa 20g avocado, sliced 1 sunny side up egg 2 slices green chilli A pinch of chopped parsley 5ml chilli oil

Method: Beef Mix Heat the olive oil in a frying pan and sauté the garlic, onion and fennel for 2 minutes. Add the beef and cook for a further 2 minutes, then add the remaining ingredients and toss well.

Chilli Oil Gently heat the oil with the chilli flakes and thyme over a low heat for 10 minutes. Remove from the heat and leave to infuse for 10 minutes, then stir in the smoked paprika.

Tomato Salsa Combine all the ingredients in a bowl and mix well. Set aside so the flavours can develop.

For Plating Brush the tortilla with chilli oil and toast until golden and crisp. Top with the beef mix, then place the egg in the centre.

Arrange the salsa and avocado alongside and finish with parsley and fresh green chilli.

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#LIFESTYLE

RECLAIMING MOVEMENT: LILIANA’S POSITIVE TRANSFORMATION AT THE MOVEMENT SCHOOL AT 37 YEARS OLD, LILIANA IS A PROUD MOTHER OF TWO WHO HAS OVERCOME INCREDIBLE CHALLENGES TO REBUILD HER LIFE AND STRENGTH. AFTER SUFFERING A STROKE AT JUST 26 DUE TO THE RARE MOYAMOYA DISEASE, FOLLOWED BY TWO MAJOR BRAIN SURGERIES, SHE FACED SIGNIFICANT SETBACKS. THROUGH DETERMINATION AND THE RIGHT SUPPORT, SHE HAS NOT ONLY RECOVERED BUT HAS GROWN STRONGER THAN EVER BEFORE. THIS IS HER INSPIRING JOURNEY. My Story My name is Liliana. I am a 37-year-old mother of two wonderful children, Aiden, who is now 17, and Ella, who is 11.

On 22 January 2015, at the age of 26, my life changed in an instant when I suffered a stroke caused by Moyamoya disease, a rare condition that causes progressive blockage of the arteries in the brain. I was paralysed on the right side of my body and lost my speech. The doctors told me I had just 24 hours for the bleeding in my arteries to stop if I was to survive.

Thankfully, the bleeding decreased the next day.

After various tests, I was advised to begin intensive rehabilitation, as surgery was not possible at the time. One week later, I was transferred to St Luke’s Hospital, where I started a full-time 24/7 rehab programme. I spent four months there, working every day with a physiotherapist and speech therapist. I was only allowed home on weekends to see my family.

Slowly but surely, I began to regain my speech and the ability to walk. At first, my walking was stiff and robotic, but after four months I was walking again. My right arm, however, remained very weak.

I continued physiotherapy and used electrical stimulation machines to help regain movement. After a full year of hard work, I was able to reunite with my family and young children.

Over the following years, I had regular MRI scans while waiting for further treatment. In 2018, I was

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#LIFSTYLE

"I AM ESPECIALLY GRATEFUL TO JOSEF PACE THE DIRECTOR OF REHABILITATION AND PHYSIOTHERAPIST AT THE MOVEMENT SCHOOL MALTA FOR BELIEVING IN ME AND TO HIS TEAM OF DEDICATED COACHES AND STAFF ESPECIALLY MATHIS FOR HIS PATIENCE, TIME, AND DEDICATION." called to London’s National Hospital for Neurology and Neurosurgery. After three years of preparation, I underwent a complex bypass operation on the left side of my brain in July 2021. It was a 12-hour surgery with serious risks, including a 90% chance of losing my speech.

Waking up afterwards was one of the happiest moments of my life.

In January 2023, just one day after my son’s birthday, I had to return to London for a second bypass operation on the right side of my brain.

The surgery was successful, but upon returning to Malta I experienced setbacks once again , difficulty walking, facial numbness, and loss of strength in my arm.

That was when I started my rehabilitation at The Movement School. Over three months, I worked hard with the team and saw incredible improvements. They helped me rebuild my coordination, balance, and core stability.

Today, my weaknesses are almost gone, and I have progressed from walking with a limp to learning how to jog and run again with no limitations. Most importantly, they helped me

regain my confidence and speak up about my journey.

I am especially grateful to Josef Pace the Director of Rehabilitation and Physiotherapist at The Movement School Malta for believing in me and to his team of dedicated coaches and staff especially Mathis for his patience, time, and dedication.

This battle was not mine alone, my family also fought through it with me. To anyone going through illness or surgery, I want to say this: there is light at the end of the tunnel. After 11 years, I can proudly say I have come back stronger than ever.

neuromuscular efficiency by repatterining movement and rewiring the brain for better function.

Using specialised physiotherapy assessments and highly targeted exercise programmes, the team challenges the proprioceptive system, strengthens neural pathways, and improves overall kinetic chain coordination. The outcome is clear: reduced pain, smoother and more efficient movement patterns, and noticeably enhanced physical performance.

Located inside DaVinci Health, The Movement School Malta is the island’s only certified clinic of The Running and Movement School UK. The clinic is built on a unique, patented movement therapy system developed by renowned coach Mike Antoniades. At its core, the method focuses on restoring

The Movement School Malta, DaVinci Health Birkirkara – +356 2149 1325 – info@tmsmalta.com

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#DESSERT

SWEET SPOT

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here is a particular kind of quiet that settles over a table when dessert arrives. The main course has played its part, conversation softens, and what remains is something gentler—a pause that asks for nothing more than a spoon and a little patience.

Dessert has always carried that role. Not necessarily to impress, but to bring a meal to the close it deserves.

These two recipes embody that role beautifully.

The White Chocolate Cheesecake with Blueberry Compote is an exercise in balance.

A buttery digestive biscuit base supports a filling that is rich yet remarkably light, while the blueberry compote provides exactly the contrast it needs. Slowly simmered with lemon and sugar, the berries bring a bright sharpness that cuts through the sweetness of the white chocolate, creating a dessert that feels thoughtful rather than excessive. Left to chill overnight, it sets into something smooth, elegant,

and composed—the kind of cheesecake made for long conversations and unhurried evenings.

The Brioche Chocolate Melt takes a different path, embracing indulgence without apology.

Layers of caramelised brioche and silky crème brûlée cream are finished with warm chocolate sauce, vanilla ice cream, and crushed pistachios. It is a dessert designed to make an entrance. Hours of preparation culminate in something that disappears within minutes, and that fleeting nature is part of its charm. Some desserts are made to satisfy; this one is made to be remembered.

What follows are two very different expressions of getting it right. One is refined, citrus-bright, and made for evenings that wind down slowly. The other is rich, layered, and suited to celebrations that feel too good to end. Between them lies something for every occasion, every gathering, and every table.

Pull up a chair. Bring a spoon. The rest of the evening can wait.

From delicate cheesecake to indulgent brioche – the art of ending a meal well. >> 063

#DESSERT

WHITE CHOCOLATE CHEESECAKE WITH BLUEBERRY COMPOTE

By Louise – Prep Time: 30 mins plus chilling time – Serves 6

A RICH YET BALANCED DESSERT, COMBINING SMOOTH WHITE CHOCOLATE CHEESECAKE WITH A FRESH BLUEBERRY COMPOTE .

Ingredients:

Method:

300g digestive biscuits 150g butter 500g white chocolate 625g cream cheese 250ml double cream 2 tsp vanilla extract 150g fresh blueberries 150g frozen blueberries 2 tbsp caster sugar Zest and juice of half a lemon

Crush biscuits and mix with melted butter. Press into a lined tin.

Melt chocolate gently. Whisk cream cheese until smooth, add cream, then fold in chocolate and vanilla. Stir in fresh blueberries and pour over base.

Chill for at least 5 hours.

Simmer frozen berries with sugar, lemon zest and juice until thickened. Cool completely.

Serve cheesecake with compote and garnish with chocolate shavings.

Chef’s Tip Chill overnight for the best texture and clean slices.

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#DESSERT

BRIOCHE CHOCOLATE MELT

By Chef Faisal – Prep Time: 3 hours – Cook Time: 20 mins – Serves 1

DECADENT AND COMFORTING, THIS LAYERED BRIOCHE DESSERT COMBINES CRÈME BRÛLÉE CREAM, CHOCOLATE SAUCE, VANILLA ICE CREAM AND PISTACHIOS FOR A RICH AND MEMORABLE FINISH. Ingredients: For the Crème Brûlée 350ml cooking cream 60g sugar 3ml vanilla essence 3 egg yolks For the Chocolate Sauce 30ml cooking cream 10ml milk 20g milk chocolate For the Cream Mix 100g whipping cream, whipped to soft peaks 150g crème brûlée

To Serve 3 slices brioche loaf 250g cream mix 50g chocolate sauce A pinch of crushed pistachios 1 scoop vanilla ice cream Method: Crème Brûlée Beat the egg yolks, sugar and vanilla until light and foamy. Bring the cream to the boil in a saucepan, then slowly pour it into the egg mixture, whisking constantly. Pour into a baking dish and bake in a preheated oven at 120°C for 1 hour. Chill and leave to rest for 2 hours.

Chocolate Sauce Heat the cream and milk until just simmering, then remove from the heat. Add the chocolate and stir until melted and glossy.

Cream Mix Gently fold the crème brûlée into the whipped cream until smooth.

For Plating Caramelise the brioche slices with sugar on all sides until golden. Spread with the cream mix and stack layer by layer. Top with a scoop of vanilla ice cream, drizzle with warm chocolate sauce and finish with crushed pistachios.

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"Slow cooking transforms simple ingredients into something extraordinary — a fresh, vibrant bowl of crisp salad, zesty rice, and smoky chicken brought together in perfect harmony."

#SEASONAL

Mediterranean Chicken Bowl

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

Method:

Ingredients: For the Chicken Marinade 250g chicken breast, cubed ½ tsp salt ¼ tsp black pepper ¼ tsp smoked paprika ¼ tsp Cajun seasoning 10ml olive oil 5ml lemon juice ½ tsp garlic powder A pinch of thyme powder For the Mixed Salad 50g cucumber, cubed 20g red onion, cubed 30g cherry tomatoes 10g red radish 10ml olive oil 5ml lemon juice ½ tsp sea salt For the Garlic Yoghurt Sauce 50g yoghurt 30g mayonnaise ½ tsp garlic powder ¼ tsp onion powder A small pinch of chopped dill ¼ tsp black pepper ¼ tsp sea salt 3ml lemon juice

For the Lime Rice 25ml olive oil 15g chopped red onion ½ tsp chopped garlic 1 lemon leaf 7ml lime juice A pinch of lime zest 1 tsp sea salt A pinch of black pepper A pinch of turmeric 200ml hot water 100g basmati rice 2 star anise To Serve 200g grilled chicken cubes 250g lime rice 100g mixed salad 80g garlic yoghurt sauce 1 lime wedge 3 slices fried red chilli 2 slices green chilli

Chicken Marinade Combine all the ingredients and toss with the chicken.

Leave to marinate for at least 30 minutes, then grill for 5 minutes on all sides until golden and cooked through.

Mixed Salad Combine all the ingredients in a bowl and toss well. Set aside for the flavours to come together.

Garlic Yoghurt Sauce Whisk all the ingredients together until smooth and creamy. Chill until needed.

Lime Rice Rinse and soak the rice for 1 hour, then drain. Heat the oil in a saucepan and sauté the onion and garlic until golden. Add the spices and stir well. Pour in the water with the remaining ingredients and bring to the boil. Add the rice, cook uncovered for 2 minutes, then cover tightly and cook over a low heat for 20 minutes.

For Plating Place the lime rice on the plate and spoon the garlic yoghurt sauce to one side. Arrange the grilled chicken on top and add the salad alongside. Garnish with fried red chilli, green chilli and a wedge of lime.

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Charred Tomato & Corn Salad

By Chef Faisal – Prep Time: 20 mins – Cook Time: 5 mins – Serves 4

Ingredients: For the Lime Dressing 60ml lime juice 1 tsp sea salt 1 tsp black pepper 60ml honey 120g Greek yoghurt 1 tsp garlic powder 1 tsp onion powder ½ tsp dried mint 1 tsp chopped parsley ½ tsp smoked paprika

Method: To Serve 100g baby spinach 80g iceberg lettuce 50g red cherry tomatoes 50g orange cherry tomatoes 100g grilled corn 30g red onion, cubed 50g cucumber, cubed 10g coriander leaves 60g green olives 10 slices red radish 10g Parmesan A pinch of sumac 140g lime dressing

Lime Dressing Combine all the ingredients in a bowl and whisk until smooth and well emulsified.

For Plating Toss all the vegetables in a bowl with the lime dressing until evenly coated. Transfer to a serving plate, arrange neatly, then finish with shaved Parmesan and a light dusting of sumac.

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# E AT I N G O U T

Sun, Sky and the Taste of the Mediterranean.

SEED ROOFTOP OPENED AT HYATT REGENCY MALTA ON 4TH JUNE. A TERRACE ABOVE THE ROOFTOPS OF ST JULIAN’S, UNMISTAKABLY MEDITERRANEAN FROM THE FIRST SIP TO THE LAST BITE. As the afternoon light softens and the Maltese sky shifts from gold to deep blue, Seed Rooftop is at its best. Tucked above Hyatt Regency Malta, away from the noise yet right in the heart of St Julian’s, it is the kind of place that feels familiar the moment you arrive and different every time you come back.

The terrace is calm and open by day, centred around the pool with the coastline stretching out beyond.

Come evening, something changes. The light drops, glassware catches the last of the sun, music drifts across the terrace, and a space that was quiet becomes something altogether more alive. It is the same place, just a different mood, and a reason to stay a little longer.

Mediterranean at heart, global in spirit the food and drinks blend local seasonal ingredients with flavours drawn from Middle Eastern, Asian and Latin cuisines, carrying the same Mediterranean notes that run through everything Seed does - olive oil, citrus, fresh herbs, seasonal produce. The menu is built for sharing: bold plates, confidently done, freshly prepared and designed to keep the table ordering.

The cocktail list is strong. All done well.

Seed Rooftop is the third space in the Seed ecosystem at Hyatt Regency Malta, alongside Seed Brasserie and Seed Café. Together they carry a single Mediterranean spirit from morning coffee through to a late evening on the terrace - one of the few places in Malta where you can start the morning with coffee and end it with a cocktail, all “under” one roof.

“The rooftop menu is built for sharing and staying.

Bold flavours, honest ingredients, drinks worth lingering over. Everything on the plate is designed for the moment you’re in.”

“Seed Rooftop is the moment the day becomes the evening. We wanted to create a space where guests don’t feel the need to be anywhere else — where the view, the food and the atmosphere all tell the same story.”

— Adrian Attard, General Manager, Hyatt Regency Malta

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Chef Marvin Gauci in his bespoke kitchen