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MAGAZINE
‘INSPIRED by the SEASON’
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#FROM THE EDITOR
There’s something about this time of year that brings us back to the kitchen. As the days begin to shift and the evenings draw in, we naturally start craving food with a little more, depth and comfort. This edition of Served is very much about that balance. Our pages are filled with recipes made for cooking, sharing and gathering around the table, from relaxed breakfasts and vibrant plates to comforting dishes and, of course, something sweet. It is what Served has always been about, food that looks beautiful, tastes even better and, most importantly, makes you want to cook. Taking centre stage on our cover is Executive Chef Clint Grech, whose story is one of passion, evolution and an enduring connection to Maltese food. From joining The Xara Collection as a 16-year-old student to leading the kitchen at Michelin-starred de Mondion, his journey is a wonderful reminder that great cooking never stands still.
We’re also delighted to welcome Semira Forace as a new contributor to Served. Semira’s own journey has completely changed her relationship with food, moving away from extreme diets towards understanding balance, habits and the importance of making small, sustainable changes. Going forward, she’ll be sharing her healthy eating tips, ideas and recipes with us, proving that eating well can still be delicious, enjoyable and very much part of everyday life. Our Seasonal Star is the humble caper, small in size but enormous in character and so deeply connected to the flavours of our islands. We also turn our attention to the glass with a brilliant wine infographic brought to us by Farsons Direct, making the world of wine that little bit easier to understand and enjoy. Ultimately, this issue is about enjoying food without overcomplicating it. Cook something new, open a good bottle, invite people over and stay around the table a little longer. Enjoy the issue. Big Love, Sam
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 Advertising: 7788 0300 Printing: Print It
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
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
Petros Skarmoutsos
Paul Watters
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.
With over 30 years of culinary experience, Belfast-born chef Paul Watters has worked in prestigious kitchens, including The Savoy in London and the Sydney Opera House in Australia. His travels have shaped his passion for bringing international flavours to everyday cooking. Believing that great food should be accessible to everyone.
"AS AUTUMN SET TLES ACROSS THE ISL ANDS, THIS E D I T I O N G AT H E R S T H E C H E FS A N D V O I C E S W H O U N D E R S TA N D T H E S E A S O N B E S T. B O L D F L A V O U R S , C O N S I D E R E D D I S H E S , A N D S T O R I E S T H AT R E M I N D U S W H Y C O O K I N G — A N D G AT H E R I N G — M AT T E R S M O S T W H E N T H E D AY S G R O W S H O R T E R . "
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“TREAT YOURSELF TO SOME OF THE DEL
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O R C H A R D H A RV E S T G R E E N S
Q U I C K F I X B R E SAO L A SA N D W I C H
Crisp fennel, juicy pear, rocket and pomegranate with pistachios and a honey mustard dressing.
Bresaola, avocado, rocket and fresh vegetables on toasted sourdough. Balanced, protein-rich and effortlessly satisfying.
50 P U M P K I N & T R U F F L E V E LO U T É
Golden roasted pumpkin with a luxurious garlic truffle sauce, pumpkin seeds and fennel fronds.
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R A N C H C R U N C H P OTATO E S
E G G S W I T H TO M ATO C O N F I T
Golden crispy potato cubes tossed in cool creamy ranch dressing, finished with Parmesan and fresh herbs.
Fried eggs over seasoned labneh with warm cherry tomato relish, capers and fresh herbs.
28 ALL ABOUT CAPERS
Small, sharp and deeply Mediterranean. The ancient ingredient that quietly transforms everything it touches on the autumn table. 014
ICIOUS RECIPES THIS SEASON BRINGS”
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BANOFFEE CARAMEL CRUNCH
A TA S T E O F E L S E W H E R E
Ripe banana, silky vanilla cream and salted caramel layered over buttery biscuit crumbs with pistachio.
Whole roasted chicken over fragrant spiced basmati rice built around smoky, aromatic dried black lemons.
19 PULL UP A CHAIR
Three Italian brands, one showroom. Tonin Casa, Eforma and LAGO redefine the dining room at Dino Fino.
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R I B E Y E C H I M I C H U R R I B OW L
A WORLD OF WINE
Juicy grilled ribeye with fresh herb chimichurri, smoky sweet corn and fragrant chili oil.
Explore the world of wine, from grape varieties to tasting notes and perfect pairings,
57 P R AW N & C O C O N U T C U R RY WITH GIANT COUSCOUS
Juicy prawns in a pineapple coconut sauce with garam masala, served over fragrant giant couscous. 015
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#INSIDE
CONTENTS
Autumn is not a slowing down. It is a shift — into bolder flavours, deeper conversations, and the particular pleasure of a table that has been thought about. This issue of Served is built around that shift. Recipes that take risks, ingredients with history, stories from people who have chosen food as a way of living better. We don't believe in always playing it safe at the table. We believe in curiosity, in trying something new, in the quiet satisfaction of a dish that surprises you. This is what Served has always been about — not just eating well, but living well. Welcome to Autumn.
62. A World of Wine A simple, accessible guide to exploring, enjoying and pairing wine with confidence throughout the season.
19. Pull Up a Chair Three Italian brands, one showroom. Tonin Casa, Eforma and LAGO redefine the modern dining room at Dino Fino Malta.
65. The Good Cut Chef Faisal returns with three ribeye recipes — chimichurri bowl, ranch crunch potatoes and glazed seared ribeye on creamy mash.
22. All About Capers From ancient kitchens to Maltese countryside, capers are the small, sharp ingredient that quietly defines autumn cooking.
76. A Taste of Elsewhere Chef Faisal brings two traditional Saudi dishes to the autumn table — the iconic Kabsa and the slow-cooked Jareesh, each rooted in heritage, patience and bold, generous flavour.
37. Rise 'N' Shine Chef Faisal brings two breakfast plates that prove the morning meal deserves as much thought as anything else on the table. 40. Interview: Semira Forace Online sensation Semira Forace speaks candidly about emotional eating, consistency, motherhood and building a healthier relationship with food. 50. Two Moods A roasted pumpkin truffle velouté and a crispy chicken Caesar — two very different dishes, one shared philosophy. 56. Weekender Three recipes for when the weekend gives you room to breathe — coconut curry, crispy chicken strips and salmon tagliatelle.
" A U T U M N D R AWS US CLOSER — TO WA R M T H , TO T H E TA B L E , TO THE PEOPLE WE SHARE IT WITH."
80. Reclaiming Movement The Movement School Malta explains how poor walking habits cause widespread chronic pain and how to correct them for life.
More recipes. Scan to explore.
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#LIVING
PULL UP A CHAIR THE NEW RULES OF THE ITALIAN DINING ROOM
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here's a particular kind of dinner party moment: the one right after the food is served, when everyone is still leaning in, glasses half full, nobody in a hurry to move to the sofa. It rarely happens by accident. More often than not, it happens because the table is doing its job. It's steady, it's beautiful, and the chairs are comfortable enough that nobody wants to leave them.
inviting at eleven at night with the good wine open. Three Italian brands, Tonin Casa, Eforma, and LAGO, have each built a reputation on getting that balance right, and all three now sit under one roof at Dino Fino in Malta. Here's what sets them apart, and why a showroom would bother stocking all three at once.
That, in a sentence, is what the modern dining room is chasing. For years the table was treated as background furniture, something to fill with a bowl of fruit between meals. Now, with kitchens and living rooms folding into one continuous space, the dining table has nowhere to hide. It has to look considered from the sofa, hold its own next to an open kitchen island, and still feel
Spend enough time around Italian furniture fairs and a few obsessions start to repeat. The first is lightness: bases that look like they're barely there, tabletops that seem to hover rather than sit. Heavy, block footed tables are giving way to slender glass legs and fine metal frames, as if the designers were competing to see how little material, they could get away with.
What everyone's talking about right now
The second obsession is mixing materials rather than matching them. A single table might pair a warm wooden top with a cool glass base, or a marble effect ceramic surface with blackened metal legs. The point is contrast, not coordination. The third, and the one that actually changes how a room feels to live in, is comfort. Dining chairs used to be an afterthought, picked to match the table and little else. Now they're often chosen first: padded, curved, built to hold up through a long dinner rather than a fast lunch. And running underneath all of it is a demand for flexibility: tables that extend for guests, round tops that seat differently depending on the night, pieces designed to be rearranged as life changes rather than replaced. >>
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"ONE BRINGS THE STATEMENT PIECE. ONE BRINGS THE COMFORT. ONE BRINGS THE FLEXIBILITY."
Tonin Casa: the showstopper If a dining room only gets one moment of drama, Tonin Casa wants it to be the table. The brand's whole design language is built around a kind of contradiction: pieces that look almost weightless but are engineered to be completely solid. It shows in tables like Brooklyn, Gotham, Sipario, and Gala, where a slender base carries a top in glass, marble effect ceramic, or fine veneered wood. There's a Modern Collection running to more than forty designs for anyone who wants clean, architectural lines, and a Classic Collection for those who'd rather their table lean traditional and detailed. What Tonin Casa is really selling is presence. The brand talks about creating “moments of refined conviviality,” and it means it. These are tables designed to be looked at as much as eaten at, the kind that make a room before a single chair is pulled up to them. It's the natural pick for anyone who wants their dining area to feel like a statement, not a supporting act. Eforma: the one you don't want to get up from Walk into the Eforma workshops in Thiene, in Italy's Veneto region, and you're a long way from a factory floor. Veneto has been a centre of Italian furniture craft for generations, and Eforma leans hard into that heritage. Its dining chairs, in collections like Alisei, Teo, Perla, Ninfa, and Bice, are built by hand from fine leathers, soft fabrics, marble, and metal, with the kind of stitching and finishing that comes from a person, not a production line. This is the brand that wins the comfort argument. Because so much of Eforma's identity lives in upholstery and tailoring, its chairs are often the piece a designer reaches for last, after the table's been chosen, specifically because the leather, the fabric, the stitching can all be tailored to fit. If the measure of a good dining chair is whether anyone notices they've been sitting in it for two hours, Eforma is the brand built to pass that test. LAGO: the quiet engineering Then there's LAGO, which has spent since 1976 making furniture that looks like it's breaking the rules of physics. Its signature piece, the Air table, is the clearest expression of that: a tabletop that appears to rest on almost nothing, held up by slender glass legs so fine they nearly disappear. It's a bit of a magic trick, and it's also very deliberately engineered. LAGO calls its approach “unexpected ergonomics,” furniture that looks minimal but has clearly been thought through down to the last centimetre. Beyond Air, LAGO's dining range covers round, square, and extendable tables, plus chairs
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designed to be mixed rather than sold as a rigid set. The brand's real gift is adaptability: pieces built to combine, extend, and reconfigure as a household's life changes, rather than furniture you buy once and live around forever. For anyone drawn to a cleaner, quieter kind of Italian design, this is where it lives. So which one do you actually want? Put simply: Tonin Casa gives you the table people notice, Eforma gives you the chairpeople don't want to leave, and LAGO gives you a setup that can grow and change with you. None of that is a knock on the others. It's exactly why so many of the best dining rooms borrow from more than one brand at once. A Tonin Casa or LAGO table paired with Eforma chairs is a pairing you'll see again and again, precisely because each brand is doing the thing it does best rather than trying to do everything. Why Dino Fino puts all three under one roof This is not a coincidence of distribution. Dino Fino works with more than fifty furniture suppliers across its Home and Contract divisions, so choosing to put Tonin Casa, Eforma, and LAGO on the same showroom floor is a deliberate call. Three brands that don't compete so much as complete each other. One brings the statement piece, one brings the comfort and craft, one brings the engineering and flexibility. Stock only one, and you can only answer part of the brief. Stock all three, and Dino Fino's design
consultants can actually build a room around what a client needs, mixing and matching rather than pushing everyone toward the same look. It also says something about the standard Dino Fino holds any brand to before it earns shelf space: genuine Made in Italy manufacturing, a clear point of view, and enough room for customisation to match the way Dino Fino itself operates. The LAGO relationship in particular isn't just a stocking arrangement. Dino Fino Home is an official LAGO Point, a status LAGO reserves for retailers with staff trained to run its made to measure system properly, configuring size, finish, and material for each client instead of selling off a price list. What you're actually buying into The furniture is the part you can see. It's not the whole story. Dino Fino was built by Dino Fino himself, who's spent more than 24 years in the furniture trade, and the company now runs on two tracks: Dino Fino Home for private houses and apartments, and Dino Fino Contract for hotels, restaurants, offices, and retail spaces. Both are set up to do quite a bit more than ring up a sale. Nobody wanders the showroom unassisted. Every client is paired with a trained Design and Sales Consultant, and for LAGO especially that means sitting down with someone who can actually configure a made to measure piece with you: the wood, the lacquer, the glass, the
upholstery, built around your room rather than pulled off a shelf. When nothing on the floor quite fits the space or the brief, the team will develop something bespoke instead of asking you to compromise. The Contract side goes further still. It's a genuine one stop shop, handling everything inside the walls of a project: curtains, carpeting, flooring, tiling, decorative lighting, full restaurant and bar design, run as a single turnkey job from first sketch to opening day. It's the kind of service that's put Dino Fino's name behind hospitality and commercial projects for Melita, Eden Leisure Group, Hugo's Group, Ted Baker, and Exiles Boutique Hotel. And where a lot of furniture retailers hand delivery and fitting off to a third party, Dino Fino uses its own installation team, which means the same company that helped choose your table is the one making sure it's levelled, finished, and exactly right on the day it lands in your home. “We strive at offering you the best, as that is what you deserve.” In practice, that promise shows up as a dedicated team staying in touch through a project rather than disappearing after the invoice is paid, proof, more or less, that the good dinner conversation starts well before anyone sits down.
For more information visit the DINO FINO showroom in Msida Valley Road, Birkirkara BKR9025 or else reach out by email on info@dinofino.com 021
#SEASONAL
"SOME PEOPLE PRETEND TO LIKE C A P E R S , B U T T H E T R U T H I S T H AT A N Y D I S H T H AT TA S T E S G O O D W I T H C A P E R S I N I T TA S T E S E V E N B E T T E R W I T H CAPERS NOT IN IT." – N O R A E P H R O N 19 8 3
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Words: Marcie Olson, Served Kitchen
ALL ABOUT CAPERS
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without excess. Low in calories, high in impact. A small handful goes further than most people expect.
ora Ephron once wrote that any dish that tastes good with capers in it tastes even better without them. She was wrong. But it's a useful place to start.
In the kitchen, capers function as a seasoning as much as an ingredient. Their sharpness cuts through richness and lifts simple dishes. A spoonful transforms a tomato salad, brings balance to grilled fish, adds complexity to pasta sauces. Rinsing them briefly before use softens their intensity and allows their flavour to integrate more smoothly into whatever surrounds them.
Some ingredients don't announce themselves. They sit quietly in a jar on the shelf, preserved in salt or brine, waiting. Capers are exactly that kind of ingredient. Small, unassuming, and entirely capable of changing a dish the moment they arrive in it. The kind of ingredient that proves its worth not through volume but through precision. Capers have been part of the human story for longer than most ingredients we consider ancient. Archaeological evidence places them in the eastern Mediterranean as far back as 6,000 years ago, found in the remains of meals eaten in what is now Iraq and across the Levant. The ancient Egyptians valued them, the Greeks wrote about them, and the Romans used them extensively — Apicius, the oldest surviving cookbook in the Western world, includes caper-based recipes that would not look out of place on a modern table. For an ingredient this small, its footprint across human history is remarkable. In Malta, that history feels particularly close. The caper plant grows wild across the island's limestone walls and sun-baked countryside, thriving in conditions that would defeat most things. It has been part of Maltese cooking for centuries, appearing in traditional dishes alongside anchovies, olive oil and tomatoes — combinations that predate any cookbook or recipe card. To cook with capers here is not simply to follow a trend or reach for a fashionable ingredient. It is to participate in something very old, very local, and entirely worth understanding.
Contrast is where they work best. Their saltiness pairs beautifully with sweetness, acidity and fat. Tomatoes, lemon, olive oil and garlic are natural companions. Root vegetables and slow-cooked meats benefit equally from their sharpness. Fried briefly in hot olive oil, capers become crisp and nutty, adding texture and quiet visual interest as a finishing element. They suit the nature of autumn eating. Dishes meant to be shared, meals that linger. Their strong flavour means fewer ingredients are needed overall, encouraging the kind of simplicity this season does well. Harvested in the heat of Mediterranean summers and preserved for the months that follow, capers are at their most useful now. Autumn cooking asks for depth and contrast. For something that cuts through richness, lifts heavier dishes, and reminds the palate that brightness has a place at the table even as the season turns. Capers answer that need without fuss. They are the unopened flower buds of a hardy plant that thrives in dry, sun-exposed conditions. That resilience shows up directly in their flavour. Naturally rich in flavonoids and known for their anti-inflammatory properties, they add character
Beyond flavour, capers carry a sense of place. Deeply rooted in Mediterranean food culture, they evoke sun-drenched landscapes even in the cooler months. A reminder that summer's best ingredients, properly preserved, have a role to play long after the season ends. Autumn asks for depth over lightness. Capers sit beautifully within that shift. Small, sharp, and entirely worth reaching for. Ephron notwithstanding.
“Anchovies get the credit. Capers do the work.” 023
#SEASONAL
By Chef Faisal – Prep Time: 35 mins – Cook Time: 10 mins – Serves 1
"A CREAMY SAUCE SHOULD WHISPER, NOT SHOUT. THIS ONE GETS IT RIGHT."
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#SEASONAL
FISH FILLET WITH CREAMY HERB & CAPER SAUCE TENDER GRILLED (GROUPER) FILLET PAIRED WITH A SMOOTH, CREAMY SAUCE ENRICHED WITH FRESH DILL, PARSLEY, CAPERS, AND A TOUCH OF LEMON. THE LIGHT CHAR AND BRIGHT HERBS MAKE THIS A SIMPLE YET ELEGANT DISH WITH PLENTY OF FRESH FLAVOUR.
INGREDIENTS:
METHOD:
For the Fish Marinade 300g fish fillet (grouper) ¼ tsp salt ¼ tsp black pepper 1 tsp lemon juice ½ tsp fresh dill, chopped ½ tsp yellow mustard
Fish Marinade Combine all the ingredients in a bowl and coat the fish evenly. Cover and marinate for at least 30 minutes. Grill over high heat for about 2 minutes on each side, or until the fish is just cooked through and lightly charred.
For the Creamy Herb & Capers Sauce 20g butter 5g garlic, finely chopped 20g shallot, finely chopped 10g capers 2 tsp lemon juice ½ tsp salt ¼ tsp black pepper 5g parsley, finely chopped 5g dill, finely chopped 10g red capsicum, finely chopped 50ml cooking cream 30ml water To Serve 300g grilled fish fillet (grouper) 80g creamy herb & capers sauce
Creamy Herb & Capers Sauce Melt the butter in a saucepan over medium heat. Sauté the garlic and shallot until softened, then add the capsicum and fresh herbs and cook for 1 minute. Stir in the remaining ingredients and simmer gently for 5 minutes until the sauce is smooth and well balanced. For Plating Place the grilled grouper fillet onto a warm serving plate and spoon the creamy herb and capers sauce generously over the fish. Finish with a few extra capers and fresh dill, if desired, and serve immediately.
"CAPERS AND DILL DO THE WORK. THE CREAM IS THERE TO CARRY THEM, NOT TO HIDE THE FISH. ALL THE FISH NEEDS IS HEAT AND A LITTLE CONFIDENCE."
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By Chef Faisal – Prep Time: 30 mins – Cook Time: 10 mins – Serves 1
"LEMON, CAPERS, A TOUCH OF CHILI.THE SAUCE DOES THE TALKING."
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LEMON CAPERS FISH FILLET
TENDER GRILLED FISH FILLET SERVED WITH A RICH AND CREAMY CAPERS SAUCE, BRIGHTENED WITH FRESH LEMON AND BALANCED WITH A GENTLE TOUCH OF CHILI. PAIRED WITH CRISP FRENCH FRIES AND FINISHED WITH FRESH PARSLEY, CRISPY POTATO, FRIED RED CHILI, AND PARMESAN FOR A SATISFYING COMBINATION OF FLAVOURS AND TEXTURES.
METHOD:
INGREDIENTS: For the Fish Marinade 250g fish fillet ½ tsp sea salt ¼ tsp black pepper 1 tsp lemon juice 10g yellow mustard 1 tsp chopped dill For the Creamy Capers Sauce 20g butter 30g white onion, finely chopped 5g garlic, chopped 15g capers 250ml cooking cream
1 tsp chicken stock powder ¼ tsp salt ½ tsp chilli flakes ¼ tsp black pepper 1 tsp lemon juice
Fish Marinade Combine all the marinade ingredients in a bowl and coat the fish evenly. Cover and marinate for at least 30 minutes. Grill over high heat for about 2 minutes on each side, or until the fish is cooked through and lightly charred.
To Serve 250g grilled fish fillet 120g creamy capers sauce 150g French fries 1 pinch chopped parsley 4 slices fried red chilli 1 tsp crispy fried potato 1 tsp grated Parmesan cheese
Creamy Capers Sauce Melt the butter in a saucepan over medium heat and sauté the onion and garlic until softened and lightly golden. Stir in the remaining ingredients and simmer gently for 5 minutes until the sauce is smooth, creamy, and well balanced. For Plating Spread the creamy capers sauce onto the centre of a warm serving plate and place the grilled fish fillet on top. Spoon over a little extra sauce, then garnish with chopped parsley, crispy fried potato, sliced fried red chili, and a few capers. Arrange the French fries alongside the fish and finish with a light sprinkle of grated Parmesan cheese before serving.
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STILL HUNGRY
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#PROFILE
AT SIXTEEN, CLINT GRECH WALKED INTO THE XARA COLLECTION AS AN INTERN EAGER TO UNDERSTAND THE WORKINGS OF A PROFESSIONAL KITCHEN. TWENTY-FIVE YEARS LATER, HE STANDS AT THE HELM OF DE MONDION, ONE OF MALTA’S MOST CELEBRATED MICHELINSTARRED RESTAURANTS, TOGETHER WITH THE XARA PALACE RELAIS AND CHÂTEAUX. YET FOR A CHEF WHOSE CAREER HAS BEEN SHAPED BY EXTRAORDINARY KITCHENS, INFLUENTIAL MENTORS AND INTERNATIONAL EXPERIENCE, INSPIRATION STILL BEGINS REMARKABLY CLOSE TO HOME, WITH MALTA, MEMORY, FAMILY AND THE FLAVOURS OF THE ISLAND THAT FIRST MADE HIM WANT TO COOK.
Long before Michelin recognition, fine dining and the precision of a professional kitchen, there was the smell of freshly baked bread. Clint Grech grew up around food. As a child, visits to his grandfather’s catering establishment in Mellieħa immersed him in the energy of a working kitchen, the rhythm of service, the aromas, the movement and, perhaps most importantly, the sense of family surrounding it all. Those early memories would eventually become the starting point for a career spanning a quarter of a century. What began as an opportunity to learn became something much bigger. He progressed through the ranks, developing his craft in Malta while also gaining experience abroad, including time in the UK and Italy. “My journey began long before my professional career.”
A SENSE OF PLACE Today, as Executive Chef of The Xara Palace Relais and Châteaux in Mdina, Clint’s cooking is inseparable from his surroundings. The Xara Palace’s Michelin Star restaurant, de Mondion, sits high above the island within the historic walls of Mdina, a setting where centuries of history meet a constantly changing culinary landscape. For Clint, that juxtaposition feels entirely natural. Having grown up in neighbouring Rabat, where he continues to live with his family, the area is deeply personal. Malta’s seasons, heritage and produce provide the foundations, while contemporary technique allows him to reinterpret them. Ingredients sourced locally, including produce from The Xara Gardens, reinforce a philosophy built around seasonality, sustainability and transparency. The objective is not simply to put Maltese ingredients on a plate, but to create a sense of place through food.
THE PEOPLE BEHIND THE CHEF No chef develops in isolation, and Clint is quick to recognise the people and kitchens that helped shape him. His years working alongside Chef Kevin Bonnello proved particularly influential, helping him refine his technique and creativity. Another formative experience came at the legendary La Gavroche in London, where he completed a stage under Chef Michel Roux. It was an experience that left a lasting impression. There, Clint developed a deeper appreciation for sauces, sustainability, zero-waste principles and the transformative possibilities of one of classical French cooking’s great essentials, butter. Those lessons remain present in his cooking today, but they have become part of his own language rather than rules to be followed. >>
“My vision has always been to take our guests on a journey through the island.” 029
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WHEN MEMORY REACHES THE PLATE Perhaps the most interesting dishes are those that reveal something about the person creating them. At de Mondion, Clint’s Childhood Memories does exactly that. The pre-dessert uses locally sourced yoghurt and takes inspiration from ġelat tan-Nanna, transforming a familiar
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nostalgic flavour into something refined and contemporary. His veal sweetbreads take a different direction, paired with satay, chanterelle mushrooms and persillade sauce. It is a dish centred on restraint, technique and flavour. His own favourite, however, looks towards classical French cuisine, Pierre Koffmann’s Pieds
de Cochon Farcis, pig’s trotters stuffed with sweetbreads and morel mushrooms. Together, they say much about the chef Clint has become. Memory and modernity need not compete. Tradition does not have to remain static. A dish can respect where it came from while becoming something entirely new. “Staying true to your principles while embracing change is key.” >>
...“My vision has always been to take our guests on a journey through the island.”...
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#PROFILE
...“Staying true to your principles while embracing change is key”...
THE TEAM BEHIND THE MAN For all the attention placed on an executive chef, Clint’s philosophy is distinctly collective. After 25 years, de Mondion remains a place he describes as feeling like home. There is an emphasis on teamwork and on allowing individual chefs to contribute their own personalities and ideas. Working alongside Head Chef Gabriel Caruana, together with the perseverance, passion and input of the kitchen, enhances the guest experience, bringing new flavours, perspectives and personal touches to a dish. That matters in a modern kitchen. Consistency is essential, particularly at Michelin level, but creativity cannot thrive without people feeling 032
that they have something of themselves invested in what leaves the pass. 25 YEARS, AND STILL EVOLVING A quarter of a century with one hospitality group could easily invite nostalgia. Clint, however, appears considerably more interested in what comes next. Collaboration is part of that future, with more four-hands dinners planned, bringing chefs together to exchange ideas, techniques and perspectives. But his broader ambition is refreshingly uncomplicated. Make tomorrow better than today. It is perhaps this mentality that best explains the longevity of his relationship with The Xara Collection.
Twenty-five years have taken him from student to Executive Chef, from a young cook learning the mechanics of a professional kitchen to leading the culinary direction of de Mondion. Yet the ingredients at the centre of his story have changed surprisingly little. Family. Malta. Seasonality. Craft. Curiosity. A respect for what came before and an appetite forwhat might come next. For a chef celebrating 25 years in the same place where his professional journey began, Clint Grech does not sound like someone looking backwards. He still sounds hungry.
#PROFILE
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BEFORE THE ROOM COMES TO LIFE
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Think of it. There Think is always of it. There a moment is always a moment before the room before fills. the room fills. The table is set.The table is set. The chairs are waiting. The chairs are waiting. Light moves quietly Lightacross movesthe quietly surfaces. across the surfaces. Now imagine what Nowcomes imagine next: what comes next: conversation, laughter, conversation, dinners laughter, that dinners that run late, and moments run late, that and become moments that become memories. memories. That is what weThat design is what for. we design for. At DINO FINO, At weDINO design FINO, not we only design for not only for how a dining space how alooks, diningbut space for how looks, but for how life unfolds within life unfolds it. within it. Visit our showroom Visit our showroom ↗ Msida, Valley↗Road, Msida, Birkirkara Valley Road, Birkirkara
There’s no place like our place.
FA M I LY- OW N E D A N D S U S TA I NA BLY GROW N I N T H E R I V E R L A N D, S OU T H AU S T R A L I A .
Breakfast Mushroom Toast By Chef Faisal – Prep Time: 30 mins – Cook Time: 5 mins
#WAKE + BAKE
INGREDIENTS: (Serves 1) For the Scrambled Egg 2 eggs A pinch of sea salt A pinch of black pepper 20ml cooking cream A pinch of Parmesan 10g butter For the Mushroom Sauce 100g brown mushrooms, sliced 15g butter 20g red onion, chopped 5g chopped garlic 50ml cooking cream 5g Parmesan A pinch of sea salt ¼ tsp chicken stock powder A pinch of black pepper A pinch of sugar
METHOD: For the Chilli Oil 100ml olive oil 2 tsp chilli flakes A small pinch of fresh thyme 1 tsp smoked paprika To Serve 2 slices sourdough bread 80g scrambled egg 60g mushroom sauce A pinch of Parmesan A small pinch of chopped chives A pinch of sumac 5ml chilli oil
Scrambled Egg Whisk all the ingredients together. Melt the butter in a non stick frying pan, add the egg mixture and cook gently, folding slowly until soft and just set. Mushroom Sauce Melt the butter in a saucepan and sauté the onion and garlic for 2 minutes. Add the mushrooms and cook until golden. Add the remaining ingredients and cook over a medium heat for 2 minutes until the sauce is creamy and slightly thickened. Chilli Oil Gently heat the oil with the chilli flakes and thyme over a low heat for 10 minutes. Remove from the heat, leave to infuse for 10 minutes, then stir in the smoked paprika. For Plating Toast the sourdough in butter until golden. Spread one slice with scrambled egg and the other with mushroom sauce. Finish with chilli oil, sumac, Parmesan and fresh chives. 037
#WAKE + BAKE
Eggs with Tomato Confit By Chef Faisal – Prep Time: 20 mins – Cook Time: 15 mins
INGREDIENTS:
METHOD:
For the Cherry Tomato Relish 150g cherry tomatoes 5g garlic, chopped 10ml olive oil 15g pomegranate molasses ½ tsp salt ¼ tsp black pepper ¼ tsp dried mint
For the Chili Oil 50g white onion, finely chopped 100ml olive oil 1 tsp chili flakes 2 tsp lemon juice ¼ tsp dried thyme 1 tsp smoked paprika 15ml honey
For the Seasoned Labneh 150g labneh ¼ tsp salt ¼₈ tsp black pepper 1 tsp honey
To Serve 2 fried eggs 150g seasoned labneh 120g cherry tomato relish 10g chili oil 8 capers 1g fresh dill 1 pinch chopped parsley
Cherry Tomato Relish Heat the olive oil in a saucepan over medium heat and sauté the garlic until fragrant. Add the cherry tomatoes and cook briefly before stirring in the pomegranate molasses, salt, black pepper, and dried mint. Reduce the heat and simmer gently for 3 minutes until the tomatoes soften while retaining their shape. Seasoned Labneh Combine the labneh, salt, black pepper, and honey in a bowl and whisk until smooth and creamy. Chili Oil Heat the olive oil over medium heat and sauté the onion with the chili flakes until fragrant. Remove from the heat, then stir in the lemon juice, thyme, smoked paprika, and honey until fully combined. For Plating Spread the seasoned labneh over the base of a shallow serving bowl and drizzle lightly with the chili oil. Place the fried eggs on top, then spoon the warm cherry tomato relish over part of the eggs. Garnish with capers, fresh dill, and chopped parsley before serving. 039
#INTERVIEW
IN CONVERSATION: SEMIRA FORACE
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#INTERVIEW
THE MOST POWERFUL TRANSFORMATIONS RARELY BEGIN WITH A PERFECT DIET, A PUNISHING EXERCISE REGIME OR A SUDDEN BURST OF MOTIVATION. THEY BEGIN WITH A MOMENT WHEN SOMETHING SIMPLY HAS TO CHANGE. FOR SEMIRA FORACE, THAT MOMENT CAME WHEN SHE REALISED SHE WAS NO LONGER ABLE TO KEEP UP WITH HER FAMILY, AND THAT HER RELATIONSHIP WITH FOOD WAS ABOUT FAR MORE THAN WHAT WAS ON HER PLATE. WHAT FOLLOWED WAS NOT A QUICK FIX, BUT HUNDREDS OF SMALL DECISIONS THAT CHANGED HER BODY, HER MINDSET AND ULTIMATELY THE DIRECTION OF HER LIFE. TODAY, HAVING TURNED HER OWN EXPERIENCE INTO A PASSION FOR HELPING OTHERS, SEMIRA TALKS CANDIDLY ABOUT EMOTIONAL EATING, CONSISTENCY, MOTHERHOOD, WEIGHT LOSS AND WHY CREATING A HEALTHIER LIFE SHOULD NEVER MEAN GIVING UP THE LIFE YOU LOVE. Let’s go right back to the beginning. When you look at the woman you were before this journey, what do you wish you could tell her now? I would tell her to stop being so hard on herself. There was a lot going on beneath the surface that people couldn't see. I was struggling with my weight, but I was also struggling emotionally, and I didn't really understand how much the two were connected. Food had become something I turned to without really thinking about it. I wasn't aware of what I was eating, why I was eating it or how often I was eating emotionally. I wish I had understood sooner that I didn't need another extreme diet. I needed to understand myself, my habits and my relationship with food. I would tell her that she didn't have to be perfect. She didn't have to completely change her life overnight. She just needed to start making small changes and, most importantly, keep going. Be patient with yourself. You're not failing because it's taking time. Everyone loves the “before and after” photo. But what happened in between that nobody saw? The before-and-after picture doesn't show the reality of transformation. It doesn't show the emotional side of it. It doesn't show the days I
didn't feel motivated, the times the scale didn't move, the setbacks or the moments when I questioned whether I was actually getting anywhere. And it certainly doesn't show what was happening in my life emotionally. There were periods where I was using food without really being conscious of it. I wasn't sitting there thinking, “I'm emotionally eating.” I simply wasn't aware of the connection. Learning to become more aware of my choices was a huge part of my transformation. I also had to stop thinking that one bad meal meant I had ruined everything. If I had one meal that wasn't ideal, I didn't need to turn it into a bad day. If I had a bad day, I didn't need to turn it into a bad week. I learned to simply get back to my normal routine. The transformation wasn't one big decision.It was hundreds of small decisions that nobody else saw. Was there a specific day, meal, outfit, photograph or moment that became your wake-up call? One of the biggest wake-up calls for me happened on my son's second birthday. We went to Disneyland Paris, and I remember how difficult it was for me physically. I literally couldn't keep up. It should have been this amazing family experience, celebrating my little boy turning
two, and instead I was struggling to keep up with my family. That really stayed with me. I remember thinking that I didn't want to feel like that anymore. I didn't want my weight and my fitness to stop me from fully experiencing moments with my son. It wasn't about wanting to look a certain way. It was about wanting to be able to participate in my own life. That was a huge turning point for me. What was the biggest misconception you had about losing weight before you actually did it? That losing weight had to be miserable. I thought I had to eat tiny portions, cut out foods I loved and be incredibly strict. I thought being hungry meant I was doing a good job. Now I know that isn't sustainable. You can eat the foods you love. You can eat out. You can have dessert. You can go on holiday. You can have a glass of wine with friends. Healthy eating has to fit into your actual life, not some imaginary life where nothing ever happens. I also learned that simple is powerful. You don't need to constantly search for a new recipe or a new diet. Find meals you love and repeat them. Repetition creates habits, and habits create consistency. That is something I truly believe in. >>
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#INTERVIEW Let’s talk food. Did you have to give up the foods you loved? No — and learning that was incredibly freeing. I didn't want to create a lifestyle where I was constantly telling myself, “I can't have that.” Instead, I learned how to make the foods I already loved work for me. Sometimes it's a simple swap. Sometimes it's adding more protein. Sometimes it's changing the portion. Sometimes it's adding vegetables or making a meal more filling.
You don't have to completely reinvent your diet. You can take the meals you already enjoy and make small changes that support your goals. That's why I love creating simple recipes now. I want people to realise that healthy eating doesn't have to mean complicated recipes, expensive ingredients or spending hours in the kitchen. You can go into a normal supermarket, buy a few simple ingredients and make something that's delicious, filling and high in protein. Healthy eating should make your life easier, not take it over.
What happens when motivation disappears? I don't wait for motivation anymore. Because motivation is unreliable.Some mornings you wake up ready to take on the world. Other mornings you absolutely don't want to train, cook or do anything remotely productive. If your progress depends on feeling motivated every day, you're going to struggle. What changed for me was understanding that consistency beats motivation. I created routines and habits that didn't require me to constantly negotiate with myself. And I've learned to lower the bar when I need to. Maybe I don't have the energy for my best workout — but I can still move. Maybe I don't feel like cooking — but I can make a simple high-protein meal. Maybe I've had a difficult day — but I don't need to throw the entire week away. You don't need to be perfect. You just need to keep going. Has your relationship with food changed emotionally, not just physically? Yes, enormously. I had gone through two miscarriages, and emotionally I was struggling. Food became something I turned to for comfort. The difficult part was that, at the time, I didn't even have much awareness around it. I wasn't consciously thinking, “I'm upset, so I'm going to eat.” It was much more automatic than that. I would eat without really thinking about what I was eating, how much I was eating or why I was eating it. Looking back, I can see that food had become a way of coping with emotions that I didn't really know how to deal with. Learning about nutrition was therefore about much more than calories or weight loss for me. I had to start becoming aware. What am I eating? Why am I eating it? Am I actually hungry? What am I feeling ? That awareness was incredibly important. And I also learned that emotional eating isn't something you solve by simply telling yourself to have more willpower. Sometimes there is something underneath it that needs understanding. I don't believe in punishing yourself for emotional eating. I believe in understanding it, becoming more aware of your patterns and finding healthier ways to deal with what's happening emotionally.
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#INTERVIEW
"YOU DON’T HAVE TO COMPLETELY REINVENT YOUR DIET. SMALL CHANGES CAN SUPPORT YOUR GOALS." Food doesn't have to be the enemy. And neither does it have to be your coping mechanism. What’s one piece of advice you see people giving online that you completely disagree with? “Just have more discipline.” I think it's one of the most unhelpful things you can tell someone. Of course discipline matters. But people have lives. They have children, jobs, stress, social events, holidays, birthdays, bad days and responsibilities. If your plan only works when your life is perfect, then it's not a sustainable plan. I also strongly disagree with the idea that you need to completely remove foods you enjoy to achieve your goals. I'd rather someone make realistic choices they can maintain for years than follow an incredibly restrictive plan for three weeks and then give up. Your diet should fit into your life — your entire life shouldn't revolve around your diet. If someone reading this is sitting at home thinking, “I know I need to change, but I have absolutely no idea where to start” — what are the first THREE things you’d tell them to do tomorrow? Number one: Don't try to change everything. Pick one or two things you can actually stick to. Number two: Start building meals around protein. It doesn't need to be complicated. Eggs, chicken, turkey, tuna, cottage cheese, Greek yoghurt — simple supermarket foods can make a huge difference. Then build your meal around that with carbohydrates, vegetables and healthy fats. Number three: Repeat. Find meals you enjoy. Find movement you enjoy. Create a routine that
feels realistic. Don't constantly chase something new. Because people often think they need more information. They don't. They need to start applying the basics consistently. If tomorrow you can make one better meal, get some movement in and make one decision that your future self will thank you for — you've already started. And finally… what does the new Semira want from life? For a long time, I thought my goal was simply to lose weight. But now I realise that the weight was only one part of the story. I wanted to feel better physically, but I also wanted to feel more present in my own life. I wanted to have the energy to keep up with my son. I wanted to feel confident. I wanted to understand food rather than constantly feel like I was fighting with it.
And through that process, I discovered something I never expected — I found a passion for helping other people do the same. That's what I want from life now. I want to continue growing, learning and helping people realise that changing your health doesn't have to mean changing your entire personality or giving up the life you enjoy. It can start with something as simple as learning how to build a meal. How to move your body. Which dishes make you feel good and why. That one bad day at the table doesn't mean anything except that tomorrow is another chance. Slowly, quietly, you begin to trust yourself again. Because ultimately, my transformation wasn't just about changing my body. It was about changing my relationship with myself.
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#WELLBEING
By Semira Forace – Prep Time: 5 mins – Serves 4
QUICK FIX
A SATISFYING SANDWICH WITH BRESAOLA, AVOCADO AND FRESH VEGETABLES, COMBINING PROTEIN, HEALTHY FATS AND SOURDOUGH FOR A SIMPLE, BALANCED LUNCH.
INGREDIENTS:
METHOD:
80g bresaola 2 slices sourdough bread, approximately100g 30g avocado 1 handful rocket 1 tomato, sliced 1/4 cucumber, sliced Salt and freshly ground black pepper Fresh herbs, to taste 1 tsp olive oil or balsamic glaze, optional
Lightly toast the sourdough until golden. Slice the avocado and arrange it over one slice of bread. Layer with the bresaola, rocket, tomato and cucumber. Season with salt, pepper and fresh herbs, then drizzle with a little olive oil or balsamic glaze, if using. Top with the second slice of sourdough and serve immediately.
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SEMIRA'S TIP Choose a good quality sourdough for extra flavour and fibre. A squeeze of fresh lemon over the avocado also adds brightness and helps keep it fresh.
#WELLBEING
Mediterranean Chicken Salad Jar By Semira Forace – Prep Time: 10 mins – Serves 1
A FRESH, PROTEIN PACKED SALAD THAT LAYERS CREAMY COTTAGE CHEESE, CRISP VEGETABLES, CHICKPEAS AND ROASTED CHICKEN INTO ONE EASY MEAL. PERFECT FOR PREPARING AHEAD AND TAKING WITH YOU ON BUSY DAYS. INGREDIENTS:
METHOD:
150g ready roasted chicken breast, sliced or diced 60g low fat cottage cheese 50g chickpeas, drained and rinsed 1 handful mixed salad leaves 6 cherry tomatoes, halved 1/2 cucumber, chopped 1 tbsp homemade lemon and herb dressing
Spoon the cottage cheese into the bottom of a clean jar, followed by the cucumber and chickpeas. Add the chicken and cherry tomatoes, then finish with the mixed salad leaves. Keep the dressing in a separate small container until ready to serve. Add the dressing, give everything a good toss and enjoy. Semira's Tip Prepare your jar the night before and keep it refrigerated. Keeping the dressing separate helps the vegetables and leaves stay fresh and crisp.
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#WELLBEING
By Semira Forace – Prep Time: 5 mins – Serves 4
TUNA DIP
INGREDIENTS:
METHOD:
3 cans tuna in brine, drained 4 tbsp 0% Greek yoghurt 1 handful black olives, finely chopped Salt and freshly ground black pepper, to taste
Place the drained tuna in a bowl and break it up well with a fork. Add the Greek yoghurt and mix until creamy and evenly combined. Stir through the chopped black olives, then season with salt and freshly ground black pepper to taste. Serve immediately or refrigerate until needed.
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SEMIRA'S TIP Serve with cucumber, peppers or other crunchy vegetables for dipping, or spread it onto sourdough for a quick and satisfying lunch.
“HIGH IN PROTEIN, LOW IN FUSS AND PERFECT FOR BUSY EVENINGS.”
#WELLBEING
Roast Chicken Wrap By Semira Forace – Prep Time: 10 mins – Serves 1
A QUICK, PROTEIN PACKED WRAP FILLED WITH ROAST CHICKEN AND CRISP SALAD. BALANCED, SATISFYING AND EASY TO PUT TOGETHER WHEN YOU NEED A NOURISHING MEAL WITHOUT MUCH FUSS. INGREDIENTS:
METHOD:
120 to 150g roast chicken 1 small wrap 1 tsp light mayonnaise 1 handful salad leaves Cucumber, sliced Cherry tomatoes, halved Red onion, thinly sliced Lemon juice, to taste Salt and freshly ground black pepper
Warm the wrap in a dry pan or microwave for around 20 seconds. Spread with the light mayonnaise, then add the roast chicken, salad leaves, cucumber, cherry tomatoes and red onion. Finish with a squeeze of lemon juice and season with salt and freshly ground black pepper. Roll the wrap tightly and serve with a fresh side salad. SEMIRA'S TIP Keep cooked roast chicken in the fridge for quick meals like this. Preparing the salad vegetables in advance means you can have the whole wrap ready in minutes.
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#LIGHT BITES
TWO MOODS RICH, EARTHY AND DEEPLY COMFORTING, THIS ROASTED PUMPKIN VELOUTÉ IS ELEVATED WITH A LUXURIOUS GARLIC AND TRUFFLE SAUCE. IT IS A BEAUTIFULLY BALANCED DISH, COMBINING SWEETNESS, CREAMINESS AND DEPTH IN EVERY SPOONFUL. INGREDIENTS: For the Roasted Pumpkin 200g pumpkin, sliced 40g onion 60g garlic ½ tsp sea salt A pinch of black pepper A pinch of fresh thyme A pinch of Italian seasoning 10ml olive oil For the Garlic Truffle Sauce 40g roasted garlic paste 20ml truffle oil 50g Greek yoghurt ¼ tsp sea salt A pinch of white pepper A pinch of chopped parsley 5ml lemon juice
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METHOD: To Serve 150g roasted pumpkin 30g roasted red onion 100g garlic truffle sauce 2 fried basil leaves A pinch of pumpkin seeds A few fennel fronds A pinch of grated parmesan For Plating Spread the garlic truffle sauce across the base of the plate. Arrange the roasted pumpkin and red onion on top. Finish with fried basil, pumpkin seeds, fennel fronds and a light shaving of parmesan. Chef’s Tip: For deeper flavour, allow the pumpkin to caramelise slightly at the edges, this enhances its natural sweetness and adds complexity to the dish.
Roasted Pumpkin Toss all ingredients together until evenly coated. Roast in a preheated oven at 220°C for 20 minutes until tender and lightly caramelised. Garlic Truffle Sauce Mash the roasted garlic into a smooth paste, then whisk together with the remaining ingredients until creamy and well combined. Wine Pairing: Paul Jaboulet Aîné Parallèle 45 White - Côtes du Rhône, Rhone Valley - France The Rhône blend of Parallèle 45 Blanc offers the ideal balance of freshness and texture for this velvety dish. Ripe orchard fruit, gentle floral aromas and a rounded palate complement the natural sweetness of the roasted pumpkin, while its bright acidity keeps the creamy garlic and yoghurt sauce in check. Subtle herbal notes also harmonise with the thyme, parsley and truffle, resulting in a refined and comforting pairing.
#LIGHT BITES Some dishes find you at exactly the right moment. The Roasted Pumpkin and Truffle Velouté came on a day that needed warmth — the kind that settles rather than overwhelms. Roasting the pumpkin slowly draws out a natural sweetness that no seasoning can manufacture, and the garlic truffle sauce that follows is quiet but confident, a few simple ingredients that together become something far greater. The Crispy Chicken Caesar arrived on a different kind of day. Crispier, brighter, more lucid. Golden chicken, brioche croutons, a dressing made properly from scratch. A salad that earns the word satisfying.
Roasted Pumpkin & Truffle Velouté By Chef Faisal – Prep Time: 30 mins – Cook Time: 20 mins – Serves 1
Two dishes, different in mood, entirely alike in one thing. Good ingredients, handled with care. Nothing more needed.
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#LIGHT BITES By Chef Faisal – Prep Time: 20 mins – Cook Time: 5 mins – Serves 1
A CLASSIC SALAD ELEVATED WITH GOLDEN CRISPY CHICKEN AND BUTTERY BRIOCHE CROUTONS. RICH, CREAMY AND FULL OF TEXTURE, THIS DISH IS BOTH COMFORTING AND REFINED, PERFECT FOR A SATISFYING LUNCH OR LIGHT DINNER.
CRISPY CHICKEN
Wine Pairing: Santa Maria La Palma "Akenta" Vermentino, Sardegna - Italy The vibrant freshness of Akenta Vermentino makes it an excellent match for a classic Caesar salad. Its crisp citrus notes and lively acidity cut through the richness of the creamy dressing, while its subtle saline and herbal character beautifully complement the anchovies and Parmesan. The wine's refreshing finish also balances the crispy fried chicken, making each bite feel light and vibrant. 052
#LIGHT BITES
INGREDIENTS: For the Caesar Dressing 2 egg yolks 5g anchovies ½ tsp garlic powder 20g Dijon mustard 10ml lemon juice A few drops of Worcestershire sauce 60ml olive oil 10g Parmesan A pinch of black pepper A pinch of sea salt For the Crispy Chicken 100g chicken breast ¼ tsp sea salt A pinch of black pepper ¼ tsp yellow mustard A few drops of lemon juice 3ml olive oil 50g breadcrumb mix
For the Breadcrumb Mix 50g breadcrumbs A pinch of sea salt A pinch of dried basil A pinch of black pepper A pinch of chopped parsley For the Croutons 50g brioche loaf A pinch of sea salt A pinch of black pepper 5g butter To Serve 60g romaine lettuce 20g iceberg lettuce 20g cherry tomatoes 100g crispy chicken 15g Parmesan, shaved 10g croutons 40g Caesar dressing
CAESAR SALAD METHOD:
Caesar Dressing Place all ingredients, except the olive oil, into a blender and blend for 2 minutes. With the blender running, slowly drizzle in the olive oil until the dressing thickens and becomes smooth and emulsified. Crispy Chicken Slice the chicken into thin strips. Combine the marinade ingredients and coat the strips evenly. Press into the breadcrumb mix to coat on all sides. Fry in a preheated fryer at 160°C for 4 minutes until golden and crisp. Breadcrumb Mix Combine all the ingredients in a bowl and mix well. Croutons Cut the brioche into small cubes and toss with the remaining ingredients. Spread on a tray and bake at 150°C for 10 minutes until golden and crisp. For Plating Toss the lettuce and tomatoes with the Caesar dressing until evenly coated. Plate the salad and arrange the crispy chicken on top. Finish with brioche croutons and a generous shaving of Parmesan.
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#ON THE BOTTLE
NEGRONI SEASON HAS ARRIVED A MONTH-LONG CELEBRATION OF ONE OF THE WORLD’S MOST ICONIC COCKTAILS COMES TO MALTA THIS SEPTEMBER FIVE DAYS. FIVE EXPERIENCES
There are cocktails, and then there is the Negroni.
The main Malta celebrations will take place from Wednesday 23 to Sunday 27 September, with five days of Negroni-focused activations across five different outlets.
Bold, bittersweet and unmistakably Italian, the Negroni has become one of the world’s most enduring aperitivo rituals — a drink that manages to feel both timeless and endlessly open to interpretation. This September, Malta is joining the global celebration as Negroni Week returns from 21–27 September 2026, bringing together bars, restaurants and cocktail lovers around one simple idea: great drinks can also do some good. Negroni Week was launched by Imbibe in 2013 and supports Slow Food’s mission to create a more sustainable and equitable world of food and beverage. The initiative has grown from around 120 venues in its first year to thousands worldwide, raising more than $5 million for charitable causes to date. But in Malta, the celebration is stretching beyond the official seven-day week. SEPTEMBER, SERVED NEGRONI-STYLE Throughout September, a selection of bars and restaurants across Malta will be taking part, giving Negroni fans plenty of opportunities to discover the classic cocktail alongside creative interpretations and individual takes on the drink. The official Negroni Week venue finder allows cocktail lovers to discover participating venues, 054
Expect more than simply ordering a drink at the bar. The programme will include masterclasses, make-your-own Negroni experiences, aperitivo moments, pairing dinners and other cocktail-led experiences, giving guests the chance to get closer to the drink, understand its ingredients and, perhaps, discover a new favourite Negroni Twist. Details of each activation and participating outlet will be revealed through Sip Society Malta, so this is one to keep an eye on. making it easy to plan a September dedicated to one of the world's great classics. And if you think you know your Negroni, this is the perfect excuse to explore a little further. Because while the original is built around the famous equal-parts combination of Campari, gin and sweet vermouth, the beauty of the Negroni lies in its ability to evolve. Different gins, vermouths, garnishes, techniques and ingredients can completely change the personality of the drink while keeping its unmistakable DNA… Campari, as there is no Negroni without Campari.
FROM FLORENCE TO MALTA The Negroni's story begins in Florence, where it is widely said to have been born in 1919. According to the classic account, Count Camillo Negroni asked bartender Fosco Scarselli at Caffè Casoni to strengthen his usual Americano by replacing the soda water with gin. An orange garnish completed the drink that would go on to become a global icon. More than a century later, that simple formula remains remarkably relevant.
#ON THE BOTTLE
One part Campari. One part gin. One part sweet vermouth. Stirred over ice and finished with orange, it is a study in balance: bitter, sweet, herbal, aromatic and refreshingly complex. And perhaps that is why the Negroni continues to hold its place at the bar. It doesn't need to chase trends. It simply gives bartenders enough room to play. A DRINK WITH A PURPOSE There is another reason to raise a glass during Negroni Week. The celebration is rooted in giving back. Participating bars and restaurants support Slow Food, whose work focuses on a more sustainable and equitable food and beverage world. In 2025, more than 14,600 registered venues across 92 markets supported the initiative, with over $700,000 raised for the cause. So whether you're a devoted Negroni drinker, a curious cocktail enthusiast or simply looking for a good excuse to explore Malta's bar scene, September offers plenty of reasons to venture out.
The Negroni is not just ordered — it is experienced, explored, paired, learned, and above all, savoured as the ritual it was always meant to be. FIND YOUR NEGRONI Participating venues throughout Malta will be taking part during September, with special experiences happening during Negroni Week itself from 23–27 September.
For the latest Malta activations, participating venues and event details, follow Sip Society Malta on social media and keep an eye on the official Negroni Week venue finder. Campari is marketed and distributed by Farsons Beverage Imports Co Ltd. Trade enquiry: +356 2381 4400. T: +356 7728 3342
" W H E N T H E E V E N I N G S G E T LO N G E R , T H E N E G R O N I G E TS B E T T E R . " 055
#SEASONAL
WEEK– ENDER THESE ARE THE KIND OF DISHES YOU MAKE WHEN THE WEEKEND FINALLY GIVES YOU ROOM TO BREATHE. JUICY PRAWNS, SWEET RED PEPPER, PEAS AND ASPARAGUS IN A PINEAPPLE AND COCONUT SAUCE THAT'S BRIGHTER THAN ANYTHING A WEEKDAY ALLOWS. SERVED OVER GIANT COUSCOUS, WARM AND FRAGRANT WITH GARAM MASALA. TAKE YOUR TIME WITH IT. FEELS LIKE IT BELONGS TO A WEEKENDER NOW. METHOD:
INGREDIENTS: For the Giant Couscous 120g giant couscous 250ml water or chicken or vegetable stock ½ tsp salt ¼ tsp black pepper 30ml olive oil or rapeseed oil For the Prawn & Coconut Curry 50g prawns 1½ red peppers, finely diced 1 garlic clove, peeled and grated 1 onion, finely diced 10 asparagus spears, snapped in half 2 handfuls frozen peas
½ tsp garam masala 1 tsp turmeric 1 tsp chili flakes 200ml pineapple juice 250ml coconut milk ½ unsalted chicken stock cube 1 handful chopped coriander ½ tsp salt ¼ tsp black pepper 1 tbsp olive or rapeseed oil To Serve Giant couscous Prawn and coconut curry Cooked asparagus Chopped coriander
“JUICY PRAWNS, TROPICAL PINEAPPLE, CREAMY COCONUT, AND AROMATIC SPICES COME TOGETHER OVER FLUFFY GIANT COUSCOUS.” 056
Giant Couscous Bring the water or stock to a boil. Gradually add the giant couscous, stirring as you do so. Reduce the heat and simmer for 10 to 12 minutes until tender but still slightly firm. Drain if necessary, then return to the pan. Season with salt and black pepper and stir through the oil until well combined. Prawn & Coconut Curry Bring a small saucepan of water to a boil and season with salt. Meanwhile, heat a wok over high heat and add the oil. Add the onion and red pepper, followed by the turmeric and garam masala. Stir fry for approximately 3 minutes until the vegetables begin to soften and the spices become fragrant. Add the prawns, garlic, and chili flakes and stir fry for 2 to 3 minutes. Pour in the pineapple juice and reduce by half. Add the coconut milk, peas, and chicken stock cube, then simmer gently for 3 to 4 minutes. Taste and adjust the seasoning with salt and black pepper. For a thicker sauce, reduce for a little longer. For a thinner sauce, add a little more coconut milk. Add the asparagus to the boiling water and cook for 2 minutes, then drain well. For Plating Place the giant couscous in the centre of a large serving plate and spread it evenly across the base. Turn off the heat under the curry, then spoon a generous portion over the couscous. Sprinkle with chopped coriander and arrange the cooked asparagus around the plate in a clockwise pattern. Serve immediately.
#SEASONAL
By Chef Paul Watters – Prep Time: 15 mins – Cook Time: 20 mins – Serves 2 There are weeks when the kitchen becomes a place of genuine excitement. When a recipe arrives that makes you want to stop what you're doing and cook it immediately. These three did exactly that.
Prawn & Coconut Curry with Giant Couscous
The Prawn and Coconut Curry with Giant Couscous surprised me. Pineapple juice in a curry sounds bold, and it is — but balanced by coconut milk and garam masala, it becomes something tropical and deeply satisfying. The Curry Chicken Strips came next. Crispy, spiced, served over a savoury pancake with fresh salad and a creamy garlic sauce that I have already made twice since. Then the Crispy Salmon and King Prawn Tagliatelle — roasted lime cream, asparagus, Parmesan. The kind of pasta that feels celebratory without requiring an occasion.Three recipes. All different. All worth making tonight.
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#SEASONAL
CURRY CHICKEN STRIPS WITH SAVOURY PANCAKE / FRESH SALAD CRISPY ON THE OUTSIDE, WARM WITH SPICE WITHIN. THESE CURRY CHICKEN STRIPS SIT OVER A SAVOURY PANCAKE WITH FRESH SALAD AND A GARLIC SAUCE WORTH MAKING IN DOUBLE. THE KIND OF LUNCH THAT MAKES A WEEKEND FEEL EXACTLY AS IT SHOULD. By Chef Paul Watters – Prep Time: 15 mins – Cook Time: 20 mins – Serves 2 INGREDIENTS: For the Curry Chicken Strips 2 chicken breasts, cut into strips 1 tsp curry powder 1 tsp Cajun spice ½ tsp smoked paprika ½ tsp garlic powder ½ tsp salt ¼ tsp black pepper 1 egg, beaten 60g plain flour 80g breadcrumbs, panko ideally Oil, for frying
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For the Savoury Pancake Base 100g plain flour 1 egg 250ml milk 1 pinch salt 1 tbsp melted butter For the Fresh Salad Layer Mixed leaves, rocket, spinach, and coriander Julienned carrot Thinly sliced red pepper Spring onion, finely sliced Shredded cabbage, optional
For the Salad Dressing 1 tbsp olive oil 1 tsp soy sauce 1 tsp honey 1 tsp lime juice For the Creamy Garlic Sauce 60g mayonnaise 30g Greek yogurt 2 garlic cloves, finely minced 1 tsp lemon juice ¼ tsp salt ¼ tsp black pepper Water, as required
To Serve Savoury pancakes Dressed fresh salad Crispy curry chicken strips Creamy garlic sauce Fresh chopped chives Curry powder, for finishing Cajun spice, for finishing
#SEASONAL
METHOD: Curry Chicken Strips Season the chicken strips with curry powder, Cajun spice, smoked paprika, garlic powder, salt, and black pepper. Coat each strip in flour, dip into the beaten egg, then coat evenly with breadcrumbs. Fry at 170 to 180°C until golden brown and cooked through, approximately 4 to 5 minutes. Alternatively, cook in a frying pan with a little oil for approximately 4 to 5 minutes, turning regularly. Drain on paper towel and keep warm.
Savoury Pancake Base Whisk all the ingredients together until a smooth batter forms. Rest for 10 minutes. Heat a lightly oiled frying pan and cook thin pancakes until lightly golden on both sides. Keep warm until ready to assemble. Salad Dressing Combine all the dressing ingredients and toss lightly through the salad just before serving. PAUL’S TIP: Toss the salad lightly and avoid overdressing it, so the leaves and vegetables remain fresh and crisp.
Creamy Garlic Sauce Mix all the ingredients until smooth and creamy. Add a small splash of water if needed to achieve a smooth, pourable consistency. For Plating Place a savoury pancake flat on the centre of a serving plate. Add a generous mound of dressed salad, then stack the crispy curry chicken strips neatly on top. Spoon the creamy garlic sauce over the chicken, allowing it to drip naturally over the strips and salad. Finish with fresh chopped chives and a light sprinkle of curry powder and Cajun spice before serving.
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#SEASONAL
CRISPY SALMON & PRAWN TAGLIATELLE WITH ROASTED LIME CREAM CRISPY SALMON, CHARRED KING PRAWNS, AND SILKY ROASTED LIME CREAM COME TOGETHER OVER TENDER TAGLIATELLE.
By Chef Paul Watters – Prep Time: 20 mins – Cook Time: 30 mins – Serves 2 INGREDIENTS: For the Salmon & King Prawns 2 salmon fillets, skin on 10 to 12 raw king prawns, peeled 1 tsp smoked paprika 1 tsp garlic powder ½ tsp salt ¼ tsp cracked black pepper 2 tbsp olive oil 1 knob butter
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For the Roasted Lime 1 lime, halved 1 tsp olive oil For the Tagliatelle & Asparagus 250g tagliatelle 1 bunch asparagus, trimmed Water, for cooking ½ tsp salt
For the Roasted Lime Cream 6 to 8 cherry tomatoes, halved 2 garlic cloves, finely sliced 1 small shallot, finely diced 100ml white wine, optional 150ml double cream 40g grated Parmesan cheese 1 tsp olive oil Chili flakes, optional
To Serve Cooked tagliatelle Cooked asparagus Roasted lime cream sauce Cooked king prawns 2 crispy salmon fillets Fresh dill or parsley Extra grated Parmesan Cracked black pepper Chili flakes, optional
#SEASONAL
METHOD: Salmon & King Prawns Pat the salmon dry and season with salt, black pepper, and a little smoked paprika. Heat the olive oil in a frying pan over medium high heat. Place the salmon skin side down and cook for 5 to 6 minutes until the skin is crisp. Turn the salmon, add the butter, and baste for another 2 to 3 minutes until just cooked through. Remove from the pan and rest. Season the prawns with garlic powder, smoked paprika, salt, and black pepper. Using the same pan, cook the prawns for 1 to 2 minutes on each side until pink and lightly charred. Remove and set aside.
Roasted Lime Preheat the oven to 200°C. Place the lime halves cut side up on a baking tray and drizzle with olive oil. Roast for 10 to 12 minutes until lightly caramelised. Squeeze the roasted lime juice into the sauce later in the recipe. Tagliatelle & Asparagus Bring a large saucepan of salted water to a boil. Cook the tagliatelle until al dente. Add the asparagus during the final 2 minutes of cooking. Reserve approximately 1 cup of pasta water before draining. Roasted Lime Cream Sauce Using the same pan as the salmon, soften the shallot and garlic over medium heat for 1 to 2 minutes. Add the cherry tomatoes and cook until slightly blistered.
Pour in the white wine, if using, and reduce slightly. Stir in the cream and squeeze in the juice from the roasted lime. Add the Parmesan and a splash of reserved pasta water, stirring until the sauce becomes smooth and silky. For Plating Toss the tagliatelle and asparagus through the roasted lime cream sauce until evenly coated. Fold in the cooked king prawns and add a little reserved pasta water if needed to loosen the sauce. Divide the pasta between serving plates and place a crispy salmon fillet on top. Finish with extra Parmesan, fresh dill or parsley, cracked black pepper, and chili flakes if desired. Serve immediately with the roasted lime flavour running through the creamy sauce. 061
#ON THE BOTTLE
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W O R L D
PETROS SKARMOUTSOS OF FARSONS ON HOW
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#ON THE BOTTLE
O F
W I N E
TO BEST ENJOY, EXPLORE AND PAIR YOUR WINE.
“WINE IS NOT SIMPLY TASTED; IT IS DISCOVERED, REMEMBERED & SHARED.”
BROUGHT TO YOU BY
WWW.FARSONSDIRECT.COM 063
#THE GOOD CUT
THE GOOD CUT CHEF FAISAL RETURNS TO THE AUTUMN ISSUE OF SERVED WITH ANOTHER DELICIOUS COLLECTION OF RECIPES CREATED TO INSPIRE YOUR SEASONAL COOKING. BRINGING TOGETHER BOLD FLAVOURS, FRESH INGREDIENTS AND HIS SIGNATURE CREATIVE TOUCH, FAISAL SERVES UP DISHES THAT ARE COMFORTING, BEAUTIFULLY PRESENTED AND PERFECT FOR WELCOMING THE COOLER MONTHS INTO THE KITCHEN.
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#THE GOOD CUT
RIBEYE CHIMICHURRI BOWL JUICY GRILLED RIBEYE TAKES CENTRE STAGE IN THIS VIBRANT DISH, PAIRED WITH FRESH HERB CHIMICHURRI, SMOKY GRILLED SWEET CORN, AND FRAGRANT CHILI OIL. A TOUCH OF RED CHILI ADDS WARMTH, WHILE THE BOLD HERB SAUCE BRINGS FRESHNESS AND BALANCE TO THE RICH BEEF.
INGREDIENTS: For the Ribeye Marinade 200g beef ribeye ½ tsp salt ¼ tsp black pepper 10ml olive oil 1 tsp Worcestershire sauce For the Chimichurri Sauce 10g chopped coriander 10g chopped parsley 35g chopped white onion 7g chopped garlic 10g fresh basil leaves 50ml olive oil ¼ tsp chili flakes ½ tsp salt ¼ tsp black pepper 2 tsp lemon juice 7g yellow mustard
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METHOD: For the Chili Oil 50g chopped white onion 100ml olive oil 1 tsp chili flakes 2 tsp lemon juice ¼ tsp dried thyme 1 tsp smoked paprika 15ml honey
Beef Ribeye Marinade Combine all the marinade ingredients and coat the ribeye evenly. Cover and marinate for at least 30 minutes. Grill over high heat until medium rare, turning once for even cooking. Rest for 3 to 5 minutes before slicing.
To Serve 200g sliced grilled ribeye 30g chimichurri sauce 20g chili oil 80g grilled sweet corn 2 slices fried red chili
Chili Oil Heat the olive oil over medium heat and sauté the onion with the chili flakes until fragrant. Remove from the heat, then stir in the remaining ingredients until well combined.
Chimichurri Sauce Blend all the ingredients in a food processor until smooth while retaining a slightly textured consistency. Adjust the seasoning if required and set aside.
For Plating Arrange the sliced grilled ribeye in the centre of a serving plate and scatter the grilled sweet corn around the meat. Spoon the chimichurri sauce over the ribeye, drizzle lightly with the chili oil, and garnish with crispy fried onion and sliced fried red chili. Serve with extra chimichurri sauce on the side.
#THE GOOD CUT
By Chef Faisal – Prep Time: 30 mins – Cook Time: 10 mins – Serves 1
“JUICY GRILLED RIBEYE, VIBRANT CHIMICHURRI, SMOKY SWEET CORN, AND FRAGRANT CHILI OIL IN EVERY BITE.” 067
#THE GOOD CUT
By Chef Faisal – Prep Time: 30 mins – Cook Time: 10 mins – Serves 1
“CRISPY GOLDEN POTATOES MEET FRESH, CREAMY RANCH DRESSING WITH SERIOUS CRUNCH.” 068
#THE GOOD CUT
RANCH CRUNCH POTATOES GOLDEN, CRISPY POTATO CUBES TOSSED IN A COOL AND CREAMY RANCH DRESSING, THEN FINISHED WITH PARMESAN, FRESH HERBS, AND DELICATE VEGETABLE CRISPS. THIS COMFORTING SIDE COMBINES RICH, CREAMY FLAVOUR WITH PLENTY OF SATISFYING CRUNCH.
INGREDIENTS:
METHOD:
For the Ranch Dressing 50g mayonnaise 5g chopped dill ½ tsp onion powder ¼ tsp garlic powder 30g yogurt ¼ tsp salt ¾ tsp lemon juice
Ranch Dressing For the ranch dressing, whisk together the mayonnaise, yogurt, dill, onion powder, garlic powder, salt and lemon juice until smooth and well combined. Taste as you go — the balance between the creaminess of the mayo and the sharpness of the lemon juice is what makes it. Once it comes together, cover and chill until ready to use.
To Serve 200g potatoes, cubed 50g ranch dressing 2g fresh dill 1 pinch chopped parsley 1 tsp crispy leeks ½ tsp crispy beetroot Grated Parmesan, for finishing
For Plating Boil the potato cubes for 4 minutes, then drain well. Fry until crisp and golden, then toss with the ranch dressing until evenly coated. Transfer to a shallow serving bowl and finish with a light sprinkle of grated Parmesan cheese. Garnish with crispy leeks, chopped parsley, crispy beetroot, and fresh dill before serving.
“COOL, CREAMY, AND WORTH MAKING AHEAD. THE RANCH THAT CHANGES EVERYTHING.” 069
#THE GOOD CUT
SEARED RIBEYE / T
here is something deeply satisfying about a good piece of beef cooked with intention. Not rushed, not overcomplicated. Just quality meat, handled well, and given the time it deserves.
This dish starts with ribeye — a cut that rewards patience. Marinated in sweet soy, lemon juice and a touch of baking soda, the beef tenderises slowly before hitting the heat. That small step makes an enormous difference. The texture becomes silkier, the flavour more present, the whole experience more considered. Slice it thin, fry it hot, glaze it generously with a sauce that balances sweet chili, sriracha and Worcestershire into something deeply savoury and completely addictive.
through at the end. The kind of mash that asks for nothing else except something good spooned over the top. The finishing details matter here. Toasted sesame seeds, crispy beetroot, a few slices of fried green chili, spring onion scattered over the surface. Each one small, each one necessary. Together they lift the dish from comforting to genuinely memorable. Ribeye is not an everyday cut. It carries a richness and depth that asks to be appreciated rather than eaten quickly. This is weekend cooking in the truest sense — unhurried, generous, worth every minute spent at the stove.
Beneath it, creamy potato mash. Butter, cream, a little Parmesan folded
Cook it slowly. Glaze it twice. Bring it to the table warm.
INGREDIENTS:
METHOD:
For the Ribeye Marinade 200g beef ribeye, thinly sliced ½ tsp salt ¼ tsp black pepper ¼ tsp baking soda 1 tsp sweet soy sauce 1 tsp lemon juice 1 tsp cornflour For the Soy Glaze Sauce 10g sweet chili sauce 5g sweet soy sauce 10g sriracha ¼ tsp salt ¼ tsp black pepper 15g soy sauce 20g white sugar 10g Worcestershire sauce 90ml water 1 tsp cornflour
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For the Creamy Potato Mash 180g boiled potatoes ½ tsp salt 1/8 tsp white pepper 30ml cooking cream 20g butter 1 tsp grated Parmesan cheese For the Glazed Beef 180g fried beef 60g soy glaze sauce ½ tsp mixed sesame seeds To Serve 200g glazed beef 200g creamy potato mash ¼ tsp sliced spring onion ¼ tsp chopped parsley ¼ tsp toasted sesame seeds 2g crispy fried potato 4g crispy beetroot 2 slices fried green chili
Ribeye Marinade Combine all the marinade ingredients with the sliced ribeye and mix until evenly coated. Cover and marinate for at least 30 minutes, then fry at 160°C until crisp and golden. Soy Glaze Sauce Combine all the ingredients in a saucepan and cook over medium heat, stirring continuously until the sauce thickens to a glossy consistency. Creamy Potato Mash Mash the boiled potatoes until smooth. Add the remaining ingredients and cook gently, stirring until the mash becomes creamy, light, and silky. Glazed Beef Heat the soy glaze sauce in a frying pan, add the fried beef and sesame seeds, and toss until the beef is evenly coated and thoroughly heated. For Plating Spread or pipe the creamy potato mash onto the centre of a serving plate to create a smooth base. Arrange the glazed beef over the mash, then garnish with spring onion, chopped parsley, toasted sesame seeds, crispy beetroot, crispy potato, and fried green chili for added texture and colour.
#THE GOOD CUT
/ CREAMY MASH
By Chef Faisal – Prep Time: 30 mins – Cook Time: 10 mins – Serves 1
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# S TAY S W E E T
By Chef Faisal – Prep Time: 30 mins – Cook Time: 5 mins – Serves 1
BANOFFEE CARAMEL CRUNCH
A BEAUTIFULLY LAYERED DESSERT COMBINING RIPE BANANA, SILKY VANILLA CREAM, BUTTERY BISCUIT CRUMBS, AND RICH SALTED CARAMEL. BANOFFEE CARAMEL CRUNCH BRINGS TOGETHER CONTRASTING TEXTURES AND FLAVOURS IN EVERY SPOONFUL, FINISHED WITH PISTACHIO FOR A DELICATE NUTTY CRUNCH. Method:
Ingredients: For the Vanilla Cream Foam 150g whipping cream 30g icing sugar 1½ tsp vanilla essence
For the Digestive Biscuit Crumbs 30g digestive biscuits 1 tsp melted butter
Vanilla Cream Foam Place the whipping cream, icing sugar, and vanilla essence into a chilled mixing bowl. Whip until stiff peaks form and the mixture is light, smooth, and stable. Refrigerate until ready to use.
For the Banana Cream 50g banana purée 15g white sugar 20g condensed milk 100g vanilla cream foam ¼ tsp black pepper 1 tsp lemon juice
To Serve 180g banana cream 40g vanilla cream foam 35g digestive biscuit crumbs 50g salted caramel sauce 1 tsp crushed pistachio
Banana Cream Combine the banana purée, sugar, and condensed milk until the sugar has dissolved. Gently fold in the vanilla cream foam until fully incorporated, maintaining a light and airy texture.
For the Salted Caramel Sauce 50g white sugar 2 tsp water 35ml cooking cream 20ml milk 10g butter 1/8 tsp salt
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Salted Caramel Sauce Cook the sugar and water over medium heat until a deep amber caramel forms. Carefully whisk in the milk and cooking cream, then add the butter and salt, stirring until smooth and glossy. Allow to cool slightly before use. Digestive Biscuit Crumbs Crush the digestive biscuits into fine crumbs and mix with the melted butter until evenly coated. For Plating Lightly drizzle the inside of a serving glass with salted caramel sauce, then spoon in half of the banana cream mixture. Add an even layer of biscuit crumbs, followed by the remaining banana cream. Finish with another layer of biscuit crumbs, pipe the vanilla cream foam on top, garnish with crushed pistachio, drizzle generously with salted caramel sauce, and finish with a light sprinkle of biscuit crumbs.
# S TAY S W E E T
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[ MOVE BETTER, LIVE BETTER ] Unlock your movement and performance potential at The Movement School Malta. Designed for all abilities and walks of life, our specialised physiotherapy and movement training teaches you to move better and feel better. Whether it is running your first 5K, carrying your children or grandchildren without pain, overcoming surgery or managing a neurological condition we are there for you. Training the brain and body together, building resilience with each movement. High end multidisciplinary care awaits you at The Movement School Malta.
The Movement School Malta, DaVinci Health Birkirkara – +356 2149 1325 – info@tmsmalta.com
#LIGHT BITES
By Chef Faisal – Prep Time: 20 mins – Serves 1
ORCHARD HARVEST GREENS
A FRESH AND VIBRANT SALAD COMBINING CRISP FENNEL, JUICY PEAR, PEPPERY ROCKET, AND JEWEL LIKE POMEGRANATE SEEDS. FINISHED WITH CRUNCHY PISTACHIOS, FRAGRANT DILL, AND A SMOOTH HONEY MUSTARD DRESSING, THIS LIGHT SALAD BRINGS TOGETHER SWEET, CITRUSY, AND SAVOURY FLAVOURS. Ingredients:
Method:
For the Honey Mustard Dressing 10ml honey 5g yellow mustard 1/8 tsp dried oregano ¼ tsp salt 1/8 tsp black pepper 20ml lemon juice 40ml olive oil ¼ tsp garlic powder ½ tsp onion powder 1/8 tsp smoked paprika
Honey Mustard Dressing Combine the honey, mustard, oregano, salt, black pepper, lemon juice, garlic powder, onion powder, and smoked paprika in a blender. Blend until smooth, then gradually drizzle in the olive oil while blending until the dressing is fully emulsified.
To Serve 30g sliced fennel 80g sliced pear 30g rocket leaves 20g pomegranate seeds 10g crushed pistachios 5g fresh dill 40ml honey mustard dressing 1 pinch sumac
For Plating Gently toss the sliced pear, fennel, and rocket leaves with the honey mustard dressing until evenly coated. Arrange the salad on an oval serving platter, then scatter over the pomegranate seeds and crushed pistachios. Garnish with fresh dill fronds and finish with a light sprinkle of sumac before serving.
“CRISP PEAR, FRESH FENNEL, PEPPERY ROCKET, AND POMEGRANATE COME TOGETHER WITH A BRIGHT HONEY MUSTARD DRESSING.”
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#FOLK FOOD
A TASTE OF
THERE ARE DISHES THAT BELONG TO A TABLE RATHER THAN A PLATE. KABSA IS ONE OF THEM.
Rooted deeply in Saudi culinary tradition, Kabsa is rice cooking at its most considered. Basmati, long-grained and fragrant, absorbs a broth built slowly from tomato, onion, garlic and a spice blend that takes time to understand — cumin, coriander, turmeric, chilli, and dried black lemons that bring a tartness unlike anything else in the kitchen. That last ingredient is the one that defines the dish. Smoky, sour and deeply aromatic, dried black lemons are not decoration. They are the soul of the pot.
fried basil leaves scattered around it. The kind of presentation that needs no explanation.
The chicken sits above it all, roasted separately with turmeric, paprika and tomato paste until the skin colours and the meat loosens from the bone. It arrives at the table whole, placed over the rice with roasted chillies and
Cook it on a day when there is time to do it properly. Let the rice absorb slowly. Roast the chicken until it means it. Bring it to the table as it is. Some dishes need no improvement. This is one of them.
INGREDIENTS: For the Roasted Chicken 1kg whole chicken 20ml lemon juice ½ tsp turmeric 1 tsp coriander powder ½ tbsp sea salt 30ml corn oil 1 tsp sweet paprika 40g tomato paste 1 tsp chilli powder For the Basmati Rice 50ml corn oil 20ml ghee 3 dried black lemons 100g red onion, chopped A small pinch of chopped ginger 10g garlic, chopped
Kabsa is generous food. It was designed to feed many, to be passed around, to encourage second helpings and long conversation. The spices are warm rather than aggressive, the rice fragrant rather than heavy. Everything works together rather than competing.
METHOD: 30g tomato paste 100g peeled tomato 1 tbsp sea salt ½ tbsp cumin powder ½ tsp turmeric ½ tsp chilli powder 1 tsp coriander powder 500g basmati rice 1 litre water To Serve 1kg Basmati rice 1 whole roasted chicken 4 roasted red chillies 4 fried basil leaves 2 whole dried black lemons
Roasted Chicken Cut the chicken in half. Combine all marinade ingredients and coat the chicken well. Roast in a preheated oven at 180°C for 1 hour and 30 minutes until golden and cooked through. Kabsa Rice Rinse and soak the rice for 1 hour, then drain. In a large pot, heat the oil and ghee. Add the ginger, garlic, onion and dried black lemon and cook until browned. Stir in the tomato paste and tomato and cook for 5 minutes. Add the spices, then pour in the water and bring to the boil. Add the rice, cook uncovered for 5 minutes, then cover and simmer on a low heat for 20 minutes until tender. For Plating Spoon the kabsa rice onto a large serving platter. Place the roasted chicken on top and garnish with roasted chillies, fried basil and whole dried black lemons. CHEF’S TIP: For deeper flavour, allow the rice to rest covered for a few minutes before serving, this helps the spices settle and enhances the overall aroma.
"KABSA IS GENEROUS FOOD. IT WAS DESIGNED TO FEED MANY." 076
#FOLK FOOD Saudi Kabsa By Chef Faisal – Prep Time: 20 mins – Cook Time: 95 mins – Serves 4
ELSEWHERE... 077
#FOLK FOOD
JAREESH ( SAUDI NATIONAL DISH )
DEEPLY ROOTED IN SAUDI TRADITION, JAREESH IS A SLOW COOKED DISH OF CRACKED WHEAT ENRICHED WITH SPICES AND PAIRED WITH TENDER ROASTED LAMB. COMFORTING, RICH AND FULL OF HERITAGE, IT IS A DISH THAT CELEBRATES PATIENCE, FLAVOUR AND COMMUNAL DINING.
INGREDIENTS: For the Slow Roasted Lamb 1kg lamb 60g red onion 20g garlic 1 tsp chilli powder 1 tbsp sea salt 1 tsp black pepper 20ml olive oil 1 tsp cumin powder 4 slices lime 1 tbsp brown sugar 1 litre water For the Jareesh, Cracked Wheat 250g cracked wheat 30ml corn oil 80g onion, chopped 10g garlic, chopped 120g tomato, chopped 60g tomato paste 2 tsp sea salt 1 tsp cumin powder
METHOD: 1 tsp coriander powder 5ml lemon juice A pinch of black pepper 2 litres water
Slow Roasted Lamb Combine all ingredients in a deep roasting dish and mix well. Cover tightly and cook in a preheated oven at 180°C for 3 hours and 30 minutes. Remove the cover and roast for a further 10 minutes until golden.
For the Black Lemon Purée 20g black lemon 100ml water
Jareesh, Cracked Wheat Soak the cracked wheat overnight, then drain. Heat the oil in a large pot and sauté the onion and garlic for 2 minutes. Add the tomato paste and cook for 3 minutes, then add the chopped tomato and spices and cook for a further 5 minutes. Stir in the wheat and cook briefly, then add the water. Cook on a very low heat for 4 hours, stirring occasionally, until thick and smooth.
For the Black Lemon Mix 50g ghee 100g white onion, chopped 1 tsp coriander powder ½ tsp black pepper 30g tomato paste 15g black lemon purée To Serve 1kg cooked jareesh 800g slow roasted lamb 40g black lemon mix 4 whole black lemons A pinch of chopped parsley
Black Lemon Purée Simmer the black lemon in water for 10 minutes, then blend until smooth. Black Lemon Mix Melt the ghee in a pan and sauté the onion until golden. Add the tomato paste and cook for 3 minutes. Stir in the remaining ingredients and cook until fragrant. For Plating Spoon the jareesh onto a large serving dish and top with the lamb. Drizzle with the black lemon mixture, add whole black lemons and finish with fresh parsley. CHEF’S TIP: Slow cooking is essential for Jareesh, the longer it cooks, the creamier and more flavourful the texture becomes.
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#FOLK FOOD
By Chef Faisal – Prep Time: 45 mins – Cook Time: 4 hours – Serves 4
Jareesh is cracked wheat transformed. What begins with little more than grain, water and heat slowly becomes something far more complex — rich, savoury and full of character. This is Saudi comfort food in its purest form, where depth comes not from complexity, but from time. The wheat is slowly cooked with onion, garlic and tomato, seasoned with cumin and coriander until it becomes thick, creamy and deeply savoury. Alongside it sits a kilogram of lamb, roasted with garlic,
brown sugar, lime and warm spices until the meat yields effortlessly from the bone. A black lemon mixture of ghee, onion, coriander and black lemon purée brings everything together. Its sharp, citrusy acidity cuts through the richness of the lamb and adds another layer of depth to the dish. Simple ingredients. Slow cooking. Deep flavour. Jareesh is a dish that proves that time is sometimes the most important ingredient.
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#WELLBEING
RECLAIMING restricted breathing.
Every day in my practice at The Movement School Malta, I see patients struggling with persistent lower back aches, stubborn knee discomfort, neck tension, and shallow,
When patients first come to see me, they are often surprised by my approach. They expect me to treat their back pain by focusing solely on their back, or their knee pain by focusing solely on their knee. But human anatomy doesn't work in isolation. After years of treating musculoskeletal issues, my clinical experience has taught me one fundamental truth: a vast majority of chronic pain stems directly from poor walking kinematics—the subtle, repeated ways we misalign our bodies with every step we take. To understand why walking incorrectly causes such widespread pain, we have to look back at how we evolved to move.
"MY GOAL ISN'T JUST TO GIVE TEMPORARY RELIEF — IT'S TO TEACH YOU HOW TO MASTER YOUR OWN MOVEMENT." • Doubled Joint Load: Instead of sharing body weight across four limbs, standing on two legs doubled the impact force passing through our hips, knees, and ankles. • Breathing Uncoupled from Stride: For quadrupeds, breathing rhythmically links to their stride. When humans stood upright, our respiration uncoupled from movement, making our breathing completely dependent on good posture.
1. The Evolutionary Trade-Off of Standing Tall Millions of years ago, our ancestors made a radical transition from quadrupedalism (walking on all fours) to obligate bipedalism (standing and walking on two legs).
2. The Modern Epidemic: "Gluteal Amnesia" One of the most destructive movement deficits I see today is gluteal amnesia (often referred to as "dead butt syndrome").
Rising up onto two legs gave our ancestors huge evolutionary advantages: it freed our hands to build tools, elevated our vision above tall grasses, and allowed us to travel long distances efficiently. But standing upright came with a heavy mechanical trade-off:
How It Happens Your gluteal muscles are designed to be the primary engine of human locomotion. However, modern life forces us to sit for hours at desks, in cars, and on couches. Continuous sitting holds your hip flexors in a tight, shortened position while keeping your glutes stretched out and inactive.
• Spinal Compression: On all fours, the spine acted like a horizontal suspension bridge. Standing upright turned the spine into a vertical column, forcing gravity to press straight down on our intervertebral discs.
Over time, your brain undergoes a process called reciprocal inhibition: when the hip flexors in the front remain chronically tight, the brain dials down the electrical signal to the glutes in the back. In simple terms, your brain forgets how to turn your glutes on.
Chronic Sitting ──> Tight Hip Flexors ──> Brain Suppresses Glutes ──> Gluteal Amnesia How Gluteal Amnesia Ruins Your Walking Stride When you take a step, your back leg needs to extend backward behind you (hip extension). In a healthy stride, your glutes contract strongly to propel you forward. When you have gluteal amnesia, your glutes fail to fire during that push. But because your body still needs to move forward, it forces other structures to compensate: 1. Lower Back Overwork: Without glute drive, your body arches the lower back to pull the leg through. Taking 8,000 steps a day with this compensation subjects your lower back to thousands of micro-traumas, leading directly to chronic back pain. 2. Hamstring & Calf Strain: Your hamstrings and calves are forced to pull double duty to propel you forward, leading to chronic tightness, hamstring strains, and Achilles tendon issues. 3. Pelvic & Knee Instability: Your glutes (specifically the gluteus medius) keep your pelvis level when you balance on one leg during a stride. When the glutes are dormant, the hip drops with every step, sending twisting forces down into the knee (causing knee pain) and up into the spine. 3. The Whole-Body Kinetic Chain Because your body is stacked vertically, a flaw in how your foot hits the ground or how your hips extend creates a wave of compensation all the way up to your head: • Lower Back Pain: Caused by tight hip flexors and dormant glutes forcing the lower back to arch and shear with every step.
"TAKING 8,000 STEPS A DAY WITH THE WRONG MECHANICS SUBJECTS YOUR LOWER BACK TO THOUSANDS OF MICRO-TRAUMAS." 080
#WELLBEING
MOVEMENT
• Knee & Hip Pain: Caused by poor shock absorption when heels slam into the ground, combined with unstable hips that cause the knees to cave inward. • Neck Tension & Shallow Breathing: Healthy walking requires reciprocal rotation—your upper body and arms should gently twist opposite your legs. When walking becomes rigid, your ribcage stops rotating. This compresses your primary breathing muscle (the diaphragm), forcing you into shallow chest breathing that strains the muscles in your neck and shoulders. 4. How We Help at The Movement School Malta
When patients come to The Movement School Malta, my goal isn't just to give them temporary relief—it's to teach them how to master their own movement so they can stay pain-free for life. Our clinical rehabilitation approach focuses on restoring proper movement patterns from the ground up: 1. Video Gait Kinematic Analysis: We visually evaluate your walk to identify exact mechanical flaws in your foot contact, stride length, pelvic stability, and torso rotation. 2. Neuromuscular Re-Education: Through targeted exercises, we wake up dormant muscles like the glutes, retraining your brain to fire them in the correct sequence when you walk.
3. Restoring Diaphragmatic Integration: We reconnect proper breathing mechanics back into your gait, taking stress off your neck and shoulders while rebuilding intrinsic core stability. 4. Functional Walking Practice: We translate these corrections directly into how you walk every day, turning every step you take into natural, therapeutic movement. By re-educating the nervous system and fixing gait kinematics, we have helped countless individuals—from athletes and dancers to chronic pain sufferers and post-surgical patients—reclaim effortless, pain-free movement.
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