TASTE&FLAIR APRIL2019 by TASTE&FLAIR MAGAZINE

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TASTE&FLAIR APRIL2019

Published on Apr 7, 2019

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In our April issue of Taste&Flair - Easter treats: Sweets for dessert and tea time. Michael Diacono and Ryan Vella prepare a posh picnic. Easter classic: Hot cross buns. Blooming delicious: Edible flowers taste as good as they look. Fresh flavours: Claire Borg's new vegan collection. Spring cocktails: Srdjan Jovanovic's bright new flavours. Also in this issue, a sign of spring: the Judas tree; and food: bigger than the plate - a new exhibition at the V&A rethinks food and society. Gorgeous interiors: PM House Mexico - Customised contemporary design; Domus Zamitello - Look inside a Valletta Palazzo; and Art House: Family life among art.

Articles from TASTE&FLAIR APRIL2019

9 min read

Posh Picnic

Make the most of the fine weather and shrinking countryside with food by Michael Diacono, chef patron at Rubino, Giuseppi’s and MEZZODÌ and Ryan Vella, head chef at MEZZODÌ.

9 min read

Blooming Delicious

Using flowers in your food ties you to an historical thread that goes back to at least classical times. Grow your own crop to add a pop of colour and flavor to mealtimes.

5 min read

Fresh Flavors

Quick and easy to prepare, bursting with colour and delicious flavours, and spiced and seasoned to taste, this is food to enjoy any time of day.

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