Page 1

issuE â„–

DECEmbEr 2016


    Know your chocolate      


pa MP ge E s T 22 I an T d IO 32 N




A vegan Christmas

The No. 1 Extra Virgin Olive Oil in Italy* The Monini Family have a proud 96 year history of producing 100% Italian olive oil. Monini Classico is now available in a squeezable bottle which is handy, clean and easy to carry around.

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contents 4

A vegan Christmas


Know your chocolate


Make or bake


When is too much, too much?


My name is potato


Our three wise men


The star of Christmas


I will survive Christmas!


The joy of giving


Gluten free indulgence


Tisjir mill-Qalb


The real meaning of these festivities? In my limited view of things, they only serve to expose how pitiful is the way in which we have organised ourselves to be if we have to wait for this time of year to spend more of our hard-earned dosh on those entrusted in our care (together with birthdays and anniversaries one might add). That we do so in calculation of how much the receiver is worth, and possibly in hope of equal reciprocation. That we organise one big happy family lunch only on this singular occasion, potentially suggesting that it could possibly be a mere chore for host and guest alike. That we might be tempted to feel that we have done our bit for our fellow-men for the year by pledging a monetary donation. If any of this is corresponds to any form of truth, then my fear is that we have lulled ourselves into healthy, living zombies and now resort to simply going through the motions of this life of ours, whilst missing the entire point, according to moi of course.

The point? No, not the shopping complex, but the reason behind our temporary existence which as I see it, should quite ‘simply’ revolve around taking good care of each other and making sure that we all find ample dignity and fulfilment in all of our days. Yes we are our brothers’ keepers. It’s pointless lumping such values onto divinity, innate skills or even mere chance. The reason why blood is happily pumping through your veins today is to give you the opportunity to care about how I am really doing, and vice versa of course. And maybe, just maybe, we do this because it is such involvement and not business, wealth, or romantic love that gives humans the most genuine sense of completion and realisation. If we spend our life on the kerb, it will fly past us making of us mere bystanders, never quite engaging in it. To keep to the main thrust behind the magazine you are reading, as long as one child, wherever in the world, dies of hunger today, our own lives will carry the blemish of having failed to take care of our own. There you go, I’ve done my bit for the year. I promise you however that I will do my utmost to make sure that my editorials will return to their usual trivial, shallow selves, starting by our next edition in February since we traditionally skip the first moth of the year. Meanwhile, enjoy the festivities!

Executive editor Joséf Bonello ( Publisher Allied Newspapers Ltd. Printing Progress Press Co. Ltd. Production Allied Newspapers Ltd. Design Krista Aquilina Advertising Sales Paula Ferriggi (tel: 2559 4708; THIS PUBLICATION IS BEING DISTRIBUTED AS PART OF:

All rights reserved. Reproduction in whole, or in part, is strictly prohibited without written permission. Opinions expressed in Cibus are not necessarily those of the editor-in-chief or publisher. All reasonable care is taken to ensure truth and accuracy, but the editor-in-chief and publisher cannot be held responsible for errors or omissions in articles, advertising, photographs or illustrations. The editorin-chief is not responsible for material submitted for consideration.

Eat, Drink & Be Merry We would like to wish our customers a Merry Christmas and a Happy New Year. Terrone will be open every day over the holiday period except Christmas Day dinner We have created fantastic menus for Christmas Eve, Christmas Day lunch, New Year’s Eve and New Year’s Day which you can see on our website Fresh Food. Caring Service. Great Venue What better place to celebrate the festive season with family and friends? Avoid disappointment! Do not leave it too late to book as reservations are filling up fast.

Terrone Restaurant 1, Wilga Street Marsaxlokk Telephone: 27042656 Email: Website: Parking available outside


A Vegan s a m t s Chri


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serves 2

cooking time 20 mins

preparation time 10 mins

INGREDIENTS: 215g green lentils

200g of roasted, peeled

1 tbsp flax seed mixed

2 tsp dried thyme

1 carrot

1 tsp dried sage

700ml of tomato juice with 3 tbsp water

1 onion

500g of mushrooms 50g walnuts



1 tsp dried rosemary ½ tsp mustard powder 90g of breadcrumbs

Salt and pepper to taste

1 In a saucepan, heat the tomato juice and water until it bubbles. Add the lentils and simmer for about 30 minutes, until the lentils are fully cooked. If the liquid evaporates before they are fully cooked, add another Ÿ cup of water and simmer for an extra 5 to 10 minutes. 2 Pre-heat the oven to 165°C fan assisted oven / 180°C electric oven / gas mark 4. 3 In a food processor, mince the onion, carrot and mushrooms until finely shredded. Remove, and then pulse the walnuts and chestnuts until they are chopped into smaller chunks. 4 In a large frying pan, heat a few tablespoons of oil and add the shredded vegetables. Stir fry until softened. Add the spices and cook for a few more minutes until fragrant. 5 Finally, add the walnut and chestnut mixture, the lentil/tomato juice mixture, breadcrumbs and flax seed mixture to the pan. Season generously with salt and pepper. Stir until completely combined. 6 Brush a loaf pan with a little olive oil and press the mixture into the pan. You will have more than enough to fill a 2lb loaf pan. 7 Bake for 45 minutes, until the top starts to get crispy. Allow to rest for about 20 minutes before tipping out onto a serving plate. 8 Slice and serve.



Sticking to our otherwise healthy lifestyle is definitely a lot more challenging come December and as a vegan, the challenge is even greater.


serves 2


preparation time 10 mins

2 cups whole wheat flour

½ tsp salt

1½ tsp cinnamon

Âź cup unsweetened

2 tsp ground ginger

1 tsp baking powder ½ tsp cloves

½ tsp baking soda

½ cup coconut sugar Ÿ cup coconut oil, 1

Amber de Giorgio is the owner of The Grassy Hopper

cooking time 20 mins

softened (not melted)

Âź cup molasses applesauce

2 tbsp + 1 tsp almond

milk, or other non-dairy milk

 cup vegan powdered sugar

In a large bowl, add flour, ginger, cinnamon, baking powder, cloves, baking soda, and salt. Stir to combine; set aside. 2 In a medium bowl, add sugar and oil. Use an electric beater to beat the mixture until fully combined. If you don’t have an electric beater, whisk the mixture for 1 to 2 minutes until combined. 3 Add molasses, applesauce, and 2 tablespoons milk to the bowl; continue to beat or whisk until fully combined. 4 Pour the wet ingredients into the large bowl. Stir until a dough forms, adding a little flour at a time if it’s too sticky. Don’t add too much flour. 5 Lightly flour a flat surface. Pour the dough onto the surface and knead a few times, until the dough ball is smooth. 6 Wrap the dough in plastic wrap; refrigerate overnight, or for least 2 to 4 hours. 7 Preheat the oven to 180°C. 8 Lightly flour a flat surface. Knead the dough a couple times, then use a rolling pin to roll the dough out to about Ÿ inch thick. Use cookie cutters to cut the dough (or you can roll the dough into balls and flatten slightly for round cookies). Roll the leftover dough into another ball; repeat the rolling and cutting steps until all dough is used. 9 Place the cookies on an ungreased baking sheet. Bake for 14 to 16 minutes. 10 In a small bowl, add powdered sugar and 1 teaspoon milk. Whisk to combine. Pour into a piping bag, or zip bag with a corner cut off. 11 When the cookies are cooled, decorate the cookies however you want with the icing.    





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SwFeuettuthe re Carlvin Cuschieri Valentine, pastry chef by trade with over 10 years of experience in different pastry kitchens; from five star hotels to retail factories and also Malta’s top coffee shops, today an office clerk Carlvin still has his passion for sweets and desserts where he finds every good excuse to bake and make desserts for the family. When we asked Carlvin whether he would return in catering, he said that he misses that passion he had in his job and didn’t exclude a comeback, will have to wait.

Carlvin knows that Strand Palace Agencies Ltd offer the ingredients to make a light yet tasty dessert which is easy to do at home having his favourite biscuit brand in hand McVities, so he selected some ingredients from the vast range and has come out with this delicious McCocco. Call him on 7928 3438 or find him on Facebook as Carlvin Cuschieri Valentine, he’ll be more than happy to help.


serves 12 individual cups


2pkts x 200g McVitie’s Digestive Dark

Chocolate Biscuits

200g Bufala butter PANNA COTTA:

500ml Bridel double cream 800ml Grace coconut milk 2 cans

200g sugar METHOD: 1 2

3 4

Strand Palace Agencies Ltd. Tel: 2144 1768 •



20g gelatine leaves

1pkt McVitie’s Digestive Nibbles Caramel


250g Topsy milk choc 20g Bufala butter

200ml Bridel double cream GARNISH:

250g Topsy dark chocolate

Crush the Digestive biscuit into crumbs and add melted butter. Press this combination into moulds or cups and set aside.

Heat the coconut milk and cream in a double pan, soak the gelatine leaves in cold water until soft and drain well. Once the milk and cream start to boil, turn off heat and pour over gelatine, mix well and set aside to cool for 20 minutes.

Pour mixture into cups or moulds and add Digestive Nibbles and refrigerate for four hours.

In a double bottom pan, heat cream and butter. When hot, turn off heat and add the milk chocolate. Mix well and when cooled slightly pour over each panna cotta and leave to set so as not to mix the layers.

Melt the dark chocolate Bain Marie and once melted spread on a marbletop and leave to set. Use a scraper to make chocolate shavings to decorate the tops.    11


Make or bake...  INGREDIENTS:

340g all-purpose flour

1½ tbs honey

170g firmly packed light brown sugar

Pinch salt

340g rolled oats

170g sweetened shredded coconut 1½ tablespoons boiling water

ž tsp vanilla

ž tsp baking soda

10tbs unsalted butter



85g golden caster sugar

85g plain flour (less 2 tbsp) 2 tbsp cocoa powder

½ tsp baking powder


140g dark chocolate 1 tbsp golden syrup

284ml pot double cream 200g icing sugar, sifted

METHOD: 1. Heat oven to 200°C/fan 180°C/gas 6. Grease and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and sugar together with an electric whisk for about eight minutes until thick and creamy. 2. Mix the flour, cocoa and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Now tip the tin from side to side to spread the mixture into the corners. Bake for 10 minutes. 3. Lay a sheet of baking parchment on the work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool. 4. To make the icing, melt the butter and chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the syrup and five tablespoons cream. Beat in the icing sugar until smooth. Whisk the remaining cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed mints, if using, then carefully roll up again into a log. 5. Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. 6. Spread the icing over the log and branch (don’t cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly. 12  

1. Preheat the oven to 160°C. Line two baking sheets with parchment paper. 2. Sift the flour into a large bowl. Add the oats, brown sugar, coconut and salt and toss to combine. 3. In a small saucepan, melt the butter over medium heat. Whisk in the honey and vanilla and remove the pan from the heat. 4. Combine the boiling water and baking soda in a small bowl and stir together. Pour the water mixture into the butter mixture and stir together. Note that combining the two liquids will cause them to foam up. 5. Make a well in the centre of the dry ingredients and pour the liquids into this. Stir the wet and dry ingredients together until a well-combined, crumbly batter forms. 6. Using a tablespoon, measure out equal amounts of batter and place each tablespoonful onto the parchment-lined baking sheet. Leave roughly one inch between each cookie. 7. Bake for 20 minutes, until the biscuits have browned. Remove them from the oven and cool for 10 minutes before placing them on wire racks to cool completely. Store in airtight containers.


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water before you start drinking, and donâ&#x20AC;&#x2122;t use alcohol to quench your thirst.

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Dr Charmaine Gauci, MD, MSc, PhD, FRSPH, FFPH. Superintendent of Public Health 




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Tony Meli is an Agricultural Consultant 18 



Our three wise men




serves 12


100g ÄĄbejniet (dried goat

Pinch of black pepper

50g fresh mushrooms,

8 slices streaky bacon,


President, Malta Barbecue & Grilling Association & Director Prime Meat Shops

cheese) sliced


Tsp sesame seeds


Pinch of nutmeg

200g frozen spinach, METHOD:

2 eggs

1 Preheat grill for high heat. Pat dry turkey breast with paper towel. Place a sheet of cling film under and over the turkey, so that it is covered. With heavy pan or kitchen mallet, flatten turkey breast evenly. Squeeze excess fluid from thawed spinach. Coarsely chop and add to mushrooms, sesame seeds, goat cheese, bacon, pepper, nutmeg, and eggs. Remove turkey from plastic wrap and season with minced garlic and black pepper.

roast If you prefer to st, you ea br your turkey me way sa e th d ee oc can pr stuďŹ&#x20AC;ed e th e however plac ting pan, as ro a on st brea ater, cover add a cup of w ok in oven with foil and co ately im ox for appr two hours.



preperation time ?

3k boneless turkey breast 2 cloves garlic, minced


cooking time ?

2 Fill breast with stuffing and fold making sure to keep intact. Place turkey breast on a roasting rack. Set over the burners that are not turned on. This will cook the turkey indirectly. Close lid and let cook until internal temperatures reach 72 degrees celsius, usually about 40 minutes per kilo. Remove turkey breast from the grill, cover, and let stand for 10 to 15 minutes.

Suitable accompaniments to this recipe include: Steamed brussel sprouts, glazed carrots and roast potatoes topped with fennel seeds




Classic appetisers on the grill &!" &!&#!% !!"#$%"&%$&$#$%#&##$&% "%&%!" # %$$ &! %$%!&! % !" #&%$$ $&#"%%# " !%"#&##%$ "&$" &&$&#$&"%! &#&$#!! #&" !&$!"% %&$"%%$&!"%%$%"&$ $  "&$" & !& &"&#!&#%! "#!"&##%$!




Chili peppers â&#x20AC;&#x201C; talk to your veggie supplier to have them not too hot

Cream cheese Bacon strips BBQ sauce

2 3


Brown champignon (button)

mushrooms (use brown as they contain less water)



Cut chili peppers lengthways into half and scoop out all the seeds. You can rinse them quick under running cold water to get rid of all the seeds. Fill chili peppers with cream cheese and wrap sliced bacon around them. You can use toothpicks to secure bacon.

Set your grill to a medium heat and grill chili peppers for about 10 to 15 minutes turning them occasionally. Try to avoid direct heat when grilling on a charcoal grill.

When bacon is nice and crisp and peppers becoming tender brush them slightly with your favourite BBQ sauce. Few more minutes on the grill and you are ready to surprise your guests.Grilled mushrooms stuffed with cream cheese, bacon and a drop of brandy

Cream cheese

Bacon strips Onions Garlic

Salt and pepper Brandy



Remove stems from the caps and chop them very finely. Chop up bacon, onions and garlic. Pan fry these four ingredients quickly and season them with salt and pepper. Remove from the pan and set aside to cool a bit.

Add cream cheese with the mix and carefully fill the mushroom caps. When caps are filled add a drop of brandy on the top of the filling. Set your grill to medium heat and grill mushrooms on indirect heat until filling is heated through, for approx 15 minutes.

Hint! If you have extra bacon strips you can wrap the filled mushroom cap in them and secure with toothpick. It will take a bit longer to grill.

Malta Barbecue and Grilling Association    21

bbq / reCiPe



!"### !  #!"#"#!#! # "!! ##"#" ##""#""# #!  ##


serves 4

cooking time ? mins

preperation time ? mins


2 beef steaks, cut into small, thin pieces 1 package wooden skewers


Satay Marinade:

Âź minced lemongrass, fresh or frozen 2 shallots (or) Âź onion, sliced 4 cloves garlic

1/2 fresh red chilies, sliced, (or)

½ tsp to 1 tsp cayenne pepper, to taste

1 thumb-sized piece of ginger, thinly sliced ½ tsp turmeric

2 tbsp ground coriander 2 tsp cumin

3 tbsp dark soy sauce (available at Asian food stores) 3 tbsp fish sauce

6 tbsp brown sugar (you need all of this) 2 tbsp vegetable oil

300g of peanut butter, smooth or crunchy

1. Place all marinade ingredients in a food processor. Process well until you have a smooth paste. 2. Taste-test the marinade - you should taste sweet, spice and salt. If you wish add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier. 3. Cut meat into small pieces or strips - thinner is better. Place in a bowl and pour the marinade over. Stir well to combine. Allow at least two hours for marinating, for a perfect result marinade for up to 24 hours. 4. Prepare your grill to medium heat. 5. Thread the slices of beef onto the skewers. Fill up to ž of the skewer, leaving the lower half empty so that when you are grilling you can easily turn the satay. 6. Grill the satays, basting the first time you turn it with a little of the leftover marinade from the bowl. Depending on how thin your meat is, the satay should cook in five to eight minutes. 7. Serve with rice salad and fresh grated coconut.

WIN WITH CIBUS Like our facebook page for a better chance to win: Cibus Magazine

Win yourself a â&#x201A;Ź50 VouCHer froM PriMe MeaT sHoP



Send your answer, together with your name, address and mobile number to or by post to Cibus competition, Prime Ltd, Mgieret Rd, Marsa MRS 3331 by not later than Friday, November 18, 2016 For more information about Prime visit or Facebook: Prime matters - Prime Recipes 4 U. Voucher is to be redeemed at our Prime Meat Shop located in Mgieret Road, Marsa. Tel 2122 0231 Mrs Diane Xuereb residing in Sliema is the winner of November issue.


wishing you a prime time this festive season Make this season memorable by opting for the best selection of fresh meat throughout the forthcoming festivities regardless of whether you are cooking Christmas Lunch for your family, entertaining friends on New yearâ&#x20AC;&#x2122;s Eve or perhaps hosting a meal after the holidays. Prime Meat Shops offer you a wide range of specials prepared exclusively for this festive season. These include stuffed fresh turkey breast, oven ready succulent pork joints, Angus beef, gammon, capons, lamb, rabbit, fresh veal, quail, duck and of course whole turkey of any size!

Turkey and Christmas specials available from all Prime Meat Shops

Prime Ltd, Mgieret Road, Marsa. MRS 3303 T: 2124 2650 - 2122 2291/2 M: 7947 8452

Facebook: Prime Matters E:


MtheeFuture at


               serves 1



2tbsp Fattoria Garofolo

250g Rico Rancho

Uruguay Black Angus grain fed ďŹ llet of beef

Bufala butter

1tbsp Basso infused truďŹ&#x201E;e oil

70g onions

Sea salt / crushed

40ml Cantina Tollo Merlot

1tbsp English mustard

20ml Basso olive oil

1g Agar Agar (gelatine)

40ml port

1tbsp sugar

pepper corns

1tbsp Dijon mustard

1tbsp Bridel fresh cream

1 sprig thyme

Chef patrons Luke Piscopo and Isaac Sciberras both have years of experience working in top restaurants, in Malta and abroad. They have managed to open a unique restaurant in Rabat, providing high quality food and using the freshest produce available on the island. Strand Palace Meats, an integral part of Strand Palace Agencies, is able to guarantee that service and quality with its high premium cuts of beef. Now, UMAMI and Strand Palace Agencies are sharing one of their secrets together. Bon Apetit! Umami: 20, Saqqajja Hill, Rabat Tel: 2713 4134

Strand Palace Agencies Ltd. Tel: 2144 1768


1 In a small saucepan mix some mustard and red vinegar, adding half a glass of water and some Agar Agar mixing well with a blender. Bring to a boil stirring continuously. Strain into a container and place in fridge for 40 minutes until solid. Chop into small squares and use blender to obtain a runny gel. Transfer to a squeezable type of bottle.

2 Chop an onion or two with a finely chopped clove of garlic and place on medium heat for five to seven minutes, adding sugar and stirring till caramelised. Add Port and red wine and leave to simmer on a low heat until the reduction is obtained. Put aside.

Cut a peeled potato into one inch cubes and place it in a small deep pan with cold water. Boil until it becomes soft. Once ready, mash well and transfer to a small saucepan adding a tablespoon of cubed cold butter, stir vigorously with a spatula adding truffle oil and cream. Cover with tin foil until ready to serve.


Preheat oven to 200 degrees centigrade. Heat a cast iron pan on high heat and place fillet of beef on a board seasoning with rock salt and pepper to your taste. Pour some oil into the pan on medium heat adding a tablespoon of butter and basting continuously. Remove from pan and leave fillet to rest for seven to eight minutes.

Local mustard leaves

1 large potato

prep time 30 mins


1tbsp red vinegar

1 garlic clove

cooking time 30 mins


Place a round mould in the middle on the serving dish and pipe the potato mash leaving a hole in the middle. Add the glazed onions in the centre and remove mould. Slice the fillet and place around the mash. Pipe some mustard gel around the plate as dots and garnish with mustard leaves. You could also garnish with glazed onions. Enjoy.






t was recently reported that a celestial phenomenon has been witnessed in the past few days and experts are predicting that one will still be able to catch a good glimpse of it until dawn of the new year. A dazzling sparkling light, reported to probably be the actual Star of Christmas, has been spotted shining brightly directly over the Grand Hotel Excelsior in Floriana.



Judging by the droves of faithful who are continuously seen making their way to this truly grand hotel, the message imparted by the Star clearly seems to be drawing lovers of fine celebration to this haven this year. Many had already been alerted to the news after having had the opportunity of reading through the hotelâ&#x20AC;&#x2122;s Christmas Menu brochure themed on the Beauty and the Beast fairy tale. The first part of it taunts oneâ&#x20AC;&#x2122;s taste buds with menus one may pick from for office parties, family reunions or any such get-togethers. Semi Plated Buffet Menus, Group Buffet Menus, Reception Menus and even an Indian Influence Group Buffet Menu are there to serve as inspiration for those looking for ways to share their joy with others. The Star shines more brightly as the day gets closer and closer. Christmas Eve presents a buffet dinner with an awesome medley of fine food including sushi displays, soup kettles, a live cooking station, a carvery station and desserts to die for. The Christmas Early Breakfast, Christmas Day Buffet Lunch and New Yearâ&#x20AC;&#x2122;s Eve Buffet Dinner follow the same pattern, offering exquisite food presented with panache and fitting style. The Star is expected to start fading as soon as the Champagne Party kicks off on New Yearâ&#x20AC;&#x2122;s Eve for fear of being outshone by the sparkling sensation offered by the party of all parties, flowing with the finesse only champagne can offer and adorned by truly delightful food creations falling under Sea, Farm, Land and Sweet inspirations.


A dazzling sparkling light, reported to probably be the actual Star of Christmas,

Astronomers are confident that only after the last few plates are cleared from the New Yearâ&#x20AC;&#x2122;s Day Buffet Lunch tables will the Star flicker its last sparks of life until it puts itself out, only to return to the Grand Hotel Excelsior this time next year. 




GLEN GRANT COLLECTION a legacy built upon passion, innovation and heritage The story of Glen Grant began in the 1840s, when brothers John and James Grant used their entrepreneurial spirit, skill and dedication to put down roots in Speyside, Scotland. Over 175 years later, the truly diverse Glen Grant range now includes The Majorâ&#x20AC;&#x2122;s Reserve, 10 Year Old, 12 Year Old and the rare edition 18 Year Old single malt Scotch whisky. The Majorâ&#x20AC;&#x2122;s Reserve honours the hard work and dedication of James â&#x20AC;&#x2DC;The Majorâ&#x20AC;&#x2122; Grant, son of James Grant Senior and a man who played a pinnacle role in Glen Grantâ&#x20AC;&#x2122;s rich history. The lightest of the range, The

Majorâ&#x20AC;&#x2122;s Reserve offers an easy drinking single malt Scotch whisky. For those looking for a more coveted single malt Scotch whisky, Glen Grant 10 Year Old is the recipient of the esteemed award for â&#x20AC;&#x153;Best Single Malt 10yrs and under (Multiple Casks)â&#x20AC;? by the Jim Murray Whisky Bible, for not one, but four years in a row and the guideâ&#x20AC;&#x2122;s top honour, the Single Malt of the Year 2016 (Multiple Casks). Adding a touch of decadence to the collection is the new Glen Grant 12 Year Old single malt Scotch whisky. Perfect for those that enjoy the finer things in life, its long and lingering finish is incomparable. Completing the collection is the prized 18 Year Old single malt Scotch whisky. The most superior of its kind, its unparalleled, unfolding layers are guaranteed to impress. A drink of life, passion, heritage and quality, every expression of Glen Grantâ&#x20AC;&#x2122;s liquid perfection is sure to intrigue, fascinate and delight.

A drink of life, passion, heritage and quality, every expression of Glen Grantâ&#x20AC;&#x2122;s liquid perfection is sure to intrigue, fascinate and delight. 28 


Glen Grant is imported and distributed by Red October.



There is a new contemporary trend in town and itâ&#x20AC;&#x2122;s all about the classics! Worldwide the cocktail industry is experiencing an exploding trend that sees the rise of contemporary classic cocktails. Drinks such as the Negroni and Americano are once again the toast of the town and are increasing in popularity!

Thatâ&#x20AC;&#x2122;s why barmen across the globe are starting to reach to the past for inspiration in the contemporary world. Prohibition-style classic cocktails are being refashioned to satisfy a new generation of drinkers around the world. In light of Campari being the unmistakable ingredient of classic cocktails with a contemporary spirit, the brand has launched the exciting new Campari Barman Competition! This competition invited barmen from across Malta to come flaunt their mixology skills and compete for the title of â&#x20AC;&#x2DC;Campari Barman of the Yearâ&#x20AC;&#x2122;. Competitors faced a series of challenges with the top 10 competing during a Semi-Final/Final event at Palazzo Castelletti Rabat. The top 3 Marco Utomo, Zdravko Mitev and Bogdan Radli Padurice made it to the Final phase where they had a mystery box waiting for them and were asked to create a cocktail. The best balanced cocktail won which was prepared by Zdravko Mitev. The winner, Zdravko Mitev was presented with the Title of Campari Barman of the Year, a limited edition Venini Shaker and a Campari Bartender Deluxe Kit. Also, Zdravko Mitev shall attend a masterclass at the Campari Academy next January. 30 


Farsons Beverage Imports would like to thank Davide Fornasiero (Brand Ambassador for EU Region) for honouring us with his presence and expertise in selecting the Campari Barman of the year.

Campari Brand Executive, Claudia Attard, would like to thank the Maltese Bartenders Guild and all bartenders who participated as they were very professional and managed to give the event a proficient level both from twisted classic cocktail planning as well as from food pairing preparation. Well done to all the bartenders that participated.

Campari is marketed and distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4372


Turkey stuďŹ&#x192;ng for Christmas RECIPE BY



serves 4

INGREDIENTS: Turkey of 3 kg


200g chestnuts 100g prunes

30 chicken liver

30g butter (salted)

cooking time between 2.5/3 hours

preparation time 1hour

30g non-smoked pancetta 100g veal mince

100 g spicy sausage Half an apple diced Olive oil

150 g hazelnuts 100 ml Port Rosemary Sage






Send your replies to

by December 18th and you may win a Dinner

for 2 a

San Andrea Restaurant to be redeemed in 2017 32    

5 6

Put chestnuts in water overnight then cook in boiling water with a piece of celery, salt and pepper. Prunes needs to be cooked in Port and deboned, then cut into pieces and reserve. Pan sear/fry the chicken liver into 15gr. of butter and leave pink on the inside. Remove from the pan and add to the cut prunes. In the same pan roast the pancetta cut into dices and the spicy sausage with rosemary and the rest of the butter. Add the Port and flame, when cooked add to the chicken liver and prunes, cook the apple and pear wrapped in foil in oven heated at 180. Add the chestnuts and hazelnuts to the rest of the mix, add the chopped sage and the Port used for the prunes. At last add the veal mince and the cooked fruits. To help bind all ingredients together stuff the turkey by pressing the stuffing carefully. Brush the turkey with butter, sprinkle with salt, pepper and rosemary. Put in the oven for 2.5/3 hrs preferably in a container with water to prevent it to become dry.


I Will Survive Christmas! WORDS BY


34 ####"""# 


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our regular exercise regime once the festive season is over.

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Joy Giving OF



Just in case there is still any doubt about what Iâ&#x20AC;&#x2122;m about to state, let me make it clear to one and all. I vehemently , unequivocally declare, that I totally adore receiving gifts. Be they vouchers, bottles of wine, books, scrumptious salamis, single malts, a good old slab of cheese, refined chocolates or a premium pandoro, all would be very well-received with ample gratitude. I hasten to take this opportunity that I am currently very well stocked in socks, ties, handkerchiefs, underwear and slippers. Gifts are a joy for giver and getter alike. Or rather, they should be. It seems however that with our busy schedules, driving through heavy traffic and stopping from one shop to the other, hoping against hope for convenient parking while trying to find something ideal for each receiver on the list soon becomes a nightmare.

I have deftly succeeded

Fret not, for I have a cunning plan. I in transforming my have just the solution and my gift to gift errand into a you this Christmas is that of sharing thoroughly it with you. I shall be making a relaxed enjoyable break weekend out of my Christmas shopping, crossing over to the prettier island, no traffic, stunning nature at its best and eventually make my way to my one-stop-shop with ample parking and wonderful staff; Abrahamâ&#x20AC;&#x2122;s Vini e Capricci, Xewkija Gozo. I have no doubt that I will not only find what Iâ&#x20AC;&#x2122;m looking for, but I will also find lots of inspiration through novelties added since my last visit, and most importantly have the reassurance that even if I were blindfolded, anything I pick will be of outstanding quality and value. I know what makes Abraham tick, and he personally selects all the items 36 


himself. Names like Beppino Occelli and their expert approach to cheese, Caseificio Gennari with Parmigiano aged for up to seventy-two months, Monna Lisa and their seasoned pecorino always set my heart racing. A limitless range of salamis and cured meats answering to the names of Chiapella from Piedmont, Salcis from Siena, the particular Salame Felino Stagionato by Guberti and Oberto with their spectacular Salame di Fassona stop me dead in my tracks, their intense aromas wafting through my nostrils. Ever the loyal Gozitan, Abraham proudly recommends any delectable item under his own Ogygia range, such as the islandsâ&#x20AC;&#x2122; first ever mono eucalyptus honey, fennel, silla, wild thyme and carob, bite-sized qubbajt, prickly pear liqueur, carob syrup, Gozo sea salt, sundried tomatoes and kunserva to mention a few, all rigorously and genuinely gozitan. Premium wines by Michele Chiarlo, Valle Reale, Leone de Castris, Donatella Cinelli Colombini, Distillerie Berta, Simonsig, Langmeil, Vina San Pedro, Louis Jadot, Guigal and so many others can be given as single neatly packed bottles, multi-packaged or as part of a hamper which one may personally build within the shop or select from this yearâ&#x20AC;&#x2122;s superbly presented hamper list, each named after international artists of world renown. As a gift to self, I know that I will be selecting one of the trademark events organised by his team of dedicated professionals. Last weekâ&#x20AC;&#x2122;s white truffle dinner including wine pairing was nothing short of magnificent. I will bet my bottom dollar that the Taverna menu for Christmas, lunch or dinner on various December dates will be an absolute treat. So there you go, I have deftly succeeded in transforming my gift errand into a thoroughly enjoyable break, and have now shared it with you too. Make no mistake about it; you owe me.


Gluten Free Indulgence




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A series of certified professional training courses related to gluten-free cooking and knowledge for catering professionals in the private, health and education sector are now available

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The mentioned courses have also been endorsed by the Malta Coeliac Association. 40 



Spaghetti King Prawns  

serves 4


cooking time 30 minutes

preparation time 20 minutes

INGREDIENTS: 500g pasta (spaghetti)

1 tbsp of curry powder

Borges extra-virgin olive oil

1 onion


1 clove of garlic Bay leaf

300g raw king prawns

1 red pepper

450ml single cream Brandy

Fresh parsley

METHOD: 1 2 3


Boil the pasta in plenty of water with a clove of garlic, a bay leaf and salt. Strain well and add a dash of olive oil to stop it sticking together.

In the meantime, finely chop the onion and red pepper and gently fry in olive oil over a low heat. Add a dash of brandy and a little water. Leave to reduce.

Add the peeled and deveined king prawns and stir well until theyâ&#x20AC;&#x2122;re almost done. Add the single cream and curry powder and keep stirring until it thickens and the prawns have taken on all the flavours. Serve the spaghetti and pour the sauce on top. Finish off with a little chopped fresh parsley.

MIDNIGHT CHRISTMAS BREAKFAST BUFFET Hot Selection Breakfast sausages, Scrambled eggs, hard boiled eggs, Crispy bacon, Baked beans, Hash browns, Fried mushrooms & onions, Grilled tomatoes, Mini pastizzi, Mini qassatat Baker’s corner Croissants, Assorted pastries, Mini glazed doughnuts, Assorted bread rolls, Toast with butter, jam & nutella Cold cuts, cereal & fresh fruit Arrosto, salami & mortadella, Fresh fruit display, Raisins & dried fruit Choice of cereal Beverages Tea & coffee, Selection of fruit juices, Flavoured milk, Sparkling wine

Assorted dips & basil bruschetta to share Starter will be served as a Buffet consisting of the following: Antipasti & salads Cold cuts including parma ham, smoked ham, mortadella & sliced roast beef, Variety of canapés, Selection of cheese, Thai pork noodles with spring onions, leek, coriander and pork reduction sauce, couscous with sundried tomatoes, goat cheese, pickled onions, olives and beetroot Grilled vegetables infused with herbs and finished with tomato sauce, Chicken liver parfait, Maltese sausage, pork sausage & bacon bits tossed in grain mustard & honey, Beef patties with red onion chutney, Mediterranean rice salad with tuna, mussels, shrimps & crab meat flavoured with sage and mint, Tomatoes, onions and spring onions with parsley & olive oil, Mixed bean salad with chickpeas, red kidney beans and butter beans in a garlic basil oil, Fresh mozzarella and rucola salad with cherry tomatoes, cucumber and onions tossed in mint yoghurt, Assorted leaf salad with a selection of dressings variety of breadsticks, galletti & fresh bread rolls Soup Broccoli, pumpkin and dill soup served with garlic croutons Pasta Pasta with chicken, tandoori, spinach, mushrooms and walnuts finished with a touch of cream and tomato sauce

€18.50 per person

For Reservations kindly call 2147 0663/4


Christmas and New Years menus

€28.50 per person

Main course will be served plated. choose 1 of the following. Sea bream fillets Marinated in marjoram, olive oil and lemon juice on a bed of fennel confit topped with fried white bait finished with fish velouté or Stuffed turkey breast Served with fried aubergines, carrot puree, topped with creamy leaks and drizzled with cranberry jus or Rack of lamb Brushed with a grain mustard crust with beetroot and yellow peppers topped with wrapped spring onions served with a dark ale sauce Dessert Trio of traditional Christmas delights


NEW YEARS DAY LUNCH Assorted dips & basil bruschetta to share Starter will be served as a buffet consisting of the following: Cold cuts including parma ham, mortadella, smoked ham & roast beef , Selection of cheese, chicken stir fry noodles, Assorted canapĂŠs, maltese salad with goat cheese, cabbage, sundried tomatoes, pickled onions, black olives & basil oil, Vegetable rice salad with corn, peas, peppers, eggs, onions, garlic finished with dill and chives, Fish cakes sprinkled with dill and served with tartar sauce, Cucumber and celery salad, Grilled aubergines with tomato and garlic sauce sprinkled with cinnamon, Apple, walnut and raisin salad with yoghurt and mayonnaise, Tomato salad, Couscous with a seafood assortment of prawns, crab meat, mussels, tuna and garden herbs, Mozzarella balls with tomatoes and rucola drizzled with garlic and basil oil, Assorted lettuce leaves topped with croutons and a variety of salad dressings, Crostini, galletti & fresh bread rolls

Melita Gardens The vast gardens spanning over 5,000sqm sit proudly and directly next door to San Anton Gardens. To the locals of this area, Melita is a place full of never ending memories and stories to be told. Everyone at some point has been here. To those not familiar with the property, Melita Gardens offers such a delightful surprise behind its imposing walls. Its sheer size leaves you speechless, yet the magnificence of its gardens instantly gives you a sense of peace and tranquillity. Three separate entrances lead to each area of the property which is all interconnected. There is the main formal restaurant, the cafeteria/pizzeria and the Mezzanin Wine Lounge, all with both indoor and outdoor seating. Open all day everyday from 10am, this place is always buzzing with energy. Its versatility attracts all crowds of any age. Mums are happy to bring their kids along as they relax while the children make use of the free kids play area.

Soup Carrot, asparagus and truffle soup served with garlic croutons Pasta Pasta with parma ham, green pesto, almonds and sundried tomatoes, finished with a touch of cream Main course will be served plated choose 1 of the following Sea bass fillets With asparagus, corn and almond butter, topped with king prawns and finished with salsa verde or Pork fillet On a bed of braised cabbage and caramelized onions, topped with a mushroom and liver pate, served with apple cider sauce or Rabbit With chorizo sausage marinated in white wine and saffron with yellow and red pepper chutney topped with crunchy bacon Dessert Trio of sweets

â&#x201A;Ź28.50 per person

Professionals meet up to discuss more important matters in a casual second office environment. Students make use of the free wifi as they work on their thesis and couples and friends share a cocktail while listening to chill music at the lounge area. There truly is something for everyone. Complementing this property is also a magnificent upstairs private function area perfect for any type of event, be it a small wedding, Holy Communion, birthday, afternoon tea or hen night. The large terrace adjoining these private rooms overlooks the property and the gardens and with its easy parking and central location it makes for the perfect party venue. Triq Idmejda, Balzan â&#x20AC;˘ 




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;B7?5BC8.B99<C?=CA:BCA:@61:AC5;@7B<<C@4CA:B 7@@+-C ><C 367:C ><C A:BC 7@@+'<C 5B;<@=>9 B(5;B<<?@=C@4CA><ABCB(?<A<C.?A:?=CA:BC;B7?5B0 *><AB-C <?3?9>;C A@C 4><:?@=-C 7:>=1B<C A:;@61: A?3B0C %1>?=<AC A:?<C />7+1;@6=8-C B>7:C >=8 B,B;2C;B7?5BC/@@+C:><C>C8?44B;B=AC,@?7B'C>=8 =>;;>AB<C>C6=?"6BC<A@;20 B7?5BC /@@+<C 3>+BC 4>=A><A?7C ;B>8B;<C A@@0C " !%$ !#"$ % #-C =@.C ?=C A:BC <:>5BC @4C %% %"" #"-C >99@.<C 6<C A@C 59>2C .?A:C @6; ?3>1?=>A?@=0C%C<B=<@;2CB(5B;?B=7BC@4C3B=A>9C?3>1B<CA:>A A;?11B;<C @6;C ?=AB;B<A<-C 4B>;<-C ;B7@99B7A?@=<C @4C 5B;<@=>9 B(5B;?B=7B<C>=8CA:BC6;1BCA@C<BB+C=B.C@=B<0C@;C>99CA:B<B ;B><@=<-CA:BC<B9B7A?@=C@4C;B7?5B<C7:@<B=C4@;CA:?<C56/9?7>A?@= 7@336=?7>AB<C>C3B>=?=1C>=8C?=4@;3<C>/@6AC>=C?8B=A?A2;B3B3/;>=7B<C @4C 5><AC B(5B;?B=7B<-C AB<A?3@=2C @4C :@. ;B7?5BC/@@+<C7>=C/BC5B;<@=>9C>=8C<?=7B;B0C*:6<-C;B7?5B /@@+<C 7>;;2C >C 9@AC @4C 5@.B;0C $A >99@.<C A:BC ;B>8B;C A@C A>+BC A:B >6A:@;'<C <A@;2C >=8C 5B;<@=>9?<BC ?A0 @.C?AC?<C2@6;CA6;=CA@C.;?ABC2@6; <A@;20CBAC?=CA@67:C.?A:C2@6;C;@@A< A:;@61:CA:BC;B7@99B7A?@=C@4C;B5><A<0 %8@5AC>C;B7?5B-C3>+BC?AC2@6;C@.=B=@2C7@=,?,?>9?A2C>=8C=>;;>ABC2@6; <A@;20C *:BC ?=<A;67A?@=<C ?=C "$ !%$ !#" % # .@698C /BC <6;5;?<?=1C >=8 569?=1CA@C3>=2C3@8B;=C;B>8B;<0 *:BC?=1;B8?B=A<C>;BC=@AC9?<AB8C>ACA:B /B1?==?=1C @4C A:BC ;B7?5B-C /6A ?=7968B8C ><C 5>;AC @4C >C 5>;>1;>5: ?=AB=8B8C A@C B(59>?=C A:BC 3BA:@80 *:BC 3BA:@8<C @4C 5;B5>;>A?@=C >;B @4AB=C/;?B4C>=8C3?<<?=1C<B,B;>9C<AB5< ;B"6?;B8C?=CA:BC5;B5>;>A?@=C5;@7B<<0C*:BC>6A:@;C>=8C:?<C.?4BC><<63B8 >C1@@8C8B>9C@4C+=@.9B81BC@=CA:BC5>;AC@4CA:BC=?=BABB=A:C7B=A6;2 ;B>8B;0?A:C>C1;@65C@4C<A68B=A<C.:@C:>8C6<AC1;>86>AB8C.?A:C> )><AB;C !:B4C ?59@3>-C &B99>'<C 8B<7;?5A?@=<C .B;BC 1>;/B8C ?=A@C > 3@8B;=C4@;3>A0C*;?B8C>=8CAB<AB80 *:?<C5;@B7AC;B5;B<B=A<C@=BC@4CA:BC;B3?A<C@4CA:BC;@1;>33BC4@; )B8?AB;;>=B>=C!69?=>;2C!69A6;BC@4CA:BC=?,B;<?A2C@4C)>9A>0C$A ?=AB=8<CA@CB(59@;BC4@@8C?=C?A<CA@A>9?A20C*:BC>?3C?<CA@C1?,BC<B=<BCA@ A:BC5><AC?=C>C3@8B;=C7@=AB(A0C@@8C?<C/@A:C46=8>3B=A>9C>=8C4>; ;B>7:?=10C*:BC4?=BC5;?=AC@=CA:BC7@,B;C@4CA:BC@;?1?=>9C/@@+C79>?3< %$"#$  $ 9?A0C.BC7>==@AC59B><BCB,B;2@=B 0 #B4@;BC2@6C8B7?8BC4@;C2@6;<B94-C1BAC2@6;C@.=CC7@52-C9B>4CA:;@61: ?A<C 5>1B<C >=8C ?3>1?=BC 2@6;C <A@;20C *:B;BC ?<C @=BC 8B4?=?A?,B 16>;>=ABB0C @6;C7@=A;?/6A?@=C.?99C=@AC1@C6==@A?7B80

Dr Noel Buttigieg, Coordinator Programme for Mediterranean Culinary Culture, University of Malta 46 


SPOTS  " !"#" #!#

MOMAâ&#x20AC;&#x2122;s porridge range uses a legendary blend of jumbo and fine oats that is exclusive to MOMA, creating their creamy yet chunky texture. Perfect for those short on time, all MOMAâ&#x20AC;&#x2122;s porridge needs is pouring of hot water and a bit of patience. The gluten free porridge will then be ready to polish off at home or at your desk.

Imported by J. Calleja Import & Export Ltd. E-mail: Storelocator

#"# #" #""# #"!"! !

Thereâ&#x20AC;&#x2122;s nowhere quite like Ta Marija for a Christmas and New Yearâ&#x20AC;&#x2122;s Eve party, or simply to meet up with family or friends during the festive season. Combining delicious food and drink with an exciting and friendly atmosphere, we have everything you need for a truly magical dining experience. Awarded for 10 times as the Best Maltese Food Restaurant including 2016, the stylish surroundings are matched by the quality of our menu and varied entertainment line-up including popular singer Corazon and our resident DJ. Add personal service and an extensive wine and desserts list and itâ&#x20AC;&#x2122;s the perfect place to enjoy a festive feast. Open 7 days a week for lunch and dinner, with Maltese themed nights every Wednesday or Friday (complete with folk dancers, mandolins and guitars) and an all-inclusive carvery buffet on Saturdays nights and Sunday lunches for only â&#x201A;Ź25, with a singular show every Saturday night. Find out more at or call on 21 43 4444

! !##!#

Discover the pleasures of chocolate and surround yourself with what awaits inside each bar. Peruginaâ&#x20AC;&#x2122;s velvety full flavoured chocolate filled with fruit and nuts is an irresistible decadent chocolate bar conveniently prepared to be split into pieces and ready to be shared. Either in smooth milk, almonds, hazelnuts and raisins or intense dark chocolate filled with almonds, hazelnuts and blueberries, unwrap each tablet and share away the delicious hidden treasures found inside this PeruginaÂŽ chocolate.

Sheese is a vegan, dairy free and gluten free alternative to traditional cheese. Try the different varieties such as the slices or the mouthwatering spreads knowing that you are indulging in a product which is safe for your dietary requirements. Imported by J. Calleja Import & Export Ltd. Email:


 #"#!"!!#! !! " #"#  " !# Bailliage National de Malte JEUNES CHEFS RĂ&#x201D;TISSEURS COMPETITION 2016 Overall Winnerâ&#x20AC;&#x2122;s Award goes to Gabriel Caruana from the Hilton Malta

read more in the next Cibus Edition 48 !""""###" 

Smart Butcher, Naxxar Road Hal Balzan Tel: 2145 6457


Monday to Thursday, Saturday: 7am till 8pm Friday: 7am till 9pm

Sunday: 9am till 6pm

Cibus - December 2016  
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