Cibus (July 2018)

issue â„–

the ultimate food platform

July 2018

66

editorial The Summer rush in the Maltese isles have risen once again – everyone is competing for their slice of the pie. The competition is heavy, and there are many pioneers looking to find the new and the exciting and share it with all those that are willing.

Bailey Lalonde has returned after a short sabbatical and it’s clear why. Looking at British Columbia’s Granville through the eyes of a tourist she has painted an impressionistic painting of the place, the gist is clear. More impressively, she has gone to parts unknown (to us) in the Arctic to look at the cuisine there. It’s not as snowy as you would think, by the way.

Danny returns with a piece that cuts into modern food fads – mocking the deconstructionalists (that’s a portmanteau, if there ever was one) and the champions of kale. Food fads are generally the ‘new’ and ‘exciting’, which is why you see the same ‘superfood’ pop up on every blog, facebook video, Instagram freed and recipe website all at once, so Danny has taken steps to take a particularly popular food fad and take it to the next level: the avocado. Considering its widespread use and popularity finding the ‘new’ when working with avocado might not be all that easy, we would like to argue that he managed.

There’s looks into new aspects of Maltese cuisine, such as the seafood wave that The Catch is riding as well as Marsovin’s new organic Marnisi, which will be available for tasting at the wine festival.

Other than that, we have other recipes that we think could flavour your summer with something rather obscure in Malta – Jamaican style lamb and rice dishes that are none too hard to do. Overall, not the worst of months, July, although there’s a good bit of excitement for August. Until next time, this is July in Cibus.

Executive editor Jamie Iain Genovese (cibus@timesofmalta.com) Publisher Allied Newspapers Ltd. Printing Progress Press Co. Ltd. Production Allied Newspapers Ltd. Design Krista Bugeja

Advertising Sales Marisa Schembri (tel: 2276 4337; marisa.schembri@timesofmalta.com) 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 editor-in-chief is not responsible for material submitted for consideration.

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contents 6.

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Granville Island Getaway by Bailey Lalonde An impressionistic rendition of Granville, BC, Canada, by travel writer Bailey Lalonde.

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Arctic Cuisine by Bailey Lalonde Cuisine in the Arctic, food in a remote place of the world with more tourists than residents.

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Fading the Fad by Danny Coleiro To reimagine the new as something newer is a feat, one that Danny does with a ramekin of avocado, cheeses, and more.

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Jamaican Recipes Jerk and rosemary flavoured lamb chops, red bean and coconut rice: these are Jamaican inspired recipes that are relatively to make and will surely impress guests.

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The Catch A new offering at the Hilton in Malta for lovers of seafood. Press invited to the launch included this very magazine, here’s what we had to say.

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Tasting through the Grapevine: The New Organic Scene in Malta What’s the next thing in wine? Organic wine.

Wines made organically tend to pose a real challenge in the beginning, but once you get past the initial hurdle it’s all plain sailing. In an exclusive dinner with Marsovin CEO Jeremy Cassar, catered by The Mediterranean Culinary Academy, we get the dish on their new organic label wine.

PROMO

APEROL IN THE CITY

alletta provided the stunning backdrop for Aperol Spritz in the City, an event which on Friday, July 6, brought relaxed sophistication and fun to Malta’s Capital City. Covering three separate areas in Valletta, at the site of the Royal Opera House, St John’s Square, and Republic Square, Aperol Spritz in the City gave guests a variety of experiences, touching classic Italian cinema, art, music, and entertainment.

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Claudia Attard, Aperol Brand Manager at Farsons Beverage Imports Company Limited, said, “Aperol Spritz continues to bring innovative entertainment to Malta. With Aperol Spritz in the City we have given all those spending their evening in Valletta the opportunity to relax and have fun in a number of different environments spread across the City.

Whether it was playing fun fair games, listening to live music, watching an artist at work, or relaxing while a classic Italian movie rolled, guests came together to enjoy the great aperitivo vibe that Aperol Spritz is associated with.”

Aperol Spritz in the City was hosted by Vibe FM’s Nate, Frank and Rossi, who as brand ambassadors have presented a number of activities, including the recent Amphibious event at Ghadira. The event was also supported by Café Teatro, Kantina Café & Wine and Caffe Cordina. Aperol Spritz is marketed and distributed in Malta by Farsons Beverage Imports Company Limited.

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ISLAND GETAWAY WORDS BY

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Bailey lalonde

FEATURE

he rain will stop, the night will end, the hurt will fade. Hope is never so lost that it can’t be found.” a quote by ernest Hemingway rang an element of truth on a rainy day in Vancouver. Those who have visited the futuristic city on the west coast of Canada will identify this remark as ironic. as the sun shines it draws a new meaning for “bringing of the light”; reminiscent of the moral of Hemingway’s quote. Piercing rays bounce between glass skyscrapers and the Pacific ocean. Seagulls squawk, miniature waves gently crash on the pebbled shore and down-to-earth city slickers jog by in yoga wear. The crisp bite of the fresh breeze firmly brushes against a warm cheek. Technology, entertainment, astonishing nature, an east-meets-west metropolis between the ocean and snow-capped mountains. a weekend in the city: the sun decided to peek out in between light summer showers. Visiting Granville island is always worthwhile. The tiny island beneath the Granville Street Bridge is the city’s hub of artisan goods, foodie hotspots, local artists, and cultural happenings. Held within thirty-five acres is a “large public market, an extensive marina, a boutique hotel, arts Umbrella, False Creek Community Centre, various performing arts theatres including Vancouver’s only professional improvisational theatre company Vancouver Theatresports league, the arts Club Theatre Company and Carousel Theatre, fine arts galleries, and variety of shopping areas”.

all who are residing in or visiting British Columbia’s beautiful oceanside city, Granville island is a must. a tiny slab of land with a new vibe where you can spend hours or all day, browsing boutiques and galleries, tasting craft beer and wine, getting art supplies or seeing a play. Sensory indulgence. Fresh ocean air, sailboats glide on by. a live indigenous flute-like wooden instrument serenades people with sweet melodies. every corner of the island has magic to find and interact with, even palm readings for those itching to peer into the fractals of the future.

British Columbia is known for its fresh seafood and berries, both plentiful on Granville island. The public market has been around since the early nineteen hundreds and still functions as a venue for local fishermen and farmers to sell their goods to the public.

Historically, G.i. was initially generated for free land, then used as a district for industrial companies; in recent history, it has evolved into an art hub, serving as the central location for several arts schools and theatres as well as “the Vancouver international Children’s Festival, the Vancouver Fringe Festival, and the Vancouver Writers Fest.” With a small-town feel, this urban island is surrounded by the water of the stately Vancouver inner harbour and towered over by the city’s asian-inspired glass skyscrapers and futuristic bridges.

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of life. Seeking nourishment and inspiration. Bringing questions, curiosity, content. The energy about the space within the island is a sort of peaceful place where people move intuitively simultaneously, in a state of flow. The nature of the island is one of collaboration, co-creation, as well as individual selling of goods and services. This feeling permeates the flow of the island; some come to bask, ponder, learn, earn and create to escape.

Street performances, whether musical, theatrical, or conceptual are commonplace here; expression of culture. in the epicentre of urban life in western Canada, Granville island is located in the heart of Vancouver, a sort of mixture between Seattle, San Francisco and Hong Kong. This part of Canada was settled primarily for lumber and fishing. now it’s considered the “Hollywood of the north” with a cityscape reminiscent of a mythical, futuristic metropolis. Quality of life is remarkably high, ranking top in north america and top five in the world. less than a two-hour drive from downtown to Whistler, the recently nominated ‘Best Ski Resort’ in north america. in Vancouver, you can kayak in the ocean and look up at Whistler mountain. The city You certainly won’t is also surrounded by a plethora of lakes and islands go hungry on nearby with communities of their own.

Granville Island, with diverse scrumptious selections of cuisines and beverages, as well as tons of food for the soul, so to speak.

Home to all things artisanal, local and handcrafted, the island functions as a smallscale production and tasting site for many specialized products. From craft beer, wine and ciders to coffee, connoisseurs flock to taste and sip in an island style sophisticated manner. From indigenous art galleries to customized bead shops to a food court full of local food truck style cuisine, eclecticism reigns in Granville island.

Beans ranging in origin from across the globe; if you are fluent in coffee jargon now’s the time to whip it out. For those of us who are not quite fluent, maybe stick to the flat white with coconut milk, a personal favourite. The spirit inside Agro Coffee House is that of intelligence, elegance, relaxation, and the pursuit of knowledge. as you enter the big iron gates, read: Welcome to Granville island! Several roads continue on with independent boutiques and craft co-ops. local cafes, the finest handcrafted cheese, chocolate, candy, macron, quality meats, fish n’ chips, even an artisan sake maker. a culinary tour through the island would be a captivating vlog. aside from local food and beverage products, the island hosts a plethora of artisanal products and services. Custom wooden boats built by hand. exquisite silks. artists, blacksmiths and beadworkers. Ceramics facilities and classes. Theatre schools or companies. a melting pot of creative forces from all walks of art, 8

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Generally a fun-loving, kind spirited, well-educated populous, and a sustainable, progressive and innovative approach to city structure and planning, all of the above combined sets the stage for a city with one of the highest qualities of life. Canadians, especially in this part of Canada, are generally educated to a post-secondary level or beyond and lead

FEATURE

a relatively healthy life with an abundance of outdoor activities and food quality awareness. “according to the 2014 education at a Glance report by the oeCd, Canada has the highest percentage, among member countries, of adults aged 25-64 who have obtained a tertiary education – 53% - and have occupied that spot for some years now.” a wide range of diverse geographical features and cultural influences can be found stretching across British Columbia and all of Canada, with “more lakes than the rest of the world’s lakes combined”. abundant with sea creatures, BC’s five Pacific Salmon: Coho, Pink, Chinook, Saki, and Chum, to which indigenous peoples have fishing rights. The nurturing and reteaching and learning of the traditional indigenous customs, language and culture are important within Canada and pieces of indigenous culture can be clearly seen across the country. in different areas, this process is more or less advanced — but seeing the people breathe life back into their heritage, culture and wisdom is a beautiful part of recent Canadian history which is an honour to observe and take part in. Culture is kept alive through arts and indigenous arts are a pillar of Canada’s foundations.

Claimed as one of the most beautiful places in the world, Vancouver is not only a spectacular place to visit and explore, but also a very intriguing place to live. With tons happening from acting to movies to tech, for people young and old, West Coast Canada is a hub to check out. you certainly won’t go hungry on Granville island, with diverse scrumptious selections of cuisines and beverages, as well as tons of food for the soul, so to speak. if you are in Vancouver, check out the island and give yourself some time to really dive into the experience and flow.

Talk to the artisans, artists, fishermen, and vendors. Soak up the connection to nature’s elements, the fresh seaside air. dabble with a range of cuisines and entertainment methods. perhaps even a little picnic by the water or an art class, maybe theatre?

Just as the sun sets it also rises and with each new dawn, a breath is drawn, an art piece is shown, a jog around the pond. light casts upon the cityscape as it peeks over the mountaintops, pierces the crust of the earth at noon and returns to dusk. although the rain pours in Vancouver, when the sun is shining, the city glistens unlike another.

BiBliography Passport 2017, passport2017.ca/articles/what-to-eat-on-granville-island.

“Granville island.” Granville island, 22 June 2018, granvilleisland.com/.

“Granville island.” Wikipedia, Wikimedia Foundation, 26 June 2018, en.wikipedia.org/wiki/Granville_island.

“Whistler’s awards Ratings and Reviews.” Tourism Whistler, www.whistler.com/about-whistler/awards/.

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FEATURE

ARCTIC CUISINE WORDS BY

Bailey lalonde

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the year - operating and thriving for the other two. Covered by dark moss and lichen, its seemingly timeless roots stretch back to nineteen-thirty-seven, making it one of yellowknife’s oldest permanent establishments. Fortified with a well-preserved structure, it embodies a reflection of its time period and is a reminder of pioneering days for locals and Canadians alike. ontrary to what many believe, the flavourful experience of modern-day culinary doesn’t taper off at the 60th Parallel. in fact, it twists and binds within the confines of expectation meeting heritage in the middle of an ethnically unique array of indulgence.

“First we eat, then we do everything else.” - a foundation of yellowknife’s food culture, a life philosophy fancied by many and a communal food philosophy worshipped by most locals. options may be limited but the quality is potent and doesn’t go unnoticed. destination to more than forty thousand international tourists annually - more than double its population - culinary needs are met with brash satisfaction. a few local establishments, some new some old, have collectively individualised arctic-grown and inspired dining. one of which is known as The Wildcat Cafe. aged and uneven, the one-storey log cabin with a gable roof appears closed, which is the state of it for about ten months out of 12

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located in the old Town region of the city, it serves as an icon of early industrial development in Canada’s northwest. over the years it became a popular gathering spot for miners, prospectors and pilots. it was the hub of yellowknife’s social activity.

Prospectors wheel-and-deal’d, community members held meetings and banquets, while patrons came and left via floatplane. a variety of constant change and retribution met with a commonplace affection for wholesome interaction; its legend lives on through shared stories and — most importantly — its dishes.

Preparing a unique assortment of culturally influenced heritage cuisine, the bison burger is the best seller and local favourite. a locally sourced bison patty, leafy lettuce, red onion and cheddar cheese atop an “everything” brioche bun. Served with a side of curry ‘fries’ (skillet fried potato wedges), the burger was a nice companion for the 1930’s feng shui. Bison meat is tender and juicy. There is nothing better on a burger especially when it is prepared right. For this burger, the meat is the star as it should be.

FEATURE The glistening charred crust has just a hint of smokiness that melds well with the juices flowing out of the centre. Cut in half, the pink middle is a welcome sight. a reminder of the wildlife in a barren land.

Considered a good symbol for the frontier mining town at the time of the erection, the restaurant and heritage site implies a lot about Canadian identity: how small, informal businesses are reflective of Canada’s collective personality; how the north is our last remaining frontier; how northern settlements are vastly different but socially and emotionally similar to Canadian communities at large. at the end of the nineteenth century, the high demand for minerals had driven prospectors into the forbidding natural world of the northwest Territories in search of copper and gold that, as it turned out, were plentiful. For this eager group of prospectors, the riches of minerals trumped the discomforts of the northern environment. The limited solace being a trip to The Wildcat for a burger and a cold beer after a long day’s haul. in modern-day yellowknife daily life, minerals are still plentiful in the north, the population has grown to roughly twenty thousand. Job opportunities and lifestyle have expanded and adapted, all the while, locals and tourists alike regularly fill The Wildcat up any day of the week.

DINE

CAVETT

he restaurant’s popularity surged, people’s curiosity filled every table every weekend and apparently a copy of this magazine with that same article hangs in a Bugibba barbershop. Ċavett encountered the problem that faces many restaurateurs today: human resources. Being staffed mostly by parttime helpers was, to say the least, stressful.

Then Karl came along. Karl Micallef, a chef himself as well as the son of a chef, met Antoine on a football team dinner at Ċavett Place. The acquaintance was made, and then the offer, and then a handshake.

Karl earned his strips in other establishments, of course. Moving from salads to pizza at TalKaptan in three months and working there for two years, then working at San Anton in 14 CIBUS | jUly 2018

Bugibba for three years, following a sous chef that took him under his wing.

And now here he is, running the kitchen of a beloved young entry to the Imġarr restaurant scene. With Antoine’s guidance, the two are developing the menu and launching specials to reflect what’s good and take care of the popular dishes: the tagliata, the octopus, and of course the rabbit (which Antoine has said Karl has improved on).

While Karl might be your typical Maltese man that loves football and going down to the każin with his friends, his tastes are fine enough that they can be picked up in the food you’ll eat.

And try the king prawn pasta, it’s coated in butter and lobster sauce that’s absolutely lovely.

DINE

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WORDS BY

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Danny Coleiro

FEATURE

This morning”, says Mac, apropos of absolutely nothing, “i had the most perfectly-boiled boiled egg i’ve ever had in my life”.i wait resignedly, without bothering to reply. i know that Mac will get to wherever it is he’s going whether i chime in or not. and, of course, he does.

“Have you ever cooked…” he starts casually, and then pauses for dramatic effect, despite the complete and utter lack of any drama happening anywhere at all… “’sous vide’?”

Truth be told, i haven’t. Sous vide cooking involves vacuumsealing food in a bag or a jar and then cooking it in water whose temperature is very, very precisely regulated. it can take anything from an hour to forty-eight hours for whatever it is you’re cooking to be done. apparently, there is no other cooking process that achieves the same results, and those results are, again apparently, phenomenal. “it was phenomenal”, breathes Mac, closing his eyes in that irritating way that some people do, eyelashes twitching slightly and a dreamy smile playing across his lips. i don’t know. i guess i’m a little sceptical about how good a boiled egg can be. i’ve had some fairly tasty boiled eggs in my time, some hard-boiled and some perfectly, beautifully and oozy-yolkily soft. it’s not too difficult either – put the eggs in cold, salted water and bring to a rolling boil. Stick a lid on the pan, turn off the heat, and stand for four minutes if it’s runny you’re after, six minutes for slightly firmer deliciousness, or ten for truly hard-boiled. run the egg under cold water, and Bob’s your uncle. The eggs pretty much come out perfectly every time. you’re welcome.

vide is going to be the next big thing in home-cooking. it used to be exclusive to industrial kitchens, but nowadays you can buy a decent sous vide precision cooker for little more than a hundred, so… yeah. That’s pretty much how food fads start.

Mac is big on food fads. Me… i suppose i’m sort of ambivalent, depending on the fad. Sous vide falls somewhere on the ‘vaguely indifferent’ end of the scale. i feel almost certain that there is a limit on how ‘phenomenal’ a boiled egg can be, or, indeed, any food, regardless of whether you cook it for six minutes, six hours or six days. Unless it makes my head literally explode in gastronomic bliss, i’m sticking to my boil-cover-wait method and holding on to my hundred. air fryers are also all the rage lately. Mac obviously has one. i’m ‘completely indifferent’ on this one, mainly because i have a convection oven at home, and a baking tray, and a grill rack, which is pretty much the same thing, only bigger. Mac has a Himalayan Salt block (hmm), an electric-breakfast-sandwichmaking doo-dah (meh), a vegetable spiral-thingummy-jig (alright, i s’pose), a silicon garlic peeler (shrug), and a knickknack-paddywhack-dog-bone-giver (okay, i made that last one up). Mac’s eating habits have probably cost him a small fortune.

“But it’s so worth it! it makes my life so easy!” he exclaims. “you just don’t get it!”

Mac is the kind of person who likes to prepare a week’s worth of breakfast in advance over the weekend. He’s also the kind of person who says “perfectly-boiled boiled egg”, which is a bit like saying “a football ball”, in that it’s needlessly irritating. and he’s just discovered sous vide.

He’s not as right as he thinks he is. i myself have a slow cooker which does the cooking while i’m at work. it doesn’t cook any better than i do – it just allows me to be in two places at the same time, and that alone gives it a ‘yippee!’ on the scale of my ambivalence. i have a pizza stone that makes me feel all warm and tingly inside, especially when i put it on my barbecue grill and heat it up to 450 before sliding a pizza on to it and slamming down the lid. and i have an omelette maker which i bought for my son in order to stop him from burning eggs in my frying pans which i then have to scrub clean myself while muttering darkness and evil under my breath. i recently discovered that said omelette maker can be used to make a sort of five-minute individual chocolate lava cake for when you need that quick fix, and vanilla ice-cream alone just doesn’t cut it.

i’m no nostradamus – which is a good thing, what with him being dead and all – but i feel reasonably safe predicting that sous

So, i do kind of get it. Maybe. it’s just that some of these trends seem so pointless…

a sous vide egg takes one hour and fifteen minutes to hard-boil, which i suppose is fine if you’re the kind of person who likes to prepare a week’s worth of breakfast in advance over the weekend.

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These trends. Some. They seem. it’s just. So. er… pointless.

“What…” asks Mac, lifting a questioning eyebrow, “… in the blazes just happened there?” What just happened there is that that was a deconstructed sentence. i deconstructed it. annoying, wasn’t it? “you just don’t get it”, says Mac again, acting all superior, as if he hasn’t just shamelessly used the expression ‘what in the blazes’ up there.

This time, he is right. Deconstructed food is beyond me. i see the idea behind it – it’s all about individual flavours sitting on the palate and what-not – but i find it a bit insulting, to be honest. years ago, some poor chef somewhere had a brainwave and mixed and matched a set of ingredients together in order to create a mouth-watering dish for the world to enjoy. and today, some other chef pulled it all apart again so that it could look cool served in a series of mismatched plates or mason jars. That’s not deconstructed anything. That’s unconstructed. at this point, i’m really hoping that there’s not a recipe for an airfried, sous vide bowl of mince and a plate of boiled greens lurking on the very next page of this issue, disguised as ‘deconstructed cabbage rolls’ or some such nonsense. “i hope there is”, says Mac, pouting. “it would serve you and your self-righteous big mouth right”.

up, and then sprinkle two level tablespoons of plain flour into the pan and stir it all in for about a minute. Turn the heat down and stir in half a cup of milk until it starts to thicken. Take off the heat and add another half cup of milk, a teaspoon of wholegrain mustard (or Dijon, if that’s your thing) and half a cup of grated parmesan and a handful of chopped parsley. Give it a good stir, add salt and pepper to taste, and then turn your attention to the avocado while the sauce cools down a bit…

“Pfff! you just made a cheesy kind of Béchamel”, says Mac. Shut it, Mac. Peel and stone the avocado and chop it up roughly.

Squeeze a lemon over it and put it to one side. in the meantime, grab some nice soft cheese and cut a few slices. Mozzarella is fine, but i used a garlic Havarti for extra ooh-la-lah. Chop up six cherry tomatoes, sprinkle a bit of garlic powder, salt and pepper over them. Finally, get hold of a bunch of kale, and throw it away.

Seriously… you’ll feel better for it.

“Hahaha”, Mac says sarcastically. “Was that a joke? Honestly…” i’m going to ignore Mac from now on, which should be fairly easy since he doesn’t actually exist. i made him up because i needed someone to talk at me. He’s just the anthropomorphic personification for every food trend that irritates me. even his name is an acronym for Made-up annoying Character. Sorry. “you’re kidding, right?” says Mac. “right?”

it’s not just the gizmos and gadgetry and cooking processes that fall in and out of fashion though. it’s also the food itself.

So, we’re pretty much done here anyway. Here’s how you finish it off…

Kale was in for a while, then everyone seemed to realise it tasted like musty old underpants, and it slowly disappeared. Pulled pork is still around, and that’s fine by me. Black buns and black pizza dough came and went, largely unnoticed. Smoked herring, apparently, is on the way in. avocados… well… avocados have been around for a while, and they don’t seem to be going anywhere.

Put a couple of spoons of the sauce into two ramekins, followed by a slice of the cheese. Divide the avocado between the two ramekins, and then top it with another slice of cheese. add the rest of the sauce, layer with yet another slice of cheese, and bung the ramekins into a moderate oven for fifteen minutes. While you wait, toast a couple of slices of Maltese bread, and rub them with a clove of garlic for flavour. Cut them into four slices.

“That’s because they taste phenomenal!” says Mac, because… well… avocados. They do taste nice, i suppose. Which is why i spent a good couple of hours working on a recipe for them. i’m quite pleased with the result. it’s ‘faddy’. There’s pancetta in it, and wholegrain mustard, and it’s served in a ramekin. it’s perfect for a quick lunch, or as a starter you don’t want to spend too much time on. Here’s how you make it…

When the avocado is done, sprinkle some grated cheese over it and put under a grill for five minutes, or until the cheese is golden.

Top the lot with the chopped tomatoes and serve with the toasted bread.

Heat a frying pan and start frying off the pancetta – about 100g is fine. add a tablespoon of olive oil once the pancetta starts crisping

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That’s about thirty minutes - delicious, done and dusted. you’ll have to wait another forty-five if you want a boiled egg with it.

Fifty-five if you deconstruct it. “yeah. Hahaha. Whatever”, says Mac.

PROMO

THE SUPERMARKET YOU HAVE ALWAYS DESERVED Scotts well-stocked butcher counter is a meat-loving cook’s paradise, full of endless possibilities. Restaurantquality steaks, marbled rib roasts, and chicken — it’s all there at your fingertips, ready to turn into the meal of your dreams.

At Scotts, we recognise that our people are our greatest asset and that our success is attributed to the commitment and dedication of our workforce

Scotts supermarket produce section is known for having the finest top quality fruits and vegetables at the most affordable prices. Our experienced and skilled produce buyers hand pick our products to ensure the best quality and freshness-seasonally, we offer fresh fruits and vegetables from local farmers.

No one can remain totally indifferent to the pleasure of passing our bread counters and encountering that delicate and slightly inebriating fragrance that soothes the soul: fresh-baked bread.

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PROMO

The biggest challenge any shopper faces within Scotts is choice. Conad is one of our most sought after brands offering the best in quality and price.

Thanks to our tendency to choose high calorie snack foods like candy or chips to ease between-meal cravings, snacking has earned a bad reputation. But when your stomach starts growling hours before your next meal, a healthy snack is actually a good idea, to hold off hunger and keep energy levels high – at Scotts we offer the healthy option.

Richard Hill is the winner of the Scotts Supermarkets VW Polo competition. He was drawn from amongst thousands of participants who were given a competition ticket with every €40 spent at any Scotts outlet between March 5, and June 30. Richard is now the proud owner of brand new 2018 VW Polo model.

The presentation was held at the Scotts outlet in Burmarrad, during which Richard was presented with the keys to his new vehicle by Mario Said, Chairman Scotts Supermarkets and Chev. Maurice Mizzi, Chairman Continental Cars.

Commenting during the occasion, Mario Said remarked that “Scotts prides itself in an unparalleled customer service, offering exceptional products and a constant pursuit to go above and beyond the average supermarket.

He continued saying that “Scotts customers are the backbone of our business and that this competition was part of the organisation’s engagement with its customers in thanking them for their loyalty and giving something back in return.”

We take great pride in our quality and service as we promise to keep your taste buds tempted with each visit to our deli counter. Our deli selection features some amazing domestic and imported cheeses, as well as a large selection of fresh and tasty salads.

We also carry a delicious assortment of house specialty items such as in house made dips and stuffed olives.

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RECIPE

JERK LAMB CHOP & RICE erk seasoning is a bit of a cornerstone in Jamaican cooking.

Inspired by the (diluted and not-quite-authentic) patois and depiction of the Jamaican characters in Marvel’s Luke Cage, here’s a couple of recipes you could use to impress your friends and try a rather inaccessible cuisine in Malta. These recipes are the easiest recipes that we found, so do make sure to try them out. Let’s look at the lamb chops.

Before we start though, we should get a few things out of the way.

First, allspice is really important to Jamaican flavouring. Allspice dram, a kind of liqueur you can make over 2 weeks by mixing allspice, rum, and cane sugar, is also rather important. You could source it by importing a bottle of the stuff, but it might be easier to make yourself. We’ll cover that in the next issue.

Second, Scotch Bonnet chili peppers are hard to find. While the taste might be affected, we substituted with bird’s beak chili peppers which are 2-3 inches long and less than a half inch thick.

They really do look like the exotic but long beak of a little bird.

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The difference in ‘hotness’ (or the Scoville scale rating, which we would like to remind you is just a rule of thumb and not a standard unit of anything) was compensated for by having 3-4 of these chilli peppers instead. There was also a large chilli pepper, bought purely for decorative purposes from a local grocer. None too important, but it made for a better picture.

Third, the recipe calls for lamb chops, which is definitely not traditional Jamaican food, you’d find snapper, cod, goat, or chicken. In fact, chicken is what you normally season or marinade with jerk – and not lamb. Lamb chops might be a bit annoying the eat, since you need to work around the bone, but the result is worth it. The jerk is also modified for the lamb, by adding some soy sauce, which complements the natural flavour and aroma of lamb a bit better. The jerk marinade made here is excellent, we must admit, and definitely can be applied to other food as you see fit, so play around.

Without further ado, the recipe.

RECIPE

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RECIPE

ROSEMARY JERK LAMB CHOP INGREDIENTS

HOW TO MAKE IT

For the marinade: 1 medium yellow onion 5-7 cloves of garlic, depends on the size and your taste 1 tsp ground allspice 1½ tbsp soy sauce (the good stuff) A de-stemmed sprig of rosemary 1 scotch bonnet chilli pepper, or 3-4 bird’s beak chilli peppers. No stems.

2 scallions

1. Get the onion, garlic, scallions and peppers and chop them up fine. If you prefer using a food processor you can make a rougher cut.

2. Add them to a (large) bowl, sprinkle the rosemary, dust that allspice into it. Wet them with that soy sauce. That’s it, easy.

FOR THE REST Get the lamb chops, rub them into the marinade.

Wrap them in plastic, then refrigerate for about 4 hours. (You can make the rice in the meantime), maybe open a bottle of wine.

Once they’re done, remove all the vegetable bits from the marinated lamb chops and chuck them on the grill on high heat for 12 minutes, during which you should only turn them over once. You’re aiming for medium rare, no buts.

Season with salt and pepper, if you want, but they’re ready to serve..

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RECIPE

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RECIPE

KIDNEY BEAN COCONUT RICE INGREDIENTS

WHAT YOU’LL DO

250g of kidney beans 1 tbsp of vegetable (or olive) oil 3-5 cloves of garlic, to taste and size 2 scallions 400ml of coconut milk (unsweetened) 2 cups of long grain white rice (we used jasmine) 1 scotch bonnet chilli pepper, or 3-4 bird’s beak chilli peppers. No stems.

Freshly ground black pepper and kosher salt

1. If you’re using canned kidney beans (we did) you can skip this step. If not, you need to soak the beans overnight, then cover them with water in a decently large saucepan (which you will use to cook the whole dish in) and bring it to a boil.

Once it starts boiling drop the heat down to a friendly simmer. Keep stirring the whole saucepan until the beans are nice and tender – about forty minutes in. Drain, and then bring the pan to a medium heat.

2. If using canned beans, start by adding oil to the pan on medium heat, chuck in the scallions and the garlic, and when its all nice and soft you can chuck in the beans and coconut milk as well as the chilli peppers.

3. Start working on the rice, put it in a coriander and rinse it until the water is clear, then drain.

4. Stir the contents of the saucepan for a while until the milk is nice and thick.

5. Chuck the rice into the pan, chuck in an equal amount (2 cups) of water) and cook, without stirring, until the rice is tender. Add some more water and cook it more to make it a bit fluffier.

6. When done, show, smell, and season with salt and pepper.

TIPS These recipes are great in tandem, and even greater with a good beer to accompany the meal. The Brussels Beer Project beer Dark Sister is a nice, dark, chocolate/coffee tasting beer that pairs wonderfully with the umami and fresh coconutty flavours of these two Jamaican dishes.

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RECIPE

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PROMO

KINNIE he new brand identity, strongly reflected in new packaging designs, reinforces the brand’s premium credentials, inviting consumers to rediscover ‘The biggest flavour under the sun’.

T

“An intrinsic part of Maltese life, Kinnie will surprise and delight consumers with its new packaging and communications. This summer, Kinnie will be celebrating simpler times, drawing on its heritage as ‘The Mediterranean classic since 1952’,” said Maya Muscat Azzopardi, Brand Executive for Kinnie.

Susan Weenink Camilleri, Head of Marketing & Communications, said, “We have looked at world trends and listened to local consumers across generations and across the Maltese islands. The result is a redesigned brand that takes a positive step forward, while making a warm and nostalgic nod to the past.

The package line-up includes a new 1 litre bottle as part of our strategy to offer consumers more choice in line with evolving consumption trends.

“As we look towards further expanding Kinnie to overseas markets, this redesign indicates our determination to establish Kinnie as an equally loved brand outside Maltese shores.”

The Kinnie portfolio includes Kinnie, Diet Kinnie and Kinnie Zest, produced, marketed and distributed by Simonds Farsons Cisk plc.

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RECIPE

RECIPE BY

Liz Said

PEPPERS WITH OLIVES AND ONIONS INGREDIENTS

PREPARATION

16 ripe tomatoes 8 red peppers A bunch of fresh basil leaves, roughly torn into pieces 100g anchovy fillets, drained and cut into small pieces 4 tablespoons extra virgin olive oil 350g Kalamata olives

1. For the basil oil, put the basil leaves into a food processor with the garlic and seasoning. Process until the basil is finely chopped and with the motor running, slowly trickle in the olive oil and continue to blend until you have a puree.

2. Blanch the tomatoes, peel them and halve them and remove the seeds; roughly chop up and reserve 3. Slice the onions into 5mm rounds and spread out on a large baking tray lined with nonstick baking paper, separating them into rings. Sprinkle with the sugar and a generous pinch each of sea salt and freshly ground black pepper. Pour over the balsamic vinegar and olive oil and mix lightly with your hands 4. Preheat the oven to 200C, fan 180C, gas6; halve the peppers lengthways and remove the cores, seeds and white pith and place skin-side down in a shallow baking tray 5. Mix the tomato, garlic, basil leaves and anchovy pieces together in a bowl, then divide between the pepper halves. Drizzle with the olive oil and season 6. Bake the filled peppers for 35 minutes or until they are soft and slightly blackened around the edges, but still holding their shape. At the same time bake the onions, turning them and basting halfway through cooking 7. Leave the peppers and onions to cool. Arrange the peppers on a plate, scatter the olives and onions over the top and drizzle with the basil oil and serve.

Basil oil 30g basil leaves 2 cloves garlic 50ml extra virgin olive oil Caramelised red onions 5 medium red onions peeled 100g caster sugar 200ml balsamic vinegar 50ml extra virgin olive oil Sea salt Serves 8 people 30

CIBUS | JULY 2018

EvEryThing you nEEd To Enjoy YOUR HOME & OUTDOOR SPACE IN STYLE AND COMFORT

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They also come with a storage cabinet below.

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Colour: Black Powder Coated Cooking size: 64 x 39 cm Dimensions: 128 x 48.50 x 108 cm Suitable for: Gas

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FEATURE

THE CATCH walk, through Spinola, past a roundabout, and up my way to the fountain-crowned roundabout in front of the Hilton. It’s the 27th of June, and a guest and I are making our way through its lobbies and gardens to The Catch by Merkanti, a seasonal summer dining experience offered by the Hilton. As the name would imply, seafood is the order of the day. My lovely guest picks up on this, looks over at me, and I remember.

She doesn’t like fish.

Guests were offered complimentary drinks by staff in lovely lilac shirts with sea-blue trousers held up by matching suspenders. The drinks? A tall, orange drink – an Aperol Spritz, and a stout, lime coloured drink in a tumbler – lemongrass gin coolers with fresh ginger and a perky slice of lime on the rim.

For a while, the guests mingled, up until their attention was drawn to Executive Chef Eddie Sharkey, an affable Scottish chef that announced the stars of the evening – the food – to all present.

First, rounds of appetisers and starters via tray service to nibble on, alleviating any excessive queuing for the octopus and tuna carpaccio. The carpaccio could be had with an option of kimchi, thousand island sauce, olive oil, and lemon, of course. The trays full of starters made their way around the guests, gliding on the waiters’ trays. Mussels, which were fine, arancini with squid ink, which were a treat, and prawns with chorizo which were a real delight.

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FEATURE

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FEATURE

Eventually, it was time to move back to the table. The mains arrived, three cuts of white fish on a plate, gathered around a small collection of mashed potatoes with asparagus and bok choy, altogether joined by a sauce that proceeded to be present in every bite.

It sounds silly, but I kept checking her face. The Catch cater to those that don’t like fish, but that evening was hardly the right occasion.

What followed next was truly wonderful, a plate from Pastry Chef Otis Caruana, artfully presented and a playground for the fruity sorbet, the ruby chocolate and the other little teases of flavour it was plated with.

Then the coffees were served, the evening drew to a close, and we all went on our ways back home. My guest looks at me, smiles, and says, “That was really nice.”

She wasn’t wrong.

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FEATURE

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RECIPE

TOMATO, SPIRALISED VEGETABLES, HUMMUS AND BEAN SPROUT WRAP INGREDIENTS 4 fajitas, tortillas or wraps 1 carrot 1 courgette 1 tomato 200 g cooked chickpeas 50 ml Borges olive oil Onion or soya bean sprouts A handful of walnuts Salt

Starter Easy Serves 4 20 minutes

METHOD 1. Crush the chickpeas with some olive oil, a little salt and some of the water used to cook the chickpeas. When you’ve got a smooth hummus, spread it on the tortillas.

2. Chop up the walnuts and sprinkle on top of the hummus. Slice the tomatoes and place on top of the chopped walnuts. Spiralise the courgette and carrot and arrange on top of the sliced tomatoes.

3. Finish off with the onion or soya bean sprouts and a few drops of olive oil. Roll up and you’re good to go!

HINTS If you’re pushed for time, you could buy readymade hummus.

LOCAL

THE NEW ORGANIC SCENE IN MALTA WORDS BY

jamie iain genovese CIBUS | jUly 2018

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LOCAL

hat didn’t deter jeremy Cassar, the great grandson of a child orange salesman that made Marsovin what it is today by persisting to deliver wine during the war, who, as Ceo, geared the company to launch their premium wine Marnisi as a fully certified and labelled organic wine. To launch, a few members of the press were invited to the marsovin cellar and wine bank, where internal and club-member wine tastings are held. The cellar, located in marsa, was home to a bright evening in a place that i only previously knew as where i passed through to pick up my sister from MCAST. much to my pleasure and surprise, The Mediterranean Culinary academy made the evening’s menu and paired it with the wine’s that we would be tasting, or rather enjoying, as we better explored the nature of organic viniculture. For greetings, we were to enjoy a glass of Cassar de Malte, a sparkling white wine made using the traditional methods from the Champagne region (a process that is laborious and requires constant manual attention as well as a very limited production scale of a few hundred bottles at a time) and ‘aubergine caviar’ blini with labneh and mint. aubergine caviar not using fish products at all, but rather a creative use of the texture and flavour of aubergine to reimagine the ‘idea’ of caviar.

Like the certification process, for example. The long, arduous, and thorough certification process. samples were routinely sent to laboratories in germany for analysis, laboratories that were contracted by malta Competition and Consumer affairs authority. samples that weren’t satisfactory would require that the process of developing the organic wine, a process that takes years, would begin again. The 2.8 hectares dedicated to making the Marnisi have now become the largest area in malta dedicated to the growing of organic grapes on organic vines.

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PHOTOS BY JAMIE IAIN GENOVESE

LOCAL PHOTO BY MICHAEL CALLEJJA

after everyone could be seated, and the conversation began to unfold, we were all introduced to the first course. The course was had with a 1919 white wine, and while the vegetarians had the option of a cucumber and granny smith apple salad with a pistachio puree, i myself had the added pleasure of also tasting a red bream carpaccio. it was after this that we would finally meet the star of the evening, the organic Marnisi. The 2016 vintage would be the first vintage to achieve recognition as a fully-certified organic wine. Characterised by the rather warm and exceptionally dry winter followed by a mild (well, by malta’s standards) summer. The excellent maturation of the grapes allowed for some rather ‘complex’ tastes, as if you could taste a three-course meal in a single glass. This was, no doubt with some difficulty, was successfully paired with a thick, also organic ribeye adorned with a jus of mixed berries, bedded on a potato puree – cutting through the sweet and savoury were the powerful charred onions and pickled shallots that balanced the whole dish with the balance of an olympic gymnast. There was a vegetarian option, and i recall two things: that it featured beetroot and was rather lovely). after some more pleasant conversation (and prodding of mr.

Cassar for fond memories, experiences and tastes in foreign wines, and, surprise surprise, the World Cup) we reached the dessert. For dessert was a small bowl of carob and almond biscuit, a chocolate and amaretto cake, cherry-infused mascarpone and cherries poached in the dessert wine: Guze. no wonder it tasted like a match made in heaven; tart and sweet flavours that weren’t saccharine but simply vivid, like a creamy Rothko painting that diffused into your face with each bite. a stretched metaphor, i’m sure, but the most accurate i can give without you being there to taste it with me.

There is good in malta, at both marsovin and The mediterranean Culinary academy, the kind of good worth exploring.

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SHOP

GREEK STYLE YOGHURT Pascual Greek style yoghurts are made with high quality natural ingredients and have no preservatives. Enjoy their super creamy texture and unbeatable taste in three different flavours : Plain sweetened (Natural), Vanilla (gluten free) and Fruits of the Forest (gluten free). Indulge in the creamy and heavenly goodness of Pascual Creamy Delight Greekstyle Yoghurt.

Its rich and premium quality taste, perfectly complements your favourite cereals, nuts and fruits. You can find Pascual Greek style yoghurts at your preferred supermarket or convenience store. Follow us on Facebook to find out more: www.facebook.com/PascualMalta

YOuR ITALIAN SuMMER Sammontana’s event ‘Your Italian Summer’ held at Splash & Fun Malta on the 23rd and 24th was a great success! The Sammontana event was full of excitement with fun games such as Dart Football , Twister, marble games & song guessing!

Splash and Fun was glowing with various sammontana branded fun gadgets such as oversized ice-creams and even an oversized deck chair, which was very popular with guests taking fun photos on it. Every participant who enjoyed these activities was given a coupon which enabled them to purchase a Sammontana delicious ice-cream for only €1.

Sammontana always manages to bring a smile in the life of all the people around the world giving them good and fulfiling products. Follow us on Facebook to find out more: https://www.facebook.com/SammontanaMalta/

MAKING THINGS BETTER At Provamel we like to promote a positive way of life. That’s why Provamel is Pro Organic, Pro Plant-Based, Pro Local Fields and Pro Happy Animals.

PRO ORGANIC Everything we make is organic certified and GMO free, which means less pesticides and antibiotics in your body and our soil. Pro getting there greener.

PLANT BASED LIVING WITH GREEN VIE:

PRO LOCAL FIELDS When it comes to sourcing our soya, oats, rice and almonds, we choose small farmers over the global market & buy from local organic farmers in Europe.

The Mediterranean diet is about eating plant based foods, savouring your meals with good company, and participating in physical activity. No wonder it’s linked with all sorts of benefits. Green Vie is inspired by the Mediterranean diet focusing on plant based nutrients all around us, we developed a product line based on the benefits of plant powered foods. Increasing your plant power is a delightful way to take care of your wellbeing, your body and the planet, too.

PRO ANIMAL WELFARE We love all creatures great and small. Since Provamel is 100% plant-based and vegan, you’ll find animals in our homes and on our laps, but never in our products.

All our “cheese” alternatives are: GMO Free, Dairy Free, Soya Free, with Coconut Oil, Gluten Free and Lactose Free.

PRO PLANT-BASED SINCE 1983 All of our products are 100% plant-based. The production of plantbased food requires less valuable resources. In fact, compared to dairy milk, our soya-based drinks use 2 times less land, 4 times less water, and 2.5 times less CO2.

Provamel products are even produced in a CO2 neutral way.

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