Delicious No 23

susurrus.com.mt

issue 23

Flavours of Spring

issue 23

Flavours of Spring

Mob: 7927 3083 107 Triq Il-Qaliet, Marsascala Opening Hours: Monday to Saturday 8.00 - 19.00 Sunday 8.00 - 15.00 Sunday Restaurants Deliveries

Free Delivery Across Malta to Households and Restaurants

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The COVID-19 pandemic, the impact of the war in Ukraine, the spike in raw materials and lack of human resources are just a few of the challenges the food industry is currently facing. for the faint-hearted, and yet the industry

notwithstanding lack of human resources, there are talented people that are

to lessen food waste and increase product

issue 23 Publishing Editor Omar Vella | Design Robert Caruana

Union Print Co. Ltd. | Proof Reading Ramona Vella Cini

Susurrus

Disclaimer:

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Endo Kazutoshi immersed into the world of the centuries-old Edomae style of sushi -

or the art of pressing Nigiri, but also the beauty of balance: the space

guest dining experience at his debut restaurant in The Rotunda.

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Endo at the Rotunda is home to the award-winning cuisine of Chef spirit of omotenashi - the art of hospitality rooted in empathy towards one’s guest.

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used, ensuring the cooked rice has the perfect PH, and guests can feel each yielding grain on the tongue.

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winning architect Kengo Kuma has created a discreet,

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Interview with

experience Fernandõ Gastrotheque is home to some mind-blowing seasonal dishes which are all complemented by to choose from.

sourced from local reliable farmers and food producers.

what makes the place stand out of such a busy crowd.

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In what way does the place stand out of such a busy crowd?

At Fernandõ Gastrotheque we present our patrons with a range of focus by local, fresh and seasonal produce. The food is complemented by

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experience

represents my philosophy, my ideas which are transposed in unique dishes such as the dry aged duck tartar, the young

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experience

Fernandõ is a gastro concept that brings together allurements of classic combined with foreign elements. The menu complemented with high quality imported products.

Tell us about your latest menu.

light and refreshing seafood dishes ideal for the summer season.

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experience

course.

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happiness in a

Interview with Antonio Cicero & Roberta Corradin

happy nostalgia for him. One of his fondest, most abiding next door, who moonlighted selling gas cylinders stairs.

philosophy of elegant simplicity. His approach to cooking, coupled with a strong focus on

ensured the restaurant quickly became a local

depending on the day’s catch and market suppliers and day boats with many of the region’s

Acreide or yellow tail stewed with potatoes and capers, or

concise and compact list at the lowest possible prices, the ethos is that drinking

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happiness in a

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happiness in a

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What makes hospitality and happiness the fundamental ingredients at il Consiglio di Sicilia?

the state of perfect well-being of a newborn baby who the mother has just fed. According to the Italian a prominent feature in Italian culture.

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happiness in a

I recently read that your dishes are based on the principle of elegant simplicity.

Can you elaborate on that?

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opposite of shabbiness and is naturally elegant.

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happiness in a

In what way was il Consiglio di Sicilia born out of an act of love?

In so many ways!

In what way has obsession with your motorbike and the economics of maintaining it that forced you to pursue a career in the food industry? support my passion for motorbikes. A friend used to work as a waitress in an agriturismo (kind of simple rural

exams and get my degree.

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happiness in a

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Why are culture and art a match made in heaven with food?

all the pleasures of life, and food is certainly a daily one. From what I see

elegance of my cuisine.

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!"#$%&''

IN THE NAME

Interview with

Alex Nietosvuori is the chef and co-owner of one Michelin-starred Restaurant, Hjem, in Hexham, Northumberland.

He spent three years with chef Daniel Berlin at his two-Michelin starred restaurant, Daniel Berlin Krog, in

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where he remained for ten months.

suppliers and harnessing the produce and ingredients around them, the idea of Hejm was formed, and it

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!"#$%&''

IN THE NAME

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a career in the kitchen?

rather than being in the kitchen itself. Once I started

that this was my career. Now I can’t think about anything else but cooking when I am in or out of the kitchen.

we cook is all sourced locally so it would be unfair

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!"#$%&''

IN THE NAME

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in Northumberland isn’t as hard as it is at home in

us this opportunity.

Growing up and working for so many years in the point where I wanted to try something new. I much more that I hadn’t had the chance to try and America and see a whole new way of approaching

Can you elaborate on that? my own restaurant. It sounds easy, but it really isn’t.

other trials that come with a professional kitchen. I am

I guess owning and running your own restaurant isn’t

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!"#$%&''

IN THE NAME

eat this style of food, so the chances were that other

our dining room. I wanted a big open kitchen, so I started knocking walls down to get it. The more walls I knocked down, the more apparent that the

Northumbrian, so it felt like the perfect name for a restaurant run by Ally and me, bringing our two homeliness and hospitality we wanted to bring to our guests.

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!"#$%&''

IN THE NAME

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!"#$%&''

IN THE NAME

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about building on the restaurant and the business we

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Food and Mood There are various ways that food can affect how a person feels, just as how a person’s feeling might have an impact on what foods are chosen.

Some of the mood effects are due to nutrient, content, but most of the effects are due to existing associations of foods with pleasure and reward (such as chocolate). Some foods also have a religious, When an individual does not eat enough nutrient-rich foods, the body may lack important their energy, mood, and brain function.

A person should aim to get the vitamins and minerals from eating a healthy, balanced diet with plenty of fruit and vegetables.

Research suggests that diets containing omega-3 fats may help to reduce low mood states in adults.

Therefore, it is important to include rich sources chia seeds, and walnuts), in the daily diet.

Feeling good comes from a diet that has enough

healthy choice carbohydrate (wholegrain cereal, wholemeal pasta, brown rice, wholegrain couscous, hulled barley) at regular times to keep blood glucose levels stable. For instance, eating breakfast is a healthy habit and a good way to start the day of including the necessary carbohydrates after a night’s sleep!

Not having enough carbohydrates in the diet has been linked to ‘carbohydrate cravings’ which will ultimately affect mood. As a rule, the daily recommended portion of fruits and vegetables and wholegrain cereal foods, with some protein foods, supply of nutrients for both good health and good mood. Engaging in a healthy dietary pattern is a good start to improving your mood.

Dietary guidelines for Maltese adults: Healthy Eating - the Mediterranean Way (2015): https://deputyprimeminister.gov.mt/en/ health-promotion/documents/library/publications/healthy%20plate%20 en.pdf : Accessed 15/2/2022

Superintendence of Public Health

T

he Terrace at Rampila is on the original gun emplacement overlooking the defensive ditch and the entrance to the City of Valletta.

The position, completed in 1582, was connected with the Cavalier of St. John and was designed to be pivotal part of the defence of the city against attacks from the land.

Together with the Cavalier of St. James, facing from the opposite commanded the approaches to Valletta.

Today St. John’s Cavalier is the seat of the Embassy of the Sovereign Military Order of Malta while the passage way to the middle wing is where the Rampila Tunnel Restaurant is situated.

Alongside the Rampila Wine Bar is what remains of the linking tunnel between the two Cavaliers.

Rampila Restaurant today dedicates itself to an entirely more peaceful purpose of offering hospitality in this historic and iconic location.

Bon food concepts combined with a are the fundamental ingredients out of such a busy crowd. Delicious recently caught up with Chanise who shared with us the what makes

out for in their summer menu.

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Cooking starts from the purchase of high quality ingredients sourced from reliable suppliers. Ingredients which are entrusted in the hands

classic breakfast dishes, going on to homemade pastries, of which our

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Bon

nothing brings people together like food does.

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NEW

PEANUT BUTTER of goodness.

gozo,love love food, lovelove Gozo, food, enjoy Country Terrace enjoy Country Terrace

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Country Terrace Lounge Bar & Restaurant

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CELEBRATING

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Interview with

and his plans for the future.

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In what way has your grandmother injected food DNA into your body and soul?

called asopao de pollo. My grandmother was a great chef, and my great-aunt was her sous chef. Gathering at my

Is it fair to say that your career is rooted in food?

take me out to eat. They were really big foodies. They would challenge me. They would make me eat things that a typical tween or teen would not eat such escargot. Uncle Donald He would make me eat raw clams and oysters because he said, if I’m going to culinary school, if I want to be a chef, I need to know what things taste like.

Tell us about rice culture

going to a culinary school? of the strongest ingredients to connect the world. for me. Also, looking back, being black in the restaurant industry is also tough, so saying I went to the Culinary

do show you food through a bunch of lenses.

as a life changing experience?

see new players, new chefs and new concepts in the industry.

I take it day by day and am currently focussing to be more on TV as well as come up with new books.

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CELEBRATING ()*%)+,(-./%-0%1*-12*

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Udon Noodles

With Edamame and West African Peanut Sauce

RECIPE 6-8 Servings

Ingredients

Method

2 tablespoons olive oil 1 teaspoon cumin 1 ½ cups medium diced white onions 1 cup large diced carrots 2 plum tomatoes, chopped ½ cup small diced celery 2 cloves garlic, minced 1 bay leaf ¼ cup chopped cilantro 2 bird’s eye chili, seeded and minced ¼ cup fresh lemon juice ¼ cup tomato paste

Heat the olive oil in a medium 8-quart pot over medium heat, add

2 quarts vegetable stock 1 pound udon noodles 1 cup edamame, boiled in salted water for 5 minutes

well blended. Increase the heat to medium-high to bring the sauce to a simmer. Cook for 45 min. smooth. In a medium 8 quart pot bring water to a boil and cook noodles and add directly to peanut sauce tossing to coat. Plate the noodles and top with edamame.

Gullah Shrimp Burgers

RECIPE Main Serves 6

Ingredients

Method

2 pounds shrimp, peeled and deveined 2 celery stalks, chopped 2 medium eggs 1 bird’s eye chili, seeded and chopped

Place 1 ½ pounds of the shrimp into a food processor. Add celery,

seconds) pulses.

¼ cup panko 1 lemon) ¼ cup chopped parsley ¼ cup chopped scallions kosher salt fresh ground black pepper

½ teaspoon of salt and ½ teaspoon of pepper.

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6 potato slider buns

Place the burgers on the potato buns and serve.

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Bebop Chicken Chili

RECIPE Makes 2 quarts; 4 to 6 main-course servings

Ingredients

Method

1 tablespoon olive oil 1 large onion, diced 2 teaspoons kosher salt, or more to taste 2 tablespoons minced garlic 2 red bell peppers, diced 1 poblano pepper, diced 1½ pounds ground chicken ¼ teaspoon ground cayenne ½ teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon dried thyme

Heat the oil over medium-high heat in a large Dutch oven and add the onion when the oil begins to shimmer. Sprinkle with ½ is translucent. Add the garlic, bell peppers, and poblano and cook

as it cooks.

the heat to medium and cover the pot. Simmer the chili to let

can black beans, rinsed and drained 2 tablespoons dark brown sugar 1 bay leaf 2 teaspoons Worcestershire sauce

immediately.

2 cups chicken stock ½ teaspoon freshly ground black pepper, or more to taste

quality.

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Why is raising awareness on the local agricultural industry today important more than ever?

an important agricultural industry?

in itself. There is much for us to be proud of, that despite the inherent challenge our local industry faces due to the limited land we nurture high quality produce that aught as a cost, and our local produce can not compete with foreign imports when it

that of bringing together major stakeholders in the Agriculture and Fisheries sectors,

farming community, as well as producers, to inform and communicate to the general public about the industries’ products

Interview with

Dr Anton Refalo

In what way will the AgriFair be “a living

has to be made to highlight the quality that our own home grown produce represents.

This is becoming more important today

ensure security of supply of foreign produce and robust local agricultural sector ensures that we are always prepared to cushion the shocks in the global markets. This is a one for cows and one for sheep and goats.

How will the event help promote the “farm-to-fork” concept?

to small and medium sized enterprises,

features that will be represented at the fair in one way or another showcase the farm the display of by-products.

reach of AgriFair in the coming years?

and project to be able to organise another one in the coming years which may be

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Octopus & Squid

RECIPE Ingredients

Method

1 cup red wine 2 garlic cloves Pepper corns 2 bay leaves Zest of an orange 1 star anise

Prepare a cooking liquor with the red wine, garlic cloves, pepper

1 shallot Bell pepper 2 garlic cloves Small glass white wine Fresh basil leaves 8 black olives 1 spoon Maltese capers 8 cherry tomatoes, halved

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star anise, bring to the boil and set simmer.

Meanwhile split open the calamari, wipe dry with kitchen towel, cut into small slices.

Heat up the olive oil in a double for a couple of minutes, season with salt and pepper.

mering liquor adding more water when necessary.

of olive oil, salt and pepper. Grill on octopus is crispy.

peppers, cook for a minute or 2, splash with the wine and simmer for further 2 minutes. Swirl in the sauce, olives and cherry tomatoes.

h o Ola la! on whiskies and gins which are complemented with an

Annunzjata building in Balzan concept which marries premium and rare spirits with good food.

includes an in-house cigar room.

seasonal dishes which include: local dried fried cheeselet fried curry bread, Bao Buns with pulled quail and scallions.

Guests can also enjoy the famous charcuterie board - which

also stresses on natural, sustainable food, sourced from local reliable farmers and food producers and a small circle of importers.

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gastronomic philosophy. His philosophy focuses on new

based on the principle to keep it simple, exalt the beauty in

homemade dark chocolate, with chilies, cardamon and mandarin and pistachio.

Food and high quality spirits are well complemented by glamour and chic where elegance and luxury are exuded.

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As part of the management’s mission to

not to be missed. The food, the spirits, together to make sure you will not be disappointed.

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Mob: 7927 3083 107 Triq Il-Qaliet, Marsascala Opening Hours: Monday to Saturday 8.00 - 19.00 Sunday 8.00 - 15.00 Sunday Restaurants Deliveries

Free Delivery Across Malta to Households and Restaurants

susurrus.com.mt

issue 23

Flavours of Spring

issue 23

Flavours of Spring