WANTED ISSUU04

Issue 4 DEC ‘2016

festive plum

pudding pg 63

know thy food & wine.

Take a Free Copy [ HOW TO ]

PAN roasted duck breast by

rdi

alisson azzopa

pg 40

All about the bubbly.

The low down on Champagne and Prosecco

p58

A

traveller's

p er s p e cti v e

NYC

#Contents

04

16. This issue’s heroes

WANTED MAGAZINE

know thy food and wine.

" peoplelovewhoto EAT a re a lw a y s th e

"

B E S T PE O PL E - Julia Child

A breakdown of this season’s main stars.

19. The chef kings

Four of Malta’s most celebrated chefs bring you their versions of the ideal Christmas day lunch, using seasonal and local produce.

56. The best Christmas lunches

Awesome Christmas lunches to check out if you’re not in the mood for cooking at home.

69. Wine update Everything you need know about the excitable bubbly.

31. Get ready

76. A clear breath of nature

49. Swinging sides

86. Table update

Inspiring Christmas meals and mains to get excited about.

Don’t let your mains down with boring sides.

Recipes to balance your meal.

54. Fresh fish delish

Azzopardi Fisheries offers ideas on how to lighten up your Christmas courses with fresh fish.

Find us on Facebook: wantedfoodmagazine

ARE YOU READY? >>

Sorelle Bronca: A journey of remarkable women.

Get your Christmas on in a big way with our truly inspirational table setting ideas.

90. A traveller’s perspective Lisa Borain visits the Union Square Greenmarket in NYC.

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Cook Charlene Bugeja's menu All vegetarian; Boston roast, lentil & stilton lasagne, roast parsnips, and Italian spinach.

63

Plum pudding Charlene Bugeja's delicious plum pudding with a honey and butter sauce.

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Alison Azzopardi’s duck Pan roasted duck breast with mashed potatoes and a red currant & thyme jus.

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56

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de Mondion's Christmas de Mondion Restaurant's amazing Christmas lunch menu.

Best Christmas lunches Restaurant Christmas lunch menus to consider.

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Chef James Bartolo’s menu Crown roast of pork, red onion & goat`s cheese tarte tatin, potato & Jerusalem artichoke gratin, with root vegetables, and Brussels sprouts.

your

luxury moment.

www.delicata.com

LIVE LIFE THE GRAND WAY WITH MALTA’S GRAND WINE. GRAND VIN DE HAUTEVILLE

BY MALTA’S FOREMOST WINERY.

51

44

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Bishop The perfect Yuletide warm port-based drink.

Italian spinach

Cook Charlene Bugeja's swingin' side.

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Elvis Aaron Maricchiolo’s lunch menu Steamed Awrat with fennel & onions, and an authentic Norwegian gravadlax with red peppercorns & dill.

50

49

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Peach, shallot & tomato salad Chef Noel Azzopardi’s unique side to complement pork with some sweet.

Potato & Jerusalem artichoke gratin Chef James Bartolo’s innovative take on potatoes.

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Swinging sides Don’t let your mains down. Keep your side dishes strong.

#Editor letter Apart from that marvellous moment when there’s a nation-wide unanimous agreement that it’s officially summer in Malta, my other favourite time is definitely the Christmas spirit moment. The lights bling on in the villages, the music begins to blare in the streets, and the shop fronts are all decked out with yuletide cheer. The food is probably one of the most exciting aspects for all of us.

We have made a vigorous effort to embody that in this issue of Wanted - from the best chefs bringing us their ideal Christmas menus and the ins and outs of the excitable bubbly - to lovely table setting ideas. The talented contributors have worked hard to be creative with their dishes, incorporating the traditional with the contemporary. It’s been a fantastic year for Wanted - from issue 1 in April to our last issue of the year now. We look forward to welcoming in 2017 with more great food, wine, and home entertainment inspiration. From all of us at the Wanted team, Merry Christmas and Happy New Year to you all!

Contributors: It's all about them.

Noel Azzopardi

Kevin Bonello

Victor Borg Executive Chef, Adesso

Charlene Bugeja

Executive Chef, Hotel

Executive Chef, Xara

Restaurant

Home Cook

Juliani / Zest Restaurant

Palace Relais &

Alan Carville Alison Photographer Azzopardi Chef, Trabuxu / Il Pup

Tonio Lombardi Photographer

Georges Meekers Wine Guy

William Rizzo

Elvis Aaron Maricchiolo

Brand Executive, Farsons

Executive Chef, Ta’Xbiex

Beverage Imports

Waterpolo Club

Châteaux, Infinitely Xara

Wanted Team Publishers Chris Psaila Lisa Borain

8

Editor Lisa Borain

Designer Jonathan Bajada

Art Director Chris Psaila

Photography Alan Carville Tonio Lombardi

For advertising booking contact us on:

info@wantedfoodmagazine.com

Reproduction in whole or in part without written permission from the publisher is prohibited. All rights reserved. Dates, information and prices are believed to be correct at the time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. Neither the editor nor the publisher accept responsibility for any material submitted, whether photographic or otherwise. While we endeavour to ensure that the organisations and firms mentioned are reputable. The editor can give no guarantee that they will fulfill their obligations under all circumstances. © 2016

Find all Wanted recipes at wantedfoodmagazine.com Visit our Facebook page for regular updates: facebook.com/wantedfoodmagazine

GEMMA GEMMA COLLECTION COLLECTION

#Competition

Win With

Passione & Sentimento Win this Passione & Sentimento wine pack of 2 from Famiglia Pasqua, featuring Romeo & Juliet’s wall in Verona on the label, courtesy of P. Cutajar & Co. Visit www.wantedfoodmagazine/win to enter to win.

Santé hand-blown crystal glass DECANTER Win this Santé hand-blown crystal glass wine decanter with a beveled neck, courtesy of BUTLERS. Visit www.wantedfoodmagazine/win to enter to win.

The lucky and lovely winners of last issue’s competition are: Jessica Cassar: The Täljsten Whisky on the Rocks rocks, courtesy of Dical House.

Madeleine Fenech: Pols Potten Afresh large set of 4 bowls, courtesy of LOFT. Jeremy Camilleri: Box of organic veggies, courtesy of InCampagna.

1

2

Sayonara to skimmed

In recent years, the Food Standards Agency has recommended that toddlers switch to semi-skimmed milk from the age of two, as part of efforts to prevent obesity. Recent research suggests that children who drink fullfat milk until the age of at least six are likely to grow up slimmer.

The prodigy

17-year-old prodigy chef Flynn McGarry is opening his first permanent New York City restaurant, an eight-seat tasting menu counter in the back of Kava coffee shop. While other kids were exploring video games, McGarry began cooking at age 10 and appeared on the cover of the New York Times magazine at age 15.

3

The Riedel Paloma decanter

It just keeps getting better… A variety of the wine’s winged dove, the Paloma is a bird with a curvilinear form that lends itself well to this stylish decanter.

As with the swan, wine is poured into the widest opening in the “tail” of the vessel and poured from the narrower curved neck. The “tail”, a natural hand-hold, enables a sure grip, and the slender, angled neck with its elliptical mouth provides a perfect dripless pour. Mouth-blown and made of lead crystal, the Paloma holds a standard 750ml bottle of wine. Find it at Coccinella, St. Julians. Facebook: La Coccinella.

5

Loft is getting loftier

LOFT, one of Malta’s leading interior design and furniture boutiques has announced that some exciting changes are happening at its store. The Naxxar-located boutique has expanded its store by 75%. Customers will now be able to find delicious coffee, tea and other beverages, as well as artisanal snacks at its new café, which will be located on the ground floor of the new side of the store. In addition, among the brilliant range of brands already available, LOFT will be adding some big international brands to its collection such as Gubi, Objet de Curiosite and Branco sobre Branco.

4

We knew it.

Just recently, Pennsylvania State University conducted a study with 80,000 Chinese adults, which yielded the result that a pint or two of beer a day could help reduce the risk of having a stroke or developing cardiovascular disease. The discovery indicated that a moderate daily alcohol intake (most visible with beer) helps slow the decline of high-density lipoprotein (HDL), or “good” cholesterol. This is why we should drink beer every day.

13

A new take on tradition

6 7

Il Pup

The owners of Rocksalt, Sliema bring us this sweet little Valletta pub that offers exciting new flavours to the city. Delicious nibbles are served with drinks all day, and an authentic pub menu is available from noon till 3pm, and from 6.30-11pm. The place also has a private dining space upstairs, which is excellent for group functions for up to 25-30 people. Go check it out. Facebook: Il-Pup.

White truffles anyone?

de Mondion at the Xara Palace in Mdina is holding an exclusive White Truffle Wine Event on December 16th.

The menu includes dishes such as the organic risotto with guanciale, 24-hour cooked beef shin, and the pear polenta upside-down cake - all incorporating white truffles, of course. xarapalace.com.mt

8

The ultimate experience

The Dom Pérignon P2 Ultimate Experience at the Château de Versailles offers diners the opportunity to drink the Second Plénitude of the 1998 vintage with a 10-course menu designed by Alain Ducasse at the chef’s Ore restaurant within the château itself. Impressed yet? Ducasse and Geoffroy have taken the dinners served during Louis XIV’s reign as inspiration, from the sequence of dishes to the ingredients used, while bringing everything up to date for contemporary tastes. Dom Pérignon P2 Ultimate Experience at the Château de Versailles, for two to 30 guests, price on application, +33 130 841 296, evenement@ducasse-chateauversailles.com

9

Waterpolo Club

You know when you’re trying to think of somewhere to go where people smile at you, the food tastes good, and the ambience soothes your soul? Think Ta’Xbiex Waterpolo Club. taxbiexwaterpoloclub.com

15

theTaste that brings us together

/kinnie.mt

#kinnie #nothinglikeit

christmas / wishlist

YOU NEED IT.

5 really cool kitchen things you need right now.

1

2

KitchenAid toaster

Sexy, right? Some even refer to it as “The Mother of All Toasters”. This gorgeous KMT2203CA KitchenAid twoslice toaster is as smart as they come.

Experience the keep-warm feature that keeps the bread’s heat for up to three minutes upon completion. An autofeature lowers the bread into the racks that self-centre upon sensing bread in the slot, and then carefully lifts bread as soon as it has reached the toast level of your choice. Toast will never be the same.

Find KitchenAid at Forestals.

3

Kilner Butter Churner

Even if you don’t actually need a butter churner, it just looks so cool.

If you’ve ever made butter using a mason jar, a marble, and some heavy cream, this is basically the same thing, but less labour-intensive.

You can have fresh, handchurned butter in just minutes by using this crank. www.kilnerjar.co.uk

4

Bear Paws pulled pork shredder claws

Step aside Wolverine. Pork shredding has never been easier… or more fun.

Just be sure to keep them out of reach if you have little ones around, lest they think these are toys and not literally meat-shredding claws. www.bearpawproducts.com

5

Rocket Espresso Appartamento

Okay, there’s espresso making, and then there’s Espresso Making. Who says you need counter space for serious coffee?

Rocket brings their outstanding handcrafted quality to the urban dweller with the aptly named Appartamento Espresso Machine.

Featuring Rocket’s tried-andtrue heat exchange boiler and E61 group head pairing, you’ll be pulling shots and pouring lattes in polished style. Email rocketinmalta@gmail.com for trade enquiries.

Coravin

Pour wine by the glass without pulling the cork. Whaaaat?

Leading wine collectors and sommeliers have been talking about Coravin - the innovative device that allows wine to be poured without disturbing the ageing process. Founded by oenophile Greg Lambrecht, this gadget means that any wine can be enjoyed over years, rather than having to be drunk immediately once opened. www.coravin.com

17

Since the meat is low-GI, it can help keep insulin levels stable.

THE TURKEY

One kilogram of roasted light turkey meat offers

more than 266 grams of protein. The same serving size of cooked dark meat has slightly less - 254 grams.

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Contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system.

Seasonal

The s l e s s ru B sprout

ts u o r p s f o g in v more s e An 8 0 g ser m i t r u o f c o n t a in s an orange. n a h t C n i itam v

There are more than 9,000 ways to cook a sprout. Some examples: Dijon-braised, balsamic-roasted, cherry-glazed, sweet and sour ... and Brussels-sprout-with-grapes bake.

The freshest sprouts are green with a white base. If they are slightly yellow or brown it means they’re getting old.

THE

POTATO

H ig h in fi b r e , it of fe rs

si gn if ic an t pr o t e c t io n ag ai ns t ca rd io va sc u la r di se as e an d ca nc er .

Has been cultivated for at least 4,000 years and is believed to have originated in the Andean Mountains of South America.

Excellent source of vitamin C (45% of the DV), which is more vitamin C than one medium tomato (40% DV).

19

Fine Food

01

ROAST PORK BELLY

Noel Azzopardi Executive Chef, Hotel Juliani/Zest Restaurant Photography: Alan Carville Plating: Silver platter, wooden plate, grey stone bowl, small black bowl, black candlestick and red candle, pine flora, and red berries, all from BUTLERS.

Cinnamon & strawberry mulled wine

TURKEY GYOZA

20

Fine Food

RECIPES ON PG 26>>

Olive oil pistachio brownie

the CHEF KINGS

Peach, shallot & tomato salad

Four of Malta’s most celebrated chefs bring you their versions of the ideal Christmas day lunch, using seasonal and local produce.

21

Fine Food

02

Kevin Bonello, Adrian Bonello & Otis Caruana Xara Palace Relais & Châteaux, Infinitely Xara Photography: Alan Carville

Slowroasted pigeon

Baked apple tarte tatin with cinnamon 22

Fine Food

Salt-baked red beets

Caramelised shallots & confit carrots

RECIPES ON PG 27>> 23

Fine Food

CROWN OF PORK

03

James Bartolo Radisson Blu Resort & Spa, Golden Sands Photography: Tonio Lombardi Plating: Backdrop sisal rug, silver platter, ceramic teal bowls, white bowl, copper cup, seed ornaments, and flora from LOFT. Copper ornaments and baubles from Next Home.

24

Fine Food

brussels sprouts with bacon

Roasted root vegetables

potato & jerusalem artichoke gratin

Red onion and goat`s cheese tarte tatin

RECIPES ON P7 28>> 25

Fine Food

04

Victor Borg Executive Chef, Adesso Restaurant Photography: Alan Carville

Stuffed quail

26

Fine Food

warm salad of Burratina

27

Fine Food 1 tsp fish sauce drizzle sesame oil

16 Chinese dumpling wrappers, cut into 6cm rounds

Noel Azzopardi Christmas Lunch Serves: 4 Chef: Noel Azzopardi, Hotel Juliani / Zest Restaurant Roast pork belly 1.2 kg pork belly 1 tsp salt 1 tsp pepper 1 tbsp oregano

Method Combine the ingredients together and mix well. Transfer 1 teaspoon of filling onto the Chinese dumpling wrappers, being careful not to overfill. Fold in half and pinch at the top. Firmly pleat the edges to close.

Arrange the uncooked gyoza in a steamer so that none are touching and the pleats are facing up. Steam for 5 minutes. Heat a drizzle of sesame oil in a pan. Flash fry (pleats facing up) until just brown.

chocolate is almost melted. Remove from the heat and continue to gently stir until smooth.

Whisk in the granulated sugar and combine well. Whisk in the eggs until the batter is smooth and shiny. Whisk in the vanilla. Sprinkle the dry ingredients over the top of the melted chocolate mixture and whisk or stir until just incorporated. Stir in the chocolate chips and most of the pistachios (set aside a few for topping, if desired).

Spread onto a prepared pan.

Bake for 30 to 35 minutes or until the top is shiny and crackly. Lightly roast the remaining pistachios. Garnish with the crumbled meringue and roasted pistachios. Cut when cooled.

Method Rub the pork belly with the salt, pepper and oregano.

Lay in a roasting tin skin side up.

Bake for 2 hours at 225C until the skin of the pork belly is crispy and golden brown. Test for tenderness by piercing the flesh with a knife. Once cooked, remove the pork from the oven, and allow to rest for 10-15 minutes before carving.

Wine Mont Redon Côtes du Rhône from Farsonsdirect.

You’ll probably fancy a light red with a Christmas lunch pork belly. Southern French Grenache-based reds such as this Côtes du Rhône are ideal.

Olive oil pistachio brownie Serves: 4

Cinnamon & strawberry mulled wine Serves: 4

30g all-purpose flour 40g cup dark cocoa powder, sifted ¼ tsp baking powder 130g granulated sugar ¼ tsp instant espresso powder ¼ tsp fine sea salt 80 ml cup extra virgin olive oil

6 cinnamon sticks 600 ml red wine

140g dark or bittersweet chocolate, finely chopped

400g mince turkey fresh coriander fresh red chillies

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Method In a small pot, combine the strawberry preserve and red wine.

2 large eggs, room temperature 1 tsp vanilla extract 40g semisweet chocolate, chopped

Add the cinnamon sticks and stir while heating over medium heat for 5 minutes or until steam begins to form (avoiding bringing the pot to a boil).

meringue, crumbled

Plating Silver platter, wooden plate, grey stone bowl, small black bowl, black candlestick and red candle, pine flora, red berries, all from BUTLERS.

40g shelled pistachios, coarsely chopped

Turkey gyoza Serves: 4

200 ml homemade strawberry preserve

Method Preheat the oven to 175C. Line a 20x20cm baking pan with parchment paper; lightly butter the parchment.

Whisk or sift together the flour, cocoa powder, baking powder, espresso powder, and salt. Set aside. Combine the olive oil and chopped chocolate in a saucepan. Stir over low heat until the

Peach, shallot & tomato salad recipe on page 50. >>

Fine Food Place in a roasting tray and roast for 15 minutes (take out and allow to rest).

Xara Palace’s Christmas Lunch Serves: 4 Chefs: Kevin Bonello, Adrian Bonello, Otis Caruana, The Xara Palace Relais & Châteaux Slow-roasted whole pigeon flavoured with rosemary with salt-baked red beets, caramelised shallots & confit carrots, and pomme anna & game jus 2 whole pigeons (ask butcher to truss) 4pc large red beets 1 sprig fresh thyme 8pc shallots, peeled 8pc baby carrots 4 potatoes 4pc large apples, peeled 50 ml olive oil 50 ml raspberry vinegar 100 ml Madeira wine 100g clarified butter 2pc garlic, crushed 100 ml game jus salt & pepper For the game jus 6 chicken wings 1 large onion, quartered 3 medium carrots, roughly chopped 2 stalks celery, roughly chopped 5 sprigs thyme salt & freshly ground black pepper extra virgin olive oil 60 ml dry white wine 450 ml low-sodium chicken stock 25g cold unsalted butter, cut into cubes Method for the pigeon Heat the oven to 180C, and season the pigeons inside out with the olive oil, salt, pepper and fresh thyme.

To prepare the beets, place the beetroot with their skin on a tray, cover with coarse salt and roast at 165C for 1 hour. Take out and allow to cool slightly, remove the salt and peel skin, then cut into desired shape.

To prepare the potato, cut thin slices of potato cylinders and place in clarified butter with salt & pepper. In a greased tart mould start laying the potato neatly overlapping each other, and do 6 layers of this. Cook in a 185C oven for 20 minutes. Place in a pan with the raspberry vinegar and thyme, and allow to glace.

Wine 2008 The Signature, Yalumba, Barossa Valley, Australia.

This powerful, full-bodied Syrah/Shiraz blend with black fruits, liquorice and tannins (plus oak) is ideal for this flavoursome pigeon dish.

Plating Pine cones and fir flora from TKS (The Kitchen Store) Baked apple tarte tatin with cinnamon - see recipe on page 64.

To cook the baby carrots, place them in a sauté pan, season with salt, pepper and thyme, cover with butter, and cook on low heat till tender. To cook the shallots, place the peeled shallots in a sauté pan with some bay leaf and olive oil, then toss for a few minutes.

Deglaze with the Madeira, add some game jus, and allow to simmer till soft and caramelised.

Method for the game jus: Preheat the oven to 180C. In a roasting pan, add the chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes, or until the wings are nice and brown.

Remove from the oven and set over medium-high heat on the stove top.

Add the white wine to deglaze the pan and scrape the brown bits off the bottom using a wooden spoon. Add the chicken stock and continue to simmer for five minutes to reduce the liquid until about 120ml remains.

Remove the pan from the heat and strain through a conical strainer, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts.

Season again with salt and pepper.

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Fine Food

Crown roast of pork Serves: 6 Chef: Radisson Blu Resort & Spa, Golden Sands Crown roast of pork 2/3 kg rack of pork 200g onions, chopped 200g carrots, chopped 50g garlic fresh thyme olive oil salt & pepper Method Tie the pork rack with some string. Season with salt and pepper.

Place the onions and carrots on a roasting tray, and then add the pork onto them, brushing with olive oil.

Roast in a hot oven on 180C for 60-80 minutes.

Wine Delicata 2015, Pjazza Regina Red, I.Ġ.T. Maltese Islands. This fruity red wine is soft and suave, complementing the tasty pork roast wonderfully without struggling with the artichoke gratin.

Red onion and goat`s cheese tarte tatin 1 kg red onions, peeled and halved 100g butter fresh thyme 100 ml balsamic vinegar 50g sugar ½ kg puff pastry 150g goat`s cheese salt & pepper

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Method Heat a pan and add the butter, sugar, thyme, and the onions. Cook for 10 minutes. Lower the heat and add the balsamic vinegar. Season with salt and pepper, then cover and cook for 30 minutes.

goat’s cheese, a rather tart white is your best option – just like this pungent herbaceous Malta-grown Sauvignon Blanc.

Cut the pastry to cover the onions and bake in a hot oven for 25 minutes.

When cooked, let it cool for 15 minutes. Turn onto a plate and top with the goat`s cheese.

Sides for this dish

Wine Delicata 2015 Medina Sauvignon Blanc, D.O.K. Malta. When balsamic caramelised onions meet with sharp

Potato & Jerusalem artichoke gratin see page 49 for recipe.

Pan sautéed brussels sprouts with bacon see page 52 for recipe.

Fine Food ingredients together and boil it. Pass it through a blender until the purée is fine.

Assemble the dish as seen in the image.

Stuffed quail, warm salad of Burratina, and fricasse of bacon, chestnut & Brussels sprouts Serves: 4 Chef: Victor Borg, Adesso Restaurant Stuffed quail 4 fresh quails (250g per bird) 1 onion, finely chopped 1 clove garlic, crushed 3 tbsp extra virgin olive oil 400g Maltese sausage (raw) 200g pitted prunes 2 egg yolks salt & pepper For the bread purée 200g white bread 300 ml milk 2 cloves garlic, crushed sprig of thyme 50g unsalted butter salt & pepper Method Bone the quails (or ask your butcher to do it for you) until they are boneless. Just keep the legs on to keep the shape.

Sweat the onions and garlic in some olive oil, just slightly until they are without colour. Add the prunes, and then leave this mixture to cool down.

Then add the sausage meat to the mixture, and mix in the egg yolks.

Stuff the quails with the above mixture, and then wrap them in cling film, and after in foil to keep the shape.

Pre-heat the oven to 185C and cook the quails for 15 minutes.

For the bread purée, add all the

Warm salad of Burratina

virgin oil. Pass through a sieve and season with salt and pepper to taste.

To plate, assemble the dish as seen in the image.

Fricasse of bacon, chestnut & Brussels sprouts - recipe on page 53.

“Burratina is a dreamy fresh cheese that consists of a Mozzarella pouch, rather than a ball, filled with a delicate milkymousse. When you bite into it, the filling gently oozes out.

Delicious!”

Serves: 4 4 Burratina (125g each) 1kg squash, cubed 1 clove garlic sprig of fresh thyme 3 tbsp honey 30 ml extra virgin olive oil 300g Portobello mushrooms 500 ml goose/duck fat 500g rocket leaves 250 ml extra virgin olive oil salt & pepper to taste Method Add the squash, olive oil, garlic, thyme and honey, and roast in a preheated oven of 185C for about 25 minutes, until soft.

When the squash is cooked, transfer it to a bowl and crush it with a fork.

Season it with salt and pepper, then leave to the side.

when cooking

quail, place it

to the middle of the

grill for

indirect cooking.

For the Portobello mushroom confit, put the mushrooms in a deep dish (heads down). Melt the goose/duck fat and pour over the mushrooms. Add salt and pepper, and cook in a very low oven of 100C for around 50 minutes until the mushrooms are soft. Take it out of the oven and leave it to cool in its own fat.

For the rocket oil, blanch the rocket leaves in boiling water for 30 seconds, and then refresh in ice water. When the rocket is cold, take off any excess water and blend in a blender with the extra

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Italy’s Finest in Malta Italian Food Market Coming Soon at Ta’ L-Ibrag Road (corner with Triq il-Modd)

Food Inspiration

Get ready

to experience some serious Christmas inspiration.

You're in for it now.

Foie gras with melba toast

33

Food Inspiration Steamed Awrat with fennel & chopped lime

the

elvis aaron maricchiolo

34

lunch menu

Authentic NORWEGIAN gravadlax with red peppercorns & dill

Grilled veggies.

35

Food Inspiration Authentic Finnish gravadlax with red peppercorns & dill Serves: 4 Chef: Elvis Aaron Maricchiolo, Ta’Xbiex Waterpolo Club Photography: Tonio Lombardi

Elvis Aaron Maricchiolo’s Lunch Menu Serves: 2 Chef: Elvis Aaron Maricchiolo, Ta’Xbiex Waterpolo Club Photography: Tonio Lombardi Steamed Awrat with fennel & chopped lime 2 fillets Awrat 1 fennel, diced 3 spring onions, sliced olive oil 1 lime

sea salt & freshly ground pepper to taste Method Pan fry the Awrat fillets in a little olive oil for a few seconds, until just slightly browned to seal.

Remove from the pan.

Place the fish fillets skin-side down, plus the fennel, spring onion, and lime (with rind on) into a steamer and drizzle with a little olive oil.

Add the lid to the steamer and leave to cook for about 5-7 minutes.

To check that the fish is cooked, insert a metal skewer into the thickest part - it should go through easily and be warm to the touch.

To plate, place the onions and fennel on to the fish and season to taste with sea salt and freshly ground pepper.

36

1 kg side of salmon 2-3 tbsp coarse sea salt 1-2 tsp sugar fresh dill (freely) 1 tbsp red peppercorns Method Place the salmon skin side down on a piece of greaseproof paper. Pick out any bones and cut any extra fat off, massage the salmon with the sugar and sea salt. Add the pink peppercorns and chopped fresh dill on top. Wrap it tightly in the greaseproof paper. Place in the freezer for a minimum of 5-7 days (it can stay good for even longer).

Take it out to slowly defrost and cure in the fridge salt side up for 24 hours.

Slice and serve.

Wine Louis Moreau Chablis, Burgundy from Charles Grech & Co. This elegant and lively Chablis balances the restraint with gentle, expressive stony minerality, which works very well with the subtle salmon and Awrat.

You can also steam fish in the oven by placing it in a packet made with a double layer of heavy duty aluminium foil. You want moisture from your ingredients to stay inside and steam your food, not boil away and evaporate as it cooks.

up gastronomic delights

Valley Road, B’Kara.

T 2149 2149

satariano.com

ASIA

FOOD

STORE FOR ALL YOUR ASIAN FOOD NEEDS...

Asia Food Store Triq Nazju Ellul, Gżira Tel: 9998 6988 • FB: Asia food store Opening hours: Mon-Sat, 9am-7pm. Sun, 7am-5.30pm

Food Inspiration Serves: 6 Cook: Andrew Chubb 1 (450-500g) live lobster

2 large tomatoes, peeled & coarsely chopped

1 large onion, chopped 4 garlic cloves, chopped ½ cup extra-virgin olive oil

450g new potatoes, peeled & cut into 1cm cubes ⅓ cup star anise, finely chopped 1 bay leaf ¼ tsp crumbled saffron threads 1½ tbsp coarse sea salt ½ tsp black pepper 9 cups fish stock

½ tsp coarse sea salt ½ tsp cayenne 3 tbsp extra-virgin olive oil Method Plunge the lobster headfirst into a 6-7 litre pot of boiling water, then cook for 2 minutes covered. (Hold the lid down!) Don’t cook it for longer, as the meat will become rubbery. Transfer the lobster with tongs to a colander and let it stand until cool enough to handle. Place the lobster in a shallow baking pan. Twist off the claws with knuckles from the body, then crack the claws with a mallet or rolling pin and separate the claws from the knuckles. Halve the body and tail lengthwise through the shell with kitchen shears, then cut crosswise through the shell into 5cm pieces.

Reserve the lobster juices that accumulate in the baking pan.

225g large shrimp in shells

Cook the tomatoes, onion, and garlic in oil in the cleaned 6-7 litre pot over moderate heat, stirring occasionally, until the onion is softened, (5-7 minutes). In the meantime, stir the potatoes into the tomatoes with the anise, bay leaf, saffron, sea salt, and pepper. Add the stock and bring to the boil, then reduce the heat and simmer, covered, until the potatoes are almost tender, for about 8-10 minutes.

For the rouille: Serves: ½ cup

Add thicker pieces of fish and clams to the soup and simmer, covered, for 2 minutes.

1 kg white fish fillets (such as monkfish, turbot, red snapper, grouper, and/or cod), cut into 5cm pieces 225g small hard-shelled clams, scrubbed 225g mussels, scrubbed with beards removed

3 tbsp water ¾ cup coarse fresh bread crumbs (preferably from a baguette, crust)

Stir in the mussels, shrimp, and lobster (including reserved juices) and remaining fish, and simmer, covered, until they are just cooked through and the mussels have opened wide (about 5 minutes).

Stir 3 tablespoons of broth from the soup into the rouille until blended.

When serving, top each serving with 1 teaspoon of rouille and serve the remainder on the side.

Method for the rouille: Pour the water over the bread crumbs in a bowl. Mash the garlic to a paste with the sea salt and cayenne using a mortar and pestle.

Add moistened bread crumbs and mash into a garlic paste. Add the oil in a slow stream, mashing and stirring vigorously with pestle until combined well.

NB: You can use a large heavy knife to mince and mash the garlic. Transfer the paste to a bowl and vigorously stir in bread with a fork. Add oil, stirring in the same manner.

Wine Roche Mazet Sauvignon Blanc VDP d’Oc from Cleland & Souchet. With bouillabaisse you need good acidity and a wine that complements the tomato, onion, and anise, which is why a Bordeaux Sauvignon Blanc works so well.

3 garlic cloves

39

Food Inspiration

Foie gras with melba toast

40

Food Inspiration

HERE’S HOW....

Serves: 2 Chef: Alison Azzopardi, Il Pup Photography: Tonio Lombardi

Method for the Melba toast Cut the bread into 1 mm slices, place bread under a hot grill and toast on both sides and set aside.

4 pcs foie gras escalopes

For the foie gras:

flour for dusting Âź pcs red apple, peeled pinch sugar 50 ml Hennessy 2-day old bread rocket to garnish 1 tsp oil salt & pepper to taste

Season the foie gras and lightly dust with flour. Fry in a very hot non-stick pan with 1 teaspoon of oil for 2-3 minutes on each side, until brown but still soft to the touch. Remove from the pan and set aside. In the same pan, fry the sugar and apple on both sides until caramelised. Add 50ml of Hennessy, and reduce until it looks like a syrup.

(find it at Miracle Foods)

To plate, if the foie gras needs it, reheat slightly in the oven. Place in the centre of the plate. Add the apples on top and drizzle any remaining sauce from the apples over everything. Place a little rocket on the side of it and place the toast over it.

Wine Famille Hugel Riesling Classic 2014 from Farsonsdirect. The luxurious, buttery quality of foie gras works well with the balance of intense acidity, minerality, and fruit of a Riesling.

41

Food Inspiration

Pan roasted duck breast with mashed potatoes and a red currant & thyme jus

42

Food Inspiration

HERE’S HOW....

Serves: 2 Chef: Alison Azzopardi, Il Pup Photography: Tonio Lombardi 2 pcs duck breast 300g potatoes 50g salted butter 100 ml fresh cream 500 ml beef stock 2 sprigs thyme 1 tbsp red currants 1 shallot, finely diced 100 ml red wine 1 tbsp sugar 1 tsp olive oil salt & pepper to taste

Method for the sauce Fry the shallot in a little olive oil without colour until soft - for about 2-3 minutes. Add the red wine and thyme, and reduce until it looks like a syrup. Add the beef stock, red currants and sugar, and reduce again by threefourths.

For the meat Score the fat of the duck breast, making about 10 incisions, carefully trying not to score the meat too.

Season with salt and pepper, place in a cold pan skin down with no oil and fry on a low heat until the fat is rendered and the skin is brown and crispy. Turn over and fry for a couple of minutes on its other side. Finish in the oven at 180C, for 8-10 min to serve pink.

For the mashed potatoes Peel and cut the potatoes, cook in salted boiling water until soft, drain from the water, place back in pot and put back on the stove for 15 seconds to dry the potatoes. Take off the heat, mash the potatoes, and add the butter and cream. Stir well, and then season to taste.

Wine Paul Jaboulet Aîné Saint-Joseph Le Grand Pompée Rouge 2013 from Farsonsdirect. With its rich and concentrated nose and harmonious tannins, this Syrah will complement the strong flavours of the duck and the sweetness of the red currant.

43

Food Inspiration Charlene’s Lunch Serves: 6 Cook: Charlene Bugeja Photography: Alan Carville Boston roast butter for greasing 300g tinned haricot beans salt & pepper 1 tbsp oil 1 onion, chopped 150g cheddar cheese, grated 4 tbsp vegetable stock 1 egg, beaten 100g fresh white breadcrumbs 1 tsp dried thyme ½ grated nutmeg Method Drain the beans, put them in a sauce pan and add fresh water to cover. Do not add salt. Bring to the boil, cook for 10 minutes, then lower the heat and simmer for about 40 minutes or until tender. Drain the beans. Mash with seasoning or purée in a food processor.

Set the oven to about 180C. Heat the oil in a frying pan, add the onions and fry for about 10 minutes, or until softened. Tip the onions into a large bowl and add the mashed or puréed beans with the rest of the ingredients.

Spoon the mixture into a well-greased 900g loaf tin. Cover the surface with greased greaseproof paper. Bake for 45 minutes, until firm and slightly shrunk. Serve with tomato sauce (see recipe below).

Wine Delicata 2015 Pjazza Regina Rosé, I.Ġ.T. Maltese Islands. This flavoursome ripe and fruity pink wine beautifully echoes the dish’s dried thyme and nutmeg spice.

Lentil & Stilton lasagne Serves: 6 225g green lentils 8 sheets lasagne salt & pepper 2 tbsp olive oil 1 large onion, chopped 1 garlic clove, crushed 1 tsp dried marjoram 225g mushrooms, sliced 2 tins 400g chopped tomatoes 225g ripe blue Stilon cheese (without rind) 2 tbsp plain flour 300 ml milk

Method Cook the lentils in plenty of boiling water for 35 minutes, until just tender. Drain and set aside.

Heat the remaining oil in a large saucepan. Add the onions, garlic and marjoram and cook for 10 minutes until just soft. Add the mushrooms, cook for 5 minutes, then add the tomatoes.

Stir in the lentils with plenty of salt and pepper, and bring to the boil. Reduce the heat and cover the pan, then simmer for 5 minutes.

Set the oven to 180C. Grease a lasagne dish or large ovenproof dish. Pour in half the lentil mixture and top it with half the lasagne. Pour the remaining lentil mixture over the pasta, then end with the remaining pasta.

Mash the Stilton in a bowl with a fork, or process it in a food processor.

Sprinkle a little flour over the cheese and work it in, then add the remaining flour in the same way so the mixture is crumbly. Gradually add the milk, a little at a time, pounding the cheese at first, then beating it as it softens. When the mixture is soft and creamy, the remaining milk may be incorporated more quickly. Add some pepper and just a little salt. Pour the mixture over the lasagne, scraping the bowl clean.

Bake in the preheated oven for 40-45 minutes, or until the top of the lasagne is well browned and bubbling.

Wine Delicata 2015 Medina Vermentino Zibibbo, D.O.K. Malta. The aromatic blend of this Vermentino and Zibibbo contrasts the richness and twang of the blue-veined cheese combined with the sharpness of the tomatoes with plenty of fruitiness and yet enough of a piercing edge.

Plating White candlestick, lasagne container, heart bowl, spinach bowl, round wooden platter, cutlery, blue napkin, wine glass, and clear glass baubles, all from BUTLERS. Tomato sauce 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 1 bay leaf 1 rindless streaky bacon rasher, chopped (optional) 800g tinned tomatoes, peeled and chopped 60ml tbsp stock or red wine salt & pepper generous pinch sugar

1 tbsp fresh basil, chopped or 1 tsp dried basil Method Heat the oil in a saucepan and fry the onion, garlic, bay leaf and bacon, if using, over gentle heat for 15 minutes.

Stir in the remaining ingredients except the basil. Heat until bubbling, then cover the pan and simmer gently for 30 minutes or until the tomatoes are reduced to a pulp.

Rub the sauce through a sieve into a clean saucepan or purée in a blender or food processor until smooth, then rub it through a sieve to remove seeds, if required. Reheat the sauce. Add the basil and more salt and pepper if required before serving.

Roasted parsnips and Italian spinach - see recipes on page 52.

44

Food Inspiration

Lentil & Stilton Lasagne

ITALIAN SPINACH

ROASTED PARSNIPS PG52

BOSTON ROAST

Charlene’s Lunch. , e n g a s a l n o t l i t s + s p l i i n t s r a n p e t l s , ch, and roa t s a o r ob stonitalian spina Serves: 6 Cook: Charlene Bugeja Photography: Alan Carville

45

Food Inspiration

1

large

orange

700

granulated sugar to tas te

12

Bishop Serves: 12 sherry glasses Cook: Charlene Bugeja Photography: Alan Carville

46

ml

port

cloves Method Press the cloves into the orange and put it in an ovenproof bowl. Cover tightly with foil. Set the oven at 180C. Roast the orange until lightly browned. Cut into 8 pieces and remove the pips. Pour the port into an enamel or stainless steel

saucepan, add the pieces of orange and heat gently to simmering point.

Sweeten to taste with the sugar and simmer gently for 20 minutes, taking care not to let the liquor boil. Strain through a fine sieve immediately and serve.

Food Inspiration

classic

c

h

48

f l f é u o s see e

Food Inspiration Classic cheese soufflé Serves: 4 Cook: Victor Borg, Adesso Restaurant Photography: Alan Carville 2 tbsp Parmesan cheese, finely grated 1 cup whole milk 2½ tbsp unsalted butter 3 tbsp all-purpose flour ½ tsp paprika ½ tsp salt pinch ground nutmeg 4 large egg yolks 5 large egg whites 1 cup (packed) Gruyère cheese, coarsely grated mixed edible flowers to plate Method Keep in mind that this dish has to be served immediately. The first part of the dish can be done even 2 hours ahead of time.

Position the oven rack in the lower third place of the oven and preheat to 200C. Butter a 1½ litre soufflé dish.

Add the Parmesan cheese and tilt the dish to coat the bottom and sides.

Warm the milk in a small saucepan over medium-low heat until it’s steaming.

(Careful not to boil.)

Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and whisk until the mixture begins to foam and loses its raw taste, about 3 minutes (do not allow mixture to brown).

Remove the saucepan from the heat, and let stand for 1 minute. Pour in the warm milk, whisking until smooth.

Return to the heat and cook, whisking constantly until it’s very thick - for 2-3 minutes. Remove from the heat and whisk in the paprika, salt, and nutmeg.

Add the egg yolks 1 at a time, whisking to blend after each addition. Scrape the soufflé base into a large bowl. Cool until it’s lukewarm. Cover and let stand at room temperature.

Using an electric mixer, beat the egg whites in another large bowl until they’re stiff, but not dry. Fold a quarter of the whites into the lukewarm or

room temperature soufflé base to lighten. Fold in the remaining whites in 2 additions, while gradually sprinkling in the Gruyère cheese. Transfer the batter to the prepared dish.

Place the dish in the oven and immediately reduce the oven temperature to 190C. Bake (for about 25 minutes) until the soufflé is puffed and golden brown on top, and the centre moves only slightly when the dish is shaken gently. Do not open the oven door during the first 20 minutes).

To plate, decorate with a medley of edible flowers.

Wine G.Rizzardi Pinot Grigio from Farsonsdirect.

The clean, crisp palate of delicate citric fruits is the ideal complement to the two cheeses used in this soufflé.

Mixed mushroom pasta Serves: 2 Cook: Victor Borg, Adesso Restaurant Photography: Alan Carville 450g mixed mushrooms (your preference)

butter (for pan frying) ½ cup white wine 1 tbsp whole grain mustard 1 tsp dried tarragon or thyme leaves ½ cup cream salt & freshly ground pepper 150g pasta (Tagaliatelle or similar) ½ cup grana padano, freshly grated

Method Sauté the mushrooms in oil on a medium-high heat. Add half of the mushrooms and arrange in a single layer (they should all lay flat with a bit of space in between.) Allow to cook until the underside is nice and golden. Flip over and brown the other side. Once golden brown on both sides, remove the mushrooms to a bowl and repeat with the remainder of the mushrooms.

Meanwhile, boil the pasta. Return all the mushrooms to the pan. Re-heat over medium heat until they’re warmed through. Add the wine and allow to simmer until the wine reduces by half.

Add the mustard and dried tarragon or thyme. Stir well to combine. Reduce the heat to medium-low, and add the cream, half of the grated Parmesan, a bit of salt and freshly ground pepper, and stir well to combine.

The pasta should be just about cooked by now. If not, remove from the heat until the pasta is ready.

Remove/reserve 1 cup of pasta boiling water from the pot, and add to the pan with the mushrooms and sauce. Add about 1/3 of a cup of the reserved pasta water. Over medium heat, cook, tossing the pasta in the sauce, until the sauce thickens slightly and coats the pasta.

Add more pasta water if necessary.

Serve garnished with the additional grated Parmesan and a finishing sprinkling of salt and freshly ground pepper as needed.

49

Plan this Christmas with CAMILLERI CATERERS Let us assist you with a variety of menus to choose from, waiter service at your request or simply deliver your choice of foods straight to your doorstep.

Contact us and sit back to enjoy the Christmas cheer. t. 2147 2255

e. info@camillericatering.com

www.camillericatering.com

swinging

o t a op t

rj usa e &

n i t a r g e k o h c i t r a m le

sides.

It doesn’t have to be all about boring boiled vegetables. Don’t let your mains down.

Keep your side dishes strong.

Serves: 6 Chef: James Bartolo, Radisson Blu Resort & Spa, Golden Sands Photography: Tonio Lombardi 1 kg potatoes, peeled & sliced

1 kg Jerusalem artichoke, peeled & sliced

4 garlic cloves, chopped 100g butter ½ litre fresh cream 100g grated cheese salt & pepper Method Generously butter an ovenproof

dish. Place the slice potatoes and artichoke in the dish, and then add the garlic, salt and pepper, cream and the grated cheese.

Bake in a hot oven for 60 minutes.

Plating Bowl from LOFT.

51

Food Inspiration

Peach, shallot & tomato salad Serves: 4 Chef: Noel Azzopardi, Hotel Juliani/Zest Restaurant Photography: Alan Carville 8 medium sized fresh peaches 4 shallots, cut in half, lengthwise & layers separated 24 cherry tomatoes, cut in half 240g sugar

52

500 ml water pinch thyme pinch oregano pinch salt & sugar olive oil handful micro-greens Method Bring equal parts water and sugar to a boil and reduce. Add the peaches

and cook together for 15 minutes. Drain off the extra syrup.

Lightly drizzle the shallots and cherry tomatoes with olive oil.

Slowly roast for 1½ hours at 90C. Garnish with micro-greens.

Plating Wooden plate from BUTLERS.

Food Inspiration Food Inspiration

53

Food Inspiration 100g streaky bacon (cut in small cubes) 80g boiled chestnuts 100g boiled Brussels sprouts 30g parsley, chopped 20 ml extra virgin olive oil salt & pepper for seasoning

Italian spinach Serves: 4 Cook: Charlene Bugeja Photography: Alan Carville

Method Sweat the streaky bacon until crispy. Add the boiled chestnuts and the Brussel sprouts, season with salt & pepper, and add the chopped parsley.

25g sultanas 1kg spinach 2 tbsp oil 1 garlic clove, crushed salt & pepper 25g pine nuts Method Put the sultanas in a small bowl or mug, pour on billing water to cover and set aside for 2-3 minutes until plumped.

Drain well and set the sultanas aside.

Wash the fresh spinach several times and remove any coarse stalks. Put into a saucepan with just the water that clings to the leaves, then cover the pan. Put the pan over high heat for 2-3 minutes, shaking it frequently. Lower the heat, stir the spinach, and cook for a further 5 minutes, turning the spinach occasionally, until cooked to your liking. Drain thoroughly, and then chop the spinach coarsely.

Heat the oil in a large frying pan. Add the spinach and garlic, with salt and pepper to taste. Turn the spinach over and over in the pan with a wide spatula to heat it thoroughly without frying. Turn into a heated serving bowl, add the sultanas and nuts, and mix lightly. Serve at once.

Pan sautéed Brussels sprouts with bacon Serves: 6 Chef: James Bartolo, Radisson Blu Resort & Spa, Golden Sands Photography: Tonio Lombardi 1 kg Brussels sprouts 4 strips bacon salt & pepper Method Heat a pan and add the sliced bacon, then sauté until brown. In the same pan, sauté the halved Brussels sprouts for 8 minutes. Season with salt and pepper, and serve.

Caramelised shallots & confit carrots

Fricasse of bacon, chestnut & Brussel sprouts

54

Serves: 4 Chef: Victor Borg, Adesso Restaurant Photography: Alan Carville

8pc baby carrots sprig thyme 50g clarified butter 8pc shallots, peeled 1 bay leaf olive oil 100 ml Madeira wine

100 ml game jus (see recipe on page 27) salt & pepper to taste Method To cook the baby carrots, place them in a sauté pan, season with salt, pepper and thyme, cover with butter, and cook on low heat till tender. To cook the shallots, place the peeled shallots in a sauté pan with some bay leaf and olive oil, then toss for a few minutes. Deglaze with the Madeira, add some game jus, and allow to simmer till soft and caramelised.

Pomme Anna Serves: 4 Chefs: Kevin Bonello, Adrian Bonello, Otis Caruana, The Xara Palace Relais & Châteaux 4 potatoes, cut into thin slices 100g clarified butter 50 ml raspberry vinegar sprig thyme Method Place the thinly sliced potato cylinders in the clarified butter with salt & pepper. In a greased tart mould start laying the potato neatly overlapping each other, and do 6 layers of this. Cook in a 185C oven for 20 minutes. Place in a pan with the raspberry vinegar and thyme, and allow to glacé.

as much “ Prep as possible

beforehand so that you’re just warming / reheating things right before serving time.

”

Food Inspiration

as

r g e t s ol d neve

s s i a c l c which e l p im

The right “side dish

makes all the difference to getting those taste and texture balances right.

�

55

Fresh Fish Delish.

It doesn’t have to be all heavy… lighten up your Christmas courses with fresh fish this year. Azzopardi Fisheries, St. Paul’s Bay brings us these easy-to-do recipes.

56

Food Inspiration Prawn tarts 300g puff pastry 250g tomatoes, sliced 100g sesame seeds, roasted 50 ml olive oil 500g red local prawns 120g rocket leaves salt & pepper For the dressing: 100 ml olive oil 100 ml balsamic vinegar 1 shallot, finely chopped 1 strawberry, diced 10g chives, chopped 1 red pepper salt & pepper Method On a slightly floured surface, roll out the puff pastry to a 5mm base, cut into a circle, then chill in the fridge for about an hour. Preheat the oven to 180C, cover the puff pastry with the sliced tomatoes, sesame seeds and olive oil. Cook in the oven for 20 minutes. Meanwhile, make the dressing.

Heat the olive oil in a pan and sweat the shallots until soft. Add the red pepper and cook gently for another 2 minutes, then add the balsamic vinegar and chive. Season and keep warm. Cut the prawns in half and season them. Heat the remaining oil in a non-stick pan and sautĂŠ the prawns for 30 seconds on each side. Put the tart on a warm plate and arrange the prawns neatly on top. Spoon the dressing around them, and garnish with a marinated rocket.

Prawn cocktail 650g local prawns, cooked and shelled 2 tbsp lemon juice 100g cucumber, diced 1 tbsp white wine vinegar 1 tbsp dill 1 small ripe avocado, diced small 50g gem lettuce large pinch Cayenne pepper For the sauce: 2 tbsp mayonnaise 5 tbsp cream cheese 1½ tbsp tomato ketchup 2 tsp Worcestershire sauce 1 tsp Tabasco sauce 1 tsp brandy Method Rinse the prawns and pat dry with kitchen paper. Place them in a shallow dish

and squeeze over 1 tbsp of the lemon juice, then add a twist of pepper. Set aside.

In another dish, add the vinegar and dill, then set aside. Spoon the rest of the lemon juice over the diced avocado. Toss all together gently with a twist of the pepper.

For the sauce, mix the mayonnaise, cream cheese and ketchup together. Stir in the Worcestershire, Tabasco, brandy and a pinch of the pepper. To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Chop the lettuce and lay on top of the sauce. Drain the cucumber well and spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Sprinkle some cayenne pepper and serve.

Salmon lasagne 500g fresh salmon fillets, skinless and pin-boned 2 tbsp olive oil 2 medium carrots, diced 2 large stalks of celery, diced 1 medium onion, diced 375 ml fish stock 250g mascarpone 3 egg yolks 1 egg zest 1 lemon 1 large handful grated parmesan 1 large handful parsley leaves, chopped

vegetables to the side of the pan and lightly fry the salmon for a couple of minutes. Pour in the stock and cover the pan with a lid.

Bring the pan to a light simmer and cook for 3-4 minutes, or until the salmon is just cooked through. Remove the salmon onto a plate and let the vegetables continue cooking until they are very soft and most of the liquid has been absorbed. Smash the vegetables with a fork until finely diced.

Break up all the salmon flesh and mix with the vegetables. Whisk the mascarpone with the egg yolks, the egg and season with the salt, pepper, lemon zest and parmesan.

This should make a slightly thick paste.

Before you start layering the lasagne, put one spoon of fish stock (or keep some of the juice that you get from cooking the fish or make extra vegetable juice for this) into the bottom of the dish to make the lasagne moist.

Layer the lasagne sheets with the vegetable, salmon, mascarpone and keep on doing this until all the mixture is used. Put some vegetable or fish liquid over the top. This lasagne should not be too high - just 3 layers. Set the oven at 200C/180C and let the lasagne warm through gently for about 30 minutes.

Recipes: Azzopardi Fisheries, St. Paul’s Bay

Method Heat a large fry pan with a lid and add in the oil. Add in all the vegetables, and cook for a couple of minutes. Push the

57

{ the best }

christmas

lunches.

Antipasti & Meze

Take a look at these awesome Christmas lunch menus and start dialling to book.

(Numbers are on page 61).

See, we take care of you.

58

Food Inspiration

{ FLAVOURS RESTAURANT, RADISSON BLU GOLDEN SANDS RESORT }

Buffet lunch

SUSHI TABLE

Price: Adults, €60. Children (6-12yrs), €25.

(Children under 6yrs eat free).

Entertainment: Michael Manduca

A selection of sushi featuring a display of different nigiri and a selection of maki served with wasabi, soy and pickled ginger.

KING PRAWNS & MUSSELS STATION Live cooking king prawns and mussels with garlic, onions, chopped tomatoes and flamed with Sauvignon Blanc wine.

FROM THE SOUP KETTLE ANTIPASTI & MEZE An array of mezes, antipasti, tapas and salads served with chilled sauces & oils (V).

Honey roasted parsnip soup with spicy croutons (V).

Cream of chestnut soup with pulled smoked ham hock.

MEDITERRANEAN CHARCUTERIE STALL

LIVE COOKING PASTA STATION

Whole Parma ham carving, salami Milano, salami Napoli, spianata, speck, bresaola, chorizo, prosciutto crudo, braised pork belly, Maltese sausage, cheeselets, peppered cheeselets, vegetable pickles, sun dried tomatoes, mixed olives, capers, tomato paste, ftira bread, grissini, galletti, flavoured oils & balsamic.

Porcini mushroom ravioli with sage butter sauce (V).

Baked cannelloni with game ragout & creamed kales.

Strozzapreti with prawns, spring onions, garlic & cherry tomato.

ETHNIC TABLE Turkish style lamb stew, Middle Eastern stuffed breads, chickpea falafel (V), bulgur pilav (V) & Arabic pepper stew (V), all served with pitta break, cous cous, tzatziki dip, sweet chilli sauce, spice & sweet sauce.

CARVERY & HOT STATION Poached grouper with a tomato, leek and chive sofritto.

Grilled sea bream with coriander, spring onions & lemon grass tomato salsa.

Fresh rib of beef served with own roasting juices.

Traditional roast turkey with trimmings and cranberry sauce.

Roasted quail with carob syrup served with caramelised parsnips.

Slow-cooked pork belly served on sauerkraut.

ACCOMPANIMENTS Winter steamed vegetables Buttered Brussel sprouts (V).

Sweet paprika gratin potatoes (V) Boiled new potatoes (V).

INTERNATIONAL CHEESEBOARD Selection of hard, semi hard, soft & blue veined cheese served with grapes, celery, nuts and dried fruits.

DESSERTS A selection of pastries, cakes and flans from sweet table served with creams, sauces & coulis, seasonal fresh fruit.

Kid’s Corner also available.

Baked aubergine & zucchini lasagna with fresh mozzarella (V).

Pizza funghi e Provolone al taglio (V).

59

Food Inspiration

de Mondion, The Xara Palace Relais & Châteaux Carvery lunch Price: €58.95 per person.

Children under 12, €28.

Pressed Foie Gras Terrine and Brioche Sandwich Cranberry Jam, Caramelised Pecans Carrot Espuma Shellfish Consommé en Croute Fennel, Clams, Red Prawns and Scallops From The Carving Station

{

DE MONDION

}

Stuffed and Roasted Leg of Turkey with Sage Butter Slow Roasted Black Angus Beef Rib Eye Moroccan Spiced Rack of Lamb Braised Beef Cheeks with Liquorice and Mustard Seeds Baked Wild Sea Bass and Red Prawn Paupiettes Accompaniments and Sauces Roasted Pumpkin, Parsnips and Celeriac Sweet Potato Fondant Apple Cider Jus Lamb Jus infused with Smoked Curcuma Hollandaise Sauce Bitter Chocolate Coulant with White Chocolate Centre Armagnac Zabaglione, Raspberry Sorbet Drunken Figs Coffee and Biscotti

60

Food Inspiration

bitter chocolate coulant with

white chocolate centre, armagnac zabaglione,

raspberry sorbet +

drunken figs

61

Exclusively at Brands International Ltd. Triq tal-Balal, San Gwann | sales@brands.com.mt | www.brands.com.mt

Food Inspiration

{

Z EST RESTAURANT, HOTEL J ULIANI

}

Buffet lunch - 12:30pm • Buffet dinner - 7pm Price: €31.50 per person. Children (7-12yrs), €15.75. (Children under 7yrs eat free).

Zest’s glamorous ambience and extraordinary Asian fusion cuisine ensures a Christmas celebration to remember. Enjoy unlimited sushi, salads, soups, satays, dim sums, Zest’s signature Indonesian beef rendang, Balinese chicken curry and special festive treats.

Complimentary parking is offered to all patrons at Spinola Park.

B o o k ing D etails

de Mondion, The Xara Palace Relais & Châteaux, Misrah Il Kunsill, Mdina. Tel: 2145 0560.

Flavours Restaurant, Radisson Blu Golden Sands Resort, Golden Bay, Mellieha. Tel: 2356 0000.

Zest Restaurant, Hotel Juliani, 25 Triq San Gorg, St Julian’s. Tel: 2138 7600.

63

OH MY

#ohmyknorr | FB.com/knorr

festive

Sweet

plum

pudding

by Charlene Bugeja Photography: Alan Carville

65

Sweet

b a ke 66

na m

on

d

e l pa p

t i n a t w e i t t h cin r a t

Sweet

dark

chocolate tart

Serves: 10 Cook: Victor Borg, Adesso Restaurant Photography: Alan Carville 300g ready-made sweet pastry 2 whole eggs 200 ml milk 200 ml fresh cream

400g dark chocolate (70%) 50g fresh chillies

Method Boil the fresh cream and milk together with the chillies. Leave the mixture to cool down and the chillies to infuse.

When the mixture is almost cold,

discard the chillies and add to the chocolate. Whisk until melted.

Add the eggs to the mixture and pour it in the tart. Bake in a pre-heated oven of 120C for 40 minutes.

When it’s ready, leave it to set, and serve with pistachio ice-cream.

67

Sweet

gingerbread cookies

It’s not a matter of if you’re going to make them, it’s which recipe you’re going to use. This is the best recipe for gingerbread cookies of all time. Trust us.

flour for work surface 1 tsp baking soda ½ tsp baking powder 1 cup (2 sticks) unsalted butter 1 cup packed dark-brown sugar 4 tsp ground ginger 4 tsp ground cinnamon 1½ tsp ground cloves 1 tsp finely ground pepper 1½ tsp coarse salt 2 large eggs 1 cup molasses (un-sulfured if possible) royal icing fine sanding sugar, for sprinkling For the royal icing: 2 large egg whites, or more to thin icing juice of 1 lemon 3 drops glycerin (optional) Method Sift together the flour, baking soda, and baking powder into a large bowl. Set aside.

68

Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices

and salt, then eggs and molasses.

Reduce speed to low. Add the flour mixture; mix until just combined.

Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.

Preheat the oven to 175C. Roll out the dough on a lightly floured work surface to a ¼-inch thick. Cut into desired shapes with cookie cutters.

Space them 5 cm apart on baking sheets lined with parchment paper, and refrigerate until firm, for about 15 minutes.

Bake cookies until crisp but not dark, 12-14 minutes. Let them cool on sheets on wire racks.

Put icing in a pastry bag fitted with a small plain round tip. Pipe designs on the shapes, and then immediately sprinkle with the sanding sugar. Let stand for 5 minutes, and then tap off excess sugar. Let the icing set completely at room temperature, for about 1 hour.

Method for the royal icing: Beat the whites until stiff but not dry. Add the sugar, lemon juice and

glycerin (if using), and beat for 1 minute more. If the icing is too thick, add more egg whites - if it’s too thin, add more sugar. You can store the icing in an airtight container in the refrigerator for up to 3 days.

Sweet Plum pudding sauce Serves: 350ml “A thin sauce with a rich, buttery flavour will make a potent impression on Christmas pudding.”

Serves: 6 Cook: Charlene Bugeja Photography: Alan Carville “Christmas pudding became known as plum pudding in Tudor times, when dried plums (prunes) were the popular prime ingredient.”

100g caster sugar 75ml brandy 50g unsalted butter, diced 175ml Madeira Method Put the sugar in a heatproof bowl with 30ml of the brandy. Add the butter. Set over simmering water and stir until the mixture is smooth.

Gradually stir in the rest of the brandy with the Madeira and warm through.

Either serve over the pudding or in a sauceboat.

butter for greasing 100g cooking apple 200g dried figs, chopped 100g currants 225g seedless raisins 200g blanched almonds, chopped 25g shelled Brazil nuts, chopped 100g pine kernels 175g dried white breadcrumbs 1 tsp mixed spice 100g soft light brown sugar 100g cut mixed peel pinch of salt grated rind and juice of 1 lemon 100g butter 100g honey 3 eggs, beaten

Wine NV, Ġellewza Frizzante, I.Ġ.T. Maltese Islands. Instead of a liqueur wine, Malta’s Frizzante is a great match.

This off-dry and fruity, slightly sparkling rosé is the ideal choice for this recipe which isn’t overly sweet and doesn’t use alcohol to moisten the treat. Serve the pudding with ice cream on the side to harmonise the pairing totally.

Method Grease two 750-ml pudding basins. Prepare two steamers or threequarter fill two saucepans with water.

Each pan should hold one pudding.

Plating Heart bowl from BUTLERS. Black wire Christmas tree with fairy lights in the background and baubles (set of 81) from Next Home.

Peel, core and chop the apple. Put it in a large mixing bowl with the dried fruits, nuts, breadcrumbs, spice, sugar, peel, salt and the lemon rind and juice.

1 cinnamon stick 70g unsalted butter 100g castor sugar 150g puff pastry Method Place the sugar, cinnamon stick and unsalted butter in a thick bottomed black pan (ideal diameter 22cm-26cm) and put on low heat until the sugar melts. Increase the heat until the sugar is lightly caramelised.

Remove from the heat, and lay the apples nicely over the cooled down caramel to form a neat circle pie.

Cover with puff pastry - make sure to cover properly on the inside of the pan. Cook in a 200C oven for 20 minutes.

Take off the heat, allow to rest for 5 minutes, turn over, and serve.

“This is a “traditional,

long-life Christmas plum pudding that’s deliciously dark, rich and fruity.”

”

Combine the butter and honey in a saucepan and warm gently until the butter has melted. Beat in the eggs.

Stir the liquid mixture into the dry ingredients and mix well. Spoon the mixture into the basins, cover with greased greaseproof paper and a floured cloth or foil. Secure with string.

4 green apples (preferably Granny Smith), peeled and cut into 10-piece quarters

Baked apple tarte tatin & cinnamon Serves: 4 Chefs: Kevin Bonello, Adrian Bonello, Otis Caruana, The Xara Palace Relais & Châteaux

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wine / news

1

Miraval

Many were waiting to see what’s going to happen to the Miraval label after the Pitt-Jolie marriage break up this year. Bottle labels for the yet-to-be released Château Miraval 2016 vintage have been printed and still carry the Pitt and Jolie names, diminishing speculation that the Provence estate will be imminently put up for sale.

2

This year in France

A vortex of frost, hail, rot and even fires means that France’s 2016 wine harvest is set to go down as among the smallest for 30 years. Total grape haul expected to produce 43.2m hectolitres of wine – 10% down on 2015 and 6% lower than France’s five-year average.

3

The trucker sommelier

Not all sommeliers have to be conservative. The trucker hatsporting sommelier Adam Vourvoulis is tearing up the wine world, one rave at a time. “I’m not interested in wine drinkers.

Wine drinkers are a lost cause to me,” says Vourvoulis, co-creator of the wine rave, a series of dance parties where Riesling is served in shot glasses and used to make glow-in-the-dark cocktails.

Although he landed on Wine Enthusiast’s “Top 40 Under 40 Tastemakers” this year, he’s knocking the wine world off its pedestal and bringing it back down to earth for anyone who’s ever been intimidated by the grape. We like it.

58

4

Farewell to the flute?

International sommeliers and wine experts are forsaking the flute in favour of glasses that better show off their fizz. They are not alone.

Maximilian Riedel, CEO of glass maker Riedel Crystal, previously told Decanter.com that his goal was to make Champagne flutes ‘obsolete’. The trend is not confined to Europe. Jordan Nova, restaurant director at wine-focused 1313 Main in Napa, California, agrees: “While the majority of guests are used to flutes, we have found that winemakers and savvy guests have begun requesting white wine glasses for Champagne.”

See more about it on page 73.

5

The Supermoon’s possible effects

Apparently, the Supermoon could have affected the taste of wines and development of vines around the world, but it came at a good time for vineyards, according to biodynamics supporters. Biodynamic wine consultant and writer Monty Waldin says, “Wines most likely to show any kind of lunar effect will be those farmed biodynamically, because this is the only farming system which actively considers the vines as part of a wider celestial sphere.”

One effect on this year’s wine could be that due to the moon’s closeness to the earth, it could bring a ‘winter mood’ to plants, as plant sap is said to concentrate in the vine roots. This could make white wines taste less fruity and smell less aromatic, and could make reds taste more tannic than usual.

Dec - 2016

it's that time of year when we get to focus solely on the bubbly { To help maximise your reading pleasure experience, we recommend opening a bottle right now. }

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Wine

The low down.

5

juicy secrets about sommeliers.

1. The sneak.

Sommeliers sneak their favourite bottles in the middle of the wine list. In many cases, people often order the wine at the top of the page or at the beginning of a category when a wine list is robust.

Price is always a principle factor in most customers’ decisions, but often the first option will steer the choice. Some sommeliers will hide some of their favourite wines in the middle/bottom of the page to reward those who are willing to read through the list.

2. There’s a finger code.

When choosing a wine, you don’t need to verbalise your budget in front of the other diners. If you indicate to a price with your finger to an option your considering that’s within the budget you want to spend, a good sommelier will then cotton on that this is your price range. The sommelier’s satisfaction is in finding a wine that the customer loves, regardless of the price.

3. The ruse.

Very often when a sommelier is creating their wine list, they like to reward adventurous drinkers with outstanding wines at belowaverage pricing. It’s remarkably simple to unlock these hidden gems. Ask the sommelier what they’re really excited about on the list and let them know you’re looking for something off the beaten track. This will excite them to no end.

4. Unchartered territory.

If a sommelier has bothered sourcing wines from somewhere outside of the mainstream regions, it’s likely because he/she is passionate about them. Similar to the above, very often these stand-alone wines will be priced lower to encourage customers to try them.

5. Snubbing the flute.

Sommeliers don’t think much of flute glasses for Champagne, since it’s difficult to get a nose into a narrow flute and appreciate the beautiful aromas and flavours created by long ageing in caves for three years. When you order a bottle of Champagne and ask for “real” wineglasses, you sound like a pro.

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Wine

W I NE O F T HE I S S U E The Champagne Bollinger La Grande Année 2005 is Bollinger’s interpretation of an exceptional year. This prestigious Champagne is only produced when the harvest reaches a perfect balance.

Ready to drink now, there is an abundance of ripe and generous flavour on the nose, with quince, caramelised apple and hazelnut standing out. The palate is broad, with a creamy texture from the oak fermentation and fine, delicate mousse. There is a note of honey on the long finish. One to enjoy immediately whilst waiting for the 2002s. Pair it with foie gras, fresh or pan-fried grilled fish, lobster, roast lamb and veal.

Grape varieties Blend of 70% Pinot Noir, 30% Chardonnay 13 crus: mainly Aÿ and Verzenay for the Pinot Noir and Avize, Chouilly and Mesnil-sur-Oger for the Chardonnay - 95% Grands crus and 5% Premier crus fermented entirely in barrels.

Soil Predominantly chalk and limestone.

Ideal for quick drainage and also imparts a particular mineral flavour.

Harvest Entirely by hand once grapes have achieved desired levels of ripeness.

Maturing Cellar aged for more than twice the time required by the appellation.

Tasting Colour: Delicate with golden reflections.

Nose: Honey, gingerbread and cinnamon; subtle notes of dried fruits, hazelnuts and dried flowers.

Palate: Mature notes of pastry, candied orange and ripe fruit flavours with subtle notes of woodland and vanilla, with a creamy effervescence. The subtle acidity on the finish adds freshness and length.

Champagne Bollinger is available from Farsonsdirect.

73

Wine

THE GLASS this might surprise you a little bit...

74

Wine

Bubbly Glasses:

The things you oughta know.

Picture it: It was the early 1700s and the preferred drinking vessel for wine was metal and ceramic. All of a sudden, glassware was discovered, and the Champagne glass was developed along with it. Initially, the glass was tall, conical, and slender, but by the 20th century, the shape preferred by glassware purchasers had changed from a straight-sided glass to one which curved inward slightly near the lip.

The whole point of a Champagne glass is that it’s designed to retain carbonation by reducing the surface area at the opening of the bowl.

Nucleation in a Champagne glass helps form the bubbles seen. Too much nucleation will cause the carbonation to fizzle out quickly. A smoother surface area will produce fewer bubbles in the glass and thus more bubble texture in the taster’s mouth.

What’s the best glass shape?

1

2

3

Some say that there’s not that much room for Champagne to breathe to fully develop its flavour in a flute.

Our wine guy, Georges Meekers is not convinced: “A flared flute for aged Champagne would help accentuate acidity and lift it. Besides, the flute holds less volume, thus the wine does not warm up as fast.

Since acidity is perceived better at colder temperatures, the flute once again is the better choice.”

The coupe is shallow and wide, which allows carbon dioxide to rise and dissipate over the wide surface area very quickly, which means that it causes bubbles to burst too quickly.

With a coupe you’ll only have a few minutes to enjoy your Champagne at its bubbly best.

Champagne without bubbles is just still wine, and in the shallow coupe it can become still, warm wine very quickly. No, no, no.

Some say that neither the coupe or the flute allows the wine to fully express its aromatic qualities. The alternative, the tulip glass is tall, but curves outwards to within a couple of inches from the mouth, then curves inwards to the mouth.

This design allows a little more space for swirling, and focuses the aromatics more towards the nose.

The flute?

The coupe?

The tulip?

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Wine

Vivre la Reine:

The time has finally come to explore all those lovely little details about Champagne.

• It has been claimed that Champagne was created because of an accident. Due to the Champagne region’s locality sometimes the cold winter weather would interrupt the fermentation process.

So when spring came the yeast would start fermenting again, creating a secondary fermentation, which for a long time the winemakers tried to prevent. This is how Champagne came into being.

• Contrary to popular belief, Benedictine monk Dom Pérignon is not the man who invented sparkling wine. He was actually trying to eliminate bubbles from the wine he was making, but through his work he made an important breakthrough in terms of taming them.

•

• Champagne as we know it is made of three grapes: Pinot Noir, Chardonnay and Meunier. Varying ratios create unique flavors with Veuve Clicquot favouring Pinot Noir, whereas Dom Perignon is made primarily from Chardonnay.

• There are approximately 49 million bubbles in a 750ml bottle of Champagne.

• A lot of avid Champagne drinkers will only drink from magnum sized bottles. Since there’s more wine in the bottle and less ullage (empty space between the wine and cork), a proportionately smaller amount of air will be in the bottle – which is what causes ageing (through oxidation). There is therefore a prolonged maturation, and

the wine will often develop greater nuances and more complex flavours than wine aged in standard bottles. This is a very valid excuse.

• Champagne begins to degrade in quality when it’s exposed to light, so it’s best to keep it in darkness until you drink it.

When purchasing Champagne, ask if you can have one from the store’s back room. Buying straight out of its shipping box ensures it’s a higher quality.

• Champagne doesn’t improve over the years and actually ages much faster in comparison to red and white wine.

That’s why you need to drink it every day, and not just save it for special occasions.

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Wine

A c l e ar br e at h o f n atur e Sorelle Bronca: a journey of women shared by unsurpassable men Words: Antonella Bronca

“If our father, Livio Bronca, managed to instill in us a passion for the vine, it was not because he saw potential in us vignaiole {snails}. Being women, the most logical outlook then was that we would become good housewives. Instead, the example of his dedication, his stories on grandfather Martino’s teachings amongst the rows, and the pleasure he drew from the care of the vineyard, created a desire within us to transform this deep family feeling into a life project.

From this first phase of the emotional reality of our company the way was all uphill. We have travelled together, and we have overcome all the climbing efforts.

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Today it makes us smile to remember some of the anecdotes from the beginning, when our name ‘Sisters Bronca’ had created some misunderstanding abroad. Once a customer in Germany thought we were a congregation of nuns. Once invited by clients to the United States, they expected to receive elderly peasant ladies.

When I met my husband Piero, his innate and profound passion for the culture of the vine and the wine added an invaluable contribution to the team.

With him began the era of experimentation and the realisation of a respect we have always had for our beloved land. In 1996, in the ground of Prosecco, we discovered a red drawing from the generous land that possessed all the wealth that was needed to create a special and very successful wine.

In this spirit we have undertaken the project of the particle 68, whose name (decided during an unforgettable dinner with close friends) refers to a vineyard that offers an ever-changing wine each year.

The “respect for the other” is completed in the broader and innovative concept of “biodiversity” as a fundamental requirement for the conservation of biological diversity. In this sense, our continued growth and our absolute value - the quality of the wine - possesses the clear breath of nature and its rhythms.

The search for quality has now guided us for years, which has become our passport to the world of wine. It is this quality that has enabled and allowed us to experience the pride to present an Italian product of a top-level, maintaining the high standard of the Prosecco Superiore and the winemaking tradition of our country.

Our wines are only from estate vineyards, cared for with genuine passion and harvested by hand. Research and understanding the differences and changes in nature is fundamental to us.

We analyse these elements in-depth, and question every aspect of them in the knowledge that they are part of a larger complexity.

Testing of new natural preparations, the adoption of an ancient technique with a modern vision such as intercropping between different plant species, and the study of spontaneous fermentations are just some of the elementary particles that make up the wine cellar Sisters Bronca.

In recent years, my sister’s daughter Elisa also joined the team. She’s a young

Wine and passionate winemaker who has enthusiastically joined us on this journey of women shared by unsurpassable men.”

THE LAND AND VINEYARDS The territory of the DOCG is located in Veneto, in the province of Treviso, amongst the hills between the towns of Conegliano and Valdobbiadene in the Dolomite mountains and the Adriatic Sea, a combination that positively influences the climate.

The Sorelle Bronca vineyards are located on high and steep hills. Through hard work, the wine-growers have conquered the hills to allow for the production areas of these lovely wines. This zone includes fifteen municipalities and covers an area of about 20,000 hectares.

The vines are grown only on the sunniest part of the hills, at an altitude between 50-500 metres above sea level, while the north side is mostly covered with forests.

Within the territory are distinguished crus such as the famous Superiore di Cartizze and Rive, made from grapes grown exclusively by a single municipality or fraction of it. The Conegliano Valdobbiadene DOCG is characterised by incomparable elegance, with a light straw colour, moderate body, a fruity aroma, and fresh, floral characteristics.

The sparkling wine is by far the most successful, and is produced in Brut, Extra

Dry and Dry versions, depending on the residual sugar present.

The Particle 68 vineyard is on a southfacing steep slope and with good ventilation. It’s located on the first hill after the plain and as a result, is always sunny. Under the layer of earth, it is the rock which guarantees a particular quality.

The grapes from this vineyard are placed in one tank from which the beautifully different “Particle 68” Valdobbiadene DOCG is produced.

The Colbertaldo vineyards on the left bank of the Piave are protected by the Alps and well-exposed to the sun.

These are the grapes used for the Valdobbiadene DOCG Extra Dry and Brut.

Thousands of trees have been planted to naturally create a favourable ecosystem for the vineyard of Feletto Rua. The forest protects the vineyard and in fact creates the ideal microclimate conditions. On the south side of the south east are the vineyards Antonella Merlot, Cabernet Sauvignon, and Marzamina glera.

The vineyard Rolle is a very particular valley in the south. In particular, the composition of the soil proves to have various similar features to the Cartizze area. Here, the grapes for the DOCG Valdobbiadene brut and extra dry version grow.

Vineyard Spelled is in a small flat area of ​​the hill, is sunny, and surrounded by natural forests. It’s from these vineyards that the Farrò grapes for the DOCG Valdobbiadene brut and extra dry version are grown.

THE WINES Sorelle Bronco offers white classic and international varieties, but the natives especially - the Valdobbiadene DOCG from the “Particle 68” fruit has a strong link with the terroir.

The sparkling wines are obtained by spontaneous and indigenous yeasts. The Prosecco Superiore red offers a Bordeaux blend with great body that’s already a proven success.

Find Sorelle Bronca at Philippe Martinet Fine Wines.

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Wine

charming champagnes.

The best bubbly charmers to get your hands on this season.

80

1

Dom Pérignon Vintage 2006

Strikes an incredibly appealing stylistic middle ground. Rich, voluptuous and creamy, the 2006 shows off fabulous intensity in a style that brings together the ripeness of 2002 with the greater sense of verve and overall freshness that is such a signature of the 2004.

From M. Demajo Wines & Spirits.

2

Veuve Clicquot Rosé Brut

A fresh attack of red fruit on the nose is followed by a fruity harmonious sensation on the palate. This nonvintage rosé is the end result of a desire to create a rosé Champagne with a delightfully luscious, fruitbased charm.

From M. Demajo Wines & Spirits.

Wine

3

Pol Roger Brut Réserve

A blend in equal parts of the three champenois grape varieties: pinot noir, pinot meunier and chardonnay from 30 different crus. 25% reserve wines are used to produce this cuvée.

After four years ageing in cellars, its style combines complexity, balance and distinction. From Philippe Martinet Fine Wines.

4

Duval-Leroy Brut Reserve

Providing a perfect balance between finesse and power, this Champagne draws out flavours of dark chocolate, cinnamon and roasted yellow figs, expressing its subtle, melt-in-the-mouth vinosity. From by P. Cutajar & Co.

5

Champagne Bollinger Special Cuvée

Quite rich with a fine bead, this Champagne has a rich, heady, leesy nose, with a touch of lemon curd.

Elegant on the palate, with a soft but persistent mousse which has a creamy edge.

Balanced, fresh acidity and a good finish. Available from Farsonsdirect.

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Wine

Proseccos with Prowess.

Casa Vittorino Valdobbiadene Prosecco Superiore Millesimato 2012 A vintage from selected vineyards around Refrontolo, this prosecco offers a fine, elegant and persistent mousse.

The bouquet is intense, cleancut, fruity and typical of the vine variety. The palate is dry, full, savoury and confirms the bouquet. Available from Farsonsdirect.

Batasiolo Spumante Metodo Classico A classical sparkling wine with a fine and persistent perlage. It offers a very intense aromatic expression with hints of yeast, bread crust, herbs, acacia flowers and honey. The palate is really large, harmonious and very persistent in the evidence of all the notes received by the nose. From M. Demajo Wines & Spirits.

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Monte Rossa Franciacorta Brut Prima CuvĂŠe An alternative to Champagne, produced using the same methods and grape varieties.

Fermentation is obtained only with the juices deriving from the first pressing and vintage wine. Ageing on the lees continues for at least 24 months. Available from Farsonsdirect.

Sorelle Bronca Prosecco di Valdobbiadene Extra Dry. With a zesty yet gentle effervescence, this is a featherweight Prosecco displaying light, crisp, grapefruit and citrus notes, pure flavours, and good acidity. The luminous palate doles out green apple, white peach, nectarine zest and a hint of crystallised ginger. From Philippe Martinet Fine Wines.

Guerrieri Rizzardi A bright and pale straw-yellow colour, the bouquet is lean but characteristic with an apple scent up-front. Flavour is well-balanced between acidity and residual sugars making this sparkling wine particularly enjoyable for any occasion.

Available from Farsonsdirect.

Santa Margherita Prosecco Extra Dry Prosecco DOC The star-bright straw yellow hue and lingering streams of tiny bubbles usher in subtle aromatics of flowers with pear and peach-like white-fleshed fruits. Stimulating freshness on the full-bodied, elegant palate brings out the long lingering suite of subtly nuanced aromatics. Imported by P. Cutajar & Co.

Wine By popular demand, P. Cutajar Wine & Dine extended their unique wine dinners at Bottegin, Palazzo Xara in Rabat with a second evening dedicated to Spanish and Chilean wines from the renowned producer Miguel Torres. The wines were paired with a selection of Spanish dishes, while guests were entertained by live flamenco dancing by Algeria Academia.

Join in the fun! Wine Club Malta is a community where wine lovers can develop their knowledge of wine, participate in giveaways and have access to special wine offers. Find Wine & Dine on Facebook: Wine Club Malta.

happy winers and diners

This is how fantastic spanish & chilean wines from the renowned producer miguel torres

84

Wine

wines were paired with a selection of delicious spanish dishes

you do it.

live flamenco

by algeria academia

85

Drink

K N O W

T H Y

W H I S K Y .

William Rizzo at Farsons Beverages Imports brings us a glossary of must-know terms when talking about the production of whisky (and a few details along the way).

MALTING

fooling the grain into thinking it’s spring and that it’s time to grow.

STEEPING

soaking the barley for 2-3 days.

GERMINATION

when enzymes turn starch into fermentable sugar.

KILNING

the drying out of barley, stopping the germination. (This can be done either using dry clean air or

86

by lighting peat fires.

American bourbon gets maple wood fires lit.)

MILLING

accessing the starch.

(After the grain has been dried, it’s ground into grist, which helps in getting better access to the starch.)

MASHING

turning starch into fermentable sugars.

(Hot water is added to the grist in a mash tun. The starch is converted in fermentable sugars.

The liquid then becomes “wort”.)

water. The wash is boiled in the pot still at about 80%.)

FERMENTATION

converting sugars into alcohol. (In the wash-back, the wort is converted into a high alcoholic ‘beer’ called wash.)

1ST DISTILLATION

when the alcoholic vapour rises up picking up aromas and flavours from the wash. The result is “low wines”.

there is the “head”, the “heart” (what becomes whiskey) and “tail”. Heads and tails will eventually be added to the next 1st distillation and re distilled.

AGEING ROUNDING OFF

DISTILLATION

concentrating flavours and increasing alcohol. (This is done to increase the alcoholic strengths and concentrate the aromas and flavours.

Alcohol boils at a lower temp than

CUTS

2ND

THE EDGES.

DISTILLATION

(Ageing is done in a cask, usually American bourbon or sherry buts. To become whisky in Scotland it needs to be aged for a minimum of 3 years.)

low wines are redistilled in the spirits still. (Irish whiskey gets 3 distillations: wash stills, feint stills and spirits stills.)

Drink

HOW TO SERVE WHISKY

1

The Glass.

2

The Ice.

3

The Water.

There is no right or wrong in choosing your whiskey glass, but some do expose the whiskey much better. If you like your whiskey on the rocks, your best choice is an old fashioned whiskey glass, which is short but has a wide base. If you prefer to sip on a neat whiskey, go for a tulip shape glass, and even better a Glencrain glass. The shape of the glass helps funnel and concentrate flavours and aromas of the whisky, allowing you to really nose the whisky. Some come with little glass covers that you can use to ‘concentrate’ the aromas and then nose.

gently swirl the glass, coating the sides with a thin film of whisky and allowing the spirit to breathe.

Adding ice to whisky is very subjective and is mainly down to preference. Ice serves a dual purpose; it chills and dilutes the whisky. If adding traditional ice, try to opt for big ice cubes instead of a couple of smaller ones.

Bigger ice cubes tend to melt slower, hence not diluting the whisky so much. Today one can easily buy moulds for big ice cubes to fit in your preferred glass. If you are not a fan of diluting your single malt, you can use whisky stones. These are made of either a synthetic or actual marble/stone. You store them in your freezer just like any other regular ice cube. They chill the whisky without diluting it.

Again, this is down to preference.

Water dilutes the alcohol level, making it easier to pick up on certain subtle notes in the whisky. However, my recommendation would be that if you are tasting the whisky for the first time, try it out without water. If adding water, do not add more than a teaspoon. Usually whiskies with a higher level of alcohol can take additional water much better than certain delicate single malts from the Speyside.

Adding water to powerful malts such as those from Islay and Jura will certainly make them approachable for more people.

87

Table settings Table Talk

Dec/Jan - 2016

Get your Christmas on in a big way with our truly inspirational table setting ideas.

The Arctic Christmas range at BUTLERS.

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GREAT TABLE IDEAS! >>

Table settings table / news

The perfect gifts

Beautiful teapouring

Find a great selection of kitchen and living accessories in a combination of oak, marble, glass and concrete at the BoConcept store. Items include a pestle and mortar set, a salt and pepper set in marble, a magnetic trivet set in oak, small dishes in oak for nuts, peppercorns or salts, vases in a combination of glass and concrete - ideal for herbs or small plants. Perfect for Christmas gifts, or hey - just to spoil yourself. BoConcept, Triq tal-Balal, San Gwann.

Unique range of handpainted teapots from Villa D’este - serve tea beautifully! Find it at La Coccinella.

Up A notch Take your salt and pepper mills up a notch with this gorgeous set in marble. They’re available in a gift box, too. BoConcept, Triq tal-Balal, San Gwann.

Darling Driftwood Get those natural looking pieces on the table for a quirky look. Here, Driftwood Effect Stag from Next Home.

The Arctic range We’re loving the icy Nordic look of BUTLER’S Arctic Christmas range.

Traditional Gold Transform a table into that Christmassy iced winter look without having to go kitsch with BUTLER’s Traditional Gold range.

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Rocking Chr Table Ideas.

1

Awesomely Angelic Get those angel wings on there.

Bring in the white and silver. Keep it youthful and innocent with simple glassware, natural greenery, raw materials, and white… lots and lots of white.

Hang-on feather angel wings (40cm) from BUTLERS, €14.99.

Orrefors crystal candle sticks & other crystal items, starting from €29 from Raphael Azzopardi.

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ristmas

Table settings

gorgeous table setting + good food + worthy wine = the best christmas lunch of all time.

2

Romantique With copper decorations on trend this year, it’s easy to mix it up with innovative, romantic colours.

Romantic goes hand in hand with nostalgic, so marry it with timeless classics.

Candy tree storage jar from BUTLERS, â‚Ź17.99.

Nothing says romantically chic quite like Ralph Lauren Home. Here, the illustrious Greenwich Crystal Decanter and whisky glasses from LOFT.

91

Travel

92

Travel

a tr av el le r' s

[ PER SPE CTI VE ]

lisa borain

vi si ts th e u n io n sq u a re g re en m a rk et in

New York City

“The world-famous Union Square Greenmarket began with just a few farmers in 1976 and has grown exponentially. In peak season, 140 regional farmers, fishers, and bakers sell their products to a dedicated legion of city dwellers.�

93

Travel

"the atmosphere is electric with market shoppers of all ages shopping and chatting with farmers, learning about seasonality, watching and tasting."

94

Travel

“The seasonal bounty is exceptional, with hundreds of varieties to choose from during any given season. From just-picked fresh fruits and vegetables, to heritage meats and award-winning farmstead cheeses, artisan breads, jams, pickles, a profusion of cut flowers and plants, wine, ciders, spirits, maple syrup and much more.�

95

Spots shopping / news

Knorr Mushroom Stock Pot

The new Knorr Mushroom Stock Pot adds serious taste to your meals. A rich and tasty concentrated stock, Knorr Stock Pots are made with carefully selected ingredients that are reduced into a little pot, adding depth of flavour to all kinds of dishes. Simply melt it smoothly into your sauce to enhance the natural flavour of your fresh ingredients. This product is gluten free with no artificial flavour enhancers, no artificial preservatives or colours, and is suitable for vegetarians and vegans. www.facebook.com/Knorr

Gifts with purpose…

The all-new Greens

If you haven’t paid a visit yet, go and see; it’s definitely worth your while. The all-new Greens Supermarket in Swieqi has gone from a small store with the green grocery opposite, to an enormous, multi-faceted one-stopsupermarket. The coffee shop is pretty awesome, too.

Another reason to go: free parking for all Greens clients. greens.com.mt

Whether they want to entertain with ease, cook for comfort, or satisfy a craving, La Coccinella’s tailor-made hampers say, “I know what you need”.

Just let them know your budget and idea of taste, and they’ll do their utmost to create the perfect gift. If you’re in a hurry, call them ahead of your visit and they’ll happily prepare anything needed so that you won’t have to waste any time. La Coccinella, tel: 2756 3031.

Free Parking & Delivery

Tower Supermarket, the three-floor supermarket forming part of the Sliema Car Park complex in the heart of the locality, stocks a wide range of food including a bakery, delicatessen and butcher counter. It also offers a wide range of household, stationery, toiletries, giftware and detergents. Free parking and free delivery is also offered. Tower Supermarket, High Street, Sliema. www.towersupermarket.com

96

Interview

with elvis aaron

maricchiolo

Ta’Xbiex Waterpolo Club Chef Elvis Aaron Maricchiolo is everything that you’d want from a Sicilian chef; sincere, full of passion, and totally in love with simple food.

What is your culinary background?

In my part of the world (and in Malta!) family and food go together - so from an early age I was exposed to homemade food. From the age of 8, I used to help my family prepare local street food in Sicily. By 9 years-old, I was making bread

with my grandma, and then I had my first job in the kitchen with my uncle Umberto at the age of 14 years in Siracusa. It was clear then that food was to be my life, and I wanted to be a chef from there on.

I consequently continued to work in the kitchen and at home with food for the following 10 years.

How would you describe your cuisine?

Do you bring your own additions to the menu?

We are always looking for new flavours.

I have a fantastic team and every day we work together to create new ideas and fresh flavours. A new dish soon to be released on the menu is our homemade lasagna with cinghiale and tartufo. We are very excited about this dish!

My background in food is built from Italian and Sicilian cuisine. I believe in the art of simplicity, respect and finding the cleanest, freshest foods to work with. At home, my family only love to eat simple food that’s tasty and made with love so I have continued to do that for all my life.

What is your favourite meal?

When did you join the Ta’Xbiex Waterpolo Club?

Basil.

4 years ago. I had to adjust to the Maltese flavours and preferences, and of course the large portions that the Maltese people like to eat!

Spaghetti with fresh tomatoes and olive oil.

What is your single favourite ingredient to use?

If you were stuck on a desert island with three ingredients, what would they be?

Olive oil, basil and pepperoncino.

The experience has, and still is, teaching me a lot.

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