Gourmet Today Issue 36

Today

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IssUe NUMBer 36 • octoBer 2015

Pascal Holland spices up traditional lampuki

Breakfast The king of meals

Pippa Mattei is back from Bergamo

Dinner reservations: 2136 9100Book your next event or Christmas party: [email protected] offer Mediterranean and Scandinavian cuisine

www.facebook.com/hushloungecafe

GOURMET TODAYOctober 2015

Managing Editor: Saviour Balzan

Editor: Rachel Zammit [email protected]

Sub-Editor: Rachel Agius

Design: Kevin GrechPhotography: Ray AttardHead of sales: Adriana FarrugiaContact for advertising: Joanna Grezlikowska - 21382741 ext: 122Andi Aquilina - 21382741 ext: 123

Published by:

Printed at: Print It Printing Services

Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 2138 2741 Fax: +356 2138 1992 www.maltatoday.com.mt

Editor’s note

Cover: Pascal HollandCover photo by Ray Attard

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47 54

5 Homecooks prepare a meal in the garden

15 Pippa Mattei is back from Bergamo with recipe ideas

23 Rise and grind – your perfect cup of coffee

29 Breakfast of champions

35 ‘Tis the season for Sunday lunching

38 Chef profi le: Matthew Schembri at Lovage Bistro

47 Season 2 on Gourmet Today TV

54 Healthy offi ce lunches with Goldie

29

Summer’s offi cially over and though we still get to go to beach on some days, for most of us bikini season is over until next spring. � is is a great season for the committed foodie as the lower temperatures mean we can get back into the kitchen and turning on the oven, once again, a possibility.

� ere is nothing like that fi rst Sunday roast. Delicious, hearty meals we can keep under wraps of the layers of clothing we are about to start piling on. Try some of our delicious recipes for the perfect Sunday lunch.

Pippa Mattei has just returned from a trip to Bergamo, renowned as much for its arts and architecture as it is for its food culture. Check out some of her new recipe ideas, inspired by this beautiful Italian town.

Start your day right with a selection of some of our most loved breakfast recipes. Whether you are looking for a simple piece of toast – with homemade bread of course – or a bowl of cereal – again homemade – or some delightful smoothie bowls, we’ve got some recipes that are sure to get you through the day.

We hope you enjoy this issue of Gourmet Today and look forward to receiving your comments and suggestions.

Bon appétit!

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GOURMET TODAY October 20152

Food News

The restaurant Quality Assured sealFollowing in the footsteps of the Quality Assured (QA) seal for Destination Management Companies (DMCs) and visitor attractions, in 2014 the Malta Tourism Authority launched the first edition of the QA seal for restaurants. The restaurant quality seal will now make it possible for both Maltese and tourists to make an informed decision when selecting a place to eat on the Maltese islands, whilst also creating a best prac-tice benchmark for the catering sector.

Every restaurant that applied for the scheme underwent a mystery guest visit and subse-quent audit, with the outcome of the report being evaluated by the Monitoring Committee. From the first intake 72 restaurants qualified which represents just over 10% of all MTA licensed outlets. During this year’s awards ceremony Scru-ples, Sa Re Ga Ma and de Mondion won the Best in Class award in their respective price category, whilst the Blue Elephant, Quadro and de Mon-dion won the Best Hospitality Award.

The QA seal has added prestige for those par-ticipating restaurants as can be attested by the feedback received from a number of them. Tex Mex received the award as a deserved recognition of hard work by an independent body with pro-fessional standards. Furthermore, the benefits of participating in such a scheme are many as high-lighted by the owner of Scruples who went as far

as to say that ‘the restaurant is benefiting greatly from the ongoing promotion by the Malta Tour-ism Authority and it has truly been a positive ex-perience’. Added to this QA restaurants are listed on a dedicated website and stand to gain from the related advertising campaign in various local me-dia. The MTA is also publishing a comprehensive guide book for its Quality Assured entities which include s DMC’s and visitor attractions.

Following the success of the first call, the MTA has now opened applications for a second time. Apply online on http://www.qualityassuredmalta.com/about/ or send an email to [email protected] or visit the Quality and Industry HR Development Unit within the MTA. Applica-tions are to be submitted by no later than the 12 November 2015.

List of Quality Assured Restaurants

Aaron’s Kitchen Admiral’s LandingAgliolio Barracuda BatubulanBistro Ten-O-OneBlue ElephantThe Boathouse Bottega Del VinoCafé Cuba Cuba RestaurantCafé DelosCaviar & BullCornucopia Hotel RestaurantCountry TerraceDa ManuelDa MarinaDe MondionDiar il-BnietDVenue Flavours Fra MartinoFumiaGate of India Giannini Gululu KÐina Maltija Henry J BeansIl MigiarroIl-Bukkett Il-Kartell Il-KÐina GÐawdxija Il-MitÐna Il-Veduta Kantra La Cucina Del Sole La Mère Le Bistro

Lovage BistroLulu Malata Marina TerraceMedina RestaurantOracle Casino BrasserieParangaPorto Vecchio Pulena QuadroRampila Chateaux Buskett Saint Patrick’s Hotel RestaurantSale e Pepe Palazzo San Andrea San GiulianoSaregamaScirocco Scruples Stone Crab Storie e SaporiTa’ Victor Ta’ Frenc Tagine Ta’ Marija TarragonTexMexThe Chophouse The Villa Trattoria AD 1530Venus WaterbiscuitZafi ro Zen Sushi & Japanese CuisineZeri’s

ARKADIA FOOD STORE PORTOMASO

Roquefort AOCside-by-side with a dollop of honey

Basque Ossau-Iraty Chèvre d’Argentalcomplemented by a cherry, plum and cumin jam

pairs perfectly with fig marmalade

3 year-old ParmigianoComté with some pineapple jam

Brie with truffles

CREATE AN IMPRESSIVE CHEESE

BOARDIf you’re looking to create an impressive cheese board to impress

family and friends, look no further than Zammeats

7940 5205

Malta: Attard & Co. Food Ltd - Tel: 21 237555Gozo: Abraham’s Supplies Co. Ltd - Tel: 21 563231facebook.com/attardcowines

When a classic moment deserves the best.

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HOME COOKSThe end of summer and beach season means more time for longer lunches, sitting around the table enjoying family, friends and great food. We start to put aside the salads and go for heartier meals packed full of � avour. Our homecooks prepare an enticing meal to mark the beginning of the autumn. Janet Grech prepares a squid soup and Pascal Holland follows it up with an innovative way of serving lampuki – with jerk seasoning. Gaby Holland ends the meal with a plum clafoutis served with ice-cream or Greek yoghurt. D

Hearty cuts for winter

As winter is on its way, we are now looking for heartier meals. Check out our range of beef cuts including beef cheeks and beef ribs.

Organic beef is also available

GOURMET TODAY 7October 2015

Ingredients• 500g squid cleaned, washed and sliced• 3 shallots, fi nely chopped• 3 garlic cloves, fi nely chopped• 3 thick celery sticks• Small piece red chilli, seeds removed • 6 new potatoes, peeled and halved• Small bunch of fresh fl at parsley• 2 glasses dry white wine Fish stock• 300g – 400g rock fi sh• 1 large onion, roughly chopped • 3 cloves garlic • 1 fennel bulb, roughly chopped• 2 carrots• 1 large potato• 1 sprig fresh thyme • 1 bay leaf

• 1 tbsp concentrated tomato puree (kunserva)• 1 litre water

Method1. Start the � sh stock by sautéing the onion, fennel bulb

with greens and garlic cloves in a pot and when golden add the water and the remaining ingredients.

2. Simmer, making sure it does not boil and that the � sh is well cooked.

3. Let cool and pass through a strainer and set the juice aside.

4. Sauté the shallots, garlic, red piece of chili and chopped celery until golden.

5. Add the wine. 6. Add the potatoes and � sh stock and simmer until the

potatoes are almost done. 7. Add the chopped squid and cook for a further 10 mins.

8. Remove from heat and set aside adding the chopped tomatoes and parsley.

9. Serve with toasted bread.

Mediterranean squid soup

Suggested wine:

KUENTZ-BAS GEWURZTRAMINERThe Kuentz-Bas Estate has been producing authentic wines, brilliantly fresh, and vini� ed according to simple and natural methods. This fresh and fruity wine is soft with gentle spice. It has a crisp side as well, making for an easy, ready-to-drink wine that is well balanced.

Distributed by Attard & Co. D

HOME COOKS

Suggested wine:

KUENTZ-BAS GEWURZTRAMINERThe Kuentz-Bas Estate has been producing authentic wines, brilliantly fresh, and vini� ed according to simple and natural methods. This fresh and fruity wine is soft with gentle spice. It has a crisp side as well, making for an easy, ready-to-drink wine that is well balanced.

Distributed by Attard & Co.


HOME COOKS


Jerk lumpuki with coconut rice and tomato salsa

Ingredients• 4 medium sized lumpuki • 1 lime• 1 tbsp all spice• 1 tbsp black peppercorns • 2 bay leaves • 1 tbsp brown sugar • 2 cloves of garlic • 3 – 4 whole chillis • 3cm piece fresh ginger • 2 – 3 tbsp olive oil• 2 tbsp rum • 2 cups basmati riceCoconut rice• Handful coriander chopped• 100ml coconut milk • Spring onions Tomato salsa• 4 tomatoes, diced• 2 avocados, diced• Handful chopped coriander • 1 spring onion, chopped• 1 lime, juice only

Method1. Fillet the lampuki, removing

all the bones or ask your � shmonger to do it for you.

2. Place all spice, peppercorns and sugar into a food

processor and process until � ne.

3. Place the garlic, ginger, oil, rum and fresh chillies into the mix and add the juice of the lime. Blend well.

4. Rub the marinade over the � llet and leave in the fridge for two hours.

5. Place the � sh � llets on a greased baking tray and cover with tin foil.

6. Cook in a pre heated oven at 220˚C, for 15 - 20 mins.

7. Meanwhile cook the rice according to instructions on packet. Replace 100ml of water with 100ml coconut milk.

8. Once ready, add chopped coriander and spring onions, season well.

9. To make the salsa mix the fresh tomatoes avocado, coriander and spring onions, season with salt and pepper and a drizzle of olive oil and lime juice.

10. Serve the jerk lampuki with coconut rice and a side of tomato salsa.

HOME COOKS

Suggested wine:

MICHELE CHIARLO GAVIMade from the Cortese grape grown around the village of Gavi, Rovereto Gavi is dry, spicy with a pleasant mineral and � oral tone and a mouthwatering, refreshing and long � nish. Pale straw-yellow in colour with green re� ections It has an ample, complex, elegant and persistent aroma with minerals and hints of grapefruit, white � owers, anise. It is dry, balanced and fragrant, with a silky texture and good length.

Distributed by Attard & Co. D


Ingredients• 100mlmilk• 150mlcream• 2-3dropsvanillaessence• 4eggs• 180gcastersugar• 3tbspplainflour• 1tbspcinnamon• Zestofasmalllemon• 30gbutter• 10plums(approx500g),cutinhalf,

stonesremoved• 2tbspbrownsugar• 30gflaked• Icingsugar,fordusting• Greekyoghurtorvanillaice-

cream(toserve)

Method1. Preheat the oven to 180˚C. 2. Pour the milk, cream and vanilla

into a bowl. 3. Add the eggs and sugar and beat

whisk well. 4. Fold the �our, cinnamon and

zest into the mixture, a little at a

time. 5. Place a little butter into an ovenproof dish

and heat in the oven until foaming. 6. Add the plums and brown sugar and bake

for 5 mins, then pour the batter into the dish and scatter with �aked almonds.

7. Cook in the oven for about 30 – 40 mins, until golden-brown and set but still light and soft inside.

8. Dust with icing sugar and serve immediately with yoghurt or vanilla ice-cream.

Plum clafoutis

HOME COOKS

VALLETTA | SLIEMA | BIRKIRKARA | L-IBRAG | TA’ XBIEX | BUGIBBA

CAFÉ, VALLETTA | BISTRO, SLIEMA

T: 2144 4400 • E: [email protected] • www.charlesgrech.com

“The enjoyment of fine wine is a reflection of how far we have come in our search for quality in life”

For the past 135 years, Charles Grech has been a renowned name for the biggest selection of the World’s Finest Wines.


Nestled in a row of sun-kissed former boathouses, Raffael has become a mainstay for locals and tourists alike. Serving up a varied menu – with a distinctly Mediterranean flavour – every day of the week, Raffael is the go-to restaurant for many looking for a quick lunch or a more sedate dinner.

Close to the vibrant Sliema and Paceville en-

tertainment centres, you also forget that fact as traffic and noise seem to fade away somehow, to be replaced by the lapping of waves, the creak of wooden boats and the smell of the sea.

Families are welcome and kids and even pets can explore the sheltered harbour in relative safety, away from the roads. The paved foreshore is also

a great place for the grown-ups, offering a pre- or post-dinner stroll and a chance to take in the im-pressive architecture.

Raffael and its sister restaurants, San Giuliano and Girasole, are housed in what used to be the boathouses of Palazzo Spinola. Built in 1688 by Francesco Paul Raphael Spinola, Grand Prior of

Raffael – a friendly, welcoming and reliably good place to eat


Raffael – a friendly, welcoming and reliably good place to eatLombardy, the palazzo also comprised its own vineyards and a church.

Raffael however seems impervious to attempts to dethrone it from its role as a friendly, welcom-ing and reliably good place to eat, whether it’s lunch with la famiglia on a sunny Sunday or a more formal business meal.

The menu includes Maltese specialties such as rabbit and ravioli, as well as burgers, pizza, steaks, fish and salads. The pasta is made to order.

The wine list comprises bottles of mainly local, Italian and French provenance, with a smatter-ing of New World wines. It’s evident that regional flavours are held in high esteem here and that’s

hardly surprising. Housed in such historical buildings, a stone’s throw away from the sea and all her bounty, Raffael couldn’t shrug off its deep connection to its Mediterranean heritage even if it wanted to. Luckily, the restaurant has no inten-tion to do that and the Spinola seafront is all the better for it.

Find us on FacebookRaffael

RaffaelSpinola Bay, St Julian’s.Tel: 21352000Web: www.raffaelrestaurant.com

Enjoy the great blend that is beer at

The Italian Job every Friday.

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THE BEST OF BERGAMOThe city of Bergamo, just above Milan, is a food lover’s paradise and the spot renowned chefs, including Antonio Carluccio, pick for a holiday where traditional cooking are at the heart of their visit. Though there is art, culture, viticulture and architecture aplenty, it is the food that drives us there. On a recent visit, I picked up some recipes that are easily replicated at home. Try some of my favourite Bergamo recipes. D


BARDÈLE COI FUNGHI PORCINI (Butterfly pasta with porcini mushrooms)

The fluttering of a butterfly in the Bergamo area is called barbellare giving this pasta its butterfly shape. Try making them yourself with fresh porcini if you can find them, or use a mixture of Portobello mushrooms and dried porcini.

Serves 6

Ingredients• 400g00flour• 4eggs• salt,pinchPorcinisauce• 600gfreshporcinimushrooms(Ifyoucan’tfindfresh,

usePortobellomushrooms,with25gsoakeddriedporcini)

• Extra-virginoliveoil• 2clovesgarlic• Parsley• 50gbutter• Freshcreamormascarpone(optional)• Saltandpepper

Method1. Put the flour in a heap on a work surface. 2. Make a well in the middle, add a pinch of salt and then

one at a time break the eggs into the hole. 3. With your hands or a pastry scooper, put the flour over

the eggs and break them in. 4. Continue mixing till you have a ‘mass’. 5. Gather all the flour and go on kneading the ball of

dough until it is smooth and elastic (10 minutes).

6. Wrap in cling film and place in the fridge for ½ hour.7. To make the butterfly pasta, roll out the dough to

1.5mm thickness and cut into rectangles about 4x3-5 cm.

8. Carefully bring together the two long sides of each rectangle to form a butterfly.

9. Brush the mushrooms with a pastry brush (you should not wash mushrooms) to remove any soil.

10. Soak the dried porcini in some warm water, and leave for 10 minutes. Drain and use.

11. Slice the mushrooms and sauté them in some butter, oil and chopped garlic. When cooked, add chopped parsley.

12. Cook the bardèles in salted boiling water for 3 mins, drain and gently mix with the mushrooms and if using the cream or mascarpone.

13. Season to taste and serve.

October 2015 GOURMET TODAY 17

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Serves 4

Ingredients• 150gbarley,cookedindoubletheamount

ofwaterfor20minutes• 100gsmokedpancetta• 2litreswater• 4tbspextra-virginoliveoil• ½onion• 1leek• 2carrots• 2potatoes• ¼cabbage• 250gpumpkin,diced• 150gborlottibeans,soakedandboiledtill

tender• 1stockcube• Saltandpepper

Method1. Trim and wash all the vegetables. 2. Chop the onion and leek and dice the

celery stalk, carrots and potatoes. 3. Shred the cabbage leaves.4. Heat the oil in a pot. Add the pancetta

then when brown, add the prepared vegetables to the pot, toss in the oil, browning gently.

5. Add the stock and the soaked barley. 6. Simmer for 45 mins then add the

prepared borlotti beans. 7. Test for seasoning then allow to stand

before serving.

This is the recipe for a heart warming soup ideal for the coming winter months.

MINESTRA D’ORZO (Barley soup)

LUNCH

Monday toSaturday

(from 12pm till 3pm)

€10SundayBu�et

À LA CARTE MENUDaily open for dinnerfrom 7pm till midnight.

Entry requirements: Maltese must be over 25 years old and foreign nationals must be over 18 years old. Proof of ID/Passport will be required on the first visit. Oracle Casino, Isle Promenade, Qawra, St. Paul’s Bay, SPB 2508, Malta | Tel: +356 2157 0057Fax: +356 2157 4418 | Email: [email protected] | www.oraclecasino.com

Like us on Facebook.

ORACLE CASINO

Entry requirements: Maltese must be over 25 years old and foreign nationals must be over 18 years old. Proof of ID/Passport will be required on the first visit. Oracle Casino, Isle Promenade, Qawra, St. Paul’s Bay, SPB 2508, Malta | Tel: +356 2157 0057

ORACLE CASINOORACLE CASINO


CUNI (CONIGLIO) (Bergamo-style rabbit)

PERFECT POLENTA

Serves 4

Ingredients• 1wholerabbit• 50glard• 50gbutter• 2glasseswhitewine• 6sageleaves• 4sprigsrosemary• 2clovesgarlic,crushed• 1walnutinitsshell(thismakestherabbittender

insideandcrunchyoutside!)• 2cloves• Saltandpepper• 200mlstock(makeupwithstockpot,chickenor

beef)

Method1. Cut rabbit into serving pieces. 2. Heat the lard in a large pot. 3. When sizzling, add the garlic and cook till

golden. 4. Add the pieces of rabbit and brown on all

sides. 5. Add the wine, allow to evaporate then add

the butter, sage leaves and rosemary sprigs, salt and pepper and some stock together with the whole walnut.

6. Cover the pot and cook till rabbit is tender.7. Serve with some cooked polenta.

Ingredients1cuppreparedpolenta3cupswater½tsprocksalt

Method1. Bring water to the boil, adding salt. 2. Add a third of the polenta and cook for a few minutes, then

add the rest of the polenta and cook till creamy.3. Turn out onto a wooden board covered with a damp linen

cloth, folding the edges over the polenta to keep it warm and moist.

4. Serve with the rabbit and its juices.


TORTA DEL DONIZETTI Donizetti’s cake

This torta was created by Alessandro Balzer in 1948 in honour of the centenary of the death of Gaetano Donizetti (1797-1848) the famous musician from Bergamo.You will need a crown mould cake tin, 24-26 cm in diameter well greased and dusted with �our.

Ingredients• 260gbutter,softened• 100gsugar• 8eggyolks• 4eggwhites

• 50gsugarextra• 80g00flour• 100gpotatostarch• 200gchoppedcandidpeel,preferablypineappleand

apricot• Alittlemaraschinoliqueur• 1vanillapod

Method1. Pre-heat oven to 180˚C.2. Whisk the sugar with the softened butter until pale and

fluffy.

3. Add one egg yolk at a time mixing in well with a wooden spoon.

4. Whisk the egg whites with the extra sugar and fold into the butter mixture.

5. Fold in the sieved flour and potato starch, then add the maraschino, the vanilla seeds from the pod and the candied peel.

6. When all mixed in, pour into a greased and floured cake tin and place into the pre-heated oven for 45 mins till risen and golden. This is not a spongy cake, quite dense.

7. Dust with icing sugar when cold.

db Seabank Entertainment Complex, Marfa Road, Mellieha Bay, MelliehaT: 2289 1774 - 2289 1000 E: [email protected]

FREE PARKING AVAILABLE FOR ALL OUR GUESTS

Situated directly opposite Malta's largest sandy beach, Tramun Taghna o�ers an a' la carte dining experience in a beautiful setting. It is open from lunchtime till dinner and also serving co�ees, sweets and light snacks in the afternoon. Choose your

favourite cut of meat from our display and our chefs will cook it to perfection whilst you relax and enjoy the view.

CHRISTMASUNWRAP A MASTERPIECE THIS

www.dolce-gusto.com.mt

This Christmas, give a gift of modern art to that special someone.Introducing Melody® 3. True to its name, Melody® 3 makes the senses sing. It’s curvy lines and sensual design work in harmony to create a tune you won’t forget! Perfect for an Espresso, Chai Tea or Frothy Cappuccino, not to mention 19 other delightful beverages.

With Melody® 3, each and every cup is an irresistible masterpiece.

Rise and grindA world without coffee is one where productivity is low and people are irritable. Whether you reach for your mug � rst thing in the morning, after a meal or consistently throughout the day, some rules of coffee should never be broken. Gourmet TODAY takes a look at some of our favourite coffee brands.

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October 201524

GOURMET TODAY

Bristot is one of the world’s leading coffee roasters and is recognised internationally. Bristot currently exports to over 60 countries and is the leading Coffee Brand in eight of those countries. All coffee is roasted in Belluno, Northern Italy. The Bristot philosophy has not changed since the day the brand was founded and its signature features continue to be Quality and Excellence.

Bristot History & Philosophy

Way back in 1919, founder Domenico Bristot began to work on a research project aimed at allowing him to make his dream come true. � at dream was the creation of a top-quality blend of coff ee beans that could be used to make the perfect coff ee.

To fulfi ll his dream, he carefully selected the very best raw coff ee beans straight from the producers, then used increasingly innovative technologies to blend and roast them.

� e success of Bristot comes from 90 years’ experience in roasting coff ee and to the always-present attention to the quality and excellence of these raw materials.

Bristot uses the best recipes for its blends; premium Arabicas along with the best Robustas.

� e brand awareness is very strong in Northern Italy and in professional coff ee business arena. � e company has geared itself to face the modern challenges and to focus its growth on export

markets. With sales of over € 35 million, Bristot is today one of the leading exporters of real Italian espresso coff ee.

� e aim is to make Bristot mark in the wonderful

world of coff ee, by off ering quality products and paying the utmost attention to the changing demands of the cosmopolitan consumer.

In this pursuit of excellence, passion and tradition come together in a continually evolving dialogue, based on ethical values. Integrity, honesty and transparency lie at the heart of Caff è Bristot business; they are the values that have enabled to make the consumers’ dreams, and indeed Bristot’s own, to come true.

In order to ensure product consistency worldwide, Bristot also off ers training to all the clients who are interested in using Bristot in their cafeterias or restaurants

Quality coffee by Caffè Bristot

25October 2015

GOURMET TODAY

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DInterbrands LtdSan Gwakkin RoadMriehelBKR3000Mob: 7988 7676Tel: 2149 2388Email: [email protected]

Find us on Facebookwww.facebook.com/caffebristotmalta

The art of coffeeItalian espresso, by defi nition and by tradition,

is obtained from a skillful blend of coff ees with diff erent origins, indispensable to achieve that rich, characteristic aroma and velvety consistency it is renowned for.

� e perfect espresso is a feast for the eyes, with the creamy head ranging from hazelnut to dark brown with reddish tinges. Its intense aroma presents distinct notes of fl owers, fruit, toasted bread and chocolate, while its full-fl avoured taste is round and velvety, with a perfect balance of acidity and bitterness; sour notes should be practically absent. � e overall sensory perceptions generated by coff ee-based drinks are divided up into four categories: sight, smell, taste and touch, making Espresso a gift for all the senses.

Quality coffee by Caffè Bristot

Ingredients• 1 espresso shot• 1 brown sugar sachet• Skimmed milk• 2 spoons cocoa powder• 2 ice cubs

Method1. Pour the skimmed milk

into a blender with 2 ice cubes and 2 spoons of cocoa, mixing for 1 minute to form a dense and shiny cream.

2. Pour an espresso shot into a shot glass and top with the milk cream.

3. Garnish with cocoa and a few roasted coffee beans.


Freshly roasted coff ee beans from all over the world at Kafe Borg

Naggar Street, Mosta. MST1761 Malta T: (+356) 2147 0153 M: (+356) 9947 5240 E: [email protected]

TORREFATORI DAL 1946

KAFE BORG is a household name when it comes to freshly roasted coff ee. � is fourth generation family-run business has proved their passion for coff ee runs deep.

With fresh beans hailing from many coff ee producing countries such as Guatamala, Nicaragua, Kenya and Costa Rica among others, customers can choose straight beans or a blend of their choice, with many returning customers becom-ing accustomed to their own signature blend. Coff ee can be purchased in beans or ground at the shop.

Kafe Borg is not just a coff ee specialist

and sells a vast range of cake ingredients, decorations and ancillary items, including sugar paste, cake dummies, cake boards, icing sugar, almonds, cake candles and fl avourings.

Kafe Borg is open from Monday to Friday from 8:30am to 4pm and Saturday from 9am to 1pm.

Kafe BorgTal-Balal Road,San Gwann.Tel: 21371626Web: www.kafeborg.com

NESCAFE Drop®

Introducing the modern art of coffee’s latest creation, Drop®. Its sleek and seamless form is inspired by a single drop of delicious coffee.With my intuitive touch

interface, preparing the perfect beverage couldn’t be easier!Whatever your preference, Drop creates state-of-the-art beverages every time.Visit: www.dolce-gusto.com.mt

October 2015The perfect cup of coffeeDo you want a hearty mug at breakfast? A frothy af-ternoon cappuccino? Do you like it hot or cold? Milder or more robust? �e way you brew should be based on your needs and your unique coffee preferences — there’s no single right technique for everyone.

No matter how you like your coffee, check out our essential tips and techniques for making and enjoying a great cup.

THE EQUIPMENTMake sure that your equipment — from bean

grinders and filters to coffee makers— is thoroughly cleaned after each use. Rinse with clear, hot water (or wipe down thoroughly), and dry with an absorbent towel. It’s important to check that no grounds have

been left to collect and that there’s no build-up of cof-fee oil (caffeol), which can make future cups of coffee taste bitter and rancid.

THE COFFEEGreat coffee starts with great beans. �e quality and

flavor of your coffee is not only determined by your favorite brewing process, but also by the type of coffee you select. �ere can be a world of difference between roasts. Country, region, variety and blend are all influ-encing factors. While there are a lot of choices, there’s no right or wrong — you can choose a dark, flavor-ful espresso roast coffee and still have it ground to be brewed in a drip system. Have fun trying and enjoying different combinations.

FRESHNESSPurchase coffee as soon as possible after it’s roasted.

Fresh-roasted coffee is essential to a quality cup, so buy your coffee in small amounts (ideally every one to two weeks).

And please, never reuse your coffee grounds to make coffee. Once brewed, the desirable coffee flavors have been extracted and only the bitter ones are left.

THE GRINDCoffee groundsIf you buy whole bean coffee, always grind your beans

as close to the brew time as possible for maximum freshness. A burr or mill grinder is best because the coffee is ground to a consistent size.

A blade grinder is less preferable because some coffee will be ground more finely than the rest.

THE WATER�e water you use is very important to the quality of

your coffee. Use filtered or bottled water.

BREWING TIME�e amount of time that the water is in contact with

the coffee grounds is another important flavor factor. In a drip system, the contact time should be approxi-

mately five minutes. If you are making your coffee using a plunger pot, the contact time should be two to four minutes. Espresso has an especially brief brew time — the coffee is in contact with the water for only 20-30 seconds.

If you’re not happy with the taste, it’s possible that you’re either over-extracting (the brew time is too long) or under-extracting (the brew time is too short). Experiment with the contact time until the taste suits you perfectly.

DRINK IMMEDIATELYIf you are drinking hot coffee, enjoy from a warmed

mug or coffee cup so that it will maintain its tempera-ture as long as possible. Prepared coffee begins to lose its optimal taste moments after brewing, so only make as much coffee as you’ll drink. AVOID reheating your coffee as this ruins the flavour

wrap up your lunchMalta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555facebook.com/attardcofood


Breakfast of championsWe’ve all heard it before: breakfast is the most important meal of the day. So if you’re grabbing it out of a box or skipping it entirely, you’re doing it wrong. At Gourmet Today we never go without breakfast and these are some of the healthier options we choose to keep us fuelled during the day – or at least until lunchtime!

Homemade gluten-free granola with fruit and nutsThis homemade granola is 100% gluten-free and free from re� ned sugars. Made with buckwheat, millet and gluten-free oats, with lots of nuts and seeds and a small amount of dried fruit for sweetness.

Makes approx 1.5 kilos granola

Ingredients• 250g buckwheat• 250g millet• 250g gluten-free oats• 10 dates• 1 vanilla bean• 2 tsp ground cinnamon• 1 tsp ground cardamom• ¼ cup coconut oil• ¼ cup agave syrup• 100g sunfl ower seeds• 100g pumpkin seeds• 100g pecans• 50g chia seeds• 1 tsp salt• 100g raisinsTo serve (per serving)• ½ peach• ½ banana• 2 tbsp Greek yoghurt

Method1. Preheat the oven to 175C.2. Cook the buckwheat in

boiling water for 20 mins until tender. Rinse, drain and allow to dry a little.

3. Cook the millet in boiling water for 15 mins until tender. Rinse, drain and allow to dry a little.

4. Mix the cooked

buckwheat, millet and the oats together.

5. Add the coconut oil, agave syrup, cinnamon, cardamom and the scraped seeds from the vanilla pod and mix until all the grain is evenly coated.

6. Cover two large baking trays with greaseproof paper and divide the mixture between the two.

7. Bake in the oven for 20 – 30 mins until the grain starts to change turn golden.

8. Remove from the oven and toss. Return to the oven for another 15 – 20 mins turning frequently and making sure they do not burn.

9. Remove from the oven and allow to cool.

10. Toast the nuts and seeds and when cool add to the grain mixture with the raisins and chopped dates.

11. When completely cold, store in an air-tight container for up to two weeks.

12. When ready to serve slice the fresh fruit and place at the bottom of the serving dish.

13. Top with a tbsp Greek yoghurt and a handful granola.

14. Add another layer of fruit, yoghurt and fi nish with granola.

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Nut and seed loafIngredients• 3cupswater(startwith2.5andincreaseasnecessary)• 1cupsunflowerseeds,ground• 1cupalmonds,ground• 2tbspchiaseeds,ground• ½cupflaxseedmeal• 1cuprolledoats(gluten-free)• ½cuppumpkinseeds• ¼cupcoconutflour• 3tbsppsylliumhuskpowder(usexanthamgumif

unavailable)• 1½tbspsesameseeds• 1tbspmacapowder(optional)• 1tspcarawayseeds• 3tbspcoconutoil,melted• 1½tbspmaplesyrup• 1tspsalt• Blackpepper• Pinchofdriedtarragon

Method1. Inafoodprocessor,grindthesunflowerseeds,almondsand

chiaseedsuntilyougetafinepowder.2. Pourintoalargebowlwiththeflaxseedmeal,oats,pumpkin,

coconutflour,sesameseeds,macapowderandcarawayseeds.

3. Inaseparatebowlwhisktogetherthewater,coconutoil,tarragon,saltandpepper.

4. Addthewetingredientstothedryandmixuntilthedryingredientsabsorbthewaterandformadough-liketexture.Addmorewaterifthemixtureseemstoodry.

5. Lineabreadtinwithgreaseproofpaperandpourthedoughintothepan,pressingdowntomakesureitisevenlydistributed.

6. Allowtostandatroomtemperatureforatleasttwohourstoallowtheseedstosoften.

7. Pre-heattheovento180C.8. Placeintheovenandbakeforapprox.60mins.9. Carefullyremovethebreadfromthepanbyliftingthe

greaseproofpaper.Thebreadisfragilewhilehotsotakeextracare.

10.Returntotheovenforafurther60mins,coveringwithfoil

towardstheendofcookingifthebreadstartstobrowntoomuch.

11.Removefromtheovenandallowtocooltoroomtemperaturebeforeslicing.

12.Storeinanair-tightcontainerfor5–7daysorfreezeinindividualslices.

ToppingsTopwithanythingyouwouldusuallyeatonbread.Thesearesomeofourfavourites• Cottagecheeseandkiwis• Pearsandcinnamondrizzledwithhoney• Peanutbutteranddicedapples• Homemadepeachandblueberryjam

October 2015 GOURMET TODAY

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INTRODUCING A SENSATION

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Breakfast smoothie bowlsThis smoothie bowls are thick and delicious and feel more like ice cream than a healthy breakfast. These are thicker than your regular smoothies with any added topping your heart desires. Simply add the fruit (or vegetables – or a mix of the two) into your blender and top with any fruits, nuts or seeds to make your breakfast look as pretty as it is delicious.

Chocolate, banana and peanut butter smoothie bowl

Matcha tea and avocado smoothie bowl

The hidden kale makes gives it an added boost of nutrition, sneaking some greens into your kids – or even your own – diet.

Ingredients• 2largeleaveskale• 1tbspchiaseeds• ½cupalmondmilk• 2bananas,frozen• 1tbsprawcacaopowder• 1tbsppeanutbutter• 6icecubes• 1tbspmaplesyrup(optional)Toppings• 2tspdessicatedcoconut• 2tspcashews• 2tspchiaseeds

• 2tbspblueberries• 2tbsppomegranateseeds

Method1. Putthekaleleavesandchiaseedsintothe

blender.2. Addthealmondmilkandblitzuntilsmooth.

Liquidising the kale before adding the other ingredients will ensure you don’t get any horrible bits in your smoothie bowl.

3. Addthebanana,cacaopowder,peanutbutter,iceandmaplesyrup,ifusing.

4. Blitzuntilsmooth.5. Pourintotwobreakfastbowlsandtopwith

aselectionofyourownfavourites–nuts,seeds,coconut,berries,fruitoranythingelse you have in the fridge!

Ifyouaretryingtocutdownonthesugarin your breakfast try this green smoothie bowlwithJapanesematchatea,availablefromgoodhealthfoodstoresandspinachandavocado.

Ingredients• 1largehandfulspinachleaves• 1tbspchiaseeds• ½cupalmondmilk• 1avocado• 1bananas,frozen• 1tspmatchateapowder• 6icecubes• 1tbspmaplesyrup(optional)Toppings• 2tspdessicatedcoconut• 2tspflakedalmonds• 2tspchiaseeds• 1tbspcacaonibs

• 2tbsppomegranateseeds

Method1. Putthespinachleavesandchia

seeds into the blender.2. Addthealmondmilkandblitzuntil

smooth.Liquidisingthespinachbefore adding the other ingredients will ensure you don’t get any horrible bits in your smoothie bowl.

3. Addthebanana,avocadoandiceandblitzuntilsmooth.

4. Stirinthematchateapowderandthemaplesyrupifusing.

5. Pourintotwobreakfastbowlsandtopwithaselectionofyourownfavourites–nuts,seeds,coconut,berries, fruit or anything else you have in the fridge!


‘Tis the season for Sunday roastsNow that the temperatures have dropped a little bit, we can put down the salad and move on to more hearty Sunday lunches. And what is more satisfying for Sunday lunch than a roast? James Bartolo, executive chef at The Radisson Blu Resort & Spa, Golden Sands and Jimmy Aquilina, their Chef Patisserie, team up to share a Sunday lunch close to their own hearts. Whether you want to cook it yourself or head down to Golden Sands, ‘tis the season for Sunday lunching.

Ingredients• 3kg pork belly • 3 tbsp olive oil• 3 large onions, chopped • 3 cloves garlic, chopped• 150g dried apricots, chopped • 150g dried fi gs, chopped • 100g pine nuts, chopped• Fresh herbs, chopped • Stale bread, chopped • Salt and pepper• 4 green apples, halved • 2 tsp brown sugar

Method1. Preheat oven to 220°C. 2. Pat dry the pork skin with paper

towel, score the skin with a sharp knife and rub the skin with salt.

3. To make the stuf� ng, heat the oil in a large saucepan over medium heat.

4. Add the onions and the garlic and cook until soft.

5. Add the bread, apricots, � gs and the pine nuts.

6. Place the pork belly skin side down, spread the stuf� ng on the meat, add the fresh herbs, salt and pepper.

7. Roll up the meat to enclose the stuf� ng and secure with cooking twine.

8. Place in a roasting dish and roast in oven for 60 mins.

9. Add the halved apples, sprinkle with brown sugar and cook for another 30 minutes and serve.

Roast pork belly with dried fruit and pine nut stuffing


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‘Tis the season for Sunday roastsIngredients• 3 medium potatoes, peeled and sliced • 2 sweet potatoes, peeled and sliced • 200ml vegetable stock • 200ml fresh cream • 200g grated Parmesan • 1 tsp salt • 50g butter • ½ tsp white pepper • Fresh thyme Method1. Preheat oven to 200°C in a large bowl

put the sliced potatoes, Parmesan, salt, pepper and the thyme.

2. Arrange the sliced potatoes in a pattern, add the stock and the fresh cream and cook in oven for about 45 mins.

Ingredients• 1kg carrots • Rock salt • Pepper • 1 tbsp brown sugar • 2 tbsp olive oil• Fresh parsley

Method1. Peel the carrots and slice

lengthwise, place them on a baking sheet season with salt and pepper.

2. Add the olive oil and brown sugar cook in a hot oven for 30 minutes sprinkle with parsley before you serve.

Creamy sweet potato and thyme

Roasted carrots

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IngredientsLemon sponge cake• 5 eggs• 180g ground almonds• 180g icing sugar• 2 lemons, zest only• 30g fl our

Lemon cream• 500g lemon puree• 300g sugar• 300g butter• 20g gelatine leaves• 12 egg yolks• 6 whole eggs

Lemon mousse• 500g lemon puree• 5 egg yolks• 100g sugar• 22g gelatine leaves• 500ml cream

Lemon jelly• 200ml lemon juice• 250ml sugar syrup• 4 gelatine leaves• Yellow colouringMethod1. Whisk the eggs and

icing sugar until pale yellow.

2. Then add the dry ingredients and carefully mix them by hand.

3. Spread the mixture onto a baking tray at a thickness of 1cm approx and bake at 180°C for approx 7 – 10 mins.

4. To make the lemon cream, soak the gelatine leaves in cold water.

5. Put the lemon puree, sugar, water and eggs into a pot and heat

until it boils. 6. Remove from the heat

and put in the butter and mix well until it dissolves.

7. Finally, add the drained gelatine from water and mix it through the cream and set aside. (Ideally with a hand blender for better smoothness).

8. To make the lemon mousse, bring the lemon puree to a boil in a saucepan.

9. Whisk the egg yolks and sugar.

10. Put the gelatine in cold water.

11. Take the puree off the heat and add the well drained gelatine and pour in the egg mixture.

12. Leave to cool.13. Whip the cream and

carefully incorporate the lemon mix and set aside.

14. To make the lemon jelly, bring the lemon juice and sugar syrup to boil and add the soaked gelatine.

15. Add few drops of yellow colouring and leave to cool.

16. Assemble the cake by putting the lemon cream on top of the sponge followed by the lemon mousse.

17. Pour the lemon jelly over the layered cake just before it sets.

18. Allow to set completely and serve.

Lemon layer cake

Radisson Blu Resort & Spa, Golden SandsGolden Bay, L/O MelliehaTel: 2356 1000Email: [email protected]: www.radissonblu.com/goldensandsresort-malta

Find us on Facebook

SUNDAY LUNCH

Food is essential to life, therefore make sure it’s great!

Flavours Sunday Lunch Buffet, led by our executive chef James Bartolo and chef patisserie Jimmy Aquilina. With a different theme every week, offering you international stalls and culinary dishes prepared

by native chefs, to guarantee variety for a perfect Sunday out!

Kids animation available including craft station, face painting, balloon modelling and more surprises every Sunday!

Adults at €33.00Teens 13 to 17 years at €23

Children up to 12 years eat for free

Tel: +356 2356 1000 [email protected] radissonblumalta.com/en/golden-sands

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When did you fi rst become interested in food and cooking? And where did you fi rst get your start as a professional chef?

My interest in food started in my grandma’s kitchen, at the age of eight. � ere I became familiar with local produce, thanks to my grandfather’s garden, where he would grow all kinds of seasonal fruit and vegetables.

I started an apprenticeship 12 years ago, in a 4-star leading hotel in Malta as a commis chef in the pastry section. During my studies, I spent a year abroad in the UK, where I learnt a lot. My Head Chef used to let me create daily dishes, which earned me a lot of experience.

I then returned to Malta to continue my studies and eventually graduate. In the meanwhile I was working in a leading 5-star hotel’s busy à la carte restaurant. Here I learnt about mastering recipes quickly, being precise and fast during service, producing a genuine product, the highest hygiene standards at work and giving the client a reliably excellent experience.

What is the most challenging part of your day-to-day work? And the most rewarding?

One of the most challenging parts of running a res-taurant is continually developing new and innovative dishes to entice regular customers, so they are always looking forward to their next visit.

� e other is the commitment, sacrifi ce and patience you have to have in this industry, which I think is part and parcel of any good restaurant.

� e most rewarding part is watching new customers become regulars.

How do you feel the food culture in Malta has changed over your career?

Food culture in Malta has changed dramatically due to the infl ux of tourists visiting from all over. Importation of ingredients and commodities has improved, making foreign products more accessible. � is lets gourmet restaurants use local produce together with imported ingredients to give more fl avour to a dish, more colour or a diff erent twist in taste. As chefs, we like to experi-ment with new dishes and imported ingredients give us more room to be creative and to improve diff erent dishes.

Locals also expect new and modern dishes on their menu, with local traditional cuisine becoming more of a niche in itself, rather than the norm.

What is your favourite dish to cook? Who are your favourite people to cook for?

I don't have a particular dish I can call my favourite, though perhaps my rolled pork belly signature dish at Lovage comes close. Every dish I prepare and cook is done with passion.

My favorite people to cook for are those people who enjoy food as I do as well as those who are familiar with the industry and can therefore appreciate quality and eff ort. I dislike cooking for people who have no idea what good food looks like and judge a dish harshly, particularly when they themselves couldn’t even boil an egg.

If you had to impress someone, really knock their socks off , what dish/dishes would you prepare and why?

A dish I like to impress customers is mushrooms in a light coff ee cream, braised rolled pork belly and a nice piece of steak cooked to the customer’s preference. It is of great satisfaction to when customers enjoy their

food so much that plates return to the kitchen sparkling clean.

What are your three must-have ingredients in the kitchen?

� ree ingredients I always have in my kitchen are lovage, salt and pepper, and chocolate.

Any tips for home cooks on how to improve their dishes?

Always buy good quality raw ingredients, local when possible. You’ll always have good results and a freshness that will come through in your dishes.

Chef Matthew Schembri runs Lovage Bistro, a Qawra restaurant building a strong name for itself thanks to Matthew’s gourmet take on local � avours and ingredients. He talks to Gourmet TODAY about his career, his food and his bistro.

Chef profi le

Find us on FacebookLovage Bistro

Lovage bistro Triq l-Imhar , QawraTel: 21572088Mob: 79594098 Email: [email protected] www.lovagebistro.com


A whisky enthusiast’s delight at Sciacca GrillSciacca Grill has become synonymous with quality steaks on the island, however not all patrons are aware that their whisky selection is second to none. RACHEL AGIUS heads down to check out what’s on offer.

Hear the word ‘whisky’ and one might, at least until very recently, think of kilts and the chilly Highlands and large men with ginger beards and unintelligible accents. Scotland is the ancestral home of whisky (or ‘whiskey’, in Ireland and the US) and has continued to build on its generations of experience and vast family tree of distilleries. While by no means the earliest producer – Scot-land and Ireland adopted the tradition in the 15th

century, while Greeks were distilling their own 14 centuries earlier – Scotland remains the bench-mark for whisky, in both quality and range.

So it seems fitting that a novice pulling up a chair at the Sciacca Grill bar would start out with a Scottish whisky to get their feet wet. Johan, master of Sciacca Grill’s impressive bar, has made it his business to learn as much as he can about whisky, an area of the food world that is gaining ground around the globe. The ‘firewater’, he admits, is not a newbie’s scene. He himself has a strong back-ground in wines, which are easier to pair with food.

“Whisky’s high alcohol content can be a challenge to match with food, just because it can overwhelm the palate,” he explains. Sciacca Grill offers whisky in other forms though, including sauces and ac-companiments to their unrivaled meat menu.

For the enthusiasts though, Sciacca Grill of-fers a vast choice – some 220 varieties, by Johan’s estimate. Scottish offerings make up the bulk of those, about 150 types, but other regions are mak-ing waves too. Japan in particular has proven itself a worthy upstart, winning a number of categories in the 2015 World Whiskies Awards. This kind of success then has a ripple effect.

“People will hear about the Awards and then choose that whisky the next time they visit,” Johan explains. Of course a successful whisky doesn’t just rely on its own attributes – one has to remember that a great deal of money, politics and marketing

determine how high (or low) a profile each brand gets. Just like any other consumer goods, whisky’s public image makes a big difference. Former British colonies such as India and Australia are producing whiskies, building on the Scottish tradi-tion with styles and flavours of their own. The US, Taiwan and Germany have also thrown their hats in the whisky ring, so there is no shortage of new flavours to try.

Whether fuelled by good PR or a growing inter-est in where it’s made and how, whisky has become something of a status symbol in itself. People are eager to jump into the world of casks and malts, distillers and regions, and want to learn more about the near-mythical drink. Sciacca Grill’s well-stocked shelves groan under the weight of bottles from all over the world and Johan and his staff are eager to help those interested in learning about whisky, its history and traditions, as well as what’s new in a quickly evolving cosmos of blends and flavours.

Sciacca GrillSouth StreetValletta, VLT 1103Tel: 21 237 222Mob: 9940 4487Email: [email protected]: www.sciaccamalta.com

Find us on Facebookwww.facebook.com/Sciaccagrill


A meal worth travelling for at Rebekah’sThe phrase ‘hidden gem’, when referring to restaurants, is horribly overused. However none was created better for Rebekah’s, hidden away in the residential area of Mellieha, RACHEL AGIUS discovers it is well worth a visit.

I almost missed Rebekah’s when I drove past. Situated in a quiet residential Mellieha road, only a small sign and a menu in an illuminated display case indicated that the otherwise unassuming stone façade was the place I was looking for. Stepping inside however is a delight, even before you catch a whiff of the food – the restaurant is actually an old-style Maltese farmhouse, complete with war shelter (which now serves as a wine cellar), rough stone walls and a courtyard, which is where we chose to sit when we visited. Weather like ours makes outdoor dining an almost year-round pos-sibility and we fi gured we’d take advantage of a balmy evening to enjoy our meal al fresco.

While the food was excellent (more on that in a little bit), I cannot overstate the quality of the service. We were off ered drinks soon after being seated by Liz, our smartly dressed maître d’, who took good care of us throughout the night. It was heartening to hear their list of gins, when it’s usu-ally a matter of ‘one or the other’ in most restaurants. We picked our poison and perused the menu.

A handful of specials complemented the concise menu, including diff er-ent fresh fi sh and meat dishes. � e meal began with a wonderfully delicate amouse bouche – a salmon

mousse with celery puree, arranged artfully across our plates. Quickly polished off , we waited eagerly for our starters. A beetroot and feta creation arrived for me, decorated with rounds of crunchy puff pastry and what looked like a brushstroke of bright purple beet juice. An unusual combination but one that works, combining the sharpness of the cheese with the chewy freshness of the beetroot and making for a wonderful mix of fl avours.

As much as I enjoyed my fi rst dish, I must admit I was fl oored by the main. Sliding a knife into my beef ribeye, it was hard to ignore the fact that the meat just gave way beneath the cutlery. It was cooked to perfection – medium rare, with a perfect gradient, a gentle crunch on the outside followed by a melt-in-the-mouth centre and a complete absence of that somewhat off -putting deluge of blood. Sharing the plate was a single truffl e raviolo, stacked atop sautéed

mushrooms and sit-ting beside a delicious mushroom puree and truffl e jus. Seeing as how the dish left me speechless (in a good way), I’ll let my description stop here. I cannot hope to do it justice. My guest’s fi sh elicited a similar reaction, thanks to its

tender fl esh and simple preparation, which served to highlight its delicate fl avours. � ere was not a word of criticism between us. We shared some mixed, grilled vegetables and roast potatoes – simple but satisfying sides to the main events.

My guest decided against dessert, a decision that always leaves me out of a spoonful or two of my own. Luckily, there was plenty to share. I chose the panna-cotta with peach compote and a crunchy honeycomb biscuit. � e subtle, light fl avour of the pannacotta was off set nicely by the compote, which was not overly sweet but had a pleasant tartness that played nicely with the sweeter biscuit. Like Rebekah’s itself, this des-sert was an all-rounder.

With service that never falters, a reasonably priced menu and, in my experience, fl awless execution of both familiar and innovative dishes, this hidden treasure really has everything going for it. So enjoy the drive up north – when it ends with pulling a chair up to a table in Rebekah’s, it is certainly worth the trip.

Rebekah’s Restaurant12 Triq it-TghamMellieha, MLH 1472Te: 21521145Mob: 79792369Email: [email protected]: www.rebekahs.com.mt

Find us on Facebookfacebook.com/rebekahrestaurant

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Italian food worth revisiting� e real testament to a restaurant’s success is return customers. Forget fancy branding or complex menus – when people come back to the same place to eat over and over, you know they’re onto something.

Tal-Pjazza specialises in repeat customers. Owner, Chris, is jus-tifi ably proud of this fact. “Cus-

tomers on holiday in Malta have returned for breakfast, lunch and dinner, every day of their stay here,” he says, with a grin. “� ey have to organise their other activities around coming back to eat at Tal-Pjazza.”

Good things however take hard work. Chris took ownership of Tal-Pjazza over 10 years ago, and it initial-ly began life as a video game arcade. Eventually, a small kitchen was added,

making the place a café as well as a place to defeat

virtual monsters. � e most recent

refurbishment saw the whole place

gutted and rede-signed as a restau-

rant. With 60 tables and a small army of

staff , Chris has his work cut out for him. Tal-Pjazza opens every

day at 9am to serve break-fast. Closing time diff ers –

midnight in winter and the wee hours in summer, when orders will often keep coming in until 2am. Serving a variety of dishes, Chris pays close at-tention to what ends up on customers’ tables. His kitchen staff is all-Italian - an in-house pasta expert making sure only the freshest pasta gets served up while a trained pizzaiolo handles the wood-burning oven and everything that comes out of it. Ingredients are all brought in fresh, daily. Chris is sure his chefs would up and leave if this were not the case.

� e pizzas and pastas are the most popular menu options as is the Angus burger, which, Chris says, he has per-fected through much trial and error. Which is good news, seeing as how Tal-Pjazza serves up about 60 burgers a day (some 180 pizzas and 100 pasta dishes also make their way out of the kitchen daily).

Such huge volumes of food make it absolutely crucial to have staff that knows what they’re doing. His wife, Claudette, looks after all the admin of the restaurant. Chris handpicks his permanent staff members carefully; all have at least a few years’ experience within the catering industry and have a real passion for the work. Because this job is not for the faint of heart – long hours of physically and mentally demanding work are the order of the day and part of that work is mak-ing sure that every customer leaves a happy customer.

As its stellar reviews reveal, Tal-Pjazza has managed to combine rea-sonable prices with a family-friendly atmosphere, reliably good service and excellent food, every single time. It’s no wonder the place has become a return destination for so many diners, both foreign and local.

ly began life as a video game arcade. Eventually, a small kitchen was added,

making the place a café as well as a place to defeat

virtual monsters.

refurbishment saw the whole place

gutted and rede-signed as a restau-

rant. With 60 tables and a small army of

staff , Chris has his work cut out for him. Tal-Pjazza opens every

day at 9am to serve break-fast. Closing time diff ers –


Tal-PjazzaTriq il-Korp tal-Pijunier,Bugibba.Tel: 99216161Email: [email protected]

Find us on Facebookwww.facebook.com/talpjazzacafe

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Gourmet Today is back on TVM with for a second season. Sean Gravina and Michael Diacono are back in the kitchen, cooking up a storm with Moira Delia. Try some of their simple recipes that are as good for midweek meals as they are for entertaining. Try Sean Gravina’s Middle Eastern sea bass served on burnt aubergine with lemon and pomegranate seeds. For dessert try his millefueille with mango and pomegranate seeds and a coconut cream or a lemon and lime posset with a prickly pear syrup that is super easy to make and will leave a lasting impression on your guests.

Season Two on Gourmet Today TV

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Ingredients• 1 whole sea bass, gutted• 1 large aubergines • ½ garlic clove • ¼ lemon, zest only • 1 tbsp lemon juice• 2 tbsp olive oil• Handful parsley, chopped• Handful mint, chopped• ½ large pomegranate, seeds only• Salt and pepper

Method1. Place the aubergine directly on a moderate � ames

and roast for 15-18minutes, until the skin is burnt and � aky and the � esh is soft. Use metal tongs to turn them around occasionally. Alternatively, score

the aubergine with a knife in a few places, a couple of centimeters deep, and place on a baking sheet under a hot grill for about and hour. Turn them around every 10 min or so and continue to cook even if they burst and break.

2. Remove the aubergines from the heat and allow them to cool down slightly. Once cool enough to handle, cut an opening along each aubergine and scoop out the soft � esh, dividing it with your hands into long thin strips. Discard the skin. Drain the � esh in a colander for an hour at least, preferably longer to get rid of as much water as possible.

3. Place the aubergine in a medium bowl and add the garlic, lemon zest and juice, olive oil, ½ a teaspoon of salt and a goof grind of black pepper. Stir and allow the aubergine to marinate at room temperature for at least an hour.

4. Heat a grill on medium heat until very hot, in the

mean time score the � sh on both sides.

5. Place in a dish and drizzle plenty of olive oil, salt and pepper. Once the grill is hot place the � sh and don’t touch for at least 4 minutes, turn and cook for about the same time.

6. When ready to serve mix in most of the herbs into the aubergine and taste for seasoning.

7. Serve the seabass with a generous spoon of the aubergine and scatter the pomegranate and the remaining herbs.

D

This recipe fi rst

appeared on Gourmet

Today TV, aired on

TVM on 11 October,

2015.

Sean G

ravina

Grilled sea bass on burnt aubergine with garlic, lemon and pomegranate seeds


Mango and pomegranate millefeuille with coconut crème pâtissièreIngredients

Posset• 900ml double cream• 250g caster sugar• 1 ½ lemons, zest and juice• 1 ½ limes, zest and juiceSyrup• 4 prickly pears, peeled • 100g caster sugar• 1 lime, zest and juice• 1 vanilla pod• 1 star anise, broken• Freshly ground pepperGarnish• Icing sugar• Mango, diced

Method1. Bring the cream and sugar to the

boil in a saucepan. 2. Reduce the heat and simmer

for 3-5 mins to reduce the mixture slightly.

3. Add the lemon and lime zest and juice to the mixture and simmer for a further 2 mins.

4. Pour evenly into four glasses and chill in the fridge for about 2 hours until set.

5. Heat the pears in a sauce pan, add the sugar and cook over

gentle heat for 10 mins or until the mixture has a thick, jam-like consistency.

6. Add the lime zest and juice and vanilla pod and cook until the mixture thickens. Strain the mixture to separate the pulp and the syrup and leave to cool completely.

7. Before serving, add a little bit of black pepper.

8. Take the posset out of the fridge 30 min before serving.

9. Add a tablespoon of syrup and garnish diced mango and a dust of icing sugar.

Ingredients• 250 puff pastry• Plain fl our, for rolling• 6 ripe mangoes• 1 lime, zest only• 2 limes, juice only • 1 tsp ground chili powder • 60g caster sugar• 1 pomegranate, seeds only• Icing sugar, for dustingCoconut crème pâtissière• 3 medium egg yolks• 60g caster sugar • 25g fl our• 200g coconut milk• 100ml double cream

Method1. Preheat the oven to 220°C. 2. Roll out the puff pastry on a lightly- � oured surface

to form a rectangle, 2.5mm thick-that’s about the thickness of a euro coin.

3. Place the pastry on a baking tray and leave in the fridge to rest for 30 mins.

4. Prick the pastry at intervals with a fork to prevent it from shrinking as it cooks. Place a sheet of greaseproof paper on top, followed by another baking tray to keep the pastry � at.

5. Bake for 10 minutes, then remove the tray and

paper. 6. Turn the oven temperature down to 200°C and

cook the pastry for another 20 mins or until crisp and cooked through.

7. Remove from the oven and carefully slip the pastry on a wire rack to cool, cut the pastry into 12 rectangles, each 8x4cm.

8. To make crème pâtissière, whisk the eggs with the sugar in a bowl and add the � our.

9. Bring the coconut milk to the boil and pour it into the bowl, mixing well.

10. Tip the mixture back into the sauce pan and bring it to the boil, whisking constantly.

11. Remove from the heat as soon as it boils and dust the surface with a little icing sugar to avoid a crust or skin forming.

12. Once the crème pâtissière is completely cold, fold in the whipped cream.

13. Skin the mangoes, slice a few and dice the rest and season with lime zest, half the lime juice and the chilli powder.

14. To make the sauce, blitz all the mango trimmings with caster sugar and the rest of the lime juice until smooth.

15. To assemble, take a pastry rectangle and pipe a little pastry cream over it. Add some diced mango, pomegranate seeds and then repeat, � nishing with a layer of pastry. Dust with icing sugar and serve with the mango sauce.

This recipe fi rst appeared on Gourmet Today TV, aired on TVM on 11 October, 2015.

Lemon and lime posset with mango and prickly pear syrup

GOURMET TODAY

This recipe fi rst appeared on Gourmet Today TV, aired on TVM on 2 October, 2015.

Suggested pairing:

FICHERA LIMONCELLO CREAMThis limoncello cream was born from the harmonic and delicate blend between the noblest fruit of the Mediterranean and fresh cream.Purchase from www.buon-app.com.


The vineyards of Domaines Schlumberger were originally planted by the Romans and were later controlled by the Prince Abbotts of Murbach, an order of monks who established their seat at the town of Guebwiller in the southern end of Alsace.

When the estates of the Abbey were put up for sale after the French Revolution, a local mill owner named Nicolas Schlumberger purchased 20 hectares. Domaines Schlumberger make their wines using only estate-grown fruit, from vineyards located on the breathtaking slopes of southern Alsace.

Gewürztraminer ‘Les Princes Abbés’ 2013 has an intense nose of rose petals, oriental spice and tropical fruit. Gently off-dry, with a round and mellow texture, balanced by a burst of acidity and a peppery note on the finish. Wonderfully food-friendly, especially when paired with mildly spiced Thai or Indonesian dishes, or with pungent cheeses.

Take your pick from the World of WinesThe World of Wines shop at Blue Harbour, Ta’ Xbiex marina, is Malta’s � rst wine boutique that promises the most prominent world class wine brands that are locally available from a number of dedicated importers. The wines of Palladino, Zonin, Masi, Gaja, Frescobaldi, Luce, Antinori, Ban� , Buondi Santi, Donna Chiara and Donnafugata are just a part of extensive Italian portfolio. Bordeaux and Burgundy Grand Cru are being cascaded down to many rarely known ‘village’ wine appellations. The choice of Champagne is spread over a large selection of greatest names and formats that currently go up to six litres (8 bottles).

Charles Grech & Co. Ltd., Valley Road, B’Kara Tel: 2131 5064

Gewürztraminer ‘Les Princes Abbés’ 2013 Domaines Schlumberger, Alsace (France)


Tailor-made events at db Catering to make that special occasion perfectTo tailor make your event, with all that it takes is quite a challenging and a stressful task, but we can provide you with a turnkey solu-tion to fit your requirements like a glove.

db Catering + Events caters for any type of occasion, venue and size – home and private dining, office, weddings and civil unions, themed weddings, char-ity events, business meetings, corporate functions, barbecues and buffets.

db Catering and Events are part of the db Hotels and Resorts chain, which manages the db Seabank Re-sorts and Spa at the water’s edge on Mellieha’s sandy beach and db San Antonio Hotel and Spa, overlook-ing St Paul’s Islands in Qawra.

Choose from a dazzling range of cuisines, from continental to �ai, from Moroccan to Indian, from Mediterranean to fusion. Whether you are looking for a plated dinner, buffet or reception-style party, what remains constant is the freshness and the skills of their chefs.

db Catering and Events is a one-stop-shop offering everything from tables and chairs to cutlery and glassware, napkins and table linens

and anything else you may require. �e process be-gins by listening closely to what the client wants and then turning those dreams into reality with innova-

tive ideas and attention to even the smallest of details. With top notch venues, spectacular food and atten-tive service, db Catering and Events are sure to create an event worth remembering.

db Seabank Resort and Spa�e Atlantis Suite is a chic, modern venue with its

own private entrance. It is nicely divided into three sections making it ideal for vari-ous functions and events. It caters for 500 standing or 250 seated guests. �e venue has two bar set ups, intelligent lighting sys-tem, air-conditioning and private facilities.

Not many venues are quite like the Grotta Terrace. It is a beautifully posi-tioned in front of the Grotta and overlooks the Laguna Pool. �is large outdoor venue is set at the end of the Resort for more privacy and has the capacity to host up to 800 standing or 450 seated guests.

�e Gazebo Terrace is nestled in open countryside, surrounded by lush greenery, with stunning views of Mellieha heights and in the opposite direction, the famous

Red Tower in the distance. Being terraced, it has a lot of flexibility for catering for specific events. It has its own private access and has a capacity to host 300 standing or 150 seated guests.

�e Upper Terrace overlooks the Resort, enjoying the magnificent seaview on one side and the Mellieha heights as a back drop on the other. �e venue has been designed for large groups and sit-down func-tions of 600 guests or 1,000 standing. Civil ceremo-nies and weddings can also be hosted underneath the Gazebo. Accessability to the venue is easy from the gate positioned just off the by-pass making it ideal for the less mobile with a parking facility for 40 cars.

db San Antonio Hotel and Spa�e Casablanca Suite has a fresh decor of warm

shaded colours complemented by parquet flooring, is a venue of grand splendor. It is ideal for large stand-ing receptions of up to 600 guests or gala dinner for 250 guests. �e Casablanca includes a lobby area complete with a bar, private facilities and enjoys natu-ral light from the open magnificent skylight above the terrace.

The Upper Terrace - db Seabank Resort + Spa

The Gazebo Terrace - db Seabank Resort + Spa


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Find us on Facebookdbcateringevents

� e Pool Terrace welcomes you with a water fountain, fi re torches and a spectacular view of the unique St. Paul’s Bay. � ese ingredients make it an ideal venue for a standing reception around the

wonderful multi-tiered outdoor pool during the hot summer nights. It can cater for 600 standing and 300 seated guests.

� e Roof Top Terrace, perched on the tenth fl oor, spreads across the entire roof and undoubtedly off ers one of most breath-taking views in Malta – Qawra Bay, St Paul’s Islands and even Gozo. � e infi nity pool is an eye-catcher, making it a wonder-ful location for sunset weddings and receptions.

� e spacious Kosy Lounge & Ter-race is quite literally a room with a view. Perfectly shaped with an imposing glass dome, it overlooks the magnifi cent panorama of St. Paul’s Bay, Islands of St. Paul and

Gozo. Having a contemporary open plan design and featuring fl oor-to-ceiling glass and a breath-taking terrace, it off ers a standing and a seated capacity of 600 to 200 guests respectively. Another 200 standing

guests can be accommodated on the terrace, weather permitting.

� e Kosy Terrace is an ideal venue to host your wedding ceremony or renew of vows, overlooking St. Paul's Bay and hotel's outdoor pool. � e venue can host up to 100 people seated and you can also utilise this space for a stand-up reception for over 200 people.

� e New San Antonio Pavilion will be available for Summer 2016 with the facility of ceremonial venue host up to 30 people and a reception area with bar overlooking the panoramic views of the Mediterra-nean sea.

Contact db Catering + Events to set up a meeting to get the ball rolling on making that special occasion a dream-come-true.

db Catering + EventsTel: 2350 3750/1 Email: [email protected]

The Kosy Lounge - db San Antonio Hotel + SpaThe new San Antonio Pavilion - db San Antonio Hotel + Spa

Family is important to us. When we conceived of the idea of Snow White Meat & Poultry Market, it was built on the idea that we want to sell what we would eat. There should be no question of quality when it comes to our food. Only the best for our children and yours.Snow White has been proudly serving the community since 1977. What started off as a poultry slaughtering and cutting farm has now turned into a family-owned and operated butcher shop offering products that are made fresh and daily, every meat product that is made at our facility is spiced on site. Delivering the freshness our customers deserve.Our products, including chicken and pork are raised by local suppliers making us proud supporters of local business. All our beef is slaughtered at about 12 months of age, keeping it tender,to give you the very best meat for your money. That is what Snow White strives for everyday.

A True Family Butcher

Snow White Quality Meat & Poultry ProductsZebbiegh Road, Mgarr.Tel: 21575346 Mob: 99475131Email: [email protected] Web: www.snowwhite.com.mt

Opening hours:Monday - Friday: 7.30-18.30Saturday: 7.30-13.00


Ingredients• 4 yellow peppers, chopped • 100g cherry tomato• 800g red lentils• 2 tbsp curry powder• Bunch rocket• 200g cherry tomato • 4 tbsp Parmesan shavings

Method1. Fill a bowl with approx. 1 litre hot water.

2. Add the red lentils and cover with cling � lm. Set aside for 10 mins. Check if lentils have softened and if not, let it set for another 5 mins.

3. Place cherry tomatoes on a baking tray and sprinkle with curry powder.

4. Bake at 180˚C for 12 – 15 mins. 5. Dice the peppers and add them to the drained

lentils and add the roasted cherry tomatoes. 6. Mix well and season with salt and pepper. 7. Garnish with rocket and Parmesan shavings

and serve.

GOURMET TODAY54

Health lunches at Goldie’sIt’s so easy to grab something unhealthy for lunch as you’re whizzing around your daily routine. Though healthy lunches need a little bit of planning, it is not something outside the realm of possibility. Cristina Dacoutros and Sergio Ruz Sanchez, of Godlie’s Café in Gzira, believe in healthy eating throughout the year, and while they do not shy away from a bit of cream or butter, or even a little frying now and then, eating freshly prepared food, even with some small sins will not only make you look trimmer but also feel better without losing out on the most scrumptious � avours. Check out some their ideas for healthy lunches you can make in advance to keep you going throughout the busy day.

Ingredients• 1 small red cabbage, cut in 4• 12 orange, peeled

Method1. Using a juicer put in the orange and

small pieces red cabbage, add some ice and serve.

Orange and red cabbage juice Curried red lentil salad

October 2015 GOURMET TODAY

Ingredients• 2 hard boiled eggs, chopped• 2 large cans tuna, drained• 1 onion, fi nely chopped• 5 crab sticks, chopped • 3 tbsp sweet corn• 3 tbsp mayo• 2 pineapple rings, chopped• 4 pineapple rings, for glaze garnish • ½ tsp Cajun spice • 12 slice bread

• 1 tbsp butter• 2 tbsp brown sugar

Method1. Mix all together egg, tuna, onion, corn,

pineapple, crab and mayonnaise in a bowl.

2. Take 3 slices of bread per portion and spread the mix evenly and repeat it twice.

3. With a round cutter shape the sandwich into a circle, and repeat this for 4 persons.

4. In a � at pan melt butter, cook pineapple rings, sprinkle sugar and Cajun spice and let caramelize on low heat.

5. Pour slowly the juices on the top layer of bread and place each pineapple ring in the center of the sandwich, serve with crisps or salad of your choice.

Tuna tower sandwich

Goldie’s Café 118, Testaferrata Street,GziraTel: 21320931/ 79497444Email: info@goldie’s.com.mtWeb: www.goldies.com.mt

55

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Creativity with love and passion

Creativity is the act of turning new and imaginative ideas into reality. It is the ability to perceive the world in new ways, to fi nd hidden patterns, to make connec-tions between reality and the imagination. It involves two processes: thinking and producing. Ideas bring imagination and imagina-tion brings creativity.

Without exception, art should be created with extreme passion, and I apply this to every single cake I bake and decorate. To create with love and passion, even the smallest details make a diff erence and every cake becomes a unique piece of art in itself.

Artisitc Cake art with Hannah Coleiro

Hannah ColeiroMob: 9915300Email: [email protected]: www.cakeart.com

Find us on Facebook: Hannah Coleiro

Cake decorating with Artistic Cakes MaltaLeading sugar art courses with Mary Ann Zahra, an approved ICES (Inter-national Cake Exploration So-ciete’) instructor. Up your game in sugarpaste, royal icing, sugar fl ow-ers, airbrushing and handpainting on cakes.

Artistic Cakes MaltaMob: 9985 5121Web: www.artisticakesmalta.com

Find us on Facebook: Artistic Cakes Malta

Shabby-chic candy art at the Candy Shop

Candy Shop MaltaTriq Hal-Dwin,ZebbugTel: 99061284

Find us on Facebookcandyshopmalta

Free your creative side by decorating your own candy table, choosing diff erent styles of containers and dishes, and fi ll them with candies of your choice or to match your event’s theme. Candy Shop’s shabby-chic styled candy cart will defi nitely be an eye catcher.


Mdina glass BOWLSCheck out the fantastic range of handmade bowls by Mdina Glass in various colours, fi nishes, shapes and sizes.

OIL & VINEGAR BOTTLES� ese stylish, handmade oil and vinegar bottles by Mdina Glass are available in nine colours. Each bottle comes with a stainless steel spout for an even fl ow.

Mdina GlassAvailable from Mdina Glass outlets or online at www.mdinaglass.com.mt (with free delivery around Malta and Gozo on orders of €30 or more). Tel: 2141 5786Email: [email protected]

Charles Grech appointed to offi cially represent Penfolds wines

� e Charles Grech wines division was recently en-trusted with the offi cial and exclusive distribution of the famous Australian winemaker, Penfolds.Sitting comfortably outside of fad and fashion, Penfolds has taken Australian wines to the world grand stage and forged a reputation for quality that is without peer.Available in all Charles Grech Retail Outlets & � e Bistro and Local Premium Restaurants

Homemade dishes, made from scratch with responsibly sourced ingredients, are at the heart of Soul Food.

All dishes are hand-made from scratch: buying and making food responsibly is a must at Soul Food’s, Which also it serves dishes for celiacs and customers with food

allergies.� e range of vegan and vegertarian dishes

are available to enjoy al fresco. Stop by for coff ee, soy cappuccinos, fresh smoothies, organic soft drinks, organic wine and craft beer as well as brunch, lunch and vegan puddings.

SOUL FOOD 76, Merchant Street,VallettaTel: 21234311

Find us on Facebook: soul.food.valletta

Soul Food – Valletta’s Vegan/Vegetarian Restaurant


All-inclusive carvery buff et weekends at Ta’ Marija

Charles Grech offi cial Ornellaia wines distributor

Acoustic Fridays at The Italian Job

Don’t miss out on Ta’ Marija’s all-inclusive Carvery Buff et at just €25 on Saturday evenings and Sunday lunches, complete with unlimited wine, water and coff ee. Bring friends and family to their carvery feasts, which come with a delightful choice of Mediterranean and Maltese dishes, also featuring a seafood medley. � eir traditional Maltese rabbit and “bragjoli” (beef olives) are always exclu-sively available, and leave room for home-made desserts. Popular singer Corazon entertains every Saturday night, and promises to enchant you with her powerful voice and emo-tional songs.

And for those who want to travel back in time whilst savouring exquisite food, don’t forget the Maltese extravaganza nights every Wednesday and Friday night, complete with strolling musicians and a superb Maltese folk dance show. Open Monday to Sunday, for lunch and dinner.

Charles Grech wine portfolio welcomes Ornellaia as a new offi cial and exclusive partner. Ornellaia produces three highly acclaimed wines: Ornellaia, a blend of predominantly Cabernet Sauvignon, Merlot, and Cabernet Franc; Le Serre

Nuove, the ‘second vin’ of Ornellaia; and Le Volte, a blend of Sangiovese, Merlot, and Cabernet Sauvignon. Available in all Charles Grech Retail Outlets & � e Bistro and Local Pre-mium Restaurants

Ta’ Marija RestaurantConstitution Street, Mosta Tel: 21 434444 Email: [email protected] Web: www.tamarija.com

Every Friday night � e Italian Job host their popular Acoustic Ses-sions by well-known, talented artists from 10pm till late.

Acoustic Fridays presents Emma Mus-cat, Rachel & Ben, Na-dia & Markus ,Sandrina & Kiko.

Head down for lavish platters and exquisite cocktails as well as great off ers at the bar including � eresianer Beer. For beer tast-ing contact [email protected] or 21223755/21225039.

Happy hour on the cocktail menu is from 10pm till midnight.

Aco stic co stic Fridays

Emma Muscat

Rachel & Ben

Nadia & Markus

Sandrina & Kiko

Starting Friday 18th September

9 pm onwards Offers at the Bar

Friday 18th September9 pm onwards



The Italian Job Lounge Level 2, Bay Street ComplexTel: 21374737

GOURMET TODAY - EVENTS October 201560

StartersMediterranean squid soup ..........................7Baredele con funghi .....................................16Minestra d’orzo .............................................17

MainsJerk lampuki .....................................................9Bergamo-style rabbit ...................................19Roast pork belly ............................................34Seabass and burnt aubergine ....................47Curried red lentil salad ...............................54Tuna tower sandwich ..................................55

SweetsPlum clafoutis ................................................10Torta del Donizetti .......................................20Lemon layer cake ..........................................36Lemon and lime posset ..............................48Mango and pomegranate millefeuille ....48

AccompanimentsPolenta .............................................................19Sweet potato and thyme .............................35Roasted carrots .............................................35

BreakfastHomemade granola .....................................29Nut and seed loaf ..........................................30Chocolate smoothie bowl ..........................32Matcha smoothie bowl ...............................32Orange and red cabbage juice ..................54

Gourmet Today recipe index

Oven-roasted cherry tomatoesNow that the summer sunshine is in low supply, local tomatoes, as well as their foreign counterparts, have lost their delicious � avour. Bring back that tomatoey goodness by roasting your tomatoes with a little bit of salt and oregano.

Ingredients• 500g cherry tomatoes• Pinch dried oregano• Handful salt• Black pepper• Drizzle olive oil

Method1. Preheat the oven to 180˚C.2. Half the cherry tomatoes and place on a baking tray.3. Sprinkle with dried oregano, salt and fresh black pepper.4. Drizzle with olive oil and roast for 10 – 15 mins until the

tomatoes soften. 5. Use these roasted cherry tomatoes in salads or even in

sandwiches.

Gourmet Today Issue 36

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