the foodieIssue No:5 sep - oct 2010

the foodie September - October 2010

BBQ2GO Verdict CallingSummer is nearly over and with it we bring to an end our BBQ2GO offer. Many customers benefitted from our summer promotional offer where they got their hands on a complimentary pack of €30 worth in staple BBQ essentials. Did you qualify for a BBQ2GO pack? Are you satisfied with the selection of products? Is there a different form of promotion that you would have preferred us to hold this summer?

WIN €100 in FREE ShoppingNow is the time for YOU to provide us with your verdict. Your feedback is essential to ensure that we launch promotions which are catered for YOU - the customer. Just send us your comments either by e-mail to info@thefoodie.com.mt or by post to BBQ2GO Verdict – Arkadia Marketing Ltd., Fortunato Mizzi Street, Victoria, Gozo. Customers who choose to submit their feedback, good or bad, will get a chance to win €100 in free shopping from our foodstores. Just make sure you provide us with your contact details.

Refurbishment at our Gozo FoodstoreAs many of our Gozo-based customers have noticed, we have carried out a refurbishment in our Gozo foodstore at Arkadia Commercial Centre. The main priority of our refurbishment was to considerably improve the shopping experience of our customers. This included many aspects from aesthetic changes to structural ones. Customer response has been quite encouraging. Now we look forward to apply the same look and feel to our foodstore in Portomaso.

Thank You Waterfront Hotel – GziraThis is our second issue where the Executive Chef at the Waterfront Hotel, Kevin Debattista, and his kitchen team are collaborating in our publication ‘the foodie’. We hope you once again find their recipes inviting. Send in your feedback to our chefs by sending an e-mail to info@thefoodie.com.mt. We will soon be preparing our next issue to come out in November? Is there anything particular which you would like to see in our publication? Any food related topics which you would like to be enlightened about? We are just an e-mail or call (2210 3000) away.

editorial

2 - the foodie

Fresh Value From Our Fresh Counters

GOZO

ButcherFresh Local Chicken Whole Legs €3.15 per kg NOW €2.50 /kgFresh Irish Beef Knuckle €10.48 per kg NOW €8.15 /kg Frozen Lamb Fore Shanks €8.15 per kg NOW €5.40 /kg

DelicatessenMarinated mushrooms €1.86 per 200g NOW €1.80 per 200g Square Edam €1.40 per 200g NOW €1.30 per 200g Salami Napoli €2.91 per 200g NOW €2.71 per 200g

FishmongerImported Medium Prawns €10.45 per kg NOW €8.90 /kg Hake fillets (Merluzz) €6.00 per kg NOW €5.10 /kg

Fruit & Vegetable€2.00 in FREE goods with every purchase of €15 or more

PORTOMASO

Delicatessen100g free with every 300g purchased of the following: Fourme D-Ambert - €26.99, Jurassic - €27.99, Comte - €29.99, Tomme De Chevre - €29.99, Beaufort - €29.99, French Smoked Ham (same as cooked) and Salami Milano.

Butcher Pork stuffed €11.00 NOW € 9.00 / kgMinced Beef € 6.50 NOW € 5.50 / kgScottish Aberdeen Angus €22.00 NOW €19.00 / kg

FishmongerSea Bass €12.25 NOW €11.50 / kgGrouper Fillet €12.75 NOW €12.00 / kg Frozen King Prawns w/ Tail €24.46 NOW €19.50 / kg

Fruit & VegetablePash Pure Orange Juice (1 ltr) €3.96 NOW €3.30Beetroot Cooked x 500grams 2pkt @ 1.95c Organic Fruit & Vegetables 20% off

Ready, Steady, Go! Its’s harvesting time in sunny Maltaby Berenice Axisa

After pruning, harvest-time is the busiest period in the vineyard. Most of us don’t realise what hard work takes place both in the vineyard and the winery when harvest time approaches. The cellar needs to be spick and span with all machinery waiting for the first grapes to come in; the viticulturist tests his grapes regularly to assess maturity; the wine maker makes sure that all his tools are readily in hand and anticipates patiently the smell of fermenting must soon to flow in his cellar. I have worked a couple of harvests abroad and everyone has his own way of approaching such an alluring ritual.

Chardonnay grapes used for sparkling wines are usually the first grapes to be picked in Malta, as early as July. To accomplish a balanced sparkling wine obtaining, high acidity for the base wine is of utmost importance. The “vin clair” as the French call it is usually an austere wine with mouth watering acidity and low alcohol levels. This style of wine is needed since for sparkling wines produced in the methode traditionelle, a second fermentation is then triggered by adding sugar and yeast. As happens in any fermentation, sugar and yeast are transformed in alcohol and CO2, thus creating the creamy bubbles in sparkling wines. Harvest for such grapes is usually done by hand since the grapes need to reach the winery as healthy as possible , but then again, all grapes are handpicked in Malta.

Another international white grape variety which is usually picked quite early to retain is crisp acidity and herbaceous aromas is Sauvignon Blanc. Even if this grape variety usually buds late, it ripens early therefore making it an ideal grape variety for warmer climates like those of South Africa, Australia and Malta. The ripening of the grapes is a tricky period for the vineyard manager.

Ripeness is obtained when sugar and acidity within the grape are in perfect balance and is usually measured by means of a refractometer. The more seasoned viticulturists often enjoy a walk through their vineyards biting through the skins of a grape or two every now and again and rely on their palate to get a feel of the fruit’s progress. Tasting the grapes helps assess the phenolic ripeness of the grapes that is, the ripeness of the pips and skins. Both pips and skins are the source for tannins in red wines; low phenolic ripeness can lead to green dusty tannins in the final wine which are rarely sought after.

Merlot is a red variety which ripens well in Malta and is usually picked up earlier than its brother Cabernet

Sauvignon. The ripeness level at the moment of picking is extremely important since if

picked late Merlot can easily lose some of its freshness and good

acidity. This variety is sometimes blended in with Cabernet S a u v i g n o n contributing nice

acidity and round fruit to its sterner

brother that tends to ripen around 2 weeks later than Merlot.

For most grape varieties, yields per hectare need to be constrained as excessive quantity can likely lead to

greener flavours and more dilute concentration.

When it comes to our native red variety Gellewza, it is encouraging to not that it

is increasingly becoming more important as is our white Girgentina which we find tends to ripen quite late; even to stretching to late

September depending on the vintage. Due to its hardy skins this variety needs more hanging time on the vine to fully develop and mature and is often but not exclusively grown in the traditional alberello pruning method used for both indigenious grapes and is one of the most back breaking vines to work.

So next time you are picking a bottle of wine to share with friends, look out for a DOK Malta or Gozo or even an IGT Maltese islands that will reassure you that the wine has been produced from grapes grown in small parcels of sun-blessed land in our scarce yet magnificent countryside under proper quality protocols.

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the wine corner

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My Cute Little Pumpkin!!By Claire Borg

We commonly call little kids pumpkins right? Sweet and plump, pumpkins are in season from late Summer and Autumn. Traditionally kept on roofs and walls throughout the winter months, this vegetable is a long lasting, full of vitamins and bursting with colour and flavour. If you are driving through the Maltese countryside, you will spot these ‘gentle giants’ resting on top of the roofs of the little shacks in the fields.Versatile and easy to use, pumpkin is a very simple ingredient that stretches in many dishes. Starters, soups, casseroles, side dishes, pasta filling, risottos, candied, purees, crisps, pies, breads, cakes, cheesecakes, ice-cream and chutneys....you find pumpkin recipes that really are unusual.

Pumpkins are very versatile in their uses for cooking, from the fleshy shell, to the seeds, to even the flowers; most parts of the pumpkin are edible. Oil is made out

of the seeds, which are often called pepitas. The oil is thick, green-red in colour and is produced from roasted pumpkin seeds. It is generally mixed with other oils when used as a dressing because of it’s robust flavour.

Seeds are edible and are small, flat and green, covered by a white husk. some pumpkin varieties produce

seeds without these husks. They are a good source of magnesium, zinc and other vitamins.

During the month of October, pumpkins are commonly carved into decorative lanterns called jack-o-lanterns. In the United States, the carved pumpkin was first associated with the harvest season, long before it came an emblem of Halloween at the end of October.

In italy a very delicate pumpkin filling for ravioli is made with mashed roast pumpkin mixed with a little ground nutmeg, freshly ground black pepper and a lot of grated pecorino cheese.

In china, the leaves are consumes as a cooked vegetable or in soups. In Thailand, small pumpkins are steamed with custard inside and served as a sweet dessert. And in Malta and Gozo, pumpkin and rice pie is very popular in the Autumn and Winter months. Crunchy home made puff pastry is filled with a rice and pumpkin mix to create a savoury local dish that is truly delicious!

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• Raw pumpkin, as a supplement to regular feeds, can be fed to chicken to maintain regular egg production.

• The world record pumpkin was won in 2007 weighing 766 kilos in Massachusetts.

• Antartica is the only continent where pumpkin does not grow.

• Pumpkin flowers are edible.

• Pumpkins are 90% water.

• Pumpkins were once recommended for removing freckles and curing snake bites.

• Pumpkins contain potassium and vitamin A.

• Pumpkins are also used to make desserts.

• The pumpkin plant produces both the male and female flower.

• The word pumpkin originates from the word ‘pepon’ which is Greek for large melon.

10 Interesting Facts About The Pumpkin

Fourme d’AmbertFourme d’Ambert is one of France’s oldest cheeses (dating from the Roman period). It is traditional, farmhouse and cooperative, blue cheese. Fourme d`Ambert is more supple and dense than more blues. The flavor is savory and nutty. You can easily recognize it by its unusually tall cylindrical shape. Today the cheese is produced with pasteurized milk. The maturing process takes place in humid cellars.

Beaufort This remarkable cheese was already known in the time of the Romans. It takes about 500 liters (130 gallons) of milk to make a Beaufort of 40 - 45 kg. The cheese is made from the milk given by the mahogany-colored Beaufort cows, called the Tarines or Tarentaises.

Tomme de ChevreTomme de Chevre is made in the mountainous regions of Savoie up to the Provencal Alps, as well as on Corsica. It is a semi-soft cheese made from goat’s milk. There are several varieties of the cheese according to surface, which could be bare or covered with a whitish or bluish mold or with red flora. The cheese has a slightly salty tang and the subtle background flavour of tarragon and white wine that is characteristic of goat’s milk cheese.

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Some Curious Products From Our Deli Counter

6 - the foodie

cooking

Tomato Tart TatinRecipe prepared by Kevin DebattistaExecutive Chef at Basilico, The Waterfront Hotel - Gzira

Preparation Time: 25min - Serves 2

Ingredients2 medium size tomatoes1 sheet puff pastry2 tbsp pesto1 tbsp sesame seeds1 bunch rocket (rucola)5 black olives1 tsp chopped rosemary10 cherry tomatoesbalsamic reduction

MethodRoll out the puff pastry into a thick layer, make some wholes with a fork so it will not rise so much. Brush the puff with the pesto and with a big ring cut into a big circle. Place the sliced tomato on top of the pastry and drizzle the sesame seeds. Place in a hot oven temp 200C and bake for at least 15 minutes or until its golden brown.

Pick around 5 cherry tomatoes and chop them, than chop the black olive, and mix everything together with the olive oil and rosemary.

When the tart is ready, place on the center of the plate, top it off with the rucola, and place the olive and tomato mixture around the tart.

Garnish off with some shaved parmesan on top of the tart.

IngredientsMixed Lettuce (lollo rosso, lollo bianco, iceberg)4 slices of cucumber150 grams pumpkin sliced2 cherry tomatobalsamic reduction

For Nut Dressing:1tbsp chopped walnuts1tbsp pine nuts2tbsp olive oil

Pumpkin Salad Recipe prepared by Kevin DebattistaExecutive Chef at Basilico, The Waterfront Hotel - Gzira

\Preparation Time: 25min - Serves 1

MethodSlice the pumpkin into thick slices, pre heat a griddle pan, grill for few minutes on each side. Dress the lettuce with olive oil.

On a plate drizzle the balsamic vinegar, place the dressed lettuce on the center, and put the slices of cucumber around the lettuce.

Place the grilled pumpkin around the lettuce, drizzle the olive oil and finish off by placing the nuts around.

Serve immediately.

Baked Lemon Tart with a Vanilla Pod Ice-Cream Recipe prepared by Kevin Debattista Executive Chef at Basilico, The Waterfront Hotel - Gzira

Preparation Time: 35min - Serves 4 Tarts

Ingredients250g Sweet Cream250g Milk2 lemon 90g sugar2 egg yolk3 eggs1 ready made tartVanilla Ice-Cream1 bunch of berries Chocolate sauce

Method Start by beating the yolk, eggs and sugar together in a mixer. Get the juice from the lemons, and the rind of 1 lemon, mix with the egg mixture. Add the milk and Cream and continue beating until everything is well blended together.

Pre heat the oven at a temp of 170C. Place the tarts on a tray and fill them with the lemon mixture. Place them in oven and leave to cook for at least 30 minutes or until the mixture is settled and golden brown.

When ready leave the tarts out for 15 minutes, and than you can serve with the ice cream, Berries and drizzle off the chocolate sauce.

Remember that the tarts can be cooked a day in advance. Just pre-heat before serving.

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Get it Lateat Portomaso

Mon-Sat: Open up to 9pm Sun: Open up to 8pm

cooking

8 - the foodie

Trio of LampukiRecipe prepared by Kevin DebattistaExecutive Chef at Basilico, The Waterfront Hotel - Gzira

Preparation Time: 30min - Serves 2You need 2 medium size lampuki to serve 2 pieces on each

Pan fried Lampuki Fillets served on a bed of rosti potatoes and peppered goat cheese

Ingredients1 medium potato1 egg1 cherry tomato2 slices peppered goat cheesesalt and pepper1 small finely chopped onion1 finely chopped garlic

MethodPeel and wash the potato, grate it, add the chopped onion, garlic and mix with 1 egg, leave it a side. Pre heat a pan and fry the potato mixture, until golden brown on each side. When ready cut into a square shape and place the sliced goat cheese on top. Place the pan fried lampuki fillets on top and finish off with the baked cherry tomato. To garnish chop some fresh herbs on top.

€100 in FREE Shopping to be WON Send us your feedback on our BBQ2GO offer. Just send

your comments, suggestions and contact details by e-mail or post to get in our draw to win €100 in FREE shopping.

info@thefoodie.comt | Arkadia Marketing Ltd, Fortunato Mizzi Street, Victoria, Gozo

cooking

the foodie - 9

Pan fried Lampuki Fillets served on caramelized asparagus in balsamic Ingredients5 fresh baby asparagus1tbsp sugar2 tbsp balsamic1 fillet of lampuki

MethodPre heat a pan for the asparagus, add the balsamic and sugar together on low heat. In a boiling pot, add the asparagus a cook for few minutes or until its al dente. When ready place the asparagus in the balsamic, on high heat, keep on stirring until it starts to thicken up. When ready place the asparagus on top of each other, and finish off by placing the pan fried lampuki fillets on top. Garnish with a quail egg, or a small bunch of parsley, swerve when ready so the balsamic juice will not run all over the plate.

Pan fried Lampuki Fillets served on a bed of artichoke black olive, and tomato relish

Ingredients1 fillet of lampuki2 artichokes3 cherry tomato5 black olives1 shallotchopped basilchopped chilli1 chopped garlic1 tbsp capers

MethodCut the artichokes into small slices, pre heat a pan and start cooking the onions and garlic. Add the chilli, basil, black olive, the chopped tomato and the sliced artichokes. Keep on cooking for few minutes. Place the artichoke mixture, than on top add the pan fried lampuki, and garnish off with fried capers with chopped chives.

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10 - the foodie

It’s Backto School TimeSome Planning Tips To Maintain Your Kids’ Healthy Diet

Any parent will agree that the world’s toughest food critics are children. This “aptitude” for culinary criticism is particularly evident with school-day lunches. You want to give your mini gourmand a balanced meal, one filled with double-duty foods that provide energy and nutrition while keeping junior sated and satisfied.

But getting your little loved one to actually eat a wholesome homemade lunch can be as difficult as getting him or her to log off and unplug.

To ensure that junior’s power lunch doesn’t go straight into the trash (and your time and money with it) or get traded for something a whole lot less nutritious, parents need to approach this nagging problem with a strategy. What follows are tips on planning and packing lunches and tools to deal with picky eaters. No matter what you include, your child will know that you took the time to make something especially for him or her, as a homemade lunch is yet another expression of your love.

Planning & Packing Tips:

Think Like an AccountantBudget your time and money by creating a spreadsheet that will detail the daily school-day lunches for that month. Make use of Sunday leftovers and use fresh produce as soon as you buy it. Create a weekly shopping list to reduce trips to the foodstore, and allocate healthy prepackaged snacks for days without fresh fruit.

Act Like a ChefCut your lunch-making time in half by creating an efficient assembly line of materials. Get out everything that you need, from bread and meats to wrapping materials and utensils. Place it all on the counter in the order you will use it. This will speed up the process when you’re pressed for time.

Keep It Hot/ColdIf you’re sending your kid to school with something that needs to stay cold, include a cold pack if your child is like most, you might want to tape the cold pack into the lunchbox, so that it doesn’t accidentally get thrown out or left behind. For foods that must be kept warm, like a veggie stew or noodle soup, heat up the food in the morning. Pour boiling water into a thermos, let it warm up the container for a few minutes, and then tip it out before you add the hot food. This will help retain warmth.

Looks CountThe way food is presented affects how a diner perceives flavor; this is true even for kids. Make an effort to keep dishes looking attractive, wrapped and served in cool containers, and packed in lunchboxes that reflect the personality of your child.

Tips for keeping picky eaters happy:

Give Jr. Power Before you plan the weekly lunch menu, ask your child to identify five favorite food items that he or she would like to see in the lunchbox. Then encourage your kid to participate in the planning, preparing, and packing of the rest of the meals, creating a balanced menu of protein and complex carbs. Including them in the decision and preparation improves the chances that the lunch will actually get eaten.

Never Too Cool for SchoolNo matter how old your child is, include a sweet, encouraging note, a cartoon, a picture of the family pet, or even just a silly drawing to make them smile and be reminded of how much you love them.

Vary the MenuEven if he or she requests the same ham and cheese sammie every day, it’s important to provide at least one or two different items in the lunchbox to expand a picky eater’s palate. However, throwing in a food your young food critic claims to hate will backfire, as they are likely to throw it out before trying it. Introduce those new or controversial foods at dinnertime, when your kid is presumably hungry and under your watchful eye.

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Daily NutritionalRequirements for Kids

Daily Requirements: PreschoolersGenerally, preschoolers need about 1,000 to 1,400 calories per day. For this age group, roughly five or six mini-meals throughout the day are preferable to keep their energy up.

Veg: 1 cup Fruits: 1 cup Grains: 85gr Meats & Beans: 60-85grDairy: 2 cups Oils: 3 teaspoons Fats & Sweets: Limit as much as possible

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Daily Requirements: Primary School StudentsComplex carbohydrates and protein are particularly important for five- to eleven-year-olds, who need roughly from 1,400 to 2,000 calories a day. If they are very active, their calorie intake can be in the upper range and if they are fairly inactive, they should have a little less.

Veg: 2 cups Fruits: 1 1/2 cups Grains: 140-170gr Meats & Beans: 140grDairy: 3 cups Oils: 4 teaspoons Fats & Sweets: Limit as much as possible

Daily Requirements: Secondary & Upper Lyceum StudentsGenerally, teenagers need anywhere from 1,600 calories per day to 3,000 calories for very active boys. Often, teenagers need more calcium and protein than they take in.

Veg: 3 cups Fruits: 2 cups Grain: 170gr Meats & Beans: 140-170grDairy: 3 cups Oils: 5/6 teaspoons Fats & Sweets: Limit as much as possible

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Arkadia Commercial Centre, Victoria – Gozo | Tel: 2210 3311

stationary school accessories books

Get your kids prepared for the scholastic season

PRAWN

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TETLEY RO

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ACETO BALS

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STEAK &

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WAS €2.63NOW€2.24

Ambient Size Was NOWBorges Olive Oil 250ml 2.61 2.22Cesar Extra Virgin Olive Oil 500ml 3.50 2.98Blue Dragon Oyster Sauce 150ml 2.02 1.72Blue Dragon Spring Roll Sauce 200ml 2.04 1.73Riscossa 30 Zitoni Tagliati 500g 0.72 0.61Terramaris Pesto Genovese Small 130g 2.47 2.10Cirio Red Kidney Beans 400g 0.47 0.40Cirio White Cannellini Beans 400g 0.47 0.40Terramaris Pomodori Secchi 314ml 2.40 2.04Sacla Acetelli Insalatina 290g 1.60 1.36Realmar Fillets Anchovy In Oil 50g 0.86 0.73Lola Sliced Green Olives 480g 1.99 1.69Heinz Baked Beans In Tomato Sauce 415g 0.99 0.84Paxo Breadcrumbs 227g 2.04 1.73Heinz Light Salad 285g 1.46 1.24Sagra Olive Oil 1ltr 6.95 5.91Sagra Extra Virgin Olive Oil 1ltr 6.69 5.69Casa Fiesta Wrap Omega 370g 2.91 2.47Lavazza Il Perfetto Espresso 250g 3.70 3.15

LAVAZZA QU

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WAS €2.25NOW€1.91

Get that littlebit extra

Sep - Oct 2010

Confectionary Size Was NOWWalkers Almond Shortbread 150g 3.95 3.36 Mackays Apricot Preserve 340g 2.95 2.51 McVities Pengiun Biscuit Bars *9 2.10 1.79Kettle Sea Salt & Black Pepper 200g 2.30 1.96 Walkers Salt N Vinegar 34.5g 0.55 0.48Fox’s Choc Chunks Cookies 1.80 1.53Dan Cake Madeira Cake 700g 3.85 3.27 Dan Cake Cut Cake Lemon With Icing 350g 2.47 2.10 Fox’s Raspberry Jam Creams 150g 1.55 1.32 B.Maman Apricot Jam 370g 2.30 1.96 CerealsQnax Chocolate Shells 375g 2.04 1.73

BeveragesVilla Jolanda Fragolino 75cl 4.10 3.49 Phoenix Dutch Beer 50cl 0.59 0.50 Jp Chenet Rose 75cl 5.10 4.34

Pet FoodSimba Supreme Tuna/Shrimp 85g 0.65 0.55Simba Supreme Tuna/Veg 85g 0.65 0.55Simba Supreme Salmon & Seabream 85g 0.65 0.55

LA VALLE

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WAS €2.99NOW€2.54

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arkadia value

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WAS €2.55NOW€2.17

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ISCUITSWAS €1.95NOW€1.66

Frozen Size Was NOW Greens Whole Carrots Extra Fine 450g 1.00 0.85 XXL Pizza Ham & Mushroom 1kg 3.65 3.10 Vici Pangasius Fillet Gourmet 400g 3.06 2.60 XXL Pizza Familijana 1kg 3.65 3.10 Donegal Catch Whiting Fillets 450g 5.66 4.81Findus Fish Fingers 400g 3.15 2.68McCain Home Fries 750g 2.69 2.29Bird’s Eye Cod Fillets In Crumb 240g 2.91 2.47Bird’s Eye Pollock In Batter 240g 2.71 2.30McCain Oven Chips Straight Cut 2lb 2.91 2.47

ChilledBaronesse Light Emmenthal 150g 2.45 2.08 Baronesse Light Emmenthal 250g 2.90 2.47Cheese Strings Original 84g 2.55 2.17Lurpak Danish Butter Unsalted 250g 2.22 1.89Fiorucci Speck 120g 3.38 2.87Fiorucci Salame Milano 200g 3.50 2.98Alibert Tortellini Ricotta Semi Fresh 250g 0.96 0.82Viotros Grated 250g 2.60 2.21Bridel Milk 25cl 0.50 0.43Scarlino Le Cock Pariser Pollo Tacchino 1.23 1.05

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WAS €7.45NOW€6.33

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WAS €2.91NOW€2.47

VIOLITE 8% FAT S

PECIAL DIETWAS €2.15

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WAS €4.60NOW€3.91

NIVE

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WAS €2.24NOW€1.90

MADREPERLA

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WAS €3.55NOW€3.02

Detergents Size Was NOW Cif Spray Sgrassatore 750ml 2.39 2.03

Personal Care Sheen Toilet Paper *4 Rolls 2.26 1.79Sheen Pop Up Tissues *150 1.13 0.96Fructis Shampoo Dry 250ml 3.59 3.05Fructis Balsamo Dry 200ml 3.59 3.05Elvive Nutri Gloss Light Shampoo 250ml 4.59 3.90Fresh & Clean Swippie Travel *20 2.60 2.21Garnier Madreperla Conditioner 250ml 3.55 3.02Elvive Nutri Gloss Balsam 200ml 4.59 3.90Nivea Dry Impact Roll On For Men 50ml 2.74 2.33 Nivea Body Irresistable Smooth 250ml 5.59 4.75Nivea Body Moisturiser Light 250ml 5.60 4.76

arkadia value

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