FOODIST WINTER 2019 ISSUE 12 by BE.COMMUNICATIONS

Winter 2019 / Issue 12

Make No Misteak Victor Paul Borg p.16 // Starry nights with Vincenzo Guarino Rachel Zammit Cutajar p.20 Feeling Puckish Nick Diacono p.38 // Never Too La[t]te Trevor Diacono p.44

Happy Festivities CHRI STMAS E XT END ED SH OP P ING H OURS SUN 24TH NOV 08:00 to 18:00

FRI 13TH DEC 08:00 to 21:00

TUE 24TH DEC 08:00 to 18:00

SUN 29TH DEC 08:00 to 18:00

WED 1ST JAN CLOSED

SUNDAY 1ST DEC 08:00 to 18:00

SUN 15TH DEC 08:00 to 18:00

WED 25TH DEC CLOSED

TUE 31ST DEC 08:00 to 18:00

THU 2ND JAN 08:00 to 21:00

SUN 8TH DEC 08:00 to 18:00

SUN 22ND DEC 08:00 to 18:00

THU 26TH DEC 08:00 to 21:00

REGU LAR SH OP P ING H OURS MON - WED 08:00 to 20:00

THU - FRI 08:00 to 21:00

SAT 07:30 to 20:00

SUN 09:00 to 14:00

F R E E

Psaila Street, Santa Venera t. 2148 0807

C U S T O M E R

PA R K I N G

Gorg Borg Olivier Street, St Julian’s t. 2137 8520

www.myparktowers.com

Spinola Park, St Julian’s t. 2138 1055

All the baste! Many complain that the traditional Christmas turkey is too dry for their liking unless you baste it properly in a bid to keep it moist. But worry not, if you aren’t up for turkey, we’ve cooked up an array of alternative recipes to try this Christmas! From Skate with chips, to Ilsien bil-kappar and stuffed quails, and Black Hen, we’ve got the stage set up for you. But something more salient than what we intend eating this Christmas is the impact meat is leaving on our health and planet. In this edition, we run a feature by Victor Paul Borg on meat intake and that it should be drastically cut down to benefit our health and our environment. Foodist also takes you bake in time this Christmas. We run an interview with Joseph Cassar who is involved in ‘Taste History’ – a dining concept which gives you a feel you’re living in the 18th or 19th century. And who doesn’t enjoy that Christmas breakfast in the hours leading to Christmas Day? Our very own Elsa Messi has outlined a choice of eateries that will be serving traditional Christmas breakfast across the island: from the English breakfast we are accustomed to, the vegetarian smashed avocado if we want a healthier option, and Belgian waffles to sum it all up. Are you feeling hungary(ier) after reading this? If so, why not pop down to one of the five Eastern European eateries we’ve listed for you to try, be it Russian, Hungarian or Polish food you want. To end on a sweet note, we’d like to wish our readers a great Christmas and New Year and businesses who have chosen Foodist to promote their products and services many happy returns!

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Winter Issue

Contents

THE FOODIST

MAKE NO MISTEAK

STARRY NIGHTS WITH VINCENZO

FIREQUACKERS

JINGEL BELLS & CHRISTMAS BUNS

FEELING PUCKISH

THE GIFT OF GIVING

NEVER TOO LA[T]TE

OUTLETS

NEWS

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F E AT U R E

The

Foodist Elsa Messi

Bake in time ELSA MESSI SPEAKS TO JOSEPH CASSAR – A LECTURER AT ITS WHO IS ALSO INVOLVED IN ‘TASTE HISTORY’ - A HISTORICAL AND UNIQUE DINING CONCEPT CREATED BY HERITAGE MALTA WHERE GUESTS GET TO EAT IN CENTURIES-OLD AMBIENCE AND TO TASTE FOOD CONSUMED IN THE 18TH AND 19TH CENTURIES. Tell us about your culinary background? In 1998, I enrolled in a four-year Diploma course studying Food Preparation and Production at ITS. The course included a one-year internship, which I carried out in the UK. During the last 20 years, I worked in various restaurants and hotels under many talented chefs, mainly serving a la carte menus. When did your love for cooking begin? My love for cooking started at the age of 10, when I prepared a Swiss roll on my own. I used to spend a lot of time with my mother cooking and baking. She is an amazing cook and cake decorator! What's your cooking style? I love to adapt French classical dishes by incorporating current trends. When tasting a new dish I believe that it is very important to give that element of surprise by creating new textures in order to stimulate all our senses. I love to combine the art of cooking and science.

10 10

So, you're a lecturer at ITS; what do you teach? For the past three years I have been lecturing at ITS, mainly teaching kitchen and larder, food trends, dairy processing and products, kitchen management, food fraud and other various modules at Higher National Diploma and Degree Level.

Tell me more about Taste History? And what can people expect from the menus? Recently, a group of my students got involved in Taste History - a dining concept that was created by Heritage Malta. The food has been prepared in the same manner that used to be prepared back in the day, thus offering a unique, historical dining experience. This dining concept is based on continuous historical research of historical recipe books and kitchen inventories, that is carried out by Mr Liam Gauci, Mr Kenneth Cassar and Dr Noel Buttigieg to give the opportunity to guests to taste food that used to be consumed during the 17th and 18th century. Hence, through research and experimental archaeology in the kitchen, we are recreating the tastes of the past, learning a little bit more about our small island nation.

“THROUGH RESEARCH AND EXPERIMENTAL ARCHAEOLOGY IN THE KITCHEN, WE ARE RECREATING THE TASTES OF THE PAST, LEARNING A LITTLE BIT MORE ABOUT OUR SMALL ISLAND NATION”

Have you ever taught past ITS students that have taken Malta's culinary scene by storm? As mentioned above, I am relatively new to ITS, however in the past three years I have seen a good number of young talented chefs that I am sure will succeed in their professional journey. What are your favourite three dishes to cook? I would go for fresh stuffed pasta, slow roasted pork cheeks and a panseared Mediterranean fish. Nevertheless, I love to cook anything which is local and in season to get the best of the product. What are your favourite Maltese dishes to eat? Hard to tell…I just love good food! You cannot say no to fried rabbit with thyme and garlic, roasted lamb and stewed artichoke hearts.

What inspires you in the kitchen? Creativity is my inspiration. Cooking is definitely not a boring job as a chef has the opportunity to stay motivated by creating new dishes. Having students wanting to start creating menus for their assignments and coming up with various ideas and then developing those ideas into something practical and successful, is an amazing experience. What advice would you give anyone wanting to become a chef? The first step in becoming a chef is to achieve the required culinary qualification from a culinary institute such as ITS. It is very important to start from the basics to build-up the necessary skills and knowledge in order to work in a kitchen in a professional manner. Then it is imperative to gain experience from the industry and anyone who wants to become a chef must be ready to work hard for long hours. Nevertheless, it is a rewarding job which gives a lot of self-satisfaction and brings about opportunities.

F E AT U R E

All I want for breakfast… ELSA MESSI OUTLINES SOME EATERIES THAT WILL BE SERVING THE TRADITIONAL CHRISTMAS BREAKFAST ACROSS MALTA. A popular maltese tradition during the festive season is indulging in an early christmas breakfast. This post 12am meal is usually enjoyed straight after midnight mass. Well, who are we to argue with such culinary-based traditions? A big part of christmas is food, is it not? Here are some eateries in malta that are keeping this late-night (or early morning) tradition alive.

PARISH CHURCH OF OUR LADY OF POMPEI, Marsaxlokk

TRAMICI, Birkirkara

CRUST, St Julian’s

Since Christmas breakfasts are always after midnight mass, then what better way than to enjoy it in an actual church. Our Lady of Pompei will prepare a filling English and continental breakfast buffet while providing a real community vibe. €10 / person and €5 / child

From 1am to 4am, guests will be able to enjoy a fully-loaded breakfast in the form of a lavish buffet. Tuck in to hash browns, pork sausages, beef sausages, streaky bacon, collar bacon, different kind of eggs and more from the hot station. A vast selection of charcuterie and cheeses, as well as an assortment of breads will also be on offer. €18.95 / person

THE PHOENICIA, Valletta

MANOUCHE, St Julian’s

THE XARA LODGE, Rabat

Not only will you receive a welcome beverage such as prosecco, a raspberry fizz or hot buttered rum, there will also be several food stations that will cater to everyone’s tastes. Expect Danish pastries, croissants, muffins and breads from The Baker’s Basket. The cold cut offering will include venison ham, pastrami and smoked salmon, to name a few. Chicken sausages, bacon and a whole roasted suckling pig are also what’s on the cards. €38.00 / person

The brunch kings at Manouche have devised a midnight brekkie that is sure to please. Expect a selection of juices, hot drinks and pastries on arrival to whet the appetite. For mains, choose from the Manouche breakfast plate (with two fried eggs, Lincolnshire sausage, mushrooms, tomato, roti potato and buttered English muffin), eggs Benedict, eggs Norwegian style, eggs Florentine or a 3-egg omelette. To finish, you'll have either French toast or a Belgian waffle to pick from. Prices as per menu

Crust are racking up a post-midnight breakfast with mulled cider being the beverage of choice. To eat, prepare to feast on cheesy Mexican eggs, a full English breakfast, eggs Benedict, French Christmas toast, Christmas pancakes, (with melted chocolate, spices and burnt mini marshmallows), vegetarian smashed avocado and more. Prices as per menu

Enjoy a delectable buffet spread within regal surroundings. The Xara Lodge will be tantalising tastebuds from 00.30 until 2.30am with typical hot breakfast treats (sausages, eggs of the scrambled, boiled and poached kind, bacon and more). A live omelette station, a live pancake station and a Baker’s Basket (offering pastizzi, croissants, muffins and more) will also be on the menu.. €28.50 / person

â&#x20AC;&#x153; The secret to success in the kitchenâ&#x20AC;? Chef Neil Darmanin

For more information and recipes by Chef Neil, visit: grancucinamalta.com

F E AT U R E

ARE YOU

HUNGARY? ELSA MESSI OUTLINES A NUMBER OF PLACES SELLING EASTERN EUROPEAN FOOD IN MALTA. Eastern European cuisine is full of culture and history. While for most people opting for an Eastern European restaurant in Malta may not be people’s first, second or even third choice, it doesn’t mean it cannot happen. There is still a lack of knowledge as to what Eastern European food entails food is all about, be it from Russia, Hungary or Poland, which respectively, all have their own specials and cooking techniques. Fortunately, Malta has its fair share of restaurants that specialise in delicious dishes from the Eastern hemisphere, so whether you’re a novice, or an expat who is missing traditional food, or anything in between, you need to check out the following:

Happy Pigs Tavern, St Paul’s Bay

An Eastern European tavern serving goulash (beef cooked with potatoes, veg and spices), beef tongue sautéed in butter, kavarma (a Bulgarian dish of pork stew cooked with veg, spices and baked in bread), sauerkraut (a cabbage-based dish), shashlik which is a Russian kind of shish kebab, in addition to other Eastern European meat specialties.

VostOk Takeaway & Delivery, Msida

Although VostOk’s entire menu isn’t predominantly Russian, they have a very nice, hearty and authentic food offering from the country itself. For starters, nibble on Cheburek (deep-fried dumplings stuffed with minced beef) or typical Russian pancakes filled with meat or ricotta. Mains include Pelmeni, which are the Russian equivalent to ravioli or small pockets of unleavened dough containing minced beef. They always have daily specials which include traditional Russian soups.

Margaret Island, Sliema

Margaret Island offers a wide range of traditional Hungarian fare and the portions are huge. Typical (and recommended) dishes include hortobagy meat crepes (two savoury generously stuffed crepes with chicken stew in paprika sauce), the letcho (a hearty tomato stew with roasted sausages) and of course the beef goulash, one of Hungary's staple dishes.

D’Amici Russian Karaoke Bar, St Julian’s

This hidden gem offers small plates from Russia with love. Expect dishes involving various meats on the skewer, Russian dumplings and lots of vodka. Perfect for a late-night out!

Sarajevo, St Julian’s

This eatery flies the flag for Bosnian cuisine and it does it well. On the menu you’ll find ustipci (doughnut-like fried dough balls) ustipci, sudjuka (smoked beef sausage) and kajmak (a Serbian unripened cheese similar to clotted cream).

ENVIRONMENT

Victor Paul Borg

MAKE NO MISTEAK:

Meat is impacting our planet VICTOR PAUL BORG CONSIDERS THE SEVERE IMPLICATIONS OF MEAT CONSUMPTION ON OUR HEALTH AND PLANET. Have you been concerned about the fires raging in the Amazon forest last summer, which caused a swathe of destruction unseen for two decades? Do you feel hopeless in the face of profligate nature destruction, and the threat to the world from the climate emergency? There is one individual thing you can do that would make a difference: drastically cut down your meat intake or become vegetarian outright. That’s not so radical, or aspirational. It’s a trend. In the past year meat has become the proverbial antichrist, and a concerted effort to turn us back into herbivores – as our ancestors where before they emerged from forests to roam savannahs – is gaining momentum.

The impact of meat consumption has been laid bare in the past year or so. For example, around 90% of deforestation for agribusiness in the Amazon is to clear forest for cattle changing. Cattle also release methane, one of the most potent gases causing climate change, and it’s been calculated that it’s impossible to halt climate change without drastically cutting down meat intake.

All of this was explored for the EAT-Lancet Commission earlier this year. The preeminent medical journal The Lancet teamed up with EAT, a nonprofit startup founded by a team of scientists in Sweden and France and Norway and worked with 37 leading scientists in 16 countries to produce the first global report for sustainable food systems. The report – Food in the Anthropocene: the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems – catalogued the ravages of unhealthy diets on our health and the planet. On the one hand it charted the obesity epidemic – two billion people are currently overweight, putting a growing strain on healthcare systems. On the other hand, some 800 million people remain undernourished, even while a third of the food that’s produced worldwide goes to waste. Agriculture is responsible for the largest share of degradation of the world’s ecosystems. The mission of EAT is to foster healthy eating by 2050. That entails addressing the lopsidedness of diets – the overconsumption of meat and

“…around 90% of deforestation for agribusiness in the Amazon is to clear forest for cattle changing”

dairy foods by the rich, the overreliance on innutritious foods such as potatoes and cassava and bread by the poor. The EAT blueprint is based on a flexiterian diet dominated mostly by vegetables. It promotes a diet that is quasi vegetarian. And it sets targets. For example, in order to feed the world and save the planet, we can only allow ourselves around 300 grams of meat every week. At present, in Europe, we consume around a kilogram of meat per person weekly on average. Adapting to the EAT diet means that the standard traditional tripartite meal of a chunk of meat, potatoes, and veg must be ditched. In then comes an array of creative dishes prepared in an increasing variety of ways. That could be anything from Asian-style dishes to modern inventions such as spiralised foods (it’s incredible how good raw vegetables taste when matched with the right sauces and spiralised to a pasta-like consistency). There doesn’t seem to be any alternative. For example, although much hype has surrounded lab-grown meat, it has remained in the realm of experimentation. This is partly because of difficulties of moving to industrial-scale production of lab-grown meat; besides, meat is detrimental to health – red meat is a carcinogen, according to the United Nations – so the thinking is that there is no desirable alternative other than drastic reduction in consumption of meat. There has also been interests and experimentation with turning insects into foodstuffs such as burgers, but the cultural aversion seems insurmountable and industrial-scale production is also complex. So, the efforts remains focused on reducing meat intake, and EAT, as well as many scientists, now advocate taxes on meats to make it pricey and shift people to a more vegetable-based flexitarian diet. Yet this has not been politically popular: politicians have shown an aversion to imposing unpopular taxes on meats.

THE BIOMASS CONVERSION LOSS -One of the main predicaments of feeding a growing world population with meat is that a significant percentage of arable land is used to grow grain to feed livestock – that is why 90% of Amazon forest is felled for cattle ranching. As livestock eat grains, there is a loss of energy in feed conversion ratio – the amount of vegetable feed needed to produce a kilogram of meat. This means the world would need less agricultural land to feed people if we were vegetarians, and we wouldn’t have the current problems associated with agricultural expansion – agriculture encroaching more deeply into natural habitats and forests, degradation of land and desertification due to intensive agriculture. Something similar is also happening in fish farming. Most fish consumed by humans eat other fish, and there is a loss in meat conversion as we go up the food chain. This is most acute in tuna farming, which has the worst biomass conversion ratio of any farmed organism. Wild-caught tuna is fed mackerel in order to increase its fat content for more desired meat consistency, particularly for sushi and sashimi. Yet tuna eat around 20kg of mackerel just to put on a kilogram of weight, and this is a hugely wasteful considering that mackerel is perfectly edible. Imagine how many people can be fed by 20kg of mackerel as opposed to 1kg of tuna. Malta has the highest capacity of tuna farming in the world.

I had asked the Department for Health Regulation whether taxes would be imposed on meats, and their response was equivocal: the director Charmaine Gauci admitted that “a combination of taxes and subsidies” can alter dietary habits, but then did not pronounce herself on whether taxes would be put on meats in Malta. Parallel developments in the production of vegetable-based processed foods may offer a quicker fix. There are various companies involved in research and testing, and rolling out, of processed vegetative-based foods that mimic meats in bite and consistency and taste, as well as packing the required amounts of protein, infusion of protein. The allure of these processed foods is that they fit well in hectic lifestyles, circumventing the greatest hurdle of vegetarianism, which entails time-consuming food planning and shopping, and creativity with cooking.

ENVIRONMENT

GREEN PIZZA SERVES

YOU WILL NEED:

METHOD:

For the pizza base:

For the topping:

40 g fresh yeast

200 ml tomato sauce

400 ml water at room temperature

2 red onions

400 ml plain flour

1 yellow pepper

400 ml whole meal flour, finely sieved

1 green pepper

4 tbsp olive oil

1 sweet pepper

1 tsp salt

½ broccoli ½ cauliflower 200g grated cheese 2 tbsp olive oil Salt flakes Small salad leaves and/or basil to garnish

Crumble the yeast into a baking bowl, pour over water and stir until the yeast has dissolved. Add the plain and whole meal flour and quickly work the mixture into a dough. Add the olive oil and salt and knead the dough for 10-15 minutes, until it is smooth and elastic (kneading at full speed for the last few minutes). Cover the baking bowl with cling film and put a tea towel over the top. Leave the dough to rise until it has doubled in volume. Peel and cut the onion and pepper into thin slices. Break the broccoli into small florets and shred the cauliflower. Heat the oven to 220 degrees. Fold the dough together and divide into two equal-size portions. Roll each portion out into two pizza bases, transfer them to a baking tray covered with greaseproof paper. Spread the bases with tomato sauce and sprinkle with the cheese and cauliflower. Add the onion, pepper and broccoli. Drizzle with olive oil and sprinkle with a few flakes of salt. Cook the pizza on the middle shelf until the vegetables are soft, the surface is golden and the base is baked. This should take about 20-25 minutes.

CHILI CON CARNE WITH “CAULIFLOWER RICE” SERVES

YOU WILL NEED:

METHOD:

400g chuck steak

2 tsp chili powder

1 large onion

2 tbsp tomato purée

1 red pepper

1 tbsp brown sugar or liquid honey

1 green pepper

300ml beef stock/broth

400g plum tomatoes

300g brown beans, cooked

2 cloves of garlic

2 tbsp dark chocolate (at least 70%) grated

1 red chili 1 tsp ground coriander 1 small cinnamon stick 2 tsp ground cumin 2 tsp paprika

To serve: Natural yoghurt or sour cream Chopped fresh parsley and/or coriander

1 cauliflower 4 tbsp rapeseed oil or mild olive oil for frying Salt and ground pepper

Cut the meat into small pieces. Peel and chop the onion and the peppers into even-size pieces. Remove the stems from the tomatoes and chop. Thinly slice the chili and garlic. In a thinbottomed pan, fry the onion, chili and garlic in 2 tablespoons of oil. Add the dried herbs and the meat. Fry until the meat has browned. Stir in tomato purée and add tomatoes, paprika, stock/broth, sugar and a good pinch of salt. Bring to the boil, cover with a lid and leave to simmer for an hour, stirring occasionally. Remove the lid and leave to simmer for another half an hour, or until the meat is tender. Add salt and pepper to taste. Thoroughly rinse the beans in water and stir them into the mixture towards the end of the cooking time. Grate the chocolate and stir it in right at the end (possibly saving some for sprinkling on before serving). Wash and grate the cauliflower or break it into rough pieces and blend it in a food processor until it resembles rice (or small grains). Heat a large frying pan containing 2 tablespoons of oil and fry the cauliflower rice for 3-4 minutes, stirring regular. Add salt and pepper to taste.

INTERVIEW

Starry nights Rachel Zammit Cutajar

with Vincenzo Guarino

RACHEL ZAMMIT CUTAJAR INTERVIEWS ITALIAN-BORN MICHELIN-STARRED CHEF VINCENZO GUARINO ON ‘LUNA WELCOMES THE STARS’ AT PALAZZO PARISIO AND HOW HE REPEATEDLY ACQUIRED THE MICHELIN STAR. Born in a small town of Vico Equense in Sorrento, close to Naples, Vincenzo Gaurino never doubted his career in the culinary arts. His hunger for knowledge led him to his first job in the kitchen at 11 years old and this fire never stopped burning. He attended culinary school in Roccaraso and honed his skills working in kitchens all over the world. Having just received a Michelin star for the fourth time as Executive Chef at Mandarin Oriental in Lake Como in Italy, he knows a thing or two about what it takes to get to the top of this game.

What inspired you to get into cooking? When I was a young boy, I distinctly remember Sunday lunches at my grandmother’s house. I loved watching her prepare the food and the whole family gathering together to enjoy a meal. What made you decide to take it further? I started working in various kitchens from the age of 11. I worked in bakeries and pastry shops and wherever I could find work. I tried to learn something wherever I went. When I finished school, I knew that this was what I wanted to do so I started to travel to expand my horizons and develop my skills as a chef. I had the opportunity to work in many Michelin-starred restaurants, both in Italy and abroad, alongside chefs such as Fredy Girardet in Lausanne, Andre’ Jaeger in Zurich, in Capri, Peter Wiss in Gstaad and Nazzareno Menghini in Rome. Three years ago, I was voted 51st place in the World’s Top Chef and last year I ranked 40th. How did you get your Michelin star? I have been awarded a Michelin star four times over while leading the teams in four different hotels. Just earlier in November, I was reconfirmed as Michelin star chef at the Mandarin Oriental in Lake Como. This gives the chain 27 Michelin stars in all their restaurants over 32 hotels worldwide. I was awarded my first Michelin star at I Salotti, housed in the hotel Il Patriarca in Tuscany in 2009. The second time was in 2012 at L’Accanto at the Grand Hotel Angioleieri in my home town of Vico Equense in Sorrento. In November 2016, I received another Michelin star at Il Pievano Restaurant within just seven months of working as the restaurant's executive chef. What is your creative process for creating a dish? The inspiration for a new dish generally comes to me when I’m calm and relaxed – while having a coffee and cigarette or taking a walk in the garden. I then go back to the kitchen and start to develop it. The creative process of creating a new dish is much like that of an artist creating a new masterpiece – every element is important. I even design my own plates, which are made by a small artisan producer in Lake Como specifically for individual dishes that I create. At Michelin star level everything is important – light, glasses, plates, china, you need to take everything into consideration. Your chickpea and baccala spheres won you an award for Best Tapas in the world in 2015. Can you tell us how you came up with it? Four years ago, a friend asked me to come up with a dish for 27 September for World Tapas Day. I took a traditional Spanish dish and used my Italian roots to influence the outcome of the dish. I found out later that it won an award for best tapas in the world in 2015. I took a traditional dish of salted cod and chickpeas and gave it an innovative twist. I made the baccala into small spheres and wrapped them in a chickpea cream. They are then placed in a typically Spanish cream sauce. I adapted the recipe to my Italian heritage and it has now become my signature dish. How did you come up with the menu for ‘Luna Welcomes the Stars’ at Palazzo Parisio? When I’m invited to host a Michelin star night, I create a menu using some of my signature dishes. Some of these dishes have travelled the world with me. From Shanghai to Dubai, London and Madrid. The dessert recipe, ricotta and pears, is a dish that I created myself and is

always very popular, wherever I travel. It is a traditional Neapolitan dish to which I have added my own twist. There are 14 elements to this one dish including ricotta mousse, ginger and pear sorbet, sponge, chocolate and hazelnut among others. In every mouthful, you get a traditional dish with an explosion of flavours from all the added elements. Another one of my signature dishes that was on the menu was a risotto with yellow tomatoes, Mazaro prawns and burrata. This dish was inspired by my grandmother’s cooking. I loved her risotto with tomatoes when I was a child and I wanted to upgrade this with yellow tomatoes. These are particularly interesting as they are the original tomatoes. The Italian word for tomato is pomodoro, “pomo” which means apple, and “d’oro” of gold. It has a very acidic taste to start off which is followed by an intense sweetness. The risotto isn’t cooked with broth as you would cook a traditional recipe, but with tomato water – the clear liquid that remains when you strain out all the bits of pulp and peel. This accentuates the subtle flavours of the ingredients. Have you ever been to Malta before this trip? This is my third time to the island. The first time was three years ago as a friend who owns a restaurant in Valetta – Capo Crudo – invited me over. The second time I was invited to cook a gala dinner at de Mondion at the Xara Palace Relais and Chateau. What do you think about the food scene in Malta? I believe that this is a very exciting time for the local culinary scene. There are some wonderful ingredients and some chefs that are doing interesting things with them.

INTERVIEW

“Over the next year or two I believe the Michelin Guide will come to Malta. Malta will attract the Guide to come over if there will be at least two or three restaurants that offer typical local cuisine”

Over the next year or two I believe the Michelin Guide will come to Malta. Malta will attract the Guide to come over if there will be at least two or three restaurants that offer typical local cuisine. Once in Malta, the Guide will give stars to any restaurant that deserves it, so it is possible for a Japanese restaurant to get a star, but it would only happen if there are Maltese restaurants that the Guide is interested in. This is a great thing for the Maltese culinary scene. Once you have a few restaurants offering standard cuisine, the overall standard will go up very quickly. It’s important for Malta to keep inviting Michelin star chefs to Malta as Palazzo Parisio is doing with ‘Luna Welcomes the Stars’ so that Maltese diners will start to understand what a Michelin star meal should be like. This a new benchmark that local diners must get used to as well as chefs. The result will be an increase the standard of food all around. What is your advice to chefs trying to up their game? The ingredients you use are fundamental to creating any meal, whether it’s a simple plate of pasta with tomato sauce or a Michelin-starred dish. When I source ingredients, I will always go to the small producers – small producers of cheese and fishermen. Once you start using large importers or producers you lose quality. I’d rather do my own research and find producers that are genuine. My advice would be not to be lazy. Find people who produce artisan ingredients with passion. That will translate into your own dish.

What do you like to do in your free time? I like to travel to understand different cultures, food and ways of cooking. When I’m not thinking about food, I like to read and take long walks in the country. As I grew up in Napoli, I have a huge affinity to the sea and love every aspect of it, from the fish that live in it to lounging around on the beach.

What is your favourite food? I love to cook and eat risotto of any kind. It reminds me of my grandmother. I love every kind of risotto but mostly my own signature dish with yellow tomatoes, Mazaro prawns and burrata that we will be serving tomorrow. What are three ingredients you couldn’t live without? Tomato, mozzarella and pasta. And olive oil. I know that’s four, but I believe that with these four ingredients, you can always be sure that wherever you are in the world people will like them – from Japan to Chile and everywhere in between, a dish with these four ingredients will be popular. What are your plans for the future? I’d like to have a small agriturismo or boutique hotel in Tuscany where we will produce all our own ingredients. My plan is to be able to create a meal where I know exactly where everything comes from, I know that all my ingredients are organic and that they are real products. I am in the process of creating that. Now, we are producing around 6,000 bottles of olive oil per year. I brought a bottle of olive oil but it was confiscated at the Bergamo airport. I begged the security officials to at least take it home with them, but they insisted on throwing it away. It was a sad day. We also produce a variety of tomatoes and at the end of 2020 we will start producing pasta. Of course, no meal is complete without a glass of good wine so we also produce Chianti classico.

CULTIVATING THE PASSION OF

EATING WELL

CULTIVATING THE PASSION OF

EATING WELL

Using the best local ingredients, wisely selected and hand-picked, carry genuineness, Using the best ingredients, wisely selected carry perfumes and local organoleptic properties typical and of ahand-picked, land kissed by seagenuineness, and sun. perfumes and organoleptic properties typical of a land kissed by sea and sun.

Firequackers RECIPE

RACHEL ZAMMIT CUTAJAR SHARES SOME EGG-CITING CHRISTMAS BIRD RECIPES. If you ask most people in Malta what they eat at Christmas, the answer would be turkey. Love it or hate it, it’s a once-a-year affair that most families tend to indulge in. However, this becomes a little problematic if your Christmas gathering is a small one and you don’t want to be eating leftovers throughout the holidays. But fear not. There are plenty of other game birds that are perfect for the festive season. These recipes also work well if you’re entertaining around the Christmas holidays and want to make something a little festive. Ducks, quails and even baby chickens can be made to fit into the season with some Christmassy ingredients.

All ingredients available at PARK TOWERS SUPERMARKETS

Pecan and fig stuffed quails with kumquats

SERVES

YOU WILL NEED: 4 quails 8 kumquats 4 sprigs thyme 2 tbsp honey 4 tbsp olive oil Salt and pepper For the stuffing: ½ small onion 2 cloves garlic 6 large dried figs 6 kumquats, diced 2 tbsp brandy ½ orange, juice and zest Handful pecans

METHOD: Preheat the oven to 200oC. Start by making the stuffing. Dice the onion and fry in olive oil over medium heat until translucent. Add the garlic and fry for another minute. Add the figs, chopped kumquats and orange zest and fry for a few seconds. Add the brandy and the orange juice and season with salt and pepper.

Rachel Zammit Cutajar

Cook until the figs are soft, then take off the heat and add the pecans and stir through. Stuff the quails with about 1 tbsp of stuffing each. Don’t over-stuff them. Tie the legs of the quails together and place in a baking tray with some onion wedges, garlic, thyme sprigs and remaining kumquats. Mix together the olive oil, honey, salt and pepper and cover the quails with half of the mixture. Roast for 10 mins before basting with the remaining honey mixture. Cook for a further 20-30 mins until the birds are golden. Allow to rest for a few minutes before serving with mashed potatoes and roasted veg.

25 25

RECIPE

Rum and pomegranate roast duck with walnut and apple stuffing SERVES

YOU WILL NEED:

For the walnut and apple stuffing:

1 whole duck

1 large baguette, cut into small chunks

1 tbsp sea salt

3 tbsp olive oil

1 tbsp fresh rosemary, finely chopped

Salt and pepper

3 whole sprigs rosemary

150g pancetta, cut into cubes

1 tbsp black pepper

1 onion, finely diced

1 orange, zest and juice

2 cloves garlic, finely chopped

2 cups pomegranate juice

2 apples, cored and cut into cubes

½ cup spiced rum

1 tbsp rosemary, finely chopped 200g walnuts 2 eggs ¾ cup chicken stock ½ cup spiced rum 1 pomegranate, seeds only

METHOD: Pre-heat the oven to 2000C. Remove giblets from the cavity of the duck and reserve for use in another recipe. Pat the duck dry and cut off any excess skin and the tips of the wings to prevent burning. Score the fat on the breast of the duck making sure to go all the way down to the meat. Add the chopped rosemary, orange zest, salt and pepper to a pestle and mortar and grind until the paste is a little wet. Rub the duck with the paste and put in a baking tray.

In a separate bowl, mix the orange juice, pomegranate juice and rum and pour over the duck, filling the bottom of the try by about 2cm. Add more juice if necessary. Place the rosemary sprigs in the bottom of the pan. Roast in the oven for 2 hours 30 mins basting with liquid every 15-20 mins. Remove from the oven and cover loosely with foil to rest. To make the stuffing, put the bread cubes in a baking tray, season with

salt and pepper and drizzle with olive oil. Bake in the oven for approx. 10 mins until toasted and set aside. In a frying pan over medium heat, gently fry the pancetta until crispy on all sides. Remove from the pan and set aside. In the same pan, fry the onion and apples in the remaining pancetta fat until translucent – approx. 10 mins. Stir in the rosemary and walnuts and remove from the heat. In a large bowl, whisk together the eggs, chicken stock and spiced rum. Add the bread cubes and mix until coated. Add to the apple and walnut mixture and stir through. Place in a baking tray and bake in a pre-heated oven at 200∞C for 35 mins until crispy on the top. Place the stuffing around a large dish with the roasted duck in the centre. Garnish with pomegranate seeds and rosemary sprigs and serve immediately.

RECIPE

Baby chickens wrapped in bacon with cider gravy SERVES

YOU WILL NEED: 1 onion 20g butter 2 baby chickens 4 sprigs thyme 1 apple Handful fresh cranberries 4 cloves garlic 4 rashers streaky bacon 330ml cider (reserve approx. 100ml gravy) Salt and pepper For the apple cider gravy: 1 tbsp butter 1 tbsp plain flour Remaining cider

METHOD: Preheat the oven to 2000C. Peel the onion and slice into thin wedges. Push a knob of butter into the cavity of the chicken, along with a sprig of thyme, a slice of apple and a cranberry. Place a rasher of bacon over each of the chicken breasts. Place the remaining onion into a baking tray and place the stuffed chickens on top. Arrange the apple slices, cranberries, whole garlic cloves and remaining thyme sprigs around the chickens. Pour approx. 230ml cider into the oven dish until it comes up about half way in the baking tray.

Roast for 45 mins (depending on the size of the bird) until the juices run clear and the chicken in golden. Remove the chickens from the baking tray and allow to rest for 10 mins covered loosely in foil. Pour the excess fat out of the roasting tin and then place over medium heat. Add whatever remains of the cider and bring to a sizzle. Add the butter and flour and mix until the gravy thickens. Serve one chicken per person with apple cider gravy, roast potatoes and veg.

RECIPE

Jingle bells &Christmas buns Rachel Zammit Cutajar

RACHEL ZAMMIT CUTAJAR SHARES SOME CHRISTMAS RECIPES WITH WITH A NORTHERN EUROPEAN TOUCH. What is Christmas without mince pies. Supermarkets stock ready mince so all you must do is make your own pastry and pop them in the oven, however making your own mince is not that hard – and best of all it keeps for the entire Christmas season (longer if you store it properly). Whip up a batch of your own mince and take your own homemade mince pies to every party or turn them into mince buns – the perfect treat for Christmas. And while we’re on the topic of soft, sweet buns, why not try these saffron buns, popular in Sweden.

All ingredients available at PARK TOWERS SUPERMARKETS

HOMEMADE MINCE FOR MINCE PIES Makes approx. 1kg SERVES

YOU WILL NEED: 4 apples, finely chopped (no need to peel) 50g slivered almonds 4 tsp all spice 1 tsp cinnamon 1 tsp ground nutmeg 120g vegetable suet 200g raisins 200g sultanas 200g currants 100g mixed candied peel 350g dark brown sugar 2 oranges, juice and zest 2 lemons, juice and zest Crusty Maltese bread

METHOD:

Combine all the ingredients in a large mixing bowl and cover with a clean tea towel and leave in a cool place overnight to allow the flavours to mingle. Preheat the oven to 1100C and cover the bowl loosely with foil. Place in the oven for 3 hours. Remove from the oven and allow to cool completely, mixing every now and then to make sure the suet coats the ingredients evenly. Place in sterilised jars and keep up to 1 year or use for mince pies or Christmas buns.

RECIPE

CHRISTMAS BUNS Makes approx. 10 buns SERVES

When the weather gets colder and Christmas is in the air, something warm and sugary seems like the perfect comfort food. This recipe is the love child of a traditional cinnamon bun and a mince pie. Arrange your buns in the shape of a Christmas tree for added effect.

YOU WILL NEED:

For the icing:

800g strong bread flour

200g icing sugar

1 tsp salt

Â˝ lemon, juice only

15g instant yeast

A few tbsps milk

400ml whole milk 60g butter

For the garnish:

2 eggs, lightly beaten

25g pistachios, chopped Handful cranberries

For the filling: 1 jar mince, or use this recipe to make your own 2 apples, finely chopped 1 orange, zest only 75g pistachios 1 tbsp cinnamon 25g butter, melted 100g soft brown sugar

METHOD: Place the flour and salt into a mixing bowl and set aside. Warm the milk and butter in a saucepan until the butter is melted and the milk is warm. Do not boil. Add the milk mixture to the flour and mix well. Add the lightly beaten eggs and mix well until you have a soft, sticky dough. Knead by hand for 10 mins on a floured surface or in a mixer with the dough hook attached for 5 mins. Place the dough in an oiled bowl and leave to rise in a warm place for approx. 1 hour until doubled in size. While the dough is rising mix together all the ingredients for the filling.

When the dough has risen, tip onto a lightly floured surface and punch out the air. Roll out into a rectangle and brush all over with melted butter. Sprinkle the brown sugar over the top of the butter and top with mince mixture,

leaving a border around the sides. Roll the dough from the long side so you end up with a long-sausage shape. Using a sharp knife, trim the edges and cut 15 rounds approx. 4cm thick. Place the rolls onto your largest baking sheet, lined with baking paper. Cover with a clean tea towel and leave to rise for another 45 mins. Pre-heat the oven to 1800C. Bake for 30 mins until golden. Allow to cool for a few mins on the tray and carefully transfer to a board. Make the icing by mixing the ingredients together adding as much milk as you need to get the right consistency. It should be thick but still run off a spoon. Cover the buns with icing sugar and top with the chopped pistachios and cranberries. Serve warm.

RECIPE

SAFFRON BUNS Makes approx. 25 buns These Swedish buns, known as lussebullar, are eaten around Christmas time â&#x20AC;&#x201C; particularly on 13 December. This is one Swedish tradition we should be quite happy to adopt.

YOU WILL NEED: 25g instant yeast 400ml whole milk 1g saffron powder* 150g sugar 200g plain skyr or Greek yoghurt 1 tsp salt 1 egg 175g butter, melted 800g strong bread flour Handful raisins 1 egg, for egg wash * *If using saffron strands, grind in a pestle and mortar to as fine a powder as you can possibly get. You will need more than 1g of strands as some of it will get left behind in the pestle and mortar.

METHOD:

Heat the milk till it is lukewarm and add the yeast. Leave in a warm place for 15 mins until the yeast is activated and the milk is frothy. Add the saffron powder and allow to stand. Pour into a stand mixer and add the sugar and mix together. Add the skyr or Greek yoghurt along with the salt and egg and mix well. Add the butter while the mixer is running. Gradually add the flour, adding more than the 800g if the dough is too sticky (too much flour will make the buns dry so be careful with how much you add). The dough should be sticky but doesnâ&#x20AC;&#x2122;t stick too much to your finger when you touch it. Knead for 10 mins by hand or for 5 mins in a mixer with a dough hook attached. Place in an oiled bowl and cover with a tea towel. Leave to rise in a warm place for approx. 1 hour or until doubled in size. On a lightly floured surface, punch out the air and knead for a few mins. Cut the dough into approx. 25 pieces. Roll out each piece into a tube and roll each end into the centre forming an S shape and place on a baking sheet lined with baking paper.

Place a raisin into the centre of the S shape at each end. Cover with a clean tea towel and place in a warm place to rise for another 30 mins. Pre-heat the oven to 200oC. Gently brush each bun with beaten egg and cook for 10-12 mins until golden on the top. Allow to cool completely and store in an air-tight container. These buns are best eaten on the day they are made but work well toasted with a little bit of butter the next day.

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RECIPE

Denver Steak

Feeling puckish Nick Diacono

Photography by Chris Sant Fournier

With snail and mushroom sauce and triple cooked fries. SERVES

YOU WILL NEED: For the sauce; 500g snails 500g mushrooms 200ml red wine 1 tbsp tomato paste Sea salt Crushed black pepper

CHEF PATRON FROM FAT LOUIE’S AND NEW YORK BEST BISTRO NICK DIACONO PREPARES SOME HEARTY WINTERY DISHES SOME OF WHICH HAVE DEEP MALTESE ROOTS.

Olive oil 1 onion 1 carrot 1 celery stick 2 cloves garlic

One of these dishes includes the Maltese Black Hen - an ancient breed thought to exist since the 6th century BC. The breed came about in 1934 thanks to the Maltese Department of Agriculture which undertook a procedure to select and standardise the breed, which they obtained using indigenous chickens that were completely black. Some chickens could produce more than 200 eggs per year. In 1938 the breed’s prolific nature was recognised and documented by the Commonwealth Bureau of Animal Breeding and Genetics, who declared that its fertility was superior to that of imported chickens.

All ingredients available at PARK TOWERS SUPERMARKETS

2 bay leaves 2 sprigs thyme Handful parsley stalks

METHOD: Wash and rinse the snails well. Set aside. Add roughly chopped veg to a large pot and cook with olive oil and herbs. Add snails and mix well. Fill with water and cook until snails release from shell easily, takes about 20 minutes. De shell and set side. Cook onion and garlic in some olive oil and butter, add thyme and tomato paste. Add sliced mushrooms, and cook further. Add red wine and reduce. Add snails and mix well. Add chicken stock and reduce again. Finish off with butter. For the steak; 1 kg Denver cut chuck steak Sea salt Crushed black pepper

METHOD: Trim chuck into 4 steaks and leave on a wire rack overnight in fridge. Cook in a very hot cast iron pan as preferred, just not beyond medium as the cut comes from a hard-working muscle.

For the fries; 1kg potato Sea salt Peanut oil

METHOD: Scrub potatoes with a new sponge under cold running water. Cut into 20 x 20 chunky fries. Leave in a bowl under running cold water for abut 5 minutes to remove excess starch. Wipe fries well using paper towels. Bring a pot water to the boil, with some salt. Cook fries in water until just cooked, you notice when surface becomes rough looking and not flat. Leave on wire rack and refrigerate until completely cold. Fry in peanut oil at 150oC until very slightly browned. Refrigerate again until needed. Fry high heat until crispy. Season and serve.

RECIPE

Ilsien bil-kappar SERVES

YOU WILL NEED: For the tongue; 1 tongue (circa 1kg) 1 tbsp peppercorns 2 bay leaves 1 onion Handful of parsley stalks 2 carrots

METHOD: Cover well with water and boil until tender, takes about 2 hours. Strain and keep broth aside. Peel off skin whilst still hot and set aside. For the stew;

For the mash;

Peeled tongue

500g peeled potato

Tongue broth

100g butter

2 onions

180g cream

50g butter

Pinch nutmeg

Handful chopped parsley

1 small piece onion

Pinch chopped mint

2 sprigs thyme

4 cloves garlic

1 garlic clove

1 tbsp capers

Seasoning

200ml white wine Cracked pepper Sea salt Flour

METHOD:

Cut tongue into desired sized pieces and coat in flour. Pan fry on both sides in some olive oil and butter and remove from pot. In the same pot add the onion, garlic, capers and half the parsley. Cook for about 5 minutes. Deglaze the pot with white wine and cook down. Add the tongue and just cover with broth. Leave to cook on a low heat for about 30 mins. Adjust seasoning. Finish with fresh parsley and mint.

Cut potato into one-inch cubes and cook from cold water, add a touch of salt to water. Whilst potatoes cook add onion, garlic, thyme and nutmeg to cream, bring to a boil and switch off immediately, allowing flavours to infuse. Strain potatoes and cook for a further few minutes over medium heat removing some steam, be careful not to allow to stick to bottom. Strain cream. Pass potatoes through a ricer. Add cream mixture in 3 parts and mix well. Add cubed cold butter gradually and mix well. Adjust seasoning.

RECIPE

Skate with chips and capers SERVES

YOU WILL NEED: 1kg skate wings 2 tbsp capers Handful chopped parsley 200g butter Sea salt Cracked black pepper 100ml chicken stock Handful good quality frozen fries 2 lemons Flour

METHOD:

Trim sake wings into neat manageable pieces. Season well and coat in flour shaking off any excess. Fry in some olive oil and butter until brown over a medium heat making sure not to burn butter. Wings cook quite fast once cooked remove from pan, add parsley capers, juice of 1 lemon and more butter and cook for a couple of minutes. Add chicken stock and emulsify until smooth. Adjust seasoning. Serve with sauce on top and with a side of fries. Finish with more fresh parsley.

Roasted Black Maltese Hen SERVES

YOU WILL NEED: 1kg potatoes 1 whole black chicken 50 g butter 2 sprigs thyme 200g baby carrots 1 lemon 200g asparagus 2 medium onions 4 cloves garlic Sea salt cracked black pepper

METHOD: Mix seasoning with butter and thyme, rub this mixture into chicken, making sure to rub inside too and leave in fridge overnight. Get chicken out of fridge and leave to reach room temp. Wash potatoes well, slice and leave in water. Preheat oven to 180 Celsius Stuff the chicken with whole baby carrots, one lemon and asparagus. Lay sliced onions at bottom of roasting tray, with potatoes on top. Place chicken on potatoes and roast until you reach an internal temp of 75, takes about 1 hour, depends on size of chicken. Remove from oven and wrap in foil to rest.

RECIPE

Trevor Diacono

NEVER TOO LAT[T]E IT’S NEVER TOO LATE TO GO HEALTHY. TREVOR DIACONO SHARES SOME HEALTHY WARM DRINKS TO KEEP YOU WARM THIS WINTER. Oh, man, what a huge year 2019! Mine was hectic, crazy, challenging and filled with so many lessons. It was a year of big changes in my private and work life. I’m so grateful for the blessings of healthiness, happiness and a life filled with love. I’m also grateful for the chance to have the opportunity to spread the word and pursue my love for healthy living.

In this cold weather, I felt it would be appropriate to bring you a few alternatives to coffee hot latte drinks, that will warm the cockles of your heart. You can always add some sweetener to your latte – if you prefer a sweeter drink. Pure maple syrup or mild tasting honey are the best. But you can easily skip added sugars if you got the right milk. But I encourage you to try without added sugars and experience the true unbelievable tastes of these beauties.

This gorgeous golden or turmeric latte has an addictive kick that will keep you wanting more. Turmeric found in this drink, has been known to have anti-inflammatory properties, which can ease swelling, redness and relieve muscle pain.

METHOD: You will need 1 teaspoon turmeric. Pinch of ground cayenne pepper. 2 teaspoons hot water (if sweetener needed add it at this stage). Mix till smooth. Gently pour in frothy milk (almond or cows are best) sprinkle turmeric powder on top.

This mulled apple drink has cinnamon, citrus, ginger and honey mingle with warm apple juice to create a wonderful non-alcoholic alternative to classic Christmas spirits. This delicious juice is a quick and simple winter warmer, containing all of the flavours of the festive season, and even the most inexperienced of cooks can rustle it up in no time.

METHOD: Add 1 cinnamon stick, 1 orange and 1 lemon peel, and a sprinkle of the grated ginger to a large saucepan. Pour in 1 litre of apple juice and place the pan over a low heat, simmering for 10-15 minutes to allow the flavours to infuse. Stir in 2 tsp of honey (you can add a little more to taste if required). Strain the mixture into a jug and serve whilst still warm.

RECIPE

This beetroot latte combines all the best ingredients and even helps regulate my blood pressure – how amazing is that? It’s also ridiculously easy to prepare – just take a shot of beetroot juice, combine it with frothed milk and some sweetener of your choice and you’re good to go.

METHOD:

You will need 1 shot of fresh beetroot juice (if sweetener needed add it at this stage). Mix till smooth and gently pour in frothy milk (almond or cows are best).

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RECIPE

This steaming hot Matcha green tea latte is super easy to make and its creaminess and flavour is just amazing. It’s loaded with L-Theanine. This important amino acid may reduce mental stress, enhance your mood and performance, and create a calmyet-alert state of mind. It has a similar effect on your body as caffeine but in a milder, more calming way.

METHOD:

1 teaspoon Matcha. 2 teaspoons hot water (if sweetener needed add it at this stage). Mix till smooth. Gently pour in frothy milk (almond or cows are best). Sprinkle Matcha on top.

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Made by craftsmen using rough-edged bronze moulds It was 1916 when Domenico Cocco started working at a pasta factory, at the age of 14 years old. Over the years, his work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quick under the guidance of the senior master pasta-makers, that he too was soon known as â&#x20AC;&#x153;Mastro Domenicoâ&#x20AC;?. He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, the same as his seniors had done with him. In 1944, Giuseppe Cocco followed in his fatherâ&#x20AC;&#x2122;s footsteps.

He was put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were re-assembled and were up and running again. With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by - just as good as it used to be. The old master pasta-makers claimed that there were four ingredients to making good pasta: the grain, the water, the air and the workmanship.

The excellent physical properties of the water of the River Verde (the Green River), which springs naturally from the mountains just here, coupled with the dry, windy climate of the place, which is perfect for the pasta-drying process, are the two ingredients that mother nature has given Fara San Martino, and which make the pasta produced here unique. The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco. He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste. The master pasta- maker pours the ground durum wheat into the kneading machine and gradually adds the purest spring water until the dough is firm and smooth. The dough is passed through bronze moulds to give the pasta just the right slightly coarse texture that gets the sauce to cling and to bring out its flavour. The coiling machine rolls the pasta out into sheets, and with

its wooden rollers, like traditional rolling pins, draws it out to the desired thickness. The pasta has now taken shape and then the most difficult and delicate stage begins - drying the pasta at natural temperatures. The quality of the pasta depends, among other things, on a very carefully controlled drying process, which also ensures the pastaâ&#x20AC;&#x2122;s nutritional properties and its quality during the cooking process. This stage is entrusted in the hands of the master pasta-maker, who decides how the pasta should be arranged on the Beachwood frames, how much air is needed and scrupulously watches over the driers. Going by these methods, which are rigorously craftsman-like, means taking more time and space, and producing pasta in smaller quantities. But it also means, above all, preserving the taste and flavour of pasta as it used to be in times gone by. And it is precisely this that interests Cavaliere Giuseppe Cocco, or Mastro Peppe, as he is called.

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KITCHEN

KITCHEN CONFIDENTIAL FOODIST’S KITCHEN MUST-HAVES.

Miyabi 7-piece knife set Miyabi continues to strive for perfection with the introduction of Birchwood SG2. This next generation of Miyabi knives combines the greatest hardening technology, most precious knife materials, and the artistry of traditional craftsmanship. The SG2 blade is protected by an intricate, 101-layer Damascus pattern and the Karelian (Masur) Birch handle features a striking mosaic pin, red spacer accents, and a steel end cap. Manufactured in Seki, Japan. Set includes 3.5" paring knife, 8" chef's knife, 7" santoku knife, 9" bread knife 9" sharpening steel, kitchen shears, bamboo block. Milo Dutch oven Enter the newly-released Milo Dutch oven, which sports two layers of enamelling, a Staub-eque heavy-duty build and the clean aesthetic of a Le Creuset. Its weight gives it the means to retain heat to extraordinary levels and more importantly, it’s made to stick around. The Milo is cast with DISA moulds, a mark of premium manufacturing used by Le Creuset themselves, and its double coat of precisely applied enamel sure up a piece of cookware that isn’t likely to crack under pressure.

Smeg coffee machine

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This 6-bottle capacity wine cooler is the right size for beginner wine enthusiasts. Its compact size allows you to place it on your countertop without taking up much space. The interior LED lighting, the reflective smoked-glass door and the designer style make it look more like a chic accessory on your counter. seconds, for instance.

GIFTS

THE GIFT OF GIVING FOODIST UNWRAPS THE NEW YEAR IN STYLE

Bose Noise Cancelling 700 Headphones €405 | JOHNLEWIS.COM

While both Sony’s WH-1000XM3 and Bowers & Wilkins’ PX7 make an able stab at your cash, Bose’s latest NC 700 rank as favourites right now. Mainly because they nail the 1-2 combo of sounding great while proving comfortable enough to wear for hours on end. The Barisieur Coffee & Tea Alarm Clock STARTING €400 | JOYRESOLVE.COM

The Barisieur makes your morning cuppa from either freshly ground beans or loose leaf tea. So now you can wake up to the sound of bubbling water, something hot that tastes great and will save you having to hastily grab a cup of Gold Blend on your way to work.

Nintendo Switch Lite €239 | JOHNLEWIS.COM

This is a handheld-only console in the same storied lineage as the GameBoy and DS. On the upside, it’s about €100 less than a standard Switch.

Ultimate Ears Wonderboom 2 €107 | JOHNLEWIS.COM

The Wonderboom 2 is no mere stocking filler, in fact, it has astoundingly good sound in a tiny waterproof-package. In other words, this thing can belt out "Last Christmas" during a rain storm.

Apple Watch Series 5 €512 | JOHNLEWIS.COM

The best kind of Christmas presents are a luxury: the kind of thing that you want but probably don’t need. Apple’s latest Watch fits that bill nicely as the best smartwatch around by far.

Oculus Quest €449 | AMAZON.CO.UK

It’s a completely wireless device that doesn’t need to be plugged into anything or nor does it need to be connected to a super-powered PC to work. Switch it on and dive into some of the best VR games available, from Beat Saber to Superhot.

Nike Hyperadapt Trainers €720 | NIKE.COM

Nike’s self-lacing trainers. What more do you need to know?

DJI Mavic Mini €399 | DJI.COM

It’s the most affordable DJI drone available and is a whole lot of fun to fly around your locale, with 30 minutes airtime from a single charge.

Gearbox Automatic MkII €640 | GEARBOXRECORDS.COM

Made by the turntable pros at Pro-Ject, this plug-and-play affair does justice to your record collection without demanding a bunch of set-up and calibrations.

Linksys Velop Tri-Band €220 | AMAZON.CO.UK

Not only does the Velop Tri-Band promise wireless networking for the whole home, it also looks super slick and unobtrusive, with minimal wiring and three design-forward individual "nodes" that you place around the property.

OUTLETS

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Eat, drink and pick up a free copy of Foodist from these outlets. 67 Kapitali

Emma’s Kitchen

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Fat Louie’s Flock Lounge Fontanella Tea Garden Form

Phillipe Martinet Fine Wines Pure - Juice & Health Bar Pure - Living

Badass Balluta Bahia Restaurant Beer Kitchen Briju Blackbull Bus Stop Lounge Cafe Society Camarata Wine & Craft Beer Bar Camilleri Paris Mode Carmen’s Bar Casino Maltese Caviar & Bull Chalk Cafe Charles Grech outlets Chukkas, Marsa Chukkas, Mosta City Lounge City Crown Cleland & Souchet, MIA Cleland & Souchet, Portomaso Cleland & Souchet, Vivaldi Conte of Montecristo Coral Cafe Cork’s Irish Bar & Bottle Shop Costa Cafe Cru Wine Bar

Gugar Hangout& Bar Hammet’s Gastro Bar Happy Dayz Bar Hole in theWall Pub Il-Barri Restaurant Il-Pup Jubilee, Gzira Kefa Kafe Kennedy Bar & Bistro Kuya Asian Pub Kuya Beach (summer only) L-Arlogg L’Artiglio Restaurant La Bottega La Giarra Legligin Longhall

Rampila Rocksalt Sailor’s Arms Salumeria / Malta warehouse San Paolo Naufrago Sapori Cafe Shoreditch Stanjata Streat Whiskey & Bistro Summer Nights Pub & Grill Talbot & Bons Trabixu The Beer Cave The Deli The Grassy Hopper The Grotto Tavern Restaurant The Master Cellar The Ordnance Pub The Pastry Park The Pulled Meat Company, Valletta The Team Bar

Mattress Collection Maori Bar Master Cellars Mint

Vino’s Cafe & Bar

Corinthia Palace Hotel

Malta Marriot Hotel & Spa

The Palace Hotel

Corinthia San Gorg

Phoenicia Hotel

Westin Hotel

Excelsior Hotel

Radisson Blu Resort

Xara Palace Hotel

Hilton Hotel

Radisson Golden Sands

Intercontinental Hotel

The George Hotel

D’Office Don Berto Dr.Juice Gzira

Walk to Wok Wild Honey

HOTELS

Maturing in a few months, its weight

water, rich of perfectly balanced

can triple in size. Thanks not only to

properties, like phosphorus and

good nutrition but a specific one,

calcium that help its growth. The

made from a constant supply of

right growth plan from the start.

NEWS

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58 Terms and Conditions apply

PASTA MAKERS SINCE FOREVER.

The pasta is made by mixing durum wheat with calcium poor water of the Monti Latteri. The dough is then forced through bronze moulds and dried at low temperatures in the mountain air. The result of this long traditional process is one of the finest pasta in the world.