Take a leaf out of the French recipe for life and celebrate the two-hour lunch.
There’s more to afternoon tea than cucumber sandwiches and fine china. It’s tea time for Andrea Faye Christians.
What do catering establishments have on their plate, asks Mark Camilleri.
Etienne Farrugia leads Victor Calleja on a wine trail.
How do you break bad news in a restaurant, asks Sandy Calleja Portelli.
They say Valletta is dead – it’s not. New restaurants and old favourites still make it the capital of wining, dining or simply living the cafe life. And if your stomach wakes you up in the middle of the night, there’s always the neighbourhood baker.
Swiss school trains elite of world hospitality in the finest cuisine and money
Ed eats Fratelli La BufalaPjazza TignéTigné PointSliemaTel: 2138 7888 Food: 8/10Service: 6/10Ambience: 8/10Value: 8/10Overall: 8/10 Anyone who has spent any amount of time in the very centre of busy metropolitan areas will know that the independently...
Will the weather cool down sufficiently to take out the cake tins and baking sheets and get into practice for all the holiday baking on the horizon in a few weeks’ time? Certainly by November, I am usually in the mood for baking. This week I have...
800 g bread dough125 g coarsely grated Parmesan1 red onion, finely sliced2 tsps rosemary leaves2 tbsps extra virgin olive oil Mix three-quarters of the cheese and half the onion into the dough and knead for eight minutes or more, until smooth and elastic.
(Makes about 12) 500 g freshly made bread dough1 egg, lightly beaten50 g golden caster sugar½ teaspoon ground cardamom50 g butter, diced3 tbsps sultanas3 tbsps mixed peel, chopped Work the egg, sugar and spices into the dough, using a little more flour...
(Makes about 800 g dough for a one-kilo loaf) 500 g bread flour2 tsps salt2 tsps fast-action, easy-blend yeast granules2 tbsps olive oilGenerous 300 ml warm water In a bowl mix the dry ingredients. Make a well in the centre, and pour in the liquid...
300 g dried vine fruits300 ml hot brewed Earl Grey tea100 g sugar3 eggs225 g self-raising flourZest and juice of one orange and one lemon2 tbsps honey Macerate the dried fruit in the tea, sweetened with the sugar and leave overnight. Beat the eggs,...
A classic of French patisserie, this rich walnut cake is, nevertheless, easy to make and can also be served as a pudding with vanilla custard. It should not be confused with the small pale cakes, also called visitandines, sometimes financiers, which...
For an easy-to-make biscuit, these are hard to top. Add some ground almonds and fill them with apricot jam for an elegant teatime treat; use lemon zest and lemon curd for biscuits to serve with ice cream. Or simply fill with strawberry jam for a...
Second-generation member of the Harb family from Lebanon Hany Harb has taken over at Ali Baba restaurant in Gżira. The restaurant has been open for over 25 years and is a family business, with Harb’s family having settled in Malta in the early...
Charlie Trotter, whose eponymous restaurant was synonymous with fine dining in Chicago, is auctioning off his million-dollar wine cellar, which is known for the size of its bottles as much as for what’s in them. The 4,000-plus bottle collection, which...
Eight food companies recently took part in the two-yearly Salon International de l’Alimentation (Sial) food fair in Villepinte, Paris. A major international event within the food and beverage industry, for the past 40 years Sial has provided the ideal...
Eating a cup of beans or lentils every day may help people with type 2 diabetes control their blood sugar and possibly reduce their risk of heart attacks and stroke, according to a Canadian study. Researchers, whose results appeared in the Archives of...
History is coming full circle: borrowed from the Aztecs four centuries ago, perfected for the palate by the Europeans, chocolate is conquering new worlds, with sales booming from Asia to Brazil. Every second, 95 tonnes of chocolate are wolfed down...
Guests dining out or staying overnight at Le Méridien St Julian’s Hotel & Spa will now enjoy even more value for their money, as the Balluta Bay hotel has now joined the international Starwood Preferred Guest loyalty programme. For the first time, the...
The Italian Ministry of Agriculture has ratified a new decree permitting the use of a screw cap closure on some DOCG Italian quality wines. The amendment, however, does not stretch to wines that include a sub-zone or the name of a vineyard on the...
A report in The Drinks Business said that 26 wines from the Cape region are to carry South Africa’s new ethical seal, guaranteeing fair labour practices. The seal is outlined and audited by the country’s Wine Industry Ethical Trade Association...
An ancient Shang dynasty wine vessel is being tipped as the top lot at an auction of Asian artefacts in California on Sunday. The bronze item is expected to sell for up to €3,907. Similar pieces have sold for up to €3,711 in the past. The artefact...
Make your wedding a catering crossroads between east and west. Recipes by Zest.
J.P. Chenet, the top French wine brand in the world, is offering an exciting first seasonal limited edition of its wine range. This range includes the Colombard-Chardonnay, Grenache-Cinsault, Cabernet-Syrah and Merlot, which is being introduced...
It’s cool, refreshing and sexy – make mine a mojito, says Lara Sammut from Just Mojito.
Anna Grech Sant is a one-woman show of wedding cakes and sweets.
Ed eats QuadroDragonara Road,St Julian’sTel: 2138 1000 Food: 6/10Service: 5/10Ambience: 8/10Value: 6/10Overall: 6/10 Sometimes I wonder whether people like Napoleon were really great leaders or whether they had someone write out their lives in a way...
Did you remember to turn your clocks back last Sunday? In previous years we have been known to forget, and one year we turned up an hour early at a friend’s house for lunch! Now we tend to leave ourselves a reminder, so we don’t make fools of ourselves...
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