January 20, 2024
In the last couple of issues we dove into the wonders of both macro and micro fungi and their fascinating diversity in the kitchen. From the finesse of truffles to the floral funk of miso, these fungi have shaped, and are still shaping international cuisine as a whole.
January 14, 2024
"We cannot, and should not, engage in price-driven tourism. Instead, our focus is to offer a quality holiday experience."
January 4, 2024
As a Pastry Chef, Baker, and New Yorker, I am well-versed in the art of making, fermenting, baking, and most of all eating sourdough bread.
December 27, 2023
Numerous sparkling wines exist, yet only those originating from the specific northeastern region of France, Champagne, can rightfully be called Champagne due to stringent geographic and production standards.
December 21, 2023
Now being an ageing member of the male gender already allegedly makes me very difficult to find the right gifts for. Add being a wine lover to that, and I now start hovering too closely towards the impossible category.
December 19, 2023
If you’re of the industry, if you’re a local here in Malta, and if you’ve been following the happenings of St Julian’s newest (and hottest) Entertainment District; you’ll probably know that Celebrity Chef Gino D’Acampo is bringing his franchise to Malta; and we could not be happier.
December 14, 2023
Tartarun has easily become synonymous with authentically exceptional Maltese cuisine, particularly its impeccable seafood offerings.
November 26, 2023
In the food world, the notion of a truly original recipe is as elusive as it is compelling. From Nanna’s secret Imqarun recipe to the complex creations of renowned chefs, the dishes we savour often have roots that stretch back in time, passed down through generations or inspired by cultural traditions.
November 26, 2023
These are indeed very challenging times for catering operators with a host of pressing issues to deal with.
November 25, 2023
Simon Rogan, a culinary virtuoso with a celebrated international career, has forged a distinctive path in the culinary world by merging his love for British produce and seasonality with a passion for exploring new ingredients and flavours from around the globe.