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November 30, 2025
The fluffy, creamy ingredient is a definite Benna favourite, with a history, production method and culinary role all its own. Ramona Depares explores its journey from seaside salt-curdled tradition to supermarket staple.
November 26, 2025
From building a sustainable wine programme to driving higher profit margins, a sommelier holds one of the most influential roles in a restaurant. Words by William Rizzo.
November 20, 2025
If the past is any indication, our chances look good. Sara Cantoni reports.
November 20, 2025
In this second part of his feature, Victor Calleja delves into why some restaurateurs are opting to source locally, and the challenges they face.
November 13, 2025
Stephen & his team at Place ensure ultra-high net worth visitors leave Malta with a stellar impression. Kim Mercieca finds out what it’s all about.
November 13, 2025
Something exciting is brewing at the Kempinski Hotel San Lawrenz, and General Manager Marlene Ambuehl can’t wait to share it.
November 9, 2025
We’ve got a clapback to our feature about non-alcoholic wines from last month. Sommelier William Rizzo states his case.
November 7, 2025
In today’s world, the dish isn’t just for eating. The room isn’t just for resting. They’re both for sharing. At Ofion, we help you craft the kind of visuals that make people stop scrolling and start booking.
November 5, 2025
In the third segment of this series on Malta’s food systems, Director Sonya Sammut reflects on what sustainability actually means for food businesses and how we can help make it real.
October 31, 2025
Chef Patron Andrew Vella has created a charming, fine dining concept at Rebekah’s, marrying local produce with passion and a creative approach.