It’s stifling hot and a kind of ‘automated response’ is switched on urging you to place anything you can in the fridge…. wishfully hoping there…
servedmagazineJuly 22, 2019
How many times have you realised that you are going about your life believing things to be true? From ancient housewives’ tales to unrevised scientific…
servedmagazineJuly 9, 2019
Executive chef Urban Valley Resort and Spa What or who inspired you to become a chef? From a young age, I always loved to watch…
servedmagazineApril 25, 2019
What or who inspired you to become a chef? I was drawn to kitchen life from a very early age as I discovered my mother’s…
servedmagazineApril 25, 2019
Spring has sprung and we're kicking off with what to watch, where to eat and how to cook perfect pasta. Healthy fried food with one…
servedmagazineApril 25, 2019
Spring has sprung and we're kicking off with what to watch, where to eat and how to cook perfect pasta. One to watch Four Food…
servedmagazineApril 25, 2019
I really love this recipe, which to be perfectly honest was inspired by the legendary Martha Stewart; which I tweaked slightly. This is a fast,…
servedmagazineApril 14, 2019
If you look more closely there are wonderful parallels and deeply rooted connections between the arts of building and of cooking. To begin with, both…
Sarah KennardMarch 27, 2019
Served asks Maria Sammut, Executive chef & co-owner of 59 Republic, Valletta a few questions about her passion and drive for good food. What or…
Sarah KennardMarch 18, 2019
Sweet potato recipe by Yaz DeMicoli. This week we’re going to be tackling another ‘side dish’, but it’s also a great accompaniment for vegan and…
servedmagazineMarch 8, 2019
As evidence grows that this slow-fermented bread may be easier to digest, Served joined a Sourdough Masterclass organised by Sass Woods, fitMaltamums.com, and led Julia…
Julia RipardFebruary 26, 2019
A raid is on Your forgotten frozen veg, bacon at the back of the fridge, pulses, beans and spices are an Aladdin’s cave of ingredients…
servedmagazineFebruary 18, 2019
Served caught up with Gennaro Contaldo, the culinary Italian legend widely known as one of the most respected chefs in Italy and London and as…
servedmagazineJanuary 20, 2019
Tradition with a twist The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations,…
Sarah KennardDecember 23, 2018
One to watch At the recently opened HSixty6, head chef Luke Piscopo, together with his tight knit crew, is channeling his hungry energy and passion…
Sarah KennardDecember 23, 2018
Eating eggs isn’t new, and it’s certainly not a trend, but people’s general exuberance over sitting down to eat a runny egg makes it feel…
Sarah KennardDecember 23, 2018
Walnuts, hazelnuts, chestnuts, pine nuts, cashews, and many more… Throughout the ages, these high-fat, high-protein tree seeds have served as a major source of energy,…
Sarah KennardNovember 30, 2018
Preserved lemon is a common component in North African cuisine. Preserving them takes the tartness out of them while enhancing the actual lemon flavour. They…
James StanilandNovember 28, 2018
Fermentation, pickling and preserving have become a recent obsession of mine, and those who have come to the wandering kitchen pop-up dinners have seen how…
James StanilandNovember 28, 2018
by Yaz DeMicoli Ok here’s the reality; there is no one way to cook steak; and it does come down to personal taste, cut of…
servedmagazineNovember 8, 2018
Naturally brewed soy sauce adds that delicious fifth taste, “umami”, that holy grail of palates everywhere. ‘Umami’ enhances flavour adding a perfect balance and complexity…
servedmagazineOctober 30, 2018
Served sits down with Faouzi Issa, a successful Lebanese winemaker and producer of Lebanese wine Domaine des Tourelles from Bekaa Valley. Founded in 1868, Domaine…
servedmagazineOctober 7, 2018
With a glut of local pomegranates and prickly pears at this time of the year, carry the tastes of late summer fruits into autumn and…
Sarah KennardApril 1, 2018
If you look more closely there are wonderful parallels and deeply rooted connections between the arts of building and of cooking. To begin with, both…
Sarah KennardMarch 15, 2018
Sushi chef Joshua Ramos at Medasia Fusion Lounge gives Served a five-minute master session in basic sushi making, making it look effortless. The recipes he…
Sarah KennardMarch 12, 2018
The brilliant chef behind The Wandering Kitchen pop up dinners that many enjoyed over Autumn and winter, takes a last walk in the countryside before…
James StanilandMarch 6, 2018
Words by Jeremy Norman As every British schoolboy knows, Sir Walter Raleigh returned from the Americas with potato and tobacco plants to present to Queen…
Jeremy NormanMarch 6, 2018
The Valletta-based Mediterranean Culinary Academy has launched a range of courses to inspire participants to cook locally and sustainably. Here we explore this exciting concept…
Sarah KennardMarch 6, 2018
Packed with protein and probiotics, and loaded with bone-building calcium, yogurt is a serious super food contender which helps aid digestion. When you combine that…
Sarah KennardMarch 5, 2018
By Yasmine DeMicoli. There’s only so many times you can have potatoes as a side (unless it’s our recipe from our last issue), so here’s…
servedmagazineMarch 5, 2018
So you’ve heard of superfoods, but what about super spices? Turmeric is part of the same family as ginger and often found in Indian dishes;…
Sam FarrugiaMarch 5, 2018
Serves 6 – 8 as part of a shared platter Prep time 60 mins Ingredients 6 artichokes 2 tbsp. olive oil 1 small onion (minced)…
Ljuana XuerebMarch 3, 2018
& how to Cure food without a smoker. Cure it, smoke it & keep it. Preserving the harvest and storing food for the winter months…
Ljuana XuerebMarch 3, 2018
Jean Paul Demajo serves up tried and tested well loved sides with a little added oomph to them. Oven Roasted Vegetables Serves 8 Prep time…
Jean Paul DemajoMarch 2, 2018
Adrian Buttigieg talks comfort food, duck tongues and his mother’s ‘għagin fil-forn’. What or who inspired you to become a chef? My main inspiration came…
Sarah KennardMarch 1, 2018
We all know and love the Gozitan ftajjar with its crusty dough, crispy potato base and delicious toppings. But do we know how these ftajjar,…
servedmagazineFebruary 28, 2018
The world travelled chef talks fruit bat curry, seasonal produce and fish and chips. What or who inspired you to become a chef? My mother…
Sarah KennardFebruary 27, 2018
Celebrate the season with the abundance of greens that appear in vegetable stalls everywhere. Spring is the time for celebrating all things green, and appreciating…
Julia RipardFebruary 27, 2018
The thing about fish is that it evokes so many emotions, whether cooking or eating it. The smell of the sea and a sense of…
Sarah KennardFebruary 27, 2018
