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Food articlesFood BlogsKeto

The Ketogenic Diet- All work and no fun?

Worldwide, the keto diet has become known as an effective weight loss nutrition. However, does it allow room to let loose with alcohol? Adam Reeve,…
Adam Reeve
Adam ReeveJanuary 26, 2021
BlogFood articlesFood BlogsIssue #15Soups

Wild Camping in Kazbegi Caucasus – A Georgian Feast

Kieran Creevey and Lisa Paarvio become immersed in the icy landscape of Georgia but are sustained by the warmth of the people who inspire them…
Kieren Creevy
Kieren CreevyDecember 3, 2020
ChristmasFood articlesFood BlogsIssue #15

DIY Hamper Gift Ideas!

UpperFood Malta An Italian food market concept where we celebrate good food and wine as a part of our life. Our products come from all…
servedmagazine
servedmagazineDecember 3, 2020
ChristmasFood articlesFood BlogsIssue #15ItalianMagazine

Too Pretty to Eat?

The guys at Upper foods, an Italian food market concept store, walk us through curating the perfect charcuterie and cheese platter. With Christmas around the…
servedmagazine
servedmagazineDecember 3, 2020
DinnerIssue #15MasteringMeatRoast

Pan-Roasted Pigeon Breast

Serves 4 Prep time 15 minutes Ingredients For Pigeon 4 Pigeons of 300 grams each, ideally woodpigeon or squab Offal reserved for later use in…
Andre Spiteri
Andre SpiteriDecember 3, 2020
#EatingOutDinnerIssue#12LunchMasteringProChefs

Foam And Fork Bobby Burger

Serves 4-5 Prep time 30 minutes Ingredients 500g chickpeas 200g beetroot 70g tahini paste 3g cumin 2g smoked paprika 5g salt 2g pepper 35g garlic…
servedmagazine
servedmagazineMarch 27, 2020
ChefDinnerEasterFood articlesLocalLunchMain DishMeatRoast

Braised lamb shank with broad beans, peas and mint

The ideal Sunday Lunch Braised Lamb Shank with this spring's seasonal star, broad beans.   Serves: 2 Prep time: 1 ½ hrs Ingredients: salt 2 lamb…
Alison Azzopardi
Alison AzzopardiMarch 18, 2020
ArticleBlogFolk FoodFood articlesFood BlogsLocalSeasonal

Spring Seasonal Star Broad Beans

A Mediterranean spring favourite, broad beans, aka ful, can be eaten raw, cooked, or blended. You will see this nutritious bean used as a dip…
Hannah Cremona
Hannah CremonaMarch 18, 2020
dishwashing ArticleBlogFood articlesFood BlogsIn the knowQuick tips

KITCHEN HACKS How to save time dishwashing

“I love to wash dishes,” said no one, ever. Whilst the obvious response would be to invest in an efficient and effective dishwashing machine, the…
servedmagazine
servedmagazineMarch 5, 2020
#EatingOutBlogFood Blogs

A tantalizing menu inspired by Maltese Heritage by Hammett’s Macina Restaurant

Hammett’s Macina 24-time award winning Chef and restaurateur Chris Hammett together with Head Chef Jorge Lugo launch an exciting new menu at Hammett’s Maċina Restaurant…
Hannah Cremona
Hannah CremonaFebruary 3, 2020
ArticleBlogFood BlogsSoups

Winter Soup Ideas

The winter season is coming to an end, but are the soup days gone? We rounded up some of our winter favourites, some can also…
Hannah Cremona
Hannah CremonaFebruary 1, 2020
vegan-food-malta #EatingOutArticleBlogFood BlogsHealthyVeganVegetarian

Places to try vegan food in Malta

Places to try Vegan food in Malta Veganuary is done and dusted – but is it really? Veganuary is a charity-led campaign that supports vegans…
Hannah Cremona
Hannah CremonaJanuary 30, 2020
ArticleBlogFood Blogs

9+ Sustainable Food Trends 2020

With more pressure on multi-nationals and consumer behaviour affecting climate change we researched the food trends that are shaping the food industry in 2019 and…
Hannah Cremona
Hannah CremonaJanuary 24, 2020
BlogFood articlesFood Blogs

DIGESTIVE HERBAL BITTERS

The bitter taste in food is not always a popular one, yet it is an important taste that for centuries has promoted healthy digestion. Our…
servedmagazine
servedmagazineDecember 20, 2019
DessertIssue #11MasteringProChefs

Hazelnut, Cranberry and Mandarin

Serves 10 Due to the complexity of the dessert we will be offering a recipe to be done in a cake form. Ingredients For the…
Mark McBride
Mark McBrideDecember 11, 2019
Food articlesFood Blogs

Autumn Season Veggies in Malta

With the influx of imported vegetables and fruits in Malta its no wonder that many are not aware of what is grown locally and what…
servedmagazine
servedmagazineOctober 30, 2019
Food articlesFood BlogsHalloweenKid-Friendly

Halloween Themed Ideas

The ever-growing popular Halloween is here and many of you have got no choice but to join in on the spook and fun that comes…
servedmagazine
servedmagazineOctober 28, 2019
Food articlesFood Blogs

5 Reasons To Eat Ginger

How many times have you had a health condition and were recommended ginger? I would say loads of times if you have some natural wellness…
servedmagazine
servedmagazineOctober 24, 2019
Food articlesFood BlogsHealthyLunch

14 Day Healthy Office Lunch Ideas

Preparing and deciding what to eat for lunch at the office can quickly become an exhausting or boring task resulting in copious amounts of unhealthy…
servedmagazine
servedmagazineOctober 21, 2019
ArticleDietaryFood articlesFood BlogsHealthy

5 reasons why you should eat beetroot

5 reasons why you should eat beetroot I must say growing up beetroot was not one of my preferred vegetables. In fact, I would immediately…
servedmagazine
servedmagazineSeptember 2, 2019
ArticleFood articlesFood BlogsLight bites

Dumplings Around The World

Dumplings Around The World There’s something special about dumplings that link cultures across the globe in a culinary phenomenon. Wherever you travel in the world,…
servedmagazine
servedmagazineSeptember 2, 2019
ArticleFood articlesFood Blogs

5 Interesting foods that may improve your sex drive

5 Interesting foods that may improve your sex drive After busting the myth that chocolate is an aphrodisiac we did a little research on some…
servedmagazine
servedmagazineSeptember 2, 2019
Food articlesFood BlogsLight bitesSaladSalad DressingSide Dish

Top 10 Favourite Summer Salads

Top 10 Favourite Summer Salads! Looking for some salad inspiration to spruce up your menu? Or perhaps you’re simply in need of something a little…
servedmagazine
servedmagazineSeptember 2, 2019
ArticleFood articlesFood Blogs

5 Weird Food Combinations that people actually love

Most likely, you have a weird food combination you love to endower when you’re alone at home. Whether it’s nostalgic eating, revisiting comfort food from…
servedmagazine
servedmagazineAugust 20, 2019
Food articlesFood BlogsIssue#9

10 things you should not put in the fridge

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…
servedmagazine
servedmagazineJuly 22, 2019
Food articlesFood BlogsIssue#9

Top 9 Weirdest Foods Around the World

‘Sapu Mhicha’, Nepal When visiting Nepal’s capital city you must visit a tradition ‘Newa’ eatery. Newari are the original inhabitants of the Kathmandu valley and…
servedmagazine
servedmagazineJuly 22, 2019
Food articlesFood BlogsIssue#9

5 Food myths that people still believe!

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…
servedmagazine
servedmagazineJuly 9, 2019
Food articlesIssue#2Lifting the LidMagazineProChefs

Lifting the Lid – Matthew Azzopardi

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…
servedmagazine
servedmagazineApril 25, 2019
Food articlesIssue#2Lifting the LidMagazineProChefs

Lifting the Lid – Stefan Hogan

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…
servedmagazine
servedmagazineApril 25, 2019
Food articlesIn the knowIssue#8Magazine

#In the know – What’s with Wagashi?

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…
servedmagazine
servedmagazineApril 25, 2019
Food articlesIn the knowIssue#8Magazine

#In the know – Spring has Sprung

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…
servedmagazine
servedmagazineApril 25, 2019
Food articlesInexpensiveIssue#8MagazineperfectingQuick and EasyVegetable

Perfecting Artichokes

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,…
servedmagazine
servedmagazineApril 14, 2019
Battle of the ArchitectsFood articlesIssue#4Magazine

Battle of the architects – Rueben Lautier

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…
servedmagazine
servedmagazineMarch 27, 2019
Food articlesInterviewsIssue#4Lifting the LidMagazine

A chef in the city – Maria Muscat

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…
servedmagazine
servedmagazineMarch 18, 2019
Food articlesInexpensiveIssue#6MagazineperfectingQuick and EasyVegetable

Perfecting Sweet Potatoes

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…
servedmagazine
servedmagazineMarch 8, 2019
BreadsFood articlesIssue#3MagazineMastering

Mastering Sourdough bread

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 Ripard
Julia RipardFebruary 26, 2019
5 Ingredients or LessEasyInexpensiveLeftoversPastaQuick tips

Loving your Leftovers

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…
servedmagazine
servedmagazineFebruary 18, 2019
Food articlesIssue#7Lifting the LidMagazineProChefs

Gennaro Contaldo, The man behind the legend

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…
servedmagazine
servedmagazineJanuary 20, 2019
#EatingOutFood articlesIssue#7Lifting the LidMagazine

#EatingOut – Giuseppi’s

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,…
servedmagazine
servedmagazineDecember 23, 2018
#EatingOutFood articlesIssue#7Lifting the LidMagazine

#EatingOut – Hsixty6

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…
servedmagazine
servedmagazineDecember 23, 2018
Food articlesIssue#7LocalMagazine

Put an Egg on It

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…
servedmagazine
servedmagazineDecember 23, 2018
Food articlesIssue#6Magazine

Nuts about nuts

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,…
servedmagazine
servedmagazineNovember 30, 2018
Food articlesIssue#6Preservatives

Preserved Lemons

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 Staniland
James StanilandNovember 28, 2018
Food articlesFood BlogsIssue#6MagazinePreservatives

Ferment it

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 Staniland
James StanilandNovember 28, 2018
Food articlesFood BlogsIssue#3MagazineMeatperfecting

Perfecting steak

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…
servedmagazine
servedmagazineNovember 8, 2018
AsianFood articlesIssue#3MagazineQuick tips

Six Ways with Soy

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…
servedmagazine
servedmagazineOctober 30, 2018
BeveragesFood articlesIssue#5Lifting the Lid

On the Bottle – Faouzi Issa

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…
servedmagazine
servedmagazineOctober 7, 2018
5 Ingredients or LessFood BlogsIssue#6MagazinePreservativesWake + Bake

Wham bam time for jam

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…
servedmagazine
servedmagazineApril 1, 2018
Battle of the ArchitectsFood articlesIssue#4Magazine

When Architects cook.

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…
servedmagazine
servedmagazineMarch 15, 2018
FishFood articlesIssue#4MagazineMasteringSeafood

Mastering sushi rolls.

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…
servedmagazine
servedmagazineMarch 12, 2018
Food articlesFood BlogsIssue#4LocalMagazineSaladSeasonalVegan

In bloom

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 Staniland
James StanilandMarch 6, 2018
Food articlesFood BlogsIssue#4LocalMagazinePastaVegetable

Eat Local – Eat Sustainable

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…
servedmagazine
servedmagazineMarch 6, 2018
Food articlesFood BlogsIssue#4Magazine

What yogurt

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…
servedmagazine
servedmagazineMarch 5, 2018
Food articlesFood BlogsHealthyIssue#4Magazineperfecting

Perfecting Asparagus

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…
servedmagazine
servedmagazineMarch 5, 2018
Food articlesFood BlogsIssue#4Magazine

Super Spice

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 Farrugia
Sam FarrugiaMarch 5, 2018
Food articlesFood BlogsHealthyHome CooksInexpensiveIssue#4MagazinePreservativesSalad

Preserving Artichoke hearts

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 Xuereb
Ljuana XuerebMarch 3, 2018
Food articlesFood BlogsHealthyHome CooksIssue#4Light bitesMagazinePreservativesSalad

Cure it, smoke it & keep it.

& how to Cure food without a smoker. Cure it, smoke it & keep it. Preserving the harvest and storing food for the winter months…
Ljuana Xuereb
Ljuana XuerebMarch 3, 2018
Food articlesFood BlogsHome CooksIssue#4MagazineRoastSide DishVegetable

3 Sides dishes that are perfect for Roasting

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 Demajo
Jean Paul DemajoMarch 2, 2018
Food articlesFood BlogsIssue#4Lifting the LidMagazineProChefs

Lifting the Lid – Adrian Buttigieg

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…
servedmagazine
servedmagazineMarch 1, 2018
EasyFolk FoodFood articlesHome CooksLocalMagazine

The 100-year-old recipe revealed

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,…
servedmagazine
servedmagazineFebruary 28, 2018
Food articlesFood BlogsInterviewsIssue#1Lifting the LidMagazineProChefs

A sit-down with Eddie Sharkey

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…
servedmagazine
servedmagazineFebruary 27, 2018
Food articlesHealthyLocalMagazine

Rise of the Greens

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 Ripard
Julia RipardFebruary 27, 2018
FishFood articlesMagazineSeafood

4 ways to impress with fish

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…
servedmagazine
servedmagazineFebruary 27, 2018

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