Serves 4 Prep time 2 hours 20 minutes Ingredients For Gianduja Mousse 50ml milk 50ml cream ½ a gelatine sheet 25g gianduja Pinch of orange…
Gordon BonelloMarch 27, 2020
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
...and Salsa Verde At the Mediterranean Culinary Academy, we’ve been busy working on our upcoming course on the Regional Cuisines of Italy so there’s been…
Stephen La RosaMarch 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…
servedmagazineMarch 6, 2018
Makes one small jar Prep time 15 mins Ingredients 1 egg yolk ½ tsp. dijon mustard 1 small garlic clove – crushed 1½ tsp. white…
Ljuana XuerebMarch 3, 2018
Serves 2 Prep time 45mins + overnight chilling time Ingredients For the plum compote 2 large fresh plums I tsp. sugar I tsp. lemon juice…
Mario Mallia Hilton MaltaFebruary 23, 2018
Serves 6 Prep time 20 mins Ingredients For the lobster poaching stock 3 lobsters (600g each) 1 small onion, chopped 2 carrots, chopped 2 celery…
Stefan HoganFebruary 19, 2018
