Mango Avocado Prawn Cocktail with Lime Ginger Marinade

By Louise Sammut – Prep/Cook time: 1hr, Serves: 6

Getting to Know Keith Vassallo

Executive chef at Doubletree by Hilton Malta

A Glimpse into Bread-Making in 18th Century Malta

The importance that society metes out to an object may be gauged by the number of times that object crops up in daily conversation through idioms and proverbs. In Malta, bread (locally known as ħobż) tops the list in this respect, which is no surprise considering that since time immemorial bread has been the most staple amongst all staples in our diet.

Sweet Corn Ice Cream

Oriental grilled corn

Sweetcorn& coconut gazpacho

Trilece Cake

Decadent Coconut Panna Cotta with Salted Caramel Sauce

Classic Bread Pudding with Salted Caramel Sauce - A Comforting Dessert 

Brownie Baked Oatmeal

Decadent desserts

Asparagus Mullet - A Fusion of Sea & Garden 

Crispy Fried Calamari with Pesto Dipping Sauce 

Nicoise Salad with Grilled Shrimp 

Baked Gilthead Bream with Roasted Baby Potatoes 

Seasoned Legume Salad 

Black bean noodle salad with roasted tofu & tahini soy & ginger dressing

Getting to know Alan Tabone

An Italian taboo

Langoustine & Foie Gras Tartare

Q+A: Adam Demanuele

Served meets the visionary behind “The Seafood Market Grill by Adam

Pan-Fried Dover Sole with Braised Artichoke, Peas & PancettaPan-Fried Dover Sole

Smokey Pan-Seared Octopus with Lemony Artichoke & Butter Bean Spread

Slow Roasted Boneless Pork Shoulder with Potatoes, Herbs, & Fennel

Smashed Peas Bruschetta with Fresh Mozzarella

the creamy mozzarella and ġbejna add a delightful richness, perfectly complementing the vibrant pea and mint mixture on these toasted sourdough slices.

Asparagus, Ġbejna Cheese and Herb Tart

elevate your summer dining with this delightful asparagus and benna ġbejna tart. featuring a crispy puff pastry base, this tart combines sautéed spring onions and tender asparagus with delicious crumbled benna ġbejna cheese. a creamy mixture of lightly beaten eggs, benna fresh cream, and fresh herbs enhances the filling.

Tasting history + Nettle Pesto & Wild Asparagus Timbales

This season, discover two extraordinary plants: the humble nettle and wild asparagus. warren bugeja walks us through the maltese countryside where the wild mediterranean asparagus, (spraġġ xewwieki,) and nettles thrive, offering unique flavours and rich traditions. try his easy no-bake ‘nettle pesto and wild asparagus timbales’ to savour these two ancient staples.

Pannacotta with dark chocolate and banana

Loaded garlicky potatoes with crispy Prosciutto

Asparagus, Ġbejna Cheese and Herb Tart