Introducing Chef Faisal Al Deleigan, Served Magazine’s latest contributor. Faisal Al Deleigan is a Banker, a world-renowned Chef, consultant, and a humanitarian soul at heart.…
Served interviews chef and restauranteur Michael Diacono to discuss local recipes, Maltese cuisine, sustainability, and food stories of his past. View the full video below!…
Kevin Bonello, Culinary Director The Xara Collection Trendsetters in their respective niches, The brands within the Xara Collection represent the evolution of the Maltese restaurant…
From premium cuts, to pre-marinated barbecue items and delicatessen counters - Served picks a selection of the some of the best sources for quality meat,…
Served's bringing you the sauce on some epic pizza spots across the island for when the cravings hit! For blistered-edged, melted cheesey goodness, here's our…
Pickling involves the brining and marinating of fruit or vegetables, and allows for short term storage. A brine is a solution of vinegar, water, salt…
Whether store-bought or home-grown, fresh herbs are an essential ingredients to almost every dish you can think of. If you have your own herb-garden or…
In true festive spirit, we have been busy in the kitchen testing out some healthy alternative recipes for the traditional Easter Figolla; a sweet…
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…
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…