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Butternut Squash, Pear and Coconut Soup
“A creamy, comforting blend of butternut squash, pears, and coconut, perfectly balanced with spices and a hint of lime for a bright, flavorful twist.” By Francesca Runzi – Prep/cook: 20mins – Serves 6 Ingredients1 tsp olive oil or butter1 large onion, chopped2 cups vegetable stock8 cups squash, peeled + cubed2 cups pears, peeled + cubed10 drops hot sauce½ tsp … <a href="https://served.mt/butternut-squash-pear-coconut-soup/">Continued</a>
Seed Bread
By Francesca Runcie – Prep / Cook time: 2hrs Ingredients500g water2 tsp dried instant yeast (8g) or 20g fresh yeast30g extra virgin olive oil, plus extra for greasing500g bread or spelt flour1 tsp salt50g rolled oats150g mixed seeds (sesame, linseed, sunflower, pumpkin, poppy)30g honey or Manuka honey Warm the water and yeast in a bowl over low … <a href="https://served.mt/seed-bread/">Continued</a>
Coffee, Chocolate, Wine + Poison?
“Heritage Malta’s exhibition explores this dramatic event, highlighting its lasting impact on power and human rights.“ The failed slaves’ conspiracy of 1749, Such a palpable event in Maltese history that Heritage Malta is dedicating an entire exhibition to the drama that unfolded throughout it – was not just about the betrayal of trust and the … <a href="https://served.mt/coffee-chocolate-wine-poison/">Continued</a>
Which wines and why ?
Words: Petros Skarmoutsos Petros Skarmoutsos: A Greek professional who has called Malta home for the past seven years. Armed with a master’s degree in marketing management, Petros has amassed extensive experience in the HORECA sector, excelling as an operations manager in both Greece and Malta. Known for his talent in curating impressive wine lists and cocktail … <a href="https://served.mt/which-wines-and-why/">Continued</a>
Patate alla birra – by Gennaro Contaldo
A light, simple potato dish, ideal to accompany roast meats – or it can be eaten as a meal by itself. The subtle taste of malt in the beer marries really well with the potatoes, onions and smoked bacon. This can be made a day in advance and reheated. Prep time: 30min – Serves: 4–6 Ingredients1kg potatoes, peeled … <a href="https://served.mt/patate-alla-birra-by-gennaro-contaldo/">Continued</a>
Stinco di maiale all’arancia – by Gennaro Contaldo
Stinco (shin or shank) is popular throughout Italy, both for slow roasting and, in the case of pork shins, also for curing into salami and sausages. When buying pork shanks, bear in mind that although they look quite large, the majority of the weight consists of bone, so one shank has only enough meat for … <a href="https://served.mt/stinco-di-maiale-allarancia-by-gennaro-contaldo/">Continued</a>
Braciolone Palermitano By Gennaro Contaldo
( Filled rolled beef cooked in tomato sauce ) This traditional southern Italian Sunday lunch dish is one of my favourites and very reminiscent of my childhood. Each region makes its own version and my family would make it with local cheese and salami. This is a Sicilian version, hence the Italian title, using caciocavallo … <a href="https://served.mt/braciolone-palermitano-by-gennaro-contaldo/">Continued</a>
Q+A Life in the slow lane
Join us as we celebrate the art of slow cooking, where patience enhances rich, comforting flavours. A tribute to fresh, quality ingredients and the beauty of cooking at a relaxed pace. What do you love most about slow cooking, and how did that inspire you to write this book?I love the fact that it’s easy, … <a href="https://served.mt/qa-life-in-the-slow-lane/">Continued</a>
Nduja-stuffed pork tenderloin
“The bacon adds a smoky depth to the dish, while also helps the meat stay juicy and tender.” Prep/cook: 2hrs – Serves: 5–6 Ingredients1.5 kg pork tenderloin12 strips of thick cut smoky bacon120g nduja1 tablespoon extra virgin olive oil1 tablespoon sea salt1 teaspoon fennel seeds2 garlic cloves, finely minced1 tablespoon fresh rosemary, finely choppedFreshly ground black pepper For … <a href="https://served.mt/nduja-stuffed-pork-tenderloin/">Continued</a>
Maple Glazed Bacon
This maple-glazed bacon topping is perfect for elevating burgers, pancakes, salads, or even desserts. Prep/cook: 15min Ingredients8 strips of thick-cut bacon3 tbsp pure maple syrup2 tbsp brown sugar1/2 tsp smoked paprika1/4 tsp black pepper For the baconPreheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and place a wire rack … <a href="https://served.mt/maple-glazed-bacon/">Continued</a>
Makin’ bacon
Infuse it with spices and smoke it to perfection, this process is simple, rewarding, and results in bacon that’s truly your own. Homemade Smoked Bacon – Cure: 7 – 8 days Making your own smoky bacon at home not only allows you control the quality of ingredients, it also gives you the freedom to experiment and … <a href="https://served.mt/makin-bacon/">Continued</a>
If you think you know Rea
You’ve never tasted anything like the locally-made, convenient soups from Ommima! Made with natural ingredients and no artificial colours or preservatives, they’re microwavable in minutes! Enjoy the tastiest ingredients, making dinner easier than ever. Choose from a great range, including chicken noodle, pea & bacon, and mushroom. Ommima soups offer a delicious twist on convenience. … <a href="https://served.mt/if-you-think-you-know-rea/">Continued</a>
Cheesy-Stuffed Chicken with Parmesan Rosa Sauce
“Juicy chicken breasts stuffed with molten cheese, paired with creamy mashed potatoes and a luxurious Parmesan rosa sauce. A decadent main course with a twist.” By Chef Faisal – Prep/cook: 25min – Serves: 1 Parmesan Rosa Sauce Mashed Potatoes Stuffed Chicken For Plating Chicken Marinade Paprika Oil Method Parmesan Rosa SauceCombine tomato sauce, cooking cream, parsley, salt, and Parmesan … <a href="https://served.mt/cheesy-stuffed-chicken-with-parmesan-rosa-sauce/">Continued</a>
Alpine Fondue Savoyarde
This traditional recipe comes from the French-Swiss alpine region of Savoie, where fondue has been enjoyed over generations. It’s a dish that brings people together, combining the finest alpine cheeses into something truly magnificent. By Jacob Minsler – Prep/cook: 40min – Serves: 4 Ingredients For the Fondue: For Serving: Method Prepare the cheeses by bringing all grated cheeses to … <a href="https://served.mt/alpine-fondue-savoyarde/">Continued</a>
Radish by Hammett’s Opens in St. Julian’s — A Fresh Take on Riviera Living..
ST. JULIAN’S, MALTA – 23.07.2025. The Hammett’s Collection has officially opened the doors to its latest concept: Radish by Hammett’s, where the nostalgic soul of Italian trattorias meets the effortless charm of the French Riviera, all wrapped in a fresh, modern experience.
Black bean noodle salad with roasted tofu & tahini soy & ginger dressing
By Chef Eunice – Cook/Prep: 30min – Serves: 2 For the Salad 200g tofu140g H&B black bean noodles 1-2 spring onions100g broccoli100g mangetout1/2 lime1 red chili, finely choppedA handful of baby spinach leaves A small bunch of fresh herbs (coriander, mint, basil)Toasted sesame seeds For the Dressing 1 tbsp tamari1 tbsp light tahini1/2 tsp sesame oil2 tbsp water1 tsp … <a href="https://served.mt/black-bean-noodle-salad-with-roasted-tofu-tahini-soy-ginger-dressing/">Continued</a>
A Night to Remember: Served Magazine at Hyatt Regency Malta’s Exclusive Dinner at Seed
As the publisher of Served Magazine, I was honoured to be invited to an exclusive media dinner at Seed, the signature restaurant of Hyatt Regency Malta. The evening was a remarkable introduction to Seed’s fresh culinary vision—one that masterfully celebrates seasonality and the finest local ingredients. From the moment we arrived, it was clear that … <a href="https://served.mt/hyatt-regency-malta-hosts-exclusive-media-dinner-to-introduce-culinary-vision-at-seed/">Continued</a>
Baked Peppers Filled with Risotto
I love roasted peppers, and this nutritious filling makes them a healthy, complete meal. While stuffing peppers with rice is common in Mediterranean cuisine, I find the traditional version can sometimes be a little bland. Instead, I’ve made a quick risotto with summer vegetables to use as the stuffing, and the addition of mint brings a refreshing flavor. This dish can be made even more vibrant by using a mix of red, yellow, green, and orange peppers. I’ve suggested one pepper per person, but if you have a bigger appetite like me, feel free to double the quantities—you can always enjoy them cold or reheated the next day!
Whole Roasted Stuffed Pumpkin
This is a fantastic way to cook a whole pumpkin or squash. Packed with nutritious vegetables and spelt, it makes for a delicious and hearty main course. The spelt is cooked using the same method as risotto—gradually adding stock as it absorbs, ensuring a rich and flavorful texture. While I love using Delica pumpkins for this dish, other types of squash work just as well.
Herb-Crusted Lamb Chops with Pumpkin Purée
A classic yet refined lamb dish featuring herb-crusted lamb chops, creamy mashed potatoes, and a flavorful BBQ glaze for a hearty meal with rich textures.