Serves 1 Prep time 40 minutes Ingredients Beppino Occelli Casutin 40g honey comb 3 fresh figs 400ml red wine 200ml Local Extra Virgin Olive Oil…
servedmagazineFebruary 2, 2021
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…
servedmagazineDecember 3, 2020
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…
servedmagazineDecember 3, 2020
Jean Paul and Christina, founders of ReRoot, a zero-waste shop, inspire us to get crafty with natural materials to create beautiful and sustainable Christmas decorations.…
servedmagazineDecember 3, 2020
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…
servedmagazineMarch 27, 2020
“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…
servedmagazineMarch 5, 2020
Interview with Chef and Parent - Mark Morales Ever wondered why your child is not eating their lunch? Or how you can help your child…
servedmagazineJanuary 8, 2020
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…
servedmagazineDecember 20, 2019
We all have great intentions and desires to stay fit and healthy during the Christmas period. Festive seasons are synonymous with lots of indulgent eating,…
servedmagazineDecember 19, 2019
You’ve been assigned the task of organising the annual staff party and suddenly you’re faced with a lot of pressure to make the annual bash…
servedmagazineDecember 17, 2019
Serves 4 Prep time 10 minutes Tip: Marinade the rabbit overnight in good red wine, lots of garlic and rock salt and crushed pepper. Ingredients…
servedmagazineDecember 11, 2019
Serves 4 Prep time 30 minutes Top tip: Add some whole black olives for that extra touch and fry the chopped parsley stems in garlic.…
servedmagazineDecember 11, 2019
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…
servedmagazineOctober 30, 2019
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…
servedmagazineOctober 28, 2019
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…
servedmagazineOctober 24, 2019
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…
servedmagazineOctober 21, 2019
5 Zero-Waste Kitchen Hacks De-cluttering your kitchen space (and keeping it that way!) has so many benefits on your psyche and can have potential positive…
servedmagazineSeptember 2, 2019
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…
servedmagazineSeptember 2, 2019
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,…
servedmagazineSeptember 2, 2019
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…
servedmagazineSeptember 2, 2019
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…
servedmagazineSeptember 2, 2019
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…
servedmagazineAugust 20, 2019
We are all well-aware of the benefits of keeping hydrated and the importance of water in our bodies. But what happens when you drink lemon…
servedmagazineAugust 20, 2019
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…
servedmagazineJuly 22, 2019
‘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…
servedmagazineJuly 22, 2019
Whether you are hosting a BBQ and have vegetarian guests coming over or whether you’re a vegetarian yourself – you shouldn’t have to suffer at…
servedmagazineJuly 9, 2019
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…
servedmagazineJuly 9, 2019
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…
servedmagazineApril 25, 2019
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…
servedmagazineApril 25, 2019
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…
servedmagazineApril 25, 2019
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…
servedmagazineApril 25, 2019
Editor's Letter With that sweet and subtle smell of spring starting to make its presence felt, we at Served are feeling it, not just because…
servedmagazineApril 23, 2019
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,…
servedmagazineApril 14, 2019
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…
servedmagazineMarch 27, 2019
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…
servedmagazineMarch 18, 2019
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…
servedmagazineMarch 8, 2019
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…
servedmagazineFebruary 18, 2019
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…
servedmagazineJanuary 20, 2019
Wake & Bake Say goodbye to another boring bowl of plain porridge or cold cornflakes, topped with maybe a drizzle of milk or a sprinkle…
servedmagazineJanuary 2, 2019
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,…
servedmagazineDecember 23, 2018
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…
servedmagazineDecember 23, 2018
Wine and history. The story of Cincinnato begins in the ancient town of Cori, set in olive groves and vineyards, about 50 km south of…
servedmagazineDecember 23, 2018
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…
servedmagazineDecember 23, 2018
Some great cook book gift ideas for the foodies in your life. Bong Appetit by Editors of Munchies Based on the popular MUNCHIES and VICELAND…
servedmagazineDecember 23, 2018
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,…
servedmagazineNovember 30, 2018
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…
servedmagazineNovember 8, 2018
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…
servedmagazineOctober 30, 2018
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…
servedmagazineOctober 7, 2018
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…
servedmagazineApril 1, 2018
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…
servedmagazineMarch 15, 2018
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…
servedmagazineMarch 12, 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
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…
servedmagazineMarch 5, 2018
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…
servedmagazineMarch 5, 2018
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…
servedmagazineMarch 1, 2018
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,…
servedmagazineFebruary 28, 2018
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…
servedmagazineFebruary 27, 2018
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…
servedmagazineFebruary 27, 2018
Dodge your usual go-to dip recipes and try some of the Served team’s favourites. Turn fresh summer vegetables into spicy salsa, guacamole and other dips…
servedmagazineFebruary 22, 2018
Serves 8 Prep time 20 mins Ingredients 8 brioche buns 3 cups lobster meat 200g light mayo 1 lime juice 1 tbsp. chopped fresh chives…
servedmagazineFebruary 22, 2018
Prep time 15 minutes Ingredients 1 frozen banana 1/2 avocado Juice & zest of 1/2 an orange 1 tbsp. raw cacao powder 1/3 cup milk…
servedmagazineFebruary 22, 2018
Prep time - 15 Minutes Ingredients 1 cup spinach 1 small frozen banana 1/2 green apple 1 stalk of celery 1 cup chopped cucumber Juice…
servedmagazineFebruary 22, 2018
"Get into the festive mood by roasting your own chestnuts and fillingthe kitchen with that warm smell, then use them in turkey stuffing cakes and…
servedmagazineFebruary 19, 2018
