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ArticleBlogFood articles

The 2022 50 Best Restaurants In The World : The Full List

During a ceremony in London that was hosted by actor and foodie, Stanley Tucci, the results of the world's 50 best restaurants were announced. At…
servedmagazine
servedmagazineJune 19, 2022
AppetizerBrunchIssue #13SaladSide Dish

Grilled Casutin set on sautéed figs – Vini E Capricci By Abraham’s

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…
servedmagazine
servedmagazineFebruary 2, 2021
#EatingOutIssue #15Snailssnails

Burnt Garlic Risotto with Local Snails and Salsa Verde – Vini e Capricci by Abraham’s

Serves 4 Prep time 3 hours Ingredients   Snails 3kg snails 1 onion, finely chopped 1 garlic clove, finely chopped 1 cup white wine 2…
servedmagazine
servedmagazineJanuary 2, 2021
ChristmasFood articlesFood BlogsIssue #15

DIY Hamper Gift Ideas!

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…
servedmagazine
servedmagazineDecember 3, 2020
ChristmasFood articlesFood BlogsIssue #15ItalianMagazine

Too Pretty to Eat?

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…
servedmagazine
servedmagazineDecember 3, 2020
ArticleChristmasIssue #15

Have Yourself a Green Christmas

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.…
servedmagazine
servedmagazineDecember 3, 2020
#EatingOutDinnerIssue #12LunchMasteringProChefs

Foam And Fork Bobby Burger

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…
servedmagazine
servedmagazineMarch 27, 2020
dishwashing ArticleBlogFood articlesFood BlogsIn the knowQuick tips

KITCHEN HACKS How to save time dishwashing

“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…
servedmagazine
servedmagazineMarch 5, 2020
ArticleBlogKid-Friendly

What’s in your kids’ lunchbox? 

Interview with Chef and Parent - Mark Morales  Ever wondered why your child is not eating their lunch? Or how you can help your child…
servedmagazine
servedmagazineJanuary 8, 2020
BlogFood articlesFood Blogs

DIGESTIVE HERBAL BITTERS

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…
servedmagazine
servedmagazineDecember 20, 2019
ArticleChristmasNew Year's

How to stay fit during the festive season – even if you think you don’t have time.

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,…
servedmagazine
servedmagazineDecember 19, 2019
ArticleChristmas

Organise a staff party that doesn’t suck!

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…
servedmagazine
servedmagazineDecember 17, 2019
10 minutesDinnerHome CooksIssue #11Main DishMeat

Rabbit Stew

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…
servedmagazine
servedmagazineDecember 11, 2019
30 minutesDinnerFishHome CooksIssue #11Low Carb

Calamari Alle Olio

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.…
servedmagazine
servedmagazineDecember 11, 2019
Food articlesFood Blogs

Autumn Season Veggies in Malta

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…
servedmagazine
servedmagazineOctober 30, 2019
Food articlesFood BlogsHalloweenKid-Friendly

Halloween Themed Ideas

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…
servedmagazine
servedmagazineOctober 28, 2019
Food articlesFood Blogs

5 Reasons To Eat Ginger

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…
servedmagazine
servedmagazineOctober 24, 2019
Food articlesFood BlogsHealthyLunch

14 Day Healthy Office Lunch Ideas

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…
servedmagazine
servedmagazineOctober 21, 2019
ArticleZero Waste

5 Zero-Waste Kitchen Hacks

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…
servedmagazine
servedmagazineSeptember 2, 2019
ArticleDietaryFood articlesFood BlogsHealthy

5 reasons why you should eat beetroot

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…
servedmagazine
servedmagazineSeptember 2, 2019
ArticleFood articlesFood BlogsLight bites

Dumplings Around The World

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,…
servedmagazine
servedmagazineSeptember 2, 2019
ArticleFood articlesFood Blogs

5 Interesting foods that may improve your sex drive

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…
servedmagazine
servedmagazineSeptember 2, 2019
Food articlesFood BlogsLight bitesSaladSalad DressingSide Dish

Top 10 Favourite Summer Salads

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…
servedmagazine
servedmagazineSeptember 2, 2019
ArticleFood articlesFood Blogs

5 Weird Food Combinations that people actually love

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…
servedmagazine
servedmagazineAugust 20, 2019
ArticleBlogHealthy

Benefits of drinking Lemon Water Daily

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…
servedmagazine
servedmagazineAugust 20, 2019
Food articlesFood BlogsIssue #9

10 things you should not put in the fridge

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…
servedmagazine
servedmagazineJuly 22, 2019
Food articlesFood BlogsIssue #9

Top 9 Weirdest Foods Around the World

‘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…
servedmagazine
servedmagazineJuly 22, 2019
BBQHealthyIssue #9VegetableVegetarian

Tasty Vegetarian BBQ Ideas

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…
servedmagazine
servedmagazineJuly 9, 2019
Food articlesFood BlogsIssue #9

5 Food myths that people still believe!

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…
servedmagazine
servedmagazineJuly 9, 2019
Food articlesIssue #2Lifting the LidMagazineProChefs

Lifting the Lid – Matthew Azzopardi

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…
servedmagazine
servedmagazineApril 25, 2019
Food articlesIssue #2Lifting the LidMagazineProChefs

Lifting the Lid – Stefan Hogan

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…
servedmagazine
servedmagazineApril 25, 2019
Food articlesIn the knowIssue #8Magazine

#In the know – What’s with Wagashi?

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…
servedmagazine
servedmagazineApril 25, 2019
Food articlesIn the knowIssue #8Magazine

#In the know – Spring has Sprung

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…
servedmagazine
servedmagazineApril 25, 2019
Magazine

Served Magazine #8

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…
servedmagazine
servedmagazineApril 23, 2019
Food articlesInexpensiveIssue #8MagazineperfectingQuick and EasyVegetable

Perfecting Artichokes

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,…
servedmagazine
servedmagazineApril 14, 2019
Battle of the ArchitectsFood articlesIssue #4Magazine

Battle of the architects – Rueben Lautier

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…
servedmagazine
servedmagazineMarch 27, 2019
Food articlesInterviewsIssue #4Lifting the LidMagazine

A chef in the city – Maria Muscat

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…
servedmagazine
servedmagazineMarch 18, 2019
Food articlesInexpensiveIssue #6MagazineperfectingQuick and EasyVegetable

Perfecting Sweet Potatoes

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…
servedmagazine
servedmagazineMarch 8, 2019
5 Ingredients or LessEasyInexpensiveLeftoversPastaQuick tips

Loving your Leftovers

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…
servedmagazine
servedmagazineFebruary 18, 2019
Food articlesIssue #7Lifting the LidMagazineProChefs

Gennaro Contaldo, The man behind the legend

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…
servedmagazine
servedmagazineJanuary 20, 2019
BreakfastIssue #6Issue #7MagazineQuick and Easy

Quick Fix – Breakfast

Wake & Bake Say goodbye to another boring bowl of plain porridge or cold cornflakes, topped with maybe a drizzle of milk or a sprinkle…
servedmagazine
servedmagazineJanuary 2, 2019
#EatingOutFood articlesIssue #7Lifting the LidMagazine

#EatingOut – Giuseppi’s

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,…
servedmagazine
servedmagazineDecember 23, 2018
#EatingOutFood articlesIssue #7Lifting the LidMagazine

#EatingOut – Hsixty6

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…
servedmagazine
servedmagazineDecember 23, 2018
Issue #7LocalMagazine

Want wine will travel

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…
servedmagazine
servedmagazineDecember 23, 2018
Food articlesIssue #7LocalMagazine

Put an Egg on It

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…
servedmagazine
servedmagazineDecember 23, 2018
Issue #7Magazine

Hot off the press

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…
servedmagazine
servedmagazineDecember 23, 2018
Food articlesIssue #6Magazine

Nuts about nuts

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,…
servedmagazine
servedmagazineNovember 30, 2018
Food articlesFood BlogsIssue #3MagazineMeatperfecting

Perfecting steak

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…
servedmagazine
servedmagazineNovember 8, 2018
AsianFood articlesIssue #3MagazineQuick tips

Six Ways with Soy

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…
servedmagazine
servedmagazineOctober 30, 2018
BeveragesFood articlesIssue #5Lifting the Lid

On the Bottle – Faouzi Issa

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…
servedmagazine
servedmagazineOctober 7, 2018
5 Ingredients or LessFood BlogsIssue #6MagazinePreservativesWake + Bake

Wham bam time for jam

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…
servedmagazine
servedmagazineApril 1, 2018
Battle of the ArchitectsFood articlesIssue #4Magazine

When Architects cook.

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…
servedmagazine
servedmagazineMarch 15, 2018
FishFood articlesIssue #4MagazineMasteringSeafood

Mastering sushi rolls.

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…
servedmagazine
servedmagazineMarch 12, 2018
Food articlesFood BlogsIssue #4LocalMagazinePastaVegetable

Eat Local – Eat Sustainable

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…
servedmagazine
servedmagazineMarch 6, 2018
Food articlesFood BlogsIssue #4Magazine

What yogurt

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…
servedmagazine
servedmagazineMarch 5, 2018
Food articlesFood BlogsHealthyIssue #4Magazineperfecting

Perfecting Asparagus

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…
servedmagazine
servedmagazineMarch 5, 2018

Freeze whole small flowers into ice rings or cubes for a pretty addition to cocktails and ice buckets.

Food articlesFood BlogsIssue #4Lifting the LidMagazineProChefs

Lifting the Lid – Adrian Buttigieg

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…
servedmagazine
servedmagazineMarch 1, 2018
EasyFolk FoodFood articlesHome CooksLocalMagazine

The 100-year-old recipe revealed

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,…
servedmagazine
servedmagazineFebruary 28, 2018
Food articlesFood BlogsInterviewsIssue #1Lifting the LidMagazineProChefs

A sit-down with Eddie Sharkey

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…
servedmagazine
servedmagazineFebruary 27, 2018
FishFood articlesMagazineSeafood

3 ways to impress with fish

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…
servedmagazine
servedmagazineFebruary 27, 2018
20 minutesDipsHealthyInexpensiveIssue #2MagazineQuick and EasySide DishSnacks

Dip into it

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…
servedmagazine
servedmagazineFebruary 22, 2018
20 minutesBreakfastEasyHealthyIssue #2MagazineQuick and EasySeafoodWake + Bake

Sriracha Lobster Buns

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…
servedmagazine
servedmagazineFebruary 22, 2018
20 minutesBreakfastFruitHealthyIssue #2MagazineQuick and EasyWake + Bake

Chocolate Orange Ice Cream Bowl

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…
servedmagazine
servedmagazineFebruary 22, 2018
20 minutesBreakfastFruitHealthyHome CooksIssue #2MagazineQuick and EasyWake + Bake

Green n’ Clean

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…
servedmagazine
servedmagazineFebruary 22, 2018
ChocolateChristmasDessertFolk FoodInexpensiveIssue #3LocalMagazineSoups

Imbuljata

"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…
servedmagazine
servedmagazineFebruary 19, 2018

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