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#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, but what makes Giuseppi’s Bar & Bistro particular is that the front of house as well as the kitchen are led by uncle and nephew. Chris manages front of house … <a href="https://served.mt/eatingout-giuseppis/">Continued</a>
#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 for food into creating menus which will delight, and amaze your palate. Served was invited to dinner to sample a taster from the winter and Christmas menu. Luke crackles with … <a href="https://served.mt/eatingout-hsixty6/">Continued</a>
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 Rome. As with many other towns and cities, its history often overlaps with myth and it is believed that its origins date back to the first millennium BCE, when the … <a href="https://served.mt/want-wine-will-travel/">Continued</a>
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 like it is. People aren’t just eating eggs. They’re obsessing over them. Whether it’s a hot trend in brunch, serving breakfast for dinner, or precisely-plated, ultra-likeable eggs on Instagram dedicated … <a href="https://served.mt/put-an-egg-on-it/">Continued</a>
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 docu-series of the same name, Bong Appétit breaks down the science of infusing oils, butters, milks, alcohol and more with cannabis and offers recipes ranging from weed brown butter gnocchi … <a href="https://served.mt/books/">Continued</a>
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, essential for surviving the harsh winter months. Their natural ability to be stored and resist decay throughout winter has made them a valuable resource for animals and humans alike. Many … <a href="https://served.mt/nuts-about-nuts/">Continued</a>
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 meat and so on. But as always in this section, this is about the fastest, simplest, tastiest method. I will bounce about and mention other options, but this is how … <a href="https://served.mt/perfecting-steak/">Continued</a>
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 to food. This ancient Chinese concoction comes in various tastes and flavours but the three most common are light, dark and thick soy sauce. Light soy sauce is satisfyingly salty … <a href="https://served.mt/six-ways-with-soy/">Continued</a>
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 Les Tourelles, is the second-oldest winery in Lebanon is currently celebrating its 150th anniversary loudly and with a bang in large part thanks for the exuberant current co-owner and winemaker, … <a href="https://served.mt/on-the-bottle-faouzi-issa/">Continued</a>
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 try your hand at some home-made jams and jellies. Perfect to spoon over hot buttered toast, yoghurt, overnight oats, cereals, pancakes and crepes for a quick and delicious breakfast. Cooking … <a href="https://served.mt/home-made-jams/">Continued</a>
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 evolve from necessity, and both possess a cultural and sensory, aesthetic dimension. As do most arts, these two also bestow a leading role to the materials used and require designing, … <a href="https://served.mt/bring-on-the-battle-2/">Continued</a>
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 shares below are actually quite easy to master and ingredients are available in all leading supermarkets. Did you know? On average, each person in Japan consumes around 100 grams of … <a href="https://served.mt/mastering-sushi-rolls/">Continued</a>
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 and present delicious recipes packed with fresh, local and in-season produce. We’ve all heard about sustainable eating but, perhaps, haven’t fully embraced the idea or integrated it into our diets. … <a href="https://served.mt/eat-local-eat-sustainable/">Continued</a>
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 with its versatile ability to handle different flavours and textures, it really should rank as one of the greatest food trends of the 21st century! From conjuring up quick dips, … <a href="https://served.mt/what-yogurt/">Continued</a>
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 a quick little recipe that is always a hit. You’ll need asparagus, Parma ham, coconut oil, whole grain mustard and maple syrup. Depending how you do it, the process can … <a href="https://served.mt/perfecting-asparagus/">Continued</a>
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 from my mother and older brother. My mother always cooked the most memorable and delicious family lunches and dinners, and when she allowed him to, my rother too. My other … <a href="https://served.mt/adrian-buttigieg-talks-comfort-food-duck-tongues/">Continued</a>
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, not to be confused with the Maltese or Gozitan filled ftira, came about? The idea was conceived by bakers who used the leftover bread dough which wasn’t left to rise … <a href="https://served.mt/the-100-year-old-recipe-revealed/">Continued</a>
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 worked in the industry and got me a part time job in the kelvin hall which was the main exhibitions centre in Glasgow. While I washed pots and pans I … <a href="https://served.mt/eddie-sharkey/">Continued</a>
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 virtuousness in eating well. It’s brain food with soul and so versatile that it’s easy to get creative. Served’s Pros and Home cooks really went to town with these four … <a href="https://served.mt/4-ways-to-impress-with-fish/">Continued</a>