Alan Tabone is the new Executive Head Chef at Gracy’s Supper Club. With over four years at the helm, his deep- rooted passion for Maltese cuisine and farm-to-fork philosophy shines through in every dish. Alan’s innovative vision blends tradition with modern techniques, creating a unique dining experience that celebrates local flavors and seasonal ingredients.
Ingredients
for the gazpacho
1 cantaloupe melon
4 plum tomatoes peeled and de-seeded
1⁄2 garlic clove
1 shallot, roughly chopped
1⁄2 celery stick, peeled and roughly chopped 1⁄2 cucumber peeled and de-seeded
6 fresh mint leaves
100ml Prosecco
80ml extra virgin olive oil
for finishing
12 slices Lomo Iberico
1 cucumber, diced and pickled
1⁄2 cantaloupe melon Parisienne scooped
Method
for gazpacho
Remove the skin and seeds from the Cantaloupe Melon and chop roughly. Add all ingredients except the Prosecco and olive oil in a blender and blitz till very fine.
Pass through a fine sieve over ice. Add the Prosecco and slowly start blend- ing in the olive oil to emulsify and thicken. Taste for seasoning.
for finishing
Place the pickled cucumber dice and the Parisienne of melon in a bowl. Place 3 slices of sliced Lomo Iberico in each bowl and pour in the cold gazpacho.
This gazpacho can be served at events or parties as a refreshment. Always serve cold, ideally in a frozen shot glass. Add a slice of bread with some cucumber and sliced Lomo Iberico on the side would be ideal.
