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ArticleInterviewsIssue #21Magazine

Sleep Smarter with Mattress Collection

Whether it’s a one off, or a regular issue - we can all relate to the feeling of waking up from a bad night’s sleep.…
Served
ServedJanuary 5, 2023
ArticleFood articlesInterviewsIssue #21Magazine

Caffe Cordina – An Icon in the City

Caffe Cordina is synonymous with coffee in the city. The much-loved cafe, frequented by locals and visitors alike, serves as an excellent spot in the…
Julia Ripard
Julia RipardJanuary 5, 2023
ArticleChefFood articlesInterviewsIssue #21Magazine

Introducing Chef Faisal

Introducing Chef Faisal Al Deleigan, Served Magazine’s latest contributor. Faisal Al Deleigan is a Banker, a world-renowned Chef, consultant, and a humanitarian soul at heart.…
Julia Ripard
Julia RipardDecember 15, 2022
ArticleChefFood articlesInterviewsIssue #21Magazine

Traditional Maltese Fare with Chef Michael Diacono

Served interviews chef and restauranteur Michael Diacono to discuss local recipes, Maltese cuisine, sustainability, and food stories of his past. View the full video below!…
Julia Ripard
Julia RipardDecember 12, 2022
BlogChefChristmasFood articlesInterviewsIssue #21MagazineSeasonal

Q+As with the Chefs of Xara Collection

Kevin Bonello, Culinary Director The Xara Collection Trendsetters in their respective niches, The brands within the Xara Collection represent the evolution of the Maltese restaurant…
Julia Ripard
Julia RipardDecember 12, 2022
ArticleBeveragesBlogFood articlesIssue #20MagazineUncategorized

#FromTheMag – Join The Joy with Aperol Spritz

Aperol Treats Nate, Frank and Rossi to the Genuine Spritz Experience in Venice! Nate, Frank and Rossi, Malta’s renowned entertaining trio, visited Venice’s romantic city…
Served
ServedOctober 15, 2022
#EatingOutArticleBlogFishFood articlesIn the knowIssue #20MagazineMain IngredientUncategorized

#ServedPicks – Where To Buy Your Fish

Malta’s fish shop game in recent years has sky-rocketed, and while previous fish shop visits left one slightly less hungry for fish then when you…
Julia Ripard
Julia RipardOctober 6, 2022
#EatingOutArticleBlogFood articlesIn the knowIssue #20MagazineMain IngredientMeatUncategorized

#ServedPicks – Not Your Average Butcher

From premium cuts, to pre-marinated barbecue items and delicatessen counters - Served picks a selection of the some of the best sources for quality meat,…
Julia Ripard
Julia RipardOctober 3, 2022
CourseDessertEggsInexpensiveIssue #20MagazineMasteringOrange

Sea-Beet Bazlama with Pink Peppercorn Yoghurt and Celery Powder

Makes 8 Prep time 1 hr Ingredients 4 Sea Beet Leaves 400gr. Flour 250ml Water 1 packet Yeast 1 tsp Sugar 1 tsp Sea Salt…
Gabriella De Gaetano
Gabriella De GaetanoSeptember 26, 2022
CourseDessertInexpensiveIssue #20MagazineMasteringOrangeVegan

Vegan Blood-Orange Curd

Makes 1 250ml jar Prep time 1 hr Ingredients 3 orange juice and zest 70 grams sugar 3 tbsp rice flour 3tbsp water 1 tbsp…
Gabriella De Gaetano
Gabriella De GaetanoSeptember 26, 2022
CourseDessertInexpensiveIssue #20MagazineMasteringOrange

Orange Posset with Wild Borage Flowers

Served 6 Prep time 20 minutes Ingredients 600ml Double Cream 150gr. Caster Sugar 2 Oranges Zest and Juice Method Place the double cream and the…
Gabriella De Gaetano
Gabriella De GaetanoSeptember 26, 2022
CourseDessertEggsInexpensiveIssue #20MagazineMasteringOrange

Orange Blossom Meringue with Whipped Mascarpone and Blood-Orange Curd

Makes 8-10 Meringues Prep time 1 hr 3mins Ingredients 5 eggs 200g Caster sugar 2 tsp Corn starch 2 tsp Cider vinegar 2 tsp Orange…
Julia Ripard
Julia RipardSeptember 26, 2022
ArticleBeveragesBlogFood articlesIn the know

Served SPOTLIGHT; in conversation with Daniele of the Cleland & Souchet Wine Cafe

Served Magazine’s editor, Julia Ripard, sits down with Daniele, the Food and Beverage Manager of Cleland & Souchet, to discuss all things present and future…
Served
ServedSeptember 13, 2022
ArticleBeveragesBlogFood articlesIn the know

Served SPOTLIGHT; MINUTY Welcomes The New Brand Ambassador Of Malta

On Thursday 25th August, Charles Grech & Co. in collaboration with Chateau Minuty and the Phoenicia Malta organised a beautiful evening celebrating the divine Minuty…
Served
ServedSeptember 6, 2022
#EatingOutArticleBeveragesBlogDinnerFood articlesIn the know

Chameleon 75 Presents ‘It’s Minuty O’Clock’ – A night of flowing Rosé and all the entertainment

It's time for another Thursday evening extraordinaire with Chameleon 75 events. On this occasion, Charles Grech & Co. in collaboration with Chateau Minuty and The…
Served
ServedAugust 11, 2022
#EatingOutArticleBlogDinnerEuropeanFood articlesIn the knowItalianLunchMediterranean

Celebrate in style this Santa Maria weekend with a meal at one of these top restaurants in Malta and Gozo

Looking for somewhere special to celebrate this Santa Maria weekend? These prestigious restaurants in Malta and Gozo elevate the dining game, ticking all the right…
Served
ServedAugust 11, 2022
ArticleBlogDinnerEuropeanFather's DayFinger FoodFood articlesItalianLight bitesLunchSnacks

8 Saucy Pizzerias You’ll Love

Served's bringing you the sauce on some epic pizza spots across the island for when the cravings hit! For blistered-edged, melted cheesey goodness, here's our…
Julia Ripard
Julia RipardAugust 2, 2022
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
ArticleBlogFather's DayFood articles

Served Gift Guide: Great gift ideas for your Dad this Father’s Day

Is your Dad a foodie or a connoisseur of wines and spirits? Perhaps he's recently into chess and needs a beautiful board to play on?…
Served
ServedJune 6, 2022
#EatingOutBlogBrunchCourseDinnerFinger FoodFood articlesLunch

10 Mouth-Watering Burgers From Top Burger Joints in Malta

Who doesn't love a good burger? These are 10 of the mightiest and meatiest burgers from top burger spots across the island. Serving up some…
Served
ServedMay 24, 2022
#EatingOutArticleBlogCourseFood articlesLunch

A Side Of Sunshine? Our Top Picks for ‘Al Fresco’ Dining in Malta

 As the weather gets warmer we're all on the lookout for places to dine outdoors and enjoy a meal in the open air. We've…
Julia Ripard
Julia RipardMay 20, 2022
ArticleBlogDipsFinger FoodFood articlesIn the knowLight bitesQuick tipsSpicesZero Waste

A Guide To Quick Pickling

Pickling involves the brining and marinating of fruit or vegetables, and allows for short term storage. A brine is a solution of vinegar, water, salt…
Julia Ripard
Julia RipardMay 19, 2022
ArticleBlogFood articlesIn the knowQuick tipsSpicesZero Waste

Kitchen Hacks: How To Store Fresh Herbs

Whether store-bought or home-grown, fresh herbs are an essential ingredients to almost every dish you can think of. If you have your own herb-garden or…
Julia Ripard
Julia RipardMay 10, 2022
ArticleBlogFood articlesMother's Day

6 Mother’s Day gift ideas your Mum is sure to love

 Take the stress out of Mother's Day shopping - we've curated a list of 6 gorgeous and unique gift ideas to choose from. From…
Julia Ripard
Julia RipardApril 28, 2022
ArticleBeveragesBlogCocktailsEasterFood articlesLunch

7 Tasty Drinks To Serve To Your Guests This Weekend

 While the focus is usually on what to EAT during the Easter weekend - we're here to serve up some refreshing inspo as to…
Julia Ripard
Julia RipardApril 14, 2022
#EatingOutArticleBlogChefEasterEuropeanFinger FoodFood articlesInterviewsLight bitesLocalSeasonalSnacks

SPOTLIGHT! Traditional Easter Baking With Mananni

 For the first of a series of SPOTLIGHT! interviews, where we reveal the latest and greatest on the the local food scene, we are…
Julia Ripard
Julia RipardApril 7, 2022
#EatingOutArticleBlogEasterFood articlesLocalLunchSeasonal

Easter Lunch Menus That Have Us Drooling!

 Make it an Easter to remember and book at one of these restaurants to celebrate the day with your family and friends. These are…
Julia Ripard
Julia RipardApril 4, 2022
ArticleBrunchDessertEasterEasyFood articlesissue #18Light bitesLunchPiesSeasonal

A Spring-Themed Picnic Spread With Tettiera – 3 seasonal recipes for the easy outdoor dining!

Spring is in the air, and we're sharing a few seasonal recipes best enjoyed while lounging across a picnic blanket, sipping on some bubbles or…
Julia Ripard
Julia RipardApril 1, 2022
#EatingOutArticleBlogBrunchFood articles

10 Mouthwatering Brunch Spots Worth Rolling Out Of Bed For!

 Whether it’s breakfast, brunch or early lunch - a weekday or weekend treat - these 10 fantastic eateries from across the island give us…
Julia Ripard
Julia RipardMarch 23, 2022
Food articlesFood BlogsValentine's Day

Make it one to remember! Feast your eyes on our 6 top Valentine Menus from our 6 top chosen restaurants….

Feast your eyes on our 6 top Valentine Menus from our 6 top chosen restaurants....
Served
ServedFebruary 7, 2022
Food articlesFood BlogsKeto

The Ketogenic Diet- All work and no fun?

Worldwide, the keto diet has become known as an effective weight loss nutrition. However, does it allow room to let loose with alcohol? Adam Reeve,…
Adam Reeve
Adam ReeveJanuary 26, 2021
BlogFood articlesFood BlogsIssue #15Soups

Wild Camping in Kazbegi Caucasus – A Georgian Feast

Kieran Creevey and Lisa Paarvio become immersed in the icy landscape of Georgia but are sustained by the warmth of the people who inspire them…
Kieren Creevy
Kieren CreevyDecember 3, 2020
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
DinnerIssue #15MasteringMeatRoast

Pan-Roasted Pigeon Breast

Serves 4 Prep time 15 minutes Ingredients For Pigeon 4 Pigeons of 300 grams each, ideally woodpigeon or squab Offal reserved for later use in…
Andre Spiteri
Andre SpiteriDecember 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
ChefDinnerEasterFood articlesLocalLunchMain DishMeatRoast

Braised lamb shank with broad beans, peas and mint

The ideal Sunday Lunch Braised Lamb Shank with this spring's seasonal star, broad beans.   Serves: 2 Prep time: 1 ½ hrs Ingredients: salt 2 lamb…
Alison Azzopardi
Alison AzzopardiMarch 18, 2020
ArticleBlogFolk FoodFood articlesFood BlogsLocalSeasonal

Spring Seasonal Star Broad Beans

A Mediterranean spring favourite, broad beans, aka ful, can be eaten raw, cooked, or blended. You will see this nutritious bean used as a dip…
Hannah Cremona
Hannah CremonaMarch 18, 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
#EatingOutBlogFood Blogs

A tantalizing menu inspired by Maltese Heritage by Hammett’s Macina Restaurant

Hammett’s Macina 24-time award winning Chef and restaurateur Chris Hammett together with Head Chef Jorge Lugo launch an exciting new menu at Hammett’s Maċina Restaurant…
Hannah Cremona
Hannah CremonaFebruary 3, 2020
ArticleBlogFood BlogsSoups

Winter Soup Ideas

The winter season is coming to an end, but are the soup days gone? We rounded up some of our winter favourites, some can also…
Hannah Cremona
Hannah CremonaFebruary 1, 2020
vegan-food-malta #EatingOutArticleBlogFood BlogsHealthyVeganVegetarian

Places to try vegan food in Malta

Places to try Vegan food in Malta Veganuary is done and dusted – but is it really? Veganuary is a charity-led campaign that supports vegans…
Hannah Cremona
Hannah CremonaJanuary 30, 2020
ArticleBlogFood Blogs

9+ Sustainable Food Trends 2020

With more pressure on multi-nationals and consumer behaviour affecting climate change we researched the food trends that are shaping the food industry in 2019 and…
Hannah Cremona
Hannah CremonaJanuary 24, 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
DessertIssue #11MasteringProChefs

Hazelnut, Cranberry and Mandarin

Serves 10 Due to the complexity of the dessert we will be offering a recipe to be done in a cake form. Ingredients For the…
Mark McBride
Mark McBrideDecember 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
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
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
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
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
BreadsFood articlesIssue #3MagazineMastering

Mastering Sourdough bread

As evidence grows that this slow-fermented bread may be easier to digest, Served joined a Sourdough Masterclass organised by Sass Woods, fitMaltamums.com, and led Julia…
Julia Ripard
Julia RipardFebruary 26, 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
#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
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
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 articlesIssue #6Preservatives

Preserved Lemons

Preserved lemon is a common component in North African cuisine. Preserving them takes the tartness out of them while enhancing the actual lemon flavour. They…
James Staniland
James StanilandNovember 28, 2018
Food articlesFood BlogsIssue #6MagazinePreservatives

Ferment it

Fermentation, pickling and preserving have become a recent obsession of mine, and those who have come to the wandering kitchen pop-up dinners have seen how…
James Staniland
James StanilandNovember 28, 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 #4LocalMagazineSaladSeasonalVegan

In bloom

The brilliant chef behind The Wandering Kitchen pop up dinners that many enjoyed over Autumn and winter, takes a last walk in the countryside before…
James Staniland
James StanilandMarch 6, 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
Food articlesFood BlogsIssue #4Magazine

Super Spice

So you’ve heard of superfoods, but what about super spices? Turmeric is part of the same family as ginger and often found in Indian dishes;…
Sam Farrugia
Sam FarrugiaMarch 5, 2018
Food articlesFood BlogsHealthyHome CooksInexpensiveIssue #4MagazinePreservativesSalad

Preserving Artichoke hearts

Serves 6 – 8 as part of a shared platter Prep time 60 mins Ingredients 6 artichokes 2 tbsp. olive oil 1 small onion (minced)…
Ljuana Xuereb
Ljuana XuerebMarch 3, 2018
Food articlesFood BlogsHealthyHome CooksIssue #4Light bitesMagazinePreservativesSalad

Cure it, smoke it & keep it.

& how to Cure food without a smoker. Cure it, smoke it & keep it. Preserving the harvest and storing food for the winter months…
Ljuana Xuereb
Ljuana XuerebMarch 3, 2018
Food articlesFood BlogsHome CooksIssue #4MagazineRoastSide DishVegetable

3 Sides dishes that are perfect for Roasting

Jean Paul Demajo serves up tried and tested well loved sides with a little added oomph to them. Oven Roasted Vegetables Serves 8 Prep time…
Jean Paul Demajo
Jean Paul DemajoMarch 2, 2018
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
Food articlesHealthyLocalMagazine

Rise of the Greens

Celebrate the season with the abundance of greens that appear in vegetable stalls everywhere. Spring is the time for celebrating all things green, and appreciating…
Julia Ripard
Julia RipardFebruary 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

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