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 ReeveJanuary 26, 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
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 SpiteriDecember 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
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 AzzopardiMarch 18, 2020
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 CremonaMarch 18, 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
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 CremonaFebruary 3, 2020
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 CremonaFebruary 1, 2020
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 CremonaJanuary 30, 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 CremonaJanuary 24, 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
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 McBrideDecember 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 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
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
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
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
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 RipardFebruary 26, 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
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
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
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
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 StanilandNovember 28, 2018
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 StanilandNovember 28, 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 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 StanilandMarch 6, 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
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 FarrugiaMarch 5, 2018
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 XuerebMarch 3, 2018
& how to Cure food without a smoker. Cure it, smoke it & keep it. Preserving the harvest and storing food for the winter months…
Ljuana XuerebMarch 3, 2018
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 DemajoMarch 2, 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
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 RipardFebruary 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
