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 cookery books and from the age of nine, the ritual of Sunday baking was born. I just loved the process of reading through the pages choosing the recipes, getting the … Continued
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 Jamie Oliver’s mentor. In Malta for a family affair, he found time to have a lively and passionate conversation with Served publisher and lifelong fan Sam Psaila about food philosophies, … Continued
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 … Continued
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. … Continued
& how to Cure food without a smoker. Cure it, smoke it & keep it. Preserving the harvest and storing food for the winter months has always been an intrinsic part of survival and while no longer necessary as a survival tool, there is something special about opening jars of produce and serving them to … Continued
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 Prep time 90 mins Calculate two vegetables perperson. Wash, peel and slice parsnips, carrots and onions together with 10 finely chopped garlic cloves. Place in oven dish. Pour a generous … Continued
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 the wonderful effects of a rainy winter on the land. The valleys and fields are blooming, carpeted with vibrant greens and brightly coloured patchwork of flowers. The increasingly warmer weather … Continued
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