Pretty self-explanatory
Where the classic favourites flirt with some wow flavours. A hearty Sunday lunch is one of the best things about the winter season, and screw the post-Christmas diet is what I say. Especially when it is a Corinthia Palace lunch…. Read moreA Corinthia Palace Lunch
Afternoon Tea at the Corinthia Palace I love a good afternoon tea – or high tea, as we used to call them in the 1980s – even more than a good brunch. Don’t get me wrong, I appreciate a –… Read moreTea fit for a Queen
A Michelin-star dinner at Corinthia Palace Corinthia Palace’s indefatigable Chef Stefan Hogan recently invited Sicilian Chef Pino Cuttaia to deliver a unique, Quattro Mani dining experience at The Villa. I received my invitation with no small degree of excitement. Not… Read moreA Sicilian and a Maltese walked into a kitchen…
Or, how I scoffed an 8-course meal without even looking I have heard of the concept of blindfolded/dark dining, of course, being carried out abroad. But, as far as I am aware, only Bahia has done that here. Do feel free… Read moreBlindfolded dining at Bahia
Bubbles & Surf at Taro Bubbles are some of my favorite things. I could happily drink champagne, instead of water, if it weren’t so expensive. Whoever came up with that quote, thank you. You are my spirit animal. When Taro… Read moreThis food and beverage pairing experience gets my thumbs up
Sticky Banana Gingerbread From the new book 365: A Year of Everyday Cooking, no less. Rather than showing off the fruit in all its baked beauty on top of the loaf, Meike Peters‘ sticky banana gingerbread swallows it instead. It… Read moreDoes the idea of an exclusive Meike Peters recipe make you happy?
365 – A Year of Everyday Cooking & Baking, is Meike Peters’ second book. In 2016 she scooped the James Beard Award from right under the nose of The Barefoot Contessa with her first book. Now, Meike Peters is back… Read moreMeike Peters’ new recipe book has landed
Valletta’s newest restaurant reviewed What: underGrainWhere: The fine dining restaurant in the heart of the city Why: An invitation to review. When the lovely Gordon Borg, marketing head at AX Hotels, invited me over to try out Grain I didn’t… Read moreunderGrain refined dining is rather amazing
What: An invitation to the press launch of Grana. Where: In Gzira, part of the NEU collection. Why: Because I’m a pasta, pizza and risotto hound, is why. Grana opened its doors to the press last week, so off I… Read moreGrana opens its doors
Fine dining in Valletta Where: Last week’s foodie experience was at 64 Gun, in Valletta. I find that I am enjoying checking out these restaurants attached to boutique hotels.I’ve been hearing people raving about this particular one and the food sounded… Read moreDinner at 64 Gun