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SarahLOCAL PRAWN CACIO E TARTUFO MORSEL with chive and lardo
Read moreCreated by JAMES SCHIAVONE, Head Chef, Tartarun Michelin Plate, Best Seafood 2019 Restaurant Guru, Marsaxlokk, Malta. For FOOD STORIES MT…
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SarahZA’ATAR FLATBREAD [MANAQISH]
Read moreCreated by MARK CAMILLERI Private Chef and Catering Consultant, for FOOD STORIES MT. Makes 4 flatbreads Ingredients…
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SarahSAFFRON & PRESERVED LEMON RISOTTO with ras el hanout scallops
Read moreCreated by STEFAN HOGAN Executive Head Chef, Corinthia Palace Hotel, Malta, for FOOD STORIES MT. Ingredients 350g Seggiano…
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SarahCRISPY STUFFED POLENTA BALLS with three different fillings
Read moreCreated by DEBBIE SCHEMBRI, Private Chef, founder of Barefoot & Curious, bespoke catering service, for FOOD STORIES MT. Debbie…
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SarahOPEN-FACED SANDWICHES
Read moreCreated by MARK CAMILLERI, Private Chef and Catering Consultant, for FOOD STORIES MT. Enough for…
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SarahMichael Diacono’s SALAD NICOISE
Read moreDish created by MICHAEL DIACONO, Chef Patron, Giuseppi’s, Salina, Malta; Mezzodì, Valletta, Malta; Rubino, Michelin Bib Gourmand, Valletta, Malta, for…
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SarahSAUTEED OCTOPUS AND CALAMARI with Jamon Iberico, Roasted Artichoke Salsa Verde, Wild Red Rice and Beans
Read moreDish created by STEPHEN LA ROSA, Chief Culinary Officer, Mediterranean Culinary Academy, Valletta, Malta, for Food Stories MT. Words:…
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SarahFRESH PICI WITH BONITO DEL NORTE, CAPERS AND ANCHOVIES
Read moreDish created by ADRIAN HILI, Chef Owner, Terrone Restaurant, Michelin Bib Gourmand, Marsaxlokk, Malta, for Food Stories MT. Ingredients, for…
