SarahBONITO CAULIFLOWER FRITTERS with a bonito belly salad
Read moreDish created by STEPHEN LA ROSA, for The White Sheep. For the Fritters 750g cauliflower, roughly chopped 1 clove of garlic, sliced 150g potato flour…
SarahCHORIZO IBERICO DE BELLOTA AND ALARGADA BEAN STEW with Seared Pork Fillet
Read moreDish created by STEPHEN LA ROSA, for The White Sheep. 200g Chorizo Iberico de Bellota, cubed 750g White Alargada Beans 2 Onions, minced 1 Green…
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 Ingredients 300g local …
SarahZA’ATAR FLATBREAD [MANAQISH]
Read moreCreated by MARK CAMILLERI Private Chef and Catering Consultant, for FOOD STORIES MT. Makes 4 flatbreads Ingredients 250g Petra flour 1 8g Salt…
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 Organic Carnaroli Rice 60g Arabica London…
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 says, “these are a great party…
SarahOPEN-FACED SANDWICHES
Read moreCreated by MARK CAMILLERI, Private Chef and Catering Consultant, for FOOD STORIES MT. Enough for 4 of each topping 8 slices…
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 Food Stories MT. Ingredients Serves…
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: Stephen La Rosa. When The White…
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 the Pici Pasta 150g QUAGLIA PETRA…
SarahFlavours of The Levant
Read moreWords & Photography: Maria Shebets The time has come for me to share another recipe with you, a new one using wonderful products from THE WHITE…
