Journal

  • Sep272022

    BONITO CAULIFLOWER FRITTERS with a bonito belly salad

    Dish created by STEPHEN LA ROSA, for The White Sheep.   For the Fritters 750g cauliflower, roughly chopped 1 clove of garlic, sliced 150g potato flour…

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  • Sep142022

    CHORIZO IBERICO DE BELLOTA AND ALARGADA BEAN STEW with Seared Pork Fillet

    Dish created by STEPHEN LA ROSA, for The White Sheep.   200g Chorizo Iberico de Bellota, cubed 750g White Alargada Beans 2 Onions, minced 1 Green…

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  • Oct142020

    LOCAL PRAWN CACIO E TARTUFO MORSEL with chive and lardo

    Created by JAMES SCHIAVONE, Head Chef, Tartarun Michelin Plate, Best Seafood 2019 Restaurant Guru, Marsaxlokk, Malta. For FOOD STORIES MT     Ingredients 300g local …

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  • Sep012020

    ZA’ATAR FLATBREAD [MANAQISH]

        Created by MARK CAMILLERI Private Chef and Catering Consultant, for FOOD STORIES MT.   Makes 4 flatbreads Ingredients 250g Petra flour 1 8g Salt…

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  • Aug102020

    SAFFRON & PRESERVED LEMON RISOTTO with ras el hanout scallops

    Created by STEFAN HOGAN Executive Head Chef, Corinthia Palace Hotel, Malta, for FOOD STORIES MT.     Ingredients 350g Seggiano Organic Carnaroli Rice 60g Arabica London…

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  • Jul282020

    CRISPY STUFFED POLENTA BALLS with three different fillings

    Created by DEBBIE SCHEMBRI, Private Chef, founder of Barefoot & Curious, bespoke catering service, for FOOD STORIES MT.   Debbie says, “these are a great party…

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  • Jul152020

    OPEN-FACED SANDWICHES

        Created by MARK CAMILLERI, Private Chef and Catering Consultant,   for FOOD STORIES MT.     Enough for 4 of each topping 8 slices…

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  • Jul072020

    Michael Diacono’s SALAD NICOISE

    Dish 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…

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  • Jul012020

    SAUTEED OCTOPUS AND CALAMARI with Jamon Iberico, Roasted Artichoke Salsa Verde, Wild Red Rice and Beans

    Dish created by STEPHEN LA ROSA, Chief Culinary Officer, Mediterranean Culinary Academy, Valletta, Malta, for Food Stories MT.   Words: Stephen La Rosa. When The White…

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  • Jun252020

    FRESH PICI WITH BONITO DEL NORTE, CAPERS AND ANCHOVIES

    Dish 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…

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  • Aug252017

    Flavours of The Levant

    Words & Photography: Maria Shebets The​ ​time​ ​has​ ​come​ for me ​to​ ​share​ ​another​ ​​recipe​ ​with​ ​you, a​ ​new​ ​one​ ​using​ ​wonderful​ ​products​ ​from​ ​THE WHITE​…

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