A Chef and a Foodie on Tour: Fins & Gills
Emily Francis and Ariel Guivi eat like locals as they flock from one restaurant to the other in search of an authentic dining experience
Emily Francis and Ariel Guivi eat like locals as they flock from one restaurant to the other in search of an authentic dining experience
We make our way to the bakery at Corradino Correctional Facility in Malta, which is operated by the residents themselves. We speak to resident Alfred Bugeja as well as the prison historian Ronald Bugeja, who give us an insight into the history of the oven and discuss the changes the bakery
Classic ravioli dish made the 'Ta' Marija' way
A trip to Vincent's Eco Estate to speak about all things lettuce
Emily Francis makes her way to Ta' Marija in Mosta, the restaurant that specialises in traditional local cuisine
[Restaurant Review] Greek Tavernaki: YIA MAS
Set across from the Marina in Ta’ Xbiex, this sleek and sexy refurbished boathouse turned swanky restaurant is the perfect place for a private dinner for two, or to enjoy a night out with friends.
time to explore with esplora Local Artichoke Season Local Artichoke Season https://youtu.be/MZ4xtBmMunA The artichoke plants, which are native to the Mediterranean, are always a welcome guest on any plate. We…
Before moving to Malta, it never ever occurred to me to look at my bottles of olive oil to find out if the olives were of a single variety or blend, or even where they came from. I once attended a course about olive oil, led by a well-known doctor in America. In a nutshell, he told us not to bother buying any olive oils manufactured in America and to stick with Italian or Spanish oils. He also said, the greener the oil, the higher the quality. Those are the two nuggets of wisdom that stuck with me from the course
Follow along with this column by Emily A Francis, as we explore further into the culture and cuisine of the Maltese Islands, starting off with fresh foods as a single item, grown and harvested locally
Out of all the incredible bits of information that I’ve been receiving from all of our extraordinary interviews with local Maltese farmers, this one is of utmost importance. This is particularly crucial for someone like me, a neophyte with regards to anything fruit farming and cultivation
Today we’re talking about authentic Gozitan cheese and who doesn't love cheese? This cheese, which the locals call ġbejniet is beloved and widely used on the Maltese Islands