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rachelzc

Rachel
Zammit Cutajar

Rachel Zammit Cutajar graduated in economics from the University of Malta, but her love of horses led her to acquiring a degree in equine science from the University of Portsmouth, before joining MaltaToday in 2010. Her passion for good food and fitness have remained consistent throughout her life: today she has found her place in the world as editor of Gourmet Today, Health and Fitness Today and Vida Magazine. She spends her days reviewing restaurants, trying out new recipe ideas, interviewing chefs, producers and practitioners, researching health trends and checking out the latest in retail outlets.
Stazzjon Bar and Kitchen | Country walks and delicious cheats
Restaurants 17-11

After a walk around the countryside of Rabat, there is no better stop than at Stazzjon Bar and Kitchen for a homemade cookie, served in the pan with a huge dollop of vanilla ice cream.

The Native | Eleanor Borg shows us around Wollongong, Australia
Travel 17-11

Travelling is always risky business – get stuck in a touristy area and your meals are terrible as is the rest of your stay. Eleanor Borg shows us around Wollongong in Australia.

Three recipes from around the world with local aubergines
Food 17-11

Aubergines are incredibly versatile and used in cuisines from around the world. These three recipes are from the Far East, the Middle East and the Med.

Za’atar roasted aubergines with lentils and tahini dressing
Food 15-11

This is a really easy dish to prepare making it a great mid-week meal. Completely vegetarian (vegan if you leave out the Greek yoghurt in the dressing), this is great for meat-free Mondays or any day of the week you feel like going lighter.

Paccheri alla Norma
Food 15-11

There is nothing quite as good as a classic. This tomato sauce is enhanced with fried aubergines to create this Sicilian classic and topped with ricotta salata.

Egg noodles with miso aubergines
Food 15-11

Ready in 20 minutes, these noodles with miso aubergines are the perfect comfort food when you’re in a hurry. Use buckwheat soba noodles to make this a vegan option, whilst also checking that your miso paste is vegan friendly.

Luna at Palazzo Parisio | Dining in the garden
Restaurants 10-11

The weather is perfect for outdoor dining right now - not too hot, not too cold. No one does dining in the garden better than Palazzo Parisio.

Three recipes to make use of local pomegranates
Food 10-11

We try our best to stick to seasonal produce and this is the season for pomegranates. Get some ideas for how to use them right here. 

The Native | Valentina Santini shows us around Rijeka
Travel 10-11

Travelling is always risky business – get stuck in a touristy area and your meals are terrible as is the rest of your stay. Valentina Santini shows us around Rijeka in Croatia.

Sesame | Authentic dim sum in Valletta
Restaurants 07-11

Authentic dim sum is hard to come by in Malta. This little spot is providing the goods.

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