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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.
Get your copy of Vida, this Sunday with MaltaToday
Entertainment 04-08

The August edition of Vida is out this Sunday, free with your copy of MaltaToday.

Peach, basil and bubbles
Food 07-07

We love local fruit. Peaches and basil go great together, even more so when you add some sweet bubbly. Make sure you make large batches of this one because everyone’s going to want a second. And a third. And a fourth…

Seafood humidor with saffron and anisette
Food 01-07

The saffron and anisette adds more depth of flavour to this recipe by Michael Diacono, giving this well-loved, summer classic a little twist.

Spaghetti rizzi
Food 01-07

A large bowful of spaghetti with rizzi makes you feel like you are eating the sea. Perfect for summer meals, Michael Diacono makes this simple pasta dish full of his favourite things.

Raw sea bass and prawns
Food 01-07

This simple starter is a favourite of Michael Diacono’s. The most important thing is to use the freshest fish available and add very little to the dish. The quality of the fish should speak for itself.

[READ] Gourmet Today June edition online
Food 30-06

The summer issue of Gourmet Today is now available to read online.

Get your copy of Vida, out this Sunday with MaltaToday
Entertainment 30-06

The July edition of Vida is out this Sunday, free with your copy of MaltaToday.

Stuffed mussels with guanciale and breadcrumbs
Food 24-06

We love mussels as part of a fish stew but are all for new ideas. Michael Diacono stuffs some fat mussels with guanciale and breadcrumbs. We like the results!

New potatoes in garlic and honey
Food 24-06

Make your simple boiled potatoes really stand out with Michael Diacono’s recipe by adding honey and pistachios.

Meagre fillet fried in butter, marjoram and lemon
Food 24-06

This recipe works well with any fish fillet. Michael Diacono pan fries his fish in butter, marjoram and lemon and adds fish stock to make a rich sauce.

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