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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.
Three comforting recipes with mushrooms
Food 01-12

Mushrooms add a little comfort and warmth to any dish, making something simple a little more hearty, which is great for the colder weather. Check out these recipes that make the most of winter’s mushrooms.

The Native | Alessandra Baldacchino shows us around London
Travel 01-12

Travelling is always risky business – get stuck in a touristy area and your meals are terrible as is the rest of your stay. Alessandra Baldacchino shows us how to travel around London like a native.

Dr Juice | A moment for healthy eating before the festive onslaught
Restaurants 01-12

With the festive season just around the corner we're taking some time out to indulge in a healthy meal at Dr Juice's new outlet in Gzira

Skinny beef stroganoff
Food 30-11

Beef stroganoff is creamy and delicious. This recipe substitutes the cream for Greek yoghurt, and uses lean beef for a skinnier version of a comforting classic.

Roasted herby mushrooms
Food 30-11

This recipe can be made with any types of mushrooms. We have used different types but you can easily make this with normal button mushrooms. You can serve them on toast, topped with a fried egg as we have done here, in a tart or as a side. They go particularly well with a fillet steak.

Mushroom and Gruyere tart
Food 30-11

This tart makes a delicious starter or even a light lunch served with a fresh green salad and some tomatoes. Mixed mushrooms give the tart a more sophisticated look but you can just as easily use any type of mushroom you have available.

Black ice cream for Black Friday
Food 24-11

While everyone’s going crazy over discounts both in stores and online, we’re getting excited about this black ice cream. Flavoured with black sesame seeds and orange, this the prefect Black Friday recipe.

Black sesame and orange ice cream
Food 24-11

In Asia black sesame ice cream is as classic a flavour as chocolate or vanilla in Europe. Mix it with orange zest and you have a truly different combination of flavours. Try this recipe for something a little different to the same old ice creams you usually serve.

The Native | Maria Shebets shows us around St Petersburg
Travel 24-11

Travelling is always risky business – get stuck in a touristy area and your meals are terrible as is the rest of your stay. Maria Shebets shows us around St Petersburg in Russia.

The Pulled Meat Company | Farm to fork makes for an excellent carbonara
Restaurants 24-11

The farm to fork project at The Pulled Meat Company sees them curing and hanging their own guiancale for one of the best carbonaras on the island.

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