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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.
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.

Get your copy of Gourmet Today, out this Sunday with MaltaToday
Food 23-06

The June issue of Gourmet Today is out this Sunday, free with MaltaToday.

Mediterranean roasted veg
Food 23-06

This Mediterranean dish is a summer staple. It can be served as an anitpasto, a side for fish or meat or as a meal in itself served with warm Maltese bread. Michael Diacono shares his recipe.

Penne with chicken livers and sage
Food 10-06

Chicken livers add depth of flavour to this pasta dish. Michael Diacono uses gluten-free pasta to accommodate friends with allergies.

Lamb brain fritters with egg salad
Food 10-06

Nose-to-tail cooking is making a comeback with dishes featuring offal becoming more and more popular. This is a dish Michael Diacono remembers from his childhood.

Brain in buerre noisette
Food 10-06

Nose-to tail eating is trending almost as fast as farm to table. Michael Diacono makes a simple recipe using lamb brains.

Calamari with nduja and ricotta
Food 03-06

Grilled calamari is a firm favourite with locals. In this recipe Michael Diacono pairs simply grilled calamari with an unlikely side of ricotta with a spicy nduja (Calabrian sausage).

Saddled sea bream al sale
Food 03-06

This recipe works for any white fish, just be sure you order your fish with the scales still on. Michael Diacono shares his recipe using a wild, sustainable local fish, the saddled sea bream or kahlija in Maltese.

Get your copy of Vida, out this Sunday with MaltaToday
Entertainment 02-06

The June edition of Vida is out this Sunday with MaltaToday

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