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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.
Corn and dill fritters
Food 20-05

If your kids are fussy eaters you’ll know how hard it is to get them to eat anything even remotely healthy. Michael Diacono uses sweet corn, cheese and eggs for these fritters that are always a hit with the little ones as well as their parents. 

Zucchini and ricotta fritters
Food 20-05

These zucchini and ricotta fritters are a great way to trick the kiddies into eating their greens. Michael Diacono uses polenta in his recipes to make these fritters gluten-free. 

Cookbook featuring Maltese recipes wins ‘the Oscar of Cookbooks’
Food 19-05

 ‘Eat In My Kitchen: to Cook, to Bake, to Eat and to Treat’ by Meike Peters, whose love for Malta and its cuisine is splashed across the 256-page hard-back book, has been awarded a prestigious James Beard Award for General Cooking.

Rigatoni Maltese sausage and apple and walnuts
Food 13-05

Pasta makes an easy mid-week meal and when it comes to sauces the sky is the limit. Michael Diacono is great with innovative pasta dishes like this one with Maltese sausage, apple and nuts. 

Spaghetti with fennel and anchovies
Food 13-05

When you get home late and there’s not much in the fridge for dinner, what do you do? Hold off on that pizza delivery and whip up Michael Diacono’s easy spaghetti dish with ingredients you will most likely have in your pantry. 

A Maltese take on Spanish paella
Food 06-05

The Spanish paella is a dish that celebrates local and seasonal produce. With that in mind Michael Diacono puts a local twist on a Spanish classic using the very best of Maltese spring produce. 

Get your copy of Vida, out this Sunday with MaltaToday
Entertainment 05-05

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

Nanna Rita’s imqarrun fil-forn
Food 29-04

Everyone has their own recipe for imqarrun fil-forn. Michael Diacono shares a family recipe that puts utmost importance on a good quality ragu along with some family secrets.  

Strawberry roulade
Food 22-04

Nothing is better with strawberries than meringue and cream. Michael Diacono makes a traditional strawberry roulade with meringue and Chantilly cream. Simple and delicious. 

Mozzarella, speck and strawberry salad
Food 22-04

As soon as the spring comes around we start craving lighter meals and salads become more popular, though without a little creativity they can get boring very quickly. Michael Diacono’s mozzarella and strawberry salad with speck and spinach leaves is anything but boring. 

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