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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.
Jasmine tea pannacotta with honey
Food 21-01

Everyone loves a good pannacotta. Michael Diacono flavours this one with jasmine tea and local honey for light, delicate flavours that can be appreciated after any meal. 

Lemon posset
Food 21-01

Lemon posset is an old-school English dessert that has lost some of its popularity. Michael Diacono gives this classic a new lease of life. 

Creme brûlée
Food 21-01

This French classic is a favourite among many. Michael Diacono shares an easy recipe. The trick, he says, is to use a shallow dish so that you get a good burnt sugar to cream ratio. 

Artichoke and Maltese sausage stew
Food 14-01

Slow-cooked stews are what winters are made for. Michael Diacono’s artichoke and Maltese sausage recipe has all the benefits of a slow cooked stew that can be prepared in a fraction of the time. 

Artichokes with broad beans and peas in a bun
Food 14-01

The winter is a great time for veggies and the globe artichoke one reason we can look forward to the cold season. In this recipe Michael Diacono uses local artichokes with broad beans and peas and stuffs them into brown bread rolls and then bakes them. The perfect comfort food

Winter penne with mushrooms and pumpkin
Food 07-01

What could make winter veggies even better than they arleady are? Pasta, that's what. Michael Diacono makes a simple pasta dish using winter veggies and plenty of cheese for the ulitmate winter pasta dish. 

Tagliatelle with orange, black olives and bottarga
Food 07-01

Michael Diacono excels at delicious pasta dishes where the sauce can be cooked in the time it takes to boil the pasta. This one with orange, black olives and bottarga is no exception. 

Get your copy of Vida, out on Sunday with MaltaToday
Entertainment 06-01

The January edition of Vida is free this Sunday with MaltaToday. 

Tuna dip
Food 31-12

Everybody has their own tuna dip recipe. Michael Diacono makes one making his own mayonnaise in just minutes. The flavour is absolutely worthwhile. 

Anchovy palmiers
Food 31-12

Palmiers are biscuits made from puff pastry and rolled with some sort of filling inside. Michael Diacono makes these savoury palmiers with anchovy paste. 

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