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Roasted butternut and bacon soup
Food 31-10

Squash makes for excellent soup. Pair it with bacon and you have a match made in soup heaven.

Pumpkin, fennel and Taleggio tart
Food 31-10

This tart makes a great light lunch and goes perfectly well with a glass of crisp white wine.

US agrochemical giant Monsanto faces blowback over cancer cover-up
Health 31-10

A release of internal emails have revealed that Monsanto have ‘manipulated’ studies of the company’s herbicide, which experts believe cause cancer

Rehab charity says State should study addiction, not legalise cannabis
Health 31-10

Drug rehab charity OASI Foundation says perception that only heroin is harmful drug use, is misleading in missive against legalisation of cannabis

Three recipes to make your Halloween scarier
Food 31-10

When Halloween comes around, it is always more fun to make your own Halloween candy

The Native | Rebecca Pisani shows us around Paris
Travel 27-10

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

XFM Radio’s Trudy Kerr on how running cured her epilepsy
Health 26-10

Trudy Kerr is best known in Malta as the lovable voice of the Big Drive Home on XFM, a Londoner who came here via New York Telstar records and design giants Fitch

All Maltese-produced eggs free of biocides and Fipronil residue
Health 25-10

No Fipronil residue present on Maltese farms, levels of Fipronil previously found were not a health hazard at normal daily consumption of eggs

When journalists suffer in silence: the mental health risk of media workers
Health 25-10

Mental health risks associated with journalism shouldn’t be underestimated, psychologist warns 

Michael Iavarone talks to Gourmet about staff welfare and workforce productivity
Food 24-10

Happy employees mean increased productivity and what keeps people happier than food? Michael Iavarone, chief operating officer of Catermax, a subsidiary of Corinthia Group, talks to Gourmet about how staff welfare creates a more productive workforce

Spider web cupcakes
Food 24-10

These chocolate chip and orange cupcakes can me made for any occasion. Add the spider web effect melted chocolate topping and you’ve got yourself a Halloween treat.

Strawberry ghosts
Food 24-10

Chocolate covered strawberries come into their own more around Valentine’s day than Halloween, but with a little bit of creativity, these can be transformed into scary ghosts.

Bloody milkshakes
Food 24-10

Strawberry puree and candy eyeballs give this regular vanilla milkshake a Halloween twist.

[READ] Gourmet Today October edition online
Food 24-10

The autumn edition of Gourmet Today is now available to read online.

Pastaus | Fresh pasta made by artisans in Valletta
Restaurants 20-10

If you’re looking for something to eat in Valletta you are spoilt for choice with so many eateries offering food from all over the world. If you’re looking for pasta, however, Pastaus has to your first choice offering fresh pasta, made in-house, with a selection of Italian sauces. Flour used for the pasta is totally organic, with gluten-free options including buckwheat and hemp seed among others. AMY MICALLEF DECESARE has no problems testing this place out

Eat food truck | Smoked meat worth your lunch money
Restaurants 20-10

Smoked meat is all the rage these days, with slow cooked hunks of meat showing up on many restarurant menus and some restaurants even specialising in the meaty morsels. Eat, a humble food truck in Mosta, does just this

The Native | Ines Bahr shows us around Havana
Travel 20-10

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

Fresh ingredients and interesting flavour combinations at La Superba
Restaurants 18-10

New restaurants are a dime a dozen at the moment with new places opening up all the time. This leaves diners spoilt for choice but a new problem that diners now face is choosing the right restaurant. Fresh ingredients are paramount and interesting flavour combinations come in at a close second. RACHEL ZAMMIT CUTAJAR is happy that La Superba ticks both boxes

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V18 chairperson Jason Micallef on public transport chaos