There's nothing better than a perfectly cooked tuna steak. Ramon Muscat from Radisson Blu Resort, St Julian’s pairs these delcious steaks with honey and Himalayan salt and some soy-flavoured, grilled peppers.
This gluten-free torte makes a great dessert that isn't very sweet. Janet Grech pairs the natural sweetness of the figs with goat cheese.
Stuffed bell peppers are somewhat of a local tradition. This recipe, by Gaby Holland, takes a local favourite and subsitues with healthier ingredients for a delicious, healthy meal.
Bottarga is the salted, cured fish roe of the mullet and makes for a great addition to pasta. Gaby Holland pairs this Italian delicay with pistachios, tomatoe and the zest of lemons and orange.
When you can get really fresh prawns from the fishmonger it is shameful to even have to cook them. This recipe, by Pascal Holland, uses the freshest of prawns with avocado and mango for a great summer starter or light supper.
Chefs and Hosts
The Preca sisters