Homemade ravioli take some love to put together but they are well worth your effort. Make the ravioli in large batches and freeze them for nights when you're in a hurry yet are craving homemade comfort food. Nick Formosa has the prefect recipe.
Fish and chips is fast-food heaven. Made with this delcious Guinness batter makes it even more so. Pippa Mattei's recipe takes the fast out of fast-food for a lovingly-made comfort dish.
Everyone loves a chocolate fondant. That oozy centre is just irresistable. Gaby Holland adds a raspberry surprise to an already greatly-loved dessert. If you allow this to cool the fondant centre sets a little but it still tastes great so make extra and have a supply for later!
Cauliflower is a boring old vegetable. That is until you get it in the deep frier. Try Pippa Mattei's recipe for deep-fried cauliflower fritters.
The Maltese love a good barbecue but by the end of the season we tend to get a little bored of the usual suspects that go on the grill. A barbecued ribeye steak rocks but sometimes we just want something a little different. Nick Formosa barbecues rabbit with citrus and spices
Halloween is done and dusted but what to do with all that leftover pumpkin? Try these recipes that are more than just boring old soup.
Pumpkin is a verstaile vegetable which can be used in both sweet and savoury dishes. Pascal Holland uses pumpkin and tahini, which are usually used in savoury dishes, for a most unlikely (but delicious) dessert.
A scrumptous pie that will also make a great leftover lunch for work the next day
There is little you need to do to a Scottona steak to make it incredible. Chef Claudio Farrugia of Paranga serves it with roasted pumpkin and oyster mushrooms.
Micheal Diacono uses leftover pumpkin from carving jack o’lanterns for Halloween. He adds it to quinoa and ricotta and stuffs it puff pastry.
Recipe by Pippa Mattei
The essence of the things we love at Giuseppi's
Summer dining at The Summer Kitchen
Chefs and Hosts
The Preca sisters