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
There is no meat more flavourful than lamb. Try Ramon Muscat, from Radisson Blu Resort, St Julian’s, recipe for this medley of lamb rack and homemade lamb sausages at your next barbecue, served with a delicious brandy essence. Recipe by
Recipe by Ramon Muscat from Radisson Blu Resort, St Julian’s
This classic dish of steak and fried potatoes served with Béarnaise sauce is quick and easy to make. Sean Gravina gives his step by step instructions.
OODLES OF NOODLES
Italian spaghetti, Asian noodles or spiralised veggies, we love a good slurp
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.
Seafood is great at this time of year but how many times can you eat mussels cooked in garlic? Sean Gravina makes uses mussels with coconut milk and rice noodles to make a quick and easy nutritious meal.
Meat-free Mondays will never be boring again. Michael Diacono makes a pasta dish with an unlikely combination of cauliflower, raisins and Pecorino.
Avoiding gluten but still want some warm delicious pasta? Watch Sean Gravina make spaghetti from zucchinis and serve it with a cherry tomato sauce.
Recipe by Doris Azzopardi
The essence of the things we love at Giuseppi's
Summer dining at The Summer Kitchen
Chefs and Hosts
The Preca sisters