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All articles • 'recipe'
[WATCH] Penne all’Arrabiata
Food 04-08

Penne all'Arrabiata is perfect this time of year with sun kissed tomatoes 

[WATCH] Grilled aspargus and halloumi with spinach and date salad
Food 18-07

Grilled halloumi tops off this fresh and tasty vegetarian salad

Peach, basil and bubbles
Food 07-07

We love local fruit. Peaches and basil go great together, even more so when you add some sweet bubbly. Make sure you make large batches of this one because everyone’s going to want a second. And a third. And a fourth…

Seafood humidor with saffron and anisette
Food 01-07

The saffron and anisette adds more depth of flavour to this recipe by Michael Diacono, giving this well-loved, summer classic a little twist.

Spaghetti rizzi
Food 01-07

A large bowful of spaghetti with rizzi makes you feel like you are eating the sea. Perfect for summer meals, Michael Diacono makes this simple pasta dish full of his favourite things.

Raw sea bass and prawns
Food 01-07

This simple starter is a favourite of Michael Diacono’s. The most important thing is to use the freshest fish available and add very little to the dish. The quality of the fish should speak for itself.

Stuffed mussels with guanciale and breadcrumbs
Food 24-06

We love mussels as part of a fish stew but are all for new ideas. Michael Diacono stuffs some fat mussels with guanciale and breadcrumbs. We like the results!

New potatoes in garlic and honey
Food 24-06

Make your simple boiled potatoes really stand out with Michael Diacono’s recipe by adding honey and pistachios.

Meagre fillet fried in butter, marjoram and lemon
Food 24-06

This recipe works well with any fish fillet. Michael Diacono pan fries his fish in butter, marjoram and lemon and adds fish stock to make a rich sauce.

Mediterranean roasted veg
Food 23-06

This Mediterranean dish is a summer staple. It can be served as an anitpasto, a side for fish or meat or as a meal in itself served with warm Maltese bread. Michael Diacono shares his recipe.

[WATCH] Braised rabbit with prunes
Food 20-06

Long days at work make us crave a home cooked meal. This braised rabbit with prunes hits the spot

Penne with chicken livers and sage
Food 10-06

Chicken livers add depth of flavour to this pasta dish. Michael Diacono uses gluten-free pasta to accommodate friends with allergies.

Lamb brain fritters with egg salad
Food 10-06

Nose-to-tail cooking is making a comeback with dishes featuring offal becoming more and more popular. This is a dish Michael Diacono remembers from his childhood.

Brain in buerre noisette
Food 10-06

Nose-to tail eating is trending almost as fast as farm to table. Michael Diacono makes a simple recipe using lamb brains.

Calamari with nduja and ricotta
Food 03-06

Grilled calamari is a firm favourite with locals. In this recipe Michael Diacono pairs simply grilled calamari with an unlikely side of ricotta with a spicy nduja (Calabrian sausage).

Saddled sea bream al sale
Food 03-06

This recipe works for any white fish, just be sure you order your fish with the scales still on. Michael Diacono shares his recipe using a wild, sustainable local fish, the saddled sea bream or kahlija in Maltese.

[WATCH] Maltese kusksu with ful
Food 29-05

Maltese kusksu with ful is the perfect spring going on summer meal. Best served with ice-cold Coca Cola Zero. 

Chocolate volcano cookies
Food 27-05

Crunchy and dusted in icing sugar on the outside with a rich dark chocolate centre, Michael Diacono’s chocolate volcano cookies are perfect for any occasion. 

Rich, gluten-free chocolate cake
Food 27-05

This gluten-free chocolate cake seems too light an airy to be completely gluten-free! In Michael Diacaono’s recipe, the whisked egg whites give the cake a light and fluffy texture. 

[WATCH] The ultimate cheesy bacon beef burgers
Food 23-05

Don't fret if you don't have a barbecue, you can make these cheese bacon burgers just as easily in a pan. Best served with ice-cold beers. 

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