A recipe for fried rabbit, done Southern style. Here, Keith coats the...

This tender, succulent octopus is cooked slowly in a red wine sauce and...

Cornmeal is the basis for Keith's Italian-inspired recipe that's best...

Boudin blanc is the king of French sausages. This traditional dish of the...

Sea bass is perfectly paired with a celebration of microgreens 

If you've ever felt bad about eating something your dog can't...

The sky's the limit when making a tuna salad... here Keith uses Bullet...

A scrumptious brunch dish loaded with hash browns, cheese and pancetta 

Mussels are a great source of nutrients and taste fantastic in Keith...

Say yes to a real fresh fruit chutney and no to all those unnecessary...

'Al cartoccio' is simply the Italian way of saying 'cooked in...

 A unique kiwi marinated cuttlefish recipe that will transport you...

Beef liver adds a wonderful richness to shallot tarte tatin in this dish by our...

Potato cakes are absolutely delicious and a great way of using up...

Deviled eggs are a great source of protein and make a wonderful appetiser...

Gbejniet are available as fresh, dried or peppered... Keith Abela's recipe...

Check out this delicious pork kidney dish by Keith Abela

As seen on Episode 2 of Gourmet Today TV... here's Keith and Kurt's...