Rachel
Zammit Cutajar

Rachel Zammit Cutajar graduated in economics from the University of Malta, but her love of horses led her to acquiring a degree in equine science from the University of Portsmouth, before joining MaltaToday in 2010.

[READ] Gourmet Today August edition online
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The December edition on Gourmet Today is now available to read online
Tutti frutti cake
Gourmet
This cake works well as a gift or to keep at hand for when you unexpected...
Torta tal-Marmurata
Gourmet
This traditional tart is one that Michael Diacono’s family shares during...
Bay and fennel-stuffed fish with baked radishes
Gourmet
This recipe can be made with any small fish, but Michael Diacono goes...
Lampuki with Jerusalem artichoke and a cherry tomato sauce
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Choosing sustainable fish makes our cooking more environmentally friendly, but...
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The Christmas issue of Gourmet Today magazine is out this Sunday, free with...
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The December issue of Vida is out this Sunday, free with your copy of MaltaToday
Grilled aubergine filled with goat cheese dates and bacon
Gourmet
Whether you’re looking for a starter, a canapé or something to add...
Vegetarian curry with carrot and aubergine
Gourmet
This is a great recipe for those days you want to hold back on the meat but not...
Pickled calamari
Gourmet
In the winter time getting fresh fish is weather dependent. If the sea is rough...
Spaghetti with calamari, beans and olives
Gourmet
This dish works well as a pasta sauce or if you’re trying to stay off the...
Tunisian peppers and eggs
Gourmet
For breakfast, lunch or dinner eggs always hit the right spot. Michael Diacono...
Mediterranean stuffed peppers
Gourmet
We usually stuff pepper with meat or rice or something just as filling. In this...
Pork and apple meatballs in a Gorgonzola sauce
Gourmet
These pork meatballs are moist and delicious and use apple instead of...
Braised pork cheeks
Gourmet
Pork cheeks are a cheap meal and with a little bit of love (and quite a long...
Stuffed squash with lamb and lentils
Gourmet
Pumpkin and lamb is a match made in heaven. Michael Diacono stuffs a roasted...
Pumpkin, ricotta and quinoa pie
Gourmet
Micheal Diacono uses leftover pumpkin from carving jack o’lanterns for...
Spooky spider cakes
Gourmet
Halloween is a great excuse to get in the kitchen to bake. Try your hand at...
Ghoulsome cookies
Gourmet
This biscuits are great to make for Halloween. Whether you're handing them...
Maltese bone biscuits
Gourmet
The Maltese “bone” biscuits are traditional for the feast of all...