Casareccia with wild mushrooms and truffle oil
Spicy fishermen’s soup
Rachel Zammit Cutajar
Baked local ricotta with tomato and chilli salsa
Stuffed calamari with saffron wild rice
Deep-fried calamari with Japanese mayo
Grilled sea bass on burnt aubergine with garlic, lemon and pomegranate seeds
Mango and pomegranate millefeuille with coconut crème pâtissière
Lemon and lime posset with prickly pear and star anise syrup
Apricot and nut bars
[WATCH] Barbecued Asian marinated octopus
[WATCH] Ice-cold lemonade
Rachel Zammit Cutajar
[WATCH] Barbecued banana surprise
Rachel Zammit Cutajar
[WATCH]Asian mixed shellfish in cartoccio on the barbecue
[WATCH] Giant fig and goat cheese vol-au-vent
[WATCH] Poached figs in brandy
Rachel Zammit Cutajar
[WATCH] Sticky figs with mascarpone and blackcurrant
[WATCH] Dried fig and pistachio baklava
[WATCH] Barracuda with watermelon and refried beans
[WATCH] Homemade granola
Rachel Zammit Cutajar
[WATCH] Chilled melon gazpacho with crispy prosciutto
[WATCH] Scallops with melon and avocado salsa
[WATCH] Watermelon sashimi
Rachel Zammit Cutajar
[WATCH] Melon, lime and mint salad with prosciutto crudo
[WATCH] Tomato and ginger chutney
Rachel Zammit Cutajar
[WATCH] Tagliatelle pesto alla Trapanese
Amalfi baked lemons
Rachel Zammit Cutajar
[WATCH] Lemon ice cream
Rachel Zammit Cutajar
[WATCH] Pan-fried squid with lemons and pangrattato