Lampuki tartare
As seen on Episode 2 of Gourmet Today TV... here's Keith and Kurt's...
Mussels in white wine and garlic
Brought to you by The George Pub
Acquarello risotto with local prawns
Brought to you by Robert Cassar, Chef patron at Root 81
Charred Octopus, nduja, peas and lemon jam
Brought to you by chef Matthew Agius at Corinthia Palace Hotel & Spa
Spicy prawns on a bed of rice and cranberries with coconut curry
With a great urge for good food and baking, Fran has turned her passion into...
Lobster Tom Kha
This spicy lobster soup can be made with any shellfish or even white fish if...
The Village Kitchen | Pan seared Salmon with beetroot, asparagus & horseradish crushed potato
Patron Chef Clifton now takes the helm at the recently opened, ‘The...
Seared tuna topped with sesame avocado salsa
This dish is perfect for mid-week dinners when time is limited and nutritional...
Rolled seabass in a prawn sauce
Ramona Preca makes an easy main course of nutritious sea bass, smothered in a...
Hake brandade
This French dish is usually made with salted cod, however any white fish will...
Hake fillets rolled in bacon
Fish in bacon is not something you come across everyday. Michael Diacono pairs...
Mackerel with split peas, Brussels sprouts, mint and bacon
The mackerel has a bad reputation because of the preserved variety available in...
Pissaladière - French onion tart
This recipe originated in Nice in the South of France and combines caramelised...
Spicy fishermen’s soup
Just in time for the cooler temperatures, Sean Gravina makes a spicy...
Stuffed calamari with saffron wild rice
Sean Gravina makes a simple dish of stuffed calamari. His stuffing consists of...
Deep-fried calamari with Japanese mayo
Sean Gravina gives a local favourite – deep-fried calamari – and...