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Wild thyme honey, locally known as għasel tas-sagħtar, mainly originates from the naturally growing wild thyme of the Maltese Islands. Wild thyme is found in rocky arid places, such as the [...]

Locally known as ‘naspli’- a Maltese twist on the Italian word ‘nespoli’, these warm-coloured bundles of succulent sweetness ripen in April and May. Loquat, indigenous to South East China and [...]

The recently highlighted trend to have consumable goods delivered right at your doorstep, peculiarly ties in with the olden days when street vendors used to sell all sorts of perishables on the [...]

Fennel is a staple herb with a history stretching back millennia. From generous sprinkles on top of roast potatoes enjoyed in a Sunday lunch to the beautiful yellow landscapes it produces, the [...]

Table manners are known to have experienced significant changes during the sixteenth century. One of the most important developments was linked to the use of the fork when dining. Although, its [...]

One of the earliest cooking implement available in makeshift kitchens in Malta was the kenur. Until relatively recently in history, food was slowly cooked on a clay or stone kenur. The best stone [...]

Preserved and processed in different shapes and forms, the orange or any of its by-products, would continue to enjoy special attention as science and folklore emphasized its nutritional value [...]

Amongst the myriad of locally grown citrus fruits, believed to have been cultivated on the islands since the Arab period, the Maltese orange is the star of the show. In the 17th century, [...]

Which brighter, lovelier and more delicious nature’s produce could usher in the approaching longer and warmer days of Spring if not the dear strawberry? First mentioned in ancient Roman [...]

During Holy Week bakeries around Malta intensify their dough production to prepare a sweet honey ring bread, decorated with almonds. This festive food has a long-standing history that dates back [...]