The Last Supper
Coming out of the Easter celebrations, our attention is drawn to the Last Supper, the most painted supper in history. Without detracting from the religious significance of the event, food [...]
The Carob
The carob is one of the least known food products in Malta’s culinary history. The reason for this relative shortage is mainly attributed to two reasons. In his 1811 Saggio di Agricoltura per le [...]
Taste History and Michelin-star Chefs Series: Kevin Bonello/Mondion Restaurant
The abundance of rabbits and hares in early modern Malta is a known fact. They provided an alternative source of meat in an otherwise restricted fauna on these islands. The archives of the [...]
Taste History and Michelin-star Chefs Series: Victor Borg/Under Grain Restaurant
As promised, today we’re giving you another glimpse of the meals inspired by bygone eras, of the food prepared and enjoyed by our forefathers. An inheritance which has been passed down to us in [...]
Taste History and Michelin-star chefs Series: Jonathan Brincat/ Noni Restaurant
Wouldn’t it be an exhilarating experience to be able to treat your taste buds to a meal created centuries ago but given an exciting modern twist by a Michelin-star chef? That’s exactly what Taste [...]