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THIS WEEK FOOD maltatoday | SUNDAY • 29 JULY 2018 14 BARONS DE ROTHSCHILD BRUT Every Barons de Rothschild Champagne has exceptional characteristics that make each unique and great. The Barons de Rothschild Brut is aerial Champagne that is rich and complex. The blend uses three to four-year old Chardonnays and Pinots Noirs from the best land in Champagne. This subtle blend produces a wine with fabulously f ine bubbles, elegant golden colour and f ine, delicate nuances of white fruit. Low dosage and at least six months' time after disgorging gives this Champagne beautifully balanced structure on the palate that is highly appreciated when served as the aperitif or throughout the meal. Appearance: Pale gold glints mingling with very f ine bubbles which produce abundant, persistent frothiness Nose: aromas of pear, almonds and fresh hazelnuts which mingle with notes of white f lowers and light accents of brioche. Palate: Straightforward, lively attack which gives way to roundness and contained power. Excellent ageing potential in traditional cellars. Food Affinities: It pairs with light dishes, lightly seared scallops, shellf ish and rockf ish. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA Ingredients • 100g unsalted butter • 200g sugar • 2 eggs • 180g self-raising flour • 100g chopped dried figs • 1 apple, peeled and chopped • 1 tbsp cinnamon • 1 tbsp sugar Method 1. Beat the butter and sugar until well combined. 2. Add the eggs, mix, and fold in the flour. 3. Lightly coat the figs in flour and fold into the mixture. 4. Place the mixture in a 9inch cake pan, scatter the apple slices closely on top. 5. Mix the cinnamon and sugar and sprinkle on top. 6. Bake at 180c for 50 minutes. 7. Leave the cake to cool, slice up, and enjoy with a scoop of ice cream! Cinnamon apple and fig cake Fran Farrugia at BAKED