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maltatoday 12 | SUNDAY • 9 SEPTEMBER 2018 FILM THIS WEEK FOOD CHARLES GRECH Marlborough Sauvignon Blanc 2017 Originally named Tokay d' Alsace , then Tokay Pinot Gris, this type of vine is not related to the Hungarian Tokaji which comes from the Furmint type of vine. In reality it is a Pinot from Burgundy that became known in Alsace from the 17th century. The name Pinot Gris is generalized since 2007. Colour: Lemon yellow with light green ref lection Nose: Open and pleasant yellow fruits, quince , Mirabelle plum, honey, combined with a fine and complex f loral note Palate: Full body, aromas of yellow fruits, white f lower, acacia honey, liquorice and this characteristic fine smoky note. The balance of this wine is soft . it has freshness and superb range of f lavours. The f inish has a beautiful length. Food Affinities: Simple oven-roasted chicken, meaty fish, cream sauces, rich veal, foie gras, and even lamb. 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 • 7 pitted dates • 1 tablespoon cinnamon • 1 teaspoon maca • 1 teaspoon lucuma • 1 teaspoon mesquite powder • Drop of vanilla • 1/2 cup water • Pinch of salt (optional) • Juice from 1 orange • 2 medium apples • 1 carrot • Romaine lettuce leaves • 2 tablespoons orange rind/peel • Cacao nibs • 3 plums • Tablespoon nut butter ( I used my Walnut & Pecan butter) Method 1. Place all the ingredients in a blender and blitz until smooth. If the consistency is too thick, add a little bit more water. 2. Wash your carrot and apple and grate, using the side you would use to grate cheese. 3. Once your mixture is smooth and ready and your apples and carrot are grated, mix them in together, using a spoon. 4. Wash your lettuce leaves. Make sure they are flat and big enough to roll. You can either leave them whole like tacos or cut them into strips and wrap them the same way I did. 5. Wash your plums and chop them into fine pieces. Set aside for now. 6. To garnish, place a tablespoon of your favourite nut butter in the middle of the plate and using a spoon or a tissue, rub it in a circular motion around the place. Place your stuffed lettuce leaves. Garnish with the chopped plums, orange peel and cacao nibs. Deconstructed apple pie A one of a kind... Decon- structed apple pie. I know you are probably thinking… Lettuce, apple pie, what? But I can assure you that this combination will blow your mind, and you'll be eating this for days on end. The best part is: it takes minutes to make, and it's really healthy and guilt-free! Before I turned raw vegan, I used to indulge in apple pie and vanilla ice cream, and not the healthy kind! I al- ways felt so tired and bloat- ed after, and hours later I would still have this guilt feeling of eating it, knowing it wouldn't agree with me! I am so grateful that I can finally indulge in all sorts of food which not only leaves me feeling energised, but is actually nourishing my body at the same time! Martina Camilleri