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34 FOOD RESTO OF THE WEEK jar takes a look Rachel Zammit Cuta brings a recipe, wine d at a restaurant an e week. and delicacy of th ur comments on Write to us with yo it your own recipes m restaurants or sub mediatoday.com.mt to rzammitcutajar@ Palio's at the Westin Dragonara The skies over the last week have not been quite what we've become used to. Though the summer shows no signs of cooling down, the grey clouds are hanging over, reminding us that our long days on the beach are numbered. Although it's not great beach weather, I am choosing to make the most of the what's left of beach days with a meal on the beach, followed by a quick swim – if not a whole day of sun worshipping. Palio's at The Westin Dragonara offers the best of both worlds – a great casual lunch or dinner and a swim. Last weekend I headed down to the Reef Club for a late afternoon swim – and some rock throwing with my nephew – followed by a glass of wine, with views of the sea while the sun set, and an early supper. The menu at Palio's is simple, yet fresh and enticing. With a selection of pizza, pasta, salads, fresh fish and meats there is bound to be something to tickle your fancy. And if you're not really very hungry, why not try some of the tapas, perfect for sharing or as a stepping-stone to a great meal. Try the trio of dips or, if you want to keep it traditional and local, the bigilla served with galletti or, for something more substantial, the calamari fritti – tender rings of calamari deep fried in batter, drenched in lemon juice and dipped into a tangy sauce. Although you can expect to find all your usual favourites, be on the lookout for some truly innovative dishes, like the watermelon mojito salad served with salad leaves, watermelon, cucumber, feta cheese and mint leaves topped with a lime and Bacardi dressing – how's that for a Friday night out? If you are looking for something a little more indulgent, check out some of the chef's signature dishes, including homemade ravioli stuffed with porcini mushrooms and tossed in a creamy Parmesan sauce with mushrooms, pine nuts and Parma ham. Fresh fish depends on what is available from the fishermen's catch but is always fresh out of the waters you are overlooking, and main courses from the grill include some finger-licking pork ribs with a sticky glaze, served with fries and coleslaw or some deliciously indulgent spiced pork belly. Or if you're looking for something simple try the Westin burger – a deli- The final days of summer cious beef patty made even more delicious with melty American cheese and sweet onion marmalade, or one of the vast number of pizzas. Again the regular favourites are available – all served with choice ingredients, but keep your eyes open for something special – truffles and roasted garlic or duck and hoisin sauce. Desserts are decadent, with a choice of homemade Snickers cake, cassata, Belgian chocolate fudge cake and apple crumble, among others. If you've just had lunch you can end your meal with an afternoon swim or retreat to your sofa. Whatever your decision, it is bound to be at the end of a worthwhile afternoon out. Palio's is open daily for dinner from 7pm onwards and for Sunday lunch from 1pm onwards. Free parking is available to patrons. Enjoy what's left of the summer with a fantastic meal and view of the sea at Palio's Palio's Westin Dragonara St Julian's Tel: 21381000 Email: westin.dragonara@westin.com WINE OF THE WEEK Boschendal '1685' - Chardonnay / Pinot Noir Blend of 55% Chardonnay, 45% Pinot Noir The Chardonnay component contributes the richness and backbone to the wine, while the Pinot Noir adds fruit and elegance with its characteristic hints of ripe red berries and a touch of spice. This wine with its pale copper tinge is an unique combination in every aspect and a wine made with care and commitment, the gentle oak maturation giving it the potential to age well if not enjoyed right now. For the food pairing this wine is an excellent complement to poultry, cream-based dishes, veal or salmon. In the cellar The Chardonnay was wood-fermented and left on the lees for four months in the barrel. The Pinot Noir component was picked at full ripeness and whole-bunch pressed to ensure minimum colour extraction. Using only the free-run juice, a small portion was fermented and matured in old wood and the rest coolfermented in stainless steel tanks. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400