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36 RESTO OF THE WEEK FOOD Palazzo Parisio There I was thinking the winter was over and spring was here to stay – I'm not even sure where my coat is anymore – and back comes the bit- ing cold and pelting rain that is only to be expected this early in the year. As much as I am all for the summer, winter does have its advantages – long lingering lunches, warm hearty dishes and happy friends gathering around a table without feeling guilty about not being outside enjoying the fresh air and the sunshine. The only problem is that lunchtime comes so early in the day. And, unless you want to wake up at the crack of dawn, which I reserve for weekdays only, if you have things to do at the weekend, making it in time for lunch can be pretty stressful. This was pretty much the case last weekend. No one could make it for lunch but it was the end of the week- end and none of my friends had done anything social so we decided to meet up for tea. And where better to have afternoon tea than surrounded by the grandeur at Palazzo Parisio. We arrived at the Palazzo and fought through the wind and the rain to get through the great heavy doors. The entrance hall is grand, though still a little chilly, but the clink of china and muted conversation along with a soft glow from the rooms on the right lead the way to a magical place that is warm, dry and most of all magical, so far removed from the angry weather outside. Settling down at a table with white linen tablecloths, shiny silverware and china cups, while surrounded by 19th century art, commissioned by the Marquis Guiseppe Scicluna, and girly pink blankets and cushions, makes you feel like you're part of a centuries-old civilisation with the comforts of central heating. You half expect Carson from Downton Abbey to come around the corner with your tea. As none of my friends had done anything social that weekend, we decided to skip the tea part of the afternoon tea and substitute it with a bottle of prosecco, to animate our gathering somewhat. I'm not a tea- drinker but judging from the menu, no tea-drinker could possibly be dis- appointed, with page after page of different selection of teas including black and scented teas. Along with our prosecco we went for the traditional afternoon tea, which includes a raspberry parfait which not only tasted great but also matched the room in yet another shade of pink. The creamy, icy tex- tures of the parfait providing the per- fect combination with that first glass of prosecco. The rest of the 'tea' comes on a three-tiered platter and includes fin- ger sandwiches made with tradition- al fillings like salmon, cucumber, egg and ham and cheese, crusts removed of course. These traditional sand- wiches have fallen from grace over the years, as we tend to go for more hearty bread. Crusty, farmhouse varieties with mixed seeds – and of course, the Maltese loaf – often take over in popularity contests. However the real reason they have lost their appeal is that they are made hours in advance and by the time they come to your table, are dry, tasteless. Pal- azzo Parisio has restored my faith in simple finger sandwiches. Made to order, using the finest ingredients for their fillings, these sandwiches are as soft and tasty as they are classy. To make traditional afternoon com- plete there we perfectly baked scones, dusted in icing sugar and served with clotted cream and jam. Enough to satisfy the need for sweetness for me, but if sweet is more your thing at tea time, then you can indulge in the selection of sweet pastries on the bottom tier. One glass of prosecco short of turning our gathering into a mad hatter tea party, we called it a day, to face the pelting rain and reality that the weekend was over. Was the af- ternoon pricey? If you're looking for a cup of tea, a sandwich and a slice of cake, then the answer has to be yes, but you really do get what you pay for. The attention to detail is impeccable and everything is absolutely perfect, transporting you to a time when lei- surely afternoon tea was the order of the day. That feeling of aristocracy is not one that can be replicated easily and I'll happily part with a few euros to do it again soon. And when the sun comes out and the temperatures get warmer, tea moves out to the spec- tacular gardens. Tea is served daily from 15:00 till 18:00. Rachel Zammit Cutajar takes a look at a restaurant and brings a recipe, wine and delicacy of the week. Write to us with your comments on restaurants or submit your own recipes to rzammitcutajar@mediatoday.com.mt Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 2013 Escudo Sauvignon Blanc, Baron Philippe de Rothschild, Chile In the Maipo region of Chile, Domaine Baron Philippe de Rothschild (Mouton), have set up several wine producing ventures including the Mapu range and Escudo. The Mapu wines offer excellent value along with rigorous parcel-by-parcel selection, attentive vineyard work and all the expertise that comes with Mouton Rothschild. The Escudo Rojo Roth- schild's Chilean range is equivalent of their Grand Reserva. Escudo Sauvignon Blanc 2013 is matured in vats for a relatively short period of around six months in order to preserve all its freshness and fruit. Its fresh gooseberry fruit aromas and cut grass notes. Well balanced and clean on the palate - good quality. This sauvignon blanc gives vivacious dry wines of great re- finement. Their rich flavours and crisp texture mean that they can be drunk young or after a few years' ageing. Ecudo Mapu Sauvignon Blanc 2013 is great as an aperitif and also works well with seafood, tarragon chicken and stuffed crab. Imported by Charles Grech & co. Ltd, Valley Road, B'Kara T: 2144 - 4400 Palazzo Parisio Victory Square, Naxxar Tel: 21412461 Email: info@palazzoparisio.com Web: www.palazzoparisio.com Facebook: www.facebook.com/ palazzoparisio An escape to an aristocratic lifestyle at high tea Indulge in afternoon tea with raspberry parfait, finger sandwiches, scones and a selection of pastries