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MT 19 October 2014

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Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 GRAPES: 100% Negroamaro. AREA: The countryside around Torre di Santa Susanna in the Salento peninsula. The name Puglia is thought to be derived from the Latin `a-pluvia` or lack of rain, and this fertile region along the Adriatic coast is the heartland of the Primitivo grape variety (claimed as the origin of California`s Zinfandel variety). The Salento penninsula, with a hot maritime climate and cool night time breezes, produces concentrated red wines of relatively high alcohol and soft, rounded tannins. The grapes are delicately pressed and destalked. Skin contact lasts about eight days during which the wine acquires its personality. With vinification completed, the wine matures for 12 months in small oak barrels, followed by an additional period of fining in the bottle. Full and intense with notes of cherries, ripe red fruit, jam and a light spicy sweetness with scents of coffee and cacao. Round, balanced and extremely pleasant with a light almondy note in the finish. FOOD COMBINATIONS: A wine with an excellent body particularly adapted as an accompaniment for red meats, including horsemeat, a typical local specialty, and herbed and aged cheeses. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 NEGROAMARO 2012 - MASSERIA ALTEMURA, PUGLIA, ITALY 36 Resto of the week maltatoday, Sunday, 19 OctOber 2014 After such a long stint under english rule, you'd expect Malta to be littered with good fish 'n' chips shops. However, one that is worthy of a British thumbs-up has evaded our shores. Until now. Star fish and Chips opened its doors on the Strand in Gzira, ear- lier this summer to rave reviews by english foodies who claim that "Malta is now complete" for hav- ing a fish and chip shop worthy of standards set by the home of fish and chips – the UK. How has this come to pass? though an interior designer by trade, edwin Bonello has had ex- perience in top catering estab- lishments for years, with his huge success with Manhattan in ta' Xbiex, Anni Venti Café in Sliema and Borsalino's in the 1980s. What makes edwin's restaurants so suc- cessful is his perfectionism that spreads to his staff. everything sold is imported di- rectly from england, from the fry- ers themselves to each and every ingredient (except the potatoes for the chips and the salt). the fryers are specialised, increasing tem- peratures to above those reached by average chip fryers, resulting in perfectly crispy batter while the fish is steamed underneath and re- mains soft and moist. Cod, haddock and plaice, fish va- rieties typically sold at a fish and chip shop in the UK, are caught in the Atlantic and frozen within hours of being caught. there are even mushy peas and curry sauc- es! for the winter months, dig into comforting pies, made with real puff and shortcrust pastry with real english fillings from steak and kidney to spicy chicken balti. the menu also features chicken and sausages, particularly the fa- mous Saveloy sausage. And as the temperatures drop go for one of their warming soups – all inspired by england. When I wrote this article in Au- gust, the star of the show – their deep fried Mars bar - was not yet on the menu and was meant to stay out of the review. However, I am hoping that by now, it has made it onto the permanent menu and this won't get cut out of the first draft. Deathly sinful, this is not something you want to make a habit of, however the crispy bat- ter with soft warm chocolate, tof- fee and nougat centre make the perfect treat if you're having a bad day, or a good one! wINe of the week star fish Bar the strand, Gzira tel: 27251251 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 food Malta's first Brit-approved fish 'n' chips

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