Issue link: https://maltatoday.uberflip.com/i/439085
XIV maltatoday, SUNDAY, 28 DECEMBER 2014 Food Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 Cristal Champagne 2006 – Louis Roederer, France Cristal Champagne 2006 – Louis Roederer, France There are some occasions in life that nothing else will do, but Cristal needs time and so you need to plan ahead. Cristal Champagne has a brilliant colour with pale gold highlights, indicating a year of very fine ripeness. A fine, steady flow of bubbles. A rich bouquet with hints of zesty fruit, lilies and light toasty hint of hazelnuts develops in the glass as the fruit aromas become more intense and complex. The palate confirms the delicate fruit with a deep ripe flavour and silky texture, finishing crisply with a pure, minerally balance. 2006 Cristal has an intriguing harmony of aromas, flavours and freshness. As a young wine it is already deliciously balanced and charming, and promises to be a magnificent champagne in full maturity.. Imported by Charles Grech &Co. Ltd, Valley Road, B'Kara T: 2144-4400 WINE OF THE WEEK Dining out in 2014 As we grow older, nights out tend to involve a lot less dancing and drink- ing shots until the early hours of the morning, and more dining out and drinking wine (sometimes until the early hours of the morning). Select- ing a favourite restaurant of the year is an impossible task as what makes one restaurant the perfect spot on one occasion makes it less than ideal in another. After yet another year of eating out, these are the ones that make it into my list of favourites for 2014. Top stars Aziamendi 100 Aziamendi 100 was a whole bunch of firsts for Malta. Malta's first pop up restaurant, the Iniala team from Thailand were in Malta for three months from July to October this year The menu was designed and created by three Michelin Star chef Eneko Atxa. From the Basque country in Spain, Eneko is rated the number 26 chef in the world and is the youngest ever three-Michelin Star Chef at 37. However rather than design a menu using Basque ingredi- ents and techniques, the Aziamendi 100 team have taken the time to get to know Malta and the ingredients found here and designed a menu that uses the very best of what Malta has to offer, with a three-star twist, from Mediterranean tarlets with ice cream made from gbejniet to local rabbit and orange with a smooth creamy foie gras centre. Though Aziamendi 100 is no more, Michael's at the Civil Service Sports Club in Valletta has learned some tricks from the three-star team and is still offering impeccable service. Michael's The Civil Service Sports Club 113, Archbishop Street, Valletta Tel: 21228500 Comfort food New York Best The number one spot for comfort food has to be New York Best. Fast food made with quality ingredients, what makes them so special is atten- tion to detail. Their commitment to making things the way they were intended shines through,. whether that involves spending a little more time on research, sourcing ingredi- ents and the cooking process. Rare beef, skin on fries and perfect burger buns set their average burger head and shoulders above the rest. Seasonal specials keep it fresh with special burgers for – St Paddy's Day (my personal favourite), Sette Guinio, Halloween and Christmas among others. Though they are most famous for their burgers, that's not nearly the end of it – eggs Benedict, slow rise sourdough pizza, subs, ba- gels, milkshakes, hot chocolate and soft serve ice cream put New York Best on the map for the best comfort food in town. New York Best Sliema Seafront Qui-si-sana, Sliema Esperanto Street, University Heights, Msida M Space Building Oscar Zammit Street, Msida Tel: 27 282899 Web: www.newyorkbest.com.mt Facebook: www.facebook.com/ newyorkbest Ethnic food Ali Baba Ali Baba has come a long way from the tiny hole in the wall in Gzira that it was a while back. Now that diners has cottoned on the incredible Leba- nese dishes put together by Hany Harb, the place is always bustling with eager diners and getting a table (even during the week) is not an easy task. But once you've settled into your seat, be prepared for an explo- sion of Middle Eastern flavours. The intimate setting is perfect and easily facilitates the ideal way to dine at Ali Baba, favouring a selection of mezes instead of the typical starter- and-main-course we've become accustomed to. While this system encourages sharing and talking – lots of different dishes require lots of discussion – do be warned. It may be harder to pace yourself; those seem- ingly small morsels do start to add up and it would be a shame to miss out on anything. That staple of Middle Eastern cuisine, the chickpea dip, becomes irresistibly moreish with the addition of ground lamb and toasted pine nuts. The lamb arayess combined the humble pita bread, toasted till crunchy, with a richly spiced lamb mince that makes you wish you could make them yourself – the ideal snack food for the gourmand. Lamb is the most popular dish on the menu with Hany sourcing the very best local meat slaughtered on the day he takes it to the restaurant. Ali Baba Restaurant No 9, Ponsonby Street, Gzira. GZR 1075 Tel: 21340119 Email: dine@hanyharb.com Web: www.hanyharb.com Beefed up steakhouse Sciacca Grill The age of concept restaurants has arrived and this is by no means a bad thing. Rather than attempt to cater for everyone and make a selection of pizza, pasta, meat on the grill and fish, restaurants are starting to focus their expertise on one area. And this Sciacca Grill has done with finesse. Marvin Schembri, suc- cessful with his Paceville branch of Sciacca, specialising in fish, decided to branch out into the world of meat with Sciacca Grill in South Street, Valletta. Long gone are the days when a simple 'fillet steak' on the menu was enough to convince diners. An overdue awareness on the differ- ent kinds of meat, where it comes from and how it's cooked has led to establishments putting a little more effort into giving the customer the information they want. Sciacca however goes beyond that. The menu itself contains every- thing– a good selection of starters, side dishes and desserts - but the meat. To decide on what the star of the evening's show is going to be, customers must venture to the glass display – right beside the open kitchen, another trend that's quickly catching on - and see what is on offer for the evening. Big, beautiful chateaubriand steaks sat next to veal cutlets, a collection of neatly curled up sausages, lamb saddles and Irish rib eye. Sciacca Grill South Street, 1103, Valletta Tel: 21237222 Email: info@sciaccamalta.com Facebook: www.facebook.com/Sciac- cagrill Incredibly indulgent tea time Palazzo Parisio Teatime treats are slowly making a comeback and there is nowhere quite like Palazzo Parisio to make you feel like an aristocrat at high tea. 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. Their traditional afternoon tea starts off with a raspberry parfait, which not only tasted great but also matched the room in yet another shade of pink. The creamy, icy textures of the parfait providing the perfect start to the afternoon. 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 takes 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. Palazzo 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 complete, there were perfectly baked scones, dusted in icing sugar and served with clotted cream and jam. Enough to satisfy the need for sweet- ness 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. Palazzo Parisio Victory Square, Naxxar Tel: 21412461 Email: info@palazzoparisio.com Web: www.palazzoparisio.com Facebook: www.facebook.com/palaz- zoparisio Sugary goodness Debbie's Café Situated in the heart of Mellieha, this little café has stolen more than a few hearts over 2014. Walking into the house to the smell of freshly baked cakes brings back memories of childhood (or the perceived idyllic childhood). The reality is that few parents have time for home baking while juggling jobs and kid's activi- ties. What Debbie's Café does is supply those home baked yummies without even stepping into the kitchen. Becky Borg St John makes every- thing herself with delicious cupcakes (and larger cakes) of varying flavours – the traditional chocolate and vanilla ones as well as more interest- ing combinations like jaffa cake cupcakes and peanut butter brown- ies. As well as cakes, Debbie's Café also serve incredible breakfasts – the usual fry up and more exciting items like a stack of pancakes or French toast served with maple syrup and bacon. One thing for sure is you're bound to leave the café full of beans with a smile from ear to ear. Debbie's Café Main Street, Mellieha Tel: 2754101 Web: debbiescafemalta@gmail.com Facebook: https://www.facebook. com/debbiescafemalta Aziamendi 100 PHOTOGRAPHY BY RAY ATTARD