Issue link: https://maltatoday.uberflip.com/i/441179
XII maltatoday, SUNDAY, 4 JANUARY 2015 Food The better food movement As most of the world pulls a chair up to the family dinner table, we take a moment to look back at the food that made a splash in 2014. From ethically sourced produce to a growing addiction to sweets, this year's food trends have been shaping our shopping, cooking and eating habits, informing our food choices well into the new year. Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 Massaya – Silver Selection Red 2010 Aromas of mulberry and subtle oak, the palate is meaty and spicy with layers of richly textured red berry and savoury fruits, rich and very fine. A partnership between the brothers Brunier, Dominique Hébrard and the Ghosn family. It is a deep, spicy wine with luxurious tannins and fresh ripe fruit. Aged in French oak to impart depth and complexity, it is reminiscent of the southern Rhone wines. Grape varieties: 40 % Cinsault, 30 % Grenache, 15 % Cabernet Sauvignon and 15 % Mourvèdre. Imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 RACHEL AGIUS AND RACHEL ZAMMIT CUTAJAR Over the past year, there has been a clearly discernable shift in local food culture. The average diner has developed a much more discerning palate, even in relation to the most lowly of edibles; fast food. Though the quick-bite, low quality nourish- ment still has a strong foothold, people are responding to and look- ing for fast food that is less greasy spoon, more gourmet grub. Pizza and burgers are at the top of the list. Several restaurants have devoted themselves to polishing these fast food workhorses into slightly more upmarket creations. Any chef will tell you that superior ingredients are a must but the care taken to produce these dishes has left the realm of underpaid fry cooks and moved into the world of the high- end kitchen. Our taste buds are certainly thankful! Tommy Diacono, owner of fast food chain New York Best said that over the last year demand for quality fast food has increased exponential- ly. This he puts down to the intel- ligent diner. "The younger genera- tion makes for much smarter diners. They can see what is happening on an international scale – they are no longer happy with substandard food with a long shelf life. They do their own research. They demand meat from grass-fed cattle and sour dough in their pizzas. "We have always been fussy about sourcing the best quality ingredi- ents – local where possible – and this has really paid off over the last year as today's diners demand the real thing." One thing he comments on is the use of rare meat in burgers. "If you are using good quality meat then the meat should be served rare. Our younger clientele not only are aware of this but they demand it. Older generations sometimes need an explanation and even a little encouragement, but the trend is moving towards a more educated diner with a definitive knowledge of what they want." The kids haven't been left out of the 'better food' movement. Meals for the little ones have evolved quite drastically from the chicken nug- gets and chips of yesteryear. More closely matched to the adult menu in terms of ingredients, parents and educators are making a conscious effort to feed their charges better, healthier and more diverse foods. Goldie's Café is renowned for the healthier option for everyday lunch- es and owner Cristina Dacoutros has seen an increased demand for the healthier option from the little ones as well as their parents. She of- fers alternative birthday parties with a healthy twist and has seen demand for these spike over the last year. "Parents have become more aware of what they are feeding their children and demand everything to be made from scratch. Whilst they will still ask for pizzas on the menu, these have to be made with love rather than the ones that come out of a box – like they would make at home. So I make the dough myself and the tomato sauce so that kids Macarons are climbing to the top of every home baker's list of impressive sweet treats to make Today's shoppers are looking for fresh produce that requires minimal preparation, and marinated meats fit well into their busy lifestyle