Issue link: https://maltatoday.uberflip.com/i/448091
XII maltatoday, SUNDAY, 18 JANUARY 2015 Food Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 Nipozzano Riserva Rufina 2010 – (90 points, Robert Parker) Marchesi de Frescobaldi, Tuscany, Italy The Castello di Nipozzano, built in the year 1000 as a defensive fortress, became the center of communal life for the village of Nipozzano. Today the castle houses the wine cellar, where the estate red wines are produced and cask- aged. Castello di Nipozzano also serves as Frescobaldi's hospitality center and as a site for its fine food and wine initiatives. The estate lies in the heart of the Chianti Rufina area, covering 626 hectares at elevations between 250 and 400 metres. 240 hectares are planted with Sangiovese, Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot The most famous wine from the estate is the Nippozano Chianti Rufina Riserva DOCG. This is the definition of the appellation, a classic Chianti Rùfina consisting of mostly Sangiovese with small amounts of Malvasia Nera, Colorino, Merlot, Cabernet Sauvignon. In accordance with the DOCG regulations, it is aged 24 months in barrel Imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 Waterbiscuit Everyone looks forward to the weekend. And what better way to start the weekend than with brunch. While breakfast in bed is great, getting out of the house has its merits too… getting to Waterbiscuit is one of them. Open 24 hours a day, Waterbiscuit serves up a great breakfast, lunch or dinner. It was the breakfast part that got me inter- ested. There are very few places to go if you're looking for a good breakfast. Hotels offer a breakfast buffet and some places open early for coffee and a sandwich, or maybe a croissant and some fresh orange juice if you're lucky but if you're look- ing for a healthy breakfast you'll be hard pressed to come up with a list of places to go. Walking into Waterbiscuit makes you feel like you've left the sunny shores of Malta and landed in a big city, cool décor on split levels is the epitome of style, with two small private dining areas for patrons who would rather not be disturbed. The restaurant has its own entrance so you don't feel like you're disturbing hotel guests when you pop in for a bite to eat or a cocktail. Opening the breakfast menu was even more exciting. Of course there are the usual croissants and pastries, cheese platters and fruit platters but also my personal favourite, eggs Benedict – made in six different ways with bacon, spinach, asparagus or ones with a more exciting twist – mushrooms and truff les or brie and pickled apple. For the perfect weekend indulgence you can add a glass of sparkling wine to your eggs Benedict for just €3, something that takes me back to the six months I spent in New Zealand where after a night out everyone would meet back at a breakfast bar for a lavish breakfast and a mimosa or four before heading back home to nurse the hangover. If lavish is not how you think of breakfast there are a number of healthier options including granolas, mueslis, egg white frittatas, BLTs and scrambled eggs with smoked salmon on top of a breakfast bagel. To wash it all down there is a selection of coffee, ranging from espresso and cap- puccino to specialty coffees with vanilla or hazelnut f lavourings, a wide range of teas and juices. Of course there is the option of freshly squeezed orange or grapefruit juice but also some more exciting juices – grapefruit, carrot and ginger, spinach, cucumber and celery or beetroot, apple and mint – not only are they super tasty but offer a wide variety of health benefits. When the food arrives, it looks more like a work of art than breakfast and it seems like such a shame to put your fork into it and ruin it – that is until you actually do it and take your first bite… in no time at all the work of art is nowhere to be seen, the only remaining evidence that it was ever there are the smears of hol- landaise sauce on the plate and a satisfied customer. There is also a la carte menu, which they serve for lunch and dinner. Here you will get the usual salads, pastas and main courses, though every dish has as little twist that makes it an innovative culinary adventure – try the pork cheeks with truf- f les or the seared salmon with hollandaise. For later on in the day there is also a cocktail menu that is sure to help you wind down after a long day at the office – or the beach – or get you started for a fun night out. Whatever the time of day, whatever the reason, Waterbiscuit has something for you, served in a chic atmosphere by friend- ly staff, you're bound to be impressed. WINE OF THE WEEK 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 Resto of the week Waterbiscuit St George's Bay St Julian's Tel: 23762225 Facebook: www.facebook.com/waterbiscuitmalta Rise and shine Start the day right with eggs Benedict Waterbiscuit offers stylish dining for breakfast, lunch or dinner – or even a snack in between