Issue link: https://maltatoday.uberflip.com/i/614946
maltatoday, SUNDAY, 13 DECEMBER 2015 Christmas Supplement XI Christmas & New Year in Gozo Cornucopia Hotel & Bungalows accommodation starting from: € 105 per person including Christmas Eve dinner & breakfast € 145 per person including New Year's Eve Gala dinner & breakfast accommodation starting from: € 58 per person including Christmas Eve dinner & breakfast € 69 per person including New Year's Eve Gala dinner & breakfast accommodation starting from: € 71 per person including Christmas Eve dinner & breakfast € 92 per person including New Year's Eve Gala dinner & breakfast T: (+356) 21556486 - E: info@cornucopiahotel.com www.cornucopiahotel.com T: (+356) 22191000 - E: info@tacenchotel.com www.tacenchotel.com T: (+356) 21562951 - E: info@stpatrickshotel.com www.stpatrickshotel.com Sta Party & Group Menus Available and helped to fill people up and keep warm." The second course will be game-based with partridge, quail and pigeon taking centre stage for that sharing style that was so popular in the 40s. Stefan's inspiration for this was 'She Don't Like the Fish' by Rob Heron and the Tea Pad Orchestra. "Then we are offering a spin on a classic cocktail based on the song 'Bad Bad Whisky' by Amos Milburn. We will be pre- senting it as a sorbet with the ingredients including whisky, clementine, lime, sugar and meringue," says Stefan. Then, the main course is based on the song 'The Frim Fram Sauce' by Ella Fitzgerald and Louis Armstrong. It will showcase beef strip-loin with sides heavily influenced by the ingredients available at this time. "I was thinking about how dark the atmosphere would have been then, laden with soot and blood, so I am using red wine and a beetroot reduc- tion and squid ink and mush- room as ingredients to recreate that mood on a plate." Finally, the dessert would be based on the song 'If I Knew You Were Coming I'd 'Ave Baked a Cake' by Eileen Bar- ton. "This will be followed by coffee, macaroons and 'sweet- meats' as I am calling them, all inspired by the song 'Peel Me a Grape' by Anita O'Day." Looking back on the proc- ess that went into creating this eclectic and evocative menu, Stefan explains that he let it unfold over time. "I listened to the songs a lot and really got to know the lyr- ics, sound and atmosphere of the 40s. I wanted our menu – while fun and exciting – to re- ally represent all the elements of that very particular time, and I think that is what has been achieved. Now I look forward to sharing that menu with our guests on New Year's Eve."