Issue link: https://maltatoday.uberflip.com/i/637230
maltatoday, SUNDAY, 7 FEBRUARY 2016 34 Food James Suckling - "The 2010 Grange arrives with much expectation and does not disappoint. This is a powerhouse, structurally superior to both the 2009 and 2008 vintages and breathtakingly dense, long and precise. The nose has cola, blackberry, vanillin, hard brown spices of all kinds, coal smoke, meaty charcuterie elements and a strong tarry, savory note that speaks of the 85% Barossa Valley componentry. This is a classic Grange that will please the serious collectors. A wine of genuine pedigree. The Wine Advocate Robert Parker - "The 2010 Grange is a 4% Cabernet Sauvignon and 96% Shiraz blend made from Barossa Valley, Clare Valley, Adelaide Hills, McLaren Vale and Magill Estate fruit that was aged 17 months in 100% new American oak hogsheads. Very deep purple-black in color, this is classic Grange - amongst the finest ever produced. It should age beautifully. Penfolds Grange 2010, Australia 100 points James Suckling, 99 Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Rachel Agius 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 MOST health experts now agree that proc- essed food is the devil. However, escaping the devil's grasp is difficult with hidden fats and sugars in almost everything we buy at the supermarket. When dining out, this becomes even more difficult as it is impossible to know exactly which ingredi- ents are being used in the dishes you order. Grandma seemed to have it right, prepar- ing dishes with whatever came out of the earth – fresh and seasonal, that is what most health experts are advocating today. Tal-Petut, in a 16th century townhouse in the heart of Birgu, is bringing back grand- ma's traditions, preparing each and every dish with local seasonal produce which is sourced daily and freshly prepared within hours of purchase. No microwaves, no fryers and no in- dustrial ovens, everything is slow cooked using preserves made by Tal-Petut them- selves. Flavoured oils, fruit compotes, chilli pastes, sun-dried tomatoes – these all give the food at Tal-Petut a unique flavour, and also make great take-home gifts you will want to keep for yourself. In keeping with the homey atmosphere, you can book the entire restaurant for a special occasion, to really make you feel right at home. The home setting allows patrons to have the premises reserved for themselves and friends, for the planned private occasion creating the right atmos- phere for any event. The house consists of dining areas, a bar, where one can relax with friends prior to dining. Also strolling outside, admiring a unique historical Callachio street. Discuss the menu with chef Donald to create a unique menu tailor-made for your needs of that very occasion. If that's not enough, the friendly staff will recommend wines from the extensive wine list to perfectly match the items chosen in the menu to ensure the perfect marriage of flavours. Tal-Petut caters for groups ranging from couples to larger sittings, planned to cli- ents' wishes as to meet all requirements hosting guests within a typical restored 16th century house reflecting Maltese hos- pitality. If you're looking for something differ- ent try Tal-Petut for a variety of occasions ranging from private dining functions, wine tasting events or cooking classes. They also cater for corporate events such as staff parties, team building workshops, business lunches and mini-conferences. At just €28 for a five-course meal includ- ing antipasto, assagi, main course, diges- tivo, dessert and coffee, what's not to like? Looking for something a little different? Tal-Petut definitely has it. Liven up the dull months of winter with bright and col- ourful local produce and a cosy environ- ment in the heart of Birgu. Tal- Petut 20 Triq Pacifiku Scicluna Birgu Mobile: 7942 1169 Web: www.tal-petut.com Email: donald.caligari@onvol.net Homey food in a homey environment at Tal-Petut Resto of the week WINE OF THE WEEK