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MT 24 July 2016

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maltatoday, SUNDAY, 24 JULY 2016 34 Food Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Zonin Prosecco 'White Edition' Zonin, Italy Zonin has always produced Prosecco with 100% Glera grapes, but have now introduced some new prosecco styles, Prosecco Black, Prosecco Grey and Prosecco White. The colours of these grapes in English are black, grey and white so Zonin decided to create 3 new Proseccos, with 3 different cuvèes and 3 unique styles. Prosecco White Edition is made of Glera & Pinot Bianco grapes, the intense aromatic notes of Glera perfectly mingle with the floral and fresh notes of Pinot Bianco. The mood it evokes is: free, young, joyful and timeless. 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 SUMMER is quite at our door and that means long balmy nights, the inescapable smell of sunblock and, for the lucky ones, more time spent on the open water. And who has time to make anything, slaving away in a hot and stuffy kitchen, particu- larly when the invite is last minute? You're in luck, seafarers. Drift's got your back. Their lovingly prepared dishes have been made seaworthy, ready to go at a moment's notice, so you can take your favourite dip on your daytrip, impressing your friends and getting a taste of that legendary Greek-inspired cuisine every- one seems to be addicted to. If you're not one for ocean adventure, all is not lost. Landlubbers won't feel left out. As the shirt-sleeves grow shorter, Drift will be staying open longer, Mon- day to Friday. The kitchen will be taking orders until 9pm, perfect for a relaxed dinner. But worry not – the doors won't close just then. Drift will stay open till late offering sustenance of the liquid va- riety. It will no doubt be a great pit stop for after-work drinks or before a night on the town. If you're not intent on heading out (after all, not all of us party quite as hard as we used to and that's quite al- right), pick up a takeaway and become everyone's favourite person when you get back home. With the revamped menu already mak- ing waves, now is a good time to head down to Ibrag's favourite hangout spot to sample some of their specialties. The Greek mezes remain a huge draw. Small sharing dishes always seem to inspire the sort of conviviality the Mediterranean region is known for and the same ap- plies here. A number of mouth-watering dips – including the somewhat legend- ary taramsalata, made to the Bouzouki recipe – are available alongside Greek classics like stuffed vine leaves, hummus and moussaka, all made on site from the freshest ingredients. Owners Alex, Daniela and Simon have turned a little café into a bustling hub of good food, a relaxed atmosphere and a culinary pedigree that cannot be beaten. We can't wait to see what comes next for Drift. And can we get about a half a kilo of hummus and two dozen dolmathes to go please? Drift Meze and Café Ibrag Road, Ibrag. Tel: 27138540 Resto of the week WINE OF THE WEEK Drift at sea PHOTOGRAPHY BY RAY ATTARD Whether you're spending the day on the high seas, looking for a quick bite to eat after work or needing to take food home with you, Drift has your back this summer. RACHEL AGIUS reports

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