Issue link: https://maltatoday.uberflip.com/i/739032
maltatoday, SUNDAY, 16 OCTOBER 2016 34 Food 2014 Boschendal Shiraz '1685' Stellenbosch, South Africa The grapes originated from high-quality vineyard sites around Stellenbosch, Elgin and the Swartland that were planted on a variety of soils, each specifically selected for its unique contribution to the final wine. Dark berries (cherries, mulberries and plum) and exotic spice on the nose from oak with cool-climate pepper spice. On the palate very generous, deep black fruit and riper vintage fruit expression with pepper spice. Richness and juiciness with a round, integrated fruit core and silky ripe tannins. Shows elegant freshness and length with lingering fruit on the finish. Soft ripe tannins give fullness and richness to the wine, making it exceptionally easy to drink, while still retaining the structure to support at least five years in the bottle. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T:2144 4400 Maxokk Bakery The local, seasonal trend has taken the food world by storm and this is why some of the greatest dishes have their roots as a poor man's treat. When the cost of transporting food was high, only the rich could afford exotic ingredients and the poor man had to make do with whatever was available at the time. Now that we have become more aware of how travel time affects the quality of ingredients it's no wonder that the local fare is taking its spot in the limelight. When you think of the delicious Maltese ftira, brimming with beautiful tomatoes, gbejniet, olives, capers and potatoes, one bakery instantly comes to mind. Maxokk Bakery, in Nadur, spe- cialise in this iconic Gozitan treat. Somewhere between a pie and a pizza, these Gozitan delights are well worth every calorie in the box. Every Mediterranean country has its unique shape and form of bread. They also have their own fillings to go in them for a snack lunch; the traditional choices inspired by what working folk in poorer times could rustle up. Just because ftira was a poor man's dish doesn't make it any less yummy and a good ftira stuffed with the right ingredients still attracts a large number of Maltese and tourists indulging in culinary treats. The idea is to take the ftiras home, or somewhere special to eat them, however most will find it difficult not to devour the entire thing in the car before getting a chance to get to the right spot. Though I have heard the rave reviews of this little spot I hadn't been until late this summer. Having taken a trip to Gozo for a massage, we decided to stop at Maxokk bakery on the way to the beach. The small hole in the wall in Nadur is officially a take- away place, and it is recommended to order your ftiras a few hours before you intend to pick them up. We were too chilled after the massage to have thought of this in advance so we had to wait in the car for half an hour until our order was ready. The traditional wood-fired oven is what sets the place apart from the rest. Delicious Gozitan ingredients are stuffed into the bread dough to make pie-like pizzas that are like no other. And then there are the toppings. Packed with traditional Gozi- tan ingredients from gbejniet, Maltese sausage, herbs and toma- toes, these are then covered with a layer of finely sliced potatoes. If you think that's too many carbs for one meal you are seriously missing out. We headed down to the beach and once we settled into a sunny spot at San Blas devoured every morsel of these delicious pizza pies. Though this may not be the sort of meal you want to eat every day, it is the perfect spot for a traditional Gozitan treat. Maxokk Bakery is open Monday to Saturday from 10:30 till 19:00 and on Sunday between 13:00 and 19:00 MAXOKK BAKERY ST JAMES STREET, NADUR CONTACT: 21550014 Resto of the week WINE OF THE WEEK A poor man's treat The pie-like ftira is stuffed with the choicest Gozitan ingredients, including gbejniet, sundried tomatoes, potatoes, anchovies, capers and olives