Issue link: https://maltatoday.uberflip.com/i/838705
maltatoday, SUNDAY, 18 JUNE 2017 34 Food Today's culinary trends are gearing more towards the way our grandparents ate. They knew where their food came from, what was seasonal and the traditions that surround the food that gave them life. The Cliffs Interpreta- tion Centre allows their visitors to become familiar with the way of life, emotion and experiences of the locals and their surrounding environment, disseminating in- formation on the native environ- ment, history, cultural practices, landmarks, local, fresh produce of Dingli Cliffs and the surround- ings. The notion of The Cliffs Inter- pretation Centre originates from a local family with several direct links to the history and traditions of the local village and particu- larly Dingli Cliffs. The late Louis Muscat owned the central village bar and bakery, which was also used in the previous century as a gathering place where books were narrated to the illiterate. La Pinta Ltd continued on the same steps and is the first company offering a combination of innovative meth- ods of information dissemination and local food products. For the last four and a half years, The Cliffs has fulfilled its mean- ing as an interpretation centre; that of distributing knowledge on natural heritage, through dif- ferent and interactive means of communication to stimulate un- derstanding and raise awareness. The gastronomical experience of food served at The Cliffs high- lights the use of seasonal flora in the making of hearty meals. The taste of Dingli's gastronomical tradition is amalgamated to the historical and cultural traditions retained by the locals with all staff hailing from surrounding areas, thus keeping traditions alive. One such tradition is the use of wild edible flowers in its daily gastronomical practices. Around 1,000 distinctive wild plants dot the Maltese countryside, and sev- eral of them have a culinary value. Local plants that are seasonally processed at the kitchen of The Cliffs include borage, stinging nettles, wild asparagus, wild fen- nel, saffron, carob, quince, aza- lore, pomegranate and capers, amongst others. Through the var- ied menu, visitors can appreciate the natural heritage of the Dingli countryside. The Cliffs also aims to revive past traditions. The quince fruit was traditionally used as a medi- cine, Traditionally used as a medi- cine, the quince fruit has been used to make a unique chutney not available anywhere else on the island. The local gbejniet are pro- vided by the only shepherd roam- ing Dingli Cliffs with his livestock. A miniature kitchen garden is al- so housed within The Cliffs Cen- tre, attesting to local and organic produce. Reminiscent of Maltese rural traditions is the qanniċ, a ventilated box used to air-dry lo- cal produce such as gbejniet and sundried tomatoes. Several sweet produce, herbs and savoury delicatessen are available for sale. The jams and preserves fuse history, culture and the local aspects of Dingli Cliffs, while the savoury produce is typi- cal of the Dingli countryside. The herbs and spices, which provide unique flavour to foods, are native to the Mediterranean and have a particular culinary history. Discover Dingli Cliffs the au- thentic, local way The tours organised by The Cliffs Interpretation Centre are targeted to develop and uphold environmental and socio-cultural awareness. Visitors are informed of the ecological diversity and cultural heritage of Dingli Cliffs, in an appealing and memorable experience. A number of different tours and trails are available. A tour starts with an interactive audio-visual presentation featuring The Cliffs Trail and a hands-on explanation of the seasonal local produce of Dingli Cliffs. Visitors can follow the trail on their own in a self- guided walk or else explore the trail in a guided walk with local professional personnel. The Cliffs Interpretation Centre offers an authentic experience to visitors, updating them with the current nature, cultural and historical ele- ments of Dingli Cliffs. Resto of the week The Cliffs Interpretation Centre Triq Panoramika, Dingli Tel: 79642380 www.thecliffs.com.mt Discover Dingli's authentic traditions Adrian Buttigieg, The Maltese San Pellegrino Young Chef in Tel Aviv Semis A signature dish by Adrian Buttigieg called 'Free-range rabbit, taro & forgotten carrots' has been selected for the semifinal group of the ongoing San Pellegrino Young Chef Competition, being held in Tel Aviv in July 2017. Chef Adrian Buttigieg, the Executive Head Chef of Le Meridien St Julians Hotel is a chef with a wealth of experience who despite his young age leads a strong kitchen brigade, will travel to Tel Aviv to represent Malta. San Pellegrino brand scouts and promotes talents globally by promotion of young chefs (30 y.o. or less). The aim is to support and enhance fine dining culture around the world by identifying talented young chefs in order to celebrate and further develop their skills. San Pellegrino Young Chef is consistent with the SP positioning as trend setter brand and Ambassador of fine dining and fine living in the world. The final stop will be the opportunity to cook on the international platform of the San Pellegrino Young Chef 2018 Grand Finale in Milan, where a top jury will crown the best young chef in the world. The official San Pellegrino imported Charles Grech & Co. Ltd., proudly wishes Chef Adrian best of luck in this competition.