Issue link: https://maltatoday.uberflip.com/i/975483
47 Events maltatoday SUNDAY 29 APRIL 2018 A Working Breakfast AS part of its on-going celebra- tions for National Cereals Day, Nestlé recently teamed up with three of Malta's leading com- panies to provide a delicious, healthy breakfast to their staff. Nestlé's Breakfast Cereals provided a delectable variety of cereals to Deloitte, GO and HSBC, where staff made their choice from the selection avail- able. It served as a reminder of how important it is to have a good breakfast every day, and also gave employees the time to mingle, catch up and enjoy an al- ternative start to their busy day. Nestlé celebrated National Cereals Day to highlight the importance of having a healthy breakfast everyday – and ideally one that is packed with nutrients like calcium, fibre, vitamins and minerals. Cereals make the ideal choice, especially when they are also made from wholegrain. Final call to visit the GO Malta Robotics Olympiad THE GO Malta Robotics Olympiad comes to a close today. Malta's largest technology event is taking place at MFCC at Ta' Qali featur- ing hands-on activities for all the family. MRO 2018 is open until 6pm and entrance is free. FARSONS Beverage Imports Com- pany (FBIC) and Casa Ellul recently collaborated to present a very spe- cial evening, locally unprecedented. Very old and rare vintages of Bor- deaux first growths were combined with dinner at Risette, an informal fine dining restaurant set within the elegant Casa Ellul, in the heart of Valletta. The team at FBIC carefully chose a selection of wines from their cel- lars for this unique event. The even- ing commenced with two vintages of Château Haut-Brion Premier Cru Classé – 1926 and 1948. These wines were followed by a pair from Château Mouton Rothschild – 1947 and 1948 – actually from the time that Château Mouton Rothschild was still classified as a 2ème Cru Classé. Since old corks run the risk of breaking or disintegrating when using the traditional or Ghi- dini corkscrews, for these wines port tongs were used to cleanly decapitate the bottles. The process involved placing red-hot iron tongs on the neck of the bottle below the cork followed by the application of ice water with a brush. The dras- tic change in temperature cleanly broke the bottle neck at the point where the tongs were applied. Following this unforgettable flight, the Farsons' wine team pre- sented a second series of wines to accompany the dinner – Bollinger Grande Année 2004, Château Lar- rivet-Haut-Brion Blanc 2010, Châ- teau La Conseillante 2001, Château Pichon Longueville Baron 2006 and Château de Myrat 2006. All these wines were perfectly paired to an outstanding menu prepared by Risette's Chef Andrew Borg. Andrew's extensive experience in kitchens throughout Europe has complimented and developed his devotion for fine cuisine. The menu combined cultures and methods into dishes which expressed An- drew's passion for flavours together with his mastery of techniques. The pairings of Château Larrivet- Haut-Brion Blanc 2010 with "White asparagus cooked in sage butter, toasted hay custard and pistachios" and Château de Myrat 2006 with "Nectarine and almond tart fine, wild thyme honey ice cream" were probably the pairing highlights of the dinner. Old and rare Bordeaux vintages dinner