Shane Delia draws from his heritage, his family and his travels to fuse wanderlust inducing flavours – spiked with pepper, pickles and preserved lemon – with this season’s best produce.
“After a long winter of heavy desserts, in spring I love nothing more than a little freshness to finish my meal. This recipe is super simple, and any leftover granita is great in a smoothie, served with a scoop of vanilla ice cream and sliced stone fruit, or added to a small glass of arak as an aperitif.
We need to celebrate the seasons, when produce is at its best! When strawberries are in season, you can really tell – they’re a deep red, they’re full of flavour and they have this beautiful perfume.”This fragrant crab curry is packed with flavour and colour.
“As a child, my favourite dish of all time that my mum and nanna cooked for me was ravjul tal malti, or Maltese ravioli. What makes Maltese-style ravioli so special to me is the thick semolina dough that is dense and chewy.
Unlike Italian pasta, Maltese pasta is boiled for much longer, rolled thick, and has a dumpling-like doughy texture. Absolutely yummy. This version is nothing like the original version, which is served with a fragrant tomato sauce. This is my spring expression of my beloved dish. I love how the burnt butter and mint is soaked up by the ravioli, and the parmesan adds a little bite.”Baby corn and ricotta are the perfect spring entree.
“Something I love to barbecue is flat beans. So simple, so tasty and so beautiful with some simple garnishing. Toum, herbs, and za’atar.
That is heaven.”Serve this fresh tuna tartare recipe at your next long lunch.
“What could be better than new-season potatoes and spring beans to celebrate the freshness of spring? Steaming fish is a technique that I feel isn’t used enough at home. It helps remove the stigma that fish is hard to cook or is smelly. The warm saffron and orange dressing is a lovely way to bring this dish to life effortlessly. Butter beans are so sweet – they have a real crisp sugary sweetness to them, especially in spring. Even just biting into them raw; they’re so beautiful.
Cheesy Italian pasta at its finest.
Shane Delia draws from his heritage, his family and his travels to fuse wanderlust inducing flavours – spiked with pepper, pickles and preserved lemon – with this season’s best produce.
“After a long winter of heavy desserts, in spring I love nothing more than a little freshness to finish my meal. This recipe is super simple, and any leftover granita is great in a smoothie, served with a scoop of vanilla ice cream and sliced stone fruit, or added to a small glass of arak as an aperitif. We need to celebrate the seasons, when produce is at its best! When strawberries are in season, you can really tell – they’re a deep red, they’re full of flavour and they have this beautiful perfume.
This fragrant crab curry is packed with flavour and colour.
“As a child, my favourite dish of all time that my mum and nanna cooked for me was ravjul tal malti, or Maltese ravioli. What makes Maltese-style ravioli so special to me is the thick semolina dough that is dense and chewy. Unlike Italian pasta, Maltese pasta is boiled for much longer, rolled thick, and has a dumpling-like doughy texture. Absolutely yummy. This version is nothing like the original version, which is served with a fragrant tomato sauce.
Baby corn and ricotta are the perfect spring entree.
“Something I love to barbecue is flat beans. So simple, so tasty and so beautiful with some simple garnishing. Toum, herbs, and za’atar. That is heaven.”
Serve this fresh tuna tartare recipe at your next long lunch.
“What could be better than new-season potatoes and spring beans to celebrate the freshness of spring? Steaming fish is a technique that I feel isn’t used enough at home.
Cheesy Italian pasta at its finest.
Shane Delia draws from his heritage, his family and his travels to fuse wanderlust inducing flavours – spiked with pepper, pickles and preserved lemon – with this season’s best produce.
“After a long winter of heavy desserts, in spring I love nothing more than a little freshness to finish my meal.
This fragrant crab curry is packed with flavour and colour.
“As a child, my favourite dish of all time that my mum and nanna cooked for me was ravjul tal malti, or Maltese ravioli.
Baby corn and ricotta are the perfect spring entree.
“Something I love to barbecue is flat beans.
Serve this fresh tuna tartare recipe at your next long lunch.
“What could be better than new-season potatoes and spring beans to celebrate the freshness of spring? Steaming fish is a technique that I feel isn’t used enough at home. It helps remove the stigma that fish is hard to cook or is smelly. The warm saffron and orange dressing is a lovely way to bring this dish to life effortlessly. Butter beans are so sweet – they have a real crisp sugary sweetness to them, especially in spring.
Cheesy Italian pasta at its finest.
Shane Delia draws from his heritage, his family and his travels to fuse wanderlust inducing flavours – spiked with pepper, pickles and preserved lemon – with this season’s best produce.
“After a long winter of heavy desserts, in spring I love nothing more than a little freshness to finish my meal. This recipe is super simple, and any leftover granita is great in a smoothie, served with a scoop of vanilla ice cream and sliced stone fruit, or added to a small glass of arak as an aperitif.
This fragrant crab curry is packed with flavour and colour.
“As a child, my favourite dish of all time that my mum and nanna cooked for me was ravjul tal malti, or Maltese ravioli. What makes Maltese-style ravioli so special to me is the thick semolina dough that is dense and chewy. Unlike Italian pasta, Maltese pasta is boiled for much longer, rolled thick, and has a dumpling-like doughy texture.
Baby corn and ricotta are the perfect spring entree.
“Something I love to barbecue is flat beans. So simple, so tasty and so beautiful with some simple garnishing. Toum, herbs, and za’atar. That is heaven.”
Serve this fresh tuna tartare recipe at your next long lunch.
“What could be better than new-season potatoes and spring beans to celebrate the freshness of spring? Steaming fish is a technique that I feel isn’t used enough at home. It helps remove the stigma that fish is hard to cook or is smelly. The warm saffron and orange dressing is a lovely way to bring this dish to life effortlessly. Butter beans are so sweet – they have a real crisp sugary sweetness to them, especially in spring. Even just biting into them raw; they’re so beautiful."
Cheesy Italian pasta at its finest.
Shane Delia draws from his heritage, his family and his travels to fuse wanderlust inducing flavours – spiked with pepper, pickles and preserved lemon – with this season’s best produce.
“After a long winter of heavy desserts, in spring I love nothing more than a little freshness to finish my meal. This recipe is super simple, and any leftover granita is great in a smoothie, served with a scoop of vanilla ice cream and sliced stone fruit, or added to a small glass of arak as an aperitif. We need to celebrate the seasons, when produce is at its best! When strawberries are in season, you can really tell – they’re a deep red, they’re full of flavour and they have this beautiful perfume.”
This fragrant crab curry is packed with flavour and colour.
“As a child, my favourite dish of all time that my mum and nanna cooked for me was ravjul tal malti, or Maltese ravioli. What makes Maltese-style ravioli so special to me is the thick semolina dough that is dense and chewy. Unlike Italian pasta, Maltese pasta is boiled for much longer, rolled thick, and has a dumpling-like doughy texture. Absolutely yummy. This version is nothing like the original version, which is served with a fragrant tomato sauce. This is my spring expression of my beloved dish. I love how the burnt butter and mint is soaked up by the ravioli, and the parmesan adds a little bite.
Baby corn and ricotta are the perfect spring entree.
“Something I love to barbecue is flat beans. So simple, so tasty and so beautiful with some simple garnishing. Toum, herbs, and za’atar. That is heaven.”
Serve this fresh tuna tartare recipe at your next long lunch.
“What could be better than new-season potatoes and spring beans to celebrate the freshness of spring? Steaming fish is a technique that I feel isn’t used enough at home. It helps remove the stigma that fish is hard to cook or is smelly. The warm saffron and orange dressing is a lovely way to bring this dish to life effortlessly.
Cheesy Italian pasta at its finest.
Shane Delia draws from his heritage, his family and his travels to fuse wanderlust inducing flavours – spiked with pepper, pickles and preserved lemon – with this season’s best produce.
“After a long winter of heavy desserts, in spring I love nothing more than a little freshness to finish my meal. This recipe is super simple, and any leftover granita is great in a smoothie, served with a scoop of vanilla ice cream and sliced stone fruit, or added to a small glass of arak as an aperitif.
This fragrant crab curry is packed with flavour and colour.
“As a child, my favourite dish of all time that my mum and nanna cooked for me was ravjul tal malti, or Maltese ravioli. What makes Maltese-style ravioli so special to me is the thick semolina dough that is dense and chewy. Unlike Italian pasta, Maltese pasta is boiled for much longer, rolled thick, and has a dumpling-like doughy texture.
Baby corn and ricotta are the perfect spring entree.
“Something I love to barbecue is flat beans. So simple, so tasty and so beautiful with some simple garnishing. Toum, herbs, and za’atar. That is heaven.”
Serve this fresh tuna tartare recipe at your next long lunch.
“What could be better than new-season potatoes and spring beans to celebrate the freshness of spring? Steaming fish is a technique that I feel isn’t used enough at home. It helps remove the stigma that fish is hard to cook or is smelly. The warm saffron and orange dressing is a lovely way to bring this dish to life effortlessly. Butter beans are so sweet – they have a real crisp sugary sweetness to them, especially in spring. Even just biting into them raw; they’re so beautiful."
Cheesy Italian pasta at its finest.
Shane Delia draws from his heritage, his family and his travels to fuse wanderlust inducing flavours – spiked with pepper, pickles and preserved lemon – with this season’s best produce.
“After a long winter of heavy desserts, in spring I love nothing more than a little freshness to finish my meal. This recipe is super simple, and any leftover granita is great in a smoothie, served with a scoop of vanilla ice cream and sliced stone fruit, or added to a small glass of arak as an aperitif. We need to celebrate the seasons, when produce is at its best! When strawberries are in season, you can really tell – they’re a deep red, they’re full of flavour and they have this beautiful perfume.”
This fragrant crab curry is packed with flavour and colour.
“As a child, my favourite dish of all time that my mum and nanna cooked for me was ravjul tal malti, or Maltese ravioli. What makes Maltese-style ravioli so special to me is the thick semolina dough that is dense and chewy. Unlike Italian pasta, Maltese pasta is boiled for much longer, rolled thick, and has a dumpling-like doughy texture. Absolutely yummy. This version is nothing like the original version, which is served with a fragrant tomato sauce. This is my spring expression of my beloved dish. I love how the burnt butter and mint is soaked up by the ravioli, and the parmesan adds a little bite.
Baby corn and ricotta are the perfect spring entree.
“Something I love to barbecue is flat beans. So simple, so tasty and so beautiful with some simple garnishing. Toum, herbs, and za’atar. That is heaven.”
Serve this fresh tuna tartare recipe at your next long lunch.
“What could be better than new-season potatoes and spring beans to celebrate the freshness of spring? Steaming fish is a technique that I feel isn’t used enough at home. It helps remove the stigma that fish is hard to cook or is smelly. The warm saffron and orange dressing is a lovely way to bring this dish to life effortlessly.
Cheesy Italian pasta at its finest.
Shane Delia draws from his heritage, his family and his travels to fuse wanderlust inducing flavours – spiked with pepper, pickles and preserved lemon – with this season’s best produce.
“After a long winter of heavy desserts, in spring I love nothing more than a little freshness to finish my meal. This recipe is super simple, and any leftover granita is great in a smoothie, served with a scoop of vanilla ice cream and sliced stone fruit, or added to a small glass of arak as an aperitif.
This fragrant crab curry is packed with flavour and colour.
“As a child, my favourite dish of all time that my mum and nanna cooked for me was ravjul tal malti, or Maltese ravioli. What makes Maltese-style ravioli so special to me is the thick semolina dough that is dense and chewy. Unlike Italian pasta, Maltese pasta is boiled for much longer, rolled thick, and has a dumpling-like doughy texture.
Baby corn and ricotta are the perfect spring entree.
“Something I love to barbecue is flat beans. So simple, so tasty and so beautiful with some simple garnishing. Toum, herbs, and za’atar. That is heaven.”
Serve this fresh tuna tartare recipe at your next long lunch.
“What could be better than new-season potatoes and spring beans to celebrate the freshness of spring? Steaming fish is a technique that I feel isn’t used enough at home. It helps remove the stigma that fish is hard to cook or is smelly. The warm saffron and orange dressing is a lovely way to bring this dish to life effortlessly. Butter beans are so sweet – they have a real crisp sugary sweetness to them, especially in spring. Even just biting into them raw; they’re so beautiful."
Cheesy Italian pasta at its finest.
