Valletta the capital of Malta is a 16th century walled city that was built by the Knights of St John. It may be Europe's smallest capitol city but this sophisticated micro metropolis boasts some of the most beautiful baroque architecture in Europe. Post-war trends saw many of Valletta's citizens move to more modern housing in other localities around the island,  thus reducing it's population to a mere 9000 inhabitants.



However, in the last decade or so there have been a handful of visionaries who possess both a passion and flair for Valletta's unique architecture. One of the prodigal's who has returned to Valletta to invest in and lovingly restore a historical dwelling back to it's former glory, is the Maltese London based owner of the Valletta G-House, Aldo Gatt.

I think we are all very aware of the need to use separate chopping boards in the kitchen and are probably in possession of at least three chopping boards at any given time. The down side to this 'food & safety' rule would be 1. Storing your chopping boards and  2. Trying to remember which board is used for raw meat and which board is used for vegetables.



This week's find solves the problem in one sleek design move. Hence, the 'Index' chopping board  categorisation system by Joseph Joseph. This cleverly designed system is the answer to all your chopping board woes. The four colour coded chopping boards have illustrated tabs labelling which board should be used for which food type. And so blue is for fish, red is for raw meat, green is for vegetables and white is for cooked food. Made from dishwasher safe polypropylene, the tabs are staggered for visual ease and can be stored when not in use in the neat non-slip case. A must for all neurotic cooks who are obsessed with 'cross contamination'.

With the advent of children everything changes - I mean everything! One of the most notable changes I found in the kitchen was the subtle, yet eventual invasion of melamine. Bourne out of necessity, as I did not want tiny toddlers using our good China and glassware, I reluctantly decided to get a couple of plastic plates and bowls for sheer practical reasons.

But over a short space of time our cupboards began to overflow with a hodgepodge of plastic bowls, cups and plates. Hence, our repertoire ranged from Winnie the Pooh, Angelina Ballerina, Thomas the Tank Engine and Peter Rabbit. I distinctly remember drawing the line with - Barbie, Bratz and the Incredible Hulk as I could not stomach those garish faces staring back at my innocent children as they ate their tortellini or spaghetti of an evening.

Did I not just pack away the Christmas decorations and only just stop wiping Panettone crumbs from my mouth? Well it's Shrove Tuesday (Pancake Day) today and in a blink of an eye we will be surrounded by a plethora of chocolate Easter eggs! The children are already speculating as to how many and what kind of eggs the Easter bunny will bring them this year, and I suspect this is going to be the main topic of discussion here for the next six weeks or so.

The custom of eating pancakes on Shrove Tuesday was borne out of the need to use up all the remaining eggs, butter and milk in your pantry that you would then give up for Lent. Hence, as a child I remember these food items being prohibited during the forty days of Lent. To this day some of my relative's particularly in Malta, which is predominantly Catholic, still observe a strict fast during Lent. Consequently, this same prohibition is directly associated with the celebration of eggs on Easter Sunday, thus symbolising the end of Lent.

I started off the New Year with the best of intentions. High on the list of things to do was to learn a new language - I am pleased to say that I have started Maltese classes as of last week. I was going to finally get around to writing that book - glad to report that it is now well and truly underway. I wanted to volunteer more time at school - I now do 'reading' every Tuesday morning. I was going to get back on a bike and resume my gym membership - they are still sending me 'Missing in Action' postcards on a bi-weekly basis.

Hence, the other day I stupidly picked up the phone rather than let it go to voice mail and lo and behold it was chirpy Sally from the gym just wanting to know when I was going to grace her with my presence. Caught off guard, I quickly listed a whole host of reasons as to why I'd fallen off the wagon. Needless to say Sally didn't buy any of my lame excuses and so tomorrow is crunch time.

Thus I have pulled my gym gear out of the back recesses of my wardrobe and dusted off my trainers because come rain, hail or shine I am going to gym tomorrow. But before I do that I am going to make myself a pie!

Sunday is a day of rest, but I'm day dreaming - yet again! And this time I found myself dreaming about these gorgeous Villas in Portugal. Hence, the Aquapura Villas are set amongst the inimitable landscape and stunning vineyards of the Douro Valley, which has been designated as a World Heritage Site by UNESCO.



Aquapura prides itself on three basic elements: exclusivity, authenticity and excellence. Each Villa is a perfect blend of ultra modern design and traditional, organic objet trouvés. Why not I stop here and you go have a look for yourself?

Like most other types of farming, olive growing in recent years is becoming more and more mechanised. Yet, in the foothills of the Italian Apennines there is a small scale artisan olive grove called - Nudo that make olive oil the traditional way with great care. Hence, Nudo want to continue to farm olives in this way and would love your involvement and participation by inviting you to 'adopt' one of their trees (yes I said adopt a tree)!



All you need is love and a little sense of adventure and you will soon be on your way to being the proud adoptive parent of your very own olive tree in Italy. Thus, once you have selected and adopted a tree the 'first thing you'll receive is an adoption certificate, to make you official, and your tree information booklet'. Over the course of the year you will receive two more packages (one in Spring and the other in Autumn) containing produce from your tree and about 50 of its neighbours.

Always one to labour a point, I am still a little peeved about my crispy herb garden. Last weeks find was a good solution to store your herbs in both a practical and aesthetically pleasing kind of way. Yet still not 100% satisfied with this solution (as I want to grow my own herbs) I continued to search for an alternative answer and look at what I found. This clever little invention (Italian design of course) takes the fresh herb thing one step further, in that you can grow your own herbs inside the house away from the summers scorching heat or frosty snow if you live in the Northern Hemisphere.

The Herbal Hanging Garden made by one of my favorite design houses Legnoart is made of white ceramic. Hence, the colourful inserts are available in a range of cheerful colours adding that right amount of pizazz to that boring, dreary kitchen wall.


The Herbal Hanging Garden is also suitable for wall mounting and the metal support is available in single or multiple. So rather than just storing freshly cut herbs, the Legnoart Hanging Garden is designed to 'grow' your own parsley, basil and mint. This way you are ensured a constant supply of fresh herbs irrespective of the weather. You've got to love that!

Today's mid-week find is Catherine Ivins- mad scientist, mum, owner and designer of Olive Bites Studio. Catherine endeavours to use recycled and sustainable materials in 'new, unique and beautiful ways leaving the lightest possible footprint' in her wake. The cork she uses in her designs is grown in managed forests in Portugal and Spain, using age old traditional hand tools and without fertilisers or pesticides, thus ensuring that the forests remain undamaged.



The glass test tubes Catherine uses to package her jewellery are science grade with 62% recycled materials and the industrial zinc she uses is 30% recycled. Catherine's current range is available to purchase through their online store.

Pomegranate molasses or pomegranate syrup is a thick, sweet, tart, reddish brown syrup that is commonly used in Levantine cuisine. It can be used as a marinade and is often used to deepen the flavor in savory sauces. Hence, it is great in meat, fish and vegetable or pilaf dishes. You can also make salad dressings with it, drizzle a little over some fetta or Gorgonzola cheese, or use it to sweeten a beverage.

Pomegranate molasses is basically a reduction of pomegranate juice that has been boiled down with lemon juice and sugar. If you are interested in making your own Elise at Simply Recipes has an easy to follow recipe. Otherwise you could try a good quality one like Cortas as this brand does not contain additives or preservatives just pure concentrated pomegranate juice.



Pomegranate molasses is one of those things that I have only recently discovered, and if truth be told I am a little peeved that it took me this long to find out about it! The other day we added a little pomegranate molasses to some good extra virgin olive oil and then dipped crusty pieces of Ciabatta bread into it - the same way you would with balsamic vinegar. If you have yet to experiment with pomegranate molasses this is a good introductory way to get your palate use to the distinct flavour.

Probably the most famous Persian dishes that contain pomegranate molasses would have to be Fesenjan which is a poultry dish with walnuts and Muhammara which is a spicy red pepper dip.

I come from a family of bean eaters. We love our beans and we especially love cannellini, flageolet, butter, borlotti, lima, kidney and fava beans. I like to add beans to soups, casseroles, blend them into dips or simply dress them in a little olive oil, lemon juice and fresh garlic. It pains me though that my children have yet to catch on to the bean thing - but hey I live in hope!



The other day I made creamy cannellini beans with fetta and was ever so pleased that Miss Hoover not only tried them but then asked for a plate of her own. Hence, cannellini beans are one of my favourite beans as they are so lush and creamy and I am pleased to report that they now rate high on Hoover's list. Here is a simple, yet delicious way that we like to eat cannellini beans. I find that the tartness of the pomegranate molasses cuts through the saltiness of the fetta and the combination is just perfect. Why not give it a try and let me know what you think?

Sunday is a day of rest, but there are still a few busy bees about. Here are some stunning little 'sweethearts' for you kitchen from Sandra Bonazoli and Jim Dowd from Beehive Kitchenware.



Their products 'employ traditional elements of function and design in new and unexpected ways, playfully integrating distinctive details to make their products as unique as your favourite recipe'. Do take the time to check out their gorgeous wares which are available to purchase though their online store.



I hope you had a lovely Valentine's Day yesterday with the 'one' you love.

Every time we go to Malta we have the best intentions to scoot over to Sicily or the Southern part of Italy for a couple of days. The only problem is that once we get to Malta we generally just collapse in a heap and lie on the beach for the better part of a month. Yet, I suspect this may not be the case next time we go, as I just happened to stumble across Silvestro Silvestori's wonderful cooking school in southern Italy.



The Awaiting Table is an intimate cooking school situated in the beautiful baroque, historic town of Lecce. It is owned and run by Silvestro Silvestori who likes to do things differently. Here you will not only learn about the regional cooking of Puglia, but you will be thrown in the deep end. Classes are hands-on and are designed to improve your skills and give you a deeper understanding of the food and culture of the region. And so, you will most likely end up with 'garlic under your fingernails, semolina flour hand-prints on your apron' and 'your face will probably hurt from laughing so much'.

I love cooking with fresh herbs, but due to the recent heatwave my poor herb garden has burnt to a crisp. As a result I have had to resort to buying fresh herbs from my local fruit and vegetable shop. Once home I then place my herbs in a glass of water or spare water pitcher. If I have several bunches of herbs (as I often do) I end up with several glasses of herbs, way too much clutter and not enough bench space.

This inadequate herb system came to a head the other day as I accidentally knocked the glass over that had parsley, mint and chives in it and ended up with green herb water all over my sourdough toast! Not happy and terribly ticked off I set off to find a solution to my current herb affliction.

And this is what I found the new Herb Stand designed by Jakob Heiberg for Normann Copenhagen. This cleverly designed stand keeps your herbs looking neat and tidy and the saucer ensures an even watering. I love simple, smart design and as fas as I'm concerned Jakob Heiberg has got to be as smart as they come.



The Herb Stand organises your herbs allowing you to gather herbs and scissors together in the one place thus making it easy for you to season your food. This clever yet functional design separates easily so that the parts can be used on their own or together. The Herb Stand is the perfect 'compact and stable' way to keep and use your herbs. And yes those funky green handled scissors come with it.

Todays mid-week find are mother & daughter design team Elly Nelly. Both Elaine and Nell Oliver are experienced textile designers with an avid interest in pattern. Their wall decals are a fusion of hand illustrations and stylized modern graphics that enable you to inexpensively transform a room in a short space of time.

The other day I was chatting to a girlfriend and she happened to mention (quite proudly I might add) what her young nephew was up to. To cut a very long conversation short Wendy's nephew and a team of four other 19-22 year olds are the brains and heart behind the thankyou.water movement. Hence, in 2008 this group of 20 something year olds were confronted by the fact that 1. Australian's spend close to $600 million dollars on bottled water a year and that 2. close to two million people (90% of which are children) die each year due to a lack of clean drinking water.



Rather than change the channel or tune out they decided that they would do something about it. And so, to the young team behind thankyou.water 'nothing is impossible' and so their collective passion and empathy is making certain that people in developing countries around the world are ensured their basic human right of clean drinking water. This rapidly growing movement is 'based on turning something seemingly insignificant like buying a bottle of water, into something with the potential to change the world as we know it.'

How does it work? The cost of one bottle of thankyou.water gives water to one person for at least one month as 100% of the profits go directly into funding water projects in developing countries.  Unfortunately once manufactures, distributors and retailers take their margin thankyou.water is left with a modest profit. Yet at the end of the day one bottle still equates to - one months worth of water for one person.



So the next time you grab yourself a bottle of water choose thankyou.water instead. If your local café, school, university or place of work does not stock thankyou.water then direct them to the website so they can place an order. If one bottle can give a child clean drinking water for a month, just imagine what we can achieve if we all made the switch to thankyou.water?

I have been having a culinary renaissance of late with the food of my childhood which has been amusing my family to no end. As a child I was quite a fussy eater and used to smoother my food with tomato ketchup (in an attempt to make it more palatable) which used to send my mother into a flap! My children now also practice this 'art form' of covering most of my cooking with large amounts of tomato ketchup - funny how history repeats itself!



On my last trip to Malta I managed to find a couple of good Maltese cookbooks. All of mums old cookbooks are written in Maltese and are of no use to me as I cant even speak the language let alone read it. So over the last little while I have been reading, cooking and experimenting with the food of my childhood.

Sunday is a day of rest but, Valentines Day is next Saturday so you better get moving. Here are a couple of dream destinations that might just take your fancy!



On the eastern shore of the Bosphorus stands the former 19th century governors mansion which has been newly renovated and thus transformed into the A'jia Hotel. This boutique hotel boasts dramatic water views and romantic terrace dinning.  Perfect for a romantic weekend get away due to its secluded location the A'jia hotel is approximately forty minutes from the city centre. The A'jias impressive interior and tranquil atmosphere is an ideal Valentine's Day rendezvous.



If Istanbul is not your thing then what about a Riad in Morocco?  Hence, the Riad Maison Bleue is a 19th Century house that formerly belonged to an eminent judge and professor of theology. Lavishly restored it consists of three interconnecting courtyards. Boasting thirteen lush rooms, opulent spa, smoking salon and restaurant the Riad Maison Bleue is an ideal romantic retreat.



There is a dazzling Adalucian patio with an equally impressive pool where you are greeted on arrival with fresh dates and a bowl of fragrant milk. The furnishing is an eclectic blend of specially designed modern pieces with rare antiques which 'work together in fashionable harmony'.  With over thirty members of staff to cater to your every whim the Riad Maison Bleue is not only and ideal Valentines destination but also a unique taste of Moroccan living.

Have you ever had a memorable food experience that left you utterly speechless due to its simple yet obvious brilliance? Well I had one of those experiences last year and it involved homemade ravioli filled with fresh gbejniet that was then deep fried and served with tomato and fresh basil sauce. Where on earth does one find such divine decadence - Café Jubilee on the island of Gozo.

Photo - Julian Calabrese (2009).


Café Jubilee was established in 1998 by Alex Scicluna with his two brothers Mario and Anthony. This delightful café is located in the main street of Victoria, the capital of Gozo which is Malta's sister island. Due to Jubilee's dramatic success amongst both locals and tourist alike, a second Café Jubilee opened in Valletta, the capital of Malta in 2000. The secret to Jubilee's success can be attributed to the simple, rustic, mouth watering dishes, distinguished drinks menu and adept service.

Photo - Julian Calabrese (2009).


Hence, this charming yet informal establishment reminiscent of the Golden Era is decked out with rich wood and brass fittings that engenders both warmth and intimacy. The continental period atmosphere is achieved by the intentional choice of boulevard music that is played throughout the course of the day. Thus, the deliberate choice of period furnishings and pictures that fill the walls give the impression that Jubilee has been in existence for decades.

Photo - Julian Calabrese (2009).


If you are planning a holiday to Malta in the near future, do make sure to pay a visit to Café Jubilee in either location as you will not be disappointed. And do me a favour and have the fried ravioli!

As far as little Miss Hoover is concerned 'everyday' is Nutella Day! We may not look a like, in fact she does not look like my child at all as I am a brunette and she is a red head. The only real indication that we do in fact share genes is that we both love chocolate and both adore Nutella!

Hence, there is always a *large* jar of Nutella tucked away in our pantry. We love it on crusty bread and on our pancakes and fruit toast of a morning. Most times we prefer to eat it 'al naturale' - that is straight out of the jar by the spoonful.



I find that Nutella not only tastes wonderful but if used correctly it has the power to persuade the most stubborn of children (my Testa Rossa included)! Consequently, l can get Mr Fussy to eat all manner of fruit (well almost all) if I serve his strawberries, bananas and apple chopped nicely in a bowl with a blob of Nutella on the side as a dip.

Both my children have an uncanny knack of running in the opposite direction of my voice. They also both suffer from selective hearing on and off throughout the course of the day. Yet surprisingly enough I have found that if I preface a set task or a request with the option of dipping into the Nutella jar they immediately transform into cheerful little helpers willing to pull their weight and work as a team. And so you see that is why every day is Nutella day at our house!

Today's mid week find is young Melbourne artist Lucy Folk. Her appetising jewellery in silver and 24 carat gold is a celebration of the unexpected joy and beauty of food. Her 'Nibbles' collection includes glimmering gold corn chip and diamond set pretzel earrings, sweet pea, popcorn and chocolate necklaces.



Some artists are inspired by organic or natural forms, Lucy on the other hand is inspired by one of her greatest loves - Food (truly a  girl after my own heart)! Hence, Lucy's childhood was spent behind the scenes in her father's Café where she was exposed to all sorts of delicious treats. As a result of having been around food for so long and inspired by all things delicious, Lucy then found herself recreating some of her favourite foods into quirky pieces that are truly satisfying to the eye.

Do take the time to have a look at Lucy Folk's current range - 'More Nibbles' as it's guaranteed to 'imbue the wearer with a tasty touch of confidence, without adding inches to your waistline'.

One of my favourite things at the moment is Orange Blossom water which is made from the fragrant blossoms of Seville oranges, common in the coastal regions of Lebanon, Syria and Palestine. Hence, Orange Blossom water is popular in both Persian and Arabic cooking and is used to flavour rice and milk based desserts and pastries. You can find Orange Blossom water from most Middle Eastern grocery stores or specialty shops.



Use it sparingly as you only need the smallest amount to give a hint of fragrance and flavour to both sweet and savoury dishes. This summer I have been adding a little to our fresh strawberries as I find it enhances the flavour. You could also add a splash to your poached fruit, custards, crème brulee or summer puddings. Of late I have been adding it to fresh ricotta which I then sweeten with sugar. This 'orange ricotta cream' is a great accompaniment to summer fruit.

At the risk of sounding like a broken record (that's if anyone can remember what a record is) it's been really hot here in Melbourne - stupid hot to be precise! The last couple of days have been insanely hot with the temperature peaking at a scorching 45.1C. Too hot to go to the beach or play in the pool, we have been trapped indoors for the better part of last week and have started to go slightly bonkers as a result. Hence, the term 'cabin fever' has a completely different meaning in our house.

As the heatwave peaked mid-last week every domestic household and commercial establishment across the state of Victoria sucked the power grid in exacerbated desperation.  Thus my fears were realised late Friday afternoon when our entire suburb lost all power and we were left to frazzle. Thank heavens for my reliable neighbour who was in the same situation. Solution - go round to her house and let the kids go feral while we drank until our 'inner calm' (and the power) returned.



Consequently, cooking under these extreme conditions became a bit of a challenge last week as I found myself developing a phobic attitude towards the oven. Just looking at it set my anxiety levels through the roof as the last thing I wanted to do was make the house hotter than it already was. Even barbequing proved a problematic - I mean you try standing out on the decking when its 40C+.

Sunday is a day of rest, but one is still able to window shop or day dream and boy have I been day dreaming this week! With the freakish hot weather in Melbourne of late I have spent the better part of this week couped up inside never too far from my trusty aircon. And so, my mind did wander all the way to Santorini - to the Mystique Hotel to be precise.



The Mystique hotel is built on the most famous cliffs of Oia with panoramic views of some of the world's most outstanding scenery, boasting unhindered views of the Aegean Sea. This sumptuous five star hotel is a member of the Luxury Collection of the Starwood Hotel and Resort chain and is thus reserved for exclusive travellers and the most ardent of day dreamers!