The Basilica of the Blessed Virgin of Ta' Pinu is located near the village of Gharb in Gozo. Construction on the new minor basilica in Romanesque style began in May of 1920. In August 1932, the new church was opened to the public and the bell tower was thus completed in 1934. There are six mosaics, seventy-six coloured windows and hundreds of ex-voto inside the basilica. Ta' Pinu is a 'place of pilgrimage for many people on the island and beyond'.

I'm always on the look out for accommodation in the Mediterranean and in particular charming places to stay in Malta. Recently I stumbled across the Valletta Suites in Malta and was so impressed that I asked Stephen Azzopardi, the man behind the vision to give you a brief background about both Maison la Vallette and Valletta Nobile.

Photo - Brian Grech (2009).

For those of you in the Northern Hemisphere bragging about sunshine, summer fruits, warmer weather and the renaissance of gin and tonic I have one thing to say to you - enjoy because it isn't going to last forever!

No, I'm not bitter and twisted at all, I'm just patiently biding my time.

So, now that we've got that out of the way I wanted to share with you this lovely dip that we often have in the warmer months with our evening aperittivi  - or apéritif or aperitivo depending where you're from. Hence, this soft white cheese and walnut dip works incredibly well with those Spicy Moroccan Olives I introduced you to just recently.

When I started blogging late last year I had no idea what I was getting myself into. All I really wanted to do was write, and to be perfectly honest I hadn't given much thought about whether or not my trivial musings and personal slant on food and life would be appreciated at all. It still amazes me that people actually read my blog and faithfully continue to do so everyday.

Hence, from an early age I have journaled as I find it much easier to express my thoughts and observations in written form. To this day I have boxes crammed full of short stories and poetry that I frantically penned as an angst ridden adolescent. As I embarked upon my studies in my early twenties my writing became more technical as I studied human cognition and behaviour. I still kept a journal hidden away for my eyes only, but I would frequent it less often. As I became swamped with motherhood the journal disappeared altogether as who has the time to reflect and write when you're on the job twenty-four-seven?

So last September whilst lying on our favourite beach in Gozo, Huxley casually asked me what I wanted to do with my time now that Hoover was about to start kindergarten. I facetiously replied 'write for Gourmet Traveller' as food and travel is what motivates me most days. He then replied 'why not start your own blog'. As it turned out Gourmet Traveller weren't banging on my door, so I decided to take him up on his suggestion. And so here I find myself most days writing, cooking, meeting people, exchanging ideas, inspired and renewed.

An old friend who I have recently reconnected with on Facebook is now reading my blog. In an email she briefly mentioned that she'd love to catch up over a coffee and chat about a few things and 'exchange life stories and generally chew the fat'.  As you would expect I was thrilled to meet with her as we haven't seen each other for over ten years.  

So last Thursday she arrived at my door with a bunch of Iris's in her arms. We embraced each other as long lost friends and then swiftly came up to speed with the major events of the last decade or so. I must admit I was a little curious as to why she was sitting at my kitchen table after all these years, but the coffee was good and so was the conversation.

                 Photo - Ilva Beretta (2009).

I made these lovely little ricotta tarts over the weekend to have for afternoon tea with Hoover and Fussy. As an experienced mother I have learnt not to fully disclose lists of ingredients, so when Fussy asked what I was making I replied 'lemon, ricotta and chocolate tarts'.

An hour or so later we were sensibly gathered around the table with our cups of tea and hot chocolates and our 'lemon, ricotta and chocolate tarts' when all of a sudden Fussy spat out a mouth full of sultanas in utter disgust.

'I thought these tarts didn't have fruit in them?' he said.

'They don't' I replied.

'What do you call these then?' he said pointing to the sultanas with disdain

'Oh my goodness, I have no idea how they got in there!' I replied

'Just as well there's lots of chocolate in them' he said

'Just as well' said Hoover.

Mdina is a medieval, hilltop walled city situated in the middle of the island of Malta. This 'Silent City' used to be the old capital of Malta as it commands magnificent views of the island. Mdina is thought to have been first populated by the Phoenicians around 100BC.

Cars are strictly off limits in Mdina and only a limited number of resident and emergency vehicles are allowed within her walls. As you walk the narrow, winding streets admiring Palazzo Falson, Vilhena Palace and St Paul's Cathedral you are instantly transported to times past as you soak in the rich Norman and Baroque architecture that imbues Mdina with elegance, magic and charm.

I love using sumac with grilled meats, chicken and fish. I also like to add it to salad dressings, za'atar, pomegranate butter and fattouche. Although sumac is common place in the Middle Eastern kitchen, it is essentially unknown outside of the Middle East. Rather than ramble on about sumac I thought I'd share a little passage from Arabesque by Lucy and Greg Malouf as it's a far better read.



'Sumac is usually purchased as a coarse powder. It is ground from the dried berries of a shrub which grows widely all around the Middle East and eastern Mediterranean. Sumac is particularly popular in Lebanon and Syria, but it is also used in Iran, Iraq and Turkey and other Middle Eastern countries.

In Iran and Iraq sumac is used mainly as a tangy seasoning for sprinkling over kebabs- Iranian restaurants will nearly always set it on the table as a condiment to accompany grilled meats. Elsewhere, sumac is used in marinades - its tangy flavour works well with grilled meats, poultry and fish. It is often added to vinaigrettes and other dressings, or added to salads such as the refreshing bread salad fattouche. In Lebanon, sumac's greatest use is in the ubiquitous spice mix za'atar, in which it is combined with thyme and sesame seeds and used as a topping for fabulous freshly baked breads.

Sumac is a pretty deep red-brown colour, rather like rich loamy soil, with a sour, salty flavour. When you use it in Middle Eastern recipes, it is often a good idea to wash it in a little water first - heap it into a tea-strainer and run it under the cold tap for a few minutes. This helps to intensify the flavour even further.'

Malouf (2006, 288).

Last Sunday I thought I would try something different with our Sunday roast chook. Rather than shove the usual butter and tarragon between the skin and breast of the chicken before roasting, I thought I would use some pomegranate butter instead.

Pomegranate butter is quite tangy and rather tart because of the sumac, lemon and pomegranate combination. I normally keep a log of pomegranate butter in the freezer and cut off discs and use it as the need arises. I really encourage you to try and make some as it's a great flavour enhancer that works really well with all kinds of grilled and barbequed meats, chicken and fish. The other great thing about this pomegranate butter is that it will take you all of five minutes to prepare.



Pomegranate Butter

Adapted from Arabesque 2007

Ingredients

200g butter, softened
Zest of a lemon
1 clove of garlic, finely chopped
½ tsp sumac
1 tbsp pomegranate molasses

Method

1. Add all the ingredients to the softened butter and mix together until well combined.

2. Place the butter mixture on a piece of greaseproof paper and roll it into a log shape and refrigerate. Cut off butter discs and use as required. The pomegranate butter will keep in the freezer for up to a month.

Hoover has been on a wait list for Kinderballet since March of this year. I didn't really think that she would get in to this extremely popular ballet school and gave up hoping months ago. Hoover on the other hand, never gave up hope as she believes in her heart of hearts that she is a fairy-princess-ballerina.

Two weeks ago she finally got the phone call she had been waiting for. An unexpected vacancy had occured and there was now a spot for Hoover in Mr Nate's class. If truth be told I think Hoover was a little perplexed about the good news as she was not expecting a 'man teacher'. I think she was secrectly hoping for Miss Lilly to materialise.

I didn't envy Mr Nate's position as I think every little girl in that room had a similar expectation. Yet, by the end of the class and to his credit, he had eight budding ballerina's swanning around him promising to return the following week.

No jam making in this kitchen over the weekend as I was feeling quite lazy after having treated myself to a couple of hours at a day spa. So rather than stand over a pot of fruit and sugar for any length of time, I decided to cheat and grab a jar of Maggie Beer jam instead.

I think the only difficult thing about making this crostata was deciding what jam to use. I kid you not, there I was at my local green grocer at a complete stand still with a jar of burnt fig jam in one hand and a jar of raspberry and pomegranate jam in the other. The was a dear little old Italian lady over by the pasta section observing my confused state as I was deliberating which one to choose. I'm sure she thought I was completely nuts.

Bizzilla or lace making is an old tradition amongst the Maltese islands, moreso on the island of Gozo. Hand made lace making with bobbins is derived from Genoese lace and was mastered in both Malta and Gozo by the mid -17th Century. Unfortunately it's a dying art as the minimal income derived from lace making does not justify the long hours of intricate work involved.

Across Gozitan villages during the summer months you can still see women gathered together of an evening outside their doorway making lace. There is something about it that I find quietly reassuring.

Photo - Bfenech (2007)

Post Script 12th January, 2010.

Out of love and respect for my Aunt, the  original image of her has now been removed. My intention was to highlight a dying art on the island of Gozo. In no way did I intend to cause harm or disrespect.

I'm filled with immense pride and admiration as I reflect upon all the amazing things that the women in our family have endured and achieved over the years.

We always have a constant supply of almonds, pistachios and walnuts in the pantry as I  prefer the kids to munch on a handful of nuts if they're feeling peckish rather than fill up on crackers and crisps that are loaded with artificial flavours and colours.

The other great thing about having a stash of nuts in the pantry is that at a moments notice you can also have pesto and pasta. Don't be duped into thinking that pesto is strictly pine nuts and basil, as pesto can also be this and this and this.

I love how my girl runs to go get her apron when she sees me in the kitchen.

'What can I do Mama' she asks

'How about you wash the dirt off some potatoes'? I reply

'That sounds like a good idea' she replies

Savoiardi biscuits are most often used in tiramisu, trifle or charlottes, as their crisp sponge like texture soaks up coffee, liquor and syrup perfectly. I grew up on Savoiardi and Pavesini biscuits as they were the perfect dunking partner to a cup of tea, hot chocolate or a cold glass of milk. Of late, this 'dunking' ritual has evolved to a whole new level as both Hoover & Fussy love to dunk them straight into a jar of Nutella. I wonder were they learnt that from?

This chocolate, walnut and cranberry slice is further evidence of the versatile nature of the humble savoiardi biscuit. The difference with this recipe is that you add the biscuits to give the slice that extra bit of crunch as you are coating the biscuits in the chocolate rather than soaking them in it. In the past I have made this slice with chopped up rose flavoured Turkish delight in place of the cranberries - either choice works well.

I get a lot of inquires about Cooking Schools in Melbourne. The list below is by no means exhaustive. If you know of a cooking school in Melbourne that should be added to this list, please contact me and I will add it to the list below.

Al Dente Cooking

Beverley Sutherland Smith Cooking School

Cookes Food - Cooking Classes

Cooking the Italian Way

De Bortoli 'On the Vine' Cooking School

Diana Marsland Cooking

Enoteca Sileno Cooking School

Fare Italian Cooking School

Little Kitchen - Cooking Classes for Kids  

Luscious Affair Cooking School

Meera Freeman Cooking Classes

Pomodoro Italian Cooking School

Queen Victoria Market Cooking School

Relish Mama

Savour Chocolate and Patisserie School

The Essential Ingredient Cooking School  

The Kitchen Table

Tony Tan's Cooking Classes

Toufics Garden - Cooking Class & Lunch

William Angliss Short Courses 

This is 'Our Lady of Victories' Church in Xaghra, Gozo. It's the church my father was baptized in and the parish my aunts and cousins still belong to. Locally it is known as 'il Bambina' and the liturgical feast is celebrated on the 8th day of September every year.

Last year we were in Gozo at festa time, that is why the church is lit up like a Christmas tree. As far as I'm concerned the festa tal-Vitorja is one of the best there is on the island. It pulls a huge crowd every year, probably because it's the last feast in the Summer festa season.

Today Hoover, Fussy and I made Goop - inedible stuff but a whole lot of fun! All you need is a couple of boxes of corn flour, water, food colouring and two extremely stir crazy kids. Seriously, the kids had a ball and they left me alone for an hour or so to catch up on emails while they played on the decking and gooped away!


Although I am still trying to figure out how to get their hands back to a normal colour! Thankfully school does not resume until next week.

I haven't made split pea soup in years and I suspect it has something to do with an overkill of 'pea and ham soup' in the eighties. Everywhere you turned and on every café menu there starring right back at you was pea and ham soup! The other real issue is the colour - it's green.  For those of you with young children I needn't explain any further, as you understand the conundrum with green leafy matter and young children. Thankfully I only have half the problem there as Hoover eats almost - everything.



The other day while I was flicking through Greg Malouf's book Arabesque I came across this recipe for 'minted split pea soup' quite unsuspectingly in the 'mint' section of all places. I have never made minted pea soup before and with the addition of cos lettuce to the list of ingredients I was well and truly intrigued.
 

I'm constantly astounded by the level of creativity and proficiency that exists in food blogs. It's no big secret that I'm quite enamored with Italian, French and Spanish food blogs. More and more I find myself reaching out for inspiration online as the ability to collaborate in real time is an invaluable asset to an often frazzled mama! Glossy food magazines are all well and good, but you just can't get that sort of dynamic exchange from a one dimensional print publication.

The downside to having access to all these wonderful food blogs is that it's currently raining apples and pears in Melbourne. Sure there is crumble, crostata and clafoutis. But when I'm seeing blueberries, cherries and strawberries parade before my very eyes, I can't help but lament the passing of summer fruits and berries in Melbourne.

So what does a girl do when she is lamenting the passing of summer stone fruits and berries? She goes and bakes herself a pear and amaretto tart of course.

We are fortunate in that we live a stones throw away from Melbourne's CBD. So if we want to traipse into the city for lunch it's just a five minute drive by car or a ten minute train ride. We're also blessed in that the beach is just a fifteen minute car ride from home.

I remember coming home from kindergarten as a five year old girl and having my nanna make spaghetti omelette for my cousin Joanne and I for lunch. While the rest of our kindergarten friends where having cheese and apple and vegemite sandwiches for lunch Joanne and I would be stuffing our faces on Froġa tal- għaġin. Mum used to make spaghetti omelette for us too, but there was something special about having it at my nanna's house with my favourite cousin.

It's school holidays in Melbourne, so that means the kids have two weeks off for term break. These school holidays are usually difficult because it's cold, wet and gloomy. Consequently we tend to hang at home and do a whole lot of nothing (preferably in our pyjamas). Hence, by the end of the first week we are all starting to show signs of cabin fever and are seriously beginning to grate each other the wrong way.