The last couple of years we have managed to escape the Melbourne winter by flitting over to Malta to bask in the warm Mediterranean sun and enjoy time with family and friends. Unfortunately, due to family commitments here we were unable to go to Malta this year and so we've had to endure the cold and wet. Needless to say it has been a long and gloomy winter and we're all well and truly over it!

Our little girl Lucia despises winter and many a cold and miserable morning she has raised a tiny fist at the storm clouds and cried 'when will it stop mama, when will the sun shine'? Hence the other day when she asked the same old question, yet again I quickly replied 'when you see blossoms on the trees sabiħa, that is when you will know that spring is around the corner'.

And so the other day while I was in the car doing the mad dash to get the kids to school in time Lucia screamed at the top of her voice 'LOOK MAMA BLOSSOMS'! Her older brother Dante calmly responded with 'I guess that means it's time to start making ice cream again mama'.

And so the chocolate and mint gelato recipe below is an adaptation of Marcella Hazan's famous gelato di cioccolato del Cipriani. Hence, if you have yet to try 'the world's best chocolate ice cream' then you haven't really lived!

Last year while I was in Barcelona I not only went a little overboard with the camera, but I also managed to go a little crazy with my flip too. Consequently I have hours of video that I seem to have forgotten to share with you!

Hence, the video below was filmed whilst I was stuffing my face on a bocadillo at the Mercat de la Boqueria. Please note that this amazingly talented crêpe artisan was filmed in high definition, so please be patient with her while the video loads as it'll be well worth your while.




A Mediterranean Feast of the
Mythic Islands of Malta & Sicily

June 7th-17th, 2011
Ten day fully escorted gastronomic tour

 
Download 'A Mediterranean Feast' 2011 Tour Brochure ( 111kb pdf)

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Firstly, I'd like to apologise for the lack of food around here. It's not like I've stopped cooking or eating, but rather I just haven't had the time or the inclination to collect my thoughts and pen down a recipe.

And secondly I just wanted to thank you all for being so terribly patient with me. I am still around and we're all OK (thanks for noticing and for asking), it's just that I've got a fair bit on the go at the moment, all good and all very, very exciting.

So, as things continue to fall into place and I begin to find my groove again I promise to pick up both camera and pen a little more frequently and share with you some of the things that I have been making in my kitchen.

I'll leave you with this perfect nutmeg and maple cream tart. Hence, I stress the word 'perfect' because this tart is just right as is. Don't be tempted to tweak or tinker with this one. Just show some restraint and follow the recipe to the letter and do add the nutmeg and the tiny touch of sea salt.

Trust me on this one and you won't be disappointed!

There is a part of me that would love to run away and live in a plush hotel like Eloise as I'm all for king sized beds, dream duvets, elegant furnishings, deep, sunken baths, room service and movies on demand.

Baharat is an exotic North African spice blend that is also used in Lebanon, Syria, Israel, and Jordan. This popular spice blend is added to recipes in much the same way, as Indians would use garam masala. Getting the balance of spice is important in baharat as no single flavour should stand out and dominate, but rather each spice should make it's own distinct contribution. Hence, the end result should be aromatic and sweet, yet at the same time warm and pungent.

Typically you would use baharat as a dry rub to season lamb prior to grilling or roasting. It is also used to enhance the flavour of fish and chicken or you could add it to lentil dishes, pilafs, soups, tagines or vegetable casseroles.

In this instance I added it to some mushrooms that I had softened gently in olive oil, before tossing through some fresh spinach. I could have eaten these sweet smelling, aromatic mushrooms on some lightly toasted sough dough bread, but instead I chose to make a coiled filo pie similar to this one. Alternatively, you could also make individual filo cigars as opposed to one big pie.

How about I leave it for you to decide.