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Aberdeen-Angus prime beef
Is all beef that one finds at a butcher's shop or listed on a restaurant's menu as Angus beef, the same regardless as to which country it was imported from? Or regardless of what type of "feed" the herd was reared on? This is very far from the truth, so much so that a new DNA test has been developed to allow retailers to authenticate pure-bred Aberdeen-Angus beef, in a bid to protect its name and heritage, as distinct from beef simply labelled as just "Angus beef" or "Black Angus beef".
If you get a bright red chunk of beef, it may well look nice on a tray, but it certainly won't taste very well once cooked, eatable but not really very good. But if you get one with a little bit of white fat around it and speckles of marbling through it, it will cook and taste sublimely. Before one can cook a great steak, one has to buy a great steak, but many people don't know how to buy steak even when looki...
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The publication of these profiles have attracted the attention of a good number of people, restaurant clients as well as restaurateurs. Feedback has been very encouraging and as it seems that, as I said in one of my preambles, that very little is known about our excellent chefs, whether they are Chef/Patrons running their own establishments, as well as others in employment at Malta's hotels and restaurants.
Mark Briffa, is an established Chef who has gone through the treadmill of experience over the years, garnering knowledge of the restaurant business and the likes and dislikes of the dining public.
Mark was born on the 7th of December, 1979,and is married. As is the norm in Malta, Mark initially received his education in the catering and restaurant industry through the Institute of Tourism Studies in Malta, and has obtained various qualifications such as:
Institute of Tourism Studies Leavin...
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Originally from Mellieha and born on the 11th February 1985, Luke Borg was lured into the culinary world when his passion for good, fair food and this industry was recognized at an early age. Although young is passionately in love with food.
Luke, completed professional studies locally at the I.T.S, through which studies he obtained the City & Guilds Diploma in Food Preparation and Cooking; the City & Guilds Diploma in Patissiere Principals; and the City & Guild Certificate in Health and Safety at Work. He obtained his hand-on cooking training and worked in some of the finest restaurants both locally and abroad, including: The Grand Hotel Excelsior, Mille Foglie Confectionary, Barceló Riviera Resort and Spa, Villa Santa Rosa, The Golden Goose, Rebekkah’s Restaurant and at the celebrated, two-Michelin stars Restaurant Andrew Fairlie @Gleneagles, at the Gleneagles Hotel in Pertshire, Scotland.
Over the years, Luke wor...
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The 2015 WRMC Restaurants Quality Recognition Awards:
L'Agape Restaurant, Ristorante La Vela and Joseph Vella, Executive Head Chef at the Hilton Malta
grab the top honours.
The 3rd edition of the annual WRMC Restaurants Quality Recognition Awards were this year held at the Hilton Malta on Monday, the 26th of January.
The best and brightest of Malta's and Gozo's food scene – the chefs , restaurateurs and hoteliers, whose creativity, class and craft impressed the WRMC inspectors and panel of adjudicators, most over the past year – were honoured at the third annual WRMC Restaurants Quality Recognition Awards 2015.
More than 260 of the Malta's top chefs, restaurateurs from fifty-five top restaurants and hotels, sponsors and their guests, gathered at the exclusive Portomaso Suite at the Hilton Malta for the gala dinner and presentation ceremony.
This year’s awards were presented by the WRMC Executi...
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