Saturday the 5th of October
We are very pleased to hold another event for the Mediterranean Olive Oil Academy, this autumn we will be at the prestigous Corinthia Palace Hotel & Spa in San Anton, Malta. The Corinthia san Anton situated near the beautiful San Anton gardens in Attard was the first hotel opened by the Corinthia group in Malta in the nineteen sixties.
This exciting event will be held on Saturday 5th October 2019 and will feature several local Maltese producers, a local NGO Breeds of Origin and extra virgin olive oils from the Mediterranean region, but we will also be specifically focusing on the new season Maltese olive oil made from the indigenous Maltese Bidni olive variety.
The evening will centre around a Mediterranean colours fusion dinner prepared by chef Romy Gill MBE who will be visiting Malta for the first time, she will be cooking with Salvatore Romano from Tasting Sicily who is one of the partners at the olive oil Academy.
Romy Gill was one of the first Indian female chefs in the UK and was appointed an MBE by the Queen in 2016, she regularly contributes to food publications such as Crumbs, Olive, Delicious, Saveur and Food52, and has featured in The Guardian, where she has had a residency in April 2016, The Observer, The Telegraph and the London Evening Standard. She is Slow Food UK Chef Alliance member and cooked for England at Terra Madre Salone del Gusto, Turin, Italy in Sep, 2016.
Romy is a regular and a judge for the BBC Radio 4 Food and Farming Awards, plus she has been featured on Saturday Live, BBC Woman’s Hour, BBC Asian Network and BBC 5 Live.
The dinner will be also an occasion for Romy to present her new book inspired by her own heritage and some of her recipes will be featured on the menu.
Zaika is a collect on of fresh and
delicious recipes that not only deliver incredible vegan food but are simple to make. They can be
made in a hurry for a fast weekday supper or leisurely at the weekend to enjoy with friends. Most
importantly, they are a celebration and a timely reminder of the benefits of flavorsome vegan
cuisine. In ZAIKA Romy offers wholesome vegan cooking for everyone to enjoy, bringing the flavors
of her childhood to her recipes.
The evening will consist of dishes featuring many of the flavours and colours associated with the beautiful Mediterranean region, the produce that we use in the meal will be sourced only from local Maltese producers, the meal will be accompanied by local Maltese wines that all made by small local wine producers in Malta.
As well as having guest chefs cook a range of fabulous dishes we also aim to make the evening an example of how to use only local sustainable produce for a dinner for 150 guests and to also highlight the fantastic range of produce that small artisan Maltese producers can supply to the general public and professional kitchens and chefs.
The fusion dinner at which Romy and our partner Salvatore will be cooking will also have talks about the local Maltese produce that makes up the dishes as well as a talk about the indigenous Bidni Maltese olive variety and also how the Academy teaches both professionals and non professionals on our range of courses and tours, also our aims and goals for the future.
The event will take place in the ballroom of the Corhintia Hotel and SPA which is right across from the main entrance.
Doors will open at 7:30pm with dinner to start from 8:30pm.
Upon arrival guests will be welcomed with a glass of Sparkling Maltese wine or a soft drink.
Guests will be gifted a small bottle of pure Maltese Bidni Extra Virgin Olive Oil.
Water and wine during the dinner will be included.
During the dinner there will also be a small olive oil tasting with Maltese and Sicilian olive oils.
The dinner menu will be prepared by chef Romy Gill MBE together with our partner at the academy and owner of Tasting Sicily SRL, Salvatore Romano.
Semi dried Date Tomatoes with Pecorino Cheese flakes
Augergine Caponata, Maltese Cheese with Black Olive Jam, Date Tomato salad with sweet and sour Capers, Cured Pork Loin, Bidni Olives with chili flakes and Tamarind
Lampuki Tart spiced with garam masala and chili flakes
Pennette with wild fennel, raisins and crumbled bread
Spicy Deep Fried Rabbit served with tandoori masala sweet potatoes and rose harissa roasted cauliflower
Main Course - vegetarian option
Spicy lentil dish with vegetables
Roasted Quinoa, pomegranate and potatoes
Dark Chocolate ice cream spiced with sea salt from Malta (Gozo) and fresh pressed olive oil
Polenta and Almond cake
Green Anice cookies with sweet wine