A Maltese chef is about to whip up a feast worthy of Santa Marija in July – and diners will be able to enjoy it in the stunning Pirin Mountains in Bulgaria.
Chef Trevor Portelli will be creating some elevated dishes featuring everything from snails to bigilla to pastizzi, and everything in between, on the 20th of July for the Kempinski Hotel Grand Arena Bansko.
Paired with Maltese wines, this is one night when Maltese food will be shining over the Bulgarian mountains
First Dish: Maltese Rabbit in One Bite
Fried rabbit fillet, pea puree, tomato jam, dried garlic and fried onion chutney
“On this dish I have focused on the aroma from the slow-cooked rabbit stew, I have created a composition that when you combine all the elements on one bite, will take you straight to our Sunday Lunch with our beloved ones.”
Second Dish: My Childhood Memory of Beef Olives
Maltese beef, quail egg, roasted potatoes, garlic puree, fresh peas, cherry tomato sauce, dehydrated tomato powder and beetroot cress
“Here I am expressing my childhood memory of one of the most popular dishes on the Maltese islands, for this dish I am using the top quality products that you can find on the market and plated in a clean and artistic way in order to show that our dishes/cuisine can be served in high end establishments.”
Third Dish: Spaghetti Tan-Nannu Frenċ
Fried rabbit legs, spaghetti with rabbit ragout, fried potatoes & tomato powder
“With this dish I want to show our way of thinking and how we created a dish with in another dish in order to have less wastage, most of the families including mine used to fry the whole rabbit, eat the meaty peaces out of it and from the stock and the offal we have created the famous spaghetti tal-fenek in order to use every single bit out of the rabbit.”
Fourth Dish: Sinizza
Gozo cottage sheep ricotta, candied fruits, sponge and cooked in puff pastry
“I have made this dessert across the world and 50% of who tasted it they all have asked for the recipe, so again this is a very clear message that the little that we have we can do a lot with it.”