Mona Farrugia patiently stands by and writes while 1-star Michelin chef Gilles Charpy cooks this beautiful lamb at the Coco Palm Bodu Hithi Resort in the Maldives.

Mona Farrugia chances upon some beautiful meat where the bone means everything and can't wait to get home to cook it. Recipe by Anna del Conte.

David Darmanin of Taverna Sugu has a go at cynicism. Being an incurable romantic, he fails miserably and instead comes up with a recipe that will charm Valentines off their...

In a man’s world, ‘dieting’ is when you intend losing weight and ‘watching what you eat’ is when you want to stop feeling guilty about your weight. David Darmanin of...

David Darmanin of Taverna Sugu grows disillusioned with the idea of trusting butchers flaunting fresh local rabbit, and uses an imported imposter for broth.

Mona Farrugia was fretting about the hours necessary to cook her goose, until a friend reminded her of this brilliant way of doing it.

Mona Farrugia cooks herself and her family some pheasant for an occasional lunch and finds that it is slightly easier than she thought.

Mona Farrugia cooks goose for her family's New Year's Lunch each and every year. And every year she worries about whether she will get it right. Or not.

Mona Farrugia finally convinces Garam Masalaa, her favourite Indian in Malta, to give her their recipe for Chicken Pasanda.

If you have never been to India, then this is the dish that sums up the wonderful state of Kerala. If you have been, then it should bring back some...

So quick to produce and so yummy if you use the best ingredients: Mona Farrugia finds the quickest, best and most authentic recipe for Saltimbocca alla Romana in one of...