Here are some images of the Belgo-Maltese fusion dinner I had the pleasure of attending last Friday, 18th October at Stella Maris, Belgium’s reputed hospitality studies teaching institute in Antwerp.
A detailed update about the dishes and the interesting wine pairings will follow shortly.
Fusion dinner: the menu
Amuse Bouche of rabbit liver
Ravioli with a Belgian twist and Gozo cheeses
Lamb with a Maltese red wine sauce – Merlot form Gozo
Cold-served starter with octopus and citrus infusion
Chocolate, of course.
Chefs Zahra, Boon and Hili (right)
Me flanked by the three chefs, and Marc Camilleri, GM of the Cavalieri Hotel, and colleague Michael Betts