Lunch with 1919
The heat puts people off heavy food, particularly during the day, so plan well and use light seasonal ingredients, serve small portions and plenty of wine and water. The meal should start off with a light appetiser, in this case a fish tartar and a salad to stimulate jaded palates. The soufflé that follows is another light mouthful that leads gently to the main course of fish cooked in salt. A heavy dessert would not be at all suitable, so I’ve chosen a sorbet, creamy profiteroles for the hungrier guests, and chocolate truffles to go with the post-prandial drinks and coffee.
1919 wines from Marsovin
1919 wines are named after the year that Chevalier Anthony Cassar, who was just 16 at the time, started the Marsovin winery. The wines symbolise Marsovin’s commitment to the arts: every year, a Maltese artist is commissioned to create two paintings that grace the labels. For the 2007 vintage, the paintings are by Catherine Cavallo.