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Cooking Schedules will vary according to availability of seasonal produce.

email this news page January

Show All

Day 1

Arrival, Relaxation

Morning

Afternoon

GarlicArrival at Luqa Airport - transfer by taxi to port of Cirkewwa
25 minute ferry to Mgarr Gozo where you will be met and taken to your destination.

Relax with a welcoming glass on your arrival

Dinner at a typical fish restaurant overlooking the sea.

Day 2

Local wine-tasting - Free time to explore and familiarise yourselves with the island

Morning

Afternoon

 Explore the local village and baroque church

Lunch at the farmhouse

Wine tasting in a local vineyard

Dinner in a 300 year old farmhouse restaurant

Day 3

Soup, starters and salads - Hobz biz-zeit

Morning

Afternoon

10 a.m- 1p.m

Clare will teach you to prepare a lunch menu including a delicious local soup with "hobz-biz-zeit", bgilla a local appetiser made with beans and garlic and a salad with fresh local produce.

Visit a local bakery to see the famous traditional Maltese bread being made. Tastes rather like a sourdough and must be eaten FRESH from the oven as it contains no preservatives.

Dinner in a local restaurant of your choice.

Day 4

Bread and cake making - Ftira Maltija

Morning

Afternoon

Clare will teach  bread and cake baking with another traditional appetiser and platters of local meat, cheeses ~ the local "gbejnet "and smoked fish

Optional tour of Ggantija-3000 year old temple which pre-dates Stonehenge

Dinner in a local restaurant of your choice

Day 5

Meat and pasta - Bragioli

Morning

Afternoon

Clare will prepare a traditional local meat dish like bragioli or timpana

Olive oil tasting at a neighbouring olive farm

Dinner in a local restaurant of your choice

Olive oil tasting at a neighbouring olive farm

 Dinner in a local restaurant of your choice

Day 6

North African cuisine - Couscous

Morning

Afternoon

 

Clare will show you how to cook a North African menu with couscous, spicy lamb sausage and side salads

Optional excursion to Dwejra - the inland sea - and Fungus Rock renowned for its unique healing herbs which were collected by the Knights of Malta in past centuries.

Dinner in a local restaurant of your choice

Day 7

Fish and risotto - Lampuki pie

Morning

Afternoon

 Fish according to seasonal availability i.e lampuki in autumn. Risotto with parma ham and caramelised pear.

 

Visit to a local farm to see the gbejnet cheese being made or ( in early part of year ) a field trip identifying and collecting wild culinary herbs.

Dinner in a local traditional restaurant

Day 8

Relaxation, departure day

Morning

Afternoon

Relax,  or shop and return to the ferry for transfer to Luqa airport

email this news page February

Show All

Day 1

Arrival, Relaxation

Morning

Afternoon

Arrival at Luqa Airport- transfer by taxi to port of Circiewwa. 25 minute ferry to Mgarr harbour Gozo where you will be met and taken to your destination.

Relax with a welcoming glass on your arrival.

Dinner at a typical fish restaurant overlooking the sea.

Day 2

Local wine tasting - Free time to explore and familiarise yourselves with the island

Morning

Afternoon

Explore the local village and baroque church

Lunch at the farmhouse

Wine tasting in a local vineyard

 Dinner in a 300 year old farmhouse restaurant

Day 3

Soup, starters and salads - Hobz biz-zeit

Morning

Afternoon

Claire will teach you to prepare a lunch menu including a delicious local lentil soup and also the traditional "hobz-biz-zeit" (local crusty bread with tuna).

Visit a local bakery to see the famous traditional Maltese bread being made. Tastes rather like a sourdough and must be eaten FRESH from the oven as it contains no preservatives.

 Dinner in a local restaurant of your choice.

Day 4

Bread and cake making - Ftira Maltija

Morning

Afternoon

Clare will teach  bread and cake baking with another traditional appetiser and platters of local meat, cheeses ~ the local "gbejnet "and smoked fish

Optional tour of Ggantija- 3000 year old temple which pre-dates Stonehenge

 Dinner in a local restaurant of your choice.

Day 5

Meat or pasta - Bragioli

Morning

Afternoon

Clare will teach you how to prepare a traditional local meat dish like bragioli or timpana

Olive oil tasting at a neighbouring olive farm

 Dinner in a local restaurant of your choice

Day 6

Traditional Gozitan Stew and Side dish

Morning

Afternoon

A tasty traditional cauliflower stew with local fresh cheeslets and a side dish to go with it.

 Optional excursion to Dwejra - the inland sea - and Fungus Rock renowned for its unique healing herbs which were collected by the Knights of Malta in past centuries.

 Dinner in a local restaurant of your choice

Day 7

Fish and risotto - Calamari Stew

Morning

Afternoon

 A local stew with the freshest seasonal catch...Calamari. And a nice creams risotto with fresh local vegetables.

 Visit to a local farm to see the gbejnet cheese being made or ( in early part of year ) a field trip identifying and collecting wild culinary herbs.

Dinner in a local traditional restaurant

Day 8

Relaxation, departure day

Morning

Afternoon

Relax,  or shop and return to the ferry for transfer to Luqa airport

email this news page March

Show All

Day 1

Arrival, Relaxation

Morning

Afternoon

 Arrival at Luqa Airport - transfer by taxi to port of Circiewwa-

25 minute ferry to Mgarr Gozo where you will be met and taken to your destination.

  Relax with a welcoming glass on your arrival

 Dinner at a typical fish restaurant overlooking the sea.

Day 2

Local wine-tasting - Free time to explore and familiarise yourselves with the island

Morning

Afternoon

 Explore the local village and baroque church

Lunch at the farmhouse

 Wine tasting in a local vineyard

 Dinner in a 300 year old farmhouse restaurant

Day 3

Soup, starters and salads - Artichokes

Morning

Afternoon

An artichoke carpaccio salad, creamy mushroom and fennel soup and a quick pizza to accompany it.

 Visit a local bakery to see the famous traditional Maltese bread being made. Tastes rather like a sourdough and must be eaten FRESH from the oven as it contains no preservatives.

 Dinner in a local restaurant of your choice.

Day 4

Bread and cake-making - Bagels

Morning

Afternoon

 Baking different bagels or another bread of your choice. Banana tea cake.

 Optional tour of Ggantija- 3000 year old temple which pre-dates Stonehenge

 Dinner in a local restaurant of your choice.

Day 5

Meat and pasta - Lamb

Morning

Afternoon

Lamb prepared for roasting and taken to a local bakery to be cooked in a wood oven.

Pasta with Wild Spinach and Tuna.

 Olive oil tasting at a neighbouring olive farm

 

Dinner in a local restaurant of your choice

Day 6

WIld herbs - Recipes and picking

Morning

Afternoon

We will pick our own wild herbs and plants and learn how to cook them. Nettle, borage and fennel.

Nettle soup, borage and smoked salmon and also wild fennel recipes.

 

 Optional excursion to Dwejra - the inland sea - and Fungus Rock renowned for its unique healing herbs which were collected by the Knights of Malta in past centuries.

 Dinner in a local restaurant of your choice

Day 7

Fish and risotto - Zucchini and Basil Risotto

Morning

Afternoon

A creamy risotto with baby basil leaves and zucchini.

Depending what fish is available, a tasty dish will be created.

 Visit to a local farm to see the gbejnet cheese being made or ( in early part of year ) 

 Dinner in a local traditional restaurant

Day 8

Relaxation, departure day

Morning

Afternoon

 

Relax,  or shop and return to the ferry for transfer to Luqa airport

email this news page April

Show All

Day 1

Arrival, Relaxation

Morning

Afternoon

  Arrival at Luqa Airport - transfer by taxi to port of Circiewwa-

25 minute ferry to Mgarr Gozo where you will be met and taken to your destination.

 p.m  Relax with a welcoming glass on your arrival

 Dinner at a typical fish restaurant overlooking the sea.

Day 2

Local wine-tasting - Free time to explore and familiarise yourselves with the island

Morning

Afternoon

 Explore the local village and baroque church

Lunch at the farmhouse

 Wine tasting in a local vineyard 

Dinner in a 300 year old farmhouse restaurant

Day 3

Soup, starters and salads - Hobz biz-zeit.

Morning

Afternoon

 Clare will teach you to prepare a lunch menu including a delicious local soup with "hobz-biz-zeit", bgilla a local appetiser made with beans and garlic and a salad with fresh local produce.

 Visit a local bakery to see the famous traditional Maltese bread being made. Tastes rather like a sourdough and must be eaten FRESH from the oven as it contains no preservatives.

 Dinner in a local restaurant of your choice.

Day 4

Bread and cake-making - Ftira Maltija

Morning

Afternoon

 Clare will teach  bread and cake baking with another traditional appetiser and platters of local meat, cheeses ~ the local "gbejnet "and smoked fish

 Optional tour of Ggantija- 3000 year old temple which pre-dates Stonehenge

 Dinner in a local restaurant of your choice.

Day 5

Meat and pasta - Bragioli

Morning

Afternoon

  Clare will prepare a traditional local meat dish like bragioli or timpana

 Olive oil tasting at a neighbouring olive farm

 Dinner in a local restaurant of your choice

Day 6

North African cuisine - Couscous

Morning

Afternoon

 Clare will show you how to cook a North African menu with couscous, spicy lamb sausage and side salads

 Optional excursion to Dwejra - the inland sea - and Fungus Rock renowned for its unique healing herbs which were collected by the Knights of Malta in past centuries.

 Dinner in a local restaurant of your choice

Day 7

Fish and risotto - Lampuki pie

Morning

Afternoon

  Fish according to seasonal availability i.e lampuki in autumn. Risotto with parma ham and caramelised pear.

 Visit to a local farm to see the gbejnet cheese being made or ( in early part of year ) a field trip identifying and collecting wild culinary herbs.

 Dinner in a local traditional restaurant

Day 8

Relaxation, departure day

Morning

Afternoon

Relax,  or shop and return to the ferry for transfer to Luqa airport

email this news page May

Show All

Day 1

Arrival, Relaxation

Morning

Afternoon

Arrival at Luqa Airport - transfer by taxi to port of Circiewwa-

25 minute ferry to Mgarr Gozo where you will be met and taken to your destination.

 p.m  Relax with a welcoming glass on your arrival

 Dinner at a typical fish restaurant overlooking the sea.

Day 2

Local wine-tasting - Free time to explore and familiarise yourselves with the island

Morning

Afternoon

 Explore the local village and baroque church

Lunch at the farmhouse

 Wine tasting in a local vineyard

 Dinner in a 300 year old farmhouse restaurant

Day 3

Soup, starters and salads - Smoked salmon salad

Morning

Afternoon

Smoked salmon and pink grapefruit salad. Bresaola and parmesan platter as a starter and also a nice unusual salad with strawberries and rocket.

Visit a local bakery to see the famous traditional Maltese bread being made. Tastes rather like a sourdough and must be eaten FRESH from the oven as it contains no preservatives.

 Dinner in a local restaurant of your choice.

Day 4

Bread and cake-making - Sundried Tomato and Basil Bread

Morning

Afternoon

Sundried tomato and basil bread served with platters of local meat, cheeses ~ the local "gbejnet "and smoked fish.

Sesame fingers...biscuits to enjoy with afternoon coffee and tea!

  Optional tour of Ggantija- 3000 year old temple which pre-dates Stonehenge

  Dinner in a local restaurant of your choice.

 

Visit a local bakery to see the famous traditional Maltese bread being made. Tastes rather like a sourdough and must be eaten FRESH from the oven as it contains no preservatives.

 

Dinner in a local restaurant of your choice.

Day 5

Meat and pasta - BBQ

Morning

Afternoon

Preparing all the goodies for a BBQ based on meats and also a salad or two using pasta.

 Olive oil tasting at a neighbouring olive farm

 Dinner in a local restaurant of your choice

Day 6

Fresh Pasta - Local Ravioli

Morning

Afternoon

Making fresh pasta dough and putting togather Ravioli with different fillings.

 

 Optional excursion to Dwejra - the inland sea - and Fungus Rock renowned for its unique healing herbs which were collected by the Knights of Malta in past centuries.

 Dinner in a local restaurant of your choice

Day 7

Fish and risotto - Mussel Soup

Morning

Afternoon

 Mussel soup with fresh tomtoes and hebs, pernod and a touch of chilli.

And a creamy risotto with saffron.

 Visit to a local farm to see the gbejnet cheese being made or ( in early part of year ) a field trip identifying and collecting wild culinary herbs.

 Dinner in a local traditional restaurant

Day 8

Relaxation, departure day

Morning

Afternoon

Relax,  or shop and return to the ferry for transfer to Luqa airport

email this news pageSeptember

Show All

Day 1

Arrival, Relaxation

Morning

Afternoon

 Arrival at Luqa Airport - transfer by taxi to port of Circiewwa-

25 minute ferry to Mgarr Gozo where you will be met and taken to your destination.

 Relax with a welcoming glass on your arrival

 Dinner at a typical fish restaurant overlooking the sea.

Day 2

Local wine-tasting - Free time to explore and familiarise yourselves with the island

Morning

Afternoon

Explore the local village and baroque church

Lunch at the farmhouse

 Wine tasting in a local vineyard

 Dinner in a 300 year old farmhouse restaurant

Day 3

Soup, starters and salads - Hobz biz-zeit

Morning

Afternoon

Clare will teach you to prepare a lunch menu including a delicious local soup with "hobz-biz-zeit", bgilla a local appetiser made with beans and garlic and a salad with fresh local produce.

Visit a local bakery to see the famous traditional Maltese bread being made. Tastes rather like a sourdough and must be eaten FRESH from the oven as it contains no preservatives.

Dinner in a local restaurant of your choice.

Day 4

Bread and cake-making - Ftira Maltija

Morning

Afternoon

Clare will teach  bread and cake baking with another traditional appetiser and platters of local meat, cheeses ~ the local "gbejnet "and smoked fish

Optional tour of Ggantija- 3000 year old temple which pre-dates Stonehenge

 Dinner in a local restaurant of your choice

Day 5

Meat and pasta - Bragioli

Morning

Afternoon

 Clare will prepare a traditional local meat dish like bragioli or timpana

Olive oil tasting at a neighbouring olive farm

 Dinner in a local restaurant of your choice

Day 6

North African cuisine - Couscous

Morning

Afternoon

Clare will show you how to cook a North African menu with couscous, spicy lamb sausage and side salads

Optional excursion to Dwejra - the inland sea - and Fungus Rock renowned for its unique healing herbs which were collected by the Knights of Malta in past centuries.

Dinner in a local restaurant of your choice

Day 7

Fish and risotto - Lampuki pie

Morning

Afternoon

Fish according to seasonal availability i.e lampuki in autumn. Risotto with parma ham and caramelised pear.

Visit to a local farm to see the gbejnet cheese being made or ( in early part of year ) a field trip identifying and collecting wild culinary herbs.

Dinner in a local traditional restaurant

Day 8

Relaxation, departure day

Morning

Afternoon

  Relax,  or shop and return to the ferry for transfer to Luqa airport

email this news page October

Show All

Day 1

Arrival, Relaxation

Morning

Afternoon

 Arrival at Luqa Airport - transfer by taxi to port of Circiewwa-

25 minute ferry to Mgarr Gozo where you will be met and taken to your destination.

 

Relax with a welcoming glass on your arrival

 Dinner at a typical fish restaurant overlooking the sea.

Day 2

Local wine-tasting - Free time to explore and familiarise yourselves with the island

Morning

Afternoon

Explore the local village and baroque church

Lunch at the farmhouse

 Wine tasting in a local vineyard

 Dinner in a 300 year old farmhouse restaurant

Day 3

Side Dishes and Pulses - Tabouleh

Morning

Afternoon

CoucCous Salad  with lemon, parsley, mint and tomatoes.

Chick pea stew served with poached egg.

Visit a local bakery to see the famous traditional Maltese bread being made. Tastes rather like a sourdough and must be eaten FRESH from the oven as it contains no preservatives.

Dinner in a local restaurant of your choice.

Day 4

Bread making and Preserves- Tunisian Semolina Bread

Morning

Afternoon

How to make preserved lemons to enjoy with North African Cooking.

Bread Baking - Kneading techniques and bread preparation.

Optional tour of Ggantija-3000 year old temple which pre-dates Stonehenge

Dinner in a local restaurant of your choice

Day 5

Meat

Morning

Afternoon

Lamb stew with chick peas and special north African spices.

Served with steamed cous cous.

Olive oil tasting at a neighbouring olive farm

Dinner in a local restaurant of your choice

Day 6

Spicy Lamb Sausages and Salad

Morning

Afternoon

Merguez - Spicy Lamb sausage, grilled and served with chopped onions and parsley and lemon wedges.

Xikxuka - stew with merguez, peppers and cumin. Served with egg and crusty breads.

 

Optional excursion to Dwejra - the inland sea - and Fungus Rock renowned for its unique healing herbs which were collected by the Knights of Malta in past centuries.

Dinner in a local restaurant of your choice

Day 7

Fresh Pasta

Morning

Afternoon

How to prepare fresh pasta. Herb Pasta, Coloured pasta and long pasta. Using the right ingredients and the right machinery. 

Visit to a local farm to see the gbejnet cheese being made or ( in early part of year ) a field trip identifying and collecting wild culinary herbs.

Dinner in a local traditional restaurant

Day 8

Relaxation, departure day

Morning

Afternoon

Relax,  or shop and return to the ferry for transfer to Luqa airport

email this news page November

Show All

Day 1

Arrival, relaxation

Morning

Afternoon

Arrival at Luqa Airport - transfer by taxi to port of Cirkewwa
25 minute ferry to Mgarr Gozo where you will be met and taken to your destination.

Relax with a welcoming glass on your arrival

Dinner at a typical fish restaurant overlooking the sea.

Day 2

Local wine-tasting - Free time to explore and familiarise yourselves with the island

Morning

Afternoon

Explore the local village and baroque church

Lunch at the farmhouse

Wine tasting in a local vineyard

Dinner in a 300 year old farmhouse restaurant

Day 3

Soup, starters and salads - Hobz biz-zeit

Morning

Afternoon

Clare will teach you to prepare a lunch menu including a delicious local soup with "hobz-biz-zeit", bgilla a local appetiser made with beans and garlic and a salad with fresh local produce

Visit a local bakery to see the famous traditional Maltese bread being made. Tastes rather like a sourdough and must be eaten FRESH from the oven as it contains no preservatives.

Dinner in a local restaurant of your choice.

Day 4

Bread and cake making - Ftira Maltija

Morning

Afternoon

Clare will teach  bread and cake baking with another traditional appetiser and platters of local meat, cheeses ~ the local "gbejnet "and smoked fish

Optional tour of Ggantija-3000 year old temple which pre-dates Stonehenge

Dinner in a local restaurant of your choice

Day 5

Meat and pasta - Bragioli

Morning

Afternoon

Clare will prepare a traditional local meat dish like bragioli or timpana

Olive oil tasting at a neighbouring olive farm

 Dinner in a local restaurant of your choice

Day 6

North African cuisine - Couscous

Morning

Afternoon

Clare will show you how to cook a North African menu with couscous, spicy lamb sausage and side salads

Optional excursion to Dwejra - the inland sea - and Fungus Rock renowned for its unique healing herbs which were collected by the Knights of Malta in past centuries.

Dinner in a local restaurant of your choice

Day 7

Fish and risotto - Lampuki pie

Morning

Afternoon

 Fish according to seasonal availability i.e lampuki in autumn. Risotto with parma ham and caramelised pear

Visit to a local farm to see the gbejnet cheese being made or ( in early part of year ) a field trip identifying and collecting wild culinary herbs.

Dinner in a local traditional restaurant

Day 8

Relaxation, departure day

Morning

Afternoon

Relax,  or shop and return to the ferry for transfer to Luqa airport

email this news page December

Show All

Day 1

Arrival, Relaxation

Morning

Afternoon

Arrival at Luqa Airport - transfer by taxi to port of Cirkewwa
25 minute ferry to Mgarr Gozo where you will be met and taken to your destination.

Relax with a welcoming glass on your arrival

Dinner at a typical fish restaurant overlooking the sea.

Day 2

Local wine-tasting - Free time to explore and familiarise yourselves with the island

Morning

Afternoon

Explore the local village and baroque church

Lunch at the farmhouse

Wine tasting in a local vineyard

Dinner in a 300 year old farmhouse restaurant

Day 3

Morning

Afternoon

Clare will teach you to prepare a lunch menu including a delicious local soup with "hobz-biz-zeit", bgilla a local appetiser made with beans and garlic and a salad with fresh local produce.

Visit a local bakery to see the famous traditional Maltese bread being made. Tastes rather like a sourdough and must be eaten FRESH from the oven as it contains no preservatives.

Dinner in a local restaurant of your choice.

Day 4

Bread and cake making - Ftira Maltija

Morning

Afternoon

Clare will teach  bread and cake baking with another traditional appetiser and platters of local meat, cheeses ~ the local "gbejnet "and smoked fish

Optional tour of Ggantija-3000 year old temple which pre-dates Stonehenge

Dinner in a local restaurant of your choice

Day 5

Meat and pasta - Bragioli

Morning

Afternoon

Clare will prepare a traditional local meat dish like bragioli or timpana

Olive oil tasting at a neighbouring olive farm

 Dinner in a local restaurant of your choice

Day 6

North African cuisine - Couscous

Morning

Afternoon

Clare will show you how to cook a North African menu with couscous, spicy lamb sausage and side salads

Optional excursion to Dwejra - the inland sea - and Fungus Rock renowned for its unique healing herbs which were collected by the Knights of Malta in past centuries.

Dinner in a local restaurant of your choice

Day 7

Fish and risotto - Lampuki pie

Morning

Afternoon

 Fish according to seasonal availability i.e lampuki in autumn. Risotto with parma ham and caramelised pear.

Visit to a local farm to see the gbejnet cheese being made or ( in early part of year ) a field trip identifying and collecting wild culinary herbs.

Dinner in a local traditional restaurant

Day 8

Relaxation, departure day

Morning

Afternoon

Relax,  or shop and return to the ferry for transfer to Luqa airport