Cooking Schedules will vary according to availability of seasonal produce.
January
Show All
Day 1Arrival, Relaxation |
|
Morning |
Afternoon |
|
Relax with a welcoming glass on your arrival Dinner at a typical fish restaurant overlooking the sea. |
Arrival at Luqa Airport - transfer by taxi to port of Cirkewwa Day 2Local 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 3Soup, starters and salads - Hobz biz-zeit |
|
Morning |
Afternoon |
10 a.m- 1p.mClare 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 4Bread 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 5Meat 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 6North 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 7Fish 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 8Relaxation, departure day |
|
Morning |
Afternoon |
Relax, or shop and return to the ferry for transfer to Luqa airport |
|
February
Show All
Day 1Arrival, 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 2Local 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 3Soup, 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 4Bread 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 5Meat 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 6Traditional 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 7Fish 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 8Relaxation, departure day |
|
Morning |
Afternoon |
Relax, or shop and return to the ferry for transfer to Luqa airport |
|
March
Show All
Day 1Arrival, 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 2Local 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 3Soup, 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 4Bread 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 5Meat 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 6WIld 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 7Fish 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 8Relaxation, departure day |
|
Morning |
Afternoon |
Relax, or shop and return to the ferry for transfer to Luqa airport |
|
April
Show All
Day 1Arrival, 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 2Local 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 3Soup, 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 4Bread 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 5Meat 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 6North 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 7Fish 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 8Relaxation, departure day |
|
Morning |
Afternoon |
Relax, or shop and return to the ferry for transfer to Luqa airport |
|
May
Show All
Day 1Arrival, 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 2Local 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 3Soup, 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 4Bread 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 5Meat 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 6Fresh 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 7Fish 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 8Relaxation, departure day |
|
Morning |
Afternoon |
Relax, or shop and return to the ferry for transfer to Luqa airport |
|
September
Show All
Day 1Arrival, 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 2Local 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 3Soup, 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 4Bread 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 5Meat 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 6North 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 7Fish 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 8Relaxation, departure day |
|
Morning |
Afternoon |
Relax, or shop and return to the ferry for transfer to Luqa airport |
|
October
Show All
Day 1Arrival, 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 2Local 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 3Side 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 4Bread 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 5Meat |
|
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 6Spicy 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 7Fresh 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 8Relaxation, departure day |
|
Morning |
Afternoon |
Relax, or shop and return to the ferry for transfer to Luqa airport |
|
November
Show All
Day 1Arrival, relaxation |
|
Morning |
Afternoon |
Arrival at Luqa Airport - transfer by taxi to port of Cirkewwa |
Relax with a welcoming glass on your arrival Dinner at a typical fish restaurant overlooking the sea. |
Day 2Local 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 3Soup, 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 4Bread 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 5Meat 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 6North 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 7Fish 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 8Relaxation, departure day |
|
Morning |
Afternoon |
Relax, or shop and return to the ferry for transfer to Luqa airport |
|
December
Show All
Day 1Arrival, Relaxation |
|
Morning |
Afternoon |
Arrival at Luqa Airport - transfer by taxi to port of Cirkewwa |
Relax with a welcoming glass on your arrival Dinner at a typical fish restaurant overlooking the sea. |
Day 2Local 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 4Bread 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 5Meat 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 6North 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 7Fish 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 8Relaxation, departure day |
|
Morning |
Afternoon |
Relax, or shop and return to the ferry for transfer to Luqa airport |
|