Thriving & Evolving: Meet TRiBE’s Chefs and Their Must-Try Summer Recipe

Words by Passaġġi

Malta’s culinary scene is alive and buzzing thriving and evolving, as Edward Pace Bonello and Gary Falzon describe it. Partners in catering and co-founders of the popular TRiBE eateries, Edward and Gary bring together creative passion and a love for simple, ingredient-driven dishes that elevate comfort food to a new level.

From Edward’s innovative Speculoos bloom pancake to Gary’s flavour-packed ġbejna ravioli, their culinary partnership has made waves in the local food scene. But today, we’re spotlighting a seasonal favourite that perfectly captures the essence of summer  and it’s guaranteed to impress on any plate.

 

Try TRiBE’s Burrata with Frangelico-Poached Peaches, Parma Ham & Crispy Basil

This stunning dish balances creamy burrata, sweet Frangelico-poached peaches, salty Parma ham, crispy basil, and a spicy sunflower seed crunch a true mouthful in every sense.

Serves 1

Ingredients:

  • 1 burrata

  • 3 slices Parma ham

  • 2 peaches (quartered and torched)

  • 6 basil leaves (deep fried)

  • Handful of sunflower seeds

For poaching the peaches:

  • 2 peaches

  • 170ml Frangelico liqueur

  • 340ml water

  • 85g sugar

  • 1 cinnamon stick

For spicy sunflower seeds:

  • 100g sunflower seeds

  • 10ml olive oil

  • 5g smoked paprika

  • 2g cayenne pepper

  • 2g garlic powder

  • 2g onion powder

  • Salt to taste

Method:

  1. In a pan, combine Frangelico, water, sugar, and cinnamon stick. Heat on medium, stirring occasionally until sugar dissolves. Strain and chill the poaching liquid.

  2. Halve and pit the peaches. Place them in a sous vide bag with the cooled poaching liquid. Vacuum seal and cook in a 55°C water bath for 15 minutes. Cool immediately in iced water.

  3. Mix sunflower seeds with olive oil, smoked paprika, cayenne, garlic powder, onion powder, and salt. Toast in a 180°C oven for 5 minutes or until golden.

  4. Plate burrata alongside Parma ham, torched peach quarters, and deep-fried basil leaves. Scatter the spicy sunflower seeds over a slice of sourdough bread for the perfect finishing touch.

Whether you’re hosting a summer brunch or want to impress with a fresh, vibrant dish, this recipe from TRiBE captures the best of local ingredients with a creative twist. Give it a try and taste the evolving flavours of Malta.