Words almost fail me when trying to describe the wonderful event I attended last Saturday. Abraham’s Sax Under The Stars was held at the Salt Pans in Xwejni, Gozo. It was the second edition (there was a similar event held last year). This year it was apparently sold out pretty quickly. I wasn’t too surprised, few events are as unique as this one.
The salt pans in Gozo is already one of the most unique locations for an event that I’ve ever seen , even internationally, now picture the salt pans and an all-white setting and dress code, a band playing, waiters dressed in white and black serving the most delicious appetisers and gorgeously set tables, all white again of course waiting to seat you through a 4 course meal. I felt as though I were in a dream
The location and setting was a huge highlight but the food was also absolutely delicious. The list of appetisers included freshly made prawn nigiri with sea-urchin dressing, pork bao buns, parmesan risotto, gbejna and rosemary mini sandwiches and much more – 10 items, of which I had 2 or 3 of each – guilty but not sorry. These dishes were accompanied by a lovely 2017 Sunny Bay Rosé from Cotes de Provence. Interestingly enough, the owner of the company, Camille Ducellier was also present at the event as was Matthieau Blanvillain – Responsible for Diva Bordeaux Worldwide.
All the food was prepared by Chef George Borg and all the wines were chosen and paired by Fabien Etienne – Wine Consultant.
Dinner started at about 9pm. It included wine pairings for every course and really generous portions. My favourite was the meagre, the combination of the delicious tender meagre with the crispy chorizo was pretty startling. Another really interesting dish was the gbejna desert – who would have thought!
This was the menu or should I say feast, everything was perfectly exquisite.
Starter Salted Black meagre slow cooked in milk with crushed potatoes, chorizo, crispy basil, tomato and thyme vinaigrette 2017 Château de Fayolle, Bergerac ''White'' South West of France Main Course Island Pork cooked three ways with cauliflower puree, wilted baby spinach and ravigote sauce 2015 Château Mangot, Saint-Emilion Grand Cru, Bordeaux, France Cheese platter Pecorino Trebione, Occelli Bacche Rosse, Toma Nostrale 2015 Château La Brande, Castillon Côtes de Bordeaux, France Dessert Gbejna cheese cake, Mango and passion fruit compote, oat and honey crumble 2012 Malvasia delle Lipari, Passito, Cantine Colosi, Sicily, Italy Coffee, Grappa, Liquers & Chocolates
Dress – Miss Selfridge
Hair – Toni & Guy Malta
Makeup – Chris Attard @ Franks
Bag – Furla
All Photos by Kurt Paris