And this was my favourite course in the Michelin-starred restaurant Noni in Malta — something that looked like an egg, but was actually something completely different. Chef Jonathan Brincat used molecular gastronomy to create ‘an egg’ which was actually an oval created from local sheep’s yoghurt, with a ‘yolk’ inside made of mandarin, sitting on a bed of chamomile and citrus honey. The surprise, and taste, made the trip to Malta worthwhile on their own!
#wttcorg #visitmalta #macarthursdaughters@allenandunwin #nonimalta
