Centre Travel

Del Borgo wine bar is renowned throughout Malta as being one of the coolest places to hang out. The food menu offers traditional wine bar favourites, with a Maltese touch. There are some well-loved dishes like ravjul, hobza mimlija Maltija and more. Del Borgo have over 500 wines to choose from. Del Borgo, St. Domenic Street, Birgu T: +356 2180 3710 +356 9928 0000

Discover the charming landscape around the city of Valkenburg. You'll pass green hills, fertile fields and meadows full of fruit trees. In the west of Aachen, you'll cross the "green" border of t Netherlands along former smuggle paths. After 35 km biking along fleat routes you will arrive in the cultural and historical city of Maastricht. WIENRADEL Weststr, 7 52074 Aachen T: 02 41/87 62 62 F: 02 41/87 53 07 info@weinradel.de

Discover the charming landscape around the city of Valkenburg. You'll pass green hills, fertile fields and meadows full of fruit trees. In the west of Aachen, you'll cross the "green" border of t Netherlands along former smuggle paths. After 35 km biking along fleat routes you will arrive in the cultural and historical city of Maastricht. WIENRADEL Weststr, 7 52074 Aachen T: 02 41/87 62 62 F: 02 41/87 53 07 info@weinradel.de

A traditional ale house, which has been the meeting place of Faversham gentry for centuries. With 8 en-suite bedrooms, a superb family beer garden and restaurant. The Sun Inn, Faversham T: 01795 535098 www.sunfaversham.co.uk

A traditional ale house, which has been the meeting place of Faversham gentry for centuries. With 8 en-suite bedrooms, a superb family beer garden and restaurant. The Sun Inn, Faversham T: 01795 535098 www.sunfaversham.co.uk

The Marine Hotel, which sits on the Tankerton cliffs is a popular, friendly 'local' as well as top class hotel for visitors - offering a choice of 31 en-suite bedrooms (20 with sea view). The Marine Hotel, Tankerton T: 01227 272672 www.marinewhistable.co.uk

The Marine Hotel, which sits on the Tankerton cliffs is a popular, friendly 'local' as well as top class hotel for visitors - offering a choice of 31 en-suite bedrooms (20 with sea view). The Marine Hotel, Tankerton T: 01227 272672 www.marinewhistable.co.uk

Shortcrust Pastry. Filling: 4 oz potatoes, peeled and finely diced 2 oz peas 4 oz carrots, peeled and grated 4 oz cheese, grated On a lightly floured surface roll the pastry into a pie dish. Put the prepared filling. Cover with pastry and prick with fork. Bake in a hot oven Gas mark 5 until golden brown.

Makes about 6 lbs. 1/4 lb brown sugar 1/2 sultanas, currants, candied peel 1 lb raisins. 1/4 lb vegetable suet 1/4 level teaspoon nutmeg, groung ginger and mixed spice. 6 oz blanched almonds 1 large cooking apple The juice of 4 lemons 1/4 pint sherry Mix together the sugar, sultanas, currants, raisins, candied peel, suet,spices and almonds in a bowl. Peel, core and chop apple and add to other ingredients. Using the coarsest disc of a mincer, mince all ingredients. Stir in the lemon juice and sherry to make a stiff consistency. Wash and dry jars, pack the mincemeat pressing it down well so no bubbles are visible. Cover with waxed paper rounds, then wax side down. Do not use for at least two weeks for the flavour to mellow.

Mix together equal quantities of diced boiled potatoes, diced cooked ham, diced cheese. Stir in salad cream. Serve the salad with some greens and bread.

Serves 1 3 dessertspoons Whisky 2 level teaspoons brown sugar Freshly made strong coffee Double Cream Heat a stemmed glass in hot water, then wipe . Spoon the whiskey, stir in the sugar, then fill the glass less 1 inch from the rim with hot coffee. Stir until sugar is dissolved then with the tip of a teaspoon in the coffee , pour the cream over the back so that it floats on the surface of the coffee about half an inch thick. Serve at once.

Makes about 6 lbs. 3 lb plums 10 tablespoons water 3 lb preserving sugar A knob of butter Wash the plums, cut them in half and remove the stone. Put the plums into a pan with the water and simmer for 15 to 20 minutes, or until fruit is tender. Add sugar and stir until every grain has dissolved, then boil rapidly for 12 to 15 minutes. Stir in the butter. Leave the jam for about 15 minutes so that the fruit is evenly dispersed. Pour int warm sterilized jars, seal, label and store.

175 g margarine 175 g sugar 225 g plain flour 1 1/2 level teaspoons baking powder 3 eggs 2 tablespoons milk 75 g walnuts, chopped Coffee Icing 50 g margarine 3 tablespoons milk 225 g seived icing sugar A few drops coffee essence 75 g walnuts, chopped and halved to decorate Place all ingredients in a mixing bowl, beat until mixed. Place mixture in a greased and lined 17.5 cm round cake tin. bake in the centre of a pre-heated oven Gas Mark 3 for about 1 3/4hr. Leave in tin to cool. Icing: Place all ingredients in a bowl over a saucepan of hot water. Stir until mixture is smooth and glossy. Remove from heat and leave until cold. Beat well until thick. Spread over the sides of the cake and roll in the chopped nuts. Spread and pipe remaining icing over the top of the cake and decorate with walnut halves.

Camping Les Huttins ** M.Morel 74500 Amphion (4 Km) T: 04 50 70 03 09 E: campingleshuttins@club-internet.fr

Camping Les Huttins ** M.Morel 74500 Amphion (4 Km) T: 04 50 70 03 09 E: campingleshuttins@club-internet.fr

Pastry: 130 g flour 80 g melted butter 3 pinches salt 5 tablespoons water. Filling: 2 eggs 2 egg yolks 1 tablespoon cornflour 120g sugar pinch of salt pinch of vanilla 300 g halved and pitted 200 ml white wine 30 g butter Method: Pastry: sift the flour in a bowl. Add the butter, salt and water and work quickly into a dough. Wrap in foil and leave to rest in a cool place for at least 1/2 hour. Filling: Mix the eggs and egg yolks with the cornflour, sugar , salt and cinnamon and vanilla, stir until mixture is foamy. Add these with the grapes and white wine. Pour onto the dough. Bake into a heated oven at 200C/ Gas Mark 6 for 30 - 35 minutes.

1 kg rabbit, cut into pieces 2 tbs butter 100g lean, diced bacon 1 onion, sliced 1 carrot, sliced 2 cloves garlic, pressed 1 bay leaf 1 1/4 cup red wine 1/3 cup stock 3 - 4 sage leaves Brown the pieces of rabbit together with the bacon. Add the carrot, onion and garlic. Add the bay leaf and the wine. Let simmer over a low heat, about an hour, turning the meat from time to time. Add the stock, if you want a lot of sauce, some tomato paste. A few dried mushrooms( soaked in water before) will make the dish more tasty.

25 g low-fat margarine 175 g onion, skinned and chopped 125 g green pepper, deseeded and chopped 225 g broccoli florets 10 ml paprika 15 ml plain flour 50 ml dry white wine 50 ml light stock 225 g tomatoes, chopped 15 ml tomato puree' 5 ml dried basil 1 clove garlic, skinned and crushed 450 g haddock fillets, skinned and cut into 5 cm pieces In a flameproof casserole, melt the margarine, add onion, pepper and broccoli and stir-fry. Then add the paprika and flour and cook for a minute, stir , then add the wine, stock, tomatoes, tomato puree', basil, garlic and seasonings and bring to the boil. Add the fish, cover lightly. Cook in oven 170 Gas Mark3 until fis is tender.

A traditional brewery that will unveil its production techiniques to you. A guided tour of the brewery is followed by a tasting of the beers brewed there. La Gauloise(pale, dark and amber versions),Saison Regal, Triple Moine, Blanche de Namur, Saint-Benoit (pale and dark), Deugniet, Bocq Christmas, Applebocq and Redbocq. Brassiere Du Bocq Rue de la Brassiere, 4 5530 Purnode (Yvoir) T: +32 (0)82 61 07 80/90 E: visite@bocq.be W: www.bocq.be

A traditional brewery that will unveil its production techiniques to you. A guided tour of the brewery is followed by a tasting of the beers brewed there. La Gauloise(pale, dark and amber versions),Saison Regal, Triple Moine, Blanche de Namur, Saint-Benoit (pale and dark), Deugniet, Bocq Christmas, Applebocq and Redbocq. Brassiere Du Bocq Rue de la Brassiere, 4 5530 Purnode (Yvoir) T: +32 (0)82 61 07 80/90 E: visite@bocq.be W: www.bocq.be

Lake fed from mineral springs with sandy beach, swimming and fishing. Lac de Cherapont Gouvy T: +32 (0)80 51 70 82 E: cherapont@skynet.be W: www.cherapont.be

Lake fed from mineral springs with sandy beach, swimming and fishing. Lac de Cherapont Gouvy T: +32 (0)80 51 70 82 E: cherapont@skynet.be W: www.cherapont.be

Onestep Climbing, Nature Walks, Mountain-Biking, Orienteering, Parachuting, Diving. Rue de la Foret, 6900 Champlon T: +32 (0) 84 32 32 14 M: +32 (0) 498 10 17 43 W: www.onestep.be E: info@onestep.be

Onestep Climbing, Nature Walks, Mountain-Biking, Orienteering, Parachuting, Diving. Rue de la Foret, 6900 Champlon T: +32 (0) 84 32 32 14 M: +32 (0) 498 10 17 43 W: www.onestep.be E: info@onestep.be

Welcome to the world of ostriches as well as rheas and emus. You will getr to know more about these strange birds. You can also sample ostrich meat products and see items made of ostrich skin and eggs. 3 kms south of Bray-Dunes 211, route d'Uxem, Ghyvelde T: 00 33 (0)3 28 26 04 05 www.le-camelus.com

Welcome to the world of ostriches as well as rheas and emus. You will getr to know more about these strange birds. You can also sample ostrich meat products and see items made of ostrich skin and eggs. 3 kms south of Bray-Dunes 211, route d'Uxem, Ghyvelde T: 00 33 (0)3 28 26 04 05 www.le-camelus.com

A traditional seaside resort with a pleasant town centre. The resort's white chalk cliffs are Etretat's best known feature and the coastal walks boast breathtaking views. Place Maurice Guillard, 76790 Etretat T: 00 33 (0)2 35 29 96 73 F: 00 33 (0)2 35 28 87 20 E: ot.etretat@wanadoo.fr www.etretat.net

A traditional seaside resort with a pleasant town centre. The resort's white chalk cliffs are Etretat's best known feature and the coastal walks boast breathtaking views. Place Maurice Guillard, 76790 Etretat T: 00 33 (0)2 35 29 96 73 F: 00 33 (0)2 35 28 87 20 E: ot.etretat@wanadoo.fr www.etretat.net

Camembert, a beautiful rural village, is the birthplace of Camembert cheese and its founder is Marie Harel. Maison du Camembert, 61120 Camembert T: 00 33 (0)2 33 12 10 37 F: 00 33 (0) 2 33 36 95 96

Camembert, a beautiful rural village, is the birthplace of Camembert cheese and its founder is Marie Harel. Maison du Camembert, 61120 Camembert T: 00 33 (0)2 33 12 10 37 F: 00 33 (0) 2 33 36 95 96

4 medium potatoes: boiled in their skins. Peel and slice them while still warm, season with salt and pepper. 1 large onion: slice very thinly. In a bowl mix the potatoes and onion, add olive oil and a little wine vinegar. About an hour before serving, mix the tunny fish, in chunks. Garnish the dish with capers.

Wash and drain about 200g firm white mushrooms. Thinly slice them and put in a bowl with olive oil, pepper and a little lemon juice. Add a scrap of garlic (optional). Just before serving you can season with salt and pepper.

2 lbs green figs 3/4 lb sugar The grated peel and juice of 2 lemons Put all ingredients into a pan and cook for about 1 1/2 hours.

Squid Preserved in Oil Clean the squid in the usual way and cut into rings. Drop them into boiling vinegar, and cook for a few minutes. Strain the vinegar. When the squid are cold, put them into jars and cover completely with olive oil. Into each jar, put 1 tablespoon of fresh origano. Cover the jars and leave them for six weeks at least. The fish will lose the acid taste of vinegar and become tender with the oil.

Lo Zingaro Restaurant Wine Bar 64, Republic Street, Valletta Mob: 99408936 Web: www.starwebmalta.com/lozingaro.htm

Lo Zingaro Restaurant Wine Bar 64, Republic Street, Valletta Mob: 99408936 Web: www.starwebmalta.com/lozingaro.htm

Gozo Music Festival to be held at the Gozitano Complex on the 22 nd August 2009 Boney M, Smokie, Dirty South and Femminem Ticket & event info: 99110808/ 99022489 / 99441667 www.gozomusicfestival.com

Animal Ambulance for abandoned animals 24 hour free service T: +356 21224001 Gozo: +356 9947 5199 9980 7067

Biafine : First-aid treatment for sunburns & superficial burns Biafine is safe for adults and young children Available from all Pharmacies T: + 356 27010276

8 th August Same Same .. goes Rookies for Charity Amazonia, Bugibba 15th August Creamfields Malta 2009 Gianpula Fields, Rabat 21st August Ruby & Friends # 64: Alya Napa Europa 2, Sliema 29 th August Contact Night presents 1 Blake Jarell Rabat All Sundays Sunset Sundays Numero Uno, Ta'Qali 29th August Bassfreaks 5 : Scanone Velo Lounge, Floriana G7 Fridays at Gianpula T: +356 797 67 630 W: www.g7events.com

Valletta Waterfront present "Michael Jackson" - Malta Tribute Concert - A night with Malta's biggest bands and artists performing Michael Jackson's greatest hits. AT the Valletta Waterfront Saturday 29th August W: www.xfmmalta.com www.vallettawaterfront.com

Large selection of fresh cutlets, marinade & BBQ sausages. Snow White Meat & Poultry Market Zebbiegh Road, Mgarr (next to Ta' Soldi Restaurant) T: +356 2157 5346 F: +356 9947 5131 W: www.snowwhite.com.mt

Monkey Business - Normandy For a really swinging holiday, head to Cabane Perchee', a cosy treehouse hideway where guests stay in little wooden chalets that nestle amid treetops. Located in the Perche area of Orne, this eco-friendly B&B was built with the utmost respect for the flora and fauna around it, and operates an excellent recycling policy - perfect for green-fingered Francophilies. T: 00 33 2 33 25 57 96 W: www.perchedansleperche.com

Monkey Business - Normandy For a really swinging holiday, head to Cabane Perchee', a cosy treehouse hideway where guests stay in little wooden chalets that nestle amid treetops. Located in the Perche area of Orne, this eco-friendly B&B was built with the utmost respect for the flora and fauna around it, and operates an excellent recycling policy - perfect for green-fingered Francophilies. T: 00 33 2 33 25 57 96 W: www.perchedansleperche.com

Cristal-Peche is an orginasiation through which fishing stewards, nature guides and fishing instructors pass on their knowledge to you. Their shop can supply all the tackle required by beginners and experienced fishermen alike who would like to satisfy their passion by taking part in a beginners' courses or going on accompanied fishing trips. Cristal-Peche T: +32 (0)84 44 44 90 W: www.cristalpeche.be

Cristal-Peche is an orginasiation through which fishing stewards, nature guides and fishing instructors pass on their knowledge to you. Their shop can supply all the tackle required by beginners and experienced fishermen alike who would like to satisfy their passion by taking part in a beginners' courses or going on accompanied fishing trips. Cristal-Peche T: +32 (0)84 44 44 90 W: www.cristalpeche.be

Mielmont Goat Farm & Cheesemakers Rue de Mielmont,1 5190 ONOZ (Jemeppe-sur- Sambre) T: +32 (0)81 43 45 33 E: info@chevrerie.be W: www.chevrerie.be

Mielmont Goat Farm & Cheesemakers Rue de Mielmont,1 5190 ONOZ (Jemeppe-sur- Sambre) T: +32 (0)81 43 45 33 E: info@chevrerie.be W: www.chevrerie.be

Steam Brewery Rue de Marechal,1 7904 Lueze-en-Hainaut (Pipaix) T: +32 (0) 69 66 20 47 E: Brasserie@vapeur.com W: www.vapeur.com

Steam Brewery Rue de Marechal,1 7904 Lueze-en-Hainaut (Pipaix) T: +32 (0) 69 66 20 47 E: Brasserie@vapeur.com W: www.vapeur.com