Kev, in case you (and The Telegraph) didn’t know, small-scale oil producers also have “pre-packaged, factory bottles with a tamper-proof dispensing nozzle and labelling”. The crucial terms here are “tamper-proof” and “labelling”.
Definitely the case, Paddling Duck. I just cannot get into the site on Go 3G. I was informed that my complaint will be looked into immediately, 5 days ago.
Today I accused them of ‘”illegal blocking of a website”. GO is absolute crap, slow connection and now this. What can we do, Daphne?
I called GO and was told that their device worked perfectly. They blamed it to my device or my Sim card. Tried my mom’s and dad’s GO lines too and didn’t work either. Placed my SIM into the following devices:
– Google Nexus 4
– iPad 2 via Tethering
– Samsung Galaxy Ace
– Blackberry Bold 8250.
No luck with any of them. Anyway, they told me to go to one of their outlets with a technical counter (Naxxar or Birkirkara I believe) so that they’ll investigate the matter.
EU to ban olive oil jugs from restaurants as part of its long-term aim of reining in the artisan food industry under corporate rule:
http://www.telegraph.co.uk/news/worldnews/europe/eu/10064787/EU-to-ban-olive-oil-jugs-from-restaurants.html
Kev, in case you (and The Telegraph) didn’t know, small-scale oil producers also have “pre-packaged, factory bottles with a tamper-proof dispensing nozzle and labelling”. The crucial terms here are “tamper-proof” and “labelling”.
There are other justifications, Antoine, if you care to look for them and go full circle. But I happen to know what I’m talking about.
Necessity is the mother of invention – http://www.dailymail.co.uk/news/article-2326864/Bread-omelette-fish-rice-The-ingenious-unappetising-recipes-kept-Home-Front-fed-World-War-Two.html
Just a little observation, is it just me that or is it impossible to view your blog on a Go Mobile 3G connection?
[Daphne – Lots of people seem to be having that problem.]
Definitely the case, Paddling Duck. I just cannot get into the site on Go 3G. I was informed that my complaint will be looked into immediately, 5 days ago.
Today I accused them of ‘”illegal blocking of a website”. GO is absolute crap, slow connection and now this. What can we do, Daphne?
I do not have any problem accessing your blog thru a Go Mobile 3G.
I had been thinking I messed some proxy or setting.
I called GO and was told that their device worked perfectly. They blamed it to my device or my Sim card. Tried my mom’s and dad’s GO lines too and didn’t work either. Placed my SIM into the following devices:
– Google Nexus 4
– iPad 2 via Tethering
– Samsung Galaxy Ace
– Blackberry Bold 8250.
No luck with any of them. Anyway, they told me to go to one of their outlets with a technical counter (Naxxar or Birkirkara I believe) so that they’ll investigate the matter.
They’re having us on. Prats.
Some days ago the free Wifi at Mater Dei also didn’t seem to allow me to access your site Daphne.
I have no idea whether that is a permanent arrangement or whether it was just a glitch. I’ll try it again when I’m there though.
Fantastic as always,will be trying out some strawberry tarts soon.
Fish baked in salt. Great.
Food at its absolute finest.
Also very beautiful photos, as always.
Alas, I missed it! Is it possible to purchase a copy? Thanks.
[Daphne – Yes. Please ring 21 345 888 and ask for Christine.]
Is it possible to get a copy sent abroad? It is the only publication I miss from Malta.
[Daphne – There is no subscription service. You would have to get a friend or family member to do that for you.]
Great idea for the asparagus quiche, love it. Asparagus always makes your dish look like you made a big effort.
Loved it! To be mailed off to my troops in Canada tomorrow.
So now you’re distributing food porn. Really, Harry.
Is an app still in the pipeline?
Nice food displayed on very colourful crockery, Daphne.
The cutlery is absolutely lovely. Well done!
You surely have very nice tastes.
Oh and the food looks scrumptuous! Well done to those top chefs too. They also deserve my acknowledgements.
Brava Daphne!
May I suggest that you find for us, Taste Magazine readers, a good simple unadulterated recipe of “Bebbux bl-aljoli”?