I have a soft spot for two hotels in Malta: the Corinthia Palace and The Phoenicia although the latter somewhat spoilt its lounge with a rustic wall and that huge bar in the middle. Both exude class as opposed to some of the newer temples to tourism which are mostly designed for holiday makers of the bucket-and- spade variety. Thank goodness for them, too, of course,  as tourism is doing better than ever. Then there are the boutique hotels.  But that's another story.

My sister No 2 had their wedding dinner at the Corinthia Palace - the Villa Refalo side - some 42 years ago. Trout was flown out especially for the occasion. There were some 40 of us and the ladies on her husband's side wore mantillias since they are Spanish.  I was the sole bridesmaid and remember dieting for several weeks before without much success. Still I was a size 12 then and inspite of my illusions I know I shall never get back to that size again.   

Years later, one of my nephews managed to purchase a brochure of the Corinthia Palace in its early days from somewhere on the internet , a piece of nostalgia which their sons can now enjoy.  So with all this in mind, I set off to the launch of the summer kitchen at the Corinthia Palace a week or so ago. I was there when it was still light and we stayed on until the stars were blazing. Truly this outdoor space with its pool and trees, topiary and flower beds is a bit of heaven in the summer months when there is barely any greenery left in this parched land of ours.

At pre-prandial drinks I spoke to Zoran Crncevic, brand manager at Charles Grech. I asked him why it is that the only Portughese wine I could find at Christmas was Matheus. He assured me that they have a good selection of Portughese wine so I shall have to try again. Matthew Cuomo, manager of the Wines Division at P. Cutajar, told me of the wine partnership with the two companies - P. Cutajar and Charles Grech in which the Corinthia Palace had recently entered. Throughout the course of the evening executive chef Stefan Hogan and the two young men, with great competence,  gave short explanations of the dishes and wines served. And believe me there was plenty to say. It was impossible to try everything as dish upon delicious dish were placed before us.

My favourites were:  the mixed bruschetta which provided us with sustenance to line our stomachs. The kitchen brigade created something different  to the usual tomato and olive oil variety which has become standard in most restaurants. I loved the frittomisto with lemon mayo and parsley; the tagliatelle with ragu, mushrooms, pancetta affumicata and cream; the artichoke, pea, quinoa and summer herb salad with a lime dressing which is ideal for vegetarians. I was introduced to quinoa in New York by a friend of my youngest, a competent architect who had to flee from her native Iran many years ago, with her husband and son, because they were persecuting Bahais.

I see that now quinoa is available on the local market.

I loved the lamb although pink meat is not for me but Stefan very obligingly sent it back to be cooked further so I could really enjoy it. I saw my neighbours enjoying their striploin or their rib-eye and relishing every mouthful.  I am afraid I don't have any moral scruples about killing and eating animals although I certainly do not believe in killing birds for mere pleasure and am still disappointed with the outcome of the referendum.

There was plenty of lovely wine but I especially remember the dessert wine we drank which was Martini Royal (bianco) which I suppose, would also make an excellent cocktail especially of a summer's day.

When it came to desserts we were really spoilt for choice and I particularly enjoyed the trifle served in mini pots.

It was Isabelle Warrington's birthday and Stefan and his team had made a lovely birthday cake for her. And so the evening drew to a close and I went back to my car trying not to count the calories I had consumed that evening. But it was worthwhile, I told myself. I don't mind getting fat on good food.