Blog Archieve

Archive for May, 2009

The super marketing strategy of maltalunch

Sunday, May 24th, 2009

Admit that you feel a part of the maltalunch community when you’ve just written your first restaurant review, that’s why I’m no longer writing the review myself but let YOU stand for the content. Not is it only easier for me, but lets the whole Malta community of restaurant visitors share their experience, and not only mine so often sarcastic view on things.

I don’t do any advertising for this site, I’ve tried some well targeted facebook PPC (Pay Per Click) ads, but soon realized that those will have my out of business in no time. Instead, I use tools such as twitter, the facebook group, but most important my restaurant visits to engage in a conversation about maltalunch. Good ideas spread!

Now go on and make us both a favor and buy Seth Godin’s Permission marketing from my Amazon.com affiliate store. I’ll promise that the 15% rev share I get will be invested in this site.

Seth Godin Permission Marketing

Seth Godin Permission Marketing

Get your fundamentals in place before you do advertising

Friday, May 22nd, 2009

About a week ago I received a promotion newsletter from TEMPAsian and the Palace Hotel, well unfortunately they insist on sending it as 2Mb jpg images so I couldn’t actually read it. However, I’m sure it was nothing in it for me but just another “hey, we got a special Sunday menu”.

Anyway, as the top floor restaurant have this amazing outdoor terrace with stunning views over the whole island I decided to take my girl out for a romantic dinner. Picker up the phone to make a booking: “…possible to get a table outside on the terrace?”

– Well, sir, the terrace area is not yet fully operational?

When we arrived we saw a couple sitting outside dining. It had to be a table outside or else we’ll go somewhere else. “Mela… earlier today it was windy… hence I told you it was not fully operational”

Windy? It has been 31 degrees and not even a candle would flicker on the heights of Melliha. Maybe, just a very wild guess, it is so that it’s just so much more convenient for the staff to serve patrons inside. Anyway, just a hot tip for your restaurant, you have Malta’s best ninth floor terrace… you should use it and it will have way better ROI than your 2Mb image newsletters.

Inspired Indian Flavors for the Contemporary Kitchen

Friday, May 22nd, 2009

Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen provides a personal look at modern Indian cooking, showcasing new versions of her native cuisine that pay homage to tradition but also acknowledge the everyday lifestyle of India today.

While Bhide’s recipes use authentic spices and techniques, she departs from the stereotype of complicated meals that take hours to prepare. Her recipes focus on spices and flavor, spanning the gamut of Indian cuisine. She also includes recipes for meat, rice, breads and desserts. Highlights include coriander-and-fennel crusted lamb chops, curried scallops, and onion bread stir-fry.

Scattered throughout are personal stories on a variety of subjects, including a visit to Vaishno Devi Maa’s Temple and recollections of a meal prepared by grand master Indian chef Imtiaz Qureshi. Bhide also provides a detailed spice pantry section and an insider’s guide to time- and labor-saving ingredients. The author offers a refreshing look at the diverse and changing cuisine of India, with a new perspective that will be embraced by Indian food lovers everywhere.

Happy Days with the Naked Chef

Friday, May 22nd, 2009

Jamie Oliver’s third cookbook doesn’t disappoint! Fans of his previous two cookbooks will be pleased with his latest offering which showcases Jamie’s signature fare:  fresh, snappy, elegant dishes that are actually very doable in your own kitchen. Chapters cover salads, soups, pasta, fish, meats, breads, desserts, as well as some welcome sections highlighting roasted veggies, some fun options for cooking for and with kids, beverages (soft and hard), “Quick Fixes” which covers fast ways to prepare your favorite basic entrees, and “Comfort Grub” – an international jaunt through a selection of hearty, homey comfort foods.

Aside from the great recipes and sharp photography, Jamie’s charm, zest for life, and pure appreciation of food shine through on every page. Although I have known folks who cringe at Jamie’s cavalier “handful of this, heap of that ” style of measuring, I found that he has grown a little less ambiguous as time goes on and the recipes in this book reflect that growth and precision.

Another small thing I found very helpful (as the wife of a vegan): the index of the book kindly flags vegetarian dishes, making it easy to sort quickly through options for restricted diets. Whether you’re an old fan of Jamie’s shows or a new convert, this is a great addition to any kitchen library.

From $25.51 on Amazon.com

Love Cappuccino

Sunday, May 17th, 2009

Saturday morning Cappuccino at Fresco’s

frescos-cappucciono