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Rachel Zammit Cutajar
Rachel Zammit Cutajar graduated in economics from the University of Malta, but her love of horses led her to acquiring a degree in equine science from the University of Portsmouth, before joining MaltaToday in 2010.
Articles by this author
Officially yoghurt is simply milk curdled by bacteria, where lactose is turned into lactic acid giving the milk the familiar curd-like consistency with a tart flavour.
Many of my friends make a mean plate of pasta so going to a restaurant for pasta is always risky business. What’s the point of paying restaurant prices for something we can...
Travel
14 May 2012, 12:00am
Gourmet
4 May 2012, 12:00am
Restaurants
30 April 2012, 12:00am
National
25 April 2012, 12:00am
Gourmet
23 April 2012, 12:00am
Restaurants
17 April 2012, 12:00am
Restaurants
17 April 2012, 12:00am
Gourmet
17 April 2012, 12:00am
Travel
17 April 2012, 12:00am
Travel
17 April 2012, 12:00am
Gourmet
5 April 2012, 12:00am
Restaurants
5 April 2012, 12:00am
