Valletta’s British Legacy: How History Shaped Modern Maltese Flavours

Episode Two of Shane Delia’s Malta transports viewers to Valletta, Malta’s fortified capital, a city steeped in history where the past and present coexist beautifully. Shane uncovers the lingering culinary influence of the British era, a period that introduced new ingredients, techniques, and flavours that Maltese chefs have creatively adapted over generations.

In the episode, Shane explores the city’s streets and markets, discovering local staples like bread-crumbed potato and corned beef patties, a post-war comfort food that showcases how resourcefulness shaped Malta’s culinary identity. He also tastes fig, ricotta, and almond pastries (Qassatat), revealing the blend of Mediterranean sweetness with British-influenced preparation techniques.

Beneath Valletta, Shane visits the Lascaris War Rooms, a labyrinthine WWII bunker, discovering how Malta’s resilience is mirrored in its cuisine, simple, enduring, and ingenious. Above ground, he experiences the city’s modern dining scene, where chefs reinterpret traditional Maltese dishes for contemporary palates, striking a delicate balance between heritage and innovation.

At Maha, this philosophy resonates. Our menu draws inspiration from Malta’s rich tapestry of influences, combining traditional techniques with fresh Australian produce. From hearty, comforting mains to delicate pastries, each dish tells a story, just like the ones Shane uncovers in Valletta.

Watching Episode Two, viewers are reminded that Maltese cuisine is more than recipes, it’s a reflection of history, community, and creativity.