Archives for March, 2017

24 Mar 2017

The Meat Academy #2

Date: 20th March 2017

Venue: AppleCore Foods Premises

Purpose: Irish Lamb Tasting

Highlight: Visit by the Irish Minister of State, Ms. Catherine Byrne and the Irish Ambassador for Malta, Mr. Padraig Mac Coscair

As an import/distribution and marketing food and beverage company, AppleCore Foods strive to offer their esteemed clients the best of the best. The Meat Academy Event was the second event of its type where clients were invited for an evening of Irish lamb tasting as prepared and cooked by Chef Christopher Gherxi. Nicolas Ranninger, Market Manager for Italy, Switzerland and Malta from the Irish Food Board – Bord Bia together with a representative from Irish Country Meats, Matthew O’Connor gave a short presentation about Irish lamb as an introduction to the event.

During this event AppleCore Foods sampled various lamb cuts from  Irish Country Meats which is the specialist lamb and sheep meat processing division of Slaney Foods, a subsidiary of the Linden Food Group.

It was with great pleasure that the Irish Minister of State, Ms. Catherine Byrne attended this event and gave a short speech about the love of the country side and the well being of how the animals are cared for by the farmers to make sure that the consumer receives the best quality Ireland can offer. H.E. the Irish Ambassador for Malta, Mr. Patrick Mac Coscair accompanied the Irish Minister of State for this event.

Irish food and beverage exports to Malta have reached €12 million in 2016, up by 4% when compared to the previous year. Specifically Irish lamb exports to Malta have double in 2016.

Antoinette Stellini Director of Sales was pleased to comment that AppleCore Foods customers are always offered premium quality products and the Meat Academy event serving Irish Country Meats lamb is a clear example of the way ‘we do business’.


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14 Mar 2017

The Arla Malta Pizza Challenge 2017


Date: 26 – 29 May 2017

Venue: Valletta Waterfront, Malta

Participants will have 4 Pizza Categories to choose from. The more the participation the higher the chance of winning the GRAND PRIZE. The 4 categories are below:



Category 1: Pizza Classica (Friday and Saturday)PizzaChallenge2017_Challenges1

The aim of this category is to capture the classic pizza’s old-school technique, yet reinventing it in a modern interpretation. In the Pizza Classica category, we will see the following six variations:

  1. Margherita (tomato sauce, basil, mozzarella)
  1. Capricciosa (tomato sauce, mozzarella, ham, mushrooms, artichoke, olives)
  1. Diavola (tomato sauce, mozzarella, spiced salami)
  1. Prosciuto e Funghi (tomato sauce, mozzarella, ham, mushrooms)
  1. Frutti di Mare (tomato sauce, sea food, seasonings)

6. Quattro Formaggi (mozzarella, gorgonzola, parmiggiano/grana)

The basic ingredients are essential to replicate a classic pizza. Each participant must use the basic ingredients that define a classic pizza, but can also add a personal touch. For instance, once can use mozzarella di bufala, grilled artichoke, kalamata olives, a variety of spicy salami, different species of mushrooms, fresh or frozen sea food, a variety of cheeses etc.

The participants must provide their own ingredients with the exception of the mozzarella. ARLA mozzarella will be provided by the organisers.

Participants are also allowed to add other ingredients that reflect their own tastes, culture and imagination, always keeping in mind the basic ingredients.

When it comes to the dough, each participant must make their own, using their personal choice of ingredients. Judges in this category will be looking for a modern and interesting interpretation of the classic pizza.

Each participant has 10 minutes to create one great replica of the Pizza Classica. Evaluation criteria: Presentation 25 points | Taste 55 points | Hygiene, technique and skills 20 points.


Category 2: Pizza Creativa (Friday and Saturday)PizzaChallenge2017_Challenges2

This category brings together pizzaioli from different culinary experiences, in a fun and creative way. Each participant is expected to excel in creativity, innovation, intuition and personality in their creation.

Each participant must make their own preferred kind of dough, using their personal choice of ingredients and the final product can be presented in any shape they desire (round, square, star-shaped, calzone, etc.) Pizza dessert is also included in this category.

The participants must provide their own ingredients with the exception of the mozzarella. ARLA mozzarella will be provided by the organisers.

Evaluation criteria: Presentation 20 points | Taste 30 points | Creativity 30 points | Hygiene, technique and skills 20 points. Each participant has 10 minutes to bring one astonishing creation to life.


Category 3: Black Pizza Box (Friday and Saturday)PizzaChallenge2017_Challenges3

A new intriguing category within the Arla Malta Pizza Challenge, full of fun and personality. Each participant selects a random envelope each containing a unique number. A Black Box with surprise ingredients in it, will be assigned to them according to the number that would have been picked.

The Black Box consists of 7 distinct ingredients. Each Black Box has no identical ingredients, therefore each box is unique.

Each participant must make their own preferred kind of pizza using their own dough, using their personal choice of ingredients and the ingredients found in the black box. With regards to the sauce, they prepare two kinds of sauces (red sauce, white sauce, or green sauce etc). The choice of sauce must be stated in the application for the Arla Malta Pizza Challenge.

Evaluation criteria: Presentation 20 points | Taste 35 points | Use of ingredients 25 points | Hygiene, technique and skills 20 points. Each participant has 10 minutes to make one pizza.

Note: The jury will consider the amount of ingredients used from the Black Box and how they were used to achieve the final product.

Category 4: The Dough Kneading Challenge (Monday Morning)

The aim of this category is to create great dough, using just your hands, technique and basic ingredients: flour, water, salt, olive oil and yeast. The ingredients will be provided by the event organisers.

All the dough created in this category will be donated to charity.

Each competitor must use no more or less than 5kg of flour in total (either one type of flour or mixed). The amount of water, salt, yeast and olive oil can be adjusted by the participant according to their preference.

Evaluation criteria:

Speed – total time used up until the finished product is produced (20 points)
Quality – the quality of the dough is evaluated by the texture of dough, taste and technique (30 points)
Creativity – each competitor can choose from a range of flour, a maximum of 2 types of flour, which will determinate the level of creativity (25 points)
Final product – the baking (25 points)


General Guidelines

Each participant will be assessed throughout the competition by the Oven Judge and Technical Director appointed by the organiser.

Each participant must wear a professional uniform (chef jacket, chef trousers and chef hat and apron). These could be part of the company uniform that the participant represents, or they can also choose to wear the official uniform that is provided.

Each participant will be evaluated by an international commission of experts.

Each participant can benefit from complimentary professional advice of the Technical Director as well as the full jury, up to 50 minutes from the beginning of competition and 1 hour after competition ends.

Each participant can use the tools provided by the organiser, (knives, tomato spoons, spatulas etc.), or can use their own.

Where participants can use their own ingredients, this applies for all ingredients except for mozzarella. This should be exclusive to Arla.

In case of emergency, each competitor can ask for help from the organiser.

Each participant can be assisted by an another person when they present the pizza in the front of jury, but not during of competition.

The competition will be held in a public place in the presence of the public.





Please view registration form here.

A fee of €10 per challenge will apply and is not refundable.
Closing date for applications: 20th May 2015

For more information contact Apple Core Foods offices on 23850729 or send an email on