“I taste a dish before I make it… after all these years, the flavours are all in my head. I know what each component tastes like and how they will work together…”
Being a master in what you do means that your imagination and your reality often intersect. I believe that Chefs like Victor Borg hold the key to the realm of culinary knowledge. His intimidating presence is made even more respectable by his welcoming and encouraging character.
Understanding their character is how you break an artist and get that opportune moment to fully realise what their message is. A moment that shapes that is Under Grain’s fish du jour, Catalogue Entry No. 1.
The Story
Chef Victor Borg created this dish in the Summer of 2024, thinking about the island he calls home.
This dish catalogues 90% local produce in its creation. With every element sourced and selected with thought and intention, the inspiration of this dish is to represent Malta on a plate through the playful tones of red and white symbolising Malta’s national flag.
This dish celebrates local, sustainable, spear-caught and seasonal fish accented with organic produce from Urban Farm and select sourced ingredients such as local Mġarr raspberries, Cantabrian anchovies and Italian mozzarella di bufola. The core of this dish is to extract as much flavour as possible from simple, yet high quality ingredients.
Chef Victor’s philosophy of celebrating bold flavours according to his broad palate allows patrons to experience a unique experience where umami is a consistent feature. Where all elements on a dish offer detail and emotion.
The fish du jour celebrates the arts of ingredient procurement and kitchen technique with plays on texture and temperature. The fish du jour is Chef Victor Borg’s 1st entry into The bajtra Catalogue.
Tasting Notes
The primary achievement of this dish is Chef Victor Borg’s play with temperatures. Temperature plays a role in flavour development and the balance of both hot and cold elements on this dish enhances the spectrum of taste. A technique mastered to elevate flavour; the most vital principle in cooking.
