Marrow

SPRING at DAR IR-RUMMIENA
Marrows, broad beans, lemons, herbs,sheeps milk & strawberries

As usual I’m taking the opportunity to thank you all for your support and giving me the necessity to push my creativity

I’ve had so many discussions about food with my guests these past 3 months and it is inspiring to see people questioning more and more what is inside the food out there.

The reality is that we cannot rely on what is out there and the messages being sold - large companies and producers don’t necessarily have our good health at heart - businesses are there to make money and provide a “service” but FOOD is not a service, it is not a commodity FOOD is life FOOD is power and FOOD is love. I love people telling me how good they felt after eating my food, even though they ate a lot they don’t feel sluggish but nourished.

There has never been a time like this in human history where we are constantly bombarded with ‘food’ or food like items I like to call them. Supermarkets everywhere, billboards, adverts, takeaway services all trying to lure us into a vicious cycle of constant consumption but ultimately the final say is in your hands. Don’t wait to be educated, educate yourself - the information is out there and there are hundreds of local producers who deserve your support, they hold great power even though everything around tries to diminish it!
Love Daniel “il-marrow”

🥖✨ Sourdough Bread Workshop ✨🥖
🍞 🥯 LAST ONES FOR THE SEASON 🥖
23rd & 24th May
I was so nervous about this venture but it has turned out to be so fun and I loved sharing my method for sourdough bread - so I will launching 2 more dates before it gets too hot 🥵
! 🌾
To recap I’ll be sharing a simple, old method I discovered while travelling, one that helps you bake delicious sourdough without stress, waste, or impossible schedules.
Whether you’re a beginner or have tried before and struggled, this class will guide you step-by-step.
⸻
📅 Saturday 23rd & Sunday 24th 2026 10:30AM
📍 Skorba farmhouse at Vincent’s Eco Estate, Mgarr
⸻
🍞 What we’ll learn
✔ Sourdough basics & theory
✔ Types of Flours + tools
✔ My go-to recipe & method
✔ Timings, temperature & baking
✔ Scoring, flavouring & storing
✔ Common mistakes + troubleshooting
⸻
☕ Extra treats
While some bread bakes, you can enjoy a coffee and stroll around this special farm which changed my life, followed by…
✨ Fresh bread tasting with my homemade preserves and some of the farms olive oil ✨
⸻
🧺 What to bring
Just a large mixing bowl + a tea towel and a scale
⸻
💶 Price: €60
Includes:
• Full workshop
• Sourdough starter kit + instructions
• Tasting experience
⏳ Duration: approx. 3–4 hours
⸻
📩 Message me to reserve your place — spots are limited!
sourdoughbread workshopsmalta
📷 by

A few days away from noise

It’s funny how we take the noise around us for granted, like it’s meant to be there. A constant part of our lives, but once we experience the quietness of nature away from the phone, cars, people, buildings etc… - your mind resets to its natural state - because the world we live in is not natural.

In the quietness of the Sardinian countryside, I reconnected with myself, with nature and with beautiful like minded souls, vittoria and Antonio as well as other travellers searching for something deeper - it’s amazing that I still reap the benefits of the Workaway experience of 3 years ago.

In the stillness I also had some time to appreciate the work I had done on the book and actually re read the journals in the Sardinian chapter. Gifting the book to the host family was a truly special moment!

Now back home with new ideas, a fresh mind and NEW MENU!

Daniel “il-marrow”

FIRST EVER WORKSHOP 🔥 🥖

Yesterday was a new chapter in my career, one where I shared the skills and methods I’ve learnt to make delicious sourdough bread!

I was a little nervous initially had a little clerical errors and ended up with more People there 🤣 but it all went smoothly after that and I enjoyed seeing people so interested to learn!! And people who have been following me for years now !

What completed the experience was definitely the stunning location The place where my first book was born and the place where I began my cooking journey - it made it that little more special to me and the participants!

This morning I woke up to messages and photos of participants happy with their breads, looking forward to have it with some olive oil, gbejna and broad beans - the ultimate simple and sophisticated meal!

Looking forward to the second workshop next Saturday !

Lots of love and light



Daniel
“Il-marrow”

Hellooooo fellow foodies !!! 🐣
For next week I have decided to carefully tailor the menu based on the traditions of the season, I think the connection between these days and food is very strong think, almonds, broad beans, pumpkin, bread, broad beans and artichokes.

I will be serving two different menus between maundy Thursday and good Friday and easter Saturday and Sunday! So join me at dar ir Rummiena in the historical town of Rabat for a culinary journey fusing local and other mediterranean traditions!

And don’t worry - both menus have my sourdough bread!

Bookings are open to groups of 4, 5 or 6 - first come first serve! The booking system will appear blocked for these dates, please contact me for more information and to secure booking

Love

Daniel ‘’il-marrow’

LATE FEBRUARY DUMP

Gozo downtime, fully booked months, left a barista job, sold out 3 sourdough workshops , learnt how to make filo pastry, a lovely article on the km Malta airlines, lots of nature time, good progress on volume 2
Oh and loooooots of food and coffee

last month started with a much needed Gozo getaway after a very busy 3 months of dinings, events and book launches

What followed was my busiest time ever at dar ir-rummiena creating and serving menus which are inspired by my love for the ingredient, the Mediterranean and the seasons.

Once again I found myself having to say goodbye to another job where I met a team of amazing humans and that was not easy.

Realising that I’m suddenly only dependent on my business was a little scary - it may look all fairy and idyllic but not easy and quite nerve racking not knowing if you will make it successfully through the month but till now it’s worked out

Anyway I wish to Thankyou all out there from the bottom of my heart ❤️ those who dined here last month, gar me lovely comments and words of encouragement and bought my books 📕

Daniel
“Il-marrow”

WHEN FRIENDS GIVE YOU LEMONS 🍋
Design an entire menu around them!
An abundance of certain ingredients has always forced people to get creative. Even though we still live in times of plenty, we often fail to make the most of it. As cooks, we must shift our thinking from cooking what we want to cooking what there is. We need to synchronise with the seasons, not go against them!

My menu this month will be very zesty, from lemon and yoghurt soup to leek and lemon tarts, kibbeh finished with fresh lemon juice, ravioli filled with nettle, lemon and sheep’s ricotta, and the star of the show: a lemon and mastiha cheesecake sweetened only with honey.
I would like to thank you all for choosing Dar ir-Rummiena for your special celebrations this week. I loved meeting and serving you, and thank you for the lovely comments you always give me!

Now I’m off to the kitchen to freeze some of the zest, make jams and use all the lemon I can!

Love,
Daniel ‘il-marrow’

RUMMIENA CUPS ❤️

I would like to thank you guys for the immense support and love you are giving me on my first week as a fully self employed small business! BOOKED every single day this week and I stilll can’t believe it

Apart from my books you can now take a part of dar ir rummiena with you and reminisce your experience here during your morning coffee ritual! In collaboration with who had the idea for me to sell these beautiful works of art with my logo on them! You probably can tell how much I love ceramics and being able to offer these is sooooo cool

Much love - off to the kitchen 🧑‍🍳

Daniel “il-marrow”

🥖✨ Sourdough Bread Workshop ✨🥖

A year after launching the Dar ir-rummiena project I’m excited to announce what will hopefully become a string of workshops on the many things I create in the kitchen and its only fit that I start with BREAD 🥖

After a year of baking and serving sourdough loaves, I’ve been asked again and again…

“When are you going to host a workshop?”

Well- it’s finally happening! 🌾

I’ll be sharing a simple, old method I discovered while travelling, one that helps you bake delicious sourdough without stress, waste, or impossible schedules.

Whether you’re a beginner or have tried before and struggled, this class will guide you step-by-step.

⸻

📅 Saturday 28th March 2026 10:30AM

📍 Skorba farmhouse at Vincent’s Eco Estate, Mgarr

⸻

🍞 What we’ll learn

✔ Sourdough basics & theory
✔ Types of Flours + tools
✔ My go-to recipe & method
✔ Timings, temperature & baking
✔ Scoring, flavouring & storing
✔ Common mistakes + troubleshooting

⸻

☕ Extra treats

While some bread bakes, you can enjoy a coffee and stroll around this special farm which changed my life, followed by…

✨ Fresh bread tasting with my homemade preserves and some of the farms olive oil ✨

⸻

🧺 What to bring

Just a large mixing bowl + a tea towel.

⸻

💶 Price: €60

Includes:
• Full workshop
• Sourdough starter kit + digital instructions
• Tasting experience

⏳ Duration: approx. 3–4 hours

⸻

📩 Message me to reserve your place — spots are limited!

DAR IR-RUMMIENA TURNS 1 🎉 ☀️ ❤️

I just realised today marks the first year of my Dar Ir-Rummiena project and I couldn’t be more grateful 🙏

Since I launched my first book 📕 people wanted a taste of my food but I wasn’t really sure how to go about it. I wanted to do something different, something intimate, something where I have full creative control and this private dining concept was born

Over the past year I have served so many beautiful people who trusted and believed in me to serve them a high end vegetarian experience surrounded by my travels around the islands and my love for the Mediterranean and most importantly moved by the seasons

Many have even returned multiple times which lead me to keep experimenting and change menus very often creating dishes which where the fruit of my imagination.

The fundamental value of this project remains the importance given to sourcing the best ingredients and connecting people to the food that is nourishing them.

What I do isn’t easy at all and sometimes I get so tempted to just f**k it all and have a comfortable office job but I know that it will not give me happiness so
I thank you all for believing in me for the lovely comments and encouragement you have given me which kept me going.

This year I will also expand into education so stay tuned for my future projects!

Lots of love and light

Daniel “il-marrow”