You've left the island for a ‘better’ life - usually to chase great work opportunities, follow a serious relationship or simply to have an adventure. And while those who leave the Maltese islands generally find their stay away from the rock invigorating, there are always things they're going to miss. Apart from the fabulous sea and the sun in summer, there's the food. Oh, the food! Here are some of those Maltese specialities which will always be close to our hearts, whether we're near or far.

There’s nothing like a crispy ftira or hobza loaded with fresh tuna, basil, onions, capers and olives - eaten by the sea, whatever time of year.

A visit back home always calls for a trip to nanna’s house where the best bragjoli ever made are served with pride.

This may be a quick afternoon meal mum prepares (thinking it’s nothing special), but the Maltese meat, tomatoes and that loving touch make it more-ish.

Craving a visit to Mgarr for a fenkata? A trip there with your mates will hit just the spot. And, since you’re technically on holiday, you will have spaghetti and a main course, thank you very much!

Daily breakfast, occasional lunch and a quick Paceville pick-me-up? Pastizzi are hard to replace, whichever country you've settled in.

You’d never think that a water biscuit would make it on the list, but expats love galletti. What else would you scoop your bigilla up with?

Fresh, dried, in vinegar, peppered, plain, or herby… just take them back home with you and satiate your need for their dreamy texture. The struggle is real.

Is there anything sweeter than local red prawns? Perhaps not. It’s hard to find fresh fish which meets Malta’s standards - unless you move to Italy or Spain of course.

The sweetest, the ripest, and the juiciest. And if the Maltese organic kind are your local go-to, it’s gonna be hard to find that standard elsewhere.

Every expat thinks their new country of residence has stunning bread but the Qormi bakers will always take first place! Don't you agree?