Calentita Press 2014

2014 Issue No. 06

the

press

MORE STALLS

MORE FOOD MORE SPACE

THANKS TO MARKET PLACE

CALENTITA

KITCHEN (LIVE) AT MARKET PLACE

CALENTITA

COMPETITION COOK THE FESTIVAL DISH

TO WIN £150 CASH

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NEWS In keeping with our annual drive to improve Calentita we have fully expanded into Market Place, where apart from a full host of food stalls

from the Friday to Saturday, in order to allow the Jewish community to participate and enjoy the festivities, will do so again this year. Once again we have extended a full programme of

thriving arts and crafts market with more than 25 local crafters displaying

and chairs catering for wheelchair users,

it much easier to get around and result

For pleased to introduce the Calentita

can live in Peace and Harmony, which

chefs will demonstrate their cooking skills live – make sure you pay it a visit.

Labour of Love it just keeps growing and growing. It gives me and my co-producer Jonathan Scott no end of pleasure to see people and enjoy the event.

much loved Hindu Community stall as well as tantalising new offerings

Calentita started simply with some patio tents, volunteers and a lot of very nice food. It has grown as a date in the social calendar thanks to the enthusiasm and effort of those working at and attending the event.

roots in a mix of countries, languages and cultures and an opportunity to express and enjoy that diversity.

I hope Calentita.

favourites as well.

Owen Smith Word of Mouth (Organizers)

Our traditional values recognised from family values, our religious diversity, the mixing of different races are all galvanised in this event.

popular as any other major annual event in our social calendar. Since in our unique way of life, much envied 2012 Calentita has grown from food and entertainment event where locals together and have a great time.

working organisers who can always count on the Ministry of Culture's

into Government, with new innovative Enjoy! things which you will all enjoy.

Steven Linares Minister for Culture

Editorial Jonathan Scott Owen Smith

Our Partners

If it’s tim

Photography Leo Hayes David M Parody Stefano Blanca Sciacaluga Jayden Fa Giordano Durante Jonathan Scott

Contributors Giordano Durante Rob Lomax Stefano Blanca Sciacaluga Department of the Environment Karl Valarino Victoria Garcia Bishop Zoe Torres Nicole Stevens Nathan Conroy

Cover and Design Mocho Loco www.mocholoco.co.za

Printer Chronicle Printing prepress@chronicleprinting.gi Calentita Festival @Calentita

www.calentita.gi

It’sMama timeLoiesfor Gib Oil.

The Highest quality at affordable prices….

GIBRALTARIAN COOKING

IN THIS EDITION Page 03 Memories from last year's Calentita Page 04 I am obsessed with Food Page 05 Calentita Kitchen (Live) Page 06 My Granny's cooking Page 07 Gibraltar, Sun, BBQ Page08 The philosophy of food

Page 09 What is Shopping Ethically? And why should we do it?

Page 11 Coffee Page 11 Di que no?!

Page 12 Calentita 2014 Page 14 Vicky's Kitchen supports Saffron Rose 4 Rett Syndrome Charitable Trust

When you need to top up your tank, or stock up on snacks, we have everything you need for the journey ahead - from a selection of groceries and fresh foods, to a range of newspapers and magazines, tobacco, drinks and snacks, as well as oil, lubricants and car cleaning products.

Page 15 Help them to help themselves Page 16 Consume responsibly, please Page 18 The Baptist's slow-cooked spaghetti bolognese Page 19 The Rock's kitchen Page 22 Entertainment

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F E AT U R E D

Photos by Leo Hayes

Fun Performance

Demand

Drama

Entertainment

Family

Yummy

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T H E F E S T I VA L

I am obsessed with FOOD

M

y name is Stefano and I I

enjoy

to resort to either repeating lunches or making an extra effort to always prep my

everything

eating, photographing

part of my life that while others enjoy the idea of spending their holidays lounging

paired with discovering new places and

where I could enjoy all my meals out. Just imagine starting a perfect spring day nice and early, people watching somewhere in town with a nice coffee and a toast with

Catalan Bay. By the time this text gets to you I can veg shop opposite Crossroads on my way home.

any lunch for work and spend a couple of

salivating over photos I took at the last two Calentita! Food Festivals still weeks from the event.

on a honeymoon period - having only just started eating lunch at work a couple of weeks ago and constantly discovering

by Stefano Blanca Sciacaluga http://stefanoblanca.tumblr.com http://www.stefanoblanca.com

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T H E F E S T I VA L

CALENTITA KITCHEN (Live)

C a new restaurant or takeaway opens, we tell our friends what they simply

So, apart from offering you more choice

local chefs will cook up culinary delights also giving you an insight into the process Palmero can talk you through their together into something extraordinarily

We're delighted to be partnering Itek Design Studio and some of Gibraltar's best foodies to create a live demonstration kitchen at Calentita. For

working kitchen in which professional &

Chef winner, Daniel Chiappe.

Not to be missed. Buenísimo!

Tell your friends.

TheThe Highest Highest quality quality at affordable at affordable prices…. prices….

In your next kitchen, creat a real 21st century living space. A kitchen where the design is so intelligent that it's everything you want it to be, so refined that every door and drawer closes with a whisper and so elegantly engineered that you know it's the finest quality.

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EDITORIAL

by El Gigi

life, particularly enjoyed squashing a to her like an unforced second nature. Her

a good part of my early years sopilla de Grandmother while my parents picadillo were at work. Granny could with the sweets and chocolates that my parents were more reluctant to dish out,

and sensationalist media scare stories. was no recipe with determinate amounts Food - its preparation and its consumption written down anywhere; instead, she had - was a central and uncomplicated pleasure

much of each ingredient was required. had moved out. I even had to call several She felt what was right in any given dish days in advance to ensure that she had the ingredients in order to avoid the Her style, if you could call it that, was disappointment and misery of turning with years of practice. My own attempts up unannounced and having to eat to imitate this method, when I made my hearty Mediterranean food. Her repertoire halls, were utterly disastrous and quickly legendary huevos con cebolletas that used relatively cheap ingredients to hot olive oil, she would fry some spring led to the realisation that I would in future concoct honest, hunger-quashing plates onions and then place two eggs with a have to follow measurements and timings of cocido, rosto and carne en salsa that sprinkling of salt in the middle of the religiously if I wanted to end up with

age, was the locus for all major family events with my Granny presiding over the rhythms and rituals of family life in which argument, affection and conversation were tortas de bacalao and ensaladilla rusa.

My memory of those times is infused with

would send aromas of frying onions and like a photograph, to drag the past into slow-cooked meat out of her kitchen and the cebolletas with a wooden spatula onto into the corridor of our shared Castle the frying eggs, a technique that gave the Clearly, this was a generation whose trigger this reverie is to recreate these very accompaniment to this feast would often tastes and smells. In this sense, to cook is chorizo.

Sometimes, she would rustle up a surprise health, calories or saturated fats to enter perhaps even therapy so that when I cook and produce something adventurous like rosto at home, a recipe passed down from codorniz en salsa de uvas; a delicious dish kitchen, whether she was mincing meat into such greasy offerings. I admire that, my Granny via my mother, I feel that in a way; I think we have lost something other peasant fare. My Grandfather, who relished this food after a hard day at work opposite in an ancient metal contraption eating well especially when perfectly carrots and red wine. and remained wary of restaurants all his

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EDITORIAL

E

Children tend to gravitate towards the

food comes as and when it is ready – meats

are not cooked at the same time to provide grill and serving up a platter

a good

hours of daylight means we leave the comforts of the home and spend more fresher during the day and we tend to eat

more diverse palate can taste grilled seafood, choice cuts of meat and even ask

and dependent on whether your guests sometimes go on for several hours should

But as delicious as BBQ food is, the main reason why we love a good BBQ

Etiquette dictates that the man of the household normally looks after the BBQ. In a traditional household, Mum might do the

– the way the food is eaten and served is informal. People will generally dispense with cutlery, eat standing up whilst mingling, locating drinks or foraging for Ult

progressively warmer we move out of the cutlery and plates. Creating minimal washing up after the event. the taste of BBQ!

friends and family and have the same cathartic effect on us as other major

perfection, grilled veggies scorched into So whether you do it in your patios, skewer some meat or seafood, rinse out it as cheap or extravagant as you want; you can cater for one or one hundred.

enjoy the summer.

GastroRob / gastrorob.com

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EDITORIAL

by Giordano Durante

T

he plate of lightly grilled asparagus covered in parmesan shavings arrives with great fanfare from the pompous employed for its appreciation - smell,

discuss intelligently, and at length, the merits of particular dishes, national and regional cuisines

for this meal at a well-regarded differences in taste while also agreeing that some dishes are culinary masterpieces regardless

of the dishes, their originality, execution mouthful and, as your palate starts

sight and hearing. Food is also transient one minute it's on your plate, the next it's dishes and structure entire multi-course meals to study something if the very act of taste and texture - their recipes are like musical perform gastronomic wonders like a jazz player improvising on a well-worn tune. expanding waistlines, over-indulgence is also regarded as a species of moral failure, a sin, a loss of control. Surely food cannot

dish in a minimalist restaurant that has emotions or moral messages of a poem or a

the emerging discipline of the philosophy uplifting; food is potentially evil and

Surely, one might argue, philosophy investigates the intellectual and spiritual

realms - it deals with concepts and

Despite these reservations, it is clear that food preparation and enjoyment have

contemplation.

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EDITORIAL

What is Shopping Ethically? and why should we do it?

‘To achieve sustainable development and a higher quality of life for all people, states should reduce and eliminate unsustainable patterns of production and consumption…’

Principle 8, The Rio Declaration on Environment and Development

G

products and services we also increase the demand for with trading goods and services, them. Shockingly enough, approximately 95% of the however when these practices lead to the reduction of power of local the most important since it directly supports progressive communities, increase the divide companies. purchasing means avoiding products you

respected, where human rights are properly protected

-based purchasing involves targeting a consumption of products and services does not result in environmental degradation or exploitation elsewhere in

something wrong and unethical.

‘Every time you spend money, you’re casting a vote for the kind countries. of world you want’ – Anna Lappe

screened approach Millions of people around the world work in a range of all three and means looking at all the companies and areas to provide food and many other products for sale in industrialised countries. In many cases, these workers most ethical. toil in hazardous conditions, often for very little pay, they For one it encourages innovative products and companies

Over the last ten or twenty years, more and more people around the world, primarily in industrialised countries, empowers us as consumers, giving us a say in how the the past.

Every purchase makes an impact, therefore your choice

Written by the Department of the Environment, Government of Gibraltar Sources Shop Ethical http://www.ethical.org.au/ Fairtrade Foundation http://www.fairtrade.org.uk/ Ethical Consumer http://www.ethicalconsumer.org/ World Vision Action http://campaign.worldvision.com.au/ Ethical Consumerism: A Guide for Trade Unions http://www.ictu.ie/download/pdf/ethical_consumer_guide_ictu.pdf

PA R T N E R

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www.gibtele.com Tel. (+350) 20052200

by

EDITORIAL

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H

no matter how amazing this metropolis is, there that still cannot serve up

I want and I suspect that the majority of people really want is a strong white coffee the cup. Instead what you get more often than not is a scalding cup of wishy-washy contact! But my caffeine rage does not stop there.

coffee world turns language on its head – tall means small and grande is medium.

Other coffee chains also use their own size So how does a nation of tea drinkers International coffee chains have, over the coffee drinkers; swigging gallons of the stuff every year. Culturally, we are still and Italian; drinking coffee is a cultural UNESCO! In France and Italy, milky coffee is only

counter where this typical conversation “Hi, what may I get you today?” (Said in strained American customer service tone).

“Could I have a white coffee please?”

“Which type of white coffee, sir? Latte, Cappucino, Machiato, Americano with milk,

or cappuccino after 10am is a cardinal sin.

Espresso, as the name suggests is a quick though the thought of this after dinner of drinking an espresso after a heavy meal is intended to perk you up as well as to help aid digestion.

So you move away from the counter

nagerie of different options serves only to confuse me. If like me, you are not 100% sure what each is you then spend a few minutes reading the descriptions.

shot, extra froth, vanilla, dry soy skinny cappuccino you make your way out into the world thinking that the experience

and soy. Eventually, you settle for a latte

You have memorised how to ask for your coffee and now know what is expected.

Eventually, you walk into another coffee or a mug!

DI QUE NO?!

DALE BUTTIGIEG: Gibraltarian student, recently

73% of Gibraltarians believe it is important for Gibraltarians to know Llanito

Combined Modern Languages at the University of Portsmouth and in September will begin a Master's Degree in Communication and Language Skills.

76% of Gibraltarians like speaking in Llanito

GIBRALTARIANS AND LLANITO

incorporating elements from Genoese and

by Rob Lomax

@llanitolangwij http://www.llanitolanguij.com

79% of Gibraltarians consider Llanito to be their native language 82% of Gibraltarians speak Llanito frequently 82% of Gibraltarians consider Llanito to be an important part of their identity.

not take for granted. Unfortunately, in

LLANITO LÀNGWIJ participated in the investigation stating cannot speak English or Spanish correctly.

Saying asìn, aiga, nosotro semo or ûtede

the past.

language preservation starts at home; it is of vital importance for parents to Spanish you would use the Spanish speak to their children in all languages ustedes son. Similarly, it is not incorrect to party and appointment.

Genoese, Maltese and a variety of other languages, let us not lose another one.

I carried out as part of my recent 66% of Gibraltarians believe that Llanito is/could be a language

languages are important!

1. KAFETERA kettle - hervidor de agua 2. MAMA grandmother - abuela 3. MARXAPIÈ pavement - acera 4. TANKE tank - depósito 5. TELEVIXON television - televisión 6. PLOMERO plumber - fontanero 7. VOLLO dent - abolladura 8. ORDENÀ to order - pedir 9. PALOMITA bow tie - corbata de lazo 10. HIVERTÀ GBC(Gibraltar Broadcasting Corporation)

11. WEN PRINTSIPIO! Happy New Year! - ¡Feliz Año Nuevo!

12. ORDEN (an) order - pedido 13. PATIPÂKWÂ Christmas Party - Fiesta de Navidad 14. PLOMERÌA plumbing - fontanería 15. VUKÈ (de florê) bouquet (of flowers) - ramo (de flores) 16. KARTÒN card (credit) - tarjeta 17. PIKÀ to knock (on the door) tocar/llamar (a la puerta) 18. PÂTISO mess - desorden 19. VURDÈ mess - desorden 20. PAN DE LATA tin bread - pan de molde

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14 15 16 17 18

INFO TENT

Information and assistance about the event

19

GIBRALTARIAN DESSERTS

Pudin de pan, Rosquitas Fritas, Torrijas, Mantecados, Pudin de Fideo, Boudoir Dessert, Arroz con leche

20

SAI DARBAR A wide selection of the finest vegetarian food with an indian theme

21

ITALIAN

BRITISH DESSERTS

Victoria Sponge, Chocolate Cakes, Banoffee Pie, Fairy Cakes, Carrot Cake and much more

GREEK & PRESERVES

23

GOURMET GIBRALTARIAN

Gourmet tapas, clams in white wine sauce, serrano ham and manchego croquetas, stuffed courgettes, chargrilled pork medallions in Pedro Ximinez-raisin sauce, paniza fries

22

Lasagna, Canoloni and a selection of other tasty pasta dishes

3 4 5 6 7 8 9

1

Loukoumades (Greek churros), Baklavs, Scones with Jam

TEA, COFFEE & WINE

The House of Sacarello offer freshly roasted coffee and a selection of imported teas

4 ’1

E N R

UALTA J R 1 B I 2 G , Y E R A A U D Q S R S E U T T A A M S CASE 2

21 20

ST

1

24

ASIAN FUSION

Thai Style Chicken Curry, Teryaki Chicken

8

GERMAN BRAT WURST MONTADITOS

6

A selection of Montaditos with delicious sauces

TEX MEX

5

Delicious cheesey Nachos and tender peppered Steak Tacos de ropa vieja, Taco de pollo al chilindron, Bunuelos de pescado con lima y menta and Mojitos

10

USA HOT DOGS

11

Classic hot dogs from the USA

IRISH

Irish stew with dumplings, Kildare chicken with champ

12

CHINESE

Classic chinese favourites - Sping rolls, Sweet and sour chicken and much more

LOCAL ORGANICS

Vegetarian food from a wood fired oven

10

7

German Bratwurst and Potato Salad

CUBAN

9

11

13

4

PHOTO BOOTH

Remember your night out with a snap from the photo booth

GIBRALTARIAN

Torta patata, Torta acelga, Calabacines rellenos, Croquetas

NEAPOLITAN

Pizza, Neapolitan meatballs in a spicy tomato sauce, Spaghetti omelette, Aubergine, cheese ham bake, Bruchettas, Italian Wine

FILIPINO

Filipino dishes like chicken BBQ, Pork BBQ, noodles, spring rolls, rice pudding and rice cake

ice cream van

l

t

29 30 31

25 26 27 28

main stage

19 18 17 16

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casemates 22

15

14

23 24 25 26 calentita kitchen

27

live

28

13

12

29 30

1

31

2 32

3 arts

&

craft

the

stalls

long

table

market place

CALENTITA

Classic and contemporary Calentita - the signature dish of the event.

Albondigas, Callos and other typical local dishes

VICKY’S NATURAL KITCHEN

Rock Chef's Vicky Bishop offers a selection of the finest canapes and some childrens treats

VICKY’S NATURAL KITCHEN BAR

Bar

GERMAN BROTH

Hearty beef strew with vegetables and bread

INDIAN

Chicken Biryani, Chicken Tikkas Wraps, Samosas, Pakoras, Cheese and Keema Naans

INDIAN

Chicken Biryani, Chicken Tikkas Wraps, Samosas, Pakoras, Cheese and Keema Naans

HONG KONG DIM SUM

Steam BBQ pork bun, Meat and Veggie dumplings, Deep fried meat and veggie dumpling, Stir fried rice noodles

NEPAL

Dhal Bhat - Rice and lentil sauce, Himalayan Pinchitos

FUSION MALAYSIAN

Malaysian Nasi Lemak, Malaysian Sprial Curry Puff

MOROCCAN FOOD

Gibraltar's favourite pinchitos, olives, Moroccan bread, Moroccan cakes and sweet mint tea

MIDDLE EASTERN

Houmous, falafal, pitta bread (opens from 10:30pm after the end of Shabbat)

e m o c l e w

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EDITORIAL

FF

R O N R O SE 4

R ET T

Vicky's Kitchen

THE S A CH

supports Saffron Rose 4 Rett Syndrome Charitable Trust A

RI

T

ST

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U TA B LE TR

his is their second year at Calentita and after last years success are looking forward children until they are around two years delicious cooking.

regression, during this period they lose

Persian Saffron chicken with fennel and useful use of their hands. Many of them around them. quiches Kiddie Corner - home-made treats,

eyegazing computer during a visit to a

Cooking with family and friends dishes produced on the tv Program Vicky's Kitchen and for Vicky Garcia Bishop's then to control the cursor on the screen with their eyes. In this way they can make choices and communicate with those

computer for St Martin's School.

for any child or adult who cannot speak or use their hands. By purchasing this computer for St Martins school we hope daughter Saffron was diagnosed with to help at least 7 other children who suffer from conditions ranging from autism to

It only affects girls as it affects the X

Note from the Editors: We are very glad that generous stall organisers are so willing to raise money for charity; Calentita festival-goers will again be able to buy delicious food knowing that their purchase is supporting a good cause. Ask the person you’re buying food off who they’re raising money for. If you too are feeling generous, maybe you could also leave them a bit extra.”

EDITORIAL

Help them to help themselves

S

jangling hours on the road from Kathmandu seething white river rapids, and your might is the village of Meghauli, in the centre of

free medical clinic close to Meghauli, and started a health revolution.

Now

for those in Meghauli. Over time, as a direct result, there health and longer, productive lives.

Karl with the poorest groups in several parts of the forest, and engaging with their customs and lifestyle as ‘one of set this scheme in operation.

If it’s time to fill up...

It’s time for Gib Oil. When you need to top up your tank, or stock up on snacks, we have everything you need for the journey ahead - from a selection of groceries and fresh foods, to a range of newspapers and magazines, tobacco, drinks and snacks, as well as oil, lubricants and car cleaning products.

Contact us Telephone: +350 2000 3400 www.giboil.com Authorised Distributor for Shell Lubricants in Gibraltar.

//15

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EDITORIAL

Consume responsibly, please

Calentita Competition Sure, the ingredients are simple, but this dish is important - our whole festival is named after it! But how good are you at making calentita?

Bring your best calentita dish and enter our "Calentita Competition" to win ÂŁ150 cash!

F

worldwide and very few of us realise and acknowledge the of tonnes of food and drink are thrown away every year, most of

of resources such as water in agriculture, energy used in storing food, fuel for transportation and materials such as paper and plastic used in packaging.

Cook yours shortly before the event, cut it into bite size squares and deliver it to our Information Tent (see our map on pages 12/13) by 8pm. Judges including local personalities Richard Cartwright and Pepe Palmero - will taste all entries and compare notes before choosing our lucky winner, who'll be announced before the fireworks.

Good luck!

these resources are also wasted.

Bearing all of this in mind, the organisers of

have enough food to eat and are undernourished, most of whom live in developing countries.

In these countries, food is normally wasted during and after the harvest process, mainly due to poor infrastructure

not to throw food away unnecessarily and that they keep waste to a minimum. You plates and cutlery to sample the delicious foods on offer and to then take these home again with you rather than creating more

countries, the majority of food waste occurs at the consumer and retail level.

If you do make use of any paper or plastic items during the event, please dispose of are throwing away food; it also involves wasting all of the materials, energy and resources used to grow and create the

area.

the shelves in our local supermarkets.

Use your own re-usable plate & cutlery at Calentita to win an iPad mini Everyone likes a good celebration, but we need to be responsible too.

In an effort to minimize the amount of plates and cutlery wasted at Calentita, we have again teamed up with the forward-thinking people at Newton Store to make this worth your while.

(1) Bring your own re-usable plate/tupperware & cutlery to Calentita.

(2) Use this instead of disposable plates & cutlery when buying food from the different stalls.

(3) Bring this food on your reusable plate/Tupperware to the information tent and we’ll enter your name for a super cool iPad Mini 64GB, with Wi-Fi + cellular.

PA R T N E R

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RECIPE

Ingredients for meal for 4 Ŕ Drizzle of olive oil Ŕ 4 garlic cloves

Those who have tried this legendary Spag Bol recipe claim it has changed their lives. Once they have experienced the tasty dish, many are unable to try anything else,

Ŕ 2 medium sized onions

abandoning their favourite Italian restaurants and

Ŕ 500g good quality minced beef

retiring to the hills to meditate in a monastery on the

Ŕ 1 tin chopped tomatoes

sumptuous flavours they have just experienced. It really

Ŕ ½ tube of tomato paste Ŕ 500 ml of good red wine (Italian Merlot/Sangiovese – something you would like to actually drink.

Trust me, you’ll notice the difference!) Ŕ 4 Bay leaves Ŕ 300g spaghetti Ŕ Salt Ŕ Pepper Ŕ Dried oregano Grated cheese (mix mature cheddar and parmesan)

Method 1. Peel and chop onions and garlic cloves 2. Heat some oil in a large casserole and fry onions and garlic on a medium heat until slightly brown 3. Add the minced meat and season with salt and pepper 4. Cook meat for around 5 minutes, stirring all the time 5. Add the chopped tomatoes, the tomato paste, the dried oregano, the bay leaves and the wine and stir until everything is mixed together 6.Let mixture cook on a medium to high heat while stirring for around 10 minutes 7. Lower the heat so that food simmers gently for around 3 hours (yes – three whole hours…it’s worth it!)

8.Just before the three hours are up, boil spaghetti until cooked, drain and serve with the grated cheese.

9. Enjoy!

is that good. The secret - many hours of cooking and plenty of good red wine.

F E AT U R E D

The Rock’s Kitchen

T

by Zoe Torres

at Calentita this year with Mediterranean Fusion dish!

known for her made to order exciting

a mouth-watering Mediterranean marinated char-grilled pork tenderloin

and raisin jam, freshly made paniza fries

desserts! and tested and developed into a gourmet dish from the original recipes that our mothers and grandmothers handed down together with heartfelt

anecdotes and

//19

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1

F E AT U R E D

5

2

3

4

6 1. Almejas with Fideos : This must go back to our Italian heritage with 4. Roscitas Fritas: A childhood favourite of mine which my mum used to pasta and fresh clams a regular feature of our diet. make almost religiously every Sunday with home made almivar.

2. Boquerones Rellenos : These used to be made with small sardines 5. Gallina Empanada. Best for the summer season to have at the beach but now that the size would be an illegal catch we have moved over to Anchovies. Eat them recently made or once cold 6. Pargo : 3. Calamares Rellenos : at Catalan Bay or bought from the public market is one of the easiest to

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PA R T N E R

JOHN NEWMAN / ROGER HOGDSON JAMES ARTHUR / TONY HADLEY CLEAN BANDIT / MAXI PRIEST ADRIAN PISARELLO & THE EC BAND GEORGIA THURSTING / ORFILA HEADWIRES +MORE TO BE ANNOUNCED

VICTORIA STADIUM

@GibMusicFest GibraltarMusicFestival www.gibraltarmusicfestival.com TICKETS ON SALE

Gibraltar

// 22

T H E F E S T I VA L

ENTERTAINMENT Food, more food, and yet more food.

It's a food festival! But it's also a celebration of other things 'Gibraltarian'.

Whenever people have settled on this Rock of ours over the years (/centuries) they've brought with them their own foods and recipes from their homelands, but also their own arts & crafts. We think this has and continues to enrich our lives, and so Calentita celebrates our cultural diversity.

On Saturday you'll be able to enjoy some of the best live music, dance, and entertainment on offer. Our craftsmen and women will also be out in force, so make sure you browse their stalls to take in their creativity.

MARKET PLACE MUSIC, ART & COOKING

JAZZ FRIENDS 7.00 and 10.15pm

CALENTITA KITCHEN (LIVE)

MATT, THE LOUNGE / ROCK CHEF 9.00pm

There's an art to providing the soundtrack to a bustling evening and these guys have got it sussed.

For a few years now, Anselmo & co have played their jazz standards at Calentita - they're part of the team.

Stop to listen and let your mood be lifted.

VIJAY VATVANI, GATSBY’s 7.45pm You’re probably familiar with his nearby, popular restaurant Gatsby’s; you might have seen him on TV also.

Come to see Vijay kick-off our live cooking sessions at Calentita!

DANIEL CHIAPPE - ROCK CHEF 2014 WINNER 9.30pm

SPOKEN WORD 8.15, 8.45, 9.15, 9.45pm Words - where would we be without them? Probably a cave. But thankfully, our ability to use language is such that we can discuss and share everything from minutiae to big ideas.

Gabriel Moreno and Jonathan Teuma are local wordsmiths; poets who make an art out of stringing together words in just the right way to help us feel and understand.

Come, listen.

ROCK CHEF In recent months, the Gibraltar Federation of Small Businesses has again teamed up with GibMedia and GBC on Rock Chef. This was Series 2 and it saw keen amateur chefs go head to head in the kitchen. Under the guidance of professional chefs Vicky Garcia Bishop and Matt Birtwistle, 31-year-old accountant Daniel Chiappe emerged as the winner. Now, with the pressure off, Vicky, Matt and Daniel will join us to share some tips on how to be a chef on the Rock.

VICTORIA'S CREATIVE CATERING / ROCK CHEF 8.30pm

EL CAPOTE FOOD & WINE NIGHTS 10.00pm El Capote's Ian Gareze & Chef Lede believe things in the kitchen should be done methodically but with flair. They've been capturing the imaginations of local foodies at their recent Food & Wine Nights. At Calentita expect a preview of their Food and Wine Nights menu for the summer, celebrating almadraba tuna.

And wines to match!

PEPE PALMERO 11.00pm Pepe became a household name with his TV show "Pepe's Pot". He's a real character, a passionate llanito! And he thinks young people aren't cooking enough calentita. So he's going to show us how it's done, in inimitable Pepe style, "for my mother".

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T H E F E S T I VA L

CASEMATES

DANCE, ACROBATICS & MUSIC GIB NATIONAL DANCE ORGANISATION 8.00 and 9.00pm These guys are busy planning the European Show Dance Championships, which they will again host in Gibraltar next year.

Despite that, the GNDO is both helping to run a food stall and showing off some of its performers' skills.

For their flexibility, energy & rhythm - but also for their commitment to Calentita - give these

guys an extra big round of applause!

ART IN MOVEMENT 10.30pm Last year these guys wowed the Casemates crowds with a cirque de soleil style performance called Herbs & Spice. Nathan Conroy and his team are again promising an innovative production; an original show blending martial arts, dance, acrobatics & percussion. Not to be missed!

ADAM ORFILA 11.15pm Adam is a classically trained guitarist – he has been studying music from

the age of six and recently graduated with a Postgraduate Diploma from the Royal Welsh College of Music & Drama. He has trained with a number of internationally renowned guitarists, and now teaches music locally.

Expect a Calentita masterclass!

HEADWIRES 11.45pm They're the coolest and hardest working young band around.

Their debut EP 'Organs' has been universally praised for the maturity of composition, the lyrics and the sheer musicianship (which belies the trio's tender years). Don't miss Evan, Patrick & Daryl's performance - guaranteed to be fresh!

experience

knowledge

BMI Group is widely known as being the leading real estate agent in Gibraltar.

With over 15 years’ experience trading within the Gibraltar Property Market, we take immense pride in our work and offer an exceptional level of service to all our clients.

BMI's portfolio of properties in Gibraltar includes lettings, sales and commercial properties for sale.

Our Development Consultancy arm has been involved in over 50% of all new developments locally over the past ecade, including developments such as Atlantic Suites, Kings Wharf and The Anchorage.

Gibraltar’s economy remains strong with average GDP Growth over the past 5 years of 6%. A focus on regulation, high quality financial services and a reputation that ranks the jurisdiction highly, are but a few reasons to consider relocation to the Rock.

Tel: (+350) 200 51010 BMI Group Limited, Unit 7 Portland House, Glacis Road, P.O. Box 469, Gibraltar

Email: info@bmigroup.gi

w w w. b m i g r o u p . g i

MISS GIBRALTAR 2014

SHYANNE AZZOPARDI "I think nowadays we live to eat instead of eat to live. A balanced diet is very important in my daily routine, my diet consists of a high protein and a low carb diet.

My favourite food has to be pasta! However, during the Miss Gibraltar pageant I had to make sacrifices and not eat pasta too often. During my Miss Gibraltar journey I concentrated on having 5 to 6 small meals a day and having plenty of water.

I have to be honest I can't choose one particular food I am looking forward to most at Calentita. As the beauty of this day is the wide variety of choice this event has on offer. This day shows off our multicultural society, which is brilliant!"