Indulge winter 2014

the quarterly, quality, life & style magazine

Issue No. 11 – WINter 2014 – €4 Where sold

WiNE culturE travEl giftS art SPOrt fOOd MuSic gadgEtS EtiquEttE

Much MOrE

CONTENTS/ WINTER 2014 4

Mr Right shows you how to be a fabulous host or gracious guest

7

Help a child realise their Christmas wish with Beyond The Moon

8

Dine in style with onepercent

10

Carole Rondot advises us on Giving Wine As A Gift

A NOTE FROM THE EDITOR

14

Monique Chambers saves time not flavour with Indulgent Recipes

16

Don’t pile on the pounds with EatFitMalta’s recipe selection

18

Kate Wi caters for guests whose diet is Gluten Free

Finally it’s Winter! Of course it had to come as we were fitting new windows and doors at our home, be careful what you wish for I guess?

20

The Grassy Hopper suggests Vegetarian options

23

Jean Pierre Borg invites you to sit back and relax with a good film

24

Ed Drinks Christmas Spirits

26

How to indulge him, indulge her – use our gift guide

29

Gift ideas for art lovers

30

Avantech take us close up to nature this Winter

32

Arriba! Cancun explored

35

The Valletta International Baroque Festival overview

40

The next instalment of our music series

43

Pet Pleasures – gifts and recipes for your little darlings

44

Nathan and Deirdre Farrugia share their sport related wish list

46

Adrian Muscat-Azzopardi describes his absolute dream car

48

It’s almost here. The Countdown to Christmas

The rest of my wish list isn’t that long; some time at home would be nice, and regular travels to London to see my sister, a blast chiller, replacements for the diamond studs that I ‘lost’ would be welcome, oh, and there are some shoes I’m coveting and a dark red hat. I’d like a my car cleaned every week while I’m asleep, my dry cleaning collected and delivered (and shoe repairs too please) and painful bank and post office visits managed for me, an on-demand hairdresser, make-up artist, driver and a dog.

But enough about me. You can see what we suggest for art lovers, sport Billy’s and Adrian describes his absolute dream car.

We show off some local designers' products and some other gifts for him and her – and we include ideas for the pets in your family!

There are recipes for guests on a gluten free regime, some guilt-free meals from EatFitMalta, vegetarian dishes from The Grassy Hopper and of course, some indulgent suggestions from me. Read up about what wines to give – and keep an eye on indulge.com.mt for recipes using copious amounts of alcohol and those random items you receive in hampers.

And talking of hampers, write to us with how you like to indulge (keep it clean!) and the best answer wins a hamper of goodies provided by our generous sponsors.

Wishing you all you wish for,

Monique x monique@indulge.com.mt +356 99891722 IndulgeMagazineMalta www.indulge.com.mt

indulge is brought to you by Compass Rose Marketing & PR, Il-Fanal, 37, Main Street, Għargħur.

Cover by Moira Zahra Designed by Switch Design Distributed by MaltaToday For advertising enquires, please contact sales@indulge.com.mt

All information is correct at the time of going to press.

The editor does not accept liability for the opinions expressed nor the accuracy of the information, nor content of adverts.

indulge / Winter 2014 – 3

ETIQUETTE

MR RIGHT GIVES ADVICE ON HOW TO BE THE PERFECT HOST AND HOUSE GUEST HAVING GUESTS CAN BE STRESSFUL, BUT SHOULD BE FUN FOR ALL. PREPARE WELL SO YOU CAN RELAX INTO YOUR ROLE AND ENJOY EACH OTHER'S COMPANY. If you are having guests at home: Check with your guests beforehand to make sure that they eat everything.

Make the guest room as welcoming as possible; freshly aired and ironed bed linen, space to hang clothes, flowers and some carefully selected bedside reading matter will all contribute to your guests' comfort. The guest room is the guest's territory for the duration of the stay so do not barge in unannounced.

If guests have their own bathroom put towels there. If they are sharing a bathroom with other guests, leave the clean towels in the bedroom.

Tell guests when you are serving breakfast and indicate any plans that you might have for the weekend. Give guests plenty of space; they may not want to sit in the kitchen talking to you all day, they might enjoy a lie-in or a wander on the beach.

Try not to make too big a deal about the meals you are preparing. Don't be a martyr, accept offers of help to make

MDINA GLASS Just out! Handmade soap dispensers, part of the new Textured Range by Mdina Glass. Available in 9 colours and 3 pump finishes, they’ll add a little extra style to any bathroom or kitchen. Tel: 2141 5786. www.mdinaglass.com.mt

4 – indulge / Winter 2014

your life easier and your guests more comfortable.

• Take the right shoes and clothes for the duration of your stay.

Ensure that, at all times when the guests are in the house, that you have offered them a suitable drink or refreshment or they know they are welcome to help themselves.

• Offer to help with food / drink preparation, laying tables, clearing dishes etc., Your host may well decline your offer, but at least you've made the effort.

If you are a visitor, consideration counts.

You are being invited to someone’s sanctuary, so use this list to guarantee another invite: • If you're held up by traffic, or unforeseeable circumstances, ring and let your host know.

• Bring a thoughtful present.

• If you are highly allergic to any foods then you should inform your host, clearly and succinctly, before you arrive.

• If you are bringing children, discuss their routines and requirements with the host beforehand, and make sure you have plenty of toys to keep them entertained.

• Be flexible and accommodating. If your host suggests a walk, a shopping expedition, or a visit to a historic site, accept gracefully. They have invariably planned it for your enjoyment.

• Above all, leave exactly when you said you would: too early and it looks like you're trying to escape, too late and you've outstayed your welcome.

• Once you're home, send a handwritten note thanking your hosts for their hospitality. A text message just won’t do. A facebook post is definitely a no-no.

CHARITY

MAKE A CHILD'S WISH COME TRUE O

ften, families with a seriously sick child feel confused and helpless.

They find themselves cherishing a hope for better times however, to them, these seem unattainable. The last thing on their mind would be a family vacation a luxury they probably could not afford, let alone consider.

other European countries, Beyond the Moon offers underprivileged families, pleasure and precious quality time together. Its target group is not only families with a child suffering from a life-threatening illness, but also families having a child who suffers from a longlasting, serious illness/condition.

Beyond the Moon, an international children's charity based in Belgium, helps brighten up the dark and painful days of these children and their families by offering the opportunity to enjoy a memorable, cost-free vacation to a destination appealing to the children's imagination like Eurodisney, France.

As a non-profit association, Beyond the Moon depends on the support and the goodwill of many sponsors and partners including companies, clubs, and associations in order to reach its set target, that of sending 52 families a year on vacation.

Through these vacations, it gives them the chance to spend carefree quality time together, far away from hospitals and treatments.

With a network consisting of sponsors, partners and hospitals in Belgium and in

“ As a non-profit association, Beyond the Moon depends on the support and the goodwill of many sponsors and partners including companies, clubs, and associations in order to reach its set target, that of sending 52 families a year on vacation.”

Anyone can financially support Beyond the Moon and help sponsor a vacation for a family from his/her local community, regardless the region or country. The families who benefit come from different countries, because it works with the offices of international companies operating throughout Europe. When they make a corporate contribution or a donation of €4,000 (average cost for 5 persons), then with the help of Beyond the Moon, they can offer a vacation to families in the region or country where their offices are based.

The sponsor fee covers the travel and transportation costs, accommodation and meals, charges for a travel and medical insurance for all the family regardless of the number of family members. Medical services and equipment, pocket money, car rental with insurance (if needed), gasoline, medical assistant or interpreter (if required), any other travel related costs

including the reimbursement of postal charges involved in the administrative handling of the family file. In addition, the families get free entrance tickets or a financial allowance to visit attraction parks and other local curiosities nearby their travel destination.

Before a sick child and family is found eligible to qualify for a family vacation, each request is thoroughly discussed with the health professionals, including social workers, psychologists, and professors who personally know the background of the family and child.

Once the medical go ahead is given, the most appropriate vacation package for the family and child are worked out depending on the child’s medical and other personal needs. The timeframe between the nomination, the selection and the fulfilment depend on the cooperation of the medical staff in the hospital, the child's health condition, the family situation, the availability at the vacation partner, the specific medical requirements or other special needs.

Beyond the Moon recognises its loyal sponsors in a special way by granting awards of various categories (bronze, silver, ruby, gold,...) corresponding to the ascending number of families with a sick child who, thanks to the financial contributions of those sponsors, have enjoyed an unforgettable family vacation.

Locally, Vodafone Malta Foundation/ Daniel Abela (Malta), The Ladybird Foundation (Malta), and Corinthia Hotels are all contributors who have sponsored a substantial number of Maltese families with a sick child on a Beyond the Moon vacation.

Thanks to the commitment of all these sponsors, partners and volunteers, Beyond the Moon exists and can keep on doing its tangible and heart-warming work.

Further details about Beyond the Moon are available online on website: www.beyondthemoon.org/en

indulge / Winter 2014 – 7

HOMES

ANDREW ALEXANDER OF ONEPERCENT DISCUSSES THE DELICACY OF DINING

T

his coming festive season is all about getting together, spending quality time with each other and of course lots of food.

Some may say the heart of the home is the kitchen and we tend to congregate around that living space but the true heart of the home could easily be deemed the dining room.

It is the place where one sits down to enjoy dinner or lunch, where hopefully the mobile phone is placed away and real quality time can occur with conversations flowing.

Today’s interpretation of the dining room for the modern family though has many varieties. We often find ourselves having a dining room that is rarely used and in place we find ourselves eating on alternative options such as the kitchen island or even a breakfast table within the kitchen area.

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The kitchen island has become a monumental desire amongst our clients at onepercent. When space allows creating a kitchen island has a multitude of design options, not only do clients wish to integrate appliances into their island but also equally important is creating a dining solution upon the island for today’s fast paced lifestyle.

The dining room is often one of the most glamorous rooms in our home and today’s furniture allows for dreams to become reality - solid units, classic lines and the impeccable elegance of the finishes and materials available. This is a room that can reflect your true style and can be a real statement for your home.

Furniture is now award winning and designer pieces from international furniture brands such as Poliform are regularly given accolades for design,

concept and beauty. Such stunning pieces show style as a way of pleasure, mingling antique habits and traditional rites with a contemporary influence.

The dining table plays an obvious important factor and as such should be your starting point in creating your ideal dining space. Forget the tradition to match your table with your sideboard and break from that monotonous rule. Create a mixture of materials to complement each other, such as marble, glass, wood or lacquered finishes to produce your individual space.

Lighting plays an important factor and should always be adjustable to create the perfect setting, consider overhead lighting as well as many lamps to create drama and mood.

When setting the table this season remember flowers are the easiest way to

HOMES

MDINA GLASS

dress the table and turn it into something special, ignore the standard single central vase placed in the middle of the table and create an abundance of vases with differing heights, sizes and shapes. Adorn them with flowers and surround them with a variety of candles to entertain in style and create something special for your table. For the Winter season my preference is to select flowers with one colour tone and leave bright multi coloured floral arrangements for the Spring and Summer months.

Do away with the traditional tablecloth and in place use some fabulous fabric that need not be expensive but will easily give an infusion of colour or pattern and remember one need not match the china either. A big trend is to mix china and glassware as well and even use a variety of antique china and non-matching settings for different courses.

Brand new pendant lighting solutions have just been added to the new Textured Range

by Mdina Glass. The handcrafted contoured glass casts wonderful patterns when lit, adding to the appeal of these beautiful creations. Available in 9 colours, they also come with a choice of cord colours and fittings in a bronze or brushed stainless steel finish. Tel: 2141 5786. www.mdinaglass.com.mt

BLUE IS COOL Hues of blue are all over the interiors catwalk this year; Lost Lake, an inky blue, reminiscent of the British Royal Airforce uniforms, Sapphire Salute, a sophisticated navy, definitely blue, First Dawn, the colour of fresh air, and Teal Touch, the enigmatic; the range from Dulux honours this influential colour which holds a grandiose appeal.

Try a feature wall in your dining area with one of the stronger shades, or add stripes for a contemporary feel?

Blues aren’t all cold and work with natural materials like wood and modern plastics and metals. It symbolises trust, loyalty, wisdom, confidence, intelligence and is considered beneficial to the mind and body. It slows human metabolism and produces a calming effect.

Dulux Paints are available from C. Chircop in Qormi, KHS Hardware in Zabbar and VeeGeeBee is San Gwann, or can be ordered from any leading paint store.

Most importantly find the time to use the dining room this season, socialise in style and sophisticated elegance. Break from tradition and play with the elements to create your perfect dining setting.

Photos by Alan Carville. Shot on location at onepercent, featuring furniture and kitchens by Poliform. onepercent can be found on Valley Rd, Msida

indulge / Winter 2014 – 9

WHAT WINES TO GIVE Y

ou are wondering what to choose as a present for Christmas? Wine is always a safe choice but you would like to be original and thoughtful, so what should you choose?

Sweet white wines like Sauternes, which is probably the name coming automatically to your mind, but why not trying something more exotic like Tokaji from Hungary? This wine offers orange flower, peach, apricot, and/or fig flavour with a rich and intense structure.

Or if you prefer something French why not a Jurançon a bit more affordable or a sweet Muscat from south of France.

Any of these sweet wines can be as delicious with foie gras, cold cuts or dessert or why not experiment by pairing it with your Christmas turkey or poultry?

Champagne. This is all down to budget and personal taste but if you wish to experiment something new why not trying the local Maltese or New Zealand’s Methode Traditionelle sparkling wines?

The Maltese Methode traditionelle, Cassar de Malte, has complex floral and fruity notes with very fine sparkle giving all it's elegance.

In New Zealand's sparkling wines you will find citrus and stone-fruit characters, yeasty aromas, a creamy texture and elegant finish.

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Champagne or sparkling wines are not only nice as aperitif or dessert but can be an ideal wine with all your meal.

As we are in Winter, Christmas lunches or dinners combine nice rich dishes so we can enjoy a large variety of red wines.

Perhaps you are going abroad to visit friends or relatives or you just came to Malta on holidays? Try a red wine made out of the Maltese indigenous Gellewza grape, full of intense ripe black fruit

flavours with vanilla and tobacco spicy notes?

If you or the person you are offering the wine too is fond of old world wines, apart from France and Italy you can make an impression by offering a Spanish or Portuguese wine.

Spain is renowned for its Rioja, but now a days, you have lots of other regions producing extremely pleasant wines.

Portugal is using different techniques, which brings back quality we expect from Portuguese wines. As with all wine regions, you will find a broad range of varieties from fruity to full bodied red wines, so choose depending on your own taste or ask the wine specialist in store and they will know what to recommend!

WINE

Or you are more adventurous; you dream about wild horses, the freedom Patagonia evokes all that? It might bit a bit more difficult to find such wines in Malta but these wines are the expression of their terroir. They will remind you of forest fruit, black fruit flavours but also adding complexity with a hint of vanilla, chocolate, spice, herb, earth, tobacco, smoke and toffee on the nose.

Or Brazil....a relatively new region of production, modern wine techniques will see in the next few years the emergence of this country as a serious producer. I had the chance to taste their wines back in 2007 and since then lots of progress has been made.

Last minute tips to enjoy your wines at their best: Don't forget to open or decant your wines between 1 to 3 hours before enjoying them and don’t over chill your whites or sparkling wines.

Carole Rondot's 14 year love affair with wine is only just surpassed by her love of cooking. She enjoys walks with her daughter and her dog, as well as going to art exhibitions.

Urban Trend Waterfall Wine Chiller Forgot to chill the wine/ champagne or no space in the fridge to do so? Fear not, Urban Trend has the solution with their Waterfall Wine Chiller – a product we have bought and tested ourselves – and it works wonderfully. Wine enthusiasts will rejoice seeing their favourite bottle bathing in ice cold water for a couple minutes until it’s ready to serve. The Waterfall Wine Chiller has preset computer controlled temperatures set for different types of wine, and after the wine is set at the perfect drinking temperature, the Wine Chiller acts as a lovely technological ice bucket. It works by putting ice cubes in the back, along with a small amount of water. Once the bottle is

placed in the cradle simply power on, select wine type and see it work. The Waterfall Wine Chiller is available from amazon.com and other suppliers for only €60, and it really works.

indulge / Winter 2014 – 11

HAMPERS

WHAT’S BETTER THAN EDIBLE GIFTS? NOTHING WE SAY! Spread a little magic and sparkle with Marks & Spencer Christmas hampers and gifts.

Send the perfect gift this year by having one of our beautifully prepared Christmas hampers sent directly to a loved ones door. Filled with exclusive festive favourites, including Christmas cake, Christmas pudding, chocolates, biscuits, wines and groceries . Hampers start from just €17.50. A selection of wine jute bags and toiletry hampers are also available.

Find instore or shop online at www. winedrop.com Free delivery across Malta and Gozo for orders over €35 per address. For specialist/corporate orders call 21234017

My macarons

by Mary V If you’re hunting for an extra special treat that’s handmade with love, looks gorgeous, and tastes even better, you’re in luck. Mary V moved to Malta from Latvia and put her flair for creating all things pretty and her love for baking to great use.

She’s baking divine macarons in the French tradition and zipping around the island on her scooter delivering them.

The recipe is readily available online but here are her top tips for trying your hand at creating these little marvels.

1. Follow the measurements right to a tee.

Even 5 extra grams of one ingredient can upset the delicate balance 2. Make sure all the glassware and crockery is completely dry. The meringue is at the heart of the macaron and it shies away from moisture 3. Sieve the mixture of almonds twice for an extra smooth shell finish 4. Don’t be “heavy-handed”, when whisking the dough. It must hold enough air to produce the characteristic “skirt”

The Italian lover Talbot & Bons offer a variety of Italian goods to build the perfect hamper from.

Fine goods in beautiful packaging for the foodie in your life are in abundance; choose from organic goods, tisanes, gluten free pastas, interesting pestos, unusual wines and vacuum sealed cheeses. Set your budget and choose your treats!

Available from: Talbot & Bons SkyParks Business Centre Malta International Airport - Malta Phone: (+356) 99 258 258 / 2123 4834 www.talbotbons.com

12 – indulge / Winter 2014

5. Use a special silicon mat for macarons or draw circles on baking paper for a perfect shape.

Bonus tip! After piping the mixture on the mat or baking paper, be patient and leave to rest for at least 30 minutes until it develops a little crust.

Order yours at getmymacarons@gmail.com or at facebook.com/mymacaronsmalta

MONIQUE MAKES AN INDULGENT LUNCH

I

f the idea of a traditional Christmas lunch fills you with dread, these quick recipes are our gift to you. You won’t be slaving over a hot stove for hours and your guests won't be disappointed with the result! These quantities serve two people.

The ingredients are all seasonal and readily available. For the foie gras and pheasant, Charles Butcher in Naxxar is your man.

At breakfast time, I prepare the starter.

I cube 50g of foie gras or a mixture of chicken and rabbit liver and add this to 50ml of milk in a pan, poaching it for about 8-10 minutes. This is then passed through a fine sieve and a tablespoon of cream added before pouring into a chef siphon and chilled. Shake the mixture every 30 minutes and by lunchtime, it is ready to be served in glasses and topped with a dollop of quince jelly and a shaving of truffle; black or white.

The Main 20g unsalted butter 1 pheasant

Method Preheat the oven to 200°C. Heat half the butter in a bread tin and brown the pheasant leaving it upside-down. Roast for 35 minutes.

Quarter the centinarja and remove the seed. Cover with the wine and honey and bring to boil, then simmer for 20 minutes. This should finish at pretty much the same time as the bird.

½ tsp ground or grated nutmeg 1 egg, beaten

Once the bird is cooked, drain off the juices; separating off any fat. Add the honey to this as soon as you smell it beginning to caramelise, add the cider vinegar. Step back as it may splutter. Add the stock and the cooking liquor from the quince, and reduce on a low heat.

small jar of cranberry jam / jelly / sauce

Halve the pheasant once rested and arrange the centinarja before dousing the bird with the sauce.

Melt the butter in a small pan and cook the onions, adding the sage leaves once they are translucent.

The bit on the side

Par boil the parsnips and line the bottom of a baking / bread tin with the honey and then the parsnips, so they fit snugly.

I make this as a main for vegetarian guests at Christmas-time, but don’t think us carnivores should miss out – it is truly scrumptious.

seasoning

1 tbsp butter

1 centinarja

1 onion, finely chopped

100ml dry white wine

6 sage leaves

1 tbsp honey 1 tbsp cider vinegar

100g cooked and roughly chopped chestnuts

200ml strong chicken stock

50g walnuts, roughly chopped

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50g breadcrumbs

200g parsnips, peeled and halved 1 tsp honey Method Preheat the oven to 160°C

Mix in the chopped chestnuts, walnuts, breadcrumbs, nutmeg and egg into this mixture. Add about half of this to the parsnip-lined tin, then, smooth the cranberry over till the surface is coated.

Add the rest of the nut mix and press down firmly.

Bake in the oven for around 45 minutes.

Turn the tin over, so the parsnips are on top. Serve warm.

FOOD & DRINK

The dessert My friend Jan made the mistake of giving me my Christmas pudding early, which meant it has pretty much disappeared before the big day, however, my freezer always has a tub of Häagen-Dazs in it, so this dessert will be whipped up and graciously offered instead.

You will need a box of brownie mix, any one will do. Follow the instructions and instead of making in a tray, divide the mix in a muffin tin.

Have another tin with the same number of ‘dips’ ready as you need to put this second tin, on top of the mixture, to create an inverted muffin.

Press down as much as possible before baking as per the instructions.

Once cooked, remove from the oven and remove the top tray. Allow to cool slightly before removing from the mould.

Take the Häagen-Dazs from the freezer, I highly recommend the Baileys one – well, it is Christmas afterall – and arrange your brownies onto your dessert plates before adding a scoop of icecream in each.

An alternative, which also has wow factor, is a fried Häagen-Dazs. You read right, and it is so easy! The photographer couldn’t quite contain his delight when we did the shoot, but I can’t repeat how he described it…

Whisk a couple of egg whites and put on a plate.

Crush biscuits and chop nuts and put them on a separate plate.

Now for the fun bit. Roll a scoop of Häagen-Dazs in the egg white, then the nut and biscuit mix and repeat. Prepare a few and place in the freezer.

When you are ready to serve, heat clean vegetable oil in your deep fryer. Drop in the ice cream balls but not too many at a time (depends on the size of your fryer).

Serve immediately and lap up the praise!

You can add a ball of Christmas cake / pudding or even a cube of chocolate to the centre of the ice–cream ball to add to the luxuriousness.

indulge / Winter 2014 – 15

AUDREY CALLUS OF EATFIT ASKS IF YOU'RE WATCHING YOUR WEIGHT THIS CHRISTMAS? C

hristmas is a time of year when it is very easy to overindulge. There is a seemingly never-ending stream of family events, work parties and other social functions where over-eating and excessive drinking are actively encouraged. It is thought that on Christmas Day alone, a traditional dinner with all the trimmings, alcohol and snacks can easily double the recommended adult intake of calories.

Diets are forgotten, caution goes out the window and weight gain becomes inevitable.

It goes without saying that prevention is better than cure.

If you don’t put on significant weight over the holiday period, you won’t have to worry about losing any. The key is to take everything in moderation, watch the alcohol consumption, and avoid snacking unnecessarily. It’s the little things, rather than the Christmas lunch or dinner that do the most damage.

Up the exercise It’s usually cold outside, food and drink makes us lethargic, sleepy couch potatoes. As such, upping the amount of exercise you do can have a quick and dramatic effect. So start planning an exercise routine, fix times for a run or book a gym membership to start burning off some of those extra accumulated calories.

Drink more Stay hydrated. It’s easy to mistake thirst for hunger, so try drinking a glass of water instead of eating when you feel hungry. Water is essential for the body to run efficiently, makes you feel better and keeps you sharp and alert. Try to avoid caffeine by substituting coffee and black tea for herbal alternatives. The calories come from milk and sugar when added to both teas and coffees. If caffeine is a must, switch latte’s and cappuccinos for espresso or filter coffee.

Even in such circumstances, it’s easy to have fun and take part without too much damage by making good choices. For instance, spirits/liquor such as rum, gin, vodka and whiskey have less calories per measure than beer or wine. Watch the mixers, as these can add calories, and avoid exotic fruit and cream based cocktails, which usually pack a calorific as well as alcoholic punch. When eating out, tomato based sauces tend to be fewer in calories than creamy ones, and watch out for extra cheese, sauces and gravies, which can turn a healthy chicken breast into an artery-clogging nightmare.

Losing weight is about making adjustments to the habits and behaviour that caused the weight gain in the first place.

A bit of common sense, willpower and focus could be the difference between shedding the holiday pounds or carrying them around until the next holiday season.

Try these recipes to have a guilt-free but not flavour-free feast!

Butternut squash soup 2 large butternut squash 2 tbsp coriander seeds 2 dried chillies Olive oil 10 slices pancetta, cut into ½-inch (1 centimeter) pieces A bunch fresh sage 300g chestnuts 1 onion, finely chopped 1½ ltr chicken stock

Method Preheat the oven to 200°C

and blend until smooth, then pour back into the pan.

Cut the squash in half and remove the seeds, reserving these for later.

Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.

Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. Serve, the soup with a sprinkle of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.

Heat a little oil in a large pan and fry the pancetta with half the sage leaves.

Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind.

Cover with the stock and bring to the boil. Remove half the mixture

16 – indulge / Winter 2014

FOOD & DRINK

Be at your best with a tailored and monitored EatFit programme. Find out more about EatFit's personal training and nutrition services by following the facebook page eatfitmalta or by contacting audrey@eatfitmalta.com

Moroccan Chicken and Couscous 1.75 kg chicken 1 lemon, halved 2 red onions, peeled and cut into quarters 2 carrots, peeled and cut into chunks a few sprigs fresh mint, leaves picked and chopped 1 heaped teaspoon ground cumin 200g jarred roasted red peppers, drained and roughly chopped 1 tsp smoked paprika 1 tbsp ground coriander 250g couscous extra virgin olive oil

5 Spice duck salad with mango and pomegranate 1 large duck breast 1 tsp Chinese five spice powder 1 pomegranate, halved 3 Spring onions, trimmed and sliced 1 sprig fresh coriander, leaves picked a few sprigs watercress ½ ripe mango, peeled and cut into chunks juice of ½ lime sesame oil, to drizzle 1 little gem lettuce

Method Preheat the oven to 200°C. Place your chicken on a chopping board and make some deep criss-cross slashes in its legs with a sharp knife. This helps the salt and spices to flavour the meat, and it also helps to cook the chicken a little bit more quickly.

Stuff the lemon halves inside the chicken, rub the skin with olive oil, salt, pepper and the cumin. Place the chicken in a roasting tray and cook it in the preheated oven.

After 15 minutes in the oven, turn the heat down to 180°C and add the onions and carrots to the roasting tray. Roast for another hour, shaking the tray now and then, until the chicken is cooked.

Carefully lift the chicken onto a plate and cover with foil to keep warm.

Spoon the vegetables onto your chopping board and chop them roughly, then tip them back into the tray and place on the heat. Add 500ml water and then scrape all the lovely sticky bits off the bottom of the tray with a wooden spoon.

Add the chopped peppers, smoked paprika, coriander and couscous to the baking tray. Pull the lemon halves out of the chicken with a pair of tongs and squeeze the juices into the tray. Bring to the boil, then turn the heat off and leave to rest for 5 minutes or until the couscous has absorbed all of the water.

Fluff up the couscous using a fork and stir through the chopped mint and a good lug of extra virgin olive oil.

Cut the chicken up into joints and serve on a large plate on a bed of the tasty roast-vegetable couscous.

Method Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan without oil and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown.

Take out of the pan and slice thinly – the duck will still be raw in the middle but don't worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.

Mix the pomegranate seeds, Spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.

Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

indulge / Winter 2014 – 17

KATE WI MAKES GLUTEN FREE GOODIES I discovered this tart at a birthday party. Crunchy crust, savoury veggie filling and nothing to worry about, except is there enough.

Crust 4 tbsp sunflower oil 1 rosemary sprig, finely chopped ½ tsp salt 1 tbsp water 200g ground almonds Filling 200g baby vine tomatoes, left on the vine 2 tbsp sunflower oil 1 garlic clove, peeled & finely chopped 200g baby spinach leaves

When I first tried this recipe, I was amazed how the fritters could turn out to be so crispy from the outside and so creamy from the inside at the same time. A delicious alternative for cheese lovers, like me.

1 large free-range egg 400g ricotta cheese 1 whole nutmeg, for grating 1 lemon 40g parmesan cheese handful of baby spinach 1 heaped tbsp plain flour olive oil

18 – indulge / Winter 2014

juice of ½ lemon 400g chestnut puree Method Preheat the oven to 170°C, then line a 15cm (6 inch) tart tin and a baking tray with baking parchment.

To make the crust, in a large bowl mix the sunflower oil, rosemary, salt and water into the ground almonds. Tip out into the tart dish, then press down evenly to complete the base and sides.

Bake in the oven for 15 minutes.

Meanwhile, put the tomatoes onto a baking tray, then drizzle over 1 tbsp sunflower oil. Bake for 10 minutes (while the crust is baking), until they start to burst and their skins wrinkle.

Crack the egg into a mixing bowl.

Add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and parmesan.

Add the flour and beat together. Now stir in the baby spinach.

Put 1 tbsp of olive oil into a frying pan at medium heat. Use another tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.

Make a tomato sauce and a fresh salad and serve as party food with a slice of truffle or dollop of tapenade on top, or as a starter in the tomato sauce.

Once the crust has started to brown, take it out of the oven, then put it into the fridge to cool. Remove the tomatoes from the oven and set aside.

Heat the remaining sunflower oil in a pan on a low to medium heat, then warm the chestnut puree through with the chopped garlic. Add the baby spinach and lemon juice till the leaves have wilted. Once the spinach leaves are wilted and the liquid is absorbed, remove the pan from the heat. At this stage you can add some of the cooked tomatoes and stir in.

Take the tart crust out of the fridge, then spoon the spinach chestnut mixture into the crust. Decorate with the remaining tomatoes.

FOOD & DRINK

This Raw Cashew Dreamcake was introduced to me by a friend, and I publicly thank her for it! So easy, so delicious and so guilt-free!

Crust: 60g raw almonds (pecan or walnuts will also work) 60g soft dates ¼ tsp salt Filling: 180g raw cashews, soaked overnight juice of 2 lemons the seeds of 1 whole vanilla bean 80ml coconut oil, melted 80ml honey or agave nectar 120g raspberries or any soft fruit (thaw completely if using frozen) Place nuts and dates in a food processor with the salt and pulse to chop until they are to your desired fineness (tip: a finer crust is better than a chunky one).

Test the crust by spooning out a small amount of mixture and rolling it in your

hands. If the ingredients hold together, your crust is perfect.

Pour about ²/³ of the mixture out onto the crust and smooth with a spatula.

Scoop out crust mixture in a 7” springform pan or for individual portions, cupcake moulds or bowls.

Add the fruit to the remaining filling and blend on high until smooth. Smooth over the white layer.

Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.

Place in freezer until solid.

Blend all the filling ingredients (except fruit) on high until very smooth (this may take a couple minutes so be patient).

My mum makes this Red wine crème only at Christmas, making it quite special to me, it's a fluffy mixture of sweet and tart.

Stir the agar agar into the mixture and let cook for at least 2-3 minutes. Fill the crème in a bowl and let it cool down and set a bit. To speed up the process, prepare a cold water bath to put the bowl in.

300ml red wine (preferably dry)

Gently fold in the whipped cream. If you wish for an even fluffier crème, only use ½ – ¾ of the whipped cream in the first step and add the rest of it a few hours later.

100ml redcurrant juice 100g sugar ¾ – 1 level tsp agar agar 300ml cream, whipped Mix the red wine, juice and sugar in a pot and slowly warm to medium heat. Make sure it doesn't cook and whisk until the sugar is dissolved.

Making ricotta Making ricotta actually isn't that much of an effort! All you need are a few ingredients and a kitchen thermometer, a colander and a wet muslin or cheesecloth.

Ingredients 2.8l whole milk (cow's) 3 tbsp white wine vinegar ½ tsp salt Place the milk in a large heavy-based saucepan. Heat is slowly and steadily

To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices.

Serve on its own, or with fresh fruit. Store leftovers (ahem) in the freezer.

Fill the crème in little red wine glasses or bowls and let set for about 2 hours.

This dessert is great to prepare in advance and can be kept covered up in the fridge for about 2 days.

over a medium heat until it reaches 82°C on your thermometer.

Remove the milk from the heat and stir in the vinegar and salt at once, mixing thoroughly.

for 2 hours, so that the excess moisture runs off.

Transfer the ricotta cheese into a bowl and use as required.

The milk should begin to curdle. Cover and set it aside for 3 hours. Be sure to not move the pan during this time so that the curds will form.

Place a large colander in the sink and line it with a double layer of wet muslin/ cheesecloth. Pour the curds into the colander and leave to drain in the sink

indulge / Winter 2014 – 19

HAPPY VEGETARIAN CHRISTMAS WITH THE GRASSY HOPPER S

ince hitting the road in October 2013, The Grassy Hopper has served a vast range of deliciously tasty and healthy goods. Their infamous veggie burgers are the flagship, but The Grassy Hopper provides a refreshing selection of options for people who want gluten-free, vegan, sugar-free or allnatural foods.

The Grassy Hopper’s success is spreading with the opening of their new outlet in Gzira set for December 2014. The Cafe is designed to combine both the fast food concept and a dine-in experience. The launch will also see the addition of many new menu items such as organic and fairtrade coffee,

20 – indulge / Winter 2014

speciality loose teas, lactose free cappuccinos, wholemeal sandwiches, and gluten free-pies. The menu items change frequently depending on the season, while ingredients are carefully chosen to be un-refined, fresh, and with no added sugars, chemicals or preservatives.

The food is at the heart of The Grassy Hopper’s mission, but the team are also passionate about the business not costing the earth. A visit to their new outlet will not only be a vibrant culinary experience, but will also inspire you with their ways of using compostable packaging, up-cycling furniture and supporting local farmers.

FOOD & DRINK

Cranberry and Almond Balls

Pumpkin Spice Frappe

500g Dried Cranberries

350g Pumpkin

300g Ground Almonds

250ml Cashew Milk

200g Basil

25g Peanut Oil

250ml Coconut Water

50g Walnuts

3g Himalayan Salt

15 Pitted Dates

1 Small Garlic

Ice

200ml Olive Oil

Method Mix all the ingredients and form into individual balls. The portion size can be adjusted depending on how big you want them.

Raw Zucchini Pasta with Vegan Pesto

Pinch of salt and pepper Method You will need a high-speed blender for this recipe. Start off by making the cashew milk. Preferably you soak the cashews for 2 hours. Put 80g of soaked cashews into the blender with 200ml of water. Blend at high speed and then add a pinch of salt and half a teaspoon of brown sugar Add the pumpkin, coconut water and pitted dates and blend again at high speed. The ice can be added into the blender if your blender is strong enough.

An added twist is also making your own ice out of coconut water, this will give you a nice creamy texture

A few drops of lemon juice or lemon zest 2kg zucchini Method To make the ‘pasta’ you will need a spiralizer, which is a special kitchen accessory for raw pasta making. Putting the zucchini through the spiralizer will create a pasta texture. There are also hand tools (which look like peelers) that produce a similar result.

To make the pesto put the basil, walnuts, peeled garlic and olive oil into a food processor. Add lemon juice or zest and salt and pepper to your taste.

Try out The Grassy Hopper at 123 Old Theatre Street, Valletta 47A, Triq San Gorg Gzira The Grassy Hopper food truck is available for events. Call 79490505 Follow us at www.facebook.com/ theGrassy/Hopper

indulge / Winter 2014 – 21

JEAN PIERRE BORG FOCUSES ON

MALTA AS A HUB FOR MINIATURE FILMING

W

ith the recent release of the trailer for the next movie in the Jurassic Park franchise, one cannot but look back at how the very first Jurassic Park (1993) and its revolutionary use of Computer Generated Imagery (CGI) dramatically changed the way films were made. For many, the release of Jurassic Park in 1993 was a turning point in the use of computers to create effects for which physical miniatures would have previously been employed. Truly, in order to achieve certain effects, miniatures are still used even on big-budget films like Inception (2010), the Dark Knight trilogy or the Lord of the Rings trilogies.

However before the dawn of CGI and modern animation techniques, filmmakers had to fully rely on practical effects to bring to life whatever creatures, action scenes or alien worlds to life.

Shifting our focus to Malta, a cursory overview of the films which shot here since 1925 reveals a variety of reasons for filming in Malta. Truly, to this day productions come specifically for the unique breath-taking natural locations which gave their films more added value through the exotic scenery and the vibrant light. However, one will recall that the earliest films of the 20s and 30s, as

22 – indulge / Winter 2014

well as most of the post-war films of the 50s, came on our shores specifically due to the presence of the British Admiralty.

With the 1964 launch of the Malta Film Facilities (MFF), film production in Malta shifted to those productions having a marine element and requiring the assurance of a stable and controllable filming environment within which they could create their own storms

or whatever weather conditions they wished.

Thanks to Benjamin Hole, however, MFF further added to the appeal of filming in Malta by offering not just a modern marine filming facility but also all the latest innovative equipment in the field of special effects. It is reported that over 200 tonnes of special effects equipment were brought over to Malta to equip the film

FILM

Facing Page: flying saucer scene in CASINO ROYALE Left: Behind the scenes from MOSQUITO SQUADRON Bottom left: Behind the scenes from THE BEDFORD INCIDENT Below: Behind the scenes from THE ADVENTURES OF GERARD

facilities. Coupled with Benjamin Hole’s well-regarded reputation, the 60s ushered in an era where Malta attracted also those productions requiring miniature film making.

Tracing back the history of films shot in Malta over the past 87 years is not an easy task because nobody ever took the initiative to document what had been shot. For bigger productions, this can be remedied to some extent by interviewing surviving crew members or key players in the industry. However the challenge in researching about films which had a predominantly miniature based shoot is daunting. This is because such films didn’t require large crews and literally went unnoticed. This is exactly the case for a number of films which only used Malta for miniature filming.

For instance, while it is documented that some of the aerial dog fights in Malta Story (1953) were shot with miniatures, it is as yet undetermined if these scenes were actually filmed in Malta, due to the lack of documentation recovered till now. To date, the first documented miniature effects filmed in Malta date back to the 1965 film The Bedford Incident where the USS Bedford, a Farragut class destroyer was very realistically built and filmed against a

glacial backdrop with floating fibreglass ice setting the scene. A few years later, in the James Bond spoof Casino Royale (1967), a scene in which a flying saucer is seen landing in Trafalgar Square was also filmed in Malta using a miniature model.

By the late 1960s, Malta had become a regular base for multiple special effects teams working on various films. Few know for instance that most of the aerial dogfights shot for Battle of Britain (1969) were shot by a model airplane unit over Ta’ Qali in October 1968. Unfortunately, to save on transportation costs back to the UK, all but three model planes were heaped into a pile and set on fire.

Acclaimed Oscar Award winning special effects expert Les Bowie and his team were also regularly on the island filming miniature work for various films including Mosquito Squadron (1969), The Italian Job (1969), and also The Adventures of Gerard (1970). As for Battle of Britain, the main reason for choosing Malta was that the weather was so bad in the UK that they could not shoot anything there. Furthermore, the Maltese facility was very well equipped with all sorts of SFX equipment including wind, wave and rain machines besides the water tank itself.

This period, of which little is still known, paved the way for the Malta Film Facilities and their workforce to establish themselves as experts in the field of model-making and miniature filming.

This legacy is still visible today with a fleet of models still extant at the tanks in the Rinella facility.

Jean Pierre Borg has for the past years been researching on the films that have been fully or partly shot in Malta. For more information, curiosities and trivia about the Maltese film industry, contact the author on 79710271, email jeanpierreborg@live.com or visit the ‘Filmed in Malta’ Facebook page.

indulge / Winter 2014 – 23

FOOD & DRINK

ED DRINKS

CHRISTMAS SPIRITS

I

f you sniff gently, you’ll smell the faint notes of alcohol in the air. Alcohol is inextricably linked with festivity and we’re heading for an entire season that we call the festive one. Even if you’re an occasional social drinker, you’ll be drinking a little more until the New Year restores the restraints we apply throughout the next eleven months.

Before I go any deeper, I’d like to point out that I have no intention of glamourising what is considered a legal and socially accepted psychoactive substance. My intention is that of sharing my experiences with the liquid in its various forms in the hope that it could be of use to someone when trying to choose which alcoholic liquid to enjoy. Perhaps responsibly.

Before we open the bottle, alcohol presents us with a great gift opportunity.

Think of the man who has everything.

Chances are there’s a single malt out there that he doesn’t have. I’m not speaking of the confirmed whisky collector who has

24 – indulge / Winter 2014

EAT DRINK more money than sense. I’m speaking of the average man who you’d like to present with a safe bet that is also meaningful and almost always appreciated. “I don’t know enough about whisky to buy one” is no longer an excuse. You have the internet.

You have well-stocked, well-staffed bottle shops. Do your research and, if that is too much effort, spend more to make up for your lack of groundwork. The

BE MERRY more expensive malts usually make for a more accomplished, if occasionally more particular, whisky.

Moving on to the drink itself, we’ll start with a tradition that isn’t as widespread as one would picture it to be. I’m referring to the comforting tipple we call eggnog or egg flip. It has the ability to warm you up on the most miserable of winter days and the warmth it lends is lasting. It is a

FOOD & DRINK

sweet concoction of milk and whipped eggs and a dash of your favourite spirit, normally whisky or brandy. I’m in the bourbon camp on this one and I know it is a rather unpopular one. I also prefer cinnamon to nutmeg on top. Go ahead and try your own.

Just don’t think of adding tequila.

Next in line in my favourite drinks for the season are the warm and spiced ones like mulled wine and spiced cider. If you’re lazy you can go out and buy bottles of mulled wine that have been carefully spiced and blended to hide the taste of the wine that makes up most of the volume. They are dreadfully easy though so if you can stomach the low quality wine you’re sorted very quickly. Alternatively add some water to a wine you’re prepared to sacrifice to the concoction and then sweeten it. I prefer molasses or brown sugar here because they add an almost caramel richness. You’ll want to spice it up with your preferred amounts of cloves, nutmeg and cinnamon. Some add a dash of citrus and again this is up to you. Within reason, add anything you think will work well. The beauty of making your own is that the result is entirely personal and who can argue with that?

Cider has also made quite the comeback so we can now pick and choose from a pretty decent selection. Spiced cider takes a little more effort and this pays off in pints. Start by studding an apple with cloves and place this in a pot with your favourite cider, brown sugar, nutmeg, and cinnamon. Some like to add a few thin slices of orange at this point but I’m lazy so I squeeze this in at the end. Ten minutes is all it takes for the apple and cloves to work their magic. All that’s left is to remove the apple and add a generous dash of rum. I like spiced rum at this point because it lends its own twist. I find the choice of cider mainly influences the sweetness of the resulting drink since the spice masks most of the cider’s own notes and the heating boils away most of the alcohol you’ve started with. Once again, it is worth a few trials.

You’re already being invited to more events than you really care to attend. There are a couple you’re looking forward to. Those meals with good friends where you can let your hair down and tell that embarrassing story you’ve been keeping to yourself.

This needs the right social lubricant and you’re about to harness alcohol for that. Instead of buying a bottle as you usually do, how about starting to trial your perfect festive drink? There are three to choose from on this page and an internet-full of others. You have time to buy the ingredients and start a few trials at home as the weather cools down. And when you’re certain you’ve found the perfect balance, you know what you’re taking to that particular dinner. No one will mind you using their hob for ten minutes, especially if you promise that story in exchange.

Impress with your presents Looking for a gift that you would enjoy as much as the recipient?

How about a ready packaged Amarcord artisanal beer? In a variety of sizes and budgets, these are a great gift for the man who loves his beer, the couple who have everything and how better to get around your boss or father-in-law?

Packaged in a gorgeous painted crate with two initialled glasses and a 750ml bottle, this is one gift you really want to receive!

The Amarcord Special Reserve artisan beer is made with the purest spring water, light in minerals and absolutely uncontaminated, it rises abundantly from the brewery’s own spring in Italy’s Central Apennine Mountains. A blend of two different types of hops, selected to bring out the best aroma and flavour, Acacia and wildflower honey from the Apennines to give this rare and exclusive ale its soft and rounded taste. The cold-pressed juices of sour cherries and sloes, special varieties of fruit growing wild in the woods around the brewery and picked by hand in late spring, fruits that impart the most authentic flavours of nature and tinges of rosè to make this ale unique in all the world.

Gradisca is a bright coloured beer that forms a light, compact head. The flavour is full and rounded, with a pleasant taste of hops and a delicate scent of flowers. It presents the palate with a pleasantly fruity aroma accompanied by a refreshing aftertaste of hops that makes it particularly refreshing. A crated 2l bottle is a perfect present.

Available from Talbot & Bons SkyParks Business Centre Malta International Airport - Malta Phone: (+356) 99 258 258 / 2123 4834 www.talbotbons.com

indulge / Winter 2014 – 25

GIFTS THEY'LL LOVE

Indulge Him Make a statement

Up your style

Intelligent luggage

Available as both t-shirts and sweatshirts, these slogans are sure to make people smile at you. Choose from INT BIS SERJETA? , X GHARUKAZA!, OMMI MA! Or SKANDLU (backwards) which was designed with the mirror selfie in mind.

Sef Farrugia’s creations are synonymous with style. Her own designs are printed onto silk and hand made into pocket squares, scarves and for the ultimate style statement, bowties.

BlueSmart is a high quality carry on suitcase that users can control from their phone. Through the app users can lock or unlock it, weigh it, track its location, and it can charge devices at least six times over with its built-in battery. With specific sleeves and access for electronics – it makes the airport security experience that much easier. The app itself can act as a personal traveling assistant, from syncing calendars, and reminders to data illustrating your travel experiences, duration, trends, miles traveled and more. The BlueSmart starts at €156, or customers can get a personalised edition for €265.

Colour BLACK. T-shirt €30 / sweatshirt €60 in sizes from XS to XXL for both him and her. www.parascandalomarco.com

26 – indulge / Winter 2014

Facebook.com/official.sef.farrugia

GIFTS

Indulge Her Wrap up

Head turner

Best face forward

This Winter, Carla Grima Atelier, translate their signature draped silhouette into luxurious wool, silk, jersey and Italian Angora. The results are light and flowing, cosy garments that are perfect for layering. Choose from a range of rich, Autumnal hues and ethereal prints to look effortlessly stylish this Christmas.

One of the main characteristics of Ritienne Zammit’s latest collection is Catholic factors. The collection shows an expression between modern and past times and captures the rebellious attitude of youth. The intended materials express richness, luxury and also Catholicism.

It is a collage of textures, colours and different patterns all heading to the same expression of the collection.

Win a FREE NYX Professional HD makeup set worth over €100!

www.carlagrima.com

Roseberry is a new cutting-edge, 3-level beauty store in Republic Street, Valletta, comprising a beauty cabin, a Champagne Nail Bar and a beauty store.

Question: Name at least 3 brands exclusively available at Roseberry. Hint: visit www.roseberrycosmetics.com

www.ritiennezammit.com

Indulge Us THE MALTESE BESTIARY (Stephan D. Mifsud)

Hush – Alarm Clock for Couples

This is as unique a book gift as you can find. This book single-handedly resurrects an all-Maltese mythology, featuring supernatural creatures, spirits, jinns, flora and fauna, and bringing to new life all the tales and monsters we’d hear mentioned.

From the evil eye to the werewolf to the Valletta vampire to Pharaoh demons and the Dragonara serpent … it’s all there.

Illustrated with realistic depictions and concise descriptions gathered from age-old sources, The Maltese Bestiary serves as a field guide to the almost lost yet living world that is hidden beneath Malta’s sunny exterior. A lavish hardback compendium that will score you points in the originality Christmas-gift stakes.

Hush are the world’s first smart ear plugs which work through a smartphone app and connect via Bluetooth. The sales pitch is that Hush provides comfortable noise cancelling ear plugs that can also play soothing sounds. This lovely device solves two major problems couples face; snoring and waking up early. So when it’s time to sleep, simply pop them on and when it’s time to get up, the smartphone's alarm plays the sound through the ear buds, without disturbing anyone else.

MyFunnyValentine Bold in its nostalgia for quality clothing, and equally light-hearted in its desire for fun and funk which is revealed in discreet details of MyFunnyValentine objects.

The home collection reminds us of the beauty of a warm and colourful house in which flowers and linen resonate with paintings and books and stands for elegance, chic and comfort. It does not look solely at appearance but also at the quality of the materials.

All products are made by hand in Malta and are available from myfunnyvalentine.bigcartel.com

indulge / Winter 2014 – 27

ART

ARTIST GIFTS FROM

Winton Oil Colours This large art box is the ideal present for lovers of oil colour. Whether in the studio or painting 'plein air,' an oil painter's creative needs are covered and encased in this classic wooden gift box.

Contains: 12 x 21ml Winton Oil Colour tubes, 2 x pencils, 2 x brushes, 1 x plastic palette, 2 x palette knife, 1 x eraser, 1 x sharpener. €44.90

Galeria Technique set This clever gift set is ideal for a potential acrylic artist, including paint, paper, brushes and a book of professional tips and hints to get you started. Contains: 1 x Galeria paper pad (15x18cm), 6 x 12ml Galeria Acrylic tubes, 1 x Brush round 2. €22.90

Winton Brushes

IL-FABBRIKA TAL-KLIEM (adapted into Maltese by Clare Azzopardi) Possibly the first picture book in Maltese to make an ideal gift not only for children but also for discerning, art-loving adults.

A sumptuously illustrated and poetically narrated story about a land where people cannot speak unless they buy their words. Factories churn them out and consumers buy them.

Until young Philéas comes along, hopelessly in love with Cybelle but without the money to buy the all-important words “I LOVE YOU”.

And, to make matters worse, his rival Oscar - a spoilt rich kid - has bought the most big-sounding words to impress Cybelle. A picture book that you’ll want to savour, page by page and illustration by beautiful illustration. Trust us, this is something quite special.

An ideal stockling filler, the Winton Oil Colour Brush Wallet holds a selection of natural brushes, interlock constructed and hand-set into seamless corrosionresistant ferrules developed specially to work with Winton Oil Colour. The set contains 8 x Winton Oil Colour brushes. €38.30

Try your hand at VeeGeeBee’s courses at their Valletta or San Gwann stores. Courses for adults and children are available. Call 21224585, 21389690 for more details

indulge / Winter 2014 – 29

GETTING CLOSE TO NATURE WITH CANON GUIDO BONETT SHOWS US HOW TO TAKE THE PERFECT PICTURE

Y

ou’d think that the Winter would be sparse for nature wouldn’t you? But with the first sightings of the territorial robin, you can guarantee a feast for your eyes if you only look close enough.

Aleppo Pine Pinus halepensis The Aleppo Pine produces cones all year round. Male and female cones are born on the same tree. These may be someone’s home, so do check before you collect them for your home decoration.

This abstract macro shot of a pine cone was taken with a macro lens.

• • • • •

Shutter speed ¼ Aperture Value f/16 ISO Value 100 Focal Length 100mm Shooting Mode AP

Maltese Wall Lizard Podarcis filfolensis maltensis This species of Lizard is endemic to the Maltese islands and in all there are four subspecies recognised. These are ssp. maltensis from Malta, Gozo and Comino, ssp. filfolensis from the island of Filfla, ssp. generalensis found on Fungus Rock, and ssp. kieselbachi from the island of Selmunett. Males are very territorial and slightly bigger than the females, attaining 20cm in length. The males are also more colourful than the females especially during the mating season. The two to four eggs are laid in shallow pits dug in the ground by the females.

A photo taken at eye level, especially if eye-contact is made, has more impact on the viewer. Always get low on the ground.

The background was intentionally thrown out of focus here, to have the subject given all the priority in the photo.

• • • • •

30 – indulge / Winter 2014

Shutter speed 1/200 Aperture Value f/5.6 ISO Value 200 Focal Length 100mm Shooting Mode AP

Robin Erithacus rubecula A familiar winter visitor, which arrives in October and stays until March. Its melodious song can be heard even in urban settings, as robins also stake out territories in small gardens, hunting worms and insects, and seeking seeds and fruit. The sexes are similar, both having the same orange breast. Robins are found right across Europe, as far east as Serbia and south as North Africa.

Image stabilisation saved this photo, as otherwise shooting at 300mm with a shutter speed of only 1/40 would be next to impossible. Fill flash was used.

• • • • •

Shutter speed 1/40 Aperture Value f/5.6 ISO Value 200 Focal Length 300mm Shooting Mode AP

“ TAKE NOTHING BUT PICTURES, AND LEAVE NOTHING BUT FOOTPRINTS”

Fresh Water Crab Potamon fluviatile ssp. lanfrancoi The fact that this species needs constant running fresh water to thrive makes it very localised on the islands and it is found only in a couple of localities in Malta and Gozo. The local subspecies is endemic. With a carapace that can be around 8cm across, and large strong legs, these crabs dig burrows in mud along the stream beds they inhabit. They are active predators, feeding on invertebrates and frogs, and will also scavenge.

This photograph was taken in a shaded area without the use of flash. The result was an 8-second exposure, using mirror lock-up, cable release and a heavy tripod, in aperture priority mode. The subject was not moving at all. In this way the natural colours of the crab and its surroundings have been captured.

• • • • •

Shutter speed 8 Aperture Value f/8 ISO Value 200 Focal Length 180mm Shooting Mode AP

All text and images are taken from The Natural History of the Maltese Islands book published

by BDL.

HASTA LA VISTA CANCUN SAYS MONIQUE CHAMBERS

C

ancun is a town built around 40 years ago, surviving solely on tourism. It's ticks a box for every type of traveller, and whilst you don't need an open mind, you do need to open your eyes to the opportunities to make the most of this part of Mexico.

A gift from nature, the hotel zone is a strip of 20km white sandy beach which is wide enough to hold these massive complexes, a dual carriageway and have space for an equal number of restaurants, convenience stores, pharmacies and tourist tat shops overlooking a lagoon, which is mostly hidden by sprawling bushes and trees and warnings not to feed the alligators.

On first sight, we were slightly overwhelmed by the hotel zone and thought this was going to be a long week. Clipped grass, perfect exteriors, no vandalism, no graffiti; it reminded us of a theme park. It was a bit like being on the set of The Truman Show. The stereotypical clean cut, pastel polo shirt wearing, tanned and white teeth middle aged men and slightly more gregarious, coiffed, surgically enhanced women

32 – indulge / Winter 2014

from the U.S. There were the people who had had 'all you can eat' a few too many times and the ubiquitous hen and stag parties. And there were the Brazilians.

However, relaxation was the objective and for this, you couldn't find a better place. The rooms overlook the Caribbean Sea, which teases you from sunrise with the gentleness of its movement and voluminous crashing waves. The seagulls and pelicans would join us for our morning walk and swim and shell collecting exercise. Because the hotels have so many staffed pools with free bars, the majority of guests use them and don't take advantage of the vast span of postcard perfect sandy beach. It was wonderful!

The buffet breakfast, which consisted of an omelette station, salad bar, cereals, fruits, fried foods, cold cuts and traditional Mexican which seemed to be a stew, plantain, eggs with chili and potatoes, was not the bun-fight one has come to expect at buffets locally. The hotels seem to have so many staff that you are greeted, escorted to a table, served, cleared up after and all with a smile, that I

“A day on Isla Mujeres was booked with the hotel and this promised more of the same with a zip line, snorkeling, golf cart and kayaks thrown in. It was a great day out. Even if the video evidence is of me struggling to gracefully lie on a hammock.” actually enjoyed being amongst so many people so early in the morning. More entertainment is provided in the form of jackdaws who politely wait till you have left your seat to swoop down and steal any leftovers; they come in individually and take their find away to enjoy.

The all inclusive concept does get maximised by many; I see it as an opportunity to sample lots of things in one go, so I know what to pig out on the next day. It was difficult though just leaving the table without waiting for the

TRAVEL

bill and paying, having a coffee or beer in one of the bars and just walking away. It took some getting used to.

The hotels have buffets for all meals and then separate themed restaurants for the evenings which have limited seating and have to be booked in advance. On the two occasions we tried these, we were not impressed and so the buffet won and of course, a few external restaurants.

One in particular we visited twice, the first time for sundowners with its fish feeding platform and old world charm, I'm sure I had seen Lorenzillos on Diners Drive-ins and Dives..... Ice cold beers and soft shell crab to nibble on. We visited again with a business partner for dinner a few nights later and enjoyed the surroundings, the service and the food.

Another, which was my favourite for the trip, was Lobster & Steak, a deceptively large establishment where the higher echelons of Cancun society seemed to meet. It looked like a spit and sawdust place from the outside, but the interior was quite the opposite; and the steak was the best I have ever eaten. Ever.

To compensate for all the work you have to do eating, there is also a spa at most hotels. Underused I felt, though calming, professional service and no unnecessary chit-chat nor tinny music, the birds, the beach and the rustling palms your soundtrack.

Activities are many, from dinner cruises, kayaking, jet bikes, walking tours, a mall or three and parks, escaping the perfect hotel world is easy. You can almost forget where you are, stalls are local, shops are global and you hardly hear any Spanish.

Coca-Cola, of which I am a 4-a-day consumer, is everywhere. In some places, they don't actually serve water, just Coke. The hand painted logos on almost any surface even in the tiniest hamlet.

I'd expected to see more of the fresh coconuts than we did, though made the most of theme when we spotted a vendor.

We'd booked a cooking class at cancookincancun.com and this took a full day out of our schedule but was worth every second. Cookbooks are great but getting anecdotes and tips of produce, being able to taste the raw ingredients and see the preparation methods, hearing the anthropology of the food, make it for me and so these classes are always on my travel to do list, even when I pop to London.

A day on Isla Mujeres was booked with the hotel and this promised more of the same with a zip line, snorkeling, golf

cart and kayaks thrown in. It was a great day out. Even if the video evidence is of me struggling to gracefully lie on a hammock.

We also hired a car, which I do recommend. The Mayan temples at Chichen Itza are worth the two and a half hour drive. We just didn't fancy doing the trip with a coach load of others. A guide is also necessary; the place is magical, and although young in comparison to our temples, have some features which writing would just not do justice to, all I will say is, if you are a scientist or have a perverted love of mathematics, this site will blow your mind.

Car hire is very cheap and car parking free at hotels, valet parking is offered at the smarter restaurants - PLEASE somebody start this up in Malta. Driving is a breeze and although on the wrong side of the perfect tarmac roads, it's all quite slow, maybe due to their love of speed humps, and we didn't see a single accident. You do have to slow down for the occasional iguana crossing the road though, and I did get quite upset

at the number of kamikaze butterflies who, as much as I enjoyed seeing up close, wished had been on foot and not through a windscreen to their last living moments.

By car, you get to see how the hundreds of hotel staff live. Their brightly coloured homes, surrounded by the jungle, the wealth is incremental as you get closer to the city. You do also get to see the complexes which are so vast, you would find it too exhausting to leave. Golf is a huge sport and so many of these mini metropolises have their own course. The hotels towards Tulum were in-dispersed with underground lakes and rivers, called Senotes or Cenotes. Some offer diving, some kayaking and others swimming, but there is nothing else except a hippie village which is incongruous and a bit disappointing, though the food here was more ethnic, we only had chance to take one meal as we had reached the end of our trip and had taken the detour before heading to the airport.

If you don't like the cold but love Christmas, Cancun is a great option.

indulge / Winter 2014 – 33

MUSIC

KENNETH ZAMMIT TABONA INTRODUCES THE VALLETTA INTERNATIONAL BAROQUE FESTIVAL O

ur festival has been described as giving pleasure to thousands and generating millions. This festival, in three short years, has gained an enviable international reputation.

The 2015 festival gives particular attention to the music of Maltese-born composer Girolamo Abos; commemorating the Tercentenary of his birth with no less than four concerts of his music.

Musicians and aficionados travel across the world to be part of this festival; there is a variety of works on offer for the novice, the curious and the whole family.

It’s not hard to see why when one views the schedule hereunder and on the following pages.

SATURDAY 10TH JANUARY 2015 President’s Palace | 7.30 pm

NINE LAMENTATIONS English Choral music by Gylbert Banaster, Edmund Sturton and Robert White Performed by Nederlands Kamerkoor conducted by Paul van Nevel Nederlands Kamerkoor celebrated its 75th anniversary in 2012. Their catalogue encompasses the entire chamber choir repertoire, from medieval to contemporary and from “a cappella” to accompanied.

Premium Tickets: €40 | Tickets Prices: €20 | Discounted Seats: €15

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SUNDAY 11TH JANUARY 2015 Teatru Manoel | 11.00 am

TUESDAY 13TH JANUARY 2015 President’s Palace | 7.30pm

BACH PIANO TRANSCRIPTIONS

SOUTH AMERICAN BAROQUE MUSIC

by Siloti, Gluck, Sgambati, Kempff, Busoni, Joseffy and Liszt

Performed by L’Acheron Ensemble Conducted by Francois Joubert Caillet

Performed by Dmytro Sukhovienko (piano) Ukrainian-born Dmytro Sukhovienko came to fame at the Festival Menuhin in Gstaad in 1996. He then won First Prize at the International Music competition in San Bartolomeo in Italy and Second Prize at the International Clara Schumann Piano Competition in Düsseldorf in Germany. He has since featured at several prestigious music festivals and invited to play with numerous orchestras worldwide. In 2004, under the patronage of UNESCO a film documentary was made of Dmytro’s life as a pianist. In 2012 Dmytro was appointed Artistic Director of a series of classical concerts at the European Parliament in Brussels.

A selection of Sacred and Profane Baroque Music from the Americas Performed by Ensemble Villancico conducted by Peter Pontvik Starting in 1995 Ensemble Villancico has toured more than thirty countries with its Early World Music repertoire - foremost Latin American baroque music and early music with links to the Nordic region. With joyful intensity and first class musical qualities the group has gained a reputation world-wide as a leading interpreter in its genre.

Premium Tickets: €50 | Tickets Prices: €25 Discounted Seats: €20

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SUNDAY 11TH JANUARY 2015 Teatru Manoel | 5.00 pm

MUSIC FOR THE GRAND TOUR

by Corelli, Scarlatti, Porpora, Bononcini and Vivaldi Performed by Concerto de’ Cavalieri Conducted by Marcello di Lisa Hailed as one of Italy’s most vibrant and exciting groups dedicated to period-instrument performance of 18th century music, Concerto de’ Cavalieri, directed by Marcello Di Lisa, has gained a solid reputation for its historically informed style, warmth and vitality. Concerto de’ Cavalieri regularly performs at festivals and venues throughout Italy and abroad.

In 2011 Concerto de’ Cavalieri started The Baroque Project, a multiyear recording project with Sony Classical on the Italian Opera in the 18th century.

Premium Tickets: €50 | Tickets Prices: €25 · €20 · €10 Discounted Seats: €20 · €15 · €10

MONDAY 12TH JANUARY 2015 Ta’ Ġieżu Church | 7.30pm

WEDNESDAY 14TH JANUARY 2015 Teatru Manoel | 7.00pm

THE FRUIT OF LOVE

By Anthony Holborne

ARIAS & OVERTURES

By George Frideric Handel

Performed by L’Acheron Ensemble Conducted by Francois Joubert Caillet

Performed by Lestyn Davies, countertenor The King’s Consort Robert King, director, harpsichord

Anthony Holborne’s dances often carry mysterious titles (The Fruit of Love, The Night Watch, Paradizo, the Fairie-Round), lending them a greater lyrical and more profound significance than simple dances.

Founded in 2009 by François Joubert-Caillet, L’Achéron gives life to present, past and future repertoires of viol consort. The ensemble is constituted of a young generation of European musicians reinterpreting original works and instruments, being as authentic but also as readable as possible for today’s audience.

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Lestyn Davies, one of the world’s leading countertenors, joins leading baroque orchestra The King’s Consort in a sparkling programme of works by Handel. Under its director Robert King, The King’s Consort is one of the world’s leading period instrument orchestras and choirs. Its one hundred CD recordings have won many prestigious international awards and sold more than 1,500,000 discs. On tour, TKC has appeared in almost every European country, in Japan, Hong Kong, the Far East and North and South America.

Premium Tickets: €50 | Tickets Prices: €35 · €30 · €10 Discounted Seats: €25 · €20 · €10

MUSIC

THURSDAY 15TH JANUARY 2015 Ta’ Giezu Church | 7.30pm

SATURDAY 17TH JANUARY 2015 Teatru Manoel | 7.30pm

ARIAS FOR QUARTET

By Abos, Arne & Handel

INSPIRED BY BAROQUE: RAVEL, FOSS, SHOSTAKOVICH, RICHARD STRAUSS

Performed by Passacaglia Ensemble

Malta Philharmonic Orchestra Soloist: Rebecca Hall (flute) Conductor: Peter Stark

For many years the baroque ensemble Passacaglia has been acclaimed for its engaging and charismatic performances of seventeenth and eighteenth century chamber music, featuring the unique sound of recorders, flutes, violin, viola da gamba and harpsichord. Featuring some of the UK’s leading period instrument players, the ensemble has appeared at London’s Wigmore Hall and Southbank and has toured in Scotland, Scandinavia, Ireland and America.

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Maltese - Canadian flautist Rebecca Hall combines her role as Principal Flutist of the Malta Philharmonic with that of Flutist/ Artistic Director of the newly-formed Camerata Galatea and flutist of Malta’s most dynamic chamber ensemble, the Cosmos Wind Quintet. Peter Stark is Professor of Conducting at London’s Royal College of Music. Aside from a growing media profile he has performed with a number of the world’s leading ensembles.

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FRIDAY 16TH JANUARY 2015 St. Paul’s Anglican Cathedral | 7.30pm

ABOS, HANDEL & STEFFANI Commemorating the Tercentenary of the birth of Maltese composer Girolamo Abos.

Music by Michel’Ang Vella, Handel , Steffani and Abos Performed by Valletta International Baroque Ensemble (VIBE) Soloists: Mhairi Lawson - soprano Gillian Zammit - soprano Claire Ghigo - mezzo soprano VIBE is the resident ensemble of the Valletta International Baroque Festival.

Premium Tickets: €30 | Ticket Prices: €15 Discounted Seats: €10

SATURDAY 17TH JANUARY 2015 All Souls Church | 12 noon

BACH CELLO SUITES 1-3-5 SUNDAY 18TH JANUARY 2015 All Souls Church | 12 noon

BACH CELLO SUITES 2-4-6 Performed by Sigiswald Kuijken on the “violoncello da spalla”

The first of two concerts Apart from an illustrious career as a violinist Belgian-born Sigiswald Kuijken was a pioneer in introducing 17th- and 18th-century performance techniques and conventions of interpretation on violin and viola da gamba whereby the instrument was no longer held under the chin, but lay freely on the shoulder; this was to have a crucial influence on the approach to the violin repertoire and was consequently adopted by many players starting in the early 1970s.

Premium Tickets: €30 | Ticket Prices: €15 Discounted Seats: €10 Partly Sponsored by Camilleri Paris Mode

indulge / Winter 2014 – 37

SUNDAY 18TH JANUARY 2015 Teatru Manoel | 5.00pm

TUESDAY 20TH JANUARY 2015 St. Publius Church, Floriana | 7.30pm

JOHANN SEBASTIAN BACH’S GOLDBERG VARIATIONS

MICHELANGELO FALVETTI’S “IL DILUVIO UNIVERSALE”

Performed by Joanne Camilleri

Performed by La Cappella Mediterranea The Namur Chamber Choir Conductor: Leonardo Garcia Alarcon Renzo Spiteri (percussionist)

Written in 1741/2, the Aria with 30 Variations, nowadays better known as the Goldberg Variations, is one of Johann Sebastian Bach’s very last works. The event delves into the delights of Bach’s celebrated Goldberg Variations in a Lecture-Recital which promises to enlighten and delight.

“Joanne Camilleri combines the secure touch of a seasoned performer thoroughly immersed in Bach’s style with an effervescent freshness of spirit able to sustain a level of artistry, concentration, stamina and attention to detail” (Bachtrack).

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The ensemble La Cappella Mediterranea was founded by Leonardo García Alarcón in 2005, with the aim of going back to the sources of the aesthetic ideals of the great composers of southern Europe.

Since it was founded in 1987, the Choeur de Chambre de Namur (Namur Chamber Choir) has championed the musical heritage of its native region, with concerts and recordings dedicated to Lassus, Rogier, Du Mont, Gossec, Grétry a.o., while at the same time tackling the Great Works of the choral repertoire.

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WEDNESDAY 21ST JANUARY 2015 St Paul’s Anglican Cathedral | 7.30pm

A TRIBUTE TO GIROLAMO ABOS Performed by Die Kölner Akademie choir and orchestra Conductor: Michael Alexander Willens This is Die Kölner Akademie’s second appearance at this Festival. It is a critically acclaimed ensemble based in Cologne which performs music from the 17th through to the 21st century on both modern and period instruments. The ensemble seeks to bring out the composer’s intentions by using historical seating plans, critical editions and the proper instrumentation for each work.

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MONDAY 19TH JANUARY 2015 St. John’s Co-Cathedral | 7.30pm

THURSDAY 22ND JANUARY 2015 St Paul’s Anglican Cathedral | 7.30pm

JOHANN SEBASTIAN BACH’S ST. JOHN’S PASSION

HANDEL HIS LONDON FRIENDS

By Handel, Roman, Geminiani & Boyce

Performed by The Joyful Company of Singers The Orchestra of the Age of Enlightenment (OAE) Conductor: Steven Devine One of Europe’s most prominent chamber choirs, the Joyful Company of Singers is renowned for its virtuosity and intensity of spirit, as well as for an astoundingly wide repertoire, ranging from the 16th Century to the present day.

The OAE returns to this Festival following it’s original appearance in 2013. It is a British period instrument orchestra and a resident orchestra of the Southbank Centre, London, associate orchestra at Glyndebourne Festival Opera and has its headquarters at Kings Place

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Performed by European Union Baroque Orchestra (EUBO) Soloist: Huw Daniel Conductor: Lars Ulrik Mortennsen EUBO auditions and selects a completely new orchestra each year. Its members come from all over the EU to gain performing experience, working together under the inspirational leadership of Music Director Lars Ulrik Mortensen and some of the world’s finest baroque musicians. Huw Daniel studied at the Royal Academy of Music and is one of the leading baroque violinists of our time. He plays regularly with leading orchestras and ensembles worldwide.

Premium Tickets: €50

MUSIC

FRIDAY 23RD JANUARY 2015 St. Publius Church | 7.30pm

LE CONCERT SPIRITUEL Vivaldi: Gloria and Psalms 113 121 147 Campra Messa Ad Maiorem Dei Gloria Performed by Le Concert Spirituel Conductor: Hervé Niquet Le Concert Spirituel was the first ensemble to perform private concerts in France. Founded in the 18th century, it closed with the outbreak of the French Revolution. Its name was revived by Hervé Niquet when he founded his ensemble of ancient instruments in 1987, bringing back to life the great French repertoire played at the court of Versailles. In this spirit, Le Concert Spirituel collaborates closely with the Centre de Musique Baroque de Versailles.

Premium Tickets: €50 | Ticket Prices: 30 Discounted Seats: €20

SATURDAY 24TH JANUARY 2015 St. Paul’s Anglican Cathedral | 12 noon

GABRIELI & MONTEVERDI ‘The Glory of San Marco’ A celebration of works by Maestri of the great Basilica of St Mark, Venice.

Claudio Monteverdi, Giovanni Gabrieli, Adrian Willaert and Andrea Gabrieli Performed by VIBE (Valletta International Baroque Ensemble) Directed by Eamonn Dougan Premium Tickets: €30 | Ticket Prices: €15 Discounted Seats: €10

SATURDAY 24TH JANUARY 2015 Teatru Manoel | 9.00pm

BAROQUE FESTIVAL BALL The ball will be held in the auditorium of Teatru Manoel with a 10 piece band and string quartet led by Gjorgji Cincievski.

FOR CHILDREN: SUNDAY 11TH JANUARY 2015 Studio Theatre | 10am

TOI TOI BAROQUE - WORKSHOP This Toi Toi event is a highlight in our season and promises to entertain young and old with a variety of popular baroque classics. Come in costume, wear a wig, or disguise with a mask and learn all about the composers of the time whilst dancing to the tunes and clapping the rhythms.

Dancers and musicians are ready to make this a truly memorable CHILDREN’S BAROQUE BALL. A concert specially created for toddlers and young children (3-7) with their parents or carers.

Tickets Prices: €5

SUNDAY 18TH JANUARY 2015 Teatru Manoel | 11.00am

TOI TOI PASSACAGLIA - WORKSHOP A fantastic opportunity for the young to discover the world of Baroque - the instruments, the style and sound.

Pieces of music of different moods are broken down and explained through an engaging and interactive concert/ workshop. Find out about the composers, their travels and tales of old.

Recommended age: 6-12 Tickets: €5

BAROQUE FESTIVAL BOOKINGS For all bookings and further information: www.vallettabaroquefestival.com.mt www.teatrumanoel.com.mt +356 2124 6389 bookings@teatrumanoel.com.mt

€30 per person | €50 extra per box Dress code: Costume or Black Tie and mask Discounted costume hire from Teatru Manoel Costume House

indulge / Winter 2014 – 39

A SPECIAL PIECE OF MUSICAL HISTORY IN VALLETTA

BY MIKE TURNER

O

ne of the many treasures in the “City built by gentlemen for gentlemen” has just been restored to former glory; indeed it has been raised above any previous levels. We are commenting on the “John Smith” Organ in St. Paul’s proCathedral in Independence Square, which came to Malta in the 1860’s from Chester Cathedral in England, having been created and installed there in the late 1600’s.

John Smith was made the Royal Organ builder in the 17th century after a long and often bitter battle with his rival, a Mr. Harrison. The twist in the tale is that his real name was Johann Schmidt, he came from Germany, and Harrison was a Frenchman – ah, the 17th century EU, plus ça change.

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There is an oft told story and strong circumstantial evidence that on his way to Dublin for the first performance of “Messiah”, G.F. Handel himself held final rehearsals and practice on this very same organ. There is also a counter claim that he used the piano in the travellers hotel he stayed at, but it is hardly logical that he would prefer a pub piano to a Cathedral Organ to rehearse his great opus, especially as he used voices from the choir.

During its life the organ has been restored several times and at the turn of the 20th century was rebuilt by a major Swiss company. After WW2 it was rebuilt by a London company and was maintained by RAF electricians, but unfortunately much of the material used was of poor postwar quality. The ravages of time, humidity and dust had reduced it to a poor state, so some eight years ago a Committee to raise the funds to restore it to glory was established. Finally after a long struggle the restoration has been achieved.

However, the only part of the instrument which is definitely original now is the beautiful, carved oakwood casing, although certain of the wooden pipes might also be from the 17th century.

Many of the worlds’ leading organ builders were approached and consulted and several were asked to inspect and quote, but for various reasons were turned down. Finally it was decided to

MUSIC

Image by Fritz Grimm

entrust Kenneth Jones Ltd;, of Wicklow, Ireland, and after this was decided it was discovered that the owner and Managing Director, Derek Byrne, was brought up in Sliema and had a Maltese mother, which was fitting. The Irish connection coincided with the Irish presidency of the European Union and this brought the Irish Ambassador, HE Jim Hennessy, on board too. Some of the pipes and equipment had to be shipped back to Ireland and some of the parts, such as the bellows, were worked on in Malta

by Malta’s leading organ building expert, Perit Robert Buhagiar of Zabbar. Robert is now the maintenance and servicing expert who will look after the instrument over the years.

The lovely acoustic of the Anglican Cathedral is already a favourite among musicians and audiences and this superb organ will be yet another special attraction. Such is the enthusiasm among musicians that there were two well attended and much applauded “semi-official” concerts before the official debut. The first, a Chamber Concert for organ and strings, had the Argotti String Ensemble teaming up with two of Malta’s finest, Hugo Agius-Muscat and Elizabeth Conrad, plus England’s Philip Walsh all sharing time at the organ. Hugo is the titular organist at Saint Paul’s proCathedral. The second was a solo concert

by Hamish Dustagheer, who has just passed first at the Royal College of Music, and won a music scholarship to Oxford, and both were a much acclaimed success.

Now some of the world’s greatest organists are queuing up to play and the official opening concert was played

by the world star, Wayne Marshall, who lives around the corner in Valletta, as he recently launched an Organ Festival with a wondrous performance, followed by eight other organists from all over Europe.

One comment is that it is far more than just a “church organ”, but is more like an American concert organ. Indeed it has so many special attributes, including ability to be switched over to a baroque instrument, and a mobile console which can be wheeled to various positions. The range is huge, from the sweetest, most delicate sounds, to thunderous, roof raising drama, and makes the claim that modern electronic instruments can compete with a real pipe organ look ridiculous.

Actually Marshall and Dustagheer took full advantage of the adaptability, brought the console out and forward, turned it round and played with their backs to the audience. Thus they stunned them with a rare exhibition of the incredible

athleticism essential to be a concert organist, who uses both hands and both feet at lightning speed in total coordination with eye. The actual physical effort and co-ordination is downright Olympian, as the organist plays on three keyboards, tap dances across over a dozen or more pedals, pushes and pulls some thirty odd stops.

This exciting instrument will be used in many ways to enhance the musical culture of the capital city. It is designed for orchestral and choir accompaniment.

Soon carefully chosen children will be offered long term lessons, to ensure the continuation of Maltese organ mastery, such opportunities are currently few and far between. Several other international and local maestros played during Notte Bianca, when over 2000 visitors came in, many attracted by the gorgeous sound emitting from the open doors. It is also planned to make a positive contribution to the V18 campaign, along with the presence of the Cathedral itself.

This beautiful instrument, part of which is over 350 years old, the product of such a European combination of talent over the centuries, Maltese, British, German, Swiss, is now, and will remain, a part of Valletta’s rich cultural heritage treasure, and will contribute to the attraction of more and more foreign musicians to the shores of Malta – Dustagheer and two cathedral organists will be here for concerts in January.

indulge / Winter 2014 – 41

GIFTS

GIVE YOUR PET PLEASURE Up the stakes and make your pet some treats.

These plaque buster biscuits for dogs sold out in minutes at an SPCA fair. They are very hard and crunchy to help scrape off plaque from your pooches teeth. All the ingredients are probably in your cupboards already. You do need to leave these in the oven for a while once cooked, so baking them on Christmas Eve is a good idea. They last about 7 days as have no preservatives. This recipe makes about a kilo of biscuits. Cut them to the size that is most suitable for your dog.

175ml powdered skimmed milk 125ml cornmeal 50ml bulghur wheat 550ml wholewheat flour 1 stock cube 375ml boiled water 250ml quick cook rolled oats 2 eggs, beaten Method Preheat the oven to 160°C. Combine the milk powder, cornmeal, bulghur and flour in a large mixing bowl.

In a jug, dissolve the stock cube in the boiling water and add the rolled oats and leave to stand for about 5 minutes. Stir the beaten egg to the wet mixture and gradually mix the wet with the dry ingredients. Divide into two balls and knead on a floured surface for about 5 minutes.

Roll out to a ¼ or ½ inch thickness; again, depending on the size of your dog. Cut with a cookie cutter and place on a lined baking tray for 50 minutes.

Once cooked, turn the oven off and leave the biscuits in there to harden for several hours / overnight. Store at room temperature in a container with a loose fitting lid.

Remember, these have no preservatives, but they don’t normally last that long.

Follow all the movements of your pets with the G-Paws Pet GPS Tracker. Great for monitoring the nocturnal activities of your feline friends or locating your precious, energetic pup.

Robust and fully weatherproof, this miniature GPS tracker easily clips on to your pet's collar and records its position every 5 seconds for up to 8 hours. Simply plug it into your computer via USB and amuse/horrify yourself and others with the eye-opening results. You can even view and share your pets activities using Google Maps.

Available from Firebox.com Forget tweed coats and booties, Doggles are the latest thing in dogwear. These superbly made sunglasses provide protection from the sun, yes – your dog needs these! Featuring rugged polycarbonate (shatterproof) anti-fog lenses with 100% UV protection, they're great for dogs with eye disorders such as pannus and light sensitivity. The full-on goggle-style shades feature stylish air-vented wraparound frames that completely enclose the eyes, with no gaps for stray light, dirt or insects perfect for dogs that like to lean out of car windows too.

Available from Firebox.com

Salmon bites How about some salmon bites for your puss? You will need Brewer’s Yeast for this recipe, which is readily available at good health food shops.

125ml can of salmon, drained 250ml breadcrumbs

surface. Chop into cat-bite-size chunks and place on a baking sheet before cooking for 20 minutes.

Once cooled, these can be stored in the freezer, though do bring them to room temperature before serving your precious!

60ml flour 15ml vegetable oil 1 large egg, beaten 1tsp Brewer’s Yeast Method Preheat the oven to 180°C. Mash the salmon into small flakes and add the rest of the ingredients, mixing as you go along to form a dough. Roll out the dough as best you can on a floured

indulge / Winter 2014 – 43

SPORTS

WHAT JOLLY GOOD SPORTS’ WHO BETTER TO ASK WHAT TO BUY A SPORTS LOVER FOR CHRISTMAS THAN SPORTS MAD DUO, NATHAN AND DEIRDRE FARRUGIA? Nathan Farrugia is an entrepreneur, philanthropist, husband and father, with world endurance records to his name, all whilst raising funds for great causes. He is active in the social and charity sector as a trustee of various organisations. He recently created Ultimate Performance, a new executive leadership and performance coaching programme for people wanting to raise their game at work and life.

Deirdre Farrugia is a former sprint athlete and Olympian. She was national record holder for several years representing Malta at several International Games over a span of 15 years. Using her experience in high level sport, she now works as a Personal Trainer.

She is mother to two daughters, and the better half of Nathan.

Deirdre works together with Nathan, along with Nutrition Therapist Christine Busuttil in offering corporate wellness programmes.

Nathan is asking Santa for:

In her spare time, Deirdre has crafted this wishlist:

• GARMIN 620 - top of the range device to track my training • Adidas Boost Glide 7 - new and improved top running shoe, good for 100 mile runs (we’ll take your word for it Nathan) • Entry into the Malta Marathon, raising funds for Inspire, the foundation for inclusion • Scott genius 900 carbon fibre mountain bike, to compliment my road and triathlon bikes

• Adidas running top - great for the chillier mornings • Twin Sea Kayak, to take the kids out adventuring • All the equipment a personal trainer needs • The Garmin Virbofit to track my busy days • Bose Sports Headphones for excellent sound while I’m exercising

• A year supply of PowerBar protein milk to help repair my muscles after hard training

Ultimate Performance supports individuals and companies to improve their performance through executive coaching, wellness programmes and leadership development. www.upyourlevel.com or find us on Facebook

44 – indulge / Winter 2014

This couple’s idea of fun is to go for a run together, so a trip to New Zealand to race Xterra is their joint dream, knowing that Xterra Malta, is coming to Golden Sands on March 29th 2015, can always practice there first.

MY ABSOLUTE DREAM CAR ADRIAN MUSCAT-AZZOPARDI

O

ne of the verses in a song which stuck to my mind in my teenage years was “lose your dreams and you will lose your mind” by the Rolling Stones (Ruby Tuesday). And although I’ve often risked losing my mind as I grew up, I’ve never lost my dreams. Dreaming about cars is what I do from the moment I open my eyes in the morning, till I put myself to sleep at night browsing classifieds. I sometimes make it a challenge to find all the cars of a particular model for sale in the world at one given time. It is always an exercise in futility. But the beauty of dreaming is that there doesn’t need to be a result. The process is not rational.

There are infinite means but vary rarely, if ever, an end. Dreams are so personal.

And today, my brief was to write an article about my dream car, without financial constraints. I have been given a license to spend an imaginary unlimited budget, a license to ‘go crazy’.

Crazy I do well. Yet when faced with the task of writing about my dream car I found myself having to think. Everyone has his or her own concept of dream cars.

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My mother’s idea of a dream car is a car that has a reversing camera. Ever since she was given a ride in in a car with a reverse camera which had those coloured parallel lines over laid on the video image to tell you how close you are to the object behind you it has become her ultimate obsession. In my case, is it the car I’ve dreamed of owning ever since I can

remember? Is it one of the poster cars that I hung on my wall together with the Beatles and the Doors during my teenage years? Is it one of the model cars I had when I grew up? Or is it the ultimate car, which I have created in my mind putting in the various single qualities from cars that I have already owned and others that I have driven, dreamt or read about?

CARS

Adrian Muscat Azzopardi is a car enthusiast with a weakness for light-weight British sports cars. In his spare time he indulges in buying, racing and writing about cars and particularly enjoys road trips to Sicily where he takes part in various competitive motor sport events. Feel free to join Facebook.com/MaltaCarForum where members can discuss literally anything car related and follow his blog.

“...drooling and dreams go hand in hand. You cannot dream without drooling. You cannot dream without feeling warm inside.”

Over the past ten years the criteria of what my ideal car should have has matured, changed and evolved. What I am sure of is that my ultimate car would be a light-weight sports car. In so far as categories are concerned I have never been an off-road person and I am more inclined towards a fast b-road and track car. So that’s one aspect sorted out. I am also not fond of trailers and my dream car needs to be a car that can be driven to and from a track and that can be easily used in every day driving. It needs to have air-con, a stereo and enough space for luggage to escape for a weekend.

Reliability is paramount, and the car needs to be fast. Seriously fast. Mind bogglingly fast. But more importantly it needs to be

an amazing handler. I have never been into top speeds, but the car needs to grip around corners and bends as though it were on rails. Ultimately the car needs to be light. Colin Chapman (Lotus founder) famously claimed that when building a sports car you need to “simplify and then add lightness”. Chapman pointed out that adding power makes you faster on the straights but subtracting weight makes you faster everywhere. The body would need to be beautiful and aerodynamic at the same time, and the interior spartan but classy. In my mind it would have toggle switches from the early sixties cars and a hand stitched leather or alcantara dash. And the work of art would be the engine. It needs to sound glorious. It must sound like AC/DC at low revs and build up an angry Beethoven symphony as it revs past it’s 10,000 rpm red line. It would have a minimum of eight cylinders and possibly twelve. The car needs to have brakes which were engineered for racing and it needs to change gears with clinical precision and F1 speed. This is my ultimate car.

As I re-read what I have just written I have probably just described the Ferrari La Ferrari, the Lamborghini Veneno or the McLaren P1. They are clinical, perfect, outrageous, insane, beautiful and tick all the boxes. A masterpiece in futuristic engineering. They are so extreme that the motoring press found the need to create a new term to describe them: hypercars. I know all there is to know about them. All the numbers, the data, the performance attributes and the facts that any car lover would be interested in knowing. Yet for some mysterious reason I have never drooled over either of the above cars. And drooling and dreams go hand in hand. You cannot dream without drooling. You cannot dream without feeling warm inside.

As I wrote this article I realised that what makes me drool, what makes me warm inside is far from perfect and is even further from my idea of the ultimate car. My dream car has an engine in the ‘wrong place’ and has been described by the motoring press as being notorious for handling like a hammer when pushed to the limit. The air-con, when specced, blows hot air. The car goes fast in a straight line but will kill you if you try to go fast around bends unless you know exactly what you’re doing. It was built for top speeds. My dream car does not require the 1.3 million dollar budget that the above-described hyper cars demand.

My dream car is that poster car which hung in my room during my teenage years with John Lennon to one side and Jim Morrison to the other. The Porsche 911 (930) Turbo from the eighties is my dream car. Possibly red, with a big badass whale tail. But I cannot get myself to buy it. Lose your dreams and you will lose your mind. Ain’t life unkind?

indulge / Winter 2014 – 47

GIFTS

WITH 10 DAYS TO GO WE OFFER SOME THINGS TO DO IN THE COUNTDOWN TO CHRISTMAS

14th

Valletta Waterfront takes on a Christmas Village feel with a mix of decor, music, food and activities relating to this magical time. There are a variety of activities underneath the 30ft tree and along the whole promenade: Christmas bands, children's choirs, cribs, stalls and more. Santa can be found in his workshop and together with his helpers will be available for photo opportunities.

As the rest of the year, on weekends and public holidays there will be free children's animation.

18th

Add one of these to your wishlist….. Unique occasional furniture by the renowned Tom’s Company at HENRI Luxury Gift Boutique, including designer chests and drawer units with the trademark colourful, idiosyncratic style one associates with the renowned brand.

HENRI Luxury Gift Boutique, Mdina (next to Palazzo Falson). For more info tel: 2010 6307

Find out more on the Valletta Waterfront Facebook page or visit www.vallettawaterfront.com/christmas for a full list of activities.

16th

Last day to order for JohnLewis.com for delivery in time for Christmas

48 – indulge / Winter 2014

21st

Have friends over and let the games begin!

A stunning range of chess sets produced in Italy. Made of alabaster, they come in various colours and two sizes. The pieces range from traditional shapes to contemporary designs and make great decorative pieces as well functional games. Available from HENRI Luxury Gift Boutique, Mdina (next to Palazzo Falson).

For more info tel: 2010 6307

23rd

Buy some fresh flowers.

You don’t need a reason…..

JohnLewis.com

26th

If, after the big day, you find yourself with unwanted presents, why not donate them to a local charity shop like Inspire or Paws for a Cause?

www.indulge.com.mt