SERVED #32 by Served Magazine

N_32

MAGAZINE

GATHER WITH CHEER

‘INSPIRED by the SEASON’ Discover the warmth of the season in this Christmas edition, crafted with festive recipes, creative ideas, and stories made for sharing.

/ EVENTS@

Seaside moments, unforgettable memories

/ MAKE THIS YOUR NEXT EVENT VENUE

www.koraexperience.com

BIG, FAT ZERO! New flavour Coming soon!

Ommima fresh soups contain zero additives, zero preservatives and zero artificial colouring. Our tasty soups are made daily using the freshest ingredients, and, they’re super convenient and easy too! just pop one into the microwave for a couple of minutes and help yourself to a delightful, hearty meal. Find them in the chilled section at leading supermarkets and foodstores.

SOUPS SO GOOD, EVERYBODY WANTS SOME! ommima.com

#FROM THE EDITOR

Small moments, shared beautifully, make the season shine... Winter has a way of inviting us back to the table. As the air grows cooler and the evenings stretch softly across the islands, we find comfort in the rituals that make this season special, the slowsimmered soups, the festive bites, the long conversations shared over something warm and thoughtfully prepared. This edition of Served celebrates that gentle return to gathering, featuring dishes and stories that bring both creativity and comfort to the forefront. In these pages, you’ll discover winter cooking at its most inspiring: from silky broccoli soups and vibrant green pastas, to pepper-glazed salmon, creamy mash with braised mince, and even the joy of transforming leftovers into something beautiful, like our turkey bruschetta layered with Brie and cranberry.

Our dessert table shines too, with hazelnut meringue nests, citrusy curds, and cherry-glazed creations that offer the perfect sweet pause to a festive meal. This issue also leans into the art of celebration itself. We explore the quiet elegance of serving Champagne with intention, where the beauty lies not in theatrics but in preparation and care. And in the spirit of winter gatherings, we visit thoughtfully designed spaces, from architectural restorations woven with memory to the refined tablescapes of Onika, where craftsmanship meets storytelling. Winter reminds us that food is more than sustenance; it is warmth, connection, tradition, and a spark of creativity on the coldest days. We hope this edition brings inspiration to your cooking, beauty to your table, and a little seasonal magic to your gatherings. Big Love, The Served Kitchen

Editor: Sam Psaila Art Direction: VOCĀB Contributors: Daleigan Sabine Elridge Elisa Eder John Edwards Eduardo Gandia Martinez Miles Kaviraj Jasper Linwood Lena Marlowe Eunice Muscat Theo Nakamura Petros Skarmoutsos Amira Solano Advertising: 7788 0300 Printing: Print It

Bliss Small Plates – Set of 4 - €39.95 A charming and festive gift for anyone who loves to entertain, the Bliss Small Plates bring a joyful touch to any holiday table. Each porcelain plate features a playful seasonal illustration with a colourful rim, making them perfect for serving treats, snacks, or adding a splash of cheer to everyday dining. Thoughtful, stylish, and easy to mix with any décor, they make a delightful present for hosts, friends, or anyone who appreciates beautifully crafted tableware. Size: 2 × Ø12.5 cm, Care: Dishwasher safe. onikatablescapes.com

Reproduction in whole or in part without written permission from the publisher of Served Magazine is prohibited. All rights reserved. Dates, information and prices are believed to be correct at the time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. Neither the editor nor the publisher accept responsibility for any material submitted, whether photographic or otherwise. While we endeavour to ensure that the organisations and firms mentioned are reputable. The editor can give no guarantee that they will fulfill their obligations under all circumstances. © 2025/6

#CONTRIBUTORS

..."FROM THE SERVED KITCHEN"...

Faisal Ahmed Aldeleigan Chef Faisal left his comfortable life as a banker for a career as a chef consultant. His love for food was instilled by his mother, he has perfected his craft by studying cooking techniques in Europe. By establishing the Chef Faisal Consultancy, Faisal is able to not only share simple yet sophisticated dishes, but is also positioned to help restaurant businesses thrive.

Lara Hansen

Eunice Muscat

Petros Skarmoutsos

Louise Sammut

Chef Lara Hansen is a home cook known for her refined yet heartfelt approach to cooking. Trained in Mediterranean cuisine, she blends classic techniques with bold, seasonal flavours inspired by her travels. Her dishes celebrate simplicity, colour, and balance, food that tells a story. For Served Magazine, Lara brings her creative flair to the table, transforming everyday ingredients into elegant, memorable experiences..

Inspired by her mother’s soulful home cooking and the vibrant energy of Chez Philippe, where he first fell in love with the rhythm of the kitchen, She brings heart and precision to everything he creates. His cooking style is seasonal, fresh, and local, rooted in Maltese tradition yet open to global influences. Whether crafting a comforting chicken broth or reinventing a classic rabbit stew, he believes food is about care, connection, and creativity.

A wine expert, who has called Malta home for the past seven years. Armed with a master's degree in marketing management, Petros has amassed extensive experience in the HORECA sector, excelling as an operations manager in both Greece and Malta. Known for his talent in curating impressive wine lists and cocktail menus, he has found his niche as the Wine Manager for Farsons Group since 2021.

Louise Sammut balances managing risk at a leading bank with her deep passion for cooking. Her creativity lets her whip up meals for impromptu gatherings or elegant midweek suppers. Discovering her love for cooking young, she explored flavours and techniques, developing a signature style defined by flavourful dishes and meticulous presentation. She believes food brings people together and creates lasting memories for everyone to share.

“ W I N T E R I N V I T E S U S TO GAT H E R C LO S E R , O V E R S I M M E R I N G P OTS , G LO W I N G K I TC H E N S , A N D T H E QUIET COMFORT OF GOOD FOOD SHARED.”

011

WARM UP WITH SOME OF THE COMFORTI

T H E A RT O F GAT H E R I N G WITH ONIKA

H E R E TO S TAY

Kave Home unveils Here to Stay, a manifesto celebrating lasting design, meaningful objects, and the brand’s renewed commitment to timeless, thoughtful craftsmanship.

Lucy Cachia Caruana blends architecture, travel, and heartfelt design to create refined, meaningful tablescape experiences.

42 SA L A D, S C R A M B L E, TOA S T.

Soft, creamy eggs layered over toasted bread, brightened with crisp salad and a sweet balsamic glaze for perfect balance.

C H A M PAG N E O N T H E TA B L E

BUT TERED MASH WITH BRAISED MINCE

A guide to serving and pouring with confidence, transforming December gatherings into refined, intentional celebrations filled with sparkle.

Rich, tender beef simmered with vegetables, served over creamy mashed potatoes for a hearty, comforting winter plate.

20 B R O CC O L I B L I S S B OW L

A silky, comforting soup blending fresh broccoli, celery, cream, and garlic into a warm, nourishing winter favourite. 012

NG WINTER RECIPES THIS SEASON OFFERS

C H E R RY D E L I G H T

L E F TOV E R T U R K E Y B R U S C H E T TA W I T H B R I E & C R A N B E R RY

Crisp meringue, silky vanilla custard and a tangy cherry glaze come together in a festive, elegant dessert that balances sweetness, texture and winter warmth.

A warm, festive bite layering turkey, melting Brie, and sweet cranberry on crisp toasted baguette.

52 FESTIVE GIFT GUIDE

Holiday gifting shines when every piece tells a story—this collection blends elegance, function and festive charm into thoughtful, lasting treasures for all.

B A K E D R I C OT TA W I T H R OA S T E D F R U I T

H AW K I N S I N T E R I O R S

Redefines Wine Country Elegance From Napa to Carmel Valley, the studio crafts tasting rooms that invite connection, comfort, and timeless charm.

Warm, golden ricotta paired with caramelised figs, citrus, and apples for an elegant, honeykissed festive appetiser.

72 H A Z E L N U T M E R I N G U E N E S TS

Crisp, nutty shells filled with mascarpone cream, zesty lemon curd, and fresh berries for an elegant festive dessert. 013

Timeless From Mdina’s bastions, a taste of eternity

demondion.xaracollection.com

#CRAFTING

A TOUCH OF CITRUS MAGIC...

Crafting Blood Orange Christmas Décor for a Bright and Beautiful Festive Season! Move over traditional red and green, this Christmas is all about a warm and vibrant twist. The rich crimson tones and golden hues of blood oranges bring a touch of natural beauty and sophistication to holiday decorating. Their colour captures the essence of winter sunshine, while their fragrance fills the room with a sense of comfort and celebration. From simple garlands to elegant table styling, these versatile fruits prove that festive décor can be sustainable, fragrant, and effortlessly beautiful. *Dried Blood Orange Garlands There is something charmingly nostalgic about homemade garlands. Slice blood oranges thinly and dry them slowly in the oven until translucent. Once cooled, thread them onto natural twine with cinnamon sticks, cloves, or bay leaves. Hang the garland across your mantel, wrap it around your tree, or drape it along your dining table for a rustic and aromatic display. *Citrus and Spice Centerpieces Bring warmth and scent to your table with a simple mix of dried blood orange slices, pinecones, and sprigs of rosemary. Arrange them around pillar candles in glass jars or ceramic bowls for a natural centerpiece that feels luxurious yet unpretentious. The colours of the fruit glow beautifully in candlelight, adding depth and texture to your festive table.

*Naturally Beautiful Gift Wrap Gift wrapping can be just as thoughtful as the gift itself. Use plain kraft paper or linen fabric and finish with twine tied around a dried blood orange slice and a sprig of thyme or eucalyptus. The result is elegant, fragrant, and environmentally friendly, transforming even the simplest gift into something memorable and personal. *Festive Table Styling For a Mediterranean touch, add dried blood orange slices to each place setting. Pair them with linen napkins, gold cutlery, and wooden serving boards for an earthy yet refined look. A single slice of citrus placed on a napkin, perhaps with a rosemary sprig, adds colour and a whisper of scent that enhances the dining experience. *Scented Citrus Simmer Pot Fill your home with the comforting aroma of Christmas by making a simple simmer pot. Combine water, blood orange slices, cinnamon sticks, cloves, and star anise in a saucepan and allow it to simmer gently. The scent that fills the air is warm, spicy, and nostalgic, creating an inviting atmosphere that no candle can replicate. Finishing Touch Decorating with nature’s palette brings a sense of authenticity and connection to the season. The blood orange, with its vivid colour and delicate fragrance, offers endless ways to bring warmth and elegance into your festive home. Whether strung as garlands, arranged in bowls, or used to dress your table, it captures the true spirit of Christmas: creativity, beauty, and the joy of simple things.

015

#ON THE BOTTLE Words Petros Skarmoutsos – Farsons

CHAMPAGNE ON THE TABLE: HOW TO SERVE, POUR & CELEBRATE LIKE A PRO

016

#ON THE BOTTLE

There’s a certain magic that arrives with December, and with it comes the season’s most elegant ritual: opening a bottle of Champagne to welcome guests to the table. Yet the true art of serving Champagne, whether it’s a festive non-vintage or a refined vintage like Bollinger’s La Grande Anne, lies not in theatrics, but in thoughtful, confident preparation. When done well, Champagne doesn’t just accompany a celebration; it becomes part of its architecture. The experience begins long before the first pour. Choosing the right glassware can transform even the most familiar label. Today’s Champagne aficionados know that a tall, tulipshaped glass, or even a beautifully fine whitewine glass, releases far more expression than the traditional flute or the old-school Gatsby’s coupettes. It allows the wine’s personality to emerge: the brioche warmth of a Champagne aged on lees, the vibrant energy of a fresh non-vintage, or the layered depth that houses such as Bollinger or Perrier-Jouet are famously known for. Coupette may look glamorous on a holiday table, but their broad bowl sends bubbles escaping far too quickly. Temperature, too, shapes the moment. Champagne is at its best between 6°C and 10°C, with slightly warmer temperatures favouring vintage cuvées, where complexity deserves room to bloom. An ice bucket with half ice-half water, cools a bottle to perfection in just twenty minutes. It’s one of those small hosting details that feels quietly luxurious, the way a well-chilled bottle of Special Cuvée always seems to arrive at precisely the right temperature. Opening the bottle is its own small performance. Despite the temptation, a loud pop is never the sign of a skilled host. The ideal opening is a whisper: one hand steady on the

cork - thumb on top, the other gently twisting the bottle until the cork slips out with a soft sigh. It’s controlled, safe, assured, and especially with a prestige bottle, deeply respectful of the craftsmanship inside. And for those keen to take their service a step further, consider the insider’s trick: decanting! While it still surprises many, decanting Champagne, particularly rosé Champagne, can reveal extraordinary nuance. A gentle decant into a chilled vessel softens the wine’s edges and releases a spectrum of aromas: red berries, delicate spice, savoury depth. Complex rosé Champagnes or fuller-bodied styles, like those Bollinger is celebrated for, can become even more expressive with just a moment of air. Once in the glass, Champagne deserves a thoughtful pour. A third full is ideal, giving bubbles space to rise and aromas to gather. Slow, elegant, never rushed; the kind of pour that signals the evening ahead has been curated with intention. Should the impossible occur and a bottle remains unfinished, don’t despair. A proper Champagne stopper will preserve freshness for a day, sometimes longer, particularly with structured, robust styles. And even flat Champagne has its uses: a splash in a citrus vinaigrette, a dash in a seafood risotto, or the base of a bright holiday cocktail. In the right kitchen, nothing goes to waste. Ultimately, serving Champagne well is a gesture of attention, a gesture of warmth, a gesture of celebration handled with care. Whether you’re setting the holiday table with your favourite bottles or opening a cherished well preserved bottle of R.D., the ritual transforms the moment. It brings sparkle not just to the glass, but to the gathering itself. Here’s to a season of elegance, intention, and beautifully poured bubbles. Cheers.

“CHAMPAGNE ISN’T JUST SERVED, IT’S A QUIET RITUAL THAT TURNS EVERY GATHERING INTO SOMETHING ELEGANT AND UNFORGETTABLE.”

017

#SEASONAL

“In the season of comfor t, broccoli brings goodness to ever y bite .” 018

#SEASONAL

Words: Marcie Olson, Served Kitchen

THE WINTER GREEN

BROCCOLI: A COLD-SEASON CLASSIC THAT BRINGS COMFORT AND VITALITY

s winter settles in, the humble broccoli steps into the spotlight as one of the season’s most nourishing and versatile vegetables. With its deep green florets and earthy sweetness, it embodies everything we crave in the colder months, warmth, balance, and wholesome comfort. Packed with vitamins, antioxidants, and natural goodness, broccoli is more than just a side dish. Whether roasted to golden perfection, folded into creamy soups, or served crisp in vibrant salads, it proves that healthy and hearty can live beautifully on the same plate. A Brief History In the heart of winter, when fresh produce feels scarce, one green vegetable continues to thrive and nourish, the broccoli. With its emerald florets and earthy flavour, broccoli brings vibrancy and balance to the season’s table. It is simple yet powerful, a vegetable that bridges the gap between comfort and health with every bite. Broccoli’s story begins in the Mediterranean, where it was first cultivated thousands of years ago from wild cabbage. The name itself comes from the Italian broccolo, meaning “the flowering crest of a cabbage.” It was a staple in Italian kitchens long before spreading to the rest of Europe, and later, the world. Today, Malta’s mild winters provide the perfect climate for cultivating this nutritious green, making it a local favourite during the colder months.

Nutritionally, broccoli is a true superfood. It is rich in vitamin C and vitamin K, high in fibre, and packed with antioxidants that support the immune system and promote heart and bone health. It also contains compounds like sulforaphane, which are believed to have cancer-fighting properties. In short, broccoli is as beneficial as it is versatile, a winter essential that brings both nourishment and depth of flavour. When it comes to the kitchen, broccoli’s possibilities are endless. Lightly roasted with olive oil and lemon, it takes on a nutty sweetness. Blended into creamy soups, it becomes velvety and comforting. Tossed with garlic and chilli, it turns into a vibrant pasta topping, while raw florets add crunch and colour to salads and grain bowls. Even the stems, often overlooked, can be sliced thin and sautéed or added to stir-fries for extra texture. Nothing goes to waste. To make the most of the season, look for firm, bright-green heads with tightly closed florets. Store them in the refrigerator and use within a few days for optimal freshness. Whether paired with parmesan and pine nuts or dressed simply with olive oil and sea salt, broccoli adapts beautifully to any table. This winter, let broccoli remind us that simplicity can be extraordinary. In every floret lies a promise of warmth, vitality, and flavour, the very essence of seasonal eating.

019

#SEASONAL

BROCCOLI BLISS BOWL Prep/Cook time: 30min, Serves: 1

020

#SEASONAL

A SIMPLE BLEND OF BROCCOLI AND CREAM, TRANSFORMED INTO PURE COMFORT.

being heavy, familiar but refined enough for a dinner party starter. It’s also wonderfully adaptable: serve it as a nourishing weekday lunch, elevate it with artisan bread, or dress it up for entertaining with a drizzle of cream and a single sautéed broccoli floret.

here are few things as soothing as a warm bowl of soup on a cool evening, and this Creamy Broccoli Soup is exactly the kind of recipe that proves simple ingredients can produce something extraordinary. Built on a base of puréed blanched broccoli and celery, this dish delivers a velvety texture and a naturally vibrant flavour that feels both nourishing and indulgent. It’s the kind of soup that tastes like it simmered all afternoon—yet comes together in minutes.

The recipe begins with a broccoli purée, blended until smooth with celery and cold water. This purée becomes the heart of the dish, giving the soup its signature colour and gentle earthiness. From there, everything unfolds quickly in a single saucepan: a little butter, a touch of garlic, a swirl of cream, and a whisper of thyme. Seasoned with salt, pepper, and a hint of chicken stock, the soup quietly transforms into a silky, fragrant bowl of comfort.

Ingredients

Method

For the Broccoli Purée 100g blanched broccoli Small bunch chopped celery 50ml cold water

Broccoli Purée Add the blanched broccoli, chopped celery, and cold water to a blender. Blend until smooth and creamy. Set aside for soup preparation.

For the Creamy Broccoli Soup 150g broccoli purée (from above) 50ml water 40ml cooking cream 1 garlic clove chopped 1 pinch dry thyme powder ½ tsp salt ¼ tsp chicken stock powder 1 pinch black pepper powder 5g butter

What makes this recipe stand out is its balance—light yet satisfying, creamy without

With just a handful of ingredients and minimal effort, this cosy dish delivers maximum reward. One spoonful, and you’ll understand why it deserves a place in your winter cooking rotation. Warm, elegant, and incredibly comforting—this is a bowl worth lingering over.

Creamy Broccoli Soup In a saucepan, melt the butter and sauté the chopped garlic until lightly browned. Add broccoli purée, water, cooking cream, thyme, salt, chicken stock powder, and black pepper. Simmer on medium heat for 5 minutes, stirring gently, until smooth and slightly thickened. To Serve Pour the hot creamy broccoli soup into a warm soup bowl. Drizzle 5 ml of cooking cream over the surface. Garnish with one sautéed broccoli floret placed at the center. Serve immediately.

For Plating 150g cooked broccoli soup (from above) 5ml cooking cream 1 piece sautéed broccoli

021

#SEASONAL

CITRUS– INFUSED SHRIMP RICE Prep/Cook time: 35min, Serves: 1

022

#SEASONAL

INFUSE YOUR RICE WITH GARLIC, BAY LEAF, AND CINNAMON FOR SUBTLE WARMTH THAT BALANCES THE CITRUS BEAUTIFULLY.

Ingredients For the Shrimp Marination 150g shrimp A pinch of sea salt A pinch of black pepper powder (1/8tsp) 5ml olive oil ¼tsp smoked paprika A pinch of Italian seasoning ½tsp garlic powder

For the Blood Orange Sauce 100ml blood orange juice 5g butter 1 small garlic clove, chopped (2g) ½tsp chopped rosemary ½tsp orange zest A pinch of black pepper powder A pinch of sea salt 2g all-purpose flour 25ml cooking cream A pinch of smoked paprika

Method Shrimp Marination In a mixing bowl, combine all ingredients and mix well. Marinate the shrimp thoroughly. Grill on a preheated griller for 3 minutes per side until fully cooked. Blood Orange Sauce In a saucepan, melt the butter and sauté garlic until golden. Add flour and cook for 1 minute. Stir in remaining ingredients and cook until slightly thickened.

For the White Rice 200g basmati rice 400g hot water A pinch of salt 20g corn oil 1 bay leaf 1 small cinnamon stick (5g) 1 garlic clove, chopped (5g)

For the Garlic Parsley Rice 250g cooked white rice A small pinch of finely chopped parsley To Serve 7pcs grilled shrimp 200g garlic parsley rice 30g blood orange sauce 2pcs sautéed French beans 1 slice sautéed carrot 1 sautéed mushroom

White Rice Rinse and soak rice for 30 minutes, then drain. In a pot, sauté garlic in oil until browned. Add hot water, bay leaf, cinnamon, and a pinch of salt. Bring to a boil, add rice, and cook 5 minutes. Cover and simmer on low heat for 20 minutes. Garlic Parsley Rice Fold chopped parsley gently into warm cooked rice. To Serve Place the garlic parsley rice on a plate. Arrange the grilled shrimp on top, add sautéed vegetables, and drizzle with blood orange sauce. Serve immediately.

023

#INTERVIEW

The Art of Gathering with Onika

024

#INTERVIEW

ARCHITECT AND TABLESCAPE DESIGNER, ONIKA’S FOUNDER LUCY CACHIA CARUANA BRINGS AN ARCHITECTURAL EYE FOR FORM, SCALE, AND STORYTELLING TO THE WORLD OF HOSTING. IN THIS THOUGHTFUL CONVERSATION, SHE SHARES HOW HER DESIGN BACKGROUND, LOVE OF TRAVEL, AND PASSION FOR CONNECTION SHAPE THE BEAUTIFULLY CURATED EXPERIENCES SHE CREATES AROUND THE TABLE. Q: Your career began in architecture. How did your design background influence the creation of Onika?

tablescapes that allow those moments where people feel welcomed. It’s about making the everyday a little more thoughtful and special.

My architectural background shaped the way I think about scale, form and the interaction it has with people within a space. In this way I see a table as a small but an expressive space where every object laid has a purpose and a place. With that mindset, Onika was born.

Q: When designing a table setting, where do you start—colour, theme, mood, or something else entirely?

Q: You describe tablescaping as an early passion. Do you remember the moment it shifted from hobby to something more?

Just like in architecture where I start with a concept, with table settings I do the same. Do I want the celebration to feel playful, formal, casual? Once I understand this. it allows me to create the mood behind the experience, the colour palette, materials, and textures.

This shift happened during Covid, when I realised people weren’t just enjoying the meal, they now had the time to connect and converse around a table. I thought to myself that now is the time to bring back well laid tables from my childhood to the present day. During gatherings at home, family and friends would always ask where each piece came from or if I could help them style their own gatherings. With both ideas combined, I understood it could become something meaningful, beyond a hobby.

Q: How do travel and exploring new places influence your creative vision for both architecture and Onika?

Q: What does ‘the art of gathering’ mean to you, and how does Onika bring that idea to life?

Q: What are the signature elements that define an ‘Onika table’?

For me the art of gathering is about creating a feeling of comfort, connection, and most importantly conversation. Onika designs

I find inspiration and collect details everywhere I go and the different places I visit. Travelling plays an important part in Onika's mood boards and it allows me to keep designs fresh and creative.

An Onika table is layered with theme, colour and pattern. It’s curated but never fussy—a balance of clean lines, organic textures, and small details that spark joy. There’s an effortless refinement to it. >> 025

#INTERVIEW

Q: You work across both intimate dinners and larger celebrations. How do you adapt your approach for different scales? With smaller gatherings, I lean into one's own personal touches creating a more intimate environment. For larger celebrations, the theme shifts into creating a larger visual impact with more repetition. The scale changes, but the storytelling remains the same, which is that of connection. Q: Sustainability and thoughtful curation are increasingly important. How do these values shape the pieces you select for Onika? Onika was not created for its end users to create a new tablescape at each gathering. Our aim was always to prioritise pieces people can use again and again, restyle throughout the years, and truly cherish rather than discard, passing it down generation through generation. We try to find pieces that are made out of durable materials and craftsmanship that lasts. Q: What trends or design aesthetics are inspiring you at the moment in the world of table décor and entertaining? The Mediterranean lifestyle has always been an inspiration to me. Fresh fruit, herbs, flowers and sealife are all tools to help me create collections and sculptural elements within a tablescape. There’s something special about letting natural forms such as a vibrant citrus or a delicate shell set the tone for the table. I love pairing these organic elements with bold colours, patterns and textures creating a composition of different layers while relating a story for the people who are joining the dining experience. Q: Looking ahead, what are your hopes for Onika as it continues to grow within the world of design and hosting? My hope is for Onika to become a trusted companion in the art of hosting and tablescaping, expanding our collections, collaborating with artisans, and creating experiences that inspire people to gather more often around a well laid table. I want Onika to help people celebrate the beauty in everyday moments while doing the thing that I love most, dining with family and friends. onikatablescapes.myshopify.com

026

#INTERVIEW

027

KITCHENS AS UNIQUE AS YOU ARE

FORM VALLEY ROAD, MSIDA

T +(356) 2144 60000

INFODESK@FORM.COM.MT

FORM.COM.MT

#HOME

Here to Stay: Kave Home’s Tribute to the Things That Endure

ave Home, the Girona-born design house with over 140 stores across five continents, has unveiled Here to Stay, a campaign that celebrates the timeless bond between people and the objects that make a house a home. Marking the next chapter in Kave Home’s evolution, Here to Stay is more than a campaign; it is a manifesto. It reflects a vision that has guided the brand for over four decades: to create pieces built to last, both physically and emotionally. Following the brand’s rebranding in March 2025, this new creative direction deepens Kave Home’s commitment to thoughtful design and enduring quality. Objects That Become Part of Our Lives In a world defined by constant motion, Kave Home encourages us to slow down and reconnect with what truly matters. The home, they remind us, is not defined by walls or square footage; it is made up of stories, rituals, and the cherished objects that carry them forward. Each piece tells a tale, not only through its material form but through the moments it witnesses and the memories it holds.

Kave Home’s design philosophy centres on longevity, both in construction and in character. Their collections embody a balance between contemporary design and timeless aesthetics, crafted from high-quality materials that stand the test of time. It is a deliberate shift away from disposable design and towards creating legacies that endure. A Campaign that Moves Beyond the Frame Filmed in the golden countryside of l’Ametlla del Vallès, near Barcelona, the Here to Stay campaign transforms this philosophy into poetic imagery. Directed by the &Rosàs agency, the film opens with a woman reading quietly in her living room. As she turns a page, the walls dissolve, the furniture rises, and the scene opens into a field of wheat bathed in Mediterranean light. The visual metaphor is powerful: some objects drift away while others remain, symbols of the enduring connections that make certain pieces part of who we are.

The campaign moves beyond traditional furniture advertising, instead offering a meditative reflection on belonging, identity, and permanence. It is a celebration of the slow beauty of life, and of the spaces that hold it. Design with Purpose Since its founding in 1984, Kave Home has been shaped by the essence of the Mediterranean — its warmth, simplicity, and deep connection to craft. From material selection to the partnerships it fosters, the brand remains grounded in its founding values: family roots, respect for people, and a love for honest design. In Here to Stay, Kave Home affirms that good design is not about trends but about timelessness; about creating pieces that grow with us, that witness our lives, and that quietly, gracefully, become part of who we are. Discover more at www.kavehome.com

029

# U P DAT E

030

A NEW CHAPTER OF EXCELLENCE: THE XARA PALACE RELAIS & CHÂTEAUX AWARDED THE MICHELIN KEY

# U P DAT E

n a landmark moment for Maltese hospitality, The Xara Palace Relais & Châteaux has been awarded the prestigious Michelin Key, becoming one of the first properties on the island to receive this honour. While Malta is already home to a growing constellation of Michelin-starred restaurants, this new accolade marks a significant expansion of the Michelin legacy, one that now recognises not only culinary brilliance but also exceptional hotel experiences. With this achievement, The Xara Collection proudly stands as a symbol of excellence, now featuring two Michelinstarred restaurants, several Michelin-recommended venues, and a Michelin Key property. Since 1994, The Xara Collection has led Malta’s hospitality scene with a commitment to luxury, authenticity, and refined service. Its flagship property, The Xara Palace Relais & Châteaux, owned by the Zammit Tabona family, embodies this heritage. Nestled within a 17th-century palazzo in the fortified city of Mdina, the boutique hotel seamlessly blends historic grandeur with contemporary elegance. Each room, suite, villa, and palazzo has been individually designed, combining comfort with character to create an unforgettable stay. >>

031

# U P DAT E

Stepping into The Xara Palace is to step into living history, a space adorned with original artworks, antique furnishings, and centuriesold architecture, each detail echoing Malta’s cultural legacy. Guests are invited to savour the Michelin-starred de Mondion restaurant, where haute cuisine meets panoramic island views, or to enjoy a relaxed Mediterranean atmosphere at Trattoria AD 1530, nestled in the heart of Mdina.

032

What Does It Mean to Receive a Michelin Key?

from its visionary chefs to its attentive hosts, all united by a shared passion for excellence.

The Michelin Key recognises hotels that exemplify the pinnacle of global hospitality, going beyond impeccable design, architecture, and service to offer experiences that are truly transformative. Earning One Michelin Key celebrates not just the beauty of The Xara Palace but the dedication of the team behind it,

In receiving this distinction, The Xara Palace Relais & Châteaux expresses heartfelt gratitude to its entire team, whose unwavering commitment brings this vision to life daily, and to its guests, whose loyalty and trust have made this achievement possible.

...“A place where centuries-old architecture and thoughtful design create an experience that feels truly timeless.”...

# U P DAT E

033

BREATHING NEW LIFE INTO CHIANG MAI’S TOBACCO HERITAGE PAVA ARCHITECTS’ AWARD-WINNING ADAPTIVE REUSE TRANSFORMS AN INDUSTRIAL RELIC INTO A LIVING CULTURAL LANDSCAPE.

KAOMAI MUSEUMS + TEA BARN: #TRAVEL

034

#TRAVEL

n the heart of Chiang Mai, Thailand, a forgotten tobacco estate has been reborn as a cultural landmark where history, ecology, and architecture intertwine. Designed by PAVA Architects, the Kaomai Museums and Tea Barn reimagines a 68-year-old tobacco processing plant into a serene space for learning, gathering, and reflection. The project, which earned the World Architecture Festival 2023 award for Creative Reuse, is a masterclass in sensitive transformation — preserving the past while cultivating new life for future generations. >>

035

#TRAVEL

...“Revival through respect, a design that listens

036

#TRAVEL

to the land, the craft, and the stories it carries.”...

wned by Kaomai Estate 1955, the site once served as a thriving economic hub for the local community. Over time, the barns and kilns that once processed tobacco fell silent, becoming symbols of Chiang Mai’s fading industrial memory. PAVA Architects approached the revitalization not as a restoration of buildings alone, but as the renewal of an entire ecosystem — architectural, cultural, and ecological. The masterplan was designed around coexistence, carefully balancing the presence of mature trees, the original brick barns, and the introduction of new functions. Rather than erasing traces of time, the architects allowed weathered textures and imperfections to remain, preserving the tactile memory of place.

Reviving the Barns The project comprises two museums and a tea barn, each expressing a dialogue between old and new. The first museum was meticulously conserved, with its original brick walls, gabled roof, concrete structure, and tobacco-hanging rods restored to their former character. Every surface tells a story — of craft, use, and endurance. The second museum introduces a subtle yet modern intervention. A steel structure on a new offset foundation supports the aging barn while creating space for expansion. A timeline panel of steel runs through the building, narrating the history of the estate and its workers. Between the barns, existing trees were carefully preserved through arboricultural techniques, allowing nature and architecture to thrive side by side. Informative plaques now mark each

building, showcasing authentic historical details and construction methods uncovered during the project. The Tea Barn: A Space for Connection The Tea Barn redefines the experience of gathering and reflection. Using reclaimed bricks, steel, and wood from the original structure, the design maintains its rustic soul while introducing light, transparency, and warmth. Sunken seating areas and glass walls draw in natural light and frame the surrounding greenery, creating an immersive setting for tea ceremonies and conversation. Hidden lighting mimics the soft glow of the estate’s former drying barns, while the gravel floor, granite counter, and reclaimed wooden furniture provide a sensory connection to the past. Every element — from the layout to the material palette — speaks of renewal, respect, and restraint. >>

037

#TRAVEL

“Preserving memory, embracing change, architect

038

#TRAVEL

ure that honours the past while shaping the future.”

Craft, Memory, and Community More than a physical transformation, the Kaomai Museums and Tea Barn is a community project at heart. PAVA Architects worked closely with local artisans, historians, and even former tobacco workers to recover lost knowledge about traditional building methods. Local materials were used throughout, ensuring that the process itself became a continuation of heritage. By engaging local craftspeople and recruiting from nearby villages, the project rekindles the community’s connection to its land and legacy. It stands today not just as a cultural venue, but as a living testament to the value of preservation through participation.

039

#HIGHLIGHT

IF YOU THINK YOU KNOW READY-MADE SOUP, THINK AGAIN.

040

500ml aw AUG 2020.ind

FRESH SOUP

500ml℮

PORTION SIZE: SERVES 1 ADULT

INGREDIENTS: Water, Leeks (20%), Potatoes (12%), Onions (10%), Cream (MILK) [Modified Starch, Carrageenan], Butter (MILK), Vegetable Stock, Salt, Garlic Puree, White Pepper, Yeast Extract, Sunflower Oil.

INGREDIENTS: Water, Cream (MILK)(10%) [Modified Starch, Carrageenan], Chicken (5%) [Chicken Breast (75%), Water, Salt], Onions, Butter (MILK), Chicken Stock (2.5%) [Maltodextrin, Flavouring, Sugar, Yeast Extract, Sunflower Oil], Maize Starch, White Wine, Vegetable Stock, Vegetable Oil (Olive Oil, Sunflower Oil), Yeast Extract, Mixed Herbs, CELERY, Salt, White Pepper.

BUTTERNUT SQUASH

CREAM OF CHICKEN

ALLERGY ADVICE: For allergens see ingredients in bold.

NUTRITIONAL INFO. PER 100g

ENERGY KJ

273

ENERGY KCal

NUTRITIONAL INFO. PER 100g ENERGY KJ

366 PLEASE RECYCLE

FAT of which are saturates

4.4g 2.8g

CARBOHYDRATES of which are sugars

5.5g 1.4g

FAT of which are saturates

5.6g 3.0g

PROTEIN

1.2g

SALT

0.4g

CARBOHYDRATES of which are sugars

6.6g 0.7g

PROTEIN

2.9g

SALT

0.7g

Choose from a comforting selection, including mmima’s locally made, Graphic Identity Guidelines Cream of Chicken, Butternut Squash, Leek & ready-to-enjoy soups take Potato, and Mushroom, each one created to convenience to a whole bring real flavour to your table with minimal new level. Crafted with effort. natural ingredients and absolutely no artificial Natural Ingredients colours or preservatives, No Additives each soup offers rich, homemade flavour in just No Preservatives minutes, simply microwave, heat, and savour. Perfect for busy days, cosy evenings, or anytime you crave something warm, wholesome, and satisfying. Graphic Identity Guidelines

#HIGHLIGHT HERE

500ml aw AUG 2020.ind

PUSH UP

Filename:

HERE

PUSH UP

Filename:

HERE

Files

PUSH UP

Files

ENERGY KCal

FRESH SOUP

BUTTERNUT SQUA 500ml℮

If life feels like it holds no surprises anymore, let Ommima change your mind. Snip, pour, heat and turn lunchtime or dinner into something worth looking forward to. Surprisingly delicious. Effortlessly convenient. Always comforting. Proudly made in Malta by Vernons.

041

# B R E A K FA ST

SALAD, SCRAMBLE, TOAST. By Chef Faisal – Prep /Cook Time: 35mins – Serves 1

Ingredients For the Mix Salad ¼ small cucumber, julienned 4–5 cherry tomatoes, halved 2–3 red radishes, sliced 2 tbsp thinly sliced white onion A small handful coriander leaves A pinch of sea salt A pinch of black pepper powder 5ml olive oil 4ml lemon juice ¼tsp brown sugar For the Balsamic Glaze Sauce 100ml balsamic vinegar 20g sweet soy sauce 30g brown sugar A pinch of dry thyme A pinch of sea salt A pinch of black pepper powder

042

For the Scrambled Egg 2 eggs 5g cooking cream A pinch of salt A pinch of black pepper powder 20g butter To Serve 1 slice brown loaf 100g scrambled egg 100g mix salad 10g balsamic glaze Method Mix Salad Julienne or slice all vegetables. Combine in a mixing bowl with remaining ingredients and toss well. Set aside.

Balsamic Glaze Sauce Simmer all ingredients over medium heat until reduced to a thick glaze. Cool before using. Scrambled Egg Whisk eggs, cream, salt, and pepper together. Melt butter in a pan, pour in the mixture, and gently pull a spatula across the pan to form soft curds. Remove while still creamy. To Serve Toast the bread with a little butter. Place on a plate and top with scrambled egg. Add the mix salad on top. Drizzle with balsamic glaze over the salad and around the toast. Serve immediately.

# B R E A K FA ST

043

#SEASONAL

Crispy Edge & Creamy Yolk By Chef Faisal – Prep Time: 50mins – Cook Time: 15mins – Serves 1

Ingredients For the Red Cabbage Slaw A small handful red cabbage, julienned 2–3 tbsp julienned carrot 1 tbsp julienned cucumber pickle A small handful coriander leaves, chopped ¼tsp sea salt 1/8tsp white pepper powder 5ml olive oil 3ml lemon juice ¼tsp white sugar For the Broccoli Sauce 5–6 broccoli florets 1 tbsp chopped celery 60ml water A pinch dry thyme powder ¼tsp sea salt 1/8tsp white pepper powder ¼tsp chicken stock powder 15ml cooking cream For the Beef Keema 1 tbsp chopped red onion 100g minced beef chuck 25ml cooking cream ½tsp salt 1/4tsp black pepper powder 10g butter 1g chopped rosemary ¼tsp smoked paprika powder ¼tsp cumin powder 1/8tsp cayenne pepper powder

044

Method For the Crushed Chili Oil 10g chili flakes 2 tbsp finely chopped red onion 2–3 cloves garlic, chopped ½tsp salt 1/8tsp black pepper powder ¼tsp ajinomoto 50ml corn oil For the Breadcrumb Mix 25gm breadcrumbs A small pinch chopped parsley ¼tsp salt 1/8tsp black pepper powder 1/8tsp smoked paprika

Red Cabbage Slaw Julienne all vegetables. Combine cabbage, carrot, cucumber pickle, and coriander in a mixing bowl. Season with salt, white pepper, olive oil, lemon juice, and sugar; toss until evenly coated. Chill until ready to use. Broccoli Sauce Blend broccoli, celery, and water to a smooth paste. Transfer to a saucepan, add thyme, salt, white pepper, chicken stock powder, and cooking cream. Cook over medium heat for 3 minutes until warmed and slightly thickened. Keep warm. Beef Keema Heat butter in a frying pan over medium heat. Sauté red onion until soft and translucent. Add rosemary and minced beef; cook, breaking up the meat, for about 2 minutes. Add smoked paprika, cumin, and cayenne; mix well. Stir in cooking cream, reduce heat, and simmer 4–5 minutes until creamy. Keep warm.

For the Egg Mix for Coating 1 egg 1/8tsp salt A pinch white pepper powder 50ml milk 20ml cooking cream

Crushed Chili Oil In a saucepan, heat corn oil gently. Add red onion and garlic and cook until golden brown. Remove from heat, stir in chili flakes, salt, black pepper, and ajinomoto. Allow to cool; strain if desired. Reserve both oil and solids.

For the Fried Egg (Crispy) 1 soft-boiled egg 10g all-purpose flour 60g beef keema (prepared) 75g egg mix 50g breadcrumb mix

Egg Mix for Coating Whisk all ingredients together until smooth.

For Plating 1 fried egg 60g warm broccoli sauce 40g chilled red cabbage slaw 10g crushed chili oil (oil + solids) A pinch chopped parsley

Breadcrumb Mix Combine all ingredients and mix thoroughly.

Fried Egg (Crispy) Boil egg for 4 minutes; chill in ice water and peel. Freeze peeled egg 10 minutes to firm. Dust with flour. Encase with keema, smoothing evenly. Dip into egg mix, coat with breadcrumbs, freeze 5 minutes, then fry until crisp and golden. Drain. For Plating Spread broccoli sauce on a warm plate. Add red cabbage slaw in the centre. Halve the fried egg and place on top, cut side up. Spoon chili oil around the egg and finish with chopped parsley. Serve immediately for crisp texture and creamy yolk.

“LET THE CHICKEN REACH ROOM TEMPERATURE BEFORE GRILLING; IT COOKS MORE EVENLY AND STAYS TENDER.”

#SEASONAL

Creamy Chicken Medallions

By Chef Faisal – Prep Time: 30mins – Cook Time: 15mins – Serves 1

Method

Ingredients For the Chicken Marination 125gm chicken breast ¼tsp sea salt 1/8tsp black pepper powder 5ml corn oil 1/8tsp thyme powder 1/8tsp smoked paprika powder ¼tsp garlic powder 1tsp onion powder For the Tarragon Sauce 50ml milk 30ml cooking cream 10g shallot, finely chopped 2g garlic, finely chopped 2g tarragon, chopped A pinch of white sugar 10g butter ¼tsp sea salt A pinch of black pepper powder 10g white wine For the Mashed Potato 1 medium potato 15ml cooking cream 1/8tsp sea salt A pinch of white pepper powder 15g butter A pinch of chopped parsley

For the Sautéed Vegetables 3–4 broccoli florets ½ medium carrot, sliced 2–3 brown mushrooms 3–4 cherry tomatoes ¼tsp sea salt A pinch of black pepper powder 10ml olive oil 5ml balsamic vinegar For Plating 100g mashed potato 100g grilled chicken 100g sautéed vegetables 40g tarragon sauce A pinch of cayenne pepper powder

Chicken Marination Clean and tenderize the chicken breast. In a mixing bowl, combine all ingredients and coat the chicken well. Marinate in the chiller for 4 hours. Grill the chicken on a preheated griller for 4 minutes on each side. Keep warm. Tarragon Sauce In a saucepan, melt the butter and sauté shallots and garlic until lightly browned. Add tarragon, salt, black pepper, and sugar, and mix well. Add milk and cooking cream, then cook on low heat until the sauce slightly thickens. Keep warm. Mashed Potato Boil the potato until fully cooked, then peel and mash until smooth. In a pan, melt the butter and add the mashed potato. Sauté for 1 minute, season with salt and white pepper, then add cooking cream and cook until creamy. Finish with chopped parsley. Sautéed Vegetables Blanch broccoli and carrot. Heat olive oil in a frying pan, add all vegetables, and sauté for 5 minutes. Season with salt and black pepper, then add balsamic vinegar and toss well. To Serve Spread the mashed potato on the plate as a base. Arrange the grilled chicken medallions on top, followed by the sautéed vegetables. Spoon the tarragon sauce over the chicken and finish with a light sprinkle of cayenne pepper powder for subtle heat. Serve hot. 045

THE BLUE ELEPHANT RESTAURANT experience Royal Thai masterpieces.

BLUE ELEPHANT RESTAURANT Hilton Malta, Portomaso, St. Julians T: 21 383 383

F: www.facebook.com/blueelephantmalta

#SEASONAL

PEPPER GLAZED SALMON RICE T

here’s something undeniably comforting about a dish that brings together crisp, golden salmon, aromatic rice, and a velvety cream sauce—and this recipe delivers that harmony beautifully. The salmon is marinated with Worcestershire sauce, smoked paprika, and fresh parsley before being lightly coated in flour and crisped to perfection. Each cube develops a gorgeous crust while staying tender inside,

offering savoury depth that pairs effortlessly with the warmth of the spiced basmati rice. Infused with garlic, bay leaf, and a hint of cinnamon, the rice becomes far more than a side; it’s fragrant, gently seasoned, and the perfect base for soaking up the rich flavours of the dish. But the true star is the creamy pepper sauce—a luscious blend of sautéed onions, garlic, cayenne, smoked paprika, lemon juice, and cream.

Ingredients For the Creamy Pepper Sauce 15g butter 2 tbsp chopped white onion 2–3 garlic cloves, chopped 1 tbsp chopped parsley 10ml lemon juice A pinch of cayenne pepper powder 5g chicken stock powder A pinch of smoked paprika powder 200ml cooking cream For the Fish Marinade 150g salmon (cut into cubes) A pinch of salt A pinch of black pepper powder 10g Worcestershire sauce A pinch of smoked paprika powder A small pinch chopped parsley 20g all-purpose flour

Simmered until smooth and deeply aromatic, it adds a luxurious finish that ties every element together. Spoon it over the crisp salmon and warm rice, and you’ve created a bowl that feels both comforting and elevated. Finished with a sprinkle of fresh parsley, this dish offers a beautiful balance of texture, spice, and richness. It’s weeknight-friendly, dinner-party worthy, and the kind of recipe that invites you to slow down and enjoy every bite.

Method White Rice 200g basmati rice (soaked and drained) 400g hot water A pinch of salt 10g corn oil 1 bay leaf 1 small cinnamon stick 1 garlic clove, chopped To Serve 200g white rice 120g creamy pepper sauce 80g crispy salmon A pinch of chopped parsley

Creamy Pepper Sauce In a saucepan, melt the butter and sauté garlic until golden. Add lemon juice, spices, and parsley. Pour in the cooking cream and simmer on low heat until slightly thickened. Fish Marinade Mix all ingredients except flour and marinate salmon for 30 minutes in the refrigerator. Coat with flour and fry in preheated oil for about 4 minutes until crisp. White Rice Heat oil in a pot and sauté chopped garlic until browned. Add hot water, bay leaf, cinnamon, and a pinch of salt. Bring to a boil. Add rice and cook uncovered for 5 minutes, then cover and cook on low heat for 20 minutes until fluffy. To Serve Gently toss the crispy salmon with pepper sauce and warm for 2 minutes. Plate the rice on one side and the salmon on the other. Garnish with chopped parsley.

“WARM THE SALMON IN THE SAUCE JUST BEFORE SERVING FOR THE PERFECT BALANCE OF CRISP EDGES AND CREAMY COATING.”

048

#SEASONAL

By Chef Faisal – Prep Time: 30mins – Cook Time: 30mins – Serves 1

049

#SEASONAL

Buttered Mash with Braised Mince By Chef Faisal – Prep Time: 20mins – Cook Time: 20mins – Serves 1

Ingredients For the Beef Keema 1tbsp olive oil 200g minced beef chunk 20g chopped onion 10g chopped garlic 60g tomato paste A sprig chopped parsley ¼ tsp dry thyme powder ¼ tsp smoked paprika powder 150ml water 50g eggplant, diced 1 medium potato, diced For the Broccoli Purée 250gm boiled broccoli 250ml water A sprig chopped parsley pinch chopped coriander 10g Parmesan cheese Pinch salt Pinch of black pepper powder For the Mash Potato 150g potato 15ml cooking cream Pinch of sea salt Pinch white pepper powder 15g butter A sprig chopped parsley 050

Method For the Crushed Chili Oil 10g chili flakes 25g chopped red onion 20g chopped garlic Pinch of salt 1/8 tsp black pepper powder ¼ tsp ajinomoto 50ml corn oil

Beef Keema Heat olive oil in a frying pan. Add chopped onion and garlic; sauté until brown. Add tomato paste and minced beef and cook for 2 minutes, stirring well. Add parsley, thyme, smoked paprika, potato, and eggplant. Pour in water, reduce heat, and cook gently for 20 minutes until fully braised and thickened. Keep warm.

For the Sautéed Vegetables 50g broccoli 30g red capsicum 6 cherry tomato Pinch of sea salt Pinch black pepper powder 10ml olive oil 5ml balsamic vinegar

Mash Potato Boil the potatoes until fully cooked and tender. Remove the skin and mash until smooth. In a pan, melt butter and add the mashed potato; sauté for 1 minute. Add salt, white pepper, and cooking cream. Mix and cook until creamy. Finish with chopped parsley.

For Plating 200g beef keema Pinch chopped parsley 5g crushed chili oil 2 pcs sautéed broccoli 1 pc sautéed cherry tomato 2 pcs sautéed red capsicum

Broccoli Purée Combine all ingredients in a blender and blend for 1 minute until smooth. Set aside.

Crushed Chili Oil In a saucepan, heat the corn oil with red onion and garlic until golden brown. Remove from heat, then add chili flakes, salt, black pepper, and ajinomoto. Mix well and set aside. Sautéed Vegetables Blanch the broccoli. Heat olive oil in a frying pan and add all the vegetables. Sauté for 5 minutes. Add salt, black pepper, and balsamic vinegar. Toss well to coat. To Serve Spread the creamy mashed potato onto the plate as the base. Add a generous spoonful of broccoli purée over the mash. Place the braised beef keema on top. Garnish with sautéed vegetables, a drizzle of crushed chili oil, and finish with a sprinkle of chopped parsley. Serve hot.

"CREAMY BROCCOLI, TENDER CHICKEN, AND WARM PASTA COME TOGETHER IN A BOWL OF PURE WINTER COMFORT.”

#SEASONAL

Penne al Broccoli Crema By Chef Faisal – Prep Time: 20mins – Cook Time: 20mins – Serves 1

Method

Ingredients For the Broccoli Purée 1 heaped cup boiled broccoli 250ml water 1 small handful parsley 1 small handful chopped coriander 2 tbsp grated parmesan cheese A pinch of salt A pinch of black pepper powder For the Broccoli Mushroom Sauce 15g butter 2 tbsp chopped onion 2–3 brown mushrooms, sliced 1tsp salt 5g chicken stock powder ½tsp demi-glace base 100g broccoli purée ¼tsp white pepper powder ¼tsp dry oregano 30ml cooking cream

For the Chicken Marination 125g chicken breast A pinch of sea salt A pinch of black pepper powder (1/8tsp) 5ml corn oil A pinch of thyme powder A pinch of smoked paprika ¼tsp garlic powder 1tsp onion powder Penne Pasta Cooking 10ml olive oil ½ cup broccoli florets 2–3 sliced mushrooms 180gm broccoli mushroom sauce 10g parmesan cheese 200g boiled penne pasta 80g marinated chicken

(julienned)

Broccoli Purée Blend all ingredients until completely smooth. Broccoli Mushroom Sauce Sauté butter, onion, and mushroom until browned. Add remaining ingredients and simmer on low heat for 5 minutes. Chicken Marination Tenderize chicken. Mix all marinade ingredients and coat evenly. Set aside. Penne Pasta Cooking Sauté broccoli and mushrooms in olive oil for 2 minutes. Add chicken and cook 3 minutes. Add sauce, pasta, and parmesan. Toss to combine. To Serve Place pasta on a plate. Garnish with fried red chili and a pinch of parmesan. Serve immediately.

To Serve 350g cooked penne pasta 4 slices fried red chili A pinch of parmesan cheese 051

#GIFT GUIDE

GIFTS THAT MAKE

HOLIDAY GIFTING IS AT ITS BEST WHEN EVERY PIECE TELLS A STORY—OF CRAFTSMANSHIP, JOY AND THE SIMPLE PLEASURE OF BEAUTIFUL OBJECTS. THIS COLLECTION BRINGS TOGETHER TIMELESS ELEGANCE, THOUGHTFUL FUNCTIONALITY AND FESTIVE CHARM, OFFERING INSPIRATION FOR HOSTS, COLLECTORS AND DESIGN LOVERS ALIKE. FROM CHRISTOFLE’S ICONIC SILVER FORMS TO HERMÈS’ BOTANICAL ARTISTRY, AND FROM PLAYFUL CERAMICS TO STATEMENT TABLEWARE, THESE GIFTS ARE MADE TO BE CHERISHED LONG AFTER THE CELEBRATIONS END. CONSIDER THIS YOUR GUIDE TO PRESENTS THAT FEEL PERSONAL, POLISHED AND EFFORTLESSLY SEASONAL. 1.

1. Christofle Mood Easy Set of 24

2. Hermès Passifolia Dinner Set

3. The Tamitio - stylish companion

A design icon reimagined for modern living, the Christofle Mood Easy brings refined French craftsmanship to any table. This silver-plated flatware set, housed in its signature gleaming egg-shaped case, is lighter and effortlessly portable, perfect for dining, entertaining, or simply elevating a coffee table. Both functional and decorative, it embodies timeless sophistication for any festive occasion.

The Hermès Passifolia dinner set transforms every table into a tropical dreamscape. Crafted in France, it features 32 vivid hand-applied colours and delicate gold accents illustrating lush botanical motifs. Designed by Nathalie Rolland-Huckel, each porcelain piece balances art and functionality, a vibrant celebration of nature’s abundance and Hermès’ timeless savoir-faire.

Pure fascination: nature offers endless stimuli to help us organise our thoughts and send them on a journey. Whether in the forest, by the water or at lofty heights - as a source of inspiration, it gives us an extra dose of creativity. With your favourite writing instrument in your pocket, spontaneous ideas can be immediately put down on paper and recorded.

Available in store (14 Portomaso, St Julians) and online at www. clelandsouchet.com. Price on request.

052

Available from The Fine Writer at Grey & Adler in Naxxar and Victor Azzopardi Jewellers in Pieta. www.thefinewriter.com

#GIFT GUIDE

THE SEASON SHINE 5.

4. Perle Green Jug – €49.95 A charming blend of playful design and everyday functionality, the Perle Green Jug brings a touch of sculptural elegance to any table. Its smooth stoneware body is balanced by a textured green handle that adds character without compromising comfort. Perfect for serving water, juice or festive cocktails, it also stands beautifully as a decorative accent. Crafted for both style and durability, it’s designed to elevate everyday dining while offering a piece that feels special, giftable and

timeless, with its 21 × 18 × 20.5 cm stoneware form and dishwasher safe finish making it as practical as it is beautiful. onikatablescapes.com 5. Bliss Medium Plates – Set of 4 - €59.95 Bright, bold and beautifully festive, the Bliss Medium Plates are a stylish way to elevate any holiday table. Their vibrant hand-painted stripe design adds instant cheer, making them perfect for serving appetisers, desserts,

or colourful seasonal spreads. Crafted from durable porcelain, they offer both beauty and practicality, making them a wonderful gift for hosts, design lovers, or anyone who enjoys joyful tableware that stands out. A playful yet elegant addition to any kitchen collection. Size: 2 × Ø20.5 cm, Care: Dishwasher and microwave safe. onikatablescapes.com >>

053

TUNE INTO THE FLAVOURS OF CHRISTMAS

tettiera.com | Grey & Adler, Labour Avenue, Naxxar rediscover@tettiera.com | +356 7992 9376

#GIFT GUIDE

6. Ribbon Plate – Blue & Green - €29.00 Bold, fresh and full of character, the Ribbon Plate in Blue & Green brings a vibrant twist to holiday hosting. Its sculptural bow silhouette and striking colour palette make it ideal for appetisers, chocolates or as a decorative statement on its own. Made from multicolour stoneware, this expressive plate measures 22 × 22 × 3.5 cm and should be hand washed to maintain its glossy finish. 7. Marshmallow Green Vase – €48.00 Soft, sculptural and effortlessly elegant, the Marshmallow Green Vase brings a fresh

touch of colour to any space. Its twisted glass silhouette catches the light beautifully, making it perfect for long stems or as a standalone decorative piece. Made from green-tinted glass, this expressive vase measures 33 × Ø12 cm and should be hand washed to maintain its clarity and shine. 8. Merry Salt & Pepper Shakers - €25.00 A festive duo that brings instant cheer to your table, the Merry Salt & Pepper Shakers pair a charming Christmas tree with a stack of colourful gifts. Crafted from dolomite with hand-painted details, they make seasoning joyful and add a touch of nostalgia to any holiday setting.

Measuring 10 × 6.5 cm, they are best cared for with gentle handwashing. 9. Ribbon Plate – Pink - €29.00 Bring a playful touch to your festive table with the Ribbon Plate in Pink, a charming stoneware piece shaped like a bow and finished in joyful red and green detailing. Perfect for serving sweets, displaying treats or adding a whimsical accent to your décor, it’s a piece that instantly brightens the season. Crafted in multicolour stoneware, it measures 22 × 22 × 3.5 cm and is best kept looking its best with gentle handwashing.

Discover more at onikatablescapes.com 055

#SPOTLIGHT

Kitchen available at Form.

FORM Meets EUNICE MUSCAT’S

Eunice Muscat returns to a stunning Form Ltd kitchen, creating eight

056

#SPOTLIGHT

s FLAVOUR SEASONAL MENU

vibrant, flavour-filled dishes crafted especially for the season.

057

#LIGHT BITES

LEFTOVER TURKEY BRUSCHETTA WITH BRIE + CRANBERRY Ingredients

Method:

1 baguette, sliced into 1–1.5cm slices 2–3 tbsp olive oil (for brushing) 1½–2 cups leftover turkey (shredded or sliced) 150–200g Brie (sliced) ½ cup cranberry sauce Optional extras: fresh thyme or rosemary, honey, cracked black pepper.

Preheat the oven to 190°C. Arrange the baguette slices on a tray, brush lightly with olive oil, and bake for 6–8 minutes until golden and crisp. While warm, spread each slice with cranberry sauce, top with leftover turkey, and finish with a slice of Brie. Return to the oven for 2–3 minutes until the Brie softens and begins to melt. Once out of the oven, garnish with a little extra cranberry sauce, fresh thyme or rosemary, a drizzle of honey if desired, and cracked black pepper. Serve warm while the Brie is soft and gooey — perfect for holiday brunches, grazing boards, or effortless leftover snacks.

WINE-TO-FOOD PAIRING FOR YOUR MENU VIA FARSONSDIRECT Why it works: Light-bodied red wines like Pinot Noir with gentle acidity and red-fruit/earthy notes complement turkey and cranberry without overpowering them. The soft textures of brie and the tangy cranberry benefit from a subtle red. This matches what many pairing guides recommend for turkey + cranberry.

058

Farsonsdirect pick: Burgundy – you can’t go wrong with a bottle of Faiveley and for this pairing we have chosen Mercurey Clos de Myglands 1er Cru Monopole

#LIGHT BITES

By Eunice Muscat – Prep time: 10min – Cook time: 8–10min – Serves: 4–6 (as an appetiser)

059

#LIGHT BITES

Grilled Halloumi & Kale Salad with Roasted Pumpkin, Pecans, Pomegranate & Beetroot Labneh By Eunice Muscat – Prep time: 1 hr – Serves: 2-3

Ingredients

Instructions

For the Salad 200g halloumi, sliced into 1cm slabs 4 cups kale, stems removed and torn 2 cups pumpkin, cut into 2cm cubes ½ cup pecans, roughly chopped or whole ½ cup pomegranate seeds 1–2tbsp olive oil (for massaging kale) 1tbsp lemon juice A pinch of salt A pinch of black pepper

Preheat the oven to 200°C, then toss the pumpkin cubes with olive oil, salt, pepper, and optional spices, and roast for 25–30 minutes until caramelised. Prepare the beetroot labneh by mixing the labneh with the beetroot, lemon juice, garlic (if using), and salt until smooth, and chill until needed. Place the kale in a bowl with olive oil, lemon juice, and a pinch of salt, and massage until softened and darker green. Toast the pecans in a dry pan over medium heat for 3–4 minutes until fragrant. Grill the halloumi in a hot grill pan for 2–3 minutes on each side until golden. To assemble, spread a generous layer of beetroot labneh on the serving plate, add the massaged kale, top with roasted pumpkin, toasted pecans, and pomegranate seeds, and finish with the warm grilled halloumi and a drizzle of olive oil or lemon.

For the Beetroot Labneh 1 cup labneh ½ small cooked beetroot (or ¼ cup grated cooked beetroot)

1 small garlic clove, finely grated (optional)

1tbsp lemon juice A pinch of salt For Roasting the Pumpkin 1–2tbsp olive oil A pinch of salt A pinch of black pepper Optional: A pinch of cumin or smoked paprika

060

#LIGHT BITES

All Collections — Folk Plate (Set of 2) €50 onikatablescapes.com

061

#LIGHT BITES

Whole Baked Ricotta with Roasted Figs, Orange, Apple, Thyme & Honey By Eunice Muscat – Prep time: 10min – Cook time: 25–30min – Serves: 4-6

Mġarr Collection — Carota Platter €68 onikatablescapes.com

062

#LIGHT BITES

Ingredients

Method

For the Baked Ricotta 1 whole ricotta (350–450g, firm style) 1–2tbsp olive oil 1tbsp honey 1tsp fresh thyme leaves A pinch of sea salt Freshly cracked black pepper

Preheat the oven to 180°C. Place the whole ricotta on a small baking tray or ovenproof dish, then drizzle with olive oil and honey. Sprinkle over the thyme, a pinch of sea salt, and cracked black pepper. If desired, lightly score the surface in a shallow criss-cross pattern to encourage browning. Bake for 20–25 minutes, or until the edges turn lightly golden and the ricotta appears slightly puffed.

For the Roasted Fruit 6–8 fresh figs, halved 1 orange, thinly sliced 1 apple, sliced

(Pink Lady or Honeycrisp work well)

1–2tbsp honey 1tbsp olive oil 1tsp fresh thyme Optional: a small splash of balsamic vinegar For Serving Crackers Toasted sourdough slices Extra honey for drizzling (optional)

While the ricotta bakes, arrange the figs, orange slices, and apple slices on a separate baking tray. Drizzle with olive oil and honey, scatter over the thyme, and add a tiny pinch of salt. For extra depth of flavour, add a teaspoon of balsamic vinegar. Roast for 15–20 minutes, until the figs become jammy and the citrus begins to caramelise. The fruit can be roasted alongside the ricotta to save time. Toast the sourdough by brushing each slice lightly with olive oil and toasting in a pan or oven until crisp and golden. To serve, place the warm whole baked ricotta on a serving board or platter. Arrange the roasted figs, oranges, and apples around or over the cheese. Drizzle with a little extra honey and finish with fresh thyme leaves. Serve immediately with crackers and toasted sourdough.

063

#SEASONAL

DUCK BREAST CITRUS SALAD WITH FENNEL, CHICORY & TAMARI DRESSING Ingredients

Method

For the Duck 2 duck breasts, skin on Salt and pepper

Pat the duck breasts dry and score the skin with shallow diagonal cuts. Season generously with salt and pepper, then place them skin-side down in a cold pan and turn the heat to medium. Allow the fat to render and the skin to crisp for 6–8 minutes, then flip and cook for a further 3–5 minutes depending on desired doneness. Remove from the heat and let the duck rest for 5–10 minutes before slicing thinly.

For the Salad 1 small fennel bulb, shaved thinly 150g green beans, trimmed 1 small head chicory (or radicchio/endive) Leaves separated 4–5 radishes finely sliced 1 grapefruit, segmented 1 orange, segmented 1–2tsp fresh oregano leaves Optional: fennel fronds for garnish For the Tamari Citrus Dressing 2tbsp olive oil 1tbsp tamari (or soy sauce) 1tbsp rice vinegar or white wine vinegar 1tsp honey or maple syrup 1tbsp orange juice (from the segmented orange) 1tsp grapefruit juice (optional) ½tsp grated fresh ginger (optional) Freshly cracked black pepper

While the duck rests, blanch the green beans in salted boiling water for 2–3 minutes until vibrant and crisp-tender; transfer to ice water to stop the cooking, then drain and pat dry. Segment the grapefruit and orange, squeezing the membranes to collect any remaining juice for the dressing. Shave the fennel as thinly as possible using a mandoline or sharp knife, adding a few drops of lemon juice if you want to prevent browning. Prepare the dressing by whisking together the olive oil, tamari, vinegar, honey, citrus juices, ginger (if using), and black pepper. Adjust sweetness or salt by adding extra honey or tamari as needed. To assemble, arrange the chicory leaves, shaved fennel, green beans, and radish slices on a large plate or platter. Add the citrus segments, then top with the sliced duck breast. Drizzle generously with the tamari dressing and finish with fresh oregano leaves and fennel fronds.

WINE-TO-FOOD PAIRING FOR YOUR MENU VIA FARSONSDIRECT Why it works: A crisp dry or slightly off-dry Riesling offers high acidity, citrus and green-fruit notes, excellent to cut through the richness of duck breast and to harmonize with the citrus & fennel salad. The acidity supports vinaigrette- or tamari-style dressings nicely. Riesling is often recommended for fatty or rich meats with acidic or slightly sweet sides.

064

Farsonsdirect pick: Kung Fu Girl, is a lovely Washington state Riesling, with enough residual sugar to be called off-dry. While it was made to accompany Asian cuisine (hence the name), it can be a very versatile wine, perfect to pair with this duck breast dish.

#SEASONAL By Eunice Muscat – Prep time: 20min – Cook time: 12–15min – Serves: 2

Mġarr Collection — Tomato Plate €25 onikatablescapes.com

065

“A QUICK CHILL TRANSFORMS THIS INTO A MARINATED SALAD — PERFECT IF PREPARING AHEAD.”

#SEASONAL

066

Leftover Chicken Salad with Roasted Brussels Sprouts, Roquefort, Apple & Cranberries By Eunice Muscat – Prep time: 10min – Cook time: 15–20min – Serves: 2-3

Plate — Collection: Mġarr €58 onikatablescapes.com

Ingredients

Method

For the Salad 1½–2 cups leftover cooked chicken, shredded or chopped 300g Brussels sprouts, halved 1tbsp olive oil Salt and pepper 1 apple, thinly sliced

Preheat the oven to 200°C. Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking tray and roast for 15–20 minutes, until golden and caramelised. Allow them to cool slightly while you prepare the dressing. Whisk together the olive oil, apple cider vinegar, Dijon, honey, garlic if using, and a pinch of salt and pepper, adjusting the acidity or sweetness to taste.

Crumbled 2–3tbsp dried cranberries Optional: a handful of rocket, baby spinach, or mixed leaves

To assemble the salad, combine the roasted Brussels sprouts, leftover chicken, sliced apple, and dried cranberries in a large bowl or on a serving platter. Drizzle with the dressing and toss gently to coat. Finish by scattering the crumbled Roquefort on top along with any optional greens.

(Pink Lady, Honeycrisp, or Granny Smith) 50–70g Roquefort (or other strong blue cheese)

For the Dressing 2tbsp olive oil 1tbsp apple cider vinegar (or white wine vinegar)

1tsp Dijon mustard 1–2 tsp honey 1 small garlic clove, finely grated (optional) A pinch of salt and pepper

Serve immediately for the best mix of warm and crisp textures, or chill briefly for a cooler, more marinated salad.

#SEASONAL

Salmon Gravadlax with Tostadas, Apple–Celeriac Remoulade & Beetroot Chips By Eunice Muscat – Prep time: 25min – Curing time: 24–48 hours – Cook time: 15–20min – Serves: 4-6 Bajja Collection €31.50 onikatablescapes.com

Folk Plate (All Collections) €50 set of two onikatablescapes.com

Ingredients For the Salmon Gravadlax 500g salmon fillet, skin on, pin-boned 3 tbsp coarse sea salt 3 tbsp caster sugar 1tsp cracked black pepper Zest of 1 lemon Zest of 1 orange Small bunch dill (roughly chopped) Optional: 1 tbsp gin or vodka For the Apple–Celeriac Remoulade 1 cup celeriac (peeled, finely julienned)

1 green apple (julienned) 2–3 tbsp mayonnaise 1–2 tsp Dijon mustard 1 tsp lemon juice 1 tsp finely chopped capers (optional)

salt and pepper Optional: 1 tbsp crème fraîche

Method Beetroot Chips 1–2 beetroots (peeled) 1–2 tbsp olive oil Salt Tostadas Small corn tortillas A little oil for brushing Salt To Serve Salmon gravadlax Apple–celeriac remoulade Beetroot chips Optional: dill fronds, lemon zest, or a drizzle of olive oil or honey–lemon dressing

Salmon Gravadlax Mix the salt, sugar, pepper, citrus zests, dill, and optional gin or vodka. Lay a piece of cling film on your work surface and spread one-third of the cure mixture over it. Place the salmon skin-side down on the cure, then pack the remaining mixture over the top. Wrap tightly in cling film and place in a shallow dish. Weigh it down with another dish or cans and refrigerate for 24–48 hours, turning halfway through. Once cured, rinse the salmon under cold water, pat dry, and slice thinly to serve. Apple–Celeriac Remoulade Toss the julienned celeriac and apple with lemon juice. Add the mayonnaise, Dijon, optional capers, salt, and pepper, then mix until creamy but not heavy, adjusting mayo as needed. Chill until ready to serve. Beetroot Chips Preheat the oven to 150°C. Slice the beetroot very thinly, ideally with a mandoline, then toss with olive oil and salt. Spread in a single layer on a lined baking tray and bake for 25–40 minutes, turning halfway, until crisp. Allow to cool — they will crisp further as they cool. Tostadas Preheat the oven to 180°C. Lightly brush both sides of the tortillas with oil and bake for 8–12 minutes, flipping once, until crisp and golden. Season lightly with salt. (Alternatively, shallow-fry in hot oil for 20–30 seconds per side.) To Serve Spread a spoonful of apple–celeriac remoulade onto each tostada. Top with slices of gravadlax and finish with a few crisp beetroot chips. Garnish with dill, lemon zest, or a light drizzle of dressing if desired. 067

#TRAVEL

Hawkins Interiors Redefines Wine Country Elegance From Napa to Carmel Valley, the studio crafts tasting rooms that invite connection, comfort, and timeless charm.

In California’s wine country, design and storytelling go hand in hand, and few studios capture that synergy quite like Hawkins Interiors. Led by founder Julie Hawkins, the Napa-based design firm has become synonymous with spaces that balance refinement and warmth, blending vintage character with a modern, lived-in ease. With her intuitive eye for texture, tone, and atmosphere, Hawkins transforms tasting rooms into experiences, intimate settings where wine, architecture, and emotion come together in perfect harmony. 068

#TRAVEL

069

#TRAVEL

rawing inspiration from the rolling landscapes of Northern California and her travels around the world, Julie Hawkinshas built a design language rooted in natural beauty and meaningful connection. Her approach is both artistic and personal; every space tells a story, shaped by place, purpose, and people. Her studio’s recent work across Wine Country showcases this philosophy in full bloom, from reimagined heritage estates to boutique tasting rooms that feel like home. Ehler’s Estate | Napa Valley, California For Ehler’s Estate, Hawkins Interiors balanced European sophistication with Napa’s laid-back spirit. The redesign of the 2,000-square-foot tasting room and adjacent residence pays homage to the estate’s French roots, infusing warmth into the historic 19th-century stone building. Original timber beams were restored, concrete floors polished, and the moody palette complemented with layered textures and bespoke furnishings. The result is a space that feels timeless, intimate, and deeply grounded in its setting.

Team: Interior Design: Hawkins Interiors Architecture: Backen & Backen Landscape: Frederika Moller Landscape Architecture Frank Family Vineyards “Miller House” | Calistoga, California At Miller House, the latest addition to Frank Family Vineyards, Hawkins Interiors designed a retreat of pure tranquility. Named after owner Leslie Frank’s maiden name, the house embraces its surroundings with mountain views, open interiors, and soft, sunlit tones. A collaboration with Backen & Backen, the space embodies the relaxed romance of Calistoga and the personal history of the Franks, who were married on this very site.

tasting room. Without altering the building’s original volume, the team introduced gardenfacing openings and natural materials to create a seamless flow between interior and landscape. The design feels both elevated and organic, a love letter to the region’s coastal charm. Team: Interior Design: Hawkins Interiors Architecture: Backen & Backen Landscape Design: Seven Springs Studio Jasper House at Black Kite Cellars | Freestone, California

Pelio Estate | Carmel Valley, California

In Freestone, where the coastal fog lingers over the vineyards, Hawkins Interiors captured that misty romance in the 1,000-square-foot Jasper House. The design evokes the feeling of being welcomed into a seasoned traveler’s private study, with built-in bookcases, curated decor, and earthy tones inspired by nature. The tactile palette of wood, linen, and stone enhances the intimate mood, sophisticated yet utterly inviting.

For the sisters behind Pelio Estate, Hawkins Interiors transformed a modest barn into a sophisticated 1,900-square-foot boutique

Team: Interior Design: Hawkins Interiors Architecture: vRA Architects Landscape Design: Ann Baker Landscape Architecture

Team: Interior Design: Hawkins Interiors Architecture: Backen & Backen Landscape Design: Claudia Schmidt Landscape Design

071

# S TAY S W E E T

HAZELNUT MERINGUE NESTS WITH MASCARPONE CREAM, LEMON CURD & FRESH BERRIES A LIGHT, ELEGANT DESSERT PERFECT FOR CELEBRATIONS, THESE HAZELNUT MERINGUE NESTS BALANCE CRISP SWEETNESS WITH SILKY MASCARPONE, BRIGHT CITRUS CURD, AND JUICY BERRIES. BEAUTIFUL TO LOOK AT AND EVEN BETTER TO EAT, THEY’RE A SHOW-STOPPING FINALE FOR ANY FESTIVE TABLE. Ingredients For the Hazelnut Meringue Nests 4 egg whites, room temperature 200g caster sugar 1tsp white vinegar or lemon juice 1tsp vanilla extract 80g finely ground hazelnuts (hazelnut meal)

For the Mascarpone Cream 250g mascarpone 150ml thickened or whipping cream 2–3tbsp icing sugar 1tsp vanilla paste or vanilla extract Lemon Curd (homemade or store-bought) 2 eggs 2 egg yolks 100g caster sugar 80ml lemon juice Zest of 1 lemon 60g butter, cubed

072

Method Mixed Berry Sauce 1 cup mixed berries 1–2tbsp sugar 1tsp lemon juice 1–2tbsp water Fresh Fruit for Topping Raspberries Blueberries Sliced strawberries Optional: passionfruit pulp, mint leaves, lemon zest strips

To make the hazelnut meringue nests, preheat the oven to 120°C and line a baking tray with parchment. Whip the egg whites to soft peaks, then gradually beat in the sugar until glossy stiff peaks form. Add the vinegar and vanilla, then gently fold in the hazelnut meal. Spoon or pipe the mixture into 8–10cm nests on the tray and bake for 1 hour 10–15 minutes until crisp. Turn off the oven and allow the meringues to cool inside with the door slightly ajar. Prepare the mascarpone cream by whisking the cream, icing sugar, and vanilla to soft peaks, then folding it into the mascarpone until smooth. Chill until assembling. For the lemon curd, whisk the eggs, yolks, sugar, lemon juice, and zest in a small saucepan over low heat and stir continuously for 5–7 minutes until thickened. Remove from the heat, whisk in the butter, strain, and chill. Make the berry sauce by simmering the berries with sugar, water, and lemon juice for 5–7 minutes until softened. Lightly mash, then cool completely. To assemble, spoon mascarpone cream into each meringue nest, followed by a dollop of lemon curd. Drizzle with the berry sauce, top with fresh fruit, and finish with mint or lemon zest. Serve immediately so the meringue stays crisp.

# S TAY S W E E T

By Eunice Muscat – Prep time: 25min – Bake time: 1hr 15 min – Cooling: 1hr – Serves: 6-8

Helu Manna Collection , Whip Cake Platter €40 onikatablescapes.com

WINE-TO-FOOD PAIRING FOR YOUR MENU VIA FARSONSDIRECT Why it works: Moscato d’Asti is a sweet, aromatic, gently-bubbly wine, ideal with desserts, fruits, and creamy/sweet components. Its natural sweetness and lightness balance hazelnut, mascarpone cream and lemon curd without overwhelming them.

Farsonsdirect pick: Alasia is offering an unpretentious, benchmark style of Moscato d’Asti, ideal for festive celebrations!

073

# S TAY S W E E T

Poached Pears in Red Wine with Crumble & Mascarpone Orange Cream By Eunice Muscat – Prep time: 20min – Cook time: 30–40min – Crumble bake time: 12–15min – Serves: 4

Ingredients For the Red Wine–Poached Pears 4 firm pears, peeled 750ml red wine 150g sugar Peel and juice of 1 orange 1 cinnamon stick 2–3 cloves 2 star anise 1tsp vanilla paste or 1 vanilla pod For the Crumble 60g cold butter, cubed 60g plain flour 40g rolled oats 50g brown sugar Pinch salt Optional: 30g chopped hazelnuts or almonds For the Mascarpone Orange Cream 250g mascarpone 120ml whipping cream 2–3tbsp icing sugar Zest of 1 orange 1tsp vanilla extract

Coupe Twirl (All Collections) €37 set of two onikatablescapes.com

074

# S TAY S W E E T

A REFINED, GENTLY SPICED DESSERT THAT BALANCES WARM RED-WINE PEARS WITH CRISP BUTTERY CRUMBLE AND A BRIGHT, CREAMY MASCARPONE. ELEGANT, COMFORTING, AND DEEPLY AROMATIC — A PERFECT WINTER FINALE.

Method To poach the pears, place the red wine, sugar, orange peel and juice, cinnamon, cloves, star anise, and vanilla in a large saucepan and bring to a simmer, stirring until the sugar dissolves. Add the peeled pears, standing them upright if possible, and cook for 20–30 minutes, turning halfway through, until tender when pierced with a knife. Remove the pears and continue simmering the liquid for 10–15 minutes to reduce it to a glossy syrup, then strain and keep warm. For the crumble, preheat the oven to 180°C. Rub the cold butter into the flour until the mixture resembles coarse crumbs, then add the oats, brown sugar, salt, and nuts if using. Spread loosely on a baking tray and bake for 12–15 minutes, stirring once, until golden and crisp. Allow to cool completely so it becomes extra crunchy. Make the mascarpone orange cream by whipping the cream with icing sugar until soft peaks form, then folding in the mascarpone, orange zest, and vanilla until smooth and fluffy. Chill until ready to serve. To assemble, spoon a generous swipe or quenelle of mascarpone orange cream onto each plate and stand a warm poached pear beside it. Drizzle with the reduced red wine syrup, scatter the crumble over and around the pear, and finish with curls of orange zest, fresh mint, or extra syrup if desired.

075

WHERE ITALY MEETS THE MEDITERRANEAN.

San Giuliano

Book your table today, Reserve your dining experience easily via: Website: www.sangiulianorestaurant.com – Email: info@sangiulianorestaurant.com Call: 2135 2000

# S TAY S W E E T

By Chef Faisal – Prep Time: 20mins – Cook Time: 1hr – Serves 1

CHERRY DELIGHT Ingredients For the Meringue 100g egg white 5g white sugar For the Cherry Glaze Sauce 100g frozen cherry 30g white sugar 15ml balsamic vinegar A pinch of salt 1g fresh thyme 100ml water

Method For the Vanilla Custard 4 egg yolks 20g white sugar 5ml vanilla essence 200ml cooking cream 60g cream cheese To Serve 1pc crispy meringue 60g cherry glaze sauce 50g vanilla custard

Meringue In a mixing bowl, whisk egg whites and sugar until a foamy structure forms. Line an oven tray with butter paper and pipe or spoon the meringue onto it. Bake in a preheated oven at 95°C for 1 hour. Remove and allow to cool at room temperature until crisp. Cherry Glaze Sauce In a saucepan, combine all ingredients and cook over low heat for 10 minutes until slightly reduced and glossy. Set aside to cool. Vanilla Custard In a mixing bowl, whisk egg yolks, vanilla essence, and sugar. In a saucepan, bring the cooking cream to a boil. Slowly add the egg mixture into the cream, whisking continuously. Reduce heat and cook until thickened. Remove from heat, rest for 10 minutes, then add cream cheese and mix until smooth. To Serve Spread the vanilla custard on a plate as a base. Place the crispy meringue on top. Spoon the cherry glaze sauce over the meringue to finish.

077

# S TAY S W E E T

CHOCOLATE JAR By Chef Faisal – Prep Time: 30mins – Cook Time: 25mins – Serves 1

Ingredients

Method

For the Coco Sponge Cake 150g egg white 220g white sugar 60g egg yolk 7ml vanilla essence 20g corn oil 120g all-purpose flour ¼tsp baking soda 1tsp baking powder 20g cocoa powder A pinch of salt

Coco Sponge Cake In a bowl, combine all dry ingredients and mix well. In a separate bowl, beat egg white until foamy, then add yolks, vanilla essence, and sugar. Beat again until smooth. Gradually fold in the dry mix with a spatula. Spread the mixture on an oven tray and bake in a preheated oven at 150°C for 40 minutes. Allow to cool before using.

For the Chocolate Sauce 200g milk chocolate 100g cooking cream 40g milk 30g white sugar

Chocolate Sauce In a saucepan, bring the cooking cream, milk, and sugar to a boil. Remove from heat and add the milk chocolate. Stir until fully melted and smooth.

For the Chocolate Mousse 50g chocolate sauce 60g whipping cream For the Cream Frosting 120g whipping cream 30g white sugar 5g vanilla essence To Serve 100g chocolate sponge cake 80g chocolate mousse 50g cream frosting 50g chocolate sauce 1g cocoa powder

Chocolate Mousse Whip the cream until it reaches a firm, foamy texture. Gently fold in the chocolate sauce using a spatula until fully incorporated. Cream Frosting Whip the cream with the sugar and vanilla essence until it forms stiff peaks. Fold in gently with a spatula. To Serve In a glass jar, layer the chocolate mousse first, followed by the sponge cake, then the cream frosting and chocolate sauce. Repeat as needed. Dust the top with cocoa powder and chill before serving. 079

# S TAY S W E E T

By Louise Sammut

ORANGE & ROSEMARY YOGURT LOAF WITH A ZESTY WHIPPED CREAM Ingredients

Instructions

For the Dry Ingredients 130g all-purpose flour 60g almond flour 2 tsp baking powder ½ tsp baking soda ½ tsp fine sea salt

1. Preheat oven to 170°C. Grease and line a 23x13 cm loaf pan.

For the Wet Ingredients 200g granulated sugar Zest of 2 oranges 180ml Benna plain yogurt 120ml olive oil 2 large eggs 60ml fresh orange juice 1 tsp vanilla extract 1 tsp finely chopped fresh rosemary (needles only)

For the Vanilla Cream topping 250g cold Benna Fresh Cream 22g icing sugar Zest of 1 orange

080

2. Whisk flour, almond flour, baking powder, baking soda, and salt. 3. In a separate bowl rub orange zest into sugar until fragrant. 4. To the sugar, add yogurt, olive oil, eggs, orange juice, vanilla, rosemary. Whisk until smooth. 5. Fold dry mixture into the wet until just combined; don’t overmix. 6. Pour batter into pan, and bake for 50 minutes until golden and a tester comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack. 7. Pour fresh cream into a chilled bowl, add icing sugar and whip on medium speed until cream begins to thicken, about 2 minutes. Gently fold in the orange zest and continue whipping for 2 minutes on mediumhigh speed until stiff peaks. Spread the cream over the cooled loaf and garnish with orange slices and fresh rosemary sprigs.

#NEWS

DISCOVER PARKSINMALTA.MT

Have you visited ParksInMalta.mt yet? It’s your one-stop shop for all parks, gardens, and playgrounds around the island. With over 200 spaces listed on the site, you can now search for your favourite space or discover a new one thanks to this online platform. The webapp showcases Malta’s diverse network of public playgrounds, gardens and natural sites. With a user-friendly interface and interactive maps, you can easily filter by amenities or accessibility and browse through recreational spaces across Malta and Gozo.

082

ParksInMalta.mt, powered by the Ministry for the Environment and Project Green, also encourages you to actively care for these beautiful spaces. If you notice damage, accessibility problems, or anything that requires attention, simply use the site’s built-in Report a Problem tool. Provide details (and optional photos) so the appropriate team can respond. The app sends information directly to the relevant authorities, whether local councils or a government agency. Maintaining our parks’ beauty is a shared responsibility: enjoy these spaces responsibly by respecting the

biodiversity, keeping noise levels down, and using waste bins or taking litter home. Beyond exploration, the platform promotes a culture of wellbeing, supports healthier lifestyles, stronger communities, and a deeper connection with nature. Visit parksinmalta.mt, because green spaces belong to everyone!

Re-Discover the value of incredibly good sleep.

Lorem Ipsum

MATTRESSES

5.0 5.0 of 5 stars 300+ reviews

BEDS

SOFA BEDS

ADJUSTABLE BEDS

PILLOWS

ACCESSORIES