TASTE&FLAIR APRIL2019

ISSUE 117 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY

APRIL 2019

APRIL 2019 ISSUE 117

Feed your imagination Art & Design • Easter Sweets • Tasty Vegan Posh Picnic • Herbs & Flowers • Spring Cocktails

From €27,500* ES MODEL including Navigation, Rear Camera & more Terms and conditions apply

It’s what’s inside that counts

satariano.com 122, Valley Road, B’Kara

GasanZammit Motors Ltd., Mriehel Bypass, Mriehel BKR3000 Tel: 27788222 email: honda@gasanzammit.com honda.com.mt

satariano.com 122, Valley Road, B’Kara

SLIDE & HIDE®

NOTHING G ETS IN THE WAY OF CO OKING, NOT EV EN THE D OO R.

Mdina Road, Mriehel | T: 2546 4000 | www.oxfordhouse.com.mt Follow us

NEFF

creates appliances that are tailored to modern lifestyles and

requirements. The unique Slide&Hide® door fits smoothly under the oven to give plenty of room, as well as better access to the oven’s interior – ensuring an easy and flexible approach to cooking.

FESTIVE AND FUN Our Belgian milk chocolate eggs are individually hand painted.

Perfect for making Easter truly special.

NEW FOOD STORES DANIELS SHOPPING COMPLEX & ST PAUL’S, NAXXAR VALLETTA | SLIEMA | THE POINT | BAY STREET | DANIELS | NAXXAR

M&S TRADITIONAL TREATS This year, our M&S experts reintroduce their delicious collection of hot cross buns. Filled with juicy fruits, enjoy them toasted with butter and experience this classic seasonal snack.

Wobbly Egg Tin 753227

4 Blueberry Hot Cross Buns 750233

Easter Seleggtion Box 289726

€3.95

€12.95

€3.50

€7.95

8 Spiced Easter Biscuits 753210

Beau Bunny 841610

Chirpy Chick 289290

Swiss Hazelnut Choc Egg 108898

€4.95

€9.95

€3.50

€15.95

MARKSANDSPENCERMALTA

Egg Hunt Bag 255967

ISSUE 117 distributed with the malta independent on sunday

APRIL 2019

Editorial

“T

his is when our style be g ins to change w i t h t h e l o n g e r, sunnier days, in our homes, clothes and way of cooking and eating. We throw our windows open, out with the old and in with the new, give everything a good shake-down, clear out wardrobes and drawers (if we are lucky enough to have the time and patience for that), think about introducing new design elements or maybe giving the walls a whitewash, and begin taking an interest in our surroundings again. And we do the same in the kitchen: these are the last weeks of heavy roasts and stews, of slow-cooked food, and soon it’s lighter things and plenty of fish, at least on the weekends when we make an expedition of going out to buy it, then a bit of a palaver about cooking it. We’ve prepared this issue with a view to helping you bring the sunshine in – sometimes it’s good just to sit and dream over pages of inspiration, even if you actually do nothing about it, at the least the good feelings are there.”

The next issue of Taste&Flair will be out on 5th May 2019

Feed your imagination Art & Design • Easter Sweets • Tasty Vegan Posh Picnic • Herbs & Flowers • Spring Cocktails

All communication about Taste&Flair magazine should be directed to Corinne Vella at corinne.vella@gmail.com PUBLISHER

The Daphne Caruana Galizia Foundation c/o 56 Melita Street, Valletta VLT1122, Malta EDITORIAL BOARD

Paul Caruana Galizia Andrew Caruana Galizia Matthew Caruana Galizia EXECUTIVE EDITOR

Corinne Vella

EDITORIAL ASSISTANTS

Megan Mallia Amy Mallia

ART DIRECTOR

Ramon Micallef +356 9949 1418 ram@box-design.net ADVERTISING MANAGER & EDITORIAL CONTRIBUTOR

Sean Ellul +356 7921 0705 or 21 345 888 ext 123 sellul@independent.com.mt ADVERTISING ASSISTANT

Christine Mifsud +356 21 345 888 ext 138 cmifsud@independent.com.mt PRODUCTION MANAGER

André Camilleri

PRODUCTION ASSISTANT

Conrad Bondin

PREPRESS & PRINTING

Print It

The effect of the structured and perfectly-formed Mediterranean blue of the Echium Candidans blooms coupled with the pinkish-mauve of the Judas blossoms, is impressive and eye-catching. (See article on page 58). Photo: Jean-Pol Grandmont.

6

ISSUE 117 APRIL 2019

Distributed with The Malta Independent on Sunday*. The Malta Independent on Sunday is published by Standard Publications Ltd tel +356 21 345 888 *The surcharge on The Malta Independent on Sunday, or any charge for this magazine is retained by Standard Publications Ltd.

Claire Borg’s vegan recipes.

See feature starting on page 65. Photo by Claire Borg

T&F EDITORIAL

T&F CONTENTS

FOOD & DRINK

CONTENTS

10

58

Easter classic Hot cross buns

14

Easter treats Sweets for dessert and tea time

29

Posh picnic Michael Diacono and Ryan Vella

45

Blooming delicious Edible flowers taste as good as they look

65

Fresh flavours Claire Borg’s new vegan collection

116

8

Spring cocktails Srdjan Jovanovic’s bright new flavours at Mezzodi’

ISSUE 117 APRIL 2019

GARDENS, ART & DESIGN

Sign of spring The Judas tree

60

Food: bigger than the plate A new exhibition rethinks food and society

PM House Mexico Customised contemporary design

Domus Zamitello Look inside a Valletta palazzo

84

94

105

Art House Family life among art

Arja Finnish and Maltese landscapes

128

T&F EASTER CLASSIC

HOT CROSS BUNS Hot cross buns!

Hot cross buns!

One a penny, two a penny, Hot cross buns!

If you have no daughters, give them to your sons.

One a penny, two a penny, Hot cross buns!

- old English nursery rhyme and street cry

If you’re over a certain age, you’ll remember the nursery rhyme and the scent and taste of freshly baked hot cross buns. Their mildly spicy scent once marked the end of Lent and the beginning of Easter weekend. Sticky with glaze and studded with fruit, they were displayed in large trays and sold warm, straight out of the oven.

Recreate that sensation by baking your own at home. This recipe is enough for 16 buns. You can halve or quarter the amount of ingredients to make fewer for a smaller household.

They’re best eaten warm from the oven or on the same day. A day or two later, they can be refreshed by splitting and toasting them and serving them with butter.

10

ISSUE 117 APRIL 2019

YOU WILL NEED

1Kg strong white flour suitable for bread baking 14g dried yeast 100g butter, cold and diced 100g castor sugar 400 dried fruit 400ml milk 4 eggs TO GLAZE

6 tablespoons plain flour Golden syrup or honey

1. Put the baking flour into

3. Pour in the dried fruit and

8. Use both hands to shape

stir it into the mixture. Add the yeast, and stir again.

the dough into buns. Place on baking trays lined with non-stick paper, cover loosely, and leave the trays in a warm place to allow the dough to rise

4. Beat the eggs.

5. Warm the milk to finger

hot. Don’t allow it to boil.

Now, quickly beat the milk into the eggs and then pour the liquid into the dry ingredients.

6. Fold the mixture together

a bowl with the mixed spice, sugar and salt, and stir well.

until it forms a dough. It will be slightly moist. Let it rest for a few minutes.

2. Rub in the butter using

7. Sprinkle flour onto a

your hands till it resembles rough breadcrumbs.

Alternatively, blitz quickly in a blender. The mixture should be coarse, not smooth.

working surface. Tip the dough out of the bowl and divide it into 16 roughly equal pieces.

9. When the dough has doubled in size (this will take at least 45 minutes), preheat the oven to 220°C (200°C if fan-operated).

10. While the oven warms up, mix the remaining flour into a paste with some water and use a piping bag to draw crosses on the bun tops.

11. Bake the buns until properly risen and golden (12-15 minutes). Then, remove from the oven and use a pastry brush to glaze the bun tops with honey or golden syrup. Serve warm.

T&F QUICK MEAL

SPICED BAKED PUMPKIN WITH BALSAMIC VINEGAR This is a perfect side dish for meat or fish YOU WILL NEED

500g sliced pumpkin a dash of extra-virgin olive oil salt and pepper to taste pinch of turmeric spoonful of sesame seeds spoonful of pumpkin seeds spoonful of Modena balsamic vinegar spoonful of honey

12

ISSUE 117 APRIL 2019

1. Preheat the oven to 220ÂşC, arrange the sliced pumpkin on an oven tray and drizzle with extravirgin olive oil, salt and spices. We opted for turmeric, but you could use a combination of herbes de Provence, thyme, rosemary and even a dash of cumin, to really give it a more herbal flavour.

2. Bake for about 20–25 minutes. Remove the tray from the oven, add the sesame and pumpkin seeds, then return the tray to the oven to bake for another 10 minutes.

3. Before serving, drizzle the pumpkin with a honey and balsamic vinegar dressing. For an extra finish, add some fresh, strong cheese like feta.

Gio. Batta Delia ESTABLISHED 1901

MOB: 9989 6286 FACEBOOK GIO. BATTA DELIA 1901

T&F SWEETS

EASTER

14

ISSUE 117 APRIL 2019

SWEETS T&F

TREATS Easter Sunday is the perfect day for a sweet spread. These recipes are fun to make and even better to eat.

Food and photography: Corinne Vella assisted by Helene Asciak

ISSUE 117 APRIL 2019

15

T&F SWEETS

NUTTY CARROT CAKE YOU WILL NEED

5. Spoon the mixture into

1 cup golden castor sugar 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon baking powder ¾ cup olive oil 2 eggs, beaten 1 ½ cups grated carrots 1 handful golden raisins ½ cup chopped pecan nuts ½ cup chopped walnuts

the lined cake tin and use a wet spatula or spoon to level the top. (Wetting the spatula ensures that the mixture will not stick to it).

TOPPING

4 tablespoons of softened butter 4 portions of cream cheese 1 cup icing sugar ½ teaspoon vanilla ½ cup chopped walnuts, pecan nuts, and pistachio nuts

1. Preheat the oven to

6. Bake the cake until it is

cooked through (about 1 hour).

7. Allow the cake to cook

slightly, then remove it from the pan and transfer it to a wire rack to cool completely.

TOPPING

1. Prepare the topping

just before serving.

2. Beat the butter and sugar

180°C and line a 20cm cake tin with baking paper.

together until light and fluffy.

This is easier if the butter is allowed to soften first.

2. In a large bowl, mix together

3. Beat in the cream cheese.

the sugar, baking powder, flour, cinnamon and salt.

Add the vanilla and beat again.

3. Stir in the oil. Next, pour in

the beaten eggs and mix well.

4. Tip in the grated carrots,

chopped nuts, and raisins.

Mix thoroughly.

4. Spread the frosting over the

cake top using the back of a knife or palette. Scatter the chopped pecan nuts, walnuts and pistachio nuts over the top and lightly press down.

5. Chill the topped cake

for a few minutes to allow the topping to firm up.

16

ISSUE 117 APRIL 2019

SERVES

6

SWEETS T&F

ISSUE 117 APRIL 2019

17

T&F FRESH

STRAWBERRY SHORTBREAD

MAKES

16 PIECES

SHORTBREAD BASE

120g butter, cut into small pieces 1 cup of plain flour 3 tablespoons icing sugar 1 tablespoon freshly grated lemon zest 1 teaspoon salt STRAWBERRY TOPPING

2 ½ cups sliced strawberries just under 1 cup of granulated sugar 2 whole eggs and 2 egg yolks, beaten 3 tablespoons plain flour 1 tablespoon freshly grated lemon zest a few drops of red food colouring 16 whole strawberries, thoroughly washed and not hulled

1. Line a 20cm square

4. Bake the shortbread

6. Pour the liquid over the

cake tin with baking paper and preheat the oven to 180°C.

until it turns a light golden colour (around 15 minutes). When the shortbread’s done, place the tin on a wire rack to cool. Do not remove it from the tin.

shortbread and bake it until the topping is cooked (around 25 minutes). Test whether it’s done by inserting a cocktail stick into the centre.

It should come out clean.

2. Put the sliced

strawberries in a pan with the water and half the granulated sugar.

Bring the mixture to a boil and simmer for around 4 minutes.

Remove from the heat and set aside to cool.

3. Rub the butter together

with a cupful of plain flour, the icing sugar, a spoon of lemon zest, and salt until it resembles fine bread crumbs. Spoon the mixture into the lined cake tin and press it down to form an even layer.

18

ISSUE 117 APRIL 2019

5. When the strawberries

have thoroughly cooled down, blend them together with a spoon of lemon zest, the beaten eggs, and the rest of the granulated sugar.

The mixture should be very smooth. Now add a few drops of red food colour and mix it in well, then add the remaining flour, and stir it in.

7. Let the layered shortbread cool

for a few minutes, then remove it from the tin and transfer it to a wire rack to cool completely.

8. Just before serving, slice the

whole strawberries almost all the way through, leaving them joined at the stem, and ‘fan’ the slices by pressing lightly between your thumb and forefinger.

9. Cut the shortbread into small

squares and top each piece with a fanned strawberry

77, Three Churches Street, Balzan, BZN 1300, Malta www.cosecasa.com (+356) 2144 7672

T&F SWEETS

20

ISSUE 117 APRIL 2019

SWEETS T&F

LIME AND BERRY CREAM PUFFS MAKES

16

YOU WILL NEED

200ml water 100g plain flour, sifted 80g unsalted butter cut into small pieces 2 eggs, beaten

Pastry shells FILLING

1 small pot single cream freshly grated zest of two limes 2 punnets fresh blackberries 1/4 teaspoon vanilla icing sugar (to garnish)

1. First, make the pastry shells.

Line a baking tray with non-stick paper and set the oven to 200C. 2. Put the chopped butter into a pan with

the water and bring it to the boil, stirring occasionally as the butter melts. When the mixture is boiling, add the flour all at once and quickly beat it in until the mixture forms into a dough. Remove the pan from the heat and allow it to cool.

3. Now, add the egg, beating it in a little

at a time until it is all incorporated into a smooth and shiny dough.

4. Spoon the dough into a piping bag

and pipe small mounds of dough on the lined baking tray. Bake the pastry in the preheated oven for 30 minutes. Then, using a sharp knife, cut a small hole in the side of each pastry shell and return the tray to the oven for another 5 minutes.

5. Remove the tray from the oven

and transfer the pastry shells to a wire rack to cool down.

6. Whip the cream until it thickens.

Squish in a large spoonful of berries and continue whisking the cream until the berries are broken up and thoroughly blended in.

7. Whisk in the lime zest and vanilla.

Place the mixing bowl in the fridge to chill for a couple of hours.

8. Slit open the pastry rolls,

leaving them ‘hinged’ along one side. Scoop in two teaspoonfuls of cream and press in 2-3 berries.

9. Arrange the cream puffs on a

plate and serve sprinkled with icing sugar and lime zest.

ISSUE 117 APRIL 2019

21

T&F SWEETS

CHOCOLATE SHORTBREAD AND ORANGE ‘TIRAMISU’

YOU WILL NEED

1 cup marscapone cheese ½ teaspoon vanilla 2 cups thick cream 1/3 cup sweetened condensed milk freshly brewed coffee, cooled zest of two oranges chocolate liquor orange liquor cocoa powder (to garnish) 120g unsalted butter 60g golden castor sugar 180g plain flour

1. First, make the shortbread. Line a

3. When the biscuits are done and cooled,

baking tray with non-stick paper and set the oven to 160C. Cream together sugar and butter until smooth and then stir in the flour until it’s thoroughly combined. Roll out the pastry till about ½ cm thick and cut into large rounds. Bake for 10-15 minutes.

mix the chocolate liquor with the cooled coffee and soak half the shortbread biscuits in the liquid. Drench the other shortbread biscuits in orange liquor.

2. Meanwhile, prepare the cream

mixture. Stir together the vanilla, marscapone and condensed milk. Mix in the orange zest, reserving some to use as a garnish. Beat the cream until thick and stiff and then fold it into the marscapone mixture.

4. To assemble the desserts, place an

orange liquor shortbread biscuit at the bottom of a coupe or glass bowl.

Top it with two generous spoonfuls of marscapone mixture and then add a coffee/ chocolate-soaked biscuit and another layer of marscapone mixture. Repeat the process with the rest of the servings.

5. Chill the prepared desserts for

a couple of hours and then serve sprinkled with cocoa and orange zest.

22

ISSUE 117 APRIL 2019

EASTER BUFFET LUNCH 21st April 2019 Contact us on: info@xaracollection.com / +356 22 567 567 / www.xaralodge.com

T&F SWEETS

CHOCOLATE YOGURT AND MALTESER CAKE

YOU WILL NEED

½ cup brown sugar 1 ½ cups plain flour ¾ teaspoon baking powder a pinch of salt 1 tablespoon instant coffee 1 small pot plain yogurt 3 eggs, beaten 200g melted butter

FILLING

1 cup thick cream 1 tablespoon cocoa powder 2 tablespoons castor sugar 175g bag Maltesers (reserve some for the topping)

1. Line two 18cm round cake tins with

baking paper. Set the oven to 160C. 2. Mix the flour, baking powder,

brown sugar, instant coffee, and cocoa in a bowl. Stir in the beaten eggs and then the melted butter.

TOPPING

120g dark chocolate 30g unsalted butter, diced

3. Quickly pour the batter into the two

cake tins, dividing it evenly. Shake the tins lightly so that the batter levels out before placing the tins in the oven.

4. Bake for an hour and then test

the cakes with a skewer or cocktail stick to see if they’re done.

24

ISSUE 117 APRIL 2019

5. Remove the tins from the oven and let

8. Whip the filling cream until stiff and them cool slightly before turning the cakes thick, then whip in the sugar, and fold in out onto a wire rack to cool completely. the cocoa powder and half the Maltesers.

6. Meanwhile, prepare the filling and

9. Use a serrated knife to level the top

topping. Slice the Maltesers in half using a very sharp, pointed knife. They’ll crumble, but aim to get a clean half from each one. Reserve the better ones for the topping and use the rest for the filling.

of the cooled cakes and then flip one half over. Set the cakes side by side and, using a blunt knife or palette, spread the exposed side with the chocolate cream mixture and then ‘sandwich’ the two cakes together.

7. Break up the chocolate into small

pieces and place them in a bowl with the diced butter. Microwave the mixture until both the chocolate and butter are melted. Do this in short bursts, stirring the mixture each time.

10. Use the back of a spoon to spread the chocolate butter topping over the cake and press in the remaining Maltesers, cut side up. Chill the cake for about an hour before serving.

ISSUE 117 APRIL 2019

25

T&F SWEETS

BERRY AND CURRANT MERINGUES

26

ISSUE 117 APRIL 2019

YOU WILL NEED

3 egg whites ž cup castor sugar Ÿ teaspoon cream of tartar 1 pot of light cream 1 punnet each blueberries and red currants zest of half a lemon

1. Line a baking tray with non-stick

paper and set the over to 275C. 2. Whip the egg whites with the

cream of tartar until stiff. Then beat in the sugar, a spoonful at a time.

3. Drop dollops of meringue onto the

lined baking tray and use a spoon to spread the mixture into flat rounds.

4. Bake in the oven for 45 minutes

then turn off the heat and leave the oven door closed for another hour while the meringues dry out.

5. To serve, whip the cream until stiff.

Put a generous spoonful of cream into the centre of each meringue and top with washed and dried berries, and garnish with lemon zest.

ISSUE 117 APRIL 2019

27

AL FRESCO T&F

Posh Picnic

Make the most of the fine weather and shrinking countryside with food by Michael Diacono, chef patron at Rubino, Giuseppi’s and MEZZODÌ and Ryan Vella, head chef at MEZZODÌ.

PHOTOGRAPHY: BRIAN GRECH ASSISTED BY STEPHEN AZZOPARDI

Our short spring season is in full swing, we decided to prepare some food to be enjoyed outside on a posh picnic before the weather gets too hot and the countryside greenery dries out.

ISSUE 117 APRIL 2019

29

T&F AL FRESCO

Pork Pie

30

ISSUE 117 APRIL 2019

No serious picnic would be complete without a pork pie. Ryans’ version does the trick very nicely.

SERVES

10

AL FRESCO T&F

YOU WILL NEED

800g pork shoulder, minced 400g pork belly, minced 250g smoked bacon, cubed 2 large pinches ground nutmeg 1 tablespoon fresh chopped sage 1 tablespoon fresh chopped rosemary 2 tablespoons chopped onion salt and pepper FOR THE PASTRY

600g plain flour 200g lard 220ml water 1 egg to glaze

1. Set oven to 180ยบC. Simply

mix all the ingredients for the filling in a large bowl.

2. To make the pastry, sift the

flour into a large bowl. Place the lard with the water into a small pot and heat gently until melted, then stir the mixture into the flour using a wooden spoon. When the mixture is cool enough to handle, knead it well until smooth.

3. Cut off 1/4 of the dough, wrap

it in cling film and reserve it for the pie lid. Roll out the remaining dough into a circle and use it to line a 20cm non-stick springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin.

Make sure there are no holes.

4. Fill the pastry with the meat

mixture and pack the filling down well. Roll out the dough for the lid and place it on top of the pie. Pinch all around the edge to seal the pie.

Make a hole in the centre of the lid to allow steam to escape while cooking.

5. Cook the pie in the oven for 30

minutes then reduce the heat to 160ยบC and cook for a further 90 minutes. Brush the pie top with beaten egg and return it to the oven for a further 20 minutes. Remove the pie from the oven and let it cool completely before serving.

ISSUE 117 APRIL 2019

31

T&F AL FRESCO

Scotch Eggs MAKES

My boys Sean, David, and George simply love these. Well, so do my wife Janine and I, to be honest. It’s worth going on a picnic just to eat these.

YOU WILL NEED

10 large free-range eggs 1kg pork, minced 2 tablespoons chopped parsley 1 tablespoon fennel seeds 1 teaspoon chilli flakes 2 cloves garlic, finely chopped salt and pepper plain flour for dusting 300g panko breadcrumbs 2 litres vegetable oil to fry

1. Put 8 eggs in a pot of boiling water. Boil

for 5 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.

2. In a large bowl, mix together the pork, fennel

seeds, chilli flakes and garlic and season to taste.

3. Have 3 plates ready - one with a small handful

of flour, one with the two remaining eggs (beaten), and a third with the breadcrumbs.

4. Form the minced pork mixture into 8

flattened patties resembling large burgers.

5. Gently shape each meat patty evenly around the eggs,

moulding them with moistened hands until sealed.

6. Roll the meat-wrapped, boiled egg in the

flour, shake off any excess, then dip into the beaten egg, and then in the breadcrumbs 7. Heat the oil in a deep pan or deep

fat fryer to about 150ºC. 8. Carefully lower the eggs into the pan and cook

for 4 minutes, or until golden, turning them every so often. Drain on kitchen paper. If you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.

32

ISSUE 117 APRIL 2019

8

AL FRESCO T&F

ISSUE 117 APRIL 2019

33

Food Ltd

facebook.com/attardcofood

AL FRESCO T&F

Pear, Walnut, Ricotta and Gorgonzola Gallette

SERVES

4-6

AS PART OF A PICNIC LUNCH

Simple ingredients and delicate tastes make these very pleasing. The pears add such a wonderful touch of sweetness.

YOU WILL NEED

1 sheet puff pastry 250g ricotta 2 pears, peeled, cored and diced 100g walnuts, chopped 1 egg, lightly beaten 200g gorgonzola 1 egg to glaze salt pepper

1. Place the ricotta into a mixing

bowl and beat using a wooden spoon, then fold in the diced pears and chopped walnuts. Mix in the egg and season lightly to taste.

2. Cut the puff pastry into 2 squares.

Place the ricotta mixture into the centre then top with the crumbled Gorgonzola.

3. Fold in the sides of the pastry

and press down on the edges.

Brush with egg to glaze.

4. Bake at 200ยบC Mk 6 for 25 minutes.

ISSUE 117 APRIL 2019

35

T&F AL FRESCO

Sun Dried Tomato and Olive Loaf Everybody should try their hand at baking bread at least once. The tempting smell of bread baking in the oven is right up there with the scent of frying bacon or fresh coffee brewing on the stove.

36

ISSUE 117 APRIL 2019

YOU WILL NEED

1kg flour 30g instant yeast 1 tablespoon salt 600ml tepid water 75g chopped sundried tomatoes 75g chopped black olives 1 tablespoon olive oil chilli butter to grease

1. Attach the dough hook to your

kitchen mixer. Sift the flour and place it in the mixer bowl.

2. Add the yeast and salt to the

flour, then pour in the water and start the mixer on a low speed.

3. Add the chopped tomatoes, olives

and chili. Knead in the mixer for 10 minutes then turn off the mixer, cover the bowl lightly with a damp cloth and place it somewhere warm to prove until it doubles in size.

This will take about 45 minutes.

4. Grease two 23cm by 13cm loaf tins

with butter. Fill the pans with the bread mix and leave it to rise again for 15 minutes. Meanwhile, preheat the oven to 200ยบC (gas mark 6) 5. Bake the bread for about 30 minutes

until it is well risen and browned and sounds hollow when tapped.

Remove the loaves from their tins and allow them to cool on wire racks.

ISSUE 117 APRIL 2019

37

T&F AL FRESCO

Pasta Salad with Broccoli Pistou and Nduja Drizzle When I was younger, pasta salad was all the rage. It was considered modern and daring but, as with most things, it soon became passĂŠ. The broccoli sauce used here, loosely titled pistou, works well when served in this way and elevates this dish to something a bit special.

38

ISSUE 117 APRIL 2019

SERVES

6-8

AS PART OF A PICNIC LUNCH

AL FRESCO T&F

YOU WILL NEED

1 head broccoli 150g almonds, lightly toasted 200g grated parmesan cheese 250ml extra virgin olive oil salt and pepper 60g ‘Nduja (soft, spreadable, spicy Calabrian salami) 500g pasta (we used strozzapreti) roasted pine nuts to top

1. Break the broccoli into florets and

place in a food processor together with the almonds, parmesan cheese and olive oil. Season lightly, then whizz to form a paste which still has a bit of bite to it. Keep the mixture in the fridge till needed.

2. Place the ‘Nduja into a pan

and heat gently to melt it down.

Place it in a jar and put it aside to pour over the salad.

3. Bring a large pot of salted water to

the boil and cook the pasta making sure to leave it quite al dente. Drain the pasta well and cool it under running cold water. Dress with a drizzle of extra virgin olive oil.

4. To assemble the salad, simply mix

the pistou into the pasta and serve it with a drizzle of ‘Nduja and oil and topped with roasted pine nuts.

ISSUE 117 APRIL 2019

39

T&F AL FRESCO

Sage and Apple Sausage Rolls A more adult take of a firm favourite with many of our younger eaters.

YOU WILL NEED

1 sheet puff pastry 500g beef and pork sausage meat 1 apple, peeled and finely diced 2 tablespoon finely chopped fresh sage 1 tablespoon finely chopped onion salt and pepper to taste 1 teaspoon grain mustard 1 egg to glaze

40

ISSUE 117 APRIL 2019

MAKES APPROXIMATELY

16

DEPENDING ON THE PORTION SIZE

1. Mix the filling

4. Place the sausage rolls

ingredients together very well in a bowl.

on baking trays lined with baking paper. Brush with beaten egg and store covered in the fridge or freeze till needed.

2. Lay the puff pastry

out on a lightly floured surface and cut it into 4cm wide strips.

3. Fill each strip down the

middle with the sausage meat and then roll up the pastry strips using some egg to seal the edges.

Cut the filled pastry rolls into individual portions.

5. Heat the oven to 190ยบC

(gas mark 5). Bake the rolls for 15 minutes till golden and puffed up.

If cooking from frozen increase the cooking time to 25 minutes.

AL FRESCO T&F

ISSUE 117 APRIL 2019

41

T&F AL FRESCO

White Chocolate and PopCorn Flapjacks

MAKES ABOUT

Sweet treats to nibble on at any time of the day, be it on a picnic or not.

YOU WILL NEED

50g butter (plus extra for greasing) 75g honey 200g white chocolate 120g plain cooked popcorn FOR THE TOPPING

200g dark chocolate 150ml cream 1tablespoon honey

42

ISSUE 117 APRIL 2019

1. Lightly grease a 25cm square cake

4. Pour the mixture into the prepared

tin with butter, then line with nonstick baking paper. Let some paper hang over the sides of the tin to make it easier to lift out the popcorn later.

tin, pressing down gently to make a firm, even layer. Leave to cool and set.

2. Place the butter, honey and white

chocolate together into a small pot and melt together on low heat.

3. Place popcorn into a mixing

bowl, then pour the melted chocolate mix over, folding and mixing well to coat completely.

5. For the topping, melt the chocolate

in a heatproof bowl over a pan of simmering water. Meanwhile, heat the cream in a saucepan until boiling. Pour the cream onto the chocolate, 1/3 at a time. Gently mix together and add the honey.

6. Pour the chocolate topping

onto the set popcorn and spread out evenly. Leave it to cool in the fridge till hardened. Next, lift the popcorn ‘cake’ out of the tin and use a sharp knife to cut it into bars.

15 BARS

GARDENING T&F

BLOOMING DELICIOUS Using flowers in your food ties you to an historical thread that goes back to at least classical times. Grow your own crop to add a pop of colour and flavor to mealtimes.

Photography: Megan Mallia, assisted by Helene Asciak Patinated copper: Marie Louise Kold

ISSUE 117 APRIL 2019

45

T&F GARDENING

W

hether it’s saffron from crocuses, preser ved caper buds or fruit, or the sprouting buds on broccoli, flowers have f lavoured food for centuries. Calendula, for instance, – or as it’s more well known, the marigold – makes an appearance in the Bible as one of the bitter herbs. More recently, in historical terms, it became known as the “pot marigold” because of its frequent use in soup pots. Orange blossom water, a staple in North African and Near Eastern cuisine, is a familiar flavour in Maltese kitchens, and rosewater has become familiar through the cuisines of the Middle East and south Asia and can easily be found on local shop shelves.

Flowers have traditionally brightened up what could otherwise have been a dull culinary landscape. Unlike the exotic spices that flavoured the meals of those living in wealthier households, wildflowers were within the reach of most. Flowers in food were especially popular in Victorian times, where a tea table would be laden with flower encrusted sweets, biscuits and cakes. They fell out of fashion in the 20th century as their particularity – the need to serve them fresh and soon after harvesting – is not readily compatible with the exigencies of industrial-scale food production.

You can buy ready-washed packs of edible flowers from the larger supermarkets, but it’s easy to grown and store your own.

Even if you do not have a garden bathed in sunshine, you can still grow flowers for harvesting. All you need are a few pots and a sunny area on a window sill or balcony. Flowers can be harvested regularly and stored until needed. Regularly cutting flowers will encourage the plants to keep producing more blooms. Properly cleaned and sealed in an airtight container, they will keep in the fridge for about a week.

Pluck the flowers as close to the top of the stem as possible and shake them out to remove any loose debris. Then drop them into a large bowl of cold water and swirl them around to remove any dust or insects. Drain well and shake out in a colander to remove excess water, and spread them out on a clean cloth to air dry. Dabbing them with a paper towel will help to speed up the drying process. If you’re not going to use them immediately, store them in the fridge in an airtight container lined with a lightly dampened paper towel. Before serving, flowers that are looking limp can be freshened up by quick dip in very cold water.

46

ISSUE 117 APRIL 2019

GARDENING T&F

ISSUE 117 APRIL 2019

47

T&F GARDENING

Not all flowers are fit for consumption. Some types are poisonous and, if you suffer from allergies, eating flowers can aggravate the irritation. If in doubt about a particular flower, it’s best to avoid it altogether. Plants you buy from garden centres or supermarkets are likely to have been treated with pesticide and other chemicals. To be safe, only use flowers you have grown yourself and know to be free of pesticides, or buy flowers prepared specifically for consumption from a reliable supermarket.

All types of rose, especially the scented ones, add a mildly sweet flavor to anything from tea to soup and salad. Rose petal jam (see Taste&Flair’s February 2019 issue) makes a light, sweet and fragrant spread for cakes and bread. Lavender flowers add mild fragrance to sweets and cocktails. Try some sprinkled into a glass of champagne or scatter over chocolate icecream. Borage grows wild in several areas. The taste is mild and fresh, rather than sweet, quite like cucumber but not as bland. It adds a dash of colour to salad and works well in homemade lemonade or even gin and tonic. Carnation petals will add scent and colour to a green salad.

48

ISSUE 117 APRIL 2019

Perloganium flowers and geranium petals can be used to garnish sweet or savoury food. Use them to top cakes and biscuits, or toss them with a salad. Marigold petals can be mixed into jelly made with fresh orange juice or scattered over a salad. Brew hibiscus petals in hot water to make karkadé, a tart but sweet, deep red herbal drink that can be enjoyed hot or cold. Orange and yellow Nasturtium flowers have a surprisingly fresh and mildly peppery taste. The young leaves of the same plant can be used as the basis for a salad.

Any sweetly fragrant flower can be used to flavour sugar or butter. Mix chopped clean petals with sugar (1:2) and store in a closed jar for a week. The sugar granules will absorb the flower perfume and can be used to flavor and decorate cakes and biscuits.

To make flavoured butter, mix 1 tablespoonful of clean, dry flower petals with three spoonfuls of softened butter. Pile spoonfuls of flavoured butter into a line on a piece of non-stick paper and roll it up to shape it into a log. Refridgerate until set and serve cut into thick slices.

T&F GARDENING

NEW PEA AND MINT CROSTINI Strictly speaking, this is not a flower recipe, but you can add violet flowers for colour and flavour. Any quick and easy recipe is a useful standby, and this one is particularly convenient.

MAKES ABOUT 18 PIECES

200g shelled new peas 1 ½ tablespoons fresh mint leaves, chopped 1 ½ tablespoons crème fraiche zest of 1 medium unwaxed lemon salt and pepper 1 fresh baguette

1. Set a small pan of water to boil. When the water reaches

boiling point, turn off the heat and drop in the peas. Leave for a minute then drain and immediately rinse in cold water.

2. Put the peas in a bowl and, using a fork or

pestle, break up the peas by pressing and stirring until you end up with a coarse paste.

3. Add the crème fraiche, lemon zest and chopped

mint, and stir in well. Season with salt and pepper to taste. Cover, and keep refridgerated until needed.

4. When ready to serve, slice the baguette diagonally

into pieces around 1 cm thick. Lightly toast until golden brown. Arrange the slices on a plate and allow to cool, then top with a teaspoonful of pea paste.

50

ISSUE 117 APRIL 2019

GARDENING T&F

ISSUE 117 APRIL 2019

51

T&F GARDENING

FRESH FLOWER BISCUITS Prepare the biscuits ahead and top them just before serving to keep the flowers looking fresh.

MAKES ABOUT 24

For the biscuits 185g plain flour 60g golden castor sugar 125g unsalted butter TOPPING

edible flowers, preferably home grown - we used lavender, geranium, perloganium, and pansies 55g castor sugar 55ml water

1. Allow the butter to soften and warm

6. Make up the biscuit glaze by dissolving

up to room temperature then, using a wooden spoon, beat it together with the sugar until the mixture is smooth.

55g of sugar in 55ml of water. Do this in a pan over a low heat and stir until all the sugar has dissolved.

Slowly bring the liquid to a boil and allow it to simmer for two minutes then immediately remove the pan from the heat and allow it to cool.

2. Mix in the flour, one tablespoon at a

time, and blend in each spoonful before adding the next. The mixture should slowly turn into a thick, smooth dough.

3. Wrap the dough in cling film, or put

it in a small covered bowl, and ‘rest’ it in the fridge for ten minutes.

in cool, running water. Shake out the excess water and then spread the flowers out on a clean cloth to dry.

4. Now, preheat the oven to 160°C and

8. Using a pastry brush dipped in the

line a baking tray with non-stick paper.

cooled glaze, quickly ‘paint’ all the biscuits with a thin layer. Nip the petals off the flowers and lightly press down over the glazed surface. Once all the biscuits are topped, use the pastry brush to ‘paint’ over the flower petals.

5. Remove the dough from the fridge,

turn it out onto a floured surface and roll it out to around 1/2cm thick and use a biscuit cutter to make 4-5 cm rounds. Bake in the preheated oven until golden brown. This will take 10-15 minutes. Remove the biscuits from the oven once they’re done and immediately transfer then to a wire rack to cool.

52

ISSUE 117 APRIL 2019

7. Meanwhile, wash the edible flowers

8. Serve these with freshly brewed

tea without milk. We enjoyed ours with chrysanthemum flower tea.

T&F GARDENING

LEMON AND POLENTA FLOWER CAKE 54

ISSUE 117 APRIL 2019

Polenta gives this cake a satisfying rough texture which can be enjoyed with or without the lemon syrup.

SERVES 6

100g polenta • 200g blanched, roughly ground almonds 200g golden castor sugar • 200g unsalted butter, softened 1 tablespoon baking powder • 2 whole eggs and 1 yolk zest of two medium lemons TOPPING

freshly cut edible flowers. We used perloganium, lavender and pansies. a few strands of lemon zest SERVING SYRUP

juice of two medium lemons 70g golden castor sugar

1. Preheat the oven

6. Meanwhile, make the

to 150°C and line a 15cm cake tin with baking paper.

glaze. Stir the lemon juice and sugar together in a pan over a low heat until the sugar dissolves completely. Then, remove it from the heat and let it stand until cool.

2. Beat the butter and

sugar together until light and fluffy. Add the lemon zest and beat again.

3. Now, add the eggs, one

at a time, and beat in well to stop the mixture curdling. Add the final yolk and beat again.

4. In a separate bowl,

mix the polenta, ground almonds, and baking powder together. Fold the mixture into the beaten butter one large spoonful at a time.

5. Scrape the mixture into

the lined cake tin and smooth it into an even layer. Bake for around 25 minutes or until a skewer inserted into the middle comes out clean. Remove it from the oven and allow it to cool for a couple of minutes before removing it from the cake tin and transferring it to a wire rack to cool completely.

7. Wash the flowers

under cool running water and then spread them out onto a clean dry cloth to air dry. If necessary, use a piece of kitchen paper to dab away any excess water.

8. Prick the cake all over

the top using a fork and pour the syrup onto the cake a little at a time, allow it to sink in before adding more. Reserve any leftover syrup for serving.

9. Arrange the flower

heads over the cake top just before serving.

55

T&F GARDENING

Edible flower salad Edible flowers add a delicious flavour and flash of colour to any basic green salad. Mix freshly washed flowers with a few handfuls of salad leaves and serve drizzled with extra virgin olive oil. For fresh taste, add a few slices of strawberries and shavings of salty cheese like ricotta salata or pecorino.

Nsaturtium flowers are easy to grow and make a spectacular tumbling display in the hardiest of conditions, as long as they get plenty of sunshine. You can grow them from seed in a large pot, and harvest the young leaves and flowers for a simple and peppery-tasting salad.

Borage and nasturtium growing by the roadside are best left where they are. To avoid the effects of traffic pollution, harvest flowers in an area which is not busy. Better still, grow your own plants at home.

YOU WILL NEED

several handfuls of baby nasturtium leaves 1 handful nasturtium flowers 1 handful borage flowers GARNISH

one whole marigold flower head

1. Wash the leaves and flowers

separately in cold, running water.

Shake out the excess liquid and spread them out on a clean cloth to dry.

2. Spread the leaves on a serving dish,

toss them with nasturtium flowers, and borage flowers over the top.

3. Serve immediately with extra

virgin olive oil on the side.

56

ISSUE 117 APRIL 2019

NASTURTIUM AND BORAGE SALAD

GARDENING T&F

ISSUE 117 APRIL 2019

57

T&F GARDENING

Daphne Caruana Galizia

THE JUDAS TREE Cercis siliquastrum is at home in Malta because it is a native of southern Europe, the Eastern Mediterranean, and Western Asia, and loves temperate climates.

The Judas tree tends to be ignored by those who are planning their gardens because they think of it as the ‘roundabout and centrestrip tree’. To dismiss it in this way is foolish because when in bloom it is one of the most spectacular sights possible in a Mediterranean garden. The tree’s low-spreading branches make it unsuitable for a tight or restricted space, but for those with the luxury of a fair-sized garden, it will make a splendid focal point when positioned in full view of a door or window.

If you are fortunate enough to have what is a large garden by Maltese standards, then plan the planting of your Judas tree to create a cloud effect of pinkish-mauve blossom. Do this by putting them into the ground at intervals of two to three metres, so that the branches weave into each other as the trees grow and mature.

If the boundary wall of your garden is lowk then plant the Judas

58

ISSUE 117 APRIL 2019

trees tight against it, so that your garden is eventually framed by pink blossom in the spring. If your boundary wall is high, then plant these trees at least two metres away from it.

The Judas tree looks nondescript for much of the year, but putting up with its boring branches is a worthwhile investment that reaps ample rewards in the spring, when it turns into a ‘stop and stare’ stunner. After an average winter, it usually bursts into candy-floss blossom in early March. A rough winter has delayed the blooming of some plants and the trees are just coming into flower now, a little later than usual.

For maximum effect, plant the Judas tree in close proximity to Echium Candidans. The two come into flower at precisely the same time and continue to flower for roughly the same period.

The effect of the pinkish-mauve Judas blossoms, couple with the structured and perfectly-formed Mediterranean blue of the echium blooms is impressive and eye-catching. If you are starting from scratch with a young Judas tree, then wait until it is at least three years old before introducing echium around it. Judas trees typically flower on reaching maturity at five to six years old, but a small echium plant, bought in a pot from a plant nursery, will grow into a sizeable flowering shrub within two years.

GARDENING T&F

Hockenheim

The Judas tree prefers a mix of sun and shade, but does just as well in full sun. Trees planted into full sun in an unsheltered, south-facing position, exposed to full wind in the winter and to sunshine between sunrise and sunset with no shade at all during the day all year round, have been known to flourish. This gives some idea of how well the tree can do in the most demanding of conditions. They need to be watered when young and while settling in, but once they are strong they need no watering at all and will thrive on just rainfall, however rare that is.

A Judas tree will do well in any well-drained, slightly chalky, soil. Once rooted, it is almost impossible to transplant because its tap roots run deep. Before planting, drench the root ball by soaking it overnight in a bucket of water. To plant the tree, dig a wide hole and loosen the soil well. Clay soils will need to have sand mixed into the planting hole to avoid root rot. The top of the rootball should be just under the surface soil level. Water the plant immediately it’s put into the ground. It will need regular watering until its roots are firmly established, after which it will withstand the toughest of dry weather. The Judas tree does not need pruning and, in fact, should not be pruned unless absolutely necessary as the flowers bloom on the previous year’s growth.

Zeynel Cebeci

ISSUE 117 APRIL 2019

59

T&F EXHIBITION Michael Zee, SymmetryBreakfast

FOOD:

BIGGER THAN THE PLATE

Built on the site of Brompton Nursery, the V&A housed an early food museum and over 150 years ago opened the world’s first purpose-built museum refreshment rooms. Now, a timely exhibition draws on the V&A’s close links with food, including thirty historic objects from the V&A collections – influential early food adverts, illustrations and ceramics – providing further context to the exhibition.

60

ISSUE 117 APRIL 2019

EXHIBITION T&F

Fallen Fruit, David Allen Burns and Austin Young, “Theater of the Sun”, 2018, wallpaper pattern, variable dimensions. Created for the art installation, Theater of the Sun for Manifesta 12. Courtesy of the artists

“Food is the most important material in the world.” Marije Vogelzang FOOD: Bigger than the Plate, a new exhibition opening next month at the V&A museum, explores how innovative individuals, communities and organisations are radically re-inventing how we grow, distribute and experience food. The exhibition is designed to take visitors on a sensory journey through the food cycle from compost to table, asking questions about how the choices we make can lead to a more sustainable, just and delicious food future.

Featuring over 70 contemporary projects, new commissions and creative collaborations by artists and designers working with chefs, farmers, scientists and local communities, the new exhibition is split into four sections: ‘Compost’, ‘Farming’, ‘Trading’ and ‘Eating’. Taking a fresh, experimental and often provocative perspective, the art projects present ideas and alternative food futures from gastronomic experiments to creative interventions in farming. Several of the exhibits will be physically growing in the gallery space.

‘Compost’ showcases different projects aimed at creating a more resilient food system by changing our perception of waste and closing the nutrient loop. Daily Dump’s pioneering system for home composting in India uses handcrafted terracotta pots, challenging the stigma of handling waste. Designer Fernando Laposse works with the discarded husks of colourful heirloom corn varieties in Mexico to create a new marquetry material, Totomoxtle, that supports agricultural biodiversity.

GroCycle’s Urban Mushroom Farm installation in the gallery illustrates the relatively new idea of a circular economy by using waste coffee grounds, including grounds from the V&A Benugo café, to grow edible Oyster mushrooms. Once fully grown, the oysters will be harvested and taken back into the museum café to be served in selected dishes.

ISSUE 117 APRIL 2019

61

T&F EXHIBITION

Exploring bold ideas to reinvent our relationships with the landscapes, organisms and people that yield our food, ‘Farming’ looks at innovative urban, open-source and social farming projects, as well as exploring how new technologies might change the way we grow and farm the plants and animals we eat. These include a pedal-powered Bicitractor developed by Farming Soul to support small-scale farming, and a working version of MIT’s Food Computer, an open source controlled-environment platform that precisely replicates natural conditions to grow crops in unexpected places.

The section features a major new commission by artists Fallen Fruit who have created a bespoke 12-metre squared wallpaper for the museum. The creation draws on the V&A’s collections and the horticultural history of the site – which was once an important nursery for fruit trees – to explore the past and contemporary role of fruit in creating shared culture.

‘Trading’ asks questions about more transparent and diverse ways of buying, selling and transporting food. Early food adverts shine a light on trading history, whilst contemporary exhibits bring together projects that make supply chains visible – such as Banana Story by Björn Steinar Blumenstein and Johanna Seelemann – and initiatives that reconnect consumers and producers in new ways. Company Drinks, a community enterprise in east London that brings people together to pick, process and produce drinks, will have a bar in the gallery serving drinks samples to exhibition visitors.

The pleasure of cooking and eating, and how a meal connects us culturally, socially and politically, is explored through projects by Ferran Adrià, Michael Rakowitz, Lubaina Himid and Grizedale Arts, among others. It considers the role of the table, the challenges we face in feeding the world, and the power of deliciousness, as well as looking at scientific projects, ingredients and recipes which push the boundaries of ingenuity in cooking.

Examples include Carolien Niebling’s The Sausage of the Future, and Christina Agapakis and Sissel Tolaas’ Selfmade project, culturing cheese from human bacteria to explore our relationship with the microbial world – prompting questions about our notions of taste. FOOD displays three Selfmade cheeses ‘grown’ from three well-known individuals for the exhibition.

Catherine Flood and May Rosenthal Sloan, co-curators of FOOD: Bigger than the Plate at the V&A, say: “Food is one of the most powerful tools through which we shape the world we live in, from how we create society, culture and pleasure to how we determine our relationship with the natural world. In an era of major ecological challenges, fast-changing societies and technological re-invention, now is a crucial moment to ask not just what will we be eating tomorrow, but what kind of food future do we want? What could it look like? And taste like? Today, a wide range of inspiring creative practitioners are addressing these expansive questions. Putting food at the heart of the museum, this exhibition is an exciting opportunity to bring together some of the best of this work to explore food as rich ground for citizenship, subversion and celebration.”

‘FOOD: Bigger than the plate’ will be on show at Gallery 39 and North Court,Victoria and Albert Museum, London, UK from 18 May to 20 October 2019.

62

ISSUE 117 APRIL 2019

“Use Spades Not Ships. Grow Your Own Food and Supply Your Own Cookhouse”, poster, Great Britain, 1941-45 © Estate of Abram Games

Urban Mushroom Farm © GroCycle

VEGAN T&F

FRESH

Flavours Quick and easy to prepare, bursting with colour and delicious flavours, and spiced and seasoned to taste, this is food to enjoy any time of day.

Cooking and photography: Claire Borg

ISSUE 117 APRIL 2019

65

T&F VEGAN

66

ISSUE 117 APRIL 2019

VEGAN T&F

Warm Roasted Vegetables with Moroccan flavours This can be served warm or cold SERVES 3 TO 4

2 large sweet potatoes 1 small cauliflour 1 small butternut squash olive oil 1 teaspoon lemon zest, finely grated 1 teaspoon ground cumin 1 teaspoon ground ginger ½ teaspoon ground black pepper ½ teaspoon ground cinnamon ½ teaspoon ground coriander ¼ teaspoon ground allspice salt

1. Mix the spices and set aside.

2. Peel, wash and dice the vegetables into even sizes. Place in a large

bowl and drizzle with olive oil. Sprinkle with some salt, the lemon zest and enough of the spice to lightly coat the vegetables. Toss well.

3. Place on baking tray and roast in a hot oven set on 180 degrees

Celsius for around 20 minutes, or until the vegetables are done.

Venus Rice Salad with Alfalfa Sprouts (SEE PICTURE OVERLEAF) SERVES 4

3 cups venus rice 1 cup sprouted alfalfa 1 cup mixed, fresh herbs – mint and basil 1 carrot, very finely diced or grated 1 generous handful baby spinach leaves 4 tablespoons olive oil 2 tablespoons sweet chilli sauce juice of ½ a lemon salt pepper

1. Cook the rice according to pack instructions. Drain, rinse well, and set aside to cool.

2. Finely chop the herbs and the baby spinach leaves.

3. Place the rice in a large bowl and mix in the herbs, spinach, carrot and alfalfa.

4. Drizzle with olive oil, add the sweet chilli sauce and the lemon juice. Season to taste.

ISSUE 117 APRIL 2019

67

T&F VEGAN

Venus Rice Salad with Alfalfa Sprouts (SEE RECIPE ON PREVIOUS PAGE)

68

ISSUE 117 APRIL 2019

VEGAN T&F

Raw Beetroot and Dill Salad

SERVES 2 TO 4

4 large beetroots 1 lemon 1 handful dill salt pepper olive oil

1. Wash, peel

2. Squeeze the

3. Chop the dill,

and grate the beetroots into a large bowl.

lemon juice over the beetroot, drizzle with olive oil and sprinkle with some salt and pepper to taste.

sprinkle it over the top and then mix it in.

ISSUE 117 APRIL 2019

69

T&F VEGAN

Raw Beetroot Hummus 2 beetroots 1 tin chick peas, rinsed and drained 1 large teaspoon tahini juice of 1 lemon Ÿ teaspoon ground cumin, salt pepper 8 tablespoons olive oil ½ cup mixed fresh herbs - mint, dill, basil and parsley

1. Wash, peel and grate the beetroots.

2. Place the grated beetroot into a

large bowl. Add all the remaining ingredients and mix well together.

3. Using a stick blender, blend until smooth.

70

ISSUE 117 APRIL 2019

Succulent Sunday Lunch

Sunday is the perfect occasion to catch up with family and friends over an enjoyable lunch, and what better place than at The Phoenicia?

The Phoenix is now offering a delicious three course lunch menu including our succulent Sunday roast freshly carved at your table.

Discover our Sunday Lunch, book now!

T&F VEGAN

Spinach and Nutmeg Soup

72

SERVES 4

1. Lightly cook the onion and

1 leek, washed and chopped 1 onion, peeled and chopped 2 cloves garlic, peeled 3 large potatoes, peeled, washed and diced 2 carrots, peeled, washed and diced a generous handful of spinach, fresh, roughly chopped – around 250g salt pepper ½ a glass white wine 1 teaspoon lemon zest ¼ teaspoon nutmeg, ground olive oil

leek in some olive oil

ISSUE 117 APRIL 2019

2. Add the garlic and the lemon

zest. Stir. Then add the white wine and cook for about 3 minutes.

3. Add the carrots, potatoes and

spinach, and mix everything together. Then add enough boiling water to cover all the vegetables.

Add the nutmeg, season, cover and simmer for about 40 minutes.

4. Blend until smooth before serving.

BRITAIN’S NO.1 PREMIUM BOTTLED WATER BRAND VOTED BEST SPARKLING WATER IN THE WORLD

H A R R O G AT E S P R I N G .C O M # D R I N KO R I G I N A L

OFFICIAL DISTRIBUTOR OF HARROGATE SPRING WATER

FOR TRADE ENQUIRIES ABRAHAM’S SUPPLIES CO. LTD GOZITANO AGRICULTURAL VILLAGE MGARR ROAD, XEWKIJA GOZO t: (+356) 2156 3231

e: info@abrahams.com.mt

VEGAN T&F

Massaged Raw Kale and Sesame Salad (SEE RECIPE ON NEXT PAGE)

ISSUE 117 APRIL 2019

75

T&F VEGAN

Stewed Massaged Raw Kale and Artichokes and Sesame Salad Courgettes SERVES 2

SERVES 4

1. Wash the kale and pat it dry.

4 artichokes hearts 2 courgettes 6 cloves garlic 1 small bunch of parsley salt pepper olive oil a splash of white wine ½ a lemon

2. In a bowl, drizzle the kale

1. Finely chop the garlic and parsley.

leaves with the oils and lemon juice and sprinkle with salt.

2. Halve the artichokes hearts and

1 bunch Tuscan kale, stems removed juice of 1 lemon 4 tablespoons olive oil 1 teaspoon sesame seed oil 1 teaspoon salt 2 tablespoons sesame seeds

3. With clean hands, massage the kale

for about 2 to 3 minutes until it softens.

4. Sprinkle with toasted

sesame seeds and serve.

make sure they are well cleaned inside too, removing the choke.

3. Slice the courgettes in half lengthwise,

then chop into smaller pieces.

4. Mix the courgettes, artichokes and

parsley. Season, and place in a pan.

5. Add the lemon juice, the wine and

about half a glass of water. Cover and gently simmer for about 30 minutes.

76

ISSUE 117 APRIL 2019

www.malta.hilton.com

T&F VEGAN

Stewed Artichokes and Courgettes (SEE RECIPE ON PREVIOUS PAGE)

78

ISSUE 117 APRIL 2019

DOK Malta DOK Gozo Appreciating the fine taste

Wines of Distinction DOK Malta • DOK Gozo IGT Maltese Islands dokmaltadokgozo dokmaltadokgozo.gov.mt

Brought to you by

INTERVIEW WITH VINE GROWERS

T&F PROMOTION

FRANS SAMMUT

GERALD VELLA

Wines from Malta and Gozo enjoy excellent quality thanks to the farmers who work the land. Guido Baldacchino, Giovann Fenech, Gerald Vella, Frans Sammut and Paul Borg on what goes into the making of DOK and IGT wines.

How did you start in the wine industry and where are your vineyards located?

As a vine grower which is your favourite or most challenging time of the year? Why?

GB – As a young boy I was fascinated by grape-harvesting and wine-making, but I only started planting vines in my fields in 2000. I have vineyards in Siġġiewi, at the foot of the Laferla Cross.

GB – I like vine cultivation throughout the year, but the most challenging aspect for me is the grape harvesting period. You need to have enough help to harvest the grapes in the minimum time possible, so I’m confident I can deliver good quality grapes.

GF – My family have been involved in farming for years. During the early 1980s, I began working in the vineyard of a local winery and it just fuelled my passion for viticulture.

By 1995, I was planting my own vines. My vineyards are mostly in Mosta, but I also have vineyards in Għajn Riħana, Mġarr and Burmarrad – a total of around 40 tumoli.

GV – I’ve been fortunate to work in the industry for over 14 years. I first began when a relative and I planted a large plot with vines in Siġġiewi. Yet, my experience of viticulture started at a much younger age.

I have very happy childhood memories of helping my grandfather in his vineyard.

FS – My vineyard is in Ta’Qali and it started out as a project and as a plan to occupy my retirement. I planted my vines in 2004 and they stared yielding in 2007, the year I retired.

GF – My favourite time of the year is the harvest. It’s often a challenging time as well, especially if it rains during harvest time. Last year, I lost around 2 tumoli of Syrah grapes due to bad weather during harvest time.

GV – Pruning time is my favourite time of the year as it gives me the opportunity to get up close to each and every vine. As for the most challenging time, for me that is in June when the humidity over long periods means having to contain vigorous growth while maintaining a good airflow around the vine.

FS – My favourite part of the cultivation is the pruning. It is also one of the most challenging because it has a direct impact on production and the wellbeing of the vine. Since I cultivate only for DOK, the type of pruning is very important as it determines the quantity of production.

Diseases and pests are also a challenge.

PB – We had old, non-irrigated vineyards.

When Malta joined the EU, I started to plant trellised vineyards after conversation with Giovann Fenech, who was already in the sector. He introduced me to a winery that was interested in purchasing these grapes. At first, they wanted me to plant Chardonnay. We decided to collaborate and that I would plant some other varieties.

All of my vineyards are in Mtarfa.

80

ISSUE 117 APRIL 2019

PB – The grape harvesting is the most challenging part for me, mostly trying to find enough hands to help with the harvesting.

Over the years, this is becoming more and more difficult. Otherwise, I like everything about viticulture. I spend every spare moment I can here, enjoying the vineyards.

PROMOTION T&F

GIOVANN FENECH

GUIDO BALDACCHINO

PAUL BORG

Which grape variety Which is your do you grow and why? favourite kind of wine?

GB – In my vineyard I cultivate Merlot, Syrah, Girgentina and Ġellewża.

I chose the first two because of market demand, and the other two to strengthen our Maltese product through the use of indigenous varieties.

GF – I have many grape varieties in my vineyards, but my favourite is the Sauvignon Blanc. It is a nice grape and hugely appreciated by both wineries and wine drinkers alike.

GV – Mostly I have Cabernet Franc, with nearly as much Chardonnay. I also have some Merlot. I chose Chardonnay because of its vine vigour and good adaptability for most climates, and I decided to grow Cabernet Franc when I learnt it can produce successful complex wines, either alone or when blended. When produced as a mono-varietal, Cabernet Franc is known for its classic peppery taste.

FS – The dominant variety in my vineyard is Chardonnay, but I also cultivate some Vermentino and a few Viognier. These varieties were selected according to the needs of the winery which produces the wine.

PB – I have four varieties in my vineyard: Merlot, Cabernet Sauvignon, Vermentino and Chardonnay. I chose these four varieties to harvest in four different stages.

This allows me to start and finish each separate grape harvest in the shortest possible time, in less than a day. This means I can transport the grapes to the winery very quickly, which means the grapes remain fresh and high quality.

GB – I enjoy all kinds of wines and usually choose a red or white depending on the food I’m eating. I also like to finish off a meal with some sweet wine for the dessert.

What does DOK and IGT mean to you?

GB – First and foremost to me it means quality, especially the DOK. It also means satisfaction and a better income which is usually linked to the quality of these grapes.

GF – A red wine is my preference, especially Merlot and Syrah blends.

GV – I like nice, good structured, red wines and I’m particularly fond of Merlot blends.

GF – It means more stringent rules and higher quality wines. That means greater satisfaction for us and better financial rewards for those of us who work correctly all year round.

FS – White wines are my favourite, in particular our indigenous grape, the Girgentina.

PB – Mostly red wines which are of Merlot and Cabernet origin. However, I try not to limit myself to these two only and I like to try a bit of everything.

GV – A guarantee of a high quality product certified by accredited bodies, while carrying the flagship of local growers.

The DOK and IĠT certification has been a success in wine. Maybe it should be considered for other agricultural products.

FS – DOK and IĠT are a system through

The DOK and IĠT certification has been a success in wine.

Maybe it should be considered for other agricultural products.

which yield is controlled and quality is guaranteed. When producing DOK or IĠT, but especially for DOK, we leave a limited number of buds in order to ensure low yield and high quality grapes.

PB – I cultivate only for DOK Malta and I am continuously monitored by the winery to ensure that my grapes are of great quality, so my harvest needs to meet the right standards. One year, when part of my production was not of the right quality, I decided not to harvest it. Wineries have a reputation to uphold and so do we as vintners.

ISSUE 117 APRIL 2019

81

T&F PROMOTION

Who are Bosch?

For over 125 years, the Bosch name has been synonymous with engineering excellence.

Bosch home appliances are renowned for their quality, reliability and performance which derives from the company’s inherent, unflagging commitment and the painstaking thoroughness with which every unit is made.

As you would expect from Bosch, there are no gimmicks or frills with the products – just pure, clean lines and beautiful, functional simplicity that will enhance any kitchen.

F

or generations, Bosch home appliances have contributed to making everyday life even easier. For roughly one and a half centuries they have been undertaking countless everyday household tasks in equally countless households – simply to save us the time needed for improving our quality of life. As Europe’s number one home appliance brand, Bosch offer absolute peak performance to make your everyday life easier with home appliances representing uncompromising quality, technical perfection and absolute reliability.

Marco Galea, Managing Director at Oxford House, said: “We love working with such a dynamic and reliable brand. The recent innovations and new additions to different ranges, such as the Venting Cooktop and Home Connect, offer some exciting possibilities for designing kitchens and for running your home.”

Venting Cooktop The Venting Cooktop is a revolutionary idea which combines both the hood and the hob at the same time. This combination allows for sleek kitchen design thanks to the hood being integrated into the actual hob, removing the need for a traditional hood.

The cooking surface consists of an induction hob system which makes the hob safer, more efficient and more economic.

The PerfectAir venting hob removes odours at source, leading to fewer cooking smells in the kitchen. It can be easily installed into the work surface to suit any kitchen design and has the added convenience of being easy to clean. Thanks to the PerfectFry sensor and PerfectCook sensor on the hob, you can achieve perfect results whether you’re frying or boiling.

82

ISSUE 117 APRIL 2019

Home Connect. Your life at home just got even easier.

From controlling your Home Connect appliances with an app, smart appliances mean fewer things to think about, more time to spend on something else. With Bosch Home Appliances featuring Home Connect, your home is ready for the future today.

Bosch appliances with Home Connect are designed to save you time and effort. The connected appliances can be monitored and operated remotely via your smart device, assisting you in achieving perfect results. Bosch appliances with Home Connect allow you to experience a reliable and secure wireless connection and interaction to the appliance on all your smart devices. The user-friendly app not only controls devices remotely, it can also send information to the user about the appliance (for example, the app can send information to the user that their dishwasher is low on salt). Home Connect ovens allow the user to set the programming on the oven while the app’s recipe book sets the optimal setting for the particular recipe chosen to always achieve the best results.

The Bosch refrigeration range Save more, waste less. The Bosch range of built-in fridge freezers save you money thanks to their energy efficiency ratings. They are also packed with innovative technology and clever storage systems to keep your food fresher for longer, so you’ll throw out less and save on your weekly shopping bill.

PROMOTION T&F

0°C – the perfect temperature - with Bosch VitaFresh, you’ll be able to store your fruit and vegetables at exactly 0°C to lock in the freshness. And with an adjustable humidity setting on the drawer, you’ll be keeping your fresh food in a perfectly controlled environment. You’ll also find two drawers, one for fish and one for meat, with a temperature regulating slider which lets you lower the temperature by up to 4°C lower than the rest of the fridge. VitaFresh Plus models have the added benefit of a convenient push button for humidity control.

Serie 8 single oven Discover sensor-controlled functions with BoschAssist, PerfectBake and PerfectRoast. This feature automatically sets precise information on temperatures and cooking times for all kinds of dishes, plus you can simply scroll through to find intuitive baking and roasting functions. The Serie 8 single oven combines the best of a steamer with the benefits of a classic oven. Equipped with the added steam function, this oven produces succulent roasts, with juicy meats and crispy skins, as well as breads with the perfect crust. Thanks to 4D HotAir, you can place your food on any of the four shelf levels for consistently perfect results.

Bosch laundry range Energy- and water-saving technologies across our latest laundry appliances give you peace of mind when washing and drying your clothes. Enjoy the quiet life. Bosch’s latest washing machines with EcoSilence Drive generate a noise level of just 47 decibels – that’s quieter than the sound of the sea at 55 decibels. Bosch have also created AntiVibration technology that increases stability and reduces vibrations to cut down noise. A special Night Wash programme reduces the high spin speed so you can do your washing while everyone is sleeping.

Heat pump dryers: for those who want to dry clothes economically Unlike conventional dryers, Bosch heat pump dryers don’t use energy intensive heating rods to heat the air. Innovative heat pump components conserve and reuse the hot air which provides most of the energy needed for the next drying process.

Bosch heat pump dryers are designed for people with allergies or sensitive skin. With a noise level of 65 decibels this dryer dries quietly while an EasyClean Filter allows for easy cleaning of the condenser filter.

Food Processor This compact food processor chops onions, nuts and Parmesan cheese. With up to 50 functions for perfect whisking, kneading, chopping, beating, pureeing, grating, rasping, mixing and cutting.

A large 3.9 l mixing bowl offers sufficient space for creative ideas and takes a maximum dough quantity of 1.5 kg with up to seven processing levels and a powerful pulse function.

Smart tool detection automatically sets the right speed for each accessory for perfect results, with 1250 watts for extra power for particularly demanding tasks.

Contact grill After you’ve enjoyed your meal, the contact grill is just as simple to clean as it is to use. The high quality die-cast aluminium grilling plates can be removed and cleaned effortlessly. Cleaning the plates is quick and easy, since they are wrapped in a non-stick coating and are dishwasher-proof. Separate temperature controllers for the top and bottom grilling plate guarantee that the food is always cooked to perfection.

All Bosch reputable appliances renowned for optimal quality and performance are further guaranteed through a 5 year warranty term on parts and labour offered by Oxford House.

The Oxford House showroom is located at Mdina Road, Mriehel and open from Monday to Friday between 9.00 and 19.00 and on Saturday between 09.00 and 13.00.

Follow Oxford House on Facebook and visit www.oxfordhouse.com.mt for more information.

ISSUE 117 APRIL 2019

83

T&F CONTEMPORARY DESIGN

84

ISSUE 117 APRIL 2019

CONTEMPORARY DESIGN T&F

HOUSE

PM

Set in the middle of the tropics and encircled by trees, this house is designed to allow its owners to contemplate the surrounding landscape and enjoy the tropical winds.

FGO Arquitectura Architects: Luis Fernando Garcia O, D.I Andrea Marín Location: Mérida, Yucatán, México Photography: Gloria Medina

ISSUE 117 APRIL 2019

85

T&F CONTEMPORARY DESIGN

HOUSE

PM

The starting point for the design of PM House was the needs of an adult couple. This meant constructing the home on one level, with easy access and circulation between all areas. The design covers three areas – the garage, the service area and the residential area – all of which are connected by a network of ramps and steps through gardens and moving walls.

86

ISSUE 117 APRIL 2019

T&F CONTEMPORARY DESIGN

HOUSE

PM 88

ISSUE 117 APRIL 2019

The project’s is defined by its intimate connection with its surroundings. Glass walls offer views of the surrounding landscape so that residents are never deprived of nature even when indoors. Skylights were built in where some of the oldest trees stand out.

The 500 square metre residence is designed around the abundant vegetation on a plot next to a golf course. Most of the established trees were relocated, providing shade and privacy, and the architecture oriented to take advantage of the cool breezes, allowing natural ventilation in each space.

Built around your needs Elektra Ltd., Mill Street, Qormi, QRM 3100 T: 2546 3000 | E: info@elektra.com.mt

www.elektra.com.mt

T&F CONTEMPORARY DESIGN

90

ISSUE 117 APRIL 2019

CONTEMPORARY DESIGN T&F

HOUSE

PM

Each space was designed to have its own identity and every part of the house has outdoor views with unique perspectives without being exposed to the street or the neighbouring golf course, giving the residents total privacy by using moving walls and a landscape design inspired by the regional forest.

By hiding the windows within the walls, the designers were able to create an open floor plan unifying the living and dining areas, and the terrace and kitchen. The project was developed along three axes which communicate with the living quarters located to one side of the swimming pool. The guest quarters serve as a transition area using paths in the landscape design which function as a meditation space and lead into the private living quarters.

The designers created clean and inviting spaces with a low maintenance selection of materials and a vegetation palette. Together with the landscape design, the project’s architecture generates a state of tranquility and peace. Concrete, steel and wood shape the clean and warm spaces while the decoration is in a neutral palette, dotted with locally sourced fabrics and traditional textures. This environment is peaceful and creates a sense of being at one with nature.

ISSUE 117 APRIL 2019

91

T&F CONTEMPORARY DESIGN

HOUSE

PM

By playing with simple geometr y and spaces completely open to the exterior, the designers incorporated the natural environment using translucent elements which allow abundant natural light into the spaces, inviting the owners and their guests to coexist with nature.

92

ISSUE 117 APRIL 2019

Surfacing the most beautiful spaces Marble | Quartz | Engineered Stone | Granite | Patterned Tiles | Quartzite | Ceramic | Engineered Wood Halmann Vella Ltd, The Factory, Mosta Road, Lija. LJA 9016. Malta T: (+356) 21 433 636 E: info@halmannvella.com

www.halmannvella.com

T&F HERITAGE

Darren Agius

94

ISSUE 117 APRIL 2019

HERITAGE T&F

Brian Grech

Brian Grech

AT HOME k

VALLETTA

Much of Valletta’s history sits, sight unseen, behind building partitions and accretions which have accumulated over several decades. A spate of restoration projects is bringing many those buildings back to life. Art historian and consultant museologist Therese Vella visits an historic palazzo now transformed into a boutique hotel with the feel of a private home.

Brian Grech

Brian Grech ISSUE 117 APRIL 2019

95

T&F HERITAGE

96

ISSUE 117 APRIL 2019

HERITAGE T&F

T

he stones of Domus Zamittelo are steeped in the history of hospitality – quite literally, as the building was home to several prominent Italian Hospitaller Knights of the Order of St John. Formerly the site of Casa Pensa, Domus Zamittello bears the name of another renowned resident who moved to the palazzo in the early nineteenth century. Sir Giuseppe Nicolo’ Zamitt, a highly respected and cultured man, acquired the prestigious property in 1805, and undertook its complete renovation and it soon became known as Palazzo Zamittello.

Zammit was then at the start of his legal career rising rapidly through the ranks of the new British administration of Malta. He was also one the first recipients of the Order of St Michael and St George and bears the letters K.C.M.G. after his name. At his death in 1823, Zammit had earned the honour of a magnificent monument in the Upper Barrakka Gardens in Valletta, and he was one of the very few Maltese whose body was interred inside St John’s Co-Cathedral, 50 years after his death.

The palazzo is built on the most prestigious street of Valletta leading to the Palace of the Grand Master. The street was designated for Hospitaller auberges, to house novices of the Order as well as for private residences of high-ranking knights. The architecture of the palazzo reflects the lifestyle of late eighteenthcentury nobility. The piano nobile would have been decorated with the finest baroque and neo-classical furniture and furnishings, all intended to be appreciated by distinguished guests entering the palazzo.

Darren Agius

Darren Agius ISSUE 117 APRIL 2019

97

T&F HERITAGE

Brian Grech

“The palazzo is built on the most prestigious street of the capital city”

98

ISSUE 117 APRIL 2019

Brian Grech

Guests to the historic house would enter through the grand doorway which was embellished with customised bronze door knockers showing the escutcheons of the Zamitt and the Azopardi families, both families being descendants of Sir Giuseppe Nicolo’ Zamitt. The inner doorway is flanked by two large sculptures, both male figures known as atlantes seemingly holding up the walls above them – referring to the mythological figure of Atlas who was condemned to hold the sky on his shoulders for eternity. The sculptures portray an old bearded man, using both arms to take the weight, on the right, and a beardless youth, casually resting on his arm on his hip. The atlantes symbolise the passage of time, appropriate symbols for a hall intended for entrances and exits.

The stairwell on the left sets off with two other sculptures – the profile of a lion’s head on the left, and a hound on the right – and rises with stone balusters which are sculpted to give the illusionistic appearance of upward movement. The stairwell centres around another classical sculpture of a standing nude carrying a cornucopia, its fruit symbolizing abundance and fertility. On reaching the level of the piano nobile, one walks through another grand doorway, framed by pillars and classical pediment and emblazoned with the initials ‘DZ’.

T&F HERITAGE

The Sala Nobile was recently restored, keeping to the original design of its wall decoration and conserved hardstone flooring. The mural paintwork was discovered in the course of the palazzo’s restoration, with the removal of the red damask and frieze decoration, which until recently covered its walls. The elaboratelypanelled ceiling too was restored and forms an appropriate setting for the antique Murano chandeliers which now embellish the Sala. The next hall, the Sala del Conte, also had its silk wall covering removed and its walls similarly restored. Restoration continued throughout the building, with former mural decorations once more enhancing architectural features such as arches and ceilings now seen in most of the rooms on the upper floors.

T he historic reminders of the distinguished former residents of the palazzo – the heraldic door knockers as well as the emblazoned initials on doorways – have been renewed with a recent addition on the piano nobile. At the centre of the ceiling painting in the Sala del Conte, is a portrayal of the personal coat of arms of Count Alfred Manduca, the current owner and descendant of Sir Giuseppe Zammit. This is surrounded by four others, including the Zamitt and Azopardi crests as well as that of Grand Master Ramon Perellos (1697-1720).

The crests can also be seen on the doors of the guests’ suites on the same piano nobile, reminding visitors of the personal attention which has been lavished on the building during throughout most of its history and particularly during its recent restoration and conversion into a boutique hotel.

The palazzo also includes other features which were inserted after Zamitt’s times, and which have since acquired artistic or historic significance. In the entrance hall, one is greeted by a sculpture of a gently smiling face, its head surrounded by garlands of flowers, and flanked by corbels decorated with oak leaves, in the manner of late nineteenth-century architectural features.

100

ISSUE 117 APRIL 2019

HERITAGE T&F

DOMUS ZAMITELLO TRANSFORMED

Brian Grech Darren Agius

When restoration began, this elegant palazzo had not been lived in since the 1950s, the lower levels were partitioned and rented out as retail spaces, and the upper levels had become severely dilapidated. Two decades and a five-year restoration programme later, its elegant spaces have been reclaimed, repaired and restored, and now transformed into a boutique hotel with a heritage label.

The 21 guest rooms, including 6 suites, are individually designed and furnished in a discreetly luxurious style, equipped with contemporary comforts including underfloor heating. Hotel guests enjoy breakfast in the brightly lit and spacious Sala Nobile, overlooking the old theatre and the Renzo Pianodesigned parliament building. In the afternoons and evenings, the Sala Nobile and the adjoining Sala del Conte can serve as function rooms for meetings and social gatherings.

The terrace, overlooking Valletta’s main street, is exclusively for guests’ use.

The central courtyard of the building has been converted into a lounge area, with doors leading directly into Mezzodi restaurant. In dry weather, the retractable roof is kept open, recreating the feel of a time when the courtyard was naturally exposed, helping to keep the building cool by allowing warm air to escape through the roof. In the colder months, underfloor heating keeps the courtyard warm. The overall effect is of being a welcome guest in a private home, allowing one to travel back in time to an age of slower living while enjoying all the trappings of 21st century design and the attention of a professional and friendly team.

Brian Grech

Brian Grech

ISSUE 117 APRIL 2019

101

T&F HERITAGE

“Guest rooms are individually designed and furnished in a discreetly luxurious style”

Brian Grech Brian Grech

On the ground floor, in the long room now converted into a restaurant, one can see a cast iron safe, manufactured in the early twentieth century by the British firm, Thomas Perry & Sons, reputed to have provided the safes on RMS Titanic. Inside the street entrance to the restaurant, one can see a Murano glass chandelier in cobalt blue that once hung in a stately home in which the current owner’s great uncle lived, its colour complementing the antique willow pattern dinner service which now decorates the restaurant walls.

The view from the terrace at the top of the house is a reminder of the prestige of the site and its location. From left to right, one views a range of historic buildings, from the Auberge de Castille now serving as the Office of the Prime Minister, to the churches of St Catherine’s and Our Lady of Victories, St James Cavalier, the former Opera House, Porta Reale, Palazzo Ferreria to the rest of the palazzi lining Republic Street, the Franciscan Church, St John’s Co-Cathedral and the various auberges which once lined Strada Reale. On its own, the view is a veritable visual panorama of the history of Malta, and of the generations of men, women and children who once lived in and animated the Renaissance city of Valletta. n

Brian Grech

102

ISSUE 117 APRIL 2019

INTERIORS T&F

ARTHOUSE Art and architecture blend into the gallery-like design of a five-bedroom home with the casual comfort of a contemporary living environment.

Interior Design: ARRCC Interior Décor: OKHA Architects: Cimato Moroldo Architects Photography: Elsa Young Text: Tracy Lynn Chemaly

ISSUE 117 APRIL 2019

105

T&F INTERIORS

ARTHOUSE

T

his house had to be as multi‐functional as possible, so that it could adapt to family holidays, feasts with friends, and more formal moments when hosting executive guests. ARRCC director, Mark Rielly and his team achieved this by maintaining an uncluttered thread throughout the five‐bedroom home, while linking spaces that could be used simultaneously.

The double‐volume entrance, reached by way of a concrete bridge placed over a welcoming water feature, is encased in dark grey walls on the exterior, providing a cocoon‐like enclosure to lead one into the glass‐fronted doorway. Once inside, the stark contrast of white surfaces and light‐ filled spaces offers a switch in perception. “ The move from dark walls to expansive, open spaces created an indoor environment that allowed us to give breathing space to the owner’s impressive art collection and introduce very specific furniture pieces that have their own voice within this space,” Mark explains. “The home is almost gallery‐like, while still maintaining the casual comfort of a living environment.”

106

ISSUE 117 APRIL 2019

INTERIORS T&F

ISSUE 117 APRIL 2019

107

T&F INTERIORS

ARTHOUSE

108

ISSUE 117 APRIL 2019

T

he simple, graphic wooden screen that runs along the entrance hall offers a peek into the living areas beyond, with the ground floor holding the dining room, bar, cinema, formal lounge, family room and kitchen. Pops of greenery from the garden and patio beyond can be appreciated from this entrance, the screen being both a separation and a link to the open‐plan home. “The screen was inspired by the work of Japanese architect Kengo Kuma,” explains Mark “and adheres to the interior’s philosophy of natural, simple, bold elegance.”

5412 7556 7556 7890 7890 3456 3456 5412 5125

VALID DATES

LEE M CARDHOLDER

Credit

5412 7556 7556 7890 7890 3456 3456 5412 5123

VALID THRU

06/18 06/18

LEE M CARDHOLDER

Debit

5412 7556 7556 7890 7890 3456 3456 5412

5412

VALID 06/18 THRU 06/18

LEE M CARDHOLDER

EXPIRES END

4000 1234 1234 5678 5678 9010 9010 4000 4000 GOOD THRU

12-16 12-16

CARDHOLDER NAME

4000 1234 1234 5678 5678 9010 9010 4000 4000 GOOD THRU

CARDHOLDER NAME

Lombard Bank Malta p.l.c. ... always in your interest! www.lombardmalta.com

Head Office: 67 Republic Street Valletta Malta

T&F INTERIORS

ARTHOUSE

110

ISSUE 117 APRIL 2019

T

he brass‐clad Solar Mirror designed by Adam Court of OKHA greets one in this space and the dining room creates instant attraction with its copper PH Artichoke lamps by Poul Henningsen for Louis Poulsen, reflecting mahogany Mojo candlesticks on the dining table. Along with the carved tribal-figures standing in front of the faceted mirror, these form part of the owner’s African art collection, curated here in such a way that they bring personality to the dining area.

The bar displays its persona through a David Weeks hanging mobile chandelier presiding over the double‐volume space, where a highly textured grey crystallite wall acts as a delineator, and brings an element of the dark exterior walls into the home.

FURNITURE

THAT ROCKS

OPEN MON TO FRI 9AM TO 8PM | SAT 9AM TO 6PM | SUNDAY & PUBLIC HOLIDAYS 10AM TO 6PM

T&F INTERIORS

I

n the formal lounge, OKHA’s clean‐line, pure‐form furniture pieces create an environment of easy‐living elegance that epitomises African luxury. Two large‐canvas artworks hold the room together, accenting its lines and forms. Charged with poetic mystery, the subtly coloured triptych by South African Penny Siopis offers an element of movement in the otherwise formal space, while the stronger lines in the work by Burundi‐born Serge Alain Nitegeka offer a dynamically bold and overtly graphic attraction. “The tension between these two works enlivens the room,” says Mark.

More casual in its function, the family room is nevertheless carefully considered, with custom designed coffee tables. Powder‐ coated steel legs with acid‐etched and sand‐blasted marble tops come together as two separate yet connected circular spheres that allow the contoured sofa to mimic their fluid edges. Maintaining the muted colour palette of the home, each item of furniture is expressed as an artwork of high quality refinement – a nod to OKHA’s respect for traditional craftsmanship and material, says the design studio’s director, Adam Court.

The kitchen adjacent to this family room is replete with monochromatic, functional design, with only the necessary equipment in sight, as all peripheral elements are cleverly tucked away through careful design considerations.

ARTHOUSE 112

ISSUE 117 APRIL 2019

Proud to have added another renowned brand to our portfolio VRF a ir c ioners dit on

RESIDENTIAL

COMMERCIAL

INDUSTRIAL

We’ve been in the industry for over 50 Years and are happy to share our knowledge with you during this very important process.

T. (+356) 21441361 • www.pantalesco.com •

Pantalesco

think smart • think panta

T&F INTERIORS

T

he garden, deck and splash pool offer an entirely alternative living environment, with dining, lounging and barbecuing needs all catered for through the clever layout of tables, sofas and deck chairs. “By creating entertainment pods outdoors, we’ve cosied up the deck, allowing the owner to entertain friends and family in a unique way,” Mark explains.

The upstairs landing further conveys the artistic bend of this interior, a Big Shadow standing lamp by Marcel Wanders for Cappellini and collage artwork by Asha Zero filling the volume that leads to the bedrooms.

En‐suite bedrooms offer individualised comfort, each one furnished with a different accent colour. In the master suite, a painting by Conrad Botes brings brightness to the predominantly grey room. Textures of wood, marble, wool and ceramic further enliven the bedroom.

“Besides being a space for entertaining, this is a house in which to lie back, relax and just enjoy being home,” says Mark. n

ARTHOUSE 114

ISSUE 117 APRIL 2019

T&F DRINKS

SPRING COCKTAILS

Warmer days and evenings call for fresh tasting cool drinks. Srdjan Jovanovic, restaurant manager at MEZZODI mixes spring cocktails to delight the eye and palate.

PHOTOGRAPHY BY BRIAN GRECH

116

ISSUE 117 APRIL 2019

DRINKS T&F

Mango and Chilli Margarita 50ml fresh mango purĂŠe 50ml Patron silver juice of half a lime 1slice of fresh chilli

Place all the ingredients into an ice-filled cocktail shaker.

Shake well.

Place some ice and mango in an old fashioned glass.

Pour the shaken drink into the glass and serve with a slice of chilli as a garnish.

ISSUE 117 APRIL 2019

117

T&F DRINKS

Smoked Cosmopolitan 50ml Cigar smoked vodka 25ml Cointreau Juice of half a lime 20ml cranberry juice

Fill a crystal wine glass with crushed ice.

Put all the cocktail ingredients into a shaker filled with ice and shake well.

Strain the liquid into the icefilled wine glass over ice.

Serve garnished with caramelised sugar.

118

ISSUE 117 APRIL 2019

DRINKS T&F

ISSUE 117 APRIL 2019

119

T&F DRINKS

120

ISSUE 117 APRIL 2019

Blueberry Martini Mojito 60ml Bacardi Bianco infused with fresh blueberries 10 fresh mint leaves 15ml simple sugar syrup juice of half a lime

Fill a champagne coupe and a cocktail shaker with crushed ice.

Place all the cocktail ingredients into the shaker and shake well.

Pour the shaken drink into the champagne coupe, garnish with mint and blueberries, and serve at once.

T&F DRINKS

Spicy Sparrow 50ml Sailor Jerry Rum Juice of half an orange 10ml Aperol 15ml Honey syrup

Fill a traditional glass with crushed ice.

Fill the cocktail shaker with crushed ice and add all the drink ingredients.

Shake well, and strain the liquid into the ice-filled glass.

Serve this garnished with orange peel and mint leaves.

122

ISSUE 117 APRIL 2019

mos cato ’Asti d

Food Ltd

Attard & Co. Food Ltd. Tel: 21 237555 facebook.com/attardcowines

T&F DESIGN TRENDS

One of the latest Dutchbone treasures - Pepper dining table - which gets its charm from the unexpected combination of black steel and reclaimed oak veneer. The combination gives Pepper a rustic look that leans towards modern design with that thin table top and those slender black metal legs.

Matching Pepper side tables also available. Available from FORM in Valley Road Msida, Tel: 2144 6000.

Your home represents who you are, your lifestyle and the freedom to express your very own style. At One Two One Interiors, we make it our mission to be the inspiration and creativity behind every decoration in your home. At One Two One Interiors, the home of your dreams couldn’t be easier to create. Whether your look is smart and simple or divinely decadent, we have everything from fine fabrics and sofas to fabulous finishing touches like tableware and decorative accessories. One Two One Interiors, 21st September Avenue, Naxxar, Tel: 2142 2948/9; Qui-si-Sana Seafront, Sliema, Tel: 2132 3155/65.

BroilKing great barbecues every time and built for the serious griller. No matter what model you choose, the legendary BroilKing cooking system gives you the ability to cook almost anything on your grill in any style you desire. You can sear steaks to perfection, rotisserie cook poultry or roasts and even bake elaborate desserts.

BroilKng is made in North America and comes with a lifetime warranty. Available exclusively from Satariano, Valley Road, B’Kara. Tel: 2149 2149

NEWPORT COLLECTION BY VENIS. Inspired by cement, wood and marble…endless possibilities in ceramic tiles that will fit in with any indoor or outdoor space. Available exclusively from Satariano, Valley Road, B’Kara. Tel: 2149 2149

Three-dimensional ceramic wall tiles featuring original, sculpted effects capture attention by transforming the wall into a focal point. The bathroom wall is brought to life by a pattern of abstract, geometric shapes in which asymmetric polyhedrons create an orderly sequence of slanted planes. Discover the range at Josies Bathroom Center, Naxxar Road, Lija. www.josiesbathrooms.com

Contemporary and environmentally friendly design. Stylish bamboo kitchenware with smooth and sleek colour contrast is the perfect addition to any kitchen. More colours available at CoseCasa, 77 Three Churches Street, Balzan. Tel: 2144 7672.

SOIREE R. The cluster of black circles are in contrast to the classic spherical mood of the inside light source, making the round SOIREE by Delta Light a unique object. Either with a bulb or milky-glass light at its centre, the SOIREE presents itself like a luminous star wrapped by concentric overlapping orbits.

The light adds a warm glow to its sculptural cage, resulting in a unique dégradé effect, peeping through the circles to spread softly into space. Available at Elektra Ltd., Qormi.

124

ISSUE 117 APRIL 2019

T&F TRENDS

2.

1.

4.

3.

5.

1. Do you need a genuinely healthy pick-meup? YES! is a new snack bar that contains just 5g of sugar and is packed full of fruit and nuts. High in fibre and a source of protein, YES! is available in three varieties: Tempting Sea Salt, Dark Choc and Almond; Sumptuous Cranberry and Dark Choc; Delightful Coffee, Dark Choc and Cherry. The entire range is glutenfree and available in all retail food stores.

2. Premium Halves of Grand Vin de Hauteville.

Responding to a customer desire for smaller bottles, Malta’s foremost winery, Emmanuel Delicata Winemaker, is launching a range of 37.5cl half bottles in the premium wine segment. The half-bottle size should provide wine lovers with three servings of a standard wine glass of 125ml, about the equivalent of one unit of alcohol. The 2018 Grand Vin de Hauteville Oak-aged Chardonnay is already readily available.

The Cabernet Sauvignon in the same award-winning range of DOK Malta wines will be released by Delicata in the coming weeks. www.delicata.com 3. The Phoenix Restaurant, inspired by the grand cafés of Europe, is known for its elegant charm.

The carefully crafted menu uses only the finest ingredients, putting the joy of food at the centre of any dining experience. Here one can bask in the sun out on the Terrace with its sweeping garden views all the way to Marsamxett Harbour. Open for lunch and dinner, The Phoenix Restaurant eagerly awaits your visit. The Phoenicia Malta. Tel.: 21225241, dine@phoeniciamalta.com, www.phoeniciamalta.com

126

ISSUE 117 APRIL 2019

4. Olympus Kefir is a good source of calcium.

Rich in protein, a powerful probiotic (friendly bacteria), and beneficial to the immune system, it helps ease various digestive problems, can improve bone health, and lowers the risk of osteoporosis. Trade Enquiries: Attard & Co. Food Ltd. Tel.: 2123 7555, facebook.com/attardcofood 5. Experience memorable dining at Silver Heron restaurant within Urban Valley Resort. An enriching variety of healthy salads, scrumptious pasta and juicy grilled meat joints awaits discovery to everyone’s appetite. Escape the hustle and bustle of city life and experience the unique oasis of tranquillity offered by the beautiful natural landscapes of Wied Ghollieqa, located off the Kappara Junction, direction San Gwann. Free parking and a children’s outdoor play area are available. Book your table now on tel. 2138 5926.

6. For distinctive Easter Sunday lunch, Ta’ Marija is the perfect venue. At just €39.50, the Muscat family invites you to indulge in local delicacies with a sumptuous carvery buffet while being entertained by strolling mandolins and guitars. End the meal with home-made kwarezimal and figolli treats for the children. Every Wednesday and Friday, enjoy Maltese Extravaganza nights with a dance show by Maltese folk dancers. Enjoy all-inclusive buffet nights every Saturday with regular live entertainment, and Sunday family lunches at €30. Bookings recommended.

Ta’ Marija Restaurant, Constitution Street, Mosta.

Tel.: 2143 4444, info@tamarija.com, www.tamarija.com

6.

7.

7. The latest Borges olives are an amazingly healthy snack, both appetising and nutritional. The three flavours are perfect for any occasion and ideal snacks to share with friends. Garlic Mix contains olives marinated in garlic and herbes de Provence, dressed with extra-virgin olive oil; Gourmet Charm features a combination of olives marinated in red pepper and carrots; and Italian Style is bursting with olives, mushrooms, red pepper and sundried tomatoes.

8. Terre di San Leonardo is the result of a meticulous assemblage of the Tenuta grapes. Brilliant ruby red, with attractive depth and decent length, its aromas are alcohol and fruit-rich when the wine is young, later mellowing with bottle age into ripe plum fruit layered over a faintly grassy background note. Dry, soft and well-balanced on the palate, it reveals a pleasing bitter twist in the finish. With good aromatic length, this is a classic food wine perfectly matched with rice and pasta in tomato or meat sauces, as well as grilled meats, poultry, white meats and soft cheeses.

Abraham’s Supplies Co. Ltd. Tel.: 2156 3231, viniecapricci@abrahams.com.mt, www.viniecapricci.com 9. Made exclusively from Malta-grown Vermentino grapes, Meridiana’s ASTARTE DOK has a straw yellow colour and is characterised by intense aromas of tropical and citrus fruit with hints of flowers. The palate is fresh with a pleasantly acidic finish. Distributed by S Rausi Trading Ltd, Gzira Tel: 2133 0447, 7909 3197, info@srausi.com www.meridiana.com.mt

PROMOTION T&F

Get ready to embark on a delicious journey and discover the new, blissful Loacker Matcha – Green Tea

10.

8.

9.

12.

Light as a feather, these crispy wafers are the prelude to a refined green tea cream filling.

11.

10. Have you ever felt like a beer, but you just couldn’t have one due to work, or you were driving, or performing a sport, or any other situation during which you cannot consume alcohol? We’ve all been there, but Now You Can with Heineken 0.0. With a great beer taste, no alcohol and only 69 calories per serving, you can enjoy a beer on any occasion - well you can enjoy a Heineken 0.0.

11. 100 Years of Hilton. The Hilton brand is counting down the days to celebrate 100 years of existence on the 31st of May. That means a century worth of innovation, hospitality, and revolutionised thinking. Who knows what the next hundred years will bring? All around the world, everyone associated with the Hilton brand will be celebrating this milestone. Join in the fun. Keep an eye out for competitions and prizes to be won on Hilton Malta’s Facebook page.

12. DAMILANO LANGHE DOC ARNEIS is the child of a 100% Arneis vineyard and a limestone-clay-sand soil. Fresh, clean, drinkable and smooth, it is distinguished by an unmistakable straw yellow color and a delicate, fresh, and fruity fragrance, with a dry, elegant, harmonic, and moderately acidic taste at the palate. This splendid vineyard, which has dominated the landscape for 20 years, gives the wine a delicate and fresh fruit bouquet. Trade Enquiries: Attard & Co. Food Ltd. Tel.: 2123 7555, Facebook.com/attardcowines

Loacker, a South Tyrolean family-run company specialised in the production of finest wafer and chocolate specialties since 1925, is proud to introduce Loacker Matcha – Green Tea, an original product complementing the Loacker Speciality wafer ranges.

Since time immemorial, tea leaves on the volcanic hills of Japan have been harvested for Matcha. The plants are protected from the sun right before their young buds and the highest leaves are carefully harvested. Matcha farmers then steam and dry the leaves, remove their stems and veins and, ultimately, finely grind them. The precious powder is stored in a dark and airtight space to preserve its refined taste and natural, bright green color.

This noble ingredient allows Loacker to create an incredibly good cream filling without added flavourings, colourings or preservatives. The cream makes up to 74% of the product. The high quality of Loacker Matcha – Green Tea – just like every other Loacker product – is also guaranteed by the constant attention the company pays to the environment, using natural ingredients for exquisite treats.

The production plants are therefore located in the heart of the Alps, where the air and water are fresh and pure.

T&F LAST LOOK

Marsalforn 2018

ARJA Mtarfa 2018

A

rja Nukarinen Callus’s paintings offer a highly personal insight into the artist’s charged relationship with the various landscapes in which she finds herself. Of Finnish origin, though having long settled in Malta, Callus oscillates between depicting the very different landscapes of her native Nordic homeland and adopted Mediterranean surroundings, reconciling through paint two otherwise diametrically opposed environments. In doing so, she also extrapolates surprising connections between the places that have most defined her memories, forming a dialogue between two otherwise disparate sources that uncovers many aspects of each that could otherwise have been easily overlooked.

Callus’s winter landscapes generally convey the wintery chill of a snowbound Finland through a highly effective economy of means. A few prosaic brushstrokes may be all that is needed to outline the reflection of a copse of barren trees upon a frozen pond, for example, all dark texture devoid of life and the blinding whiteness of newly settled snow. It may not describe the features of the landscape in forensic detail, but the artist’s emotive brushwork evokes the ‘truth’ of that desolate place – the resilience of the trees, the stillness of the frozen earth and the sense of new life yet to come - better than any conventional, picture-postcard view ever could.

Salo 2018

George Micallef Eynaud

‘Arja’, curated by Tonio Mallia, is on show at the Art Galleries, Palazzo de La Salle, Valletta, until 25 April 2019.

The next issue of will be out on 5th May 2019 with The Malta Independent on Sunday.

128

ISSUE 117 APRIL 2019

For advertising, contact Sean Ellul on +356 7921 0705 or 21 345 888 ext 123 sellul@independent.com.mt

From €27,500* ES MODEL including Navigation, Rear Camera & more Terms and conditions apply

It’s what’s inside that counts

satariano.com 122, Valley Road, B’Kara

GasanZammit Motors Ltd., Mriehel Bypass, Mriehel BKR3000 Tel: 27788222 email: honda@gasanzammit.com honda.com.mt