TASTE&FLAIR NOVEMBER2018

ISSUE 114 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY

NOVEMBER 2018

Dreamy Art and Design

GORGEOUS FOOD

Stunning Interiors

Marina Marina Street, Street, PietĂ PietĂ T. 21492149 T. 21492149 - satariano.com - satariano.com

VALLETTA | SLIEMA | THE POINT | BAY STREET

VALLETTA | SLIEMA | THE POINT | BAY STREET

Editorial T

Megan Mallia

here’s a lot to be said about the longer days in summer and all the time spent outside in the sun. But autumn lends itself to turning inwards, spending more time indoors making our homes feel cosy and welcoming. The autumn rains haven’t quite washed away the summer heat and dust, yet now that the days are drawing in, it feels like it’s finally time to put away the beach towels until next year, pull the carpets out of storage, and shop for and cook warming, comfort food. With this in mind, our cooks have lined up a parade of tempting dishes that will make the longer evenings something to look forward to, even if it is still a bit too soon for log fires. Try out Michael Diacono’s and Ryan Vella’s autumn inspired menu, with quail, porcini, pumpkin, pomegranate, and parmesan, vopi cooked on pine needles, and a succulent roast and cassoulet. Claire Borg’s super soups are a feast for the eyes and stomach and steeped in heartwarming memories – hot salmon soup inspired by a visit to Helsinki, a childhood favourite of beef broth with meatballs, the Czech speciality, Kulajda, prepared by a friend. Served piping hot, they conjure up thoughts of good times, banishing the bleakness of dark evenings and damp weather. Our baking feature will help you stock up the biscuit barrel and cake tin and our Christmas preparation recipes are a reminder that the Christmas rush will soon be here. Meanwhile, we’ve filled this issue with colourful art and interiors. Get a preview of current exhibitions of impressionist paintings from the Courtauld collection and the musicality of Alphone Mucha’s Art Noveau design, tour the iconic 1930s Villa Necchi Campiglio, and take a look inside the refreshed interior of a scheduled home in London. We’ll be back soon with the big Christmas issue.

The next issue of Taste&Flair will be out on 2nd December 2018

ISSUE 114 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY

NOVEMBER 2018

Dreamy Art and Design

GORGEOUS FOOD

Stunning Interiors

is published by The Daphne Caruana Galizia Foundation c/o 56 Melita Street, Valletta VLT1122, Malta

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

The Daphne Caruana Galizia Foundation EDITORIAL BOARD

Paul Caruana Galizia Andrew Caruana Galizia Matthew Caruana Galizia EXECUTIVE EDITOR

Corinne Vella

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

Luncheon of the Boating Party, Auguste Renoir, 1880-1881, detail - Phillips Collection, Washington DC

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ISSUE 114 NOVEMBER 2018

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 Kulajda soup See feature starting on page 37. Photo by Claire Borg

T&F EDITORIAL

CONTENTS T&F

CONTENTS Food & Drink

24

Teabreads, tarts, and biscuits Bake a spread of teatime treats

Super soups Claire Borg's recipes and reminiscences.

Feeding the multitudes The story of rice

37

53

ART, DESIGN & INTERIORS

76

A taste of tradition Michael Diacono’s and Ryan Vella’s warming, comfort food

91

Bottle it up Claire Borg prepares for Christmas

144

Fruit of hospitality

60

Courtauld Impressionists – From Manet to Cézanne A celebration of major impressionist paintings

100

123

131

Villa Necchi Campiglio The 1930s icon in the heart of Milan

The musicality of Mucha Dreamy, visual harmony

London home A fresh new look for a scheduled building

Villa Necchi Campiglio - arenaimmagini.it, 2014 © FAI - Fondo Ambiente Italiano

ISSUE 114 NOVEMBER 2018

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PROMOTION T&F

EASISAVE the easy way to manage your savings ONLINE, SIMPLE & EFFICIENT

We are all looking for more effective ways to save money, whether for a rainy day, an exciting project, or even for our eventual retirement. Easisave, an easy-to-use online savings portal, addresses this challenge and helps you to put funds aside for when you need them the most.

E

asisave is a product created by the trade finance specialist, FIMBank, an established credit institution listed on the Malta Stock Exchange. Easisave offers competitive interest rates for both Euro and USD fixed term deposits, providing customers with the opportunity to make good returns on their savings.

The Easisave brand is synonymous with convenience and is designed to suit everyone’s needs. You can open your Easisave account online within minutes, and even transfer money expediently to and from your reference account. Moreover, you will have access to your funds whenever and wherever you are, with the support of a dedicated helpdesk that is ready to assist you every step of the way, and with no fees or bank charges to speak of. You can also choose to have your interest paid quarterly.

Through Easisave, you will be depositing your savings with FIMBank, which participates under the Malta Depositor Compensation Scheme.

So, if saving is on your mind, why not visit easisave.com and see how easy it is to get started? Within just a few minutes, your Easisave account will be up and running, and you can look forward to your next item on your bucket list – and all from the comfort of your own computer.

COMPETITION Do you want to WIN a Nescafé Dolce Gusto coffee machine?

Easisave powered by FIMBank is giving you the opportunity to do just that. To be in with the chance to win, simply answer the question below and send your answer to win@easisave.com marked ‘Easisave Competition’ by 1st December 2018.

Question: “Do I need to visit the bank to open an Easisave Account?

ISSUE 114 NOVEMBER 2018

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T&F PROMOTION

The Maltese Tomato...

Queen of Summer Fruits Agriculture in today’s world is more than just an occupation. It is a professional activity and a science in itself. The belief that Malta is too small to compete with neighbouring, larger countries is a fair assessment, yet the market provides niches and opportunities where Maltese producers can compete on a level playing field with larger producers. This is where the juicy Maltese tomato plays a very important part in our agriculture.

Never before has the saying "you reap what you sow" carried such a literal meaning.

In February, tomato seeds are placed in small pots under cover in nurseries. When the germinated seedlings grow into small plants and become strong enough to withstand the open field conditions, the baby plants are planted out by hand. This activity is usually carried out by farmers during April. It takes about 15 weeks from planting before the tomato plants are ready to bear fruit.

In Malta, most farmers still hand pick tomatoes and this guarantees the best quality sorting for a healthy harvest. The tomatoes start out green and slowly turn yellow as they mature under the hot summer sun, and then become a vibrant red when they reach full maturity and are ready for harvesting.

One of Malta’s leading pioneers in the tomato industry is undoubtedly Magro Brothers, a Gozo-based company which, since 1934, have worked hand in hand with local farmers to ensure that the Maltese tomato will always have its own distinct taste and flavour in the wide range of tomato products they produce. Every summer a cavalcade of freshly harvested tomatoes arrive at their state-of-the-art factory and are processed in just 24 hours. The small size of the Maltese islands means tomatoes can be processed when they are really fresh and the carbon footprint of production is much smaller than in other larger countries.

On arrival at the factory, the tomatoes are divided into two groups: those for processing into juice and kunserva and those more suitable for peeling and dicing into pulp. In both processes, the tomatoes are double washed and cleaned and then transported inside the factory hall in water funnels to ensure minimum handling. Each year, the company purchases and processes around 8,000 tons of fresh tomatoes from some 150 farmers in Malta and Gozo. The harvest lasts for around 10 weeks between July and the end of August.

Magro Brothers export more than 40% of their production to over 20 foreign countries. It sounds incredible, but a can of Mayor Tomato Pulp requires 8 medium-sized Maltese tomatoes.

Mayor’s Tomato Pulp and its latest addition to the range, Mayor Polpa Fina, a finer cut and practically seedless tomato pulp, ensure the same bright red colour, nutritional properties and great taste of the fresh Maltese tomato. n

The Magro Food Village, Xewkija Industrial Estate, Xewkija, Gozo. Tel: 2155 6663. www.magro.com.mt

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The small size of the islands of Malta, offer an advantage in that the tomatoes can be processed when they are really fresh and the carbon footprint is much smaller than in other larger countries.

POLPA FINA

MORE TOMATOES FINELY CHOPPED PIECES FEWER SEEDS SUPERIOR TASTE

GIFTS T&F

T&F

Christmas &Hamper u KRUPS Essential Espresso maker delivers the essence of espresso straight to your cup. Experience the essence of espresso from bean to cup with the KRUPS Essential Espresso maker. This fully automatic espresso machine offers all the convenience of a compact format with no compromise on capacity, combining easy-to-use features with the true taste of coffee and espresso for outstanding results. Enjoy perfect espresso with absolute ease. Equipped with advanced technology, the patented KRUPS Compact Thermoblock system captures the true taste of coffee at its purest essence, giving you outstanding flavour and aroma. A&A Mizzi Ltd. Tel: 2148 8132, www.aamizzi.com

Gift Ideas

q Become a sommelier with the new Brandani Glass Decanter, made of resistant borosilicate glass and cork, giving it a refined look with a rustic touch, which allows the right oxygenation of your wine, removing impurities. A perfect mix between city and countryside that will make you taste the real essence of your wine. It makes the perfect gift for the fun-loving vino connoisseur. Exclusively available from CoseCasa, 77,Three Churches Street, Balzan. Tel: 2144 7672/3.

u Dical House of Triq San Anton Abbate, Mosta is a leading importer of gourmet foods, artisan chocolates, fine confectionery, wines and spirits.

Full customisation is possible due to the select and wide variety of unusual items, an unimaginable choice from which to pick and mix one’s gifts and bespoke hampers to ensure the targeted receivers get what they love most.

Open all day, every day during the festive season. Corporate customers are also welcome and may call the Corporate Manager on 2142 4600.

t Cleland & Souchet. A distinctive collection of hampers and gifts, each beautifully presented in their iconic, custom-made hamper boxes and filled with fine foods and wines at exceptionally good value.

Prices start from €20 and include delivery. For a full brochure or more information, please contact Cleland & Souchet or pop into their shop.

Cleland & Souchet, Block 14, Portomaso, St Julians.

Tel: 2138 9898. info@clelandsouchet.com www.clelandsouchet.com

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T&F GIFTS

p Everyone loves a beautiful home. Gift Vouchers from Joinwell are suitable for any occasion and can be used on purchases of furniture, home accessories and even giftware.

Joinwell Home is brimming with accessories that make beautiful gifts for Christmas and beyond. Joinwell Home is located within the Joinwell Showroom, in Mill Street Qormi.

p Dical House of Triq San Anton Abbate, Mosta is renowned not only for the widest selection of fine foods but also for their collection of wines and spirits which are not available in mainstream supermarkets. Dical House imports wines directly from various countries, including some exclusive rare options. One can choose exclusive wine gifts or combine wines with some of the delectable goods from Dical House. Various gift packs and price options are available.

Call on 2142 4600 or pay a visit to the flagship store in Mosta.

Christmas Gift& Hamper Ideas t Merry Christmas from Next! Find everything you need this festive season at the Next Christmas Shop, from Christmas trees and decorations, to gifts for the whole family. This year, the elves have been working hard to make sure everything is in place to make gift giving a breeze. Next Home, Bisazza Street.

p The Master Cellar has been established since 1999 in the heart of Naxxar. We pride ourselves in understanding our clients’ specific needs and in providing a vast range of fine Maltese and imported wines, whisky, spirits, as well as gourmet items, cigars and non-alcoholic beverages to enhance the customers’ shopping experience. During this special period of the year, we invite you to visit us and select your own gifts for that something unique. The Master Cellar, Oratory Street, Naxxar. Tel: 21417666, E-mail: info@themastercellar.com

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p CHAMPAGNE BOLLINGER SPECIAL CUVÉE. To the nose, a beautiful aromatic complexity of ripe fruit and spicy. On the palate, a subtle combination of structure, length and vivacity with bubbles like velvet.

Proudly imported and distributed by Farsons Beverage Imports Co. Ltd. For trade enquiries call 2381 4372.

T&F GIFTS

p Feeling the spirit? We have a wide array of delights for you to enjoy this Christmas – discover what’s new at Savina for the coming festive season, including a range of liqueurs, festive delights with a difference and hampers to suit every budget. Choose from our prepared hampers or create your own bespoke basket. Whatever you select, you are sure to make an impact. Visit our website at www.savina.com.mt or contact us on info@savina.com.mt to receive our hamper collection brochure 2018-19.

Christmas Gift& Hamper Ideas u Ingenio is the new non-stick, marble effect line by Lagostina.

A distinctive feature of the Ingenio range is the removable handle which is compatible with all pot bodies and resistant up to 10Kg. Ingenio is suitable for preparation from the hob, to the oven, to the fridge, and is ideal for serving food directly on the table. This 10-piece space-saving kit is perfectly stackable and includes a 28cm frying pan, 24cm pan, 16cm deep casserole, 28cm wok, 2 handles, 16/24/28 cm glass lid and 16cm plastic lid. Oxford House Ltd., Mriehel. Tel: 2546 4000

p NEW for 2018. Joinwell Christmas Hampers. Tired of giving the usual food hampers to your clients?

This year Joinwell is proud to introduce Christmas Hampers to the Home collection, hampers with gifts that last. Combining useful accessories for the home, beautifully presented in a gift box, make for an impressive gift which is both useful and lasting. To view the different hampers available visit joinwell.com. mt or email shop@joinwell.com.mt for further information. Joinwell, the art of everyday living.

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77, Three Churches Street, Balzan, BZN 1300, Malta

www.cosecasa.com (+356) 2144 7672

T&F PROMOTION

PR MUS A FLAGSHIP

FOR MALTESE WINES

.

Maltese native Gellewża grapes make themselves at home in the land in which they grow and allow themselves to be guided by the caring hands of the viticulturist. Once in their prime, they are harvested and passed on to the winemaker, who whilst respecting and protecting the strong bond created between grape and earth and without being too imposing, employs his skills to encourage the natural aromas innate within the grape to flourish into… Primus.

I

n 2006, the Marsovin Winery felt that the local wine industry ought to be given a premium level wine made from indigenous red grape - Ġellewża. Through years of intuitive experimentation and nurturing, Primus was created, the first Imqadded Ta’ Malta wine ever produced in Malta. The process is similar to that of an Amarone Della Valpolicella except that the grapes are sun dried after harvest rather than cold dried. The grapes are hand-picked just as they reach full ripeness in September, then they are left untouched in grape crates to sun dry on the winery’s roof. During this time, the grapes are naturally dehydrated by the elements, adding to the concentration of aromas, sugars and acids in the juice. Around the beginning of October the grapes are softly pressed, and left to ferment. The resulting wine is transferred to oak barrels and left to rest and mature at the Marsovin Cellars for a period of around 17 months.

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Primus is a deeply concentrated ruby-purple coloured wine displaying distinct tears with intense aromas of dried fruits and amarena cherries, marrying well with new oak barrel flavours of vanilla, cinnamon and nutmeg leaving a very pleasant lingering off dry finish. When dining one must make sure that the right food is chosen to compliment Primus’ strong character.

Primus was created to represent the first Premium Maltese wine to be produced from the indigenous grape variety, Ġellewża. To date, no premium Maltese Wine has ever been produced with Ġellewża.

The aim of this concept is to raise the standard of Malta’s red grape indigenous variety. n This wine is available for sale from the Marsovin Cellars and from all leading retail and restaurant outlets. For more info contact 2366 2445 or cellars@marsovinwinery.com

T&F BAKING

T E A B R E A D S , TA

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BAKING T&F

RTS & BISCUITS

There’s something particularly comforting about a warm cup of tea and a slice of homemade cake or a melt-in-the-mouth, buttery biscuit. Make up for shorter and wetter days with a batch of teabreads, tarts and biscuits. Some of these recipes are make-ahead easy and store well in a tin – perfect for a daily treat.

Photography: Corinne Vella

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T&F BAKING

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BAKING T&F

The cake can be prepared a day ahead and assembled just before serving. Keep the undecorated cake in an airtight tin. The finished cake is best eaten on the day it is made.

FOR THE CAKE

one egg weighing around 60g 60g butter 60g sugar 60g flour Pomegranate molasses FOR THE TOPPING

4 fresh figs Pomegranate arils 1 tablespoon fig and pomegranate jam (or any berry jam)

1. Beat the butter and sugar until

light and fluffy. Add the egg and beat in well. Fold in the flour.

2. Pour the batter into a lined

springform cake tin and bake at 180C for around 12 minutes. Let the cake cool slightly in the tin, then turn it out and leave it to cool on a wire rack.

3. When the cake is completely cool,

SERVES

2-3

Fig and pomegranate tart

put it on a serving plate and drench it with pomegranate molasses.

4. Spread the cake top with a thin

layer of jam. This is easier if you warm the jam slightly until it thins.

5. Wash and thinly slice the unpeeled

figs. Starting from the outer edge of the cake base and working your way inwards, place the fig slices in overlapping layers to completely cover the top.

6. Scatter pomegranate arils

over the top, and serve.

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T&F BAKING

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Pistachio biscuits Short, buttery, crunchy and studded with pistachios, these biscuits are quick and easy to make and will disappear in an instant. Any leftovers will store well in an airtight tin for up to three days.

MAKES ABOUT

25

40g soft brown sugar 45g icing sugar 150g softened, unsalted butter 1 teaspoon vanilla extract 1 egg 200g self-raising flour 50g pistachio nuts, unroasted and unsalted, sliced into slivers

1. Cream the butter and sugars

together in a large bowl. Mix in the vanilla extract and the egg. Stir in the flour until the mixture forms into a dough.

2. Put the bowl into the fridge

for around 30 minutes. This will make the dough easier to handle.

3. Line two baking trays with

baking paper and preheat the oven to 180C. Spread the sliced pistachios onto a flat plate.

4. When the dough is properly

chilled, remove it from the fridge.

Scoop up little pieces – about the size of a large marble – roll them into a ball, and flatten them slightly so you’re left with a disc around 1cm thick.

5. Press one flat side of each disc

into the pistachios so that they’re properly coated in nuts. Place each disc onto the baking sheet, leaving around 5cm in between.

6. Bake the biscuits for 10-12

minutes, until they’re golden brown. Use a spatula to transfer them to a wire rack and let them cool completely.

T&F BAKING

Cooked puff pastry doesn’t store well so make these for serving on the same day. That shouldn’t be a problem as these tarts can be prepared and served in under an hour, using store cupboard ingredients.

500g puff pastry 1 large apple, cored and thinly sliced 4 teaspoons Demerara sugar 4 teaspoons honey cinnamon a dab of butter milk for brushing the pastry

1. Line a large baking tray with baking

paper. Preheat the oven to 180C. 2. On a floured surface, spread out the

pastry and cut it into 4 square portions.

Using a sharp knife, score the pastry all round, about 1cm from the outer edge, so that you’ve drawn a square.

3. Inside each scored square, spread

one teaspoon of honey and top with apple slices. Dab butter over the apple slices and sprinkle with cinnamon and one teaspoon of Demerara sugar.

Brush the exposed pastry with milk.

4. Put the tarts onto the baking tray

and bake for around 35 minutes or until the pastry is risen and golden brown.

5. The tarts can be served hot with

ice cream or whipped cream.

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SERVES

4

Apple, honey and cinnamon tarts

T&F BAKING

Honey, Sultana and Pecan tea bread This rich and crumbly tea bread stores well for a few days in an airtight tin. Earl Grey tea is a particular taste.

If it’s not your favourite, substitute it with another medium-strength black tea.

200g sultanas 200ml freshly brewed Earl Grey tea 75g softened butter 125g soft light brown sugar 2 tablespoons honey 2 eggs 200g self-raising flower, sifted 1 teaspoon mixed spice 75g pecan nuts, chopped whole pecan nuts for topping (optional)

10

bowl, pour over the strained tea and leave to soak overnight. The fruit will absorb the liquid, plumping up and keeping the baked tea bread moist.

2. Preheat the oven to 180C and

line a loaf tin with baking paper.

3. Whisk the butter, sugar and honey

together until light and fluffy. Add the eggs one at a time, beating well to combine the mixture 4. Next, fold in the flour, spice,

chopped pecan nuts and soaked sultanas. Pour in any tea leftover after soaking and fold that in too.

5. Pour the batter into the greased and

lined loaf tin and bake for about an hour.

Test for readiness by inserting a skewer into the centre. It should come out clean.

it with whole pecan nuts, if you wish.

Serve this sliced, with or without butter.

ISSUE 114 NOVEMBER 2018

SLICES

1. Rinse the sultanas, put them in a

6. Let the tea bread cool in the tin. Top

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MAKES ABOUT

T&F BAKING

Date and walnut loaf The unusual combination of sweet dates, crunchy walnuts and zesty lime make this rich, dark tea bread a fresh change.

If you prefer, substitute the lime zest with orange zest. This can be stored in an airtight container for up to five days.

125g softened butter 100ml freshly brewed Assam tea 50g soft dates, chopped 175g dark muscovado sugar 2 eggs 75g rice flour 125g self-raising flour, sifted 1 teaspoon baking powder zest of 1 large lime or two small ones 100g walnuts, chopped 1 teaspoon Demerara sugar

1. Preheat the oven to 180C and

grease and line a loaf tin.

2. Soak the chopped dates in

the tea and set aside.

3. Beat the butter and muscovado sugar

together. Add the eggs one at a time, beating well to combine the mixture.

4. Fold in the rice flour, self-raising

flour, baking powder, lime zest, dates and tea. Add 75g of the walnuts and fold them into the mixture.

5. Pour the batter into the loaf tin.

Sprinkle the remaining chopped walnuts and Demerara sugar over the top. Bake the loaf for around an hour.

It’s done when a skewer is inserted into the centre and comes out clean.

6. Let the loaf cool in the tin for

about ten minutes. This will help prevent it breaking up when you remove it. Then remove it from the tin and let it cool on a wire rack.

7. Before serving, sprinkle the top

with freshly grated lime zest.

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MAKES ABOUT

10 SLICES

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SOUPS T&F

Soul ood F

Piping hot soup, freshly made and bubbling with flavour, is comfort food at its best. When it’s steeped in memory, it nourishes body and soul.

Recipes, reminiscences and photography by Claire Borg.

N

ovember and soups are made for each other. Having endured a long hot summer, the promise of winter makes me smile. These soups are all made with diced vegetables rather than puréed.

These are times where I prefer one texture rather than the other, and it’s pretty obvious which phase I am at right now.

These soups are my favourite for this time of year, before I get into the green soup phase, with nettles, wild borage, wild spinach, fresh peas and broad beans, broccoli, and spinach. I love everything green, including soups.

Widow soup is a family favourite. It is soul warming, simple and satisfying. For me, this soup is infused with memories of my childhood. Then there’s salmon soup.

It reminds me of Finland and my travels there with Daphne. I added marjoram and wine to this recipe to tweak it to my liking.

Then there’s beef broth, another of my favourite childhood soups. Traditionally, small round marrows would be hollowed out and stuffed with the mince mix.

Having said that, none of my brothers and sisters liked marrows, so my mum just made the filling into meatballs and that made us all happy.

The Kulajda is a soup which my close friend Olga always made for me, especially when I was recovering after the birth of my youngest daughter. It’s a Czech specialty that is just delicious. The garlic soup is another one Olga taught me how to make.

I added the noodles, beef, spring onion and chilli to it and made it a full meal. In the Czech Republic, this soup is prepared to get rid of hangovers and to beat colds. Last but not least, the prawn and langoustine soup is one I simply love. With a large pinch of my Iranian saffron, one of my all time favourite spices, and the large local prawns it is simply to die for.

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T&F SOUPS

YOU WILL NEED

1 small onion, finely diced 10-12 large cloves of garlic, finely chopped 1 medium potato, finely diced 3 tablespoons fresh marjoram, chopped 1 chicken cube vegetable oil TOPPING

rice noodles roast beef spring onion chilli

Â

1. In a little vegetable oil,

sweat the onion, then add the garlic and marjoram, cook very lightly and add a litre of boiling water.

2. Add the potato and the

chicken cube, stir, cover and simmer for about 30 minutes.

3. In a separate pot, cook the

rice noodles, drain and divide the portions into bowls.

4. Top the noodles with

leftover roast beef slices (or cooked chicken or cooked prawns), sliced spring onion and chilli.

Ladle the hot soup over the bowl of noodles and serve piping hot.

You might like to serve some soy sauce on the side for extra flavour.

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Garlic Soup with Roast beef and Noodles SERVES

2

SOUPS T&F

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T&F SOUPS

Beef Broth with Meatballs SERVES

5-6

YOU WILL NEED

2 carrots, finely diced 2 medium potatoes, diced 2 zucchini, diced ½ cup frozen peas 4 sprigs lovage (tursin) 2 tablespoons tomato purée 500g minced beef (twice minced) 1 egg 100g Parmesan cheese, grated pepper beef bone for soups 300g broth beef

1. I like to cut everything

very small but it’s entirely up to you how small to dice your vegetables.

2. Bring about 3 litres of

water to the boil. Add the diced vegetables: carrots, potatoes, marrows and the lovage.

3. Add the tomato paste.

Add the beef bone and beef to the soup.

4. In a large bowl, mix the

mince, egg and parmesan cheese until evenly combined. Take spoonfuls of the mince mix, place in the palm of your hand and roll into balls. Gently drop into the simmering soup.

5. Cover and simmer

for an hour and a half, and season to taste.

6. Remove the beef bone

and discard. Remove the beef and either serve it on the side or pull it apart and serve it in the soup.

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T&F SOUPS

Kulajda YOU WILL NEED

3 medium potatoes, washed and peeled 1 onion, peeled and sliced 2 bay leaves salt and pepper 2 tablespoons white vinegar 1 tablespoon sugar 8 brown mushrooms 1 handful fresh dill 4 eggs 220ml fresh cream

1. Cut the potatoes into

approximately 8 pieces each.

2. Place the potatoes, onions,

sliced mushrooms, bay leaves and half of the dill, salt and pepper, sugar and vinegar into a large pot with about 2 litres of cold water. Bring to the boil and cook until the potatoes are done.

3. When ready, use a fork to

break up half the potatoes so the soup will eventually have a creamy consistency.

4. Add the cream and the

remaining dill, bring to a simmer, then lower the heat as far as possible.

5. Break in the eggs, cover

the pot and cook the soup for another 8 minutes without stirring and serve piping hot.

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SERVES

4

SOUPS T&F

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T&F SOUPS

Prawn and Langoustine Soup

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SOUPS T&F

SERVES

4

YOU WILL NEED

1 large potato, finely diced 1 medium onion, finely diced 8 cloves of garlic finely chopped 1 glass white wine 3 tablespoons fresh marjoram, finely chopped 2 tablespoons fresh mint, finely chopped 8 large local prawns 16-20 langoustines salt and pepper one pinch of saffron threads steamed Basmati rice for serving

Â

1. Removed the prawn

heads and set aside.

2. In a little olive oil, lightly

cook the onion. When the onion turns translucent, add the garlic, herbs and saffron and mix. Add the prawn heads.

Next, add the white wine.

3. Cook for a minute, then add

about 2 litres of boiling water.

4. Add the diced potato, cover

and simmer for about 30 minutes. Season to taste.

5. Remove the prawn legs

and leave the shells on, and slice open the langoustines.

Just before serving, drop the prawns and langoustines into the soup and cook them for about a minute and a half.

6. To serve, place a few

tablespoons of the steamed rice into soup plates and ladle the hot soup over it. Place the langoustines and prawns on top of the rice and serve at once.

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T&F SOUPS

Salmon Soup

SERVES

4

1 onion, finely diced 2 cloves of garlic 2 carrots, diced 2 potatoes, diced 1 pot fresh dill a pinch of fresh marjoram ½ glass white wine 300g fresh salmon 100 ml fresh cream one knob of butter

1. Melt a bit of butter slowly

in a large pan. Add the diced onion and sweat it lightly.

2. Add the garlic, the

chopped herbs (keep half the dill for later) and the white wine. Cook for a few minutes, then add 2 litres of boiling water.

3. Add the potatoes, cover

the pan, and simmer for about 40 minutes.

4. Add the salmon steak.

You can add this whole and then crumble it or else dice it before you put it in the soup.

5. Cook the soup until

the fish is light pink and flakey. Next, add the cream, season to taste, and add the remaining dill and serve at once.

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T&F SOUPS

Widow Soup

SERVES

5-6

YOU WILL NEED

1 small cauliflower, finely chopped 2 medium potatoes, diced 2 carrots, finely diced 1 large onion, finely diced 1 cup peas, fresh or frozen 2 tablespoons tomato paste a drizzle of vegetable oil 6 ġbejniet (local fresh cheese) 1 cup ditali pasta

1. In a large pot, drizzle

some vegetable oil and cook the onion gently. When the onion softens, add the carrot and the cauliflower and cook for a few minutes.

2. Add the tomato paste

and then add 2.5 litres of boiling water. Add the peas and potatoes and season. Cover and simmer for about 40 minutes.

3. Just before serving,

add the fresh cheese and the pasta and bring to the boil, cooking according to the pack instructions (around 11 minutes).

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T&F FRESH

SERVES

Coconut chicken curry This is a quick, fragrant meal which is easy to prepare and ideal when you’re pressed for time but want something rich and warming. The rice can be prepared while you are cooking the curry.

INGREDIENTS

2 chicken fillets 1 onion 1 teaspoonful of curry powder 600Â ml coconut milk salt black pepper extra virgin olive oil

1. Start by cleaning and drying the chicken fillets and cutting them

into thin strips. Season with salt and pepper and cook in a frying pan with a little olive oil over a low heat until golden brown. Put aside.

2. Chop an onion and fry it gently. When it begins to brown, add

the curry powder and coconut milk. Cook the mix for about 5 minutes. When the sauce begins to reduce, add the chicken strips and cook for about 10 minutes. Add salt and pepper to taste.

3. Serve with Basmati rice.

You can use fish instead of chicken. Let it cook for an extra 5 minutes.

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FOOD HISTORY T&F

Photo: STK

Feeding the Multitudes

Rice has fed far more people for far longer than any other staple crop. Thousands of years after it was first domesticated, rice is grown all over the world, but Asian farmers are still the world’s largest producers.

P H OTO S : O N D R E CA M I L L E R I GAG L I O N E , C O R I N N E V E L L A

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T&F FOOD HISTORY

A

ll rice comes from China. Sometime between 6,200 and 11,500 BC in a river valley in China, foragers turned farmers, domesticating the wild grain on which they subsisted. Thriving in a wet environment, rice was first cultivated in areas where there was a steady supply of water from natural rivers. Two major varieties – indica and japonica, prevalent in the subtropical and temperate regions of East Asia – formed the basis of what was to become a global industry.

Grains found in archaeological layers show that wild rice morphed over time as it was domesticated. The cultivated rice plant, Oryza sativa, derives from the wild grass Oryza rufipogon.

The cultivar is an annual plant which grows up to about 1.2m in height. With long, flat leaves and flower-bearing spikelets that produce the grain, rice plants look vaguely familiar, like spindlier versions of the sturdier-looking corn plant.

To prevent water percolating away, farmers developed the technique of puddling the soil. Hard soil was broken up and watered to turn it into mud, compacting the particles and reducing water loss. Seedlings could then be transplanted

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into the waterlogged fields. Domestication of rice production provided a degree of food security, enabling settlement and the establishment of farming communities. The techniques of preventing water loss and transplanting seedlings were likely refined in China and are still widely practiced today.

Archaeological evidence suggests that Oryza Sativa was first cultivated in the area around the middle Yangtze and upper Huai rivers. Over the next two millennia, cultivation flowed in the same direction as the rivers. In the 3rd millennium BC, cultivation spread rapidly into mainland Southeast Asia and towards India and Nepal. Evidence of cultivation has been found in regions dominated by the Indus Valley Civilisation. Wild rice still grows perennially in Assam, one of India’s major tea-growing regions, and in Nepal. The wild plant took root after domestication began in the north, filtering into the alluvial plains as seeds were swept downriver. Cultivation moved south through the Indian subcontinent, eventually reaching Sri Lanka as by around 1000BC. The origin of rice farming in China was challenged by Korean archaeologists who claimed that they had discovered the world’s

FOOD HISTORY T&F

oldest domesticated rice. At 15,000 years old, this was well beyond the known origins of domestication in China. The challenge provoked several US universities into taking up academic arms.

Their research showed that evidence strongly pointed to a single location of domestic rice production. And that was in the Yangtze Valley in China.

In Africa, rice has been cultivated for three and a half millennia, propagating from its original centre in the Niger River delta all the way to Senegal. At some point – some claim it was by Alexander the Great’s army returning home from their expedition to India around 344-324BC – rice cultivation took root in Greece, from where it then spread to southern Europe and North Africa. In the tenth century, the Moors brought rice cultivation to the Iberian Peninsula, where it was grown in Valencia and in Majorca. Rice production in Italy began in Sicily after the Muslim conquest and, in the mid-fifteenth century, crops were planted in the plains of Pisa and Lombardy, cultivation promoted in the latter by the Duke of Milan, Ludovico Sforza. By medieval times, rice was well established in Europe as a staple crop. During the age of European exploration, rice cultivation

propagated further afield. When ships from Spain and Portugal sailed west across the Atlantic seeking lands to conquer to prop up their economies, they carried rice cultivation with them to the New World of Central and South America In North America, the first record of rice cultivation dates from 1685, when rice was grown in what is now South Carolina.

The colonial areas of South Carolina and Georgia were able to amass huge wealth from rice production, an industry built on slave labour from West Africa. People brought in from the coastal area of Sierra Leone and from the Senegambia region fetched the highest prices in the slave market. Because of their presumed knowledge of and skills in rice cultivation, plantation owners were able to learn how to flood their fields from the people they enslaved.

Rice remains one of the world’s most widely eaten foods, feeding billions around the world. The grain is now grown in all continents, except for the frozen wastes of Antartica. Yet with some 90% of global production coming from China, India, Indonesia, Myanmar, Bangladesh, Vietnam, Thailand, the Philippines, and Japan, Asia remains the world’s largest producer.

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T&F FOOD HISTORY

Balinese CoconutRice

Serves 4

This can be served as a one-dish meal or as part of a spread. Don’t be put off by the long list of ingredients. The longest stage of this recipe is cooking the rice. Pop it in a steamer, if you have one, or steam it in a lidded colander over a pot of boiling water while you prepare the rest of the ingredients.

4 cups of brown rice, cooked 1 brown onion, very finely chopped 3 cloves of garlic, very finely chopped 4 spring onions, very finely chopped 1 tablespoon freshly grated ginger ½ a teaspoon dried red pepper 1 teaspoon dry mustard 1 teaspoon ground turmeric (freshly ground, if possible) 1 teaspoon ground cinnamon ¼ teaspoon allspice 1 cup shredded coconut, fresh (or lightly soaked dried coconut flakes) sugar to taste (about 2 teaspoons) 2 tablespoons of oil • salt freshly ground black pepper To garnish: toasted peanuts and coconut

1. Put the rice into a steamer while you prepare the

vegetables and spices. Start cooking the vegetables just before the rice is done. Steamed rice doesn’t need draining so you don’t need to break your pace while cooking.

2. Place a large, heavy-bottomed pan over a medium

heat, pour in the oil and let it warm up. Then add the finely chopped brown onion and garlic. Cook for about 5 minutes or until softened but not browning.

3. Add the spring onions, and stir. Then, while stirring,

quickly add the spices (cinnamon, turmeric, ginger, mustard, red pepper flakes, and allspice) and the sugar.

Cook for about 2 minutes, stirring constantly.

4. Add the cooked rice and mix it in well. Add the

coconut and stir it in gently to avoid breaking it up. Season with salt and pepper to taste.

5. Now, turn up the heat and stir the mixture

briskly until very hot. Cover the pot, remove it from the heat and set it aside for a few minutes.

6. Spoon the rice into deep bowls, garnish with

toasted peanuts and coconut, and serve at once.

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Attard & Co. Food Ltd - Tel: 21 237555 · facebook.com/attardcofood

FOOD HISTORY T&F

ChineseVegetable Fried Rice

Serves 4 as part of a spread

Fried rice can be prepared in less time than it takes to order a take-out and wait for it to be delivered. Use a long-grain white rice as it cooks more quickly and holds its shape when mixed with the other ingredients 1 ½ cups long-grain rice, white • 1 tablespoon rapeseed oil 1 tablespoon rice vinegar • 3/4 cup soy sauce 1 tablespoon fresh ginger, grated • 2 tablespoons brown sugar 4 eggs, beaten • 4 spring onions, finely sliced across 2 carrots, julienned (cut into matchstick-sized pieces) 2 cups mangetout / sugar peas • 2 cups bean sprouts

1. Put the rice into a steamer while you prepare the other

ingredients. If you do not have a steamer, put the rice in a colander over a pot of boiling water and cover the colander with a lid. The bottom of the colander should be well above the surface of the water so that the rice will cook only in the rising steam.

2. Combine the soy sauce and vinegar in a small

bowl. Add the sugar and ginger and stir.

3. Put a large, heavy-bottomed pan onto a medium heat.

Add the oil and let it warm up, then add the carrots. Cook and stir with a wooden spoon for a couple of minutes.

4. Add the julienned carrots and cook, stirring, for 2 minutes.

5. Add the bean sprouts and mangetout, and stir. Add 3

tablespoons of the sauce mix and stir it in. Cook for 2-3 minutes, stirring all the while. The vegetables should be tender but still have a slight ‘bite’. Remove the pan from the heat and transfer the vegetables to a bowl.

6. Put the pan back on the heat without cleaning it first.

Add the cooked rice and the spring onions, and pour in all the remaining sauce mix. Stir the contents and allow the mixture to heat through for 1-2 minutes.

7. Use a spatula to push the rice to the side of the pan. Pour

in the eggs and scramble them with a spatula while they cook. When the egg starts to set, quickly push the rice back to the middle of the pan and stir the mixture together so that the egg distributes evenly through the rice.

8. If you like your rice crispy, spread the rice out in the pan

in an even layer and give it a quick blast of heat. When it starts to crackle, quickly remove it from the pan to stop it burning. Alternatively, serve the rice immediately the egg is cooked, topped with the prepared vegetables.

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T&F ART

Above: Vincent van Gogh A Wheatfield, with Cypresses, 1889 Oil on canvas, 72.1 × 90.9 cm Bought, Courtauld Fund, 1923 © The National Gallery, London Below: Georges Seurat Bathers at Asnières, 1884 Oil on canvas, 201 × 300 cm Bought, Courtauld Fund, 1924 © The National Gallery, London Opposite page: Hilaire-Germain-Edgar Degas Two Dancers on a Stage, 1874 Oil on canvas, 61.5 × 46 cm © The Samuel Courtauld Trust, The Courtauld Gallery, London

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ART T&F

Courtauld Impressionists:

From Manet to CĂŠzanne

A celebration of major Impressionist paintings from The Courtauld Gallery at The National Gallery London. Until 20 January 2019

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ART T&F

Above: Paul Cézanne Pot of Primroses and Fruit, about 1888-90 Oil on canvas, 46 × 56.3 cm © The Samuel Courtauld Trust, The Courtauld Gallery, London

Below: Claude Monet Autumn Effect at Argenteuil, 1873 Oil on canvas, 55 x 74.5 cm © The Samuel Courtauld Trust, The Courtauld Gallery, London

F

or the first time in London for 70 years the National Gallery is displaying major Impressionist and Post-Impressionist masterworks from the Courtauld Gallery, purchased in the 1920s by Samuel Courtauld (1876–1947).

These are being shown alongside paintings from the National Gallery’s own collection whose purchase the businessman and philanthropist financed and helped acquire.

This exhibition of over forty works is centred around the loan of 26 masterpieces from the Courtauld Gallery, which is closed temporarily as part of a major transformation project: Courtauld Connects.

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T&F ART

Edouard Manet A Bar at the FoliesBergère, 1882 Oil on canvas, 96 × 130 cm © The Samuel Courtauld Trust, The Courtauld Gallery, London Paul Gauguin Nevermore, 1897 Oil on canvas, 60.5 × 116 cm © The Samuel Courtauld Trust, The Courtauld Gallery, London

W

ith the largest number of works from Courtauld’s private collection ever to be seen at the National Gallery, Courtauld Impressionists: From Manet to Cézanne traces the development of modern French painting from the 1860s to the turn of the 20th century. The exhibition, arranged chronologically in 12 sections - each devoted to a different artist – includes the works of such key figures as Daumier, Manet, Renoir, Cézanne, Seurat, and Bonnard. The exhibition also focuses on the vision, taste, and motivation of Courtauld as he shaped two collections: one for his and his wife’s own enjoyment, and the other for the nation, with equal tenacity and dedication.

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This exhibition is a collaboration between the National Gallery and The Courtauld Gallery.

For more information, visit nationalgallery.org.uk

Opening hours Daily 10am–6pm (last admission 5pm) Fridays 10am–9pm (last admission 8.15pm)

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T&F PROMOTION

Costa: Taste the Festivities in Every Sip Unparalleled selection of sweetness launches this 12 November. Enjoy a selection of festive drinks along with all of Costa’s other welcoming signature details including cosy couches and comfy seating, pretty festive decorations, and Christmas cups to get into the spirit.

N

othing says Christmas like a flavour-packed hot drink, enjoyed with a sweet treat or two. And nowhere does hot drinks quite as well as Costa, where baristas turn everyday ingredients into an art form. This year Costa has outdone itself when it comes to the sheer array of festive goodness on offer, all of which can be enjoyed across their 12 outlets, north and south.

Costa’s coffee house classic Gingerbread Lattes are back on the menu this winter with a perfect mix of spicy and sweet and a creamy texture that is as comforting as it is delicious. Another Costa treat back on the menu for Christmas 2018 is the luxurious White Hot Chocolate which is a decadent treat.

New drinks introduced this festive season include the Chocolate Hazelnut Praline Latte and the ‘looks-too-good-to-drink’ Doughnut Latte which includes a doughnut to sink your teeth into.

Drinks that think they are desserts Sticking with the theme of ‘drinks that think they are desserts’ Costa’s Caramel Cookie Hot Chocolate, Thick Hot Chocolate and Thick Hot Caramel dessert drinks are so concentrated that you have to consume them with a spoon.

Have you discovered Costa Mriehel?

Costa’s newest outlet is conveniently located in central Mriehel. This is perfect for popping into if you need a coffee fix on the go or to take a break in, thanks to the welcoming décor, warm environment, work-perfect facilities (including plugs and free Wi-Fi) and a vast menu of drinks and food to choose from.

Mark the 12th of November on your calendar and head straight to the Costa of your choice to take your pick of festive drinks. Keep updated on

Costamalta.com or find Costa on Facebook and Instagram for the latest news and seasonal updates.

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CRAFTED WITH PRIDE

This bitter India Pale Ale is brewed with high quality malt and traditional English hops. It has a strong, fresh character with a pleasant hoppy bitterness balanced out by malty sweetness as well as a rich biscuity taste.

5.7% ABV

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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!

WHISKY T&F

THE MALTA WHISKY FAIR 2018

The third edition of The Malta Whisky Fair will be held in the Phoenicia Ballroom on Friday 16th and Saturday 17th November. The Fair is organised by Franks Gentlemen’s Essentials in conjunction with Malta’s leading whisky suppliers, offering the opportunity to try up to 200 whiskies from around the world.

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T&F WHISKY

E

ver since the luxury whisky market started to gain traction, Franks immediately understood that it needed to provide an ambience where its patrons could learn as well as try a huge variety of whiskies to help educate their palate. According to fair organiser Andrew Abela: “The goal of the fair has always been simple. We take pride in providing a balanced two-pronged approach of both theory and practice because one without the other is rather useless.”

One might say that the practice is the easy part as whisky aficionados will gladly keep drinking to their hearts content; however, it is the educational aspect that sets the Malta Whisky Fair apart from other events.

Thanks to our dedicated suppliers this year we will have 5 whisky experts giving personal master class sessions involving whiskied from their respective distilleries. These are Glen Moray, Diageo, Springbank, Macallan & Glenfarclas. Each master class gives the participant the chance to explore the different identities of the respective brand, along with its history and what makes it unique.

The fair is meant to serve as a tool to gain more insight into the complex and ever changing world of whisky, helping them in making the right choice when they decide to purchase a whisky.

Andrew Abela’s tips for buying whisky for the whisky lover who has everything One might ask, what does one buy the whisky lover who has everything? I think the most common mistake when it comes to luxury products is equating price with quality.

With whisky, price does usually guarantee rarity, as a 40 year old whisky would have spent 40 years in the barrel; however, this doesn’t mean that the whisky will be 40 times better a normal whisky. Choosing a whisky can be rather personal; however, my tips have always been the following.

• Is the person a whisky drinker or a whisky lover?

The difference between the two is that the first might drink any whisky and the second might appreciate something a bit rarer.

• What style of whisky does the person like? Do they prefer smoky or clean whiskies? The difference between the two is vast and knowing this will help in picking the right bottle • What is your price range? One doesn’t need to spend hundreds of euros on a bottle to give something special. Distilleries launch limited editions continually and the exciting thing about them is that they provide you with a different facet to the normal standard range.

The price of these can vary however you can easily buy one for circa 60 euros.

Asking yourself these 3 questions before you buy your whisky can save you money as well as a lot of time.

Tickets for The Malta Whisky Fair include water, food and access to the 200 whiskies being presented.

Tickets can be bought exclusively from: www.franks.com.mt/events/the-franks-malta-whisky-fair/

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Exclusively imported by: I V C E L L A R S, S I R A R T U R O M E R C I E C A S T R E E T ( A D J AC E N T TO T H E D I P LO M AT H OT E L ) , S L I E M A W W W. I V C E L L A R S M A LTA . C O M

T&F PROMOTION

Chivas scores a hat-trick with limited edition gift tins that celebrate sport Support sport for social good with Chivas’ knockout new launch

I

f you’re after the perfect present for the sports fan in your life, why not give a gift that gives back with Chivas’ latest launch - a trio of limited edition tins that celebrate the power of sport? A share of the profits from each tin produced will be donated to charity.

The vibrant tins from the original luxury blended Scotch whisky have been created across Chivas 12, Chivas Extra and Chivas 18, three pillars of the much-loved Chivas portfolio. Not only does the attractive sports design make this a perfect gift for whisky lovers, but each tin produced also supports the work of the Beyond Sport Foundation, which promotes the use of sport to address social issues in communities around the world.

Nick Keller, Founder and President of Beyond Sport, said: “We share the same core values as Chivas across community, collaboration, and generosity. The power of sport can be felt throughout the world, and the donations generated from this partnership are sure to help us harness this power and drive sustainable social change.”

Chivas’ hat-trick of collectable tins champions Chivas’ belief in the blend of generosity and success – a belief that was instilled by founding brothers, James and John Chivas, who shared their

success with the local community as their business grew. By bringing together the worlds of whisky and sport to give back, Chivas aims to show that blended is better – in life and in Scotch.

Richard Black, Chivas Global Marketing Director, said: “At Chivas, we believe in using success to enrich the lives of others. We are passionate about social change and delighted that every time a sports fan or Chivas lover buys one of these tins, they are joining us in supporting Beyond Sport’s mission to celebrate the use of sport to address social issues across communities.”

The tin designs represent the blend of passion, ambition and team spirit that embodies success in sport, while also bringing to life the fluidity, complexity and depth of Chivas’ world-renowned whiskies. To create the eye-catching designs, Chivas teamed up with artists Ben Koppel and Giles Revell, who used motion capture and 3D visualisation technology to track athletes in action across three sports – boxing (Chivas 12), basketball (Chivas Extra) and football (Chivas 18). The trio of tins, in shades of burgundy, red and blue, are sure to stand out in the home of any sports or Chivas fan - long after the whisky has been enjoyed.

Chivas is marketed and distributed by Farsons Beverage Imports Co. Ltd. • Trade enquiries: tel. 2381 4400

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I wish to be spoilt silly.

The Point Valletta MIA Spinola Balzan Bay Street Marsaxlokk PAMA Mrieħel www.costamalta.com

New Caramel Cookie Hot Chocolate

New Hazelnut Praline Latte

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PROMOTION T&F

FAMILY OWNED FOR 6 GENERATIONS

Glenfarclas, The Family Spirit The Glenfarclas Distillery was established in 1836, on the Recherlich Farm at Ballindalloch, in the heart of Speyside. The licence was originally held by Robert Hay, who was the tenant farmer. However, after his death the farm and the distillery were left vacant and this attracted the attention of John Grant.

T

he Grant family were prominent local cattle breeders who were looking for an ideal halfway staging post between their farm in Glenlivet and the market in nearby Elgin.

The cattle drovers and workmen certainly enjoyed the sustenance of a dram of Glenfarclas. In the 1890s, John and George Grant formed their own company, J.& G. Grant. After many years of hard work and shrewd accounting, the future of Glenfarclas had been secured, and the family’s reputation firmly established.

A rival distiller wrote to the Grant family in May, 1912: “of all the whiskies, malt is king, of all the kings, Glenfarclas reigns supreme”.

The 1920s saw the retirement of John Grant, and George continued to run the distillery. 1948 is remembered as the ‘year of the party’, a social milestone for the Grant family who celebrated several anniversaries, even though the date did not coincide with any of them. At this time it was mistakenly believed that the distillery was first established in 1845, and once the war was over, George saw fit to hold a centenary celebration.

Today, the distillery’s reputation is well regarded around the world. In March 2006 Glenfarclas was named Distiller of the Year by Whisky Magazine “for being consistently good and staying true to its core values”. In 2011, the distillery celebrated 175 years of licensed distilling, with a ceilidh in Warehouse 14, a Royal visit, and the publication of ‘Glenfarclas – An Independent Distillery’ by Ian Buxton. Today the Grant family continues to act as custodian of the Glenfarclas Distillery, and remains committed to the principle of producing superior quality Highland Single Malt Scotch Whisky.

Glenfarclas is renowned for its traditional full-bodied and well sherried style, and is only ever released in its natural colour. To produce Glenfarclas Single Highland Malt Scotch Whisky three essential ingredients are required: pure spring water, malted barley, and yeast. Selection of the finest ingredients, combined with the unique size and shape of the copper pot stills, the traditional distillation methods, the specially selected oak casks, and the style and location of the warehouses, are all important factors which determine the final unique character of Glenfarclas.

The Glenfarclas range consists of the 10 Years Old, 12 Years Old, 15 Years Old, 17 Years Old, 21 Years Old, 25 Years Old, 30 Years Old, 40 Years Old and ‘105’ cask strength. The most recent selection, The Family Casks (launched in 2007) is a unique collection of single cask, cask strength whiskies. The current range comprises one cask from every year from 1954 to 2001. n

J. & G. Grant have recently released the Glenfarclas 40 Years Old Single Malt Scotch Whisky. This single malt highlights the beginning of a new era as Glenfarclas now marks 180 years of production since its establishment in 1836. The long awaited expression has been released in bespoke packaging: a red wooden box designed to recreate the iconic Glenfarclas warehouse doors is presented inside a classic grey tertiary box. The Glenfarclas 40 Years Old, now at 43%, has a fresh sweetness and fruity Turkish delight aroma on the nose. Its freshness and power is similar to the first time you open a bag of freshly ground java coffee beans. Notes of light heather honey spread liberally over freshly buttered toast reveal a sweet taste, followed by a peppering of caramel and chocolate explosions. Sherry power creeping its way to the back of your mouth releases dark chocolate, raisins, and sultanas.

It ends with a sweet, crisp, dry and lingering finish.

Distributed by Red October Co. Ltd • Facebook: RedOctoberMalta • www.redoctobermalta.com

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T&F AUTUMN

A taste of Tradition Michael Diacono, chef patron and Ryan Vella, sous chef, of Giuseppi’s Bar and Bistro prepare warming, comfort food, perfect for long, cold evenings or lazy Sundays at home with family and friends.

Photography and styling: Brian Grech, assisted by Stephen Azzopardi

November is a strange month for most. We are in between seasons. A bit of a bland time of year, November neither here nor there. Not much happens, either (except for my birthday). That does not mean that our diets should suffer. These warming autumn inspired dishes will tide you over till the Christmas madness starts.

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T&F AUTUMN

Whole roast stuffed rabbit The thought of deboning a rabbit might be daunting for many, but the result is truly worth all the effort.

My wife Janine and our sons can vouch for that.

This disappeared in a flash.

SERVES 4/5

1 rabbit, deboned 1 pork fillet, trimmed 12 rashers streaky bacon, cleaned 50g fresh breadcrumbs rosemary, parsley and thyme 4 cloves garlic salt and pepper extra virgin olive oil 1 glass dry white wine.

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1. Place the bacon rashers flat on a large

3. Place the pork fillet in the middle.

chopping board. Lay the rabbit over the bacon. Season with salt and pepper.

Add rosemary and thyme. Drizzle with extra virgin olive oil then roll the whole thing up using the bacon to help. I used some fennel fronds as well, to add flavour and visual impact.

2. Mix the breadcrumbs with

the chopped parsley and garlic and season with salt and pepper.

Sprinkle over the rabbit.

4. Tie the roll up using kitchen twine.

Place the rabbit into a deep oven dish.

AUTUMN T&F

5. Preheat the oven to 180C.

7. Remove the foil, add the wine

6. Drizzle the rabbit all over with some

and return the dish to the oven covered only with the paper.

Bake for a further 20 minutes.

more extra virgin olive oil then cover with baking paper before covering with foil. Bake for 30 minutes.

Remove the paper and cook for 15 minutes to brown. Remove from the dish from the oven and leave to rest for 10 minutes before cutting the twine and serving.

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T&F AUTUMN

Bucatini with quail & pomegranate Simplicity and flavour in one dish.

SERVES 4

320g bucatini pasta extra virgin olive oil 1 medium onion, peeled and finely diced 4 cloves garlic, peeled and finely chopped 200g quail meat, cut into cubes salt and pepper 1 glass dry white wine 12 black olives, stone removed 40g shelled pistachios chopped parsley and fresh thyme ½ a pomegranate 40g toasted breadcrumbs to top

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1. Prepare a large pot of salted

4. Evaporate the wine and add the

water to cook the pasta in.

chopped olives, pistachios and herbs.

The sauce should be a bit dry.

2. Heat some olive oil in large pan.

Add the chopped onion and garlic.

Stir fry for 4 minutes to soften and colour only slightly. Add the quail, season, and fry for a few minutes before adding the wine.

5. When the pasta is al dente, drain it

3. Meanwhile, add the pasta to the pot.

arils and toasted breadcrumbs.

and add the sauce at once with a ladle of the cooking water. Cook on high heat for 3 minutes to reduce slightly.

6. Serve topped with the pomegranate

Trade Enquiries: Red October Co. Ltd

Tel: 2147 0400 Email: info@redoct.net

/RedOctoberMalta

T&F AUTUMN

Porcini mushroom soup A warming soup is always welcome at this time of the year, and this one is ideal with its delicate scents of autumn. Being so easy to make is just another bonus.

SERVES 4

250g frozen porcini mushrooms (do not try to make this with dried porcini) 1 clove garlic, peeled and chopped extra virgin olive oil 100g chopped onion 100g chopped tomatoes 170g peeled and diced potatoes 100g zucchini, diced 70g celery, chopped fresh thyme, marjoram and parsley 2 litres chicken or vegetable stock salt and pepper

1. Heat 2 tablespoons extra virgin

olive oil in a pan. Add the defrosted porcini and garlic. Season lightly and fry for 5 minutes. Keep aside for later.

2. In a large deep pot heat some olive

oil, add the onion and stir fry for 5 minutes to soften. Next, add the rest of the vegetables and herbs.

3. Add the stock. Bring to the boil

and simmer for 20 minutes till the potatoes are just tender.

4. Add the fried porcini and cook

for a further 10 minutes. Check seasoning before serving.

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T&F AUTUMN

Vopi baked on fresh pine leaves Vopi (bogue) are such an undervalued fish, sustainable, tasty, nutritious and cheap. The only thing is that they do not keep too well so should be eaten when very fresh. Serving them on pine needles is fun. We were lucky to find large vopi for the photoshoot so one per person was enough. Normally a portion would be three fish per person.

lemon fresh pine needles, washed extra virgin olive oil salt and pepper toasted pine nuts to serve

1. Wash the cleaned and scaled

fish. Pat dry. Season the belly with salt and pepper.

2. Slice the lemon.

3. Heat oven to 190C 4. Place a bunch of clean pine needles

into a baking dish. Place the fish on them and distribute the lemon slices evenly around. Drizzle with extra virgin olive oil. Cover lightly with more pine needles.

5. Sprinkle with a few drops of water,

then place into the oven and bake till cooked. Smaller fish should need about 15 minutes while the ones I used took 22 minutes. Serve at once.

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AUTUMN T&F

Pumpkin gnocchi on a mascarpone and parmesan sauce

The quintessential November vegetable must be pumpkin, so we had to include one recipe using it.

SERVES 6

SAUCE

600g peeled pumpkin • 1 cup ricotta cheese • 370g plain flour 2 tablespoons grated parmesan cheese • 2 eggs 1 teaspoon freshly grated nutmeg • salt and pepper

30g butter • 2 shallots, peeled and finely chopped 350g mascarpone • 120ml cream • 50g parmesan salt and pepper 8 parsley

1. Cut the pumpkin into chunks and steam till tender.

1. Melt the butter in a saucepan. Add the

Remove from the steamer and drain very well till cool. Place into a clean cloth and squeeze out as much moisture as you can. Transfer to a large bowl.

shallots and cook gently for 5 minutes.

2. Add the ricotta and sift the flour over it. Mix in gently.

3. Add the parmesan, the nutmeg and 1 of the eggs. Season

and mix well. You have to use your better judgement here as sometimes one egg is enough to bind the mixture. It should be a slightly firm dough. Should you think more moisture is needed, add just a little of the second egg.

4. Place the dough onto a floured work surface and cut it

2. Add the mascarpone and cream and mix very well

before adding the parmesan and seasoning.

3. Simmer gently till smooth. Finish off

with some chopped parsley.

4. Cook the gnocchi in salted, just boiling water till they rise

to the surface, then remove them using a slotted spoon.

5. Serve the gnocchi on the sauce. We garnished

these with fried sweet potato nests.

into 4. Roll out into long log shapes then use a knife to cut into gnocchi. Store the cut dough on floured trays.

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T&F AUTUMN

Ryan’s Cassoulet A true cassoulet, while fun to make, might be a bit too much work for many homecooks, so I prepared a simpler version here. The tastes are still there but there is much less fussing around. I replaced the duck with chicken, and used Maltese sauage.

SERVES 6

2 tablespoons butter 250g pancetta, cubed 1 large onion, peeled and chopped 4 cloves garlic, peeled and chopped 2 large carrots, peeled and diced 6 boneless chicken thighs, halved salt and pepper 6 Maltese sausages, halved 2 tins butter beans 300ml stock 2 tablespoons tomato purĂŠe 400g fresh tomatoes, chopped 4 fresh bay leaves fresh thyme sprigs salt and pepper 100g coarse bread crumbs

1. Melt half the butter in a large non-

stick frying pan. Add the pancetta and cook till well browned. Remove the pancetta from the pan, leaving the butter behind, and transfer it to a large oven-proof casserole dish.

2. Add the chopped onion, garlic

and carrots to the pan and cook for 5-8 minutes till coloured, then tip al the mix into the casserole dish.

3. Melt the rest of the butter in

the same pan and add the chicken.

Season and stir fry till browned all over. Transfer to the casserole dish.

4. Add the sausages to the frying

pan and cook till browned.

Add to the casserole dish.

5. Pour the stock into the pan. Bring

to boil and gently scrape any bits that might be stuck. Add the tomato paste and chopped tomatoes together with the herbs. Season and simmer for 5 minutes.

6. Drain the butter beans, rinse

and add to the casserole.

7. Empty the frying pan into the

casserole. Mix everything gently then coat thickly with the breadcrumbs.

Bake at 180C for 35-40 minutes till the top is browned well and crunchy.

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MAKE AHEAD T&F

BOTTLING

IT UP Christmas is a crazy time for many of us. With too many things going on, the more preparation we manage, the easier it all can be.

Some of these items can be used for Christmas lunch, or else packed into pretty jars and given as gifts.

Recipes and photography: Claire Borg

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T&F MAKE AHEAD

Plum and Pomegranate Chutney MAKES

5 JARS

1.2Kg red plums • 500ml fresh pomegranate juice 1 inch fresh ginger • 2 pieces fresh turmeric root 1 apple • 100g raisins • 1 teaspoon mustard powder ½ teaspoon ground cumin • 1 teaspoon cinnamon ½ teaspoon ground ginger • 1 tablespoon salt 1 teaspoon black pepper • 12 pods green cardamom 400ml red wine vinegar • 400g sugar

1. Dice the plums into small

pieces and place in a large bowl. Peel the apple and grate it into the same bowl.

2. Peel and grate the ginger

and the turmeric into the mix. It might be better to use gloves when handling turmeric, as it will probably stain your fingers.

3. Use a centrifugal juicer

to prepare 500 ml of fresh pomegranate juice.

4. Transfer the fruit mix into

a large heavy based pan.

Add the juice and all the remaining ingredients. Mix well and place on a high heat until the mixture comes to a boil. Stir well to make sure all the sugar has dissolved.

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5. Uncover the pot, lower

the heat, and let the pot simmer for around an hour.

Keep an eye on the mix and stir it frequently to ensure it does not stick or burn.

6. At this stage you need to

decide if to cook further, but it depends on the consistency.

Just remember that once cool, the mix will set more.

7. Pour the mixture into

hot sterilised jars and seal immediately.

8. Chutney should be stored

in a dark cupboard and rest for at least a month before opening. The flavours will mature beautifully. If sealed properly, the jars will keep for up to 3 years.

T&F MAKE AHEAD

This mincemeat is a twist on the traditional one, made with dried figs and whisky instead of brandy. I used my favourite Irish whisky to make this.

MAKES

4 JARS

2 pears 150g glace cherries 175g mixed peel 300g dried figs 200g sultanas 250g raisins 2 oranges 1 lemon 5 tablespoons brown sugar 300ml whisky 1 teaspoon cinnamon 1 teaspoon ground ginger ½ teaspoon ground nutmeg

1. For this recipe you need

a large glass or ceramic bowl (do not use a metal one).

2. Finely chop the cherries,

mixed peel, figs and pears and place into the bowl.

3. Add the finely grated

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zest of the lemon and oranges and the rest of the ingredients. Juice one of the oranges and add that too.

4. Mix well, cover with

cling film and rest for three days. Twice a day, give the mincemeat a good mix and cover again.

5. Spoon the mincemeat

into sterilised glass jars, and store in the fridge.

BIG

© 2018 McDonald's Corporation.

Rediscover Big.

BIG

ORIGINAL

BIG

SPICY BARBECUE

CHICKEN

BACON

All pictures shown are for illustration purpose only. Actual products may vary.

MAKE AHEAD T&F

Lemon Verbena Dried lemon verbena leaves alone make a beautiful infusion, the perfect hot drink for the colder months. Pick stems of lemon verbena and hang them up somewhere cool and dry. When the leaves are dry (they can take anything between 2 and 5 days), gently pick them off the stems and store them in an airtight container.

To make an infusion, pour freshly boiled water over 4-5 leaves in a cup or mug and steep for a few minutes.Â

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T&F MAKE AHEAD

Infused Gin Berry-infused gin will be fully ready in 3 to 4 weeks, but at 6 weeks the flavours are even deeper. The berries can then be served with ice cream, or just served in a gin and tonic. Blueberry lemon verbena gin is another great combination. Add a handful of dried verbena leaves to the blueberries before sealing the container.

4 punnets fresh blueberries 1 bottle gin

1. Rinse and drain the berries and put them in a large glass

jar big enough to hold both the gin and the berries.

2. Pour the gin over the berries, seal the jar and store it out

of direct sunlight. Leave it to infuse for at least one week.

3. For the first few days, gently shake the jar

to release any trapped air bubbles.

4. The infused gin can be used after a week, but

can also be left to mature for longer.

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Villa Necchi Campigilio - arenaimmagini.it 2014 © FAI - Fondo Ambiente Italiano

T&F DESIGN

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DESIGN T&F

Villa Necchi Campiglio, Milan - Giorgio Majno, photographer, 2008 Š FAI -Fondo Ambiente Italiano archive.

VILLA NECCHI CAMPIGLIO An icon of the glamorous social world in the interwar years, Villa Necchi was designed as a family home and built for entertaining.

Photos: courtesy of Fondo Ambiente Italiano

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T&F DESIGN

F

ilm fans will recognise Villa Necchi from “I Am Love,” Luca Guadagnino’s 2009 production starring Tilda Swinton as a Russian woman who married a wealthy industrialist from Lombardy. Despite the similarities of their family name, the fictitious Recchi family in the film bear no relation to the real life owners of the house.

Villa Necchi Campiglio - Photo: Giorgio Majno, 2008 © FAI - Fondo Ambiente Italiano

Villa Necchi Campiglio - Photo: arenaimmagini.it,2014 © FAI - Fondo Ambiente Italiano

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DESIGN T&F

Luxurious details are visible in every room, from the richness of the wood, to the marble of the floors and the black crystal of the bathroom doors.

Villa Necchi Campiglio © Giorgio Majno, photographer.

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Villa Necchi Campiglio - Giorgio Majno, 2008 © FAI - Fondo Ambiente Italiano

S

isters Gigina and Nedda Necchi’s wealth was generated by the widespread demand for the cast iron and enameled domestic sewing machines that bore their family name, and from the successful enterprise Nedda’s husband Angelo Campiglio ran with his father-in-law. The family’s wealth enabled their move from Pavia to the social whirl of Milan, where they built, to a design by Piero Portaluppi, a house that lent itself to elegant parties and entertaining on a grand scale.

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Villa Necchi Campiglio - arenaimmagini.it, 2014 © FAI - Fondo Ambiente Italiano

Villa Necchi Campiglio - Giorgio Majno, 2008 © FAI - Fondo Ambiente Italiano

Villa Necchi Campiglio - Giorgio Majno, 2008 © FAI - Fondo Ambiente Italiano

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T&F DESIGN

Villa Necchi Campiglio - arenaimmagini.it,2014 © FAI - Fondo Ambiente Italiano

T

he house was designed as a total work of art, reflecting the contemporary design trends of the time – Italian rationalism, Fascist architecture, and Art Deco. Built from 1932 to 1935, Villa Necchi sits like a marble block, surrounded by a tranquil garden. It was completed just before the outbreak of World War II, at a time when people still believed the future could be conquered.

Villa Necchi Campiglio - arenaimmagini.it,2014 © FAI - Fondo Ambiente Italiano

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Villa Necchi Campiglio - Giorgio Majno, 2008 © FAI - Fondo Ambiente Italiano

T&F DESIGN

T

here is none of the show of wealth one might expect. Villa Necchi’s soaring room heights with stucco ceilings, wooden floors and stolid sliding doors, convey grandeur without ostentation. Though no expense was spared in its design and construction, its luxury is understated, visible indoors in the detailing and perfection of the design, and more obviously in the outdoor areas which host a private tennis court and Milan’s first heated swimming pool.

Villa Necchi Campiglio, Milan Veranda - Photo by Giorgio Majno, photographer, 2008 © Archivio FAI - Fondo Ambiente Italiano

Villa Necchi Campiglio - arenaimmagini.it, 2014 © FAI - Fondo Ambiente Italiano

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THE POSSIBILITIES ARE ENDLESS WITH

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Mill Street , Qormi. Tel: 2546 3000

DESIGN T&F

L

Villa Necchi Campiglio - arenaimmagini.it, 2014 © FAI - Fondo Ambiente Italiano

uxurious details are visible in every room, from the richness of the wood, to the marble of the floors and the black crystal of the bathroom doors. Innovation is built into the design.

Central heating is concealed behind decorative grilles; intercoms enabled the family to communicate with staff throughout the house; dumbwaiters, installed out of sight, eased the burden on hard-working kitchen staff who had to cater for lavish parties the family frequently gave.

Villa Necchi Campiglio - Giorgio Majno, 2008 © FAI - Fondo Ambiente Italiano

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T&F DESIGN

Villa Necchi Campiglio - arenaimmagini.it, 2014 © FAI - Fondo Ambiente Italiano

Villa Necchi Campiglio - Giorgio Majno, 2008 © FAI - Fondo Ambiente Italiano

T

he generously proportioned villa is built on two levels. On the upper floor, where sisters Nedda and Gigina each had their own apartments, three bedrooms and bathrooms lead off from a corridor of closets. On the lower level, expansive reception areas include the winter garden, a glass panelled room running half the length of the house which overlooks the garden. This is where a guest is likely to have sat when first visiting Villa Necchi, next to a side table made of solid lapis lazuli looking out at the greenery, insulated from the wind and noise by the double paned windows.

This is where a guest is likely to have sat when first visiting Villa Necchi, next to a side table made of solid lapis lazuli looking out at the greenery.

Villa Necchi Campiglio - Giorgio Majno, 2008 © FAI - Fondo Ambiente Italiano

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DESIGN T&F

Villa Necchi Campiglio - arenaimmagini.it, 2014 © FAI - Fondo Ambiente Italiano

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T&F DESIGN

I

Villa Necchi Campiglio - arenaimmagini.it, 2014 © FAI - Fondo Ambiente Italiano

n 1943, the house became the headquar ters of the Fascist Republican Party, while the family moved to the countryside. The house was then occupied by the British and then functioned as a consulate of the Netherlands. It only became a family home again in the 1950s. Tomaso Buzzi was engaged to update the interiors and furniture, bringing in elements of the classical style of 19th century décor which had become fashionable at the time. Buzzi’s additions stand out in the context of Villa Necchi’s austere design – ornate fireplaces, wood panelling, carpets and tapestries, and antique furnishings.

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T&F DESIGN

Villa Necchi Campiglio - arenaimmagini.it, 2014 © FAI - Fondo Ambiente Italiano

T Villa Necchi Campiglio - arenaimmagini.it, 2014 © FAI - Fondo Ambiente Italiano

oday’s visitors are able to see how the house functioned.

The warren of servant stairways, kitchens and pantries, and service areas which kept the Necchi and Necchi-Campiglio social life in the reception halls, winter garden, and outdoor areas flowing smoothly. Villa Necchi may have been built with an eye to the future, but running it took a lot of behind the scenes effort, in the way historic houses have always done.

Villa Necchi Campiglio - Giorgio Majno,2008 © FAI - Fondo Ambiente Italiano

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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 PROMOTION

Elektra... Built Around your Needs Elektra Ltd imports and distributes electrical equipment and light fittings for residential and commercial spaces. The company provides a vast selection of products and solutions together with knowledge and expertise that comes from over 40 years of experience within the industry.

O

ver the years Elektra has established its growth based on continuous investment in facilities, systems and highly trained sales and technical personnel. At Elektra, interior designers and sales personnel help customers turn a house into a home by providing the right assistance on high quality light fittings and wiring accessories.

Elektra personnel also provide the right assistance to architects and designers while selecting fittings for commercial spaces. Elektra Ltd is proud to represent high-quality world-renowned brands such as Legrand and Schneider Electric, both equally competent in cable management, power distribution, wiring devices and automation.

In the lighting section brands include FLOS, Artemide, Davide Groppi, DeltaLight, Toscot, Roger Pradier, Bega and others, catering for different types of domestic and commercial interior design.

With ever-improving technological advances, these quality brands help keep Malta in line with global developments. Elektra’s goal is customer satisfaction as this helps build strong reliable relationships with customers.

Elektra Ltd. is proud of its comprehensive portfolio of projects which conveys the use of optimum quality products and solutions in the electrical and lighting industry. Success is visible across the board, from domestic and small-scale commercial projects to industrial ones.

Elektra Ltd., Mill Street, Qormi • Tel: 2546 3000 • info@elektra.com.mt • www.elektra.com.mt

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Mill Street, Qormi | 2546 3000 | elektra.com.mt | info@elektra.com.mt

T&F PROMOTION

INFINITY The Engineered Surface New brand alert at Halmann Vella A new generation of slabs that are a perfect balance of aesthetics and functionality. Infinity slabs are the result of a combination of smart technology, high quality raw materials, and a deep culture in surface design.

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PROMOTION T&F

Halmann Vella has added a new brand to its range and is now the local exclusive supplier of Infinity: The Engineered Surface. Infinity specialises in the production of high performance slabs in porcelain stoneware up to a maximum measurement of 1620Ă—3240 mm.

The slabs are composed exclusively of natural minerals and raw materials from controlled and certified quarries.

The range includes marble looking materials, as well as cement-look, woodlook, metallic finish and a classic, solid white, in various textures. It is currently available at a thickness of 12mm and will soon be available at a 2cm thickness as well.

Infinity surfaces are ideal for a number of applications, such as kitchen tops due to their various benefits. The

surface is acid, heat and scratch resistant.

It is also a waterproof surface which is very hygienic and easy to clean.

Infinity is part of the Gruppo Concorde, the largest Italian manufacturer of wall and floor coverings, which has been in the industry for over 50 years. All Infinity products are made in Italy.

Infinity is available exclusively at Halmann Vella, Mosta Road, Lija. Tel: 21433636 • Find out more on www.halmannvella.com

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Shop

Sicily with SendOn from

Shop from Sicily with SendOn Shop from Sicily and have your items delivered to Malta within an average of 5-7 days. A free of charge pickup service is also available for purchases within Catania, Sicily. www.maltapost.com/sendon terms and conditions apply.

ART NOUVEAU T&F

Alphonse Mucha- Rêverie 1897, colour lithograph, 72.7 x 55.2 cm Prague, Fondation Mucha © Mucha Trust 2018

THE MUSICALITY OF

Mucha In Alphonse Mucha’s work one finds the harmony and sweet mellifluousness of music, but also the liberty of a world far off from modernity, says Megan Mallia.

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T&F ART NOUVEAU

A

lphonse Mucha began painting about a decade before the art movement with which he was to become synonymous, Art Nouveau, took root. He was born in Czechoslovakia and raised in a time of two powerful cultural forces – the Catholic Church and the Slavs’ desire for independence from the Austrian Empire. It was a baroque fresco in a little church in Mucha’s hometown that first made the young Czech aware of his interest in art. Eventually, his passion for art took him to Vienna, where he become an apprentice scenery painter with a theatre design company.

In the Austrian capital, with art and culture swirling around him, Mucha’s love for painting grew. He spent his days wandering through the art galleries and contemporary art exhibitions and his evenings attending art classes, learning about and admiring the work of artists such as Hans Makart. The path of the young artist’s life was interrupted by a fire which destroyed Vienna’s Ring Theatre, one of the most important clients of the company which employed him. Suffering great financial loss as a result, the company was forced to dismiss many of its staff, the young Mucha among them.

Having to leave Vienna, Mucha moved to Mikulov, a small town in South Moravia. To support himself, he painted portraits of local society figures, which attracted the attention of Count Eduard Khuen Belasi and led to two of Mucha’s first major commissions. The Count hired Mucha to paint murals inside his main residence, Emmahof Castle, which led to a commission to create a similar scheme at Gandegg Castle in Tyrol. The double commission was to be a turning point in the artist’s career

Above: Alphonse Mucha - Gismonda 1894, colour lithograph, 216 x 74.2 cm.

Prague, Fondation Mucha © Mucha Trust 2018

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Right: Alphonse Mucha – Packaging for «Savon Mucha violette» 1906, colour lithograph, 31 x 18 cm, Prague, Fondation Mucha. © Mucha Trust 2018

T&F ART NOUVEAU

W

ith the financial support of the ‘great moral authority’, as he later wrote of Count Khuen Belasi, Mucha travelled to Munich and Paris, fulfilling his wish to be exposed to various forms of formal art training. In the company of the Count, the artist also toured Italy, visiting Venice, Florence, Bologna and Milan. While training in fine art in Munich, Mucha continued working as an illustrator, most notably for a magazine titled ‘Krokodil’. It was here that he developed his distinctive calligraphic style.

But what of Alphonse Mucha’s distinct and elegant Art Nouveau works? In 1888, with Count Belasi’s support, Mucha moved to Paris, where he later enrolled at the Académie Julian and then at the Académie Colarossi. At the time, artists like Vuillard and Bonnard were emerging and growing in prominence, and developing new ideas about what art could do and how it was perceived. The pursuit of art began to be regarded as a way of revealing greater mysteries about the world, but simultaneously it was also evolving into something that could be incorporated into everyday life and objects: Art Nouveau – ‘new art’ – which began to emerge in 1890 and heavily influenced Alphonse Mucha.

The Art Nouveau movement was characterised by an attempt to modernise design and escape the previously popular eclectic historical styles. It sought to rid the art world of the traditional

hierarchy within the arts, where painting and sculpting, among other forms of the so-called liberal arts, were viewed as superior to the decorative arts of craftsmanship.

In Art Nouveau the linear contours of a work were more important than colour, so the palette was usually based on muted hues such as powder blues, hazel browns, gentle yellows and soft greens. Mucha, like many Art Nouveau artists, sought inspiration in both organic and geometric forms, letting his designs flow in a river of sinuous lines that represented and derived from the natural forms of blossoming plants and deep-sea organisms.

Following this style, Mucha’s works were windows into a world of elegance and harmony, away from the clutter of real life, as they still are today.

The artist made a name for himself in 1894 when he designed the theatre poster for Gismonda, featuring the internationally famous actress Sara Bernhardt. The poster was captivating and Mucha quickly became known and his work admired. Mucha’s poster departed from traditional poster design in that it was long and narrow in shape, its colours were subtle pastels, and a string of typography formed a halo around the female figure’s head.

The Parisian public loved it so much that some took razors to the hoardings and stole the posters.

Above: Alphonse Mucha – Study for Slav Epic (cycle n°6): crowning of Serb Tsar Stepan Dusan as Roman Emperor of the East c.1923.24, Pen, ink and watercolour on paper, 44 x 39 cm. Prague, Fondation Mucha. © Mucha Trust 2018 Left: Alphonse Mucha Femme à la marguerite 1900, cloth, printed velvet, 60 x 78.5cm. Prague, Fondation Mucha. © Mucha Trust 2018 Alphonse Mucha - Les Saisons : l’hiver 1896, part of a series of four decorative panels, colour lithograph, 103 x 54 cm, Prague, Fondation Mucha. © Mucha Trust 2018

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NOW ALSO OPEN ON SUNDAYS & PUBLIC HOLIDAYS FROM 10AM TO 5PM

ART NOUVEAU T&F

O

ne theme that is particularly predominant in Mucha’s work, as in Art Nouveau generally, is femininity. Along with his peers, Mucha kept his focus on the femme nouvelle, the ‘new woman’ who opposed conventional ideas of what made a woman and how she should act. The women Mucha painted seemed regal and yet unassuming, strong and yet gentle. Their long, flowing hair swirled with their dresses as if they were one with nature, like nymphs from classical antiquity. By portraying the femme nouvelle in his designs for theatre posters, cigarette papers and other everyday objects, Mucha challenged an over-industrialised world that was male-dominated EXHIBITION and introduced the idea of Wander through an exhibition femininity as strength rather of Alphonse Mucha’s work than as the terribly mistaken at Musée du Luxembourg belief that it was actually a in Paris. The exhibition is weakness. organised by the Réunion des The artist’s work is now Musées nationaux - Grand instantly recognisable, even Palais in co-production with if you are unable to name the Arthemisia and the Mucha artist himself. The harmony Foundation of Prague. and liberty of Mucha’s lines and the lightness of his Alphonse Mucha is open palette are identifiable even till 27 January 2019 all at a quick glance. In his work week from 10.30am to 7pm. one finds the harmony and From 12 November to 17 sweet mellifluousness of December, on Mondays and music, but also the liberty Fridays, the exhibition will of a world far off from remain open until 10pm. modernity. n

Above: Alphonse Mucha - Les Saisons: l’été 1896, part of a series of 4 decorative panels, colour lithograph, 103 x 54 cm, Prague, Fondation Mucha. © Mucha Trust 2018 Right: Alphonse Mucha – Interior of Georges Fouquet boutique: design for a fireplace and statuette, mirror and ornamental wall details. c.1900, pencil, ink, watercolour on paper, 65 x 48 cm, Prague, Fondation Mucha. © Mucha Trust 2018

Alphonse Mucha - Le zodiaque 1896, colour lithograph, 65.7 x 48.2 cm Prague, Fondation Mucha © Mucha Trust 2018

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INTERIOR DECORATION T&F

MANOR When an ex-patriate family engaged designers in Malta to redecorate their flat in Valletta, they liked the result so much that they asked the team to redesign their home in London.

Interior design: Paul Camilleri and the Camilleri Paris Mode project team Photography: Stephanie Galea

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The London home is a scheduled building in a crescent of late nineteenth century stucco-fronted houses. Strict planning and conservation rules mean that it is not possible to make major changes to the structure and detailing of the house. Designers had to work creatively with colour and texture to create a new look with a different sense of space while incorporating the existing fittings and the owners’ collection of art and antiques.

The project seems to have worked like a dream, with one meeting on site in London and another in Malta, followed by a flurry of creative work to design and install the look the home has today. Much of the design work focused on the sitting and dining areas and the main bedroom. The kitchen design was lightly refurbished to soften its look, and the entrance and hallway were largely left untouched.

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arker paint colours are often shunned in favour of lighter, neutral tones, for fear that they make a space look small and gloomy. In the sitting and dining area, the original light-coloured walls were repainted in Farrow & Ball's Inchyra Blue. The rich hue has the surprising effect of pulling the various spaces together, creating a feeling of intimacy without shrinking the volume, while acting as a foil for the home owners’ collection of antiques, paintings and furnishings. In the sitting and dining areas, the fitted carpets were removed and replaced with solid oak parquet (Element 7) laid out in a classic herringbone pattern. The light colour of the parquet floor broadens the area, giving it an elegant feel that looks fresh in hot weather and visually warm when it’s cold and grey outside.

The original seating was replaced with an ivory-coloured sofa by Meridiani upholstered in linen by Pierre Frey, elegantly upright but deep enough to lounge in, and armchairs by Meridiani upholstered in amber-coloured velvet by Lizzo with cushions in a honeycomb pattern which brings a subtle touch of nature into the room.

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BOV HOME LOANS

buying your new home?

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Looking for a new property? Bank of Valletta can assist you with a home loan built around your personal financial situation.

All loans are subject to normal bank lending criteria and final approval from the Bank. The term of the loan must not go beyond retirement age.

More information is available from www.bov.com or contact 2131 2020.

Issued by Bank of Valletta p.l.c., 58, Triq San Ĺťakkarija, Il-Belt Valletta VLT 1130 Bank of Valletta p.l.c. is a public limited company regulated by the MFSA and is licensed to carry out the business of banking in terms of the Banking Act (Cap. 371 of the Laws of Malta).

T&F INTERIOR DECORATION

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he oval coffee table with a brass surround and a marble top in Calacatta Oro inspired the shape of the custommade rug. Both pieces soften the rigid lines of the room, providing a focal point within the seating area. The rug was designed by Katherine Richards of Katherine Richards Rugs, a friend of the homeowners. The oval shape echoes the contours of the table and was designed with colours picked out from the room. The antiques were already part of the owners’ collection and the redesign was planned to integrate them into the interior’s eclectic new look.

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he fabrics for the soft furnishings were chosen by the designers to complement the colour scheme of the rooms. The antique dining chairs were reupholstered in a colourful fabric with a peacock-tail design motif (Pavone by Rubelli). Sofa cushions are in fabrics by Lizzo. All the curtains and cushions were made in Malta and shipped to London.

Doors were repainted to complement the room colours and none of the fittings were replaced or removed. The feather lamp from A Modern Grand Tour at Aynhoe Park provides an exotic touch that is both contemporary and historic, recalling the days of the grand tour.

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n the main bedroom, most of the design work is new. Wallpaper, curtains, and cushions were chosen to give the room a contemporary classic look. The carpentry was custom-made. In the kitchen, the overhead light was replaced with a pendant lamp in a contemporary design (Cosmos by Vibia). The original seating was replaced with Lloyd Loom chairs, traditionally made in woven paper by Vincent Shepphard, a Belgian company. Lloyd Loom takes its name from the American entrepreneur Marshall Burns Lloyd who responded to a rattan shortage in the early 1900s by inventing a loom that could weave paper into reinforced furniture fabric. In the well-lit kitchen with a view over the communal garden, the woven seating creates a relaxed outdoor feel.

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

T&F TRENDS

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5 1. You invest. We do the rest. Earn a 0.5% bonus on investments moved to MeDirect, as part of the bank’s asset transfer promotion. This will give customers a 0.5% bonus on the value of investment securities transferred to MeDirect, by the 30th November, 2018. In addition, MeDirect will refund third party transfer fees of up to 0.5% of the value of investments transferred. Both the bonus and refund will be paid by the 31st December, 2018, making for a rewarding end-of-year gift. Contact MeDirect on 2557 4400 or info@medirect.com.mt to set up an appointment. For more information about the promotion, read the ‘Terms and Conditions of the 0.5% Asset Transfer Promotion’ on the MeDirect website. MeDirect Bank (Malta) plc, company registration number C34125, is licensed by the Malta Financial Services Authority under the Banking Act (Cap. 371) and the Investment Services Act (Cap. 370).

2. Shop from Sicily with SendOn. SendOn is now operating from the popular Italian island of Sicily. This newly launched hub in Catania offers customers the possibility of shipping their online purchases to Malta within 5/7 working days. MaltaPost has also introduced a pick-up service within its SendOn brand. SendOn Pick up offers buyers the possibility of purchasing products from retailers in Catania that do not offer a delivery service or who charge premium prices for delivery.

Visit www.maltapost.com/sendon for more information.

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3. The lawyer’s or banker’s desk lamp is a true classic which has stood the test of time. Available in the classic brass or bronze base, but also remodelled with a chrome base for an updated look, this lamp includes a blown glass diffuser. It is ideal as a graduation gift for a budding professional. Available at ESS Ltd. ESS Building, Triq San Gwakkin, Mriehel. T: 2125 777, W: www.ess.com.mt E: info@ess.com.mt.

4. 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. T: 21225241, dine@ phoeniciamalta.com, www.phoeniciamalta.com 5. Edelpilz is a German blue vein cheese made from cow’s milk similar to Danish Blue. It’s a semi-hard cheese with a soft rind, sometimes known as German Blue. It has a subtle spiciness, and tastes strong when consumed in a big bite. It has a fat content of 22%, and is made through a 100% natural production process with no preservatives. Trade enquiries: Attard & Co. Food Ltd. T: 2123 7555, facebook.com/attardcofood

6. Marolo has been making grappa from the most noble vineyards in Piedmont since 1977. This ‘Apres’ grappa di Moscato is born from a passion for ageing in barriques previously used for the wine ‘Moscato di Pantelleria’, giving it interesting and unique characteristics –intense flavour with scents of vanilla, almond, liquorice, cocoa, tobacco and leather – making it harmonious, complete and elegant on the whole. Trade enquiries: Attard & Co. Food Ltd. T: 2123 7555, facebook.com/attardcowines 7. Delicata has released the 2017 vintage of the mono-varietal Cabernet Sauvignon and the blend of Shiraz and Cabernet, which are two wines in the winery’s flagship Grand Vin de Hauteville range.

Grand Vin de Hauteville is a multiple award-winning D.O.K. Malta wine brand. The 2017 vintage is also suitable to drink if you wish to stay vegan or vegetarian. www.delicata.com 8. This Christmas, experience timeless elegance at Ta’ Marija. Awarded for over a decade as the Best Maltese Food Restaurant, Ta’ Marija is ideal to meet up with work colleagues, family or friends to enjoy a festive feast. Combining delicious food and drink with a friendly atmosphere and varied entertainment line-up, Ta’ Marija has everything you need for a unique dining experience. All-inclusive extravaganzas at €27.50 per person on Saturdays and Sundays, and Folklore Dinner Shows every Friday and Wednesday. Ta’ Marija’s festivities line-up promises the perfect place to enjoy a festive meal for good value for money.

Ta’ Marija, Restaurant, Constitution Road, Mosta. www.tamarija.com, T: 2143 4444.

INFORMATION T&F

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In Malta, DOK and IĠT wines must follow rules defined in the Wine Act and its subsidiary legislation which establish vinification protocols. The clearly set parameters for the fundamental step in wine-making guarantee the quality of DOK or IĠT wines.

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9. Casino Maltese, Malta’s Most Exclusive Club.

Having stood the test of time, the glamorous Casino Maltese stands proudly on Valletta’s main street and tells a tale of incredible times gone by. Decked out with crystal chandeliers, parquet flooring, antique furniture and paintings, this spectacular location offers prestige, class and versatility. Originally built to serve as a treasury for the Knights of the Order of St John of Jerusalem, this beautiful venue retains most of its original 16th century features, including a grand staircase, beautiful halls and an imposing ballroom, all at your disposal. To view this venue, please get in touch at corporate@corinthiacaterers.com 10. RIPASSA - VALPOLICELLA D.O.C. SUPERIORE. For generations the Zenato family has perfected traditional Veronese winemaking methods to create their exclusive Ripassa. This wine is closely connected to the greatest wine of Valpolicella: Amarone. The grapes are dried carefully to yield the rich flavours of the Amarone. After the first pass fermentation, a second fermentation increases the alcoholic content. The fruit is put in contact with select Valpolicella wine which becomes richer in colour, bouquet and body.

This creates the unique and intense deep ruby red Ripassa which pairs well with game dishes, grilled meat and roasts, salami and aged cheeses.

Distributed by Red October Co. Ltd., Facebook: RedOctoberMalta, www.redoctobermalta.com

Vinification protocols: ensuring quality standards of DOK and IĠT wines.

11. Meridiana Wine Estate is spread over 19 hectares and is situated in Ta’ Qali. Almost all of the 140,000 bottles of D.O.K. wines produced annually are sold in Malta.

Meridiana’s wine selection includes Isis Chardonnay, Astarte Vermentino, Melqart Cabernet Sauvignon / Merlot, Bel Syrah, Nexus Merlot and Celsius Cabernet Sauvignon Reserve. The Fenici range is made of a White, a Rose and a Red, three lovely easy to drink wines which, apart from Meridiana’s renowned quality, also offer great value for money. www.meridiana.com.mt Trade Enquiries: S Rausi Trading – info@srausi.com T: 21330447

Oenological practices permissible within the EU are clearly defined.

Wine is certified as GI only if it strictly adheres to such standards.

To avoid any fraudulent declaration by any producer, the actual weight of grapes that reaches the winery is recorded at the stage of vinification. This is essential in ensuring what is known as full traceability of GI wines as it provides assurance that all GI wine originated from grapes harvested according to its production protocol and within a specific region.

Officers from the Agriculture Directorate are allowed to access wineries to take samples and ensure that the quality of the grapes delivered to the winery respects the standards of a GI wine.

The production protocol for GI wines establishes the vinification, ageing and bottling which must be carried out within a specific territory, this being the most important part of the process. The protocol also establishes those methods of grape processing that are permissible for a particular GI wine. It is only through these standards that particular denominations may be used in the subsequent labelling of the wine.

During this time, various controls are carried out by the Agriculture Directorate. To ensure the highest standards for DOK and IĠT wines in Malta, this often takes the form of physical checks in the wineries to ensure strict adherence to production protocols.

12. Dorset Cereals believe in starting the day with a really good breakfast and all their muesli and granola recipes are created in picturesque Poundbury, West Dorset. Dorset Cereals balance and blend the best possible ingredients carefully to make sure that recipes are packed full of fruit, nuts and seeds, making cereals that will brighten up your day, and pop a real spring in your step.

13. Farsons Gold Label Pale Ale is an all-malt pale ale brewed using two different types of malt and hopped using a special blend of five different hop varieties, which together give this beer its characteristic and unique hoppy flavour profile. The overall result is an innovative combination of the hoppy basic notes with exclusively fruity characteristics. Dominant hints of apricot, passionfruit and red berries, coupled with a touch of grapefruit, complement a very pleasant malt character with hints of biscuit flavour in the after-taste.

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T&F LAST LOOK

Fruit of hospitality On the second voyage to the New World in 1493, Christopher Columbus and his crew encountered a fruit which they had never seen before. One of them described it as being “in the shape of a pine cone, twice as big, which fruit is excellent and it can be cut with a knife, like a turnip and it seems to be wholesome.” Its resemblance to a pine cone gave rise to the fruit’s English name of pineapple, while its Latin name Ananas comes from the word nana, which was the indigenous Caribbean people’s name for the plant. People in the region at the time valued the fruit highly, placing it outside their homes to welcome visitors. Later, Europeans adopted this habit and began to use the pineapple motif in stone and wooden carvings on gateposts and doorways.

Up until the 20th century, ships brought to Europe pineapple flesh that had been preserved at source in the Caribbean.

These expensive sweetmeats were chunks of pineapple, candied, glazed and packed in sugar. Only the speediest clippers, backed by fortuitous winds, could deliver ripe pineapples to the ports of Europe and North America, where a hostess’s ability to obtain a pineapple for an important party said as much about her financial status as it did about her resourcefulness.

So expensive were pineapples that confectioners sometimes rented them to hostesses for the evening and the hostess would go to great lengths to conceal the fact that her pineapple was rented.

The Christmas issue of will be out on 2nd December 2018 with The Malta Independent on Sunday.

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

#WeAreOrange Follow our story

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