FIRST December 2023

ISSUE 348 DECEMBER 2023

A CAPSULE OF THE WORLD

“God bless us, every one!”

CHARLES DICKENS, A CHRISTMAS CAROL

EDITORIAL “It’s all a question of imagination.

Our responsibility begins with the power to imagine.”

HARUKI MURAKAMI

A CHRISTMAS CAROL

GOD BLESS US, EVERY ONE!

“S

crooge was better than his word. He did it all, and infinitely more; and to Tiny Tim, who did not die, he was a second father. He became as good a friend, as good a master, and as good a man, as the good old city knew, or any other good old city, town, or borough, in the good old world.

Some people laughed to see the alteration in him, but he let them laugh, and little heeded them; for he was wise enough to know that nothing ever happened on this globe, for good, at which some people did not have their fill of laughter in the outset; and knowing that such as these would be blind anyway, he thought it quite as well that they should wrinkle up their eyes in grins, as have the malady in less attractive forms. His own heart laughed: and that was quite enough for him. He had no further intercourse with Spirits, but lived upon the Total Abstinence Principle, ever afterwards; and it was always said of him, that he knew how to keep Christmas well, if any man alive possessed the knowledge. May that be truly said of us, and all of us! And so, as Tiny Tim observed, God bless Us, Every One! ” Charles Dickens, A Christmas Carol

ON THE COVER: Duccio di Buoninsegna (active by 1278 - died 1318 Siena), Madonna and Child, date: ca. 1290-1300, tempera and gold on wood, 27.9 x 21 cm overall, with engaged frame. The Metropolitan Museum of Art, New York. THIS PAGE: The Borgund Stave Church, Norway, built from timber around the year 1200 with unique wooden joints and nails, and still in incredible condition today. Photography Mendhak.

CREATIVE DIRECTOR AND SALES MANAGER SEAN ELLUL SELLUL@INDEPENDENT.COM.MT DESIGNER CONRAD BONDIN CBONDIN@INDEPENDENT.COM.MT PRODUCTION MANAGER ANDRE CAMILLERI ACAMILLERI@INDEPENDENT.COM.MT PUBLISHER STANDARD PUBLICATIONS, STANDARD HOUSE, BIRKIKARA HILL, ST JULIAN’S. TEL: 00356 2134 5888, WEB: WWW.INDEPENDENT.COM.MT FACEBOOK FIRSTMAGAZINE INSTAGRAM FIRSTMAGAZINEMALTA PRINTER PRINT-IT. FIRST IS PUBLISHED AS A COMPLIMENTARY MAGAZINE WITH THE MALTA INDEPENDENT ON SUNDAY AND IS NOT TO BE SOLD SEPARATELY. NO PART OF THE PUBLICATION MAY BE REPRODUCED WITHOUT THE PRIOR AGREEMENT OF THE PUBLISHER. FIRST MAGAZINE SINCE 1993. Celebrating 30 Years. ISSUE NUMBER 348.

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CONTENTS

8

LA DOLCE VITA. Magic in Mallorca. Photograph © Belmond/ Tyson Sadlo.

47

EXCLUSIVE SERIES: THIS IS WINE. Christmas Reds. Maison Guigal’s Château d’Ampuis, nestled between the Rhône and the ancient Côte-Rôtie vineyards. Photograph courtesy E.Guigal.

THiS IS WiNE

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CONTENTS

33

59 MAXIMALIST INTERIORS.Photograph Douglas Friedman, courtesy Vendome Press.

MELITENSIA. Antoine Camilleri, Montmartre.

Photograph Joe P. Borg, courtesy Kite Group.

GASTRONOMY. Inside the Oldest Café in Paris.

Photograph courtesy Le Procope.

71 CONTENTS [ISSUE 348. DECEMBER 2023]

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76

Magic in Mallorca.

The beating heart of Deià – Belmond La Residencia.

Dementia and the Festive Season.

LA DOLCE VITA

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INTERIORS

HEALTH & WELLBEING

83

BAKING

Homemade Delights.

Baking over the Holidays.

Behind the Blue Door.

Inside Beauty Pioneer John Demsey’s Maximalist Mantra.

90

33

The Power of the Image.

The Isleworth Mona Lisa.

MELITENSIA

Artist Antoine Camilleri.

A World Within.

44

BEAUTY

Paris 1920s Art Deco Style.

CHANEL Holiday 2023 Collection.

ENIGMA

COCKTAILS. Puttin’ On The Ritz.

Spiced Up Cocktail Classics. Photograph Svitlana.

83

90

47

THIS IS WINE

This is Wine: Its Storied Place and Taste.

Christmas Reds.

59

GASTRONOMY

Inside the Oldest Café in Paris Le Procope – established in 1686.

71

COCKTAILS

Puttin’ On The Ritz.

Spiced Up Cocktail Classics.

ENIGMA. The Isleworth Mona Lisa.

Image Wikipedia Commons.

BAKING OVER THE HOLIDAYS. Photograph Diliara Garifullina

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LA DOLCE VITA

8

LA DOLCE VITA

“The Majorcan countryside is not at all a place to go in search of inspiration; but admirable for people whose minds already teem with ideas that need recording in absolute quiet.”

Robert Graves

MAGIC IN MALLORCA

THE BEATING HEART OF DEIÀ Nestled in the hillside village of Deià on the northwest coast of Mallorca, Belmond La Residencia embodies the sophisticated and relaxed charm that defines this enclave as “the other side” of the Balearic Islands. The distinctive honey stone buildings, adorned with terracotta roofs and green shutters, cascade down the hill in tiered terraces, surrounded by verdant trees and winding streets. With its appealing weather, it’s no surprise that Deià has become a haven for artists and the international elite. At the heart of this enchanting village sits Belmond La Residencia, the beating heart of Deià, offering a true escape in artistic surroundings. Surrounded by olive and citrus groves, the hotel provides breathtaking mountain and sea views. Home to a vast collection of artwork, both inside and throughout the gardens, it currently hosts the largest exhibition of Miró paintings in any hotel worldwide. Guests can also tap into their artistic potential with inhouse artists guiding them in developing sculpture and drawing skills.

Photography courtesy Belmond.

This page: Sail tour to discover the Mallorcan coast. Photograph © Belmond/ Tyson Sadlo.

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LA DOLCE VITA

S

ituated on the northwest coast of Mallorca, the charming coastal village of Deià stands out as one of the most picturesque on the island. Perched in a ravine at the base of Teix mountain, it offers captivating views of the Mediterranean below. Renowned for its allure, Deià has historically attracted prominent artists, writers, and creatives, including the celebrated writer Robert Graves – Deià also served as the creative haven where Andrew

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Lloyd Webber crafted some of his iconic Broadway musicals. The alluring landscape of Deià also served as the inspiration and backdrop for Helen Walsh’s acclaimed 2014 novel, The Lemon Grove, capturing the ruggedly seductive essence of this enchanting village.

A stone’s throw from the clear, blue Mediterranean Sea, the artists’ village of Deià and the towering Sierra de Tramuntana provide a truly stunning setting for Belmond La Residencia. The property is made up of

several historic buildings including two manor houses, dating from the 16th and 17th centuries, now conjoined to form the nucleus of the hotel, and a watchtower, thought to have been built by Cistercian monks in the 14th century to guard against pirate invasion. Lovingly restored and furnished with local antiques and fabrics, the property provides unsurpassed style and charm.

This page: Glimpse of Mallorcan coastline. Photograph © Belmond/ Tyson Sadlo.

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Above: The beautiful facade and flowered entrance of Belmond La Residencia.

Photograph © Belmond/ Tyson Sadlo. Right: The Designer Suite by Matthew Williamson oozes a rustic kind of decadence featuring Williamson’s lively trademark colours; modern yet playful designs, hand-drawn fauna and floral patterns and luxurious textures.

Photograph © Belmond/ Mattia Aquila.

T

here are just 71 guest rooms and suites and one private villa at this boutique hideaway. While no two are the same, each has been kept in a traditional Mallorcan style with a nod to rustic chic: all white walls, beamed ceilings and terracotta tiled floors with an abundance of rugs, antiques and artworks. In 2018 Belmond La Residencia unveiled the enchanting Suite, No. 67, created by acclaimed British fashion and interiors designer, Matthew Williamson. The one-of-a-kind space oozes a rustic kind of decadence featuring Williamson’s lively trademark colours; modern yet playful designs, handdrawn fauna and floral patterns and luxurious textures. While respecting the hotel’s identity and philosophy, the designer injected his own design DNA, enhancing Suite 67 with his interior magic and incredible details.

The hotel is cradled by UNESCO-protected countryside which entices hikers. At La Residencia you can even join the hotel’s beloved resident donkeys on a gentle trek, strolling among ancient olive trees, while breathing in intoxicating fragrances of flowers, lemons and herbs. Guests can also venture out on two wheels with a professional cyclist as a guide. Those in search of something a little more high octane should explore via vespa with a picnic basket in tow – you can ride along the winding roads to the pretty villages of Fornalutx, Soller and Valldemossa – where Chopin lived for many years – and the attractive marina of Port de Soller.

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LA DOLCE VITA

Above: The distinct and fabulous colour scheme in and outside the Designer Suite by Matthew Williamson invites contemporary travellers with a taste for heritage a space to relax, indulge, escape and dream. Photograph © Belmond/ Mattia Aquila. Below left: Exclusive Suite terrace. Photograph © Belmond/ Mattia Aquila. Below right: Exclusive Suite bedroom.

Photograph © Belmond/ Tyson Sadlo.

U

nder the steady hand of Chef Guillermo Mendez, who has been with the hotel for almost three decades, La Residencia champions both Mediterranean cuisine and wine from a burgeoning local scene. While the hotel’s fine-dining options include the romantic El Olivo set in a 17th-century olive mill, you can also choose to take it easy over tapas at Café Miró. Named after the celebrated Spanish artist, you’ll find 33 original paintings adorning the walls.

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LA DOLCE VITA

Above: View from the Presidential Suite. Photograph © Belmond/ Mattia Aquila.

Below: The historic Tower Suite housed in the ancient tower built in the 14th century by Cistercian monks, boasts 360-degree views of the Tramuntana Mountains stretching towards the sea. Photograph © Belmond/ Mattia Aquila. Right: The traditional Mallorcan tiled terrace of the Tower Suite offers breathtaking vistas and ample space to relax. Photograph © Belmond/ Mattia Aquila.

A

rt abounds in every corner here, and a bi-annual art competition supports emerging artisans from the community. Beyond the in-house gallery, there are over 750 original works by locals artists displayed across the rooms.

You can visit the studio of Alan Hydes, the hotel’s resident painter, for an art class – or alternatively create something threedimensional with resident sculptor Juan Waelder. The beautiful Balearics may have gained fame as a place for partygoers. But there’s another side to Mallorca – a side that’s altogether quieter and more sophisticated. Where late nights are traded for early mornings filled with salt water swims and hilltop hikes.

La Residencia is currently closed for the season, and will re-open on 26 March 2024.

ABOUT BELMOND: Belmond has been a pioneer of luxury travel for over 45 years with a portfolio of one-of-a-kind experiences in some of the world’s most inspiring destinations. Since the acquisition of the iconic Hotel Cipriani in Venice in 1976, Belmond has continued to perpetuate the legendary art of travel. Its portfolio extends across 24 countries with properties that include the illustrious Venice Simplon-Orient-Express train and Italian hideaways such as The Grand Hotel Timeo in Taormina.

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INTERIORS “Why do two colours, put one next to the other, sing? Can one really explain this? No.” PABLO PICASSO

This page: Second-floor atrium opening to the living room, Benjamin Moore, custom blue wall colour; David Hicks carpet pattern, reproduced by Stark in the colours of a pair of suede Louboutin boots.

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INTERIORS

THE DECOR OF ENTREPRENEUR JOHN DEMSEY’S SIX-STORY TOWNHOUSE ON THE UPPER EAST SIDE OF MANHATTAN, AN EXPLOSION OF COLOUR, PATTERN, AND ART

BEHIND THE BLUE

DOOR A MAXIMALIST MANTRA

The muted, understated exterior of this townhouse on a tree-lined New York City street belies the sumptuous feast for the eyes that hits you upon opening its blue front door. Every room of its five main floors has its own saturated colour scheme, David Hicks-inspired geometrically patterned rug, vibrant fabrics, new and vintage furniture, art and photographs covering walls, and sculptures and decorative objects topping tables and filling shelves. For the owner, John Demsey, the starting point was a pair of multicolored Louboutin boots, which inspired the palette of the living room rug.

Working with interior designer and friend Bibi Monnahan, he carefully chose and positioned each piece of furniture, work of art, and decorative object, and mounted his enormous photography collection. The result is a tour de force of maximalist design, now captured for all to see in Douglas Friedman’s luminous photographs and with journalist Alina Cho as our eyewitness guide in Behind the Blue Door, a new book published by Vendome Press.

Photography Douglas Friedman, courtesy Vendome Press.

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INTERIORS

Above: Fornasetti, geometrically patterned plates; Christian Liaigre, desk; India Mahdavi, pink Charlotte chair; Pucci, pillow; Fornasetti, stool; Curtis Jeré, Sputnik sculpture. Left: Vladimir Kagan, chair upholstered in Schumacher’s Robert Burns pattern; Prada, blue-green dog figurine; Richard Orlinski for Daum, blue glass panther

T

he decor of entrepreneur John Demsey’s six-story townhouse on the Upper East Side of Manhattan, is an explosion of colour, pattern, and art. Every room has its own saturated colour scheme, David Hicks– inspired geometrically patterned rug, vibrant fabrics, new and vintage furniture, walls lined with art and photographs, and sculpture and decorative pieces. “I’m constantly changing, one object comes in, something goes out, I rehang my photographs every four to six months, so it’s a process, it’s very organic”, he says in an interview on Good Day New York. “I actually started off as a minimalist. It’s hard to believe, but I find beauty in chaos. And to me maximalism is creativity without boundaries. And I love the idea of objects, and photographs, and furniture, and patterns and colour having conversations with each other.”

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INTERIORS

Above: 1st row, left: Patrick McMullan, Grace Jones; third from left: Roxanne Lowit, Yves Saint Laurent and Diana Vreeland; fourth from left: Ellen von Unwerth, Hollywood, 2011; 2nd row, centre: Harry Benson, Frank Sinatra and Mia Farrow at Truman Capote’s “Black and White” Ball at the Plaza Hotel, New York, 1966; 3rd row, centre: Rose Hartman, Bianca Jagger’s 30th Birthday Party at Studio 54, 1977; Willy Rizzo, couch; Vincenzo De Cotiis, coffee table; Campana Brothers for Louis Vuitton’s Objets Nomades collection, Merengue pouf; Christopher Kreiling, Philodendron Leaf Lounge Chair; Hervé Van der Straeten, red Epines 23 lamp. Below: Hazy Mae cookie jars, from left: Grace Jones, Jean-Michel Basquiat, Iris Apfel, Chaka Khan (black), Queen Elizabeth II, Ruth Bader Ginsburg, Chaka Khan (white), Cher, Audrey Hepburn; nesting dolls, sourced from Caviar Kaspia; Lladró, striped macaw; vintage Murano-glass parrots; Hugh Findletar, Flowerheadz vase; Richard Orlinski, white gorilla.

“W

elcome to Behind The Blue Door – the ultimate expression of my lifelong passion for art and design“, writes John Demsey, in the introduction to his new book. “I invite you to join me on a tour of my home, which represents and reflects my personal aesthetic – a maximalist mantra.”

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INTERIORS

Top left: William Klein, fashion photo; bottom left: William Klein, Nina + Simone, Piazza di Spagna, Rome, 1960; right: Inez & Vinoodh, Fashion Plate no.

12 (Fragments), 2021; Hermès, blue leather chair; Karl Springer, torch lamp.

Above: In front of fireplace: Stefan Rinck, Ballplayer #1, 2013; Massimiliano Pelletti, stratified-stone bust; Jeff Koons, Puppy (Vase), 1998. Left: Vincent Darré, Conversation chair; Maison Christian Dior, silver monkey; Warren Platner, side table.

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INTERIORS

“I

have worked in the fashion and beauty industries for decades, collaborating with some of the greatest entrepreneurs, creators, image makers, artists, and designers.

Like many people, I have often been misunderstood. In my professional life, I have always been a suit to the creatives and a creative to the suits. But I have been fortunate to have had so many people contribute to my success and support my point of view. You see, I am actually a very private person, an introvert with an irrepressible desire to see the beauty in everything, from the most mundane to the extraordinary.“

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INTERIORS

This page: Barware from Baccarat, Venini, and Steuben; decorative bust painted Yves Klein blue to match interior of barware cabinet; Kelly Wearstler, end table.

“M

y personal journey began in the Midwest. I am the son of stylish, remarkable parents. My dad, Joe, was an industrialist with a love of architecture and design, and my mother, Renée, is an artist and fashion force. Together they pushed me to step out of my comfort zone, be unique, and stand for something. I have had

26

many jobs and have lived in many homes. The evolution of my personal taste may not appeal to everyone, but my credo is a quest for continuous change and self-improvement, for fearless self-expression, for living life to the fullest. As a student of history, pop culture, and style, I have long been a champion of emerging talent – the unknown, unseen, and unheard.“

INTERIORS

This page: Powder room off library. Renée Demsey, painting of lady in red; Karl Springer, bench; Mia Fonssagrives-Solow, robot; Rafael Barrios, sculpture on vanity.

“I

hope this book will provide a peek behind the doors of my dreams and passions and at the same time be an inspiration for others to find and define their own path. Embracing the possible and exploring the extraordinary has been my North Star. My dear friend Bibi Monnahan, who has been my interior designer for thirty years, and I have traveled the globe and the internet in search of the bold, the unusual, and the unexpected. Recently, I have learned that doors sometimes close,

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but there is always another that opens. Behind every door, every room, every object, there is another story, another world to be discovered. Each room, each object, each photograph converses with all the others – and with the ages. A home, like a life, is an organic entity, constantly evolving and informed by the past and the future. It does not matter where you start in life; everyone can create their own canvas. Perception is reality. The best advice I have ever received is “You do you.” For me, that means imagination without guardrails. What does it mean for you?”

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INTERIORS

This page: Inside the library. Richard Bernstein, portrait of Diana Ross for the cover of the October 1981 issue of Interview; Sarah Faux, Blush, 2019 (painting above door); Willy Rizzo, Elsa Martinelli, 1967; Lalique, Baccarat, and Daum, animal figurines on shelf above door; Nymphenburg, owl to the left of photo of Elsa Martinelli; Ettore Sottsass, glass vases on far table.

A

BOUT THE AUTHOR. JOHN DEMSEY is a transformational business builder and prestige beauty pioneer who has led multiple luxury brands to unparalleled global success. Over his 30-year career at Estée Lauder Companies, he was instrumental in growing the company into a multibillion-dollar beauty icon across established and emerging markets. A career-long innovator and creative mentor, Demsey is known for forging some of the most successful artist and designer collaborations in the industry and supporting several philanthropic organizations helping animals, addressing food access challenges, promoting performing arts and fundraising for HIV and AIDS research, treatment and prevention. As a collector, he has discovered and long championed emerging artists.

ALINA CHO is an Emmy Award–winning contributor to CBS Sunday Morning, producer of the Netflix documentary on Martha Stewart, and host of

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The Atelier with Alina Cho, an interview series with fashion designers at the Metropolitan Museum of Art. For nearly a decade, Cho was a national correspondent for CNN, where she covered presidential politics and traveled twice to North Korea. She lives in New York.

DOUGLAS FRIEDMAN is a renowned fashion, portrait, and interiors photographer whose work has appeared in Architectural Digest, ELLE Decor, Veranda, Vogue, T Magazine, Vanity Fair, and countless other publications. He has had several exhibitions of his fine art photography. He lives in Marfa, Texas.

BEHIND THE BLUE DOOR by John Demsey.

Written by Alina Cho. Photography by Douglas Friedman. Published by Vendome Press. Hardcover with 3 gatefolds and die-cut slipcase. More than 300 colour photographs, 236 pages.

MELITENSIA

A WORLD WITHIN

ANTOINE CAMILLERI Artist Antoine Camilleri’s works are the product of their times as much as they rise above, or are plainly disregarding of, temporality. His are images that effortlessly embrace several dialectics, at times diametrically opposed. Such dialectics range from introverted musings about Camilleri’s country of origin to a flailing search into the geographical and the religious beyond; they go from the deeply personal to the universal and they span the distance between the spiritual and the sensual. Now the new book Antoine Camilleri, A World Within, edited by Christian Attard and published by Kite Group, offers an opportunity to see Camilleri from different perspectives, with insight into his works, methods, and ideas – lavishly illustrated with a large collection of his works, the book also includes a picture-biography, revealing his life from his early years, through his maturity, to old age, tracing family, friends, and places where he lived and worked. Camilleri had quite a magnetic personality and this more often than not comes through in photographs, perhaps captured in his haunted looks, nobly aquiline nose, and long fingers.

Photography courtesy Kite Group. Text extracted from Christian Attard’s talk at the launch of Antoine Camilleri, A World Within.

This page: Antoine Camilleri, Annunciation of the Virgin, 2001, chalk, flowers, seeds, clay and resin on wood, 60x30cm, private collection. Photo: Joe P. Borg

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MELITENSIA

“T

he first time I came to know of Antoine Camilleri was somewhere in the early nineties when our lecturer, now my friend, Lino Borg, took us to his Kantina studio, in Old Bakery Street, Valletta. It was an unforgettable experience.

The dark, meandering spaces of the Kantina, its walls covered with Antoine’s compelling images, were conducive to a spiritual experience. It almost felt like entering a sacred cave, a lost cavernous space, lost to space and time. And then the high priest himself entered, with his white, shoulder-length hair and his deep voice. And he talked to us, a class of teenagers, young university students, about his life and works.”

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MELITENSIA

This page: Antoine Camilleri, Study of a Female Nude, undated, pen on paper, 25x40cm, private collection. Photo: Andrew Zarb.

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MELITENSIA

“A

ntoine loved an audience and I, like most of us there on that day, was completely hooked. It felt that this is what art should be all about. Spiritual, experimental, immersive, religious, compelling, provocative, exciting. I still think of art along those terms. I still think that good art should have those characteristics. I was to visit the Kantina on another occasion or two and later I even managed to visit Antoine’s other studio, on the top floor of an old palatial residence in Zachary Street, Valletta.”

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This page: Antoine Camilleri, Street at Mdina, 1975, clay and resin on board, 60.5x45.5cm, private collection. Photo: Lisa Attard.

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“I

hope that this book Antoine Camilleri – A World Within does capture something of this magic. I am reminded of a book I have read by Julian Spalding called The Art of Wonder.

Spalding used to be the director of various galleries and museums: Sheffield, Manchester, and others. The main idea proposed by Spalding is that to enjoy and understand art all you must do is to look at the world around you and respond to it emotionally. This is obviously counterintuitive to all that somebody like me does. We argue about art in an intellectual manner, we discuss the different methodologies we are to employ when studying or writing about a work of art – looking at the stylistic aspect, the technical; we do a formal analysis perhaps, tackle the work from a social, historical aspect.”

Above: Antoine Camilleri, Self-Portrait with Model, 2004, pastel on paper, 41x29cm, private collection.

Photo: Andrew Zarb. Bottom: Antoine Camilleri, Portrait of Antoine’s Daughter, Marthese, on Sofa, 1971, lino-cut print, 30x20.5cm, private collection. Photo: Andrew Zarb.

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MELITENSIA

“B

ut like Spalding advises, we must keep a sense of innocent wonder when we look at works of art, and in a way, Antoine’s work do lend themselves to this kind of way of seeing. He used to work very intuitively, I am a feeler and a doer he used to say.

Antoine himself did keep this sense of wonderment throughout his life.”

This page: Antoine Camilleri, Montmartre, c.1950, oil on board, 64x49.5cm, private collection.

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ANTOINE CAMILLERI, A WORLD WITHIN. Edited

by Christian Attard, published by Kite Group. 368 pages, hardback. Available from www.kitegroup.com.mt, or leading bookstores. The book includes an in-depth study of two of Camilleri’s most iconic works, namely Preghiera and My Life-My Work by Giuseppe Schembri Bonaci; a study by Joe Friggieri – Antoine Camilleri’s sketches, epigraphs, and quotes; and a study by Marie Gloc on the career of Nicolas Untersteller, the French academy professor who played a significant formative role upon Camilleri.

This November Christian Attard was awarded the 2023 National Book Prize for Best General Research with the title The Art of Dying Well, Visual Culture in Times of Piety and Plague in Malta, 1675-1814, also published by Kite Group.

This page: Antoine Camilleri, My Life-My Work, 2000, clay, resin, pictures and photos on board, private collection. Photo: Joe P. Smith.

“T

his book does try to keep alive that sense of wonderment. If anything, it is full of photographs, more than 400 works are illustrated here, so in a way, one can ‘read’ the book without reading a word, but only by looking and studying the images. There are two whole chapters in this book which are purely visual; images accompanied by very short captions. Even when it came to Antoine’s biography, we opted for a visual manner of narration. Like the photo-

42

romance popular some decades ago, one could move from one picture to the next and see Antoine as a toddler or a young boy; Antoine taking his first tentative steps in the world of art; Antoine in his studios etc. So yes, it would be perfect for any potential reader of this book to disregard the texts, at least initially, and just look at the pictures.

One should first be engulfed with that sense of wonder. Exactly like that sense of wonderment most of those 90s art students felt upon descending into Antoine’s Kantina.”

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HOLIDAY 2023 COLLECTION PARIS, THE 1920S. Art Deco style is at its peak. The frenzy of the era is in full swing. It is a time of exuberance; sequins lead the way. With her avant-garde and free-thinking spirit, Gabrielle Chanel embraced this geometric and contrasting aesthetic, and experimented with a completely new style. Within the walls of her rue Cambon Atelier, the designer celebrated life by creating evening gowns studded with striking sequins.

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ike a delicately embroidered cascade of sequins on a dress, the five shades featured in the LUMIÈRE GRAPHIQUE palette are flecked with flamboyant sparkles. These precious, dazzling flashes of Pink Gold, Diamond White, and Shimmering Black can be combined for a graphic, contrasting eye look. Illuminated eyelids swing to the rhythm of a graphic black line created using SIGNATURE DE CHANEL eyeliner. This intense duet then follows the tempo of NOIR ALLURE mascara, which fans out the lashes, gives them volume, and adds mysterious depth to the overall look. Irresistibly magnetic.

nod to the opulence of the Roaring Twenties, ROUGE ALLURE L’EXTRAIT puts on quite the show with four irresistible shades.

On the outside: a new limited-edition case adorned with golden trim, which can be refilled as many times as desired. On the inside: a protective, moisturizing formula enriched with ume flower extract and plant waxes. This season, the highly pigmented lipstick comes in the shades Midnight Red, a hypnotic, metallic red hue, and Roaring Purple, a deep, iridescent crimson, in addition to Beige Brut and Rouge Puissant.

THE DESIRE TO DAZZLE

A VIBRANT TRIBUTE TO SHINE. ROUGE ALLURE LAQUE is available in two delicate, mesmerizing shades: Golden Beige, a golden coral, and Fancy Prune, a powerful metallic plum hue. Delicately applied, these unique new jewels of lipsticks will allow your lips to shimmer all night.

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UO LUMIÈRE captures the splendour of the 1920s within a radiant powder that illuminates the complexion and creates a signature look. Shades of Pink Champagne and Crystal White contain iridescent pigments that, upon contact with the skin, instantly boost radiance, offering elegance in concentrated form. When swept over the tops of the cheekbones and bridge of the nose with the brush applicator, these spellbinding, shimmering shades brighten the complexion and leave it with a delicate pearlescent luster.

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ART DECO STYLE, RIGHT DOWN TO ONE’S FINGERTIPS. LE VERNIS lights up manicures with its bold, precious, delightfully sultry colours. White Silk, a rosy white; Tuxedo, an antique gold; and Sequins, a shimmering black. Three new shades created for the holidays… and maybe even beyond.

Chanel is distributed by Alfred Gera & Sons Ltd. 45

THIS IS WINE This is wine: its storied place and taste.

“Fruit of the earth, work of human hands, blessed be God forever”

CHRISTMAS REDS

rinking good wine with good food in good company is one of life’s most civilized pleasures”, said the legendary British wine critic, Michael Broadbent, and indeed good wine at the holidays makes get-togethers just a little more special and memorable. Red wine is particularly well-suited for winter and the festive holiday season, including Christmas and New Year’s celebrations. The rich and robust characteristics of many red wines complement the hearty and flavourful foods commonly enjoyed over the holidays. Their fuller body and complex flavour profiles, often featuring notes of dark fruits, spices, and oak, provide a warming and comforting experience. Red wines are served at slightly warmer temperatures than whites, enhancing the overall intimate atmosphere of winter gatherings.

Whether paired with a festive holiday meal or savoured for a quiet moment by the fireplace, the depth and warmth of red wines make them an excellent choice for bringing joy and sophistication to winter festivities. For the December edition of FIRST Kris Bonavita tastes four reds: E. Guigal’s Chateau D’Ampuis Cote-Rotie from Ampuis in the southern part of the Rhône region in France; Val di Suga’s Brunello di Montalcino Vigna Spuntali – one of the oldest Brunello made with the concept of the single vineyard; Donnafugata’s Mille e una Notte from the heart of western Sicily, among the hills of Contessa Entellina; and finally Tenuta delle Terre Nere Etna Rosso Prephylloxera ‘La Vigna di Don Peppino’, from the slopes of Mount Etna, made from pre-phylloxera vines.

FOR CONSTANT REVIEWS ON WINES AVAILABLE IN MALTA AND GOZO FOLLOW US ON INSTAGRAM/FIRSTTHISISWINE

This page: Situated between the king of rivers and an exceptional vineyard, Château d’Ampius was originally a fortress in the 12th Century and was later converted into a Renaissance style château. Just one league away from the ancient city of Vienne, Château d’Ampuis was positioned in an exceptionally favourable spot; nestled between the Rhône and the ancient vineyards of the Côte-Rôtie. Acquired by the Guigal family in 1995, Château d’Ampuis has undergone a colossal programme of renovation in order to restore the building to its former glory. Today, Château d’Ampuis is the headquarters of Maison GUIGAL. Photograph courtesy E.Guigal.

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Above: Val di Suga is a pioneer in producing terrior-driven Brunello and the only producer making three different single-vineyard estates. The different micro-climates, soils and winemaking styles result in wines that show different expressions of Sangiovese. On the southwestern slope facing the sea, the 15 ha of Vinga Spuntali’s vineyards, sit at an elevation of 300 m above sea level, on soil consisting of sands from degraded Pietraforte stone, surrounded by Mediterranean scrub and centuries-old olive trees, with a typical Mediterranean climate, dry, sunny and well-ventilated, clearly influenced by the proximity to the sea. Photograph courtesy Val di Suga / Angelini Wines & Estates.

Val di Suga Brunello di Montalcino DOCG Vigna Spuntali 2016 €125, exclusively represented by Mirachem

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ontalcino is synonymous with the Sangiovese grape, known locally as the Brunello, from which the wine takes its name. The metaphorlogical geographic fragmentation of the Tuscan region into varied land geologies, soils, elevations and sun exposures ensures that each winery has a character all unto itself. While wine styles are very much dictated by the various schools of influence in winemaking, ultimately what makes Brunello wines so special is the sheer diversity as a result of the highly individualistic terroir of each domaine’s vineyard holdings. Brunellos can age at will and is rather a matter of taste whether to enjoy in their primary fruit stage during their first years of bottling or to hold off to allow a

spice, wood and mineral-rich secondary profile to emerge. Some wines can age and mature easily for decades.

Dating back to the 1960’s, Val di Suga is a pioneer in the production of terrior-driven Brunello and the only producer making three single-vineyard wines from three different estates: Vigna del Lago in the northeast, Poggio al Granchio in the southeast, and Vinga Spuntali in the southwest of the Montalcino region. At an elevation of 300 metres and benefiting from the milder Mediterranean weather, Vinga Spuntali’s well draining sandstone soils ensure a rich primary profile with well-embedded complexity.

The winery is part of the Tenimenti Angelini holdings of Bertani Amarone fame.

Val di Suga Vigna Spuntali Brunello di

Montalcino 2016 is wild cherries and red berries, baked spices and woods on the nose and palate. A rich primary profile with soft textures works its way through to an elegant finish. A racy freshness with good saturation in the tannin and flavour spectrum is a mark of the stellar vintage but per se, this is a beautiful Brunello with a soft light handed warm style that has come to mark the better makers in this region.

With time a more pronounced secondary profile of tobacco, leather, garigue herbs, chocolate, citrus rind and anise-spiked berries.

Lots of promise here with good aging potential, but already very generous in its demeanour at this point in time with gorgeous aromatics throughout.

Supplier details: Mirachem has a vast selection of French and Italian wines. In the Val di Suga portfolio there is also Brunello di Montalcino Vigna del Lago, Brunello di Montalcino Poggio al Granchio, and Brunello di Montalcino.

Mirachem, Mira Building, Triq Kan K Pirotta, B’Kara. Tel 00356 2148 8590. Web wine.mt 48

THIS IS WINE

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Above: The Tenuta delle Terre Nere estate is located on the northern slopes of Etna, and consists of approximately 45 hectares divided into 29 plots and in nine Contradas (crus).

Phylloxera hit Etna in 1881, however in areas, the volcanic soil – thanks to the large presence of silicon – favoured the survival of some vines. For Tenuta delle Terre Nere less than one hectare has reached the venerable age of over 140 years, surviving the phylloxera, and is therefore ungrafted, located in the Contrada di Calderara Sottana. Old pre-phylloxera vine. Photograph Giuseppe Famiani, courtesy Tenuta delle Terre Nere.

Tenuta delle Terre Nere Etna Rosso Prephylloxera ‘La Vigna di Don Peppino’ 2020 €104.22, exclusively represented by Farsonsdirect

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enuta delle Terre Nere’s Marco de Grazia sees Etna as the Burgundy of the Mediterranean such is the diversity and particularity of the soils and microclimates of each contrada or vineyard.

The Burgundian affinities do not stop there, Nerello Mascalese monocepage with a touch of Nerello Cappuccio has affinities with Pinot Noir in being a gracefully thin-skinned delicately perfumed grape variety needing the lightest of chai touches to bring out its limpidly candid expressive beauty without

ruining the show.

From tiny parcels of land 130-140 year old vines grow on shallow volcanic soils mixed with pumice, basalts and ash. Due to the volcanic sands and altitude, the rare lowyielding vines miraculously survived the phylloxera scourge of the last century.

Etna Rosso Prephylloxera La Vigna di Don Peppino Calderara Sottana 2020 is buckets of flowers both pressed and fresh, sweet cherries, mountain strawberries, and volcanic esters all swathed in seductive light-bearing textures harmoniously in sync.

High brow sophistication here without compromising on what is essentially a focused group of primary and tertiary descriptors rarely veering away from the grape variety type panoply or soil characteristics. That is, there is a mineral precision with consummately veil thin layers of almost invisible tannins calmly but assuredly making themselves felt.

With patience smoke, anise, and wild summer flowers; the intensity of which remind me of Clos du Vougeot grand cru slopes. A very pretty wine easily lulled by its seeming but beguiling simplicity.

Supplier details: Farsonsdirect has a vast selection of French and Italian wines. The Tenuta delle Terre Nere portfolio is vast, some highlights include Calderara Sottana Etna Rosso DOC, Calderara Sottana Etna Bianco DOC, Etna Rosso San Lorenzo, Feudo di Mezzo Etna Rosso DOC, and Etna Rosso Santo Spirito.

Farsonsdirect, The Brewery, Mdina Road, B’Kara. Tel 00356 2381 4444. Web farsonsdirect.com 50

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Above: Ampuis lies to the south of Lyon at the very heart of the Côte-Rôtie appellation. Here, on the stark and steep terrain formed by the Rhône River cultivated in terraces since ancient times, the Guigal family works the greatest appellations of the Rhône Valley with passion and perseverance. Today, the domain is made up of numerous exceptional vineyards: Côte-Rôtie, Condrieu, Hermitage, Châteauneuf-du-Pape, Saint-Joseph, Crozes-Hermitage... outstanding plots producing prestigious wines which showcase the excellence of this domain. Côte-Rôtie “Château d’Ampuis” – La Viria. Photograph courtesy E. Guigal.

E. Guigal Château D’Ampuis Côte-Rôtie 2011 €95.00, exclusively represented by Attard and Co. Wines

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lways a beautiful moment opening a Guigal. This treasured Domaine founded as recently as 1946 has trailblazed itself to the top of wine aficionado collections with its four super cuvées La Landonne, La Mouline, La Turque and La Reynard; affectionately known as the La La’s and easily some of the highest scoring wines in any given year.

This cuvée is named after a Renaissance chateau, the headquarters of Maison Guigal, having a fabled past of its own as a 12thcentury fortress nestled between the Rhone river and the ancient vineyards of the Côte-

Rôtie; a stark steep terrain where vines were planted by the Romans two millennia ago.

This is a blend of 93% Syrah 7% Viognier from 50-year-old vines selected from seven of the Domaine’s most prestigious plots barrelled in new oak for 38 months.

Château D’Ampuis 2011 starts off with a bouquet of purple flowers, red fruit, pepper, cardamom and vanilla. The entry is spike cherries and bramble, roast nuts, grilled bacon with a crushed wet stone gun flint finish. On day two this opened up beautifully to reveal a richer and purer fruit profile nicely laced with secondary toast woods, exotic spice, some nascent fowl game

tertiaries, burnt caramel and chicory.

2011 was a relatively good vintage with cold enough weather to result in pristine fruit complemented by a racy acidity. This can age at will for decades more, lots of pristine flavours here without masking an underlying rich seam of minerals. Very classical year with satiny textures and seductive contours making this subjectively one of the most adorable wines I have drunk this year.

It is a not-so-open secret that Ampuis is probably the best value Rhône wine; a mini La La to the La La’s. So now everyone knows what’s on my Santa’s list.

Supplier details: Attard & Co. Wines has a good range of Italian and French wines. Some highlights from the E.Guigal portfolio include: La Turque Côte-Rôtie, La Landonne Côte-Rôtie, La Mouline Côte-Rôtie, Ex Voto Ermitage Rouge, Ex Voto Ermitage, Chateau De Nalys Chateauneuf-du-Pape Rouge, Chateau de Nalys Chateauneuf-du-Pape Blanc, Condrieu, Hermitage Rouge and Hermitage Blanc.

Attard & Co. Wines, Canter House, P. Felicjan Bilocca Street, Marsa.

Tel 00356 2123 7555 (Gozo 00356 2156 4570). Web attardcowines.com 52

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Above: In the heart of western Sicily – among the hills of Contessa Entellina, between 200 and 600m above sea level lie the vineyards where Donnafugata was born. The climate is Mediterranean, with rain concentrated during the autumn and winter months, dry and breezy summers, with a great range of air temperature variations between day and night. The soils are predominantly medium-clayey, but vary according to the peculiarities of the individual districts. At Contessa Entellina Donnafugata grow 7 native varieties in 9 Contradas which differ in soil, altitude, exposure and microclimatic conditions. Tenuta di Contessa Entellina. Photograph Fabio Gambina, courtesy Donnafugata.

Donnafugata Mille e una Notte 2019 €68.00, exclusively represented by S. Rausi Trading Ltd

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onnafugata are based in the western part of Sicily and produce a healthy range of outstanding wines from various vineyards throughout the island, my favourite being their stellar Ben Ryé sweet wine from the volcanic soils of Pantelleria.

Sicilian wines have come a long way and are now all the rage. Some domaines have gone down the Burgundy route in sporting the indeed specific terroir and climat particularly of vineyards hugging the upper fringe of the Etna

Volcano. This on the other hand takes a bold leaf from the Super Tuscan family in blending the indigenous grape Nero d’Avola with Syrah and Petit Verdot.

Donnafugata’s Mille e una Notte (Thousand and one Nights) 2019 is dark cherries, berries and plums, Christmas pudding spices, limestone minerals on the palate and nose. Lots of balsamics, spices, woody notes and rich flavours with pretty soave textures and lots of potential upside in complexity.

After a few hours breathing this blossomed

admirably to show off more of the Bordeaux style blend I believe this is nuanced upon; showing off a colourful spectrum of fruit and spice with a touch of carob, coffee, olive, tangerine, molasses and warm scents eluding to the Sicilian landscape.

Still quite young but very enjoyable already, I would love to visit this in a couple more years.

Voluminous layers to the mid palate, a striking finish and serene structure attests the craftsmanship, intricate soils and good aging potential.

Supplier details: S. Rausi Trading has the full portfolio of Donnafugata Wines. Some highlights include: Fragore Etna Rosso PDO, Etna Rosso Doc Contrada Marchesa, Ben Ryè Passito di Pantelleria DOC, Grappa Mille e una Notte, Grappa Ben Rye, and Donnafugata Dolce Gabbana – Cuordilava, Tancredi, and Isolano.

S Rausi Trading Ltd, Empire Stadium Street, Gzira. Tel 00356 2131 6210.

Web srausi.com/shop 54

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GASTRONOMY “Contrary to others, this café is not decorated with mirrors, gilding and statues, but rather draped in the memory of those great men who have come here and whose works would cover every available space on its walls were they to be placed here.”

Camille Desmoulins, Influencial Journalist and Pamphleteer of the French Revolution

WHERE TRADITION AND ENLIGHTENMENT MEET

Le Procope A Storied Culinary Legacy in the Heart of Paris Nestled in the heart of Paris, in Rue de l’Ancienne Comédie in Saint-Germain des Prés, Le Procope is wrapped in centuries of cultural and culinary history. Established in 1686, it holds the distinguished title of being one of the oldest continuously operating cafés in the City of Lights. From its humble beginnings as a modest coffeehouse to its transformation into a legendary meeting place for Enlightenment thinkers, Le Procope has woven its story into the rich fabric of Parisian history and contemporary life. Voltaire, Frédéric Chopin, Napoleon Bonaparte, Victor Hugo, Benjamin Franklin, Honoré de Balzac, and JeanJacques Rousseau have all walked through Le Procope’s doors. Procope was France’s first establishment to call itself a café, serving coffee and Italian gelato, and it is said that the idea of the Encyclopedia was born here from a conversation between d’Alembert and Diderot, it is here that Benjamin Franklin wrote a chapter of the American Constitution, and where the Phrygian cap – the symbol of Liberty, was first displayed, as the café earned a reputation for fomenting revolutionary ideas.

Photography courtesy Le Procope.

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t the end of the 17th century “coffee-fever” hit Paris, after Soliman Aga, ambassador of Sultan Mehmed IV, introduced the “tonic drink”, coffee, to the court of King Louis XIV of France in 1669. Aga described it as a magical beverage when mixed with a small quantity of cloves, cardamom seeds and sugar and it wasn’t long before the drink was all the rage at court, and a handful of Armenians opened coffee houses around Paris to the delight of the new elixir’s aficionados. An Armenian named Grégoire, originally from Isfahan, opened a street café, Mazarine, next to the Comédie-Française theatre. In 1670, a Sicilian from Palermo, Francesco Procopio dei Coltelli, arrived in France and started working with an Armenian café owner named Pascual. Then in 1686 Francesco set off on his own and bought the café from Grégoire. He Gallicised his name to François Procope-Couteaux and renamed the establishment Le Procope. He also did away with the rule that banned women from the café, and transformed the ground floor into a luxurious lounge, complete with crystal chandeliers, tapestries and mirrors.

And this is where the story of Le Procope begins.

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e Procope initially catered to a clientele seeking the newly fashionable beverage coffee, but François also sold Italian specialities and gelato – delicacies previously unheard of in France. His establishment quickly gained popularity and became a hub for intellectual discussions and home to philosophers, artists and writers, and as the years unfolded, the café evolved, embracing its role as a literary

and philosophical salon where luminaries such as Voltaire, Rousseau, and Diderot engaged in spirited conversations that would shape the course of history. Indeed Rousseau and Diderot wrote some of the articles for his famous Encyclopedia at Le Procope, and Benjamin Franklin prepared his alliance with Louis XVI and wrote certain parts of the American Constitution within its walls – and when Franklin died in 1790, an impromptu funeral service was held at the café in front of his portrait.

Far left: A historic recipe which has remained unchanged since 1686 – Le Procope’s braised calf ’s head in casserole.

Left: Beef Bourguignon, with foie gras and black truffles.

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Ta’ Qali, ATD4000 Tel: +356 2141 3550 • Email: info@meridiana.com.mt

www.meridiana.com.mt Meridiana Wine Estate

C O M E V IS IT US FO R A N

unforgettable experience Reservations for winery visits & tastings by email at events@meridiana.com.mt

TRADE ENQUIRIES

Wine & Spirits Merchants

Stadium Street, Gzira, GZR1301 Tel: +356 2133 0447 • Mob: +356 7909 3197 • Email: info@srausi.com

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GASTRONOMY

Right: Parisian-style gratin onion soup, both gourmet and comforting.

Below: Prime French Sole Meunière with finely mashed potatoes with butter. Bottom left: Vol-Au-Vent with Morel mushrooms with calf ’s sweetbreads, poultry, and fresh spinach. Bottom right: Sea bass puff pastry with mushrooms, white butter sauce, and creamed spinach.

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e Procope’s significance extended beyond coffee and conversation during the tumultuous times of the French Revolution. As a favoured meeting place for revolutionary figures like Danton, Marat, and Robespierre, by the end of the 18th century it became the “headquarters” of the instigators of the French Revolution, a symbolic crucible of ideas, reflecting the intellectual ferment that characterized the era.

During the Revolution, the Phrygian cap, soon to be the symbol of Liberty, was first displayed here, and the order to attack the Palais des Tuileries was given at Le Procope.

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Top left: Revolutionaries’ beef fillet with Bordelaise sauce, French duck foie gras, beef shreds, and Dauphinois gratin. Top right: Crêpe Suzette, a true jewel of French cuisine, flambéed with Grand Marnier Cordon Rouge.

Left: Hot chocolate profiteroles with fior di latte ice cream.

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hroughout the 19th century Le Procope continued to attract creative minds. Writers, poets, and artists frequented its historic halls, contributing to the café’s reputation as a haven for the arts. Customers included Georges Sand, Verlaine, Daudet, Balzac, Oscar Wilde, Théophile Gautier, and of course Victor Hugo.

A plaque at the establishment claims that it is the oldest continuallyfunctioning café in the world. However, the claim is not entirely true.

The original Café Procope closed its doors in the 1870s, and the property was acquired by Baronne Thénard, who leased it out under condition that the café’s atmosphere was preserved. The premises then became the Restaurant Procope, and in the 1920s was changed back to a café.

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Above: In 1686, ice cream was still a little-known dessert in France.

It was Procopio who democratized it and introduced it to all of Paris.

Bottom: Chocolate-coffee tartlet signed by Christelle Brua, 2018 world’s best pastry chef.

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oday, Le Procope seamlessly blends its storied past with contemporary elegance.

The café has evolved into a gastronomic destination, offering a menu that pays homage to traditional hearty French cuisine. This is a place to savour classic dishes in an atmosphere that resonates with centuries of conviviality.

Gastronomic delights include a truly decadent Parisian-style French onion soup; large label Rouge Burgundy snails; traditional “Ivre de Juliénas” Coq au Vin; calf ’s head in a casserole “Prepared Like In 1686”; Revolutionaries’ beef tenderloin served with Bordelaise sauce, French duck foie gras, beef shreds and Dauphinois gratin; baked Alaska flambéed with Grand Marnier Cordon Rouge; and crêpes also flambéed with Grand Marnier Cordon Rouge.

The café’s carefully maintained décor, adorned with antique furnishings and historical artifacts, transports you to a bygone era. Whether sipping coffee, enjoying a leisurely meal, or simply soaking in the atmosphere, at Le Procope you become part of a narrative that spans generations, where every meal is a communion with the spirits of Enlightenment thinkers and revolutionary visionaries who once graced its tables.

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Weight

Alloy

Diameter

Quality

Face Value

Thickness

Year of Issue

10oz (311.03g)

999.0 Fine Silver

79.5mm

BU

€10

6mm

2021

Over 275 Works of Art

New Title

Editor: Christian Attard Specifications: 325 x 240 mm | 368 pgs | Hardback

Order form Name & Surname Address Email Mobile Antoine Camilleri A World Within

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€95

Send this order form by post to Kite Group, 13, Triq il-Franġiskani, Ħamrun, along with a cheque payable to Kite Group. Alternatively order your copies online www.kitegroup.com.mt.

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COCKTAILS “Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful.”

Norman Vincent Peale

SPICED UP COCKTAIL CLASSICS

Puttin' On The Ritz Turn up the volume on cocktail classics for a festive and seasonal twist to your Christmas and New Year's drinks with traditional winter spices, fruits, and colours that reflect the season – whether it’s a classic mulled wine, a sparkling holiday punch, or a creatively crafted cocktail, these drinks add an extra layer of warmth to holiday celebrations, celebrating the spirit of togetherness during these special occasions.

POMEGRANATE MARTINI Mix 2oz vodka, 1oz pomegranate juice, and a splash of triple sec. Shake well with ice and strain into a chilled martini glass. Garnish with pomegranate arils for a burst of colour and flavour. CRANBERRY MULE In a copper mug, combine 2oz vodka, 3oz cranberry juice, and 4oz ginger beer. Squeeze in some fresh lime juice and stir gently. Garnish with fresh cranberries and a lime wedge. SPICED OLD FASHIONED Muddle an orange slice and a cherry in a glass. Add a dash of simple syrup and a few dashes of aromatic bitters. Pour in 2oz bourbon and stir with ice. Garnish with a cinnamon stick and an orange twist. WINTER SANGRIA Combine 1 bottle red wine with 1 cup cranberry juice, 1/2 cup brandy, and a splash of orange liqueur. Add sliced oranges, cranberries, and a cinnamon stick. Let it chill in the fridge for a few hours before serving.

POMEGRANATE MOJITO Muddle mint leaves with simple syrup and lime juice in a glass. Add 2oz white rum and 1oz pomegranate juice. Top with club soda and stir gently. Garnish with mint leaves and pomegranate arils.

Photography this page Don Ricardo.

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NEGRONIS FOR CHRISTMAS The classic Negroni is known for its equal parts of gin, vermouth, and Campari, typically garnished with orange peel. For a festive twist, here are some Christmas variations to spice things up a notch.

CHAI NEGRONI 1oz Gin 1oz Campari 1oz Chai Infused Sweet Vermouth Orange peel and star aniseed for garnish For Chai Infused Sweet Vermouth add 2 chai tea bags to 12 oz of sweet vermouth, infuse for at least 24 hours.

Stir ingredients in a mixing glass with ice until chilled, then strain into an ice-filled old-fashioned or rocks glass.

Gently rub orange peel along rim of glass, and garnish with orange peel and star aniseed.

CHRISTMAS NEGRONI 3 cinnamon sticks 4 whole cloves 2 star anise 2 cardamom pods, crushed 1tsp black peppercorns 200ml gin Campari Sweet Vermouth Orange slices and fresh bay leaves for garnish Toast cinnamon, cloves, star anise, cardamom and peppercorns in a dry frying pan until the spices are fragrant, roughly 5 minutes. Allow to cool, add to a jar and pour over gin. Seal and chill, allow to infuse for 48 hours. Strain infused gin through a fine mesh sieve. To prepare cocktails (per cocktail) stir 1oz infused gin, 1oz Campari and 1oz Sweet Vermouth in a mixing glass with ice, strain into a chilled glass and garnish with orange and bay leaf.

CLASSIC NEGRONI 1oz Gin 1oz Campari 1oz Sweet Vermouth Stir ingredients in a mixing glass with ice, strain into a chilled or ice-filled old-fashioned or rocks glass and garnish with a slice of orange.

CRANBERRY ORANGE NEGRONI Add a splash of cranberry juice to the classic mix for a vibrant and festive colour. Use an orange-infused gin or add a few drops of orange bitters. Garnish with fresh cranberries and an orange twist.

WINTER WONDERLAND NEGRONI Replace gin with a good-quality vodka for a milder flavour. Use a white vermouth or Lillet Blanc for a snowy appearance. Garnish with a sprig of rosemary and a twist of lemon for a wintry touch.

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Photography this page Celia Schoonraad.

Marketed and Distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4400

COCKTAILS

FESTIVE APEROL SPRITZ A perennial favourite, Aperol Spritz is easy to adapt for Christmas because of its versatile and light nature. Aperol has a mildly bitter and citrusy flavor profile that pairs well with a variety of festive flavours like pomegranate, cranberry, and spices, balancing their sweetness to creating a well-rounded and sophisticated taste.

POMEGRANATE ROSEMARY APEROL SPRITZ 2oz Aperol

WINTER SPICE APEROL SPRITZ 2oz Aperol

3oz Prosecco 1oz pomegranate juice Splash of club soda Fresh rosemary sprig for garnish Pomegranate arils for garnish

3oz Prosecco 1oz spiced simple syrup Splash of club soda Orange twist for garnish

Combine Aperol, Prosecco, and pomegranate juice in a glass with ice. Top with club soda and garnish with a fresh rosemary sprig and pomegranate arils.

Mix Aperol, Prosecco, and spiced simple syrup in a glass with ice.

Add a splash of club soda and garnish with an orange twist.

CRANBERRY BLISS APEROL SPRITZ 3oz Aperol

GINGERBREAD APEROL SPRITZ 2oz Aperol

2oz Prosecco 1oz cranberry juice Splash of club soda Orange slice for garnish Fresh cranberries for garnish

3oz Prosecco 1oz gingerbread syrup Splash of club soda Cinnamon stick for garnish Orange peel for garnish

Combine Aperol, Prosecco, and cranberry juice in a glass with ice. Top with club soda and garnish with an orange slice and fresh cranberries.

Mix Aperol, Prosecco, and gingerbread syrup in a glass with ice. Add a splash of club soda and garnish with a cinnamon stick and orange peel.

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Photography this page Svitlana.

HEALTH & WELLBEING

CHRISTMAS 2023

DEMENTIA AND THE FESTIVE SEASON Last October of this year, Malta’s next National Dementia Strategy was launched. This strategy outlined how the number of people living with Dementia in Malta’s community is on the rise and is set to keep rising for the foreseeable future. This poses new challenges for professionals, but so much more for those caregivers looking after these people living with dementia. At this time of year, we prepare for a great festive season, celebrating Christmas and the start of the New Year. It’s the “most wonderful time of the year” sings Andy Williams. Yet for those people living with Dementia, as well as those who care for them, it can be one of the saddest, loneliest, or most stressful times of the year. Several caregivers report anxiety about how to cope with family events and festivities, whether to include persons living with dementia in preparations and gatherings, and whether to celebrate at all. This article is written in the hope of alleviating some of those fears and providing some useful tips for this festive season. A happy time of year and a joyful environment may be tailored to people living with dementia and their caregivers allowing them to celebrate a festive season just the same, writes Dr Nicole Marie Zerafa, General Practitioner at the Dementia Care Directorate, Active Ageing & Community Care.

Photography this page S.B. Vonlanthen 76

DEMENTIA

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umerous entities and non-governmental organizations that assist people living with dementia and their caregivers offer advice about how to cope with the festive season. The good news is that with a few adaptations the celebrations may proceed almost completely as they normally would. And while a lot of advice is available, no person is the same as any other. Therefore, the following advice must be tailored to every individual and their family about which ways work best for them.

Understanding the brain and how it works enables us to better understand how people living with Dementia may interpret the world around them. Dementia is a syndrome of symptoms that stem from an alteration in brain structure and thereby function.

Most individuals living with Dementia have trouble with shortterm memory, interpreting individuals and places around them especially if they have not seen them in a while - and with communication. Bearing these changes and challenges in mind allows us to understand how the following adaptations may work for the festive season.

A POSITIVE ENVIRONMENT

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estivities and joy should be encouraged. A positive environment around a person living with dementia transfers an air of positivity and hope to the person, diminishing any feelings of anxiety or sadness they may feel. This in turn encourages them to want to participate in festivities and share in the collective joy.

Decorations in the festive season tend to be very bright and colourful, and in the case of lighting decorations, can be rather confusing. People living with dementia tend to take a longer time to process changes in their environment. It is therefore recommended that decorations are introduced gradually and over time. Also, avoiding decorations in critical areas, such as bathrooms and hallways, reduces the possibility of becoming confused during the performance of basic needs and increases mobility throughout their home. It may also be appropriate to leave one space less decorated than others, to allow the person living with dementia to retreat there should the decorations cause significant anxiety.

MUSIC AND PHYSICAL ACTIVITY

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tudies have shown that music therapy and even physical activities such as dancing, are beneficial to people living with dementia in several ways. Those people able to take part in such activities should not be discouraged. And finding music genres and tracks that those individuals particularly like - for example Christmas carols they remember from childhood, or past family gatherings - may invoke positive feelings and memories.

These people may struggle with interpretation of the environment around them, the same applies to large groups of individuals. Therefore, keeping to smaller groups, where these people are included, allows them to better participate and communicate. It should also be remembered that people living with dementia may struggle with communication, from understanding speech and questions posed to them, to formulating their own responses. Therefore, one should keep areas where these people may communicate in a quiet environment, remembering to have patience with them and allowing them to carry on conversations at their own pace. Again, should this become overwhelming, one should make sure that there is a more quiet, familiar space and face available for them should anxiety or withdrawal be seen to take over.

SAFETY

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afety may be a consideration in some cases, so the use of battery-operated candles as opposed to those with naked flames may be more appropriate in some cases. However, if people are still capable of assisting with preparations safely, having them perform these tasks enables them to feel encouraged, included, and useful. Allowing them to participate in activities and tasks that they used to and show they can still do, even something as simple as preparing paper napkins, may make them feel that they have contributed.

TAKING IT ONE STEP AT A TIME

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inally, expectations may need to be adjusted; people living with Dementia may or may not be able to join in all the festive season gatherings and celebrations, but focussing on those they can, and ensuring that they enjoy them to the full should still be a celebration. Caregivers should not be disheartened by this time of year; adaptations may still make it the most wonderful time of the year.

The local Dementia helpline 1771 is a helpline that provides advice to patients living with dementia, and their caregivers, and can assist with any queries about adapting this time of the year appropriately. It also provides information about the multiple services offered by the local Dementia Care Directorate within the Active Ageing and Community Care. One may also visit our website aacc.gov.mt to seek further information about our services.

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Meaning in care SENIOR CARE AND SERVICES

T: 2258 4200 www.caremalta.com

PROMOTION EVOLVING ELDERLY CARE

WHERE ETHICAL CHALLENGES MEET COMPASSION IN LONG-TERM CARE Population ageing, in both the developed and developing world, has put increasing demands on health resources; this has brought to the fore various ethical issues related to ageing and dementia care. A two-day seminar was organized by CareMalta Group in collaboration with the Department of Gerontology and Dementia Studies within the Faculty for Social Wellbeing, at the University of Malta. This seminar brought together experts, interdisciplinary professionals, and various stakeholders with the aim to discuss ethical challenges in elderly care. Professor Chris Gastmans, the key expert within the bioethical realm, was invited to touch upon moral issues that confront people as they grow older in age. Topics relating to the challenges encountered in ageing and dementia were discussed. The concepts of autonomy, dignity, informed consent, and advanced directives were all explored in addition to ethical dilemmas related to death and dying. These topics have been high on the agendas of the health sector, and the importance of addressing these is increasingly becoming significant on a broader national and international level, especially from a qualitative perspective. This seminar was organized as part of the 30-year anniversary celebration since CareMalta’s inception into elderly care, and I must add since CareMalta’s creation of an innovative model of care and setting the standard in this sector, says Maria Xuereb Nursing Manager, CareMalta Group.

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he preservation of autonomy is one of the central ethical themes in the care of the elderly. Elderly individuals often face decisions about their healthcare that are not only complex but also profoundly personal. The ethical imperative of respecting the autonomy of older adults allows them a voice in the decisions that directly impact their lives. This is particularly pertinent when contemplating medical interventions, end-of-life care, and choices related to living arrangements.

Striking a delicate balance between respecting an individual’s autonomy and ensuring their well-being is a recurring ethical challenge in elderly care. End-oflife decisions stand out as a poignant focal point in the ethical discourse on elderly care, so much so that one should advocate for a patient-centered approach and urge healthcare professionals to engage in open and honest conversations with the elderly and their families about treatment, prognosis, and quality of life.

The ethical dilemma lies in navigating the fine line between preserving life and respecting an individual’s wish for a dignified and comfortable death. This challenge is compounded by the often unpredictable nature of health trajectories in the elderly, requiring a nuanced understanding of each elder’s unique circumstance.

DIGNITY AND INFORMED CONSENT

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ignity is another ethical cornerstone in elderly care. Maintaining the dignity of the older adult involves not only physical care but also emotional and psychological support. The challenge arises when healthcare providers must balance the imperative of efficient care with the slower, more personalized approach necessary for upholding dignity. Time constraints, resource limitations, and systemic pressures can jeopardize the fulfillment of this ethical duty, necessitating a thoughtful and compassionate approach to navigate these challenges.

The ability to provide dignity in care highlights the need for a caring environment that respects and upholds the dignity not only of the person as an individual but the dignity of the person in relation to the context around them.

The issue of informed consent also features prominently in the exploration of ethical challenges in elderly care. Cognitive decline, prevalent in the elderly population, can complicate the process of obtaining truly informed consent. Balancing the need to protect vulnerable individuals with respect for their autonomy becomes a complex ethical puzzle. One needs to advocate for strategies that prioritize communication and understanding, seeking innovative ways to include elderly individuals in decision-making processes while safeguarding their well-being.

PRESERVING DECISION-MAKING PARAMETERS

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ne way to preserve the elders’ decision-making parameters is by means of advanced directives.

Advanced directives locally cannot be advocated as there are no legal parameters, however it is an essential aspect of ethical caregiving. Advanced Directives offer guidance on how individuals can have their preferences for care formally documented and honoured. This discussion delved into the ethical dimensions of legal documents that articulate an individual’s healthcare preferences in the event of incapacitation. Furthermore, the ethical landscape with regard to advanced directives is shaped by the interplay of cultural and societal factors.

The need for cultural sensitivity in elderly care needs to be emphasized, acknowledging the values and preferences as these are variables that vary among diverse populations. This implies that the provision of a legal framework is the way forward and it should not only be respectful of the individual’s autonomy but is also culturally competent and sensitive. The legal framework around advanced directives should recognize and accommodate diverse perspectives in health, family involvement and end-of-life practices, ultimately promoting a more dignified and respectful approach to the individual's healthcare choices.

EVOLVING ELDERLY CARE

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odern elderly care strives to move away from a paternalistic approach, calling for a deeper understanding of ethical dilemmas as one navigates the complex terrain of caring for older adults. From preserving autonomy and dignity to addressing endof-life decisions and grappling with advanced directives and cultural nuances, the ethical challenges underline the need for a holistic personcentered approach. This seminar managed to create a crucial opportunity to delve into the ethical challenges and foster a deeper understanding of how one can better serve those who are most vulnerable in society, and serve as a catalyst for a positive change, fostering an environment where ethical challenges are met with compassion. The evolving landscape of elderly care requires a comprehensive ethical framework to offer valuable guidance for healthcare professionals, policymakers and society at large in fostering compassionate and ethically sound care.

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PROMOTION

WINNERS OF THE 2023 NATIONAL BOOK PRIZE The winners of the 2023 National Book Prize were announced this November at a private ceremony held at the Magazino Hall at the Valletta Waterfront. The National Book Prize is presented annually by the National Book Council, with winning titles chosen by an independent board of adjudicators in line with a rigorous selection process. n his opening address, the National Book Council (NBC) Executive Chairperson Mark Camilleri hailed the significant legacy of the National Book Prize, now in its 46th edition and unwavering in its commitment to celebrating the highest achievements in literary and research publishing in Malta. However, the ceremony also came with a surprise announcement from Camilleri, who revealed that as of this year’s edition, all winning publishing houses will receive a €1,000 prize. The decision to introduce this new strand to the National Book Prize stemmed from an acknowledgment of the challenges faced by publishers in recent years, by dint of the economic disruption caused by international upheavals. Camilleri highlighted a surge in submissions for poetry and drama, signaling a revival in these categories. He also underscored the strategic importance of collaborations, citing renewed partnerships and new synergies with local and international organizations to boost the global presence of Maltese literature. In closing, he expressed gratitude to collaborators, authors, illustrators, publishers and the dedicated NBC team, reinforcing the Council’s commitment to advancing Maltese literature.

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In a recorded address, Minister for Education, Sport, Youth, Research and Innovation Clifton Grima described the National Book Prize as a highly important event, which works towards promoting books and reading, particularly among children and youths. The Minister expressed his appreciation for all those who ensure that the book remains central to Maltese culture.

The winning titles were selected from a shortlist of 61 titles, published in the preceding year, across fourteen competitive categories: 36 books in the eight categories for adults and 26 in the six for children and young adults (Premju Terramaxka). In their comments, adjudicators expressed particular enthusiasm for the submissions in the Poetry category, noting that a healthy selection of high-quality work from both established and up-and-coming poets made it to the shortlist. This year’s General Research shortlist was also deemed to be exceptional, with adjudicators stating that certain entries could easily transcend their specialised niches to appeal to a wider reading public.

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Two special prizes were also bestowed during the ceremony. The prestigious Lifetime Achievement Award was conferred to Daniel Massa for his seminal contributions to Maltese poetry, who could not be present for the ceremony due to illness but who sent in a recorded message. Thanking the National Book Council for honouring his sixty-year career trajectory in prose and poetry, Massa urged young poets to look to both local and international luminaries of the craft for inspiration – among them Dun Karm, Dylan Thomas and TS Eliot – and to bear in mind that the road to poetic greatness is long and rewarding.

“Search for beauty, but do not shy away from ugliness,” Massa said.

The award for Best Emergent Author was given to Lon Kirkop, who also emerged victorious in the Drama category with his collection of short plays, FilĦajja li Jmiss u Drammi Oħra tat-Triq (Merlin Publishers). Kirkop said that receiving this award fills him with added confidence to continue sharing his writings with readers as an emerging writer.

“Especially when you’re just starting out, like I am currently, acknowledgments like these provide reassurance that what you’re doing is meaningful,” he said.

The adjudication board of the 2023 National Book Prize and Terramaxka included: Omar Seguna, Robert Pisani, Simone Spiteri, Rachel Baldacchino, Liam Gauci, Joseph M Brincat, Sandra Hili Vassallo, Kristy Borg and Charmaine Bonello, Margaret Callus from Malta Libraries for the classification of the submitted books in their respective category.

THE WINNERS OF THE 2023 EDITION

The best books published locally in 2022 were selected by the independent adjudication board of the National Book Prize and Terramaxka Prize for Children & Young Adults 2023, and are available from all bookstores and each publisher’s online shop.

Novels in Maltese and English Marta Marta by Loranne Vella (Ede Books) Short Stories in Maltese and English Tbajja’ tax-Xemx u Stejjer Oħra għad-Dell by Rita Saliba (Klabb Kotba Maltin) Poetry in Maltese and English Imbagħad il-Qiegħ by Murad Shubert (Klabb Kotba Maltin) Drama Fil-Ħajja li Jmiss u Drammi Oħra tat-Triq by Lon Kirkop (Merlin Publishers) Translation Mur Ġibek… Eżerċizzji ta’ Tortura u Seduzzjoni (Irene Chias) translated by Mark Vella (Horizons)

Original Works for Children ages 0–7 Luċjan u Enzo: Is-Sriedak li Kienu Jgħiru għal Xulxin by Maria Farrugia, illustrated by Louiselle Sciberras (BDL Publishing) Original Works for Children ages 8-12 Irvin Vella, Investigatur Virtwali: Il-Każ tal-Ħabsi Bla Ħtija by John A. Bonello, illustrated by Francesca Grech (Merlin Publishers) Young Adult Literature Ġganti by David Aloisio (Horizons) Translation for Children ages 0–7 Kieku Armadillo Jmur f’Ristorant (Ellen Fischer; Laura Wood ill.) translated by Janet Mallia (BDL Publishing)

Literary Non-Fiction in Maltese and English Prize not awarded

Translation for Children ages 8-12 Każ Miftuħ: Segwi l-Indizji! (Àngels Navarro; Jordi Sunyer ill.) translated by Noel Tanti (Merlin Publishers)

General Research The Art of Dying Well: Visual Cultures in Times of Piety and Plague Malta 1675-1814 by Christian Attard (Kite Group)

Young Adult Literature in Translation Sherlock, Lupin u Jien: Il-Katidral tal-Biża’ (Irene Adler, Iacopo Bruno ill.) translated by Dwayne Ellul (Merlin Publishers)

Biographical and Historiographic Research Slavery, Treason and Blood: The 1749 Plot of the Slaves in Malta by William Zammit (Heritage Malta)

Best Book Production BDL Publishing for the book Luċjan u Enzo: Is-Sriedak li Kienu Jgħiru għal Xulxin by Maria Farrugia, illustrated by Louiselle Sciberras

Best Book Production Fondazzjoni Patrimonju Malti for the book Society Fashion in Malta: The Portrait Photography of Leandro Preziosi 1830-1869

by Caroline Tonna

Award for Best Emergent Writer Lon Kirkop

ktieb.org.mt

Lifetime Achievement Award Daniel Massa

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BAKING “With enough butter, anything is good.”

Julia Child

HOMEMADE DELIGHTS

BAKING OVER THE HOLIDAYS

From the welcoming scent that fills your home to the delightful array of treats adorning your table, elevate holiday tea-time gatherings with irresistible freshly baked goods which bring an extra layer of warmth and enjoyment to the festive season. Photography Diliara Garifullina.

Choux Rings with Cream These delightful cream-filled choux rings make for a delicious and elegant teat-time treat.

12-18 servings FOR CHOUX 250ml water 115g unsalted butter 1/4tspn salt 150g all-purpose flour, sifted 4 large eggs

FOR CREAM FILLING 480ml heavy cream 60g icing sugar 5ml vanilla extract

1. Preheat oven to 220C and line a baking sheet with parchment paper. In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add flour all at once, stirring vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides of pan.

Remove from heat and cool for a couple of minutes. Add eggs one at a time, beating well after each addition, until dough is smooth and glossy.

2. Transfer choux pastry to a piping bag fitted with a large round tip. Pipe rings onto prepared baking sheet. Bake for 10 minutes at 220C, then reduce oven temperature to 190C and bake for an additional 20-25 minutes or until golden brown and crisp.

3. In a mixing bowl whip heavy cream, icing sugar, and vanilla extract until stiff peaks form.

4. Once choux rings are cooled, cut in half horizontally. Pipe or spoon whipped cream onto bottom half of each ring. Place other half on top, creating a cream-filled choux ring. Dust tops with powdered sugar or drizzle with chocolate ganache before serving.

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BAKING

Chocolate Babka Chocolate Babka is a sweet braided bread or cake with rich swirled layers of chocolate or cinnamon that originated in Eastern Europe. The dough is made with flour, yeast, sugar, and butter, resulting in a soft and slightly sweet base. Once baked, Chocolate Babka has a beautiful braided appearance with a tender crumb and a delightful swirl of chocolate throughout.

100ml warm milk 550g all-purpose flour, extra for dusting 100g caster sugar 7g sachet fast-action dried yeast 4 large eggs, room temperature 1/2tspn salt 1tspn vanilla extract 150g unsalted butter, room temperature, cubed FOR FILLING 125g dark chocolate, chopped finely 100g unsalted butter, chopped 50g light brown sugar 30g cocoa powder 1tspn ground cinnamon FOR SUGAR SYRUP (OPTIONAL) 120ml water 100g caster sugar

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1. In a bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for about 5-10 minutes until it becomes frothy. In a large mixing bowl, combine flour and salt. Make a well in centre and add yeast mixture, sugar, vanilla extract, softened butter. Mix ingredients until a dough forms. Knead dough on a floured surface until smooth and elastic. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours or until double in size.

2. Melt chocolate and butter together in a saucepan. Stir in sugar, cocoa powder and cinnamon until well combined.

3. Roll out dough into a rectangle on a floured surface. Spread chocolate filling evenly over dough, leaving a small border around edges. Starting from one long edge, tightly roll dough into a log.

4. Cut log in half lengthwise, exposing layers of chocolate. Twist both pieces together, creating a braided effect. Place twisted dough into a greased loaf pan or round baking pan.

5. Preheat oven to 180C. Let babka rise for an additional 30-60 minutes. Bake 25-30 minutes or until top is golden brown.

6. OPTIONAL SUGAR SYRUP. While babka is baking, prepare sugar syrup by dissolving sugar in water over low heat. Brush the warm syrup over baked babka as soon as it comes out of the oven.

7. Allow babka to cool in pan for 10 minutes before transferring to a wire rack to cool completely.

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BAKING

Cinnamon Rolls Cinnamon rolls are a popular breakfast pastry or dessert, enjoyed warm and fresh out of the oven. They are a comfort food favourite and perfect for a cozy, indulgent moment during the holidays (or any time really).

makes 12 large cinnamon rolls FOR DOUGH 360ml warm milk, 45C 14g active dry yeast 100g caster sugar 800g all-purpose flour 5g salt 10ml vanilla extract 115g unsalted butter, softened FOR CINNAMON FILLING 150g unsalted butter, softened 200g brown sugar 20g ground cinnamon FOR CREAM CHEESE ICING 120g cream cheese, softened 60g unsalted butter, softened 180g icing sugar 5ml vanilla extract

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1. In a bowl, combine warm milk, yeast, and a pinch of sugar. Allow to sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine flour and salt. Make a well in centre and add yeast mixture, sugar, vanilla extract, and softened butter. Mix until a dough forms.

Knead on a floured surface until smooth and elastic.

Place dough in a greased bowl, cover with a damp cloth, and allow to rise in a warm place for 1-2 hours or until double in size.

2. In a bowl, mix softened butter, brown sugar, and ground cinnamon until well combined.

3. Roll out dough into a rectangle on a floured surface.

Spread cinnamon filling evenly over dough. Roll dough tightly into a log and cut it into 12 equal pieces.

4. Preheat oven to 180C. Place cinnamon rolls on a greased baking pan, allow to rise for an additional 30-60 minutes. Bake for 20-25 minutes or until golden brown.

5. In a bowl, beat together softened cream cheese, butter, icing sugar, and vanilla extract until smooth.

Once cinnamon rolls are cooled, spread with cream cheese icing.

PROGRAMME OF EVENTS 2024

Photo Credit: Darren Agius

Valletta Baroque Festival 11-28 JAN Karnival ta’ Malta 9-13 FEB Mużika Mużika 14-16 MAR

Valeriana - The Titan’s Rock 4 MAY Ritmu Roots Festival Malta 17-25 MAY Malta International Arts Festival 14-23 JUN Malta Jazz Festival 8-13 JUL Dance Festival Malta 25-28 JUL Karnival tas-Sajf 23-25 AUG Notte Bianca 5 OCT The Three Palaces Festival 30 OCT - 3 NOV Valletta Early Opera Festival 8-9 NOV

For more information visit festivals.mt

Celebrating the Past, Creating the Future

This Christmas, let’s all choose an artisanal gift handmade with love!

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BAKING

Mini Meringues Add vanilla extract for flavour or a few drops of food coloring for a pop of colour.

2 large egg whites (at room temperature) 100g caster sugar 1/4tspn cream of tartar (optional) 1/2tspn vanilla extract (optional) food colouring (optional)

1. Preheat oven to 110C. Line a baking sheet with parchment paper.

2. Ensure mixing bowl and beaters are clean and free of any grease, as this can affect meringue stability.

Separate egg whites from yolks, and place whites in mixing bowl. Using an electric mixer, beat whites on medium speed until soft peaks form. Add cream of tartar to help stabilize meringue. With mixer running, gradually add sugar, one tablespoon at a time, until sugar is fully dissolved, and meringue is glossy and holds stiff peaks. This may take 8-10 minutes.

3. If desired, add vanilla extract for flavour or a few drops of food coloring for a pop of colour. Gently fold these in with a spatula.

4. Transfer meringue mixture to a piping bag fitted with a small round tip, or simply spoon small dollops onto the prepared baking sheet. Bake for about 1 to 1.5 hours, or until the meringues are crisp and dry to touch. Baking time may vary, so monitor.

5. Allow meringues to cool completely on baking sheet. Once cooled, store in an airtight container until ready to serve.

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ENIGMA

EVER ENIGMATIC

the power of the image

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ome experts are suggesting the existence of an earlier version of Leonardo da Vinci’s iconic Mona Lisa, known as the Isleworth Mona Lisa. The painting, previously owned by a London art dealer, depicts a younger version of Lisa Gherardini, the subject of the original. While the Isleworth Mona Lisa shares the same pose as the Louvre’s masterpiece, critics note differences, particularly in the sitter’s age and facial features. Skepticism surrounds its authenticity, with art experts questioning its legitimacy, labeling it a “bad copy” or “deliberate fake.” Despite this, the Swiss-based Mona Lisa Foundation is seeking to establish it as an authentic da Vinci work and have presented the painting as the centrepiece of an exhibition titled Earlier Mona Lisa at the Promotrice delle Belle Arti in Turin – the show runs until 26th May, 2024. Whether it is a genuine da Vinci or not, the painting reveals Mona Lisa’s enduring captivation. Indeed, in the 1950s antique dealer Raymond Hekking was convinced he had discovered the true Mona Lisa, causing an international sensation, claiming the Louvre had a copy.

His version, which would become known as the Hekking Mona Lisa, a 17th-century Italian copy, sold in July 2021 at a Christie’s auction for a whopping €2,900,000. According to Christie’s “For new collectors, the image of the Mona Lisa represents ‘the highest expression of the European Renaissance’, which perhaps explains the growing trend in collecting copies of the Mona Lisa.”

This page: This version of the Mona Lisa was bought in 1914 by the artist and critic Hugh Blaker, who lived in Isleworth, in west London. Unlike the Louvre’s Mona Lisa, around 1503-19, the painting is on canvas (the original is on panel), it has columns on the sides of the picture and the landscape is simplified.

90 Private collection, Switzerland. Image Wikipedia Commons.

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