Gozo

gozo The Malta Independent on Sunday 5 August 2018

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ART for our sake Gozo has had its own take on art and artists for generations. Today it is encouraging to see how different artists, with less traditional approaches, are introducing exciting new ideas.

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ucked into a little street, behind it-Tokk, is Art Hall, a cleverly named gallery which at present houses paintings by Tomas Hed, a Swedish artist with several strings to his bow, who now lives in Gozo.

Tomas's background is artistic, comprising music and writing along with painting and running his own studio in Gamla Stan, an old part of Stockholm. It encouraged his imagination and creativity, and inspired paintings with a particularly original and individual style.

Gozo was chosen by Tomas and his partner, gallery director Marta Obiols Fornell, as a perfect alternative to Sweden

and Marta's native Spain. It is somewhere they immediately felt at home and have grown to appreciate for its idiosyncrasies as much as its obvious advantages. The couple are optimistic about how readily locals and foreigners, both visitors and residents are increasing the appetite for and supporting the development of so many art projects on the island.

They understand how new ideas and images may be outside the comfort zone of people who grew up loving the familiar; paintings of subjects and places they can recognise; and whose natural pride in their island's locations and traditions leads them to wonder why anyone living here would want

Tomas Hed and Marta Obiols Fornell to paint anything else.

But Tomas’s paintings offer something else. A vast knowledge of technique is not needed to understand how or why his forms, colours and characters work so well; they just do. And it is for us to decide what tales each character would tell, or what message lies behind each picture.

These pictures are more than first meets the eye. They show values and ambitions, life styles and life stories, pathos and humour. And, what is truly intriguing is that when you look at them all, even the small

character portraits, without trying to read too much into them, you will see that they show what you like to think they show. Some have a title but you decide how and why it fits. To use a well-worn expression each picture paints a thousand words.

This is why Tomas loves to paint, as his own way of illustrating dreams, inspiration and experiences yes, but also so others can enjoy relating to a painting, whatever the subject or style, by using their imagination, listening to what it tells them and then deciding what they think.

The paintings in the gallery are some of Tomas's paintings from his past two years in Gozo and he and Marta are also planning for the gallery to offer space for other artists.

Different media are being considered which is good news for the artists' community and all who value the island's gradual development in a direction that respects it unique character.

Perspective exhibition runs till September 11.

For opening hours visit: https://www.facebook.com/ArtHall Gozo/

The joy of OPEN AIR DINING The joy of open air dining

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nder warm, blue summer skies or on cool, starry nights there is no better way to enjoy lunch, dinner, or even a snack than surrounded by countryside, gardens or the sea. And for many of us not having to cook and clear up after a meal is a real bonus!

The opportunities are plenty. A shopping trip, or site-seeing expedition is extra special when lunch nearby is

included. An early evening walk or swim is an excellent reason to stay on for supper; and driving out to watch the sun set, over a valley or one of Gozo’s beautiful bays, is a perfect preface to a romantic dinner.

Gozo is blessed with such a variety of bars, cafes and restaurants that you could eat breakfast, lunch and dinner out every day for a month, and still only have eaten the ‘tip of the iceberg’.

It’s a joy to have such a huge choice of eateries and we all have our favourite spots, which will always be first on the list. But now and again it’s fun to try something completely different.

What can we choose from? Traditional

l-ikel ta’Gћawdex , steaks, curry, fresh local fish and seafood, vegetarian, pasta, pizza or pies. It's all there, and it's to be found everywhere from local bars, cafes or takeaways, to charming, rustic farmhouse courtyards and smart hotels.

In Victoria there is hardly a corner, street or square without a selection of places to eat and drink. Specials on blackboards, tables and chairs in welcoming groups under trees or umbrellas; take your pick, give your order then sit back and let life stream past in an endless reality show.

Every style of restaurant can be found, from Mġarr Harbour to the northern village of Għarb, via San Lawrenz in the

west and Qala in the east. And, as Gozo is an island, naturally many of these are right by the sea. And, apart from the basics, each has its signature dishes, and menu. This tiny island serves French, Italian, Chinese, Indian, Turkish, English and as many fusions of food as you could wish for; plus genuine Gozitan dishes, of course. All you have to do is choose the one that offers just what you want to eat.

Time on Gozo is too precious to spend catering. If you are just visiting, you will get an even better taste of the island by eating in as many places as possible. If you simply need a break, time to spend with friends, or a way to celebrate, then go out and eat.

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The BEAUTY of the DEEP Deep sea diving can take you to a whole new world.

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r, at least into one that has no resemblance to anywhere you have been before. Weightless, silent, colourful and almost mysterious it is a way to explore places you would only see in books or on a screen.

Imagine swimming round and through intricate, almost breathtaking, rock formations and seeing for yourself the fantastic different shades of sea grasses and plants, the contrasts of tiny, enchanting seahorses, snake-like conger eels and multitudes of jewel-coloured fish, all in their own world.

Gozo, is a perfect place for quiet, leisurely and adventurous pastimes. It is the ideal choice when we look for somewhere to switch off and try something completely different during the summer breaks. And this year is a good time to go even further than the island itself; to take the plunge, as they say.

Where would you go? A big advantage is that most of the dive sites can be reached from the shore or, at most after a short boat trip. There’s plenty of choice – around 50 sites, including some in Comino seas. Warm seas, mostly crystal clear, providing wrecks, caves and magnificent spaces full of marine life, mean there is something for beginners and highly experienced divers alike.

The aptly named Blue Hole attracts the later from around the world but is suitable for novices too. Nearby a vertical cut in the rock leads to the Coral Garden. Here you can see a rainbow of scorpion fish and parrot fish among many others.

The Inland Sea from which you can scuba dive through a rock canyon to the open sea is also a prized site. And the fact that all three dives are situated close to each other, in Dwejra, on the west coast, means they can all be visited in the same day. The Inland Sea is a quiet, small, safe beach so family members who prefer to stay at sea level will be able to enjoy an ordinary beach trip.

Blue Hole.

Photo: Samuel Briffa

Azure reef. Photo: Corsair diving

The island's north coast offers up the incredible Cathedral Cave. This cave, which can only be reached by experienced divers, is in the shape of a vast dome into which a hauntingly blue light filters from a slit in the roof.

Luckily for locals and visitors alike there is no shortage of sites for novices and a perfect place to begin is Xlendi; in fact it is so safe it makes an excellent night diving locaton. Once a tiny fishing village, now a popular place to stay, it also has a wealth of restaurants and fascinating cliffs and countryside around for the rare occasions when a dive might have to be postponed or cancelled. And as it is situated in the south, Xlendi offers an alternative site if conditions on northern or eastern coasts are unsuitable for diving. It is a sheltered bay, not too deep, and there are caves and reefs to explore. You might also encounter sharks; well adolescent barracuda are known to hang out there.

And even if they are not around when you are, the multihued fish and rich coloured algae are a wonderful sight.

Azure reef. Photo: Elena Borisenko Near Mġarr, well sheltered, is Xatt l-Aħmara, a bay with a treasure trove of diving attractions. Way down about metres are the wrecks of three, which having come to the end of their usefulness, were sunk on purpose and now provide a curious, if slightly spooky time for divers something extra, and a few special photo ops. While the wrecks of the Karwela and the Comino Land offer a unique experience and are extremely photogenic, the wreck of the Xlendi lies upside down and diving beneath it is not recommended. Unsurprisingly, Ta’ Ċenċ and Mġarr ix-Xini is a particularly quiet site since one of the only ways to reach it is via Ta’ Ċenċ Hotel private beach, but it is also accessible from Xewkija. Once there, divers enjoy two inviting caves and the masses of rare fish: red and flying gurnards, stargazers, John Dory along with octopus and cuttlefish, set against cliffs sheltering anemones and shrimps. Nearby are sandy, grassy sea beds with even rarer fish to be found, making this site one of the most photogenic of all.

Of course these are just a few of the most popular diving sites and wherever you go there will be something incredible to marvel at due to the diversity of Gozo's coastal and rock formations and the depth of its waters.

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LINGERING in the lanes W

hen it's hot and the beach gets too much, wander through the shady, narrow streets and alleys of Victoria. They reveal charming, amusing and informative evidence of a community where the 21st century plays second fiddle to history and tradition, and in a very good way.

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The power of the HUMBLE TOMATO By definition, ‘a glossy red, or occasionally yellow, pulpy edible fruit which is eaten as a vegetable or in salad’. In the hands of master food producers, an absolute treasure.

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omatoes have a very high profile on Gozo, especially now when the hills are alive with the sound of harvesting. Farmers’ crops have grown plump and juicy and Magro Brothers are bringing in truck loads of this very versatile fruit, ready to turn them into any one of the many delicious, fresh tomato products for which they have been well known for over 85 years.

The tomato industry is a huge part of Gozo’s identity, and very important to Malta as well. Its status in the islands' economy is extremely high, and Magro Bros ensure that it stays that way.

Farmers have an incentive to produce the very best quality tomatoes, if there is a guaranteed buyer for their crops. And the rest of us benefit from being able to buy tomato based foods that cover recipes and food choices going back centuries.

Over 150 employees are involved at the factory and around 300 farmers and family members harvest Malta`s largest crop. Others ensure that the thousands of tons of this fresh produce arrive safely at the Magro factory, where they are housed, for a very short time under special tents, rolling into the shiny, stainless steel machinery which operates round the clock turning them into chunks, juices, sauces and the traditional favourite Three Hills Kunserva.

The tomato and the environment On Gozo tomatoes are so good because they are still grown in open fields and ripened under the strong Mediterranean sun, making them very sweet and juicy.

They travel the shortest of distances, so within 24 hours they are already being processed. Air miles just don’t come into it.

Magro Brothers consistently work with and support farmers to invest together in quality and sustainability, to encourage a more organic approach to farming to reduce the use of pesticides, and to

introduce awareness campaigns in favour of using fewer fertilizers. Sustainable natural farming methods are important, and the aim is always to ensure that future generations will continue to share in nature’s endless bounty.

The company is also very hot on reducing all types of waste and conserving energy wherever possible. Industrial kettles, boilers and cooking equipment are kept consistently in top condition, and installing intelligent lighting systems and a grid-connected 365kWp photovoltaic system, among other additions, all contribute to conserve electricity and keeping the carbon footprint as small as possible. Reservoirs have been built and water is recycled wherever practical; several programs operate to support the environment.

Tomatoes for health In fact, not only tomatoes but all Magro Brothers food products have the healthiest ingredients. The company is rightly proud that their products are created and made to comply with today's health issues and dietary requirements, and to consider calorie contents and fat levels. Their nutrition value is high, salts and sugars are kept to a minimum, preservatives and flavouring are natural. But flavour and texture are not compromised at all. In Gozo the taste counts for a lot!

Nutritional information is already declared on most of the company's produce and a recipe book, in English and Maltese, has been launched presenting

traditional Gozitan recipes, with a nutritional information analysis of each meal.

How tomatoes figure in employment Around 300 farmers across the islands sell their tomatoes to Magro Brothers and over 150 employees are employed at the factory. This important industrial reality in Gozo generates also some 100 other jobs in 15 different sectors in outsourced activities like transport, printing, advertising, etc.

The company respects and supports them all, creating an innovative, flexible, fun and challenging culture where employees feel welcomed, recognised, included, rewarded, empowered and inspired. And as a family firm from the very beginning, this ethos runs in all departments.

On-going training, work/life flexibility helps employees balance work with personal interests and responsibilities; equal opportunities, bi-annual meetings between management and employees, and the chance for employees to offer their feedback on a regular basis mean

everyone feels their input is valued.

There is zero tolerance for all types of abuse, and full compliance with all local, EU and UK employment regulations. As part of our Food Safety and Quality Policy the company endeavors to create a culture which encourages employees to seek continuous improvement.

And, in today's culture of giving back, opportunities abound. Over the years Magro Brothers and their employees have supported initiatives by the Red Cross and helped Gozitan patients' support groups during their fund raising activities. They give ongoing support to the Gozo Centre for the disabled and other associations.

Overall, tomatoes have a value in the Maltese islands that goes way beyond what would have been imagined back in about 700 AD, when they were discovered in South America.

We must be thankful to the European explorers who introduced them on the continent in the16th century, and be grateful that they flourish today as a staple and very delicious ingredient for the millions of meals we enjoy all the year round.

Finding the FOOD of life Plus creativity, entertainment, heritage and tradition – all in a single centre.

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ust as Parisians rarely go up the Eiffel Tower and most Londoners hardly ever visit the city's famous buildings, so too Maltese and Gozitans are in danger of missing out on one of the island's very interesting sites - Savina Creations Centre. It was named after Savina Square in Victoria, from where Magro Brothers’ first traded, and is a must for all foodies, which if we're honest includes most of us.

Far from being just for tourists, who incidentally are generally quite impressed when they visit, this is a

centre where it is all happening and where the love of local food and traditions is explained and demonstrated in the most informative and entertaining way imaginable.

Yes, The Magro Food Village is a food processing factory and a cheese making centre; but it is also much more. At the Savina Creativity Centre, you can watch the pure, natural ingredients that are the basis for so many of our traditional dishes actually being made into delicious products. You have the opportunity to witness first-hand what is being produced on the day; be it sun-dried figs, olive oil, honey, jam, chutney or Gozitan cheeselets. This means that you could make several visits and always see something new.

In fact, visiting The Magro Food Village is a dynamic show featuring the beauty of Gozo and a journey of gastronomic delights. And, would make a wonderful option if you are thinking of somewhere original to take visiting friends and relatives.

Those who like going into detail, and finding out about agro-tourism, traditional local farming and crops will find their visit very informative.

Today's concerns about health and safety along with

topics such as sustainability are answered and discussed in lectures on the nutritional values and cooking methods of Maltese culinary dishes. The Magro Food Village also offers hands-on cooking classes with local chefs for anyone who would like take part themselves.

By the time the tour is over, one is surely longing to have a taste. This is satisfied by the available free sampling of food and beverages which are produced in-house. One obviously has the chance to buy a splendid variety of perfectly packaged sweet and savory foods – all under one roof - from the beautifully laid out Savina Artisan Centre.

Watch food in the making Tours need to be booked and you can do this on freephone 8007 5533 or email: visits@magro.com.mt On presentation of the reference number given, tour will be free of charge.

From May to September there are tours at 9, 10 and 11 am Monday to Friday. From June to August there are also tours on Saturdays.

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At the HEART of our HISTORY Maltese stone, Il-Ħagar, the rocks with which Gozo’s civilization and history are built, and a fitting name for a place where its culture and traditions are preserved.

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wenty years ago, The Fondazzjoni Belt, Victoria was established with an important purpose in mind – to promote Gozo’s cultural identity and create museum and cultural centre combined, in collaboration with St George’s Basilica. The heart of Gozo is also the Church, San George tal- Ħaġar means the parish church of St George within the town, and many of the artifacts in the museum belong to the Basilica.

The project aims to revive and promote Il-Ħaġar, the Mediæval town of Gozo, through the development of a cultural heritage centre to exhibit its rich historical patrimony, and a space for cultural expression to be enjoyed by present and future generations.

An ideal property was acquired, close to the Basilica, and over the years the Fondazzjoni has fulfilled its aim through an on-going range of cultural activities, including the publication of books and engravings, art exhibitions, lectures and talks, book sales and music recitals. It has certainly fulfilled its intention to offer accessible and attractive displays, which demonstrate the island’s extraordinarily rich and informative treasures, and evoke an awareness of its exceptional history.

On a practical level the museum is beautifully laid out, using the unusual architecture of the building in which it is housed to excellent effect. Rooms, alcoves and plinths spread from a central ‘spine’, comprising blocks of stone stacked in what appears to be a very uneven pile. But on second glance the clever alliteration to local geology and the many civilizations and epochs that have influenced Gozo since thousands of years BC, is cleverly illustrated through this design.

During the year both Church and secular calendars

inspire the events held at Il-Ħaġar and attract both locals and visitors, who cannot fail to admire the impressive and quiet way both simple and grand treasures are shared so well with those to whom they should mean so much.

The museum is accessible for persons with a disability.

Opening hours are 9am to 5.30pm daily.

Il-Ħaġar, The Heart of Gozo is run by The Fondazzjoni Belt Victoria, a registered voluntary organisation and volunteers. Entry is free although donations in the region of €2 are appreciated.

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