Taste&Flair December 2018

ISSUE 115 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY

DECEMBER 2018

t CHRISTMAS ISSUE

Photography: Sean Mallia

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Editorial

ISSUE 115 distributed with the malta independent on sunday

DECEMBER 2018

C

hristmastime is like a magnifying glass, making everything loom larger. When you’re young enough to believe in magic, the thrilling prospect of a stocking stuffed with surprises and a pile of presents under the tree will keep you awake for nights. If you’re a little older, the anticipation of Christmas can be bittersweet, with memories of past times mingling with a sense that, while things look the same, everything feels different. Yet there’s comfort to be had in reliving traditions and shared memories, and sometimes it takes just a sound, taste or scent to bring back the feeling of a time when the world felt safe and whole, and nothing could ever go wrong. That’s the guiding line we took in this Christmas issue of Taste&Flair. Michael Diacono tells his Christmas story, appropriately, through a feast of family favourites where every dish is steeped in nostalgia and the memory of Christmases past.

Claire Borg’s sweet recipes and sunny photography conjure up memories of childhood and will bring a smile to your face. Jade Camilleri stirs together dreamy desserts and rich, handmade chocolates. Samira Jamil brews up the culture of cardamom coffee and traces the story of gingerbread from a root in China to seasonal baking today. Amy Mallia’s Christmas biscuits will please children of all ages, whether they’re under 10 or closer to 100, and Rodney Pisani, Daniele Russo, and Aleksandar Zivadinovic mix cocktails best enjoyed by the firmly grown up. Good memories are gifts that keep on giving and we hope that Taste&Flair will make your Christmas one to remember.

The next issue of Taste&Flair will be out on 17th February 2019

t Christmas issue

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

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

The Daphne Caruana Galizia Foundation EDITORIAL BOARD

Paul Caruana Galizia Andrew Caruana Galizia Matthew Caruana Galizia EXECUTIVE EDITOR

Corinne Vella

ART DIRECTOR

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

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

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

André Camilleri

PRODUCTION ASSISTANT

Conrad Bondin

PREPRESS & PRINTING

Print It

“To everything there is a season, and a time for every purpose under heaven.”

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ISSUE 115 DECEMBER 2018

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

Michael Diacono’s Panforte See feature starting on page 32. Photo by Brian Grech

T&F EDITORIAL

M AG I C A L , MEMORABLE MOMENTS Enjoy a traditional buffet at Flavours, festive specials at Agliolio, themed treats at Mokka or the perfect cocktail at Swizzles!

AT R A D I S S O N B L U THIS CHRISTMAS!

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ORDER YOUR HAMPER GIFTS ONLINE THIS FESTIVE SEASON www.christmashampers.com.mt Email: hampers@attardco.com.mt Foo d Ltd

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or visit us at: Canter Business Centre, Patri Felicjan Bilocca Street, Marsa, Malta Victoria Gates, Fortunato Mizzi Street, Victoria, Gozo

T&F CONTENTS

CONTENTS FOOD & DRINK

20

Festive cocktails Rodney Pisani, Daniele Russo, and Aleksandr Zivadonovic

My Christmas Story Michael Diacono’s nostalgic seasonal spread

Spices, cranberries, and chocolate Jade Camilleri’s desserts and chocolates

32

55

© Robyn Lea

84

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ISSUE 115 DECEMBER 2018

Gingerbread Dream Samira Jamil on the history of a favourite sweet

Coffee culture Samira Jamil

104

131

Sweet Feast Claire Borg’s scrumptious spread

150

Cheese please Savoury dishes made in minutes

Saucey Duo Claire Borg’s sauces add a delicious edge to a meal.

Life in a French Chateau

101

102

Gingerbread biscuits Amy Mallia’s moreish easy-bake recipe

201

CONTENTS T&F

ART, DESIGN & INTERIORS

110

Diffuse Borders How a home design evolved from its own construction process

50

The Nautilus Cup The sea treasure which captured artists’ imagination

122

Public heritage The Magistral Palace in Valletta

176

Historic interior Palazzo Falson in Mdina

At Home in the Surrey Hills A contemporary redesign of a classical country house

184

Art from the heart Artist Marie Louise Kold speaks to Megan Mallia

CafĂŠ Life Why good design matters

165

171

206

Vanishing Valletta A new book and exhibition capture Valletta scenes for posterity

ISSUE 115 DECEMBER 2018

15

Festive Season Hilton’s festive menus will make you wish it could be Christmas every day. The Hilton are offering dining options for everyone. You can count on them to make it magical.

The Hilton are also offering a variety of party options to suit every taste, size, theme and need. You can start off the festive season the right way by enjoying this year’s Office Party in one of the exclusive settings available at the Hilton Malta.

14th December

Contact us on: 00 3562138 3383 ǀ Email us on: info.malta@hilton.com ǀ Facebook: Hilton Malta www.malta.hilton.com

T&F ENTERTAINING

abv - alcohol by volume, is a standard measure of how much alcohol is contained in a given volume of an alcoholic drink. It is defined as the number of millilitres of pure ethanol present in 100ml of solution at 20°C.

FESTIVE COC 20

ISSUE 115 DECEMBER 2018

ENTERTAINING T&F

KTAILS

What’s a party season without having friends over for a few drinks? Try out these cocktails designed by Rodney Pisani, food and beverage manager, Daniele Russo, assistant bars manager, Aleksandr Zivadinovic, bar supervisor, at Nori at The Villa.

Photography and styling by Brian Grech

ISSUE 115 DECEMBER 2018

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T&F ENTERTAINING

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ISSUE 115 DECEMBER 2018

ENTERTAINING T&F

MIDLANDS TEA 4cl whisky 2.5cl Chai tea syrup 2cl fresh orange 2cl Amaretto Garnish Almond flour crust

Almonds and oranges are a very popular combination. Chai tea adds complexity with its cardamon, cinnamon and ginger notes. The fragrance of Chai tea is also a player in this drink. Whisky gives the abv kick and length to the drink.

Method: Crust a double-walled tea glass with almond flour.

Shake all the ingredients together and strain into the glass.

ISSUE 115 DECEMBER 2018

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T&F ENTERTAINING

RUBY BRANDY 3.5cl Cognac 2.5cl ruby port 1 egg white 2cl brown sugar syrup 2cl 1.5cl fresh grapefruit juice 1.5cl Garnish flower tea crust

Brandy and port work well together. Brandy is a grape-based spirit and is mainly balanced by the raspberry and plum notes of the port.

Grapefruit is a citrus that works well as a replacement for lemon juice, especially when brown sugar is used. Egg white has no effect on the flavour but it completely changes the drink’s texture to a more creamy one.

Method: Crust one side of a brandy balloon glass with flower tea. Shake all the ingredients together and strain into the glass. Â

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ISSUE 115 DECEMBER 2018

ENTERTAINING T&F

ISSUE 115 DECEMBER 2018

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T&F ENTERTAINING

THE DRAM 4cl Drambuie 2.5cl sweet red vermouth 1cl fresh orange juice 1cl De Kuyper Butterscotch liquor 2 dashes orange bitters Pinch of Chinese five spice powder Garnish sprig of rosemary Chinese five spice powder

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ISSUE 115 DECEMBER 2018

Drambuie is a whisky-based liquor made from spiced honey and herbs. A generous measure is required with the orange bitters. Together with the spices, this balances out the drink, as all the other ingredients have hints of sweetness.

Method: Shake all the ingredients together and strain into a whisky glass filled with ice. Garnish with a sprig of rosemary and a sprinkling of Chinese five spice powder. Just before serving, scorch the rosemary sprig to release the scent so that it can be enjoyed while drinking.

Distributed by Charles Grech Co. Ltd. www.charlesgrech.com

T&F ENTERTAINING

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ISSUE 115 DECEMBER 2018

ENTERTAINING T&F

RED-EMPTION 4cl 7-year old Angostura Mulled Wine Syrup 2 dashes chocolate bitters 2.5cl fresh lemon juice

To garnish star anise ground cinnamon

Rum and chocolate marry most times to perfection if in right measures. The sweet/sour component is a basic syrup/lemon juice combination, though the reduction of mulled wine complements the sweetness of the Angostura Rum and enhances its complexity.

Method: Shake all the ingredients together and fine strain into a champagne coupe.

Garnish with whole star anise and a sprinkling of ground cinnamon.Â

ISSUE 115 DECEMBER 2018

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T&F ENTERTAINING

PUB FICTION 2.5cl brown sugar syrup 2 dashes chocolate bitters 2.5cl sweet vermouth Blue Label to top up To garnish pine cone 4cl gin 4cl

Fortified wine like vermouth is very well balanced with the sugar and bitters. Vermouth – from the German word for wormwood, wermud - is directly associated with bitterness, while it also gets its sweetness from burnt sugar. Gin increases the abv of the drink without altering its balance. Blue Label adds the hoppy notes to this best seller. Method: Shake all the ingredients together, top up with Blue Label, and pour into a Mason mug filled with cubed ice.

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ISSUE 115 DECEMBER 2018

T&F NOSTALGIA

MYCHRISTMAS Evoke Christmases past with a traditional feast of family favourites by Michael Diacono, chef patron of Giuseppi’s bar and bistro. Our thanks to Michael and Janine Diacono, and to their sons Sean, David, and George, for welcoming us into their home for this feature.

Photography and styling: Brian Grech

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ISSUE 115 DECEMBER 2018

NOSTALGIA T&F

STORY

ISSUE 115 DECEMBER 2018

33

T&F NOSTALGIA

“For this issue, I decided to prepare some dishes that scream Christmas to me.

There’s nothing too different or complicated here - just tastes, flavours, smells and personal memories of a magical time of year.”

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ISSUE 115 DECEMBER 2018

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T&F NOSTALGIA

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ISSUE 115 DECEMBER 2018

NOSTALGIA T&F

Baked Seabass with an apple and leek filling This is a Christmas Eve dinner staple and it’s light enough to not interfere with the over-indulgences to come the next day.

SERVES 6 TO 8

1 whole sea bass of 2.5kg, filleted and pin boned 1 leek, chopped • 1 apple, peeled and sliced 2 teaspoons white mustard seeds 4 fresh bay leaves • 1 lemon salt and pepper • extra virgin olive oil 1 glass dry white wine

1. Place one side of the fish in a large oiled

baking dish, inner side up. Season the fish, and spread the leek and apple all over it.

Sprinkle with the seeds. Squeeze ½ the lemon over the fish and drizzle it with some olive oil. Cover with the other fillet.

2. Add the bay leaves to the dish and season

again. Add the other ½ lemon. Drizzle some more olive oil and douse with the wine. Cover with baking paper and foil.

3. Heat oven to 200ºC and bake the fish

for 25 minutes max. Remove from the oven and leave to cool slightly before transferring to a serving plate.

4. Homemade mayonnaise and steamed

new potatoes are a must with this dish.

ISSUE 115 DECEMBER 2018

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T&F NOSTALGIA

Timpana

ENOUGH FOR 16 SERVINGS AS A STARTER

1kg penne rigate 4 tablespoons vegetable oil 1 medium-sized aubergine, diced into 1cm cubes 250g chicken livers, chopped 1kg minced beef and pork 4 tablespoons tomato paste 3 tins chopped tomatoes salt and pepper 2-3 tablespoons sugar 2 veal brains (optional) 200g grated parmesan cheese 1.5 kg puff pastry 6 eggs 1 cup milk butter to grease tins

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ISSUE 115 DECEMBER 2018

Actually, this is my mother’s recipe. It’s a heaving, large pastry-encased pasta dish full of goodies. 23rd December was always timpana preparation day at my mother’s and it was quite an occasion. Being my parents’ birthday (yes, they shared birthdays) obviously helped increase the festive mood.

For me, no Christmas day lunch is complete without this.

1. The sauce may be

4. Add the minced meat.

6. Season, and add sugar.

prepared 2 days before assembling the timpana.

Season and fry for about 10 minutes before adding the tomato paste. Mix it in well and simmer for a further 5 minutes before adding the tomatoes.

The amount of sugar is a very personal preference.

I personally do not like my sauce to be acidic, so add a bit and then adjust accordingly.

5. Fill one of the tomato tins

the flame and simmer very gently for 1½ hours, stirring every so often.

The end result should be a thickish, dark rich sauce.

Leave it to cool to room temperature before using.

2. You will need 2 deep

round baking spring form pans (20cm by 10cm high).

Grease them very well with a layer of butter.

3. Heat the oil in a large

sauce pan, add the diced aubergines. Stir fry for several minutes till browned all over, then add the chopped chicken livers. Stir well and continue cooking to brown the livers.

with water and use it to clean out the other 2 cans before adding the liquid to the sauce pan as well. Stir well.

7. Cover the pan, lower

NOSTALGIA T&F

8. If using the veal brains, boil

them in salted water to which you have added 2 teaspoons of white wine vinegar. When cooked, drain, cool, and then chop roughly.

9. Bring a pot of salted water to the

boil and cook the penne for ½ the recommended cooking time, then drain and cool down with cold water.

10. Keep some pastry aside to use

for the top of the timpana. Roll out the rest to about 0.5cm thickness and line the tins with one piece of pastry each as you would do for a pie. Leave a 2cm overhang.

11. You are now ready to assemble

the timpana in layers.

12. Place penne at the bottom, filling

up to 2/3 of the mould. Pour in some of the sauce to cover the penne and use a fork to gently nudge the sauce in, but do not mix. Sprinkle with grated cheese and dot with the chopped veal brain. Season with salt and pepper then continue to layer till full.

13. Crack the eggs into a bowl,

pour in the milk, mix and season.

Pour the mixture very slowly and gradually all over the pasta layer, giving time for the egg to seep down.

You might not need all the eggs.

14. Roll out the remaining pastry and

cut into 4cm wide strips. Brush the edge of the timpana with egg and press the strips around the edge to get an even and neat finish. Cut away the extra overhang.

Decorate the middle with pastry leaves and flowers. Brush all over with egg wash (egg mixed with a little milk).

15. Heat the oven to 190ÂşC and

bake for 1½ hours. Line the bottom of the oven with foil as the timpana tends to drip as it rises.

16. When done, remove the

timpanas from the oven and leave them to rest for 20 minutes.

17. Run a knife around the edge to loosen

the pasty from the tins. Undo the side clips and gently prise the tins open. Run the knife under the timpanas and gently slide them onto a large serving dish.

ISSUE 115 DECEMBER 2018

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T&F NOSTALGIA

Sage and onion stuffed capon 40

ISSUE 115 DECEMBER 2018

It seems that I’m quite a traditionalist.

I like my stuffed bird over the Christmas period, be it turkey, goose, capon or even quail. But there is only one stuffing for me, and that’s good old sage and onion. Don’t forget the bread sauce to go with this.

NOSTALGIA T&F

SERVES 6-8

3. Weigh the stuffing to

1.5-1.8kg boneless capon

be able to calculate the cooking time of the bird.

STUFFING

15g butter 1 large onion, peeled and chopped 6 fresh large sage leaves, chopped 150g fresh white breadcrumbs Salt and pepper 1 egg to bind TO COOK

2 carrots, peeled and chopped into chunks 1 onion, peeled and chopped into chunks 25g butter Salt and pepper 125ml dry white wine 75ml water 8-10 rashers streaky bacon

1. First, prepare the stuffing.

Melt the butter in a frying pan, add the onion, and cook over low heat till soft and translucent. Do not allow to brown.

2. Transfer the cooked

onion to a mixing bowl.

Add the chopped sage and breadcrumbs. Season well and add the egg to bind. Leave to cool.

4. Place the bird onto a board

and season inside and out with salt and pepper. Fill the cavity with the stuffing. Tie the legs together using kitchen twine to help reshape the bird.

5. Add the chopped onion

and carrots to a roasting dish.

Place the bird over them. Rub the butter over the capon and then cover with the bacon.

Add the wine and water.

6. Preheat oven to 220ºC

(if using a fan oven, set the oven to 200ºC ). Cook for 15 minutes at the preset temperature, then turn down to 180ºC / fan 160ºC . Calculate 20 minutes for every 500g.

7. To check whether the

capon is done, use a probe thermometer in the thickest part of the capon. The temperature should read 75ºC , and the juices should run clear.

8. Remove from the oven when

done, cover and leave to rest for 20 minutes before carving.

Bread sauce 500ml milk • 90g fresh white breadcrumbs 1 medium-sized onion • 10 cloves 2 sage leaves • 60g butter • Salt and pepper

1. Stud the onion with the cloves and place it into a

small sauce pan. Add the milk and bring it to the boil.

Lower heat and simmer very gently for 2 minutes.

2. Turn off the heat and leave the mixture to infuse for

150 minutes before removing the onion and discarding.

3. Stir in the breadcrumbs and butter. Place

on a low heat, season and cook till the butter is melted. Keep warm till needed.

ISSUE 115 DECEMBER 2018

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T&F NOSTALGIA

Galantina

42

Open house is the norm at my mother’s on Christmas day in the evening. One of the dishes that always makes an appearance on the restocked dining table is this gellified pork terrine. It was a firm favourite of my sister, Anna. It is delicious with chutney or pickles.

SERVES 12 A PART OF A BUFFET

1. Wash the tongues and boil

2. Wash the pig trotters

3. Place all the meats into

3 pork tongues 4 pig trotters 500g ham in one piece, cubed into 1.5cm dice 500g pork shoulder, cubed into 1.5cm dice 1 teaspoon black peppercorns 1 teaspoon coriander seeds salt

in lightly salted water for about 1½ hours till tender.

Remove from the water and peel while warm. Chop into cubes and keep aside.

and place into a pressure cooker. Cover with water, add a little salt and then cook under pressure for 40 minutes. Leave to cool before opening. Retain stock for later. Remove the meat and skin from the bones and chop into cubes.

a large mixing bowl, add the pepper and coriander.

Season with salt. Pass the stock through a strainer.

ISSUE 115 DECEMBER 2018

4. Transfer the meat into a

5. When done, leave to

heat-proof mould then cover with the stock. Cover with baking paper, then seal with foil. Place the mould into a bain marie and simmer for 2 hours, taking care to top up the water when necessary.

cool before placing in the fridge to set for 48 hours.

6. Before serving, dip the

mould into hot water for a few seconds then turn out onto a serving platter.

ISSUE 115 DECEMBER 2018

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T&F NOSTALGIA

Christmas ham

SERVES 20

6kg gammon joint • Approx 4 litres unsweetened, packaged orange juice 10 cloves • 2 cinnamon sticks • 6 bay leaves 4cm piece of ginger • 1 teaspoon pepper corns • 2 onions, peeled

Every Christmas, taking pride of place in the evening on a table already groaning with goodies, would be an enormous ham, glistening in all its glory.

1. Place the gammon into a large pot.

Cover with water and bring to the boil.

Remove from the heat and drain.

2. Return the gammon to the pot.

GLAZE

150g soft brown sugar • 2 oranges, juice and zest 4 tablespoons honey • 3 tablespoons orange marmalade

Add the orange juice and then enough water to just cover the joint.

3. Stud the onions with the cloves

COATING

2 oranges, sliced • Cloves

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ISSUE 115 DECEMBER 2018

and add to the pot together with the spices and bay leaves.

4. Cover the pot with a lid and bring to

the boil, then reduce heat to the lowest mark and simmer for 3 hours, adding water if needed. When done, leave to cool in the cooking liquor before draining.

ž of it all over the ham. Then cover the ham with the sliced oranges using cloves to secure them in place.

7. Brush the remaining glaze all over

5. Heat oven to 190ÂşC.

the ham and orange slices. Roast for 40 minutes, basting regularly till golden.

6. Place the gammon into a large baking

8. Remove from the oven and cool before

dish and remove the skin. Mix the glaze ingredients together and spread

placing onto a large serving platter. Serve this accompanied by red currant jelly.

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T&F NOSTALGIA

Plum pudding

No actual plums were used.

The reason plum pudding is socalled is because, in England, raisins were called plums.

Janine’s mother and aunt, Nanna Marbeck and Aunty Rina, make this pudding every year. We always receive one prettily wrapped to enjoy at home. Our pudding is always served ablaze at the end of our Christmas lunch.

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ISSUE 115 DECEMBER 2018

MAKES ENOUGH TO FILL A

1. Place the fruit, almonds,

4. Place the mould into a pot

1.2 LITRE PUDDING BOWL

lemon and tangerine peel and juice into a large bowl.

Add the sugar and mix thoroughly. Pour the rum over the mixture. Cover the bowl with cling film and leave the mixture to steep for 6 hours or overnight.

and fill the pot with water till just above ¾ of the way up.

Bring to the boil, cover with a lid, lower heat and simmer for 6 hours, taking care to top up water as needed. If using a pressure cooker, 2 hours should do the trick.

2. Mix the dry ingredients into

5. Leave the pudding to cool

the fruit. Break the eggs into a small bowl and beat lightly, then add to the mixing bowl.

Stir very well. If needed, add a little milk to bind well.

before storing. It should keep well for many months.

250g raisins 250g sultanas 125g currants 125g mixed candied peel 1 lemon 2 tangerines 125g almonds, chopped 225g suet 125g flour 250g soft white breadcrumbs 1 teaspoon grated nutmeg 2 teaspoon mixed spice 1 teaspoon ground cinnamon ½ teaspoon salt 1 glass rum or brandy milk 4 eggs 250g soft brown sugar

3. Grease a 1.2 litre pudding

bowl well with butter then pour the mixture into it.

Cover with 2 layers of baking paper tied securely into place with kitchen twine, then cover with foil.

6. Before serving, boil

again in a bain marie for 40 minutes. Turn out and serve warm ‘au flambé’.

T&F NOSTALGIA

Panforte

MAKES 1 ROUND 20CM CAKE

225g plain flour • 225g sugar 225g mixed candied peel 225g almonds, whole • 2 eggs 2 teaspoons mixed spice 2 tablespoons (heaped) honey TO TOP

Icing sugar ground cinnamon

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ISSUE 115 DECEMBER 2018

I make loads of panforte every season to give out as gifts to family, friends and colleagues. On baking day the house smells like Christmas heaven. Then it’s up to my wife, Janine, to wrap and decorate them differently each year.

1. Sift the flour into a

3. Bake at 180ºC (fan

5. Dust with icing

large bowl then simply add the ingredients one after another. Mix well.

oven at170ºC) for 35-40 minutes till golden and a toothpick inserted into the centre comes out dry.

sugar and a little cinnamon.

2. Oil a 20cm shallow

cake tin lightly, then line with rice paper. Spread the mixture into the tin.

It will be quite thick and sticky. Flatten the top.

4. Remove from the oven

and leave to cool slightly before removing from the tin. Leave to cool on a rack overnight.

6. Wrap in clingfilm

and store in an airtight tin till needed.

Trade Enquiries: Red October Co. Ltd

Tel: 2147 0400 Email: info@redoct.net

/RedOctoberMalta

T&F ART

THE NAUTILUS CUP At a time of world exploration and expanding global trade networks, the Verenigde Oost-Indische Compagnie (VOC), better known as the Dutch East India Company, sailed east to protect the newly formed republic’s trading interests in the Indian Ocean. The ships brought back spices and other exotica that generated much interest among merchants and frenzied trading in European markets.

Among the exotic objects brought back from an ocean half a world away was the nautilus shell. The Dutch East India Company’s monopoly of the Spice Island trade meant that almost all the nautilus shells that arrived in Europe passed through Dutch ports and were traded in Dutch markets.

Devoid of their molluscs, the mysterious sea treasures caught the eye of European collectors. Mostly wealthy European merchants and princes, the collectors purchased the shells to add to their Wunderkammern or cabinets of curiosity, private collections of objects of wonder considered the predecessors of modern museums (see Taste&Flair issue 110, June 2018).

The collectors commissioned artisans to create a special display mount, shaping the nautilus shell into an unusual and unique, if highly impractical, drinking vessel. The nautilus cup was especially prized as a collector’s item because it brought together the natural and scientific worlds both visually and materially, crafted from a shell from the Spice Islands of Indonesia and from silver mined in the Americas by native Dutch silversmiths from the artisan guilds of Amsterdam, Rotterdam, Utrecht, and Delft.

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The mounted shells excited the interest of scholars and academics, who saw in the geometrically spiraling chambers of the shell a natural illustration of the newly discovered logarithmic principle in mathematics, and captured the imagination of artists.

During the mid-17th century, a new trend emerged in Dutch still-life painting that would likely have shocked the austere and reserved. The pronkstilleven style – from the Dutch word for ostentation – was characterised by ornate decoration and large and complex compositions of precious objects, which became a way for the wealthy to showcase their personal belongings and status. Among the elaborate displays of exotic objects, luxurious fabrics, and decadent food and wine was often the exotic nautilus cup.

Still life with nautilus cup, Frans Sant-Acker, 1648 Sant-Acker’s painting, part of the collection of the Rijksmuseum in Amsterdam, features a still life display on a marble tabletop with a backed Persian rug on which rest a silver bowl with a halfpeeled lemon and orange, a spilled drinking bowl, a façon-de-venise glass, a rolled piece of paper with pepper and a nautilus cup. At the top right, a Red Admiral butterfly.

IN OUR FESTIVE STORY YOU ARE THE PROTAGONIST Christmas is coming and with its happy arrival, a p l e t h o r a o f c e l e b r a t i o n s a n d p re s e n t s . H e re a t I n t e r C o n t i n e n t a l M a l t a w e a re d e l i g h t e d t o p ro v i d e y o u w i t h t h e f i n e s t f e s t i v e s e a s o n e v e n t s a n d s p e c i a l l y c r a f t e d re s t a u r a n t m e n u s a ro u n d .

So, celebrate with our wide array of Christmas culinar y delights and unparalleled levels o f s e r v i c e , w h i l e w e p ro u d l y d o t h e h a rd w o r k t h i s Christmas!

F o r m o re i n f o r m a t i o n o r t o m a k e a re s e r v a t i o n , please call us on 21 377 600, send your email to malta.fnb@ihg.com or v i s i t m a l t a . i n t e rc o n t i n e n t a l . c o m .

Live the InterContinental life.

MALTA WASHINGTON NEW YORK LONDON PARIS DUBAI BANGKOK SINGAPORE BEIJING SHANGHAI SYDNEY

Untitled-2 1

January 11, 2019 EXTRAVAGANZAS FOR MANDOLIN Teatru Manoel, Valletta | 7:30 pm Capella Gabetta; Andrés Gabetta violin & direction and Avi Avital, mandolin January 12, 2019 THE HEART OF SENSIBILITY Oratory of the Crucifix, Senglea | 12:00 pm Reiko Ichise, viola da gamba and Jennifer Morsches, cello VIVALDI AND TELEMANN CONCERTOS Teatru Manoel, Valletta | 4:00 pm Matheus Ensemble directed by Jean-Christophe Spinosi

HANDEL CONCERTOS St. Paul’s Anglican Cathedral, Valletta | 7:30 pm Valletta International Baroque Ensemble January 18, 2019 BACH FLUTE SONATAS Church of St. Catherine of Italy, Valletta | 12:00 pm Ashley Solomon, flute and Terence Charlston, harpsichord MUERA CUPIDO – MUSIC BY SEBASTIAN DURON The Archaeology Museum, Valletta | 7:30 pm Accademia del Piacere; Nuria Rial, soprano and Fahmi Alqhai, Director and viola da gamba

THE SEASONS Aula Capitulare, Mdina Cathedral | 12:00 pm PRISMA

BACH AND BEYOND – MUSIC BY BACH, REICH, MASLANKA ZARVOS The Archaeology Museum, Valletta | 12:00 pm Signum Saxophone Quartet AND

SACRIFICIUM The Archaeology Museum, Valletta | 12:00 pm Imago Mundi; Sofie Van den Eynde, theorbo & artistic direction and Lore Binon, soprano

HANDEL’S ‘IL TRIONFO DEL TEMPO E DEL DISINGANNO‘ HWV 46 Teatru Manoel, Valletta | 7:30 pm Armonia Atenea directed by George Petrou

TIMELESS Malta Maritime Museum, Vittoriosa | 7:30 pm Lautten Compagney

January 25, 2019

January 15, 2019

January 17, 2019 IN THE KING‘S CHAMBER Bibliotheca, Valletta | 12:00 pm Ensemble Flame; Eric Tinkerhess, viola da gamba, and Takahisa Aida, harpsichord

BACH CELLO SUITES NOS 3, 1 AND 6 Church of Our Lady of Porto Salvo, Senglea | 12:00 pm Isang Enders, solo cello

January 24, 2019

January 14, 2019

ICH HABE GENUG Church of Our Lady of Jesus (Ta’ Ġiezu), Rabat | 7:30 pm Ensemble Zefiro; Alfredo Bernardini, Oboist & Director

January 22, 2019

NICCOLÒ JOMMELLI, DIXIT DOMINUS; GIOVANNI BATTISTA PERGOLESI, MASS IN D MAJOR Parish Church of St Catherine of Alexandria, Żejtun | 7:30 pm Ghislieri Choir and Consort directed by Giulio Prandi

VIVICA GENAUX IS FARINELLI Teatru Manoel, Valletta | 5:30 pm Concerto de’ Cavalieri; directed by Marcello Di Lisa with Vivica Genaux, mezzo-soprano

THE SPLENDOUR OF THE VIOL The Oratory of the Rosary, Basilica of St. Dominic, Valletta | 12:00 pm Fahmi Alqhai, solo viola da gamba

CHARLIE’S BAROQUE ANGELS Parish Church of the Assumption, Għaxaq | 7:30 pm Charlie Siem, violin

TOCCAMI L’ANIMA – MUSIC BY FRESCOBALDI, BACH, COUPERIN AND ROYER Aula Capitulare, Mdina Cathedral | 12:00 pm Marco Mencoboni, solo harpsichord

January 13, 2019

January 16, 2019

BACH CELLO SUITES NOS 5, 2 AND 4 Church of Our Lady of Porto Salvo, Senglea | 12:00 pm Isang Enders, solo cello

January 23, 2019

BAROCK ‘N ROLL Teatru Manoel, Valletta | 9:30 pm Matheus Ensemble directed by Jean-Christophe Spinosi

INSPIRED BY BAROQUE Teatru Manoel, Valletta | 7:30 pm Malta Philharmonic Orchestra directed by Michalis Economou

January 21, 2019

BACH – ST MATTHEW PASSION BWV 244 St. John’s Co-Cathedral, Valletta | 6:30 pm Orchestra of the Age of Enlightenment directed

by John Butt

THE GOLDBERG VARIATIONS ON ORGAN St. John’s Co-Cathedral, Valletta | 7:30 pm Hansjörg Albrecht

MUSIC FROM THE FAIREST ISLE: SONGS FOR LUTE

BY DOWLAND AND PURCELL Church of Our Lady of Victories, Valletta | 12:00 pm Claire Debono, soprano and Benjamin Narvey, lute

09/10/2014 16:32

January 19, 2019 MUSICA POETICA; BACH CANTATA AND CONCERTOS Teatru Manoel, Valletta | 12:00 pm Ensemble Alia Mens directed by Olivier Spilmont BACK TO THE FUTURE Oratory of St. Paul, Valletta | 4:00 pm Lucile Boulanger, viola da gamba

BACH: THE WELL-TEMPERED CLAVIER, BOOK 1. BWV 846 – 869 The Archaeology Museum, Valletta | 12:00 pm Paul Gulda, solo harpsichord CLAUDIO MONTEVERDI; MISSA IN ILLO TEMPORE SV205 Parish Church of the Assumption, Qrendi | 7:30 pm Valletta International Baroque Ensemble and Cantar Lontano Ensemble January 26, 2019

MADDALENA AI PIEDI DI CRISTO BY ANTONIO CALDARA Collegiate Basilica of Our Lady of Victories, Senglea | 7:30 pm Divino Sospiro directed by Massimo Mazzeo

PATH OF LOVE – MASA’AR HUBB The Archaeology Museum, Valletta | 12:00 pm Paul Gulda, harpsichord and Marwan Abado, oud and vocals

January 20, 2019

BACH’S SIX BRANDENBURG CONCERTOS Teatru Manoel, Valletta | 7:30 pm Les Passions de l’Âme directed by Meret Lüthi

TOI TOI: VERY IGOR TO DANCE! Teatru Manoel, Valletta | 10:00 am Nicholas Dautricourt, violin & Lucia Micallef, piano VENUS & ADONIS BY JOHANN CHRISTOPH PEPUSCH Malta Maritime Museum, Vittoriosa | 12:00 pm The Harmonious Society of Tickle-Fiddle Gentlemen BACH TO BALANCHINE Teatru Manoel, Valletta | 5:30 pm Nicolas Dautricourt, violin and Lucia Micallef, piano

For tickets & more information:

vallettabaroquefestival.com.mt

#VIBF

SWEETS T&F

BUÑUELOS (SWEET FRITTERS) These soft, spongey round choux fritters, sometimes filled with cream, are probably Arab in origin. The first records of them come from 11th-century Málaga, when the ruler of Seville, Mohamed ben Abbad Al Motamid, laid siege to the city. Food became so scarce that a baker came up with idea of dropping balls of dough into the vats of boiling oil used to attack the assailants from the top of the castle. Even earlier, the Greeks and Romans enjoyed similar pastries made with flour and cheese.

INGREDIENTS

1. Boil the milk, water,

4. Spoon the mixture

125g milk 125g water 100g butter 150g flour 3 eggs 1 tablespoon of sugar a pinch of salt a dash of anisette sugar to sprinkle on top extra virgin olive oil

butter, anisette and sugar in a saucepan.

into a piping bag and squeeze small amounts onto a greased spoon.

2. Add the flour all at once

and stir for a few minutes.

5. Drop them into a

3. Take the saucepan off

frying pan with plenty of hot olive oil and remove when cooked.

the heat and add the eggs one by one, stirring all the while. Wait for each egg to be absorbed before adding the next one.

6. Sprinkle with sugar

immediately, allow to cool, and serve.

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Ruby chocolate, yuzu & cherry.

Now with an all-new Winter Season menu.

Also open for Christmas Day Lunch, New Year’s Eve Dinner, New Year’s Day Lunch & Festive Season gatherings.

2311 2273 www.thevilla.com.mt/taro

SWEETS T&F

SPICES, CRANBERRIES AND CHOCOLATE

Round off a meal with Jade Camilleri’s seasonally flavoured desserts and homemade chocolates.

Photography by Steph Scicluna

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T&F SWEETS

Marzipan squares

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SWEETS T&F

MAKES 24

100g marzipan 150g dark chocolate 50g toasted whole almonds rose gold leaf (optional)

1. Roll out the marzipan

and cut it into squares (roughly 2cm x 2cm).

2. Melt the dark chocolate

over a double boiler until completely melted.

3. Line a baking tray with

parchment paper.

4. Very carefully dip marzipan

squares into melted chocolate and place on the lined tray.

5. Top each square with

a toasted almond and a sliver of rose gold leaf.

6. Place the coated chocolates

in the fridge to set until the coating is firm.

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T&F SWEETS

Coffee chocolate truffles

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SWEETS T&F

MAKES 12

300g dark chocolate 1 can coconut cream 2 tablespoons ground espresso powder TO DECORATE

piped white chocolate (optional)

1. In a bowl, melt half

6. Line a baking tray

of the chocolate with the espresso powder.

with baking paper and melt the remaining half of the chocolate to coat the truffles

2. Once the chocolate has

melted, add the coconut cream and mix until completely combined.

3. Allow the mixture to

cool, cover the bowl with cling film then chill for two hours or overnight.

4. Once the mixture has

set, it is ready to use.

To make up the truffles, scoop up a teaspoon of the mixture and roll it into a little ball using your hands. Repeat the process until all the mixture is used up.

5. Refrigerate the

balled mixture until it cools and sets.

7. Carefully but working

fast, dip the truffle balls into the melted chocolate and place them on the lined baking tray.

8. Place the tray in

the fridge until the chocolate coating is set.

9. Now, melt the white

chocolate and use an icing bag with a fine nozzle to drizzle it over the truffles.

10. Place the tray back

in the fridge to allow the decoration to cool and set. Store the truffles in the fridge until serving time.

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T&F SWEETS

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Matcha and chocolate swirl tea loaf SERVES 6-8

100g butter 175g granulated sugar 175g self-raising flour 50g cocoa powder 2 eggs 1 teaspoon vanilla extract 2 tablespoons organic matcha powder 6 tablespoons milk

1. Whisk the butter

6. Line a loaf pan with

and sugar together until pale and fluffy.

parchment paper.

2. Add the eggs and

into the loaf pan a little at a time starting with the chocolate mix and then the matcha batter. Using a skewer, swirl the 2 flavours together.

7. Pour the two batters

vanilla extract and mix until combined.

3. Add the flour and milk

and stir them in well.

4. Divide your batter

8. Bake at 180°C for

into 2 bowls.

5. Sift the cocoa powder

into one bowl and the matcha powder into the other.

30 minutes or until golden brown and a skewer inserted into the middle comes out clean.

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T&F SWEETS

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SWEETS T&F

Easy whisky cream liquor chocolate mousse SERVES 4-6

4 shots of whisky cream liquor 300ml fresh cream of your choice 1 teaspoon vanilla extract 50g dark chocolate TO GARNISH

whole roasted hazelnuts

1. Prepare and chill 4

shallow glass tumblers.

2. Melt the dark chocolate

in a bowl over a pan of boiling water.

3. In a bowl, whisk the

whipping cream and vanilla until thick and almost doubled in size.

4. Using a spatula, slowly

fold in the liquor.

5. Cover the bowl and

chill for 30 minutes.

6. Fill the chilled glasses

with the ‘mousse’ mixture and then top with a thin layer of melted chocolate.

7. Chill until ready to serve.

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T&F SWEETS

Cranberry cheesecake on a spiced ginger cookie crust SERVES 8

I bag frozen cranberries 1 lime (zest and juice) 4 tablespoons granulated sugar 1 teaspoon vanilla extract 300g crushed ginger cookies 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 4 tablespoons melted butter 3 packets light cream cheese

1. Line a 9’’ spring

3. Pour the mixture

6. Place the

form cake pan with baking parchment paper and set aside.

into the lined cake pan and press down to form the base of your cheesecake.

Refrigerate while you prepare the next step.

cranberries, the remaining 2 tablespoons of sugar and lime juice into a pan and simmer on a low heat until the berries are soft and the juice has slightly thickened. Set aside and allow to cool.

2. In a bowl, add the

crushed cookies, cinnamon, nutmeg, 1 tablespoon of sugar, and the melted butter.

Stir the ingredients together until they are combined and the mixture resembles wet sand.

4. For the cheese filling,

whisk together the cream cheese, lime zest, 1 tablespoon of sugar and the vanilla and pour the mixture into the cake pan over the cooled cookie crust.

5. Cover the cheesecake

and leave it to chill while you make the cranberry topping.

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7. When you’re

ready to serve your cheesecake, release it from the cake pan and top it with the cranberry compôte.

T&F SWEETS

Spiced apple and hazelnut miniature bundt cakes with caramel sauce SERVES 6

2 apples (cored and grated) 2 teaspoons ground cinnamon 1 teaspoon ground all spice 100g + 1 tablespoon butter 150g + 50g brown sugar 175g self-raising flour 50g crushed hazelnuts (reserve 1 teaspoon for garnish) 2 eggs 50ml double cream 2 teaspoons vanilla extract

1. Prepare the bundt

4. Pour the batter into

tins by dusting them with flour and setting them aside until ready to use.

the prepared bundt tins and bake at 180°C for 30-40mins or until a skewer inserted into the thickest part of the cake comes out clean.

2. In a bowl, whisk

together the butter, 150g sugar, the eggs, flour, and 1 teaspoon each of of vanilla, cinnamon and all spice, until combined.

3. Using a spatula, fold

in grated apples and crushed hazelnuts.

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5. While cakes are

baking, prepare the caramel sauce. Put 50g brown sugar, the double cream, 1 teaspoon vanilla and 1 tablespoon of butter into a pan on low heat.

Allow the ingredients

to come together and bubble until thick.

Turn off the heat and set the pan aside.

6. Once the cakes

are done and cooled, invert them onto a serving plate, drizzle with caramel sauce and sprinkle with crushed hazelnuts.

GIFTS T&F

Delectable

Gifts Sweet treats, home accessories, feasts for foodies, drinks and more. Give yourself the gift of time. Choose your Christmas presents from a range of delectable gifts

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T&F GIFTS

p Naked Grouse - whisky at its most uncomplicated.

Convention said that blended malt got its flavour from bourbon casks, used again and again.

This got us thinking… What if instead, we used first-fill sherry casks to add another layer of rich and fruity flavour to our malts? It didn’t just work, it was a joyful exuberance of flavour that changed the possibilities of whisky enjoyment.

So hats off (and everything off!) to Naked Grouse, for taking a liberating leap into the unknown.

p The Krups Espresseria is a fully automatic bean-to-cup coffee machine.

Compact and robust, it makes perfect coffee every time. Just add the coffee beans and at a touch of a button the machine does the rest. A stainless-steel, conical burr bean grinder grinds the beans instantly to capture full flavour for the perfect espresso,cup after cup. Krups Patented Compact Thermoblock System is a unique feature for coffee machines to heat water to the optimal temperature quickly for consistently hot coffee from the first to the last cup while preventing less limescale build up. With German compact sleek design, Krups delight in the details to make this machine look impressive and stand out in any kitchen.

p Dark Lights. These limited-edition candles are housed in deep-black glass vials embossed with an elegant golden crest. A stunning ornament for any bureau or mantelpiece, all you’ll need to do is light the wick to unleash a scent so deep it will transport you to worlds beyond our own. Grey & Adler, Toni Bajada Street, Naxxar. Tel: 2740 6407 www.greyandadler.com

p The Libbey 10-piece Punch Bowl Set draws admiring eyes to your beverage. Eight rounded punch glasses complement the graceful ladle and, of course, the gorgeous clear bowl. Dazzle your loved ones at your next get-together, where the bowl can stand out or blend in with a full table spread.

Exclusively available from CoseCasa, 77,Three Churches Street, Balzan. Tel: 2144 7672/3.

p It’s been another busy and exciting year of measuring, mixing, stirring, baking, making and creating here at Caffe Cordina. Take your pick from our Christmas logs, soufflés, mousse baubles, cassatella Maltija, cupcakes, torta pastina, Christmas fruit cakes, Christmas pure almond cakes, macarons, gingerbread men, ginger cookies, mince pies and more. They can all be enjoyed at the café or taken home to be shared with family and friends.

They promise to the perfect addition to all your wonderful celebrations.

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Delectable

Gifts

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

Prices start from €20 and include delivery. For a full brochure or more information, please contact Cleland & Souchet or pop into their shop. Cleland & Souchet, Block 14, Portomaso, St Julians. Tel: 2138 9898. info@clelandsouchet.com www.clelandsouchet.com

Christmas Events MADE PERFECT WITH CAMILLERI CATERERS

1 3 -2 0 , M . B O R G G AU C I S T R E E T, TA L- Ħ A N DAQ , Q O R M I T. 2 1 47 2 2 5 5

•

E . I N F O @ C A M I L L E R I C AT E R I N G . C O M

W W W. C A M I L L E R I C AT E R I N G . C O M

GIFTS T&F

t Dical House offers a specialty treasure trove where the finest products from around the world are sourced to offer the widest choice possible for unique hampers and gifts. Apart from the finest foods, delectable chocolates and confectionery and exclusive wines and spirits, Dical House also bring in some fine craft beers (including gluten-free versions) from the UK. See the full range of gift packs or individual ones at their flagship store in Triq San Anton Abbate, Mosta. Tel: 21424600/1, www.dicalhouse.com

u Are you looking for a special and unique Christmas gift this year?

At Halmann Vella you can find a selection of gorgeous marble gifts such as wall clocks, trays, bowls and chopping boards. Visit the Halmann Vella Showroom at Mosta Road, Lija for more information or shop online on www.hmvellaonline.com t Everyone loves a beautiful home. Gift Vouchers from Joinwell are suitable for any occasion and can be used on purchases of furniture, home accessories and even giftware. Joinwell Home is brimming with accessories that make beautiful gifts for Christmas and beyond. Joinwell Home is located within the Joinwell Showroom, in Mill Street, Qormi.

Delectable

Gifts

p Lifelike Beauties. Each flower in this beautiful arrangement has been skillfully hand-crafted and given a special natural coating to make it look and feel just like the real thing. Enclosed with your natural-touch flowers is a bottle of scented perfume, which you can spray directly onto the flowers to refresh and enhance their built-in, gel-infused fragrance. In other words, it’s all the pleasure and none of the pain. Grey & Adler, Toni Bajada Street, Naxxar. Tel: 2740 6407. Also available at the Grey & Adler Pop Up Shop at The Point, Level-1. www.greyandadler.com

u Fragranced natural wax candles. A timeless collection of highly fragranced natural wax candles in a lovely container complete with a paper weight lid.

Grey & Adler, Toni Bajada Street, Naxxar. Tel: 2740 6407 www.greyandadler.com t M&S MULLED WINE HAMPER €19.95. Treat yourself to a glass of rich fruity Spanish wine, brandy sauce, all butter minishortbread trees and classic Christmas pudding, all perfectly combined in a hamper, just in time for Christmas.

p CHESS SETS. Looking for unique Christmas gift ideas for friends and family? Check out the selection of quality chess sets and other traditional games at HENRI Luxury Gift Boutique. Outlets at Pjazza Tigné & Mdina (next to Palazzo Falson). Visit HENRI from 1st to 16th December for 15% off all items at the Pre-Christmas Sale. Tel: 2010 6306 or facebook/henrimalta

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T&F GIFTS

BUSY BEE

THE NAME RENOWNED FOR QUALITY

B

ack in 1933, when Censu Friggieri opened the Busy Bee Confectionery serving Maltese favourites like the renowned ricotta filled kannoli, almond pastries, pastini and krustini, little could he have imagined that by the turn of the millennium Busy Bee would become a leading outside catering company and a household name, synonymous with genuine and wholesome products. When Censu’s son Edwin took over the business in 1974, he kept on building on his father’s reputation and over the years he introduced Italian delicacies such as Dolci di Mandorla and handmade Torroncini.

For over 85 years Busy Bee has been associated with quality traditional delicacies. At no time is this quality more sought after than at Christmas time. To complement their traditional Panettone, Busy Bee also offers a choice of individually wrapped treats such as torroncini, cantuccini, dolci di mandorla, pralines, mince pies, honey rings, almond cakes, christmas cakes and christmas puddings, and a selection of hampers.

Sample Busy Bee’s selection of seasonal treats this holiday season at Ta’ Xbiex Seafront or at the new Coffee Shop in Mriehel. For more information and other services, visit www.busybee.com.mt or follow Busy Bee on Facebook.

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GIFTS T&F

t Spiritual Liquids. A wonderful gift or a great first step into the world of whiskies, this handsome wooden box contains the elixir that will see its owner through the festive season and beyond.

Grey & Adler, Toni Bajada Street, Naxxar.

Tel: 2740 6407 www.greyandadler.com

Delectable

Gifts u STATUES & FIGURINES. A range of statues and figurines, like these leaping fawns, at HENRI Luxury Gift Boutique will grace any home and make wonderful Christmas gifts for friends and family.

Outlets at Pjazza Tigné & Mdina (next to Palazzo Falson). Visit HENRI from 1st to 16th December for 15% off all items at the Pre-Christmas Sale.

Tel: 2010 6306 or facebook/henrimalta

t Buy the gift of sound this Christmas from Klikk.

Different models and colours are available. With long-lasting battery life and Bluetooth technology, JBL portable wireless speakers are the best way to enjoy your music away from home. Not only will you be the ultimate gift giver, but you’ll also be in with a chance to WIN a dream holiday for 2 to Paris, including four nights’ accommodation and return flights on Airmalta, in collaboration with ROCS. (Terms and Conditions Apply).

u Joinwell Christmas Hampers. Tired of giving the usual food hampers to your clients? This year Joinwell is proud to introduce Christmas Hampers to the Home collection, hampers with gifts that last. Combining useful accessories for the home beautifully presented in a gift box makes for an impressive gift which is both useful and lasting. You can buy these hampers online by visiting http://shop.joinwell.com. mt or email shop@joinwell.com.mt for further information. Joinwell, the art of everyday living.

t Dical House offers a wide range of bespoke hampers and gifts for your associates, family and friends. Indulge in their outstanding artisan product selection which includes the finest foods, confectionery, chocolates, wines, spirits and craft beers. Full customisation is also possible. View the delicacies one by one, shelf by shelf. Dical House is open all day, every day during the festive period.

The flagship store is located in Triq San Anton Abbati, Mosta. Tel: 21424600 www.dicalhouse.com

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T&F GIFTS t STOPPERED VASES. Mdina Glass has just created a new range of stunning, handmade Legacy Vases. The various shapes come in five colours and each vase is finished off with a sculpted pineapple stopper. See them in-store or online at www.mdinaglass. com.mt. Visit Mdina Glass during the Pre-Christmas Sale, 1 – 16 December, for a range of discounts on all glassware. For more information, call +356 2141 5786 or find Mdina Glass on facebook.com/mdinaglass

p M&S TRADITIONAL SWEET HAMPER - €29.95.

M&S’s expertly crafted Collection range brings you the very best of what makes M&S special. This beautiful gift box includes red wine, white wine, Swiss milk chocolate truffles, Belgian curls, chocolate Dutch short cakes and dark chocolate with clementine.

q The LA LINEA PATRIMONIO range

by Lagostina is especially designed for classic, globally renowned Italian dishes like risotto, pasta and lasagna.

La Lasagnera and La Risotteria are two favourites from this range. La Lasagnera features a stainless steel body with 1.2 mm thickness which ensures perfect heat diffusion. The beautiful lid keeps food warm and firmly seals in flavours for a delicious lasagna. The elegant shape makes La Lasagnera the perfect tool for cooking but also a beautiful cookware piece to bring to the table.

Visit Oxford House, Mdina Road, Mriehel and discover the full Lagostina range.

p The S. RAUSI TRADING GIFT LIST 2018 includes a selection of Maltese and imported wines, spirits, confectionery items and other delicacies which are reasonably priced and which will make the perfect gift this Christmas. A delivery service is available to all parts of the island at no extra cost. Please visit our website www.srausi.com for the full gift list and further information.

S. Rausi Trading Ltd. info@srausi.com Tel: 2133 0477, 2131 6210, 7909 3197.

Delectable

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

t Red October’s Hamper Collection has a wide assortment of quality wines, premium spirits, scrumptious chocolates, mince pies and biscuits, and other savoury treats. There are over 40 hampers to choose from, all wonderfully crafted and presented. Red October also offer bespoke and customised hampers in gift boxes or wicker baskets, a variety of wine packs in wooden or gift boxes, and a selection of premium brands all gift wrapped and inclusive of delivery. A thoughtful and appetising gift that would certainly be appreciated and enjoyed long after it is received. Distributed by Red October Co. Ltd. Facebook: RedOctoberMalta www.redoctobermalta.com

t The Master Cellar has been established since 1999 in the heart of Naxxar. We pride ourselves in our understanding of our clients’ specific needs and provide a vast range of fine Maltese and imported wines, whisky, and spirits as well as gourmet items, cigars and non-alcoholic beverages to enhance the customers’ shopping experience. During this special period of the year, we invite you to visit us and select your own gifts for that something unique.

The Master Cellar, Oratory Street, Naxxar.

Tel: 21417666, E-mail: info@themastercellar.com

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GIFTS T&F

MARNISI GOES ORGANIC

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he term ‘Organic’ is a trending keyword nowadays in the gastronomic realm, which has quickly risen to the highest echelons of desired products in the world market. Organic wine, however, still accounts for a very small percentage of global wine sales, but it is certainly a fastgrowing market with Europeans being the largest producers of organic wine.

What is an organic wine?

Organic wines come from grapes like normal wines, yet unlike many normal wines they have to be made using only grapes grown without synthetic pesticides, herbicides, fungicides or chemical fertiliSer. There are also a set of criteria to follow during the vinification process which mainly revolves around using low sulphur dosages and minimum intervention to produce a wine as close as possible to nature and earth.

Marsovin’s Organic Adventure In early 2014, Marsovin embarked on a challenging journey to produce its first Organic Wine. The organic conversion process began with the application of

organic farming practices at the Marnisi Estate in Marsaxlokk, where an area covering 2.8 hectares makes this the largest expanse of organically-farmed vines anywhere in Malta. In order to have organically-grown grapes, Marsovin’s viticulturists engaged in an entirely different set of practices to maintain their vines. Due to the nature of Marsovin’s vineyards, and climatic conditions, this was no easy task.

To achieve this, especially with Malta’s high humid conditions, organic viticulture involves much more manual work than conventional viticulture. Disease prevention is partially obtained by limiting the vegetative growth, in order to allow enough air circulation around the grape bunches to reduce excessive humidity.

These operations involve shoot selection in spring as well as defoliation during grape ripening. This greatly reduces the chance of disease and therefore the need to intervene with the few allowed natural pest and disease control products.

Following the successful vineyard conversion period, the harvested grapes are transferred to the winery where an alternative winemaking approach is employed. This focuses on the use of a specific list of ingredients used for organic vinification.

All practices in Organic winemaking are strictly controlled under EU Regulation 834/2007. Samples of both the grapes and the wine are taken by MCCAA and tested in specialised laboratories in Germany.

As a result of all this, MARNISI vintage 2016 is now the first officially-certified Maltese wine launched in Malta for market sale as organic wine.

This wine is available for sale from the Marsovin Cellars and from all leading retail and restaurant outlets. For more info contact 2366 2445 or cellars@marsovinwinery.com

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T&F GIFTS

p If you’re buying a gift for someone interested in art, whether a professional artist or hobbyist, adults or even children, Vee Gee Bee Art have an ideal selection of gifts to choose from, including paints, brushes, sets and easels. Vee Gee Bee Art can even put together a personalised art hamper.

Visit Vee Gee Bee Art, Bellavista Street San Gwann, Tel: 2138 5584 or on-line www.vgbart.com.mt. p TABLE LAMPS. Make a bold decorative statement and create the perfect evening ambience with one of Mdina Glass’s table lamps. Available in a range of colour patterns, shapes and sizes, these wonderful pieces can be bought with or without the shade. See them in-store or online at www. mdinaglass.com.mt. Visit Mdina Glass during the Pre-Christmas Sale, 1 – 16 December, for a range of discounts on all glassware. For more information, call +356 2141 5786 or find Mdina Glass on facebook.com/mdinaglass

Delectable

Gifts u Tettiera artisan tea leaves.

Discover the beauty of whole leaf teas and fall in love again with the tea ritual. Our artisan whole leaf teas are sourced from tea gardens across the globe.

Explore authentic tea flavours and aromas that will hook you on a journey of discovery. Give the perfect blend this Christmas with a local touch. Our Maltese blend Tgħanniqa, hand-crafted in Malta, is a unique aromatic cup wrapped with the complex earthy flavours of the Maltese Carob. Visit our website to see our Artisan Gift Packs for that bespoke gift this Christmas. Tea is always a jolly good idea. www.tettiera.com

p For the foodie who has everything, give the gift of learning this Christmas – with fabulous courses and workshops at the Mediterranean Culinary Academy in Valletta. Starting from just €75, your loved one will receive a voucher for a hands-on cooking workshop (valid for a year), an MCA Loyalty Card, and a bottle of Bidni Endemic Monovarietal Extra Virgin Olive Oil (250ml) – so they’ve got something lovely to unwrap on Christmas day. Other courses are available.

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

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T&F GIFTS

THE MUST HAVES THAT MAKE CHRISTMAS

C

hristmas day is not complete until a chocolate and cake selection makes an appearance. This year M&S has a delicious selection to suit all.

Marks & Spencer has over 130 years of British heritage and takes pride in being special and different. In London, a team of over 40 food technologists and product developers focus on continually identifying new trends and developing new food innovations and mouth-watering products, ensuring M&S Food Halls around the world are always packed with exciting new ranges and flavours for customers to enjoy.

The high quality of Marks & Spencer Food and its ethical standards are market leading and it’s this commitment to quality that makes M&S Food so delicious, sourcing the finest quality fresh ingredients for its food products as well as delivering market leading positions and initiatives.

Gingerbread house mix with royal icing mix, dolly mixtures and chocolate flavoured beans (470g) €9.95

M&S Chocolate Baubles €7.95

Golden Snowflakes Christmas Cake €15.00

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Decorated milk, white and dark chocolates with various fillings (390g) €29.95

GIFTS T&F

H

eart-warming and ‘toasty’, the Hot Toddy is a traditional and classic hot drink, ideal for the winter season. This is one of the easiest hot drinks to make, which requires a base liquor, honey, lemon juice, hot water and tea.

Brandy, rum and whisky (both Scotch whisky and American whiskey) are all traditional base liquors perfect for a great Hot Toddy and the choice is very much down to one’s personal preference. But as times change, traditions evolve.

Flavoured whiskies, like Jack Daniel’s Honey are perfect for a fast Hot Toddy alternative, giving a perfect balance of American whisky and honey infused flavour. The added ease to create your Hot Toddy, makes it also perfect to add or reduce ingredients from the original recipe. You can remove the tea and just add hot water, warm up the whisky directly and drink it neat, or even spice it up with a cinnamon stick or other spices for added warmth.

This also makes it a perfect and easy welcome drink for a Christmas gathering – just mix the ingredient in a candle bowl warmer (or alternatively use a fondue pot) and let it simmer while your guests are arriving. Apart from offering a different and warming drink, the drink’s wonderful aroma fills the room with a warm Christmassy feel.

Someone who doesn’t like a warm drink but is keen on that heart-warming feeling, an alternative is cinnamon flavoured whiskey liquors, like Jack Daniel’s Fire.

Although served cold (preferably chilled in the fridge or on ice), it delivers a distinct and warm cinnamon ‘punch’ with all the warmth of a robust American whiskey, which simply tastes like Christmas.

If you choose to stick to tradition or move onto an alternative, it’s just down to your taste. Whichever your choice you make, always remember to enjoy your drink responsibly.

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Dinner in the garden on a warm summer night at beautiful Château Bosgouet in Normandy.

CUISINE T&F

CHÂTEAU LIFE “The French approach to food is characteristic; they bring to their consideration of the table the same appreciation, respect, intelligence, and lively interest that they have for the other arts, for painting, for literature, and for the theatre. We foreigners living in France respect and appreciate this point of view.” Alice B. Toklas Recipes by Jane Webster • Photography by Robyn Lea

Chateau Life: Cuisine and Style in the French Countryside is published by Assouline, with original photography by Robyn Lea. ISBN 9781614286790

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Fi n e r Ho s p i ta l i t y, Cate r i ng a nd Ev e nt s

FESTIVE SEASON For more information and bookings kindly contact +356 21 450 560 or email info@xaracollection.com

CUISINE T&F

Sweet and savoury flavours: Roquefort with honey, fresh figs, and roasted walnuts hot from the oven.

W

hen Australian wr iter Jane Webster and her husband were on honeymoon in France in 1990, she fell in love. “With my nose pressed firmly against the windowpane of the TGV, as we flew at lightning speed through the French countryside, I saw a château for the first time,” she says. “There in the distance, flanked by two alleys of pure symmetry in the form of linden trees, she stood dignified and tall. I was enchanted from the start.”

French châteaux became Jane’s passionate obsession and, fourteen years, several visits, and four children later, she and Pete bought one of their own. Château Bosgouet, a Napoleon III castle in rural Normandy dating back to the 1840s, had not been habitable for a decade. But for Jane, there was no turning back: “My young family had no choice but to come along on the journey that was beckoning.”

Moules à la Normande.

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S

o Jane, Pete, their son Lachie and three daughters Millie, Maddy, and Alex, shipped their possessions from Melbourne to Normandy and flew half way around the world into the unknown. Busy modern lives often mean that food shopping is a chore, meals are prepared in a rush and eaten in a hurry, and families sitting together at mealtimes are an exception rather than the rule. Life at Château Bosgouet imposed a different pace. As they settled in, they gradually brought the grand old castle back to life and acclimatised to a new way of living where food is bought fresh and in season from local markets and specialist shops, and where everything else stops at mealtimes.

Living la vie de chateau, the family embraced the traditions of the French table with surprise and delight at each turn, from navigating the market to setting the table to making the most of a potager, a vegetable garden to supply the home with freshly harvested seasonal produce. Webster distilled those early years into what eventually became a best-selling book, At My French Table: Food, Family and Joie de Vivre in a Corner of Normandy.

She followed that with another a few years later, French Ties: Love, Life and Recipes, and a third book, French House Chic, released last year.

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Marble | Quartz | Engineered Stone | Granite | Patterned Tiles | Quartzite | Ceramic | Engineered Wood

Surfacing the most beautiful spaces Halmann Vella Ltd, The Factory, Mosta Road, Lija. LJA 9016. Malta

T: (+356) 21 433 636 E: info@halmannvella.com www.halmannvella.com

T&F CUISINE

Château Miromesnil lies between the beaches of Dieppe and the land of the Pays de Caux.

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he family eventually returned to Australia, but Webster still visits their home in Normandy, where she hosts groups of Francophiles who visit Chateau Bosguet where they enjoy French culinary and lifestyle experiences, the château’s gardens and food harvested from its potager. “The French have long been lauded as culinary experts, and the emphasis they place on time spent around the dinner table is yet another secret worth borrowing,” Webster writes in her new book, Château Life.

The gorgeous hardback book includes sixty recipes organised around ten themes, including holiday traditions, lunch box contents, joie de vivre, and the French Sunday lunch, a sensational catalog of the Webster family’s favourite food moments.

Herb gougères served with champagne, soup made from bright green petit pois, chicken liver parfait made with brandy and cream, duck and pork terrine served with rustic bread, are just a few of the featured dishes. Paired with good conversation and company, they are ideal catalysts for creating an occasion which will be remembered for years to come.

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The dining room of Château Le Thil in Graves, Bordeaux.

T&F CUISINE

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CUISINE T&F

Herb Gougères The humble gougère is made of baked savoury choux dough mixed with Gruyère cheese and, in this instance, a little kick of cayenne. Originally from Burgundy, they are often offered cold when tasting wine in cellars. I love to serve them warm as an appetiser with champagne.

MAKES 8 PIECES

4 tablespoons unsalted butter 1 cup all-purpose flour, sifted large pinch of paprika large pinch of cayenne pepper pinch of salt pinch of freshly ground black pepper 1 cup grated Gruyère cheese ½ cup grated Parmesan cheese 2 teaspoons fresh thyme leaves ½ teaspoon finely chopped fresh chives 1 teaspoon minced garlic 4 large eggs

1. Preheat the oven to 180°C. In a medium pot over medium heat, combine

the butter with 1 cup of water and bring to a boil. Immediately remove from the heat and use a wooden spoon to quickly stir in the flour.

2. Add the paprika, cayenne, salt, and black pepper and stir well to combine.

Return the pot to medium heat and stir until the mixture forms a ball.

3. In the bowl of a stand mixer fitted with the paddle attachment, place the dough ball and add the Gruyère, Parmesan, thyme, chives, and garlic. Mix at moderate speed until incorporated.

4. Add 3 of the eggs, one at a time, and continue to mix until well blended.

5. Line a baking sheet with parchment paper. Using a tablespoon, form the mixture

into eight small balls and place them on the baking sheet. In a bowl, whisk the remaining egg. With a pastry brush, lightly paint a layer of egg over the gougères.

6. Bake for 20 to 25 minutes, or until puffed and lightly golden. Serve immediately.

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CUISINE T&F

Soupe de petits pois This petit pois (pea) soup is wonderfully delicious and incredibly quick and simple to make. Use vegetable stock to make it vegetarian.

SERVES 6

2 tablespoons unsalted butter 2 onions, finely chopped 1 teaspoon dried chilli flakes 2 cloves garlic, finely chopped 2 ½ cups chicken stock, hot 1.588 Kg (3 ½ lb) petit pois (peas) leaves from one bunch of fresh coriander, chopped crème fraîche, for serving Parmesan crisps, for serving

1. In a large cast-iron pot over medium heat, combine

the butter, onions, chilli flakes, and garlic, and sauté for 5 minutes, or until the onions are soft.

2. Add the stock and peas, bring to a boil, and cook for 2-3 minutes.

3. Add the fresh coriander and use an immersion blender

to purée the soup in the pot. If you prefer a smoother consistency, strain it through a fine-mesh sieve.

4. Serve topped with crème fraîche and a Parmesan crisp.

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CUISINE T&F

Duck and Pork terrine This rich terrine is the perfect dish to take on a picnic, served on slabs of rustic bread.

SERVES 8

2 tablespoons unsalted butter, softened 6 slices bacon 454g (1 lb) ground pork 1 x 908g (2lb) duck breast, chopped whole milk, for soaking the bread 1 slice bread 2 shallots, finely chopped 1 clove garlic, finely chopped 3 chicken livers 6 black peppercorns 12 coriander seeds 1 clove (spice) pinch of ground allspice 1 tablespoon brandy 1 large egg, beaten 2 teaspoons salt cornichons (small pickled gherkins) for serving mustard, for serving

1. Preheat the oven to 350F. Grease an 11 by

14-inch terrine with the butter.

2. In a food processor, process 2 slices of the bacon, the port, and

the duck until smooth. Transfer the mixture to a large bowl.

3. Pour the milk into a bowl and soak the bread

in it for 2 minutes, or until soft. Drain.

4. In a food processor, process the bread, shallots, garlic,

and livers until combined. Add this mixture to the bowl with the meat mixture and combine well.

5. Using a mortar and pestle or an electric grinder, grind the peppercorns, coriander seeds, clove, and allspice into a powder.

6. Add the spice powder, brandy, egg, and salt to the meat mixture and

thoroughly combine. Press the mixture into the greased terrine and arrange the remaining 4 slices of bacon over the top. Cover with foil.

7. Place the terrine in a larger, high-sided baking dish and pour boiling

water into the larger disk to halfway up the side of the terrine.

8. Bake for two hours. Cool completely before

serving with cornichons and mustard.

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T&F CUISINE

Chicken Liver Parfait You will never have store-bought chicken liver parfait again once you try this recipe.

SERVES 8

1 ¼ cups unsalted butter 2 cloves garlic, finely chopped 2 shallots, chopped 12 chicken livers ¼ cup brandy 3 tablespoons heavy cream 2 fresh bay leaves toasted baguette slices, for serving cornichons (small pickled gherkins) for serving salt and freshly ground black pepper

1. In a small, heavy pan over low

heat, melt 1 cup of the butter.

When a foamy white layer begins to form on the top, skim it off and discard it, reserving 1/3 cup of the resulting clarified butter.

2. In a pan over medium heat, melt

2 tablespoons of the remaining nonclarified butter. Add the garlic and shallots and sauté for 5 minutes, or until soft. Add the livers and cook for 1 minute. Add the brandy and simmer for 2 minutes.

3. Transfer the liver mixture to a

food processor, add the remaining 2 tablespoons nonclarified butter and the cream, season with salt and pepper, and process until smooth.

4. Fill two 1-cup-capacity ramekins

with the parfait. Place a bay leaf on top of each ramekin and pour the clarified butter over the top.

5. Refrigerate, covered, for

4 hours, or until set.

6. Serve with the toasted baguette

slices and cornichons.

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Marketed and distributed by Farsons Beverage Imports Co Ltd. For trade enquiries please call 2381 4400.

BAKING T&F

GINGER BREAD DREAM Megan Mallia

Nothing symbolises Christmas quite like gingerbread.

The sweet and spicy treat is ubiquitous at this time of year in its many forms, from ornately decorated gingerbread men to spiced and moist cakes and edible gingerbread houses.

Gingerbread history by Samira Jamil.

Cooking and photography by Amy Mallia.

Styling by Megan Mallia

G

inger was brought to Europe from ancient China along the Silk Road via the Middle East. In ‘The Gingerbread Book’ Steven Stellingwerf writes that it was 11th century crusaders returning from the eastern Mediterranean who introduced gingerbread to Western Europe. The spicy root was desirable not only for its flavoursome qualities but also because it was believed to help preserve the bread.

Curiously, some of the earlier types of gingerbread were not bread at all nor did they contain any ginger. They were essentially honey cakes made with spices which varied according availability.

In Out of the East: Spices and the Medieval Imagination, Paul Freedman a history professor at Yale University, cites a recipe for “gyngerbrede” which appeared in a mid-15th-century English cookbook manuscript. The recipe did not include any ginger and the “gyngerbrede” was described as having a chewy consistency, much like toffee.

In Medieval Europe, gingerbread – made with ginger – was served at festivals and fairs, shaped as animals, flowers or birds and intricately decorated. Ladies are said to have offered their knights in a tournament a piece of gingerbread as a token of love and luck. Elizabeth I of England introduced figure-shaped gingerbread biscuits, often decorated with gold leaf, to present to her favoured guests. By 1598, gingerbread had found its way onto the stage. “An I had but one penny in the world, thou shoudst have

it to buy ginger-bread…” the clown Costard quips in Shakespeare’s Love’s Labour’s Lost.

Ginger, cinnamon, treacle and molasses are key ingredients of any gingerbread, which may be crisp or soft, sweet or spicy, light or dark depending on its ingredients and how it is prepared as a biscuit, bread or cake. Germany features prominently in the history of gingerbread. Nuremberg was coined ‘Gingerbread Capital of the World in 1600’s when master bakers created exquisite works of art made from gingerbread. A close rival lies to the east. In the Czech Republic, gingerbread is a tradition dating back to the 16th Century. Its capital, Prague, is home to the quaint and charming Gingerbread Museum, on Nerudová Street below Prague Castle. Its name, Perníčkův Sen, means Gingerbread Dream and as you walk around what looks like a dolls’ house, you begin to see how apt it is.

As you enter the shop, owned by two sisters-in-law who are reviving Prague’s gingerbread tradition, the aroma of gingerbread and other delicacies fills the air. For aficionados, this is a slice of gingerbread heaven where it feels like it’s always Christmas. There is something for everyone here. The unique gingerbread biscuits, individually wrapped or in small boxes are a great way of taking home a bit of the Gingerbread Dream. If you’re not visiting Prague any time soon, bake up a batch of artisan biscuits. Done up with pretty wrapping, they make a lovely gift for family and friends.

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T&F BAKING

GINGER BREAD BISCUITS Spicy gingerbread biscuits are a firm favourite at Christmastime and are fun to make, especially if there are children in the household.

MAKES 20

2 teaspoons ground ginger • 1 teaspoon ground cinnamon 350g plain flour, and some extra for rolling out the dough 1 teaspoon bicarbonate of soda • 125g butter 90g soft light brown sugar • 85g soft dark brown sugar 1 egg • 4 tablespoons golden syrup TO DECORATE (OPTIONAL)

1. Sift the flour, bicarbonate

6. Roll out the dough on a lightly

of soda, and spices together into a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs. Then, stir in the light and dark sugars.

floured surface to a thickness of about 5mm and use cutters to shape the biscuits. Lift each one onto a lined baking tray, leaving gaps in between. It’s best if the biscuits are roughly the same size so that they will cook evenly.

Use separate trays for biscuits of different sizes so that they can be removed easily from the oven as soon as they are done.

2. Using a fork and a separate

bowl, beat the egg lightly with the golden syrup.

3. Pour the liquid into the

dry ingredients and stir the mixture well until it begins to clump together into a dough.

Ready-filled icing pen

4. Turn the dough out onto a

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7. Put the trays in the pre-

heated oven for 12-15 minutes.

They’re done when they’re an even golden brown.

floured surface and knead it until it’s smooth. Then wrap it in cling film and leave it to chill for at least 15 minutes.

You can prepare the dough a day ahead of baking.

8. Remove the trays from

5. Preheat the oven to 180°C

9. When the biscuits are

(160°, if fan operated) and line two baking trays with baking paper.

completely cool, decorate them using the ready-filled icing pen. Alternatively, use an icing bag with a fine nozzle.

the oven and let the biscuits cool and firm up for about 10 minutes before moving them onto a wire tray to finish cooling down.

From all corners of the world to your Christmas table goodearth.com.mt

®

GOOD EARTH

Good Earth is a trademark of Good Earth Distributors Ltd

T&F TRADITION

COFFEE CULTURE Cardamom-infused coffee is part of daily life across most of the southern Mediterranean and throughout the near East, and a pleasant way to end a festive meal.

Text by Samira Jamil. Photograph by Corinne Vella

C

offee was first introduced to Constantinople in 1453 where At some gatherings, there is often a self-proclaimed coffee the world’s first coffee shop, Kiva Han, was later established. cup reader who professes to possess the gift of reading the ‘finjan’ It was not merely a place to negotiate business and social deals. (coffee cup) by analysing the patterns in the residue after swirling It also served to resolve conflict among family and friends and and inverting the cup, much like tea leaf reading or tasseography. to forge friendships and alliances. In Turkish culture it is said The coffee cup reader will vividly describe aspects from the that drinking a cup of coffee together guarantees 40 years of person’s past, present and future, stated with such conviction, friendship. under the watchful gaze of the audience who all gather around.

The Turks added cloves, cardamom, cinnamon or anise to Although people are generally skeptical, there is always much enhance coffee’s flavour. Of all the variants of Turkish coffee, my interest and some credibility placed in what the coffee cup reader favourite by far is the one infused with cardamom. Cardamom- has to say. laced coffee is very much a staple in our home and whenever guests Arabica is the bean of choice; however, any medium roast visit they are always eager to taste this intense and aromatic brew. bean is suitable for Turkish coffee. Cardamom pods are ground Coffee may have been first introduced to Europe through together with the coffee beans until their consistency resembles Malta, where Turkish prisoners gained favour by producing it for that of cocoa powder. Preparing Turkish coffee is an art form and is their captors. However, the arrival of coffee in Western Europe considered the most ancient way of making coffee. Traditionally, it was not without controversy. Pope Clement VIII was advised to is prepared in a special coffee pot called an ibrik or a cezve, a metal ban the beverage as it was known to be the favourite drink of pot with a long handle, wider at the bottom so that the grounds the Ottoman Empire, part of the infidel remain below as the coffee is poured out. threat. Fortunately, the Pope later gave How to make and serve Sugar is added to the water during the his blessing and made it an acceptable Turkish coffee (serves 2) brewing process, and not after as is the Christian beverage. case with other types of coffee. While In the Middle East and South East INGREDIENTS sugar may be omitted, most people prefer Asia, cardamom coffee has been a 1 cup water (at room temperature) to have their coffee medium or sweet. staple beverage enjoyed mornings and 2 heaped teaspoons each of coffee and Drinking it is a slow and mindful pleasure, afternoons, especially where cardamom sugar (adjust according to taste) with drinkers lingering longer than usual, is grown, such as in Turkey, India, Israel, taking small sips while allowing the aroma Bahrain, and Pakistan. Cardamom reduces FOR ADDED FLAVOUR and flavour of the spicy coffee to be fully the acidity of coffee, neutralises the orange blossom water (Ilma Zahar) appreciated. stimulating effects of caffeine, and is one Turkish coffee must be served black, INSTRUCTIONS of the richest sources of the phytochemical never with milk, in demi-tasse coffee 1. Place the water and sugar in cineole, a powerful antiseptic. cups and always with a layer of foam the pot and bring to a boil.

In Libya, my country of birth, coffee or, as it is called in Arabic, the ‘face’ (ildrinking is a tradition almost as old as 2. Remove from the heat wiċċ), which gives the coffee a pleasant and add the coffee. the coffee bean itself. The Ottoman Turks gloss. Traditionally, it is a very important introduced coffee houses in Tripoli, an 3. Return to the heat and let the coffee matter of hospitality to see that each come to a boil while stirring. important city within the Empire, from person is given an equal amount of foam 1551, and the beverage has been firmly 4. Remove from the heat when the and that the eldest person in the room coffee forms foam on top. rooted in daily life ever since. While I is served first. For a truly delightful cup was growing up there, Turkish coffee 5. Skim a little of the foam and of coffee, sprinkle a few drops of orange place some in each cup. with cardamom was an integral part of blossom water into each cup once it is the culture and a way of bringing people 6. Let the coffee rest for a few minutes served. before serving to ensure the grounds together. Served in a demi-tasse cup with You don’t have to wait for your next stay at the bottom of the pot. a glass of water, for cleansing the palate, trip to Turkey to enjoy cardamom infused and accompanied by an almond pastry or 7. Pour into the cups, sprinkle in a Turkish coffee. Middle Eastern shops in few drops of orange blossom water, some dates, cardamom coffee was a daily Malta sell traditional coffee pots and the if you wish, and give the coffee a comfort and an important ritual, and coffee itself is available from specialist minute to settle before drinking. remains so to this day. coffee roasters. n

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

www.cosecasa.com (+356) 2144 7672

T&F PROMOTION

New Nobilia kitchens on display at

OXFORD HOUSE

Everything is set for a newly-refurbished kitchen department to open at Oxford House, just in time for the Christmas season. The department will showcase a number of new kitchen models as of mid-December, with laundry and bathroom furniture, as well as hallways and TV Units from Nobilia to be made available as of 2019.

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he collection of kitchens at Oxford House is synonymous with clean lines, exquisite materials and clearly-structured architecture. Offering a range of designer kitchens that suit eclectic tastes, Oxford House will help you introduce superb décor elements, colours and finishes to your home, based on your lifestyle. A look at our Kitchen Journal will provide initial inspiration and reliable information, just to make sure you are well-informed. Our kitchen specialist will then work with you to ensure that your home gets the best solution, with suggestions and ideas to help you create your dream kitchen.

Our extensive selection of smooth, flawless worktops can be customised to best serve your individual space and preferences. And of course, if you love trend-oriented design, then you’re certainly at the right place and you’ll appreciate our models in concrete look, slate or ceramic grey décors and the most popular contemporary looks.

PROMOTION T&F

Take shelving for example: we have shelves pre-equipped with fitted LED lights that create a soft, alluring light effect and give a serene atmosphere to the room.

Together with the Ferro Bronze décor, this immediately adds a feeling of opulence to your space.

Of course, we can also help you create a contemporary, stylish look across your home with our furniture range that is also ideal for furnishing adjoining rooms. Your living and dining rooms, your utility rooms and even your halls, bathrooms vanities and dressing areas can get the Oxford House treatment for a holistic interior design.

At Oxford House, we appreciate the value of individuality, which is why we offer an extensive range of colours and fronts to maximise custom combinations. Whether you are the conservative, monochromatic type – or the crazier, strong colour statement personality – you can create your own kitchen style with your own personal touch.

Oxford House, Mdina Road, Mriehel.

T: 2546 4000. Open Monday to Friday between 9am and 7pm and on Saturday between 9am and 1pm. www.oxfordhouse.com

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T&F PROMOTION

TECHNOGYM introduces revolutionary indoor bike designed for cyclists

World leading fitness and wellness products and technologies brand Technogym has introduced its new Skillbike, a revolutionary stationary bike that enables cyclists, triathletes and cycling enthusiasts to live the emotion and challenge of outdoor experiences in an indoor environment.

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PROMOTION T&F

S

killbike includes exclusive features specifically designed for athletic and performance training: it is the first indoor bike with real gears. The Real Gear Shift patent allows users to replicate the dynamics of hill riding. By shifting gears, riders can counter the change in resistance and maintain the correct power and cadence for maximum efficiency.

Real Gear Shift enables the unique Multidrive Technology which allows riders to switch from power based training routines to hill climbing simulations. This improves strength and endurance as well as maximising efficiency in a new and engaging way.

To offer the same feeling of outdoor riding, Skillbike’s Riding Design reproduces the biomechanics of outdoor bikes. The frame and handlebar are shaped to seamlessly accommodate different riding positions such as road, time trial and mountain bike. At the heart of Skillbike is the ingenious Road Effect system which simulates the feeling of riding outdoors by reading your pedalling style and performance parameters.

Skillbike is a digital and fully interactive product: the integrated 7” colour LCD connected console provides all of the exerciser’s relevant performance data with real-time feedback on cadence, watts, speed, distance, gradient, heart rate, selected gear and gear ratio. Thanks to its Pedal Printing technology, Skillbike also offers feedback on the circularity and symmetry of the exerciser’s pedalling at different gear ratios to monitor and increase efficiency.

Technogym sees that Skillbike is also ideal for small group training sessions on the gym floor or in a studio environment.

With Skillbike, trainers can offer two different yet equally engaging class experiences: race and performance. The Skillbike professional app allows trainers to prepare the class in advance and enables seamless class management.

Vivendo Group in close collaboration with Technogym Cesena were pleased to launch the Skillbike to the Maltese market in an exclusive event targetting gym owners and managers, personal trainers and renowned athletes.

Technogym’s Global Master Trainer, Grant Powles, presented the great features and the latest technology of the Skillbike in a competition between two personal trainers who went head to head in a simulated race.

The new concept of Skill Athletic was demonstrated in a short, high intensity workout incorporating the Skillrow, Skillmill, and Skilltools. This concept aims at improving athletic performance and offers a wide range of workouts based on the four Skill Athletic key abilities – power, agility, speed, stamina.

Vivendo Group are the official distributors of Technogym in Malta.

Technogym’s mission is to help people improve their physical and mental health by providing a total well-being solution which can be customised for consumers and professional operators. For product enquiries, contact us at info@technogym.vivendo.com.mt, call +356 2223 1320, or visit our premises at Mdina Road, Qormi.

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Architecture firm: arquitectura x Architects: Adrian Moreno, María Samaniego, Jorge Durán, María Gracia Borja, Andrea Cisneros Photos: Bicubik, Sebastián Crespo, Andrés Fernández

T&F CONTEMPORARY DESIGN

DIFFUSE BORDERS:R

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:R.I. HOUSE

CONTEMPORARY DESIGN T&F

TUMBACO, QUITO, ECUADOR

This project started with only two requirements – a football field and a barbeque area for entertaining. Unusually, the house design evolved from the construction process itself.

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T&F CONTEMPORARY DESIGN

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R.I. HOUSE T

he family who own this house were city-dwellers. They decided to spend more of their time in the countryside as their plot of land had become more accessible yet retained an almost rural quality. There were no specifications beyond the football field and barbecue area, so the designers shifted away from the conventional approach to architecture, deciding that vagueness and the undefined would be both their method and the built result.

This meant they had to develop a systematic spatial and dimensional strategy for the design project that could be realised as a material but variable construction. This created what they termed “a diffuse border system�, that is, a porous structure that could allow gradual and subtle change within a set of controllable rules, while keeping within the strict requirements of seismic resistance (Quito is on the notorious Quito fault, which is prone to earthquakes.)

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R.I. HOUSE T

he design method was the construction system itself. As material construction imposes restrictions, the architects set design rules for the project which allowed a degree of uncertainty and variation in the definition of the possible spaces the family would need, as well as the length of time for which they would live there. The design rules allowed the architectures to develop the project’s infrastructure independently of the spatial configuration.

The structure of the house is defined by a redundant and light structural-material system based on standard steel flat bars arranged in a three dimensional lattice which is modulated but is irregular. The elements are repeated only as structurally, spatially, or functionally needed, as furniture or as protection from the elements.

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he structural logic of the design is the same as the spatial and organisational logic, every variation in organisation had a position and dimensional variation on the lattice, with the final adjustments made during construction. This structural lattice is independent of the use and dimension of the spaces, but reacts and varies according to their layout, configuration, dimension and use. It is a diffuse border in all three dimensions but with a particular porous quality. It is as weak or strong as required.

Depending on your position within or outside the lattice, it appears to be absolutely defined and solid, or it seems to disappear.

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R.I. HOUSE

ALSO OPEN ON SUNDAYS & PUBLIC HOLIDAYS FROM 10AM TO 6PM

CONTEMPORARY DESIGN T&F

R.I. HOUSE

T

he patio with the barbeque, counter, bench and rock garden built in concrete are the permanent fixed elements, while the rest of the spaces vary and develop within the porous system. The design is the opposite of the modern free plan container. It is open ended, every variation has to follow a certain rhythm and set of rules but it is never contained. It can vary in dimension and use, it can be closed or opened, and eventually it can be disassembled and reused. Correspondingly, all secondary construction systems are modular and prefabricated.

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T&F CONTEMPORARY DESIGN

T

his project is not just a house. It is not a fixed framework or do-mi-no system, it is not typological, it is not a reinterpretation of a vernacular house, it has no volume or associable form, it is not a house. It is currently used as a house but is a place for work, for weekend entertaining, for regularly holding football matches, for permanently sharing this living space with people outside the family. Although the lattice is the structural system and the main spatial and material system, it is not identifiable as an architectural or structural element that relates us to a house.

It is independent but co-dependent with the interior and exterior spaces. This means it is undefined, a diffuse border between architecture and structure, between material and immaterial, between inside and outside, between the natural and artificial, between the family and its guests.

R.I. HOUSE

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1968 - 2018

YEARS

T&F ART

ART FROM THE

HEART “When you find that thing that you feel at home with, that makes you say ‘this is me’, it is such a strength, because you’re not going to run out of inspiration.”

Interview by Megan Mallia Art and photography by Marie Louise Kold

B

orn and raised in the Danish countryside, Marie Louise Kold lived just opposite her inspiration: her grandmother, whom she says “was an artist at heart”. From the moment she could walk, she would run through the legs of the grazing cows in the field between their homes to get to her grandmother’s. Marie Louise’s grandmother worked with all sorts of materials, ranging from clay to twigs, stones and bark that she and the much younger artist collected on their walks in the woods, which they then painted or glued to other objects.

“My grandmother never cared much for colouring within the lines,” Marie Louise says. The two of them adored experimentation and doing what others did not do, but it never occurred to her then that she was doing anything unusual. “It just felt natural,” Marie Louise says. Even when she was just four, her grandmother would take her to museums, and so art came as naturally to her as breathing.

Above: The early stages of creating the portrait of Daphne involved tracing lines onto the large sheet of copper. These guidelines were used when later applying the bitumen, which protected parts of the copper in the subsequent nitric acid bath, which etched the copper over the course of eight days.

Right: Detail of the artist with the portrait. [photo by Ġorġ Mallia]

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ART T&F

The more emotion she puts into a work, the more she feels she can make people see and feel for themselves.

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T&F ART

Above: Intricately etched brass against a backdrop of etched and patinated bronze.

Above: “Filigree Tales”, made of etched and patinated copper. This work was part of the EX LIBRIS exhibition at the Bibliotheca in May 2018.

Right: “Unleashed Hopes”, a book made of patinated copper, which formed part of the EX LIBRIS exhibition.

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Having a passion for languages, Marie Louise once considered becoming an interpreter. Art was always there with her but it didn’t even cross her mind that that was what she was meant to do.

Slowly, however, she began to realise that taking somebody else’s words or creativity and translating them exactly, which was the work of an interpreter, did not really suit her character, so she chose art as an optional subject when she attended high school for a year in the US. “For the first time in my life I had homework in art,” she laughs as she remembers. At this time, she mostly worked on pencil drawings.

A year later, while attending a workshop in Holland, Marie Louise realised something that would come to define her work: her art had to be fuelled by emotion. No longer did she capture in her work just about anything she saw.

She says that “at that moment something clicked” in her nineteen-year-old self. The exploration and experimentation she had learnt from her grandmother in childhood resurfaced.

Although not many liked what she was beginning to do, preferring her almost photo-realistic work, she persisted. At art school in Sweden, at twenty-two, she was encouraged to experiment with a whole spectrum of media, including copper printing. “When you do a copper print, you need to have grooves or lines or patterns in the metal that you either scrape into it, engrave or etch,” she explains. “Then you rub paint into that, and then transfer it onto paper.”

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T&F ART

Far left: In the spring of 2018 I collected leaves from Daphne and Peter’s garden. The leaves were gently dried and and then carefully soaked in ferric chloride, before being pressed against a sheet of bronze. This later formed part of the “Marginal Notes” of Daphne’s portrait.

Left: The portrait of Daphne was etched in copper. The deeply etched areas were then carefully filled in with printer’s ink from one of the printing presses that used to print Daphne’s words.

Referencing Orwell, exactly 198.4g of ink were used.

Marie Louise loved the tactile process and its links to the old traditions of craftsmanship. But in copper printing, the metal was merely a tool. A couple of weeks later, in the metal workshop, she stumbled upon one of the first copper plates she had used in her printing, but something was different. “It had changed,” she says, smiling broadly. With hints of green and a new depth and glow, the copper had patinated. She tried using it to make a print, but learnt that the colours were inside the metal rather than on its surface.

This, for Marie Louise, was a moment that changed her artistic life.

Metal found its way into all of her art projects from then on. She grew more and more intrigued by the changes time could make on works of art and so she began to study archaeology. For her, time, light and touch are elements that make any piece dynamic. She liked to imagine the people behind each work of art and their stories.

This is why texts and books have a special place in her heart, too.

The idea that a story could be passed down through generations fascinated her. Seeing old books with weathered covers lining the shelves of the enchanting Bibliotheca, the National Library in Valletta, inspired her to create ‘Ex Libris’, an exhibition of metal books and scrolls, which was shown at the National Library last summer. One of these pieces was called ‘Caged Words’. “For me, art has to come from the heart or the gut,” she says.

Everything happening around an artist has to be “digested, taken in, and sweated out”. The more emotion she puts into a work, the more she feels she can make people see and feel for themselves.

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Some of the books that formed part of the EX LIBRIS exhibition at the Bibliotheca in Valletta in May 2018.

The idea that a story could be passed down through generations fascinated her.

Left: I constructed a model of the portrait and its asymmetrical frame in January 2018. The “Marginal Notes” seen here were very much a rough sketch, though several elements, such as the sharp copper pages, the book spines and text elements, were retained.

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T&F ART

With this in her heart, Marie Louise’s reaction to Daphne Caruana Galizia’s assassination was instant. She felt she had to do something. “Malta is my country now,” she thought, and so she felt she had to absorb what was happening and put it into her art. When the press room at the European Parliament was named Salle Daphne Caruana Galizia, Marie Louise thought that all it needed then was the person herself. Within fifteen minutes of her proposal, she had an answer: there was to be a portrait and she was to be the artist to create it.

As she had done with her portrait of HRH Princess Estelle of Sweden, Marie Louise contextualised Daphne’s portrait. One side of the frame, what the artist calls ‘the marginal notes’, shows the lesser known side of Daphne’s personality: leaf prints reflect the collage Daphne had made and which hangs in her kitchen; book spines reflect her interest in books and reading; an Indian elephant design echoes the animal motifs Daphne liked. “She deserved this,” says Marie Louise, “no corners cut.” And so she incorporated “a touch of beauty [she] knew she appreciated.”

The elephant detail is especially poignant. Marie Louise was taken by the number of elephant motifs Daphne had inside her house, some above the blue door, others scattered across the shelves: “It felt like elephants had a strong link.”

With this in mind, she wanted to create a piece of ‘portable art’ to wear to the inauguration of Daphne’s portrait in Strasbourg. She cut a little rectangular piece of metal and engraved the word ‘iljunfant’ (Maltese for ‘elephant’) on it, and wore it as a pendant. “I also think about elephants never forgetting, which is also extremely relevant in this case,” she adds.

Marie Louise Kold’s story is inspiring and her metal art is intriguing and unforgettable. Even when times were tough, she kept to “trusting [my] gut feeling and creative drive”. That wasn’t a bad choice. Just look at where she is today. n Top: “Glimpse of Past Hopes”, a patinated copper book that formed part of the EX LIBRIS exhibition.

Middle: A square of copper after long and intense patination Bottom: Detail of the “Marginal Notes” on the side of the portrait of Daphne Caruana Galizia. This shows an elephant etched in patinated brass, and is based on a stone sculpture from Daphne’s garden.

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Fit into the right side of Daphne’s portrait, this 15x90 cm “column” of different elements from Daphne’s life places the portrait in a very personal context.

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All pictures shown are for illustration purpose only.

Actual products may vary.

TEATIME T&F

Sweet Feast Enjoy a scrumptious spread, perfectly made for a long and leisurely brunch or teatime treat.

Food, styling and photography by Claire Borg

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TEATIME T&F

Chocolate Cake filled with Caramel and Chocolate Ganache To bake this, I lined 3 cake tins (8”) with butter and added a sprinkle of flour mixed with cocoa powder all over to make sure that the cakes don’t stick.

DRY MIX

280g flour • 120g cocoa powder • 4 teaspoons baking powder 400g sugar WET MIX

4 eggs • 150g butter, melted • 50g chocolate, melted 200ml milk, with 2 tablespoons vinegar poured over it • 200m Greek yoghurt TO ASSEMBLE

1 tin caramel • 1 pack of blueberries, or your preferred topping

1. Sift all the ingredients

TO MAKE THE GANACHE

of the dry mix (excluding sugar) into a large bowl.

200g dark chocolate 200g heavy cream

2. Beat together the sugar

and eggs until light and fluffy.

Add the melted chocolate and beat until combined

In a large bowl, placed over a small pot of hot water, melt the cream and chocolate together.

Allow the mixture to cool to a spreading consistency.

3. Now, add the butter, the yoghurt and milk. Mix until evenly combined. Add the dry ingredients and gently fold in.

1. Place the three cakes near

4. Pour the cake mix equally into the tins and bake in a hot oven set on 160°C (180°C if your oven is not fan operated). The cakes should be done in 25-35 minutes, however check that a skewer comes out clean once inserted into the middle of the cakes.

5. Cool in tin for the first 15

minutes, then transfer onto a wire rack and cool completely.

TO ASSEMBLE

each other and repeat the same process on the top of each one.

2. First spoon 4 tablespoons

of caramel over the top and spread it out evenly.

3. Place the ganache into a

piping bag and pipe it over the caramel in the three cakes.

4. Stack the cakes on top of each

other and top with blueberries or another topping of your choice.

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TEATIME T&F

Drop Scone Pancakes with Marmalade 150g plain flour 1 teaspoon baking powder Âź teaspoon bicarbonate of soda a sprinkle of salt 3 tablespoons sugar 2 eggs 130ml buttermilk 25g butter, melted (cooled)

Â

1. Sift the flour, baking

powder, bicarbonate of soda and salt into a large bowl.

Add the sugar and mix.

2. In a separate bowl beat

together the eggs, buttermilk and melted butter.

Pour the liquid mix into the flour mix and, using a whisk, beat until smooth. Let the mixture rest for a few minutes.

3. To cook, melt some butter

in a heavy-based, non-stick pan. Using a small ladle, pour one measure (or more, depending on the size of the pan) into the pan.

4. Cook until the top of the

pancake starts to bubble and set. At this stage, flip over the pancake and cook until both sides are golden. Keep the cooked pancakes warm while you finish cooking the rest of the batter.

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T&F TEATIME

Chocolate orange ginger bread men

400g plain flour 100g cocoa powder 250g sugar 300g butter 1 tablespoon ginger, ground ¼ teaspoon nutmeg ¼ teaspoon cinnamon 1 tablespoon orange zest 2 eggs

1. Into a large bowl, sift the flour,

spices, cocoa powder and sugar. Rub in the butter until the mix is crumbly.

2. Beat the two eggs and add them

to the mix and work them in until just combined into a dough.

3. Wrap the mixture in cling film and

refrigerate for at least an hour before rolling out. This can be prepared a day ahead of baking. To roll out, use a large clean surface and flour it well. Roll into the desired thickness and cut out biscuit shapes using a cutter. I used a gingerbread men one, but use any shape you prefer.

4. Place the cut dough shapes

onto baking sheets and bake in a hot oven, set on 160°C (180°C if not fan operated) for about 8 minutes or until done.

5. Lift the biscuits onto a wire rack

and leave them to cool. Once cool, you can coat them with melted chocolate and decorate with your favourite topping. I used Christmas coloured sprinkles and stars.

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DELIGHT THOSE YOU LOVE WITH DETAILS THAT MAKE A DIFFERENCE

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TEATIME T&F

Apple & Saffron mini Bundt Cakes MAKES 2

4 apples • 50g butter 4 tablespoons sugar juice of 1 lemon a pinch of saffron threads CAKE MIX

200g plain flour • 200g sugar 2 teaspoons baking powder 2 eggs • 1500ml milk 150 ml vegetable oil a few drops of vanilla essence

1. First, prepare the apples. Melt the butter in a non-stick pan, add the sugar and stir until dissolved.

2. Add the peeled, cored and diced apples, lemon juice and saffron. Cook gently until soft and set aside.

3. Next, make the cake. Start by sifting

the flour and baking powder into a large bowl. Add the sugar and mix.

4. In another bowl beat the eggs, milk, oil

and vanilla. Pour the liquid into the dry mix and fold it in until evenly combined.

5. I used 2 6” bundt tins for this recipe.

Butter the tins on the inside and coat them with fine breadcrumbs. Divide the apple mix in between the two tins and even it out. Then divide the cake mix between the two tins and even it out.

6. Bake the cakes in a hot oven

set to 160°C (180°C, if not fan operated). The cakes should be done in 25-35 minutes, however check that a skewer comes out clean once inserted into the middle of the cakes.

7. Cool the cakes in their tins for the

first 15 minutes, then transfer onto a wire rack to cool completely.

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T&F TEATIME

500g plain flour 8 250g sugar • 300g butter 2 tablespoons orange zest • 2 eggs

1. Mix the sifted flour and the sugar

together and rub in the butter.

Orange and Saffron Biscuits

2. Beat the eggs with the orange zest and add to the crumble. Mix and work until just combined into a dough.

3. Wrap the dough in cling film and refrigerate for at least an hour before rolling out. This can be prepared a day ahead. Roll into the desired thickness and cut. I cut them into flowers and filled them with home-made marmalade into which I mixed with some saffron.

4. Place the prepared biscuits onto baking sheets and bake in a hot oven, set on 160°C (180 if not fan operated) for about 8 minutes or until done. Cool on a wire rack.

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TEATIME T&F

Orange and Saffron Biscuits

500g plain flour 250g sugar 300g butter 1 vanilla pod, scraped (seeds only) 2 eggs

1. Mix the sifted flour

and the sugar together and rub in the butter.

2. Beat the eggs with the

vanilla seeds and add to the crumble. Mix and work until just combined into a dough.

3. Wrap the dough in cling

film and refrigerate for at least an hour before rolling out. This can be prepared a day ahead. Roll into the desired thickness and cut.

I used a special rolling pin (featured in the photo) to make these biscuits.

4. Place the cut pastry

onto baking sheets and bake in a hot oven, set on 160°C (180°C if not fan operated) for about 8 minutes or until done.

Then lift the biscuits onto a wire rack and let them cool completely.

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T&F TEATIME

Fluffy Mincemeat Pancakes To make pancakes, I use a very small ladle as a measure, but you can use a small cup or whichever measure you prefer. I cook these in a non-stick skillet, which I brush lightly with melted butter from time to time. To make these pancakes, I used the fig and whiskey mincement I made for the November 2018 issue of Taste&Flair.

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TEATIME T&F

MAKES 12-15

1. Into a large bowl

3. Add measures of

2 cups plain flour ¼ cup sugar 4 teaspoons baking powder ¼ teaspoon bicarbonate of soda ½ teaspoon salt 1 teaspoon orange zest 1 cup milk 2 eggs 1/3 cup melted butter 4 tablespoons mincemeat

sift the bicarbonate of soda, the baking powder and the flour.

Mix well together and add the sugar.

pancake mix into a hot skillet and cook until golden and set, flipping over once.

2. In another bowl, add

Melt some butter and add a little brandy and maple syrup, and pour the mixture over the pancakes just before serving. You can also add orange segments and a dollop of double cream.

TO SERVE

the remaining ingredients and whisk until even.

Pour the wet mix into the dry mix and fold in. Leave to stand for 5 minutes.

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T&F TEATIME

Crescent mince pies

500g flour 250g sugar 250g butter 1 egg juice of 1 lemon water, as needed

The filling is the fig mincemeat featured in the November issue of Taste&Flair.

1. Sift the flour into a bowl,

add the sugar and mix well. Add the cold butter and rub it in. Beat the egg with lemon juice and mix it into the dry ingredients.

2. Keep mixing to bring the

dough together. If it’s too dry, add a few tablespoons of water. When the dough is smooth, remove it from the bowl, wrap it in clingfilm and leave it in the fridge for a couple of hours.

3. On a floured surface,

roll out the dough to the desired thickness. Cut it into discs and place a tablespoon of mincemeat in the centre of each disc.

4. Dampen the pastry edges

with water and seal the discs into crescents. Bake in a hot oven set to 180°C until the pastry is light gold all over.

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Up your festive baking game!

If you think that your baking game needs a bit of a boost this Christmas, we’re here to help you choose the best ingredients, because we believe that ingredients are what makes a festive dish special. From Californian raisins to Japanese star anise we’ve got you covered! Visit one of our outlets at Smart Supermarket, Balluta Bay St Julians, Is-Suq Tal-Belt, Valletta or San Gwann. Tel: 2141 7327

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FOOD STORES

T&F EATING IN

CHEESE

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EATING IN T&F

PLEASE Cheese bakes are a good way to use up any Christmas cheese board leftovers or to expand a buffet table for unexpected guests.

All of these recipes can be made in minutes, though not all at once.

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EATING IN T&F

Goat cheese tart with walnut and garlic drizzle To make this, you will need a goat cheese with an edible rind. It melts and bakes beautifully and the rind stops it running off the pastry.

SERVES 4

220g goat’s cheese log with rind, sliced 5 small leeks, sliced 60g butter salt and freshly ground pepper 4 tablespoons freshly chopped parsley leaves 250g puff pastry, thawed 125g shelled walnuts, roughly chopped 4 small garlic cloves, peeled 6 tablespoons walnut oil

1. Melt the butter in a large

4. Spread the walnut paste

pan and toss the sliced leeks in it till they’re fully coated in melted butter. Add a bit of water, cover the pan and let the leeks cook gently till they soften well. This will take around 20 minutes. Remove the pan from the heat and let the leeks cool down.

over the pastry leaving a 5mm rim and reserving some for the topping.

Cover the walnut paste with the cooled leeks and then top with the sliced cheese. Drizzle the reserved walnut paste over the top.

2. Preheat the oven to 200°C

pastry turns a light golden colour and the cheese is bubbling. This will take about 20 minutes.

and line a baking tray or dish with baking paper.

Next, roll out the pastry into a circle around 30 cm across. You can use a plate as a guide. Transfer the pastry to the lined baking tray.

3. Blend the walnut

5. Bake the tart until the

6. Remove the tart from the

oven, sprinkle a tablespoon of chopped parsley over the top and serve immediately with pear and devilled pecan salad.

pieces and garlic with a small amount of water and stir in the walnut oil and 3 tablespoons of chopped parsley.

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T&F EATING IN

Dill Scones These scones are tasty enough to be served as they are. Alternatively, serve them split open and topped with light cream cheese and smoked salmon.

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SERVES 6

1 bunch of fresh dill fronds, roughly chopped 270g plain flour 2 teaspoons baking powder 70g butter 120ml semi-skimmed milk 1 egg

1. Preheat the oven to 220°C

4. Turn the dough out onto

and line a baking tray.

a floured surface, knead it lightly and then roll it out till it’s around 2cm thick.

2. Sift the flour into a bowl,

rub in the butter till it resembles breadcrumbs, and stir in the baking powder.

3. Beat the egg and milk

together and set aside a small amount of the liquid.

Make a well in the dry ingredients, pour in the remaining liquid and use a knife to stir the ingredients together into a dough.

5. Use a cutter to stamp out

rounds. Place the pastry rounds onto a baking tray, brush with the egg and milk mix, and bake until the pastry rises and turns golden brown (around 13 minutes).

6. Remove from the oven

and transfer to a wire rack to cool completely.

The taste that brings us together

EATING IN T&F

Pear and devilled pecan salad Hot, sweet, and salty by turn, this salad is filling enough on its own as a light meal, or served with another cheese dish or bread.

Adjust the nut seasoning according to taste.

SERVES 4

2 large pears, peeled, cored, and quartered lengthwise 1 star anise • 1 large cinnamon stick • 1 pinch salt 125g soft cheeselets (gbejniet) - optional 150 mixed baby salad leaves • 50g pecan nuts 2-3 tablespoons chestnut honey • ¼ teaspoon red chilli flakes DRESSING

1 tablespoon walnut oil 3 tablespoons extra virgin olive oil 1 large red chilli, chopped juice of 1 lemon

1. Poach the pear

3. When the nuts are

quarters with the star anise and cinnamon sticks for 10-12 minutes. They should be slightly tender.

Remove the pan from the heat and let the pears cool in the same water.

golden brown, add the chestnut honey. It will bubble up. Turn up the heat to keep the honey bubbling.

As it starts to darken, remove the pan from the heat and turn out the honeyed nuts onto a sheet of baking paper. Spread them out and let them cool.

2. Dry roast the

pecan nuts in a large frying pan with the chilli flakes and salt. Shake the pan frequently to ensure the nuts cook evenly without burning.

4. To assemble the

salad, place the salad leaves in a serving bowl. Lift the pears out of their poaching

liquid, allow them to drain properly and then scatter them over the salad leaves.

5. If you’re including

the cheese, chop it into chunks and scatter them over the salad 6. Break up the

devilled nuts with your hands and scatter them over the top.

7. Toss the dressing

ingredients together, drizzle it over the salad, and serve immediately.

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T&F EATING IN

Camembert with brandy and honey Studded with garlic slivers and served with crunchy bread and celery sticks, baked brandied camembert is a delicious mix of tastes and textures.

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SERVES 2 AS A STARTER

250g whole camembert cheese in a box 1 tablespoon chestnut honey 1 tablespoon brandy 1 small garlic clove, sliced lengthwise 1 sage leaf 1 bay leaf 1-2 sprigs of rosemary tips

1. Set the oven to 200°C

3. Place the box in the oven

Remove the cheese wrapper.

Line the box with foil and replace the cheese.

and let the cheese bake for about 8 minutes.

2. Poke holes in the cheese

without the lid, accompanied by celery sticks and bread.

top using a fork or knife tip, whisk the brandy and honey together and pour the liquid over the top of the cheese. Push garlic slices into the cheese, cover with the herb leaves, and replace the box lid.

4. Serve the cheese in its box

T&F EATING IN

Red pepper tartlets with feta This is an easy standby, easily made with store cupboard ingredients. Roasting onions takes about 30 minutes. You can fresh roast them while the oven is being used to cook or heat up something else.

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SERVES 6

2 medium red onions, roasted in their skins 2 red peppers, roasted whole 120g feta cheese fresh thyme leaves freshly ground black pepper ready-made shortcrust pastry tart cases

1. Preheat the oven to 200°C.

4. Put a layer of shredded

2. Remove the onion skins,

onion into each pastry case, top with crumbled feta cheese and strips of red pepper.

separate the onion into layers and shred the leaves.

3. Core and deseed the

peppers and remove the skins. Slice the pepper flesh into strips.

5. Grind fresh pepper over

the top and bake in the oven for about 10 minutes. Serve warm with fresh thyme leaves scattered over the top.

THE FORMULA OF

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Gozitano Agricultural Village, Mgarr Road, Xewkija, Gozo | (+356) 2156 3231

W W W. A B R A H A M S . C O M . M T

T&F EATING IN

Cheddar scones These taste good enough alone but are even better served topped with freshly grated mature cheddar and a green salad. It’s worth buying the best and oldest cheddar you can find. The taste is wholly different from run-of-themill cheese. You can make the dough a day ahead and then simply roll it out and bake the scones when you need them.

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SERVES 6

75g mature cheddar, grated 275 g self-raising flour 1 teaspoon baking powder 200ml full fat milk 1 teaspoon smooth honey mustard 1 egg 40g salted butter a pinch of salt TO SERVE

butter grated cheese cress

1. Preheat the oven to

5. Roll out the dough to

220°C and line a baking tray with baking paper.

about 2cm thickness and use a round cutter to shape the scones. Transfer the cut pastry rounds onto the lined baking tray, brush the tops with milk and bake until the dough rises and turns golden (around 15 minutes).

2. Sift the flour into a bowl

and rub in the butter with your fingers until the mixture looks like breadcrumbs.

Stir in the baking powder and 75g of grated cheese.

3. Beat the egg, milk,

mustard and salt together in a separate bowl. Make a well in the centre of the dry ingredients, pour in the liquid, and use a knife to stir the ingredients together.

4. When a dough forms, use

your hands to shape it into a ball. Turn it out onto a floured surface and knead it lightly.

6. Remove the scones

immediately from the baking tray and allow them to cool on a wire rack.

7. Serve them whole or

split open, spread with butter and topped with grated cheese and a sprinkling of cress leaves.

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

CONTEMPORARY DESIGN T&F

Café Life

The opening of a new café An authentic design brief is a challenge, particularly when the client has a long history yet at the same time calls for new beginnings and business growth. This task was met at the newly opened Busy Bee Café in Mriehel, designed by architect Stephanie Cassar.

Photography by Sean Mallia

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T&F CONTEMPORARY DESIGN

The concept draws on the style of grand cafés typical of European cities, yet adapted to its own location.

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CONTEMPORARY DESIGN T&F

T

he property is located just off the main road in Mriehel, within an area which is slowly evolving from industrial into a business district. At the project inception stage in 2015, it was evident that the area lacked a proper catering establishment to serve the ever growing and developing community and its needs. Including a café to complement the main project became a central aspect of the design brief. This was to be the company’s second catering establishment, alongside the well known Msida shop.

The café occupies the most prominent position within the property, boasting high ceilings, large expanses of windows which allow the natural light to flood in and an extensive floor area.

The design of the café was entrusted to Stephanie Cassar as interior architect, who previously collaborated with the family at the helm of this business on other successful projects. The concept draws on the style of grand cafés typical of European cities, yet adapted to its own location.

An imposing solid, dark-stained panelled oak counter, with inlaid brass detailing takes centre stage, with an overall length which exceeds 15m.

Display furniture, both at the back of the counter and at the far end of the café, provide for an interesting set up where products are interlaced with ornaments and objets d’art.

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T&F CONTEMPORARY DESIGN

This establishment is designed to be a leisurely meeting place for a coffee date, a business lunch or after work drinks

Other luscious elements include the bronzo amani brushed marble floor, brass rimmed enamel-top artisan French bistro tables, orange velvet upholstered stools, semi-matte lacquered dark grey wall panelling contrasted with the polished calcutta gold marble cladding on the columns and the counter top. The large café windows have been dressed with roller screens to tone down and soften the ambient view. The conveniences are finished to the same standards as the café itself, with no expense having been spared.

Old photographs invite café patrons to take a trip down memory lane.

Most of the ceiling consists of the concrete slab with exposed services spray painted in a dark grey to match the panelling on the wall. A scheme of black tracks with dimmable spot lights provides flexible lighting. The lightly coloured suspended ceiling over the counter and bar areas stands out against the rest of the dark ceiling space, emphasising the heart of this establishment. A couple of glass block Estadio chandeliers by Miguel Milá, conceived for the 1992 Barcelona Olympic Stadium, and matching sconces, provide a focal point with a toned down and austere simplicity.

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This establishment is designed to be a leisurely meeting place for a coffee date, a business lunch or after work drinks, while also serving the company’s large clientele who wish to purchase products and seasonal gifts or collect an order.

In the architect’s own words, “the success of such projects starts with the trust gained through a strong relationship with the client, continues with a formidable team of contractors who pull the same rope during project execution stage and reaches its fulfilment when the space is animated by people.” n

VALLETTA T&F

VALLETTA

THE MAGISTRAL PALACE As Renaissance princes, Grand Masters of the Order of St John were conscious of the need to rule from a Palace which was designed to high standards of grandeur and magnificence, to emphasise the might of their military, religious Order. Art historian and consultant museologist Theresa Vella traces its history.

Photographs by Enrico Formica.

V

alletta swiftly started to rise and take its grid-like form soon after the Great Siege of 1565. The first buildings to go up were the Conventual church of St John and the auberges to house the Knights of the Order of St John. The Magistral Palace took a little longer, while Grand Master del Monte made up his mind to build his at the centre of the new city, on the site where he was lodging with his nephew Eustachio. The decision meant taking over the entire block which comprised two houses and the auberge of the langue of Italy – a decision which explains why, to this day, the Palace has two entrances.

Grand Master La Cassière built the piano nobile with its Great Council Hall for large gatherings of knights, as well as a private residence and chapel adjacent to it. La Cassiere invited the Roman artist Matteo Perez d’Aleccio to embellish the Great Hall with fresco paintings, depicting the gruesome episodes of the 1565 Siege and ending with the victorious moment when the Turks ceded defeat and left Malta.

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T&F VALLETTA

Valletta Palace Clock Tower

As Renaissance princes, Grand Masters were conscious of the need to rule from a Palace which was designed to high standards of grandeur and magnificence.

Later, other halls inside the Palace were also embellished with fresco paintings, this time by the Bolognese artist, Leonello Spada. Spada created a similarly episodic arrangement, placed high on the walls of today’s Ambassadors’ Hall, Pages’ Hall and Papal Hall. These frescos depict important moments in the history of the Order of St John, starting with the establishment of the religious Order in 1113, to its times in the Holy Land, Cyprus and Rhodes.

Grand Master Verdalle too tried to attract Italian artists to Malta until, serendipitously, he learnt that the Tuscan master Filippo Paladini happened to be in Malta, serving a penal sentence in one of the galleys in harbour. On releasing Paladini from his sentence, Verdalle found a willing artist to decorate the chapel he had just built in the new summer

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wing of the Magistral Palace. The fresco cycle depicting the Life of St John the Baptist is the finest late Renaissance work of art in Malta.

At the time, no princely palace would have been complete without an Armoury. Grand Master Wignacourt gathered those suits of armour which had been worn by the heroes of the Great Siege, together with other ceremonial armour and weapons and put them on display in a long hall built for the purpose. The Armoury continued to be the principal showpiece inside the Palace when French and later British governors lived at the Palace, although several of its exhibits were taken away as gifts. That its depleted state still appears impressive today leads us to imagine just how magnificent the Armoury must have once looked.

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T&F VALLETTA

The Tuscan master Filippo Paladini happened to be in Malta, serving a penal sentence in one of the galleys in harbour Later Grand Masters continued to embellish the Magistral Palace well into the Baroque age, when the splendour of a court was needed to establish authority and to exercise power. On his election as Grand Master in 1697, Perellos liberally endowed the Palace and the Conventual Church of St John’s with sets of tapestries commissioned from the Gobelins (see Taste&Flair February 2018) and De Vos manufactories respectively. The ten Palace tapestries, known as Les Tentures des Indes, were woven to the exact dimensions of the new Council Chamber. The tapestries portray scenes of flora and fauna from South America, based on drawings made by artists on an expedition to Brasilia, and presented a

Neptune’s Courtyard

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whole new world to European eyes. To this day, the Tentures are remarkable for being a complete set, with original bright hues, having been cared for and preserved ever since their arrival in Malta in 1710.

Grand Master Pinto is credited with having completed the Baroque conversion of the Palace into the building we see today, with its enclosed wooden balconies and a stonebalustraded cornice over the entire block giving structural unity and cohesion to its appearance. Pinto also had a new clock tower built in the upper courtyard, with four automated bronze Moors as jacquemarts striking the hours on three shallow bells, which were heard throughout the city.

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T&F VALLETTA

Tapestry Chamber

After 1800, with Malta being ruled as a colony by Great Britain, the Palace came to be occupied by British governors and their families, as well as officers. It also became an administrative centre with a new civil service, thus continuing the Palace’s original dual role as residence and centre of government. New tastes in interior decoration led to changes at the Palace, which one can still see in the neo-classical appearance of the Banqueting Hall, where portraits of Maltese

heads of state since Independence in 1964 are displayed.

The Palace has undergone many changes since its foundation, most recently with the radical transformation of the Armoury into a Parliament Hall. This hall is currently in the process of reverting to its original display of armour. As the Palace continues to house the Office of the President in its winter wing, the State Rooms will welcome visitors to the historic site for many years to come. n

With the exception of the view of the Magistral Palace across Republic Square, Enrico Formica’s photographs were first published in The City of Valletta, part of the 360° series by Miranda Publishers. The hardcover book is presented in a matching slipcase and is available solely from Miranda Publishers. Each copy includes a mint set of five specially designed stamps and a special-issue stamp marking Valletta’s 450th anniversary. www.mirandabooks.com E info@mirandabooks.com or contact Eddie Aquilina on 9947 3164

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T&F HERITAGE

LIVING MUSEUM

Palazzo Falson, on Mdina’s main thoroughfare, is home to the extensive and eclectic collections of Captain Olaf Gollcher, its last private owner, who left the house and its contents in trust to the Gollcher Foundation.

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HERITAGE T&F

Girolamo Gianni, 'The Swalan Entering the Grand Harbour' with J. G. Gollcher as master, on 3rd November 1848 - oil on canvas.

P

alazzo Falson is thought to be the oldest house in Mdina, after Palazzo Sofia which faces it across the street. The oldest parts of the building date to the 13th century, to the time when the population of Mdina – then the administrative capital of Malta – was largely Muslim. It covered a much larger area than the present delineation, and its main facade and entrance were oriented towards what is now Bastion Square – though it was only one storey high. The entrance was a covered passageway – a ‘sikifah’, which is a principle element of medieval Islamic architecture. The rear entrance was on what is now Our Saviour Street. Medieval Mdina had a sizeable Jewish population, and the oldest rooms of Palazzo Falson may have been used as a synagogue at some point, though this is undocumented.

The house was known, until fairly recently, as The Norman House, after Gollcher added architectural elements that were inspired by the post-Norman architecture of Sicily, particularly that of Palazzo Bellomo in Syracuse and Palazzo Corvaia in Taormina. Gollcher fashioned the courtyard fountain after that of the Benedictine cloister in Monreale, and built the ByzantineRomanesque balcony-tower in the courtyard corner. He also put in every one of the fireplaces in the building, including the medieval-looking fireplace in the room now set up as the diningroom, causing one to wonder how the building was heated in the winters of previous centuries, given the cold and damp of Mdina, and added another doorway, in sham Norman style, on Villegaignon Street, hard by the original doorway which is in a similar style.

The sitting room - Jon Wrigley

The kitchen - Jon Wrigley

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T&F HERITAGE

The dining room - Jon Wrigley

The master bedroom - Jon Wrigley

The large centrally-placed doorway on Villegaignon Street, with its Sicilian-inspired hooded moulding, was added in the early 15th century, when the building was restricted to its present-day footprint. At the same time, the upper edge of what was then still the only storey was decorated with a double-serrated stringcourse of inverted triangles with pendant balls, a typical decoration of the period in Sicily and mainland Italy. The first floor was added later on in the 15th century, and then rebuilt in the early 16th century.

The attractive mullioned windows on the first-floor façade are attributed to the leading master mason of the time, Jacobo Dimeg (1475-1524), and are thought to have been commissioned

by Micheli de Falsone, who inherited the house from his cousin Ambrosio de Falsone, who was Capitano della Verga, based in Mdina. The de Falsone were of Aragonese origin, though Falsone is also a fairly common Italian name that is the augmentative of falso, or ‘false one’. The name survives in Malta today as Falzon, Maltese pronunciation having converted the ‘s’ sound following the ‘l’ to the more familiar ‘ts’ sound.

Micheli de Falsone had his house ‘remodelled’, as we would say today, in anticipation of the arrival of Grandmaster Philippe Villiers de L’Isle Adam, who came to stay briefly as a house guest in 1530, as the Order of St John was settling in after its expulsion from Rhodes. A large salon was built for him across the entire breadth of the house, over the main entranceway as was the custom. At some undocumented point, this salon was divided into three rooms, which are now the sitting-room, the drawing-room, and the dining-room.

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Juriaen Van Streek (1632-1687), Vanitas, oil on canvas, 150x123cm

The library - Peter Bartolo Parnis

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T&F HERITAGE

Gollcher fashioned the courtyard fountain after that of the Benedictine cloister in Monreale, and built the Byzantine-Romanesque balcony-tower in the corner.

The Falsone family were largely undistinguished, the notable exception being Matteo Falsone, a descendant of Micheli, who was the first person in Malta to espouse the Lutheran beliefs that were spreading like wildfire through Europe in reaction to the depravity and scandal of the Church of Rome. Matteo Falsone was Master of the Rod of Mdina, and an important citizen who had influence over others. His Lutheranism led him into headlong conflict with the Inquisitor, Monsignor Dusina, who wished to have him burned at the stake.

In 1574, Matteo Falsone fled from Malta to Sicily, never to return, and Monsignor Dusina burned an effigy in his stead. With him, another Lutheran and possibly a relative, Lorenzo Falson, disappeared. He was referred to by Dusina in his 1575 report as “Laurentius Falsonis absens diu ab insula” (Lorenzo Falson has left the island).

The study - Peter Bartolo Parnis

The drawing bedroom - Jon Wrigley

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All of Matteo Falsone’s assets, including his Mdina house, were seized by the Inquisitor and the Grandmaster, and divided between them. They included the land at Girgenti where a later inquisitor built his summer palace. We have no information as to what happened to the palazzo between then and 1657, when it came into the possession of one Ugolino Cumbo Navarra, nor do we know who owned it or lived in it after that, until Captain Gollcher and his mother bought part of it in 1927. Research is ongoing. n

T&F INTERIOR DESIGN

The entrance table and library are by Ralph Lauren Home.

The lantern is by Charles Edward.

THE HAMPTONS IN Dating from 1901, this large Edwardian property is rooted in the Arts and Crafts movement. Interior design by Maurizio Pellizzoni, Interior Designer and Founder of Maurizio Pellizzoni Ltd Photography by Jake Fitzjones Photography

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INTERIOR DESIGN T&F

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T&F INTERIOR DESIGN

W

hen the current owners of this Edwardian property wanted to restructure and redesign their family home, their brief for their interior designer, Maurizio Pellizoni, was to recreate The Hamptons in the Surrey Hills. Over four years the designer spearheaded structural changes in the property to maximize the space and update the magnificent Edwardian property. Working closely with the owners’ architect to ensure space was used to maximum effect, he extended the original building to add a new doubleheight formal room, Orangery, three extra bathrooms and a walk-in wardrobe for the master bedroom.

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In the family living room, the cupboard was brought back from a trip to India, the hanging tray from a holiday in Morocco.

The paintings above the cupboard are by the Moroccan painter Abdelaziz Moujellil. The owners’ antique armchair was reupholstered with linen by de la Cuona. The sofa is by Ralph Lauren.

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T&F INTERIOR DESIGN

T

he clients were keen to incorporate existing pieces of furniture from various family trips abroad into the new design. Their interior designer set about creating an upscale ‘American look’ that incorporated their many personal antiques and objets d’art. These pieces were distributed among the rooms in the house, and used as the inspiration behind each room’s individual colour scheme and feel, creating an eclectic yet personal overall design aesthetic.

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The armchair in the window is an antique which the house owners brought with them. The chandelier is from Murano. The sofas are designed by Maurizio Pellizoni. Fabrics and curtains are by de la Cuona. The painting above the fireplace is by Josep Domènech Sànchez. The coffee table, lounge chairs and console rtable are from Ralph Lauren Home. The painting above the console table is by Lesley Thiel. There are wardrobes behind the two mirrors.

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T&F INTERIOR DESIGN

F

or the relaxed and informal living space, the client requested timeless nautical style that would also translate to a contemporary, English countryside setting. In order to achieve this, Maurizio designed a scheme inspired by the signature Hampton’s style, an effortless mix of smart tailoring, cool blue and neutral tones and natural materials. The effortless comfort of the living rooms was extended to two outdoor terraces. All the artworks were reframed for consistency and around 20 per cent of the furniture, including the kitchen, the balustrade in the hallway and all the sofas, was custom-made by the interior designer.

Each bedroom was themed around an existing antique piece.

The Orangery sofa and carpet are by Pellizoni, the chest, lounge chair and pillows are by Ralph Lauren Home, the vases by Eichholtz and the lamp with a screen is by Vaughan Designs.

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T&F INTERIOR DESIGN

T

he kitchen was completely redesigned with the assistance of a local expert kitchen maker, who sourced the perfect finishing touches like the custom-made Carrara worktop for the kitchen. Particular attention was paid to such final details throughout the property to achieve a high-level of elegance and sophistication in the design, such as the beautifully crafted door handles by Charles Edwards. Ralph Lauren, de Le Cuona and Andrew Martin furniture and fabrics were also used throughout to create an air of luxurious refinement, while complementing the client’s existing pieces.

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The kitchen was completely custommade. The kitchen stools are by Prada.

The chandeliers are by Eichholtz.

T&F INTERIOR DESIGN

M

aurizio worked to develop bespoke furniture pieces, which use local craft, materials and resources to reinforce the connection between the property and its location in the English countryside. The Hamptons trend is an effective way of mixing the coastal elegance of New England styling with a quintessentially British feel creating the perfect backdrop for a relaxed living and entertaining space for the client.

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The design serves to conjure up memories of summer days spent by the beach, while retaining an element of timeless English tradition and charm. To achieve the look, the designer used a smart palette of navy blue and white, softened with wicker furniture, pattered textiles and an abundance of greenery.

T&F INTERIOR DESIGN

T

he nautical stripes of the cushions and the statement ‘Hamptons’ rug are mixed with floral details on the two armchairs and the porcelain lamps and vases, available from the designer’s boutique. By using the same blue tones throughout, the contrasting patterns effortlessly create an eclectic yet harmonious aesthetic with a nod to the fun and informality of the coast, remaining relevant all year round. Brass metallic detailing finishes the scheme and contributes to the tailored and refined look.

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The room illustrates the designer’s talent for maximising space, a great example of open-plan living, and how to incorporate multiple functions into one space. The fully refurbished Edwardian property has a new formal sitting room, and a less formal Orangery adjacent to the new beautiful custom-made kitchen, which includes a non-formal dining room.

The new formal dining room is next door to the kitchen. During the summer time, it has an easy access to the large patio facing the old swimming pool.

In the main bedroom, the colour palette is navy blue and white with patterned textiles, wicker furniture and a touch of greenery.

T&F INTERIOR DESIGN

T

he master bedroom on the first floor has an en suite bathroom and walk-in closet, two guest bedrooms, one with an en suite bathroom, two more bathrooms and the formal study. The top floor is the children’s playground. There have two generous bedrooms with sitting areas for entertaining their friends and a private playroom in between the two bedrooms.

The top floor also has a large bathroom with double sink, bath and shower room. n

The design cue of this children’s bedroom is the antique Asian sculpture.

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FLAVOURS T&F

SAUCEY DUO

Colourful savoury and hot sauces will add a delicious edge to a meal. Drizzle them over a finished dish or serve them on the side.

Food and photography by Claire Borg.

Salsa Verde This sauce is best made fresh when you need it. It can be prepared in minutes to add extra flavour to seafood and roast meat.

It’s also good drizzled over fresh, crusty bread spread with tomato paste.

2 handfuls flat leaf parsley, leaves only 2 garlic cloves • 3 anchovy fillets 2 tablespoons capers • 2 eggs, hard boiled ½ cup olive oil • 2 slices white bread

1. Remove the crust from the

bread and soak it in water.

2. Squeeze out the excess water

and place the bread in a bowl.

3. Add the washed parsley leaves, the

cloves, quartered hard boiled eggs, rinsed capers and oil. Blend until smooth.

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T&F FLAVOURS

Habanero and Bird’s Eye Chilli Sauce This sauce is very, very hot.

It takes a little bit more time to prepare but it keeps well in the fridge for 3-4 weeks.

Be careful when handling the peppers. Use gloves and thoroughly wash all utensils afterwards in hot soapy water.

3 habanero chillies • 30 bird’s eye chillies ¾ cup olive oil • 1 tablespoon sea salt juice of 1 lemon • 2 cloves of garlic

1. Using gloves at all times, wash the

chillies, drain them and pat dry.

2. Remove all the chilli stalks. Rip open

the habaneros and place them in a large, wide rimmed jar large enough for your blender to fit in. Add the bird’s eye chillies and the remaining ingredients.

3. Being careful at all times, blend

(pulsing) until the mixture is completely smooth and seal the jar.

4. The chilli sauce will keep in the

fridge for about 3 to 4 weeks.

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T&F TRENDS

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1. Good Earth’s Luxury Mixed Fruit is delicious on its own as a snack or as a healthy addition to muesli and porridge.

These sun blessed sultanas, currants, raisins and natural orange and lemon peel are perfect for Christmas baking and an excellent source of fibre too.

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2. Give something different this Christmas.

Present your friends and family with a bottle of Grappa Marolo. Our Wines & Spirits Gift Collection features over 15 grappas, each with their own characteristics and distinctive packaging.

We are also offering a Wines & Spirits Gift Collection featuring the finest selection of wines and spirits from around the globe. FREE DELIVERY on all orders over €25 - www. christmashampers. com.mt

ISSUE 115 DECEMBER 2018

3. The Camilleri tal-Ħelu Christmas Hampers are a collection of superlative products carefully chosen for everyone to enjoy. If your Christmas must be filled with the finest of everything, these hampers are exactly what you need. Choose a Camilleri tal-Ħelu hamper and surprise a friend this season, thank a business partner, or simply indulge with your dearest family. To place your orders or view hampers visit www. ccamilleriandsonsltd. com.mt or email hampers@ camillerigroup.com.

Camilleri tal-Ħelu, Merchants Street, Valletta. Tel: 2124 1642.

4. The Christmas Hamper Collection 2018. Order your hamper gifts online this festive season with prices starting from €27 from our Food Gift Collection and also a wide range of hampers from our Exclusive range packed with special treats. These make great Christmas gifts but also ideal for sharing with friends at work or elsewhere. Be sure to hurry with your order since hampers sell out quickly. We are also offering a Wines & Spirits Gift Collection featuring the finest selection of wines and spirits from around the globe. FREE DELIVERY on all orders over €25 - www. christmashampers. com.mt

5. Ingenio by Lagostina is the new non-stick line. The distinctive feature of the range is the removable handle, compatible with all pot bodies. Ingenio is suitable for preparations from the hob to the oven to the fridge. Ideal for serving food directly on the table, all pots are perfectly stackable.

Guaranteed 10 years for the handle, 5 years for the pot bodies, 2 years for the lids. Visit Oxford House, Mdina Road, Mriehel and discover Ingenio.

6. Canti Prosecco DOCG is dry and pleasantly fruity. Light golden hues and a satisfyingly fragrant bouquet, with a crisp, lively palate of dry, fruity peach and pear characters. It is ideal as an aperitif and during a meal. Distributed

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

7. Hilton Malta are offering something for everyone this festive season, from dining with family on Christmas Eve at Oceana, to enjoying The Fire&Ice Gala Dinner at Portomaso on New Year’s Eve. Besides their festive menus, the Hilton are offering a variety of party options to suit every size, theme and need. Enjoy this year’s Office Party in one of their exclusive settings, from cocktail parties in the Quarterdeck Bar, to formal meals in the Portomaso Suite, and authentic Thai dinners at the Blue Elephant Restaurant.

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8. Easy and FREE collection of all your online purchases.

Easipik offers a 24/7 network to collect your shopping from a number of lockers which are conveniently located around Malta.

You can easily pick up your shopping on your way home from work, during your lunch break, or simply when running your chores on the weekend. This service is now free of charge. Terms and conditions may apply.

9. Ballantine’s Whisky, Europe’s No. 1 Scotch whisky and the world’s No. 2 Scotch whisky, announces Felipe Pantone as the latest True Music Series collaborator following previous partnerships with beatboxer, Reeps One and graphic designers Leif Podhajsky and Dave Ma. The Ballantine’s True Music Series is an annual project that gives uncompromising artists a unique platform to share and visualise music and music scenes which inspire artists and fans worldwide. Ballantine’s is marketed and distributed by Farsons Beverage Imports Co. Ltd. Tel: 2381 4400

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10. When lemon meets ginger… a perfect ‘Infuso’ from Twinings. This spicy infusion will warm you up from the inside.

Its lemony freshness is blended expertly with ginger root for an uplifting taste. Perfect whenever you need a little burst of sunshine.

Now you can win an exclusive wooden Twinings box – just share your picture with Infuso tea on Ix-Xirja Facebook page or on Instagram with hashtag #TwiningsMalta during December 2018.

One lucky winner will be chosen.

11. Breathtakingly Unique. Breath-taking views in a venue alive with history.

The Saluting Battery enjoys one of the most prestigious addresses in Valletta, perched atop the majestic Grand Harbour. Unique in every way, this venue represents one of Corinthia Caterers’ most prestigious listings. Be among the first to host your celebration there in the spring, coupled with exquisite cuisine served in exceptional surroundings. Get in touch on corporate@ corinthiacaterers. com to book a private viewing.

12. Delicata’s outstanding 2017 Medina Merlot, D.O.K. Malta, Superior won a Gold Medal and the Premio Della Stampa at the Emozioni dal Mondo Merlot e Cabernet Insieme 2018. The Maltese Merlot grapes are concentrated and fruity and produce red wines with ripe flavours and good structure. This is an unoaked Merlot that is full flavoured, fruity, soft and appealing. www.delicta.com

13. Meridiana Wine Estate is spread over 19 hectares in Ta’ Qali. Almost all of the 140,000 bottles of D.O.K. wines produced annually are sold in Malta. Meridiana’s wine selection includes Isis Chardonnay, Astarte Vermentino, Melqart Cab Sauv / Merlot, Bel Syrah, Nexus Merlot and Celsius Cab Sauv Reserve. The Fenici range is made of a White, a Rose and a Red, three lovely easy to drink wines which, apart from Meridiana’s renowned quality, also offer great value for money. www. meridiana.com.mt Trade Enquiries: S Rausi Trading, tel: 2133 0447, info@srausi.com

14. This Christmas experience timeless elegance at Ta’ Marija. Awarded for over a decade as the Best Maltese Food Restaurant, Ta’ Marija is ideal to meet up with work colleagues, family or friends to enjoy a festive feast. Combining delicious food and drink with a friendly atmosphere and varied entertainment line-up, Ta’ Marija has everything you need for a unique dining experience. All-inclusive extravaganzas at €27.50 per person on Saturdays and Sundays, and Folklore Dinner Shows every Friday and Wednesday. Ta’ Marija’s festivities line-up promises the perfect place to enjoy a festive meal for good value for money. Ta’ Marija, Restaurant, Constitution Road, Mosta. www.tamarija.com, T: 2143 4444.

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T&F ART

VANISHING VALLETTA With Valletta’s restoration the familiar is rapidly fading into the past. A new exhibition and book of photographs by David Pisani document three decades of Valletta’s vanishing sights.

Pinto Stores January 2000

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n 1982 artist photographer David Pisani began to document the city of Valletta and the surrounding harbour area.

What started as a photo essay of derelict city buildings and the dwindling activity in Strait Street evolved into an epic documentation of Valletta spanning 29 years.

The Vanishing Valletta collection consists of 192 images selected from thousands of negatives and was, in part, first exhibited in the Biennale of Photography in Paris (Mois de la Photo) in 1996 under the title La Valette et le Grand Port – Portrait d’une Capitale Maritime. In June 2000, the Bibliothèque Nationale de France acquired a selection of original prints for its permanent collections.

All the photographs in the Vanishing Valletta collection are fine art silver gelatin, printed from the original negatives by the photographer. On the 21st December 2018, a monumental exhibition that shows, for the first time ever, the entire collection of 192 original photographs, will open at the upper galleries of St James Cavalier. The Exhibition will remain open until 27th January 2019. The entire collection, including all the original negatives and vintage prints, will then be archived in France.

Vanishing Valletta, a large format coffee-table book, documents the Vanishing Valletta collection for posterity. The 228-page hard back publication by Miranda Publishers is printed in duotone on 170grm paper with a laminated jacket in black and silver laminate, and presented in a matching slipcase.

63, Strait Street March 2000

South Street October 1993

Vanishing Valletta will be open at the Upper Galleries of St James Cavalier from 21 December 2018 to 27 January 2019.

The book is available direct from the publishers by email to info@mirandabooks.com or online at www.mirandabooks.com

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

T&F PROMOTION

A name you can trust In many cases a certain brand is often associated with a particular type of product or service. If it’s a particular food item or gift then it’s always a particular brand, and if it’s catering it’s got to be Corinthia Caterers. Whether it’s a birthday party, a corporate event, a conference or your wedding day, knowing that you’re in safe hands is always one of the most important elements when it comes to catering.

W

hen planning a special event, your choice of venue sets the tone for the celebration to come. This is where Corinthia Caterers’ stellar portfolio of venues comes into play. From historic to imposing to extremely stunning, each location has been handpicked for its own unique reasons.

For example take the absolutely gorgeous Castello Zammitello; nestled within the tranquillity of rural Mgarr, this picturesque Norman-style castle was built in 1675 with the intention to guard the coast from corsair raids. Today, this venue has been transformed to give your perfect wedding that fairy tale feel you’ve always dreamed of.

Step inside an authentic castle and make use of one of the spacious halls to host a civil ceremony or a sumptuous banquet event, or take a walk across its landscaped gardens and dance the night away under the stars. A private viewing is highly recommended to experience this special location.

With the ideal venue selected you can let your imagination run wild planning various elements such as music, flowers and colour palettes and the general theme for your wedding, but when it comes to food you’ll be glad to have chosen Corinthia Caterers.

Corinthia Caterers have recently launched a new series of weddings packages. Couples are now able to either select a menu created by one of Corinthia Caterers’ chefs, or else pick and choose from a vast range of delicious offerings to create their own unique menu to be served on the day. From finger food to grand banquets and all the way to show-stopping wedding cakes, tailored to your requests and finished off with love.

Attention to detail, professionalism and an overall fantastic experience are what to expect from Corinthia Caterers.

It’s all about creating your dream event – and adding a dash of Corinthia magic to it. n

For private viewings or to obtain the latest copy of Corinthia Caterers wedding menu, get in touch on weddings@corinthiacaterers.com or on tel: 2144 8800.

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Mille Miglia ClassiC Chronograph Chopard is the historical partner and official timekeeper of the fabled Mille Miglia, the world’s most beautiful car race. Proudly created and assembled in our Manufacture, this unique 42 mm-diameter chronograph showcases the full range of watchmaking skills cultivated within the Maison Chopard.