Taste & Flair November 2023

ISSUE 160 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY

NOVEMBER 2023

Feed your imagination AUTUMNAL FOOD, ART, GIFTS & COLOURFUL INTERIORS

T&F EDITORIAL

NOVEMBER 2023

WELCOME

November is an introspective time. It’s when attention turns inwards and we tend to seek comfort at home.

Michael Diacono picked a crop of mushrooms for a collection of autumnal dishes that are perfect for cooking up on a cosy night in. Claire Borg turned a basketful of pomegranates into warming winter compÔte and freshly baked buns, delightful sweets, luscious salad and tempting brunch. For a healthy snack, dip into our collection of warm winter salads, roast fruit and crostini. As the days shorten and the weather cools – eventually – time spent inside becomes more alluring and welcoming interiors more appealing. In our design pages, we visit a restaurant interior inspired by nature, the home of a young couple that’s been given a fresh, new look, and a venerable institution that is now filled with colour, light, and life. Our art pages are given over to an artist whose quiet demeanour belies his passion for art as social commentary. You can read his inspiring story in his own words. We’ll be back in December with our Christmas issue.

If you missed any issue of Taste&Flair and want a copy, we may be able to help so please do get in touch with us by email, Messenger, or on Instagram.

Corinne

Micheal Diacono’s Porcini and Apple Orzotto photo by Brian Grech. See feature starting on page 14

ISSUE 160 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY

Feed your imagination AUTUMNAL FOOD, ART, GIFTS & COLOURFUL INTERIORS

Publisher The Daphne Caruana Galizia Foundation 56 Melita Street, Valletta VLT1122, Malta Editorial Board Paul Caruana Galizia Andrew Caruana Galizia Matthew Caruana Galizia Executive Editor Corinne Vella Editorial Assistants Megan Mallia • Amy Mallia Art Director

Ramon Micallef +356 9949 1418 ram@box-design.net Advertising Manager & Editorial Contributor Sean Ellul +356 7921 0705 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 All communication about Taste&Flair magazine should be directed to Corinne Vella at corinne.vella@gmail.com No part of any issue of Taste&Flair may be reproduced without the written prior agreement of the publisher.

Distributed with The Malta Independent on Sunday*.

The Malta Independent on Sunday is published by Standard Publications Ltd - Tel +356 21 345 888 The Mulberry Tree – Vincent van Gogh painted this in October 1889, after he had committed himself to an asylum in Saint-Rémy-de-Provence where he developed the vigorous brushwork and liberal use of paint that characterized his later work. The flaming foliage and the dramatic sky and hillside of the painting create a form of bas-relief sculpture. It is a painting with which the artist was particularly pleased. He remarked to his siblings that he thought it the most successful of its theme. The painting was acquired in 1961 by Norton Simon who gifted it in 1976 to a foundation set up in his name. It now hangs in the eponymous museum in Pasadena California.

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*The surcharge on The Malta Independent on Sunday, or any charge for this magazine is retained by Standard Publications Ltd.

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Triq L-Imdina, Zone 2, Central Business District, Birkirkara T. 2546 4000 | info@oxfordhouse.com.mt www.oxfordhouse.com.mt

T&F CONTENTS

CONTENTS pg14

pg28

14

Mushroom crowd

Michael Diacono’s recipes for autumn

24

Nous

Joseph Farrugia on a lifetime in art pg24

28

Punica granatum

Claire Borg cracks open a basketful of pomegranates

38

A taste of India

An interior inspired by nature

50

Fruit and nuts

Winter salads & crunchy crostini

pg70

58

Into the blue

A former rental gets a fresh, new look

70

The club, reborn

The renovation of a venerable institution

pg50

pg38

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pg58

T&F GIFTS

Unwrap the Art of Gifting Gift-giving inspiration for the holidays this season, making thoughtful and memorable presents a breeze - ensuring smiles and gratitude all around.

Toy’s Delight Collection by Villeroy & Boch.

Experience the heartwarming joy of Christmas with the Toy’s Delight Collection by Villeroy & Boch, creating a festive and timeless atmosphere. This collection is the perfect choice to infuse your home with holiday magic. Available exclusively at JoinwellFxb this Christmas, celebrate in style.

DICAL HOUSE FESTIVE MUST-HAVES. If you are looking for the one place on the island where you can find all your festive must-haves, head straight to DICAL HOUSE and feast your eyes on an extensive selection of gifts and hampers. All hampers can ALSO be customised according to your taste and budget to ensure yours is totally filled with individually handpicked items. Dical House brings you the finest food products from around the world. With hundreds of gourmet items to choose from, your difficulty will be what to leave out rather than what to choose.

Corporate clients can request a private meeting via email on foods@dicalgroup. com. Whatever the case, don’t forget a gift to self. Dical House is in Triq San Anton Abbati in Mosta. It is easy to find also on google maps. T 21424 600/1.

Email: foods@dicalgroup.com, web: www.dicalhouse.com

DICAL HOUSE WORLD-RENOWNED SPECIALITIES. Christmas is around the corner and Dical House is as always bursting with world-renowned specialities for that special treat or gift.

For the past 20 years, our selection of fine foods is second to none with innovative items being presented each year. Our large cellar houses more than 300 labels of wine and an extensive selection of Whiskies and other spirits. Pack your personalised gifts in luxury wicker baskets or the signature Dical House gift boxes. Dical House is open all day every day during the festive season and is Triq San Anton Abbati. On certain days such as Christmas Eve and Christmas Day, Dical House opens with reduced hours. Tel: 2142 4600/1. Full customisation and delivery of hampers is also possible. Email: foods@dicalgroup.com, web: www.dicalhouse.com

The Winter Glow collection from Villeroy & Boch is a tribute to the Nordic Christmas tradition.

The collection is made of white porcelain with a shiny glaze reminiscent of snow and ice. The individual pieces are decorated with small golden stars and snowflakes for a festive glow. Winter Glow - the perfect collection for modern and colour-reduced Christmas concepts for table and interior. Available at JoinwellFxb this Christmas.

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GIFTS T&F

PERFUME MIST DIFFUSER - LIGHT & GOLD EDITION. The Gold & Light Edition mist diffuser creates an elegant and perfumed atmosphere. Its gilt metal finery and mysterious lighting effects bring a chic ethnic touch to your interior. Its remote control allows you to vary the light intensities and remotely control the diffusion time of your scented atmosphere (choose a diffusion alternately every 15s or non-stop streaming). Shop online: WWW.GREYANDADLER.COM or visit Grey & Adler in Labour Avenue, Naxxar. Tel: +356 2740 6407.

COTE NOIRE - CARMINE RED ROSES IN A BLACK VASE, WITH A RED BOX WITH GOLD. Taking inspiration from the idyllic Charente countryside, COTE NOIRE have created a range of full-bodied fragrances with each scent striving to capture a portrait of traditional French life. The fragrances encompass patisserie favourites, fragrant teas, succulent fruits and enticing florals. The flowers have been skillfully hand crafted using a special, natural coating to give every petal a life-like touch & appearance. The petals have been infused with fine fragrance. This Luxury Grand Bouquet is beautifully packaged in a ribboned Cote Noire box. Enclosed are two bottles of scented perfume, which you can spray directly onto the roses to refresh and enhance the scent.

Shop online: WWW.GREYANDADLER.COM or visit Grey & Adler in Labour Avenue, Naxxar. Tel: +356 2740 6407.

NUDE ILO CANDLEHOLDER. Perfect for indoor and outdoor use, the NUDE Ilo Candle Holder (available in three different sizes) comprises a clear crystalline dome, enriched with a hand-engraved ripple pattern, resting atop a light-reflective copper base. Crafted to the highest standard from pure lead-free crystal, the sculptural dome can be used alone or combined with other pieces from the range for a captivating effect. Shop online: WWW.GREYANDADLER.COM or visit Grey & Adler in Labour Avenue, Naxxar. Tel: +356 2740 6407.

COTE NOIRE - TWELVE WHITE ROSES, IN A BLACK BOX WITH GOLD. This beautiful life-like rose arrangement has been set in gel infused with a fine fragrance. Each flower is skillfully hand crafted and uses a special, natural coating to give every petal a natural touch and appearance. Enclosed with your natural touch roses are two bottles of scented perfume, which you can spray directly onto the roses to refresh and enhance the scent. Beautifully packaged in a striking hand-made round box. Shop online: WWW.GREYANDADLER.COM or visit Grey & Adler in Labour Avenue, Naxxar. Tel: +356 2740 6407.

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T&F PROMOTION

LIVING ARTFULLY WITH

ZAR

Gallery is much more than a home décor and lifestyle CRAFTING Zartera boutique. Founder Erika Falzon has an established reputation museum standard conservation and experience working A LIFE OF for for institutions and private collectors both in Malta and ELEGANCE AND abroad. Her love for art from all epochs drove her to set up an inside Zartera Gallery. Here she ensures that antiques EXPRESSION atelier and vintage pieces are painstakingly brought back to their

former glory for future generations to enjoy. The atelier houses professional restorers who pour love into the art pieces at hand. Sixteenth century paintings or a family heirloom are given a new life and purpose inside modern homes.

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PROMOTION T&F

TERAGallery

Z

artera is the embodiment of a personal journey and a vision for distinctive home décor. As she embarked on renovating her home some years ago, Erika encountered a challenge that many homeowners seem to face: the challenge of blending antiques and vintage charm with contemporary lines and sophistication. Frustrated by the lack of options, Erika created Zartera, a space in which she could showcase old world elegance in perfect harmony with modern aesthetics.

Rooted in her passion for nature, artisanship, sustainability, and a fascination for different eras, Zartera allowed her to curate a diverse selection of handcrafted items and artifacts. From exquisite old pieces that whisper tales of bygone eras such as tables by the Italian designer

Umberto Mascagni to contemporary creations by Trussardi Casa that redefine elegance and comfort. The Zartera collection embodies the spirit of individuality allowing every customer to weave their personal narrative into their own living space, one handpicked piece at a time.

As a concept store Zartera offers a captivating array of accessories that redefine personal style. From exquisite jewellery to artisanal leather, marble, ceramic, and glass goods, each one a symphony in elegance and individuality.

Zartera also features Ortigia Sicilia a brand known for its luxurious bath and body products, offering a fragrant Mediterranean escape for all the senses.

ZARTERA 148, Labour Avenue, Naxxar. www.zartera.com

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T&F PROMOTION

DECEMBER CALENDAR b

PALAZZO PARISIO If there’s one thing that Christmas allows, it’s opulence. Nobody questions why you’re dressed up to the nines in the middle of the afternoon during the festive season and that suspension of austerity is what allows this most magical holiday to be fabulous.

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A

t Palazzo Parisio though, it’s rather the case of going from fabulous to fabu-plus, if you’ll pardon the terrible pun. A hundred years ago, Baroness Justine’s great-great-grandfather had the funds and vision to create the palace as we know it today, it having been a humbler hunting lodge during the time of the Knights of St John.

Although he never intended the grand family residence to be anything more than that, he inadvertently created a beacon of style and beauty that offers all who visit an elevated sensory and culinary experience.

Fast forward to the new millennium and it was the late Baroness Christiane along with her daughter, Justine, who both inherited that rare balance of entrepreneurship and grace that has given us the rebirth of Palazzo Parisio as we know it.

Throughout the Christmas season, all moments enjoyed here are bestowed with that little extra festive charm. From a decadent afternoon tea to our exuberant Grand New Year’s Eve party in the Ballroom, everything is sprinkled generously with Christmas dust.

PROMOTION T&F

We will be officially declaring the season open with our Festive Afternoon Tea,launching on the 1st of December. It is already a favourite, bedecked with fresh scones and our home-made preserves. This season, we’ll be welcoming guests with eggnog and mulled wine and adding a selection of fine Christmas-inspired pastries until January 8th.

Tick lots of your loved ones off your presents list and enjoy an afternoon with us on Sunday the 10th of December when our special edition of the Malta Artisan Markets returns. Come for breakfast or end your trip with afternoon tea, or sandwich your visit with both and turn your Christmas shopping into an indulgent treat.

Surely Christmas Day is that one day when you shouldn’t be lifting a finger, especially when you could be tucking into our delicious lunch which our Chef and his team have created especially for the day. There will be all the favourites, but as always, with the Palazzo Parisio twist. Our famous lasagnetta - layers of walnut, porcini, taleggio, crispy guanciale and truffle followed by turkey roulade with chorizo and chestnut Dijon mustard served with berry sauce on polenta celeriac Dauphinoise and many other options. This one’s a popular one, so swift booking is advised.

If you’d rather leave the feasting for New Year’s Eve, we have also prepared a delectable spread to keep your appetite satiated. An extravagant fivecourse meal ending with a countdown to 2024 and the popping of champagne corks.

More of a dancing-your-wayinto-the-New-Year person? Then book yourself in for our Grand Ball, organised by Privé in the surroundings of our gilded ballroom. Talk about ringing in the New Year in style.

You don’t even need to be away for very long, as we shall also be hosting a sumptuous New Year’s Day lunch start as you intend to carry on, we say.

For more information do give us a call on 21412461 or visit our website palazzoparisio.com where you may also peruse the menus for all the events listed in this article.

Have a wonderful festive season.

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T&F AUTUMN

S

o many consider November to be the “not here or there” month. Not so for me, as it is the time when the first real signs of winter normally start to show. Our increasingly rarer green areas start to lose their brown shade, heralding the beginning of my favourite time of the year.

I also associate mushrooms with this time of the year. They seem to fit in so well with the cooler and shorter days, a sort of warming and comfort food.

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AUTUMN T&F

Mushroom Crowd Scientists report that there are more than two million fungi species waiting to be identified.

Michael Diacono picked some of the more familiar ones for an autumnal feast.

Food: Michael Diacono, chef patron, Giuseppi’s Bar & Bistro Styling & photography: Brian Grech Wine recommendation: Andrew Azzopardi, Vintage 82

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T&F AUTUMN

Zucchini & mushroom bread

This is an unusual and bread and easy to make.

It freezes very well too.

Makes enough for 6 -8 Preparation and cooking: 90 minutes plus proving time Recommended wine: the wine you choose for pairing depends on the bread topping YOU WILL NEED:

3 medium sized zucchini, grated 2 teaspoons salt • 2 garlic cloves 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 100g brown mushrooms, very finely chopped 350g plain bread flour, sifted 7g instant yeast 2 tablespoon chopped fresh basil ½ tablespoon sea salt, to sprinkle

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1. Place the grated zucchini into a

colander and mix with 1 teaspoon of the salt. Leave for 20 minutes then squeeze out as much of the moisture as possible. Rinse the zucchini, then squeeze them very well again. Set them aside.

drained and cooled zucchini and mushroom mix. Mix well then pour in 125ml of lukewarm water. Knead the mixture at a low speed for 10 minutes.

Remove the dough hook, cover the bowl with a clean cloth and leave it to rise in a warmish place for 45 minutes.

2. Heat 1 tablespoon of the extra-

4. Preheat oven to 220°C.

virgin olive oil in a frying pan. Add the onion and garlic. Stir fry till soft, then add the mushrooms.

Brown the mushrooms for about 5 minutes, then add the zucchini.

Cook for a few minutes, then transfer everything back to the colander and leave to drain and cool.

3. Attach the dough hook to your

mixer and place the sifted flour into the bowl. Add the yeast and the remaining 1 teaspoon of salt and 1 tablespoon of extra-virgin olive oil. Add the chopped basil and the

5. Oil a flat baking sheet. Transfer the dough to the baking sheet and flatten it slightly to shape. Cover it with a piece of oil cling film and set it in a warm place to rise for a further 15-20 minutes. Remove the cling film, brush the dough with water and sprinkle it all over with the sea salt.

Bake for 40-45 minutes till it turns golden brown. When done, the bread will sound hollow when tapped on the bottom. Let it cool on a wire rack before serving. To freeze the bread, simply wrap it in cling film and foil.

AUTUMN T&F

Toast with labneh, mushrooms and soy cured egg yolks

We had friends over recently and my son Sean and his girlfriend Simay kindly offered to prepare a starter. This is what they came up with. It’s totally delicious. The egg yolks were unctuous. Don’t be put off by the long preparation time.

Most of that is to cure the egg yolks which you can do overnight.

Serves 6 Preparation and cooking: 9 hours, including egg curing time Recommended wine: Considering this is served for breakfast or brunch, a traditional method sparkling wine would work. A more daring pairing would be a premium sake, served fridge-cold in a wine glass. The umami of the sake pairs wonderfully with the decadent egg yolk and mushroom.

FOR THE EGG YOLKS

250ml Japanese soy sauce 65ml mirin (Japanese sweet rice wine) 6 egg yolks FOR THE TOAST TOPPING:

500g thick Greek yoghurt 50g butter 300g shimeji mushrooms (or oyster mushrooms) salt and pepper 6 slices Maltese bezzun a small piece of Grana Padano to grate fresh parsley and dill 1. Mix the soy and mirin together.

Place the egg yolks into a deepsided glass dish that holds them comfortably, but is not too large, as the yolks need to be covered by the marinade. Pour the marinade gently into the dish. Cover it, then leave in the fridge for a minimum of 8 hours. The longer you leave

the yolks, the more dense and saltier the yolk becomes.

2. Place the yoghurt into a

paper coffee filter and leave to drain in the fridge for about 4 hours to thicken even further.

3. Just before serving, prepare

the toast and mushrooms. Melt the butter in a frying pan and stir fry the mushrooms with a little salt and pepper for a few minutes to brown them slightly.

4. Toast the bread and spread it with a generous amount of labneh. Top the labneh with the mushrooms and grate some Grana Padano over them. Carefully lift the egg yolks out of the marinade and place one on top of each slice of toast. Garnish with fresh parsley leaves and small sprigs of dill.

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T&F AUTUMN

Grilled marinated King Oyster mushrooms with Maltese red prawns 18

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AUTUMN T&F

Maltese prawns are deliciously sweet and fresh, so much so that cooking them sometimes seems sinful. Cold treat them to render them safe to eat raw. (see box). Combined with the earthy taste of mushrooms, they are sublime. This is one of my favourite ways to start a meal. Just add Maltese bread to the equation.

Serves 4 Preparation and cooking: 75 minutes Recommended wine: A mediumbodied, unoaked Spanish or Italian Style rosé would pair perfectly with the richer mushroom flavour, without overpowering the sweetness of the prawns YOU WILL NEED:

COLD TREATMENT The prawns must be very fresh and should have been chilled as soon as they were caught.

Only buy from reputable fishmongers, who’ll ensure this. Before serving them raw, we use blast chillers to reduce the temperature fast and store the prawns for 24 hrs at -20°C. At home, you will need to place them on a clean tray covered well with cling film and store them at a minimum -18°C for 96 hours before serving. However, keep in mind that there is ALWAYS a risk when eating raw fish or shellfish

8 large King Oyster mushrooms extra-virgin olive oil salt and pepper juice of ½ a lemon a handful fresh parsley, chopped a few mint leaves, snipped 12 medium sized local red prawns lemon wedges, to serve 1. Wipe the mushroom clean and slice them lengthwise into approximately 2mm slices. Use a sharp knife to score them. Brush a hot grill with extravirgin olive oil and grill the mushroom slices for a few seconds on each side.

They don’t need to cook through.

2. Place the mushrooms into a

dish and season them with salt and pepper. Drizzle with good extravirgin olive oil and a squeeze of lemon. Cover with cling film and let stand for an hour, unrefridgerated.

3. Peel the prawns, leaving the

head and tail on, and devein them.

4. Transfer the mushrooms to a serving dish and pour the juices over them. Sprinkle the herbs over then place the prawns on top. Serve immediately with lemon wedges

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T&F AUTUMN

Canederli in a mushroom broth I tried these dumplings during a recent trip to northern Italy.

They’re rustic, tasty, and very satisfying.

Serves 6 • Preparation and cooking: 75 minutes Recommended wine: A regional Nebbiolo wine such as Barbaresco.

FOR THE BROTH:

40g dried porcini mushrooms 2 tablespoons extra-virgin olive oil 1 onion, peeled and chopped 1 stick celery, chopped 2 carrots, peeled and chopped 300g mushrooms, peeled and chopped Salt • 8 pepper corns FOR THE CANDERLI:

275g stale bread, cubed 220ml milk • 2 eggs 1 small onion, finely chopped 1 tablespoon extra-virgin olive oil 110g speck (or bacon), cut into small dices 1 handful parsley, finely chopped nutmeg salt and pepper

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1. Start by placing the cubed

bread in a bowl and soaking it with the milk. Use your hands to mash the bread gently. Set it aside for 15 minutes.

2. Soak the dried mushrooms

in 300ml of boiling water. Let them steep for 15 minutes.

3. Heat the extra-virgin olive oil

in a large pot. Add the chopped onion and celery and stir fry for a few minutes, then add the carrots and chopped mushrooms.

Cook for a couple of minutes before adding 1.5 litres of water.

Season with salt and add the peppercorns. Bring to a soft boil.

4. Heat the extra-virgin olive oil in small frying pan and fry the chopped onion to soften it. Then let it cool.

5. Add the eggs, chopped speck, and chopped parsley to the bread. Add the cooked onion, parsley, and a good grating of nutmeg. Season well.

Use your hands to combine the mixture very well.

6. Let the mixture rest for 10 minutes,

then use damp hands to form small balls the size of a large walnut. Place these into bamboo steamers and steam them for 8 to 10 minutes over the boiling broth.

7. Run the hot broth through a sieve before serving it with the canederli.

Garnish with chopped parsley and serve with grated Parmesan on the side.

T&F AUTUMN

Paccheri con Carbonara del Bosco

It’s always risky to play around with Carbonara, but this vegetarian version is seriously tasty. It passed the test at home.

Serves: 4 Preparation and cooking: 20 minutes Recommended wine: A Chianti Classico would work perfectly with this dish.

YOU WILL NEED:

400g Paccheri 60g unsalted butter 450g Chestnut mushrooms, roughly chopped salt 3 cloves garlic, peeled and finely chopped 4 egg yolks 150g grated Pecorino Romano freshly milled black pepper Parmesan shavings to top

1. Bring a large pot of salted water to

the boil and throw in the paccheri.

Meanwhile, melt the butter in a pan.

Add the mushrooms and fry without stirring for about 5 minutes on medium heat. The mushrooms need to start browning before stirring and cooking through. Add the garlic and salt and fry for 1 minute. The mixture should be dry and nearly caramelised.

2. Beat the egg yolks with the

pecorino and pepper.

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3. When the pasta is very al dente

I like to use a large slotted spoon to transfer it to the pan with the mushrooms. I add a ladle of the cooking water and cook the pasta on high heat for 1 minute.

4. Turn the heat off and, working fast, add the egg yolk mix and either toss or stir the pasta vigorously. If the mixture is dry, add a little of the still hot pasta water. Serve this at once garnished with Parmesan shavings.

AUTUMN T&F

Porcini and Apple Orzotto

This is a very warming and hearty dish for the coming cold months. The sweetness of the apples gives an intriguing twist to this recipe.

Serves 4 as a starter • Preparation and cooking: 60 minutes Recommended wine: Opt for a regional pairing such as Barolo.

Alternatively, an Italian Pinot Nero would also pair deliciously.

YOU WILL NEED:

250g pearl barley 250g fresh porcini (available from larger supermarkets) 40g butter plus 30g to finish 1 small onion, peeled and finely diced 75ml dry white wine a few sage leaves, chopped finely 240g “Golden Delicious” apple, peeled and cut into small cubes 1 litre vegetable stock, hot salt and pepper 100g grated Parmesan

1. Place the barley into a sieve and

rinse it well, then leave it to drain.

2. Wipe the mushrooms clean

with a cloth. Cut off the bottom of the stems and discard them.

Cut the stalks into cubes but leave the caps whole if not too big, or cut the them into large pieces.

3. Melt the 40g of butter in a pot.

Add the onion and stir fry to soften.

Add the drained barley and stir

fry to coat, then douse with the wine.

Evaporate the wine completely before starting to add the hot stock ladle by ladle. Season and stir continuously.

4. After about 10 minutes, add the sage, chopped apple, and mushrooms. Continue cooking and stirring till you use up all the stock. This will take approximately 20 minutes. The barley should be al dente.

Beat in the Parmesan and the 30g butter.

Turn the heat off. Let the orzotto rest for a few minutes before serving.

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T&F ART

Expansion of Consiousness

Lazarus

NOUS AND THE SEMOLINA PILCHARD

Joseph Farrugia’s art is generally introspective and addresses existential themes; inspired by a constant search of identity and provoking questions about the nature of being. His work has appeared in numerous exhibitions over a span of more than thirty years. Nous, a retrospective of his oeuvre curated by Sarah Farrugia, was recently exhibited at MUŻA. Here, he looks back on a lifetime of drawing and painting.

State of Becoming 24

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ART T&F

I

have always been a compulsive doodler. Before I could walk or write, I have vivid recollections of myself drawing on the borders of newspapers, and this fixation has continued throughout my life – on school copybooks, textbooks, furniture, university notes and exam papers.

Perhaps doodling for me is a way of establishing a link between my inner mind and the outside world. At work, I could be engaged in a heated argument during an industrial relations dispute while my right hand is drawing imaginary animals, unknown faces or dancing figures without having any relationship to the subject matter of the next sketch.

It is often the case that some of the ideas that emerge from the randomness of this activity lead to being the focus of my studio work. Conversely, the studio output can also narrow down the haphazardness of the doodling, at times to a single artifact which will obsessively recur whenever I put pen to paper.

Such experiences have parallels with Anaxagoras’ concept of nous as an assertion of mind that transcends the physical properties of the body, or physical world, and which can also bring out a sense of purpose and order through chaos. This is very much the concept behind one of the seminal pieces exhibited in Nous, Expansion of Consciousness, which I painted in 1983.

Looking back, I think that these artistic motivations partially explain my almost pathological aversion to ticking boxes, filling forms and any sort of “administrative” tasks, which frequently causes complications in my social life.

Previous exhibitions have tended to be projects that focus on specified artifacts – a paper plane, a floor tile, fish or a cage. While Nous visited various phases of these sets of works executed over a forty-year period, the core concept of the exhibition was the exploration of underlying themes that have consistently resurfaced in all the sets.

One of these themes is transformation, expressed in triptych form or within the space of a single panel. In general, these paintings reflect a transition from the figurative towards abstraction, which is a metaphor for the transient nature of

The Accomplices

Expanse

being, even though a sense of consciousness and energy is retained across the process. Hence, transformation is not associated with decay, but rather with renewal and continuity.

The shadow and silhouette are a constant presence in my paintings, projecting immaterial self on the external environment. Many of the works are explorations of internal space which can be represented by a scar, or the mechanism of a musical instrument. In other works, the individual struggles with the existential dilemma of subjectivity – the fact that s/he can never be anyone else.

In a sense, this is in contrast with another theme where individual identity dissolves as part of a homogenous cluster.

Looking back over the years, I am inclined to believe that all these themes are represented in the nature of the brushstroke. Although splendid in its individuality and character, it is part of a cluster of similar strokes that make up the cosmos of a painting.

The brushstroke exists within specific boundaries of a painting similar to how a subatomic particle exists within a frame stretching billions of lightyears. Like modern physics, the brushstroke poses questions related to determinism vs the quantum or probabilistic interpretation of reality.

Although it may result from a conscious act by the artist, it also carries with it a sense of randomness that makes it an experiment which is not replicable, in the same manner that each breath of life, or nanosecond of experience, is similarly impossible to reproduce. These thoughts have been manifested by various modern and contemporary artists, like Hans Arp’s randomisation and Dali’s paranoic critical method.

Anselm Keifer’s use of a variety of materials mirrors the interactions of the universe and the forms of matter that are the basis of string theory.  continued on page 80

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T&F PROMOTION

A Taste of Winter Magic at

Le Bistro

It’s finally that time of year when we trade our t-shirts and shorts for cosy clothes and seek comfort in warm, hearty meals. And guess what? Le Bistro, the charming restaurant located within the 5-star Radisson Blu Resort in St Julian’s, has just unveiled its new winter menu brimming with exciting new dishes that’ll warm your heart and tickle your taste buds.

L

e Bistro is all about Mediterranean dishes with a creative touch. They take classic recipes and give them a deliciously surprising twist. Their menu is wide ranging, offering everything from starters and soups to pastas, grills, seafood, and even gourmet burgers. It’s a great place for a quick lunch that never compromises on quality, a full-on divine dinner or a multi-course family feast over the weekend.

From the starters, the Salmon Gravlax is a dish that features house-cured salmon dressed in confit lemon, crème fraiche, and a delightful Kohlrabi and apple salad.

The combination of the fish with the zesty lemon and creamy crème fraiche is a real burst of flavours. And when the winter chill sets in, nothing beats a soul-soothing soup.

Among this year’s choices, the kitchen team has cooked up

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a special Kawlata Maltija, a vegetable minestrone braised with salted pig’s trotters. It’s a taste of traditional Malta you won’t soon forget.

Le Bistro always offers an enticing selection of pasta and risotto dishes. This season, they are bringing back one of the star dishes from last year’s menu—the Pumpkin Ravioli.

These little pockets of joy combine the earthy sweetness of pumpkin with savoury notes of Parma ham and a creamy herb sauce. It’s a delicious reminder of why we love this time of year. Another standout is the eponymous Le Bistro Risotto, a tantalising blend of pancetta, oyster mushrooms, boneless chicken thighs, rosemary, and parmesan.

Alongside the restaurant’s popular premium rib eye, fillet and meat options, this year, Le Bistro is serving a special Lamb Tagine. Here, slow-cooked lamb is infused

PROMOTION T&F

with Middle Eastern spices, pumpkin, and chickpeas, resulting in flavour-packed delight with every bite. There’s also a heavenly Pork Fillet stuffed with spinach, walnuts and apples wrapped in pancetta, braised cabbage, all served with a creamed calvados jus. It’s sensational.

Vegetarians and vegans are also in for a treat. Le Bistro has expanded its veggie-friendly options this season. From the Vegan Fried Tempeh with mushroom ragout to the Kale Pumpkin and Barley Salad tossed in a pomegranate molasses dressing, there’s something to satisfy every palate. There are also daily vegan specials. Simply ask your server for more details.

Of course, no meal is complete without dessert, and Le Bistro has always taken its sweet offerings to the next level.

This year’s beautifully crafted selection of treats includes Apple and Plum Cobbler and a deluxe Knickerbocker featuring local nougat, sesame seed ice cream. For another delightful taste of Maltese cuisine, try the Date Fritters, Helwa tat-Tork ice cream, Cannoli, or Sinizza.

Alongside all the sublime food choices, Le Bistro stocks a varied selection of international wines with fine options to highlight and complement any food pairing and is open for lunch and dinner daily. Diners also enjoy free parking at the Radisson Blu for added convenience.

Experience a winter dining experience with a delightful twist by making your reservation at Le Bistro today on www.lebistromalta.com

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T&F IN SEASON

punica granatum

Crack open a freshly harvested pomegranate and sweeten your day with Claire Borg’s recipes and photography.

“Let us go early to the vineyards to see... if the pomegranates are in bloom— there I will give you my love.”

Song of Solomon 7:12

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IN SEASON T&F

dark chocolate & pomegranate bites I have a mini petit four muffin tray that came in handy for these. I wanted these to be bite-sized so I made them in this small mould, but you can use any size tray or mould you have at home.

Makes 8 to 10 YOU WILL NEED:

8 to 10 teaspoons granola of your choice 150g dark chocolate (I used 80% cocoa solids) pomegranate arils coconut oil 1. Lightly grease each mould with

coconut oil and place a spoonful of granola in each. Add more if you are making bigger chocolates.

2. Melt the chocolate and pour a

teaspoonful over the granola in each section of the mould. Use a larger spoon if you are using a bigger mould.

3. Top the molten chocolate with

pomegranate arils and place the filled mould in the fridge to set.

4. Remove the chocolates from the mould just before serving. They will need to be consumed within a day or two.

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T&F IN SEASON

autumn salad with pomegranates & feta cheese You can use a balsamic glaze if you don’t have any pomegranate molasses.

I brought mine back from Turkey, but have also ordered it online on a different occasion.

Taste&Flair note: Pomegranate molasses is available at specialist food shops and in the larger supermarkets.

Serves 3 to 4 YOU WILL NEED:

pomegranate arils red cabbage, shredded baby spinach leaves 1 can chick peas, drained and well rinsed pine nuts, raw or lightly toasted lime wedges feta cheese FOR THE DRESSING:

olive oil pomegranate molasses 1. Place the salad in small batches

on a large serving dish just before serving, and top with the lime wedges.

2. Pour some olive oil into a jar

and top it up with pomegranate molasses. The molasses is strong tasting, so adjust the amount according to your personal taste.

3. Just before serving, mix all the

ingredients together using salad servers and drizzle with the dressing.

“…Marjan liked to believe the old stories of Persian soothsayers, who held a different vision of the tart fruit’s purpose in life. She liked to remember that above all else, above all the unfortunate connotations of death and winter, the pomegranate was, and always would be, the fruit of hope. The flower of fertility, of new things and old seasons to be cradled.” ― Marsha Mehran, Pomegranate Soup

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IN SEASON T&F

“The purple butterflies fluttered about with gold dust on their wings, visiting each flower in turn; the little lizards crept out of the crevices of the wall, and lay basking in the white glare; and the pomegranates split and cracked with the heat, and showed their bleeding red hearts.”

Oscar Wilde, The Birthday of the Infanta

brunch platter Serves 3 to 4 YOU WILL NEED:

pomegranate arils plums rose grapes grapefruit segments blueberries cored apples chocolate granola nutty granola raw almonds cashew nuts honey 1. The honey I used is from

a close friend of mine who owns a house in Siena and has her own bees.

However, any honey will do. If you have time to plan ahead, soak the nuts for a few hours before serving them and this makes them more digestible.

2. You might like to also

serve Greek Yogurt and strong black coffee – the perfect accompaniment.

It’s also nice to include freshly squeezed fruit juice and herbal or black tea. For a heartier brunch, serve freshly made porridge.

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T&F FRESH

pomegranate & rosewater jellies I used a centrifugal juicer to make the fresh juice and used only arils to make sure the juice is not bitter. Serve the jelly cubes with strong black coffee as they are really sweet.

YOU WILL NEED:

600ml freshly pressed pomegranate juice 400g sugar 1 tablespoon rosewater 80g corn flour 80g water coconut oil for greasing 50g icing sugar 50g corn flour to serve 1. Line a 20x20 cm tin with foil

and lightly grease it with coconut oil. Whisk the water and corn flour together and set this aside.

2. Mix the pomegranate juice

and the sugar in a medium sauce pan and bring the mixture to the boil over a medium heat. Keep stirring until the sugar dissolves.

3. Once the mixture boils, quickly

whisk in the corn flour mix and, using a steady hand, keep cooking and whisking for 25 minutes.

4. Pour the mixture into the lined tray and let it cool. Once it’s cooled down, place it in the fridge for 2 hours or overnight to set.

5. Mix the corn flour and sugar together and sift to remove any lumps, and use a dredger to dust a chopping board with the sugar-flour mixture.

6. Turn out the jelly onto the board

and use the dredger to dust the jelly’s surface. Using a sharp knife, cut the jelly into cubes and roll them in the sugar-flour mixture.

7. Serve immediately or store in an airtight container in the fridge for up to 2 weeks.

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When the Phoenicians founded Carthage in what is now Tunisia, they introduced pomegranates. The Romans discovered the fruit when went to war with the Phoenicians, and brought it back to Italy.

Punica granatum, the scientific name for the pomegranate, references its roots in Carthage. The Latin “punica” refers to “tree of the Punic country” or “Carthage”.

FRESH T&F

walnut and cinnamon rolls with a pomegranate glaze Soft and sweetly scented with cinnamon, these buns are comforting and moreish on colder days. You can enjoy them warm or cold, but they’re extra-special when served fresh out of the oven drizzled with pomegranate glaze.

Makes 12 FOR THE DOUGH:

250ml milk, lukewarm 11g yeast • 30g sugar 1 teaspoon salt • 2 egg yolks 1 teaspoon ground cardamom 530g plain flour • 80g butter, soft FOR THE WALNUT AND CINNAMON FILLING:

130g butter, soft • 80g sugar 1 tablespoon cinnamon 200g walnuts, crushed FOR THE GLAZE:

6 tablespoons sifted icing sugar pomegranate juice 1. Place all the ingredients for the dough in a

large mixing bowl. If you are using an electric mixer, use the hook attachment and work for 10 minutes on low speed. If kneading by hand, knead the dough steadily for 10 minutes.

2. Cover the dough and set it aside until it doubles

in size. Knock it back and let it rest for 5 minutes.

Meanwhile, prepare the cinnamon butter for the filling.

3. Mix the sugar, cinnamon and soft butter

together until smooth, then mix in the walnuts. (I used an electric coffee grinder to pulse them into a crumbly consistency.)

4. Roll the dough out into a rectangle, spread it with the walnut butter, then roll it up and cut it into 12 equal pieces. Place these in a baking tray, cover them with a damp tea towel and let them prove for 20 minutes.

5. Bake the buns in a hot oven set on 190°C for

25-35 minutes or until a deep golden brown.

6. Just before the baking’s done, make the

pomegranate glaze. Sift the icing sugar into a large bowl and add enough pomegranate juice to make a thick, yet pourable glaze. Whisk this well to make sure the sugar dissolves. Pour the glaze over the buns when they are just out of the oven. Allow to set slightly before serving. The buns can be served warm or cold.

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T&F FRESH

winter fruit compôte with pomegranate & red wine This can be stored in the fridge for up to one week, but it tastes best when warm and freshly made.

YOU WILL NEED:

250ml fresh pomegranate juice 50ml red wine 300g red plums in quarters 200g sugar ½ teaspoon cinnamon 1 pinch of nutmeg 3 small apples 2 small pears an extra 3 plums, halved 1. Put the pomegranate juice,

wine, spices, sugar and the quartered plums into a mediumsized pan, set it on the heat and bring it to a simmer. Cook on medium heat for about 15 minutes.

2. Add the peeled and cut

fruit and simmer for another 15 to 20 minutes. Remove the pan from the heat and set it aside to cool down slightly.

3. Serve this warm with

freshly made pancakes, fruit, and Greek yoghurt.

Pomegranates are among the first fruit that were cultivated, in Asia Minor, along with grapevines and fig trees.

The pomegranate was a popular ingredient in royal kitchens but despite its regal appearance, topped with a crown, the fruit was not exclusive to royal courts. The Portuguese, for instance, often planted pomegranate trees in ports to provide a supply of fresh fruit to prevent scurvy.

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BEDS | MATTRESSES | PILLOWS & MORE

Triq L-Imdina, Zone 1, Central Business District, Birkirkara | T. 2546 4172 | malta@dorelan.it Triq L-Imġarr, Għajnsielem, Gozo | T. 2546 4152 | gozo@dorelan.it

T&F PROMOTION

OXFORD HOUSE

BLACK FRIDAY DEALS:

FURNISHING YOUR HOME WITH STYLE AND SAVINGS.

The holiday season is fast approaching and Oxford House couldn’t be more thrilled to kick off the festivities with a November full of exciting deals and discounts. The team has been working tirelessly to ensure that this November, customers can find the best offers on a wide range of home kitchen appliances making Black Friday a unique shopping experience.

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At Oxford House, quality isn’t just a promise; it’s a commitment! A commitment to deliver exceptional products and services solidifying a reputation that is synonymous with excellence.

A legacy of quality and style For decades, Oxford House has been a beacon of quality and style in the world of domestic appliances. The brand’s commitment to craftsmanship and design has made it a trusted choice for homeowners and interior designers alike.

The Black Friday Bonanza This November, Oxford House is rolling out a series of exclusive deals and discounts that promise to make your dream home a reality. Whether you are looking to upgrade your kitchen appliances adding a touch of elegance or simply looking to purchase the perfect Bosch gift for a loved one, Oxford House will have something special in store just for you.

PROMOTION T&F

WHY CHOOSE

OXFORD HOUSE THIS BLACK FRIDAY?

Quality Assurance: - A standout feature of Oxford House is the unwavering commitment to quality.

Representing leading brands such as Bosch and Neff assures customers what the company stands for.

Variety to Suit Every Budget: Newly designed package deals to accommodate a wide range of budgets, making it possible to meet different budget allocations.

Selection of Smart Appliances: A new and revolutionised way to interact with your home.

Expert Assistance: The knowledgeable and friendly staff is always ready to assist customers ensuring well informed decisions are taken.

Peace Of Mind: Enjoy the convenience of hasslefree, timely delivery for all Black Friday purchases.

Oxford House’s commitment to customer satisfaction extends beyond the showroom experience.

Mark your calendar, this Black Friday.

Visit Oxford House, your one-stop shop destination for extraordinary deals, finest cookware and cuttingedge technology.

Don’t miss out on these remarkable Black Friday deals. Visit Oxford House throughout November and make this holiday season unforgettable with the finest in home kitchen appliances.

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T&F INTERIORS

The interior designers took inspiration from nature, bringing in natural materials and abundant greenery. Polished wooden chairs from Renova bring in a touch of warmth and visual texture, complementing the bespoke wicker lampshades. Climate control

by Joseph Tabone creates a comfortable atmosphere, whatever the weather.

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INTERIORS T&F

Inspiring INDIA

A RESTAURANT INTERIOR INSPIRED BY FLORA, FAUNA, COLOUR AND CULTURAL DIVERSITY Interior design: DAAA Haus Photography: Diana Iskander

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T&F INTERIORS

“THE ELEMENT OF NATURE WAS SOMETHING THAT WE WANTED TO TRANSMIT IN OUR DESIGN”

I

ndia’s alluring diversity has long attracted travellers. Some seek spirituality and find it in Rishikesh, the pilgrim town situated at the confluence of the Chandrabhaga and Ganga rivers that has drawn Hindu pilgrims, sages and saints. Others are drawn to the majesty of the Himalayas and the adventure of trekking up Mount Everest to the highest peak in the world. Still others are drawn by the prospect of long train journeys through dramatically varied landscapes, by the spectacle and colour of the country’s grand festivals and monumental architecture.

It is an unlikely destination if you want to experience India without travelling, but over in Rabat, the capital of Gozo, there is an Indian restaurant serving traditional cuisine with a contemporary twist in an interior inspired by the subcontinent’s diversity.

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T&F INTERIORS

“T

he place was designed in such a way that from the moment you step your foot inside you will be transported into another dimension, forgetting that you are on an island in the middle of the Mediterranean Sea,” says Daniel Cassar, senior design manager at DAAA Haus and the lead designer on this project.

“We experienced India’s diversity first-hand throughout our visit there when we were planning the opening of DAAA Mumbai,” he adds. “Our client visited the country multiple times too. India is home to heterogeneous interpretations and representations of patterns, symbols and colours, which are associated with the emotions. This research was crucial for us to develop a better understanding of what India offers and to help us understand certain elements that we could bring together in the restaurant’s interior to create an authentic experience.”

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THE LOOK IS MAXIMALIST, A DESIGN PHILOSOPHY THAT IS BASED ON ABUNDANCE, MIXING PATTERNS AND SATURATED COLOURS WITH NUMEROUS ACCESSORIES.

T&F INTERIORS

A

principal source of inspiration was Goa, the former Portuguese colony on the southwestern coast of India. Historically the main anchorage for Portuguese armadas arriving in India, it is now better known among travellers as a holiday destination, famed for its white sandy beaches and its flora and fauna. “The element of nature was something that we wanted to transmit in our design,” Daniel Cassar says. “We wanted to bring a unique approach to an internal space, transforming the inside into an outdoor one. This is an elegant, contemporary, and colourful restaurant that represents the richly diverse cultures of such a beautiful country.”

INDIA IS HOME TO HETEROGENEOUS INTERPRETATIONS AND REPRESENTATIONS OF PATTERNS, SYMBOLS AND COLOURS, WHICH ARE ASSOCIATED WITH THE EMOTIONS.

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San Andrea Court, Shop C Fountain Street Fontana FNT9028 Gozo Malta

Tel. +356 21554658 Mob +356 99822677 / +356 99552574 Email: sales@tabonejoseph.com.mt Web: www.tabonejoseph.com.mt

T&F INTERIORS

T

he look is maximalist, a design philosophy that is based on abundance, mixing patterns and saturated colours with numerous accessories. An underlying design theme was important to give the project a purpose and to create a cohesive design: “The main colour is green, which symbolises nature and therefore is a manifestation of deity, an important role in India’s religion. It perfectly complements our idea of bringing nature into the design.”

The hanging garden at the centre of the restaurant provides a focal point, visually defining the open space into three zones.

The angularity of the space is softened by the curves of the bespoke pendant lampshades, the chair backrests, and the customised upholstered seating by Carefree Sofas and Mattresses. The feeling of nature brought indoors is enhanced by the botanical print Graham and Brown wallpaper and the Seletti Monkey Lamp supplied by OK Home.

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INTERIORS T&F

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T&F INTERIORS

T

he main eye-catching feature is the hanging green forest that features in the middle of the space, surrounded by light fittings created by artisans in Gozo specially for this project. The wicker material with its natural sand colour was chosen to represent the sandy beaches of Goa. Its texture and colour, combined with the hanging artificial plants, create a centrepiece that helps to visually separate the space into three defined zones.

“We used botanical wallpaper which works perfectly with the theme of nature,” says Daniel Cassar. “It is a foil for the bespoke library installed on the right side of the restaurant. We selected items for decoration which enhance the maximalist style that we had in mind.”

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T&F QUICK MEALS

Crunchy, Spicy Sweet & Savoury

Health benefits aside, “eating the rainbow” is pleasing to the eye. Serve up salads and crostini when you’re short of time but crave colour and flavour.

Photography: Corinne Vella

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QUICK MEALS T&F

Spiced green cauliflower Serves 2-3 YOU WILL NEED:

1 small green cauliflower extra-virgin olive oil 1 small bunch fresh coriander 1 teaspoon ground turmeric ½ teaspoon ground cumin ¼ teaspoon ground coriander seeds ¼ teaspoon ground ginger 1 small clove of garlic ½ teaspoon black pepper corns 1 teaspoon sea salt flakes

1. Peel the garlic clove and use a

garlic press to extract the juice into a mixing bowl. Alternatively, use a sharp knife to chop it very finely and then add it to the bowl.

2. Crush the peppercorns with

a pestle and mortar. Add the salt flakes and crush them lightly.

Add the mixture to the bowl and stir in the other spices.

3. Remove all the leaves from the

cauliflower and trim the stem. Wash the cauliflower thoroughly and shake off the excess water. Use a large knife to cut the whole cauliflower into slices around half a centimeter thick.

4. Set a grill pan on the heat and let it warm up. Then brush it lightly with olive oil. Meanwhile, brush the cut sides of the cauliflower with extra-virgin olive oil and rub the spice mix onto both surfaces of each slice. Grill the spiced cauliflower for 2 minutes on each side, then rotate the slices and grill them for 2 minutes on each side again.

5. Transfer the grilled cauliflower slices to another pan set on a medium heat. Cover the pan and let it cook for 4 minutes. Then, turn over the cauliflower slices and let them cook until firm but tender (roughly another 4 minutes).

6. Serve immediately, sprinkled with

chopped fresh coriander leaves and drizzled with extra-virgin olive oil.

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T&F QUICK MEALS

Coral, kale and celery salad Serves 4 YOU WILL NEED:

1 head green coral lettuce (Lollo Biondo) 1 small bunch fresh kale leaves 1 celery heart 4 tablespoons chopped roasted hazelnuts lightly crushed sea salt flakes crushed black pepper corns 1 ½ teaspoons whole grain mustard 2 tablespoons cider vinegar 5 tablespoons extra-virgin olive oil 3 tablespoons capers

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1. Separate the lettuce leaves

from the stem. Wash the lettuce and kale leaves thoroughly and let them drain well.

2. Meanwhile, heat 1 tablespoon

of olive oil in a small flat pan.

Add the capers and stir them while they cook for 2 minutes.

Add the chopped hazelnuts and cook, stirring, for another minute longer. Transfer the mixture to a plate and set it aside to cool.

3. Put the lettuce leaves into a large

salad bowl, using your hands to cut up the larger ones. Remove the ribs and stems from the kale leaves and use a knife to shred them and add them to the bowl. Cut the pale centre leaves and stalks out of the celery heart and chop them roughly. Add these to the bowl and toss the leaves together.

4. Whisk the cider vinegar with 4 tablespoons of olive oil, then add the mustard, crushed salt, and pepper corns and whisk again. Drizzle the dressing over the salad and toss it well. Set the bowl aside for 10 minutes.

Just before serving, top the salad with the caper and hazelnut mixture.

QUICK MEALS T&F

Roast squash and baby spinach salad

Serves 2 YOU WILL NEED:

1 small squash 150g baby spinach leaves, washed and patted dry arils of 1 pomegranate 4 tablespoons pumpkin seeds 2 tablespoons chia seeds 6 tablespoons wild thyme honey 7 tablespoons extra-virgin olive oil Finely ground sea salt freshly ground black pepper 400ml white balsamic vinegar 1. Pour the vinegar into a small pan

and let it simmer on the stove top heat until it reduces and becomes syrupy. Set it aside to cool down.

2. Preheat the oven to 200°C.

Meanwhile, peel the squash and chop it into chunks. Toss the squash with 3 tablespoons of olive oil and a pinch of salt and pepper and spread out the chunks on a baking tray lightly brushed with olive oil. Roast in the preheated oven until tender (around 20 minutes), stirring 3-4 times while to ensure they are evenly cooked.

Remove the tray from the oven.

Transfer the squash to a heatproof dish and set it aside until the squash cools down completely.

3. Turn the oven heat down to

160°C. Stir the pumpkin and chia seeds together with 2 tablespoons of honey, 1 tablespoon of olive oil, and a pinch of salt and pepper. Make sure all the seeds are well coated. Spread them out on a baking tray lined with non-stick paper and roast in the oven for around 12 minutes, stirring occasionally to ensure they cook evenly and do not burn. Remove the tray from the oven and transfer the seeds to a heatproof dish to cool.

4. Assemble the salad just before serving. Pile individual serving plates with baby spinach leaves and top with the roast squash.

Scatter with pomegranate arils and the honey-roasted seeds.

Whisk the remaining olive oil and honey with 2-3 tablespoons of the vinegar reduction, add a pinch of salt and pepper and drizzle the dressing over the salad.

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T&F QUICK MEALS

Roast rosé grape burrata crostini Chestnut honey has a smoky, bitter-sweet taste. You can substitute it with other types of honey, but the final flavour will be very different.

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YOU WILL NEED:

1 large bunch of rosé grapes 2 portions buffalo burrata, at room temperature 4 tablespoons chestnut honey 1 long sourdough loaf extra-virgin olive oil 1. Wash the grapes thoroughly leaving them on the stem, then break off

smaller bunches. Place them in a lightly oiled oven dish in a single layer and drizzle them with the chestnut honey. Roast in a medium oven until the grapes wrinkle and the honey starts to caramelise (around 15 minutes).

2. A few minutes before the grapes are done, cut the sourdough

loaf diagonally across into thick slices. Brush them lightly with olive oil and toast them till golden brown.

3. While the toast is still warm, spread the slices with a thick

layer of burrata and top with a small bunch of roasted grapes.

Drizzle with more chestnut honey and serve at once.

QUICK MEALS T&F

Honeyed figs with halloumi cheese and thyme Serve these with thick slices of fresh, warm sourdough bread.

Serves 3-4

YOU WILL NEED:

12 purple figs halloumi cheese 4 tablespoons wild thyme honey sprigs of fresh thyme leaves

1. Wash and dry the figs. Slice them twice from stem

to end, so that they’re quartered but still joined at the bottom. Place them in a lightly oiled ovenproof dish.

2. Cut the halloumi cheese into small cubes. Open

the figs slightly and place a cube of halloumi in each one. Drizzle with honey and add a sprig of thyme.

3. Roast the filled figs in a medium oven

until the honey starts to caramelise. Serve immediately topped with more fresh thyme.

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T&F QUICK MEALS

Carrot, plum and coriander salad Serves 2 YOU WILL NEED

1 large yellow carrot 1 large blue carrot 1 large orange carrot 4 cherry plums 1 small bunch fresh coriander extra-virgin olive oil 2 teaspoons fresh lemon juice crushed black pepper ground sea salt

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1. Wash the coriander and pick off the

leaves. Lightly crush the stems and put them in a 1/3 cupful of olive oil.

2. Using a vegetable peeler,

remove the outer layer of the carrots and discard it. Then, using light pressure, scrape the carrots into long thin ribbons.

3. Wash the plums and wipe them

dry. Cut them in half and remove the stone then slice them thinly.

4. Remove the coriander stems from the olive oil and discard them.

Whisk the lemon juice into the oil and season it with salt and pepper.

5. Put the carrot ribbons into a serving bowl and add the plum slices. Pour in the dressing and toss well. Sprinkle with chopped coriander leaves and serve at once.

Exclusively distributed by A.M.Mangion Ltd, T: 23976000

T&F INTERIORS

The unusual combination of deep blue, white, salmon pink and beige forms a pleasing base palette that is applied throughout the interior. The dark tone of the paint by Sigma creates an interesting effect, visually extending the space.

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INTERIORS T&F

INTO THE BLUE A clever use of colour, lighting, and reconfiguration has brought a modest interior back to life Interior design: studio NICHE by Martina Fenech Adami Photography: Ramon Portelli

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T&F INTERIORS

W

hen a young couple set out to revamp a rental flat as their new home, they knew what they didn’t want. The accumulation of old furniture had to go, the kitchen needed to be pulled out of the cramped and dark room towards the back, and the invasiveness of visitors walking through the front door straight into the living space had to end.

The flat is in a 1960s building, filled over time with furniture accumulated from other households. The new owners wanted to create a home with a fresh, youthful feel, one which is welcoming for gatherings of family and friends but also a soothing haven at the end of a stressful working day.

“In our early project briefings, we working out what they wanted and didn’t want,” says Martina Fenech Adami of studio NICHE. “The couple like to cook and entertain, for instance, so they wanted to connect the kitchen with the living space. We started off by reconfiguring the internal layout.”

The reimagined layout integrated the kitchen with the social space and hived off part of the area near the front door behind a partition, providing a feeling of privacy while allowing a glimpse of the living space beyond the archway.

The deep tone creates an illusion of space as the walls and ceiling visually recede.

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ONLINE & IN-STORE ALL MONTH LONG

the world of lighting awaits...

ESS Ltd., Triq San Gwakkin, Zone 4, Central Business District, Birkirkara info@ess.com.mt | 2125 5777 | www.ess.com.mt

T&F INTERIORS

“T

he most important thing was creating communication between the kitchen and living area,” Martina says. “We rotated the sofa so that it’s inward looking and faces the kitchen. We tackled the problem of where to put the TV by elevating it on a pole towards the corner of the room, which hides the wiring. It’s a technique often used in hotels to avoid taking up a whole wall just for a TV. There’s a nice flow between the spaces now and it works very well.” The arrangement created space for a kitchen island and freed up a wall which has been dressed up with aesthetic detail The ceilings are the minimum standard height 2.6 metres and the rooms are a series of cubes so, to instil a feeling of depth and height, the ceilings and the main walls have been painted a dark blue. “The deep tone creates an illusion of space as the walls and ceiling visually recede,” Martina says. “We teamed this with a clean white finish on the other walls and light, warm parquet floor throughout.

That was a massive game changer as it really warmed up the spaces, creating a nice base palette.”

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Mounting the TV ona pole freed up the wall space and allowed the reorientation of the seating area. Moulding was applied to the white walls to add aesthetic detail, creating a panelled effect.

T&F INTERIORS

T

he couple wanted to use neutral tones but also wanted touches of colour. Martina helped them pick out a salmon pink granite which stands out against the deep blue walls, its speckles picking up the same dark note. “They wanted a durable material for their kitchen, since they enjoy cooking and don’t want to worry about damaging sensitive materials but still have an eye for quality,” Martina says.

“We created an insert of the salmon pink granite in the centre of the back unit. The kitchen island echoes the colour, but with a cleaner finish. For its surface, we used a synthetic stone.

Everyone is veering towards this type of material. It’s cost effective and much easier to maintain than natural materials. In essence, it’s a large format tile, which is functional and durable.”

The clean, solid lines of the kitchen island respect the proportions of the space. It can be read as an extrusion of the colour insert at the back of the kitchen, almost as if it had been extracted as a block from the wall itself. The kitchen cabinets finished in lacquer mask the awkward lines of the room. The back wall is skewed but the cabinet fronts are lined up to hide that defect, enhancing the overall clean, smooth, seamless, and minimal look.

“The open space in front of the island is a bit limited,” Martina points out. “But by changing the orientation of the sofa, we could fit in a bigger one, which was another win of reconfiguring the layout.”

The building originally had two archways: one to the kitchen and another to the dining room. “It looked a bit cold and had less natural light,” Martina says. “We opened up the arch and created a walkway from the dining room to the kitchen so that there’s circulation all the way round.

This arrangement solves the client’s problem of the living space being too exposed. We added a third arch emulating what existed in the building structure, to create a passageway near the front door.”

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The kitchen island is designed to look like it was carved out of the kitchen back wall as a solid block. The colour of its smooth and durable synthetic stone complements the natural granite set into the back wall.

Both materials were supplied

by Rabat Marbles. Recessed lights from Elektra illuminate the kitchen work area.

INTERIORS T&F

For its surface, we used a synthetic stone. Everyone is veering towards this type of material.

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T

he new set up is more balanced socially – it’s open to circulation and feels lighter, but still offers a cosy atmosphere for dining. The deep blue, white, salmon pink and beige are used throughout for a holistic look. In the dining room, a bespoke library in the same dark tone adds depth and character to the space. The dining table is also bespoke, bringing in a note of salmon pink. It is designed with playful textures in the wooden base and has a smooth lacquered finish.

The living space enjoys natural light through a window overlooking a shaft. Wall to wall curtaining diffuses the light, creating a softly lit atmosphere throughout the entire space. Architectural lighting integrated into the curtain pelmet enhances the effect of natural light. In the library, recessed fittings create a soft light gradient that flows vertically through the unit. The pendant lamp that hangs over the dining table is a simple cylindrical shape, casting a bright glow in the centre that lets the dark wall recede further.

The library in the dining room is lacquered in the same dark tone as the ceiling and kitchen back wall and cabinetry, providing continuity through both spaces. Recessed profile lights supplied by Elektra enhance the colour and depth of the bespoke piece.

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T&F INTERIORS

Cylindrical pendant lights and wardrobe handles and curved side tables continue the play on geometric shapes. Recessed fittings light up the walk-in wardrobe area. All lighting throughout was supplied by Elektra.

T

he colour scheme of the apartment flows all the way into the bedrooms, the warm parquet flooring providing continuity against the backdrop of ornamental moulding on the backwall of the main bedroom. Here, too, the detailing continues with a play on geometry: rounded bedside tables, with a granite surface echoing the material used in the open plan kitchen and living space, slim cylindrical handles on the walk-in wardrobe doors, and architectural light fittings – shapes that play on the geometrical theme of the archways.

“This was a fun project,” Martina says. “My clients are young and adventurous. We’d discussed using a Scandinavian style at first, but the dark blue and white made it all fun and playful without being too intimidating.

The fact that we used a bold colour with the ceiling really sets it apart. The couple felt they needed a restful place that’s also sociable. I’m happy that we achieved it through the design. It feels special. If the client is happy with the space and the way they’re living, then it works.”

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The couple felt they needed a restful place that’s also sociable.

I’m happy that we achieved it through the design.

T&F TRADITION

“THE CLUB,

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TRADITION T&F

REBORN” In its 171-year history, the Casino Maltese has moved around, been bombed out and rebuilt. Its recent makeover restored some of the prewar detailing and injected new life and colour into the traditional interior.

Interior design: Michele Tufigno, Studio Tufigno Styling assistants: Andrew Inguanez, Jesmond Micallef Photography: Sean Mallia

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The idea was not to take everything back to 1910 but to respect the history and the evolution of the club, bringing in elements of contemporary comfort.

M

ichele Tufigno clearly remembers his first time at Casino Maltese. When looking at the staircase and the massive chandeliers in the ballroom, he fell in love with the building.

“It became a fantasy of mine, thinking how beautiful it could be if we brought it back to life,” he says. He was all of 10 years old at the time. Then he became a lawyer, and the fantasy remained just that. But when he decided to change profession, the club’s then secretary, Paul Borg Olivier, asked him to help the club freshen up its President’s Room.

Michele’s design method is to let the building and its history dictate the design decisions, which made for a very palatable project proposal. “That initial one room generated so much positive feedback from members, that we then moved on to a second room, then a third room, then a fourth,” he says. “The project kept going for a good two and a half years and I’ll be desiging a new library on the ground floor to be opened in 2024.”

They started with a blank canvas because most of the club rooms were not in use any more. The budget was very conservative, which inspired Michele to be very creative in terms of sourcing. “We decided to transform the President’s Room into a winter lounge. Joinwell donated some fabrics and their design informed the interior design choices,” he says. It was during the Covid pandemic, so the club was closed at the time. Michele and the club staff would meet every day, the waiters helping out with repainting and woodwork and bringing in coffee and sandwiches. “I’m extremely fond of all the staff at the club,” he says. “They were fundamental to this project.”

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T&F TRADITION

“M

any people don’t know that the Casino is a 1950s rebuild. The whole front part, all the public rooms, was destroyed when the palace was bombed in wartime.

When it was rebuilt, the original interiors and a lot of the detailing was lost. But some furniture survived so we made use of that and augmented what the club had.”

They researched photographs from the pre-war period to find out about the original detail and interiors. “At times, I actually peeled paint off the wall trying to find the oldest colour used, which would have been in the 1950s,” Michele says. The floors needed replacing because there was worn out linoleum and broken tiles which had been covered up during the post-war period. Herringbone parquet was installed in the President’s Room, to match the parquet in the adjacent ballroom.

The idea was to evoke the spirit of an English club while keeping in mind the needs of today’s community and that the club is in the Mediterranean. “The club now has female members so the interior has to be balanced between masculine and feminine. It’s not just a mausoleum for Edwardian old men,” Michele says. “My approach was a bit softer, reinterpreting the style of an English club, still evoking the traditional colours of green and burgundy but using some softer tones – orange instead of red – and not using much leather because it gets very sticky in the summer.”

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The courtyard has been refreshed with furniture and with plants and terracotta urns from Impruneta, near Florence

“My approach was a bit softer, reinterpreting the style of an English club, still evoking the traditional colours of green and burgundy but using some softer tones”

T&F TRADITION

S

ourcing the right furniture and fittings was one of the biggest challenges, particularly doing it within the budget: “The floor space in the President’s Room is 150 square metres, so you don’t need just one sofa, you need more, and you need eight armchairs, ten tables, and eight floor lamps.” To source light fixtures for the dining room, Michele flew to Venice to visit Murano, picking out a design which evoked the style of the ballroom chandeliers.

The hardware came from England, again evoking the Edwardian detailing captured in the pre-war photographs, as did the lamps and all the occasional furniture.

Most of the furniture had to be brought in from England, many of the fabrics came from Istanbul, the glass and all the

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Above: The herringbone parquet in the club’s ballroom inspired the choice of flooring for the refurbishment of the President’s Room.

TRADITION T&F

“I actually peeled paint off the wall trying to find the oldest colour used, which would have been in the 1950s.”

Above centre: The glass chandelier in the dining room echoes the style of the ballroom chandelier. It was sourced from Murano in Venice and was assembled and installed on site

by MM Chandelier Restorations.

lights from Venice, the terracotta urns in the courtyard from Impruneta near Florence and the linen from Lithuania. “In my head the project was called ‘the club, reborn’,” Michele says. “I was here at the Casino every day, the club staff and I polishing chairs while deliveries arrived from all over the world. We had so many brilliant craftsmen, carpenters, upholsterers. The chandelier guys were fantastic. MM Chandelier Restorations put together all the chandeliers and all the wall lights from Murano. They were really, really good.”

This project was all about injecting life, softness and soul back into a beautiful building with a venerable history.

Every space had its own challenges and approach. The ground floor has a more Art Deco look because the original

Art Deco furniture there had survived, respecting the fact that the building was brought back to life in 1953 when art deco was still very popular in Malta. The idea was not to take everything back to 1910 but to respect the history and the evolution of the club, bringing in elements of contemporary comfort.

“The sofas are quite comfortable, and there are touches of Ikat and velvet. I love using velvet and colour,” Michele says. “Maltese interiors are historically very colourful, so I wanted to bring colour back to the club, as I do in every project really. It’s not a matter of period, it’s a matter of quality and craftsmanship, so there’s the classic Murano chandelier and then the art deco Murano.

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“I was here at the Casino every day, the club staff and I polishing chairs while deliveries arrived from all over the world.”

“A

t 171 years old, the club is an institution, and change is never easy in an institution, but most of the things we did were met with near universal approval. It was interesting to see the reactions of the staff who are here every day, saying things like, ‘It’s looking so lovely, and the plants are so beautiful’. To me, it was very important that the staff and members who are here every day could see the change happen gradually. They’d pop in and see how things were coming along and if they had guests they’d bring them into the bar while we were polishing the woodwork and I could explain what was going on. That provided me with a lot of satisfaction.

“The committee was incredibly supportive. My spending was relatively conservative, and, as I like to say, we served champagne on a lemonade budget. Sometimes, though, champagne has to be paid for on a champagne 78

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budget, so that’s going to be the library now. It’s good to be held accountable because ultimately this club is funded by its members and as a member myself I feel it is the only way to go about it. It’s as it should be. I would have expected the same had it not been me redoing the interior.”

The club will never be completely done, Michele feels. It is a large building and the areas which don’t need redecoration need restoration. He thinks that it will keep growing and evolving, catering to the members’ needs as they change and evolve. “The idea is for it to never be done, so it can never be crystallised in a moment in time and will stay alive. It is such a big building that when you’re done painting the last room, the first will need repainting.

In fact, we’re already looking at that. Once the President’s Room is painted green, which is the colour it should be, then the final result will look completely different. But that will happen when it happens.”

Above left & top centre: The bar area on the ground floor is decorated in Art Deco style, in keeping with the Casino Maltese’s original Art Deco furniture that had survived. Wallmounted Art Deco style glass lamps, sourced from Murano in Venice and installed

by MM Chandelier Restorations, complement the onyxfronted bar counter.

TRADITION T&F

Above & right: The President’s Room on the upper floor has been refurbished as a winter lounge evoking the classical English club style but with softer touches. A 19th-century bench in panelled wood topped by Calacatta Viola supplied by R Lautier The Natural Stone Workshop, serves as a bar.

The relaunch of the club early last summer was the moment of truth: “After all that hard work on a very tight schedule, when the club staff and I were literally gluing panels and putting tables together in the morning because the marble had just been delivered and I was losing my mind slightly, the reaction was incredible. It was so beautiful to see the courtyard and the bar full of people with a jazz band and everyone having fun. I was incredibly pleased. It was so nice to see all that hard work come to fruition. My aim had been reached. It was a success and I was very happy, I have to say. I was incredibly tense before it happened, obviously, but I was relieved and absolutely thrilled at the reaction, and even the sceptics were absolutely convinced after that night.

“As you can tell, with me this project is very emotional. I tend to fall in love with certain buildings. It doesn’t happen on every project, but some buildings are easier to fall in love with and the Casino Maltese is one of them.”

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T&F TRENDS

NEW Haier Water Heaters. Plug & Play aimed at making hot water consumption more than 40% more efficient. (Image features Haier TF7 available in 50 & 80ltr.) Large selection available from Satariano, Msida Valley Road, Birkirkara. Tel 2149 2149.

Easy System by Novamobili. Impressively versatile, impressively modular, Easy System by Novamobili can be customised to include floor benches, clothes racks, mirrors, open shelving, and desks too. Available in a range of finishes too. Satariano, Msida Valley Road, Birkirkara. Tel. 2149 2149.

Slamp - Tulip. Tulip decorates spaces with hand-moulded, one-of-a-kind blossoms. The flowers are suspended from brushed brass stems by almost invisible cables, which are prepositioned at specific angles to create natural morphology.

Depending on personal preferences and available space, plug-and-play configurations of 7 or 14 flowers cascading from a single brushed brass ceiling rose or free-standing bundles of 14 flowers can be installed. Available at ESS in Mriehel.

NOUS AND THE SEMOLINA PILCHARD Breton’s writings about the “crisis of the object”, in which an object is transformed into an extension of the subjective self, find their parallel in the “observer effect” contemplated in quantum physics.

Nobel prize-winning physicist Sir Roger Penrose called the diagram of the impossible triangle that has featured in M.C. Esher’s works as “impossibility in its purest form”. Some of my recent works are inspired by the double slit experiment, which is central to quantum physics. They explore the idea that the wave-particle duality reflects the physical and spiritual dimensions of human existence.

Although my understanding of physics is limited to a lifetime of reading Marvel comics, I have always harboured an overwhelming curiosity and interest in the interconnections between modern physics, consciousness and spirituality. Art, in all its manifestations, is the ultimate human experience that unites these ideas, without the pretentiousness of offering “ultimate solutions”. The artist thus frequently sides with Voltaire’s inclination to prefer the unpleasantness of doubt over the absurdity of certainty.

Art addresses existential questions with humility and the acceptance that there may not necessarily be an explanation for everything. Neither all the particle colliders, nor the most sophisticated telescopes, most esoteric mathematical formulae or the most accomplished neuroscientists can ever explain the glorious mystery of why the Semolina Pilchard climbed the Eiffel Tower. n

continued from page 25

A Gathering of Likeminded Souls

Angst

The Christmas issue will be out in December 2023 with The Malta Independent on Sunday.

For advertising, contact Sean Ellul on +356 7921 0705 • sellul@independent.com.mt

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