Taste & Flair July 2020

ISSUE 130 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY

JULY 2020

Feed your imagination FOOD 路 DRINK 路 ENTERTAINING 路 INTERIORS 路 ARCHITECTURE

25% o on all living room furniture July only

Joinwell Mill Street, Qormi +356 2278 2000 info@joinwell.com.mt www.joinwell.com.mt

T&F EDITORIAL

Welcome

JULY 2020

"Prawn Cocktail", by Michael Diacono.

Photo by Brian Grech. See feature starting on page 30.

ISSUE 130 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY

Feed your imagination FOOD · DRINK · ENTERTAINING · INTERIORS · ARCHITECTURE

I

n the months when we were (officially) confined indoors, farmers were out in the fields, hard at work raising this year’s crops. The markets are now flooded with an abundance of fresh produce, much of it going for very little. Pick up a crate of fresh herbs, fruit, and vegetables, and dip into the pages of our latest issue for inspiration. Michael Diacono, Ryan Vella, and Edward Diacono redefine classic dishes, Amy Mallia dips into the spice cupboard for ice cream flavour, Claire Borg whips up a medley of moreish recipes, Mandy Mallia bottles up some of the last of the season’s strawberries, and Andrew Azzopardi advises on what to store in your wine-fridge for the summer. For scorching days and sweltering summer evenings, pour yourself one of our chilled drinks and flick through to our gardening and design pages where Megan Mallia writes about an unusual flower not often seen in Maltese gardens and we feature Mediterranean island homes.

We’ll be back in August with another fabulous issue of Taste&Flair.

Corinne

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 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

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

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T&F CONTENTS

p30

CONTENTS 14

Brunchtime An abundance of fresh fruit

17

Refreshers Cold fixes for hot weather

26

p72

p44

44

Black and white Pasta with prawns

48

Chilling out Andrew Azzopardi on summer wines

51

Saffron and cardamon Amy Mallia’s luscious ice cream

Sweet nostalgia Bite into Claire Borg’s moreish donuts

30

54

Fresh flavours Michael Diacono, Ryan Vella, and Edward Diacono rethink classic dishes

Sweet summer strawberries Mandy Mallia stores up a taste of summer

58

Roca Llisa A contemporary take on a classic Mediterranean villa

72

Home on the hill A 19th century Mediterranean island retreat

p54 8

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80

Fleurs d’artichaut Megan Mallia on a showstopping bloom

Also AvAilAble At

Gio. Batta Delia ESTABLISHED 1901

MOB: 9989 6286 FACEBOOK GIO. BATTA DELIA 1901

T&F FRESH

PASTA WITH TOMATO AND CASHEW NUTS

A light, easy and original dish packed with nutrients that you can rustle up in a few minutes.

serves 4

YOU WILL NEED

400g penne 300g purĂŠed fresh tomato 2 spoons of extra-virgin olive oil 1 spoons of Borges Essences in Garlic Olive Oil 100g cashew nuts 8 fresh basil leaves

1. Boil the pasta.

2. Mix purĂŠed fresh tomato, cashew nuts and basil leaves in a bowl and add salt and pepper to taste (also add a pinch of sugar to cut the acidity of the tomatoes, if necessary).

3. Warm extra-virgin olive oil in a saucepan. Add the tomato mixture and cook over a low heat for 15 minutes. Add Garlic Essences Olive Oil and stir.

4. Mix the sauce with pasta and top with a sprinkling of Parmesan cheese and basil leaves for a dash of colour and flavour.

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T&F PROMOTION

A Seafront Secret Garden

Ever want to get away from urban life and chill out with a cocktail without having to drive across the island? Experience Broadside Terrace, an alfresco oasis in the heart of St Julian’s.

I

t’s a new season and there’s no better way to celebrate than to round up friends and meet up for a couple of drinks, or perhaps dress up and go on that date night you’ve been promising yourselves the last couple of months – but where to go?

With so many options already available, sometimes making up your mind is hard, but Broadside Terrace is a welcome and refreshing surprise waiting to be discovered.

Located at the Corinthia St George’s Bay, this trendy restaurant and lounge bar is perched on a gorgeously landscaped terrace that directly faces the open sea, with the iconic Dragonara casino right across.

Broadside Terrace gives you a chance to escape the ordinary and step into a tranquil environment while the day ends. Enjoy the fresh evening breeze, and stunning sea views from your front row seat, as the skies turn from stark blue to vibrant pink before

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PROMOTION T&F

welcoming the evening. With three hours of free parking included, it’s hassle free and easy to park and there’s no rush to leave.

If the day calls for sundowners, then you’ll be pleased to discover the art of mixology, with a number of signature cocktails created by Broadside Terrace’s in-house alchemists.

Signature refreshing drinks include ‘Not for Everyone’ - a blend of Hendrick’s Gin, Pimm’s, peppermint liqueur, fresh lemon, rose bitters and a splash of tonic water; as well as the ‘Persian Passion’ made up with Belvedere vodka, elderflower liqueur, pumpkin purée, fresh lemon juice, orange juice and grenadine.

After drinks, dinnertime with a lovely table overlooking the sea is a perfect continuation for an evening out. The menu at Broadside Terrace is focused on fresh ingredients, cooked while you wait on an open-air woodchip grill. Whether meat or seafood, or a bit of both, the menu is assorted and delightful and comes

with a couple of vegetarian options to ensure everyone’s taken care of.

A meze platter is also served on a complimentary basis with every main course, with nibbles to enjoy together. This includes a selection of four Mediterranean mezes served with chili oil and freshly baked tandoori bread.

Suggestions from the chef for main courses include the fish and shellfish mixed grill and the meat mixed grill to share. This sumptuous feast includes a delicious selection of fresh grilled fish and seafood, along with an international grilled meat medley and other specialities.

Add a crisp bottle of wine and a plate of warm imqaret served with vanilla ice cream to the evening and you’ll find yourself wondering why you’ve never been here before, and when you’ll next drop by. It really is that good. n

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T&F QUICK MEALS

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QUICK MEALS T&F

BRUNCHTIME A platter of the best of nature’s produce and home-made granola is the perfect start to a lazy summer holiday. Photos and recipe: Claire Borg

Not many of us will be travelling for our summer holidays this year. But we will still take time away from our usual routines, even if it is just to stay home or take a weekend in Gozo, at a friend’s home, summer house or on a boat. Sleeping in, and eating late, is right at the top of my agenda, so brunch is the perfect meal for lazy summer days. Bright fresh summer fruits, good quality yoghurt, nuts and a home-made granola are not only beautiful to look at, they’re packed with goodness. The granola pictured here is home-made. You can mix and match fruits and nuts according to personal taste.

Home-made granola Makes about 1 kg This is a version of granola that I particularly like. I never add the dried fruit before toasting, as it tends to shrivel up and harden.

You can use agave syrup or honey as an alternative to maple syrup. Keep an eye on the granola as it bakes, as not all ovens are alike.

Once it’s done, the granola should be a light golden colour, and not too toasted.

YOU WILL NEED

500g rolled oats 10g sea salt 80ml maple syrup 80ml coconut oil 80g chia seeds 50 ml water 100g whole raw almonds 100g crushed raw hazelnuts or pecan nuts 50g toasted flaked coconut 100g dried cranberries 100g sultanas

1. Soak the chia seeds in the water and set aside for ten minutes until they gel up.

2. In a large bowl, mix the oats, salt, nuts, seeds, coconut oil and maple syrup. Stir them well, then add the chia seeds and mix well again.

3. Spread the mixture onto a baking tray, and bake for 15 minutes at 170°C, then stir the mixture, pat it down and let it bake for another 10 minutes.

4. Take out of the oven and stand till totally cooled. Add the dried fruit and toasted coconut, then store the granola in airtight containers.

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COOL DOWN T&F

Light

Refreshment

Cold salad and chilled drinks for summer nights, made with garden herbs and flowers, and fresh, locally-grown fruit.

Photography: Corinne Vella

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T&F COOL DOWN

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COOL DOWN T&F

YOU WILL NEED

2 slices watermelon, well chilled 60g feta cheese ½ handful whole parsley leaves ½ handful whole mint leaves extra-virgin olive oil a few drops of lemon juice TO GARNISH

mint flowers

Herb and watermelon salad Serve this as a light snack or starter.

Serves 2 Preparation: 15 minutes

1. Remove the watermelon rind and use

a small fork to remove the seeds. Chop each slice into small triangles and divide the melon evenly between two bowls.

2. Cut the feta cheese into small cubes and crumble them over the watermelon.

3. Wash the parsley and mint leaves and dab them dry with kitchen paper.

Scatter the leaves evenly over the salad.

4. Drizzle a little bit of olive oil over the crumbled cheese and sprinkle each salad with a few drops of lemon juice.

5. Serve immediately, garnished

with mint flowers and with extra dressing on the side.

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T&F COOL DOWN

Lavender lemonade Flowers from a florist may have been chemically treated to keep them looking fresh. Instead, use freshly cut garden flowers that have not been sprayed with pesticide

Makes about 4 glasses Preparation: 15 minutes, plus chilling time

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COOL DOWN T&F

YOU WILL NEED

1 handful fresh lavender flowers 150g granulated sugar 300ml freshly squeezed lemon juice 600ml water

1. Cut the lavender flower heads off the

stems and rub them into the sugar.

2. Bring 400ml water to the boil in a small pan. Turn it down to a simmer, add the lavender sugar and stir it over a gentle heat until the sugar dissolves complete. Remove the pan from the heat, cover it and set it aside to infuse for at least an hour.

3. Now, stir in the lemon juice and add another 200ml of cold water. Use a small spoon to taste the mixture and adjust for sweetness/tartness by adding more sugar or lemon juice.

Chill the lemonade until needed.

4. Serve this with ice and garnished with lavender flowers.

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T&F COOL DOWN

Watermelon, lime and mint basil Mint basil has an unusual taste that’s not quite minty, nor sweet like Genovese basil. If you can’t find any, use mint instead.

Serves 2 Preparation: 20 minutes, plus chilling time YOU WILL NEED

1 medium-sized watermelon 2 handfuls mint basil leaves juice of 2 limes 2 lime slices

1. Slice up the watermelon,

remove the rind and seeds, roughly chop the fruit into a jug and blend it thoroughly.

2. Strain the liquid into a jug and use a spoon to press out as much juice as possible.

Put about a third of the juice into a bowl and set it in the freezer for a few hours.

Store the jug in the fridge.

3. Every hour or so, take the bowl out of the freezer and use a fork to break up the iced juice. Mix thoroughly and return the bowl to the freezer.

4. Just before serving, wash the basil leaves and shake them to remove excess water.

Stack the stemless leaves, roll them up tightly and use a sharp knife to cut them into thin strips (chiffonade).

5. Juice the limes and stir the

liquid into the watermelon juice. Add the shredded basil leaves, reserving a teaspoonful, and mix again.

6. Half fill the glasses with watermelon ice, top with a lime slice and pour over the chilled juice. Serve topped with more watermelon ice and garnished with basil strips.

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We Love

Summer

Discover new frozen Treats FROM OUR ASSORTMENT

Discover more Gelatelli products in our stores.

T&F COOL DOWN

YOU WILL NEED

1 punnet strawberries ½ handful fresh dwarf basil leaves 2 dashes strawberry liquor (optional) crushed ice TO GARNISH

fresh basil stems

1. Put two tumblers

in the freezer.

2. Wash the strawberries. Pick

out a handful of small ones and, leaving them unhulled, put them in a container and place it in the freezer.

3. Remove the leaves from the remainder of the strawberries and put them in the fridge until well chilled (about 30 minutes).

4. Now, wash the basil leaves and shake off the excess water. Put the stemless leaves into a jug with the strawberries and blend thoroughly using a stick blender.

5. Whisk in a couple of dashes of strawberry liquor, if using.

6. Take the glasses out of

the freezer and half fill them with crushed ice and the frozen strawberries.

7. Pour the strawberry

mixture over the crushed ice and serve at once, garnished with basil stems.

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Strawberry basil crush

Sweet end-of-season strawberries and sun-ripened basil make up this deliciously simple drink.

Serves 2 Preparation: 15 minutes, plus chilling time

COOL DOWN T&F

Lemon verbena infusion with mulberries The tartness of lemon verbena pairs well with juicy mulberries. Add a drizzle of honey for extra sweetness.

Serves 4 Preparation: 10 minuted, plus chilling time

YOU WILL NEED

1 punnet fresh black mulberries 2 handfuls fresh lemon verbena stems 1 handful apple mint leaves 1 unwaxed lemon, sliced Thyme honey (optional) Ice cubes

1. Wash the mulberries

in a colander and let them drain well.

Put half of them in a single layer in a container and place it in the freezer until the berries freeze (around 30 minutes).

Put the rest in a bowl and store them in the fridge until needed.

2. Set aside a few lemon verbena stems for serving. Put the rest in a pot with the lemon slices and pour over hot water. Allow the leaves to infuse for five minutes, then strain the liquid, let it cool down and then chill it in the fridge.

Add a drizzle of honey for sweetness, if using.

3. To serve, fill glasses with ice cubes, freshly washed lemon verbena stems, apple mint leaves, and frozen mulberries.

Pour over the chilled infusion. Just before serving, put an unfrozen mulberry in each glass and press it gently with a spoon to release its juice.

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T&F DESSERT

SPICED ICE CREAM A hint of saffron and the scent of cardamom turn homemade ice cream into something special.

Recipe: Amy Mallia Photogaphy: Megan Mallia

Makes approximately 1 litre Preparation: 20 minutes, plus cooling and setting time

YOU WILL NEED

250ml milk 340g thick cream 365g sweetened condensed milk (one can) 1.5 tablespoons lemon juice 5 pods cardamom, shelled and crushed ½ teaspoon saffron threads

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1. Pour the milk into

2. Using an electric

a small saucepan.

Add the saffron and cardamom and bring the milk to a boil.

Remove the pan from the heat, pour the milk into a heatproof bowl and set it aside to let it cool.

mixer with a whisk attachment, mix the sweetened condensed milk and lemon juice into the saffron and cardamomflavoured milk until well-combined and lightly frothy.

3. In a separate bowl, whip the heavy cream until soft peaks form and then fold it into the rest of the ingredients.

4. Pour the mixture into

a container and leave it in the freezer to set until it’s scoopable. This will take 6-8 hours.

Henry F. Bouverie Street Il-Gżira GZR 1224 Tel: 2016 5109

PROMOTION T&F

Summer at The Phoenicia Malta T

he Bastion Pool, an oasis of calm and relaxation with magnificent views of Marsamxett Harbour and Valletta’s ancient bastion walls, is the hub of this new vibe.

Working behind the scenes over these past months the hotel team has implemented a myriad of subtle measures to ensure guests and employees feel completely safe without deflecting from the magical experience expected when visiting a five-star property.

Lounge by our infinity pool, soak up the sun, enjoy the days complemented with a mouthwatering summer menu concocted by Executive Chef Daniel Debattista and his team, and refreshing cocktails created by The Phoenicia Malta Food & Beverage team, to bring the energy of the Maltese islands to life. As an added bonus, Poolside Saturdays at The Phoenicia Malta will feature a live DJ playing chillout tunes to enhance your experience.

As the summer days press on, step out of the rush of life and into the tranquillity of The Phoenicia Malta’s gardens. Within the peaceful grounds and shelter of the fortification walls of Valletta, lies the Bastion Pool Bar & Restaurant. This summer, relish in al fresco dining and delectable cuisine while watching the sun set over Marsamxett Harbour.

Whether you fancy a morning coffee as you catch up on the daily news, a relaxing lunch with friends or a romantic dinner with your partner, the heavenly setting of the Poolside at The Phoenicia is a must for your summer season.

For those who wish to make the most out of their summer days, our select accommodation offers – Summer at The Phoenicia and Summer Leisure Escape Package - are sure to make your summer holidays an experience to remember.

The Phoenicia Malta looks forward to welcoming Maltese and international guests alike to its convivial urban luxury scene. n

The Phoenicia Malta has launched its ‘Summer at The Phoenicia’ programme, debuting a new look and feel for both the brand and guest experience.

For further information visit www.phoeniciamalta.com or email dine@phoeniciamalta.com or call +356 2122 5241

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T&F DINING

A trio of chefs redefine post-lockdown dining with fresh takes on classic dishes and locallysourced ingredients

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FRESH

DINING T&F

Food by: Michael Diacono, chef patron, Giuseppi’s Bar and Bistro, Rubino and Mezzodì Ryan Vella, head chef at Mezzodì Edward Diacono, head chef, Rubino Wine recommendation: Andrew Azzopardi Photography: Brian Grech

FLAVOURS Enjoy a taste of Giuseppi’s Bar & Bistro and Rubino at home Giuseppi’s Bar & Bistro delivers on Wednesdays (order by Monday) and Saturdays (order by Thursday). Place your order either by email to info@giuseppisrestaurant.com or by text on 99493579 or 99407633. Orders may be collected from the front porch of Giuseppi’s Bar & Bistro in Salina, or delivered to your door. For the latest menu, see Facebook @giuseppisrestaurant Payment is accepted via Revolut on 99407633 or by cheque to Diacono Ltd. Rubino’s home deliveries are from 10am onwards on Tuesdays, Thursdays, and Saturdays. For the latest menu see Facebook @RubinoRestaurantValletta. Order through Facebook or on Whatsapp on 79706610.

Payment is accepted by Revolut, Bank of Valletta mobile, or HSBC bank transfer.

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T&F DINING

Tuna tartarE "en croute" A light summer lunch dish or an ideal way to start a dinner party on a hot evening. This is Ryan’s work.

Serves 2 Prep time 40 minutes Recommended wine: Burgundy-style Pinot Noir (slightly chilled), or Spanish or Italian rosĂŠ

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DINING T&F

FOR THE TARTARE

200g very fresh and well chilled tuna loin 2 figs, washed well salt and pepper CITRUS DRESSING

juice of 1 lemon juice of 1 orange juice of 1 grapefruit juice of 1 lime 300ml olive oil 2 tablespoons grated ginger 3 tablespoons sugar 1 sheet of store-bought puff pastry 1 egg (lightly beaten) sesame seeds PASTRY CASE

1. Pre-heat the oven at 220°C 2. Cut 4 equal-sized rectangles of puff pastry. Use 2 to cut out a border.

3. Brush each rectangle of puff pastry with egg wash and place the border on top. Brush again

with egg wash and scatter over with some sesame seeds. Prick the centre here and there with a fork.

4. Bake the pastry cases for 10-15 minutes till browned and well risen.

5. When ready, cut through and

around the border to create the hollow space of the tart.

6. Prepare the dressing by whisking all the ingredients together in a bowl. Set it aside.

7. Using a very sharp knife, cut

the tuna into small cubes and transfer them to a bowl. Season.

8. Chop one of the figs, peel and all,

into small dice and add it to the fish.

Add 2 tablespoons of the dressing and mix gently to amalgamate.

9. Fill the pastry case with the

tartare. Serve garnished with the other fig cut into wedges and with the dressing on the side.

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T&F DINING

"Mqaret Cannolo" When you cannot decide which is your favourite, mqaret or cannoli, just put them together as Ryan did with this recipe.

Serves 8-10 Prep and cooking: 90 minutes Recommended wine: Moscato D’Asti or Demi-Sec Champagne MQARET PASTRY

FIG ‘COMPÔTE’

RICOTTA

500g flour 2 tablespoons sugar 225g butter 2 tablespoons glucose 1 pinch of salt zest of 1 lemon 1 egg 1 tablespoon milk

1kg figs, washed 400g sugar 1 tablespoon mixed spice 1 teaspoon cinnamon zest of 1 orange zest of 1 lemon

500g ricotta 100g milk 175g icing sugar 1 vanilla pod, halved lengthways and seeds scrapped out

TO SERVE

Honey, chopped pistachio nuts and vanilla ice cream.

Pastry

Fig ‘compôte’

1. Sieve the flour and sugar into

1. Chop the figs roughly.

a large mixing bowl. Chop the butter into cubes, then using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).

2. Add lemon zest and mix. Add

2. Combine them with the other ingredients in a heavy-based saucepan.

3. Cook on medium to low heat for 45 minutes until the mixture has thickened.

the glucose and mix again.

4. Leave to cool completely.

3. Beat the egg with the milk, then

add it to the mixture and gently work it together until it forms a dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy.

Ricotta In a blender, mix all the ingredients until you have a smooth and thick paste.

4. Cover the dough and

1. Fry the pastry strips in a deep

let it rest in the fridge for at least 30 minutes.

fat fryer set at 180°C for 3-4 minutes till golden brown then drain them on absorbent paper.

5. Dust a clean surface and a rolling pin with flour, then carefully roll out the pastry, turning it every so often, until it’s about ½cm thick.

2. Layer the pastry with the whipped ricotta and cooked fig compôte.

6. Cut it into 10 by 4cm strips.

3. Serve with a drizzle of honey, crushed pistachios and vanilla ice cream.

Keep aside, covered, until needed.

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Assembling the dessert

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DINING T&F

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DINING T&F

INVOLTINI DI PARMIGIANA One of Edward’s recipes, this is a take on the famous Sicilian melanzane alla parmigiana.

Serves 6 Preparation and cooking: 60 minutes Recommended wine: Chianti Classico DOCG or Chiant Rùfina DOCG

YOU WILL NEED

2 large aubergines extra-virgin olive oil 1 clove garlic, peeled and chopped 1 tin of polpa di pomodoro 1 tablespoon sugar salt and pepper 2 balls mozzarella di bufala, sliced 1 handful basil leaves 200g breadcrumbs 200g flour 3 whole eggs 500ml sunflower oil Parmesan shavings

1. Preheat oven to 185°C.

Thinly slice the aubergines, unpeeled, lengthwise and place the slices on baking trays lined with baking paper.

Brush the aubergine lightly with extra-virgin olive oil and bake for 10 minutes.

2. Heat a little olive oil in a small saucepan. Add the chopped garlic and cook it for a minute before adding the tomato polpa. Season with salt and pepper and stir in the sugar. Bring the pot to the boil, then lower the heat and let it simmer gently for 15 minutes.

3. Place 2 slices of aubergines onto a board, slightly overlapping each other.

Season with salt and pepper.

Top with sliced mozzarella and basil leaves and roll the aubergine into a cylinder shape. Continue with the rest of the aubergine slices.

5. Dip the rolled aubergines

4. Prepare 3 deep plates: 1 with plain flour, another with 3 lightly beaten eggs and the last with breadcrumbs.

7. Serve the aubergines

in the flour until well coated, then in the beaten eggs and finally in the breadcrumbs.

6. Deep fry the aubergines

for 4 minutes until golden brown, then drain them on absorbent paper.

on a bed of tomato sauce, garnished with Parmesan shavings and basil.

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T&F DINING

Orecchiette with Calamari, Gremolata and Pistachio This is Edward’s essential summer plate of pasta.

Serves 4 Preparation and cooking time 40 minutes Recommended wine: Greco di Tufo DOCG

YOU WILL NEED

500 g orecchiette pasta 4 tablespoons extra-virgin olive oil 4 anchovy fillets 2 garlic cloves, peeled and finely chopped 1 small onion, peeled and finely chopped 4 large calamari, cleaned and sliced into rings, tentacles chopped.

1 handful of sliced cherry tomatoes salt and pepper 1 pinch of chili flakes 1 tablespoon of raisins 300 ml white wine 1 handful of basil, parsley and mint, finely chopped.

3 pieces of sliced bread 1 tablespoon chopped pistachios

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1. Season a pot of water with rock

5. Add the white wine and let it evaporate,

salt and bring it to the boil.

then add the chopped herbs.

2. Heat a frying pan. Add the extra

6. Process the bread in a food processor.

Heat some olive oil in a pan. Add breadcrumbs, season them, then fry them till they are golden brown.

virgin olive oil. Warm it through, then add the anchovies, garlic and onion and stir fry for 4 minutes.

3. Add the sliced calamari and chopped tentacles to the frying pan. Stir and cook for 2 minutes, then add the cherry tomatoes.

8. When the pasta is cooked, drain it lightly

4. Season with salt, pepper and chili.

and toss it with the sauce. Add some of the pasta cooking water, if needed.

Mix well, then add the raisins.

7. Throw the pasta into the boiling

water and cook it till it’s al dente.

9. Serve this topped with fried breadcrumbs

and chopped pistachio nuts.

T&F DINING

Poached figs on sauce anglaise Fresh Maltese figs studded with dark chocolate lightly poached in a bay leaf and spice-infused sugar syrup, and served in a pool of custard. Yummy and decadent, this is Michael’s ideal holiday dessert, served garnished with meringue biscuits made with the egg whites not used in the custard.

Serves 4 Preparation and cooking: 60 minutes Recommended wine: Aged Sauternes or Tokaji Aszu YOU WILL NEED

4 large unpeeled plump fresh Maltese figs 150g dark chocolate cut into shards • 1 litre water • 265g sugar 1 cinnamon stick • 2 fresh bay leaves • 8 black peppercorns FOR THE CUSTARD

4 eggs, separated • 1 vanilla pod, or a dash of vanilla extract 500ml whole milk • 120g caster sugar • 1 teaspoon cornflour

1. Separate the eggs, putting the yolks into a medium heatproof bowl and set this aside while you make the custard.

milk over the yolks, whisking all the time, until well combined, then pour the mixture back into the milk pan.

4. Cook the custard

2. Pour the milk into

a medium saucepan.

Split the vanilla bean, scrape out the seeds and add them to the milk. Throw in the pod too. Bring the pot to a simmer, then turn off the heat and leave it to infuse for 10 minutes.

Then bring the pot back to a simmer.

3. Meanwhile, whisk

40g sugar with the egg yolks and cornflour, until dissolved. Put the bowl on a damp kitchen towel near the hob (this helps anchor it). Remove the vanilla pod. Pour half the simmering

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over a low heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon – when you draw your finger down the spoon, it should leave a clear line.

5. Take the pot off the heat. Cut a piece of baking paper to fit the pot and place it onto the surface of the custard to prevent a film forming. Let the custard cool till it’s needed.

6. Now, wash the figs and stud them through the skin with the chocolate shards.

7. Place the syrup ingredients into a pot and bring it to the boil.

Stir the mixture till the sugar dissolves, then lower the heat and reduce the mixture to a simmer.

8. Add the figs, cover the pot, and poach the figs gently for 5 minutes.

9. To serve, pour the

custard into deep plates. Using a slotted spoon or spider, gently lift the figs out of the syrup and place one into the centre of each of the custard-filled plates.

Dredge the dessert with icing sugar and serve at once.

DINING T&F

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T&F DINING

"PRAWN COCKTAIL" No little frozen shrimps or any Sauce Marie Rose in sight here. This is Michael’s more modern version of a sixties classic.

Serves 4 Preparation time: 20 minutes Recommended wine: Côtes de Provence rosé YOU WILL NEED

16 very fresh giant red prawns 1 tablespoon sesame seeds juice of 1 lime • 1 chili • salt grated zest of ½ a lime ½ teaspoon sugar 1 tablespoon chopped coriander 1 teaspoon fish sauce 300g wakame salad (available in the Asian section of most supermarkets)

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1. Peel the prawns and place them in a bowl. Add

the sesame seeds, lime juice and zest. Stir.

2. Add as much freshly chopped chili as you like.

Season lightly with salt and sugar. Add the chopped coriander and fish sauce. Mix gently, then cover with cling wrap and leave in the fridge for 15 minutes.

3. Share out the wakame salad into 4 coupes and top with the marinated prawns. Garnish with sliced lime and serve at once.

watermelon

SPARKLETINI

Now available in all leading Supermarkets f Sparkletini-Malta

Drink & Drive Responsibly

T&F LIGHT MEALS

PRAWN

PASTA

DUO Fresh prawns add a luxurious note to an everyday ingredient.

Recipes and photography: Claire Borg

Black spaghetti with prawns The scent and taste of herbs ‘lifts’ a dish that is pleasing to both eye and palate.

Serves 4 Preparation and cooking: 25 minutes

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YOU WILL NEED

1. Chop the asparagus

16-20 local prawns 2 tablespoons fresh marjoram 4 tablespoons chopped fresh mint 4 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley ½ a glass of white wine • 1 knob of butter olive oil • 1 small bunch of asparagus 12-16 cloves of local garlic (the small ones) 500g black spaghetti

very, very finely.

Sauté it in olive oil and butter with the crushed garlic cloves.

2. After a few minutes, turn up the heat and add the prawns, then the white wine and herbs and cook for a few minutes.

3. Meanwhile, bring a large pan of salted water to the boil and cook the pasta according the packet instructions until al dente, and drain, reserving a little of the cooking water to loosen the sauce as needed.

4. Add another spoonful of butter to the asparagus and prawns, season and then toss with the cooked pasta and serve at once.

LIGHT MEALS T&F

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T&F LIGHT MEALS

Truciolotti with prawns and pea purée The fresh taste of mint, parsley and peas complements the garlicky prawns.

Serves 4 YOU WILL NEED

400g frozen peeled raw shrimps, defrosted 6-8 local fresh prawns 300g frozen peas 1 small potato, peeled and sliced 12-16 small cloves local garlic 1 handful fresh mint leaves, very finely chopped 1 small bunch of parsley, very finely chopped 1 small onion ½ a glass of white wine 1 knob of butter • olive oil 500g truciolotti pasta, or similar

1. Gently cook the chopped onion

in some butter and olive oil. Add a splash of white wine, then add 6 cloves of garlic, the sliced peeled potato, half the mint and the peas.

2. Add some boiling water, just enough to cover peas. Cover the pan and let it simmer slowly till the potato softens. Blend the mixture into a smooth paste and set it aside.

3. Melt some butter in a pan, add a splash of olive oil, add the remaining crushed garlic and sauté, splashing with white wine and being careful not to let the garlic burn.

4. Add the shrimps and then the prawns. Next, add the wine and let the mixture cook for a few minutes.

5. Meanwhile, bring a large

pot of salted water to the boil and cook the pasta until it is al dente. Drain the pasta, and save some of the cooking water to loosen the sauce as needed.

6. Now, add the remaining mint

and parsley and the pea purée to the prawns, and stir. When the pasta is cooked, add it to the prawn mixture and serve immediately.

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T&F WINE

CHILLING OUT Whether you’re partying by the pool, watching the sunset at the beach, or just cooling off in your backyard, a cold glass of wine is just what you need.

Andrew Azzopardi on what to store in your wine-fridge this summer.

S

ummer in Malta can be brutally hot, but then there are those cooler, breezy evenings that remind me why I still love summer and all that comes with it – barbeques, picnics, al fresco dining, boating, and of course a few glasses of refreshing tipple to cool off.

Crisp, low alcohol white wines are often the solution to the sweltering summer days and sultry nights – they pair perfectly with summer salads and grilled fish – however barbequed ribs, steaks and burgers often require something richer and more robust, but equally crunchy and juicy. Refreshing, high quality dry rosés are not just a happy medium but are extremely enjoyable with a large variety of summer foods. Their quality has improved so much in recent years [Taste&Flair note – see issue 121, August 2019] that they are often the ideal choice with richer summer dishes such as fresh tuna, beef Carpaccio or even pasta.

Nevertheless, I enjoy a good glass of bubbles at any time of the day in both summer and winter and it’s definitely a staple in the fridge during the warmer months.

Below are a few of my current go-to wines for the upcoming season.

Riesling

No, not the 80’s sickly-sweet and uninteresting liquid we were served in our youth, but the quality dry or off-dry Rieslings from Alsace and Germany, or New World producing areas such New Zealand, Oregon and Canada, which are all the rave. These areas are making wonderful, refreshing and serious Rieslings that should be found in any wine-lover’s fridge. Better still, Rieslings are often low-alcohol, refreshing and extremely food-friendly wines that are often a safe bet when you’re unsure what wine to choose to pair with your carefully prepared summer dish. If you’re after the more serious and complex stuff look for ‘terroir expressive’ Premier Cru or Grand Cru vineyards which can usually age up to 10 or even 20 years, developing interesting aromas of smoke, honey and ‘petrol’ which are surprisingly appealing.

Don’t overlook the German Rieslings because of their intimidating names, which can be rather daunting to navigate, but choose a ‘Kabinett’ for dry or ‘Trocken’ for off-dry and you may be pleasantly surprised at the elegance and precision.

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Provence Rosé

Côtes de Provence Rosé has been all the rage among the beau monde for the past few summers, and with good reason. These refreshing, food-friendly and pretty pink wines have improved so much in quality, wine lovers are spoilt for choice. These Provence Rosés have reached such popularity that neighbouring areas such as Languedoc have also jumped on the bandwagon and are producing some fabulous Rosés, offering wine drinkers a great alternative. These wines are best drunk young when they exhibit crunchy red fruit flavours of strawberry, cherry and raspberry, and the higher-end are often mouth-coating and creamy. They pair perfectly with summer salads, chicken, and light pasta dishes, but if you’re planning a dish that is slightly robust in flavour, then the darker and richer Italian or Spanish Rosé may be a better bet.

Prosecco

Prosecco is a sparkling wine that has become synonymous with summer and is ubiquitous at pool parties and summer events due to its celebratory fizz, easy-drinking and refreshing style, and incredible price point. Unlike Champagne or Franciacorta, Prosecco DOC and DOCG are made using the ‘Charmat’ or Tank method whereby the grapes are re-fermented in large tanks, as opposed to in the bottle, thus decreasing labour costs and also keeping the wine extremely fresh and delicate.

Prosecco is one of those wines I like to have ready for any special occasion, even if that means celebrating another ordinary Monday outside on the balcony. Since bubbles act as a palate-cleanser, Prosecco is great with lunch, dinner, of even as an aperitivo. If I want to up the game a little bit with bubbles that are a tad more complex, I choose a vintage ‘Valdobbiadene’ Prosecco which is made from hand-picked grapes and lower yields, producing a higher quality end-product. If in the mood for a more complex, yeasty, brioche-style flavour, I’d opt for traditionalmethod Franciacorta from an area in Lombardy, or mix it up with something different and equally elegant such as Spanish Cava or South African Cap-Classique, which are still at considerable value compared to champagne.

These wines are still rather undiscovered and somewhat underappreciated by the general consumer, making them terrific value quality wines.

WINE T&F

Pinot Noir

Considering we spend most of the year in temperatures above 20 degrees Celsius, Pinot Noir should be one of the most popular single varietal wines in Malta. It is often rather light in colour and alcohol and lower on tannins than the more powerful Cabernet Sauvignons, Merlots and Syrahs of today. This grape, which is not usually blended, produces elegant strawberry- and raspberryflavoured reds which can benefit from cooling in an ice-bucket before serving, to be the perfect pairing for that al fresco summer luncheon.

On the downside, it’s not easy to find a good quality Pinot Noir at less then 20 euros a bottle, but the wine is often worth the extra money. Fortunately, one can find fantastic quality Pinot Noirs from Italy, New Zealand, Australia and even Sicily, without having to spend a fortune on their crazily expensive Burgundian counterparts.

If you’re looking for a Pinot Noir with a bit more power and fruit than the typical Burgundy style, then Russian River Valley and Sonoma Valley from California are fantastic alternatives. Their richer blackberry and chocolate flavours can perfectly complement the evening barbeque steak, but one may need to reserve them for a special occasion since prices for good quality are often on the steeper side and upwards of 25 euros a bottle.

Often referred to as Pinot Noir’s baby cousin due to the similarity in colour and red fruit flavour, the quality of Beaujolais Villages in recent years has improved.

Beaujolais Villages

Often referred to as Pinot Noir’s baby cousin due to the similarity in colour and red fruit flavour, the quality of Beaujolais Villages in recent years has improved to a level that they should no longer even be compared to Pinot Noir, but stand tall and proud as a Beaujolais Villages. Sadly, Beaujolais Villages wine still has a bad reputation which it gained from the bubblegum-flavoured Beaujolais Nouveau we drink in early December. Consequently, Beaujolais producers have tremendously improved the quality of their wines, but have remained at a fraction of the price of Pinot Noir. I would even go as far as saying that many a time, a Cru Beaujolais from Morgon or Moulin-à-Vent, which can usually be found at around 18 to 20 euros a bottle, could often eclipse a Pinot Noir found at the same price point. These wines

are still rather undiscovered and somewhat underappreciated by the general consumer, making them terrific value quality wines.

The Gamay grape used in Beaujolais Villages wine often boasts beautiful crunchy red fruit flavours which pair perfectly well with chicken, game and even fish, while the better Cru Villages wines can even pair with stews or burgers and have the potential to age up to around 10 years.

Zinfandel

This American powerhouse wine had gone out of vogue for the past couple of years due its tendencies to be over-extracted, overoaked and somewhat over-the-top, but this monster of a wine simply works with barbeque. The combination of a char-grilled steak and a peppery, spicy and smooth ‘Zin’ is simply wonderful on the palate. The smooth and spicy flavours dance around the taste-buds to a crescendo of velvety ripe-fruit, smokey, chocolatey and toasty flavours. I find that the char on a grilled barbequed steak needs a powerful monster such as Zinfandel to stand up to the strong flavours. I’ve also come to expect, and actually enjoy, the barrage of flavours that come with a rich ‘old vines’ Zinfandel.

It’s no surprise that the Italian Primitivo is a super alternative to Zinfandel since it is actually a clone of the Zinfandel grape, but though they are genetically from the same grape, the flavours are not exactly the same. While the Zinfandel is fruitier with high alcohol, low tannins and a slight sweetness, as expected from new world wine, the Primitivo is more structured, hearty and slightly less fruity and sweet than its American counterpart.

Being high-alcohol, with low or medium tannin wines, it’s important Zinfandel or Primitivo are served at a temperature slightly lower than room temperature, especially during our hot summers, otherwise these rich wines would taste flabby, flat and alcoholic. n

Andrew Azzopardi is a wine specialist certified by the Wine and Spirit Education Trust

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TEATIME T&F

Sweet

nostalgia

Biting into a sugarencrusted donut takes you right back to childhood.

Recipes and photography: Claire Borg

Fried or baked? In my view, anything fried tastes amazing. It’s fiddly and messy, you need to get the temperature right, and it’s a little more calorie-crammed than baking. However, life is to be celebrated, so when making donuts, I usually opt for the fried version. The baked ones are good too, and they’re less messy and much easier to make. Both kinds are delicious. The choice is yours.

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T&F TEATIME

DONUTS Makes 18/24 small donuts YOU WILL NEED

500g plain flour 11g dried instant yeast (1 sachet) 150ml warm milk 3 eggs 125g butter 60g sugar FOR THE STRAWBERRY DONUTS

extra sugar strawberry jam FOR THE CHOCOLATE AND PISTACHIO GLAZE

70g icing sugar 20g cocoa powder 2 tablespoons milk

1. Melt the butter and set aside to cool.

6. Place the cut dough pieces on a

Dissolve the yeast in the warm milk and let it stand for about 15 minutes.

lined baking tray and let them rest for 30-60 minutes until they puff up.

2. In a large bowl, mix the flour with the yeasted milk, butter, sugar and eggs until it forms a soft dough.

7. If you are making baked donuts, preheat the oven to 190°C and bake the donuts until they turn golden.

3. Knead the dough for ten minutes by hand. If you use a mixer, knead the dough for ten minutes at a low setting, using the dough hook attachment.

8. For fried donuts, I use a ground nut

4. Cover the mixing bowl and let it

stand until the mixture doubles in size. Knock the dough down and turn it out onto a lightly floured surface.

or mixed seed frying oil. The oil should be moderately hot (170°C). When it reaches the right temperature, gently drop in the pieces of dough and let them fry until cooked through. You will need to check by removing a piece of dough and cutting it open. I usually fry a small batch to test the heat of the oil and to get a hang of the whole process.

5. Roll out the dough until it’s just under

2cm thick. Using a cookie cutter, cut the dough into rounds, rings or both.

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9. Use a slotted spoon to remove

the cooked donuts from the oil and place them on kitchen paper to remove the excess oil.

Strawberry jam donuts For strawberry donuts, poke a hole in the cooked dough and use a piping bag to fill it with strawberry jam. Alternatively, cut a slit in the donut and use a teaspoon to fill in the jam. Roll the donuts in sugar and serve them immediately.

Pistacchio and chocolate glazed donuts For the baked ring donuts, I made a chocolate glaze, in which I dipped them while still hot. To make the glaze, sift the icing sugar and cocoa powder into a bowl. Add the milk and mix everything together into a smooth paste. Dip the donuts into the glaze, and then sprinkle them with crushed pistachio nuts.

T&F IN SEASON

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IN SEASON T&F

SWEET

SUMMER

STRAWBERRY

JAM Scoop up the last of the season’s strawberries and preserve them to enjoy a taste of summer long after it’s over.

Recipe: Mandy Mallia Photography: Megan Mallia

Preserving any sort of fruit for when there is less of it around is satisfying in itself. Here’s an easy way of making strawberry jam though it’s so delicious, with any strawberry fans in the household, you’d be lucky if it lasts until the next season. This recipe will make around 4 average-sized jars.

Preparation and cooking: 60-75 minutes YOU WILL NEED

900g of washed and hulled strawberries 810g of granulated sugar juice of one large lemon (or of two small ones) 4-5 empty jam jars, washed and sterilised

1. Put two saucers in the freezer.

You’ll need them to test the jam for readiness at a later stage.

2. Leaving the strawberries whole, put them in a deep, wide, heavybottomed pot with the lemon juice.

3. Cook the berries on a high flame, stirring occasionally, until they are cooked to a soft consistency. Turn off the heat.

4. Add the sugar to the strawberry mixture, and stir the mixture until the sugar has dissolved completely and no whole grains are left. Once the sugar has dissolved, turn the cooker on again and bring the pot to the boil.

5. Let the mixture boil uncovered

for 15 minutes, then remove the pot from the heat. While the pot’s boiling, put the open, clean storage jars into a preheated oven set at gas mark 4 for 10 minutes to sterilise them.

6. Put a teaspoon of the jam onto one

of the chilled plates. Leave it to set for around a minute. If it holds its shape when pushed lightly with the back of a spoon, then it is ready. If it is still runny, boil the jam for a few more minutes, and test it again. Repeat as necessary, taking care not to overcook the jam, or it may caramelise.

7. Ladle the jam into the hot jars, seal, and allow to cool completely. Store in a cool, dark place until needed.

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T&F PROMOTION

TIPS FOR BETTER SLEEP

The Bedroom Experience at

Oxford House Looking for a new bedroom?

We each spend an impressive one third of our lives sleeping, so take the time to focus on which bedroom style ticks all your boxes for comfort and functionality before you set off on your ideal bedroom hunt. The planning phase may seem lengthy and daunting to start off with, yet it remains crucial to living well, rewarding yourself with a space that is peaceful and relaxing, and simply a joy to be in.

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Step 1: Planning a bedroom layout Plenty of flexibility or no flexibility at all?

Start off with a piece of graph paper and sketch your ideal layout, paying attention to the source and direction of natural light.

Position your bed and organise the rest of the furniture around it.

If your room is rectangular, place your bed along a longer wall. If your room is large, you can be a little more adventurous – consider placing the bed in the centre of the room. In a small room, your bed can be placed in a corner to free up floor space and create a roomier feel.

Next, think about bedroom storage. Fitted bedroom furniture offers a more efficient

use of space, particularly in a smaller bedroom or an awkwardly shaped one.

Free-standing furniture need not match, but you’ll need to include a wardrobe, bedside tables, and a dressing table. If you have extra space for one, transform it into a dressing room or a walk-in wardrobe.

PROMOTION T&F

Did you know?

Your eyes water when you yawn because you miss your bed… and that makes you sad.

Step 2: Choosing the best bed for your space Choosing the right bed can be tricky. The bed frame needs to look good and also suit your needs. If you’re short of bedroom storage, a lift-up bed with hidden storage space in its base is a must. Think about the size. Do you really need a king size bed, or will a traditionally sized double bed do?

What about the style? The bed should either complement the overall design scheme or set the tone. If you want to add a feeling of luxury or a splash of colour, a bed with an upholstered, padded headboard will be just perfect.

Step 3: Choosing practical and stylish furniture Do you want fitted or free-standing units?

That choice depends on the size and shape of your bedroom. If the room is awkwardly-shaped room, bespoke fitted furniture is the best solution. Where space is tight, a mirrored wardrobe will visually enhance the size of the room.

When choosing bedroom furniture, always choose pieces that include storage space you can’t have too much of that.

Step 4: Choosing the right bedroom supplier Apart from thinking about furniture style and setting a budget, choose the right supplier. Start off by looking at the product itself – its quality, appearance, and functionality – and negotiate its price. Ask about delivery timelines, to make sure the supplier can meet your needs. Find out about the brand producing the furniture itself, but also ask about the local agent’s customer relations and after-sales service. Making an informed decision about your supplier will ensure the outcome not only meets, but exceeds your expectations.

For a full Bedroom experience follow Oxford House on Facebook or visit www. oxfordhouse.com.mt and benefit from an introductory offer of up to 20% discount on Guzzini & Fontana, Furlan and Wiemann Bedrooms, Dorelan Beds, Mattresses and more, further to the opening of the newly refurbished Bedrooms’ Section.

Oxford House, Triq L-Imdina, Central Business District, Birkirkara. Open from Monday to Friday between 09:00hrs and 19:00hrs and on Saturday, from 09:00hrs until 13:00hrs.

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T&F DESIGN

CONT

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DESIGN T&F

EMPORARYCLASSIC This house was designed and built for owners who wanted a contemporary take on a classic Mediterranean villa.

Architecture: SAOTA & ARRCC • Interior Design: ARRCC Interior Décor: OKHA • Photography: Lorenzo Vecchia

The house cascades down a hillside to an infinity pool surrounded by garden greenery and tactile, organic materials.

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T&F DESIGN

The design approach was to focus on the use of natural, tactile materials.

R

oca Llisa enjoys a calmness that contrasts with the more frantic pace of the other centres of Ibiza. The villa sits on hilly terrain half-way between Ibiza town and Santa Eulalia del Rio, and close to the villages of JesĂşs and Cala Llonga, enjoying spectacular views of the Mediterranean and the island of Formentera.

Clean lines and neutral colours create a peaceful, relaxing atmosphere.

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Elektra 119, Mill Street, Zone 5 Central Business District Qormi, CBD 5090, Malta T +356 2564 3000 info@elektra.com.mt elektra.com.mt

ph. Kasia Gatkowska

Spokes Garcia Cumini 2015

foscarini.com

T&F DESIGN

Rough stone walls in the smooth, white interior evoke a sense of place - a subtle reminder that this is a Mediterranean island retreat.

I

t was designed and built for owners who wanted a contemporary take on a classic Mediterranean villa. The house needed to function as a family retreat, a sanctuary, and a meditative space – an oasis where the noise and bustle of the world could be shut out. But it also needed to be a fully-functioning entertainment venue for family and large gatherings of friends. The interior design and dÊcor needed to be both casual and elegant and it had to express a modern relaxed, almost bohemian character, but without being cluttered or excessively layered.

The colour scheme - neutrals and sandy beige with light blue accents echoes the natural surroundings.

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Travertine Silver wall cladding and Saturno marble flooring.

Surfacing the most beautiful spaces

Private Residence SILESTONE BIANCO ZEUS ENGINEERED STONE

HALMANN VELLA LTD, The Factory, Mosta Road, Lija. LJA 9016. Malta

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

E: info@halmannvella.com

T&F DESIGN

S

tar ting from these seeming ly paradoxical specifications, the architects and designers have built a home that is open to the party atmosphere of Ibiza but can shutter itself against the island’s excesses. The design approach was to focus on the use of natural, tactile materials. The organic textures of stone and timber add a sense of homeliness, warmth and depth to the contemporary architecture and the clean, minimal interior.

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DESIGN T&F

Large apertures dissolve the boundary between indoor and outdoor spaces. A supporting column is clad in mirror, effectively masking it with reflections of the surrounding views.

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T&F DESIGN

T

he home is built on three levels, cascading down the hillside to a sunken outdoor lounge and infinity pool with views over the sea. Each space on the three levels provides a different function.

Large sliding, glass doors dissolve the boundary between indoor and outdoor, allowing the natural surroundings to form part of the interior.

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T&F DESIGN

The architects and designers have built a home that is open to the party atmosphere of Ibiza but can shutter itself against the island’s excesses.

B

old and discreet lighting was layered to evoke contrasting but complementary moods. Subtle lighting has been incorporated in all recesses and feature bulkheads to give a warm glow to peripheral edges. Concealed lighting highlights and accentuates the natural finishes.

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Pockets of personal space are tucked into the open areas - the perfect location for quiet time or a sundowner.

Always there for you IVORY

With nearly 300 years of experience in paints it’s no surprise that Sigma is Malta’s most trusted brand. Our premium quality paints mean that you’ll always have a beautiful home to return to, with colours and a finish that you can count on for years to come.

Ask for Sigma paints by name at more than 150 hardware stores all over Malta and Gozo.

T: 2166 8053 | info@sigmamalta.com | sigmamalta.com |

SigmaMalta

Sigma Coatings is a brand of

T&F PROMOTION

Hülsta NEO LI Furniture for individualists The clean and simple lines are typical of Neo. The design focuses on handle-less fronts and crisp shapes. It effortlessly matches every lifestyle, personal taste and the respective living environment. A wide choice of dimensions and units makes individual planning particularly easy. Neo has been designed for people who love individuality, comfort and sophisticated functionality.

Endlessly versatile Neo combines many different Raster units in different sizes to create a balanced overall look. The wide choice of units is complemented by standard lowboards, highboards and sideboards, a side panel system and various panels.

Cover surfaces in different materials add an elegant touch.

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1,950 colour possibilities for real individualists 1,950 different colours will match any colour concept. Whether a colourful ruby-red glass cabinet, a sideboard in a current trend colour or a shelving unit that colour-matches an existing interior.

Neo Living can be ordered in a total of 1,950 matt or high-gloss lacquer colours from the NCS colour scale (NCS = Natural Colour System). Using the NCS-Colourpin II, a small modern handheld reader, it’s possible to scan the colour tone of existing furniture, accessories, decorative accessories or textiles to identify the colour shade from the NCS colour scale.

The reader is recommended for architects and interior designer to achieve the best results while creating unlimited colour options. The NCS colourpin II can be ordered for a nominal fee from Joinwell showroom in Qormi, the exclusive retailer of Hülsta in Malta. It has never been easier to choose an individual colour.

For July only, Joinwell is offering a free colour matching at your home.

PROMOTION T&F

VING

Individual design and bespoke productions For 80 years, high-quality and elegant designs have played a major role at HĂźlsta.

It is not just the selection of colours that offers versatile and individual possibilities.

Many Neo units can be tailor-made to suit customers‘ requirements in terms of height, width and depth, offering perfect storage solutions, even for small awkward rooms. Slim 6 mm cover surfaces in six different ceramic versions complement the collection.

Media panel The 6-Raster high Neo media panel can be positioned anywhere on the wall and can be lit from the back. It is available in four widths up to 246.4 cm and in all of the finishes of the range.

Mix of Materials Neo offers many possibilities to combine versions and add bold or subtle accents.

In elegant silk grey lacquer, the sideboard and media combination have a clean-lined, simplistic feel. The glass compartment adds attractive storage space to both. The sideboard features a slim 17.6 cm wide unit with door that is a true eye-catcher Open sides The genuine wood veneered compartments with glass sides are open at the front and seem to defy gravity. They are available in different Raster heights and are very versatile: as a design featuring in a highboard architecture they create an exciting new type of asymmetrical glass cabinet offering ample storage.

Side panel system Craftsmanship makes it possible. The side panel system can be placed on top of the single unit, creating a visual entity with the lowboard. Corner solutions are possible for all free-standing units. The new slim units, which are only 17.6 cm wide, allow imaginative front designs.

Many Options One design Neo allows you to create your own unique pieces using different shapes, colours and materials. Elegant, beautifully balanced colour shades can be perfectly combined with one another. Lacquer works well with wood, rear-lacquered glass or ceramic.

This versatility leaves plenty of scope for personalised solutions. n

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T&F TRANSFORMATION

HOME ON THE HILL

Perched on the cliff edge in Plaka, the main town in Milos, a 19th century house with stunning views over the gulf has been carefully restored as a family retreat Architects: K-Studio Photography: Vagelis Paterakis

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TRANSFORMATION T&F

Originally built in 1813, the house is effectively a 200-year-old stone creature. Unlike more recent buildings, it was not fashioned out of separate elements – almost every part of it has been constructed in stone. The architects were keen to respect the life history of the building, leaving its 60cm thick walls untouched and performing very precise and well thought-out ‘surgery’, with minimal intervention overall.

The more recent structural additions were removed to revive the original intention of the building’s design, and all new elements were constructed using traditional techniques and locally sourced materials. Plaka’s streets are narrow and winding, restricting access to the site, which meant that materials had to be carried by hand from the nearest road up through the village and all the way to the house.

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T&F TRANSFORMATION

The simple, raw finishes provide relief from the blazing heat 74

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TRANSFORMATION T&F

When it was first built, the building was divided into two zones. The ground floor was planned as the main living and entertaining space and the basement, dug out of the mountain rock, was used as storage and utility space. The architects drafted plans which would preserve the contrasting characters of the two floors while redefining their use.

The cave-like lower level was transformed into a quiet, calming guest suite, separate and private, yet just a few steps down from the main house. Its walls are roughly finished, following the natural surface of the stone, and the floor is laid with organically arranged slate slabs. The soft natural light that filters in through small openings and the low ceiling height create a cocooning effect.

In the children’s bedroom on the upper level, a new mezzanine was installed to free up the floor as a play space and accommodate an en-suite bathroom and wardrobe.

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T&F TRANSFORMATION

Materials had to be carried by hand from the nearest road up through the village and all the way to the house

The main living areas are in the lofty, light-filled upper level, which has been brought up to date to suit contemporary family life. The concrete slab ceiling which hung over the entrance courtyard in the 1990s has been removed and replaced with an elegant bamboo pergola, offering shelter from the fierce summer sun and casting shifting shadow patterns throughout the day. A shower, a sink and a line for beach towels have been installed in the courtyard, which can now be used as a post-beach, de-sanding zone before entering the main house.

Inside, the simple, raw finishes provide relief from the blazing heat: white walls, powder-blue painted doors and windows, smooth wooden chairs with rough woven seats, timber flooring underfoot and aged wooden ceilings overhead. In the seating area, large cushions upholstered in textured white are set on a wooden platform that appears to float against the wall. A new fireplace provides a focal point and a warm welcome on cool, damp days.

Slate and timber flooring and unpainted walls allow the house to breathe. Bespoke crafted furniture and fittings respect the local style while incorporating state of the art appliances and technology. Once confined to a smaller room elsewhere in the house, the kitchen is now a large, professionally equipped yet traditionally designed space comfortable for routine, everyday use, yet generous enough to accomodate extended family gatherings. n

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BRIDGEPOINT SHOWROOM, OLD RAILWAY TRACK, ST VENERA 2792 2222 // WWW.BRIDGEPOINTMALTA.COM

T&F TRENDS

p Pascual traditional creamy drinking yoghurt is now available in a 188ml size. Ideal if you’re on the go and want a fresh, smooth and creamy textured drink which is a high source of calcium and protein. A great daily boost for you and your children. 100% Animal Welfare & Long Life Milk.

Available in 2 delicious flavours: Strawberry & Banana. Follow Pascual on Facebook to find out more: www.facebook.com/PascualMalta

p Meridiana Wine Estate’s Fenici White (Chardonnay/Vermentino/Viognier), Fenici Red (Merlot/Cabernet/Syrah) and Fenici Rosé (Cabernet Sauvignon/ Syrah) are fast becoming a popular choice among wine lovers. All three wines are produced using only selected grapes grown in Malta, enjoying DOK classification. Their freshness, fruitiness and elegance makes them a perfect choice with salads, pasta, pizza and seafood. The Fenici range offers great quality and excellent value for money. The 2019 vintages of the Fenici White and Fenici Rose are now available. Visit www.meridiana. com.mt for more information on the full range of Meridiana’s wines.

Trade Enquiries: S Rausi Trading Ltd, Wine & Spirit Merchants, Stadium Street, Gzira – call +356 79093197 or info@srausi.com, www.srausi.com.mt

u Talamonti Tre Saggi Montepulciano d’Abruzzo Produced in select vineyards located near the village of Loreto Aprutino in the Montepulciano d’Abruzzo area. Grape Variety: Montepulciano d’Abruzzo (100%). Dark ruby-red with violet undertones, complex wild berry notes framed by elegant oak spices, blackcurrant, and spicy cherry integrated with hazelnut and coffee, this wine is perfect with red meats, game, and aged sheep cheese.

Abraham’s Supplies Co. Ltd T: +356 2156 3231. viniecapricci@abrahams.com.mt. www.viniecapricci.com

p Italian culinary delights are a speciality at Grana, with the menu offering an eclectic array of flavours to satisfy all tastebuds – from the youngest member of the family to the older, more sophisticated palate. Think gourmet pizza, homemade pasta dishes, burgers, salads and meats grilled and served to perfection, while you enjoy the restaurant’s chilled vibe. Book your table now, call 2016 5109 or email info@granamalta.com. Grana – Henry Bouverie Street, Il-Gzira.

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p The Bastion Pool Bar & Restaurant Within the peaceful gardens of The Phoenicia Malta and shelter of the fortification walls of Valletta lies The Bastion Pool Bar & Restaurant. This summer, relish al fresco dining and delectable cuisine while watching the sun set over Marsamxett Harbour. Whether you fancy a morning coffee as you catch up on the daily news, a relaxing lunch with friends, or a romantic dinner with your partner, the heavenly setting of The Bastion Pool at The Phoenicia is a must for your summer season. Opening Hours: Sunday to Tuesday 10.00 – 19.00 (kitchen hours 12.00 – 17.00), Wednesday to Saturday 10.00 – 22.30 (kitchen hours 12.00 – 22.00). For further information or assistance please email dine@phoeniciamalta.com or call +356 2122 5241

DESIGN T&F

t Bridgepoint has just launched a new series in its Kitchen Sink range, introducing the Bridgepoint Quartz Kitchen Sinks in a variety of models in black and white finishes. This brand-new range offers an incredibly durable and heat resistant material which is resistant to scratches and stains and is nonporous, making it very hygienic and an ideal addition to your Kitchen. All the range is now available to shop in store and online on bridgepointmalta.com

p White Essentials: Trend for white kitchens Serene, luminous and neutral, white is the most popular choice for kitchen worktops. At Halmann Vella you can find a wide variety of white surfaces ranging from marble and quartz to engineered stone and granite surfaces. White is and always will be a timeless option. From classic, traditional styles right through to modern and innovative designs, white worktops are a safe bet.

Pictured: Bianco Zeus Silestone Engineered Stone Kitchen top. The star of the Silestone portfolio, the hero of kitchen surfaces. It’s the perfect choice for any space. Make the most of the space and provide with light.

p Lounge collection by Noken The wall hung Lounge vanity unit is a distinguished piece with great storage capacity, offering plenty of room to store daily bathroom products.Noken Lounge Phoenix Vanity is available on display at Satariano, Valley Road, Birkirkara. Tel. 2149 2149

p Rivièra Maison are taking their iconic indoor pieces outdoor, with a revamped outdoor collection.

Outdoors, in the garden, is where we’d rather spend long, warm summer evenings. The furniture in the outdoor collection is made from material like teak wood and wicker, which are hot weather-resistant.

Teak wood is very durable and hard-wearing due to its natural oils and extremely fine wood structure.

The new SYDNEY outdoor set, combines a teak table top with an aluminium frame. We’ve also made much use of wicker, which has been plaited on an aluminium frame as shown in this picture. The feel of our beloved rattan, but then for outdoors. Now in stock, exclusively at Joinwell showroom, Qormi. p Albero by Poltrona Frau - Designed by Gianfranco Frattini The structure is distinctive both for its intricate cabinet work and its sculpted appearance, which ensures that it is the centrepiece of the room. The Albero bookcase can rotate 360°. On request, the shelf surfaces can be embellished and protected with a 4 mm-thick Cuoio Saddle leather insert with tone-on-tone dyed edge.

Available exclusively from Satariano, Valley Road, Birkirkara. Tel. 2149 2149

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T&F LAST WORD

FLEURS D’ARTICHAUT

Tall and branching, artichoke plants have a stunning architectural quality, but it’s their blossoms that are the real show stopper Article: Megan Mallia • Photography: Lucie Blot

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rtichokes are more commonly thought of as the tasty traditional dish served in late winter and early spring. They are not usually visualised as a garden plant. Yet, the plant’s stately appearance, with silver-green leaves and thick fleshy stems, add an interesting architectural quality to a Mediterranean garden. When allowed to blossom, the buds open into glorious purple thistle flowers that are surprisingly fragrant.

Like many beautiful plants, the artichoke is rooted in Greek mythology.

The Greeks told the story of Cynara, a young and beautiful girl, who happened to be bathing at the beach when Zeus, the ruler of the gods, was paying a visit to his brother Poseidon, god of the sea. For Zeus, it was love at first sight. He took Cynara back to Mount Olympus as a goddess, but after some time she began to miss her family and, much to Zeus’ indignation, developed the habit of leaving every now and then to visit them. Zeus would not have it. In his fury, he expelled Cynara from Olympus and turned her into an artichoke. To this day, the scientific name for artichoke is Cynara cardunculus.

Echoing the Greek god’s temper, Caravagio is said to have lashed out

at a waiter over a plate of artichokes.

It was April 1604, and Pietro Antonio de Fosaccia, the unfortunate waiter in question, went to recount to the police that the Renaissance painter had asked him which artichokes were cooked in butter and which in oil. When Fosaccia told the artist to smell the difference, he “grabbed an earthenware dish and hit [him] at the level of [his] moustache”.

Perhaps Caravagio’s outrage came from perplexion: an artichoke made edible is far off from one blossoming in the wild. What is usually eaten is the heart and the fleshy

Look out for the next issue of

out with The Malta Independent on Sunday in early August

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underside of the modified leaves known as bracts. Together, the heart and bracts form the flower bud that is seen piled up by the dozen, when in season, at farmers’ markets. Yet it’s the artichoke’s blooming flower that is the real show stopper.

Artichoke flowers – large, dome-like or muff-shaped and with a lovely vibrant colour – add a hardy element to a garden.

The plant grows best in full sunshine in warm, dry weather and well-drained, fertile soil – the perfect addition to a Mediterranean garden, and a wonderful way to liven up prosaic flower patches. n

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

Joinwell Mill Street, Qormi +356 2278 2000 info@joinwell.com.mt www.joinwell.com.mt