Taste & Flair MARCH 2024

welcome

Maltese cuisine is thought of as modest and unassuming, its potential stymied by the rigid expectation that it can only consist of the better-known staples. But any cuisine evolves over time by experimentation and rubbing up against other the cuisines of other cultures, happily marrying familiar ingredients with cooking methods and dishes that are only as foreign as we make them. For our first issue of 2024, Michael Diacono overturns expectations and serves up a familiar ingredient in innovative dishes, all washed down with Maltese wines recommended by Andrew Azzopardi. If you’re in the mood for something different, follow Andrew’s guide to explore the underrated Beaujolais region. On a seasonal note, Claire Borg picked the best of the fresh harvest and mixed in a few other ingredients to turn out simple but tasty recipes to feed a few or many. If you’re up for a lazy weekend, our inhouse features shows how you can rustle up brunch for two or twenty from store-cupboard ingredients and some fresh fruit and vegetables. In our design pages, we toured a Sliema seafront interior and another Sliema flat inspired by biophilic design elements and, on a different front, we look inside a contemporary workspace fitted into an industrial brewery, showcasing how professional collaboration can overcome complexity to create seamless design. We hope you enjoy reading through Taste&Flair. Look out for our next issue in April.

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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

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MarchSun,PontoisebytheFrenchImpressionistCamillePissarro(1830-1903),completedin1875. Pissarro is the only artist to have shown his work at all eight Paris Impressionist exhibitions, from 1874 to 1886.

photo by Brian Grech. See feature starting on page 10

CONTENTS

10 Local flair

Michael Diacono’s new take on Maltese cuisine

24 Beaujolais unveiled

Andrew Azzopardi on a wine region that’s reinventing itself

26 Fabulously fresh Claire Borg’s pick of the season

40 Brunchtime

How to rustle up a meal for two or twenty

52 Refined luxury

A seafront interior undergoes a stunning transformation

60 Creative collaboration

Innovative redesign in an industrial space

68 Biophilic inspiration

A warm and welcoming award-winning interior

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pg52

“Many people ask me what constitutes Maltese food. When answering I am very careful not to go down the bragioli, kusksu, pastizzi, etc route, as that is so well trodden it literally bores me. I have nothing at all against these traditional dishes. It is just that, for me, a cuisine is like a living creature – it changes and morphs with the times – and our Maltese kitchen is no different. So, Maltese produce used in modern and innovative recipes sing “Malta” just as much as any delicious rabbit stew or kawlata. Therefore, this month I have taken our own Maltese sausage and used it in different ways but which, to me, still classify as Maltese cooking.”

Michael Diacono

LOCAL

I’m a big advocate of serving wines that are from the same origin as the dish. There is often a synergy between the local wines and food that is hard to replicate. Maltese wines have improved so much that I’d happily choose one of them for each of these dishes.

Andrew Azzopardi

FLAIR

Michael Diacono cooks up fresh new ways to use a traditional ingredient. It’s Maltese cuisine, with an innovative twist.

Food by Michael Diacono, chef patron, Giuseppi’s Bar and Bistro

Photography by Brian Grech

Wine

Andrew Azzopardi, Vintage 82

recommendation by

FOR THE PASTA DOUGH:

600g flour

6 eggs • salt

2 tablespoons extra-virgin olive oil

FOR THE RAVIOLI FILLING:

extra-virgin olive oil to fry

1 onion, peeled and finely chopped

4 cloves garlic, peeled and finely chopped chilli to taste

2 teaspoons tomato paste

1 tomato, peeled, deseeded and chopped

5 fresh Maltese sausages, skinned and chopped

1 large local endive, washed and drained salt and pepper

75g grated Parmesan cheese

a large handful parsley, chopped some fresh breadcrumbs to thicken

TO SERVE:

extra-virgin olive oil cherry tomatoes • mint salt and pepper grated Pecorino

1. Prepare the dough in the usual manner. You may use a food mixer or processor. Work the dough into a ball when it is ready, wrap in cling film and leave it in the fridge for at least 1 hour to rest.

2. Heat a good glug of extra-virgin olive oil in a pot. Add the chopped onion and garlic and stir fry the mixture on moderate heat to soften the ingredients. Next, add some chilli, turn up the cooking heat slightly and cook the mixture till the vegetables start to brown. Add the tomato paste and cook for a minute or two, then add the chopped fresh tomato and mix it in.

3. Add the chopped sausage and stir fry it to brown. Add the washed endive. Season carefully (remember that the sausage may be salty). Mix well, then add about 5 tablepsoons of water, cover the pot, lower the heat and let the pot stew gently for 30 minutes. Check the mixture and stir it occasionally. When it’s done, set it aside to cool to room temperature.

4. Now, add the grated Parmesan and parsley and mix well. If the mixture is wet, add just enough fresh breadcrumbs to thicken it.

5. Use a pasta machine to roll out the pastry. Cut out any shape you would like to use and fill the pasta shapes with the cooled filling. Seal the edges with egg wash and place each raviolo on flour dusted trays. Set them aside until needed.

6. Boil the ravioli in plenty of salted water for about 5 minutes only. I use a slotted spoon to lift the ravioli out of the water and do not drain them, as they are delicate.

7. Drizzle with extra-virgin olive oil, and add cherry tomatoes, fresh mint, and grated Pecorino.

RAVJOLI BL-INDIVJA U ZALZETT MALTI

Ravioli with endive and Maltese sausage filling

As an appetiser before a marathon saturday lunch, my mother would prepare stewed endive and Maltese sausage to be served warm with crusty Maltese bread. I have taken this idea and changed it into a filling for ravioli, serving them very simply in extra-virgin olive oil with cherry tomatoes, fresh mint, and grated Pecorino.

SERVES 8

PREPARATION AND COOKING: 2 hours

RECOMMENDED WINE: A locally produced, unoaked Girgentina would work perfectly with the nuttiness of the endive.

QAQOĊĊ MIMLI BIZ-ZALZETT MALTI

Whole globe artichokes braised with a Maltese sausage stuffing

This is a very tasty and satisfying way to treat globe artichokes. Prepare loads of crusty bread to mop up all the delicious juices.

SERVES: 4

PREPARATION AND COOKING: 1.5 hours

RECOMMENDED WINE: If you can manage to find a Maltese, dry sparkling wine it would pair well with fattiness of the sausage and sweetness of the apple. Alternatively, a good quality extra dry Prosecco should be a delicious match.

YOU WILL NEED:

500g skinned Maltese sausage

1 egg

1 cup fresh breadcrumbs

1 tablespoon grated Pecorino

2 cloves garlic, peeled and chopped

1 handful parsley, chopped salt and pepper

4 large globe artichokes

2 large carrots, peeled and cut into chunks

a few sprigs local celery extra-virgin olive oil

1. Prepare the filling by mixing all the ingredients together. Be careful with salt as the sausages are normally quite salty.

2. Prepare a large bowl of water and add some lemon juice. You’ll use this to stop the artichokes browning while you prepare them. Remove the tough outer bracts of an artichokes and scoop out the choke. Peel the stem too and put the prepared vegetable in the lemon water. Repeat with all the other artichokes.

3. Remove an artichoke from the water and separate the bracts slightly. Push the sausage filling down in between the bracts and in the centre too. Repeat with all the other artichokes.

4. Transfer the filled artichokes to a deep pot where they will fit snugly. Add the carrots and chopped celery. Drizzle with a good amount of extra-virgin olive oil and season. Add a glass of water and cover the pot with a tight fitting lid.

5. Bring the pot to the boil then lower the heat and braise the artichokes gently till the vegetables are tender (about 40 minutes). Do not let the pot dry out. Check it occasionally and top up the water as necessary.

6. Serve the artichokes with lots of fresh, crusty bread.

CROSTINI BIZ-ZALZETT MALTI, CHILLI U TUFFIEĦ

Maltese sausage, chilli, and apple crostini

These make delicious bites to serve before lunch. The sweetness of the apple works so well to contrast the saltiness and fat of the sausage.

SERVES: 8-10

PREPARATION AND COOKING: 20 minutes (oven temperature 185°C)

RECOMMENDED WINE: If you can manage to find a Maltese dry sparkling wine it would pair well with fattiness of the sausage and sweetness of the apple. Alternatively, a good quality extra dry Prosecco should be a delicious match.

YOU WILL NEED:

1 day old Maltese bezzun (traditional crusty long bread loaf)

FOR THE APPLE PUR É E

1 Golden Delicious apple, peeled, cored and chopped

1 Granny Smith apple, peeled, cored and chopped

1 heaped tablespoon sugar • water

FOR THE TOPPING

extra-virgin olive oil

1 medium onion, peeled and chopped

2 cloves garlic, peeled and chopped • chilli

4 Maltese sausages, skinned and chopped into small pieces

1 Granny Smith, peeled, cored and cut into very small dice

1 handful parsley, chopped salt and pepper • rucola to garnish

1. Heat oven to 185°C. Cut the bezzun into 1cm thick slices and place onto baking trays. Bake for about 8 to 10 minutes till golden and crisped. Set aside to cool.

2. For the purée, place the apples into a small pot and add the sugar and just enough water to cover them. Place the pot on the heat and bring it to the boil. Cook the apples till they are soft and then use a stick blender to process. Set the mixture aside to cool.

3. Heat a good glug of extra-virgin oil in a frying pan. Stir fry the onion and garlic to soften them, then add as much chilli as you like. Add the chopped sausages, mix them in well and cook, stirring often, on moderate heat for 5 minutes.

4. Add the finely chopped apple and continue to cook for another 5 minutes till the sausage is cooked through. Add the chopped parsley. Check the seasoning and adjust to taste.

5. Spread the toasted bread with some of the apple purée then top this with the cooked sausage mix. Place the crostini on serving trays and garnish with fresh rucola. I also used some apple flakes to decorate, which I had dried in a desiccator.

BURGER ‘MALTI’

Maltese

burger

For this recipe I took the ingredients that make up a Maltese sausage and made up a burger pattie with them. Matched with other traditional ingredients, we could christen this as a true Maltese dish.

SERVES: 4

PREPARATION AND COOKING: 1 hour

RECOMMENDED WINE: This dish screams Maltese Ġellewża or Syrah to me. The spice of the sausage works perfectly with the juiciness of the Ġellewża, whilst the richness of the dish could also stand up to the power of the Maltese Syrah. I would suggested chilling the wine for a couple of minutes before serving to keep it fresh, easy and approachable.

YOUR WILL NEED:

1 and ½ teaspoons coriander seeds

600g minced pork sea salt

freshly cracked pepper handful parsley, chopped

2 to 3 cloves garlic, peeled and finely chopped fresh tomato, sliced

2 large fresh local sheeps’ cheeselets (ġbejniet), sliced salad leaves

4 sesame burger buns

FOR THE ARJOLI

150g galletti

4 cloves garlic, peeled

A good handful parsley salt and pepper chilli flakes extra-virgin olive oil

FOR THE TOMATO AND GARLIC SALSA

extra-virgin olive oil

2 cloves garlic, peeled and chopped a splash of red wine vinegar

1 tin polpa di pomodoro

2 teaspoons sugar salt and pepper

1. Toast the coriander seeds in a dry pan then add to the pork mince. Season well with sea salt and pepper. Add the chopped parsley and finely chopped garlic. Stir all the ingredients together until well combined, then use damp hands to shape the patties. Place these on a baking sheet, cover them with cling film and let them rest in the fridge.

2. For the arjoli, place the galletti in a food processor and pulse to start breaking them up. Add the garlic and parsley leaves. Season with salt, pepper and chilli flakes and pulse again. Then, with the motor running, add just enough olive oil to form a thick paste. Set this aside until it’s needed.

3. For the salsa, heat some extravirgin olive oil in a pot. Add the garlic and fry it gently but don’t allow it to brown. Add a splash of vinegar (be careful as it will splutter) and reduce it before pouring in the polpa. Add 2 tablespoons of water to the tin, swirl it around to loosen the remainder of the polpa and add this to the sauce. Add the sugar and season to taste. Let the salsa simmer on gentle heat for 15 minutes.

4. Heat the grill or griddle pan and grill the burgers for 5 to 7 minutes on each side till done. Toast the buns.

5. Assemble the burgers by spreading a good amount of tomato salsa on the bread. Add the cooked burger. Top with arjoli and sliced ġbejniet. Garnish with sliced tomatoes and salad leaves of your choice.

ZALZETT MALTI ‘BIANCHETTA’

Maltese sausage cooked with vegetables in a white sauce

A blanquette is a quintessential French dish very traditionally made with veal. The sauce is thickened with egg yolks.

SERVES: 6

PREPARATION AND COOKING: 1 hour

RECOMMENDED WINE: You can certainly go for either red or white wine with this dish. I would opt for a slightly oaked Chardonnay that would match with the creaminess of the sauce. However, a light bodied, red wine with very soft tannins could work equally well, especially with the sausage.

YOU WILL NEED:

6 large Maltese sausages

2 tablespoons extra-virgin olive oil

75g butter

2 medium leeks, trimmed and sliced thickly

2 cloves garlic, peeled and chopped

2 sticks celery, chopped

3 carrots, peeled and sliced

6 fresh sage leaves

250ml dry white wine

500ml chicken stock salt and pepper

100g peas

3 egg yolks chopped parsley

1. Place the sausages into a pot and cover them with water. Bring the pot to the boil and let it simmer gently for 15 minutes. Drain the sausages and set them aside.

2. Heat the extra-virgin olive oil with the butter, then add the leeks, garlic, and celery. Stir fry on moderate heat to soften before adding the carrots and sage. Mix well and cook for a few minutes before adding the sausages.

3. Now, raise the heat, douse the mixture with the wine and cook till the liquide reduces. Add the stock, bring the pot to the boil and let it cook for 5 minutes. Check and adjust the seasoning. Add the peas.

4. Beat the egg yolks lightly in a bowl with a fork. Remove the pot from the heat and quickly stir in the yolks to thicken the sauce. Serve at once sprinkled with chopped parsley.

RISOTTO BL-ISPINAĊI U ZALZETT MALTI

Spinach and Maltese Sausage risotto

I gave a Maltese twist to a classic Italian dish by serving it topped with fried Maltese Sausage.

SERVES: 4 as a starter

PREPARATION AND COOKING: 50 minutes

RECOMMENDED WINE: I love pairing risotto with oaked Chardonnay. This dish could also work with red wines too, however finding a Maltese red wine with soft tannins may be a tad difficult.

YOU WILL NEED:

500g fresh spinach leaves extra-virgin olive oil

1 onion, peeled and finely chopped 300g Arborio rice

½ glass dry white wine salt and pepper

1 litre vegetable stock

100g grated Parmesan cheese

75g butter

4 Maltese sausages

Parmesan shavings to garnish

1. Place the spinach in a pot with 2 tablespoons of water and a pinch of salt. Cook for 2 minutes on high heat then run the mixture through a food processor. Set this aside.

2. Heat a good glug of extra-virgin olive oil in heavy pot and stir fry the onion for a few minutes till it’s translucent. Add the rice, stir well to coat with the fat and fry it for a minute before dousing with the white wine. Cook the mixture to reduce the liquid.

3. Season the mixture, then start adding the stock gradually while stirring. When all the stock has been added, add the spinach purée. Mix it in well, then add the cheese. Stir it till it melts then add the butter and beat it in.

4. While the risotto is cooking, skin the sausages and chop them. Add a tablespoon of extra-virgin olive oil to a frying pan and cook the sausage till it’s lightly browned.

5. Serve the risotto topped with fried sausage and garnish with shavings of Parmesan.

BEAUJOLAIS UNVEILED

The Beaujolais region is reinventing itself as a source of quality wines. Andrew Azzopardi offers a taste of what to expect.

In the wine world, the region of Beaujolais and the Gamay grape remind me of those once overlooked kids who’ve just aced their exams at school. Previously underestimated, they’ve suddenly catapulted to stardom, giving the overpriced Pinot Noir a run for its money.

Beaujolais, still haunted by its infamous Beaujolais Nouveau reputation, has reinvented itself over the years and the Gamay grape now showcases quality that’ll make your taste buds dance in delight. As Pinot Noir prices in Burgundy skyrocket faster than a spaceship, Beaujolais emerges as the savvy sipper’s secret weapon. It’s like finding a unicorn in your backyard. It’s rare and exciting, except that, unlike unicorns, Beaujolais exists and is surprisingly affordable.

Just south of the famous region of Burgundy, in a region overshadowed by its glitzy neighbors, where tradition meets innovation, Beaujolais has been quietly perfecting its Gamay grape in its granite soils. This unsung hero, often mistaken for Pinot Noir’s quirky cousin, is an underappreciated gem producing wines with vibrant personality as well as 10 captivating Beaujolais Crus.

Pinot Noir – unaffordable luxury?

Let’s set the record straight. I’m a huge fan of Pinot Noir, especially Burgundy Pinot Noir which is the epitome of finesse, complexity, and elegance. While I won’t forego the chance to drink a glass of Burgundy Pinot, it makes me feel like I’m having to pay for VIP tickets to a concert that only plays the greatest hits from the biggest stars. Burgundy Pinot Noir has become the rockstar of the wine world, demanding a wallet-draining price for every show. Already known to be among the most expensive wines in the world, Burgundy prices have risen by a whopping 28% since 2019 alone and while production volumes have increased slightly this year, I cannot foresee these prices drop enough. In a nutshell, Burgundy Pinot Noir has, sadly, become unaffordable to many of us.

There are some incredible alternative Pinot Noirs from other regions such as Italy, Germany and even New Zealand, and, while many of these of these wines offer incredible depth, complexity, and elegance, we tend to forget that just south of Burgundy there is alternative grape variety that also has some similarities to Burgundy Pinot Noir.

Gamay – an affordable alternative

In keeping with rock concert analogy, Gamay is more of that down-to-earth artist with an acoustic guitar, ready to serenade your taste buds without costing an arm and leg. As Pinot Noir prices reach the stratosphere, Gamay offers an affordable alternative that doesn’t compromise on flavour. It’s like getting front-row seats without the VIP price tag. In a 2018 article, renowned critic Jancis Robinson states that even though the grapes may be different, the build is the same, especially since more and more Beaujolais is being made using traditional Burgundian techniques.

Beaujolais Nouveau – a flashback to the ‘80s

Let me quickly address the awkward elephant in the room – Beaujolais Nouveau. Once the life of the party in the ‘80s, it’s left a sour aftertaste. Just like the questionable fashion choice that haunts our yearbook photos, we now pretend to never have drunk that stuff, although deep down you know we’ve all been there. Released on the 3rd Thursday in November, Beaujolais Nouveau was intended to be the new wine of the latest vintage that is meant to be drunk immediately after release. A wine with bright character, light bodied with little tannins and dangerously easy to drink, it was a worldwide sensation but, as expected, too many producers jumped on the bandwagon and churned out cheap, acidic wine with a bubblegum pop.

But fear not, the Beaujolais region has undergone a makeover, and the region’s producers are focusing more on quality, such that even Beaujolais Nouveau, once relegated to bargain bins, is also making a slight comeback. Many winemakers are ditching the rush-to-market approach, focusing on quality over speed. It’s a Nouveau redemption story that you may want to give a second chance.

Decoding Gamay’s flavour palette

Last year, I did manage to get through half a glass of Beaujolais Nouveau, but I’m not in rush for another glass anytime soon. However, I’m now pouring myself a glass of “Fleurie” Beaujolais Cru as I write and it’s delicious. Let’s delve into the magic of Gamay’s flavour spectrum. Imagine a burst of freshly picked red fruits – cherries, raspberries, and strawberries – bouncing around on your palate. Add a hint of floral notes, a touch of spice, and a good dash of acidity for a melody that’s both playful and incredibly sophisticated. That’s Gamay for you.

The Beaujolais region has undergone a makeover, and the region’s producers are focusing more on quality.

Beaujolais wines’ three primary styles

1. Beaujolais Nouveau: Light, fruity, and meant for immediate enjoyment. Think of it as the Beaujolais partystarter, designed to be uncorked and celebrated without delay. It’s actually a pretty decent Christmas drink that can work with an array of mince pies and Christmas snacks.

2. Beaujolais and Beaujolais-Villages: A step up in complexity, these wines offer a more nuanced expression of the Gamay grape. With a balance of fruitiness and structure, they’re versatile and can be rather delightful. I strongly recommend slightly chilling a bottle before your next summer dinner – you may be pleasantly surprised.

3. The Crus of Beaujolais: These are the stars of the region. The ten Crus are individual villages, each with its own unique terroir. From the robust wines of Morgon to the floral elegance of Fleurie, the Crus showcase the incredible diversity and finesse within Beaujolais. Oftentimes, Beaujolais Cru is confusing to the consumer since they don’t have any reference to Beaujolais on the label, but simply state the name of the Cru. While styles vary, there is a tendency to make an increasing proportion of these wines in much the same way as Côte d’Or red Burgundy so that they improve in the bottle. The most substantial examples from Brouilly, Moulin-à-Vent, and Morgon can age up to 10 years (and even more) and start to taste more like mature Burgundy Pinot Noir. Bingo!

The future of Beaujolais

The future looks bright. The region is slowly shedding the Nouveau stigma and the Crus are gaining recognition. Winemakers are embracing sustainability and innovation.

I raise my glass to Beaujolais – the region that defied expectations, the Gamay grape that stole the spotlight, and the future that holds promise and possibility. Beaujolais isn’t just a wine; it’s a celebration and a testament to how a region can reinvent itself when quality becomes its main focus.

So, whether you’re a seasoned sipper or a wine novice, give Beaujolais a chance to be your companion on this adventure. It’s time to discover the enchanting world of Beaujolais and the Gamay grape where the rate of quality is improving at breakneck speed, but prices remain affordable. It’s a win for the wine-lover. Cheers to the rebels of the vineyard!

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

The Beaujolai crus unveiled – what should we expect?

1. Morgon: The heavyweight champion, producing robust, age-worthy wines with a distinct mineral edge.

2. Fleurie: The romantic, offering wines that are floral, elegant, and reminiscent of a bouquet of violets.

3. Moulin-à-Vent: The powerhouse, crafting wines with structure and depth, often referred to as the “King of Beaujolais.” These wines can age beautifully.

4. Brouilly: The largest Cru, delivering fruity and approachable wines perfect for everyday enjoyment.

5. Chiroubles: The charmer, known for its finesse, bright acidity, and delightful floral aromas.

6. Régnié: The newcomer among the Crus, producing wines that strike a balance between fruitiness and structure.

7. Côte de Brouilly: The sibling of Brouilly, situated on the slopes of the extinct Mont Brouilly, offering wines with added depth.

8. Juliénas: The bold and masculine, crafting wines with structure, complexity, and a touch of spice.

9. Saint-Amour: The romantic at heart, producing wines that are light, charming, and perfect for celebration.

10. Chénas: The versatile, known for wines that range from light and fruity to more robust expressions.

FABULOUSLY FRESH

Harvest the best of what’s in season and mix in a few extras. Claire Borg’s recipes and photography are a visual and culinary treat and most can be prepared in minutes.

ROASTED CAULIFLOWER WITH HERBED GREEK YOGHURT

Cauliflower is an underrated vegetable and often overlooked. It’s cheap and plentiful and can be prepared in so many different ways other than simply steamed. This recipe combines warm spices and fresh herbs with the tang of lemon and smoothness of yogurt.

Serves 6

YOU WILL NEED:

1 large cauliflower olive oil

3 tablespoons Moroccan spice mix sea salt

6 tablespoons breadcrumbs

1 teaspoons garlic granules

1 teaspoons spoked paprika

1 teaspoons sweet paprika fresh dill, finely chopped fresh parsley, finely chopped lemon zest, freshly grated Greek yogurt (plain)

1. Preheat the oven to 220°C.

2. Wash and cut the cauliflower into florettes. Place these in a large bowl and drizzle them with olive oil. Sprinkle with the herbs and breadcrumbs, toss well until coated and season to taste.

3. Spread out the cauliflower on a baking tray, making sure the florettes are well-spaced. Open roast the cauliflower in the preheated oven until it is golden (about 10-15 minutes).

4. Just before serving, mix the finely chopped herbs and lemon zest into the yoghurt.

STRAWBERRY AND FETA SALAD

Fresh, sweet and salty, this salad will make your tastebuds tingle. Prepare it just before serving.

Serves 3 to 4

YOU WILL NEED:

1 small cucumber, peeled and diced

2 avocadoes, peeled and diced

150g pecan nuts

80g raw pistachios, roughly chopped

1 small bunch rucola, roughly chopped 300g feta cheese

1 punnet strawberries, washed, hulled, and sliced some mint leaves poppy seeds

FOR THE DRESSING:

juice of fresh Maltese lemons

olive oil a drizzle of honey

1. Put the chopped rucola into a serving dish and arrange the remaining ingredients over on top.

2. Put the fresh lemon juice and olive oil into a jar. Add a drizzle of honey, close the jar and give it a good shake.

3. Drizzle the dressing over the salad, toss it lightly, and serve it immediately.

NAAN BREAD

Naan bread tastes best when still warm and freshly made. It’s made in three stages, which will give you time in between to prepare other dishes.

Makes 8 pieces

YOU WILL NEED:

2 teaspoons dried yeast

250ml warm milk

500g plain flour

1 ½ teaspoons salt

1 tablespoo sugar

3 tablespoons plain yoghurt

30g melted butter

1. Place the butter in a small pan on a gentle heat and let it melt. Stir in the milk and yoghurt and warm the ingredients until they are hand hot.

2. Mix the flour, salt, sugar and yeast together in a bowl, then add the warm milk mixture. Stir the dry and wet ingredients together until they are well combined and form a dough.

3. Turn out the dough onto a clean surface and knead it for ten minutes. Place the dough into a clean bowl, cover it and let it rest until it doubles. Now, knock back the dough to remove the large air bubbles, divide it into 8 pieces and shape these into 8 separate balls. Place them on a floured surface and cover them with a lightly damp cloth for about 10 minutes.

4. Prepare a heavy based skillet or non-stick pan to cook the naan. Place it on the heat and let it warm up thoroughly.

5. On a floured surface, roll out the dough balls into 5 mm thick round or oval shaped flat breads. Cook these in batches in the hot skillet until they puff up and brown on both sides. Wrap each flat bread in a clean dish cloth to keep it warm and soft until the bread is all done.

RAW SPINACH AND CASHEW DIP

This is really simple but very tasty and can be served with naan bread. You just need to blitz all the ingredients together.

Serves 4-6

You will need:

150g cashew nuts, raw 250g fresh spinach leaves

1 small bunch fresh parsley

4 tablespoons olive oil

1 teaspoon tahini

juice of ½ a fresh Maltese lemon

1 clove garlic

1 tablespoon apple cider vinegar

black pepper

salt

50ml cold water

1. Soak the cashews in boiling water for 20 minutes. Drain.

2. Place the nuts and all the other ingredients into a blender or food processor. Add about 50 ml of cold water and blend until super smooth.

CAULIFLOWER AND RED KIDNEY BEAN PATTIES

This is a great way to using leftover cooked vegetables. For these, I used the roasted cauliflower I had made earlier. You need to eye the quantities and adjust the consistency of the mixture with breadcrumbs if you need to firm it up before forming the patties.

YOU WILL NEED:

roasted cauliflower (any other side vegetable leftovers can be used)

1 can of red kidney beans, rinsed and drained fresh herbs (I used parsley and mint)

1 medium onion, very finely chopped or grated

2 eggs

3 tablespoons grated Parmesan (optional) breadcrumbs chutney

1. Put the red kidney beans and cauliflower into a large mixing bowl and mash them together. Add the eggs and beat them in. Fold in the onion, cheese and add enough breadcrumbs to firm up the mixture.

2. Using clean, damp hands, scoop up some of the mixture and shape it into a ball. Dip this into more breadcrumbs and press it between your palms to flatten it. Repeat with the rest of the mixture.

3. Shallow fry the patties in some hot oil until they are golden on both sides, or else place them on a baking tray, drizzle with olive oil and bake them until golden.

4. Serve sprinkled with fresh herbs accompanied by a chutney.

FLUFFY BUCKWHEAT PANCAKES

I love to make small pancakes, but the size is totally up to you. This recipe is for plain pancakes served with a strawberry and yogurt topping. Alternatively, you can also make blueberry pancakes by dropping fresh blueberries onto the batter in the pan just before it starts to set.

YOU WILL NEED:

150g plain flour

150g buckwheat flour

3 teaspoons baking powder

½ teaspoon bicarbonate of soda

4 tablespoons sugar

3 eggs 350ml milk

FOR THE TOPPING: Greek yogurt maple syrup dehydrated strawberries

1. Sift the flours and raising agents into a large bowl. Add the sugar, eggs and milk and whisk the ingredients together until smooth. If the mixture remains lumpy, run it through a fine metal sieve.

2. Heat a large skillet and rub it with some butter. Use a piping bottle to pipe out even amounts of batter.

3. Cook the pancakes over medium heat and let them fluff up before flipping them over. Placed the cooked pancakes on a warmed dish and cover them with a cloth while you cook the rest of the batter.

4. Serve these topped with Greek yorgurt, dehydrated strawberries, and maple syrup, or any other toppings you prefer.

12 HOUR SLOW-COOKED ROAST BEEF AND MUSTARD SANDWICH FILLER

At some stage, we have all bought a good cut of meat for roasting then gotten really confused at how long and at what temperature to cook it. My best bet is always to buy a bigger cut, roast the whole thing, slice it really thin and freeze it in batches. Roast beef freezes very well, does not contain and sulphites and nitrates (like most of the processed cold cuts) and if you choose a good quality grass-fed cut, not only is the end result packed with flavour, but you’ll offer a healthier sandwich filler to your family and friends. I opted for a 3 kg rib eye cut off the bone. I had enough for a round of sandwiches and another two batches for freezing.

YOU WILL NEED:

3kg of rib eye in a single piece

Some butter

good quality mustard (I used Dijon mustard)

2 tablespoons mustard seeds

1 teaspoon paprika

1 tablespoon garlic granules

1 teaspoon mustard powder

300ml Guinness

300ml chicken stock

2 leeks

2 onions

some fresh rosemary salt and Pepper

1. Bring the cut of beef to room temperature if possible. If not, try to leave out of the fridge for at least a couple of hours before cooking it.

2. Pat the meat dry with some kitchen paper and rub it with some butter and mustard, then sprinkle it with mustard powder, paprika, garlic granules, and mustard seeds, and season it with salt and pepper.

3. Heat a large pan over a high flame and sear the whole joint on all sides until it is golden. In a roasting tin, place the chopped leeks and onions at the bottom, sprinkle these with fresh rosemary and pour in the Guinness and chicken stock. Place the meat over the onions.

4. Cover the pan with baking paper, then seal it tightly with foil. Place the roasting pan in a hot oven set on 220°C for 20 minutes, then lower the temperature to 60°C and let it bake for 12 hours, covered. I usually do this overnight to find the meat ready by the morning.

5. Remove the roasting pan from the oven and leave the meat untouched for an hour to rest. Ideally, you should let it cool before slicing it thinly with a very sharp knife.

6. To serve the meat with warm gravy, blend the onions with cooking liqueur and cook it to reduce the liquid. Serve the sauce on the side.

Brunch Time

When it’s too late for breakfast and too early for lunch, it’s time for brunch.

Photography: Corinne Vella

Brunch is an easy and fun way to rustle up a meal from store-cupboard ingredients and a few bought-in extras. It works as well for two as for larger groups. Many of these recipes are oven-roasted, so they can be prepared and then cooked together or in quick succession.

Baked eggs

It gets fiddly to make individual portions for more than two people. For larger groups, multiply the ingredient amounts and prepare a large dish for everyone to share.

Serves 2

YOU WILL NEED:

2 organic eggs (room temperature)

2 teaspoons harissa

100g feta cheese or goat’s cheese

several sprigs of fresh mint

a loose handful of coriander leaves

¼ head broccoli

¼ head green cauliflower

olive oil

crushed black pepper (this gives a coarser texture than grinding)

1 small garlic clove (optional)

1. Preheat the oven to 200°C and brush two small oven-to-table dishes with olive oil. Roughly chop the cheese and divide it between the two dishes.

2. Rinse the cauliflower and broccoli well, break them up into small florets and place them into a mixing bowl. If you’re using garlic, peel and crush the clove and add this to the bowl.

3. Pluck and chop the mint and coriander leaves, reserving a few sprig tips for later. Add the chopped herbs to the bowl. Drizzle in some olive oil, add a scrunch of black pepper, and toss the ingredients together.

4. Put the mixed greens into the dishes, leaving a well in the centre. Crack an egg into each hollow and transfer the dishes to the pre-heated oven. Bake the eggs for around 8 minutes, until the whites are cooked but the yolks are still runny.

5. Dot with harissa, garnish with coriander and mint sprigs. Serve at once.

Hummus bi tahini

This is easy to make ahead and will keep well for a few days. Use skinned chickpeas because it really does make a difference to the texture.

YOU WILL NEED:

400g cooked chickpeas, skinned

2-3 tablespoons tahini

2 cloves garlic, peeled and roughly chopped juice and zest of 1 lemon

3 tablespoons extra-virgin olive oil

¼ teaspoon sea salt

teaspoon ground cumin

1. Set a few chickpeas aside to use as a garnish. Put all the ingredients (except the olive oil) into a bowl and blitz with a stick blender until the mixture forms a rough paste.

2. Drizzle in some warm water and olive oil and continue blending till the paste smoothens. The consistency should be thick, not runny.

3. Scoop the hummus into a low dish and use a spoon to smooth the surface into a low hollow. Scatter with whole skinned chickpeas and drizzle with olive oil. Keep refridgerated until needed.

Grilled Portobello mushrooms

Mushrooms shrink when cooking so buy the largest Portobello mushrooms you can find.

YOU WILL NEED:

Portobello mushrooms bolet mushrooms porcini mushrooms (dried will do) olive oil • garlic unsalted butter curley parsley savoy cabbage (to serve)

1. Preheat the oven to 200ºC. Soak the dried porcini in some warm water. Snap the cabbage leaves off its stem, wash them and pat them dry, then arrange them on a serving dish.

2. Wipe the portobello mushrooms with a piece of kitchen paper and remove the stems carefully, leaving the caps whole. Place the caps on a baking tray brushed with a light coating of olive oil.

3. Drizzle each mushroom cap with a bit of olive oil. Crush one of the garlic cloves and scatter it over the mushrooms. Dot a bit of butter in each cap. Roast the mushrooms in the preheated oven for around 10 minutes

4. Meanwhile, chop up the portobello mushroom stems and peel and crush the second garlic clove. Roughly chop up the bolet mushrooms and drain the porcini.

5. Melt a tablespoon of butter in a pan with a spoonful of olive oil and put in the garlic. Warm it for about a minute until it begins to soften. Now, add the rest of the mushrooms and cook, stirring, over a medium-high heat until the mushrooms are cooked (about 3 minutes). You may need to add a bit more oil and butter.

6. Remove the portobello mushrooms from the oven and fill them with the mushroom mixture. Transfer them to the serving dish and sprinkle with chopped parsley. Serve at once.

If you have the time and inclination, you could make the sourdough bread yourself. (We featured several of Claire Borg’s sourdough recipes in April 2020, and Amy Mallia’s no-knead version in June 2020.) You could serve the toast readytopped, or simply serve all the topping ingredients at table for everyone to help themselves.

YOU WILL NEED:

1 sourdough baguette Burrata (room temperature) cream cheese (room temperature)

hummus (room temperature) peanut butter • lemon zest goat’s cheese log (chèvre) banana • cherry tomatoes blueberries • dates winter plums • rucola

chia seeds • poppy seeds red currants • wild thyme honey green pistachios, unsalted roasted peeled hazelnuts

fresh basil • fresh thyme

fresh mint • olive oil

freshly squeezed lemon juice

Sourdough toast

1. First, prepare the toppings.

2. Thoroughly rinse the blueberries and red currants, leaving the red currants on the stem. Finely chop the pistachios and crush the hazelnuts. Rinse the thyme and strip the sprigs into a small bowl. Rise the mint and chop the leaves. Slice up the chèvre.

3. Wash the plums and slice them into crescents. Wash the cherry tomatoes and slice them in half. Finely chop the dates. Peel and slice up the banana. Rinse the basil and remove the leaves from the stems.

4. Warm up a dish and cover it with a cloth. Cut the baguette diagonally into thick slices and toast them on a stovetop griddle for a couple of minutes on each side. As you work, place the toasted bread on the warmed dish and cover it with the cloth.

5. If you’re serving the toast readytopped, work quickly and start by spreading 2 slices of toast with hummus. Top one with red currants and chopped mint, and the other with thyme and a drizzle of olive oil.

6. Spread a slice of toast with peanut butter and top this with banana slices and a sprinkle of chia seeds.

7. Mash the burrata onto two slices of toast. Top one with plum crescents and basil leaves, and the other with cherry tomatoes, a sprinkle of poppy seeds and a drizzle of olive oil.

8. Spread a slice of toast with cream cheese. Top it with blueberries and lemon zest and add a few drops of lemon juice.

9. Lightly spread the chèvre onto two slices of toast. Top one with chopped green pistachios and a drizzle of wild thyme honey, and the other with baby rucola, chopped dates, crushed hazelnuts and honey.

10. Arrange the topped toast on a presentation dish and serve it immediately.

Savoury scones and smoked salmon

Scones are best when served almost straight out of the oven. If you’re organizing brunch for several people, make these ahead and then warm them up just before serving.

Serves 6-8

YOU WILL NEED:

140g cold butter

150ml cold milk

225g self-raising flour

½ teaspoon baking powder

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1 organic egg

140g cream cheese

120g smoked salmon

fresh dill fronds

lemon zest

black pepper

sea salt

1. Preheat the oven to 220°C and line a baking tray with non-stick paper.

2. Stir the flour, salt, and baking powder together in a bowl. Dice the butter and rub it into the dry ingredients using your fingertips until the mixture looks like breadcrumbs.

3. Pour in the milk and use a blunt knife to “cut” the liquid into the mixture without stirring it. Then, use your hands to quickly bring the mixture together into a dough.

4. Transfer the dough to a floured surface and knead it slightly to form a ball. Flatted this into a thick disc shape, then cut it into 6-8 triangles and transfer them to the lined baking tray, leaving a fingerwidth of space between them.

5. Lightly beat the egg with a fork. In a separate bowl, mix the poppy and sesame seeds together with a scrunch of black pepper. Brush the dough triangles with beaten egg and sprinkle them with the seed mixture and a pinch of sea salt.

6. Put the tray in the preheated oven and bake the scones until they puff up and turn lightly golden (around 18 minutes).

7. Transfer the scones to a wire rack and allow them to cool a little. Stir the lemon zest into the cream cheese and add a scrunch of black pepper. Arrange the smoked salmon on a serving dish and sprinkle it with chopped dill.

8. Serve the scones slightly warm, accompanied by the cream cheese and smoked salmon salmon.

Roast aubergines with tahini yogurt

The smaller the aubergines, the quicker they will cook so keep an eye on these and adjust the cooking time as necessary.

YOU WILL NEED:

3 small Maltese aubergines

3 tablespoons runny plain yogurt

2 tablespoons tahini

1 full head of garlic, plus 3 loose cloves chilli oil

lemon zest fresh parsley, chopped

1. Preheat the oven to 200°C.

2. Remove the outer skin of the garlic bulb, leaving the inner skins intact. Slice off the top tip of the bulb, drizzle it with olive oil, and wrap it in foil.

3. Peel the loose cloves and crush them using the side of a knife blade.

4. Cut the aubergines lengthwise into slices 5mm thick. Brush them with olive oil and put them in an oven-proof dish lightly brushed with oil. Scatter with the crushed garlic.

5. Place the foil-wrapped garlic bulb on the same dish and roast the garlic and aubergines (around 15-20 minutes). Check frequently towards the end of the cooking time to avoid the aubergines burning. You may want to turn over the slices around half-way through.

6. Transfer the cooked aubergines to a serving dish. Unwrap the roast garlic and place it on the side. Whip the tahini into the yogurt and drizzle it over the aubergines. Scatter the zest and chopped parsley on top, and serve at once.

The Ulm Collection |RamónEsteve

REFINED

A corner apartment overlooking the sea in Sliema has undergone a remarkable transformation

Interior architecture and design: DAAA Haus www.daaahaus.com

Photography: Diana Iskander

Turnkey procurement, refurbishment and furnishing: Sap Management Ltd. www.sapmanagement.eu

LUXURY

Astroll along the Sliema promenade can be an unsettling experience. While the aura of exclusivity persists, the instinctive search for a visual anchor is frustrated by the absence of architectural rhythm and harmony. So it is with some relief that one turns inward to rediscover the quiet elegance that once defined the character of the area fondly known as “the Sliema front”.

Across from the road from the historic stone tower that gave the street its name, a slice of the corner Seacliff development has recaptured that sense of discreet style. The well-appointed interior of the 4-bedroom corner seafront apartment in a design by DAAA Haus, seamlessly marries opulence with contemporary functionality, exuding an air of refined elegance.

The well-appointed interior seamlessly marries opulence with contemporary functionality, a testament to the quality of skilled craftsmanship and attention to detail.

The internal layout was altered and now includes a private lift lobby entrance, which sets a tone of exclusivity. Upon entry, a large hall with a picture panoramic window frames the view of the Dragonara peninsula, inviting the beauty of the outdoors inside. The open space TV/living and dining area seamlessly transitions into a reading lounge and a separate bar and entertainment wine lounge, creating a harmonious flow, and opens out onto a large terrace where the sea breeze and views can be enjoyed in complete privacy.

The design throughout is a testament to the quality of skilled craftsmanship and attention to detail. Bespoke boiserie in a subtle and sophisticated matt limed finish adorns the walls, creating an atmosphere of warmth and sophistication. Throughout the space bespoke marble works elevate the aesthetic, complemented by the warmth of real wood flooring that lends a sense of natural beauty to the living spaces.

“In the living area, the colour palette is soft and neutral. Light caramel and white with shades of blue, inspired by the views of the limestone beach, the sea and sky, create a light and airy atmosphere,” says Keith Pillow, creative director of DAAA Haus. In one of the bathrooms, soothing earthy tones – the ribbed wooden vanity unit, smooth wood door and blinds, dark veined marble floor and wall cladding – evoke a sense of calm. Further inside, the deep blue of the walls, cantilevered cabinets and seating have a cocooning effect. Throughout the interior, natural materials – warm wood, smooth marble, metal, leather and suede – provide tactile and visual texture.

The furniture, fixtures, and equipment were meticulously chosen with Sap Management Ltd, who specialise in highend property refurbishment and furnishings. From the elegant seating to bespoke light fixtures, each piece was handpicked to enhance the apartment’s aesthetic.

The detailing is meticulous: bespoke cabinetry with inset lighting, leather covered cabinet doors with visible stitching, a wood panelled “waffle” ceiling in the living area, inset rope lighting in the corridor ceiling, curtain rails along the seafront windows that are set into the ceiling and hidden from view.

Meticulous detailing and hand-picked pieces enhance the elegant aesthetic throughout the apartment.

Outdoor Lighting

Yet, the genius of this interior is the cutting-edge technology that is seamlessly integrated into its design. Even on the warmest days, the most advanced and silent cooling system ensures a comfortable environment. Fresh air ventilation permeates every corner of the interior, promoting an atmosphere of freshness and vitality. An intelligent audio and lighting system creates the perfect ambiance for any occasion and a top-of-the-line data and security system guarantees peace of mind and privacy for the apartment’s discerning owners.

Tucked behind the bar area, a fully fitted high-tech professional kitchen in stainless steel caters to discerning culinary needs. Additional functional spaces include a well-equipped laundry room, a convenient guest WC, housekeeper’s quarters, and a spare bedroom with a TV and gaming lounge and its own en-suite bathroom.

The lighting systems and fittings are an integral part of the design. Throughout the apartment, surface-mounted and trackmounted spotlights from ESS and Elektra, who also supplied many of the high-end brand fittings, create discreet lighting effects and draw attention to focal points in the various spaces.

The remaining sleeping quarters are designed for comfort and indulgence. A short corridor leads to night quarters where two more bedrooms are detailed on either side, one of them the master suite which boasts a generously sized walk-in wardrobe. The ensuite bathroom is designed as a sanctuary of relaxation, featuring his and her walk-in sensory showers and a bespoke marble vanity unit, evoking the experience of a 5-star hotel.

Every inch of this apartment has been meticulously curated in collaboration with the finest Italian artisans. Only the highest quality materials have been employed, including real leathers for upholstered wardrobe doors and panels. This careful selection ensures not only a visually stunning space but also one that exudes timeless style, quality and durability. In essence, this Italian contemporary style design sets a new bar for luxury living.

THE WORK SPACE

An industrial site converted into a welcoming office environment designed to encourage collaboration

Forward Architects project team: Michael Pace, Anna Scigacz, Zoe Mizzi, Vasil Kuyov

Client: MrQ

Photography: Ramon Portelli

Customised joinery: Matter Make

Lighting design: Light Design Solutions

Layering a contemporary office workspace into the fermentation area of a disused industrial-scale brewery comes with challenges: an existing structure, restrictions on what can changed, limited natural light and the need to fit insulation, ventilation, soundproofing and fire and safety systems into a space originally built for a very different purpose. It takes imagination and creativity to cut through the complexity and deliver on a client brief for “a casual working environment that aims to stimulate a positive attitude to working hard.”

When Forward Architects took up the brief to transform part of the old brewery at Mriehel, their client did not have a pre-defined brand identity for their office though they wanted a space that emulates their collaborative work culture and encourages a team spirit. This left room for flexibility in interpreting the design brief to fitout the existing space: rows of fermentation vats divided across two spaces split by the central atrium of the building complex with a very visible flexible airconditioning duct suspended overhead.

Despite the absence of external windows, the main workspace is brightly lit thanks to bespoke ceiling lights designed in collaboration with Light Design Solutions that optimise the light intensity and colour. The inset tube lights are standard issue fittings that were customised to complement the overall effect.

The starting point of the design was a rigid layout and heritage elements which had to be retained: the original internal timber doors of the former fermentation area and the historic vats which were an integral part of the original building. These had already been made accessible with a floor installed by the building architect, which added another parameter to the design process. Since the vats could not be altered, they became the footprint by which all the other related workspaces were organised.

By lucky coincidence the size of the vats dovetailed with the dimensions needed for work stations, so the office was conceived as an open-plan space with compartments defined by the location and size of the vats. Each cubicle has been fitted out with desks in bespoke carpentry and one of the vats converted into a sunken-in shared seating area that functions as a casual meeting area as well as a break room.

A trasversal corridor has been converted into a communal kitchenette and casual social space for staff. The large custom-built table is split down the middle so that it can be opened up to enable access to the inner section of the wraparound seating, minimising inconvenience to anyone already sitting there. Another trasversal corridor which was not part of the original brief has been incorporated into the overall workspace. Streamlined and kept free of loose furniture in line with fire and safety regulations, it now provides individual breakout spaces sectioned off from the main work area.

Timber ribs define the individual work areas without interrupting their visual connection. The pre-existing industrial fermentation vats have been transformed into work cubicles fitted out with customised furniture. All the customised joinery was designed in collaboration with and supplied by Matter Make.

One of the striking aspects of the main workspace is its geometric forms and welcoming brightness despite the absence of windows to the outside. Smooth curves, rounded edges and gentle pastel colours soften the harshness of the former industrial character. The internal daytime effect is created using carefully designed artificial lighting calculated to mimic natural light. The large suspended ceiling lights were custom-designed in collaboration with Light Design Solutions to provide optimal light intensity and colour temperature, and are complemented by tube lights that were adapted to create the right lighting effect. The tubes are set into the customised timber ribs designed with Matter Make to define the individual work spaces while retaining visual connection throughout.

This was a project where the aesthetic, quality of work, and attention to detail clearly depended on frictionless coordination between the different disciplines and creative talent of Forward Architects and its various collaborators. It’s team work in action that’s made for a very successful outcome.

The trasversal corridors between the workspaces have been transformed into a kitchenette and for staff and a naturally lit area that provides intimate break out spaces. Customised joinery by Matter Make keeps the latter area streamlined and free of loose furniture, in line with fire and safety regulations.

We are a team of creative designers and maker architects, passionate about using our skill-set to make a difference. We design and build spaces and creative solutions in the form of custom interiors and joinery. We service commercial, retail and residential clients who share our interest in design and detail.

- Custom woodwork

- Interior design & architecture

- Bespoke projects

- Design & build

BIOPHILIC INSPIRATION

The transformation of a modest Sliema flat into an awardwinning interior

Interior by Artemis Interior Design

Photography: Olha Ruccya

Wall lighting embedded in the slat panels and overhead spot lighting from Spot On Supplies Ltd opens up the space in the corridor. By night, the wall lighting amplifies the visual impact of the wooden slats.

Inspired by elements of biophilia, Shalise Barnes and Jelena Markovic of Artemis Interior Design have turned an existing Sliema flat into a welcoming retreat, seamlessly marrying natural elements with contemporary chic. Each detail in the interior is a nod to nature, creating a feeling of serenity and comfort in sunlit spaces accented with plants and touches of green in soft and bolder tones. “Biophilia is about more than just adding some plants or a tropical wallpaper, it’s about living cohesively with nature, using light and organic materials to create a symbiosis of indoor and outdoor living.” Shalise says.

Providing top quality blinds of all types with a high level of perfection, including Zebra, Vertical, Roller, Sheer, Wooden and Roman. Our service is built on our years of experience and customer trust and satisfaction.

Asanctuary perched high above street, the bedrooms feature custom-made beds in a soft microfibre. A third bedroom was originally on the plan of the apartment but it was sacrificed to create a bathroom. “We decided to transform it into the ultimate master suite,’ Shalise says. Unusually, the bathroom now features a traditional Maltese gallarija, which houses a ceramic vanity unit – a functional choice for its hard-wearing quality – with hand-crafted wooden stools, and a wardrobe, along with a spacious freestanding bathtub and double shower.

A traditional closed balcony is an unusual feature in the master suite, allowing abundant natural light to flow in. The individual blinds supplied by Blinds4All Malta can be adjusted to provide shade and privacy as needed.

An ensuite bathroom created from two smaller bathrooms features a double shower lined with dark green tiles laid out in a herringbone pattern, a double vanity unit, and fixtures in a soft gold colour. The guest powder room was left structurally as it was, designed with dark walls that appear to recede, creating the illusion of a larger space. The door to the spare bedroom visually blendsinto the slatted oak panelling that lines the wall running down one side of the corridor. This leads to the spacious open plan living, kitchen and dining space just inside the entrance to the flat that is flooded with natural light.

“This is one of the key features of our design approach,” says Shalise. “Wherever possible, we direct the light towards the space where one will spend the most time. We believe natural light is one of the most powerful aspects of mental wellbeing. Humans are, after all, just like houseplants with complex emotions.”

“We believe natural light is one of the most powerful aspects of mental wellbeing. Humans are, after all, just like houseplants with complex emotions.”

One of the bedrooms was sacrificed to create a master suite with the added luxury of expansive space in the bathroom area. The opaque shower glass by WaterART at JoinwellFXB offers a touch of privacy in the openplan space. Glazed subway tiles from Carini Bathrooms and Tiles laid vertically behind the free-standing bath create a sense of height.

In the open-plan kitchen and dining area, a custom-built island that flows into a dining table acts as a sculptural element, visually anchoring the space. Spot lighting and a hanging lamp from Spot on Lighting Supplies Ltd create a harmonious feel in the kitchen and living area, while also delineating distinct spaces.

Acustom-built kitchen island and dining table visually anchors the open-plan space. “Our initial concept was a floating dining table made of a continuation of the same ceramic that could seat 6 people,” Shalise explains. “However when contacting suppliers we realised that our kitchen would not support the weight of the structure and the ceramic material.” To solve this problem and keep the existing layout of the kitchen, the designers transformed the same concept into a fluted supporting base in a delicate arch, mimicking another design feature they included in another room and enabling better circulation in the space. Interior design can be a lengthy process, with projects lasting months or even years. “It’s important for designers and clients to feel personally comfortable and happy to work with each other during the course of the project,” Shalise says. The interior was recently awarded the 2024 Best Luxury Residential Project by the Luxury Lifestyle Awards, so the designers clearly have done something right.

Taste&Flair notes on biophilia

Renowned biologist and Harvard professor Edward Osborne Wilson published his book, Biophilia, in 1984. It was a personal evocation of his own response to nature and “the human bond to other species” (the subtitle of the book). The two-times Pulitzer Prize winner argued that biophilia – our natural affinity for life – is the essence of our humanity, binding us to other living species. Human beings, Wilson explained, are fundamentally attracted to nature, instinctively emulating its processes and structures in everyday life.

Biophilia is the core concept that underpins the idea of a biophilic approach to design, which aims to satisfy our instinctive need for connection to nature in a modern built environment. When creating biophilic architecture from the ground up, landscape features are incorporated, becoming an integral part of the building. In pre-existing structures, a biophilic approach satisfies all the senses, bringing in natural light and ventilation, lots of greenery and earthy colours, and natural materials like wood and stone.

In this bedroom, natural materials and botanical motifs create a soothing sense of connection to nature. Adjustable wall-mounted bedside lamps from Spot On Supplies Ltd enhance the aesthetic. The customised beds in both bedrooms from Form are in micro-fibre, ensuring a good night’s sleep.

Tiling from Carini Bathrooms and Tiles creates drama and opens up the space in this bathroom.

Available from Satariano, 122 Msida Valley Road, Birkirkkara. Tel 2149 2149.

 Slamp

spaces with hand-molded, 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.

and uniqueness, with plenty of storage space.

and available in 5 soft colours. Available from Satariano, 122 Msida Valley Road, Birkirkara. Tel 2149 2149.

Available from Satariano, 122 Msida Valley Road, Birkirkara. Tel 2149 2149.

We will be back in April 2024 with The Malta Independent on Sunday. For advertising, contact Sean Ellul on +356 7921 0705 • sellul@independent.com.mt

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