TASTE & FLAIR September 2018

ISSUE 112 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY

SEPTEMBER 2018

Weekend getaway in South Africa

At home in Paris Food and drink from the Mediterranean & Near East Creativity & craftsmanship in Venice

Armchair Traveller

Valley Road, Birkirkara

2149 2149

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ISSUE 112 distributed with the malta independent on sunday

Editorial T

ravel broadens the mind and renews the spirit, but that is only when you have the time for it. The next best thing is armchair travel, letting the mind roam to wide open spaces and new experiences, evoking a sense of discovery without ever leaving our homes. New tastes, new sights, new sensations can all be had through a meal you have never tried before, or a fresh idea you can bring into your own home and make your own. In our Armchair Travel issue, Michael Diacono and Ryan Vella take us to Sardinia, with a round up of traditional dishes from a cuisine born of necessity and driven by practicality. It begins with carta da musica, so called because of its thinness, and quite possibly because of the crackling sound of the rounds of bread, roasted to a crisp in a hot oven, which shepherds carried when taking their flocks to pasture, and then crushed and softened in liquid before eating, and ends with biscotti di fanno, dipped in sweet wine. Samira Jamil traces the origins of saffron, the exotic ingredient which fuelled the ancient spice route between the Near East and Europe. Inspired by the story, we included refreshing desserts flavoured with ‘red gold’. Claire Borg evokes the satisfying warmth of a family bakery with her savoury tarts, all easy to make from store-cupboard ingredients, or from scratch with home-made pastry when you have a little more time to prepare. In our interiors pages, we take you to the heart of Paris, looking in on a family home in Montparnasse, and to a fabulous family weekend home in Pringle Bay, outside Cape Town in South Africa. We hope you enjoy this issue as much as we enjoyed putting it together.

The next issue of Taste&Flair will be out on 7th October 2018

SEPTEMBER 2018

Weekend getaway in South Africa

At home in Paris Food and drink from the Mediterranean & Near East

Armchair Traveller

Creativity & craftsmanship in Venice

is published by Proximus Publishing Dar Rihana, Bidnija MST 5015 - Malta

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

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ISSUE 112 SEPTEMBER 2018

Distributed with The Malta Independent on Sunday*. The Malta Independent on Sunday is published by Standard Publications Ltd tel +356 21 345 888 *Any surcharge on the selling price of the The Malta Independent is retained by Standard Publications Ltd.

Michael Diacono’s Bacaglia con nughe (Salt cod cooked with walnuts) See feature starting on page 18. Photo by Brian Grech

T&F EDITORIAL

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T&F CONTENTS

CONTENTS Food & Drink

18 39 49 54 109

Design & Interiors

Notes from Sardinia Michael Diacono and Ryan Vella bring you the best of the Mediterranean’s second largest island

82

Tantalising tarts Claire Borg’s colourful, tasty bakes

The story of saffron Samira Jamil traces the history of ‘red gold’

Cool saffron sweets Taste&Flair’s pick of the best

Perfect pleasure Rodney Pisani and Zdravko Mitev serve gin with a particular twist

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99 82 8

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ISSUE 112 SEPTEMBER 2018

99 102 128

At home in Paris Visit a contemporary family home in Montparnasse

49

South African weekend getaway A stunning holiday retreat on Restio River outside Cape Town

Monstera Bring home a rainforest favourite

Valletta Where it all began

Creativity and craftsmanship in Venice Homo Faber showcases Europe’s finest artisans and designers.

18

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T&F TRADITIONAL

Kaponata

Kaponata, from the Sicilian capunata, is the perfect accompaniment to grills and grains, adds substance to a table of antipasti, and is very good served cold at picnics and barbeques.

Though we think of kaponata as a typically Maltese dish, it’s not. There are similar dishes all around the Mediterranean littoral, and as the name suggests, our own version came via the Sicilian connection.

YOU WILL NEED:

1 large onion, peeled and chopped into chunks 3 garlic cloves, either whole or chopped extra virgin olive oil 6 bell peppers - a mix of red, orange, yellow and green, chopped into chunks 3 aubergines, chopped into chunks 1 kg tomatoes, peeled, deseeded and chopped 2 tablespoons capers 4 tablespoons pitted olives, roughly chopped 2 tablespoons mint leaves, chopped 2 tablespoons basil, chopped 1 tablespoon parsley, chopped

1. Fry the onion until it is soft and

beginning to turn golden, and start adding the rest of the ingredients.

2. Begin with the peppers, then the

aubergine, and after that, the garlic.

When these have softened, add the tomatoes and simmer gently until the mixture is tender and cooked through.

3. Leave it to cool before stirring in the

herbs, capers and olives. Add salt, pepper and olive oil before serving the kaponata at any temperature you prefer. Keep any unused kaponata in the fridge.

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ISSUE 112 SEPTEMBER 2018

DISCOVER OVER 100 DESIGNER KITCHEN HOODS

T&F CUISINE

Notes from

SARDINIA Michael Diacono, Chef Patron, and Ryan Vella, Sous Chef, at Giuseppi’s Bar & Bistro bring you traditional food from the Mediterranean’s second largest island.

PHOTOGRAPHY AND STYLING BY BRIAN GRECH, ASSISTED BY STEPHEN AZZOPARDI HANDMADE CERAMIC DINNERWARE BY SUE MIFSUD CERAMICS CUTLERY AND PROPS TASTE&FLAIR

For this edition of Taste&Flair, we explored a few very traditional dishes from Sardinia which are typically Mediterranean. The island’s cuisine is not very dissimilar to Sicilian cooking, but as in all regions of Italy, the differences are there.

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CUISINE T&F

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T&F CUISINE

“Sardinia is another thing.

Much wider, much more ordinary, not up-and-down at all, but running away into the distance. Unremarkable ridges of moor-like hills running away, perhaps to a bunch of dramatic peaks on the southwest. This gives a sense of space … lovely space about one, and traveling distancesnothing finished, nothing final.

It is like liberty itself … ” D.H. Lawrence, Sea and Sardinia, 1921

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ISSUE 112 SEPTEMBER 2018

CUISINE T&F

Pane Carasau SERVES

This is a very thin and crisp flat bread which can be kept for months. Sometimes known as ‘carta di musica’ due to its thinness, it was typically prepared for shepherds to carry with them as they took their flocks to pasture as it would keep well for a long time. The bread was then eaten as is or moistened slightly to soften it.

4

THIS SHOULD MAKE 8 ROUND SHEETS OF APPROXIMATELY 30CM

500g strong plain flour 15g instant yeast 2 teaspoons salt 250g tepid water (approximate amount)

6. In the meantime, heat up

1. Sift the flour into an

7. Flip the dough stack over

electric mixer with a dough hook attached. Add the yeast and salt, and mix. Slowly add the water till a dough is formed, then work it slowly for 5 minutes before turning it out onto a floured surface.

so that the dough round that was at the bottom is now on the top. Place the top round onto the hot stone or drip tray in the oven.

the oven to maximum. If you have a pizza stone to bake the bread, use it, otherwise use the oven’s bottom drip tray.

8. After a minute or two, the

divide it into four balls, then cover it and leave it to prove for a further 30 minutes.

bread will puff up. When it is fully puffed up, remove it from the oven and, very carefully, with the help of a sharp knife, split it around the middle to get 2 halves.

Be careful as there will be steam inside the bread. Place the two halves on each other and weigh them down.

4. Roll out each dough

9. Do the same with the

ball into a large, thin round of about 30cm diameter, like a pancake.

other 3 rounds of dough, weighing them all down after splitting the halves once the dough’s puffed up.

2. Work the dough slightly

to form a ball, cover it, and leave it to rise in a warm place for 40 minutes.

3. Knock back the dough and

5. On a large flat tray, stack

the four dough rounds on each other, placing a large piece of baking parchment beneath each dough round to prevent them sticking together. Leave aside for 20 minutes.

10. When all the dough rounds are cooked, return them to the oven in batches for two minutes to crisp up. Cool, then store in an air tight container.

ISSUE 112 SEPTEMBER 2018

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T&F CUISINE

Pane Frattau This is a simple yet tasty way to use pane carasau.

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CUISINE T&F

INGREDIENTS

4 rounds pane curasau 500ml broth 2 ladles tomato sauce infused with fresh basil leaves 2 eggs, poached Pecorino Sardo extra virgin olive oil

1. Bring the broth to the boil in a

wide pan, then dip the bread in for a few seconds to moisten it, and place it onto two plates.

2. Poach the eggs gently in the broth.

3. Top the moistened bread with tomato

sauce, then with the poached egg.

SERVES

2

4. Sprinkle liberally with some grated

Pecorino Sardo and a drizzle of extra virgin olive oil, and serve at once.

ISSUE 112 SEPTEMBER 2018

23

T&F CUISINE

Fregula Incasada Every region in Italy has a plethora of pasta recipes, and Sardinia is no exception. One of these unique to this island is fregula - little pasta beads, quite similar to our kusksu in shape.

These are roasted to a golden colour before being boiled. You will find these from specialty shops in Malta. You can also toast some kusksu pasta as a substitute.

INGREDIENTS

180g fregula 125ml chicken or vegetable broth 1 teaspoon of saffron extra virgin olive oil 1 onion, peeled and chopped a handful of parsley, chopped 120g soft sheep’s cheese, diced 2 tablespoons grated ricotta salata salt and pepper 2 tablespoons grated Pecorino Sardo

1. Bring the broth to the boil, and

season with salt, pepper and saffron.

Add the fregula and cook till the moisture is nearly all absorbed.

2. Meanwhile, heat some extra virgin

olive oil in a pan. Stir fry the onion and chopped parsley for 5 minutes, and then add it to the cooked fregula. Stir in the cheeses, check the seasoning and adjust it to taste.

3. Drizzle some extra virgin olive oil

into a ceramic oven dish and fill it with the fregula. Top the pasta with the grated Pecorino and bake in a preheated oven at 180C for 15 minutes.

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ISSUE 112 SEPTEMBER 2018

SERVES

4

AS A SMALL STARTER

CUISINE T&F

“Let it be Sardinia. They say neither Romans nor Phoenicians, Greeks nor Arabs ever subdued Sardinia.

It lies outside; outside the circuit of civilisation.”

D.H. Lawrence, Sea and Sardinia, 1921

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T&F CUISINE

Maloreddus alla Campidanese

SERVES

4

INGREDIENTS

This is another pasta recipe from the Campidana region of Sardinia, using sausages typical of the area. The use of fennel seeds gives a summery flavour and Mediterranen feel to the dish.

500g malloreddus pasta or gnocchetti saffron 150g pork sausage flavoured with fennel seeds chilli pepper 500g fresh tomatoes, blanched and peeled and roughly chopped ½ cup extra virgin olive oil 3 cloves garlic, peeled and chopped 1 small onion, peeled and chopped a few basil leaves grated Pecorino Sardo salt and pepper

1. Prepare a large pot of salted

water and bring it to the boil.

2. Remove the sausages from

their casing and chop roughly.

3. Heat some extra virgin olive oil in

a large frying pan. Add the garlic and onion, stir fry for a few minutes, then add the sausage and chilli. Mix well and cook on high heat for 10 minutes 4. Add the tomatoes, season and simmer

for 15 minutes, then add the basil leaves.

5. Add the saffron to the water and cook

the pasta till it is al dente. Drain the pasta and toss it into the sauce at once.

6. Cook the pasta in the sauce for

a minute or two and then serve it with lots of grated Pecorino Sardo.

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ISSUE 112 SEPTEMBER 2018

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It is produced in Italy using only Italian grown durum semolina.

T&F CUISINE

Bacaglia con nughe

Salt cod cooked with walnuts

SERVES

4

Salt cod is a staple in most of the Mediterranean and is used in many diverse ways. In my opinion, this recipe is one of the best I have tried. It is important to buy fish that is not too old as it will be tough and will remain salty.

INGREDIENTS

1 kg salt cod 4 tablespoons extra virgin olive oil 1 fennel bulb, cleaned and sliced 2 cloves garlic, peeled and chopped 1 glass dry white wine - a Sardinian vermentino would be ideal 1 bunch of parsley, chopped salt and pepper 12 walnuts, roughly chopped 1 shot anisette

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ISSUE 112 SEPTEMBER 2018

1. Soak the salt cod in

4. Add the fish and cook

water for 48 hours to remove most of the salt.

Change the water several times during this period.

for a few minutes on each side to colour slightly.

Season and add the wine.

2. Drain the fish and pat it

5. Cook to reduce the

dry using kitchen paper. Cut the fish into 4 portions.

liquid and then add the chopped parsley and walnuts. Mix well.

3. Heat the oil in a large

6. Add the anisette, cook for

frying pan. Add the sliced fennel and garlic and stir fry for 5 minutes.

a minute or two and serve.

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T&F CUISINE

Panada di carne Sardinian meat pie

SERVES

1. Prepare the pastry in the usual

As in Cornish pasties, the pastry here is used as a case, hard enough for any worker to be able to carry around.

PASTRY

200g semolina 200g plain flour 100g lard or butter Water Salt FILLING

200g cubed stewing steak 200g cubed pork shoulder 3 potatoes, peeled and cut into chunks 4 sun dried tomatoes, chopped 8 black olives, roughly chopped 2 cloves garlic, peeled and chopped chopped parsley and rosemary extra virgin olive oil salt and pepper

manner, adding just enough water to bind it. Wrap it in plastic wrap and let it rest for an hour.

2. Place all the filling ingredients

into a large mixing bowl and stir them well together.

3. Divide the pastry into two pieces,

one smaller to be used as the lid.

4. Roll out the pastry on a floured

surface and use the larger piece to line a deep 20cm pie dish that has been well greased with butter.

5. Drizzle the inside of the lined

dish with olive oil, then fill it with the prepared mixture.

6. Roll out the remaining pastry and

use it to seal the pie. Cut a hole into the middle of the lid and use a funnel to add just enough water to fill the pie.

7. Brush the exposed pastry all over

with olive oil and bake the pie in an oven, preheated to 180C, for one hour.

8. Before serving, cut out

the centre of the lid.

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ISSUE 112 SEPTEMBER 2018

4

CUISINE T&F

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T&F CUISINE

Biscotti di Fanno Savoiardi Sardi

8

SERVINGS

Light and airy biscuits, eaten as they are with a glass of Cannonau Liquoroso or Mirto di Sardinia, or used to make desserts.

INGREDIENTS

6 eggs 300g sugar 250g plain flour 80g icing or caster sugar to top

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ISSUE 112 SEPTEMBER 2018

1. Heat your oven to 180C

4. Transfer the mixture to a forcing bag

and line 2 flat baking trays with baking parchment

fitted with a plain round nozzle. Pipe 12 cm long biscuits onto the baking trays, leaving space in between each one.

2. Separate the eggs. Beat

the egg yolks with the sugar until light and creamy.

Fold in the sifted flour.

3. Whisk the egg whites till

stiff, then fold them into the egg yolk mixture.

5. Sprinkle with icing sugar for a

more refined finish, or use caster sugar for a rustic effect. Bake at 180C for 15 minutes till golden.

6. Transfer the cooked biscuits to a wire

rack and leave them to cool completely.

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T&F PROMOTION

Quality takes Domaine Serge Laloue Sancerre to a different level The village of Sancerre, overlooking the Loire river, has a population of less than 2,000. Yet the wines produced from the 16.27 km2 area of Sancerre are known worldwide. The two grape varietals that are grown there are Sauvignon Blanc and Pinot Noir, yet when you ask for a Sancerre you are getting a blend of a unique terroir.

The vineyards in the 21-hectare estate of the Laloue family are located just outside Sancerre. Here there is a combination of different terroirs. There is siliceous clay at the top of the slopes that lends mineral notes reminiscent of gunflint to the wines, which tend to be rather closed at first.

Over time, their spicy aromas and flavours shine through.

In mid-slope there are caillottes, which are particularly stony and limestonebased. Their location favours early ripening of the grapes and the wines from this terroir express floral notes, along with black fruit, especially blackcurrant. These soft wines can be enjoyed even when young.

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ISSUE 112 SEPTEMBER 2018

At the bottom of the slopes there are iron-rich, sandy clay soils with very few stones, from which wines with great aromatic finesse are made that develop floral and fruity notes.

In addition, the Laloues own a 0.2 ha. site with a flint-based soil overlying a clay subsoil in which 1,166 Sauvignon Blanc vines were planted in 1990. This is where the grapes that go into their signature 1166 wine grow.

All this not only imparts special characteristics to the vines that flourish – kept very low on the rolling hills in this part of France – but also to the way the grapes are treated after the harvest and then the wine-making process leading up to the final product.

Domaine Serge Laloue is a small family business totally focused on producing wines in limited production with great pride and passion. Started by the father, Serge, it is now run by a brother and a sister, Franck and Christine, who are devoted to the care of their vines and

Domaine Serge Laloue is a small family business totally focused on producing wines in limited production with great pride and passion.

PROMOTION T&F

to producing a range of truly outstanding wines.

Yet, each year these wines will vary, depending on what part of the 21-hectare estate the vines grow, and the quality of the grapes harvested in that particular year. Both Serge and Franck studied their terroirs and sought to bring the best out of them, using natural techniques and minimising the use of artificial control of their vineyards.

Probably their best wine is the cuvée 1166, which is aged

for 11 months in 600-litre oak barrels.

Who says a white wine does not age well?

The culmination of any wine-tasting at the Laloue winery is a 10-year-old barrel-aged 1166. Other wines in their portfolio, apart from the white, red and rosé blends are Silex, Les Poitevinnes and another red, Les Roties.

If you happen to be in Sancerre, you can also visit their new shop, just off the main square, where you can taste before you buy.

Stephen Rausi has been importing wines from the Laloues for more than 20 years. He appreciates their quality and the efficiency with which they deal with his requests. “These are wines for connoisseurs at reasonable prices,” he said.

ISSUE 112 SEPTEMBER 2018

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Celebrates your Taste!

Pinto’s Pride range of cooking aids, condiments and ready-to-eat sauces started their journey in 2015 with the aim of bringing the world of cooking flavours into your kitchen!

The first products to be launched were the thin sauces, such as garlic sauce, worcester sauce and sweet chilli sauce, which are made from the finest quality ingredients and boast full-bodied flavors from classic family recipes.

Pinto’s piece de resistance followed; with the Spoon Stock™ range. This range is considered to be the next generation of bouillon (known as stock), with its easy-squeeze, reduced salt, fat free, ready-soluble, liquid stock!

Every tablespoon of Spoon Stock ™ is equivalent to one stock cube, and can be used in a wide variety of dishes, delicious rub-on for roasts and vegetables!

best innovative new product for 2017 at the prestigious Gulf Food Fair in Dubai.

The further expansion of Pinto’s Pride range included convenient kitchen aids such as minced and chopped garlic, sea salt grinders infused with rosemary, chilli and garlic; wine vinegars and apple cider vinegar, a staple kitchen product well-known for its health benefits!

In 2018, Pinto’s range of products further expanded into ethnic cooking sauces with ready-made indian and italian flavours. These authentic sauces help you create ready-made meals in no time, and besides the exquisite taste they are also gluten free!

Pinto’s Pride products make the world of cooking flavours closer to home... have you tried them yet?

Pinto’s range of Spoon Stock™ liquid bouillon was acclaimed as

Pinto’s Pride offers a comprehensive range of cooking aids, condiments and ready-to-eat sauces, designed for adventurous kitchen lovers, who appreciate good-tasting food from around the world!

SAUCES

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ITALIAN

BAKING T&F

TANTALISING

TARTS Crisp pastry, baking hot, topped with fresh ingredients, Claire Borg’s variation on traditional pizza can be prepared in a normal home oven. All photos are hers.

O

nce upon a time, there was a little bakery in a small village. Walking into it was like stepping back in time. You were met with friendly, smiling and sincere faces, and the sound of children running around and playing, just as children should be. And so it is today, with the family-run bakery just outside the older parts of Victoria, in Fontana in Gozo.

The family still makes wonderful bread. They also produce home-made dough - bread dough, short crust pastry, and my absolute favourite, rough puff pastry. This is the kind used to make pastizzi and our traditional seasonal dish, lampuki pie. It’s also good for making other kinds of pies and tarts.

Here, I have used the rough puff pastry, but any other pastry you prefer will do the job just as well. All of these tarts can be prepared in a short time with ingredients you may already have in your kitchen.

I baked them in a pre-heated oven, set to 200C, until the pastry turned a deep golden colour. The cooking time may vary according to your type of oven, so keep an eye on the baking tart and remove it from the heat just as it colours up nicely. Serve these sliced up on a platter or board, with or without a green salad on the side.

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T&F BAKING

SICILIAN TART FOR THE FILLING

1 red pepper, diced 1 medium courgette, sliced 2 small onions, sliced olive oil 1 tablespoon capers 1 tablespoon bread crumbs a sprinkle of oregano 2 tablespoons pine nuts 6 sun dried tomatoes, in oil 6 tablespoons tomato passata half a handful of basil leaves

1. Line a tart tin with baking paper.

2. Using 2 tablespoons of olive oil,

cook one of the sliced onions, and the courgette and red pepper until soft. Cool, then season to taste.

3. Line the tart tin with a layer of pastry.

Add the passata and spread it out evenly.

4. In a large bowl mix the cooked

ingredients with the sun dried tomatoes, capers, oregano, pine nuts, and the rest of the sliced onion.

5. Spoon the mixture evenly over the

tomato passata layer and spread it out evenly. Sprinkle with breadcrumbs.

6. Bake until the pastry is golden

brown and serve warm.

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BAKING T&F

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T&F BAKING

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ISSUE 112 SEPTEMBER 2018

BAKING T&F

ONION AND ANCHOVY TART FOR THE FILLING

4 medium onions, sliced ½ glass white wine 1 teaspoon thyme 1 tablespoon vegetable oil anchovy fillets black olives

1. Cook the onions in a little oil over

a high flame. When they start to turn brown, add the white wine, cover and simmer for a few minutes or until the liquid evaporates.

2. Let the mixture cool completely.

Meanwhile, line a tart tin with baking paper and then with a thin layer of pastry.

3. Fill the pastry with the cooled

onions, then place the anchovy fillets and black olives over the top.

4. Bake until the pastry is golden brown

and serve warm with a green salad.

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BAKING T&F

BACON POTATO AND EGG TART FOR THE FILLING

1 large potato 1 packet streaky bacon, rind removed 5 eggs 5 tablespoons parmesan cheese, grated black pepper sesame seeds (optional)

1. Line a tart tin with baking paper and then with a layer of pastry.

2. Peel and chop the potato

into small cubes. Boil until done, drain and cool.

3. In a large bowl, beat the eggs, then add the chopped bacon, cheese, and potato and season with black pepper.

4. Pour the mixture over

the pastry, flip over the pastry edges, sprinkle with sesame seeds and bake until golden brown.

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T&F BAKING

ROASTED TOMATO TART FOR THE FILLING

red, yellow and orange cherry tomatoes 3 tablespoons tomato passata olive oil salt and pepper a few slices of onion basil leaves parmesan cheese shavings

1. Line a tart tin with baking

paper and pastry. Spread the tomato passata over the top. Alternatively, use any other homemade sauce, like basil and tomato.

2. Slice the tomatoes in half

and lay the pieces on top of the passata or sauce layer.

I used different coloured cherry tomatoes, but just red ones are fine too.

3. Drizzle olive oil over the

tomatoes and season to taste.

4. Bake in a hot oven

until golden brown.

5. When the tart is ready,

garnish it with sliced onions, basil and parmesan shavings.

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ISSUE 112 SEPTEMBER 2018

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SPICES T&F

SAFF RON Safa Daneshvar

In Greek mythology, handsome mortal Crocus fell in love with the beautiful nymph Smilax. She rejected him and he was turned into a beautiful purple crocus flower.

S A M I R A

J A M I L

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T&F SPICES

SAFF RON Ancient Greeks used saffron as a perfume and to scent their temples. Imperial Rome used it to perfume baths and public halls.

Cleopatra reputedly used it as a facial treatment and Alexander the Great to bathe his battle wounds. In the 14th Century it was used in the fight against bubonic plague. More costly than gold, saffron remains the only edible luxury of medieval times not to have tumbled into the commonplace realm of the cheap and easily affordable, like pepper, salt and sugar.

Thomas Bresson

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Java Mahdizadeh

he exotic spice dubbed ‘red gold’ is the most valuable in the world. Of great commercial significance in medieval times, saffron fuelled the ancient spice route between the Middle East and Europe, where it was used as a fabric dye for the clothing of royalty and nobility, symbolising their wearers’ power, status and wealth.

The spice is harvested from the crocus sativus, a small purple flower. The colour, sweet herb smell and bitter taste come from the stigma, the pollen germinating part of the plant. Each bloom contains three stigmas, which are separated from the plant by hand and dried to preserve their colour and flavour. The small amount of spice per plant and the hand harvesting are what make saffron worth the proverbial weight in gold. On average, 75,000 saffron flowers or 225,000 stigmas are hand-picked to make a single pound of saffron. However, since a small pinch is usually all that is required in recipes, a little can go a long way and the cost per use is quite affordable.

Traditionally, saffron was cultivated and harvested predominantly in Persia. Today it is also grown in Spain, France, Italy and England. As the story goes, a pilgrim to the Holy Land brought back one crocus bulb from which all English saffron is thought to descend. Most of the saffron in the UK is grown in the aptly named Saffron Walden in Essex, where the town’s coat of arms includes three saffron crocuses.

Dr. Sally Francis, an Oxford-educated botanist and saffron grower based in Norfolk, England, produces saffron on a small scale. She warns against buying cheap saffron, as it is probably bogus. According to Francis, the quality of legitimate saffron may vary enormously depending on how it is produced and it may be carelessly harvested to include flavourless parts of the crocus to bulk up the flavour-giving saffron.

Today, saffron is commonly used as a cooking spice and occasionally as a natural fabric dye. Generally, it is popular in the countries where it is grown and cultivated, but has now become widely accessible. Once synonymous with dishes from Persia and the Middle East, it has become an integral ingredient in French bouillabaisse, Spanish paella and Moroccan tagines.

Saffron is a very versatile spice, which pairs well with other spices such as cinnamon, cloves, cumin and nutmeg, producing very flavoursome dishes. In the Middle East, saffron is used in conjunction with cardamom to enhance the flavour of coffee. It also complements chicken, lamb and shellfish dishes as well as curries, rice, couscous and soups. Used in pilaus and risottos, it imparts a wonderfully delicate flavour, aroma and beautiful golden hue.

Any recipe that calls for saffron evokes mystery and allure, transporting me to civilisations of a different era in far-flung lands. As I carefully handle the threads, I try to picture all the care that those experienced pickers have put into gathering and preparing this ‘Queen of all spices’ making it possible for us to use it with relative ease to concoct our dishes.

Even today, saffron remains the only edible luxury of medieval times not to have tumbled into the commonplace realm of the cheap and easily affordable, like pepper, salt and sugar. The spice is sold in little sachets of just a few stigmas, for a relatively large price that’s worth every cent. Bear in mind that if it’s inexpensive, then it can’t be saffron.

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Buying, storing, and using saffron When buying saffron, choose a grocery or health food store or an online vendor with a good reputation. Because of its market value, saffron is often sold fraudulently, adulterated with other ingredients. This not only dilutes the health benefits, it can also be harmful. People are often charmed by market traders while on their travels and coaxed into buying what looks like saffron. Once home, they soon realise that it is far from the real thing. I would not recommend buying powdered saffron as it may be adulterated with other ingredients and you could end up with nothing more than expensive food colouring.

Look for a brightly-coloured saffron as the spice loses colour if it has sat on a supermarket shelf for a long time. To check if it is pure, inspect the strands. They should be frayed at one end, where they were detached from the flower. The strands should have a deep red hue which, if put in water, will turn it orange/yellow. Real saffron smells and tastes fruity and floral. It should also taste sweet and bitter at the same time.

You only need a pinch of saffron to flavour and colour a dish. Use a pestle and mortar to grind the threads into a fine powder first, or steep them in little bit of hot water for a few minutes before use. Once you add the prepared spice to your dish, stir well to make sure it is distributed evenly.

To preserve its aroma, freshness and taste, store saffron in an airtight glass container in a cool, dark place away from any source of light or heat. Some connoisseurs suggest wrapping the threads in foil and then placing them in a small container away from light. Saffron is sensitive to light even when harvesting, which is always done before sunrise. If it is stored well, you will enjoy your saffron for up to a year but it should not be kept for more than two years.

Turmeric, known as ‘the poor man’s saffron’ may be used to achieve a similar colour effect to saffron, as can marigold blossoms. Safflower, which is from the thistle family and therefore unrelated to the crocus flower, is also used as an alternative, though it has none of the flavour and little of the colour of authentic saffron.

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T&F SPICES

SAFF RON DESSERTS

Saffron is often used in savoury dishes like rice pilaus and paella, and in meat casseroles and tagines. For something a little bit different, try some of these surprisingly flavourful desserts.

PHOTOGRAPHY: AMY MALLIA • STYLING: MEGAN MALLIA

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Chilled Kesar Badam Saffron milk

SERVES 4

700ml milk 20 blanched almonds 2 pinches of saffron 110ml hot water (for soaking) 2 tablespoons sugar a few drops of rose essence

1. Soak two pinches of saffron

4. Keep stirring the simmering milk

in hot water for 30 minutes.

while you add the almond paste and mix well. Then add the soaked saffron water, the sugar, and a few drops of rose essence. Stir everything well together and let simmer until the liquid reduces by a quarter.

2. Grind the blanched almonds

with 2-3 tablespoons of milk to form a smooth paste.

3. Using a heavy-bottomed pan, bring

TO GARNISH

1 teaspoon thinly sliced almonds a few saffron strands edible rose petals sliced, unsalted pistachios (optional)

the rest of the milk to boil and then turn down the heat and simmer for 10 minutes. Stir it frequently to prevent it sticking to the bottom of the pan.

5. Remove the pan from the heat,*

pour the liquid into a cool pan and leave it to cool, then place it in the fridge to chill further.

6. When ready to serve, pour the

milk into tall metal cups and garnish with sliced almonds, rose petals, and a few saffron strands. Add the pistachio slices too, if using. *To serve this hot, skip the cooling/ chilling phase and simply pour out the milk and garnish it in the same way.

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Attard & Co. Food Ltd Tel: 21 237555 facebook.com/attardcofood

T&F SPICES

Rosewater and Pistachio saffron ice cream Any ice cream recipe flavoured with rosewater, crushed pistachios and saffron can produce a fairly good result, but none as rich and satisfying as this one.

INGREDIENTS

6 large egg yolks 350ml thick cream 350ml full-fat milk 100g caster sugar 100g unsalted pistachios, crushed 60ml rosewater ½ teaspoon salt ½ t teaspoon finely ground saffron TO GARNISH

Edible rose petals and pistachios or whole cardamom pods

1. Prepare a large bowl with

iced water and set a mediumsized bowl inside it. You will need this to cool the custard.

2. Place the egg yolks in a

separate bowl and beat for a couple of minutes until the colour turns pale.

over a moderate to low heat, stirring constantly for about 12 minutes. Don’t let the mixture boil. You’ll know it’s done when it’s thick enough to coat the back of a spoon.

6. Strain the custard through

a fine sieve into the bowl which you set in iced water and let it cool completely.

Stir it occasionally to stop it clumping. Once the custard cools, stir in the rosewater and crushed pistachios, place a piece of baking paper onto the surface to cover it complete and chill for around four hours. The baking paper will stop a skin forming on the surface.

7. To make the ice cream, use

salt, and saffron into a saucepan and whisk together.

Place on a moderate heat and keep whisking the mixture until the sugar dissolves.

an ice-cream maker which will churn it automatically as it freezes. Alternatively, put the bowl in the freezer and, once an hour, take it out and break up and stir the mixture with a fork.

Do this four times over a four-hour stretch.

4. Working quickly, pour

8. Serve the ice cream

3. Put the cream, milk, sugar,

about half of the cream mixture into the beaten egg yolks while whisking. Pour the cream in a thin stream to make sure it whisks in properly. Immediately transfer the egg and cream mix back into the saucepan, pouring it in a thin stream and whisking all the while.

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garnished with rose petals and whole or crushed pistachios.

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Pistachio and cardamom saffron ice cream If you’re in a hurry, this easy no-churn ice-cream recipe gives good results.

INGREDIENTS

1 can condensed milk, unsweetened 150ml full-fat milk 150ml thick cream 100g caster sugar 2 fresh figs ½ teaspoon saffron 1 tablespoon green cardamom pods 1 tablespoon crushed pistachios (optional) ½ teaspoon ground cardamom TO GARNISH

fig slices saffron strands whole cardamom pods

1. Put the milk in a pan, remove the

3. Slice open the figs and scrape out

seeds from the cardamom pods and add them to the milk, add the saffron and stir together. Warm the milk slightly and set aside to steep for 10-15 minutes.

the flesh into a blender. Blitz for a few seconds and then add the pulp to the milk and cream mixture and whisk to blend properly. If you’re using crushed pistachios, add them at this stage.

2. Whip the cream until thickened

and stiff. Beat in the sugar, then add the condensed milk and the cooled flavoured milk, whisking well after you add each ingredient.

4. Scrape the mixture into an airtight

container, and freeze it for a couple of hours. For a softer texture, remove the container from the freezer about half way through and break up and stir the mixture with a fork.

5. Serve garnished with sliced figs, green

cardamom pods, and saffron strands.

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Pistachio & honey saffron kulfi INGREDIENTS

1.5l milk 2 teaspoons cornflour 1 pinch saffron 8 cardamom pods 50g caster sugar 10g chopped pistachios 2 tablespoons honey

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1. Whisk the cornflour into

3. Strain the milk to remove

100ml of the milk until smooth. Add the saffron, and set the mixture aside.

the cardamom pods and whisk it together with the saffron milk. Pour the mixture into a clean pan and bring it to the boil while stirring constantly. Reduce the heat, stir in the sugar, pistachios and honey and cook for a couple of minutes.

2. Put a wide shallow pan

over a medium heat. Add the remaining milk and cardamom pods. Bring the mixture to the boil, stirring and scraping the pan occasionally to make sure the mixture doesn’t stick and burn. Simmer for 15 minutes or until the liquid reduces to half its volume, stirring occasionally to prevent it boiling over.

4. Transfer the liquid to a

bowl and cover it, leaving a gap to allow steam to escape, and let it cool. Once the liquid is cool, drizzle a little bit of

honey around the inside of a set of tea glasses and then pour in the flavoured liquid.

Insert a small spoon into each glass, and freeze for several hours. Soften in the fridge for 30 minutes before serving.

5. Alternatively, freeze

the liquid in individual moulds without a spoon and then turn out onto individual plates and serve drizzled with honey and crushed pistachios.

T&F PROMOTION

Taste the excellence in everyday cooking Oxford House is proudly launching the globally known and awarded cookware brand, Lagostina.

Founded in Omegna, Italy, in 1901, Lagostina is the leading cookware brand specialised in stainless steel and pressure cookers.

Lagostina is renowned for its craftmanship, elegant design and technical innovation.

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fter more than 100 years of history, successes and challenges, Lagostina looks forward with the force of a market leader that has turned innovation into an essential pillar of its history, without ever giving up the tradition that has made it great. The taste for sharing and conviviality around the table and the “Italian pleasure of fine cooking” represent Lagostina’s essence, together with its constant attention for the quality of materials, the reliability of performance and the Italian style made up of elegance and expertise.

Marco Galea, Managing Director at Oxford House, said: “We are really excited to become the exclusive reseller of such a quality brand in Malta. We always strive to provide to our customers unique products and excellent quality of service. We sincerely believe that Lagostina products will provide the best cooking performance every day.”

Lagostina products make daily cooking a pleasure to share, letting harmony become the inspiration for new and creative recipes. The range on offer at Oxford House includes pots, pans and accessories, being the ultimate solution to prepare any kind of recipe, from the simplest dish to the most elaborate one.

The LA LINEA PATRIMONIO range is a collection of items dedicated to classic, globally renowned Italian dishes like risotto, pasta and lasagna. Each of them is especially designed for a particular dish, an invitation to explore the many and varied flavours of the Italian regional cuisine. La Lasagnera and La Risotteria are two favourites from this range.

▲ La Lasagnera features a stainless steel body 1,2 mm thickness, ensuring a perfect heat diffusion, while the beautiful lid keeps food warm and firmly seals in moisture and flavours for a delicious lasagna. The elegant shape makes La Lasagnera the perfect tool for cooking lasagna recipes but also a beautiful cookware piece to bring on the table.

Oxford House showroom is located at Mdina Road, Mriehel and open from Monday to Friday between 9.00 and 19.00 and on Saturday between 09.00 and 13.00. Follow our Facebook page and visit www.oxfordhouse.com.mt for more information.

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▼ La Risottiera features the best technology for an optimised and perfectly controlled cooking for risotto. Its round and shallow shape allows you to stir the preparation easily. The practical Cherry wood lid maintains heat and steam better thanks to its wooden composition and insulating steel coating on the inside, and can also be used as a trivet when inverted.

PROMOTION T&F

The ARMONIA range incorporates a unique Lagostina patented handle design which couples with an elegant round shape body.

▲ OPERA’s ergonomic bakelite soft-touch handles with chrome inserts give a secure and comfortable grip. With pouring rims that are handy for use at the table and in the kitchen to facilitate the pouring of liquids, the Opera range incorporates glass lids which feature a vent to eliminate internal condensation, making it easier to see food during cooking.

All Lagostina products have always met the highest quality standards for maximum quality and performance and come with a 25-year guarantee on stainless steel parts against material and manufacturing defects. 18/10 stainless steel, resistant to abrasion, oxidation and corrosion, guarantees integrity and stability over time. It is a healthy and hygienic material that preserves the flavours and nutritional properties of food. The innovative and extremely elegant Lagofusion base features a layer of textured steel perfectly fused to the visible aluminium disc. This unique technology allows for perfect heat distribution: 50% more to the base for Lagofusion and 50% more to the base and sides for 5-ply Lagofusion.

The DOMINA VITAMIN PRESSURE COOKER includes a 3-step easy opening system, with secure “click” closing. Domina features dual cooking modes (with a 2-position operating valve): two pressure settings for delicate vegetables or meat better preserve the vitamins and nutrients in the food. ▲ Cool-touch silicone handles with elegant steel inserts are a key feature of the TEMPRA range. The lid, handles and knobs feature non-slip silicone for a secure grip.

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CITY LIVING T&F

PURE PARIS

In a beautiful cobbled mews in the back streets of Montparnasse, Paris, lies this 4-storey modernist house, built on the site of a 1960s building. At the time the current owners bought it in 2016, the simplicity of its architecture was still attractive but the interior needed to be redesigned to bring it into the 21st century.

DESIGN: TG STUDIO • PHOTOGRAPHY: PHILIP VILE

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his area of Paris is protected so changes to the house’s façade were not possible.

Internally, the building could be stripped to its concrete core and a completely new interior created for the family. The ground level is entirely open plan apart from a small area where a garage was created to be accessible from the street, housing bins and bicycles and a walk-in closet for jackets, helmets, and so on, which is accessible directly from inside the house.

These two areas are separated from the main living room by a painted timber-clad wall. The hall is cleverly divided from the living room by a bespoke shelving unit. The floor is painted concrete. The wall in the rear features Paris metro tiles. The staircase leads down to the basement which features a games room, cinema room, more storage, utilities and a bathroom.

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rganic oak clads the living room ceiling and walls. Black wall lights illuminate recessed hidden storage. Black metal is another feature highlight, used as part of the shelving screen and in the separation between the stairs and living room. In the stairwell, some of the openings are glazed to provide a see-through barrier.

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The fireplace is gas fed but simulates a real one with faux wood placed behind a safety glass barrier. The surround and shelf are in 8mm black-painted steel with an ondulated surface which gives it a interesting look. The sofa and cushions are Tomas Griem’s designs. The cushions were handmade in Kashmir for TG Studio.

The recessed light fittings are in a matt black finish with minimal detailing. The door handles on the oak cupboards are inspired by retro music mixers and available in matt black.

PURE PARIS

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he kitchen features concrete finished gum doors, a ceramic backsplash and worktop in the look of veined marble, and smoked glass doors with a black steel frame on the dining side of the kitchen island. The dining table chandelier is the Hurricane is designed by Thomas Griem.

The floor is covered in white-stained oak.

Walls are coated in fine paints. The oil painting was sourced in Spain.

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he staircase runs in one line along the entire back of the house. On the first floor the landing opens up and gives access to two bedrooms, which share a family bathroom and a study and which overlook the mews. Simple, bespoke black steel and glass balustrades were introduced, creating a museum-like calm.

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he family bathroom contains a freestanding bath with an overhead shower and an oversized sink with two taps, so both daughters each have their own part of the sink. For the floor, we opted for large mosaic tiles which feature a multicolour geometric pattern. Paris white tiles are used on the walls. The warmth is created by solid oak wall cladding with integrated lighting. Self-supporting solid oak shelves create a bedroom feel so that accessories and picture frames can be displayed. The shelf is made out of white stone.

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he children’s bedroom on the first floor features bespoke built-in cupboards with solid oak shelving allowing display items and books to be integrated with clothes and other possessions. The art was selected by the clients’ daughter from Lumas.

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he study is in the centre of the floorplan and of the house. It can transform into a guest room, so it is carpeted and also includes integrated wardrobes. A solid oak library recess brings warmth and storage for books. On the entire mews side elevation there is a wall-supported desk allowing both of the couple to work here at the same time, if necessary. The thickness of the working table offers hidden drawers.

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PURE PARIS

Cafe Phoenicia

CHICCOSMOPOLITANCASUAL Open daily from 11:00hrs till 22:30hrs.

Drop by for lunch, dinner or a snack!

The Mall Floriana – FRN1478, Malta Tel: (+356) 21 225 241 dine@phoeniciamalta.com www.phoeniciamalta.com

T&F CITY LIVING

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he second floor is occupied entirely by the master bedroom suite. The long staircase ends here and opens up into a hall with a roof light above, basking the elongated triple height space in sunlight. The main feature is the storage headboard made out of rectangular pieces of MDF, creating a three-dimensional effect. The three pieces operate as handles, giving access to space for clothes, books, and other personal possessions. The volume also houses a projector and supports a bedside table on the right hand side of the bed. The rug is a design by Thomas Griem. Opposite the bed is a double wardrobe hugging a bespoke make-up desk. The bedroom gives access to a walk-through wardrobe and a private terrace. The curtain fabric is from Paris and the hanging lamp is a real find from a Paris market.

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he en-suite bathroom is part of the master bedroom but sliding doors allow it to be closed off. The Paris tiles appear in the master bathroom, combined with Zimbabwe granite floor tiles and bespoke oak joinery. The lit recesses in the shower and symmetrically above the toilet are formed in granite.

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he entertaining space is in the basement, which allows the adults to party when the children are in bed. The ceiling height is fairly low here and so the concrete is exposed throughout. A MDF suspended ceiling was then introduced to hide the thinnest downlights available on the market. This ceiling is cut at an angle at the edges to create a very thin line, and cut lines create a large pattern. The clients are convinced that this treatment makes the ceiling appear much higher than before. The low furniture also helps create the illusion that the room is higher than it really is. The flooring is another great find – an inexpensive solution that also is extremely thin, which helps to maximise the room height. There is a symmetrical room on the other side of the hall which is used as a games room. Both rooms are separated from the hallway by double sliding doors.

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he master bedroom terrace leads to the roof top terrace which the family uses for dinners and barbecues for family and friends. The planting around the perimeter of the terrace will, in time, give privacy to this suburban setting.

Vitra. An Exhibition 18th September / 09.00 - 16.00 Sagristija Vault, Valletta Waterfront Read the full article in the following page. vitra.com/original

Available at your exclusive, local Vitra dealer: Vivendo Group, Mdina Road, Qormi, QRM 9011 2278 6366 acwiek@vivendo.com.mt vitrahome.vivendo.com.mt

T&F EXHIBITION

DEALER ROADSHOW:

The original comes from Vitra In 2017 Vitra launched the campaign ‘The original comes from Vitra’, a series of activities including an international roadshow with a focus on classic and contemporary products in collaboration with designers including the renowned Charles and Ray Eames, Verner Panton, Jean Prouve and many more.

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he presentation consists of freestanding wooden boxes that cover an area of 32 square metres, combined with textile panels and lighting to create modular exhibition structures of various sizes. Each box is dedicated to a Vitra Original, providing details on its background story, defining characteristics, function or influence.

The roadshow presents information in narrative form. For example, it recounts the origins of the Tip Ton chair by Edward Barber and Jay Osgerby, whose development

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began in 2008 with a competition to furnish the new Royal Society of Arts Academy in Tipton, England. In their search for suitable products, the British design duo discovered a gap in the market for school chairs compatible with 21st century learning methods. This led to a collaboration with Vitra on the development of the solid plastic Tip Ton chair with forward-tilt action. The installation in the roadshow illustrates this process with photos of technical drawings, sketches, synthetic resin models and prototypes.

EXHIBITION T&F

Vivendo Group, in exclusive partnership with Vitra, are pleased to invite architects, design enthusiasts or anyone with an interest in art to an exclusive viewing of ‘The Original Comes From Vitra’ Exhibition that will be here in Malta for just one day.

The exhibition will be held on: Tuesday, 18th September 9:00 – 16:00 At Sagristija Vault, Valletta Waterfront Free entrance

Accompanying texts, a leporello booklet with stories of Vitra originals and a selection of publications allow visitors to independently explore the installation and learn more about the products, the designers and the Vitra company.

Design lovers will insist on an original out of self-interest. An original is a purchase for life – and even for future generations. It ages with dignity and grace, and the patina that it can acquire overtime only adds to its appeal.

Further information on the theme of originals is available at www.vitra.com/ original.

For product enquires contact the Malta Vitra representative Alicia Cwiek at acwiek@vivendo.com.mt or call 2278 6366.

The Tip Ton chair with forward-tilt action

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T&F DESIGN

R E S T I O

R I V E R

H O U S E ,

A South African family home in a coastal town has an easy living permanence that shakes off the salty

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DESIGN T&F

Architects & Interior Architects SAOTA Project Architects Philip Olmesdahl, Riaz Ebrahim, Nasreen Larney & Werner Lotz Consulting Engineers Moroff & Kühne Interior Design ARRCC and home owner Photography Adam Letch

P R I N G L E

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erched on the banks of the Buffels River, close to its mouth in Pringle Bay - a small coastal town less than 100km from Cape Town, South Africa – this weekend getaway home’s architecture is clean and robust and has gravitas. The materials are hard wearing and resistant to the tough coastal climate and the winds that periodically sweep the bay. The planning of this SAOTA-designed family holiday home is nuanced and sophisticated, built to fully accommodate the daily rituals of holiday living.

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winds and lets in the sun and the natural beauty of the surrounding indigenous vegetation and mountain valley.

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he individual open-plan rooms flow seamlessly, forming one extended living zone and central space. The welcoming kitchen and lounge area are at the centre of the house, with a sofa in the kitchen large enough to seat the entire family. The living rooms have a direct relationship and the flow between these spaces add a unique dynamic to the house. Each space offers tantalising glimpses of all the other spaces, creating a sense of mystery.

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DESIGN T&F

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ive years of living on the property before construction began presented insights into the complexities of the building site. Living onsite provided an opportunity to study and carefully consider the relationship of the house to the sun’s path at different times of the day and year. The house faces north with a large stairwell that floods morning light into the kitchen area. The westerly facades of the lounge and terrace look towards Cape Point, the most southerly tip of Cape Town’s False Bay, offering fantastic views of haloed sunsets in the early evening.

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he character and interior architecture of the kitchen area demonstrate a fresh approach to living. With the addition of some custom made pieces from ARRCC interiors - including the sofas and dining table in neutral tones - the house is geared to the enjoyment of weekends away. There is a sophisticated eclectic mix of easy-living and comfortable furniture. Shades of white and grey fabrics are accented with original Moroccan Berber rugs and colourful kelims, complemented with solid French oak coffee tables and lacquered round timber stools. The use of soft leathers, white linens and rich textures create an immediate sense of calmness. A warm but playful and quirky element is added to the home with the likes of the punched brass cladding to the lounge fireplace and the graphic lighting installation from Flos. The dining room features a custommade table by James Mudge that is accentuated by the Lindsey Adelman pendant light. The black Magis chair is softened with sheepskins throws.

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T&F DESIGN

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rtworks for this home have been carefully curated and include works by artists such as Deborah Poynton and Albert Coertse. For maximum impact, the art is limited to key areas of the home. In the bedrooms, the neutral colour palette and modest furniture pieces focus attention on the incredible views, a live artwork that is ever-changing.

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his home is technologically enhanced with the latest audio lighting and systems that can be automated for time of day. The beauty of the system is its understatement. The technology infrastructure is hidden behind the scenes, visible only in its effects and ease of control. Finishes to the home include the use of terrazzo floors. Beach house style is integrated with modern finishes, in the likes of the marble-layered panels that extend up the bathroom walls.

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uilt at a good elevation with lots of access to the surrounding fynbos, the natural choice for landscaping was to incorporate as much indigenous vegetation as possible, around the house and in the internal courtyard. The addition of three iconic South African trees - Milkwood, Coral trees and Waterberry’s - make this an iconic, true-to-style South African family holiday home.

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Unique stain repellent technology

750ml Dulux Quick Dry Gloss

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Dulux EASYCARE

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on presentation of this advert & when you buy any Dulux Easycare product.

NEW

T&F PROMOTION

Left: Even Temperature control by Magnum underfloor heating

Wet underfloor heating

Below: Wet underfloor heating buildup

An economical and ideal heating solution for our Maltese climate

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‘wet’ underfloor heating system pumps warm water through piping under the floor, taking advantage of the basic principle that heat rises. Warmth from under the floor is then radiated upwards into the room.

By comparison conventional radiators work by convection currents. As the radiator warms up, the warm air rises to the ceiling, resulting in the warmest part of the room being the ceiling. This leads to a feeling of uncomfortable heat while standing but cooler while sitting down due to drafts created by this convection effect.

With underfloor heating designed, installed and maintained by a reputable supplier, warmth is released more evenly as the whole floor becomes the heat source and thus a more comfortable environment

is created. Installations in Malta have proven this to be ideal for the humid Maltese climate.

Underfloor heating mats are installed on a concrete screed followed by a layer of insulation. Running through the mat is a continuous tube circulating water which can be heated up to 80⁰C connected to a centralised boiler system. The standard finishing application is to overlay the underfloor heating system with ceramic tiles, marble or laminate floors however other finishing applications such as wooden parquet and concrete can also be designed.

Temperature control is achieved by a digital thermostat which can be programmed around your daily routine and also remotely accessible via smartphone or

tablet. This smart control allows residents to maintain optimal comfort when needed which adds to the comfortable, efficient and economical solution that is wet underfloor heating.

Underfloor heating radiates a nice equal temperature across the floor which rises evenly across the whole room. Floor temperature will reach a pleasant and comfortable level, with an even temperature from the floor to the ceiling. No more cold feet, hot head and uncomfortable drafts.

Far left: Wet underfloor heating array installed at Villa in Malta.

Left: Underfloor heating system manifold installed in Malta.

Below: Wet underfloor heating tubes installed in Malta

by Panta Lesco.

For more information on such systems contact Panta Lesco on 21441361 or enquiries@pantalesco.com

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Doing up your home or commercial premises?

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RESIDENTIAL

COMMERCIAL

INDUSTRIAL

We’ve been in the industry for over 50 Years and are happy to share our knowledge with you during this very important process.

T. (+356) 21441361 • www.pantalesco.com •

Pantalesco

Think smarT • Think PanTa

Individually handcrafted tableware

Striking terrace views of Balluta Bay

A selection of dry-aged meats & fresh fish

Delicious Asian street-food to share

A culinary journey of blended flavours

An unparalleled selection of cocktails

Which side are you on?

www.thevilla.com.mt

+356 2311 2273

info@thevilla.com.mt

PLANTS T&F

MONSTERA DELICIOSA Once considered passé, Monstera Deliciosa’s enjoying a revival as a fashionable house plant.

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A

native of the tropical rainforests south of Panama, in the wild Monstera Deliciosa grows up to 9 metres high or more, creeping up a nearby tree trunk for support. Indoors, it is grown principally for its eye catching foliage. In a glossy dark green, they start out as full leaves which split into fronds as they grow to full size. This is a survival mechanism, protecting the plant from damage in heavy tropical downpours. Although it is self-pollinating, an indoor Monstera plant rarely flowers or produces fruit, unless the environment mimics its natural habitat of constant air temperature and high year-round humidity – conditions which would make the most die-hard plant lover wilt. When the plant does flower, it matures into a fruit shaped like an ear of corn. The fruit is edible but can cause irritation unless it is fully ripe. The plant supports itself with aerial roots. In nature, they normally grip onto a tree trunk. Indoors, the plant will need a moss-covered pole to provide support if you want the plant to grow upwards. Alternatively, the aerial roots can be pushed into the potting compost, keeping the plant from growing too tall. The ideal environment is 20-30C, and fairly humid. A lower ambient temperature will slow down the plant’s growth. At less than 10C, the plant stops growing altogether. To mimic the humidity of its natural environment, spray the leaves with fresh water once a day. The plant needs to be in a room with plenty of light but not direct sunlight. Remove dead leaves by cutting them off , leaving a short piece of the leaf stem. Every two years the plant will need to be repotted using a potting mix that drains well. To contain the plant’s growth, trim off the excess stems in springtime.

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T&F VALLETTA

Enclosed Wooden Balconies

The typical Maltese balcony is likely to have first seen the light of day in Valletta, writes GIOVANNI BONELLO.

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VALLETTA T&F

lmost nothing is known about the origins of the Maltese gallarija, a typical feature of vernacular architecture. Yet it is highly unlikely to be of Hispano-Moresque origin, and very likely to have been introduced relatively recently. Leonard Mahoney was probably the first to remark, in his A History of Maltese Architecture (1988), that the enclosed wooden balcony is a relatively modern feature, and that it is unconnected with the occupation of Malta by the Arabs. “These balconies started to appear in the 18th century, but their heyday actually dates from the period of the British occupation,” he wrote.

The terms used for the balcony and its component parts are not of Semitic provenance. The balcony itself is a gallarija, an obviously Italian word, but put to non-Italian usage. The Italian for balcony is balcone. In Italian, a galleria is a long hall or corridor with windows onto the exterior of the building – what in English would be called a gallery. The stone brackets which support the balcony are called saljaturi, a corruption of the Italian sogliature, but in Italy these brackets are actually called mensole or beccatelli.

The hinged glass flaps or balcony windows are called purtelli, from the Italian sportelli, and the blinds behind them are tendini, from the Italian tendine.

There is not a single instance of a closed balcony recorded in Malta before the late 17th century, but immediately after that, it becomes very popular. The many antique depictions of Valletta and the other Grand Harbour cities are safe evidence. In the paintings of up to the late 17th century, there is not a single covered balcony. They are all open. The earliest painting showing an enclosed wooden balcony that I know of is dated to around 1675, and shows the grand long balcony on the Old Theatre Street side of the Valletta Palace. This could well be the very first enclosed wooden balcony in the Maltese islands, and the fashion spread.

Within the space of a few years, owners of town and city houses enclosed their open balconies in wood. Plenty of evidence for this transformation survives. Where the balconies were not part of the original design of the house, as in the townhouses of the 19th and early 20th centuries, or the grand houses of the Baroque period, the wooden boxes sit awkwardly on the façade.

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T&F VALLETTA

Valletta and the harbour towns preserve indelible physical evidence of this boxing-in of previously open balconies. The original balconies, with their wooden or metal railings, were not designed to carry the heavy load of a wood-and-glass superstructure, and this caused problems of stability when the stone brackets could not cope with the structural pressure.

Masons coped by considerably reducing the balcony’s length and breadth, and by truncating the ends of the brackets.

Scores of these wooden balconies, set over older truncated corbels, can still be seen in Valletta and elsewhere. The house in Valletta on the corner between St Christopher Street and Fredrick Street - the rear of Palazzo Spinola - at first had two open balconies, each with antique stone brackets of equal size and pattern. When one of the open balconies was covered, the brackets beneath it were shortened. Today, the open balcony rests on the original brackets, while the corresponding enclosed wooden balcony has truncated brackets.

It is difficult to pinpoint a reason why, where no closed balconies once existed, they began to turn up suddenly all over the place. I believe that one reason could be related to the more advanced technology that enabled glass to be manufactured in larger panes and also made it more affordable. Add to that the irresistible force of mimicry: if the grand master had attached an

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enclosed balcony to his residence, then the rest of high society would want one too, and it would not have been long before the fashion spread through other sectors of Maltese society.

The stone brackets on the Republic Street side of the palace were erected at the time of Grand Master de Redin (1657-60). It seems unlikely that the balcony was covered then. A sketch of the palace façade, almost certainly made by William Schellinks in 1664, shows an open balcony with no more than a protective ledge jutting out over it, but no wooden enclosure or glass. The masonry corbelling was later extended over much of the length of the Old Theatre Street side by one of the two Cottoner grand masters (1660-80). The Cottoner coat-of-arms is on the brackets.

It is probably at this time that the long open balcony was boxed in. Sieur de Bachelier was the first to mention, in 1679, in his description of the palace, that “a glass-covered balcony joins all the rooms of this side of the building”.

Bachelier unwittingly suggests the reason why in Malta a balcony came to be called a gallarija, rather than a balcone. The grand master’s balcony was a actually a true galleria – a long windowed corridor which linked all the rooms on that side of the building. If the mother of all balconies was – correctly – referred to as a galleria, the others which followed the grand master’s would have the same name, though they were not a gallaria at all.

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T&F VALLETTA

How indigenous can we claim the closed balcony to be?

Isolated specimens, closely, or less closely, resembling it, can be found in Europe and in South America: the Palazzo Ducale in Urbino, the Palazzo Roverella in Ferrara, S. Agostino in Siena, the Palazzo Salviati in the Corso in Rome, the archbishop’s palace in Lima and the abbot’s house in Gyor, Hungary, to mention some.

But the fact remains that only in Malta did the enclosed balcony become such an overwhelmingly important architectural feature.

The wooden balcony reached the zenith of its splendour in the Baroque period. Architects designed facades to display beautiful balconies, with sinuous, curved and highly elaborate shapes. The stone brackets became features in themselves. Not much of the exquisite antique woodwork survives. When the time came for the timber to be replaced, more often than not the economical alternative was chosen, and today a plain, right-angled wooden box is a substitute for the multi-surfaced, curved original, the betrayal given away by the stone floor underneath which still retains its original incurved and winding footprint.

The Maltese gallarija had its own specific furniture: chairs or stools with long legs, a bit like today’s bar-stools, which gave the sitters a vantage-point over the street, enabling them to pray and

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pry at the same time, embroidering or knitting with one eye on the job in hand and two ears on the gossip below. The rush-work tendini could be rolled up to let the sun in and pulled down to thwart the neighbours’ snooping.

The wooden segments at the front and sides underwent some evolution – the earlier ones were plain flat planks framed by the supports. Then some severe moulding appeared, and finally the rectangular flat diamond pyramid pattern took over.

Art nouveau gave a fresh dimension to the Maltese balcony, and a few examples of art deco of the 1920s-1930s demonstrate that the basic structure could adopt a contemporary idiom.

The last quarter of the 20th century brought the abomination of gold or silver aluminium balconies, on projecting concrete slabs not supported by corbels. Parallel to the glittering aluminium disgraces, the post-independence period saw a flowering of Maltese-style gallariji completely encased in engraved stone – late 20th-century ‘Baroque’ taken as far as it would go, and a little further too. Gozo stands out for this riotous stonework, though the new residential estates round our towns and villages also took up the challenge and decided not to lag behind with their vigorous, if sometimes tacky, contributions.

ENTERTAINING T&F

Perfect pleasure

Rodney Pisani, Food & Beverage Manager, and Zdravko Mitev bar manager, Le Meridien Hotel & Spa, serve gin with a particular twist PHOTOGRAPHY AND STYLING: BRIAN GRECH, ASSISTED BY STEPHEN AZZOPARDI, AT NORI AT THE VILLA, BALLUTA BAY, ST JULIANS

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Yuzu and orchid infused Ferdinand’s Gold G&T Far east meets Germany. The Riesling grape infused gin is complemented by the kick of citrusy freshness coming from the yuzu and the gentle floral notes of the orchid flowers.

Ingredients and preparation

4cl of infused Ferdinand’s Gin to be poured over ice cubes in a vintage G&T goblet Tonic water to top up (this is a built drink), ideally slowly poured over a bar spoon to prevent the loss of carbonation.

You want your drink as fizzy as possible.

Stir gently to avoid layering of ingredients in the glass. Serve the drink already stirred and ready to be consumed.

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ENTERTAINING T&F

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Pub Fiction

Ingredients and preparation

4cl Gunpowder Gin (an Irish Gin from the Shed Distillery) 2.5cl Martini Rosso sweet vermouth 1cl home-made sugar syrup 2 dashes chocolate bitters Indian Pale Ale (IPA) to top up 4cl of Gunpowder Gin to be poured over ice cubes in a crockery pale ale mug.

Shake all the other ingredients over ice (except the Indian Pale Ale) and fine strain in a crockery pale ale mug.

Top up with Indian pale ale

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Exclusively imported by: W W W. I V C E L L A R S M A LTA . C O M

T&F ENTERTAINING

Green tea, pear and kettle corn Cotswolds G&T With a London Dry Gin like Cotswolds, it is ideal to choose delicate flavours to infuse. Green tea and kettle corn really complement this gin well, while the sweetness of the pear increases the length on the palate. The pear should be ripe with a rich fructose content. King of Soho Gin can also be used in this recipe for which we suggest a milder and less sweet kind of tonic for optimal balance.

Ingredients and preparation

4cl of infused Cotswolds Gin, poured over ice cubes in a vintage G&T goblet.

Build the drink, topping up with tonic water. This should be enjoyed as fizzy as possible. To prevent loss of carbonation, pour the tonic water over a bar spoon.

Stir gently to avoid the ingredients layering in the glass, and serve.

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ENTERTAINING T&F

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The experts say‌

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n Gin infusions can be of different types. With premium or super premium gins, we use mainly cold infusions. Most items require a minimum of 48 to 72hrs of infusion, ideally in a dark and dry place.

n There is no need to refrigerate gins during or after infusing since the alcohol sanitises the ingredients, preventing the growth of bacteria.

However, if infusing any ingredient which is not totally submerged in the gin, it is safer to store it in the fridge during the process.

T&F ENTERTAINING

Popcorn and barley-infused Monkey 47 / Gin Mare G&T The nuttiness and sweetness of the grain complements the spiciness of both gins. If infusing Gin Mare, which has stronger notes of rosemary and olives, we recommend a slightly bolder tonic, like Thomas Henry Tonic or Three Cents Tonic.

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Ingredients and preparation

4cl of infused Monkey 47 or Gin Mare Gin to be poured over ice cubes in a vintage G&T goblet.

Tonic water to top up (this is a built drink), ideally poured slowly over a bar spoon to prevent loss of carbonation. The drink should be as fizzy as possible.

Stir gently to avoid layering of ingredients in the glass.

T&F ENTERTAINING

Kaffir lime leaves and Hibiscus Aviation Fizz This has a refreshing sensation with flowery notes, a touch of sweetness, and a whole lot of Aviation Gin Fizz - all topped up with Three Cents Tonic

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Ingredients and preparation

4cl of infused Aviation Gin to be poured over ice cubes in a vintage G&T goblet.

Tonic water to top up This is a built drink and it should be as fizzy as possibly. To prevent loss of cabonation, slowly pour the tonic water over a bar spoon.

Stir the liquid gently to avoid the ingredients layering in the glass, and serve.

PROMOTION T&F

AVIATION GIN How two innovators and Prohibition led to the first American craft gin, Aviation, named for the Aviation Cocktail, a classic cocktail from the pre-Prohibition era that evokes the Jazz Age, Art Deco, and The Great Gatsby.

A

t a party in Seattle in 2005, bartender Ryan Magarian was introduced to "summer gin" by a friend from Portland, Oregon. Struck by the subtlety of gin with less juniper, he recognised it as a movement away from traditional gin. Ryan had a growing interest in classic, pre-Prohibition cocktails, where the spirit is central and never masked, and this gin had the potential to be the perfect complement. He set off for Portland to meet the distiller.

Equally passionate about his craft, Christian Krogstad had founded a craft distillery in Portland and set out to recreate a uniquely American Gin. But American gins had disappeared with Prohibition, so no one knew exactly what they tasted like.

Without a precise plan, the first bartender-distiller partnership took off. Through repeated experimentation with 7 botanicals, Ryan and Christian finally arrived at a democratic blend with juniper in the background. Aviation, a gin created to be balanced, softer, smoother, and more subtle, appeals to both gin drinkers looking for a more balanced cocktail, and to people who don’t typically love gin.

Every bottle of Aviation Gin is handcrafted in small 100-case batches by a small, dedicated team of master distillers in Portland. Like the world's finest gins, Aviation is distilled using a proprietary maceration process that produces a pure medley of botanical flavour.

Aviation’s unique American-style gin starts with its unique blend of spices, shifting away from the usual overabundance of juniper toward a more forward balance of botanicals. Sourced from around the world, these include cardamom, coriander, French lavender, anise seed, sarsaparilla, juniper, and two kinds of orange peel. The botanicals are infused in a neutral spirit, and distilled in a 400-gallon stainless steel still at 173°F. After distillation, the head and tail are removed, retaining the previous heart. Pure Oregon water is added to achieve 84 proof.

In February Ryan Reynolds invested in Aviation Gin after tasting it for the first time. “Aviation is the best tasting gin in the world. Once I tried it, I knew I wanted to get involved with the company in a big way.”

“If you think all gin tastes the same, you’re mistaken,” said Reynolds, who enjoys Aviation on the rocks. “Aviation is in a completely different league and I couldn’t be prouder to be a part of the company.” Reynolds is playing an active role in the day-to-day business and oversees creative direction as part of his mission to introduce the world to the great taste of Aviation.

Ryan Reynolds

AMERICAN GIN & TONIC 2 oz Aviation American Gin 4 oz tonic water 1 lemon wedge 1 lime wedge

BEE’S KNEES 2 oz Aviation American Gin 1 oz freshly pressed lemon juice 1 oz clover honey syrup

THE AVIATION 1.5 oz Aviation American Gin 1 tsp Crème De Violette 1/2 oz Maraschino Liqueur 3/4 freshly pressed lemon juice 1/4 oz simple syrup

THE SOUTHSIDE 2 oz Aviation American Gin 3/4 oz freshly pressed lemon juice 6 mint leaves 3/4 oz simple syrup

Aviator gin is distributed by Red October Co. Ltd. Facebook: RedOctoberMalta, www.redoctobermalta.com

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Refresh: It’s the Delicious Summer Drinks Range at Costa With summer in full-flow, nothing is more inviting than a refreshing drink – and, at Costa, there are no less than nine to choose from! Here we explore the fabulous frostinos, tonics, lemonades and teas to chill with at your favourite coffee spot.

We love summer – but that doesn’t mean we don’t wish we could take the edge off the heat a little bit. Thankfully, that’s where Costa steps in, with a scrumptious summer drinks menu that can be enjoyed in-house or on-the-go, and with exciting flavours and variations to suit every personality.

We’ll whizz through them all and let you decide your favourite!

First up, there are the Coolers - which promise to be fresh and light. There are two new flavours to choose from this season, namely the bright and breezy Watermelon and Coconut Cooler (which immediately drums up visions of the beach on a warm summer evening), and the Kiwi and Apple Cooler, which is fruity, sweet and summery.

Next, come the Frostinos – a staple part of every Costa summertime. This year there are three to select from, and they’re each as tempting as the other in fabulous flavours: Banoffee (a twist on last year’s hit that has returned with a bang), Salted Caramel (yum), and Red Velvet – which has all the delight of a slice of cake in creamy drink format. All three will appease those sugar cravings and cool you down, so they’re ideal for a treat any day of the week.

Onto something a little different, there are the Costa Tonics, which come in two flavours. Light and bubbly they are refreshing and tasty, whether you opt for the Espresso Tonic (a shot of espresso in a tall glass of tonic) or the Zesty Espresso Tonic (which adds a kick of orange taste to this unique coffee blend).

Finally, a duo of two other drinks completes the Costa summer menu. The Fresh Lemonade is beautifully zesty with a crisp minty twist, while the Fresh Berry Tea is exactly what the name implies and very tasty. They are the ultimate hot-weather companions.

“Together we think this range really does offer something different,” Says Costa Coffee general manager Christina Galea. “It’s perfect for the time of year, inspired by in-season ingredients, and is the ultimate pick-me-up for your summertime routine. Do let us know which is your favourite!”

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The Summertime Drinks Menu is available now at Costa Coffee outlets across Malta.

T&F DESIGN TRENDS

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1. Bring a piece of classic ancient Greek culture to your home.

Decorative figurines, statues, bookends, candleholders and more at HENRI Luxury Gift Boutique. Unique gift ideas for him, for her… or for yourself. Outlets: Pjazza Tigné & Mdina (next to Palazzo Falson).

Tel. +356 2010 6306 or facebook/henrimalta

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2. Just in are these Natural Oak wood cutting boards

by Eightmood from Sweden that come in various shapes and sizes, designed to make ideal gifts for the cooking enthusiast or statement pieces in your kitchen. A vast selection of other decorative accessories for the home, by Eightmood Sweden can be found within the Home section at Joinwell, Mill Street, Qormi.

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3. Wallpapers and wall coverings are ideal for completely reshaping, updating or revitalising a room.

Arte’s wall coverings collection give you an unlimited combination of palettes, textures and materials, and boundless imagination to transform your space into a masterpiece. A large selection of wall coverings is available from Satariano Home in Marina Street, Pieta.

Tel. +356 2149 2149.

4. Make the most of what’s left of the warm weather. See the vast selection of stunning, handmade glassware by Mdina Glass… ideal for outdoor living morning, noon and night.

The ranges include pouring jugs, tumblers, bowls, oil and vinegar bottles, lanterns and much, much more in various colours, sizes and shapes.

For more information call +356 2141 5786, visit www.mdinaglass. com.mt or find Mdina Glass on facebook. com/mdinaglass

5. Make a bold decorative statement and create the perfect evening ambience with one of Mdina Glass’ table lamps. Available in a range of colour patterns, shapes and sizes, these wonderful pieces can be bought with or without the shade. See them instore or online at www. mdinaglass.com.mt. For more information, call +356 2141 5786 or find Mdina Glass on facebook.com/ mdinaglass

6. Love pink and looking for ways to incorporate it into your space? Visit FORM for more ideas. Pictured here: Kate Lounge Chair by Dutchbone.

Comfortable to sit in and very soothing on the eyes. Inspired by Art Deco chic, Kate is upholstered with velvet fabric and has dark metal legs with brass accents. Form, Valley Road Msida, Tel. +356 2144 6000.

IN LOVE WITH

FURNITURE

NOW ALSO OPEN ON SUNDAYS & PUBLIC HOLIDAYS FROM 10AM TO 5PM

T&F TRENDS 4.

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1. DIVINI RAVJUL. Divini brings wholesome, genuine products to Maltese households.

Handmade in Gozo from fresh ingredients and traditional recipes, yet supplied in latest technology, high convenience packaging, Divini products are a wonderful fusion of the old and the new. Divini Ravjul come in two varieties – Irkotta and Irkotta with Parsley.

Each ravioli packet contains two separate pouches of traditional tomato and garlic sauce (Zalza tal-Kunserva) which are conveniently portioned and packed in “boil-in bags”.

Simply prepare a pot of boiling water and have a delightful meal ready in just a few minutes.

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2. Delicious, handy snacks to be enjoyed at any time of day, SNACK’IN salami by Fiorucci are now available in practical packs of 50gr.

Trade Enquiries: Attard & Co. Food Ltd. Tel. 2123 7555, facebook. com/attardcofood

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3. Terredora Greco di Tufo. Made from 100% Greco grapes, this wine is outstanding, elegant and balanced. The fine acidity melds well in the richness of the body and in the long aftertaste of mineral and fruit. It pairs well with shellfish, grilled fish, water buffalo mozzarella, Thai curry dishes, salmon, sea bass, grilled tuna and lemon-roasted chicken. Serve chilled.

Trade Enquiries: Attard & Co. Food Ltd, Tel. 21 237555 Facebook. com/attardcowines

7.

4. Made exclusively from Malta-grown Vermentino grapes, Meridiana’s ASTARTE DOK has a straw yellow colour and is characterised by intense aromas of tropical and citrus fruit with hints of flowers.

The palate is fresh with a pleasantly acidic finish. Distributed by S Rausi Trading Ltd, Gzira Tel: 2133 0447, 7909 3197, info@srausi.com www.meridiana.com.mt

5. Yeo Valley Family Farm has been farming 1961, when the Mead family first bought the farm in Yeo Valley in Somerset, in the South West of England.

Yeo Valley believes in organic farming not only because it produces healthier and more sustainable food, but also because it’s better for the world we live in.

Today this is the largest family-owned dairy business in the UK, with 1200 acres of farmland and 420 award-winning British Friesian cows.

Supporting family farms is at the heart of the company ethos, which includes buying all extra British milk from other farmer co-operatives.

Yeo Valley Family Farm is the UK’s number 1 organic brand.

6. At Ta’ Marija you can now enjoy dining alfresco. Enjoy views of the Mosta Dome, while savouring a signature cocktails and degustation menu. Open daily for lunch and dinner, with Maltese themed nights every Wednesday and Friday (complete with folk dancers and a mandolin and guitar duo), and an all-inclusive buffet on Saturday nights and Sunday lunches for only €27.50, including unlimited wine, water and coffee.

Check out Ta’ Marija’s facebook page for the upcoming Saturday night entertainment line-up.

Ta’ Marija Restaurant,Constitution Street, Mosta.

Tel. 21434444, info@tamarija.com.mt, www.tamarija.com.mt

A MARRIAGE MADE IN HEAVEN. A WEDDING OF EXQUISITE TASTE.

CASTELLO ZAMITTELLO

Corinthia Caterers has the vision and expertise to turn your dream into the most magical experience.

We understand how important this day is to you. Our team of award-winning chefs and expert planners work closely together to make your dream come true. Whatever style of wedding you are looking for, you can trust us to serve cuisine of exquisite taste.

CO M P E L L I N G C U I S I N E T +356 2144 8800 WEDDINGS@CORINTHIACATERERS.COM CORINTHIACATERERS.COM

TRENDS T&F

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7. Café Phoenicia. Chic, casual and cosmopolitan Café Phoenicia offers casual dining in a relaxed atmosphere – a favourite location designed to be enjoyed with friends.

As one of Valletta’s best loved cafés, it is the perfect meeting place for lunch, afterwork drinks, or a casual dinner. The café serves a range of salads, burgers, pizza and fresh pasta made daily.

Open daily 11am to 10pm.

The Phoenicia Malta.

Tel: +356 2122 5241, dine@ phoeniciamalta.com, www.phoeniciamalta.com.

8. A castle in the countryside Nestled right in the heart of Mġarr’s countryside, the stunning Castello Zamittello provides the perfect idyllic setting for the fairytale wedding you’ve always dreamed of. The Castello is as practical as it is versatile, offering easy access and plenty of parking space. Its charming interiors offer a unique space for bespoke civil ceremonies and sit-down dinners, and its landscaped gardens and spectacular views set the scene for the magical event ahead.

To view this venue, get in touch with our planners weddings@ corinthiacaterers.com

9. Shop from Sicily with SendOn. SendOn is now operating from the popular Italian island of Sicily. This newly launched hub in Catania offers customers the possibility of shipping their online purchases to Malta within 5/7 working days. MaltaPost has introduced a pick-up service within its SendOn brand. SendOn Pick up offers buyers the possibility of purchasing products from retailers in Catania which do not offer a delivery service or charge premium prices for delivery.

Visit www.maltapost. com/sendon for more information.

10. Jack Daniel’s Tennessee Fire.

EXCEPTIONALLY SMOOTH. Sometimes, mixing fire and whiskey is a good thing. Jack Daniel’s Tennessee Fire blends red-hot cinnamon liquor with the smooth character of Jack Daniel's Old No. 7 for a classic spirit with a fiery finish.

Served CHILLED as a shot, it is the perfect ‘starter’ to your night out or a cool after dinner alternative.

11. Yogikids Yogurt Banana with Strawberry Flavour. Children need a variety of nutritious foods and regular exercise to stay healthy. Staying healthy is also essential for your child’s happiness.

Yogikids is designed for children from one year of age. Special care has been taken in developing a nutritious and delicious healthy snack for your growing child with a good source of calcium which promotes the growth and development of bones and teeth. www.facebook. com/PascualMalta 12. Indulge in our mouthwatering selection of sweets and savouries while sipping a reviving espresso at our Busy Bee Coffee Shop, the perfect spot where you can enjoy your well-deserved relaxing time alone or in company. Tel: 2133 1738

13. Tifeo Etna Bianco

by Gambino Wines Perched on the side of Mount Etna, with the volcano’s peak to its west, the Gambino Winery vineyards have the perfect climate and soil conditions for developing outstanding wines. Tifeo Bianco is made from the perfect blend of Carricante grapes (80%) and Catarratto grapes (20%). A refreshing white wine packed with the perfumed aroma of yellow flowers and the subtle undertones of lemon. Pair this versatile white wine with a wide range of foods from tasty Sicilian cheeses to fresh seafood and shellfish.

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

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T&F EXHIBITION

Restored yacht Eilean sails into Venice for Homo Faber, 14-30 September 2018. It took nearly three years for Italian master artisans to painstakingly restore this Scottish-built 1936 yacht using original materials and techniques whenever possible. Visitors to Homo Faber will be able to board her to get a closer look at the skill and artistry that brought her back to life.

Photo: © Officine Panerai

Homo Faber Crafting a more human future 14-30 September 2018, Fondazione Giorgio Cini, San Giorgio Maggiore Island, Venice, Italy Homo Faber is the first major cultural exhibition dedicated to European craftsmanship, highlighting the skills, knowledge and creativity of Europe’s finest artisans and designers. This September Homo Faber celebrates European craftsmanship in the beautiful Fondazione Giorgio Cini in Venice, a centre of cultural and humanistic studies. The building’s galleries, library, cloisters and even its 1960s-designed swimming pool will host masterpieces, exhibitions, installations and workshops presenting the work of European artisans at the top of their game. Italian architect Michele de Lucchi, London-based professor of fashion Judith Clark, gallerist Jean Blanchaert, acclaimed architect Stefano Boeri and Parisian interior designer India Mahdavi are among the world-class names creating the 16 exhibition spaces.

“Homo Faber is an expression that was first coined during the Renaissance and it captures and celebrates the infinite creativity

of human beings,” says Johann Rupert, co-founder of the exhibition’s organiser, Michelangelo Foundation, an international non-profit organisation based in Geneva, Switzerland, set up to celebrate and preserve master craftsmanship and strengthen its connection to design. “The exhibit will provide a panoramic view of European fine craftsmanship but it will nevertheless have a singular undercurrent: what human beings can do better than machines.”

Collaborating on Homo Faber with the Michelangelo Foundation are partner organisations that share its vision including: the Fondazione Cologni dei Mestieri d’Arte, the Fondation Bettencourt Schueller, the Fondazione Giorgio Cini, and the Triennale di Milano Design Museum.

Showcasing what human beings can do better than machines

The next issue of will be out on 7th October 2018 with The Malta Independent on Sunday.

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Open 10am to 7pm daily from 14 to 30 September. Free entry upon registration at homofaberevent.com

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