EBM Magazine #15

N° 15 / AUTUMN 2021

BUSINESS & LIFESTYLE

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123, St. George’s Road, St. Julian’s, Malta

Tel: +356 21242938 80, South Street, Valletta

Mizzi Estates Limited, Mizzi Organisation Corporate Office, Testaferrata Street, Ta’ Xbiex, XBX 1407, Malta l Tel No: +356 2596 9556 pangeamalta@mizzi.com.mt www.pangeamalta.com

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EDITOR'S LETTER

I recently read an article in The New Yorker about working freelance. It compares the life of freelancers to a rollercoaster; a trajectory of adrenaline-burning highs with periods of slow - if not relaxing - lows. As a freelancer myself, I can very much relate, and the production of every issue is very much like one of those rides. And, like after any adrenaline rush, you get a short pocket of depression, with its intensity depending on the amount of adrenaline experienced. This brings me to a subject I’d very much like to highlight with this issue.

The 10th of October is World Mental Health Day, and in the last few issues of the magazine, we’ve been sharing articles pertaining to the topic. We got quite a few shout outs about our latest write-up on Post Pandemic Anxiety; and if there are any discussions on mental health you’d like us to touch upon in the coming issues, we’d love to hear from you. Our contact details are below, any other ideas are most welcome.

EBM Magazine EBM No 15 / AUTUMN 2021

In this issue, we worked with TrueLab Game Studios on their brilliant cover feature. I am particularly precious about our interview with Igor Samardziski, who gives us his views on business and talent management. There might be some useful tips there for some, aside from being inspired by the man himself.

I am, shall we say, a moderate environmentalist, who’s always striving to be better, and I couldn’t be happier to feature eco-conscious companies such as Internet Vikings. They’ve spoken to us about their plan to reduce tech footprint, and lead a more environmentally friendly life all together, both in the office and at home. While we’re on the subject, we’re also trying to inspire you with some eco-friendly travel in Tulum at the breathtaking resort of AZULIK. It’s the most eco-friendly resort we’ve ever heard about, and certainly one of the most instagrammable, as well.

Although the winter season is about to start, our Lifestyle section is forever in bloom.

We’ve featured some gorgeous dining places, some of which are also open for lunch.

The talent and passion of the chefs behind them is extraordinary, and this really goes to everyone and everything featured in this magazine. Our piece on Estonian interiors is not to be missed; it gives us a stunning sense of colour, light and practical ideas. Once again, we haven’t left out our keen horologists; Edrwads Lowell has something in the store for you, quite literally.

There is no home without food and art, and we’ve got you covered here, too. I’m extremely happy to have some seriously inspirational people on board sharing recipes for this issue. We once again have Pippa Mattei, the established home cook on the island with a couple of cook books under her belt, as well as restaurateur Adrian Hili. Adrian didn’t hold back with divulging his gastronomic philosophies with us. See if you can channel his magic touch when it comes to transforming simple ingredients into absolute showstoppers. Good luck with that!

In the art department we have some wonderfully talented Maltese souls - Tina Mifsud and Paul Scerri. You wouldn’t think they were born and raised here; their work is world class.

There’s a lot more for you to discover, so I won’t keep you any longer.

Enjoy the read!

In April 2013, EBM (formerly Events by Martin) was founded by iGaming & telecom sales veteran Martin Pettersson. After spending a few months on the island, and realising there was a lack of innovative high-end events, Martin organised EBM’s first invite-only event at a boutique hotel in St Julian’s. Thus, Events by Martin was born. EBM is now under the umbrella company of Ambassadör Events, created by Martin and Managing Director, Pierre Lindh. Together, they have shaped Ambassadör Events into a one-stop shop for high-end experiences, concierge services and hospitality within the B2C and B2B sectors.

Pierre Lindh

SUBSCRIBE IN 3 EASY STEPS: 1. Visit www.ebmmagazine.com 2. Enter your details & hit subscribe 3. Enjoy reading all our stories   @ebmmagazine #ebmmagazine

For sales, contact Martin Pettersson  sales@ebmmagazine.com For any other enquires  info@ebmmagazine.com

HOW IT ALL STARTED

Managing Director, Ambassadör Events iGaming NEXT

Subscribe to EBM Magazine for free! Enjoy every issue delivered to your door or workplace.

Martin Pettersson

Co-founder / Head of Sales, Ambassadör Events iGaming NEXT

For bookings, contact  martin@ambassador-events.com

Art Direction Julia Boikova / www.juliaboikova.com Graphic Design 2point3 / www.2point3.com

Julia Boikova Editor, EBM Magazine

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CONTENTS 08

18

20

24

28

32

34

38

44

NATURE VS NURTURE

50

THE BALANCING ACT

54

Igor Samardziski gives us a glimpse of his entrepreneurial trajectory

OF SUCCESS AND FAMILY The rising star of the iGaming Media Awards talks business and personal life

ENVIRONMENTAL WARRIORS - LEADING BY EXAMPLE Anna Dobrovolskaya talks us through Internet Viking’s eco strategy

MENTORSHIPS SHRINKING GENERATION GAP

56

60

Yolo Group are grappling with the generational divide head-on

NEVER STAND STILL

The new CEO of Zimpler, Johan Strand, has some interesting parallels to share on business and an active lifestyle

FULL TIME VS FREELANCE

64

70

The ins and outs of being your own boss

THE RETURN

76

TO LUXURY RETAIL Edwards Lowell launches its new concept store in Portomaso

ENGAGING DESIGNS

78

Yolo Group elucidate on their intelligent employee-oriented workspace

RECONNECTING WITH NATURE Unplug and unwind in the heart of Tulum

82

TINA MIFSUD

Visual artist Tina Mifsud gives us a taster of her latest exhibition and beyond

UNDERSTATED LUXURY COMING TO THE CITY Riccardo Giraudi’s Beefbar arrives at The Phoenicia Hotel

WINTER DINING

IN THE MEDITERRANEAN This issue’s gastronomical highlights to pursue over the winter months

THE KING OF THE SWING When the expat community congregates at the Marsa golf course

DIG IN TO AUTUMN

Pippa Mattei presents her flavours of the fall

SEASONAL AND SUSTAINABLE Chef Adrian Hili offers up some sobering simplicity for the kitchen

MY FAVOURITE THINGS

Michele Tufigno on the finer things in life

IN BETWEEN MATTER

& FORM: A REFLECTION ON PAUL SCERRI’S SCULPTURES Roderick Camilleri shares his thoughts on the awe-inspiring work of Paul Scerri

WALKING IN A WINTER WONDERLAND

Lapland is always a good idea

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COVER

NATURE VS

NURTURE Words by EBM Photography by Switch / Rob Golfeo

There are 582 million entrepreneurs globally, and less than 50% make it into their third year. Further still, only 30% of these will survive to see their tenth year of operation. So what is it that makes some people chiefs and others Indians?

We sat down with 39-year-old venture capitalist, Igor Samardziski, to discuss his latest growth-project, Truelab Game Studios, and the influence of Nature vs Nurture in business, entrepreneurial success and how it played a part throughout his glittering career.

His is a story about recognising people and managing talent, and capitalising on humanity, rather than humans, as a resource. It is about how the nurturing of talent, combined with a respectful understanding of the nature of an individual, can forge unshakeable teams. It is about the way we cannot consider profit at the expense of people’s happiness to be a metric of success.

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COVER

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COVER

The subject of nature vs nurture in the business world is a controversial one. The school of thought is equally spread between proponents of natural influence on success, claiming that business success is 80% derived from the nature of the entrepreneur, their genetic code, and 20% from nurture. Others claim the opposite; yet, some have come to the conclusion that the source of success is more often than not a result of some undefined mix of a person’s ability, ambition, and sheer desire to persevere.

Igor’s story is indeed one of success. At the age of 36, he left the day-to-day running of operations in a successful gaming company to move into semi-retirement. And now, three years later, he is embarking on a new venture, returning to the industry as a full-time, hands-on, 9-9 CEO as part of TrueLab Games.

Igor, it’s a pleasure to sit with you. As a serial entrepreneur, what would you say are the most important driving factors for success in an emerging business?

Well, I think it would come down to a culmination of factors working symbiotically rather than narrowing it down to the most important ones.

You have to be pushing the envelope. This industry is enormously tech-based, and the adage ‘innovate or die’ has never rung truer than it does today. As attention spans dwindle along with average margins, it is vital to do more with less without compromising on quality and customer experience.

To achieve this, you have to focus on the people themselves, of course; how they are managed and empowered to perform. Particularly in a start-up environment, the ability to recognise talent and nurture it to realise its potential is what differentiates a good entrepreneur from a great one. The teams I build are driven by ingenuity and are passionate about innovating.

That same passion morphs them into a single living and breathing organism that carries itself through the organisation, driving growth and success.

If you absolutely had to choose the most important factors of success, which are the first that come to your mind?

There are many pillars that I feel are essential for emerging businesses to be successful. If I had to choose, the three that I consider highly significant, which had an incredible impact on the companies I have formed in the past, and which allowed us to scale the business without sacrificing core values are: create the right product, don't be married to your strategy, and recognise gaps in the talent pool early.

Firstly, create products that address perceivable problems (or opportunities) within the market. Understand the market, approach it with an analytical mindset, understand the necessity unaddressed, and then address it - that's the foundation. Many businesses are formed as a replication of one another, but ultimately, the companies that genuinely flourish are the ones that innovate, those that seek to drive ingenuity. Seeing the need and addressing it rather than replicating marketready solutions, is a starting pillar of success.

Secondly, understand that growth is phased. It’s essential to recognise that every company goes through a series of phases, and each step needs its approach. It’s the natural makeup of an entrepreneur to approach from an angle of there not being any problem that cannot be solved. It’s like a rare disposition, an attitude toward life that no bridge is too far. This is perhaps part of the genetic make-up of an entrepreneur and adds weight to the nature side of the discussion. That said, once the idea takes form and is communicated across a business, the strategy must adapt to remain on course through scale. This is easier to accomplish with companies in their early stages. The milestones need to be communicated and understood company wide. Communication is vital, and the establishment of key policies and processes eases the transition through the phases.

And the third?

Empower your resource. This weighs in heavily on the nurturing scale. Development of opportunities: hiring internally and nurturing your human resource is key, but equally so is recognising the gaps that emerge in your existing talent pool. Those gaps must be supplemented by hiring correct external talent that fits pre-existing culture. To honour culture, the “who” in the hiring process, has to carry the same importance as the “what”.

Finding the balance between recognising opportunity internally and combining it with introduction of external talent your business needs, is crucial to success at scale. We must be careful not to let the humanity aspect overshadow the necessity of efficient delivery and revenue.

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TOPIC

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COVER

“Ability to recognise talent and create the environment that helps realise its potential, is what differentiates a great entrepreneur from a good one.”

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COVER

I’ve known you for some time now, and I know how much you’ve been enjoying your retirement. Indeed, it must take extraordinary circumstances to coax you back into the daily grind.

It certainly does. I’m beyond excited that I am now personally invested, and have taken over the running of TrueLab Game Studios, as their Chief Executive Officer.

This was not a decision I took lightly, and I am particularly excited about the individuals I have partnered up with.

The spirit of collaboration starts at the shareholder level. The three founders have wholly complementary skill sets and backgrounds, an extraordinary meeting of minds that generates the magic it takes to foster the environment in which a start-up of this nature has the opportunity to thrive.

The team itself shares a passion for progressive thinking that can drive the evolution that our industry craves when applied to innovation and product delivery. Working with them, I can fully identify with their detailed approach, with their ability to construct an entire ecosystem from the ground up. Looking at their methods, I saw myself ten years ago. Recognising these youthful ambitions, I couldn’t help but feel that if this does not pull me out of retirement, I don’t know what will.

Look, my entire history is firmly grounded in Operations.

I’ve been accustomed to generating revenue within the B2C vertical of the industry and insight into players mind carries it’s own allure. However, creating games is the one area where I haven’t yet held a position of responsibility, and this challenge is another driver in my return to the company’s daily activities. The prospect of building a product delivered directly to players has reignited a new passion for me. Now, I wake up every morning and look forward to the grind, itching to tinker with the games and figure out what we can achieve.

I feel we experienced a relative glut in casino product innovation and have now turned full circle back to product-driven excitement. It’s an inevitable move for the industry, and I feel TrueLab Games is perfectly positioned to grow as the current wave of product innovation heads towards a crest. I intend to create an environment that will allow my team to flourish, where talent is nurtured.

It is a creative spirit that binds the studio, and I intend to learn from the professionals I’ll be spending my time with and, of course, to have a lot of fun in the process.

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I feel that businesses flourish when they are based on cohesive values. This game studio was founded upon a solid set of principles that can effectively morph start-up culture into a scalable model. Ingenuity that scales is an elusive and lofty goal that does not come naturally to every entrepreneur. What excites me most is that I walked into a company that embodies the very values I spoke about earlier. As you can probably tell, it’s a project I am immensely excited about and one that I am also personally invested in.”

Seeing as you have a history in casino operations, what similarities can you draw between your previous ventures and this new one, and how do you envisage the crossover panning out?

Apart from consultation work, this is my first executive role within a B2B company. I am most excited at the prospect of it being in its early stages of development.

I can have the most impact by implementing the pillars of success discussed, which I have no doubt would carry over perfectly from the B2C landscape.

Anyone who spent time climbing corporate ladders knows that only so much can be accomplished when introducing innovation into the engine that drives corporate giants. It’s virtually impossible to affect change with agility when the momentum these companies carry due to their success makes it hard for them to change course and just as hard to derail - one does not suddenly turn a freight train into a go-kart. My coming on board at this stage allows me to best apply my influence and know-how internally at such a core stage of the company’s development, which can filter through to the industry overall.

It is about knowing that everyone on board is growing personally and professionally with my involvement. It is about looking back at half a lifetime of learning and teaching and knowing that I can apply it to the next chapter in my adventure in this incredible industry. Finally, it is about nurturing a team of experts who share my vision for an ambitious project, allowing them to develop into the true, best version of themselves. It’s an exciting prospect and a challenge I feel comfortable taking on.

COVER

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WORLD’S GAMING FESTIVAL

TORONTO 18-21 JULY 2022

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MALTA

15-19 NOV 2021

28-31 MARCH 2022

KENYA

1-4 MARCH 2022

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THE BALANCING ACT OF SUCCESS AND FAMILY Words by Rachel Zammit Cutajar

Balancing business and family life is one of the many struggles of making it to the top.

Do you give everything to your job at the detriment of family relationships in the name of success? Or do you create a cut-off point where family comes first even if that means you won’t make it to the top tiers? Dima Reiderman, COO of BtoBet, doesn’t believe you have to choose and juggles success and raising a young family, finding time to manage a multinational organisation while still making it home for dinner every night.

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BUSINESS

We all start our careers working to live but for the C level staff there comes a subtle shift to living to work, often without noticing.

With estimates of C level working times running from 10 to 14 hours a weekday – and numerous added hours at the weekend, time management becomes one of their most valuable tools. The phrase work-life balance paints a neat picture of someone who works eight hours a day, sleeps eight hours a day and then spends the remaining hours pursuing their own passion projects. This is rarely real life, mostly because people prioritise their lives differently. Some entrepreneurs spend upwards of 60 hours at the office and relish in the lifestyle while others need more time for family and friends.

There are time management techniques that can be utilised in order to become more effective and productive leaders, but for Dima Reiderman, COO of BtoBet, these techniques are more important in achieving a suitable work-life balance. Whether it’s taking the kids to their after-school activities, indulging in a Netflix binge or playing a game of chess, he somehow successfully juggles these activities while steering BtoBet to new heights.

Whilst work plays an important part in Dima’s life, there is no doubt where his top priority lies. “I’ll go as far as saying family life is more important than business.

Managing both can be challenging – especially in an all-female household, but the secret, like in so many other areas of business, lies in planning.”

Dima is pretty strict when it comes to the time he spends with the children. He closes his laptop at 8pm at the very latest and will only take urgent calls after that. Some days he finishes up early, at 5pm, so he can take his daughters to their swimming and horse riding lessons after school.

“We have a lot of business from South America, so it’s impossible to ban calls after 8pm (it’s when they are just starting their day!) however I make it a point to spend a few hours outside with the family every day, whether it’s at the beach or the park.”

Residing in Malta and with BtoBet’s main office in Northern Macedonia’s capital Skopje, another two offices in the Balkan country, and another in Italy, frequent travelling is part and parcel of Dima’s life, however even while he is away, he makes time to take a video call with his daughters every day. “No matter what is scheduled, be it dinner or meetings, I am unavailable at a certain time every night so that I can talk to my kids.

And whatever happens I have to make it home for the weekend. While this was quite easy to do before COVID, as connections were easier, the post-COVID changes to the travel industry mean I’m often in very long and inconvenient transits, but I always make it home by Saturday morning – even if it means travelling all night.”

While Dima has always been an office man, working from home has taught him some valuable lessons about family life. “I really thought I was going to hate it. I thought it would be impossible to separate family from work, but I found the opposite was true. My partner’s support

allowed me to use my time efficiently while working from home, but the fact that my eldest daughter came in every few hours with a cup of coffee and a biscuit really melted my heart. Another thing you don’t have time for while running a business is to take lunch with the family and for this, I was truly appreciative. Fitting in some family time during a working day is a blessing.”

The laws of supply and demand don’t only relate to economics but have their rightful place in time management too. As you work harder (and longer) at success, your personal time becomes scarcer and thus more valuable. While some may deem watching TV series a waste of time, for Dima it’s a way to wind down at the end of the day – a form of meditation that allows him to clear his mind and get a night of restful sleep. “My kids don’t go to bed until 10pm or 11pm and while this gives me more time to spend with them after a day’s work, it also leaves me with little time in the evening for myself. I love watching TV series, but I have to confess that I do cheat when I watch. I watch at 1.5 times the speed and I skip through the boring parts. It’s like speedreading… just with Netflix! And while I do that, I’m often multi-tasking and playing a game of chess. The most important thing is that it gives me time to disconnect, something I have recently learnt is imperative for clear thinking the next day.”

Dima compares chess to business. “You have to go in with a strategy, but you need to be completely flexible and open to change. While your opponent is making his move, you need to be a few steps ahead and have a plan for every possible action he may take. This is the same in business, except rather than opponents you have colleagues, partners, competitors, clients. All of these players make up the chessboard of the business world and you have to strategize to come out on top.”

Perhaps it is the strategies of the game that allowed him to claim the title Rising Star in the 5-Star iGaming Media Awards.

Though time is precious, Dima likes to engage in activities at the weekend that encourage a total disconnect from working life. He has reconnected with some friends who go scuba diving and deems this the ultimate in detachment. “Diving allows a combination of factors that make a 40-minute dive more restful than a holiday. Firstly, you are totally unreachable when you’re underwater, the complete silence and the weightlessness of being submerged in the sea is something quite unique. I’d love to do this more often but find myself relying on other people to organise a day out.”

The key to achieving an effective work-life balance is reinforcement. While change is hard, doing something repeatedly forms a habit and if there is one thing Dima is great at, its forming healthy habits that allow for better time management both at the office and at home.

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ENVIRONMENTAL WARRIORS LEADING

BY EXAMPLE Words by Rachel Zammit Cutajar

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ENVIRONMENT

There’s a lot that companies can do to effect change in the environmental struggles our planet is currently facing. However, unless the mindset of every person working within those firms follows in the same footsteps, the war can never be truly won. Anna Dobrovolskaya, CMO of Internet Vikings, talks about the company’s green initiatives, and their vision to change daily habits, not only of their own employees, but to externally extend their influence.

The future of the planet is no longer an issue we can avoid. It’s also one that affects a company’s bottom line, with a study published in Forbes stating that 92% of consumers are more likely to trust brands that are environmentally or socially conscious. As climate change and other environmental issues take centre stage, responsible companies are taking the initiative to reduce their carbon footprints.

Sony Interactive Entertainment utilises energy efficient technology that will reduce 29 million tonnes of Co2 emissions by 2030, and Microsoft plans to reduce its supply chain emissions by 30% by that same year.

At Internet Vikings, the goal is to achieve ISO14001 certification, which specifies the requirements system that an organisation can use to enhance its environmental performance. However, Anna Dobrovolskaya, CMO of Internet Vikings and the person involved in running this project, says that the certification isn’t the driving force of the initiative. They’re taking a more human-centric approach by trying to change the mindset of every person that comes into contact with Internet Vikings. They’re dedicated to making changes that will see the company operating in a more sustainable way, and eventually become climate neutral in the long run.

“Sustainability isn’t simply about recycling. It’s a complex theme that involves the behaviour of a multitude of individuals, and it’s changing the daily habits of so many people who will ultimately make

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a difference. As a company, we’re becoming more environmentally aware of how the decisions we take affect the planet. As a result, we’re taking more environmentally-friendly approaches. For example, our Stockholm office has a very good contract with energy suppliers in terms of environmental issues; our supplier has a “Bra Miljöval” certification. Our biggest supplier of collocation and network services uses 100% renewable energy. Our travel policy takes into account the environmental impact, removing all unnecessary air travel and paying climate compensation when we travel with Scandinavian airlines.”

With offices in Stockholm, Malta and the Ukraine, and with places of presence in South Africa and the USA, the team at Internet Vikings have noticed a discrepancy in environmental awareness in these different countries, with plans to align their way of thinking company-wide. They’ve organised several initiatives including the Breakit Challenge in Stockholm, and collecting clothes and other reusable items to distribute to social organisations in Ukraine. This summer saw employees from their Malta office participate in two ocean clean ups, where they partnered up with iGen and SiGMA. “We strongly believe in collaborations with other companies within the industry. We believe that these initiatives not only help change the mindset internally, but we also act as influencers, spreading the motivation to live cleaner lifestyles and get involved in activities that benefit not just the individual, but the planet as a whole.”

The Breakit Challenge involved analysing office energy consumption, and then found ways to improve it. “We listed our ‘energy culprits’ and made evaluations of whether employees were sitting in rooms that suited them. We then made a change to a green electricity agreement, made sure we weren’t using disposable plastic items in the office, and saw how we could help our employees have more climate-smart home offices. The result is that our data centres now use 100% renewable energy with Co2 emissions only related to external transport and deliveries.”

Anna has seen how effective one person can be; she only started following a more environmentally aware lifestyle five years ago. “I can really see how far my own family has come in this short time.

We started out with simple things, like just taking a reusable bag to the supermarket. Collectively, this can have a huge impact, so what we’re aiming for is to motivate people to make small changes. Big changes start with small steps, but small steps by many will result in huge change.”

Participation in Internet Vikings’ environmental initiatives is not obligatory, but employees in every country have been keen to join.

“You can’t change a mindset through force. When we organise activities, we support our employees and encourage them to join, but it is an individual choice. We have experienced no resistance to

Anna Dobrovolskaya CMO of Internet Vikings

Rachel Zammit Cutajar Freelance Writer

this at all. On the contrary, we have employees in other countries who’ve asked to set up the same initiative in their areas when they find out we’ve been doing something in another country. People are inspired by the example of others, even when it’s in another territory.”

Future initiatives are on the cards for Internet Vikings, as they plan to set up an open brainstorming session which will allow employees from all levels in the organisation to put their ideas forward. “We don’t want this to be something that management is ordering.

Everyone has ideas on how we can help the planet, and we plan to take advice from anyone willing to be a part of it.”

Part of the ISO requirements is to provide a sustainability report, and this reflects every detail of the impact of each initiative. “Though the certification is not the ultimate goal in itself, it has given us the tools to insert climate awareness into our company’s DNA, and is slowly helping us change the mindset of anyone that comes into contact with the organisation.”

From minor changes such as adding green leaves to their logo, or adding the strapline “Consider the Climate” to the end of their emails, to the more complex ISO certification and regular training for employees, there’s no doubt that Internet Vikings are holding the torch for a greener future in the iGaming world.

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MENTORSHIPS SHRINKING GENERATION GAP

BUSINESS

Words by Rachel Zammit Cutajar / David Bartram

Different generations bring with them different approaches. How can a 600-strong team spanning the full generational divide come together as one? It’s all about the culture, says Yolo Group Chief Operating Office Anita Brinke.

The online gaming industry has long grappled with the challenge of building products that can better engage millennials, and more recently, the older members of the Generation Z. For Anita Brinke, Chief Operating Officer of the Yolo Group (formerly the Coingaming Group) the challenge isn’t just about understanding the generational preferences of customers, but also of her own team.

Brinke now oversees one of the most diverse teams in gaming; the Yolo Group recently picked up the ‘Best Diverse Place to Work’ award at the WiG Diversity Awards in London. Alongside CEO Maarja Pärt, she leads a 600-strong group of people comprising 49 different nationalities across seven global offices.

This diversity also extends to age, with a team spanning four generations from Baby Boomers all the through to Gen Z. “Our youngest team member is just 18 years of age while our most senior is 66, with an average age of 31,” Brinke tells EBM Magazine. “We didn’t really set out to build an age diverse team; it happened organically, as our selection process always favours the candidate with the most talent who is also the right cultural fit.”

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While most gaming companies like to talk about innovation, few find themselves on the front lines of it to the extent of the Yolo Group. Among a wide range of activities, it operates two of the world’s leading cryptocurrency gaming brands, Bitcasino and Sportsbet. io. It was the first licensed provider of crypto gaming and both brands have become household names; Sportsbet. io has even landed major sponsorship deals with Premier League football clubs Arsenal and Southampton.

In its mission to deliver fun, fast and fair gaming experiences that put the user at the centre of the universe, Brinke sees the Yolo Group’s age diversity as a key strength.

It has been well established - both academically and in practice - that organisations that prioritise diversity in the workplace tend to outperform their competitors.

One study by Deloitte University and the Billie Jean King Leadership Initiative found that 83 percent of millennials were more actively engaged with an organisation when they perceived it to have more inclusive policies.

However, leading an age diverse team brings with it challenges. While different generations may possess different skills, motivations and preferences, there’s also a danger in generalising.

BUSINESS

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BUSINESS

The Yolo Group has a two-pronged approach to avoiding this. Firstly, every new team member is interviewed by Brinke or CEO Pärt to ensure they are a great cultural fit for the company.

Secondly, the Yolo Group has fostered an environment in which learning and personal development is part of every team member’s journey, regardless of their generation.

“We believe that while certain skills and ways of interacting are teachable, cultural fit is not. As it happened, we have a generationally diverse team and have seen benefits in how the generations interact and overcome challenges together.”

At the heart of this approach is the Yolo Group’s Management Development Programme (MDP), which is headed up by Jim Hogan, the group’s Head of Learning and Development. The programme provides a clear blueprint for advancement with many of the senior team being former participants. But beyond the MDP, the Yolo Group encourages ongoing learning and development throughout the company.

“This isn’t solely about the older generation teaching the younger employees,” stresses Brinke. “Each generation has a skill set that is worth nurturing. The Baby Boomers tend to have more experience at leadership and mediation, while millennials or Gen Z are generally more tech-savvy. The mentorship is a collaborative effort and a pooling of resources; in this case, the resources are skills. It has value for everyone wanting to work smarter, not harder.”

Both the MDP and this broader culture of learning has been so successful that Brinke says the benefits are being felt both across the company and on an individual basis. “There is a sense of satisfaction when you show people how to do something you do well. The feelgood factor has really helped get people on board. It makes our people more collaborative and understanding.”

The process has also challenged Brinke’s own assumptions about generational differences. She’s found that attitude is a far better indicator than age.

“It’s a question of finding out what motivates each individual,” she says. “As the market is very new, and developing rapidly, everyone learns at the same time. We have seen very little difference in the way the younger and the older generations learn and adapt. Crypto is an emerging industry, but just because it’s a new technology doesn’t necessarily mean that the younger generation has any advantage.

Not everyone understands it from the start, and the learning curve is there for everyone.”

The research backs up her own experience. One analysis of 20 different studies by the Harvard Business Review found small and inconsistent differences in job attitudes when comparing generational groups, with more differences occurring on the individual level.

The result at the Yolo Group is a relatively flat organisational structure, where everyone’s opinion is heard.

One example is customer support agents, normally an entry level position, but one which gives a unique perspective on the customer.

“As we are operating in an industry that is so new, we need to listen to what our younger CS team members are saying.”

For both Brinke and the Yolo Group, listening and learning will never get old.

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BUSINESS

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NEVER STAND STILL

BUSINESS

Words by Rachel Zammit Cutajar

Innovation strategy now sits with commercial planning, marketing, sustainability, and HR management as key elements in the success of a business. Multi-year plans with clearly defined objectives and barometers of progress ensure that innovation is plotted and appraised meticulously.

Johan Strand, the new CEO at Zimpler, believes that the company needs to be constantly on the move to create pioneering products that will allow them to retain market share, and keep the company growing from strength to strength.

Failure to innovate is among the biggest threats to any organisation, and this resonates clearly for any tech company. If the prize of successful innovation is demonstrated by companies such as Facebook, Google, Netflix and Apple, the lessons of failure lie in the companies that are left in their wake. Blackberry once boasted half of the world’s smartphone market, and now struggles to achieve less than 1%. Meanwhile, Blockbuster turned down the opportunity to buy plucky start-up Netflix for a mere $50 million; it is now defunct.

Innovation in fintech companies is allowing organisations to service customers in new and unexpected ways. With experimentation in automation, predictive analytics, new delivery platforms, digital-only banking, blockchain and more, companies in the fintech industry need to be one step ahead to remain relevant. “Five years ago, we could have not conceived the idea of the products we’re offering today, let alone build them. To think that what we can get by with the products we have today in five years would be sheer lunacy. In order for us to thrive, we need to be challenging the status quo, and fostering a culture of innovation.”

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Johan’s management style - refusing to stand still by taking any challenge that comes his way - is reflected in his personal life. In 2012, he founded the uphill race Stockholm’s Brantaste (translated as Stockholm’s Steepest), a gruelling 3.3km run up Stockholm’s highest hill. “We wanted to create something that hasn’t been done before. Something challenging. This was the first mountain run in Sweden, and has been successful for six years.” Though the race is short, the terrain is tough, with runners averaging their 5k pace throughout the race. “It takes a certain kind of runner to get involved in something of this nature, where every step is a challenge. You need to have a bold and innovative mindset to make it to the top.”

This attitude is reflected in the company culture at Zimpler. When recruiting, they’re looking for people who don’t step back from a challenge, who see something that hasn’t been done before and jump right in, finding the most efficient solutions to the task at hand.

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Johan compares uphill running to building a company.

“Building a fintech company is a constant struggle. There are many competitors and investors that are ready to put money into other people’s ideas. To be successful, you have to be running faster than everyone around you, even when you feel like it’s impossible to take another step.

“Managing the company is a little like being in an uphill race. If you had to ask me how things are going on the average day, I’m constantly considering all things ahead, and what I want us to achieve as a company. When you look back at where you were six months ago, you can see that the company has moved forward in leaps and bounds. The feelings in the middle of the race are similar.

You feel like there’s still so far to go, and that you’re not really getting anywhere quickly, but only when you look back and see the mountain sloping behind you can you see how far you’ve come. Sometimes you need to take a step back, to see the bigger picture to be motivated to keep moving forward. The reward when you reach the top is definitely worth it!”

Johan insists that fostering an innovation culture starts with transparency and allowing employees to make a difference. Apple co-founder Steve Jobs famously once said: “It doesn’t make sense to hire smart people and tell them what to do; we hire smart people so they can tell us what to do.” This sentiment is reflected in the innovation strategy at Zimpler, as every employee is encouraged to put forward new ideas. They work in a typically flat method, avoiding hierarchies and silos. “We are looking for original ideas from everyone, whether they work

in product development or sales,” Johan said. In a competitive marketplace, consumer confidence is always important. So, financial institutions who can embrace innovative solutions will enjoy sustained consumer loyalty.

Johan has just taken the reins at Zimpler, promoted from Chief Financial Officer in June. A Swedish fintech company with an office in Malta, Zimpler provides payment services for the iGaming industry, as well as other sectors. As the company is experiencing rapid growth, growing from 40 employees to over 100 in the last eight months, he has his work cut out for him. “When the company is small, it’s easy to know what’s going on around you – what everyone else is doing – but as the company grows, this becomes more challenging. We’re working on a transparent system so that information can be shared across departments. We don’t believe that any information is on a need-to-know basis, as everyone needs to know. Holding all of the cards is critical when it comes to creating new ideas.”

Johan insists that this need for speed is vital for the survival of any tech company operating in today’s market.

“Everything is changing so quickly, in society as well as in business. Even if you miss a message in a thread, you’re out of the loop and miss out on opportunities.

To stay on top of the game, we need to be challenging the status quo. We are working on new products that use biometrics, blockchain and cryptocurrencies, artificial intelligence, as well as cloud technologies, among others.

We’ve always been good at innovation, and we plan to strengthen the things we do well.”

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BUSINESS

Full time vs freelance Words by Rachel Zammit Cutajar

The thought of not having a boss is appealing to everyone. Working at your own pace, on your own schedule seems like an absolute joy. Even more so if you can do it remotely. Isn’t working from a yacht, chasing the sunshine without a boss breathing down your neck the ultimate dream? Deciding to quit the rat race and start going it on your own is a huge decision, and one which should not be taken lightly.

The global pandemic has given everyone in the working world the time to think about what they’ve been doing; a break from the crack-of-dawn wake-up calls, commuting to work, slogging away at your desk for eight hours, only to return home to start working on your own personal responsibilities or passion projects. Though nobody wants to go back to pandemic lockdowns, it’s given everyone a little food for thought. Is this full-time gig really for me? Can I make it as a freelancer? And the ultimate question: can I achieve a better work-life balance working for myself? With global freelance platforms like Upwork, Fiverr and Toptal recording significant growth, the jump may be tempting.

While making the transition can be scary at first, it can be immensely rewarding. Nonetheless, life in the freelance lane may turn out to be more stressful than you bargained for. Some of your biggest opportunities can turn out to be your biggest drawbacks.

Understanding what to expect can be the difference between success and having to return to the rat race.

Since the pandemic, Heidi Lofthus, Project Director at HR Connect, an association of senior HR decision-makers from 26 companies within the iGaming industry, has seen a change in approach and employment types within the iGaming HR market, though companies have not gone as far as favouring freelancers. Having taken the plunge into the freelance and contractor world herself after leaving her full-time job as employed during Covid times, she was curious to understand the outcome and effects of the pandemic, how work relations change and how this can be supported.

“The changes in today’s world have caused a shift within the industry. The Corona virus and vaccine requirements, as well as travel restrictions, have made it more difficult for companies to enforce mandatory office hours. Malta’s greylisting, difficulties in the Maltese economy and delays in government administration with regards to work permits means many employees have decided to go back to their country of origin or moved on elsewhere. Trends are now on

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the rise for organisations to allow completely remote work with employees signed on as contractors. This means that although they are fully employed by their own private setup in a country where the company does not have an employment unit, they’re still seen as a long term investment and asset for the company, rather than a project-based freelancer.

Heidi is one of those people seeing this as an opportunity; she’s employed as a contractor with igamingNEXT and HR Connect while based in Malta, with herself living in Sweden. This type of contract allows her to be fully part of the company and the team as if she were employed, only, the legal setup type is that of a private company: the same legal setup of a freelancer. IgamingNEXT has a remote first mentality, and makes sure the full team meets for company gatherings whenever opportunities present themselves. Heidi is an accredited coach - a job that she does on a freelance basis.

Freelance work allows more freedom and flexibility. You can choose your own hours (working as much or as little as your budget allows), choose your own schedule (goodbye nine to five), and choose your own clients (hallelujah to not working with difficult clients more than one time). However, it does come with some drawbacks.

“When you’re employed, you can concentrate 100% of your focus on the job you were employed to do. The employer is expecting an initial learning curve with less output, and is expected to train you where and when needed. When you’re working freelance and taking on a project, you’re expected to be fully trained and deliver from day one; that is what you’re being hired for. Seamless delivery without extra hassle. Another thing that’s important to understand is the time and/or money you as a freelancer will need to spend on handling your personal company admin, accounting, salary payments and marketing, and this might require skills and time you do not have. You’ll also need to pay extra for third party services.

As employed, this is embedded in the package, together with paid holidays and sick leave.

At a glance, a freelancer may make more money when compared to a full-time employee’s hourly rate when seen as a gross payment.

However, this rate does not reflect all the work that goes into getting the job done. Tax, contributions and national insurance need to be taken into account. Training and preparation for the actual delivery is not a guarantee being paid for. These things are required to be in place from the first minute of work as a freelancer. Marketing, billing and accountancy are all part and parcel of the job and, though they take up time, are not billable hours.

“Again, there are no sick days or vacation time. If you catch a cold, you are sometimes able to reschedule appointments, but if you contract something that has a longer prognosis, then this might be difficult. This needs to be reflected in the hourly rate.”

There is ample logic for the growth of the freelance market.

Freelancers offer a cost and expertise that is an efficient alternative to full-time employees, allowing them to “buy” as much – or as little – expertise as they require on demand. When an organisation recruits a new worker, the new employee may require training and a period of adjustment before they become a productive member of the workforce. When employing freelancers, employers can expect expert productivity from the minute of recruitment, and though this is at a much higher rate, it may be profitable.

Heidi Lofthus Project Director at HR Connect

Hiring a full-time writer or photographer might be seen as too expensive, as everyone today fancies themselves to be a writer or a photographer. However, the benefits of immaculately written copy or that high-definition image on your social media page can be worth the cost when a company can buy as much of the service as is required. Though it might seem more expensive on an hourly rate, it is more cost-effective.

When making the jump to a freelance career, character suitability should be high on the list of what makes you take the plunge.

Instability is not a desirable trait in your job description, however a person that does well with variety may find themselves in a better situation to take on a freelance position. “Depending on where you are in your life and what skills you have at your disposal should determine whether this is the right life choice. If you have a supportive environment – family, friends or a large savings account – this may be the time to throw caution to the wind. If you are anxious about where your next pay cheque is coming from, then it’s perhaps best to stick to full-time employment.”

Rachel Zammit Cutajar Freelance Writer

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THE RETURN TO LUXURY RETAIL Words by Rachel Zammit Cutajar Photography by Julia Boikova

The luxury retail market is as much about the experience of shopping as it is about the product. With the market slowly regaining confidence with the lifting of COVID restrictions, Edwards Lowell are setting themselves up for a speedy recovery with the launch of the new Rolex retail corner at their Concept Store in Portomaso, promising the exclusivity and rich customer experience for which the brand is so well known.

2020 was a tough year for the luxury market, where stores were forced to close their doors during lockdowns.

With shoppers reluctant to invest hefty sums over the internet, Forbes reported a 23% decline in the global luxury market, losing €64 billion in sales. As restrictions lift and the market regains confidence, retailers face challenges to entice customers back to their stores.

With global online sales in the luxury market up from 12% in 2019 to 23% in 2020, Edwards Lowell has been at the forefront with the launch of their online store last year. However, they strongly believe that the retail experience - the chance to examine, touch and try on products - is a necessity that comes with the price tag, and they are investing in their in-store experience.

The Rolex experience is so much more than the prestigious product taken home. When a person invests in a Rolex, they are buying a lifestyle, a sense of exclusivity, a promise of quality and value. Walking into a plush boutique, being waited on, hand and foot, by attentive staff that will ensure you get exactly what you’re looking for is all part and parcel of the experience that is meant for savouring.

One factor attributed to the success of many luxury brands has been in the acquisition of some of the priciest retail real estate, with flagship stores that appeal to the senses of the highest class of shopper. Where better for a brand-new Rolex retail outlet than in Portomaso, one of the island’s most sought-after luxury apartment blocks and yacht marina?

This summer, Edwards Lowell launched the latest Rolex retail space within their Portomaso Concept Store, a 40-square metre space on the ground floor that incorporates every aspect of the Rolex aesthetic. Upon entering the concept store, guests are greeted by an eclectic and curated mix of fine art, luxury timepieces, high-end jewellery, artistic coffee-table books and leather accessories, along with some of the finest views of the yacht marina – all of which contribute to a luxury shopping experience that deserves to be savoured.

The Rolex corner is instantly recognisable with bespoke furnishings designed by Rolex’s Geneva design team and installed by Malta-based company, DPM. Rich greens and iconic Rolex patterns are easily identified with finishing in taupe leather, walnut veneer and brushed bronze detail, creating a space that exemplifies the luxury shopping experience. Upon entrance into the concept store, your eye is immediately drawn to the four-metre-high emerald aqua glass, decorated with the wave motif, referencing Rolex’s iconic Oyster model - the world’s first waterproof watch. This sophisticated piece pairs perfectly with the Mediterranean blues outside.

As one of the world’s most sought-after timepiece brands, Rolex retains 25% of the luxury watch market, with demand far exceeding supply. Collectors will be thrilled with the selection of Rolex designs at the concept store, including the popular Submariner, Cosmograph Daytona, Sea-Dweller, Yachtmaster and Cellini models; a testament to the long-standing relationship between Edwards Lowell and the Swiss company, Rolex.

Edwards Lowell is one of the oldest representatives of the brand in Europe, and were appointed official Rolex retailers in the 1930s. Rolex timepieces are now available within the concept store, as well as their boutique store in Republic Street, Valletta, with the same shared world class service associated with the brand.

Edwards Lowell Managing Director, Malcolm Lowell, is looking forward to receiving guests in the new location.

“Both Rolex and Edwards Lowell are steeped in heritage of tradition and innovation, solidifying the strong partnership between both brands. The large modern space at the concept store lends itself perfectly to the iconic brand, previously in our St Julian’s boutique. It’s a positive step forward in the current climate, showing market confidence.”

Buying a Rolex from the concept store in Portomaso is an experience to be savoured. Purchasing this iconic timeless piece is something guests remember for a lifetime, and where better to do it than at the concept store, surrounded by luxury yachts and contemporary art? www.elcol.com

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LIFESTYLE

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DESIGN

ENGAGING DESIGNS Words by Rachel Zammit Cutajar Photography by Yolo Group / Kristian Kruuser

Established in 2010, Yolo Group, formerly known as Coingaming, has experienced such rapid growth over the last 11 years that they have had to move offices no less than four times, having just moved into their own building which serves as their Headquarters in Tallinn. The office design was a tight collaboration between designer Niko Miettinen and Yolo CEO Maarja Pärt, and heavily focuses on the wellbeing of the people that work there.

It’s no secret that hiring new staff is an expensive endeavour, with hidden costs in the depletion of employee morale, diminished employer brand and encouragement of further turnover as well as the lost productivity of the person leaving the company. This makes talent retention an important aspect of running a company, as the wellbeing of employees often affects the bottom line.

Salary and perks only do part of the job in attracting the right talent and doesn’t do much for retaining those hard-earned employees. Research and practice both show that one of the key factors linked to employee retention is engagement, better described as the emotional bond an employee feels with the organisation for which they work.

Engaged employees are five times more committed to helping their company succeed, four times more likely to recommend their organisation as an employer, and three times more likely to recommend improvements within the company. Office design is one of the subtle factors that influences productivity in the workplace, thus keeping staff engaged was the central focus of the new design.“Whilst we were aware of the research in favour of human-centred design, I didn’t really understand how much everyone would appreciate it until we moved in,” CEO, Maarja Pärt said. “Though the research focuses on employee productivity, what

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we've found to be more beneficial is the sense of ownership employees now feel towards the offices, and this increases engagement.” With 87% of CEOs recognising employee disengagement as the single largest threat to their business (according to a survey conducted by KPMG’s People and Change Advisory Team at the 2017 Malta iGaming Summit), this gives Yolo Group a competitive advantage through talent retention.

Throughout the recruitment process, whether employing permanent staff or partners for specific projects, engagement come as a high priority at Yolo Group, and candidates are selected by how likely they are to be engaged. The relationship between company and designer was one that started years before this grand project, in the refurbishment of their first office.

“There was never any doubt of who was going to do this project. We first engaged Niko for a small refurbishment of our first office, and it was he who first suggested we start looking for a better facility. When we found one, he built the project from scratch, doing much of the work himself to stay within the budget – and even then, he was so determined to do a good job, he went under in this one. This is when I realised how engaged he was a worker, and since then, he’s become and integral part of every move we’ve made since,” Maarja said.

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DESIGN

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DESIGN

The company headquarters are used by some 320 employees, and comprise of two very different buildings; a historic site that was refurbished in a way that respects the building as it was, and a brand-new block, with lots of glass and natural light. “The two buildings are very different, with some elements that bring everything together. This has worked well for the functionality of the two areas. The Jahu building, which is the historic part, is occupied by engineers who prefer to work in the dark and need more intimate surroundings. The sales team, on the other hand, need more space, more light, more opportunities to socialise, and this is what we kept in mind for the second building,” Niko said.

According to a Metlife Employee Benefit Trends Study, 69% of employees say having a wider array of benefits would increase loyalty to their employer, and this is something Yolo Group considered when designing the offices. Gyms and saunas with the some of the best views in Tallinn, sleeping pods, a rooftop terrace and a canteen serving healthy food downstairs make Yolo a terrific place to work.

“The gym was so popular we had to organise a calendar so that we didn’t have too many people in there at the same time,” Maarja said. Niko had insisted on some of state-of-the-art equipment. “We kept up to date with all the latest research on what employees are looking for in their place of work. One such item I was quite insistent

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on were the GoSleep pods. Produced by a Finnish company, these follow all the latest technology and are said to increase productivity by 36%,” he said. “I was intrigued by the idea of these when Niko first suggested them, and the science seemed to be sound, so we went for it. I tried it out a few times at lunchtime, and I was really impressed by how a 10-minute power nap can leave you feeling so refreshed,” Maarja said.

Nobody is happy to work when the temperatures are unbearable, whether it is too hot or too cold. The heating/cooling system at Yolo Group is state of the art. Underfloor heating and an innovative system which cools from the bottom are controlled by a meteorologic system that predicts the following day’s weather, and starts to cool (or heat) the offices the night before, so that when employees sit at their desk, they’re ready to go.

“The two buildings have very different requirements,” Niko said, “one is an old building with thick walls and remains cool during the summer, but can get pretty cold in the winter. The other is made of glass, so it gets very hot in summer. I worked with technical advisor, Karl Allekand, to create a system whereby one system cools the other in the summer, and the other way around in the winter. It’s a very sustainable system that is brand new for the industry, and it's pushing boundaries.”

DESIGN

The lighting system was also custom-built in a way that is both highly personal and sustainable. The system can be accessed from a smart tablet, and each individual can brighten or dim their own work station, in order for them to work in comfort.

While the larger perks are quite the attraction, employees spend the bulk of their day at their desk, thus functionality of the working space is crucial. The rapid growth of the company means that needs are ever-changing. Niko’s solution to this was to create a large open space with moveable walls so that when a change in space is required, it's just a question of moving the panelling, rather than plastering and painting all over again. Living walls and warm wooden panels give the office a homely feel that gives worker a sense that this is a home away from home, not somewhere you’re dying to escape from at the end of the working day.

Maarja was sceptical of Niko’s suggestion of electrical standing desks in the beginning. “I had had some of these at the other offices I worked at before and people tended to use them for

a little while in the beginning and then abandon the idea. Now when I walk around the offices, I see that almost everyone uses them. They really do give you a little boost of energy when you feel that afternoon slump coming along!” Maarja said. Niko was deeply attached to the idea of these adjustable desks, so much so that he left this decision right to the end so that there wouldn’t be much time to argue about it. The desks have been so successful, that the Estonian company that made them asked to have them on their regular catalogue.

Office trends come and go, but what is certain is that office design does play an important role in the well-being of employees, affecting their productivity and thus the bottom line. Yolo Group have invested heavily in their new headquarters, with results far beyond what they could have expected in employee engagement.

They are already thinking about expansion, as they will outgrow this space as they have done the last, and we can be sure to see more innovative designs by Niko in the future.

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RECONNECTING

W I T H N AT U R E Popular with most jet-setters, Tulum is a charming town set in the southern portion of the Mayan Riviera on Mexico’s Yucatan peninsula. With a great foodie scene, paradise beaches, ancient Mayan ruins and incredible cenotes to explore, this area has developed a reputation with travellers seeking the glamorous lifestyle. AZULIK is one of the most visually stunning hotels in the area, offering a rustic-luxe, off-the-grid experience where guests get to totally unplug (there’s no wifi, tv, air-conditioning or any form of electricity), taking some time to reconnect with nature.

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Photos of Azulik Tulum and Azulik Uh-May

T R AV E L

Tulum is known as a bohemian jet-set travel haven for the rich and famous. But among the glamorous hotels and beach clubs - just a 10-minute drive from the centre lies AZULIK, a luxury, eco-conscious treehouse hotel, offering guests a chance to reconnect with nature and take in the stunning views of the jungle, falling asleep by candlelight and waking up to the sunrise, to the soundtrack of crashing waves and twittering birds.

Suspended among the trees, AZULIK’s 48 villas are connected by a maze of wooden walkways, woven ramps and hanging nets, overlooking tranquil pools of water with breath-taking views of the sea and ancient Coba ruins in the distance. This spectacular feat of architecture is the brainchild of Jorge Eduardo Neira Sterkel, known simply as “Roth”, a self-taught Argentinian architect and hotelier. The design is based on Fibonacci proportions - a sequence of numbers found in plant spirals, and it is barely distinguishable from the jungle itself. Expertly built

around the thousand-year-old trees so as not to cause any damage, the hotel continues to grow in harmony with the surrounding ecosystem.

The rooms themselves are exquisitely crafted from wood by local artisans, and are purposefully devoid of electricity, television, and air-conditioning, allowing guests to reconnect with nature. In keeping with the eco-conscious concept, only a few rooms have showers - in order to avoid water wastage - and instead are equipped with Mayan mosaic bathtubs. These are a standout feature in every room, and are filled with sacred water from the hotel’s cenote - a natural ancient Mayan pool, created by collapsed limestone that exposes the groundwater. Going to bed by candlelight and waking up with the sunrise encourages truly deep and restful sleep. Follow this with a morning yoga session in the Dome – its potent energy is known to be a powerful source of inspiration – and start the day refreshed and recharged.

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T R AV E L

The Mayan wellness spa offers a variety of treatments that take inspiration from nature, balancing the five elements: water, wind, earth, fire and sky. Mayan ceremonies, detoxifying rituals, meditation and yoga classes all stimulate wellness. This adult-only hotel has a clothing optional policy at its rugged beach resort. With plenty of sun loungers and parasols, the atmosphere is one of laid-back relaxation.

Dining options at AZULIK include three restaurants: Kin Toh, Tseen Ja and Cenote. The first boasts a delectable menu of MayanMexican delights while Tseen Ja adds a Japanese twist. Cenote is the less pricey of the three, offering farm-to-fork style dishes using local ingredients and spices. Simple dishes like fresh juices, loaded smoothie bowls and egg-topped tortilla chips make a great post-yoga stop before you start the day. All three of these restaurants have outdoor seating with nests up in the trees, boasting stunning views, and it’s the best place to take in the magic of a Mexican sunset.

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T R AV E L

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T R AV E L

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Peter Borg, Sam Borg

T R AV E L

AZULIK is home to a contemporary art museum like no other.

The lush surroundings with vine-covered walkways and sculptural concrete spaces are the complete antithesis of a typical white gallery. Guests enter barefoot, walking on curved floors, creating a vulnerable state that inspires creativity through a connection to nature. The inaugural exhibition was curated by Santiago Rumney Guggenheim, and has featured talents such as Tatiana Trouve, Artur Lescher and Margo Trushina.

The welcoming staff at AZULIK - affectionately known as angels - are dressed head-to-toe in white, assisting guests with questions and queries. With its impressive architectural design, stunning views during the day and flickering candlelight in the evening, a trip to AZULIK is the most vivid fairy tale turned into a reality.  @azulik

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TINA MIFSUD

By the age of 27, Tina has organised two solo exhibitions in Malta, whilst being part of several collaborative exhibitions in Barcelona. Whilst her early work investigated beach cultures in the two places she calls home - Malta and Spain - her more recent work is introspective, interested in the more uncomfortable notions of self-image. Over a considerably brief period of time, Tina has developed a distinctive brushstroke with which she illustrates her artistic mission.

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ART

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ART

Tina was part of an artist community in Barcelona for two years.

There, she worked on building up a portfolio, amongst international mentors and other artists who educated and guided her visions.

After that, she decided to take up art full-time and continue dedicating her days to learning and improving within the industry.

Tina Mifsud is a self-taught artist who prominently works with human figure. Tina’s more recent artwork relates to topics of selfimage, life on and off social media, and the societal dynamics that surround the perception of us and our bodies in today’s world.

Mifsud’s works have resonated with many from her generation and beyond for the way they manage to create a safe space in which this sensitive topic can be deliberated.

Strongly fascinated by the human form, with flesh and with odd stances, her first collection depicted beach culture in two prominent places in the Mediterranean. Tina says that what attracted her to

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the figures she painted on the beach was their confidence. It is noticeable that many of the figures are of an older generation, with a nonchalant mentality to being at the beach, in comparison to a younger generation that is more self-conscious about its appearance at the beach. She explains how the beach is a vulnerable place to be, as we highly expose our bodies and insecurities to a large and unknown audience.

Her latest collection were all self-portraits of a confessional nature, displayed at different points of completion, putting on display her relationship with herself and the work. Relating to her ‘plajja’ collection, Tina wanted to turn the lens on herself in order to achieve the confidence her painted figures had. Investigations into the idea of gaze or view are recurrent in the work of Tina Mifsud. For her second solo exhibition, a series of works that contort her flesh and play on her own image hang within a large abandoned space.

ART

Borrowing from Ariana Grande’s 2020 release, pov, she candidly confesses, “I’d love to see me from your point of view,” in repeating stanzas that sound like an echoing voice in our head; this is a collection of personal love/hate conversations with herself. The artist here shifted her subject to the person at the other side of the mirror, the phone lens and the social media post, focusing on everything she’s abhorred in images of herself. Her most personal work to date, this collection is about the disconnect between viewer and subject; delivering the sitter out of its often inanimate status, to display its anxiety, inhibitions and discomforts.

Point of you is about the many ways we are documented, and how we document ourselves. It was an attempt at being present in a time when so much content is created with an absent mind.

The series is about a safe space which the artist had created for herself, to deliberate notions of confidence, self-image, social media and perception.

In between collections, Tina likes to work on a small series of works that complement each other, but which are not commissions based. Some of her recent ones are Mediterranean-cuisine themed.

What’s next? Tina has a few shows lined up towards the end of this year, a collaboration and a solo gig. Being at the beginning of her career, Tina is still exploring different mediums and techniques she enjoys using, and this next collection introduces just that. Working from memory and photographs, Tina introduces a new figure into her work. Opposed to mostly painting the female form, this next collection introduces the Male as her main subject. We’ll see more texture, more mediums and more experimentation.  @teemif

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LIFESTYLE

UNDERSTATED LUXURY COMING TO THE CITY The local instalment of Riccardo Giraudi’s Beefbar is set to open its second set of luxury doors, this time at The Phoenicia Malta, the most iconic five-star establishment on the island.

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LIFESTYLE

From Paris to Saint Tropez, Meribel and Cala di Volpe, every aficionado of modern culture has visited at least one Beefbar, with seasoned food lovers making a trip to their flagship restaurant in Monaco. Owing to its success in achieving an upscale luxury feel whilst remaining tasteful and fun, Beefbar’s effortlessly stylish locations regularly top must-visit lists in global publications such as Forbes, Vogue and Harper’s Bazaar.

In the coming months, diners can expect the launch of Beefbar in the City, nestled on the edge of the capital’s historic 16th century bastions which make The Phoenicia Malta so uniquely impressive. The synchronicity of these two icons of luxury and culture is setting chic hearts racing.

As its name implies, Beefbar boasts a meaty menu unsurpassed by any other on the island. Ordered much like a fine wine, you can request cuts from different places all over the world, with the Wagyu beef tomahawk winning the hearts of many diners, both locally and abroad.

There’s always room for dessert, and with delectable offerings like their world-renowned chocolate soufflé, who could possibly resist? The signature cocktails are a lesson in balance and respect for top-shelf spirits; they’re the perfect accessories to the culinary and architectural adventure.

The Phoenicia Malta is a timeless treasure; a landmark at the entrance to the capital that has been frequented by stars, socialites, and heads of state. Combining Beefbar’s expertise in gastronomy, architecture, atmosphere and service, this prestigious new offering is sure to be a journey into indulgence and exclusivity.

Saint Tropez

Paris

Meribel

Monaco

The bespoke Humbert & Poyet sofas, designer sake cocktails, and decadently marbled Wagyu steaks are delivered against a backdrop of both bright and deep blues of the infinity pool, stretching out over views of stunning St Paul’s Bay. The ultra-deluxe sun loungers have had us stretching out like the cat that got the cream, while soaking up the sunshine and indulging in the finer, more fashionable things in life. Beefbar on the Beach is the summer destination for the serious bon vivant.

Understated luxury is today’s trend. Gone are the days of rigid social codes, snooty waiters, and a highly strung atmosphere. Beefbars all over the world boast an exclusive clique of the savvy and fashionable in a comfortable and welcoming setting. Think chic architectural design, peppered with live plants and plush interiors, with an artistic flair that is hard to beat. In Giraudi’s own words, “Luxury is more felt and savoured than it is seen.”

 @beefbar_malta

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The aesthetics of dining out HAMMETT'S MESTIZO ‘You eat with your eyes first’ is an expression used by critics everywhere to describe any old restaurant that pays attention to presentation, and while this acts as a barometer of what’s to come in the way of flavour, there’s more to your dining experience than the food.

At Hammett’s Mestizo in St Julian’s, the feast for the eyes starts from the moment you arrive. The high ceilings with hanging light fixtures give you a sense of space, while the purple and grey hues blend with the greenery of fresh plants and live walls. Like stepping onto a Hollywood film set, crossing the threshold of Mestizo takes you away from the humdrum of daily life, and transports you to a world of chic luxury.

While the right atmosphere on a night out is paramount to its success, a restaurant is nothing if the food isn’t worth talking about.

Like the other Hammett’s instalments all over the island, food is meant to be shared; morsels of intense flavours passed around the table, received with gasps of delight. Every instalment of the Hammett’s empire has a theme, and at Mestizo, it’s Latin American cuisine, led by Venezuelan chef Jorge Lugo and directed by Chris Hammett himself.

The vibrant menu is as rich in colour as it is in flavour, with influences expanding from Central America to the Caribbean, and from the Andes to the Amazon and Patagonia. The cachapa – a Venezuelan corn pancake – topped with stracciatella, is an explosion of flavours balanced with a kick from a jalapeno mayonnaise. A mixed fish tempura is the perfect sharing dish, but the Mestizo Jalea Mixta adds to that with a batter that mixes beer and oregano for a pop of flavour, complemented perfectly with a mayo-based sauce flavoured with ginger, lemon and red chillies, and served with a criolla salad and yuca chips. Meat eaters won’t be disappointed with the lamb tetela, a mix of minced lamb perfectly balanced with a black bean puree, served with sour cream and fresh herbs. There’s no room for manners with this dish; you’re going to want to get in there fast and help yourself to more than your fair share!

It’s always disappointing to get dressed up and turn up at a restaurant that doesn’t look the part, so if the night you’re after involves the highest of your heels, plans to drink more than a few cocktails, and share some of the island’s tastiest treats, make Hammett’s Mestizo your choice for the night.

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A trip around South America SUSURRUS The onomatopoeic susurrus is defined as a whisper, and that’s exactly what you’ll hear as you walk into the restaurant; excited whispers as diners exchange muted gasps of delight.

The green and gold tones of the interior with a burst of life from the banana leaves glisten in the setting sun, giving off an instant sense of calm. As you settle at your table overlooking the 1870s-built Dragonara Casino and the deep blues of the Mediterranean, you’re instantly reminded of why you live on this island.

The menu is a trip around South America, where techniques are taken from individual countries around the continent and fused with Mediterranean ingredients, creating a fresh burst of flavour that is unique to Malta’s culinary scene.

The pork tortellaci are a Costa Rican recipe made with local pork and cooked in a rich sauce. This dish was perfectly paired with an Amaretto Colada; a twist on the classic Pina Colada, while the tuna tiradito – a Colombian dish of raw tuna with green olives, orange, lime, cucumber and mint - was paired with a cocktail of premium gin, fresh lime, cucumber and mint.

Presentation is everything at Susurrus. The Argentinian rib-eye arrives on smoking hot coals, reminiscent of the traditional asado, popular in Argentina. You eat first with your eyes, but this also imparts a delightfully smoky flavour to the meat, making it so much more than just a pretty dish.

End the meal on a high with a Cuban cigar… except this one is made of dark chocolate mousse with rum and coffee, served with black sesame and custard.

If deciding on what you’re going to eat gets a little tricky (there are so many wonderful flavours you’re going to want to bite into!) the seven-course degustation menu is just the ticket. Take a trip around South America without ever having to leave your table. Seven delightful morsels from countries all over Latin America, paired with wines from the region, is the perfect vacation from daily routine… and you can be back at your desk by the morning!

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Bringing trendy south MAREA The central south is smartening up. The baroque architecture of the 16th century bastions paired with the grand superyachts berthed at the Birgu marina make the perfect backdrop for a night on the town. It’s the perfect destination when you’re looking to change things up a bit and stray a little outside your usual comfort zone.

Marea, a Mediterrasian lounge bar and restaurant, is the latest addition to the Kalkara Waterfront. Tucked away underneath Esplora, the panoramic views are stunning, and the bubbly mood makes for a chic but playful night out.

The upbeat atmosphere, with DJs spinning tunes at the weekend, is complemented by a trendy menu, a fusion of Mediterranean and Asian cuisine. Cocktails and sushi have been done before, but Marea adds a different dimension, with varied offerings from around the world.

The very best of Mediterranean ingredients have been given an Asian flair, using kitchen techniques from both parts of the world, sometimes in separate dishes and others in the same dish. Italy meets Asia in an experimental rendition of focaccia served with seaweed butter.

A Korean yukhoe is Asia’s answer to France’s beef tartare, uniquely seasoned with sesame oil, almond, chilli and honeyed mustard seeds, and topped with a soy-cured egg yolk. The homemade pork bao buns are just that – homemade. The char siu pork belly is marinated in soy, mirin, sake and ginger, and served with a homemade teriyaki sauce and pickled cucumbers. Consider the bao bun game upped a level or two.

As with any good fusion restaurant, not all dishes have an Asian slant. The French foie gras is pan seared and served with a kumquat jam, homemade milk bread and fresh truffles. Though autumn has barely begun, this will top any aficionado’s list for warming winter comfort food.

The desserts lean towards the Mediterranean, though still boast an Asian twist. A selection of goodies ranging from sesame cake with a tonga bean cannolo, blackberry gel with matcha and white chocolate ice cream and a coconut fool make it impossible to resist a sweet ending to the meal.

Marea is worth a trip down south; a meander away from the hustle and bustle and the conventional destinations we pick time and time again. Life begins outside your comfort zone, so take that trip.

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Simple flavours without the need for smoke and mirrors TARRAGON When Tarragon had first opened its doors in 2007, it was one of the island’s most loved fine dining restaurants. With a number of awards under their belt, Tarragon have adapted their menu of the year.

Today, the concept at Tarragon takes a field-to-fork approach, using locally-sourced ingredients for the lightest eco-footprint possible.

Returning to their original way of thinking, they draw inspiration from the sea, taking most of their star ingredients out of the water while adding a more modern twist.

As you enter the restaurant, you’re met with a giant aquarium filled with rockfish. Just a stone’s throw away from the Mediterranean Sea with views of St Paul’s Island, it’s no wonder that fish takes centre stage. Their fresh fish is no more than 12 hours out of the water, so fresh that the chef insists on adding very little to the dish, in order to allow the natural flavours to come through.

The amuse-bouche on this particular occasion was green apple tacos with red mullet. The ingredients here are simple; tartare of red mullet wrapped in a finely sliced green apple and seasoned only with olive oil. The acidity from the green apple complements the fresh fish without overpowering the delicate flavours. Paired with a cocktail of calvados, gin and ancho reyes (a Mexican chilli liqueur), the simple flavour combinations create perfect balance.

“This,” the chef explains, “is what we’re developing in the new menu. No smoke and mirrors, just simple flavours delicately paired with minimal ingredients.” Their crudi follow the same concept; the freshest fish paired with acidic fruit – green apples, berries and orange flavours from a Blue Curacao jelly. The science of food features heavily in the menu at Tarragon, with a perfect balance of sweet, salt, acid and heat.

Though fish dishes take a prominent place on the menu, locallysourced vegetables also play a part. Fresh asparagus is brought in from Gozo daily and served in a delightful salad with a jammy hard-boiled egg and sharp pickled onions on top. The tomato tart is a celebration of local produce, featuring a combination of local varieties.

The dessert menu is true to the same concept - traditional cooking methods with a more modern twist. The crème brûlée is the perfect example, with a hint of Arabic ras el hanout mixed into the traditional French recipe.

The sunny islands of Malta have some wonderful ingredients to offer, and well-researched recipes and time taken to source the right ingredients are the perfect combination that will take Tarragon back to its original reputation as one of Malta’s leading fine dining restaurants.

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LIFESTYLE

THE KING OF THE SWING Words by Rachel Zammit Cutajar Photography by Julia Boikova

Golf has long been known as the sport of the CEO, with more business deals occurring on the course than holes-in-one. On an island slap bang in the Mediterranean, it’s wonderful to escape the dusty, blistering heat and head over to the golf course for a few hours of greenery, fresh air, and relaxation, with a little bit of a competitive edge. And that’s just what the iGaming expat community did late in August as they fought it out to be crowned as the king of the swing in the Enteractive Cup at the Royal Malta Golf Club.

The Enteractive Cup mimics the famous Ryder Cup, where two teams of 12 players each – Europe and The Rest of the World – compete for the coveted title over three days. Andrew Foster, Chief Business Officer at Enteractive, is always on the lookout for the next big thing in the world of sports and came upon SPORTSvox, an expat community that played regular golf tournaments, organised by Neill Simpson.

“SPORTSvox started out as a WhatsApp group between two or three friends who wanted to play but not with enough frequency to justify joining the club. Two or three years ago we decided to take it a little further

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and open it up to the iGaming expat community with much success. Today there are a number of tournaments played throughout the season between March and December.”

This is how Andy was introduced to golfing in Malta and he saw an opportunity for Enteractive Gaming to create this tournament. Both Neill and Andy were on the winning Rest of the World team – Neill having been kicked off the European team as a result of Brexit. However, both agree that there is more to this tournament than simply winning a cup.

LIFESTYLE

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LIFESTYLE

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Benefits include living a healthier lifestyle and a great opportunity for networking. “During the tournament you meet people you do business with daily, however you’re meeting them at a different level on the course.

At the end of a tournament day, we spend time in the bar, reminiscing about who spent most time in the trees and who had some good shots. By the end of the three-day tournament, you’ve taken home more than just a trophy, you’ve made three or four good friends you’ll stay in touch with for the rest of your stay in Malta, maybe even beyond. And that’s an important aspect in the expat community,” Andy said.

“A lot of the players are senior executives, so you find yourself on a level playing field with the decision makers of the industry. It’s a slow game that allows for conversation on and off the course which makes it a great place for networking,” Neill said.

Enteractive took on this project because it resonates with their brand. “We believe that people involved in sport have a very good working ethos. They show commitment, discipline, high levels of participation and competitivity. In fact, even when we are hiring, we tend to go for people involved in sport as these are the qualities our employees need to excel in the industry,” Andy said.

With the popularity of the Enteractive Cup constantly evolving, organisers had to run a separate qualification for this year’s event. In only its second year, the friendly rivalry between the teams is clear to see and many friendships have been made.

With the Rest of the World team running out comfortable winners this time round by 15pts to 9pts the European side are going to be gunning for them when the event returns in 2022.

Enteractive increases active players for iGaming operator partners.

Contact Andy Foster on andrew.foster@enteractive.com for more information.

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DIG IN TO AUTUMN

by Pippa Mattei Photography by Julia Boikova

Whilst Malta does not have a typically leafy Autumn season, it is nevertheless a time of temperate weather, cooler winds, and if we are lucky, plenty of rain, bringing our gardens back to life and providing us with delicious fruit and vegetables directly from our precious rural areas. A visit to the Farmers’ Market in Ta’ Qali, or indeed any local greengrocer or vegetable truck is always inspirational; at this time of year it is bursting with Autumnal produce grown locally, and as it is seasonal there is often a glut of vegetables that can be taken home and transformed into soups, stews, pickles, relishes and chutneys. As the temperatures cool down, and we are able to take longer walks in the countryside and along our shores, we sigh with relief at the sight of nature’s revival, and as our appetites return, we yearn for soups and pies made with local, nutritious ingredients. I have shared here a recipe for my favourite Autumn soup made with Maltese pumpkin, as well as instructions on how to make ‘Qassatat’ and finally ‘Bones’, biscuits in the shape of bones eaten on All Souls’ Day, which takes place on the second of November.

Pippa Mattei is an established home cook and food writer who has published several award-winning books that focus on Maltese cuisine and the traditional food that we eat throughout the year. Pippa organises market visits and provides cooking lessons in her lovely home and garden for individuals and small groups looking to discover more about what we grow and how we cook in Malta and Gozo. www.pippamattei.com

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FOOD

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Qassatat Ricotta and Ġbejniet Pies, a Gozitan Recipe Serves 12 To make these, you will need six fresh ġbejniet that have been left to dry for a couple of days until they no longer release liquid. You can make your own or buy ready prepared ġbejniet from a good source, and mix these with ½ kilo of ricotta. In the absence of ġbejniet, you can make these Qassatat with one kilo of ricotta.

INGREDIENTS

METHOD

- 6 soft, fresh ġbejniet (local goat or sheep cheese), left to dry for a couple of days.

- 500g ricotta - 5 eggs - 500g plain flour - 125g margarine - 125g white fat such as ‘Trex’.

- 1 tsp salt - Some oil or extra margarine - Handful sultanas - Handful fresh broad beans (ful) - 3 dried ġbejniet - Extra margarine or oil to brush over pastry, about 2 tbsps.

Pre-heat the oven to 180C. To make the pastry, sift the flour and a pinch of salt, into a large bowl, then cut up the fat into small squares, and add these to the flour.

Rub this in with your hands, until it resembles breadcrumbs.

Mix one egg yolk into half a cup of cold water and mix this into the flour mixture and mix altogether with your hands until you have a firm but soft dough.

Wrap this in greaseproof paper and put in the fridge while you make your filling.

Separate the three eggs into yolks and whites, placing in different bowls.

Put the ġbejniet and ricotta into another bowl and add the egg yolks.

Whisk the egg whites till very stiff and add these to the ricotta mix.

Add salt and pepper, and now separate your filling into two.

Into one half put the handful of peeled broad beans which you toss in heated butter adding some salt and pepper, and into the other half add the handful of sultanas.

Take the dough out of the fridge and bring to room temperature and on a floured surface, roll out the pastry.

Onto this spread some margarine or some olive oil.

First divide the dough into three, then again into 6 and then 12.

Roll out these balls to form circles and place two tablespoons of the filling into the centre, using the sultana mixture for half the pastry, and the broad bean mixture for the rest.

Brush the edges with a beaten egg and press the circle edges together to form a ‘money purse’ shape, leaving the centre showing through. Brush this with more of the beaten egg, and the put your pies onto a greased oven tray, putting these into a pre-heated oven, and bake till golden and pastry is cooked all round, for 25 minutes. Allow to cool slightly, then eat warm or at room temperature. Serve the individual pies alongside a leafy salad.

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FOOD

Maltese Pumpkin Soup Serves 8 In the colder months, nothing is better than a warming soup. The Maltese pumpkins which are round, with a flattened top and base, and a green, yellow or orange ribbed rind, grow to enormous sizes, and the orange or yellow pulp is bought in large slices directly from the greengrocer’s shop or van. Once the seeds and fibre are removed, the juicy flesh is an excellent ingredient for a creamy soup.

INGREDIENTS

METHOD

- 1 ½ kilos (3 lbs 12 oz) orange pumpkin or 1 kilo pumpkin and ½ kilo white or yellow pumpkin (Qara Tork), or butternut squash - 2 large potatoes, peeled - 2 large onions, peeled - 1 stick celery - 3 carrots, peeled - 1 tablespoon butter - 1 tablespoon olive oil - 2 chicken stock or vegetable cubes - Salt and pepper - 1 litre (2 pints) water - Garnish - Cream (optional) - Parsley (optional)

Melt the butter and oil in a large saucepan. Chop all the vegetables roughly and toss in the fats for three minutes.

Add the celery, seasoning and cubes, and water to cover.

Bring to the boil and simmer until all the vegetables are soft, usually about 30 minutes.

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Remove the celery and discard. Liquidise the soup in a food processor, keeping it thick and adding one tablespoon of butter. Garnish with a swirl of fresh cream, and possibly some fresh chopped parsley.

NB — To make a thicker soup, some cooks like to add two tablespoons of soaked semolina when heating the soup, after it has been puréed syrup, peach juices & garnish with fresh basil leaves.

Għadam tal-Lewż Maltese ‘Bone’ Biscuits

FOOD

Serves 8 The 2nd of November is All Souls day — the grateful dead! A rather spooky tradition is to bake and eat almond-filled ‘bone’ biscuits, similar to the Easter Figolli recipe. Lots of fun making these with the family, and a tasty treat for all!

INGREDIENTS

METHOD

- - - - -

Mix flour and sugar in a bowl, add the margarine or butter cut up into pieces and mix altogether until the mixture resembles breadcrumbs.

356g plain flour 175 sugar 175 margarine or butter Grated rind of one lemon 2 egg yolks (keep one white for the almond filling)

For the filling: - 175g blanched almonds, ground in a processor - 80g sugar - A little fresh lemon juice - 1 egg white - 1 teaspoon orange blossom water (ilma zahar)

Add the grated rind and egg yolks. Mix well until it becomes a fairly firm dough. Only add a little water if necessary. Set aside.

To make the filling, mix the ground almonds with the sugar, lemon juice, egg white and blossom water. Mix very well by hand or in a processor. Set aside. Pre-heat oven to 180°C. On a floured surface roll out the dough very thickly. With a sharp knife cut out bone shapes, place almond filling on top half the shapes, and then place the rest of the bone pastry shapes on top, adding a little water at the edges if needed to seal the biscuits.

The shapes should be quite large, say 10cm in length, and you should yield about 5 or 6 biscuits. Carefully place on a lightly greased oven tray (use a metal shovel) and bake in a pre-heated oven for about 30 minutes until golden brown.

Remove from oven and allow to cool before placing on wire racks to cool before icing the tops with a thick glacé icing (sieved icing sugar mixed with a little lemon juice until the mixture coats the back of a wooden spoon).

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SEASONAL and SUSTAINABLE Words by Rachel Zammit Cutajar Photography by Julia Boikova

Although the Michelin Guide’s expanding reach to the Maltese shores has motivated chefs to become more adventurous in the kitchen, there are still restaurants that favour the simplicity of good food. Adrian Hili believes that great ingredients are the key to delectable meals, and his Birgu restaurant, Terrone, is a showcase of the best of what Malta has to offer during every season.

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You make friends in the unlikeliest of places. But those friendships are more often than not solidified over a nice meal. I had first met Adrian Hili from Terrone on a farm, in the south of the island in Delimara. We both adopted Pharaoh hound puppies from the same litter, and, with a common interest in locally sourced, seasonal food, we quickly became friends, and Terrone naturally became a favourite destination.

Adrian’s style of cooking is the sum of his experiences. His first memories of food were with his father, trawling the farmer’s markets in Australia, and helping him shell broad beans and other timeconsuming tasks in preparation for the family meal at weekends.

Though he graduated university, he was uninterested in academics, and got a job in a professional kitchen at Rockpool, where he worked under celebrity chef Neil Perry. This is where he had started learning about the marvel of locally sourced ingredients as a means of conserving the region’s culinary tradition, whilst also doing one’s part in creating a more environmentally friendly and sustainable world.

The menu at Terrone is the sum of Adrian’s experiences. Changing daily, the dishes on the menu are dictated by the ingredients available. “I don’t like to interfere too much with the flavours offered by the ingredients. Heavy sauces with lots of exotic ingredients tend to drown out the natural flavours.” As he grills some local octopus over hot coals, he talks about using simpler cooking methods which allow the natural flavours to really shine. “My style is much simpler, allowing the ingredient to take centre stage. I only mildly accentuate the flavours through preparation.”

When your cooking methods are this simple, the stakes to sourcing ingredients become higher. Having been in the restaurant business in Malta for many years, he’s made it his business to know where to get the right stuff. Working with a number of individual fishermen, Adrian often buys the fish while it’s still at sea; getting a phone call from any of his loyal fisherman friends is enough to secure the deal.

“I try not to use fishermen who use commercial methods, such as trawling, big nets and long lines; there’s a lot of collateral damage with this. The most sustainable way to catch fish is spear fishing. I’m in contact with a few people who spear fish as a hobby, and they bring in the bulk of the fish that I buy.”

Adrian had travelled the world working in kitchens, from Australia to the Amalfi Coast, all the way to London. Of these experiences, his time at the River Café was the most influential, where he learned to tweak his menus according to seasonality.

“We use a lot of tomatoes in the summer as they are at their best in under the scorching Maltese sun, but you won’t find a single tomato on the menu in the winter. As the summer eases into the cooler, wetter months, the tomatoes give way to meatier mushrooms.

“One of my spear fishermen was injured last winter and couldn’t fish, so instead he foraged for mushrooms, a skill which I hope he maintains through the coming season.”

Nestled in the ancient fortifications of Fort Saint Angelo in Brigu, Terrone paints a stunning picture of what the island has to offer, from the yellow sandstone steeped in history to the contemporary ingredients that form a backdrop to his dishes. This glimpse into Maltese lifestyle has earned Terrone a place in the Michelin Guide and has us returning time and time again.

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FOOD

Chargrilled Maltese Octopus Fregola, Rosemary & Salted Anchovy Serves 8

INGREDIENTS - - - - - - - - - - - - - - - -

1kg Maltese octopus 200g fregola 1 cup dry white wine 1L fish stock 1 carrot, diced 1 onion, diced 1 zucchini, diced 1 garlic clove, crushed Bunch of flat leaf parsley, roughly chopped 1 lemon 6 rosemary branches picked of their leaves 10 salted anchovy fillets, washed and deboned 350ml extra virgin olive oil 1 Tbsp dijon mustard Good quality sea salt flakes Freshly ground pepper

METHOD For the Anchovy & Rosemary Sauce Pulse the rosemary leaves in a food processor until a dry paste is formed, add the anchovy fillets & mustard and continue to pulse until combined. Gradually add 200mL of the EVOO to form an emulsion (add a few drops of lemon juice to loosen if necessary). Refrigerate until required.

For the Octopus Tenderise the octopus by freezing and then thawing completely. Bring a pot of salted water to the simmer (you can add some aromatics, whole cloves of garlic, parsley, leeks etc). Introduce the octopus to the simmering water by holding from the mantle and gently dunking the tentacles until they begin to curl. Eventually submerge the octopus and cook until the octopus is just tender but retains some of its natural crunch. Remove and chill immediately to halt the cooking process. Cut into 8 equal portions, oil and cook over hot coals for 3 minutes turning only once.

For the Fregola Soften the onion, garlic, zucchini & carrot in 100ml of EVOO, add the dry Fregola and toss until coated with the oil.

Increase the heat and deglaze with the white wine.

Allow to evaporate and add the stock one ladle at a time until the Fregola is al dente.

To Finish Place a serving spoon of Fregola on each plate, a grilled tentacle on top, drizzle with the anchovy & rosemary sauce, garnish with fresh parsley & a lemon wedge.

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FOOD

Burrata with chargrilled peaches & pistachio nuts Serves 1

INGREDIENTS

METHOD

- - - - - - -

Oil the peach quarters and grill over hot coals until grill marks are formed on all sides. Take care to allow time for this to happen. If they are turned too soon they may stick to the grill.

1 burrata (125g) 50ml good quality olive oil 25ml good quality balsamic vinegar A drizzle of carob syrup (or honey if unavailable) 6 fresh basil leaves (leaves picked) 20g pistachio nuts, chopped or crushed coarse 1 ripe golden peach, de-stoned and quartered

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Remove from the grill and allow to cool in a bowl which allows any juices to be retained. Once cool, arrange the peaches in a serving bowl in a way that allows them to support the burrata without it rolling. Scatter the pistachio nuts over the cheese, drizzle with balsamic vinegar, carob syrup, peach juices & garnish with fresh basil leaves.

FOOD

Chargrilled Maltese Sardines Marjoram Salmoriglio Serves 2

INGREDIENTS - - - - - -

4 large sardines, scaled, gutted, rib bones and head removed 150ml olive oil 1 lemon 2 cloves of garlic Large bunch of marjoram (leaves picked) Sea salt

METHOD For the Marjoram Salmoriglio In a mortar, combine the garlic, salt and marjoram leaves.

Pound with a pestle until a thick paste is formed. Loosen gradually with the olive oil, until a pourable consistency is achieved. Add the juice of about half a lemon gradually, tasting as you go, until a balance is reached between the oil and the citric acid.

For the Sardines Oil the fish well and grill over hot coals for about a minute on each side. It is imperative not to overcook them, or they will become dry and inedible. It is normal for the fish to be pink (undercooked) near to the bone.

To Finish Place the hot fish on a serving plate and spoon a generous amount of Salmoriglio over. Serve immediately.

 @terrone_malta

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LIFESTYLE

My Favourite Things

Photo - Kris Micallef

Decorator, writer, editor, curator: there’s little Michele Tufigno doesn’t dabble in, and pretty successfully at that. After practicing law for nine years, he quit to set up Studio Tufigno, a creative consultancy firm that is quietly carving a niche for itself in the field of bespoke and meticulously researched interiors. Dominated by a refreshing use of colour and a refusal of the mundane, his eclectic and cosmopolitan style graces private residences and members’ clubs with unabashed glamour and a dash of uncomplicated patrician elegance.

We’ve asked Michele to share some of his favourite things, spanning from the obscure to the decidedly popular; here’s his cream of the crop.

Film

I confess: I still buy DVDs. There’s nothing quite like the psychological comfort of knowing that you can whip your favourite film out of a little box and watch it whenever you please, and no one will convince me otherwise. I’ve always been fascinated by classic Hollywood: the stars, the costumes, the music, the gargantuan sets and that Mid-Atlantic accent which is so artificial yet oddly comforting. Watch ‘Auntie Mame’, ‘Ziegfeld Girl’, ‘The Ten Commandments’ and anything with Elizabeth Taylor or Anna Magnani in it.

I first watched ‘Farewell my Concubine’ aged 10 with my grandmother; it’s beautifully shot, incredibly deep and very, very inappropriate for an impressionable child. Nothing beats binge watching ‘Downton Abbey’ or ‘Call my Agent’ when I’m tired.

And ‘The Goonies’; I love ‘The Goonies’.

Books

Scent I’ve been told I tend to smell like a cross between a church and a Turkish bath, and I quite like it that way. I’ve been wearing Chanel’s ‘Égoïste’ on and off for close to 18 years now, but I often like to venture into new, though comfortingly familiar, territory. Penhaligon’s ‘Halfeti Leather’ and its beautiful bottle is a new favourite [penhaligons.com], as is the ‘Oud’ by Acqua di Parma [camilleriparismode.com]. Give them a try instead of the usual citrus-based scent; they smell divine in the Maltese heat and we’re closer to Cairo than to Copenhagen anyway.

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What with Malta being a relative book desert, I have to find mine online or whenever I’m abroad. I tend to buy few clothes, but there’s always space for books in my suitcases and I can always temporarily colonise a friend’s till we land safely in Luqa. Read Evelyn Waugh’s ‘Brideshead Revisited’, ‘À Rebours’ by Joris-Karl Huysmans and ‘I Leoni di Sicilia’ and ‘L’Inverno dei Leoni’, the first two instalments in the Florio Saga by Stefania Auci. I can’t wait to receive Guido Taroni’s latest photographic adventure, ‘Safari Style’ [vendomepress.com]: his spectacular work is regularly featured in Cabana Magazine too [cabanamagazine.com].

Subscribe; you’ll thank me later.

LIFESTYLE

City Venice, Venice, Venice! Romantically decrepit and triumph of East-meets-West crowned by some exuberant baroque for good measure, Venice has been my favourite city since I first visited with my mother as a little boy. Have breakfast at Caffe` Florian [caffeflorian.com], visit the breath-taking marbles at the Domus Grimani [venetianheritage.eu] and marvel at the Byzantine splendour of Saint Mark’s Basilica. The jewels and objets at Codognato [attiliocodognato.it] are sumptuously exotic, and nothing beats drinks on the Bauer’s terrace overlooking the Grand Canal [bauervenezia.com]. Order a Campari Spritz with Daniele, the legendary waiter, and finish your evening off with a cheeky Tiramisu` before heading to bed. Be warned: the kitchen closes at 11.

Candles and Soap

Music

I like my houses to smell like I do: Summers smell of jasmine or ripe fig, while Cire Trudon’s ‘Spiritus Sancti’ and their ‘Ernesto’ candles are marvellous for colder weather [camilleriparismode.com]. Light them up in strategic positions: the hall, the landing, the sitting room, the loo, but never the kitchen. A favourite trick of mine is to pour a few drops of essential oils over lightbulbs; their heat acts as a natural, discrete diffuser without overwhelming a room or your guests.

Where do I begin? My taste in music ranges from the classical to the embarrassing, which is why I never offer my playlists at parties. I’m still obsessed with Jessie Ware’s ‘What’s Your Pleasure?’ (watch the video) and Miley Cyrus’ ‘Edge of Midnight’ duet with Stevie Nicks, and I love anything

by Yelle, Patty Pravo or Natacha Atlas. Mete Aslan’s Ottoman Ud music often accompanies my calmer evenings; listen to Tanerélle’s masterpiece ‘Mama Saturn’s Galactica’ if you’re feeling a little moody and want to revel in it, or go for anything

by Kylie Minogue or Cher to cheer yourself up. I told you, it’s a little embarrassing.

I’m obsessed with soap, my favourite being the classic Palestinian Nablus bars, though any good olive oil soap will do. I’ve recently also discovered the Portuguese Galo soaps perfumed with thyme and orange; they’re not available in Malta so pack some the next time you’re Lisbon or get a friend to bring you a few bars on their way back home.

Shoes I spend my summers in Birkenstocks (never leather; only suede) and velvet Friulane, originally worn by Venetian gondoliers and now my favourite summer shoes. Pick them in jewel colours at Parutto’s [calzatureparutto.it], just off the Rialto Bridge or in updated versions by the Arrivabene sisters at ViBi Venezia [vibivenezia.it]. With our winters being so frustratingly warm and dry, I tend to stick to suede shoes unless it’s a wedding

(I blame the 90s): desert boots in navy blue or dark brown for my daily site visits and gorgeous Brera loafers by Edhèn Milano [edhenmilano.com] in whichever colour takes my fancy. Invest in a good pair of classic American loafers too: Cole Haan make amazing ones and they’re very John Kennedy.

 @studiotufigno

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In-Between Matter & Form A Reflection on Paul Scerri’s Sculptures Words by Roderick Camilleri Photography by Thomas Scerri

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ART

Paul Scerri’s artistic career spans over more than forty years. He started his early formative training under the tutorship of the renowned artist Esprit Barthet, and furthered his studies in Italy, at the Accademia Belle Arti Pietro Vanucci (Perugia), and the Istituto Statale D’Arte G. Ballardini (Faenza).

Furthermore, he consolidated his technical proficiency in ceramic tile design in Imola (Italy). Paul Scerri's work was acknowledged in various art contexts, such as in the '1° Concorso Avis', held in Faenza, where he was awarded the first prize in ceramics.

In the hands of a seasoned artist, the humid tactile earth that we call clay is turned into an abiding matter. It is sequentially transfigured. Moulded when wet, hardened when dry, and crystallised when fired—such unassuming matter transmutes into an undying aesthetic moment of contemplation. These are the first immanent thoughts that arise when one is confronted by an appealing and intriguing ceramic piece like those created by Paul Scerri.

This existential engagement with the raw material, the intimate, delicate pairing between artist and matter, emanates intriguing creations we cherish as fine art.

The respect and sensitivity which Paul Scerri shows for his medium are revealing. This entrancing charisma imparts in the formation of his meditative works. His particular sculptures illustrate metaphors, voicing the basic elements of humankind, coloured by personal connotations, experiences, and feelings. His oeuvre tells us resonant statements about humanity, using the barest minimum. It narrates without using definite descriptions.

It is direct yet mysterious, prominent yet silent, present yet discrete. These are amongst the characteristics which define Scerri’s work. The alluring facets of his art are in part powered by their unique, suggestive nature.

They are like receptacles or containers, pregnant with meaning and significance.

Sculptures such as Society and Uncountable Sins illustrate attributes of our society’s weaknesses, flaws, and follies.

The former represents three intriguing cryptic epicene figures. The one in the centre is looking outwards, flanked by two figures on each side—one holding a golden mask

of a pig, the other wearing a mask of a donkey. These enigmatic guises bring to mind the medieval masks of shame, meant to demean particular offenders, which might be personifications of contemporary personas who are dominating the façade of our local community. Their modernity endures not only because they are rooted in our current situations but also because they bring to mind universal testimonials that teach us implicit values in their subtle irony. Their open-ended messages tease out current topics by instilling reflection. Uncountable Sins is yet another lyrical specimen that resonates with these attributes.

Of particular curiosity are works that display symbols such as scissors or prosthetic noses. The tactile quality, chromatic timbre, and delicate simplicity complement the visual strength of these pieces. The eloquent and equivocal motifs provoke a recurrent engagement, a kind estrangement with the artefact, alluring the viewer as much as they make them aesthetically engaged or involved. Sometimes, such artistic imagery mirrors a twofold contrasting interpretation—one might find them inspirational, intriguing, ironic or even sardonic. Motifs such as cutters can be read as existential allegories for a particular undoing or a kind of separation of life; or, on the contrary, as a suggestion to spiritual unison and physical connection. The golden aquiline prosthetic nose might be seen as an allusion or personification of pretentious personas and their typical satisfaction with their special superficial trophies, which are nothing more than artificial fabrications.

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ART

The power of these idiomatic juxtapositions acts like intellectual hinges on which we connect or attach our personal individual ideas or thoughts. A recent body of work that also echoes a similar character is the Mano Poderosa series, which narrates symbolic anecdotes by representing one of the strongest imprints of humankind’s presence—namely, the hand. This stands as the definitive representation of humanity. The most recognisable part of the human body, it has yielded profound connotations since time immemorial. Deemed ‘the tool of tools,’ the link between the intellectual and manual faculties, the hand acts as a malleable organ, a beacon - and ultimately, a key instrument.

The Key to Alchemy and The Prodigal Hand are just two examples of the many interpretations pertaining to this collection. Insightful allegories, recalling peculiar, intriguing pre-Christian cults and representations of the hand of Sabazios and its subsequent Christian traditional adaptations found on saint cards or votive imageries. The artist extrapolates different alchemical and emblematic themes and enfolds these images into his unique indelible expression. Through his inventive exertion, Paul Scerri casts his suggestive layers of interpretation to add to this boundless theme of human representation.

This narration is simply an introduction, a brief outline that scratches the surface of Paul Scerri’s versatile artistic insights about the human condition. His oeuvre provides food for thought and stands firmly in its unobtrusive silent space, awaiting to be revealed to its keen audience and readers.  @paulscerriceramics

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ART

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WALKING IN A WINTER WONDERLAND

Words & photography by Mari Aho

As summer draws to an end, Santa’s elves start gearing up for the busiest season of the year. The Christmas fairy tale comes alive in the Finnish town of Rovaniemi, the gateway to the more rural parts of the unspoilt landscapes of Lapland. With some of the world’s most spectacular winter landscapes, undisturbed wilderness, and the spectacular show of northern lights that appears between December and March, Rovaniemi has all the magic of a perfect winter holiday.

Twinkling lights among blankets of snow, reindeer and huskies pulling sleighs, and a real-live Santa Claus surrounded by his little helpers make the perfect backdrop to a Christmas Village, known among the Finns as home to Santa Claus. Though Rovaniemi may seem to hibernate for most of the year, it comes alive at the darkest time of the year. The Christmas Village is where you can meet the King of Christmas himself – bookings are made online, and he’s available any day of the year.

To keep in the spirit of Christmas, why not catch a reindeer ride or husky sleigh and enjoy the sights, or get up close and personal with the animals, feeding and petting them. If you’ve ever wondered where your childhood letters to Santa end up, this is it. The post office of Rovaniemi displays letters from children from

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all over the world. See if you can find your own or send a postcard with a special Arctic Circle post mark. While there are bigger and glitzier Christmas parks around the world, the one at Rovaniemi has a little bit more of a rustic feel and can claim the prize for authenticity.

The city of Rovaniemi acts as a gateway to the larger, more rural region of Lapland, which spans across the northern parts of Fennoscandia, made up of Norway, Sweden, Finland and parts of Russia. This large city (over 8000 square kilometres) with a small population (a little over 60,000 people) is the place to stay if you want to wander the vast wilderness of the north. The abundance of space is characteristic of Lapland, so much so that you can roam around for days without encountering another soul. Lapland’s forests and fells remain largely untouched, and can be described as the last of the world’s true wilderness.

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The Arctic Circle marks the point where the polar night occurs. In Rovaniemi, there is one day a year when the sun does not rise above the horizon, though there are still a couple of hours of twilight. The further north you travel from the city, the longer and darker the polar night, with some regions experiencing darkness for several months at a time. Though this may seem like a dreary prospect, but it does draw in the tourists, for while there is darkness, there is also the possibility of seeing a different kind of light. The phenomenon of aurora borealis attracts tourists from all over the world, but even though this is normally visible most nights of the year – longer nights give you a longer window – you can go for a stretch as long as two weeks without seeing a glimmer of light, even when the skies are clear.

Travel a few hundred kilometres north of Rovaniemi, and you’ll come to the lively ski resort of Levi, a tourist destination both for Finns and international tourists.

Although the beauty of the slopes in Levi are not the dizzyingly high mountain resorts of the rest of Europe, they are still some of the most picturesque in the world.

Lapland’s hills are not very high, but they are extremely cold, with temperatures reaching -30°C in January. The cold temperatures and lack of strong winds allows snow to accumulate in the trees, giving them the appearance of abstract sculptures in a fantasy world. With 17 floodlit pistes, skiers can make the most of the day right into the evening. Close to the ski resorts on the highest of the hills are a number of smaller hills that are best conquered on snowmobile or, for the more adventurous, in snowshoes. Though you can’t expect to reach the heights of other European ski resorts, the views from the top of these hills are stunning, with untouched frozen landscapes stretching as far as the eye can see.

Lapland has a magic to it that leaves people who visit with an urge to return, or reminisce fondly for the rest of their lives. Lapinhulluus, an inexplicable obsession with Lapland, has been described in Finnish literature throughout centuries. It’s the yearning to experience Lapland’s peace and beauty one more time. For the ultimate winter experience, pack your coat and head to the winter wonderland between December and March.  @mari_ahoy

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