EBM Magazine #16

N° 16 / SUMMER 2022

BUSINESS & LIFESTYLE

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EDITOR'S LETTER

AH, THE SWEET SCENT OF SUMMER! Closing this issue of EBM Magazine aboard a yacht, a glass of rosé in hand, surrounded by musicians playing live music on board, and reflecting on the highlights of the issue… life in the Mediterranean doesn’t get much better.

Though the spring took its sweet time, the summer has surely landed, and with it come so many things to do, we just wonder how we’re going to fit it all in! Business, leisure, food, travel - just flipping from one article to the next is enough to give you that dopamine boost we so crave.

EBM Magazine EBM No 16 / SUMMER 2022

Our cover story is an interview with the formidable Rhi Burns, CCO of Zimpler. Though still so young, she’s a role model when it comes to planning - whether that’s in the workplace or personal life. We could all take a leaf out of her book. Jean Paul Testa, investor in Beefbar Malta, lets us in on some secrets - how he attracted this coveted brand to the island, and how things have developed for him over the years since. Maria Tirone, Events Manager at iGamingNEXT (and also a dear friend of mine) talks about the hot topic of climate change and how each and every one of us could become an environmental warrior, coming together to form an army capable of defeating environmental degradation.

Summer is all about leisure and relaxation - and what better way to achieve this than by going down the food and travel route. Local restaurants provide a daily escape, and for that extended rest, check out Castello di Reschio in the Umbrian countryside in Italy.

On the cultural front, we take a closer look at talented creatives Daphne Bugeja and Ed Dingli, as well as Karolina Rostkowska, who’s created an innovative platform that allows locals to introduce their work to the public.

As we close this issue of the magazine, the EBM magazine team - Rachel and Nicola for content, 2point3 who are responsible for our graphic design, and myself - would like to raise a glass to this summer.

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

We all deserve a good one!

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

HOW IT ALL STARTED 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.

For sales, contact Martin Pettersson  sales@ebmmagazine.com For any other enquires  info@ebmmagazine.com For bookings, contact  martin@ambassador-events.com

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

Pierre Lindh

Managing Director, Ambassadör Events iGaming NEXT

Martin Pettersson

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

Julia Boikova Editor, EBM Magazine

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CONTENTS 10

56

SUMMER SUPPERS IN MALTA

UNTANGLING THE CHAOS OF START-UPS

Rhi Burns unveils the calendar-characterised secret to her success

16

60

ENTERACTIVE PADEL CUP

CRYPTOCURRENCY MAKES ITS MOVE TO THE MAINSTREAM

We speak to Roman German on cryptocurrency’s transition into the zeitgeist

20

IGAMING NEXT NEW YORK CITY: MAJOR TALKING POINTS FROM THE COMPANY’S INAUGURAL US IGAMING EVENT

64

SUPPORTING LOCAL MADE EASY

68

FINDING THE RIGHT LIGHT

24

Our dining highlights across the island for Summer 2022

The fusion sport that’s got the iGaming industry hooked

The vibrant entrepreneur behind il-lokal takes us into her bijou boutique gift shop in Valletta

Conor Mulheir talks us through the highlights of this seminal event in the States

EMAIL MARKETING SUCKS

Matthew Kimberley gives us a good talking to about our email marketing game

Nicolà Abela Garrett zooms the lens on our Editor-in-Chief’s photography skills

Maria Tirone on her noble endeavours towards an eco-friendly lifestyle

AN EFFORT FOR A GREENER FUTURE

74

WHEN WORDS AREN’T ENOUGH

30

CRYPTO IS GETTING BIG IN INDIA, AND HERE’S WHY IGAMING OPERATORS SHOULD CARE

76

ABOUT ED DINGLI

78

THE POWER OF WORDS AND STORIES

26

We look into India’s crypto-future and its relationship with the gaming sector

32

AN ODE TO THE METROSEXUAL MAN: BORTEX & FRIENDS

We catch up with latest gentlemanly developments from Bortex in Bay Street

When an architect etches…

The roaming illustrator reflects on his artistic evolvement

Fiona Camilleri speaks to us about the healing powers of language, literature and story-telling

Rachel Zammit Cutajar gives us a sneak-peek into the brand-new Edwards Lowell Book Store

AN INVESTMENT IN WORDS

80

THE SCIENCE BEHIND THE TUNE

42

ELEVATING THE CULINARY INDUSTRY IN MALTA

82

NAME YOUR MONKEY: DEALING WITH PROCRASTINATION

38

Jean Paul Testa gives us his gastronomic insights on his journey as a restaurant-extraordinaire

46

HIGH-NET WORTH HOSPITALITY – INIALA MALTA

Nicolà Abela Garrett delves deep into Valletta’s pioneering five-star hotel

50

BRINGING BACK ITALIAN OLD-WORLD GLAMOUR

Rachel Zammit Cutajar reveals the glorious grounds of Umbria’s Hotel Castello di Reschio

Michele Tufigno explores the elixir of classical music and its psychological benefits

Jonathan Shaw talks us through the psychology of procrastination and how to reel it in

84

COOKING WITH FIRE

90

A TASTE OF BALEARIC COURSES

Mattia Busuttil prepares a smoking hot menu through Asado cooking

We set foot on the lush putting greens of Mallorca

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

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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WELCOME TO THE

Saturday

27th august 2022

from 2pm

Starring:

FEAUTURING:

Alessia Di Martino (IT) // Bene Marshall (UK) // Dom (MT) Ilir Sulejmani (se) // Mia Wave (ES) // Tiffany (MT) For more information and tickets, visit www.showers-event.com |   / showersevent N 16 - EBM MAGAZINE - 9 VIP table service +356 7995 9561. Duration: 2pm-1AM o

COVER

UNTANGLING the CHAOS of START-UPS Words by Rachel Zammit Cutajar Photography by Julia Boikova

The rapid growth that is associated with a start up – or scale up – often comes with a certain amount of chaos. Managing that chaos is what determines the survival and ultimate success of the new company.

Rhi Burns, Chief Commercial Officer at Zimpler, has been a part of the company that has overseen growth of up to 1000% in a single year, and she attributes her success to a system of structuring and planning, creating healthy habits that lead to success in both her work and personal life.

At a glance, the life of Rhi Burns, Chief Commercial Officer at Zimpler, seems very rigid, with calendars and spreadsheets ruling the day. But Rhi believes that the success experienced by her Execution Team (known for their ability to get any job done) is down to these same structures. They untangle the chaos, freeing up time and energy for the things that are most important.

“Start-ups are usually created by passionate individuals who want to change the world, and by that very nature, forming the right structures ends up falling by the wayside,” Rhi said. When she had joined Zimpler in 2019, it was a small fintech company with 25 employees, offering instant banking products geared towards the iGaming industry. In the last three years, they've experienced rapid growth, expanding their workforce to 150 people, with a sales team that has increased by 375%, from just four people to 30. The sales, account management and business development department that Rhi leads grew by 57%, whilst keeping efficiency and productivity high. “We're not perfect, but we are an incredibly well-oiled and slick machine, considering the growth we've seen and how new most of the team is.

Having an organiser at the helm has helped steer people towards more efficient habits!”

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“It’s not that I'm afraid of chaos and disorder, but it's not sustainable in the long term and not conducive to growth. This is why setting up structures is so important in the early stages.”

So how does she do it? Rhi leads by example, and encourages her team to adopt more efficient schedules, but she does not impose her system on anyone. “I use my calendar religiously. If it’s not in the calendar, then then it’s not happening. I do this for both my work and personal life. This allows me to maintain boundaries, not allowing work to spill over into my personal time.

I schedule working hours with auto-rejects for people requesting meetings outside working hours. I don’t take meetings on Fridays and use that time to catch up, reflect on the week gone by and plan for the following week. I encourage my team to do the same, to book lunch and not allow people to talk them into moving it around and block off vacation days with auto-rejects. Setting working times is important for everyone, but more so for people who are working less than 40 hours a week.”

Unproductive meetings are generally blamed for the largest bottlenecks in workflow. According to Forbes, up to 70% of meetings are considered unproductive.

Elon Musk recently urged Tesla employees to forego excessive meetings in a company-wide email, calling them the "blight" on large companies.

COVER

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LIFESTYLE

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COVER

“Some rules I have that create good habits in others is that I don't accept meetings without an agenda.

I'm starting to enforce a dedicated note taker in each meeting and to always have a summary and action points afterwards. This helps avoid unnecessary meetings that don't go anywhere. I prefer pre-reads as well, so the meeting can be about decisions, not just getting info. When it comes to digital meetings, I just leave if someone's five minutes late. It just avoids time being wasted. These rules help people consider if the meeting is really needed. We've started to reduce unnecessary meetings, making them more productive.”

Rhi insists that this isn’t a one-size fits all and flexibility is just as important as structure. “You need to find a solution that works for every member of the team. As CCO, I need to know the probability in percentage of each deal as well as estimated launch dates to make realistic projections. I usually log my own deals on the Salesforce system, but managers and their respective sales teams were struggling to keep up with inputting data. So, we developed an automated system which is far from perfect but frees up much of the sales team’s time. It’s important to understand what everyone needs, and develop a system that works for everyone.”

Though the intensive planning may seem time consuming, Rhi insists that it frees up time for more creative endeavours. “Every other week, I schedule a three-hour slot for ‘daydreaming’ and encourage my team to do the same. During this time, I don’t take meetings, phone calls or answer emails. This is the time team members can use to map out new projects and get them started.”

This method of planning spills over into Rhi’s personal life. She schedules time to go on hikes, call her mother and even water her 100+ plants. “I don’t spend hours a day planning, but spending half an hour a week to put these things into the calendar frees up a lot of time.

Once it’s in the calendar, you don’t have to think about it, or worry about forgetting to do it.”

Decision fatigue is the idea that after making several decisions, your ability to make others over the course of a day becomes worse. Taking away the necessity to make mundane decisions about what to wear, what to eat or whether you should go out for a walk frees up more brain capacity for more important decisions.

“I’ve started to plan my meals. On a Sunday, I decide what to eat with my partner and we make sure we have the right ingredients and prep whatever we can from ahead. This not only ensures we have a healthy meal to come home to at 5pm, but it also reduces food waste and saves us money on takeaways just because we didn’t have a plan.”

Having a consistent bedtime has also helped Rhi. Simple steps using iPhone tools such as reminders to go to bed, at what time to start winding down, and automatically switching to Do Not Disturb mode ensures she gets enough restful sleep. “Since I started using this, I never need an alarm clock, and I naturally wake up between 6:30am and 7am, which is so much nicer than being jolted awake by an alarm that makes you angry from the moment you're awake!”

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COVER

Saving money has become a priority for Rhi, as she plans on early retirement to enjoy her sunset years. And this too has fallen into a very structured pattern. “Despite having a good salary, I’ve always lived pay cheque to pay cheque. Over the last two years, I decided to become the CFO of my own life… and treat my spending as such.” The Millionaire Next Door by Thomas J. Stanley, Rhi started to track her spending. “Keeping track of things is the biggest change you can make to start implementing better behaviours.”

Today she budgets her spending, with everything laid out on a spreadsheet, including a part of her salary that goes directly into a savings account. “Every time I save something significant, I see it as a week earlier that I can retire. This doesn’t mean that I’ve become stingy. I still enjoy spending money on good meals and wine and I don't deprive myself of anything. What I’m trying to do is avoid wasting money.” When Rhi first started this exercise, she was really disheartened by how much money was being wasted on things that weren’t important. “I think you have to go through that period before you can start to make a change.”

This doesn’t mean to say that everything goes exactly according to plan. Rhi talks about spending €500 on shoes she bought online that don’t even fit (and she missed the deadline to return them). “It’s important to balance this structure with flexibility. If I’ve overspent on something this month, I forgive myself and just try to keep it in mind for next month. If I’ve scheduled time to go for a hike at the weekend and I don’t feel like it, I don’t go. The idea behind the plan is not perfection, but improvement. Expecting perfection will only cause added stress, which is exactly the opposite of what planning is supposed to achieve.”

One thing Rhi would like to do more of is reading. “It takes me ages to read a book as I tend to fall asleep quite quickly. I’ve moved over to audio books. Rather than sitting on the sofa watching Sienfeld for the twelfth time, I’d like to spend more time going for a half hour walk whilst listening to an audio book. This is something I’m working on – and scheduling – at the moment.”

Rhi wasn’t always this structured. It’s a series of healthy habits she's developed over the last 10 years or so. “I struggle in life when things are out of control. I found that setting these structures and developing healthy habits have helped me manage life whilst also being prepared for when things get out of control. The catalyst that pushed me into this structured way of life was moving to Malta. Coming here without a job or knowing anyone and with just one month’s salary in my bank account, I couldn’t just lie on the beach all day and wait for something to come my way. I needed the structure to apply for jobs, network and get something going pretty quickly.”

Rhi believes that this is a way of life than anyone can learn. “Creatives are stereotypically less organised, though I believe that this is probably somewhat based on fact, as part of the package is having less boundaries and the ability to be freer. However, learning to be more organised is just a question of small bouts of work that in turn allows you the space to be creative.”

Having a schedule allows Rhi time for her more creative endeavours. She likes to hike, has her own blog about living in Malta and has over a hundred plants. She believes planning helps her manage to fit everything in whilst maintaining a successful work life. This is something for which everyone should strive. “There is no one size fits all for good habits, structure and routine. But finding your groove will improve your life beyond measure. It'll free up so much brain space for you to focus on the things that bring you joy."

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COVER

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-------------CRYPTOCURRENCY MAKES ITS MOVE TO THE

MAINSTREAM

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BUSINESS

Words by David Bartram & Rachel Zammit Cutajar

News of cryptocurrencies coming into mainstream use by 2030 spiked the price of Bitcoin and other popular cryptocurrencies in 2020. With its beginning as a fringe technology used by techies disillusioned by the centralised banking system, and then taken on by tech savvy investors, is it time for the average Joe to jump on the bandwagon? Roman German, CPO at Yolo Group, tells EBM everything you need to know before you take the crypto plunge.

The way people pay for goods has evolved throughout time. Gold and silver were replaced with coins and paper notes, and later by plastic cards. The age of digital certainty has made room for yet another financial revolution: the dawn of cryptocurrency. With more than 20,000 different currencies available, at a market value of €1.6 trillion, as well as banks such as JP Morgan and Wells Fargo building their own cryptocurrencies and interest from major enterprises – like Visa and Mastercard – and even governmental agencies, it seems to be only a matter of time until this technology usurps the cash throne.

As Chief Product Officer (CPO) of Yolo Group, Roman German is the go-to guy for anything crypto related. The first company to introduce payment in cryptocurrencies to their gaming operations, Yolo Group is a pioneer in cryptocurrency activity.

“If I had to explain cryptocurrencies to my mother, it would be simply that they operate in the same way as fiat currencies, with the primary difference being that they are digital. The major difference between keeping your savings in crypto, rather than a savings account at a bank, is that you are the true owner of your money.

This means you can access it whenever you need without relying on a bank. They have a number of other well-known benefits, such as security, speed, minimal transaction fees, ease of storage and relevance in the digital era.”

Everything in the cryptocurrency sector relies on a few shared innovations, primarily the concept of a blockchain – a decentralised ledger that tracks ownership of digital assets without handing control of the network to any one individual or organisation.

Bitcoin uses a peer-to-peer internet network to confirm transactions directly between users, eliminating the need for banks and financial institutions.

Created by the pseudonymous Satoshi Nakamoto during the financial crisis of the late 2000s, this mysterious developer (or developers) embedded a headline from a newspaper to refer to the pre-conditions that lead to the technology of Bitcoin into the Genesis Block (first 50 Bitcoin mined in 2009). Decentralisation remains one of cryptocurrency’s largest draws.

“At the moment, the average value of a transaction using Bitcoin is $100,000, so it's still a way off from being used in everyday transactions. However, in countries like Argentina, where trust in their fiat currency - the peso - is low, people are not only holding their savings in crypto, but also using it for everyday transactions, including rent and groceries.”

“Central banks are able to print more and more money as they need, thus increasing the rate of inflation. Bitcoin, for example, is finite. With a limit of 21 million Bitcoin, 19 million of which has already been mined, the currency is less predisposed to inflation.

As long as there are people who are interested in buying Bitcoin, the price will increase, making it a reliable longterm investment.”

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Insofar as new technologies are concerned, legislation is always slow to catch up, and in this period, there are always people ready to take advantage. The Netflix documentary, Trust No One – The Hunt For The Crypto King, follows the story of Gerry Cotten, the founder of a crypto exchange, and the $250 million in cryptocurrency that disappeared after his apparent death. Some people believe that he may have faked his own death to make off with millions of dollars in investor money.

Roman has heard of many stories of traders who've lost money to scammers in the cryptocurrency industry. “These happened more in the mid-2010s than they do now. Nowadays, a quick internet search exposes the scammers, and it’s quite easy to figure out which exchanges are legitimate and which ones are not.

“Today, governments are regulating the industry, and most markets impose the same KYC procedures on cryptocurrency exchanges as they do on banks. When setting up an account today, an investor is asked for proof of identification, address, income etc. to verify their account.

Mining of cryptocurrencies such as Bitcoin and Ethereum is energyintensive, and has made many a headline for its large carbon footprint. However, Roman questions the comparison. “While mining does use a significant amount of energy, you need to compare it with the energy required to support the banking system – every bank in every country all over the world needs to have lighting and air-conditioning, and requires energy to run computers, fridges etc.

With cryptocurrencies, if machines are taken to fossil fuel mining sites, they can run off the waste products coming from such activity.”

As a company, Yolo Group has invested heavily in the future of cryptocurrency. As the first company to accept payments for their gaming operations in crypto, they also encourage their staff to invest in the market, offering €50 worth of Bitcoin upon joining.

They've also invested in scientific research, with plans to send the first Bitcoin into space this coming December.

“We're helping to fund Estonian space research, where university students are building their second satellite. Yolo will be sending one Bitcoin to space, with the possibility of players from Bitcasino (a Yolo brand) adding their own crypto on the satellite. It will be stored on the satellite that departs at the end of 2022, and is set to come back to earth four years after its launch. Just before the satellite reenters the ozone, where it will burn, the Bitcoin will be transferred.

By 2032, the vast majority of Bitcoin will already have been mined, and we predict the price of the same Bitcoin multiple times higher than today when it re-enters the earth’s atmosphere. This will then be donated to various charities – the university launching the satellite will receive some of the funding, and we have some time to think about where to donate the rest!” Yolo has a strong CSR campaign with its own NGO that supports a number of Estonian charities, donations to which can be made in cryptocurrency.

BUSINESS

On a personal level, Roman is an advocate for the future of cryptocurrency, holding 95% of his savings in crypto. He's invested a third of his salary in cryptocurrencies every month for the last five years, and holds onto them as savings. He set up a Crypto Club in Estonia, where members can exchange information about anything related to cryptocurrency. He believes investing in crypto is for everyone.

“Beginners should avoid trading – like trading on the stock market, this is where 99% of the money lost in crypto is lost – and just stick to buying small amounts in the reliable currencies; €100 over a month over time will result in a substantial investment over time.

Find a reliable exchange, for example, Coinbase is publicly listed on the NASDAQ and is a good place to start. Binance and Kraken are other reliable exchanges.

“Then move your cryptocurrency to a non-custodial wallet (Exodus, Trustwallet, Bitpay, Metamask are some examples) or if the investment is substantial, move over to a cold wallet (a hardware wallet without internet access). A hot wallet with a direct line to the internet is like your cheque book, and can be used for daily transactions. On the other hand, the cold wallet is like the vault, where you would store the majority of your wealth.

“Then just forget about it and let your investment grow. I would advise against panic selling when prices fall, as in the long-term the value of Bitcoin and other cryptocurrencies will increase.”

Bitcoin can be purchased in any amount and, unlike in the stock market, small transactions can be made. “While you cannot buy 0.5 Apple share, you can buy 0.0032 Bitcoin (approx. €100 worth of Bitcoin at the time of going to print).

While Roman believes that the future of the finance market lies in crypto, investing is not without risk. Stablecoins, the likes of Tether, are pegged on a fiat currency, where one stablecoin is worth one dollar. These pose less risk than more volatile currencies such as Bitcoin that hold 40% of the cryptocurrency market. If looking to reduce the risk of investment, stablecoins may be a step in the right direction. Buying shares in companies associated with Bitcoin or investing in funds with exposure to cryptocurrencies may be other options.

The use of cryptocurrencies on the market today is complementary rather than a substitute for cash, but this seems set to change over the next ten years or so. Investing in the future means investing in cryptocurrencies.

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IGAMING NEXT NEW YORK CITY:

Major talking points from the company’s inaugural US iGaming event Words by Conor Mulheir

In May, Malta-based conference specialists iGaming NEXT united more than 700 stakeholders from across the iGaming, sports betting, investment and Web3 industries for a two-day summit held at the iconic Times Square, Manhattan. Movers and shakers from across these burgeoning sectors came together to discuss the future of online gambling in the US, with each intending to stake a claim in the market. Here are some of the top takeaways from the event:

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IGAMING

Senator Joseph Addabbo

Rahul Sood and Pierre Lindh

Legislators expect iGaming regulation to take the US by storm

Web3 will change the way we game and gamble

Some of the sharpest insights revealed as part of the event’s exclusive conference agenda came from New York State Senator Joseph P. Addabbo, a key politician who is pushing for the regulation of online sports betting and iGaming in the US.

Much has been written about Web3, blockchain, NFTs and cryptocurrency, but with many industry professionals and investors struggling to cut through the noise, iGaming NEXT New York City introduced a brand-new conference track called metaNEXT to help attendees separate fact from fiction in these hyped and emerging sectors.

Addabbo played a fundamental role in the legalisation of online betting in The Empire State. He told conference attendees that online casino – or iGaming – will surely follow suit.

In a further glimmer of hope provided for the event’s audience, Addabbo revealed that New York’s controversial 51% tax rate on betting revenue may be reduced in the future, while suggesting the market could also be expanded beyond the nine current licensees.

“These are things that… we get to evaluate after a period of time,” Addabbo said. “It was too premature to do it in this year’s budget, which was April, only four months in – but, let’s look at it somewhere down the line and those items; increasing the number of operators, tinkering with the 51%, [they are] possibly something we do somewhere down the line.”

Industry stakeholders will be hoping for Addabbo to receive the legislative support required to make his predictions a reality in New York’s rapidly growing online gaming market.

From engaging a younger generation of players to the benefits of decentralisation, Web3 innovators helped attendees understand future use cases of the metaverse and how it might provide opportunities for the gambling sector.

While speakers broadly agreed that the nascent technology powering Web3 is still in its infancy, they suggested the implications for iGaming are likely to go further than we can currently imagine.

One pioneering Web3 use case came from Rahul Sood, co-founder of esports-focused betting operator Unikrn and CEO of game studio Irreverent Labs.

Sood revealed the details of his latest project to conference attendees; blockchain-based, play-to-earn multiplayer game MechaFightClub.

The game contains individually unique, artificially intelligent nonplayable characters, which exist as NFTs on the blockchain. This unique and innovative case study helped attendees understand some of the real-world use cases for Web3 technology within gaming, as did a keynote speech from HappyHour.io founder and former GiG CEO Robin Reed.

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IGAMING

Who are the up-and-coming stars of iGaming? iGaming NEXT New York City also introduced an innovative panel format: The Hot 6ix!

“Our goal is to bring a new customer to the space,” Kane told the Hot 6ix judges.

This session put some of the brightest minds in gambling in the hot seat as they explained the rationale behind their business ventures to a panel of seasoned judges and investors.

“And I think that customers aged 18, 19 and 20 are trading cryptos, they’re trading NFTs, they’re trading collectibles, they’re trading stocks. And where are they doing that? They’re doing that on Coinbase, they’re doing it on Gemini, they’re doing it on Binance US.

Founders from fantasy sports start-up Underdog Fantasy, multiplayer online casino innovator BeyondPlay, data-driven CRM provider Fast Track, sports betting media portal The Gaming Society, technology and platform provider Boom Entertainment and fintech start-up Sporttrade all faced incisive questions from industry experts in front of a capacity crowd of attendees.

The group took turns to pitch their concepts by explaining which pain points they could help solve for both businesses and end customers.

“So, really what we’re trying to build does work like an exchange, Sporttrade, but it’s supposed to appeal to a customer that maybe understands trading before betting on sports.”

Underpinning the rationale behind targeting this demographic, Kane added: “Robinhood has 20 million customers, Coinbase has 10 million customers – Americans already know how to trade. We want to take them and allow them to trade sports.”

For example, Sporttrade CEO Alex Kane is hoping to bring a new demographic of customer into sports betting via the introduction of a new product that bridges the gap between recreational trading apps like Robinhood and traditional – but complicated – betting exchanges like Betfair.

Alex Kane

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iGaming NEXT New York City: The view from the inside

What to expect now from iGaming NEXT

To secure the insider’s view of the conference, EBM Magazine sat down with iGaming NEXT managing director Pierre Lindh to get his perspective on the two-day show.

As you may have guessed by the name, iGaming NEXT is always looking to the future. And with one successful stateside event under its belt, the conference will return to the Big Apple in 2023, with a second edition due to take place on 8 and 9 March.

“NYC proved to offer something different to other conferences as proven by the satisfaction survey, which showed an almost perfect score and the highest of any event we’ve organised over the last 10 years,” Lindh told EBM.

Visitors can expect the same wealth of networking opportunities next year, with exclusive drinks receptions and dinners taking place across some of New York’s finest venues.

“The reason is simple. Rather than focusing on a high number of delegates as the key USP – as some other industry conferences do – we instead chose to focus on the quality of delegates in order to offer a space for high-level professionals to meet their peers. Couple this with a huge effort to deliver world-class content and fantastic networking opportunities, all within walking distance, and you get a conference that is both pleasant and productive. Think similar to Davos, only with less skiing and more iGaming.

At iGaming NEXT, the content comes first, so attendees can look forward to another specially selected roster of industry specialists to tackle the most impactful topics.

“What also made this conference stand out was the incredible media representation. Journalists and reporters from the New York Times, CNBC, Bloomberg and Business Insider all covered the event.

“It will be especially useful for those who are seeking to gain a deeper understanding of the convergence between igaming, sports betting, investment and the metaverse. This is your community.”

“Personally, I loved meeting a lot of people in person that I had only met digitally prior to the event. I also enjoyed the fireside chat with the New York State Senator Addabbo, as well as the keynote presentation from Robin Reed, founder of HappyHour.io.

In the meantime, all conference sessions from iGaming NEXT New York City 2022 are available on the iGaming NEXT YouTube channel.

“I also particularly liked the adjoined investor conference that was hosted by Morgan Stanley, which covered high-level discussions about where the industry is headed. The follow-up networking dinner hosted by Morgan Stanley, at the top floor of their Times Square headquarters overlooking Manhattan, was also the memory of a lifetime.”

Rory Credland, iGaming NEXT head of commercial, said: “iGaming NEXT New York City is a unique opportunity to work alongside owners, entrepreneurs and experts who think and talk about business in the same that way you do.

The company’s next conference will take place much closer to home, at the Mediterranean Conference Centre in Valletta from 27 to 29 September 2022.

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BUSINESS

Words by Matthew Kimberley

Email marketing, when done badly (which is almost all the time) barely makes an impact on your top line.

Which makes it one of the greatest wasted opportunities in business, whether that’s B2B, B2C or B2 anything else.

The salesperson - or account manager - is going to be following up one-to-one with the prospects and accounts under their purview.

Almost without exception (and there are always exceptions, showing us what's actually possible), the correspondence you get as a consumer from companies you’ve signed up to hear from is awful.

We hope they’ll do a good job.

The customer journey typically begins with somebody responding to our marketing. We’ve found them using the various tools at our disposal and we put something out into the world to catch their attention.

In most cases, they won’t respond, but if we follow them around a little, and show them that we can understand and scratch their itch, then some will decide it’s worth a punt to see what we’re about.

Typically, at this stage, we’ve built just about enough trust to ask for an email address.

At this point, the prospect is handed to the sales person, who will keep in touch with them in order to seal the deal.

And once they become a customer, we keep in touch with them to keep as such.

But it’s an inefficient process, which means we NEED to couple our keep-in-touch efforts with a scaled email marketing (or email selling and upselling, as it should be called) strategy.

Your buyers will make investments when the time is right for them.

And, although we can and should speed up that process, it could take five minutes after introductions for some, whereas it could be five or ten years for others.

The idea that we’ll be able to meet them when they’re ready if we’re not showing up AT LEAST weekly, is insane.

So consider this a call to arms: you’re sitting on a database of some neglected leads, or customers, or prospects.

Ideally, they've all actively raised their hands in the past and said “talk to me.” Or else, we’re moving into the territory of spam.

Which is all very simple...

(Ergo, if you’ve scraped them off LinkedIn or incentivised them for their business card at a conference, skip those folk: give them to the salespeople for one-to-one outreach instead.)

... which is why I’m perpetually disappointed to see mountains of leads and customers sitting neglected and ignored in company databases of all stripes and sizes.

And then get in touch. Show up. Repeat. Give them something to smile about. Give them something to think about. You can even forget about a hard call-to-action. Focus instead on a call to REACTION.

Emails are not sent frequently enough, and worse, the emails that ARE sent out are generally of such poor quality that our prospects and customers are trained to ignore them.

Sure, we want to train them to click and we want to train them to buy - and buy again - but that all starts with proving to them that the email itself is a worthwhile investment of three minutes of their time.

And worse, the emails that ARE sent out are generally of such poor quality that our prospects and customers are trained to ignore them.

When done right, it’s the equivalent of sitting down, looking them in the eyes and having a coffee with them.

With subject lines such as “Company Newsletter June”, the best many of us can muster are self-indulgent corporate updates written like newspaper articles or memos to your accountant.

When done poorly, it still works.

Your customers don’t care about the opening of your new satellite branch. If you make the mistake of thinking that they do, and you feed them these masturbatory missives, then they’ll vote with their attention and opt out, literally or figuratively.

Your database is a group of individuals who've all raised their hand and said, “I need what you’ve got.”

That makes it negligent to ignore them.

It doesn’t matter if you’re in dentistry or affiliate management: the prospect of who's got you at the forefront of their mind is the prospect who’s going to choose you above the competition, at the point when their need overflows... or when you create the need for them, through your regular and delightful emails.

Their inbox is not crowded. Even with the promotions tab and the spam folder, there’s ALWAYS a spot for you in the prospect’s day... if YOU are a correspondent of value.

Your competition are emailing so poorly, that with just a little attention, you’ll go a very long way.

Matthew Kimberley is the CEO of Book Yourself Solid® Worldwide and the creator of Delightful Emails.

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EMAIL MARKETING SUCKS.

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ENVIRONMENT

AN EFFORT FOR A GREENER FUTURE

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ENVIRONMENT

Words by Rachel Zammit Cutajar

A collective effort towards saving our planet is the only way to keep climate change under control. Maria Tirone, Events Manager at iGamingNEXT, is pulling her weight and encouraging people to do the same

One single warrior, no matter how strong, makes very little difference when fighting a war. However, when you add the efforts of hundreds of soldiers, they are capable of beating the most formidable foe.

Becoming more ecologically aware and reducing our impact on the environment is much the same. One single person cannot make much difference, but if everyone becomes even a little eco-friendlier, then the summation of our efforts will have a huge effect on the planet.

Maria Tirone, Events Manager at iGamingNEXT, is one such warrior.

While the human impact on the environment is nothing new and Maria does not consider herself to be a pioneer, she had upped her battle against environmental destruction when when she had fallen pregnant with her now two-and-a-half-year-old son. “Though everyone understands the need to look after the planet a little better, there is normally a catalyst which starts a change in lifestyle. The idea of leaving behind a habitable planet for future generations tends to hit home a little harder when you have vested interest in it – your own flesh and blood. Before I became pregnant, I always did my bit, but wanting to leave the planet a better place for my son made me all the more conscious.”

Although she's now been on a plant-based diet for six years, she also grew more aware of the products she was buying, and their contents... “Following a vegetarian diet was an obvious start for me, but it then became more than that. I became more aware, not only of the ingredients in the products, but also of their packaging.

I try to shop at places where you can buy produce such as rice, nuts and beans without any packaging, and just take my own. Holland and Barrett and Casa Natura in Sliema offer greener solutions, and even the larger supermarkets are now catering for the more environmentally conscious with eco-friendly brands.”

According to Statista - the European Union’s statistic database every person generates an average of 500kg of municipal waste per year, with Maltese citizens generating the third most waste, after Denmark and Luxembourg according to their 2019 estimates.

By 2050, worldwide municipal solid waste generation is expected to have increased by roughly 70% to 3.4 billion metric tons. This is due to a number of factors, such as population growth, urbanisation and economic growth, as well as consumer shopping habits. Every year, humans produce millions of tons of waste, and this is increasingly becoming a major issue worldwide.

“It’s not always easy to go the eco-friendly way. You have to remember to carry the right things – fabric bags when you're shopping, making sure you take a water bottle with you so you don’t have to buy water in single-use containers etc. I use reuseable nappies and carry a wet cloth with a home-made solution made from baby oil and soap instead of wet wipes.”

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ENVIRONMENT

“I try to avoid plastic whenever I can. There is almost always an option that is made with natural fibres, from hairbrushes to sponges. If they can’t be completely natural, then there are always biodegradable options. You can find brands of disposable nappies that completely break down in three to six years, as opposed to the 300 years it would take for popular brands to disappear. There are lots of local online companies that offer greener solutions, especially for kids.

It’s a little bit more expensive to take this route but one that, I feel, is necessary for the future. Some of the places I shop online from include Ikkuluriti, The Cloth Nappy Company, Be Leaf, Bump and Me and Bebbuxu.”

Less than 20% of worldwide waste is recycled each year, with huge quantities still sent to landfill sites. Richer countries produce more waste than poorer countries, but typically have better waste management to help deal with these issues.

According to most recent statistics published by Eurostat, only 19.2% of plastic packaging was recycled in Malta. That is less than half the rate of the European median, which averaged at 41.5%.

Understanding the importance of recycling means we must acknowledge its place in our wider waste management practices.

As part of the waste management hierarchy, recycling is the final piece of the three Rs system - Reduce, Reuse, Recycle. This means that, while recycling is highly important in the way we manage waste today, we should be looking towards the reduction and reuse of materials as the priority. Reducing the burden on the recycling industry is key to helping it work more effectively and efficiently.

Maria follows this hierarchy insisting that our main focus should be on limiting consumption. We live in a world where we are pressured to consume all the time. And this is the mentality, she says, that needs to change. The fashion industry highlights this problem, with declining garment quality and the fast pace at which trends change creating a monster in our closet. She insists that we need to avoid the fast fashion culture and focus on buying only what we need, buying quality items, and buying locally.

“My partner is Swedish, and we travel to the north of Europe quite often, but I only have one heavy winter coat which I bought around five years ago. When I shop, I only buy items that I really need and then I try to shop at boutique stores that don’t fly their items half way across the world. When I do buy from the larger franchises, I got for the eco-friendly, organically-produced items, which most big brands are now starting to offer. I don’t buy things because they are pretty, or because they are cheap. I buy them because I need them, and I'll wear them until they're worn out.”

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Diet is another area in which people can make a change towards becoming more eco-friendly. A global shift to a plant-based diet could reduce greenhouse gases caused by food production by 70% by 2050, according to research published by Proceedings of the National Academy of Sciences of the United States of America.

Another study published in 2021 estimates 57% of all greenhouse gases from food production comes from meat and dairy products, with beef contributing most significantly to emissions. Only 29% of global greenhouse emissions are said to come from plant-based food production. Eating one hamburger daily (75g beef) could contribute as much greenhouse gas as driving a car for 11,580km compared with 150g beans contributing the same greenhouse gases as driving that same car for 150km.

“I eat a vegan diet 60-70% of the time, sometimes allowing cheese and eggs into my diet, mostly because eating out is difficult when you are restrictive. A chocolate addiction is also difficult to manage under strict vegan rules,” she says with a smile. Her partner, Niclas Elfsedt, is a professional boxer and personal trainer who also follows a plant-based diet, and they're bringing up their son to follow suit.

“He’ll be allowed to make the decision on his own when he's old enough to understand the choices he's making.”

Maria believes that education is the key to getting people to become more environmentally conscious, and tries to spread her knowledge as much as she can. In a working environment she, and the rest of the team, do their utmost to make iGamingNEXT a little greener.

“Unfortunately, the events industry is not known for its green impact, generating a lot of waste. However, when we sit down to organise an event, we do spend time trying to come up with greener solutions, that will see less waste and avoiding single-use plastics. We’ve done away with single-use plastic coffee cups at our coffee dispensers and no longer print programmes, opting for a QR code and digital programmes instead. Every step we can take to make the company greener is a win for everyone.”

Maria’s advice to anyone wanting to live a greener lifestyle is to take the time to become a little bit more aware. Do you really need the item you're about to purchase? Do you know what’s in it? Is there a greener option? Do you need the packaging? The summation of small efforts will be what effectively has an impact on the planet.

ENVIRONMENT

HOUSEHOLD THREATS Becoming more environmentally aware starts with the products you buy. While we're all trying to reduce the amount of plastic we use, many everyday items lying around your home can be contributing to the problem of environmental degradation. Raw materials, how they're produced or how they're disposed of could be causing damage. These are some of the most ecologically harmful items you may have in your own home. Are you aware of the damage that all these products cause?

MATTRESSES According to the European Bedding Industry Association, up to 30 million mattresses are thrown away every year with an estimated 60% of those ending up in the landfill and 40% incinerated. They are made using hazardous, flame-retardant chemicals that can leach into drinking water supplies. The good news is that that 85% of the mass of a mattress can be disassembled, recycled and used in the manufacture of other new useful products.

TEA BAGS How harmful can a cup of tea be? Not many people are aware that the harmless-looking tea bag is sealed with plastic, and, though the amounts are pretty small, polypropylene from your daily cuppa builds up thanks to the 6bn cups of tea brewed in the UK alone.

These contaminate composts or end up in the landfill. Fortunately, many brands are switching to sustainable tea bags, and it’s pretty easy to go without the bag and use loose leaf tea and a strainer.

HAND GEL Covid has increased the use of antibacterial gel. Most of them are made with triclocarbon (TCC) and triclosan (TSC), two chemicals that are known to degrade very slowly. These chemicals have been known to leech into the water system contaminating lakes and rivers, and harming aquatic life.

TOOTHPASTE AND FACIAL SCRUBS Is your fresh minty breath damaging the environment? Microbeads in some toothpastes, facial scrubs and soaps are too small for most water treatment plants to filter out, and so end up in the water system. Aside from harming aquatic life, they soak up toxic pesticides and metals. There's an estimated 14 million tonnes of microplastics on the world’s ocean floor, and as recently as March, scientists have found microplastics in the blood of almost 80% of their human samples. Though health impacts are as yet unknown, researchers are concerned that the particles can travel around the body and lodge themselves in organs. Many countries have banned small beads used in soaps, so be aware and make responsible purchases.

CAT LITTER Made with sodium bentonite clay, cat litter is an ecological hazard, as it is sourced by environmentally devastating strip mining. It's greatly responsible for the clearing of topsoil, and the destruction of trees and habitat. If ingested, it can also be poisonous for your cat. Look for brands that don’t use sodium bentonite, and always make sure you compost it.

LAUNDRY DETERGENT AND WASHING UP LIQUID Phosphates in laundry detergents and washing up liquids get into the waterways that lead to algae blooms, suffocating fish and other marine life. The chemicals that strip the dirt from clothing – surfactants – also cause damage to marine life. Choose phosphatefree brands to reduce the environmental from your sparkly clean household.

VEGETABLE OIL Vegetable oil has similar environmental effect to that of petroleum!

Coating animals and plants with oil and suffocating them by oxygen depletion, destroying habitats, damaging food supplies and clogging water treatment plants are just some of the environmental effects of vegetable oil. Do you really need those fries after reading that?

REFRIGERATORS The consumption of fossil fuels is just one of the ill effects of keeping your drinks cool. Made with a foam that contains gas “1,000 times worse than carbon dioxide” (New York Times), fridges are dealing an environmental blow to our planet. Alternatives such as hydrocarbon fridges made without R134a are now making an appearance to save the day.

SCENTED CANDLES What is the cost of that beautiful, perfumed scent in your home after you’ve lit a scented candle? Paraffin wax has been shown to affect air quality, emitting chemicals that cause cancer and asthma. Many candles use wicks that are made from cotton wrapped around mental. This produces a soot which causes breathing difficulties.

PERFUME Volatile organic compounds (VOCs) found in perfumes react with other chemicals in the air, thus damaging the ozone. According to Allure’s Macaela Mackenzie, these chemical vapours do as much damage as petroleum emissions from cars. Essential oils or sustainable perfumes are the way to go to add to your sustainable wardrobe.

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CRYPTO IS GETTING BIG IN INDIA, AND HERE’S WHY IGAMING OPERATORS SHOULD CARE Words by Felicia Wijkander

Anyone within the iGaming industry who’s been searching the world for the next best online casino market has had their eye on India.

As a matter of fact, some of you reading this are possibly already accepting desi players, are thinking about it, or have done so in the past.

India is a confusing market due to its complicated gambling laws consisting of one (archaic) national gambling law, one IT act, and no less than 38 individual laws, one for each state and union territory.

But there's now an opportunity for change, all thanks to cryptocurrencies. Crypto is creating a legal landslide in India. It is quickly making its way into the digital wallets of the world’s population, and India is no different. As more and more desi citizens are investing their hardearned rupees into cryptocurrencies, the Indian High Court has been quick to set up laws for these digital means of wealth.

One of the most prominent laws has been crypto taxation and TDS. As of the 1st of April 2022, income from crypto and NFTs is taxed at a rate of 30%, and as of the 1st of July 2022, a 1% TDS will apply to digital-asset transfers above a certain size.

Interestingly, this 30% tax stems from the tax required for horse racing and lottery profits; two types of gambling that have been deemed nationally legal in India, with only a few state-specific exceptions.

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While the new taxation laws are wreaking absolute havoc on the Indian crypto market, it does raise one very important point: the Indian government is willing to come together to, in mere months, create legislation around something that shows great financial potential.

And they are doing this for cryptocurrencies, something that hasn’t been explicitly stated legal in the country yet!

If crypto is creating the landslide, Indian online gambling is riding its waves. Gambling in India is regulated by the Public Gambling Act 1867 (the “act”). On top of this, each state has the power to dictate its own laws and regulations around gambling, horse racing, sports betting, and lottery.

For the inexperienced, games of skill, games of chance, horse racing, sports betting, virtual sports, and lottery are all viewed differently in India. Yeah, it’s confusing.

As the foundational gambling laws are over a century old, nothing is said about online gambling. This is also the loophole of opportunity many international online operators already are taking advantage of to offer their services in India.

So what do cryptocurrencies have to do with anything?

The legality of gambling has been discussed at length for decades, with only slight attempts at legalisation or blanket bans appearing on a state level.

ART

For a long time, it's been considered impossible for online gambling to see even the slightest indication of regulation on a national level.

But here’s the thing: just as it was deemed impossible to run a fourminute mile, other runner started to complete sub-4-minute runs as soon as Roger Bannister broke the record in 1954.

In other words, that barrier of “impossible” isn’t always impossible.

Someone just has to take the first step. And in India, cryptocurrencies might very well be the Roger Bannister of gambling regulation.

So, what’s next for online gambling in India?

Even as I'm writing this, new proposals are being released all over India. Meghalaya continues to work on the most liberal gambling regulation to date, Telangana has turned 180 degrees in their initial gambling blanket ban proposal, and the Online Gaming (Regulation) Bill, 2022, was presented in the Lok Sabha (House of the People in the Parliament of India) on the 1st of April.

Let me say that again. An online gaming bill has been proposed on a national level. In India. With the idea of creating an Online Gaming Commission and regulating games disregarding whether they are skill- or chance-based.

The bill is a big bright light at the end of the tunnel for casino operators, but not so much for regular gaming companies, as the bill would include any type of game with real money features.

The dream scenario here would be that India uses its momentum from crypto to look outward at successful regulated gambling markets like the UK, Sweden, Denmark, Italy, and others and that they set this ball in motion.

Who knows, we might soon see an Indian online gambling license give gambling operators fully legal access to a gaming industry already estimated to exceed 143 billion rupees by this year.

Felicia Wijkander Felicia is the Editor in Chief at ENV Media, an organisation focused on creating stellar content for the Indian gambling market. Felicia has previous experience working with regulated gambling markets and has recently created a complete, 38-page guide on all state laws in India on SevenJackpots.com, each page audited by an associate at Indian law firm Touchstone Partners.

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LIFESTYLE

AN ODE TO THE

METROSEXUAL MAN

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Robert Galea & Sam Borg

LIFESTYLE

BORTEX & FRIENDS Words by Nicolà Abela Garrett

Casually yet immaculately attired for the Maltese heat, Robert Galea makes his way to Bortex & Friends at Level 2 Bay Street. He’s on his way to catch up with his good friend and long-time collaborator, Sam Borg, COO and third generation of the Borg family. Having just undergone a gentleman’s glow up, the Bay Street Bortex & Friends outlet has now matured into a sleek and exciting hub for all things metrosexual, and Robert has brought us along to see how it’s all going.

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LIFESTYLE

“You are the perfect representation of the Bortex man,” Sam fondly remarks on Robert. “Successful in your own right, you dress up, you dress down, but you make it work every time.” Way back in 2009, Sam and Robert had bonded over biceps at the gym, and discovered they had mutual friends, as one always does in Malta. A bromance was fostered. At the time, Gagliardi was still a brand on paper, with the Borg family sewing all its pieces together. Robert had just kickstarted his career as a model abroad; he was clearly destined to be part of the Gagliardi foundations. He went on to appear in the brand’s first ever campaign, and also became a major success within the iGaming industry as the founder of an international online casino brand.

Over the years, Bortex has been a beacon of entrepreneurship, style and resilience, setting the sartorial scene for the Mediterranean gentleman since the 1960s. With a generational mantra that instructs the Borg family to turn every crisis into an opportunity, this advice had certainly come in handy back in September 2020, when a fire had caused serious damage to the company’s Bay Street outlet.

“It was obviously calamitous in the beginning, considering we had only been seven months into the pandemic, but we quickly realised that this was our chance to move into this experiential retail we had been talking about.” Here, Sam is referring to a concept store that takes the customer on a multisensory journey, rather than simply a transactional encounter.

Over the last thirteen years, both Sam and Robert have evolved with the brand’s lifecycle. In that time, Robert’s only ever missed one Bortex show. He and his groomsmen donned Gagliardi for his wedding, with Sam right by his side for the special occasion.

It’s been a while since they last saw each other, but they quickly immerse into a discussion about wardrobe space, travel stories and good fabrics for summer. Sam proudly shows Robert the store’s latest summer collection of premium linen. The subject then turns to Bortex & Friends.

In the most phoenix of fashions, the Bay Street outlet was reborn from its own ashes. Six months into its launch in 2021, Bortex & Friends is the most gentlemanly of man caves, giving some of the finest concept stores around the world a run for their money. “Our inspiration was the rise of the metrosexual man, so that constitutes self-grooming, everything around the idea of savoir vivre - such as wines, whiskeys and cigars - and men’s gifting.” The company certainly got it right on all fronts. Bortex & Friends is a conglomerate of top names associated with gentlemanly interests – Bortex, Franks Gentleman’s Essentials, Percy Nobleman and Manouche. The pristine outlet is made up of a clothing section, gifting, a premium grooming parlour and a café/bar, all within a gracious interior with major globetrotter vibes. The custom woodwork that adorns the store lends it its exploratory feel, while the selection of decorative car, plane and boat models, geographical memorabilia, globes, knives and hip flasks appeals to the well-travelled metrosexual.

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LIFESTYLE

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LIFESTYLE

But Sam’s foresight goes beyond the basic retail experience. “We’ll actually be setting up six events as courses for people to choose for team-building projects and bachelor parties. Two of these courses are Gin Gentlemen and Cigar Aficionados, where Bortex & Friends delivers a fun but informative education on the proper ritual of cigar smoking and gin selection.” Other courses will also cover wine, whiskey and tequila tasting, all of which can accommodate up to 18 people within the shop’s designated area. “The courses are an insight into the world of gentlemen. I want them to be experiences over which high-flyers and gaming bros can bond, hang out and do business,” Sam affirms.

We’re all thoroughly impressed, not least of us Robert. As someone with a vested interest in the Bortex world, he asks his chum, “Having reached such new heights, where do you go from here?” Ever the visionary, Sam is ready with an answer. The idea is for Bortex & Friends to transform into a perennial community for local artists and creators, with the store hosting exhibitions, capsule collections and boutique fashion shows. “We want to deliver more authentic Maltese experiences to the customer and to the community.”

With metrosexual authenticity found throughout this glorious new hub, Bortex & Friends is certainly the genuine article.

Indeed, the concept store is a one-stop shop for grooming, shopping and networking. The collaboration with Franks and Manouche has ultimately resulted in a social workspace, where customers can stop for a coffee and a business encounter after their premium shave and a new suit. Customers may also purchase a bottle at wholesale price from the store’s discerning selection of spirits and mixers, and have it served to them at the bar.

Bortex & Friends Bay Street Shopping Complex, Triq Sqaq Lourdes, St. Julian's bortex.com.mt

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LIFESTYLE

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LIFESTYLE

AN INVESTMENT IN WORDS Words by Rachel Zammit Cutajar

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LIFESTYLE

Edwards Lowell had already tested the waters in the luxury book market with their Portomaso Boutique - a two-storey, multi-functional shopping experience that includes an art gallery, champagne bar and high-end library, whilst also displaying the finest watches and jewellery on the market. Today, they've taken that investment a step further with the opening of their new shop, the Edwards Lowell Book Store, on Zachary Street in Valletta.

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LIFESTYLE

According to a report by Grand View Research Inc., the global book market is expected to expand by 1.9% to $164.22bn by 2030.

However, despite the increase in digital technologies that are changing the way we digest information, physical libraries and hardcover books have remained in high demand, even as the world of digital books continues to grow.

For most of us, books are a source of pleasure, telling great stories through words or images. Hunting down a first edition or signed copy of your favourite novel creates a sense of pride. With so many stories of people who paid just a few euros for a book at a flea market that went on to sell for tens, or even hundreds, of thousands of euros, it's understandable how a collector may want to turn their passion into an investment.

For most collectors, books represent a stable, long-term investment.

It's a rarefied pursuit, one that can be financially rewarding if you have the necessary expertise, diligence, and patience.

What makes a book a good investment? Scarcity and uniqueness are key. First editions with low print runs, signatures, or inscriptions by authors increase the value of a book. A first edition of David Copperfield might fetch around €1,700, but a copy signed by Charles Dickens could sell for over €100,000. Future trends, which are more difficult to predict, will also affect the future value of a book.

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The Edwards Lowell Book Store is the latest addition to their growing initiatives. Not only are they selling high-end coffee table books, but they are also assisting with the curation of libraries for hotels, residences, private offices and more. With 97 years at the forefront of the luxury watch and fine jewellery business in Malta, representing brands such as Rolex, Patek-Philippe and Cartier, Edwards Lowell have experience in quality, style, and attention to detail. This gives them a unique outlook when curating both personal and corporate libraries for their clients, addressing individual needs, whether those be investment or decorative.

The idea behind curating a personalised library is to create the most beautiful and sophisticated space that will enable people to unplug and enjoy the moment, and this is why every project is one-of-akind. The unique design seeks to include a variety of genres while adding decorations to the library space, such as rare statues and sculptures — objects that help take guests on a visual journey and add conceptual depth to the library.

Also available from the Elcol website, the Edwards Lowell Book Store offers a vast selection of perfectly bound, attractively presented books on art, fashion, photography, travel and lifestyle, books of the highest quality, with distinctive graphic identity and editorial savoir-faire, including those from high quality publishers, Assouline and Taschen. These books are not simply words and pictures, but experiences which unfold as you turn the pages.

The Assouline publishing house is the gold standard for luxury fashion and lifestyle books, chronicling the history of everything from the house of Chanel to Coca-Cola to the Carlyle Hotel, with Alex Assouline introducing a service to design private libraries to the company.

Taschen has become synonymous with accessible, eclectic publishing.

From affordable Basic Art series to highly collectible limited editions, Taschen specialises in illustrated publications on a range of themes including art, architecture, design, film, photography, pop culture, and lifestyle.

Assouline produces more than a 100 titles a year by insider authors on the topics of travel (Gstaad Glam was written by restaurateur Geoffrey Moore, actor Roger Moore’s son); cities and countries (Dubai Wonder); art, design, and photography (Art Deco Style) Impossible Collections of yachts, watches and more. Oversize volumes with hand-tipped illustrations form part of a series of limited editions, otherwise known as the “Ultimate Collection.”

A bespoke library is an expression of personality, through the selection of reading material as well as the design of its space.

Creating one need not create a detrimental carbon footprint. In a world that's increasingly environmentally aware, both Taschen and Assouline have developed an environmentally conscious approach, planting a tree for every sale made.

The Assouline Collection lies side by side with another world-famous publisher – Taschen. Established in the late 90s, they became famous for their SUMO range – wonderfully large coffee table books which began with the publication of Helmut Newton’s SUMO in 1999. This was to set new parameters in the printing industry.

A private library is more than just a way to organise your books; it’s an expression of character and a symbol of style. Adding what can be nothing less than art pieces by both Assouline and Taschen – hand-bound books using traditional techniques, with colour plates hand-tipped on art-quality paper - will lift your spaces from simple bookshelves to a library that expresses who you really are. The books at Edwards Lowell Book Store are ones you can judge by their cover!

www.elcol.com

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FOOD

ELEVATING the CULINARY INDUSTRY in MALTA

Words by Rachel Zammit Cutajar Photography by Julia Boikova

The opening of luxury franchise Beefbar Malta has put investor Jean Paul Testa and his wife Hanna on a path to create better dining opportunities on the island.

They talk to EBM about Jean Paul’s moment of love at first sight with Beefbar, his journey to secure the brand, and the chance he was given to elevate the Maltese culinary scene.

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PEOPLE

Jean Paul Testa, owner of the Beefbar franchise in Malta, is a foodie both by nature and by nurture. While growing up, he always lent a hand with his family’s restaurant.

However, when it came to his father’s retirement, Jean Paul had declined to take over from him, and decided to pursue another path. “I wanted to be a pilot or a lawyer. I had bigger dreams, and I couldn’t imagine myself spending my life in the catering industry. The reality was that a law degree took too much time. I was eager to make strides, and I wanted to start working as soon as possible. I didn’t want to spend that much time at university, so I jumped straight in.”

Jean Paul’s wife Hanna quietly listens during the interview, adding comments here and there when Jean Paul is overly conservative. But undoubtedly, Hanna is no meek wife. She is Jean Paul’s trusted business partner and has been at the heart of the company they had formed together over last twelve years. She’s also the

one who constantly encourages Jean Paul to travel, in order to eat and drink at the best restaurants around the world. “We have a list of spots we visit every year – Capri, Mykonos and Dubai… We’re always adding to the list as we go along. When we travel, we have every meal planned out before setting off. Breakfast, lunch, and dinner… all the restaurants are booked in advance to make sure we don’t miss out on any opportunities.”

Every day is an opportunity to research cuisine, with Instagram as a handy guide to help them decide on where to eat and which destinations to travel to. “We like to go to famous restaurants such as Mayfair’s Sexy Fish, Zuma in Rome and Scorpios in Mykonos, but we also enjoy simple food and eating with the locals.

Fontelina, the restaurant at a beach club in Capri, is paradise on earth. Simple pasta dishes served over a view of the Faraglioni makes you feel like you’re in a 1970s movie.”

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PEOPLE

It was on one of these trips that Jean Paul discovered Beefbar. When travelling to Nice by boat, they stopped in Monaco and decided on Beefbar for dinner. Jean Paul was immediately enamoured by the understated luxury and vast selection of meats available. “I’m a beef aficionado, so this was an easy choice. As soon as I stepped inside, I felt like a woman at a Valentino store. Like dresses, the cuts of beef were so varied and perfectly displayed; I was in heaven.

At that dinner, I had joked I would bring Beefbar over to Malta.”

This was in 2015, and although Jean Paul tried to secure the franchise, Beefbar had been too busy to consider Malta at the time.

But when Jean Paul gets a bee in his bonnet, there’s little he won’t do to achieve his goals. After years of persistence, they signed the contract in January 2019, and opened Beefbar on the beach in August that same year. “The location went from a McDonald’s outlet to Beefbar as we know it today in just eight months.

From the Maltese bajtar tax-xewk (prickly pears) embroidered onto the plush cushions, traditional luzzu (fishing boat) emojis, to plates detailed with illustrations of old Maltese buses, there is a subtle hint of Malta’s brand in Beefbar’s design. Sandy coloured stone, concrete, ropes, as well as large apertures looking over spectacular views of the sea… these materials are distinctly Malta, elevated with a designer finish by none other than architectural legends Humbert and Poyet.

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The luxury location has a menu to match. With meats displayed much like a wine list, expect beef from top farms around the world in varying cuts. What remains consistent is the quality. Whichever cut you choose, you’re guaranteed a delectable meal. The mini burgers have always been a hit at Beefbar. Delicate morsels of the most succulent Wagyu beef with three different sauces are always a great idea, whether you’re in the mood for a light lunch by the pool, or just to have something to soak up that fourth cocktail!

This summer, patrons will be delighted by a box of twenty-five mini burgers, each revealing an emoji underneath - perfect for those mid-party munchies!

“I got the idea for this when I was in my apartment in Gozo and opened my wardrobe. I thought the tie rack, with all its individual boxes, would look really cool with burgers in them. Beefbar headquarters added the emojis we’ve become known for at the bottom of the box, so one is revealed every time someone picks up a burger. They will soon be serving these party boxes of mini burgers in Beefbar beaches all over the world.”

Jean Paul is not just an aficionado of dining out. He’s also a great cook himself, favouring simple dishes from his childhood, such as traditional timpana, Maltese rabbit and whole barbecued lamb.

“Today, everyone’s gone down the fine dining path. Every restaurant is serving you food with a flower and three dots of sauce. I prefer to use simple, quality ingredients that speak for themselves. No need for flowers and foam.”

PEOPLE

This sentiment is echoed in his list of favourite restaurants in Malta, where quality ingredients are cooked without fuss. “Rita’s in Lapsi for traditional rabbit, Mġarr ix-Xini in Gozo for fish, and Tartarun for seafood.”

Beefbar was not the Testa’s first culinary adventure, having created Cibo and French Affaire at Tigné Point from scratch, as well as consulting on various restaurant projects prior. They’ve grown to be trusted restaurateurs, garnering renowned franchises such as luxury Parisian Pâtisserie, Ladurée and the Napoli Pizzeria, Rosso Pomodoro, all of which have now been sold.

Jean Paul believes that Malta’s culinary scene is on the rise, with more luxury brands considering the island. However, he identifies pitfalls that need to be overcome. He believes that weak infrastructure is the main concern. “Valletta is covered in pigeon droppings, rubbish is left outside on the streets, ghetto caravan towns are lining our shores. Trying to convince people to come and visit Malta is already a struggle. We need to make sure they’re not shocked by basic infrastructural failures to which we’ve become desensitised. If you want to attract a luxury brand to the island, you have to present a luxury location. And this is where we fall short.”

A lack of creativity on the island is another concern. “When someone creates something new, copycats mushroom all over the island in a few months. We need to invest in creativity and start to produce things that are fresh, whether it’s in design, menu creation or cocktail lists.”

Jean Paul notes that non-alcoholic cocktails are experiencing a boom the world over, but Malta has been slow on the uptake.

“More and more people are concerned about their health and want to enjoy an evening without over-drinking. The non-alcoholic cocktail lists on the island are still very basic. At Beefbar, we’re working on better options for the teetotaller, though this is still a work in progress.”

The Beefbar concept allows you to soak up the sun on top of a designer sunbed by an infinity pool overlooking St Paul’s Island.

Add luxurious cocktails and a plate of the finest meats on the island to that image, and it’s easy to see how Jean Paul and Hanna are shaping the local scene into something more on par with the international luxury market.  @beefbar_maltabeach @beefbar_maltacity malta.beefbar.com

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LIFESTYLE

High-net-worth hospitality

INIALA MALTA It’s the dawning of a new era for the Maltese travel market.

Words by Nicolà Abela Garrett

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As the first of its kind, Iniala Harbour House is a hotly-anticipated pioneer of luxury among hight-net-worth travellers to Malta. Having established itself as the ultimate game changer in local hospitality, Iniala has so far accumulated a glowing portfolio of accolades since opening in 2020. Its Forbes rating has rendered it the first and only Forbes five-star rated establishment in Malta, while the ION Harbour’s two-year Michelin star joins the country’s handful of five.

Another first is its addition to the Condé Nast Johansens collection, its receipt of the TripAdvisor Travellers’ Choice Award, and a 9.8 rating for the Booking.com Traveller Review Award.

Going back to that mouth-watering Michelin star – because all this splendour does make one hungry for more – ION Harbour at the Harbour House rooftop promises a gastronomic experience that spans from dawn till dusk. Chef Alex Dilling has given Iniala gastronomy his own special touch, offering an elevated menu that is worthy of its opulent surroundings. As is any establishment of this calibre, the ION menu is predominantly seasonal, and the tasting menus vary according to what is freshest on offer. Nonetheless, ION will always present the good stuff. From Limousin veal to Kaluga caviar, to Brittany lobster and foie gras, the finest is foraged to maintain that Michelin.

ION Harbour

Not a bad start, to say the least. The hotel’s façade makes a grand statement in Barbara Bastion Street, upholding the finest intricacies of Valletta’s architectural landscape. Behind the Harbour House’s cerulean balconies is a gargantuan feat of interior design, anthologised across four expanses by three world-class design studios. Built by the Marchese Vincenzo Bugeja, the palatial space dates back to the late 19th century. Its ornate cupola has been restored to its former glory, and it now gazes down upon an interior of progressive aesthetic. The buildings house 23 rooms and suites, while their Michelin star sits atop on the roof, looking across a majestic harbour view from this fortified city of old.

Instagrammable doesn’t even begin to describe the assemblage of styles within the four Iniala spaces. The Harbour House, the Grand Residences, the Hideaway Home and the Iniala Modern collection each have their own concept, depending on what the Iniala guest is looking for. Of particular note is the Lucija Grand Harbour Residence, which features a zen-feel bedroom complete with the most arresting colonial print wallpaper.

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Lucija Suite

LIFESTYLE

Gym

Essensi Spa

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Iniala Bureau

Lucija Suite

Just as Iniala is fortified within Valletta’s bastions, so too is the Essensi Spa that is cocooned within the historic vaults of the hotel. This pictorial spa is “an oasis of wellbeing” where one can decompress in luxury. Each treatment has been tailored to reflect the uniqueness of what the hotel has to offer, and their dedicated therapists are well versed in the practices of Ayurveda, deep tissue, hot stone, reflexology and Asian treatments. One particular treatment that stands out is the Essensi Royal Silk Massage, delivering a bespoke scrub of mulberry leaves and locally sourced milk and honey, which is administered via a coconut compress and organic golden silk. This treatment certainly lives up to Iniala’s five-star standards.

Iniala Group is characterised by its collaborative endeavours. They are known to champion their peers in hospitality and luxury, and this is most evident through their latest enterprise, Iniala Bureau. Launched earlier this year, Iniala Bureau is a luxury lifestyle management club, formed by a conglomerate of experts with a treasure trove of

Hotel Reservations: +356 21661111 reservations@inialamalta.com www.inialamalta.com

bespoke lifestyle solutions. It functions as a lifestyle ecosystem for high-net-worth individuals transiting through or residing in Malta.

The bureau’s tenet of vetted excellence fills the gaps which have so far been left unfilled on the island. Its membership scheme gives access to some of the most specialised high-end services across the globe, as well as an intimate yet convivial hub for networking and high-profile socialising in Malta. Taking Iniala’s pristine reputation for luxury hospitality, Iniala Bureau extends this service through their wine sommeliers, yacht charters, private jet service, luxury real estate, interior design brand agencies and so much more. Expect fine art consultancies, private shopper services, bespoke medical services, international travel upgrades, event planning , wellness, and philanthropy.

For high-net-worth travellers, the world of global luxury can be overwhelming. But they are certainly guaranteed a singular hub of excellence at Iniala, their first port of call for prestige in Valletta.

ION Reservations: + 356 9911 0166 dine@ionharbour.com www.ionharbour.com

Iniala Bureau: +356 99860106 info@inialabureau.com www.inialabureau.com

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BRINGING BACK ITALIAN OLD-WORLD GLAMOUR Words by Rachel Zammit Cutajar

Effortless Italian style meets a historical 11th century castle in the Umbrian countryside to create the ultimate retreat from the humdrum daily life. Hotel Castello di Reschio brings back that Italian old-world glamour, from which you will never want to leave.

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T R AV E L

The world of Instagram does not reflect reality. Everyone knows this, but that doesn’t stop us from consuming hours upon hours of a world that is more aesthetically appealing than our own. Wouldn’t it be nice if we could live in a world where everything is so perfectly shiny?

Enter Hotel Castello di Reschio, an estate in the stunning northern countryside between Umbria and Tuscany. Their Instagram account is a collection of carefully curated, perfectly styled images that seem to come from a dream.

And their reality matches their Instagram account.

The countryside of Umbria is dotted with ruins of oncegreat castles. Up until 1994, Castello di Reschio was one such ruin, until it was rescued by the Bolza family.

Architect Count Benedikt Bolza and his wife, Donna Nencia, transformed the Castello di Reschio from a crumbling fortress into a sumptuous pleasure palace.

Indeed, the 36-room hotel on the edge of Umbria now ranks as one of the most stylish in all of Italy.

Opened to the public only last May, the hotel is already making a name for itself. The Financial Times called it “an Italian country retreat that leaves others for dust,” whilst Tatler has awarded it Hotel of the Year in 2022.

National Geographic Traveller called it the Lord of the Manor Hotel, as well as Best Country House Hotel.

Rightly so, Andre Harper’s Hideaway: Editor’s Choice Awards 2022 voted owner-architect Count Benedikt Bolza as the Most Innovative Hotelier of 2022.

Everywhere you look, there is a visual feast, whether in the romantic indoor-outdoor gourmet restaurant, beside the unique mirror-like pool, or in the extraordinary spa within the vaults of the former wine cellar. The eight spectacular farmhouses, situated upon the rolling hills of the estate, have been transformed into luxury villas which are also available for rent. They are at their most picturesque when shrouded in morning mist.

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Life on Reschio revolves around everything the Bolza family considers important. “Reschio is a reflection of who we are. What you see here is our life and we've made it our business to share it with others. Our vision is reflected in the smallest details,” the Count says.

Design at Reschio is everything. It extends beyond architecture, landscape, gardens and interiors, with every item available at the estate carefully chosen to create a feeling that is deeply personal.

Architect Benedikt says, “The design should feel like you're walking into somewhere that suits you perfectly, that you've known for years but still holds surprises.” His architectural designs have won him numerous accolades, including his mention as “one of the top 100 architects currently working in architecture and design” by Architectural Digest.

Custom-made marble washstands, finest linens, bespoke furniture, intricate stucco work – all is laid, built, hand-stitched and formed by a remarkable team of local artisans, some of the finest working in Italy today. As well as creating bespoke pieces, Benedikt will source rare furniture and oil paintings from Italy’s best below-theradar antiques markets.

Benedikt’s masterpiece goes beyond the walls of the hotel. Working with nature and following the contours of the land, his outdoor spaces are a rich expression of natural beauty. Elegant avenues of cypress and umbrella pines, shady loggias, ornamental stonework, and neat rows of vineyards create, as Benedikt puts “spaces to live in, from your first coffee in the morning, to your last drink at night.”

At the castle, the Palm Court in the afternoon light lends itself to an Agatha Christie novel, where guests sit among the towering palm fronds, sipping on tea and nibbling on homemade cake, taking in the magic of the one-thousand-year-old castle. Guests are encouraged to linger within the once exterior courtyard, with the castle’s ancient stone walls, now encased in steel and glass, playing chess or bridge until they hear the cocktail shaker announcing the arrival of evening Negronis. By the evening the Palm Court comes alive with live soul, jazz and swing performances encouraging guests to swap their casual pumps for dancing shoes.

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T R AV E L

The spa has been established in the former wine cellars, inspired by the Roman bathhouse. There is a saltwater pool, a Hamman and a dreamy ‘private room’. The latter is the domain of the Calabrese Maria, who gives treatments with her magical hands, and bespoke essential oils and herbal elixirs made from the wildflowers and herbs from the surrounding the Reschio estate.

The environment and landscape have been the inspiration for every aspect of the estate, paying tribute to traditional farming practices taking place in that pocket of Umbria for centuries. Extra virgin olive oil and wines from the estate are only available at the Hotel Castello di Reschio. But the picturesque dishes are not made from entirely farmed ingredients. Foraging forms part of ancient practices in the area. Farmed by hand and never been touched by artificial chemicals, nature has rewarded the hilly terrain of the Reschio estate with a profusion and abundance of plants.

Guests are encouraged to take in the natural surroundings of the estate and try their hand at foraging themselves, under the guidance of Selvatica, the estate's resident forager. With a wealth of knowledge, she teaches guests to, identify plants with incredible botanical properties that make up nature’s living pharmacy, recognising the base for vibrant ink colours used since the Renaissance, and selecting edible wild herbs and leaves for flavoursome ingredients.

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Guests then return for one of three workshops – First Aid, Ink Making or Cooking - to apply their newly discovered knowledge for practical use, and to learn how to best retain the potency as food as an extract, a macerated or an infused oil. There's something deeply rewarding about indulging in a summer salad that's made entirely of wild plants, foraged by your own hand.

The hilly terrain of the Umbrian countryside is best appreciated from the back of a horse. Head out on a guided hack through the wilderness. The wind in your hair, birds wheeling above, wild boar snuffling in the undergrowth. As with everything at Reschio, no expense was spared when setting up their yard. Inspired by the Lipizzaner horses from the Spanish Riding School in Vienna as a boy, the Count set out to recreate the powerful grace of these equines in his own back yard. Travelling to the world-renowned stud farm of Yeguada Candau, just outside Seville, he selected several impressive stud and broodmares to breed the forty graceful and intelligent specimens that now roam the Reschio grounds.

Watching Antonello Radicchi and his wife, Francesca, during one of their weekly dressage performances will leave you inspired.

Whether you take the active road, cycling through the countryside or riding horses up the Umbrian hills, or if you just choose to immerse yourself in the dazzling creation of Count Bolza, a weekend at Castello di Reschio is sure to leave you refreshed and ready to take on the world.

 @reschio

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Success built on sourcing TERRONE Climate change and an environment that is rapidly degrading are forcing us to review our habits, and become more aware of what can be done to minimise our own carbon footprint. But how often do you think about the damage you're causing to the environment when you eat out? You’re looking for a relaxing experience where exceptional food is served. After all, don’t you deserve that after a hard day’s work?

Adrian Hili, chef patron of Terrone, is committed to reducing the distance that food has to travel, spending much of his energy on sourcing ingredients, rather than using complicated cooking methods.

You won’t find any foams or gels in this laid-back restaurant in Birgu; their simple cooking methods allow the ingredients to speak for themselves, and they do really shine.

Everything at Terrone has a relaxed feel. Nothing is too complicated, from the décor to the style of cooking. The menu changes daily, with the sea’s bounty taking centre stage. Their fresh fish comes from line and harpoon fishermen, avoiding commercial fishermen that use damaging trawling methods.

With his first restaurant in Marsaxlokk, Malta’s fishing capital, Adrian had made friends with all the right fishermen. Today they call him as soon as they've caught something, and he purchases the fish before they even get to shore – you don’t get fresher than that!

In an effort to stay more sustainable, they're moving away from purchasing portion-sized fish - as these are still juvenile - and going for large and older fish which can be portioned down.

With herbs grown in large pots on the sunny docks at the restaurant, and vegetables sourced locally, or at most from Italy, nothing comes from very far afield at Terrone. This means you can indulge in a night out with the very best in local cuisine without racking up your carbon footprint.

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FOOD

An eclectic melting pot in the heart of St Julian’s NAAR St Julian’s is the centre of tourist activity on the island. Nowhere are the views quite as spectacular from the Naar Restobar terrace. Just a stone’s throw from the turquoise blue waters, diners are treated to a slice of Malta’s unadulterated beauty – white the sandy beach overlooked by the towering gothic church in Balluta Bay. The menu is a reflection of the clientele that make Naar their choice; young, energetic and beautifully varied, with dishes inspired by the Mediterranean and Asia. The goal is to captivate people from different nationalities living in Malta. Their inclusive ethos doesn’t stop at humans! They also welcome your furry friends.

The concept is similar to the Spanish tapas style – small dishes best suited for sharing, while you enjoy an ice-cold cocktail by the sea. When dining by the water, fresh seafood is the order of the day. Their pan-fried octopus in garlic and lemon has a distinct Mediterranean feel with the addition of dill that adds a unique freshness. Both vegans and vegetarians will not be disappointed with several great options. Their zucchini on bread with hummus and gorgonzola cheese is another Mediterranean-inspired dish that is perfect for those avoiding meat.

A number of other dishes are inspired by various cuisines across Asia. Their Asian-style mussels are a firm favourite, coming back to the menu time and time again. Onion bhajis, rich in spices and deep-fried in a cornflour batter hail from India, while Japan is the source of inspiration for their fried chicken that has been marinated for 24 hours before being perfectly cooked sous vide and finished in the deep fryer.

The best way to start your weekend is a bottomless brunch on the terrace. Served every weekend, this is the ultimate launch into your weekend, or recovery after a late night. With live music and a vibrant atmosphere, Naar Restobar is the ideal spot for gathering with friends throughout the summer season, making the most of the very best St Julian’s has to offer.

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FOOD

A Passion for Flavours RISETTE The fine-dining establishment on the ground floor of Casa Ellul follows the hotel's same ethos in preserving what is traditionally local, whilst adding a refined touch.

Architect Sandro Valentino has put his signature style to the restaurant, preserving the traditional features of the Victorian palazzo whilst adding a modern-chic flair. The black wooden panelling on the walls contrasts with the white marble tabletops, while the golden sofas add a touch of warmth to the small but elegant establishment.

The restaurant has recently reopened under Executive Chef Steve Scicluna. With experience at Michelin-star establishments such as Clove Club in London and Chapter One in Dublin, Steve brings the refined quality which patrons have come to expect at Risette.

With an emphasis on using the freshest produce, Risette's menu changes weekly. The menu combines cultures and methods into dishes which express Steve's passion for flavours.

The menu is bursting with Mediterranean flavours. Perhaps the dish which best stands out is that of red and yellow tomatoes, whipped ġbejna, horseradish, confit garlic and yarrow flowers. The core elements are garnished with an intricate halo of batter. It seems a shame to put your fork into such a stunning creation, but you’ll be rewarded with a burst of flavours.

Patrons can opt for an à la carte option, but an unsurpassed experience lies in the tasting menu, allowing diners to truly sample the skills of Steve and his team. A prawn quenelle with kohlrabi in a frothy sopina sauce, a delicate foie gras ganache on a speculoos biscuit with pears poached in red wine and a slide of toasted brioche, and meagre farci topped with seaweed powder and manzanilla sauce, are just a few examples of what's on offer.

On to the desserts, Pastry Chef David Tanti lays down some wonderful creations. An olive oil sponge topped with lemon mousse and honey cream combines perfectly with a side serving of melon sorbet, and all its ingredients are locally sourced. His Golden Hazelnut will make you feel like that squirrel in Ice Age, when he finally gets hold of his prized hazelnut! A chocolate shell dusted in golden lustre reveals a soft ganache and praline centre, with a salted caramel heart. A truly perfect end to an exquisite meal!

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FOOD

Fresh look for a fresh season GIUSEPPI'S The summer sunshine has moved us outdoors whilst always being on the lookout for restaurants with great views and even better food. Guiseppi’s has been a favourite among tourists and locals alike (though locals in the know will be filling most of the tables.

We’ve always been a firm favourite of the Hampton-esque style deck overlooking the beautiful Salini Bay. But this season, we’re getting a fresh look on the outside terrace, and we can’t wait to spend many an evening sipping cocktails and indulging in Malta’s finest ingredients after they’ve received that unique Diacono treatment.

The menu this summer is something to look forward to. Most dishes on the menu change daily, depending on what’s in season, available on the day and what inspires chef patron, Michael Diacono. One dish that Michael has been unable to take off the menu is a tagliolini with local prawns and fresh summer truffles, so much so, that his last holiday in the Umbrian countryside involved truffle hunting and learning new tricks from the Italian grandmas that make Italian cuisine sought-after the world over.

The menu is a celebration of all things local with a wonderful dish of chargrilled octopus on a bed of carrot puree with salsa verde, blackened by squid ink. Many dishes on Michael’s menu will often feature a hint of the Middle East, with dishes like lamb cutlets and confit tomatoes on a bed baba ganoush, labneh with parsley oil, marrying the Mediterranean with Middle Eastern flavours.

There’s always something unexpected on the menu. This particular dessert of pineapple carpaccio served with homemade mango sorbet has a touch of black pepper sprinkled over the top – so simple, yet adding that extra depth of flavour. Crushed meringue adds texture and fresh berries add a tart element. Topped with mint and dill, this dessert is a perfectly balanced end to your meal.

As the nights get warmer, we can look forward to long summer nights on the deck at one of our favourite haunts.

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ENTERACTIVE PADEL CUP

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LIFESTYLE

Words by Hira Ahmed Photography by Jools Moore

Sun shining, players stretching, the smell of barbecue in the air, the blur of rackets swinging on the courts… it can only mean one thing: the One Day Enteractive Padel Cup! On the last Friday of May there was electricity in the air of the Padel Malta courts in Pembroke as teams from across the iGaming sector came together to battle it out in good-natured competition for the coveted trophy, and for yearlong industry bragging rights.

Padel, a unique racket sport that shares similarities to tennis and squash, has carved out a niche in Europe and is rapidly growing in popularity in Malta, particularly with the expat iGaming community. With an already established presence in Spain, Latin America and even the Middle East, the sport has received more attention in Malta in the last couple of years. New courts are being built across the island, with our Mediterranean weather perfect for playing conditions all year round, give or take the odd rainy day! iGaming retention specialists Enteractive have been a proponent of the sport since 2020, playing a significant role in spreading the game across the island thanks to their numerous Padel-related events and long-running iGaming Padel League.

This year’s one day tournament saw 32 talented players from across the gaming industry go head to head in an exciting standalone tournament all the way from group stages to a nail-biting finale. Competition was fierce and as the day progressed and teams slowly began to be eliminated, we were treated to some

fantastic gameplay. With the cream of iGaming’s Padel community standing poised between serves, rackets at the ready, wiping sweat from their brows, there was all to play for as the day continued.

Meanwhile, as the teams gave it their all on the courts, spectators and guests mingled and enjoyed cold beers and drinks to stay refreshed in the heat.

Amongst attendees reclining on shaded deck chairs and socialising in lively cheerful groups, the ambience was almost festival-like in nature. In attendance were representatives and fans from Kindred, Acroud, Betway, William Hill, SiGMA, Playson, and many more.

“It’s such an enjoyable way to network for the island’s iGaming community, and it’s great to see so many familiar faces returning each time we put on one of these events,” commented Andrew Foster, CBO at Enteractive. “Over the last two years, we’ve seen a significant increase in the quality of the players taking part, but it’s always great to see new teams joining in and falling in love with the game!”

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LIFESTYLE

Taking advantage of perfect barbecue weather, the grill was fired up to keep everyone fueled with a delicious spread of juicy burgers and classic hot dogs, with Janika from Padel Malta at the helm. One of the most popular offerings of the day came in the form of frozen sweet treats - Enteractive’s very own branded ice cream bicycle made its debut, much to the delight of the players and the spectators, adults and children alike! Generous scoops of luxuriously creamy goodness and deliciously crisp cones from Yummy Gelato fueled the players and kept everyone in good spirits in the heat of the competition.

As the afternoon matches concluded, the atmosphere on the courts became more charged and all eyes turned to the two finalists - Gamon Solutions and William Hill. And the spectating crowd were not left unsatisfied with an intensely fought final full of twists and turns. William Hill looked to be outmatched in the second set, but adrenaline kicked in and they fought back in the third set (a long tie break) to a heroic win!

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LIFESTYLE

All in all, the day was a resounding success, and despite William Hill rising to the top to be crowned Enteractive’s One Day Padel Cup champions, everyone who attended scored a day of excitement, entertainment, and meeting with industry friends - both old and new. A new staple in the Maltese sporting events calendar has been established.

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C U LT U R E

SUPPORTING LOCAL

MADE EASY. Words by Maria Eileen Fsadni Photography by Julia Boikova

Karolina Rostkowska is the entrepreneur behind il-lokal, the gift shop located on Old Bakery Street in Valletta. Over three short years, she's brought together over 70 makers, artists and designers, showcasing everything from ceramics to clothing and jewellery to prints, among other things. The underlying theme which ties the varied creators together is that they are all Maltese or Malta-based.

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C U LT U R E

In 2017, Karolina arrived in Malta from Poland, on a six-month exchange programme for budding business owners. But, like other expats from colder countries, she fell in love with Malta’s yearround sun, and three months into her stay, she decided to make the move permanent. Having a creative background herself, she naturally gravitated towards the island’s local design scene where she met like-minded people, such as Ed Dingli and 2point3.

This led Karolina to start a humble Instagram account which she titled il-lokal. Here, she shared images of prints, artwork and any other creative pursuits from a curated selection of local creators.

But it didn't take long for the account to reveal a burgeoning need for an outlet which celebrates all these creators under one roof.

Karolina’s entrepreneurial spirit inspired her to launch an online shop in 2020, which was quickly followed by il-lokal’s first physical shop, less than a year later.

The recent relocation of il-lokal to a larger shop was made possible through a community-supported crowd-funding campaign. It was triggered by the need to address another gap which Karolina saw: the room for collaboration. She now aims to create a platform where one can meet and learn from one another.

The space is shared together with the boutique graphic design studio 2point3, and will further bridge the gap between the wider community and the creator by turning the shop into a hub of creativity. Together with some of Malta’s most experienced makers, Karolina is creating a dynamic programme of workshops, wherein creators get to share their passion and knowledge with anyone interested in building their creative skill set. They will also organise meet-the-artist days, pop-up exhibitions and book launches.

Karolina explains, "the most important pillar of il-lokal is to help local artists get exposure, and hopefully, for them to create a full-time living out of work which they're good at." She believes that while there are some opportunities for artists to apply for government funding, offering independence can further enrich the sector.

Staying true to her mission, Karolina thoughtfully designed the shop with furniture sourced in Malta. The space is brought to life with the bold designs of Malta-based artist and architect Tom Van Malderen’s DRITT collection, made together with the local, familyowned furniture manufacturer.

The ever-evolving branches of il-lokal gave rise to another collaboration with 2point3, the aptly titled Nice Things Market, which further champions the values of supporting small and local enterprises by placing the creators and business-owners at the heart of its mission.

Ultimately, il-lokal, together with its many variations, offers the ideal alternative to buying mass-produced items which have come to define our contemporary shopping experience. In her own words, Karolina says that "supporting local means that you're supporting an individual. The things we stock all come with a story, and it’s incredible to see how much creativity such small islands can spark.

The Maltese craft and design scene is booming right now, and with that level of energy, the inspiration goes far beyond the traditional motifs’.

With Karolina’s keen eye, il-lokal has still maintained its streak of choosing quality items and designers, despite its several iterations and rapid growth. It stands out as a jewel among the run-of-themill gift shops which have flooded the capital city over the years.

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LIFESTYLE

Favourite Things

Guide curated by il-lokal, a community of local designers, artists and independent brands.

Designer Silk Shirt Saz Mifsud An effervescent feast of the pattern, translated to silk by a painter and fashion designer, Saz Mifsud.

These shirts seek no gender. They are for the colouradorers, the vibrant show-stoppers, the spirited, the passionate, the vivacious.

Hand-poured Candle Candle Co. All-natural, pure essential oils sourced from around the globe and soy wax - a simple yet mighty combination to gently calm your senses. These wooden wick candles are consciously mixed and hand-poured at small manufacture in the heart of Gozo.

Limestone Home Objects floating world

Handmade Polymer Clay Jewellery Frankly Bold As bold as it gets! Fun, colourful and playful polymer clay jewellery, designed and hand-crafted by Fran Borg.

These unorthodox and often abstract, wearables seem almost like an extension of Richard England’s iconic architectural work in Malta.

On the island where limestone pretends to grow, Floating World steps in with its first collection of home objects.

Drawing inspiration from the limestone heritage of Malta, the collection explores the use of limestone dust to reimagine the applications of limestone in new and unusual ways, creating functional pieces for the home.

Brick Tree, Limited Edition Print 2point3 The unsustainable construction of new roads and buildings seems to be incessant.

But when are we going to stop the destruction of our environment?

We risk ending up building monuments to remember what once was.

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LIFESTYLE

Leather Bags Fold With their clean lines and precise geometrical cut, Fold belt bags are made from just two fine materials – soft pliable leather and brass hardware that holds the fold together. The belt is engineered to neatly adjust in length, whether you want to wear it around the waist or across the body.

Marble Tabletop Lamp bloc

Restored Maltese Cement Tiles Lazarus Tiles Each Lazarus Tile is a unique, handmade, Maltese tile that has been salvaged from a house where it couldn't be re-used.

While they no longer fulfil their original purpose, Thomas Camilleri, the founder of the project, likes to think of these tiles as though they are enjoying their retirement, not having to bear any weight after generations of doing so in their original homes.

The unused fragments that remain from the process of marble quarrying contain geometries that are at once incidental and intentional. The way light hits every crevice seems to celebrate these incidents and intentions in equal measure.

There is no single orientation for the objects to be considered in, as with each rotation, the light plays all together differently.

Maltese Sheep Milk Soap Sapun ta' Malta x il-lokal

Sustainable Beach Towel Maduma

Handcrafted by a small, family-owned manufacturer in Kalkara, this fragrance-free soap is recommended for all skin types due to the moisturising benefit of its main ingredient - Maltese Sheep Milk.

From plastic to lightweight fiber. This beach towel is made purely out of at least 14 recycled plastic bottles.

Inspired by traditional Maltese floor tile patterns, it is quickdrying, ultra-absorbent, and lightweight. Most importantly, it helps to reduce plastic waste from ending up in the oceans and landfills.

 @il_lokal

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FINDING THE RIGHT LIGHT Words by Nicolà Abela Garrett

If you’ve been flicking through EBM Magazine over the years, you’ve also had the pleasure of digesting the impeccable photography of its very own Editor-in-Chief. Just as she curates the stories and personalities of this publication, so does Julia Boikova supply a significant percentage of the magazine’s imagery. We take a closer look at her process, and what compels this multi-talented individual to press the shutter button.

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PEOPLE

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PEOPLE

This is my third collaboration with the effervescent photographer and editor. Once again, our crafts collide, and my wielded words will merge with her honed visuals. More often than not, her results instruct and inspire the text, but as stand-alones, her photographs tell their own narrative, very much in their own right. Herself immersed in the world of clothing and style, the feel for fashion in her work is palpable. With a degree from the London College of Fashion, Julia’s angles are sharp, the poses she captures are androgynous, and she loves a good old black and white.

But although the elements of the fashion formula are plentiful in her work, Julia will always find the right light for the everyday. “I look for composition! Usually, when I walk past something or someone on the daily and I see a certain composition and how the light falls on it, it makes me freeze and I’d want to capture that. Of course, if the subject is interesting and looks different, it’s always a bonus.”

Her journey with photography goes all the way back to her teens, when her father had shown her how to use an analogue camera when she was seventeen. “I was quite fascinated by the manual process. It’s about finding the right balance, although I was terrible at it up until recently when it came to digital. I somehow couldn’t relate analogue to digital, as this has way more options.”

Julia loves to converse. Our phone calls have never been shorter than an hour, and there hasn’t been a moment where I haven’t been sucked in by her passion. She is a woman who knows exactly what she wants, and I know for a fact that she doesn’t tolerate mediocrity.

Oddly enough, I see all of this translated in her work and how she captures life. I see her sense of style, her energy and how she looks at the world; always in search of something that will make you look.

She’ll take an ordinary, or indeed extraordinary space or object, and magnify it. Her angles want you to take in the enormity of what she’s seeing, and how certain spaces and climates make one feel small.

What is your intention when capturing what's in front of you? I ask.

“It depends on what it is. If it’s food, I want to make it look tempting and tasty. If it’s an interior, it has to look like you want to be there feeling cosy or maybe even intimidated, but nonetheless wanting to experience it.” And people? “If it’s a person, the photo has to look like they’re in front of you, and you have a special connection to them. I want to transmit my own fascination with the subject.”

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PEOPLE

Speaking of capturing people, I turn the subject to the professional selfie, as it were. Having been a model herself, her own features are indeed striking, with eyebrows that could launch an army and a jawline that many are currently paying to have. “I didn’t like photographing myself in the past. It used to be a challenge to come out looking okay.” I raise my own arched eyebrows at this; how could someone so photogenic ever encounter this issue? “You have to find your angles. I don’t take photos of myself often, but I guess it is a study in both ways - how I can look better and how to use light better. It's a fun little exercise.”

Julia will be clicking away at her camera at any opportune moment, and Malta provides her with her favourite natural phenomena – limestone and sea water. “I know quite a lot of photographers don’t like natural light, as it’s hard to control. But I think natural light has such a special magic, especially at the right time of the day. One thing I love about limestone is its lovely reflection and how it creates a light box kind of effect. This goes for anything on the water, as well.”

Although I marvel at her work, and it is undoubtedly what gives EBM its lustrous quality, she feels there’s still a way to go for her.

“Light took me a while to understand, and I can’t say I’ve completely mastered it just yet. I suppose I’ve created some level of excellence in my own head, and I’m always trying very hard to reach it.” If, at this point, her work isn’t mastery, then I’m very curious to see what will come next.

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PEOPLE

 @juliabka_

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ART

WHEN WORDS AREN’T ENOUGH

Photo - Tonio Lombardi

Founder of Inka Workshop, Daphne Bugeja immortalises architectural landmarks in her simple line drawings stimulating the visual mind and creating connections to the real world. Her sketches are particularly relevant in today’s climate of overdevelopment, forcing viewers to look beyond development and beyond greed. The intense detail in every piece allows the viewer to appreciate the grandeur of architectural pieces from the past whilst creating awareness to preserve and conserve our heritage.

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ART

Daphne completed a degree in architecture from The University of Malta in 2013 and furthered her studies at Politechnico di Milano in Italy, sparking her inspiration to draw pieces of architectural value, where she settled into an artistic niche. Studying architecture helped Daphne to develop free hand sketching. “Through a lightweight effect, created using free hand line drawings, I aim to better understand the complexity of architecture, and paradoxically break it down into simple lines and shapes,” she said.

For Daphne, sketching was always an essential medium to use when words weren’t enough, invoking the message that architectural treasures of the past need to be preserved as an expression of our own cultural heritage. The two-dimensional sketches examine urban cityscapes she's visited both locally and abroad, allowing viewers a glimpse into an unreal world, forcing them to stop for a moment and break away from the common momentum. “Typically, architects and designers use two-dimensional images to communicate their concepts to clients and builders before creating their masterpieces.

Breaking down architecture into simple geometry, using one simple medium (ink) and contrasting colours (black and white), illustrating some architectural masterpieces leaving a deeply felt intimacy with the skylines of the places I draw.”

Though her artworks focus on architectural structures overseas as well as locally, it is the Maltese landmarks that are closest to her heart. Rich in cultural heritage, she hopes her drawings will shine a light on the conservation of architectural treasures, preserving them for future generations. When words escape her, she finds that the best way to express her message is through ink. “We can never fully appreciate the grandeur of our architecture until we draw it!”

 @inka.workshop

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ABOUT ED DINGLI Pablo Picasso was asked to define what being an artist means. His response was “to be a human being, constantly aware of heart breaking, passionate, or delightful things that happen in the world, shaping themselves completely in their image.” This is how I see myself, a sponge of sorts in the human flesh.

But then, aren’t we all? Observing, absorbing, reacting, processing, expressing, reflecting. Drawing and illustrating are my weapons of expression. My tools for crafting my own language of symbols and allusions that aim to capture (or challenge) both the intellect and the eye.

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ART

Having grown up in Malta, I eventually moved to the UK to continue my studies, which culminated in a thesis on ethical and sustainable design. Around three years ago, I left my full-time role in London to focus fully on developing my style as an illustrator. I was beginning to feel claustrophobic within the limits of service of graphic design, and was keen to explore illustration as a viable career.

Knowing I could only do this by diving deep into honing my craft, I spent a few years roaming around, volunteering on eco-projects, first in the UK, then in Gozo, and now in Portugal. I strove to find a balance between doing physical outdoor work during the day, and working relentlessly on my illustration in the afternoons and evenings. The aim was to spend time in nature, learn new skills and live without many expenses, therefore allowing me to plunge into developing my craft without the pressure of earning. I felt this yearning to develop my ‘style’, to find my voice. Eventually, I learned that like with most other crafts, there are no shortcuts, and this doesn’t happen overnight. Your style is actually a result of endless hours spent experimenting with different forms of media. And it’s not just about representation, but a trip into your mind. It’s always a work in progress, but that’s actually the beauty of it. It’s always about the journey, isn’t it?

 @eddingles

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C U LT U R E

The power of words and stories

How literature has helped me to understand myself, and how i communicate

As a practitioner in polarity therapy and integrative Craniosacral unwinding, Fiona Camilleri is very much au fait with the healing power of language. Within her work, the careful use of words, storytelling and the individual’s own vocabulary is explored, allowing her clients to better process obstacles such as physical and emotional trauma.

Fiona’s methodology helps the individual develop an awareness of how they relate to stories which have been embodied in them over the years. She asks the client how they relate to the characters and situations within the stories, and how they have the potential to change the narrative of their lives for a healthier trajectory.

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Fiona’s semantic work goes in tandem with her literary resources, both on a personal and professional level. An avid reader herself, she seeks literature that is primarily focused on instructing the healing process, rather than amplifying the reader’s shortcomings. Drawing from the extensive bookshelves pertaining to spiritual practice, she’s compiled for us a few of her own bibliography of works, all of which she feels have helped her become resourced

C U LT U R E

Eastern Body, Western Mind - Anodea Judith This book delivers a digestible western approach to the Eastern chakra system.

Through the overarching references to somatic therapy, Jungian psychology, childhood developmental theory and metaphysics, Eastern Body, Western Mind is a pragmatic guide to healing energy imbalances, whilst taking control of your mental and physical health. Judith focuses each chapter on a single chakra, starting with a description of its characteristics and identity issues. She examines each chakra’s developmental patterns, its traumas and abuses, and how to keep each one in balance.

The Four Agreements - Don Miguel Ruiz A thin volume of timeless wisdom, this book has travelled with Fiona for many years. She makes sure she dips back into it every once a while, in order to remind herself not to fall into patterns of self-limiting beliefs. Ruiz speaks of the power of words, both spoken and in thought. He advises to be “impeccable with our word”, especially to ourselves. How often do we catch ourselves demeaning ourselves, even out loud? Ruiz also suggests that we don’t take things too personally, and aptly points out the implications of doing so.

Rhythms of Change - Mary Saunders Mary Saunders is an acupuncturist, clinician and educator who trained in mediation coactive coaching and Hakomi somatic therapy.

In Rhythms of Change, she combines her knowledge of Eastern medicine, psychology and spiritual practice to deliver chapters on holistic solutions to better living. The chapters start with each of the chakra phases, the time of year and the organs involved. Saunders also gives dietary and behavioural guidance to help support us in our healing. It is a simple and hands-on guide that is packed with practical advice and insights.

Grace Unfolding - Greg Johanson & Ron Kurtz There is a quiet calmness in the way Grace Unfolding is written. Based on the principles of Lao Tzu’s classic Tao-te Ching, it addresses the meaning of non-violence and non-doing.

Johanson and Kurtz touch base on spiritually essential basics such as the use of the body in therapy, the introduction of mindfulness, the nature of transformation and growth, the concept of the inner child, and the interrelatedness of all things. The book places “ancient tools in the hands of new generations of those who seek psychological balance and integration of mind, body and spirit.” Grace Unfolding is a joy, like breathing mountain air.

Breath: the new science of a Lost Art - James Nestor James Nestor is in search of the optimal breathing technique, and Fiona has listened to this book on Audible three times so far.

He gives a concise history of this branch of science, researching all kinds of breathing techniques and how they’ve been used in healing throughout the ages. He experiments on himself to get a more informed idea on how breathing can help, as well as hinder us.

When the Body Says No - Gabor Maté As one of the contemporary leaders in trauma therapy, Gabor Maté has a special interest in childhood development and trauma. When The Body Says No illustrates how stress can be a cause of most chronic diseases. There are poignant and compelling stories from many of his patients, as well as relevant scientific information.

This list, however, does come with a warning. Fiona cautions us not to get swept up by the current of vast self-help books on offer.

It’s very easy to get lured in by the habit of wanting the ‘new shiny thing’, which can impede the very thing that this genre is promoting.

Remember to be, to sit and listen to yourself, above all else.

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C U LT U R E

CLASSICAL MUSIC

Frederick the Great plays flute in his summer palace Sanssouci, with Franz Benda playing violin, Carl Philipp Emanuel Bach accompanying on keyboard, and unidentified string players; painting by Adolph Menzel (1850–52)

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C U LT U R E

THE SCIENCE BEHIND THE TUNE Words by Michele Tufigno

The human condition is necessarily defined by change.

Fashion, love, tax rates, the weather: we live in a constant state of flux. Such is the unpredictability of life that we cling to that which seems eternal, which sparks joy or reassurance by its mere being. The Queen, Cher, the fact that plants will bloom in spring. And yet, one feature of Western culture has remained quietly constant, omnipresent, for twelve solid centuries. Classical music: bane of my childhood, respite of my mid-thirties. Be it a car advert, a concert or a hotel lift, classical music endures, largely impervious to changing tastes. We may no longer wear powdered wigs, but the notes and melodies which floated through 18th century enfilades still bring us pleasure, relaxation, even increased IQ if some studies are to be believed.

The ‘Mozart Effect’, as it is often called, has been a source of fascination for close to three decades. In 1993, a team of researchers tested the effects of listening to Mozart upon willing, healthy adult participants. The results were remarkable: in a mere 10 minutes, researchers noted an IQ increase of 8 to 10 points in spatial reasoning skills.

While temporary, this impressive enhancement inevitably raised eyebrows. Can classical music, a human artistic expression created within the context of a very specific era and culture, be so universally beneficial? The evidence seems to say so. Countless studies, on rats and humans, confirm the intelligence boosting effects of listening to and playing classical music, inspiring anxious mothersto-be worldwide to play Mozart to their unborn children in the hopes of birthing yet another genius. Whether it works remains to be seen (my nephew is only 4), but general consensus is that Mozart’s, and some of Bach’s, works profoundly affect human reasoning skills.

Less scientifically acclaimed, but equally surprising are claims that music and intention can alter the molecular structure of water. A controversial 2003 study by Masaru Emoto, admittedly a healer and pseudo-scientist rather than a molecular physicist, revealed that positive intentions could affect the internal structure of water drops, resulting in more beautiful freezing patterns.

Published in his New York Times Bestseller ‘The Hidden Messages in Water’, these findings would raise the scepticism of the scientific community, until being successfully replicated in numerous control experiments by qualified researchers in different corners of the globe.

Intriguingly, Emoto’s studies also tested the effect of different frequencies and genres of music on water molecules, to fascinating results. Emoto noticed that classical music, ranging from Vivaldi’s ‘Four Seasons’ to Debussy’s ‘La Mer’, produced complex, geometric crystallisation structures deemed to be aesthetically ‘beautiful’ by a panel of judges, in contrast to the irregular, clouded crystals created by exposure to heavy metal music. Emoto would go on to extend this theory to the human body, known for being largely composed of water. In simple terms, if classical music and good intentions can change the structure of simple drops of water, what might their effects be on the human person? While his claims remain widely disputed, classical music has been proven to increase dopamine through its calming effects, in practice inhibiting the release of stress hormones, lowering blood pressure and decreasing cortisol levels.

But aside from its physiological benefits, classical music possesses one quality which is uniquely beneficial to the human person: the ability to rouse emotion. Like all true art, classical music remains one of the highest expressions of human creativity and artistic expression, defining our collective and private experiences. ‘Claire de Lune’, ‘O mio Babbino caro’, the theme to ‘Gone with the Wind’: classical music has provided the soundtrack to our films and lives since its very first inception, accompanying prayer, heartbreak and excitement across generations and national boundaries. Whether it can rewire our brains or beautify our bodies might remain debatable; what it certainly does is make us feel, give us pleasure in its beauty and stimulate our imagination, remaining current, relatable and absolutely magical.

Remember Trip-Hop? Me neither.

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H E A LT H

NAME YOUR MONKEY

Dealing with procrastination Words by Rachel Zammit Cutajar

I can do it tomorrow. It’s not that urgent. I’m going to be terrible at it. I don’t think I can do it. What do you tell yourself when you’re putting something off for tomorrow? Procrastination is something that affects everyone. But is it a question of laziness, or is it something more manageable? Cognitive Behavioural Coach, Jonathan Shaw, has in the past has helped people deal with procrastination among productivity killers.

Researchers suggest that procrastination can be particularly pronounced among students. A 2007 meta-analysis published in the Psychological Bulletin found that a whopping 80% to 95% of college students procrastinated on a regular basis. Anyone who has completed a university degree has experienced some

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form of extreme procrastination, pulling an all-nighter, or two, close to the dissertation deadline. Whether they had six months to write it, or just three, the bulk of the work seems to occur pretty much around the deadline. Life doesn’t seem to improve much after that, with much work being put off until deadlines loom.

H E A LT H

Procrastination isn’t a unique character flaw or a mysterious curse on your ability to manage time, but a way of coping with challenging emotions and negative moods induced by certain tasks — boredom, anxiety, insecurity, frustration, resentment, self-doubt and beyond.

25% of adults admit to chronic procrastination being a defining characteristic of their personality.

Jonathan Shaw, CEO of local supermarket group Wellbee’s, is trained in Cognitive Behavioural Coaching. Defined as a corporate and personal coaching technique used to enable those restricted by emotional or psychological barriers to reach their goals, Jonathan was immediately drawn into this approach when he read an article about it, and realised that this was something he could benefit from.

Rather than finding a practitioner, he decided to get qualified with the International Association of Cognitive Behaviour in London, and coached others to deal with similar situations.

According to a data collection website, in the workplace, 80% of employees earn a salary, while 76% of entrepreneurs spend one to four hours procrastinating on any given day. Procrastinating for 3 hours per day costs businesses €15,000 annually for a €40,000 salaried worker.

“The way we think determines the way we feel, act and behave.

You need to first understand the way you're processing things before you can address the situation itself. You need to identify thinking pitfalls, and discover the disturbances that are holding you back, before tackling the issues at hand.”

“It’s not a question of discovering what needs to be done. People know what they need to do. What they need to process is what is holding them back from doing it. During a coaching session, it's the coachee that comes up with the solutions to the problem. As a coach, I will never suggest a solution, but guide the coachee towards coming up with options, and then choosing the one with the optimal outcome. There is no one-size-fits-all with cognitive behavioural coaching. What works for one person won’t necessarily work for someone else. This is a technique that CEOs can also use in leading their management teams.”

Between the ages of eight and ten, humans develop the skill to self-talk - that inner voice that combines conscious thoughts with inbuilt beliefs and biases to create an internal monologue throughout the day. Jonathan says that we confuse this self-talk with thinking. However, the things we create in our head are not always real. “How often do you worry about something that never materialises? For example, if you're giving a presentation and see people looking at their phone, your inner voice might tell you that the presentation is boring, but what if the're texting a friend to say how incredible this presentation is?”

The particular nature of our aversion depends on the given task or situation. It may be due to something inherently unpleasant about the task itself — having to clean a dirty bathroom or organising a long, boring spreadsheet. But it might also result from deeper feelings related to the task, such as selfdoubt, low self-esteem, anxiety, or insecurity. Staring at a blank document, you might be thinking, 'I'm not smart enough to write this. Even if I am, what will people think of it? Writing is so hard. What if I do a bad job?

Jonathan compares this voice to a monkey. “Everyone has their own monkey. Over the years the monkey grows and learns from experience. He’s not always the same; sometimes he’s aggressive, sometimes he’s calm; sometimes he’s helpful, encouraging you at the start of a race, for example. But the monkey can also derail you, telling you things that aren’t real… you’re not good enough, you don’t have enough time to finish this project, you can do this tomorrow, it’s not that urgent.”

Jonathan advocates that the best way to tame the monkey is to first give it a name and then start to question the things the monkey says. “There are three questions you should ask when the monkey strikes. What’s the proof? Is it logical? Is this thinking helping me? This will allow you to make sense of the situation and decide whether the things that are worrying you are real or just something created in your head.”

Then the magic question is, what is the worst-case scenario?

Cognitive Behavioural Coaching is not about positive thinking.

There are plenty of real-life situations where positive thinking can be detrimental. A freelance worker may be worried about not having enough clients. Adopting a passive positive attitude where one assumes that everything will eventually work itself out may not result in the effort required to secure more paying clients. Cognitive Behavioural Coaching teaches you to worry effectively, and to come up with options that will provide an acceptable outcome.

Though developing a healthy relationship with your monkey may be the beginning to battling procrastination, it's not the only tool.

Jonathan hails structure and planning as his biggest weapon.

“I spend the first 10 minutes of the day writing things down. I developed my own notepad with a number of lists – priorities for the day, meetings, calls that need to be made, reminders and a To Do list are all on one page so that everything seems manageable.

If things get messy as the day goes by, I start over – a fresh page gives me a fresh outlook.”

“Blocking off space to get a job done is also important. Meetings can be a waste of time, resulting in a day where you seem to have got nothing done. So, block off days with no meetings in order to work on the things that are important. Time the meetings you need to take according to your own energy levels. If you work well in the mornings and experience a bit of a slump in the afternoon, be sure to schedule the things that need most attention in the morning and save the afternoons for less intense work or meetings that may not turn out to be productive.”

While these simple structures may help a person become more productive and waste less time, a one-glove-fits-all approach simply does not work. A variety of different methods may have to be tried before one that works comes your way. While personalised coaching is the way to go if your budget allows for it, there are plenty of free resources online that will help you organise your thoughts and activities throughout the day.

Procrastination can have debilitating effects on a person’s mental health, social, professional, and financial well-being. Start today by giving your monkey a name and making friends with him. Start to tame the beast inside your head.

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BUSINESS

COOKING WITH FIRE

by Mattia Busuttil

Mattia Busuttil is usually known for his work in the igaming sector as Head of Rest of World at PressEnter Group, but when he’s not in the office, you can find him tucked away in a townhouse in Sliema, utilising every ounce of outside space for his cooking and growing his own produce.

Mattia is a self-taught home chef, with his passion and love lying in cooking with fire. Mattia cooks with fire not only for the immersive flavours smoke bestows upon the carefully chosen ingredients, but to also bring his family and friends together with the oldest cooking technique in the world. Fire.

“Asado means the social gathering of friends and family around food; it literally brings you back to the simple reality of enjoying good food and good company.“ Although it may seem complicated, when you’re in good company, the hours spent tending to smoke and flame to create the perfect balance of flavours just simply pass by…

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Alongside his professional life, Mattia enjoys the sourcing of local produce, turning his homegrown vegetables and herbs into all sorts of concoctions, pickles, roasts, infusions and more.

You can’t help but feel welcomed by Mattia when he's cooking on the Asado; there’s free flowing wine, the smell of food slowly smoking and cooking over an open flame, and always a garden full of hungry friends and family.

Mattia is a busy professional with hands in many pies, working in the iGaming industry, music events and marketing consultancy. But most of all, he is a selftaught, Asado loving, local producepromoting home cook. We hope you enjoy what he cooked up for us a few weeks ago…

FOOD

The Fire This is the most crucial part of the process… All you need is some wood and charcoal.

Personally, I also use hard woods such as Oak, Cherry and Maple to mix in different flavours.

METHOD Start your fire. Make a stack of dry wood sitting on top of a heap of lump charcoal.

When the flames and smoke of your initial fire have relented, you'll have a pile of smouldering charcoal to the left of your grill, from which you rake across glowing embers to sit under the right.

Keep the hottest coals aside to avoid fat dripping and flares of smoke, which spoil the flavour of the meat. Flank, T-Bone and Skirt are three other flavoursome cuts, which respond beautifully to asado cooking.

It’s impossible to overcook beef in Argentina, as the locals like it medium to well done. If the meat is good, they say, this is the best way to cook it: low and slow.

Starters: Sausage Platter: Selection of your favourite Sausages Serves 8

INGREDIENTS - Maltese Sausage - Italian Sausage - Classic Pork Sausage

METHOD Hang the sausages on the Asado using a hook, if the sausages are not tied together, tie them neatly using some string.

It's important to wet the string before cooking to protect it from the heat.

Cook the sausages for the duration of the cook.

Charred Grilled Halloumi Serves 8

INGREDIENTS

METHOD

-

Drain the Halloumi and dry using a paper towel.

2 packets of halloumi olive oil rock salt chilli powder

Slice the Halloumi in to strips around 2cm thick Drizzle with olive oil, season with some salt and lightly sprinkle some chilli powder.

Place on the grill and turn gently to char all sides of the halloumi. Make sure to do this towards the end of the cook.

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FOOD

Mains: T- Bone: Salt Only Serves 8

INGREDIENTS - High quality Beef T-Bone - Flaked Rock Salt

METHOD Dry the meat using a paper towel.

Salt heavily, make sure to add extra salt across the high fat areas to help draw out any moisture.

Hang close to the bone for support and let the fire and smoke do its work

Pork Belly: Dry Rub Serves 8

INGREDIENTS - Local Pork Belly - Kansas Dry Rub

METHOD Dry the pork using a paper towel.

Score the top side of the belly fat.

Next, heavily coat the pork belly using the Kansas Dry Rub. Hang the pork belly at either side of the strip to provide an even cook.

Pork Ribs: Dry Rub Serves 8

INGREDIENTS - Baby Back Ribs - Kansas Dry Rub

METHOD Dry the ribs using a paper towel, then remove the membrane from the back side of the ribs.

Use a blunt knife and run it down one of the bones to get under the membrane. Next, lift the knife to start peeling the membrane off. Once you get a good enough grip, you can just peel the membrane off using your hand.

Finally, heavily coat the pork belly using the Kansas Dry Rub. Hook and hang in the middle of the rack with the meat's heavy end closest to the fire.

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FOOD

Kansas Dry Rub Serves 8

INGREDIENTS

METHOD

-

Prepare all ingredients by using a measuring cup and measuring spoon.

1/2 cup brown sugar 1/2 cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chilli powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne pepper

Mix all the ingredients together in a jar. I personally recommend using an empty herb tub as they are less messy and easier to sprinkle the meats with.

Either use immediately or transfer to an airtight container. The rub can be stored for up to six months in a cool, dark place.

Whole Seabass Smoked on a bed of lemons Serves 8

INGREDIENTS -

Local Seabass olive oil 4 large lemons lemon salt

METHOD Clean, descale and wash the fish.

Dry the fish using a paper towel.

Next, oil the fish both inside and out, and lightly season using lemon salt.

Chop some large fresh lemons to be used as the bed for the fish while cooking.

Prepare the bed of lemons on the BBQ. Try to stack a number of lemons across one another to protect the fish during cooking.

Place the seabass on top of the lemons and cook to the side of the asado on the grill.

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FOOD

Sides: Charred Bell Peppers Serves 8

INGREDIENTS - 6 bell peppers (Pick a colour of your choice, the more colourful the better), - lemon rock salt (normal is fine) - olive oil

METHOD Place 6 large bell peppers on the Asado and cool low & slow for the duration of the cook. Important to rotate the squash every 5 to 10mins. Cook the peppers to the desired softness.

Once cooked, slice down the middle, remove the stem and seeds. Then drizzle some olive oil and season with lemon rock salt.

Low & Slow Butternut Squash Mash

BBQ Potatoes Serves 8

Serves 8

INGREDIENTS -

1 large butternut squash salt pepper olive oil

INGREDIENTS -

1kg of new potatoes rock salt (normal is fine) olive oil dried thyme rosemary leaves

METHOD

METHOD

Place one large Butternut squash on the Asado and cool low & slow for the duration of the cook.

It's important to rotate the squash every 15 to 20mins.

Wash and clean the potatoes.

Once cooked, slice down the middle and season with lemon rock salt, then lightly drizzle some olive oil.

Chop the potatoes in half and place in the skillet.

Drizzle 3 tablespoons of olive oil over the potatoes, season with rock salt and dried thyme and rosemary.

Toss and mix well.

Place the skillets on the BBQ 90 mins before the end of the cook.

It's important to keep tossing the potatoes every 30 mins to ensure all the potatoes are cooked properly.

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FOOD

Vegan Summer Salad METHOD

Serves 8

INGREDIENTS -

65 g / ½ cup walnuts 12 asparagus spears salt, pepper, chilli flakes (if desired) 50 g / 2.65 oz mixed salad (I used lots of rocket, some red leaf and spinach) 36 cm / 14'' celery ribs, sliced thinly 1 cup (1 x 400 g / 14 oz can drained) cooked chickpeas 10 slow-roast tomatoes, chopped small 30 ml / 2 tbsp extra virgin olive oil, plus more for grilling 30-45 ml / 2-3 tbsp quality balsamic vinegar, depending how tangy you like it 1 small garlic clove, finely grated sea salt and black pepper, to taste

Heat up a griddle on a low-medium heat (you can also do them on a BBQ). Snap wooden ends off (and discard) the asparagus spears, and place them on a large, flat plate. Drizzle with 1 tsp of olive oil. Roll the spears in the oil to coat.

Once the griddle pan is ready, place oiled asparagus spears on it (make sure they do not overlap). Allow them to char for about 3-4 minutes on one side, then gently roll to the other side. They should be cooked but still retain a bit of a pleasant crunch.

Place all the dressing ingredients in a jar you have a lid for.

Adjust the amount of balsamic vinegar to your taste and also be mindful of the fact that some brands have a more intense flavour than others. Put the lid on and shake the jar really well for the dressing to emulsify well. Adjust seasoning to taste.

Place all of the salad ingredients (apart from walnuts) in a large salad bowl. Mix really well. Dress the salad just before serving (no one likes wilted salad leaves!) and sprinkle generously with toasted walnuts for an extra crunch.

Dessert: Smoked Pineapple with Vanilla Ice-cream, Biscuit Crumbs topped with fresh mint.

Serves 8

INGREDIENTS -

1 large pineapple vanilla ice-cream digestive biscuits fresh mint

METHOD Place one large Pineapple on the Asado and cool low & slow for the duration of the cook. It's important to rotate the pineapple every 20 mins. Don’t be alarmed if the outside burns: what's important is inside!

Once the pineapple is cooked, use a knife to peel the pineapple and cut into slices, then dice each slice into small cubes and set aside ready to be served.

Crush some digestive biscuits on a plastic bag or kitchen towel.

When serving, place 2 tablespoons of crushed biscuits at the bottom of the bowl, and place 3 tablespoons of diced smoked pineapple on the biscuits. Next, top the pineapple with 2 scoops of vanilla ice-cream and top with two fresh mint leaves.

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A TASTE OF BALEARIC COURSES

T R AV E L

Words by Rachel Zammit Cutajar

Many people in the iGaming industry will find themselves in beautiful Mallorca at some point or another. Not only is the largest of the Balearic Islands an iGaming hub, but it aolso ffers Mediterranean quality of life that is second to none. Incredible sunsets, noteworthy gastronomy, stunning beaches and coves, picturesque towns and breath-taking views add to Mallorca’s magic. It's also the go-to for golfing holidays in the Balearic Islands with 22 golf courses known for their quality service and superb views located on the island.

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T R AV E L

CLUB DE GOLF ALCANADA Nestled in the northern part of the Mallorca, Club de Golf Alcanada has received many accolades from well-known international golf magazines and golf guides, naming it one of the finest courses, not only in Spain, but the whole of Europe.

Perhaps the most spectacular aspect of the course are the stunning views from almost every hole out over Alcúdia Bay, where one can see the small island with its lighthouse, just off the shore. Alcanada Island is where the club takes its name, and the lighthouse is incorporated into their logo. Apart from the splendid sea view, players are surrounded by pine and olive groves throughout their round, lending a true Mediterranean feel as they move from hole to hole, practising their swing.

The 18-hole course, par 72, designed by renowned architect Robert Trent Jones Junior, stretches over 6,499m, and is accessible on foot or by buggy. The young course is a championship layout, scheduled to host the season-ending Rolex Challenge Tour in

November this year. 58 bunkers placed around the greens and fairways, difficult greens with hidden breaks, and demanding, but satisfying, tee shots, make this one of the best-loved golf courses by experienced golfers visiting Mallorca. But fear not if your handicap is not approaching anywhere near professional; the course has proved to be suitable for beginner and intermediate players too.

A pro shop housed inside the hundred-year-old building and an academy run by Head Professional Joan González CamareroNuñez, mean that anyone is welcome to take up the sport in this spectacular setting.

When the day is done and you have conquered the course, Club de Golf Alcanada still has plenty to offer. The restaurant, on the dazzling terrace, offers the finest in local and international cuisine.

Every round of golf should end with an opportunity to review your scorecard over drinks, and reminisce about what happened on the course that day.

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T R AV E L

SON GUAL GOLF Situated just 15 minutes from the airport, Son Gual Golf is the perfect place to start or finish a trip to Mallorca. This private, familyrun members’ club, owned by golf-mad double-glazing magnate Adam Pamer, welcomes guests with typical Mallorcan warmth.

The first course that appeared on the Mallorcan golf scene, it came about as a result of Pamer’s frustration with the poor golfing conditions on the island. Since it opened, it has enjoyed unparalleled success in the Spanish rankings.

Architect Thomas Himmel and his creative crew took what started out as a predominantly flat and featureless, agricultural property, and transformed it into the imaginative, sweeping golf course it is today. They've raised the bar sufficiently for Son Gual to be considered a likely future venue for the Mallorcan Classic, a regular European Tour event that is usually held at the Pula Golf Resort. Surrounded by acres of wildflowers, 800 mature olive trees, expansive bunkering, acres of water, including a waterfall, and an on-course vineyard, this pristine golf course begs to be seen.

Son Gual is a challenging test, especially when the Mediterranean breeze blows. Numerous holes, including 7, 14 and 15 will stick in the memory, but none more so than the closing hole, which is a serious contender for Europe’s best par five and Spain’s most dramatic 18th.

Their golfing academy and pro-shop will make golfers of any level feel welcome. The terrace, overlooking the golf course, is a gem, serving local delicacies including Mollorquin fish specialities and a wide range of traditional meat dishes, made with high-quality, fresh ingredients from local suppliers.

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T R AV E L

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T R AV E L

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T R AV E L

PULA GOLF RESORT A trip to Pula Golf Resort is like travelling back in time – but holding on to all the modern comforts and conveniences! The old manor house that houses today’s hotel and country club dates back to 1581, offering guests an authentic corner of the Mediterranean.

The 18-hole golf course is known to be very demanding, but there are unique spa facilities to relax after the round. Though founded in 1995, the course was renovated by José María Olazábal, between 2004 and 2006 to meet the demands of the international and professional golfer. Spread over 6,246m, par 72, 14 of the 18 holes give view to the green from the tee and the remaining four from the second stroke. This golf club offers a broad calendar of amateur tournaments as well as important professional events like the PGA European Tour Championships, Mallorca.

After a day of golf, guests can relax and recover by the magnificent outdoor swimming pool and sauna as well as make use of their massage service. Their restaurant S’era Pula Restaurant, supplied by their 6,000m2 orchard, offers a taste of Mediterranean cuisine and overlooks the stunning golf course.

Pula Resort’s location, in Son Servera, offers guests a break from the course during their stay. In close proximity to the stunning Drach Caves, one of the island’s top tourist attractions, extending 1,200m in length and 25m in depth, and the well-known Miquel Gelabert Winery, guests are spoilt for choice.

Whether you find yourself on a business trip to Mallorca, considering moving to the island, or just fancy a round of golf, grab those clubs, hop on a plane, and enjoy some of the Mediterranean’s finest courses.

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