EBM Magazine #14

N° 14 / SUMMER 2020

BUSINESS & LIFESTYLE

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

Tel: +356 21242938 80, South Street, Valletta

Mizzi Estates Limited, Mizzi Organisation Corporate Office, Testaferrata Street, Ta’ Xbiex, XBX 1407, Malta l Tel No: +356 2596 9556 pangeamalta@mizzi.com.mt 6 - EBM MAGAZINE - No 14 www.pangeamalta.com

EDITOR'S LETTER

This issue was a rather special one to work on. We all had our battles to fight during this second lockdown, and I believe that, during the last summer, none of us had predicted this would last so long. In the light of this, I want to highlight that no one should think they were alone in this. Yes, we featured our usual business and lifestyle pieces, but we also endeavoured to address the many changes and upheavals that so many of us were experiencing, whether it was adapting to a new style of work or the stress of dealing with COVID itself and/or its aftermath. What we aimed for, and what we have achieved, I believe, is that everyone can, in some way, find inspiration from what they read in this issue of EBM Magazine.

EBM Magazine EBM No 14 / SUMMER 2021

I am super excited to share with you, in the following pages, some of the most inspiring people and their companies. They’ve talked to us about their personal and professional experiences, and how they’ve embraced situations and found opportunities to make things work, rather than feel discouraged.

On a more positive note, we can now all enjoy the hot weather that this beautiful island has to offer, and consume the fruits it gives us. This of course goes to all beautiful places where wining and dining is central. We’ve featured some great places that will tickle your taste buds and please your eyes with the most beautiful surroundings. I’d also like to highlight our rather hedonistic feature on the joys of champagne; I’m sure it’ll make you thirsty for more.

One other aspect that we’ve sorely missed over this isolated period is the luxury market.

But not to fear; we’ve got you covered. Edwards Lowell’s new comforting online shopping experience is something else, and you can read all about it here.

Our travel pages might inspire you to venture away from the rock whilst staying grounded in Europe. We’ve explored other shades of blue, beige and green beyond our shores on your behalf.

Whether you’re just having a quick flick-through or an in-depth search into our pages, I’m certain you’ll find food for thought with what we’ve compiled for this issue. I would like to wish everyone a good happy summer, one that is care - and hopefully, eventually, face maskfree!

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

How it all started

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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.

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Visit www.ebmmagazine.com Enter your details & hit subscribe Enjoy reading all our stories

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

Pierre Lindh

Managing Director, Ambassadör Events

Martin Pettersson Head of Sales, Ambassadör Events

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Editor, EBM Magazine

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CONTENTS 10 20

Seizing Opportunities In LiveDealer Games

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Restaurants reviews

One touch tells you all their secrets

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Floating around the ionian

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A different shade of blue

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Learn to Cook like a Local

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Sculpting a post-Covid life

Why are we even talking about female empowerment?

Rhi Burns gives her take on the endeavours of equality

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The death of the nine-to-five Rachel Zammit Cutajar explores the rediscovery of work-life balance

How to increase diversity and inclusion in the workplace Alain Gavand on the benefits of a socially eclectic workforce

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Finding an opportunity in every crisis Rachel Zammit Cutajar sits down with the captains of Bortex

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The future of post-Covid office spaces Michael Lansky Pederson and Kris Jes Petersen discuss their new visions

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Under the mediterranean sun

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Can you recreate the luxury experience online?

Malta welcomes Spanish architectural firm Lecoc

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Post-Covid culinary destinations

Rachel Zammit Cutajar explores Grecian territory

On the azure hues of Croatia

Pippa Mattei’s Maltese flavours

Amelia Saint George on artistic expression in the time of Corona

Garden dinners for long summer evenings Rachel Zammit Cutajar’s selection of al fresco dishes

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Post-Covid anxiety Robyn Pratt on how to cope with the return of normality

Bubbling Away: the cynical world of contemporary art investment The whimsical and capricious nature of Contemporary Art by Michele Tufigno

Edwards Lowell on their virtual transition

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Escape into the sparkling world of champagne Somm Escape tell us more about their educational approach to appreciating champagne No 14 - EBM MAGAZINE - 9

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C O V E R S T O RY

SEIZING OPPORTUNITIES IN LIVE-DEALER GAMES Words by Rachel Zammit Cutajar

Adjusting to the market changes brought on by the coronavirus pandemic has been a challenge for everyone. Nonetheless, the iGaming industry has weathered this crisis better than most. With a small and flexible team, OneTouch was able to seize on certain opportunities, rendering them the first providers of live casino games specifically made for mobile devices.

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www.enteractive.com

Madis Raus, Ragnar Toompere, Petra Maria Poola, Maxim Dorofeev, Olli Castleman

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C O V E R S T O RY

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A typical working week of 40 hours means you spend more time with your colleagues than with your family. While you cannot choose your family members, you can certainly choose the team you end up working with.

With only 41% of people reportedly being happy at work, and companies with satisfied employees outperforming the competition by 20%, the art of happiness at the workplace is big business. At OneTouch, the senior team consisting of Ragnar Toompere, Managing Director, Ollie Castleman, Head of Integration, Maxim Dorofeev, CTO, Madis Raus, Head of Product and Petra Maria Poola, Head of Business Development, consider themselves to be more like a family, and have attributed some of their success to these close relationships.

As I’m introduced to the team, we begin to talk about roles within the company, and almost everyone in the team struggles to attach a job title to themselves. “We’ve always had a very fluid team and we don’t give much importance to labels, so while we each have very specialised responsibilities, we don’t really tend to stick to a pre-determined job title,” Ollie said.

The Coronavirus pandemic has affected the way we live and work. However, for the OneTouch team, the most upsetting part of the lockdowns was missing out on Doughnut Fridays. “We were already quite a fragmented team with people in Malta, Tallinn, Spain and Manila, so we were already quite used to working remotely – around 50% of our set up was remote before Covid hit,” Maxim said. He admits to being the one who misses Doughnut Fridays the most! “And as part of the core team, we still came into the office quite a lot. Most of the team has young children, so coming into the office was an escape and essential for our mental health!” Ollie added.

As cliché as it may sound, the team at OneTouch are much like a family, and use their office in Tallinn as a place to connect

with each other. Games are very much at the forefront of their way of doing business with a central pool table at the office being the source for much affectionate banter, and Madis bearing the brunt of the pool-related jokes. While enjoying the odd trip to the casino as a group, they’re in it for the social aspect, rather than gambling itself, as is the case with a number of people who work in the industry. “We do play some online games, but that’s more to stay on top of what’s going on in the industry. Like most people who work in the iGaming industry, we tend to stay away from online games when it comes to having fun. Too much of a good thing, I guess!” Ollie quipped.

“Founded in 2016, we are still quite a small firm with approximately 50 employees, so we had an advantage over the larger firms that tended towards larger, micromanaged teams.

We’ve always trusted our team members to get the job done, but we don’t need to know what they’re doing at every moment of every day. This helped us focus our energy on the changing markets that coronavirus created and to be able to seize opportunities that arose,” Ragnar said.

With average screen times rising to over 13 hours a day during the pandemic, the business of online gambling picked up where most other industries experienced a slump, if not a total crash, as had happened with travel and hospitality. At OneTouch, B2B game development takes place in a mobile-forward fashion. With people picking their phone up at an average of 58 times per day, the industry of mobile games has skyrocketed. Ragnar explained that while many online gaming companies simply transferred their existing portfolio of games onto mobile devices, this often resulted in a squashed look that is not as functional as one would desire. “We create games that are primarily for mobile devices, so functionality on a mobile device is paramount.

Our games are all in portrait-mode, which offers a more comfortable user experience.

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You need to be able to play the entire game with just one thumb, and we’ve focused on both a left-thumbed and right-thumbed configuration,” Madis said.

The end of last year saw the release of the first live casino games which were produced specifically for mobiles. They are operating 25 tables in collaboration with Bombay Club in Tallinn, with games such as Baccarat, Blackjack and roulette, and 35 more tables to be opened at a studio in Kiev in the coming October.

“The effect of the pandemic brought about the end of a lot of companies in the gaming industry, particularly brick-and-mortar casinos. The agility of the company allowed us to divert resources towards mobilefriendly alternatives, and in June or July of last year,

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we decided to go for a live-dealer option for mobile devices. In just six months we had developed a first for the industry, and are set on expanding this niche with more tables in Kiev,” Ragnar explained.

Though Covid has presented opportunities to OneTouch, there have also been difficulties. Integrating new team members and developing new business leads have perhaps been the most challenging aspects, and Petra in particular is looking forward to getting back out there to meet new people and take the company forward. “Although I have lots of contacts from my time at SiGMA, things have been very different since Covid hit. Business and pleasure have always been a little bit blurred in this industry, and we’ve lost the

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casual interactions that very often turn into business opportunities. Whether it’s hanging out at Valletta’s members’ clubs, SOHO’s Friday beers or any other networking event, I really miss meeting the decision makers of the iGaming companies and creating new business opportunities,” Petra said.

some of that human connection that we’ve so missed.

In our last podcast, we got a lot of engagement because of Madis’ haircut, or lack of it, rather… I feel like it’s really important to get that human interaction back into business, and here’s to hoping covid restrictions are on the way out.. for good, this time!” Petra said.

“We’ve had to change our approach in so far as business development goes. We’ve put a lot of effort into marketing and have seen varying results from different avenues. While banners and adverts don’t really cut it, we’ve had great response from the podcasts we’ve done with iGaming NEXT. A banner is never going to replicate human interaction, however, when people observe other people’s conversations, there is

At just five years old, this company has shown agility and ability to create opportunities from adverse climates brought about by the pandemic. We can expect exciting things from this young company, all at the touch of a button.

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PEOPLE

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EVERY SUNDAY 13TH JUNE TO 19TH SEPTEMBER WITH DJ

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PEOPLE

Why are we even talking about female empowerment?

Words by Rachel Zammit Cutajar | Photography by Julia Boikova

With discussions of girl-power on the rise in every sphere, female empowerment seems stronger than ever. Different opinions hailing from a diversity in character, as well as nationality, colour and religious affiliation, affect the company’s bottom line. Rhi Burns, Chief Commercial Officer at Zimpler, believes that every candidate should be hired on merit, but until we can even out the score, we need to applaud every victory of the fairer sex.

When you live in Malta, it’s rather impossible to get away from the hype of Eurovision, and this year’s buzz came with mixed reviews over Malta’s representative, Destiny Chukunyere, and her choice of bubble-gum pink outfit.

Though there was plenty of scrutiny, many applauded the plus-size singer for her message of female empowerment. But whether it’s onstage or in the boardroom, is this really a conversation we still need to be having in this day and age?

Research has shown time and again that the more female managers a company has, the more profitable it is. Economy and society have every interest in tapping into all the talent in their midst, and yet according to United Nations statistics, at the current rate of progress, we won’t reach gender parity until 2063. “We shouldn’t need to celebrate the appointment of a female CEO. This should be a non-story. A person with the right qualifications and the right attitude got the job. So what? But unfortunately, this IS something we need to celebrate, and we need to keep talking about if we’re ever going to get to a place where there are equal numbers of women on boards, equal numbers of men in nursing roles and the world evens itself out a little,” Rhi said.

The All-In Diversity Project puts female participation in the iGaming industry at 40% at executive board level, with just a little less than half that number in non-executive board positions at 22.5%, and even fewer female CEOs, at just 15%. Developed in partnership with the Centre for Diversity Policy Research and Practice at Oxford Brookes University, the All-Index 2019 Annual Report looked at data from 26 organisations across the industry, which together represent more than 100 global gambling brands.

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Rhi Burns, AnnaMaria Anastasi, Sarah Louise Nunn

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Rhi believes there is a benefit to hiring women on her team, so much so that the Malta team at Zimpler is made up solely of women. “This happened quite by accident, and the standing joke is that you have to be a woman to get a job with this team. We’re almost considering hiring a man just to prove otherwise!”

The three teams that Rhi manages form and an even 50-50 split, and the company as a whole employs women at a rate of 40/60. “I believe in hiring the right candidate for the job, regardless of gender, however, I have seen benefits in working on a female-strong team.”

“With our headquarters in Sweden, we tend to follow their policies even in Malta. The great maternity & paternity care gives women a fighting chance in the boardroom, as well as extra leave available for parents when their children are sick.”

Zimpler have always had a flexible working attitude towards both genders. “We believe in treating our staff with respect that they deserve, not just because we’re all human, but also because when people are happy at the workplace, they can achieve so much more, which in turn increases profitability for the company.

Whether you have a sick child to take care of, or you need to take your cat to the vet, we allow flexibility that makes room for people to manage their own work-life balance. As this works for women – who tend to be the primary caregivers in the family – it also works for our male employees.”

The All-Index reports male domination in industries such as technology and those involving trading and risk roles, while women were more likely to hold positions in hospitality and human resources, which The All-In Diversity Project has put down to “traditional stereotypical assumptions” in the workplace. As a payment platform for iGaming companies and e-commerce sites, Zimpler operates in the male-dominated world of fintech. “Working as

a young woman at such a high level in this industry has had its challenges, but we generally find the men working closest to us to be quite accepting. We have, however, refused candidates based on their attitudes towards working with – and taking instruction – from women. Building the right team is essential for getting the job done in the most efficient manner, and the problems dealing with difficult characters far outweighs those associated with hiring someone that needs technical training.”

According to the All-In Diversity Project of 2019, 83.3% of companies ran equal opportunities policies. “We are a small company of around 50 employees, so we don’t really have an equal opportunities policy per se.

Nonetheless, we do encourage diversity at every level.

The Malta team is made up of women from the UK, Poland, Russia and Malta, and our characters are very different, so we push each other to do different things.

“From a sales team aspect, you can have hunters or farmers. If your team is solely made up of hunters, you’re going to be liable to risk. But if you only employ farmers, then things are bound to move very slowly. It’s important to maintain diversity when it comes to nationality, ethnicity, and religion, just as it is important to maintain diversity in individual personalities.

Though quotas have proven to be effective in speeding up female participation in the boardroom (Norway saw an increase from 6% female participation in 2007 to 42% by 2016 following the implementation of quota legislation), Zimpler does not impose any such quotas.

However, they do work towards a higher female participation rate. “We don’t want a company of bald Swedish men, solving only bald Swedish problems. To provide a service that is truly efficient you need input from lots of different people, and closing the gender gap is one way we can create solutions that work for a larger customer base.”

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EE P VO EN PT LE S

THE DEATH OF THE NINE-TO-FIVE Words by Rachel Zammit Cutajar

The change in lifestyle that the pandemic has brought about has presented companies with food for thought on how to organise workers in a fashion that generates productivity whilst also looking out for the well-being of their employees. Christine Parkhill, Head of Account Management and Business Intelligence at Push Gaming, believes that the pandemic has been the death of the nine-to-five, and some of the changes in working structures are here to stay.

“It’s no secret that a more flexible work schedule increases productivity,” Christine explains. “Being able to flick the work switch, so that you can balance your headspace between work life and rest, has been tricky for most people during the pandemic. I’ve seen this from personal experience.”

As with so many other people, Christine hardly took any vacation time last year, thinking she would claim it when it was possible to travel again. “I’ve always associated switching off with travel, so when the pandemic first hit, I struggled to give myself any time off work at all. My husband also works in the industry, as do most of our friends, so we end up talking about work all the time. We’re all passionate about what we do, but it’s good to switch off sometimes. Throughout this year, I’ve learnt how important it is to find activities that take you away from work and allow you to take the rest you need to be more productive.”

Christine has found her haven in horse riding. Taking up the sport in preparation for a five-day trek on horseback around Sicily in 2019, she quickly found her inner horse girl and kept it up after the holiday. She started following RMJ – a local horse rescue centre – and when Nilo came up for adoption, she jumped at the opportunity.

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“I’ve loved horses ever since I was a child, and I’m really passionate about the sport. It really does take up a lot of time, but I believe it’s made me more efficient. When I’m at the yard, I leave my phone in the car, and that time is entirely dedicated to me and the horses. The conversation never strays into games of any kind, as no one at my yard works in iGaming.

This really allows me to switch off for a short time, and then I’m able to sit down again, refreshed and ready to face the day.”

The structure at Push Gaming has always been very flexible, even before the pandemic.

“I’d never be able to practice this sport without the flexibility I have at Push. We’ve always had a very flat structure where people are encouraged to do things they like. Company culture is so important, and when the situation allows, we generally tend to recruit juniors, then allow them to grow and find their own way. We believe that when workers are happy, they perform much better.”

Christine was a mechanical engineer before she joined the iGaming industry, and is a whizz at crunching numbers. She also runs the company’s Business Intelligence team.

From a profitability aspect, employees’ wellbeing is important. “Recruitment takes up a lot of time and resources. Content workers do

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not leave, making it unnecessary to spend that extra money finding new ones. Flexibility costs nothing.”

Christine is also an avid runner who has competed at half marathon level. She also loves dining out and travelling, and she’s particularly looking forward to these when COVID restrictions ease. “Although working from home has its benefits in terms of flexibility, I do miss meeting my teams as well as clients. I feel like it’s quite difficult to maintain relationships solely online, and you also lose a little bit of the insider knowledge you pick up from informal chit chat when having drinks or dinner. In such a fast-changing industry, this kind of information is invaluable and it’s not really available anywhere else – it’s not the sort of thing you can just Google!

Once COVID restrictions ease, Christine says she’s unlikely to return to the nine-to-five; she’d rather opt for two days at the office and three days working from home. This is achievable for everyone. “There is no need to be in the office counting hours. I don’t need to know exactly what my team is doing at all hours of the day. As long as staff are accountable and get the job done then they could be doing whatever it is that makes them happy! Of course, people need to have the right attitude and understand that there are some days when physical presence is necessary. It’s all about give and take, and at Push we hire on attitude, rather than knowledge. Knowledge is teachable, attitude is not.”

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PEOPLE

HOW TO INCREASE DIVERSITY AND INCLUSION IN WORKPLACE Words by Rachel Zammit Cutajar

Discrimination in the workplace is not only a scourge on human rights; it is a thorn in the side of productivity.

Research has shown that companies are more competitive when they employ a diverse range of workers. Alain Gavand is a psychologist from the University of Paris – La Sorbonne, and an expert in employment diversity.

This is his 101 class on the best practices to increase diversity, and in turn, productivity in the workplace.

Discrimination is a scourge on our society and remains tenacious. According to a European survey (Eurobarometer 2019), almost six in ten people think discrimination based on ethnic origin or skin colour is widespread in their country. Over a third of respondents across the EU think discrimination based on being male or female is widespread in their country (53% for sexual orientation). 17% of respondents say they personally felt discriminated against in the last 12 months. And in Malta?

The perception of discrimination primarily concerns skin colour (59%) and ethnic origin (51%). However surprisingly, considering Malta’s high ranking LGBTI in Europe, transgender discrimination represents 42% and that resulting in sexual orientation, 38%.

Fortunately, equality of individuals and the right of non-discrimination is enshrined in the EU Charter of Fundamental Rights, and the European Union has some of the most extensive anti-discrimination legislation in the world. Discrimination based on a wide range of factors, including sex, race, religion, ethnic background, disability, and sexual orientation is prohibited.

In addition to the motivation of human rights and compliance with the law, companies have a lot of reasons to be more diverse. We can see a higher commitment on the part of employees in companies that are more inclusive, which positively affects its performance. An inclusive work environment strengthens an organisation’s ability to innovate. It gives employees the opportunity to realise their full potential. These more diverse and inclusive companies are more attractive and more able to tap into larger pools of potential candidates, which is useful in the context of skills shortages, as is the case in the IT and iGaming industries today.

You may understand that companies must invest in diversity management. But what are the solutions to make businesses more diverse and more inclusive? Through my

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experience in diversity training in the workplace, I have identified five levers to achieve diversity and inclusion.

These include having a diversity policy, management training, raising awareness among all employees, changing attitudes, and revising human resources processes - in particular, recruitment and career management.

Firstly, management must define a diversity and inclusion policy that is clear and understandable for all its employees. It gives guidelines to everyone and defines what is acceptable and what is not, especially in terms of behaviour. For example, it specifically states that sexist behaviour cannot take place in the company and will be punished. This diversity and inclusion policy must be formalised, and it must be accompanied by an action plan and indicators to monitor the actual deployment.

This is a long-term process, and the impact often requires several years before it is felt. Management must resolutely have a continuous improvement process. For example, a company can set goals for the feminisation of its managers or its executive committee. In 2003, Norway was the first country globally to adopt a gender quota requiring a 40 per cent female board representation in public limited and state-owned companies. Legislated board quotas have since been introduced in European countries, including Belgium, France, Germany, Iceland, Italy, the Netherlands, Spain and Sweden, as well as in other parts of the world, such as Israel and India.

Secondly, managers must be exemplary in their behaviour, respecting all forms of diversity in their team, excluding any racist, sexist, homophobic, or unwelcoming behaviour towards people with disabilities. They must encourage a more heterogeneous environment through promoting a culture of tolerance and open communication. It is important that these managers know how to find the different motivations in their heterogenous and

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multicultural teams, which are different for seniors or juniors, to give an example. It is also different for employees who want to reconcile their working and family lives, or for celibates who want to give their all to their work.

These managers need to be able to respect the law in the matter of discrimination, and must know how to base decisions exclusively on skills, without allowing themselves to be influenced by their subjectivities or possible biases. This training can take place in the context of learning events, seminars and exchange workshops.

The third lever is to raise awareness among all company employees. This awareness can take the form of communication actions such as posting, or messages sent by e-mail or newsletters by management. It can be part of the training through distance learning, for example.

Management can also organise yearly events on world days, such as the International Women's Day on or the International Day against Homophobia, Biphobia and Transphobia (IDAHOT).

Fourthly, it is particularly difficult to change the corporate culture towards greater inclusion. It is one of the main challenges. For management, it is about making people understand the issues of diversity and the importance of inclusion. It is also about understanding stereotypes, and above all, about preventing them. Cultural stereotypes are perceivers' shared beliefs about the characteristics of the target group, and at the same time, they also function as social expectations.

In too many companies, people still think that women with children are less devoted to their jobs, or that men who spend time with family are less masculine and poor breadwinners! You can imagine the impact of these false beliefs… To change representations towards certain groups, for example, women, LGBTQI, ethnic minorities and to give them confidence, the company can promote and celebrate role models within its organisation. The visibility of underrepresented individuals offers the ability to showcase the array of talent across all levels of a business.

The fifth lever for an inclusive and non-discriminatory company is to improve human resources processes. In recruiting, the company must seek diverse candidates, not only the white heterosexual, male applicants. They must have objective selection procedures based on skills.

In the career management of employees, the company must allow everyone to develop according to their talents. Management must be vigilant about any glass ceilings, especially for women who sometimes cannot progress hierarchically in the organisation. Finally, the remuneration system must be equal and fair.

Embracing cultural diversity in the workplace is an important first step for businesses that want to be competitive on a national and an international scale, especially in new business areas such as iGaming or Fintech. It requires a real strategy from the management and new soft skills for managers and employees. And it is worth it. alainvand@alainvand.com

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Peter Borg, Sam Borg

BUSINESS

FINDING AN OPPORTUNITY IN EVERY CRISIS Words by Rachel Zammit Cutajar | Photography by Julia Boikova

As the largest manufacturing company of men’s quality clothing, Bortex is a prime example of indigenous enterprise that has stood the test of time. The brand has thrived over generations, with Sam Borg, alongside his father Peter, now at the helm of this fine tailoring company, renowned for their product as they are for their drive and direction.

It goes without saying that the fashion industry is highly competitive and particularly volatile.

Nonetheless, Bortex has come through multiple generations, and is still hugely successful today. “In this industry, change is the only constant, and we believe there is only one way to ensure our survival; to cling ferociously to our commitment to quality, continue building on a strategy of employing the best people, and keeping them motivated,” Peter said. From shirts and ties to underwear, socks, shoes and tailored suits, aligning their own brand, Gagliardi with top imported brands, the story of Bortex is one of finding opportunity in every crisis.

The new concept store, set to open later in the summer, promises a more experiential encounter, incorporating a number of gentlemen’s essentials. Rather than simply going in to be measured for a suit or buy a tie, shoppers will be able to get their hair styled, beard trimmed and hands manicured. A whiskey bar will offer a selection of fine ambers. A café, wine cellar, perfumery and humidor are some of the other options gentlemen can expect whilst shopping at the new store. “The intention is for the store is for it to be a gentlemen’s destination - a place where men can find everything they need under one roof. It will be a hangout for gentlemen,” Sam said.

Through its collaboration with local producers and innovators of quality, the store is to host a collection of Maltese artisan products. “The idea is to widen the experience and give some space to emerging Maltese brands. We are perhaps one of the longest-standing Maltese brands of quality, and we believe in supporting other local brands who also uphold our philosophy,” Sam said.

Peter talks about the changing times and how the company was not always able to celebrate local talent. “In the past, anything made locally was considered inferior. Today, the attitude towards local products has done a 180 degree turn, and we are proud to be showcasing some of this work. At one point in the company’s history, we decided to turn the Bortex retail proposition into a multi-brand shop, positioning our own brand, Gagliardi, among popular brands the likes of such as Ralph Lauren, Barbour, Hackett, Lanificio Ermenegildo Zegna, and Ing. Loro Piana, among othersto name but a few,” Peter explained. Today, Bortex is a collection of some of the finest brands in gentlemen’s clothing from around the world. And this is exactly where Gagliardi belongs.

Founder of the company and grandfather to Sam, Salvatore Borg always insisted that out of every crisis comes an opportunity, and this has also been the Bortex route to the success that it enjoys today. After fighting in World War II, Salvatore travelled the world, remembering

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fondly his time in Italy, where he acquired the nickname, il gagliardi - translated as reliable and hard working. On his return, he started a clothing company in Malta in the 60s, and his first crisis hit when the government at the time banned importation, losing Salvatore all of his importation licences. But if Salvatore couldn’t import the goods, he was going to make them himself, and this is how Bortex’s core competence in garment manufacturing came to be.

Partnering with Van Gils, which, Peter says, was the Hugo Boss of the day, Bortex grew, and by the 70s, they were manufacturing close to a 1000 suits a day in five locations, employing 800 people. When Van Gils got into hot water in the American market and could no longer offer Bortex the work they needed to fill their factories, Salvatore vowed he would never leave the company in such a vulnerable position – with only one client – ever again. Creating their own design and development teams, as well as sourcing their own fabrics, they became self-sufficient, developing their own retail outlets and partnering with British retail giant Next. By the turn of the century, they had a large and varied portfolio of clients all over Europe. Another crisis turned into an opportunity!

By 2007, they made a move away from automation and back towards the more traditional methods of tailoring, expanding their lines from suits to a wider range of menswear products, including jeans, underwear, socks, shoes and even luggage and leather goods, all under the name of Gagliardi. All this was inspired by Salvatore’s early adventures in the British Merchant Navy and later in Italy.

Gagliardi embodies the timeless appeal of Saville Row, but adds a distinctive Mediterranean flair and a penchant for rich colour. The label combines the quirks of modern fashion: on-trend cuts, seasonal shades and varied textures, with a no-nonsense, old fashioned approach when it comes to quality and craftsmanship and the use of luxurious materials. The result is a rarity in menswear: realistically cut clothes that are shot through with clever little touches usually confined to catwalk collections.

Their retail outlets are heavily influenced by the time Sam’s grandfather spent traveling the globe, Malta and his favourite stomping ground, Italy. “You can see snippets of his time away in various corners of the shop. The yellow trellis wallpaper, traditional family photographs, lithographs and Maltese tile design laying tables, walnut fixtures, the plush sofas and extracts from his library with Roman Emperor busts give you the feeling you’re in the Talented Mr Ripley movie. The style and flair of the Baroque inspired design is what makes shopping at Bortex an experience,” Sam said.

A firm believer that quality was more important than anything else, Salvatore instilled in his son and grandson an attention to quality first and foremost; the rest will follow. Peter explains how they “still follow the same creed today. Quality is not something you achieve once and you have it for life; it is a constant process of vigilance and development.”

“We want every trip to our shop to be a unique and immersive experience, obsessing over the appeal to the sense. So we double the efforts on visual merchandising, and have Salvatore’s scent artfully carried through the store. If you keep the experience fresh, you keep customers coming back,” Sam explained.

The first three decades of the company were led by Salvatore, while his son Peter managed the following 30 years. He will now be passing on the torch to his son Sam, and if history is anything to go by, we can expect fine things from this tailoring enterprise.

bortex.com.mt

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The future of post-Covid office spaces Words by Rachel Zammit Cutajar

The roll out of vaccinations this summer promises the return to some sort of normality, with people returning to the workplace slowly. But after more than a year of social distancing, how have workers’ requirements changed? Will people be returning to the office in the way they did in 2019? Michael Lansky Pedersen and Kris Jes Petersen have always strived to push the frontiers of office design, and are breaking boundaries with the revamped SOHO Office in St Julian’s.

The way we work is changing. Employees are becoming more comfortable with flexible work and social distancing, and although these may be here to stay, it does not spell the death of the office. A mass exodus of companies from the property market would result in a severe recession, and the presumption that working from home is “the new normal” disregards the challenges faced by employees over the last 18 months. Those challenges include alienation and a lack of community, particularly in the case of families with young children, and the distractions arising from multiple people living in one household. “It’s not that office spaces will no longer be required, but demands have changed substantially. Employee safety is of primary concern,” Kris explains, “however a return to the office in some form is inevitable.”

One thing that working remotely has not been able to recreate is the sense of community at the workplace.

Though plenty of large companies have made every effort to organise fun events online, there is nothing that can replace the feeling of hanging out face-to-face.

The SOHO Office concept has been the same since its inception in 2013. “When you rent a space at SOHO, you’re not just acquiring a place to plug in your laptop, you’re tapping into the strong network that is iGaming in Malta. It’s all about making connections with likeminded individuals, sharing ideas and collaborating with others to find business solutions that really work, alongside a lifestyle that allows you to thrive. You’re

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just as likely to find a gym buddy as you are to make a business deal, and this is something that remote working will never be able to achieve,” Michael said.

Talking about the brand-new renovations of their St Julian’s office, launched earlier in April, Michael talks excitedly about the new padel court installed on the roof. “Along with the amenities you’ve come to expect from SOHO - gym memberships, yoga classes, Friday drinks, freshly-cooked meals - we’ve added a padel court on the roof. People are playing this game, which is a cross between squash and tennis, all over Europe, and it’s already been a huge success. I find myself gravitating towards the court whenever time allows.

It’s heaps of fun.”

Rather than shy away from the technology that is keeping people at home – and out of the office – Kris and Michael are embracing it with cutting edge equipment to facilitate online meetings and content creation. “Meeting rooms have less light as well as super cool backdrops, ultramodern cameras and acoustic panelling for sound optimisation for YouTube and podcasts. This is the place to go if you’re looking for optimal quality when creating your content.”

The offices have the SOHO signature homey feel about them. Plush sofas, soft lighting and lots of plants make you feel like this is the place you come to hang out, not only to work, and let’s face it, who wants to feel

PLACES

Michael Steen Pedersen, Kris Jes Petersen

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like they’re going to the office every day? They are extending this home-away-from-home feeling to their event spaces, and with COVID regulations on the way out (we hope), they have more to offer than your regular five-star hotel rooms. “We’re steering away from that cold, bland look of a room-for-rent. This is designed to be a party in your living room, except someone else does all the hard work, and then cleans up the mess. We’re catering for any type of event from small business gatherings to parties as well as fine dining events. We can work within client requirements to set up any event they like. The sky’s the limit, really!” Kris explained.

Integrating the reception area with the bar and lounge creates a more informal atmosphere, allowing work and social life to blend.

“The roof terrace is a multifunctional space with an outdoor bar, barbecues on the roof and of course the padel court, allowing members to create a balance between working life and pleasure, and to develop relationships that go beyond the meeting rooms,” Michael explains.

Kris smiles cheekily when he talks about the restrooms of the office. “These are by far the most interesting toilets you’ve seen on the island. We’re not giving any of it away, and not showing any pictures beforehand, so you’ll have to come see for yourself!” He does give a little bit away though, letting on that they’re designed

to be a female paradise, with hairdryers and all the other amenities required by women before they head out there to rule the world.

Deciding to go without an interior designer this time, the duo worked on their own experiences to create something revolutionary.

Kris continued, “We’re trying to raise the bar in what is possible for interior design in Malta. For this, we’re using our own designs inspired by trends in the US and Asia, particularly Japan. More space is a fundamental aspect, even as COVID restrictions ease, and we’ve invested in a state-of-the-art fresh-air ventilation system with carbon-fibre filters, designed to prevent viruses and bacteria from travelling between offices.

While companies may be re-thinking their need for office space, choosing a mixture of remote working along with limited office space, unconventional office designs with unique floor plans can help brand a company and encourage employees to think outside the box. The future of work schedules is changing and SOHO Office is leading the charge.

sohomalta.com

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UNDER THE MEDITERRANEAN SUN Stepping up the luxury home game Words by Rachel Grech

Finding a superior space to rest your head is perhaps the most telling sign that you have made it to the big leagues. With the hot Maltese sun beating down on the islands and the cool breeze coming of the Mediterranean Sea, it is not difficult to envisage some superior properties in Malta. Alicia Medrano and Fernando Pedrosa, from Spanish architecture firm Lecoc, are excited to be working with the Maltese landscape to produce some of the island’s finest luxury homes.

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Living conditions in Malta are one of the driving forces that brings such a large pool of high-end executives to the islands. The sun, sea and Mediterranean lifestyle are a pretty good reason to consider re-locating from the colder, darker climes of northern Europe, Russia or many parts of America. And with the larger incomes that come with the top positions in the industry, professionals are looking for the swanky properties to suit their post-Covid lifestyle. What puts a property into the luxury category and what should you be looking for if you could afford the price tag?

Lecoc, an international Spanish architecture studio working in Europe, Africa and America, are looking to start operating in Malta, and with their track record in building multi-million-dollar residential properties, museums and hospitals, it’s exciting to see what this firm is ready to offer the local luxury market.

It’s not the hefty price tag that makes a luxury property a home. While space in Malta comes at a premium, this is probably the largest deciding factor in the price of a property; large rooms, garden space and or stunning views are all part and parcel of that luxury deal, and with the sea never being too far away, a sea-view is perhaps the most coveted of Mediterranean features.

Lecoc certainly understands this, having recently completed an extraordinary 8,000-square metre property on the top of a mountain in the costal town of Jávea, close to Valencia, one of the prime property markets in Europe. The Mediterranean Sea functions as the axis of this phenomenal property, because, as a famous Valencian lawyer once said, “there is nothing that cannot be cured by looking at the sea.”

Taking advantage of the breath-taking views and the angles of the sun, the house is composed of two large cubes that blend into each other. The materials used are shown in their most natural

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state, with stone being the most crucial element of the mansion, dominating both the interior and exterior.

The living space takes into account the Spanish luxury lifestyle. It consists of a number of pools - both indoor and outdoor - a sauna, gym, cinema and of course a wine cellar. There is also of course an area to cook and serve paella, for what is Spain without the joys of food and drink?

Alicia Medrano, one of the founding architects of Lecoc, said about the project, "we wanted to create a microcosm within the cosmos, and give its inhabitants space where they can breathe the light, the breeze, the temporality and the colour of the Mediterranean”.

Although architecture is technical by nature - after all, the property needs to remain standing as it endures the erosive sands of time – what sets Lecoc apart from the rest is the sheer artistry of their projects, where art and engineering are blended together to meet in the middle with some stunning designs.

Aesthetics are simply not enough to create luxury properties worthy to be called home. Functionality has to be of primary focus. What good is it to live in a stunning house that you can’t call a home? In this respect, Lecoc have proven themselves to be one of Spain’s most prestigious young architecture firm, winning an IF Design Award – one of the most distinguished in the world of design – for the construction of the Cancer Hospital of Oran – one of the largest hospitals in the Arab world. The building is inspired by the traditional architectural wisdom of Algeria and Oran, re-interpreted in a contemporary manner. It aligns some of the essential elements of classic Mediterranean architecture with the latest medical technology, allowing Algerians and North Africans to seek treatment without having to travel to Europe. The entry was one of 10,000 from 58 countries, selected by a panel of 98 judges, all of whom are global experts in the sphere of design.

Founded in 2017, Lecoc was created by Alicia Medrano and Fernando Pedrosa, qualified architects from the Polytechnic University of Valencia.

It is made of a multidisciplinary team of over 15 professionals. As an international firm, it has produced projects in Spain, Africa and Europe, and is currently exploring further projects in Russia and Central Asia, as well as Malta.

"Malta has one of the most vibrant architectural markets in the Mediterranean,” Fernando Pedrosa said. “We like to mix the idiosyncratic elements of European and Arab traditions in our projects, and few places have that melange more clearly defined than Malta. For us, it makes perfect sense to be here," he explained.

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Malcolm Lowell

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Alice Hero, Regulatory Compliance Manager, Evolution Gaming Photography by Julia Boikova

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CAN YOU RECREATE THE LUXURY EXPERIENCE ONLINE? Words by Rachel Zammit Cutajar

Luxury retail is as much about the shopping experience as it is about the actual purchase. With the world as it is, and the digital revolution showing no signs of slowing down, no signs of slowing, is it possible to get the same service from an online store?

Edwards Lowell have been in the business of luxury goods for over 95 years, and their digital offerings are promising to be just as upmarket as their in-store service.

From online learning to virtual weddings and FaceTime fitness, the pandemic has forced the world into a digital evolution, but some companies have had it easier than others. Amazon registered increased profits of close to 200% in 2020, increasing its CEO’s net worth from US$113 billion in March 2020 to over US$203 billion by the end of the year. The luxury market has been a little bit harder to navigate, as customers seek out the experience as well as the actual product.

Buying luxury goods is not just about getting your hands on the exact model of your choice; it’s about the experience. Walking into a plush boutique, cracking open a bottle of bubbly, being waited on hand and foot by attentive staff who will ensure you get exactly what you’re looking for, is all part and parcel of the purchase.

One factor attributed to the success of many luxury brands has been in the acquisition of some of the costliest retail real estate, with flagship stores that appeal to the senses of the highest class of shopper. In today’s scenario, they must now be ready to roll out the virtual carpet and welcome their clientele digitally.

Visuals and descriptions on the site need to live up to the showcases on display in the stores to make up for the inability to see, touch and feel the product. While personal fittings of watches and jewellery are not available online, they have created detailed sizing instructions so that is as personalised as the one their customer would get in-store.

A lot of the time, customers visit stores without knowing exactly what they’re looking for. They rely on the assistance of knowledgeable sales staff to help them decide what’s best for them.

Search filters online allow customers to select items by brand, price, gender and colour, among other specifications, and a compare feature allows customers to select two products to compare them with a list of functions coming up, side by side.

An added focus on online sales opens up the market, allowing Edwards Lowell to target customers within the European Union. It’s just as easy for someone in France to make a purchase as in Malta, with European-wide deliveries taking no more than a couple of days to arrive. Brands such as Chopard, Hublot, Tudor, Breitling, Raymond Weil, DoDo, Pomellato

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Alice Hero, Regulatory Compliance Manager, Evolution Gaming Photography by Julia Boikova

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and Girard-Perregaux among others have worked closely with Edwards Lowell, and encouraged them to make their products available online today with big-brands Cartier, Patek Philippe and Lange & Sohne to perhaps follow suit in the coming months.

Second-hand fashion was booming before the pandemic upended the lives of millions, and it shows no signs of slowing. The ‘pre-owned’ section of the website may be just the place for that cool vintage find at an irresistible price. There is even an option to sell your watch through the site. While the second-hand market is rife with knock-off products or originals that have been fitted with unoriginal parts, marketing manager, Owen Bonello, highlights the security of buying a pre-owned watch from an authorised dealer. “Every watch that goes through our pre-owned section has been vetted by our watchmakers and overhauled if necessary. You can be sure you are getting a genuine product – with all the original parts – when you make a purchase from Edwards Lowell.”

Trust is a huge factor when investing in luxury goods online. With over 95 years’ experience in the luxury goods market, Edwards Lowell commands a high level of trust from consumers, both locally and throughout Europe.

Reputation has been a driving force in the success of the website so far. Consumers would rather spend this kind of money with an establishment that has been around for many years. With free, insured shipping anywhere in Europe on sales of over €1,000, patrons can expect next day delivery for local purchases or delivery within one or two working days further afield.

Whilst a website can never completely replicate that personalised, VIP service of a high-end luxury store, there are some aspects in which online shopping has an edge, particularly in terms of immediacy and convenience.

After all, one clear benefit of the digital age, is that it has allowed shoppers to engage with their favourite brands at their leisure – whenever and wherever they want.

Life after Covid should see some return to normality, with Edwards Lowell expecting a return of customers to the store. As managing director, Malcolm R. Lowell said, “We are still expecting online sales to be a big part of our future, as the website offers convenience to both international customers as well as those who prefer or rely on online shopping. The future will see more of a balance between in-store and online purchase.”

www.elcol.com

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Escape into the sparkling world of champagne Words by Rachel Zammit Cutajar | Photography by Julia Boikova

Champagne is a symbol of class, celebration and achievement. It is a message to the world that says a milestone has been reached. But understanding a little bit about what you’re drinking, where it comes from and why it commands the price it does makes enjoying champagne that little more special.

Somm Escape is a collaboration between Jesper Knudsen and Fabien Etienne, one of just 275 master sommeliers in the world. Together they are teaching Malta’s residents how to truly enjoy the world of sparkling wines.

Gone are the days when spraying bottles of champagne in a club was a trendy thing to do… or maybe it’s just this writer’s age and the effects of the pandemic making itself known. However, sipping on a glass of quality champagne perhaps holds more allure than ever, especially now that the sunshine has started to shine through and meeting other people is the order of the day. At Somm Escape, Fabien and Jesper are providing a sparkling experience unmatched on the island.

Jesper says the best testimonial he has had was from a group of friends who didn’t even particularly like champagne. “After one evening with Fabien, they had been converted, and said they had found a new passion. When you understand a little more about the wine, you can appreciate it much better. For instance, I once sold a client a bottle of Delamotte 1999, which retails at €150. Though he was happy to pay the price, when I told him he was drinking one of just 1,500 bottles, he had a new-found appreciation for what he was drinking, and even felt like he was getting a bargain.”

Launched in the midst of coronavirus restrictions on 4th January 2021, Fabien and Jesper had to think outside the box when offering educational experiences for their customers.

This is how Somm Escape at Home was born. Think of your traditional wine pairing events. And then enhance it. Fabien works with local chefs of Michelin star quality to offer a champagne pairing in the comfort of your own home. “Wine pairing is not simply determining which wine goes with which dish. When I am pairing food and wine, I try each element of the dish to see which ingredients come through, and then I try the wines separately and try to balance them. To create a remarkable experience, you need to create a partnership with two very knowledgeable people. To take it to the next level, rather than finding a champagne that pairs well with a particular dish, we do this the other way around. We select the champagne and then work with the chef to create a dish that

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brings out its flavours. The idea is for the champagne to be the star of the show with an emphasis on education.”

Somm Escape represent three prestigious Champagne houses including Delamotte, Billcart-Salmon and Salon – rated the best champagne in the world – as well as Andersen Winery, a Danish company using methode champenoise with apples. Though the last one is not technically a champagne, it is made using the same method and is very highly regarded, stocked in Michelin-star restaurants across Denmark and Norway.

Even when purchasing a single bottle of sparkling wine, the duo ensure that their clients are well-versed in everything there is to know about that particular bottle, from the history of the house, the style of the wine, the correct temperature to store it, the correct glass to use, and the foods that pair best with that particular bottle. “When you are spending a lot of money of a bottle of champagne, it’s really important to understand how to get the best experience from it. If a client purchases four bottles of champagne and starts with the most powerful one, they will not be able to taste the others, and consequently, they’ll not particularly enjoy the champagne. Even the order that you drink them in is very important,” Fabien said.

What makes Somm Escape stand out compared to other local importers of wine? Perhaps the best answer to this is Fabien Etienne himself. Just about to complete his master certification with The Court of Master Sommeliers in the UK, Fabien will be one of only 275 master sommeliers in the world awarded this prized certification since 1969. His extensive knowledge, contacts with renowned chateaux in France and passion for education is what you get when you enter into a transaction with Somm Escape – as if the premium champagne wasn’t enough! Jesper reiterates that without Fabien, it would be impossible to purchase some of the more prestigious vintages. “Salon is rated one of the best champagnes in the world and is such an exclusive house that they do not even harvest the grapes unless it has been an exceptional

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year. Since 1921, they have only produced 44 vintages with no more than 60,000 bottles per vintage. We managed to get our hands on a few bottles, and they sold out within a couple of days,” he said.

Fabien landed in Malta with Mark Weingard’s team, having worked in Thailand for four years and one more on the new Iniala Harbour House and Residences. He has been working as a wine consultant, assisting with wine lists at restaurants and helping importers improve their portfolios before taking his F&B experience into this new venture.

Both Fabien and Jesper are driven by their passion for champagne, and have steered clear from the conventional importation of wines. “Our focus is to change the mindset of champagne drinkers in Malta.

We want our customers to get the full enjoyment out of their investment, and this can only come with education,” Fabien said.

Fabien and Jesper believe there is a great market for this product in Malta, as people are willing to spend money on gastronomic experiences and are in fact travelling overseas to get it. “What we intend to do is bring some of these five-star experiences right to Maltese homes, and make people in Malta understand that champagne is not just for special occasions; there is a champagne for every occasion.”

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AN ESCAPE INTO LUXURY BEEFBAR Opening its doors for the third season, Beefbar on the Beach easily claims the title of Malta’s most luxurious pool deck. And to top it off, it boasts some of the best food on the island.

The décor is a statement in refined yet understated luxury.

Designed by Humbert and Poyet, the deep blues of the Mediterranean complement the yellows of the indigenous Maltese limestone prevalent throughout. It is the perfect spot to stetch out like a cat on the ultra-deluxe sun loungers while catching some rays and indulging in that Monaco lifestyle.

When lying by the pool, their Street Food menu is the perfect choice. An Asian-fusion selection of ceviche rosada - seabream ceviche with raspberry, yuzu and truffle oil, Wagyu beef gyoza and fresh tuna robata skewers drizzled with miso dressing - light bites that curb the day’s hunger without bringing on a food coma. But if you want to go down that route, they’re perfect to line your stomach after one-too-many cocktails from their scrumptious cocktail list; just the one drink from their menu is an impossible feat. Their wasabi-infused vodka with cucumber and lime juice can almost be counted as a green smoothie, couldn’t it?

When the skies are losing their last hues of pink, the restaurant offers the perfect end to the day. Beefbar have put a nail in the coffin of the tired old cliché of steakhouses drowning out their meats with sauces. Cooked to perfection, a sauce would only drown out the flavours of the meat and are not recommended.

Ordered off a menu much like a wine menu, you can order cuts from different places from all over the world, with the WC Wagyu beef tomahawk claiming its place on this writer’s favourite piece off the menu.

Beefbar on the Beach is not just a restaurant, it’s a lifestyle. The only location of 16 worldwide Beefbar outlets to offer a combination of bar, restaurant and pool deck, this is the perfect escape for the professionally trendy, die-hard foodies, and anyone seeking out the finer things in life.

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SUMMER PARADISE AT THE END OF A SECRET GARDEN PHOENICIA Having most of its original features preserved, Valletta is perhaps Malta’s loveliest city. As much as we enjoy the restaurant and café scene of this UNIESCO World Heritage site, it does get a little sweaty during the summer months. Our solution? The Bastion Bar and Restaurant at the city’s most historic hotel, The Phoenicia Malta.

From the get-go, you’re immediately transported into a world of quietude. Step in through the peacock gates and stroll through the 7.5 acres of mature garden, rich in colour from trellised bougainvillea and shaded by ancient trees.

Nestled in the baroque bastions, the infinity pool overlooks the Marina di Valletta, with views of the ancient walls built by the Knights of St John to your right, and luxury yachts sailing in and out of the harbour below. Take in the serene environment, sip on cocktails by the pool, and indulge in the freshest ingredients the Maltese Islands have to offer.

The secret to the Mediterranean diet lies in its selection of ingredients; fresh, seasonal produce with as little travel time from farm (or sea) to fork as possible. The menu at Bastion Bar and restaurant is a reflection of this, with a selection of seafood and meat dishes that make the most of the Mediterranean offerings.

Their bruschetta is made with succulent, plum tomatoes, grown in their very own kitchen garden, topped with crudi of local, red prawns. Tuna sahimi with sea asparagus, gluten-free calamari fritti and local mussels cooked in a white wine and garlic broth and served with crunchy grilled bread, allow patrons to indulge in all the flavours of the sea. Keep it light with a selection of starters or move on to grilled meats, fish or a selection of simple Italian pasta dishes, all made to order.

This hidden paradise at the end of the secret garden is the perfect place to get away from the heat this summer, turning Valletta into a cool town where anyone can dress so fine and look so pretty.

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AN EXCEPTIONAL DINING EXPERIENCE IN A BOTANICAL PARADISE

DRINKS

PALAZZO PARISIO Palazzo Parisio’s grand interiors and majestic gardens, dating back to the 18th century, are a sight to behold. As you step into the gardens, you are immediately taken in by the peace and tranquillity of this botanical paradise. Jasmine grows over trellises filling the warm summer air with scent, while the tinkling of the fountains lulls you into the serenity of a sleepy Mediterranean summer.

While the daytime dining experience focuses on the classic dishes that regulars have come to expect, the evening has taken on a brand-new concept in the form a degustation menu.

You would have heard of Chef Andrew Borg from his recent acquisition of a Michelin star from his previous post at Iniala Harbour. He has taken the reins at Luna, Palazzo Parisio’s brand new concept in evening dining under the stars.

Working closely with the resident gardener, Andrew creates dishes around produce available in their own kitchen garden.

Other ingredients are then sourced from the very best of Malta’s producers, and his weekly menu comes alive, changing in accordance to what is in season and what is available on the day.

Though using the best of local ingredients, the dishes on the menu are by no means traditional. A blend of Asian flavours with Mediterranean tastes produces some truly exotic dishes; a Mediterranean risotto with tomato confit and crab topped with a coconut and lime Thai cream is simply delightful, as is the tuna belly tartare with miso and barrel-aged feta cheese, topped with a carpaccio of melon.

The Bar is slightly more casual, with guests enjoying cocktails and delectable bar bites, also created by Andrew Borg. These are certainly more than your aperitivo snack. Wagyu beef sliders with Comte cheese and pickled cucumber and foie gras parfait with a cardamom and star anise-scented marmalade, made from oranges from the garden are but two examples of the luxury nibbles available.

The bond between the Italian influence of the owners of Palazzo Parisio and the local expertise of the kitchen brigade promise an exceptional dining experience that exceeds expectations.

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SERVICE WITH A SMILE MEZZODI As its capital city, Valletta is the heart and soul of Malta.

Bustling with tourists and locals alike, the restaurant and café scene thrives. The sheer quantity of restaurants in the city are numerous, but there are few that have patrons returning time and time again.

Walking to Mezzodi is a treat in itself. Pass the beautiful Auberge de Castille, or Renzo Piano’s new parliament building, depending on the direction you’re coming from, and settle at one of the outdoor tables just beneath the ruins of the Royal Opera House. The smooth playlist and an icy cocktail put you in the right frame of mind for the delectable meal ahead.

What really sets this place apart is the impeccable service. Run

by Chris and Michael Diacono, you’re sure to be looked after.

Not only will Chris remember your favourite drink, but he’ll also remember the dishes you’ve enjoyed in the past, and he’s quick to recommend what might be up your street. He’s not often wrong! Should you have any special requirements, they are always quick to help.

Their cuisine focuses on seasonal produce, with a bit more of an eclectic flair. A number of classic Italian dishes are always on the menu – the Mezzodi carbonara is a must-try – while other dishes come and go with the seasons. Tuna with nduja and broccolini or spring rolls with confit duck, fennel and orange served with a tahini dressing, make this more than your average trattoria.

A cold, crisp glass of white wine is a must on a hot summer’s day, and the choice at Mezzodi is extensive, with a selection from both the old world and new. Rounding off your meal has never been sweeter. Just like the food menu, the dessert selection one changes often and takes advantage of seasonal ingredients, so be sure to leave room for a sweet finale.

Though the food is fine, the atmosphere is casual. Guests are just as likely to pop in after a day at the office as they are to book a table for a special occasion. Even dogs are allowed to sit with their owners – as long as they behave – and are served with the same gusto as their humans.

Whether taking a break from the bustle of Valletta life during the day, or sitting down to relax after a hard day’s work, sipping on a cocktail or two under the Old Opera House while you wait for your meal, is the perfect way to while away a summers’ day.

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DRINKS

BLENDING CHIC AND COMFORT GUISEPPI’S Guiseppi’s Bar and Bistro, established in 1984, has been a hit among locals and tourists for decades. Homey dishes inspired by the chef patron’s mother, the menu has slowly become more refined, resulting in today’s offering of comfort food with a more lavish flair.

Warm and cosy in the winter, their outdoor deck is reminiscent of The Hamptons in the summer; wooden decking, large white umbrellas and plenty of trees – yes, some people appreciate trees – beautifully up lit in the fading light. Overlooking the stunning Salina Bay, settling down for a cocktail at the golden hour is the perfect antidote for a stressful day – and works wonders for your Instagram following!

Established in 1984, the restaurant has its roots in a traditional Maltese townhouse in Mellieha. Chef Patron, Michael Diacono, took over the restaurant from his brother’s father-in-law and has never looked back. Joined by his nephew, Chris Diacono and grandson of the original owner, Nannu Petes, in 2017, the pair moved the well-loved restaurant to the Salini Hotel.

The menu at Giuseppi’s changes daily and focuses on seasonal ingredients. Gozo asparagus season is something to look forward to at this establishment. While in Mellieha, Michael cooked more traditional dishes, and though some of the favourites – the tuna in coffee and the rabbit in chocolate – make an appearance on the menu every now and then, the menu at today’s Guiseppi’s is a little more chic – last week’s spaghetti with prawns and fresh truffles comes to mind. It’s a happy blend between the dishes your grandmother made (if you have a Mediterranean grandmother) and something a little more restaurant-worthy.

This summer, it’s Sunday evenings that should be catching your eye. Cocktails, bar bites and the smooth sounds of resident singer and songwriter Flip Giles are sure to end your weekend on a good note.

Deciding on Guiseppi’s Bar and Bistro for dinner is an easy choice, making a decision on what to eat, is slightly harder.

Perhaps this is the reason guests keep returning time and time again.

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Photo by Julia Boikova

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www.juliaboikova.com

PLACES

SHARE A MOMENT IN MALTA’S HISTORICAL HEART HAMMETT'S It’s not often that we leave the confines of our favourite towns in search of new restaurants. After all, Valletta and St Julian’s have so much to offer, it’s hardly even necessary. However, when we find something worthy of a little bit of extra travel, it’s well worth the journey.

Getting to Hammett’s Macina in Birgu can be as much of an adventure as the meal itself. Instead of hopping into a taxi, why not get the ferry over from Valletta? Approaching the Three Cities gives you a small taste of what it must have been like to approach these imposing walls during the Great Siege.

The historical fortress walls contrast with modern interior design, offering the perfect blend between old and new.

Outdoor dining in the evening offers an unforgettable experience with views of the imposing bastions, the fortified city of Birgu and the spectacular harbour, illuminated by the Festa fireworks display. Perfect paired with a lavender-infused gin cocktail with lemon and violet syrup.

Like the Maltese language the menu is a taste of history with Mediterranean and Semitic influences. A unique concept on the island, sharing is encouraged. Guests order a number of dishes to be placed at the centre of the table for sharing, so that they may dip into a variety of different flavours. Have you ever been to a restaurant and wanted to try everything on the menu? At Hammett’s Macina, you absolutely can!

Their ftira, tadam (tomato) and tahini is an exciting take on a local specialty, while the cream of pistachio dip is influenced by our Sicilian cousins. The cured fish and roasted meats are truly delectable – particularly the roasted quail with fennel and mandarin salad with lentil puree – but it is their vegetarian and vegan dishes that really steal the show, even if you do not lean towards a plant-based diet.

Photo by Julia Boikova Photo by Julia Boikova

The concept of sharing food is not entirely new. However, Hammett’s Macina take a casual and social concept and refine each and every element. As the weather gets warmer, take to the seas and find yourself a spot in Malta’s historical heart.

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FLOATING AROUND THE IONIAN PEOPLE

Words by Rachel Zammit Cutajar

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T R AV E L

A popular holiday destination, the Ionian islands - located on the western side of the mainland of Greece - are the perfect destination for adventure seekers, food lovers, culture vultures and beach bums alike. Famous for their gorgeous beaches and lush greenery, holidays on this side of Greece are guaranteed to help you press the reset button. Blankets of olive groves, postcard seascapes and rugged mountain vistas lend themselves to scenic walks, hikes and bike rides.

Occupied by the Venetians in Medieval times, the architecture of the capital towns Corfu, Zakynthos and Argostoli certainly echo and resemble the Venetian style. The more rural of the islands, Ithaca, Paxi, Kythira and Meganisi are ideal for calm and relaxing holidays. Renting a yacht and floating around the Ionian Sea is the best way to take in all that the islands have to offer.

Greece has more beaches per square kilometre than anywhere else in the world. One of the islands’ most beautiful beaches, Myrtos, had lent itself to the filmset of Captain Corelli’s Mandolin. Located on the island of Kefalonia, it is a serene strip of white pebbles with cobalt-blue waters, where silence and simplicity are the order of the day. Voutoumi Beach in Anitpaxi, Porto Katskiki in Lefkada and Navagio, the infamous sandy cove in Zakynthos, home to an iconic shipwreck, are some of the other beaches worth visiting.

Gerald Durrell’s Corfu, – recently featured in the Netflix series, The Durrells, is there for the taking. Wander the ancient streets of this UNESCO World Heritage Site, or rent a villa and be transported to the pages of My Family and Other Animals. Mountain bike tours, spa holidays, wine tours and extravagant museums make the Ionian’s largest island worth a visit.

As with many islands, seafood is the delicacy favoured by locals. Freshly caught fish in traditional dishes such as Bianco – fish in a white sauce – and Bourdeto – a piquant fish stew – is followed by a shot of mandatory Ouzo liquer, an anise seed liquer popular throughout Greece, but particularly on the islands. The rich olive groves on the islands make for great olive oil tasting tours, but be careful you don’t come home with a suitcase full of the golden elixir.

Of 6,000 islands that are sovereign to Greece, only 227 of them are inhabited, making a holiday in Greece the perfect destination to switch off and recharge.

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G AM ES BO OK

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Photo by Julia Boikova

A DIFFERENT SHADE OF BLUE

G O O D GRA EM AD ES

Words by Rachel Zammit Cutajar

The summer months mean endless days on the beach, or floating around the Mediterranean. Now that travel has opened up a little, why not take some time to explore some of the bluer waters beyond the Maltese shore? With over 5,000 kilometres of coastline, Croatia, with its turquoise blue waters, is the perfect destination to release your inner beach bum.

The crossroads between East and West, Central European and the southern spirit of the Mediterranean, Croatia has developed a wide artistic, literary and musical tradition over the years. A rich cultural heritage that lives beyond museums, castles, churches and cathedrals. Lacemaking, manufacturing of children’s wooden toys, Becarac singing, gingerbread craft and the silent circle dance of the Dalmatian hinterland, folk traditions are kept alive till today.

Adventure seekers will appreciate this green paradise, teaming with wildlife including griffon vultures, wild horses, brown bears and dolphins. 10% of the country’s natural resources are protected, and the Plitvice Lakes are the only natural site recognised by UNESCO. Croatia has a longstanding tradition of camping and ecotourism.

Croatia’s beaches are voted some of the most beautiful in the world. Familyfriendly, unspoiled or nudist, you’re bound to find the perfect escape at one of these. Beach hop from the fine white pebbles of the beaches on Brač Island, the sandy beach Sakarun on the Dugi Otok island or Paradise Beach in the Lopar Bay on the Island of Rab for the best sun tan Europe has to offer. Waking up on a yacht at a different beach every day is the perfect antidote for 18 months of Covid lockdowns.

Foodies will love the diversity of Croatian cuisine, where each region has its own distinct culinary traditions. Ingredients and cooking methods vary from area to area, though there are some dishes that are prevalent throughout the country. From proto-Slavic essences mixed with Hungarian, Viennese and Turkish influences in the meats, desserts and vegetable dishes of the continental regions, to the Greek, Roman and Illyrian Mediterranean flavours of the fish delicacies and wines of the coastal region. Why not take a tour through Croatia’s vineyards, visiting different landmarks, restaurants and wine cellars along the way?

A summer holiday feels like the perfect reward for getting though the Covid pandemic and the challenges that came along as a result. Discover the Mediterranean through Croatian eyes for a well-deserved rest.

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FOOD

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FOOD

Learn to Cook like a Local Words by Rachel Zammit Cutajar | Photography by Julia Boikova

Would you like to take a visit to the farmers’ market in Ta’ Qali on a Tuesday or Saturday morning? Or how about a trip to the fish market in Marsaxlokk, early on a Sunday morning?

The Mattei family are passionate and knowledgeable about local produce and how to enjoy what is seasonal and sustainable at your table. For the last 25 years, food writer and home cook Pippa Mattei has been welcoming people from all over the world into her home, where she demonstrates how to prepare dishes, before finally serving them up to her guests in the Mediterranean garden, which is tended to by her husband John.

Pippa Mattei has been cooking and sharing her passion with food lovers for over 30 years.

She welcomes you into her house and garden, and together, you embark on a culinary journey that delves into the traditions and specialties of the Maltese Kitchen. She has written award-winning cookbooks, and continues to contribute to national press with her unique approach to good living and hospitality.

Her husband John is mad about all things pasta, and makes the best home-made ravioli filled with ricotta, a classic dish if there ever was one. Pippa’s grown-up children, Alex and Emma, have also worked with food professionally, and have specialised knowledge on how to select the freshest fish that is sustainable, and how to prepare it in various different styles beyond the norm, how to forage, as well as how to style and prepare food for TV and film.

As the world slowly opens back up, you might feel enticed to join them one weekend, and learn how to shop for and cook with local ingredients, which you can then enjoy in the garden, with a glass of wine. You’ll roll up your sleeves and, under their guidance, cook a meal to remember!

Weather permitting, you can enjoy the garden, with the scents of honeysuckle and jasmine, and from John’s kitchen garden, you can pick and enjoy salad ingredients!

pippamattei.com

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FOOD

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FOOD

THE MALTESE SUMMER TOMATO When ‘summer and sunshine are falling in love’, the tomato plant comes into its own. This wonderful vegetable is one of Malta’s best vegetables. Tadam in Maltese, the best crops are processed into cans and made into a tomato paste, known as kunserva, that is widely used in Maltese cuisine. In fact, our very best ‘snack’ is Ħobż biż-żejt, (bread and oil) which is prepared as follows: slice one fresh Maltese sourdough loaf (baked daily in numerous wood-fired ovens). Rub the slices with half a fresh tomato, or some tomato paste, drizzle with a good amount of olive oil and a little vinegar and sprinkle with salt and pepper - it is the best snack in the world! You can add to this garlic, olives, capers, red onion, mint and basil, although the garlic is best rubbed on the bread, rather than eaten raw.

SIMPLE, FRESH TOMATO SAUCE WITH BASIL Serves 4

INGREDIENTS: 1kilo pulpy red tomatoes – skinned by pouring boiling water over them – carefully peeled and roughly chopped.

4 tablespoons tomato puree (kunserva tat-tadam) 6 cloves garlic (ask for fresh Maltese garlic), peeled and chopped 3 tablespoons sugar A handful of fresh basil leaves torn not chopped 4 tablespoons olive oil (Maltese oil now available) rock salt, and freshly ground pepper

Method:

Heat olive oil in a saucepan, add the peeled and chopped garlic, salt and pepper. Fry until the garlic turns golden, then add the peeled chopped tomatoes plus the tomato puree. Add the sugar and torn basil leaves. Stir well, then allow to simmer over a low heat till the sauce thickens (about 20 minutes). Set aside till needed.

PIQUANT TOMATO SAUCE Serves 4

INGREDIENTS: Prepared tomato sauce (as above) 2 Tablespoons sugar 2 Tablespoons vinegar 2 Tablespoons Maltese capers (also harvested in June)

Method:

Warm tomato sauce in medium sized pan. Add the sugar, vinegar and capers. Allow to simmer for a few minutes then take off heat, allow to cool. Serve with grilled or steamed Mediterranean fish. Alternatively, mix sauce with some fried slices of baby marrows (Qarabaghli). Serve with fresh Maltese bread or cold meats, fried eggs etc.

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FOOD

FRESH TOMATO SOUP (As made in my childhood home by the wonderful housekeeper Faustina).

Serves 6-8

INGREDIENTS: 1 kilo fresh summer tomatoes 1 large onion 1 stick celery 2 Maltese potatoes, peeled and chopped 1 tablespoon sugar 1 tablespoon butter Salt and pepper 2 tablespoons plain flour Approx. 1 litre water

Method

Cut the tomatoes in half. Melt the butter in a saucepan, add the onion, potatoes and tomatoes, and toss together. Add the flour and stir well. Then add the celery, salt, pepper and water. Cook gently until all the vegetables are very soft (about 30 minutes). Remove the celery (which can be stringy) and pour soup through a sieve or a hand mill, pushing all the pulp through and discarding the skin.

Adjust seasoning, add another dot of butter, and serve with lots of crusty Maltese bread and butter.

You may also cut 2 slices of bread into cubes, and drop the croutons into a pan of sizzling oil. Fry until golden and carefully remove with a slotted spoon. Drain on an absorbent kitchen paper. Serve immediately with the soup.

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FOOD

SPAGHETTI WITH CUTTLEFISH (SICC) BLACK INK SAUCE Serves 4

INGREDIENTS: 1 kg of cuttlefish – ask the fishmonger to retain the ink and place it in a container. You must also ask the fishmonger to clean and cut the cuttlefish into bite-sized morsels Keep the tentacles.

2 tablespoons fresh garlic, chopped 2 tablespoons fresh parsley, chopped 1 onion, chopped lengthwise 6 tablespoons tomato purée (kunserva tat-tadam) 2 tablespoons capers, chopped 6 black olives, chopped 2 tablespoons white wine vinegar 80ml olive oil Chilli flakes.

Method

Carefully cut off the tentacles (leave aside for later), and place the silver-blue bag with the ink into a small bowl. Heat the oil in a deep pan, add the garlic and onions, and fry. When golden, add the cuttlefish and tentacles, and fry for another 5 minutes. Then add the salt and pepper. Fry for another few minutes, and add the tomato purée. Pierce the ink bags very carefully into a cup of water, and add this to the pan. Cook for a further 5 minutes, adding the vinegar, chilli flakes, olives and capers. Add another cup of water, give it a good stir and continue cooking for 30 minutes on a very low heat until the cuttlefish is tender and the sauce turns thick, black and shiny. Serve this with spaghetti and a sprinkling of freshly chopped parsley. N.B. Wear an apron when preparing this, and gloves, as the ink bags sometimes burst before you want them to!

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C U LT U R E

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C U LT U R E

Sculpting a post-Covid life Words by Rachel Zammit Cutajar | Photography by Julia Boikova

Life throws us many challenges, whether in the form of work anxieties, family struggles or simply juggling everyday life. Taking up a hobby – particularly one that allows artistic expression – has been proved to release tension. Amelia Saint George has been giving sculpting lessons from her Valletta studio for some 20 years. She explains why this is the perfect antidote for anxieties of any kind.

Anxiety from the idea of getting back into socialising again after months of social distancing is on the rise.

Getting back onto the social scene can be facilitated by taking up a new hobby, and working with clay is possibly one of the more rewarding hobbies that can get you out the door and talking to people again. It is a form of selfexpression, allowing people to externalise and process internal events, while communicating an inner state and forming relationships with others.

A number of studies have shown that engaging in artistic production helps depression and anxiety, reducing cortisol – the stress hormone – levels by as much as 75%. Doctors, lawyers, bankers and architects are among Amelia Saint George’s clientele. “They turn up at the door frazzled from a hard day’s work, and within minutes of getting their hands dirty, you can see them instantly unwind.” Working with clay takes you out of your routine, gives you something to master, something to contemplate.

It becomes a meditation of sorts.

Amelia’s students range from experienced to complete beginners, all of whom are mixed into classes of six.

There are no levels to the classes, as each person is working on their own project. “I’m a good teacher because I’m a terrible student. If you’re a true artist, you don’t need much help, just a few pointers here and there. What is truly rewarding is to see complete beginners sit at the table and watch how much they can achieve in such a short space of time. These people are not coming from a place of knowledge, so I need to be able to explain things simply without intimidating them, allowing them to reach their own potential without fear.

“Clay is a wonderfully forgiving medium. No matter where you are, you can always start again, learning from the mistakes you’ve made along the way. Do I have the odd failure? Yes, of course. But almost everyone comes in expecting to be that one failure and almost always leave being pleasantly surprised by what they have been able to achieve.”

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C U LT U R E

Through the Covid lockdowns, Amelia scaled back a little, teaching students on a one-to-one basis, though she has started to accept classes again. “It’s nice to see people back in the classroom environment again.

Although, a one-on-one-class is a lot more intimate, and students feel less intimidated to ask questions when they are in a group setting.

They feed off each other, get inspired off of each other’s work and build relationships.”

Amelia goes on to explain that working with other people on an artistic project is an ideal team builder. “Clay is a wonderful leveller,” she explains. “You push and pull to see what you can achieve. The same could be said of business. You also learn a lot about your colleagues, how they react, what frustrates them, whether they are able to laugh at themselves. It is exactly what team building is all about.”

Amelia allows students to come to a 2.5 hour drop-in class, although she encourages them to block book at least four. She provides all the materials necessary and takes care of firing students’ work, though there is an extra charge for larger pieces that need to be fired separately.

Amelia wasn’t always a sculptor. With a background in nursing and then writing books, she was once asked to model for a class of talented students at the Chelsea School of Art. Having spent a number of lessons sitting for the students, she couldn’t help but follow what the instructor was saying. One afternoon, she was asked to sit for a class but didn’t have anyone to watch her young children, to which she was told to bring them along. They were promptly given a lump of clay, as was Amelia, and the rest is history.

20 years on, as you walk into her Valletta studio in Ordinance Square, you are greeted by a large Labrador, cast in bronze – just one of Amelia’s animal sculptures. Inspired by both wildlife and pets alike, the studio is adorned by small animals in clay, bronze and even silver.

A pair of cuddling pigs in bronze and two giant silver snails are but small examples of the creatures that come to life under her artistic hand. Between the puppies and wild bears, she also creates portraits, sculpting maquettes of people ranging in age from 10 days to ninetyyears-old; of CEOs, heads of families and even young children.

Her studio is a source of inspiration. The Maltese features of the Valletta house with great big flights of stairs, colourful Maltese tiles and light streaming in through the open windows with the bustling market below, make you feel like an artist even before you’ve sat down, while dreams of living the artist-life fill your head. If you’re looking for a new hobby to break away from everyday life, why not try your hand at sculpting?

ameliasaintgeorge.com

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FOOD

Comino

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FOOD

Garden dinners for long summer evenings Words & photography by Rachel Zammit Cutajar With summer on the way and COVID restrictions easing up, life looks pretty sweet! What better way to celebrate that summer vibe than by having friends over and cracking open a bottle of bubbly in the garden? Of course, good champagne is always better enjoyed with great food. Be the hostess with the mostest (or the host with the most, but that doesn’t quite have the same ring to it) with these recipes that are fresh and seasonal. Most importantly, they’re easy to prepare, so can make the most out of your guest’s company, as opposed to slaving away all day in the kitchen. There’s never been a time when we’ve craved it more!

themalteseolive

TAGLIATELLE WITH MEDITERRANEAN PRAWNS AND ZUCCHINI FLOWERS Serves 4

INGREDIENTS: 500g tagliatelle 5 cloves garlic, finely chopped 3 zucchinis, cut into matchsticks 1 lemon, juice and zest Handful zucchini flowers, cut in half 2 tbsp prawn stock 1 cup dry white wine (more for drinking while cooking) 600g peeled prawns

Method

1.

oil the pasta in salted water for 2 minutes less than the packet B instructions (you’ll finish cooking in the pan).

2. Meanwhile heat some olive oil in a pan and gently sautée the garlic, taking care not to let it burn.

3. Add the zucchini and season with salt and pepper, chilli flakes and lemon zest.

4. Cook for a few minutes until the zucchini starts to soften.

5. Add half the zucchini flowers and the wine.

6. Allow to simmer for a few minutes until the alcohol cooks off.

7. Add the stock and simmer for a few more minutes.

8. Two minutes before the pasta reaches its cooking time, transfer to the pan using tongs (this will take some of the pasta water into the pan).

9. Add another half a cup of water from the pot into the pan and cook, continuously tossing.

10. Add the prawns and the remaining zucchini flowers, and cook until the prawns turn pink – be sure not to overcook these.

11. Squeeze the lemon juice over the top and toss.

12. Place in a serving bowl and serve immediately. Remember, people can wait for pasta, but pasta won’t wait for people!

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FOOD

MALTESE TOMATO AND ĠBEJNA Serves 4

INGREDIENTS: 275g plain flour 170g butter, chilled and cut into pieces 1 tbsp red wine vinegar 700g mixed tomatoes (try and find some different varieties – heirloom, cherry, plum or whatever you can find) 4 cloves garlic, sliced 3 small, peppered ġbejniet (ones made from sheep’s milk) 1 egg ½ lemon 1 tbsp chives

Method

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

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I n a large mixing bowl, rub the butter into the flour with a little bit of salt until you have coarse breadcrumbs, leaving some chunks of butter.

Pat into a large disk, cover in clingfilm and place in the fridge for two hours.

Preheat the oven to 200C. Slice the tomatoes and place in a large mixing bowl with 1 tsp sea salt.

Allow the tomatoes to sit for 5 minutes and then drain. This extracts some of the water from the tomatoes so that the galette does not become soggy.

Place the tomatoes on a piece of kitchen towel to absorb a little more liquid.

Roll out the pastry on a sheet of baking paper into a circle, about 5mm thick, and transfer to a baking tray.

Grate one of the ġbejniet and sprinkle over the pastry base, leaving a border of approximately 5cm.

Arrange the tomatoes and sliced garlic over the cheese.

Bring the dough up and over the filling, and brush the dough with egg watch.

Sprinkle the tomatoes with salt and pepper, and place the galette in the freezer for 10 mins.

Cook in a pre-heated oven for approximately 1 hour until the pastry is golden.

Place one of the whole ġbejniet into the centre of the tart, and crumble the last remaining one on top.

Grate the lemon zest over the top and sprinkle with chopped chives.

Allow to rest for 10 minutes before serving.

Serve hot or cold.

FOOD

CHOCOLATE AND STRAWBERRY PAVLOVA Serves 8-10

INGREDIENTS: 6 egg whites 300g caster sugar 3 tbsp cocoa powder, sieved 1 tsp balsamic vinegar 50g dark chocolate, finely chopped

TOPPING: 500ml whipping cream 500g strawberries 2 tbsp sugar Torn mint leaves 30g dark chocolate, coarsely grated

Method

1.

2.

3.

re-heat the oven to 150C. P In a clean, dry mixing bowl, whip the egg whites until you get soft peaks.

While the mixer is still going, add the sugar, one tablespoon at a time, until it’s all used up. The meringue should be stiff and shiny by this stage.

4. Fold in the cocoa powder, balsamic vinegar and chopped chocolate.

5. Pour the chocolate meringue onto a piece of baking paper placed over a baking tray in a circle with a small well in the centre.

6. Bake for approximately 1 hour until the edges are crisp and the top is dry.

7. Turn off the oven and place a wooden spoon into the crack on the door so that some air is allowed to get into the oven. Leave to dry out overnight.

8. Prepare the strawberries by hulling and chopping them in half.

9.

Add the sugar and mint leaves and toss. Place in the fridge until ready to assemble.

10. When ready to assemble, whip the cream and place into the centre of the pavlova.

11. Top with the strawberry mix and garnish with grated chocolate and mint leaves.

12. Serve immediately and don’t leave any leftovers. It won’t be hard!

Notes

• Make the pavlova the night before and allow it to cool slowly in the oven. Place a wooden spoon in the door to allow the oven to cool. In a clean, dry mixing bowl, whip the egg whites until you get soft peaks.

• Don’t be tempted to assemble the pavlova beforehand as it will go soggy. Prepare the strawberries and just whip the cream and assemble at the last minute.

• Don’t save any to have as leftovers as it goes soggy once the cream is put on top. This is the perfect excuse to go back for seconds, maybe even thirds!

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H E A LT H

Post-Covid anxiety Are we ready to socialise?

Words by Robyn Pratt

While we’re all looking forward to coming out of lockdowns and joining society once again, those niggling feelings of apprehension seem to be dulling the experience. Robyn Pratt, founder of SuperYou Coaching, talks about post-Covid social anxiety and how to deal with it. Over the last 10 years, she has helped professionals bridge the gap between what they have, and what they want from life, be it in a professional capacity or a personal one. And who doesn’t want to get back to enjoying the buzzing café lifestyle?

While writing this article, I am hopeful that Covid-19 will become more of a bad memory rather than a current nightmare. I am grateful to live in Malta where the vaccination rollout has been such a success and, fingers crossed, we can move to more restrictions lifting in the coming weeks.

For many, the news of reopening and returning to “normal” is treasured, but for some, it brings with it a sense of overwhelming anxiety and dread. Where we once welcomed that hello hug, those European kisses, sitting in crowded restaurants and bars, or dancing the night

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away, many now have reservations of getting too close, for fear of infection. Restrictions have become so ingrained in our daily lives that many of us feel naked without a mask when meeting other people.

The global pandemic has affected everyone in different ways. For some, it has been a tragic time through the loss of loved ones. For others, it has been frustrating watching their livelihood crumble into nothing. There are no right or wrong feelings towards the virus, as everyone has had to deal with their own struggles.

H E A LT H

According to a survey conducted in March 2021 by Esprimi for The Richmond Foundation in Malta, 36% of the 4,500 respondents (resident in Malta) reported feeling unusually tired and experienced low mood, indicating signs of depression. This figure has steadily climbed from 25% in June 2020. Across the seas in Spain, an online survey of almost 3,500 reported 15.8% of people now suffer with PTSD, 18.7% with depression, and 21.6% with anxiety. This paints a grim picture of people’s overall mental health.

Moreover, studies have explored how other stressors are adding to individuals’ emotional burdens such as social isolation, unemployment, and economic losses, and working from home while caring for children and other family members. The people that did go to the office may have developed phobias of meeting people outside their immediate circle.

It’s no secret that some people have coped better than others with the isolation brought about by the pandemic.

Have you joked about your introverted friend “living the dream” when lockdowns hit, and wondering how your extroverted friends managed to cope? But have the introverts really fared better than their extroverted friends?

At the start of the pandemic, introverts did seem to have the upper hand, doing better through initial lockdowns.

In the long run, however, the tables were turned. While it makes sense to think that by definition, extroverts need socialisation to thrive, evidence has shown that extroverts’ mental health has held firm during these periods of isolation while it was, in fact, the introverts that suffered more.

This was mainly attributed to their ability to maintain social activity through apps like Zoom and Clubhouse, as well as problem-solving coping strategies and their ability to seek support from their social network. Introversion on the other hand was more predictive of severe loneliness, anxiety and depression, all of which were known to be stressors during the pandemic.

As our ability to cope with the pandemic and its lockdowns has been so different, so will the emergence from isolation. While there are certainly things everyone is looking forward to – visiting friends, travelling, going back to restaurants, the theatre, gyms, sporting events and concerts – the very thought of these activities may be met with trepidation and anxiety. Reacclimating with socialising, re-learning how to talk to people and manage social awkwardness are real anxieties people are facing right now. Even the most socially anxious and introverted people are craving some form of social contact, but the way we feel about getting it will differ greatly.

return to normality, many are anxious about interacting with people again.

“I have gotten so used to working at home and being in my own space this past year that it feels quite scary to think about going out again,” said one young lady who called me to discuss her concerns. There is a brand-new comfort zone which has been created through remote working and efficient food delivery services. I have a sense that this new comfort zone could become a danger zone for many, and one which they feel anxious about talking about, in case others judge them. For anyone reading this who can associate with this, you are not alone!

I have been thinking about some ways that those who are feeling uncomfortable about socialising again could reduce their sense of anxiety and panic at the thought of meeting up once again with other human beings.

If you are experiencing severe anxiety that is impacting your daily life, it is important to seek professional help, however moderate social anxiety can be helped by gradually facing the things that cause discomfort. Deep breathing, yoga, exercise, meditation and mindfulness are all coping strategies that can have a positive effect.

Taking up a new hobby will allow you to socialise without the pressure of the level of conversation expected while sitting at a bar.

Start slowly. Do not pressure yourself to start going out and socialising as before for the times have changed and the new now will not be the same as before, at least not in the foreseeable future. Just because some people are eager to jump right in, doesn't mean you have to follow suit. Develop your own coping strategies, add a good dose of self-compassion and do not rush.

Don’t dwell on the negatives. Consider the way our life has improved during this time; there are many pluses that have come along with the challenges. We’ve learnt to adapt to an online life effectively (even though many of us are ready to have those face-to-face meetings). The time we have spent at home has allowed us to create new healthier habits. Don’t forget about the connections we’ve made with new people online, and the resulting communities and support groups of which we have formed part.

One thing we've all learnt is that things can change from one moment to the next, but the one thing that will never change is how we manage ourselves and how we deal with challenges and change. Through challenges we can grow. Make a plan – take small steps and celebrate the wins. Do not focus on the negatives. There are too many of those around at present!

Many people have reached out to me for guidance as they have developed new paradigms in relation to the way they feel about the restrictions and the new world in which we now live in. While many are happy about the subtle

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BUBBLING AWAY: THE CYNICAL WORLD OF CONTEMPORARY ART INVESTMENT Words by Michele Tufigno While the Cold War raged on and America enjoyed the first chills of air-conditioned life, one commodity was noticeably exempt from capitalism’s ever-wider grasp. In the kingdom of stock exchanges and cold hard cash, art - sacred to Ancient Greeks and oil tycoons alike - was treated with puritanical kid gloves, preserved in public museums and coveted private collections, away from the machinations and manipulations of what we now casually call ‘the market’. New World millionaires saved European treasures from going to rot; they funded modern artists and reassembled French chateaus in New York and Charleston, saving their boiserie interiors from the furnaces of recovering post-war countries. In the world of these latter-day Medicis, art served as a the final bastion of purity in terms of method, drive, subject and intent, independent of supply and demand and the whims of consumerism. Not for long, though. As economies and property values rose and crashed in periodic-near catastrophe, art would soon become a substantial part of the serious investor’s arsenal of appreciating assets, sitting comfortably beside gold bars and diamonds of dubious origin in Swiss climate-controlled vaults. The art world as everyone knew it would never be the same again.

Commerce and art are, of course, old bedfellows. For centuries, patronage was intrinsic to the simple existence of art; determining subjects and dominant styles, turning painters and sculptors into superstars, or plunging them into poverty and obscurity, depending on their fortunes and after sales service. Kings and popes commissioned and competed for the most coveted of works, providing a livelihood to these purveyors of luxury goods and, in due course, immortality. Today’s contemporary art market, however, is not Papal Rome or Ottoman Istanbul: the rules of the game are less Louvre and more LVMH. Simply put, art has been presented as one of the most attractive forms of contemporary investment, buoyed by decades of an overoptimistic, and many argue, overinflated, market, grounded in the rules of speculation. Welcome to the Art Bubble.

Art dealers have learnt much from their real estate agent friends, and boy, can they sell.

Unlike other forms of traditional investment, the contemporary art market is not based on past performance. Across major cities worldwide, agents and dealers are on a constant hunt for young, unknown talent, ready to pluck undiscovered 23 year olds from the obscurity of art academies and dingy studios before launching them into the Damien Hirst stratosphere.

So far, so good. The past thirty years have provided a series of incredibly talented painters, sculptors and performance artists, bringing social and political commentary to the pages of fashion magazines, newspapers and late night TV shows. The commodification of contemporary art cannot be underestimated: it has exposed the masses to valid works, but also created an immense new market for accessible pieces, more product than art, lining the coffers of the artist, but also those of gallerists and dealers in the process.

Yet one problem remains: how does one quantify the value of art? Let’s be frank: art is often very little more than a smattering of paint on cheap canvas, effectively possessing no intrinsic value. Many buyers acquire art for the sheer pleasure or prestige of possessing it, focusing

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on aesthetic beauty or its implied message and often ignoring market rules. For those seeking a return on their investment, however, it gets tricky. Unlike artists with impressive track records (Rubens’ Lots and His Daughters fetched close to £45 million at auction in 2016), the contemporary art buyer does not have the luxury of relying on centuries of proven worth and desirability when deciding on which works to invest in. Today’s artists do fetch astounding prices for their art, yet upon closer inspection, these sums often appear to be little more than the result of aggressive marketing and repeated, successive sales designed to inflate their value. One of my very own favourite Damien Hirst pieces, For the Love of God was sold for around £50 million to a varied consortium, which included Hirst himself amongst the portfolio of buyers. (Thousands of unsold pieces languished in his warehouse and his butterfly painting factories are now permanently shut). The most recent, absurdly cynical ploy is to peddle NFTs as a valid alternative to traditional art media: a collage by digital artist Mike Winkelmann, known as Beeple, sold for over $69 million at Christie’s, putting little old Rubens back into his dusty attic. It has, quite naturally, been touted as the ‘future’ for art, yet the most vocal proponents of NFTs are, yes, you’ve guessed it, those who directly profit from their skyrocketing sale prices. Like art world Elon Musks, but with better taste in clothes, they have hailed this historic sale as the way forward, erasing the Great Art Crash of 2008 from recent collective memory. What we are experiencing today is a repetition of the events which led to this great crash,

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creating an incestuous microcosm for artists, gallerists, galleries and museums in which to thrive financially but effectively limiting the creativity and freedom of the artist, now constrained by market rules and corporations along with his fashion designer and musician cousins.

Recent calls for greater legal regulation of the art market have also brought to the fore the widespread problem of money laundering through art purchases, adding another sinister twist to an already sordid tale.

So is art a no-go zone for intelligent investment? Certainly not. The patronage of artists is an investment in our societies and cultures, of nurturing creativity, debate, commentary and beauty in our increasingly polarised world. Do it to satisfy your narcissism if you must. A world in which art is reduced to squalid product would be a very dull one, but buying with foresight remains possible and profitable. Whether it’s an old master painting or a bright young thing’s remarkably fresh vision, buying art outside the confines of the corporate world is thrilling. Buy that Tracy Emin neon if you love it, but don’t expect it to make you rich. Focus instead on the quality and intelligence of new content; educate your gaze or hire someone to do it for you. Steer clear of big galleries and invest in your native or adopted community of artists. Pay what’s fair and a little extra; commission your own work and have your dog or lover painted. It may not turn you into an art mogul, but you didn’t want to be one anyway.

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SOCIETY

Podcast

VOICES OF THE INDUSTRY! 88 - EBM MAGAZINE - No 14

igamingnext.com/podcast

Jesper Kä rrbrink

Heidi Lofthus

Ka ro lina Pel c

Pi erre Lin d h