STRIPPED magazine - ISSUE 0 by MagMedia

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IN THIS ISSUE 12 What Lies Beneath Images of floating damsels, and graceful mermen contorting underwater are what to expect from Kris Micallef’s latest project, REGNVM.

18 Know your Single Malts Want to drink like a pro? Everything you need to know, and should look out for next time you’re swirling your glass.

22 Healthy is the New Sexy Mummies Yummies Chrys Mangion talks about the importance of a healthy lifestyle and suggests dumping all convenience food once and for all.

30 Out With the New, in With the Old This year’s Carnival will include a number of novelties – most of which hark back to the past.

32 Happy Hampi The first instalment of a series of travel articles entitled ‘Letters from my Friends’, Sue Grech Cumbo shares her experiences and details her current living arrangement in Hampi, India.

42 The Man of the Night Duncan F: Childhood memories, fancy dress parties, music, theatre, and future plans.

49 #YOLO You Only Live Once – but of course, that depends which way you choose to do so. Steve Mercieca takes things to another level and strikes out a couple of items off his bucket list.

52 The A List Parties, events and launches – places we’ve been to and the beautiful people we’ve come across.

54 Real Men, Real Style Are you a man who feels that dressing formally is a punishment in itself? Fashion blogger and stylist Caroline Paris might have just found what you’ve been looking for!

56 Win Me! It’s our little way of saying thank you … lots of prizes to be won – you should really check this out!

FEBRUARY 2014

STRIPPED

EDITORIAL

EDITOR'S LETTER Hello and welcome to the very first issue of Stripped. Every new venture has a beginning, and this is ours. It’s been a long and winding road, there were good times, there were even better ones, and there were times where Roberta and I have stared at each other blankly wondering why on earth we chose to launch something of the sort in the first place. There have been laughs, there have been arguments, there have also been a considerable amount of drinks and cigarettes consumed, but the lessons learnt along the way have made it worthwhile. What you might simply think of as ‘another newspaper magazine’, we view as the culmination of many months of thought, creation, and work.What you may perceive as ‘a lifestyle magazine’, we view as a personal goal achieved. Starting up a business and watching it grow before your eyes is a little bit like raising a child.A friend of mine once told me this, and I remember laughing it off at the time, but he could have never been so right. It's exciting, it's rewarding, it's also very tiring! Nevertheless, we regain our composure after this incredible journey and dedicate our first issue to all those who have made it possible.We thank friends, family, pets and colleagues.We raise our glass to photographers, contributors, designers and clients.To those we have shared

coffee with, who have taken the time to sit and talk to us, and to those who have made us smile on days where there was absolutely nothing to smile about.Thank you for having been there, for having prepared incredible meals, and for having made it all a whole lot better. Anyway, enough about us, let’s move onto you! We really do hope that you enjoy going through this magazine as much as we’ve enjoyed putting it together. In this issue we take a stroll down to Valletta to catch up with Kris Micallef at the opening of his REGNVM exhibition, we share lemon cake and ginger tea with Chrys Mangion who invites us into her home and candidly discusses her thoughts on life, business, and of course, food. All of this before the sun sets, which is when we head out to meet Duncan F who discusses his performance DJing as well as his plans for the future. There’s also an incredible travel journal by local traveller Sue Grech Cumbo, who wandered into a Children’s Trust in India by chance, and chose to make it her home, as well as some extremely useful fashion tips from fashion blogger and stylist Caroline Paris, amongst others. Our graphic designer (who for the record rocks!), suggests I should stop filling in with too much text (as us writers tend to do), so I'll just leave it at that. Once again, welcome to our playground.

Publisher Mag Media Ltd Printing Progress Press Editor Dana Bonello Advertising Roberta Calleja On the Cover Kris Micallef, Photographer & Architect Special thanks to: Kris Micallef, Chrys Mangion, Nicky Scicluna, Sue Grech Cumbo, Duncan F, Steve Mercieca, Graham Bencini, Martin Petersson, Peter Mercieca and Caroline Paris.

Would you like to be featured in stRiPPED ? For advertising opportunities, contact Roberta on (+356) 9925 6009 or roberta@magmedia.com.mt For anything related to editorial, drop Dana a line on dana@magmedia.com.mt Stripped is fully owned and published by Mag Media Ltd.

stRiPPED

is distributed for free With the independent on sunday.

The publisher, authors and contributors reserve their rights with regards to copyright. No part of this magazine may be reproduced or copied by any means without the written consent of the publisher. While reasonable care has been taken in order to ensure that Treat Magazine articles and other information are up-to-date and as accurate as possible, as at publication, no responsibility can be taken by the Publisher should any errors or omissions occur. No person or organisation or party should rely or in any way act upon any part of the contents of this magazine without first obtaining the advice of a fully qualified person.

FEBRUARY 2014

STRIPPED

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FEBRUARY 2014

STRIPPED

PROMOTION

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New SeaSoN, New LiNeS Spring iS juSt round the corner and we're juSt So excited about it! apart from the changing weather, thiS iS what thiS SeaSon haS in Store for uS! 10 STRIPPED

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{1} INVICTUS – Paco Rabanne: Inhale the scent of Victory with Invictus, the new masculine perfume by Paco Rabanne. This sensually fresh scent sets a modern vision of virility. Invictus is an unexpected clash of worlds, powers, sensations and values: a thrill of pure freshness in the top note faces the sensuality of the guaiac wood in the base note. Invictus, the essence of the Champion…the perfume of victory... Exclusively distributed by Ta’ Xbiex Perfumery Ltd. Tel: 2133 1553 {2} Abeille Royale Youth Serum - Firming lift, wrinkle correction: Bee products are some of the world’s most effective natural healing substances. Derived from their active power, a unique serum with Pure Royal Concentrate that stimulates the key mechanisms in the healing process within the skin* to continuously help to repair wrinkles and loss of tissue firmness. Visible results from the very first drops: wrinkles are filled in; the skin is tautened and recovers all of its firmness. *In vitro test. Guerlain is exclusively represented by FRANKS. Tel: 2388 2110 {3} Shiseido Lacquer Rouge: A liquid rouge that leaves lips as smooth as lacquer, with an intense colour and deep lustre. This rouge is recommended for those who seek an intense colour that coats the lips with a lacquer finish, or want to define their lips with its sensual lip finish. Apart from soothing and hydrating, the Shiseido Lacquer Rouge offers a deep intense colour and lustre that never bleeds or smudges offering a superior long-lasting effect. The rouge spreads smoothly and its applicator has been designed to fit the lips, offering an even finish. Shiseido is exclusively represented by C+M Marketing Ltd. Tel: 2142 4079

{4} Shiseido Zen for Men: ZEN for men is a unique fragrance composition with a unique concept, with its roots in Japanese tradition, and its heart firmly fixed in the modernity of man. When you experience ZEN, you also experience the freedom that comes with enlightenment. You sense the life force that powers you, the dynamic essence you share with every other living thing. Your internal passion is intensified by an endless energy. The fragrance includes a top note of Nashi, or Japanese pear, the autumn fruit that has been cherished in Japan and China for more than 2000 years. Its fine balance of sweet and sour notes is intertwined with a cool freshness. This is followed by a mid-note of Rhododendron, found high in the Himalayas at 1,500 to 2,000 meters, the Rhododendron tree thrives defiantly. Its clean fragrance evokes the presence of a powerful and intellectual man. Shiseido is exclusively represented by C+M Marketing Ltd. Tel: 2142 4079 {5} Guerlain Rouge Automatique: Guerlain’s Rouge Automatique provides hydration and long-lasting colour with one simple movement - a push of the lever. Luminous colour with a second-skin texture is revealed from within a chic Art Deco cylinder. There are two new, limited-edition shades for Spring 2014: #171, Attrape Coeur, a spicy and cheerful pink; and #144, Insolence, a vibrant fuchsia. Guerlain is exclusively represented by FRANKS. Tel: 2388 2110 {6} Dior Pore Minimiser: A skin-refining matte primer that mattifies and refines the skin, minimises pores, and smoothens fine lines immediately upon application. Its formula evens out the complexion and erases blemishes with a sheer and weightless finish. Dior Pore Minimiser is exclusively represented by FRANKS. Tel: 2388 2110

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FEBRUARY 2014

STRIPPED 11

Cover story

WHAT LIES BENEATH 12 STRIPPED

FEBRUARY 2014

cover story

Images of floatIng damsels remInIscent of ophelIa and graceful mermen In perfect physIcal form contortIng underwater are what to expect from KrIs mIcallefâ&#x20AC;&#x2122;s latest project regnVm. dana Bonello catches up wIth the man BehInd the lens. Photography by Kris Micallef

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STRIPPED 13

cover story

Being a first issue, we have put in a large amount of thought as to who, or what, we should select as a cover image. Our first ideas naturally leaned towards scouting for a stunning model and taking a killer photo. Along with our designer, we ran several image searches in order to decide what look would best suit the magazine, and compiled endless combinations of lighting, colour and props.We constructed mood boards, we sat around and talked about it, and then, it suddenly all made sense.

Kris during the production of REGNVM

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All this time we had been looking to create something ultra-refined, but hadn’t we started out with the intention of making Stripped a magazine that looks beneath the surface? It abruptly occurred to us that a photo is simply the end product of an infinitely long thought and creative process; we no longer needed to think about finished photography, what we wanted to delve into was actually the driving source behind them. It is with this thought that we introduce you to Kris Micallef, the creative mind behind REGNVM, a mesmerising exhibition of underwater photography that has just opened at BLITZ in Valletta last Friday.

For those who don’t follow the scene, Kris is a smart young man who has chosen to describe himself as creative, adventurous and ambitious for the sake of this interview. If I had to add another three adjectives to those I’d probably go with talented, dedicated and charming, simply because he really is. “I started taking photos during my free time while reading architecture at the University of Malta. My first shots included several photos of friends, which eventually led to my interest in portraiture. When I graduated two years ago at the age of 23, I decided to focus my time and energy on my photography. I really feel that my architecture background has helped me to develop in several ways, and this influence is visible in my work. I love merging my subjects with interesting buildings and landscapes – Malta is a brilliant playground for a photographer!” Of course, talent always plays it part, and despite being a self-taught photographer, Kris’s work is definitely a cut above the rest. How long have you been taking photos for?

Cover story

I curiously enquire.“It is difficult to establish the day one becomes a photographer,” he muses.“It’s a long learning process – as time goes by we learn new things, our tastes mature, we become more aware of the different dimensions around us, and different experiences inspire us.” Kris recalls how it took several years of experimenting until he started seeing progress in his work.“It hasn’t always been easy of course, but if I had to go back I’d definitely do it all again,” he beams. “Nowadays I feel that last five years have been some of the most exciting years of my career, as well as my life. I have been commissioned by various magazines and designers on the local and international scene and have exhibited in various countries including Holland (Maastricht), France (Saint-Tropez), Spain (Barcelona and Marbella), Ukraine (Kiev), Belgium (Brussels), Gibraltar and Palestine (Jerusalem). Nonetheless, I still feel that the years ahead of me have a lot to teach me as a photographer.” With a spectacular portfolio that oozes passion and beauty, I cannot help wonder

what aspects of his photography reflect his personal life.“My main portfolio is fashionbased, and definitely reflects my love for fashion, interesting people, exceptional design and all things beautiful. My current work however seems to be heading into another direction. I feel that slowly, my style is maturing, and this allows me to develop new dimensions within my work. It’s almost as

here. I enjoy meeting new people, having long conversations, drinking good wine, listening to music, dancing, learning and discovering new things. I enjoy the arts and travelling, however, having the opportunity to photograph all of this is what I am most grateful for.” Back to his current work, which is the main reason behind our rendezvous after all,

EvEry photo is about lovE, powEr, strugglE, music and EnErgy amongst othErs; i wantEd to dEdicatE this projEct to all thosE who havE madE a significant diffErEncE in my lifE though it is alive, and it changes, grows and evolves at the same rate that I do.” When asked about his outlook on life, Kris’s reply is concise and meaningful.“I think the world is an amazing place to be in and I try to make the most of the time I have

I take the time to walk through his work for a second time, and take it all in. His photos range from the depiction of elegance and grace, to more powerful and eerie scenes, and the longer I looked at them, the more I felt that they reached out to me.

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STRIPPED 15

Cover Story

Nevertheless, their ambiguity is probably what drew my attention towards them first time round. So, what is REGNVM all about?. “Well, this is my first solo exhibition in Malta,” he calmly explains.“It’s a collection of photographs I’ve created portraying an imaginary kingdom and the beings that inhabit this submerged world.”

ris relates how the entire REGNVM collection was photographed over the span of two summers.“Of course, choosing the sea as my studio was not the most practical of ideas in retrospect,” he chuckles. “The sea has always played an important part of my life, it inspires me, it motivates me and it soothes my mind; there is no way that I could have ever created my underwater kingdom in a pool!” Despite its majestic beauty, the sea is also unpredictable and Kris recalls several shoots that needed to be rescheduled due to wind and visibility conditions.“Water clarity of course played another important role. REGNVM was shot in various bays around the Maltese Islands, however we found Crystal Lagoon in Comino the easiest to work with.” 16 STRIPPED

FEBRUARY 2014

Apart from exhibiting at BLITZ, Kris has also produced 250 copies of a limited edition book that carries the same title. Backed by a creative story crafted by Stanley Borg, the printed edition promises to extend the fantasy of his latest enchanting creation in a more tangible fashion. So what’s the real story behind this exhibition? “It’s an adaptation of my everyday observations and experiences, transformed into underwater dwellers,” he casually replies.What else? I pry. “Well, to be quite honest, every photograph represents someone in my life.Through this exhibition I wanted to capture their essence, and immortalise it in the images of fantasy characters. The protagonists of REGNVM are in fact at the centre of my own kingdom.They represent past experiences, intense emotions and lifelong friendships. Every photo is about love, power, struggle, music and energy amongst others; I wanted to dedicate this project to all those who have made a significant difference in my life.” Any chance of knowing a little bit more? I question.“Not a chance,” he grins. REGNVM will be on exhibition at BLITZ in St. Lucy Street,Valletta up till the 20th March. Books will also be available for sale at the gallery. www.krismicallef.com

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PROMOTION

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29 Clubhouse GUFCN MANOEL ISLAND, GZIRA

Located by the water’s edge just as you drive into Manoel Island, the new 29 Clubhouse GUFCN restaurant is one you definitely want to try. Its large interiors and sprawling veranda make it an ideal venue for a lazy lunch over the weekend, a birthday party, a staff event, or a quick business lunch during the week. Being part of the Gzira United Football Club, the walls are appropriately clad in footballing memorabilia, newspaper cuttings and other various souvenirs, giving this particular diner a cosy and casual vibe. Backed by the team that made Paparazzi in St. Julians so popular amongst patrons for decades, the 29 Clubhouse comes with the same promise of generous portions, reasonable prices and impeccable service. The menu is varied and caters for all kinds of eaters, with dishes ranging from pizzas and pastas, to more hearty options such as duck breast served with apricot sauce and delicious racks of pork ribs glazed in BBQ sauce and maple syrup.

Of course, the legendary ex Paparazzi burgers are back with a varied selection of genuine burgers topped with an assortment of mouth-watering accompaniments. For those who are perhaps slightly more conscious about what they eat, the salad bar offers generous portions of wholesome salads that include classic variations such as the ‘Vuvuzela’, that includes buffalo mozzarella and tomatoes drizzled in basil oil, all the way to my personal favourite, ‘Tigers’ that comprises baby prawns tossed in a garden salad and served with a light rosemary sauce. All the items on this menu have been given a football twist, and are generally the centre of several dinner conversations due to their strangely apt connotations.

patrons comfort and reliability, as opposed to glamour and awe. This particular venue handles large groups and young children with the same amount of efficiency as they would should you choose to dine alone. With ample parking facilities and the possibility of dining there alone, or with 30 of my friends, at such a reasonable price, I will definitely be back to this place soon. In the meantime, I’ll let you try to remember what your favourite dish at Paparazzi was up to a while ago, chances are you’ve just realised where you should be heading out to lunch tomorrow.

The philosophy behind 29 Clubhouse is to offer patrons genuine food at honest prices. It’s not fancy; I’ll give you that, so if you’re on the lookout for fine dining, or complex fusion cuisine, then you’re probably in the wrong place. Restaurants such as this have been designed to offer

29 Triq Forti Manoel Gzira Manoel Island, Gzira. Open all week. T: +(356)2133 5829. E: info@29clubhouse.com. 20 STRIPPED

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Tower Road, Sliema - 21323833 St. Lucy Street, Valletta - 21224809

Bon Apetit

According to chrys MAngion, convenience food is our ruin. she speAks to dAnA Bonello ABout the reAsons Behind, And lessons leArnt, froM her Business venture And her inherent pAssion for reAl food. Photography by Nicky Scicluna

]

f you work in an office and generally order lunch, chances are that youâ&#x20AC;&#x2122;ve come across the soup lady with the radiant smile at some point or other. Chrys Mangion is a thirty-something bubbly private caterer with a simple goal in mind â&#x20AC;&#x201C; to change the way we think about food, while keeping it all as simple as possible.

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Bon Apetit

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Bon Apetit

“Up to a couple of years ago I used to work in corporate finance, dealing in foreign exchange, but after having my daughter I decided to take a break and become a stay at home mum. A passion for food, combined with too much free time, meant that I spent a considerable amount of time preparing incredibly elaborate dinners for my husband every night. I’m not too sure he minded that actually,” she chuckles.“I come from a family of chefs and food has always represented a large part of my life. Growing up in a house where cooking is such a big deal rubs off I suppose.”

eat so unhealthily out of sheer convenience, I figured that this could be my opportunity to make a change,” she beams.“I woke up one morning and suddenly it all made sense, I set up a Facebook profile page and headed out to purchase a variety of take away containers to transport soup in. I then got in touch with the company I used to work for and agreed to start preparing healthy lunch options and delivering them directly to their offices. I suddenly felt useful again; I was working from home and enjoying the excitement of starting up a business.”

family’s meal. I used to prepare everything the day and night before; I was determined to serve honest, simple food. I was generally sold out by 10am.” Like most producers who offer genuine quality over quantity, however, Chrys realised that sadly, her business model was not sustainable in today’s consumer-driven economy, and has taken a break from preparing daily lunch menus.“My daughter was growing up too fast, and I realised that sometimes it’s good to slow down. Today I cater for dinner parties and dinner functions, as well as preparing finger foods for parties, but I no longer have a fixed menu to plan every day. I’m taking the time to enjoy creating recipes again and I can’t help but feel that suddenly, my love for food is becoming stronger. I felt that my cooking had become somewhat robotic over time, particularly when I was verging on ‘mass production’ by my standards! Just like good food, a good life is best enjoyed slowly,” she smiles. “Cooking is an extremely physically demanding activity; you really need to love what you do to take it up as a profession. Nevertheless, the satisfaction of creating something new, from scratch, is simply amazing!”

“From a very young age I always tended to pick creative activities over academic ones, and had it not been for my mother I would have probably progressed to receiving formal education related to food preparation. She always thought that being a chef was no job for a woman, and at the time I felt that she might have been right. Nevertheless, cooking comes natural to me, I have always been very aware of flavours and I have always pushed myself to be as experimental and versatile with food as possible.” Encouraged by friends and family, and bored of spending too much time at home, Chrys decided to embark on her first business venture and established Mummies Yummies, a small catering service that offered a daily range of fresh, homemade soups delivered to your desk.“I realised that many people tend to 24 STRIPPED

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“Business took off much quicker than I thought it would. I had reached a stage where I would drop off my daughter at school every morning, stop at a nearby farm shop and purchase all the vegetables I needed for the day. I’d then head home to prepare around six or seven soups from scratch every morning. At a point I was cooking and delivering around 60 to 80 litres of soup every day – and all this before 1pm – it was completely mad!” “Eventually, a friend suggested the Farmers Market, where I spent around six months selling homemade fresh pies and soups from a stall there every Tuesday and Saturday. People would visit my stall because they knew that they would be eating something genuine that was made with the same amount of care and dedication as I would have put into my

Chrys explains how nowadays, we have moved so far away from the traditional Mediterranean diet it is almost as though we no longer care anymore.“You know,” she pauses,“we are so careful when choosing what wear and how we look; I can’t understand why we are not more aware about what we eat. In my own way, I really do hope to be able to raise awareness of raising our children on better food, as our parents, and those before them have done for so long. The only canned food my mother stocked for instance, were baked beans and tomato pulp.” Of course, cooking an elaborate meal every night seems daunting to most.“A little preparation can go a long way,” she advises.“If you’re free on the weekend, just cook in larger amounts and freeze food you can serve along the week. It is also really important to stock your cupboards with nutritional ingredients such as lentils and barley for instance, rather than tins and sachets.” “Being healthy has nothing to do with weight or appearance; it’s about taking care of oneself. I’m assuming that we’d all like to live for a while longer, we need to move closer towards traditional cooking and steer as far away as possible from pre-packaged convenience food,” she determinately concludes.

Bon Apetit

I realIsed that many people tend to eat so unhealthIly out of sheer convenIence, I fIgured that thIs could be my opportunIty to make a change

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Bon Apetit

CHRYS COOKS Roasted pumpkin oRzotto

Quick easy risotto is always a delicious meal, this is a twist on tradition by using pearl barley.

inGRedients • 1kg pumpkin, seeds removed • 200g fresh local peas • 2 tablespoons butter or olive oil • 1 cup uncooked pearl barley • 1 leek, white and light green parts only, thinly sliced • 1/4 cup white wine

• 4 cups chicken or vegetable stock (preferably homemade) • 1/4 teaspoon salt, or more to taste • 1/4 cup toasted almonds, chopped • Grated Parmesan cheese (optional)

metHod I like to roast my pumpkin first – place on a baking tray with a bit of salt, pepper and freshly grated nutmeg and roast for 30mins. In the meantime, you can start off the orzotto or barl-otto, as you would any old risotto. Add oil and sweat off the leak, add the barley fry for a few minutes. Add the wine and turn down the heat till almost gone. The difference between this and a risotto is you do not have to stir it continuously and it’s still creamy and delicious. Meanwhile prepare your stock – I used a veggie stock I made earlier but a bouillon cube is fine, especially if you’re in a hurry. You can get some great ready stocks too – so look out for those! Add the roasted pumpkin and raw peas, stock and salt, and bring to a boil. Lower heat and simmer uncovered, stirring occasionally, for 30 minutes, or until barley is cooked through but still chewy and pumpkin is falling apart. Taste and adjust seasoning. Serve immediately, topped with a sprinkling of toasted almonds and grated cheese, if desired. 26 STRIPPED

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Bon Apetit

Larb

A heAlthy tAke on trAditionAl tAcos or wrAps.

IngredIentS

• 1 tablespoon peanut oil • 500g lean pork mince • 1 stem lemon grass, finely chopped • 1 fresh long green chilli, finely chopped • 1 fresh lime juiced • 1 tablespoon fish sauce • 1 tablespoon sweet chilli sauce

• 1 teaspoon finely grated lime rind • 1/2 small red onion, thinly sliced • 1 handful fresh coriander leaves • 2 medium sized carrots grated • 2 tablespoons torn fresh mint • Baby Cos Lettuce leaves, to serve • 40g (1/4 cup) finely chopped roasted peanuts, to serve

metHod

Heat the oil in a wok over high heat until just smoking add the pork mince, lemon grass and chilli and stir-fry, breaking up any lumps, for 3-4 minutes or until pork changes colour. Set aside for 15 minutes to cool slightly. Whisk together the lime juice, fish sauce, sweet chilli sauce and lime rind in a small bowl until well combined. Drizzle dressing over the pork mixture. Add the onion, coriander and mint and stir to combine. Spoon the pork mixture among lettuce leaves and sprinkle with peanuts to serve. Roll the lettuce leaf and eat as you would a wrap.

FreSH StrawberrY Compote LamIngtonS

Home made Fro-Yo (Frozen YogHurt)

IngredIentS

not only is it super tAsty but i cAn give it to my dAughter And know exActly whAts in it! perfect for strAwberry seAson.

A super quick teAtime treAt!

For the strawberry compote • 3 cups very ripe diced strawberries • 2 tbsp lemon juice, freshly squeezed • 2-3 tbsp sugar

For lamingtons • You’ll need stale vanilla or plain cake or sponge. • 1 cup natural shredded coconut, raw works well too

metHod

IngredIentS • 1/2 cup almond milk/soya milk or regular cow’s milk • 1/4 cup unrefined sugar or a sugar substitute such as stevia - according to taste! (for a

sugar free version skip this line!) • 1/2 tsp Vanilla • 1 cup Nonfat Greek Yogurt • 1cup Pureed Strawberries

Place the strawberries, lemon juice, and 2 tbsp. of the sugar in a medium sauce pan over medium heat. Use a potato masher to smash them a bit and release some of their juices. Bring them to a simmer, cook for 5 minutes, stirring occasionally. Taste, adding a little more sugar if necessary. Pour into a bowl and allow to cool, blitz with a hand held blender to remove any lumps. Place in jar, it'll last for ages, if you can resist it.

metHod

Cut cake into squares, sized around 2 bites worth. In a bowl add around half the contents of your strawberry compote, together with 2 tablespoons of warm water. Dip cake squares into the strawberry mixture and roll in the coconut shreds.Voila, teatime treats in minutes!

In a liquidizer or food processor whizz up the frozen strawberries and yoghurt mixture. It should be ready to scoop and serve at this point. If it’s still runny, place in a freezer safe container with a lid until it sets.

Wash, hull and freeze your strawberries. In a saucepan add half the milk and the sugar, warm till crystals dissolve (unless using stevia, in that case stir in milk), allow to cool add vanilla, Greek yoghurt and chill in fridge.

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PROMOTION

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Williams Chase GB extra dry Gin Similarly to the Elegant Gin, the Williams GB Gin is made from Chaseâ&#x20AC;&#x2122;s own singleestate vodka that is grown, fermented, distilled and bottled on the familyâ&#x20AC;&#x2122;s farm deep in middle England. An infusion of juniper buds and berries ensure that the driest gin possible is distilled, followed by 10 fine botanicals including; cinnamon, nutmeg, ginger, almond, coriander, cardamom, cloves, liquorice and lemon. Use to create a well-balanced Gin and Tonic, or enjoy as a Sweet Martini.

Williams Chase elegant Gin The story of Williams Elegant Gin begins with vodka. It is a relatively unknown fact that gin is made from vodka, so, unlike other gins, Williams Elegant is truly single-estate from field to bottle. Unlike most other gins, where a neutral grain spirit is simply redistilled, Chase press their organically grown cider apples from the family farm; fermenting them into cider, then distilling into their Naked Chase. This is then re-distilled with eleven carefully considered wild botanicals and naturally pure water taken from the aquifer running underneath their cider apple orchards. The result is a full bodied, sharp, yet fruity gin with tears and true provenance.

Chase original Vodka Voted the World's Best Vodka by the prestigious San Francisco Spirits Competition, Chase Vodka is the world's first super premium English potato vodka. Chase Potato Vodka is produced using only traditional artisan methods that a distiller of over 100 years ago would recognise. Using a pretty, bespoke copper batch pot and unique 70 foot rectification column (the tallest in Europe), the result is a really pure vodka that is beautifully smooth with a naturally sweet and creamy taste. Great served neat, straight from the freezer. A pure delight!.

For trade enquiries kindly contact Logic International Ltd. Tel: +356 245 282/3 28 STRIPPED

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Chase Fresh Fruit liqueurs Made using award-winning Chase Original Vodka, these fine fresh fruit liqueurs have a genuine luxurious quality created from the perfectly balanced blend of fresh fruit, with the smooth and creamy characters imparted by the vodka. Every bottle captures the true, rich flavours of beautifully ripened and carefully selected varieties of fresh fruit to achieve the best and most delicious taste, without using any artificial ingredients or heat methods. Chase liqueurs make a perfect complement to champagne, cocktails or desserts.

Chase Marmalade Vodka Chaseâ&#x20AC;&#x2122;s award-winning, three times distilled Chase Original Vodka is marinated with the finest Seville orange marmalade in a beautiful copper pot still.The vodka is then distilled a fourth time, with the vapours passing through fresh orange peel, to create this complicated and totally natural orange experience. The finished spirit is clear with a golden hue, a strong orange zest on the nose, with a naturally rich bittersweet flavour, and a warm velvety mouth feel. Chase Marmalade Vodka is perfect over ice and tonic, or in fresh summer fruity cocktails. Try it neat, chilled or use it to make a classic 'Breakfast Martini.'

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CULTURE

phoTo by elisa von broCkdorff

Out with the New, iN with the Old

This year’s Carnival will inClude a number of novelTies – mosT of whiCh hark baCk To The pasT

Colourful floats, dancing queens, bright costumes, entertaining re-enactments – all will be there at this year’s Carnival. But there will also be much more besides. From the return of satire to the wandering farce qarcilla, this year’s Carnival will include a number of novelties – most of which hark back to the past. In Malta, the roots of Carnival can be traced back to the early 1400s, although it was the Knights of the Order of St John that endowed the national festivities with spectacle and pageantry. Such a venerable tradition means that much that is new in this year’s Carnival is also – in fact – old. For the first time in 40 years, Carnival will be held in St George’s Square, bringing the festive atmosphere to the heart of the old capital, where it was held up to the early 1970s. The return of satire,

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too, is a novelty with its roots buried in the past as Carnival parades during the British period, especially in the 19th and early 20th centuries, were noted for their biting satirical themes. The qarcilla, or wandering farce – which also makes a return this year – was still held in the Valletta Carnival up to the 1930s. A man dressed as a notary read out a marriage contract in rhyming verse full of witticisms – some verging on the obscene – to a bride and groom. The first known qarcilla was written for the 1760 Carnival by the poet Fr Felic Demarco. This year’s qarcilla, penned by Trevor Zahra, will be performed by a number of actors, including Joseph Galea. They will wander around the streets of Valletta on Saturday evening, re-enacting a parody of a wedding ceremony.

CULTURE

Saturday evening is also when the Carnival festivities will reach their climax. This year – another first – they will also run through the night, in a non-stop celebration. Yet another first is the twinning with Notting Hill Carnival, Europe’s largest festival of popular culture. Sureya John, the UK Universal Carnival Queen, will be headlining the first ever presentation of the Notting Hill Carnival in Malta. Another Carnival Queen, from the Elimu Paddington Band, will also perform with the Notting Hill Group. Other novelties include the artistic direction by Carnival director Jason Busuttil for the first time, a group of dancers from the Adult Training Centres of Agency Sapport who will present a dance and a People’s Choice Award which will be selected by televoting.

All this is apart from the dance competitions, float defilés, swarming streets and exuberant costumes that are so much a part of Carnival. For a few days Valletta is in party mode. Streets are transformed, children everywhere are in fancy dress, gigantic floats push their way through the crowds. Year after year, Carnival arrives, changing the mood of the capital. And while much around us changes, some traditions remain.

The Malta Carnival is organised by the Malta Carnival Committee with the support of the Malta Council for Culture and the Arts and MSV Life. For the full programme visit www.maltaculture.com

Photo by Drinu camilleri

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Letters from my friends

Travel India

HAPPY HAMPI Stripped preSentS collection of candid experienceS aS perceived through the eyeS of fellow local travellerS

A letter from Sue Grech Cumbo Even if you live the most vibrant of lifestyles, have an exciting job and an active social life, nothing can ever replace the unique experiences offered by travelling. Visiting a foreign country allows you to take in, first hand, how the rest of the world lives. It offers you the possibility of returning home with a new appreciation for your own home, while gaining a broader and worldlier view in the process. We have one life; passing up a chance to travel is at a par with passing up a life altering experience.

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Letters from my friends

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Letters from my friends

n this issue we share our first letter, received from Sue, as she recounts her travels towards her newly found home, in Hampi, India.

“My travel buddy and I decided to travel to Hampi on a whim after meeting a couple of other travellers in a tea shop in Kerala. Knowing that we could both do with a break before starting another yoga course, we packed our bags that same evening and were aboard the next 13-hour train to Bangalore, followed by a second 12-hour train ride to Hospet (Hampi), the following day. I find that train rides are always a very eventful part of travelling abroad – most experiences are too long to relate, but my journey from Banglore included a Sleepers Third Class ticket leaving at 11pm. Tired from our previous journey, we get onto the train and attempted to locate our beds along the chaotic corridors, while everyone around us bustled in order to get their suitcases and beds sorted. I should also probably note that you rarely see any tourists in third class wagons, so this is as local as an experience as one gets, sometimes good, sometimes... let’s say, memorable. We eventually found our beds, and as I pulled myself up to the top bunk, slouching to sit upright as the bed was so close to the 34 STRIPPED

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ceiling, I noticed a large pile of masala and crispy food on the hospital-like mattress I was meant to spend 12 hours on.‘Only in India' I laughed, as I cleaned the area up with wet wipes and spread out a couple of sarongs and wool scarves over the mattress. Ah! Finally time to sleep, I thought. Not even fifteen minutes later, some people in the bottom bunk beds turned the lights on and we could hear locals chattering in their undecipherable dialect. Before we knew it, a woman climbed up into our beds and started screaming at us in Hindi, whilst energetically gesturing that her and her husband’s ticket is the same bed numbers as ours, and we were in their beds. We checked our tickets and all seemed to be in order; however this incident went on for at least an hour and we were continuously asked to show our tickets to every new local that got involved in the discussion. It transpires that the train station had double-booked the beds, but in between translations, and lack of sleep, everyone seemed to become more aggravated the later it became. By around 3am, the ‘train conductor’ was brought into the argument and we were woken up abruptly once again. This time however, the officer informed us about the booking error and upgraded us to a second class AC wagon.

Letters from my friends

We made our way through six cabins with our luggage and came to 2nd class – the difference was unbelievable! Here we found clean sheets and the cabins were generally clean and the locals here seemed very wealthy – we almost forgot we were on the same train! The family we were sharing a bunkers room with were lovely, as we told them our story the following morning they laughed saying that these situations were very normal here. We joined them for a cup of chai with them and they shared some home cooked lunch they had brought along. We arrived in Hospet by around 2pm and as I walked off the train and looked around me, I honestly felt like I was standing on the set of the Flintstones movie! There were massive boulders scattered everywhere, miles and miles of rice fields, lakes and coconut trees, monkeys and chipmunks everywhere, it was out of this world!

stone, and beautiful sculptures, bathing areas which use to be used by kings and endless other sacred areas. The other side of the river is where pretty much all of the backpackers stay, there are nine guesthouses in the whole town, which are side by side in an unpaved 'street' between acres of rice fields and boulders. Walking through the rice fields or up the miles and miles of boulders the scenery here is just breath taking, beauty lies everywhere I look and not a single day goes by where I don’t step outside to watch sunset, which is possibly one of the most incredible ones I have ever seen. Most people bring their instruments along and sunset here is somewhat of a ritual. Travellers and locals jam in many of the ‘sunset spots’ as we watch the sun disappear behind the rice fields and temples before us. It's amazing!

Not a siNgle day goes by where i doN’t step outside to watch suNset, which is possibly oNe of the most iNcredible oNes i have ever seeN. We got a rickshaw from Hospet station to the river and travelled across dusty small roads lined with inconsistent stalls selling coconuts, fruit and veg and colourful bags. The kid driver we had explained that all that this particular area once thrived with shops and guesthouses but the government stopped most businesses on this holy side of the river which is a Hindu kingdom, and now also a Unesco World Heritage site, where over 2000 temples have been excavated in the past 100 years. This particular area is a very raw town which, if you have a day or two to get a bicycle and explore, is absolutely mesmerising. Every temple is more beautiful than the next, some looked Grecian, others were huge temples; one in particular very similar to Angor Wat in Cambodia, with carvings on each piece of

During my first week here, I ventured around the holy town and came across a Children's Trust by the roadside. I walked in out of curiosity and was immediately greeted by a number of children who ran towards me and hugged me, introduced themselves and tried to ask every question they could possibly muster in the little English they knew. Eventually, the local man running the Trust walked out and I found myself chatting with him for a while. He explained that the Trust was in desperate need of Maths and English teachers, and that they were on the lookout for volunteers willing to help the children with homework in the afternoons and food preparation during the day. Most of the children there had no means to eat anywhere else and enjoyed three meals a day at the Trust. I immediately felt that coming across and walking into this school must have been a sign and agreed to help out for a while. FEBRUARY 2014

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Letters from my friends

This particular Trust is a pre/after school for 41 children aged between 3 and 16. On a typical day, the non-resident children arrive at around 8.30am every morning, and start their day with a short Maths or English lesson. We then serve breakfast, which is almost immediately followed by chaos as all the kids wash their plates using a hosepipe and a bucket, and grab their schoolbags before heading out to the local government school nearby in a rickshaw. They then return in the afternoon, and I sit with them and help them with their homework, followed by various non-academic activities such as colouring or singing. Some of the children here live in a foster home nearby, whereas others live in the actual school. Saturdays generally include a picnic or excursion of some sort, and I must admit that as time goes by I am starting to enjoy and look forward to these field trips as much as the kids themselves! Working at the Childrenâ&#x20AC;&#x2122;s Trust here in Hampi has become my main focus at the moment. The kids and the scenery here are

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the highlight of my day, and seeing their little faces light up every morning as I arrive gives me incredible satisfaction. I have chosen to make Hampi my home until my visa expires, and will hopefully return to see the children once I renew my Indian visa in a couple of months after having travelled to the northern side of India. Of course, things could change, but this is definitely where my heart is at the moment.

Are you or your friends travelling and would like to share your experience with us? Iâ&#x20AC;&#x2122;m excited to hear from you! Drop me a line on dana@magmedia.com.mt

PROMOTION

Atlas launches new benefits and services for home and motor clients – and their pets! Atlas Insurance has begun the New Year with a number of new benefits and services for its motor and home clients, which include a new home emergency service. Atlas has also launched a simple and affordable pet insurance policy for pet owners.

“Atlas is also providing free GAP insurance for new cars in the first year. We will replace your car, paying up to 110% of its value, if it is written off or stolen.” Clients can also purchase further gap insurance after the first year for cars under 5 years old.

Atlas is pleased to announce the launch of Atlas HomeHelp, a new emergency helpline and service which is being offered free of charge with every home policy. “Should an emergency arise, such as a burst pipe or broken windows, all you have to do is pick up the phone and call 21 222 333. Atlas will assess the damage and find a quick solution. We will also handle all the necessary payments,” explained Marisa Polidano, the Insurance’s Personal Lines Manager.

Atlas will now also be providing pet insurance – a simple and affordable policy, with no medical tests necessary for dogs between 3 months and 8 years old and cats between 3 months and 12 years. Pet owners who decide to take out a policy before the end of June 2014 will also receive a 25% discount.

Atlas’ new motor benefits include a courtesy car while waiting for parts. “Complimentary courtesy car amounts, as well as any increased car hire amounts you purchase now include the “waiting for parts” period if your car can’t be driven,” said Ms Polidano.

Clients will be able to choose between two types of cover, Essential and Premier. “Our pet insurance includes excellent benefits and amounts for vet fees, advertising and reward if your pet goes missing, boarding fees while you are in hospital and holiday cancellation, cover for damage or injuries to others caused by your pet, as well as cover for accidental death.” For further information, please visit atlas.com.mt

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NiGHTLiFE

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NIGHTLIFE

AFTEr domINATING THE LocAL NIGHTLIFE scENE For sEvErAL yEArs, duNcAN F Is oNE oF mALTA’s mosT rEspEcTEd dJs; HowEvEr THAT Is NoT THE oNLy AcE up HIs sLEEvE. IN THE comForT oF HIs sTudIo, HE TAkEs A TrIp dowN mEmory LANE IN THIs ExcLusIvE INTErvIEw wITH dANA BoNELLo. As I set up my laptop to get this interview going, I take a look around Duncan F’s studio, and a shiver runs down my spine. Everywhere I look, tiny symbols of great times seem to stick out – a logo, a flyer, a prop; all reminders of some of the best nights out ever. Nevertheless, despite his increased popularity amongst local clubbers, Duncan is one of the most down to earth, humble and genuine guys I will probably ever meet. FEBRUARY 2014

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NIGHTLIFE

LookING back, IT’s bEEN oNE HEck oF a jourNEy, buT I absoLuTELy LovEd IT, aNd TwENTy yEars LaTEr musIc sTILL HasN’T LosT ITs cHarm

He settles down comfortably on the sofa behind me, and I begin by asking him for how long he has been interested in music. “Well,” he laughs,“I started playing the violin when I was eight years old, when that stopped being cool I shifted to the drums, much to the regret of our neighbours,” he grins.“Eventually I wanted to give DJing a shot, so I sold my drum kit and used the money to buy my first set of turntables. I distinctly remember my father asking me ‘why have you bought turntables? Everyone’s using cassettes these days!’ I also remember replying,‘trust me, I have a good feeling about this.’ My brother was also a DJ, so we had a lot of equipment at home, before I knew it I was running my own mini studio!” Every aspiring DJ’s dream is to play in a club, in front of a crowd. I cannot help but wonder what Duncan’s first time was like. “Actually, it was quite coincidental,” he explains,“I received a call from DJ Ruby, an old friend of mine, asking me whether I could fill in for him one night at Places in Paceville as something else had cropped up. The night proved to be an incredible

success, and I was offered a residency every Friday at the same club. Thrilled by the outcome, I dedicated several hours of my week towards working on my sets.” Duncan recalls how this gig led to several others, and before he knew it he was taking several weekly bookings, as well as playing for entire nights at times during the peak seasons.“Looking back, it’s been one heck of a journey, but I absolutely loved it, and twenty years later music still hasn’t lost its charm.” After around ten years, Duncan decided to take an artistic break and followed an audio engineering course at the SAE in London. Feeling fresh and inspired after a year and a half, Duncan returned to Malta with the intention of producing rock bands.“This kept me busy and took off for some time. I wanted to take the time to put what I had studied into practice, and felt that this was the right time to do so. A few months down the line however, my best friend Julian Drury, approached me and asked me whether I would be interested in helping him promote a new club. FEBRUARY 2014

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NIGHTLIFE

There came Candy Box, and before we knew it, people were queuing up till the early hours of the morning to get it. It was amazing… great people…great vibe.” Duncan mentions several other clubs and parties he organised or took part in along the years, mentioning events like the very first In d ’ouse events at Molecule in Gianpula, all the way to the first Pink Panther party at Groove Gardens.“Pink Panther parties took on a life of their own after a while. What started out as intimate parties with around 60 to 70 people, exploded into full scale events hosting over 3,800 people at their peak. I believe that this was the first time someone had introduced the concept of performance, to a large-scale party such as this. We drafted and promoted stories about the Pink Panther before the event, we redecorated the club to create a better vibe, and we worked together with dancers and models in other to really take the whole theme to another level. Before we knew it, people were turning up wearing bowler hats and suspenders, and we realised that clubbers were actually looking forward to dressing up for our parties. This led to the creation of various themed events, carnival of course being at the centre of all this.” Duncan reveals how fancy dress and the performing arts have always played an important role in his life.“Theatre has always been a part of me,” he explains,“my mother actually recalls walking into a room when I was four, and finding me snipping up sheets with a pair of scissors to create a costume. I obviously don’t remember this, but it’s a story she mentions often,” he smirks. I’ve heard somebody’s won MADC’s Actor of the Year Award in 2004, I tease.“I used to act much more back then,” he chuckles,“I have performed in various plays and theatre productions in the past, including acts by Pirandello, Shakespeare, Panto, as well as various one-act plays. Sadly though, I had to make a choice between theatre and DJing at a point, as juggling the two became way too hectic, and I opted for the latter as it seemed more reasonable at the time. I’ve always loved performing and I guess this is to what I can attribute the concept of Performance DJing.” In fact, anyone who follows the night scene is instinctively aware that Duncan’s parties come with the promise of a night of mystery, magic and colour.“I believe that we all need to escape from reality from time to time and these parties offer partygoers a space to explore their creativity. I had just returned from a one-year break, studying music production and TV presenting in Amsterdam with Alex 46 STRIPPED

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NIGHTLIFE

Thomson and felt fully recharged and eager to try something new. We have created parties with themes ranging from Arabian Nights, to Haunted Houses, to Burlesque, and back to Sailors, and they just kept getting better. It’s almost like the concept started to grow

organisation and dedication, and well let’s face it, a lot of hard work. There are times where I have doubled as an event organiser, promoter and DJ for the same event. I design most of my own flyers and posters, I organise and sell the event, I also get involved in choreography

WE HavE crEaTEd parTIEs WITH THEmEs raNGING From arabIaN NIGHTs, To HauNTEd HousEs, To burLEsquE, aNd back To saILors, aNd THEy jusT kEpT GETTING bETTEr. organically. I started to collaborate with various other promoters and event organisers, and our crowds were making more of an effort with every event, it was amazing!” As they say, the rest is history and with dozens of unique events stuffed into his portfolio, I cannot help but wonder how the man has managed to survive this colourful whirlwind so gracefully.“I think that people don’t realise the time and effort involved in organising such large events. It requires a high level of

and special effects. I have often been told that I should get a real job, and this really upsets me. It’s not just about standing behind decks and spinning tunes, it’s about starting and growing a business, it’s about handling all of my own marketing and PR, it’s about being most focused when everyone else is having a good time, but ultimately, it’s all about loving every minute of it. I have great respect for my crowd, and constantly push myself to go a little step further every time, after all, they are the ones I work for, and the personal satisfaction

I receive from organising a successful event is something which I find very hard to describe,” he explains with a smile. “Nevertheless, I have decided to slow down for a while, I feel the need to take a step back and focus on other areas right now. I have taken up a day job as a letting consultant with RE/MAX and am spending more time working on musical production, as well as a musical comedy that I am currently penning. I also manage the DJDF School, and offer DJ and production classes, together with Alex Thompson in two locations. This year, however, I shall be organising several events throughout the year, such as Carnival in Gozo, The Bubble, Samsara NYE as well as a party called Love next summer. PRE Fridays will also start again in March,” he concludes. Seems to me that Duncan is going to be around for a while longer, which in effect, is just the way I’d want it to be. I, for one, can’t wait to see what he has in store for this year’s carnival celebrations in Gozo next week! www.duncanf.com

Trattoria Cardini, named after Cesare Cardini, the man who invented the famous Caesar Salad, is located in the heart of Sliema. Our aim is to offer our clients the best, freshest possible ingredients, prepared with unique flair by our team of dedicated chefs and presented through familiar delights and signature dishes. Our extensive menu will cater for every taste and appetite ranging from fresh fish and meats, salads, pasta, a mixture of platters and a vast selection of pizzas.

www.cardini.com.mt

Situated on the seafront, with its enviable location and views, this is a charming venue to spend precious quality time, be it with your friends and family or your business colleagues

132A, Tower Road, Sliema | For Reservations call T: 2133 2324 | M: 7933 2324 | E: info@cardini.com.mt FREE PARKING to our clients at the CCP Sliema multi-storey carpark | We are now showing LIVE FOOTBALL!

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SALE NOW ON not to be missed!

LIFE

#Yolo Do you feel as though you’ve been living on the eDge? there is a change you probably aren’t. ‘Maltese Maniacs’ DareDevil steve Mercieca canDiDly recalls past experiences that take the concept of ‘only living once’ to a whole new level.

t has been said that you only live once, granted.You also only die once, so our time is precious and limited. A while ago I painted a bucket list across the walls of my house, whenever I complete a task I stick a photo and add a red frame to it in a sort of ‘mission accomplished’ fashion. Here are a couple of examples of things on my bucket list which I suggest you should try too:

Pitch a tent at Glasto! Glastonbury is Europe’s largest festival and is held every year in the UK. Anyone who mentions this festival will probably say “ you really need to go to Glasto, it’s amazing!” – the general hype put me off for a while, but once I had set foot into those fields, I realised that they had been right all along. FEBRUARY 2014

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LIFE

Obtaining tickets is hard but not impossible. Wake up early and expect to spend the morning clicking the refresh button till you actually manage to load the screen – if you’re lucky enough you'll manage to pre-book six tickets per person, if not, you’ll have to look out for resale days held throughout the year. I happened to manage to get a late ticket that included a bus ride from Cambridge to Glastonbury. Following a five-hour trip, I met up with a large group of Maltese people and joined them for a two-hour hike right into the middle of Glastonbury’s dairy fields.

When you call your girlfriend at 11:00am on a monday morning after a Weekend out on the toWn With the boys, an ‘aWkWard vibe’ is generally an understatement.

This festival is an actual city that comes to life once a year; its huge, its everywhere, and everyone is doing their own thing. I have attended various festivals all over Europe, but this particular one definitely takes the cookie – it’s massive! During our first day there, The Stones were headlining so my love for Keith Richards called upon me and I was waiting in front dressed in a my bright green costume holding up a huge Maltese flag proudly. I waited for ten and a half hours without a single pint so as to avoid any unnecessary trips to the loo, and and mark my words every minute was worth it – I was even interviewed on the BBC radio and watched the Stones five meters away! Steve says: Glastonbury is not a commercial or mainstream festival, irrespective of what anyone else says– make your way down to the piano bar and the Rabbit Hole parties and hang enough for long enough to be kicked out – they’re really that awesome. Also, make sure you’re at Stone Circle on Monday morning at 9:00am sharp – you’ll thank me for it.

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Turn up aT The airporT and buy The nexT flighT ouT! The feeling of finding yourself in Spain at 7:00 am after a random Sunday night drinking at a local bar in Malta should top your bucket list. It can't be planned or permeditated of course – that would simply ruin it! My experience was with two of my best friends; as they say, three’s always a charm! One of us just said 'Tlaqna l-airport?' the other simply replied 'airport it is'. We literally stopped home for two minutes to collect our passports and made our way to the airport wearing the same things we had been out in the night before. Thankfully, we were in luck, and the first flight out was to Barcelona and was leaving in two hours. When we landed, we got a taxi to La Rambla, Barcelona’s main street, and walked into the first hotel and checked in. It then occurred to us that we should probably sort out things back in Malta; I mean none of us had booked vacation leave or told our girlfriends what we were doing or where we were going. When you call your girlfriend at 11:00am on a Monday morning after a weekend out on the town with the boys, an ‘awkward vibe’ is generally an understatement. One thing’s for sure; you won’t be hearing from her for a couple of days – now whether that’s great, or otherwise, is of course an entirely different story. We spent four days there, which is probably the longest we could have gotten away with considering the circumstances that had brought us here. Definitely one of the most liberating experiences of my life!

LIFE

Steve says: Make sure you take your mobile charger with you and at least one working credit card. A camera would be nice to, and oh yeah… stop talking or thinking about it – just do it!

The Full moon gaThering in Thailand Thailand is an amazing place. Even if you don’t make it to this festival, I suggest booking a flight and make Thailand your destination next January. If you do actually make it, be sure to pop in at Sunset Bar in Tonsai! I went to the Full Moon party last January, my personal story, is slightly longwinded, and probably not fit for publishing. Truth is that I woke up two days later, in someone else’s bungalow, and spent the rest of the week trying to retrace my steps. However, for the sake of this article, I asked a close friend of mine to recall her experience at this same event. “Haad Rin is home to the Full Moon Party and also houses about 3 to 5000 rather eccentric people; it is the island’s nightlife capital and

has Koh Phangan’s biggest concentration of beach clubs that collectively put on the ultimate travellers get together. There are over 12 major sound systems running the length of Haad Rin beach, catering for 8000 to 12,000 punters in low season, 15,000 to 20,000 in high

season and up to 30,000 at New Year. Within this transient crowd of party animals some highly talented DJ’s pass through, banging out their wares to the raging lunar explorers that have landed on planet party – It’s amazing!” She also added,“Think colourful intoxicated madness - the weird, the wild, and the wonderful gather on the streets that come to life at 4 o'clock, reeking of cheap Thai rum drunk out of buckets the night before. But it all culminates on the eve of the full moon. What was once a peaceful palm-decked beach during the day becomes the sickest night club under the stars you’ll ever experience! Mushroom Mountain overlooks the huge picture perfect beach, and walking along the beach allows you to shift through different styles of music and crowds ranging from proper English Dubstep, to Hip Hop, to House, to anything your heart desires, a couple of sandy footsteps away! If you're not covered in paint you are out of place, everyone seems to be part of this huge bubble of energy! It's not just some other party, I believe it can’t even be compared to a weekend of clubbing in Ibiza, it’s a totally different and it's unforgettable!”

12, Triq it-Tgham, Mellieha T: 2152 1145 | M: 7947 8896 | E: info@rebekahsmalta.com

www.rebekahsmalta.com

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social

A List

The

Comment all you like, you know that deep down youâ&#x20AC;&#x2122;d have loved to have been featured here too. we bring you a seleCtion of snapshots from a Couple of the parties weâ&#x20AC;&#x2122;ve wandered into lately, and the beautiful people that we have Come by. Do you think that your party could make it to the A List? Contact Dana on dana@magmedia.com.mt 52 STRIPPED

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SOCIAL

Bling Up at TwentyTwo - 24th January, organised by Events by Martin

The Island Hotels Group Pearl Awards held at Radisson Blu Resort, St Julianâ&#x20AC;&#x2122;s last month

1. 2. 3. 4.

11. Winston J Zahra, Rebecca Sare, Daniela Ebejer, Mirela Zhivkova Zecheva, Daniela Baldacchino & Winston V Zahra 12. Winston J Zahra, Joseph Azzopardi, Louis Gauci, Efrem Galea, Winston V Zahra & Emanuel Aquilina 13. Winston J Zahra, Jesmond Micallef, Tyrone Muscat, Redianne Busuttil, Dieter Achtelstetter & Winston V Zahra 14. Winston J Zahra, Malcolm Cilia, Gilbert Falzon, Michael Baldacchino, Rodney Cauchi & Winston V Zahra

Diandra Mattei and Angele Buscemi Gaby, Tom Oxby and Sasha K Ilaria Falzon and Sarah-Marie Briffa Mariana Svobadova and Egle Vaino

Brunch in the sky at TwentyTwo on the 2nd February hosted by Events by Martin 5. Joost Vandenbroeck and Iris Den Boer 6. Egle Vaino, Carina Camilleri and Susan Ismajlova 7. Romea Edler, Katrina Gubareva, Andra Ann and Lilly Lilee

Get it Sundays at the Villa organised by Get it? Promotions 8. Maria Lindeque and Nathania Tabone 9. Paul Micallef, Miguel Calleja, Michele Desira Buttigieg and Emma Camilleri 10. Rachel Privitiera, Nikki Muscat and Nathania Tabone

Smirnoff Experience by Mainstream Events organised at Places in February 15. Annalise Meli, Ryan Attard, Graziella Gove, Simon Borg, Maria Lara Grech, and Maxine Muscat 16. Rachel Pool, Rene Rosignaud and Lara Bonavia 17. Jonathan Pisani and Graham Bencini

Promotion at Tru Trussardi 18. Kevin Buttigieg FEBRUARY 2014

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FASHION

Real Men, Real Style Are yOu A mAN wHO FeelS tHAt dreSSINg FOrmAlly IS A puNISHmeNt IN ItSelF? FASHION blOgger ANd StylISt CArOlINe pArIS mIgHt HAve juSt FOuNd wHAt yOu’ve beeN lOOkINg FOr! 54 STRIPPED

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Whilst there are exceptions to every rule, as human beings we like to generalise and talk about averages. Today I’m going to leave the exceptions on the fringe and talk about the general attitude of a men towards formal dressing – they basically hate it. Most men have accepted the socially implied ‘punishment’ and therefore wear the appropriate attire when it comes to wedding invitations for instance, however with regards to smaller receptions, formal events, what we like to call smart casual, then we have a problem. Many men try to get away with wearing a far too casual outfit than is appropriate, or just wear a shirt and trousers, which very often

don’t even fit correctly. Fashion in the twenty first century has managed to combat this problem nicely – enter THE BLAZER. This truly versatile piece of clothing can be worn over jeans and a t-shirt, with a nice shirt and a tailored pair of trousers, shirt and jeans…you get the gist. There are two types of fits for blazers: structured and unstructured. A structured or tailored blazer generally has one button and has a slimming, fitted look. An unstructured blazer is looser fitting and gives off a more laidback relaxed vibe. The tailored blazer is a bit more formal as a look but both can give off an elegant vibe.

The great thing is that both blazer styles are usually cut with a more comfortable fit than a suit jacket, they are generally worn left open, and they can be teamed with more comfortable clothes. Even when worn with jeans though, the simple fact that a blazer is worn instantly adds an air of smartness to a man’s outfit, and he suddenly looks more polished and well-groomed. Now there are blazers and blazers. The most important thing is the fit and quality – don’t skimp out, no need to blow the bank either, but ensure it fits well, is not too tight around the chest and shoulders, the sleeves are not too long and the buttons close comfortably. In terms of material, there are styles in Winter-appropriate fabrics such as wool and also others in lighter materials such as cotton and linen. When buying a summer blazer go for something a bit thick, pure linen will get crumpled easily and the polished look we are going for will be lost instantly. In terms of colour and pattern, this depends a lot on character and well wardrobe size. If you only intend owning one blazer than maybe a dark blue / black /tan shade will be the easiest to fit in with most outfits. If you plan on owning more than one and enjoy a bit of fashion experimentation than you could easily go for something plaid (this year’s hottest pattern), a bright colour, a bold pattern, a style adorned with elbow leather patches. The Blazer is not just a passing fad, it is a key piece of clothing that is going to remain fashionable for the foreseeable future, in other words, it is my humble opinion that all men should buy ad wear at least one blazer.

Caroline Paris is a freelance fashion & personal stylist and fashion blogger. She is the current winner of the 2013 Best Fashion Stylist Award at The Malta Fashion Awards and has worked on many different photo shoots and TV Programmes including high fashion concepts and more creative themes. Interestingly, she is also a qualified computer scientist; this technical expertise along with her flair for creativity and design enables her to bring an original mix of ideas to all of her work and to 'think outside the box’. She cares a lot about focusing on different body shapes and believes in always looking for clothes that fit perfectly. She is also a very energetic person and meticulous planner who doesn't know the meaning of relaxation and has a tendency to over plan her life. Caroline blogs on carolinefashionstyling.com about her work as a stylist, latest trends, body shapes and all things fashion and style.

COMPETITION

WIN ME!

All of these products are up for grabs this month! Winning is easy, simply visit our Facebook page, like the page and then let us know which of these gifts you would rather receive by liking the photo in question. The winner will be contacted via email and asked to reply to a simple question in order to unlock their preferred gift â&#x20AC;&#x201C; it really is that simple!

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Shiseido Zen for Men 50ml See by ChloĂŠ 50ml Guerlain Rouge Automatique The Genuine Lapland Cream Polaar Extreme Care Face Travel Kit Pizza for two at 29 Clubhouse Dinner for two at Bottega del Vino, Hilton

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Medinaaah...