TASTE&FLAIR JULY2019 by TASTE&FLAIR MAGAZINE

ISSUE 120 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY

JULY 2019 ISSUE 120

Feed your Imagination Cool drinks 路 luscious dessert 路 fresh food historic art 路 garden house 路 Valletta design

JULY 2019

Michael Diacono’s Risalmande (Danish Rice Pudding). See feature starting on page 32. Photo by Brian Grech.

T&F EDITORIAL

Editorial F

estive occasions call for festive food but every meal can be a celebration of sorts. There’s plenty to celebrate: the abundance of agricultural produce, bursting with taste and colour, sweet and succulent fruit dropping off the trees, seafood freshly fished from the sea, and dishes prepared for Taste&Flair, ready to be enjoyed with family and friends. In this issue, Michael Diacono takes us on a culinary tour of the world with rice dishes inspired by India, Korea, Italy, Denmark and, of course, Malta. Claire Borg fires up the grill for some sizzling summer flavours cooked and dressed with some special ingredients, and whips up a trio of moreish desserts. Alison Casha serves up barbecue food with a twist – plant-based dishes that are packed with flavour. Andrew Azzopardi demystifies the art of pairing wine with food to enjoy the best of both. And Rodney Pisani and his team shake, stir, and roll a collection of drinks inspired by legendary story characters. In our design section, we tour a newly built contemporary family house, shielded by its own private Eden from the noise and movement of the surrounding city, a traditional house converted into a contemporary family home, and a splendid baroque palace in Valletta that has been restored and converted into a luxury hotel, and catch a glimpse of Casa Manresa, a heritage building that’s open to the public for just one weekend this month. We’ll be back on 4th August with another colourful issue of Taste&Flair.

Follow us on Facebook, Twitter & Instagram All communication about Taste&Flair magazine should be directed to Corinne Vella at corinne.vella@gmail.com PUBLISHER

The Daphne Caruana Galizia Foundation c/o 56 Melita Street, Valletta VLT1122, Malta EDITORIAL BOARD

Paul Caruana Galizia Andrew Caruana Galizia Matthew Caruana Galizia EXECUTIVE EDITOR

Corinne Vella

EDITORIAL ASSISTANTS

Megan Mallia Amy Mallia

ART DIRECTOR

Ramon Micallef +356 9949 1418 ram@box-design.net ADVERTISING MANAGER & EDITORIAL CONTRIBUTOR

Sean Ellul +356 7921 0705 or 21 345 888 ext 123 sellul@independent.com.mt ADVERTISING ASSISTANT

Christine Mifsud +356 21 345 888 ext 138 cmifsud@independent.com.mt PRODUCTION MANAGER

André Camilleri

PRODUCTION ASSISTANT

Conrad Bondin

PREPRESS & PRINTING

Print It

Distributed with The Malta Independent on Sunday*. The Malta Independent on Sunday is published by Standard Publications Ltd tel +356 21 345 888 *The surcharge on The Malta Independent on Sunday, or any charge for this magazine is retained by Standard Publications Ltd.

ISSUE 120 JULY 2019

Gio. Batta Delia ESTABLISHED 1901

MOB: 9989 6286 FACEBOOK GIO. BATTA DELIA 1901

T&F CONTENTS

CONTENTS

Sea Urchins Summer food

Cocktails with character by Rodney Pisani and his team

Rice adventure Michael Diacono’s culinary voyage

Time out in the sun Alison Casha’s BBQ with a twist

Wine pairing, demystified Andrew Azzopardi explains how

Food notes A roundup of the weird and wonderful

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Terrific terrazzo alternative to marble

Urban jungle A house in a garden

The Lemon Tree House An old-and-new family home

108

125

144

Dreamy conversion New life for a baroque palazzo

Sizzling summer flavours Claire Borg fires up the grill

Sweet summer confection Claire Borg’s cool desserts

Casa Manresa open weekend A rare glimpse inside a heritage site

T&F WILD FOOD

The sea urchin S

ea urchins (Maltese – rizzi, from the Italian ricci) are echinoids which belong to the class of creatures called Echinoidea, and they are found in oceans all over the world. The name urchin is an Old English name for hedgehogs, which sea urchins bring to mind. The spines of a typical sea urchin are not terribly sharp – until you step on them. They can be picked up and handled without the use of protective gloves. The most common sea urchins in the Mediterranean are black or dark brown, but there are also dull shades of dark green, purple and red. The sea urchin family Phylum Echinodermata includes starfish, sea cucumbers, brittle stars, and crinoids. Like other echinoderms, sea urchins have five-fold symmetry, called pentamerism, which is not obvious until you look at the dried-out and spineless shell. They move by means of hundreds of tiny, transparent and adhesive “tube feet”. Sea urchins feed mainly on algae, but will also eat a wide range of invertebrates, including mussels, sponges and brittle stars. They are preyed upon in turn, despite their defensive spines. Sea urchin “roe” is a delicacy, eaten in the Mediterranean area with pasta or bread, or usually sucked straight out of the shell as it was in Malta before the sea became too polluted. Diving for sea urchins was a favourite summer activity up until some years ago. The urchins would be cut open and eaten on the beach, or taken home for a feast. Sea urchin “roe” is not roe at all, but the organs – called gonads - that produce the roe. Each urchin has five pieces of this within its pentameric structure, and they are bright orange or red. Sea urchin roe is popular in Japanese cuisine, and because Japan’s own seas cannot sufficiently meet demand, the country imports much of its roe. The popularity of its use in sushi means that in many western countries, sea urchin roe is now known by the Japanese name “uni”. The Japanese think of it as an aphrodisiac, and the “sushi” way of eating it is one of the best, because the rawness preserves its taste. Too much heat and the taste is lost.

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Sea urchin roe is very expensive – even in Malta – because there is a lot of work involved in diving for the urchins, prising them out of the rocks, cracking them open, and carefully removing the pieces of roe. The roe is sold fresh, never frozen, and when choosing it you should ensure that the colour is bright and that there isn’t too much leaked fluid. Sea urchins’ strong flavours are best enjoyed without competing tastes. Serve fresh urchin roe spread on small, thin slices of plain toast, or with a neutral “backdrop” like scrambled eggs or stirred into a bowl of spaghetti or linguine, dressed only with a drizzle of olive oil and freshly ground pepper. n

T&F FRESH

Penne, anchovy, orange and thyme salad

A refreshing quick and easy pasta salad - summer citrus balances the saltiness of the anchovies. SERVES 4

400g penne half a curly endive 200g pickled anchovies 2 oranges 50g walnuts 50g pitted black olives extra virgin olive oil fresh thyme

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1. Crush the black olives with the olive oil to make a

paste. Next, add more olive oil to make an olive spread. 2. Cook the penne in plenty of salted water.

When ready, wash immediately with cold water and toss with the olive spread. 3. Cut the oranges into segments,

removing the skin, pith and the membrane between the segments. Put aside. 4. Crack the walnuts. Wash the curly endive and

dry well. Make the salad by mixing the curly endive with the penne and olive spread and arrange the anchovies, orange segments and walnuts on top. Finish off by sprinkling some fresh thyme on top.

CREATIVE MENU WITH A UNIQUE MEDITERRANEAN TWIST A VAST COLLECTION OF WINES AND SPIRITS, CENTRALLY LOCATED WITH HASSLE FREE PARKING

Elba is Open Everyday for Lunch and Dinner For bookings call us on 21381639/99499960 Elba Restaurant, Coast Road, Baħar iċ-Ċagħaq

T&F PROMOTION

A SUMMER EATERY LIKE The glorious sunshine brings a new desire to dine al fresco â&#x20AC;&#x201C; and where better than The Summer Kitchen in Attard? We discover their fabulous new menu, and present one of their scrumptious recipes for you to make at home. Photography Tonio Lombardi

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PROMOTION T&F

“We know what people want from a summertime restaurant and we believe The Summer Kitchen hits the right note” Chef Hogan

l fresco? Check. Landscaped gardens? Check. Poolside ambience? Check. The Summer Kitchen – within the grounds of Corinthia Palace Hotel & Spa in Attard – really is a wonderful place to dine. Nestled within the property’s picturesque gardens, it is an oasis of calm that promises complete relaxation – and a fantastic menu as well. “The Summer Kitchen promises to be exactly what it says it is,” says Executive Chef Stefan Hogan, “a place to enjoy the best of what our lovely Maltese summer has to offer. This year, we are pleased to relaunch our menu by bringing back plenty of old favourites, while also injecting exciting new options for our diners to enjoy.” The Summer Kitchen has a number of specialities that patrons travel from across the island to try. “We are well known for our hearty salads, which provide that fresh taste for the season but which are also filling and delicious,” Chef Hogan continues. “We also make sure to have plenty of vegetarian, vegan and gluten-free options to choose from, so that diners with different dietary requirements can all find something that suits them perfectly, and which tastes great.”

NO OTHER And there is so much for choose from. The Summer Kitchen is known for its sharing meze (perfect for that light evening bite when you don’t want something too heavy), pasta, pizza (cooked in a woodfired oven), fresh fish, burgers, and grilled meats (cooked in a special Mibrasa oven). Oh, and the homemade desserts – such as the very Instagram-worthy knickerbocker glory and tiramisu – are certainly worth saving room for. “We know what people want from a summertime restaurant and we believe The Summer Kitchen hits the right note,” Chef Hogan continues. “We look forward to spending another lovely season with all of our patrons.”

Want to enjoy a taste of The Summer Kitchen at home? Give this summery vegetarian salad a try.

Rose harissa cauliflower, kale, capers, ricotta, toasted hazelnuts moût de raisin dressing INGREDIENTS

HARISSA

1 medium cauliflower, large wedges 3 tablespoons Harissa Paste (From Harissa Recipe) 15ml olive oil Pinch ground turmeric Salt & pepper Kale leaves, washed and patted dry (stalk removed) 2 tubs micro coriander cress 20g Lilliput capers 250g fresh ricotta, crumbled Few toasted hazelnuts 30g grape must mustard 25g raisins (soaked in warm water) 15ml sherry vinegar 2g cumin 10ml lemon juice 100ml olive oil 15g Greek yoghurt Warm water (to let down the dressing to desired consistency)

1000g ripe tomatoes 150g fresh red chillies 15g tomato paste 1 red pepper (roasted, peeled and seeded) 6 garlic cloves Good extra virgin olive oil 8g cumin seeds 5gr coriander seeds 6g smoked paprika 6g fennel seeds Small piece fresh ginger Handful of rose petals (edible) 15ml rose water 10gr sugar Salt Cracked black pepper

1. Rub the cauliflower wedges with

the harissa, and dust with the turmeric. Drizzle with the olive oil and season. Roast in a hot pre-set oven at 180 degrees until charred, so it still has some texture. 2. In a blender place the grape must

mustard, raisins, sherry vinegar, cumin and lemon juice, blend on low speed and gradually add the olive oil until incorporated. Transfer to a bowl and fold in the Greek yoghurt. Adjust seasoning and add a few drops of warm water. 3. Dress the kale leaves and coriander

cress with the grape must mustard dressing, place in the centre of the plate and surround with a few wedges of the cauliflower. Finally, sprinkle over the capers, hazelnuts and ricotta, and serve.

1. Toast all the dry spices in a non-stick over a low flame until fragrant, allow to cool a blend in a spice grinder. 2. Place all the other ingredients in a food processor and pulse (not too fine, it should retain some texture) add the dry spices and check seasoning. Transfer to clean jars and top with more olive oil. Store in a cool place.

The Summer Kitchen is open daily for lunch and dinner. You can book by calling 21440301 or online on www.thesummerkitchen.com.mt

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T&F DRINKS

COCKTAILS WI

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DRINKS T&F

TH CHARACTER

Hot nights need a cool drink. Hereâ&#x20AC;&#x2122;s how to shake, stir and roll your own version of cocktails created at Skyhigh Story Bar at the Intercontinental Hotel by Rodney Pisani, food and beverage manager, Zdravko Mitev, beverage manager, Daniele Russo, senior bar supervisor, and Rezart Jahja, bartender PHOTOGRAPHY: BRIAN GRECH

Stories from long ago and far away inspired this collection of cocktails, each created to represent a particular personality. The techniques used in mixing the drinks arenâ&#x20AC;&#x2122;t as difficult as they sound but you might want to practice alone at home before showing off your skill in company.

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T&F DRINKS

HAMLET The legend of a forbidden relationship between a Moorish princess and a Christian slave inspired this cool drink. This cocktailâ&#x20AC;&#x2122;s stirred, not shaken INGREDIENTS

2cl Courvoisier VSOP 1.5cl Talisker 1.4cl Brancamenta 3cl Citrus zests infused Guinness

1. Pour the ingredients into

a shaker with ice. 2. Shake well. 3. Pour into a chilled glass

and serve at once.

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DRINKS T&F

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T&F DRINKS

WINONA

Winona was the daughter of Dakota Sioux chief Wabasha. She broke with tribal tradition by rejecting a suitor her father chose because she had fallen for a European settler. Use a shaker to make this. INGREDIENTS

4cl Gin 2.5cl Cucumber Shrub 2 droplets Violette Absinthe 2cl Kefir Yoghurt 1cl Roots Mastiha Homemade Kombucha top up

1. Pour the ingredients into a shaker with crushed ice. 2. Shake well. 3. Place a large lump of ice in a delicate porcelain

cup, pour in the shaken drink and serve immediately garnished with a small flower.

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T&F DRINKS

PeĂąa de los Enamorados near the city of Antequera in Spain rises some 880 metres above sea level. In medieval times, it was the last place known to Tagzona, a legendary Moorish princess. This cocktail combines the tartness of fresh grapefruit and the sweetness of berry cordial with the depth of spirit. INGREDIENTS

4cl Ciroc Vodka 2cl Tio Pepe seasonal berries homemade cordial 1cl Grand Marnier 3cl fresh grapefruit juice

1. Pour the ingredients into a

shaker with crushed ice. 2. Shake well. 3. Serve in a round bodied glass garnished with freeze-dried raspberries.

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TAGZONA

Exclusively imported by:

IV CELLARS, SIR ARTURO MERCIECA STREET (ADJACENT TO THE DIPLOMAT HOTEL), SLIEMA WWW.IVCELLARSMALTA.COM

T&F DRINKS

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CHARDLEY Named for a plantation owner in 17th century Jamaica, this cocktail is a contrast to Mizzy and perfect to enjoy at sunset by the sea. Youâ&#x20AC;&#x2122;ll need a shaker to make this. 2.5cl Angostura 3 2.5cl Angostura 7 2cl Cynar 1cl fresh lime juice 3cl Curried Pineapple Calados Foam top up 1 drop Oak smoke

1. Make up blend by mixing Angostura

3 and 7 in equal measures. 2. Pour the blend into a shaker

with the rest of the ingredients. 3. Shake well and serve in

a tall chilled glass.

T&F DRINKS

MIZZY A story of young lovers in 17th century Jamaica inspired the creation of Mizzy. The drink is named after a plantation employee who fell in love with a slave, enraging the plantation owner, Chardley. Build this cocktail by pouring the ingredients directly into a serving glass so that the ingredients mix without needing to be shaken or stirred. INGREDIENTS:

4cl Diplomatico Planas 2cl Tonka bean Droplets Homemade Cocchi cola blend to top up Cocchi Barolo Chinato Cocchi Vermouth Di Torino Cocchi Americano Citric acid Caramel syrup

1. First, make the cola blend by mixing

all the ingredients together. Set aside. 2. Take a chilled glass, add some ice, and build the drink by quickly pouring in the ingredients. 3. Top up with homemade cola

blend and serve at once.

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DRINKS T&F

HENDRICK This drink is named after a legendary Dutch adventurer, Hendrick Van Allen, who was sent to the Americas to oversee mines held by European interests and who fell foul of the leader of the Dakota Sioux when he captured his daughter’s heart. Throwing or rolling a drink – rather than stirring and shaking it – retains the carbonation, slows down the ice melt and increases aeration. The result is a finely-crafted drink with better flavour and aromas INGREDIENTS

3.5cl Hendrick’s Gin 1cl Luxardo Bitter Bianco 1.5cl Oxidized Tio Pepe 2cl Italicus 1cl Electric Bitters Celery droplets Sprayed

1. Pour the ingredients into a shaker cup. 2. Without stirring, pour the

contents into another shaker cup. 3. Repeat back and forth several times

to mix and aerate the ingredients. 4. Finally, slowly pour the mix

into a serving glass with ice.

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T&F DRINKS

IBRAHIM Making clarified milk punch uses an interesting technique called â&#x20AC;&#x153;milk washingâ&#x20AC;? which dates back to the 1700s. The process clears the casein protein from the milk, leaving behind the whey which gives the drink body. When the ingredients are mixed together, the acid in the lemon juice causes the casein protein in the milk to coagulate and pick up some of the other elements that make the punch cloudy. The mixture is left to stand and, over several hours, the casein proteins will curdle, separating from the rest of the milk. The mixture is then strained through cheesecloth to remove the curdled proteins, leaving behind a clarified liquid with great flavour.

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DRINKS T&F

This drink is named after a Moorish nobleman in medieval Spain. The butterfly garnish is a symbol of the family. SERVES 2 INGREDIENTS

2cl Courvoisier VSOP 1.5cl Grahams Fine Ruby 1.5cl Tio Pepe 1cl Monin Raspberry purĂŠe <1 cl fresh lemon juice 1.5cl whole milk orange zest to garnish

1. Pour the milk into a container. 2. Mix the fresh juice with the alcohol

blend and the raspberry purĂŠe. 3. Pour the alcohol mixture into

the milk and stir until combined. 4. Allow the milk mixture to

stand for 18 hours until the milk curdles and separates. 5. Strain the mixture through a sieve

lined with cheesecloth. Discard the curds and retain the liquid. 6. Serve chilled in twin glasses

garnished with orange zest.

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T&F PROMOTION

Ron Barceló Cocktail Competition The Maltese Bartenders Guild in collaboration with S. Rausi Trading Ltd. hosted the Ron Barceló Rum Master Class & Cocktail Competition at MIRO, St. Julian’s, this May 2019. Photos by Rebekah Kamsky

In a cocktail competition open to guild and non-guild members, Stijn Bracke, Ron Barceló International Area Development Manager, gave a masterclass before the competition. The masterclass included a tasting of Ron Barceló Blanco, Ron Barceló Añejo and Ron Barceló Imperial.

WINNING COCKTAIL BY ALEKSA STOJNIC

2NDPLACE COCKTAIL BY TISHO MIHAYLOV

3RDPLACE COCKTAIL BY JAMES AQUILINA

4.5cl Ron Barceló Añejo Rum 1.25cl Real Ginger infused syrup 1cl Real Pumpkin Purée infused syrup 4.25cl fresh carrot juice 1.25cl fresh squeezed lemon juice 3 drops propolis

6cl Ron Barceló Imperial 3cl fresh lemon juice 2cl De Kuyper butterscotch 1.5cl fresh pear juice mint leaves 4 dashes plum bitters

4cl Ron Barceló Imperial 2cl fresh mulberry juice 1cl Finest Call Single Pressed Lemon Juice 2cl Real Mulberry syrup 4cl fresh pineapple juice fresh mint

Shake ingredients with ice in a Boston Shaker, fine strain over ice cubes in a chilled cocktail glass, top up with crushed ice. Garnish with a bamboo cocktail stick pierced through chopped dried fig and fresh blueberries, with an almond inserted at the looped end. Place a cinnamon stick into the top of the drink and flame until it starts to smoke.

Muddle the mint leaves and add all the remaining ingredients. Shake and strain over fresh ice cubes in a highball glass. Serve with edible sand and grilled pears, aromatised with plum bitters.

“KILIMANJARO”

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“NIRVANA BEACH”

“FLAMENCO”

Blend all the ingredients and pour on fresh ice in a chilled cocktail glass. To garnish, cut a passion fruit in half, place a sugar cube on one half, drizzle the sugar cube with lemon extract and light it with a bar torch. Add some fresh mint leaves and serve accompanying the drink.

T&F CUISINE

RICE ADV

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CUISINE T&F

ENTURES Food by MICHAEL DIACONO, chef patron at Giuseppi’s Bar and Bistro. Photography by BRIAN GRECH. Wine recommendations by ANDREW AZZOPARDI All serving dishes are available from Pippa Toledo Design Studio, St Julians

Rice is the star ingredient this month and what a pleasure it is too, it being one of my favourite foods. Plain steamed, fried, baked, served as a salad or risotto – bring it on. I chose a selection of slightly more adventurous and international dishes with a myriad of flavours and colours. I hope you do try them as they are all really delicious.

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T&F CUISINE

FRIED RICE WITH KIMCHI

Kimchi is a Korean fermented side dish made with vegetables (mainly cabbage) and a variety of spices. It can be quite fiery and does have a particular taste which might take some getting used to at first. You can find it in Asian stores or make your own, which is quite easy. COOKING TIME

SERVES

MINUTES, INCLUDING RICE COOKING TIME

PERSONS

YOU WILL NEED

320g long grain rice 3 tablespoons vegetable or rapeseed oil 2 cloves garlic, peeled and sliced 3cm piece of ginger, grated 350g tenderstem broccoli, chopped 1 zucchini, halved lengthways and then sliced at an angle 8 spring onions, cleaned and thinly sliced at an angle 100g Kimchi 3 carrots, cut into ribbons using a potato peeler 4 eggs 2 limes

WINE SUGGESTION:

A medium bodied, off-dry Pinot Gris 1. Boil the rice in plenty of salted

water till just tender then drain, fluff up and keep aside. 2. Heat 2 tablespoons of the oil in

a large frying pan. Add the garlic, ginger, broccoli, zucchini and half the spring onions. Stir fry for 5 minutes till slightly softened, then add the kimchi and cook for a minute or 2. 3. Add the cooked rice and the

carrots. Mix well and heat through. 4. Meanwhile, heat the remaining oil

in another pan and fry the eggs. TO GARNISH

fresh coriander chilli sesame seeds

5. Transfer the rice to a serving dish.

Squeeze the juice of one of the limes all over, then top with the fried eggs. 6. Garnish with coriander, sliced

chilli, sesame and lime wedges.

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CUISINE T&F

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T&F CUISINE

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CUISINE T&F

PARMESAN RISOTTO WITH A CISK LAGER REDUCTION AND COFFEE This is an unusual combination and ideal to serve to guests using an iconic Maltese product. COOKING TIME

SERVES

MINUTES, NOT INCLUDING SIMMERING TIME FOR THE STOCK

PERSONS

YOU WILL NEED

1 carrot 1 small onion 1 stick celery 1l hot water 350g arborio or carnaroli rice 40g butter, cubed 30g grated Parmesan cheese ground coffee to garnish black pepper salt

WINE SUGGESTION:

Aged Italian Chardonnay 1. Prepare the stock by placing the

vegetables into a pot, adding the water, covering the pot very well and letting it simmer gently for 2 hours. Then strain the liquid and keep it warm. 2. Next, prepare the beer reduction.

Pour the beer into a pot, add the sugar and place the pot onto the heat. Simmer gently till reduced by Âž. The result should be syrupy, slightly bitter, and malty in taste.

PARMESAN CREAM

150g grated Parmesan Cheese 75g fresh cream CISK REDUCTION

750ml Cisk lager 1 tablespoon golden caster sugar

3. Prepare the Parmesan cream

by simmering the cream with the grated cheese on a very gentle heat, stirring very often, for about 20 minutes until it thickens. 4. Heat a large pot on the stove. Add the

rice and toast it for 3 minutes, stirring all the time. Add some salt then start adding the stock slowly, stirring and adding stock until the rice is al dente. This should take about 18 minutes. 5. Remove the pot from the heat and

beat in the cold butter and grated Parmesan. Add pepper and check the saltiness, adding more salt, if necessary. 6. Serve this topped with a

sprinkling of ground coffee and a drizzle of Cisk reduction.

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T&F CUISINE

ROAST LEG OF LAMB WITH FRAGRANT RICE

Warm spices give this lamb dish such a satisfying taste and the gentle flavouring of the rice, which is cooked with vermicelli, is a perfect match. The meat is roasted in banana leaves. COOKING TIME

SERVES

150

MINUTES, NOT INCLUDING OVERNIGHT MARINATION.

PERSONS

YOU WILL NEED

2kg leg of lamb 8 cloves of garlic, peeled and chopped ½ tsp salt ½ a nutmeg, grated ½ tablespoon ground coriander ½ tablespoon smoked paprika ½ tablespoon freshly ground black pepper ¼ tablespoon turmeric ¼ teaspoon ground chilli juice of ½ lemon 50ml olive oil 4 banana leaves to wrap the lamb in

WINE SUGGESTION:

Australian Shiraz 3. Wrap the leg completely in the cleaned

banana leaves making sure that the meat is completely covered. Transfer to a baking dish using the weight of the lamb to keep the leaves sealed. 4. Add 1 glass of water then cover the

dish well with foil. Bake for 1hr 45 minutes. Check the meat, which should still be slightly pink in the centre. When cooked, leave it to rest, covered, for 30 minutes while you prepare the rice. 5. Cover the saffron with about 60ml

RICE

20 (approximately) saffron threads 1 onion, finely chopped 50g fine vermicelli (tarja pasta) 400g basmati rice, rinsed well and drained ½ teaspoon cinnamon powder ½ teaspoon allspice ½ teaspoon ginger powder 600ml chicken or vegetable stock juice of ½ a lemon 30ml olive oil

1. Place the garlic into a food processor.

Add the salt, all the spices, lemon juice and olive oil. Blend to make a thickish paste. Rub this all over the leg of lamb. Cover loosely then leave in the fridge overnight. 2. Preheat the oven to 160°C (gas mark

3) and remove the lamb from the fridge to reach room temperature.

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of warm water and leave it to soak. 6. Pour the olive oil into a large pot and

put it on the heat. Next, add the chopped onion and stir fry it till it is softened. 7. Break up the vermicelli into

smaller pieces and add them to the pot. Stir them to coat them with oil and allow them to brown slightly. 8. Add the rice. Stir it well, then

add the saffron with its soaking liquid. Add the spices. Pour in the stock and bring to the boil. 9. Cover, lower the heat and cook

gently for 18 minutes or till all the liquid has been absorbed. 10. Fluff up the rice with a fork, then add the lemon juice.

CUISINE T&F

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T&F CUISINE

RICE AND LENTIL KEDGEREE WITH SMOKED MACKEREL This is perfect as a light lunch to take for a day out at sea. COOKING

SERVES

MINUTES

PERSONS

YOU WILL NEED

2 tablespoons coconut oil 1 onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2cm piece of ginger, grated 175g brown lentils • 1 tomato, chopped 1 teaspoon turmeric powder 75ml vegetable stock • 4 eggs 1 teaspoon each of coriander seeds 1 teaspoon cumin seeds • 250g peas juice of 1 lemon • salt and pepper 500g cooked long grain rice a handful of parsley, chopped 500g smoked mackerel

1. Melt 1 tablespoon of the coconut

oil in a large pot. Add the onion and some salt and stir fry it for a few minutes to soften. 2. Add the garlic and ginger. Cook

for 4 minutes, then add the lentils, turmeric and tomato. Mix well, and add the stock. Let the pot simmer for about 20 minutes until the lentils are tender but still retain a bit of bite. 3. Heat the remaining coconut oil and

use it to fry the coriander and cumin seeds till fragrant. Then add them to the lentils, stir in the lemon juice and check and adjust the seasoning. 4. Boil the eggs for 7 minutes only, then

refresh them at once in cool water. 5. Mix the lentils with the cooked rice,

add the peas and parsley and transfer the rice mix to a serving dish. 6. Top with chunks of smoked

mackerel and the halved hardboiled eggs which should be slightly runny in the centre. Garnish with parsley leaves and lemon wedges.

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WINE SUGGESTION:

Dry fino Sherry

T&F CUISINE

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RICE SALAD WITH PUMPKIN, APPLES AND WALNUTS No Maltese summer can pass by without us eating some form of rice salad. My version here is light, colourful and tasty, and full of flavour and crunch.

COOKING

SERVES

MINUTES

AS A STARTER

YOU WILL NEED

400g pumpkin, cubed 1 tablespoon olive oil 180g basmati rice 180g mange tout, blanched and cooled 8 tender broccoli stems, blanched and cooled 1 handful peas, blanched and cooled 1 medium sized cucumber, diced 8 spring onions, cleaned and sliced a handful of mint, chopped juice of 1 lemon 1 apple, cored and diced 1 red onion, peeled and finely chopped 50g walnuts 2 tablespoons balsamic vinegar salt and pepper

WINE SUGGESTION:

Italian Pinot Grigio 1. Place the pumpkin onto a

baking tray. Drizzle with olive oil and bake at 180Â°C for 10 minutes. Then allow it to cool. 2. Boil the rice in plenty of salted

water then drain it, leave it to cool, and transfer it to a large mixing bowl. 3. Add the peas, cucumber, spring

onions, mint, lemon juice, apple, chopped onion and walnuts. Stir well. 4. Finally, gently mix in the

cooled pumpkin, mange tout and broccoli stems together with the balsamic vinegar. Check and adjust the seasoning and chill for 30 minutes before serving.

T&F CUISINE

RISALMANDE Danish Rice Pudding

This is traditionally served at Christmas in Denmark. A little game is played by leaving a whole almond in one of the servings. The person who finds the whole almond is the winner. Served very cold as a dessert, it is well suited to the summer heat

COOKING

SERVES

MINUTES, INCLUDING PREPARATION

PERSONS

YOU WILL NEED

200g arborio rice 800ml milk 50g sugar 1 vanilla pod, scraped 75g blanched almonds 300ml whipping cream

3. Chop the almonds,

heavy pot. Add the milk, sugar, scraped vanilla pod and seeds. Stir, then cook the rice gently for 30 minutes until the milk is absorbed. Give it a stir every so often to prevent it sticking.

leaving one whole, and mix the chopped nuts into the cooled rice.

the vanilla pod and leave the mixture to cool to room temperature.

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Demi-Sec style Champagne, or traditional method prosecco

1. Place the rice into a

2. When cooked, remove

WINE SUGGESTION:

4. Whip the cream to soft peaks then fold it into the rice mix. 5. Place the whole almond

into one of the serving bowls then spoon the rice into them. Cover with cling film and chill in the fridge. I served these with mixed forest fruits on top.

PROMOTION T&F

Cantine Colosi On Salina, an island in the volcanic Aeolian archipelago, amid the fragrances of the Mediterranean scrub and the breath-taking views, the Colosi family cultivates vineyards on characteristic terraces overlooking the sea and produces unique wines that evoke shimmering light, wind, sunshine and colour.

ith its 10 hectares of vineyards between Capo Faro and Porri, Colosi is one of the most respected producers on the island. The area is considered to be one of the best because of its exposure and the chemical-physical characteristics of the volcanic soil. The vines were planted on terraces, restoring the old dry walls, and they include grape varieties typical of Mediterranean island winemaking: Corinto Nero, Nerello Cappuccio, Nerello Mascalese, Inzolia, Catarratto and Malvasia. Malvasia is without doubt the most important vine variety of the island and of the Colosi Company. The territory, the Aeolian archipelago, of volcanic origin, is a splendid natural setting which attracts tourists because of its unique environment and landscape: the clean sea, the stunning inlets, the beaches and the magnificent sunsets. Of all the islands, Salina is certainly the one which, more than the others, has known how to protect and enhance the value of the production of Malvasia wine. Here the method adopted is the so-called “heroic wine-making” method. Due to the difficult morphology of the land, the vineyard is planted on terraces with typical dry walls and comprises small plots with rows arranged on steep ground, rich in organic and mineral substances of volcanic origin, with espalier and counter-espalier growing in which all the operations are managed by hand. The company, nurturing strong bonds with the territory, produces exclusively autochthonous wines, typical not only of the Aeolian archipelago but also of Sicily.

Beet Cured Salmon. Recipe by Silvio Grech, Sous-Chef at Ta’ Tona Restaurant Mġarr, Gozo. Food photography by Matt Hush.

This recipe pairs perfectly with Cantine Colosi Salina Bianco IGP, a white wine of great distinction, with strong hints of ripe fruit and exotic fruits. The wine has the typical sensations of the Mediterranean scrub and the intense flavour of white peach and is excellent with hors d’oeuvres, fish and seafood. INGREDIENTS

80g white sugar 80g fine salt 1 beetroot 2 cloves of garlic 10 mint leaves 30g dill 10g dried fennel seeds 400g salmon fillet (skinned)

1. In a large bowl, combine salt and sugar. 2. Chop the garlic, mint, dill and fennel seeds. Add them to the salt and sugar.

3. Shred the raw beetroot and mix all the ingredients together. 4. Line a baking tray with a piece of baking paper, and place half of the mixture in the tray.

5. Place the salmon fillet on the mixture. Cover the salmon with the other half of the mixture and seal the baking tray with cling film.

6. Put something heavy on the salmon (such as an iron pot) and place it in the fridge for 48 hours.

7. After 48 hours, rinse the salmon with water and put it in the fridge again for 30 minutes. For serving, slice the salmon thinly and serve cold.

Abraham’s Supplies Co. Ltd is the exclusive importer and distributor of Cantine Colosi wines in Malta and Gozo. ISSUE 120 JULY 2019

SHOP for your FAVOURITE wines NOW available online

attardcowines.com

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Tel: 21 237555 facebook.com/attardcowines www.attardcowines.com

AL FRESCO T&F

Food that needs little preparation and minimal cooking time is perfect for entertaining on warm days. Alison Casha serves up a colourful meal with an unusual twist. Photography: Alan Carville

Sculpture by Joseph Casha and Alison Casha.

Time Out IN THE Sun

Barbecues are a great way of bringing people together but if you donâ&#x20AC;&#x2122;t have an outdoor grill or donâ&#x20AC;&#x2122;t want to deal with the palaver of lighting it and cleaning up afterwards, a cooker-top griddle pan will do instead. All ingredients in these recipes are plant-based. ISSUE 120 JULY 2019

T&F AL FRESCO

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AL FRESCO T&F

CUCUMBER

Soup

The great thing about this recipe is that you can prepare it as early as 2 days in advance of your barbecue or lunch or dinner party. PREPARATION

SERVES

MINUTES

PEOPLE

1 large cucumber, partly peeled (in stripes), de-seeded and chopped into chunks 2 small pots of dairy-free plain yoghurt 1 small red onion, roughly chopped 2 tablespoon cider vinegar ½ cup chopped fresh dill ½ cup chopped fresh parsley leaves juice of half a lemon ½ a jalapeño (optional, if you like a hint of heat) cold water salt and pepper to taste

1. Place all ingredients (except salt and

pepper) into a blender, and blend until smooth. If the mixture is too thick, add a few tablespoons of cold water 2. Taste the soup and adjust to your taste

by adding salt and pepper, dill, lemon and vinegar in small quantities at a time. 3. Transfer the soup to an airtight

container and place it in the fridge to chill for a minimum of 4 hours, preferably overnight. 4. Serve the soup in low glasses or

bowls, garnish with drizzled extra virgin olive oil and fresh dill and decorated with thin cucumber slices.

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T&F AL FRESCO

CAPONATA

Bruschetta Prepare the caponata a day or two ahead and let it chill overnight. It’ll taste better and you’ll be less rushed. This recipe makes enough to top several rounds of bruschetta and also serve as a salad as part of your barbecue spread or as an accompaniment to another meal. The bread should be crusty and rustic. I used black olive bread here but sourdough is a tasty alternative.

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PREPARATION & COOKING

190 MINUTES

MAKES SEVERAL PIECES, WITH MORE TO SPARE

1 large yellow onion, chopped 3 garlic cloves, finely chopped 1 medium sized aubergine, trimmed and chopped with its skin on 3 green peppers, deseeded and chopped 1 red bell pepper, deseeded and chopped 1 yellow bell pepper, deseeded and chopped 2 large long marrows, trimmed and chopped with skin on 2 tablespoons capers 1 cup black Kalamata olives, pitted 1 cup green olives, pitted 1 cup diced fresh tomatoes (vine or cherry) 500g tomato pulp (fresh or canned) 3 tablespoons tomato paste a splash of red wine vinegar sea salt to taste sunflower oil for cooking 1 large rustic baguette

1. Sautée the onion and garlic in a large pot

with sunflower oil for 2-4 minutes. 2. Add the diced eggplant, cook well and then

add the remaining vegetables, mixing and stirring continuously until all the ingredients are cooked through but still firm. 3. Add the tomato sauce and fresh

tomato cubes, and mix well. 4. Add the capers and olives (adjust the quantity

according to your liking) and a splash of red wine vinegar, mix them in, and allow the mixture simmer on a low heat for around 2 hours. 5. Allow the mixture to reduce so that the vegetables

absorb the sauce and taste. Check the consistency occasionally. If it is too thick, add a cup of water and stir. Once the mixture is cooked and you are happy with the consistency, take the pot off the burner, cover it, and allow it to cool overnight. 6. On the day of your barbecue, slice the

baguette horizontally and grill the slices until grill marks are visible. Turn the slices over and grill again. Top each grilled slice with a spoonful of cold caponata and arrange the bruschetta on a serving plate for everyone to enjoy.

T&F AL FRESCO

Tropical FRUIT REFRESHER Sweet mango, tart pineapple, and papaya are a refreshing combination. I used almond milk for a thick smoothie but you can substitute this with freshly squeezed orange juice. For an alternative taste, try using bananas instead of papayas. The fresher the fruit, the better the taste, but if you’re short of time, you can use mixed prepared fruit which you’ll find in the frozen foods section of larger supermarkets.

PREPARATION

SERVES

MINUTES

PEOPLE

2 mangoes, peeled and roughly chopped ½ a pineapple, roughly chopped 2 papayas, roughly chopped 1 cup dairy-free milk or 1 cup freshly squeezed orange juice crushed ice cold water cocoa powder

1. Place the chopped fruit into a blender and process until

smooth. Add the dairy-free milk and process again. Add a few spoonfuls of cold water to the mixture to thin it to your preferred consistency. Place the blended mixture into an airtight jug and let it chill in the fridge. 2. Just before your guests arrive, transfer the mixture back

into the blender, add the crushed ice and blend well. 3. Pour the mixture into individual glasses, sprinkle

with cocoa powder, and serve at once.

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T&F AL FRESCO

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AL FRESCO T&F

Couscous BURGERS The main ingredient here is the grain. Pearl barley, pearl couscous or quinoa work equally well. The burgers can be dressed simply with fresh herbs or topped with dairy-free chilli mayonnaise or caramelised onion jam. Prepare them a day ahead and store them overnight in the fridge to allow them to firm up ready for trouble-free grilling. For a gluten-free version, simply omit the breadcrumbs. PREPARATION

MAKES

4-6

MINUTES, EXCLUDING GRAIN COOKING TIME AND RESTING TIME

BURGERS, DEPENDING ON WHETHER LARGE OR SMALL

1 yellow onion, diced 2 garlic cloves, finely chopped (optional) 200g cooked pearl couscous (or pearl barley or quinoa) 200g white beans, mashed (tinned ones will do) 1 carrot, coarsely grated 1 cup nutritional yeast 1 cup fine breadcrumbs 2 egg substitutes for binding fresh herbs (thyme, basil, mint) a handful of fresh baby spinach leaves 1 cup ketchup or any dark sauce you prefer

1. Sautée the onion and garlic

for 2-4 minutes, transfer them to a large bowl, and allow them to cool to room temperature. 2. Add all the remaining ingredients

and mix well until you get a good consistency to form burger shapes. The grains should clump together smoothly and the mixture should not fall apart up when scooped up. If the mixture is too loose, add more nutritional yeast. If it is too thick, add more sauce. 3. Prepare a large dish lined with baking

paper. Press a few spoonfuls of the mixture into a burger form, smooth over the top with the back of a knife and press the burger out onto the lined dish. If you don’t have a burger form, use a large biscuit cutter placed on the lined dish. Simply fill the biscuit cutter with the mixture, press the mixture down lightly and then ease off the cutter leaving the burger on the dish. This is easier if you first brush the cutter lightly with olive oil. Repeat until all the mixture is used up. 4. Cover the dish with cling film

and leave it in the fridge for a day for the burgers to set. 5. Remove the burgers from the fridge

just before cooking. Lift the baking paper (and burgers) off the dish and transfer it to the preheated grill or barbecue rack. Keeping the burgers on the paper stops them falling apart and burning while cooking. Grill them for 10 minutes then turn them over and grill for a further 5 minutes. 6. Serve them hot on burger buns

dressed with fresh herbs. Tip: Egg substitutes are longlasting, cheaper than eggs, and available in supermarkets.

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T&F AL FRESCO

Salad STICKS Skewers are one of the easiest ways to cater for a large party, as they’re quick to prepare and assemble. I chose vegan chorizo for this recipe, but there are many other tasty alternatives, like vegan mozzarella balls. Prepare the vegetables on the day you plan to cook them. It doesn’t take long and they’ll look and taste fresher. If you use bamboo skewers, soak them in water before threading on the ingredients. This will help to stop them burning while they’re on the grill.

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PREPARATION

MAKES

MINUTES

SKEWERS

1 green pepper, deseeded and chopped into chunks 6 shallots, peeled and halved 6 meat-free sausages, roughly chopped 6 cherry tomatoes, whole 6 porcini mushrooms, whole 1 long marrow, trimmed and chopped into chunks 1 zucchini, chopped into chunks

1. Prepare all the ingredients, thread them onto the skewers

and then store on a tray in the fridge until they’re needed. 2. To cook the skewers, first place a piece of oven paper

on the barbecue rack or griddle pan and then line up the skewers. Allow them to cook until the grill marks start to show, turning them a few times so that they’re cooked all over (about ten minutes). Serve at once.

DD A T JUS T & MEA BLES ETA G E V

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LE P M SI S STEP

AL FRESCO T&F

BLACKBEAN AND AVOCADOSalad This recipe is inspired by a trip I took to South America. It’s served in a tortilla bowl which can be eaten along with the salad itself. I made a large bowl for sharing but you could make up individual salad bowls for your guests. In that case, slice the avocadoes into smaller pieces. The tortilla bowls can be prepared a day ahead and stored in an airtight container. To avoid them browning, slice up the avocadoes and assemble the salad just before serving. 200g organic black beans - tinned ones work very well if you don’t have time to soak dried black beans overnight and then cook them in boiling water. 1 extra-large wheat tortilla (choose corn for a gluten-free version) a handful of cherry tomatoes, washed and halved 2 large ripe avocados, sliced lengthwise (do this immediately before serving) leaves of 1 red lettuce, washed and patted dry (I chose red lollo) 1 red onion, finely sliced

PREPARATION

SERVES

MINUTES, (EXCLUDING BEANS COOKING TIME)

PERSONS

1. For the tortilla bowls, preheat

the oven to 180°C. 2. Line a round oven-proof bowl and

with non-stick paper. Place the extralarge tortilla inside the bowl and press it down gently. You will notice that the tortilla will form waves on the sides. 3. Put the lined bowl in the oven and

allow the tortilla to cook for a few minutes until the sides start to brown. Remove the bowl from the oven and allow the tortilla to cool down and harden. It is now ready to be used as a salad bowl. 4. To assemble the salad, start with

the salad leaves, placing them inside the tortilla with the ruffled edges on the outside. Place the avocado slices in a circular pattern and top with the black beans, halved cherry tomatoes and sliced onion. 5. Serve the salad immediately with

a selection of dressings on the side: lemon and olive oil vinaigrette, dairy-free yoghurt dressing, dairy-free Caesar dressing

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AL FRESCO T&F

Truffle JACKET POTATOES

PREPARATION

SERVES

MINUTES (EXCLUDING BOILING OF POTATOES)

PERSONS

A grown-up version of a perennial childhood favourite, these creamy jacket potatoes are served with summer truffle shavings which make them taste that little bit different. Pre-boil the potatoes a day ahead so there’ll be plenty of time for them to cool down. 6 large potatoes, cleaned well with skin on (boiled and cooled) 200g coarsely grated dairy-free cheese, I chose a mix of cheddar and mozzarella alternatives 1 cup dairy-free cream (rice or soya cream) 1 black summer truffle, in thin shavings 1 tablespoon fresh chives, finely chopped salt and pepper to taste

1. Boil the potatoes in a large pot of

salted water until you can poke them with a fork without any resistance. Drain them well and allow them to cool. Then transfer them to a bowl or dish, cover them and store them in the fridge. 2. On the day of your barbecue, cut the

top part off each potato lengthwise. Carefully scoop out the flesh into a bowl, leaving a thick “shell”. 3. Mash the potato well with a fork

or masher, add the dairy-free cream and cheese and chives, and season to taste. Mix well, and then scoop the mixture back into the potato shells. 4. Close to serving time, top each potato

with the remaining grated cheese, place each potato into a foil “bowl”, arrange them on an oven-proof dish and place the dish in a hot oven for a few minutes until the cheese melts. 5. Transfer the potatoes to a serving

tray (leaving in individual foil), top with truffle shavings and serve at once. ISSUE 120 JULY 2019

T&F AL FRESCO

Lavender Pannacotta

WITH BLUEBERRY COULIS

1. Use a small saucepan to heat the coconut cream,

maple syrup and lavender together over medium heat, stirring regularly for about 15 minutes. This allows the lavender to infuse into the coconut cream. Do not allow the mixture to boil. Taste the cream to check its sweetness and adjust as required. 2. Add the agar powder to the cream and

These moreish desserts blend the tropical taste of coconut and vanilla with the delicate taste of lavender and succulent blueberries. Take extra care when dissolving the agar powder into the cream. If the cream separates from the coconut oil, the pannacotta will break down when plated. I used maple syrup instead of white sugar. For a sweeter taste, replace the syrup with a pinch of stevia.

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PREPARATION

SERVES

MINUTES

PERSONS

1 tin coconut cream 1 ½ teaspoons agar powder ½ teaspoon dried edible lavender 1 tablespoon maple syrup or 1 pinch of stevia seeds of 1 whole vanilla pod or 1 teaspoon of vanilla extract 4-6 ramekins or small dessert cups 1 cup fresh blueberries, whole 1 cup blueberries, blended into a rough coulis

heat for about 2-3 more minutes, constantly stirring and making sure the plant-based gelatin is completely dissolved. 3. Take the mixture off the heat and stir

in the vanilla seeds or vanilla extract. 4. Pour the creamy mixture into the ramekins or

dessert cups. If you want a smoother dessert or a milder lavender taste, strain the mixture first. Allow the desserts to cool to room temperature, then cover them and let them set in the fridge for at least 3 hours or, ideally, overnight. 5. It’s easier to serve them in coffee cups, but if you

feel adventurous, run a knife around the inside edge of the ramekins or cups, top with a serving plate and flip it over. Serve immediately with blueberry coulis and garnished with fresh, whole blueberries.

Tip: wetting the inside of the ramekins just before filling them will make the desserts easier to turn out once set.

T&F WINE

THE ART OF FOOD AND WINE PAIRING

Wine pairing is a balancing act between the flavours of food and wine. Andrew Azzopardi explains how to pick the right wine to create a harmonious and enjoyable experience.

ave you ever noticed how that gorgeous, fresh and aromatic New Zealand Sauvignon Blanc that you had with lunch last week just wasn’t as impressive during yesterday’s dinner? Assuming the wine itself was not faulty, I would guess it’s the food with which you paired the wine that was the differing factor. Just as a dash of lemon brightens up a freshly grilled Sea Bream, or a knob of butter added to risotto gives it a silky-smooth and decadent finish, the right pairing of food and wine makes both taste better. If you added lemon to the risotto, and the butter to the fish, the flavour profile would be different. Equally, if we switch the lemon with a citrussy Sauvignon Blanc and the butter with a Californian Chardonnay, the outcome of the flavours would be just as different. Unsurprisingly, we don’t forget to add lemon to our fish, yet we often overlook the importance of choosing the right wine pairing. What is it about food and wine pairing that scares even the most experienced of wine aficionados? In theory, food and wine pairing is merely the selecting of a wine to enhance the flavours of a dish, creating a harmonious and enjoyable experience. It sounds easy, but when you consider the vast selection of different wines, producers, grapes, styles and techniques available, choosing the right wine with your dish suddenly becomes a daunting affair. Many sommeliers and wine industry professionals have written books on wine pairing techniques to help us make the right choice and provide guidelines to choosing the right bottle for our next dinner party, but there are two fundamentals that wine experts agree on: balance and flavour-profile matching

ISSUE 120 JULY 2019

Balance and equilibrium create harmony The art of wine pairing is a balancing act between the weight of the food and the wine without either one outweighing the other. Rich and heavy food needs a full-bodied and powerful wine to stand up to the weight of the dish. This is the secret to the great classic pairings such as a full-bodied Californian Cabernet Sauvignon with lamb stew or a light and mineral Pinot Grigio with grilled fish. I find Peter Klosse’s revolutionary approach to matching food and wine a great explanation to understanding richness and weight. He splits flavour richness into two profiles “ripe” and “fresh”. “Ripe” refers to autumn and winter flavour tones, as opposed to “fresh” which refers to spring or summer flavour tones. Apples, lemons, strawberries and herbs such as chives, fennel and coriander are considered “fresh”, but bananas, pears, mushrooms, caramel and vanilla are identified as “ripe”. Cooking methods can change the weight and richness, or ripeness, of the food’s flavour, such that the difference in the flavour profile between a fried potato and a boiled a potato is clear. The former is considered to have a “riper” flavour profile. We can classify most flavours as “fresh” or “ripe” depending on the season with which they are usually associated. Determining the weight or ripeness of the food is a great start to understanding the weight of the wine needed to counterbalance the richness of the dish. A light-bodied Spanish Albariño would pair well with the “fresh” flavours of lemon-grilled chicken, while the “ripe” flavour profiles of Chicken Cacciatore or Hunters’ Chicken, would require a slightly fuller bodied wine such as Beaujolais Villages or a Chianti Classico Riserva, where the wine is slightly aged, adding to the “ripe” aromas of oak, sour cherry and aged balsamic vinegar.

Wine, and more specifically wine-pairing, is a personal choice.

WINE T&F

Identify the prominent flavours in the dish and match or contrast Identifying the prominent flavours of a dish crucial to fine-tuning your wine-pairing. Once you’ve determined the weight of the dish and corresponding wine, you now need to match and enhance the prominent flavours. A mature, full bodied left-bank Bordeaux or Rioja Reserva with good weight and typical ripe and earthy flavours of mushroom, leather and cigar-box should be an ideal match with the wintry flavours of grilled quail or pigeon with truffles. However, if you swap the truffles for a summery berry- compôte, a lighter bodied Burgundy Pinot Noir would be enough to balance the weight and enhance the red berry flavour profile. The typical fruity and prominent lychee flavour in an aromatic Gewürztraminer is perfectly matched with spicy Asian cuisines with a general fruity character. Of course, there are certain wines that are considered easier to pair with typical Mediterranean food, especially high acid, fruity wines such as Sauvignon Blanc, Riesling or Chianti. However, other wines such as Oaked Californian or Burgundy Chardonnays are best paired with creamy, buttery sauces as opposed to lighter, Mediterranean style, oil-composed dishes, due to their specific creamy and buttery characteristics. These rich wines with prominent ripe vanilla, coconut and brioche flavours have a certain richness that is often misunderstood and wrongly paired with lighter dishes. Since oaked Chardonnays are not easy to pair with our “fresh” type of cuisine, especially in summer, it has become under-appreciated, if not rather misunderstood, here in Malta. This does not mean that oaked Chardonnays do not pair well with food, but that their flavour profile is so specific that they are not flexible enough to be enjoyed with a wide spectrum of flavours, and more specifically lighter dishes. The rich

and creamy mushroom risotto recipe to which we added the knob of butter earlier married with a soft, oaked Californian Chardonnay, which further enhances those decadent buttery flavours for a mouth-coating velvety finish, is a match made in heaven. Sometimes, just like lemon on oysters, or honey on Stilton cheese, contrasting the primary flavours is the best route to choose. A cool, pungent and zingy New Zealand Sauvignon Blanc with grilled Calamari lends a beautiful punch to the calamari in exactly the same way as drizzling the dish with freshly squeezed lemon would. The sweet Sauternes sipped with foie gras is a beautiful play on sweet and salty and is a classic favourite of mine. However, beware of matching sweet wines with sweeter desserts, since the sugar in the dessert can knock the character of a wine, giving it a flabby and dull taste. Identifying the most prominent flavours of a dish and selecting a wine to match or contrast with the dish is one of the most enjoyable ways of experimenting with wine pairing. Wine, and more specifically wine-pairing, is a personal choice and nobody can tell you what you like and what you don’t. If you want to open the Hungarian Tokaji (Botrytis sweet wine) you’ve been saving in your cabinet to drink with your barbecue steak, then nobody should stop you. I’m not saying it’s a good match, but like cheese on fish is offensive to one, it can be delightful to another. Where it really gets interesting is when you experiment with different flavours you would never have imagined could work. So next time you’re about to choose a wine to go with your meal, think about the balance and weight, match or contrast the flavours. Most importantly, have fun. Andrew Azzopardi is a wine specialist certified by the Wine and Spirit Education Trust.

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FOOD NOTES T&F

D FOO E T S NO

The end of an era

Pie and mash, London’s original fast food dating back to the 19th century, is disappearing from the city’s East End. One of the oldest shops, F. Cooke in Hackney, near Broadway Market, was due to close in spring this year and has carried on operating on borrowed time. Shifting demographics and rising rents have changed the character of the neighbourhood as Broadway Market has now become a fashionable place to live for east London’s creative class and hosts a street food and farmers’ market at weekends. F. Cooke’s imminent closure follows in the wake of other similar family businesses that were unable to survive the gentrification of what was traditionally a working-class district. In summer 2017, the 106-year old M. Manze on Chapel Market closed its doors and, last autumn, A. J. Goddard in Deptford shut down after 128 years in business. More than a hundred years old, F. Cooke had been set up in the late 1800s by the latest owner’s great grandfather to serve travelling shepherds. The shop’s fare and appearance remained largely unchanged. Behind the glass and marble shop front, its interior was like stepping into another age with blue and yellow tiled walls, thin marble tabletops and benches, a metal counter, and saw dust on the tiled floor. The menu, as always, was simple and authentic – minced beef pies served with mashed potato on the side, topped with a thin, green parsley sauce known as liquor, and eels served hot or jellied. Customers once queued around the block for one of those pies. 71-year old owner Bob Cooke, who has worked in the family business his great-grandfather set up since he was five, recently said in an interview: “At 11pm when the pubs closed, it would be packed. There were no [fast food] restaurants then and you never heard of a pizza….Now you go in every pub and there’s food.” A member of the Cooke family still runs a pie and mash shop on Hoxton Street, but other shops have moved out into Essex and Kent, areas where many old East End families now live. Anyone wanting a taste of traditional East End pie and mash will now have to go further afield.

Marathon for wine lovers The Marathon du Médoc is more like a party than a race to the finish. Participants are obliged to run in fancy dress and the fun starts the night before when they load up on carbohydrates washed down with copious amounts of local wines. Athletes running in the classic event wind their way through wine country in the Médoc region in Gironde, just north of Bordeaux, which is home to around 1,500 vineyards. Departing from the banks of the Pauillac river, runners follow a circuitous 42.195km route, accompanied by 50 or so orchestras scattered along the way, and ending up where they began. This race is more about the journey than the destination. You can easily be waylaid by the party atmosphere. Along the route, runners can stop at any one of 23 refreshment stations to help themselves to local wines, and, at some of the later stations, to cheese, foie gras, and oysters But this is a race strictly for runners. All participants must be medically certified as fit to participate. Walkers in search of wine are invited to join the recovery event – a 9-10km walk through vineyards on the following day. The race, held annually in September, is enormously popular and participation is capped at 8,500. Applications for this year’s event are closed, but you’re in good time for the 2020 edition. You’ll need to be able to cope on your own as support teams are banned from the route. As the official rules sternly warn, “Any runner pairing with a bike will be disqualified and the bicycle will be removed by the police.”

Airborne gourmet

As airlines ramp down the quality of their offering, limiting meals to limp sandwiches or making them disappear altogether, one airline is now offering Michelin-level food to travellers. The catch is you have to travel long-haul to or from Germany and you need to be under 12-years old. The new menu, planned by a two-Michelin starred chef, is strictly for children on long-haul flights. So while you make do with microwaved pasta or indifferent sandwiches, your child will be able to enjoy the likes of rice pudding mousse with berries and “dragon feet”, a fantasy meal made from sausage, sauerkraut, and mashed potato.

ISSUE 120 JULY 2019

T&F FOOD NOTES

Junk the junk food There’s another reason to eat good food, if you ever needed one. Heavy consumption of junk food can increase the possibility of infertility in men, according to a new study by Harvard University which focused on nearly 3,000 men. The correlation of heavy consumption of junk food with increased risk of infertility in women was already known through an earlier study. The new study shows that men are at risk as well, and that most of the damage is done before the age of 18. That’s bad news for teenagers who binge on burgers, processed foods and sugary snacks. The highest fertility rate was found to be among the group whose diet centred on fish, chicken (rather than red meat), fruit and vegetables.

D FOO TES NO

Garlic ice cream, anyone? Garlic ice cream must be an acquired taste, but in Gilroy in Northern California, it’s exactly what you might ask for in your local ice cream parlour. Gilroy is the self-proclaimed “garlic capital of the world”. Every July, it puts up a garlic festival to promote and celebrate its primary crop. The combination of seasonal heat, the annual festival date, and the abundance of the ingredient led to the experimental flavour, but it has yet to catch on universally. The garlic flavour divides ice-cream lovers. Those who love it, say it provides a savoury accent to the vanilla base, and if plain vanilla isn’t your favourite flavour, you can try garlicinfused chocolate, roasted almond, pistachio, or pecan praline ice cream.

ISSUE 120 JULY 2019

T&F FOOD NOTES

Fishless fish When plant-based “meats” moved out of their niche market and went mainstream, it was only a matter of time before “fishless” fish followed. While plenty of noise has been made about the morality of eating animal protein, less has been said about fish, likely because it is more important in developing countries than in the developed world. Trends have shifted and fish consumption worldwide has soared. With one third of the world’s seas being overfished, the world is rapidly running out of stocks. Food producers are innovating to meet the inevitable demand for an alternative to wild or farmed fish. Genetically modified or lab-grown salmon doesn’t sound attractive, but producers are developing products like a raw tuna substitute made from tomatoes which is already available on the market.

D FOO TES NO

A taste for wine Master sommeliers are a rare breed, with a global population totalling fewer than 300. Wine experts can spend their entire career trying to pass the master’s exam administered by the Court of Master Sommeliers. The experience is gruelling. Candidates have to take an exam in three parts – theory, service and tasting – and are allowed three attempts over three years to pass the service and tasting part but only once they pass the theory part of their exam. The master’s exam is the highest possible level of certification, offering a passport to high salaries, world travel, professional prestige, and instant fame. Each year, only 3-10 new masters make the grade. The latest intake was jeopardised when 23 out of 24 candidates who had passed their exam were told their results were annulled because a member of the Court of Sommeliers had leaked information in advance to at least one person. Save for the 24th candidate who had taken the test in an earlier session, all 23 were obliged to take the blind tasting test all over again. Membership of the global master sommeliers club remains elusive.

Edible insects on the menu You might see fried crickets and caterpillar larvae on menus at fashionable restaurants soon. Insect protein is expected to become a multi-billion dollar business in the next decade. With 2 billion people in more than 113 countries around the world already relying on insects for protein, a market report now predicts that, as the global population grows, demand for insect-based protein will grow too. According to the market report, “Generation Z”, the most health-aware and environmentally conscious generation who want alternatives to traditional meat will drive up demand. Large food producers are already investing in research and development into insect species, salivating at the thought of increased profits.

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T&F DESSERT

Sweet Summer Confection Claire Borg’s refreshing fruit desserts are disarmingly simple but packed with flavour and will have you reaching out for more. PHOTOS: CLAIRE BORG

Peach Melba cake This recipe can also be made into cupcakes and served in individual portions (makes 12). PREPARATION

SERVES

3. Pour the batter into a baking

tin (about 10 inches across) and chop one peach over the top.

MINUTES

PERSONS

YOU WILL NEED

250g flour • 250g sugar • 5 eggs 250g butter at room temperature 2½ teaspoons baking powder 1 teaspoon cinnamon • 1 peach FOR THE FILLING

300ml whipped cream 2 peaches, sliced • 3 passion fruit 1 punnet raspberries

1. Beat the butter and sugar until they

are fluffy. Add the eggs one by one while continuing to beat the mixture. 2. Next, fold in the sifted cinnamon,

baking powder and flour.

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4. Bake in a hot oven set on 180°C

(160°C if fan operated). Bake for about 35-40 minutes or until or until a skewer inserted into the centre comes out clean. 5. Cool the cake in the tin for the

first 15 minutes, then remove it from the tin and transfer it to a cooling rack to cool completely. 6. To serve, slice the cake horizontally

into two. Spread one half with whipped cream and top with sliced peaches and raspberries. Place the other half on top, cover the top with the remaining whipped cream and decorate with sliced peaches, raspberries and passion fruit.

DESSERT T&F

Watermelon tricolore cups

These cups can be prepared ahead and kept in the fridge until serving time. 1. Peel and chop the kiwi fruit.

PREPARATION

MAKES

2. Deseed the watermelon

MINUTES

CUPS

and cut it into chunks. 3. Whisk together the cream

YOU WILL NEED

220g cream cheese 150g vanilla yoghurt 3 tablespoons sifted icing sugar 1 teaspoon lemon zest 1 tablespoon lemon juice watermelon • 4 kiwi fruit

cheese, yoghurt, icing sugar and lemon juice and zest. 4. Layer the cups starting with the

kiwi fruit, adding a layer of yoghurt mix, and finishing off with the watermelon. Serve immediately

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T&F DESSERT

Lemon curd layered cheesecake cups Assemble the cups just before serving. If you prepare them ahead, the biscuits will go soggy. Keep the ingredients (except the shortbread) chilled until ready to serve.

PREPARATION

MAKES

MINUTES

CUPS

YOU WILL NEED

10 shortbread fingers 1 jar lemon curd 1 tub cream cheese (200g) 150ml vanilla yoghurt 150ml whipping cream 3 tablespoons icing sugar some slices of lemon a handful of fresh blueberries a few mint leaves 4 dessert cups or clear glasses

1. Crush the shortbread

fingers, keeping 1 or 2 aside to use as decoration. 2. In a mixing bowl, beat the

cream cheese together with the sifted icing sugar. 3. Add the whipping cream and

beat until light and fluffy. Next, fold in the vanilla yoghurt. 4. Alternating the layers, first spoon

in the biscuits, then the cream cheese mix, then the lemon curd. Then add another layer of crushed biscuit, then lemon curd and finish with a layer of cream cheese on top. 5. Decorate with some

blueberries, lemon slices and mint, and serve at once.

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www.fb.com/lambbrand

T&F MATERIALS

TERRIFIC TERRAZZO Terrazzo has come a long way since its invention as the poor manâ&#x20AC;&#x2122;s alternative to marble. DESIGN BY MARK PACE PHOTOS BY FREDERICK MUSCAT, HALMANN VELLA

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MATERIALS T&F

he use of terrazzo can be traced back to the formal mosaics of ancient times, but the style we know today has more recent and far more modest origins. Today’s terrazzo, the sort that makes up the Hollywood Walk of Fame, was created in the homes of Italian masonry workers as a composite alternative to marble floors. Quarry labourers would use explosives to detach chunks of marble and other hardstones like granite from the quarries in which they worked. As the large sheaths and chunks of marble were blasted free from the quarry face, small fragments and chips would crumble away, gathering in piles on the quarry bed. The marble, destined for churches and other public buildings, and for the homes of the nobility, was unaffordable to the workers, but the quarries provided another abundant source of material. The fragments and chips piling up on the quarry bed were not of much use to those accustomed to living in marble-floored palaces, but astute masonry workers found a purpose for what would otherwise have been waste material. They would gather up those marble fragments and chips, take them home, mix them with cement, and spread the material on their terraces. When the cement had set, they would grind it with abrasive blocks to polish the surface and expose the embedded marble. Laying marble floors in their own homes may have been out of their reach but terrazzo – from the Italian word for terrace – came close as they could get to a higher aesthetic than they could usually afford. Terrazzo fell into two broad categories – pavimento alla Veneziana and the alternative version, seminato. In Pavimento alla Veneziana, fragments of marble were laid close together and bound by a mortar base. In the seminato technique chips of marble were mixed into the cement which was then ground and polished. These two methods morphed into the generic term “terrazzo”, which now covers a variety of forms involving ground material set into a base. Mixing, laying and polishing terrazzo was labour-intensive and therefore costly, and its vulnerability to cracking under temperature changes meant it

Astute masonry workers found a purpose for what would otherwise have been waste material

could only be used on a small scale. Two innovations revolutionised the craft. In the 1920s, divider strips were introduced, allowing terrazzo room to expand and shrink after installation without cracking under pressure. This meant terrazzo could be used to cover larger areas than before and installers could apply multiple colours to a single surface, using the dividing strips as a guide. Mechanised production and grinding reduced costs considerably, which meant the material and technology became more widely affordable. In principle, terrazzo is still made in the same way, though the hard work of grinding and polishing is now mechanised, and the treatment can incorporate a wider variety of materials. Cement terrazzo is still in use but resin has gained ground as a base, opening up the possibility of using new types of aggregate material beyond the traditional marble, granite, and quartz. Just as those quarry workers fashioned terrazzo from scraps, 21st century terrazzo also incorporates waste, only now the possibilities have widened to include other types of material. Metals like alumninium, zinc, and brass, glass from recycled bottles, and unusual materials like crushed mother-of-pearl seashells can now be used to stunning effect. The range of possibilities in terms of colour and design flexibility are virtually endless and limited only by the imagination. Beyond wall and floor covering, terrazzo can be used to create bespoke furniture pieces. Terrazzo’s durability (it’s water-resistant and resists abrasion) and easy maintenance, its reliance on readily available and relatively inexpensive material, and its versatility (it can be used on practically any surface, whether vertical or horizontal) make it an accessible and increasingly popular choice as a surface treatment for both walls and floors that are exposed to heavy traffic, like schools, airports, and sports arenas. It’s easy to clean and, because it’s poured as one seamless surface, there are no grouting joints where dirt and microbes can collect. n

Terrazzo fell into two broad categories: pavimento alla Veneziana and the alternative version, seminato.

MAINTENANCE Terrazzo comes in two types of finish: polished and washed (fulget). Both can be used on any surface but polished terrazzo is normally used in dry, indoor spaces and washed terrazzo is used in wet or outdoor areas. Polished terrazzo should be cleaned regularly with natural detergent, never with bleach or acidic products. Waxing and sealing the terrazzo will help protect the surface. Washed terrazzo should not be spot cleaned. It should be cleaned with a machine that disperses the cleaning agent evently. Use only neutral detergents and do not use bleach or acidic products.

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DESIGN T&F

The concrete base houses the public areas of the home. The white "beam" balanced on top and projecting over the base houses the private spaces. The concave facade and recessed apertures provide shade while flooding the interior with natural light.

RBAN J NGLE

Lush greenery shields a contemporary home from its busy city setting Architects: Rena Sakellaridou RS SPARCH Collaborators: Niovi Tsompikou and N. Apergis, S. Cherouvim, I. Kloni Structural engineering: G. Karambelas Mechanical and electrical engineers: P. Chatzimpailos - Technoico Lighting consultant: I. Skafida - Gravani Construction: A. Moustakas - Gipsometal S.A. Project supervision: G. Karambelas Photography: Yiorgis Yerolymbos

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T&F DESIGN

hen the prospective home owner met his architects, he had a vision of a house in a garden for himself and his son. Nature was a key element. There were many trees growing on the site. Would it be possible to keep the palm tree? The house would have to be small â&#x20AC;&#x201C; that meant a bigger garden â&#x20AC;&#x201C; but there needed to be a space where the owner could sit and listen to music. And there had to be light coming in from all sides of the house. Nature became the central concept of the project, which was designed as a house in a secret garden.

The linerarity of the swimming pool accentuates the geometry of the site, surrounded by established trees which were integrated into the overall design.

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DESIGN T&F

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T&F DESIGN

➊ ➋

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DESIGN T&F

➌

Nature became the central concept of the project, which was designed as a house in a secret garden.

he home is set in its own world, open to the garden which shields it from the dense urban fabric of the city outside. Hidden behind trees, the house interacts visually with the garden, integrating its colors and shadows and the way it changes over time. Nature dominates here. The garden is not so much attached to the house as it is an integral part of it. The greenery enters the house visually through the windows and wraps around the building, connecting the front areas to the back. Views of the garden flood the interior which is open on both sides, the linearity of the swimming pool accentuating the site’s geometry.

➊

➋

➌

An almost-black staircase evolves like a geometric flower connecting the three levels and acting as a visual reference point.

Neutral colours and natural materials create a calm interior. A glass floor insert visually connects the ground and upper floor levels.

The white walls are a backdrop for the owners' art collection.

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T&F DESIGN

he building consists of a concrete base supporting a white, metalstructure “beam” which can be visualised as a linear projecting bridge with folded ends open to the view. In a clear distinction between the public and private areas of the home, the base houses the living areas while the white “bridge” houses the bedrooms. The design concept placed the living room and kitchen on the ground floor and two bedroom-suites on the upper floor which opens up to the green roof. A gym, guest room and utilities were placed in the basement.

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The base of the house is in untreated concrete with the form marks left visible, a textural contrast to the warmth of the wooden flooring.

DESIGN T&F

Clean lines and neutral colours define the interior. Every sight line offers views of the garden.jpg

ll three levels of the home are connected by a black metal staircase which acts as a visual reference point on each level. The house is flooded with natural light and visually connected in all directions. A glass floor connects the two main floors while a skylight at roof level brings in natural light. Reflections and unexpected views are created by the materials used and by unusual design elements: black metal and transparent glass, a revolving mirror door separating the living room from the kitchen, a horizontal slit in the concrete structure offering views of the garden, a similar visual element in the kitchen, a square window in the living room framing the view of a tree.

Keeping the palm tree in place was one of the design parameters. The framed treetop view from the bedroom is echoed in the large wall mounted photo of central park.

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T&F DESIGN

he colours and materials used add texture and form without imposing on the surrounding views. The main structure is in untreated reinforced concrete with the marks of the formwork left visible and thermal plaster was applied to the white “beam” of the upper floor. The white walls are a backdrop for the owners’ collection of paintings, wooden floors add warmth and texture, black aluminum window frames fade into the background focusing attention on the garden views. Along the site’s perimeter, a fence hides the building from the street. When the fence’s galvanised steel door slams shut, the house surrenders to the garden, creating a very private Eden. n

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The garden is not so much attached to the house as it is an integral part of it. The upper level is treated in thermal plaster, the plain white wall acting as a foil for the colourful bougainvillea.

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T&F RENEWAL

THE

Lemon Tree House A single-family, two-floor home fuses tradition with contemporary design ARCHITECTS Taller Estilo Arquitectura S. de R. L. de C. V. Arq. Víctor Alejandro Cruz Domínguez Arq. Iván Atahualpa Hernández Salazar Arq. Luís Armando Estrada Aguilar COLLABORATORS Arq. Silvia Cuitún Coronado Arq. Carlos Marrufo Tamayo DI. Alberto Góngora Brito Photography David Cervera

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RENEWAL T&F

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T&F RENEWAL

T An external platform at the head of the stairway leads to the bedrooms.

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he design of The Lemon Tree House took the concept of an old, traditional house and transformed it into a family home with contemporary design elements. Similar building systems were used in the construction with a limited number of materials, predominantly stone, wood, traditional cement floors, metal, and white cement as a covering for the walls. Traditional techniques and local materials define the projectâ&#x20AC;&#x2122;s spatial composition and aesthetics, showcasing the labour of the builders who help fashion the communityâ&#x20AC;&#x2122;s social identity.

RENEWAL T&F

In one of the bedrooms, windows run the full width of the room at ceiling level, allowing natural light to filter in. A second bank of windows is set at seated eye-level. the flooring is in traditional cement in a geometric pattern.

One of the bedrooms has a small external space bounded by wall-to-wall plate glass doors. The windows of the adjoining bathroom open onto the same space, providing natural ventilation. The cement floor tiles are typical of the area.

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T&F RENEWAL

The kitchen and dining area open directly onto the courtyard. With the doors flung open in fine weather, the interior and exterior spaces blend together seamlessly.

n the past, traditional houses in the historic center of Merida – the capital of Mexico’s Yucatan where this home is set – had cement floors in the form of mosaics with colourful and varied designs, creating “mats” and setting the pattern for the decoration of each room, much as the traditional cement tile flooring in older Maltese homes does. The architects’ new design used the same material and the concept but transformed both into large areas of white cement and other surfaces with integrated green pigment, strongly defining the colour palette that became one of the distinctive features of the house.

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The project was developed in two clear sections: the first area, where the main access from the street is located and which is occupied by the pre-existing building, and the second area where the bedrooms and the central courtyard are located. The courtyard functions as a leisure area – with a terrace and a pool – and as a connection to the new part of the home at the back of the site.

Traditional materials and simple colours define the design scheme - wood, cement, metal, and white, grey and green.

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More information is available from www.bov.com or contact 2131 2020. Issued by Bank of Valletta p.l.c., 58, Triq San Żakkarija, Il-Belt Valletta VLT 1130 Bank of Valletta p.l.c. is a public limited company regulated by the MFSA and is licensed to carry out the business of banking in terms of the Banking Act (Cap. 371 of the Laws of Malta).

235x325 mm.indd 1

02/07/2019 11:21:05

T&F RENEWAL

The service area beneath the stairway is accessed through a door in the glassand-metal structure. The green cast on the inner side of the boundary wall echoes the green pigment of the stairway, the courtyard pool, and the greenery of the natural environment.

he terrace acts as a “traffic distributor” area, housing the beginning of the stairway which leads to the bedrooms upstairs. The stairway itself has three design purposes: it provides access to the home’s second floor, it houses a service area which is tucked away beneath the steps and is accessible through a narrow corridor to the side, and it also has the visual and formal strength of a sculptural element within the central courtyard, anchoring the design aesthetically and functionally.

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RENEWAL T&F

The courtyard is dominated by the pool and the mass of the stairway which acts as a sculptural element fusing the different parts of the house both functionally and aesthetically. ISSUE 120 JULY 2019

T&F RENEWAL

he restoration of the existing building created a natural fusion between the older historic spaces and the new design elements. Lighting and ventilation were key factors in creating an atmosphere that is both comfortable and enjoyable to the residents. The house is intrinsically linked to the outside, maximising passive ventilation and temperature management systems to reduce energy costs in the home.

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In the main hallway, a circular area of the wall has been left untreated, creating a visual focal point. The cement tiles, typical of the historic area, have been left in place.

T&F RENEWAL

The kitchen workspace, breakfast bar and dining area are set in parallel and perpendicular to the doors leading to the courtyard.

he historic nature of the building and the contemporary design of the newer parts of the finished building blend harmoniously. This is thanks to a design language that incorporates functional elements that are formally unique, enhancing the material from which they were made without being alien to the natural environment and the possibilities provided through its proper use. In the end, a house that respects its context and captures the environment is one that speaks on a human scale and with spatial sense â&#x20AC;&#x201C; just as The Lemon Tree House does.

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T&F PROMOTION

Protect your family and friends with

Schneider Electric

We all want to feel safe in our homes, right? Well, relax in the knowledge that your home is a safe environment by ensuring your electrical systems are up-to-date offering you undisturbed power supply. It is essential to perform regular installation upgrades. Schneider Electric’s industry leading technology helps you achieve a higher safety level, giving you peace of mind. We all want to rest easy in our beds at night and with Schneider Electric’s technology you can relax and cherish the time spent with your family and friends in a safer home setting. Schneider Electric’s safety products and solutions safeguard your home, loved ones and possessions against the invisible dangers of electricity so you can enjoy more peaceful and protected living. At Elektra, our sales team suggest that you upgrade your home consumer unit with Schneider Electric devices to better protect your family and your home technology. Our products and solutions cater for all kinds of installations – from residential through commercial to industrial spaces – against the risk of electrocution and fire, and safeguard your electronic devices and technology against power surges. At Elektra we enhance your interior design with our stylish switches and make your life easier by implementing more practical functionalities into our devices. For more information visit Elektra Ltd, Qormi.

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Schneider Electric Surge Arresters Surge Protection Devices – Your Best Defence Lightning may strike homes and properties, especially in winter. Any structure in the path of an electrical storm is potentially at risk. Although it may only last for a few microseconds, lighting causes a dangerous voltage surge that can destroy your electronic devices and might even cause a fire. Installing surge protection devices (SPDs) can reduce or even prevent damage to your valuable possessions.

Did you know? A power surge can enter your house either via a direct strike, or indirectly. Direct strikes occur when lighting passes directly through a building, often causing major damage as well as fires. Indirect strikes occur when lightning strikes the ground nearby, or power lines directly connected to a house. When this happens, any connected appliance or electronic device can be destroyed. This could lead to the replacement of appliances as well as to the disruption of your personal and professional connectivity.

PROMOTION T&F

Is your home suitably protected?

RCDs: Your ultimate protection from electrocution

Auto Restart: an attachment to RCDs

Even if you already have an earth electrode installed, the job of the surge protection device is to prevent the surge from entering the circuits through your gadgets and appliances.

Residual Current Devices (RCDs) are ground fault interrupters which detect electrocution currents and cut power off immediately. Because of the potential damage of electricity and water, you need to have electrical safety standard on ALL circuits supplying power outlets and lighting and all devices in bathrooms and wet areas.

The automatic reset device attached to the RCD will reset the RCD should this trip (as soon as the detected fault is safe to operate again). However, if there is a fault, the device will not reset for safety reasons.

RCDs and RCBOs are there to protect you from earth leakage. RCBOs also prevent over current and short circuits.

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T&F PROMOTION

GESSI Products to fall in love with

essi is one of the largest Italian “The philosophy of our company design companies in the world, is expressed by the private designing and manufacturing wellness concept. It consists of exclusive bathroom and kitchen fittings designing and communicating and furnishing for over 20 years. products, concepts, and Today, the Gessi brand is acknowledged worldwide for its fashionable bathroom values which create a wellness designs in all types of living environments, culture through enjoyment in including hotels, spas, yachts and private the most private areas of the residences. Their in-house manufacturing home, transforming utilitarian and production phases follow best practice spaces into places capable of models and the principles of “green” regenerating us every day in the production. From a single location in Vercelli Italy, the unique “Made in Gessi” same way that private spas do.” production process embodies the “Made in Italy” philosophy that highlights Italian Gessi founder, Gian Luca Gessi. elegance, aesthetics and lifestyle. With creations ranging from bathroom accessories such as faucets, taps, rain showers, and shower heads to ceramics, Gessi has created a new style of living – a “design to be experienced, to be worn and breathed”. Gessi designs involve all of the senses, allowing the user to enjoy personal spaces that offer a new sense of well-being, a daily wellness experience in which to celebrate a renewed contact with one’s inner self. The company’s mission is to create products that communicate a culture of well-being in the most private environments of the home, transforming utilitarian spaces into something truly regenerative. Gessi’s “Made in Italy” bathroom products and accessories are manufactured in harmony with the utmost respect for the environment and the user, creating a new awareness and appreciation of bathroom design, and focusing on the objects’ charm and elegance, as well as their ethical content. Gessi bathroom products enjoy an extraordinary client base of architects, interior designers, and lifestyle enthusiasts, outgoing, creative, dynamic, and innovative individuals, who like to think outside the box inventing the future. With these individuals in mind, Gessi has dedicated itself to offering new living concepts with the widest assortment of products imaginable, in a vast range of styles, models and application solutions allowing for unlimited freedom in designing interiors. New and unpredictable elements, as well as special aesthetic and technological product features, create living spaces where everyday activities take on new and extraordinary values. Gessi believes in innovation as a means of fulfilling dreams and anticipating needs. Not limiting itself to the invention of new stylistic solutions for luxury bathroom suites and well-being, Gessi emphasises respect for the environment with new technologies, new production processes and new materials. Embodying authenticity and Made in Italy philosophy, Gessi produces innovative concepts by combining high-tech with the touch of craft, making the brand a recognised leader in the world of design. Gessi projects spring from creative freedom and a passion for objects liberated from prescribed and encoded functions and reinvented for new uses: empathetic, friendly and enjoyable bathroom objects that improve people’s daily lives. The underlying constant in Gessi products is the extreme attention to detail, designed to elicit an emotional response and craftsmanship is key to this unwaveringly Italian company. Gessi products are designed for people who want the best and who want the products to look as good as they do today in years to come.

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PROMOTION T&F

INCISO

The Inciso Collection of bath fittings and accessories marks Gessi’s first collection in collaboration with an American designer, architect David Rockwell, and his award-winning firm Rockwell Group. Bringing a new visual language to the contemporary bath-scape, Inciso channels the honesty of traditional craftsmanship. The line’s clean modern forms are consistent with the tradition of Gessi, and are highly customisable, fully flexible, and suitable for several environments. The design of the collection looks to the classic form of early plumbing fixtures and the refined, architectural sensibility of modern metalwork to arrive at the distinguished profile for Inciso. With sculpted contours paired with smooth surfaces and textured patterns, the collection achieves captivating allure aligned with Gessi’s philosophy of enriching intimate living spaces with beautiful, well-made, highly functional objects. The collection is made of solid brass, available in a large number of finishes, including black, nickel and bronze. Inciso can fit any interior style and mood with its vast array of differently textured finishes and product models and combinations.

RILIEVO

The Rilievo Collection is designed by world renowned HBA (Hirsch Bedner Associates), the number one worldwide Architectural Studio specialising in high-end hospitality. HBO are known for creating the most beautiful and welcoming accommodation in the world, and were tasked with designing a collection inspired by the neatness, clarity and harmony people demand from a private space of wellness. “Gessi gave a soul to the most frequently touched object of the house; we have infused it with a relief of purity, harmony and peace”. Magisterially joining curves and straight lines, round and squared geometries, RILIEVO marks an unprecedented design attainment in terms of style, flexibility and comfort.

GESSI 316

The Gessi 316 Collection is the response to Gessi’s research for a durable and resistant material that is attractive to the eye. The result is Gessi’s exclusive AISI 316 steel. Gessi 316 is the perfect synthesis of advanced technology, artisanship and high design, an extraordinary material for an extraordinary design. Not many materials can boast a resistance similar to stainless steel, which in any given environmental condition, will never lose its shine and rich colour, while demanding minimal maintenance. The steel of the Gessi 316 collection is also in line with a value of great importance to Gessi: “Design for nature”. The steel is 100% recyclable, and can be regenerated and reused.

Visit the Satariano Showroom in Valley Road to discover Gessi’s artisanal craftmanship and devotion to details. Tel: 2149 2149

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T&F TRANSFORMATION

DREAMY

CONVERSION As any good tailor will tell you, to know whether something is well made you need to look beneath the surface. Itâ&#x20AC;&#x2122;s the cut, layering, and stitching together that determine how well a garment hangs when worn, and how readily it can be adjusted to fit its new owner. That tailoring principle is also true in architecture and design. Design team: Forward Architects Project leads: Michael Pace, Partner, Forward Architects Nikki Muscat, Resource Director & Associate Partner, Forward Architects Photography: Jeremy Debattista This project has been shortlisted for the Hotel Under 50 Rooms â&#x20AC;&#x201C; Europe category in the 2019 International Hotel & Property Awards

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TRANSFORMATION T&F

The calm white of the interior courtyard creates a serene atmosphere, enhanced by the louvred windows lining the surrounding walls.

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TRANSFORMATION T&F

hen Forward Architects were commissioned to convert a baroque palazzo in Valletta, the building was not entirely a blank canvas. It had lain empty for a while and was laden with accretions and alterations from its years as corporate offices. However, the original building was structurally stable and had a pleasing symmetrical design, with high ceilings and well-proportioned rooms in classic shapes, which lent itself to a graceful conversion. The firm was tasked with seeing the building’s redesign through to the end, or “all the way from foundations to curtains”, as one of the project’s designers put it. The process began with defining the design brief. The drift of business travellers and leisure makers towards holiday home rentals signalled to the hotel’s owners and designers that something was missing from hotels’ current offering. Integrating those elements into the overall design became part of the brief to offer visitors a sophisticated, evocative experience in an aesthetic environment which can withstand the test of time.

t The barrel-vaulted hallway has been given a fresh look with contemporary lighting and a dark red colour which contrasts with the midnight blue of the main door and the white courtyard beyond, creating a pleasing enfilade effect.

p The external apertures by Joseph Mifsud Woodworks Ltd. are in midnight blue, an elegant contrast to the honey-coloured stonework on the upper floors.

u A custom-made bevelled mirror wall creates a feeling of space in the hallway while retaining a sense of symmetry.

DREAMY

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DREAMY

CONVERSION

he atelier concept, inspired by Merchants’ Street’s history of tailoring, infused the design process. The effect is evident in the attention paid to the detailing: the ribbed marble front of the reception desk, the customised bevelled mirrors, the brass room numbers set into the floors, the square motif of the wood-panelling on the walls of the ground floor restaurant, evoking the banks of drawers in which haberdashers once stored their merchandise. The conversion was designed on plan, meticulously mapping out the details of the hotel’s daily operations to ensure a seamless interface between the back and front of house and a smooth visitor experience while respecting all heritage, safety and sanitary concerns. That meant planning for unglamorous practicalities like fire escape routes, service shafts and goods lifts, plumbing and drainage systems for 25 bathroom suites, and providing storage for the copious amounts of bedlinen and towels that a hotel needs to have on site, as well as the more visible creativity of “dressing up” the guest rooms and public areas of the building.

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t The light-filled courtyard has been converted into an indoor sitting area decorated in a neutral and soothing white. MI Installations fitted the electrical systems here and throughout the rest of the building.

p Dark floral backdrops emphasise the seating recess in the courtyard, where the corners of the seating space were softened into curves.

u Customised shelving emphasises the double-height of the reception area. The materials are classic - marble, wood and glass - in a contemporary design. The large plate glass door opens directly onto street level, enabling easy access.

TRANSFORMATION T&F

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DREAMY

CONVERSION

he construction work began with deconstruction – removing the accumulated accretions and alterations to expose the original architecture. A full span mezzanine within the piano nobile was removed to re-expose the space’s double height. The courtyard, which had been reduced in size, was restored to its original three-arch symmetry and turned into an internal space by installing a roof-level skylight with a retractable blind. The air circulation effect – the original cooling system, which depended on air circulating freely upward through the building – has been maintained, but the space is no longer open to the elements and feels light, bright and airy. The large arched windows overlooking the courtyard were removed, dissolving the visual boundary between the upper floors and the communal space at the heart of the building. Sheer white curtains now hang over the openings, left open by day and drawn at night, making each floor feel like a private space. The walkway bridges installed to connect the two sides of the building internally also provide space for a sitting area on each level.

q Linearity and angularity defines the internal "bridge" connecting two sides of the building, a contrast to the soft curves of the courtyard. The door box frames were custom-made in marble. There are communal seating areas on each floor.

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u Carrara marble and stucco create a calming atmosphere in the wellness indoor terraces of the Don Pietro Suites, named after the building’s original owners. The curved ceilings echo the barrel-vault of the building's main hallway.

T&F TRANSFORMATION

DREAMY

CONVERSION

ome architectural adjustments to the original building were necessary. The rooftop was converted into a social and lounge space, with abundant greenery and stunning views of the Valletta skyline and the sea beyond. The ground floor windows on the façade were lowered and are now doors. The main entrance remains where it was originally but the aperture of the window to the left has been brought down to street level, enabling easy access for those with limited mobility. To the right, the new door provides direct access to one of the hotel’s restaurants and, around the corner, a separate door provides direct access from the street to the restaurant’s private dining room. The external apertures are double-glazed, providing insulation against heat and sound. The windows are shielded by louvred wooden shutters in midnight blue, the hotel’s signature colour. On the inside, curtains provide a complete black out.

q The kaleidoscopepatterned marble flooring in the duplex 3 Herons suites was custom-made and laid by hand by Halmann Vella. The ceiling-hung multiple lanterns emphasise the rooms' double height.

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y The duplex 3 Herons Suites at the front of the hotel are named after the symbol of the Rosselli family. The metal-and-wood spiral staircase was custom-made by Servgroup.

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u The interior of the 1634 suites is inspired by Classicism with palatial solid wood flooring and a contemporary take on tradition. The suites are designed to function flexibly for business and leisure.

JOSEPH MIFSUD WOODWORKS LTD are proud to have been entrusted with the manufacture and installation of all external wooden apertures at Rosselli Hotel, Valletta.

Itâ&#x20AC;&#x2122;s all about the little

DETAILS, craft and workmanship

OVER

RIEN

Wooden apertures add warmth, value and elegance to any building; be it a house, an apartment, villa or hotel. JOSEPH MIFSUD WOODWORKS LTD of Zebbug have earned a name for themselves in the manufacture of special wooden apertures. Doors, windows and even traditional Maltese balconies are crafted in solid wood whilst using the latest technology. With the combined use of double rubber and double glazing, these wooden doors and windows render a house warm, watertight, and more liveable since even outside noise is reduced considerably.

Joseph Mifsud Woodworks Ltd, 48 Triq Dun Luret Callus, Zebbug, Malta. Tel: +356 7953 9185 +356 2146 1178 Email: info@josephmifsud.com, Web: www.josephmifsud.com

T&F TRANSFORMATION

DREAMY

CONVERSION

he undertones of the hotel’s interior design are Baroque: bold forms, rich decoration, undeniable affluence, and abundant emotion. Though the rooms in each of the six categories share style elements, the design of every room is individualised in a contemporary aesthetic which flouts design trends, mixing and matching finishes, fittings and furnishing. The 3 Herons Suites on the piano nobile are a contemporary take on palatial design, reflecting Valletta’s architectural grandeur. The high-ceiling suites have their own private lounge and sleeping quarters at mezzanine level, connected by custom-made spiral staircases. The marble floors were cut and laid by hand in a kaleidoscope pattern. Walls are in pastel pink and covered, on one side, in the custom-made bevelled mirror used in the hotel’s main hallway. Pendant lights are hung at differing heights, creating a chandelier effect.

The Alusietta Suites are a tribute to Alusietta Massa, wife to Pietro Rosselli. The floral backdrops recall the few private gardens in Valletta, which offer a peaceful haven.

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T&F TRANSFORMATION

The terrazzo trend is picked up in wall cladding and flooring by Halmann Vella. Bathrooms were individually designed for each room, with different fittings selected for each space, such as these CEA Design mixers supplied by S&S Bathrooms.

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TRANSFORMATION T&F

DREAMY

CONVERSION

n the Don Pietro Suites, named for one of the building’s original occupants, Piero Rosselli (see box), a marble-lined wellness area links the bedroom to private spa facilities. The materials are calming and tactile – Carrara marble, traditional stucco, and warm walnut – creating a soothing, introspective experience. The rounded ceilings here echo the barrel-vaulted ceiling in the building’s main hallway. The suites all discreetly overlook the courtyard, with louvres that can be tilted to adjust the light while remaining closed. When seen from the courtyard, the regular rows of narrow arched windows and the uniform white of the apertures and walls create a visual rhythm that is both pleasing and calming. The Maruzzo Suites are inspired by youth, rich in texture, colour and architectural motifs, representing a dialogue between the old and new. The Alusietta Suites, with their feminine undertones and dark floral walls, are suggestive of Valletta’s secret gardens. The East-facing monochromatic Mezza Croce Suites deliver a twist on traditional flooring and plastering techniques, with textures that add a hint of romanticism to their contemporary feel. The interior of the 1634 Executive suite, a private working lounge with interconnected sleeping quarters which can also be used as a family-suite for leisure travellers, is inspired by Classicism with palatial solid wood flooring and a contemporary interpretation of traditional style.

PIETRO ROSSELLI AND ALUSIETTA MASSA The baroque palace housing hotel Rosselli was once Casa Rosselli-Massam the home of a reputable goldsmith and philanthropist, Pietro Rosselli, who had married Alusietta Massa, the daughter of the Master of Mint in 1634. Rosselli’s portrait shows him to be a distinguished and confident man, wearing the M ezza Croce(Half-cross) badge, an honour bestowed on him by the Order of St John. Rosselli and Massa are reputed to have paid for the building and decoration of the Oratory of the Goldsmiths’, that of St. Helen, and for the embellishment of the Confraternity’s Chapel in St. Paul’s Shipwreck Church in Valletta. They took possession of the chapel of San Pietro ad Vinculis in the Jesuits’ Church in Merchants Street, just across from their home in Valletta, and endowed it with damask wall coverings, silver lamps and oil paintings by Mattia Preti. Today, the couple lies in the chapel beneath a tombstone whose inscription shows that Pietro Rosselli did not measure the worthiness of his soul by his material fortune. The tombstone is adorned with Rosselli’s crest which includes the distinctive half-cross and three herons. The herons, the initials of the couple, P.R and A.M and their badge have been restored and today are inscribed on the façade of the hotel.

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T&F TRANSFORMATION

he individualised design of each room and the detailing of the finishes and fittings relied heavily on artisan skills. As one of the designers said: “Suppliers had to go back to their roots. It was important to bring craftsmanship back.” Customised craftsmanship, as opposed to manufacture – that is what defines this project’s design. And if that’s a metaphor for the hotel guests’ experience, it’s something for visitors to look forward to. n

SUPPLIERS

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MI Installations were responsible for the supply and installation of the building’s electrical and plumbing systems, and for supplying and installing the firefighting systems throughout the building.

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Servgroup restored the existing steel railings and manufactured new ones; built the walk-on skylight using glass beams; crafted the spiral staircases in steel, wood, and glass; constructed the internal building bridges in steel and glass; installed the 3-metre high automatic sliding doors at the building entrance.

DREAMY

CONVERSION

S&S Bathrooms supplied luxury brands ranging from towel warmers by Tubes Radiatori, whose collections are curated by well-known Italian designers, to sanitaryware from CEA Design whose products are sketched by the designers themselves and crafted inhouse from solid stainless steel, including the internal parts.

Joseph Mifsud Woodworks Ltd custom built and installed all external wooden apertures and new louvres, all external glass apertures, and all internal adjustable louvres.

The rooftop enjoys views of the Valletta skyline and the sea beyond, and includes a sun lounge area and bar surrounded by greenery.

Halmann Vella restored the old marble and placed the new Carrara marble in the lobby area, installed the waterjet works with a brass insert, the precast 8cm thick solid railing, the Venetian flooring on the lower level, the bridge cladding, the lift architrave, the terrazzo floor and wall cladding in the bedrooms and bathrooms, the precast terrazzo solid door ornamental elements, and produced the bamboo textured Carrara mable cladding for the reception desk.

Project: Rosselli â&#x20AC;&#x201C; AX Privilege Hotel. Material: Carrara Marble and Custom Precast Terrazzo.

www.halmannvella.com

FEAST T&F

SIZZLING SUMMER Good food can’t wait. Make every meal

FLAVOURS a celebration of colour and taste.

Who hasn’t, at times, wondered what to cook or stared blankly into the fridge looking for inspiration? Sometimes, a single ingredient can spark an idea. Keep a few special ingredients in your store cupboard for the times when your imagination runs dry.

Food and photography: Claire Borg, with food products by Marks & Spencer

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T&F FEAST

Lamb Chops with Rose Harissa Paste This is a quick and easy meal if you’re in a hurry. Lamb chops are small so you’ll need around 4 per person. Multiply that amount to serve a larger party. This recipe used M&S Harisssa Paste PREPARATION

SERVES

MINUTES

PERSON

4 lamb chops sea salt 1 jar M&S Rose Harissa Paste

1. Heat up the grill. When it’s hot,

place the lamb chops on the rack. 2. Grill the lamb chops lightly,

then turn them over and grill lightly again. If you prefer your meat well done, grill the first side till the meat is almost cooked through then quickly turn the chops over and grill them until they’re completely done. 3. Remove the meat chops from

the grill, brush them with the harissa paste, sprinkle with sea salt and serve at once.

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FEAST T&F

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T&F FEAST

Mixed antipasti crostini Fresh crusty bread topped with tapenade, salty feta and sweet basil. What’s not to like? The toppings include M&S Black Olive Tapenade and Mixed Antipasti PREPARATION

SERVES

MINUTES

PERSONS

Bread of your choice (I used Gozo ftira) M&S Black Olive Tapenade M&S Mixed Antipasti (drained) feta cheese basil leaves

1. Slice and grill the bread. 2. Spread a little tapenade

on each slice, then top with the mixed antipasti and some feta cheese. 3. Sprinkle with some chopped

basil and serve immediately.

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l l i h C e h T l e Fe

T&F FEAST

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FEAST T&F

Portobello Mushroom Salad Large, savoury portobello mushrooms are a meal in themselves. Mixed with other vegetables they’re a satisfying alternative if you want to avoid meat. This salad includes M&S sundried tomatoes and M&S balsamic glaze. PREPARATION

SERVES

MINUTES

PERSON

1 large Portobello mushroom 6 M&S Sundried Tomatoes 2 tablespoons flaked or sliced almonds ¼ of a grilled pepper (I used a yellow pepper) a generous handful of fresh spinach leaves 2 tablespoons finely chopped fresh herbs of your choice (I used parsley and dill) olive oil fresh lemon juice M&S Balsamic Glaze salt

1. In a large bowl, mix the finely

chopped herbs and a drizzle of olive oil and some lemon juice. 2. Slice the mushroom and toss the slices in the herb and lemon oil until well coated. 3. Over a hot grill, cook the mushroom

slices until they soften (this will take just a few minutes), then remove them from the heat and allow them to cool. 4. Toss the spinach leaves in a drizzle

of olive oil and some lemon juice and add a sprinkling of salt. 5. Mix in the chopped sundried tomatoes, sliced pepper and mushroom. 6. Plate the mixture and serve it sprinkled with almonds and a drizzle of balsamic glaze.

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T&F FEAST

Sticky BBQ Spare Ribs Sweet and sour is a classic taste combination. Marinate the meat for as long as possible. It will make all the difference. The ribs are marinated in M&S Sticky BBQ Marinade and Sauce PREPARATION

SERVES

120

MINUTES, INCLUDING MARINATING TIME

PERSONS

2 racks of pork ribs 1 bottle of M&S Sticky BBQ Marinade and Sauce 1 glass of red wine 2 tablespoons honey 2 cloves of garlic • 3 glasses of water 4 tablespoons of dark soya sauce ½ a glass of pineapple juice salt and pepper

1. Pour half a bottle of the BBQ marinade into a bowl. Add the red wine, honey garlic, soya sauce and pineapple juice and seasoning. 2. Place the pork ribs in the marinade

and allow to stand for at least an hour or, preferably, overnight. 3. Put the ribs and marinade into

a cooking pot with three glasses of water. Cover, and simmer gently for 30-40 minutes. 4. Drain and cool the ribs before grilling. If you’re serving the ribs the following day, cover up the pot and store it in the fridge. 5. Heat up the grill or barbecue and place the ribs on the heat until they start to turn golden at the edges. 6. Brush the grilled ribs with

the remaining bottled sauce and serve them with grilled and buttered corn on the cob.

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FRESH NEW MENU AT THE GALLEY RESTAURANT.

E GALLE

Seasonal Seafood, Premium Meats, Pasta Dishes or just a light afternoon snack. The Galley Bar & Restaurant welcomes you to a light lunch or dine in style on our spectacular terrace on the water’s edge. Fully stocked bar with a good selection of wines, spirits and cocktails and easy parking.

TA U R A N

THE GALLEY B A R & R E S TAU R A N T

Ta’ Xbiex Seafront, Ta’ Xbiex. T: [+356] 7931 8801 E: reservationsthegalleytaxbiex.com W: thegalleytaxbiex.com

T&F FEAST

Lemon Scented Quails Quail needn’t be served only on festive occasions. This recipe is delicious any time. The tartness of the lemon juice and lemoninfused oil cuts through the richness of the meat and the garlic deepens the flavor. The marinade in this recipe includes M&S Lemon Infused Olive Oil. PREPARATION

SERVES

MINUTES, INCLUDING MARINATING TIME

PERSONS

4 boneless quails 4 cloves of garlic ½ a lemon 2 tablespoons of M&S Lemon Infused Olive Oil salt and pepper

1. Cut the lemon into wedges and

squeeze the juice into a bowl. Then add the squeezed fruit. 2. Peel and quarter the garlic cloves

and add them to the bowl with the infused oil and salt and pepper. Add the quails, ensuring they are properly coated with the marinade. 3. Cover the bowl and store it

in the fridge for an hour. 4. Heat the grill. Remove the quails from the marinade and sear them for 5 minutes. Then turn them over and sear for another 5 minutes. Serve immediately.

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FEAST T&F

Lemon, Basil & Artichoke Couscous Sweet basil, smoky artichoke, and lemon – the quintessentially Mediterranean flavours are just right for summer. This recipe uses M&S Green Pesto, Lemon Infused Olive Oil, and Chargrilled Italian Artichokes. PREPARATION

SERVES

MINUTES

PERSONS

100g plain couscous 100ml boiling water 3 tablespoons of M&S Lemon Infused Olive Oil 1 tablespoon M&S Green Pesto 1 jar of M&S Chargrilled Italian Artichokes, drained a handful of basil leaves, chopped 1 teaspoon finely grated lemon zest 1 pinch of ground cumin salt and pepper

1. Drizzle the couscous with the infused oil, mix well, add the green pesto, mix again and add the boiling water. 2. Let the cous cous stand for

about 10 minutes, then fluff it up with a fork and set the cous cous aside to cool. 3. Add the well-drained artichokes

and the rest of the ingredients and mix well and season to taste. 4. For a vegan alternative, leave out the pesto sauce as it contains cheese, and add a can of rinsed and drained chickpeas. 5. Keep the cous cous cool

until ready to serve.

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T&F FEAST

Pineapple & Habanero Pork Tenderloin The caramel taste of brown sugar and the sweet tartness of the pineapple balance the heat of the pepper sauce. The marinade includes M&S Habanero Hot Sauce. PREPARATION

SERVES

MINUTES, INCLUDING MARINATING TIME

PERSONS

2 pork tenderloins a cup of chopped fresh pineapple M&S Habanero Hot Sauce ½ a glass of pineapple juice 1 tablespoon brown sugar a small handful of fresh mint leaves 2 cloves of garlic ½ a glass of white wine salt and pepper

1. Prepare a marinade by mixing the white wine, chopped garlic, sugar, pineapple juice, 2 tablespoons of habanero sauce and the chopped pineapple. 2. Slice the pork, toss it in the

marinade and then place it in the fridge for about an hour. 3. Drain the liquid, keeping the meat

and pineapple. On a hot flat grill, drizzle a little oil, then cook the pineapple and meat for 5-7 minutes. You will need to cook the meat for longer if it is cut into thick chunks. 4. Drizzle the pork with a little more habanero sauce for an extra kick and serve it sprinkled with fresh chopped mint leaves.

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Lemonade

An oasis of flavour.

Rhubarb

Strawberry & Mint

Passion Fruit

T&F FEAST

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FEAST T&F

Red pepper prawns Grilled prawns are summer on a plate and these taste better than most, with M&S Red Pesto. PREPARATION

SERVES

MINUTES, INCLUDING MARINATING TIME

PERSONS

8-10 jumbo prawns 1 tablespoon of M&S Red Pesto 1 grilled red pepper (diced) 4 cloves of garlic (halved) a few leaves of basil and mint lemon olive oil ½ a glass of white wine (room temperature) salt and pepper

1. Mix a tablespoon of olive oil

with the red pesto. In a large bowl toss together the sauce, some lemon juice, chopped herbs, red pepper, and garlic. 2. Next, add the prawns, season with salt and pepper, and set the bowl aside for about 30 minutes. 3. Heat up a flat grill. When it

is hot, empty the contents of the bowl onto it. Spread out the prawns and allow them to grill for around four minutes. Add a dash of white wine every now and again. Then turn over the prawns and grill them for a further 4 minutes, again adding a dash of white wine as they cook. 4. Serve immediately

with fresh salad.

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T&F TRENDS

1. Elba Restaurant is located within the recently renovated 18th Century building situated on the Bahar ic-Caghaq shore line and serves a fine selection of homemade pastas and pizzas, fresh local fish and quality meats. This beautiful and imposing building currently also houses Barlatte Gelato and Cafe serving a wide selection of ice cream and cakes. Elba is open everyday for lunch and dinner. For bookings phone 2138 1639 or 9949 9960.

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2. Pascual Greek style yoghurts are made with high quality natural ingredients, without preservatives. Enjoy their creamy texture and unbeatable taste in three different flavours: plain sweetened, vanilla (gluten free) and forest fruits (gluten free). Find Pascual Greek style yoghurts at your preferred supermarket or convenience store. To find out more follow facebook. com/PascualMalta

3. Winery of Good Hope Chenin Blanc. Chenin is versatile grape, which can make excellent wines. This is a complex, unoaked wine with intense, fruity flavours, well balanced and rounded. A depth of fruit is what sets this wine apart. There are refreshing flavours of green apples, white peaches and an elegant minerality. Abraham’s Supplies Co. Ltd. tel: +356 2156 3231 viniecapricci@abrahams.com.mt www.viniecapricci.com

4. Saclà - Condiverde Riso Light. Saclà selects only the best vegetables to give life to its exclusive mix of vegetables for rice salad. A balanced and skilful mix of yellow peppers, carrots, cucumbers, onions, artichokes, corn, capers, peas, celery, cultivated mushrooms, and olives. In short, a rich natural flavouring, tasty, special, ideal for all the freshest, lightest and most appetising summer meals. Attard & Co. Food Ltd, tel: +3562123 7555, facebook.com/attardcofood

5. A visit to TukTuk South Indian eateries is like a short trip to India and back, full of unique impressions and tasty experiences. The menu sees recreations of some of South India’s most loved dishes from traditional dhaba curries to tandoor dishes, savoury chaats, biryani, street food nibbles, dosas, TukTuk’s signature dish the thali and beyond. The food is lovingly prepared by talented south Indian chefs who have made Malta their home and who represent the tastes of India today. TukTuk aims to change the way people perceive and experience Indian cuisine. Visit www.tuktuk.mt for more information or call 9914 7147. Follow TukTuk on facebook.com/tuktukmalta or instagram.com/tuktuk_malta

TRENDS T&F

6. Kuentz-Bas, Riesling Mosaïk. Fully dry but delicate and charming, this is a lovely, fruity and fragrant Riesling, in the true Alsace style, perfect with food yet light enough to be enjoyed as an aperitif. Trade Enquiries: Attard & Co. Food Ltd, tel: +35621 237555, facebook. com/attardcowines Shop online at attardcowines.com

7. Experience Ta’ Marija’s dining alfresco, enjoying views of the Mosta Dome, while savouring signature cocktails and degustation menus. Or enjoy Ta’ Marija’s all-inclusive buffet at just €30.00 on Saturday evenings and Sunday lunches, complete with unlimited wine, water and coffee. Maltese extravaganzas every Wednesday and Friday evening with a spectacular traditional folk dancing show and mandolin and guitar duo. Check the Ta’ Marija Facebook page for the upcoming Saturday night entertainment line up. Ta’ Marija Restaurant, tel: +356 2143 4444, email: info@tamarija.com.mt, www.tamarija.com.mt

8. Made exclusively from Malta-grown Vermentino grapes, Meridiana’s ASTARTE DOK has a straw yellow colour and is characterised by intense aromas of tropical and citrus fruit with hints of flowers. The palate is fresh with a pleasantly acidic finish. Distributed by S Rausi Trading Ltd, Gzira Tel: 2133 0447, 7909 3197, info@srausi. com www.meridiana.com.mt

9. The Phoenix Restaurant, inspired by the grand cafes of Europe, is known for its elegant charm. The carefully crafted menu uses only the finest ingredients thus putting the joy of food at the centre of any dining experience. Here one can bask in the sun out on the Terrace with its sweeping garden views all the way to Marsamxett Harbour. Open for lunch and dinner, The Phoenix Restaurant eagerly awaits your visit. The Phoenicia Malta. Tel: 2122 5241, dine@phoeniciamalta.com, www.phoeniciamalta.com

10. Passata Mutti. Sweet and Velvety, suitable for reduced cooking times, is the quickest and easiest Mutti product to prepare because it only needs to be heated. The passata retains its bright red colour, velvety texture and sweet flavour. It is perfect for dishes with reduced cooking times and can enhance pasta sauces, eggs and white meat.

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T&F TRENDS

p Summer is here. See the vast selection of stunning, handmade glassware by Mdina Glass, ideal for outdoor living morning, noon and night. The ranges include pouring jugs, tumblers, bowls, oil and vinegar bottles, lanterns and much, much more in various colours, sizes and shapes. For more information, call +356 2141 5786, email onlinesales@mdinaglass.com.mt or find Mdina Glass on facebook.com/mdinaglass

p Cement Tiles by Bisazza put a contemporary spin on the traditional cement tiles used in 1800s mansions. They are entirely made by hand and available in 25 colours, a wide range of multicolour decorations, and two sizes: 20cm x 20cm square, and hexagonal 20cm x 23cm. For more information visit Satariano Showroom, 122 Valley Road, B’Kara.

p A wide selection of unique figurines and decorative objects by the renowned Tom’s Company are available at HENRI Luxury Gift Boutique. The idiosyncratic creations make ideal, original gift ideas for him, for her or just for yourself. Visit Henri Luxury Gift Boutique in Mdina (next to Palazzo Falson). Tel. +356 2010 6307 Facebook facebook/henrimalta

p Novamobili Walk-in wardrobes are functional and modular and can be fitted with a whole host of accessories. See the new selection on display at Satariano Showroom, 122 Valley Road, B’Kara. Tel 2149 2149.

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p Anker Soundcore Flare drops powerful 360 degrees sound through dual back-to-back drivers and thumping bass radiators. With seamless all-around sound, you get a fully immersive audio experience that electrifies every square inch of any space. Soundcore flare is enhanced with impermeable IPX7 casing which effortlessly withstands spills, rain, and even complete submersion in water. Give your party a serious splash of sound and colour. Available in black or blue from A&A Mizzi Ltd for only €79.95.

t Mdina Glass produces a wide variety of handmade glass sculptures that will add style and, as is the case with these brand new Puffer Fish, oodles of fun to your home. For more information, call +356 2141 5786, email onlinesales@mdinaglass.com.mt or find Mdina Glass on facebook.com/mdinaglass

T&F HERITAGE

CASA MANRESA OPEN WEEKEND Archdiocese of Malta

Casa della Madonna di Manresa was built by the Jesuit Order in 1743-51 as a retreat house where the spiritual exercises envisaged by the Order’s founder, St Ignatius of Loyola, could be undertaken. The chapel and its sacristy were the focal points of this complex, with their high baroque design attributed to Andrea Belli (17031772). The entire series of altar-paintings inside the chapel dedicated to the Madonna of Manresa are by Antoine Favray (1706-1798). Another small Rococo chapel is dedicated to St Calcedonius.

asa Manresa holds memories as a seminary to which it was adapted in 1858 after it was moved from Mdina. The building continued to be used as a seminary for the greater part of the twentieth century until 1977 when it moved to Tal-Virtu’ in Rabat. At that point, the curial administration of the Archdiocese of Malta moved from its former premises at the Archbishop’s Palace in Valletta to Casa Manresa, where it still functions today. Better known as the Archbishop’s Curia, the historic Casa della Madonna di Manresa in Floriana will be open to the public later this month. On this occasion, Archbishop Charles J. Scicluna and the staff of the Curia are welcoming visitors to take part in the festivities to mark the feast of St Calcedonius. Visitors will be guided around the historic building, to enjoy the religious art and architecture of the former retreat house. On Sunday 21st July, a mass will be celebrated at 10am. During the open weekend, the sacristy – with an extraordinary ceiling decoration – will host an exhibition of documents and books dating from the sixteenth century to the contemporary period which form part of the Curia Archive and Library. The Refectory, decorated with wall paintings depicting food-related themes from the bible, will also be open to visitors, as will the corridors, decorated with religious art, which connect the historic halls.

The next issue of will be out on 4th August 2019 with The Malta Independent on Sunday.

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Archdiocese of Malta

Casa della Madonna di Manresa in Floriana will be open to the public with a series of events on Saturday 20th and Sunday 21st July 2019. Further information on the events making up the Open Weekend at Casa Manresa will be published on the Archdiocese web-site at www.church.mt

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

T&F TRANSFORMATION

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5412 7556 7556 7890 7890 3456 3456 5412 5125

VALID DATES

LEE M CARDHOLDER

Credit

5412 7556 7556 7890 7890 3456 3456 5412 5123

VALID THRU

06/18 06/18

LEE M CARDHOLDER

Debit

5412 7556 7556 7890 7890 3456 3456 5412

5412

VALID 06/18 THRU 06/18

LEE M CARDHOLDER

EXPIRES END

4000 1234 1234 5678 5678 9010 9010 4000 4000 GOOD THRU

12-16 12-16

CARDHOLDER NAME

4000 1234 1234 5678 5678 9010 9010 4000 4000 GOOD THRU

CARDHOLDER NAME

Lombard Bank Malta p.l.c. ... always in your interest! www.lombardmalta.com

Head Office: 67 Republic Street Valletta Malta

This summer’s coolest mix. Try our refreshing Fruit Coolers. The Point MIA Spinola Balzan Bay Street Marsaxlokk PAMA Mrieħel www.costamalta.com

Watermelon & Coconut

Blackberry & Raspberry

Mango & Passion Fruit