First February 2017

FACTS ABOUT LOVE . HOMAGE TO BALENCIAGA . TRAVEL TO MADRID . INTERVIEW WITH SOPRANO CLAIRE DEBONO BEFORE THE UPCOMING OPERA FESTIVAL .

INTERVIEW WITH MALTESE BAKERS . FASHION . RECIPES . COMPETITIONS

FEBRUARY 2017

SALE

NEW OPENING HOURS Monday - Saturday: 10am - 7pm Westin Dragonara Resort, St. Julians T: 21375781

www.1-2-3.fr

Photograph by Alan Carville

Patience, passion, and a love for what you do are the perfect ingredients for a life well-lived. In this issue we meet people from various walks of life who exemplify these qualities, interviewed by excellent writers. We meet the inspiring female polo player Caroline Lockwood, who makes it a point to raise money for charity (page 10) and Colin Fitz writes about rising Maltese song-writer Rachel Fabri, who has just released a radio single entitled Let You Go (page 52). Albert Delia visits a father and his four sons who continue the tradition of baking bread in Malta the way their forebears taught them (page 41) and Coryse Borg talks to soprano Claire Debono in Paris before she comes to Malta to take on the role of Susanna in the upcoming opera at The Manoel Theatre, The Marriage of Figaro (page 38). Maltese chefs Nicole Pisani and Dusha Lia get cooking, with some ideas for a Valentine’s Day-themed spread (page 45), Dini Martinez shares her love for Madrid, a city that really knows how to live! (page 18) and Claire Bugelli tackles a relationship issue where a young man wishes to be back in a relationship with his girlfriend after cheating on her (page 46) – I wonder what you’d suggest!

Never a dull moment in this world of ours.

EDITOR LILY AGIUS LAGIUS@INDEPENDENT.COM.MT ADVERTISING & ADVERT PLACEMENTS CLAIRE BONDIN GAFA CGAFA@INDEPENDENT.COM.MT DESIGNER CONRAD BONDIN CBONDIN@INDEPENDENT.COM.MT PRODUCTION MANAGER ANDRE CAMILLERI ACAMILLERI@INDEPENDENT.COM.MT ARTWORK COORDINATOR CHRISTINE SPITERI CMIFSUD@INDEPENDENT.COM.MT CONTRIBUTORS ALBERT DELIA, CAROLINE LOCKWOOD, CLAIRE BUGELLI, COLIN FITZ, CORYSE BORG, DINI MARTINEZ, DORIANNE MAMO, DUSHA LIA, JOANNA DELIA, LINE YOUNG PRETERI, MARLENE VASSALLO, MATTHEW B SPITERI, NICOLE PISANI, ROBERT AGIUS. PUBLISHER STANDARD PUBLICATIONS, STANDARD HOUSE, BIRKIKARA HILL, ST JULIAN’S. TEL: 00356-2134-5888 PRINTER PRINT IT E-MAIL FIRST@INDEPENDENT.COM.MT ONLINE WWW.INDEPENDENT.COM.MT FACEBOOK FIRSTMAGAZINE COVER DETAILS BLACK DRESS, ¤135; BROWN TUNIC, ¤89, 1-2-3 PARIS; RIPANI BAG, ¤242; SCARF, ¤185, PORTO FIRST IS PUBLISHED EVERY MONTH AS A COMPLIMENTARY MAGAZINE WITH THE MALTA INDEPENDENT ON SUNDAY AND IS NOT TO BE SOLD SEPARATELY.

18

24

Inside

10 FIRST WORD

41 BAKING BROTHERS

12 ALL ABOUT LOVE

44 READY, STEADY, COOK!

With Polo player Caroline Lockwood Facts and figures

Albert Delia takes a lesson on the loaf Recipes by Nicole Pisani and Dusha Lia

14 FASHION ICON

Relationship advice with Claire Bugelli

18 WITH A CAPITAL M Travel to Madrid

52 LAST WORD

24 BLACK, LACE & FUR

This issue’s fashion shoot

With a rising Maltese star Rachel Fabri

36 GIVING IT SOME LIP

44

Fuller lips at People & Skin

38 THE VOICE

Coryse Borg talks to soprano Claire Debono

10 41

14 8

White ribbed top, ¤115; Black trousers, ¤145, black bag with gold chain, ¤170, faux fur gillet, KAREN MILLEN.

46 DEAR CLAIRE

Homage to Balenciaga

52

first word

Caroline Lockwood – matriarch and polo player – lives with her husband John and two sons aged 17 and 18. She started playing polo in the UK 17 years ago, since when she has played in Brunei, Argentina, Dubai and Malta. Caroline is hooked on the thrill and challenge of the sport, passionate about promoting women’s polo and raising funds for local charities (such as L-Istrina) through the sport. For the last five years she has been a player and committee member with the Malta Polo Club (the oldest polo club in the western hemisphere, established in 1868). Caroline owns an Argentinian-bred polo pony named ‘Tottie’.

Photo by Jonathan Borg

The websites I often browse are... generally news sites – a quick virtual browse through every morning, local weather forecast sites and, of course, anything polo-related.

The most spectacular city in the world is...

Thimpu, the capital city of Bhutan.

The object I would never part with is... a pair of alabaster owl bookends inherited from my grandmother.

An indulgence I would never give up is... playing polo.

The thing you will always find in my fridge is... a bottle of champagne and a bar of chocolate.

If I could get away for the day it would have to be to... The Argentine Open Polo Championship – the most prestigious polo event in the world where some 50,000 spectators watch the match at ‘The Cathedral of Polo’ in Buenos Aires.

The last place I visited was... London for a quick trip to visit my sons, but also a chance to catch up with my London friends, taking the opportunity to attend a superb concert at The South Bank Centre to hear Jan Lisiecki performing Rachmaninov and Chopin (incidentally, Lisiecki is one of the renowned guest soloists performing at this year’s Malta International Music Festival in April at the Mediterranean Conference Centre).

Playing polo to me is... not just a sport or a ‘lifestyle’ –

Tiger’s Nest in the Himalayan kingdom of Bhutan

One thing I never get round to doing and would like to is... learn Spanish.

it’s an all-consuming passion! As a ‘late starter’, it is a personal challenge to prove to myself that I can If had no choice but to change my line of work I would be... more involved in still attain a competitive level of play. The polo handicap system means that I play with and against fund-raising through sport. I the best players in the Club, whose support, In action during a Polo match am in awe of the efforts of the enthusiasm and sportsmanship are a credit to the team of dedicated fund-raisers Club itself and the sport of polo both on and off the completed a 120km trek through the for the MCCF in Malta. polo field. mountains right up to the border with China – a hugely demanding and My most luxurious habit is...

The other sport I like is... skiing, probably for the same exciting journey to a country that had travelling overseas to play reasons that I love playing polo – again, the personal only just opened up to ‘outsiders’ after and watch polo. challenge to succeed along with the thrill of pushing the centuries of isolation when I visited limits of my personal physical capabilities, as well as My favourite perfume is... forcing myself out of my comfort zone.

The last thing I added to my wardrobe is...

(Hermès) Calèche – it reminds me of summer. a gorgeous cashmere sweater.

Vintage Etienne Aigner leather handbag My favourite animal is... my polo pony, of course.

The best gift I’ve recently received was... the My favourite designer is...

My favourite space in my house is... in summer my lovely whole family being at home for Christmas – it was great! Etienne Aigner for dressy occasions and La Martina of sunny courtyard, and in winter in front of my log fire.

Buenos Aires, the world’s finest polo outfitters.

I would like to learn how to... paint. It seems that The most inspirational person in my life is... my mother – photographs do not have the soul that a painting has; My favourite music artists are... Carol King, The Rolling imparting valuable words of wisdom, with a great sense many of my best friends in Malta and abroad are Stones and, of course, our own Joseph Calleja. of humour and humble approach to life that is to be accredited artists who have my utmost admiration. much admired.

The book I am currently reading is... the ‘Hurlingham Polo The most unforgettable place I have visited is... is the Association’s Rule Book – The Malta Polo Club has Himalayan kingdom of Bhutan, where some years ago I ‘Rules Test’ coming up!

10

LOVE

By Dini Martinez

1 2

The heart rates of couples in love synchronise after they gaze into each other’s eyes for three minutes.

Romantic love is biochemically indistinguishable from severe obsessive-compulsive disorder.

3 4 5 6

Philophobia is the fear of falling in love.

In ancient Greece, to throw an apple at someone was a way of declaring one’s love.

Of couples who meet through online-dating, 23 per cent end up marrying.

Erotomania is a psychological disorder in which the affected person believes a famous person or complete stranger is in love with them.

7

King Harald V of Norway vowed to remain unmarried for life unless he could marry his true love, the daughter of a cloth merchant. She is now the Queen of Norway.

8

An SS guard in the Auschwitz concentration camp fell in love with a Jewish prisoner. He saved her life many times and she testified on his behalf during his post-war trial.

9

Sanskrit has 96 words for love, ancient Persian has 80, and Greek has four: agape — charitable love; eros sexual love; philia — love between friends and storge: family love.

10

Antidepressant drugs, already known to possibly have sexual side effects, may also suppress the basic human emotions of love and romance.

11

Oxytocin, the ‘love hormone’, not only makes people fall in love but also helps contractions do an efficient job during childbirth.

12

12

Cuddling causes the same neurological response as taking pain-killers: it increases the release of oxytocin and also accelerates the healing of bruises.

13 14

Of people who marry partners following an affair, 75 per cent eventually divorce.

Studies have found that one of the most crucial factors in a relationship is how you celebrate your partner’s good news.

15

Staring into a stranger’s eyes can make you feel an attachment without ever having talked to them.

16

Humans are not the only ones inclined towards monogamous relationships.

Wolves, swans, gibbons, black vultures, albatrosses and even termites are just a few of the creatures that also find a mate for life.

17

The well-known saying says that ‘opposites attract’.

Research has proved this to be partially true. Couples that are either too similar to each other or too different tend not to stay together very long.

There always has to be a foundation of similarities, but there also have to be things that one can learn from the other.

18

It is estimated that romantic love, which is linked to euphoria, dependence, sweaty palms, butterflies and the like, only lasts about a year. After that first year the so-called ‘committed love’ stage begins.

19 20

Attachment + caring + intimacy = perfect love

Expressing gratitude towards people you love causes an immediate spike in your happiness.

BAGS BY: BRACCIALINI. TOSCA BLU. RIPANI. FRANCESCO BIASIA. LUPO. MAESTOSO. JEWELLERY BY: DANSK. COEUR DE LION. NOUR. SQUADRA BLU. GABY’S. STAMERRA. LOLA ROSE & TUTTI & CO.

NEW PORTO BOUTIQUE NOW ALSO OPEN AT THE HILTON PORTOMASO SHOPPING COMPLEX, ST. JULIAN’S. TEL: 2137 2079 WWW.PORT OMALTA.COM

BALENCIAGA THE MASTER OF US ALL

By Line Young Peteri

T

he first time I heard of Balenciaga was when I begin to realise that there were such thing as IT-bags – bags that have become so iconic that they are something that any fashionista should have on their arm.

The French luxury brand Balenciaga was created by Spanish designer Cristóbal Balenciaga in 1919, who quickly became known for his extremely high standards. Christian Dior later called him: ‘The master of us all’.

Balenciaga opened his original boutique in San Sebastian in Spain, and later in Madrid and Barcelona.

The Spanish royal family and aristocracy wore his designs but in 1936, the Spanish Civil War forced him to move to Paris, where he opened his first store in 1937.

Ever loyal to his Spanish ancestry, his early designs were heavily influenced by the Spanish Renaissance.

In the 1960s, his sculptural designs and exceptional bold materials such as heavy embroidered fabrics produced some very iconic looks and design and he

14

became the choice of the absolute elite. It is said that Jackie Kennedy upset her husband, President John F. Kennedy, by buying Balenciaga: he was worried that people would consider it too extravagant. So it was her father-in-law, Joseph Kennedy, who discreetly paid for her haute couture.

Several haute couture designers – including Oscar de la Renta, Emanuel Ungaro, Hubert De Givenchy and

Alexander Wang – worked for Balenciaga before starting their own successful couture houses.

In 1997, when he was only 25 years old, Nicolas Ghesquière became Balenciaga’s Creative Director and in 2000 he designed and launched the first Balenciaga bag. Aptly named ‘The First’, it was actually not wellreceived because it lacked structure and was considered too soft – the opposite of all the popular bags of the time. He created two prototypes which he kept at his studio and when models came in for fittings prior to a show, they all asked him about the bag.

Ghesquière decided to make a further 25 bags, which he gave to the models who came into his studio, including Kate Moss, as well as some editors and friends.

Today, Balenciaga bags are amongst the most iconic in the world and these are some of their features:

Fancy features on Balenciaga bags: Signature long leather tassels, Attractive silver tone stud accents, Mini buckle accents at bottom corners, Rolled double handles, Optional shoulder strap, Centre exterior zippered pocket, Interior zippered pocket, Matching cosmetic mirror.

New You, New Eye-wear

T

he New Year is the perfect time to get your health back on track.

Although January has come and gone, we can still catch up with many things we didn’t manage to get done in the first month of the year! So don’t let an annual eye examination fall by the wayside.

After all, it’s key to staying healthy.

During an eye examination, not only will the specialist see if you require prescription lenses or lenses that help alleviate the symptoms felt from viewing digital devices, but he/she will also look for common eye conditions, assess how your eyes work together and evaluate your eyes as indicators of overall health.

Having an eye exam also provides you with an opportunity to choose some fresh glasses. Not only are they health necessities, but they are also fashion accessories, so there’s no such thing as having too many pairs! If you haven’t been prescribed glasses, you can always spoil yourself with a new pair of sunglasses for 2017.

This year there is an increase in rounded and modified cat-eye shapes in vibrant reds, blues and metallic. Meanwhile, etching and cut-out details, not to mention animal, wood-grain and fabric

16

prints, brighten up the arms of the glasses.

Ladies and gentlemen alike will adore the increasing collection of metal eye-wear. There are many styles, such as Clubmasters, with metal accents, rounds with translucent effects and squares with two-toned colouration. Key-hole bridges unexpectedly mix with flat-tops, while colours range from hot pinks and fluorescent greens to subdued creams, blacks and tortoiseshell. With so many styles you might just need to choose two pairs – or more!

Over-sized yet universally flattering models are still very much around, both for glasses and sunglasses. Vintage inspired models and colours are definitely in this year.

There is a lot of nude colouring and shades of white for this summer, and many mirrored lenses.

When choosing your sunglasses think retro, vintage or lots of colour and over-sized styles! Remember, a pair of sunglasses is the most affordable accessory when thinking of designers such as Jimmy Choo, Bvlgari, Gucci, Prada and Christian Dior. So go on – spoil yourself!

Celia Melillo FBDO(UK) Managing Dispensing Optician O’hea Opticians

18

MADRID

By Dini Martinez

F

irst and foremost – a disclaimer: I spent a large part of my high-school years in Madrid. Thus, I am slightly biased in favour of Spain’s capital, especially so when people start comparing it to the reputation of that posher, flamboyant city up the road. For me, Madrid is a unique miracle of human energy and peculiarly Spanish passions – a beguiling place with a simple message: this city knows how to live. Every time I go back I am greeted by strangers in the streets in a friendly, welcoming way which straightaway makes it feel like home. Also, time

seems to stop because, all of a sudden, strangers and friends alike take the time to stop, smile at each other, talk and listen, dance and sing – if longing be until the sun rises.

It’s true, Madrid does not have the glamour of Paris, the height of monumental history of Rome, the pricetag of Brussels, the modern and funky appeal of London or the size of Berlin – the last two being the only European cities surpassing Madrid in population size. But it is a city whose lively impulses are the perfect expression of Europe’s most passionate country at large.

Since its foundation in 854, the now 3.1 millioninhabitants-metropolis has transformed itself into one

of Spain’s premier style centres. Its calling cards are many: astounding art galleries, relentless night-life, an exceptional live-music scene, a feast of fine restaurants and tapa-bars and a population that has mastered the art of living the good life. It is not that other cities don’t have these things – it’s just that Madrid has all of them in bucket-loads and at perfection.

My typical Sunday in Town

My memories of a typical Sunday in town are refreshed at every visit as certain things have not changed a bit over the past 20 years. A Sunday will never start early, because Saturday night outings only start to warm up when the clock is past midnight. » 19

Palacio Real «So after a 10am-ish café con leche with churros (considered early morning in Spain where the clocks tick slightly differently/more slowly) I head to El Rastro – one of the best flea markets in Europe. It has everything – from rags to ancient gems and exotic souvenirs. Then, I catch up with some old friends over tapas in Malasana, an inner-city barrio with outstanding eating options.

Afterwards, el Parque de Retiro invites a leisurely afternoon stroll or ice-cream on the green and maybe a jam session with some of the tens of thousands of students in town. The adjacent golden triangle satisfies el gusto of any art lover. The combined charm of the Museo del Prado, the Centro de Arte Reina Sofia and the Museo Thyssen-Bornemisza includes thousands of masterpieces, including Picasso’s Guernica and many works by Dali, Miro, Goya and Velazquez.

For one of the best places to enjoy the sunset, climb up to Madrid’s best views at the Mirador de Madrid or the Circulo de Bellas Artes, before heading up along Madrid, home to an astonishing number of students

Manzanares river 20

Gormet food hall and restaurant, Platea

Gran Via and into Chueca for Madrid’s famously noisy and eclectic nightlife which, no, doesn’t even stop on a Sunday.

Madrilenos — A Passion for Life

The only time I remember the city really stopping and falling silent for a whole 24 hours was after the horrendous bomb attacks on four rush-hour commuter trains in 2004. Then, 36 hours after the attacks, more than three million Madrilenos streamed onto the streets to protest against this violent act, making it the largest demonstration in the city’s history. It marked the city’s unity, defiance against apathy and willingness to live.

The Historic Centre

Another favourite stroll along memory lane is a visit to the historic centre. Call it kitsch or touristy, it is still a part of all my trips to Madrid and never leaves anyone bored. I usually get off the subway at Puerta del Sol where I can’t resist a coffee and mouth-

Museo del Prado

Plaza Mayor

Mallorquina, the old-style baker

San Miguel market

El Rastro one of the best flea markets in Europe

watering sweet from Mallorquina, the old-style bakery in the corner heading towards the Plaza Mayor. It’s the kind of place where both staff and clients alike seem to have been around for centuries.

Some things never change and in this case it’s a very good thing.

Heading past the many African street vendors and tourist shops selling plastic flamenco dancers and other stuff the world doesn’t need, you end up at the bustling Plaza Mayor. It mesmerises with its architectural beauty and fine terrazas, but mostly with its endlessly fascinating happenings. The best way of enjoying it is just to sit on one of the few benches and watch the crazy hustle and bustle go by. There’s never a dull moment, from police chasing street vendors to randomly lost tourists, street artists and impromptu performances, the occasional local and lots more.

I tend to leave the restaurants on the Plaza itself to other tourists, knowing quite well that many more authentic and better-value places are just a couple of squares down the road – in particular the authentic

bars serving one of the local favourites at totally affordable prices: ‘bocadillos de calamares’. For an afternoon siesta in the park, Palacio Real and its adjacent park are not too far away.

El Parque de Retiro

Student City

Almost no matter where you go, Madrid is home to an astonishing number of students. This is not surprising, considering that Madrid is one of the unsurpassed hot-spots of university education in Europe. In fact, several of its many universities and business schools are acknowledged as being amongst the oldest and most prestigious learning establishments in the world. The economical Master’s programme of the University Charles III, for example, is ranked on the list of the ‘global top-50’, whereas the founding of the Universidad Complutense dates back as far as 1293.

New Developments: Matadero and Manzanares

On my most recent visit not only were past

memories revived but also new ones were created.

We stayed in a wonderful AirBnB apartment, the balcony of which overlooks Madrid’s only river.

Despite the city’s name translating from Arabic’s ‘makerit’ to something like ‘place of many streams’, its only claim to a river is the trickle of the Manzanares which, in summer, often comes close to running dry. Both sides of the river and the whole area around Mataderos – the ancient slaughterhouse – have been turned into a hip cultural hub in recent years.

While only staying in Madrid for a few days, we witnessed a regional wine festival, short films, fashionable cafés and stylish people next to hippie conversation around the clock and in the early morning, many people seem to commute to work by cycling, rowing or jogging along the waterfront.

From traditional and ancient to hip and new, Madrid has it all – in abundance and at its most passionate and alive. And getting there from the airport took a mere 20 minutes.

Madrilenos dressed in traditional period clothes 21

24

STYLING: DORIANNE MAMO (WWW.ASKDORIANNE.COM) PHOTOGRAPHY: MATTHEW B SPITERI HAIR: ROBERT, STRANJE’ HAIRDRESSING, ATTARD MAKE-UP: MARLENE VASSALLO (MARLENE HAIR AND MAKE-UP) MODEL: VIKTORYIA SKRYSTSKAYA (NOTICED MODEL MANAGEMENT)

Black lace dress, ¤280, KAREN MILLEN. Dents faux fur and leather gloves, ¤72, PORTO.

25

26

Sleevless jumper, ¤65, top, ¤19.50, stretched mini-skirt, ¤35, M&S.

27

Long top, ¤22.99, scarf, ¤19.99, NEW LOOK. Belt, stylist’s own.

28

Black leather jacket, ¤105, M&S. Givenchy sunglasses, ¤378, O’HEA OPTICIANS. Bracelet, ¤45, 1-2-3 PARIS. 29

White ribbed top, ¤115; Black trousers, ¤145, Black bag with gold chain, ¤170, faux fur gillet, KAREN MILLEN. Shoes, Model’s own.

30

OUTLETS FEATURED 1-2-3 PARIS Westin Dragonara Resort, St Julian's, Tel: 21375781; KAREN MILLEN, Old Theatre Street, Valletta, Tel: 99897642; NEW LOOK, The Point, Valletta, Fgura and Gozo; MARKS & SPENCER, Valletta and Sliema; O’HEA OPTICIANS 191, The Strand, Gzira, Tel: 21315590; PORTO, Portomaso Shopping Complex, St Julian's, Tel: 21372079.

Stole, ¤118, 1-2-3 PARIS.

31

Model Gigi Hadid

SHE’S ON FUR

Fight off that cold chill in fur-collared coats paired with denim casuals and stunning accessories

32

Stamerra fur and leather bracelet, ¤100 on sale, PORTO. Stone coloured faux leather trim biker jacket, ¤87, RIVER ISLAND. Faux leather and fur jacket, ¤32, F&F. Silver sequin Alannah relaxed skinny jeans, ¤60, KAREN MILLEN. Skinny jeans, ¤105, KAREN MILLEN. Tosca Blu bag, ¤140, PORTO. Black Pom Pom Keyring, ¤15, KAREN MILLEN.

SPRING | SUMMER 2017

F

or Spring/Summer 2017, Karen Millen introduces a collection featuring innovative cuts, fresh colours and forward-thinking shapes to celebrate the individual.

The white shirt is a focus for the design team this season. This wardrobe staple is re-worked in various guises, using both cotton and silk fabrics. From an outsize shift with tie detailing on the sleeve, to kimono sleeves and placement ruffles, the edit is concise yet playful in its execution and will become a cornerstone for the brand this season.

Tailoring is key to the brand and this season it is explored throughout the collection. From a soft and relaxed black pyjama suit with elegant white piping through to tailored separates with nautical detailing, a double-breasted jacket is combined with a wide-leg navy trouser, its buttoning across the front in the style of a sailor’s pants.

The dress plays hero for the season, with an emphasis on femininity. Detailing is key, with soft ruffles, lace trims or spaghetti straps sitting against soft vintageinspired colours. Embroidery hints towards the Far East in its complexity and repetition, whether all over a fitted shift dress or placed on a yoke on a Victorianinspired mini dress.

The season’s richest colours come from a military safari trend that is formulated from warm rust, ginger, spice and dandelion tones.

A versatile cinnamon lightweight trench can be deconstructed to create a throw on a cropped soft trench or a sleeveless jacket. These pieces can be paired with soft knitwear featuring hidden looping and lacing details, another playful reference to a nautical theme.

Blouses are bohemian in style and trimmed with lace and black embroidery, whilst skirts come in woven mixed textiles featuring chevron patterns, or simple A-line styles with a hint of the 1970s.

The sleeveless statement yellow trench adds a splash of colour to a summer palette. Sporty shapes with a 1960’s feel, whether fitted or with a flared skirt come in primary colours such as vermillion red, royal blue and canary yellow.

A palette of teal, rich navy and safari green create lightweight pieces for high summer, taking the wearer from office to bar and beyond. Silks and cottons take the form of relaxed culottes or a navy ovoid leg-playsuit. A python print silk dress with lacing details and soft ruffles has a luxurious bohemian feel whilst a silk shirt-dress is a new take on minimalist 1990s dressing.

For the Spring Summer 2017 Atelier collection the design team looked to Kew Gardens, drawing inspiration from British flora. Hand-painted botanical blooms create the unique prints that form the basis of the collection. These prints sit across maxi dresses, shorter summer dresses and jumpsuits in a colour palette of vibrant yellow, powerful purple and feminine rose sitting back on white and black.

Accessories take inspiration from two different palettes, whether in bold primary colour-striped leather tote bags or stand out colour-popping suede flats with ruffling details. Neutral shades such as black or blush form an edit of easy sandals, tumbled leather envelope-style clutches and soft-form tote bags. Trainers feature a crepe sole and brogue detailing in white and palest pink.

34

35

L

By Michelle Degiorgio

ast year, Kylie Jenner’s freshly augmented lips exploded (perhaps quite literally) across the internet! Was this her chosen medium to temporarily top the polls in the Kardashian/Jenner race to the top of the trend/awe influence pyramid? At around this time – and since then – the task du jour of a significant percentage of the females on this planet was to take a revered ‘selfie’ while graciously pouting at their reversed phone cameras!

The thing is, lips have been a source of, and perhaps the centre of, human fascination since – well, forever! They are what we look at when we communicate verbally and became the symbol of sensuality in the 1950s with Marilyn Monroe as their prime protagonist. So what is behind this perennial craze for fuller lips?

Full lips are synonymous with youth and, in fact, the desire for fuller lips does not disappear with age. Desiring luscious lips is very common, considering that they are, after all, the main focus of the face.

Alas, it seems that speaking up about this desire, especially in a 30+ crowd – and even more amongst the 40 and 50+ girls – is still considered taboo! Unfortunately, perhaps, Kylie Jenner’s unapologetic public declaration following her lip-filler treatments was preceded by myriad images of abnormally enlarged pouts. Whether on celebrities or regular earthlings, and

36

FULL LIPS ARE SYNONYMOUS WITH YOUTH AND, IN FACT, THE DESIRE FOR FULLER LIPS DOES NOT DISAPPEAR WITH AGE. DESIRING LUSCIOUS LIPS IS VERY COMMON, CONSIDERING THAT THEY ARE, AFTER ALL, THE MAIN FOCUS OF THE FACE without the absolute certainty of whether the images are real or fake, the point is that such images will scare the daylights out of most of us. Add that to the prospect of the presumed pain associated with injecting in or around those oh-so-sensitive lips and the desires go right out of the window!

You see, it is always about creating the right balance. Lips come in different shapes and sizes and that is why every individual can be identified by their own completely unique shape and dimensions. And once this is understood, a good doctor can sculpt lips into a dream.

Around the menopause, lips tend to lose volume and thin out. Add to this a decent amount of bone resorption that causes the jaws to recede and one ends up with what could look like a curtain that’s been refitted on a smaller window, with plenty more pleats and a somewhat flaccid look about them. And this dents one’s confidence.

And although many physical issues can be overcome – or just plain hidden – most of the time, it is altogether impossible to hide one’s lips. Many people in this situation resort to simply reducing their social engagements, or just saying less and voicing fewer of their opinions, simply to detract attention from their mouths. It is sad to think that a fixable attribute could silence an entire segment of the population.

A few decades ago, dermal fillers made of hyaluronic acid were found to be able to do the trick of filling lips safely and so naturally that, well, you wouldn’t believe it.

In the hands of a good doctor, within a few minutes (I promise), with tiny injections, the lips are adjusted and augmented to achieve a very natural result with no downtime. You could even sneak out during your lunch-break to have them ‘done’!

It is imperative to note that lip-fillers are medical devices and should only be used by trained and experienced doctors after a thorough consultation. Only trust doctors who use products that are reputable – for example FDA-approved – to give you that extra peace of mind, and it is equally important to discuss and decide on the amount to be injected. The quantity of filler used will determine the size of the lips, and the cost of the procedure.

The new and improved lips usually last between nine and 18 months and once the lip-filler has gone, the lips return to their previous size with no sign of deflation or any other notable consequences.

Has this article answered any questions you had about your secret desire to restore your lips to their former glory? Perhaps you should book a consultation with a doctor and maybe this could be the best present to give yourself this Valentine’s Day! Sending lots of love your way!

The People&Skin Team info@peopleandskin.com

OF RELEVANCE AND TIMELESS SCANDALS The Manoel Theatre’s production of the all-time-favourite opera, Mozart’s The Marriage of Figaro, is being held this month and the next. This version of the opera (originally written in 1786) is based in modern Europe and takes place in the time of Trump and Brexit and myriad political scandals – a testimony to the opera’s timelessness. Coryse Borg speaks to three very talented artistes who are intimately involved in what promises to be a spectacular theatrical occasion.

F

or the Manoel Theatre’s new and exciting production of The Marriage of Figaro, Artistic Director Kenneth Zammit Tabona has engaged the young and talented director Jack Furness, and Sean Buhagiar – fresh from his Theatre Malta appointment, to manage the production.

Meanwhile, the international cast sees Paul Putnins in the title role and the renowned Paris-based Maltese soprano Claire Debono as Susanna. The rest of the cast includes Christian Bowers as Count Almaviva and Ruth Sammut Casingena as his Countess, as well as Clare Ghigo, Kinga Dobay, Francesca Aquilina, Emilio Marcucci and Richard Roberts. The Malta Philharmonic Orchestra will be conducted by Philip Walsh.

Claire Debono left Malta in 1999 and after studying and performing in the UK, moved to Paris about four years ago. She is there at the moment, so we speak over Skype, with her adorable four-year-old daughter sitting next to her, babbling away in French and at, one point, showing me a drawing she has made of me – a delightful take on my profile.

“This role is really ‘me’,” Ms Debono says, her voice full of enthusiasm. “I have a very good middle register and this role is like a feast in that part of the voice.

Susanna is a smart, scheming, wilful and noble character. Her deceptive plots are motivated by her love for Figaro and the mending of the Countess’s broken marriage. I have sung several Barbarinas in the past, but this is my first Susanna. It’s about time I played her!”

Susanna is chambermaid to the Countess and betrothed to Figaro. Her character follows the Commedia dell’ Arte tradition, in which servants are cleverer than their aristocratic employers.

“The Count pursues her relentlessly, so she hatches a

SUSANNA IS A SMART, SCHEMING, WILFUL AND NOBLE CHARACTER...

I HAVE SUNG SEVERAL BARBARINAS IN THE PAST, BUT THIS IS MY FIRST SUSANNA. IT’S ABOUT TIME I PLAYED HER! Claire Debono. © JF Mariotti 38

Costume designer Maria Muscat plot with the Countess to teach him a lesson. Yes it’s a feminist opera!” she says with a laugh.

Ms Debono says she thinks that The Marriage of Figaro is perfectly suited to being played against a modern background. “Not all operas work well this way, but this one definitely does. It’s very topical – timeless, even. It’s all about human nature, intrigue, politics, sex and scandal. In the opera, the Count tries to hide the fact that he is a philanderer. In real life Malta, we have a Cabinet Minister denying an alleged sexcapade in a brothel. The subject of sexual harassment in the workplace remains pertinent to our day and age and that of female empowerment even more so – think about the Women’s March against Donald Trump a couple of weeks’ ago.”

IT HAS BEEN A VERY CHALLENGING BALANCING ACT. THE SOURCING AND MAKING OF COSTUMES, AS WELL AS THE STYLING CHOICES, ARE DEVOID OF THE FLOURISHES ALLOWED IN PERIOD COSTUME. MARIA MUSCAT

Pierre Portelli . © Elisa Von Brockdorff

Monsieur de pourceaugnac with Les Arts Florissants at Le Theatre du Bouffes du Nord, Paris. © Agathe Poupeney / PhotoScene

In Ms Debono’s opinion, drama and music were never so well-matched as in The Marriage of Figaro. “Imagine – the best librettist, Lorenzo Da Ponte, working with the best composer of the time. It’s pure genius. It’s bawdy and clever and fun. It’s also a fantastic introduction to the world of opera, so I would encourage anyone who has never been to an opera production to come and see this one,” she says.

Her obvious passion for her art manages to get through to me; it is as if we are in the same room and by the end of the conversation I’m itching to watch her in action on stage.

On to the opera’s creative team, which consists of contemporary artist Pierre Portelli, who is designing the set, theatre veteran Chris Gatt – responsible for the lighting and Maria Muscat of Babettopolis fame in

charge of the costumes.

This is Ms Muscat’s second foray into opera. “This time, my direction for costumes was to make sure I kept it recognisable with a hint of wit,” she says. “It has been a very challenging balancing act. The sourcing and making of costumes, as well as the styling choices, are devoid of the flourishes allowed in period costume. The Count’s household itself has proved particularly challenging to re-interpret in a modern age.”

She says this production is a decidedly fresh and au courant take on a classic. “It is exciting in its scope and the director’s intriguing vision is, of course, reflected in the setting of the piece. It’s very character-driven and the easily recognisable is cleverly juxtaposed by several surreal visual elements.”

Pierre Portelli has worked on some of the most interesting and innovative theatre productions in recent years and has designed sets for numerous opera productions at the Manoel Theatre.

He has been working on The Marriage of Figaro since early May last year – carrying out extensive research, developing the concept that reflects the director’s vision, model-building and designing the plans that are eventually passed on for building the set.

“The set is inspired by the classical but articulated through the contemporary idiom,” Mr Portelli explains.

“The main inspiration is details from classical period furniture, especially chairs and cheval mirrors. The set is surreal at times, with an Alice in Wonderland or Brobdingnag (the land of the giants in Gulliver’s Travels) effect with regard to scale.”

The opera is, he says, still very much an ‘Opera Buffa’.

“Apart from this, however, the original gist of Beaumarchais’s play – the source material for Mozart, and Da Ponte’s Nozze, still has relevance to current issues like class, gender, inequality, female empowerment and politics, to name but a few,” he says.

“This is opera for the people – it has many layers, it’s entertaining, witty, it’s Mozart – and you should be part of it. Power to the people!”

The Manoel Theatre will be presenting The Marriage of Figaro on 28 February and 2, 4 and 6 March. Tickets can be purchased from www.teatrumanoel.com.mt, bookings@teatrumanoel.com.mt or 2124 6389. The opera will be sung in Italian, with English and Maltese subtitles.

39

THE BAKING BROTHERHOOD

By Albert Delia. Photos by Michael Camilleri»

41

I

t is a recipe going back 30,000 years, a staple food ubiquitous to tables everywhere. Bread has become such an integral part of western culture that is has permeated our religions, folklore and – quite clearly – our cuisine.

In the same way that one associates baguettes with France the ħobza is synonymous with the Maltese identity. We speak about it with pride and introduce it to foreigners, knowing that it only rarely will it not meet their expectations. It has recently become the subject of conversation and concern: the need to reduce the consumption of salt and carbohydrates in one’s diet has resulted in the need to re-think how – and how often – one should eat bread.

This month’s article is the story of a loaf, or rather a family behind the making of a loaf. On a beautiful, bright Saturday in Birkirkara, I met four brothers and their father who took the time to explain the ins and outs of their craft as they continued with their busy day.

As I approach Anthony Bakery, I am greeted by the uniquely recognisable smell of bread being baked – a smell ingrained in memory and almost universally

42

liked. It has an inviting warmth to it that draws and demands your attention, and needless to say I relished being surrounded by this fragrance.

Despite the bright sunshine outside, it is still a rather chilly February morning but this changes as I step into the bakery and the temperature quickly rises to a more comfortable one. In front of me, side-by-side, lie two giant white ovens and I am aware of the roaring fire emanating from one of them. To my left is a wooden structure resembling a large manger and, next to it, an old weighing scale with bronze weights resembling the pawns in a giant chess set.

I am first introduced to Charles, the father, who is coming to the end of his night shift. He waves me in with flour-covered hands and wastes no time in telling me the history of his bakery. Built originally by his father in 1967 on the same site, it originally had a

brick, wood-burning oven which has now been replaced by diesel-electric ones. This year they are celebrating the bakery’s 50th anniversary, and Charles remembers their first bake – and the tradition according to which the first batch of loaves from a new oven is given to charity.

Although the recipe remains the same, things have – of course – changed over those 50 years and the bakery is now capable of producing 400 loaves of bread simultaneously, as well as the possibility of making around a thousand ftajjar daily. When I ask Charles if he misses the old oven, he replies: “Not really. The most important thing in a bake is not the oven but rather how well one follows the recipe.”

The process seems simple enough: water, preferably at 30°C – which means warm water in winter and adding some ice cubes in summer. Add the right

THE YEAST THAT THEIR GRANDFATHER USED THREE GENERATIONS AGO IS STILL BEING CULTIVATED AND USED TODAY!

amount of flour, salt and yeast and let it settle and rise.

The bakery is, in fact, full of stacked trays with dough covered in blankets. I inquire why they’re covered over and am told it is to keep in the warmth released through fermentation. The heat from the rising dough accelerates the process.

There is one interesting part of the process that really caught my attention: after the dough has been prepared every day, a small piece is cut off and kept aside to be mixed in with the batch for the following day. The family has been doing this every day since the bakery first opened which means that, for 50 years, the yeast that their grandfather used, the living bacteria from three generations ago, is still being cultivated and used today.

When I ask Charles what it is like to work with his four sons, he smiles and tells me that it’s great. I talk to Matthew, the youngest at 26, who has always loved baking. In fact, he tells me that when he was at secondary school he used to pay to catch a separate bus later just so that he could stay a little longer, helping his father with the baking. The job is not as demanding as people often make it out to be, although there are some particularities. The majority

MOST BAKERS ARE NIGHT-OWLS, DOING ALL THE NECESSARY PREPARATION DURING THE NIGHT. THEY GENERALLY WORK IN SHIFTS, ALTERNATING BETWEEN DAY AND NIGHT of the work is nocturnal, so most bakers are nightowls, doing all the necessary preparation during the night. They generally work in shifts, alternating between day and night.

It’s when they are toiling away in the silence while the rest of the country sleeps around them that the brothers bond the most. Adolf – who is 37, Christian – 33, 29-year-old Jean Paul and, of course, Matthew,

combine to make one of those special cases where all four siblings want to keep the family business alive.

While I talk to Matthew, a tray of ftajjar they had put into the oven is ready. With a temperature just shy of 300°C, the oven takes about 20 minutes to bake the ftajjar to perfection, whereas a ħobza, however, takes about an hour. Matthew pulls out the tray and it crackles and steams – the sight and sound and smell quite mesmerising. He sees me looking at the tray and offers me one. I accept.

When I ask him if there’s still a demand for Maltese bread I’m told that there definitely is, but it has reduced slightly over the years. The fact that people are becoming more nutritionally aware has made a difference: when it comes to the amount of salt in a loaf, the bakery generally uses a kilo of salt for every 150 kilos of flour. And finally, considering that families are becoming smaller so one loaf can feed a family, people are now buying less bread. But right now, however, business for the Sammut family is booming – especially as they supply the bread for a whole chain of supermarkets. With my soft, warm bread in my hand, I leave these baking siblings and step out back outside into the sunlight.

43

Italian Wedding Soup

By Nicole Pisani, from the book Magic Soup.

INGREDIENTS SERVES 4 FOR THE MEATBALLS ½ white onion, finely chopped 400g minced turkey or chicken 40g dried breadcrumbs 1 egg, lightly beaten 1 tbs grated Parmesan cheese 2 tbs light olive oil Sea salt and freshly ground black pepper FOR THE SOUP 800ml chicken stock 40g oregano leaves, plus extra for garnish 1 head radicchio, shredded 2 eggs Grated Parmesan cheese, to serve 44

METHOD You may not find soup being served at too many Italian weddings these days, but we like the idea of it! We consider soups as meals that bring friends and families together, sharing food and stories across the table.

To make the meatballs, combine all the ingredients in a large bowl, season with salt and pepper and roll into small balls approximately 2.5cm in diameter. Heat the olive oil in a large frying pan and fry the meatballs in batches until browned on all sides, then remove and set aside.

In a large pan, bring the chicken stock to the boil. Add the meatballs and simmer for 20 minutes, or until cooked through, before

adding the oregano and radicchio. Whisk the eggs in a bowl and then, while stirring the soup in a circular motion, pour in the eggs in a thin stream. Use a fork to gently create ribbons with the egg. Serve immediately with extra oregano leaves and grated Parmesan cheese.

45

This recipe can be found in the book Magic Soup by Nicole Pisani and Kate Adams, published in hardback (£18.99; eBook £9.99)

Beef and leek pie If you are cooking a Valentine’s Day dinner, you are probably a bit nervous. This is a foolproof recipe that always works – so your only worry should be your hair, not your food! By Dusha Lia from Baltazar Bistro

46

INGREDIENTS:

METHOD

300g filo pasty 300g minced beef 1 leek 4 eggs, plus one egg yolk for glazing 200g Greek yogurt (plus a little more to serve) 300ml milk 1 tsp bicarbonate of soda Caraway seeds Salt and pepper

Gently sauté leeks in olive oil until soft, add ground beef season. After about three minutes, when beef is browned, remove from heat and allow to cool.

In a separate bowl, mix eggs, yogurt, milk, bicarbonate of soda and season lightly with salt and pepper.

Layer sheets of filo pastry, egg mixture and beef on an oiled baking dish until all the ingredients have been used up, ending with a sheet of pastry. Whisk egg yolk with a small amount of oil and glaze the top, sprinkle with caraway seeds and bake for 30 minutes at 180º C.

Chocolate Tart with Crystallised Rose Petals Bite into this chocolate beauty, whipped up by Dusha Lia from Baltazar Bistro INGREDIENTS

METHOD

30 edible rose petals (or for decoration) 1 egg white 50g caster sugar 200g shortbread or digestive biscuits 100g unsalted butter, chopped 1 tbs golden syrup 100g milk chocolate, chopped 100g dark chocolate, chopped, plus extra melted chocolate to drizzle and shaved chocolate to garnish (optional) 1 tsp vanilla extract 2 tbs icing sugar, sieved 200ml thickened cream, plus extra to serve

For the rose petals: Lightly beat the egg white with a fork and then, holding the petals with tweezers, cover all the surfaces of the petal using a paint brush. Dust the petals evenly with the sugar and place on baking parchment/greaseproof paper so that they are not touching and leave to dry in a warm room. They will take approximately two hours to dry.

For the chocolate tart: In a food processor mix biscuits, butter and golden syrup. Place

sufficient mixture in individual tart tins to make a crust, pressing down with a teaspoon, then leave in fridge to harden.

Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water. Remove from heat, stir until smooth, then allow to cool for five minutes. Stir in the vanilla and fold in the icing sugar. Whip cream until soft peaks form, then fold into the chocolate mixture.

Pour into the tart pans and chill for at least two hours until the chocolate filling is set.

Decorate with rose petals, berries and chocolate pearls.

47

Kitchen Wizards FIRST is treated to a taste of the new seasonal menu just launched at Waterbiscuit, and discovers a work of fine edible art created by a new Chef de Cuisine, that thoroughly lives up to the restaurant’s long-standing claim of offering a creative and innovative culinary experience. By Colin Fitz

“

We served the beef well done, sir,” the impeccably mannered waiter intoned, quickly following up with an assurance that I should not worry if I usually preferred my meat to be served medium-rare – as I was just about to.

I decided to follow the recommendation, and am more than happy to report that the glazed short rib of beef, bathed in a celeriac fondant and purée, with roasted shallot, kale and a trickle of pickled mustard jus was, quite simply, heaven on a plate. At that point it became clear that all the things I had been told about the new 25-year-old chef, Brady Dalli, and his amazing new menus (one for the evening dining area upstairs and one for the all-day dining area on the ground floor) were not simple hyperbole or marketing speak.

Situated in one of the better corners of Malta’s top nightspot, St Julian’s, Waterbiscuit has established itself as a leading restaurant for discerning diners in the five years or so since it opened. Whether it’s for dinner before or after a night at the opera or the movies next door; to tuck into breakfast or savour a good lunch before or after a round of shopping at the malls down the road, or to enjoy a night of fine food simply for the sake of it, the restaurant has firmly established itself on the Maltese ‘eating out’ map.

The new prices are reasonable, especially considering you are eating in the exalted surroundings of The InterContinental Malta venue, while the three hours free parking in the car park next door complete the circle that make this a highly desirable place to eat, drink, unwind, meet and, of course, be seen.

The evening was set in motion by the immaculatelymannered barman Luca Galea, who treated us to a selection of three cocktails starting with the non-alcoholic ‘Passion Fusion’, consisting of passion fruit purée, fresh orange juice, fresh lime juice and soda water. The second, amusingly called ‘Damn’, featuring home-made strawberry-infused tequila, simple syrup and an egg white, was also a pleasant long drink – but the third cocktail stole the show.

‘My Pleasure’ featured home-made thyme-infused gin (a three-week infusion, apparently), rosemary, fresh lemon juice and simple syrup. Our group of three diners were treated to a fantastically well-balanced taste of spring and the great outdoors, beautifully presented, and priced at only €8.50.

We agreed that Mr Galea’s simple but stunningly flavourful creations are thoroughly worthy of praise. At this point one can also mention the Waterbiscuit ‘happy hour’ – a daily 5.30pm to 8.00pm occurrence that focuses on a particular alcoholic drink on each day of the week.

The cocktails dispensed with, it was time for the evening’s main feature, presented by Mr Dalli, who has been given the opportunity to make a restaurant his own after nine years as part of the The InterContinental Malta’s team of chefs. Judging by the culinary escapades of this evening, FIRST surmises that it was only a matter of time before this member of the Malta

National Culinary Team and multiple Malta Kulinarja award winner was given the opportunity.

Asked to provide us with his signature dishes, the dynamic chef duly obliged with the aforementioned Short Rib of Beef, a melt-in-the-mouth experience that I, for one, can’t wait to repeat; the delightful Pork Cheek Risotto; an absolutely divine Pappardelle with Pulled Rabbit, crushed peas, Maltese ġbejna and creamed jus; the immaculately presented and sumptuous Beef Tartare in caper mayo with Parmesan textures and confit egg yolk and the Grouper: a delectable fish dish featuring smoked aubergine purée and caper berry-beurre blanc.

A third member of our dining party declared herself delightfully fulfilled with her aromatically tempting Smoked Cheese Royal in a caramelised onion mousse with sesame and smoked paprika crumble, and a main course of Scottona Beef Tagliata with rocket, Parmesan shavings and aged balsamic vinaigrette.

We enjoyed an elegant and aromatic Côtes du Rhône, Parallele 45 bottle of red with our meal, as suggested by the well-informed staff, whose presence was constant but unobtrusive, as was the background music that was a touch energetic but not loud enough to interfere with pleasant conversation.

The three of us rounded up the evening with a little taste of paradise from the finelycrafted dessert menu. The Baked White Chocolate and Miso Mousse with sea buckthorn and banana purée chosen by two members of our party, and the Peanut and Milk Chocolate Bar with caramelised popcorn and pear gel I ordered, were Brady and his Pastry Chef simply showing off. How could so much flawless succulence be presented for general consumption all in one sitting?

I thoroughly recommend a visit to the website to discover for yourselves the gems that await at Waterbiscuit to tantalise your taste buds. As mentioned above, there’s a second, all-day, dining menu for the downstairs area, which is a bit more casual and offers a wide selection of what the staff call “comfort food”.

Among the extensive listings are the Eggs Benedict variations, which have always been a Waterbiscuit breakfast (or brunch) highlight; but just as mouth-watering are the listings for the Club Sandwich (grilled chicken breast, bacon, tomatoes, lettuce and egg with fries), the Trio of Grilled Sausages, the Chicken and Mushroom Pie and the 300 gram Aberdeen Angus Rib-eye.

All in all, we predict a bright future for Mr Dalli and his team of kitchen wizards, and a delicious experience for those who choose to experience this delectable new menu they have come up with.

SITUATED IN ONE OF THE BETTER CORNERS OF MALTA’S TOP NIGHTSPOT, ST JULIAN’S, WATERBISCUIT HAS ESTABLISHED ITSELF AS A LEADING RESTAURANT FOR DISCERNING DINERS IN THE FIVE YEARS OR SO SINCE IT OPENED

48

You can see the Waterbiscuit menus and make a booking online at malta.intercontinental.com/gastronomy/waterbiscuit/

Brady Dalli, Waterbiscuit Chef de Cuisine with Roger Friggieri, The InterContinental Malta’s Executive Chef.

49

Pappardelle with pulled rabbit, crushed peas, goat cheese and creamed jus

My Pleasure

DEALING WITH A DILEMMA

Dear Claire I hope you can help me resolve a problem of the heart. During my last two years at university I was going out with this marvellous girl. She supported me through my final exams, and has always been there for me. Last October, I graduated in commerce and started my working life. I cannot deny that this gave me a sense of liberation: I felt independent and mature; I was finally earning my own money. My new situation made me look at myself and those around me in a different light. At work, I met this pretty receptionist who made me feel very special. We started spending our lunch break together and grew very close. I felt comfortable and involved with her, especially because my girlfriend, who is in her final year, has been somewhat absent. During the Christmas period we went out a couple of times and we started a relationship. I left my fantastic girlfriend of two years to be with her but after a couple of weeks I realised my mistake and tried to make amends with my girlfriend. Understandably, she does not want me back, although I now understand what I have lost and would do anything to go back to how things were. She told me that she still loves me but can neither forgive such betrayal nor trust me again.

50

T

he solution to your situation does not depend only on you: there has to be the willingness on her side to take you back.

The fact that she admits she still loves you leaves you hope, but please bear in mind that she is in her final year and needs maximum concentration on her studies, so go slowly.

I also suggest you take the time to reflect on how and why you got where you are in the first place. You are now alone and would like to turn back time. Analyse what made you look elsewhere; what was lacking in your two-year relationship; what were/are you looking for in a partner? Once you clarify your thoughts, you can evaluate whether getting back together will satisfy these needs of yours. After a careful evaluation, you may realise that your break-up may have been for the best. You need to work this out either alone or with the help of a coach. Going out of your way to win her back only to realise that she is not the one would waste both your time and hers, and may cause more suffering and heartache. I understand that at this time you feel empty, but this is necessary in order for you to

regain control of your emotions as well as to get a clear picture of the whole situation.

It is also important for you to resolve any issues of guilt or confidence, and to regain the conviction that you are meant to be together. If you decide that your ex is indeed the one, then go back to her with a positive attitude. Convince her that you will not make the same mistake and that her life is richer with you by her side. Be persuasive, but allow her time and space to think things through and evaluate your proposal. Harassing her with calls or messages would be counter- productive. On the other hand, surprise her with an unexpected gift such as sending her a bouquet of flowers and then find out about her reaction through common friends.

A big NO is to try to make her jealous by behaving inappropriately – such as flirting with other women, excessive drinking, etc. This will make you appear immature and out of control. You must definitely not attempt to buy her affection with gifts you cannot afford, or by playing mind games. If your ex is an artificial individual, such actions may well work but problems will quickly resurface and you will be back

HARASSING HER WITH CALLS OR MESSAGES WOULD BE COUNTERPRODUCTIVE. ON THE OTHER HAND, SURPRISE HER WITH AN UNEXPECTED GIFT SUCH AS SENDING HER A BOUQUET OF FLOWERS AND THEN FIND OUT ABOUT HER REACTION THROUGH COMMON FRIENDS

to square one.

Instead, try to re establish some communication by calling or messaging. If you feel she is willing and communicative, then keep it up at regular intervals. It is important for you to start this relationship afresh on a different footing. So if you realise there is a positive inclination on her part, make it clear that this situation has opened your eyes to what is really important to you. Discuss various issues that concern you both in an adult manner. Be open with each other about the expectations and wishes of both of you: where you want your relationship to go.

In a nutshell, behave as though nothing ever happened, but with the experience of what actually did – and take it one step at a time. After a while, invite her on a date and even then be respectful and mature.

It is a process in which you have to fall in love with each other all over again. Learn from the past to improve your future together. Take advantage of Valentine’s Day in a couple of day’s time, for you to start the process of being reconciled with your ex.

And the best of luck!

51

LAST WORD

Trained by soprano Gillian Zammit from the age of 12, and a product of both the Masquerade School for the Performing Arts in Malta and the UK’s Guildford School of Acting, 31-year-old RACHEL FABRI has performed before thousands of people in venues ranging from the vastness of Wembley Stadium to the intimacy of the Manoel Theatre. She tells Colin Fitz about her UK experiences and her latest project, the radio single Let You Go. How did you begin singing in public in the UK? Once I graduated with a Bachelor’s degree in Psychology (Hons) from the University of Malta, I realised that the love for the performing arts that I had had since my childhood was still burning fiercely, so I decided to study for a full-time Master’s Degree in Musical Theatre at the Guildford School of Acting – where I had the best time of my life! Despite having also been accepted by the Royal Academy of Music in London, the GSA was actually the school I had always wanted to attend since I was about 12, so when I was offered a place on the two-and-a-half year Master’s course there, I was over the moon.

people such as Sir Paul McCartney.

However, there came a point when one of the other girls in the group wanted to focus on other things. There was no falling out, but when Charlotte Ritchie suddenly landed an amazing lead role in a big TV series her schedule became too busy and we were finding it difficult to continue. At around the same time I realised I wanted to move to Malta to be with my boyfriend Andrew, who is now my husband, and my family – especially after my best friend here tragically passed away. When I broke the news to the group they were very understanding and for a while I would still fly back to the UK to perform with them every now and again.

to take up performing arts, songwriting or song production as a career – and we all know that it hasn’t always been this way.

On the other hand, I still think that we can work harder to be more professional in every aspect, from what we pay artistes to the scenery on a stage.

I also often find myself struggling with being a musical theatre and classicalcrossover artiste in Malta. I feel that opera and pop artistes are fairly soughtafter but musical theatre and classicalcrossover artists seem to be somewhat side-lined here, whereas they are very popular overseas.

a bit more money actually, but I feel that life is too short to stress about work all the time. I believe that the more you enjoy the work you do, the better your quality of life. I know it’s a cliché but that’s my advice to any artiste – and to my students.

I sing at many different functions, perform in musicals and give private singing lessons. Sometimes unexpected work comes out of the blue: for example, I have just recorded the vocals for an upcoming dance track and recently I also recorded classical vocals for another artiste’s future release.

Weddings, funerals and corporate events are plentiful in the summer months.

Maria in The Sound of Music last October was a dream and a role that I thoroughly enjoyed playing. I felt that I was very well-suited to Maria’s character and vocal style. With Rock of Ages, I got to explore a side of me that I had never truly got to do in Malta before, which is the rock ’n’ roll side. I truly enjoyed letting my ‘inner crazy rocker self ’ loose playing the spunky, hippy character of Regina over 16 performances, making it Malta’s longest running musical, last summer.

We’ve recently seen you in the main role in The Sound of Music and in an important Are you now making a good living using role in Rock of Ages. Tell us a little about these best-selling shows.

What kind of work did you do after your talents in Malta? graduating?

Yes, I feel that I am. I could even make They were both super fun. Playing After graduating I got myself an agent, taught at the Italia Conti drama school in Merrow (Guildford) at weekends, gave private lessons, worked in two different shops and attended auditions and rehearsals for shows during the week. I landed myself a better agent when I moved to London from my original base in Surrey, and I started getting parts in musicals at the Henley and Edinburgh Fringe Festivals and the London Palladium, and also played the part of Abdel Akle in the film The Devil’s Double. But even though I was getting some good work, I was also disappointed at falling at the very final hurdle of several West End musical auditions.

As I was seriously contemplating packing my bags and moving back to Malta I got to know that – after having gone through a gruelling series of auditions – I had been chosen to be the fourth member of a vocal group called ‘All Angels’. This is a platinum-selling, classical-crossover female quartet that I had been following for a few years.

I spent the next couple of years touring with the group. Some of the highlights were performing as the featured artistes at the opening ceremony of the Champions League Final at Wembley Stadium in 2011 alongside Tinchy Stryder, performing for HRH the Earl of Wessex at Spencer House and performing at the Royal Albert Hall, the O2 Arena, the House of Commons, the Classic Brit Awards and many more. We were also invited to perform in Los Angeles, Crete and Spain, as well as on the BBC’s The One Show and on Channel 4.

Do you think the All Angels project could have developed further than it did?

Definitely. The group was very wellknown on the classical-crossover scene and had also received accolades from 52

Do you have any observations to share about the situation for artistes such as yourself in this country?

I noticed more professionalism in the theatre and music scene had taken hold in Malta when I moved back from the UK. There is also a good amount of arts funding now – in fact the Arts Council funded my flights and course the fee for the Estill Voice course I did in the UK. I also see many of my students very keen

You’ve recently released a single to radio.

Tell us about it and your pop music career so far.

My new release Let You Go is not my first pop song but you could say it’s the first one I’ve worked on seriously. I’ve been writing for as long as I can remember but never really did anything with my music. Then, a few years ago, I decided to start performing a couple of my songs in public and eventually performed two of my originals at Teatru Unplugged 16. I recorded rough versions of the songs, put them up on YouTube and got some good feedback.

After launching my ‘classical-

I’VE BEEN WRITING FOR AS LONG AS I CAN REMEMBER BUT NEVER REALLY DID ANYTHING WITH MY MUSIC. THEN, A FEW YEARS AGO, I DECIDED TO START PERFORMING A COUPLE OF MY SONGS IN PUBLIC AND EVENTUALLY PERFORMED TWO OF MY ORIGINALS AT TEATRU UNPLUGGED 16

crossover-meets-musical-theatre’ album Forever Yours in 2015, I gained experience of how to release, publish, copyright and promote my own work.

That album consisted of cover songs but for this release I’ve had to deal with copyrighting and promoting my own material, which felt strange. I always play a role – be it in a musical, a play or a TV show – but here I was acting as myself and it was an incredibly personal journey. So you can say that Let You Go is the first song, along with a music video, I have released professionally as a solo artist.

I wrote both the music and the lyrics for Let You Go. I tend to write about something I might be going through or – have gone through – and this song is about the dear family members and friends I’ve lost over the years and how difficult it was to let them go.

Do you have international hopes for the song, or are you happy with having your music played and celebrated only in Malta?

I have some overseas listeners too, especially due to All Angels, and their support is overwhelming. However, I don’t intend to actually take the music overseas – at least not for the time being.

If there comes a time where I’m asked to do so, perhaps I will, but for now I’m happy with things the way they are. It’s the same with festivals such as the Eurovision Song Festival: I don’t rule it out but it’s not on my list at the moment.

What are your plans for the future?

I’m taking my career one step at a time. The last two years were pretty busy ones for me, so I’m enjoying a couple of rehearsal-free months – although I keep myself ready to perform at a moment’s notice. I’m signed to the London-based Eclipse Artists Agency, so if they call me up for any concerts, I have to be prepared. However, I find that I can still fill up my time with gigs and recordings.

With regard to the song-writing and recording, I tend to let my inspiration lead the way. I’m working on a spiritual song called Human Too, I’ve recorded vocals for a folk/classical-crossover original track

by Dutch composer Luuk Van Der Togt called Upon the Hill and have released a cover of For Good from the hit musical Wicked online with my good friend Nadia Vella. I’m planning to release some more originals as well as cover songs in the next few months, so I’ll probably be focusing on that, mainly, as well as on my students and their exams.

Follow Rachel on Facebook at RachelFabrimusic, on Instagram at rachel.fabri and through her website: www.rachelfabri.com

53

Photo by Robert Camilleri

Perfume Picks. The Heroic God and Goddess of fragrance return in a mythical storm of renewed intensity. Paco Rabanne’s new fragrances, Invictus Intense Eau de Toilette and Olympea Intense Eau de Parfum offer a darker penetrating take on their original counterparts, delivering divine power, carnal sensuality and legendary triumph with every spray. (Both are exclusively distributed by Ta’Xbiex Perfumery Limited, tel. 21331553.)

Valentine’s Special Offer at O’Hea Opticians. Buy 2 pairs of designer sunglasses and get the cheaper one for half the price, any day until, and including, the 14th of February. Terms and conditions apply. O’Hea Opticians, The Strand, Gzira, tel. 21315590.

COMPETITIONS

Up for grabs is a bottle of Nina Luna EDT 20ml and also Nina 20ml

Answer the following question (How many loaves of bread is Anthony Bakery capable of making every day, found in this issue’s interview by Albert Delia?) and send your answer (including your full name, address and contact details) by the 27th of February to FIRST PERFUME COMPETITION, The Malta Independent, Standard House, Birkirkara Hill, St Julian’s.

Good luck!

54

WINNER from the JANUARY ISSUE Rita Azzopardi from Marsa has won the sandlewood and peach scented candle from Mdina Glass.

Maria Mercieca from Sliema has won a bottle of Paco Rabanne Olympea.

John Abdilla from Birzebbugia has won a bottle of Valentino Uomo Intense.

David Borg Attard from Vittoriosa has won a bottle of Prada Luna Rossa shower gel and eau de toilette.