Taste & Flair May 2020

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MAY2020 2020 APRIL

Feed your imagination Staying Home · WINE · GLORIOUS COLOUR · INTERIORS FOODFOOD · WINE · EASTER · ARCHITECTURE · INTERIORS· ·ARCHITECTURE ARMCHAIR TRAVEL

Kitchen offers extended till the end of May

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T&F EDITORIAL

Welcome

MAY2020 2020 APRIL

Lemon and Sugar Crêpes, by Claire Borg.

Photo by Claire Borg. See feature starting on page 10.

ISSUE127 128DISTRIBUTED DISTRIBUTEDWITH WITHTHE THEMALTA MALTAINDEPENDENT INDEPENDENTON ONSUNDAY SUNDAY ISSUE

Feed your imagination Staying Home · WINE · GLORIOUS COLOUR · INTERIORS FOODFOOD · WINE · EASTER · ARCHITECTURE · INTERIORS· ·ARCHITECTURE ARMCHAIR TRAVEL

O

ne of the upsides of people having to spend more time indoors is that there’s more interest in food.

Inevitably, there are more frequent visits to the refridgerator in search of something to alleviate boredom disguised as appetite, as food is both comforting and entertaining. But there seems to be a growing interest in the economics and culture of food generally – where it comes from, how it’s produced, where to source quality ingredients, how to combine different flavours or pair wine with food. Experiments in the kitchen are producing varying results, but all are worthwhile. There’s something to be learned from each one and, bar the worst, in the end they’re all edible. To sate the demand for all-day flavour and novelty, we’ve covered breakfast, lunch, dinner and snacktime with a collection of easy-to-make recipes. And because time spent indoors also means making our personal environment more pleasant, we bring you colourful interiors to inspire ideas you can use in your own home.

We’ll be back soon with another colourful issue of Taste&Flair.

Corinne

Publisher The Daphne Caruana Galizia Foundation 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

All communication about Taste&Flair magazine should be directed to Corinne Vella at corinne.vella@gmail.com No part of any issue of Taste&Flair may be reproduced without the prior agreement of the publisher.

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.

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ISSUE 128 MAY 2020

Let’s eat clean A cleaner, healthier diet.

Good for you, good for the planet. ®

GOOD EARTH

goodearth.com.mt

T&F CONTENTS

p58 p42

p10

p36

CONTENTS p38

10

5 reasons to love pancakes Claire Borg’s scrumptious snacks

22

38

Colourful cold prove Claire Borg’s sourdough pizza

40

Eclectic inspiration Michael Diacono’s taste of home

Quick quesadillas Megan Mallia wraps up lunch

36

58

Bottled poetry Andrew Azzopardi on buying value wines

Colour and light Architecture and art in a contemporary interior

70

Private sunset A home designed for entertaining

80

Jars of sunshine Seasonal Seville oranges

p22 6

ISSUE 128 MAY 2020

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T&F FRESH

BAKED PASTA WITH VEGETABLES AND PRAWNS

Here’s a quick and easy baked pasta dish with a hint of curry.

serves 4 YOU WILL NEED

400g penne rigate • 2 medium carrots 1 courgette • 80g Parmesan cheese 1 leek • 150g peeled frozen prawns a dash of extra-virgin olive oil a pinch of curry powder (optional)

1. Boil the penne in well-

salted water until it’s cooked al dente.

2. Lightly fry the sliced carrots in a pan with a dash of extra-virgin olive oil for a few minutes. Add the sliced courgette and then the leek.

3. When the vegetables are done, add the fully defrosted prawns and then add salt and pepper to taste, plus a pinch of curry powder, if you like. Add the pasta to the frying pan and cook for a few more minutes.

4. Transfer the mixture to an oven tray, grate some Parmesan cheese on top and cook au gratin.

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T&F SNACKS

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SNACKS T&F

reasons to love pancakes Served sweet or savoury, hot, cold, baked, flambéed, stacked, filled, spread, or drizzled, pancakes are a delicious treat any time of day.

Food and photography: Claire Borg What’s not to love about pancakes?

Thin, fluffy or fat, they’re known by a variety of names: drop scone, American, crêpes, griddle cakes, and more. In France they’re made very thin; in America they’re light and fluffy. With many people being home and cooking more than ever, I chose these five recipes because they’re so easy to make.

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T&F SNACKS

Fluffy Blueberry Pancakes Makes 16-18 pieces In New York, these are served with crispy grilled bacon, which makes an unusual sweet and savoury combination. I made these with just blueberries.

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SNACKS T&F

YOU WILL NEED

250g flour 50g sugar 4 teaspoon baking powder Ÿ teaspoon bicarbonate of soda ½ teaspoons salt 370ml milk 60g butter, melted 1 teaspoon vanilla essence 1 egg 1 cup blueberries TO SERVE

blueberries butter maple syrup

1. Into a large bowl, sift the flour, baking powder and

bicarbonate of soda, and then add the salt.

2. Mix the wet ingredients together in a separate bowl or mixing jug, and pour the wet mixture into the dry ingredients. Mix the batter until smooth and let it stand for 20 minutes.

3. Now, fold in the blueberries and put the bowl aside while you oil and warm up the pan.

4. Set the lightly oiled pan on low to medium heat. Cooking one portion at a time, ladle in the batter and let it cook until it rises and nearly sets. Then, flip it over and cook the other side.

5. Remove the pancake to a warmed plate and cover it with a clean cloth. Repeat with the rest of the batter.

6. Pile up the warm pancakes, top the stack with a pat

of butter and drizzle with maple syrup. Serve at once accompanied with more butter and maple syrup on the side.

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SNACKS T&F

YOU WILL NEED

125g flour 1½ teaspoons baking powder ½ easpoons bicarbonate of soda 30g ground almonds 25g sugar 1 teaspoon lemon zest juice of ½ a lemon 200g Greek yoghurt 30 ml milk 1 egg 1 tablespoon poppy seeds 200g raspberries

Poppy Seed, Lemon and Raspberry Pancakes Makes 12-14 pieces

TO SERVE

berries maple syrup Greek yogurt

1. Sift the flour, baking powder and bicarbonate of soda into a large bowl.

Add the poppy seeds, sugar and ground almonds and mix everything together.

2. In another bowl, mix the

zest, juice, milk, yoghurt, egg and milk. Pour the wet mixture into the first bowl and whisk the batter until it is smooth. Put the bowl aside to let the batter stand for 20 minutes 3. Now, add the raspberries

and fold them in. Lightly oil the pan and wipe off excess with a piece of kitchen roll. Set the oiled pan over medium to low heat and let it warm up.

4. Using a ladle, pour some batter into the pan and let it cook. If it cooks too slowly or quickly, adjust the heat and try cooking another pancake.

When the pan is at the right temperature, continue cooking the rest of the batter.

5. To serve, stack up the pancakes, top with berries and drizzle with maple syrup and serve with Greek yoghurt on the side.

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T&F SNACKS

Chocolate Griddle Cakes Makes 16 pieces I used metal egg rings to make these griddle cakes. Just oil the egg rings well to make sure the mixture does not stick to the sides and the pancakes can rise well. If you make them without a ring, they will spread out and look more like a fluffy pancake. The ring helps keep them to a perfect size and height.

YOU WILL NEED

125g plain flour 2 teaspoon baking powder 1 teaspoon salt 1 teaspoon bicarbonate of soda 200ml milk 50g butter 70g cocoa powder 60g sugar 2 eggs 1 teaspoon of apple cider vinegar TO SERVE

chocolate spread sliced banana grated chocolate maple syrup

1. Sift the flour, cocoa, bicarbonate

of soda and baking powder into a large bowl and mix in the sugar and salt. Beat the eggs, melted butter and milk in another bowl.

Pour the wet mixture into the dry mixture and whisk them together until they’re smooth.

2. Add the vinegar and mix again.

Let the mixture stand for about 20 minutes before you start cooking.

3. Lightly oil a non-stick pan and put in the oiled egg rings. Pour the pancake batter into the rings, using a small ladle as a measure to make sure the pancakes’ height is even.

4. Cook the pancakes slowly on low heat to make sure they cook all the way through to the centre. I cooked mine for about 3-4 minutes on one side and then flipped them and cooked the other side for a shorter time.

5. Serve these with chocolate

spread, sliced banana, grated chocolate and some maple syrup.

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SNACKS T&F

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T&F SNACKS

Lemon and Sugar Crêpes Makes 8 pieces I used a cast iron pancake skillet to make these. It needs to be heated well, cooled off slightly and then heated again, but adjust to whichever pan you have handy at home. Using a non-stick pan makes cooking easier.

YOU WILL NEED

250g plain flour 2 eggs 1 tablespoon sugar 1 teaspoon salt 20g melted butter 400ml milk TO SERVE

lemon zest lemon juice sugar

1. Sift the flour into a

large bowl, then add the sugar and salt. Next, add the eggs, milk and butter and use a hand whisk to mix the batter until it is smooth and lump-free.

2. Lightly oil the pan, wipe off the excess oil with a piece of kitchen paper and place the pan on the heat.

3. Use a ladle to quickly pour some batter into the pan and use the underside of the ladle to spread it out thinly. Let the crêpe cook through, then use a spatula to remove it from the pan.

4. Sprinkle the crêpe with lemon zest, lemon juice, and plenty of sugar and quickly roll it up. Repeat with the rest of the batter.

5. To serve, arrange the

crêpe rolls on a plate and sprinkle them with more zest, juice and sugar.

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T&F SNACKS

American Pancakes Makes 4 large ones These are fun for children and very easy to make.

YOU WILL NEED

180g flour • 1 teaspoon baking powder • ½ teaspoon bicarbonate of soda ½ teaspoon salt • 1 egg • 150 ml milk • 20g vegetable oil • 1 teaspoon apple cider vinegar TO SERVE

chocolate spread • sweets and sprinkles

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1. Sift the flour, baking powder and

bicarbonate of soda into a large bowl. Add the salt and the remaining wet ingredients and mix the batter until it is smooth.

Let the mixture rest for a few minutes.

SNACKS T&F

2. Lightly oil a pan and heat it well. Add a ladle of batter to the pan and let it cook until the pancake sets. Then flip over the pancake and cook the other side. Repeat with the rest of the batter.

3. Now, use a biscuit cutter to cut a shape out of two of the pancakes. Spread the other two with chocolate spread and top them with the cut pancakes. Serve these decorated with sweets or sprinkles.

ISSUE 128 MAY 2020

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T&F COMFORT FOOD

Enjoy a taste of Giuseppi’s Bar & Bistro, Mezzodi and Rubino at home Giuseppi’s Bar & Bistro delivers on Wednesdays (order

by Monday) and Saturdays (order by Thursday). Place your order either by email to info@giuseppisrestaurant. com or by text on 99493579 or 99407633. Orders may be collected from the front porch of Giuseppi’s Bar & Bistro in Salina, or delivered to your door. For the latest menu, see Facebook @giuseppisrestaurant Payment is accepted via Revolut on 99407633 or by cheque to Diacono Ltd. Rubino’s home deliveries are from 10am onwards on Tuesdays (order by Sunday), Thursdays (order by Tuesday), and Saturdays (order by Thursday). For the latest menu see Facebook @RubinoRestaurantValletta.

Order throughFacebook or on Whatsapp on 79706610. Payment is accepted by Revolut, Bank of Valletta mobile or HSBC bank transfer.

Mezzodì delivers on Tuesdays (order by midnight on Sunday) and Fridays (order by midnight on Wednesday).

Place your order by text on 99407633. For the latest menu, see Facebook @MezzodiValletta Payment is accepted via Revolut on 99407633 or by cheque to Diacono Ltd.

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UPDATED - scroll down for full text

COMFORT FOOD T&F

ECLECTIC INSPIRATION

A few, quality ingredients and a dash of creativity turn easy-to-make, home-cooked meals into something special.

Food: Michael Diacono, Chef Patron at Giuseppi’s Bar and Bistro Wine recommendation: Andrew Azzopardi Photography: Brian Grech These strange and difficult times have us all at our wits’ end. We all have our own coping mechanism, but I must say one of the most obvious to come to the fore is cooking. All social media are awash with our oeuvres. Bread, cakes, homemade pasta, you name it, it’s out there. And this is a good thing as food should be one of the pleasures of life. In this issue I am presenting an eclectic mix of dishes. No theme or star ingredient, just good food. Why not?

- Michael

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T&F COMFORT FOOD

ORECHIETTE WITH CAULIFLOWER AND MALTESE SAUSAGE

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COMFORT FOOD T&F

All this takes is a few simple ingredients and uncomplicated preparation, but it gives a very satisfying result.

Serves 4 • Cooking time 20 minutes Recommended wine: Chianti Classico YOU WILL NEED

300g orechiette 1 large potato, peeled and cut into small dice 500g cauliflower florets extra-virgin olive oil salt & pepper 1 medium onion, peeled and chopped 2-3 cloves garlic, peeled and chopped 3 Maltese sausages, skinned and chopped 1 glass dry white wine a few sage leaves a handful of parsley, chopped Parmesan cheese, to shave on top

1. Heat the oven to 200°C. Place the washed cauliflower florets onto a large oven tray and drizzle with olive oil.

Season. Bake until the edges start to brown (about 15 minutes). Remove from the oven and keep aside.

2. Add olive oil to a large, deep frying pan. Heat the oil, then add the onion. Stir fry gently for 5 minutes, then add the garlic and cook for a further 2 minutes.

3. Meanwhile, fill a large pot with salted water and bring it to the boil.

Add the pasta and diced potato and cook for 14 minutes, or as long as indicated on the packet.

4. Add the Maltese sausage to the onion

and garlic and cook on high heat for 5 minutes. Now, add the wine and let it evaporate. Add the sage and a ladle or two of the pasta cooking water. Let the pan simmer until the pasta is cooked.

5. Drain the orechiette and potato and

add them to the sauce at once. Toss everything together for 2 minutes, then serve the pasta immediately topped with parsley and Parmesan shavings.

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T&F COMFORT FOOD

TORTA TAL-QARGĦA ĦAMRA U LAMPUKI (PUMPKIN AND DORADO PIE)

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COMFORT FOOD T&F

Traditionally this pie is made with salted tuna.

I used lampuki instead, but you may substitute this with any white fish.

I prefer to use shortcrust pastry as I find puff pastry to be too greasy for this recipe, but feel free to use either kind.

Serves 4 Preparation and cooking time: 90 minutes Recommended wine: Maltese Girgentina

YOU WILL NEED

150g long grain rice, boiled but still al dente extra-virgin olive oil 2 onions, peeled and chopped 4 cloves garlic, peeled and chopped 500g peeled orange pumpkin, diced salt and pepper 10 black olives, roughly chopped 2 tablespoons capers 1 handful parsley, chopped 1 tablespoon chopped mint ½ tablespoon chopped marjoram (merqtux) 2 tablespoons pine nuts 300g lampuki, diced 800g short crust pastry 1 lightly beaten egg, to glaze

1. Line the bottom of a 20cm

deep pie dish with shortcrust pastry. Remember to keep some pastry to cover the top.

2. Heat the olive oil in a large frying pan. Add the chopped onion and garlic. Stir fry for 5 minutes until they turn translucent and then add the pumpkin. Season, stir, and cook gently for 15 minutes.

If necessary, add a little bit of water to create steam to help cook the pumpkin.

3. Remove the pan from the heat and add the parcooked rice, olives and capers. Stir well. Check and adjust the seasoning and then stir in the herbs and pine nuts.

Finally, add the raw, diced fish. Mix it in gently and put the pan aside to let the mixture cool completely.

4. Preheat the oven to 190°C. Fill the pastry-lined pie dish with the fish mixture. Cover the top with the remaining pastry and press down the edges to seal them. Brush the surface of the pie with beaten egg and then prick it with a fork to allow the steam to escape during cooking.

5. Bake the pie in the

preheated oven for 40-45 minutes till golden brown.

Remove it from the oven and leave it to rest for 20 minutes before serving.

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T&F COMFORT FOOD

CALAMARI AND CHICK PEA ‘STIFADO’ Flavour and colour are the signatures of this recipe. Serve the calamari with simply boiled new potatoes and lots of bread.

You’ll need it to mop up the juices.

Serves 4 Preparation and cooking time: 60 minutes Recommended wine: Spanish or Italian Rosé

YOU WILL NEED

a good glug of extra-virgin olive oil 150g sliced chorizo (I used the spicy version, but you can use the mild type if you prefer) 1 large onion, peeled and cut into thick chunks 4 cloves garlic, peeled and chopped chilli • 1 teaspoon smoked paprika 100ml dry white wine 1 large sweet red pepper, cleaned and cut into chunks 6 large tomatoes, cut into chunks 350ml fish stock 700g cleaned calamari salt and pepper 1 can chick peas, drained chopped parsley

1. Heat some olive oil in a stewing pan.

Add the sliced chorizo and let it cook for a few minutes till lightly browned.

Next, add the onion and garlic and stir fry them for 4 minutes to soften them.

2. Season the mixture with chilli and paprika. Add the white wine, turn up the heat to the highest setting and cook the mixture till it reduces by half.

3. Add the sweet pepper and tomatoes, mix well, and add the stock. Bring the mixture to the boil and let it simmer for 15 minutes.

4. Meanwhile slit the calamari, score the insides, and cut the tentacles in half. Add the chick peas to the pot.

Season with salt and pepper. Let the mixture cook for 5 minutes, then add the calamari and stir them well to coat them completely. Cover the pot and let it cook for a further 5-6 minutes.

5. Serve the calamari topped

with chopped parsley.

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T&F COMFORT FOOD

AUBERGINE ‘BURGERS’ These are a firm favourite with my sons. They’re fun to make, and they’re tasty too.

Serves 4 Preparation and cooking time: 60 minutes Recommended wine: Nerello Mascalese

YOU WILL NEED

800g mixed mince (beef and pork) 6 slices French bread loaf, made into breadcrumbs salt and pepper 60g grated Parmesan cheese 1 handful parsley, chopped 3 cloves garlic, peeled and finely chopped 2 eggs 2 large aubergines, sliced seasoned flour olive oil to fry 1 or 2 balls of mozzarella di bufala FOR THE SAUCE

extra-virgin olive oil 2 cloves garlic, peeled and chopped 1 tablespoon red wine vinegar 1 can tomato polpa salt and pepper sugar to taste

1. Prepare the sauce by heating some

extra-virgin olive oil in a small pot.

Add the garlic and let it cook for a minute or two. Add the vinegar and cook for 1 minute, then add the tomato polpa. Rinse out the tomato can with water and add the tomato water to the sauce. (This should be about ¼ of the volume of the tin).

2. Season the mixture with salt and pepper and regulate the acidity by adding some sugar. Let the pot simmer gently for 20 minutes.

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3. Place the mixed mince into a large bowl. Add the breadcrumbs, season well and mix everything together.

Add the grated Parmesan cheese, and the parsley, garlic and eggs. Mix everything very well to combine.

4. Scoop up a small amount of the meat mixture and use your hands to form it into a patty. Place it onto a slice of aubergine, top it with another slice and press down. Repeat the process with the rest of the meat mixture. (If you have left over meat filling, form it into meatballs and freeze them for another time).

5. Dip the filled aubergines in seasoned

flour, ensuring that they are well coated.

6. Set the oven to 180°C and let it heat

up while you fry the aubergine ‘burgers’.

7. Heat a good amount of extravirgin olive oil in a large pan. Fry the aubergine ‘burgers’ for 4-6 minutes on each side to colour them, then transfer them to a large, lined baking sheet.

8. Top each aubergine ‘burger’ with a

slice of mozzarella di bufala. Transfer the tray to the oven and bake for 15 minutes.

9. Serve the aubergine burgers

with the hot sauce on the side.

COMFORT FOOD T&F

ISSUE 128 MAY 2020

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T&F COMFORT FOOD

‘SFORMATO DI RICOTTA’

This is one of those “oh dear, what am I going to cook today?” dishes.

You can rustle this up in a few minutes and it only takes 25 minutes to bake.

Serves 4 Preparation and cooking time: 40 minutes Recommended wine: Greco di Tufo / New world Pinot Noir YOU WILL NEED

500g Maltese ricotta 60g grated Maltese sheep’s cheese or pecorino cheese 2 large eggs 1 tablespoon extravirgin olive oil salt and pepper 1 handful of parsley, chopped TO SERVE

1 aubergine, diced and fried tomato sauce (see aubergine ‘burger’ recipe)

1. Preheat the oven to 190°C. 2. Place the ricotta in a large mixing bowl. Add the grated cheese, eggs and extra-virgin olive oil. Season to taste and mix well. Add the chopped parsley and mix to combine.

3. Oil a 1.4 litre ovenproof bowl. Fill it with the ricotta mixture and cover the top with foil.

4. Bake the mixture in the pre-heated oven for 25 minutes until it sets.

Remove the bowl from the oven and let it cool slightly. Remove the foil, run a palette knife around the inside edge of the bowl, then turn the cooked ricotta out onto a serving plate.

5. Serve this topped

with tomato sauce and fried aubergine cubes.

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T&F COMFORT FOOD

This rich chocolate brownie served with warm chocolate sauce was one of the first desserts I made at Giuseppi’s in Mellieha.

That was about 34 years ago and it’s still a firm favourite.

Serves 6 Preparation and cooking time: 60 minutes Recommended wine: Pedro Ximenez Sherry YOU WILL NEED

200g dark chocolate (high cocoa content, please) 125g unsalted butter 200g sugar 2 eggs, lightly beaten 125g plain flour, sifted 1 teaspoon vanilla extract 60g roasted and peeled hazelnuts FOR THE CHOCOLATE SAUCE

150g dark chocolate 100g white chocolate 50g unsalted butter 1 tablespoon warm honey 1 tot of brandy 250ml fresh cream

1. To make the sauce, melt the dark

and white chocolate with the butter over a bain marie. Mix in the warm honey and brandy. Finally, stir in the cream and keep stirring till the sauce turns velvety and smooth.

2. Heat the oven to 180°C. 3. To make the brownie, melt the butter and chocolate together over a bain marie.

Remove the bowl from the heat then add the sugar to the mixture. Stir it in well.

4. Add the beaten eggs and combine thoroughly. Don’t worry if the mixture seizes up. That’s normal.

Fold in the flour and vanilla and, finally, stir in the chopped nuts.

5. Transfer the mixture to a 20cm

square cake tin lined with baking paper.

Bake for 35 minutes in a preheated oven. Let the pan cool slightly, then cut the brownie into squares.

6. Serve these warm with

the chocolate sauce.

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COMFORT FOOD T&F

DEATH BY CHOCOLATE

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T&F WINE

BOTTLED POETRY

There’s a world of wine waiting to be explored but how do you find great wine without breaking the bank? Article by Andrew Azzopardi

F

or the past month, I’ve opened a bottle of wine pretty much every day. As much as I’d have loved to be able to spend top dollar for each bottle I open, my pockets just aren’t deep enough. Considering costs doesn’t mean compromising on quality and it’s always rewarding to discover a good bottle of wine for a relative pittance. In Malta, we’re also blessed with such a huge variety of imported wines that it beggars belief. Buying great wine is exciting and gratifying, and there are certain criteria which could help you find that special bottle without spending too much.

My first rule of thumb is not to spend too little. That sounds contradictory, but bear with me. The cost per bottle for the actual glass bottle, cork closure, freight and excise duty is already close to the €2 mark. If you add the VAT and the mark-up of the retail outlet, out of a purchase price of €5 you’re left with about a euro’s worth wine—and that’s if you’re lucky. But if you were to double your spend to €10, the return value you’d get for the actual wine is six times higher. My recommended minimum spend for good value wine is €10 a bottle. Anything less and the likelihood of getting some decent wine is pretty grim. Between €10 and €15 hits the sweet spot for finding that great bargain wine you could easily show off to your friends.

With a threshold price in mind, we might still be left wandering up and down the aisles of our favourite supermarkets, retail outlets or dedicated wine shops, wondering what to choose.

That brings me to the second, but probably most important, rule in finding that bargain wine: avoid all the popular regions. While I do love a Grand Cru Bordeaux, it would be the last section on my list when looking for a bargain. Tuscany, Bordeaux, Burgundy and Piemonte produce some of the most beautiful wines I’ve tasted, but I’d reserve those options for a time of celebration or for a special treat. Unfortunately, the price of land and branding expenses in most of these sought-after areas pushes the price

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so high that at €10 you’d be paying for characterless table wine.

When I’m looking for red wine from Europe, Portuguese wines from Dão or Duoro Valley have never failed me so far. This is still an up and coming wine-producing area with so much potential but it’s burdened by the reputation for only producing fortified Port wine. They have over 250 indigenous grapes, many of which are fantastic, but for ease of choice, Touriga Nacional and Mencía are often of superb quality. A bottle labelled as DOC (DOP or Denominação de Origem Controlada) is additional assurance that the wine comes from a strictly defined geographical area with recommended and permitted grapes and maximum vine yields, ensuring quality.

Neighbouring Spain is also high on my go-to value wine list. Spain is one of those countries where wines have been undervalued despite the huge amount of investment in wine making processes since Spain joined the European Union. With the introduction of new quality criteria, sommeliers are expecting prices to start rising quickly. In the meantime, I’ll be buying as many Spanish wines as I can. I recently bought a gorgeous €25 Tempranillo from Ribera del Duero which was valued at €80 during a blind tasting, and that was only because it was obviously Spanish. At a mere €15 a bottle, one can easily find a soft, oak-aged Crianza from Ribera del Duero, Toro, Castillo Y Leon or Castilla-la Mancha good enough to show off to your friends. On the other hand, Reservas and Gran Reservas, which require longer aging in oak and therefore higher production costs may be more elusive at this price point, but it is well worth buying beer for a few consecutives days and then spending your savings on a Reserva.

If I’m looking for bargain white wines, Albariño from Rias Baixas Spain, or called Alvarinho in Portugal, are great easy drinkers with refreshing acidity and perfect with Mediterranean fish. If you’re into oaked Chardonnay such as Montrachets, then

WINE T&F

Macabeo or Viura from Rioja or Priorat in Spain offer lovely complex alternatives with great potential for aging.

Another underrated wine is the Hungarian dry Tokaji made from the Furmint grape. Since the collapse of communism in 1989, Hungary has been investing in making some top-quality dry wines, but like Portugal, Hungary is stuck with the reputation of producing the intensely sweet botrytised Tokaji. Though spectacular in its own right, it has overshadowed the dry version for too long. Super premium Spanish winery Vega Sicilia who produce wines often fetching prices of over €400 a bottle, realised the potential of dry Tokaji and are now producing some of the most amazing, rich and fine dry Tokaji with lovely aromas and opulent character.

New World wine producing areas are synonymous with value.

The aromatic, floral yet zesty Argentinian Torrontés is incredibly easy to pair with most Mediterranean foods. Often linear, refreshing and always dry, these wines offer personality and so much more. You may easily find yourself opting for this grape variety over your usual Pinot Grigio or New Zealand Sauvignon Blanc next time you’re out for dinner. I tend to prefer the Torrontés wines from La Cafayate or La Rioja (not to be confused with Rioja in Spain) which tend to be more refreshing and playful than others.

Considered to be some of the best producing new-world countries, Chile and South Africa deliver a variety of good quality wines at several of the lower price points. Unfortunately, there’ve been quite a few uninteresting wines so I usually look out for the better producers from these areas. Keep an eye out for Sauvignon Blanc from Aconcagua and Syrah or Carménère from Colchagua when searching the Chilean aisle, and Stellenbosch and Swartland in South Africa, which are producing some fine Chenin Blanc, Syrah, Cabernet Sauvignons and Chardonnays. Mobile phone apps such as Vivino and Delectable offer some great insight and are often quite accurate with their ratings.

I have intentionally left the two wineproducing heavy-weights of France and Italy to the end, because there are undiscovered magical areas whose wines sell at a fraction of the cost of wines from the well-known regions a few kilometres away. Take Côtes de Bourg, situated just across the Gironde river from Margaux. It is a picturesque looking area which is eagerly trying to change its reputation for heavy, powerful wines for more approachable wines with character and elegance. Just like the northern Côtes de Blaye, the prices of their wines have not caught up with the quality. I’m quite sure that these areas will be getting more recognition sometime soon, and prices may start increasing to levels close to those of their popular neighbours.

Another spectacular underrated area is Beaujolais. Admittedly, I too often overlook this area. The usually insipid, bubble-gum tasting wine juice churned out by the case at Christmastime is definitely the reason I tend to ignore such value wine. It’s a pity, because when made well, and especially from the Cru Villages areas of Morgon, Moulin a Vent, Juliénas and Fleuris (among others) wine from the Gamay grape is beautifully perfumed and elegant, and at less than quarter of the price of an entry level Burgundy Pinot Noir, this is the jackpot of value.

In Italy, my go-to area for bargain wine hunting would be Puglia. Relatively unknown grapes such as the Nero di Troia, Negroamaro, the powerful Salice Salentino and the more popular

Primitivo di Manduria offer such quality and charm. Sicily has also been producing some exceptional quality wines, and though wines have started increasing in price, especially from the Etna area, relatively unknown grape varieties such as Nerello Mascalese can give you much bang for your buck and are a great change from the more popular Nero d’Avola.

If you’re a huge fan of sparkling wines and want something similar to Champagne unlike the commonly used “Tank-method” Prosecco, go straight to the Cava aisle. The sparkling wine is so similar to champagne that many a sommelier doesn’t immediately tell them apart. Their flavours are elegant, toasty, buttered-brioche with an elegant and mouth-filling finesse. The best part is that you’d be hard pressed to find one for more than €25 a bottle.

If you’re adamant on buying French bubbles, try a Crémant de Limoux or better still a Blanquette de Limoux for a refined sparkling wine that gives Champagne a good round for its money. But if you’re feeling rather adventurous or you’re out to impress your friends with a great sparkling wine that too many seem to overlook, ask your local wine shop for South African, traditional-method “Cap Classique” which was established in 1992.

With exciting biscuit and cream flavours with an often-fine mousse, you could find some fantastic versions for just €20 a pop and your guests would think you’ve just served them top quality, super premium Champagne. (I know, because I’ve done it.)

Of course, buying value wine can still be a bit of a hit and miss.

There will be times when you will get it wrong and times when you will hit the jackpot and make up for all the past errors. Take note of what you are buying and whether you’ve enjoyed it. Note the grape varieties, county, region and producer. Often, searching for other wines from the same producer results in similar quality.

Once you have tasted enough wines to know what you like and what you don’t, it is time to befriend a good and knowledgeable wine merchant to consult. Who better to guide you on finding the best bottle of wine based on your palate and budget, than the wine expert who’s already tasted them? n

My recommended minimum spend for good value wine is €10 a bottle. Anything less and the likelihood of getting some decent wine is pretty grim.

Andrew Azzopardi is a wine specialist certified by the Wine and Spirit Education Trust

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T&F PIZZA

OVERNIGHT SOURDOUGH PIZZA Cooking and photography: Claire Borg

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PIZZA T&F

I have tried letting the dough prove at room temperature only, and also a longer cold prove. I much prefer the result of a cold, slow prove. As with all sourdough recipes, patience is key. Proving the pizza dough in the fridge enhances its flavour while slowing down its fermentation. Letting the pizzas prove at room temperature for a couple of hours before baking them helps for the final rise and gives the dough a chewy crust — not too bread-like and not too crisp.

This makes 3 big or 4 medium pizzas - enough for 4 YOU WILL NEED

TOPPING

200g active starter 3g instant yeast 300ml water 50ml olive oil 450g flour

slow-cooked tomato sauce good quality mozzarella black olives fresh basil leaves

1. Mix all the ingredients

5. Let the dough rest for a

together in a bowl. Cover it and let it rest for an hour.

Transfer the mixture to your mixing bowl, and using a hook attachment, work the dough for 7 minutes.

few minutes and stretch it to form a good size disc.

Top each one with pizza ingredients. I like to use home-made, slow-cooked tomato sauce, a little bit of good quality mozzarella, basil leaves and black olives.

2. Remove the bowl from the mixer, cover it with cling film and let the dough rest for 5 to 8 hours at room temperature.

How long you leave it depends on how warm your kitchen is. The dough should rise and be light and bubbly.

3. Transfer the dough to a lightly floured worktop and divide it into 4 pieces.

Sprinkle the worktop and the dough with semolina and use your fingers to open each piece into a disc.

4. Sprinkle individual baking trays generously with semolina and place a piece of dough in each one. I used round baking trays which are about an inch deep, so I have enough room to wrap each tray individually without touching the topping.

6. Cover each pizza with cling

film and place the trays in the fridge to prove overnight.

If you’re making the pizzas for lunch, take the trays out of the fridge at10am and let them rest at room temperature for a couple of hours before baking.

7. Now, remove the cling film, drizzle the pizzas with olive oil and bake them in a pre-heated oven set to 210°C. Bake the pizzas until the base is nicely golden, This will take about 10 minutes.

8. Remove the pizzas

from the oven, top them with fresh basil leaves, and serve immediately.

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T&F SNACK

QUICK QUESADILLAS Cooking and photography: Megan Mallia

These are very quick to make with store cupboard ingredients.

The ones below are what I had at hand. You can adjust the list to use whatever you’ve got at home.

Cheddar has good consistency when it melts, but any tasty, easy-melt cheese will do. If you don’t like avocados, use Greek yogurt instead. I used dried chillis but fresh chilli will do just as well. And you can use lemon juice if you don’t have any lime.

Serves 4 Preparation & cooking time: 10 minutes

YOU WILL NEED

4 flour wraps • extra-virgin olive oil 2 ripe avocados • 3 bell peppers 2 spring onions, finely chopped 1 clove of garlic, finely chopped 1 can of beans • juice of 1 lime dried chilli pepper (adjust to taste) 1 block of cheddar

1. Peel and chop the avocados. Place

them in a bowl with the lime juice, chopped spring onion, garlic and chilli pepper and drizzle with olive oil. Use a hand blender to turn it into creamy paste. Set aside.

2. Deseed and slice up the bell peppers.

Rinse the beans, and grate the cheddar.

3. Spread a couple of tablespoons of the avocado paste onto one half of each wrap. Layer the grated cheese, beans and bell peppers on top of that half of the wrap, and sprinkle the filling with chilli flakes. Fold the wrap over so that you have a semi-circular ‘sandwich’.

4. Set a wide, shallow pan on low heat for half a minute or so - just enough for it to warm up a bit. There is no need to add any oil. Place the folded wrap in the pan, and let it toast until its underside is crisp and golden. Flip it over with a spatula, and let it cook until the other side is done. Repeat with the other wraps.

5. Place the toasted wraps onto plates, and

them cut into triangles. Squeeze some lime juice over the top, and serve with any leftover avocado paste on the side.

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92

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T&F SWEETS

T H E PLEASU R E

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SWEETS T&F

OF SI M PLICI TY

Sweets are the embodiment of pleasure.

These are simple to make with just a few ingredients, which makes them doubly irresistible.

Food and photography: Amy Mallia, Megan Mallia, Corinne Vella

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T&F SWEETS

Tarte Tatin T

arte Tatin was created by the sisters Stéphanie and Caroline Tatin in the little town of Lamotte-Beuvron in France in the late 19th century. By the time the sisters opened their Hotel Tatin in 1894, their unusual, upside-down apple tart already had a popular following. The ingredients were simple, but the method of making the pie was onerous. The first recorded recipe, in the hand-written notes of a close friend and neighbor, Marie Souchon, begins with the instructions to “use a copper dish, without which one cannot make this delicious tarte. You will also need a coal-fired stove well stocked with embers. Rest your copper dish on top, and place embers over the lid of the dish since you will need equal heat from above and below to be successful.” The method of making tarte tatin has evolved to suit contemporary practicalities, but the simplicity of the recipe’s ingredients remains: apple, sugar and butter on a sugar-free, butter pastry base. To make a contemporary version of tarte tatin, you will need a pan that can go from the stove top to the oven. Alternatively, prepare the butter caramel in a small pan and then pour it into a large, low pie dish in step 4.

Serves 6-8 • Preparation and baking: 75 minutes YOU WILL NEED

6 large apples, peeled, cored and sliced ½ lemon 90g butter, unsalted, cut into small pieces 210g castor sugar 1 sheet puff pastry made with butter

1. Spread the apple slices on a plate and squeeze the lemon juice

over them evenly. This is to stop them discolouring.

2. Preheat the oven to 190°C. Meanwhile, put the sugar into the pan and

warm it over a medium heat, stirring it occasionally, until it melts. Cook the sugar until it starts to bubble and turn a light golden colour.

3. Remove the pan from the heat and whisk in the butter a piece at a time.

4. The bottom of the oven-proof pan should be coated evenly in buttered caramel. Starting in the middle and working outwards in a spiral, cover the caramel layer with overlapping slices of apple.

5. Put the pan in the oven and let the apples cook for about 15 minutes.

6. Remove the pan from the oven and cover the apple layer with the puff pastry,

pressing it down lightly and tucking it down at the edges so that the apples are completely covered. Prick the pastry with a fork to let the steam escape while it cooks.

7. Return the pan to the oven and let it bake for another 40-45 minutes until the pastry puffs up and turns golden. You’ll know it’s done when the pastry turns dark around the edges.

8. Remove the pan from the oven and let it cool for 10 minutes. Then, cover the pan with a serving plate and invert it so that the tarte tatin is apple-side up. Serve warm.

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T&F SWEETS

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SWEETS T&F

Carrot and walnut loaf Halfway between cake and bread, this can be enjoyed alone, topped with thick yogurt and drizzled with honey, or lightly toasted and spread with butter.

Makes 1 loaf Preparation and baking: 75 minutes YOU WILL NEED

1 large carrot, topped, tailed, scraped and coarsely grated 1 large handful of walnuts, chopped 2 large eggs 120ml vegetable oil 220g plain flour 1 teaspoons baking soda ž teaspoon salt 1 teaspoon ground nutmeg 110g golden caster sugar 1 teaspoon freshly squeezed lemon juice 80ml water softened butter to grease the pans (about 1 tablespoonful)

1. Preheat the oven to 180°C and lightly butter

a loaf tin (approximately 22cm x 12cm).

2. Put the flour into a mixing bowl. Stir in the

baking soda, salt, ground nutmeg and sugar.

3. In a separate bowl, beat the eggs and stir in the water,

vegetable oil, lemon juice, and grated carrot, stir in the dry ingredients, and then fold in the chopped walnuts.

4. Pour the mixture into the greased loaf tin and bake it in the preheated oven until done (about one hour). Test whether the loaf is done by pricking it with a skewer. It should come out clean.

5. Once the loaf is done, remove it from the oven and quickly run a knife around the baked loaf to loosen it from the tin. Let the loaf cool down before trying to remove it from the pan.

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T&F SWEETS

Orange chocolate cake It’s always time for cake and this one’s easier than most. It’s flour-free and can be prepared, baked – and eaten – in under an hour. Its smooth, chocolatey taste with a hint of orange can be enjoyed alone or accompanied with segments of blood orange or with fresh strawberries.

Serves 6-8 Preparation and baking: 55 minutes YOU WILL NEED

200g good dark chocolate (at least 70% chocolate solid), chopped into small pieces 3 large eggs, beaten 80g cocoa powder, unsweetened 130g butter, unsalted 160g golden caster sugar zest of 1 orange, finely grated

1. Preheat the oven to 180°C. 2. Butter the inside of a 20cm cake tin and line the bottom with baking paper. This will make the cake easy to remove from the pan and allow it to develop a light crust around the sides.

3. Mix the caster sugar and orange zest together and set

them aside. Sift the cocoa powder to remove any lumps.

4. Melt the chocolate and butter together in a heat-proof

bowl set over a pan of simmering water (bain marie).

The bottom of the bowl should not touch the water. Stir the mixture occasionally to keep it from burning.

5. When the chocolate is completely melted, whisk

in the sugar and orange zest. Then, whisking constantly, gradually add the beaten eggs until fully combined. Lastly, fold in the sifted cocoa powder.

6. Pour the mixture into the prepared cake tin and let it bake

in the preheated oven until completely done. This will take around 25 minutes. At 20 minutes, test the cake to see if it’s done by inserting a skewer. It should come out almost clean.

7. Remove the pan from the oven and run a knife round the

edge to prevent it sticking as it cools. When the cake has cooled well enough, remove it from the pan by placing a serving dish over the top and inverting it. Carefully peel away the baking paper and allow the cake to cool completely.

8. Just before serving, dust the top with cocoa powder.

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T&F SWEETS

Mallowy meringues Light and with a mallowy middle, these meringues just melt in the mouth. If you prefer them crisp all the way through, leave them in the warm oven till they dry out.

Makes 12 small meringues • Preparation and cooking: 90 minutes

YOU WILL NEED

3 egg whites 175g white caster sugar ½ teaspoon vanilla extract a few drops of white wine vinegar 1 teaspoon cornflour

1. Preheat the oven to

100°C (80°C, if your oven is fan-operated) and line a baking tray with non-stick paper.

2. Whisk the egg whites till they form soft peaks.

Add a few drops of white vinegar (about ¼ teaspoonful) and a teaspoon of cornflour and continue whisking, adding the sugar a spoonful at a time, until the mixture turns glossy.

3. Add the vanilla extract, and whisk the mixture till it forms stiff peaks.

The classic test is to invert the mixing bowl but don’t try this unless you’re sure the mixture’s firm enough to hold.

4. Use two spoons to scoop up the mixture and shape it into small, evenly-sized mounds on the lined baking tray, leaving plenty of space in between.

5. Put the baking tray

in the oven and let the meringues cook for 75 minutes without opening the oven door. Then, remove the tray from the oven and transfer the meringues to a wire rack to cool down.

6. If you prefer meringues

to be crisp all the way through, let them cook for 85 minutes. Then, turn off the oven and leave the meringues inside for another 2-3 hours to dry out while the oven cools down.

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T&F SWEETS

Lemon curd If you’re lucky enough to have a lemon tree at home, making lemon curd is a good way to use some of the crop. There’s nothing like the taste of fruit fresh from the tree. If you’re buying lemons, choose unwaxed fruit so you can use the juice and zest from the same fruit. Avoid using bottled lemon juice.

The taste of freshly squeezed juice is worth the extra effort.

Makes 2 jars • Preparation and cooking: 20 minutes YOU WILL NEED:

120ml freshly squeezed lemon juice • 1 tablespoon lemon zest, finely grated 150g very fine sugar • 2 large eggs, beaten 114g unsalted butter, cut into tiny cubes

1. Mix the butter, sugar, lemon juice and lemon zest in a heat-proof bowl. Bring a pan of water to a gentle simmer and set the bowl on top, making sure the bottom of the bowl does not touch the water.

2. Stir the mixture steadily until the sugar dissolves completely

and the mixture is well-combined and smooth.

3. Remove the bowl from the pan and gradually whisk in the beaten

egg. When all the egg is incorporated, put the bowl back on the simmering pan and stir the mixture steadily with a wooden spoon for a few minutes until it thickens. This will take about 5 minutes.

4. Turn off the heat and set the bowl aside to cool for a few minutes. Strain the curd into a clean bowl and keep it in the fridge until needed. If you won’t be using it right away, strain the mixture into a heated sterilised jar and seal it immediately. Store the jar in the refridgerator once it cools down.

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T&F SWEETS

Pannacotta with lemon curd and strawberries Sweetly simple and easy to make, pannacotta can be prepared in advance.

Use shop-bought lemon curd if you don’t have time to make your own.

Serves 4 • Preparation: 20 minutes, excluding setting time.

YOU WILL NEED

500ml fresh single cream 125ml full fat milk 30g fine sugar 1 vanilla bean 1 tablespoon gelatin granules 80ml water 4 tablespoons homemade lemon curd (see recipe on page 52) 4 large, fresh strawberries

1. Stir the gelatin granules

the water in a small bowl and set it aside for a few minutes while the gelatin softens.

2. Mix the milk, cream, and sugar together in a small pan. Use a sharp knife to split the vanilla bean and scrape the seeds out into the pan. Add the vanilla pod to the pan and gently bring the mixture to a boil.

3. Remove the pan from the heat and stir in the softened gelatin until it dissolves completely. Run the mixture through a fine sieve and set it aside to let it cool down.

4. When the mixture is thoroughly cool, divide it between 4 serving glasses and place them in the fridge to set. This will take around 3 hours.

5. Serve the pannacotta

cold, topped with a spoonful of lemon curd and a fresh strawberry.

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T&F INTERIORS

COLOUR

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INTERIORS T&F

R & LIGHT When designing your home, the earlier you consult an architect and the more time you invest in the initial stages in defining what is important to you, the more likely you are to achieve what you want.

Interior architecture and design: Forward Architects Photography: David Pisani

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T&F INTERIORS

“I

The internal staircase connecting the two levels was designed as a sculptural volume.

t’s a question of values, of what’s really important to you,” says Michael Pace, a partner at Forward Architects.

“What do you like? What is the feeling you want to evoke? If something is particularly important to you – an artwork, say, or a piece of inherited furniture that has sentimental value – it’s best for your architect to know that from the start so that it can be given the importance it deserves.”

That is the design philosophy behind the gallery-like interior designed for owners who wanted who wanted the narrative of the interior to be led by the eclectic art pieces they placed in it.

Forward architects were engaged to shape the interior architecture and design, right down to advising on soft furnishings. The residence belongs to owners who have homes in other parts of the world. They wanted to evoke the mood of a very bright, Mediterranean place—not a nostalgic look, but a bright and airy practical space.

p A curved wall wraps around the midway landing, accentuated by glowing light from the recessed overhead fitting. t The design narrative was led by the eclectic artwork and furniture the owners wanted to include.

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SHOP ONLINE

WWW.BRIDGEPOINTMALTA.COM

SCHEDULE AN INSTORE APPOINTMENT ON OUR FACEBOOK PAGE

or CALL US ON +356 2792 2222

T&F INTERIORS

I

n the 280-290 square metres of space spread over two levels, the architects laid out bedrooms with their own integrated bathrooms, a master bedroom with its own study, an open-plan living area that flows into a dining area and kitchen, and onto a large terrace on the upper level. The internal staircase connecting the two levels was developed as a sculptural volume, rather than as just a functional element. It is defined on its inner side by a partition wall with a gap between the top of the wall and the upper ceiling, allowing light to flow through. On the outer side, the wall curves gently around a midway landing which glows in the light from the halo-shaped fitting set into the ceiling. On the upper level, a waist-high glass wall is set into the floor overlooking the staircase, forming a nook planned to house a sculpture.

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In the kitchen, stone-like flooring and a marble worktop add visual texture while in keeping with the overall neutral palette. The cabinetry is bespoke.

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T&F INTERIORS

T

he bespoke shelves behind the desk and the sofa are in a mineral-based material supplied by Satariano, which is warm to the touch and has a natural, stone-like feel. Natural light floods the 2-level interior through large windows with 180-degree sea views. Most of the artificial lighting is indirect, bouncing off surfaces from concealed fittings. The exceptions are the dedicated lighting for art pieces and the pendant lamp over the dining table, a large, industrial-style fixture. This, too, is in white, eye-catching because of its sculptural shape but visually blending into its setting.

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Established in Malta since 2008, Lime Building Products is a family run company that provides products and services to the restora on sector. Also, our contrac ng company specialises in altera ons to exis ng period buildings, building extensions and penthouses and addi onal floors to tradi onal buildings.

Lime Building Products provides a Turnkey service supplying project management and various types of fine finishes to walls and floors along with, the supply of M+E, li services, and apertures etc.

Lime Building Products also supplies restora on products purposely made and manufactured in Belgium and Italy for the restora on industry using Hydraulic Lime, Hydrated Lime, Terraco a, Silica Sand, Deffun and many other products. We are currently suppliers for Unilit, Coridecor, Natural Tadelakt, Lime Pu y Paints, Decorlux, Coris l, Merkelback Beeswax and Uula Linseed Oil Coloured Paint and Repla Cavity Wall Membrane System.

Lime Building Products – T: 2142 0100, 7991 3709 | limeproducts@spikenet.net.mt, info@limeproducts.com.mt | limeproducts.com.mt

T&F INTERIORS

The all-white, brightly lit interior creates a blank canvas for colourful artwork.

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T

he simplicity is deceptive. To make the design of an entire home look so simple, much effort goes into the design process, and you need to hide the details. The ceilings are flat throughout, with no decorative details or lintels – just subtle lighting around the edges. The internal doors are in glass set into very thin metal frames that run from floor to ceiling. Walls are in white and the floor is covered in a cream-coloured, large format ceramic which has a natural stone feel.

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T&F INTERIORS

Every home we design is different to the previous one.

t The floor-toceiling glassbodied doors were supplied by Form.

T

he overall look of the interior is clean and streamlined: with the exception of the bathrooms where the dry areas are covered in vibrant wallpaper, it is a brightly-lit, neutral space that creates a blank canvas for the owners’ colourful art and furniture.

Some furniture, like the antique pieces, was already in hand. Other pieces were selected by the clients with their architects’ advice, to fit a particular space. All the pieces were drawn into the project plans at the outset and then simply moved into position.

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There’s no rigid style rule. Like the owners’ art collection, the interior is the result of a spontaneous and eclectic collection of elements which looks good together. “That’s the great thing about designing personal spaces for people,” says Michael Pace. “They are personal, functional places which reflect their owners’ personality and lifestyle. That’s why every home we design is different to the previous one.” n

T&F INTERIORS

PRIVATE SUNSET

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INTERIORS T&F

An urban refuge with an extrovert feel, filled with light and greenery enjoys views of sunrise and sunset.

DESIGN: Egue y Seta - Daniel Pérez, Felipe Araujo, Covandonga Díaz, Marta Elizagaray, Álvaro Sánchez, Mireia Lucas, Maria Escobar, Diana García y Verónica Galli.

PHOTOGRAPHY: Vicugo Foto

The designers called this Private Sunset but it could just as well have been Private Sunrise – you can watch the dawn and ending of the day from its east- and west-facing terraces. The home is designed with an extrovert feel. Spaces flow naturally into each other, inviting you to move from the open-plan kitchen through the living area into an outdoor lounge and entertainment space surrounded by greenery.

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T&F INTERIORS

T

he kitchen is built around an island, finished in reconstituted slate, which defines the invisible boundary between the food preparation and entertaining areas. The overhead lighting is indirect, housed in a corrugated sheet metal ceiling that shields a domotic sound system.

In the living room to the right of the kitchen, armchairs and a comfortable sofa face an oversized television. The central lounge is the hub of all areas of the home, visually linking the kitchen and dining room, the east and west terraces and the interior garden.

From here, through a digital interface, you can control multimedia content and lighting settings throughout the home.

In the dining room, bottles of coloured spirits shine through the black-stained metal wicker fronts, serving as a backdrop to the solid oak table set against the wall displaying a colourful Warhol reproduction. An industrial-style chandlelier hangs above the table.

The “concrete� formwork is in micro-cement.

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p Natural materials and pops of colour warm up the smooth aesthetic of the open-plan spaces. x An interior garden marks the transition between public and private spaces. q A solid oak table and curve-backed wooden chairs add warmth and texture to the dining area.

PATTERNED CONCRETE, POLISHED CONCRETE, EXPOSED AGGREGATE, DESIGNER PRECAST CONCRETE, INTERNAL AND EXTERNAL CONCRETE FURNITURE, IN SITU TERRAZZO FLOORING AND ARTIFICIAL ROCKSCAPES. Decora ve Concrete Services are celebra ng their 20th year as Malta’s leading decora ve concrete specialist with extensive projects such as Portomaso, Beef Bar, pool deck and swimming pool at Phoenicia Hotel, renova on of Bormla public areas, Ta’ Pinu Sanctuary Pavis in Gozo, Toy Story Disneyland in Paris as well as many other commercial and industrial projects along with numerous domes c works.

Decora ve Concrete Services – T: 2142 0100, 9999 7446 | decora ve@spikenet.net.mt | dcsmalta.com

T&F INTERIORS

In one of the bedrooms, a mirrored wall masks an integrated bathroom and dressing area.

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I

n the bedroom overlooking the terrace, a wall covered in steel-effect porcelain acts as a foil for tropical greenery. Behind the bed, the flooring extends up the backwall and overhead along the ceiling, flanked by mirrors reflecting the outdoor space which visually enlarge the room. A compact dressing room and integrated bathroom are tucked away behind the mirrored wall.

The bathroom tiles are in a geometric design in bluish tones which contrasts with the rose gold and cement fittings.

I

n the vanity area in the main bathroom, black and white palm-motif wallpaper is an eye-catching backdrop to the blue sink unit, black-framed mirror and contemporary pendant lamp. Light is the key element throughout the interior design: in the interior garden; in the decorative and architectural light reflected on the white marble of the floor and on the black tile; in the translucent glass that encloses the shower and the bathtub.

u In the main bedroom, the wicker-front cabinets appear to float above the floor.

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T&F INTERIORS

I

n the main bedroom, concrete panels and gold-coloured insets slash through the backwall in an oblique geometric pattern, creating an unusual backdrop. The king-size bed is bespoke, with coordinated bedside tables. Storage cabinets with metal wicker fronts and a greenery-lined top edge, appear to float on haloes of light, touching neither the ceiling nor the floor.

A ceiling-suspended egg-shaped chair in natural wicker hangs between the bed and the terrace. Lined with cushions, it is the perfect place to curl up with a drink or book. The bedroom is filled with natural light that pours in through the large glass doors separating it from the outdoor lounge area. When the doors are drawn back, the boundary between indoor and outdoor dissolves, connecting the intimate space with the outdoor lounge and entertainment area where the host and guests can enjoy an outdoor jacuzzi and TV, and a bar area, cinema and plunge pool. n

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p In the main bedroom, the industrial feel of concrete and metal is softened with natural wicker, warm wood and layers of soft furnishings. x The bedroom flows into a terrace designed for entertaining.

T&F TRENDS

p TESCOMA Grilling pan 42x28cm. A spacious frying pan with heat-resistant silicone grips excellent for grilling and serving food. With 2 thermal zones: the centre of the frying pan for intense grilling, the sides for finishing and keeping food warm. The first-class, non-stick coating protects against overcooking and the stainless steel induction bottom is suitable for all types of cooker. Dishwasher safe.

Visit www.tescomamalta.com or e-mail info@tescomamalta.com for more details.

t Michele Chiarlo Gavi DOCG Le Marne. Straw yellow with brilliant green hues, this wine has an elegant and fresh aroma, with the scents of golden apple, acacia flower, citrus and bread crust. The taste is well structured and fragrant, with a good length and a finish that is round and savoury. This is perfectly paired with carpaccio of meat and fish, sushi, spaghetti with clams, and grilled fish.

Abraham’s Supplies Co. Ltd T: +356 2156 3231 viniecapricci@ abrahams.com.mt www.viniecapricci.com

p Pascual Greek-style yoghurts are made with high quality natural ingredients and have no preservatives.

Enjoy their super creamy texture and unbeatable taste in three different flavours: Plain sweetened (Natural), Vanilla (gluten-free) and Fruits of the Forest (gluten-free). Indulge in the creamy and heavenly goodness of Pascual Creamy Delight Greek-style Yoghurt. Its rich and premium quality taste perfectly complements your favourite cereals, nuts, and fruits. You can find Pascual Greek-style yoghurts at supermarkets or convenience stores. Follow Pascual on Facebook to find out more : www.facebook.com/PascualMalta

p Meridiana Wine Estate is spread over 19 hectares and is situated in Ta’ Qali. Most of the 140,000 bottles of D.O.K. wines produced annually are sold in Malta. Meridiana’s wine selection includes the Isis Chardonnay, Astarte Vermentino, Melqart Cabernet Sauvignon/Merlot, Bel Syrah, Nexus Merlot, Celsius Cabernet Sauvignon Reserve and the Baltis Moscato Passito.

The more casual Fenici range is made of a White, a Rose and a Red, three lovely easy to drink wines which, apart from Meridiana’s renowned quality, also offer great value for money. For home deliveries, order online on www.srausi.com #staysafe

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p Ha’penny Rhubarb Gin. Voted as the ‘World’s Best Flavoured Gin’ in 2019 & named after the iconic Ha’penny Bridge, Ha’penny Rhubarb is a refreshing, distinctively pink, small batch pot distilled gin featuring the finest rhubarb and 13 expertly selected botanicals. On the palate: Initially fresh rhubarb, rounding to a pleasant classic resinous juniper forward Gin with notes of citrus, followed by hints of botanical spice, ending with a lingering crisp and fresh rhubarb finish.

Best enjoyed on the rocks or with premium tonic water and a wedge of orange. Trade enquiries: info@viviancorp.com or 2258 8600

DESIGN T&F

t Brighten up your planters and landscaping at a fraction of the price with the LED SPIKE by SLV, currently offered at two for the price of one. This luminaire is available in three colour variants: anthracite, rust and green. It comes equipped with a warm-white, 6 Watt LED and has an IP55 rating ideal for outdoor use. Find them in stock at ESS Ltd, Triq San Gwakkin, Imriehel.

p Bridgepoint offers a wide range of in-stock kitchen taps and stainless steel kitchen sinks. The brand currently stocks over 40 different kitchen tap models varying from standard, pull out, catering and dual function taps delivering also pure, filtered drinking water. These ranges come in different finishes such as electroplated black and PVD Satin Gold. Bridgepoint also stocks a range of handmade and pressed sinks. The full range can be viewed at Bridgepoint, Old Railway Track, Santa Venera or can also be purchased online on bridgepointmalta.com

p Customise your Versatile Cement Patterned Tiles have been used in the Mediterranean since the early 1900s and throughout the years, these tiles have been used to adorn palaces, houses, and commercial outlets. With their Versatile range, Halmann Vella’s expert artisans skillfully handcraft these little charms one by one, giving them individuality and prestige. The tiles are available in antique, classic and contemporary styles and are produced in a vast selection of colours. Customise your ideal design and colour combination with Versatile by Halmann Vella. Their expert craftsmen will take care of bringing them to life. Try Halmann Vella’s Versatile simulator www.versatile.com.mt

t The industrial Hoxton Cabinet by Rivièra Maison has a warm feel thanks to the combination of recycled ash wood and metal.

It also looks goodwhen you half open the sliding doors. At Joinwell, we love adding a touch of velvet to an industrial look. Deep and warm tones such as dark blue or deep green give a rich look to this modern interior.

Poltrona Frau introduces Fidelio multimedia cabinet. A versatile and generous accessory, ideal for housing the TV and stereo in the living room, revisits the aesthetics of the collection: clean lines, warm and natural materials like saddle leather and wood, fine finishes, perfectly calibrated and extremely light volumes. Exclusively from Satariano, Valley Road, B’Kara. Tel 2149 2149

Porcelanosa renews the stone-inspired ceramic classic with Durango. Durango is the new ceramic collection from Porcelanosa with natural stone leading the way, creating unique and exclusive spaces in the process. Durango floor tiles are available in two tones, Silver and Topo, and available in two sizes, 100cm x 100cm and 59.6cm x 59.6cm. Exclusively from Satariano, Valley Road, B’Kara. Tel 2149 2149

u Ceramic table lamps. Just in, a wonderous collection of ceramic table lamps available in different styles, sizes and colours which are ideal as a bedside lamp, to brighten up a hall or for some subdued light in a living room. They also make an ideal gift. Special discounts of up to 40% apply until the end of May. Find them in stock at ESS Ltd, Triq San Gwakkin, Imriehel.

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T&F IN SEASON

JARS OF SUNSHINE

S

eville oranges, known as larinġ talbakkaljaw in Maltese, are quite commonly grown, yet tend to go to waste, since they are far too bitter to be eaten. Marmalade is a wonderful way of enjoying bitter oranges for months to come. The yield is 6-8 average-sized jars, so you’ll have enough to share, too.

Recipe: Amanda Mallia Photography: Megan Mallia

Makes 6-8 average-sized jars Preparation: 20 minutes Cooking: 150 minutes YOU WILL NEED

6 Seville oranges (larinġ tal-bakkaljaw) 1 large unwaxed lemon or 2 small ones a small knob of butter, to grease the inside bottom of the pot 2.5 litres water • 2kg preserving sugar

1. Grease the inside bottom of a large, heavy-based pot with a little bit of butter to prevent the marmalade sticking.

6. Put three saucers into the freezer.

These will be used later on to test your marmalade for “readiness”.

2. Wash the oranges and lemons

7. Heat the pot until the liquid begins

well, then halve them and juice them, retaining the pips and any resulting pulp, and also retaining the orange skins. The lemon skins may be discarded or “saved” for use in another recipe.

to simmer. Lower the flame, and let the pot simmer uncovered for around two hours, stirring occasionally, until one of the orange shreds splits easily into two when pressed between your fingers.

3. Put the juice into the pot

8. Remove the muslin bag from the pot, and leave it to cool on a plate.

with the water. You will add the sugar at a later stage.

4. Cut each orange and lemon into

four pieces, then roughly shred each piece into little strips – as chunky or thin as you prefer. Don’t remove any excess pith. It is high in pectin and will help the marmalade to set.

5. Put the reserved pips and pulp onto a square piece of muslin, then make a loose bag by putting the corners together and securing the bag with a piece of string. Leave the ends of the string long enough (but not too long) to tie the bag to the pot handle and put lower the bag into the pot.

9. Meanwhile, pour the sugar into the pot and stir the mixture occasionally over a low flame until the sugar dissolves. To see whether the sugar has dissolved, scoop up some of the liquid with a wooden spoon. If sugar crystals are still visible, wait a little longer.

Squeeze the muslin bag with your hands over a saucer to extract as much pectin as possible. It helps if you put the bag into a fine sieve and press it with the back of a spoon.

Put the extracted pectin into the pot, whisk it into the rest of the ingredients with a balloon whisk, and turn the heat up to the highest possible setting.

Look out for the next issue of

out with The Malta Independent on Sunday in early June.

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10. As soon as the marmalade mixture starts to boil, set a timer for 15 minutes. Meanwhile, light your oven and set it to gas mark 3. When the 15 minutes are up, remove the pot from the heat.

11. Put a teaspoonful of the mixture onto one of the chilled plates, and return it to the freezer for around two minutes. Remove the plate from the freezer, and push the marmalade gently with your finger. If the mixture is still runny or leaves liquid behind, return the pot to the heat, boil for a further 5 minutes. Repeat the testing process until the marmalade is done, removing the pot from the heat each time.

12. When the marmalade is ready,

leave it to settle for around 15 minutes while you prepare the storage jars.

13. Wait for 10 minutes, then put your

freshly-washed jars and lids into the preheated oven for 5 minutes.

14. Carefully remove the jars from the oven,

fill them up with the marmalade and close the lids immediately. They may feel a bit loose at first, but will tighten as the jars cool down.

15. Once completely cool, store the unopened jars in a cool, dark place.

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

Surfacing the most beautiful spaces

Private Residence BORA WHITE & RAINFOREST BROWN MARBLE

HALMANN VELLA LTD, The Factory, Mosta Road, Lija. LJA 9016. Malta

www.halmannvella.com T: (+356) 21 433 636

E: info@halmannvella.com