ISSUE 111 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY
AUGUST 2018
COOL DESIGN Chilled Cocktails
Fresh Inspiration
Al Fresco Dining Heavenly Helsinki
Valley Road, Birkirkara
2149 2149
satariano.com
ISSUE 111 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY
Editorial T
housands of people walk through Valletta’s main gate and past the buildings just beyond, but how many of us really look at them as we hurry by? Only a few years back they were a barren car park and informal marketplace, then they became an argument of what better use could be made of the space, and now it feels as though everything has always been as it is now. We see them every day, but mostly as part of the scenery which we barely think about except to know that it’s there. In our regular Valletta feature, we take a closer look at what’s colloquially known as the Renzo Piano project. Piano’s work, known for its characteristic sense of lightness, is the subject of a new retrospective exhibition opening in London next month. You'll find the details at Credit: Amy Mallia the back of this magazine, after you read through our feature on Valletta's own Renzo Piano project. On the food front, Michael Diacono and Ryan Vella go fishy, bringing you a taste of the sea, Claire Borg bakes up sweet treats dressed with the tartness of white currants, and Michael Camilleri and Stephen La Rosa take it outdoors with a summer barbecue that’s as good as it looks. When temperatures sizzle, it’s time for cooler climes. Our travel feature takes you to the crisp, bright air and light of Helsinki. If you can’t make it there, do the next best thing. Mix one of the cool cocktails you’ll find in these pages, and chill with your copy of Taste&Flair. The next issue of Taste&Flair will be out on 2nd September 2018
AUGUST 2018
COOL DESIGN Chilled Cocktails
Fresh Inspiration
Al Fresco Dining Heavenly Helsinki
is published by Proximus Publishing Dar Rihana, Bidnija MST 5015 - Malta
All communication about Taste&Flair magazine should currently be directed to Corinne Vella at corinne.vella@gmail.com PUBLISHER
Estate of Daphne Caruana Galizia, Dar Rihana, Bidnija MST50115 – Malta EDITORIAL BOARD
Paul Caruana Galizia Andrew Caruana Galizia Matthew Caruana Galizia EXECUTIVE EDITOR
Corinne Vella
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
The garden at Villa Frere provides the backdrop for our feature on succulents - text and photos by Amy Mallia (page62)
“I will always be here for you.”
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ISSUE 111 AUGUST 2018
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 is retained by Standard Publications Ltd.
Claire Borg’s Fig and White Currant Cheesecake See feature starting on page 15. Photo by Claire Borg
T&F EDITORIAL
Mill Street, Qormi | 2546 3000 | elektra.com.mt | info@elektra.com.mt
T&F CONTENTS
15
28
CONTENTS Food & Drink
15 28 43 46 58 8
Currant Craze Claire Borg’s white currant desserts and bakes
A Taste of the Sea Michael Diacono and Ryan Vella cook fish you haven’t tried before
Tropical Flair Hardy Hibiscus evokes its origins in equatorial Asia
Al Fresco Michael Camilleri and Stephen La Rosa's barbecue with a difference
Heavenly Helsinki Claire Borg revisits a favourite city
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58
Design
Signature Style Rodney Pisani’s and Daniele Russo’s cool new cocktails
70 93 101 128
At home in Tuscany Carolyn Burdet on Nicky Dobree’s redesign of a house on the Reschio estate
Casa del Pico Visit a family home on a granite hillside
Valletta City Gate project revisited
Exhibition Renzo Piano: The Art of Making Buildings
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CONTENTS T&F
46 70 80
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9
T&F SALAD
SERVES
4
watermelon, peeled, deseeded and cubed 1kg fresh king prawns, peeled but with head and tail still on 2 avocados 1 handful baby spinach and radicchio leaves a few radicchio leaves 1 handful cherry tomatoes lemon zest lemon juice fresh mint cider vinegar Dijon mustard Maltese honey extra virgin olive oil salt and pepper
Prawn and watermelon salad
1. Halve the avocados down their length, peel them and
remove the stone. Slice the flesh down the length. 2. Put the slices in a bowl and drizzle them with lemon juice to
prevent discolouration. Season them with salt and pepper. 3. Place the peeled prawns in a bowl and squeeze lemon juice
all over them. Then add chopped mint leaves, salt and pepper, and mix. Let them stand for a few minutes and then stir-fry them until just done. Let them cool, removing them from the hot pan to stop them cooking further. 4. In a large bowl, mix together the salad leaves,
avocado slices, some well-formed mint leaves and cherry tomatoes. Drizzle with olive oil, season with salt and pepper, and mix. Make a dressing by mixing 4 tablespoons of olive oil, 2 tablespoons of cider vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of Maltese honey and salt and pepper. Put them all in a jar, screw the lid on tightly, and shake well to amalgamate. 5. Put the prawns on the salad leaves,
add the cubed watermelon and pour on some dressing. Serve immediately.
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T&F PROMOTION
Air Malta introduces new inflight catering service
M
alta is experiencing an influx of tourists who treasure the beaming sun, golden sands, and crystal blue waters, while residents look for seasonal breaks and adventures to new or familiar destinations. Since Air Malta’s inaugural flight in 1974, the national airline has made connecting Malta to the rest of the world easy. Air Malta has now decided to accommodate the increasing number of passengers with comfortable, quality flights. As of 12th July 2018, the airline now offers a brand new and revamped inflight catering service as part of its strategy to enhance customer experience and offer more competitive fares, following the introduction of the Go-Light product last year. The airline’s catering service offers a selection of over 70 quality food and drink items for purchase on most flights. The food items were selected from reputable brands to provide only the best quality products, and the menu has been specially prepared by one of Malta’s most respected chefs. The airline aims to suit the palates of passengers from various countries. Taste the flavours of the Mediterranean, indulge in exotic tastes and experience the aromas of the east. Fresh and hot items will be available for longer flights and passengers can either pay in cash or by credit card, while the service will remain complimentary for business class passengers. The menu is built on extensive research and consumer testing by international experts, caters for everyone’s tastes, and will be updated seasonally based on customer opinion. Air Malta is focusing on improving the airline’s service by taking on the feedback received by passengers and providing quality snacks with a variety of choice. The national airline is taking off with exclusivity, a fresh approach and brand new flavours. The question is, where will you fly to? n
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The food items were selected from reputable brands to provide only the best quality products, and the menu has been specially prepared by one of Malta’s most respected chefs.
3+1 FREE!*
DEL IC IOUS ORGAN IC SPARKL IN G DRINKS made from 100% natura l i ngredients
Good Earth Distributors Ltd
| Tel: 2143 1309 | E: info@goodearth.com.mt | W: goodearth.com.mt
* Offer only valid on specially marked packs at participating retailers. Whilst stocks last.
Phoenix An exquisite al fresco dining experience
The Phoenix Restaurant is internationally known for its elegant charm and high standards. Our carefully crafted menu uses only the finest ingredients thus putting the joy of food at the centre of your dining experience. Bask out on
the Terrace with its sweeping garden views all the way to Marsamxett Harbour. Enjoy a delicious lunch with a breeze and a range of refreshments to accompany your meal. The Phoenix Terrace eagerly awaits your visit.
Lunch above it all, book now. The Mall Floriana – FRN1478, Malta Tel: (+356) 21 225 241 info@phoeniciamalta.com www.phoeniciamalta.com
BAKING T&F
CURRANT
CRAZE
White currants make a beautiful garnish, as the translucence of each berry makes any dish a little prettier. Food and photography by Claire Borg White currants are an albino version of the more familiar red currants. Their colour can vary from white to pale yellow or even pale pink. They grow easily during the summer throughout Europe. Like red currants, they are quite tart in taste, a good contrast when baking and decorating sweets. They can also be made into jam.
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T&F BAKING
Czech Yeast Cake with White Currants YOU WILL NEED:
250ml warm milk 8g yeast 100g sugar 250g flour 50g butter 2 egg yolks a few drops of vanilla essence zest from 1 lemon 500g white currants FOR THE CRUMBLE
100g flour 50g sugar 50g butter zest of 1 lemon
1. First make the crumble. Mix
the lemon zest, sugar and flour and rub in the butter. Set aside. 2. Dissolve the yeast and 1 tablespoon
of sugar in the warm milk, then sprinkle with half of the flour and mix well. Cover and leave to ‘froth’ for about 15 minutes. 3. Mix all the remaining sugar, the
flour, egg yolks, vanilla and lemon zest together and pour in the frothy milk. Mix well with a wooden spoon. The mixture should be the consistency of a thick batter. 4. Add the melted butter and stir in.
Beat with a wooden spoon for a few minutes. Cover the bowl with cling film and leave it to rest in a warm area of your kitchen for about an hour. 5. Line a baking tray with baking
paper, pour in the mix and spread it evenly. The mixture’s consistency should be quite thin. 6. Scatter the berries on top.
Sprinkle with crumble, and leave the cake to rest for about 2030 minutes before baking. 7. Bake in a preheated oven set on
180C for about 45 to 50 minutes.
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BAKING T&F
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T&F BAKING
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BAKING T&F
Chocolate Bundt
YOU WILL NEED:
150g plain flour 100g cocoa powder 2 ½ teaspoons baking powder 250g brown sugar 3 eggs 150g melted butter 150ml milk 2 tablespoons white wine vinegar 1 shot espresso 70ml boiling water TOPPING AND DECORATION
100g chocolate 50g butter 100g white currants, or any other berry you prefer
1. Pour the vinegar over the milk and
stand it on the side without stirring. 2. Sift the flour, cocoa and baking powder into a large bowl. Mix in the sugar and set aside. 3. Mix the eggs, melted butter, curdled milk, and espresso together. Pour into the flour mix and fold in. 4. When the mix is smooth, add the
boiling water and fold in. The batter will become glossier and smoother. 5. Pour the mixture into a bundt
tin, or regular cake tin, which has been buttered and sprinkled with cocoa powder and bake for 35/40 minutes in a preheated oven set on 175C (use a lower temperature if your oven is fan operated). 6. Remove the cake from the oven and
let it cool slightly before turning it out onto a wire rack to cool completely. 7. Once the cake has cooled down, melt 100g of chocolate with 50g of butter and drizzle it over the top. Garnish the cake with white currants or berries.
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T&F BAKING
Spicy White Currant Tea Bread YOU WILL NEED:
175g plain flour 175g sugar 1 teaspoon cinnamon Âź teaspoon ground cardamon a spinkle of ground nutmeg 2 teaspoons baking powder 2 eggs 100ml vegetable oil 150ml milk a few drops of vanilla essence FOR THE GLAZE AND GARNISH
150g icing sugar 4 tablespoons milk 100g white currants
1. Beat the eggs, oil, milk
and vanilla until combined well and set aside. 2. Sift the flour, spices and
baking powder into a large bowl. Add the sugar, mix it in, then add the wet mix and fold in until smooth. 3. Add the white
currants and fold in. 4. Pour the mixture into a
lined loaf tin and bake for around 30/35 minutes in a preheated oven set on 175C (bake at a lower temperature if your oven is fan operated). 5. Let the loaf cool slightly
and then turn it out onto a wire rack to cool completely. 6. Once cooled, make a
glaze by mixing 150g sifted icing sugar and 4 tablespoons of milk, and drizzle over the cake. 7. Garnish with
white currants.
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BAKING T&F
Lemon and Ricotta Tarts
MAKES
4
YOU WILL NEED:
1 sheet short crust pastry (enough to line 4 tart tins) 250g ricotta 1 teaspoon lemon zest, grated ½ teaspoon cinnamon 6 tablespoons sugar • 1 egg
1. Beat together the ricotta, lemon,
cinnamon, sugar and egg until smooth. 2. Line the tart tins with pastry, then fill
with the ricotta mix. Bake for around 20 /25 minutes in a preheated oven set on 175C (use a lower temperature in a fan operated oven). 3. Check that the base of the tart is nice and cooked
before taking it out of the oven. Once done, cool the tarts for a few minutes in their tin, then pop them out and leave them to cool on a rack. 4. To serve, garnish the tarts with
white currants rolled in sugar.
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T&F BAKING
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BAKING T&F
Fig and White Currant Cheesecake
YOU WILL NEED:
400g cream cheese 200ml vanilla yoghurt 300ml double cream 4 tablespoons gelatin granules 6 tablespoons icing sugar 250g crushed digestive biscuits 125g salted butter, melted 8” springform cake tin
1. Mix the melted butter
and digestive biscuits until combined well. Transfer to the springform tin, pat down, press and level to form the base of the cheesecake. Place in fridge until needed (at least 20 minutes). 2. In about 50ml of water,
sprinkle the gelatin and leave it to soak. Set aside. 3. Beat the cream cheese,
sifted sugar and yoghurt together until smooth. 4. Place the gelatin/water
bowl on a pot of water (bainmarie) and gently bring to a simmer, stirring the gelatin until it dissolves properly. Remove it from the heat and leave it to cool slightly. 5. While mixing the cream
cheese mix, slowly add the slightly cooled gelatin. 6. Beat the cream until it
forms stiff peaks, then fold it in gently into the cream cheese mix. Pour the cheesecake mix onto the digestive biscuit base, tap down to level evenly and place in the fridge to set for at least 2 hours. 7. When ready to serve,
take the cheesecake out of the springform tin and decorate it with sliced figs and white currants.
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T&F BAKING
Lemon Verbena Cupcakes MAKES
12
YOU WILL NEED:
200g self raising flour 200g sugar 6 lemon verbena leaves, chopped 1 teaspoon lemon zest, grated 2 eggs 120g melted butter 150g plain yoghurt
1. Mix the melted butter, eggs,
lemon zest, yoghurt and chopped verbena leaves. Blend till smooth, to make sure the verbena leaves become very, very fine. Set aside. 2. Sift the flour, add the sugar
and mix. Pour the wet mix into the dry mix and fold in. 3. Divide the cake batter among 12
cupcake cases. Use a cupcake tin if using regular cupcake cases. If using ones like those pictured, a baking tray is enough. 4. Bake for 20 minutes in a preheated
oven set on 175C (set your oven at a lower temperature if it is fan operated). 5. To serve, top each cupcake with a
dollop of whipped cream, and garnish with white currants and mint leaves.
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T&F SEAFOOD
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SEAFOOD T&F
A Taste of the Sea Fish is the ultimate convenience food. Fresh and plentiful, it needs minimal preparation and cooking time. Michael Diacono, Chef Patron, and Ryan Vella, Sous Chef, at Giuseppi’s Bar and Bistrot grill, fry, bake, and poach familiar favourites and some you may never have tried before.
Photography and styling: Brian Grech assisted by Stephen Azzopardi
We decided to go fishy this time, being summer and all that, but we also wanted to use some less popular fish besides the usual sort. So, here we have a mix of dishes, from the well known Red Mullet to the weirdly scary Traċna (streaked weaver). We hope you try them and like them.
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T&F SEAFOOD
Trill alla Livornese (Red Mullet)
I think Trill are my favourite fish. Dusted lightly with flour and semolina, then shallow fried in olive oil till crisp on the outside but just pink on the bone – wonderful. The following recipe is so simple but delicious. 8 Red mullet of about 130g each, cleaned and scaled flour extra virgin olive oil a handful of parsley, chopped 2 cloves garlic 450g tomatoes, peeled and chopped salt and pepper
1. Heat some olive oil in a pot. Add the chopped
parsley and garlic, stir and cook for a minute or two then add the chopped tomatoes. Season, stir and simmer for 5 minutes before turning off the heat. 2. Heat some more olive oil in a large frying pan.
Dust the fish lightly with seasoned flour then fry gently for about 4 minutes on each side. Do this in batches. Transfer the fried fish to a large serving plate. Spoon the sauce over and serve at once.
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SERVES
4
SEAFOOD T&F
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T&F SEAFOOD
Lipp al cartoccio (Hake)
This is the fish of choice for young children as it has no small bones or scales and is so easy to fillet. The flesh is very milky and mild in flavor. Ryan cooked this using Asian ingredients.
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SERVES
4
1 Hake of 1.2kg (approximately 300g per person), cleaned 150ml coconut milk 1 clove garlic, chopped 1 stalk lemon grass, bruised and cut into smaller pieces 2 spring onions, sliced 1 chilli pepper, cut 1 teaspoon coriander seeds juice of 1 lime salt and pepper
1. Preheat oven to 190C. 2. Cut a large piece of baking
paper big enough to hold the fish comfortably. Place the paper onto a large baking tray. Place the fish in the middle then scrunch up the edges to make a parcel. 3. Add the rest of the
ingredients and seal the parcel well. Place into the oven and bake for approx 35 minutes till just done.
SEAFOOD T&F
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T&F SEAFOOD
SERVES
2
Traċna of 600g, cleaned and scaled 2 tablespoons extra virgin olive oil 10 cherry tomatoes, halved ½ glass dry white wine a few parsley stalks 3 cloves garlic, peeled salt and pepper
Traċna all’acqua pazza (Streaked Weaver)
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1. A fish kettle would be ideal
3. Add enough water to
for this. If you do not possess one, use a deep oven dish big enough to hold the whole fish.
come up to below halfway up the fish. Cover and place on the heat. Poach gently for 15 minutes.
2. Place the fish into the kettle
without the rack in place. Drizzle the oil over and add the tomatoes together with the rest of the ingredients.
4. Serve with the cherry
tomatoes, lemon wedges and some of the cooking liquor.
Not many people would buy a traċna as it looks quite menacing, and the fact that it has venomous spines does not help. The fish is always sold with the tips of these spines removed making it completely safe. Traċna is most commonly used to make a very tasty aljotta (fish soup), but it is quite delicious served whole.
Trade Enquiries: Red October Co. Ltd
Tel: 2147 0400 Email: info@redoct.net
/RedOctoberMalta
T&F SEAFOOD
Small sardines dusted in polenta and deep fried for a few seconds. What else do we need? Maybe a chilled dry white wine, bread and pistou.
2-4 SERVES
Laċċi (Gilt sardines)
YOU WILL NEED
500g laċċi, cleaned but heads and tails not removed flour, seasoned oil to deep fry
Pistou We made this by hand using a pestle and mortar. I think it gives a better result YOU WILL NEED
a good handful or two of fresh basil leaves 2 cloves of garlic peeled and chopped sea salt cracked black pepper about 75g grated pecorino extra virgin olive oil
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1. Make the pistou first. Place the
leaves into the mortar with the garlic, coarse salt and cracked pepper, then start to press and pound till the leaves form a thickish paste. 2. Add the cheese and start adding
olive oil slowly, mixing well. Make the pistou as thick or loose as you wish. 3. Dust the fish in the flour and
fry in the hot oil for 2 minutes. 4. Serve at once with lemon
wedges, pistou and bread. And don’t forget the wine.
T&F SEAFOOD
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SEAFOOD T&F
Pappagall (Grilled Parrot Fish)
SERVES
4
Another fish that is so forgotten here in Malta yet is quite popular in the eastern Mediterranean. It is a nightmare to scale when raw which is why grilling the fish is the best option as the scales come off so easily after cooking. Parrot fish is also very cheap to buy.
4 parrot fish of 350g each, cleaned but not scaled. 1 lemon 1 orange a few fennel seeds a few fronds of wild fennel extra virgin olive oil salt and pepper
1. Heat up a ridged grill till hot. Season
the fish inside with salt, pepper and a few fennel seeds. Drizzle lightly with oil. 2. Slice the lemon and orange
and drizzle with olive oil. 3. Place the washed and wet wild fennel fronds on the grill and place the fish over them. Grill the fish on each side for about 6 to 8 minutes. 4. Meanwhile grill the lemon and
orange slices till slightly charred. Serve these with the fish. The skin and scales will peel off in one piece. 5. We served this with a salad of raw strips of mange tout and lightly roasted sprouting broccoli.
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T&F SEAFOOD
Siċċ all’agricdolce (Cuttlefish)
Fresh cuttle fish are so sweet and tender, they only need a few minutes to cook on a high heat.
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YOU WILL NEED
600g fresh medium-sized cuttlefish, cleaned 1 onion, peeled and chopped chilli pepper 30g raisins 30g capers extra virgin olive oil ½ glass balsamic vinegar 1 tablespoon honey salt pepper parsley, chopped
1. Cut the cuttlefish into 2cm thick
strips and halve the heads. 2. Heat olive oil in a large frying pan. Add
the onion and stir fry for 2 minutes. 3. Add the chopped fish, chilli, raisins
and capers. Season and cook on high heat while stirring for 4 minutes, then add the vinegar and honey. 4. Reduce quickly for another 2 minutes
then add the chopped parsley and serve.
e s o t c a l y l l a r u #Nat e e r f n e t u l g and
Attard & Co. Food Ltd - Tel: 21 237555 facebook.com/attardcofood
GARDENING T&F
Tropical Flair When we think of hibiscus we think of a big colourful flower, probably monochrome, possibly red, with petals which bloom just for a day or two. The plant is hardy and the perfect addition to the hot dry gardens of a Maltese summer, evoking its equatorial origins in Asia. By Amy Mallia
T
here are over 300 varieties of hibiscus which now come from all over the globe, from places which variously value the flower for its medical properties and nutritional content, and many which have adopted it as part of their culture and symbolism. The hibiscus is a national symbol of Haiti and the national flower of countries including the Solomon Islands and Niue. In South Korea, the national flower
is Hibiscus syriacus; in Malaysia it’s Hibiscus rosa-sinensis. The red hibiscus is the flower of the Hindu goddess Kali, and appears frequently in her depictions in the art of Bengal, India, often with the goddess and the flower merging in form. In Hindu worship, the hibiscus flower is offered to the goddess Kali and to Ganesha, the god of success and one of the most-worshipped in the Hindu pantheon.
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T&F GARDENING
In the Philippines, the gumamela – the local name for hibiscus – is used by children as part of a bubble-making passtime. The flowers and leaves are crushed until the sticky juices come out. Hollow papaya stalks are then dipped into the juice, sometimes with soap, and used as straws for blowing bubbles. Although the exact origin of the hibiscus is unknown, it is thought that there were originally eight ancestors of the flower. These grew close to the equator in Mauritius, Madagascar, Fiji, Hawaii, and possibly in China or India. Not unlike today’s hibiscus, the ancestral plants were characterised by their free flowering, mostly tall and willowy bushes, and by their ability to form seeds using their own pollen. The seeds would grow into plants which were genetically identical to the parent plants. Their flowers were smaller than many of today’s hibiscus plants’, but the single-colour blooms were produced in abundance. The plants – along with their flowers – were brought to Europe in the 1700s and about 100 years later to the United States. Hibiscus plants are highly durable and hardy, and thrive most in sunny weather.
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They should be planted in soil that is slightly acidic. If the soil in your garden is not acidic – most soil in Malta is alkaline – you can increase the level of acidity by adding peat moss to the soil. When you plant the hibiscus, place the plants about two or three feet from each other. The young plants are small but grow fairly large over time. The soil needs to be kept moist, but also drain well. Leaving a plant sitting in water can cause the roots to rot. If it is under-watered, the blooming process may stop, a natural mechanism which protects the roots of the plant. The best way to ensure that the plant gets enough water is to use an irrigation system that drains out any excess. Propagating a hibiscus plant begins with a hibiscus soft wood cutting – a branch of an existing plant that has not yet matured. The limb will still be a bit soft, so care should be taken when trimming it. The cuttings should be four to six inches in length, and should still have leaves at the tips. Place the cutting into some well draining soil to encourage it to take root. Cover it to create a greenhouse effect for the young plant and to keep the soil moist while the plant takes root. n
T&F ENTERTAINING
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ENTERTAINING T&F
Al Fresco For a summer barbecue, fish makes a change from burgers and sausages. Take fresh ingredients, add innovative touches, and conjure up a spread to enjoy outdoors. Food and drink by Michael Camilleri, Chief Innovation Officer, and Stephen La Rosa, Chief Culinary Officer, of the Mediterranean Culinary Academy. Photography and styling: Andrea Urso, assisted by Megan Mallia. Props: Taste&Flair
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ENTERTAINING T&F
Carob glazed wings 2-4 SERVES
FOR THE WINGS
6 chicken wings 100g water 100g carob syrup 30g tahini 60g tomato paste 10g chilli 3g fennel seeds 2g coriander seeds 30g gelatin
The wings can be prepared up to the pre-grill stage the day before your barbecue.
1. Preheat an oven to 160C. 2. Remove and discard
the wing tips. Slice the wings in half between the wing and drumette. 3. Place the drumettes and
5. To make the glaze, place
the water, syrup, tahini, tomato paste, chilli, fennel and coriander seeds into a small pot. Bring this to a boil. 6. Bloom the gelatin in cold
water then add to the pot. Boil for 1-2 minutes.
wings onto a tray, season with salt and then bake for 1 hour or until tender. Remove from the oven and chill.
1. Glaze the wings with a
4. Using scissors, snip off the
pastry brush, then grill them on a high heat.
collagen cap surrounding the tip of the two bones and pull out the smaller bone. This can be done a day early and the wings then stored in the fridge.
TO FINISH
2. Turn the wings and baste
them again. Repeat this process until a thick, charred glaze forms on the outside. 3. Serve with a bowl of
guasacaca and cucumber slaw (see recipe overleaf).
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T&F ENTERTAINING
2-4 SERVES
Guasacaca and cucumber slaw FOR THE GUASACACA
65g cucumber heart 40g pistachios 15g jalapenos 30g spring onions 60g red onion 5g garlic ½ bunch coriander ½ bunch mint ½ bunch parsley 150g extra virgin olive oil 15g lemon juice 1 pinch of salt
1. Peel the cucumber then
FOR THE CUCUMBER
1. Slice the cucumber flesh
slice off the flesh until you reach the seed-heart. Keep the flesh for the slaw and the heart for the following step.
SLAW AND TO FINISH
into matchstick sized pieces.
2. Char the jalapeno,
spring onion, red onions and cucumber heart on a grill then blend in a food processor. 3. Add the pistachios, olive
oil, garlic, lemon juice and salt. Blend till smooth. 4. Add the coriander,
mint, and parsley. Quickly blend together and refridgerate immediately.
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100g cucumber flesh 15g pistachios, crushed 1 teaspoon extra virgin olive oil juice of half a lemon 1 pinch of salt 200g guasacaca
2. Combine with the crushed
pistachios, season with the olive oil, lemon juice, and salt. 3. Spoon the guasacaca into
a bowl and top with the seasoned cucumber slaw.
ENTERTAINING T&F
Monkey Punch
2-4 SERVES
YOU WILL NEED
100ml gin 25ml Amaro 250ml watermelon juice 200ml white peach juice 50ml lemon juice 25 ml sugar syrup 8 sprigs mint 3 lemon wedges each 300g ice
1. Place the ice into a pitcher and mix
in the gin syrup and lemon juice. 2. Pour in the watermelon
and white peach juices. 3. Stir to combine, then garnish
with mint and lemon wedges. 4. Finish by drizzling the amaro
on top of the punch. Serve over ice, garnished with lemon wedges and mint sprigs.
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T&F ENTERTAINING
SERVES
Charred corn and bottarga YOU WILL NEED
4 ears of fresh corn, husk and silk removed 50g butter 10g smoke paprika 5g chilli powder 50g bottarga salt, olive oil, and lemon juice – as needed
1. lightly rub the corn with olive oil
and season liberally with salt. 2. Place onto a hot grill. 3. Allow the corn to char well and rotate
until the entire cob is cooked through. 4. Remove and immediately rub with
whole butter to glaze each kernel. 5. Sprinkle with chilli powder and
paprika and finish with grated bottarga and a few drops of lemon juice.
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T&F ENTERTAINING
Grilled Red Bream with Wild Rocket Farse YOU WILL NEED
1 kg red bream SERVES 50g onion, minced 50g tomatoes, diced 15g garlic, minced 50g wild rocket, roughly chopped 5g rosemary, minced 15g black olives, roughly chopped 5g capers, roughly chopped salt, pepper and olive oil – to taste
4
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ENTERTAINING T&F
1. Begin by filleting
3. Using kitchen shears,
6. Add the minced
the red bream as you normally would, running a sharp knife along the spine of the fish. Once you have almost completely removed one fillet from the spine, do not slice through the skin on the underside of the fish.
remove the spine from the base of the fish. Use fish tweezers or a sharp knife to remove the pin-bones running along each fillet to completely debone the centre of the fish.
garlic and cook until fragrant.
2. Repeat the process
on the other side of the fish, leaving the two fillets butterflied open and an unattached spine in the centre.
7. Finish by adding
the wild rocket, black olives and capers and cook until sweated down. Allow to cool.
4. For the farse, place
8. Place the stuffing
a pan over a medium heat and add a generous glug of olive oil.
inside the fish and fold the fillets over. Wrap in tinfoil then place onto a hot grill.
5. Sweat the onion until
transluscent and add the diced tomatoes. Cook while stirring until there is little moisture left in the pan.
9 Cook for 5 minutes on each side. Remove the fish from the grill and let it rest for 5 minutes. Slice, then serve.
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T&F TRAVEL
“It reminds me of a very special person I was with on my first trip there – the chats, the laughs, my encounter with Marimekko and IIttala”
COOL HELS INKI Summer is very special time in Finland. The temperature in July and August varies between 14 and 21 degrees Celsius.
The air is crisp, the days are never ending, the food is delicious and the markets are brimming with produce.
Claire Borg visited Helsinki this summer and brought back memories, photos, and a delicious recipe for Korvapuusti. 58
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T&F TRAVEL
H
elsinki is the perfect place to get away from it all. It is close to my heart for many good reasons. It reminds me of a very special person I was with on my first trip there – the chats, the laughs, my encounter with Marimekko and IIttala (two icons of Finnish design), salmon soup, the market…good memories to treasure. On each trip there is something new to discover, something more delicious to taste, a new bakery, a new recipe, more friends. This time round, I visited Café Regatta, a super cool, tiny, wooden building right on the water in Meilahti. It met all my expectations. The day was fresh and when I finally managed to get into this small café to order a coffee, the smell of cinnamon was just sweet. It felt like walking into a grandma’s kitchen, with a open fire and a pot of coffee brewing on the stove. It was warm, mellow and welcoming. I went for the dark roasted coffee and a cinnamon bun called Korvapuusti. This sweet pastry is made with cardamom, which is a favourite of mine. When I took the first bite, it was not only warm, but light and sweet and aromatic. Sitting by the sea, sipping a hot coffee and eating a freshly baked Korvapuusti is one of those moments which are called priceless.
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Sole Distributors: Carmelo Abela Marketing Ltd, Triq L-Intornjatur, Imriehel By-Pass, Birkirkara. t. +356 2148 0201 | e. info@abelamkt.com
T&F TRAVEL
H
elsinki proceeded to be exquisite. I visited Finlandia Caviar which is right near the old Market Hall. Being a total amateur at caviar tasting and a right beginner when it come to oysters, I left my tasting experience in the experts’ hands. First, I had oysters, one each of their three best: Fin de Claire, Gillardeau and Tsarskaya. The taste is amazing. Then I tried roe, which consisted of a very delicate pastry cup filled with a drop of cream and half a quail egg topped with a dollop of roe. White fish, vendace, salmon, lumpfish and cold smoked trout were the five I sampled. My favourite was the white fish roe. It tasted divine. The caviar blinis are a true classic. But my favourite was the truffle butter toast served with soft boiled egg and a tin of Russian beluga caviar. The moment I tasted it, it felt like everyone had disappeared and Helsinki was entirely mine. The accompanying glass of champagne made it even more special.
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F
rom one of the stalls at the market hall, I tasted a seaweed caviar. They could not tell me much about it, but I later found out that it is made from Kelp. It has 0 cholesterol, 0 calories, is environmentally friendly and a sustainable food source, and has a very pleasant and interesting flavour. What’s not to like about it? Being a sourdough fanatic, I looked for a good bakery and came across Levain, an artisan bakery and eatery that is simple in its looks and serves delicious food. The breakfast/ brunch menu is to die for, as are their salads, and the counter brims with fresh pastries and bread. I managed to chat to Kaisa, one of the head bakers, and she explained all about how and where and when they baked, about their various bread starters, their ovens and their baking concept. There were lots of ideas to bring home.
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reeled
FRESH FISH now open
Wednesday to Saturday 19:00hrs till 22:00hrs
Hilton Malta Portomaso, St. Julians
For more information contact us on +356 21 383 383
T&F TRAVEL
I
f you like design, you can’t miss out on Marimekko and Iittala. I stocked up on plates from both - well, not only plates. Marimekko have vibrant prints and do everything from home linen to clothing and bags, and Iittala have the most exquisite mugs and glasses. It’s a very, very bad place for me to be. I am an avid plate collector and these two places are a guarantee of uncontrollable purchases. Of course, you need somewhere special to stay. My favourite hotel in the city is F6, with the best staff, great rooms and an amazing breakfast. The Karelian pastries topped with boiled egg and smoked salmon are just something else. Breakfast here is really special and the girls make it even more. Being back here felt like coming home, where I was welcomed with open arms by all. They just make it an awesome experience. Four days are just not enough. This city has so much to offer. I am totally hooked. So, see you again soon, Helsinki. I look forward to many more wonderful experiences.
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FOR THE DOUGH
500ml milk, lukewarm 25g yeast 200g sugar 2 teaspoons salt 1 tablespoon ground cardamon 1 egg 1Kg plain flour 170g butter, soft
FOR THE FILLING
250g butter, soft 150g sugar 2 tablespoons cinnamon
TOPPING
1 egg pearl sugar
Korvapuusti Finnish Cinnamon and Cardamom Rolls
MAKES ABOUT
-22 20 ROLLS
1. Place all the ingredients for the dough in a large mixing bowl and knead steadily for 10 minutes. If you are using an electric mixer, use the hook attachment and work for 10 minutes on a low speed. 2. Cover the bowl and leave the dough to double in size. Then knock the dough back and rest it for 5 minutes while you prepare the cinnamon butter for the filling. 3. To make the filling simply mix the ingredients all together until well combined. 4. Divide the dough into two pieces, open out each piece into a rectangle and spread them with cinnamon butter. 5. Roll up each piece of pastry and slice each roll into about 10 pieces. 6. Place the buns on a lined baking tray, leaving some space in between, cover the trays and leave the buns to prove until they double in size. Meanwhile, heat up the oven to 220C. 7. Just before baking the buns, gently brush them with beaten egg and sprinkle with Pearl Sugar (also called rock sugar) and bake for around 20 minutes.
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T&F VILLA LIVING
Tuscany AT HOME IN
When Nicky Dobree was invited to design a client’s home in Italy, on the Reschio estate owned by Count Bolza, she was the first interior designer outside the Bolza family to design a house on the estate. Design by Nicky Dobree Interior Design • Words by Carolyn Burdet • Photography by Philip Vile
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C
ount and Countess Antonio Bolza fell in love with the Castello di Reschio estate in 1994 and spent the next 20 years restoring the ruins, castle, and olive groves, and running a stable for pure bred Andalucian horses. Dotted around on the hillside were 50 dilapidated stone houses. The Bolza family expertise was involved in every restoration until Nicky Dobree was asked to do the interior design for a client from London who bought one of the ruins at Spinaltermine. “When you buy one of these houses you are fortunate to be buying into the dream of this perfect setting and lifestyle,” says Nicky Dobree. She was privileged to work in collaboration with the Count’s son Benedikt Bolza, an architect, who holds the overall vision for the estate and controls all the renovations and design of the ruins sold on to private owners.
“When you buy one of these houses you are fortunate to be buying into the dream of this perfect setting and lifestyle” 72
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DISCOVER YOUR STYLE
T&F VILLA LIVING
There is nothing ‘rustic farmhouse’ about the décor.
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Having the best skilled craftsmen to work with on a restoration project is any interior designer’s dream. “They were the best of the best, and they are all treated like family,” says Nicky. The team of traditional craftsmen built a lattice brickwork, stacked like a house of cards, that sheds dappled sunlight through the exterior walls, into the home. Gently arched windows and arched doorways linking the rooms echo the undulating curves of the hillside. Honed travertine stone tiled floors were laid throughout the house, a creamy base
creating continuity in every room, from the kitchen, through to bathrooms and sitting room. A black-and-milky-white theme gives a strong direction in every detail of the décor. Even the book jackets match the colour scheme. There is nothing ‘rustic farmhouse’ about the décor. The house has an urbane sophistication. The Ralph Lauren fourposter bed with carved wooden spires in the master bedroom could be in the South Kensington Blakes hotel. Ralph Lauren trunks by the bed tell a story of the owner’s world travels.
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Brass-studded leather armchairs keep the bedrooms as smart as a 5-star hotel in London, where the owner lives a busy life. A vintage, distressed-painted chest of drawers in the bedroom, reminiscent of an English country house, is one of the carefully chosen vintage pieces that soften the overall impression. In the dining room, a long, rectangular black dining table with very dark grain, and black leather dining chairs are by Christian Liaigre, the French interior designer who designed homes for Karl Lagerfeld and Calvin Klein. Black chests of drawers pack a strong punch against the original stone wall. In the kitchen, echoing the warmth of the island worktop and oak shelves, a lovely, curved, antique rosewood chest of drawers was a special find. Nicky loves to source antiques and particularly enjoys going to the Clignancourt market in Paris. She went as far as South Africa to find pieces of furniture that reflect a personal history for the owner. African handcarved hardwood stools sit behind the chairs. Sisal rugs, woven coffee table and basketware in the kitchen, all nod to South African style.
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T&F VILLA LIVING
The sitting room exudes a comfortable, understated elegance. Sofas and armchairs designed by Nicky Dobree Studio are dressed in cool neutral linens, piled with lighter textured and embroidered cushions. Clear crystal candlesticks and creamy jugs of olive branches keep the mood light and fresh. Aged oak beams in the ceiling, oak kitchen worktops and exposed brick walls are a reminder to slow down to the simpler pace of life on an olive farm. A loggia terrace for al fresco dining, and a swimming pool splashes right to the edge of the terraced hillside with views of olive groves beyond. The first house Nicky designed for this client was a ski chalet, after the owner read a magazine article about another one of her projects. “Clients come to me for classical, timeless, elegant and understated, European style.” “Passion is everything, to have success in whatever you do,” she says. Getting the flow of the space right from the outset is crucial. “We have to be aligned from the beginning. You can’t move windows, walls or staircases later. I’m privileged to do what I do. The space in which we live has a massive effect on how we feel.” n
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“Passion is everything, to have success in whatever you do”
T&F DRINKS
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DRINKS T&F
Signature
style
There’s nothing like a refreshing drink enjoyed in pleasant surroundings. Rodney Pisani, Food & Beverage Manager, and Daniele Russo, Assistant Bars Manager, at Le Meridien Hotel & Spa, shake and stir some of the coolest cocktails you’ll taste this summer. Photography and styling by Brian Grech, assisted by Stephen Azzopardi, at Nori at The Villa, newly re-opened in St Julians.
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T&F DRINKS
IL VICE 2.5cl Havana Club 7 Anos 1.5cl Grand Marnier 2cl pear infused Martini Bianco 2cl grapefruit juice 1cl Chai Tea Syrup Coffee and orange foam
1. Pour all the ingredients into a shaker. 2. Shake over ice excluding the foam and strain into a glass. 3. Finish off with the foam through a cocktail funnel.
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Pear-infused Martini Bianco Martini Bianco infused with sliced pear, sealed, out of direct light, for 24 hours.
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C U O R E
Attard & Co. Food Ltd. Tel: 21 237555 facebook.com/attardcowines
M E D I T E R R A N E O
DRINKS T&F
MIDNIGHT LOVER 3.5cl Opihr Gin 1.5cl Chambord raspberry liqueur 1.5cl lime juice 2cl simple syrup 2 dashes homemade ginger bitters
1. Chill the cup. 2. Put all the ingredients into a
Boston shaker with ice and shake. 3. Pour the shaken mix into the chilled cup using a fine strainer.
Home-made ginger bitters Infuse high proof alcohol with herbs and spices blended with mixture of citrus peels for 3 months.
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DRINKS T&F
SAMURAI 2.5cl Aviation Gin 4cl sake 1.5cl 1883 Lychee syrup 1.5cl fresh lime 2 leaves fresh basil 2cl wasabi syrup 1 bar spoon egg white
1. Chill the glass. 2. Pour all the ingredients into a shaker and dry shake (i.e. without ice)
to get the creamy textures through the pasteurised egg white. 3. Next, add ice and shake again. 4. Fine strain the drink into a glass flute.
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STRANGERS 4cl Gunpowder Irish Gin 2cl cloudy apple juice 4 basil leaves 2cl De Kuyper Elderflower liqueur Prosecco to top up
1. Build over ice directly into the glass and top up with Prosecco. 2. Stir well to blend the flavours and avoid having the
Prosecco float on top of the other ingredients.
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/aperolspritz.mlt
Marketed and distributed by Farsons Beverage Imports Co. Ltd. The Brewery, Mdina Road, Mriehel, BKR3000. For trade enquiries please call 2381 4400
T&F DRINKS
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DRINKS T&F
KINKO 4.5cl Gin Mare 2 sticks of lemongrass, muddled 3cl basil and ginger infused sake 2cl lemon juice 1.5cl 1883 hibiscus syrup Â
1. Chill the glass. 2. Muddle the lemon grass with the Gin Mare into the shaker. 3. Shake on ice and fine strain into the chilled glass.
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INSURE & SAVE D OW N LOA D MAPFRE Plus App Now
Mapfre Middlesea p.l.c. (C-5553) is licensed by the MFSA
CONTEMPORY DESIGN T&F
CASA DEL PICO
On a granite hill in Madrid, a home designed for a growing family
Architecture project and building by ÁBATON (www.abaton.es) Interior Design Project by ÁBATON and BATAVIA (batavia.es) Photographer: ©ÁBATON
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CASA DEL PICO
T
he life of a city dweller isn’t always transient, lived out in an anonymous block for a few years before moving on. Some put down roots, building homes, raising families over the long term. When you’re there to stay, where you come home to is more than just a roof over your head. It’s a haven from the pressures and stresses of the day, somewhere you can feel safe and secure, and make completely your own. What better way to make a home that to build it from the ground up? The owners of Casa del Pico did just that. Busy doctors with two children to raise, they found a site in their home city, Madrid, and had their home designed around their needs. Casa del Pico’s architecture takes its cues from its site and surroundings, a granite slope looking out onto the city and mountains. The unevenness of the site was worked into the house design. The sharp slope from street level to the back of the site made it essential to conceive of a house designed on two floors. The presence of granite throughout the site inspired the design concept of dual structures floating above the stone itself.
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T
he differing uses of the openplan areas are divided not by opaque barriers or physical dividers but by the differing heights of floors and ceilings. In this way, the house is experienced visually as a whole while still designating separate areas for different purposes. An under f loor heating system keeps the house warm invisibly and unintrusively. There is no pipework or heating element on display. The floors are in honed limestone, walls are plastered and finished in matt white paint, and the facades clad with coloured mortar render. The interior woodwork and doors are made from white-lacquered MDF and the exterior joinery from lacquered aluminum. Up at roof level, the flat roof area is layered in gravel. There are views of the mountains and the city from the terrace over the living room. A large built-in bench acts as a barrier and offers space to sit and relax.
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CASA DEL PICO
Shop with SendOn A flexible solution to shop from EU, USA and China online stores, particularly from those stores that do not ship to Malta. www.maltapost.com/sendon terms and conditions apply.
T&F CONTEMPORY DESIGN
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CASA DEL PICO
T
he shape of the land became part of the swimming pool design. The volume wasn’t simply carved out of the hillside, leveling its base and generating tons of waste. The swimming pool floor is uneven, emulating the geometry of the stone, and mirroring the shapes etched out by the granite over which it is built. Unusually, it is linked to the upper floor of the home, where the living room and the children’s area are located. On the ground level, the space overlooks a garden area dotted with shrubs and trees. The rooms and windows are oriented for close interaction between inside and outside so that the garden is perceived as an extension of the interior, rather than a separate space all together. The large glass doors in the living area which open out into the garden are sheltered by a tree. On colder days, the family can gather around the living room fireplace, which is structured so that volume of the flue visibly blends into the room rather than commanding attention. n
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In Malta, nothing matters more than history… and sun. The new Parliament House architectural project represents the pinnacle of the city’s development. The new Parliament building is one of the four parts of a larger architectural project called the “City Gate” and based on a completely renewed access to the heart of the city. The key element of this redevelopment was ‘opening the gate to the sky’. With this ethos and vision at its core, nothing could be more natural and aligned than making the most out of the energy coming from the sky above. The project, conducted under the direction of the world renowned architect Renzo Piano, kept low-impact energy sourcing at its heart, ensuring compliance with both regulatory and budgetary constraints that demanded it met the goals of being not only future-proof and cost effective, but also inspiring. It was in this challenging context in which Alternative Technologies Ltd, a SunPower Premier Partner, installed a set of 264 SunPower® solar panels to supply clean power as a subsection of the general electrical system.
SunPower’s Solution
SunPower’s institutional certification from ADEME acted as a strong guarantee of the technology. Adopting an extremely professional approach throughout, Alternative Technologies Ltd. designed, supplied and tested a system with an 85 KiloWatt Peak, based on 264 SunPower high efficiency panels, meshed in an installation delivering an average of 120,000 kilowatt-hours per year. To optimize efficiency, five inverters ensure maximum productivity, even in variable climate conditions, helping the project to deliver its ROI come rain or shine. Alternative Technologies Ltd. No. 1 Triq Dun Guzepp Xerri, St Julian's (just off Regional Road). Tel: 2138 0309, 2738 0309
Sean Mallia
VALLETTA T&F
CITY GATE PROJECT REVISITED Photography: Sean Mallia | Ondre Camilleri Gaglione | Frederick Muscat
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me you i t t s a l e as th w n e h w ut lletta? b a , V s e o t m t i t n r y poi eds of t r n d e n n u i h a t the m past i d d n e u k l o r a a w and ably b n i o r a p e r e a v ’ d You esig ne d e r e h t ked at o o l y l l a re
Th desig e once ba ment ned by R rren spa c al fur e niture nzo Piano e now fille d . Bec ause Building W in with w it is s o o fam orkshop h rld class ar iliar, w as e rare become chitecture p ly loo k at it art of our prope rly. 102
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Dubbed the ‘City Gate’ project, it actually extends beyond the breach in Valletta’s city wall that once attracted itinerant vendors and purveyors of all sorts selling pet dogs or goldfish, or souvenirs and cheap sweets. The project was conceived in four parts: the gate itself and the area immediately outside – the bridge over the ditch and the area which served as a bus terminus surrounding the Triton fountain, the design of an open-air theatre in the war time ruins of what was once the city’s Royal Opera house, the construction of a new parliament building, and the landscaping of the ditch which was a line of defence when Valletta was a fortress city.
ella nn V lma a H , cat Mus erick Fred
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T&F VALLETTA
Ondre Camilleri Gaglione
Renzo Piano buildings are characterised by a sense of lightness, and an interplay between tradition and invention, function and context. The parliament building incorporates all of these qualities. Its purpose is clearly defined. This is the home of democracy, a building that belongs to the people. We can read that in the transparency of its ground level, with walk-through spaces between the buildings and clear glass panels encasing the ground floor. Slim columns prop up what look like two large blocks of stone, cut to fit the existing space and street layout.
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facebook.com/AXConstruct
AX Construction was the main contractor on this heritage building where we were directly responsible for the gutting out, all construction and restoration works. We were also involved with the new structural steel works as partners to the joint venture.
“
We are proud to have been an integral part of the rehabilitation of this glorious property. We remain committed to building our future and restoring our heritage.
“
Photo Credit: Patrick Farrugia
T&F VALLETTA
The interplay between the old and new, and between function and context, are experiential as well as visual. Gaps between the massive volumes are planned so as to leave clear views towards the historic St James’s Cavalier from the main street. In between the blocks, a central courtyard works as the main entrance to the building. The functions of parliament are divided between the two buildings: members of parliament assemble in the chamber in the northern block and then retreat to their offices in the southern block.
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Mallia Sean
VALLETTA T&F
Mallia Sean
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Ondre Camilleri Gaglione
The two buildings are clad in solid stone. Mockingly described by detractors as cheese graters and pigeon lofts, they are, in fact, an ingenious design, part of what makes this an environmentally responsible building. The stone elements were cut to a numerically calculated pattern that allows daylight to filter in at all times of the day at any time of the year, and natural ventilation. Apparently obscured when seen from outside, the building’s indoor spaces afford visitors outward views without the heat gain of large, unshuttered windows. The overall appearance is of large limestone blocks, sculpted by the eroding effects of the weather and fierce sunshine, which typify much of Valletta’s unrestored historic stonework.
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Sea nM allia
T&F VALLETTA
The ground floor was conceived as a multi-purpose space, visible from outside the building itself. When the building was first put to use, an exhibition of the project was displayed in it, drawing the dynamic interaction for which the space was designed. The functionality of the building extends downwards. Spaces in the building’s basement level open onto a courtyard which connects to the old railway tunnel that had fallen into disuse and was eventually buried in rubble, and has now been cleared again.
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Ondre Camilleri Gaglione
Sean Mallia
VALLETTA T&F
Sean Mallia
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Ondre Camilleri Gaglione
Efficient energy use is one of the design components. Natural ventilation and prevention of heat gain and loss complement the geothermal heat exchanger – boreholes sunk into the rock, well below sea level, help regulate the internal temperature of the building, and photovoltaic panels on the roof help generate much of the buildings’ energy needs, saving as much as 60-80% of what a non-energy efficient building would consume.
Frederick Muscat, Halmann Vella Ondre Camilleri Gaglione
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Photos: S ean Mallia
T&F VALLETTA
The ‘next door’ building, once the Royal Opera House, had lain in ruin since it was destroyed in 1942. The ruins have been retained as evidence of history and as part of the community memory, but the theatre function has now been restored with just under 1,000 seats and a mechanized stage structure adaptable to a variety of performances, and which functions as an open air meeting space when it is not in use.
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T&F VALLETTA
The most contentious part of the project was the city gate itself. Though few were to mourn the passing of the previous gate design, the bold move to open up the city’s main entry point completely took some getting used to. The gateway was reconceived as a breach in the city’s fortifications. The breach itself had already occurred long before the current design, but the removal of the connecting road above made it definitively visible. In reality, at 8 metres across, the existing gap is far narrower than it was previously and in its current form it can be read as a symbol of the contemporary openness of what was once a fortified city designed to keep out invaders.
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VALLETTA T&F
Suppliers To the left as you enter through city gate, traditional Maltese balconies built by the skilled craftsmen at Vassallo Joiners, are a reminder of Malta’s traditional urban landscape. The same craftsmen created the wooden decking, seating, and fittings at Tijatru Rjal. Now part of the project’s invisible history, Scaffolding Solutions supported much of the work done around City Gate, including support of the two 25m high flagpoles at the entrance. Raised flooring by Vivendo is installed on the three floors of the office building, the green upholstered aluminium chairs in parliament house were supplied by the Swiss designer brand Vitra, now distributed exclusively in Malta through Vivendo. Brands International Ltd. designed, produced and installed the street furniture for the restoration of the area around the Triton fountain. Halmann’s research and development department together with the University of Malta developed the specific fixings of stone for the gate. The monoliths weighed as much as 18 tons and had to be fixed precisely so that all the different pieces lined up and fitted to the required seismic parameters when put into position. AX Construction was involved in the building of the superstructure as well as handling the overall project management and its complex logistics. Every truck or machinery movement had to be calculated and planned to the hour to minimise disruption Alternative Technologies Ltd. installed a set of 264 SunPower solar panels to supply clean power as a subsection of the general electrical system, in keeping with the project's commitment to low-impact energy sourcing. The technical challenge of the power supply for the new Parliament building added to the aesthetic requirements of the build. These were clear and significant: to respect the general visual environment of the city, the power installation should be invisible from street-level, maintaining the building’s integrity and the architect’s design. As such, it also had to provide a concentration of power within a restricted area on the roof.
Frederick Muscat, Halmann Vella
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Suppliers To the left as you enter through city gate, traditional Maltese balconies built by the skilled craftsmen at Vassallo Joiners, are a reminder of Malta’s traditional urban landscape. The same craftsmen created the wooden decking, seating, and fittings at Tijatru Rjal. Now part of the project’s invisible history, Scaffolding Solutions supported much of the work done around City Gate, including support of the two 25m high flagpoles at the entrance. Raised flooring by Vivendo is installed on the three floors of the office building, the green upholstered aluminium chairs in parliament house were supplied by the Swiss designer brand Vitra, now distributed exclusively in Malta through Vivendo. Brands International Ltd. designed, produced and installed the street furniture for the restoration of the area around the Triton fountain. The parliament buildings are constructed over a steel frame structure and elevated on steel beams, giving the ground floor an open-air feel. All the structural steel site work is by Steel Structures Co Ltd. Halmann’s research and development department together with the University of Malta developed the specific fixings of stone for the gate. The monoliths weighed as much as 18 tons and had to be fixed precisely so that all the different pieces lined up and fitted to the required seismic parameters when put into position. AX Construction was involved in the building of the superstructure as well as handling the overall project management and its complex logistics. Every truck or machinery movement had to be calculated and planned to the hour to minimise disruption Alternative Technologies Ltd. installed a set of 264 SunPower solar panels to supply clean power as a subsection of the general electrical system, in keeping with the project's commitment to low-impact energy sourcing. The technical challenge of the power supply for the new Parliament building added to the aesthetic requirements of the build. These were clear and significant: to respect the general visual environment of the city, the power installation should be invisible from street-level, maintaining the building’s integrity and the architect’s design. As such, it also had to provide a concentration of power within a restricted area on the roof.
Frederick Muscat, Halmann Vella
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T&F VALLETTA
The gateway itself is defined by apparent blocks of stone – in reality, large structures of Maltese hardstone quarried in Gozo, carved to line up precisely when put into position. The division between the old and new parts are defined sharply by steel ‘blades’ that ‘cut’ through the stone barrier on either side of the bridge, defining the transition between old and new. The objective was to reinstate the feeling of depth and strength, while opening up views of Valletta’s main road. The construction of stairs linking St James’s Cavalier and St John’s Cavalier to the lower level of Republic Street exposes the full height and strength of the fortifications. Special technology and techniques had to be developed for quarrying, fabrication and installation of the stoneworks – 1,200 stone-thread elements were needed for the stairs and more than 12 tons of stone for the walls.
Photos: Freder ick Muscat, Ha lmann Vella
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Aluminium Chair
Charles & Ray Eames, 1958
Available at your exclusive, local Vitra dealer: Vivendo Group, Mdina Road, Qormi, QRM 9011 2278 6366 • acwiek@vivendo.com.mt • vitra.vivendo.com.mt
www.vitra.com/aluminiumgroup
T&F PROMOTION
Triton fountain street furniture project works by
Brands International Ltd
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altese and tourists flock to Valletta to soak up the cultural richness of Malta’s beautiful capital city. One of the most successful projects this year was the restoration of the famous Triton Fountain, which was originally completed in May 1959. Famed for its striking sculptural concept, whose water-carrying Triton figures symbolise Malta’s connection to the sea, it is the first thing that welcomes visitors as they approach the gate leading to the city. We at Brands International Ltd are proud to have been entrusted with the street furniture for the Tritoni restoration project, commissioned by the Grand Harbour Regeneration Corporation (GHRC). Works from our end took 18 weeks and were completed a week ahead of time. Our works entailed the design, production and installation of all the benches, railings, tree gratings, horse shelter, glass pits and bins. The structures for the benches, railings and horse shelter were all made of galvanised steel which
provides a tough coating that is abrasionresistant and prevents rusting, and Iroko, also chosen for its hardwearing properties. The glass pits were constructed of 32mm thick laminated glass, framed by aluminium. This provides a contemporary look against the surrounding natural stone floors and the majestic Valletta backdrop. The newly-renovated space incorporates trees whose gratings were CNC-cut, galvanised and painted by our team of professionals. Other than being part of the restoration of one of Valletta’s most important landmarks, the award of this project gives the team at Brands International Ltd great pride in contributing towards the preservation of Malta’s capital city’s heritage, to be enjoyed for many generations to come. Brands International Ltd provides complete furnishing and finishing solutions for unique, bespoke projects in the residential, commercial and contract sectors. www.brands.com.mt
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CONTRACT FURNITURE SOLUTIONS...
...LOOK NO FURTHER! From flooring to shading and anything in between we have your hotel and restaurant furniture solutions covered. Brands International offers a comprehensive range of products complete with installation, ensuring quality for all your outdoor and indoor spaces. The full range is exclusively designed and built to contract specifications satisfying any style and budget.
INTERESTED? Call us on: +356 2144 4110 / +356 7985 3296 info@brands.com.mt Triq Tal-Balal, San Gwann, SGN 9016, Malta www.brands.com.mt
T&F PROMOTION
Design Icon
Eames Plastic Side Chair DSR CHARLES & RAY EAMES, 1950
C
harles and Ray Eames are counted among the most important figures of twentieth-century design. Their work spans the fields of furniture design, filmmaking, photography, and exhibition design. The so-called Eiffel Tower base of the DSR chair (Dining Height Side Chair Rod Base), an intricate and graceful construction made of steel wire, combines light, elegant forms with structural strength. The organically shaped plastic seat shell is available in various colours and upholstery options, allowing this distinctive classic by Charles and Ray Eames to be adapted to a wide range of individual needs and preferences.
Client: Ursulino Hotel Project: 19 Vitra Designer Chairs Execution: Vivendo Hospitality Concept: The Eames chair is an iconic and timeless chair designed in the 1950s. Today it is being manufactured with a vast range of contemporary materials and colours. The Eames chair was chosen as it fits well with the surroundings and complements the hotel’s look.
“Love it, beautiful design, simple lines... the right touch for Ursulino” Jitka Stredulova, Hotel Manager.
Vivendo, Mdina Road, Qormi. Tel: 2149 3310. Email: info@vivendo.com.mt
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T&F TRENDS
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1. The greatest wine event of the year is back. The DELICATA CLASSIC WINE FESTIVAL, organised by Malta’s foremost and award-winning Delicata Winery, takes place at Upper Barrakka Gardens in Valletta 7pm till midnight from the 9th till the 12th August. Entrance is free. To sample any of the wines visitors can buy a handy purse with 24 wine coins and a souvenir glass for €15. With wonderful wines, delicious food and great live music, Delicata’s festival weekend is set to be one you don’t want to miss. What more could anyone ask for? www.delicata.com
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2. Made exclusively from Malta-grown Vermentino grapes, Meridiana’s ASTARTE DOK has a straw yellow colour and is characterised by intense aromas of tropical and citrus fruit with hints of flowers. The palate is fresh with a pleasantly acidic finish. Distributed by S Rausi Trading Ltd, Gzira Tel: 2133 0447, 7909 3197, info@srausi.com www.meridiana.com.mt
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3. The Phoenix Restaurant, inspired by the grand cafés of Europe, is known for its elegant charm. The carefully crafted menu uses only the finest ingredients thus putting the joy of food at the centre of any dining experience. Here one can bask in the sun out on the terrace with its sweeping garden views all the way to Marsamxett Harbour. Open for lunch and dinner, The Phoenix Restaurant awaits your visit. The Phoenicia Malta. Tel: 21225241, dine@ phoeniciamalta.com, www.phoeniciamalta.com
4. Bulldog reinterprets the classic London Dry Gin, blending unique exotic botanicals, adding unmistakable nutty, fruity notes and an overriding freshness to the Bulldog drinking experience. Modern G&T: 2 parts Bulldog Gin, 5 parts tonic water, 4-5 berries and sprig of mint to garnish. Fill the wine glass with 6 hard ice-cubes. Add Bulldog Gin and top with the premium tonic water. Finish off with berries and mint garnish. Bulldog Gin marketed and distributed by Farsons Beverage Imports Co. Ltd, The Brewery, Mdina Road, Mriehel. Tel: 2381 4400.
5. Indulge in our mouthwatering selection of sweets and savouries while sipping a reviving espresso at our Busy Bee Coffee Shop, the perfect spot where you can enjoy your welldeserved relaxing time alone or in company.
6. Noel All Natural Serrano Ham combines health, taste and tradition. It is about a clean label ham, free of nitrites and nitrates, resulting in a 100% natural ham. Minimal processing gives the ham an exceptional and natural aroma as well as a fine taste and texture. The quality of this unique sliced ham is recognised by the Consorcio del Jamón Serrano Español meaning a seal of guarantee that not everyone can achieve. Noel products are available from selected supermarkets and grocers across Malta.
7. Passionfruit syrup, gin & Britvic Indian Tonic Water. Sunset in a drink with a lightly sparkling finish. 25ml MONIN Passion Fruit syrup, 35ml Gin, 50ml Cranberry juice, 200ml Britvic Indian Tonic water. Serve in a highball glass, garnish with a lime twist
TRENDS T&F
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8. Arrangements is a modular system of geometric light elements that can be combined in different ways, creating multiple compositions into individual chandeliers. Each unit simply attaches onto the previous one as if resting, balancing perfectly as a part of a glowing chain. “I have always been fascinated with the parallel that exists between lighting and jewelry. Starting from the simple fact of how each piece relates to human scale: one is designed to be worn on the body whereas the other is made to decorate the space someone occupies,” says designer Michael Anastassiades. Available at Elektra Ltd.
9. Green Vie is inspired by the Mediterranean diet focusing on plant-based nutrients all around us with a product line based on the benefits of plant-powered foods. Increasing your plant power is a delightful way to take care of your wellbeing, your body, and the planet too. All our “cheese” alternatives are GMO free, dairy free, soya free, with coconut oil, gluten free and lactose free.
10. A wide selection of unique figurines and decorative objects by the renowned Tom’s Company, available at HENRI Luxury Gift Boutique. The idiosyncratic creations make for ideal, original gift ideas for him, for her, or just for yourself. Outlets: Pjazza Tigné and Mdina (next to Palazzo Falson). Tel: 2010 6306 or facebook/henrimalta
11. People on all continents enjoy grilled food, no matter what or where it gets put on the grate. Guided by a desire to save the taste, the Villeroy & Boch BBQ Passion Collection taps into this trend and promises an authentic grilling experience – whether with meat, fish or veggies. Discover the BBQ Passion Collection and more, at Joinwell, Mill Street, Qormi.
12. Is shipping your purchases to Malta a problem? Not anymore. Use SendOn to shop from online stores in the EU, USA and China, with rates starting from just 6 Euro. Take advantage of the new SendOn hub in Sicily. MaltaPost is also offering new attractive rates on insurance to protect shopping items forwarded to Malta.
13. Bold contemporary designs in a choice of 5 striking colour combinations make these new handmade Legacy Round Lanterns by Mdina Glass such a desirable addition to your indoor or outdoor living. Light them up with a candle or small lights and you will be treated to a wonderful warm ambience. For more info Tel: +356 2141 5786 visit www. mdinaglass.com. mt or find Mdina Glass on facebook. com/mdinaglass
14. Divini brings wholesome, genuine products to Maltese households. Handmade in Gozo from fresh ingredients and traditional recipes, yet supplied in latest technology, high convenience packaging, Divini products are a wonderful fusion of the old and the new. Divini Ravjul come in two varieties – Irkotta and Irkotta with Parsley. Each ravioli packet contains two separate pouches of traditional tomato and garlic sauce (Zalza tal-Kunserva) which are conveniently portioned and packed in “boil-in bags”. Simply prepare a pot of boiling water and have a delightful meal ready in just a few minutes.
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1. Discover the benefits and nutritional properties of La Molisana Integrale whole wheat, unrefined pasta. Made from 100 % Durum whole wheat semolina, naturally rich in fibre, it contains more vitamins and minerals and over 14% protein content. This pasta stands up very well to cooking and is easy to digest. Trade Enquiries: Attard & Co. Food Ltd, tel: 2123 7555, facebook. com/attardcowines
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2. Enrico Serafino Gavi di Gavi is produced in the municipality of Gavi. Piemonte’s Gavi area is especially suitable for producing wines with a good body, minerality and acidity. Fresh, dry, harmonic and pleasantly fruity, intense, smooth with a pleasant aftertaste of almond and green apple. Enjoy this floral white from Piemonte. Trade Enquiries: Attard & Co. Food Ltd - Tel: 2123 7555, facebook. com/attardcofood
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3. The range of handmade lighting solutions by Mdina Glass keeps growing. Check out the brand new Pineapple Table Lamps, currently available at the Ta’ Qali outlet, as well as the wide selection of other table lamps, pendant lights and chandeliers available now, in-store and online at www. mdinaglass.com.mt. For more info call 2141 5786 or email onlinesales@ mdinaglass.com.mt. Follow at facebook. com/mdinaglass
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4. Good Earth Organic Whole Wheat Pasta. True to Good Earth ethos, pasta made from just two ingredients, 100% organic durum whole-wheat and water. No artificial preservatives, additives or colours are needed to enhance the taste, flavour or appearance of this much loved staple. It is produced in Italy using only Italian grown durum semola making a Mediterranean staple of our diet healthier and even more delicious.
5. Sitting uncomfortably is no longer excusable when you can get a sofa or armchair like Re-Vive from Natuzzi Italia which moves with every movement you make, or a sofa with double or triple seat electrically operated recliners which move into your favourite position at the press of a button. Natuzzi Italia recliners are even available with rechargeable batteries, which means that you can place your favourite armchair or sofa in the middle of the room without any messy wires. Natuzzi Store, Valley Road Msida, Tel 2144 6000.
6. Feudi di San Gregorio Greco di Tufo. For centuries the site of Tufo has been used for the cultivation of Greco, given the virtues of the extraordinary characteristics of its chalky soil which give the Greco grape minerality, freshness and persistence. The wine’s perfume is intense, persistent and fruity. On the palate, one immediately perceives the broad acidity and the spicy minerality, typical of a vine cultivated in Tufo, followed by soft notes of balsamic. Distributed by Red October Co. Ltd. Facebook: RedOctoberMalta, www. redoctobermalta. com
7. Authentic Maltese Summer nights at Ta’ Marija. Celebrating more than five decades of excellence, Ta’ Marija restaurant offers the ideal venue to celebrate any occasion with sumptuous food and exceptional service. Enjoy an allinclusive carvery buffet on Saturday evenings and Sunday lunches for just €27.50 per person, or indulge in a Maltese extravaganza every Wednesday and Friday evening with a spectacular traditional folk dancing show and mandolin and guitar duet. Keep updated on the Saturday night entertainment line up on Facebook. Ta’ Marija Restaurant, tel : 2143 4444, info@tamarija.com.mt, www.tamarija.com.mt
T&F EXHIBITION
© Francois Mori/AP/REX/Shutterstock
Renzo Piano
© William Matthews © RPBW
The Art of Making Buildings 15 September 2018 — 20 January 2019 The Gabrielle Jungels-Winkler Galleries, Royal Academy of the Arts, Piccadilly, London
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rom The Shard in London to the Pompidou Centre in Paris, the buildings of Renzo Piano have enriched cities across the globe. This exhibition reveals the vision and invention behind his pioneering work, showing how architecture can touch the human spirit. This illuminating exhibition follows Piano’s career, from the influence of his Genoese heritage and his rise to acclaim alongside friend and collaborator Richard Rogers, to current projects still in the making. Focusing on 16 key buildings, it explores how the Renzo Piano Building Workshop designs buildings “piece by piece”, making deft use of form, material and engineering to achieve a precise and yet poetic elegance. At the heart of the exhibition is an imagined ‘Island’, a specially designed sculptural installation which brings together nearly 100 of Piano’s projects. Designed and curated in close collaboration with Piano himself, this is the first exhibition in London to put the spotlight on Piano in 30 years.
The next issue of will be out on 2nd September 2018 with The Malta Independent on Sunday.
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© Enrico Cano
© Michel Denancé © RPBW
© Sergio Grazia © ADCK - centre culturel Tjibaou/RPBW
For advertising, contact Sean Ellul on +356 7921 0705 or 21 345 888 ext 123 sellul@independent.com.mt
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