welcome
While you shelter from the heat, take inspiration from the colourful photographs and flavourful recipes by our contributors. Claire Borg serves up rice dishes to be savoured at home or to serve as an al fresco lunch for a boating party or beach picnic. Comfort food is welcome at any time of year and Michael Diacono’s pastry-themed feature, with a guest recipe by Canan Cilingir, offers that and promises bliss in every bite. Anyone plagued by food intolerance knows how frustrating it can be to have to avoid your favourite meals and snacks, so Amy Mallia whipped up a trio of brunch recipes that can be enjoyed whether you are lactose intolerant or not. On hot days – are there any which aren’t? – quench your thirst with delightful bougainvillea-infused drinks that bring a splash of color and flavour to your table, or follow Andrew Azzopardi’s recommendation to pour yourself a glass of wine and let its flavours transport you through the rolling hills and sunlit vineyards of the Loire. In our design section, take a look inside the interior of a penthouse rental on Malta’s southern coast that was inspired by the limestone cliffs of St Thomas Bay and which enjoys a sophisticated urban touch, trace the journey of a Senglea building from its post-war reconstruction period to becoming a contemporary home for a young couple, and tour an award-winning new villa designed as a warm and welcoming space suited to contemporary living and entertainment. We’ll be taking a break in August and will be back in September with another gorgeous issue of Taste&Flair.
If you missed any issue of Taste&Flair and want a copy, we may be able to help so please do get in touch with us by email, Messenger, or on Instagram.
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 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
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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 written 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
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Low Tide at Pourville near Dieppe, Claude Monet. The cliffs and sand flats of Pourville, a small fishing village on Normandy’s coast, were the subject of several paintings by the artist who is better known for his paintings of water lilies in his garden at Giverny. Here, quick, spontaneous brushstrokes capture the shifting effects of light, weather, and tide. The painting was presented as a gift to the Cleveland Museum of Art in Ohio, USA in 1947, where it now remains.
Claire Borg’s Wholemeal Red Thai Rice with Prawns, Green Beans and Ginger Dressing. See feature starting on page 14.
Photo by Claire Borg.
Flower power
Drinks to brighten your day
Rice and shine
Inspiration for your summer kitchen 26
Timeless elegance
The allure of Loire Valley wines 28
Crumbs of comfort
Michael Diacono’s symphony of savoury pastry 42
The brunch bunch
Amy Mallia’s lacto-free trio 48 Project 16
Award-winning contemporary interior
Reviving history
A Senglea building’s journey from post-war reconstruction to contemporary home.
FLOWER POWER
A TRIO OF DELIGHTFUL DRINKS THAT BRING A SPLASH OF COLOUR AND FLAVOUR TO YOUR TABLE. FROM A SOOTHING TEA TO A VIBRANT COCKTAIL AND REFRESHING LEMONADE, THESE BOUGAINVILLEA-INFUSED BEVERAGES WILL BRIGHTEN YOUR DAY.
Photography: Corinne Vella Main image: Tetiana
Bougainvillea Lemonade
YOU WILL NEED:
1 cup fresh pesticide-free bougainvillea flowers
1 cup sugar • 1 cup water
1 cup freshly squeezed lemon juice
4 cups cold water • ice sprigs of fresh ice mint • lemon slices
1. Wash the Bougainvillea flower heads under running water. Separate the coloured “petals” from the stem and set them aside.
2. Combine the sugar and water in a pan. Bring it to a boil while stirring until the sugar dissolves. Add the bougainvillea, crushing them lightly first. Reduce the heat, and let the pan simmer for about 10 minutes until the liquid starts to thicken.
3. Remove the pan from the heat and let it cool. Now, strain the syrup to remove the flowers.
4. Pour the lemon juice into a jug and add the bougainvillea syrup and cold water. Stir the mixture well. Add lemon slices and sprigs of fresh ice mint and set the jug in the fridge till the lemonade’s cold.
5. To serve, put a couple of lemon slices in a glass and pour in the lemonade. Add some ice and serve garnished with a sprig of fresh mint.
Bougainvillea Iced Tea
YOU WILL NEED:
1 cup fresh pesticide-free bougainvillea petals
4 cups water
2 cinnamon sticks honey or sugar to taste
1. Wash the bougainvillea flower heads under running water. Separate the purple petals from the stem and set them aside.
2. Bring 2 cups of water to a boil and turn off the heat. Lightly crush bougainvillea petals in your hand and add them to the water. Let them steep for about 10 minutes, then strain the liquid to remove all the residue.
3. Put the remaining 2 cups of water in a pan with the cinnamon sticks and bring the the water to the boil. Cover the pan and let the water simmer for five minutes, then remove the pan from the heat and let it stand till the water cools down.
4. Mix the bougainvillea infusion with the cinnamon water and add honey or sugar to taste. Serve with crushed ice, if you prefer.
NOW OPEN IN GOZO
Bougainvillea Cocktail
YOU WILL NEED:
1 cup fresh pesticide-free bougainvillea petals
1 cup sugar
1 cup water
60ml gin
30ml fresh lime juice
30ml bougainvillea syrup soda water
TO GARNISH:
lime slices and bougainvillea flower heads
1. Prepare the bougainvillea syrup (see steps 1-3 of the lemonade recipe). Mix 30ml syrup with the gin and lime juice in a cocktail shaker. Add some ice and shake well.
2. Strain the liquid into a serving glass and top with soda water.
3. Garnish with lime slices and bougainvillea flowers. Serve immediately.
RICE& SHINE
The humble grain is varied and versatile enough to be centre stage in your summer kitchen. Take inspiration from Claire Borg’s colourful recipes and photographs.
RICE TYPES
There are thousands of varieties of rice that can be roughly grouped into three main types:
LONG GRAIN RICE
such as Basmati and Jasmine, has grains that remain separate and fluffy when cooked.
MEDIUM GRAIN RICE
such as Arborio, becomes creamy when cooked, making it ideal for risotto.
SHORT GRAIN RICE is sticky when cooked and is used in sushi and paella.
Flamingo Pink Rice with Smoked Tofu and Beetroot
I bought this pink rice from a specialty food shop in Rome during one of my travels. It is called Flamingo Pink Rice and it is obtained through the processing of a specific variety of black rice, which, thanks to milling, takes on a distinctive and delicate pink colour. The flavour is nothing unusual but it is an interesting variety of rice that I had not tried before. Any rice you have can do the job.
Serves 4
YOU WILL NEED:
400g cooked pink rice (or any rice you prefer)
3 beetroots
250g chunk of japanese smoked tofu the arils of 1 pomegranate
100g pine nuts
1 small bunch of dill
2 small baby cucumbers or gherkins
1 cup of seedless green grapes, left whole if small or halved finely grated rind and juice of ½ a lemon
4 tablespoons tamari or soya sauce olive oil
salt and pepper
1. Boil the beetroots with the skins on, then peel and dice them. Slice the cucumbers (or gherkins) thinly. Finely dice the tofu. Wash and chop the dill.
2. Stir the rice, beetroot, tofu, dill and pickles together in a serving bowl.
3. Add the lemon zest and juice, soya sauce, olive oil, salt and pepper. Mix well.
4. Stir in the grapes, pine nuts and pomegranate, and serve.
Wholemeal Red Thai Rice with Prawns, Green Beans and Ginger Dressing
Red rice has a distinctly nutty flavour and texture that marries surprisingly well with the sharpness of the spicy ginger and lime dressing and the sweetness of the prawns.
Serves 4
YOU WILL NEED:
300g cooked wholemeal red Thai rice
400g raw peeled prawns
1 tablespoon garlic butter
200g green beans
1 corn cob
1 inch of finely grated ginger
1 large avocado juice of 1 lime
1 tablespoon olive oil
1 tablespoon soya sauce
2 tablespoon sweet chilli sauce salt and pepper
1. Top and tail the beans and cut them into three pieces. Blanch for a minute in boiling water then quickly plunge them into iced water to stop them cooking. This will keep them bright green and nicely crunchy.
2. Boil the corn cob, let it cool and then sliced it into rounds. Peel and dice the avocado.
3. In a large pan, heat up the butter and quickly cook the prawns. Toss in the beans, mix them with the prawns and turn off the heat. Set the pan aside to cool.
4. Put the cooked rice into a serving bowl and stir in the prawn and bean mixture. Add the sliced corn and avocado.
5. Drizzle the salad with olive oil and the sweet chilli sauce, lime juice, and soya sauce. Add the grated ginger, stir the salad well, season and serve.
Enjoy a different way to savour swordfish. Long grain white rice is the perfect foil for a tasty blend of Mediterranean flavours.
Serves 4
YOU WILL NEED:
400g cooked long grain white rice
2 punnets cherry tomatoes
5-6 cloves of garlic
olive oil
salt and pepper
zest of ½ a lemon a handful of parsley a handful of mint
400-500g swordfish steak some white wine
1. Cut the cherry tomatoes into halves and place them on a baking tray. Drizzle them with olive oil, sprinkle with sea salt and add the halved garlic cloves in between the tomatoes. Roast for 20 minutes in a hot oven set on 200°C.
2. While the tomatoes cook, remove the bone and skin from the swordfish steak and dice it. Cook the chopped fish in a hot pan with some olive oil, lemon juice and white wine. It will only need 4 to 5 minutes. Set it aside.
3. Wash and finely chop the herbs.
4. Once the cherry tomatoes are cooked, remove the baking tray from the oven and mix all the ingredients together: fish, tomatoes, rice, herbs, lemon zest and seasoning.
5. Drizzle with olive oil and serve.
Swordfish and Roasted Cherry Tomato Long Grain Rice
Mixed Tomato and Feta Rice Salad
I used a mixture of pink, black and red rice grains which I bought separately. You can also find packs of ready-mixed rice.
Serves 4
YOU WILL NEED:
400g mixed cooked rice
2 heirloom tomatoes, finely diced
8 small yellow tomatoes, quartered
16 red cherry tomatoes, halved a few local rocket leaves, roughly chopped a handful of basil leaves, roughly chopped 200g goat feta cheese, cut into small chunks finely grated rind and juice of ½ a lemon 2 shallots, very finely diced (optional) 16-20 olives salt and pepper olive oil
1. Put the tomatoes into a serving bowl and season with salt and pepper.
2. Add the basil and rocket and the shallots (if you are using them), and mix the ingredients together.
3. Drizzle with olive oil and add the lemon zest and juice. Mix in the rice and fold in the feta.
4. Garnish with the olives and add more olive oil if needed.
Wholemeal Black Thai Rice with Hot Smoked Salmon and Edamame Beans
I had a Japanese style seaweed and sesame seasoning and added some of this to the salad before serving. Pickled ginger is the type served with sushi.
Serves 4
YOU WILL NEED:
400g cooked black Thai rice
300g hot smoked salmon
200g frozen edamame beans
2 large pinched pickled ginger
3 tablespoons soya sauce
2 tablespoons white rice vinegar juice of half a lemon
2 tablespoons sweet chilli sauce salt and pepper some fresh mint, finely chopped seaweed and sesame flakes as seasoning (optional)
1. Peel the edamame beans, boil them, then drain them and let them cool down. Finely chop the ginger.
2. Whisk together the lemon juice, sweet chilli, soya sauce and rice vinegar.
3. Add the rice, flaked salmon, edamame beans, pickled ginger and mint. Mix well. Season to taste.
Venus Rice with Bacon, Smoked Ham and Chicken
To make this, I used leftover grilled chicken that I had in the fridge. The cheese I used was mature cheddar. You can substitute this with any strongtasting cheese that you have to hand.
Serves 4
YOU WILL NEED:
400g cooked Venus Rice
300g cooked chicken, diced
200g smoked ham, diced
10 slices of collar or back bacon, cooked, diced
200g sweet corn, rinsed and drained
200g diced fresh pineapple, peeled and diced
150g shredded cheese
1 tablespoon ketchup
1 tablespoon mayonnaise
2 tablespoon sweet chilli sauce
1 tablespoon bbq sauce
1. Put the cooked rice in a mixing bowl. Stir the sauces together until they are well blended and add them to the rice. Mix the sauce into the rice until all the grains are well coated.
2. Add the remaining ingredients to the bowl and use two forks to toss the until the ingredients are mixed in..
3. For an extra kick, add some finely diced jalapeño peppers.
TDINE WITH US AT THE EDGE RESTAURANT
As summer reaches its peak and temperatures rise, there’s no better way to unwind than by the sea, where you can relax and rejuvenate.
his July, The Edge Restaurant at the Radisson Blu Resort St. Julian’s is extending its hours, now offering dinner service from 7 PM to 10 PM, Wednesday to Sunday. This allows you to make the most of your visit and enjoy the serene ambiance of our seaside location.
The Edge Restaurant provides a casually elegant outdoor dining experience with breathtaking views of the Mediterranean Sea. Perfect for a leisurely dinner, our seasonal menu features grilled favorites, fresh salads, and delicious starters and desserts. With yachts drifting on the horizon and the sparkling lights of the Dragonara Casino in the distance, it’s an ideal spot to share moments with friends and loved ones.
The Edge is more than just a restaurant – it’s a destination where every bite is enhanced by the stunning sea and sky.
Our new menu includes a variety of starters, salads, burgers, pizza, pasta, risotto, main courses, and delightful desserts.
Beyond the exquisite food and drinks, The Edge boasts a magnificent outdoor terrace overlooking the bay, enhancing your al fresco dining experience.
We recommend reserving a table in advance by emailing us at edgelido@ rdbmalta.com, calling +356 2137 4894, or visiting our website https://www. theedgemalta.com/
Complimentary parking is available for our guests.
THE TIMELESS ALLURE OF
Loire Valley Wines
In a world where wine trends come and go, the classics of the Loire Valley stand the test of time. Andrew Azzopardi takes a virtual journey through the rich terroir and exquisite flavors of Sancerre and Pouilly-Fumé.
It’s a hot Sunday afternoon in mid-July and I’m watching the kids diving into the pool and effortlessly coming out again, only to jump back in and repeat once again ad nauseum. The din of the cicadas that are hiding in the large Aleppo pine tree above me, overpower the noise of the kids’ laughter, as I take shade beneath it. My wife, Roberta calls the kids to dry themselves and join us for lunch while I reach for a bottle of Pouilly-Fumé from the ice-bucket and pour a glass for everyone at the table.
I’ve forgotten the last time I brought a bottle of crème de la crème Loire-Sauvignon Blanc such as Pouilly Fumé or Sancerre to lunch and I’m excited. I wipe my brow from the drops of sweat and take a whiff. Intense lemon drops and rich apricot aromas emerge from the swirling glass. I take a larger than usual swig of the wine. The bright flavours and searing acidity are like a splash of cool water instantly cooling me down. It’s rich, mineral and juicy with a beautiful, long finish. No wonder it’s such a classic.
There was a time a time when Pouilly-Fumé and Sancerre were the darlings of the wine world. They graced the tables of the finest restaurants and were the go-to choice for those in the know. But somewhere along the way, amid the rise of New World wines and the advent of trendy varietals, these Loire Valley classics got a bit forgotten in the shuffle. Why? Perhaps it’s the fickle nature of wine trends. Or maybe it’s the flood of different styled Sauvignon Blancs from other regions like Argentina, Chile, New Zealand and California that can be found at a quarter of the price. Don’t get me wrong – those wines have their merits. In fact, I’m a fan of diversity and especially New World Wines, but they often lack the terroir-driven minerality and elegance that Pouilly-Fumé and Sancerre offer, in exchange for big, bold fruity flavours that are easy to enjoy. I also believe that the fact that most French wines, including Pouilly-Fumé and Sancerre, never mention the grape variety on the label, wrongly assumes that most consumers know these facts.
Great wine is not just about taste. It’s about the experience, the food and the journey.
aging in torched barrels, but because of the typical smoky and flinty character the wine often exudes due to the special terroir of the area. This region’s Kimmeridgian marl soil, rich in limestone and clay, imparts a minerality that is as striking as it is unique. In hindsight I do think that the somewhat difficult-to- pronounce name is one of the reasons it has become so overlooked. It’s often confused with Pouilly Fuissé, which is made from Chardonnay and has a richer, oaky style that make it so different.
Next, Sancerre – a name that makes any wine lover’s heart skip a beat. Perched on the left bank of the Loire, this region boasts a mix of soils, from limestone to flint and clay. This diversity gives Sancerre wines a vibrant acidity and a spectrum of flavours, from zesty citrus to green apple and even a hint of freshly cut grass.
On such wines, I think we need to get a little bit nerdy and talk terroir to fully appreciate them. The magic of these wines lies in the soil and the climate. PouillyFumé’s Kimmeridgian marl soil not only gives the wine its trademark flinty character but also ensures good drainage, which is essential for growing high-quality grapes.
Sancerre, with its varied soils, brings a different dimension. The chalky “Caillottes” soil delivers wines with bright acidity and crisp fruit flavours. The flint, or “Silex,” soils impart that gunflint smokiness, while the clay and limestone “Terres Blanches” add a richer, more textured profile. It’s a perfect storm of geological factors that create wines of unparalleled complexity.
Both Sancerre and Pouilly Fumé are from the Loire Valley, nestled in central France. A land of fairy-tale châteaux and lush vineyards, but, for wine aficionados, it’s synonymous with some of the most exquisite Sauvignon Blancs on the planet – wines that are also gourmand in style, or food friendly. Both these wines are perfect pairings
with our typically light Mediterranean summer foods such as delicate white fish, salads and vegetables. Pouilly-Fumé and Sancerre are incredibly versatile, but it’s their incredible acidity, minerality and citrus flavours that work wonders with our type of food – seafood lovers, rejoice. Think oysters, shrimp, or a simple grilled fish with a squeeze of lemon. The saline notes of the seafood play off the mineral undertones of the wine, creating the perfect balance and harmony.
Goat cheese is another classic. The tangy creaminess of a fresh chèvre, the crumbly French cheese Crottin de Chavignol or even the local soft Gbejna served with a chilled glass of Sancerre is pure bliss. For something a bit heartier, the more structured Pouilly-Fumé with roasted chicken or even a light pork dish is delicious. The wine’s opulence and high acidity cuts through the richness of the meat, cleansing your palate with every sip.
These wines are a celebration of tradition, terroir, and timeless elegance. They’ve been overshadowed by more marketable names, but their quality and character remain unmatched. Rediscovering Pouilly-Fumé and Sancerre is like rekindling a romance with an old flame – familiar yet exhilarating. Of course, like most wines, I always recommend choosing the better-quality producers which would show off the typical benchmark flavours that we expect from such wines.
In a world of fleeting trends, some things are worth holding onto. The next time you’re perusing the wine aisle or planning your next summer soirée, reach for a bottle from the Loire Valley. Pour yourself a glass, take a sip, and let the flavours transport you to a place known for its terroir. Because, in the end, great wine is not just about taste. It’s about the experience, the food and the journey. And what better journey than one through the rolling hills and sunlit vineyards of the Loire?
Andrew Azzopardi is a wine specialist certified by the Wines and Spirit Education trust.
“I’m often asked about what my favourite foods and ingredients are, what I like to cook with and what you will always find in my pantry and freezer at home. I like all foods so I find it difficult to pinpoint a favourite dish, but what I always find so convenient to have in the freezer is pastry. When I make pastry, I always prepare an extra amount and freeze it, ready to use in a jiffy without the hassle of having to make and rest it on the day. Obviously, having ready made, good quality shop bought pastry is fine. I don’t make my own phyllo, but the other types I do. ”
SAVOURING EVERY CRUMB
THERE’S SOMETHING PARTICULARLY APPEALING ABOUT PASTRY WHICH MAKES IT COMFORTING AT ANY TIME OF YEAR. THESE RECIPES ARE A SYMPHONY OF FLAVOURS WITH BLISS IN EVERY BITE.
Food: Michael Diacono, chef patron, Giuseppi’s Bar and Bistro
Photography: Brian Grech Wine recommendation: Andrew Azzopardi, Vintage 82
SARIYER BOREK
I must confess to not having made these myself. They were made and gifted to me by Canan Cilingir, and they were so beautiful and delicious that I had to have them photographed for this feature. She very kindly sent me the recipe too. Teşekkür ederim.
SERVES 6
PREPARATION AND COOKING: 90 minutes
WINE: “A fresh and crisp mineraldriven wine would work perfectly. An unoaked quality Chablis, Sancerre or Pouilly Fumé would give freshness to this rich dish. If serving the borek as an appetiser, a sparkling wine such as Prosecco is also a good match.”
YOU WILL NEED:
500g phyllo pastry
FOR THE FILLING:
2 tablespoons extra virgin olive oil
1 teaspoon butter
2 medium onions, peeled and diced
50g pine nuts
500g minced beef
1 teaspoon salt
1 teaspoon black pepper
50g currants
FOR THE BRUSHING GLAZE:
130ml milk
75ml extra-virgin olive oil
75ml vegetable oil
1. Heat extra-virgin olive oil in a frying pan with the butter then add the chopped onions. Stir fry for a few minutes to soften the onion but do not let it colour. Add the pine nuts. Cook for a minute or two.
2. Add the minced beef, fry it, and let it cook till it browns well and any juices released have dried up. Season and add the currants. Fry the mixture for another 2 minutes, then leave it to cool to room temperature.
3. To prepare the glaze simply mix the ingredients together in a bowl.
4. Now, preheat the oven to 190°C and line a baking sheet with non-stick paper.
5. Lay a sheet of phyllo pastry on a flat surface and brush it with the glaze. Cover this with another sheet of pastry. Brush the top pastry sheet with glaze, then spread it with some of the cooled filling. Roll up the filled pastry and shape it into rings or hearts. Place these onto the lined baking sheet. Continue in this way until you use up all your ingredients.
6. Brush the borek with glaze and then bake them in the pre-heated oven for 2025 minutes till they turn golden brown and crisp. Serve them hot. Any leftovers can be reheated in an oven to recrisp the pastry.
APPLE, SAUSAGE AND FRIARIELLI “TARTE TATIN”
A one-pan dish using a few ingredients that work well together to create a mouthful of great flavours. A side salad is all that is needed maybe, to calm the richness of the pastry and the sausage.
SERVES: 4 as a main course
PREPARATION AND COOKING: 60 minutes
WINE: “I would go for an elegant Italian Chianti with this dish. On a warm summer day, cool a good quality Italian Chianti Classico in an icebucket for ten minutes before serving.”
YOU WILL NEED:
50g butter
2 medium onions, peeled and sliced
1 granny smith apple, peeled and sliced
200g salsiccia (I used Sicilian), skinned and roughly chopped pepper and salt
a few sprigs fresh thyme
75ml dry white wine
100g Friarielli (I used jar-preserved)
1 packet frozen puff pastry round roll (approximately 250g), defrosted
1. Melt butter in a 22cm oven-proof frying pan. Add the onion and fry it until it is translucent and softened. Add the apple and chopped sausage. Fry on high heat, stirring often.
2. Season with pepper and salt and fresh thyme. Add the white wine and leave to evaporate completely before stirring in the friarielli. Set the mixture aside to cool for 15 minutes.
3. Preheat the oven to 200°C or 190°C fan.
4. Roll out the defrosted pastry and cover the cooled sausage mixture with it. Transfer the pan to the oven and bake it for 25 minutes till the pastry rises and turns golden.
5. Remove the pan from the oven and let cool for 5 minutes before covering the pan with a large plate and carefully flipping it over. Serve the tart at once.
RABBIT “SPRING ROLLS”
This is tradition all wrapped up. The rolls are so good that I’m giving the recipe to make loads. Freeze them, and then just pop them into a fryer whenever the urge arises. As the amount is so large, you might need to cook them in batches or simply make less. I served with a tomato salsa and a pea purée as dipping sauces.
MAKES APPROX: 40 rolls
PREPARATION AND COOKING: 90 minutes
WINE: “This dish screams Rosé Prosecco to me. The high acidity of a fresh and fruity Prosecco would cut through the fattiness of the “spring rolls” and the richness would complement the depth of flavours.”
YOU WILL NEED:
50ml vegetable oil
2 onions, peeled and chopped finely
8 cloves garlic, peeled and chopped finely
2 large carrots, peeled and diced finely
4 celery sticks, diced finely
8 fresh bay leaves • salt and pepper
2 kg rabbit bellies, cut into 2cm thin strips
1 tablespoon mixed spice • 500ml Port wine
1 tablespoon cocoa powder
2 packets spring roll wrappers (40 sheets)
1. Heat the oil in a large deep pot and fry the onion for a few minutes till it turns translucent, then add the garlic. Fry this for 2 minutes, then add the carrots, celery and bay leaves. Stir fry the mixture on high heat for 5 minutes.
2. Add the chopped rabbit and fry it till it browns all over. Season well with salt, pepper and the mixed spice.
3. Add the Port wine and let it evaporate. Next, add the cocoa powder, stir the mixture well, then remove the pot from the heat and let it cool to room temperature.
4. Spoon the filling onto the wrappers and roll them up, following the instructions given on the packet. I like to brush the ends with water to make sure the rolls seal well.
5. Deep fry the filled rolls in hot vegetable oil for 5 minutes till they turn golden brown and crispy.
MINI LAMB “TIMPANA”
Making portion sized “Timpana” might be a pain but it makes serving so much easier. Mini “Timpana” is ideal if you have guests over for dinner, as they look that little bit more special.
SERVES: 10 (starter)
PREPARATION AND COOKING: 2 hours
WINE: “This is a rich dish that needs a wine that will complement the depth of flavours and cut through the fattiness. A top quality Barbera d’Alba would work perfectly with this without stealing its thunder.”
YOU WILL NEED:
3 tablespoons extra-virgin olive oil
1 onion, peeled and finely chopped
1 leek, cleaned and finely chopped
1 stick celery, finely chopped
2 sprigs rosemary • 80g chopped bacon
600g piece lamb shoulder • 50ml dry white wine
2 tins peeled tomatoes • salt and pepper • 2 eggs
100g grated parmesan • 500g small penne rigate
400g puff pastry sheets • 1 beaten egg to brush the tops
1. Heat the extra-virgin olive oil in a heavy bottomed casserole pot. Add the onion, leek, and celery. Stir fry them till they soften, then add the rosemary and bacon. Fry the mixture till the bacon colours. Add the lamb and brown the meat all over before adding the wine.
2. Cook the mixture till the wine evaporates, then add the tomatoes. Rinse out the tins with a little water into the pot. Season the mixture, then cover the pot and let it simmer on low heat for one hour till the meat is tender. Set it aside to cool.
3. Place the lamb on a board and use two forks to pull the meat apart and return it to the sauce. While the sauce is cooking, grease and line 10 dariole moulds with the puff pastry. Cook the pasta in salted boiling water for only half the recommended cooking time, then drain it and let it cool.
4. Now, mix the 2 eggs and grated cheese into the sauce, add the cooled pasta, stir the mixture well and use it to fill the pastry-lined moulds. Cover the filled molds with puff pastry discs, pinch the edges to seal, and brush the tops with beaten egg.
5. Bake the “Timpana” for 25 minutes till the pastry turns golden. Run a blunt knife around the edge of each “Timpana” before turning them out onto serving plates.
TORTELLACCI ALL’ AMATRICIANA
Using shop-bought fresh lasagne sheets takes half the work out of this preparing this recipe.
SERVES: 6
PREPATAION AND COOKING: 45 minutes
WINE: “A deep and rich Italian style rosé would work with the balance and richness of the dish. However, I would avoid rosé wines that are matured in oak because it will overpower the sweetness of the guanciale.”
YOU WILL NEED:
1 packet fresh lasagne pasta sheets
400g guanciale, cut into lardons
1 small onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 heaped tablespoon double tomato paste
4 fresh tomatoes, peeled and chopped pepper and salt • 1 beaten egg to seal
60g grated Pecorino Romano
FOR THE SAUCE:
300ml fresh cream
70g grated Parmesan cheese pepper • 1 teaspoon butter
1. Heat a frying pan and add the guanciale lardons. Stir fry them on moderate heat to render the fat and colour the meat. When the pork is well browned, add the onion and garlic and stir fry for a couple of minutes.
2. Next, add the tomato paste. Mix this in well and cook it out for a minute before adding the chopped tomatoes. Season the mixture with pepper, check the taste for saltiness and adjust the seasoning.
3. Simmer the mixture gently for 10 minutes till it thickens. Turn off the heat and let the mixture cool down completely before mixing in the grated Pecorino.
4. Cut the lasagne sheets into 8-10cm squares and fill these with the Amatriciana. Brush the the pasta edges with beaten egg then fold the filled pasta into a triangle. Brush the triangle ends with egg, then bring them together and pinch them to shape.
5. Prepare the sauce by simply heating the ingredients together gently in a pot. Boil the filled pasta in salted water for four minutes then serve them in the sauce.
QUAIL
WELLINGTON
This is a special dish so it’s ideal for a dinner party. Buying the quail boneless and using ready made puff pastry cuts the work load by half. You may also prepare these in the morning and keep them in the fridge, to be baked later on in the day. I served these with red wine sauce and mashed sweet potatoes.
SERVES: 6
PREPARATION AND COOKING: 90 minutes
WINE: “Quail and good quality Pinot Noir are a match made in heaven. Admittedly, good Pinot Noir can be quite expensive, especially when it’s from Burgundy, so a cheaper option may be New Zealand Pinot Noir or top quality Beaujolais Cru such as Morgon or Moulin à Vent.”
YOU WILL NEED:
6 boneless quail
salt and pepper
100g mortadella, in one piece
100g minced veal
60g walnut kernels, chopped
4 chestnut mushrooms, cleaned and chopped a handful parsley, chopped
1 teaspoon tomato paste
6 slices long bread cut for “tramezzini”
4 tablespoons truffle paste
2 sheets puff pastry
1 egg for wash
1. Place the quail on a board and season them. Preheat the oven to 200°C and line a baking sheet with non-stick paper.
2. Cut the mortadella into chunks and blend it in a food processor, and then transfer it to a mixing bowl. Add the minced veal, mix well and season. Mix in the chopped walnuts, mushrooms, and parsley together with the tomato paste. Make sure the filling is well amalgamated before stuffing the quail. Roll up the quail and reshape them as best as you can.
3. Use a rolling pin to flatten the tramezzini bread. Spread it with truffle paste then roll up the quail in the bread. Cut the pastry into long strips wide enough to cover the quail. Roll up the filled birds making sure to seal the pastry edges.
4. Transfer the wrapped quail to lined baking sheets, brush the pastry with beaten egg, and roast the stuff birds in the preheated oven for 25 minutes.
Broadside Terrace’s Irresistible Flavours
THE THRILL OF THE GRILL
Summer in Malta ushers in a wave of culinary delights, inviting food enthusiasts to step out from traditional indoor dining. As the sun-kissed season reaches its peak, it’s the perfect time to indulge in al fresco experiences, where vibrant summer flavours blend seamlessly with awe-inspiring waterfront views.
If you’re searching for a spot that encapsulates these elements, look no further than Broadside Terrace. This chic outdoor resto-lounge is elegantly situated on a secluded promontory overlooking the tranquil St. George’s Bay in St. Julian’s. Prepare to be enchanted by the sensational Mediterranean and Turkish-inspired cuisine, exceptional cocktails, and an ambience that transports you to a realm of pure gastronomic bliss by the sea.
At the core of this culinary haven is an authentic woodchip grill, where the restaurant’s master chefs exhibit their unparalleled skill in grilled cuisine. Whether you desire the tenderness of a perfectly cooked steak or the delicate flavours of a fresh catch, every bite is a harmonious symphony of smoky richness that will leave you craving more. Enhancing your dining experience, every main course comes with a complimentary meze platter - a delightful assortment of dips and freshly baked tandoori bread perfectly complementing your chosen dish.
For those in search of lighter fare, Broadside Terrace’s menu also offers an enticing selection of light bites. From grilled king prawns to charred swordfish marinated in zesty lemon and lime, there’s something to satisfy every palate as you soak in the breathtaking sunset views.
The exquisite cocktail menu adds even more pleasure to the experience. Broadside Terrace presents an impressive selection of refreshing beverages, aptly dubbed “sunset accelerators”. Enjoy classic favourites like Margaritas, Daiquiris, and Mojitos, or explore innovative concoctions crafted by their expert mixologists.
One common concern with discovering a top-notch al fresco eatery during the peak summer season is the fear of it being overcrowded. At Broadside Terrace, such worries evaporate. Every aspect of the layout is meticulously designed to ensure an enchanting experience for all diners at any time. Thoughtfully arranged tables provide each guest with ample space, ensuring a sense of intimacy on
the spacious outdoor terrace even when at full capacity. Additionally, complimentary parking is available for all patrons, making dining at Broadside Terrace the epitome of a relaxed night out.
From the moment you arrive, greeted by a dreamy sunset and tantalising smoky aromas on the breeze, to the last bite and sip under the twinkling summer stars, Broadside Terrace unveils a world of gastronomic wonders that beckon you to return time and again.
Indulge in the extraordinary al fresco dining experience at Broadside Terrace. Open daily from 7 pm to 10.30 pm. Enjoy complimentary parking at the Corinthia St George’s Bay car park. Book now for an unforgettable experience. Broadsideterrace.com or phone +356 2370 0000
THE
BRUNCH BUNCH
QUICK, REFRESHING AND EASY TO PREPARE, THIS TRIO OF GO-TO BRUNCH RECIPES ARE DELIGHTFULLY LACTOSE-FREE.
As someone who grew up savouring Tanti’s nocciola ice cream on hot summer days after swimming at Fond Ghadir, indulging in the exquisite cheeses of Tuscany during family holidays, and spending weekends baking up a storm, discovering my lactose intolerance a few months ago was a shock. It didn’t take me long to realise, though, that there are so many readily-available lactose-free options and that I can still whip up some of my favourite dishes and enjoy their flavours. Here are a few that’ll go down well for brunch.
BAGHALA GHATOGHINSPIRED “BRUSCHETTA”
The type of bread you use makes all the difference in this recipe. Thickly sliced and toasted to perfection, rustic-style bread is the perfect foil for the other ingredients. My favourite is a “Xiklun” loaf from my local baker. I used olive oil in this recipe, but you could substitute this with lactose-free butter.
Serves 2
YOU WILL NEED:
French-style rustic bread
200g frozen broad beans
3 garlic cloves, peeled, crushed and finely sliced
3 tablespoons lactose-free Greek yogurt
3 teaspoons tahini (adjust to taste)
1 teaspoon ground turmeric
1 teaspoon dried dill
½ tablespoon olive oil
salt and pepper to taste
1. Heat a frying pan over a medium heat, adding oil in and then the beans. Cook for around 5 minutes, stirring occasionally.
2. Lower the heat and add in the garlic, stirring to prevent burning. Cook for another 2 minutes or so until the garlic has softened and becomes fragrant.
3. Add the turmeric, dill, salt and pepper, stirring to evenly coat the beans. Remove from the heat.
4. Cut the bread into thick slices and toast them until golden.
5. In a small bowl, combine the yogurt and tahini. Once mixed, spread a thick layer over the toast. Top with the beans and serve at once.
REFRESHING PEACH AND ROCKET SALAD
For a delicious summery salad you can prepare in minutes, combine the sweetness of fresh peaches with salty feta cheese.
Serves 2
YOU WILL NEED:
3 peaches
1 small shallot
50g lactose-free feta cheese
4 cups rocket leaves
¼ cup walnuts
½ tablespoon sunflower seeds, shelled and roasted ½ tablespoon pumpkin seeds, shelled and roasted olive oil
salt and pepper
1. To prepare the ingredients, peel the peaches and cut them into wedges, roughly chop the walnuts (but not too finely), and thinly slice the shallots. Reserve two peach halves as a garnish.
2. Place the rocket in a bowl or platter. Place the peaches and shallot slices on top.
3. Crumble the feta cheese over the platter, then sprinkle over the walnuts, sunflower and pumpkin seeds.
4. Drizzle the salad with olive oil and season with salt and pepper, top with a peach half, and serve immediately.
ÇILBIR (TURKISH POACHED EGGS)
Çilbir dates back to the 15th century Ottoman Empire, but is right up to date for brunch. Dressing poached eggs in a silky sauce of spiced and herbed yogurt lifts them out of the ordinary.
Serves 2
YOU WILL NEED:
4 eggs
1 cup lactose-free Greek yogurt
1 large clove of garlic, peeled and minced
2–3 tablespoons white vinegar
1 teaspoons chili flakes
1 teaspoon za’atar rustic bread, sliced and toasted chili oil
salt and pepper
1. Mix the yogurt and garlic in a bowl with a pinch of salt. Divide the yogurt between two serving bowls and set them aside.
2. Bring a medium saucepan of water to a boil, then stir in the white vinegar.
3. While the water is boiling, crack an egg into a small fine mesh sieve over a small bowl, swirling the egg around to drain away the more liquid part of the white. This will prevent your poached egg from getting those spider-web-like strands when it hits the water. Transfer the egg to a small bowl or ramekin.
4. When the water is at a rolling boil, lower the heat to a simmer and use a spoon to stir the water to create a vortex. Quickly pour the egg into the centre of the vortex. Let it cook for 3 minutes, or until the white becomes firm. Transfer the cooked egg to one of the yogurt bowls.
5. Prepare the rest of the eggs in the same way.
6. Once all the eggs have been cooked and placed into the bowls, drizzle them with chili oil and then sprinkle the za’atar and chili flakes over. Serve immediately with the toasted bread.
Interior design and project management: Atmosphere Design
PROJECT16
A contemporary new-build fulfils its twin-purpose of design appeal and desirable lifestyle
Photography: Peter Pullicino
PROJECT16
Whenan old villa was demolished to make way for a new one it had stood empty for a year or so. The design brief for the new villa that was built over the same footprint focused primarily on creating a modern-looking home that is a warm and welcoming space suited to contemporary living and entertainment. Atmosphere Design came on board when the building was almost complete and created an interior that won a Big See award earlier this year.
Large plate glass apertures and doors dissolve the visual boundary between indoor and outdoor spaces. The PVC apertures by Finestral Ltd are easy to maintain and provide excellent insultation, helping to improve the energy efficiency of the home.
Discover the full range of sunscreens, decking, profiles and cladding modules for walls, ceilings and facades, designed to offer the look of natural wood, without requiring maintenance, thanks to a patented resin-shielded technology.
“The property is characterised by hard lines and open spaces so we emphasised the use of natural materials to create a welcoming and serene environment,” the designers Dominique and Clive say. “Timber flooring and ceilings, colours which are pleasing and restful to the eyes, and textured fabrics are prevalent in the various spaces. Marble also features throughout the villa, as does the element of black metal finishes. This creates a sense of aesthetic consistency.”
The play on materials as one walks through the villa provides a delightful experience
OF
OF Modular Outdoor Kitchens make every outdoor space an opportunity. An outdoor kitchen extends your indoor living space into the outdoors, increases its functionality and as a result adds value to your property. At HHF, we understand that no space is like another, just like exigencies and style differ. OF outdoor kitchens are flexible in terms of aesthetic design, functionality, size, and configuration.
Whatever the design you choose for your outdoor kitchen, one thing is for sure, that an OF kitchen will not disappoint.
OF OUTDOOR KITCHENS ARE COMPLETELY MADE IN ITALY USING SOLELY HIGH-GRADE STAINLESS STEEL THAT CAN WITHSTAND ANY WEATHER CONDITION
The challenge the designers set themselves was to embrace and enhance the linear
character of the architecture
Vertical cladding by Brands International Ltd in various areas of the house enhances the linearity of the interior design scheme, creating an illusion of height and making the respective areas feel more spacious and open.
Having one large open space with only a few dividing walls presented a design challenge. To retain a sense of flow and transparency while still distinguishing the respective areas, the designers used split flooring, different ceiling levels and finishes, and materials such as glass. “It’s hard to deny the potential beauty of using straight and hard lines in design and architecture,” Clive says. “Nevertheless the risk, emanating from such linear elements, of ending up with a cold and impersonal place, cannot be underestimated, either.”
The challenge the designers set themselves during the design process was to embrace and enhance the linear character of the architecture throughout their proposed designs, using that very concept to create a warm, appealing, and welcoming house. Their starting point was to explore what materials, contrasts and linear designs could transform the open spaces into homely and stylish living areas. This design approach is reflected in the vertical slats used in the various spaces. Their finishes differ according to the respective area of the house.
Oak flooring was used throughout most of the property. In the open plan area, a Ceppo di Gre tile contrasts beautifully with this, creating unique spaces. A sage green was applied across the ground floor area and followed through in the garden. In a similar manner, a Greystone marble was used consistently throughout the villa. The façade features travertine cladding in various sections, complemented by recessed timber slats which give it a striking appeal. Black metal features in the external areas of the villa, such as in the railings and protruding metal frames around some of the main apertures.
A feature wall that acts as backdrop to the outdoor kitchenette is made from a composite material with the look and feel of wood and which has an exceptionally high level of resistance to fading and sunlight. The design element creates visual continuity with the vertical wood slats featured in the internal spaces, but with the material resilience required in outdoor areas exposed to the elements. The swimming pool is characterised by a customised feature wall with vertical slots and stainless steel fittings that were specifically designed and made for the project. Water pours through the steel-lined slots into the pool, creating a soothing waterfall effect.
Decking here, by Brands International Ltd, offers a warm, natural appearance that blends seamlessly with the outdoor environment. This creates an inviting and organic feel.
On the poolside terrace, vertical cladding by Brands International Ltd adds a modern, sleek look that makes the outdoor kitchenette by HHF Contract stand out, while its warm, natural look complements the setting.
“It’s hard to deny the potential beauty of using straight and hard lines in design and architecture”
The consistency of the designers’ approach has resulted in a striking home which fulfils its twin-purpose of design appeal and desirable lifestyle.
“Specific design elements feature throughout the different rooms emphasising the sense of consistency and harmony,” Clive says. “The play on materials as one walks through the villa provides a delightful experience. Every corner captures one’s attention through the use of well thoughtout design elements, textures and customised pieces.”
Natural materials were selected to create a welcoming and serene environment throughout the home. In the main bathroom supplied by Josies Bathrooms, veined tiling and a marbled vanity create a luxurious look.
“We
were extremely glad that our client not only trusted us with entirely with the interior design for their home, but also allowed us to carry it through almost to the last detail,” the designers say. “There is a gratifying sense of satisfaction when the final outcome strongly reflects the original designs and renders. It can be a tedious process which requires pursuing every small detail, but looking at the final product is very rewarding.
“As designers, we spend a good amount of time chasing inspiration, but, as with most jobs, we wouldn’t see the result of inspiration without the hard work it takes to follow through with our ideas. When events such as the Big See Award recognise your work, it is indeed rewarding. That motivates us to keep pursuing our passion for interior design.”
Layers of fabric and natural materials create a calm atmosphere in the bedroom.
"My partner and I love art and interiors and have slowly decorated our entire apartment. Things got a little slower in that department once our little one arrived and we mean our daughter, not another cat! We always liked the idea of a rich shade of green and this is certainly it, we love how it works with all the natural wood tones. Sigma Voice of Colour: Forest Ruin Christian Grech
REVIVING
Using plants as accents in a modern build can significantly enhance the aesthetic and functional aspects of the space. Plants add a natural contrast, softening the overall look of clean lines and minimalist designs, bringing warmth to a space, and introduce a variety of texture that can add visual interest and depth. For this courtyard space and throughout the property, The Gardener by Andrew Bellia used strategically placed plants to act as focal points, drawing the eye and creating a sense of balance.
HISTORY
A Senglea building’s journey from post-war reconstruction to contemporary home.
Architecture & interior design: MMK Studio
Photography: Alex Attard • Styling: Enrika Pizzuto
A customised
unit complements
“The owners have a strong aesthetic sense but were very open to our ideas.”
Nestled in Senglea’s historic urban conservation area stands a postwar house and recently transformed into a contemporary home. The building is the result of post-war reconstruction through the War Damage plan, which dates it to around the 1950s. It was previously inhabited by a member of the local clergy and remained vacant for a while until the current owners took it on in around 2015 to refurbish as their new home.
The double fronted façade of the building has a north-west facing aspect and, before the current owners took it on, it occupied just two floors. The back of the building faces southeast, and enjoys limited side views of Dockyard Creek facing Vittoriosa. The young owners wanted a home that met their essential needs and to maximise the views of Dockyard Creek. “They have a strong aesthetic sense but were very open to our ideas,” says Melissa Giordimaina, project lead at MMK Studio.
Light
to accent and enhance the building’s architecture. A multi-storey pendant light cascades down the atrium, visually connecting the new extension to the older part of the house.
vanity
the clean lines and monolithic look of the main bathroom, created from material supplied by Rabat Marbles.
fittings by Glow were selected
YOUR EXPERT IN WALL COVERING AND FLOORING
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The two-storey house was flanked by three-storey neighbouring buildings which created a lacuna in the existing streetscape, so the archictect proposed building a single storey extension on the second floor. As the existing house already offered enough space for a residence, the new extension was kept to a minimum and set along the façade, creating an airy and inward-looking courtyard at second floor level. This allows in plenty of daylight through its south facing aspect and created better views of Dockyard Creek from the new roof terrace over the façade at roof level.
Given the historical urban conservation context, the new extension had to be designed to blend externally with the house’s immediate surroundings. This was achieved by adopting a continuation of the outer façade’s masonry and timber apertures. As the inner part of the extension is not visible from the street, the architects were able to design a structure that is contemporary and light and which makes extensive use of glass and steel elements, but this presented a structural challenge.
Nestled in Senglea’s historic urban conservaon area stands a post-war house recently transformed into a contemporary home.
“The original building’s ceilings consisted of steel joists supporting xorok stone slabs which did not allow the transfer of any significant loads from an overlying extension,” Melissa explains. “Planning regulations on height limitations mean that we could not incorporate load transfer elements into the design of the new extension. This had to be supported over the load-bearing walls at first floor level.”
“We were able to include materials such as aluminium, steel and concrete without distracting or clashing with the traditional masonry construction of the original building,” she adds. “Behind the wooden louvered apertures of the extension at second floor, we installed aluminium sliding doors, rather than timber doors, for additional energy efficiency. These slide into recesses created in the double skin of the façade, thus totally freeing the opening.”
The new part of the building had to be designed to blend externally with the house’s immediate surroundings.
Changesto the interior of the original building were mainly limited to the removal of internal partition walls to form larger spaces at ground floor for a kitchen-dining area, and at first floor level to form the master bedroom. There were a few changes to aperture openings, including the ones leading onto the courtyard at ground floor level, to admit more daylight to the interior, and a slight widening of the garage door to allow a vehicle to manoeuvre more easily.
A small encroaching structure in the courtyard at ground floor level was removed to allow better readability of the courtyard space and let in more daylight and air at ground level. The small cellar was originally accessible only from the street and otherwise
disconnected from the house. MMK Studio enlarged the cellar slightly and connected it internally to the kitchen-dining area on the ground floor through an internal staircase.
The project moved at a slow pace and some of the decisions were taken as the works progressed, such as the use of red oxide on the railing of the stairwell leading to the second floor. This staircase was designed to replicate the existing older one, but the contemporary staircase is in concrete. On the bottom two levels, the original flooring was kept in place wherever possible. Where there was a need to replace a part of it, microcement or parquet was used to avoid the new flooring sections competing with the existing patterned tiles.
The new extension was kept to a minimum and set along the façade, creating an airy and inward-looking courtyard at second floor level.
“We kept to a simple palette of mainly natural materials,” Melissa explains. “The extension roofing slab was left in architectural concrete, and the floor is in polished concrete. The courtyards were done in concrete with exposed aggregate and the steel structure was left exposed. There are linen fabrics and jute carpets, timber, marble and wooden floors. In the ensuite bathroom and in the hall we used microcement.
The project is long-term and ongoing. How does MMK Studio feel about the way it is developing? “This was one of our first projects back when we set up MMK Studio in 2015,” Melissa says. “A few years on, it has turned out to be one of our pet projects because the clients were very open to our ideas and very trusting. We ended up building a good relationship with them and we keep guiding them through the project as it evolves.” Now, that’s dedication for you.
Teak, known for its exceptional durability and resistance to the elements, contains natural oils and a high density, which makes it ideal for outdoor use, especially in exposed environments. Brands International Ltd supplied the teak decking for the rooftop terrace.
Architecturally, the introduction of new arches and soft curves serves as a design element to define the various spaces
CONTEMPORARY COASTAL DESIGN
The interior of this penthouse rental on Malta’s southern coast enjoys a sophisticated play on the hues and textures of limestone cliffs, and an urban touch.
Interior design and styling, project coordination, furniture and accessories design and procurement: Eliza Costabel, Studio Nomad Interiors Photography: Alessandro Tento, Eliza Costabel
WhenEliza Costabel of Studio Nomad Interiors sought inspiration for the interior design of a luxury holiday rental, she only had to look out at the view. The property is a penthouse situated on Malta’s southern coast overlooking captivating views of the soft limestone cliffs of St. Thomas Bay washed by the Mediterranean sea. The contrasting textures and colors of the rugged, fragile cliffs and the deep blue waters set the tone for the interior design scheme.
The design brief was to create a refined Mediterranean ambiance with visual impact and a sense of space, infusing the interior with an upscale hotel-like aesthetic while keeping within a reasonable budget. The aim was to maximise the property’s appeal to holidaymakers seeking a coastal home from home, and therefore its rental potential and return on investment.
At the outset, the penthouse apartment was still in shell form which offered a blank canvas and creative potential, and it had an interesting layout that made the most of its 100 square metres, staggering the two bedrooms to avoid the monotony of a tunnel-like corridor. Reshaping the interior architecture required only minor structural interventions. New gypsum elements, such as the sequence of arches in the corridor between the bedrooms and living space, the curved shower enclosure, and the curved bedroom wall, were introduced to articulate the spaces and to conceal unsightly structural beams.
Architecturally, the introduction of new arches and soft curves serves as a design element to define the various spaces, echoed in the kitchen by Joinwell. The dark colour of the kitchen cabinets adds depth and visual interest to the colour palette of muted natural tones.
Given the apartment’s compact size, the design concept was purposefully kept minimal, with only essential furniture installed. Custom seating and walls were reimagined as functional extensions of the architecture, minimising their visual intrusion into the space. The overall design centres on custombuilt furniture pieces, including the bathroom vanities and kitchen island, and the strategic use of natural stone such as the rough-textured feature wall and the smooth travertine vanity in the powder room. The minimal lighting and textured decor were selected to seamlessly fit the overarching design concept.
Architecturally, the introduction of new arches and soft curves serves as a design element to define the various spaces within the apartment as well as to conceal structural beams. Breaching the monotony of straight lines and angularity, curvature lends an organic and natural feel to an interior space, creating a sense of fluidity, movement and flow that is visually interesting yet emotionally soothing.
Rounded design elements in the various spaces echo the curvature of the interior architecture: the stool and concave wall in the main bathroom; the vanity unit and mirror in the powder room; rounded bedside tables and pendant lampshades and a softly curved headboard in the bedroom; reeded panelling at the rounded end of the kitchen island and running beneath the cantilevered dining bench with its customised cushions. Accessories enhance the softness of the aesthetic – an amphora in the hallway, the Tibetan singing bowl in the kitchen, vases on the dining table.
The brief was to create a refined Mediterranean ambiance. The overall design centres on custom-built furniture pieces and the strategic use of natural stone.
The colour palette is composed of muted neutral tones, maintaining a soothing, monochromatic theme throughout the interior, accented by a few darker elements add depth to create visual interest and a contemporary touch: the cabinetry in the kitchen area, the bedroom doors, the dining table and chairs. A soft, blush-toned limewash paint coats the walls throughout the apartment, unifying the visual and material texture of the interior. In the bathrooms a blend of microcement and rough-hewn travertine creates a tactile, Mediterranean ambiance, enhanced by the zelige tiles of the curved shower wall.
Textured drapes provide a privacy screen and shield the interior from the intensity of noonday summer light pouring in through the large plate glass terrace doors. A combination of direct and indirect electrical lighting provides definition to the tone-on-tone interior design scheme and creates a moody, atmospheric quality that accentuates the textural qualities of the furniture and décor. The selected light fittings enhance the effect of the overarching design scheme. Recessed light fittings cast warm light and interesting shadows, micmicking the play of sunshine and shade on limestone eroded by the wind and sea.
At roof level, a private plunge pool framed by inset planters enjoys views of the bay and the open sea beyond. Large loungers set on woven sisal mats and partly shaded by a ruggedly aged olive tree invite long hours of conviviality and lounging in the sunshine. Further along the roof terrace, a pair of string moon chairs and table create a conversation corner and, at the far end, a table and chairs offer a gathering spot for drinks with a view of the Mediterranean that provided the inspiration for the home from home.
Room with a view:
The contrasting textures and colours of the rugged, fragile cliffs of St Thomas Bay and the deep blue of the Mediterranean sea set the tone for the interior design scheme.
THINKING HOME RENOVATIONS? THINK NEW PVC APERTURES FROM FINESTRAL. Typically, home renovations bring to mind a fresh lick of paint, new soft furnishings, or perhaps a stylish wallpaper feature wall. But have you ever considered whether these renovations add value to your property? The next time you’re planning to renovate your entire residence or just a few rooms, consider starting with your apertures. PVC is highly resistant to weathering and corrosion, and requires minimal maintenance. It also has excellent insulation properties, which can help improve energy efficiency in your home, which can lead to lower heating and cooling costs. PVC windows and doors are available in a range of styles, colours, and finishes, including wood-like finishes that can match different architectural styles. PVC apertures by Finestral are produced locally in the San Gwann factory which means quicker replacements if accidents happen. Take advantage of the current DoubleGlazing Government Scheme and get up to €1,000 CASH BACK. Finestral, San Gwann Industrial Estate. Tel: +356 2146 3522, web: www.finestralmalta.com
Designed Just For You! At Satariano, we understand the unique needs of our customers, that’s why our kitchen packages are designed to be all-inclusive, ensuring you get everything you need without any hassle. Each kitchen setup includes high-quality cabinets, appliances, durable worktops, and even the kitchen sink and mixer. This all-in-one approach saves you time and effort, making the kitchen installation process smooth and straightforward. Complete kitchen starting from €6,400. Contact Satariano for an appointment on 2149 2149 or info@satariano.com
Fenici Rosé DOK Malta is made from a blend of Cabernet Sauvignon & Merlot grapes. The wine has a vibrant, pink colour; strawberry and cherry aromas with floral notes; and a fresh and well-balanced acidity. The Fenici line is a casual, easy to drink selection of white, rosé, and red wines vinified to yield surprisingly fresh and fruity personalities. Fenici wines derive from Meridiana’s estate and from closely supervised third party properties situated in the vicinity. More info on www.meridiana.com.mt. Trade Enquiries www.srausi.com
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Essential Mood collection by Florim: a captivating blend of earthy tones and textures that evoke a relaxed, sustainable lifestyle. Embrace a more mindful approach to time with these beautifully crafted ceramic tiles. Available exclusively from Satariano, 122 Msida Valley Road Birkirkara. Tel. 2149 2149.
We will be back in September 2024 with The Malta Independent on Sunday. For advertising, contact Sean Ellul on +356 7921 0705 • sellul@independent.com.mt
