Taste & Flair August 2020

ISSUE 131 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY

AUGUST 2020

Feed your imagination FOOD 路 DRINK 路 ENTERTAINING 路 INTERIORS 路 ARCHITECTURE

BLU MODE ON

23561000 info.goldensands@rdbmalta.com Radisson Blu Resort & Spa, Golden Sands

T&F EDITORIAL "Summer Pudding", by Claire Borg.

Photo by Claire Borg. See feature starting on page 14.

Welcome “Taste&Flair brings together the myriad joys of food, wine, some art and architecture, beautiful things and home interiors. Good food in dull and ugly surroundings? Bad food in a beautiful room? No, thank you. Let’s aim for good food in a good-looking space.

It takes a bit of effort, but it makes life so much better.”

Daphne Caruana Galizia

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ood and drink are much more enjoyable when shared. The conviviality of a gathering, however small, is what elevates a meal from merely pleasurable to memorable. Of course, it helps if the food and drink are fresh, tasty and colourful, and presented in a way that delights the eye. Add an unusual ingredient, or prepare a familiar one in a different way, add a splash of colour, and any meal becomes that much more interesting, making new memories that bring comfort in leaner times. This August, Taste&Flair is filled with ideas to delight and inspire. The Opuntia cactus gives us the perennially popular prickly pear but the spiny leaves are left largely untouched. Gabriela Gerghel plucks a few from the garden and turns them into tasty dishes and drink. Inspired by an abundance of purple ingredients, Claire Borg prepares a gloriously colourful feast. Michael Diacono mixes fresh takes on old flavours with new creations to create a medley of cool, summer salads. Andrew Azzopardi takes us through the lifetime of wines, how to store them and when to open that special bottle. Mandy and Amy Mallia pair their recipes to create a surprisingly refreshing light snack. For inspiration, browse through the design pages and, if you’re feeling creative, turn to Megan Mallia’s article on decoupage, an art form used over the centuries to revive and beautify tired, old furniture and objects.

We’ll be back in September with another fabulous issue of Taste&Flair.

Corinne

Publisher The Daphne Caruana Galizia Foundation 56 Melita Street, Valletta VLT1122, Malta Editorial Board Paul Caruana Galizia Andrew Caruana Galizia Matthew Caruana Galizia Executive Editor Corinne Vella Editorial Assistants Megan Mallia • Amy Mallia Art Director Ramon Micallef +356 9949 1418 ram@box-design.net Advertising Manager & Editorial Contributor Sean Ellul +356 7921 0705 or 21 345 888 ext 123 sellul@independent.com.mt Advertising Assistant Christine Mifsud +356 21 345 888 ext 138 cmifsud@independent.com.mt Production Manager André Camilleri Production Assistant Conrad Bondin Prepress & Printing Print It

All communication about Taste&Flair magazine should be directed to Corinne Vella at corinne.vella@gmail.com No part of any issue of Taste&Flair may be reproduced without the 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 *The surcharge on The Malta Independent on Sunday, or any charge for this magazine is retained by Standard Publications Ltd.

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ISSUE 131 AUGUST 2020

A Midsummer Night’s Dream Enjoy perfect sleep in a bed that supports your body and breathes to keep you cool through the summer nights.

Waking up in a Hästens bed is an eye-opener about the value of perfect sleep. It’s built with the ultimate combination of nature’s materials – together with tireless craftsmanship.

You can’t see it. But you’ll definitely feel it. 24 hours a day.

HÄSTENS STORE MALTA | Valley road, Birkirkara | Phone: 79423273 / 21446000 | Email: hastens@form.com.mt

T&F CONTENTS

p10

p14

CONTENTS 10

The art of decoupage Megan Mallia on a traditional art form

14

Food made with love Claire Borg’s tribute to a much-missed friend

p48

32

Anxiety-free ageing Andrew Azzopardi on storing wine

32 p72

48

Nopales Gabriela Gherghel’s light summer meals and drink

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Feast on freshness Michael Diacono’s cool salads make a splash

Regeneration Illumination, airflow and nature breathe new life into a traditional home

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Cape Villa How art, bold textures and fabrics create a sense of place

80

Chutney and chapati Amy and Mandy Mallia’s delightfully refreshing, spicy snack

p62 8

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T&F DÉCOR

CUTTING TIME The art of decoupage draws on a long and rich cultural history and remains a pleasantly creative way to revive old furniture and objects.

Text and photography: Megan Mallia

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he origins of the art of decoupage are lost in the mists of time. Historically, it is associated with the ancient Chinese art of paper cutting and the Siberian tradition of decorating objects with felt designs. In Europe, the art form took root in 17th century France as a means of decorating furniture with cut-out pictures. The term itself derives from the French word “decouper”, meaning to cut out. Artisans soon realised that lacquering their newly-decoupaged objects would make them more hard-wearing and give them a better finish. And so the technique of varnishing a decorated piece became a way to finish off and preserve it.

From France, the art form spread throughout the rest of Europe shortly. Initially, it did so because decoupeurs – decoupage fine artists – realised that they could mimic the much-coveted lacquered furniture of the Far East with prints of the paintings in which they featured. As a result, their finished decoupage pieces looked just like the hand-painted cabinets which they wished to imitate. Soon enough, people fell head over stylish heel in love with the charm of the art form, and decoupage become a fashionable way to pass the time. Marie Antoinette, Madame de Pompadour and Lord Byron reputedly passed the time with decoupage. More recently, Pablo Picasso and Henri Matisse took the art form to a new level, producing works of art based on decoupage.

How to do it yourself 1. Find an object or piece of furniture you would like to update. It can be in any material – wood, metal or glass – just as long as it has a smooth surface. Chairs, wine boxes, cupboards, doors, wardrobes, you can work with anything. If you look around your home, you’ll easily find something that can be upcycled.

2. Think about whether your object would look better painted or not. Earthy brown wood looks lovely as a base for decoupage, but so does a fun pink or sea green. Think about what works with the sort of pictures you would like to use. If you are going to paint the piece, use matt paint as it works better as a base.

3. Collect pictures to use. Dig out your old magazines, concert tickets, stamps, wrapping paper – or scan pictures or paintings in books that catch your eye. Thick paper, like cards, will not work well, nor will paper that is too thin. Take care with magazine cuttings. Using paper that is too thin will cause the picture or text on the underside of your cuttings to show through when they are wet with varnish. Consider using a repeat motif, like a collage of dried, pressed leaves, for example.

4. Try out the position of your pictures before pasting them in place. For vertical surfaces, stick a little bit of tape on them to hold them in place. Play around with the composition before gluing the cuttings, unless you fancy messing around later on when you’ve already applied glue.

5. Brush a thin layer of paper glue onto the back of a picture, and gently press it against the object’s surface.

Use a slightly damp washing-up sponge to smooth it out and get rid of any air bubbles. Don’t fuss if you do get air bubbles – they add to the character of your project.

6. When the glue has dried completely, apply varnish in several layers, allowing each layer to dry out thoroughly before you apply the next. Use yacht varnish if your object is handled a lot, such as a door or chair, as it is very tough. Yacht varnish with UV protection will give your piece a delightfully vintage yellow look.

Use a good quality brush when varnishing, because cheaper quality ones tend to drop bristles which are a nuisance to remove when you notice them while varnishing, and even more difficult to remove when you notice them afterwards. Even a good quality brush, however, should be soaked in water and wiped with a cloth to get rid of loose hairs beforehand. Let it dry before using it and, after varnishing, clean it with paraffin or white spirit.

Do not varnish on damp days, or it will not dry out properly.

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Also AvAilAble At

Gio. Batta Delia ESTABLISHED 1901

MOB: 9989 6286 FACEBOOK GIO. BATTA DELIA 1901

T&F PROMOTION

That

FEEL GOOD Place

With good friends, food, and drink come great memories – and that’s what Henry J. Bean’s is there for.

Join us in finding out what’s going.

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here are some places around Malta and Gozo that trigger instant good memories any time someone brings them up. There’s Mellieha Beach of course, where many have spent countless hours laughing and playing around on the sand with friends. There’s the inland sea in Dwejra where friends have slid down the mossy slipway into the sea every summer eventually dubbing the bay “surf city”. And then there’s Henry J. Bean’s in St Julian’s where every event has always felt special.

If you grew up in Malta, or have lived here for a substantial amount of time, then it’s almost guaranteed that you’ve visited Hank’s, as it is affectionately known. Whether it’s been a baptism, birthday, hen’s or bachelor’s party, a holy communion, a girl’s night, or simply a quick catch up with some friends to watch sports on the big screens, there’s something about Hank’s that makes you want to return.

But does the memory live up to the hype? The first thing to know is that Henry J. Bean’s offers complimentary parking, which makes things much easier in St Julian’s, especially during the summer months.

Next, there’s a “happy hour and a half” every day between 5:30 and 7pm, with two drinks for the price of one. Whether you’re up for a pint, a G&T by the sea, or after work cocktails, the bar and its crew are decked out and ready to serve up whatever it is you’re in the mood for.

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PROMOTION T&F

the sea. Large screens are available both inside and outside, allowing you to watch your favourite games in any setting you choose.

For summer, many people opt for a table outside for dinner and drinks with a view. As far as the food selection goes, there is a bit of everything on the menu.

From traditional American fare including loaded nachos, Chicago wings, beerbattered onion rings and corn dogs, all the way to lighter options such as wraps and salads, with a dish to suit every mood.

Every place is known for something different, and Henry J. Bean’s is known for their ribs. Described as “Rackin’Ribs” on the menu, these are smoked Chicago

style, smothered in a secret BBQ sauce and served with steakhouse fries and coleslaw. They really are as good as they say, but if you’d rather go for something different, there’s a fantastic grill menu which includes a number of premium cuts cooked just the way you like them.

In a world where everything tends to change quickly, sometimes it’s reassuring to know that there’s always going to be that one place that’s consistent, reliable, and just generally fun. With great food and beverage options, fantastic views, and a great atmosphere all around, Henry J. Bean’s is definitely one of those feel good places and we cannot wait for you to drop by again. n

Signature cocktails include Berrini’s, a strawberry and raspberry purée topped up with Prosecco, and a Japanese Mojito which includes rum, lime and kumquat wedges, Yuzu syrup and fresh mint leaves – these are absolutely a must to try the next time you visit.

If you’ve never been to Hank’s before, expect to find a really nicely styled allAmerican diner, with leather booths and wooden floors. If you’d rather sit al fresco, then Hank’s also includes a sprawling outdoor terrace overlooking

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T&F HOMAGE

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HOMAGE T&F

Food made with

Love Food is indelibly tied to memory and is a way to remember and celebrate a life well lived. Claire Borg pays tribute to a much-missed friend.

Cooking, styling and photography: Claire Borg

August calls for a special person to be celebrated. If I had to describe Daphne in just a colour, she would be purple to me – her favourite colour. Keeping her memory alive is an honour to all of us who work on Taste&Flair magazine. We miss her terribly, and remember her with joy. For this August issue I prepared recipes using vivid purple ingredients. Some are unusual, but can be found in specialised vegetable shops.

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T&F HOMAGE

Sourdough turmeric crostini with roasted ma and sweet pota Makes 2 YOU WILL NEED

2 slices sourdough bread, or any bread you have at hand 1 yellow tomato ½ a purple sweet potato 1 small onion 4 tablespoons ricotta dill basil leaves olive oil 1 or 2 radishes

1. Dice the sweet potato and halve the tomato. Place the vegetables in a lightly oiled baking tray, drizzle them with olive oil and sprinkle them with thyme and sea salt flakes. Roast in a medium-hot oven until the potatoes soften.

2. Toast a couple of slices of bread. I used a turmeric sourdough which I had made the day before, but any bread will do.

3. To assemble, drizzle the bread with olive oil, then spoon the ricotta onto it.

Top up with finely sliced radish, onion, basil leaves, some dill and warm roasted tomato and sweet potato.

Serve immediately.

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T&F HOMAGE

De nstructed mulberry & erry eesecake plate Serves 2 This is so easy to make, yet sweetly delicious.

YOU WILL NEED

15 mulberries 10 cherries 2 tablespoon pumpkin seeds 2 digestive biscuits 2 or three small figs 140g cream cheese or mascarpone 1 tablespoon icing sugar 2 drops of vanilla essence

1. Whip the cream cheese with the sugar and vanilla and set aside. If the fruit is very ripe and sweet, you can skip this stage and use cream cheese without sweetening it.

2. Onto two plates, place the fruits, then add little spoonfuls of cream cheese.

Sprinkle with crushed biscuits and pumpkin seeds. For extra sweetness, drizzle with some honey or maple syrup.

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T&F HOMAGE

White and purple pota salad Serves 6 This can be served warm or cold.

YOU WILL NEED

8 purple baby potatoes 12 white baby potatoes a handful of green beans fresh dill 1 small purple onion 2 radishes 1 tablespoon whole grain mustard 1 teaspoon Dijon mustard 4 tablespoon olive oil 2 tablespoons apple cider vinegar poppy seeds salt and pepper

1. Cook the potatoes with the skins on until soft in the middle. Drain and cool slightly.

Cook the beans, leaving them al dente. Drain and set aside. 2. Assemble the halved potatoes and chopped beans onto a plate.

3. Make the dressing by whisking the oil, mustards and vinegar together and drizzle the dressing onto the potatoes.

4. Garnish with sliced onion, sliced radish, chopped dill, sea salt and pepper. Sprinkle with poppy seeds and serve.

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HOMAGE T&F

Purple Pota Chips with Black Lava Salt Serves 2

1. Keeping their skins on, finely slice the potatoes.

Use a mandolin to slice them as thinly as possible.

YOU WILL NEED

8 purple potatoes vegetable oil for frying black salt or regular sea salt

2. Heat up vegetable oil in a small pan. Drop in the sliced potatoes in batches and fry them until crisp.

Use a slotted spoon to lift the crisped potatoes out of the oil and drain them on paper towels.

3. Serve sprinkled with salt.

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T&F HOMAGE

Summer Pudding

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HOMAGE T&F

Serves 8/10 I used a Christmas pudding bowl to make this, but any bowl will do the job. Just make sure it’s the right size to hold the fruit.

YOU WILL NEED

1 loaf sliced white bread 1 kg frozen mixed berries 350g white sugar TO SERVE

double or clotted cream

1. Place the fruit and sugar in a pan, and cook gently on a very low heat until the sugar is well dissolved.

Try not to bring it to the boil and this will soften the fruit. Press the fruit compôte through a fine sieve, keeping the fruit to one side and the juices in another bowl.

2. Cut the crusts off the bread.

Lightly brush the bowl with cooking oil and line it with cling film.

3. Cut out a round slice of bread to fit the bottom. Quickly dip the bread slices onto the juice and use them to line the bowl to make a “crust” for the pudding. You might want to cut the bread into triangles to do this, but do whatever makes it easier for you. When the bowl is completely lined with juice-soaked bread, fill the centre with the fruit and top the fruit with more juice-soaked bread.

Cover the fruit completely, as this will be the base of the pudding.

4. Cover the top of the bowl with cling film. Place a small plate on top and weigh it down using a jar of water or something similar. Place the pudding in the fridge overnight.

5. Just before serving, remove the plate and clingfilm. Place a serving dish over the bowl and then flip it over and lift off the bowl. Serve the pudding with more berries and with clotted cream or lightly whipped double cream.

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T&F HOMAGE

Purple pota , sheep feta eese and an ovy salad Serves 1 YOU WILL NEED

2 cooked small purple potatoes - peeled and chopped 4-5 anchovy fillets in oil sheep’s milk feta cheese a few grapefruit segments 4-5 green or white cherry tomatoes, halved some salad leaves poppy seeds or chia seeds 1 teaspoon honey 1 teaspoon vinegar 2 teaspoon olive oil

1. Mix the honey, oil and vinegar and set them aside.

2. Assemble the remaining ingredients onto a plate and drizzle with the honey dressing.

3. Sprinkle with poppy seeds or chia seeds and serve.Â

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T&F HOMAGE

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HOMAGE T&F

Bufaline and black carrot salad serves 4 YOU WILL NEED

1 container of Bufaline – baby buffalo mozzarellas – 200g dry weight 2 black carrots, peeled and grated two big handfuls of green leaves - I used baby spinach and basil 12 yellow cherry tomatoes, halved 1 small purple onion, finely sliced 2 tablespoons sunflower seeds

1. Arrange the salad leaves or a large serving dish or platter.

2. Assemble the rest of the ingredients and arrange them on the salad leaves.

3. Sprinkle with seeds and serve with olive oil, a good balsamic vinegar and salt on the side.

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T&F HOMAGE

Wilted red cabbage salad with mint and gried zuc ini Serves 4-6 This is perfect to accompany fatty grilled meats like lamb chops or pork chops.

YOU WILL NEED

1 small red cabbage 2-4 cloves of garlic olive oil 1 handful of mint leaves apple cider vinegar salt and pepper 2 small zucchini, sliced and grilled

1. Wash and finely shred the cabbage.

2. Heat a large skillet or wok. Heat two or three tablespoons of oil and add the finely shredded cabbage and the crushed and chopped garlic.

3. Cook very quickly for a minute, then remove the pan from the heat and let it cool. You just need to wilt the cabbage and not fully cook it.

4. Add the salt and pepper, vinegar to taste and lots of freshly chopped mint leaves. Add the grilled zucchini and mix well.

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HOMAGE T&F

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T&F HOMAGE

Roasted sweet pota with onion & garlic serves 4 YOU WILL NEED

2 or 3 large sweet potatoes 1 head of garlic 1 onion a few bay leaves vegetable oil salt and pepper thyme

1. In a large baking tray, place the peeled and diced sweet potato, sliced onion and the head of garlic sliced in half.

2. Drizzle with oil, add the bay leaves and thyme, then season well with salt and pepper.

3. Roast in a hot oven until the potatoes are soft, and serve at once.

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T&F WINE

AGEING WITHOUT ANXIETY

Some wines improve with age, growing from youth to maturity and eventual fragility. Andrew Azzopardi on how wines evolve and when to open that bottle you’ve saved for a special occasion.

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here is a common misconception that all red wine gets better with age, but this isn’t necessarily true. Most wines are meant to be drunk within 1 or 2 years of production and are not meant to be aged for the long term.

I hasten to add that if you are not used to drinking mature wines, the complex flavours may not be so pleasing to the untrained palate. Intricate chemical reactions involving a wine’s sugars, acids and phenolic compounds (such as tannins) can alter the aroma, colour, mouthfeel and taste of the wine in a way that may be more pleasing to some tasters, but can be downright unpleasant to others. Conversely, some wines such as those from Bordeaux are notoriously renowned for needing a minimum amount of aging up to 10 years before the wine could begin to be appreciated, so it’s no wonder that many people are confused as to when to open their wines.

To further complicate matters a fine Bordeaux or Burgundy will appreciate in price over several decades, but a Californian Zinfandel or Chilean Merlot may render itself worthless after just a decade. So how do we determine when best to drink your favourite bottle of vino?

What happens when wine is left to age?

The first thing we notice when a wine has some age on it is the colour. Red wines often lighten in colour around the rim and turn from a vibrant purple colour to a more brick red and eventually tawny or brown colour. Conversely, young white wines tend to be lighter in colour, evolving from a light lemon colour to a golden, and eventually amber colour as it ages.

The real fun begins when tasting the wines. When wine is served young, we often taste primary flavours of fruit such as blackberry in Cabernet Sauvignon and plum in Merlot or freshly-cut grass and juniper berry in Sauvignon Blanc or citrus in Riesling. Sometimes, secondary notes from the winemaking techniques are also tasted, such as vanilla from oak-aging or buttery nuances from malolactic fermentation. However, when a wine ages, we notice different aromas and flavours will emerge.

These flavours, often referred to as tertiary flavours stem from the development of the wines and the reactions occurring in the bottle over time. The primary bold fruit flavours become more subdued and the tertiary flavours that were originally overpowered come to the forefront. These range from dried fruits to honey, to barnyard, mushroom, leather and even cigar box and tobacco. Texturally, wines also alter with age such that white wines seem to get oilier and more viscous, while reds tend to soften and mellow into a silkier mouthfeel due to compounds and softened tannins that fall to the bottom as sediment.

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Wine is constantly evolving

Wine is inconsistent and can be rather unpredictable. When fermentation ceases, the wine is in a constant state of change.

It is common for a fine wine to pass through times when it drinks beautifully, to times when the flavours are muted - often referred to as the dumb phase or hibernation stage. What we mean when referring to a wine in its “dumb” or hibernation stage is that the wine is unexpectedly “closed” or “shy”, such that the highly anticipated opulence, flavours and power never emerge as expected.

It could very well be that the wine is in fact declining, but when the bottle in question is projected to have several years of life still left, we could only blame it on passing through its hibernation stage and we expect the wine to bounce back better than ever, which is usually the case. Unfortunately, there is no explanation for this stage and we can only guess whether it will last months or even years, so unless you would have enough experience drinking a particular wine and vintage, you’d be forgiven for being disappointed at the quality of a wine from which you expected so much. Unfortunately, this is a stage that cannot be predetermined or exacted but must be accepted as part of the beauty of wine.

How can I tell whether this wine should be aged?

Though wine is unpredictable, there is a method to understanding its aging potential. The acidity, structure and balance of a wine are generally good indicators of the its potential to improve in the bottle. Though there are always exceptions to the rule (but that is for another discussion), this usually means that it is, sadly, the more expensive wines that are often made with the intention of aging. White wines with potential for aging are generally limited to the grape varieties Riesling, Chardonnay and Chenin Blanc.

Oak is often a component in the wine-making technique that facilitates the aging process.

The historically famous red wines of Bordeaux, Burgundy and Barolo have always been known to need at least 10 years in the bottle before even considering them, but nowadays winemakers are changing their winemaking styles to produce wines more approachable in their youth. One of the most famous estates on the left-bank Bordeaux, Château Latour, have even stopped selling their wine en-primeur, where one would purchase wines when still in the barrel, but receive the wines 2 or 3 years later.

Instead, they are releasing their wines eight years after production so that they can be consumed immediately after release - the latest release being the 2012. I was lucky enough to have already tried this 2012 vintage earlier this year, and though I agree that

WINE T&F

How to store wine for aging Now that you’ve decided on a particular bottle (or bottles) of wine that are worth aging, it is important to set the right conditions to avoid spoilage. u Keep the wines away from any direct sunlight. The bright UV light coming from the kitchen window is not your wines friend. u Keep wine at a constant temperature.

Temperature variations are a wine’s worst enemy. The ideal temperature is between 10 and 15 °C, but no great harm will occur to wine stored between 15 and 20 °C. It’s the temperature variation which destroys the wine most. u Keep the wines humid. In Malta, humidity is not such an issue since it’s in the drier countries that corks dry out. At worst the humidity in Malta may destroy the labels (you can avoid this by wrapping the bottles in cling film), but the wine itself should remain intact. u Vibrations and movement disturb wine. When wines age, sediment tends to fall to the bottom and may cloud the wines if the wines are moved around rapidly or left vibrating. u Keep the bottles lying down. To avoid the corks drying out, most wines are stored lying down so that the wine remains in constant contact with the cork. Screwcap bottles do not need to be stored sideways.

the wine is definitely at an interesting and drinkable, despite youthful stage, I would definitely leave it in my cellar for another couple of years before opening it, but that’s my personal taste.

The vintage year indicated on the bottle is often another reliable gauge of the aging potential of a wine. Comparing the well-known and fabulous 2005 Bordeaux vintage to the less spectacular vintage of 2007 (which was marred by too much rain and cold spells) I would choose 2007 for dinner tomorrow over the 2005, but I’d definitely choose the 2005 for a dinner planned in 20 years’ time. This stems from the fact that the better vintages tend to produce more muscular, structured, and powerful wines that need years to soften and open up to reveal their full potential.

So, do not overlook the lesser vintages which are found at cheaper prices, but instead choose them for short term aging and you could be pleasantly surprised.

If you’re still unsure whether to pop the cork of that fine wine you’ve been safeguarding for ever, there is still one method to help you decide - wine critics. Renowned wine critics including Jancis Robinson, James Suckling, Antonio Galloni, Robert Parker, and Neal Martin not only rate many wines that have potential for aging, but often suggest the best drinking windows based on their previous tastings of that wine.

the Tomahawk you’ve been dying to grill.

The same applies for white and sparkling wines. Sparkling wines that can age are usually denoted by a vintage year indicated on the bottle in which the vintner believes a fantastic wine has been made. So, if it’s a vintage Champagne, Franciacorta or Cava, the fizz is often aggressive in its youth, but begins to soften as the wine ages. When young, the citrus flavours tend to be more tart, refreshing, and punchy, but with time the tertiary flavours of biscuit and brioche will spring to the forefront, enveloped in a delicate and creamy, tingling of the mousse.

It s all down to personal choice

Do not let anybody tell you when to open your wine. Though there are recommended time frames, it all boils down to personal choice, and the best way of learning how you best prefer your wines along the curve of maturity is through trial and error.

The next time you visit your favourite wine merchant, I suggest you buy a case of your favourite wines (if you’re unsure it has potential to age, ask your merchant) and store the wine carefully, opening one bottle every year – or every other year – and take note of the experience. At worst it’s a bit of fun, but at best it’s an enjoyable experiment that allows you to understand your palate and will only give you more insight in choosing the right time to open some of the other big boys.

There will be times when a wine is accidently discovered in one of your grandparents’ cupboards that will be expected to be well past its drink by date, but one mantra I always follow is to never throw a bottle of wine away. I always open the wine and taste it. At worst it’s vinegar, but sometimes it’s a beautiful and unexpected discovery. Don’t forget, wine is unpredictable. n Andrew Azzopardi is a wine specialist certified by the Wine and Spirit Education Trust.

he good news is that ou e alwa s ight

There is some good news about aging wine: regardless of what many people assume, there is no single right time to open any particular bottle. Whenever you decide to drink a wine is the right time for you. It is important to understand that wines do not build up to a peak of development and then drop off into oblivion. The fact that a wine is constantly evolving also means that a wine will continue to develop along a gentle arc, of which different but equally delicious flavours can be enjoyed along the way, from youthful energy to that steady, middle-age maturity, to elegant fragility.

It is therefore subjective to one’s personal taste whether the wine is preferred during its flamboyant youth or sophisticated development. It could also simply boil down to the better wine pairing, such that a more youthful wine can be better suited to

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LIGHT MEALS T&F

FEAST ON FRESHNESS On hot summer days, cool down with a feast of vegetarian and vegan salads.

Food by Michael Diacono, chef patron at Giuseppi’s Bar and Bistro Photography: Brian Grech Wine recommendation: Andrew Azzopardi

No one wants to spend much time slaving over a hot stove in summer.

This moreish mix of vegetables, spices, pulses, cereals and herbs needs minimal preparation.

Enjoy the salads on their own, or serve them in pairs or all together.

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T&F LIGHT MEALS

Broccoli, green bean and pasta salad All the rage in the 80s and 90s, pasta salad has long gone out of culinary fashion. Sometimes, it’s good to revisit old favourites, especially when they’re given a more up to date feel.

Serves 4 as a main meal Preparation and cooking time: 40 minutes Recommended wine: Grüner Veltliner

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LIGHT MEALS T&F

YOU WILL NEED

1 large broccoli head, separated into florets 100g fresh green beans, topped and tailed 400g Casarecce 1 large zucchini 1 cup cherry tomatoes, halved 4 sun-dried tomatoes, cut into strips 1 handful each of basil and parsley, chopped 60g toasted pine nuts salt and pepper DRESSING

3 tablespoons extra virgin olive oil 2 tablespoons tahini 3 tablespoons lemon juice 2 tablespoons apple cider vinegar 1 clove garlic, peeled and finely chopped ½ teaspoon Dijon mustard ½ teaspoon honey salt and pepper 3 tablespoons water

1. Make the dressing first by whisking

all the ingredients together till they are well amalgamated. Cover the dressing and keep it aside till needed.

2. Bring a large pot of salted water to the boil. Blanch the broccoli for 3 minutes then remove the florets using a slotted spoon and transfer them to a bowl of ice cold water to refresh them.

Blanch the French beans as well and refresh them in iced water. Drain well.

3. Boil the pasta in salted water. 2 minutes before the cooking time is up add the diced zucchini. Drain the pasta well and rinse it with cold water.

4. Combine the cooked vegetables and pasta in a large bowl. Add the halved cherry tomatoes and sun-dried tomatoes. Add the herbs and season.

5. Mix in the prepared dressing.

Transfer to a serving bowl and top with the toasted pine nuts just before serving. I used wild local rocket (gargir) as a garnish.

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YOU WILL NEED

1 red onion, thinly sliced 2 tablespoons white wine vinegar 1 large cauliflower 3 tablespoons extra-virgin olive oil 2 teaspoons cumin powder salt and pepper chilli 2 cloves garlic, peeled and finely chopped 1 teaspoon grain mustard 5 tablespoons extra-virgin olive oil 1 teaspoon honey 1 handful of fresh mint, chopped 2 oranges, peeled and cut into segments (reserve the juice) 2 handfuls walnuts, roasted for 6 minutes sesame seeds to garnish

1. Place the sliced onion into a bowl.

Season with salt and add the white wine vinegar. Stir and leave for 30 minutes.

2. Preheat oven to 200°C / gas mark 6 3. Divide the cauliflower into florets.

Peel and dice the stalk. Wash the cauliflower and drain it well. Put the chopped and drained cauliflower into a large bowl and add the 3 tablespoons extra-virgin olive oil. Season lightly.

Add the cumin and chili. Mix everything very well until all the cauliflower pieces are well coated, then transfer to a baking sheet. Roast for 25 minutes.

4. Remove the onions from the vinegar.

To the vinegar, add the chopped garlic, mustard, 5 tablespoons extra-virgin olive oil, honey and mint. Add any reserved orange juice and whisk well.

5. Transfer the cauliflower to a serving

platter. Pour the dressing over it and add the onion and orange segments.

Add the roasted walnuts then sprinkle some sesame seeds all over.

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Baked cauliflower, walnut and orange salad This is a super accompaniment to grilled meats and sausages.

Serves 4 Preparation and cooking time: 45 minutes Recommended wine: Bordeaux Blanc (White)

LIGHT MEALS T&F

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T&F LIGHT MEALS

Roasted red pepper ‘Panzanalla’ A take on the traditional southern Italian salad which can be whipped up in minutes.

This is a great way to use up old bread.

Serves 4 Preparation: 30 minutes Recommended wine: Cabernet Franc YOU WILL NEED

1 red onion 1 day-old Maltese loaf 2 tablespoons local capers 1 small cucumber 2 good handfuls fresh basil 3 roasted red peppers from a jar 12 kalamata black olives 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil salt and pepper

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1. Peel the onion and

cut it thinly. Place the sliced onion into a bowl of cold water and let it stand for 20 minutes.

2. Remove the crust from the bread and break it into small pieces. Transfer the pieces to a large mixing bowl and add the capers.

3. Wash the cucumber and slice it up. Add the slices to the bread.

Tear the basil leaves using your hands and add them to the bowl as well. Slice the peppers and add them to the salad together with the black olives. Mix gently.

4. Remove the onions from the water and drain them well before adding them to the bread. Add the vinegar, extra-virgin olive oil and 2 tablespoons of the pepper-preserving liquid from the jar.

Season to taste and mix well. Let the salad stand for 15 minutes before transferring it to a serving bowl.

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T&F LIGHT MEALS

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LIGHT MEALS T&F

Lentil and sweet potato salad

Gentle spices and a touch of citrus give this delicious salad some zing and kick.

Serves 4 Preparation and cooking time: 35 minutes Recommended wine: Oaked Chenin Blanc/Chardonnay

YOU WILL NEED

250g green lentils, boiled and drained 2 tablespoons extra-virgin olive oiol 350g sweet potato, peeled and cubed 2 carrots, peeled and chopped 2 zucchini, cut into chunks 2 medium onions, halved and sliced 1 teaspoon cumin seeds 2 tablespoons grated fresh ginger 2 tablespoons pumpkin seeds 1 lemon, zested and juiced salt and pepper 1 handful each fresh mint and parsley 3 tablespoons tahini 1 clove garlic, very finely chopped 120g plain yoghurt 4 tablespoons water Smoked paprika to garnish

1. Heat the oil in a large frying pan.

Add the sweet potato and stir fry for 5 minutes. Add the chopped carrot, zucchini, onion, cumin and ginger. Cook while stirring until the vegetables are tender.

2. Add the pumpkin seeds and cook for 1 minute. Season to taste. Remove from the heat and leave to cool before adding the lemon zest, mint and parsley. Finally, add the cooked lentils and mix well.

3. Prepare the dressing by whisking together the tahini with the chopped garlic, yoghurt, lemon juice and water.

Season and add to the lentil salad.

4. Transfer the salad to a serving dish and sprinkle it with smoked paprika to garnish.

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Roast radish, barley and mint salad Normally eaten raw, radishes are great when roasted for a few minutes. The cooking o ss so t ns th a ou and un h o aw adish s and th oo g at too.

Serves 6 Preparation and cooking time: 1 hour Recommended wine: Spanish Cava

YOU WILL NEED

175g pearl barley 1 teaspoon sea salt 1 tablespoon extra-virgin olive oilo 1 bay leaf 18 radishes, halved 2 tablespoons extra-virgin olive oilo salt and pepper 1 small fennel bulb, thinly sliced 1 good handful fresh mint, roughly chopped 3 spring onions, cleaned and chopped parsley to garnish

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1. Add the barley to a

pot. Add 1 teaspoon sea salt, 1 tablespoon extra-virgin olive oil and the bay leaf. Cover generously with water.

2. Now, bring the pot to the boil and cook the barley for 40 minutes till tender but still al dente.

Drain it well. Spread out the barley on a large baking sheet to cool down then fluff it up with a fork.

3. Heat the oven to 200°C/ gas mark 6. Place the halved radishes into a bowl.

Add the 2 tablespoons extra-virgin olive oil and season. Mix until the radishes are wellcoated, then transfer the mixture to a baking tray and roast it for exactly 8 minutes.

4. Place the cooled barley into a large mixing bowl. Add the roasted radishes together with any pan juices and season.

Add the thinly sliced fennel, mint and chopped spring onions and mix well. Garnish the salad with chopped parsley and mint leaves before serving.

T&F LIGHT MEALS

Qara’ Twil, burratina and Dukkah salad One of our humble summer vegtables, qara’ twil ong a ow is i d in a ou so it an easily pair with the strong tastes found in Dukkah, a ag ant g tian s i and nut i . u ah is no a at n fi st di ing ad in o i oi th n di ing in th s i i . ou an a th u ah using a ood o sso ath than a st and o ta ut a u to not o nd th i tu as it n ds to oa s .

Serves 6 Preparation and cooking time: 50 minutes Recommended wine: Viognier

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LIGHT MEALS T&F

YOU WILL NEED

1 large long marrow, peeled and seeded 6 mozzarella burratina extra-virgin olive oil black sesame seeds to garnish FOR THE DUKKAH

110g hazelnuts 80g sesame seeds 2 tablespoons coriander seeds 2 tablespoons cumin seeds 2 teaspoon freshly cracked black pepper 1 teaspoon sea salt

1. Heat the oven to 180°C / gas mark 4 2. Place the hazelnuts onto a baking tray and roast them for 5 minutes. Rub them in a clean kitchen towel to remove the papery skins then chop the nuts roughly.

3. Heat a frying pan and toast the sesame seeds for 2 minutes until they turn golden. Transfer them to a mortar.

4. Toast the coriander and cumin seeds together in the same pan for 2 minutes till they start to pop.

Transfer them to the mortar and pound the mixture using a pestle.

5. Add the pepper and salt and pound

everything again before adding the hazelnuts. Crush the nuts lightly and mix them well. Transfer the mixture to a jar till needed.

6. Boil the long marrow in salted

water for about 5 minutes until it is tender, then drain it and refresh it in cool running water.

7. Transfer the marrow to a serving dish. Top it with the mozzarella burratina and sprinkle Dukkah all over.

Drizzle with a little extra-virgin olive oil and add a few mint mints leaves.

Garnish with black sesame seeds.

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T&F IN SEASON

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IN SEASON T&F

nopales Surprise your friends or family this summer by preparing some of these delicious and fresh recipes with an unusual ingredient Food and photography: Gabriela Gherghel

Nopales are the pads of the Opuntia cacti or Prickly pear.

In Malta, the prickly pear fruit is an important part of our culture and it is the most popular and widely consumed part of the plant. But there is much more to this cactus than the fruits. In Mexico, nopales are usually sold fresh and are used in a variety of dishes. The most common recipes include eggs with nopal, nopales taco, salads that would usually include tomato and onion, nopales with meat. It is delicious in every form, raw or cooked.

When it comes to nopales, some would also swear by their health benefits, but for now let’s tap more into their benefits for our taste buds. In cooking it is best to use the young and fresh pads, but please mind the minuscule thorns. At first, the texture and taste of the nopal feel familiar, but they are hard to pin down. When boiled, nopales can taste similar to okra. When grilled or fried, the taste is more comparable to green beans.

As an ingredient, nopal is an easy to play with. You can grill it, fry it, boil it or just eat it raw. The slimy texture of the raw nopales might not seem at first like the go to food for some of us, but rest assured, there are ways to eat it raw that won’t leave the slightest slimy feeling.

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T&F IN SEASON

Preparing nopales No matter how you are going to cook your nopales, you need to make sure that all spines and nodes are removed. You’ll need thick gloves, a sharp knife, and a cutting board.

1. First, slice off a thin rim around the edge of

the nopal to remove the nodes on the edge 2. With the nopal lying flat on the cutting board, hold it by the base using thick gloves or a kitchen towel, then sweep off all the nodes with the knife. You can also use the tip of the knife to scoop out the nodes or you can cut along a couple of them on the right and left side of the nodes row to carve them out. They are pretty evenly distributed on the pad so you can easily remove a few at once. The last method is faster but you will also waste more good stuff.

3. Once all the spines are removed, rinse the nopal under cold running water to make sure that no spines are left on the surface. Now, you’re ready to go, or you can store the nopales in the fridge or freeze them for later use.

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IN SEASON T&F

a n opales with green tomato chutney Serves 2 Cooking: 30 minutes YOU WILL NEED

2 nopales 6 medium-big prawns (you can use any kind of prawns), peeled and deveined a few slices of guanciale olive oil butter salt chilli and pepper mix FOR THE GREEN TOMATO CHUTNEY

2 medium green tomatoes, finely chopped 1 garlic clove, chopped fresh basil leaves 1 green hot pepper, finely chopped 2 tablespoons olive oil ½ cup water lime juice salt

1. Preheat the oven to 175°C. Sprinkle the nopales with

salt and the chilli-pepper mix, place them in a non-stick baking pan and roast them in the oven for 30 minutes.

2. Meanwhile, prepare the green tomato chutney. Heat 2 tablespoons of olive oil in a non-stick saucepan and sauté the garlic over medium heat for 30 seconds. Add the chopped green tomatoes, the hot pepper, basil leaves and salt and sauté everything for 2-3 minutes. Add the water and cook covered over low to medium heat until the tomatoes become soft and tender, around 8-10 minutes.

3. Turn off the heat and either transfer everything to a blender to make a smooth purée, or just use a fork or a potato masher to mash the tomatoes. Cook the mash on low-medium heat for another 3-5 minutes until it becomes thick. For a more tangy taste, add lime juice to taste.

4. There are a few more minutes until the nopales are ready, so now take two small pans. In one of them heat 2 teaspoons of butter and fry the prawns. In the other pan, fry a few slices of guanciale until it becomes crispy.

5. Remove the nopales from the oven, spread green tomato

chutney over each of them, add the prawns, sprinkle the guanciale on top and indulge in this tasty and fresh dish.

6. For even more flavour, finely chop a few spring onion

leaves, mix them in a bowl with sesame oil, a pinch of salt, a drizzle of lime juice, and pour the mixture over the prawns.

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T&F IN SEASON

opales an o a o on on sa

s

Serves 2 Cooking: 10 minutes

YOU WILL NEED

2 nopales 1 tomato ½ small red onion (you can also use spring onion) any kind of melting cheese (depending on your preference) olive oil

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1. Heat a teaspoon

of olive oil in a pan and add the nopales. Fry the pads for 5-7 minutes on each side or until they start getting golden spots.

2. While you wait for the nopales to fry, dice the tomato and onion, mix everything together in a bowl and add salt and pepper to taste.

3. Just before removing the nopales from the frying pan, add a slice of cheese on top of each nopal and give it another minute until the cheese melts.

4. Place the nopales in a plate.

With a spoon, put the tomato and onion mix on top of the cheese.

Buen provecho!

IN SEASON T&F

Fresh nopales kebabs Serves 2 Preparation: 5 minutes

YOU WILL NEED

1 nopal, diced cherry tomatoes, diced peppered ÄĄbejniet, diced toothpicks or mini skewers

1. For this recipe, we removed the nopal skin and then patted

it dry with a kitchen towel to get rid of the slimy texture.

2. Alternately thread diced nopal, cherry tomatoes and gbejniet onto the skewers.

3. Enjoy this as a simple and delicious appetizer.

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T&F IN SEASON

opales Serves 1 Cooking: 25 minutes

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IN SEASON T&F

YOU WILL NEED

2 nopales 2 eggs goat cheese 1 tomato, chopped 1 small red chilli, chopped ½ small onion, chopped 1 garlic clove, finely chopped 2 teaspoons oil pepper salt

1. Start boiling the nopales

in water with salt. They will need around 15-20 minutes on low heat until they become tender. Once the nopales are boiled, place them on a cutting board and cut them into strips.

2. Continue by heating 2 teaspoons of oil in a pan, add the garlic and the onion and sautĂŠ for 1 minute on low heat. Next, add the tomato and the chilli. Stir frequently for another 3 minutes and then add the nopales strips.

Give it another minute and crack the two eggs on top of the mixture.

3. Sprinkle goat cheese around the eggs and let it cook to your liking. To avoid burning the bottom of the pan, you can cover it with a lid until the eggs are ready.

4. Sprinkle some thyme over the eggs, and serve with a few slices of toasted bread.

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Prickly Sweet The prickly pear syrup is homemade from purple fruit picked from the garden. Purple prickly pears are smaller than the ones in season later in the summer. They are less pleasant to eat but the juice makes a delicious syrup which you can use in a variety of cocktails.

YOU WILL NEED

Whiskey prickly pear syrup ice cubes lime for garnish

Add 1 part whiskey, 2 parts prickly pear syrup and ice in a cocktail shaker. Close the lid and shake a couple of times.

Pour into a glass over ice cubes and garnish with lime.

Prickly pear syrup 1. After a good wash, place the

prickly pears in a pan, add just enough water to cover them and boil them for 15 minutes.

2. Turn off the heat, use a potato masher to mash the fruit and let it chill for 10 minutes.

3. Use a strainer covered with

a cheesecloth to strain the liquid. To make sure that there are no tiny spines left and that you get a clear liquid, strain the liquid a second time.

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4. Put the liquid in a pan and bring it to a boil for another 5 minutes. Add sugar to taste. The prickly pear has a soft fruity taste and it is somewhat naturally sweet but adding some sugar will intensify the flavour.

5. Turn off the heat and let the

syrup cool. At the end, we added 4 tablespoons of lime juice to 1 litre of syrup, to enhance the taste and help it last longer.

6. Store the syrup in a glass

bottle in the fridge. n

Elektra 119, Mill Street, Zone 5 Central Business District Qormi, CBD 5090, Malta T +356 2564 3000 info@elektra.com.mt elektra.com.mt

ph. Kasia Gatkowska

Spokes Garcia Cumini 2015

foscarini.com

T&F PROMOTION

Lights that change everything

FOSCARINI E

lektra is proud to have Foscarini as part of its wide portfolio of architectural and designer brands.

Foscarini has created some of the most iconic and innovative designs of the lighting industry, and continues to be a mark of quality and innovation. Foscarini imagines, develops and produces decorative lamps.

Foscarini lamps are alive day and night.

Whether they’re on or off, they seduce, surprise and inspire.

Based in Venice and well known for artistic lighting creations in handmade Murano glass, Foscarini has an excellent reputation as one of Italy’s foremost lighting manufacturers. The company is defined by the Italian spirit and deeply rooted in the land of literary giants and epic poets. Like poetry, Foscarini shapes its material into projects brought to life through art and creative ideas. Through their products, they create a world of light, transforming spaces through design objects that are beautiful and not merely functional.

Foscarini stimulates passion, exudes freedom and is driven by innovation, offering a unique collection of high-quality lamps that produce a lighting sensation recognised worldwide.

Elektra, one of Malta’s leaders in the importation and distribution of light fittings, offers a comprehensive shop-in-shop Foscarini experience. The

company provides a wide variety of products and solutions together with the knowledge and expertise that comes from over 40 years of experience within the industry. These long-term partnerships have ensured that even in a small market like Malta, brands like Foscarini can find their niche. The Foscarini luminaires are meticulously displayed to reflect the products’ decorative features.

Foscarini to this day has created some of the most hyped and iconic lamps which mark an innovative and beautiful design.

The popular and iconic Caboche an instant is Italian classic quickly adopted by designlovers. Foscarini Caboche is available in two colours – gold and transparent – and is available as a table lamp, floor lamp, and as ceiling and pendant lamps.

Marc Saddler created the famous Twiggy floor lamp, which is an oversized table lamp whose shade hangs over the foot, in perfect balance. The lamp is available as a pendant lamp as well as a table lamp. n

Visit the Foscarini display at the Elektra showroom, and be prepared to fall in love with these unique pieces.

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T&F REGENERATION

RE

GENE

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REGENERATION T&F

RATION Casa E&A64

Located in an historic city centre, E&A64 house was redesigned as a dialogue between colonial and contemporary architecture. Behind an unassuming façade, the house stretches back through a highceilinged interior to a lush pool garden at the back. The ui ding’s atios o ou t a ds onfigu its st u tu a o d o iding isua athwa s that ow th ough the home’s interior and exterior spaces. Illumination, ai ow and natu a this i ing s a a a to enjoy.

Architects Taller Estilo Arquitectura Photography Apertura Arquitectónica / José Miguel Gonzales

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REGENERATION T&F

The furniture and art combine past and present, blending elements of the home’s history with the life of its occupants.

B

ecause of the narrowness of the building footprint, the architects sequenced the spaces to create a linear circulation centred on the backyard. The living space flows fluently from the entrance hall through to the kitchen and dining area and onto the garden terrace with a swimming pool surrounded by greenery. A study and bedrooms with their own bathrooms lead off the main circulation space, which is punctuated by two internal courtyards on alternate sides of the building.

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T

he interior is simple and free of clutter, with a light and airy feel thanks to the high ceilings and natural light in every space. The flooring is in polished white cement trimmed with locally-produced pasta tiles laid in a diamond pattern mimicking the Moroccan Beni Ouarain. In the studio, the original patterned cement tiles have been retained. Against the backdrop of textured stucco walls, wooden furniture left natural or painted generates a feeling of warmth.

The interior walls in neutral-coloured stucco act as a foil for framed artwork and for the recycled pieces whose function has been adapted to domestic use. The furniture and art combine past and present, blending elements of the home’s history with the life of its occupants. In the entrance hall, three portraits are framed in cedar wood salvaged from the original front door which could no longer serve its purpose.

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BEEF BAR - BUÄ IBBA. DESIGNED BY HUMBERT & POYET ARCHITECTS

Surfacing the most beautiful spaces

www.halmannvella.com

NATURAL STONE CRAZY PAVING

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

T: (+356) 21 433 636

E: info@halmannvella.com

T&F REGENERATION

The interior is simple and free of clutter, with a light and airy feel thanks to the high ceilings and natural light in every space.

I

n the kitchen area, the heart of the home, a floor-to-ceiling aluminum and glass structure visually blurs the boundary between interior and exterior. Large, sliding doors can be left open, cooling the house by cross-breezes supplemented by ceiling fans. In the garden at the back of the house, the white cement swimming pool was constructed on a platform that compensates for the natural unevenness of the land. In the heat, surrounded by greenery, the sight and sound of the pool and fountain are visually cooling and soothing, and when the wind blows, it flows over the water, cooling the air and refreshing the interior of the home. n

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“Bonbon loves exploring this room because he’s not allowed in it!

He’s great to have around though and my partner and I loved working on this room with more time to spare during the lockdown. I picked up a bucket of Sigmacryl from B&G Hardware in Luqa in this shade and set about getting this beautiful blue on the walls. It really brought it all together! ”

Christian Grech

T: 2166 8053 | info@sigmamalta.com | sigmamalta.com |

SigmaMalta

Sigma Coatings is a brand of

T&F PROMOTION

ARTE WALLCOVERINGS

for the ultimate refinement Arte is a passionate designer and manufacturer of sophisticated wallcoverings. Since the outset in 1981, they have had a passion for elegant wallcoverings. Arte wallcoverings blend perfectly with the most prestigious interiors, both in cool or avant-garde surroundings or in a rather exclusive setting. The extensive range creates a cosy atmosphere that exudes elegance and sophistication. Arte wallcoverings are used all over the world, both for residential homes and in project designs.

ssential ollection

oooi o o lue ollection

Five extraordinary wallcoverings of divergent techniques, such as denim and marquetry. Five different designs with Japan’s beautiful and versatile nature and ancient culture as common denominator.

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a ellers

A surprising mix of designs and motifs takes you on a magical journey around the world. From the dreamy bohemian vibe on the Balearic beaches to the mysterious African jungle. The pure hues and materials are inspired by natural materials such as rattan and tropical plants. Authentic weaving techniques including macramé and wickerwork form the basis of this collection. The result is a vintage touch and a glamorous twist: authentic meets chic. Essentials | Travellers is available in 24 colour variations

Monsoon ollection

A primal force on your wall – this wallcovering will definitely add some character to your interior.

There are two matte options; the other wallcoverings have an opulent metallic sheen.

PROMOTION T&F

Every year, an experienced team of desig ners develops a number of collections.These products are innovative, trendsetting and of superior quality.

The extensive range offers the right wall covering for every taste and every interior.

As far as designs, materials and finish are concerned, you have the choice of an unprecedented range of possibilities.

ARTE WALLCOVERING TRENDS ARE FAVOURING THE BOLD This year’s Arte Collection is all about bold patterns, warm colours, 3D texture and natural-inspired materials like timber. Plus, printing techniques and finishes push the boundaries on new possibilities, moving away from paper altogether, making things even more exciting and innovative.

elva ollection

Tropique à la limite. Selva illustrates the tropical beauty of nature through the use of natural materials, warm hues and rough relief structures. In this tactile collection, the inscrutable jungle serves as the ultimate source of inspiration.

The shadow play of light and dark creates an extra dimension so that the materials used come into their own.

el eteen ollection

Intriguing, elegant and luxurious, Velveteen gives your interior the most exclusive touch. The soft velvet makes this wallcovering simply irresistible, while the innovative three-dimensional technology provides depth and pronounced structure to the wall.

i ber ollection

Unique and handmade Grain is a collage of perfect squares. Combining wood fragments from different parts of the same tree – the roots, the trunk, and the branches – provides a lovely combination of grains and recognisable knots. No two are the same, as they form a random pattern in the inlay. Grain from Arte’s Timber collection is available in 12 colours.

With over 30 years’ international experience, Arte has a logistics system with a reputation for on-time delivery in over eighty countries on every continent.

Arte wall coverings are exclusively available from Satariano, Valley Road, B’Kara.

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T&F LUXURY LIVING

Cape 72

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LUXURY LIVING T&F

Villa

A glamorous home filled with art, bold textures and fabrics is the perfect balance between luxury and comfort.

Interior architecture and design:Â ARRCC Photography: Adam Letch

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LUXURY LIVING T&F

Dominating the living room is a slatted screen, boldly shaped with an organic design, generating movement and flow within the space.

T

he client brief was to create a modern coastal home with an ethnic edge.

Keeping the family’s two children in mind, the designers created a space that is contemporary and sophisticated, yet playful and fun. The existing structure was transformed into a large open space accommodating an inflow of natural light through the use of an array of reflective surfaces and large external aluminium screens which layer the exterior of the house.

The entrance glass lobby is clad in reflective glass which accentuates the magnificent views, while a garden oasis borders the walkway to the front door. The entrance level comprises a kitchen, dining and lounge area as well as a designated study and guest washroom. Dominating the living room is a slatted screen, boldly shaped with an organic design, generating movement and flow within the space.

The marble floors offer a sophisticated design detail and set the colour palette of the space which is accented by French oak veneers with touches of bronze and metallics which add another layer to the interior design.

The entrance makes way for the living area which features a modern design aesthetic using medium tones that add richness and personality to the space.

Artwork by Lionel Smit and Nelson Makamo add a contemporary African feel to the spaces. The living area opens up to the pool entertainment terrace with a covered lounge area, outside shower and infinity pool which leads the eye to views of the ocean.

The kitchen, adjacent to the lounge and living space, accentuates the light, organic palette of the villa through its monochromatic and minimalistic design.

This leads onto an outdoor space set with a BBQ to accommodate outdoor dining.

Also on the entrance level off the lobby, a walkway leads to a self- contained, private guest suite, featuring a contrasting colour palette to the main house, with dark wood furniture and a textured rug in olive green and mustard complementing the artwork

by Emalie Bingham. The entire house operates on an automated system from which the owner can control the lighting, heating, curtains and audio system.

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T&F LUXURY LIVING

The lower level accommodates a children’s playroom dressed with graphic wallpaper and a light colour scheme to create a fun and playful space. Double doors open to a vertical garden with a swing creating a feel of indoor-outdoor living. On the upper level, a glass bridge links two wings featuring the master bedroom and the two children’s bedrooms.

The master bedroom offers an en-suite bathroom and designated dressing room and opens up to a private exterior terrace with uninterrupted views.

An authentic Peruvian Alpaca rug adds softness and texture to the space with the wall art above the bed bringing in an element of colour and personality to the room. With custom designed beds and graphic designed wallpaper, the children’s bedrooms are mirrored versions of each other with differing unique features to reflect a space that is lively and fun with strong African references. n

An authentic Peruvian Alpaca rug adds softness and texture to the space with the wall art above the bed bringing in an element of colour and personality.

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BOV HOME LOANS

GREAT INTEREST RATES ON OUR HOME LOANS

Talk to us | 2131 2020 | bov.com All loans are subject to normal bank lending criteria and final approval from the Bank. The term of the loan must not go beyond retirement age.

Issued by Bank of Valletta p.l.c., 58, Triq San Ĺťakkarija, Il-Belt Valletta VLT 1130. Bank of Valletta p.l.c. is a public limited company regulated by the MFSA and is licensed to carry out the business of banking in terms of the Banking Act (Cap. 371 of the Laws of Malta).

T&F TRENDS

Torrevento, Ghenos Primitivo di Manduria Rosso IGT, Puglia Italy. An intense ruby red coloured wine that is enriched with orange hues with ageing.

An intense bouquet, full and fragrant, full-bodied, and with a harmonious taste, this classic red is ideal as an accompaniment to roasted red meats and excellent with hard cheeses and cold cuts. Abraham’s Supplies Co. Ltd Tel: +356 2156 3231 viniecapricci@abrahams.com.mt www.viniecapricci.com

Delicata Wines win two silver medals in France The Delicata Winery has taken an impactful lead with consistently high-scoring premium Maltese wines and signature labels that have gained recognition as sought-after wine gems of the Mediterranean. Recently, their 2018 Grand Vin de Hauteville Viognier DOK Malta Superior earned a silver award at the Challenge International in Bordeaux. Delicata also bagged a silver medal for the 2018 oak-aged Grand Vin de Hauteville Chardonnay DOK Malta Superior in the Chardonnay du Monde competition in Burgundy. delicata.com

White Essentials: Trend for white kitchens. Serene, luminous and neutral, white is the most popular choice for kitchen worktops. At Halmann Vella you can find a wide variety of white surfaces ranging from marble and quartz to engineered stone and granite surfaces.

White is and always will be a timeless option. From classic, traditional styles right through to modern and innovative designs, white worktops are a safe bet. Pictured: Bianco Zeus Silestone Engineered Stone Kitchen top. The star of the Silestone portfolio, the hero of kitchen surfaces.

It’s the perfect choice for any space. Make the most of the space and provide with light.

Lignage mixers by Porcelanosa Bathrooms.

Designed by architect, Ramón Esteve.

This collection brings the past, the present and the future of design together. The finish is available in Chrome or Gold. Available exclusively from Satariano, Valley Road, Birkirkara. Tel. 2149 2149.

Timeless pieces which pay tribute to the elegance of mid-century design – Liem Collection

by Porcelanosa Bathrooms. Bathroom Vanity is available in two versions (wall hung or floor standing) as well as two finishes, matt grey and sand matt, in two sizes: 120cm wide or a compact size of 80cm. The Liem furniture can be combined with the Porcelanosa slender basin in both round and square, together with the Porcelanosa Lineage mixers.

Available on display at Satariano, Valley Road, Birkirkara.

u Mayor Tadam bil-Krema Bajda “Tomatoes with white sauce” is the latest addition to Mayor’s range of tomatoes in glass bottles. This sauce is ideal for all pasta & rice dishes, cream-based sauces and meat and fish recipes. Look for it on supermarket shelves next to Mayor’s other tomato products.

Once you try it, you will love it.

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Meridiana Wine Estate’s Fenici White (Chardonnay/Vermentino/ Viognier), Fenici Red (Merlot/ Cabernet/Syrah) and Fenici Rosé (Cabernet Sauvignon/Syrah) are fast becoming a popular choice among wine lovers. All three wines are produced using only selected grapes grown in Malta, enjoying DOK classification. Their freshness, fruitiness and elegance makes them a perfect choice with salads, pasta, pizza and seafood. The Fenici range offers great quality and excellent value for money. The 2019 vintages of the Fenici White and Fenici Rose are now available. Visit www.meridiana.com. mt for more information on the full range of Meridiana’s wines. Trade Enquiries: S Rausi Trading Ltd, Wine & Spirit Merchants, Stadium Street, Gzira – call +356 79093197 or info@srausi.com, www.srausi.com.mt

PROMOTION T&F

Oxford House Office Solutions Anyone who has experienced Oxford House an onfi that o d ous s nts so uta ands wh o it nt to ua it and g nuin a t sa s s i a gua ant d. his is ua th as wh o so utions a on n d. o o than a d ad o d ous has a tn d with t as n . a ong oth ands.

O

ur intention is to create great experiences for leading organisations across industries, by offering a range of architectural, furniture, and technological products and services, designed to help people reach their full potential at their place of work. In a nutshell, Oxford House, in tandem with Steelcase, designs spaces to help people work, learn and collaborate, turning insights into innovations by pushing limits to transform and reimagine the workplace.

Spending more time indoors has made everyone conscious of the need for seating solutions that last but are ergonomically designed and versatile enough to suit changing climate and work styles, whether we’re working from home or at an office.

Achieving results is now more important than ever.

Organisations want to optimise their potential, boost productivity and attract and retain top talent, while looking after employees’ wellbeing. Organisations often compromise on seating because of budget constraints, not realising what a difference a good chair

makes. Good seating keeps you comfortable and productive so your body can perform the way you need it to, at work and beyond. This is the Steelcase seating difference.

Steelcase Series 2 is an attainable, high-performing task chair that you can personalise through extensive style choices, offering an ideal fit for the workplace or home office. This range is available as a standard-height task chair, as well as a higher stool.

An optional headrest, or coat hanger, adds additional comfort and convenience. This chair model can be stylish with upholstery that is smooth or quilted. Alternatively, it can have an attractive geometric back design without upholstery.

The Series 2 chair features the Steelcase signature Air Live Back technology which provides ultimate support through its innovative geometric design. Breathable and transparent, the wave pattern is scaled to provide appropriate support for each part of the spine. It flexes in two dimensions as one moves, creating a personalised comfort and fit. n

For a full workplace experience, follow Oxford House on Facebook or visit www.oxfordhouse.com.mt for the latest product ranges and more! Oxford House of Triq L-Imdina, Central Business District, Birkirkara, is open from Monday to Friday between 09:00hrs and 19:00hrs and on Saturday, from 09:00hrs until 13:00hrs.

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T&F CUISINE

CHUTNEY AND CHAPATI Spicey chutney can be delightfully refreshing, even in summer. Serve it cool with warm, fresh chapati for a surprisingly good evening snack.

Food: Amy and Mandy Mallia • Photography: Megan Mallia

Apple and onion chutney Delicious with homemade sourdough chapatis, this goes equally well in a cheese sandwich made with fresh, crusty bread.

The chutney will store well for a few weeks if kept in a cool, dark place. Once open, store the jar in the fridge for up to two weeks.

Preparation & cooking: 85 minutes Makes 2-3 large jars YOU WILL NEED

1.2kg apples, peeled, cored and chopped into 1cm pieces 500g onions, roughly chopped 2 cloves garlic, finely chopped 1 lemon, halved and finely sliced, pips discarded • 200g raisins 400g brown sugar, preferably dark 500ml apple cider vinegar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon salt

1. Put the apples into a large, wide pot

Chapati These chapati are wonderfully quick to make – and wonderfully delicious, too, especially when served with tasty apple and onion chutney. I made them with sourdough discard, but they work just as well without it.

FOR SOURDOUGH CHAPATI

2. Lower the heat and allow the mixture to simmer for around 20 minutes. The apples should be soft, but should still retain their shape.

1. Mix all ingredients together in a large bowl

150g wholemeal flour 120g all-purpose flour 130ml hot water 100g sourdough discard 2 tablespoons olive oil 1 teaspoon salt

until a dough forms. It should not be sticky to the touch, and should have an elastic consistency.

2. Knead on a lightly floured surface until smooth and divide into 10 equally sized balls (around 50g each).

3. Roll out each ball of dough until paper

FOR REGULAR CHAPATI

thin. Heat a lightly greased pan and once it is very hot, cook each of the chapati on both sides until dark brown spots appear.

140g wholemeal flour 140g all-purpose flour 180ml hot water 2 tablespoons olive oil 1 teaspoon salt

4. Serve warm with cool apple and onion chutney, or

with curry, lightly brushed with melted garlic butter.

Look out for the next issue of

out with The Malta Independent on Sunday 6th September

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with the sliced lemons and chopped onions. Add the raisins, mix, and bring to the boil, uncovered, over a high flame.

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3. Add the sugar, and stir until dissolved.

Simmer the mixture for a further 35-45 minutes until it has thickened well. If it is still watery, let it simmer a bit longer.

4. Remove from the heat once ready. Stir in the salt and the ground spices. Mix well.

5. Sterilise the empty jars by putting

them into a warm oven for around 10 minutes. Ladle the still-hot chutney into the hot jars, then seal.

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