welcome
This is the time of year when slaving in the kitchen over the proverbial hot stove becomes even less attractive and cosy hot dinners give way to lighter meals served al fresco. Dip into Taste&Flair for inspiration. Claire Borg’s perfect pasta recipes celebrating Mediterranean flavours and seasonal produce fresh from the fields are an easy way to cater for large gatherings with minimal effort. In warmer weather, food from the sea and a chilled glass of wine make for a refreshing mealtime. Michael Diacono dips into his extensive culinary repertoire for prawn-based dishes perfectly paired with selected wines. Andrew Azzopardi explores the tantalising flavours and varieties of the much underrated Prosecco, a sparkling wine first created centuries ago in the rolling hills of northeastern Italy. For dessert, we’ve come up with some toothsome recipes that are gluten-free and lactose-free, so that everyone can have their cake and eat it. While you enjoy your Prosecco and cake, turn to our design section where we tour two contemporary family homes and the reimagined interior of an iconic Art Deco industrial building. Enjoy the read. We’ll be back in early summer with another issue of Taste&Flair.
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Palace of Pond, Royal Gardens in Seville, by master of light Joaquín Sorolla y Bastida (1910). The Royal Gardens in Seville inspired the creation of the gardens of the artist’s home in Madrid that now houses the Sorolla Museum collection and where the painting can be found.
Micheal Diacono’s prawn bisque. See feature starting on page 8.
Photo by Brian Grech.
A taste of the sea
Michael Diacono’s light meals for warmer weather 22
Unveiling the soul of Prosecco
Andrew Azzopardi’s journey of discovery 26 Celebrate Mediterranean flavours
Claire Borg’s perfect pasta recipes
42 Sweet self-love
How to have your cake and eat it
50 Reinventing Villa Macuda
A pre-1968 villa transformed into a contemporary family home
62
The Bothouse
Where material, light and form are curators of the everyday
70
The Brewhouse
The regeneration of an iconic Art Deco building
IN WARMER WEATHER, THERE’S NOTHING MORE REFRESHING AT MEALTIMES THAN THE FRUITS OF THE SEA AND A CHILLED GLASS OF WINE.
Food: Michael Diacono, chef patron Giuseppi’s Bar and Bistro
Photography: Brian Grech • Wine recommendation: Andrew Azzopardi, Vintage 82
May brings with it hotter days, first dip in the sea for many (not me for sure), balmy evenings suitable for outdoor dining and a general sense of summer being just round the corner. Lighter dishes start being the order of the day, with fish and seafood taking a more prominent place on most menus. This month I’m focussing on dishes that make use of prawns in their entirity.
PRAWN “BISQUE”
Silky smooth and delightfully prawny, this is the perfect starter.
SERVES: 6
PREPARATION AND COOKING: 45 minutes
RECOMMENDED WINE: A Bordeaux white variety would have the perfect acidity to cut through the richness of the dish and enough structure to stand up to the rich bisque flavour.
YOU WILL NEED:
2 tablespoons plain flour
50g unsalted butter
1 onion, peeled and chopped
2 tomatoes, cubed
1 tablespoon tomato paste
70ml brandy
600g small prawns, shelled weight
2 litres prawn stock salt and pepper
1. First, boil the prawn shells in approximately 2.5 litres of water with a pinch of salt for about 20 minutes, then sieve the liquid. You will have around 2 litres of stock.
2. Heat a large deep pot. Add the flour, let it toast for a couple of minutes, then transfer it to a bowl.
3. Melt the butter in the same pot. Add the chopped onion and tomatoes. Stir fry gently for a few minutes to soften them, then add the tomato paste. Cook this for a coup[e of minutes, then add the brandy and flame.
4. Add the prawns and mix them in well, then add the toasted flour and hot stock. Bring the mixture to the boil, then let it simmer for 20 minutes. Use a stick blender to purée the soup. Season to taste.
5. I served this with a side of garlic mayonnaise, some caviar and flat bread.
CARROT, CORIANDER AND PRAWN ROULADE
This is a bit retro, I know, but it’s still delicious and perfect to serve at lunchtime.
SERVES: 6
PREPARATION AND COOKING: 1 hour (+2 hours resting time)
RECOMMENDED WINE: The distinct oiliness and texture of a Viognier would be an ideal paring with the creaminess of the dish without overpowering the prawns delicate flavours.
YOU WILL NEED:
450g carrots
50g butter
4 eggs, separated
2 tablespoons chopped fresh coriander salt and pepper
2 tablespoons extra-virgin olive oil
250g shelled fresh prawns, roughly chopped
175g soft cream cheese
3 tablespoons crème frâiche
½ tablespoon chopped fresh dill
1. Peel and grate the carrots. Melt the butter in a large pan and add the grated carrots. Cook gently, while stirring, for 5 minutes to soften the carrots. Then remove the pan from the heat, transfer the carrots to a large bowl and set the container aside to cool down.
2. When the carrots are cool, add the egg yolks, 1 tablespoon of the coriander, and seasoning. Mix the ingredients together.
3. Preheat oven to 200°C/gas mark 6.
4. Whisk the egg whites till stiff then carefully fold them into the carrot mix. Do this using a metal spoon, adding a bit at a time.
5. Line a 30cm by 20cm swiss roll baking sheet with baking paper. Pour the mixture into this. Spread it out and let it bake for 10 to 15 minutes, or until it’s risen and lightly browned.
6. Turn the cooked layer onto a clean sheet of baking paper. Cover it with a clean tea towel and let it cool.
7. Heat the extra-virgin oilive oil in a pan then stir fry the prawns for a couple of minutes on high heat to just cook. Season with salt and pepper and then cool.
8. Beat the cream cheese with the other tabelspoon of coriander and the crème fraiche. Season to taste and then add the dill.
9. Spread the cheese mixture evenly over the cooled roulade, then sprinkle the cooled prawns over. Use the paper to help you roll up the roulade and secure the edges. Place in the fridge to set for at least 2 hours. Before serving cut into thick slices.
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PRAWN AND PASSION FRUIT TARTARE
A few simple and very fresh ingredients are all that is needed for this starter. The passion fruit adds such a fresh and unusual contrast to the prawns.
SERVES: 6
PREPARATION: 15 minutes
RECOMMENDED WINE: The bold tropical flavours of New Zealand Sauvignon Blanc will match the intensity of the passionfruit, without overpowering the delicate flavour of the prawns.
YOU WILL NEED:
2 passion fruit
500g shelled, very fresh local red prawns
2 limes salt and pepper
1 handful parsley, finely chopped micro herbs to garnish toasted bread to serve.
1. Halve the passion fruit. Squeeze the seeds and juice out of the fruit into a fine strainer and leave to drip into a small bowl. Keep the seeds to use as a garnish.
2. Chop the prawns and put them into a bowl. Add the strained passion fruit juice and the juice of 1 lime. Season lightly and add the chopped parsley.
3. I used 2 tablespoons to shape the prawns into quenelles. Top the quenelle with some of the reserved passion fruit seeds. Serve with wedges of lime, micro herbs and toasted bread.
RISOTTO AL FAROUK
So many of us remember a particular restaurant in Valletta with tables on a large terrace that we used to frequent for lunch, especially if we had friends over from abroad. One of their signature pasta dishes was the penne al farouk. This was my inspiration for this recipe.
SERVES: 4 as a generous starter PREPARATION AND COOKING: 40 minutes RECOMMENDED WINE: Choose a wine that is medium to full bodied, with refreshing acidity. A medium-bodied chardonnay with some richness and texture could work perfectly with the risotto.
YOU WILL NEED:
4 tablespoons extra-virgin olive oil
1 onion, peeled and chopped finely
300g Arborio rice
salt and pepper
200ml dry white wine
800ml prawn or fish stock
2 teaspoons curry powder
(I prefer a hot curry)
250g shelled raw prawns, roughly chopped
125g baby spinach leaves
50ml (approximately) extra-virgin olive oil for the “mantecatura”
1. Heat 4 tablespoons of extravirgin olive oil in a deep pot. Add the chopped onion and stir fry for a few minutes just to soften it, then add the rice.
2. Stir the rice well to coat the grains with the oil and fry them for a minute or two before dousing with the white wine. Evaporate the wine on high heat, season, then start adding the hot stock gradually as you stir.
3. When nearly all the stock is used up, stir in the curry and prawns. Finally add the spinach at the last second and the remaining extravirgin olive oil. It is very important to mix in the extra-virgin olive oil vigorously to emulsify it.
4. Plate and serve this at once.
PRAWN KATSU SANDWICH
A fun way to treat prawns and serve them up is this child-friendly recipe. Asian flavours seem to be all the rage with the younger generation.
SERVES: 4
PREPARATION AND COOKING: 50 minutes
RECOMMENDED WINE: There’s something special about the combination of panko breadcrumbs and Champagne. The perfect excuse to elevate the dish to a different level.
YOU WILL NEED:
400g shelled, raw prawns
4 spring onions • 2 cloves garlic
1 egg white • 1 handful parsley, finely chopped
1 smaller handful coriander, finely chopped salt • chili • 2 tablespoons cornflour
200g panko breadcrumbs • vegtable oil to fry
4 burger buns • 6 tablespoons mayonnaise
2 tablespoons siracha • juice of ½ a lime
8 large asparagus spears salad leaves • 2 tomatoes, sliced
1. To make the patties, place half the prawns, spring onions, garlic and egg whites into a food processor and work them into a paste.
2. Turn the mixture out into a bowl and mix in the chopped herbs. Season with salt and chili. Mix in the cornflour. Chop the remaining prawns into small pieces and add then to the mixture.
3. Use your hands to shape the mixture into 4 patties and press them into the breadcrumbs to coat them. Place the patties onto a baking sheet and put it into the fridge to set.
4. To make the sauce, simply mix the mayonnaise with the siracha and lime juice.
5. Split the asparagus down lenghtways and poach it in salted water for 2 minutes.
6. Heat some vegetable oil in pan and fry the patties for about 10 minutes, turning often till they are golden brown and firm.
7. Toast the burger buns. Spread the buns with the sauce. Place the fried patties on top and garnish with the asparagus, salad leaves and tomatoes.
SEABASS AND PRAWNS “EN CROUTE”
An elegant dish to serve when entertaining friends at home. Prepare the parcels in the afternoon then simply pop them into the oven when needed.
SERVES: 4
PREPARATION AND COOKING: 1 hour
RECOMMENDED WINE: Opt for a light bodied, unoaked, refreshing wine with mineral notes such as Riesling or a good quality Pinot Grigio.
YOU WILL NEED:
600ml milk
50g butter
100g flour
salt and pepper
150g cheddar cheese, grated
200g fresh baby spinach
60g pine nuts, toasted
1 clove garlic, chopped
200g raw, shelled prawns
800g seabass fillets, skinned
2 sheets rolled puff pastry
2 egg yolks to glaze
1. Put the milk, butter and flour into a pot. Place the pot on the heat and use a whisk to amalgamate everything.
2. Bring the mixture to the boil while whisking all the time, then cook for 2 minutes before seasoning.
3. Add the cheese and stir the mixture well until the cheese has melted and the sauce is smooth. Set the pot aside to cool.
4. Drizzle some extra-virgin oilve oil into a pan and heat it before adding the spinach. Season with a little salt. Cook down, then drain away the excess liquid before adding it to the white sauce with the toasted pine nuts, chopped garlic and chopped fresh prawns.
5. Cut out 4 large squares of puff pastry. Place seabass fillets in the middle of each and season. Cover the fish fillet with the sauce. Fold the pastry over and seal the edges by pressing down using the tines of a fork. Brush the pastry with beaten egg yolks.
6. Place the pastry parcels on a non-stick or baking paper-lined baking sheets. Heat the oven to 200°C. Bake the fish parcels for 17 to 20 minutes till golden and puffed.
UNVEILING THE SOUL OF
PROSECCO a journey of discovery
Centuries ago, amid the rolling hills of northeastern Italy, in the quaint village of Prosecco, ancient winemakers first crafted the effervescent wine that bears the village’s name. Their dedication and artistry laid the foundation for a legacy steeped in tradition and passion. Andrew Azzopardi explores the tantalising flavours and varieties of an underappreciated wine.
When talking fine wines, I tend to forget a gem that sparkles with such unique charm: Prosecco. Due to the popularity and affordability of these wines I too am guilty of leaving Prosecco out in the cold when discussing quality sparkling wines and it’s such a shame. Prosecco is not meant to compete with powerful, creamy Champagne, but it is a much needed fresh and vibrant alternative sparkling wine that is meant to shine of its own accord. Just like choosing a refreshing Sauvignon Blanc over a rich and buttery Chardonnay on certain occasions can be a smart move, so too could choosing Prosecco over traditional method sparkling wines, such as Champagne or Cava. In other words, it’s not your “poor man’s Champagne”.
Craftsmanship is still at the heart of Prosecco’s allure. Unlike Champagne, Prosecco is made from the sun-kissed Glera grapes and using the meticulous Charmat method (also known as Tank method). Refined over generations, it ensures Prosecco’s effervescence sparkles with unmatched freshness and vitality. Unlike Traditional Method sparkling wines, where a second fermentation takes place in the bottle, in the production of Prosecco the second fermentation happens in large steel tanks. This ensures a result that is fresh, fruit-forward, vibrant and delicate.
There are three quality levels of Prosecco, where Prosecco DOC is the most popular and most affordable quality level
hailing from any of the nine designated villages in Veneto. DOCG Superiore is the next quality level up, made in a small area opposite the Conegliano Valdobbiadene region and is still inexpensive compared to many other sparkling wines.
At the top of the pyramid is the shining beacon of quality, Prosecco Superiore, nestled in the revered Conegliano Valdobbiadene region that embodies winemaking artistry at its finest. Amid the steep hillsides and ancient vineyards of this region, Glera grapes of unparalleled quality thrive.
Conegliano Valdobbiadene isn’t just a place. It’s an enchanting sanctuary of steep vineyards and passionate people, where each hillside, each micro-terroir, tells a story of resilience, perseverance, and the timeless bond between land and vine. But what sets Conegliano Valdobbiadene apart from the others?
Nestled at around 500m above sea level, the exceptionally cool breezes and ample sunshine allow the grapes to ripen slowly, their flavours intensifying day by day to reach the perfect phenolic ripeness, without losing acidity. The variety of the soils results in wines of unparalleled complexity and depth, with complex notes of green apple, white peach, and pear, with a delicate floral note that dances on the palate.
The strict regulations governing the Conegliano Valdobbiadene DOCG designation ensure every bottle of Prosecco Superiore meets rigorous quality standards. From
Next time you raise a glass of Prosecco, take a moment to appreciate the journey that brought it to your lips.
Conegliano Valdobbiadene village
Prosecco is made from the sun-kissed Glera grapes and using the meticulous Charmat method.
vineyard practices to winemaking techniques, every step is carefully monitored and regulated, guaranteeing wines of superior pedigree and flavour.
Most Prosecco is made in a dry Brut style, however due to the intense fruity flavors of green apple, melon and honeysuckle it often gives an impression of being sweeter than it actually is. Though not so popular, there are other sweeter styles of Prosecco confusingly labeled Extra Dry and Dry, where Dry has up to 30 grammes of residual sugar per litre or approximately one gramme per glass, compared to less than half a gramme per glass for the Brut. Seek out the sweeter styles if you’re pairing with light and fruity desserts such as cheesecakes and lemon tarts.
When it comes to food pairings, Prosecco Superiore shines as one of those versatile companions. Its vibrant acidity and delicate effervescence make it the perfect match as an aperitif as well as with a variety of dishes, from fresh seafood and light salads to creamy cheeses and spicy foods. Prosecco Superiore has the ability to elevate a celebration or any other occasion by adding a touch of elegance and sophistication, without ever costing an arm and a leg.
Too many low-quality Proseccos are available from every outlet in the village that we often overlook the quality levels or brand names of Prosecco, assuming that all Prosecco is the same in quality and style. Whether it’s the cheap Prosecco we bought from the supermarket round the corner or a high-quality Conegliano Valdobbiadene from the boutique wine shop, we tend to put them under the same umbrella, whatever the quality.
Prosecco is one of those wines that is often chosen solely based on the price, but the ridiculously small increase in price between a good quality Prosecco such as the Conegliano Valdobbiadene over a Prosecco DOC is so small that it’s in fact a huge bargain considering the jump in quality –maybe even the best bargain in the world of wine, that is unmatched by any other wine category.
I must add a little anecdote here. I was not always a fan of Prosecco. In fact, I would often choose any other sparkling wine over Prosecco any day of the week. Then I discovered a small boutique winemaker named Lionello who wanted to
share a bottle of his Prosecco with me. He wasn’t pushy and didn’t even ask me to buy his wine. He just wanted to see whether I’d enjoy his special Prosecco made in the “ancestral method” and aptly named “Antico”.
He poured a rather lemon-coloured, slightly cloudy, glass of Prosecco and placed it in front of me. He quickly got a huge slab of Italian Salami, known as soppressa and cut a couple of thin slices to go with the Prosecco. This fatty Italian delight was delicious. The refreshing, yet complex Prosecco cut through the fat of the Salami rendering the perfect pairing. The wine was only slightly frizzante gently tickling my tongue with every sip. I was instantly hooked. Lionello’s charm, a bottle of “ancestral method” Prosecco and a slice of soppressa was what I needed to give Prosecco another chance and I’m so happy I did.
Good quality Prosecco is fresh, vibrant and well balanced. The better-quality wines have tension (or perfectly balanced acidity), and the flavours are intense, pure, and precise. I don’t think there are many better wines than good quality Prosecco with summer foods. Look out for that beautiful play on fruit and minerality that keeps your palate refreshed.
Just like all superior quality wines, drinking from a well-designed wine glass is paramount. Just like other sparkling wines, the popular flutes generally don’t do the wines justice and while they are understandably practical at a picnic, BBQ or by the sea, I suggest drinking your next good quality Prosecco from a tulip-shaped glass or even a Sauvignon Blanc wine glass to get maximum enjoyment of the fruit and freshness.
Good quality Prosecco is a treasure worth savouring, a journey worth embarking on and discovering. With its vibrant flavors and unparalleled freshness, Prosecco Superiore transcends the ordinary, offering a glimpse into the rich tapestry of Conegliano Valdobbiadene’s terroir and heritage. So, the next time you raise a glass of Prosecco, take a moment to appreciate the journey that brought it to your lips—a journey of passion and perseverance.
Andrew Azzopardi is a wine specialist certified by the Wines and Spirit Education trust.
LE BISTRO
It’s that glorious time of year when we trade our cosy clothes for t-shirts and shorts, and seek comfort in light, refreshing meals. And guess what? Le Bistro, the charming restaurant located within the 5-star Radisson Blu Resort in St Julian’s, has just unveiled its new summer menu, featuring a tantalising array of dishes that celebrate the vibrant flavours of the season. Whether dining inside or enjoying the fresh air on the terrace with stunning sea views, Le Bistro offers an unforgettable culinary experience. Le Bistro is renowned for its Mediterranean dishes with a creative touch. They take classic recipes and give them a delightful twist. Their menu is diverse, offering everything from starters and salads to pastas, grills, seafood, and even gourmet burgers. It’s the perfect spot for a quick yet highquality lunch or a leisurely multi-course family feast over the weekend. Look out for our specials and fresh fish. No meal is complete without dessert, and Le Bistro continues to impress with its sweet offerings. This summer’s beautifully crafted selection includes apple and plum crumble with ice cream or Ricotta di Percora cake. For a delightful local tasting try our plate of Maltese Delicacies, date fritters, ħelwa tat-tork ice cream, kannoli, sinizza, and trifle.
Alongside all the sublime food choices, Le Bistro stocks a varied selection of international wines with fine options to highlight and complement any food pairing as well as a fresh new selection of cocktails.
Open for lunch and dinner daily, diners also enjoy free parking at the Radisson Blu for added convenience.
Experience a summer dining experience with a delightful twist by making your reservation at Le Bistro today on www.lebistromalta.com.
“These pasta recipes are perfect for this time of year. They can be enjoyed warm or else at room temperature. They’re fantastic for a day out with family or friends while the weather is still not too hot and you can enjoy being outdoors. Serve them as sides with grilled fish or meat, or enjoy them as a meal on their own.”
PERFECT PASTA
SEASONED WITH HERBS, LEMON, AND BURSTING WITH SEASONAL PRODUCE, CLAIRE BORG’S PASTA DISHES CELEBRATE MEDITERRANEAN FLAVOURS.
Photography: Claire Borg
Ditali with Asparagus, Peas and Pecorino
For this recipe I used fresh peas that were not that tender, so I cooked them with the pasta. I had some young sweet peas and added some raw to the pasta dish once it was done.
Serves 4 to 6
YOU WILL NEED:
500g ditali pasta
1 bunch asparagus
1 cup of shelled peas
1 onion fresh mint and dill
200g grated pecorino cheese
olive oil
butter
1 lemon black pepper
1. Set a pot of water on the heat. Once the water is at a rolling boil, throw in the pasta and peas and let them cook for about 12 minutes. Drain the pea and pasta mixture, rinse it to stop the ingredients cooking further, and then set the mixture aside to cool.
2. Meanwhile, peel and finely chop the onion. Put some butter into a pan with the olive oil and warm it gently until it melts. Add the chopped onion and sauté it until it softens.
3. Wash and trim the asparagus. Cut off the tips and chop up the stems. Set the tips aside and add the chopped stems to the pan. Let them cook for a few minutes. Meanwhile, wash and chop the fresh herbs.
4. Turn off the heat, add the pasta to the pan, and stir the mixture well. Grate in the lemon zest and squeeze the juice into the pan.
5. Season with freshly ground black pepper and stir the mixture. Add the finely chopped herbs and the grated pecorino. Garnish with the asparagus tops and serve immediately.
Cellentani with Roasted Cherry Tomatoes, Spinach and Parmesan Cheese
Serves 4 to 6
YOU WILL NEED:
500g cellentani pasta or similar
1 kg cherry tomatoes, halved olive oil
chili or pepper
1 teaspoon chopped garlic (I prefer roasted or sautéed garlic rather than raw)
125g baby spinach leaves
200g grated parmesan cheese
10 sundried tomatoes
100g pine nuts
1. Preheat the oven to 200°C.
2. Place the halved cherry tomatoes on a baking tray, drizzle them with olive oil and add a sprinkle of salt. Roast the tomatoes for 20 minutes. You will need to let them cool down before adding them to the pasta.
3. Blend together the sundried tomatoes, pine nuts, garlic and some olive oil and set the mixture aside.
4. Cook the pasta according to pack instructions, drain it, let it cool and place it in a large bowl. Next, add the sundried tomato paste and some olive oil and stir until the pasta is well coated.
5. Roughly cut up the spinach and mix it into the pasta. Add the roasted cherry tomatoes and the parmesan cheese and season with chili or pepper. Drizzle with olive oil and serve.
Mexicani with spring vegetables
Preparing fresh artichokes
– if you can still find them – is fiddly and takes time. I had precooked artichoke hearts in store so I just added them to the pan when needed. You could also use artichokes preserved in oil.
Serves 4 to 6
YOU WILL NEED:
500 g mexicani pasta (or any other short pasta)
2 large carrots
1 red pepper
1 cup shelled fresh peas
5 artichoke hearts (or 10 halves )
1 red capsicum pepper
fresh garlic
lemon zest
olive oil
1 big handful fresh mint leaves salt and pepper
1. Bring a large pot of water to a boil, add some salt and the fresh peas. When the water boils up again, add the pasta and cook it according to the pack instructions.
2. Meanwhile, finely dice the carrots and sauté them in a little olive oil. Finely dice the capsicum pepper and add it to the carrot. Then add the finely chopped garlic and cook for a couple of minutes. Add the precooked or preserved artichokes.
3. Drain the peas and pasta and mix them into the pan. Add lemon zest and stir. Let the pasta cool down for a few minutes.
4. Just before serving, season, add some more olive oil and add a big handful of finely chopped fresh mint. You can serve grated cheese or crumbled feta on the side.
Anelli Siciliani with Cauliflower, Anchovies, Black Olives and Bottarga
Serves 4 to 6
YOU WILL NEED:
500g anelli Siciliani or any short pasta of your choice
1 small cauliflower, grated using the large holes on the grater
250g pitted black olives, halved
2 tablespoons caraway seeds
1 tablespoon finely chopped garlic
1 tablespoon butter olive oil
1 small bunch of parsley
2 small cans of anchovy fillets salt, pepper or chili
Bottarga di Muggine
1. Cook the pasta according to the pack instructions, drain it and set it aside.
2. In a large pan or skillet, add the butter, some olive oil and the caraway seeds. Heat it up until the butter starts to melt, then add the grated cauliflower and garlic. Stirring constantly over a high heat, cook the cauliflower for 5 minutes, then turn off the heat.
3. Add the halved olives, finely chopped parsley and season to taste. Plate the pasta mixture and grate over the bottarga and serve immediately.
THE ALL-IN-ONE SIMPLE TO USE GRILL
The idea behind the Big Green Egg Kamado Grill goes back more than 3000 years ago in East Asia, where it was discovered by the Japanese who referred to it as ‘kamado’ meaning oven or fireplace. At the beginning of the previous century, American soldiers came across the kamado in Japan taking it home where the ancient model was further refined in Atlanta Georgia USA using innovative materials. The secret of unparalleled great taste is a combination of heat reflection from the ceramic body shell, generating a perfect air flow that cooks the ingredients evenly at just the right temperature which can be controlled from 70-350 deg. C. to the finest degree. Results are exceptionally tender dishes.
Sicilian Style Pasta with Fennel Seeds, Anchovies, Tomatoes and Fried Breadcrumbs
Serves 4 to 6
YOU WILL NEED:
500g Trofie pasta (I used a pistachio pasta I had bought from Sicily)
200g breadcrumbs
4 tablespoons of pure ground almonds olive oil
2 small cans of anchovy fillets
2 tablespoons of fennel seeds
2 tablespoons of chopped garlic
8 to 10 pieces of sundried tomatoes in oil
3 large heirloom tomatoes
1 small bunch of parsley zest of 1 lemon chili flakes
1. Bring a pot of water to boil, add the pasta and cook according to the package instructions. Drain it, and set it aside.
2. Drizzle about 6 tablespoons of olive oil into a dry skillet and heat it up. Add the breadcrumbs and toast them until just turning golden. Add the ground almonds and stir them in, then turn off the heat and set the mixture aside.
3. In the same pan, cook the anchovy fillets with more olive oil and garlic until the anchovies crumble and the garlic sweats off but does not burn.
4. Add the lightly crushed fennel seeds and then lemon zest. Stir the mixture well and turn off the heat. Add the cooked pasta it to the pan and mix it in well.
5. Add the chopped sundried tomatoes and the roughly cut fresh tomatoes, parsley and chilli flakes. Mix well and add some of the breadcrumb mix.
6. Spoon the pasta mixture onto individual plates, add more breadcrumbs and parsley on top and serve at once.
Fregola Sarda with
Snapper, Rucola and Potatoes
Fregola is a Sardinian type of pasta that is very similar to the pasta we use in kisksu (broad bean soup). The difference is that it is toasted. The pasta is usually combined with fish but is also delicious in vegetarian and vegan recipes. You can either entirely cook the pasta in stock or sauce, like you would do for a risotto, or half cook it and finish off cook it in the stock. This version of fregola can be enjoyed cold too.
For this recipe I had a large snapper head that I cooked with fresh herbs, olive oil, garlic and white wine, covering the pan and letting it simmer for 20 minutes. I then strained the stock and kept the meat to a side. But you can use any part of the fish as long as you remove all the bones. Any fish you have at hand can be as tasty, so feel free to use what you like best or what is freshest. Serves 4
YOU WILL NEED:
300g of fregola
300g of cooked snapper, bones removed
2 cups of stock made while cooking the fish
2 medium potatoes
1 small bunch local rocket fresh marjoram, dill and parsley
1 lemon • olive oil • salt black or chili pepper
1. Fill a pot with water and add the peeled and thinly sliced potatoes. Bring the pot to the boil, cook the potatoes for 3 to 4 minutes, then add the fregola.
2. Cook the fregola for half its usual cooking time, drain the mixture and transfer it to a large pan together with the stock from the fish.
3. Continue to cook the mixture until the fregola is done and the juices are absorbed. You might need to add some boiling water as not all fregola brands are the same, so if it does dry up before it is done, adjust with more stock or water.
4. Turn off the heat once the fregola is cooked. Add the flaked fish and grate some of the lemon into the pasta. Finely chop a small handful of parsley, the dill and a pinch of fresh marjoram and add them to the mixture.
5. Taste and adjust the seasoning accordingly. Just before serving, add the finely chopped rocket leaves and a good drizzle of olive oil.
THEThrill OF THE Grill
Broadside Terrace’s Irresistible Flavours
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 Turkishinspired 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
SWEET SELFLOVE
Food intolerances are intolerable when you’re surrounded by sweet temptations. Here’s a round up of bakes and desserts that are toothsome, memorable, and gluten- and lactosefree, so that everyone can have their cake and eat it.
Photography: Corinne Vella
L = lactose-free
G = gluten-free
“A party without cake is just a meeting” - JULIA CHILD
STRAWBERRY AND CREAM LAYER CAKE (L)
To avoid this becoming a soggy mess, bake the cake and prepare the filling and topping ingredients ahead, then assemble it all just before serving.
Serves 4-5
YOU WILL NEED:
250g unsalted lactose-free butter
335g sugar
3 eggs
350g self-raising flour
1 teaspoon baking powder
2 teaspoons vanilla extract juice & zest of 1 large lemon
FOR THE FILLING AND TOPPING:
1 small carton lactose-free fresh cream
1 tablespoon caster sugar
1 large punnet strawberries fresh mint leaves, washed and patted dry lemon zest
1. Preheat the oven to 180°C. Line a round cake tin with non-stick paper.
2. Beat the butter and sugar together until light and fluffy. Gently beat in the eggs, one at a time and add the vanilla extract. Sift the baking powder and flour together. Add a large spoonful at a time to the mixing bowl and fold it in. Add the lemon zest and lemon juice and fold them in too.
3. Spoon the batter into the lined cake tin and use a spatula or the back of a dampened spoon to smoothen the surface. Bake the cake in the preheated oven for around 20 minutes. An inserted skewer should come out clean and the surface should spring back when lightly pressed.
4. Allow the cake to cool in the tin for around 10 minutes, then remove it from the tin and place it on a wire rack to cool down completely.
5. Meanwhile, whip the cream with the sugar until it stands in soft peaks. Cover the bowl and leave it in the fridge till needed. Wash and trim the strawberries and set them aside.
6. Just before serving, use a sharp knife to slice the cake into two even layers. Spread the lower half with whipped cream, top this with strawberries and fresh mint leaves, and sprinkle lemon zest on top. Spread the cut surface of the top layer with a little cream and place it, cut side down, on the other half and lightly press it down.
7. Top the cake with the remaining cream, strawberries, mint leaves, and shavings of lemon zest, and serve it at once.
ORANGE AND ALMOND (L,G)
Orange cake and almond cake usually calls for slow-boiling the fruit for a couple of hours and then waiting till the fruit cools down. This recipe cuts to the chase by using just the orange zest and juice, and there’s no butter or flour in it at all so it’ll be fine for anyone with lactose or gluten intolerance.
Serves 6
YOU WILL NEED:
zest and juice of 1 large orange
150g sugar • 4 large eggs
120ml extra-virgin olive oil
300g ground almonds
½ tablespoon baking powder
DRIZZLE:
2 tablespoons orange juice
1 tablespoon icing sugar
a few drops of orange blossom water
GARNISH (OPTIONAL):
fresh orange slices
orange leaf shoots • 1 flower
1. Preheat the oven to 180°C and line a round cake tin with non-stick paper.
2. Separate the egg yolks from the whites and beat them together with the sugar until they’re light and foamy. Pour in the olive oil and orange juice and sprinkle in the orange zest. Beat the mixture for a couple of minutes to combine all the ingredients.
3. Stir the baking powder into the ground almonds and stir both into the batter until it’s smooth. Whisk the egg whites in a clean bowl until they firm up and then fold them into the cake batter.
4. Pour the batter into the lined cake tin and bake it for around 40 minutes. Check whether it’s done by inserting a skewer or toothpick. Remove the tin from the oven.
5. Stir the orange juice, orange blossom water, and icing sugar together until the sugar dissolves. Prick the cake surface all over and drizzle the liquid onto the cake a little at a time, allowing it to sink in. Let the cake cool down completely in its tin, then remove the tin and set the cake aside till needed.
6. Just before serving, top the cake with thin orange slices and orange leaves and decorate it with a flower.
FREE PARKING AT MCP WITH PURCHASES FROM THE PHOENICIA
LEMON AND LAVENDER DRIZZLE LOAF (L)
An old favourite, lemon drizzle loaf gets a lift with the addition of fresh lavender flowers. Add more flavour to this by crushing lavender leaves into the sugar and storing the sugar in a sealed jar for about a week before using it. Remove the lavender leaves before adding the sugar to your mixing bowl.
Serves 5-6
YOU WILL NEED:
225g unsalted lactosefree butter, softened
225g caster sugar
2 tablespoons lavender flowers (pesticide-free)
225g self-raising flour
4 eggs
1 lemon, zested
FOR THE TOPPING:
juice of 1 medium-sized lemon
80-85g caster sugar
lemon zest
fresh lavender stems (pesticide-free)
1. Preheat the oven to 180°C and line a loaf tin with non-stick baking paper.
2. Beat the butter together with the sugar until it fluffs up and the colour turns pale. Add the eggs one at a time, mixing each one in gently. Use a fine meshed sieve to sift the self-raising flour into the bowl. Stir in the flour, add the lemon zest and lavender flowers and stir again.
3. Spoon the batter into the lined loaf tin and use the back of a dampened spoon to smoothen the surface. Bake in the pre-heated oven for around 45 minutes. Insert a skewer into the centre to check whether it’s done. It should come out clean.
4. Remove the loaf tin from the oven. Stir the caster sugar into the lemon juice until it dissolves. Use a skewer to prick the surface of the loaf and then drizzle the sugared lemon-juice over the surface and let it sink in. It will form a light crust as it dries. Set the loaf aside until it cools down completely and then remove it from the tin.
5. Just before serving, sprinkle the surface of the loaf with lemon zest shavings and garnish with fresh lavender stems.
MINT AND PERLOGANIUM CAKE (L,G)
The sugar needs to be prepared a week ahead to allow the flavours to infuse properly. To prepare the infused sugar, first wash and pat dry the perloganium leaves and fresh mint sprigs. Lightly crush the leaves and layer them into a jar with the sugar. Close the jar tightly and leave it in a cool dry place for a week or so. Remove the leaves before adding the sugar to your mixing bowl. If gluten is not a problem, you could substitute part of the ground almonds with semolina to give the cake a softer crumb.
Serves 4-5
YOU WILL NEED:
225g lactose-free butter (room temperature)
225g caster sugar, infused with perloganium and mint
3 eggs (room temperature)
240g ground almonds
1¼ teaspoons baking powder
a pinch of finely ground salt
finely grated zest of 1½ lemons
2 tablespoon lemon juice
½ teaspoon vanilla extract
perloganium leaves (pesticide-free)
sprigs of fresh mint leaves
FOR THE SYRUP:
30ml water • 20ml lemon juice
a good handful of fresh mint leaves, finely chopped
60g caster sugar
TO DECORATE:
fresh perloganium flowers (pesticide-free)
fresh mint leaves
1. Preheat the oven to 180°C and line a round baking tin with non-stick paper.
2. Dice the butter into a mixing bowl and beat in the caster sugar until well combined. Ligtly beat the eggs and pour them into the bowl, a little at a time, beating the mixture all the while.
3. Mix together the ground almonds, semolina (if using) baking powder, and salt and fold the mixture into the batter. Scrape the batter into the lined tin and bake it until golden brown (45-50 minutes). Check whether it’s done by inserting a skewer into the centre. It should come out slightly oily, but crumb-free.
4. Start preparing the syrup 10-15 minutes before the cake is done. Mix the sugar, water, and lemon juice together and warm the mixture gently over a low heat, stirring it until the sugar dissolves. Remove the pan from the heat and crush in the fresh mint leaves. Cover the pan and set it aside to infuse for a few minutes, then strain the liquid through a fine sieve to remove the leaves.
5. Remove the cake from the oven when it’s done and prick the surface all over with a skewer or toothpick. Pour the syrup over surface of the cake allowing it to soak in, reserving half a teaspoonful. Let the cake cool slightly, then transfer it to a wire rack to cool down completely.
6. Just before serving drizzle the remaining syrup onto the centre of the cake and top with fresh perloganium flowers and mint leaves. Serve with a dollop of yogurt infused with mint.
PISTACHIO AND ROSE CUPCAKES (L,G)
Bite-sized and packed with flavour, these tiny cakes are perfect for a snack to satisfy a sweet tooth.
Serves 6-8
YOU WILL NEED:
150g lactose-free butter (room temperature)
150g caster sugar
2 eggs (room temperature)
seeds of 2 cardamom
pods, finely crushed
120g raw shelled pistachios, finely ground
120g ground almonds
¾ teaspoon baking powder
a pinch of finely ground salt
finely grated zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons rosewater
½ teaspoon vanilla extract
FOR THE SYRUP:
50ml lemon juice
40ml rosewater
60g caster sugar
TOPPING: fresh rose petals (pesticide-free)
lightly beaten egg white
fine caster sugar
raw shelled pistachio nuts, chopped
1. Lightly grease a shallow cupcake tray with some butter and coat it with flour. Preheat the oven to 180°C.
2. Prepare the dry ingredients by mixing together the ground almonds and pistachios, crushed cardamon seeds, baking powder, and salt. Stir to combine.
3. Dice the butter into a mixing bowl and beat in the caster sugar until well combined. Ligtly beat the eggs and pour them into the bowl, a little at a time, beating the mixture all the while.
4. Next, fold in the nut mix, then the lemon zest, lemon juice, vanilla and rosewater. Use two spoons to put dollops of the batter into the cupcake tray, distributing the mixture evenly. Use the back of a dampened spoon to spread and smooth the batter.
5. Bake the cupcakes until they start to turn golden and slightly crisp around the edges (around 35 minutes). Meanwhile, make
the syrup by mixing all the ingredients together in a pan and letting it boil until the sugar is thoroughly dissolved.
6. When the cakes are done, remove the tray from the oven and turn off the heat. Prick the surface of the cakes with a toothpick and drizzle them with warm syrup, allowing it to soak in. Sprinkle the chopped raw pistachios on top.
7. Let the cakes cool slightly, then use a blunt knife to lift them out of the tray and place them on a wire rack to cool down completely.
8. Allow the oven to cool down to around 60°C. Lightly brush the rose petals with egg white and then dip them into the caster sugar, shaking off the excess. Place the coated petals onto a baking tray lined with non-stick paper and leave the tray in the oven until the coating dries (around 25 minutes). Set them aside till they cool down.
9. To serve, stack the cakes on a serving dish and sprinkle them with more chopped pistachios and crushed crystallised rose petals.
MINI CHERRY CHEESECAKES (L)
This quick and easy dessert can be made in minutes and stored in the fridge until indulgence-time. Tart cherries are a delightful contrast to the mildly sweet cream cheese filling. If you have a particularly sweet tooth, substitute the cherries with any sweet seasonal fruit.
Serves 2
YOU WILL NEED:
4 shortcrust biscuits
2-3 tablespoons lactose-free butter
6 tablespoons lactosefree cream cheese
4 tablespoons lactose-free cream
2 tablespoons sugar zest of 1½ lemons
½ teaspoon vanilla extract
FOR THE CHERRY COULIS:
1 cupful fresh cherries
3 tablespoons water
1 ½ tablespoons sugar
1 teaspoon lemon juice
TOPPING:
6 fresh cherries
1. Destone the cherries, reserving 6 for the topping. Put the destoned cherries, water, sugar and lemon juice in a pan and bring them to a boil. Let the pan simmer till the cherries soften (about 5 minutes).
Remove the pan from the heat, purée the mixture in a blender and strain it through a fine sieve. Set it aside to cool.
2. Next, make the crust. Start by melting the butter by gently warming it a pan over a low heat. Crush the biscuits and stir them into the melted butter. Allow the mixture to cool slightly then spoon it into serving glasses and press the mixture down to form a crust base.
3. Whip the cream cheese together with the sugar and stir in the vanilla extract and lemon zest. Whip the cream separately until it firms up and then fold it into the cream cheese mixture.
4. Drizzle some of the coulis over the biscuit base, spoon the cream cheese mixture into the serving glasses and place them in the fridge until needed. Top the cheesecakes with cherries just before serving.
REINVENTING
VILLA MACUDA
Architectural, interior & structural design and project management: CVCarchitecture
Design team: Ian Critien, Andrea Vassallo Cesareo, Bianca Darmanin, Samuel Cremona, Chiara Darmanin
Photography: Ramon Portelli
“This armchair was the first thing that I found for this house and Humphrey here was the last. I loved the idea of a four-poster bed and panelling for the bedroom which I then paired with this perfect shade of paint. I love the result!
Emily Paula
The new building is finished with crisp white plastered walls which contrast strongly with the limestone façade and timber clad areas - a palette of natural materials that blends easily with the dense greenery of the surrounding landscaped garden. Wooden gates in hardwood Garapa by Brands International Ltd. add an organic break to the white plaster, while echoing the cladding details.
The contemporary Villa Macuda in the villa area of San Pawl tatTarġa rose from the proverbial ashes of the two storey pre-1968 fully detached villa that had previously existed on the same site. The home designed for a family of six incorporates all necessary comforts and amenities for contemporary living.
Owing to its age, the older villa had faced several problems such as concrete spalling, rising damp, inadequate construction detailing, and general deterioration. Its design was generally modest and non-descript, apart from a south-facing double leaf masonry wall on its side façade with a large archway and a typical “ġidra” surface finish. Its internal layout was inefficient, as a large hallway and central stairwell occupied much of the valuable space and a groundlevel garage occupied part of the house’s footprint. Nor was there any compensation in the form of a basement area, as none existed.
Apriority of CVCarchitecture’s design scheme was to maximise on the available spaces and directly link the interiors to the external surrounding garden area, creating enough space for the various family members as well as for entertaining all year round. As the main identifying feature of the older house, the particular “ġidra” surface finish of the architectural façade was retained and adapted to fit into the design of the newer villa – an architectural feature that is a nostalgic reminder of the original home, providing an unbroken historical link to the past.
Following demolition and chainsaw cutting around the perimeter of the site, excavation created additional internal space for the home at basement level. The original thick rustic masonry wall was kept in place throughout the process and eventually restored and integrated into the design of the new building. Some of the limestone blocks with “ġidra” finish were stock-piled from this same site before demolition and reused during the construction process when alterations were made to straighten the wall’s sloping edge.
The sunken courtyard with a large tree provides natural light and an external area to the basement level.
The wall in a “ġidra” surface finish is a nostalgic reminder of the original villa that once existed here, providing an unbroken historical link to the past, and a visual contrast to the hardwood Garapa cladding by Brands International Ltd.
The wall was extended vertically with new stone forming a second identical archway, reusing limestone blocks sourced from other old walls which had existed in the garden of this same site prior to demolition. The original swimming pool basin has been retained and re-used following some structural alterations to amend its original dimensions. The new building is finished with crisp white plastered walls which contrast strongly with the limestone façade and timber clad areas – a palette of natural materials that blends easily with the dense greenery from the landscaped surrounding garden.
Internally, the new villa layout now provides large open-plan living spaces on the elevated ground floor which lead seamlessly to the outdoor sheltered dining area through expansive glazed apertures. The staircases to the lower basement and to the upper first floor occupy minimal floor space and are virtually concealed from sight behind custom-designed joinery. The kitchen cabinetry is fitted underneath the second flight of stairs, ensuring efficient use of the home’s internal volume and floor area.
The original swimming pool basin has been retained and re-used following some structural alterations to amend its original dimensions.
A sunlounger in Garapa hardwood custommade by Brands Internatonal Ltd is positioned against the perimeter wall, enjoying natural shade provided by overhanging tree branches.
Energy efficiency and other environmental considerations were factored into the building’s design. Apart from the limestone walls, the building was constructed using double-leaf hollow concrete blocks with extruded polystyrene (xps) insulation panels integrated within them. All of the external apertures’ aluminium profiles incorporate thermal break technology and laminated argon-filled double glazing. These features reduce heat gain in summer and heat loss in cooler weather, minimising the family’s reliance on energy-guzzling heating and cooling systems.
Photo-voltaic panels cover most of the the roof space and are inclined so that they are not visible from street level. The roof also houses the calorifier for underfloor heating and domestic hot water systems, maximising energy efficiency by using gravity for distribution. Below ground level, a rain water reservoir alongside the pool balance tank stores the runoff from all the roofs, the terrace, and the external hard landscaped areas for redistribution to the soft landscaped areas through an irrigation system. The sunken courtyard with large trees provides natural light and an external area for the basement level and creates cross-ventilation, helping to minimise internal humidity levels to make the interior living spaces more comfortable.
THE OLDER VILLA HAD FACED SEVERAL PROBLEMS SUCH AS CONCRETE SPALLING, RISING DAMP, INADEQUATE CONSTRUCTION DETAILING, AND GENERAL DETERIORATION.
In the kitchen and dining area, a timber clad ceiling trancends the boundary between indoor and outdoor. The solid teak strips with concealed milling by Brands International Ltd create a feeling of warmth, complementing the coolness of the counter surfaces, wall cladding and a customised island in marble by R Lautier The Natural Stone Workshop that lend the space an air of understated elegance.
The new Villa Macuda retains the previously existing elevated ground floor level which offers open views over the lower bungalow area directly in front of the site. The overall height of the building is similar to the neighbouring properties’, minimising its impact on its surroundings. The retention and adaptive re-use of the traditional rustic masonry wall, and the use of timber cladding on the external façades coupled with a dense soft landscaped surrounding garden, serve to ensure that the new building fits comfortably into its context.
The staircases occupy minimal floor space and are virtually concealed from sight behind custom-designed joinery. The stair treads and risers are clad in the same material as the flooring, creating visual continuity. The stone was supplied by R Lautier The Natural Stone Workshop.
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.
BOTHOUSE
The lap-pool by Charles Micallef Swimming Pools runs beneath the house, linking the front and back gardens of the property and serving as a defining element of the Bothouse’s shape.
HOUSE
A statement to artful living, Bothouse is a space where activity is framed by absolute geometry and where material, light and form become curators of the everyday.
Design architects: Son Architecture Structural engineering: MA architects Photography: Julian Vassallo
Mark Peregin Mark Sullivan
Bothouse is a family home whose spine is a 25-metre pool, and whose heart is a giant light-well of perfectly round and centred glass plates. The elevated interior is flanked by two larges glazed façades facing the external gardens at the front and back of the property, blurring the boundary between the internal and external spaces at ground floor. The new intervention replaces former learning spaces that were unremarkable in organisation or design. Its proximity to industrial space seemingly blighted its potential as a desirable home, but its owners were resolute to conversion. The project’s design ambition was to convert it into a family home, creating communal space that unites bold, sculptural geometry with pragmatic use.
Early concept sketches conceived relocating the structure to the middle of the deep plot so as to create gardens at the front and back of the property. The residence is set back in the middle of the site to align with a row of 2-storey maisonettes in the adjacent street. Bothouse’s architecture borrows elements from the modernist architecture of these properties, including thin concrete overhangs to create shade. The client had requested early on that the living, dining and kitchen spaces all had outlook onto the garden. The plot was too narrow to allow for this which required some innovative thinking to resolve.
To obtain privacy and a sense of tranquillity in the busy urban and industrial context, a garden was placed in front of the house surrounded by a wall. A new private environment was created doubling the frontage of the house onto the garden. These private outdoor spaces would be joined by a lap pool beneath the elevated living spaces where a kitchen and living-dining area overlooks a communal garden. At ground level, a square, open space looks through glazed façades, while the bathroom, kitchen and stair core are pulled aside to alleviate flexible footprint.
The narrowness of the site posed a challenge which the architects resolved by shifting the residential building to the centre of the plot, with garden space at the front and back
The lap-pool and central lightwell connect the house physically and visually along its vertical and horizontal axes. The lap pool serves as both a recreational and fitness amenity. It enhances the home’s aesthetic appeal and provides a unique and refreshing space for its occupants.
he 25-metre lap-pool by Charles Micallef Swimming Pools uninterruptedly connects the front and back gardens of the property, serving as a defining element of the Bothouse’s shape. The lengthy central pool was integrated for exertion and entertainment but became one of a pair of the home’s strongest design elements. This bold architectural move not only contributes to the project’s recognisable form but also addresses the site’s unique characteristics. The pool is positioned beneath the house, sheltering its central portion to create some shade for the harsher summer months. This is interrupted with a large skylight that pierces through the living spaces at ground floor and the sleeping quarters above this and extends in the form of a north light at roof level.
TConnection through the house is created through vertical circulation and through light, creating a sense of openness and spatial continuity. In the first instance, an off-shutter concrete staircase is suspended above the kitchen, with an extended plinth and foot resting beneath a large kitchen island. Light connects the lower living levels with ascending bedroom floors via a punctured light-well, sealed with three over-sized, triple-glazed discs cutting through the middle of the house. A puits de lumière sits at
Travertine paving by R Lautier The Natural Stone Workshop extends from the front garden through to the back creates continuity and adds a touch of luxury and timelessness, resonating with the residential context.
the top of the skylight. This extruded oculus is truncated towards the north preventing solar gain from the south while optimising natural light and homogenising the cool light floating into the generous interior. Two additional square glass floor inserts maximise penetration of light through to the pool beneath the house. The skylight becomes a sophisticated detail that not only introduces natural light but also shapes the visual experience within the house.
Continuity of light is matched by material consistency. One constant travertine finish emphasises cohesiveness between the interior at ground floor and the private flanking exterior spaces. The travertine paving supplied by R Lautier The Natural Stone Workshop extends from the front garden to the back through the interior spaces in between to create continuity on the ground floor. The consistent use of travertine throughout the interior and exterior spaces creates a cohesive and recognisable material palette. This choice not only emphasises aesthetic continuity but also underscores the project’s commitment to a unified design language. This material consistency challenges the norm of eclectic material choices and emphasises a unified design language. It pushes boundaries by demonstrating that a singular material can create visual harmony and cohesion throughout a residential space.
Minimalist contemporary track lighting, supplied by ESS and Elektra, with units that can be slid into place for perfect positioning, compliments the
The sleeping quarters hover above this level. The bespoke concrete staircase connects to the polished concrete paving on the first floor and finishes as a plinth beneath the long kitchen island at ground floor. Attention to detail is evident in the suspended off-shutter concrete staircase, positioned strategically above the kitchen, adding a dynamic and visually arresting element to the interior. Open spaces, glazed façades, and thoughtful placement of functional elements, such as the bathroom, kitchen, and stair core, contribute to improved airflow and reduce the reliance on mechanical ventilation systems.
The intent of creating an artful living space is realized through the thoughtful combination of materiality, shape, and detailing. The project’s design ambition to unite bold, sculptural geometry with pragmatic use is evident in every aspect, from the pool connecting the gardens to the suspended staircase and the play of light through the skylight. The Bothouse project stands out as a residential masterpiece due to its recognisable materiality, bold shape, and meticulous detailing. Its response to the site, audience, and intent showcases a thoughtful and innovative approach to residential architecture that transcends the ordinary.
BOTHOUSE RESIDENTIAL ARCHITECTURE AWARD
2023 Malta Architecture and Spatial Planning Awards jury citation: “This project offers superior and unexpected spatial solutions to the brief, making it stand out as a winning entry. The creative volumes, sustainability principles and innovative approach, as well as the contribution towards ameliorating the streetscape, mark this family home, which features a 25-m pool and a giant north-facing light-well. Environmental considerations introduced through studied orientation, introduction of natural light and ventilation, intelligent use of shading devices together with the sculpted geometry and overall cohesion results in an artful and playful contemporary building, which successfully manages to reverse the nondescript architecture that characterises such places.”
sleek modern lines of the build.
THEBREWHOUSE
BREWHOUSE
THE REGENERATION OF AN ICONIC ART DECO BUILDING HAS CREATED A SPACE FOR A NEW COMMUNITY WHILE HONOURING ITS OWN HERITAGE
Interior design: Rob Farrugia, D Studio
Finishes joint main contractor: J. Lautier Co. Ltd
Photography: Tonio Lombardi
Today, “repurposing” or “reuse” are popular terms found in architecture. Now, more than ever before, we are aware of the effects construction has on our environment. One of the obvious solutions is to build less and find new uses for existing buildings and structures.
Interior Design has always had to work within the confines of these parameters and so the profession is well suited to deal with conservation and heritage projects like the Old Brewhouse. A Grade II listed building, it was originally designed and built by Lewis V. Farrugia and William Bryce Binnie and opened 74 years ago in June 1950. The previous function of the landmark Art Deco building as a brewing machine producing some of Malta’s finest products are a strong part of the narrative of the project.
The interior design scheme had to provide creative solutions and show restraint where needed so as not to detract or overwhelm the spatial experience. Both the interior and exterior architecture had to be in sync with each other and this belief was a strong guiding principle.
“A good designer will always consider the context of a project which includes the architecture, surroundings, history, community and
the people that occupy the building. It takes time to understand these elements and so being flexible or adaptable is important,” says Rob Farrugia of DSTUDIO, who led the interior design project.
“During the early stages of the project when the building was in the process of structural alterations, I found the scars and marks on internal walls quite beautiful and imagined that they might be left as they were. It was quite a surprise when I visited the site again to find a new plaster in place and so had to reframe the interior experience.”
THE PREVIOUS USE OF THE LANDMARK ART DECO BUILDING AS A “BREWING MACHINE” IS REFLECTED IN THE INTERIOR DESIGN SCHEME.
In the Heritage Hall, a display of old photographs framed by Deco Manufacturing highlights key elements of the brewery’s history.
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INTERNAL SIGNAGE
“In the end I believe that plastering the walls was a good decision by Ian Ritchie & TBA Periti. It allowed the building to look to the future and not be too rooted in the past. The building had to evolve into a modern and contemporary space which attracts the very best tenants and meets all of their requirements. The Old Brewhouse today is a rejuvenated space for a new community and at the same time honours its heritage. I believe this is one of its most important unique selling points. It is unfortunate that we do not see more of this type of development in Malta which has such a strong architectural identity.”
DSTUDIO was tasked with the interior design of the communal, work and meeting spaces. These included the Main Reception, The Heritage Hall waiting lounge, the Redler Meeting Room and the Vats Co-Working Spaces.
Within the Reception and Heritage Hall different installations were designed which would reference elements of its past. The donut shaped reception desk form is directly influenced by the copper brewing kettles and the profile of the desk is actually the inverted shape of the original kettles. “It is a unique custombuilt piece whose design detail took a lot of time to develop the detail design. Mattermake were the appointed manufacturers and it is thanks to their robotic arm that we could even start to consider how it could or should be put together,” Rob Farrugia says. A piece of copper sheet was stretched across a frame and sits above a timber mould. The robotic arm then passes over the sheet and, with a fitting similar to a ball point pen, the sheet is incrementally shaped and stretched to meet the mould behind. “You can still read each pass in the copper sheets which now clad the desk,” Rob says. “The testing and build process took almost a whole year and I am very grateful to Steve Demicoli and his team for the patience, passion and understanding expressed in their work.
THIS PROJECT WAS A LABOUR OF LOVE FOR EVERYONE INVOLVED.
Structural steel mesh and aluminium composite cladding line the walls within the reception area and Heritage Hall. The cladding conceals a lighting detail which washes the walls with light. J.Lautier was responsible for the metalworks in both these spaces.
As the building was designed to meet the strictest of environmental codes, J.Lautier managed the replacement of over 100 high quality steel framed crittall windows, procured from Clement Windows Group, to enhance thermal efficiency and conserve the appearance of the original windows, and also installed over seventy Jansen heavy duty fire-rated doors with multi-point locking.
Pieces of disused machinery from the building’s industrial past are displayed as artefacts in the waiting area. The industrial gear boxes mounted beneath the copper kettles bear the name David Brown, the industrial engineer who later moved on into automobile engineering and built up the Aston Martin company from 1947 onwards. Large format historical images were brought to life by Deco Manufacturing. Elsewhere Deco Manufacturing also produced wall-sized graphics for the museum (not shown here) which highlight key points in the Brewhouse's history.
“These characteristics are important ingredients needed during any architectural project and this development certainly had lots of it. Credit must be given to the client who assembled the right mix of specialists to form part of the team. The curator Martin Spiteri played a key role and it was a pleasure to witness the dedication shown in conserving and presenting various artefacts. His team made up of Claire Barbara and Shannon Briffa sifted through hundreds of old photographs and selected a few to display on the walls within the Heritage Hall.” The stories told through the images are heartwarming and also a nod to women’s role within the brewery. The Heritage Hall images were framed by Deco Manufacturing who also produced the wall-sized graphics in the Museum.
“The building was groundbreaking when it was originally built and constructed with cast-in-situ concrete walls. These walls had rebar
reinforcement within them so it was only right that we reference this within the interior design,” Rob says.
A structural steel mesh cladding now lines the walls within the Reception and Heritage Hall and conceals a lighting detail which wash the walls with light. J. Lautier was responsible for the metalworks both in these spaces and the Redler Meeting Room. Among other works, they also took charge of dismantling and restoring the old water tanks under the strict guidance of the curator and the careful renovation of the underbellies of the Farsons’ boiling copper kettles, once at the heart of the brewery’s beer making process. The panels of the water tanks now form part of an installation across three floors inside the entrance atrium.
“Markings on the resin floor reference the industrial past and offer guidance to a first-time visitor. Even small gestures like these play a role in creating a unique spatial experience, “Rob explains.
Markings on the resin floor reference the industrial past and offer guidance to the first-time visitor. The overhead signage enhances the narrative.
The profile of the copper desk in the reception area (left) is the inverted shape of the original copper kettles (above).
The Brewhouse, a Grade II listed building, was originally designed and built by Lewis V Farrugia and William Bryce Binnie and opened 74 years ago in June 1950. J.Lautier took on the prestigious role of Finishes Joint Main Contractor, showcasing their exceptional craftsmanship by supplying the architectural steel mesh and Aluminium composite cladding that now adorn the Reception and Waiting Lounge, as well as managing the installation of the slender apertures and several restoration works throughout one of the most iconic regeneration projects in Maltese building history. Their expertise extended to the conversion of an original Redler conveyor machine into a boardroom glass table. Moreover, J.Lautier’ skilled team undertook the installation of 20 cast-iron water tank plates in a decorative display at the entrance of The Brewhouse, along with the careful renovation of the underbellies of the Farsons’ boiling copper kettles, once at the heart of the brewery’s beer making process.
As the building was designed to meet the strictest of environmental codes, J.Lautier managed the replacement of over 100 high quality steel framed crittall windows, procured from CLEMENT, to enhance thermal efficiency and conserve the appearance of the original windows. J.Lautier also installed over seventy Jansen heavy duty fire rated doors with multi-point locking. This meticulous work, spread over two years, has transformed the brewery, making it an even more remarkable landmark through their highly valued contributions.
ritchie*studio director, Ian Ritchie said: “Clement Windows provided the perfect steel window profile and workmanship solution to help restore this beautiful and iconic Maltese industrial Art Deco building.” 2023
Founder of DSTUDIO and Spatial Designer, Robert Farrugia said: “J.Lautier had not only the right skillset to deliver the interior design installations but also demonstrated plenty of passion and pride in their work. These are some of the most important ingredients required to produce successful spaces”
“We were worried that at times the Heritage Hall would not have enough seating to cater for visitors to the Farsons Visitor Experience and so we suggested an additional piece of furniture which would also become a time capsule. A monolithic large concrete bench / tomb was built and has only recently been sealed with various artefacts and messages to future generations chosen carefully by the curator and his team. It was quite emotional watching Martin talk about each artefact and why it was selected to be part of the capsule. It was a celebration that captured a moment in time and the community of workers who once occupied the building.
“The Redler Meeting Room is a very special space and one of a kind. The conveyor belt used to feed the 2 kettles in the floor below with brewing ingredients. The large machine and hopper sat majestically in the centre of the dedicated room and so the sculptural quality was not lost on the original architects. We were lucky that the height of the conveyor belt sat very close to a table height so it could easily be converted. We noticed that some of the supporting legs were installed at a later stage and so we felt comfortable with replacing them with new legs which would hold up the belt and also support a glass worktop. J. Lautier stripped the machine of layers of old paint, restored it and
Old and new - the panels of the old water tanks restored by J.Lautier now form part of an installation
then manufactured the different parts required.
The colour scheme within the room is made up of the fire engine red on the machine and the navy blue to balance the space. These colours also reference the old Farsons logo. Yellow glass chippings are also included in the concrete terrazzo stairs leading to the terrace above the rotunda. The yellow is clearly a nod to the Cisk brand. It is unusual to find so much meaning when taking these types of decisions during projects. Today the Redler Meeting Room is one of the most popular spaces within the development. It accommodates up to 19 persons and has advanced tech to facilitate today’s meeting requirements.
Before retiring and as a parting gift, a fourth generation Farsons employee, An ġlu Muscat, surprised the team by getting the cogs on the belt to mechanically turn at the touch of a remote control.
“The whole project was filled with such displays of affection for the building. It really goes to show what can be achieved when people of good will come together,” Rob Farrugia says. “I am very proud and honoured to have been part of such a fantastic team and unique project.”
The large monolithic concrete structure in the waiting area was custombuilt as a seating solution that also became a time capsule. It was only recently sealed and contains various artefacts and messages to future generations chosen carefully by the curator Martin Spiteri and his team.
The Redler Meeting Room is
with advanced tech to facilitate meeting requirements for up to 19 people.
J.Lautier restored the original Redler conveyor machine and converted it into a glass-topped boardroom table.
across three floors in the entrance atrium.
equipped
FROM A DESIGNER’S PERSPECTIVE, THE REDLER ROOM IS A ONCE IN A LIFETIME OPPORTUNITY.
THE BREWHOUSEREHABILITATION AND CONSERVATION AWARD
Jury citation: “The regeneration of the historic, Grade II Farsons brewery is a landmark project that saw one of the country’s finest, 20th century industrial buildings transformed into an outstanding, mixed-use destination. Despite the complexity of this undertaking, the Brewhouse project resulted in the excellent resolution to successfully preserve and adapt both the internal and external fabric of the iconic building, for a new lease of life. A truly remarkable example of sensitive adaptive re-use of spaces for contemporary times, tied in with authentic appreciation of industrial architectural heritage.”
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