Taste & Flair APRIL 2024

One of the many delights of spring is the abundance of fresh produce, picked and sent to market on the same day. For Taste&Flair’s April issue, Claire Borg gathered handfuls of fresh broad beans and turned them into dishes popping with colour and flavour, Michael Diacono indulged in globe artichokes, his favourite vegetable, and our vibrantly colourful salads were created to delight the eye and bring a taste of springtime to your table. Spring is also the season for dining al fresco and Andrew Azzopardi has some inspiring ideas for pairing wines with picnics. He’s got some sage advice, too, on what glasses to pack into your picnic basket. In our art pages, we visit a Valletta gallery currently featuring an exhibition about the devastation of Comino. The island’s early 20th century history, as a close-knit farming community, was radically disrupted with the arrival of the hotel in the 1960s. As the exhibition curator, Maria Eileen Fsadni, says, “…this is precisely the moment to present an exhibition about Comino, where decisions made in the past can be overturned.” We share her hope that it will further the conversation not only about Comino, but also about Malta’s wider environmental landscape. When so much has been done wrong, it’s reassuring to see architects and designers repurpose and refurbish older buildings and integrating eco-friendly measures into new ones. We visit a farmhouse in Zebbug, a traditional townhouse in the heart of Sliema, and an old-and-new set of buildings in Marsascala. We hope you enjoy reading through our April issue. We’ll be back in May.

If you missed any issue of Taste&Flair and want a copy, we may be able to help so please do get in touch with us by email, Messenger, or on Instagram.

Corinne

Still Life with Oranges by Adelaide Coburne Palmer, oil on canvas, 1904.

Micheal Diacono’s globe artichoke recipes. See feature starting on page 24.

Photo by Brian Grech.

FOR THE LOVE OF

beans

It’s the season for broad beans. Pop open a few pods and stir up some culinary interest.

Food and photography by Claire Borg

Broad Bean Soup with Pasta

This makes a change from the traditional kusksu. The fresh herbs and saffron give the dish more depth of colour and flavour.

Serves 4-6

YOU WILL NEED:

2 medium onions

2 carrots

2 potatoes

2 cups of twice-peeled broad beans a knob of butter and some olive oil a large handful of fresh dill a small pinch of fresh marjoram a small bunch of fresh parsley

2 chicken or vegetable stock cubes

1 sachet good quality saffron

2 litres boiling water

100g pasta (I used the very small ditali)

1 tablespoon pesto (optional)

1. Peel and finely dice the onions and potato separately.

2. Melt the butter in a pan with some olive oil and cook the onions until they turn golden. Add the carrot and sauté together for a couple of minutes.

3. Add some of the dill to the pan and then put in the finely diced potatoes. Add the boiling water, stock cubes, and saffron, then cover the pan and let it simmer for 40 minutes.

4. Add the broad beans, pasta, and finely chopped herbs to the pan. Cover the pan again and let it cook for 10 minutes (this depends on the pasta cooking time).

5. Just before serving, add some pesto for extra depth of flavour.

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Calamari with Artichokes and Broad Beans

The fresh taste of broad beans and herbs and the earthiness of the artichokes complement the calamari beautifully.

Serves 4

YOU WILL NEED:

1.2-1.5 kg of cleaned calamari, cut into rings olive oil fresh herbs – mint, marjoram, basil and parsley

3 pieces fresh garlic – finely chopped 4 artichokes - hearts only, cleaned from the leaves, choke removed and halved

1 lemon

2 glasses white wine

1 cup of twice-shelled broad beans

1. Heat up some olive oil in a pan and add the calamari. Cook the calamari over high heat until they change colour. Add the garlic and cook it for a few seconds. Now, add some of the finely chopped mixed herbs and then pour in the white wine.

2. Bring the pan to a simmer, then cover it, reduce the heat, and let it cook slowly for about 30 minutes. Check the pan occasionally to make sure it doesn’t dry out. If the sauce is reducing rapidly, add some water.

3. After the 30 minutes are up, add the artichoke hearts. Cover the pan again and let it simmer for about 15 minutes.

4. Next, add the shelled beans and more herbs and the grated lemon zest. Cover the pan again and let it simmer for 10 minutes. Season to taste before serving.

Gozitan Style Ftira with Broad Beans and Raisins

I made two individual ftiras, but you can make one big one with these quantities. When making pies or ftiras, the ġbejniet need to be well drained. I prefer to leave the cheeselets to drain for a couple of days before using them. Alternatively, you can use ricotta or a mix of the two.

Serves 2

YOU WILL NEED:

500g rough puff pastry sesame seeds

FOR THE FILLING:

8 fresh ġbejniet, drained 5 tablespoons grated cheese 1 egg

2 handfuls of twicepeeled broad beans 80-100g raisins black pepper, freshly ground Preheat the oven to 200°C.

1. Mash the ġbejniet (or ricotta). Beat the egg and add to the ġbejniet. Add the remaining ingredients and fold them in.

2. Divide the pastry into two parts and roll them out evenly in a round shape.

3. Place the pastry rounds on baking tray lined with non-stick paper. Pile on the filling, leaving a 4-5cm border, then fold the edges of the pastry inwards.

4. Sprinkle with the pastry and filling top with sesame seeds and bake the ftajjar in the preheated oven until they turn golden.

Spaghettini with Broad Beans, Baby Spinach and Fresh Gbejna

Spaghettini cook really quickly, but their thinness and texture are perfect for this sauce. Using thicker spaghetti just won’t be the same.

Serves 2

YOU WILL NEED:

2 fresh sheep milk ġbejniet (Gozo cheeselets)

2 dried white ġbejniet, finely grated grated zest and juice of ½ a lemon 100g fresh baby spinach leaves

1 cup of twice-shelled broad beans, saving some for the garnish

1 small handful of parsley leaves some fresh dill 80ml olive oil salt and pepper to taste 240g spaghettini

1. Place all the ingredients, apart from the pasta, in a food processor and blend them until smooth. To adjust the consistency, you can add a little ice-cold water to make the mix smoother.

2. Bring a pot of salted water to the boil and put in the spaghettini. Cook until al dente.

3. Drain the pasta and put it back into the pan. Pour in the cream sauce and toss the pasta until it is well coated.

4. Serve the pasta garnished with some broad beans and fresh herbs. Add a sprinkling of chilli flakes, if you like.

Rice salad with Broad Beans, Pineapple and Prawns

This rice salad is all about contrasting textures and tastes. Smooth avocado, firm beans, tangy pineapple and soft prawns.

YOU WILL NEED:

250g of long grain rice

20-25 prawns, cooked and peeled ½ a pineapple

2-3 handfuls of twicepeeled broad beans

fresh parsley and dill

2 inches ginger, peeled and grated

2 avocados, peeled and diced

2 sticks spring onions

3 tablespoons tamari (or soya sauce)

2 tablespoons sweet chilli sauce

1 lime

1 tablespoon apple cider vinegar salt and pepper to taste

1. Cook, drain, rinse, and completely cool the rice. While the rice is draining, prepare the ingredients for the rice salad.

2. Peel and finely dice the pineapple and place the pieces in a large bowl. Finely chop the spring onions and herbs. Add the diced avocado and the broad beans. Then add the prawns.

3. In a separate bowl make the dressing by whisking together the tamari, grated ginger, sweet chilli sauce, vinegar and the juice of the lime.

4. Add the rice to the salad bowl, pour in the dressing, and mix well. Season to taste and serve.

Broad Bean Salad with Parsley and Garlic

This salad is the essence of simplicity which really brings the freshness and flavour of the beans to the fore. Serve it with crusty bread and all Maltese specialties like ġbejna, fresh sausages, olives, pickled vegetables, fresh tomatoes, and capers.

Serves 4-6 people

YOU WILL NEED:

3 cups of twice-shelled broad beans

1 small bunch of fresh parsley, very finely chopped

2 pieces fresh garlic, very finely chopped

3 tablespoons red wine vinegar

1 tablespoons sugar

6 tablespoons olive oil zest of ½ a lemon salt and pepper to taste

Mix the sugar, lemon zest, oil, and vinegar together. In a large bowl, add all the ingredients and mix them well. Serve this with a spread of other Maltese specialities.

Globe Artichokes

One of the sights of spring is fields full of globe artichokes gently swaying in the breeze. Pick a few and try out some of Michael Diacono’s tasty recipes.

“If you love winter, as I do, spring is the harbinger of the long, scorching hot and dusty summer that lies ahead. Thankfully, spring is also when we can look forward to an abundant supply of globe artichokes, one of my favourite vegetables. There are many ways of preparing them and their season isn’t very long, so enjoy them while you can.”

Food by Michael Diacono, chef patron, Giuseppi’s Bar and Bistro Photography: Brian Grech Wine recommendation: Andrew Azzopardi, Vintage 82

“Artichokes are notoriously difficult to pair with wine due to a naturally occurring chemical in the artichokes called cynarin, which serves to make everything you taste seem sweet. When the wine meets the cynarin on your palate, it enhances any natural sweetness in the wine, making it taste not only too sweet, but often flabby and boring. Therefore we must keep this in mind when choosing wines to pair with artichokes. Avoid wines that have lots of intense fruit flavors because the sweetness of the fruit will be enhanced. Oak aging in wines can sometime give off vanilla or coconut flavours and, if served with artichokes, these will be enhanced to make the wine taste unbalanced. Therefore, choose wines that are bone-dry, fresh, and mineral in character. Champagne is famously easy to pair with most foods, and this is not exception. Extra Brut (or Brut Nature) sparkling wines always work when in doubt”.

Pairing wine and artichokes – Andrew Azzopardi.

Focaccia con Carciofi

We all know that there is something special about baking bread at home. It’s so satisfying and fills up the house with that great smell. Serve this cut into chunks with plates of extra-virgin olive oil and sea salt flakes before a lengthy lunch or dinner gathering.

SERVES 12

PREPARATION AND COOKING: 27 hours (approximately)

RECOMMENDED WINE: Extra Brut Champagne (or any other Extra Brut “traditional-method” sparkling wine). The effervescnce in the wine will keep the artichoke flavours intact, while the brioche flavours in the wine will work wondefully with the focaccia.

YOU WILL NEED:

600g plain flour

1 teaspoon instant yeast

15g salt

450ml water at 37°C

30g extra-virgin olive oil

extra-virgin olive oil to grease

8 globe artichoke hearts, preserved in extra-virgin olive oil fresh rosemary, finely chopped sea salt and cracked pepper

1. Mix the flour with yeast and salt in a large mixing bowl. Add water and extra-virgin olive oil. Mix the ingredients together using a wooden spoon until they are well incorporated. It should take no more than 3 minutes. Cover the bowl with plastic wrap and set it aside in a warm place to prove for 20 minutes.

2. Now, every 30 minutes for 2 hours stretch and fold the dough over itself (4 times) and put it back in the bowl. Cover the bowl well with clean plastic wrap and leave it in the fridge for 24 hrs.

3. Drain the artichokes well and cut them into chunks. Grease 1 very large oven dish with a liberal amount of extra-virgin olive oil.

4. Remove the dough from the fridge and divide it into 2 pieces. Place one piece into the bottom of the oiled dish and the other onto a greased baking sheet. Over 1 hour, gently stretch the dough to fit the dishes then leave it to prove for two hours.

5. Arrange the drained artichoke hearts onto the dough in the oven dish, sprinkle it with chopped rosemary and season it with salt and pepper. Carefully transfer the dough from the baking sheet onto the oven dish to cover the globe artichokes. Press it down gently around the edge to seal it.

6. Preheat the oven to 260°C (fan).

Wet your fingers and poke the focaccia till it is dimpled all over. Drizzle the surface with extravirgin olive oil and sprinkle it all over with chopped rosemary, sea salt, and cracked pepper.

7. Bake the focaccia for 10 minutes then reduce the temperature to 232°C and cook the focaccia for a further 15 to 20 minutes. When it is done, the bread should sound hollow when tapped on the bottom.

Poached Globe Artichokes with Simple Vinaigrette

This is one of the simplest ways to eat this wonderful vegetable. You really get to enjoy the globe artichokes’ particular flavour and intriguing taste.

SERVES 4

PREPARATION AND COOKING: 45 minutes

RECOMMENDED WINE: If you’re feeling a tad daring, go to your nearest specialist wine store for a premium Manzanilla / sherry (or maybe fino Sherry if you can’t find the Manzanilla) and you will be surprised at what a wonderful pairing this would be. Yes, sherry is a wondeful wine that is sadly forgotten.

YOU WILL NEED:

4 trimmed globe artichokes

40g sea salt

1 lemon vinaigrette

4 teaspoons Dijon mustard

1 tablespoon white wine vinegar

120ml extra-virgin olive oil

1 shallot, very finely chopped

5 tablespoons water salt and pepper

1. Wash the artichokes very well under running water, then use kitchen twine to tie them so that they do not fall apart during cooking.

2. Bring a large pot of water to the boil and add the salt. Put in the tied artichokes and boil them gently till tender (30-35 minutes).

3. Meanwhile, prepare the vinaigrette by shaking all the ingredients together in a small jar.

4. When the artichokes are cooked, drain them upside down for a few minutes then place them upright on a warmed serving plate. Cut the twine and use your fingers to open up the artichokes like a flower.

5. Serve them warm with the vinaigrette.

Lasagne Bianco con Carciofi

One of my boys, David, was not a great fan of artichokes. He still isn’t, but after trying this his tolerance for them has increased, so much so that he even managed a plate of pappardelle con guanciale e carciofi yesterday.

SERVES 6

PREPARATION AND COOKING: 1 hour

RECOMMENDED WINE: A dry, medium bodied red wine with little tannin, such as Grenache or Beaujoais Cru can work here, however, I would probably still opt for a mineral Sauvignon Blanc. I suggest avoiding New Zealand Sauvignon Balnc in this case, due to the sweetness of the tropical fruit flavours that will be enhanced by the artichokes. I’d opt for a cool-climate Sauvignon Blanc that is less focused on the fruit, but more on the minerality and lemon flavours.

YOU WILL NEED:

1 packet egg-based lasagne sheets

300g globe artichoke flesh (from scraped artichoke bracts)

1l thin bechamel sauce

salt and pepper

1 handful parsley, chopped

50g Tallegio cheese

100g shredded mozzarella

extra-virgin olive oil

1 tablespoon grated Parmesan cheese butter to grease the dish

1. Preheat the oven to 190°C.

2. Mix the artichoke flesh into the bechamel sauce. Season with salt and pepper and stir in the chopped parsley.

3. Grease an oven dish with butter. Spread a small amount of the sauce on the bottom of the dish then cover this with sheets of lasagne. Spread the pasta sheets with sauce and top them with cubed Tallegio and shredded mozzarella.

4. Continue to layer in the same way until the dish is full. Finish off with a top layer of sauce, drizzle this with extra-virgin olive oil, and sprinkle with grated Parmesan.

5. Bake in the preheated oven for 35 to 40 minutes.

Globe Artichoke, Mozzarella di Bufala and Mangetout Salad

You will need to use quite tender young artichokes for this salad as they are served raw. A light marination is all they need. Paired with sweet, crisp raw mangetout, they are delicious and great for a light lunch.

SERVES 6

PREPARATION: 30 minutes

RECOMMENDED WINE: ??

YOU WILL NEED:

6 young, tender globe artichokes

1 lemon chopped parsley

175g fresh mangetout

6 balls of mozzarella di bufala fresh mint

pomegranate arils salt and pepper

micro salad leaves (like mini red vein or pea shoots) extra-virgin olive oil

1. Prepare a bowl of cold water with lemon. You will need this for the artichoke hearts.

2. We need only the hearts for this recipe, so clean the artichokes well and remove the choke.

Rub the cut edges with lemon and put the hearts in the cold, acidulated water till needed.

3. If the mangetout are not firm, place them in ice cold water for 30 minutes.

4. To prepare the salad, cut the artichoke hearts into very thin slices and place them in a bowl. Season them with salt and pepper and the juice of ½ a lemon. Add the chopped parsley and drizzle with extra-virgin olive oil. Mix well.

5. Cut the mangetout into thin strips and add them to the artichokes. Mix everything together and then transfer the mixture to a serving plate.

6. Scatter fresh mint leaves over the salad and place the mozzarella balls randomly on top. Sprinkle the pomegranate arils all over the salad and decorate it with some micro leaves.

7. Serve this at once as the vegetables will quickly lose their crispness.

Baccalà con Carciofi e Patate

Salt cod (Baccalà) was such a staple in the past, especially during the lenten period. Unfortunately it has lost much of its attraction in Malta for various reasons. One reason is its cost, which has risen dramatically; another is the lengthy process to render the fish suitable for consumption. More’s the pity, as Baccalà is quite easy to prepare and, when cooked well, it is simply delicious. The following recipe really showcases the beauty of Baccalà, as the simple ingredients help to make the fish shine.

SERVES 6

PREPARATION AND COOKING: 1 hour (not including 2 days soaking time)

RECOMMENDED WINE: Baccalà has remained incredibly popular in Spain, especially Basque country, where they often pair it with their ever so slightly sparkling Txakoli wine. It’s one of those wines that works so well with the salty cod and artichokes.

YOU WILL NEED:

400g dried salt cod

6 fresh globe artichoke hearts

4 large potatoes • salt and pepper a handful parsley, chopped

1 tablespoon fresh marjoram extra-virgin olive oil

2 tablespoons butter

2 tablespoons pine nuts, toasted, baby spinach leaves

1. The salt cod needs to be soaked in clean water for about 2 days. The process depends on how dry the fish is. Better quality cod is worth the expense as it is less salty, more meaty, and rehydrates quicker. Change the water twice a day and keep the bowl in the fridge.

2. Prepare a bowl of cold water with lemon juice. Cut the artichoke hearts into quarters and keep them in acidulated water till needed.

3. Peel the potatoes, cut them into chunks, and place into a pot with lightly salted water. Bring the pot to the boil and cook the potatoes for about 8 minutes. Remove them from the water using a slotted spoon and put them into a large bowl.

4. Put the artichoke hearts into the same water and boil them for about 12 to 15 minutes till they are tender. Drain them, and add them to the potatoes. Season to taste, add the chopped parsley and marjoram, and drizzle with extra-virgin olive oil.

5. Melt the butter in a pan and fry the drained, rehydrated cod for about 3 minutes on each side till they turn a light golden colour, then remove them from the pan. Let the cod cool slightly then break it into pieces and add them to the potatoes and artichokes.

6. Mix the ingredients together very gently and then transfer them to a serving plate. Decorate with the toasted pine nuts and baby spinach leaves and serve.

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.

Polpette di Carciofi

Nothing goes to waste when preparing artichokes in my kitchen. Whenever I remove the outer bracts of globe artichokes to prepare them for a recipe, I always boil them till tender then patiently scrape off the flesh. I let it drain and then freeze it in small labelled packs till needed – like when making these polpette.

MAKES APPROXIMATELY 40 pieces

PREPARATION AND COOKING: 40 minutes (excluding time for cooking and scraping the bracts)

RECOMMENDED WINE: A bone-dry, unoaked Vermentino from Sardegna or Tuscany will work well with the richness of the dish.

YOU WILL NEED:

1kg globe artichoke flesh

1 egg

1 handful parsley, finely chopped

300g fresh breadcrumbs

50g grated grana padano cheese

2 cloves garlic, peeled and finely chopped

salt and pepper

70g Edam cheese, cut into small cubes

2 eggs to coat

150g panko crumbs to coat

clean vegetable oil to deep fry

1. Mix together the globe artichoke flesh with the egg, parsley, breadcrumbs, grated grana padano and garlic. Season well.

2. Use damp hands to form small balls, pressing a small piece of cubed Edam cheese into the middle of each. Run the artichoke balls through beaten egg and then in panko breadcrumbs.

3. Deep fry the polpette in batches in clean vegetable oil at 180°C till golden (about 4 minutes). Alternatively, you may also bake them at 180°C in a preheated oven for 25 minutes.

AL FRESCO

Elevate your spring picnic experience with perfect wine choices

Sby Andrew Azzopardi

pring is by far one of the best times to enjoy the outdoors in Malta. Before the sweltering heat sets in, it’s a time for fresh flavours, vibrant colours, and indulging in outdoor picnics. In typical Maltese style, on our picnics we take enough food to feed an army but pay little attention to the wine, often grabbing a few bottles of that left-over wine from our Christmas hampers. So, what better way to enhance the experience than by pairing your picnic fare with the perfect wines?

Before exploring the best varietals to complement your culinary creations and elevate your al fresco dining experience, it would be a useless exercise if you don’t add a couple of proper wine glasses to your picnic basket. If you’re worried about breakages, don’t fret. Nowadays, you can find an incredible selection of premium, plastic wine glasses that can do the job. I understand that it’s not time to bring out your best crystal glasses, but adding a couple of proper-looking wine glasses that have a decent sized bowl and that taper at the top would enhance your drinking experience tenfold. I guarantee that when you bring out your decent-looking wineglasses and well chilled bottle of wine, you’ll have a couple of your friends asking if you’ve got an extra glass for them too.

So, now that the food is well-prepared and we’re equipped with correct glassware and a cooler for the wine let’s explore some of my favourite varietals to complement your culinary springtime creations and elevate your al fresco dining experience. My tip for keeping your wines cool: while adding ice to a premium glass of rosé is commonplace in the south of France, the ice will eventually melt and dilute the beautiful fruit flavours of the wine. Instead, place a bunch of grapes in your freezer the day before your picnic and, voilà, you’ve got an ice cube alternative that won’t dilute your tipple and which will look ever so pretty in your wine glass.

1Sauvignon Blanc: the crisp and zesty companion

When it comes to spring picnics, few wines can rival the versatility of Sauvignon Blanc. Ever a crowdpleaser, with its crisp acidity, lively citrus flavours, and herbaceous undertones, Sauvignon Blanc is a refreshing choice that pairs seamlessly with a wide range of picnic dishes. Whether you’re enjoying herbed goat cheese crostini, fresh salads, or grilled seafood, Sauvignon Blanc’s vibrant character and zesty acidity will enhance the flavours of your meal and refresh your palate with every sip. Look for examples from regions such as Marlborough and Martinborough New Zealand, or the Loire Valley, France, for wines that showcase the varietal’s signature brightness and fruitiness.

2

Rose: a springtime staple

No spring picnic would be complete without a bottle of rosé. With its delicate pink hue, refreshing acidity, and enticing aromas of strawberries, melons, and citrus fruits, rosé is the quintessential wine for celebrating the arrival of warmer weather. Dry rosé wines, in particular, are versatile enough to pair with a variety of picnic fare, from prosciutto-wrapped appetisers to caprese skewers and beyond. Look for rosés from Provence, France, or the Mediterranean region for wines that are slightly richer, making them the perfect accompaniment to your springtime spread.

3Pinot Noir: lightbodied elegance

For those who prefer red wine, Pinot Noir is an excellent choice for springtime picnics. Known for its light-bodied elegance, silky texture, and delicate flavours of red berries, cherries, and earthy undertones, Pinot Noir is a versatile option that pairs well with a variety of picnic dishes. Its subtle tannins and vibrant acidity make it an ideal match for dishes such as charcuterie boards. Look for Pinot Noir from cool-climate regions such as Oregon’s Willamette Valley, or New Zealand’s Hawke’s Bay for wines that showcase the varietal’s finesse and complexity. If you’re up for spending a little more on your wine, there isn’t much better than the undisputed king of Pinot Noir from Burgundy.

4Beaujolais Crus (Gamay): a springtime delight

The other red grape of Burgundy that is slowly getting its well-deserved recognition is Gamay. Better known to us as Beaujolais, it’s a fine choice for your next picnic. Beaujolais Crus made from the Gamay grape offer a unique and delightful choice. These wines are known for their vibrant fruit flavours, low tannins, and refreshing acidity, making them perfect for outdoor dining. With notes of red berries, floral aromas, and a hint of spice, Beaujolais Crus such as Fleurie, Morgon, Moulin à Vent or Brouilly are

No picnic would be complete without a bottle of sparkling wine to add a touch of effervescence and celebration to the occasion.

excellent companions for picnic dishes like grilled vegetables, charcuterie, roast chicken and even salmon. The quality of many Beaujolais Crus has improved so much, that you’ll be out of wine before you can tell your family what they’re drinking. Serve them slightly chilled for a refreshing and delightful picnic experience.

5

Sparkling wine: adding a touch of celebration

No picnic would be complete without a bottle of sparkling wine to add a touch of effervescence and celebration to the occasion. Whether you opt for Prosecco, Cava, or Champagne, sparkling wines are the perfect choice for toasting the joys of springtime and adding a festive flair to your picnic spread. With their crisp acidity, lively bubbles, and refreshing finish, sparkling wines are versatile enough to pair with a variety of picnic delicacies, from fresh fruit tartlets to creamy cheese and beyond. Look for Brut or Extra Brut styles for wines that are dry, balanced, and refreshing, making them the perfect companion for a sunny spring day. There’s no need to add Champagne flutes to your picnic hamper. Just use your trusty white wine glass for your bottle of fizz.

6

Chardonnay: a classic choice

Last but not least, Chardonnay is a classic choice for springtime picnics, offering a rich texture, vibrant

acidity, and a range of flavours from tropical fruits to buttery notes and oak nuances. Whether you prefer unoaked Chardonnays with crisp apple and citrus flavours or full-bodied, oak-aged versions with creamy textures and vanilla undertones, Chardonnay is a versatile option that pairs well with a variety of picnic dishes. Try pairing Chardonnay with lemon herb chicken salad, grilled shrimp, or creamy cheese for a delightful combination of flavours and textures that celebrate the joys of springtime.

Next time you are planning your springtime picnic, consider the flavours and textures of your dishes and choose wines that complement and enhance them. Swap the big bold Primitivos, Shirazes and Nero D’Avolas for lighter, crisper wines that will pair perfectly with the delicious spring flavours of caprese salads, egg sandwiches, chicken drumsticks, and salmon rolls.

Whether you opt for crisp whites, delicate rosés, or light-bodied reds, the perfect wine pairing will elevate your al fresco dining experience and add a touch of sophistication to your springtime celebrations. So pack your picnic baskets, gather your friends and loved ones, and raise a glass to the joys of spring with these delightful wine choices.

Andrew Azzopardi

is a wine specialist certified by the Wines and Spirit Education Trust.

SIMPLY

SALADS

Bring the taste of springtime to your table with freshly made salads you can whip up in minutes.

Photography: Corinne Vella

BLOOD ORANGE SALAD

The sweetness of pomegranate molasses compensates for the mildly bitter taste of radicchio. You can find sumac in the specialist section of larger supermarkets or from smaller, specialised grocery shops.

Serves 4

YOU WILL NEED:

3 blood oranges

1-2 heads of radicchio (depending on their size)

1 loose handful of dill tips extra-virgin olive oil

pomegranate molasses

1 tablespoon vinegar

sea salt, crushed pink pepper, crushed 1 teaspoon sumac (optional)

1. Trim the stem/s off the radicchio, rip up the leaves, and spread them out on a serving platter.

2. Remove the skin and pith from the oranges, using a sharp knife to score the skin and then peel it away. Halve the oranges vertically, along the line of the segments, then cut them up into thick slices. Arrange the orange slices over the radicchio.

3. Rinse the dill tips and pat them dry, then chop them finely. Sprinkle them over the salad. Season with crushed salt and pepper and sprinkle with sumac.

4. Whisk the pomegranate molasses with some olive oil and vinegar and drizzle it over the salad. Toss the salad well and serve it at once.

The tarty taste of this salad is a fresh-tasting accompaniment to baked or fried fish.

Serves 3-4 as a side dish

YOU WILL NEED:

2 sweet oranges

2 blood oranges

2 limes

1 small purple onion

1 loose handful parsley leaves

1 loose handful mint leaves extra-virgin olive oil black pepper, crushed

1. Use a sharp knife to score the skin of the fruit and then peel it away, removing all the pith. Use the knife tip to cut through the membrane between the segments and remove the inner skin. Put the skinned fruit segments into a bowl.

2. Peel and finely chop the onion and add it to the bowl.

3. Rinse the mint and parsley leaves, pat them dry, and use your fingertips to shred them into the salad bowl.

4. Drizzle olive oil over the salad, season it with crushed black pepper and toss the ingredients together until well coated. Cover the bowl and let it chill in the fridge for 15 minutes, then spoon the salad onto a platter and serve at once topped with freshly fried or baked fish and plenty of crusty bread.

MIXED CITRUS SALAD

FENNEL & ORANGE SALAD

Fresh, sweet, and salty, this salad is perfect for a light lunch.

Serves 2-4

YOU WILL NEED:

1 large fennel bulb

2 medium-sized oranges 45g raw pistachio nuts, roughly chopped 90g feta cheese a loose handful of pomegranate arils extra-virgin olive oil ½ teaspoon sumac sea salt, crushed black pepper, crushed

1. Peel the oranges, removing all the pith. Avoid cutting into the flesh of the fruit by using a sharp knife to score the skin vertically and then peel it away.

2. Cut the oranges in half around the middle then cut each half into thick slices.

3. Trim off the fennel fronds. Wash the bulb, cut it into quarters and then into very thin slices. Rinse the fronds and cut the bushy tips away from the main stem.

4. Arrange the fennel on a serving dish and then top with the orange slices. Crumble the feta cheese and scatter it over the fennel and oranges. Sprinkle the pomegranate arils and raw pistachio nuts over the salad.

5. Drizzle with olive oil, season to taste, sprinkle with sumac, and serve.

RADISH, APPLE AND FENNEL SALAD

Fresh and tangy, this salad tastes like springtime in every mouthful. It can be served alone or as a side dish to accompany fresh, poached fish.

YOU WILL NEED:

1 small fennel bulb

1 loose handful dill tips

3-4 Maltese radishes

1 medium-sized apple

½ cucumber

2 tablespoons capers

4-5 tablespoons extravirgin olive oil

3 tablespoons white vinegar micro-green sprouts

sea salt, crushed black pepper, crushed

1. Peel the cucumber and wash and trim the radishes and fennel. Use a sharp knife to slice up all the vegetables very thinly. Put them all into a mixing bowl.

2. Pour in the olive oil and vinegar and season to taste. Toss well.

3. Whisk the white vinegar with the olive oil and drizzle the dressing into the bowl. Toss the salad until the ingredients are well-coated in the dressing.

4. Next, core and finely slice the apple and stir it into the other ingredients. Transfer the salad to a serving dish and sprinkle the capers and micro-green sprouts on top. Season to taste and serve immediately.

BEETROOT, ROCKET AND GORGONZOLA

Roasting the beetroots in honey and olive oil gives them a depth of flavour which you can’t match by using ready-cooked beets. If you need to save time, toss the ready-cooked beets in the oil and honey mixture, and put them in a hot oven for a few minutes.

Serves 3

YOU WILL NEED:

3 medium-sized Maltese beetroots

olive oil

2 tablespoons honey

a few sprigs of fresh thyme

90g gorgonzola piccante

6 handfuls baby rocket leaves

a handful of pecan nuts, toasted

FOR THE DRESSING:

½ a tablespoon freshly grated orange zest fresh thyme leaves

olive oil

sea salt, crushed black pepper, crushed

TO GARNISH: fresh thyme flowers

1. Peel and dice the beetroots and toss them in a bowl with some olive oil and the honey. Spread the mixture on a baking tray and add a few sprigs of thyme. Roast in a medium oven for 35 minutes and then set them aside to cool down.

2. Crumble the gorgonzola into a bowl. Chop the pecan nuts and mix them with the cheese.

3. To make the dressing, whisk the orange zest and thyme leaves with some olive oil.

4. Spread the rocket onto serving plates. Top with the roasted beets, and cheese and nut mix. Drizzle with the dressing and serve, garnished with thyme flowers.

Comino will be Different Next Summer

An exhibition in Valletta aims to further the conversation about Comino and Malta’s wider environmental landscape

Photography: Sheldon Saliba

Far left: Excerpt from “Maria of Comino”, an article by Daphne Caruana Galizia published in Taste in 2005.

Left: Photography by Inigo Taylor (left) and Joanna Demarco (right)

The installation by Sheldon Saliba evokes a similar structure in Comino chapel.

Left: Digital photo: Lisa Attard

Far left: “Xandar il-konkos”, an installation by Sheldon Saliba, recalls an earlier artwork, Xandar l-Imhabba, by Antoine Camilleri that is now in the national collection.

Left: Video installation: Mario Asef

“But if we sincerely recognise all that was already here, both culturally and ecologically, we start to understand that anything framed as construction was actually also destruction.”

Jenny Odell, How to do Nothing (2019)

There’s a place for pineapples, but it isn’t in Comino. There, the discarded fruit rots adjacent to the sand, the garigue and along the cliffs. Businesses teeter on the edge of illegality as they occupy public shores with deckchairs, sell over priced cocktails to thousands of day-trippers littering the surrounding area - paying little regard to the island’s status as a Natura 2000 site. Comino’s fate hangs in a liminal space between the interests of big business and the island’s desperate cry to regain its dignity.

The island’s early 20th century history, as a close-knit farming community, was radically disrupted with the arrival of the hotel in the 1960s. Over the decades, the intensification of tourism has only worsened. Businesses continue to push the limits, only to be reprimanded by activist groups and particular individuals who have become custodians of the island in lieu of proper governance.

Comino will be different next summer brings together works by Joanna Demarco, Lisa Attard, Inigo Taylor, Mario Asef, and Sheldon Saliba, complemented by an excerpt of an article Daphne Caruana Galizia had written for Taste magazine, Taste&Flair’s forerunner. Emerging from vastly different artistic disciplines, their work has been brought together to tell the story of an island which is strictly protected but which has endured decades of disrespect due to lack of enforcement of environmental protection laws. The exhibition echoes the calls from civil society to safeguard the island’s natural heritage.

The exhibition begins with the excerpt of Daphne’s article from one of the earliest issues of Taste, published in 2005. Exhibition curator Maria Eileen Fsadni explains that “Daphne’s text was chosen to offer context to Comino’s situation. It pinpoints the distinct shift in the island’s sociocultural landscape, from a thriving farming community to a businessfocused hub of tourism. The change in the lease agreement with the Government of Malta, and subsequently the arrival of the hotel in the 1960s, can be firmly identified as the catalyst which has led to the situation which we now face.”

She adds that “this is precisely the moment to present an exhibition about Comino, where decisions made in the past can be overturned. With new insight, authorities now know that what is being done is causing irreparable harm.” She stresses that authorities are not doing enough. The exhibition highlights recent actions by Maltese activist groups such as FoEMalta and Moviment Graffitti on Comino. Photography by Joanna and Lisa as well as a video piece by Mario Asef sheds light on the work of civil society to protect the island. In addition, a speech written by Christine Cassar in 2022, on behalf of Graffitti, is being presented to showcase how little action has been taken by the Government in the face of public uproar.

The title of the exhibition, Comino will be Different Next Summer, is a quote drawn from a 2022 interview with Malta’s tourism minister. It seeks to trigger the question, how will Comino be different next summer? Installations by Sheldon focus on the issues faced by the island in its recent history, touching on points like the hotel redevelopment proposal, the issues of over tourism and the vast amount of rubbish which is left to rot on the island, a conversation which is continued through Inigo’s photography. “Ultimately,” Maria says, “my hope is that the exhibition will further the conversation surrounding Comino and Malta’s wider environmental landscape.”

“Comino will be different next summer” is organised by Valletta Contemporary in collaboration with Friends of the Earth Malta (FoEMalta) and il-Forn ta’ Kemmuna and is curated by Maria Eileen Fsadni. The exhibition runs till April 20th, at Valletta Contemporary, 15, 16, 17, East Street, Valletta. The gallery is open from Wednesday till Saturday, from 2pm till 7pm. Find out more on www.vallettacontemporary.com/cominosummer. For more information about Il-Forn ta’ Kemmuna visit www.kemmuna.org.

Left: Il-bejta talfenek, photo diptych by Inigo Taylor

Right: A mixed media relief by Sheldon Saliba outlines the shape of Comino.

One of four mixed media artworks by Sheldon Saliba tracing the coastline of Comino

a homewith SOUL

A traditional farmhouse transformed through a seamless fusion of contemporary intervention and original architectural features

Interior architecture and design: Studio NICHE by Martina Fenech-Adami • Photography: Ramon Portelli

When you enjoy outdoor space, greenery, love to entertain, and stumble upon an old farmhouse in need of some loving care, you know you need to call in a designer. When the Maltese owners first discovered this house, it was structurally sound but the spaces were a tangle of empty rooms that didn’t connect in a way that suited them. Studio NICHE was brought in to transform it into a habitable home.

“The owners really appreciate traditional Maltese architecture and like the traditional element,” says Martina Fenech-Adami, who led the design project. “They wanted to retain whatever could be retained and we wanted the redesign to respect its context without using finishes that don’t fit in.”

The first step was an indepth study to work out how to link the different rooms into a layout to suit the owners’ lifestyle. The need for building intervention was minimal as the rooms had already been joined up by the previous owners, whereas, in a traditional farmhouse, individual rooms are usually only accessible through the courtyard. The room at the back of the building had awkward angles, so it was straightened off to create cleaner lines and improve the aesthetic appearance, and some walled off spaces were opened up to create a walk-in wardrobe for the bedroom. There were particular requests from the clients, too, such as a bath with a view of the garden and a separate shower room.

Left and facing page: Contemporary light fittings by ESS and Elektra, suspended far below the high beam-supported ceilings, are both functional and aesthetically pleasing, creating a warm glow as darkness falls.

In the kitchen, the smoothness of the woodwork by Eurocraft and the quartzite supplied by Absolute counterbalances the exposed limestone.

“It took about eight months from start to finish, which is unusual.”

In addition to its aesthetic and functional considerations, the design strategy focused on retaining and highlighting existing elements whenever possible, minimising the need for new materials and reducing waste. A key aspect was the preservation and enhancement of greenery throughout the space, a signature feature of studio NICHE’s design work. Environmental considerations included the efficient use of water with circulation and reuse systems implemented to maximise water use efficiency. Solar panels harness the power of the sun, providing a renewable energy option that helps offset electricity consumption. Additionally, the project was designed to accommodate eco-friendly features such as energy-efficient appliances and an electrical car charging station.

“The brief was quite interesting and the space is different to the norm,” Martina says. “The owners like the outdoors and love to entertain at home. They own a collection of antique pieces and art, which have sentimental value as they were handed down through family or received from friends, and they wanted space to display them. The first room in the house ticks all those boxes. It turned out so beautifully and has pockets of real joy for the owner.”

“I find great joy in translating the clients’ character into the spaces we design”

Balancing old and new, and rough and smooth, is a theme running throughout the redesign of this house. Smoothfinished customised furniture and apertures by Eurocraft are a counterpoint to the irregular exposed limestone walls. The dining table is by OK Home.

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Martina’s referring to the room that features a bespoke library that is now home to some of the owners’ collection of books and art pieces. At first glance the design of the library looks simple, with pigeon-holes of varying sizes crafted out of gypsum, but a closer look reveals more details. The edges of the bespoke library are rounded, softening its look, and it’s tinted in a dusky colour that faintly echoes the stone ceiling xorok. Inset lighting is carefully designed to accent the structure and spotlight individual nooks and art pieces.

The use of colour was inspired by the character of the home owners, Martina explains. “The couple are very vibrant people. You won’t hear of any greys or beiges from them,” she says. “We thought about a colour palette that would emulate their character and respect the building and its context.” The result is a soft pink finish which is used as a base colour throughout the whole house. The floor, for example, is in terrazzo with a small-grain pink and beige speckle, and pink toned lime-based rendering is used throughout the building.

To complement the pink the designer added green to the palette, creating a continuous flow between indoors and outdoors. The colour of natural greenery in the courtyard and garden is picked up in the colour of the apertures and in a few key feature pieces indoors – the traditional woodburning, marble-clad fireplace and curved sofa in the sitting room, with the kitchen island clad in an unusual quartzite.

Right: A bath overlooking the garden was one of the client’s requests. The dusky pink and green colour palette carries through from the interior to the outdoor pool and garden area.

“We thought about a colour palette that would emulate their character and respect the building and its context”

Styling the interior took some thought. As the building fabric is traditional and the home owners already owned a few antique pieces, contemporary elements have been worked into the design, creating a balance between old and new. The cubboards in the kitchen, for instance, are in a smooth finish and fashioned in a contemporary style from walnut wood, which has a stronger and richer feel than the more traditional oak or pine.

“Balancing the traditional and the contemporary is a key theme throughout the interior, and you want the traditional to shine through,” Martina says. Bare stone walls have been retained as features in their own right, for example; however, as traditional Maltese limestone walls look busy and are heavy on the eye, the designer lightened the feel through judicious use of plastering and paint.

“Balancing the traditional and the contemporary is a key theme throughout the interior”

The bespoke library was designed to house the owners’ collection of books and artworks that have sentimental value. The glow of the inset light fittings by ESS and Elektra transforms the library into a sculptural piece.

Terrazzo: VERDALP25

Terrazzo: SB 135 ROSA Porcelain Slabs: EXOTIC WAVE

There are some innovative elements, such as the customised staircase that leads up to a private study. The space occupies a confined area over the walk-in wardrobe with the staircase being designed to provide comfortable access without impinging on the tight available space. The floating terrazzo risers anchored to a steel plate serve as a point of playful visual interest. There are several details that add a sense of refinement, such as the custom-made rattan and wood cabinets that Martina designed to mask the clunky air conditioning units. “It was very exciting to do so much of the design detailing,” she says. “Finding design solutions gives the most satisfaction in the design process. Everything in this project had to be customised to work in the existing space – even the beds.’’

“It was a great experience to move from one thing to another without any ifs and buts. The clients were confident in the approach and concept and left the rest to our design team. It took about eight months from start to finish, which is unusual. The only issues the house presented are the sort you expect when working with an old house – laying down the tiles, installing services and other technical aspects. Other than that it was great to work with these clients. The dedicated team that was mobilised for this project made the whole process enjoyable. I find great joy in translating the clients’ character into the spaces we design. This house really expresses who they are.”

Right and bottom left: Throughout the main area of the house, the rose-coloured tone of the terrazzo flooring visually blends with the colour of the lime-based wall rendering, creating a cocooning effect. In the shower room, the terrazzo floor extends up the wall, expanding the sense of space. All terrazzo material was supplied by Absolute.

Left: In the kitchen, a harmonious blend of materials, textures, and colours contributes to an effortlessly elegant aesthetic, with Eurocraft's smooth woodwork complementing the rugged limestone walls, and quartzite countertops from Absolute offering a refined contrast to the stylish green cabinetry.

REIMAGINING OLIVIA

Tradition and modernism meet in the heart of Sliema

Design Architect: Anthea Huber, Daphne Bugeja • Structural Engineer: Fabio Spiteri Grech, Conservation Architect: Andrea Bianco • Planning Architect: Adrian Mangion Building and Finishes Contractor: Northern Building Services Ltd. • Photography: Matthew Grech

This traditionalism townhouse in the heart of Sliema is a testament to the vision and influences of the architect Alberto La Ferla (1898-1942) who was known for his restrained take on classical forms, often doing without certain excesses of Art Nouveau that were popular at the time. Archi+’s transformative project aimed to honour the historical significance of the residence. Tradition and modernism informed the design team’s approach to the contemporary intervention, and exploring the site’s history and earlier owners added depth to the design process. Restoration of the main façade celebrated Alberto La Ferla’s original design, and the seamless execution of the design, created a spirit that was both overwhelming and uplifting.

“People from the immediate neighbourhood showed great interest in the project from the start,” says Anthea Huber, one of the design architects who led the project. “They often stopped by the site to talk about their personal memories of the house.” These stories coloured the restoration project with a positive energy that was channelled into the interventions. “Our end goal was clear,” says design architect Daphne Bugeja. “We wanted to show respect for the building’s original fabric, and to highlight its architectural nuances through framing and contrasting colours.”

The design team envisioned the home as playful and refreshingly eclectic and adopted an open-plan concept with minimal internal alterations where the main functional focus is on maximising the house’s potential as a familyfriendly living space. A seamless connection between the internal and external spaces, extending generously to the upper roof terrace, emphasises green open areas while respecting the original fabric of the building. Hidden timber units maximise storage, and walls serve as gallery spaces, incorporating natural light. Craftsmanship and intricate detailing, inherited from the old building structure, were carried forward into the new design.

Lighting plays an integral part in enhancing ambiance, highlighting architectural features, and influencing the mood and functionality of a space. Wall and floor lights, pendants, and recessed spots lights from OK Home, work together to create a pleasant feel.

Right: The original stairwell has been preserved, with meticulous attention to its marble risers and wrought iron railing, maintaining the original feel of the space.

Left and right: Curved forms in both the furniture and architectural elements create a deliberate contrast between the old and the new.

Space, colours, and materials have been used strategically to illuminate without overpowering, highlighting the focus and central elements of the design. Principles of readaptation and reuse guided the internal interventions where customised furniture harmonises with the flow of the new use. Curved forms in both the furniture and architectural elements create a deliberate contrast between the old and the new.

To respect the old fabric of the building, the architectural intervention was designed to be reversible. The original street frontage is unchanged, discreetly shielding the new works in the interior. The original stairwell has been preserved, with meticulous attention to its marble risers and wrought iron railing, maintaining the original feel of the space. The vibrant and carefully curated colour palette adds a unique charm, with a nod to the importance of art in the overall expression of the space.

The back façade has undergone an innovative transformation, clad with pink concrete panels that not only add insulation but also highlight the original forms and proportions of the building. The unusual cladding extends to the roof level, contributing to the overall aesthetic. The organic and curved forms of the custom-made furniture are mirrored in these concrete modules, blurring the boundary between old and new. The contemporary extension at rooflevel was designed with as small a footprint as possible to create a large outdoor relaxation space and private retreat–a rarity in a neighbourhood that has been deprived of its gardens. The roof terrace, planned as a green space, is screened by plants and trees around the periphery, affording privacy and introducing a feel of nature.

A statement piece of lighting adds interest to a living area by serving as a focal point and contributing to the overall aesthetic appeal of the space. Here a large floor lamp from OK Home adds drama. In contrast, in the bedroom, a rust coloured table lamp, also from OK Home, colour matched to the bedside table, gives an elegant refined finish.

Environmental considerations were paramount in the restoration and redesign of the house. Each architectural element was conceived with environmental consciousness, contributing to an eco-friendly and energyefficient living environment. The integration of external energy sources, optimal sun exposure, and meticulous temperature control strategies ensured year-round climatic comfort. The preservation of the original fabric embraced cross-ventilation, retaining the passive sustainable qualities of the historic house. By maintaining the original openings, habitable spaces were strategically placed along the façade, promoting natural ventilation.

The inherent cooling/heating system within the original fabric, owing to the thickness of the external walls, was respected and optimised. The concrete cladding on the back façade adds an extra layer of insulation on an external-facing wall, which is traditionally a weak point in the thermal envelope of old buildings. A heat pump was installed to efficiently service both the underfloor heating system and water-heating requirements. The design prioritised sustainability through a thoughtful selection of materials and a responsive use of openings to facilitate natural ventilation.

The heart of the project, designed as a sacred space, showcases detailed joinery and celebrates marble and colours. Challenging design palettes, innovative patterns in marble flooring, and the collaborative efforts of various designers contributed to the project’s success. The result is a family home that invites occupants into a space where the architectural evolution flows from the meticulously preserved façade to the innovative internal interventions.

From the ground floor to the rooflevel extension, the internal transformation of the house has been designed to be reversible.

Northern Building Services provided the building and finishing services. Throughout the house, light-fittings supplied by OK Home enhance the contemporary design.

BLENDINGOLDAND

Two houses built a decade apart were designed to create a balanced streetscape with a scheduled vernacular building as an annex.

Architecture design team: Daniel Scerri Periti - Perit Daniel Scerri, Perit Rebecca Zammit Structural Engineers: Ivan Buttigieg (phase 1), CS Design (phase 2) Photographer: Tonio Lombardi

ANDNEW

“Different building types can co-exist,” says the architect Daniel Scerri. He’s talking about two buildings with different height limitations, different ages, different scheduling requirements, and built in different phases by different owners. They were planned at the same time so the design is coherent, but the two houses were built more than a decade apart, starting in 2011 and ending in 2023. “The clients stuck to the same original concept, which creates a balanced streetscape because of the blend of materials and volumes,” Daniel Scerri says. That’s something of a relief, given that the classical streetscape of stone-built houses of uniform height and style is rapidly giving way to a jumble of multi-storeyed buildings of varying heights and styles.

This project consisted of the design of two terraced houses for different members of a close-knit extended family. The project is an exercise in designing balanced architectural volumes within a residential zone. Long projections were created facing South with volumes and angles directed towards the open views. The houses face a green area and their design takes note of the sun path to create desirable outdoor spaces that are sheltered and shaded in summer but also well-lit and cosy in the winter months. The building is designed both as an architectural delight as well as a context itself, by creating different volumes and positive and negative spaces in response to previously existing structures and planned street development, particularly in terms of sunlight enjoyment, views, and streetscape harmony.

Raised flooring masks cabling and plumbing systems, provides insulation, and is self-draining to keep the area clean. Flooring sections are easily removed for repairs to cables and pipework. The raised flooring is by Andrew Vassallo Ltd who also supplied the apertures and frameless glass railings which provide unobstructed views from the upper rooms, creating a seamless connection between indoor and outdoor spaces. The innovative apertures used for this building embrace sustainability by providing thermal insulation, contributing to an eco-centric future.

The Barumbara has been transformed into a relaxation “spa” area. Works on the scheduled building were supervised by the Heritage Planning Unit.

The main objective of the design of the larger terraced house was to respect and complement the Barumbara. This was done by maintaining a lower overall height in the new construction to allow sunlight to reach onto all of the old structure while leaving an open space between the new and old buildings. This is of the same proportion as the height of the old structure, projected onto the horizontal plane, ensuring a feeling of belonging in terms of proportions, as well as retaining direct sunlight on the older structure. The design includes a pool area and the annexation of a scheduled Barumbara restored as part of the project under the supervision of the Heritage Planning Unit. Adjacent to the site, the building height limitation is of three floors including a semi-basement and recessed floor. The smaller house is set on three main levels, while in the larger one, the living areas are set on a raised ground floor with bedrooms on the first floor and a washroom at roof level. The Barumbara also serves as a third unit, as an annex to this terraced house. Volumes during construction were built with significant shutterwork to create views, screening and projections that respond to the site view lines and context.

 Though they were built a decade apart, the front elevations of the two houses are complementary as they were designed at the same time.

The front elevation of both houses was designed simultaneously. Though the building permit for each one was applied for at different times, the original design concept was retained. The resulting elevations seek to complement and balance one another, while the new construction stops short of touching the scheduled vernacular building. Viewed from the street, the façade volumes create a well-balanced, pleasant streetscape with eye-catching materials such as micro-cement and terracotta, while blending well with the rest of the streetscape.

The indoor spaces include a large, themed games room that gathers the whole extended family, and an expansive kitchen that adjoins the outdoor space with its play deck and pool area and a barbecue area for family gatherings. The adjoining Barumbara serves as an annex accommodating the extended family and as a “spa” extension to the pool area. Environmental considerations are incorporated into the building scheme: thermally insulated apertures and insulation in the party walls, roof and foundations prevent heat gain and loss, stabilising internal temperatures and minimizing energy consumption. Large reservoirs are used for greywater reuse, for irrigation and for refilling the pool.

 The themed games room is a space where the members of the two households can meet.

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