for a christmas that's a little bit out of the ordinary.
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DELUXE HAMPER €150.00 RED WINE • WHITE WINE • RESERVE PORT • PROSECCO • PLUM PUDDING CHUTNEY • DULCE DE LECHE TRUFFLES • INTENSELY FRUITY CHRISTMAS PUDDING • SNOWFLAKE CHRISTMAS CAKE • CRANBERRY & PORT SAUCE • BELGIAN CHOCOLATES • ASSORTED ITALIAN CHOCOLATES • SWISS CHOCOLATE COLLECTION *Contents subject to availability, missing hamper items may be replaced with similar products of the same value.
Distributed with The Malta Independent on Sunday*. The Malta Independent on Sunday is published by Standard Publications Ltd tel +356 21 345 888 *The surcharge on The Malta Independent on Sunday, or any charge for this magazine is retained by Standard Publications Ltd.
M AG I C A L , MEMORABLE MOMENTS Enjoy a traditional buffet at Flavours, festive specials at Agliolio, themed treats at Mokka or the perfect cocktail at Swizzles!
AT R A D I S S O N B L U THIS CHRISTMAS!
A hand-picked range of hampers filled with gourmet foods and fine wines.
Saucey Duo Claire Borg's sauces add a delicious edge to a meal.
Festive Season Hilton's festive menus will make you wish it could be Christmas every day. The Hilton are offering dining options for everyone. You can count on them to make it magical. The Hilton are also offering a variety of party options to suit every taste, size, theme and need. You can start off the festive season the right way by enjoying this year's Office Party in one of the exclusive settings available at the Hilton Malta.
abv - alcohol by volume, is a standard measure of how much alcohol is contained in a given volume of an alcoholic drink. It is defined as the number of millilitres of pure ethanol present in 100ml of solution at 20°C.
Almonds and oranges are a very popular combination. Chai tea adds complexity with its cardamon, cinnamon and ginger notes. The fragrance of Chai tea is also a player in this drink. Whisky gives the abv kick and length to the drink. Method: Crust a double-walled tea glass with almond flour. Shake all the ingredients together and strain into the glass.
Drambuie is a whisky-based liquor made from spiced honey and herbs. A generous measure is required with the orange bitters. Together with the spices, this balances out the drink, as all the other ingredients have hints of sweetness. Method: Shake all the ingredients together and strain into a whisky glass filled with ice. Garnish with a sprig of rosemary and a sprinkling of Chinese five spice powder. Just before serving, scorch the rosemary sprig to release the scent so that it can be enjoyed while drinking.
Fortified wine like vermouth is very well balanced with the sugar and bitters. Vermouth – from the German word for wormwood, wermud - is directly associated with bitterness, while it also gets its sweetness from burnt sugar. Gin increases the abv of the drink without altering its balance. Blue Label adds the hoppy notes to this best seller. Method: Shake all the ingredients together, top up with Blue Label, and pour into a Mason mug filled with cubed ice.
Baked Seabass with an apple and leek filling This is a Christmas Eve dinner staple and it's light enough to not interfere with the over-indulgences to come the next day.
new potatoes are a must with this dish.
Actually, this is my mother's recipe. It's a heaving, large pastry-encased pasta dish full of goodies. 23rd December was always timpana preparation day at my mother's and it was quite an occasion. Being my parents' birthday (yes, they shared birthdays) obviously helped increase the festive mood. For me, no Christmas day lunch is complete without this.
4. Add the minced meat.
6. Season, and add sugar.
prepared 2 days before assembling the timpana.
Season and fry for about 10 minutes before adding the tomato paste. Mix it in well and simmer for a further 5 minutes before adding the tomatoes.
The amount of sugar is a very personal preference. I personally do not like my sauce to be acidic, so add a bit and then adjust accordingly.
the flame and simmer very gently for 1½ hours, stirring every so often. The end result should be a thickish, dark rich sauce. Leave it to cool to room temperature before using.
sauce pan, add the diced aubergines. Stir fry for several minutes till browned all over, then add the chopped chicken livers. Stir well and continue cooking to brown the livers.
with water and use it to clean out the other 2 cans before adding the liquid to the sauce pan as well. Stir well.
the pasty from the tins. Undo the side clips and gently prise the tins open. Run the knife under the timpanas and gently slide them onto a large serving dish.
It seems that I'm quite a traditionalist. I like my stuffed bird over the Christmas period, be it turkey, goose, capon or even quail. But there is only one stuffing for me, and that's good old sage and onion. Don't forget the bread sauce to go with this.
be able to calculate the cooking time of the bird.
1. First, prepare the stuffing.
onion to a mixing bowl. Add the chopped sage and breadcrumbs. Season well and add the egg to bind. Leave to cool.
done, cover and leave to rest for 20 minutes before carving.
on a low heat, season and cook till the butter is melted. Keep warm till needed.
Open house is the norm at my mother's on Christmas day in the evening. One of the dishes that always makes an appearance on the restocked dining table is this gellified pork terrine. It was a firm favourite of my sister, Anna. It is delicious with chutney or pickles.
in lightly salted water for about 1½ hours till tender. Remove from the water and peel while warm. Chop into cubes and keep aside.
and place into a pressure cooker. Cover with water, add a little salt and then cook under pressure for 40 minutes. Leave to cool before opening. Retain stock for later. Remove the meat and skin from the bones and chop into cubes.
a large mixing bowl, add the pepper and coriander. Season with salt. Pass the stock through a strainer.
heat-proof mould then cover with the stock. Cover with baking paper, then seal with foil. Place the mould into a bain marie and simmer for 2 hours, taking care to top up the water when necessary.
mould into hot water for a few seconds then turn out onto a serving platter.
Every Christmas, taking pride of place in the evening on a table already groaning with goodies, would be an enormous ham, glistening in all its glory. 1. Place the gammon into a large pot.
Cover with water and bring to the boil. Remove from the heat and drain. 2. Return the gammon to the pot.
and add to the pot together with the spices and bay leaves.
the boil, then reduce heat to the lowest mark and simmer for 3 hours, adding water if needed. When done, leave to cool in the cooking liquor before draining.
5. Heat oven to 190ÂşC.
the ham and orange slices. Roast for 40 minutes, basting regularly till golden.
placing onto a large serving platter. Serve this accompanied by red currant jelly.
No actual plums were used. The reason plum pudding is socalled is because, in England, raisins were called plums. Janine's mother and aunt, Nanna Marbeck and Aunty Rina, make this pudding every year. We always receive one prettily wrapped to enjoy at home. Our pudding is always served ablaze at the end of our Christmas lunch.
lemon and tangerine peel and juice into a large bowl. Add the sugar and mix thoroughly. Pour the rum over the mixture. Cover the bowl with cling film and leave the mixture to steep for 6 hours or overnight.
and fill the pot with water till just above ¾ of the way up. Bring to the boil, cover with a lid, lower heat and simmer for 6 hours, taking care to top up water as needed. If using a pressure cooker, 2 hours should do the trick.
the fruit. Break the eggs into a small bowl and beat lightly, then add to the mixing bowl. Stir very well. If needed, add a little milk to bind well.
before storing. It should keep well for many months.
bowl well with butter then pour the mixture into it. Cover with 2 layers of baking paper tied securely into place with kitchen twine, then cover with foil.
again in a bain marie for 40 minutes. Turn out and serve warm 'au flambé'.
I make loads of panforte every season to give out as gifts to family, friends and colleagues. On baking day the house smells like Christmas heaven. Then it's up to my wife, Janine, to wrap and decorate them differently each year.
large bowl then simply add the ingredients one after another. Mix well.
oven at170ºC) for 35-40 minutes till golden and a toothpick inserted into the centre comes out dry.
sugar and a little cinnamon.
cake tin lightly, then line with rice paper. Spread the mixture into the tin. It will be quite thick and sticky. Flatten the top.
and leave to cool slightly before removing from the tin. Leave to cool on a rack overnight.
and store in an airtight tin till needed.
THE NAUTILUS CUP At a time of world exploration and expanding global trade networks, the Verenigde Oost-Indische Compagnie (VOC), better known as the Dutch East India Company, sailed east to protect the newly formed republic's trading interests in the Indian Ocean. The ships brought back spices and other exotica that generated much interest among merchants and frenzied trading in European markets. Among the exotic objects brought back from an ocean half a world away was the nautilus shell. The Dutch East India Company's monopoly of the Spice Island trade meant that almost all the nautilus shells that arrived in Europe passed through Dutch ports and were traded in Dutch markets. Devoid of their molluscs, the mysterious sea treasures caught the eye of European collectors. Mostly wealthy European merchants and princes, the collectors purchased the shells to add to their Wunderkammern or cabinets of curiosity, private collections of objects of wonder considered the predecessors of modern museums (see Taste&Flair issue 110, June 2018). The collectors commissioned artisans to create a special display mount, shaping the nautilus shell into an unusual and unique, if highly impractical, drinking vessel. The nautilus cup was especially prized as a collector's item because it brought together the natural and scientific worlds both visually and materially, crafted from a shell from the Spice Islands of Indonesia and from silver mined in the Americas by native Dutch silversmiths from the artisan guilds of Amsterdam, Rotterdam, Utrecht, and Delft.
The mounted shells excited the interest of scholars and academics, who saw in the geometrically spiraling chambers of the shell a natural illustration of the newly discovered logarithmic principle in mathematics, and captured the imagination of artists. During the mid-17th century, a new trend emerged in Dutch still-life painting that would likely have shocked the austere and reserved. The pronkstilleven style – from the Dutch word for ostentation – was characterised by ornate decoration and large and complex compositions of precious objects, which became a way for the wealthy to showcase their personal belongings and status. Among the elaborate displays of exotic objects, luxurious fabrics, and decadent food and wine was often the exotic nautilus cup.
Still life with nautilus cup, Frans Sant-Acker, 1648 Sant-Acker's painting, part of the collection of the Rijksmuseum in Amsterdam, features a still life display on a marble tabletop with a backed Persian rug on which rest a silver bowl with a halfpeeled lemon and orange, a spilled drinking bowl, a façon-de-venise glass, a rolled piece of paper with pepper and a nautilus cup. At the top right, a Red Admiral butterfly.
IN OUR FESTIVE STORY YOU ARE THE PROTAGONIST Christmas is coming and with its happy arrival, a p l e t h o r a o f c e l e b r a t i o n s a n d p re s e n t s . H e re a t I n t e r C o n t i n e n t a l M a l t a w e a re d e l i g h t e d t o p ro v i d e y o u w i t h t h e f i n e s t f e s t i v e s e a s o n e v e n t s a n d s p e c i a l l y c r a f t e d re s t a u r a n t m e n u s a ro u n d . So, celebrate with our wide array of Christmas culinar y delights and unparalleled levels o f s e r v i c e , w h i l e w e p ro u d l y d o t h e h a rd w o r k t h i s Christmas! F o r m o re i n f o r m a t i o n o r t o m a k e a re s e r v a t i o n , please call us on 21 377 600, send your email to malta.fnb@ihg.com or v i s i t m a l t a . i n t e rc o n t i n e n t a l . c o m .
butter, anisette and sugar in a saucepan.
into a piping bag and squeeze small amounts onto a greased spoon.
and stir for a few minutes.
frying pan with plenty of hot olive oil and remove when cooked.
the heat and add the eggs one by one, stirring all the while. Wait for each egg to be absorbed before adding the next one.
immediately, allow to cool, and serve.
Ruby chocolate, yuzu & cherry.
Now with an all-new Winter Season menu. Also open for Christmas Day Lunch, New Year's Eve Dinner, New Year's Day Lunch & Festive Season gatherings.
in the fridge to set until the coating is firm.
of the chocolate with the espresso powder.
balled mixture until it cools and sets.
in the fridge to allow the decoration to cool and set. Store the truffles in the fridge until serving time.
and sugar together until pale and fluffy.
into the loaf pan a little at a time starting with the chocolate mix and then the matcha batter. Using a skewer, swirl the 2 flavours together.
into one bowl and the matcha powder into the other.
30 minutes or until golden brown and a skewer inserted into the middle comes out clean.
with the 'mousse' mixture and then top with a thin layer of melted chocolate. 7. Chill until ready to serve.
form cake pan with baking parchment paper and set aside.
into the lined cake pan and press down to form the base of your cheesecake. Refrigerate while you prepare the next step.
cranberries, the remaining 2 tablespoons of sugar and lime juice into a pan and simmer on a low heat until the berries are soft and the juice has slightly thickened. Set aside and allow to cool.
crushed cookies, cinnamon, nutmeg, 1 tablespoon of sugar, and the melted butter. Stir the ingredients together until they are combined and the mixture resembles wet sand.
and leave it to chill while you make the cranberry topping.
ready to serve your cheesecake, release it from the cake pan and top it with the cranberry compôte.
tins by dusting them with flour and setting them aside until ready to use.
the prepared bundt tins and bake at 180°C for 30-40mins or until a skewer inserted into the thickest part of the cake comes out clean.
in grated apples and crushed hazelnuts.
are done and cooled, invert them onto a serving plate, drizzle with caramel sauce and sprinkle with crushed hazelnuts.
p Naked Grouse - whisky at its most uncomplicated. Convention said that blended malt got its flavour from bourbon casks, used again and again. This got us thinking… What if instead, we used first-fill sherry casks to add another layer of rich and fruity flavour to our malts? It didn't just work, it was a joyful exuberance of flavour that changed the possibilities of whisky enjoyment. So hats off (and everything off!) to Naked Grouse, for taking a liberating leap into the unknown.
p The Krups Espresseria is a fully automatic bean-to-cup coffee machine. Compact and robust, it makes perfect coffee every time. Just add the coffee beans and at a touch of a button the machine does the rest. A stainless-steel, conical burr bean grinder grinds the beans instantly to capture full flavour for the perfect espresso,cup after cup. Krups Patented Compact Thermoblock System is a unique feature for coffee machines to heat water to the optimal temperature quickly for consistently hot coffee from the first to the last cup while preventing less limescale build up. With German compact sleek design, Krups delight in the details to make this machine look impressive and stand out in any kitchen.
p The Libbey 10-piece Punch Bowl Set draws admiring eyes to your beverage. Eight rounded punch glasses complement the graceful ladle and, of course, the gorgeous clear bowl. Dazzle your loved ones at your next get-together, where the bowl can stand out or blend in with a full table spread. Exclusively available from CoseCasa, 77,Three Churches Street, Balzan. Tel: 2144 7672/3.
p It's been another busy and exciting year of measuring, mixing, stirring, baking, making and creating here at Caffe Cordina. Take your pick from our Christmas logs, soufflés, mousse baubles, cassatella Maltija, cupcakes, torta pastina, Christmas fruit cakes, Christmas pure almond cakes, macarons, gingerbread men, ginger cookies, mince pies and more. They can all be enjoyed at the café or taken home to be shared with family and friends. They promise to the perfect addition to all your wonderful celebrations.
u Are you looking for a special and unique Christmas gift this year? At Halmann Vella you can find a selection of gorgeous marble gifts such as wall clocks, trays, bowls and chopping boards. Visit the Halmann Vella Showroom at Mosta Road, Lija for more information or shop online on www.hmvellaonline.com t Everyone loves a beautiful home. Gift Vouchers from Joinwell are suitable for any occasion and can be used on purchases of furniture, home accessories and even giftware. Joinwell Home is brimming with accessories that make beautiful gifts for Christmas and beyond. Joinwell Home is located within the Joinwell Showroom, in Mill Street, Qormi.
u Fragranced natural wax candles. A timeless collection of highly fragranced natural wax candles in a lovely container complete with a paper weight lid. Grey & Adler, Toni Bajada Street, Naxxar. Tel: 2740 6407 www.greyandadler.com t M&S MULLED WINE HAMPER €19.95. Treat yourself to a glass of rich fruity Spanish wine, brandy sauce, all butter minishortbread trees and classic Christmas pudding, all perfectly combined in a hamper, just in time for Christmas.
ack in 1933, when Censu Friggieri opened the Busy Bee Confectionery serving Maltese favourites like the renowned ricotta filled kannoli, almond pastries, pastini and krustini, little could he have imagined that by the turn of the millennium Busy Bee would become a leading outside catering company and a household name, synonymous with genuine and wholesome products. When Censu's son Edwin took over the business in 1974, he kept on building on his father's reputation and over the years he introduced Italian delicacies such as Dolci di Mandorla and handmade Torroncini. For over 85 years Busy Bee has been associated with quality traditional delicacies. At no time is this quality more sought after than at Christmas time. To complement their traditional Panettone, Busy Bee also offers a choice of individually wrapped treats such as torroncini, cantuccini, dolci di mandorla, pralines, mince pies, honey rings, almond cakes, christmas cakes and christmas puddings, and a selection of hampers.
Sample Busy Bee's selection of seasonal treats this holiday season at Ta' Xbiex Seafront or at the new Coffee Shop in Mriehel. For more information and other services, visit www.busybee.com.mt or follow Busy Bee on Facebook.
t Buy the gift of sound this Christmas from Klikk. Different models and colours are available. With long-lasting battery life and Bluetooth technology, JBL portable wireless speakers are the best way to enjoy your music away from home. Not only will you be the ultimate gift giver, but you'll also be in with a chance to WIN a dream holiday for 2 to Paris, including four nights' accommodation and return flights on Airmalta, in collaboration with ROCS. (Terms and Conditions Apply).
u Joinwell Christmas Hampers. Tired of giving the usual food hampers to your clients? This year Joinwell is proud to introduce Christmas Hampers to the Home collection, hampers with gifts that last. Combining useful accessories for the home beautifully presented in a gift box makes for an impressive gift which is both useful and lasting. You can buy these hampers online by visiting http://shop.joinwell.com. mt or email shop@joinwell.com.mt for further information. Joinwell, the art of everyday living.
p M&S TRADITIONAL SWEET HAMPER - €29.95. M&S's expertly crafted Collection range brings you the very best of what makes M&S special. This beautiful gift box includes red wine, white wine, Swiss milk chocolate truffles, Belgian curls, chocolate Dutch short cakes and dark chocolate with clementine.
q The LA LINEA PATRIMONIO range by Lagostina is especially designed for classic, globally renowned Italian dishes like risotto, pasta and lasagna. La Lasagnera and La Risotteria are two favourites from this range. La Lasagnera features a stainless steel body with 1.2 mm thickness which ensures perfect heat diffusion. The beautiful lid keeps food warm and firmly seals in flavours for a delicious lasagna. The elegant shape makes La Lasagnera the perfect tool for cooking but also a beautiful cookware piece to bring to the table. Visit Oxford House, Mdina Road, Mriehel and discover the full Lagostina range.
p The S. RAUSI TRADING GIFT LIST 2018 includes a selection of Maltese and imported wines, spirits, confectionery items and other delicacies which are reasonably priced and which will make the perfect gift this Christmas. A delivery service is available to all parts of the island at no extra cost. Please visit our website www.srausi.com for the full gift list and further information. S. Rausi Trading Ltd. info@srausi.com Tel: 2133 0477, 2131 6210, 7909 3197.
Gifts t Merry Christmas from Next! Find everything you need this festive season at the Next Christmas Shop, from Christmas trees and decorations, to gifts for the whole family. This year, the elves have been working hard to make sure everything is in place to make gift giving a breeze. Next Home, Bisazza Street.
he term 'Organic' is a trending keyword nowadays in the gastronomic realm, which has quickly risen to the highest echelons of desired products in the world market. Organic wine, however, still accounts for a very small percentage of global wine sales, but it is certainly a fastgrowing market with Europeans being the largest producers of organic wine.
organic farming practices at the Marnisi Estate in Marsaxlokk, where an area covering 2.8 hectares makes this the largest expanse of organically-farmed vines anywhere in Malta. In order to have organically-grown grapes, Marsovin's viticulturists engaged in an entirely different set of practices to maintain their vines. Due to the nature of Marsovin's vineyards, and climatic conditions, this was no easy task. To achieve this, especially with Malta's high humid conditions, organic viticulture involves much more manual work than conventional viticulture. Disease prevention is partially obtained by limiting the vegetative growth, in order to allow enough air circulation around the grape bunches to reduce excessive humidity. These operations involve shoot selection in spring as well as defoliation during grape ripening. This greatly reduces the chance of disease and therefore the need to intervene with the few allowed natural pest and disease control products. Following the successful vineyard conversion period, the harvested grapes are transferred to the winery where an alternative winemaking approach is employed. This focuses on the use of a specific list of ingredients used for organic vinification. All practices in Organic winemaking are strictly controlled under EU Regulation 834/2007. Samples of both the grapes and the wine are taken by MCCAA and tested in specialised laboratories in Germany. As a result of all this, MARNISI vintage 2016 is now the first officially-certified Maltese wine launched in Malta for market sale as organic wine.
p For the foodie who has everything, give the gift of learning this Christmas – with fabulous courses and workshops at the Mediterranean Culinary Academy in Valletta. Starting from just €75, your loved one will receive a voucher for a hands-on cooking workshop (valid for a year), an MCA Loyalty Card, and a bottle of Bidni Endemic Monovarietal Extra Virgin Olive Oil (250ml) – so they've got something lovely to unwrap on Christmas day. Other courses are available. Visit www.mcamalta.com/product-page/christmas-package-workshop p Feeling the spirit? We have a wide array of delights for you to enjoy this Christmas – discover what's new at Savina for the coming festive season, including a range of liqueurs, festive delights with a difference and hampers to suit every budget. Choose from our prepared hampers or create your own bespoke basket. Whatever you select, you are sure to make an impact. Visit our website at www.savina.com.mt or contact us on info@savina.com.mt to receive our hamper brochure collection 2018-19.
hristmas day is not complete until a chocolate and cake selection makes an appearance. This year M&S has a delicious selection to suit all. Marks & Spencer has over 130 years of British heritage and takes pride in being special and different. In London, a team of over 40 food technologists and product developers focus on continually identifying new trends and developing new food innovations and mouth-watering products, ensuring M&S Food Halls around the world are always packed with exciting new ranges and flavours for customers to enjoy. The high quality of Marks & Spencer Food and its ethical standards are market leading and it's this commitment to quality that makes M&S Food so delicious, sourcing the finest quality fresh ingredients for its food products as well as delivering market leading positions and initiatives.
eart-warming and 'toasty', the Hot Toddy is a traditional and classic hot drink, ideal for the winter season. This is one of the easiest hot drinks to make, which requires a base liquor, honey, lemon juice, hot water and tea. Brandy, rum and whisky (both Scotch whisky and American whiskey) are all traditional base liquors perfect for a great Hot Toddy and the choice is very much down to one's personal preference. But as times change, traditions evolve. Flavoured whiskies, like Jack Daniel's Honey are perfect for a fast Hot Toddy alternative, giving a perfect balance of American whisky and honey infused flavour. The added ease to create your Hot Toddy, makes it also perfect to add or reduce ingredients from the original recipe. You can remove the tea and just add hot water, warm up the whisky directly and drink it neat, or even spice it up with a cinnamon stick or other spices for added warmth.
This also makes it a perfect and easy welcome drink for a Christmas gathering – just mix the ingredient in a candle bowl warmer (or alternatively use a fondue pot) and let it simmer while your guests are arriving. Apart from offering a different and warming drink, the drink's wonderful aroma fills the room with a warm Christmassy feel. Someone who doesn't like a warm drink but is keen on that heart-warming feeling, an alternative is cinnamon flavoured whiskey liquors, like Jack Daniel's Fire. Although served cold (preferably chilled in the fridge or on ice), it delivers a distinct and warm cinnamon 'punch' with all the warmth of a robust American whiskey, which simply tastes like Christmas. If you choose to stick to tradition or move onto an alternative, it's just down to your taste. Whichever your choice you make, always remember to enjoy your drink responsibly.
Dinner in the garden on a warm summer night at beautiful Château Bosgouet in Normandy.
Sweet and savoury flavours: Roquefort with honey, fresh figs, and roasted walnuts hot from the oven.
o Jane, Pete, their son Lachie and three daughters Millie, Maddy, and Alex, shipped their possessions from Melbourne to Normandy and flew half way around the world into the unknown. Busy modern lives often mean that food shopping is a chore, meals are prepared in a rush and eaten in a hurry, and families sitting together at mealtimes are an exception rather than the rule. Life at Château Bosgouet imposed a different pace. As they settled in, they gradually brought the grand old castle back to life and acclimatised to a new way of living where food is bought fresh and in season from local markets and specialist shops, and where everything else stops at mealtimes. Living la vie de chateau, the family embraced the traditions of the French table with surprise and delight at each turn, from navigating the market to setting the table to making the most of a potager, a vegetable garden to supply the home with freshly harvested seasonal produce. Webster distilled those early years into what eventually became a best-selling book, At My French Table: Food, Family and Joie de Vivre in a Corner of Normandy. She followed that with another a few years later, French Ties: Love, Life and Recipes, and a third book, French House Chic, released last year.
Château Miromesnil lies between the beaches of Dieppe and the land of the Pays de Caux.
he family eventually returned to Australia, but Webster still visits their home in Normandy, where she hosts groups of Francophiles who visit Chateau Bosguet where they enjoy French culinary and lifestyle experiences, the château's gardens and food harvested from its potager. "The French have long been lauded as culinary experts, and the emphasis they place on time spent around the dinner table is yet another secret worth borrowing," Webster writes in her new book, Château Life. The gorgeous hardback book includes sixty recipes organised around ten themes, including holiday traditions, lunch box contents, joie de vivre, and the French Sunday lunch, a sensational catalog of the Webster family's favourite food moments. Herb gougères served with champagne, soup made from bright green petit pois, chicken liver parfait made with brandy and cream, duck and pork terrine served with rustic bread, are just a few of the featured dishes. Paired with good conversation and company, they are ideal catalysts for creating an occasion which will be remembered for years to come.
The dining room of Château Le Thil in Graves, Bordeaux.
the butter with 1 cup of water and bring to a boil. Immediately remove from the heat and use a wooden spoon to quickly stir in the flour. 2. Add the paprika, cayenne, salt, and black pepper and stir well to combine.
into eight small balls and place them on the baking sheet. In a bowl, whisk the remaining egg. With a pastry brush, lightly paint a layer of egg over the gougères. 6. Bake for 20 to 25 minutes, or until puffed and lightly golden. Serve immediately.
to purée the soup in the pot. If you prefer a smoother consistency, strain it through a fine-mesh sieve. 4. Serve topped with crème fraîche and a Parmesan crisp.
serving with cornichons and mustard.
Marketed and distributed by Farsons Beverage Imports Co Ltd. For trade enquiries please call 2381 4400.
it to buy ginger-bread…" the clown Costard quips in Shakespeare's Love's Labour's Lost. Ginger, cinnamon, treacle and molasses are key ingredients of any gingerbread, which may be crisp or soft, sweet or spicy, light or dark depending on its ingredients and how it is prepared as a biscuit, bread or cake. Germany features prominently in the history of gingerbread. Nuremberg was coined 'Gingerbread Capital of the World in 1600's when master bakers created exquisite works of art made from gingerbread. A close rival lies to the east. In the Czech Republic, gingerbread is a tradition dating back to the 16th Century. Its capital, Prague, is home to the quaint and charming Gingerbread Museum, on Nerudová Street below Prague Castle. Its name, Perníčkův Sen, means Gingerbread Dream and as you walk around what looks like a dolls' house, you begin to see how apt it is. As you enter the shop, owned by two sisters-in-law who are reviving Prague's gingerbread tradition, the aroma of gingerbread and other delicacies fills the air. For aficionados, this is a slice of gingerbread heaven where it feels like it's always Christmas. There is something for everyone here. The unique gingerbread biscuits, individually wrapped or in small boxes are a great way of taking home a bit of the Gingerbread Dream. If you're not visiting Prague any time soon, bake up a batch of artisan biscuits. Done up with pretty wrapping, they make a lovely gift for family and friends.
of soda, and spices together into a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs. Then, stir in the light and dark sugars.
floured surface to a thickness of about 5mm and use cutters to shape the biscuits. Lift each one onto a lined baking tray, leaving gaps in between. It's best if the biscuits are roughly the same size so that they will cook evenly. Use separate trays for biscuits of different sizes so that they can be removed easily from the oven as soon as they are done.
dry ingredients and stir the mixture well until it begins to clump together into a dough.
heated oven for 12-15 minutes. They're done when they're an even golden brown.
floured surface and knead it until it's smooth. Then wrap it in cling film and leave it to chill for at least 15 minutes. You can prepare the dough a day ahead of baking.
(160°, if fan operated) and line two baking trays with baking paper.
completely cool, decorate them using the ready-filled icing pen. Alternatively, use an icing bag with a fine nozzle.
the oven and let the biscuits cool and firm up for about 10 minutes before moving them onto a wire tray to finish cooling down.
Everything is set for a newly-refurbished kitchen department to open at Oxford House, just in time for the Christmas season. The department will showcase a number of new kitchen models as of mid-December, with laundry and bathroom furniture, as well as hallways and TV Units from Nobilia to be made available as of 2019.
he collection of kitchens at Oxford House is synonymous with clean lines, exquisite materials and clearly-structured architecture. Offering a range of designer kitchens that suit eclectic tastes, Oxford House will help you introduce superb décor elements, colours and finishes to your home, based on your lifestyle. A look at our Kitchen Journal will provide initial inspiration and reliable information, just to make sure you are well-informed. Our kitchen specialist will then work with you to ensure that your home gets the best solution, with suggestions and ideas to help you create your dream kitchen. Our extensive selection of smooth, flawless worktops can be customised to best serve your individual space and preferences. And of course, if you love trend-oriented design, then you're certainly at the right place and you'll appreciate our models in concrete look, slate or ceramic grey décors and the most popular contemporary looks.
World leading fitness and wellness products and technologies brand Technogym has introduced its new Skillbike, a revolutionary stationary bike that enables cyclists, triathletes and cycling enthusiasts to live the emotion and challenge of outdoor experiences in an indoor environment.
killbike includes exclusive features specifically designed for athletic and performance training: it is the first indoor bike with real gears. The Real Gear Shift patent allows users to replicate the dynamics of hill riding. By shifting gears, riders can counter the change in resistance and maintain the correct power and cadence for maximum efficiency. Real Gear Shift enables the unique Multidrive Technology which allows riders to switch from power based training routines to hill climbing simulations. This improves strength and endurance as well as maximising efficiency in a new and engaging way. To offer the same feeling of outdoor riding, Skillbike's Riding Design reproduces the biomechanics of outdoor bikes. The frame and handlebar are shaped to seamlessly accommodate different riding positions such as road, time trial and mountain bike. At the heart of Skillbike is the ingenious Road Effect system which simulates the feeling of riding outdoors by reading your pedalling style and performance parameters. Skillbike is a digital and fully interactive product: the integrated 7" colour LCD connected console provides all of the exerciser's relevant performance data with real-time feedback on cadence, watts, speed, distance, gradient, heart rate, selected gear and gear ratio. Thanks to its Pedal Printing technology, Skillbike also offers feedback on the circularity and symmetry of the exerciser's pedalling at different gear ratios to monitor and increase efficiency. Technogym sees that Skillbike is also ideal for small group training sessions on the gym floor or in a studio environment. With Skillbike, trainers can offer two different yet equally engaging class experiences: race and performance. The Skillbike professional app allows trainers to prepare the class in advance and enables seamless class management. Vivendo Group in close collaboration with Technogym Cesena were pleased to launch the Skillbike to the Maltese market in an exclusive event targetting gym owners and managers, personal trainers and renowned athletes.
Technogym's Global Master Trainer, Grant Powles, presented the great features and the latest technology of the Skillbike in a competition between two personal trainers who went head to head in a simulated race. The new concept of Skill Athletic was demonstrated in a short, high intensity workout incorporating the Skillrow, Skillmill, and Skilltools. This concept aims at improving athletic performance and offers a wide range of workouts based on the four Skill Athletic key abilities – power, agility, speed, stamina. Vivendo Group are the official distributors of Technogym in Malta. Technogym's mission is to help people improve their physical and mental health by providing a total well-being solution which can be customised for consumers and professional operators. For product enquiries, contact us at info@technogym.vivendo.com.mt, call +356 2223 1320, or visit our premises at Mdina Road, Qormi.
he design method was the construction system itself. As material construction imposes restrictions, the architects set design rules for the project which allowed a degree of uncertainty and variation in the definition of the possible spaces the family would need, as well as the length of time for which they would live there. The design rules allowed the architectures to develop the project's infrastructure independently of the spatial configuration. The structure of the house is defined by a redundant and light structural-material system based on standard steel flat bars arranged in a three dimensional lattice which is modulated but is irregular. The elements are repeated only as structurally, spatially, or functionally needed, as furniture or as protection from the elements.
he structural logic of the design is the same as the spatial and organisational logic, every variation in organisation had a position and dimensional variation on the lattice, with the final adjustments made during construction. This structural lattice is independent of the use and dimension of the spaces, but reacts and varies according to their layout, configuration, dimension and use. It is a diffuse border in all three dimensions but with a particular porous quality. It is as weak or strong as required. Depending on your position within or outside the lattice, it appears to be absolutely defined and solid, or it seems to disappear.
he patio with the barbeque, counter, bench and rock garden built in concrete are the permanent fixed elements, while the rest of the spaces vary and develop within the porous system. The design is the opposite of the modern free plan container. It is open ended, every variation has to follow a certain rhythm and set of rules but it is never contained. It can vary in dimension and use, it can be closed or opened, and eventually it can be disassembled and reused. Correspondingly, all secondary construction systems are modular and prefabricated.
his project is not just a house. It is not a fixed framework or do-mi-no system, it is not typological, it is not a reinterpretation of a vernacular house, it has no volume or associable form, it is not a house. It is currently used as a house but is a place for work, for weekend entertaining, for regularly holding football matches, for permanently sharing this living space with people outside the family. Although the lattice is the structural system and the main spatial and material system, it is not identifiable as an architectural or structural element that relates us to a house. It is independent but co-dependent with the interior and exterior spaces. This means it is undefined, a diffuse border between architecture and structure, between material and immaterial, between inside and outside, between the natural and artificial, between the family and its guests.
orn and raised in the Danish countryside, Marie Louise Kold lived just opposite her inspiration: her grandmother, whom she says "was an artist at heart". From the moment she could walk, she would run through the legs of the grazing cows in the field between their homes to get to her grandmother's. Marie Louise's grandmother worked with all sorts of materials, ranging from clay to twigs, stones and bark that she and the much younger artist collected on their walks in the woods, which they then painted or glued to other objects. "My grandmother never cared much for colouring within the lines," Marie Louise says. The two of them adored experimentation and doing what others did not do, but it never occurred to her then that she was doing anything unusual. "It just felt natural," Marie Louise says. Even when she was just four, her grandmother would take her to museums, and so art came as naturally to her as breathing.
The more emotion she puts into a work, the more she feels she can make people see and feel for themselves.
Above: Intricately etched brass against a backdrop of etched and patinated bronze.
Above: "Filigree Tales", made of etched and patinated copper. This work was part of the EX LIBRIS exhibition at the Bibliotheca in May 2018. Right: "Unleashed Hopes", a book made of patinated copper, which formed part of the EX LIBRIS exhibition.
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Far left: In the spring of 2018 I collected leaves from Daphne and Peter's garden. The leaves were gently dried and and then carefully soaked in ferric chloride, before being pressed against a sheet of bronze. This later formed part of the "Marginal Notes" of Daphne's portrait. Left: The portrait of Daphne was etched in copper. The deeply etched areas were then carefully filled in with printer's ink from one of the printing presses that used to print Daphne's words. Referencing Orwell, exactly 198.4g of ink were used.
Marie Louise loved the tactile process and its links to the old traditions of craftsmanship. But in copper printing, the metal was merely a tool. A couple of weeks later, in the metal workshop, she stumbled upon one of the first copper plates she had used in her printing, but something was different. "It had changed," she says, smiling broadly. With hints of green and a new depth and glow, the copper had patinated. She tried using it to make a print, but learnt that the colours were inside the metal rather than on its surface. This, for Marie Louise, was a moment that changed her artistic life. Metal found its way into all of her art projects from then on. She grew more and more intrigued by the changes time could make on works of art and so she began to study archaeology. For her, time, light and touch are elements that make any piece dynamic. She liked to imagine the people behind each work of art and their stories. This is why texts and books have a special place in her heart, too. The idea that a story could be passed down through generations fascinated her. Seeing old books with weathered covers lining the shelves of the enchanting Bibliotheca, the National Library in Valletta, inspired her to create 'Ex Libris', an exhibition of metal books and scrolls, which was shown at the National Library last summer. One of these pieces was called 'Caged Words'. "For me, art has to come from the heart or the gut," she says. Everything happening around an artist has to be "digested, taken in, and sweated out". The more emotion she puts into a work, the more she feels she can make people see and feel for themselves.
Some of the books that formed part of the EX LIBRIS exhibition at the Bibliotheca in Valletta in May 2018.
The idea that a story could be passed down through generations fascinated her. Left: I constructed a model of the portrait and its asymmetrical frame in January 2018. The "Marginal Notes" seen here were very much a rough sketch, though several elements, such as the sharp copper pages, the book spines and text elements, were retained.
With this in her heart, Marie Louise's reaction to Daphne Caruana Galizia's assassination was instant. She felt she had to do something. "Malta is my country now," she thought, and so she felt she had to absorb what was happening and put it into her art. When the press room at the European Parliament was named Salle Daphne Caruana Galizia, Marie Louise thought that all it needed then was the person herself. Within fifteen minutes of her proposal, she had an answer: there was to be a portrait and she was to be the artist to create it. As she had done with her portrait of HRH Princess Estelle of Sweden, Marie Louise contextualised Daphne's portrait. One side of the frame, what the artist calls 'the marginal notes', shows the lesser known side of Daphne's personality: leaf prints reflect the collage Daphne had made and which hangs in her kitchen; book spines reflect her interest in books and reading; an Indian elephant design echoes the animal motifs Daphne liked. "She deserved this," says Marie Louise, "no corners cut." And so she incorporated "a touch of beauty [she] knew she appreciated." The elephant detail is especially poignant. Marie Louise was taken by the number of elephant motifs Daphne had inside her house, some above the blue door, others scattered across the shelves: "It felt like elephants had a strong link." With this in mind, she wanted to create a piece of 'portable art' to wear to the inauguration of Daphne's portrait in Strasbourg. She cut a little rectangular piece of metal and engraved the word 'iljunfant' (Maltese for 'elephant') on it, and wore it as a pendant. "I also think about elephants never forgetting, which is also extremely relevant in this case," she adds. Marie Louise Kold's story is inspiring and her metal art is intriguing and unforgettable. Even when times were tough, she kept to "trusting [my] gut feeling and creative drive". That wasn't a bad choice. Just look at where she is today. n Top: "Glimpse of Past Hopes", a patinated copper book that formed part of the EX LIBRIS exhibition. Middle: A square of copper after long and intense patination Bottom: Detail of the "Marginal Notes" on the side of the portrait of Daphne Caruana Galizia. This shows an elephant etched in patinated brass, and is based on a stone sculpture from Daphne's garden.
Fit into the right side of Daphne's portrait, this 15x90 cm "column" of different elements from Daphne's life places the portrait in a very personal context.
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of the dry mix (excluding sugar) into a large bowl.
In a large bowl, placed over a small pot of hot water, melt the cream and chocolate together. Allow the mixture to cool to a spreading consistency.
3. Now, add the butter, the yoghurt and milk. Mix until evenly combined. Add the dry ingredients and gently fold in.
minutes, then transfer onto a wire rack and cool completely.
other and top with blueberries or another topping of your choice.
pancake starts to bubble and set. At this stage, flip over the pancake and cook until both sides are golden. Keep the cooked pancakes warm while you finish cooking the rest of the batter.
and leave them to cool. Once cool, you can coat them with melted chocolate and decorate with your favourite topping. I used Christmas coloured sprinkles and stars.
and vanilla. Pour the liquid into the dry mix and fold it in until evenly combined. 5. I used 2 6" bundt tins for this recipe.
first 15 minutes, then transfer onto a wire rack to cool completely.
together and rub in the butter.
2. Beat the eggs with the orange zest and add to the crumble. Mix and work until just combined into a dough. 3. Wrap the dough in cling film and refrigerate for at least an hour before rolling out. This can be prepared a day ahead. Roll into the desired thickness and cut. I cut them into flowers and filled them with home-made marmalade into which I mixed with some saffron. 4. Place the prepared biscuits onto baking sheets and bake in a hot oven, set on 160°C (180 if not fan operated) for about 8 minutes or until done. Cool on a wire rack.
onto baking sheets and bake in a hot oven, set on 160°C (180°C if not fan operated) for about 8 minutes or until done. Then lift the biscuits onto a wire rack and let them cool completely.
Fluffy Mincemeat Pancakes To make pancakes, I use a very small ladle as a measure, but you can use a small cup or whichever measure you prefer. I cook these in a non-stick skillet, which I brush lightly with melted butter from time to time. To make these pancakes, I used the fig and whiskey mincement I made for the November 2018 issue of Taste&Flair.
sift the bicarbonate of soda, the baking powder and the flour. Mix well together and add the sugar.
pancake mix into a hot skillet and cook until golden and set, flipping over once.
Melt some butter and add a little brandy and maple syrup, and pour the mixture over the pancakes just before serving. You can also add orange segments and a dollop of double cream.
the remaining ingredients and whisk until even. Pour the wet mix into the dry mix and fold in. Leave to stand for 5 minutes.
with water and seal the discs into crescents. Bake in a hot oven set to 180°C until the pastry is light gold all over.
pan and toss the sliced leeks in it till they're fully coated in melted butter. Add a bit of water, cover the pan and let the leeks cook gently till they soften well. This will take around 20 minutes. Remove the pan from the heat and let the leeks cool down.
over the pastry leaving a 5mm rim and reserving some for the topping. Cover the walnut paste with the cooled leeks and then top with the sliced cheese. Drizzle the reserved walnut paste over the top.
pastry turns a light golden colour and the cheese is bubbling. This will take about 20 minutes.
oven, sprinkle a tablespoon of chopped parsley over the top and serve immediately with pear and devilled pecan salad.
pieces and garlic with a small amount of water and stir in the walnut oil and 3 tablespoons of chopped parsley.
Dill Scones These scones are tasty enough to be served as they are. Alternatively, serve them split open and topped with light cream cheese and smoked salmon.
and line a baking tray.
a floured surface, knead it lightly and then roll it out till it's around 2cm thick.
together and set aside a small amount of the liquid. Make a well in the dry ingredients, pour in the remaining liquid and use a knife to stir the ingredients together into a dough.
and transfer to a wire rack to cool completely.
quarters with the star anise and cinnamon sticks for 10-12 minutes. They should be slightly tender. Remove the pan from the heat and let the pears cool in the same water.
golden brown, add the chestnut honey. It will bubble up. Turn up the heat to keep the honey bubbling. As it starts to darken, remove the pan from the heat and turn out the honeyed nuts onto a sheet of baking paper. Spread them out and let them cool.
pecan nuts in a large frying pan with the chilli flakes and salt. Shake the pan frequently to ensure the nuts cook evenly without burning.
ingredients together, drizzle it over the salad, and serve immediately.
Camembert with brandy and honey Studded with garlic slivers and served with crunchy bread and celery sticks, baked brandied camembert is a delicious mix of tastes and textures.
Remove the cheese wrapper. Line the box with foil and replace the cheese.
and let the cheese bake for about 8 minutes.
without the lid, accompanied by celery sticks and bread.
top using a fork or knife tip, whisk the brandy and honey together and pour the liquid over the top of the cheese. Push garlic slices into the cheese, cover with the herb leaves, and replace the box lid.
Red pepper tartlets with feta This is an easy standby, easily made with store cupboard ingredients. Roasting onions takes about 30 minutes. You can fresh roast them while the oven is being used to cook or heat up something else.
1. Preheat the oven to 200°C.
onion into each pastry case, top with crumbled feta cheese and strips of red pepper.
peppers and remove the skins. Slice the pepper flesh into strips.
the top and bake in the oven for about 10 minutes. Serve warm with fresh thyme leaves scattered over the top.
E XC E L L E N C E Opening hours throughout the festive season as from 22nd November Vini e Capricci shopping hours: 9AM-7PM | Vinoteca: till 11PM Open All Sundays & Public Holidays. Closed on the 25th of December 2018 and 1st of January 2019.
Cheddar scones These taste good enough alone but are even better served topped with freshly grated mature cheddar and a green salad. It's worth buying the best and oldest cheddar you can find. The taste is wholly different from run-of-themill cheese. You can make the dough a day ahead and then simply roll it out and bake the scones when you need them.
220°C and line a baking tray with baking paper.
about 2cm thickness and use a round cutter to shape the scones. Transfer the cut pastry rounds onto the lined baking tray, brush the tops with milk and bake until the dough rises and turns golden (around 15 minutes).
your hands to shape it into a ball. Turn it out onto a floured surface and knead it lightly.
split open, spread with butter and topped with grated cheese and a sprinkling of cress leaves.
he property is located just off the main road in Mriehel, within an area which is slowly evolving from industrial into a business district. At the project inception stage in 2015, it was evident that the area lacked a proper catering establishment to serve the ever growing and developing community and its needs. Including a café to complement the main project became a central aspect of the design brief. This was to be the company's second catering establishment, alongside the well known Msida shop. The café occupies the most prominent position within the property, boasting high ceilings, large expanses of windows which allow the natural light to flood in and an extensive floor area. The design of the café was entrusted to Stephanie Cassar as interior architect, who previously collaborated with the family at the helm of this business on other successful projects. The concept draws on the style of grand cafés typical of European cities, yet adapted to its own location. An imposing solid, dark-stained panelled oak counter, with inlaid brass detailing takes centre stage, with an overall length which exceeds 15m. Display furniture, both at the back of the counter and at the far end of the café, provide for an interesting set up where products are interlaced with ornaments and objets d'art.
THE MAGISTRAL PALACE As Renaissance princes, Grand Masters of the Order of St John were conscious of the need to rule from a Palace which was designed to high standards of grandeur and magnificence, to emphasise the might of their military, religious Order. Art historian and consultant museologist Theresa Vella traces its history. Photographs by Enrico Formica.
alletta swiftly started to rise and take its grid-like form soon after the Great Siege of 1565. The first buildings to go up were the Conventual church of St John and the auberges to house the Knights of the Order of St John. The Magistral Palace took a little longer, while Grand Master del Monte made up his mind to build his at the centre of the new city, on the site where he was lodging with his nephew Eustachio. The decision meant taking over the entire block which comprised two houses and the auberge of the langue of Italy – a decision which explains why, to this day, the Palace has two entrances. Grand Master La Cassière built the piano nobile with its Great Council Hall for large gatherings of knights, as well as a private residence and chapel adjacent to it. La Cassiere invited the Roman artist Matteo Perez d'Aleccio to embellish the Great Hall with fresco paintings, depicting the gruesome episodes of the 1565 Siege and ending with the victorious moment when the Turks ceded defeat and left Malta.
wing of the Magistral Palace. The fresco cycle depicting the Life of St John the Baptist is the finest late Renaissance work of art in Malta. At the time, no princely palace would have been complete without an Armoury. Grand Master Wignacourt gathered those suits of armour which had been worn by the heroes of the Great Siege, together with other ceremonial armour and weapons and put them on display in a long hall built for the purpose. The Armoury continued to be the principal showpiece inside the Palace when French and later British governors lived at the Palace, although several of its exhibits were taken away as gifts. That its depleted state still appears impressive today leads us to imagine just how magnificent the Armoury must have once looked.
whole new world to European eyes. To this day, the Tentures are remarkable for being a complete set, with original bright hues, having been cared for and preserved ever since their arrival in Malta in 1710. Grand Master Pinto is credited with having completed the Baroque conversion of the Palace into the building we see today, with its enclosed wooden balconies and a stonebalustraded cornice over the entire block giving structural unity and cohesion to its appearance. Pinto also had a new clock tower built in the upper courtyard, with four automated bronze Moors as jacquemarts striking the hours on three shallow bells, which were heard throughout the city.
Palazzo Falson, on Mdina's main thoroughfare, is home to the extensive and eclectic collections of Captain Olaf Gollcher, its last private owner, who left the house and its contents in trust to the Gollcher Foundation.
Girolamo Gianni, 'The Swalan Entering the Grand Harbour' with J. G. Gollcher as master, on 3rd November 1848 - oil on canvas.
alazzo Falson is thought to be the oldest house in Mdina, after Palazzo Sofia which faces it across the street. The oldest parts of the building date to the 13th century, to the time when the population of Mdina – then the administrative capital of Malta – was largely Muslim. It covered a much larger area than the present delineation, and its main facade and entrance were oriented towards what is now Bastion Square – though it was only one storey high. The entrance was a covered passageway – a 'sikifah', which is a principle element of medieval Islamic architecture. The rear entrance was on what is now Our Saviour Street. Medieval Mdina had a sizeable Jewish population, and the oldest rooms of Palazzo Falson may have been used as a synagogue at some point, though this is undocumented. The house was known, until fairly recently, as The Norman House, after Gollcher added architectural elements that were inspired by the post-Norman architecture of Sicily, particularly that of Palazzo Bellomo in Syracuse and Palazzo Corvaia in Taormina. Gollcher fashioned the courtyard fountain after that of the Benedictine cloister in Monreale, and built the ByzantineRomanesque balcony-tower in the courtyard corner. He also put in every one of the fireplaces in the building, including the medieval-looking fireplace in the room now set up as the diningroom, causing one to wonder how the building was heated in the winters of previous centuries, given the cold and damp of Mdina, and added another doorway, in sham Norman style, on Villegaignon Street, hard by the original doorway which is in a similar style.
The large centrally-placed doorway on Villegaignon Street, with its Sicilian-inspired hooded moulding, was added in the early 15th century, when the building was restricted to its present-day footprint. At the same time, the upper edge of what was then still the only storey was decorated with a double-serrated stringcourse of inverted triangles with pendant balls, a typical decoration of the period in Sicily and mainland Italy. The first floor was added later on in the 15th century, and then rebuilt in the early 16th century. The attractive mullioned windows on the first-floor façade are attributed to the leading master mason of the time, Jacobo Dimeg (1475-1524), and are thought to have been commissioned by Micheli de Falsone, who inherited the house from his cousin Ambrosio de Falsone, who was Capitano della Verga, based in Mdina. The de Falsone were of Aragonese origin, though Falsone is also a fairly common Italian name that is the augmentative of falso, or 'false one'. The name survives in Malta today as Falzon, Maltese pronunciation having converted the 's' sound following the 'l' to the more familiar 'ts' sound. Micheli de Falsone had his house 'remodelled', as we would say today, in anticipation of the arrival of Grandmaster Philippe Villiers de L'Isle Adam, who came to stay briefly as a house guest in 1530, as the Order of St John was settling in after its expulsion from Rhodes. A large salon was built for him across the entire breadth of the house, over the main entranceway as was the custom. At some undocumented point, this salon was divided into three rooms, which are now the sitting-room, the drawing-room, and the dining-room.
Gollcher fashioned the courtyard fountain after that of the Benedictine cloister in Monreale, and built the Byzantine-Romanesque balcony-tower in the corner.
The Falsone family were largely undistinguished, the notable exception being Matteo Falsone, a descendant of Micheli, who was the first person in Malta to espouse the Lutheran beliefs that were spreading like wildfire through Europe in reaction to the depravity and scandal of the Church of Rome. Matteo Falsone was Master of the Rod of Mdina, and an important citizen who had influence over others. His Lutheranism led him into headlong conflict with the Inquisitor, Monsignor Dusina, who wished to have him burned at the stake. In 1574, Matteo Falsone fled from Malta to Sicily, never to return, and Monsignor Dusina burned an effigy in his stead. With him, another Lutheran and possibly a relative, Lorenzo Falson, disappeared. He was referred to by Dusina in his 1575 report as "Laurentius Falsonis absens diu ab insula" (Lorenzo Falson has left the island).
The entrance table and library are by Ralph Lauren Home. The lantern is by Charles Edward.
hen the current owners of this Edwardian property wanted to restructure and redesign their family home, their brief for their interior designer, Maurizio Pellizoni, was to recreate The Hamptons in the Surrey Hills. Over four years the designer spearheaded structural changes in the property to maximize the space and update the magnificent Edwardian property. Working closely with the owners' architect to ensure space was used to maximum effect, he extended the original building to add a new doubleheight formal room, Orangery, three extra bathrooms and a walk-in wardrobe for the master bedroom.
In the family living room, the cupboard was brought back from a trip to India, the hanging tray from a holiday in Morocco. The paintings above the cupboard are by the Moroccan painter Abdelaziz Moujellil. The owners' antique armchair was reupholstered with linen by de la Cuona. The sofa is by Ralph Lauren.
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he clients were keen to incorporate existing pieces of furniture from various family trips abroad into the new design. Their interior designer set about creating an upscale 'American look' that incorporated their many personal antiques and objets d'art. These pieces were distributed among the rooms in the house, and used as the inspiration behind each room's individual colour scheme and feel, creating an eclectic yet personal overall design aesthetic.
The armchair in the window is an antique which the house owners brought with them. The chandelier is from Murano. The sofas are designed by Maurizio Pellizoni. Fabrics and curtains are by de la Cuona. The painting above the fireplace is by Josep Domènech Sànchez. The coffee table, lounge chairs and console rtable are from Ralph Lauren Home. The painting above the console table is by Lesley Thiel. There are wardrobes behind the two mirrors.
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or the relaxed and informal living space, the client requested timeless nautical style that would also translate to a contemporary, English countryside setting. In order to achieve this, Maurizio designed a scheme inspired by the signature Hampton's style, an effortless mix of smart tailoring, cool blue and neutral tones and natural materials. The effortless comfort of the living rooms was extended to two outdoor terraces. All the artworks were reframed for consistency and around 20 per cent of the furniture, including the kitchen, the balustrade in the hallway and all the sofas, was custom-made by the interior designer. Each bedroom was themed around an existing antique piece. The Orangery sofa and carpet are by Pellizoni, the chest, lounge chair and pillows are by Ralph Lauren Home, the vases by Eichholtz and the lamp with a screen is by Vaughan Designs.
he kitchen was completely redesigned with the assistance of a local expert kitchen maker, who sourced the perfect finishing touches like the custom-made Carrara worktop for the kitchen. Particular attention was paid to such final details throughout the property to achieve a high-level of elegance and sophistication in the design, such as the beautifully crafted door handles by Charles Edwards. Ralph Lauren, de Le Cuona and Andrew Martin furniture and fabrics were also used throughout to create an air of luxurious refinement, while complementing the client's existing pieces.
The kitchen was completely custommade. The kitchen stools are by Prada. The chandeliers are by Eichholtz.
aurizio worked to develop bespoke furniture pieces, which use local craft, materials and resources to reinforce the connection between the property and its location in the English countryside. The Hamptons trend is an effective way of mixing the coastal elegance of New England styling with a quintessentially British feel creating the perfect backdrop for a relaxed living and entertaining space for the client.
The design serves to conjure up memories of summer days spent by the beach, while retaining an element of timeless English tradition and charm. To achieve the look, the designer used a smart palette of navy blue and white, softened with wicker furniture, pattered textiles and an abundance of greenery.
he nautical stripes of the cushions and the statement 'Hamptons' rug are mixed with floral details on the two armchairs and the porcelain lamps and vases, available from the designer's boutique. By using the same blue tones throughout, the contrasting patterns effortlessly create an eclectic yet harmonious aesthetic with a nod to the fun and informality of the coast, remaining relevant all year round. Brass metallic detailing finishes the scheme and contributes to the tailored and refined look.
The room illustrates the designer's talent for maximising space, a great example of open-plan living, and how to incorporate multiple functions into one space. The fully refurbished Edwardian property has a new formal sitting room, and a less formal Orangery adjacent to the new beautiful custom-made kitchen, which includes a non-formal dining room. The new formal dining room is next door to the kitchen. During the summer time, it has an easy access to the large patio facing the old swimming pool.
In the main bedroom, the colour palette is navy blue and white with patterned textiles, wicker furniture and a touch of greenery.
The design cue of this children's bedroom is the antique Asian sculpture.
Colourful savoury and hot sauces will add a delicious edge to a meal. Drizzle them over a finished dish or serve them on the side. Food and photography by Claire Borg.
cloves, quartered hard boiled eggs, rinsed capers and oil. Blend until smooth.
fridge for about 3 to 4 weeks.
1. Good Earth's Luxury Mixed Fruit is delicious on its own as a snack or as a healthy addition to muesli and porridge. These sun blessed sultanas, currants, raisins and natural orange and lemon peel are perfect for Christmas baking and an excellent source of fibre too.
3. The Camilleri tal-Ħelu Christmas Hampers are a collection of superlative products carefully chosen for everyone to enjoy. If your Christmas must be filled with the finest of everything, these hampers are exactly what you need. Choose a Camilleri tal-Ħelu hamper and surprise a friend this season, thank a business partner, or simply indulge with your dearest family. To place your orders or view hampers visit www. ccamilleriandsonsltd. com.mt or email hampers@ camillerigroup.com. Camilleri tal-Ħelu, Merchants Street, Valletta. Tel: 2124 1642.
5. Ingenio by Lagostina is the new non-stick line. The distinctive feature of the range is the removable handle, compatible with all pot bodies. Ingenio is suitable for preparations from the hob to the oven to the fridge. Ideal for serving food directly on the table, all pots are perfectly stackable. Guaranteed 10 years for the handle, 5 years for the pot bodies, 2 years for the lids. Visit Oxford House, Mdina Road, Mriehel and discover Ingenio.
7. Hilton Malta are offering something for everyone this festive season, from dining with family on Christmas Eve at Oceana, to enjoying The Fire&Ice Gala Dinner at Portomaso on New Year's Eve. Besides their festive menus, the Hilton are offering a variety of party options to suit every size, theme and need. Enjoy this year's Office Party in one of their exclusive settings, from cocktail parties in the Quarterdeck Bar, to formal meals in the Portomaso Suite, and authentic Thai dinners at the Blue Elephant Restaurant.
8. Easy and FREE collection of all your online purchases. Easipik offers a 24/7 network to collect your shopping from a number of lockers which are conveniently located around Malta. You can easily pick up your shopping on your way home from work, during your lunch break, or simply when running your chores on the weekend. This service is now free of charge. Terms and conditions may apply.
10. When lemon meets ginger… a perfect 'Infuso' from Twinings. This spicy infusion will warm you up from the inside. Its lemony freshness is blended expertly with ginger root for an uplifting taste. Perfect whenever you need a little burst of sunshine. Now you can win an exclusive wooden Twinings box – just share your picture with Infuso tea on Ix-Xirja Facebook page or on Instagram with hashtag #TwiningsMalta during December 2018. One lucky winner will be chosen.
11. Breathtakingly Unique. Breath-taking views in a venue alive with history. The Saluting Battery enjoys one of the most prestigious addresses in Valletta, perched atop the majestic Grand Harbour. Unique in every way, this venue represents one of Corinthia Caterers' most prestigious listings. Be among the first to host your celebration there in the spring, coupled with exquisite cuisine served in exceptional surroundings. Get in touch on corporate@ corinthiacaterers. com to book a private viewing.
14. This Christmas experience timeless elegance at Ta' Marija. Awarded for over a decade as the Best Maltese Food Restaurant, Ta' Marija is ideal to meet up with work colleagues, family or friends to enjoy a festive feast. Combining delicious food and drink with a friendly atmosphere and varied entertainment line-up, Ta' Marija has everything you need for a unique dining experience. All-inclusive extravaganzas at €27.50 per person on Saturdays and Sundays, and Folklore Dinner Shows every Friday and Wednesday. Ta' Marija's festivities line-up promises the perfect place to enjoy a festive meal for good value for money. Ta' Marija, Restaurant, Constitution Road, Mosta. www.tamarija.com, T: 2143 4444.
VANISHING VALLETTA With Valletta's restoration the familiar is rapidly fading into the past. A new exhibition and book of photographs by David Pisani document three decades of Valletta's vanishing sights.
n 1982 artist photographer David Pisani began to document the city of Valletta and the surrounding harbour area. What started as a photo essay of derelict city buildings and the dwindling activity in Strait Street evolved into an epic documentation of Valletta spanning 29 years. The Vanishing Valletta collection consists of 192 images selected from thousands of negatives and was, in part, first exhibited in the Biennale of Photography in Paris (Mois de la Photo) in 1996 under the title La Valette et le Grand Port – Portrait d'une Capitale Maritime. In June 2000, the Bibliothèque Nationale de France acquired a selection of original prints for its permanent collections. All the photographs in the Vanishing Valletta collection are fine art silver gelatin, printed from the original negatives by the photographer. On the 21st December 2018, a monumental exhibition that shows, for the first time ever, the entire collection of 192 original photographs, will open at the upper galleries of St James Cavalier. The Exhibition will remain open until 27th January 2019. The entire collection, including all the original negatives and vintage prints, will then be archived in France. Vanishing Valletta, a large format coffee-table book, documents the Vanishing Valletta collection for posterity. The 228-page hard back publication by Miranda Publishers is printed in duotone on 170grm paper with a laminated jacket in black and silver laminate, and presented in a matching slipcase.
A name you can trust In many cases a certain brand is often associated with a particular type of product or service. If it's a particular food item or gift then it's always a particular brand, and if it's catering it's got to be Corinthia Caterers. Whether it's a birthday party, a corporate event, a conference or your wedding day, knowing that you're in safe hands is always one of the most important elements when it comes to catering.
hen planning a special event, your choice of venue sets the tone for the celebration to come. This is where Corinthia Caterers' stellar portfolio of venues comes into play. From historic to imposing to extremely stunning, each location has been handpicked for its own unique reasons. For example take the absolutely gorgeous Castello Zammitello; nestled within the tranquillity of rural Mgarr, this picturesque Norman-style castle was built in 1675 with the intention to guard the coast from corsair raids. Today, this venue has been transformed to give your perfect wedding that fairy tale feel you've always dreamed of. Step inside an authentic castle and make use of one of the spacious halls to host a civil ceremony or a sumptuous banquet event, or take a walk across its landscaped gardens and dance the night away under the stars. A private viewing is highly recommended to experience this special location.
For private viewings or to obtain the latest copy of Corinthia Caterers wedding menu, get in touch on weddings@corinthiacaterers.com or on tel: 2144 8800.
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Mille Miglia ClassiC Chronograph Chopard is the historical partner and official timekeeper of the fabled Mille Miglia, the world's most beautiful car race. Proudly created and assembled in our Manufacture, this unique 42 mm-diameter chronograph showcases the full range of watchmaking skills cultivated within the Maison Chopard.
Jam packed with inspiring ideas and beautiful seasonal features.