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DAY 1. FRIDAY MARCH 15th MALVERN TO GOZO
We are very thankful to Visit Malta for inviting Hilary and myself on a 3 Night Malta Academy Fam trip from Friday 15th March to Monday the 18th March 2024. The Trip was to be a slight change to the normal type of Fam trip that Malta Tourism usually host, and was to be staying in Farmhouse type Accommodation on Gozo with plenty of activities and sightseeing arranged.
Our friends from PITTSTOP CHAUFFER DRIVE collected us in good time for our drive down to Heathrow.
We flew out from Terminal 4 to Malta Luqa Airport on one of the last Air Malta flights before it was disbanded and reformed as KM Malta airlines.
Arriving late in the day, it was a glorious sight on the final approach into the island overlooking the city of Valletta below us, and in no time we had landed, collected 0ur bags and met up with the other travel agents on the trip and our Maltese host Audrey Bartolo.
We were split into various mini buses and driven across the Island to the main car and passenger ferry port at CIRKEWWA approx 45 minutes drive .
The Ferry journey was much shorter than we expected, but we got to see a stunning Sunset over the Islands of Comino and Gozo. On arrival at the Port of Mgarr we were driven through the busy towns of Xewkija, the capital Victoria and out into the Countryside (and almost Coastal) village of El Ghasri where most of us were to be based for the next 3 nights staying in 4 separate villas known as The Hamlets. Another villa being used by some of the agents was called The Olives and was not too far away on the Coast at St. Lawrenz.
Dream by Hamlet Holiday Home L-GĦASRI – COUNTRY HOUSE
The Hamlet Holiday homes are a series of villas all joined by an inner courtyard, yet each one offering a great deal of privacy. Our home shared with other 14 other agents was Home No. 4 called “Dream by Hamlet.” An amazing large corner villa, with 2 private pools, Jacuzzi, table tennis, free air-conditioning. underfloor heating and beautiful countryside and sea views.
It had 7 en-suite bedrooms sleeping up to 16 People.
Aesthetically constructed in beautiful local limestone, in the style of the surrounding houses, the villa’s blended perfectly with the rustic, serene neighbourhood. This wonderfully spacious property is elegantly furnished in neutral colours, with understated lighting, the good sized rooms are designed to complement the peaceful and laid back ambiance of the surrounding countryside. The fully equipped kitchen, with comfortable and practical furniture, along with air conditioning throughout – makes for an easy to manage self-catering holiday. At the back of the property sits two private pools with a large patio area complete with sun decks, and a stone BBQ. Which looks across miles of uninterrupted undulating valleys, to watch the most spectacular sunsets. There are also two cloakrooms one situated on the ground floor and one on the first floor both with washing machine facilities.
Local amenities: The nearest supermarket is situated about 1km away from property. The closest restaurant is situated 900m away and the nearest bay is Dwejra 4km away from property with the nearest bus stop being about 50 metres away with buses connecting to the capital Victoria, just 3.5 km away. From Victoria, it is a 15-minute ride on bus 301 to reach Mgarr ferry terminal.
Once we had checked into our Villa accommodation and unpacked our first evening meal was to be at the delightful PEPPINA Restaurant, 13 Pjazza San Ġwann Battista, Ix-Xewkija, Gozo
Peppina, a new concept restaurant in a cosy corner of Xewkija square was Local • nostalgic • fresh. It was certainly a lovely meal, washed down with plentiful local Wines, and a great introduction to the local cuisine of GOZO.
DAY 2. SATURDAY 16th MARCH GOZO ADVENTURES, LUNCH AT one80 YACHT CLUB MARINA,COOKING WITH PHILIP
A Great way to enjoy Dwejra is to organise some activities with GOZO ADVENTURES in conjunction with Gozo Segway Tours. Do ask us for more details to add these fun activities into your next Gozo holiday or perhaps a great way to treat colleagues to team-building activities. Gozo Adventures is Malta and Gozo’s leading outdoor activity specialist. They’re passionate about the Maltese Islands and the opportunities that they naturally provide for outdoor sports and activities. They turned their hobbies into a licenced company way back in 2003, and really can claim that the Gozo Adventures team have kayaked, climbed, biked, hiked, dived, and explored every part of Gozo and Comino! Our Group had great fun but also learnt a lot about the local area around Dwejra and there’s no better way of seeing it than on a Segway (Hilary’s favourite form of transport now!) or E-Bike.
Dwejra, with its dramatic coastal formations is a magical attraction. Here you can swim in the spectacular deep sea of the bay, in the calm shallows of the inland sea or in the foamy waters around the Blue Hole – one of Gozo’s top dive-sites.
Dwejra is also home of the Fungus Rock or, as it is locally known, “Il-Ġebla tal-Ġeneral”, General’s Rock. It is so called in remembrance of the Italian General who centuries ago fell to his death while supervising quarrying in the area. History tells us that a special plant believed to have medicinal and healing properties used to grow on Fungus Rock and because of this the Rock used to be heavily guarded during the era of the Knights of Malta. Anyone caught stealing the crop was sentenced to death or to a life rowing the knights’ galleys. The crop was picked and brought to the mainland using a primitive system of baskets and pulleys.
Whilst at Dwejra, you may also visit a tower built in 1652 during the reign of Grand Master Lascaris to guard the previously undefended Dwejra coast. The tower is usually open for visitors daily (between 9am – 3pm on weekdays and 10.30am – 3.15pm on Sundays and Public Holidays) but since it is tended by volunteers, opening times may vary. If you see the flag flying over the tower, it means that it is open for visitors.
CLICK ON ANY PHOTO BELOW TO VIEW IN FULL IN OUR GALLERY (
Lunch time at one80 Kitchen at Mgarr Yacht Marina, Gozo
Our morning activities were certainly one of the highlights of our Long Week-end trip to Gozo,Comino and Malta and were Great Fun. Our Coach then took us through the Capital to MGARR harbour, where the Car and passenger Ferries from Gozo go to Malta. It’s a busy place as the ferries are non-stop almost 24 hours a day.
Opposite the ferry port is a great Restaurant , one80 Kitchen at Mgarr Yacht Marina and we were treated to a spectacular lunchtime meal with plenty of wine or local CISK Beer ( or both) to wash it down with. The one80 concept was born out of a passion for food, a feeling that is mutual between founding duo Rouvin Zammit Apap and Jesmond Vella. Combining their professional backgrounds in the 5-star hotel industry and their shared love of excellent food and hospitality, Rouvin and Jesmond developed an innovative concept for a restaurant of their own, resulting in the inaugural one80 Kitchen & Lounge in Mellieħa, Malta. Three years later, the one80 brand expanded to Malta’s sister island of Gozo with the opening of the one80 Kitchen at Mġarr Yacht Marina. To further diversify their offering, one80 introduced a seasonal floating bar in the heart of the Mġarr Yacht Marina and, most recently, added the entertainment destination Ix-Xatt by one80 to their Gozitan venues. one80’s newest venture finds itself in the vibrant capital city of Valletta! Located at one80 St. Christopher Street, one80 ‘Tal-Belt’ offers a unique and unforgettable experience that revolves around genuine, premium produce and personalized service. Although each destination offers a unique concept, the overall one80 experience promises excellent quality throughout! It certainly didn’t disappoint!
Cooking demonstration by Chef Philip Spiteri
Lunch over, we were to be treated to another Gastronomic delight and driven the short distance to Ta’ Philip restaurant, 29 Anthony street, Ghajnsielem ,Gozo where we met the Owner Patron Philip Spiteri assisted by his top long standing Sous Chef who was going to give us a Private cooking demonstration. This was also going to be a competition as each Villa that our party of travel agents were staying in would have to reciprocate the dish he was showing us and would then be visited by Philip later to be judged! Having trained as a Chef myself after leaving School, I was really looking forward to our afternoon with one of Gozo’s top chefs and of course volunteered to cook for our Villa. The other agents went to the Villas Jacuzzi Pool whilst Suzanne acted as my sous chefs and kitchen porter! I hadn’t let the other agents know of my past, just in case it came back to bite me.
RECIPE. QARABAGHLI MIMLI
There are various recipes that could be used for this dish, however I found the recipe used by Philip Spiteri to be Delicious.
4 Round Tondo De Piacancenza ( or similar) Zucchini ( Round Courgettes)
Banana Shallotts
Tomato Passata
Finely Minced Smoked Bacon
Finely Minced Pork meat
Finely Minced Beef
Good Quality Parmesan cheese
2 Egg yolks
Foil to cover
Seasoning to taste ( Philip used freshley ground local Gozo sea salt and pepper )
( You could add finely chopped cloves of Garlic, Fresh Parsley, Red or White Wine however Philip used none of these)
First of all cut a lid from the round Courgettes ( The Courgettes were similar in size to large Grapefruits)
Hollow out leaving a slight rim of Courgettes all around the sides. Then chop the discarded courgette into bite size pieces.
You will need two pans, one to fry off the meats and the other for the Passatta
First fry the minced bacon, it should be ok to fry without oil, lightly colour and then add the finely minced Pork, mix well to colour, then add the finely minced Beef and fry. Add seasoning to Taste preferably a good sea salt and Pepper.
Once cooked add the Chopped Tondo De Piacancenza to the meat mix. Do not overcook.
When the Tondo de Piacacenza has a slight bite to it take the mixture off the heat for a minute or two then add the egg yolks and Parmesan Cheese and mix. You Don’t want to cook the Eggs, so don’t overheat. Taste again and season if necessary.
In the other pan heat and add the Banana Shallots add some vegetable oil, lightly sweat down the onions till translucent. Then Add the Tomato Passata to the Shallots. Bring to boil then Simmer.
Place the Passata mix in a deep ovenproof dish and Place the Round hollowed out Tondo de Piacacenza on top, fill with the meat mixture to the top and sprinkle with a Parmesan topping and place the top back on the Tondo.
Place in a pre-heated oven to 200 degrees centigrade with a foil covering and cook for at least 20 minutes or longer if necessary. The outside of the Tondo should be just Al Dente and not overcooked.
Chef Philip was unfortunately delayed visiting all of our farmhouse Kitchens, and so we were uncertain if our dishes were going to be overcooked. Luckily they were cooked to perfection, but we would have to wait until later in the evening for the results.
We returned to the restaurant at 20.30 in the evening and were treated to a gourmet meal with Philip announcing afterwards that our Villa had won the competition along with one of the other Villas, and Philip in particular mentioned our presentation skills. A Special mention should go to Natasha for Showing Philip around the Villa and having found one of Philips TV shows that she managed to have on in the background and Wooing him with her irish Charm. It certainly did the trick!
DAY 3. SUNDAY 17th MARCH A Boat trip around Comino, A Picnic and Ggantija Archaelogical Park
On Sunday morning, we were collected from our Villa and driven back to Mgarr Harbour, where we boarded our private excursion boat to be shown some of the nicest swimming spots. This turned out to be a full circumnavigation around The Island of Comino, with some time for Swimming in one of the famous Blue Lagoons.
Click on each Photo in our Gallery below.
Our Boat trip around Comino was longer than we really needed and it meant that our programme had to be re-organised, which was a shame as it meant that our planned visit to Rabat (Victoria and the Citadel ) had to be cut Short.
As we were already late, we were rushed away in our Mini coach to have Lunch provided by GOZO PICNICS
Gozo picnics is a Family owned business run by ANA KISLING, a Ukranian who came to Gozo to holiday and fell in love with the Island. We were taken to a beautiful 5 Bedroom Villa , called The Hive,near San Lawrenz.
CLICK BELOW TO VIEW THE GOZO PICNIC PHOTO GALLERY
After a Delicious Lunch, our next stop was at Ggantija Archaeological Park. Older than Stonehenge, The Ġgantija Archaeological Park complex is a unique prehistoric monument situated at the centre of an extraordinary archaeological landscape, the Xagħra plateau. It consists of two structures built between c.3600 and c.3200 BC. Notwithstanding its age, the monument survives in a considerably good state of preservation. The Neolithic builders made use of both locally sourced Globigerina and Coralline Limestone. The hard-wearing Coralline Limestone is used extensively at Ġgantija, while the softer Globigerina Limestone is reserved for inner furnishings, such as doorways, altars and decorative slabs.
TA KOLA WINDMILL
Imagine… A bright new morning with a favourable wind for a mill to be operated; the miller letting the locals know by blowing through a triton-shell; the villagers bringing their cereals to be ground into flour. Ta’ Kola Windmill is a unique relic of breadmaking in Gozo, transporting you right back to such a morning. This is one of the few surviving windmills on the Maltese Islands dating from the Knights’ period. The 200-year-old building is a living testimony to our forefathers’ way of life, marked with hardships and daily struggles. The windmill, much like the local parish church, was one of the main focal points of village life, providing the villagers with flour for the production of bread, the most stable and indispensable food item at the time.
Ta’ Kola Windmill’s construction follows a plan echoed in most Maltese windmills of the period, consisting of a number of rooms on two floors surrounding the centrally-placed cylindrical stone tower. The latter houses the wooden milling mechanism that still incorporates the original circular grinding stones between which grain was crushed into flour.
The exhibits at Ta’ Kola, particularly those in the workshop, belonged to the last miller residing in this windmill and were used to operate and maintain the building and milling mechanism. The first floor is equipped with vernacular furniture meant to recreate a domestic dwelling, common in most local rural areas of centuries past. These rooms, though relatively small in size, were meant to accommodate the miller’s family, a common arrangement during the Knights’ and the British period.
The various items on display in these rooms all represent a trade, a tradition or a piece of local folklore. Tickets can be used to enter both the Ġgantija Archaeological Park and Ta’ Kola Windmill
I’m sure that the Gozitans are very proud of their national treasure that are one of Malta’s prehistoric temples and is considered one of the oldest free standing monuments in the World preceding Stonehenge and the Egyptian Pyramids, however our visit could maybe have been shortened so that we got to experience The Islands Capital and Citadel, Rabat ( Victoria).
Our Day finished with a visit the the famous XWEJNI ( pronounced Shweyney) Salt Pans
XWEJNI SALT PANS
Situated just outside Xwejni Bay. Xwejni Salt Pans are one of the Island’s highlights and give visitors an insight into the traditional world of naturally collected salt. Salt from Xwejni is harvested once a week, roughly between the summer months of mid-May up till the beginning of September, if the weather permits. The weather plays a crucial part in every single harvest, hot, sunny days are the perfect weather for the salt harvesting process. Meanwhile, stormy and rainy days disrupt the salt process and no salt is collected. After every harvest, each salt pan is manually and individually filled with water through the use of a motor pump from the big pools to the small pans, then they are left to dry for about 7 days and the salt crystals start to form. Due to the water being already highly concentrated in the big pools, the salt process happens much quicker resulting in a fresh collection every week.
With the use of brooms and brushes with thick bristles, the salt from each pan is swept and gathered into small heaps and placed in buckets. These buckets are then transferred to a flat drying surface and a big heap of salt is formed, covered in cloths and left to dry for about 24 hours. Once it is dry, the next day the salt is packed into 30-kilogram bags and stored. The salt is now ready to be packaged and no further processes are done. It is ready to be consumed and added to your delicious meals, which are not complete without Leli’s salt from Xwejni. The Cini family are known locally as The Cini Salt Family and the business has been passed down through the generations.
DAY 4 MONDAY MARCH 18TH Time to leave Gozo and catch the Fast Ferry from Mgarr harbour to Valletta
An early start and farewell to our villa, bags packed we headed back to Mgarr Harbour to meet our fast passenger only ferry for the 45 minute journey to Valletta on Malta. The ferry was very clean considering it is non stop backwards and forwards between the Islands and in no time at all we had views of the Tri-Cities to our left and the capital city of Valletta to our right.
After disembarking we turned left past the Ta Liesse Church and under a bridge. Not far from here is a turning to the right that leads you to The Upper Barrakka Lift.
The New Barrakka Lift is 58 m high and was constructed in 2012, on the site of a previous lift which had operated from 1905 to 1973 and which was demolished in 1983. It is located inside the ditch of the fortifications of Valletta, and links Lascaris Wharf to St. Peter and Paul Bastion and the Upper Barrakka Gardens. It therefore allows access from the Grand Harbour to the city. It’s best to avoid the lift when a cruise ship is disembarking passengers. The lift can carry 21 people at a time and takes 25 seconds.
The Saluting Battery is one of Malta’s most vibrant visitor attractions where history is brought to life daily! Located high along Valletta’s eastern historic ramparts it enjoys unrivaled spectacular views of the Grand Harbour and its surrounding fortified towns.
It is also perhaps the oldest saluting battery still in operation anywhere in the world. For almost 500 years, its guns protected the harbour against naval assault. Its prominent position also ensured it becoming the island’s principal saluting platform. From here, gun salutes were fired on occasions of state, to mark anniversaries and religious feasts and also to greet visiting dignitaries and vessels. From the 1820’s a gun was also fired at mid-day to signal out the exact hour of the day by which Ship Masters would calibrate their chronographs on board. These time pieces were used up to the early part of the 20th century to find the longitude at sea.
These signals, along with the one at mid-day served largely to regulate the pace of life in the city and its surroundings. Following a lull of almost half-a century, this battery is back in use following an extensive restoration process by Fondazzjoni Wirt Artna – the Malta Heritage Trust in conjunction with the Malta Tourism Authority. Once again, its guns resonate daily in the same way of old to herald the passage of mid-day and to add to the festive mood that marks important anniversaries in the history of the island.
A Short walk from the Saluting battery and the Gardens with the Collonades brings you into a square with the Malta Stock Exchange building
Designed and built by the Royal Engineers, the new building was sited to the left of Auberge de Castille, then the Headquarters of the Commander General of the military and navy in Malta, an area which also housed a large garrison. The building was constructed on a classic, simple, single floor, rectangular plan able to seat a congregation of 800 with a typical pitched slate cover roof supported by a magnificent oak and red deal structure. Plans show that the slate was intended to be clad with copper but for some reason the cladding was not added. It was only added in 2000 during the refurbishment undertaken by the Exchange. A few years after the building was completed the timber truss was hidden by an oak soffit adorned with bronze Maltese Crosses – this was removed during the refurbishment of the building by the Exchange to again expose the impressive timber truss which forms an integral part of the new design. In 1923, the original cross and bell tower that adorned the façade were demolished after being severely damaged in an earthquake earlier the same year.
Situated on the hill on the Bastion of Saint James, Castille Square is one the largest piazzas in the Capital of Valletta. Located very close to the City Gate of Valletta and the Upper Barrakka Gardens, the square is decorated with a small fountain and numerous monuments and sculptures
One of the most beautiful buildings on Castille Square is Auberge de Castille, which was built in 1570 as the home of the Knights of Saint John, with the current building dating back to 1740.
The new building was constructed in a Baroque style and is now the office of the Prime Minister of Malta. Other notable buildings on this piazza are the headquarters of the Central Bank of Malta, Currency museum, the Malta stock exchange, and Saint James Cavalier.
There is also a selection of monuments and sculptures to see on Castille Square, along with various statues dedicated to Maltese personalities. Among others, these include Prime Ministers of Malta, alongside Maltese philosophers, writers, and journalists.
CAFFE CORDINA ON REPUBLIC STREET
Since 1837 Caffe Cordina has set a high standard of quality for Maltese tradition and contemporary cuisine. Taking pride in the use of local produce and the finest ingredients.
In 1944 the building , which was originally part of the Casino Maltese Social club, was acquired by The Cordina family and has long been an iconic destination in Valletta.
At the heart of the ethos of Caffe Cordina are the five cornerstones adhered to, The service, The Products, Friendly staff, their place in local society and the Caffes heritage.
A Drink or meal here, will give you time to consider the history that the building has been part of. All of this can still be admired in the gilded walls, arched ceiling and beautiful Giuseppe Cali artworks specifically commissioned by the Cordina family. lternatively sitting outside, allows you to admire the prominent facade of the building and enjoy the Capital’s vibrant life.
Caffe Cordina serves delicios breakfasts, brunch, hot snacks, sandwiches, nibbles to share, Home made Pinsa ( Maltese Pizzas) items from the Bread counter, home made burgers, salads, pasta, and main course dishes and of course no caffe can be without it’s afternoon tea menu and a wide range of Sweets and pastries.
Specially branded Caffe Cordina items are also available to purchase from their premises and also inside the Airport duty free shops.
It was a great place for our last lunch!
St John’s Co-Cathedral & Museum
It is highly recommended to purchase Fastrack Tickets to visit The St. John’s Co-Cathedral and Museum. The Cathedral is one of the finest examples of Baroque architecture in all of Europe. As you step through the doors of St John’s Co-cathedral be prepared to be captivated by it’s beauty and stunning architecture! Situated in the heart of Valletta, this majestic cathedral is not only an architectural masterpiece but a cornucopia of artistic delights as well! Built in the 1570s as the church for the Knights of St John, this magnificent cathedral is not only Malta’s most visited church, but also its most lavish.
From its impressive barrel-vaulted ceiling and frescos, the work of artist Mattia Preti, to its ornate gilded arches, the building is a hive of Baroque activity. And with its marble floor dotted with tombs, there is certainly plenty to see. Passing through the oratory, one comes to the cathedral’s piece de resistance, Caravaggio’s Beheading of St John. One then proceeds to the museum brimming with exquisite silverware, tapestries and other treasures. Church-goer or not, a visit to Valletta’s Baroque masterpiece is an absolute must!
The Co-Cathedral is home to priceless works of art, including the Beheading of St. John, an internationally recognised masterpiece by Caravaggio.
The cathedral has three clocks on one of its towers. A second and third clock indicates the current day and week.
All good things must come to an end
Our last morning flew by and it was soon time after our visit to the Cathedral to find our coach back to the Airport. We hadn’t really had time to scrape the surface of Valletta or Malta, but we certainly fell in love with what we had seen, and hope to go back for a longer visit to discover other parts we had missed out on.
Gozo and Malta together make a great two centre destination and in March the weather was glorious, but worth taking a lightweight jumper or jacket for the evenings.
