Following the 11th Anniversary of its inception, which was celebrated last weekend, Il-Ħaġar Museum and Community Cultural Centre in Victoria’s Pjazza San Ġorġ continues with its rich programme of events. On Saturday 2nd March 2024 the Museum will be hosting a recital by Noel Beck (clarinet), Fiorella Camilleri (flute) and Anne Marie Podestà (harp). The trio will be performing works by Shostakovich, Saint-Saëns, Debussy, Faure, Bizet, and others. The Concert starts at 19:30 and, as is the Museum’s democratic policy, entrance is free. Seat reservations are recommended by sending an email to email@example.com. This recital forms part of the initiative Easter in Gozo organised by the Ministry for Gozo and Planning and is supported by the Cultural Heritage Directorate within the same Ministry. The audience can enjoy this evening of music while surrounded by the works of the current exhibition Unknown Prescription where paintings and photography by Maltese artists Mario Abela, Charles Balzan, and Justin Falzon “dialogue with artefacts” from Il-Ħaġar’s permanent collection. This exhibition remains open until Sunday 14th April 2024. The Museum is also currently exhibiting Joseph Vella’s works for woodwind until Tuesday 19th March 2024 in commemoration of the 6th Anniversary of his passing.
Gozo In The House Met With Brian Muscat To Watch And Taste His Sweet And Natural Creations.
The sweetest feeling
Brian, of Brian Muscat Cakes, makes custom-made cakes from his professional kitchen in Ghajnsielem. He trained in Italy under some pretty heavy-weight pastry chefs, uses only natural ingredients, ditches preservatives as much as humanly possible and simply loves to create bespoke desserts based on the things that you love.
We needed a birthday cake to celebrate our first birthday and when we met Brian, not only did he make us a delicious cake, he also invited us to come and watch him at work in an exclusive behind-the-scenes experience.
Clearly a master of his trade, it was fascinating to watch Brian at work. It took two hours of prep the day before and another two hours on the day to make our delightful dessert. Aided by his wife, Lorina, they spoke about how they built his custom kitchen at home so he could spend more time as a family. He spoke about his training in Italy and how he admires the Italian way of baking over the French. He spoke about reducing the number of additives and preservatives in desserts and shared some top secrets that we’re afraid – you will only be able to find out when you taste his wonderful creations!
Well – we now have a newfound respect for bakers that’s for sure! Who knew that this amount of time, skill, and love went into the making of a cake?
He spoke passionately about how there are five layers in his cakes for a reason and we were to sink our spoon all the way down to get the full experience. Did you hear that people? No dipping into the tops only – dig deep to taste!
Our favourite though – they both told us that they have to keep his chocolate and goodies padlocked away from the kids – because they would find it and dance in front of the security camera when they found the key!
Our cake contained a mouthwatering concoction of ingredients. Beginning with a Belgian White Chocolate and Pistachio Crunch, a fine Pistachio Bavarese, Coconut Sponge soaked in syrup and Coconut Liquor, a creamy Italian Meringue, a Coconut, Papaya, Passionfruit, Mango and Banana Mousse, and finished with a Mango and Passionfruit glaze.
Watch our yummy birthday cake come to life and look no further for your next special occasion order.