Flavour Meets Design: Local Innovators Showcase The Art Behind Malta’s Culinary Creations
designMT’s second thematic debate, Flavour by Design: Designing the Culinary Experience, brought food, drink, and design together at the Valletta Design Cluster yesterday, proving that the way we eat and drink is as much about storytelling and creativity as it is about taste.
Moderated by Andrew Debattista from the Institute of Tourism Studies, the event gave a platform to local producers, chefs, and designers who shared the creative journeys behind their products, the challenges they’ve faced, and their vision for the future of Malta’s food and beverage scene. The discussion was followed by a tasting session, where guests were able to sample the products being discussed and connect directly with their creators.
Pastry That Tells A Story
French pastry chef Geoffrey Barault spoke about his fascination with Malta’s cultural icons and local ingredients. His creations, from pastries that perfectly resemble prickly pears to his “ġbejna” dessert made with real cheeselets, are designed with the precision of an architect, balancing layers of flavour and texture to hold their shape while surprising customers with their authenticity.
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Championing Local Charcuterie
Max Scerri, who has worked as a chef both in Malta and abroad, is now turning his focus to charcuterie. Using pork, beef, lamb, sea salt, and fennel sourced locally, he described his drive to promote Maltese produce while addressing the lack of pride that sometimes surrounds our culinary traditions. Living in Gozo, he said, deepened his connection to the land and inspired his approach.
Pandemic Project To Award-Winning Brand
Malcolm Ricci, founder of Filfli, shared how a lockdown hobby grew into a successful brand offering jams, chutneys, tapenades, and relishes. His products are tied to Malta through both their ingredients, from sun-dried tomatoes to rosemary and olive oil and their playful branding, which uses Maltese language and design to celebrate local culture.
A Fresh Take On Beer
Sebastien Bianchi, founder of TOBCo Beer, admitted he never liked beer until his travels in South America changed his mind. Returning to Malta, he opened his own microbrewery and created a range of light, refreshing beers designed to be easy to drink. With playful branding inspired by Maltese artist Frank Portelli, Bianchi highlighted how design plays a crucial role in attracting younger, more mindful consumers.
Coffee With Tradition
For Sebastian Attard, producer of Ta’ Bastjan Coffee Liqueur, coffee wasn’t always a passion. But inspired by memories of his grandmother’s traditional brews, he began experimenting with blends and launched a liqueur rooted in nostalgia and local sourcing. What started as a family gift has now become a beloved Maltese product.
Design At The Table
Artist and designer Stephanie Borg contributed her perspective on how design elevates the dining experience. Inspired by discarded Maltese tiles, she developed a range of products that rekindle cultural memory, turning everyday dining into an emotional and nostalgic experience.
Looking Ahead
Justin John Camilleri of the Malta Food Agency closed the discussion by announcing plans for Malta’s first Food Innovation Hub. The initiative aims to support entrepreneurs with funding, packaging, and expertise in production and branding, helping local producers take their products to the next level.
The debate underscored that Malta’s culinary landscape is not only about flavour but about cultural pride, innovation, and design. From pastries that look like gbejniet to beers inspired by local art, each product tells a story and together, they showcase the future of food design on the islands.
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