Issue link: https://maltatoday.uberflip.com/i/326223
Events 37 maltatoday, Sunday, 8 June 2014 Living Dance is back for the 7th year running and having even more to of- fer all dancers, both those planning to attend the course for the first time and also those who have already at- tended one or more Living Dance Summer Schools. Living Dance 2014 will once again be held in Gozo in the idyllic set- ting of Ta' Sbejha in Gharb, between 9 and 14 of September. The course is being offered to both Residential and non-Residential students from the age of 10 and up. There will also be a Junior Course, 12– 14 September, for those keen dancers aged seven to nine who want to know more what life as a dancer is all about. Living Dance was set up in 2008 and organises dance courses for stu- dents from all dance schools. Living Dance aims to bring together danc- ers from different schools and back- grounds to collaborate and work together and share their experiences for a week, united by their common passion – dance. Students are taught by an expert team of local and for- eign teachers who help them find their passion for dance and be crea- tive and healthy in a safe and nurtur- ing environment. Living Dance Residential Dance Course aims to help dancers strengthen and improve their tech- nique, as well as giving them a taste of life as a full time dance student. It promises to offer a jam-packed week in which dancers take part in daily classes in the various disciplines, leading to a performance for parents at the end of the course. A scholarship for a dance course in the UK will be awarded to the most promising dancer. Martina Casolani was given the Sharon Sapienza award during Living Dance 2013 and will be attending a Summer Course at the Royal Academy of Dance. During Living Dance 2013 a de- cision was taken to increase the number of local scholarships to 3, striving to give opportunities to more dancers. Jillian Mallia, Julia Agius and Emma Goodwin were awarded Scholarships to Living Dance 2014. Living Dance 2014 will have inten- sive courses in Ballet, Repertoire, Commercial Jazz, Hip Hop, Con- temporary and Musical Theatre as well as other workshops. Living dance returns to Gozo Emirates to fly six times a day to Karachi Emirates, a global connector of peo- ple and places, is making it even more convenient for passengers to connect with Karachi as it launches its sixth daily service to the city from 1 Au- gust. Emirates has served Karachi since it was founded in 1985, and in the past decade alone has transported over six million passengers on the route. Karachi is the capital of the province of Sindh, and the largest city in Paki- stan. Located on the coast of the Arabian Sea, north-west of the Indus River Delta, this metropolis is Pakistan's cultural, economic, educational and political hub, as well as the country's largest port. The additional service will be oper- ated by an Emirates Airbus A330-200 in a two class configuration, offering passengers a choice of its renowned Business Class and Economy Class product, as well as the being able to transport an additional 17 tonnes of cargo. Emirates flight EK610 will depart Dubai International at 22:35 hours and arrive in Karachi at 01:40 the next morning. The return flight, EK611 will depart Karachi's Quaid-e-Azam International Airport (also known as Jinnah International Airport) at 03:10, landing in Dubai at 04:30 each day. The new service means that as of 1 August, Emirates will offer passen- gers 14,185 seats each week on the route from Dubai. The additional fre- quency is timed to connect especially well at Emirates' home and hub at Du- bai International airport with serv- ices from London, Paris, Frankfurt, Toronto and Emirates' US network including New York and Boston. Karachi is amongst the few cities Emirates serves with six daily servic- es, with Bangkok and Doha being the other two. As Pakistan's largest city the added flight will help facilitate even better connectivity for passen- gers and cargo. Jinnah International Airport is the largest and busiest air- port in Pakistan. It handles 10 million passengers a year. "Emirates has had a long standing relationship with the city of Karachi, being the first destination we flew to on our launch day, 25th October 1985," said Ahmed Khoory, Senior Vice President, Commerical Opera- tions, West Asia and Indian Ocean, Emirates. "Over the years we have steadily in- creased the frequency we have served the city, leading to today's announce- ment that we are adding a sixth daily service. "This increase is in response to the demand from passengers and our cargo customers we have seen on the route and Emirates is pleased to be able to meet this need." On-board customers will be able to enjoy specially created regional menus and be entertained by a wide range of movies, TV programmes, games and music through Ice, Emir- ates' multi-award winning in-flight entertainment system, whist being served by Emirates' multi-lingual cabin crew. Tickets for this new service are available to purchase now though customers' preferred travel agency, Emirates' ticket offices or online at www.emirates.com Emirates operates daily scheduled flights from Malta to Dubai using a Boeing 777 aircraft. From 1st August, Emirates will be operating twice-dai- ly flights between Dubai and Malta – one service will fly daily via Larnaka and the second service will return to Dubai via Tripoli. Chaîne des Rôtisseurs Malta - Bavarian appreciation of haute cuisine THIS time it was at the Grand Ho- tel Excelsior; the Bailliage National de Malte, the local branch of the Association Mondiale de la Gas- tronomique, La Chaîne des Rôtis- seurs, welcomed confreres and conseurs from Bavaria, Hamburg, Stuttgart and Hessen as well as their guests from various parts of Germany, Vienna, Switzerland and Italy to another night of haute cui- sine, which teased the curiosity of most patrons to identify ingredients and techniques which gave such an awesome outcome. Chancelier Chevalier Charles Gatt gave a special welcome to Chevalier Klaus-Wilhelm Gerard and his partner Federica who were responsible for bringing the group over to Malta to enjoy such a night of highly creative food and the best of Maltese wines. Chev. Gatt explained that 32 years ago, the Bailliage in Malta was sponsored by the Bavarian Bailliage, hence the display of the Bavarian badge on the Maltese ribbon, with the white representing the clouds and the blue the sea. Malta, of course, has an affinity with Bavaria from the past as many Knights of Malta were from Bavar- ia. The last Grand Master of the Or- der of Malta was Prince Ferdinand von Hompesch who had to leave Malta when Napoleon took over the sovereignty of the Maltese island in 1798. The Auberge de Bavière still exists in Valletta and now houses a government department. The Irish Ambassador HE Jim Hennessy and his wife Monica were also welcomed, as was a new professional member Maître Hôte- lier David Woodward. David is the General Manager of the Corinthia Palace Hotel and he was previously a Chaîne member in Strasbourg. Another new member has been added to the Bailliage, Dame Dr Marlyse Cremers. Now to the culinary side which was deliberately biased to introduce the German guests to local fare. Guests warmed up and got intro- duced to each other over a Cassar de Malte brut and canapés, prepared under the innovative direction of Executive Chef Roderick Vella. To start with, there was a Chef 's choice of amuse bouche, followed by an extraordinary and hard-to- put-a-finger-on revisted seafood flavours with sensations of octopus, red mullet, sea urchins and squid, textured in tomatoes and a cala- mansi emulsion. This was paired with a Neptunus 2010 DOC Supe- rior Vermentino from San Niklaw Estate in Malta. A lemon sorbet refreshed the pal- ate for a full tasting of local pork in different variations – stuffed fillet, ale braised cheek, butt and shank terrine with a pomme Dauphine. Accompanying this innovative combination was a Contrada Ta' Fangu 2009 DOC, barrel-matured Syrah, again from San Niklaw Es- tate. The culinary feast was rounded up with caramelised white choco- late and cassis mousse, apple and rhubarb crumble and kumquat ice- cream with a Maltese Guze' Pas- sito, Syrah Vendage Tardive from Marsovin. By the time the meal was over, everyone was blasted with tastes and textures which you do not usu- ally come by. So Chef Vella and his brigade who prepared and served the food and wine throughout were toasted and applauded to the full when they showed up at the end with an appraisal by the Bailli Délégué. Twice weekly air link between Malta and Palermo launched Thanks to collaboration with Medavia Malta, a new air link between Malta and Palermo will be available through Malta Fly Ltd. After several years of collaboration with Medavia Malta – including the organization of charter flights to Ital- ian destinations and tour operators – Malta Fly will be offering two weekly flights between Malta and Palermo, starting from 20 June 2014. The flights hope to accommodate Sicilian and Maltese tourists as well as those who fly to these destinations frequently for business. Passengers will benefit from 20kg of checked baggage and 5kg of cabin baggage on flights leaving Palermo on Friday and Monday at 11:45am and leaving Malta on the same days at 10:00am. For more information, visit www. maltafly.it or call on 2180 0367 or 7980 0367 Dolce – the scent of the D&G woman THE latest scent by Dolce & Gabba- na was unveiled during an exclusive party held in the charming gardens of Villa Bologna in Attard. VJ Salomone Marketing Ltd Ex- ecutive director Joanna Salomone welcomed guests as they walked through the magnificent grounds and mingled against the backdrop of this stately 18th century home, enjoying the aperitivo hour and canapés and taking in the beautiful surroundings. This gorgeous and delicately scented new fragrance is the result of a vision of Domenico Dolce & Stefano Gabbana's whose love and perception of beauty is founded in a deep respect for natural beauty & innocence. With Dolce, they pay tribute to these very qualities using the White Amaryllis, a rare and delicate flower from South Africa, used for the very first time in Dolce. The scent was captured using Headspace technol- ogy to obtain a sample of the scent in bloom and to avoid any damage to the flower. Dolce is the fragrance that em- bodies one's personal touch and signature scent. For local trade en- quiries, call free phone VJ Salomone (Marketing) 8007 2387.