Wood-fired pizza, classic Italian pasta—from Boracay to Boni High Street
By: Stef Cabal
When business partners Juan Elizalde and Paolo Occhionero opened Aria Cucina Italiana in April 2003 in Boracay, they found the experience quite insane.
When business partners Juan Elizalde and Paolo Occhionero opened Aria Cucina Italiana in April 2003 in Boracay, they found the experience quite insane.
With Valentine’s Day fast approaching, many of us are wondering what to give or serve that someone special. Since chocolate seems to be the traditional gift of choice, how about making some chocolate fudge?
If you listen to this man, you can give jewelry to your sweetheart this Valentine’s without actually springing for one.
When you stew pork belly in dark soy, brown sugar, garlic, peppercorn, vinegar and bay leaf, then season it with bagoong alamang (fermented shrimp paste) and coconut cream, what do you get?
Niccolo José of Studio 10.10 is an artist adept in all sorts of media; he draws, sculpts, molds, designs and makes furniture with the use of just about everything he could lay his hands on. He combines his innate skill as a craftsman with his Environmental Science degree from the Lewis and Clark College in Portland, Oregon.
Hong Kong weather to me is perfect this time of the year. Sweater weather, I call it. Food will always be amazing at anytime of the year in this culinary paradise, but I like this season best.
AHA Chef Bambi shows how to prepare and cook Thai Spring Rolls.
“I love the Philippines, that’s why I came back,” says Christian Werdenberg, the newest executive chef of Dusit Thani Manila.
The Center for Culinary Arts or CCA has produced quite a lot of successful chefs in its 15 years of existence. It has given diplomas to 5,000 industry practitioners, 2,000 offshore chefs, 800 restaurateurs and 10 celebrity chefs—and that is just scratching the surface.
A few weeks ago, I gave a DIY recipe for cheese pimiento spread using grated Magnolia queso de bola. In that recipe, I suggested that the trimmings from the sandwiches be made into bread pudding.
How else to celebrate the inclusion of the French Gastronomic Meal in Unesco’s Intangible Cultural Heritage of Humanity than with exactly that—a gastronomic meal. And where else to celebrate it here than at Alliance Française de Manille (AFM) which advances French culture and language.
