Picturesque Kalamunda matched with the cool breeze is a perfect backdrop for Sylvia Miguel?s refreshing dishes
JUST WHEN YOU thought you?ve seen, heard and done it all in Tagaytay (think horseback riding, spa, bed-and-breakfast treat, detox program, munching on greens and grass), along comes another pure, undaunted, scenic and serene place that gladly opens its doors to hungry city dwellers.

Carlos and Sylvia (Jacinto) Miguel welcome locals and urbanites to their sprawl in Tagaytay (exact location: Sitio Apyad Street, Sitio Apyad Bucal, Silang, Cavite). The 2.5-ha land the couple acquired three years has Miguel?s one-story bungalow where the master?s bedroom, kitchen and guest rooms are uniquely detached from the living/dining room to maximize the huge land. A charming canopy of cadena de amor, passion vine and jade vine serves as a walkway to link all these rooms.

The living/dining room is at the center of the landscape design. It is where the entire garden explodes into view. The garden consists of many smaller parts, starting with herbs?rosemary, thyme, marjoram, basil and tarragon, to name a few. Then, some florals and veggies: Okra, pechay, Chinese broccoli, sayote, kamote and cassava; and finally, a nice row of fruit-bearing trees: Mangoes, avocado, guyabano, lime, calamansi, dalandan and guava that the wife makes into a sweet jam.

The couple also raise a sheep, a cow, geese, native chickens, potbellied pigs and baby pigs. They?re fed only with milk and corn.

This picturesque property matched with the cool breeze is such a perfect backdrop for Sylvia?s refreshing and gourmet-ish home cooking.

Sylvia, mom to successful celebrity chefs Carlo (Sala Bistro) and Anton Miguel, has been on top of her game since she started serving memorable lunch and dinners privately for relatives and friends and, now, to whoever has a craving for good food, homey ambiance and relaxing setting.

?When we came back from Australia in October, I decided to cook full-time for private parties here at home,? says Sylvia. ?Some say they don?t know where to go anymore in Tagaytay. They want something new and more private.?

?Home? is now called Kalamunda, an aboriginal name for ?home in the bush.? Bush is Australian slang for country.

A few weeks ago, she prepared a romantic dinner for a couple who celebrated their 30th wedding anniversary.

?Carlo and I fixed the garden with candles and lights and a sumptuous dinner,? she says.

Sylvia has always been known for her yummy Goose Liver Pate with crostini and lechon stuffed with lots of lemongrass, garlic, salt and pepper. The lechon is so tender and flavorful you don?t need a sauce or gravy for the meat.

She has no standard menu, but she can magically create anything her guests? desire.

?They only have to let me know ahead of time because I?m not a restaurant that will have all the stuff ready,? she says.

Yet Sylvia has her own specialties that are very irresistible?Pumpkin and Arugula Salad with balsamic vinegar, Pesto Prawns, Portuguese Piri-Piri Roast Pork with apples and roasted vegetables and Stuffed Roast Goose.

Heavenly desserts consist of Pavlova and Natilla con Melocoton, which is a rich serving of ladyfinger dressed up with cream and peaches.

?My husband is the artist at home. He takes care of the total look of the house, while I?m in charge of the kitchen. That?s my territory,? says Sylvia.

The couple can privately host at least six people and 50 people at most.

For reservations, call 0917-8810032.

Portuguese Roast Pork

Ingredients:

Pork loin

4 cloves garlic

? c vinegar

2 roasted bell pepper

3 chilies

1/3 c olive oil

Heat oven at 350 ?F. Marinate pork loin with garlic, vinegar, roasted bell pepper, chilies and olive oil. Place pork in a roasting pan with marinade. Add potato, carrots and sliced apples. Place meat mixture in the oven. When roast pork is done, remove from oven. Slice pork and place on a platter with roasted vegetables and apples. Use drippings to make gravy. Serve warm.