Kitchen RescueBy Reggie Aspiras
Many people are curious about Australian cuisine, which is noted for its diversity and unique ingredients. That’s why I rushed to Diamond Hotel upon learning that Australian chef Steve Shrimski was holding a food festival. I had to taste and see what he was cooking.
Gourmet goddess Beth Romualdez calls Bicol her home region. In her book Cooking Lessons, she recalls cooking “Tinutungang Manok” : It made a world of difference that the native chicken was newly slaughtered and the saba bananas (plantains) and coconuts were freshly picked. This being a traditional dish, the procedure uses a technique—burning the coconut shells—that can be difficult in a modern kitchen. While dry-toasting the grated coconut meat in a wok can be done instead, the aroma and flavors will be different.
By Vangie Baga-Reyes
Jhaymar “JM” de Jesus, 24, had no desire to pursue a culinary career till his dearest grandmother passed away a few years ago. His parents separated when he was 8, and he grew up in his lola’s place in Lucena City, Quezon. He was later tagged by family and friends as “lola’s boy.”
Country CookingBy Micky Fenix
Meeting South African chef Pieter de Jager and tasting his cooking paired with South African wines at the Prince Albert Rotisserie of the InterContinental Manila brought me back to Stellenbosch where the vineyards of Cape Town are situated. On our way there, the mountains changed colors as the sun went down. Polka-dotted guinea fowls roamed [...]
JAPANESE food’s distinctive flavors and signature cooking techniques could be turned into a money-making venture at Golden Treasure Skills and Development Program’s day-long seminar on Japanese cuisine.