The Philippine embassy in Australia recognized Filipina chef-instructor Michelin Galang-Dapo, the dessert innovator behind the classic Pinoy “dirty” ice cream in Sydney, as a most exceptional Filipino woman in the country.
To commemorate the 75th anniversary of the establishment of diplomatic relations between the two nations, the embassy has partnered with the overseas office of the Philippine Department of Tourism.
The collaboration resulted in an e-book titled “Today’s Filipino Australian Women,” which highlights the excellence of Filipino ladies in their respective fields and their crucial roles in nurturing the friendship between the two states.
The publication acknowledges the contribution of Galang-Dapo in bringing the flavors of the Filipino childhood favorite to the Australian market. She studied culinary at the School of Hotel, Restaurant and Institution Management of the De La Salle-College of Saint Benilde Manila and Le Cordon Bleu Sydney, and has years of working experience in five-star hotels and restaurants.
She learned how to create gelato from scratch during her stint in an Italian restaurant in Metro Manila. After settling in Australia, together with her chef husband Chester Dapo, they launched in 2019 the ice cream brand Manila St., with the main goal of elevating the Pinoy dessert into a “super premium grade” product.
Manila St. first released Ube Halaya (purple yam) and Cheese Milk before adding Tablea Chocolate, White Chocolate and Salted Egg de Leche in their selections.
They only use specially imported authentic ingredients: ube from Davao; cheese from New Zealand; and milk and cream supplies from a trusted dairy farm in New South Wales. The chocolates are sourced from Auro Chocolate, an internationally awarded tree-to-bar sustainable Filipino brand.
Manila St. has found a following in both Sydney-based kababayan longing for a nostalgic taste of home, and locals who found comfort in Filipino flavors.
