The cold one

Sabado, Mayo 9, 2015

Taste of Queens at Bollywood

I just can't get enough of Queens at Bollywood Indian Restaurant at Greenbelt 3. Forget about the lousy service and unsmiling staff, I come back here for the food and the authenticity no other Indian restaurant in Makati can beat.

The place is just like my comfort zone, I come here to eat every time I feel morose and every time I feel that the world seems so unfair.

I am not an expert when it comes to Indian food, but I know and I appreciate their food. Many thanks to my desi friends who introduced me to this wonderful culture and cuisine.

With my friend

i love the dim light, it accentuates my face make-up :P

Just the way India is, very colorful

Complimentary papadom with tamarind dip and the other I forgot, could someone please tell me?!

The spread

Namaste!

Indian rice, choose how you like it best (mild, medium or spicy hot)

Chicken Tikka Masala

I've tried cooking this many times, all are failed attempts, I think that the key to perfect indian cooking aside from the spices, is the yogurt. The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

An integral part of Indian cuisine, Naan – an oven-baked leavened flatbread. But sometimes I order Chapati, unleavened flatbread which is also known as roti. It is a common staple food in South Asia particulary in India, Nepal, Bangladesh and Pakistan.

Mulligans Irish Bar PH

According to the Irish, Mulligan’s pulls the best pint of Guinness in all of Ireland, a distinction not lost on famous patrons such as John F. Kennedy and James Joyce. In the early twentieth century, James Mulligan banned all furniture, stools, and any other sitting surface from the bar. His reasoning? He posited that when real men drank, they did so while standing. (source: http://gadling.com/2011/03/07/top-5-dublin-pubs/)

Mulligans is an Irish pub that is somewhat legendary. I have noticed how Mulligans in khao san road was flocked by white people all day, it is the destination for thousands of visitors from abroad. But I failed to experience its atmosphere of prevailing Irishness when I was there.

And just recently, I was delighted to discover that there is now a branch of Mulligans in Kalayaan avenue, Makati City. So I hurriedly asked my friend to try the authentic Irish bar.

Mulligans caters mostly to clients who want to feel the ambience of a real Irish atmosphere. With wide screen sports TV’s, guests can enjoy sporting events “LIVE” via our satellite system.'

It serves exquisite Local and European cuisine, fine house wines and imported beers at great prices. It has also a Deli section of imported products that can make you feel like your back home.

Upon entering the place, you'll see a bar, stools for sitting and crafted wine barrels as tables. Exactly just the way bars are designed in Dublin. But Filipinos like to sit and tend to get too uncomfortable with stools for a seat. My friend requested we take take the VIP room where we could sit on normal chairs and our request was promptly granted.

There was something Victorian to the design and appeal of the VIP room. It's very private and comfortable to be there.

oh I sooo love the tall pint glass

So here we go

We were first served with complimentary bread sticks and french bread with different dips

How wonderful

I love their cottage Pie!

We went here to drink, but we ended up eating

They also have Filipino food and pulutan like Crsipy Pata

The servings are huge and we ordered too much of what we can handle to eat

Perfectly cool water bottle

*There are three more branches in Paranaque for more info contact: http://www.mulligans.ph/overtimemulligans.html

Martes, Mayo 5, 2015

Now in Season Australia

A congenial social affair in the best Australian way it was in Sofitel Hotel with the launch of 'Now in Season Australia' promoting Quality, Safe and Healthy fruits grown in Australia and would be available from April until May in supermarkets and grocery stores in Rustan’s, Shopwise, S&R and Robinsons.

December to February are summer months in Australia so Christmas is a warm summer there and yes there is no white Christmas. And the following months are great season for fresh produce harvest of summer fruits.

John Moore, CEO of Summerfruit Australia; Anthony Weymouth, senior trade commissioner of Austrade Manila;Olivia Tait, market development manager of Apple & Pear Australia Ltd.;Jeffrey Scott, CEO of the Australian Table Grape Association;

Daily meals in most Asian countries like Thailand, Vietnam, Japan and China wouldn't be complete without fruit platter or atleast servings of fresh fruits for dessert. No wonder, their skins are so smooth and clear. Eating plenty of fruits and having it as part of an overall healthy diet may reduce risk for heart disease, including heart attack and stroke. Plus it gives a clear complexion and glowing skin. But based from my observation, most Filipinos in this modern era eat more meat and less fruit. Many Filipino mothers bewail their children's difficult fruit and vegetable eating behavior. Promotional campaigns like Now in Season Australia gives an active role in reminding the public about the benefits of keeping a balanced diet and active lifestyle.

Such picturesque view at Sofitel Harbour Garden

Chef Tim Hollands, the owner and head of HF promotions and Tim Hollands Catering was present at the event and did an engaging cooking demonstration using summer fruits as main ingredients. His style and recipes would change the way we eat, giving a twist and healthy turn to our daily diet.

He prepared French toast battered with special mix of egg, topped with generous amount of ricotta, and caramelized pear nectarines

Easy to prepare with artistry for breakfast or any time of the day

A different twist to quesadilla, stuffed with slice of apples, pears and bananas, and mascarpone sprinkled with cinnamon sugar and garnished with black grapes.

This would be awesome for dessert

Recipes

Pear recipes: http://apal.org.au/consumers/apple-and-pear-recipes/

Stonefruit recipes: http://www.summerfruit.com.au/Domestic/Recipes.aspx

Grapes recipes: http://www.australiangrapes.com.au/consumers/recipes

Dinner by the bay

A picture with Australian Ambassador to the Philippines, Bill Tweddell

A lovely sunset it was indeed

Cocktail night of networking and chumming with naturally loquacious candid and affable Australians

Fresh fruits

Australia has 3 recognized pest free areas, namely Tasmania, South Australia Riverland and the Greater Sunraysia area of North Western Victoria. Strict regulations by the Australian Governement Biosecurity Department ensure that no pest and disease of concerns are either exported from/to Australia.

Summerfruit Australia Limited (SAL) is the industry voice for the betterment of Summerfruit production for fresh apricots, nectarines, peaches and plums. It represents the interests of The summerfruit industry on a national and international basis. It is the body recognized as the peak industry body for growers of Summer Stonefruit and has the responsibility for the management of the industry Marketing and R&D levy expenditure.

The Australian Table Grape Association (ATGA) is the Peak Industry Representative Body for the Australian table grape industry. The ATGA is a non-profit, organisation representing the interests of Australian table grape growers, processors and marketers.

Apple and Pear Austalia Ltd (APAL) represents and supports Australian apple and pear growers. It helps to develop international markets for their produce by supporting fruit importers.

LINKS

Industry Associations

Summerfruit Australia: http://www.summerfruit.com.au

Australian Table Grapes Association: http://www.australiangrapes.com.au

Apple and Pear Austalia Ltd: http://apal.org.au

Biyernes, Mayo 1, 2015

Eats more Fun at Potts Point

What exactly is Australian food?Apart from home grown kangaroos and that famous nutella, there must be others.

And Potts Point here in the Philippines is where you can have a taste of Multicultural and Modern Australia. It's not just a restaurant, it's a HYBRID of two establishments, they give equal importance to coffee and organic food.

The name Potts Point is taken from a popular suburb of Sydney renowned for its vibrant restaurant, bar and cafe scene.

You see, Australia is not a fan of starbucks, it just cant crack Australian market because Aussies take coffee seriously and they prefer actual coffees, not the brand.

Shakshuka with Organic Pork sausage and Organic Eggs with Toasted baguette (P265)
If you aren't familiar with shakshouka, you have no idea what you are missing out on. In Israel the word shakshuka is synonymous with breakfast. It's best with a slice or two of challah bread to sop up the juices. It's traditionally served in a skillet and it’s customary to scoop up the remaining sauce with a piece of fluffy white bread. But Potts Point served it with toasted baguette so I had to use spoon and put the sauce on top of my bread.

At Potts Point Cafe, you can now eat your favorite dishes with pleasure of maintaining a healthy physique

Cream of Organic Cauliflower Soup with Truffle Foam (P180)

Thai Chopped Salad with frilled Chicken, Crispy Wanton and Pomelo (P245)

Usually as no surprise, my meal won't be complete without coffee and I had affogato (Italian, "drowned") - a coffee-based beverage. It usually takes the form of a scoop of vanilla gelato or ice cream topped with a shot of hot espresso. Some variations also include a shot of amaretto or other liqueur.

Salmon Linguine with Capers in dill Cream sauce (P365)

They say you can eat burgers all over the world, but nothing compares to Aussie grass fed all-beef burger with Australian Cheddar, simply not properly done without the touch of Pickled Beets, topped with a sunny side-up and flavor- infused all the more with Olive Oil Aioli and that soft House-made Brioche Bun.

The burger comes with Baked Sweet Potato Wedges (P395)

A melange of Seafood Provencale with Brown Rice Risotto (P395)

Roast Australian lamb with Bone Marrow, Brown Rice and Demiglace (P595)

Of all, this is what I love the most. The lamb tasted so authentic and the smell was indulging. The tenderness of the meat goes well with the crunch of brown rice. It leaves an after taste seemingly could be described as exquisite.

Chef James led the ribbon cutting of Potts Point Moa Branch Grand Opening. Oh he looked my way haha. I bet people are going to flock the place if he'd be there everyday. :p