COOK MAGAZINE Blog

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Celebrate Everlasting Love at Richmonde Hotel Ortigas

As love fills the air this February, Richmonde Hotel Ortigas prepares an array of special offerings in honor of lovers and the gods of love, passion and romance. From February 1 to 28, couples...

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Make It An Unforgettable Valentine’s Day At Eastwood Richmonde Hotel

Treat yourself and your beloved to a passion-packed Valentine’s Day at Eastwood Richmonde Hotel and make lasting memories with a romantic dinner, sensual cocktails, and fancy hotel stay. On February 14, an amorous-filled dinner...

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Love, Luck and More at F1 Hotel Manila

Welcome the year of the green wooden sheep in style as F1 Hotel Manila has wrapped up exciting activities and surprises—from grand city retreats to gastronomic adventures that are set not just to bring...

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Fine Dining 3-Course Menu at the Lobby at Acacia

Start the year with good quality food. At Acacia Hotel Manila, Head Chef Aldo Palaypay starts the year with something special at The Lobby.  Businessmen, ladies who lunch and families will enjoy a delicious...

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Australian Sirloin Steaks with Roasted Garlic Hollandaise Sauce

Ingredients: 2 pcs thick-cut Australian Sirloin steaks (about 2-3 inches thick) salt and freshly cracked black pepper For the Hollandaise: 2 bars butter 6 egg yolks juice of 2 lemons 2 heads garlic, roasted...

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Australian Lamb Neck Rendang

Ingredients: 3kg Australian Lamb Neck, deboned and meat cut into stewing pieces (1 ½ x 1 ½ inches) 4 red onions, peeled 6 stalks lemon grass, trimmed (use only the white, tender part at the bottom)...

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Whirlpool Neo i-Chill:
Energy Savings with Intelligent Cooling

The energy savings of the Whirlppol Neo i-Chill is equivalent to that of inverter refrigerators. QUICK, EFFICIENT COOLING: Whirlpool introduces their 6th Sense Tower Cooling Technology that can save up to 50% in energy...

Roasted Chicken Chicken Strips on Grilled and Rosti with Mild Yellow Curry Sauce / Photography by Lance Pintacasi 0

Savory Starts

          One of the things I love assembling when it comes to food service is the Hors d’oeuvres. I feel that it’s a delicate art. Creativity and proper combination of...

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Cook Magazine Celebrates 4th Holiday Bash

The COOK Holiday Bash is the magazine’s yearly celebration of thanksgiving to everyone who has supported the magazine for the previous years. Now in its 15th year of publication, COOK has an even bigger...

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Around the World in Food

          PARIS: Local Bistro Café Paris is a Mecca for foodies! So many great chefs learned the ABCs of fine cookery here. There was an interesting episode of Anthony Bourdain’s...

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