Have A Guava
Native to Mexico and Central Americas, Guava is a tropical fruit that has unique flavor, taste, and health-promoting qualities. Because of its high profile nutrients, it is often called “super-fruit.” The fruit is soft...
Category: Main Dishes
Chefs Never Stop Learning
By MICHAEL PITUC | Photography by MICHAEL ANTHONY SAGARAN John Christian Resurreccion and Rhomanii Bergantinos were both looking for the best Culinary School that would train them well, and they both found it...
Meaty Feasts
This is the stew I’ve loved making ever since I’ve entered the realm of the Culinary Arts. I adore the blending of spices and how they complement each other,...
Tempting Chops, Succulent Steaks, Tender Juicy Roasts…
The flesh from sheep under one (1) year of age is considered to be lamb, while flesh from sheep of greater maturity is referred to as mutton. The color of lean lamb meat varies...
Hare Raising
Rabbit meat is one of the leanest and healthiest meat. Unfortunately, not many Filipinos eat it. Maybe it’s because rabbit is not indigenous to Philippines or we think of images of cute fluffy white...
Spicy Goat Adobo with Gata
2-3 kg skinless goat meat (preferably some leg or shoulder and some rib) 1 thumb ginger, peeled and sliced 6 cloves garlic, peeled and crushed 3 stalks lemongrass, bruised 1 cup vinegar 1/2 cup...
Getting Your Game On
By Chef Dino Datu Game has been used to describe meat from animals that are traditionally hunted or caught in the wild. The list of what can be considered game varies depending on...
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...
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)...
From the Sea to your Table
The most important thing to remember is that the freshness is key. Bad fish will ruin any dish. Since we are not breading or frying, you have to make sure that fish you pick...
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