THE CORNER depot

A Hamper a Day Keeps the Holiday Gift Giving Blues Away

2010-11-24T23:35:00.000-08:00

There is something festively abundant about an assortment of goodies bunched up in a wicker basket or carefully arranged in a nice box. Wine Depot's Holiday Hampers put some thought into delightful gift ideas perfect for anyone this Christmas! Only sets you back P1,000.

For Christmas, I wouldn't mind opening up a coffee hamper to brew and chocolate-y Nutino for spreading on warm toast.

For breakfast, some alpine berry, lip-smacking honey and muesli would get me smiling...

At night, cheese twists, slices of Covap salami and a Chilean red to unwind with...

The Biggest Wine & Food Festival is almost here!!!

2010-08-26T01:58:00.000-07:00

At Wine Depot, the countdown to the Biggest Wine and Food Party is our most exciting albeit busiest time of the year. Once October kicks in, we'll be sampling menus from over 100 of our partner restaurants and hotels in one gluttonous week, sharing a glass with over 1,500 people at the NBC tent, and toasting with all our international suppliers.

To all our winemaker friends from the different regions of the world coming... to the master cutter from Spain and the famous Butcher from Australia... to the Brunello Ambassador of Italy and the celebrated Champagne house of France .... and to all the wine enthusiasts the foodies in the metro... get ready for a journey of EPICurean proportions all happening during THE PHILIPPINE WINE & FOOD WEEK 2010!

Japanese Culinary Stations Meet Wither Hills Wines!

2010-07-21T20:35:00.000-07:00

Next on Wine Depot's event line-up, we're welcoming Ben Glover, winemaker of New Zealand's Wither Hills and pairing his great wines with delicious Japanese fare. It's going to be a unique experience where inspiration to the restaurant's stations, from the Teppanyaki table to the dessert buffet, will be from Wither Hills' Chardonnay, Pinot Noir and Sauvignon Blanc.

Get your tickets early at any Wine Depot store or click on this link to email your reservation:

e-ticket reservation

Cheaper by the Dozen!

2010-07-08T02:16:00.000-07:00

We got featured in SPOT.PH!!!

Spot.PH | Wine Depot Case Discounts | PEOPLE+PARTIES FEATURED NEWS+FEATURES TOP LIST People SALE Alerts

The Godfather knows his coffee...

2010-07-05T20:30:00.000-07:00

Al Pacino just recently renounced his lifelong ban on endorsement deals and admitted to his love affair with none other than our very own gourmet coffee - Vittoria. It's now being served at Wine Depot Stores in Alabang Westgate Corporate Center, Reposo and Greenhills:)

He says in a very Pacino way, "there are two things I know about. I'm confident to say one is coffee. the other... I forget."

Here, he's photographed with director Barry Levinson, as they filmed New York for the much-awaited, unscripted TV commercial of the Italian style coffee from Australia.

Winery of the Year Highlight Dinner

2010-06-11T01:00:00.000-07:00

Here's to celebrating the 15-time winner of the prestigious Winery of the Year Award of Wine & Spirits Magazine, Chateau Ste. Michelle Winery of Washington State, USA. With its Riesling dominating the market as the number one selling Riesling in the world, plus it's Cabernet Sauvignon making it to the top 100 list of Wine Spectator, there was much to eat and drink to!

the pairings.. Pomelo smoked salmon, fried cheese caviar and lime zest salad with passion fruit dressing paired with the top selling Riesling

The meaty flavor of the Iberian pork topped with cherry plum and pronto e fresco salsa goes well with the Canoe Ridge Merlot

chicken breast and caramelized onions on a bed of wild mushroom, truffle oil risotto. Its creaminess lends itself well to the 06 Merlot

Wagyu beef crusted sobresada served with smoked caramelized black cherry and reduced cabernet sauvignon sauce. With each bite, we put a little of the coffee jelly siding on the meat for the most mouthwatering taste.

of course, the Cabernet Sauvignon 07 was the ideal pairing.

Eye candy for dessert with this cute cup of clove spiced green tea panna cotta with Chateau Ste. Michelle's Gewurztraminer

some snapshots of the evening...

The Blue Cheese that won Best Blue in the World

2010-06-02T19:42:00.000-07:00

Want to know who makes the best blue cheese in the world? At the 28th Biennial World Cheese Championship in Wisconsin, award-winning Australian brand Jindi nabbed the most coveted recognition as the World's Best Blue... and Wine Depot's Gourmet Depot is proud to have it exclusively in its Cheese room.

Veteran cheese artisan Franck Beaurain's creation, the Jindi Deluxe Blue was given a near perfect score of 99.65 at what is considered the most prestigious award giving body for artisanal cheese internationally.

From a record 2313 entries from all over, and a panel of 30 experienced judges made up of technical experts, the Jindi Blue received the highest grade across all blue categories (Blue Veined - Exterior Moulding, Blue Veined & Gorgonzola)

White Expressions: Pascal Jolivet comes to Manila and features his white wines from Loire Valley

2010-06-01T00:36:00.000-07:00

Why Screw Caps Are Taking Over

2010-05-31T18:07:00.000-07:00

This Wine Depot Special came out in the inquirer last Thursday. A whole new argument on the cork versus screwcap debate taken from a d'Arenberg experiment...

Winery of the Year is in Town

2010-05-19T23:43:00.000-07:00

Meat the Butcher... and the Chef... and the Antipasto Expert

2010-05-12T01:23:00.000-07:00

We were excited to have a workshop with Dirk Geleit of Meat Tender - the "butcher" - as he visited this month to give his expert advice about everything meat. Gourmet Depot carries top-grade Australian meats so we had the Ausmeat certified expert tell us more about how to buy top quality products and get the most out of every cut.

The butcher says "Make sure that there's not much excess blood in the bag when buying meat."

Samples from Gourmet Depot show all meat items individually packed and vacuum-sealed.

On the proper way to thaw... "the secret is to not leave it out overnight in room temperature. From the freezer, put it in the fridge and it will be ready the next morning."

Then, Chef Marco showed us how to cook the premium quality meats with 5-minute recipes that will bring out the meat's natural flavor and tenderness.

With a good piece of steak such as this, you'll only need salt and pepper to taste and less than 5 minutes on each side of the grill, says the chef.

He got these ready-to-use products at Gourmet Depot to whip up a few variations. Brookfarm Macadamia oil, the Chilli Factory Chili Sauce, Ferguson Lobster Oil, and naturally pink salt flakes from Murray River

One of which is this piece of Grass-fed Tenderloin with Pronto Y Fresco Semi-dried Tomatoes, baby bell pepper, artichoke and blue cheese.

Next, we had Sam di Virgilio, the Antipasto expert,

and we sampled Pronto E Fresco products with Banrock Cabernet Sauvignon and Angove Long Row Shiraz

these semi-dried tomatoes are the fresher alternative to sun-dried tomatoes. With their brighter red color, great texture and flavor, it could be used for pastas and other recipes that call for the sun-dried variety.

This is another best seller... and such an convenient, ingenious way to buy your baby peppers - stuffed with creamy feta cheese!

Here's Mongsie Wulff and Monette Hamlin

Trina Ante and Iyee Galasi

A family affair for Ian, Ina, Daniela, Anton, Miriam and Sam Medalla

Brett and Hazel Tolhurst flank Tony and Angie Laborte (inner couple)

A group shot with the Chef

Chilean Wines this month at Oakwood

2010-05-06T01:34:00.000-07:00

Veramonte, one of the most highly regarded wines from Chile exclusively distributed by Wine Depot, takes front and center stage this month at the Oakroom in Oakwood Ortigas.

Wine Depot joined the Press Lunch this week and although the dishes were not Chilean, the pairings were delicious and are bound to satisfy big cravings. The full menu boasts of a selection of appetizers, main course and dessert.

Here is a snapshot of the Salmon Chowder - a nice and thick concoction made quite savory by two kinds of caviar mixed in with the soup for only P220++. Very well complemented by the Veramonte Estate Chardonnay which was a light, easy drinking wine with fruity hints.

Another item to watch out for is the gigantic grilled Kobe porkchop that looks like a baby tomahawk in its epic size. The 15 ounce steak is topped off with a port glaze and an equally sizable portion of Foie Gras. The recommended wine to go with this is the Veramonte Primus - the flagship bottle of the winery and the region's top red meritage-style wines. It's a blend of Cabernet, Merlot and Carmenere - the grape variety which Chile is famed for.

Champagne D'Orient

2010-05-03T06:05:00.000-07:00

Champagne and Cantonese cuisine? Not the first thing you'll think of having together. But with the success of Duval Leroy Champagne's pairing with delicious Chinese fare, I wouldn't be surprised if I actually see more and more of this East-meets-West inspired combination everywhere, in the near future. Wine Depot and New World Hotel's joint event - Champagne D'Orient gave guests a serendipitous taste of this match made in heaven.

Magnum bottles on display are to be raffled off to lucky buyers of Duval Leroy bottles.

Four buffet stations were created in the theme of the elements to complement the four varietals of Duval Leroy Champagne. First stop, Brut gets harmonized with appetizers in the WIND buffet.

Long spring rolls

Green lotus root with chili

Pang Pang Chicken

For the second station, Earth, Chardonnay was poured to harmonized with a sumptuous dim sum spread under a lush tree.

Barbecued pork roll

Bean curd rolls with shrimp

FIRE brought together various preparations for duck that lent itself well to the Rose de Saignee.

Duck carving station

In the element of WATER, desserts were made more mouthwatering with a glass of the sweet Demi Sec.

Sticky and sweet pumpkin tarts

Refreshing melon bits in watermelon

Jasmine's specialty, chocolate dumplings toasted with nuts

The Chef taking pride in his creations

Our guests...Selina Gecolea and Robert Suntay

Miguel Aboitiz with wife Barbara show off their Duval Leroy cookbook- a token for guests

The man of Duval Leroy, Thomas Begault, here with New World's General Manager Farid Schoucair

Regina Guanco and Dolor Cortez flank Thomas

Johnson and Joy Ongking with Hazel Tolhurst

Lia Bernardo with Elias Guerrero and Judith Juntilla of High Life

Lalay Atilano and Jojie Atienza

Wine Depot's Anne Tibayan and Grace Miranda

SIPS & STILETTOS WITH DUVAL LEROY

2010-05-02T22:14:00.000-07:00

We recently gathered 20 "well-heeled" and very curious females in an intimate ladies-only Champagne tasting at Wine Depot, Alabang. Thomas Begault of the house of Duval Leroy, one of the only few remaining family owned Champagne makers in France came for a visit and poured the Champagne famous the world over for being the choice of Michelin Star Chefs and restaurants.

Thomas and the ladies. (Clockwise L-R) Sylvia Alejandro, Mongsie Wulff,Tina Fiedler, Angie Laborte, Natalie Chifton, Butch Lopez and Sonia Rodriguez.

The Champagne: Duval Leroy Brut, Chardonnay, Rose de Saignee, and Demi Sec

The winemaker tells the interesting story of each bottle poured

Of course, nothing less than delicious pairings for the bubblies known for its gastronomic qualities. Foie Gras and sweet onion pate to complement the Demi Sec.

Salmon lemon and caviar crespelle

Vegetable Salad Roll

Stuffed mushroom with stilton and dark chocolate

Margaret Davies and Natalie Chifton enjoy the sweet Demi Sec

Natalie Buijs, Dina Hourihan and Wakanyi Hoffman

Josephine Melrose, Stephanie Linguist, Marilyn Duncan Webb and Sarah Benerle share a toast

Til the next ladies event, we're going to keep these bottles nice and chilled.

Will this Duval Leroy Magnum Bottle Be Yours?

2010-04-22T23:53:00.000-07:00

Raffle Draw on May 8. Visit the Wine Depot Branch nearest your neighborhood.

MEAT THE BUTCHER

2010-04-15T21:27:00.000-07:00

Because knowing how to buy premium, good quality meat (with all the options available today) can feel like rocket science to people like me, I'm excited to attend this workshop! There's going to be a cooking workshop as well so don't miss it. Best of all, it's FREE!

Why Arzuaga Wines Are In the Inquirer

2010-04-15T01:45:00.000-07:00

Arzuaga goes Club Punta Fuego

I recently blogged about the Arzuaga Dinner we had at Red, Makati Shangri-La, where I talked about Arzuaga's Pago Florentino. Since my first taste of it, I can seriously, honestly say that if there was only one wine I had to drink with the most succulent Wagyu beef or Iberian Porkloin, it would be the Pago. It's not the winery's most expensive wine but during the dinner, we had so many requests for boxes and boxes of it to be signed by the winemaker.

I'm not going to elaborate why here but you have to try it for yourself -- especially those who are NOT wine experts like me. It makes you understand why some wine and food really pair well together. Get it exclusively at Wine Depot.

A Date with d'Arenberg

2010-04-13T00:25:00.000-07:00

Wine Depot had more food and wine moments with one of Australia's more humorous wineries - d'Arenberg. The dinner event featured 6 wines paired with 5 dishes prepared by the adventurous chefs at purple feet.

We were seated somewhere between tables named after d'Arenberg fun facts like "Footbolt" (the race horse that Joseph d'Arenberg sold to start his winery) and "Mclaren Vale" (where d’Arenberg vines are grown. Among the first wine regions in South Australia.)

Some snapshots of the evening...

Special prices for the Money Spider, d'Arry's Original Shiraz Grenache and Stump Jump GSM

The Galvo Garage, Stump Jump Sticky Chardonnay and the Dead Arm Shiraz were also on sale!

All ready for a dinner feast... Alex, Lia, Grace and myself

Gian and Kalin

Brett and Andy

Alex with Toby

Apple melon mesclun salad topped with Atlantic Salmon Trout, chopped pistachios and drizzled with a green tea dressing. This first course was harmonized with a refreshing white - The Money Spider Roussane. It has fruity hits of melon and an influence of green tea.

Next was the Iberian pork loin on a bed of crispy arugula leaves with rhubarb cherry plum sauce, paired with the Stump Jump - an aromatic red filled with notes of peppercorn, dark cherries and plum.

Lamb medallion drizzled with licorice coffee and plum jus, complemented by a glass of d'Arry's Original Grenache.

Toasting to good eats!

Gourmands, Lalay and Jojie

More satisfied guests, Marly Laraya and Beng Abella

A duet of grain fed beef and Wagyu medallion smoked in tobacco leaves. Chocolate, wild mushroom and mint, and truffle sauce top this succulent dish. The Galvo Garage Cabernet Sauvignon and the award-winning Dead Arm Shiraz bring out the smoky, meaty taste perfectly.

the finale - buttered peach, green apple and orange rind crepe with a scoop of homemade vanilla ice cream and butterscotch glaze. It's made even more sinful by the Stump Jump Sticky Chardonnay which is packed bold, sweet flavors of marmalade, cumquat, ripe peach and orange butter.

Good job, Chef Marco!

Looking forward to the next Garden Party with wines from Chateau Ste. Michelle of Washington State!

THE COLD, SPARKLING TRUTH ABOUT CHAMPAGNE...

2010-04-05T00:11:00.000-07:00

European Union law, as well as laws in different parts of the globe, states that only sparkling white wine produced from the actual Champagne region in France can legally be called “Champagne.” Rightly so, the next time you’re scouring the aisles for a good bottle of bubbly, remember that there may just be a reason for this. Within the viticultural boundaries of this historic province are sparkling wines made so exceptional, they just had to name it differently.

Duval-Leroy, a Champagne carried by the Philippines’ biggest wine distributor – Wine Depot, is one of the few remaining 100% family-owned Champagne firms. It is located in the heart of “La Cote des Blancs” – one of only five districts that make up the region. This Champagne house is ranked in the 15 top Champagne houses of the world and is the only Champagne to be included in the top 100 wines of Wine Spectator in 2008.

But perhaps the most powerful testament to its quality is its presence in most Michelin Star restaurants, as well as its status as the preferred Champagne of Michelin Star Chefs. Even some thousands of feet above ground, airlines such as Air France, Lufthansa, Aeroflot, Austrian Airlines, Eva Airways, Singapore Airline and Air Mauritius fancy Duval-Leroy in-flight.

Any takers? Join Wine Depot as it embarks on a Champagne pairing of a different sort. Champagne D’Orient extols the virtues of Cantonese specialties with Duval-Leroy at the New World Hotel’s Jasmine Restaurant this April. For more details, got to www.winedepot.com.ph

Hunter Valley Wines, Tapas Nights and Sunset Cruises... Good times!

2010-03-30T22:49:00.000-07:00

Jock Tulloch of the family-owned Tulloch Winery of Australia, joined us at Wine Depot last weekend for some Cellar Door-style tasting at the Mandarin Hotel - One-on-One with Jock. The next day, it was all aboard the Rogue Summer Lifestyle Expo at the bay for the sunset cruise.

For both events, though very different from each other, it seemed like the perfect hand accessory was an ice-cold glass of the very drinkable Tulloch Verdelho wine - fast becoming my favorite summer swig.

At the Tapas Night at the Mandarin Deli.

Laid back vibe, superb food and overflowing drinks (care of Jock who went around pouring wine).

The menu... a mouthwatering cornucopia of the best cold cuts, cheeses and deli items from Gourmet Depot, prepared by the talented chefs of the Mandarin.

One whole pata negra was the star of the buffet. Known as Jamon Iberico, it's the most premium Spanish ham you'll ever find - comes from the elusive black-hooved boars that have fed only on acorns.

also from the Iberian pig breed - Chorizo, Lomo, Morcon and Salcichon Iberico

the tomahawk... a kilo of meat in one bone.

cheese...

and more cheese

some dessert... melt-in-your-mouth creme brulee

mini brazos

Dry Red Shiraz and Cab Sauvignon from Tulloch

acoustics

Francis, Marie, Jock and Jaime Ugarte

Brett Tolhurst and Hazel (third from left) with Mr. and Mrs. Brett Marshall

Jock, myself, Alex, Grace, Joy, Lia and Anne

Although we had a late night, we still made it to the SEA EXPO the next day:)
destination: One Esplanade near Mall of Asia

at the entrance, a bevvy of boats and other water sporting equipment

We watched pro wakeboarders do stunts outside

but mostly we stayed at the Executive Lounge - a cool respite from the heat... It was open bar on wines, Santa Vittoria sodas and iced tea, sponsored by Wine Depot.

We also served gourmet coffee from Vittoria all day. I learned how to make real Capuccino and Latte!

Tulloch wines for tasting

other bottles we drank...

Then it was off to the boat for the sunset cruise with Rogue!

Just in time for the magic hour

Rogue's Katz Tuason-Cruz and Jock

then here with Olivier of BluInc and Jimmy Tarnate of BDO

More snapshots of our ride...

we didn't mind drinking from plastic cups...

smile!

the afterparty

'Til next year for the SEA EXPO! And see you on October, Jock, for Toast!
Here's a little video of Jock inviting everyone to the biggest WINE FESTIVAL in the country...

A Good Year for De Bortoli Wines

2010-03-25T19:12:00.000-07:00

We recently had a member's tasting for De Bortoli Wines because it's been nabbing accolades left and right - most impressively the QUAFF 2010 recognition of WINERY OF THE YEAR!

The brand carries the Windy Peak Variety which we showcased in all 3 stores, as well as the notoriously famous Noble One!

The Prime Minister of Australia actually gave 6 of these little bottles to the Pope last year when he visited. It's amazingly sweet, almost sticky... but definitely something to try. As I write this, I even just received an email saying that the Noble One Semillon 2006 won the Premium Gold Title at The Berlin Wine Trophy - the highest honor. This has been held for the fourth time under the patronage of the International Organisation of Vine and Wine (OIV). A competition that's known to subject competing wines to the highest quality standards.

Maker of Wild Wine Decanter likes our blog!

2010-03-22T01:18:00.000-07:00

Cheers! We've officially gone international! Guess who's reading this blog in the far reaches of the globe? My officemate in Wine Depot, Alex, came across a site which actually features a link to THE CORNER DEPOT blog! We thought we could return the favor and share with you the cool creations of this French Sculptor - Etienne Meneau. He has been designing some cool carafes for wines.

http://the-strange-decanter.blogspot.com/

A carafe, by definition, is a container for serving hot or cold beverages, while a decanter is one that's strictly for wine and other alcoholic beverages. The reason for the existence of a decanter is that it was used to separate a small amount of wine from the original container which contained sediments - thus its name. But because bottlers are now producing filtered, clear wines, these vessels are now just useful for letting wine BREATHE. Aerating wine lets you get a good whiff of its aromas and softens its tannins... the same concept behind the swirling of the glass.

Serve your favorite Wine Depot Wine in one of these babies!

This one's called Big Heart.

Leave Etienne a message if you want to avail of one of these limited edition designs.

Gourmet Shopping Made Simple

2010-03-17T02:47:00.000-07:00

If you're at the supermarket with dizzying products filling the shelves, wouldn't you want easy-to-read information on why you should choose a certain bottle of olive oil over another, other than the scribbles found on back labels? Wouldn't insider tips on how to buy meat from chefs come in handy while cruising the store aisles?

Gourmet Depot, found inside all Wine Depot outlets, went ahead and did the research so customers can get the fast, friendly facts with shipping tags on all products.

Like...

Jindi Cheese: "Won in the World Championship Cheese Contest – the ultimate award in the cheese-making industry."

Yellingbo Olive Oil: "Martha Stewart finds this "Absolutely Delicious!"

The Chilli Factory: "Hot, fat free sauces especially good with barbecue or tuna"

For meat products, you can even take home various trivia and preparation instructions... like this chart on meat "doneness" depending on the thickness. I like personal touches like that.

2010-03-16T19:46:00.001-07:00

AUSTRALIAN GARFISH IS THE NEWEST CATCH IN TOWN

2010-03-15T23:36:00.000-07:00

*As featured in the Inquirer Column "The 101 on Wine and Food"

Seafood lovers in the Philippines will soon have no trouble finding premium quality fish in the country. Imported catches from Australia is making its way to the kitchens of chefs, homemakers and gourmets with specialty stores such as Wine Depot having a wide selection of the highest quality Australian seafood.

Apart from Coffin Bay oysters, Australia is world famous for seafood catch such as the Barramundi, King George Whiting and Garfish.

King George Whiting, readily found on the coasts of South Australia is one of the more popular and sought after fish from the land down under. It is what Aussies otherwise call the “butterfish,” because it melts in your mouth with its delicate flavor and texture. This makes it ideal for cooking a number of ways. Whether barbequed, pan-fried or baked with herbs and spices, one of the Whiting’s best qualities is that its fresh, buttery taste comes through even after being frozen.

Get the Whiting at its best quality at Wine Depot - it's vacuum sealed and individually packed so there's no human contact!

Another seafood favorite indigenous to Australian shores is the Barramundi. Derived from the aboriginal word meaning large-scaled river fish, it is usually found in the rivers of Western Australia. They prefer more tropical regions where they can go through their very unique lifecycle (it spends its early years as a male then changes gender when it reaches the age of 5).

This vegetarian fish can usually grow up to 62 cm long when fished from open waters but farmed baby barramundi will usually extend to about half this size. You may cook this whole but fillet bigger ones when needed. With its flavor compared to the most premium white fish such as sea bass, dover sole and red snapper, you never need more than just a little lemon or lime, some spinach or arugula or a splash of white wine to make this fish a sumptuous dish.

Sail to the Eastern waters and you’ll find the finfish with many names. The Australian Garfish may have one too many common names (136 to be exact) for a fish of relatively smaller size but it just goes to show that its taste has made it quite the popular pick. Whether prepared in an attractive boned-out, butterfly fillet that is ideal for more refined dishes, or deep-fried whole, its soft, succulent and sweet qualities make it a good pairing for more intense, fruity and lively wines.

We’ve asked a true blue Aussie Chef, Harry Callinan, Executive Chef of The Marriot Hotel Manila, how to prepare this Australian fish.

Here, he shares an easy-to-do recipe that anyone can enjoy at home.

Spiced flour dusted Australian garfish fillets, mango salsa and peppery leaves

Ingredients:

2 Garfish fillets
100 gm Flour
10 gm Chili powder
1 pc. Ripe Cebu mango
1 pc. Red capsicum
1 pc. Red onion
10 gm Parsley
1 pc. Fresh red chili
100 ml Olive oil
50 gm Fresh Arugula

Method:

• In a mixing bowl, combine the flour and chili powder
• Take garfish fillets and toss in spiced flour to coat
• Deep fry in hot oil (180C) until golden
• Remove and drain on paper
• Make a lemon vinaigrette by combining lemon juice and Extra Virgin Olive Oil, add sea salt and fresh ground pepper to taste.
• Toss washed Arugula leaves in lemon vinaigrette and place on center of plate. Add freshly ground pepper on top.
• Make a mango salsa by dicing the mango, red capsicum and red onion and combine in a bowl. Add chopped parsley and chopped fresh chili. Mix all ingredients and add lemon juice, sea salt and pepper to taste.
• Arrange fish fillets on top of leaves
• Spoon mango salsa over and around

Serve it with a good white wine like Villa Maria Estate’s Cellar Selection Sauvignon Blanc.

2009 Vintage: Gold Trophy from International Wine and Spirits Competition 2009
2008 Vintage: Gold Medal from New World Wine Awards 2009 and Silver Medal from International Wine Challenge 2009

Get it at CRU, Mariott Hotel Manila and at Wine Depot Stores.

Yummy Homemade Lamb Ravioli Recipe

2010-03-14T22:17:00.000-07:00

The best part about my job is that I get access to all these new recipes from international food exporters and suppliers. Recently, Meat and Livestock Australia, released their exclusive Autumn edition of - Chef's Special - and I just wanted to spread the gourmet love and share a yummy recipe I found there.

Braised Lamb Ravioli with Caramelized Onions

- makes servings for a whole party. I'm talking maybe 40 plates...

So the next time your hosting a dinner and you don't wanna make the usual kinds of pasta, make lamb ravioli just because it's impressive. Not anyone would dare tackle lamb because of the reputation it gets from not being cooked right. But if you get your meat from a good supplier and you know how to prepare it, you'll really appreciate its subtler, tastier flavors.

Caramelized Onions

1/4 cup olive oil

3 medium onions

7 sprigs thyme tied in a bundle

Ravioli Dough

2 cups semolina

2 eggs

pinch of salt

few teaspoons water to bind

semolina for dusting

Lamb Filling

1 kg lamb neck roast, bone in

2 tbsp vegetable oil

3 shallots, peeled and chopped finely

2 whole cloves of garlic

1 cup port

(it's a kind of sweet red wine originally from "Port"-ugal but is now produced around the world)

1 cup red wine

(try a powerful, full bodied red like Benchmark Shiraz. It's only P360 in Wine Depot.)

4 cups beef or veal stock

4 sprigs of thyme

2 bay leaves

1 cup diced tomatoes

FOR THE LAMB FILLING:

- Preheat oven to 350F

- Trim excess fat from Lamb neck and season with salt and pepper

- Heat oil in a deep pan on medium high

- Sear neck until brown on all sides then set aside.

- Pour off all but 2 tbsp fat from pan then lower heat to medium

- Add shallots and garlic. Cook for 2 mins.

- Add port wine, stirring to deglaze, then add stock thyme, bay leaves and lamb.

- Bring to a boil

- Cover sauce pan with foil then pierce 6 times to make holes

- Place in the oven and bake for 3-4 hours. Turn meat occasionally

- Remove from oven and allow to cool

TO MAKE CARAMELIZED ONIONS
- Heat oil in large saucepan on medium

- Saute onions and thyme until onions are soft and transparent

- Increase heat to medium-high and cook constantly stirring

- When onions are dark brown, remove from heat and discard thyme

- Season with salt and pepper, cool and then place in airtight container and refrigerate until needed

- Reduce the jus by 1/3

- Chop up shredded lamb then combine with 3/4 of the caramelized onions, 5 tbsp jus, then season with salt, pepper and fresh thyme.

To make sauce, puree the tomatos and combine with remaining jus. Season with salt, pepper and thyme.

TO MAKE RAVIOLI

- Combine semolina with 2 eggs and a pinch of salt until it gets a little course

- Add water a teaspoon at a time until dough stays together and can be kneaded

- Knead dough until elastic and a bit soft

- Divide into 2 portions, roll out each into a sheet with a roller, or run through a pasta machine if you have one

- Measure out tablespoons of the lamb filling out enough to press the top portion of the dough down between each piece

- Be sure to brush egg wash all around each mound of filling so the dough will adhere to itself to form a ravioli

- Using a knife, separate the ravioli, then press and fold edges until they're secured.

- Cook ravioli in a large pot of boiling, salted water until al dente.

- Use caramelized onions as edible garnish

Serve this with your bottle of Shiraz and you'll be fending off hungry guests soon enough!

Guess who came for lunch?

2010-03-10T23:43:00.000-08:00

I was thrilled to have my first taste of the notoriously quirky d’Arenberg wines yesterday. This Aussie brand may have stuck in my head for its cool names but I'm now a firm believer that its infamy comes from honest-to-goodness bottles... the kinds that landed it a Winery of the Year Award and a cult following for Dead Arm Shiraz (beating the $550 Penfolds Grange bottle).

Arriving at Purple Feet, I saw the table set for 10 and was curious to see who the surprise guests were that Stephan invited for lunch.

While waiting, I began dipping my hand at the ice-filled wine buckets to see what’s in store for the afternoon. (Ok, partly because it just looked enticing in the heat of the day) We were going to start with a very cold glass of the Money Spider Roussanne. (Roussanne being a white wine grape originally French grown, and known for its russet or reddish brown color called “roux”.)

I took my seat at the end of the table and lo and behold, joining us was Colin Mackay, the man behind the city’s chic trinity of dining spots - Sala, Sala Bistro and People’s Palace; Oliver Kreuzer, EAM F&B of Mandarin Oriental Manila and Eddie Sarton, the new F&B director of New World Hotel.

Suddenly, I got excited to see what they had to say about the pairings, and which wines and courses in particular they would come back for.

An apple melon mesclune salad topped with alfalfa and drizzled with jasmine green trea dressing for starters. Juicy, grainy fruits with some chopped pistachios set off the taste of the Roussanne. Paired with this was the Money Spider, which was Oliver's wine pick of the day.

Eddy, Oliver, and myself

Across, Brett, Colin and Stephan take in the aromas.

The unanimous choice was the second course! All of our guests chose this Iberian Pork loin as their favorite dish. Its an exclusive offering at Gourmet Depot, where you get the highest quality meat from the Spanish Iberian pig which feeds only on acorns. Its meat is ridiculously tasty and an absolute must try.

I would dare say its even tastier than rib eye with the fat content and the buttery texture. The trick is, you try to get everything in your fork for a complete flavor experience -the savory porkloin that melts in your palate, the rhubarb cherry plum sauce falling off the sides, then the crispy, feathery thin arugula leaves. Then you dig in for another bite.

This was served with d'Arry's Original Shiraz Grenache and The Stump Jump.

Though a bit Intimidating to look at, the third course had all the makings of a hearty three-way turf dish. Though an off cut, the piece of grain-fed oyster blade beef proved that its the cooking that matters in making the meat tender and succulent. The lamb chop had a subtle taste to it while the Wagyu medallion was very tender. Giving the meats a richer taste was the tobacco leaves it was smoked in and a decadent topping of chocolate, wild mushroom and truffle sauce.

To accompany the dish, an equally robust red wine like the Coppermine Cabernet Sauvignon that's Eddy's choice and the Dead Arm Shiraz which got Colin's thumbs up.

For Dessert, a buttered peach, green apple and orange rind crepe topped with vanilla ice cream and butterscotch. Probably my favorite part. Especially because we drank it with the Sticky Chardonnay that's so sweet it feels like syrup you can pour on top of fruits or ice cream. Coincidentally, I researched serving suggestions of this wine and found that it is meant to be dribbled over dessert. Yumm!

Why does the sticky Chardonnay have such a high sugar content? Apparently its grapes are affected by a fungus that sucks the moisture out and leaves behind a concentration of all the sugar, nutrients and minerals in the shriveled up fruit... Kind of like why raisins are saccharine.

I'm definitely looking forward to the d'Arenberg Garden Party next week featuring more food and more of these wines.

Throwing a Garden Party for New Zealand's Best Winery

2010-03-07T18:22:00.000-08:00

New Zealand's picturesque terrain isn't only good for providing Lord of the Rings with a breathtaking backdrop. Its the home of one of the most awarded wineries of the region - Villa Maria Estate. This internationally acclaimed winery stretches lazily over 1600km from Auckland to Marlborough through such a diverse collection of vineyards.

The more temperate clay soils in the north to the snow-capped mountains in the South Island imparts distinct and individual characteristics to its harvested grapes.

Last Friday, we celebrated its 11th win in 12 years as the Number 1 Winery of the Year in the 2009 Annual Wine Awards of Winestate Magazine.

This NZ Winery beat 10,000 others for the title. No small feat for a family owned company.

We sampled Villa Maria Private Bin Riesling, Sauvignon Blanc and Merlot Cabernet, as well as the Cellar Selection Sauvignon Blanc and Merlot Cabernet.

Purple Feet's backyard is a fitting setting for the party.

The five course menu is appetizingly delicious for P950

A yin and yang of Cream of Carrot Rose Water Lime and Shrimp Soup

This was served with the 2008 Riesling.

Carpaccio of Atlantic Salmon served with candied lime zest and fried capers topped with shaved Manchego cheese. The 09 Private Bin Sauvignon Blanc was a classic pairing with its fresh citrusy lime and herb aromas that provide the right balance to a tasty fish like salmon.

One of two main events: A tower of barramundi, melon, passion fruit, cilantro and tomato, livened up by a lemon grape fruit sauce. The Cellar Selection Sauvignion Blanc's aromas of passionfruit and sweet melon sets off this dish nicely.

A thick and juicy Wagyu Medallion smoked in tobacco leaves drizzled with cherry grape berry chutney. The hints of cherry and tobacco in the Private Bin Merlot Cabernet 2008 don't shy away from the very powerful flavors here.

Plum and raisin stuffed brue served with grape panna cotta. Any version of the chef's panna cotta is definitely a must try at Purple Feet.

Some snapshots of the night:

Happy couple Peter and Anne Bichelmer is greeted by Hazel Tolhurst at the garden.

Mr. Jacob Grannell and friends were fans of the carrot and shrimp soup.

Cristina Ferreros and Eloisa San Juan preferred the indoor setting.

Brian and Rebecca Forrester sits al fresco with Brett and Hazel Tolhurst.

A view from the outside: We also caught Mr. and Mrs. Don Kelly enjoying the Villa Maria wines with their friend Tracey Barnes from Australia.

Another party for Villa Maria is surely underway for next year. I'm crossing my fingers for this winery to win lucky number 12.

The Wine for People Who Don't Take Wine Too Seriously

2010-03-01T22:01:00.000-08:00

What if we took off wine from its pedestal and just took it for what it really is? Because underneath all the stuffy names for grapes and the snobbish reputation, wine was meant for drinking, not overthinking.

And if there is one person who enjoys his wine, has a passion for making it and has the most fun naming it, it must be Aussie winemaker Francis "d'Arry" d'Arenberg Osborn.

Taking it easy here with son Chester, a fourth generation chief winemaker

D'Arry, who led d'Arenberg to being Winery of the Year by Wine & Spirits Magazine, is quite notorious for giving his bottled creations weird and decidedly quirky labels. He's named his wines Hermit Crab, Stump Jump and even "Cenosilicaphobic Cat" (after finding his son's less-than-sober cat named "booze" drinking spilled red wine. Cenosilicaphobic means fear of empty glasses.)

But for all his humor, he has some serious accolades under his belt and has earned the respect of those in the industry... all while he's dressed down to his most comfortable Hawaiian shirt. Because, as Anthony Madigan of Australia’s Wine Business Magazine says “When your wines are as good as d’Arenberg’s and you’ve won just about every prize worth winning including over a thousand medals, the chief winemaker can wear whatever he likes.”

One of his world-renowned wines, which was awarded 96 points and won over the Penfolds Grange in the Penguin Good Wine Guide 2010, is the Dead Arm Shiraz. Like all his good wines, this bottle's name has a good story behind it. It is joked that it's called dead arm because the bottle is so heavy that your arm hardly worked after drinking it. But more interestingly, Dead Arm is actually a vine disease which causes half of a vine or its "arm" to die, while the other half, probably because it gets double the nutrients, produces the most amazing grapes.

Another award winning bottle (which won gold medals in the Royal Adelaide Show '06 and the Sydney International Wine Challenge in '08) is the Laughing Magpie. The vineyards in which they harvest its grapes are home to the unique native Australian bird, the Kookaburra that makes a laughing call. The Osborn family then named their two wild pet Kookaburras the “Laughing Magpies,” which is another type of bird that looks nothing like the Kookaburra save for its black and white color. But since the name has stuck, and the Magpie is black with a stripe of white feathers, they thought why not name McLaren Vale's first ever Shiraz Viognier blend combining the (black) Shiraz and (white) Viognier after it?

On to another bottle, the Feral Fox, which tells of the animal found roaming in Adelaide Hills. Though normally carnivorous, they seemed to have developed an appetite for the grapes in these parts. Although they are often found munching on the fruits hanging on the lower parts of the vines, the winemakers don’t mind as they make good crop thinners, enhancing the quality of grapes left above. After feeding on the grapes, they also fertilize the soil because the grapes have a laxative effect on these foxes.

"Up until bottling, our winemaking is deadly serious. From then on, it's all about having fun," says d'Arry. Understanding the characteristics of each individual vineyard, and each parcel of fruit, are all part of their intimate knowledge of their wine and their home. The philosophy behind the famous red stripe found on every bottle - to be different - does not only apply to their distinct choices for catchy names, but to their approach in winemaking. "You've got to have a feel for your raw materials before you're able to express your artistic vision," says Chester.

D'Arenberg's wine names are somehow a testament to the winemaker's personal relationship with his vines and his vineyard. From the role of surrounding wildlife in each harvest season, to the many tools used in the trade, to age-old family traditions - all these short stories or "vignettes" are captured in the wonderful names that go into every bottle. That's what goes into each critically acclaimed bottle of d'Arenberg's wine collection.

If you want more fun facts (with humorous illustrations) behind the names of d'Arenberg's wines, I highly recommend that you go to http://www.darenberg.com.au/ and look up Money Spider, Broken Fishplate and The Galvo Garage!

For those who want a taste of this legendary Australian brand, join Wine Depot's upcoming dinner event, "A Date with d'Arendberg," where a four course dinner will be paired with selected wines, happening March 26, 2010. Visit http://www.winedepot.com.ph/.

World's Greatest Chef Says "Love your own!"

2010-02-24T22:47:00.000-08:00

"The King of Cuisine was in the building..."

When Alain Ducasse, the world's most celebrated French Chef/restaurateur/hotelier/ teacher and environmentalist arrived at Enderun at the Fort for the Press Conference "before cuisine, there was nature," people knew they were in the presence of a truly iconic man."

As the only chef to have under his belt three 3-Michelin Star restaurants in the gastronomic citadels of the globe - Monaco, Paris and London - Alain Ducasse is clearly at a league of his own. But more than all the glamour and fame that came with his achievements, his real legacy comes from the contributions he's made as the founder of the Alain Ducasse Foundation (ADF) which trains and molds thousands of students and professionals all over the world in the culinary arts. Today, transcending philantrophic pursuits, he shares even more of himself in his active campaign for promoting the use of local ingredients, preserving culinary integrity, individuality and authenticity, and generally taking responsibility for mother earth and our farmers, the source of all ingredients.

Admittedly not a big fan of globalization, he stresses on how "Each cuisine should be able to present its local influences in a contemporary manner, but should keep its own personal identity." - Perfect advise for us Filipinos who seem to have difficulty in defining who we really are in terms of cuisine.

He tells the story of how he builds the menu of his restaurants to adapt to their environment. In Osaka or Las Vegas for example, he first looks at what indigenous ingredients the region offers, then tries to adapt French Cooking to what's readily available- adding local flavor to excellent taste.

Stern yet seasoned, old-school yet ahead of his time - these characteristics are reflected in his views in life and cooking. Inspite his generosity with his time, knowledge and savoir-faire, he humorously comments. "A cook is (essentially) a selfish man. He goes to the market, which gives him pleasure, then again pleases himself when he cooks in the kitchen, then again derives pleasure from sharing it with his friends."

Too bad his packed itinerary kept him only here for two short days (in which he regrets not getting the chance to really try out Pinoy food). I would have wanted to wine and dine with him and hear more of his quirky thoughts.

One of his final thoughts i liked the most was actually his answer to the question, "What is the mark of a good dish?" This French man answers, "When you have a desire to drink it with good wine."

To that, this wine and food blogger says "Cheers, Mr. Ducasse!"

Wine and Words to Live By... with "Reverend" Al

2010-02-18T18:27:00.000-08:00

Ok, so he's not clergy... He's Mr. Al Portney from Ste. Michelle Wine Estates (the umbrella company for the most celebrated estate wineries in Pacific NorthWest and California.) But with the passionate, almost religious way this man spoke about vinifera... and the fruits of the new world... and the countless adages about wine and life (that he so eloquently shared during our wine seminar yesterday), I'd like to think that Al might as well be a holy man preaching the good news in the wine world...

Al and his bottled stories...

His mission? To enlighten us on Washington State's premier wine estates - "Columbia Crest" having the no 1. wine in the world by Wine Spectator and "Chateau Ste. Michelle" the No. 1 winery in the world by Wine & Spirits. (For novices like me, I just understand it to be like the Academy Awards of the industry)

It is said that, before enlightenment, there is confusion... . After tasting a dizzying 20 wines at 11 am, to say I was in a daze is quite the understatement.

First, there was the geographical issue of where Ste. Michelle Wine Estates is exactly... I made the grave mistake of assuming it was in D.C... Al's reply, "No, we aren't growing grapes at the back of the White House." So I must establish that it is in the West coast, at the border of British Columbia, near Canada."

Let's face it, Washington State is not the first place you think of when talking about wineries. But here's a bit of trivia: What do Washington State, Bordeaux and Burgundy, have in common? The perfect climate for growing vines. (44 degrees N and 45 degrees S to be more exact, is where the globe's premium wine belts are located.)

With its ideal location and weather, Chateau Ste. Michelle has produced the ultimate Riesling in the planet. (In fact, according to Al, it sells so well that the Germans - who are historically known for their Riesling - are the ones purchasing by the case.)

The Big Daddy of Riesling is not from Germany...

Here are some of the other wines we've sampled...

Very elegant sparkling wine... for its price range of 800, this aromatic is perfect for a laid back party at home.

unoaked, very light and fruity. It's clean and so easy to drink for those who don't want too complex tastes.

Unoaked, fresh and sweet. Good wine for young folk. Smells so good its almost perfume.

Citrusy with the right acidity.

A DOSE OF WINE WISDOM: To servers: "Don't keep refilling glasses with wine that's already warmed up to room temp. Wait until its empty so you can enjoy a fresh, chilled glass each time."

Five Star Chardonnay...

keem 'em coming, Chris!

an accurate depiction of how i was seeing things a few minutes later...

EROICA actually refers to the unfinished concierto of Beethoven... But if the sexier meaning works for you, we say "Whatever floats your boat."

nothing like Jindi Cheese and Waterthins Crackers to go with wine.

Syrah or Shiraz means the same thing...

Leaving a message on the winemaker's wall of fame.

More of Al's Wine Wisdom:

On wine personalities: "There are Wine Drinkers (those who treat wine as just another beverage), then there are Wine Thinkers (cork dorks)...

Don't get stuck in these extremes."

On where to buy your bottles: "Buy wine only from reputable people"

On quality: "Get wine that's tried (pedigree & heritage), true (trusted brand) and tested (if you like their Cabernet, you'd probably like their Merlot)."

On discovery and enlightenment: "Life is too short to drink bad wine. There's just so many choices out there."

On pairing: "Complement is always good, contrast is also great, but never conflict tastes."

Last words... I had to ask Al what his favorite bottle is. He couldn't resist saying lightheartedly...

"An empty one"

2010-02-12T01:47:00.000-08:00

VINOS DE ARZUAGA in Manila

It doesn’t matter if you’re a wine connoisseur or simply an enthusiast – everyone loves a good ol’ story behind a good bottle of wine. And for all it’s modern-day appeal, (Julia Roberts admittedly craves for it, J. Lo poured it at her wedding, and football royalty Real Madrid has made it their official wine), I like that the Arzuaga label finds its time-honored heritage in Spanish vineyards along the legendary Duero River in Castile. There is where a man named Don Florentino Arzuaga, in a countryside setting where his rustic winery -complete with a weather vane and bell tower in the middle of purple fields - began producing one of the most highly acclaimed wines in the region, and the world.

At Makati Shangri-La's Red last week (Feb 5), I was privileged to wine and dine with premier winemaker Ignazio Arzuaga when he came to Manila to bring with him a collection of award-winning blends from Bodegas Arzuaga.

Arzuaga Crianza, Pago Florentino, Fan D’Oro, Reserva Especial and La Planta Tempranillo.

“Warm in the day and cool at night,” Ignacio talks about how Ribera del Duero’s very ideal location and altitude lends itself to the perfect grape.

A sumptuous five course menu by Chef Thomas Linke of Red complemented the wines. Here, a cocoa dusted foie gras with pomegranate and vanilla syrup with pata negra crisps starts off the dinner paired with Fan D'Oro and the La Planta.

Star Anise pork belly, chorizo tamales with thyme and oregano immediately follows, served with the Pago Florentino Red Cencibel.

There was an olive oil poached wild salmon fillet with blackberry reduction, warm sambuca jelly and shellfish veloute. Literally one of the softest, creamiest and "melt-in-your-mouth-est" salmons I've ever tasted. Too bad I couldn't take a better photo.

On the other side of this photo, where you can't see, I was devouring a bone marrow crusted organic beef tenderloin and mashed potatoes and couldn't be bothered because it was soo good.

That's Anne, Alex, Jean Claude, Me (in my Spanish-inspired outfit) and Lia

La Camara members

An occasion to lift a glass for

Ignacio, Sergio Mazza of Makati Shangri-La, Brett Tolhurst and Jean Claude Terdjemaine

All in all it was a grand event where everyone took their sweet time and stayed 'til late -- a very Spanish trait i very much like, I must say.

Tuscan Dining at Chelsea, Serendra

2010-02-09T18:52:00.000-08:00

Literally a family affair at Chelsea Serendra for the Banfi Wine Dinner: A Tuscan Toast

Alex, my officemate, and I invited our folks to join us in dining "taverna-style" (as in tables of 6 or more and everyone sharing platter after never-ending platter of yummy Italian dishes.)

All 10 courses were paired with the Tuscan wines of Castello Banfi Winery.

Fumaio, Collepino, Chianti Classico, Brunello di Montalcino...

i like the way the names roll off my tongue.

The Romans plus my dad (right)

Mom and friends joined the party

More guests, friends and families enjoy the charmingly casual set up

to put us more in the "countryside" mood...

Judith and Elias of High Life chat all night with

Guillaume Blanchard of Castello Banfi.

First on the menu, Panko-Crusted Feta Greek Salad with Lemon and Dill served with Banfi Fumaio - a light, white wine.

The "Pissaladiere," according to Chelsea owner Andrej and his lovely wife Myrza, means "onion pizza." The caramelized onions went well with the sweetness of the red wine - the Collepino.

Parmesan Jalapeno Arancini with Deep-Fried Olives and Caperberries

Baked Herb Chicken and Spinach Gorgonzola Rigatoni

Salt Baked Barramundi with Garlic Aoli

A very interesting way of cooking fish - with a salt wrap. It was a bit of a challenge though breaking through to the inside. But the Barramundi was actually not too salty and very soft.

Duck Confit and Sausage Cassoulet is my new fave comfort food. It actually reminds me of a white bean recipe at home except that we use pork.

It will fall-from-your-fork: "Low and Slow” Merlot-Braised U.S. Beef Short Rib Stew was delicious with creamy mashed potatoes and crispy, fried onions.

Banana and Balsamic Caramel Waffles with Chocolate-Dipped Bacon. I took a bite of the bacon and it wasn't what I expected. It actually works when you make the bacon real crispy then it just gives the chocolate a little salty crunch. The caramel was my favorite though coz there would be slivers of it on the soft waffle, like when you break the surface of a creme brulee.

Warm Cinnamon Nutmeg Apple Pie with Lavender Honey Gelato

My dad's favorite. He orders it everywhere so I could say that he knows his apple pie.

Our moms on the other hand, enjoyed the Vittoria Cappuccinos. Funny, since it was served with a piece of chocnut on the side, they figured it was meant to be dropped whole inside the coffee. It actually worked so maybe it was?! Can't know for sure but i'll probably try it again as well.

Why Store Shoppers Appreciate a Little Taste Test...

2010-02-02T17:27:00.000-08:00

When you buy clothes, you try them on for size right? Even in ice cream stalls, those little spoons for taste testing are always so helpful when you're choosing between a coffee crumble and a choco hazelnut.

The Australian Sale at Wine Depot was a hodge podge of all things wine and gourmet last week, where people can walk in and sample everything from cheeses, wines, chips and dips, and even wagyu steaks in bite-sized portions just waiting to be devoured.

Red tags on all Australian Wines

Apparently, 'true blue' in Australia means "authentic" or "genuine"

first stop...

Cheese glutton's paradise

The cheeses were lined up from the mildest flavored to the strongest.

Brie. my favorite so far. A little creamier than the Camembert.

strong, sharp taste but equally delicious. This goat cheese was wrapped in bay leaves for a distinct flavor.

Another goat cheese. Not for the faint-hearted. Robust, rich taste, it's a must try.

I personally liked the chilled white wine paired with the cheeses, over the reds:)

Next stop, gourmet station

spring onion, spinach, cheese and chives... creamy dips galore. Makes me want to open a bag of chips, camp out in a couch for a DVD marathon.

meanwhile, by the meat station

tomahawk, grass fed tenderloin, grain fed striploin, lamb rack, wagyu-name it.

I was informed that chilled meat is different from frozen meat. Chilled meats are really fresh and can go straight to the grill or pan. Frozen ones last longer in the fridge.

Gourmet depot keeps their meats individually packed and vacuum sealed.

Little cutlets of perfectly cooked samples were by the display, so shoppers can tell the difference.

Australian fish were on sale too...

At the corner, the chef was demonstrating how to prepare easy fish recipes.

For dessert, shoppers can head to the homemade bakes section and try one of their yummy cookies and biscotti

Across the sweets station, the baristas of Vittoria coffee will teach you how to make your choice of coffee.

It takes a lot of skill to actually perfect the "rosetta" (the swirl you see on the froth)

At the end of the day, i even learned how to sip coffee through an Australian tim tam bar. I'll tell you how in my next blog;P

Colts, Coffee and Cocktails

2010-02-01T19:13:00.000-08:00

...Well, it was a Polo Match so it's more like "really expensive Horses, Coffee and Cocktails."

The view from the top

I was at the Enrique Zobel Cup last Sunday at the Manila Polo Club. Don't know much about the game except that it's an occassion where women get to wear huge hats and men got to wear boots and no one seemed to mind.

The tents started to fill up quickly with guests as soon as the festivities began.

Vittoria Coffee Booth

It's actually a pretty interesting event especially that I got to hang out by the entrance where all the sponsor booths were. They didn't serve cocktails til around 5:30 so a shot of espresso, a large cappuccino and a medium latte kept me alive for most of the afternoon.

It was a sunny day but the wind was blowing non stop (and knocked most of the tarpaulines down). I guess it kept people cool enough to want to drink freshly brewed coffee.

The fact that there were Porsche's cruising around the field in between goals was actually pretty cool and added to the glamour of the event.

The parade of buffet and cocktail tables and tiki torches came after the awarding of winners.

It seemed like it was tradition to announce cocktails like a cavalry. (It's my first time so I'll see how they do it next year.) I wouldn't mind attending again. A combination of overflowing wines, coffee and food, plus a healthy dose of sport will always be a winning recipe for any event.

MAKING GOURMET FISH IN 5 MINUTES FLAT

2010-01-31T20:46:00.000-08:00

Purple Feet's Chef Marco Legasto proved last Friday that it only takes a good piece of fish, a tablespoon of lobster oil, and around the time duration of a TV commercial to make a really drool-worthy, healthy gourmet fish dish.

The chef held a seafood workshop for free at the restaurant and we were more than happy to take snapshots of his debut cooking class moments.

Meeting The Chef...

I love that were given wine to drink

They used Australian fish to celebrate Australia Day

1st dish of the day: Pan-seared King George Whiting with a Minty Lime Sauce

keeping things simple... all the ingredients were easy enough to get at Gourmet Depot.

The whole room smelled of lobster and sizzling garlic

Ingredients:

200 grams King George Whiting

30 ml Ferguson Lobster Oil

3 whole kaffir lime leaves

5 grams mint leaves

5 grams coriander leaves

20 grams chopped garlic

20 grams chopped onion

Juice from one lemon

1 tsp fish sauce

1 gram Ravida sea salt

1 gram ground pepper

Procedure:

Heat lobster oil in a frying pan, then sauté the garlic and onions.

When the garlic and onions are brown, add kaffir lime leaves, mint and coriander leaves. Season fish with sea salt and black pepper. Sear the King George Whiting on both sides till brown. Finish off with fish sauce and lemon juice.

2nd dish of the day: Poached Garfish in Green Tea

Ingredients:

200 grams Garfish

1 tsp green tea leaves (you can break open a tea bag)

30 ml vegetable oil

50 ml chicken stock

20 grams miso paste

20 grams chopped garlic

20 grams chopped onions

Sea salt and ground pepper

Procedure:

Saute garlic and onion in vegetable oil, then add chicken stock, green tea leaves and miso paste. Poach the Garfish in the green tea mixture for two minutes. Add salt and pepper to taste.

It seems easy enough so I'm gonna give these a try as soon as possible.

Maybe with some rice or garlic pasta!

Not Your Snooty Wine Party

2010-01-27T22:34:00.000-08:00

There's no other drink in the world that has such a "leisurely" repuation. And rightly so, wine was created to be enjoyed in a place where you and your wine can breathe... and you can dress down... and lay back... and maybe even walk barefoot... like in a garden...

Secret Garden: You wouldn't think to find this quaint spot behind Wine Depot in Reposo.

An unfussy setting for an al fresco dinner

The Voyage Estate Garden Party is, I think, the perfect example of why parties that serve good wine and fine food need not be black-tie-stuffy or annoyingly snobbish.

The casual set-up at Purple Feet was more a backyard family dinner than an actual restaurant. Long, rustic, linen-less wooden tables were filled with both long-time friends and acquaintances. Probably the only thing everyone had in common was an appreciation for wine.

Guests started arriving as early as 6 pm

The agenda was pretty simple: to taste the Voyager Estate Shiraz 2007 that beat the $550 Penfolds Grange in a respected wine guide.

One of the first guests... Jomi Deveras and Selina Gecolea

Mr. and Mrs. John Casey

Tony and Jacqueline Alleje

Line 'em up: Voyager Estate Shiraz 05, Chardonnay, Chenin Blanc, Cabernet Sauvignon and the controversial Shiraz 07.

The atmosphere was as light as the Chenin Blanc paired with a mild sour mango and carrot soup - first on the menu.

More people started pouring in later on when a second round of wine, the Voyager Estate Chardonnay went around with the appetizer of Mesclun Cigars with honeydew goat curd.

Come the main course of Wagyu top blade, everyone was loosened up and engaged in lively conversation about everything under the moon.

Super tender Wagyu melts in your mouth

Assuming that not everyone is a connoisseur who knows the difference between a Shiraz 2005 with the Penguin Good award-winning Shiraz 2007, glasses came with a little disc labels at the base, to differentiate each one – another conversation starter that sparked more friendly banter.

Toast club members Othmar Ober, Lawrence Martin, Richard Barclay and Robert Jenkins

Amy Yap, Poch Robles and Leny Reyes

Christina Mendoza and Shai Villalon

And more happy couples were spotted enjoying the evening al fresco...

Brian and Rebecca Forrester

Tim and Loriann Staermose

Daniel and Sally Pena

The verdict, this garden party that opened the year will be the first of many well-attended ones. And for P950 per head, even the price isn't too high-brow for my taste.

There are no Frappuccinos in Italy?!?

2010-01-25T19:18:00.000-08:00

The best thing about starting a new cafe is having to think of catchy names for the barista's creations. "The Caffe" in Wine Depot Greenhills is all about the comforting, classic coffee but also about novelty, more modern concoctions. And in the middle of my search for the perfect names, i found out that you will never actually come across terms like 'Frappuccino' or 'Mocha' in Italy.

So, because javanilla was already taken and Caffé Nocciola (meaning hazelnut) was a bit intimidating for our taste, we sort of stuck with something simple and let the our experience of it lead the way. Here are a few of the coffees we happily slurped and sipped one caffeine-infused afternoon...

Hazelnut Bliss

A steaming shot of espresso, steamed milk, hazelnut syrup, cinnamon syrup and foam... Simple and heavenly.

Tuscan Kiss
A single shot of espresso, caramel syrup, steamed milk and foam. If the french have a name for it, why not a 'Tuscan Kiss' inspired by its frothy top followed by the warm, sweet coffee felt like like a big Italian smooch.

Almond Jolt

A chilly drink that feels like a good sort of brain freeze. Single shot of espresso, cold milk, caramel syrup and almond syrup.

White Rush

Shaken with lots of ice, this is a single shot of espresso, cold milk, caramel syrup, vanilla syrup and topped with vanilla ice cream.

If you have any more suggestions for cool coffee names, leave a comment. Our barista's brewing up something new everyday.

NOW BREWING: CULINARY BLOCKBUSTER VITTORIA COFFEE

2010-01-19T19:17:00.000-08:00

One thing I love about coffee, other than the fact that there are so many ways of drinking it and so many names to call it, is that it somehow seems to magically go well with anything. Like, who would have thought that the secret to making good Lamb Rosti was a touch of java? Or that traces of coffee in a good piece of steak adds an incredible depth of flavor?

I recently attended the MLA (Meat and Livestock Australia) Blackbox Culinary Challenge held at the Rockwell Tent (Apparently, it’s called that because competing teams are given a black box containing secret ingredients). It was a battle among the city’s ‘gourmet meccas’ like reigning Blackbox champs Lolo Dad’s. Being the coffee junkie I am, I was just thrilled to be there and sample the best coffee-inspired dishes for one entire day.

the stage is set for a battle of EPICurean proportions

A coffee lover’s dream: Row after delicious row of coffee-infused creations

Vittoria Coffee was the official coffee that the competing teams had to use in their dishes. It’s that Australian brand being served at popular restos like Purple Feet, Apartment 1B, Sala and People's Palace. It has that really rich taste I look for in coffee because it’s made from pure Arabica (unlike most of the coffee blends we know which uses a mix).

Blending with the best of the best: Vittoria Espresso is sheer heaven in a pack

For the appetizer round, it was a Coffee Spiced, Cream Cheese-Studded Lamb Carpaccio on Crispy Vegetable Salad with Citrus Nectarine Vinaigrette for Enderun College. The College of the Holy Spirit made Lamb Rosti with a unique twist adding not only coffee but also chocolate into their recipe (and we all know the simple formula to happiness = chocolate+coffee).

Holy Spirit's Lamb Choco Coffee Rosti

The young yet very creative guys at Ninyo Cuisine made a mouth-watering masterpiece for their main course using Vittoria in its Miso and Coffee Braised Melbourne Prime Rump Set on Open Scalloped Potato and Leeks. Yummm!

Ninyo’s coffee-braised succulent prime rump steak

At the Purple Feet station, the chefs used Vittoria coffee for my favorite part of any meal – dessert. Their Coffee Cake, Blueberry Panna Cota and Chocolate Mousse creation was melt-in-your-mouth unforgettable. All the textures and flavors really came together in this one.

Purple Feet's Chef Jimson plates his Dessert Trilogy

The finished product in all its coffee glory

MLA Judge Chefs dig in at the Purple Feet Station

By the end of the night, after the awards were given and all teams were acknowledged, the coffee fix left me intoxicated (in a good way). I just remember this sudden urge to grab myself a pack of aromatic beans and see what else it goes with in our kitchen. I left with a newfound appreciation for coffee and the many ways it lends itself not only to food but to my experience of it.