Why Screw Caps Are Taking Over

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

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

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

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

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