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People made a beeline for Pinoy dishes at the Melbourne Food and Wine Festival over the weekend. Thanks to chefs Sau del Rosario, JP Anglo and the Center for Culinary Arts team, guests learned and had their fill of Philippine cuisine.
The festival started on March 13, when JP manned the grill at the Federation Square for a Pinoy BBQ Pop-up. He served chicken inasal with guinamos buttered sweet corn and annatto rice, as well as a liempoQ with sweet potato mash cooked with coconut milk and topped with crispy baby shrimps, almonds and coriander.
The aroma lingered in the area and drew a crowd to the stand. With people lined up to sample his offerings, chef JP, who is celebrating his birthday today by the way, had to up his game and churn one dish after another.
It was Sau’s turn to don an apron and get busy in the kitchen the following day, March 14. He hosted a boodle fight at the Middle Fish Restaurant, on Berkeley Street in Carlton, for which tickets were sold out. Understandably so: His repertoire consisted of shrimp sinigang, mixed beans with salted egg and bell pepper-bagoong dressing, chicken inasal, grilled snapper, adobo, bbq chicken, pinakbet, inihaw na liempo rice, and the piece de resistance, lechon with home made liver sauce. Desserts consisted of a variety of kakanin and leche flan.
While our cuisine is definitely getting much attention, equally deserving of the recognition are the chefs who promote them.
