IF you like personalizing everything, you’d love the new #YourNutella campaign of your favorite hazelnut spread with cocoa, Nutella. You can now personalize your bottle of Nutella and make the label bear your name.
Nutella launched this campaign in the Philippines to pay tribute to Filipino consumers who have shown unwavering loyalty to the brand and made it a part of their lives, particularly their breakfast and merienda time. Fresh from the success of the #YourNutella campaign in Europe the Middle East and some parts of Southeast Asia, the management of Nutella brought the campaign to the Philippines not only to personalize their experience of eating Nutella but also to give them something with which they could bond with their respective families and friends. They could buy bottles of Nutella, have them labelled with their own names and those of their family members and friends. The campaign was also launched in Manila to get people to share their Nutella stories through the @Nutella SEA Instagram handle and #YourNutella.
My personalized jar of Nutella
Lining up at the Glorietta Activity Center last May to have a personalized jar of Nutella made
Entering names into the label maker
Mommy blogger Frances Ampersales with Fabian Heymer, brand manager for Southeast Asia of Nutella; and Tommy Del Mar Jr., national business manager of Ferrero Asia Limited-Philippines Representative Office
The #YourNutella campaign was launched at the Glorietta Activity Center with a three-day weekend affair last May. Over the last weekend of the month, supplies of 350-gram jars of Nutella were made available for sale at Php279 per jar, where they could have labels of their name printed and attached to the bottles. A high-tech machine was installed at the Glorietta Activity Center specifically for this purpose. Consumers who bought a jar during the weekend fair could line up, encode the name that they wanted to put on the official Nutella label of the jar, and wait for it to come out of a conveyor already bearing the name.
Those who missed the chance to have their Nutella jars personalized during the weekend event still have two ways of having it done.
One is to buy a jar of Nutella in the a participating supermarket that have installed a name label machine on site for a limited period to do the same task, as 40 selected stores are now running promotional events for consumers to get their own name labels.
The other way to have your jar of Nutella personalized with your—or your loved one’s—name is to log on to the YourNutella.com website, which has been made available for use in the Philippines starting May 16, 2016, up to August and have your Nutella label customized or personalized. The label will then be sent to you through snail mail based on the address that you indicate on the website.
“For many, Nutella has been a huge part of their childhood, as they enjoyed the spread at breakfast. We recognize the role we played in their lives growing up, and thought it would be great for us to say thank-you to our customers for their years of support,” says Fabian Heymer, brand manager for Nutella Southeast Asia, who personally graced the launch of the #YourNutella campaign in the Philippines.
Heymer was in the company of Tommy del Mar Jr., national business manager of Ferrero Asia Limited-Philippine Representative Office. A mommy blogger who has been patronizing Nutella for years, Frances Ampersales, also spoke about her personal experience during the event.
The new Triple Threat Sandwich on the menu of Draft Gastropub combines roast beef slices with Hungarian sausage and slow barbecued pulled pork
IF you love good food and you love beer, and your idea of a fun and exciting night out with friends is munching on delicious savory bites in between sipping your favorite beer and carrying on a nice, light conversation, then you’d love to hang around Draft Gastropub. One of the most “happening-est” places in the metro, Draft is located at The Fort Strip in Bonifacio Global City, Taguig, where the night is constantly young for party people, and it recently rolled out new menu items for its second quarter specials, all crafted by its celebrity executive chef, Carlo Miguel.
There are actually five new dishes on the menu—Chicken Pie, Meat Pie, Triple Threat Sandwich, Stracci and Beignet.
Draft Gastropub at The Fort Entertainment Center
The cozy and comfy interiors of Draft Gastropub
Chicken Pie (Php380) is a savory pie filled with delicious happiness, as it combines chicken, mushroom and double-smoked bacon fillet, served Tiger Style with mashed potatoes on top, mashed peas and gravy smothered on from the top. It’s a light meal in itself because if you finish it on your own, it can be quite filling.
Meat Pie (Php380) looks like the twin of the Chicken Pie. Chef Carlo’s version of a pub favorite, Meat Pie is a beef and pepper pie, served Tiger Style, also with mashed potatoes, mashed peas and gravy smothered on top.
The indulgent Triple Threat Sandwich satisfies cravings and hungry tummies
Triple Threat Sandwich (Php480) brings the juiciness and exquisite flavor of roast beef into a huge gourmet sandwich, as it brims with the triple combination of generous roast beef slices, Hungarian sausage and slow barbecued pulled pork, topped with caramelized onion and coleslaw in a soft burger bun. It is served with a basket of fries and ketchup.
Then there’s Stracci (Php350) for pasta lovers. The homemade stracci pasta is amazing because it makes use of spent grains from beer brew. Traditionally, spent grains that result from brewing beer are used only as fertilizers, but Draft has found creative culinary uses for them, first incorporating them into freshly baked breads and cookies and, now, into fresh pasta as well. The newly rolled out Stracci on the menu is just that, fresh pasta made with spent grains, cooked with shrimps, chorizo and chili, and tossed in butter, Parmesan cheese and herbs. Perfect combination!
For dessert, Beignet (Php220) is what’s new. A simple dessert, the Beignet is twice-cooked ciabatta-shaped ‘doughnut’ without a hole, tossed in confectioners’ sugar and served with a warm dark chocolate sauce. It is expected to become as much a crowd favorite as Draft’s signature desserts Sticky Date and Toffee Pudding (Php245) served with butterscotch sauce and a scoop of vanilla ice cream, Classic Baked Cheesecake (Php325) with a choice of strawberry or blueberry to go with it, and Draft Banana Split (Php340) which is a platter of caramelized bananas with homemade chocolate chip cookies, chocolate fudge brownie, three scoops of vanilla ice cream, whipped cream, and walnuts drizzled with Leffe beer salted caramel.
Sticky Date and Toffee Pudding
Angry Drunk Mussel Pot
Speaking of beer, Draft offers a number of dishes that have been cooked with beer, including Leffe Dark Beer Bacon and Onion Soup (Php295), which is onion soup with mozzarella and Cheddar cheeses on sourdough toast; Angry Drunk Mussel Pot (Php780), with the mussels steamed with Hoegaarden Beer, bacon, chili, onion and fresh parsley, and served with frites, aioli and sourdough bread; and Beer Barbecue Chicken (Php450), which is lager marinated barbecue chicken, served with frites side salad and Berk’s barbecue sauce.
Running Draft Gastropub is The Distillery Group, which is the pioneer in European-inspired gastropubs in the metro and specializes in high quality comfort food served in a pub setting. It primarily serves premium quality European draft beers, fresh brews and imported booze which are some of the best in the metro.
(Draft Gastropub can be found at Unit C, The Fort Entertainment Center, Bonifacio Global City, Taguig City; with telephone number 0917-8195830; G/F, Greenbelt 2, Ayala Center, Makati City; with telephone number 0916-4697436; and Molito Commercial Complex, Madrigal Ave. corner Alabang Capote Road, Muntinlupa City; with telephone number 0917-8087927.)
TWO of the country’s top chefs are featured in Diamond Hotel Philippines’ Filipino food festival, Culinaria Filipina, which is ongoing at Corniche restaurant until Sunday (May 29, 2016): Chef Myrna Segismundo and Chef Jill Sandique.
Chef Myrna Segismundo, who takes care of the culinary side of the food promotion, was managing director of Restaurant 9501, the exclusive executive dining restaurant of ABS-CBN Corporation. Now she does consultancy and recipe development for food companies and restaurants, and takes on a lot of guest chef stints in hotels and resorts both in the country and abroad.
Guest chefs Myrna Segismundo and Jill Sandique
Rellenong Alimasag with Coco-Aligue Sauce
Prime Roast Beef Tagalog crowned by shrimps
For Culinaria Filipina, Chef Myrna features a wide array of traditional and contemporary Filipino dishes ranging from appetizers and soups to main dishes and carvings. Appetizers include Kesong Puti, Cherry Tomato and Pako-Lato Salad; Trio of Kinilaw (Salmon, Oysters on Half Shell, and Shrimps); Silken Tokwa’t Baboy; Nilasing na Hipon; and Crispy Kangkong. Chef Myrna’s most popular main dishes are Boneless Chicken Inasal, Pork Barbecue, U.S. Beef Ribs Kaldereta, Rellenong Alimasag with Coco-Aligue Sauce, Crispy Binagoongan with Burong Mangga, U.S. Beef Tenderloin Morcon a la Emilia, and Pork Estofado.
For the carving of her Cycle 1 menu, Chef Myrna featured Prime Roast Beef Tagalog, Caramelized Onions and Basi Wine Sauce, which is a Filipinized version of the classic Roast Beef. For Cycle 2, she used rack of lamb, yes, but gave it a Filipino glaze and garlicky taste with her Roast Rack of Lamb, Calamansi-Guava Glaze, Garlic Smear and Stewed Tomatoes.
Chef Jill Sandique, who fills up the dessert buffet spread with yummy cakes, mousses, desserts and other sweets, owns Delize, whose specialties include Pistachio Sans Rival, Concorde and Pavlova. She is trained in different cuisines, including Filipino, Thai, Malaysian and Moroccan, but it is in the pastry world that she is hailed as one of the best. She also does culinary consultancy and conducts a lot of cooking demonstrations as well as cooking and baking classes for client companies.
Chef Jill Sandique (third from left) with family friends, from left: Ric Acorda, Teresing Lorenza and Celsa Acorda
Dulce de Leche Cheesecake
Queso and Kapeng Barako ice cream
Every day at the Culinaria Filipina lunch and dinner buffets, Chef Jill’s Tableya Cake, Ube Mousse Cake, Dulce de Leche Cheesecake, Crepes Samurai (mango crepes casserole), Mango Panna Cotta, Brazo de Mercedes, Malagos Dark Chocolate Panna Cotta—Single Origin 65%, Suspiros de Macapuno (or Langka) con Natilla, and Peanut Chocolate and Muscovado Coconut Masi were constantly replenished because they disappeared so fast.
Lunch and dinner buffet at Diamond Hotel Philippines’ Corniche is priced at Php2,288 nett per person. For reservations, call 528-3000 extension 1121 or email email@example.com.
(Diamond Hotel Philippines is located at Roxas Blvd. corner Dr. J. Quintos St., Manila 1000; with telephone numbers (632) 528-3000 and 305-3000.)
IF you weren’t able to catch it this weekend, do not worry. Shangri-La Plaza’s Gourmet Strip is still on at the East Atrium next weekend, May 28 and 29, 2016.
Held as part of the mall’s 25th anniversary celebration, Gourmet Strip is a food fair featuring a number of the mall’s well-loved restaurants, which specialize in various cuisines. For the weekend affairs, the East Atrium promises to be a fantastic gathering for lovers of good food to enjoy their favorite bites in an indoor picnic setting. Sampler-sized portions of new offerings as well as crowd favorites from each of the participating restaurants will be served during the weekend gatherings. Diners can also avail of special promotions and discounts offered exclusively during the weekend events.
Representatives of some of the participating establishments with Shangri-La Plaza’s EVP and GM Lala Fojas
Representatives of some of the participating establishments with Shangri-La Plaza’s EVP and GM Lala Fojas (center, with glasses)
California Maki by Akira
Arya’s Middle Eastern spread
Ribs by Epicurious
Happy Cream Puff’s assorted flavors of gourmet cream puffs
Kimono Ken’s Rainbow Platter
Kimono Ken’s Shake Sushi
Kimono Ken’s Spam Maki
Squid Balls on skewers by Planet Grapes
Zao Vietnamese Bistro’s Chicken and Pork Satay
Taking diners on a gastronomic adventure are Akira (a Japanese restaurant specializing in sushi and teppanyaki), Arya (which features Middle Eastern food), Cibo (Italian restaurant of multi-awarded chef Margarita Fores), Epicurious (a restaurant and deli shop under The Cravings Group), Happy Cream Puff (a wonderland of cream puffs in different flavors), Kimono Ken (Japanese restaurant serving everything Japanese), Planet Grapes (a great place for friends and colleagues to meet and enjoy food and wine), Recipes by Café Metro (Pinoy food sprinkled with Asian favorites), Watami (specializing in Japanese cuisine), Wild West Roadhouse Grill (best known for ribs and grills), and Zao Vietnamese Bistro (which offers light and healthy Vietnamese fares).
Balboa specializes in pizza, pasta and steaks
Sausages by Brotzeit German Bier Bar & Restaurant
Green Pastures’ Farmhouse Salad consists of shredded kale, chopped Romaine, roasted chicken, mambo goat cheese, hard-boiled eggs, bacon, corn, ripe mangoes, and grape tomatoes
Green Pastures’ Avocado Greens Salad is made up of mesclun, konbu roasted chicken, avocado, corn, grape tomatoes, red onion and tortilla crisps
Green Pastures’ Chasu Misoba Salad consists of mixed greens, cold buckwheat noodles, corn, 8-hour roast pork, avocado, roasted carrots, leeks and scallions
Pasto’s Bianca Pasta has a pesto base and assorted seafood toppings
Pasto’s Arrabiata is penne pasta with smoked bacon in a mildly spiced tomato sauce
SumoSam’s Green Chicken for sampling
SumoSam’s Sweet Rock Shrimp Tempura
Other participating establishments are Balboa (for pizza, pasta and steaks), Brotzeit (offering German sausages, food and beer), C2 Classic Cuisine (Filipino food with a contemporary twist), Cyma (the definitive Greek restaurant by Chef Robby Goco), Ganso-Shabuway (specializing in shabu-shabu), Green Pastures (Chef Robby Goco’s healthy and organic restaurant), Matgaine, Pasto (for pizza, pasta and panini), SumoSam (for Japanese cuisine), TWG Tea (high-end tea salon serving lots of unique luxury tea varieties), and Wicked by Cravings (a dessert place).
To add to the excitement, Gourmet Strip also features a pasta workshop by Balboa where diners can try their hands in making their own fresh pasta, as well as a tea appreciation class by TWG Tea on May 28.
“The Gourmet Strip is a culinary revelry that will delight friends and families as they explore and experience the extensive selection of good eats at the Shangri-La Plaza,” says Shangri-La Plaza executive vice president and general manager Lala Fojas.
She adds: “We’re proud of the variety and quality of restaurants we house here at the Shang, and the Gourmet Strip is an excellent way to highlight these dining destinations. Through this event, we are hoping that more people will know about and get a taste of the fine dining choices the Shang has to offer.”
Ceremonial toast led by New Zealand Ambassador David Strachan (center) and New Zealand Trade Commissioner Hernando Banal (extreme left) during the opening rites of ‘Experience New Zealand 2016’ at the Glorietta Activity Center this morning
IF you happen to walk pass the Glorietta Activity Center in Ayala Center, Makati City, this weekend (May 20 to 22, 2016) and there’s a lot of buzz going on, don’t be surprised. It’s Experience New Zealand 2016 that’s ongoing.
Put together by the New Zealand Embassy, the three-day event showcases the best of New Zealand’s food and beverage and gives Filipinos an opportunity to learn more about traveling to New Zealand and studying there, too.
A lot of New Zealand products are already available in the Philippines, such as kiwifruits, oysters, mussels and other fresh seafood, as well as lamb, beef, milk, cheese, cream and other dairy products, chocolates and ice cream, and the premium Manuka honey.
Participating in Experience New Zealand 2016 are local companies who import and distribute New Zealand products. These include New Zealand Natural, Sonrace Inc., Goodman Fielder International Phils. Inc., Fonterra Brands Phils., Don Revy Phils., Federated Distributors Inc., Equilibrium Intertrade Corp., Elite Fruit Marketing Inc., Alexanrey Enterprises, Manuka Health New Zealand, Ecostore, and MyOwn Meat Shop.
New Zealand Natural Ice Cream in Go Green and Honey Pokey flavors
New Zealand Natural is the leading premium ice cream brand in New Zealand. It specializes in ice cream without artificial flavors or colors, which is now available in scooping stations located in major malls in the country.
New Zealand’s signature flavor, Hokey Pokey, this time in a Whittaker’s chocolate bar
Peanut butter in a chocolate bar? Why not?
Roasted almonds in a Whittaker chocolate bar
Sonrace Inc. has brought Whittaker’s chocolates to the Philippines, where its many different variants can be bought from major supermarkets across the country.
Meadow Fresh New Zealand Pure Milk in Full Cream variant
Goodman Fielder International Phils. Inc. is the Philippine representative of Goodman Fielder, Australasia’s leading food company that manufactures and markets a wide range of products, including Meadow Fresh Milk.
Fonterra Brands Phils. is quite known, since it imports and distributes the Anchor brand of butter, cheese, cream and milk, among others.
Mills Reef and Pebble Lane Wines
Toi Toi and Jules Taylor Wines
Squawking Magpie Wines
Don Revy manufactures and distributes beverages from Australia, Chile, Europe and New Zealand, including wines and spirits. From New Zealand, it carries quite a number of wine brands, such as Jules Taylor Wines, Pebble Lane Wines, Toi Toi Wines, Gladstone Vineyard Wines, Rabbit Ranch Wines, Mills Reef Wines and Squawking Magpie Wines. In the Philippines, these brands are available is supermarkets, groceries, convenience stores and wine shops.
Palm Corned Beef
Federated Distributors Inc. sells Palm Corned Beef and Palm Liver Spread. Filipinos particularly love Palm Corned Beef, which is made from 100% premium quality beef from New Zealand, where livestock is raised on natural green pastureland.
Phoenix Organic Juices
Charlie’s Berry + Acai drink
Charlie’s Raspberry Lemonade
Equilibrium Intertrade Corp. brings in The Better Drinks Co.’s unique juices, smoothies and carbonated non-alcoholic drinks. Two of the top New Zealand beverage brands are Phoenix (organic juices and organic sodas) and Charlie’s (quenchers and fruit fix).
Zespri Gold Kiwifruits
Elite Fruit Marketing Inc. makes it possible for Filipinos to enjoy Zespri Green Kiwifruit and Zespri Gold Kiwifruits and, now, also Enza Apples, Jazz Apples and New Zealand Persimmons.
Sweet Nature honey products
Alexanrey Enterprises Inc. imports and distributes a wide range of food products. From New Zealand, it has brought in Tastemaker Vinegars, Nanric Road (fruit jams, fruit pastes, jelly, sauces and mustard), Sweet Nature honey and honey products, and Red Seal teas, toothpaste, molasses and Manuka honey.
Speaking of Manuka honey, Manuka Health New Zealand sells effective natural health care products, such as Manuka Honey, Royal Jelly, Propolis liquid and capsules, Bee Pollen granules and capsules, and Manuka Honey skin care products.
Ecostore is all about healthy body care products that contain no toxic chemicals.
MyOwn Meat Shop is the importer and distributor of premium meat (including lamb, beef and chicken), seafood and vegetables.
During the opening rites of Experience New Zealand 2016, a lot of products of participating brands were incorporated by event caterer Bizu into delicious appetizers, main dishes, desserts, and drinks served to New Zealand’s trade partners and media friends.
These included Corned Beef, Caramelized Onions and Hollandaise in Pain au Lait Roll (using Palm Corned Beef); Roasted New Zealand Bone Marrow with Crostini (using ANZCO Bone Marrow); Smoked Salmon with Dill Pistachio and Meadow Fresh Cream Cheese Mousseline (using Meadow Fresh Cream Cheese); Wild Mushroom Carbonara (using Anchor Cream); and Baked Stuffed New Zealand Mussels with Blue Cheese and Bechamel (using Tally’s Mussels and Meadow Fresh Milk).
Baked Stuffed New Zealand Mussels with Blue Cheese and Bechamel
New Zealand Natural Ice Cream Profiterole
The desserts also showcased the products from New Zealand, including New Zealand Natural Ice Cream Profiteroles (using New Zealand Natural Ice Cream) and Whittaker’s Macarons (which had chunks of Whittaker’s chocolates hidden within the French macaron.
Experience New Zealand 2016 also features Philippine Airlines, which now flies the Manila-Auckland route four times weekly; ANZ Philippines, a fully licensed universal bank; Philippines-New Zealand Business Council, whose membership comprises Filipinos and New Zealanders who work or have business interests and pursuits in each other’s countries; Education New Zealand, which is New Zealand’s government agency for international education; as well as Tourism New Zealand, which markets New Zealand to the world as a visitor destination.
As an added treat, visitors of Experience New Zealand 2016 get a chance to win a Manila-Auckland-Manila round-trip ticket. For those who purchase Php2,000 worth of items sold by accredited booths inside the Experience New Zealand 2016 fair grounds, a raffle stub is given. There are five draws, scheduled on May 20 at 8:00 p.m., May 21 at 3:00 p.m. and 8:00 p.m., and May 22 at 3:00 p.m. and 8:00 p.m.
New Zealand Embassy officials with the Kapa Haka group that performed traditional Maori song and dance numbers during the event