The all-new Bosch Series 8 Ovens are smart ovens that take the guess work out of cooking
BOSCH, a leading German brand of household appliances, recently unveiled its new smart oven series called Bosch Series 8 Ovens, at the World Food Expo 2015 (WOFEX 2015) held at the SMX Convention Center.
The new Bosch built-in Series 8 Ovens, granted the 2015 German Design Award, features 21 new technologies, including intuitive and sophisticated sensors that makes it possible for even kitchen neophytes to whip up a delicious feast. It takes the guess work out of cooking, so very minimal effort is needed to come up with awesome dishes.
The result of many years of dedicated research and development by 130 engineers as well as feedback from over 7,000 customers, the all-new Bosch Series 8 Ovens can microwave, steam, roast and bake. Bosch makes use of its exclusive and newly developed 4D hot air technology to ensure even heat distribution for well-balanced cooking results. Delivering the consistent heating is a symmetric alternating fan, driven by the efficient EcoSilence Drive motor, so there is no need to guess the appropriate shelf level on which to place the baking tray filled with cupcakes or the roasting pan. Anywhere you put it, it still bakes and/or roasts evenly. It’s an economical feature because you can simultaneously bake four trays of cupcakes and they all four shelf levels bake evenly. Bosch has also integrated this 4D hot air technology with a new steam injection function, thus making it possible to roast meat with hot air and steam and achieve the perfect roast, which is crispy on the outside and succulent on the inside. Aside from the traditional steaming of fish and vegetables, you can also bake in combination with steam and take advantage of the oven’s integrated microwave feature to reduce cooking time by up to 50%.
Chef Jill Sandique bakes Whole Wheat Zucchini and Carrot Bread loaves with Bosch’s all-new Series 8 Ovens
For baking purposes, the Series 8’s PerfectBake sensor regulates the moisture levels in the oven cavity for an even bake, and you need only to select the desired bake-type, and the oven automatically sets the ideal heating mode, temperature and duration of baking, so there’s no chance you’d end up with underbaked crusts or burnt cakes.
This new smart oven also comes with a PerfectRoast meat probe, a device that measures the core temperature of meats and gives you an exact sense of the doneness of a roast at three different points.
Chef Jean-Charles Dubois, who came all the way from Singapore to grace the Manila launch
Delicious bread bites made by Chef Jean-Charles Dubois during the launch
Chef Jill Sandique busy at work during the demo
Chef Jill Sandique made Whole Wheat Zucchini and Carrot Bread…
… and Cheese Scones
Chef Kim Castillo took up the rear in the three-chef demo that served as highlight of the Bosch Series 8 Ovens launch at WOFEX 2015
Chef Kim Castillo’s Edamame Hummus
To demonstrate the versatility of the new Bosch Series 8 Ovens, a cooking demo featuring three chefs was held during the launch. Chef Jean-Charles Dubois from the famed Balzac Brasserie and Bar in Singapore planed in for the demo. Following his demo was that of Chef Jill Sandique, easily one of the most talented pastry chefs in the country today. Chef Jill made Whole Wheat Zucchini and Carrot Bread; Orange, Rosemary and Thyme Bundt Cake with Summer Berries; Cheese Scones, which she served with clotted cream, curd and jam; and Chocolate Hazelnut and Banana Mousse. Closing the demo was Chef Kim Castillo, who made Edamame Hummus.
LAST July (2015), I blogged about the visit of Chef Jeff Claudio to the Philippines. The head chef of Burnt Ends in Singapore, he has worked for some of the top restaurants in the country, including Noma, a two Michelin Star restaurant in Copenhagen, Denmark, of celebrated chef Rene Redzepi, chosen as the World’s Best Restaurant by the annual S. Pellegrino World’s Best Restaurant Awards from 2010 to 2012 and 2014; celebrity chef Thomas Keller’s new American and French restaurant Per Se, recipient of New York Times’ Best Restaurant in New York City award; Yours Truly, a casual dining restaurant in Toronto, Canada; Viajante in London; and Rockpool in Sydney, Australia.
Chef Jeff Claudio and cousin Chef Jessie Sincioco
The cousin of our very own celebrity chef Jessie Sincioco, who is one of my personal favorites, Chef Jeff Claudio was at Chef Jessie Rockwell Club for a limited engagement, serving a full-course menu that never failed to wow diners. His cuisine is simple and fuss-free, so he had the tablecloths removed from the dining tables and replaced it with brown paper; and his plates, which were for sharing, looked appetizingly good but are not overly fussed over.
One of the dishes that really stood out for me was Chef Jeff’s Endive & Banana Heart Salad with Pomelo and Walnut. It combines leaves of endives with thin strips of banana heart, pomelo pulp and roughly chopped walnuts. It looks like a variant of a regular garden salad, but it has a unique dressing of brown butter cooked with orange juice and sherry vinegar. It tastes like burnt caramel or toffee, not too sweet, not overpowering at all. It’s just right.
I asked Chef Jeff for the recipe of his Endive & Banana Heart Salad with Pomelo & Walnut, and he gladly shared it.
1 head endive
60 grams banana blossoms, julienned
30 grams pomelo pulp
30 grams walnuts, roasted and chopped
30 grams brown butter
30 grams wild honey
30 grams orange juice
10 grams sherry vinegar
100 grams Pecorino cheese, finely grated
sea salt to taste
1. For the salad, cut endives into spheres and remove the core. Arrange the leaves on a salad plate.
2. Add the julienned banana blossoms.
3. Top with chopped walnuts and pomelo pulp.
4. Prepare the dressing. Heat butter until it turns light brown or caramel in color. Add honey, orange juice and sherry vinegar. Cook over medium heat for 3 more minutes. Remove from fire and let cool.
5. To assemble, spoon brown butter sauce evenly over the salad. Top with grated Pecorino cheese and sprinkle with sea salt to taste.
TUCKED in a “secret” nook in the outskirts of Mandaluyong City is a no-frills garden restaurant that serves delicious comfort dishes that are either traditional Filipino favorites or international fares Pinoys have come to love through the years. It’s at the corner of Fatima St. and San Rafael St., and it’s called St. Nicholas Restaurant.
St. Nicholas Garden Restaurant in Mandaluyong City
GM and chef Nick Pelaez
Owned and operated by Chef Nick Pelaez, St. Nicholas started as a catering business twelve years ago. Coming from a family who loved to eat and cook, the then 26-year-old Pre-Med graduate put up the catering business, and his first catering service was for the debut of his niece. After running a successful catering business for twelve years, he thought of adding a restaurant component to his business. So he utilized the spacious garden area of the Mandaluyong property and turned it into a simple, no-fuss garden restaurant with tables simply covered with plastic and notes from satisfied customers displayed under it.
The food that accompanies the simple garden restaurant setup is refreshingly good. The menu is extensive, with a wide selection of rice meals that range from Php55 for the Sisig Rice, Chicken Teriyaki, Chicken Pork Adobo, Bicol Express, Chicken Curry Rice, Sweet and Sour Fish, Tocino and Pork Steak; to Php65 for the Corned Beef, Beef Tapa and Pork Hamonado; to Php99 for the Lechon Kawali Chopsuey, Liempo Binagoongan, Fish Fillet Chopsuey, Ala Cubana and Ebi Tempura Rice.
For groups of diners, there are even more choices. The to-share dishes come in generous portions good for 3 to 4, and there are so many prawn, chicken, pork, beef, seafood, vegetable and sizzling dishes to choose from. The problem is that sometimes, you cannot really make up your mind what to choose because you want to try them all.
Sweet Chili Garlic Prawns
Ebi Tempura with Suka Dip
Adobong Manok at Baboy sa Dilaw
Tinolang Chicken sa Pakwan
Paru-parong Tilapia with Sweet Tamarind Sauce
Must-tries, however, include Sweet Chili Garlic Prawns (Php199), Ebi Tempura with Suka Dip (It’s a Filipino thing to dip the ebi tempura in vinegar instead of the usual tempura sauce, and what’s surprising is that it’s good!, Php199), Adobong Manok at Baboy sa Dilaw (the ultimate Filipino signature dish cooked in turmeric, Php199), Tinolang Chicken sa Pakwan (yes, watermelon was used as the unique twist to this traditional chicken soup dish, Php199), Crispy Pata Bawang (crispy pork knuckle cooked with lots of aromatic garlic, Php399), Paru-Parong Tilapia with Sweet Tamarind Sauce (butterflied St. Peter’s fish fried to a golden crisp and served with sweet tamarind sauce, Php199), Okoy Gulay (Chef Nick’s version is composed of basically Baguio beans, carrots and singkamas or jicama, Php99 for 4 pieces), and Poqui Poqui (eggplant dish that originates from the Ilocos region, Php99).
Sizzling Pork Sisig
St. Nicholas also carries an entire line of Sizzling dishes as well as Exotic Pulutan dishes that are good for 2 to 3 persons—Sizzling Pork Sisig (Php99), Sizzling Bangus Sisig (Php149), Sizzling Fish and Tofu (Php199), Sizzling Boneless Bangus (Php199), Sizzling Crocodile Sisig (Php249), Tapang Kabayo (Php249), Tapang Baboy Ramo (Php249), Tapang Usa (Php249), and Adobong Crocodile (Php299).
Chef Nick pays attention even to the rice that accompanies the dishes, as he offers four kinds to choose from: Plain Steamed Rice (Php20), Fried Garlic Rice (Php99), Bagoong Rice (Php99) and Fried Java Rice (Php99).
Since the restaurant operates the whole day, it offers merienda fares of pasta (Spaghetti “Pinoy Style” and Carbonara), Pinoy noodles (Pancit Canton and Pancit Bihon), all at Php55 per order; and sandwiches from as simple as Peanut Butter Toast (Php55) to gourmet choices like Clubhouse Sandwich (Php119) and Spanish Sardines Sandwich (Php135).
Turon de Tsokolate
Temptation by Tablea ala Mode
Chocolate Lava ala Mode
Brownies ala Mode
Honeyed Fruit in Ice Cream
Desserts are also big at St. Nicholas Restaurant, with native fares like Buko Pandan (Php55), Maja Blanca Cheese (Php55) and Turon de Tsokolate (Php75), and sinfully delicious cakes, such as Temptation by Tablea ala Mode (Php179), Chocolate Lava ala Mode (Php199), Brownies ala Mode (Php79), and Honeyed Fruit in Ice Cream (Php199).
And the best way to end a relaxed meal at St. Nicholas? With a cup of freshly brewed Civet Coffee! The exquisite gourmet coffee, also known as Coffee Alamid, is priced at an affordable Php135 per cup (sold at an average of Php500 in most restaurants), but if you’d rather have a cup of simple brewed coffee, it’s only Php55.
(St. Nicholas Restaurant and Catering Services is located at #1 Fatima St. corner San Rafael St., Mandaluyong City; with telephone numbers 535-7637 and 788-6426.)
The Vegetarian Kitchen’s ‘Breaded Tofu Fish Wrap with Mangoes and Eggless Mayonnaise
THE metro’s Chinoy community turned out in big numbers for Tzu Chi Foundation’s Fiesta Verde: A Benefit Food and Health Festival, which took place at the Metrowalk Commercial Complex’s Metrotent recently.
The two-day healthy food festival featured several booths offering vegetarian cuisine, nutritious juices, food supplements, fresh produce like salad greens, fresh fruits, organic toiletries, and a variety of herbal plants such as basil and thyme, and medicinal plants like ashitaba and gotu kola. Lots of delicious vegetarian dishes were also available, including vegetarian versions of dinuguan and lumpia, offered by known vegetarian restaurants Vegetarian Kitchen and Daily Veggie N Café.
Here are some of the exciting finds that flavorsoflife.com.ph made from the offerings of Fiesta Verde…
Breaded Tofu “Fish” Wrap with Mangoes and Eggless Mayonnaise from The Vegetarian Kitchen. Trade fair goers ordered a lot of this fully vegetarian dish, which tasted as good as it looked.
The Vegetarian Kitchen’s Grilled Steak Wrap with Mushrooms and Homemade Barbecue Sauce
Grilled “Steak” Wrap with Mushrooms and Homemade Barbecue Sauce from The Vegetarian Kitchen. This was another best-selling item from the booth of The Vegetarian Kitchen.
Pierogi. Babci Kuchnia, a traditionally Polish food business, offered both sweet and savory Pierogi, made from all natural ingredients just the way Pra-Babcia made it 100 years ago. Pierogi is a Polish dumpling of unleavened dough traditionally stuffed with potato and sauerkraut fillings, first boiled then fried. Sweet Pierogi options included Chocolate; Cheese & Rum Raisin with Rum Butter Sauce; and Caramelized Apple, Banana and Cinnamon; while for the savory treats, the choices were Potato, Onion & Cheese; Beef, Vegetables & Cheese; Classic Meat; Beef & Sauerkraut; Cabbage, Imported Mushrooms & Truffle Oil; Sauerkraut & Mushroom; and Babcia’s Chicken.
Special Suman Stuffed with Mango
Special Suman Stuffed with Mango. The special suman or sticky rice is wrapped in banana leaves in a different way–pouchbag style. On weekends, it is available at the Greenhills Weekend Market (Saturdays, from 6:00 to 11:00 a.m.) and at the Northeast Greenhills Weekend Market (Sundays, from 6:00 to 11:00 a.m.).
Green Fit Dietary Fiber Supplement
Green Fit Dietary Fiber Supplement. It’s a 100%, all-natural food supplement that contains Wheat Grass, Fructo-oligosaccharides, Oil Palm Fiber, Psyllium Seed Husk, Apple Powder, Spirulina, Alfalfa Chlorophyll and Aloe Vera. A product of Malaysia, it aids in digestion, improves bowel function to flush out toxins, increases proliferation of colonic bacteria beneficial for intestinal health, prevents gastrointestinal ulcer and inflammation, and regulates blood cholesterol and sugar level, among others.
Vom Fass White Truffle Oil
Vom Fass White Truffle Oil. Gourmet olive oil at its finest, Vom Fass offered it in many different flavors, just as they do in their stores, such as Shangri-La Plaza. White Truffle Oil is one of the most coveted. You can choose the bottle or container that you want and in the amount that you want, too. At Fiesta Verde, though, Vom Fass had its oils in fixed containers.
Queen B honey products
Queen B Honey Cider, Raw and Wild Honey, and Other Honey Products. Queen B Apiaries has its own honey bee farm, and the honey that the bees produce in the farm is sold in the form of Raw and Wild Honey (which contains vitamins, minerals, antioxidants and amino acids), Bee Pollen (rich in Vitamin B, Folic Acid and Natural Amino Acid), Propolis (a natural antibiotic), Honey Cider (a powerful detoxifying and purifying agent), Royal Jelly (a natural rejuvenator that stimulates tissue regeneration and growth), Honey with Pollen (pollen melted with honey that helps prevent illness), and Honey with Fresh Royal Jelly (has antioxidant properties that fights damage from free radicals).
Honey Soap, Bee Pollen Soap and Royal Jelly Soap from Queen B
Queen B Honey Soap, Bee Pollen Soap and Royal Jelly Soap. These exquisite soaps come from the same apiary.
Ju.D Lao’s fruitcakes and pastries
Ju.D’s Pastries & Confectionery. The best fruitcake in town! Ju.D Lao offers different variants of fruitcakes as well as cookies and pastries.
Gallipott Hand and Body Balm (top) and Lip Balm (bottom) in different natural flavors. Gallipott Organic Apothecary selects and uses only the purest and naturally derived oils of organic plants and flowers to make all-natural and handcrafted products.
Gallipott’s handcrafted soaps
Gallipott’s Handcrafted Soaps. Variants include Grapefruit Thyme, Lemon Tart and Cranberry.
Seaweed sandwich snacks in different variants
Seaweed snacks from Daily Veggie. My choices were Almond Seaweed Sandwich, Pumpkin Seeds Seaweed Sandwich, and Sesame Seaweed Sandwich. I love seaweeds, and these sandwiches have nori sheets as ‘bread’ and either almonds, pumpkin seeds or sesame as filling.
Maitake Crisps and Seaweed Sandwich
Mushroom chips and more Seaweed sandwich! Ejji’s Japan Maitake Crisps make mushrooms a natural, light and healthy snack—and they’re crunchy, too! And here’s more seaweed sandwich for me to munch on guiltlessly.
Fresh kiwi from New Zealand
Fresh kiwifruits from New Zealand. Delicious kiwifruits were sold for an affordable Php100 for six pieces during the trade fair. A bargain indeed.
Proceeds from Fiesta Verde went to Tzu Chi Foundation, a non-profit organization founded in Taiwan in 1966 with the objective of assisting in the field of charity, medicine, education, environmental protection, and promotion of humanistic values and community volunteerism. Present in 54 countries, Tzu Chi Foundation established its Philippine chapter in 1994 and has been extending fast and invaluable assistance to the government especially during times of disaster. The Foundation’s contributions to Leyte’s rehabilitation after Typhoon Yolanda wreaked havoc on the province has, to date, amounted to over Php2 Billion.
Models, with Zulusibs Inc. general manager Jaton Zulueta (extreme left) and Keratin Complex VP-international sales Mindy Dillan (sixth from left), showing their ‘before’ photos and sporting their new hairstyles achieved with Keratin Complex’s new Menu of Services
LET’S take a break from our many dining discoveries and adventures and peek at what’s happening in the hairstyling industry with this post. After all, even the most serious foodies need to look good and feel good, and it’s always nice to be able to keep up with the times.
Well, we all know that for a time, hair rebonding was all the rage. Women, especially those with naturally curly hair who wanted to have long, silky, straight hair, were paying thousands of pesos on a regular basis just to be able to enjoy their long, silky, straight hair. Then it became hair relaxing. But although hair rebonding and hair relaxing lorded it over the beauty scene for a while, people started noticing that, well, the straightening procedures employed in hair rebonding and hair relaxing left them with stick straight hair that was difficult to color and style.
A group of industry innovators in the United States took note of this and started experimenting with new treatments that can make hair healthier and more beautiful each time clients availed of the service instead of the other way around. Now comes the brand Keratin Complex, which was the result of having leading chemists and industry experts working together towards a common goal.
Keratin Complex products
Keratin Complex harnesses the power of keratin, an essential hair protein, to come up with a smoothing technique that produces gorgeous hair without harming it in the process. For the new technology that it introduced, Keratin Complex has won the Stylist’s Choice Awards in the U.S. for Best Smoothing Company for six straight years. The good news is that Keratin Complex, which changed the face of the hair industry, is now in the Philippines.
The brand was actually launched in 2007, and it was brought to the Philippines in 2010 by Zulusibs Inc., but, just recently, it launched its new Menu of Services over lunch at Sala Bistro in Greenbelt, Makati City, with Keratin Complex vice president-international sales Mindy Dillan in attendance. It drummed up more awareness about the brand.
“Keratin Complex introduced a smoothing system which gave hair a more natural look while keeping it young shiny and beautiful. The key is the protein keratin, and its power has made curly hair wavy, wavy hair straight, and everyone’s hair shiny, frizz-free and more manageable,” explains Jaton Zulueta, general manager of Zulusibs Inc.
The premier smoothing brand’s newly launched Menu of Services, which uses the brand’s line of products, consists of seven different services or seven smooth ways for clients to enjoy Keratin Complex’s inventive smoothing system.
1. The Signature Smoothing Solution — for long-term smooth hair. Dubbed as the ultimate in salon services, this award-winning treatment gives clients sexy and smooth hair for five months. It reduces frizz and curl by up to 95%. The meticulous takes two hours in the salon and requires clients to refrain from shampooing their hair for three days. 2. Express Blowout — for busy women who want smooth hair. The treatment, which results in the same silky smooth finish for the hair, takes only one hour in the salon and lasts up to six weeks. Clients are only refrained from shampooing their hair for eight hours after the treatment. It also allows clients to have their hair colored on the same day. 3. Same Day Smoother — for same day shampoo. Clients who have an important event to attend on the same day can avail of this service, as it gives them soft, shiny hair with no downtime. Hair can immediately be washed after the service, using Keratin Complex Shampoo, and the treatment has an effect that lasts for up to three months. 4. Curl Tamer — for smooth curly hair. This treatment proves that smooth hair doesn’t always have to be straight hair and is a fresh approach to giving curls a boost. It takes out the frizz, so that the curls get more defined and manageable for a fuller, healthier look. Results last up to two months. 5. Smooth Meets Color — for same day smoothness and color. This treatment locks in color and shine for a long period and is perfect after an Express Blowout or other Keratin Complex services. 6. Spot Smoother — to fix problem areas. For clients whose hair problem is concentrated on, say, damaged bangs, cowlicks or ends, this smoothing treatment is target-specific and solves the problem in an instant. 7. Smooth for Men—for men who need a solution for frizzy hair. Who says hair smoothing treatments are needed only by women? Men, too, need to have a sleek, polished look, and all it takes is one hour to achieve it. This treatment is great for men who want to grow their naturally curly hair but without the unruly frizz.
These services are now available in salons. For more information, email firstname.lastname@example.org.