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Billions for commercial tuna industry, crumbs for fisherfolk
Months of investigation by Bulatlat revealed that the booming commercial tuna industry in General Santos City, dubbed the Philippines’ “tuna capital,” favors industrial scale commercial fishing fleets at the expense of the livelihood of thousands of ordinary fisherfolk. The post Billions for commercial tuna industry, crumbs for fisherfolk appeared first on Bulatlat......»»
Indonesia catches illegal Philippine fishing vessel
JAKARTA, March 22 (Xinhua) -- Indonesia has caught an illegal fishing vessel from the Philippines and its four crew members with fake documents in the Sulawesi Sea, the Marine Affairs and Fisheries Ministry has reported. Acting Director General of Marine Resources and Fisheries Supervision, Pung Nugroho Saksono, said Thursday that the vessel was caught on Monday, when it was transporting around 2 tons of tuna to.....»»
‘Chasing Tuna in the Ocean’ ekis sa mga lokal na sinehan, bakit kaya?
PAGKATAPOS ng pelikulang “Barbie,” naging kontrobersyal naman ngayon ang bagong pelikula na “Chasing Tuna in the Ocean” dahil sa pagpapakita ng “nine-dash line.” Kung matatandaan, unang ipinagbawal ang “Barbie” dito sa Pilipinas at sa Vietnam dahil nahagip sa pelikula ang mapa ng South China Sea kasama ang nine-dash line. Ngunit nanindigan ang Movie and Television.....»»
[Kitchen 143] Cantabria by Chele Gonzalez
Indulge in the delectable flavors of Spanish cuisine at Cantabria by Chele Gonzalez, nestled within the elegant ambiance of The Westin.....»»
PDLs look forward to benefits of DA, DOJ project
The Department of Agriculture (DA) and the Department of Justice (DOJ) have initiated the Reformation Initiative for Sustainable Environment for Food Security Project, known as DA RISE, to benefit Persons Deprived of Liberty (PDLs). The project aims to reform and prepare PDLs for their reintegration into society, with a focus on agriculture and food production. At the Iwahig Prison and Penal Colony, 70 inmates have been trained in efficient farm systems for rice and vegetable production. One inmate, referred to as Kamote, expressed his enthusiasm for the program, stating that the training has equipped him with the skills to lead a better life after his release. The project is aligned with President Ferdinand R. Marcos, Jr.'s food security agenda and emphasizes the modernization of Philippine agriculture. During a harvest festival, Agriculture Secretary Francsico P. Tiu Laurel emphasized the collaboration between government agencies, the private sector, and the PDLs, highlighting the shared goal of ensuring food security for Filipino families. The private sector, including seed companies such as Mench Fil-Am Corporation and SL Agritech Corporation, has pledged continuous support for the project. The next phase of the RISE Project will expand to cover 500 hectares of Iwahig's property, including cashew, corn, and rice production, a tilapia pond, and areas for livestock raising and pasture. The project signifies a meaningful collaboration between the government and the private sector to promote entrepreneurship and modern farming technology, ultimately contributing to a food-secure nation......»»
Anya Resort Tagaytay wins prestigious World Travel Awards 2023
Anya Resort Tagaytay, a relaxed, elegant and premier resort hotel under the management of Anya Hospitality Group and a member of the Small Luxury Hotels of the World, has been awarded as the Philippines’ Leading Boutique Resort in this year’s World Travel Awards. This award is a testament to the brand’s exceptional service, outstanding facilities and commitment to delivering a heartwarming guest experience. “We are truly honored to be recognized as the country’s leading boutique resort, especially that the Philippines houses the best resort properties that are on par with international brands,” says Mikel Arriet, hotel general manager. “This award is a reflection of the hard work, passion and dedication of our entire organization to go above and beyond to ensure that our guests have memorable and extraordinary experiences with us.” The annual World Travel Awards is renowned for celebrating hospitality excellence and recognizing the best of the best in the industry. Anya Resort Tagaytay is proud to join the ranks of esteemed hotels and resorts that have received the same accolade. The resort also offers incredibly comforting and remarkable culinary encounters, from the distinctive and captivating flair of Samira by Chele Gonzalez’s signature dishes to poolside grub and the perfect nightcap at Anila Poolside. Log on to www.anyaresorts.com/. The post Anya Resort Tagaytay wins prestigious World Travel Awards 2023 appeared first on Daily Tribune......»»
Creativity with local produce elevates this new tasting menu
Chefs Chele Gonzalez and Carlos Villaflor recently created a new 10-course tasting menu at Gallery by Chele based on their philosophy of curating local produce and creating dishes inspired by Philippine traditions. Then the chefs apply their own modern techniques and global palates to showcase our native ingredients’ best qualities, often to stunning effect......»»
‘Intimate Audrey’ in Manila
'Intimate Audrey' is a bespoke exhibition on the life of Audrey Hepburn created by her son, Sean Hepburn Ferrer, to celebrate her 90th birthday anniversary. Originally launched in her birth town of Brussels, Belgium, the exhibition made a stop in her home country of the Netherlands (Amsterdam) where she spent the war year. The exhibition includes over 800 photographs, memorabilia, dresses, and accessories, as well as her never before seen fashion drawings and humanitarian writings. A series of poignant videos bring each of its chapters to life. [caption id="attachment_167063" align="aligncenter" width="240"] Sean Hepburn Ferrer[/caption] Part of the Intimate Audrey experience in Manila and a unique addition to the execution that was last on display in Amsterdam is an exclusive tribute called “AUDREY: An Homage from Filipino Fashion.” This section highlights the works of some of the Philippines’ most celebrated designers and how each one of them took inspiration from Audrey Hepburn’s films to the documentation of her personal life. It includes works and pieces from Pepito Albert, Ivar Aseron, Vic Barba, Mike Dela Rosa, JC Buendia, Len Cabili, Auggie Cordero, Rhett Eala, Jun Escario, Ben Farrales, Cesar Gaupo, Rajo Laurel, Jojie Lloren, Dennis Lustico, Randy Ortiz, Frederick Peralta, Puey Quiñones, Patrice Ramos-Diaz, Philip Rodriguez, Cary Santiago and National Artists Salvacion Lim-Higgins, and Ramon Valera. Attending the vernissage in Manila are Audrey’s own son, Sean Hepburn Ferrer, and her granddaughter, Emma Hepburn Ferrer. [caption id="attachment_167064" align="aligncenter" width="240"] Emma Kathleen Ferrer[/caption] FashX, a fashion trade and licensing company in the Philippines, has partnered with the country’s leading retail chain SM Supermalls, to hold this first-in-Asia exhibition of “Intimate Audrey” at The Museum at S Maison at the Mall of Asia Complex in Pasay City from 1 August 2023 to 29 October 2023. The event's official partners include SMDC, Vogue Philippines, Furla Eyewear, Hardys, Gallery by Chele, The Henry Hotel Manila, and The Diarist. Exhibition tickets will be available online via SM Tickets and at all SM Ticket offline locations such as SM Department Stores and SM Cinemas. Exhibition access is priced at P850 with a special rate of P450 for students, senior citizens, PWDs, national athletes, and medal of valor awardees, and allows access to the 730-square-meter space for one hour and a half per visit. The post ‘Intimate Audrey’ in Manila appeared first on Daily Tribune......»»
Tagaytay resort presents new lunch menu
Anya Resort Tagaytay continues to innovate and expand, offering diverse activities, deluxe accommodation and services and a varied selection of culinary treats. The resort’s Anila Poolside Restaurant recently launched its newest lunch menu, offering a delightful mix of Filipino and international dishes prepared by executive chef Chris Leaning. Starters include Anila Gambas and Chorizo Al Ajillo, shrimps cooked with chorizo in virgin olive oil; Deep Fried Chopitos, fried baby squids coated in homemade seasoning mix served with remoulade; and Lumpiang Shanghai, a combo of pork, prawn and vegetables wrapped and fried with sweet chili dip on the side. [caption id="attachment_162750" align="aligncenter" width="2560"] lumpiang Shanghai.[/caption] [caption id="attachment_162749" align="aligncenter" width="2560"] Dried Fried Chopitos.[/caption] For the main course, there’s Cochinillo Asado, Spanish-style whole roasted suckling pig served with vegetables on the side. [caption id="attachment_162751" align="aligncenter" width="2560"] Cochinillo Asado.[/caption] For seafood, the chargrilled butterfly-style Grilled Shrimp has a hint of brandy flavor. [caption id="attachment_162752" align="aligncenter" width="2560"] Grilled Shrimp.[/caption] The Beef Shank Bulalo is a no-brainer dish as Anya is located in Tagaytay and the city is said to be the bulalo capital of the country. Anila’s beef bulalo is braised for hours with vegetables like corn and potatoes. The Classic Paella is packed with seafood, pork and chicken, served with lemon and aioli sauce. [caption id="attachment_162758" align="aligncenter" width="2560"] Classic Paella.[/caption] To cap the meal, choose between the 5Layer Jack Daniels Chocolate Fudge Cake and Chef Chris Mango Tres Leches. [caption id="attachment_162753" align="aligncenter" width="2560"] Layer Jack Daniels Chocolate.[/caption] [caption id="attachment_162754" align="aligncenter" width="2560"] Chef Chris Mango Tres Leches.[/caption] The 5Layer Jack Daniels Chocolate Fudge Cake is a chocolate moist cake layered with chocolate ganache flavored with bourbon syrup and served with warm salted caramel sauce. Chef Chris Mango Tres Leches is a chiffon sponge cake with three kinds of milk made sweeter with mangoes on top and caramelized cashew nuts. The resort makes it a point to use local produce to support the local farmers in the area. “Even if some dishes have international origin, we still use what we can locally to help and support our local farmers,” said Leaning. Anila also has a Soul Menu which is “a delicious and healthy alternative to classic dishes that will benefit the body and soul without compromising taste, texture or presentation,” Leaning concluded. Anila Poolside is open to serve resort guests — and outside guests — from 11 a.m. to 6 p.m. Anya Resort Tagaytay is on Buenavista Hills Road, Barangay Mag-asawang Ilat, Tagaytay City. For more information, visit anyaresorts.com. The post Tagaytay resort presents new lunch menu appeared first on Daily Tribune......»»
A provincial breakfast
For health, a doctor-friend advises we should drink more of our native pure chocolate beverage instead of coffee. My doctor-friend says current research shows drinking native pure cacao builds up stem cells, cells that, as I’m often confidentially told, are extending the shelf life of some of our more colorful geriatric politicians. But other than medical counsel for regenerating tired old bodies, his advice had me nostalgic for the laid-back charms of my hometown, Cebu City, in the 1960s and my childhood breakfasts. Back then, the multi-layered aroma of the frothy sikwate, Cebuano for native chocolate drink, wafting in the quiet dawn air was a sheer, inimitable pleasure. Prepared by my mother, the sikwate bubbled in a terracotta Grecian pitcher-shaped, charcoal-bottomed batidor sitting precariously on a single earthen stove, fired up by bakawan or mangrove wood. If I happened to be up at the crack of dawn, I would watch my mother vigorously palm-rolling the wooden long-handled bolonea to dissolve the pure cacao tableya and brown sugar in boiling water, to achieve the sikwate’s velvety smoothness and lip-smacking frothy glory. Once poured into large thick-walled glass tumblers — those working-class glasses often found in Chinese restaurants — the sikwate came served with generous servings of the Cebuano delicacy puto maya and succulent ripe mangoes. Itinerant vendors sold the banana leaf-wrapped, triangle-shaped puto maya, but the sweet mangoes came from the market, likely sourced from the city’s abundant mango groves in the Guadalupe district, now a distant memory. Puto maya is steamed sticky glutinous rice or malagkit. Cooked for an hour with coconut milk or gata, sugar, salt and ginger — fresh ginger juice gives the puto maya an added kick — the delicacy was scooped straight from the steamer and served on a plate when bought from the public market stalls. If puto maya wasn’t available, there was always my Lola Isang’s celebrated budbud. Lola Isang, my late paternal grandmother, had a singular way with heirloom budbud recipes, just as my late mother had with cakes, breads, tarts, pies, ensaimada, napoleons, and exquisite silvanas dusted with cashew bits. Budbud is simply sticky rice mixed with coconut milk, sugar and salt steamed over low heat, then hand-rolled to about five inches long and wrapped in banana leaf. Budbud is the simplest food in the Cebuano rice-cake universe, but if my Lola Isang felt fancy enough when she woke up at 3 a.m. to make them she would roll them together with diagonal violet strips like a barber’s pole, which I later found out wasn’t ube but was still malagkit, only colored. And if Lola Isang had some millet around, which in Cebu came in the form of kabog from Catmon town in Northern Cebu, she would make one of Cebu’s unique delicacies, budbud kabog. Kabog is Cebuano for bat and for the small-seeded cereal plant that grew wildly on Catmon’s mountainous terrain, so named because bats feasted on them. Kabog seeds are coarse and bland. But once pounded and cooked with coconut milk and sugar it amazingly transforms into budbud kabog, eagerly sought after by aficionados, mostly sabungeros. Yet, all these delicacies were merely breakfast starters. In 1960s Cebu City, Cebuanos had two official breakfasts: The light painit in the early morning hours and the much later heavy pamahaw. Pamahaw in other households, of course, would have the more familiar scrambled eggs and Brazilian corned beef, but I definitely remember eating with gusto ma-is for pamahaw. Ma-is is of course corn. But the corn here is not on the cob but well-milled corn grains steamed to the consistency of rice. Unfeasibly as corn now sounds as a staple, but tummy-filling ma-is was definitely pamahaw, especially if paired with dangit or little round bite-size Cebuano chorizos or the rich fishy flavor of ginamos or partially fermented bolinaw (anchovies), of which Jose Rizal once insisted to a Spanish historian that Filipino fermented fish dishes were neither stinky nor rotten. Email: nevqjr@yahoo.com.ph The post A provincial breakfast appeared first on Daily Tribune......»»
Cakes for Dad
Father’s Day takes place every third Sunday of June, and this year it falls on 18 June, which is already this Sunday. It is that one special day of the year when the world honors fathers (and father figures) by recognizing the important role that they play in our lives. A celebration which started in Washington, United States, in 1910, Father’s Day has been observed in the Philippines since the 1980s. It is not an official public holiday, but since it falls on a Sunday, families are able to celebrate it without any problems. As it is with Mother’s Day on the second Sunday of May, families usually celebrate Father’s Day with food. They go out and enjoy lunch or dinner together. They also gift Daddy dear with a cake or confection. Here are some of the options. [caption id="attachment_144641" align="aligncenter" width="525"] Kumori's Chocolate Truffle Cake.[/caption] EXCLUSIVE FATHER’S DAY CAKE Kumori Japanese Bakery & Café is offering an exclusive cake for Father’s Day. It is called Midnight Choco Truffle Cake, a rich chocolate cake layered with cocoa brownies and dark chocolate ganache. Petite in its five-inch in diameter cake priced at P699, it is available in Kumori branches in Metro Manila as well as online via www.kumori.com.ph or through food apps Foodpanda and GrabFood. [caption id="attachment_144638" align="aligncenter" width="525"] photographs by dolly dy-zulueta for the daily tribuneConsuelo's Coffee Crunch Cake.[/caption] THREE OPTIONS Consuelo’s Artisan Cakes highlights three 8x3-inch cakes for this year’s Father’s Day celebration — Dark Chocolate Fudge Cake, Old-fashioned Chocolate Cake and Coffee Crunch Cake — which the cake expert thinks are all perfect for Dad. Dark Chocolate Fudge Cake (P1,100) is classic moist chocolate cake with whipped Belgian dark chocolate ganache frosting and cocoa dustings, while Old-fashioned Chocolate Cake (P850) is moist chocolate cake with slow-cooked cocoa fudge frosting. Coffee Crunch Cake (P850) is coffee chiffon cake infused with local coffee beans from Sagada, filled with coffee custard and honey crunch, frosted with sweetened whipped cream and topped with honey crunch chunks. [caption id="attachment_144639" align="aligncenter" width="525"] Consuelo's Dark Chocolate Fudge Cake and Old-fashioned Chocolate Cake.[/caption] To order, message through Viber (0961-6392954) or Facebook and Instagram accounts (@consuelosartisancakes). [caption id="attachment_144636" align="aligncenter" width="525"] Photograph courtesy of Le DelicieuxLe Delicieux's Belgian Chocolate Cake.[/caption] NOW THERE ARE FOUR [caption id="attachment_144642" align="aligncenter" width="525"] Photograph courtesy of Le DelicieuxLe Delicieux's Classic Mocha Cake.[/caption] Le Delicieux Patisserie and Café offers five different kinds of cakes for Father’s Day. These are Belgian Chocolate Cake (three layers of cake consisting of moist chocolate cake, mocha chiffon and vanilla chiffon cake, iced with buttercream caramel, covered with melted chocolate, garnished with chocolate curls and almonds) at P970; Red Velvet Cake (layers of red velvet cake, frosted with cream cheese and garnished with red velvet chocolate crumbs) at P900; Mango Dream Cake (two layers of vanilla chiffon cake with cashew meringue bottom layer, frosted with fresh cream and mango slices) at P900; and classic Mocha Cake (mocha chiffon cake filled with light caramel cream, frosted with mocha buttercream, and decorated with hand-piped buttercream flowers) at P700. To order, message Le Delicieux’s Facebook page or call 8561-9601. [caption id="attachment_144640" align="aligncenter" width="525"] Photograph courtesy of Forget Me NotForget Me Not SpecialtyCakes' Fogata and MochoCakes in cake-to-go form.[/caption] CAKES TO GO Forget Me Not Specialty Cakes has on its Father’s Day menu Cakes-to-Go in round tubs in Fogata (chocolate cake with caramel fudge filling and boiled marshmallow icing) and Mocho Cake (a layer each of chocolate cake and mocha cake with mocha buttercream) variants at P325 per cake or P575 for set of 2; and Father’s Day Brownie Loaf (premium dark chocolate brownies with whipped chocolate buttercream icing at P375. To order, message Facebook or Instagram accounts (@forgetmenotspecialtycakes) or contact 0945-5135391 or 8723-2776. [caption id="attachment_144637" align="aligncenter" width="525"] Photograph courtesy of TatatitoTatatito's Salted Caramel Cake.[/caption] INSPIRED BY FILIPINO DESSERT Tatatito has just introduced a new cake just in time for Father’s Day. It’s called Salted Yema Cake, as inspired by a childhood favorite, yema. It consists of delicate chiffon cake layers with rich and sweet yema custard. The cake is available at Tatatito, OPL Building, Don Carlos Palanca Street, Legaspi Village, Makati City. Happy Father’s Day, everyone! The post Cakes for Dad appeared first on Daily Tribune......»»
Some pleasurable thoughts about Chele Gonzalez’s Samira at Anya
The expression “getting away from it all” has never been more truthful than when I recently had a weekend break at Anya Resort in Tagaytay, located in the deepest parts of this mountain resort haven, but not too far either as to get lost — just enough to make one feel removed from the hustle of the noisy and overcrowded metropolis. And yes, everything here is fresh, all in the midst of modern amenities, of course. It’s like being away from the city and yet enjoying its 21st century contraptions. Anya is homey, to start with, with a lobby that looks familiar, designed not to impress but to make one feel relaxed, with an occasional sculpture and painting on the wall that blend well with the rolling terrain one has an ample view of from where one sits and ponders life’s puzzles. Anya, too, is a paradise for a book lover like me, with its own second floor library allowing one solitude and a heart-to-sinew talk with oneself. [caption id="attachment_140285" align="aligncenter" width="825"] Yvette Fernandez, Sunshine Puey and Theresa Leung.[/caption] My recent first visit was even made more memorable because Anya’s famous restaurant, Samira by Chele Gonzalez — yes, the same cutting-edge transformative chef — gave us, his guests for the weekend, a sampling (okay, make that a feast) of his latest concoctions using the best of Tagaytay’s fresh produce alongside his distinctively chosen spices, blending them to please, excite and shock the palate in the most pleasurable way. [caption id="attachment_140294" align="aligncenter" width="738"] CHEF Gele Gonzalez sharing the secrets of his culinary prowess.[/caption] These dishes are new as in newly created, and not adapted or copied or borrowed, but then, to even think that the renowned and celebrated chef was merely giving us a new version of the same old fruit salad (banana, if you will) would be a mortal sin, sacrilege at its highest. [caption id="attachment_140286" align="aligncenter" width="525"] Grilled Tenderloin[/caption] [caption id="attachment_140289" align="aligncenter" width="363"] Glagge Premium Oyster with Compressed Pear.[/caption] [caption id="attachment_140287" align="aligncenter" width="525"] Charcoal Grilled Lobserter served with Lobster Rice, Lemon Butter sauce and Tagaytay Green Salad.[/caption] And yes, Chele Gonzalez is very friendly and witty, if a little bit damn sure of his talent not by announcing it to the whole assembly but by simply feeding you till you burst at the seams, if you know what I mean; and indeed, his gift for creating masterpieces is akin to the masters, if you get the drift again. Besides, there is something very out-of-this-world with his dishes, like they were food from the heavens meant for gods but mislaid in transit from the chef’s orbit and ending up on the table of the most privileged mortals on this side of the universe. Indeed, privileged, if one thinks of how beautiful Anya is and how luxuriously “Sensurround” this whole culinary experience is. Well, what can I say? I am winding like a river and maybe we should blame it on Chef Chele Gonzalez who inspires one to wax poetic and so, I must add, I think that I shall never taste dishes as delicious as those created by Chef Chele, never mind if this doesn’t rhyme. [caption id="attachment_140288" align="aligncenter" width="1004"] Cheese Ice cream with Forest Berry Couis, grilled Strawberries, Lime Meringue Chips and Pickled Mint.[/caption] [caption id="attachment_140295" align="aligncenter" width="525"] Duck Pate Terrine[/caption] Take a look at the photos if you can’t go yet to Samira at Anya and you will understand what I mean. Enjoy while you imagine degusting! [caption id="attachment_140290" align="aligncenter" width="525"] AUTHOR enjoying his breakfast by the Anya garden.[/caption] The post Some pleasurable thoughts about Chele Gonzalez’s Samira at Anya appeared first on Daily Tribune......»»
A Spanish Celebracion with Crimson Mactan’s ‘Enye at Home’
The multi award-winning restaurant of Crimson Resort & Spa Mactan Cebu, Enye by Chele Gonzalez, elevates the Cebuano dining scene yet again as it offers “Enye at Home.” Bring authentic Spanish fair to your dining tables through Enye’s Celebracion special set meals, which you can now enjoy at home, minus the traffic and making quarantine celebrations […] The post A Spanish Celebracion with Crimson Mactan’s ‘Enye at Home’ appeared first on Cebu Daily News......»»