FLAVOURS OF ILOILO

The fairly cold and rainy Tuesday afternoon didn't hinder us from enjoying the galore of gelato specially prepared for us at Nothing but Desserts at The Avenue Complex. I've tried a number of the Mokkilato gelato offerings at Coffeebreak  and NBD  before like kalamansi, mento, mango cheese cake, caramel and tiramisu among others. But when Ms Arvi Sumayo Sicad, Marketing Manager of Great Foods Comcepts Inc mentioned a host of new local and exotic flavours like santol, ampalaya and my "favorite", ginger, it got me all excited. Good thing Nothing but Desserts has their own gelato machine that they can make any flavours under the sun, anytime. Ampalaya gelato  So, lets start with one of the most intriguing - AMPALAYA. No problem with me, I guess since I eat amargoso as a vegetable and I've tasted dishes having this gourd in all its bitterness. The first taste impression I had with the gelato version of bittergourd was it had hints of guava skin taste.

Sounding like a lass from the province of Bulacan, bulakenya is actually a staple offering in most bakeries especially in Iloilo. I consists of a pineapple-based center (just with coloring, flavouring and some corn starch), it is then hugged with a commercialized chiffon bread then folded in the middle creating an eye catching  bread that often gets the attention of kids and kids at heart. 

I found myself really enjoying Ponsyon lately that I’ve visited it more often than I can remember. Of course, I always order my favorite new drink – Pipino Shake. I really like the taste of the fresh cucumbers though I hope they also include the peel to give more of a greenish hue. Speaking of the color green, I really enjoyed the fresh green Lato Salad we had that time. It was very inviting as each “globule” was waiting to burst inside my mouth!   Orange was the evident in the Kinilaw na Pasayan (Shrimp ceviche) we had. If it looks good, it definitely tasted better – very delicious for an occasional shrimp and kinilaw like me. The Baked Scallops were appetizingly subdued yellow with hints of brown garlic. Nonetheless, it was another breakthrough staple that satisfies. We had both the Aligue (crabfat) and Kalkag (shrimp fry) rice but it was the latter I raved and craved about. I’m no crab fanatic much more aligue but when it comes to kalkag, bring it on! The kalkag was

The luxury choice in gelato has now expanded to offer more luscious offerings of gelato flavours, sundaes, Panini, antipasti, gourmet coffee and beverages.  Morelli’s Gelato Caffè has opened its second location at the 2/L of the new Shangri-la Plaza Mall East Wing. The UK-born brand of Morelli’s Gelato brought its grand tradition of gelato made fresh daily to the Philippines last year, when it opened shop at the Power Plant Mall.  Since then, word that the flagship gelato shop of London’s famous Harrods was now in Manila had spread. Brought to the Philippines by Global Restaurant Concepts, Inc. (GRCI), Morelli’s Gelato has over 100 years of gelato tradition behind it.  Italian immigrant to the UK Guiseppe Morelli began by selling his homemade gelato from the back of his bicycle in 1907.  Fifth-generation Bibi Morelli now serves as the continuing family enterprise’s business leader, bringing the brand to exclusive places like Cafe de Paris in Monaco and the Dubai Mall at the B

Kinilaw nga isda is a staple dish for the Ilonggos whether it's at home, in carinderia's or in most restaurants across Iloilo. The bounty from the sea prepared ceviche-style comes in many variations but the most popular is one having coconut milk to make the taste more subtle.  Kinilaw nga Isda (Ilonggo Version) Recipe Ingredients 1 kg. - Fresh Fish Dorado or Tanigue 240 ml. - vinegar 45 gm. - ginger, grated 30 gm. - garlic, chopped 100 gm. - onion, brunoise 100 gm. - tomatoes, brunoise 350 gm. - coconut crème 1 pc. - green mango, grated 3 pcs. - chilli , jalapeno 1 pc. - hot chilli - salt and white pepper Procedure 1. Simmer the vinegar for 20 minutes to remove the excess acidity. Cool 2. Marinate the cubed fish in vinegar for 15 minutes. Drain 3. Combine ginger, garlic, onion and tomatoes. 4. Combine this to the fish. Just before serving add the coconut crème. 5.

It’s not just like your ordinary ice cream.  Those who have savored Nothing but Dessert’s Gelato can attest to its amazing taste. The rich, intense flavor- creamy beyond words- will surely put a smile on your face.  And the secret to its delicious creamy goodness? Nothing but Desserts uses Fresh Organic Whole Milk from Orchard Valley.  With a variety of regular flavors like pistachio, vanilla, almond, hazelnut, Spanish chocolate and a lot more, Nothing but Desserts will surely excite your palate.   And now, you might want to try new flavors that would tickle your interest. Sample tisa, santol, bittergourd, ginger, and many more gelato flavors on your next visit. If you don’t find the fruit that appealing, wait until you try it as gelato. The taste is delightful and creamy up to the last spoonful!   Whether in a cup or in a cone, indulging a few scoops will make your fun  time with family and friends extra delicious. (Nothing but Desserts is located at The A

Over the German specialties of Bavaria, the launching of Smart Communications PayITFwd in Iloilo was a night of inspirational stories and a delicious gastronomical specialties. The speisen und getranke  (food and drinks) consisted of sausages, pasta, pizza, sandwiches, cookies and German beer!   PayITfwd is a social development initiative that aims to enable nation building by increasing access to technology (device + connectivity).The goal is to support, promote, expand, enhance, reward and enable social good efforts that foster LEARNING through technology.These social good acts done by ordinary individuals or groups -- dubbed 'Smart Acts' -- are made 'smarter' with technology.    Technology not only increases access to learning but enables these smart acts to spread its benefits to more communities thus keeping the 'good' going.PayITfwd is the new program of Smart Communications, Inc. that aims to enable the spread of social good acts or 'smart

Salivating over this Crab in Singaporean Chilli Garlic Sauce ? If it looks good, it even tastes better! This mouth-watering dish is part of the new menu launched by Ayanna Garden Restaurant located at the posh Sheridan Boutique Resort in Oton, Iloilo.  Overlooking the Azure Infinity Pool , Ayanna offers sumptuous gastronomic experience in its Asian inspired and al fresco dining set up beside a man-made pond.  Sheridan Resorts marketing manager Joey Osmeña gave guests and the media a gastronomic welcome including members of the Iloilo Bloggers Inc. Chef extraordinaire Miner del Mundo prepared a 26-dish tasting menu that includes premium new dishes as well as Ayanna's best sellers. Appetizers on the menu were served as cocktails as guests started to arrive. I particularly loved the Tuna ala Pobre Sisig that I lost count how many times I asked for a "sampler". If it could have been a regular order, it would be served on a sizzling plate and I wonder how mu