Category Archives: Filipino Food Movement Australia

Rafa Nadal finally ties the knot – you won’t believe where!

Internationally acclaimed bridalwear designer ROSA CLARÁ was entrusted with designing the wedding dress Mery Perelló wore to say “I will” to Rafa Nadal.

Mery Perelló was not alone in trusting Rosa Clará for such a special occasion. Ana María Parera (Rafa Nadal’s mother), María Pascual (Mery Perelló’s mother) and Maribel Nadal (the groom’s sister), all wore stand-out designs from the Rosa Clará Cocktail Collection.


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New Filipino Hawker in Sydney’s Darling Square

A cute little hole-in-the-wall situation on the new laneway at Darling Square that opened up a month ago, it’s an express rendition of Rey’s Place in Darlinghurst.

Unlike it’s big brother, Rey Junior is tucked in Little Hay Street – the laneway that takes you straight from Chinatown to Darling Square.   Open just a month, it’s great spot for surrounding locals, working commuters and students with its express service of street style snacks and rice bowls featuring some highlights in Filipino Cuisine.  4 inside stools and two tables outside for small groups – its for those on the go.

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John-Mark Tokong Claims Thrilling Victory at 25th Siargao Cloud 9 Surfing Cup QS1,500

Filipino superstar John Mark-Tokong (PHL) has taken out the 25th annual Siargao Cloud 9 Surfing Cup World surf League (WSL) Qualifying Series (QS) 1,500 event.   Tokong won the thrilling final against Hawaiian prodigy Noah Beschen (HAW) in pumping four-to-six foot surf at Cloud 9.

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The 2019 Siargao Cloud 9 Surfing Cup is presented by Globe Telecom, Official Beverage Sprite, Supported by Jeep, Philippine Sports Commission, Philippines Department of Tourism, Office of Cong. Francisco Jose “Bingo” Matugas II, Provincial Government of Surigao Del Norte, Gov. Francisco “Lalo” Matugas, Municipality of Gen. Luna, Mayor Cecilia Rusillon.

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Helm: Exploring the mind of a creator – Chef Josh Boutwood

Screen Shot 2019-10-02 at 7.38.01 PMIt’s the intimate 10 seat triptych that shine’s light to Chef Josh Boutwood’s personal experiences and culinary training.  Each venue captures a distinct idea or characteristic of his personality.  The menu here is designed with minimal chic in a monochromatic palette with balances of grey.   3 venues.  3 colours. A central theme that seems to emerge across his culinary expressions.

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“I have a deep connection with the number three. It is connection that fuels my fascination with triangles.  When creating a dish, I imagine a blueprint in the form of a triangle.  In some instances, the points of this triangle represent ingredients: a starch, a protein or a vegetable. Sometimes, the points could be flavors such as salt, bitter and sweet. The points could even signify textures like soft, chew and crunch.  My challenge is trying to find the equilibrium within a dish, a sense of balance between each point of the triangle.  The process can be brutal in its simplicity but it is always elegant in its symmetry.” says Chef Josh Boutwood.

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Unlike our visit to the more laid back nuances of Savage , there’s an intimacy with the food creator that adds to the diner’s experience with all seats focalised on the kitchen.  His drive to innovate and define his unique style, the result of a catalystic encounter during a stint in Sweden when criticised for his lack of experience in the kitchen.

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Video Report: Macarthur Square 40th Birthday Celebrations

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Macarthur local, “It’s Mariel’s V-Log” documents the family adventures of mother and son – Mariel and Michael.   From the Wiggles concerts, toy shops, adventures in the city  and everything else in between, some of her most popular videos have organically been seen by 17-30K people.    

The Savage wizardry of Manila fine dining

Bonifacio Global City exemplifies modern city living in the Philippines’ metropolitan city of Manila.   The playground of the finance district,  sees a once military site owned by the United States of America flourish into a haven of high rise office towers, high end retail which they describe as “the perfect marriage of form and function”.

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Opening Message in the menu sets the tone for a culinary journey unlike no other: “Welcome to SAVAGE. Within these walls, cracked floors and the burnt oak scented air you will find a cuisine that is not defined by a culture and neither by an ingredient, but a philosophy. To limit the use of gas and electric to create sustenance without the luxury of technology, this is what we call pre-industrial cuisine. We have searched high and low for the best quality of wood in which would contribute a light sweetness and heavenly aroma and act as a major ingredient to our dishes, we sourced the perfect charcoal for optimum heat and most importantly nurtured a team that would become the heart and soul of save. This is SAVAGE in its most primal form, enjoy. “ – Chef Josh Boutwood / Helm, Savage, The Test Kitchen

Downstairs is Helm, the exclusive restaurant of Chef Josh Boutwood’s 10 seating degustation.  Tickets close within days of your reservation and it’s for that reason we end up in its sister venue, Savage.  The Test Kitchen completes a trilogy of venues which is used to experiment new dishes, ideas and innovation.  The menu is typically improvised.

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The Independent Supernatural Kung Fu Killer: He’s no token!

He’s a regular on the international circuit, a legacy character from Supernatural, a feature film artist who made his debut in Kung Fu Killer after being discovered through his martial arts skills which he began at just 13.

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We had a chat with Osric Chau while he is in town for this weekend’s Oz Comic Con tour in Brisbane and next week in Sydney.   “Oz Comic Con is such a great way to connect with fans” he said.   With events globally, it is the pop-culture pilgrimate that reels in some of the most passionate fans of artwork illustrators,  movie, television fans in a cosplay pan-pop spectacle of the production houses of the hour – from HBO, to Warner Bros, and more recently, Netflix, Amazon, and Hulu.

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