October 18, 2012. Sydney. As I have been telling everyone, I am no great lover of Filipino food. I insist that the statement does not make me less Filipino or less patriotic. It is just that I cannot tolerate the smell of patis or fish sauce and the live squirmy creatures I found in bagoong (shrimp paste) when I was a young lad.
But the launching of the Philippine Food Festival at Shangri-La Hotel in Sydney was something I wouldn’t miss. I never could say ‘no’ to the invitation of Ms. Consuelo ‘Lito’ Jones, Philippine Tourism Attaché. She is just a very charming lady who deserves to be in her post for life.
Lito welcomed me at the entrance and saved me from the embarrassment of not being listed in the guest list. She simply brushed aside what was probably a computer glitch.
San Miguel beer was overflowing, courtesy of Danding Cojuangco who was one of the various sponsors of the event. Another co-sponsor was Arnul Pan, Country Manager of Philippine Airlines, the international carrier that brought in Gene del Prado, the Executive Sous Chef of Makati Shangri-La Manila.
The event was graced by the presence of Her Excellency, Philippine Ambassador Belen Fule-Anota and Consul General Anne Jalando-on Louis who came with her husband Gerard.
Fiesta Food Galore
Everyone was delighted in tasting what was probably meant as ambrosia or ‘food for the gods.’ Appetizers included fresh oysters dipped in vinegar and other enhancing spices. I could not resist the green mangoes and was almost tempted to try the ‘ginisang bagoong,’ which was floating in healthy olive oil. There was also that marvellous concoction of prawns that was meant to be a special hors d’oeuvre. I just had to go back for a second serving.
Not to be missed was the roast suckling served as part of the entrée. The meat was so tender that I didn’t need a sharp knife. The crackling skin was roasted to perfection and it really pampered my palate I had to return for more. Never mind my cholesterol level. They used the traditional ox tail in preparing the delightful kare-kare (Filipino curry).
Halo-halo, a mixture of delectable sweets topped with crushed ice and Filipino ice cream was a favourite among those who didn’t care about their blood sugar level. It was offered in a separate booth where there was a long queue.
Do you still wonder why I am vigorously trying to cut inches around my waist? — Dino Crescini