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There’s more to Italian sparkling wine than Prosecco

THE PROSECCO boom is real: Sales are projected to reach 412 million bottles annually by 2020, up from 150 million a decade ago.

Desserts King of El Bulli goes to London

ALBERT ADRIÀ is an unlikely champion of healthy eating.

Canada: beyond maple syrup

CANADA isn’t all about maple syrup. Aside from its booming industries in all fields, a certain source of pride are its agricultural products, including beef.

Healthy sisig wins 1st Knorr Sisig Masters finals

IT TAKES a lot of skill and creativity to re-conceptualize a staple Filipino dish and ensure that the modern take is made even more delectable.

The synergy of four hands

SYNERGY means quite simply, the “creation of a whole, greater than the sum of its parts.” We witnessed synergy on Nov. 13 in The Peninsula’s Old Manila when two budding masters, Allan Briones and Jordy Navarra, joined forces for a memorable preview of a dinner called “A Fourtaste of Things to Come” set for Nov. 28.

It takes a day and a half to make this roast...

FOR EVERY bite of chef Billy Cheong’s roasted goose, you’re tasting about a century’s worth of history and the labor of a day and a half.

Stop trying to pair wine with your turkey

IN 2015, a Survey Monkey poll carved the US into regional Thanksgiving food factions. Call it the terroir of Thanksgiving: The Southeast is the home of canned cranberry sauce and mac and cheese, while New England embraces squash.

The backstory behind the Grand Wine Experience

LAST FRIDAY I was among the large contingent of oenophiles that trooped to the Marriott Grand Ballroom in Newport City amidst the usual insane pay-day weekend traffic mayhem, to take part in the Philippines’ only annual large-scale wine gathering, also popularly known as the Grand Wine Experience. It is by far the country’s most prestigious annual wine event, and already ranks as one of Asia’s most important wine spectacles as well.

Discovering Surabaya’s spices and steams

AS THE crow flies, or an airplane would, Surabaya in Indonesia’s Java Island would just be two hours away from my hometown of Davao in the Philippines’ southern island of Mindanao.

Tasting France in a glass

WITHIN EVERY bottle of wine is a summary of time and space in which a wine was made: from every drop of sunlight and rain, to the air and the soil from which the vines absorb life.

Cebu’s Rico’s Lechon opens its biggest branch in Pasig’s Tiendesitas

IT TOOK a while for a franchiser’s ambition to bring Rico’s Lechon, the popular lechon (roast pig) brand of Cebu to Manila.

Rebisco marks its 55th anniversary by going artistic with its cookie...

JUST ABOUT every Filipino is introduced to Rebisco products at a young age — from finding the snacks in their school lunch bag to receiving a can of assorted biscuits from relatives during special occasions. This year, the company marks its 55th year with the launch of special edition designer biscuit tins.

GrabFood launched with Crave City

WHILE GrabFood, transport services app Grab’s food delivery system, has been operational for quite a while now — it has been in place since June in select cities, expanded operations in July to cover all of Metro Manila, and in October began beta testing in Cebu and Mandaue — it was launched officially on Nov. 10 in an event called Crave City. Crave City is open to the public until Nov. 10, with customers able to order food via the app (provided onsite) from establishments Mom & Tina’s, El Chupacabra, Señor Pollo, Bawai’s Vietnamese Kitchen, Charlie’s Grind and Grill, Gong Cha, Ersao, Aysee, Sunrise Buckets, Manila Creamery, and Stockpile, which have stalls in BGC’s Globe Amphitheatre.

Sky-high dining

SORRY, but your industrial-inspired restaurants will have to take a backseat this Christmas. BusinessWorld just had a preview of Christmas dinner at Discovery Suites’ Hangar 43, and let me tell you, dining with a view filled with real cranes and cables, and actual buildings and city lights, concrete and exposed pipes won’t look the same anymore.

Michelin awards stars to 76 NYC restaurants

MICHELIN handed out its coveted stars to 76 restaurants in New York City in its 2019 guide on Tuesday, four more than last year, boosting the Big Apple’s reputation as a global destination for its diverse and innovative culinary offerings.

Dining bargains abound on NYC ‘cheap eats’ list

LAST WEEK, Michelin released the 14th edition of its Bib Gourmand list for New York — also known as the acclaimed guide’s “cheap eats” list. The five boroughs scored 129 restaurants, including 27 new spots. That compares with last year’s 127 Bib Gourmands and only 14 new spots, which means a lot of places were taken off the list because they either closed, weren’t worthy, or moved up to Michelin-star status.

Cravings focuses on family as it turns 30

THERE’S nothing quite like a Sunday lunch with the family, and for the 30th anniversary of Cravings in Katipunan, promos and new serving sizes are going to make you run out of excuses to miss it.

National Food Showdown: a showcase of the best

“LUZON, Visayas, and Mindanao! Are you ready!” esteemed chef Myrna Segismundo said above the buzz of culinary enthusiasts crowded into Elements at Centris on Oct. 27 for the second day of the National Food Showdown.

Essay on bagoong made of pork wins DGF Food Writing Award

FOR its 16th year, the Doreen Gamboa Fernandez (DGF) Food Writing Awards tackled bagoong, the smelly, salty, fermented fish paste that is a staple on Filipino tables, achieving such a status that Jose Rizal, the country’s national hero, defended it.

Hard Rock Café returns under new management

In 2017, Hard Rock Café Makati City closed its doors, ending a more than 20 year run of good food and good music, but Hard Rock Café isn’t gone forever as barely a year after its disappearance, the international restaurant-bar chain has announced a comeback in Manila, with a plan to open in Conrad Hotel’s S’Maison in December.

Flavors of Halloween

WHAT would Halloween be without a scary cupcake or a punkin flavored pie? Here are some of the themed sweet treats one can find around town.

Two concepts join in Max’s Kabisera

MAX’S GROUP Inc., opens its 196th location with a new concept that targets a market not “typical of a Max’s restaurant,” by combining the casual dining experience with a family restaurant concept the group is known for, according to a company executive.

Food round-up: do gooders, new chocolates, and artisanal bread

PAN DE SAL is a staple on Filipino breakfast tables. With the onslaught of rising prices though, families have had to scrimp and save. Mondelez International’s Eden, a processed cheese food, kicked off its #GiveGoodness campaign on World Pan de Sal Day (the country’s counterpart to World Bread Day, which fell on Oct. 16). The campaign’s launch took place at Quezon City’s Kamuning Bakery Café which participated in giving away Eden goodie bags to guests and the local community together with 50,000 pieces of pan de sal. Some of the campaign’s beneficiaries include Metro Manila’s urban poor families, Quezon City residents, public school teachers and students, among others.

Romulo Café goes off-menu

A FAVORITE Filipino restaurant of many, Romulo Café is introducing family- and friend-favorites as part of its off-menu buffet choices.

Enjoy afternoon tea and raise funds to help cancer patients

THROUGHOUT the month of October, a number of companies are holding special events and promos to improve awareness of breast cancer, and in many cases to raise money for research, awareness, and treatment centers.

Why would anyone ever pay $558,000 for a bottle of Burgundy?

WHEN A private Asian collector bid an eye-popping $558,000 for a single bottle of 1945 Romanée-Conti at Sotheby’s sale this past Saturday in New York, a world record was smashed. This was not just the highest price ever reached for a 750 ml bottle of Burgundy, but also the highest for any bottle of wine ever at auction.

A New York City outpost

A CITY can mean many different things to many people. What is important though, is how you see the city; and how it enriches you, and how you honor it, in turn.

A radical plan to slow climate change: Eat less meat

IF YOU want to save the planet, put down your burger. Or rather, finish it, savoring every single bite, and mentally prepare yourself not to have another until at least next week.

NYC sale of 172-year-old wine has surprise: It’s still drinkable

IN A chilly wine warehouse in the Bronx two weeks ago, a famous Portuguese wine maker pried ancient corks from five-gallon glass demijohns of 19th century Madeira. Was the wine inside still drinkable? Madeira ages longer than other wines, but 150-plus years?

All roads lead to the stomach

WE’D LIKE to think that the hours spent in cars and the hours spent waiting for a meal feel the same: both measures of time were made to exist to make the final results more rewarding.

Johnnie Walker House pops up

THE WORLD’S leading Scotch whisky is also known for its so-called Johnnie Walker Houses “designed to immerse (patrons) in the history, provenance, and pioneering spirit of the... brand,” as a “lifestyle space and part museum (which brings together) luxury whisky innovation with art, design, fine-dining, and culture.”

Here are the world’s Top 50 Bars — and the best...

FANCY A few cocktails at the world’s best bar? Better be quick: It’s preparing to close.

Lebanon wines bring villages back to life

BEIRUT — Lured by Lebanon’s wine making potential and nostalgia for his homeland, Maher Harb left a Paris consultancy job in 2010 and dug vines into the soil of family land unused since the country’s civil war.

Not just organic, but vegan too

A BOTTLE of wine holds within its confines time and space, for a wine maker has distilled into a liquid the soil, the sunshine, and the care that went into making it. An Australian wine maker is proud to say that he has done that, all while embracing nature and minimizing Man’s touch.

Wine Made Easy: Nine cheap Pinot Grigios actually worth drinking

HERE’S a sad truth. Most pinot grigio is so watery, bland, and just plain dull that wine snobs scorn it and sommeliers at top restaurants won’t list it. Asking for “just a glass of pinot grigio” has almost become an admission that you don’t pay attention to what you swallow.

Rare $1.2-M bottle of Macallan to lead Bonham’s auction

A BOTTLE of rare 60-year-old Macallan could fetch a record price at a Bonhams Edinburgh auction on Wednesday (Thursday in Manila) as buyers show an unslakable thirst for limited-edition scotch whiskies.

What makes a classic?

WHAT MAKES something a classic? To many people, it means something that has proven itself over the years to be consistently of merit.

S. African villagers tap into trend for ‘superfood’ baobab

MUTALE, South Africa — From before dawn, 54-year-old grandmother Annah Muvhali weaves between baobab trees that loom over her rural South African home, collecting fruit that enthusiasts worldwide hail as a “superfood.”

Stripping things down to their bare essentials

THE JAPANESE have a gift in stripping something down to its core, allowing for the most essential and most important to come through. We had a taste of the essential on Sept. 19 at the Conrad Manila’s Brasserie on 3’s food promotion, A Taste of Japan. The promotion will run until Sept. 23.

Five ways to boost your online food business

Cloud platform GoDaddy suggests ways to digitize your food biz.

The ‘diamond of the kitchen’

TRUFFLE, deemed as one of the most luxurious and expensive food in the world, finds its way to Newport Mall with truffle-lovers getting the rare chance to taste an array of specialties made with this culinary gem hailed by many as the “diamond in the kitchen.”

Sabor, por favor

WHEN WE SEEK pleasure in dining, is flavor enough to carry the whole experience, or is exploration, adventure and atmosphere vital to achieving complete sensory pleasure?

Boat cuisine: Superchef Ducasse takes to the water

STILL SMARTING from being kicked out of his Michelin-starred restaurant halfway up the Eiffel Tower, France’s most famous chef Alain Ducasse is pressing on instead with a new restaurant almost directly underneath it—and, he boasts, it floats.

Naked and proud: food in the raw

CHRISTIAN MARK JACOBS, businessman and husband of fashion designer Francis Libiran, is showing the world something naked: food.

Lobsters: From trash to treasure

SOMETHING big and red is coming to town in November — and it is not an early visit from St. Nick. We’re talking about Red Lobster, of course.