When thinking of world class cuisines, what names of countries immediately spring to mind? French, Italian, Chinese, Indian? They would be the most obvious choices.
It is unlikely that Australian would be at the forefront of the imagination. Most non-Aussies would, if asked, probably say barbecues of prawns and kangaroo meat with Fosters lager leaps straight into the viewing process, along with images of Crocodile Dundee.
Manila's Peninsular Hotel is hosting the Australian food gala. PhotoCredit: Roke
Share, E-mail or Print this page
Yet as can be seen with Australian wine, the old image of the "Ocker" is changing. Australian wine production has started to knock French from its perch over the past few years, mainly because of consistent high quality.
Australian food is trying to rid itself of the "Ocker" image of barbies, kangaroo meat & prawns. Photo Credit: Eternal Dragon
Now it is food that is geting the promotion drive with one of Manila's premier hotels hosting an Australian food gala as can be seen from the press release below.
In the tradition of celebrating exquisite cuisines from all over the world, The Peninsula Manila joins the Embassy of Australia in "Celebrate Australia 2013", a fête to honor the best in Australian food, wine and culture.
Australian cuisine is a relatively recent phenomenon. The foodstuffs of Australia carry a strong influence from people around the world. It all started with Europeans migrating to Australia and taking with them the cooking styles of their homeland, which helped create a rich diversity of Australian flavors. Migrants from North Africa and the Mediterranean brought with them their love for couscous, pickled lemons and tahini, while the rush of settlers from India, China, Thailand, the Philippines, Indonesia and a myriad other nations brought their own distinct styles. As a final flourish, there was the "discovery" of bush ingredients that Australian aborigines had foraged and used for thousands of years.
Adam Mathis (l) and Greg Doyle (r) are among the top chefs showcasing Australian food. Photo Credit: Peninsular Hotels
Have You Been Affected? Click Here
"Tasting Australia 2013" promises to be the perfect opportunity for food lovers to also enjoy the talents of visiting Guest Chefs Greg Doyle, Steven Kelly, Nic Waring and Adam Mathis.
Chef Greg Doyle of Sydney's The Sailors Club is one of Australia's most talented chefs. He is all set to demonstrate to Manila's most discriminating gourmets why he's been awarded the plum prize of "Restaurateur of the Year" and won the prestigious three-hat award by The Sydney Morning Herald "Good Food Guide". Joining him in Manila is his talented Executive Chef Steven Skelly and Executive Pastry Chef Nic Waring.
Monday – Friday
11:30 am – 2:30 pm
6:30 pm – 11:00 pm
6:30 pm – 11:00 pm
The Peninsula Tokyo's Australian-born Executive Chef Adam Mathis is a member of a group of daring and innovative chefs who have emerged from the world's smallest continent and his exciting and new buffet festival selections will highlight native exotic prime cuts and bush ingredients.
Monday – Saturday, Lunch & Dinner
P1,800 (adults) and P990 (children under 12)
Sunday Champagne Brunch 11:30 am – 2:30 pm
P2,100 (adults) and P1,100 (children under 12) P2,900 (with free-flowing Champagne for adults)
Aussie Weekend Barbie by the Pool Of all the cooking styles in Australia, barbecuing is one that many Australians have claimed as their own, and a poolside barbie of succulent meats and the freshest seafood is perfect for the cool and balmy January and February nights.
January 25 – 26 & February 1 – 2
Friday and Saturday6:30 pm – 10:00 pm
P1,300 (adults) and P850 (children under 12)
Kitchen Party with Chef Greg Doyle Spend some time in the kitchen with visiting Australian celebrity chef Greg Doyle and make your party a one-of-a-kind experience. Celebrate, have fun and enjoy the very best in Australian produce and wine and take an intimate over-the-shoulder look as our master chefs show you the tricks of the trade, or get some hands-on experience in a genuine restaurant kitchen.
March 30 Saturday
11:30 am – 2:30 pm
P2,500 (adults, inclusive of unlimited wine)
"Tasting Australia 2013" will also afford guests who avail of the special festival menus in Old Manila, Escolta and The Poolside Barbie and sign up for the "Kitchen Party with Chef Greg Doyle" the opportunity to win a round-trip ticket for two to Sydney courtesy of Qantas airways."We are proud to be a partner of 'Celebrate Australia 2013," says Sonja Vodusek, The Peninsula Manila's General Manager, herself an Australian native.
"Our food festival is the perfect opportunity to learn more about the culinary experiences available in Australia. We will be introducing Australia's sun-kissed produce, its melting pot of cuisines and award-winning wines. Throughout our 'Tasting Australia 2013' festival, you can try a little bit of everything from a seafood platter, a sweet Riesling, a modern Asian-fused appetizer to a crocodile ceviche. We guarantee you many memorable meals with us."Discover all this and more in "Tasting Australia" from January 25 – February 3, 2013.
Prices are subject to 10% service charge and applicable government taxes.For inquiries or reservations, please call The Peninsula Manila at (632) 887-2888, extension 6694 (Restaurant Reservations), e-mail firstname.lastname@example.org or visit peninsula.com.
Posted at: 06:12 AM | Add Comment