Monday, September 28, 2015

7:01 PM

Experience the Good Food, Great Music and Spent Your Weekend at Mandala Park

De-stressing from a tiring work week entails basking in wholesome experiences. A weekend market meant to do such now opens as part of the unveiling of a new community of wellness that reinstates Liberty Center as MandalaPark, the first and only integrated in-city living and wellness district located on the other side of Mandaluyong.

The Mandala Park weekend market unravels the enclave’s vision of bringing sustainable living for everyone to embrace. With good food, soulful music, and relaxing moments spent in the company of family and friends, neighboring people can now gain a holistic sense of well-being espoused by the community in Mandala.

Green Living in the Urban Setting

As weekend markets advance from trend to norm, so does its quality. Much like green space, weekend markets help promote engagement in the community as well as the betterment of one’s well-being.

1. The Mandala Park weekend market seeks to set a new standard where people experience accessible wellness.  A study says that city dwellers tend to have sunnier dispositions when their community has a green space, a place where they can escape the hustle and bustle without having to leave it the city.

2. This paved the way for green living to slowly make its way to the forefront of everyone’s minds, over the last couple of years. As evidenced by the growing influence of fitness and everything organic and sustainable, Filipinos, too, have become more conscious of what they consume as well as the activities they participate in, often making sure that they are not negatively impacting the environment around them.

In terms of food, Filipinos have become more discerning, choosing products that are locally sourced or uses organically grown ingredients. In terms of activities, they are more inclined to choose ones that offer more substance; examples of which include nature hikes, the growing cycling culture, and even weekend markets. 

An Elevated Taste of Wellness

The first installment of the Mandala Park weekend market series lines up some of the Metro’s newest and most innovative pop-up restos and one-offs that offer new Curated by Pinoy Eats World founder, JJ Yulo, the Mandala Park weekend market features preservative-free ice cream from Fog City Creamery, cold-pressed juice from Fruit Magic’s Pure Nectar Fresh Juice line, craft cookies and milk made fresh by Scout’s Honor, Out of the Box’s Bulletproof coffee made with Brain Octane Oil and grass-fed unsalted butter, citrusy ginger ale freshly brewed by Stanford & Shaw, healthy and homegrown non-alcoholic beverages from Orich, and organic locally sourced vegetable dishes from Edgy Veggy.



When asked about his choice of merchants, Yulo had this to say, “I am always on the lookout for food entrepreneurs who have something of high quality. All of them are passionate about their products and are enthusiastic to show them off.” 


The weekend market will also sell healthy whole food snacks from Take Root, accessible and delicious perfectly smoked barbeque provided by Ribs Manila, hearty ramen from Iroha, customized burgers courtesy of The Burger Project, personalized bibimbap bowls from IAmKim, and flavorful Mexican food from the B&T Mexican Furthermore, Basti Artadi will be bringing chill vibes through jazz performances with his band. With JJ Yulo hand-picking the merchants, Basti Artadi providing the entertainment and Mandala Park developing the community, the weekend market serves as the first of the many events that help elevate the place into a regentrified epicenter of wellness.   


For more information on the Mandala Park weekend market series, follow Mandala Park on facebook at www.facebook.com/mandalaparkph, and on Instagram @mandalaparkph.

Saturday, September 19, 2015

7:30 PM

Deliciously Healthy at The Food Tastings Event

Most of Filipinos are love eating foods. We tasted different foods everyday, especially if it's something new to us. Out of curiosity we tend to munch every like there is no tomorrow. But eating the right food is what we always forgot. 

We always said the eating healthy is better. However, most healthy food has taste no good. What I am trying to say is that why not eat healthy and at the same time eat delicious food. 

To help you with this, I will share something to you. I was invited to Food Tastings event at Eastwood last September 13, 2015 at the Eastwood Mall and have tried the foods of different Chefs who is healthy and taste so good.


During the demo I have learn some healthy recipes, tips and strategies to eating right. It's not only that because I was able to take home some goodies from Food Magazine. 




We tried the foods that the Chef's cooked after the cooking demo. We have Fitburger and Breakfast Burger by Chef Anthony Macaraeg. We just tasted the Breakfast Burger because we came a little late. Next, is the Mediterranean Chicken and Couscous by Chef Deejay Santos which is so good and kinda refreshing because of the zucchini.

Unfortunately we are not able to try the Poached Salmon and Breakfast Sausage Tart of Chef Matthew Bates because the food samples did not arrive to our area but people in the front have tried it. I was just wondering how yummy it was because it's really look good. They says when you are going to eat, your eyes eats first.




Then we have the Seafood Sotanghon with Black In of Chef Nancy Dizon - Edralin, I am telling you her recipe was really good. I love it and it was one of my favorite during the demo. Also, she added one dessert recipe which is the Graham Mango but did not give our samples. 

Lastly, we have Pad Thai Salad  and Mushroom and Kale Paella by Chef Robby Goco of Green Pasture. The Mushroom and Kale Paella rocks, I super love it! Now I have the reason to eat at one of the vegetarian and organic restaurant like Green Pasture because of it. I did not try the Pad Thai Salad because it's purely vegetables.

I was lucky to try and have the copy of their recipe, some other time when I have nothing to do I will try to cook it especially the vegetarian paella. Happy eating!

Tuesday, September 15, 2015

5:38 PM

Combi Hits All The Right Notes In Combi World's Biggest Pop Song

How can unrelated things be combined into something really big and fun for an amazing result? The many fans of Rebisco's Combi crackers found out when they participated in the Combi World's Biggest POPulation Song!

Held from June 5 to July 25, 2015, people were encouraged to send in video sound clips that matched the weekly themes. These clips were intended to be used in an extraordinary song in which all clips would be combined! For each time period, the best clips were selected and rewarded with cool Humlan headphones from notable audio specialist Urbanears.

The result was overwhelming. In just over a month, more than 500 video sound clips had been received, comprising a wide range of interesting and creative sound bites from sources ranging from household items to animals and even body parts! The best, however, was yet to come.


On September 10, 2015, media friends and winners of the weekly themes trooped to the well-known URBN Bar & Kitchen in Bonifacio Global City. The agenda: the launch of the Combi World's Biggest POPulation Song! Made utilizing the multitude of video sound clips submitted, it was matched with a video that fully highlighted how unusual combinations can give an amazing result.

The song was revealed amid much fanfare in an event filled with fun games and music by the Buganda Drumbeaters and popular electronica maven Kat DJ. The charming and lively host for that evening was Alodia Gosengfiao, a fixture in the local cosplay scene who is also known to effortlessly create quirky and eye-catching combinations of her own.

The lively host closed the event by asking everyone to tune in for more Combi surprises, leaving attendees eagerly awaiting this. The fun continued after as Kat DJ's beats brought people to the dance floor to groove to her unique musical creations.

The fun that people had during this event just goes to show how unusual things can be combined for an amazing result. In that way, it was just like Combi, in which crackers, wafers and filling or cookies, wafers and filling are combined for a snack that is truly amazing and definitely delicious!

To stay updated with all the Combi fun, Like the Combi Facebook page (https://www.facebook.com/thegreatcombi.nation) and follow the Combi Instagram account (instagram.com/combi_nation)

Wednesday, September 9, 2015

5:26 PM

Our Recipe of Chicken In Garlic Mushroom

I usually prepare desserts at home while my husband use to cook dishes for our meals. However, there are time that I have to cook meals for me and kid especially if my husband had catering service.

I am so glad that there are some dishes that are easy to make. This time, I will cook one of my husband original recipe called Chicken In Garlic Mushroom, it's easy t prepare and my kid loves it. 

It's just in time with the Jolly Mushroom campaign and so I am sharing our recipe using the Jolly Mushroom Pieces and Stems. Below are the complete guide on how to cook it.




Ingredients:

500 grams of chicken
198 grams of Jolly Mushroom 
1/4 cup minced garlic
1/4 cup butter
2 tablespoon Dona Elena extra virgin olive oil
1/2 teaspoon of sugar
salt, pepper and seasoning
Fresh Dill for garnish (optional)

Directions:
1. Season chicken with salt, pepper and seasoning.



2. Heat Olive oil and butter in a pan. Sear the chicken on both sides until it turns brown or until cooked, set aside.



3. In the same pan, saute garlic and add the mushroom. Put some seasoning, add salt, pepper and sugar. Pour it on top of the chicken when done. Put the desired garnish.



If you notice I use fresh dill as my garnish while you can also use parsley or onion chives. I just instantly got the dill in my pocket garden. Anyway, it looks perfectly great over the Chicken In Garlic Mushroom. 



Next time will share another easy to cook and healthy recipe for you to try. If you love the recipe or have another version of cooking chicken and mushroom together, feel free to comment below and #‎makeitjolly‬. I would love to hear something from you.

Happy eating!

Tuesday, September 8, 2015

5:30 PM

PH Launch of Cocio Marks the Brand’s First Launch in Asia

From Europe to Asia, this is something big! The Iconic Danish chocolate milk drink Cocio is now arrive in Asia for the very first, starting in the Philippines, with the launch of Cocio classic and the global launch of Cocio Dark.

Imagine even in their homeland they haven't try the Cocio Dark and we are lucky because we are the first to try the Cocio Dark. 

The local Cocio distributor FlyAce is a company that endeavors to bring the best of the world closer to the Philippines. They  finds Cocio remarkable in that the brand embodies FlyAce’s commitment to great taste and responsible ethical production.


“I was impressed with Cocio’s meticulous processes when I visited their office in Copenhagen. Every step involved –  from choosing ingredient suppliers to advertising the product – stayed true to their core values. Cocio is undoubtedly the best chocolate drink in the market, and we think it’s about time we share it with the country.”  
- Jun Cochanco, Fly Ace President 

This marks the first time that Cocio classic will be sold in the Asia Pacific region, and the first time Cocio Dark, which features more cocoa in each bottle, is to be launched ever. 

Unlike other brands, Cocio advertises nothing except its great taste. It does not believe in overly hyping or in doling out claim after claim of benefits a consumer can get. Cocio instead uses their trademark wit and dry humor to focus on letting consumers know they can only guarantee one thing: that each bottle contains Nothing but Great Taste.

Not only is Cocio known for their distinct approach to their beverage and their marketing, the brand is a staple in the lives of Danes. Commonly paired with hotdogs, Cocio’s versatility invites consumers to think up of even more Cocio pairings. 

I have tried it and get a chance to bring home for my family. My kid loves the Cocio Dark than the classic one, same thing with me. I prepare to drink it cold but they says its also perfect as a hot drink, you just have to put it on oven for 5 minutes.

During the launch it was said that it was developed in the home kitchen of Danish couple Anker and Ella Pallesen in 1951, Cocio is the result of much trial and error over the course of 2-3 years. The recipe they created uses only 3 ingredients: milk, cocoa, and a little sugar, all of which are sourced from premiere suppliers around the globe. The milk is from Arla Foods, the world’s largest multi-national dairy cooperative owned by over 14,000 farmers; the plain sugar is from established sugar suppliers; and the cocoa are UTZ-certified from West Africa. 

They even show us the right moves on how to shake the bottle and the ladies are gracefully showing us how to shake it!


The fact that the brand uses beans that are UTZ-certified means that they are supporting the farmers. It means that Cocio supports sustainable farming and better living conditions for the impoverished. 

Cocio has no artificial taste and free from preservatives, they still uses the same recipe from 1951 and still uphold the same ideals.

“We know that Filipinos will love Cocio because not only is it delicious, it’s also made from natural ingredients, ingredients that are perfect for those trying to adapt a healthier more wholesome diet. Cocio satisfies the sweet tooth without any additives or false promises. It’s the kind of beverage that Filipinos will surely love.” 
- Jens Christian Krog, Senior General Manager of Arla Philippines


Cocio is now available in all major convenience stores and supermarkets nationwide. For more information about Cocio, please visit: www.cocio.ph. You can also follow Cocio on Facebook thru facebook.com/CocioPH and on Instagram via instagram.com/CocioPh.

Sunday, September 6, 2015

11:41 PM

Zomato Goes Full-stack Food-tech; Introduces Whitelabel Platform For Restaurants

Earlier today, Zomato announced the launch of its Whitelabel Platform (zomato.com/whitelabel), a full suite of technologies for restaurants to run their business on the internet. 

The key feature on the platform is the ability for restaurants to launch custom-branded native mobile apps to help them connect with and engage their customers, and operate at internet scale.

The food-tech segment has seen a lot of action over the last year. As per a Tracxn report published in December 2014, the food-tech segment has seen a total investment of USD 1.2 Billion in 2014 alone. While the dine-out and online ordering segments have seen a large chunk of this funding, internet-first restaurants have also seen their fair share of interest from investors. 

Currently, most of the internet-first restaurants primarily function on a 'no/own kitchen + own delivery + on-demand' model. The industry is seeing early signs of this concept germinating in certain urban clusters. However, a vast majority of the industry is dominated by the unorganised sector of asset-heavy restaurants, and there is a huge untapped opportunity to get them online, build innovative services, and drive more delight to customers. Zomato's introduction of White Label Apps aims to capture this opportunity. Zomato White Label Apps is a plug-and-play platform which will power a restaurant's digital identity with ease, enabling restaurants to spend more time focusing on their core business of food, translating directly to better dining experiences for users.

Ashish Goel, Chief of Product & Design, Zomato said “While speaking with a lot of restaurant owners, we realised that most of them do not have an app or digital presence and they want to harness the power and distribution of the internet and mobile to grow their business. And that there is no one single service provider for restaurants which can give them the entire suite of technologies required to run an internet presence closely integrated with the operations of their business. We see this as an opportunity to have a larger impact on the food-tech ecosystem, as well as create a larger overlap between tech and food.”

Pankaj Chaddah, Co-Founder, Zomato said “We are excited about the pace of innovation at Zomato. The bigger picture is increasingly becoming clearer to us and we are hoping that in a few months, we will be able to solve a large part of the pain points that users as well as business face in the industry.”

Zomato White Label apps offer features such as targeted push notifications, real-time information and menu management, and marketing tools to merchants at their fingertips. The app is based on a subscription model that bundles Zomato’s existing restaurant management app – Zomato For Business – into each subscription for free. These White Label apps integrate seamlessly into all the ancillary services Zomato offers, such as Online Ordering, Table Reservations, in-app Cashless payments, and the upcoming Zomato Base (point of sales system).

Zomato White Label Apps have already caught the attention of some top restaurant brands. Summerhouse Cafe in New Delhi, Miyabi Sushi in Dubai, and Shizuku Ramen in Melbourne are amongst the first 100 restaurants that have already signed up in the last week.

The Zomato White Label Platform will be available to restaurants in all 22 countries Zomato is present in currently.