The Arla booth at the 2016 Blogapalooza

One of the exhibitors at the last Blogapalooza--and the one with the most elaborate set-up--was Arla. The Danish company manufactures high-quality delicious and nutritious dairy products made from all-natural ingredients. Arla goes back to the basics to bring consumers delicious, wholesome goodness in every mouthful.

Bringing all the dairy magic at affordable prices to the Filipino table, Arla offers a range of milk, including organic, lactose-free, full cream, low-fat, and skimmed. Arla also produces cream cheese spreads--this I personally like--which comes in natural, light, lactose-free, and flavored in pineapple and herbs & spices. 

Or course, there are also these lip-smacking cheese products perfect for your gourmet or picnic spread. Arla has Gouda, Mozzarella, Emmental, and Havarti.

#Hashtagging at the Arla booth

But did you know that Arla is also magician behind that creamy, luscious Lurpak and Castello butter brands? And also behind the brand Cocio (that pricey but delicious chocolate drink)? Bet you did not know that. This just means that Arla, though new to our ears, has been around our supermarket chillers for a long time, providing us with top-notch brands we all equate to quality and fantastic taste.

That's because Arla products are free from additives or preservatives, and the milk they use comes directly from farmers who pour every effort to producing high-quality dairy.

If you want that dairy goodness in your life, go pick up an Arla product from your local supermarket.

Watching cable on the weekends is something of a stress reliever for me, along with reading of course. It simply is one of the things I can look forward to at the end of a long work week. I'm lazy like that.

When I do find enough energy, I like to go out with family. Even just to the mall would suffice. If we had time to plan, an overnight stay in a hotel or out of town is better.

Since it is a rainy, rainy long weekend--thanks to Tropical Storm Ineng--we just decided to stay home and enjoy the tamad weather. It's a complete turnaround from the sweltering heat last weekend, and a welcome change. Definitely.

But I digress.

I was watching Farmhouse Rules on The Food Network and was able to catch this delicious minty chocolate brownies. The mint buttercream frosting alone is enough for me to know that this is going to be delicious.


INGREDIENTS

Brownies:
1 cup (2 sticks) unsalted butter, plus more for greasing
1 cup semisweet chocolate chips or chopped chocolate
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
Pinch of salt
1 cup all-purpose flour

Minty Buttercream:
4 ounces (1/2 package) cream cheese
1/2 cup (1 stick) unsalted butter, at room temperature
2 tablespoons green creme de menthe liqueur
2 1/2 cups confectioners' sugar


DIRECTIONS

Brownies:
Preheat the oven to 350 degrees F. Grease a glass 9-inch-by-13-inch baking dish with butter and line it with strips of parchment paper so the paper comes up over the edge of the dish. Grease the paper with more butter.

Place a small pot of water on medium heat, and bring to a simmer. Place a heatproof bowl over the simmering water and add the butter and chocolate to gently melt together, stirring to combine. (This can also be done in the microwave, heating at 15 second intervals.)

Transfer the chocolate and butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the baking dish. Bake until a toothpick inserted in the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely.

Carefully spread the Minty Buttercream over the brownies, then refrigerate until firm. Once the buttercream has firmed up, use the parchment sleeves to carefully remove the brownies from the baking dish. Slice into bars.

Minty Buttercream:
Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Add the confectioners' sugar a quarter at a time and beat until the mixture is smooth and fluffy. Yield: enough for 12 brownie bars.

Recipe courtesy of Nancy Fuller. Taken from http://www.foodnetwork.com/recipes/nancy-fuller/gopher-bars.html

It was a good day for a scrumptious lunch. And I had the best one yet, thanks to the Let's Meat Up event held at Kitchen 1B in Makati. I was able to fill my stomach with top-notch beef and lamb from Australia through dishes prepared by US-based food blogger and Asian food proponent Malou Perez-Nievera (SkiptoMalou).

The luncheon table made up of guest bloggers, MLA, and Kitchen 1B peeps

Showcasing different meat cuts in 5 easy-to-prepare dishes (even busy moms can do it), Ms. Malou churned out one luscious delight after another.

In the kitchen, demoing how to cook Aussie beef and giving tips

While demonstrating how easy it is to cook top-grade beef from Australia, Ms. Malou was also dishing out tips and tricks, such as substituting lemongrass with calamansi rind. She said that we don't need to be a stickler to using every ingredient on the recipe, especially when you're already cooking with great meat.

It wasn't long before food is coming out of the kitchen. And here is the first dish: Australian Beef Sirloin with Hoisin and Fish Sauce Reduction.


The beef was a perfect medium rare, cooked 5 and 4 (5 minutes on one side and 4 minutes on the other). It was topped with the reduction sauce and peanuts. Yes, peanuts. With a side dish of steamed veggies. It was easy to slice and the taste was excellent, if a little on the salty side. It was great with the veggies, though. It was just the right size, too.

Next, another delicious steak recipe. An upgraded version of sisig, if you will, but a super chunky one. Mango Tango Australian Beef Tenderloin.

The sosyal version of sisig, a fave Filipino dish

This one I really, really loved. The combination of taste--sweet from the ripe mango, tangy from the sauce and tomato, and salty from the tenderloin--was just PERFECT. The tenderloin was cut in bite-size pieces, so you can fill a spoon up with all the ingredients in. Now, if they served this first I would've devoured it in minutes (and would have left no more space for the other 3 dishes. Sad.). And because I like this a lot, I'm going to share the recipe at the end of this review.

Just a few minutes after the Mango Tango dish was served, the next one was being brought out. This time it's Sesame Meat Balls with Sweet and Sour Sauce.


It was a regular meat ball dish but was made tastier by using premium Australian ground beef. And take note, the meat balls were not fried, they were baked! Which is probably why it didn't lose any of its taste. Plus, it's healthier. The sauce, too, made the dish stand out, contrasting with the savoriness of the meat. It was your typical meat ball made extraordinary by the cooking method and the premium meat used.

After this round, I was so full I could only drink water. So, it took me a while to taste the next meal that came out: Australian Beef Wrapped Shrimp on Chili Gravy.


This combination of meat and shrimp is perfect for cocktails. In fact, you can serve it in a glass like the image above. Again, the meat was tender and the whole dish was seasoned well. The addition of the chili gravy was just what it needed to add a little something to the food.

The last meal was something I've never eaten before. It was Grilled Lamb Chops, made with Australian lamb in red wine and truffle sauce. And it was superb! I mean, it was tender and juicy. To me, it tasted like pork, only 10,000 times better. I could've eaten more of this but was too full to take more than 2 bites. But at least I was able to savor it. They serve this at Kitchen 1B for almost PHP 2,000.

Lamb chops, yummmmm!

The other dish Ms. Malou Nievera cooked was the Breakfast Tapa Burrito, perfect for those leftover steaks from last night. Sadly, I wasn't able to taste this as there wasn't any more space in my tummy.

Kitchen 1B also served Goat Cheese Salad, organic popcorn, vegetable spring roll, onion rings, and a couple of desserts (Blueberry Cheesecake, and I think choco pie).

Organic popcorn, salted just right

Veggie spring rolls with apricot sauce

BIIIIG onion rings

Goat cheese salad,beets, and peppery arugula

Mouthwatering viands aside, with this intimate luncheon, MLA hopes to promote high-quality beef and lamb meats from Australia and its health benefits. With Malou Nievera's easy recipes, busy working moms or even stay-at-home moms can serve their kids and husbands with great tasting meals any time. It sure made me want to try the Mango Tango, the recipe of which I'm now going to share with you.

Mango Tango Australian Beef Tenderloin

Ingredients:
1 to 1.5 kilos Australian beef tenderloin
1/2 tsp cayenne powder
salt and pepper
2 tbsp oilve oil

Mango Tango:
1 pc medium mango, cubed
1 pc medium tomato, cubed
1/4 tsp freshly grated ginger
onions sliced

Sauce:
1 tbsp fish sauce
1/3 cup vinegar
1/2 tsp chili garlic sauce
1 tsp sesame oil
Thai bird's eye chili

Procedure:
1. Preheat grill to medium high. Season meat generously with salt and pepper. Lather with olive oil. Sear the sides of beef until it's nice and brown.
2. Lower heat and cook for another 20 to 30 minutes, depending of the thickness of the meat.
3. Remove meat from grill and brush with butter.
4. Mix the sauce.
5. Toss the mango tango and sliced beef tenderloin in the sauce.

Reinventing the buffet concept in the country to match those in the international scene is NIU by Vikings. The stylish, elegant restaurant is located on the 6th floor of SM Aura Premiere and offers an upscale dining experience fit for the rich and famous.

Thanks to the Blogapalooza 2014 I was able to experience, a little, of what it feels like to dine here. NIU offered a tour of the restaurant between services (lunch and dinner) for bloggers who signed up at their booth at the event.

Marketing Director Charles Stewart Lee at the NIU booth at Blogapalooza

A glimpse of what you can eat at NIU

NIU, the Viking word for nine, delights with an array of meals from grilled seafood, roasted meats, Japanese and Chinese cuisines, and pastries.

Sushi and maki at the Japanese station

More Japanese goodness

I love the chalkboard sign

Seafood grill station. Yuh-uh-mmy!

For dessert (my favorite), they have soft-serve ice cream, gelato, milk and white chocolate fountains, mini-cakes, and fruits.

Milk and white chocolate fountain with the fun stuff you can dip in it

Bluberry cheesecake with strawberry on top

Mango pastry with a delicious fruit pastille on top

For drinks, they serve cocktails, sub-zero draft beer, several juices, soda, and wine. Yes. Wine. In unlimited supply.

Below zero draft beer

Recipe for disaster (hangover)

The bar with cocktail recipes and a selection of wine

 
Being a coffee lover, I remember noticing that they have 2 espresso machines that automatically grinds fresh beans and makes you espresso. They also have a variety of Twinings tea.

Espresso machine 1

An array of Twinings tea

Espresso machine 2

The tour NIU prepared for bloggers lasted just a few minutes, and at the end, we were given a chance to taste a few of their appetizers and desserts. Woohoo! I wasn't expecting it though, I just thought we'd go through a tour--which was a little bit disorganized--and that's it.

Plush chairs and elegant decor all around

Table setting for 4

I want to bring this home :(

It's all in the details, y'all

The piano at the heart of the restaurant

Here's my plate. First, the ones of the black serving dishes (counter clockwise order): Gindara Teriyaki (fish) on a slice of carrot; Lechon Macau with mustard and cucumber (a surprising and delicious mix of flavor I want to try with a regular lechon); Stromboli with some sweet cheese and ham (i think) on a creamy sauce; and super yummy Sushi.


There's the Mango pastry whose green tea bottom keeps getting left behind and wouldn't stick with the rest of the cake. It was ok. Nothing to rave about. Then the Blueberry Cheesecake, whose texture I didn't like, also tasted blah. IMHO, Sara Lee's tasted better.


The Sisig on top on the mini-baguette slice (middle of the plate) was also yummy. I should've gotten more of this, but was too shy because this is just free. Then, IMO, the star of this plate, the Roast Beef with the sauce on top of a mini-baguette slice. Wow! I tasted chewy, soft roast beef with an aftertaste of wasabi. Something I've never tasted before. The sauce just completes the whole thing. It was meaty heaven. I wanted more of this. Next time, when I'm paying for my meal.

For my drink, I was debating on lemongrass and the peppermint lemon lime, but I chose peppermint, which tasted like toothpaste dissolved in water. LOL. Here's the weird part...I liked it. It was a great palate cleanser.

I wouldn't have known about NIU if wasn't for Blogapalooza because SM Aura is a little far from where I live. But I wouldn't hesitate traveling all the way here to dine at NIU with family. My sister is already intrigued and wants to try it soon.

Rates are above a thousand pesos for lunch buffet and a bit more expensive for the dinner service where they add new dishes to the menu.

One Friday, after a particularly long week at work, I decided to treat myself to a delicious spread. I was planning on eating ramen at Hanamaruken in TriNoma, which was recommended by a friend. But that day was humid and hot, and I didn't think I can take devouring hot noodle soup. So what to do? Eat somewhere else, of course!

So, I ended up at Ginza Bairin, just beside the ramen place.


After a few minutes of looking through the menu, I chose the most basic set since it was my first time to eat in a katsu place. Rosu Katsu it is for PHP345.


This comes with unlimited Japanese rice, miso soup, fruits, cabbage salad, pickled veggies, and rice tea (hot or cold).


Next time I drop by any katsu place, I'm going to order seafood katsu. The Premium Seafood Katsu set is making my mouth water right now. Scallop, oyster, prawns...yuuuh-mmmmy!


This menu card shows you the sauces you can mix for the different kinds of katsu Ginza Bairin in offering.


And here is my feast. Can't wait to dig in!


Does a different angle make it any less yummy? Don't think so.


The sauces. Mix, mix, mix it up! The roasted sesame dressing on the cabbage salad was AH-MA-ZING! I tried a little of the wasabi shoyu dressing but I didn't like it.


It was a good experience. The food was delicious. The meat was tender, the coating stayed crunchy until the very end of my meal, which lasted over an hour. And I really loved the cabbage salad. A few weeks later I was eating at YABU with my sissy. Hehehe. It is really, really similar to Ginza Bairin. The price is even the same.

There's a new food store in town. Grocer John along Mindanao Avenue (near Tandang Sora Avenue) in Quezon City officially opened last week and I went there just a couple of days after. Here's what I found inside the store: familiar imported products, but most are variants you won't find in our regular grocery stores. This includes Coca Cola products in can bottles--yes, soda tin cans shaped into bottles--and Chips Ahoy Sweet n' Salty with salted caramel chunks.




And then there's this...Annie's Bunny cookies. My son's favorite cookie. But it's not the gluten-free one, so I didn't buy it. I asked them, though, if they will have stocks of the gluten-free ones, and the saleslady told me she would request these, so they could stock it.