GOVPH
MENU

Ube, Calamansi, and Manggang Kalabaw Showcased to Australian Food Industry Experts in FilOz Flavors

A person speaking into a microphoneDescription automatically generatedA group of people standing in a roomDescription automatically generated

Philippine Consul General to Melbourne Maria Lourdes M. Salcedo harks on the opportunity to elevate the profile of Filipino cuisine in Melbourne; DTI Commercial Consul Ang lends his support to this kind of event while the project’s collaborators, Raine Laysico and Richard Wernecke, look on. (Photos courtesy of The Philippine Times)

MELBOURNE 10 February 2025 – In the culinary capital of Australia, the Philippine Consulate General worked with PTIC-Sydney, RW Marketing, and Masterplan Global in showcasing the distinct Filipino ingredients of ube, calamansi, and manggang kalabaw in an event entitled FilOz Flavors: Tickle your Palate, Taste your Imagination on 03 February 2025.

Over 80 guests from Australia’s food and beverage industry attended the event, including chefs, buyers, suppliers, and distributors, and the noted celebrity chef and influencer Gabriel Gaté.

Philippine Consul General to Melbourne Maria Lourdes M. Salcedo, in her remarks, was pleased to note that FilOz Flavors, which has gathered together key movers and shakers in the industry, comes at the heels of the growing interest in Filipino cuisine and Filipino flavors in Melbourne, building on the success of the Ube Festival: Color our World Purple and the Flavors of Freedom in held in February and June 2024, respectively.

PTIC-Sydney Special Representative and Commercial Consul Emmanuel Ang, Richard Warneke of RW Marketing, Raine Cabral of Masterplan Global, also welcomed the guests and expressed their excitement for the future of Filipino cuisine in Australia.

7000 Islands Wine and Spirits Co., an Australian importer of Filipino alcoholic beverages, served ube cream liqueur, Engkanto beer’s mango and ube-flavored lagers, and other Filipino spirits in an open bar for the guests. According to its owner/manager Ziggy Bacani, they also export Australian wine from Yarra Valley with distinct tastes to the Philippines for Filipino palates, complete with their creative packaging.

The event provided an excellent sample of what the Philippines can offer. The two TV screens played videos of ube, calamansi and manggang kalabaw with English subtitles. Classical Filipino pieces were played by Bernard Soler in the anteroom, and the whole place from the entrance to the stairs, foyer, anteroom and the demonstration kitchen were decked with uniquely Filipino decor.

After the event, the Philippine Consulate General provided the guests with gift bags containing 7D dried mangoes from Tho Lim, ube pastillas, and a small card containing descriptions of the flavors that they had experienced. END

A group of people standing in a roomDescription automatically generatedA large billboard with a sign and a yellow triangleDescription automatically generated

Guests to FilOz Flavors were awed by the possibility of using Filipino ingredients to create new distinct flavors. (Photos courtesy of RW Marketing)

A plate of food on a white surfaceDescription automatically generatedA person wearing a green apron and black glovesDescription automatically generated

Chef Michelle Vista of Arvo Cafe presented a kingfish kilawin, using calamansi in a fish dish. (Photos courtesy of RW Marketing)

A person in a chef's uniformDescription automatically generatedA plate of food and a glass of liquorDescription automatically generated

Chef Fhred Batallona prepared specialty pan de sal in two flavors: ube cream cheese and brown sugar, calamansi, and mango curd. (Photos courtesy of RW Marketing)

A plate with food on itDescription automatically generatedA couple of chefs preparing foodDescription automatically generatedA plate of food with a gold rimDescription automatically generated

Chefs Morris Catanghal and Michael Pastrana of the Adobros prepared a savory crispy ube sorpresa showing the versatility of ube as well as lamb adobo. (Photos courtesy of RW Marketing)

A person wearing an apron and gloves holding a pastry bagDescription automatically generatedA plate of cannoli and a bottle of beerDescription automatically generated

Roving cannoli by Cannoleria showcased the use of calamansi mixed with sweet ricotta, which was piped fresh during the event. (Photos courtesy of RW Marketing)

A group of people standing next to a table of pastriesDescription automatically generated

Culinary art and passion by Chefs Con and Marvin of Drom with Consul General Salcedo.

A piece of pastry with purple frosting on topDescription automatically generatedA piece of pastry on a plateDescription automatically generatedA square piece of food on a white plateDescription automatically generated

Drom pastries made an ube cake Suisse croissant, a calamansi meringue halfmoon croissant, and a mango pie Danish. (Photos courtesy of RW Marketing)

A person holding a container of foodDescription automatically generatedA plate of dessert and a bottle of liquorDescription automatically generated

Renowned pastry Chef Pierrick Boyer prepared calamansi cremeux and a fresh mango tartlet with ube chantilly. (Photos courtesy of RW Marketing)

A person standing next to a person standing next to a person standing behind a bar counterDescription automatically generatedA group of bottles on a counterDescription automatically generated

The strength and creative spirits behind 7,000 Islands. (Photo courtesy of The Philippine Times)

A person holding a guitarDescription automatically generatedA table with white bags and bottlesDescription automatically generated with medium confidence

Left: Classical guitarist Bernard Soler provided an atmosphere of classical Filipino music; Gift bags with Filipino goodies and information on ube, calamansi and mangga. (Photo courtesy of RW Marketing)

For more information, visit https://melbournepcg.dfa.gov.ph/.