Southern Living: 2015 September

September 2015 Volume 10 | Issue 1

UNDER COVER

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HEALT H

PURE RELAXATION

Strip yourself of stress the natural way TEXT CHINGGAY LABRADOR ILLUSTRATION MARTIN DIEGOR

Everyone’s lives can be peppered with stress. From busy entrepreneurs to stay-at-home moms, college students to corporate managers, points of tension are inevitable. What matters isn’t the stress itself, however, but how we deal with it.

Eileen Tupaz, yoga instructor and co-founder of White Space Mind and Body Wellness Studio, gives key pointers on breathing through stress and finding relaxation naturally.

and memory. Meditation also reduces the volume of neurons in the amygdala, the part of the brain associated with anxiety and stress.

Food “There are some foods that are natural stress-relievers.

Many are widely available here in the Philippines,” Tupaz says. Green and leafy vegetables produce dopamine, a pleasure-inducing brain chemical that can help you feel calm. Avocados contain stressExercise relieving B vitamins, while dark chocolate contains Tupaz says that exercise boosts the production of anandamide, a neurotransmitter that blocks feelings endorphins, which counter the negative effects of of pain and depression (albeit temporarily). stress. She also notes that on a mental level, exercise allows us to forget daily life irritations and helps Mindfulness practice create a sense of calm and clarity.

“Mindfulness refers to the practice of focusing one’s attention on the thoughts, feelings and sensations Meditation arising in the present moment,” says Tupaz.

As a yoga instructor, Tupaz is used to meditation. Researchers from Johns Hopkins University tackled “It boosts our physical health and immunity,” she 19,000 meditation studies and garnered results says. The American Heart Association in 2013 suggesting that mindfulness meditation can help ease conducted research that shows how transcendental psychological stresses like anxiety, depression, and meditation lowers blood pressure, helps counter pain. “Because it’s our thoughts and feelings about a hardening of the arteries and development of heart person or a situation that stress us out for the most failure. The practice also helps increase neurons in part, this mastery allows us to determine whether we the brain’s hippocampus, which is related to learning actually experience stress or not,” Tupaz says.

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BALM’S AWAY

A salve to restore faded leather to its former glory TEXT, PHOTOGRAPHY, AND STYLING INA AMOR MEJIA

LEATHER BALM What you’ll need: 2 tbsp. cocoa butter 2 tbsp. beeswax 8 tsp. almond oil Small saucepan Small clean glass jar with lid Procedure: 1. Melt all the ingredients on low heat in the saucepan.

2. Carefully pour into the clean glass jar and let cool until solid.

NOTE: The balm can be used to polish or condition leather goods using just a small amount and a dry rag.

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BEAUT Y

BEAUTY BEVERAGE

Drink your way to pretty with the right combination of natural ingredients TEXT BEVERLY DALTON ILLUSTRATION TRISTAN TAMAYO

Even though we count on creams and treatments to give us flawless and healthy skin, we still know that beauty isn’t skin deep. It resides within. And although a wave of anti-aging routines and whitening regimens have already taken the form of the pill, we still look for beverages that can supplement the heap of products on our counter. Perhaps if we drink right all the time, we could eventually let go of our favorite beauty cream.

promotes strong, healthy bones and is a rich source of nutrients that strengthen skin tissue. The high collagen content also promotes good health for joints, hair, skin, and nails.

A glass of wine a night Wine has a much higher concentration of antioxidants, including resveratrol that combats skin aging and skin cancer, compared to grape juice. A glass a night Coconut oil in your morning coffee will make skin glow—but remember to keep it to a For a dose of good, healthy fats to keep skin hydrated, glass. This is as good as it gets. Drinking more than plump, and soft, add a teaspoon of pure, virgin, and recommended can have the opposite effect on your unhydrogenated coconut oil to your coffee. During the appearance and health. colder months when the skin is feeling extra dry, up the dosage to a tablespoon. A regular intake of coconut oil Enough water is never enough fights inflammation, which is one of the major causes To drink more water is simple advice, but not a lot of of acne. people do it. The skin is an organ that eliminates toxins, and when there is toxicity in the body, it definitely Bone broth shows on the skin. Drinking a lot of water (at least two More commonly known as nilagang baka na may buto, liters is recommended) can flush these toxins out. We this dish has high levels of calcium and magnesium, might be doing number one often as a result, but that something not a lot of Filipinos are aware of. It also means we’re on the way to glowing skin.

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DELIVERING THE GOODS

The inherent unfairness within every cup of overpriced coffee—and how to change it TEXT KARLA MAQUILING ILLUSTRATION LEE CACES

Have you ever wondered what it took for a product to get from the farm to your table? There’s a lot to learn and reflect on when you consider the back stories of the products you consume.

Take your coffee, for instance. Before it got to you, it had passed countless hands—from farmer to middleman, buyer, and distributor—and traveled a long way, crossing seas and mountains, until it got to your favorite coffee shop.

Not everybody wins in this exchange of goods, especially in the absence of a fair market. The price of the coffee you buy may be several times more than it is actually worth.

After months of back-breaking work tilling the soil, a farmer sells his harvested produce at a fixed price— usually below market rates set by a middleman or a buying station, which is often owned by the town’s wealthiest family, the mayor—or a businessman he handpicks, or a large export company. The farmer may not get to sell everything, as the buyer chooses what he buys based on product size or quality. Sometimes the farmer walks away with only a few of his produce sold, and he doesn’t even get to enjoy whatever small amount of money he’s made.

He’d need to pay off the high-interest loans he had taken out to cover the cost of pesticides and fertilizers, then pay the laborers who helped him during the harvest, or even set aside a big chunk of the profit for the landowner. At times, the farmer is left with only a measly sum, which does not even cover the capital he put into the farm in the first place. Meanwhile, the buying station or middleman sells the goods to an exporter or a distributor at several times the price that he paid the farmer.

It is disheartening when it turns out that the farmer who had planted the coffee and tilled the soil did not make much from your overpriced cup of brew.

Non-governmental organizations such as PREDA (People’s Recovery Empowerment Development Assistance) Foundation and Coffee for Peace are hoping to change this status quo by promoting fair trade practices that will enable local farmers to escape this cycle of exploitation.

PREDA’s support for mango farmers in Zambales and Davao goes beyond buying their fruit at fair market prices.

To meet the demand for traditionally grown mangoes, which command high prices in the world market, the organization encourages farmers to stick to traditional farming practices and natural fertilizing methods. The foundation also helps them secure low-interest loans to expand their crops and supplement their livelihood by growing coffee, coconut, rice, vegetables.

Meanwhile, Davao-based Coffee for Peace works with the indigenous farmers of the B’laan First Nation in Mount Matutum, compensating them fairly for their coffee that is then exported to Canada and the United States, and also supplied to local coffee shops.

While the main thrust of Coffee for Peace is toward conflict reduction and community building in Mindanao, it also educates farmers on better coffee production so that their coffee beans could be at par with global standards and sustainable farming practices.

While this socio-civic undertaking is helping propel our farmers forward, it will also take some major breakthrough with legislation to put an end to unfair trade practices, cartel, and monopoly. The recently signed Fair Competition Act (Republic Act 10667) aims to do just that, opening the door to a free market where small businesses can compete head on with bigger players in providing quality products at reasonable prices. This landmark act seeks to penalize price-fixing and anticompetitive mergers and acquisitions, prohibiting agreements or arrangements among competitors that may prevent, restrict, or lessen competition.

Yet while regulatory policies matter, as consumers, we also play a part in the equation. It starts with educating ourselves about what we consume and being more discriminating about the businesses we support and the products we buy.

We help change the tide. When we support fair trade products from our local farmers, we increase the demand for these products and help in the sustainability of our farmers. With our mindful purchase of naturally grown products, we encourage them to continue practicing natural farming techniques. And by making a stand in buying locally made products, we show that homegrown supplies are just as good as—if not better than— imported ones.

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FIXT URE

And by making a stand in buying locally made products, we show that homegrown supplies are just as good as—if not better than—imported ones.

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SOUT HERNER

THE GRADUATE

After being an apt pupil, CJ Cruz is now ready to make his own mark TEXT SAMANTHA RAMOS-ZARAGOZA PHOTOGRAPHY KESO

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SOUT HERNER Carl Jan Cruz’s workspace is accentuated by scented candles, atmospheric music by the likes of Jamie XX, and a kettle of hot tea at the ready.

“I desire to create within this industry—a globalized kind, where it doesn’t really matter anymore where you are but rather what you do.”

Resuscitated staples injected with introspective craftsmanship: this encapsulates Carl Jan Cruz’s compelling fashion collection. Each piece reflects a rich, defined aesthetic that was unlikely spawned from someone in his quarter life. But CJ, as Cruz is fondly called, represents how experience transcends age, and how his openness to anatomize his passion continues to thrust his works into the limelight.

Cruz recalls his first stint in the industry nine years ago: “I got bored being a full-time all-boys-Catholicschool student, so I started out as a styling intern for Melvin Mojica.” He was just a teen then, but it was no arbitrary decision. As a child, he was already into clothes; he cites remembering his early obsession over cycling shorts paired with a ribbed vest. This attachment to the industry’s core reflects on his choice of fashion icons, with Azzedine Alaïa, Rei Kawakubo, and Andre Walker as his top three. “They are all very independent and are honest with themselves.”

A Brit by citizenship, Cruz had moved back to London at 16. He studied Foundation in Art and Design, and later Fashion Design Technology Menswear in one of London’s top design schools, London College of Fashion (LCF). Insatiate, he then worked for Melissa Dizon-Ramsay’s Eairth as a menswear designer, then

for Vivien Ramsay (New York) as a womenswear trend/style consultant, and interned with Céline’s 3D studio under Phoebe Philo, all while still in LCF. Cruz presented his LCF graduate collection 1/15 in front of the world’s fashion industry moguls. The honest, intimate, yet accessible menswear pieces, with fabrics sourced from the Philippines, are inspired by the everyday jeans-and-shirt uniform spun into a wholly original anthology. It got the industry talking, and all eyes have since shifted to Cruz and his eponymous brand Carl Jan Cruz.

Now working on his 2015 collection 16/30, a continuation of 1/15, Cruz has penned his brand as Honest-Luxuries. “I’m very reactive to my aesthetic through my current state. It’s reflective of being quite nowhere but everywhere culturally and aesthetically,” he says. His discipline and hanker to hone his craft haven’t only opened up opportunities; these also founded his identity in one of the world’s largest industries. “It was a challenging time in [LCF]. I really learned the ethics of handwork and real craft. Interning for various houses made me realize how much I desire to create within this industry—a globalized kind, where it doesn’t really matter anymore where you are but rather what you do.”

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SPACE

HOARDING ROOM

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SPACE With hundreds of magazines dating back to the ’70s, stylist Melvin Mojica shows his copies to young fashion enthusiasts looking for reference materials.

A stylist’s space shows why we all have a need for organized chaos TEXT SAMANTHA RAMOS-ZARAGOZA PHOTOGRAPHY CHARLES BUENCONSEJO

There it was, in a few square meters of space: stylist Melvin Mojica’s brain—or rather, a dissection of his being reflected in seemingly mundane, even archaic mess. But as complex as a person’s traits are, so is the significance latched onto material things. To a stranger, Mojica’s space looks cluttered, yet to his circle of intimates, it’s de-cluttered, especially from nuisances of living. Despite its size, the stylist’s home speaks volumes of his inspirations, experiences, and memories, which only a lucky few have seen.

Decked from floor to ceiling with novels, old photographs, and fashion magazines dating back to the ’70s, Mojica’s flat, which once was Jo Ann Bitagcol’s, is void of furniture, not even a bed or a TV. “I hate cleaning. And [this way], it’s less responsibility,” he says.

It comes with age, he implies, knowing what is valuable to him, may it be the projects he chooses to work on or even the friends he keeps. He points out a documentary about Bill Cunningham, a New York Times street style photographer and cultural anthropologist, who lives in a small apartment filled only with filing cabinets and boxes of his photographs.

Living small has its perks, too. What his room lacks in basics, it makes up for by being a repository of perpetual inspiration, a valuable resource for his passions. Known as a top fashion stylist and a sought-after fashion show

director, Mojica is an artist by heart. “My father taught me how to draw. When I was a kid, isa lang dino-draw namin the whole time: the side view of John Lennon smoking. Again and again and again,” he recalls.

But it was an issue of French Vogue he chanced upon in Booksale that initiated his collection, which later dictated his career. “Early on, I really liked fashion.

My favorite was French Vogue, my first Vogue [at 12 years old]. The first time I saw an American Vogue, I think I was 14. I was so inspired. The one with Linda [Evangelista] and Christy [Turlington] in the ’90s.

Cindy Crawford was on the cover.” There are other magazines that left a mark on him: The Face with Chloe Sevigny on the cover (Feb. ’97), A MAGAZINE curated

by Maison Martin Margiela, Self Service (Fall/Winter ’06), i-D Magazine: The Elevator Issue (Oct. ’99), and the French Vogue issue where Sofia Coppola was a guest editor (Dec. ’04/Jan. ’05). He considers these the five he can’t live without.

Just like his room’s eccentricity, Mojica himself is a character. He’s an old soul loyal to obsolete technology.

He relishes classic melancholic music and bouts of solitude, yet this is juxtaposed with a youthful effervescence. It isn’t surprising that such peculiarities should arise from a mind of a creative; it’s enough to produce a space as visceral as his.

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SPACE

“I hate cleaning. And [this way], it’s less responsibility.”

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M ARKET

AGAINST ANOSMIA Olfactory picks that turn function into fantasy PHOTOGRAPHY PATRICK SEGOVIA

1. Magnolia home fragrance diffuser, P3,650, Archipelago Botanicals, Adora, Greenbelt 5.

2. Baies palet candle, P3,250, Diptyque, Central Square.

3. Lime basil and mandarin body creme, P4,900, Jo Malone, Greenbelt 5 (soon to open).

4. Penhaligon’s blenheim bouquet, P7,650, Adora, Greenbelt 5.

5. Original musk, P2,655, Kiehl’s, Greenbelt 5.

6. Vanille and narcisse perfumed soap, P525, L’Occitane, Central Square.

7. Scented candle, P580, AC+632, Greenbelt 5.

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MODEL BEHAVIOR

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STYLING MELVIN MOJICA. HAIR AND MAKEUP AU DELA CRUZ.

COV ER STORY

“I just want to share a story and keep it real as much as possible.”

Army green peacoat, white cotton long sleeves, black slim pants, all Rajo Man, Power Plant Mall.

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Photographer and fashion muse Jo Ann Bitagcol on her code of ethics, dealing with egos, and being tripolar TEXT PIERRA CALASANZ-LABRADOR PHOTOGRAPHY JOSEPH PASCUAL

Lounging quietly in the corner in her trademark ’90s androgynous style, she is the first one on the set, even if she was out later than most of us the night before.

But that’s Jo Ann—the consummate professional, with a dash of laidback cool. Today, this model-turnedphotographer is back in front of the lens, as we attempt to investigate what makes her click. For some reason, she’s under the impression that this is a regular fashion feature, so when we tell her that she’s actually going on the cover, she blurts out self-deprecatingly, “Ay, pambihira! Bakit ako?”

Discovered while eating pancit in Bulacan in 1996, this former factory worker soon turned heads with her unconventional beauty and enigmatic grace on the runway. She will be quick to tell you though that there is nothing special about her; she just happened to have the height and reed-thin physique that fitted modeling requirements. But while she downplays lucking out in the genetic lottery, she takes pride in her discipline and dedication toward work. “I just made sure I gave 100 percent. Kasi nung factory worker ako, favorite rin ako ng manager ko. In any field I happen to find myself in, I give my best.”

As a model, she immediately understood the importance of interpreting the designer’s vision. “You have the responsibility to translate what they want to convey. It’s not all about you; it’s a collaboration, it’s about expressing their story in your own way.”

Career Change The idea of getting into photography first occurred to her when she started to feel her portfolio lacked range—and flattering shots. “I thought, sobrang pangit ko ba? I was curious if I could come up with my own images.” While modeling around Asia, she noticed how her foreign colleagues also dabbled in other ventures.

“The reality is that modeling isn’t forever, so I decided photography was a way of staying in this creative field.”

Her knack for capturing beautifully arresting moments has made her a top collaborator in the fashion industry (her latest coup was working with Jojie Lloren

on his fashion-as-art “Musing with the Muses” exhibit at CCP). “I just want to share a story and keep it real as much as possible,” she says modestly. More than a particular style, she focuses on the content and the story that needs to be conveyed, what favors the subject and makes her look beautiful. “You highlight what is important about that person, and see the real person inside, and not just the physical.”

While learning the ropes, she apprenticed under renowned fashion photographer Lilen Uy, and credits her for her best photography tip yet. “Lilen said: Know when and how to use your controls. Titimplahan mo lang siya. If you need strong light, soft light, or are working outdoors, here are the controls, the accessories to use. It applies to reality also. Being your own control, you adjust to the situation—at least, that is my own translation.” Thus, she’s become adept at intuiting what is needed for any given situation, whether it involves charming a surly subject, or bringing out the whip to rein in a roomful of male model egos.

Deposit ego here The general consensus is that whether as a model or as a photographer, Jo Ann is an absolute joy to work with, the type you want to be best friends with. Her constant collaborator, one-time model manager, and good friend Luis Espiritu attests, “Her sincerity and honesty is like looking through glass.” Getting Jo Ann to talk about her work ethic is like pulling teeth (she hates sounding like a know-it-all), but she finally concedes that it boils down to delivering quality work, valuing relationships, a positive energy, and punctuality (“a basic, basic way of showing respect to your colleagues”).

She candidly admits that when she’s behind the camera, she can be quite the perfectionist grump, but she’s since learned to let go. “If it’s beyond your control, it’s beyond your control! Kawawa ka naman, ma-sestress ka na, papangit ka pa,” she quips. One thing she can’t stress enough, though, is the importance of leaving your own ego at the door. And when she starts to feel like a doormat, her inner dialogue is: “Okay, this is not about

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you—so just let it go. When you’re collaborating with people, you work as a team, you work with what works for everyone.” Of course, when it comes to personal work, no compromises are allowed.

Though she considers her catwalk days long over, it only takes a nudge from a designer friend—Joey Samson, Rhett Eala, Dennis Lustico, Ivar Aseron— to pull her out of retirement. Over the years, these professional relationships have deepened into genuine friendships, through a common passion for work and love for the industry. “We’re very much into our craft, and we’re honest to the max with each other. We have the same values, and value the same things. Kaya birds of the same feather… are the same bird!” (Don’t you just love her?)

Tripolar Endearingly kalog, yet self-conscious and shy in the presence of strangers, we ask Jo Ann, are you an introvert or extrovert? “Tripolar nga ako, ‘di ba,” she jokes, referring to her recently concluded solo exhibit at the Avellana Art Gallery. Having weathered personal storms and extreme emotional swings, she feels she is all that and more: “Extrovert, introvert, tripolar, nag-evolve na siya.”

What doesn’t kill you makes you stronger, and she draws her current equanimity from a new mantra: “Be above any situation, good or bad, in a very unselfish way.”

Aside from intriguing self-portraits, her “Tripolar” exhibit featured an installation eerily resembling voodoo dolls, with pins stuck on embroidered ‘XX’s on their hearts. Jo Ann explains, “You strike the heart, and it’s a healing process—the ‘XX’ represent kisses, love. Unlike the mangkukulam, who gets a person’s energies to wish them ill, for me, you wish them well. And then you heal.

Love, love, love. That’s the point of being tripolar—being above the situation, wishing people well.”

Like the song goes, she believes that love is what the world needs now. “The disease now is not physical, [it’s] psychological. It’s from inside, and it becomes stress, it becomes depression, it becomes discomfort.

You have to face it, recognize it, and do something about it.” When she’s feeling out of sorts herself, she turns to spiritual cleansing, and nothing beats surrounding herself with positive people to “flush out” the negative vibes. “Ikaw lang naman ang mag-eedit ng mga bagay-bagay sa buhay mo.”

Mesh tee, Joey Samson, joeysamson@ymail.com. Heather gray tank, P239.75, Bench, Alabang Town Center. Denim jeans, Carl Jan Cruz. Black socks, P590 (set of 3), Uniqlo, SM Mall of Asia. Suede shoes, Eytys, www.eytys.com.

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COV ER STORY Vintage denim jacket, Gap, SM Mall of Asia.

Black paneled skirt, Joey Samson, joeysamson@ymail.com.

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“It’s not all about you; it’s a collaboration, it’s about expressing their story in your own way.”

Black turtle neck, P1,000, Proudrace, SOMA Stores.

Denim pants, Joey Samson, joeysamson@ymail.com.

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HIDDEN AGENDA

Pillars of fashion invade contemporary sensibilities STYLING MELVIN MOJICA PHOTOGRAPHY JOSEPH PASCUAL

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Boston bag in vintage weave, Gucci, Greenbelt 4.

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ST YLE

Suitcase in monogram, Louis Vuitton, Greenbelt 4.

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Red suede driving shoes, Tod’s, Greenbelt 4.

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Leather field bag, Prada, Greenbelt 4.

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SPECIAL FEATURE

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ST YLE

Rust leather driving shoes, Tod’s, Greenbelt 4.

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Deadline for submission of entries is on September 30, 2015 JURY A: Print Single, Print Campaign, Craft

DAVEFERRER

Jury President Executive CreativeDirector J.WalterThompson

MARCUSREBESCHINI Chief CreativeO r Y&RAsia, Asia Paci c

LEIGHREYES

President & CEO LowePhilippines

JOEYTIEMPO

Executive CreativeDirector TBWA/SMP

ANDREWPETCH

Executive CreativeDirector AceSaatchi&Saatchi

BADONGABESAMIS Chief CreativeO r Y& RPhilippines

RAOULPANES

Chief CreativeO r Leo Burnett Manila

DAVIDGUERRERO CreativeChairman BBDOGuerrero

JURY B: Student, Interactive, Integrated, Special Execution, Online

YOLYCRISANTO

SVPfor CorporateCommunications GlobeTelecom

For more details:

Sponsors:

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GRACE M AGNO

VPforAdvertising SMPrimeHoldings,Inc.

BOYPANGILINAN

Chief ExecutiveO r MediaforceVizeum

philippinetintaawards@gmail.com

VENUSNAVALTA President & CEO IPGMediabrands

MALUVASALLO Managing Director MECPhilippines

+632 403 7787 / +63 915 2130 236 (Millette) Partners:

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FEAT URE

ROUGH CULTURE Where rugged apparel enjoys its share of the Southern limelight PHOTOGRAPHY GERIC CRUZ FASHION RO SANDALS

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FEAT URE

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FEAT URE

Ro Sandals. www.rowearonline.com. ro.inquiries@gmail.com. 0915-1372276.

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FEAT URE

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EATS Hailing from various origins, the meat pie is commonly served in Louisiana but popularized in Australia.

GRUB FROM DOWN UNDER

Meat pies and gigantic burgers offer due reason to visit this little corner of Australia TEXT PRISTINE L. DE LEON PHOTOGRAPHY PATRICK SEGOVIA

Australian fare might just be as alien to us as sledging biscuits straight off the Antarctic. It doesn’t help that the few hubs serving Aussie cuisine here can easily be mistaken for either American or Italian. Recently, however, a new food joint along Salcedo has appealed to the district’s usual crowd, stoking up a craze for Australian fare even before its opening gala mid-September.

“There’s nothing fancy about this place,” remarks Wade Watson, Aussie chef and brains behind the now-bustling establishment Bondi and Bourke.

Notwithstanding the polished furnishings, it’s intended for a casual rendezvous where ladies who lunch can just dine and chatter until late into the afternoon, and diners down their drinks ’til closing time. “We don’t want to intimidate anyone,” assures Watson, although with their food—the protein-heavy fare served in large-sized portions in accordance to the Aussie way—even the most voracious of diners would be naturally overwhelmed.

Here, meat pies figure at the forefront of the feast.

“In Australia,” explains Watson, “every 7-Eleven, every Ministop, every restaurant, every bakery has meat pies.

It’s what you eat while you’re driving your car, it’s what you eat while you’re on break.” And while we’ve yet to

see this English-inspired piece become a staple in the country, here at Bondi, the Classic Steak Pie, baiting every diner with braised Australian beef bursting forth the liberal cracks of the pastry, makes itself an indispensible introductory course in any Aussie cuisine.

A close alternative to the classic pies would be the Australian burger. Its rib-eye steak bulges pompously in between tiers of bacon, egg, cheese, onions, lettuce, and tomato. It makes you feel like a kid beholding a gigantic burger for the first time; devouring it seems like a feat all too impossible yet all the more enticing as it waits. Should consuming the enormous piece prove too much of a daunting task, take note that the meal is to be shared like every item on the list, or opt to order instead the Classic Chicken Parma, arguably the Aussies’ hamstuffed, Sadino’s sauce-slathered alternative to the usual Italian pizza.

Take their little strawberry and lemon lamingtons as celebratory treats for finishing a feast. “Australia shares influences of Vietnamese, Chinese, Japanese, Lebanese,” Watson further explains. And at the end of the course, all that hodgepodge of culture can easily overwhelm and satisfy. “So what is Australian food?” the chef eagerly continues. “It can be whatever you want it to be.”

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Clockwise, from top, left: Classic Australian Parma with fries and salad;Bondi and Bourke’s outdoor lounge; a serving of Lemon meringue for dessert.

Bondi and Bourke. G/F Cattleya Building, Salcedo St., Legazpi Village, Makati City. 833-1812.

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EATS Kelly Parreño infuses the maple bacon into the sake for a week before served (right). The Sushi Fireball is made of kimchi fried rice and mozzarella (extreme right).

STICK WITH THE GOOD STUFF

A good balance of grilled food and fun sake mixes in a joint just around the neighborhood TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY PATRICK SEGOVIA

Savory burgers, cheap steaks, and takaw bowls took the BF crowd by storm for over a decade until the owners decided to cease operations last year. They’ve relocated, but a new casual dining joint replaced them and is making a buzz within and outside the suburbs.

With big shoes to fill—as that spot was reminiscent of good cheap food and an after-school destination— Kantori Yakitori is determined to make a name of its own and create a new dining experience for everyone.

A joint committed to offer good food, booze, and atmosphere is put together to fit the laidback character of the BF market. The name is as simple as its vision.

Kantori is simply the combination of the words kanto meaning corner and yakitori meaning Japanese skewered chicken. “It started out as a joke but it stuck.

And Kanto is actually a region in Japan,” says Joe Reyes, co-founder of Kantori Yakitori.

The menu is the brainchild of Kelly Parreño, chef and co-founder of Kantori. “During the beginning [of conceptualization], we thought that it should be authentic. We were [supposed] to hire a Japanese chef but we realized that we want to make our own flavor,” she shares. Here, they do not promote nor teach you how you eat your food. She adds, “We made our own

classification and called it fun dining.”

Kantori’s soft menu consists of yakitori, specific to chicken skewers and yakimono, basically anything grilled and pan-fried. Prices of the skewers range from 40 pesos to 85 pesos per stick. Crowd-pleasers include their special isaw called shiro and their tofu tempura called atsuage. The shiro is cleaned thoroughly, sliced in half, blanched, grilled, and torched with Japanese caviar and mayo. Their tofu tempura, on the other hand, is injected with tare sauce, or chicken sauce, leaving you with an umami tofu without the need to dip it in sauce.

Anything grilled is best paired with good booze.

They are offering an array of flavor-infused sake shots: maple bacon, pineapple, and green tea. Aside from their beer by the bottle, they also have beer cocktails concocted by Parreño herself.

Apart from skewers, the team is planning to slowly offer a tasting menu and a drink-all-you-can promo. “We will offer drink-all-you-can like a true izakaya and you can pay a specific amount good for two hours. We wanted to [introduce] izakaya to BF and bring the experience to them without the fuzzy feeling,” Parreño explains.

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EATS Their yakitori bestsellers are available in one order of Yummitori platter (left). The okonomiyaki is a Japanese pancake with crispy bacon and japanese mayo (below, left). You can order Japanese whisky on the rocks, too (below).

Kantori Yakitori. 51 Unit D Aguirre Ave., BF Homes, ParaĂąaque City. 358-9079. www.facebook.com/kantoriyakitori.

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EATS In Bar Pintxos, 10 of these Basquefied dishes, like Chorizo y Huevos, Piquillo Brie Jamon and the Lomo Bacon, are enough to fill you up for less than a thousand pesos.

A PINTXO OF THIS

A small pintxos and tapas bar is serving big flavors that’ll have you craving for more TEXT BEVERLY DALTON PHOTOGRAPHY PATRICK SEGOVIA

The plates at Bar Pintxos Tapas Y Mas may seem too small to whet the appetite, but true to its Basque roots, the dishes manage to give the locals big, bold flavors in little bites. Although gratifyingly simple, it’s possible to feel satisfied and full after a few rounds.

The place itself is nothing special with Spanish imports lining the small cold shelf near the bar.

The menu is short and its specials are written on a chalkboard. “The most famous one is the Gildas, made of anchovy, olives, and pickled peppers. It’s what started all these pintxos in the north of Spain,” says owner Mig Vecin. “The Escalivada,” he says to a customer, “is made of roasted pepper, eggplant, onion, and anchovy, and a little balsamic. It’s not Basque but a typical Catalan dish.” It came as a shock to him though that the JamonAllioli is one of their best sellers on the Pintxos list. “We just invented this. It’s just jamon serrano and allioli. We just mixed it. It’s the simplest thing to do but everyone loves it,” he says. But he also adds a discredit to himself by claiming he’s not a chef. “I’m just a cook. A kusinero.

I just love to cook. In our business, we import legs of ham. We slice it, we pack it, we send it to groceries and restaurants. All the scraps that are left behind, I would make a pintxo out of it. Sayang eh! For this place! Now I don’t even have scraps anymore. I use just the ham!”

As for the tapas, the usuals like Gambas al Ajillo, Tortilla Patatas Chorizo, Pulpo a la Gallega, Chopito Frito and the Chorizo Frito among others are the mainstays. But there is one that Vecin has added recently to the list that gets sold out fast. “I’m always looking to do something special. At least when people come, we have something to offer. We started with Lengua, then the Pulpo, and now the Pig’s Ears. In Spain, it’s typical. But in Madrid, they serve the whole ear,” he says. “What we do is we boil the ear for two hours in aromatics and herbs.

Then we clean it and flatten it, and press it between two sheets. We put it in the ref for 24 hours. Then we slice it thinly and bask it in flour, cornstarch, paprika, and garlic-onion powder, and then we deep fry it.” They serve the Pig’s Ears in two options: one with green pepper (a pickled Spanish green pepper) and aioli. “It’s deep fried but not super crunchy. It’s cartilage. There’s hardly any fat but it’s really good,” he says.

Of course, these tiny Spanish dishes wouldn’t be complete without vino. The bar serves a special sangria that is made with brandy and soda, and is set aside overnight to seep the flavors of the fruits included. Salud to good times ahead!

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EATS If you’ve never tried octopus, the Pulpo a la Gallega, a traditional Galacian dish sprinkled with pimento picante, is a possible starting point (left). The Chorizo Burger is homemade and best paired with their own brew (below, left). The Patatas Bravas is a classic tapas dish made with fried potatoes and aioli (below).

Bar Pintxos Tapas Y Mas. G/F Gesu Building, Don Jesus Blvd., Alabang, Muntinlupa City.

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RECIPE

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RECIPE

OLD-TIME FAVORITE Bite into the flaky goodness of a meat pie

TEXT KYRA DY OF ART OF PIES PHOTOGRAPHY GABBY CANTERO

HERB-CRUSTED CHICKEN POT PIE INGREDIENTS

For double-crust pate brisée: 1 1/2 cups all-purpose flour 3/4 cup unsalted butter 2 1/2 eggs 1 tbsp. dried herb (any) For chicken velouté: 1/4 unsalted butter 1/4 cup all-purpose flour 1 cup chicken broth For filling: 1/4 cup unsalted butter 1/4 cup onions, medium diced 1/4 cup carrots, medium diced 1/4 cup celery, medium diced 1/4 cup onion leeks, medium diced 1/4 cup mushroom, medium diced 4 garlic cloves; minced 1/4 cup frozen peas 1 cup chicken breast, medium diced 1/2 tsp. black pepper 1 tbsp. dried rosemary 1 tbsp. dried thyme 2 tbsp. sugar; to taste 1/2 cup white wine 1/2 cup milk 1 1/2 cups cream Chicken velouté Salt, to taste

PREPARATION For double-crust pate brisée: 1. Place the flour on a surface and make a well on top.

2. Slice the butter into 1/4-inch pieces. Place in the center of the well with the eggs. Using a bowl scraper, slowly cut in the butter and eggs into the flour.

3. Once the butter is pea-sized, put the dried herbs into the dough. Knead until ingredients come together and herbs are laminated equally on your pate brisée.

4. Divide dough into 4 equal sizes. Roll into balls and wrap individually in plastic. For best rolling consistency, refrigerate your dough for 30 minutes to 1 hour.

For chicken velouté: 1. Over medium heat, melt the butter in a saucepan.

Stir in the flour and cook for 1 to 2 minutes.

2. Whisk in the stock 1/2 at a time until creamy. Bring to a boil. Reduce to low heat and continue cooking until thick enough to coat the back of your stirring spoon.

3. Set aside covered until ready for use.

For pot pie filling: 1. Preheat oven to 200 degrees Celsius.

2. Melt your butter in a medium-sized saucepan.

3. Cook mirepoix (onion, carrots, celery) with the onion leeks, garlic, mushrooms, and green peas. When onions are already translucent, add the cubed chicken breast, black pepper, rosemary, thyme, sugar, salt, and sauteé for 3 minutes.

4. Deglaze the saucepan with white wine. Bring to a boil. Lower the heat and simmer to reduce sauce.

5. Combine in a cup of the previously made chicken velouté with the milk and cream. Cook until ingredients are incorporated. Let the filling cool down.

Assembly: 1. Make 8 small balls of dough. You will need two small balls for the bottom and top crust.

2. For the bottom crust, using your pie can as a guide, roll out the dough big enough to cover your cans with 1/2 inch of it hanging over the edge of the pie plate For the top crust, roll out dough to cover the top part of the pie.

3. Slice in steam vents to your pot pies and fill each pie plate with the pot pie filling. Cover with your top crust dough. Crimp creatively to seal your filling.

5. Cook for 45 minutes to an hour until the dough is golden brown.

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T HE GET

ROUND UP THE BEASTS

Zuny’s leather-made creatures make the imagination run wild TEXT PRISTINE L. DE LEON PHOTOGRAPHY PATRICK SEGOVIA

Feliix has lately let animals run riot. Spawned from the childlike whimsies of its designers, leather-made lions, cows, elephants and giraffes by Zuny have been making their rounds across the globe, invading the corners of Mama Shelter in Paris, W Hotel in Taiwan, and Resorts World Manila.

In celebration of the country’s 117th day of independence, Feliix, the exclusive distributor of Zuny, has launched their latest animal: a carabao with the Philippine flag painted on its side. “The Carabao,” explains Feliix’s Quennie Roper Arabia, “served us great help [in agriculture]. It became an epitome of hard work and patience, a great reflection of Filipinos.”

Foreigners and Filipino expats have since been drawn to this local creation, employing it as paperweight or bookend, or having it “share a sense of patriotism,” as Arabia puts it. They say animals have a way of humanizing interior spaces, reminding their inhabitants of a home across the sea, or simply making their minds wander along with these creatures of the wild.

Zuny. Feliix, Suite 231, 2F, LRI Design Plaza, N. Garcia St., Bel-Air Village, Makati City.

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