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October 7, 2015

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Nuxe at Beauty Bar and Rustan’s

By Heart2Heart | Beauty, What's New at Rustan's | No Comments

I was first introduced to Nuxe with these three products! And they are amazing!! At first I did not think I would like it because I am not a “rose” type of person when it comes to scent. But when I tried these, they did not bother me at all and I actually liked the rose scent!! I have super sensitive skin and as soon as I used these products on my face…. instant smoothness and no sensitivity at all!!!! I LOVE NUXE!!!!

HUILE PRODIGIEUSE

Multi-usage dry oil, made with 6 Precious Botanical Oils (Macadamia, Hazelnut, Borage, Sweet
Almond, Camellia and St. John’s Wort), nourishes, repairs, and softens skin and hair.

For all skin types, even sensitive skin.

Use it all year around on face, body and hair.

ROSE PETAL GENTLE EXFOLIATING GEL

Gently exfoliates and eliminates dead skin cells. The gel’s texture reveals gentle exfoliating grains to reveal refined skin. Leaves skin soft and clear, and more radiant that ever.

For all skin types, even sensitive skin.

Use once or twice a week. Massage into damp or dry skin, then rinse with water. Avoid eye area.

ROSE PETAL CLARIFYING CREAM MASK

This rich face and neck clarifying-cream mask purifies and clarifies the skin and shrinks pores with a mild and gentle action. Leaves skin fresh and clear and perfects complexion.

For all skin types, even sensitive skin.

Use once a week for dry and very dry skin, 2x a week for combination and oily skin.

Last September 12 was the formal launch

BEAUTIFUL SET UP!!!

The founder, Aliza Jabes

Wow! Definitely a complete range!

Nuxe Huile Prodigieuse is the best oil (dry oil) ever and it’s for the face, body and hair. This is Nuxe’s signature product and every woman should have this! There is a version with glitters. They even made a perfume for it because customers love the scent.

Nuxe_ (37)

Its addictive formula, based on 6 precious botanical oils (Macadamia, Hazelnut, Borage, Sweet Almond, Camellia and St. John’s Wort), with a unique dry texture, silicon free and mineral oils free formula, has seduced the Parisian Woman, who has made Huile Prodigieuse® her best-kept beauty secret for soft, glowing skin and supple, shiny hair.
The secret’s out now, though: Huile Prodigieuse® is Nuxe’s bestseller, with millions of bottles sold all over the world since its creation. Its inimitable, sensual and mood-enhancing fragrance has become a signature for the brand, its elegance mirrored by that of women who use it the world over.

Nuxellence® DETOX by Nuxe @nuxeph that will make you look like you had 2 hours of extra sleep! I need this!!

DETOXIFYING AND YOUTH REVEALING ANTI-AGING CARE – NIGHT
This anti-aging night care smoothes, regenerates and revives dull complexion.
With its 10 [FR] patents, this major anti-aging innovation is tailored for all skin types and all ages*.
In the morning, the complexion is revived and skin looks fresh and radiant, as if you have had 2 extra hours of sleep. Night after night, the skin appears rejuvenated, regenerated and detoxified.

My gosh! I am nearing the last stage!!! We need to look young! 🙂 Nuxe_ (21) It’s Merveillance for me for now! Nuxe_ (22) Nuxellence® DETOX by Nuxe that will make you look like you had 2 hours of extra sleep! I need this!!

DETOXIFYING AND YOUTH REVEALING ANTI-AGING CARE – NIGHT
This anti-aging night care smoothes, regenerates and revives dull complexion.
With its 10 [FR] patents, this major anti-aging innovation is tailored for all skin types and all ages*.
In the morning, the complexion is revived and skin looks fresh and radiant, as if you have had 2 extra hours of sleep. Night after night, the skin appears rejuvenated, regenerated and detoxified.

I love this pretty lady Cessie Colayco,General Manager of Rustan Marketing Corp (RMK) because she introduced me to Nuxe which I love! I promise you will love their products – it’s All natural and Hypoallergenic so it’s perfect for me and for anyone!!

Nuxe brand ambassador, Nikki Gil

Gemma da Costa- Brand Manager for Nuxe PH, Audrey Canta- Division Manager for Skincare, Francesca Colayco- RMK General Manager, Violaine Rousselot- Asia Pacific Regional Director, Sophie Moisdon- International Operational Marketing Director, Anton Huang- Rustan Marketing Corporation Executive Vice President, Nikki Gil- Nuxe Ph Brand Ambasador, Julien Coutas- International Director Laboratoire Nuxe, Yvan Bernard- Market Manager and Lois Chan- Regional Commercial Manager

Thank you to my hand model, Ria Prieto!! Love our arm candy that day from Nuxe 😉 Cartier Love bracelet not included in the loot! haha 🙂

Available in Rustan’s Makati and Shangrila and all Beauty Bars

October 7, 2015

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United Flavors of Singapore

By Heart2Heart | Foodie | No Comments

Singapore has always been seen as a melting pot of different cultures coming from diverse ethnic Asian origins. Whereas these differences, under normal circumstances, would result in less than harmonious co-existence, the Singaporeans of varying social & cultural backgrounds are united by a common thread that permeates the very fabric of their society: their inherent love of food! And this is the precise reason why Singapore is often referred to as an Asian foodies’ paradise!

In the same spirit of these diverse, homegrown flavors bringing everyone together, Wee Nam Kee launches its’ NEW United Flavors of Singapore with 4 all new dishes to delight your palates and satiate your appetite for new culinary discoveries: Claypot Chicken Rice, Beef Rendang, Singaporean Beef Noodles, and Bak Kut Teh’!

Boasting Chinese origins, Wee Nam Kee’s Claypot Chicken Rice stays true to the old world Chinese tradition of cooking rice in an earthen claypot while topping it with chicken, Chinese Chorizo, black mushrooms, onion leeks, & ginger with oyster sauce & spices. As an added Singaporean twist to this though, these ingredients are topped onto the signature Hainanese Chicken Rice for a more flavorful dining experience!

Claypot Chicken Rice – The added flavor nuance of cooking rice in an earthen Claypot is imbued into our signature Hainanese Chicken Rice topped with chicken, Chinese Chorizo, black mushrooms, onion leeks, & ginger in oyster sauce & spices.

From the Indo-Malay Peninsula, comes the Beef Rendang of slow cooked beef brisket, cassava, & carrots in a rich & savory Rendang paste, mixed with coconut milk in aromatic Asian spices.

Beef Rendang – The National Dish of Indonesia but an adopted culinary son of Singapore, Wee Nam Kee’s Beef Rendang mixes aggressive Asian flavors with tender beef & the singular creaminess of coconut milk.

Also from the same geographic Asian region is the Bak Kut Teh’ of pork belly ribs, black mushrooms, tofu, & garlic simmered in a flavorful broth seasoned with oyster sauce, light soy sauce, & a host of traditional Asian spices.

Bak Kut Teh’ – This hearty soup dish with pork ribs, black mushrooms, tofu, & garlic has an unmistakably soothing aroma combined with bold & complex flavors.

And finally, to round out our Asian culinary journey, we have the Singaporean Beef Noodles of tender seasoned beef brisket chunks marinated in red bean curd with Taiwan petchay & straw mushrooms on a bed of boiled Hong Kong noodles. To place an indelible Wee Nam Kee imprint on this dish, it is served with Wee Nam Kee’s very own chicken broth on the side!

Singaporean Beef Noodles – This traditional Chinese noodle soup dish of tender seasoned beef brisket, Taiwan petchay, & straw mushrooms is made Wee Nam Kee’s own with the addition of their very own chicken broth!

These new dishes are available for a limited time only so unite with your friends and family and visit the Wee Nam Kee branch nearest you to experience our NEW United Flavors of Singapore!

Established in 1989 in Singapore, Wee Nam Kee has been serving Hainanese Chicken Rice for the past 26 years. Universally recognized as the gold standard of Singapore’s Hainanese Chicken Rice, Wee Nam Kee now has six branches in the Philippines: Ayala Triangle Gardens, Serendra, Alabang Town Center, Promenade Greenhills, Trinoma Mall, and the new Fairview Terraces Mall. Wee Nam Kee continues to expand both domestically and internationally with more locations planned for Singapore, the Philippines, and beyond.

October 7, 2015

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The Plaza at 50

By Heart2Heart | Celebrations, Tributes | One Comment

Happy 50th Anniversary to The Plaza.

I’ve known Tita Millie since I was a kid since the Plaza was a favored caterer of the family. And recently I met Karla who is 29 years old and the COO ( Child of Owner haha!! ) of the company. She has injected a lot of new ideas and implemented many new dishes. She’s so much fun. They are also my fellow writers at the Philippine Star. More power to Tita Millie and Karla Reyes and here’s to more years of success!

Richard Antonio, an old timer of the Plaza! I would always see him in the caterings and now he has white hair! White hair means loyalty 🙂

He took me to this table that had old scrapbooks that were very delicate as they were quite old and they contained newspaper clippings!!

My Mom!!!

They catered for the bridal shower of my Mom at the Willow Court which is a restaurant that was part of their events complex in Makati many years ago

The Plaza at 50 (10) And they catered for my parents’ wedding 48 years ago and our wedding 20 years ago!

We visited Tita Millie and Karla in their home and when you enter, there is a collection of elephants!! The trunk has to be going up which means luck and prosperity 🙂

They served us the best of their best and the food that will be part of the Best of the Plaza promo menus

COCKTAILS:

Smoked Salmon Pinwheel Prosciutto, wrapped Asparagus, Caviar Blinis and
Spinach & Mushroom Quiche

Smoked Tanguingue with Dill Mustard Sauce Condiments: onions, chopped eggs, lemon, capers

Lettuce with Brie and Strawberry Vinaigrette

Angel Hair pasta with 2 kinds of sauce:

Seafood Pomodoro and Garlic Chorizo

In 1965 when The Plaza @theplazainc first opened, Dari Creme asked their Swedish Chef, Chef Gosta Pettersson, to use Dari Creme in a tv commercial

and he chose the dish Chicken Ala Kiev and that was when Chicken Ala Kiev was introduced in the Philippines. Thank you Chef Gosta!!

I LOVE CHICKEN ALA KIEV! You can buy this frozen at the Plaza and you can cook when needed! YAY!

The famous Plaza ham! My favorite part is the top – the honey glazed top

More trivia – the Plaza ham was only available in their catering but in 2006 they made it available in kiosks in malls. That was the project of Karla

3 ways to serve the ham! 3 kinds of bread!

Karla launched the 10 feet pandesal sub with 150 grams of ham for P 350.00. That was the wish of her Lolo before he passed away and she implemented it! Way to go Karla!!!

Decadent Chocolate Cake, Salted Caramel Cheesecake and Croquembouche

Crepes Station – Mango and Strawberry

Smoked Lengua in cream sauce from the Plaza The thinly sliced Lengua is under the pile of chorizo, olives and cubes of ham.YUM! Cured pork knuckles with red cabbage or sauerkraut served both boiled or fried

As they celebrate their 50th Anniversary They are offering special promo menus for P50,000 for 50 people with all the best dishes of The Plaza!

October 6, 2015

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Life On A Mission

By Heart2Heart | Hot Off the Press | No Comments

Last September 8 was a super special day since it was Mama Mary’s bday. On that same day, a special book was launched!

Many fans of Sr. Isabel were there!!! They call themselves, Sr. Isabel’s baby camels 🙂

And I was surprised to hear Yvonne sing “Mary, you were born to bring new life, to show us the way, to love and serve you in each new day……That like you we’ll be the Lord’s Servant in every way” What better day than to launch a book by Sr. Isabel Villacarlos who is a true servant of the Lord. Thank you to my good friend Yvonne Dayrit Romualdez for publishing her book – “Shes an amazing assumption nun who is 78 years old and served as a missionary in Africa for 25 years. Her miracle stories of gods love and grace are amazing!” ( fr the Foreword of the book) “Sr. Isabel sees her stories as instruments to allow God to speak to people. These stories are proof that God’s love surpasses all obstacles, transforms the most stubborn of minds and transcends all differences” When we share this book with others, we share God’s love as Sr. Isabel shares it with us

We celebrated mass with Fr. Gustillo and Fr. Deveza

As my friend Yvonne says, We just have to say “Yes” to His call. And Sr. Isabel said Yes when she lived in Africa for 25 years which became her mission. And her book “Life on a Mission” is a work of love by a miracle team who also said “yes” to His call and helped make this book an instrument for us to read God’s LOVE and to share it with as many people as we can. Sr. Clarissa, Mara Eala, Michelle Soliven, Yvonne Romualdez, Christine Dayrit, Nikki Alumno, Lou Lumba, Bum Tenorio, Mike Mina, Pael Romualdez, and Carin Romualdez. For orders pls call Emy at 09177130471

Writer Mara Eala daughter of our English teacher in Highschool, Ms. Mary Ann Tantoco 🙂

Ilustrations by Yvonne’s husband, Pael! They needed an illustrator and Carin had a smart idea that Papa can do it! 😉

Sr. Isabel so busy autographing all the sold books!

A simple lunch celebration after mass

Christine Dayrit cooked the Okra dish of Sr. Isabel for the lunch 🙂

Sister Isabel’s peanut butter okra! In Africa it only rains once a year. So they plant okra before the rain and that is what they harvest as their food for the year. They dry and prepare it in different ways. Her favourite was okra with peanut butter. So to make themselves feel better, they would imagine okra being chicken one day, steak another and fish another 🙂

According to my friend Karla Campos, this is one of the best books ever! Read it and if you were blessed by it, share it!!!

October 6, 2015

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Oktoberfest at City of Dreams Manila

By Heart2Heart | Foodie | No Comments

City of Dreams Manila celebrates October with a month full of revelry inspired by Germany’s famous Oktoberfest, offering guests beer samplings from around the world paired with rich cuisine from various countries.

O’Fest: A Grand Oktoberfest Celebration

On October 17, City of Dreams Manila’s premier feast presents O’Fest, which 43 free-flowing beers from 14 different countries, including a Munich variety traditionally offered during the festival: Weihenstephaner Oktoberfest.

Other beers include Newcastle Brown Ale from England; Guinness from Ireland; Hoegaarden, Stella Artois and Leffe Blonde from Belgium; Erdinger and Paulaner from Germany; Estrella 1906 Reserva from Spain; Asahi from Japan; Holgate from Australia, and many more. The libations will be paired with a mouthwatering buffet featuring six different styles of suckling pig, including native lechón and lechón Cebu. Other treats will include schweinsbraten mit dunkel (dark beer-basted roast suckling pig), cochinillo asado and a variety of sausages.

Doors to City of Dreams Manila’s Grand Ballroom will open at 7:00 pm and the program will include performances by Sabor Latino and Sassy Girls, as well as local acts such as Night Train, Dream Girls and the homegrown all-female singing group Dream Sirens. The night will also feature the culmination of a previously announced “Battle of the Bands”.

Raffle prizes will also be given away during the evening, including round-trip tickets to Europe for two people, courtesy of Qatar Airways.

Tickets for “O’Fest” are priced at PHP 5,000 net per person. For inquiries and reservations, guests can call City of Dreams Manila at +63 2 800 8080.

Oktoberfest Oompah at Hyatt City of Dreams Manila

On October 8 and 10, diners can delight in the merriment of Bavaria’s Oktoberfest tradition as The Café is transformed into a holiday pub overflowing with beer, bar chow and music.

Entitled “PROST!”, the event will feature performances from the world-traveling traditional oompah band Die Dorf Fest Kapelle, presented on an elevated stage with Bavarian blue and white banners streaming from The Café’s high ceiling. Merry-makers will toast steins brimming with imported brews while relishing traditional German dishes prepared by The Café’s chefs, led by German-born Executive Chef Michael Luedtke.

“Prost!” tickets are priced at PHP 2,388 net, which includes a dinner buffet, free-flowing beer and seats at The Café’s Oktoberfest tent area. Limited seating is available. Advance reservations are recommended.

For more information, call +63 2 691 1234 ext. 1149, or visit codmanilahyatt.com.

Month-long Oktoberfest at CenterPlay

From September 30 to October 31, diners at CenterPlay can enjoy a special Oktoberfest menu featuring 38 beers from around the world, including Weihenstephaner Oktoberfest, offered at special prices ranging from PHP 170++ to PHP 480++. Guests can also enjoy beer paddles, selections of beers chosen daily by the bartender. Oktoberfest delicacies will also be offered, including German pretzels, Nuremberg sausage with all the condiments, and braised pork hock sliders. Regular nightly entertainment will be held from 6:00 pm onwards.

About The Café

Located past the circular reception area beneath a spiral chandelier, The Café is the main dining space at Hyatt City of Dreams Manila. The bustling 315-seat venue offers a range of seating options, from cozy circular booths to private and semi-private rooms to standalone tables in the heart of all the action. Open 24 hours a day, The Café is an interactive show-kitchen restaurant where experienced chefs perform live culinary theater at vibrant cooking and buffet stations, with hot dishes prepared à la minute to ensure freshness and optimum flavor. Each of the counters — Italian, Grill and Griddle, Asian, Deli, Comfort Food and Favorites, and Pastry — showcases a different culinary production.

October 5, 2015

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International Wine & Food Society Dinner by Chef Justin Golangco

By Heart2Heart | Foodie | No Comments

Two weeks ago we were invited by our friend, Chut Cuerva, to be his guests at one of his International Wine and Food Society dinners. Thank you Chut!! We had a wonderful time!!
President of IWFS, Oscar Ong

The dinner was prepared by Chef Justin Golangco and it was amazing!!!

Love the set up with all the bottles of wines as candleholders

The young chef!

Chef Justin went to the Culinary Institute of America ( CIA ) Gresytone after college where he got his culinary arts degree. While studying he worked at several restaurants in the Napa and Bay area such as Cook St. Helena and Betelnut Pejiu Wu. After graduating from CIA, he worked for a year at Aziza, a One Michelin Moroccan fine dining farm to table restaurant in the Richmond district of San Francisco. After which he went back to New York and worked for two years in a well known Italian restaurant called, Marea. He also took an internship at six star Michelin restaurant, Arzak in San Sebastian. Chef Justin came back to Manila in 2014 and now does private dinners and consulting for restaurants. Give him a call at 0917-790-8990

Giveaways from Jasper Tiu 🙂

Click below to go to their website for more info

The International Wine & Food Society (IW&FS) is the world’s oldest and most renowned gastronomic society. The Society’s mission is the promotion of a broad knowledge and understanding of both wine and food, the enhancement of their appreciation, and the nurturing of camaraderie among those who share the pleasures of the table.

October 5, 2015

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Best Food Forward 2015 and Best Food Forward Store

By Heart2Heart | Foodie | One Comment

The Best Food Forward team recently opened an outlet to make available some of the food products being offered in the Best Food Forward event.

Previous entry: Put Your Best Food Forward January 2011

Best Food Forward 2013 on April 20 and 21 April 14, 2013

Visiting Best Food Forward 2013 June 1, 2013

Best Food Forward 2014 September 2014

That way you can avail of their products in between the food show

They opened last July in Unit C 78 estrella street Belair Makati. Its right across palm village and colegio de sta rosa, beside cake avenue. call 09178871933 and 09209148175. They deliver to Dasma, Forbes, Bel Air, Palm, San Lorenzo, Magallanes, Katipunan area

And here are the beautiful BFF Team Claire Chanco, Timmie Hilado and Gwen Carino BFF meaning Best Food Forward and not Best Friends Forever 🙂 though they are :-).

Frozen Foods

And next week will be the Food Show

What do our favorite local chefs like CCA’s Sau Del Rosario, Wooden Spoon’s Sandy Daza, Green Pasteur’s Robby Goco, Raintree Restaurants’ Kalel Chan, Cocina Peruvia’s Him De Baron, Bale Dutung’s Claude Tayag, Discovery Group’s David Pardo De Ayala, Asian Food Channel’s Bruce Lim, Adobo Queen Nancy Reyes, Pino’s Ed Bugia, and Lifestyle Network’s Sharwin Tee have in common? They’ve all been part and participants of the country’s biggest and most delicious benefit food fair – Best Food Forward!

Now having reached a milestone as it stages its 5^th year, this much-awaited annual event is happening on 10-11 October 2015, from 10am to 8pm at the Rockwell Tent in Makati City. A well-loved celebration of food, Best Food Forward has continuously gathered family, friends and the bustling culinary industry over the years, promising much more since its launch in the summer of 2011. A grand and fun food-filled weekend awaits and to celebrate this milestone, there will be over 100 specialty food concessionaires, innovative cooking demonstrations, celebrity chef appearances, family and children’s attractions, celebrity guests and many more!

Best Food Forward also happily continues to give newcomers an avenue to be discovered in the bustling food scene. Its vibe and atmosphere will definitely make this 5^th year even livelier as it is spiced up with food art, recipe book launches, special awardings and lively music!

Yummy Frozen balls 🙂 and meatballs!! by Nina Co! They sell the frozen ones and in BFF they will have the cooked ones as well 🙂

So happy to see Rafa Ayuyao of Three Hungry Tummies – the guy behind the famous Bacon Cracklets and Tapa chips.

Best_Food Forward (4) Now he has Chori Crisps, Bangus Skin fritters and the latest is Corned beef Crunch which is like Ropa Vieja

Natalia’s Rustic Kitchen – Arianne Romualdez is the one in the photo and she is the mom of Natalia 🙂 They named it after her. And the chef is the husband 🙂 Two dishes – Meat Loaf and Beef Tangine – in the photo 🙂

Meet the youngest vendor of the Best Food Forward event – Sabine Katigbak who is the daughter of our friend Mark and Anne Katigbak. She is an ice skater and since she got injured she looked for something else to do and so her baked goodies were born! My most favorite is her Super Chewy Milo Cookie! She has Matcha White Chocolate cookies, S’mores cookies, Gluten free carrot cake and Gluten free Banana Walnut Chocolate Chip Bread. She also makes Macarons! Please support her

Chef Carmela Villegas who is a Pastry Chef and is one of the owners of Crisp on 28th with her fruitcake, Chocolate Crepe and Marshmallow Calamansi cake

Remember the spiked brownies ( Cerveza Negra, Black Label and Don Papa Rum ) from the Brownie Bar from the Best Food Forward Store on top? Here are the owners Joby Provido ( the quality controller 🙂 ) and Jomel Salas ( baker and cake decorator) who also owns Cupcake Library and does custom cakes . They even have droppers of the liquor in case you want to spike it some more!

Chef Arnold with his bottled foods. He will be having three kinds of paella for the show and one of them is the Tinapa Paella which makes use of one of his bestsellers, Spicy Tinapa 🙂

Love the Kesong Puti! I have not tried the others yet

So happy to meet Audrey Ty of the Gelato Lab. She is also the cousin of Tim Yap!! 🙂 I asked her what her bestselling flavor was and she said Dark Chocolate. Though I liked all! Bailey’s Irish Cream, Coffee Stracciatella, Matcha choco chip and the Mango pudding ( which has coconut in it though it reminds me of Crepes Samurai)

Best Food Forward is supported by the following media partners – Food Network, Asian Food Channel, Appetite magazine, Food magazine, Breakfast magazine, BusinessWorld, ClicktheCity.com, Watch Appetite, Herword.com, Nuffnang, and Outcomm. For more information, call 0920.9148175 or email bestfoodforward5@gmail.com.

October 4, 2015

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Garlic Lemon Chicken by Babot Joseph

By Heart2Heart | Recipes | No Comments

Remember the Garlic Lemon Chicken of Tita Babot that she cooked for us in Boston?

Previous entry: Dinner by the Joseph Family in Massachusetts July 24, 2015

As promised, here is the easy recipe!! Tita Babot is so kind to share her recipe hoping we can all make it!! I love it and I hope I can make it like her one of these days. Meantime, I hope you can try it too and enjoy it!!

ingredients:
12 pieces chicken breasts, thighs and drumsticks
sea salt
freshly ground black pepper
good olive oil
2 teaspoons grated lemon zest (2 lemons)
freshly squeezed juice from 2 lemons
1 head of garlic, chopped or minced
1 tablespoon minced fresh rosemary leaves or fresh thyme
1 lemon, halved*

Pat chicken pieces dry with paper towels and put into a Pyrex glass bakeware. Salt and pepper the chicken pieces on both sides. Pour olive oil liberally, coating all chicken pieces well. Add lemon zest, lemon juice, garlic and rosemary or thyme.
Cover with plastic wrap and refrigerate for 4-5 hours or more*, turning over once or twice while marinating.

You can either pan grill, grill over coals, or bake the chicken.
When baking, my temperature is at 275 and I slow bake for an hour, then turn the heat up to brown the chicken for an added several minutes.

Serve with couscous or steamed vegetables on the side.

*I prepare the chicken in the morning and refrigerate all day until ready to grill or bake for dinner. You can also prepare this the day before and refrigerate overnight.
*Add the halved lemon pcs to the glass dish right before baking or put on grill while grilling the chicken over coals. Add to serving dish for garnish.

October 4, 2015

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Sunday Family Lunch by Dulcelin and Casa Armas

By Heart2Heart | Foodie | No Comments

Yummy Sunday Family lunch by John and Keena!! A mixture of Dulcelin party platters and Casa Armas 😉

From Casa Armas – Chorizo wiped out! 🙂

Gambas wiped out!

Two kinds of Paella

From Dulcelin

This was my favourite!! Norwegian Salmon with pesto parmesan! Love the sauce! Tip from Keena: Have them separate the sauce and put only on top before serving. There are 2 other sauces: Aioli and Wasabi aioli