Mabuhay Nights - Philippine Independence Day
On Monday, June 17, 2019, The Filipino Food Movement Australia brought forth their second bespoke pop-up dinner, igniting excitement among attendees.
In celebration of Philippine Independence Day on June 12, The Filipino Food Movement collaborated with Head Chef Nina Cruz from Sizzling Fillo and Head Chef Pierre Marie Lucente from Chicago Jones. Together, they orchestrated a sensational dinner featuring six exquisite dishes. Each dish was a vibrant tribute to Filipino flavors, crafted using seasonal, locally sourced Australian produce fused with beloved Filipino elements.
Filipino cuisine, rooted in the diverse backgrounds of over 10 ethno-linguistic groups across the country, embodies a rich culinary tapestry. Reflecting centuries of colonization and trade, the Philippines' culinary heritage is a fusion of cross-cultural influences. From its colonial past to organic adaptations, Filipino cuisine evolved. Dishes originating from distant Spain underwent Filipino adaptations, molding them to mirror the Filipino culture.
Both Chefs, possessing remarkable expertise and triumphs in their careers, shared a dedication to introducing Filipino cuisine to Sydney's mainstream palate. Their collaboration aimed to elevate and promote the diverse and flavorful essence of Filipino culinary traditions to a wider audience.
Chef Nina Cruz is head chef and owner of the Sizzling Fillo restaurant in Lidcombe. Resigning from the corporate world, Nina took up studies at the William Blue College Sydney developing her culinary skills and knowledge in French cooking techniques and methods. Nina still continues to advance her culinary talents through education and travel. Nina has always been passionate about food and introducing Filipino cuisine to the community.
Chef Pierre Lucente is currently the Chef of Chicago Jones and Universal Burger Co in Auburn. From Taguig in Metro Manila, Pierre originally moved to the USA to study Liberal Arts at tertiary level. The culinary life called and he began to study at the International Culinary School in California and landed him a job while he completed his course. His food philosophy is based on creating an experience, which involves the senses. He also advocates ecological sensitivity and social responsibility as an integral part of his culinary practice. Moving to Sydney in 2017, Pierre hopes to build his career in the food industry as a leader and innovator.