Halo Halo Stories
2019 saw FFMA’s efforts to share the Filipino culinary ancestry and inspire budding Filipino entrepreneurs to create viable food business ventures through varied Filipino food experiences beginning with Mabuhay Nights – a curated food event that features different Filipino chefs and their creations celebrating Filipino dishes coupled with the heart-warming stories of their heritage. FFMA has also sampled Pinoy traditional dishes to different dignitaries as part of the yearly event “Windows to the World” in Canberra.
Nobody expects to turn up to a Filipino person’s home without the promise of a sweet treat. Yes, sometimes this will come in the form a 4-pack of iced cupcakes (I’ve personally never met a pack I didn’t like), but for most Filipinos, desserts and sweet elements are part and parcel of the Filipino cuisine.
So it’s no great surprise that the Filipino Food Movement Australia (FFMA), with Executive Pastry Chef of Hilton Sydney Miko Aspiras, collaborated on the 4th of the group’s Mabuhay Nights event. Called Alat, Asim, Tamis (Filipino words meaning salty, sour and sweet), it was Sydney’s first ever Filipino-inspired dessert dinner.
Why do we buy cookbooks? Generally, to learn new recipes, methods of cooking, admire food and places from far away but mostly, to keep us inspired. Leafing through every page with mouth-watering images of food, it triggers a sense of want – to taste it, to feel it, to share it with family and friends.
