Posted on August 12, 2015 05:16:00 PM
Of oranges and foodies
WHEN LIFE throws you lemons -- make orange juice and let the world wonder how the heck you did it. After all, “You make your own rules,” said Australian chef Wade Watson.
“It’s different when you cook as a chef for someone. I [realized] I am not a hotel guy; too fancy, too many rules. I don’t like rules,” he said.
He made his dream came true when he opened his own bistro three weeks ago: Bondi and Bourke. It is located in Salcedo St., Makati City. “Without intention I nailed the perfect spot,” he said, because his location is right in the middle of Australian companies. The bistro’s name comes from Australia’s famous Bondi beach and Bourke street, which is a food strip.
“I wanted to own and work for myself. It’s a chef progression... This is my restaurant so it’s not just about cooking but also running a business,” the 41-year-old chef said.
His menu features comfort food like classic pies, ribs, grilled seafood spaghetti, pork belly, classic steak, burgers, and fish and chips.
“It’s simple, nothing fancy. I’ve done fancy. Now I cook food that’s more susceptible in running a business, which is real food and good ingredients, that’s it.” He added his mission was to make his restaurant a go-to place where people can eat every day.
“I want to make sure I am doing simple food that people can go to daily,” he said.
"I HATE THE WORD 'FOODIE'"Before coming to Manila, Mr. Watson worked in Cebu for five years. He said he likes sisig, kare-kare, and crispy pata. He said he has witnessed how the country has intensified its palate.
“The Philippines is now evolving in food,” he said, “It used to be just lettuce and tomatoes but now the produce and varieties are a lot bigger. The local people are getting more cultured with food now. I mean no disrespect, but the local market now wants options, adventures, and realizes there’s a lot of great food out there.”
But when asked about the growing number of “foodies” among Filipino diners, he stopped, and said, “I hate the word ‘foodie.’ Everyone thinks he’s a ‘foodie’ -- ‘Oh I like to eat so I am a foodie.’ But everyone loves to eat. Everyone writes about a food and he thinks he’s entitled. I don’t want to come off as arrogant, but (the word “foodie” is) for people with a lot of experience... I think it’s being used loosely,” said chef.
A legitimate foodie, the chef implies, must have experience, involvement, and exposure in the kitchen 24/7.
AUSSIE ORANGE He said he gets inspiration from anywhere, and it may include adventures with oranges, like Australian oranges, which are now available in the country until Aug. 31.
Although there’s no orange-infused meal in the bistro’s menu, Mr. Watson said he is willing and open to creating a dish using the fruit. “It’s flavor is versatile,” he said as he prepped dishes using Australian oranges during the launch of Australia’s orange label, “Now In Season,” which is being sold for a limited time at Landmark, Robinsons, Rustans, S&R, Shopwise, and SM Supermarkets.
“Oranges are important [in our trade and economy]. Our produce is one of the things we are known for. Australians grow up with oranges,” Australian Ambassador Bill Tweddell told the BusinessWorld at the sidelines of the launch.
Mr. Tweddell said there’s been significant growth in orange exports in the last two years because of the ASEAN-Australia-New Zealand Free Trade Agreement, which enables most temperate-weather fruits from Australia to enter the Philippines tariff-free. Temperate-weather fruits include stone fruits like raspberries and blackberries, apples, oranges, and pears, among others.
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