Tasting Australia at The Peninsula Manila

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Little did I know what I would be in store for when I attended the launch for Tasting Australia at The Peninsula Manila's Old Manila restaurant. Everything looked normal except that I still have fond memories of the old Old Manila decor from eons past. Flower arrangements and decor that was made to look like the Australian flag adorned the tables. Taking a seat and settling down was when I chanced upon the menu announcing the dishes we were having.... crocodile for appetizer, kangaroo for the main course and lemon myrtle for dessert. It was quite a shock but one thing I learned since blogging is that I should have an open mind or more apt, taste buds

Australian Embassy Chargé d'Affaires Andrew Byrne and Peninsula GM Sonja Vodusek, also an Australian herself, welcomed us and told us all about the festivities and events happening around the Australia celebration which includes Tasting Australia.

On to the Australian outback as the first course, Crocodile Ceviche of Mango, Pumpkin, Beet, Pomelo and Pepperberry Tartare. At first glance everything looked decidedly normal, the dish had two parts the ceviche, made from raw fish cooked in citrus juices, and the tartare, hidden by the light salad.

I found the taste and texture of crocodile to be similar to fish with just a bit more sinew. The thin slices of loin meat found inside the tail of the salt water crocodile. I wouldn't mind eating this again.

After that somewhat surprising dish, next up was the hoppity critter, my imagination was  running rampant visualizing hopping waiters delivering the main course.

Mountain Pepper-seared Kangaroo Loin with Quandong Jus, Down Under Dukkah-dusted Kumara, Aspagragus and Yakajirri Hollandaise. The kangaroo looks very similar to beef. Taking a bite and I could really feel the fresh taste of the meat, cooked at most to medium rare to preserve its tenderness. It's very similar to how ostrich meat tastes like, clean with a hint of gaminess. The quandong, which looks like a small plum, added a sweet and tart taste.

I loved the siding of Kumara, Australian sweet potato and the spice dusting dukkah, an Egyptian spice mixture. The creamy sweet potatoes are matched perfectly by the nutty and strong flavors from the spices.

For dessert, Lemon Myrtle Cheesecake with Macadamia Caramel. Lemon myrtle, endemic to Queensland, Australia, is a leaf that exhibits a strong lemon smell when crushed. I found this dessert a bit too sweet for my tastes.

A wonderful lunch and a taste bud opening foray for me into Australian cuisine, multi-faceted mix of flavors. 

Peninsula Manila's Executive Chef Patrick Boucher (M) and Escolta Chef de Cuisine Anthony Craven (R) were the ones who prepared our meal.  For the Tasting Australia food festival, Peninsula Tokyo Executive Chef Adam Mathis will be flying as guest chef fro Old Manila while Australian compatriot will be dishing it out at Escolta.

Tasting Australia at the Peninsula Manila is happening from January 27 until February 3, 2012.  Old Manila will be serving ala carte dishes while Escolta will serve a daily buffet that includes Australian favorites flavored with bush ingredients.  Guests who avail of the festival menus and spend a minimum of P1,900 will get a chance to win 2 round trip tickets to Sydney,Australia aboard Qantas. 


Other events in the Celebrate Australia festivities is an free outdoor film screening of Strictly Ballroom in Bonifacio High Street and a series of concerts by Australian singer Dewaynne Evertt Smith.

The Peninsula Manila
Ayala cor. Makati Ave. 
Ayala Center
Makati City
887.2888

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