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Irresistible cookie dough cheesecake

Andrew Café, a culinary lab ran and managed by students of the De La Salle-College of Saint Benilde and mentored by a team of experts, introduces thenewest addition to its wide array of bestselling gourmet cakes – the Irresistible Cookie Dough Cheesecake.

The dessert perfectly wraps up any hearty feast, as it brings a play of textures to the palate.

The rich and creamy cheesecake is complemented by a cookie dough crust with chocolate morsels baked to perfection, topped with a blend of bittersweet coffee cream frosting. For a grand finale, save the mini chocolate chip cookie for the last bite!

Freshly baked from scratch by student apprentices and guided by Resident Chefs Erna Canatoy and Timothy Robert Gonzalez, the Irresistible Cookie Dough Cheesecake combines the classic dessert favorites into one decadent treat.

Andrew Café is located at the De La Salle-College of Saint Benilde Taft Campus, corner of Estrada and Leon Guinto Streets, Malate, Manila. It is open Mondays to Fridays from 7 a.m. to 6 p.m. and on Saturdays from 7 a.m. to 5 p.m.

Adlai takes the spotlight

Adlai or pearl barley is a gluten-free alternative to rice. It is a filling grain that has a chewy and firm bite, similar to grains of white corn when cooked.

Mama Sita’s has put this precious grain in a kit that many would surely be interested to try. And for some, they had seen how this particular grain can be used in many ways.

Visitors to the Philippine Harvest last August were treated to a taste of Adlai Paella. Similarly, the visitors to the recently concluded 14th Agriculture and Fisheries Technology Forum and Product Exhibition held at SM Megamall Mega Trade Hall 2 had their fill of the same dish.

Mama Sita’s Adlai Paella Kit is part of Mama Sita’s line of small-batch, artisanal products that are meant to bring something more special to the table.

Limited-edition matcha drinks

In line with its 15th anniversary in the Philippines, The Coffee Bean & Tea Leaf levels up on the matcha craze with the launch of three new limited-edition drinks. The well-loved coffee and tea brand blends the rich taste of premium matcha with bold espresso and refreshing raspberries in the Matcha Macchiato, Matcha Affogato and Matcha Raspberry Hot & Iced Lattes and Ice Blended, available starting 10 September.

Available hot or over ice, this fusion of matcha green tea, steamed milk and espresso will surely hit the spot and offer a new way to enjoy the classic macchiato. A caffeine, matcha, and dessert fix in one, the Matcha Affogato Ice Blended is the perfect addition to The Coffee Bean & Tea Leaf’s pioneering Ice Blended line.

Bringing a refreshing twist to the hot and iced lattes and Ice Blended is the Matcha Raspberry, a caffeine-free creation resulting from the infusion of subtle hints of raspberry and the distinctive taste of matcha.

Rhian Ramos bids ‘Taste Buddies’ goodbye

Since 2016, Rhian Ramos and Solenn Heussaff have treated viewers to a wide array of taste and cravings for food, fashion, trends, events, places and any buzz-worthy subjects. This Saturday (29 September), Rhian bids farewell to the show. But before Rhian makes Solenn cry, the Taste Buddies hosts go down south to visit Alabang’s modern dampa restaurant in Market Basket. Together with celebrity guest Vaness Del Moral, Solenn and Rhian will show viewers how to satisfy their cravings as well as how to choose from Market Basket’s fresh selection of seafood delight. Vince Vandorpe also gives a tour of their kitchen to show viewers how they prepare their delicious meals. Don’t miss this bittersweet episode tonight at 8:45 p.m. on GMA News TV.

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