I'm an occasional Gourmet Traveller reader. I say "occasional" because it's definitely not aimed at me and I tend to read it for the pictures more than anything else. A random selection of its content would include Rolex ads, Tetsuya Wakuda selling you space-age cooktops, monthly recommendations for random spas in far-flung countries, reviews of extremely fancy restaurants (okay, so that part speaks to me) and amazing recipes that take me at least two hours when I do decide to tackle them.
It was nice to see them release a "fast food" issue in February, though I'm sure that was absolute blasphemy for their regular readership! We made this delicious tart in just twenty minutes and ate it all in another ten, and I'm not even a big fan of onions.
Pork adobo is... where to start? It's not the national dish of the Philippines, but it's certainly a flagship dish. Because the cooking base is vinegar, it's hard to describe the taste or compare it to any other dish. But mention pork adobo to anyone who's had it and they'll melt into a puddle before you. It's the ultimate year-round comfort food. It's also fairly cheap, easy to prepare and can be left largely unattended while cooking, which are three pluses for almost anyone!
I discovered the Pinoy Cook blog a while ago and although I've used the odd recipe or two, it hasn't been regular reading (until now). I gave the pork and mushrooms adobo recipe a whirl this time, and while my dark soy sauce must have been darker than most, it tasted absolutely wonderful. The best part is that we have leftovers, and they'll taste even better tomorrow night.
Mains are very much on the pricey side for lunch but at least they're unique... apparently the restaurant's got a great reputation for breakfast, which I may have to make the trek for one day!
Amazingly I have been asked how to contact Munch because of this blog entry. You might want to try visiting their website.
As a bonus, I ended up drawing a plate of them into my daily fanart post on Fanart-A-Day, a new LJ community I'm a member of.