Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.
If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment. We would love to hear from you!
THE BACK STORY
Filipino food is something that’s near and dear to me but is usually left behind or neglected amongst its Southeast Asian siblings (see Food Safari and the absence of Filipino food in Series 1 & 2. I do hope they venture outside the popular cuisines and into more exotic cultures).
Ah, but I digress. I don’t really blame them. As I’ve mentioned in my previous Filipino posts here before, Filipino food isn’t really a mainstream Asian cuisine and a lot of the non-Filipinos aren’t familiar with it.
Being a Filipino who was born, raised, and educated in the Philippines, I myself constantly ask questions about what it is really that makes Filipino food, well, Filipino. Is it the use of native ingredients and produce, the mix of cultural influences from the many invaders of the country, the migration of people from different countries, or a mixture of all?
To answer these questions, I was privileged to have met two Filipino foodies who shared the same passion for food as I do. Meet Trissa of Trissalicious and Kath of A Cupcake or Two. Together, the three of us came up with a plan for world domination to promote the wonderful colours and flavours of the Filipino cuisine. Somewhere we can showcase different Filipino dishes—from the weird and wonderful, to the mysterious and exotic flavours of the country known as the Pearl of the Orient Sea. So without much further ado, I would like to introduce the Kulinarya Cooking Club!