Almost exactly around this time in thee winter of 2010 in my last year of cooking school, I lay still in the hostel waiting for the unknown. In 2010, I was in the TV room waiting to be checked in, my first time to live in the city and in a hostel. My previous house share in Castle Hill had closed down permanently to tenants. I sat in that lounge room with the fear of what the CBD brings. I eventually left for Queensland to work my first island resort and eventual rescue from perdition. Today, I lay helpless in my Melbourne hostel waiting for my train ticket back to once again swim with the sharks. My luck has ran out in Melbourne, the city that I have loved for so long. Will this be another road to perdition and eventual rescue? May God Almighty and All Knowing have mercy on my destiny. I am after all a traveller. So help me God!
“break on through the other side!” – Jim Morisson
Cathedral
Panna Cotta-based dessert of mixed fruity gelly, strawberry coulis, mint sauce, whipped cream and maraschino cherries. Filipino-inspired
Bella Swan and Twilight
I can’t help admiring the politics behind the movie Twilight and Bella Swan. Vampires are said to be beautiful creatures, thus were created as fashionable and stylish beings by the author contrast to the werewolves who were rough and outdoor … Continue reading
Chocolate Mint Mousse
The Mosq Restaurant and Functions is now under new management and will soon re-launch as the Mosq Lounge and Functions catering to a funk and stylish market in the very cosmopolitan area of South Yarra and beyond. The Creative Cuisine … Continue reading
Baked Salmon with Fennel and Lime
Salmon is among my favorite fish. Medical experts say that it has got the highest concentration of Omega 3 (good cholesterol or HDL) which is good for the heart. The Salmon fillet in this dish is wrapped in baking paper … Continue reading
Beef Tagine Filipiniana
Remember! Remember! The Fifth of November! The gunpowder, treason and plot! I know of no reason why the gunpowder treason should ever be forgot! It’s a conspiracy between the Moroccan Tagine and Philippine Bulalo or Pochero (as they call it … Continue reading
House Paella
Paella originates from Spain to which the dish spread to its colonies in the Americas and the Philippines morphing into their local produce. The Mosq House Paella is inspired by the Philippine Paella, otherwise known as Arroz Valenciana, of which … Continue reading
Merquez and Onions
Merquez and Onions is inspired by the Filipino pulutan or tapas consisting of Purefoods or Swift Hotdogs and onion rings sauteed in a frying pan. Utilizing the Moorish ingredients of Merquez (Halal Beef Sausages), Paprika and Cayenne Pepper and Australian … Continue reading
Marlo’s Paella
Marlo’s Paella
Paella will soon be an addition to the new menu of Mosq Restaurant and Functions. It was easy to create Spanish dishes from her Morrocan-inspired kitchen due to similarities and nearly indentical ingredients and methods of cookery of Moorish and Spanish Cuisine.
The Filipino Gambas comes to Melbourne Australia
I recently became executive chef of a Moroccan-inspired restaurant and learned that Spanish cuisine, from which Filipino Haute Cuisine is heavily based on, is almost identical to the Moorish Cuisine of Morocco. Common usage of ingredients is that of saffron and paprika … Continue reading
Style and Inspiration 