Madrid Fusion Manila

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Madrid Fusión Manila - the biggest gastronomy event of the year - is back! See you at SMX Mall of Asia on April 6-8, 2017!

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Thank you for joining us in exploring the future of gastronomy! This has been #MadridFusionManila 2017. #ItsMoreFunInThePhilippines
This marks our journey towards a sustainable gastronomic planet here at the third Madrid Fusion Manila International Gastronomy Congress. 
Thank you for spending the last three days with us, and for celebrating the beauty of food and culture! This has been #MadridFusionManila 2017. #ItsMoreFunInThePhilipines
As we close out this year's #MadridFusionManila, we celebrate the growth and innovation of gastronomy. Three days full of amazing food and sustainable recipes - what more can we ask for?

Thank you for supporting the Fusion Manila International Expo! #ItsMoreFunInThePhilippines
Sustainability in gastronomy revolves around maximizing every aspect of creating culinary goods. Chef Roby Goco's dishes use every part of the goat, from nose to tail. He encourages everyone to take advantage of this and be more creative in using goat meat, the most sustainable type of meat. #MadridFusionManila #ItsMoreFunInThePhilippines
We are at the last leg of #MadridFusionManila and we are celebrating it with some Sangria! #ItsMoreFunInThePhilippines
Chef Xavier Btesh, huge advocate of olive oil, shows the crowd how to use the amazing ingredient on different recipes. He says the smell will tell us how good an olive oil is then the texture and the color comes next. Great insights here at #MadridFusionManila. #ItsMoreFunInThePhilippines
We're down to our last speaker here at the #MadridFusionManila International Gastronomy Congress! Chef Roby Goco calls himself a "goat convert" while he reintroduces goat meat as one of the most sustainable and organic meat around, happening right now here at "It's Goat to be Back". #ItsMoreFunInThePhilippines
Chef Tina Legarda of @bambabistro served this delicious Pili-rubbed pork rib on steamed corn and coconut rice, Pomelo Sambal, Wansoy Gremolata, and fried Coconut. She tells everyone to use their hands to eat it because it so much yummier  that way. She's right! #MadridFusionManila #ItsMoreFunInThePhilippines
Chef Dedet Dela Fuente's Nilasing na Lechon with Corn and Guinataan Mais Mousse tastes as good as it looks! #MadridFusionManila #ItsMoreFunInThePhilippines
Jordi Roca's desserts aren't just sweet treats after having a plate of your savory meal. They're food tribute to their travels, day to day lives, and basically anything they can draw inspiration from. Talk about an amazing fusion of art and good food! #MadridFusionManila #ItsMoreFunInThePhilippines
Husband and wife Jordi Roca and Alejandra Rivas demonstrate the anarchy found in desserts, and the positive effect of the creative synergy found in the working dynamics of the Roca Brothers. All these and a whole lot more about working towards a sustainable gastronomic planet here at the #MadridFusionManila International Gastronomy Congress! #ItsMoreFunInThePhilippines
Chef Mark Tan of @hibanaph used different types of Miso to complement the ingredients of his Chilled Sweet Corn and Kyoto Miso Pottage with Spiny Lobster; and his Hatcho Miso Fermented Purple Corn with Pork Jowl Confit. #MadridFusionManila #ItsMoreFunInThePhilippines