Vol. 1 • No.

2 • April-May 2011

sansRival The pleasure of taste

Guilty Pleasures

The pleasure of taste
Editor-in-Chief Ige Ramos
Managing Editor Glenna Aquino
Associate Editor Roda Masinag
Art Director
Photography
Joan Soro
Stanley Ong
Food Stylist Sandee Masigan
Contributing Editors Joseph Cortes
Alya Honasan
Proofreader Bernie C. Lizardo
Management LDV and Associates
Gastronomy Consultant Beth Romualdez
Rustan Supercenters, Inc.
Ambassador Bienvenido R. Tantoco, Sr.
Chairman Emeritus, RSCI
Bienvenido R. Tantoco, Jr.
Chairman
President & CEO Donnie V. Tantoco
Chief Operating Officer Patrick Simon
VP Marketing Division Frances J. Yu
AVP Marketing Division Aggie G. Artadi
Ad & Promo Manager Tet F. Bachmann
Ad & Promo Coordinator Vangie S. Isla
Published every 15th of the month
by Rustan Supercenters, Inc.
4th floor, Morning Star Center
347 Sen. Gil Puyat Ave., Makati City
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2 April-May 2011
Vol. 1 • No. 2 • April-May 2011
mainCourse | The gastronomic epiphany of Colin Mackay 4
Joseph Cortes writes about how Chef Colin discovered his passion.
sansRival recommends | Indulge in freshness 6
Best quality meat cuts and seafood produce from Rustan’s Supermarket
mainCourse | Indulging in the flavors of the Earth
Berkeley-based Jane Po writes about having the freshest vegetables
8 Indulge now,
feel guilty later
and herbs at one’s fingertips.
sansRival recommends | The fruits of our indulgence 10
Go for a more diverse basket full of exotic varieties of fruits.
I call the 40 days between Ash Wednesday
sansRival recommends | The global pantry 12
Kitchen essentials that will make you ready for anything and Easter Sunday “purgatory”
culinary days—not in a bad way,
guiltyPleasures | A celebration of desserts we can’t live without 14
of course, but because it’s all about
Cakes from Benny’s and ice cream from Rustan’s
second chances and rectifying mistakes.
guiltyPleasures | Top cheese 16
The list of indulgent food is not complete without these flavorful artisanal appetizers. That is the reason why festivals like Mardi Gras and
guiltyPleasures | Ambrosia for all 18 Carnival happen just before Ash Wednesday, signifying that those were
The love for chocolate is something that everyone shares. the last days one could eat meat before the fasting of Lent.
fastFood | Everything on it 20
Joy Rojas writes about gourmet sandwiches.
I no longer subscribe to the idea of fasting and abstinence, as I rarely eat red
meat and pork, and my diet consists of fresh fruit, vegetables, grains, and lots
fastFood| Veggie good 22 of juice and water.
Turning vegetarian doesn’t mean giving up the flavor by Alya B. Honasan.
fastFood | The active couch potato 24 Indulgent food and guilty pleasure for me now are simple things, like small
It’s not just beer and nuts anymore. serving plates of prosciutto and chorizo washed down with a glass of Malbec
or Pinot Noir—only in small quantities, as moderation dictates elegance, and
grapeVine | Rich and luscious reds from the Southern Hemisphere 26
Ige Ramos writes about what’s good about them.
profusion means vulgarity.
innerBeauty | Going beyond the basics 28 In this issue, Joseph Cortes investigates the gastronomic epiphany of Colin
Check out these new products for your hair, skin, nails, face, and teeth.
Mackay, considered one of the best chefs in the metropolis. Meanwhile, Jane
Po, a Berkeley-based foodie, takes a different approach to indulgent food.
topShelf 29
Rustan’s recommends high-quality and upscale brands for our discerning customers. In sansRival Recommends, we are featuring a serious foodie’s pantry,
brimming with epicurean essentials. And since this is the start of the season, we
will feature the tropical fruits that you can buy at Rustan’s this summer.
Not to be missed are our best-selling Gourmet to Go salads and sandwiches created by our
gastronomy consultant Beth Romualdez. The features on New York deli-style, meat-based
sandwiches by Joy Rojas and the vegetarian option by Alya Honasan are savory reads,
together with our feature on chocolates, cakes, ice creams, potato chips, dips, and
beers. This is a truly indulgent issue—but remember, moderation is key.
Happy Shopping.
Due to continuing popular demand,
the Chocolate Nutty Overload
made specially for Valentine’s now
joins the pastry cart as a regular
offering at Benny’s Cafe.
sansRival 3
 The gastronomic
Colin Mackay
epiphany of I would go home and try to replicate the dishes that I had
served,” says Mackay. “The techniques were different
from those that we were familiar with as a middle class
Colin Mackay family in Scotland during the 1970s, and the results
were often surprising but mostly good
It was sinful ‘foie gras’ that turned this
Scottish-born adventurer and now
Philippine-based restaurateur and chef Nothing can be more indulgent than foie
gras. Goose liver was one of the first foods
here for good in 1996 and opened his Sala
Restaurant in Malate. He now operates
new and challenging flavors that are outside
your comfort zone.”
into a discriminating foodie that intrigued Chef Colin Mackay, one of three restaurants in Makati City, namely
the things that started him on his mission Sala, Sala Bistro, and People’s Palace. It is actually easy to train your palate, he
to share the gospel of good food to the adds. “In restaurants, order the chef’s
By Joseph Cortes Philippines’ gourmets. If there is anyone who can talk about special or recommendation and use the
guilty pleasures, it’s Colin. Something that condiments that are served with it. There’s
He discovered he had a knack for food while is close to this Scotsman’s heart—and a good reason why they are there. An
working as a waiter at a French restaurant stomach—is haggis, considered Scotland’s example would be Thai satay. It tastes good
in Scotland. “I would go home and try to national dish. It is a kind of sausage cooked on their own, but better with the rich and
replicate the dishes that I had served,” says in a casing of sheep’s intestine. It contains spicy peanut sauce, and perfect once you
Mackay. “The techniques were different sheep heart, liver, and lungs minced with add a little cucumber and raw shallot relish
from those that we were familiar with as onions, oatmeal, suet, spices, and salt, in sweet vinegar.”
a middle class family in Scotland during and traditionally simmered in the sheep’s
the 1970s, and the results were often stomach for three hours. Taste whatever is available, and from there,
surprising, but mostly good.” try to expand your choices. “You should try
That’s the reason why he considers it the and eat anything and everything that grows
And the dish that first captured his fancy? ultimate indulgence: “It is packed with well where you are, as opposed to yearning
“An incredibly rich foie gras cream sauce saturated fat and cholesterol, but tastes for food that is sent halfway round the
that I wouldn’t dream of cooking now! In delicious: the ultimate savory pudding.” world or grown under artificial conditions.”
those days, I had never had anything like it.”
His pantry is stocked with essentials that And that is what Colin has done all these
This discovery of good food led him to he cannot live without: a hard cheese, years in the Philippines. Trust a discerning
pursue a course in Hotel Management, a good olive oil, vegetables, fruits, dried Scotsman to learn to love tinola, one of the
Tourism and Business at the Scottish pasta, and rice. few Filipino dishes Colin has grown to like.
Hotel School before working in fine-dining “It is the perfect comfort soup, but I add
establishments such as The Royal Scotsman Colin knows good food because he has lots of ginger plus lemon grass and chili!” He
Train and The Secret Garden Restaurant in constantly exposed himself to the different also likes pinakbet.
Edinburgh. For 25 years, he traveled all over flavors of the world. It is the only way one
the world, working first as a waiter and wine can cultivate a good palate, he says. Any Pinoy guilty pleasure? “A well-made
distributor and later on as chef and caterer. halo-halo with extra leche flan while lying
But how do you do that? “You think about on a pristine white Philippine beach. Maybe
After an extended vacation in the what you are eating, and understand the that’s what I should be doing right now!”
Philippines in 1992, he decided to settle elements of taste. Expose your palate to

4 March 2011
April-May 2011 sansRival 5
 Norwegian Salmon

You can
order Gravlax
EAT LUNCH from Gourmet
LIKE PICASSO To Go three
Baguette from days in
Gourmet to Go, advance
Tierra Jamon Serrano
and Manchego
Curado

Gravlax with Mustard Sauce Platter, P1,600

Angus Beef (Available only at RS Makati,

Rockwell, Shangri-La, and San Antonio)

Tierra Jamon Serrano P269.00 per 100g

Manchego Curado P238.00, per 100g Meltique Beef (Available only at RS Makati,
Rockwell, Shangri-La, and San Antonio)

Ostrich Meat (Available only at RS Makati,

Rockwell, Shangri-La, and San Antonio)

Indulge in freshness
We take great pride in providing our customers with the best
quality meat cuts and seafood produce that are specially
selected, traditionally matured, hand-cut and trimmed, with
guaranteed integrity and provenance. We are sure these
products will take your culinary experience to a new level.
6 April-May 2011 sansRival 7

Indulging in the flavors of the earth
Text and Photos by Jane Po
For this Berkeley,
California-based
foodie, indulgence
means having the
freshest fruits,
vegetables, and
herbs at one’s
fingertips
8 April-May 2011
Vegetables simply do not get enough a gorgeous shoulder of veal at one of its
respect in this modern age. Could this be hallowed butcher shops (I am and will die a
because so few people in the “civilized” carnivore), but whenever I visit New York’s
world have tasted a freshly picked Black farmers’ markets, I shudder at the pathetic-
Goose Creek tomato, much less know what looking produce and gasp at the cost of a
it is? But adjectives such as crunchy, buttery, limp head of lettuce. My culinary-adven-
silken, or piquant would not pepper the turous friends there and in other parts of
serious food lover’s vocabulary, were it not the US can only sigh with envy when I am
for the flavors and textures that vegetables able to buy a bag of fresh garbanzos at my
and fruits can bring to the palate. bidding. Or I can go to Berkeley Bowl any
time, and celebrate the fresh fruits and veg-
Ever bite into an heirloom, garden fresh, etables, and lavish the flavors of the earth
Suncrest peach? The explosion of juices is on my tongue.
enough to make an eater weep in ecstasy.
Steam a newly harvested artichoke, peel off
a petal, and dip it in a simple butter-lemon
Adjectives
sauce or aioli. Discover chilies; there are such as
over 200 varieties, from the smoky pasilla to
the fiery habaneros, ready to give character crunchy,
to any meal. buttery,
How to capture the memory of a season? silken,
Welcome the cold months with the scent,
textures, and colors of different apples and or piquant would
squashes, or endure the oppressive heat
wave with a juicy nectarine or a bowl of
not pepper the
crunchy endive and peppery watercress, serious food lover’s
tossed in vinaigrette made with lemons.
Add a twist to your veal, pork, or beef roast vocabulary, were it
by stuffing a morcon with plums, cherries,
or apricots.
not for the flavors
and textures that
Given my love for its fine restaurants, my
closest friends know I’ve always been vegetables and fruits
tempted to move to New York. However,
can bring to the
the other half of me is driven by my passion
for the stove. Granted, I will always find palate
For those who live to eat, the notion of luxury edibles usually conjures up images of fine wines
and spirits, foie gras, caviar, and chocolates. I, however, equate palatable luxury with fresh,
quality produce. I’m a passionate cook, and like many eager eaters, I’ve invested a large part of
my life savings on meals in many of the restaurants listed in Pellegrino’s Top 50 and the Michelin
Guide. With the advent of online shopping, and at the touch of a cellphone or computer key,
I and my kind can stock our pantries with hard-to-find ingredients. Not everyone has access
to the beautiful fruits, vegetables, and herbs that grace the dishes of the world’s finest dining
establishments; I’m one of the lucky ones who do.
I live in Berkeley, California, home to some of the most jaded palates in the world. This
university town, where I’ve been based for the last 30 years, has made its mark for many trends
in the world of food: Alice Waters. Chez Panisse. Alice Medrich. Cheeseboard Collective. Kermit
Lynch. Slow food. Artisanal. Organic. Sustainable. Local. Free-range. Farm-to-table. These
words are scripture to its residents.
On a given day, I can go to any one of Berkeley’s three major produce markets (two Berkeley
Bowls and Monterey Market). The city also boasts a thrice-a-week farmers’ market. It’s because
I live here that I have learned to revere fresh produce.
sansRival 9
 The fruits of our indulgence
Guyabano (English name: Soursop). Available from November to
December. Guyabano is an unusual fruit because it never ripens to
sweetness. Even if the fruit is ready to be consumed, it is still tart
but with a custard-textured flesh that connoisseurs delight in. The
Go for a more diverse basket, full of exotic varieties fruit is high in carbohydrates, vitamins B1, B2 and C, potassium,

of these gifts from nature and fiber. It can be eaten raw or added to candies, tarts, shakes,
ice cream, sherbets, and beverages.
Caimito Macopa

Guava Available all year round. Guava is indispensable in many

Do you ever stop and ponder what else is sold in the fruit section of the
supermarket other than apples, oranges, and bananas? Here are some
of the less common varieties:
Chico (English name: Sapodilla): Available from April to September and
December to March. Chico came to the Philippines via Mexico, during
the galleon trade. Some complain of the sandy texture of its flesh,
but there are varieties that have
smooth flesh. An unripe chico
is hard to the touch and has an
astringent taste. Buy them while
still firm. Keep in a paper bag for a
few days until they soften.
Passion fruit Depending on
the variety, but available
almost all year round.
eaten on its own because it is often sour. But used as an ingredient, it
lends its unique taste to salad dressings, dessert sauces, and drinks.
It is called passion fruit because Catholic missionaries thought that
certain parts of the fruit had religious associations: the threads of the
passion flower, for example, were said to be a symbol of the crown of
thorns.
Caimito (English name: Star apple). Available from December to
March. Caimito is another hit-or-miss fruit, because some are put off
by its strong fragrance when ripe. However, if you develop a liking for
it, you will definitely want to have a handful of them in your fridge
during the summer. When the fruit starts to feel soft to the touch, it
is ready to be eaten. Just slice in the middle and spoon the flesh out.
Macopa (English name: Curaçao, malay, or wax apple). Available
from April to June. The attraction to the macopa must surely lie in its
pretty bell shape and vibrant pink color. Macopa is rare in the city,
Filipino homes. The fruit is eaten plain, used as a souring agent
for sinigang, or made into candy or jam and jelly. The leaves are
often boiled and used as an antiseptic wash, while fresh leaves are
chopped and applied to wounds and cuts. It has so many other
uses that it is now virtually unseen in Filipino homes. The guava is
considered a super fruit because it is packed with fiber, vitamins A
and C, folic acid, potassium, copper, and manganese.
Chico Guyabano
Durian Available from May to October. Hailed as the “king of
fruits,” the durian is considered to be one of the most exotic fruits
to come out of Asia. Its fame rests in the fruit’s foul odor. It is
never picked from the tree like most fruits; you wait for the fruit
to fall to the ground. Some people devour it despite its stench,
describing the ripe flesh as custardy in taste. While durian has an
offensive odor, Thailand has managed to cultivate an “odorless”
durian to the detriment of its flavor. The smell is a small price to
pay for its unique taste. Indian Mango Mabolo

Passion fruit is rarely
because you need a backyard to grow it. The fruit doesn’t keep well;
it is best eaten freshly picked from the tree with rock salt.
Mabolo (English name: Ebony or velvet apple). Available from June to
September. Mabolo is the fruit of the kamagong tree. It has a velvety
skin, like a peach. The green fruit turns brown then magenta as it
ripens, emitting a strong odor once opened. It does have a sweet
taste. If the odor of the mabolo is so off-putting, why bother with it?
Studies found that its fruit is an ideal source of calcium, vitamin B,
iron, and protein.
Mangosteen Available from June to December.
Mangosteen has always been an expensive
fruit, even before it was discovered that its
rind had antioxidant properties. The thick
Marang (English name: Johey oak or tarap)
Available from May to July in Luzon, and from August to December
in Mindanao. Marang resembles the durian in some ways, but it
is actually a cousin of the jackfruit (langka). Unlike durian, it has
a milder odor that is easy to get used to. Once you open it, you
realize that it is actually more of a jackfruit. The fruit is arranged
much like that of the langka, except that it is softer and white. The
taste is milky and custardy but with a flavor all its own. Passion fruit
Indian mango and mango ‘supsupin’ (Bioco variety)
Available all year round. Did you know that the mango is related
to the cashew? They come from the same family of trees known
as Anacardiaceae; some call the mango fruit the “apple of the
tropics.” Mango only grows in tropical countries. It is quite Durian

skin conceals small fleshy seeds
that, depending on ripeness,
vary from citrusy sour to
richly sweet. The skin of the
mangosteen, when boiled
into a tea, is cited as a cure for
gonorrhea, cystitis, and diarrhea.
It is also made into a cream to treat
eczema and various skin disorders. It is
for these reasons that it is often called
the “queen of fruits.”
common throughout Southeast Asia. Mangoes are also common
in Mexico; in fact, Mexico markets its mangoes as “Philippine”
Mangosteen
mangoes, while mangoes that come from the Philippines are sold
as “Manila Super” mangoes. The common mango is known as a
carabao mango. Its soft sweet flesh is every fruit lover’s dream.
The Indian mango is smaller than the carabao mango and is rarely
eaten ripe because its flesh is stringy. However, it is the choice
when indulging in green mangoes, whether dipped in bagoong or
just plain rock salt. The Bioco variety is more popularly known as
supsupin, because there is no other way to enjoy but to suck its
flesh from the pit. - JOC

Guava Marang

10 April-May 2011 sansRival 11

 The global pantry
A serious foodie’s pantry should be
14 brimming with epicurean essentials
11 12 13
1 5 7 that, in a flash, one could use to
whip up something delicious and
totally enchanting. Whether it be a
4 midnight craving for a wood-smoked
brisling sardines on a cracker eaten
8 in solitude; or perhaps, pomodoro-
basilico sauce poured over a big bowl
of pasta. Having your son’s basketball
6 team over on short notice? A well-
chosen, well-stocked pantry can solve
17 19 your culinary woes, and even extend
your menu cycle, so much so that
15 people might even suspect you’re
running a Michelin-starred restaurant!
Start with the basics, and
eventually build up on flavors and
regional groupings. Follow your
16
taste buds; start with Asian, like
light soy sauce, panko, and mirin.
2 Eventually, try products from Italy
18
and the Mediterranean, and sooner
or later, you could be experimenting
with cross-flavors like pasta with
mushroom and hoisin sauce, fuelled
with harrisa, the Tunisian chili paste
that comes in a tube. Not a bad idea
at all.

1. Kikkoman Panko Bread Crumbs

2. Bottarga Di Tonno
3. Colavita spaghetti
4. Full Circle organic extra virgin olive oil
9 5. Diamir Bacalao a la Viscaina
23 6. Sriracha hot chili sauce
7. La Corvinia anchovy fillets
8. Datu Puti Premium lite Soy Sauce
9. Borges vinagre de jerez
10. Crown Prince one layer
20 21 22 Brisling Sardines
11. Pan Salt
12. Harissa le phare du cap bon de
10 Tunisie
13. H&S dried mushroom
3 14. Lee Kum Kee hoisin sauce
15. Black Sesame Oil
16. Mitsukan hon mirin
17. Muscovado organic raw sugar
24 18. Carmencita sea salt with herbs
19. Kewpie mayonnaise
20. Full Circle organic minestrone
21. Full Circle organic cream of
mushroom
22. Pamora farm chicken liver paté
23. Molinera crushed tomatoes
24.Mezzetta horseradish

12 April-May 2011 sansRival 13

 Dulce de Leche

A celebration of desserts
P62.00 per slice
Black Out Cake
P75.00 per slice
Cookies & Cream

we can’t live without

P65.00 per slice

Cakes and ice cream are guilty pleasures that will never go out
of style
Historically, cakes always carried messages or even tiny
objects inside them, like rings and charms. In many parts of
the world, sending a cake meant a proposal, a warning, or
a sign. Cakes are associated with rites of passage, and while
they still make their stellar appearances on very special
celebrations like weddings, today there are cakes for every
occasion imaginable.
The dessert of choice after meals, they’ve come a long way
from the earlier, harder versions made from yeast. They
remain enchanting, delicious, even magical for kids and
grown-ups alike. They strike a pose at weddings, amuse
and delight at birthday parties, seduce at private dinners,
Mini Blueberry
Cheesecake, P79.00
and while prettily sitting on a shelf, tempt you to bite into a
sweet slice. It’s a weakness we all love to fight constantly, to
no avail. We surrender and sin once again.
Ice cream is as wicked a vice as you can indulge in, but who
cares?
It’s a fun food with ingredients that we all know about:
cream, milk, fruits, and frozen water. As a frozen dessert, ice
cream dates back to the 17th century, sharing its historical
timeline with cakes. Everybody loves ice cream in all its Carrot Cake P85.00 per slice
velvety smoothness and innovative flavorful combinations.

Mini Dulce de Leche P129.00

Walnut Pie
Available P58.00 per slice
only at Available only at RS Makati and Rockwell
Benny’s

Chocolate Nutty Overload, P550.00

per box

Pistachio Strawberry Ube

Macapuno con Langka Chocolate

14 April-May 2011 sansRival 15

 Top cheese
French Roquefort
P228.00 per 100g
The list of indulgent food is not
complete without these flavorful
artisanal appetizers

Rustan’s is committed to bringing quality, handmade,

artisanal cheese products to the Philippines by forging links
directly with producers from Italy, France, and Spain, as well as
local producers like the Malagos cheese makers from Davao.

One way of presenting and appreciating cheese is to make a Cheese

Platter. There are no hard and fast rules, but the guiding principles in
choosing for your platter are color, contrast and, of course, availability.
Serve with dried fruits like apricots and fresh grapes, nuts like almonds
Brie de Meaux and walnuts, and quality breads like baguettes or crackers.
P190.00 per 100g

Brie de Meaux was declared Le Roi des Fromages (The King of Cheese) in
1814 in the Congress of Vienna. Brie is a popular soft cheese made from
pasteurized cow’s milk. It delivers a combination of tastes, from hazelnut to fruit.
It is normally served as a dessert with cranberry compote or as a savory croissant
sandwich filling with ham. It can also be eaten alone,
Gruyere block with champagne or red burgundy.
P122.00 per 100g

Malagos Davao Blue Goat Cheese is a rich and creamy young goat cheese mildly aged
with blue mold. Mixing blue mold into the curd gives it its color. As the cheese ages,
the flavor is enhanced. Most goat milk blues are pungent and earthier in taste and
smell than cow’s milk blues.

Gruyere Cheese is a Swiss cheese variety that is quite nutty, salty, and with a
pungent aroma; it is rubbery in texture, with a sharp and pronounced earthy flavor.
It is a sought-after cooking cheese used for sauces, fondue, and soufflés. It goes
well with grapes and tomatoes, washed down with Pinot Grigio.

Port Salut was originally invented by Trappist monks during the 19th century
at the Abbey of Notre Dame du Port du Salute. It is a mature, semi-soft
pasteurized cow’s milk with a distinctive orange crust and a mild flavor. It goes
very well with green grapes and Sauvignon Blanc.

Malagos Davao Blue
P230.00 per 100g
(Available only at RS Makati,
Rockwell, and Shangri-La)
Port Salut P213.00 per 100g
16 April-May 2011
French Roquefort is a ripe cheese that is crumbly, tangy, and slightly moist,
with a characteristic fermented odor and flavor. The green veins provide a
sharp tang. Flavors range from mild to sweet, smoky, and salty. Crumbled
Roquefort can be sprinkled in lieu of salt and pepper over
a salad of lettuce and arugula.
Manchego Curado
P238.00 per 100g The Manchego Curado is a mature and an unpasteurized ewe’s milk that
comes from Cuenca in La Mancha. This cheese is known for its subtle
and complex flavor. Semi-hard, bordering on being soft, it has a clean,
buttery, and intense flavor. It’s best taken with Red Tempranillo or
Rioja wines, with olives and pickled onions.
sansRival 17
 Ambrosia
for all
The love for chocolate
is something everyone
shares, from the
connoisseur with
a discerning sweet tooth
to the scholarly foodie
with a sense of history

Our favorite naturalist and botanist Carl Linnaeus, in his

groundbreaking manuscript Systema Naturae, called it
cacao Theobroma, while a certain Bachot in a medical
thesis published in 1685 wrote that cocoa, and not
ambrosia, must have been the food of gods.

The cacao plant is native to South America, both on the

islands and on the continent. Chocolate was brought into
Spain in the 17th century, and instantly gained popularity
because of its extremely strong flavor. Chocolate moved to
the mountainous frontiers with Louis XIII’s wife, Anne of
Austria.

Chocolate candy, as we indulge in it today, began its long

and colorful history in 1770, when the first industrial
chocolate manufacturing company was set up, Chocolats
et Thes Pelletier & Compagnie. Van Houten later opened
in Amsterdam in 1815. Cailler, another company, was set
up in Vevey, Switzerland in 1819. Suchard followed and
opened in Neuchatel. The first true chocolate factories,
however, were those of Menier in the Paris region, first
opened in 1824.

Chocolate candy bars are a mixture of cocoa paste, cocoa

butter, and sugar with other delicious optional additions
such as milk, dried fruits, nuts, coffee, and liqueurs. It can
be molded or filled with confectionery products such as
fondant, caramel, praline, and marzipan.

18 April-May 2011 sansRival 19

 Priced almost the same as
fast-food fare, Gourmet to Go’s
goodies attract executives from
the nearby offices, a sign that
the sandwich continues to be a
convenient alternative for those

Everything Ham and Brie Croissant P145.00

who have to eat on the job.

on it
Carbs, protein, fat,
and even fruits and
veggies in a single
hand-held serving
make a gourmet
Roast Beef Sandwich P135.00 Chicken Galantina Sandwich P135.00
sandwich truly a meal
in itself be a convenient alternative for those who have to eat on the
job. In any case, it’s definitely easier and less messy to consume
than a rice meal.

To make your own version of a healthy—and hearty—gourmet

By Joy Rojas
English nobleman John Montagu (1718-1792), otherwise known
as the Fourth Earl of Sandwich (as well as an incompetent Navy
admiral, notorious sex offender, and devil worshiper, but that’s
another story), was on to something when he ordered a waiter
to serve him roast beef between two slices of bread while in the
middle of a gambling session. History has it that the Earl, though
starving at the time, was too engrossed to break for a meal; he also
didn’t want to soil the playing cards with food. Not even this wily
gambler would have guessed in a million years that the bread-and-
beef creation he was gripping in his other hand was the real jackpot.
Prosciutto with Arugula P145.00
(Available only at RS Makati, Rockwell,
Shangri-La, and Katipunan)
While the sandwich has since gone through countless incarnations,
for the most part, it still consists of the classic bread, fillings, and
spreads. Though often thought of as a snack, a sandwich can be a
meal in itself, given the presence of carbohydrates, fats, and protein,
and even fruits and veggies, in a single hand-held serving.
A passionate and fertile imagination, coupled with the myriad
ingredients available at all Rustan’s Fresh Supermarkets, inspired
celebrated food consultant and seasoned chef and teacher Beth
Romualdez to come up with the sandwiches of Gourmet to Go,
Greek Pita Pocket P145.00
a quick-order corner of delectable soups, salads, and sandwiches in
Rustan’s Ayala Center, Power Plant Mall, and Edsa Shangri-La Plaza
branches. Striving for taste as well as health, she prefers breads straight
out of Rustan’s bakery over typical white slices, and primes them with
an olive oil-based spread or her own special mayo mixture. Fillings
could be anything from protein-packed (think the all-American ham and
cheese, the Greek pita pocket with slices of salami, or the unique chicken
galantina) to a grilled all-veggie sandwich, and are enhanced with fresh
lettuce leaves, slices of cucumber, pickles, pepper, and tomatoes.
Priced almost the same as fast-food fare, Gourmet to Go’s goodies attract
executives from the nearby offices, a sign that the sandwich continues to
sandwich, pick multi-grain or whole wheat bread for their
texture, taste, and fiber content (to make you fuller faster) and
exercise equal parts creativity and craving when you pack your
fillings in. The sky’s the limit, but be aware that some fillings
tend to spoil easily—veggies, mayonnaise, eggs, meat that isn’t
thoroughly cooked, for instance—so don’t keep your sandwich
stashed deep inside your bag or in your parked car for hours, to
avoid salmonella contamination.
Given its generally modest size and depending on what you put
in it, a sandwich can be excellent diet food. A few years ago,
the 425-lb. American Jared Fogle made waves for famously
whittling down to 180 lbs. after consuming a six-inch turkey
submarine sandwich and baked chips for lunch, and a 12-inch
veggie sub for dinner, for almost a year. But it can also pack
on the pounds. Remember the Elvis? Name after the King of
Rock’n Roll and his weird food combinations, it’s a sandwich
made of peanut butter, fried bananas, and bacon. Even the Earl
of Sandwich wouldn’t take that sitting down.

20 April-May 2011 sansRival 21

 Veggie good!
Who said turning vegetarian meant giving up gone mainstream, made from tiny balls of semolina wheat. Flavored
with herbs and fresh vegetables, it is among the healthiest grain-based
the flavor? These gourmet delights will make products, loaded with vitamin B, protein, selenium, and filling fiber.
you feel great about going meat-free Pesto is my all-time favorite pasta sauce, an old Italian recipe named
after the way the fragrant basil leaves are pounded in a mortar and
By Alya B. Honasan pestle. Throw in some wonderful pine nuts and only the best extra
virgin olive oil, and it can keep for ages. The heart-healthy benefits
of nuts and olive oil are well documented, helping increase the good
cholesterol that clears our arteries. Meanwhile, basil is loaded with
flavonoids, which protect the cells from free radicals, sun damage, and
various bacterial infections. It’s also a great source of vitamins A and C
and magnesium, which is essential to cardiovascular health.
cooked in heat without the oils, and a Grilled Vegetable Panini or a
Grilled Wrap with Balsamic Dressing does the job. Imagine superfoods
like bell pepper, eggplant, basil, and onions enveloped in a wrap, or
squeezed between fresh panini bread.
Finally, as a treat when I want something indulgent but still relatively
guilt-free, I have my eggs and milk fix in a succulent Spinach Quiche. A
quiche is quintessentially French, oven-baked in a pastry shell and made
savory with choice ingredients. The winner here is the spinach, another
dark green superfood actually believed to protect against cancer, thanks
to carotenoids, flavonoids, and a phalanx of plant-based warriors called
phytonutrients, often found in dark green vegetables that actively
photosynthesize their food. The best part is, it tastes great, too!

When I’m running late and have to eat on the go, a sandwich is the Thinking of going veggie, either totally or partially? Take the leap, and
best solution, allowing you to get a whole world of taste and nutrition don’t be afraid. There’s a wealth of food options out there that can
in a few compact bites. To up the health ante, I opt for grilled veggies, make the lifestyle change one you’ll never regret.

Tabbouleh, P95.00 per serving

Grilled Vegetable with Balsamic Dressing, P118.00

Spinach quiche P99.00

(Available only at RS Makati and Rockwell)

Vegetarian Panini, P145.00 Pasta Pesto Salad with Mozzarella, P220

With the growing health consciousness and concern for the
environment and animal rights, it has become logical to eat more
conscientiously.
A vegetable diet has been consistently proven to be a healthier choice,
addressing a slew of afflictions, from high blood sugar, obesity, and high
cholesterol to even cancers.
Gone are the days when being a vegetarian meant deprivation,
however. Because of this new enlightenment, restaurants, and food
outlets have found wonderful new ways to serve vegetable-based or
meat-free dishes. As a non-meat eater for six years now, I had been
among those Filipinos who searched, often in vain, for palatable
options. Although I still eat eggs and dairy products, I have given up
beef, chicken, and pork—but I did find myself wishing there was more
than a wilted salad to look forward to.
And then, when the yoga studio I teach in moved to Rockwell, I found
Rustan’s in my neighborhood—and my lunch breaks were changed
forever.
Happily displayed under glass at Rustan’s Gourmet to Go is a wide
assortment of vegetarian options that leave you happily satisfied with
wonderful flavors and textures, as well as the delightful freshness of the
ingredients.
When I’m hungry and need a carbo fix, I go for a Couscous Salad or a
Pasta Pesto Salad. Couscous is an exotic North African dish that has

22 April-May 2011 sansRival 23

 The active couch potato
Beer and nuts used to be a favorite staple, when it was just television
and the couch, but not any more. Now, the active couch potato leads a
more diverse life than a generation ago: there’s television, the Internet,
video, iPads, iPods, smart phones—it’s a technology-based society
With such a selection of passive and interactive activity in front of your
couch, the cravings for munchies have also gone beyond the more
plebeian and predictable. The active couch potato still gets a great deal
of satisfaction from watching television, but keeps physically fit—and
appreciates the luxury of downtime with only the best snacks

Stella Artois 330ml P71.00 San Miguel Premium Corona Extra Beer Heineken Lager Beer
All Malt Beer 330ml 330ml P87.75 330ml P84.00
P49.75
Martinelli’s Sparkling San Pellerigno Sparkling IBC Rootbeer
Apple Juice Natural Mineral Water 354ml P51.25
295ml P63.95 500ml P63.25

24 April-May 2011 sansRival 25

 Rich and luscious
reds from the
Southern hemisphere
What is so remarkable about wines from the Southern Hemisphere is the idiosyncratic, anti-
establishment stance they project towards Old World varieties. The blend of terroir, grape varietals,
and cultivars; the range of climatic conditions, ideal environment, and proficient viticulture, and
perhaps, too, the reverse seasons—all have contributed to the creation of exceptional wines now
being produced in the lower half of the planet. It is also evident in their label designs, and how they
position themselves in the market.

What were once hard and fast rules regarding which wine to drink with which dish no longer exist.
Nowadays, there is a more relaxed attitude towards wine, so that what is considered important
is to enjoy the wine as the vintners ordained it. Here is a selection from Australia, New Zealand,
Argentina, Chile, and South Africa, matched with red meat, but in the form of charcuterie from
our deli.

Australia: Xanadu Cabernet Sauvignon 2007. This quintessential Margaret river cabernet
sauvignon is packed full of blackberry with the perfume of cassis and cedar. This wine has a
beautifully balanced and generous palate, seamlessly structured with dense fruits and
lingering finish.

New Zealand: Saint Clair Marlborough Vicar’s Choice Pinot Noir 2009. This wine is made in a fruit-
driven, easy-drinking style, with flavors of red berries and black cherries. Best enjoyed now or within
two years of its vintage date, it is an ideal wine with red meat, pasta, or fish. Xanadu Saint Clair Terrazas de los Andes Montes Alpha Merlot Fleur Du Cap
Cabernet Sauvignon Vicar’s Choice Pinot Noir Alto Malbec 750 ml P1,250.00 Pinotage
Argentina: Terrazas Malbec 2009. Great fruity intensity, cherries, plums, and raisins are combined 750 ml P859.00 750 ml P899.00 750 ml P875.00 750 ml P572.00
with vanilla, coconut, and toasted notes. Brilliantly intense purple red, the structure is fresh, young,
soft, round, and medium bodied with red fruits and hints of cherry. A vibrant wine that is pleasurable
to drink.
Lonzino from Le Marché
Chile: Montes Alpha Merlot 2008. Aged in French oak for one year. Handsome, ruby-red color. P346.00 per 100g Pancetta Arrotolata
(Available only at RS Makati, Rockwell, Salami Milano
Outstanding fruit, with a noseful of red berries, black cherry, black pepper, hints of tobacco. These and Shangri-La) P190.00 per 100g P160.00 per 100g
elements come through on the palate, revealing a full-bodied wine. In mid-palate it is round and
velvety, with an added touch of vanilla and toast, followed by a long and smooth finish.
Very, very, elegant.

South Africa: Fleur du Cap Pinotage 2008. Pinotage is a red wine grape variety that helped make
South Africa famous. A cross between Pinot Noir and Hermitage, this grape is matured in small oak
casks. With aromas of cloves and vanilla, with notes of banana and tropical fruits, it is packed with
berry flavors, and has a long distinctive finish. Enjoyed with grilled lamb, poultry, spare ribs, Chorizo Iberico Prosciutto
and pork roast. s
P231.00 per 100g P251.00 per 100g

26 April-May 2011 sansRival 27

 Going beyond the basics To make your shopping more pleasurable
When it comes to body and skincare, indulgent pampering could mean sun block, to concealing blemishes. For those who are ready to move
many things to different people. You may think washing your face with beyond the basics of soap, indulgent pampering is best for you. Check and convenient, Rustan’s sansRival
the same bar of soap you’ve used for the last 20 years on a daily basis out these new products for your hair, skin, nails, face and teeth, and
to be a good skincare routine. Someone else may have a whole skin make them a part of your updated sense of beauty and health. introduces these top quality products and
and body care program from cleansing, toning, moisturizing, applying
well-respected brands to help you make
BODY
informed choices on what’s currently
There’s so much skin in your body to available in our stores
moisturize and protect when you
think about it so devote extra time
to keeping it soft, supple, and
smooth. Always apply moisturizer
while your skin is damp, this locks
moisture in. For maximum and Vitasoy Calci Plus Bone+Digestive Health 1L P65.00 Welch Purple Grape Juice 64 oz P275.50 San Mig Coffee Sugar Free Mild 7g x 10s P64.95
cumulative results, moisturize San Mig Coffee Sugar Free Strong 9g x 10s P65.75
every day and not just before going San Mig Coffee Sugar Free Original 7g x 10s P52.80
out on a date. Olay Age Defying Body
Bar 120g, P44.75; Vaseline Healthy White
Body Wash 200ml, P58.75
NAILS
Nails reflect your body health. A bad diet could mean slow
TEETH nail growth and dry and brittle textures. New nail products
Don’t just brush your teeth. Good eating with soy proteins, keratin, and collagen not only add
habits, regular dental visits, flossing moisture but also stimulate nail growth. Don’t just stare
and tongue cleaning give you at your nails, give them their multi-vitamins, too. Sally
healthy teeth. Pamper yourself and Hansen Nail Growth Miracle, P595.00; Cutex Nail Color (all
add a new step to your oral care. Colors), P99.75-P109.75
Clean your tongue with a tongue
cleaner to remove bacterial
buildup and dead cells from the
surface of your tongue. Healthy Product of USA
teeth reflect a healthy personality.
Beverly Hills Formula Max Strength Anlene 400g (Vanilla/ Gold Vanila) P270.00 Green Tree Apple Chips Original 22g P46.00 Ferna Clear & Unflavored Gelatine 500g P283.00
Toothpaste, 125ml, P220.00; Glide Smooth Green Tree Apple Chips Caramel 22g P46.00
Mint Floss, 35m, P200.00; Ora Sweet Tongue Green Tree Apple Chips Vanilla 22g P46.00
Cleaner, P121.00

HAIR CARE
Don’t just brush your hair, use a brush
that matches your hair length,
texture, and thickness. Treat your
hair extra well with a good quality
brush. Replenish lost moisture
and fight the damage of heat
styling, coloring, and pollution with
intensive deep conditioners.
Denman Professional Comb
(Grooming, Detailing, Fan Tail) P195.00;
Denman Cushion Air Vent Brush, P495.00;
Beauty Formula Henna Treatment Wax,
150g, P115.00
28 April-May 2011
FACE
After your face is stripped clean, pamper it with products
that will re-tighten your skin and fight wrinkles. Spot
correctors now go beyond just covering dark spots, they
also work deeper by inhibiting and retarding agents that
are responsible for skin pigmentation.
L’Oreal Revita Lift Double Lifting, P990.00; L’Oreal White
Perfect 24-hour Spot Corrector Treatment, 10ml, P695.00
Available only at RS Makati, Rockwell, and Shangri-La Available at selected Rustan’s Fresh Stores only
* Prices are subject to change without prior notice
sansRival 29
 Datu Puti Premium Lite Soy Sauce 375ml P60.95 Lee Kum Kee Sesame Oil 115ml P104.00 Doña Elena Extra Virgin Olive Oil 250ml P112.00 Maling Premium Pork Luncheon Meat T12 340g P49.50 Brunswick Seafood Kippered Snacks Smoked 100g P75.00 Diamir Sardines In Vegetable Oil 90g P82.50

Available only at RS Makati, Rockwell, Shangri-La,

Cebu Banawa, and Cebu Ayala

Italfood Asolo Dolce Savoiardi 400g P180.00 Hunt’s Tomato Sauce Doy Pack 250g P16.25 Argentina Liver Spread 85g P15.50 Queensland Fresh Butter 225g P79.25 Kraft EDEN Filled Cheese 180g P41.00 Goya Rich Choco Spread 400g P126.00
Italfood Cantuccini Biscuits 250g P345.00 Queensland Unsalted Butter 225g P79.25

ED
ALT
UNS

Available only at RS Makati, Rockwell, and Shangri-La

D’Lush Double Choco Biscuits 150g P193.00 Whittaker’s Dark Ghana 72% Cocoa 50g P38.75 Goya Milk Chocolate 38g P15.75 Cranberry Orange Nut Loaf P135.00 Gourmet’s Maynila Blend Regular Grind 400g P218.95 Aussie Fresh Porterhouse P627.00
D’Lush Peppermint Choco Biscuits150g P193.00 Whittaker’s Creamy Milk 50g P38.75 Goya Dark Chocolate 38g P19.50
Whittaker’s Cashew Nut 50g P38.75 Goya Cream White Chocolate 38g P17.75

Available at Rustan’s stores except San Antonio,

Available only at RS Makati and Rockwell Magallanes, and Corinthian

* Prices are subject to change without prior notice * Prices are subject to change without prior notice
30 April-May 2011 sansRival 31
 Cantaloupe P50.00 per kg Guyabano P89.00 per kg Avocado P90.00 per kg Marinated Chicken Leg Quarter P173.00 Ready to cook BBQ Pork Chop P205.00 per kg Norwegian Salmon Belly P299.00

Century Premium Boneless Bangus Belly Marinated 3pcs Century Premium Boneless Bangus Marinated 2pcs Sarangani Baked Rellenong Bangus 454g P180.00 Breaded Chicken Wings P173.00 Chicken Korean BBQ P183.00 Ready-to-cook Aussie Fresh Beef Burgers P355.00 per kg
per 420g P202.00 per 450g P150.00

Norwegian Salmon Steak Cut P399.00
Black Tiger Prawns P750.00
Black Lapu-Lapu P499.00 Accolade Chardonnay 750ml P265.00 F.B. Dumont Brut Sparkling Wine 750ml P285.00 Belle France Vin de Pays D’OC Cabernet Sauvignon
F.B. Dumont Demi Sec Sparkling Wine 750ml P285.00 750ml P265.00
Belle France Vin de Pays D’OC Sauvignon Blanc 750ml
P285.00
Belle France Vin de Pays D’OC Chardonnay 750ml P299.00

* Prices are subject to change without prior notice * Prices are subject to change without prior notice
32 April-May 2011 sansRival 33
Powerade Berry Ice 500ml P29.95 Popitas Microwavable Popcorn Olive Oil 300g P146.00 Nature Valley Chewey Variety Pack 210g P198.00
Powerade Mountain Blast 500ml P30.25 Popitas Microwavable Popcorn Dulce de Leche 300g P127.00
Powerade Orange Burst 500ml P28.75 Popitas Microwavable Popcorn Cheese 300g P127.00
Powerade Mountain Blast Sports Cap 500ml P32.25

Not available at Rustan’s Gateway

Kape Musang 100% Arabica Coffee 10g 10’s P1,972.00 Molinera Baked Beans 400g, P38.50 Hamlet Crispy Chocolate Milk 125g P181.50
Cordillera Arabica Medium Roast Coffee 10g 10’s P375.00 Hamlet Crispy Choco Hazel Nut 125g P181.50

Available only at RS Makati and Rockwell Available only at RS Makati, Rockwell, and Shangri-La Not available at RS Fairview

Rougemont Low Acid Apple Juice 2L P165.00 Chocolate Banana Loaf P138.00 Bluenotes Arabica Brazil Decaf Coffee 250g P256.00
Rougemont Apple Calcium Juice 2L P165.00 Artisan Blend Ground Coffee 500g P215.00
Rougemont McIntosh Apple Juice 2L P165.00

Available only at RS Makati, Rockwell,

and Shangri-La

* Prices are subject to change without prior notice

34 April-May 2011 sansRival 35