Veering away from the more usual French or European-themed events, the International Wine and Food Society Philippines Branch held its monthly event at Bondi and Bourke, a new Australian restaurant in Legaspi Village. The restaurant is helmed by Chef Wade Watson who has earned several distinctions in his native Australia and more recently, was chef at Cebu’s Abaca. Although certainly capable of doing what he calls “fancy” food, he does stick-to-your-ribs hearty, traditional Australian fare at Bondi and Bourke.
While waiting for everyone to gather, we were treated to canapes of Aklan oysters in a citrus and chive sabayon and dates with parma ham and goat cheese. The oysters in particular were a great hit. This was paired with a medium-bodied and very refreshing Jansz Sparkling wine from Tasmania.