In this issue

It’s a new year once again and after all the dust from the holiday rush has settled, it’s nice to look back at everything that happened in 2017.
From our usual monthly shoots to road trips and journeys abroad to restaurant features and food finds, 2017 has been good to us at Cook. Meeting new people, trying out new food and sharing all our experience with you, our readers is what we love about our job.
On a personal note, the end of 2017 also marked the start of a small food business of mine, selling roast turkey for the holidays. While it would be a conflict of interest to advertise my products here, I still can’t get over how thankful I am to those who supported and sent their words of encouragement.
I am not a business-minded person and would happily write and cook in the background forever. I also value my leisure time so all the stress and craziness involved in running any kind of business was something I have always avoided. Those who know me well know that if I wasn’t busy with anything Cook Magazine related, I’d be in either of two places—the tennis court or the golf course. Now, they can find me somewhere new, at the kitchen slaving away, rushing to get orders done.
The start of the year also traditionally means that we “try” to eat and live healthier. Our cover for January is my attempt at making something easy, healthy and yummy. Freezing fruits are a great way to save money by buying in bulk. You also get to keep the fruits longer and suspend them at their sweetest. I also discovered that frozen berries are sold here and are relatively cheap, compared to the fresh stuff. Full of antioxidants and great in a smoothie with some yoghurt and honey, berries are an easy way to get your daily fix of vitamins. All you need is to take a few pieces out of the freezer, add a bit of yoghurt and honey, adjust the thickness of the smoothie with some milk or water and you’ve got yourself a great breakfast or snack.

COOK MAGAZINE Magazine Description:

Being the oldest monthly culinary magazine in the Philippines, Cook Magazine continues to evolve and adapt to the interests and demands of our readers and supporters. We at Cook Magazine pride ourselves with providing our readers and advertisers practical, kitchen-tested recipes from our country’s top chefs and food experts, local and international dining destinations and food-related features and event partnerships. We look forward to leading the way in sharing our love of food for years to come.