Table For Three, Please.

Try This

The Tim Tam Slam

By Kitchyart on 14 January, 2013

Its origins are not quite clear but this is a genius idea coming from our Australian friends. If you haven’t heard about this, it’s a fantastic way to enjoy a cuppa.

1. Prepare a nice hot cup of coffee or tea.

2. Have a pack of Tim Tams ready.

3. Bite off 2 opposite ends of the biscuit.

4. Dip one end of the Tim Tam and quickly sip (or suck) through the biscuit till the coffee or tea touches your lips. At this point, the biscuit is prone to get too soggy so best to jam the whole thing in your mouth.

5. Repeat.

LABELS: coffee, Kitchyart, tim tam, tim tam slam

comments

/ recent posts /

Hot Dog on a Stick

By Kitchyart on 6 February, 2017

Are you one of those guests in kiddie parties who attack the kids’ buffet because they have ‘cooler’ food choices like party spaghetti, chicken lollipops, pork bbq and corndogs? I hope I’m not alone on this one. I enjoyed attending parties as a little nugget, participating in all the games and eating red hotdogs with …read »

Discovering Mezcal

By sanju on 16 November, 2016

Despite Mezcal’s rise in popularity around the world, it may never attain the same commercial success as tequila. Sustainability and its artisanal production methods greatly hamper its yearly production but this may not be such a bad thing. At times it is quite refreshing to enjoy a spirit that is rustic, traditional and still produced …read »

Bodegas Vega Sicilia: Excellence in Wine Making

By sanju on 7 October, 2016

In 1864 Senor Eloy Lecanda y Chavez decided to go into the Wine Business. He planted some vine cuttings on a suitable piece of land that he inherited from his father in the Ribera de Duero Region in Spain, an area known for wine making since the seventeenth century. Don Eloy noticed that the terroir …read »

The Laksa at Shangri-la at the Fort

By sanju on 16 September, 2016

These past few weeks, our feed has been flooded with posts and photos of how great the Laksa at the Shangri-la at the Fort is. Being a fan of Laksa, I had to check it out for myself. Yes, the hype is real: The Shangri-la at the Fort does make a great bowl of Laksa. …read »

Glass Tasting at The Riedel Room

By sanju on 12 August, 2016

Many have called former CEO Georg Riedel the consummate salesman. During his tenure, he traveled around the world spreading the gospel of all things Riedel: An Austrian glass company that started out making glass pieces for chandeliers and jewelry in the eighteenth century. At present, the company is most known for making a technically advanced …read »

Fresh Chili Pasta

By Kitchyart on 2 August, 2016

A friend from high school recently started posting photos of the fresh pasta she makes from home and her tomato chili pasta caught my eye. We got in touch and I ordered a few variants including the mushroom garlic and herb garlic to try. Pasta is a cupboard staple in our home; fresh pasta changes …read »

Gino’s Sauce From Hell

By sanju on 13 July, 2016

When it comes to eating spicy food or sauces, I have to admit that I am not as hard-core as Anonymous Paul. But, I do like to experiment with hot sauces especially those of the artisan breed. The latest I have tried is Chef Gino Gonzalez’ Gino’s Sauce from Hell (P280/jar). Chef Gino comes out …read »

Namee Jorolan-Sunico Launches Whole+Natural: Baby Food

By Anonymous Paul on 4 May, 2016

Last year we featured how Namee Jorolan-Sunico obsessively made these incredible meals for her Baby J. Baby J isn’t quite a baby anymore but Namee did manage to push out this other baby this year. A cookbook of her recipes. Beautifully shot. Handsomely bound and independently published. Simply titled as Whole+Natural: Baby Food. A true …read »

Tio Luca Artisanal Dairy

By Anonymous Paul on 26 April, 2016

It’s nice to see more artisanal cheesemaking happening in tropical Philippines. I’ve come across Tio Luca Artisanal Dairy’s products a couple months back. First sampling their extra thick, fatty and tart Greek style yoghurt. But I like cheese. And quite happily surprised they produced a few varieties. The freshest would be the ricotta. Their version …read »

Crows Craft Brewing and Pinxtos

By Kitchyart on 21 March, 2016

Last weekend, I met up with a good friend, Chinkee, together with her husband Matt and other friends-in-food at Bar Pintxos. Bar Pintxos is always an enjoyable experience so I was happy to oblige when Chinkee invited me to a beer tasting lunch with Crows Craft Brewing. Good food and local craft beers? Sold! I’ve …read »

Follow us on Instagram!

By Anonymous Paul on 10 March, 2016

So yes, we’re several years late on this platform. But it was just a recently introduced feature on Instagram that made it possible for us three to share an account. So if you (and you probably don’t need to) want to see more food pictures on your feed, then please follow us here. It’s just …read »

This Thing Called Sikat-Sikat

By Kitchyart on 20 January, 2016

My dad should be the one writing this entry since he’s the one who has friends who send us all sorts of interesting food. This is worth a special mention because it’s something unusual to me and I hope our readers could shed more light on this. Sunday market day is an errand my dad …read »

Aling Foping’s Halo Halo

By sanju on 11 January, 2016

C and I were in Davao during the recent holidays. One of our favorite stops was Aling Foping’s Halo Halo stand inside the Matina Town Square. One can choose from three sizes ranging in price from P85 for the regular and P155 for the Ultimate. Aside from these Durian Halo Halo and Mais Con Hielo …read »

5 New Cocktail and Whisky Bars in Metro Manila

By sanju on 16 November, 2015

Metro Manila loves its alcohol, no doubt about it. But while the city remains a big beer lover — not surprising, as it’s one of the cheapest cities in the world to get beer — it’s refreshing to see our taste expand and grow beyond the usual bottle. This year, Metro Manila saw a lot …read »

Quezo de Bola & Ube Duo Cheesecake from Indulgence by Irene

By sanju on 27 August, 2015

Indulgence by Irene Co has a line of different types of cheesecakes that are all of high quality and are very well made. My current favorite is the Quezo de Bola-Ube Duo combination cheesecake. I was able to try it at a recent family celebration where it was served for dessert. There are two equal …read »