Philippines Phong Phong, an Australian food blogger, has teamed up with the Australian brand Humble to offer a cooking and eating show to benefit the children of the Philippines, a country which has been ravaged by Typhoon Haiyan.
Phong says the show will feature dishes from Humble’s new range of cookbooks, which feature recipes inspired by local cuisines and local ingredients.
Phongs aim is to show how home-made food is a way to share local traditions and customs.
“We wanted to provide an opportunity to help the Philippines rebuild their food culture, a way for people to be inspired and share their cooking skills and learn from one another,” she says.
Humble have already announced plans to sell some of its cookbooks in the Philippines and are also working with other food brands.
They have teamed up to launch Humble Phong’s Kitchen, which will be released in July.
The show will showcase recipes from Humbly’s cookbooks including its first cookbook, Humble Potter’s Kitchen.
“In this show we’ll learn from Humbles new cookbook Humble Potato Soup, and we’ll also learn from other brands, including Humble Tofurky and Humble Honey Baked,” Phong tells news.com.au.
Phinks recipe for soup Humblers recipes are popular because they are simple, simple to make, and easy to share with friends and family, she says, adding that the show’s aim is for it to spark conversation about Filipino food and encourage the public to learn more about the country.
“A lot of people are familiar with the ingredients, but there is so much more to it than that. “
Food culture in the Philippine is very diverse and the Filipino food scene has been around for a long time,” Phongs chef, Phong Khon, says.
The Phong family are a small, family-run business based in Melbourne’s CBD. “
People love sharing recipes, and when they learn about the culture, they want to share their own recipes too.”
The Phong family are a small, family-run business based in Melbourne’s CBD.
Phones and other devices are used to contact Phong at the business.
Pho Phong (right), owner of Humbley Potter Shop and Pho’s Kitchen in Melbourne, is keen to share her skills with her customers.
Phoe Phong and Phongs son Choe, from left, hold their daughter, Mina, as they prepare a batch of soup for their customers.
Photo: Phong Choe is now a teacher at St John’s School, which is based in Brisbane, and teaches cooking and cooking courses to children.
“It’s very important for us to connect with our local community, and this show is just a great way to do that,” Phoe says.
Phoo is now teaching cooking at St Johns school.
Photo by Stephen Quirk Phoe has already taken part in the Phongs cooking show with her husband, Choe Pho, and son Chay, as part of the Pho family’s ongoing effort to help children of disaster-affected areas rebuild their own communities.
Choe says his father and sister are excited about the opportunity to teach their children how to make soup.
“They want to learn how to cook.
I think it’s very exciting for them,” he says.
The Pho children cook for each other every day, using the same basic ingredients, and it is important to share the recipes with their friends.
“We’ve got a little kid here [who] is eight and she’s just starting to cook,” Choe explains.
“She loves cooking and she loves to share.
We are very excited about teaching her.”
Pho is now the chef of Pho Pyo Pho in Melbourne.
Phoof Choe cooks at Pho Boon Pyo in Brisbane.
Photo from Pho Choe and Phoe’s Facebook page Pho has cooked for many of the children at the Phong Shop, as a way of sharing and sharing her knowledge and skills with them.
“Every day they are learning the same thing from me, which we love, so that they don’t learn the same things from us,” she said.
“Our kids are so excited, they are so happy.”
Phoe is a regular guest at the store.
Photo via Pho and Phoof’s Facebook pages “We want to show that there are so many ways to make a soup, from rice to beans to rice and beans and beans,” Pho said.
Phoon’s son Chae, who works at a bakery, shares the inspiration behind the soup, using a variety of ingredients and cooking methods.
“This is my favourite recipe,” Chae said.
He says the idea to make the soup came after