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Artisan Chocolate in the Philippines

Posted on November 17, 2012

By Heny Sison (owns and teaches at the Heny Sison Culinary School.  For inquiries, please call (02) 4127792 / 7265316).  Article appeared in the F & B Magazine October Edition.

"Although hard to come by, I was fortunate enough to come across the chocolate tablet produced by Rex Puentespina of Malagos Farm, with their farms based in Davao.  I found their cocoa to be of a quality that makes for a smoother texture---valuable to making excellent cakes and pastries..."

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Pumpkins SOLD OUT!

Posted on November 01, 2012

THANK YOU!  Your kind patronage is much appreciated!

Fresh, authentic Philippine-grown pumpkins for carving, and all-around decoration for the Halloween season! Create gorgeous centerpieces with our decorative gourds. Our regular pumpkins are perfect for carving. Want to add something EXTRA SPECIAL to your Halloween decorations or arrangements? Our BIG pumpkins are the answer!

The decorative gourds or miniature pumpkins sell for Php120.00 per kilo.  Available for online purchase!  Last up to 2-3 months!  For decorative purpose only. Not to be eaten. 

However, online purchase is NOT applicable for the regular and giant sizes pumpkins. So sorry folks :-(  If you want to buy them, please visit our stores.  Prices are as follows: regular pumpkins - Php120/per kilo; big pumpkins - Php 80/per kilo. Questions? Contact us

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We Won!

Posted on September 02, 2012
Congratulations Puentespina Gardens for winning the TOP PRIZE - Landscape Showcase Category during Kadayawan Festival 2012 in Davao City!  Yay!

  
More pictures to follow!

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Tillandsia II

Posted on August 27, 2012

"I made 100 limited edition, signed and numbered, luxurious leather-bound books of Tillandsia II. These books are meant for serious collectors who want to have one of the most beautiful books on horticulture ever made. In the coming years they will greatly increase in value as tillandsias become better known and as I fade into the past. 

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Flowers at their Finest

Posted on August 26, 2012

What started out as a hobby to help a stressed-out housewife relax is now one of the Philippines’s leading names in the business of plants and flowers. When Charita Puentespina was told by her doctors to slow down and take up gardening to relieve her of the stress in the workplace, little did she know that she would grow to love it and eventually nurture it into not just a profitable and diversified business, but also a champion of local flora.

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Olive, The Cheesemaker

Posted on August 24, 2012

A SPIRITED SOUL By Jeannie E. Javelosa (The Philippine Star) Updated May 01, 2011

This is an excerpt from the original article...
Read the complete article here. 

It isn't the first time I have been there really — but it’s the first time I truly appreciated the place because of the people I met in my latest trip to Davao. One woman based in Davao is Olive Puentespina, the creator of Malagos cheese, which we use in our salads and pasta dishes at Le Bistro Vert Sustainable Foods. I say “creator” because she literally taught herself the art of cheese making and innovated ways and means to create all-Filipino cheese! We just had to see her and have some of her wonderful freshly-made cheeses. She was agitated when we met up with her, as she was ready to bring out her new baby — a cheese she calls “blush,” which took all of two months to ripen and age. Behind the very passionately meticulous, creatively innovative Filipina is a woman who is proudly nationalistic. “I am saving dollars for the country as I develop my cheeses. Filipinos need not go abroad to buy imported cheese but now can have Malagos cheese made in Davao!” And boy, did we have a wonderful afternoon of drinking sparkling white wine and cheese tasting. It was like a scene in Europe, except that what surrounded us were shrubs, fruit trees indigenous to Davao, and the hot tropical Philippine sun. She brought out her blue peppato cheese, which is green peppercorns aged in blue molds, a kind of Roquefort made from cow’s milk. Swiss style cheese, soft cheeses also all made their way out to us on a tray...

Read the complete article here.

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