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Get 20% OFF Tenderloin Steaks


Shop early and save on your festive dishes! Kicking off the holiday sale with one of the tastiest and juiciest steaks - get 20% OFF Tenderloin Steaks. Grass-fed, free-range premium beef imported from Australia.

Tenderloin Steaks
Tenderloin Steaks
 ₱930 / 3-4 pcs
 NOW  ₱744 / 3-4 pcs

Pair with festive and citrusy red or white sangrias to make the party more fun. Get 20% OFF Sangria Lolea No. 1 & 2 until this week only.

Sangria Lolea No. 1
Sangria Lolea No. 1
A blend of Tempranillo and
Cabernet Sauvignon red wine, Mediterranean citrus, soft peach,
and a bit of cinnamon sprinkle.
 ₱645 / 750 ml
 NOW  ₱516 / 750 ml
Sangria Lolea No. 2
Sangria Lolea No. 2
A blend of Macabeo and
Airen frizzante white wine, Mediterranean citrus, and hints of vanilla.
 ₱645 / 750 ml
 NOW  ₱516 / 750 ml


Steak special runs until December 18 only.

Shop Now

 

Delivery Update: December 8

Latest News
Holiday Update: Our deliveries will be on pause on December 8.
Orders placed on Dec. 7 before 9 pm, can be delivered on Dec. 9.
Orders placed on Dec. 7 after 9 pm, can be delivered on Dec. 10.

 

Tenderloin Steaks in Herbs


A juicy and exciting way to make your steaks more exciting. Simple and well-seasoned. Let’s get started!

Ingredients

1 piece tenderloin steak
1 shallot
juice of half lemon
1 tbsp mustard
1 tbsp soy sauce
1 bunch of herbs: parsley, chervil, tarragon
a pinch of salt and pepper

Directions

Wash, spin-dry and remove stems from the bunch of herbs. Chop them finely.
In a bowl, mix the mustard, lemon juice, soy sauce, and chopped herbs.
Season with salt and pepper then set aside.
Peel and finely chop the shallot.
Fry the shallot in a hot non-stick pan and set aside.
Cook the steak over high heat on both sides.
Season with salt and pepper.
Let cook for 3 to 5 minutes, depending on your preference.
Add the shallot and the chopped herb mixture to the pan.
Stir for 1 minute and serve hot.


Cheers to all festivities! Whether you are toasting National French Toast Day, having a bash for Cyber Monday, or celebrating Red Planet Day, we’ve got two perfect red and white sangrias for you: Get 20% OFF Sangria Lolea No. 1 & 2 for a limited time.

Sangria Lolea No. 1
Sangria Lolea No. 1
A blend of Tempranillo and
Cabernet Sauvignon red wine, Mediterranean citrus, soft peach,
and a bit of cinnamon sprinkle.
 ₱645 / 750 ml
 NOW  ₱516 / 750 ml
Sangria Lolea No. 2
Sangria Lolea No. 2
A blend of Macabeo and
Airen frizzante white wine, Mediterranean citrus, and hints of vanilla.
 ₱645 / 750 ml
 NOW  ₱516 / 750 ml

Excellent to pair with veal and spinach. Get 20% OFF Veal Rack (Frenched) and Frozen Pre-cooked Spinach until this week only.

Veal Rack (Frenched)
Veal Rack (Frenched)
 ₱3490 / kg
 NOW  ₱2792 / kg
Frozen Pre-cooked Spinach
Frozen Pre-cooked Spinach
 ₱199 / 2 lbs
 NOW  ₱159 / 2 lbs


Sangria special offer runs until December 11 only.

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Lolea Ice Tea


Ingredients

Lolea no. 1
Chai tea syrup
Lemon juice
Rum
Ginger beer

Directions

Mix all the ingredients together.
Cheers to good vibes!


Present this power couple on your dining table. Get 20% OFF Veal Rack (Frenched) and Frozen Pre-cooked Spinach. Get top-grade veal tenderness and succulence. Complement it with the herb-like mild grassy flavor of spinach, as a side dish, and impress guests and family at home!

Veal Rack (Frenched)
Veal Rack (Frenched)
 ₱3490 / kg
 NOW  ₱2792 / kg
Frozen Pre-cooked Spinach
Frozen Pre-cooked Spinach
 ₱199 / 2 lbs
 NOW  ₱159 / 2 lbs

Serve this with Porcini Mushrooms and Artichoke Bottoms - still up for grabs at 20% OFF until this week only.

Porcini Mushrooms
Porcini Mushrooms*
Or cèpes in French - meaty intense flavor: rich, woodsy with subtle nutty undertones
 ₱1195 / 500 g
 NOW  ₱956 / 500 g
Artichoke Bottoms
Artichoke Bottoms*
Great steamed, roasted, or baked. Fleshy, herby part of the artichoke.

 ₱299 / 1 lb
 NOW  ₱239 / 1 lb


The new duo offer runs until December 4 only.

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Here's a dazzling dinner centerpiece stuffed with a savory filling that complements the juiciness and tenderness of veal.

Ingredients

1 rack or veal (frenched)
1/4 cup shallots, finely chopped
1/4 cup celery, finely chopped
1 1/2 cloves garlic, chopped
1/4 cup scallions, finely chopped
1/2 tsp fresh sage, chopped
2 1/2 tbsp fresh thyme, chopped
1 1/4 cups frozen pre-cooked spinach
2 tbsp sour cream
1 cup coarse fresh breadcrumbs
Salt and freshly ground black pepper
Large eggs, whisked to blend

Directions

Thaw, cook, squeeze dry and chop spinach.
Let the veal rack sit at room temperature for 4 hours.
In a pan cook celery, shallots, and garlic.
Cover and stir occasionally until soft.
Add in spinach and sour cream,
Stir occasionally and cook for a couple more minutes.
Pour mixture into a bowl.
Add breadcrumbs, scallions, and herbs to the mixture.
Season with salt and pepper.
Stir in eggs.
Cover with plastic wrap and chill until firm.
Preheat oven to 450°.
Cut pockets into the meat near the bones for stuffing.
Season the veal rack generously with salt and pepper, oil, and sprinkle with thyme.
Place roast at the center in the lower rack, bones up.
Pull bones away from the meat and lightly pack stuffing into the pockets.
Roast for 20 minutes.
Reduce heat to 350° and continue roasting for 2-3 hours depending on preferred doneness.
Let rest for 30 minutes to 1 hour before serving.


Pave the way to a healthy lifestyle with fiber and antioxidant-rich foods. Have two to stock in your freezer: get 20% OFF Porcini Mushrooms and Artichoke Bottoms. Excellent as flavorful appetizers, savory sides, or delicious mains.

Porcini Mushrooms
Porcini Mushrooms*
Or cèpes in French - meaty intense flavor: rich, woodsy with subtle nutty undertones
 ₱1195 / 500 g
 NOW  ₱956 / 500 g
Artichoke Bottoms
Artichoke Bottoms*
Great steamed, roasted, or baked. Fleshy, herby part of the artichoke.

 ₱299 / 1 lb
 NOW  ₱239 / 1 lb

Serve along with fish for a heart-healthy treat. Get 20% OFF Whole Salmon Fillet Skin-On until this week only.

 ₱ 1,250 / kg  NOW  ₱1,000 / kg


Healthy special is until November 27 only.

Shop Now

 

Porcini-Goat Cheese-Stuffed Artichoke Bottoms

 
Here's a tasty vegetable dish made of fiber-rich artichoke bottoms combined with the protein of goat cheese and porcini mushrooms, which makes it particularly satiating.

Ingredients

8 artichoke bottoms
80 g goat cheese
200 g porcini mushrooms
2 tbsp olive oil
a few sprigs of chives
salt and pepper

Directions

Steam the artichoke bottoms.
Slice the porcini mushrooms and pan-fry with minimal olive oil.
In a bowl, mix the goat cheese and the cooked mushroom slices.
Pour a bit of oil and season with salt and pepper.
Place the steamed artichoke bottoms on a plate.
Stuff them with the goat cheese and mushroom mixture.
Decorate with sprigs of chives and enjoy!

Porcini-Goat Cheese-Stuffed Artichoke Bottoms

 
 
Here's a tasty vegetable dish made of fiber-rich artichoke bottoms combined with the protein of goat cheese and porcini mushrooms, which makes it particularly satiating.

Ingredients

8 artichoke bottoms
80 g goat cheese
200 g porcini mushrooms
2 tbsp olive oil
a few sprigs of chives
salt and pepper

Directions

Steam the artichoke bottoms.
Slice the porcini mushrooms and pan-fry with minimal olive oil.
In a bowl, mix the goat cheese and the cooked mushroom slices.
Pour a bit of oil and season with salt and pepper.
Place the steamed artichoke bottoms on a plate.
Stuff them with the goat cheese and mushroom mixture.
Decorate with sprigs of chives and enjoy!