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Blog posts of '2015' 'April'

What are your vacation plans this summer?

There’s a good chance grilling outdoors is involved! As you know, steaks are one of the most popular food items to grill.

All our steaks are imported from Brazil, the United States, and Australia, countries known for their superior beef, in terms of taste and tenderness.
Our best-selling tenderloin from Brazil is grass-fed beef; grass being the natural food for cows. Most cattle bred for consumption are fed with grains like soy or corn. Grass-fed beef is known as the healthier option, as the meat is leaner and provides more omega-3 fatty acids.
We also offer USDA Choice beef from the United States, like the top-selling rib-eye, prime rib, and also US tenderloin. The Choice grade is high-quality by US government standards, and the best grade that consumers can buy. These are tender, juicy, and flavorful and are suited for grilling, broiling, and roasting.
Lastly, our wagyu tomahawk steak comes from Australia. The Australian wagyu association is the largest breed association outside Japan. Beef from wagyu cattle are known for their intense marbling of fat, which of course, delivers plenty of flavor.
I hope you are inspired to fire up the grill this summer!


My kids are picky eaters when it comes to fruits. I have to count on kitchen creativity every now and then to give their favorite fruits a new twist, as not to have the feeling of having the same thing all the time. Luckily, berries are on top of their very short list!

Berries are great tasting and has amazing health benefits. It is rich in flavonoids which are best known for its antioxidant and anti-inflammatory properties. Doesn't that make for a cool treat indeed!

Ingredients (serves 4)
1 cup frozen raspberries
1 cup frozen blackberries
1 cup frozen blueberries
4 pieces frozen mangoes cut into squares
1/4 cup freshly squeezed lemon juice
4-6 tbsp sugar adjust to taste
2 tbsp chopped mint
Mix all ingredients together and voila, you have a perfect summer treat for kids and adults alike!

Shop for Wines on is more than a bakery; it is a grocery as well! Therefore, I am more than happy to announce that you can now order quality wines from

These are wines from France and Italy that I have personally selected as they complement the range of all-imported frozen meat, seafood, and pasta that you can order for delivery.

Cox Chardonnay
(Languedoc-Roussillon, France)
pairs with:
• Grilled Seabass
• Mixed Seafood
• Mixed Seafood Platter
• Pasta

Colombelle Rosé
(Southwest France)
pairs with:
• Salmon Fillet
• Pizza
• Pork Baby Back Ribs

Les Bastions Red
(Southwest France)
pairs with:
• Grilled Steak (Beef Tenderloin, Rib Eye, Prime Rib)
• Lamb

DOC Rosso Piceno Torquis
(Marche, Italy)
pairs with:
• Pasta
• Grilled Chicken
• Grilled Lamb

Macon-Bussieres Les Devants
(Burgundy, France)
pairs with:
• Duck Breast


Prime Rib Recipe

My family absolutely adores steak! It's one dish that gets a unanimous vote at home whenever I suggest it to my kids and husband for dinner. Rightfully so, as it's a good source of protein for muscle growth, bone maintenance and weight management as it gives the feeling of fullness for a longer period of time.

Every summer, something we look forward to in France is my father-in-law's grilled cote de boeuf or beef prime rib. It's considered the most decadent cut, and I am glad Gerald has made it possible for my family to enjoy it any time.

1 pack Gerald Beef prime rib bone in (1-1.5 kg)
Coarse sea salt and freshly ground pepper
2 tbsp olive oil
1. Make sure beef is thawed and at room temperature by taking out of the refrigerator 30 minutes before cooking.

2. Preheat oven to 210 C °

3. Brush olive oil on beef and season generously with salt and pepper

4. Sear beef on a grill pan or grill for 3 minutes on each side on high heat, or until it has a nice brown crust and that criss crossing pattern that we all like.

5. Place beef in a roasting pan and toss in the oven for 8-10 minutes for medium rare. This is so, as the beef is too thick to cook all the way through on the grill, and risk making it well done which is a pity for such an excellent cut!

6. It's important to allow the beef to rest for 10 minutes after the desired doneness is achieved. No slicing or poking and just allowing for its juice to get distributed evenly inside.

7. Best served with sautéed extra fine green beans and fried potato slices just as my French in laws prefer it.