Thursday, May 28, 2009

All Systems go in MULTIPLY!!!

We are inviting everyone to join our Multiply group. It's See the different pictures of our customers, the places we visited and behind the scene pics of our own Chef.

Recipes and Cooking Demo Schedules will be posted there as well.

Make sure to leave your email address and comments for a chance to be part of our Exclusive Private cooking Class with Chef Nino PLUS avail discounts on ALL of our KINOX items.

See you there!!!

Wednesday, April 29, 2009

SM Homeworld Makati with KINOX

March 29, 2009 - Sunday
On our last batch of cooking demos for the Summer Food Festival, the team conquered North and South of Metro Manila.

The team was scheduled to have a demo in SM North EDSA on March 28, 2009 and in SM Makati on March 29, 2009.

Within these dates, the team was able to encounter different kinds of people with different cooking needs but only one brand caters to this variety of needs, SUNNEX and KINOX Cookware and Kitchen gadgets. Bringing the amazing Chefs and having them use the products, we are very confident that every consumer is choosing the right product.

KINOX, Home Cooking at its BEST!

KINOX Cooking Demo in Landmark-TriNoma

March 22, 2009 – Sunday

As early as 9am, the SUNNEX and KINOX Cooking Demo team was at the venue of our next cooking Demonstration. Everyone was very excited and nervous at the same time since it was our first time to team up with Landmark TriNoma Department Store.

As first timers, we experienced new things but these did not hinder us from continuing with our quest to satisfy the needs of our loyal and new customers. The event started with an acoustic number by our resident band, the Twirl Band.

Time passed and the number of the crowd increased. Some were purchasing mini fry pan which were raffled among the lucky participants of the events and others were anxious as to what the features of the products we offer were.

Over all, the event was a success and the management was glad with the success of the event.

Friday, October 17, 2008

The Taste of interactive Cooking Demo

Chef Niño personally serves wine to lucky participants

Cooking demos offer quick and easy techniques in various cooking methods. Usually held outdoors or inside a mall, the audience listens as a chef prepares dishes on a set-up kitchen. With the audience sitting a few feet away from the chef, the demo looks more like a strict, classroom setting. But that is not really what happens at home where everyone converges in the kitchen, swapping cooking tips and chit-chats over peeling potatoes and a glass of wine. A fresh take on cooking demo finally came to reality when celebrity chefs Tristan Encarnacion and Niño Logarta treated the public to a free cooking demo at two SM malls- SM Fairview and Megamall recently.

The show, sponsored by top cookware brands Sunnex and Kinox, had the right blend of ingredients- from Encarnacion and Logarta who competently answered cooking questions; easy-to-make recipes; soothing entertainment provided by Acoustic Band Twirl; raffled prizes (and best of all, free food tasting for participants that registered (for free) for the afternoon event..
In keeping with this cozy ambience, four lucky registrants were chosen to sit in front of the mock-up kitchen, to see up close how the cooking process was done. It also served that Chefs Tristan and Niño, with their engaging wit and candor, won them over easily, encouraging them for questions and feedbacks. At one point, the amiable chefs not only toasted wine but sang a couple of lines, to the delight of the four participants and the rest of the audience.
The two young chefs generously shared their delicious recipes for everyone to try at home: Pan Grilled Sirloin Steak with Peppered Gravy Sauce and Sour Cream Mashed Tomatoes, Spicy Oiled Garlic and Twisted Pasta, Classic Caesar Dressing and Grilled Herbed Chicken for Chef Tristan and Quick Chicken Parmesan, Bacon and Prawn Bruschetta, Roman fried Potatoes - Patate Fritte Alla Romanesca, Wonton and Bok Choy Soup, Tilapia Fish Cakes, and Spicy Green Papaya and Cucumber Relish from Chef Niño.
At the end of the interactive demo, everybody was craving for more, much like how it happens in real life, when everybody has had a good time cooking and updating each other with the latest news and gossip. The perfect way to spend an afternoon, indeed.

Kinox Enticing Dishes

Bacon and Prawn Bruschetta


-large prawns 10pcs (peeled and deveined but leave the tail and head on)
-bacon 10 slices
-baguette slices 10pcs toasted
-5 cloves garlic sliced and sautéed in olive oil
-asparagus spears 10pcs
-tomato slices 10pcs
-salt and pepper
-chopped parsley


Wrap the bacon generously around the prawns and asparagus. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the bacon is firmly fixed. Season sat and pepper and drizzle with the garlic olive oil.

On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the bacon crisps up. Alternatively, roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Place the tomato slices and prawns on the toasted baguette slices then drizzle with more garlic olive oil. Top with parsley and serve with lemon wedges.

Quick Chicken Parmesan


4 Chicken Breast Fillet
8 slices mozzarella cheese
1 can diced or crushed tomato
Parmesan cheese
1 medium onion, thinly sliced
2 Tablespoons olive oil
2 Garlic cloves, crushedFresh basil
Salt and pepper


1. In a large frying pan, heat oil over medium high heat, season then gently brown the chicken , turning once, (about 3 to 4 minutes each side) remove from pan and add crushed garlic, and onions to hot oil. Cook for about 1 minute, add the canned tomatoes, and mix in some beer or white wine.

2. Return chicken to pan, and spoon the sauce over the chicken. Top each chicken with basil leaves and slices of cheese. Cover and simmer until the cheese melts. Sprinkle top with parmesan cheese and basil leaves. Serve with bread, pasta or rice.

Roman fried Potatoes (Patate Fritte Alla Romanesca)


500g large potatoes
2 cups oil for frying
Garlic powder
Italian herb mix (basil, oregano, marjoram, etc.)


Peel and dice the potatoes (1/2-inch squares), and let them sit in cold salted water for an hour. Dry them well and heat the oil and lard; when a bread cube tossed in begins to brown immediately, remove it and add the potatoes.

Fry, stirring the potatoes about gently to keep them from sticking to the sides of the pan, and when they're golden remove them and set them to drain for a couple of minutes on absorbent paper. Transfer them to a serving dish, dust them with salt, pepper, garlic powder and Italian herbs before serving.

Thursday, October 16, 2008

Chef Niño Logarta’s Fruity Cornish Hens

That’s how chef Niño Logarta describes his style of dishing out a romantic dinner for his special someone. Fuss-free preparations. No-frills approach.

“So you have less time in the kitchen and more time with your SO (significant other),” says 29-year-old Logarta, who says he’s in a relationship right now.

Though cooking for his partner is a spontaneous action, a spur-of-the-moment thing, Logarta makes sure the kind of food he cooks compensates for all the missing trappings.“The taste says a lot more than the presentation,” Logarta swears. “I don’t have a big house so I don’t do a six-course meal. When we go out or watch a movie, we’d drop by at a nearby grocery and whatever I see there fresh I get it. Like fresh pampano. I’d stuff it with spices and herbs. Or, lamb which I’d grill or bake in the oven. Simple things lang. No elaborate ones.”

Much like this Fruity Cornish Hens, which he glazes with different fruit flavors and nuts and roasted to perfection. The Chicken and Brown Rice Casserole is also an easy-to-prepare meal, where most of the ingredients are mixed together into a bowl and baked.
“Fruits are not necessarily for desserts but also for savory dishes,” Logarta says. “They’re high in fiber so it makes the dish healthy as well. Not to mention that fruits add elegance to any type of dish. ”
Cooking for himself

Interestingly, if he prepares simple stuff for his SO, then expect that he comes up with an even more straightforward, basic meal for himself.

With his busy schedule, he hardly cooks at home. In fact, he’s got a cabinet-ful of Century Tuna Light which he can eat almost every day.
“Sometimes I eat it straight from the can with lots of rice and top it with kalamansi juice. Yummy,” says Logarta, a culinary arts graduate of the Center for Culinary Arts in Katipunan, Quezon City. He is the son of journalist Louie Logarta and grandson of former Inquirer Lifestyle section editor Llita Logarta.

“Or, sometimes, I just eat in a carinderia before heading home,” he says. “I’m too tired to cook and serve myself. But, of course, unless there are special occasions at home and my cousins will come I will prepare something gourmet-ish.”

Logarta is currently the product endorser and chef consultant for Kinox, a high-end line of pots and pans. He’s also one of the chef-hosts of “Ka-Toque; Lutong Barkada,” aired every Saturday, 11 a.m., on QTV 11.

The show teaches viewers how to make delicious yet affordable meals with ingredients available in their kitchens.

Fruity Cornish Hens(Cornish hens with fruit, walnuts, and honey kalamansi glaze)


2 tart green apples, peeled, cored and diced
1/3 c dried apricots/peaches, cut into thin slices
2/3 c raisins/prunes1 c walnuts, chopped
¼ tsp cinnamon2 tbsp butter, melted
½ c green peas ½ cRed and green bell peppers, julienned
½ c kalamansi juice
½ c honey
½ tsp dried thyme
½ tsp salt
2 (1¼ lb) Cornish hens, halved
¼ tsp fresh-ground black pepper

Heat the oven to 425°F. In a roasting pan, combine apples, apricots, raisins, walnuts, cinnamon and butter. Spread the mixture over the bottom of the pan.
In a small bowl, combine the kalamansi juice, honey, thyme, and ¼ teaspoon of the salt to make a glaze. Sprinkle the Cornish hens with the remaining ¼ teaspoon salt and pepper and set them breast-side down on top of the fruit-and-nut mixture. Brush the hens with some of the glaze and then cook for 10 minutes.
Remove the roasting pan from the oven. Stir the fruit-and-nut mixture and turn the hens over. Brush them with more of the glaze, return the pan to the oven, and cook until just done, about 15 minutes longer. Glaze the hens one final time and serve them with the fruit-and-nut dressing.

Chicken and Brown Rice Casserole


2 tbsp butter or vegetable oil
½ c bacon, chopped
1 medium onion, peeled and diced
3 cloves garlic, minced
3 c cooked chicken, diced
2 c green beans, parboiled
1 c diced carrots, parboiled
1 c celery, diced
1 c red bell peppers, diced
1 (10¾-oz) can condensed cream of celery/asparagus soup (Campbell’s)
1 tsp paprika
1 tsp cayenne pepper
1 tsp dry mustard
½ tsp fresh thyme
1 c heavy cream
500 g cooked brown rice
1 c grated sharp Cheddar
Salt and pepper
Chopped parsley


Preheat oven to 350°F. Heat butter or oil in a small skillet over medium heat. Add bacon, onion and garlic, then sauté until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

By Vangie Baga-ReyesPhilippine Daily InquirerFirst Posted 21:28:00 03/26/2008MANILA, Philippines—“The simpler, the better.”

Tuesday, October 14, 2008

Discovering friendship through delicious food

Raiding celebrity kitchens to create impromptu recipes fit for TV viewing can be a stressful task. But on QTV 11’s hit Saturday morning cooking show Ka-Toque Lutong Barkada, chefs Jeremy Favia, Niño Logarta, Mitchie Sison and Jonah Trinidad seem to be having the time of their lives instead. Onscreen, they seem to be happy human cook books, confident in their culinary expertise and efficient in their knowledge of each other’s cooking styles. Offscreen, this bustling energy translates into an easy fellowship that goes on long after the cameras have stopped rolling.

The transition from co-workers to friends has been effortless. “Even when the show was just starting, we were all instantly comfortable with each other. We never felt any awkwardness and we were always bonding,” shares Jonah. “It was like we didn’t need a workshop to get us to bond. It all happened so naturally,” adds Mitchie. Despite their busy schedules for tapings, mall shows, out-of-town shows and guestings, Jeremy, Niño, Mitchie and Jonah still find time to go out. Even out-of-town work trips turn into full-fledged barkada vacations, thanks to their easy banter and determination to enjoy the companionship wherever they go. Clearly, despite their fine palates and expanded gustatory knowledge, they are still just a regular barkada at heart. “What you see is what you really get,” admits Niño. “I think that’s why people who watch the show can easily relate to us.”

Their real-life friendship caught the attention of Greenwich, the Philippines’ leading and largest pizza chain, to get them as ambassadors for its current friendship-themed campaign. “Even if we’re chefs, it still goes down to what we really want to eat. And the truth is the taste of Greenwich pizzas is something we personally recommend even to our other friends. I always look for the creamy taste of cheese, for example. With all the toppings in the pizza, the character of cheese is still present.

Tamang-tama lang talaga yung mix of toppings and very delicious,” notes Mitchie. “Sobrang timing lang din kasi I’ve been eating their pizza kahit dati pa kaya I’m so happy to be associated with the Greenwich brand especially with my Ka-Toque barkada.” Jonah, the meticulous meat expert, was equally pleased. “It’s exciting since it will be my first time to be in a TV or print ad, and I’m so glad I like the delicious product I’m supporting. When I tasted Greenwich’s pizzas, I noticed the tasty and chewy crust that’s even garlic flavored and how the pizza is meaty but not oily, Panalong-panalo,” he adds.

Through fantastic celebrity kitchen coups and their Greenwich campaign, expect the Ka-Toque bond to grow even stronger as they promote the joy of sharing delicious food with friends. “Our shared passion for good food has strengthened our friendship,” shares Jeremy. “Food helps you get to know people better through what they choose to eat and how they eat. And even if Nino, myself, Jonah and Mitchie have different tastes and preferences in food click kami sa Greenwich Pizzas!” Delicious and impeccably plated dishes may be central to Ka-Toque Lutong Barkada, but it’s the warm camaraderie among its hosts that spill over to TV audiences and flavor Saturday mornings with plenty of good cheers.