by DR. R. DANTE G.
JUANTA, OAM, JP
Adelaide, South Australia
Part 3 and end of series
Following is Part 3 of “Destined to serve, not to be served”. Parts 1 and 2 appeared in PCHN August and September 2012 issues.
Consular functions include –
• issue visa to Australians and holders of foreign passports wanting to gain entry into the Philippines.;
• extend the validity of passport (green passports) of Philippine nationals up to 2 years but not beyond 31 October 2015 when ePassports are used in accordance with ICAO standards;
The crispy skin and meat of lechon straight out of the roast. The tasty peanut sauce of kare-kare matched with bagoong. The smell of chicken adobo on hot steamed rice. Is your mouth watering yet?
This month its all about glorious food! The recent Crave Sydney International Food Festival has stirred much excitement (and hungry tummies) for Filipino foods this October. As part of the festival, Philippine Food Week became a platform for the celebration of Philippine cuisine. It was held at Cafe Mix at the Shangri-La Hotel The Rocks and showcased a buffet of Filipino delicacies by chefs from Makati Shangri-La (Manila, Philippines).
Some of the well-loved dishes they served were lechon, palabok, kare-kare, inihaw, chicken adobo, sisig and pinakbet. This was matched with the popular San Miguel beer and was finished off with desserts like brazo ni Mercedes, turon and halo-halo.
But this is only a preview of what Philippine cuisine and the authentic Filipino food experience can offer. It’s certainly reminds you of all the wonderful food you can’t quite get in Australia.
by ELY BONNER
Anthocyanins are the pigments that give some of our neglected vegetables, such as beetroot, eggplant, red cabbage, radish and radicchio, their deep red and purple colours. Found also in berries, grapes, plums, red apples, red pears and rhubarbs. These plant chemicals are hard workers, acting as antioxidants, anti-inflammatories and antibacterials against a range of common diseases.
One good effect is to reduce the risk of heart disease and stroke by helping to control clot formation and high blood pressure. CSIRO researches at Food Science Australia have extracted natural food colouring from purple sweet potato with the potential to not only to replace synthetic colouring, but to add extra health benefits to foods too. It is common to hear the expression “eat your greens and orange vegetables” but seldom reds and purples don’t get the same inducement. Studies suggest that cranberry juice has an anti-bacterial effect that helps reduce urinary tract infections by keeping E. coli. off the bladder wall. There is also evidence that sour cherries may have an anti-inflammatory effect that helps arthritis sufferers. Anthocyanins may have the ability to reverse some of the effects of ageing on the brain, thought to be caused by free radicals. A test to measure a food’s antioxidant ability to fight free radicals, blueberries ranked the highest, with prunes, raisins, blackberries and strawberries close behind. There is also some evidence that blueberries may improve balance and coordination, while both blueberries and strawberries may improve memory. Raspberries and strawberries also contain ellagic acid which boost the effectiveness of some of the body’s detoxifying enzymes. Tomatoes, like pink fruits such as watermelon, pink grapefruit and guava are high in lycopene, the antioxidant that may protect against prostrate, breast, lung and cervical cancer, as well as helping prevent “bad” LDL cholesterol oxidising and sticking to artery walls. Lycopene in cooked tomatoes and tomato based products (paste etc) is better absorbed if it is cooked especially with olive oil.
Some ways to increase intake:
1. Stock up with berries (frozen are fine) for fast dessert.
2. Roast thin slices of purple sweet potato, drizzled with olive oil. Toss in salads.
3. Shred red cabbage and toss with cider vinegar, olive oil and black pepper.
4. Add thin slices of baby eggplant to a stir-fry.
5. Use red onions instead of brown.
6. Snack on raisins and prunes- dried red grapes and plums contain concentrated antioxidants.
7. Stir blueberries or raspberries into warm porridge or add to breakfast cereal.
by LINDA GERONIMO - SANTOS,
Solicitor NSW & WA
1. CUSTOMS REGULATIONS – WHEN ENTERING AUSTRALIA
As part of Australian border protection, the government has laws which prohibit certain types of goods from being brought into Australia. The reasons are legitimate. For example, certain plants, fruits and vegetables are prohibited from entry into Australia; reason being overseas grown products may affect the local produce adversely, and thus may cause damage to the produce industry.
2. SOME LICENCED TRADERS CAN BRING PRODUCTS, FOODS, ETC. TO AUSTRALIA
Subject to the approved licence of a commercial trader/business person, certain products, things, items, even foodstuff may be brought into Australia, but these products must comply to quarantine laws of the country. Thus there is a thriving industry in imported goods, be it items of clothing, food items, etc.
by LALAINE LOZANO
Change Your Thinking, Change Your Thoughts
We all have the right to choose our thoughts. Whether we like it or not, our thoughts shape our destiny and our future. It also shapes our behavior and our response to events, circumstances and people.
Everyday of our lives, we are given the freedom to select our thoughts and our way of thinking affects us physically, mentally and spiritually.
When we focus on the negative, “we get exactly what we think about.” When we focus on fear - we become afraid to take challenges, we become indecisive and we become scared to take risks.
by GLORIA GRACE
BSE, MA (U.P.), Ph.D.
SPRING CLEAN YOURSELF
Perhaps you had had many “winters of discontent”
Therefore this is the time to uproot the rabid weeds
Several thistles and thorns to obscure the deeds
That once made up your life of righteous intent.