As featured this week on We Blog The World:
The scent of caramelized garlic constantly hung in the air of the Australian accommodation I shared with several Filipino women. Onion, tamarind and chili assaulted my nostrils on a daily basis.
Planning a trip to the Philippines, I hoped to discover a smorgasbord of delicious meals similar to the ones they’d cooked in our home.
But when I asked about the country’s quality of food, other backpackers warned me away. “The fish is all exported”; “Everything is deep-fried”; “The meat is unnaturally pink and processed.”