My perfect New Year spread

It’s the day after Christmas. The presents have been opened, and new discoveries have been made.

From Joel’s Place I found the well-appointed Pasta Basket by Beth Romualdez—a renowned food expert, consultant to Joel’s Place, and my culinary mother—most interesting.

Joel’s Place takes pride in their handpicked merchandise. Nothing seems ordinary. It is true when they claim that each and every item in their store tells a story in their quest to bring consciously sourced ingredients of exceptional quality.

Their merchandise selection is a gourmand’s dream.

The pasta basket contained ingredients to make Tita Beth’s delicious Pasta with Bottarga and Clams. Though visually simple, it was made attractive by the addition of the red olive-shaped container of Tenuta Sant’ Ilario extra virgin olive oil. This olive oil brings the olives grown in the clay soils of Abruzzo to light. The olive oil it makes is fruity, light, with a tinge of bitterness.

The bottarga, of course, made the basket extra special. Bottarga are salted and cured fish roe pouches. It is usually made from mullets. The umami-packed delicacy is often served sliced with tomatoes, or grated, as a flavor enhancer of sorts. I love it on scrambled eggs, and with toast.

The basket also contains tultul, locally known as dukduk, a rare organic artisanal salt that takes hours to prepare. It is a rare salt unique to the Philippines that can be found in Guimaras Island, in Western Visayas. It is excellent for cooking and as a finishing salt.

Since Christmas has passed, why not switch things up a bit by preparing this delectable Pasta with Bottarga and Clams? Long noodles, after all, invoke long life! And clams are believed to be an auspicious ingredient as well. It is said to bring marital harmony and happiness.

Pasta with Bottarga and Clams

• 500 g Filotea Linguine
• 6 garlic cloves, minced
• 1 c white wine
• 1/4 c fennel fronds, roughly chopped
• 1 c Tenuta Sant’ Ilario Olio Extra Vergine de Oliva, divided
• 500 g small clams, scrubbed and rinsed thoroughly
• 3 Mr. Moris Grey Mullet Bottarga di Muggine, grated
• Black pepper and sea salt to taste

1. Cook pasta according to package instructions.

2. Heat up olive oil in a saucepan over medium heat.

3. Add garlic and cook for 1-2 minutes until lightly golden, being careful not to burn. Add tomatoes and spices and stir gently.

4. Increase to high heat and cook for about 5 minutes until tomatoes are soft and broken down slightly.

5. Add fresh basil and remove from heat.

6. Strain pasta and add into the sauce. Toss to combine.

7. Serve with fresh grated parmesan.

Media Noche goodies

Speaking of New Year, I have been asked time and again how to prepare the perfect New Year spread. Or better yet, how to add life to traditional New Year’s Eve fare.

Luckily, my interest in the latest products at Joel’s Place sparked the making of this list of top picks for Media Noche.

These three cheeses will add excitement to your cheese platter. The newly arrived Cheddar Black Drum Mature English Farmhouse Cheese is crafted in Dorset, and undergoes a long ripening process—spicy with a sweet aroma and robust flavor.

We all love a good cheese infused with truffle. Recommended to sample is the Henri Willig Baby Black Truffle.

Being a blue cheese fan, I have the Point Reyes Original Bay Blue Wedges to feast on. This is a rustic blue cheese that’s rather mellow, with a sweet, salted caramel finish.

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Do not forget to pair your cheeses with a good mostarda, a condiment that’s both sweet and spicy. It is made from mixed fruits with balsamic vinegar. It pairs well with sharp or mature cheeses, with blues and cured or red meats. At Joel’s you will find the Cascina San Cassiano Mixed Fruit Italian Mostarda.

I cannot wait to savor the Martiko Duck Foie Bombones, frozen duck foie gras bonbons. It is described as luxurious, bite-sized delicacies made with rich, smooth duck foie gras that melts in your mouth.

For salami lovers, the Casaponsa Salami with Olives might just be the latest addition to your list of favorite cold cuts. It is a traditional salami combined with green olives.

The San Daniele Prosciutto Dok dall’Ava is made only from the best Italian-certified pigs’ legs that have been fed with cereal and milk serum.

Make sure to add olives to spruce up the table. Agnoni Grilled Olives with Capers are pitted olives, grilled and seasoned with capers, garlic, fennel seeds, and chili pepper.

Top your crostini Buzzonaglia di Tonno Rosso di Corsa all’ Olio di Oliva or scratches of bluefin tuna in olive oil. It’s tuna meat from the center bone. It is intensely flavored, dark and tender.

I love liquor cakes, which is why I am so intrigued by the Baghi’s Baba’ Sottovetro Al Rhum and All’ Amaretto. Classic Italian desserts in a jar, these cakes are soaked in spirits—decadent, with bold flavors.

Whatever it is you decide to feast on, partaking of it with those dearest to you makes welcoming the New Year even more delicious.

Wishing you and yours a healthy, prosperous and peaceful 2025!