Why I’m Sharing Filipino Food Now More Than Ever

Growing up in Australia with a Filipino mum meant our home was always filled with flavour—garlic sizzling in the pan, soy and vinegar simmering on the stove, and rice, always rice.

Food was love. And it still is.

But as I’ve grown older, I’ve found myself wanting to learn even more. To dig deeper into the traditions, the ingredients, the stories behind the dishes I’ve always enjoyed. Not because anything was missing—but because there’s still so much beauty to explore, and I want to celebrate it fully not just for me but for my children who are growing up. 

My new cookbook, Soulful Filipino Food, is my way of doing that. It’s a collection of recipes that honour my heritage while keeping things simple and wholefood based for the way we like to eat today. You’ll find warming broths, big family style dishes, and nourishing flavours that feel like home. Whether you grew up with Filipino food or you’re tasting it for the first time.

One of the first dishes I turn to when the weather cools—or someone in the family needs a little comfort—is Arroz Caldo. It’s more than just rice porridge. It’s warmth in a bowl. We cook it when we’re under the weather, when we need something grounding, or just when we want something deeply nourishing.

Recipe: Arroz Caldo (Filipino Chicken & Rice Porridge)

Serves: 4–6
Time: 15 min prep | 45–60 min cook

Ingredients:

• 1 tbsp coconut oil or ghee
• 8 cloves garlic, minced (more if you love garlic!)
• 1 large thumb-sized piece of ginger, sliced into strips (add as much as you like)
• 1 onion, chopped
• 1 kg chicken drumsticks or thigh pieces (bone-in preferred for flavour and gut health)
• 1 cup jasmine rice, rinsed
• 6–7 cups homemade chicken bone broth or water
• 2 tbsp fish sauce (or to taste)
• Salt & pepper, to taste
• Optional toppings: boiled eggs, spring onions, calamansi/lemon, fried garlic, chili oil, annatto seed oil. 

Instructions:

1. Heat oil in a large pot. Sauté garlic, ginger, and onion until fragrant.

2. Add chicken pieces and brown lightly.

3. Stir in rice and pour in broth. Bring to a boil, then lower to a simmer.

4. Cook for 45–60 mins, stirring occasionally, until thickened.

5. Season with fish sauce, salt and pepper. Serve hot with toppings.

There’s something sacred about recipes that do more than feed you—they carry comfort, culture, and connection. Arroz Caldo is one of those meals. Whether it’s bubbling away during a rainy afternoon or being ladled out to someone in bed with a cold, it reminds us that care can look like a hot meal.

This is just one of many recipes you’ll find in Soulful Filipino Food—a cookbook born from love, heritage, and everyday nourishment.

Pre-orders are open now, and I’d love nothing more than for you to have this on your kitchen bench this winter!

[Pre-order your copy here]