![Chef Joff Hernandez (right) and Assistant Chef Selena Yu at Lutong Lupa’s pop up at Sydney’s Cebu Lechon. PHOTO: [supplied]](https://philtimes.com.au/wp-content/uploads/2023/06/Lutong-Lupa-in-Sydney-1068x801.jpg "Lutong Lupa in Sydney")
Melbourne’s Lutong Lupa (Tagalog phrase for cooked food from the soil) Rice Bar headed by Chef Joel Francis “Joff” Hernandez captivated Sydney diners with its plant-based Filipino cuisine during its pop up at Sydney Cebu Lechon (roasted suckling pig) on the 12th of June 2023 in Newtown. The location is famous for top food, excellent coffee, vibrant night life and home to Sydney’s oldest running theatre, the Enmore Theatre. It coincided with the 125th Philippine Independence Day celebration. “It is just my way to really push Filipino food forward but to a plant-based lens since it is something under-represented here in Australia and the also the world.”, Mr. Hernandez explained.
The six-course banquet featured rice-vermicelli sotanghon (rice noodle soup) and puff rice crackers served in mung-bean hummus as appetisers. Garlic fried rice with barbequed mushroom skewers and market Asian greens and mushroom were served as main dishes. Sapin-sapin (Filipino rice cakes), camote cue (sweet potato skewers) and champorado (chocolate rice porridge) sweetened the taste buds to complete the course. “I want to showcase the versatility of rice since it is our staple food.“, Mr. Hernandez added.
Lutong Lupa offers private, at-home dining and pop up in partnership with various restaurants. It was built during the height of pandemic. “I go to people’s homes and then cook for them. I started with boodle fights. I was doing plant-based kamayans (eating with bare hands) set up with banana leaves. “From meal kits to private dinings and pop ups, my menu changes from season to season. It really depends on the season, circumstances and inspiration that I get from the market. It also depends on the restaurant tour or the chef I am working with. I adapt to their menu or to whatever it is that they offer.”, Mr. Hernandez said.
Research shows that plant-based food can be a viable option of the future with its health and sustainability benefits. It accounts for just half of greenhouse gases emitted by global food industry primarily with livestock farming. In addition, the new United Nation’s Intergovernmental Panel Report on Climate Change suggests that shifting diets from meat and other animal products to plant-based diets can help mitigate climate change.
“Keep cooking Filipino food. Really be proud and not be apolegetic in cooking Filipino food. The future is plant-based.”, Mr. Hernandez concluded.
For more information on Lutong Lupa, go to lutonglupa | Instagram | Linktree
About Chef Joel Francis Hernandez
Joel Francis Hernandez is a graduate of De La Salle University in Manila with a Bachelor degree in Marketing. He completed a Diploma in French cooking at the Centre for Culinary Arts also in Manila and was trained in fine dining. He worked as a private and all-rounder chef while operating a frozen food trading company. He moved to Australia in 2019 to further his education and earned a Master of Business in Global Hotel Leadership at The Hotel School Melbourne in 2021. Mr. Hernandez specialises in plant-based or vegetarian cuisine. His ultimate career goal is to establish multiple F & B establishments across different market segments, bringing outstanding Filipino hospitality and cuisine to the world. While operating Lutong Lupa, Mr Hernandez works as a Junior Sous Chef at Smith & Deli located at Collingwood, Victoria.
