Filipino food enthusiasts gathered for the first-ever Adobo Festival in Auckland, New Zealand, on June 15, commemorating Philippine Independence Day with a flower offering at the Rizal Reserve in New Lynn.
Nine chefs competed for the title of Best Adobo, showcasing their unique skills and versions of the classic Filipino dish. According to a TFC News, the event featured a variety of adobo styles, including classic pork adobo, Kapampangan adobo, adobong Batangas, adobong natural, yoh! dobo burger, and Ilonggo adobo. The Best Adobo was judged based on taste, presentation, creativity, and adherence to the traditional essence of adobo.
Marvin Morales won third place with his humba adobo, cooked in pineapple juice. “I am so happy because I didn’t expect to win. The competition was very tough, with many experienced chefs judging. I’m overwhelmed and truly delighted,” Morales expressed.
Faye Luna secured second place with her “adobong matanda,” a dish slow-cooked over wood for five hours. “It’s a very old recipe, cooked over a woodfire just like our ancestors did. I was very surprised to win, as I’m not a professional chef. This is just something we do for fun as a family,” Luna shared.
Angel Apun claimed the top spot and the People’s Choice Award with her innovative vegan twist on adobo, called Adoboncini. “I participated not to win but to raise awareness about ethical plant-based Filipino cuisine. It shows that we can be more conscious of our eating habits within the context of Filipino cuisine,” Apun said.
The festival organizers were thrilled with the success of the event. “It was a great experience for our very first adobo festival, and it was quite a surprise that the winner was a vegan adobo while most dishes were pork or chicken. It reflects the changes happening in our world today,” stated Jade-Ceres Muñoz, an Adobo Festival Organizer.
