September 20, 2025 | 3:56pm
MANILA, Philippines — Married chefs Marc Nacua and Princess Anne Uy are waving the Filipino flag in Australian kitchens with recognition for mixing cuisines from both culture.
The two chefs are the latest guests of the ongoing “Taste of the Philippines” series hosted by kitchen appliance brand Nutribullet and celebrated San Juan restaurant Guevarra’s by Chef Laudico.
Both individuals are based in Australia, where they’ve been honored separately in the World Food Championships.
Anne, who has served at Nobu, Crown Casino, and Marvel Stadium in Melbourne, placed second in the Seafood division of the 2023 World Food Championship and recently received this year’s Silver Knife Bocuse d’Or Australia award.
Nacua, meanwhile, also worked in Crown Casino and currently serves at dnata Inflight Catering, and was crowned the Dessert Champion in the Australian leg of the World Food Championship last year and went on to secure a Top 7 spot in grand finals.
The two are known for how they incorporate Filipino flavors into their dishes mixed with modern Australian techniques, some of which will be available Guevarra’s for a whole month.
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Anne is presenting her prized Umami Lechon, Prawn Toast Kare-Kare Bonito, Chicken Moringa Chawanmushi, and Seafood Udon, while Marc’s dessert offerings are his Dried Mango Rum Baba, Piñacolada Pavlova and Winter Morning.
Last September 18, the two chefs gave demonstrations for one of their select dishes: Anne with her Umami Lechon and Marc with his Piñacolada Pavlova.
Anne’s Lechon was initially presented as a cochinillo cooked in charcoal, however, the version being served at Guevarra’s is a Pork Belly Roll.
Distinct Filipino ingredients to her Umami Lechon Pork Belly Roll are lemongrass and grinded laurel leaf, and because her expertise lies in Japanese cuisine she also mixed in dried seawood (kelp) and miso paste.
Marc described the Pavlova as an iconic Christmas dessert served during lunch or dinner — akin to leche flan — where his is chewy inside because of a marshmallow-like texture.
Other distinct features of his Piñacolada Pavlova is a coconut and dayap (with lime as an alternative) cream filling instead of vanilla, grilled pineapple and coffee nut for garnish.
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