Summary
Highlights
Erwan reflects on what makes a destination magical, emphasizing curiosity and the local's passion. He introduces the journey starting in Davao, moving through Digos City, Sultan Kudarat, South Cotabato, Lake Sebu, and General Santos, promising to collect stories, ingredients, and make new friends.
Erwan describes Davao as a melting pot and highlights its evolving food scene. He visits Bankerohan Market, describing it as a chaotic yet vibrant 'technicolor' village. He then dines at Paz Eatery, an establishment serving home-cooked dishes since the 80s, savoring traditional plates like balbacua, sinuglaw, and humba.
Erwan visits Malagos Farm, learning about its evolution from an agri-ecotourism resort to a producer of high-value products like goat cheese and cacao. Olive, the owner, shares the journey of starting with goats, which led to cheesemaking, and later, her mother-in-law's initiative to produce cacao. Erwan even tries milking a goat and samples fresh goat's milk.
Erwan samples various Malagos cheeses, including a mild sharp cheese, a young (21-day-old) and aged (two-month-old) Camembert, a Cerveza Negra-aged Borracho, and a Filipino blue cheese, appreciating the unique flavors and textures.
Erwan explores the cacao production at Malagos, from tree to drying beds. He learns about the meticulous process of nurturing cacao beans, the manual fermentation in wooden boxes, and the shift from being a bean supplier to a chocolate maker. He tastes fresh cacao fruit and fermented beans, noting the distinct flavor profiles.
Erwan demonstrates the off-road capabilities of the Ford Ranger Raptor, using its terrain management modes to navigate muddy roads. He praises its performance for adventure, highlighting its suspension, shocks, and powerful engine options.
Erwan visits Hectares of Hope, a farm founded by Tancho, a former accountant who left Canada to support at-risk children in Davao. The farm aims to empower rural farmers through holistic development, creating a sustainable community with facilities like a clinic, school, and livelihood programs, fostering lasting change.
Despite the rain, Erwan prepares a snack using ingredients collected from Malagos and Hectares of Hope – Malagos cheese and heirloom tomatoes. He enjoys the fresh, flavorful produce, emphasizing how a great story enhances the food's taste.
Erwan discovers Pilgrim, a restaurant on Buda Ridge run by a family who moved from Toronto. Chef Jeramie Go's cooking combines Italian, Mediterranean, Canadian, and Mindanaoan influences, creating unique dishes like heirloom tomato salad with local burrata and truffled mushroom gnocchi. The restaurant also uses locally sourced produce from Hectares of Hope.
Erwan expresses his hope for the Philippines, inspired by the talent and passion of Filipinos for their craft. He looks forward to future 'Forager' episodes, hinting at unexpected turns and new discoveries in Digos City, Sultan Kudarat, South Cotabato, and Lake Sebu, including a sudden trip to the hospital and an incoming storm.