Island life, big surf, fresh fish, and slow food love

Susan Brandstetter runs a small scale surf resort in front of Cloud 9 surf break in the Philippines. Sagana surf resort has 6 cottages and a restaurant which uses a healthy serving of lemongrass each day for their fresh curries.

CMW: How many people do you feed in your restaurant per night?
SB: It depends on the number of guests that we have as we generally feed in house guests only. Maximum number would be 18. We do take bookings for dinner but don't advertise as we want our guests to feel like it's their home. It's also because we don't want to work too hard as it's a lifestyle business.

CMW: What is the inspiration for the daily menu?
SB: I write the dinner menu when i sit down with my morning coffee and add the fish option after Gerry comes back from checking the fish market or when a local fisherman walks through the gate with his catch.

CMW: What kind of fresh produce do you have available over there?
SB: Fish and the variety depends on the season. My favorites are yellow-fin tuna, mahi mahi, spanish mackeral and snapper.

CMW: If there was a dish that defined Sagana what would it be?
SB: Yellow-fin tuna tataki (check that one out below)

CMW: Do you have a defining cocktail?
SB: My last successful creation was frozen mangosteen pulp blended with frozen coconut juice and vodka and added a bit of sugar syrup using the seeds of the mangosteen so none of the flavour was wasted.
CMW: Um…. YUM!!!!

CMW: When you are back in Australia what do you miss the most food wise from the Philippines?
SB: The mangoes in the Philippines are the sweetest in the world. Buying mangosteens when they're only $1/kg when in season and knowing I never have to eat frozen fish.

CMW: What do you miss about Australian produce when you are on the island?
SB: Sourdough bread.

CMW: How important is it to know where your produce comes from and what kind of farming, packing and transport it has gone through?
SB: Most of the produce we use is grown in the Philippines but unfortunately the majority has to be transported to the island from the larger mainland growing areas. This means by truck and ferry to get to our island.

CMW: How do you think the Philippines are scoring on the sustainability scale when it comes to fishing and growing produce?
SB: Still struggling. Local fishermen are generally living on a day by day basis and trying to provide enough to feed the family. Dynamite and cyanide fishing is still practiced in a lot of areas and it's difficult to patrol due to the huge amount of coastline and lack of man power.

CMW: Is there anyone in your local area farming organically or fishing sustainably?
SB: friends of mine that have recently moved to the island are discussing the viability of setting up a large-scale organic farm. With more and more business around now there is a growing demand for locally produced fresh stock so I'm hoping it will push through. I just wish I had the green thumb I thought I had....

CMW: When does Sagana open again and what will be on the menu this year?
SB: We stayed open this year over the monsoon season but I'm having a 4 month break from the business. I'll be back in March and I'm thinking we need to build a wood fire oven...so then I can make my own sour dough bread!