Calamansi is undervalued in its abundance in the Philippines but so revered in its scarcity in the Filipino diaspora. Like Filipino cuisine, calamansi is relatively unknown compared to its citrus counterparts, and not commercially available at scale. Yet. But if the success of yuzu is anything to go by, driven by the advocacy of The Entree.Pinays, there’s hope.

As part of its mission, The Entree.Pinays aim to educate the Australian public on the true value of Filipino produce, by sharing the way we cook and eat through a program of curated experiences, content, industry engagement and commerce.

Calamansi has been spotlighted in Melbourne Food and Wine Festival menus and convenient store, special dining events with chefs and restaurants, corporate virtual masterclasses, cooking videos for SBS Food, Gourmet Traveller and Philippine Embassy and Department of Tourism, In My Kusina cooking series, Calamansi-for-a-Cause fundraisers, and first-to-market products for our online marketplace and popup events, Merkado by The Entree.Pinays.

The Calamansi Story is the next chapter.