My family’s traditional Russian Ukrainian recipes make an appearance every Orthodox Easter when I can normally be found in our Siem Reap kitchen baking kulich or paska, making cabbage rolls, rolling out dough for pelmeni and vareniki, and preparing my baboushka’s pink beetroot potato salad, while I recollect the family feasts of my childhood. This … Read more
Our 25 most popular food posts in 2025 covered everything from ingredients – Calabria’s spicy spreadable pork paste ‘nduja and Cambodia’s fermented fish paste prahok to essential spices, pantry essentials and Asian noodles – to cooking gear (rice cookers, knives, kitchen thermometers), technical tips (how to pickle, boil eggs, cook rice, make croutons, and bake … Read more
The best Siem Reap bakeries pull everything out of their ovens from French croissants to Australian muffins and American bagels, and include French NGO-ran Bayon Bakery and Pastry School’s Bayon Coffee Shop for buttery croissants and financiers, to The Muffin Man, a Cambodian bakery with Australian leanings, for muffins in creative forms and flavours, along … Read more
The Day of the Dead or Día de los Muertos fiesta is underway in Mexico and the Mexican diaspora. Imbued with many rituals and ceremonies, it’s a fiesta to celebrate life not death, and the lives of long-gone beloved ancestors. For those of us in other parts of the world, it’s as good an excuse … Read more
Our best curry recipes from Southeast Asia, South Africa and beyond include everything from a rich Cambodian Saraman curry and its cousin Thai Massaman beef curry to the more gently-spiced Cape Malay chicken curry, Burmese Indian-Style curry, and the decadent pork belly curry, gaeng hang lay moo from Northern Thailand. If you’re a spice lover, … Read more