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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for Australian Gourmet Traveller, Feast, Delicious, The Guardian, National Geographic Traveller, Wanderlust, Get Lost, Travel+Leisure Asia, DestinAsian, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored some 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Thomas Cook, and AA Guides.

Cambodian Pickled Lime Soup with Chicken Recipe for Sngor Ngam Ngov

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This Cambodian pickled lime soup with chicken recipe makes sngor ngam ngov, a slightly sweet, slightly sour, citrus-driven soup brimming with succulent chicken and aromatics such as lemongrass and coriander. Easy to make, it’s a nourishing comforting soup that’s made for these times and made to be shared. Our Cambodian pickled lime soup with chicken ...

Best Cookbooks by Australian Women Chefs, Cooks, Bakers and Writers for 2020

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The best cookbooks by Australian women chefs, cooks, bakers, and writers for 2020 include Parwana: Recipes and Stories from an Afghan Kitchen by mother-daughter Farida Ayubi and Durkhanai Ayubi, Use It All by Alex Elliot-Howery and Jaimee Edwards of Sydney café Cornersmith, and Beatrix Bakes by Natalie Paull, the owner-baker of Melbourne bakery Beatrix. If you’re ...

Best Roast Chicken Recipe with Aromatic Cambodian Herb Butter and Stuffing

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Our best roast chicken recipe makes a fragrant, flavoursome and moist roast chicken thanks to a Cambodian inspired herb butter and a stuffing made with yellow kroeung, an aromatic Khmer herb and spice paste pounded from fresh lemongrass, kaffir lime zest, galangal, turmeric, garlic, and shallots. Baby carrots, corn, potatoes, and shallots are cooked with ...

Cambodian Lemongrass Chicken Stir-Fry Recipe for Chha Kroeung Sach Moan

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This Cambodian lemongrass chicken stir-fry recipe makes chha kroeung sach moan, an aromatic stir-fried chicken that’s a popular street food dish that's also cooked in the home. Eaten with steamed rice and super easy to prepare, it can also be made with beef or pork, or you can do a vegetable-driven vegetarian version. My Cambodian ...