Terence Carter 
During the recent full moon rituals held during the Siem Reap Water Festival or Bon Om Tuk, locals purchased elaborate floating candles from sellers on the waterfront, to offer to the river. While it was lovely to watch, it was a challenge to photograph. Here are some tips on shooting by candlelight. So what do you do if you’re going to an … Read more
Prahok is the most distinctive ingredient in Khmer cooking alongside the Cambodian curry paste called kroeung. This chunky, grey, visually unappealing, fermented fish paste is used by every Khmer cook to add depth of flavour to just about every dish in their Cambodian cuisine repertoire. Most visitors to Cambodia don’t have to fear this pungent fermented … Read more
The crowds at the Siem Reap Water Festival, or Bon Om Tuk, were massive. People from all over Cambodia had come to the city for the boat races and they all seemed to have gathered along the riverside to watch the event. The challenge was to capture that in a frame. I went for a face in … Read more
Cava and Catalan cuisine are made for each other. Sparkling wines are usually sipped at celebrations, as aperitifs or with sweet desserts. But Cava, we discovered, on a wine trip through the Penedes, is one of the few bubblies that can be drank throughout an entire meal. Cava and Catalan Cuisine, a Perfect Food and Wine Pairing “You … Read more
Cambodia’s Saraman curry or cari Saramann is the richest of the Cambodian curries and the most complex. A cousin of the Thai Massaman curry and beef Rendang of Malaysia, its time-consuming nature makes it a special occasion dish for Cambodians, particularly in the Cham Muslim communities of Cambodia. The similarity between Cambodia‘s richest curry, Saraman … Read more