Terence Carter 
No, this isn’t a Photoshop job, this is part of a RAW image taken while on assignment in outback Australia. While developing the new Grantourismo website, I had to go back and work on every photo in its original digital RAW file. I discovered these images. This is what happens when digital data gets scrambled. … Read more
The Cambodian curry paste called kroeung, along with prahok (fermented fish paste), is one of the distinctive signature ingredients in the Khmer kitchen. Flavouring more than just curries, everything from soups to stir-fries, the characteristics of a good kroeung are a source of immense pride for a good Cambodian cook. With a base of lemongrass, … Read more
An authentic beef Massaman curry from Southern Thailand has long been one of our most favourite Thai curries. Years before we went to Thailand for holidays and moved to Bangkok, we’d been dreaming of eating this rich complex curry in its place of origin. So there was no doubt we’d get around to sharing it … Read more
It was this photo (above) that resulted in me giving up posting to Instagram just over a year ago. It didn’t happen straight after I posted the image, but a couple of months later when Lara asked me for the high-res, DSLR version of the image for a magazine story. But there was no high-res … Read more
This old Southern Thailand geng gari gai aromatic chicken curry recipe “has a rich and delicious depth that only something rooted in the past can have,” according to chef David Thompson, formerly of Bangkok’s Nahm restaurant, who taught the Thai dish to participants at a culinary workshop held in Singapore as part of the Asia’s … Read more