Terence Carter 
Of all the curries in Thailand, this Northern Thai pork belly curry called gaeng hang lay moo must be the most decadent and moreish of all. It’s a recipe for a red curry on spice steroids and the extra kick and spice, as well as the richness of the pork belly, make this one of … Read more
It was Australia Day yesterday, 26th January, and while we always feel conflicted on this day that celebrates the official ‘founding’ of Australia in 1788 when the First Fleet arrived from Britain, despite Australia being occupied by indigenous peoples for around 40,000 years previously, it was wonderful to see the images of Sydney on social media. … Read more
Shaken not stirred. That’s how we like our martinis. It’s Saturday evening here in Siem Reap and Lara and I are starting to think about cocktails. One of our favourite cocktails here is a martini at one of our favourite bars. But how to order a martini correctly? Here’s our Martini 101 – our guide … Read more
The clouds had been threatening all morning, but with a few commissions with tight deadlines for stories on our trip to Mount Kulen we had no choice but to keep riding through the jungle so I could photograph the ruins of the so-called lost city of Mahendraparvata in northern Cambodia, a few hour’s drive from Siem … Read more
This Beef Panang Curry Recipe – a traditional Thai Phanaeng Nua recipe that often simply appears as a Penang Curry recipe in Thai cookbooks – comes courtesy of one of our favourite Thai chefs, Ian Kittichai. It’s probably a little too soon in our Year of Asian Cookbooks project for me to be confused by … Read more