The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
“I have no right to cook Thai food,” Australian chef David Thompson said in his opening remarks of a session on authenticity in cooking at The Future of Food forum, an Asia’s 50 Best Restaurants event, held in Singapore. “Bullshit!” would be the honest Aussie response of any sane person with a palate who has … Read more
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
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
This Thai red curry paste recipe kicks off a new food series called A Year of Asian Cookbooks. You can find my introduction to the project here. Is there a better way to start our year-long stint exploring Asian cookbooks than with making a Thai red curry paste with a mortar and pestle? A Thai … Read more
Pavlova in the summertime is one of my most treasured childhood memories, so every year I try to persuade Terence to make this passionfruit pavlova recipe, especially over the Christmas period. Partly because I love pavlova – meringue, cream and fresh fruit is my idea of dessert heaven – and partly for reasons of nostalgia. … Read more