This squid with green peppercorns recipe makes Cambodia’s famous stir-fried squid with fresh Kampot peppercorns. It showcases two of Cambodia’s premium ingredients – it’s world-famous Kampot pepper and its wonderful fresh seafood. Served with rice, the super-simple recipe highlights the clean flavours of squid and the perfume of fresh green peppercorns. This easy stir-fried squid … Read more
This distinctively Australian grilled pipis, garlic and karkalla recipe comes courtesy of Chef Lennox Hastie of Firedoor restaurant in Sydney, Australia, from his wonderful cooking with fire cookbook, Finding Fire – along with some sides of entertaining tips and grilling advice from Australia’s master of cooking on fire. Every holiday season we share tips from … Read more
This salmon fillet with colcannon recipe has been a favourite since we first tasted the dish at restaurant Banc in Sydney. The crispy skinned salmon fillet was cooked to perfection, the colcannon (Irish potato mash) was creamy and rich, and while the red wine sauce seemed an unusual choice, its acidity worked well with a … Read more
This Cambodian pomelo salad with prawns recipe has been a favourite since we moved to Cambodia and it’s a breeze to make. It’s another traditional dish that can be served in a more contemporary style for entertaining and that’s just what we did with this more modern presentation. Salads are almost always a component of … Read more
This local guide to eating and drinking in Bangkok, Thailand, comes courtesy of Chef Ton of Le Du, one of the most creative Thai restaurants in the country and one of the finest in Southeast Asia, landing on Asia’s 50 Best Restaurants list at #37 yesterday*. There are few people best able to provide a local … Read more