Austin Bush has been hanging out with me in Melbourne over the last week and we’ve been doing the sort of thing that food bloggers do when they run into each other: drink every single pale ale made in Australia and New Zealand; eat several times a day with no
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pork
May 10, 2009 | Post by: Phil Lees No Comments
Northern Thai in Western Melbourne: Bonus Content
Apr 18, 2009 | Post by: Phil Lees 9 Comments
Lung King Heen: 3 star dumplings
Scallop and prawn dumpling, Lung King Heen It’s a strange thing to live in the bottom half of the planet that has no Michelin stars. In some ways, it has an internal logic for Michelin: the guide’s ostensible purpose was to get people out into the provinces by car and
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Apr 16, 2009 | Post by: Phil Lees 2 Comments
Parachute Foodblogging 2: Restoran Nasi Kandar KL
Kuala Lumpur is the perfect town for stopover eating: parachuting into town for the few hours between flights. I’ve done it once before but this time was a bit more of a nostalgia trip. For me, breakfast in KL is synonymous with nasi kandar; Malaysian Tamil Muslim food from a
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Mar 20, 2008 | Post by: Phil Lees 20 Comments
Making Bacon
There is a descent into a darker realm when you begin cooking with a product labelled “CAUTION: Do not swallow”. The possibility of inadvertently killing your loved ones rises and your ability to rely on the way that a preparation tastes before cooking declines. The normal sensory cues that stop
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Feb 27, 2008 | Post by: Phil Lees 15 Comments
Sausage Fancier
Once you’ve seen how sausages are made, you’ll want to eat nothing but sausages. This was my first impression of home sausage making; my second was that making sausages is possibly my true calling and that my university loan debts could have been better spent on a meat mincer and
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Dec 03, 2007 | Post by: Phil Lees 15 Comments
The road to Mae Hong Son
Night market in front of wat at Maehongson The road to Mae Hong Son in Northwest Thailand is dream trip for motorcyclists. A road of endless switchbacks, freshly paved, glides you through hidden valleys filled with stepped rice paddies, small farms, streams revealing waterfalls, hidden caves and palaces abandoned until
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Nov 29, 2007 | Post by: Phil Lees 5 Comments
Scraping the bottom of the pork barrel
Once you’ve seen how pork floss is made, you’ll probably be much less suspicious of it. It seems quite simple: add a huge pile of boiled and shredded pork meat into a vat, then slowly dry fry, stirring constantly so that the pork doesn’t stick to the bottom of your
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