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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 regard for socially accepted “meal [...]
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 thereby burn through more Michelin [...]
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 cheap restaurant, leaden curries matched [...]
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 most sane people eating food [...]
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 practicing the barbecuing arts rather [...]
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 the next warm season drives [...]
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 vat. No weird additives (apart [...]