Lifestyle

Pork Buns on Mondays

Friday, 25 April 2014 Issue Vol. XXII No. 17
This is a very common western dish, usually made on Mondays, using the left-over pork roast from the traditional Sunday roast.  Don’t worry if you haven’t had a traditional roast on Sunday, use freshly cooked pork instead.  It is popular…

On The Rise

Friday, 05 September 2014 Issue Vol. XXII No. 36 By Colin Kaye
Alcohol content is one of the few things about wine that’s reasonably easy to understand. It’s also easy to find on a label, or should be. The amount of alcohol…

Italian Chicken Piccata

Friday, 18 April 2014 Issue Vol. XXII No. 16
Italian cuisine is universally popular, and this is a very simple and easy to follow recipe.  It can be done with pork instead of chicken, but I think the chicken variant is better.  The only real secret in this item…

Over the Hill and Far Away

Friday, 29 August 2014 Issue Vol. XXII No. 35 By Colin Kaye
If like me and the dogs, you buy wine regularly, it’s possible that you have come across the occasional duff bottle. It shouldn’t happen often but when you open one…

Thai eggs with peppers

Friday, 11 April 2014 Issue Vol. XXII No. 15
A simple recipe this week and an interesting derivation from Hungarian eggs.  This dish is something that can be made from items found in most family fridges, and even the local fresh markets.  These types of home cooking recipes always…

Southern Magic

Friday, 22 August 2014 Issue Vol. XXII No. 34 By Colin Kaye
When I was living in England, I could occasionally afford to drive down to the South of France in my ageing Triumph 2000. In retrospect, it was foolhardy to say…

Dining around the Ambassador

Friday, 14 December 2012 Issue Vol. XX No. 50 By Miss Terry Diner
A couple of months ago we went to the Ambassador City and enjoyed ourselves in their Italian restaurant Pasta Pasta with Chef Claudio.  However, F&B director Prayoon Chaitosa suggested that…

Stuffed Mushrooms

Friday, 04 April 2014 Issue Vol. XXII No. 14
Mushrooms are always plentiful.  It is a very adaptable vegetable and can be used in many ways - as soup, a sauce, steamed, creamed or baked.  This recipe for stuffed mushrooms mixes the tastes of capsicum (bell pepper) and Parmesan…

At the Water’s Edge

Friday, 15 August 2014 Issue Vol. XXII No. 33 By Colin Kaye
You don’t hear the word “claret” very often these days, except in the few traditional wine shops that still survive in Britain. It’s used to describe virtually any red wine…

Tavern by the Sea

Friday, 07 December 2012 Issue Vol. XX No. 49 By Miss Terry Diner
The Tavern by the Sea, the Amari Orchid’s ocean front pub/restaurant has been steadily making a name for itself in Pattaya, as a very viable alternative for diners looking for…

Loaded Potato Skins

Friday, 28 March 2014 Issue Vol. XXII No. 13
This recipe belonged to Sam Lehmann, formerly the executive chef with the Amari group here in Pattaya.  This dish is a great snack with the secret in the pre-cooking that you do when you have a little time to spare.…

Interesting Australians

Friday, 08 August 2014 Issue Vol. XXII No. 32 By Colin Kaye
Recently I went to a wine tasting at one of the local haunts and although there were some exceptional wines on offer, I couldn’t help being disappointed with the attitude…

Spanish Gazpacho Andaluz

Friday, 21 March 2014 Issue Vol. XXII No. 12
This soup is noteworthy in the fact that it is served cold.  This makes it the ideal hot weather starter for any dinner evening, and the hot weather is here now!  It is also a dish you can prepare well…

Essentially Thai

Friday, 01 August 2014 Issue Vol. XXII No. 31 By Colin Kaye
The story is well-known, but in case you are new to these parts, I’ll tell it again. It won’t take long so sit up and listen, especially those people shuffling…

Benihana’s Sake Tsutsumiyaki

Friday, 14 March 2014 Issue Vol. XXII No. 11
Benihana’s Executive Chef Takabayashi san came up with Sake Tsutsumiyaki and gave me the recipe some years ago. The cooking and preparation is very easy, and the result is sensational.  The final cooking time is around five minutes, and pre-cooking…
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