Lifestyle

Cat Tales

Friday, 14 February 2014 Issue Vol. XXII No. 7
Do you by any chance, happen to have a black cat? If you do, then you may know something about the folklore that surrounds them. In ancient Egypt in the…

Musaman Gai (Southern Thai chicken curry)

Friday, 27 September 2013 Issue Vol. XXI No. 39
This dish from southern Thailand uses coconut milk to produce a thick creamy curry.  Musaman takes around two hours to cook correctly.  There are many curry pastes on the market but Maesri is a consistent tasting brand.  Like “stews”, it…

Off the Beaten Track

Friday, 07 February 2014 Issue Vol. XXII No. 6
There was a time, not so long ago, when most of the roads in France - except the motorways - were grandly known as Routes Nationales (National Highways) and most…

Lobster and Avocado Soup

Friday, 20 September 2013 Issue Vol. XXI No. 38
Mention lobster and everyone is interested.  Mention avocado and everyone is interested.  Put them together and you have a winning soup. To check the ripeness of an avocado, gently squeeze it, and you should feel a slight “mushiness”.  If the…

The Flying Horse of Chile

Friday, 31 January 2014 Issue Vol. XXII No. 5
Ramirana wines come from a company known as Viña Ventisquero which began making wine only thirteen years ago. By Chilean standards, where wine-making goes back generations, it’s pretty much the…

Thai Garden’s Incredible Buffets

Friday, 24 August 2012 Issue Vol. XX No. 34 By Miss Terry Diner
Next year, the Thai Garden Resort turns 25!  To still be here at quarter of a century, they have to be doing something right!  We went along at the invitation…

You can be a Cordon Bleu chef at home

Friday, 06 September 2013 Issue Vol. XXI No. 36
Chicken “Cordon Bleu” is a satisfying dish for both the cook and the diners, though the chicken might have other ideas.  “Cordon bleu” comes from L’Ordre des Chevaliers du Saint Esprit, a 1578 AD elite group of French knights.  The…

Birds of a Feather

Friday, 24 January 2014 Issue Vol. XXII No. 4
Shiraz has been described by wine-writer Karen MacNeil as, “rustic, manly and yet elegant.” She must have written those words quite a few years ago because today, new-style Shiraz wines…

Hungarian Goulash

Friday, 30 August 2013 Issue Vol. XXI No. 35
Please note that Hungarian Goulash should not be confused with Ghoulash, which is a native dish from Transylvania. Hungarian Goulash is neither a soup nor a stew, it is somewhere in between.  In Hungary it is considered rather to be…

Clochemerle Country

Friday, 17 January 2014 Issue Vol. XXII No. 3
If you’re over a certain age, you may recall the satirical novel Clochemerle which was set in a small village in Beaujolais. In 1972, BBC television produced a series based…

A New Level of Style on the Horizon

Friday, 17 August 2012 Issue Vol. XX No. 33 By Miss Terry Diner
The Dining Out Team was fortunate to be invited to the opening of the Hilton Pattaya’s Horizon roof top a few weeks ago.  The view is just spectacular from the…

Unscrambled Eggs

Friday, 23 August 2013 Issue Vol. XXI No. 34
One of the most popular breakfast items is surely scrambled eggs.  My son would have eggs this way every morning if he had the chance.  Unfortunately, there are many breakfast cooks who simply whisk the eggs, drop in the frying…

A Million Baht a Bottle

Friday, 10 January 2014 Issue Vol. XXII No. 2
In the fading summers of yesteryear, I used to drive into the wine lands of Burgundy simply to delight in being surrounded by its gentle hills and illustrious vineyards. It…

Stuff me Mushrooms!

Friday, 16 August 2013 Issue Vol. XXI No. 33
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…

Thoroughly Italian

Friday, 03 January 2014 Issue Vol. XXII No. 1
Italy is probably the oldest wine-producing region in the world and there are literally hundreds of different wines made there, many of them with unusual grape varieties that are rarely…
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