Lifestyle

A Case of Bangorrhea

Friday, 16 May 2014 Issue Vol. XXII No. 20 By Colin Kaye
And that’s another thing. Have you noticed how exclamation marks are creeping into almost everything? Every Christmas, one of my old school-friends sends me - and presumably everyone else -…

Dining with an Indian Queen

Friday, 26 October 2012 Issue Vol. XX No. 43 By Miss Terry Diner
“Dining with an Indian Queen” might be stretching it a little, but after a couple of hours in the Royal Cliff’s Maharani restaurant, billed as the Queen of Indian flavors,…

Thai Crab and Prawn Pie

Friday, 27 December 2013 Issue Vol. XXI No. 52
Ready for something different?  This recipe makes for a very unusual kind of pie.  Forget the steak and mushroom, this is a healthy, fast and easy to make seafood pastry pie recipe which makes a great side dish, lunch or…

Parker Points the Way

Friday, 09 May 2014 Issue Vol. XXII No. 19 By Colin Kaye
If you have only the vaguest interest in wine, you’ve probably come across the name Robert M. Parker Jr. or at least have heard the expression “Parker Points”. Robert Parker…

Ambassador City’s Pasta-Pasta

Friday, 19 October 2012 Issue Vol. XX No. 42 By Miss Terry Diner
Is there anyone who has not seen the Ambassador City Na Jomtien?  That enormous collection of buildings, which was once the largest hotel in the world.  Well, it has lost…

Xmas Chocolates

Friday, 20 December 2013 Issue Vol. XXI No. 51
Are there any children out there who don’t like chocolate?  How many adult chocaholics are there out there?  Lots!  This week’s recipe is for you.  All kids love it - guaranteed.  And the adults too.  There are very few tricks…

Tutti Frutti

Friday, 02 May 2014 Issue Vol. XXII No. 18 By Colin Kaye
If those words take you back to 1955 and the song of the same name, sung by one Richard Wayne Penniman, better known perhaps as Little Richard, then you’re older…

A delightful evening with Alois

Friday, 12 October 2012 Issue Vol. XX No. 41 By Miss Terry Diner
It had been a while since we had dined at Alois Restaurant and Wine Bar, but the warm welcome from owner Vichai Priyatrakulruji was just the same.  It was also…

Veal Cordon Bleu

Friday, 13 December 2013 Issue Vol. XXI No. 50
Veal “cordon bleu” is a simple, yet satisfying dish for both the cook and the diners.  “Cordon bleu” is from L’Ordre des Chevaliers du Saint Esprit, a 1578 AD elite group of French knights.  Apparently the group became known for…

Swig Something Simple

Friday, 25 April 2014 Issue Vol. XXII No. 17 By Colin Kaye
When the Dutch settlers first attempted to make wine in South Africa in the 1650s, it was not a spectacular success. By all accounts, it was undrinkable. Wine production didn’t…

Linda’s (friendly) Restaurant

Friday, 05 October 2012 Issue Vol. XX No. 40 By Miss Terry Diner
A little over a year ago, we reviewed Linda’s Restaurant in Jomtien.  We finished the review with, “The food was excellent and the portion sizes tending to be on the…

Spanish Omelette

Friday, 06 December 2013 Issue Vol. XXI No. 49
An omelette (also spelled ‘omelet’) is a very easy and quick dish and extremely versatile.  Clever cooks will find all sorts of interesting ingredients to throw into an omelette.  The following recipe can be adapted to what you have left…

The Town among the Vines

Friday, 18 April 2014 Issue Vol. XXII No. 16 By Colin Kaye
My first glimpse of the medieval French town of Carcassonne was on a grey and dismal December day when I was driving, rather aimlessly I admit, from Northern Spain towards…

Havana Bar and Terrazzo

Friday, 28 September 2012 Issue Vol. XX No. 39 By Miss Terry Diner
The Dining Out Team has just returned from a totally relaxed evening, ensconced in large cushioned chairs with a gentle breeze from the Bay of Pattaya coming through, a glass…

Traditional Shepherd’s Pie

Friday, 29 November 2013 Issue Vol. XXI No. 48
A traditional recipe which will continue to be popular with children.  You can substitute items, depending upon what you have in the fridge at the time!  You can use pork or chicken instead of beef. Ingredients Serves 4-6 Ground beef…
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