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Friday, 21 March 2014 Issue Vol. XXII No. 12
Down at the village inn the other night, some of the chaps were bemoaning the increasing cost of wine in this fair and bounteous land. Wine has never been cheap…

Pad Khee Mao Kai (Drunken Stir-fried Chicken)

Friday, 01 November 2013 Issue Vol. XXI No. 44
Be prepared for some spiciness with this one.  It calls for five hot chilies, but you can downgrade the thermo-nuclear side by using lesser quantities for the western palate.  If you decide to do this, I would also recommend that…

The Washington Boast

Friday, 14 March 2014 Issue Vol. XXII No. 11
Ask any European or Australian to name the American states where wine is produced, and the chances are that California will top the list. And it’s true that California makes…

Beef with Five spice

Friday, 25 October 2013 Issue Vol. XXI No. 43
Known in China as Ng Hioeng Joek Sie, this is better known as Beef in Five spice sauce.  It is a simple stir-fry and all ingredients are easily sourced locally.  Keep the meat pieces small bite-sized.  You can substitute chicken…

A Little Bit Extra

Friday, 07 March 2014 Issue Vol. XXII No. 10
The French expression vin ordinaire doesn’t translate as easily as it might appear because in English, “ordinary wine” sounds a bit disparaging. Technically it’s classed as vin de table which…

Bavaria comes to the Oasis

Friday, 07 September 2012 Issue Vol. XX No. 36 By Miss Terry Diner
This September sees the Oasis restaurant in the Centara Grand Mirage featuring Bavarian food, and with their executive chef Peter Held being a natural born Bavarian, the concept was also…

Creamy prawn pasta

Friday, 18 October 2013 Issue Vol. XXI No. 42
Pasta is always a good dish to prepare when entertaining.  A large central bowl complete with the special pasta spoon can be served as a main course, or as an entree.  You can substitute the prawns with crab or even…

The Eagle Hawk has landed

Friday, 28 February 2014 Issue Vol. XXII No. 9
In 1949, fifteen-year-old Wolfgang Blass ran away from school. His distraught parents gave him an ultimatum: either get back to school or take a three-year apprenticeship in the wine business.…

Chicken soup like mother used to make

Friday, 11 October 2013 Issue Vol. XXI No. 41
Chicken soup is said to be a cure for the common cold; however, this healthy recipe uses some different herbs and spices to enhance the flavor, and will probably cure just about anything.  The preparation time is only 15 minutes…

National Grapes

Friday, 21 February 2014 Issue Vol. XXII No. 8
Do you know how many South American countries produce wine? Or to make it easier, do you know how many countries there are in South America? Well, I thought I…

Hard Rock Cafe

Friday, 31 August 2012 Issue Vol. XX No. 35 By Miss Terry Diner
The Hard Rock Cafe has been on Beach Road for around 10 years, and in that time has become a landmark in Pattaya, and a very popular venue for the…

Thai garlic prawns

Friday, 04 October 2013 Issue Vol. XXI No. 40
I had sizzling garlic prawns at Yupins restaurant the other night, and that made me think of a Thai version of garlic prawns, as opposed to the European style.  With prawn recipes, the time is in the preparation, not the…

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…
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