Lifestyle

Manhattans - reborn!

Friday, 18 January 2013 Issue Vol. XXI No. 3 By Miss Terry Diner
The Manhattans Restaurant and Bar at the top of Thappraya hill in the ground floor of Nirvana Place has had a troubled childhood.  At times it was obvious that it…

Deep fried chicken cakes (Thod Mun Gai)

Friday, 05 September 2014 Issue Vol. XXII No. 36
This is an interesting variation on the more usual fish cakes (Thod Mun Pla).  Like its fish counterpart, it is important not to overcook, as the final dish can get rubbery in texture.  It is also important to drain the…

Mistaken Identity

Friday, 16 January 2015 Issue Vol. XXIII No. 3 By Colin Kaye
When these two wines were delivered, it just happened that I wasn’t wearing my glasses. I also wasn’t wearing them when I once affectionately greeted someone I thought was a…

Five Spice Chicken Sandwich

Friday, 29 August 2014 Issue Vol. XXII No. 35
This is certainly not your average sandwich, and one that does take 25 minutes from idea to plate (10 minutes preparation and 15 minutes cooking).  It is closely related to a Cajun chicken, substituting Cajun seasoning for the Chinese Five…

Mozart’s Wine

Friday, 09 January 2015 Issue Vol. XXIII No. 2 By Colin Kaye
Mozart came from the charming city of Salzburg, known today for its music festival, baroque architecture and Mozart souvenirs. The climate of the region was never conducive to growing vines…

Contra Filetto di Manzo sul Letto

Friday, 22 August 2014 Issue Vol. XXII No. 34
This is an easy recipe to cook, with only a few ingredients.  However, like most Italian dishes, there is a heavy touch of garlic to give it that “continental” flavor. Probably one of the most important items to attend to…

Sensing the Sensi

Friday, 02 January 2015 Issue Vol. XXIII No. 1 By Colin Kaye
Walter Hagen, the first superstar of American golf evidently said, “You’re only here for a short visit. Don’t hurry, don’t worry. And be sure to smell the flowers along the…

Bodega Festejar at Pullman Pattaya Hotel G

Friday, 11 January 2013 Issue Vol. XXI No. 2 By Miss Terry Diner
There are people who think that East Pattaya is still “the Dark Side”, a strange place inhabited by aliens.  Likewise there are those who think that Naklua is some far…

Chicken Fajitas (pronounced ‘Fahitas’)

Friday, 15 August 2014 Issue Vol. XXII No. 33
Start by remembering that F is for “fun” and F is for “Fajitas. A tortilla wrap with onions, capsicums, guacamole, cheese and salsa. The fun comes as every time you can make it differently, and personally it is the guacamole/cheese…

Bargains from Down Under

Friday, 26 December 2014 Issue Vol. XXII No. 52 By Colin Kaye
Well then, here’s something interesting. I’m sure you’ve noticed the increasing number of fruit wines appearing in the supermarkets during recent months. What you may not have realised is that…

Funghi al Olio e Limone

Friday, 08 August 2014 Issue Vol. XXII No. 32
Go you like mushrooms?  Do you like garlic?  If so, this recipe is for you.  It is Italian, but neither the olive oil nor the lemon is strong enough to overpower the taste of the mushrooms, yet each adds its…

Ladies’ Wine?

Friday, 19 December 2014 Issue Vol. XXII No. 51 By Colin Kaye
As chance would have it, a couple of weeks ago I found myself at a local wine-tasting, though with the flashing lights, the deafening music and the general hub-hub it…

Bag yourself an omelet

Friday, 01 August 2014 Issue Vol. XXII No. 31
Omelets are easy to prepare and cook, but if you are catering for a large and indeterminate number of guests, this is the easiest answer.  Usually there are no choices with food for multitudes, but this easy omelet recipe can…

Contrasting Whites

Friday, 12 December 2014 Issue Vol. XXII No. 50 By Colin Kaye
The other day a friend told me that I don’t write enough about Australian wines, despite the fact that I wrote about them only some weeks ago. Honestly, some people…

Chicken (sort of) Cordon Bleu

Friday, 25 July 2014 Issue Vol. XXII No. 30
Chicken is a great meat for the home chef.  It is difficult to get it wrong, and compared to cooking beef, you do not have the problem with it getting too tough to chew through.  This recipe is even more…