Lifestyle

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…

A Matter of Taste

Friday, 05 December 2014 Issue Vol. XXII No. 49 By Colin Kaye
Down at the village tavern a few nights ago, the conversation - as it so often does - turned to wine. Someone remarked that the enjoyment of wine is a…

That was the year that was!

Friday, 04 January 2013 Issue Vol. XXI No. 1 By Miss Terry Diner
I sat at the computer and dialed up the Dining Out columns for 2012, all 52 of them, looking for stand-outs.  And there were some excellent ones.  I had intended…

Thai noodle soup

Friday, 18 July 2014 Issue Vol. XXII No. 29
Kwiteo Nam (Thai noodle soup) really is the fuel that keeps Thailand going.  Roadside vendors will produce this for you in around one minute at very reasonable prices.  The main noodle styles are “sen lek” (thin), “sen yai” (wide), “sen…

And Another Thing…

Friday, 28 November 2014 Issue Vol. XXII No. 48 By Colin Kaye
Yesterday I read in one of Britain’s wine trade magazines that most people are not interested in being educated about wine, but instead prefer little nuggets of information, or “dinner…

Sugar Hut - the icing on the Thappraya cake?

Friday, 28 December 2012 Issue Vol. XX No. 52 By Miss Terry Diner
Arriving at the portals of the Sugar Hut at the top of Thappraya Road is like arriving in a different world.  You leave the vibrant thrusting metropolis of Pattaya-Jomtien and…

Avocado Pasta

Friday, 11 July 2014 Issue Vol. XXII No. 28
Avocados are currently in the shops, and while they are great sliced with lemon juice drizzled over them and some ground black pepper, there are other ways of using the avocado.  This recipe is simple and all you will need…

Mission in Chile

Friday, 21 November 2014 Issue Vol. XXII No. 47 By Colin Kaye
They were making wine - of a sort - in South America a good many years before Shakespeare was born. In the early 1500s, Spanish Franciscan missionaries planted grapes in…

Creamy crab pasta

Friday, 04 July 2014 Issue Vol. XXII No. 27
Pasta is always a good dish to prepare when entertaining.  A central large bowl with the special pasta spoon can be used as a main course, or as an entree.  You can substitute the crab with prawns or even a…

The Spice of Life

Friday, 14 November 2014 Issue Vol. XXII No. 46 By Colin Kaye
We have to thank the eighteenth century English poet and hymn-writer William Cowper for this phrase, although its origins could well be earlier. The expression you hear today is not…

Eggs with peppers

Friday, 27 June 2014 Issue Vol. XXII No. 26
This is an interesting derivation from Hungarian eggs, and is something that can be made from items found in most family fridges.  This type of home cooking always reflects not just the tastes of the region, but also the most…