Lifestyle

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…

Fearsome Creatures

Friday, 07 November 2014 Issue Vol. XXII No. 45 By Colin Kaye
Now then, here’s this week’s question. What’s an alicanto? If your answer is that an alicanto is a male inhabitant of Alicante, that sprawling city on the Costa Blanca, it…

Korean BBQ

Friday, 20 June 2014 Issue Vol. XXII No. 25
In Thailand, anything from the K country is lapped up.  You can add Korean BBQ to that, as Korean BBQ restaurants are a world-wide phenomenon, but you can have a Korean BBQ just as well at home.  The conical shaped…

Changing Tastes

Friday, 31 October 2014 Issue Vol. XXII No. 44 By Colin Kaye
The other night, I was reminded again of the importance of decent wine glasses. The wine was ordinary and one I knew well, but the large glass made all the…

Chicken Satays

Friday, 13 June 2014 Issue Vol. XXII No. 24
According to Executive Chef Leonard Faust (Amari), the best chicken satays are found in Chinatown, Kuala Lumpur.  However, to make the best satays is simple.  Marinade, marinade, marinade!  To make these chicken satays memorable, marinate the meat in a Ziploc…

Snakes Alive!

Friday, 24 October 2014 Issue Vol. XXII No. 43 By Colin Kaye
Now I don’t know about you, but I am not terribly keen on snakes. We found one sleeping in the bathroom the other day with a large bulge in its…

Brandied fish BBQ

Friday, 06 June 2014 Issue Vol. XXII No. 23
This is a very easy BBQ dish and although bream was called for in the original recipe, you can use almost any other fish fillets.  You are best to make the basting sauce two hours before and actually use it…

Wine with the Veggies

Friday, 17 October 2014 Issue Vol. XXII No. 42 By Colin Kaye
If you happen to be vegetarian, wine could present a problem. Most people don’t realise that wines are usually made using animal-derived products. To clean the newly-made wine and remove…

A different stir-fry chicken

Friday, 30 May 2014 Issue Vol. XXII No. 22
Wok cooking is quick and easy in Thailand.  Every house has one and stir-fries are quick and healthy.  Chicken is always available and is eaten by all ethnic groups.  This recipe will take 15 minutes to prepare and another 10…