Lifestyle

Seafood Paella

Friday, 10 October 2014 Issue Vol. XXII No. 41
This recipe is typical of the Spanish Paellas, with the actual amounts of each ingredient depending upon what was available in the kitchen at the time, so take quantities as a guide only. Cooking Method Clean the mussels and place…

Iberian Delights

Friday, 20 February 2015 Issue Vol. XXIII No. 8 By Colin Kaye
A good many years ago, while wandering aimlessly in the streets of South London, I found myself in a small and dimly-lit wine-shop which could have come out of a…

Spicy Oyster and Scallop Soup

Friday, 03 October 2014 Issue Vol. XXII No. 40
I had an Oysters Kilpatrick the other night which had me thinking about an oyster recipe.  This week’s recipe is for those who enjoy preparing dishes that ‘look’ expensive, but the clever shopper can make this very inexpensively.  The secret…

The Island of California

Friday, 13 February 2015 Issue Vol. XXIII No. 7 By Colin Kaye
When Hernán Cortés and his group of weary seafarers made landfall on 3rd May 1535 on what is now known as Baja California, he was pretty sure that they were…

A ‘Safron’ kitchen on Pattaya Klang

Friday, 01 February 2013 Issue Vol. XXI No. 5 By Miss Terry Diner
Every so often you can stumble across a previously hidden gem.  One of those is the ‘Safron’ Kitchen on Pattaya Klang (Central Road).  This venue was discovered by Madame (in…

Pork Scaloppini with lemon and capers

Friday, 26 September 2014 Issue Vol. XXII No. 39
Italian heritage with this pork steak dish. Easy and quick to cook and you can even buy the sliced pork steaks at your local supermarket. Cooking Method Heat a large cast-iron skillet over medium-high heat. Cut the pork into 6…

A Case of Negotiation

Friday, 06 February 2015 Issue Vol. XXIII No. 6 By Colin Kaye
You might be interested to know that most of the everyday wines of France come to you through the hands of either a cooperative or a négociant. Of course, you…

Philippine Chicken Adobo

Friday, 19 September 2014 Issue Vol. XXII No. 38
This is a Filipino dish which is not spicy, but the 10 garlic cloves will come through. Best served with steamed white rice, this item has its origin in Spain, where it was a chicken stew. Requiring a marinade, remember…

Categorically Speaking

Friday, 30 January 2015 Issue Vol. XXIII No. 5 By Colin Kaye
The other night we were talking about wine yet again, and someone brought up the subject of French VDQS wines. The category was created in 1949 and must have seemed…

Diana Buffet

Friday, 25 January 2013 Issue Vol. XXI No. 4 By Miss Terry Diner
When the Diana Inn opened its Green Bottle Pub around 25 years ago, those who were “in the know” predicted that the business model would fail, as it was “too…

Powerful Oyster Shots

Friday, 12 September 2014 Issue Vol. XXII No. 37
This recipe is one based on a Jameson’s oyster shot recipe which I stole from Kim Fletcher a few years back, but this is a rather more potent version!  Don’t let the children try this at home!  It does call…

The Singing Life

Friday, 23 January 2015 Issue Vol. XXIII No. 4 By Colin Kaye
For twenty-four hours every day, music is played to the vines at the De Morgenzon farm in Stellenbosch. But not any old music, you understand. According to owner Hylton Appelbaum,…

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…
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