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tgtgNewsletter |
with the best in food travel... |
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| Highlighting this issue |
tgtgNewsletter |
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| endangered fish and shark’s fin • Burma’s tourism boycott ends • world’s best airlines • ratafia • brownie heritage, and details on our upcoming FoodTOURS to islands of Thailand, Myanmar. |
| Gaeng Kati, or coconut curry, is a simple, yet somewhat generic, southern Thai dish of pulverized chilies, onion, garlic, lemon grass, black pepper and kaffir lime, then blended with coconut cream. It’s good with most meats and seafoods, but its relatively delicate flavor unsuitable for strong-tasting game. |
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| CLICK HERE to read the full newsletter... |
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MAJELLA WINES: |
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Sparkling "Burgundy" is a fraught drink overseas, but in Australia it's widely adored. A quality favorite is this sparkling shiraz by Majella from Coonawarra. Try as a chilled aperitif or with game & turkey. |
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HOT NEWS: |
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Burmese opposition leader, Aung San Suu Kyi has indicated that she is no longer opposed to tourism to her country. She states, "Development of the tourism sector can be encouraged," |
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 read on..... |
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| We approach food as much more than just cooking... |
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Join us on an epicurean adventure to the exotic Orient and let us show you a side of Asia undiscovered by mass tourisim. Our food market tours and cooking classes introduce you to a delicious world of new flavors. Add great meals, terrific hotels, and you have our winning recipe.
CLICK HERE for our Q&A introduction... |
 Cookbook author Robert Carmack, and textile designer Morrison Polkinghorne steer you off the beaten path to discover Southeast Asia's culture through its foods.
read on... |
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SHANGHAI MANSION
written for T.A.T. Newsroom by Robert Carmack |
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 Yaowarat, at the centre of Bangkok’s Chinatown, is often called the most “authentic” Chinese community outside of mainland China. It’s certainly the world’s most vibrant.l........ read on |
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Gastronomic Innovation
Thai Culinary Art Goes International
written for T.A.T. Newsroom by Robert Carmack |
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Thai cuisine has without doubt taken the world by storm, and Thai culinary art has gone international along with it. This cooking transition, or evolution, takes several different forms and reflects gastronomic innovation and collaboration on an international level........ read on |
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Isaan On My Mind
Khon Kaen, The Crossroads of Thailand's Northeast.
written for T.A.T. Newsroom by Robert Carmack |
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I am travelling along the sticky rice trail towards the epicentre of Thailand's vast northeastern region Isaan. Here, all trails lead to....... read on |
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| COOKBOOKS BY ROBERT CARMACK - international editions |
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