Nibbles and ambrosial English cheddar with champagne for my hubby’s 51st in Casablanca room. Happy birthday @morrison_polkinghorne Off to Le Broken Plate for dinner, then Kep tomorrow…
Join us this Sept/Oct to gourmet Cambodia. Spaces still available for your trip of a lifetime. Small deluxe group tour hosted & organized by us personally. Sept25 – Oct 5 Info on my website Temples & Tastings Cambodia Bonus!!! Free ½ day group bicycle tour of the temples. If you’re staying over in Siem […]
Dried banana sheets at today’s market. Like fruit leather, only prettier.
Chinoise. My mother’s 1950s vintage aluminium china cap, indispensable when making a smooth sauce or soup, by pressing the solids through its mesh with the wooden pestle. Such fond memories of my late mother whenever I cook with this.
Potato, spinach & goat cheese frittata this morning for brekkie. Leftover spuds inspired me & a well stocked cheese larder allowed me to deviate from innocuous cheddar. I’m still debating whether a classic frittata should have milk, though. Anyone’s thoughts…?
Steak & eggs for brekkie today plus potatoes. Not impressed with the imported NZ sirloin, but the RC vintage heavy porcelain plates are a winner! Robert Carmack personalised (or perhaps Ritz Carlton)
Soup Jerng Ko Cambodian calf’s foot finished dish. enokii soup huffposttsste choisum noodle satesauce tlpicks tlfood saveurmag peanutsauce friedgarlic huffposttaste eryngo coriander khmerfare cambodianfood Battambang khmerfood yum bluebowl
My calves foot soup is starting to look like a Damien Hirst installation. Preparing Khmer Soup Jerng Ko today.
Khmer breakfast. grilled pork & rice, soup & pickles.
Dining with the Kimsan “twins” Pol & Sok at Embassy restaurant in Siem Reap. Khmer fusion from 2 passionate chefs, graduates of Paul Dubrule & Sala Bai training schools.