Fruit carving & ice carving at Paul Dubrule Open House this weekend. We’re proud supporters of this culinary & hospitality training school in Cambodia.
🛑for durian: tastes like heaven, but smells like hell. Travelling home by road, and the trucks near Chanthaburi are laden with fresh rambutan & longan.
Buddha hands. This fruit is almost exclusively for an altar offering, although I fair few Western chefs trying to use its zest.
A friend gifted me these very fresh fruits from her farm. So gorgeous
A very colourful (and healthy) breakfast fruit bowl. The purple stuff is dragon fruit
Cooking class prep Bric-à-Brac. Exclusive to our B&B clients preparing recipes from “The Burma Cookbook“. There are several Khmer owner cooking schools in Battambang, so we deliberately avoid teaching Cambodian recipes so as not to unfairly compete with local budding entrepreneurs.
Pomelo salad with chilli, fried shallot & crisp pork belly, mint, fish sauce, lime & palm sugar.
Philippine style pork belly and potato wedges the just-opened Riversoul hotel, Siem Reap.
Wild honey, Khmer pickled fruits and raw milk reblochon last night to finish dinner. @hanyayanagihara
My first fruitcake of the season, but living in Asia, finding all these Western ingredients was an exercise in intrepid culinary adventurism. Indeed, it evoked Truman Capote’s “A Christmas Memory,” sleuthing for far flung Christmas provisions on a meagre budget. But instead of traipsing across Depression Alabama, I’ve been jetsetting across Southeast Asia to find all my incongruous goodies. Brazil […]