I absolutely adore ducks; I’ve nibbled on their webs and sucked on their tongues in Chinese palaces. I’ve even eat their livers “with some fava beans and a nice Chianti” in Italian cucinas.
Just about...
Darren Gall, puts out the fire of spice in his mouth with the requisite wines.
“The year was 1968. We were on recon in a steaming Mekong Delta. An overheated private removed his flak jacket,...
Khmer cuisine is one of the world’s oldest living cuisines and one of the most resilient on the planet.
Spices are often exquisite in quality yet restrained and understated in their use. Regional flavours and...
