May 11th, 2015 — 7:35am
After the ubiquitous chillie, the most important ingredient in Lao cuisine is smoke. Combine the two and the result is culinary alchemy, infusing dishes with spice and deep charred flavours. Grilling over charcoal is an essential technique and is commonly used when preparing shallots, garlic, tomatoes, mushrooms, galangal, and lemongrass before adding them to jaew
May 7th, 2015 — 2:41am
Last night, the finalist exhibition of the Pink Lady Food Photographer of the Year 2015 was held at The Mall Galleries in London. Unfortunately I couldn’t attend this year’s prestigious event but I am pleased to say that I was awarded third prize in the Politics of Food category. The prize-winning image above was taken
May 4th, 2015 — 5:28am
The bonus of doing a lot of food photography is that you get to eat your work. Last night’s home cooked trio of Lao dishes was so damn good that I cut the shoot short and dig in. Gaeng het, a Lao-style mushroom curry is one of my all-time favourites. It is actually more of
