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Serves 2: 300 gm potatoes, 50 gm butter, 25 cl fresh milk, 360 gm sea bass filet (skin off), 25 gm chorizo cut in thin slices (2 mm), 40 gm yellow bell pepper, 10 Kalamata black olives, 6 cherry tomatoes, 6 cl extra virgin olive oil, 5 gm parsley, Juice of one lime, Nutmeg seasoning, Salt and pepper

Mashed potatoes: Cook the potatoes in salted boiling water. Peel the skin off, and cut into large pieces. Add the milk, butter, nutmeg, salt and pepper. Over a low flame, mash the potatoes with... Read more...

A short time back chefs liked to call what they were doing ‘fusion cooking’. A lot of bad food appeared under the fusion banner and today most of them avoid the phrase like the plague. But it’s really a quibble about semantics. Fusion cooking and fusion dishes have existed since we first sat around a fire cooking our food. Today the only difference is that it happens more quickly and we’re conscious of the process.

The process of fusion is believed to have begun in the 1960’s and 70’s when there was a huge influx of Southeast Asian... Read more...

Telling a Thai something can’t be done is like waving a red flag in front of a bull. They’ll try it, come hell or high water. And more often than not, the job gets done. But it’ll be done the Thai way.

Today, Thailand produces wine and even hardcore sceptics are beginning to admit some of it is pretty good. And predictably, the most successful producer has broken with tradition and is doing things the Thai way at the “Floating Vineyards” of Samut Sakorn. Read more...