My daughter’s school, United World College Southeast Asia (UWCSEA) Dover Campus in Singapore, holds an annual event to both celebrate the diversity of food and culture represented by the school’s students, parents and teachers, and to raise money for charities associated with the UN and the UWC Primary School Global Concerns. ... read more >
My favourite fishmonger in Singapore, Greenwood Fish Market, just sent me an SMS on the recently arrived catch; a 120lb Halibut, sufficiently large enough to feed a Chinese family banquet I would have thought. ... read more >
Nothing quite like a wee dram on a cold winter's night in Melbourne. Starward is a new brand, the latest addition to the growing number of Australian whisky producers, and I came across it due to one of my many personal failings. As the wise people say, the definition of a gentleman is someone who knows how to play the ... read more >
I came across this excellent website http://loveyourlocalmarket.org.uk when researching fresh food markets in Nottingham, England. Yes the Wandering Palate is going to be in Sherwood Forest - Glamping on a farmstay in Caunton, should be fun! ... read more >
As regular readers know, the Wandering Palate is rather partial to pig and one of the best places on earth to get pig parts or more precisely, fantastic bacon, is Madisonville, Tennessee in the good old US of A. ... read more >
The 2010 vintage in Gibbston Valley, Central Otago, in the deep south of New Zealand's South Island is one of those years that will bring a smile to the face of the regions winegrowers for all eternity. You can sense this by just looking at the grin of satisfaction on Sam Neill's face, the proprietor of Two Paddocks; it's the ... read more >
World-famous Speakers to Heat Up Singapore at The World Street Food Congress – 2 Day Dialogue World Street Food Congress organisers, Makansutra, reveals an impressive line-up of influential thinkers, advocates and captains of the F&B industry who will be headlining The World Street Food Dialogue, a 2-day conference and industry event from 3 rd to 4th June 2013. Whilst billed ... read more >
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 dishes prevail: cardamom from the Cardamom Mountains, turmeric from Battambang and of course Pepper from Kampot, these are internationally renowned for their intensity and quality. ... read more >
Nigel Greening’s infatuation with his vineyards African mountain goat herd goes well beyond keeping the properties weeds and briar under control (negating the use of herbicides) and he is rather partial to roasted goat and goat curry, to which I can attest he has perfected these dishes having enjoyed them in his company on many occasions. ... read more >
The first thing I asked our Japanese guide was where locals go to forage for food in Kyoto. I always like to head straight to the markets and food enclaves when I arrive in a new city; it’s the pulse of how people live and how the food culture is surviving the perils of supermarkets and industrial food. ... read more >