All this talk and detective work on turkey and goose had me corresponding with the Obi-Wan Gourmands, Nigel Greening, proprietor of Felton Road, Central Otago, New Zealand www.feltonroad.com ... read more >
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With Christmas only weeks away it’s high time to make the appropriate preparations for the year’s most important lunch or Christmas Eve dinner, depending on where you live and local tradition. ... read more >
Many bottles of wines These suggestions are purely personal and what we will be enjoying at the Wandering Palate Christmas table, although you are most welcome to follow the recommendations, or drop me a line if you need advice on your selection or sourcing. ... read more >
New photos of the Borough Market posted, keep visiting this artcile for more pictures... ... read more >
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Our Cambodia correspondent, Darren Gall, says all this talk of the duck run has him craving for canard as he shares his personal adoration and gourmand experiences. A jar of Nonya Curry is heading for Darren and we expect his next installment will add to the global ‘Duck Run’ migration. ... read more >
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Our Wandering Palate Cambodia correspondent, Darren Gall, says all this talk of duck has him craving for canard as he shares his personal adoration and gourmand experiences. A jar of Nonya Curry is heading for Darren and we expect his next installment will add to the global ‘Duck Run’ migration. ... read more >
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The Australian Marine Conservation Society www.marineconservation.org.au a non-profit organisation protecting Australia's oceans since 1965 has just launched an Australia's Sustainable Seafood Guide iPhone App! ... read more >
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It is the peak of the season for Brown Turkish Figs, having purchased them twice at Jason’s, Tanglin Mall, Singapore at the excellent price, relative to quality and distance they need to travel, of S$4.50 for a packet of 4 large figs. ... read more >
For some 15 years or more, I have been receiving a magazine from the Economic & Commercial Office at the Embassy of Spain called “Spain Gourmet Tour”. They have diligently ensured that it arrived at my address in Australian and subsequently Hong Kong and then Singapore, as Nomadic as we are. ... read more >
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There was a time and not that long ago; Singaporeans ate nothing but firm, meaty and flavoursome kampung chicken. That is the French breed of chicken acquiring the name kampung (or kampong), with its orange feathers and black head, commonplace roaming around Malay villages - a true free-range, happy chook. [caption id="attachment_4600" align="alignnone" width="513" caption="Malaysian Kumpung Hen - Free Range"][/caption] ... read more >