Month: November 2017

I’ve been running the kitchen at a friend’s restaurant in Cambodia for the past couple of weeks. It’s the wet season, so there aren’t many customers about. But it’s been…

A competition to eat the “world’s hottest curry” has come under fire after all 10 contestants collapsed and had to be treated by paramedics. Restaurant owner Abdul Ali said he…

Words and pics by Dom Bailey Khmer food has never really been on my gastro radar. I’ve never reached for the phone book thinking “ooh I could murder a Cambodian”.…

George Orwell said pepper was good at getting rid of bed bugs, pointing out that it was worth putting up with the sneezing just to rid himself of the terrible,…

I’ve written a lot about how important soup is to Cambodian cooking. In fact, I don’t think I’ve ever come across a food that is so dependent on broths and…

Guest post by Dom Bailey They’re out. Sprouting in the dark and damp places. Mysterious things. Here one minute, then they’re not. The essence of the woods, with colours and…

Guest post by Dom Bailey Never look a gift horse in the mouth. Whatever that means. I wouldn’t know how to cook one either. But it’s that birthday time of…

I bought a huge, grapefruit-like fruit the other day that had thick seeds the size of pumpkin seeds, and thick, leathery skin. It was a pomelo – a fruit that…

Keith Floyd bitterly regretted taking part in Channel 4’s appalling Keith Meets Keith documentary shortly before his death, his former manager has revealed. The celebrity chef was desperately ill with…

Shane Warne has promised his partner Elizabeth Hurley to give up trying to be a “masterchef” after badly burning his bowling hand in a deep-fat fryer. The pudgy cricket legend…

My love affair with salt and pepper began when I was a toddler. The dripping on toast my grandfather used to make with meat jelly and fat from the Sunday…

Google’s annual Zeitgeist of the popular search terms of the year throws up some interesting quirks about the British, or ‘Mid-Atlantic Island Monkeys’ as we’re becoming increasingly referred to in…

I can never be quite sure why I like this soup so much – but of all the great broths in Cambodia, and there are plenty, chicken porridge soup (bo…

I wanted to thank you for all the great feedback I had to my post ‘Pitching Confidential: How Not To Get A Food Book Published’ on my failure to get…

Anyone who knows anything about the Cambodian Government will know they never do anything quickly. But it’s appalling how slow they’ve been honouring the more than three dozen journalists who…

My love affair with salt and pepper began when I was a toddler. The dripping on toast my grandfather used to make with meat jelly and fat from the Sunday…

My first job of the day on the starters section was washing and picking three hundredweight of lettuce – about enough to fill 23 Volvo estates. There were four types…

If you want proof of how much time some celebrity chefs spend at their restaurants, then look no further than everyone’s favourite squashed Bee Gee Antony Worrall-Thompson. I cycled past…

Jamie Oliver has won three gongs in a survey by, um, Sainsbury’s Magazine. It’s even more impressive considering there were only ten categories. Now, of course, this has absolutely nothing…

The dish that gave me the most trouble on the starters menu was the slow-roasted, spiced pork belly with apple wontons. It wasn’t the pork belly – it was the…