Ponytail Journal

THE BAMBOO BAR / COCKTAILS WITH PONYTAIL
Along with 2 Magazine, Lauren is setting off to sniff out some of the raddest bars in Bangkok, keen as mustard to understand the cultures that drive such unique experiences. With episode one at The Mandarin Oriental Hotel's Bamboo Bar, you're in for a grooovin' time...... Read More
CHAI HATOU AND DAILY GOODNESS
Most people have their own personal rituals when it comes to tea and coffee, be it milk and two sugars, or black without cream. These almost mechanical exercises help shape our days, and for the late-risers, a cup of coffee might come from the cheerful beeping of a Nespresso machine, while for early birds might have the time and energy to carefully draw circles upon circles of steaming water on a V60 drip. There’s a psychological benefit too, especially on cold, dark winter mornings when you need that transitory experience to transport your mind far away from the comfort of warm sheets.... Read More
TOM KHA GAI.
We're highlighting a super tropical soup this week called 'Tom Kha Gai' from the PTJ recipe box. Typical to Thai cooking, this soup is all about speedy cooking. Thai cuisine is a very energy efficient form of cooking. Ingredients are cut super fine to increase their surface area and cooked on short but super hot bursts of energy. So let that be a little thought to keep in mind when you are preparing - what a good excuse to sharpen up your knife skills!... Read More
TASTIEST SLOW COOKED RABBIT IN LOTS OF ONION
The dining table is a wonderful mediator for connection, and the kitchen is a great place to start building the happiness. Join us in cooking this elegant slow cooked rabbit dish, drowned in silky braised onions and classic French herbs.... Read More
FUNNEST LIFE IN NAGANO.
Anne Berry has plucked a few select spots from her favourites for your next winter cruise. We are sure Nagano is no slouch in the summer, but everyone knows winter holds all the best rewards... Read More
TASTIEST LIFE INDIA !
This weekend we are so excited to present a spicy little mini-series, "Tastiest Life India" to you from the Ponytail Foodtube channel! For this first instalment, Lauren is in Mumbai to learn how to make the utmost staple dish for Indians, yellow dahl, guided by Jaswin Dias of the Taj Wellington Mews.... Read More
FITTING THE BILL ON CHINESE NEW YEAR: PEKING DUCK
For Chinese New Year we’ll celebrate at Ponytail Journal with something more joyous – a crispy slice (or ten) of Peking Duck. This is a recipe that has been perfected over the last 700 years, and even though the methods are relatively straightforward, every master roaster has their own tricks to make the bird sing once again.... Read More
HOW TO CHOOSE, GUT, STUFF, AND TRUSS YOUR FESTIVE BIRD.
How to choose the right bird for your festive feast, all in perfect time for Christmas day tomorrow !... Read More
THAT’S A GOOD EGG.
Yum Kai Thom, or Thai duck egg salad is your newest hat trick to bring to the party.... Read More
USEFULNESS FOR THE INTERNET: HOW TO CARVE A BIRD
We all have to start somewhere right? The best excuse for practicing your butchery skills is during the holiday season, somewhere between Thanksgiving and Christmas where you can watch it done once and practice for your turn in December. Like anything, practice makes perfect, and the more chance you get to butcher meat the better. ... Read More
HONG KONG’S RISE OF INDUSTRIAL FOOD HAVENS.
The increasingly expensive rent and labour cost in Hong Kong has forced many companies over the last two decades to vacate their corrugated iron gates and reestablish factories further north in Mainland China. Anne Berry shows us some exciting eating and drinking experiences that prove a more grassroots approach to Hong Kong's cutthroat food scene, all of which are taking advantage of the new abundance of industrial space. ... Read More
MIANG KHAM.
'Miang Kham', a tastey snack shared between Laos and Thailand, is one of the brightest explosions of flavour you've ever put into your mouth. It's also the most impressive things you can serve with drinks (heres how to do it)... Read More
TAPAS AND VERMOUTH.
At Casa Lolea in Barcelona, the booze is fresh and served on generously sized ice cubes, and their food is well thought out, humble, but luxurious all the same.... Read More
BO BUN IS GOING TO BE IN YOUR DINNER REPERTOIRE FOR EVER AND EVER.
'Bo Bun', is really a spring-roll-less version of 'Bun Cha Gio', the classic Vietnamese noodle salad of beef, deep fried spring rolls (scissored into the dish), blanched vermicelli noodles, fresh herbs like coriander and mint, as well as nuoc mam dressing (lemon juice, sugar, garlic, chilli, and fish sauce). For many, it is comfort food in its most thrifty and creative form.... Read More
THE ORIGINAL GANGSTER RICE SALAD. [ KHAO YAM ]
Like a lot of Thai food, Khao Yam dish is all about the prep work, with flash-fast cooking time, its a soulful cuisine that shows love through labor. Don't let this scare you away from trying it out, all I mean is that the more effort you put into slicing, peeling, and presenting, the more delicious this dish becomes. That's where the poetry lies. ... Read More
ANNE DOES TONG CHONG STREET MARKETS / TASTIEST LIFE HONG KONG
Tong Chong Street Markets in Hong Kong does not seek to replace wet markets, but rather provides a complementary alternative while giving a little helping hand to the growing number of innovative vendors in this overgrown city. It’s a breath of fresh air in a city that thrives on chain stores and big brands – wander around the market and you’ll find locally brewed beer, gooey homemade brownies, and freshly churned almond milk ice cream, all crafted by young entrepreneurs. Anne Berry dives into the delicious degustation... Read More
HOW TO MAKE CHICKEN CURRY THE BURMESE WAY [ MUCH DELICIOUS ].
This Sunday I'm pulling out my favourite recipe, my tastiest Burmese chicken curry that I discovered on a trip to Myanmar a couple years back. I watched a curry stall lady prepare this dish out back behind her side of the road curry stall where we communicated with smiles and many animated hand movements. I will always think of her when I have this super tasty stew that is wonderfully mellow from the addition of lemongrass to the turmeric and red onion based curry paste.... Read More
THE GREAT TRAVERSE ACROSS SHIKOKU ISLAND
This week Anne travels by rail around the island of Shikoku to explore the land of udon, intricate feudal castles, and her favourite fruit – the prized yuzu. ... Read More
DINNER TONIGHT’S ON YOU, AND IT’S LARB.
Larb: a simple herby, spicy salad that is a fresh mix of blanched minced meat with mint, spring onions, chilli, toasted sticky rice powder for crunch, and a tangy dressing. I break it down for you newbies out there on a throw back episode of 'Ponytail Journal's Tastiest Life Possible' to celebrate the show's second birthday (64 episodes strong!) and hopefully inspire you to entertain tonight.... Read More
THE FRESHEST TEA EXPERIENCE IN THE WORLD AT SOUEN.
There are people who love tea, and then there’s Shinya Sakurai. Although Japanese tea ceremony practices date back to the 9th century, Sakurai’s expertise is a rarity in contemporary Japan. After training for 12 years to become a tea master, Sakurai opened a small tea room in Nishi-Azabu called Souen. Anne Berry explores a perfect blend of modernity and tradition, resulting in one of the most innovative tea rooms in the world.... Read More
COFFEE & VEGETABLES / KARABASHI CAFE HAYAMA
Today we're taking you into Karabashi cafe in the delightful seaside town of Hayama, a joint that takes hold of summer and serves up a simple daily menu that shows pride in local produce. The sea breeze, sun, clay mountains, waves, and eclectic mix of locals and Tokyo escapees sport a bohemian culture that celebrate a more colourful look onto life. Picture homely, clean food, and a party of local ingredients.... Read More
JAMES LING’S TASTIEST LIFE POSSIBLE.
Anne Berry took the chance to meet up with James Ling of 'The Ale Project' and 'Second Draft' in Hong Kong to find how he manages to keep his business sleeves rolled up, while getting elbow-deep into the malts and hops of beer-geekery with curious customers.... Read More
THE CRISPIEST LIFE POSSIBLE IN TOKYO.
The beauty of a fervently creative city like Tokyo is what you can find in the nook and crannies if you look closely. This week we explore a little-known treasure in the city’s center: Miyagawa. Anne Berry tells us about when she had the most delicious tempura ever.... Read More
EATING WEEDS: HAVE WE FORGOTTEN THE JOYS OF SEASONAL HARVEST?
Supermarkets can be awfully uninspiring places for those in search of good food. The whole concept of goodness is watered down under blinking fluorescent lights, and inside flimsy plastic boxes. It’s not just the image of our industrial foodscape, but the reality of it. Anne Berry explores... Read More
PTJ’S THREE-WAY-EGG CHALLENGE
This week we'd like to give you a challenge to impress yourself with scrambled, poached, and boiled eggs. When done well, eggs are the most heavenly food on the planet. So how do your skills scratch up?... Read More
SERIOUS DRINKS: BAR GEN YAMAMOTO, TOKYO
Tokyo: Along the Toei Oedo metro line sits a discreet little place called Bar Gen Yamamoto. Picture a small space carved out of a 500-year-old Mizunara tree, seating only eight at a time. There is no music or gaudy bar décor, merely an ikebana flower arrangement near the door. The menu itself is limited to either a tasting of 4 or 6 cocktails and their philosophy, seems quite simple: to make really really good cocktails.... Read More
HOW TO TAKE TEA IN CANTON.
Yum Cha, a Cantonese brunch taken with tea, is a wonderful dance of flavours, textures, and steaming dishes at noon. This civilised and leisurely celebration of food and sharing, bring people together over an epic spread of carefully prepared dishes. For all you newbies, or those who aren't quite sure what they're missing out on, we show you how it all goes down... Read More
A DELICIOUS STORY OF RACHEL MCBRIDE AND THE BLUE STOVE – SERVED WITH PIE.
The Blue Stove; incredibly busy on a weekday morning thanks to mum's feeding their untameable children, business folk grabbing a slice of paradise before clocking in, and a lot of local Brooklynites in their tattooed, plaid shirts, ripped jeans camouflage. What strikes you on entry is the heavenly smell of baked vanilla, butter, and flour, mellowed out with an inkling of brewed coffee that Americans drink by the gallon. So what makes such an delicious institution tick? We talk to owner Rachel McBride about her tasty brain-baby.... Read More
YUM KAI DOW.
How to spruce up the humble fried egg, the Thai way. PTJ presents, 'Yum Kai Dow'. This is how its done.... Read More
A SMOOTHIE SCRUMPTIOUS ENOUGH TO EAT.
For the first brainstorm breakfast series run by our pals (re)vision society, we watched co-founder Stacy prepare some super delicious smoothie bowls. Here Stace shares her secrets to a good banana, pear, kale and mint smoothie bowl ... Read More
STIR-FRIED MASALA BITTER MELON
Give Lauren's very own recipe for a curried bitter melon dish inspired by her travels through South East Asia.... Read More
BRAINSTORMING OVER BREAKFAST / PTJ AND (RE)VISION SOCIETY DO MINDFULNESS
Last week in London we teamed up with our pals (re)vision society for a special event, a brainstorm breakfast to open discussion about issues of inefficiency and sustainability that need addressing in our different fields. This is how it went down, recipes and all.... Read More
WHY SALMON JUST CAN’T BE ON THE MENU ANYMORE.
We often forget that many beings in this Universe can't speak to defend themselves. So in this light, let's talk about the world's favourite fish, salmon, and how it became the pop-star of fish in the first place.... Read More
GAENG OM GAI.
In celebration of Thai New Year, I'm bringing some spicy goodness to your kitchen with this Herb-y Spicy Northeastern Thai chicken soup. It'll make you start dancing in your seat.... Read More
THE KIR ROYALE.
Enter scene, the Kir Royale, that classic French concoction. It's a sophisticated drink which makes for a perfect aperitif and is simple enough to make with your eyes closed. ... Read More
TAMAGO KAKE GOHAN [ JAPANESE RAW EGG RICE ]
Presenting to you, the ultimate Japanese way to eat the best quality, freshest eggs - raw. Although this dish may not be for the squeamish, it is a simple pleasure that shows off the purest ingredients.... Read More
NAM PRIK GAPI.
Nam prik gapi is almost a staple here in Thailand. It's super versatile and adds a punch to seasonal vegetables, rice, egg, fish, and many other goodies. Here we show you how to make our quick version!... Read More
TUB TIM GROB [ RUBIES IN COCONUT MILK ]
This Thai water chestnut dessert translates to ruby and boy are they a perfect festive dessert!... Read More
STEAMED EGGS WITH SOY SAUCE.
Steaming is a wonderful way to lock in goodness that your food has to offer. It's also going to ensure that flavour is locked in, given that you don't overcook your food in the steamer which is often why this method of cookery has had a bad rep in the past. We urge you to try your eggs in the morning steamed with a dash of soy sauce and perhaps some sesame oil drizzled on top. It's best when the egg is cooked to a perfect medium, where the yolk is firm on the outside and gooey in the middle. So here we have made a simple steaming guide for you to practise with - whether you have a steamer or just a regular saucepan!... Read More
KHAO YAM [ SOUTHERN THAI RICE SALAD ]
Khao yam is a Southern Thai dish that we think you need to get familiar with. It's a rice salad that you'll be able to throw in whichever seasonal vegetable that tickles your fancy! We've also included a vegan option for people like us who are concerned about the future of our oceans.... Read More
BURMESE FISH CURRY IN A SNAP.
We did a snapchat rendition of our super popular Burmese Curry recipe with some line caught horse mackerel. The recipe was taught to us at a side-of-the-road curry shop in Northern Myanmar and it goes something like this..... Read More
POULET A LA CITRONELLE.
Vietnamese home style cooking is the bomb. Not only will you make your neighbours jealous, but with this recipe for lemongrass chicken, you'll have an incredible dinner ready in under 30.... Read More
DUTCH PANCAKES.
You'll need this in your weekend breakfast repertoire. ... Read More
HAVING A BALL MAKING DRINKS WITH HIDEYUKI SAITO / 2 MAGAZINE
That time Lauren went to learn from the great master mixologist Hideyuki Saito how to make a baller drink, 'The Fizz' to be precise, and made a muck of a time behind the bar. 2 Magazine caught it allll on camera.... Read More
HOW TO TELEPORT TO THAILAND WITH MUSSELS.
We love the idea of eating sustainable seafood on the rocky beaches of Thailand, with crystal water gleaming back at your face. That's why we've come up with a recipe to teleport you to that very spot.... Read More
A TASTE OF HONG KONG / BY ANNE BERRY
Many of us have probably experienced the Proustian phenomenon at least once, an idea which proposes that your olfactory system has more power than any other sense to trigger memories. For some it’s a tea-soaked madeleine, for others maybe a thick chicken broth. This week on PTJ, we’ve found a few classic Hong Kong dishes and eateries so good they’ll transport you in time and space to their inception. This list is by no means definitive of what Hong Kong has to offer and instead curates a small taste of the city’s favorite dishes and the people behind them. ... Read More
NAM TOK NUA [ NORTH EASTERN THAI BEEF SALAD ]
Thai beef salad or 'nam tok nua' is our salute to Summer as we transition into a new season. Think perfect crusty steak that's still blushing pink in the middle, sliced into a herb-y tangy salad with the crunch of toasted rice. ... Read More
HOW TO MAKE A WILD CRUMBLE.
But do you like even crumble bro? [ We picked some wild blackberries and baked them into gooey deliciousness ]... Read More
YA MAKIN’ ME HUNGRY: 5 FOODCASTS YOU SHOULD GET FAMILIAR WITH
Whether you're aiming for the biennial world chef championship Bocuse d’Or, or just looking to boil some eggs, Rosie's got your be-hinds covered with her top 5 favourite food flavoured podcasts of the moment.... Read More
COCKTAIL ETIQUETTE FOR THE 21ST CENTURY WOMAN.
Nowadays we have more digital conversations than real ones and all those little rules about manners are super easy to slip the mind. You may say that formal decorum has become dated, but I’m here to tell you that doing things properly will serve you well in the long run. At the end of the day, etiquette is there to glue us all together, and will make working, living, eating, loving, and playing alongside one another easier.... Read More
HOW TO EAT RADISH, THE FRENCH WAY.
Baguette, meets salted butter, meets the humble salad radish. Don't knock it before you try it. Watch Ponytail make a mess of it, right hurrr.... Read More
GRANDMA’S POTATO SALAD.
Make potato salad like you were born to do it. Think new potatoes, creme fraiche, chives, mustard, salt, and pepper. Easy as pie.... Read More
5 FLASH DINNERS FOR LAZY COOKS.
We've done the legwork for you. Presenting 5 Ponytail 100% real deal Asian dinners that you'll have on the table before you can clap your hands 50 times and say GERONIMO!... Read More
OUR MUCH DELICIOUS GUIDE TO LANGUEDOC, SOUTH OF FRANCE
The following are our highlights and must do's in and amongst the region of Languedoc, that is very much overshadowed by the popular Aix en Provence, but definitely a bolder and wiser choice in our books. In this region we have extraordinary wines, olive oils, great French cookery, Medieval towns, archeological sites, swimmin' holes, specialty pate's, pies, and one of the best music festivals ever.... Read More
CHARRED PEACHES + ENDIVE / SALAD FOR PYROMANIACS
This episode of Tastiest Life Possible brings us to the South of France where the cicadas are buzzing and stone fruit like peaches are so good right now. Our super summer-y grilled salad is perfect for when you light up the barbecue, or can be done on the stove. It's a warm dish that goes really well with things like sausages or steak. Why not try experimenting with other seasonal fruit and vegetables for a kick? ... Read More
VOGUE LOUNGE SCHOOLS US ON THE OCEAN LYCHEE / MARTINI LIFE
We went to visit the Vogue lounge in Bangkok to learn some nifty drinks that are perfect for this summer. This is a refreshing pink mixture that is light and easy to drink with lychee and grapefruit juices, so watch out this bad boy packs a stealthy punch!... Read More
CHINESE GREEN BEAN SOUP WILL COOL YOUR SOUL.
TWANGY THAI POPCORN.
Welcome to the Ponytail Journal guide to making popcorn, only ours is spicy, twangy, and super delicious with a special Thai herb and spice mix... Read More
AMERICAN FRIED RICE.
A dish that came out of the Vietnam war when US Marine and Airforce troops kept base in Thailand, this tomato-y, bacon-y, fried chicken-y plate of goodness has remained a classic and rings home to a lot of folk today. Watch how to make it in a jiffy... Read More
BLACK STICKY RICE WITH MANGO AND COCONUT MILK
This is going to blow your weekend out of the water. Picture gooey black sticky rice, salted sweet coconut milk, and fresh mango pieces. 'Nuff said.... Read More
TROPICAL BIRCHER MUESLI. LIKE HOLIDAYS.
Last week on Instagram we snapped our tasty tropical take on Bircher muesli and were blown away with requests for the recipe. Well folks, here she is... Read More
RED CURRY FRIED RICE.
Watch how to make this super tasty and simple Thai magic... Read More
OFFALLY DELICIOUS. / TASTY THOUGHTS BY KIWI
Ponytail Pal Kiwi talks about a hometown specialty street food that's all about offal. We give it the Guangzhou thumbs up.... Read More
HOW TO FRY AN EGG, THAI STYLE
We show you how eggs are fried in the South East of Asia. Sooo... crispy... Read More
PTJ’S CRISPY BEER BATTERED WINGS
These tender and crispy chicken wings are marinated in Southern spices and herbed with Thai zingers like lemongrass and kaffir lime leaf before dunked into beer batter and fried golden. Simple snack food made luxurious.... Read More
THE PLUM JULEP.
Exploring the unseen world is something we love to do. It's that 'woah' moment you experience when two completely different flavours combine to make something totally new... Read More
TOM KHA GAI, THAI COCONUT + GALANGAL SOUP.
This is one of the most elegantly subtle and quickest Thai soups to make. It's packed with fragrant herbs like lemongrass and kaffir lime leaves while coconut milk gives a silky soft finish to the dish. You may use chicken or any preferred protein. Try this at home y'all !... Read More
PTJ’S CURRY GYOZA
I partnered up with Ponytail Pal Patty to bring you a fresh new flavour. These Masala gyoza are fried in a special way to ensure ultimate crispiness with a great curry taste !... Read More
THE BARN’S YUZU NEGRONI.
At The Barn in the ski village of Niseko, Northern Japan, classic cocktails are given a spin with local ingredients. PTJ presents their Negroni made with house infused Yuzu gin that has citrus-y super powers. Watch how it's done.... Read More
POTATOES ‘AU GRATIN’
This week I find myself in Northern Japan where it's kind of a magical place for produce.  The cold waters and sunny landscape bring an array of tasty things like super sweet corn, potatoes, my favourite milk in the world, great beers, the country's famous whiskies, scallops, oysters, and snow crab.... Read More
THE MEATY-POTATO-Y-DOUGHY FOOD OF FRANCE.

If you ever find yourself in the central region of France in an area called Creuse, named after its mighty river that permeates through the region, there are a few things you need to do while you’re here.  Firstly, it’s a trout fishing heaven, so for all you keen fly fishermen I recommend you pack your… Read More

BEEF GREEN CURRY WITH OKRA AND EGGPLANT.

  GET GOING!  DELICIOUSNESS AWAITS! P.S.  Find my quick smart recipe for GREEN CURRY PASTE here.

FLASH DANCE THAI GREEN CURRY PASTE.

There’s nothing to be afraid of when making your own curry paste.  To me, the best pastes are made by mortar and pestle because both chemically and emotionally food processors can’t compete with the fine work of our hands.  This recipe however is all about making things super speedy, so for what we lose from… Read More

THE BREAKFAST PINA COLADA.

Because tropical breakfast-ing is much delicious /

AVOCADO TOAST. BY KIWI.

Avocado toast is one of those foods in the high return, minimal effort category. It’s simple, quick, delicious and healthy AND it keeps me full for a whole morning (a rare feat since I usually need a snack by around 10:30). I wasn’t always a fan of avocado, I can’t remember exactly when I became… Read More

‘JOK MOO’, THAI PORK CONGEE

This dish is truly comfort food to me.  It stems from Chinese cooking, though Thais have adopted their own version of the dish.  Usually you will find this sold on the streets at the crack of dawn, and my fondest memory of eating it would be from when I was a little pumpkin, going to… Read More

HOW TO MAKE A CHINESE PORK BONE STOCK.

STOCK POT MAGIC HAPPENINGS /

LARB MOO, THAI ISAAN PORK SALAD.

This dish is mega fast to make.  It’s one of my go-to meals when I’ve had a long day and craving something light and warm without too much work.  As a kid, I wasn’t too fond of this dish, it was a little too wild in flavour for a youngster with a sensitive palate.  Though,… Read More

BANGKOK’S TWO MINUTE TEA BAR / A SPOT OF SWEET MIDDAY ROMANCIN’

I spend a lot of time in Bangkok, it’s one of my homes and somewhere I grew up.  This is a super fast growing city, I leave town for a month only to come back to a new mega mall popping up almost overnight.  The sad story is with such fast growth, the things I… Read More

BÒ BÚN, VIETNAMESE NOODLE SALAD THE WAY AUNTIE MAKES IT.

WATCH HOW TO MAKE AUNTIE FOOD /

PANDAN, BANANA, SEA SALT, AND COCONUT MORNINGS.

Welcome to PTJ’s #SEVENDAYSOFSMOOTHIES.  No I haven’t gone mad, it’s just that I’ve had to get last minute Wisdom tooth surgery and now I’m just on liquids for now.  I’m not one for detox diets or liquidising my meals into brown sludge, because I’m not preparing for the Victoria’s Secret show, nor am I a… Read More

KAI JIEW, THAI OMELETTE.

WATCH LAUREN BREAK THE EGG ‘N’ WOK GAME DOWN /

PTJ’S BANANA BOAT

Next weekend on the 10th and 11th of January, Ponytail Journal is throwing a banana party at our tasty stall at Made By Legacy flea market.  It’s my favourite bi-annual market in Bangkok, with all of the best vintage and food providors coming out to sell there wares in the most beautiful part of town…. Read More

PAD SEE EW GAI (THAI SOY SAUCE CHICKEN NOODLES)

HOW TO MAKE A MIDNIGHT/MIDDAY HAPPY FOOD MOMENT… BIG thank you to p’Bic and her aunt for showing me how to fry noodles the proper way.  I highly recommend going to their restaurant called Kua Kling + Pak Sod in Bangkok where they embrace home style Southern Thai cooking with the best ingredients. Kua Kling… Read More

PLOY SHOWS US HOW TO MAKE A LATTE (SHE HAS DOPE STYLE).

This is Ploy, she is a barista and roaster at Roots in Bangkok.  She is always hungry to learn and share what floats here boat, coffee.  Coffee culture in Thailand is starting to rocket and people are starting to really embrace coffee that is grown here.  This is something Ploy would like to see more… Read More

CURRY & RICE ETIQUETTE, MYANMAR.

My first visit to Myanmar happened a good ten years back when the country had just opened itself to a limited number of foreigners per year.  I went with my family and we did a very organised tour from south to north on a boat.  You heard a lot less french being spoken at sight… Read More

BURMESE CHICKEN CURRY.

THIS IS HOW YOU MAKE CURRY GOODNESS /

“MIANG KHAM” (TASTY LITTLE MORSELS)

WATCH HOW TO MAKE THE TASTIES /

THE P.T.J. SCOUT’S GUIDE TO THE BAKE SALE

Because COOKIE MONEY = CAMPING MONEY.  PTJ has you covered for your ultimate fund raising tool, the humble bake sale. There is strength in numbers, so just like a good little scout would do, recruit your pals!!! Make sure you include some classics like the all-time-favourite chocolate chip cookie, and here are some special PTJ… Read More

DID THE INTERNET RUIN MY FOOD?

I’m most definitely not the first person to point out that the internet has changed the way we interact with our real world.  In most cases, being better informed is a very good thing, like knowing if a foreign taxi is taking you on the scenic route or not (thank you google maps).  On the… Read More

THAI DUCK EGG SALAD (YUM KAI THOM)

WATCH HOW IT’S DONE /

THAI HOLY BASIL FRIED CHICKEN (GAI PAD GRAPAOW)

WATCH HOW TO MAKE IT IN 3 MINUTES WITH P.T.J.

THIS IS WHAT PESCARA TASTES LIKE / LU SCARICARELLE

To set the scene, the dark stained wooden cladded walls match the chairs and tables, dressed in white linen. Men in three piece suits and gel-combed hair ushered us to our table, the longest in the room. The scene was sort of plucked from an old mafia film, and the company I was in fit… Read More

A GUIDE TO SIMPLE BREAD MAKING: FOCACCIA

Once you begin making bread, you start a never ending journey to perfection.  If there’s one thing about bread making, it’s all about trial and error, because there are so many factors involved to make this iconic food.  Indeed, bread making can be the most frustrating and satisfying task in the world but at the… Read More

PUMPKIN IN SALTY SWEET COCONUT.

I’m seeing lots of pumpkins around.  In huge bins outside of supermarkets, decorating bars, and adorning cafes.  Who ever decided it was ‘a thing’ to carve faces into this beautifully bright winter squash and stick a candle into it’s newly hollowed centre is a genius in my books.  What’s there not to like about a… Read More

CLASSIC LAMINGTONS FILLED WITH JAM.

It’s my birthday today, and this year I thought I would change up the cake situation with some classic Aussie lamingtons.  For those of you who aren’t familiar with these furry looking morsels, they are something you must try if you ever find yourself down under, or just give them a try at home.  Picture,… Read More

MAGRET DE CANARD.

This dish tastes like Christmas.  I’m not saying that it’s only suitable for that festive time of the year, in fact I don’t think that was it’s purpose, but you will understand when you take your first bite of crispy, savoury, cinnamon-y, and forest berry goodness.  Don’t be afraid of this one, it’s just a… Read More

ZUCCHINI, CARDAMOM, OLIVE OIL, & SEA SALT CAKE.

This is a wild and wonderful cake that I came up with, inspired by the Dutch cardamom cake.  I love the idea of sweet and savoury, but actually all of the ingredients in this cake work sweetly together.  The fruitiness of the extra virgin olive oil always gives a luxurious silkiness to the cake, and… Read More

CHAPATI ETIQUETTE / THE PTJ GUIDE TO LITTLE INDIA

I know it can be a little daunting to rock up to a completely strange and new place to fit right in by instantly understanding the faux pas and customs of that culture.  That is where PTJ is here to help.  I know for even some locals, Little India in Singapore is a completely unknown… Read More

YELLOW STUFF / PTJ SHOWS YOU HOW

I’ve always had a fascination with natural dyeing processes, and it seems to be getting more and more popular which makes me really happy.  This DIY session goes perfectly with the Cross Flea Market this Thursday & Friday in Bangkok, where I’ll be selling PTJ hand-dyed bandanas and pocket squares.  Because I’m just that kinda… Read More