Spice I Am and Spice is You

Understanding and appreciating the food of other nations has become a new obsession for citizens of the world with the time and money to indulge. A city today is judged not only by its native cuisine but by how well it produces the cooking of others.

You’ll find great Vietnamese in Paris, fine Japanese in New York and Sydney has some of the best Thai you’ll find anywhere.

Aussie born David Thompson after studying the classics in Thailand set the pace with Darley Street Thai and Sailors Thai, before moving to London to open Nahm, the first Thai restaurant to earn a Michelin star. His Nahm in Bangkok was awarded best Asian restaurant in 2014.

Bour Tod: Phuket-style fritter of green prawns on crisp betel leaf with chilli sauce, crushed roasted cashew nuts and coriander
Bour Tod: Phuket-style fritter of green prawns on crisp betel leaf with chilli sauce, crushed roasted cashew nuts and coriander

Taking up David’s mantle is Thai-born Sujet Saenkham who now reigns over five venues in Sydney under the banner of Spice I Am.

He has won the critics over many times. After offering cooking classes and perfecting recipes that home cooks can master, he has now produced his first cookbook.   It has all the basics to get you started and work your way up to some of his signature restaurant dishes such as stir-fry crispy pork belly with basil.

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Find out more about the man and his restaurants and how to grab your copy of the book at www.spiceiam.com.au More on the book in coming weeks.

 

 

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Ian MacTavish

Mr MacTavish is a celebrated writer and one of Australia's more respected Wine reviewers, appearing regularly in national magazines, in print and on line. So far, he has never been heard to say 'no' to a wee dram.

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