Greg Hackett

Chicken tikka masala: like all food in Cambodia, this ubiquitous Indian (or originally Scottish??) curry-yoghurt dish is simple and delicious. With a crunchy salad...

These guys have come a long way just to sit in a mini-mart fridge in Cambodia. So I try the “Chicken Spicy” number and...

Pig Feet Rice: today’s culinary adventure, in Phnom Penh (apologies to my vegan friends). Braised Chinese style, the pork is mostly succulent skin, soft...

Bangkok, Siem Reap, Hoi An, Lombok, Hikkaduwa, Hong Kong, KL, East St Kilda … anywhere, anytime. Even Australia’s sorry “seafood extender” substitute seems at...

The pastry is a good, solid base, with a thin, flaky, spicy top. The curiously colored insides could well have sprung from the pages...

A dark storm, spitting thunder and lightning, hangs over Cambodia’s Phnom Penh, as the fiery red sunset bathes Laos and China to the northwest…  The...

My last day in Phnom Penh so reconditioning the tummy for back in Aus. This is the US$6 House Special Big Western Breakfast, a...

Lunch is courtesy of Hak Mithona: a Khmer-style charcuturie of sun dried fishes, beef and Siem Reap pork sausage, served with rice and Cambodian...

In Asia I don’t normally send back food when served the wrong item; I take it as fate inviting me to try something different....

Lashing out for lunch, roasted duck ($US6.25) at touristy Chinese chain, TiNat. Duck skin crispy but flesh either undercooked or dry. The noodles, vegies...