GREG HACKETT

 

Greg HackettHi, I’m Greg Hackett, the Editor/publisher of Haxtrax.com – both a career journalist, and editor.

I know exactly how mainstream media travel coverage works, having being a Travel Editor for News Corp (Herald Sun Escape), as well as many other roles in print and digital media. I treat the function of the media in the global sense, the delivery of information, and the necessity for impartiality, very seriously.

Also, I love the opportunities of the evolving digital age. Now we all have a voice. Bring it on! So please join us on Haxtrax.com as we share the truth about travel destinations. And have a laugh along the way!

Travel reviews in the advertising-dependent, revenue reliant, mainstream media excel at telling us everything about a destination…

except often what it is truly like. The authors will tell us how good their free flight was, how good their free meal was, how good their free accommodation was… maybe even how good their free VIP treatment was.

They have to, or they won’t get another free invite. And you, dear paying traveller, pay for their ‘free’ air travel, meals, & accommodation. Don’t ever forget that.

For these reasons, most travel journalism is much like a ‘doctored’, or photo shopped, picture. Sure, it’s appealing – but it is just… not… real.

Here at HaxTrax.com, we give you our honest opinions on what YOU, the paying customer, can expect to experience. The good and the bad. How it really is.

So, join us on our travels and adventures, and let’s use social media and the evolving digital age to share our true and real experiences.

Spicy but pricy

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 it’s OK. $US3 a bit pricy tho – and the parlous US-AUD exchange rate’s hard to swallow. Wholegrain bread is...

Trotters treat

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 sinew and bones – expect a lot of “sticky finger work” – in a reduced jus with things resembling soft...

WHO DOESN’T LIKE TOM YUM?

Bangkok, Siem Reap, Hoi An, Lombok, Hikkaduwa, Hong Kong, KL, East St Kilda … anywhere, anytime. Even Australia’s sorry “seafood extender” substitute seems at home with prawns and crunchy vegies in the spicy hot-and-sour Thai consomme. The post WHO DOESN’T LIKE TOM YUM? appeared first...

THIS, FOLKS, IS A PERI-PERI CHICKEN PIE

The pastry is a good, solid base, with a thin, flaky, spicy top. The curiously colored insides could well have sprung from the pages of a Mary Shelley novel. Only $5 at 7Eleven and, like skydiving, sub aqua coitus and raw scallops in Fiji,...

STORM OVER CAMBODIA AS A FIERY SUN SETS OVER CHINA … LIKE THE FLAMING DRAGON COMING OVER THE HORIZON

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 post STORM OVER CAMBODIA AS A FIERY SUN SETS OVER CHINA … LIKE THE FLAMING DRAGON COMING OVER THE HORIZON...

IN S.E. ASIA U CAN AFFORD TO HAVE SMASHED AVO AND GOOD ACCOMM

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 La Caverne De Kim cafe bar. My morning walk may now have to be put on hold for a bit… The...

TAKING MEAT-AND-RICE TO A NEW LEVEL

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 green tamarind paste. The large green vegetable is sngo mareash (bitter melon stuffed with pork mince in soup). It has...

1.2.6. – GRAB YOUR CHOPSTICKS

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. But today when I asked for “No.106 seafood noodle soup” and got “No.105 meat organs” (ie offal), I had to...

DUCK AIN’T EASY TO DO

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 and sauce are delicious. Yeah I’ve been spoilt: the simple, little, street eateries do duck better for half the price… The...

I’M SUCH A LEMON…

Phnom Penh dispatches: Lunch with the local workers; sticky rice with a small bowl of bitter chicken soup (US$1.50). See that round thing in the soup? It’s a Cambodian pickled lime and astringently sour. Not smart to scoff it whole – knowledge I learned...