Mouthful

What in the world are you eating?

Let's get fizzy milk.

03 February 2010 | 0:19 - By Phil Lees

Carbonated milk: is it such a terrible idea?

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Why are tomatoes so popular?

29 January 2010 | 1:59 - By Phil Lees

Living in the tropics, the only fruit that I ever missed was the tomato. You could find them in almost every local market alongside what I considered the most exotic fruits - in Cambodia, they were commonly used in local soups and salads - but they weren't quite right. They were most often green or just ripening; a distant reminder of an excellent Summer-ripened tomato.

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I'm not the biggest sucker for kitchen gear. It takes me nigh on years to decide whether to buy a new tool, to ferment over whether it will get enough use to make it a worthwhile investment or just be another flashy gewgaw cluttering a cupboard until the next time I hit eBay.

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How boring is Kevin Rudd's wine cellar? Apparently, his choice in wine is interesting enough to write a newspaper article about how conventional the collection is in May 2009, October 2009, and January 2010.

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Can the first decade of food writing of the 2000s be distilled into five books?

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2009: The year in food

06 January 2010 | 23:31 - By Phil Lees


Rounding up another year in food: Climate change, GFC, swine flu, Michael Jackson and the economics of mulching a futon.

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Two new ways to cook turkey.

24 December 2009 | 13:29 - By Phil Lees

 With thousands of years of experience behind us, there are still new ways to overcook a large North American fowl.

With Christmas forthcoming, it is one of the only times of the year that many people consider cooking a whole turkey. If you celebrate Christmas, it may have occurred to you.

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Which chow mein do you eat?

15 December 2009 | 15:04 - By Phil Lees

Uncovering the secret history of chow mein in Australia.

The first thing that surprised me about writing about chow mein in Australia is the virulent response to it.

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About this Blog

A blog about what the world eats, when and where it eats it, and why it matters to us all. Only much less ambitious than that sounds and with more excruciating puns.

Phil Lees grew up in rural Victoria, the first generation in his family to not have lived on the farm and thereby not slaughter their own meat.

In 2005 he moved to Cambodia and started the nation’s first food blog, Phnomenon.com, named after the best pun that he has ever made. It turns out that Cambodian food is delicious and unlike the warnings in most guidebooks, is not likely to kill you with any immediacy. Gridskipper called him a “national treasure”. Lonely Planet’s Greater Mekong guide called him “the unofficial pimp of Cambodian cuisine”. The New York Times laughed at a funny hotdog he saw.

Phil makes a mean sausage, a hoppy pale ale, a modest laksa. He owns three barbecues and is in the market for a fourth.

 
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