Mouthful

What in the world are you eating?

A discussion on the influence of Australian food bloggers.


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Kimchi season

22 October 2008 | 10:50 - By Phil Lees

Korea's national pickle, kimchi, is about to come into season in late October; to be exact baechu kimchi, (diced Chinese cabbage pickle) and tongbaechu kimchi (whole cabbage pickle).


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Makin' Bacon: A guide for city slickers

15 October 2008 | 9:50 - By Phil Lees

I thought that I'd write a follow-up post on David Shennan's Paddock to Plate blog, on making bacon given that I'm pretty keen on making bacon myself, and really, anything thing at all that involves pork belly.


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Today marks the end of Kin Jay, Thailand's vegetarian festival, the most half-hearted display of vegetarianism that the world has to offer. Slightly more half-hearted than semivegetarianism.


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How much food is 700 billion dollars?

01 October 2008 | 9:37 - By Phil Lees

When Wall Street Journal makes the pronouncement that Wall Street is dead, it is time that food writers take the crisis in the Western economy seriously. The 700 billion dollar amount pitched as a bailout is bound to bring out a food metaphor.


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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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