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Phil Lees
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.
Most Popular
- Self Preservation (34)
- The taste of test tube meat (28)
- Industrial Bacon Flu (26)
- Chow Mein: The Australian Classic (19)
- Top 4 Roast Pork Belly Recipes (17)
- Intolerant Foodies (15)
- Makin' Bacon: A guide for city slickers (14)
- Spot the Aussie: The imported beer myth (13)
- 100 glorious years of MSG (13)
- Dealing with the zucchini mountain (12)
Featured Food & Recipes
Hot Tips
Rosella champagne
A native rosella flower (now commonly sold in jars) can be slotted inside a champagne glass, and then the champagne is poured over the top. This uniquely Australian addition not only looks great, but the sweet syrup enhances the flavour of the beverage.
Glossary
Cinnamon Sugar
Combination of sugar and ground cinnamon. Can be used to sprinkle on sugar cookies, baked apples, and buttered toast.
