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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.
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Featured Food & Recipes
Hot Tips
Vanilla extract
Be careful to choose vanilla extract that is labeled as "pure" as opposed to the synthetic varieties. Vanilla essence is a stronger version of vanilla extract and only a couple of drops are required for a similar result.
Glossary
Paperbark Sheets
Sheets of bark from the native Australian paperbark tree and used to wrap meat or fish for baking or steaming.
