Meet Palisa Anderson

She's a second-generation restauranteur to Sydney's Chat Thai, Boon Cafe/Jarern Chai Asian Grocers, Assamm and Samorson and owner of Boon Luck Farm in Byron Bay.

We turn to the fruit bowl to be duck's trusty sidekick.
Growing up in a family of 'feel cooks' in Barbados meant that Momofuku Seiōbo chef Paul Carmichael's own cooking was destined to be soulful.
Aromatic, lightweight and green as can be, pandan chiffon is much loved throughout Southeast Asian countries.
Palisa Anderson constantly considers her impact on others while running her organic farm in Byron Bay and overseeing 12 restaurants.
Travel with Palisa Anderson as she explores her early food memories of Thailand with a handful of Australia’s most respected and emerging chefs to discuss and...

Editor's pick

From classic curries, like red, green and massaman, to lesser-known regional varieties, these Thai dishes will tantalise your tastebuds.

Australian chef and Thai food expert David Thompson shares his take on a seafood specialty in Southern Thailand. This curry is filled with fragrance from galangal,...
Nothing beats the freshness of a homemade curry paste. This is a delicious vegetarian curry but can easily be modified to make your favourite chicken green curry....
I can’t resist buying a barbecued duck whenever I go to Chinatown. The Chinese are experts at cooking it. Thai red duck curry, or kaeng phed ped yang, is...
Apple eggplants (green or white and golf-ball sized), Thai purple eggplants and pea eggplants (bitter and the size of large peas) are a common inclusion in Thai...
Khai oop is emblematic of Mae Hong Son-style cooking. It is also a very simple dish to make as the ingredients are obtainable just about anywhere.
A 1980s classic is given a modern Australian twist, with a Thermidor sauce using emu egg and milk kefir; crisp black kale adds an aromatic edge to complete the dish.
This dish is a hybrid of two classic dishes: tartare and vitello tonnato (cold sliced veal in a creamy sauce of tuna and capers). The combination of classic...
Winter melon (actually in season spring-summer) has a mild taste that absorbs the flavour of this deeply aromatic broth. Add into the mix earthy shiitake...
Davidson plums are a distinctive, deep purplish-red fruit from Northern NSW. In this recipe, they lend a uniquely Australian sour tang to a quintessentially Thai...
Light and airy chiffon cake is the perfect vehicle for allowing the sweet herbaceous aroma and vibrant green colour of pandan to shine. Topped with coconut, a...
This impressive-looking salad, topped with matchsticks of asparagus, brings together a small but mighty list of ingredients. A delicate balance of lemon and creme...
This elegant make-ahead dessert is an explosion of tropical flavours, with fragrant guava sorbet and sliced fresh guava, zesty lime curd and tapioca-flecked...