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.

mighty ducks

Nine ways to duck, duck fruit!

We turn to the fruit bowl to be duck's trusty sidekick.
Mother love

From cooking eggs at age three to hemming his own pants, Paul Carmichael has his mum to thank

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.
Light & fluffy

Top tips for making a perfect pandan chiffon cake

Aromatic, lightweight and green as can be, pandan chiffon is much loved throughout Southeast Asian countries.
WATER HEART

Nahm jai: the Thai principle behind Palisa Anderson's empire

Palisa Anderson constantly considers her impact on others while running her organic farm in Byron Bay and overseeing 12 restaurants.
Memories of Thailand

Episode guide | Palisa Anderson's Water Heart Food

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.

More
Thai

Southern Thai coconut curry of mashed prawns

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,...
Thai

Green curry of sin qua, pea eggplant and fried tofu

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....
Thai

Thai red duck 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...
Thai

Chicken and eggplant yellow curry in banana leaf parcels

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...
Thai

Shan-style egg curry

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.
More
Modern Australian

Flathead with emu egg Thermidor sauce

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.
Modern Australian

Kangaroo tonnato

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...
Thai

Steamed duck, winter melon and shiitake soup

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...
Modern Australian

Smoked mackerel green papaya salad with Davidson plum dressing

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...
Modern Asian

Boon Cafe’s chiffon cake

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...
Modern Australian

Mud crab, white asparagus, pin-striped peanut salad

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...
Modern Australian

Coconut tapioca cream, lime curd and guava

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...
Advertisement