Beef and potato Massaman curry
Have a few hours up your sleeve? There are worse ways to spend them than cooking a big pot of this curry.
Amy Chanta’s guide to making larb gai
One of the great salads of the world, larb is quick to prepare, but makes a lasting impression. We have the late and great Amy Chanta to thank for this recipe.
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Review: What’a a big name Thai chef doing in a sleepy New South Wales town?
Bee Satongun has won accolades for her Paste restaurants in Bankgok and Luang Prabang, and the Mittagong iteration is worth hitting the road for.
Review: Melbourne’s Longrain has been rejigged, but the fine kitchen team remains
Backed by serial restaurateur Scott Pickett and manned by long-time head chef Arté Assavakavinvong, the Melbourne Thai restaurant has had a few tweaks, but it still hits the mark.
Amy Chanta, founder of Sydney’s Chat Thai, has died
The chef and restaurateur built an empire of Thai restaurants that irrevocably shaped Sydney’s love and understanding of Thai food.
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Brisbane’s Naga is a culinary homecoming for head chef Suwisa Phoonsang
After years dancing at the fringes of Thai cookery, the Bangkok-born chef returns to her roots.
Amy Chanta’s guide to making som dtum Thai (green papaya salad)
The secrets to Thailand's beloved green papaya salad, thanks to Sydney's doyenne of Thai food and owner of Chat Thai, the late Amy Chanta.
Ma hor (galloping horses)
This classic Thai appetiser pulls out all the stops.
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Is Bangkok’s street food culture dying a slow death?
It’s been almost three years since Thailand’s new street food laws came into effect. For supporters, it’s the clean-up the city needs; for others, it’s the death-knell to one of the world’s great food destinations.
Yellow curry of chicken
Spice up your life with this classic Thai curry.