The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Australia's top 20 rieslings
22.02.2017

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

Issaya Cooking Studio, Bangkok

Ian Kittichai

Ian Kittichai

Don't expect a spring roll class at this Thai celebrity's cooking school.

After viewing the Grand Palace, shopping at Chatuchak markets and dining at David Thompson's Nahm, a Thai cooking class ranks high on many travellers' Bangkok itineraries. Classes in five-star hotels and tourist restaurants usually work with Thai standards: som tum, green curry, and mango with sticky rice.

Thai celebrity chef Ian Kittichai has aimed his new Issaya Cooking Studio at those already familiar with Thai cooking. In a kitchen in the upmarket Central Embassy mall, recipes from Kittichai's Issaya Siamese Club, number 31 on Asia's 50 Best Restaurants list, are taught using fairly advanced techniques: expect sous-vide, pastry-making and the occasional molecular trick.

Travellers are likely to find themselves pounding spices beside Kittichai and Bangkok residents, who otherwise wouldn't dream of taking a tourist cooking class. The chef's classes have proved popular with locals keen to learn the secrets of his lamb shank mussaman curry and smoky grilled chicken.

Much of Pongtawat "Ian" Chalermkittichai's childhood was spent with his mother at the market before school, then selling her curry rice from a cart after school. Kittichai trained at London's Waldorf Hotel, then moved to Sydney in the mid-1980s to help at his sister's Thai restaurant. Days off spent perusing cookbooks at the Chefs' Warehouse led to a chance encounter with Damien Pignolet and a job at Claude's.

Kittichai returned to Bangkok to run five-star hotel kitchens before heading to New York to open Kittichai, the city's first fine-dining Thai restaurant. Since returning to Bangkok in 2008, Kittichai has become a household name, with TV cooking shows, two cookbooks, Thailand's Iron Chef title and restaurants in New York, Mumbai, Barcelona and Bangkok. Students at his cooking classes are likely to spy fans sneaking in for autographs and selfies. Three-hour classes cost from $70; molecular class $159; children's class $63; mixology class $28. Check dates for free classes, visiting chefs and dinners at the chef's table with Kittichai, $170.

Issaya Cooking Studio, Lower Ground, Central Embassy, BTS Skytrain Ploenchit


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