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Tropical Pick

Little known in the West, the sapodilla is a popular fruit in the tropics.

You may never have heard of a sapodilla, or perhaps you know this delicious tropical fruit by one of its other names – zopato, chikoo, sawo, sofeda or here in Thailand, la-mut. Don’t be put off by the rather nondescript outer shell of this fruit – as inside lies a treat. A combination of peach, pear, cinnamon, honey and perhaps just a hint of brandy best describes the glorious flavour of the sapodilla. Inside their boring brown exterior, the fruit is soft and sweet, with a delicate aroma, hinting of the reward to come.

Sapodillas can be eaten peeled and sliced – cut through the meridian to reveal a beautiful star pattern. They’re normally eaten fresh, by cutting the fruit in half and scooping out the flesh, like little spoonful’s of caramel, but take care not to eat the tiny black pips inside. But in saying that… it’s not easy to tell when they’re ripe – here’s how: To tell if a sapodilla is ready to eat, gently scratch off a little of its brown fuzz (it’s a little like a kiwi), if the skin beneath is green, the fruit isn’t ready; if it’s brown and slightly soft to the touch, it’s ripe – a similar texture to that of a ripe pear. The best way to ripen sapodillas is to keep them at room temperature for five to ten days. The fruit should be eaten when still slightly firm, not mushy. Firm-ripe sapodillas may be kept for a week in good condition in the fridge, and they’re best served fresh and chilled, and they can be halved or cut into wedges. A few of the choice variants from Asia and South America can be eaten skin and all.

A Little Bit of Italy

There’s something ver y Mediterranean about Baan Haad Ngam’s Olivio restaurant!

Olivio is the signature fine-dining restaurant at Baan Haad Ngam Boutique Resort, up at the very northern part of Chaweng Beach Road. Even the resort itself is a little echo of the Mediterranean, with a narrow cobbled street between the cool white buildings of the resort. The restaurant area is a blend of modern and rustic, air-con and glassed-in on two sides, but with an open-sided area plus a terraced deck, as well as tables alongside the beach and out under the stars at night.

Christmas Comes But Once a Year/strong>

What to expect when you’re eating out for Christmas on Samui!

Thailand’s a Buddhist nation and doesn’t observe the festival of Christmas. Well, actually, that’s not quite right. The Thais are a fun-loving race, and need little excuse for a party. They don’t bother with preparations and presents, and it’s not a part of their culture anyway. But in fact they do celebrate it, enthusiastically so, and in a number of interesting ways!

Bon appétit!

Art of Life is the definitive French fish restaurant and oyster bar.

Many gourmets on Samui used to brood that there was no French fish restaurant on the island. All that changed when Laurent Hartounian, veteran restaurateur and bon vivant, opened Art of Life Oyster Bar last year. Immediately the restaurant became popular – not just because of the setting in Fisherman’s Village, Bophut, but simply because it was the real thing: it looked like it had stepped out of a southern French port, and offered the kind of traditional fare that diners just love.

Knowing Your Onions

Or in this case knowing your aubergines!

Say the word ‘aubergine’ and most people in the west will imagine the same kind of dark, purplish-coloured vegetable. But if you ask a Thai, they’ll probably imagine something completely different. They’ll instead conjure up what looks like a golf ball which is coloured a light green. Are they even the same vegetable? The answer is a definite yes, and therein lies a quirky tale of classification.

‘Makhuea praw’ as they’re called in Thai are used in all kinds of dishes across Southeast Asian cuisines, and are also grown in Sri Lanka. Makhuea praw refer to a multi-coloured group of aubergines that vary between pale and medium green and white with green stripes. The group, however, also includes some of with very different colourings and shapes. Some have appealingly strange names: the Tiger, Green Doll, and the Kermit hybrid, for example. Despite sounding obscure, this trio are all much in demand in Thai cuisine. ‘Makhuea phuaang’ are also quite different yet highly in demand. These are called pea aubergines and look exactly like green peas clustered together. Eat them cooked in curries where they’re a pleasant addition, but be careful as they can literally explode in your mouth when cooked – a weird sensation – instantly releasing all their heat in one go. All Thai aubergines, of whatever kind, belong to the nightshade family, along with potatoes, tomatoes, and peppers.

A La Cart

Walking Street food - the epitome of cheap and cheerful.

First time on Samui? You’d be forgiven for not knowing what the term ‘walking street’ means. ‘Night market’ is easier to understand – but in this case it’s not a fixture. Towns on Samui have designated nights when whole sections are closed off to traffic of all kinds. Instead, you have to walk – hence the term. The walking streets of Samui have become a cultural institution, and just as correctly, a culinary one. There’s food. Lots of it. And of many different kinds.

A Few Reasons Why I Love Wine…

I often refer to myself as a wine lover. And I don’t believe it’s too strong a term, because I mean it. Without wine, my life would be much the poorer. A deep chasm would be left in me that no amount of Cornish real ale, delicately blended Scotch whisky, Bombay gin and tonic, or naturally sparkling mineral water from Switzerland could ever fill.

Here, in no particular order, are just some of my reasons for preferring wine to any other libation on the planet:

1. Food accompaniment.

Wine and food are made for each other. Like Lennon and McCartney, the two together add up to more than the sum of their parts. Char-grilled rib eye steak with a robust Aussie Cabernet Sauvignon, roasted duck salad with Californian red Zinfandel, or delicately poached lemon sole with Kiwi Sauvignon Blanc, all perform together to make sweet music on the palate.

Contrasting Samui

November brings invigorating weather to cleanse and renew our paradise island and taste buds!

November is known as the monsoon month in Samui, and many people think that means it rains every day. But in reality, November is a month of contrasts. It can be a glorious day of blue skies and sunshine, or overcast, and yes, it can rain! And the weather can change in a matter of hours or minutes!

Supreme Saturdays

Tree Tops Sky Dining & Bar at Anantara Lawana Koh Samui Resort now offers a stylish lunch every Saturday.

Even for Samui, with its hundreds of quality restaurants, Tree Tops stands out. Where else can you find a restaurant that is built into the trees that surround it, and dine in individual tree houses? Each of the little houses is separated from the others, guaranteeing a high degree of privacy. It’s decidedly romantic to eat this way, and looks like something that you’d normally see only in the cinema. The setting’s an inspired one, and the atmosphere that goes with it is blissfully relaxed. Dining at Tree Tops always guarantees memorable experiences. It’s to be found at Anantara Lawana Koh Samui Resort in the very north of Chaweng – completely and utterly away from all the crowds.

Recipe Beef with ginger and mushrooms.

RockPool … on the rocks … at Kanda Pool Villas, Samui offers the best of Mediterranean cuisine and more besides.

Although the dish is more Chinese than anything, it’s widely found in Thailand. There are any number of variations on this basic, very succulent dish that’s definitely one to make if you’re a big fan of beef. It’s a cinch to use a fairly basic recipe, such as the one we have here, which will serve two people as a main dish and about four as a side. Remember to do what Thai cooks do and balance the amount of the ingredients so as to end up with exactly the taste that most appeals to you.

Sharing is Caring

Khantoke dining at The Height, Silavadee Pool Spa Resort, Koh Samui.

A khantoke dinner is named after the pedestal tray that it is served on. Traditionally the khantoke was a short round table with several legs and made from wood or rattan, adorned with carvings and finished with lacquer. It was originally used as a small dining table by the Lanna people, a Kingdom that ruled over Northern Thailand from the end of the 13th century until the 18th century. Different dishes sat atop the khantoke in separate serving bowls, and families shared their meal together. Wealthy families, at that time, had their tables decorated with gold, and khantoke dinners were held for special occasions such as festivals and weddings, or the ordination of a son into monkhood.

Southern Star

Sea Grille Restaurant at Celes Beachfront Resort promotes southern tastes this November.

Samui is a great destination if you’re looking for international and Thai dishes. But one of the surprises is that although there are Thai treats from all around the kingdom, some of the very local (and very good) dishes aren’t as highly represented as they should be. Sea Grille Restaurant at Celes Beachfront Resort is addressing this challenge, and this month is focussing on not just southern-style dishes, but those that are familiar to people from Samui and mainland Suratthani. Local flavours abound, and Sea Grille is definitely a fine setting in which to sample them. The restaurant is a deliciously wide-open dining room, light, bright and airy, that flows out onto a deck just beyond where there’s a range of tables. Sit inside or outside and you’ll be able to take in magnificent sea views and enjoy the romantic atmosphere that pervades not just the restaurant, but all of Celes.

Catch of the Day

A look at the fascinating and delicious squid.

Easy to catch, cook and eat, squid are a staple of the sea and seem to be part of nature’s willingness to provide an instant meal in return for some relaxed fishing. What’s simpler than heading down to a jetty or a rocky bay and simply casting out your line? It’s a favourite way to get hold of a quick lunch or dinner in many parts of the world. Simplicity itself – providing you stick to a few tips. Avoid shallow sandy beaches – squid love seagrass and a bit of depth – and don’t go when the water is choppy. Squid like water that’s clear and seem to enjoy windless weather. The best fishing times are early in the morning or evening, but you can even go at night, but then it’s best to use lights. Just avoid the mid-day torpor – unless you’re out on a boat in deeper waters.

Opposites Attract

Party central or zen zone? Find both at The Privilege Hotel Ezra Beach Club.

The Privilege Hotel Ezra Beach Club is a chic, modern, fashionable, sophisticated and adventurous beach club. A place for cool people to see and be seen. It delivers a unique hedonistic experience for those seeking a laid-back party and chilled holiday vibe on our stunning island of Koh Samui.

THAILAND’S TOP DISHES

A brief guide to some of the best-loved Thai dishes and what makes them so special.

Over the last couple of decades, Thai food has become particularly popular the world over. It’s partly to do with all the visitors to the country who become seduced by the dishes they’ve tried while here. But many people who’ve never set foot in Thailand also fall in love with the cuisine, thanks to many Thai restaurants having opened up just about everywhere in the world. Even so, not everyone knows how good Thai food tastes, or even the names of the most popular dishes. So here’s a handy collection of some of the all-time favourites that you can try while here on holiday. These dishes are all incredibly popular, not just amongst visitors to the country but also amongst the Thais themselves. They’re mostly traditional recipes, handed down through generations, and with so many cooks making them, you'll find there are many variations. Without further ado, here are Thailand’s top dishes.