From the Editor, Leigh O’Connor.
Across Australia, a new generation of Thai Chefs is rewriting the rules of tradition, blending ancient flavours with contemporary flair to create a dining experience that feels both deeply rooted and refreshingly new.
No longer confined to the predictable, they are boldly reimagining dishes with native Australian ingredients, delicate plating and innovative techniques. Think red curry infused with wattleseed, or green papaya salad reinterpreted with local citrus.
These culinary artists honour the heart of Thai cuisine - its balance of sweet, salty, sour and spicy - while elevating it through modern storytelling. The result is a vibrant tapestry of tastes that surprises and delights, set against sleek, moody interiors that echo Bangkok’s urban cool.
From bustling city laneways to quiet coastal towns, Thai dining in Australia is having a renaissance - and these visionary Chefs are leading the way, one daring dish at a time.
In Australia’s diverse culinary landscape, Thai cuisine has long held a special place, beloved for its bold flavours, aromatic herbs and complex balance of sweet, sour, salty and spicy notes. However, not all Thai cuisine served in Australia is created equal.
A growing distinction is emerging between what many refer to as ‘Royal Thai’ cuisine and the more commonly found regional or ‘normal’ Thai food. Understanding these differences reveals the depth and richness of Thailand’s food heritage and elevates the appreciation of Thai dining experiences across the country.
Come along for the culinary journey as we explore the differences between the two Thai cuisines.
Thailand’s global popularity as a travel destination often centres around the electric buzz of Bangkok and the sun-soaked beaches of Phuket. Beyond these iconic locales lies a wealth of destinations that offer cultural richness, natural beauty and authentic Thai charm - without the crowds.
From misty mountain towns to tranquil islands and ancient cities, we dish up some of Thailand’s most rewarding holiday destinations to explore beyond the usual tourist trail.
Thai cuisine is a vibrant tapestry of sweet, sour, salty, bitter and spicy flavours - all balanced in perfect harmony. At the heart of this culinary tradition lies a handful of essential ingredients that create the unmistakable depth and complexity of Thai dishes.
Whether you’re recreating a green curry at home or tasting tom yum at a restaurant, check out these six core ingredients which form the soul of Thai cooking.
Thai cuisine is deeply rooted in tradition, with recipes passed down through generations, often by memory rather than measurement. The use of fresh herbs like Thai basil, lemongrass and kaffir lime leaves is essential, as is the careful layering of ingredients to build complexity.
Authentic Thai cooking also embraces fermentation, evident in staples like fish sauce and shrimp paste, which add depth and umami. Try one of these five recipes to put Thai fare with flair on your plate this week.
Yindi…
