meemalee

So we've just arrived in Burma and have had about 12 airline meals in the space of 24 hours. Of course, my family immediately tries to feed us, but what should we have when we're feeling so delicate? I decide we can just about nibble some light bites, so we pile into the car and head to the latest favourite a'gin zein (literally "grilled stuff shop") called "The Prome". Located on Pyay Road, Yangon, The Prome is much like all the other barbecue huts I've been to in Burma (though a tad more upmarket ie expensive). After perusing the menu for a few minutes (there's soups and salads as well as ... sushi ), I think "sod it" and I wander over to the BBQ pic'n'mix. There's tonnes to choose from, but I manage to restrain myself from grabbing too much, and stick to the goodies in the basket above. Quails, sparrows, a curly pig tail, pig ears, chicken gizzards, squid, a massive prawn, pork belly and some lurid pink square salami. An...

© Wagaung By the old Moulmein Pagoda, Lookin' eastward to the sea, There's a Burma girl a-settin', And I know she thinks o' me Less than a fortnight ago, I found myself on Kipling 's fabled road to Mandalay . Hubby and I had landed at Mandalay International Airport , about an hour's drive from Mandalay proper - "international" being a mildly amusing misnomer as the only planes which fly in and out of this white elephant come from within Burma itself, apart from the occasional flight to Kunming . © Wagaung The journey to the centre of town is a joy - noisy, dusty, beautiful and bumpy with all manner of picturesque traffic like sidecar rickshaws, scooters and beasts of burden. I love Yangon with all my heart, yet it's not till I get to Mandalay that I feel that I've truly come home. But that's all shove be'ind me -- long ago an' fur away, An' there ain't no 'busses runnin' from the Bank to Mandalay; An' I'm...

For the love of God, woman - don't look at the menu, just look at the name ... Much apologies for the radio silence - I've been in Burma for the past two weeks with zero access to interwebs, phone or newspapers. Lots to tell you about, but in the meantime, I give you the lovely little restaurant above. I can't help but wonder if the owners have ever actually seen the film ... NOOOOOOO - don't go in, Granny!

10 world leading masters choose 100 contemporary chefs What is Coco? The latest in the Cream series by Phaidon, creators of the eminently desirable Wallpaper Guides, Coco may best be described as a beautiful, zeitgeisty snapshot of Who's Who in the cheffing world today. The rising culinary stars which make up this beautifully illustrated, distinctly modern encyclopaedia have been selected by 10 of the world's genuine uber-chefs: : Ferran Adria (El Bulli, Catalonia), Mario Bateli (Babbo Ristorante e Enoteca, New York), Shannon Bennett (Vue de monde, Melbourne), Alain Ducasse (Le Louis XV), Fergus Henderson (St John, London), Yoshihiro Murata (Kikunoi Kiamachi, Kyoto), Gordon Ramsay (Gordon Ramsay, London), Rene Redzepi (Noma, Copenhagen), Alice Walters (Chez Panisse, San Francisco) and Jacky Yu (Xi Yan Sweets, Wanchai). And the talent hasn't just been picked from Michelin star kitchens, the chosen few even include an ice cream maker (La Grotta Ices). It's not just an en...

Clockwise from top left - Spaghetti Squash, Harlequin, Munchkin, Onion (also Butternut, not pictured) There is an absolutely wonderful abundance of all things squash-like at the moment. I've treated myself to the ones shown above, but there are many more different varieties available. I'm now going to rack my brains and the interwebs for some tasty, squashey things to concoct. And if you have any suggestions, please drop me a line below.