Foodie discoveries

One of the big pleasures of this trip for me has been learning more about local food and drink. I've opened my mind about many things along the way which is a wonderful thing.

In Cambodia and Vietnam, I think I managed to avoid eating dog although I couldn't avoid the sight of butchered dog in the markets. I did eat a tarantula though. The legs were like twiglets, so I told myself.

I really enjoyed the fresh, fragrant flavours in SE Asian food. I still crave a decent Vietnamese pho or banana leaf salad now. I felt so clean and healthy after eating the delicious Vietnamese food. I lost a few pounds on it too.

That's why I loved the cookery courses that I did in Cambodia and Vietnam. I've looked into cookery courses in Australia too. The choice seems to be Thai, Italian, Greek, Japanese or tapas. What about Aussie cooking? What exactly is Australian cuisine other than pies and barbeques? They also lay claim to the pavlova but I'm dubious about that!

I have eaten kangaroo. Actually, I ate barbequed kangaroo on Kangaroo Island while kangaroos were watching. I felt slightly awkward about that. It is tasty - kind of like lean beef. Apparently it's only the tourists that eat it though. My tour guide has only ever cooked it for her tourists or her dog.

So instead of learning about Aussie cooking, I've immersed myself into learning more about Australian wine (it's hard work you know!). I've studied hard, taking wine tours in various regions - Margaret River, Hunter Valley and Barossa Valley. I've done plenty of extra curricular research too. Wine isn't something to be sniffed at!

I've had to open my mind here too as I would normally avoid Australian wine back in the UK.

I have been pleasantly surprised. My preconceptions of rich, oaky Chardonnay (usually the colour of stale wee) have been shattered. I actually like Australian Chardonnay. Who'd have thought it? The recent varieties are buttery and delicious. My memories of Bridget Jones style Chardonnay drinking are oh so different. But as in fashion, I predict a resurgence of the 1990s trend of Chardonnay but this time it actually tastes pretty darn good.

Cheers!

The final fling in Cambodia

26th October: Today is my last day in Cambodia. I can't believe it. More unbelievable is how much I do not want to leave this dirty, stinking place. What a difference a few weeks makes.

I've had a pretty amazing weekend to end on though. On Saturday, Sarah and I did a Cambodian cookery class. It started with a tour of the market where our guide told us about the local fruits, veg and herbs and how to cook with them. I wasn't quite so keen on the tour of the dried fish stall, live chickens and eels and the duck embryo stall. Duck embryo is a local delicacy and you see them selling it on the streets. The idea of it is utterly revolting and I think I may rather eat my own eyeball (and that's coming from somebody who ate a tarantula 4 weeks ago!)

Back at our rooftop cookery school, we made a series of dishes including spring rolls, a delicious fish amok, banana flower salad and sticky rice with mango. I will never underestimate what goes into a curry or amok again. Faced with the biggest pestle and mortar I have ever encountered, we had to pound the herbs, spices and lime into a paste. It was bloody hard work I can tell you! Haven't they heard of a food processor? Anyway, we were very proud of our final efforts, especially my enviable banana leaf basket containing a delectable fish amok. Do Tescos sell banana leaves?

Sunday was the day we'd all been waiting for - the wedding. Our camp guesthouse owner invited us to attend his adopted son's wedding. We were oh so honoured until we learned that we were among the 600+ guests. The day started at 6am sharp, when we were ushered onto a bus to the bridal house. There we all had to collect a gift on a silver platter. I carried pomegranates. Others had oranges, bananas, sweets or (my favourite) 4-packs of Tiger beer! Pomegranates had to walk with pomegranates, bananas with bananas and so forth. We processed through the streets to the venue - a kind of Cambodian marquee in the street. The groom arrived with his groomsmen in their first outfits - smart jackets with sarongs tied like a kind of nappy cum trouser. It made us laugh to notice that their actual trousers were rolled up to the knee underneath.

We all had breakfast together - a rice and meat soup (bit much at 8am to be honest) and then ceremony number 1 started. There were several ceremonies and dress changes and I won't go into them all. One involved the bride and groom cutting each other's hair and then having their hair cut my guests. I think she was wearing a hairpiece but he certainly wasn't. I half expected him to end up with some cool shaving in the back of his head, but no. By 12pm we were done in. There was loads of hanging around in between ceremonies. Fortunately we had a few hours break before the big party in the evening.

600 of the bride and groom's closest friends (ahem) celebrated with them at a riverside hotel. I say that we celebrated with them, but that's not entirely true. The bridal party stood outside greeting people from 4pm until after 8pm. Soon after 9pm, they were back outside to say goodbye to people as they began to leave! Inside, we were guided to a table and took in the wonderfully kitsch decorations. We were fed several courses of food and lots of drinks. Unfortunately, although they said that wine was on the menu, it was wine of the Johnnie Walker variety!

It was just fascinating to watch the men get so drunk. They really knock it back. Women don't drink unless they're sluts apparently - oops! Dancing began and there was some sort of Cambodian conga. At least, that's the way I saw it. I really don't know how the women bend their hands backwards so beautifully though. Mine just don't do that. The bride and groom rushed in for a quick dance and an awkward peck on the cheek before hurrying back outside again. We had a brilliant time and it was a great last night in Cambodia.

It's only been 5 weeks but it has been one of the most memorable experiences of my life. I have learnt so much and been through so many different emotions, challenges and rewarding highs. I don't want to get off this ride now...