In October 2017, The New York Times announced they were hiring a “writer at large” for an ambitious stint: to visit every single destination on their list of 52 places to travel in 2018, producing stories about each location and life on the road. Continue reading Essay: The journey so far and the most interesting place in the world
A mouthwatering look at khao poon, the noodle of Laos.
Tunisia’s Mediterranean island delights with seaside promenades, desert landscape, old souks and traditional handicraft.
Driving from Djerba airport, it doesn’t take long for a visitor to notice that palms dot the island. Sprouting from the dry, sandy earth, each plant is a star burst of tough spiky branches. For centuries artisans have been transforming palm leaves into baskets, mats and more. Continue reading The tree of luck: the art of basketry on Djerba
In 2014, one of the oldest villages in Tunisia became a canvas for 150 artists from 30 countries. A look in pictures at how the murals of the Djerbahood street art project have evolved, 3 years on.
It’s safe to say that I am in love. In three years I have travelled to Ernen and Mühlebach four times. These two small villages in the Upper Valais region of Switzerland have me bewitched I describe why I return again and again in my story published in The Australian. Continue reading Guide to Ernen and Mühlebach
KON TUM, Vietnam— “Take a photo of this,” Huynh said as we sat in a simple wooden Mnam longhouse. “In 20 years, this way of life will be gone. Modern life is a tsunami.” Continue reading Ethnic minority villages in Kon Tum
I can’t quite believe I’m knee deep in s*** with Susan and having a blast. Susan seems indifferent – not that you’d expect much emotion from a water buffalo. She’s been teaching visitors to The Living Land Organic Farm in Luang Prabang how to plow rice fields for three years and today is just another day at the office. Continue reading The Living Land Organic Farm in Luang Prabang
In Laos, sticky rice is the main staple — but if sticky rice is the president of the Lao diet, then noodles are like its running mate. Fresh or dried, wide and flat or thin and round, morning, noon or night, noodles can be eaten as a meal in itself or as a side dish. Continue reading Noodles of northern Laos
Browse a menu in Luang Prabang, Laos and there’s a good chance you’ll see kaipen. The main ingredient of this delicious snack is almost unbelievable. Kaipen – also spelled khaiphaen or khai pene – is made from river weed harvested from the Mekong and other rivers in northern Laos. Continue reading Portraits of Northern Laos: Kaipen – Lao crispy river weed