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Elliot Baker

Freelance food, drink + travel journalist

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My three week trip may have been cut down to one (missing out on Chiang Mai and Laos), but it doesn’t compare to what so many other people are going through right now (especially in hospitality). For friends that I didn’t get to see, I will definitely be back once all this is over. For those I did see, thanks for making this week one I’ll never forget! #selfisolationtipsplease

Finally getting around to posting this epic Sunday lunch at Templo. Seriously tasty food backed by a killer wine list. Until next time @templohobart.

A few weeks ago I was craving Northern Thai food so made sai ua (pork and herb sausage) with loads of homegrown lemongrass. It’s served with naam phrik num (a super spicy grilled chilli dip), naam phrik awng (sort of like a Thai bolognese), pork crackling and obligatory sticky rice. You eat this dish with your hands, swiping the sausage, rice and crackling through the dips. Took me straight back to Chiang Mai. Special thanks to @bushaustin for the recipes inside his terrific Northern Thai cookbook.

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