“Dinner Ephemere” held by Limoncello restaurant on Monday 11 August, 2009

A restaurateur of Limoncello, Dr. Roberto Ugolini, 53 years, limoncello is a refreshingly bright and elegant restaurant with indoor and outdoor seating among yatching in Royal Phuket Marina – offerring Italian cuisine.

“We are proudly present  “Brunello Di Montalcino” which is famous red wine from Tuscany where is  one of the best area produce “Brunello di Montalcino”. We have a lot of wine from many areas and we would like our customers enjoy with our best wine,” he said.

As 2009 there are many competitors in terms of producing wine. “Italian wine was one of the best wine in the world, but nowadays you can find many good wine from Chile, New Zealand, and South Africa” he explained.

He is a native of Italy, who often drinks red wine with any kinds of food  (including seafood) which is different from other continents as his explanation ” In Asia – there are very truly different concepts for eating food with wine. And  in Europe – we drink red wine with meat.”

P.S.  you can see more picture @ Dinner Ephemere

Cape Sienna reinvents the traditional Brunch!…A brunch with a twist! A great buffet, choice of 5 main courses and a succulent dessert buffet. Price of 1199 Baht net/person, 1499 Baht net/person with half bottle of Wine per person, start from 12.00 pm. – 15.00 pm.

Phuket’s legendary noodle soup and Yen Ta Fo. The restaurant’s first branch is located on Satoon Rd., Phuket Town. The others are in Samkong area and at the opposite of Morning Star School Phuket. Travel to Phuket, tasts Phuket this real.

Massaman curry paste originate from the south of Thailand, its similarity to Malaysian and Indain curry.With warm spices ingredients such as cinnamon, cloves and nutmeg, moreover lemon glass, fish sauce and other Thai ingredients added. This curry paste can be used to make any type of dish by chicken, beef, tofu and lots of vegetables. Enjoy with Thai Food!

Preparation Time: 30 minutes                                                                 Massaman Curry Paste

Ingredients:

  • 3 shallots, sliced
  • 5 cloves garlic, peeled
  • 2 red chillies (de-seeded, or leave seeds in a spicer curry)
  • 1 thumb-size piece galangal (or ginger), peeled and sliced
  • 2 stalks lemongrass, outer leaves and bulb removed, then sliced thinly (save upper stems to throw into the pot )
  • 1 Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder, or use a pestle & mortar)
  • 1 Tbsp. cumin seeds, ground (grind them the same way as the coriander)
  • 1/2 tsp. nutmeg, preferably ground from whole nutmeg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1 tsp. ground cardamon
  • 1 tsp. shrimp paste

Preparation:

  1. Pound dried chilies and salt thoroughly.
  2. Add galangal and lemon grass, and pound well.
  3. Add all rest ingredients. Pound well after each addition to obtain a fine paste.

Need to know: Massaman curry paste can be stored in the refrigerator for up to 2 weeks.

Source: temple of Thai, Thaifood