Sommelier Karim Boulet
Sommelier Karim Boulet, located in Melbourne, Australia two months out of the year, otherwise working and traveling around the globe the rest of the time is sharing his experiences and thoughts in a blog for the Wandering Palate audience; look out for his regular postings. Also click here for more on Karim and his interview on the ‘Sommelier’s Palate’
(pronounced suh-mal-‘yAy) In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >
Conrad Koh Samui Sets New Benchmark for Wine Appreciation among Thailand’s 5-star Resorts with Bespoke Wine Programme
Top wine consultant successfully pairs world class wines with Thai cuisine at Koh Samui’s hottest new dining destination Read More >
The hottest (fashionably), driest and sunny holiday spot in the world this summer – the Conrad Koh Samui.
The Wandering Palate is wandering again, this time in Thailand, or more specifically, back in Koh Samui for the Conrad Koh Samui Grand Opening. Read More >
I was rather amused by this signage on the side of my transport to Koh Samui Airport. In case of any language issues, these clearly illustrated rules on boarding the transport ensure there is nothing lost in translation! There is a lot that one can do on this van come mini bus, but there’s also a lot of do not’s, the last one being rather explicit, if not an interesting take on a universally recognised sex position!!
Cold beer is always good but there are several more sophisticated ways to partner this most popular of Asian cuisines, writes Curtis Marsh.
There is a great deal more complexity and flavor in Thai cooking than many other Asian cuisines and, contrary to perception, it can be paired successfully with wine.
I can fully relate to an ice-cold beer if you are eating at a stall in the sweltering heat of Bangkok. However, beer does not appease the chilli factor and, as the locals suggest, warm green tea is a better solution to extinguish the fire.
