The 3 tier non-AC sleeper was very basic. The windows provided plenty of ventilation and it actually got a little chilly, however a lack of curtain deprived any kind of privacy and no sheet on a plastic covered mattress completed the uncomfortable set. Non the less we did get some earplug assisted sleep and awoke with only 1hr until we were due to arrive  in Kannur, our first steps in India’s laid back state of Kerala. Breakfast was bought at the train station in a vegetarian restaurant and we devoured Masala Dosa’s (thin crispy bread, spicy potato filling and curry on the side) and Masala tea – 25rs, amazing value at 30p each.

After researching on the internet we discovered Kannur Beach House Home-stay which looked great and got very high ratings from previous guests. An 8km rickshaw ride south of Kannur to the beachfront of Thottado Beach and we arrived at the guesthouse situated on a stretch of backwaters. An annual Kerelan festival was taking place called Theyyam, it is local only to Kannur and takes places between October to May across each temple in the area. We caught the tail end of a 48 hour ceremony visited and observed the local population taking part and utilising traditional costumes, amazing facial painting and some trance (not the hard-house variety) based ritualistic dance.

Heading back to the home-stay we explored beautiful hidden beaches with golden sands, palm tree shade and then retreated to some well deserved hammock action. It did not take long to see why people love this home-stay. The food was some of the best we have ever eaten and we have eaten a lot! The 2500rs per room fee includes breakfast and evening meal which are Ayurvedic Kerelan home cooked in variety and you can have lunch for only 100rs each extra. The owners were equally accommodating and loaned us yoga mats as well as being able to observe their chef in action in the kitchen. A family of 4 and very close to each other they used to work in IT but have now built this lovely home-stay which attracts repeat visitors year in year out. We could see why.

Our fellow travellers also appreciated the surroundings and the food, it was really great to share this experience with Ture & Revital (London based conceptual designers/artists) and three graduated doctors from the UK. We cannot speak highly enough of the food. Each meal was a buffet selection, eaten outdoors frequently with the hosts and family and all washed down with herbal water and hot tea. To use a Master Chef quote… Vegetarian food does not get better than this! Yum!

We didn’t really want to leave but we were tied into a train ticket, although only costing around £2 so we could have easily discarded it, but at the same time we had a little bit of momentum going and didn’t want to settle just yet. On our last evening we enjoyed a longish walk along the quiet stretch of beach which just seems to go on and on. Some of the locals were out sorting out fishing boats and so on, whilst others were out to enjoy the views like us. We stopped for a group photograph with some girls from Kannur before making our way back for our last night of fantastic food and company.

(Leica M9, Summicron-M 50mm f2.0, 18mm f4, 90mm Tele-Elmarit f2.8 & Olympus PEN, 17mm f2.8 & 100mm f2.8, processed in Lightroom 3)

Through Nirwa Homestay we found out about a cooking class ran by one of their close friends, the Payuk Bali restaurant which seemed like a good option for us. We were picked up after breakfast at around 8.30am. From the start we knew we were going to be having a really good laugh, the owner was very funny and we he understood us well.

Our first stop was the local market in his home village, he took us around the various market stalls showing us the different vegetables, herbs, spices and fruit that are all grown throughout Bali. It was a pretty dirty market and very local which was a nice change from the busy tourist markets in Ubud. The stall owners again were really accommodating and happy for us to be there, we were the only westerners in the area which again was a nice change.

He’d already picked up the vegetables fresh that morning at 4am and so there was no need for us to pick anything up they just wanted to show us around. Our next stop was a pleasant surprise he took us into the elementary school in the village, the same school that he attended when he was a child. It was lovely to be there and to interact with the children’s plus it was no problem for the teachers for us to be there looking around. He then explained about the rice that grows in Ubud, the main crops and how the community help to harvest the rice together for no payment other than a portion of the rice crop.

When we arrived at his family home compound he explained to us about the family temple, why they do offerings and we also learned that due to the relaxed life of the Balinese his grandmother was still alive at 111! It wasn’t her who helped Helen with the making of her offerings perhaps his mother but it was really nice to take the time to make the traditional offerings together and she even planted a few Indonesian flowers in Helen’s hair.

We watched a display of coco-nut oil being reduced down for the production of their weekly cooking oil and we also learned about the roasting of Bali coffee following this with a cup of the freshly ground stuff and some deliciously fried bananas in palm sugar honey. This was enjoyed at the back of the family compound where they have a stunning location for a restaurant with an open kitchen, this is where we would be learning to cook.

Here’s what we learned to cook:

• Base Gede – the multi-purpose spice made into a paste from ingredients such as ginger, galangal, turmeric, chilli, garlic, shallot, nutmeg, lemongrass and so on. The list of ingredients for this paste is long. We had to grind it all together using a motor and pestle.

• Sup Timun – or cucumber soup as we would know it, including black eyed peas, red beans and coconut milk along with the main base gede paste.

• Nasi Kunung (yellow rice) The method of making yellow rice using coconut cream, lime and bay leaves and the base gede. We were particularly drawn to their original-looking rice cooker/steamer.

• Gado Gado – one of the all time traditional Indonesian dishes, a vegetable salad with peanut sauce. The vegetables are all blanched in preparation for the salad and served with a boiled egg plus tempe fried in coconut oil. The peanut sauce was a little like making the paste but with pre-fried peanuts, garlic, shallot, aromatic ginger, brown sugar, fresh lime and chilli.

• Sate Lilit – minced fish on a skewer. We see this all the time on the street stalls, fish satay as we may know them to be called. We had to really mince the fish using a large scale mortar and pestle and long piece of coffee tree branch. By hand the tuna fish was mixed in together with the base geed, an egg, lime juice, fried shallot, palm sugar and coconut milk. We then cooked them lightly on the barbecue. They were better tasting when first cooked.

• Pasen be Pasih / Pepes Ikan (grilled fish in banana leaf) Again with tuna fish, base geed, bay leaves and 1 tomatoe, the mixture was bound together and steam cooked in banana leaves.

We also cooked a Balinese style chicken dish which was perhaps our favourite of them all, and a sweet desert in the form of braised banana in palm sugar sauce. All the dishes were cooked collectively so we would each have a part in the final piece. We could taste the flavours along the way and decide whether more salt should be added and so on. And at the end we were more than happy to sit in their restaurant overlooking the tropical jungle and enjoying the fine food.

The only other thing left to complete our cultural experience in Ubud for us was to go and watch a traditional Balinese dance. We didn’t have to look very far as our home stay hosts recommended that we go to the fire dance taking place at the temple next door. It cost 80,000 IDR each per ticket and without going into too much detail we thoroughly enjoyed it. From having seen bits of the show at the Royal Palace, this show was much less of a grand affair and the main soundtrack was provided by a large group of men all acting as monkeys in the story.

As with all of these things there is a plot and a romance and death, a little like their own version of Romeo and Juliet. It was very well done though and at the end of the performance there was a trance dance using piping hot coconut shavings for the performer to kick through and dance within. It was totally bizarre and like nothing we had seen before. It was way better than we thought it was going to be.

(Leica M9, Summicron-M 50mm f2.0, 18mm f4, 90mm Tele-Elmarit f2.8, processed in Lightroom 3)

Another day and another move to a new destination, this time Golden on the Kicking Horse River. Along the way we stopped to have a look at the the spiral tunnels which take the Canadian Pacific Railway trains on a spiral journey through the mountains. It was pretty cool to see the train making its way through, I’m sure a train spotters dream!

Another stop to break up the journey was at a waterfall and then further along at Lake Yoho where we embarked on a 5k walk around the lakes edge. It was nice to stretch the legs and the sun was warm so very pleasant. A few brave souls even took a dip in the icy waters!

We arrived in Golden, picked up some provisions and set up camp at the edge on the river as well as the main Pacific Railway route, good job we packed some ear plugs, those trains are over 100 carriages long! The group of lads decided to cook an Asian inspired dinner which was pretty awesome and we had an early night, white water rafting is why you come to Golden and that’s tomorrows plan.

Through Wet ‘n’ Wild and with safety instructions observed and standard issue wet suits adorned we boarded an old school bus and headed to the start of the rapids. For 75 CAD we were to be flung down a level 3 section of the river with an option to take on the level 4 if we desired. Both of us found the level 3 pretty straight forward and wanted more so we stayed on, moved further down stream to miss a level 5 and started again minus three of our comprades. This was more adrenaline fuelled, but again we wanted more, maybe we should try it again in the rainy season. David even piloted / steered us through a level 3 which was good fun. Upon paying for the extra session it was 25 CAD each so a total of 100 CAD each, which we felt was a little expensive, but not as much as we were expecting.

After three hours of rafting we were all pretty tired so it was great news to hear that the tour guides, Eric and Zak, had decided to cook us up an all American BBQ! A real feast… stuffed. A quick lesson and after no time about eight of us were all playing some poker, matchsticks as coinage, which was good fun, especially when some people thought they had a great hand, when in fact they had nothing! Hehe sorry Wym!

Up very early again the next day for our long journey to Vancouver at 7.45am. We stopped at a Redwood Forest as well as an area called Skunk Cabbage, but this was closed as a family of Bears had moved in. Another stop in Hope, famed for the filming of Rambo, was a surreal experience. A 7.5hr van journey saw us arrive in the Vancouver area and set up camp for the very last time (on our intrepid tour!), followed by a visit to a pizza restaurant.

(Leica M9, Summicron-M 50mm f/2.0, Leica 90mm f/2.8, Zeiss 18mm f/4 ZM & Sony Cyber-shot DSC-TX5 processed in Lightroom 3)

On the 31st were up early once again with a longish drive to Jasper on the itinerary. We stopped off along the way at various sites such as Mount Robson, the tallest peak in the Rockies, and walked a 2 hour hike to the glacier lake which provided us with stunning views and reflections. When we arrived in Jasper our first stop was Robsons supermarket where we stocked up once again on a few goods from our group kitty. The kitty per week cost 70 CAD each and Helen paid 50 for a vegetarian inclusion.

Our campsite ‘Whistlers’ is located around 4km from Jasper town and we were welcomed with a good size campsite next to the shower block! Our first night in Jasper was spent around the campfire and our cooks were Leigh, Marie and Rhainnon who cooked up a fab bolognaise with cookies for pud!

The following day was a “free day” so Eric drove us into town to the visitors centre and where he would be pick up later at 5.30pm if a bus ride to the camp site was required. Most people, including us, headed straight for the laundrette. After much spinning and a little time on the internet we collected our items, deposited them in the van and hired some great mountain bikes. 24 CAD from Freewheel Cycle for three hours was a worthy investment as the two of us and Marian headed into the woods. There are lots of bike trails in this area that stretch for many miles, easy, moderate and difficult. We accidentally took a difficult trail up hill which was a killer, but we all loved all 25k of it. No Bears were spotted but we did see Elk on the trail and in the river.

It was our turn to cook dinner, so we headed back to camp early and cooked up a Vegi Thai curry, marinated chicken thighs and legs with rice. What better way to end a strenuous day than with a soak in a natural hot spring. 6.50 CAD is a bargain price and with two hot pools and two cold, it was a soothing end to a great day in Jasper.

Early starts are never pleasant after a nights sleep in a tent and at 6.30am quite difficult for some! The early start was needed to get us to the Edith Cavell Glacier before the hordes of fellow tourists arrive. First to arrive we headed on the short walk to the glacier and lake which we spectacular in the morning sun. Hiking onwards we walked through alpine forests, lush meadows, sleet, snow and strong winds to a high point where we could look over the valley. This was a great 12k hike; a real highlight so far on our Canada tour!

Lunch back at the campsite consisted of left overs from the night before and then a trip out to Lake Maligne where along the way we spotted our first Black Bears on the road side, a mother a two cubs. Other people did not seem to appreciate the dangers or the risks to the welfare of these animals and got far too close. We photographed from the van! After a walk around the lake and a hot chocolate to finish we headed back to camp for a BBQ. An early night after our long day. Tomorrow Banff.

(Leica M9, Summicron-M 50mm f/2.0, Leica 90mm f/2.8, Zeiss 18mm f/4 ZM processed in Lightroom 3)

We hope you enjoyed attempting some of the previous recipes from our Yangshou Cooking experience, so following on from this we’ve decided to tempt you even further with another review of our second favourite cooking course undertaken whilst travelling in Asia.

Helen had previously experienced a Chiang Mai cookery school programme when visiting Thailand back in 2004. Her experience then was good and gave her a real taste for Thai food and cooking, she did find it very inspirational indeed. This time around, Dave having never visited Thailand before was keen to do a cooking class and Helen wanted to have another go too! This time though we were looking for a class that offered something different from the everyday schools in Chiang Mai, and we came across the Thai Farm Cooking School.

We chose this particular school because it is located around 17km outside of Chiang Mai on a beautiful farm where they grow their own vegetables, herbs and organic fresh ingredients to cook with. They have two kitchens prepared for groups to cook aswell as a lovely outside eating area. Go to their website and take a look for yourself!!

Our guide and chef Tommy had a good sense of humour and for his age was a very well accomplished chef and teacher. We chose a curry paste from a choice of red, green or yellow, we also picked a soup dish, a noodle dish and a dessert. There were 3 different dishes to choose from in each section so the choices were good.

We chose to cook different dishes so we could taste each others food. Like the Yangshou Cooking School we each had our own prep and cooking station and Tommy would demonstrate a dish and we would follow by cooking it, he gave us many tips on spice, sauces and flavour. Too much spice would equal sexy lips!!

We both love Thai food so this was never going to be a let down for us! But it was a great day, starting off with a market tour going through the ingredients used in Thai cooking and when we arrived at the farm we had a garden tour taking us through their organic vegetable patches.

We made our own curry pastes – Dave chose a red curry and Helen a yellow one. We cooked a noodle dish each and whilst Helen cooked the hot and sour Tom yam soup Dave cooked a chicken Tom Kaa Gai.  As there was ingredients left over for the spring rolls we even got to make a few of those too!  What we couldn’t eat we took away with us for dinner later on!

This wasn’t the cheapest option of doing a cooking class in Chiang Mai as this is sighted as one of the top activities to do in the area, but it was pretty good value for money and we enjoyed the location, the chef and our tour group were all lovely too!

For a full day class we paid 1850 Thai Baht each, which is considerably more than the 1000 baht offering on their website. This works out to be around £35, which when compared to the Yangshou cooking school is a hell of a lot more!! Cost of travelling in Thailand however is considerably more than China, so for those of you on a budget there may be other cooking schools in Chiang Mai that are more appealing!

So for your pleasure we have a few recipes below, let us know if you try them!

Yellow Curry with Chicken / Tofu for vegetarian option – serves 2

Curry paste:

3 red dried chilles (soak in cold water for 15 minutes before use)
1 tbsp of chopped shallots
1tsp of chopped galangal *
1 tbsp of chopped lemongrass
2 cloves chopped garlic
1/4 tsp roasted cumin seeds
1/4 tsp roasted coriander seeds
1 tsp chopped tumeric
1 tsp yellow curry powder
1 tsp chopped ginger

Other ingredients:

70 grams of sliced chicken / Tofu (vegetarian)
1 cup of coconut milk
1.5 cup of water
1 cup chopped potatoes
1/3 cup of sliced onions
1 stem of spring onion
1 tbsp of fish sauce or soy sauce
1 tsp of sugar
1/4 tsp of salt

For the curry paste:

Put the ingredients for the curry paste in the mortar. Pound with the pestle until everything is mixed and ground thoroughly.

(we were doing this for at least 10 minutes!)

For the curry:
Put half cup of coconut milk in a pot and heat until boiling. Add chicken or tofu and curry paste. Stir until almost done. Add water, onions, potatoes and the rest of the coconut milk. When the potatoes are soft season with fish sauce or soy sauce, sugar and salt. Add spring onions. Serve with rice.

You can try different vegetables with this curry, we’ve tried butternut squash, sweet potatoe and courgettes, anything that will absorb the spices and flavour nicely will work. A little hint with the rice – we love to add coconut cream, cardamon and star anise to add some aromatic flavours.

* you can pick up dried Galangal from alternative supermarkets such as asian, chinese or organic.

Fried Noodles – Pad Thai

This has to be one of those dishes everyone loves from Thailand! It’s always first on the list when we arrive! There are prawns in this photograph but the recipe below is vegetarian with tofu – if you want to add prawns then feel free to do so!

Ingredients – Serves 2

80 grams rice noodles
1 cup of bean sprouts
2 tbsp of tofu, cut into small pieces
1 egg
1 tbsp of chopped pickled white raddish
1 tbsp of crushed roasted peanuts
1/3 cup of ripe tamarind juice (or 2 tsp of white vinegar mixed with 3 tbsp of water)
1.5 tsp of sugar
1 tsp fish sauce or soya sauce
1 tsp of chopped Chinese leek or spring onion
1 tsp of dried shrimps
a pinch of chilli powder
3 tbsp of oil
a pinch of salt
3 cloves crushed garlic

Heat up the oil in the wok on medium heat. Place tofu and fry until crunchy. Then turn the heat down to low. Add garlic, pickled raddish, (dried or fresh shrimps optional), chilli powder and stir until fragrant. Add tamarind juice (or vinegar ) and noodles and turn the heat up to medium. Stir fry until the noodles are soft. Turn the heat down to low. Make place by moving the noodles to another side of the wok. Add the egg and scramble. Add fish sauce, sugar, salt, crushed peanuts, bean sprouts and Chinese leek and turn the heat up to high. Stir fry thoroughly until well mixed. Serve with a piece of lemon and fresh salad.

Something for the sweet toothed!

Mango with sticky rice – YUM!!!
Serves 1-2 so double your ingredients for this one!

1 cup of steamed sticky rice *
1/2 cup of coconut cream
1 ripe mango (peel, remove seed and slice)
1-2 tbsp of sugar
1/4 tsp salt

Put the coconut cream, sugar and salt in a pot. Heat until boiling. Turn the heat off. Add steamed sticky rice. Mix well together and let to cool. Serve with mango.

You can buy this dish on the streets as we did one day on our way to the train station. It’s a very sweet tasting dish but works so well with the mango.

* You can buy sticky rice online or at Asian and Chinese supermarkets. The best tips for steaming sticky rice is to soak it first in cold water for a minimum of 4 hours or even overnight. Afterwards wash the rice with fresh water at least two times. Put the sticky rice in a steamer and steam for about 30 minutes until the rice is sticky and soft. When the rice is cooked always keep it in a closed container to prevent it from drying out and becoming hard. If the rice cools you can always steam it again.

Ever so the relaxed Thai ways we love how ingredients are measured out in cups, and the old fashioned tablespoon measures! Cook things for about this or about that! Ha! but seriously the food will taste amazing! Let us know if you attempt to try any of these dishes and if you’re feeling brave you could share your photos online!

Enjoy!

This is the first in a series of reviews taken from our experiences of several cooking classes that we participated in whilst travelling through Asia. We’re both foodies and love to explore new cuisine, this could have something to do with creativity. We both love to photograph and create nice imagery and design and we both like to design and create new and exciting food, and then photograph it! It all seems to be very complimentary!!

Whilst on the road, living out of our bags, on buses, trains and in hostels we didn’t get to cook and prepare our own food nearly as much as we would do on an ordinary day back home. In China we were really luck whilst staying in Beijing, we had an apartment for a month which mean’t we could go out and choose our ingredients from the local farmers market, this in itself was such a fantastic experience. Eating out all the time does take it’s toll but this is also part of the experience of exploring a country and it’s delights.

Taking part in a cooking class every so often mean’t we could explore further into the way the region or the country works with their local ingredients and taught us about the principles of their cuisine.It also mean’t we could eat everything we cooked!

We’re going to start with a course that we both loved and rate very highly in our travelling and food experiences. This was at The Yangshou Cooking School in Yangshou, Guangxi Province, China.

Their location on the banks of the Li River is stunning surrounded by karst peaks, bamboo rafts, and tourists! The course we did was a half day class starting at 8am with a local market tour. This is something that is very consistent with cooking courses in Asia, always starting with a market tour to give you an insight into where they source their ingredients from, what is local to the region and the atmosphere of a busy market place can be absorbed. Our chef and guide Kelly picked up on key ingredients that we would use such as bamboo shoots, chilli, chinese mushrooms and chinese eggplant before taking us back to the school.

We were informed about the morning, what we would be cooking and how we would do it. We each had our own cooking station with a wok on a gas stove, our own chopping boards, knives, bowls, oils and sauces for cooking with. The ingredients were portioned out for us and we would then prepare each dish before cooking it. Kelly demonstrated and then we cooked, and then we ate! For the final 4 dishes though we cooked them one by one and then had our own little banquet sat outside with the riverbanks below us – pretty idyllic!

Chinese cooking is all about sharing and dishes are served as a matter of balance. Hot and spicy dishes such as chicken with ginger and chilli should be offset by cooling preparations such as steamed fish or stir fried vegetables. A little bit of Yin and Yang occurs and equal attention should be paid for the balance of the food’s taste, texture, size, shape and aroma.

We had previously noticed how much oil was used in Chinese cooking, but on this particular course there wasn’t quite so much oil used and the dishes were very tastey and true to the Guangxi region. Not all Chinese food is the same, as we travelled from region to region we experienced subtle and strong differences in the presentation, spice, and taste.

There were around 10 of us in the class with a good mixture of young and old, and vegetarians were catered for equally. All in all we learned a lot about the values of Chinese cooking as well as picked up on some new and exciting recipes, which we think we could cook when we’re back in our own kitchen again.

Below are a few of those recipes! We hope you enjoy! Please do let us know if you manage to cook any!

Steamed Stuffed Vegetables

50gms minced pork / use finely chopped firm tofu for vegetarian option
1 tablespoon of Chives – chopped
One quarter teaspoon of salt
Mixed vegetables – peppers, tomatoes, mushrooms, courgette,

Mix the mince/tofu, salt and chives together. Stuff vegetables and steam for 15 minutes in a steaming basket. (Can use boiling water in a pan with an oven proof glass bowl instead and place vegetables in the bowl and then cover)

This dish is great as a starter and would be good at a barbeque or for a little tray of canapes!

Beer Fish

100gms fish (firm white with skin on)
2 tablespoons of peanut oil
Half tomatoe – chopped
Half green, half red pepper – sliced
1 tablespoon of sliced garlic tops or spring onions
1 tablespoon ginger – sliced
2 cloves of garlic – crushed
1 tablespoon of soy saice
Half teaspoon salt
Half glass of beer

Heat the wok, add oil and leave on full heat. Turn down the heat, put fish into work skin down, add salt on top of fish. Fry on each side for about 3 minutes making sure skin is brown. Put all veges, garlic and ginger on top of fish. Pour on soy sauce and beer. Cover with lid and cooking for 5 minutes. Remove lid add spring onions, reduce liquid for 2 minutes. Serve.

This is a really tastey dish indeed!! It’s so easy but we found it’s all about timing, adding the ingredients at the right time. A useful hint on the crushing of garlic – all we did was smash it with a large flat knife and that was that – no extra chopping required.

Eggplant Yangshou Style

100gm eggplant
2 tablesppons of peanut oil
Half red pepper – sliced
One quarter teaspoon of ginger – sliced
2 cloves of garlic – crushed
2 spring onions – sliced
Quarter teaspoon of salt
One teaspoon soy sauce
Half teaspoon oyster sauce

Heat wok and add oil. Heat until oil is smoking and then add eggplant and fry until browned and cooked. Move eggplant to side of wok, reduce heat and fry garlic, ginger and pepper for one minute. Mix eggplant with vegetbales, salt, soy sauce and oyester sauce. Add spring onions. Serve.

All of these dishes are for 2 persons, so double your quantities if you’re cooking for 4!

We started the day with our customary Luang Prabang breakfast; JoMa’s cinnamon and raisin bagel with jam, followed by oats, fruit and yoghurt. Our pick up was at 11.10am and off we went to the airport. The whole process was very smooth indeed and by 2.30pm we were in Chiang Mai, Thailand. Bliss.

A taxi took us from the airport to Julie’s guesthouse in the south-east area of the old town in Chiang Mai. They had a few rooms available and saving cash we opted for a triple for the night at 270 baht between the 3 of us. We spent that day sorting out things for the next few days of our trip with the most important on the list being a good cooking class. Helen has done the class in one of the many schools before and so we wanted to do one that was a little different. We booked a full day class for the 3rd with the Thai Farm Cooking School, costing us 1900 baht each, a little more pricey than some but with the experience of cooking at the farm and getting away from the city for the day. Other things we looked into were possible elephant sanctuary’s and buses to Pai. There are so many tours to choose from half the time it’s just a case of getting the price you want to pay for a tour that looks good value. The food choices in Chiang Mai are very good with a wide range of thai and international restaurants to choose from. We opted for a local cafe style restaurant for some long awaited authentic Pad Thai and Papaya salad.

We booked minivan tickets from Julie’s for 180 baht each to take us on the morning of the 4th so we had a few days to play in Chiang Mai before the next part of our adventures. We took in more temples, this time in Thai style design, and recognised some elements that have been taken into some of the temples we saw in Laos. We picked up a Thailand Lonely Planet second hand and paid more than we should have, only to realise this later on and we found a few useful camera accessory items from Paantip Plaza near to where the Night Bazaare starts from the east side. We explored the busy night bazaare and bargained for a fake north-face rucksack, hoping that it lasts! We asked at Julie’s about swapping to single rooms but they were very vague and we couldn’t help but think they had rooms available but were waiting for people booking treks and tours with them to use up the room allocation. This happens a lot in Chiang Mai.

The cooking class took place on the 3rd and we were picked up from Julie’s as part of the package. Our tour guide Tommy talked us through the day and explained that he would also be our chef for the day too. He was a real charmer with the ladies and had a good sense of humour to go with it. We started the tour by going to one of the markets a little out of town, we were really surprised by the organisation and cleanliness of the market. Tommy talked us through traditional Thai foods used on a regular basis, rice, sticky rice, fish sauce, coconut, curry pastes and so on. We then explored the market ourselves for a short while before continuing onto the farm. A couple on the tour bought some deep friend insects and frogs and managed to pass them around on the bus causing intrigue and disgust.

The farm is really nicely located around 45 minutes from Chiang Mai, we were introduced to the vegetable gardens and talked through the various herbs, fruits and vegetables growing there. Our first task was to make curry paste for our curry of choice, Dave chose green curry and Helen yellow curry. We bashed away with a mortar and pestle for around 10 minutes until all ingredients were nicely combined into a paste, some of which were chillies; fresh and dried, kaffir lime, galangal and garlic (many more went into each one!!) turmeric being the one that makes the yellow curry go yellow!

Once the pastes were made we went into the kitchen and started on the mains. We all chose from a selection of 3 different dishes per course and so have 5 in total to cook. We chose different options on purpose so we could try different things. The mains being green and yellow curry, a soup either traditional Thai or Tom Yum, a stir-fired dish, papaya salad, a noodle dish and a dessert. By the end of the day we had cooked and eaten most of our food including the dessert and we had pad thai and noodle dishes ready to take away and eat later on. It was a good course and we’d recommend this school to anyone looking for a cookery get away.

We enjoyed Thai massages that evening along with a few people who had joined us on the course. This is something you must do when you come to Thailand; have a Thai massage. Helen opted for an oil body massage which was very good indeed, and Dave enjoyed a more hardy traditional Thai one, both costing in total 400 baht. Not bad! We went to a salon called Panna which is located near to the eastern gate and we liked the idea of doing a one day massage course and looked into this for when we would be back from Pai.

(Leica M9, Summicron-M 50mm f2.0 & Olympus PEN, 17mm f2.8 & 100mm f2.8, processed in Lightroom 3)

We woke up early to the sound of eager cockerels the first going off at around 4.30am. It wasn’t the best night’s sleep with a very hard mattress indeed and snoring echoing throughout our eco-shack. We had a cooked Laos style breakfast in the form of noodle soup, eggs and fruit, Helen was getting her appetite back and starting to feel a little more like herself again. We left the village at 8.30am and began to trek once more through forest land, past more karst peaks and made our way up and down a hilly terrain which required a little more effort than the flatness of the day before. We had a few descriptions of plant-life and the area and we walked for a good 4 hours before arriving at the second village for a home cooked lunch. We sat inside someone’s home at the back of a shop and chilled out awaiting more food, it was really kitsch inside with old wardrobes, bright wall colours, retro tiles and clothes everywhere. It was a good little stop for photographing! More rice, more soup and stir-fried egg and we were all ready for a nap. No time for this though as we were waiting for a pick up to take us to the Blue Lagoon.

On the usual itinerary there is a tractor ride involved whereby you get pulled along on a cart by one of their home-made style tractors; not like ours at home. This didn’t happen for us because there were 8 in our group and the tractor wouldn’t cope with all of the western weight. So we had a mini-van take us to the lagoon instead with music blasting out of the over-hyped stereo. It took around 15 minutes to drive to the lagoon, packed in on a bumpy ride. The lagoon lives up to its name and is a very intense copper sulfate looking colour, it’s hard to believe that the lagoon is natural as it seems more like a chemical phenomenon. There were no scientific descriptions available from the tour guides only spiritual ones. It’s quite deep and plays host to shoals of large fish. Most of the group plunged in for a cooling swim after we walked around the edge of the lagoon, we both decided to photograph and observed from the sidelines. We hope the photographs show the intensity of the colours and the subtle reflections that glowed.

After a group photo we continued in the minivan to a point from where we walked a further 2 km to meet our pick up trip. At around 3pm we met our pick up back to Tha Khaek and we were back in the town at just before 5pm with an en-route detour to the bus station so that we could book bus tickets for the next day of travel. Back in Tha Khaek we checked into the Travel Lodge along with the rest of the group and settled in for a relaxing evening of food, chat and planning. It’s a really good spot for meeting other backpackers and they have a good outdoor seated area. We would recommend staying there and the dorms are good value for money if you’re on a budget, we paid 50,000 kip for a double with shared bathroom.

(Leica M9, Summicron-M 50mm f2.0 & Olympus PEN, 17mm f2.8 & 100mm f2.8, processed in Lightroom 3)

We got an early bus to Koh Kong, although as per usual it took over an hour to leave the city and then we were still stopping along the way to pick up other passengers, many of whom didn’t have seats so were sat on plastic chairs in the aisles. After around 5 hours or so we landed in Koh Kong at a bus stop a little way out of the main streets, tuk-tuk drivers once again were hassling us to take pick up into town, but we knew from the scale of the map that it wouldn’t be too far to walk. We met Ali and Carl who’d been traveling mainly in India on the bus and we all decided to walk in together. We landed at The Dugout Hotel, which is quite easy to find on the main street leading towards the market. The manager is Australian and pretty helpful when it comes to advice in the area, we opted for a room that was more than we were hoping to pay but thought we’d just stay there the one night. They have a small pool there too so we were keen to go in for a dip to cool down from the afternoon heat.

Later on we met up with Ali and went to have a chat with a local eco-tour operator ran by a friendly chap called Mr T, his office is located at Dugout, and they are owned by the same guy who runs the Oasis Bungalow resort a little way out of town. We found out about tours on offer and what was possible for us to do and see on Koh Kong Island, after going back and forth and realising we couldn’t stay on the Island, Mr T made a few calls and pretty much made up a tour for us on the spot. We could take a 2 day boat trip to Koh Kong Island, visit the beautiful beaches, have barbecues on the beach, all of our food and stay at a fishing village called Alatan that is connected to the island via stilts and wooden bridges. For the 4 of us to go it would cost $55 each! This was a good price considering the tours we had paid for in Vietnam. So we agreed and decided to leave the following day. If you do go to the tourist office at The Dugout please note that this isn’t a tour they do on a regular basis so don’t expect it to be advertised. They offer other types of tours including jungle treks and mountain biking in the area, Koh Kong itself doesn’t have much going on, it’s a small town which can be used as a handy base to go off and explore.

We were picked up at 8am and taken to the harbour where we had a boat, driver and guide waiting with us along with a fridge full of food. It was a long boat that they had decked out for our comfort, Mr T came along to make sure everything was ready and set up for us and off we went. The first part of the boat trip took around 2 hours and on the way we even bought our fish from a local fisher-mans boat! We took a brief stop at beach number 1, we all jumped off the boat and went for a swim in the crystal clear waters. The beach was beautiful with no-one else around so we were excited about going to the further afield beaches.

After around half an hour we carried on towards beach number 3, here we stopped and the driver threw in the anchor. We had until around 4pm here, and so we swam, sunbathed, ate a fantastic fish barbecue meal, swam some more, the guide built us a shelter from the sun, Carl tried to catch a crab and so on. All in all it was absolutely gorgeous, we had the whole place to ourselves, the sea was beautiful and clear and it was so serene. At last we had found a paradise. We had heard that not many people come to Koh Kong Island other than on day trips because the military operate the Island so it’s not the safest place to stay, also the trips only go when there are more than 4 people so this meant we didn’t see any other tourists, only fishing boats.

After a lazy afternoon on the beach we got back into our boat and made the hour journey to Alatan fishing village. We weren’t expecting what awaited us at all. The village is build up of around 50 or so houses all built on stilts going away from the Island for around 1km. As we arrived many local children were waiting for us, all shouting hello and smiling and laughing nervously in anticipation of our arrival. We instantly felt very humble and privileged to be there and were taken into the house which would be our base for our stay. As soon as we got inside the children were posing for photographs, asked Dave to do some English spelling and took us up onto the Island where their school is based. We were quite overwhelmed by the whole experience, they were so happy for us to be sharing their home with them, showing us around their school and attempting to speak English with us. The photography opportunities here were fantastic.

After an hour or so of playing with the children we sat down for dinner and enjoyed more fish, rice, salad and fruit. We had previously seen two full size snooker tables in one of the houses a little further away from where we were and asked if we could play some snooker/pool. We have no idea how easy or hard it was for them to get those things in there, we were amazed that they had them and they clearly kept them in mint condition. It was also amazing to see how each family have some way of making money; either by fishing, selling groceries, a little cafe at one end and then the snooker hall!

So we played for an hour until going to bed at around 10pm, we had an audience watching us the entire time and Helen didn’t play well at all. We kind of just wanted to be unseen at this moment in time wishing for a game of pool on a snooker table to end!! Unfortunately for us Ali and Carl beat us 2-0, but Helen always makes a point that pub sports…just ain’t her thing! ha ha!

So to our bedroom which our hosts had vacated for us for that night, 4 of us all lined up on a thin mattress, with water underneath and noises from loud televisions, babies’ crying and the like meant we were on for a restless night. Still the experience of being there far outweighed any of this and we were very happy to have stayed in Alatan that night.

(Leica M9, Summicron-M 50mm f2.0 & Olympus PEN, 17mm f2.8 & 100mm f2.8, processed in Lightroom 3)

We booked a 3 day 2 night tour with Sinhbalo tours (tour – “SBL8 – Cycle from MyTho to Cai Be, Vinh Long and Can Tho (3D/2N)”) along with new best friends Justin and Jules. We had been recommended the company by other travellers we’d met in Halong Bay who’d actually made the statement that it was the best thing they’d done in Vietnam, so based on this we thought they would be a strong bet for a good cycling tour. Other companies tend to charge more for similar tours and we didn’t want to stretch our budget too much.

The first day involved a mixture of bus, boat and cycling. The bus took us from HCMC to the Mekong Delta and took around 3 hours, as soon as we arrived we took a boat journey along the Mekong to an Island where we were introduced to local life, food and animals! We had some lovely very fresh fruits and tea as well as some baked rice cakes (a little like sweet poppadoms), our guide Duat talked us through the family home and traditions, they were getting ready for festive family celebrations leading up to TET. This led onto a little boat trip through one of the Mekong canals, the whole route to ourselves led us back peacefully to the boat where we had got off. So it was a pretty leisurely start to the day that ended seeing us having lunch at a crocodile and coco-nut farm. Crocodile was not on the menu fortunately but they were there for us all to see and others to tease. The food served was fairly good, but we almost expected a little more, especially after the food of the Halong Bay tour.

We made another crossing of the Mekong river via boat and met the tour bus which had a fine selection of mountain bikes ready for us to explore the area. Our guide lead the way on a 20km ride along roads and trails which included plenty of “hellos” from children along the way, this is something you get used to very quickly when cycling around. Another boat journey landed us at the home-stay for our evenings stay. It was more like a simple eco guest house on stilts rather than a homestead but non the less it provided double beds with mosquito nets. A short walk around the local area gave a flavour of local life and then it was time for our evening meal. This was quite similar to lunch which was a little disappointing as its nice to try different menu items, however it was well received by everyone. Some card games, beer and a glimpse of fireflies in the trees finished the day off nicely and we were all looking forward to the next installment of cycling.

(Leica M9, Summicron-M 50mm f2.0 & Olympus PEN, 17mm f2.8 & 100mm f2.8, processed in Lightroom 3)

Up early at 6.30am and then breakfast was served, consisting of bread, jam, eggs and watermelon. We climbed aboard our stallions for the day (21 speed mountain bikes) and started off the 1.5hr bike ride through the delta area. We passed many little villages and homes with yet more screams of “hello” from the kids we passed, rice fields and cows. The heat of the day was quite oppressive however we had plenty of water supplied by our tour guide and eventually we arrived at a town and increased our energy with a good feed. We were informed that it was 35C by a local who was sheltering from the midday sun.

After a good rest and a rendezvous with the support (ford transit) van we stocked up on bottled water and then headed off along sealed roads towards the suspension bridge. This was a great climb to the top and certainly got the blood and sweat pumping, but we were rewarded with a lovely view of the area, and the best thing about going up, is the knowledge that you go down on the other side! Much speed and fun.

We arrived at the next town and settled into the provided accommodation which was very nice. Our guide met us after some rest time and took us to a nearby restaurant on the water front of the Mekong. The food was again great with lots of variation and options for the vegetarians. We had a walk around the town which was in preparation for TET and very busy, a few beers and then bed time.

On our last day of the tour we started early again with a 6am breakfast followed by a short bus ride to a taxi boat that ferried us to the famous floating markets. The boat journey took around 10 minutes and as we arrived at the markets there was a real buzz in the air, people shopping for their store supplies, pulling up alongside bigger boats in their small long boats, transporting vegetables, fruit and other wholesale items between each other. Some of the boats are huge and in between you’ll find a little lady selling street food from her tiny boat. We stopped at a pineapple sellers boat, got off ours and onto the top of theirs, we sat and they prepared freshly picked pineapples for us to eat there and then, they were so juicy!! After this we got back onto our boat and continued to drive past other sellers and vendors. It was a really impressive and insightful start to the day, just seeing how this type of community trade and all between boats is so different from what any of us expected. It’s good to get to the markets earlier in the morning or as early as you can manage as they finish at around midday having started at something like 4am, by 10am many tourists appear and it gets really busy. We were there at around 7am and there weren’t too many other tourists around.

We left the markets after an hour and continued up-river to a point where we met our trusty driver once more, he was there waiting with our bikes ready for us to ride on the last leg of our cycling trip. The last bike ride of the trip was quite tame and took around 2 hours, going through more villages, over more bridges and passing my many children shouting ‘Hello…what’s your name?’ and so on. At around 11am we found ourselves back at the hotel where we had time to shower and check out before starting the journey back to HCMC. The journey back took around 4 hours with an hours break for lunch at a posh service area called the Mekong Service Area where it seems most upper end tours take you too, it was a little like a 4 start resort made up of just restaurants. The food was good and Helen even had her own fish and vegetarian menu, they made some rice balls that came up into big balloons probably the most interesting thing about it. It was also our last supper with Justin and Jules so we toasted to good times in Vietnam.

Back in HCMC we said our goodbyes to our 3 week travel buddies and went our separate ways to our hotels. Later on we managed to get to the post office to send on our winter gear to Australia (we shouldn’t be needing it until then!?) We sent two 2kg parcels costing around $25 for airmail delivery. We ate at Zen once again for a tasty vegetarian feast, walked around the area and then went back to Luan Vu to get ready for our trip to Phnom Penh the next morning.