I’m so excited to share that I’m featured in the January issue of Good Housekeeping. Inside, you’ll find my travel & food story, “Getting a Taste for Thailand” — a piece that follows me as I reconnect with my Thai heritage, and the ingredient that quietly shaped my journey as a cook: tamarind.
Revisiting my Thai roots (with Auntie Dang)
One of the most special parts of this trip was getting to cook with my beloved Auntie Dang. Food is memory, family, and storytelling — and being back in Thailand, cooking together, reminded me exactly why I do what I do.
Bangkok & Chiang Mai through markets, temples and street food
In the article, I take you through Bangkok and Chiang Mai — the markets bursting with colour, the calm of temples, and the street food that always seems to deliver the biggest flavours. It’s an invitation to travel with your senses: taste first, then fall in love.
Street food spread
How tamarind inspired my cooking (and a recipe to try)
Tamarind is one of those ingredients I never stop coming back to — tangy, deep, and full of character. In the magazine I share how it inspired my sauces, plus a recipe for Chilli Tamarind Prawns with Mangetout. The recipe is also available in my bestselling book, The Asian Pantry.
If you spot the magazine, do have a browse, and if you cook the prawns, I’d love to see it. Tag me on Instagram @dominique_woolf
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