Khanh Ong's Global Food Adventures & Cookbook

0:00From Sydney, this is your March 5th update. Con Ong, the MasterChef alum and cookbook author, is juggling a pack schedule these days. He's fresh off filming a luxury escapes travel series in Asia, with more trips lined up to Montenegro, Sicily, Corfu, and Spain. He's also wrapping up the first draft of a new cookbook set for release in 2027. This weekend, he'll head back to the Formula One Grand Prix in Melbourne as an American Express dining ambassador. For the VIP lounge, he's bringing his own creation, a native mingle lassie ice cream dusted with Davidson Plum, plus a nostalgic mix of vanilla, malt, caramel, and honeycomb. It's his second year partnering with the brand. Fans love hearing cons takes on Melbourne spots. He raised about gimlet for puffy knuckle free toe, soy 38, for balanced ties some tum, Sarah Kitchens modern Filipino dishes, and China bar, reliable roast meats. For coffee, Padre at South Melbourne market, pairs perfectly with a spring roll, while

1:03top-patic enrichment shines with chili eggs. In Sydney, he heads to industry beans for precise brews, bills for iconic ricotta hotcakes, moon move for vibrant seafood, and maybe Sammy for martini. Flights. His top food city is Ho Chi Minh city in Vietnam, where bunthit nuong stands out for his charred pork and fresh herbs. He stays at spots like the reverie Saigon for luxury. At home, Khan keeps his simple with Vietnamese rice paper rolls and guilty pleasures, like a dirty vodka martini, or fried chicken with caviar. His big kitchen tip relax, taste as you go, and keep the joy in cooking. A quick thank you to our sponsor of today's episode. Headphones in a pillow, simple idea, surprisingly addictive, S-O-L-I-SOLYPILO.com