Foodtango: Bringing Solo Diners Together

The answer is nothing, at least for the moment. "It stays as is," Moran tells Good Food. The duo's pub interests expanded last year to include the Clovelly Hotel, which they also snapped up. "We're still working on what we'll do at the Cloey. Not 100 per cent known yet. I'm hoping for a new restaurant, but that may not happen until next year," he says.This is the summary field

It could well be if the Bangkok Metropolitan Administration have anything to do with it. The Sydney Morning Herald reported today that authorities are intending to ban street food vendors city-wide. Chef David Thompson (Nahm in Bangkok; Long Chim in Sydney, Melbourne and Perth) remains sceptical."There's one thing you don't do with the Thais, and that's get between them and their food." Thompson believes the operation will be unsuccessful, especially as it moves from the more westernised parts of Bangkok, to the purely Thai areas of the city. Bangkok's thriving street food scene is a deep part of the city's rich tapestry - sitting on a little plastic stool, pressed side by side with office workers and street hustlers, everyone sweating over their soup. Meals by the side of the road are the great human equaliser in a town like Bangkok. To take that away from the people who eat like this every day could be a disaster. Especially among the less fortunate. "I know the Thais," says Thompson. "And street food's not a fad, it's a community need. If you're poor in Thailand and you live in a small pokey room, you don't have room to cook. If they take away street food, the poor will have nowhere to eat. It's a desperately needed part of the community."

You will need: a cup of orange juice half cup white sugar, 1 cinnamon stick, 1 orange cut into 8, 10 whole cloves 1 (750 ml) bottle red wine In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer. Put cloves and orange pieces in the simmering water. Continue simmering for 30 minutes, until thick and syrupy. Pour in the wine, and heat until steaming but not simmering. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.).