Not so much an artistic type, I've tried to broaden my sensual horizons with a round of cultural experiences to see if these mad hatters get off on art as much as I do on food and wine. I ran into Ms. Siraporn at a jam courtesy of the good groovy folks at a gallery on Eberdeern Street of all places, and she invited me to ‘The most authentic Thai food outside of Thailand.' Well, frankly I'd heard that before from even the finest five-star-hotels here in our fair land, and said I would have to taste it to believe it.

The first time I went to Posto Pubblico it was a hit-and-miss experience, featuring small portions, average service, and while some dishes were tasty one was so heavily seasoned I couldn't eat it. As a new opening I gave it a second try. It was an improvement on the first, the dish I found inedible was edible and the service was better. The portions were still small and the kitchen forgot our pasta, which when it did arrive was enjoyable. This inconsistency was the reason I went back for a third time.

Due to a clever marketing move by New Zealand exporters in the 1950s the Kiwifruit is thought by many to have originated from New Zealand, home to the famed flightless bird the Kiwi. In fact this delicious fruit originates from China, where it is known as yáng táo (sunny peach) or mahout tao.

Perilla or Shiso (leaves), as many people know it, is an annual herb and the aromatic leaf that is most commonly served with sashimi. While the leaf can add contrast to the raw fish when eaten together it is much more versatile than this common use.