Deep fried seaweed

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It’s happy hour. Instead of one tumbler of rice whisky I am served two.
At least a snack of deep fried Meekong seaweed helps line my stomach.

Ed Charles is a journalist and digital consultant who spend the better part of the part two decades in Australia. He trained with IPC in London and has written for major international and national business and lifestyle titles. Establishing this blog in 2005, he was one of the first of a handful of food bloggers in Australia. He's spoken at the Melbourne Writers Festival and Emerging Writers Festival and has broadcasted regularly on food and digital media issues. He is currently writing a history of mankind told through food.

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