It was sweaty, sometimes dusty, but absolutely fun-filled. We were on the back of a small song taew, with bags full of fresh local produce, listening to a young Australian chef explaining the recipes he planned for our lunch.
Executive chef Luke MacLeod on the back of a small song taew with his basket of fresh local produce.
As amazing as it seemed to we native Thais, the blond, blue-eyed host occasionally pointed to small establishments along the route where he usually bought homemade sausages, organic chicken and exotic fruits.
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