When we visited Thailand, my grandma, Yai, cooked in her little kitchen under a dim light, sweating over a gas bottle in the heat to make our favourite dishes. Mine was Khao Khluk Kapi, a sweet and savoury dish, shrimp paste infused rice with slices of chewy sweet pork sausage, shredded sour green mango, and a chopped omelette with bright red chillies on top. Every mouthful was spicy, sweet, salty, and sour. The four essential flavours that Thai cuisine is famous for.

Hopefully, my prior knowledge could be of use to visiting UWA students or those considering studying at the Albany campus.