Chef Sam Gowing

21/02/2026

21/02/2026

From Bombay to Bhutan… what an honour to be a distinguished guest at the celebrations for the 46th Birth Anniversary of His Majesty the King, Jigme Khesar Namgyel Wangchuck
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Gross National Happiness (GNH) is Bhutan’s belief that success isn’t just measured in dollars — it’s measured in wellbeing. Introduced by His Majesty the King, it values community, culture, environmental care and good governance alongside economic growth. A national recipe for a balanced, sustainable and happy society.
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I’ve been invited by the Kingdom of Happiness, Bhutan, to propose a culinary program connecting food and happiness which is truly extraordinary.
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A pleasure to meet His Excellency Sonam Tobgay, the Australian Ambassador of Bhutan, the BBAI, and the vibrant Queensland Bhutanese community.
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Special thanks to my new friend Professor Melinda Edwards,
Honorary Consul for the Kingdom of Bhutan in Brisbane for this opportunity and very warm welcome.

And, yes I did join in the dancing circle!
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From Mumbai’s spice markets to Brisbane’s Bhutanese community … food. happiness. culture. connection. ✨

20/02/2026

🔥 Mumbai markets don’t open… they ignite. Somewhere between the honk of a tuktuk and the pungent aroma of frying everything, you realise this isn’t wholesale shopping — it’s theatre!

There isn’t a “central market.” Mumbai is entire worlds — each devoted to a single obsession.

The fish market is nowhere near the flower market. The spice traders aren’t beside the fruit sellers. The vegetable mandis hum in a different postcode altogether. Each market is miles from the next, like specialised kingdoms with their own rhythm, rules and scent.

And then — unexpectedly — there’s the newspaper sorting. Mountains of print bundled, stacked, flicked, and dispatched with military precision - by bicycle. A choreography of headlines before most of us have had chai.

Bargaining at the dawn fish market is an Olympic sport. And the flowers, oh the flowers — garlands strung before sunrise like edible sunshine.

The lunch riders weave through Mumbai’s chaos on two wheels, balancing steaming tiffins like mobile treasure chests, delivering a hot meal and a tiny miracle to every office desk.

We even witnessed the world’s largest outdoor laundry in action, Dhobi Ghat, where mountains of clothes are beaten, scrubbed, dried and the denim is dried with astonishing precision — a rhythmic spectacle of suds and sunlight.

Vendors stack pyramids of jewel-toned spices like they’re competing for a Bollywood close-up. The air is cardamom and chaos.

The soundtrack? “Madam, special price for you!” (It’s never the special price.)

We came for a quick wander.
We left with fishy feet, rose scented memories, besotted by spices and a life lesson in negotiation, patience… and awe.

Mumbai, you magnificent, marigold-scented hustle. 🌼

18/02/2026

Our incredible Sari Sisters adventure led us to Philipkutty’s Farm in Kumarakom, a 30-acre sustainable paradise island.

The farm, still gracefully recovering from devastating floods, is a Garden of Eden—macadamia trees bloom alongside every tropical fruit imaginable, and herb, spice and all things nice are tended to with loving care throughout this inspiring, impeccable homestay.

The moment Mummy, the magnificent matriarch discovered I was a chef, she reached out for my hands, we danced in her kitchen, and in that simple, shared movement, a rare heart-to-heart connection was formed—one of those unions that feels impossibly precious when like-minded souls meet. It truly was one of the greatest experiences my culinary life and still brings tears of joy.

Our experience was an invitation into something deeply personal. Every spice carried a story, every technique held a memory, and every homegrown ingredient was added by instinct, not necessarily precision.

We toured the amazing garden, eyes wide open, jaw on floor at the amount of work and dedication to revive the flood stricken farm as it slowly returns towards botanical glory.

By the time we re-embarked on our little boat across the backwater, we felt like we were leaving home and farewelling family, hoping to return.

14/02/2026

Valentines Day. Hands together, heart open, thinking about lunch, and also about love.

Love is not just a feeling — it’s a practice. Yes to wine, roses and romance, more importantly, yes to patience, unconditional, gloriously imperfect, self-acceptance, and the fine art of letting go of what no longer serves you, especially as the year of the snake dissipates - 🐍or should that be hissipates?!

Compassion for all beings starts close to home — with how we speak to ourselves when we wobble, when we’re tired, when we burn the metaphorical (and actual) toast. Compassionate detachment.

No point serving up kindness to the world if you’re starving yourself of it.

Today’s recipe is simple:
🙏🏻A generous handful of presence
🙏🏻A splash of humour
🙏🏻A slow simmer of gratitude
🧂Season well.

Connection to the Universe is the remembering that you are not separate — you are part of the same living field that moves the tides, grows the forests and lights the stars.

May all beings be safe.
May all beings be fed.
May all beings feel seen.

And if in doubt — breathe and lift the corners of your mouth. 💛

11/02/2026

Woking the world one chilli at a time. 🌶️


📷 .higgins.7 ❤️
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30/01/2026

A beautiful throwback to Christmas Day 2019 — such a pleasure preparing the extended holiday feasts for the Hemsworth family. Lovely to see this moment shared again today.

https://www.realestate.com.au/news/hemsworths-rare-look-into-50m-byron-bay-family-home

29/01/2026

Cooking for the Lungs, the Heart & the Days That Feel Heavy.

When using food as medicine for grief, we prescribe pungent flavours. Ginger, garlic, onion, cloves, cayenne, cinnamon, cardamom, cumin, thyme, sage, turmeric, wasabi, horseradish, mustard seeds and greens, radishes, black and green peppercorns. These foods are warming, aromatic and robust—the first port of call for the lungs.

Pungency disperses. It moves energy and fluid. Phlegm. Tears. What has been held too tightly.

During my three-month convalescence with pneumonia a long time ago, I lived mostly on boiled peas and mashed potatoes—simple, soft, comforting. Easy to digest. It allowed my gut to rest and my body to heal. Grief asks for the same gentleness. Recently, humble pasta has been my refuge; penne, peas and garlic have offered quiet comfort during times of despair. My dear friend Sarah Swan’s heart-warming congee recipe (occasionally available at Bay Grocer) may also hit the spot.

Healing asks for warmth. Simplicity. Patience.

👉Read more:
https://open.substack.com/pub/chefsamgowing/p/great-barrier-grief

29/01/2026

Today, I’m sharing something deeply personal. My beloved Maine C**n, Max, passed earlier this month after eighteen incredible years. This piece is a reflection on grief, love, and the ways we can care for ourselves—physically, emotionally and spiritually—when someone we cherish leaves us. I hope it resonates with anyone navigating loss, whether human, animal or otherwise.

For the love of Max: Reflections on Grief, Love and Healing Through Food and Breath

23/01/2026

23/01/2026

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