Hunanese government award!
At the conference today I received a Hunanese government award for contributions to the internationalisation of Hunan cuisine! It was worth getting up at what seemed…
In praise of hong cai tai (and other Chinese greens)
I’m back in Changsha, where I lived for a few months while researching my Revolutionary Chinese Cookbook, for the first time in five years. It’s wonderful…
Shanghai in November
Arrived in Shanghai to warm and sunny weather! I had a simple vegetarian lunch at a Buddhist monastery (Shanghai wontons stuffed with shepherd’s purse, green pak…
Guild of Food Writers knife clinic
The knife clinic, held last Thursday, was great fun. Delicious canapes by Daylesford Organic, great demos by Marianne Lumb and Corin Mellor. And I did a…
A Chinese view of Italian food
You can read my piece about eating my way around Piedmont with Chinese restaurateur A Dai on the From Our Own Correspondent pages of the BBC’s…
Vegetable extravaganza
For special banquets in the private rooms at Barshu restaurant, the kitchen can provide carved-vegetable centrepieces for the table. This carrot-bird ensemble is what one of…