From her studies as the only foreign apprentice in a prestigious Chengdu cooking school to her storied career as an award-winning food writer, there are fewer better guides to a Sichuan kitchen (outside of China), than Fuchsia Dunlop.
Described by the Sunday Telegraph as ‘the best writer in the West on Chinese food’, Fuchsia’s passion for her subject is unmistakeable, and has been artfully collected in a series of bestselling cookery books.
Tonight Fuchsia takes us on a culinary adventure to Sichuan, courtesy of the wonderful folks at Dainty Sichuan restaurant. Throughout the evening, she’ll share her extraordinary experiences in China in the best possible way – accompanied by an exquisite six course banquet of specially selected dishes from her new collection, Every Grain of Rice.
Fuchsia will be speaking with food aficionado and Melbourne rock identity Julian Wu.
Julian Wu is Melbourne’s foremost rock chef, with a long history straddling Melbourne’s rock and street food scenes from the 1980s to the present day. Always a keen amateur chef, his first gig after completing high school was working as a short order cook in a suburban pizza parlour in the early... Read more
Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China collecting recipes for nearly two decades. Fuchsia writes for the Financial Times, the New Yorker and the Observer, among others. Her previous books include the award-winn... Read more
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