Recently I was privileged to interview one of my culinary heroes: British food writer and chef, Fuchsia Dunlop.
Dunlop was the first Westerner to study cookery at the Sichuan Institute of Culinary Arts and the first person to bring an understanding of Chinese regional cookery to Western home cooks and foodies. Her work inspired me to take a culinary tour of Sichuan in 2006 and, in part, also inspired me to thread food through my novel, Ghost Girls.
I interviewed Dunlop for the Weekend AFR. You can read the full article here.