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Sichuan Seafood “Duncannon” Style
Fuchsia Dunlop describes Sichuan food, Chuan Cai as the spice girl of Chinese cuisine “bold and lipsticked with a witty tongue and a thousand lively moods.” Too true. Even the Chinese warn you against...
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Home-Style Lemon Chicken with Earth Three Fresh
I feel I should begin this post with “well that didn’t go so well…” You know that moment in the kitchen when you realise you have taken on too many dishes simultaneously. You’ve got yourself addled...
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Steamed lemon and ginger fish Duncannon style
“First kill your fish” the title of the third chapter of Fuchsia Dunlop’s Shark’s Fin and Sichuan Pepper caught my imagination because of the casual attitudes to animals and fish I encountered along...
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Stir-fried Honey Sesame Beef
Listen up friends you are going to LOVE this recipe. When I first visited Australia in the mid-1990s, long before I knew I would have a daughter living there, I was blown away by what was being...
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A Tale of Three (Irish) Restaurants
A word of warning. This is not a restaurant review. It’s just a reflection of what it’s like to visit Irish restaurants where you are made feel at home and embraced and welcomed like old friends of the...
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From Duncannon via Beijing – Shananigans Pulled Pork
Well hello there. I’m the pool of liquid on the sofa in Shane and Shan’s Beijing apartment trying my best to reconstitute myself into human form. I am back in China for a second time in as many months...
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Aldridge Lodge Restaurant Duncannon
I love to travel, to wander the world in search of new experiences and great food, but sometimes the best treats of all are on my own doorstep. This weekend is one of those lovely summer weekends in...
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