KIA ORA (AIR NEW ZEALAND INFLIGHT) MAGAZINE - DECEMBER 2018 — Red Pork Press

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REVIEW PENANG IN 12 DISHES - KIA ORA (AIR NEW ZEALAND INFLIGHT) MAGAZINE, DECEMBER 2018

Kia Ora Magazine - December 2018.jpg

In a Sichuanese tea house... where the boys light up.

How To Hotpot 101. Complete with panda Alice bands, natch.

Meet meat retailing, Sichuan-style. Pork from here to breakfast time.

Mmmmm. Bunny on the grill. Yes, that’s right; deep in the heart of Sichuan province, they love flame-grilled, chilli-slathered, finger-licking-good rabbit. Bones to chew, and all.

Blowing away the China preconceptions at Liujiang, Sichuan province. Country air, night skies, clean river waters, village food, local tea. #bliss

Snapped on a recent trip to Sichuan province. While some places invoke Mao for trend-driven reasons, this place never got around to taking him down- this is El Originale. Circa 1950s-60s. Amazing. #lovechina #insearchofchina @chinabriefly @travelchina

Haircutting, Sichuan-style. Xilai; atmosphere for days.

Sichuan food at its simplest and finest; char-grilled green chillies. These things are hot! On assignment, researching for Red Pork Press. Life is tough...

Up on the website, see https://www.redporkpress.com/recipes/ for the recipe and some of our hallmark ‘tude #canthelpourselves. 📷 Leanne Kitchen Styling @morganfood Technical Advisor/Moral Support @in12dishes

Yayoi Kasuma’s emblematic Red Pumpkin on the art island of Naoshima, Kagawa Prefecture. Recently snapped from the ferry, docking at Miyanoura port. Surreal. Incredible. Quirky. Etc.

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