Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
First published in The Examiner on 15 September 2023. 800,000 tonnes: that’s how much food we waste every year in Ireland. It’s a shocking amount, with much of that discarded food going to landfill,...
First published in The Examiner on 15 September 2023. 800,000 tonnes: that’s how much food we waste every year in Ireland. It’s a shocking amount, with much of that discarded food going to landfill,...
Butter Boy is a most excellent name for a cookbook, and the contents more than live up to the billing. Paul Flynn’s fifth book, a collection of three years of his Irish Times columns,...
Back to school means the return of the dreaded school lunches – along with breakfast and dinner. In my annual feature for The Echo, I talk to Lou Robbie about taking the stress out the lunchbox.
Yoga retreats that focus on good food: chef Erica Drum talks about cooking for the Yoga Feed retreats that she runs with yoga teacher Lucybloom Webb and how hands-on cooking classes have now become an essential part of the weekend. Five other yoga retreats where you can flex and feed.
There were brilliant blue skies for the Euro-Toques Food Awards 2023 at Wexford’s Dunbrody Country House Hotel on Monday, where the best of Irish food producers were celebrated by the chefs who use their...
Passionate about working with small producers and small farms, Karen O’Donoghue of the The Happy Tummy Company in Westport uses Irish-grown heritage wheat grains, free range, pasture-raised eggs from the regenerative Mad Yolk Farm, Highbank Orchards’ organic apple cider vinegar and Achill sea salt “because you do notice the difference.”
If you decide to swap your imported sweet treat for something made in Ireland, it’s no hardship as we’re fortunate to have a comprehensive confection of Irish-produced chocolate choices.
When you have one 500g pack of Lúnasa Farm minced pork (#mediasample) and five people for dinner, a batch of meatballs will be your best friend. These pork and ricotta ones, served with lemon...
