Christmas Pressies for Foodie Friends


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. Sarah says:

    Hi Caroline, I totally agree about the griddle pan… Mine is on permanent loan from my mum’s kitchen and I cook loads from it… Not to fond of the mandolin idea as I’ve used my mum’s a few times and almost ended up in casualty (not quite but there was too much blood for my liking)…

  2. I used a mandolin a couple of times during the course with no problems – it was just when we were getting lectured about using it carefully and the teachers managed to slip while oh-so-confidentally slicing that there were problems. I definitely think they’re worth it – as long as human blood doesn’t become part of the dish!

  3. Deborah says:

    Caroline – I made the tomato chilli jam and it was phenomenal! Really really good. Pretty spicy, which I love, but I suppose you could de-seed and de-vein the chillies for a milder version. Thanks much for the tip and have a lovely Christmas!

  4. Great to hear you enjoyed the Tomato Chilli Jam, Deborah – it’s a serious favourite around here. Hope it wasn’t too spicy!

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