Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
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...
Celebrating 30 years in business with a new cookbook, Cork’s Paradiso has become a much-loved food institution. Chef-patron Denis Cotter talks about how vegetarianism gave him his niche in the restaurant world.
Borage in the bean stew, parsnip cake strewn with primroses, spicy Thai beef served on tulip petals: The Edible Flower: A Modern Guide to Growing, Cooking and Eating Edible Flowers is a cornucopia of sustainably homegrown colours and flavours.
Chef and caterer Orla McAndrew works with rescued surplus items from artisan producers – making imaginative meals that make the most of food that would otherwise be destined for the bin
For Irish Raw Milk Cheese Week, which runs from 8 to 14 May 2023, the work of eight farmhouse cheesemakers – who collectively make 24 different varieties of Irish raw milk cheese – are being showcased.
First published in the Irish Examiner on Friday 28 April 2023. Roman chicken and chips from Darina Allen. Ahmet Dede’s spiced lamb shoulder. Irish beef cheek lasagne from Tipperary butcher Pat Whelan: just three...
