Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
Despite the fact that WildFlour Bakery’s Chris Fahey only started to bake professionally in 2020, he’s already garnered a reputation for quality: “If anyone asks, I tell them what I use – local ingredients and Irish ingredients. You can’t cut costs on ingredients.”
Get inspired in the kitchen with vegetarian and vegan recipes from Food For Today, the new cookbook from Lettercollum Kitchen Project’s Karen Austin.
An edited version of this feature was first published in the Irish Examiner on 15 September 2021. As the weather gets colder, our thoughts turn towards hearty meals but does comfort food need to...
“Flowers brought us together,” laughs Attwell. “When I came down here Mags was the only person I knew and flowers brought us together. For me, West Cork is all about the flora. Even its symbol – the fuschia – is an edible flower. The things that grow here naturally are unreal, the produce, the flowers.”
Any opportunity to be together with friends and colleagues is special but after 18 long months of Zoom and emails and WhatsApp, last night’s Irish Food Writing Awards was a much anticipated gathering.
Half way through the morning, as tomato fondue bubbled on the cooker, chocolate egg nests set in a cooler part of the worktop and 11-year-old Little Missy shaped bunny pancakes on a hot frying pan, it hit me: online cooking classes with kids really do work.
Where to find the best Irish pumpkins, how to make pumpkin purée and a recipe for homemade pumpkin spice.
First published in the Irish Examiner on 24 June. A new word for omnivore? Someone who’s not a picky eater? When you throw the word flexitarian out there, you get some interesting reactions. It’s...
