Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
With students (and their parents) stressing about the Leaving and Junior Cert exams in June, it’s worth taking the opportunity to build some nutrition into the timetables to give them the best possible opportunity. Registered dietitian Sandra Wilkinson gives Caroline Hennessy some simple tips.
Now more than forty years old, Cashel Blue – Ireland’s first native blue cheese – is remarkably democratic, sitting as happily on supermarket shelves as it does on international cheese shop counters.
Look no further than the canned food section in your supermarket for an eco-friendly and handy meal option. Ciara Shine from Shines Seafood in Donegal explains how tinned fish can be a versatile, delicious and nutritious option.
Research by Cork-based Dr Jens Walter on the traditional diet eaten in rural Papua New Guinea informs a free-to-download book on the steps that we can take to restore diversity in our gut microbiomre.
Don’t get hemp mixed up with cannabis. It’s from the same family, but this plant variety is being grown in Ireland for its edible and nutritious seeds.
Oyster expert Sarah Browne of Oysome on why we should swap imported roses for Irish oysters this Valentine’s Day.
Bringing nutritious rye sourdough bread to Mayfield in Cork has seen Angela Nöthlings develop microbakery Ryes & Shine into a full time job.
Oats help to lower blood pressure, improve digestive health, and are a versatile option for a warming winter breakfast. What’s more, they’re grown right here in Ireland.
