Wrapped up in beautiful, oval, little packages, eggs are the workhorse of the kitchen. But, despite many delicious uses – and the fact that they’re a nutritious powerhouse – they are often undervalued. Kylie Magner of Magner’s Farm in Tipperary is working on changing this.
Summertime barbecues don’t just have to be all about throwing great hunks of meat on the flames: fish dishes can also take centre place. Aishling Moore of Goldie in Cork talks about cooking her sustainable gill-to-tail fish dishes over hot coals.
Denis Cotter has always put vegetables at the centre of the plate in Café Paradiso. Almost 30 years later, the rest of the world has caught up with him.
First published in the Irish Examiner on 6 March 2022. Mayo company Velvet Cloud is giving away their delicious, nutritious sheep yogurt in a bid to get more people to taste the product. Founder...
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...