Yoga retreats that focus on good food: chef Erica Drum talks about cooking for the Yoga Feed retreats that she runs with yoga teacher Lucybloom Webb and how hands-on cooking classes have now become an essential part of the weekend. Five other yoga retreats where you can flex and feed.
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.
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
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...
Read: Irish Examiner | What is a regenivore and how can the food practice improve the world around us?
First published in the Irish Examiner on Friday 17 February 2023 and re-published here for Earth Day. John McKenna of the McKennas’ Guides talks about supporting sustainable food practices and local economies Tipped as...