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...
“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.”
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.