Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
First published in the Irish Examiner on Friday 3 February. Sarah Richards of Waterford’s Seagull Bakery uses Irish-grown flours to bring both flavour and nutrition to her bread and support a local grain economy....
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.
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.”
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...
Think outside the lunchbox! Ideas and recipes for back to school breakfasts, lunches and after school snacks.
It took a pandemic, says James Kelly of Ballymore Organics, “for people to develop an appreciation of the provenance of flour and of the synergy that it has with other quality Irish products.”
Got the lunchbox blues? I wrote a guide to school lunches for The Echo’s Back to School WoW section this week. It’s been a long, hard six months and although I know my ladies...
An edited version of this feature was first published in the Irish Examiner on 22 September 2019. Limerick was a city I learned by walking, with a side helping of food. Growing up an...
