Butter Boy by Paul Flynn
Butter Boy is a most excellent name for a cookbook, and the contents more than live up to the billing. Paul Flynn’s fifth book, a collection of three years of his Irish Times columns,...
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Read: The Echo | Return of the school lunch (and breakfast, and dinner…)
Back to school means the return of the dreaded school lunches – along with breakfast and dinner. In my annual feature for The Echo, I talk to Lou Robbie about taking the stress out the lunchbox.
Read: The Examiner | Yoga Retreats: Nourishing body, mind and tastebuds
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.
Euro-Toques Food Awards 2023
There were brilliant blue skies for the Euro-Toques Food Awards 2023 at Wexford’s Dunbrody Country House Hotel on Monday, where the best of Irish food producers were celebrated by the chefs who use their...
Read: Irish Examiner | Happy Tummy Co is a real breadwinner
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.”
Read: Irish Foodie | Summer holiday sweetness: five favourite Irish chocolatiers
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.
Pork & ricotta meatballs with fresh tomato sauce
When you have one 500g pack of Lúnasa Farm minced pork (#mediasample) and five people for dinner, a batch of meatballs will be your best friend. These pork and ricotta ones, served with lemon...
Read: Irish Examiner | Paradiso found in three decades of cooking
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.