Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
For Irish Raw Milk Cheese Week, which runs from 8 to 14 May 2023, the work of eight farmhouse cheesemakers – who collectively make 24 different varieties of Irish raw milk cheese – are being showcased.
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...
Growing up during the 1980s in small town Ireland, asparagus was something I only ever read about. Its name was exotic: the elegantly elongated as-par-a-gus being a far cry from the everyday solidity of carrots, turnips and onions.
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...
A mad, crazy family trip over Easter: Amsterdam to Zurich to Budapest to Ljubljana to Treviso. Nine days of walking, WWII treasure hunts, green parakeets, overnight trains, chocolate factories, rooftop aperitivo, Swiss mountains, gastroenteritis,...
Irish food in 2023 isn’t about boiled bacon and cabbage. It’s not focused on colcannon, champ or boxty, delicious though all those things are. There are chefs and cooks throughout Ireland looking at great Irish ingredients in a new light and cooking with them in innovative ways.
Chefs always have their favourite brands to finish foods, Nigella carries a pinch pot of it around in her handbag, Samin Nosrat calls it one of the four basic elements of good cooking: salt is essential but not many people stop to think about where it comes from.
First published in the Irish Examiner on Friday 3 March 2023. “I try to hook people with the fact that these foods are delicious!” The ebullient Terri Ann Fox, founder and teacher at River...
