Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
Michelin-starred Irish chef Conrad Gallagher sets out the ethos of this book in the introduction. Each recipe is to contain just six ingredients – not counting salt (Maldon Sea Salt), pepper (freshly ground) and best quality olive oil.
Enjoying Moroccan food as much as I do, I am a big fan of preserved lemons. Years ago, when I was living in a flat in Dublin, I made a jar of preserved lemons...
One of the nicest meals out that I ever had with my family occurred in a small, unpromising, cellar-type Italian restaurant on the Douglas promenade in the Isle of Man about five years ago.
Eating Out / Living in New Zealand
by Caroline · Published July 15, 2005 · Last modified April 13, 2023
Those of you who are regular readers may have noticed that it’s been quiet on Bibliocook over the last week or so. The reason for this is because I have recently returned from a road trip up the East Coast of New Zealand’s South Island with my mother and aunt who were visiting from Ireland.
I have just been informed that Marigold Swiss Vegetable Bouillon Powder is actually available in New Zealand. As you may have noticed from past posts, it was my stock powder of choice in Ireland...
When you’re driving the long distances that are necessary to get anywhere in New Zealand, good quality rest stops, with coffee, cakes – and clean toilets – become very important. That’s why it breaks my heart to discover one so close to my current hometown of Christchurch.
Having thought that there wasn’t too much different between the New Zealand and Irish climates, I’ve been amazed to discover that lemon trees grow here. And, what’s more, they actually fruit too! While living with the boyfriend’s parents in Nelson it was a great treat to go out and pick some lemons from a tree that fruits year-round but, as we live in much colder Christchurch, I didn’t think that we would have that option ourselves.
As the perfect birthday present for a person on the other side of the world to Ireland, Clare Connery’s Irish Cooking comes pretty close. There’s nothing new about this cookbook – nor does there need to be. With an introduction that brings the writings of Maura Laverty to mind, Connery talks about her grandmother’s farmhouse kitchen and the dishes that came from it.
