WOMEN OF THE IRISH FOOD INDUSTRY – BLANCA VALENCIA, COOKING INSTRUCTOR
I’d never heard about Blanca Valencia until Mei Chin wrote to me saying “hey, I wish you would write about this woman because I think she’s brilliant!”. And guess...
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WHAT IS COLOMBIAN FOOD?
I wrote about a totally inauthentic Colombian ceviche quite recently, and if you read it, you might remember I mentioned an online talk about Colombian cuisine. The talk was...
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WOMEN OF THE IRISH FOOD INDUSTRY – FLORRIE PURCELL, ARTISAN PRODUCER
Florrie Purcell founded The Scullery, an Irish condiment institution. She is the undisputed Irish queen of cucumber relish. You will find some of her work under Lidl’s own brand,...
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Irish School Of Cheese – Academy Of Cheese
The last time I was writing about Avril Molloy, she was a cheese monger, working for Sheridan’s and now she is the founder of Ireland’s first School Of Cheese....
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WOMEN OF THE IRISH FOOD – ERICA SHEEHAN, FOUNDER OF HOMESPUN
Erica Sheehan is the woman who created Homespun, a brand that started with a simply delicious quinoa-based granola. Erica Sheehan has one of those stories, which I love...
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TOTALLY INAUTHENTIC COLOMBIAN CEVICHE
I took part in an online cooking demonstration organised by the Colombian Embassy in Ireland. It was sponsored by Larousse Foods, who are a food distributor for restaurants and...
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HOW TO MAKE BETTER HOT CHOCOLATE
I like hot chocolate a hell of a lot but it needs to be good. Back home, in France, hot chocolates were mainly functional. Your mam would scorch some...
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OUR MAMS AND THE WAY THEY USED TO COOK
On Saturday, my pal, Clare, tweeted about her mam and how she used to save the butter wrapper. She explained that it’s a trick she got from her mam...
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RASPBERRY AND BLACKBERRY MUFFIN CAKE
This raspberry and blackberry muffin cake is easily assembled and is delicious eaten still slightly warm with a cuppa. As any muffin, it is best eaten on the day...
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EGG NOODLES AND DUBLIN BAY PRAWNS STIR-FRY
Between the prepping and the cooking this egg noodles and prawns stir-fry will be on your plate within 10 minutes. This dish comes on the back of my visit...
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