Trish Deseine has taken France by storm. In just six years she has scaled the heights of culinary endeavour in France with a series of lavishly illustrated books that have captured the imagination of food fans and critics alike. She has been described as a “phénomène editorial” by French Elle and “the new queen of [...]
Last week brought an unexpected announcement, Euro-toque Cavan Crystal Awards honoured my “outstanding contribution to the Irish Culinary Sector”. The citation read – “Darina Allen’s award was given in recognition of her exceptional work in providing an outstanding level of culinary education at Ballymaloe Cookery School, for her involvement in the Slowfood movement and her [...]
Its about ten years since I’d last visited Montreal, my experience was clouded by my memories of a segregated city where two communities were divided by culture and the language they spoke. The French-Canadians resolutely refused to speak English and seemed not even to suffer inarticulate visitors gladly. The Anglophones [...]
One of the great joys of owning a cookery school is that I have an excuse to indulge myself occasionally and invite some of my heroes to teach a guest chef class. Throughout the years there have [...]
Blueberries are definitely the ‘new black’ – seems like every magazine and cookery article I picked up for the last few weeks has an article extolling the virtues [...]
Recipes GRANOLA CUPCAKESTOMATO, CHICKPEA AND ORANGE SOUPGooseberry crème fraiche tart Rich Shortcrust Pastry Fresh Strawberry ShortcakeFresh Strawberry SauceWhen I was in Dublin recently for a meeting I found another adorable little gem called The Cake Café. Its tucked in behind the Daintree Paper Shop in Camden street (which is tempting enough in itself – a [...]
David and Mairead are intrigued by the cheesemaking process and to see the potential of Glebe Brethan named after Baothan or Brethan, founder of the fifth century monastery in what was known as Lannleire, now [...]
I spent a few days in London recently, ostensibly the purpose of the trip was to work with my editor to finalise the revised edition of the Ballymaloe Cookery Course which hopefully should be in the shops by Christmas. [...]
Just last week the Irish Heart Foundation issued a press [...]
RecipesBerries and Semolina PuddingSummer SaladAlmond Soft-Fried EggPistou of Summer Vegetables Fettucine with Irish AsparagusCrunchy Rhubarb CrumbleOne of the most talked about restaurants in America today is in the centre of a working organic farm just 30 miles north of mid-town Manhattan up the Hudson River in the Pocantico Hills. Its called Blue Hill at Stone [...]