Mark Moriarty’s step-by-step guide to flavour-filled, exciting vegan cooking – The Irish Times
If you had asked me 20 years ago where vegan food sat in Ireland, I’d probably have pointed…
I tried making viral Japanese soufflé pancakes and boy was it worth it – The Irish Times
In Maura Laverty’s seminal 1960 cookery book Full and Plenty, she describes men coming home quickly from the…
Leading Irish chefs to celebrate Dublin Michelin ceremony with pop-up series – The Irish Times
A group of well-known Irish chefs including Mark Moriarty, Cúán Greene and Rob Krawczyk are coming together in…
The simple spinach recipe that wowed a table of Ireland’s top chefs – The Irish Times
This week’s recipes focus on the widely used and beloved spinach leaf. Made famous by the cartoon character…
Two classic cake recipes guaranteed to bring January joy – The Irish Times
There’s something really comforting about classic cakes. In a world where food trends change every five minutes with…
Scéal bakery returns to Dublin with Wilton Park opening – The Irish Times
Popular artisan bakery Scéal is to open a bakery and cafe in Wilton Park, the new city quarter…
Special beef and bacon dishes to serve on the big day – The Irish Times
This week I’m focusing on the main event, the centrepiece of the home cook’s culinary calendar! And no,…
Why are so many chefs ‘popping up’ for collaborations in other restaurants? – The Irish Times
Pop-up and “collab” restaurant experiences, where chefs appear in another kitchen or location for a night or longer,…
Life as an Irish chef in a Michelin kitchen abroad – The Irish Times
For many chefs, a Michelin star is the ultimate accolade, recognition that can define a career. Ireland first…
Two spicy Mark Moriarty recipes to warm the heart as the chill approaches – The Irish Times
This week we’re turning our attention to heat and spice, and I mean serious heat and spice. We…