Author: ifwgadmin
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Seaweed Song
Read more: Seaweed SongBy Lizzie Gore-Grimes. Underneath our very noses here in Ireland we have a rich culinary resource that goes largely untapped; and that gastro-goldmine is our sea vegetable-rich shoreline. From dillisk to carrageen and bladder wrack to alaria, there are myriad varieties of edible Irish seaweed that keen cooks should be charging to the shoreline to…
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Photos: Food Awards 2012
Read more: Photos: Food Awards 2012Photos: Paul Sherwood Photography
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Genetic Modification – Is it Time to Open Up the Debate?
Read more: Genetic Modification – Is it Time to Open Up the Debate?By Leslie Williams. Please note: The opinions expressed in this article are the personal views of the author and should not be seen as a reflection of the views of the Irish Food Writers’ Guild Mention Genetically Modified Organisms (GMOs) to most people in Ireland and you get a fairly predictable reaction along the lines…
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Gourmet Cooking Experience in France
Read more: Gourmet Cooking Experience in FranceBy Jeanne Quigley. When I saw the ad ‘Places available for journalists on a Gourmet Explorer Cookery Course in France’ I jumped at the opportunity. Five days in the kitchen with a Michelin-starred chef and a Chef d’Excellence – what could be better? I contacted owner Moira Martindale immediately and a couple of weeks later,…
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Christmas Cookbooks
Read more: Christmas CookbooksAoife Carrigy suggests a selection of home-grown Irish cookbooks from members of the Irish Food Writers’ Guild as the perfect Christmas gift for the foodie in your life… If you’re still looking for inspiration for deliciously thoughtful Christmas presents, many of our Irish Food Writers’ Guild members have homegrown cookbooks on the shelves this festive…
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Sensational Sweetmeats
Read more: Sensational SweetmeatsLizzie Gore-Grimes enjoys sampling the variety of sweet treats that this time of year is synonymous with the world over… There may be wonderful roasts and succulent birds to savour, not to mention goose-fat crisped potatoes and warm, spiced wine, but for many people it’s the surfeit of sweetmeats that the festive season is really…
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Famine Food
Read more: Famine FoodBy Lucy Madden. It’s difficult to imagine, in this world of choices, a subsistence diet based on one foodstuff. We have the privilege, although some might argue with the use of that word, to feed ourselves on a bewildering array of edible matter. We can chew what we want, we can become locavores, frugavores, vegans,…
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Wild and Slow Festival November 11-12th 2011
Read more: Wild and Slow Festival November 11-12th 2011By Biddy White Lennon. Picture yourself wandering down a frosty winter street in a rural, picturesque Irish village in Wicklow, your breath hanging foggily in the air, and your hands warmed by blazing wood-burning fire-pits and a cup of spiced mulled wine. Imagine the smell of freshly-roasted chestnuts and the animated buzz of children’s laughter.…
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Caraway Seeds in Abundance
Read more: Caraway Seeds in AbundanceBy Marion Maxwell. They have been found by archaeologists at the bottom of Swiss lakes and in Egyptian tombs. In Germany they were placed under the beds of restless children and sprinkled in coffins. They were widely believed to have the power to banish demons – not to mention bad breath and trapped wind. North…
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Cooking With Flavours
Read more: Cooking With FlavoursBy Petra Carter. Take a spoonful of sugar. Take two. Or even three. Nice? Not really. But combine the sugar with something bitter (say coffee) and its sweetness is transformed into something delicious. Take meringues, decidedly sickly on their own, but add something tart like raspberries and both sweet and sour tastes explode in your…