"...take out your scales and weigh 450g of flour, add a level teaspoon of salt and the same of bicarbonate of soda, stir in 350-400mls buttermilk. Shape it into a loaf or cut into scones, then straight into the oven..."

"Native Irish oysters are a special luxurious treat. They could be from Rossmore in the estuary of Cork Harbour, Kelly’s of Galway, Harty’s in Dungarvan Bay or Carlingford Oysters in Co Louth."

"Start a conversation with your family and friends about growing some of your own food. You would be astonished at just how much could be grown in a small space. Consider joining a community garden such as communityroots.ie."

You’ll need some really good well-flavoured stock and now is the time to start to build up a stash in your freezer. Stock is a flavoured liquid made from bones and poultry carcasses and giblets when available. 

I was thrilled to bits to be honoured with a Lifetime Achievement Award presented by the one and only Jimmy Deenihan, what a lovely surprise.

"I’m not about to get into the robust arguments on both sides, but most agree that we would benefit from eating a little (or a lot) less meat."

"The ingredient that keeps on giving, long after the ghouls and ghosts are forgotten."

"It’s been months since there’s been a drop of rain, consequently, there were no olives and it’s a terrible year for viticulture. At a rough guess, they will have about a quarter of the usual grape harvest."

"I fervently hope it will take the mystery out of bread-making for everyone and upskill those who feel that making a loaf of bread is beyond them."

"...my principal reason for visiting Toronto was to catch up with my friend Bonnie Stern who owned a cooking school in Toronto for many years..."