It might appear that cows milk cheeses pioneered the farmhouse cheese movement here in Ireland and that only recently there has been a huge emergence of amazing quality goats cheeses which are just as varied in their styles as their cow counterparts.
This week I’m writing about my new online project and giving you an insight into what I’ve been working on. Recipe-wise it’s my quinoa, avocado and spinach power bowl and I’m snacking on delicious chocolate coconut protein balls.
The introduction to Robin Gill’s book Larder enraged me and brought me close to tears. Robin’s graphic description of his long and tortuous journey through many kitchens both in Ireland and the UK to become a chef makes harrowing reading and speaks volumes about the reason why there is now a proper chef crisis in so many restaurants.
There are a few strange bottles of alcohol shoved to the back of the cupboards in our house, one that a friend brought as a gift from a Greek island, others samples of liqueurs all sitting side by side with half empty bottles of obscure sherry, writes