Category: connection to flavour
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Winter Orange & Cardamom Baked Rice Pudding (Gluten-Free)
With the cold winds blowing and the threat of snow in its breeze, it’s time for a warming traditional sweet treat to soothe and uplift – rice pudding has always been one of those recipes. At this time of year it benefits from a touch of citrus brightness and fragrant…
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Acorn Tea: A Taste of the Forest
Collecting wild foods is something I never imagined I would do but recently I have been thinking about food and questioning the following: Supermarkets are failing us. And in terms of human history, they’re a very recent phenomenon. Large supermarkets only became common after World War II when economic growth,…
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A Coeliac’s Dream: From Judging to Attending the FreeFrom Food Awards
Having judged in September, I had the pleasure of attending the FreeFrom Food Awards on Friday night. The event, held (on the rainiest night of the year!) at The Grand Hotel in Malahide, brought together producers, chefs, and food lovers, all committed to making delicious, inclusive food accessible to everyone.…
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Beyond Taste: Exploring the World of Flavour
Flavour is often simplified to taste – salty, sweet, sour, bitter, and umami. But true flavour is far richer, shaped by chemistry, culture, memory, and emotion. To explore flavour is to move beyond the tongue itself and into a world where senses overlap, history lingers, and identity takes shape with…
