Search Results for 'food philosophy'

With springtime comes change. It is not just about the flowers blooming in your garden or spring cleaning your house, this is also the time of year many people focus on shedding winter weight and getting ready for the summer by slimming down.

The idea of cooking with tea is nothing new, but the idea of making tea from entirely indigenous ingredients is part and parcel of the philosophy at Aniar. This is the basis of the new tasting menu introduced this week. As always, this is a menu dotted with native seaweeds, wild herbs, and berries, and reflects Aniar’s billing of itself as “a terroir-based restaurant”, a farm to table culinary experience. Terroir refers to the soil and climate imbuing food and wine with the flavours of a region and, as such, carries lots of potential for pretentiousness. This they somehow manage to avoid, this is traditional food made contemporary proving that profound truths can be spoken plainly.

Have you ever really thought about what goes into the plate of food that is brought to your table in a restaurant? If you think about it, a large proportion of it comes down to the chef. It all starts at the back door of the restaurant, where products are unloaded every morning. Depending on the time of the year, chefs experiment, create, and make menus that are fresh, exciting, and appealing to customers all year round. Strawberries and fresh salad greens have come and gone, game and autumnal fruits are featuring now. If you do not have a good chef, then you do not have a good restaurant.

Would you ever consider opening your home to paying diners? Have you ever visited a 'secret' restaurant? Did you know that such a thing existed right here under your very noses? Well, the underground food scene in Galway is alive and lives in Spanish Arch. This is the location of The Nutmeg Feast, you could call it a restaurant or supper club, a ‘guestaurant’, or a paying dinner party.

A County Dublin food company has become the first in Ireland to set out to power 100 percent of its production using green energy. Country Crest, based in Lusk and owned by brothers, Michael and Gabriel Hoey, has invested €1.5 million in a state-of-the-art wind turbine which commenced powering the plant during a recent visit by Deputy John Gormley, Minister for the Environment.