Parmesan parsed
Just how much we should pay for parmesan? Parmiggiano Reggiano was the topic of my enquiries last week. Whatever we pay, it is often worth it for its full flavour and … Continue reading
New wine kids on the block are organic
To make organic wines involves taking a risk on pests, mildew and what happens to wine when it’s bottled. Those who make it, say there is no other way that … Continue reading
French Food and Wine Festival
Despite the blustery day, with high winds buffeting the marquees, dedicated foodies arrived at this event to sample some delicious food. Organiser Isabelle Sheridan of … Continue reading
Easter egg survey featured in Feelgood, Irish Examiner 22 March 2013
Cocoa beans come mainly from South America and Africa and are made into chocolate often in Belgium and France. The last stage of forming chocolate into various shapes is what … Continue reading
Chocolate, but not as you know it
Shana Wilkie is quite amazing. Importing criollo cocoa beans from small farmers in Peru, toasting and grinding it herself, she ensures Wilkie’s Organic Chocolate is kept as pure as possible. … Continue reading
Roz Crowley 