From farmer to artisan cheese maker: ‘Raw milk was an object of fear. But to me it’s the flavour of the land’
Taking on industry giants and using raw milk in the 1980s proved to be two big hurdles for the Waterford producer
Several farmers had a notion to grow ‘something different’ in west Cork in the 1980s. The idea took off
Russ Parsons: In the 1980s a simple idea to grow ‘something different’ took off for Colin Whooley’s father and a few other farmers in west Cork
Irish seaweed explodes with that undefinable savoury flavour the cool kids call umami
Russ Parsons: Marie Power is one of Ireland’s foremost seaweed evangelists, guiding regular foraging forays
Ireland is a cabbage wonderland: take it from this blow-in chef
The first time I saw Savoy cabbage here, it was a thrill. And pointy cabbages might as well have come from another planet
Russ Parsons: Some of the best oysters I’ve tasted are Irish but why are they so rarely for sale here?
Like great wine, oysters distil and amplify the essence of the place they come from
Spiced beef is back on the menu – and it is not just for Christmas
This Cork specialty is made by ‘corning’ beef in a salt and spice brine. Butcher Tom Durcan shares his secrets
The Tipperary bakery known all over Ireland for its fabulous brack
Autumn and the holiday season are the busiest times of year for the bakery. The barmbrack is definitely the star of the show
The two secrets behind Ireland’s ‘best’ artisan butter
Russ Parsons: Irish Gourmet Butter has quickly become a favourite among bakers and chefs
These are not just any tortilla chips. These are the real thing, made from scratch in Clonmel
Russ Parsons: There are few things more comforting than the perfume of a freshly made, warm corn tortilla
An explosive Tipperary brie so good it takes your breath away
Cooleeney Farm outside Thurles produced one of the first Irish farmhouse cheeses to achieve international favour. They are building on that success
Blaas from the past: Sourdough is on the rise but it has history here
New artisan bakeries in the southeast are looking locally for ingredients and inspiration
Family firm celebrates 50 years of work going up in smoke
Russ Parsons: Duncannon Smokehouse ships smoked salmon and trout to great restaurants in Ireland and beyond
Russ Parsons: Lamb that tastes of the Irish mountainside on which it is reared
In the first of a new monthly series featuring Irish food producers, Russ Parsons meets Willie Drohan of Comeragh Mountain Lamb
The virtue of simplicity applies to all cooking, not just barbecues
Russ Parsons: Seeing Stubb’s Bar-B-Q sauce in my local SuperValu reminded of one of the most talented cooks I ever met
Cauliflower is the white knight of winter eating in Ireland. Here’s how to make it delicious
Russ Parsons: At this time of year, the vegetables at the grocery seem to be a study in beige, but it’s a poor craftsman who blames his materials