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Basket Cases – Where To Get A Great Artisan Food Hamper This Christmas
Where to get a Great Irish ARTISAN Food Gift Hamper This Christmas The way to a man’s heart is through his stomach, as the old saying goes. We reckon... -
The Lowdown On Cutlery Etiquette According to The Guardian, it seems we are ditching the traditional European style of fork holding in favour of the American custom of ‘fork switching’.
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A Little History Of The Yule Log
One of the favourite sweet treats of Christmas was first created in remembrance of an ancient tradition. The Christmas Chocolate Yule Log we all know and... -
Regional Irish Foods -The Waterford Blaa And Where To Find Them
The tradition of the Waterford Blaa dates back to the late 17th Century when a group of Huguenots arrived in the city. At that time, Waterford was a powerful... -
Marley Park Food Market
Marley Park Food Market Dublin Venue: Marley Park Time: Saturday and Sunday 10-4 pm Address: Ireland Every Saturday and... -
How to Become a Chef with JP McMahon
WHO I AM JP McMahon, Owner/Chef and Patron of Aniar , Eat at Massimo and Cava Spanish tapas restaurant in Galway city. I started in business with... -
Tripe, Drisheen, Crubeens and More…
Cork city was the thriving hub of the meat export industry for many centuries. Beef and pork were huge trading commodities. From these products... -
Midleton Farmers Market
Midleton Farmers Market – Co Cork Time: Every Saturday 09:00-13:30 Address: Midleton, Co Cork, Ireland Midleton Farmer’s... -
Destination Spotlight
A Taste of Cork
It’s impossible to tell the story of Cork city without mentioning food. Its reputation as a world-class dining destination rests heavily on its heritage... -
Stay
8 of the Best Coastal Hideaways in Ireland
Renvyle House Hotel, Galway Historic, atmospheric and relaxing, Renvyle House is the quintessential coastal hideaway. Like something from an Enid Blyton... -
Recipe
Gravadlax with a Cork Twist
Our easy-to-follow recipe uses the Ballyvolane House, Bertha’s Revenge Irish Milk Gin giving the dish a distinctive Cork twist. It is delicious served... -
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Katie Quinn may be the only Irish photographer to win a coveted James Beard Award for her work, but her talents don’t stop there. The internationally renowned photographer and food stylist also works as a recipe developer, art director and has written three acclaimed cookbooks. Hailing from Dublin, she studied graphic design at Dun Laoghaire College of Art and Design before working in Chicago and Dublin. Falling for an Australian, Katie moved to Melbourne in 2006 where she worked in design studios for a few years. “But I began losing interest in the work,” she recalls, remembering a key moment in her career that would alter her course. “During my time as a designer in Dublin, I was art directing a photo shoot. I noticed that there was a food shoot taking place in the adjoining studio, and I became fixated on the food stylist who was sitting at a table with about 60 sausage rolls.” Katie recalls being mesmerised, watching as she meticulously scored the sausage rolls with a scalpel. “I’ve always been classed as someone who has a very fine eye for detail, and I am a bit of a perfectionist, so witnessing what goes into the food prep on a food shoot really got me intrigued.” In Melbourne, after a year or two of trudging into her design job, she decided to take a leap of faith. “I couldn’t stop thinking about food styling and wondering whether there might be some other career in the creative field that might make me happier.” She remembers throwing a party and spending a week preparing all the mini food and canapés. “I was standing in my kitchen, scalpel in hand, cutting out little triangles of lemon flesh to carefully place on top of the 30 mini lemon meringue tartlets I had made. I was thinking, “This is mad. Who does this?!” But it also made me realise that I loved it and might have a flair for food styling.” Accompanied by memories of the sausage roll shoot from years earlier, she made a decision. “After receiving some inheritance money, I decided to take a year out and teach myself how to food style. There were no courses available, so I figured I’d give it a bash on my own.” For three months, Katie immersed herself fully in the art of food styling, working from her kitchen. Each evening she would go to the supermarket, buy a list of ingredients and start cooking the next morning. She also splashed out on a good digital camera and lenses. “I was very lucky that Australia offered such a plethora of incredibly well-styled food mags. I’d seen nothing like them back in Ireland, so I found it very aspirational and that’s the level I worked towards.” She set herself a goal of mastering the art within six months or moving on to something else.
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My Life in Food – Anna Haugh
What was the first dish you ever learned to cook? The first proper dish was the Sunday roast, from start to finish. My mother was very good at showing...