To All The Restaurants I’ve Loved Before
How much of what we love in a restaurant is the food, and how much is the place itself?
How much of what we love in a restaurant is the food, and how much is the place itself?
Beautifully burnished on top with a cool, smooth, creamy interior, this burnt Basque cheesecake is a real summertime showstopper.
While in Copenhagen recently, my father and I taught ourselves how to use a wood-fired pizza oven through trial, error and eventual success. Here’s what we learned, along with some of my other food focused explorations around the city.
When temperatures start to climb, this Roman-style rice salad with tuna, vegetables & hard boiled eggs is my go-to recipe for feeding a crowd. As well as being deliciously full of flavour and easy to prepare, it’s also a handy option for bringing on picnics, walks or long car journeys.
Thrillingly splodged with fat, sweet, juicy fresh blueberries, these light, fluffy scones would be perfect served alongside a pot of fresh coffee for a special weekend breakfast.
And suddenly it’s not so much autumn as winter. There’s still splashes of colour around, but as the last loadContinue Reading
My brother got married in Canada last month, meaning several wonderful days on beautiful Manitoulin Island, six hours north ofContinue Reading
I first visited the Fumbally café in August 2014 and was taken with it from the moment I walkedContinue Reading
Although heavily populated by tourists from May to September, the Cinque Terre remains one of the most gorgeous and bizarrelyContinue Reading
This article features in the December/January issue of Cara Magazine, check it out online or on any Aer Lingus planeContinue Reading