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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
Russ Parsons: Marie Power is one of Ireland’s foremost seaweed evangelists, guiding regular foraging forays
The first time I saw Savoy cabbage here, it was a thrill. And pointy cabbages might as well have come from another planet
Like great wine, oysters distil and amplify the essence of the place they come from
This Cork specialty is made by ‘corning’ beef in a salt and spice brine. Butcher Tom Durcan shares his secrets
Autumn and the holiday season are the busiest times of year for the bakery. The barmbrack is definitely the star of the show
Russ Parsons: Irish Gourmet Butter has quickly become a favourite among bakers and chefs
Russ Parsons: There are few things more comforting than the perfume of a freshly made, warm corn tortilla
Cooleeney Farm outside Thurles produced one of the first Irish farmhouse cheeses to achieve international favour. They are building on that success
New artisan bakeries in the southeast are looking locally for ingredients and inspiration
Russ Parsons: Duncannon Smokehouse ships smoked salmon and trout to great restaurants in Ireland and beyond
In the first of a new monthly series featuring Irish food producers, Russ Parsons meets Willie Drohan of Comeragh Mountain Lamb
Russ Parsons: Seeing Stubb’s Bar-B-Q sauce in my local SuperValu reminded of one of the most talented cooks I ever met
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
The precise origin remains unclear - despite the best efforts of Californian amateur detectives - but there’s no doubt this simple sauce is loved by young and old