Cuan Greene

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Miso is a traditional Japanese seasoning, often made with soya beans.

The  miso revolution of the past five or so years is remarkable. What was once just a paste to make miso soup has now turned into a global f(...)

Michelin awards 2021: Aishling Moore of Goldie (with Stephen Kehoe of the Market Lane Group) specialises in fin-to-tail fish cookery

Chefs around the country will be setting their alarms for 6pm today for the announcement of the Michelin Guide Great Britain and Ireland 2021 awards, (...)

Movers and shakers: some of the people to Watch in 2020

The hottest young talent set to make waves in the worlds of politics, fashion, food, sport, activism, art, film and TV, sustainability, entrepreneur(...)

Choux pastry is usually light and airy.

This is the 50th recipe in our Kitchen Cabinet series, and to mark the occasion we have a baking project for the bank-holiday weekend. Ever wondered h(...)

Ryan’s Rhubarb: some of the preserving jars that Cúán Greene has filled with surplus crop from the Co Dublin growers

“It’s almost overwhelming,” Cúán Greene says about the response to his offer to help Irish fruit and vegetable producers preserve their crop surpluses(...)

Aimsir: head chef Jordan Bailey and wife and general manager Majken Bech Bailey in the Co Kildare restaurant, which won two Michelin stars. Photograph: Nick Bradshaw

Ireland has five new Michelin-starred restaurants, and seven new stars, following the launch of the French tyre company’s Michelin Guide Great Britain(...)

Standing the heat: young chefs work long hours in demanding conditions. Photograph: E+/Getty

Roisin Gillen had a heartstopping moment in a kitchen in Chicago this summer when she bumped into a waiter who was carrying a tray of tiny fine china (...)

Cúán Green in the kitchen at Noma, Copenhagen

As part of Food Month at The Irish Times, Irish chefs working abroad tell us about their jobs. Cúán Greene is a chef de partie at Noma in Copenhagen,&(...)

Wood-burning oven at Hartwood, Tulum. From ‘Hartwood’ by Eric Werner and Mya Henry (Artisan Books). Photograph: by Gentl & Hyers

Salt is the only thing I can taste at first in Noma Mexico. Over-seasoning. I lick my chops. A salty amuse bouche. Although it’s not over-seasoned by (...)

The Ocean Spray cranberry garden at last year’s Bloom in the Park festival. This year’s fetival will have a large Food Village with restaurants, cafes, markets and cookery demonstrations. Photograph: Lorna Gannon/Jardin

Food festival season continues apace – with more and more blending culinary elements into other areas of interest. The Kerrygold Ballymaloe Literar(...)

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