Over the last week, as our final issue approached, it got me thinking about the last 7 months as food and health editor here at the Express. I have been overjoyed to be able to share my passion for cooking great food and interlinking it with my science background. I hope that at least one…
To celebrate this year’s Women’s History Month I wanted to shine a light on two amazing food and beverage based businesses run by two incredible women. Both of these individuals have not only shaped their local food and beverage scenes but have also personally inspired me in my own life. First up is Kamila Bystrzonowska…
By Nathan Carey About halfway through each semester, with exams looming and assignment deadlines galore, I tend to procrastinate. I’m sure that I’m not alone in this sentiment. Some folks like to watch Netflix, read a book, or just spend a few hours doing absolutely nothing. While all valid, my escape of choice usually involves…
By Nathan Carey, Food Editor In recent years there has been a surge in popularity of fermented foods such as sourdough breads, artisan beers, kefirs and kimchi. There is no doubt you’ve walked past some new hip bakery selling nothing but sourdough treats and kombucha to wash them down. For thousands of years humans have…
By Nathan Carey Katsu may just be one of my favourite dishes to make at home. While it was once daunting, modifying the recipe for a home kitchen made it so much more approachable. Traditionally Katsu is a piece of protein that is coated in breadcrumbs and lightly fried (sounds good right?). In Japan you…
By Nathan Carey It’s 2022 and you’re still drinking dairy? The rise of alternative plant milks seems almost unstoppable over the last 5 years, and while here in the West the endeavour may appear like a new craze, Eastern countries have been using non-dairy ‘milks’ for centuries. The earliest record of a plant based milk…
Christmas time is one of my favourite periods of the year. A crisp chill in the air, warm jumpers, scarves and hot chocolate fill everyone’s minds. A time where family, biological or chosen, come together and appreciate one and others company. Food has always been a monumental part of Christmas from me. I remember as…
By Nathan Carey Ingredients: 100g rice 1 chicken thigh (or breast) 2 tsp olive oil Paprika 1 can black beans (any kind of beans will do here) 1 red pepper 1 avocado 3 cloves garlic 3 large tomatoes Coriander 1 red onion 1 block of feta 1 lime Hot sauce Method: Preheat your oven to…
By Nathan Carey During the last 2 years, I’ve noticed a sharp increase in the number of people trying to imitate their favourite takeaway dishes. Especially during the pandemic when so many of our favourite spots were closed. Sometimes all we want to do after a long day of college is sit back and…
By Nathan Carey Every October the people of Ireland buy hundreds of thousands of pumpkins to carve and decorate their homes. According to research however, only about one third of consumers use the innards or whole pumpkin itself as an ingredient. This staggering fact reveals a ghostly truth behind the pumpkin business, over two…