Irish Independent - Weekend Magazine - - Food Trends -

pire days, it’s not just cost-ef­fec­tive to use as much of an an­i­mal as pos­si­ble, but also en­vi­ron­men­tally sound. Ex­pect to see even more nose-to-tail of­fer­ings on menus, with livers, kid­neys, hearts, tails and tripe set for a re­vival. 2018 was the year of the wood-fired pizza in Dublin, with ev­ery­one want­ing to cap­ture the smoky pizza ex­pe­ri­ence at home. Go for it! Wood­ies sells a por­ta­ble ver­sion for a few hun­dred euro, but, for some­thing more se­ri­ous hit up wood­ofrieland.ie.

On trend: A ve­gan burger from the Marks & Spencer Plant Kitchen range; (be­low) Cork-based chef Takashi Miyazaki

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