Monday, 8 October 2018

Chef's Table Season 5: Gender-balance, Immigration & Traditional Cuisines

David Gelb's Netflix food documentary 'Chef's Table' has introduced the masses to some of the best restaurants and chefs in the world, allowing us all to get a glimpse into the high spheres of fine dining. The combination of melodramatic music, stunning cinematography and charismatic chefs has made it one of the most exciting food shows of the last few years and definitely one of my favourites to watch.

Saturday, 15 September 2018

Event: Blogwriting workshop at the Irish Writers Centre

Hello friends!

Just a quick note to let you know that I'll be hosting a one day Blogwriting course at the Irish Writers Centre in Dublin on Saturday 6th of October.

Monday, 3 September 2018

Recipe: Rack of Pork with Spinach and Apricot Stuffing #AD

Disclaimer: This is a sponsored post in collaboration with Bord Bia
As I mentioned when sharing a slow cooked pork ramen dish last week, Bord Bia is currently running a campaign to encourage people to try something different from their usual recipe repertoire with quality assured pork as a central ingredient. As well as being flavoursome and good value, pork meat is very versatile; it would be a pity to just use it for the same recipes, wouldn’t it?

Wednesday, 29 August 2018

48 hours in the Boyne Valley: Glamping & Sightseeing in Slane

Disclaimer: This is an independent post, I've paid for my accommodation and everything else mentioned in this post

Summer is pretty much over and I realised that I still had one staycation left to share on the blog: my glamping stay in Slane. I'd never heard of Rockfarm in Slane until I noticed it on the Instagram account of a travel blog ran by a French couple last year who totally 'influenced' me. A few months later I happened to visit Rock Farm on a day field trip with my MA course. I was convinced and just had to book a stay as a birthday present for Mr. FFID afterwards.

Monday, 27 August 2018

Recipe: Slow Cooked Pork Ramen #AD

Disclaimer: This is a sponsored post in collaboration with Bord Bia

When I lived in France one of my favourite food related sayings was ‘Tout est bon dans le cochon’ which translates as ‘Every part of the pig is good’. I’ve always agreed with it and tried many different pork cuts and dishes over the years. I also love that some Irish restaurants embrace the ‘nose to tail’ approach for more adventurous things that I wouldn’t cook myself at home.

Friday, 3 August 2018

6 Years of Blogging: The Good, The Bad and The Ugly

Exactly six years ago today I started French Foodie in Dublin. This little blog feels like a proper long-term relationship now, filled with love as well as its ups and downs. I'm happy to say that my love for this little corner of the Internet is still strong but it has certainly changed since the beginning I have to admit. It's been a while since I've posted a personal/opinion post and it seems like my 6th year blogiversary is actually a good time to post a few thoughts about the blogging world and tell you where I'm at with FFID.