TU Dublin students are blanching, braising, fermenting, pickling, curing, baking and stewing their way to glory
A selection of the health and wellness tasting menus presented by student chefs of the masters course in culinary nutrition at TU Dublin, Tallaght. Photograph: Alan Betson
“Flavour always comes first. There is a perception that healthy foods don’t have a lot of flavour but by exploring natural flavours of vegetables with herbs, spices and sea vegetables through different preparation and cooking, these menus defy that perception,” says Annette Sweeney, senior lecturer in culinary arts and programme lead on the master’s in applied culinary nutrition at TU Dublin.
Take Makenna Finlay-Mulligan for example. Her Plant Planet menu is a vegetarian take on the traditional food truck concept. “I wanted to reinvent classic food truck dishes and make them as satisfying as the greasy foods that people love,” she says. So instead of a tub of fries with pieces of steak on top, she served couscous with butternut squash “steak” in miso dressing, topped with hummus, pomegranate seeds and fresh mint.
Gleeson and I are making our way through the shoots and roots menu created by Derek Oman. He has opted to use traditional seasonal vegetables with spices in a zero-salt, zero-sugar, zero-food waste menu.
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