Europe on a plate, quick and tasty recipes and How to Drink Better
Mark Moriarty cooking brioche garlic bread in his kitchen. The chef and TV presenter has joined The Irish Times as our new recipe columnist. Photograph: Alan Betsonat the Irish Times and this year we welcome chef, TV presenter and author Mark Moriarty as our new recipe columnist. Moriarty is a former winner of the San Pellegrino Young Chef global culinary competition, an achievement that launched him on a journey around the world and made him Ireland’s answer to the celebrity chef..
Here are five destinations for you to consider that prove sometimes the road less travelled can leave you very well fedwine fermentation , a process that has been used for thousands of years but one which wine-makers have only learned how to control in the last century. Wilson breaks down the age-old method thus: “Farmer picks grapes, and jumps up and down on them to release grape juice. Yeasts on the skins or floating in the air start eating the sugars, turning them into alcohol.
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