With Relish

HeadStuff Podcasts
  • 5.0 (2)
  • FOOD
With Relish

A bi-weekly food podcast looking at Ireland's culinary industry and identity, with a focus on the individuals that make it up.

  1. 10/18/2018

    #26 | With Relish Live - From The Sublime To The Ridiculous

    We were back at The Fumbally Cafe once again for this very special edition of the podcast, as With Relish makes its second appearance at The Dublin Podcast Festival & Eat:ith, The Fumbally’s autumn series of events. This years theme was; From The Sublime To The Ridiculous, and Aoife and Harry tasked their guests, who were each representing one of Ireland’s 4 provinces, to speak about what makes their food region so unique, brilliant and slightly bizarre at times. The star studded lineup featured some of Ireland’s most passionate and influential culinary figures of recent years, and was by far our biggest podcasting highlight so far.  A huge thank you has to go to all of our guests for joining us on the evening, our wonderful sold-out audience for their participation, Ash, Luca and everyone at The Fumbally Cafe for their amazing hospitality and Alan the Headstuff.org Editor who got us out of some very scary tech difficulties which nearly ruined the night. The Line Up: Cliodhna Prendergast who is represented Connacht, is a professional chef and food writer-photographer for the Sunday Times. Currently living in Connemara, she is one half of Lens and Larder; Photography and food styling workshops telling visual food stories with International photographers in extraordinary Irish Country Houses. Raymond McArdle is the owner of The Forge restaurant in Co Meath, and has long established himself as one Ulsters leading chefs. Having grown up on the Co Down coast, McAardle has worked in some of the countries top kitchens such as Roscoff and Deanes, as well as earning 3 AA Rosettes when working as Head Chef at the Nuremore Hotel from 2001 to 2011\. Raymond's passion for Ulster’s food identity has stuck with him throughout his career, helping establish himself as one of the regions greatest culinary personalities of the past two decades. Munster’s representative is Sinead Ní Ghairbhit, owner of the Cheese Press in Ennistymon, the only shop in the world that only sells Irish cheese. Before opening The Cheese Press, she produced St Tola goats cheese with her sister, Siobhán. Sinéad is passionate about delicious, quality ingredients and providing a welcoming public space where people can connect over coffee and food. Joe Macken’s collection of fast casual restaurants have been changing the landscape of how we eat since 2007, with the birth of the original JoBurger . Originally from Slane, Co Meath from a family of hoteliers, Joe’s passion for locally produced ingredients makes him the perfect candidate to represent Leinster for this culinary roundtable. Please check out Eat:ith ([https://eat-ith.com/](https://eat-ith.com/)) to see some of the amazing events they still have left for this years series.

    58 min

  2. 08/31/2018

    #24 | An Episode About Crisps

    Since beginning the show last year, we have tackled many of the lesser talked aspects of Ireland’s food industry in our episode themes, and will continue to do so for the foreseeable future. Today’s programme continues in that vein, as we look deep into one of the countries most treasured foodstuffs: Crisps We have been so fortunate to speak to guests who are extremely immersed and passionate in what they do, but no more so than today's guest Christine Orford who is a contributor to A Blog About Crisps (https://ablogaboutcrisps.blogspot.com/), which is the country's leading voice in crisp criticism and review. This episode was a joy to record, and includes a variety of expert crisp reviews, a load of laughs and a 4 pack of Tuborg. Check out there 100th review here https://ablogaboutcrisps.blogspot.com/

    47 min

  3. 08/10/2018

    Banter with Jim Carroll ft With Relish live at Beatyard

    **Banter with Jim Carroll ft With Relish live at Beatyard** This weeks offering is thanks to the wonderful Banter podcast by Jim Carroll, who very kindly asked Harry and Aoife to speak about their With Relish endeavours so far in front of a live audience as part of Beatyard 2018.  If you have ever wanted to find out a little more about Harry and Aoife’s culinary background, how the podcast came about and what lies ahead for With Relish, then this should answer most of those questions.  Make sure to listen in to the fantastic bank of episodes Jim has recorded since beginning way back in the Stone Age of podcasting (2009). Since then they have covered such topics as books, food, campaigning, photography, mindfulness, farming, Higgs boson, housing, nudge theory, innovation, football, politics, TV, climate change, cycling, new businesses, masculinity, craft beers, running, music festivals, David Bowie, technology, radio, Madonna and many many more.  [http://thisisbanter.com/](http://thisisbanter.com/)

    31 min

  4. 07/15/2018

    #23 | How The Internet Has Changed The Way We Eat: Aoife McElwaine

    This week on With Relish, Harry and Aoife explore one of life’s greatest conundrums:  Is the internet the absolute best, or is it a load of crap? Well here is a plot spoiler… When it comes to food, it is probably somewhere in between, and that is what this episode is all about.  Friend of the show, and online food loving veteran [Aoife McElwain]((https://www.instagram.com/aoifemcelwain/?hl=en)) joins us in studio to discuss the pros and cons of the world wide web, and how it has changed the way we eat, see and think about food. Aoife speaks about her early days as a blogger, the dangers of social media, how it is impacting what we see on our plate, and much much more. Check out Aoife’s fab 1st book; [Slow At Work]((https://www.gillbooks.ie/mind/mind/slow-at-work)) - How to work less, achieve more and regain your balance in an always-on world.

    39 min

  5. 06/28/2018

    #22 | The Regionality of Pizza: Daniel Young & Village Pizza Dublin

    On episode 22 of With Relish, Harry and Aoife take a look into the world’s favourite snack food, pizza. From it’s debatable origins, to Dublin’s current love affair, the guys delve deep into the heart of what makes pizza, pizza in this mouth watering episode. [Daniel Young](http://www.youngandfoodish.com/), joins on the line from London, where he speaks about the origins and history behind pizza, as well as dissecting the many regional varieties of the pie. Daniel is one of the world’s leading experts on the dish, having written the 576 page global guide ‘Where To Eat Pizza” in 2016\. He can also be found wandering the streets of Naples, giving his world famous Neapolitan Pizza Tours of the city. Finally the guys are joined in studio by Marek Przekwaz one of Dublin’s finest pizzaiolos. Having previously worked in the Fumbally, Marek turned his attention to Neapolitan style pizza helping to start the wonderful Dublin Pizza Company back in 2016\. Two years on, Marek has began his own venture with [Village Pizza Dublin](https://www.facebook.com/villagepizzadublin/), a pop up restaurant in The Belfry Pub in Stoneybatter. During the interview he speaks about the pitfalls of authenticity, his spy mission to Naples, and the work behind creating a successful pop-up restaurant.

    41 min

  6. 06/08/2018

    #21 | Birthday Party: Insect Cake, Drop Everything & A Year In Review

    In true With Relish form, we were late for our own birthday party this year. Episode 21 is basically a celebration of our past 12 months (and a week or two) of food podcasting to Ireland and beyond. It’s been a wild ride, and we wanted to take a moment to reflect on what has been a great year looking deep into the countries food industry and identity. Like all good party’s, we have some super cool guests, loads of memories to share as well as a whole load of cake whipped up by our very own Aoife with the help our insect loving friend Anna Retore from [Episode 2](https://www.headstuff.org/with-relish/with-relish-2-sustainability-in-the-food-industry-eating-bugs-edible-bray-cornucopia-dublin/) Harry also tells Aoife all about his experience cooking chilaquiles for the masses on Inis Oírr, at [Drop Everything 2018](https://www.dropeverything.net/).

    34 min

  7. 05/18/2018

    #20 | Natural Wines / Pete Conway O’Neil - Green Man Wines

    On this week's episode of With Relish, Pete Conway O’Neill from Green Man Wines ([http://greenmanwines.ie/](http://greenmanwines.ie/)) in Terenure drops in to speak to Harry and Aoife about the fascinating world of natural wines. Pete gives an education into what is an often misinterpreted style of wine production. We look at the process, history and characters behind the lo-fi wine industry in Ireland and abroad. Harry and Aoife also joined Pete in tasting three incredibly exciting wines which you can find more details on below.  #1 Sébastien Riffault ‘Les Quarterons Sancerre Blanc’ 2014 #2 Weingut Gerhard and Brigitte ‘Pitt Nat’ 2016 #3 Claus Preisinger ‘Puszta Libre!’ 2016

    45 min

  8. 05/03/2018

    #19 | Food For Thought - An Episode About Mental Health

    For episode 19 of With Relish, Harry and Aoife talk about an issue that is extremely important to themselves and others within the food industry, yet often gets left behind in open discussion. This week’s show aims to look at the relationship between food and mental health in two different ways;  * Our diet and mental health * Mental health in the cooking industry In our first interview we are joined in studio by Eleanor Sutton, a senior dietitian at St Patrick’s Mental Health Services. Eleanor tells the guys about simple ways your diet and food choices can help you when suffering from depression, anxiety and other illnesses. In the chat, she also discusses the harm that food shaming can do to someone who is trying to recover from these illnesses. Finally we are joined by James Sheridan who is the Chef/Owner of Canteen in Celbridge to chat about mental illness within the cooking industry. In what was an incredibly honest and informative interview, James shares his own story about dealing with mental illness while running his own restaurant. The discussion looks at macho culture, stress in kitchens, unfair pay and whether there is something inherent about professional cooking that is bad for your mental health? **About St Patrick’s Mental Health Services:** St. Patrick’s Mental Health Services are an independently governed, not-for-profit mental health service catering for service users from all over Ireland. St. Patrick’s comprises of two inpatient campuses, an adolescent unit and seven community Dean Clinics. The organisation provides speciality programmes for young adults, depression management, bipolar disorder, psychiatry of old age, alcohol dependence, dual mood and addiction disorders, memory clinic and anxiety management.  Their website is www.stpatricks.ie and our support and information line is 01 2493333.

    51 min
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Ratings & Reviews

5
out of 5
2 Ratings

About

A bi-weekly food podcast looking at Ireland's culinary industry and identity, with a focus on the individuals that make it up.

Information

  • Creator
    HeadStuff Podcasts
  • Years Active
    2017 - 2018
  • Episodes
    28
  • Rating
    Clean
  • Copyright
    © Copyright HeadStuff Podcasts
  • Show Website
    With Relish

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