Flavour

Yotam Ottolenghi is a paradigm shifting force on the global food scene. His new book FLAVOUR is quite the revelation and I certainly don’t use that word lightly. Even though Yotam is not a vegetarian, he has been celebrating and singing the praises of vegetables for decades and is on a mission to present them in new and exciting ways. He and his team have been testing, tasting and sharing the many recipes they have devised to ramp up and create new flavours that totally banish our concept of traditional vegetables.

Although his six restaurants all across London are not vegetarian, vegetables feature abundantly on the menus. He’s written and co-authored seven cookbooks thus far.

Among them, PLENTY which was published in 2010, PLENTY MORE in 2014. 

FLAVOUR is the most recent book in the series, Yotam teamed up with Ixta Belfarge who is equally obsessed with vegetables. Her journey to the world of food via Mexico City, Brazil, France, Tuscany and Australia was complex and varied, she even had a market stall in London for a spell and eventually got a job at Nopi, one of Yotam’s restaurants.

Her eclectic cooking is deeply engrained in the cultures she absorbed during her travel over the years.

The third contributor to this inspirational book was Ballymaloe Cookery School Alumni, Tara Wigley. She cooks and writes like an angel and also collaborated with Yotam’s business partner Sami Tamini on his recent book Falastin (see my blogpost on it...)

So why am I waxing lyrical about FLAVOUR? – Well, for a start I’ve been cooking all of my adult life and a good part of my childhood, I live on an organic farm, I too love vegetables and I am fortunate to have access to beautiful freshly harvested produce throughout the year. Since 1983, I have taught thousands of students here at the Ballymaloe Cookery School since and thus far written nineteen cookbooks. Yet, Yotam and Ixta have introduced me to a myriad of new ways to add hitherto undreamt of flavours to our favourite vegetables. Cauliflower, celeriac, even carrots and cabbage will never be the same again.

How do they do it? – well you’ll need to buy the book to discover all the secrets but a few hints, Yotam and Ixta introduce us to a series of twenty essential ingredients to add extra oomph – I’ve got to add Guachong chilli paste to my larder! Furthermore to add extra magic they hone in on four processes, charring, browning, infusing and ageing and there’s more…

Pop into your local bookshop – FLAVOUR is published by Ebury Press. Treat yourself and maybe pick up an extra copy for a friend who loves to cook. 

My Food Heroes Come to the Kerrygold LitFest

One of the most exciting parts of the Kerrygold LitFest is getting to bring absolute food heroes of mine here to Ballymaloe. Some are less well-known to many here in Ireland, but who are living legends in their fields, so I want to take a little time to properly introduce them to you.

This is a once in a life time opportunity to see Diana Kennedy (do read all about my visit to her in Mexico last year), who is, I'm sure she won't mind me telling you 90 this year. Diana is one of the most iconic food writers in the world, branded the Julia Child of Mexican cooking, having written the standard works on Mexican food and has been decorated for her services by the Mexican government. She's electric, she has such a presence and a wealth of knowledge to share. She doesn't do cookery demonstrations any more, so we were very fortunate to persuade her to come all the way over from Mexico to join us. Don't miss her, rush to the website and book now.

STOP PRESS - news just in, Diana has just won the James Beard Life Time Achievement Award! We are soooo delighted for her!

Maggie Beer is a well-known Australian chef, she has written nine books, has her own TV series as well as making appearances on the Australian Masterchef. She is the incredible woman behind the verjuice revival and has established in Australia a similar thing to what we have here at Ballymaloe: she's all about simplicity and great produce. Don't miss her. She will be involved directly in two events at Litfest: as Guest Chef for Saturday lunch in Ballymaloe House (now sold out) and doing a Cookery Demonstration on Sunday at the Ballymaloe Cookery School for which there are still a few places left.

We all know that Middle Eastern cuisine is hot right now, due to the Ottolenghi effect (his demo and pop up dinner are completely sold out, but there is still room in the Grain Store to hear him speak, along with Sami Tamimi and Ariana Bundy). 

Whilst you'll all no doubt be familiar with the names of the Ottolenghi boys, you might not know Ariana, author of the simply beautiful book Pomegranates and Roses, who I especially invited to give us a taste of exquisite Persian food. She will be doing a fragrant Cookery Demonstration alongside our own Rory O'Connell on Saturday afternoon at the Cookery School.

This is only a tantalising taste of the multitude of demonstrations, workshops, talks, meals and readings that we have planned for the weekend of the Kerrygold Ballymaloe LitFest of Food and Wine, we look forward to seeing you on the weekend of the 16th of May.