Spice Bags is a new bi-weekly podcast which is part of the Headstuff Podcast network. Named after ev
We were so surprised and delighted to win Best Podcast in the recent , which was hosted in the RDS. We were honoured to be presented the award by the category sponsor , a veteran of Irish food podcasting.
We’d love to extend our thanks to network for giving us the opportunity to produce the podcast and supporting and encouraging us at every turn.
This is our swan song. Thanks to much for listening and don’t forget you can listen back to all seasons on spicebags.ie.
Some event news! We’re delighted to be taking part in at .ie this weekend! 😃
“The Spice Bags Soup Kitchen” is our demo at 1pm and hosted by our friend - where you’ll get to hear us wax lyrical about soup in Ireland, internationally and of course from our cookbook + we’ll take part in a soup-off to find the best soup between us!
Come ready to sup on some soups 🙏🏼
Thanks to for inviting us to be a part of this year’s lineup.
We had such a great time recently taking part in Beyond the Plate at with special thanks to the host with the most & curator extraordinaire for asking us to be there 🙏🏼
The theme of Beyond the Plate this year was food, folklore and feasting and we spoke about Souper Secrets - our own soup secrets and from around the world - and, of course, our SOUP. Always happy to talk about that & its wonderful contributors 🙌🏼
If you came to hear our talk & taste our soups, thanks so much! If you want to order a copy of SOUP, go to the link in our bio 😃
🚨New Episode: Our Swan Song🚨
Some big news, after four wonderful years of episodes, we at Spice Bags are bowing out.
While we announce this with a heavy heart, we are ending on a high after publishing our very own cookbook #5: Soup, and at a moment when we are still passionate about the issues Spice Bags has uncovered, and the individuals we have befriended.
In this final episode, we recount our journey from its foundation to our many varied episodes over the years, and to our many adventures and achievements including winning Best Food Podcast 2021 from the
We’d like to take this opportunity to give special thanks to the Podcast Network. They took a gamble on three unseasoned women in the podcast world. They hatched us! Over the years, the team nurtured and gave us the confidence and tools to craft ourselves into what we are today. A special shout out to Conor, Paddy, Gearoid, Claudia and Amy, who would always find time to sit down to edit and brainstorm, come up with PR strategies, and take us through the nuts & bolts of Podcast tech.
Thank you, HeadStuff for letting us into your family. It’s been a privilege 🙏🏼
You can continue to follow us on our blog at spicebags.ie (at link in bio).
Reposted• Soup is for all seasons and this watercress soup with poached egg was made for spring.
The recipe comes from Myrtle Allen, the matriarch of modern Irish cuisine. It holds a special place in author Dee Laffan’s heart as it was served as a starter for her wedding day lunch in the Intercontinental Hotel Dublin.
Get the recipe in Blasta Books 5: Soup by .
Illustration by
Meet our Soup cookbook contributors:
HE Mrs. Patricia Cortés Ortiz
Soup: Colombian Ajiaco
HE Mrs. Patricia Cortés Ortiz is the first resident Colombia ambassador to Ireland. Elegant and eloquent, she gives voice to Colombia’s biodiversity, history, and its budding technology.
Mrs. Cortés Ortiz grew up in the city of Neiva, on the Magdalena River, famous for its plethora of flora and fauna. While being in diplomatic service for over 25 years, she also has a background in nutritional science, which perhaps explains why she is a passionate cook who stores the sunshine-yellow, crumbly Colombian Criolla potatoes in her freezer.
Her Ajiaco starts with a clear broth made from hen on the bone, to which are added three types of potatoes and corn, and is topped with cream, capers, avocado, and guascas, a herb that is reminiscent of artichoke and coriander.
illustration
Repost •
✨️ A very special thanks to the Mexican Embassy in Ireland for inviting us again to take part in celebrating our culture. ✨️
This time we had the opportunity to showcase our signature tortilla soup featured in the latest series of 'SOUP' by the podcasting legends from . 🍲🇲🇽
SEASON 4 FINALE EPISODE: FAST FOOD
While & have bonded about their passion about fast food over the years, it was a surprise that our elegant nurses a passion for White Castle and corn dogs!
What is fast food? Is it simply chains like McDonalds, Super Macs & Burger King? Or does fast food also encompass street food stalls, where generations of families have perfected one dish, which – as it is in McDonalds – is made for the customer in minutes.
Perhaps tapas in Spain can be also considered a fast food?
In this episode, we chat about how the Italians brought the chipper to Ireland. We remember how fast food can be a cozy, sit-down family treat. We discuss how fast food was important to feminism, for it freed women from the stove.
Also we talk about how foodies, when traveling, head to McDonalds as it gives them a sense of place. (McChevre or McAlloo, anyone?)
Listen to us dish about youtiao and churros, fried pineapple and pastries in Kathmandu, and chain restaurants like 100 Montaditos in Spain and Bembos in Peru, the former which may be making its way to Irish shores.
Fast food is not just global corporations and grease. For many of us, it is a place from which our fondest memories are hatched.
Listen now anywhere you get your podcasts, on website and spicebags.ie.
Soup is for all seasons and this watercress soup with poached egg was made for spring.
The recipe comes from Myrtle Allen, the matriarch of modern Irish cuisine. It holds a special place in author Dee Laffan’s heart as it was served as a starter for her wedding day lunch in the Intercontinental Hotel Dublin.
Get the recipe in Blasta Books 5: Soup by .
Illustration by
Thanks Kate Ryan flavour.ie for this wonderful article!
SOUP: THE LANGUAGE OF HOME
https://www.bbc.com/travel/article/20230314-ajiaco-chicken-corn-and-potato-soup
For BBC Travel - World's Table, I spoke with Blanca Valencia, Mei Chin and Dee Laffan, the trio behind spicebagspodcast and their first book together, SOUP - a book of immigrant recipes in Ireland and published by Blasta Books, about the importance of soup as a food that comforts and connects.
We look at Ajiaco, a soup made of chicken, corn and three types of potato enjoyed in Colombia, especially Bogotá, that was cooked for them by the Colombian Ambassador to Ireland herself.
Thanks Imen!
We are humbled by these words about Soup. Thanks so much John & Sally 💚
RePosted •
It might seem strange to say that if you are trying to understand how Ireland has changed in the last 25 years, you will find a great many answers in a book called “Soup.”
On the face of it, Soup is a cookery book, written by three prominent Irish food mavens: Dee Laffan, Mei Chin and Bianca Valencia. Their work is supplemented by a raft of intriguing and creative contributors, and the recipes are dazzling and funky.
But in the same way that books of old used to have supplementary titles – Jonathan Swift’s satire Gulliver’s Travels is properly: Gulliver’s Travels, or Travels into Several Remote Nations of the World – so Soup might be fully entitled: “Soup, or Voyages into the Food Systems and Practices of Contemporary Ireland, with Recipes.”
Soup is a snapshot of who we are today, and what we eat today. It is a mezcla, where Ahmet Dede’s Turkish red lentil soup sits alongside Sasha Shyskina’s recipe for Ukrainian borsch. The book is both a manifesto, and a curriculum, because the authors show a continuum between Myrtle Allen’s watercress soup, and sopa de tortilla from the Dublin food truck El Milagro. We can describe their thesis as exploring both the Continuity of Change, and the Origin of Influence. They describe an Irish food world that is everything, everywhere, all at once, and they tell this story with subtlety and respect. Soup is a jewel, in a bowl.
We are so honored to have this review of our book from Ireland’s pioneer explorers of Irish food culture John & Sally McKennas' Guides
It might seem strange to say that if you are trying to understand how Ireland has changed in the last 25 years, you will find a great many answers in a book called “Soup.”
On the face of it, Soup is a cookery book, written by three prominent Irish food mavens: Dee Laffan, Mei Chin and Bianca Valencia. Their work is supplemented by a raft of intriguing and creative contributors, and the recipes are dazzling and funky.
But in the same way that books of old used to have supplementary titles – Jonathan Swift’s satire Gulliver’s Travels is properly: Gulliver’s Travels, or Travels into Several Remote Nations of the World – so Soup might be fully entitled: “Soup, or Voyages into the Food Systems and Practices of Contemporary Ireland, with Recipes.”
Soup is a snapshot of who we are today, and what we eat today. It is a mezcla, where Ahmet Dede’s Turkish red lentil soup sits alongside Sasha Shyskina’s recipe for Ukrainian borsch. The book is both a manifesto, and a curriculum, because the authors show a continuum between Myrtle Allen’s watercress soup, and sopa de tortilla from the Dublin food truck El Milagro. We can describe their thesis as exploring both the Continuity of Change, and the Origin of Influence. They describe an Irish food world that is everything, everywhere, all at once, and they tell this story with subtlety and respect. Soup is a jewel, in a bowl.
Latest Episode of is out now! Listen to our interview with publisher of and
We chat Kristin about her American roots, food growing up and now, her career, food writing and the founding of her own publishing company.
Plus, her latest book, our very cookbook - SOUP!
Listen to it wherever you get your podcasts or at the link in my bio 🙌🏼
![NEW EPISODE ALERT! Dublin Lunar New Year] Special Episode.Welcoming Lunar New Year the K-Way with Gunmoo Kim & Soonie ...](https://img4.medioq.com/619/604/625968916196043.jpg)
NEW EPISODE ALERT! Dublin Lunar New Year] Special Episode.
Welcoming Lunar New Year the K-Way with Gunmoo Kim & Soonie Delap
South Korea is a country that is a pioneer of pop music, cinema, television, fashion, and cuisine. In this episode, we talk to Gunmoo Kim and Soonie Delap as they reminisce about the Korean Lunar New Year.
Our guests are from different generations and backgrounds. Gunmoo came to Ireland in 2010, founded Jaru, a food enterprise that meshes modern Korean cooking with Irish produce, and is opening his first restaurant, Space Jaru on Meath Street. Soonie, a retired social worker, arrived with her Irish husband in the 1980s, and has been for decades at the forefront of promoting Korean culture. She is now the principal of the Korean language Hangeul School in Dublin.
Gunmoo is from Daijeon, a modern, science-forward industrial city. Soonie is from Gyeongju, which was Korea’s capital until the 10th century, and remains steeped in history as a mecca of Confucian practice.
Expect conversation about New Year ancestor worship and why red (a lucky New Year color for many countries) is eschewed in Korean culture. What is Confucianism and its role in Korean Lunar New Year rituals? What is the rice-cake dduk and its significance? Why do some Koreans have pizza on the ancestral table?
Also listen to Spice Bags co-host , who is the 2023 cultural ambassador for Dublin Lunar New Year, chat about Zodiac signs and her favourite Lunar New Year events, which encapsulate both historically erudite and youthfully cool.
새해 복 많이 받으세요! Saehae bok mani badeuseyo!
Mentioned in this episode:
Dublin Lunar New Year] events
www.dublinlunarnewyear.ie
About Gunmoo Kim
www.jaru.ie
https://www.koreadailyus.com/30-year-old-entrepreneur-brings-the-taste-of-kimchi-to-dublin/
About Soonie Delap and the Hangeul School
www.hsdublin.org
Nation of Broth https://www.imdb.com/title/tt21
NEW EPISODE ALERT!
In our Spice Bags Christmas Special Episode, we celebrate with Marcus O’Laoire, DJ, chef and owner of D8 pubs Anti-Social and Jackie’s, and Chris Mellon of Blackberry Café and creator of Dublin Social.
Marcus and Chris are also the co-hosts of the award-winning HeadStuff podcast That’s Bangin’, which makes them friends, colleagues, and occasional rivals!
We are all from different cultures and upbringings, so it was joyful to reminisce about Christmases past and the Christmases to come.
Marcus, who is half French, recollects some of his Christmases with oysters and foie gras. Blanca muses about small seafood bites, and her mother getting a live turkey to make her famous turkey truffle terrine. Chris waxes about how to do a perfect ham. Dee talks about doing a half-Brazilian, half-Irish Christmas dinner this year. Mei remembers that her family Christmas dish was cassoulet, which her family fell in love with in Carcassonne.
Get it wherever you get your podcasts!
Happy holidays from ! Dee, Blanca and Mei wish you all a merry Christmas 🎄🎄🎄!
New episode out today!
Malaysian food 🇲🇾
Shamzuri (Sham) Hanifa, is a beloved denizen of the Irish food scene. Based in Leitrim, he is the award-winning chef and owner of the Cottage Restaurant, Buffalo Boy, and Chef Sham Sauces. His new restaurant, My Kitchen, will also feature cooking classes.
Vikkineshwaran (Vik) Siva Subramaniam is a medical doctor and surgeon whose South Indian father directs Babas, the leading spice and curry mix brand in Malaysia.
Our two guests wax and unpack about their country, Malaysia, which is a scrumptious, multi-ethnic melting pot of people truly passionate about its food. Sham and Vik talk about hawker street stalls, Nasi Lemak, Rendang, roti, Kuey Teow soup, coconut, tamarind, sambal, and that polarizing fruit, the spiky, somewhat pungent Durian! They mention the Malay love of strong coffee. Plus recent Ireland arrival and chocolate sommelier Shobitha Ramadasan chips in about Malaysian cacao.
In Malaysia, Vik declares, “All meals are important meals.”
We adored taking a bite out of Malaysia with Sham and Vik, and hope you will too.
NEW EPISODE OUT NOW!
Listen wherever you get your podcasts.
In this episode Mei, Blanca and Dee delve into cake and look at it from different cultural angles.
Cake is more decadent than brioche or stollen, in that it is leavened with eggs, enriched with butter, and sweetened with sugar.
To quote Nicola Humble, author of Cakes, A Global History: “Cakes are very strange things, producing a range of emotional responses far out of keeping with their culinary significance.”
The idea of cake opens many questions. Did the ancient Romans, who nibbled on honey flatbreads, have “cake”? Can a cake be a tart, a pastelito, or a bun? Do you buy a cake in a bakery, make it from a box, or compose it from scratch? Why do the Spanish avoid fruit in their cakes? What is a perfect Brazilian, Irish, or Chinese cake? How do you make cake when you do not have access to an oven? When do you eat cake; is it for dessert or is it something you nibble throughout the day? Do you eat cake with savoury things, like in dim sum and afternoon tea?
In this episode, we try to explore all of the above and talk about favourite recipes, our best bakers and cookbooks, our personal baking failures, and why only to trust a cake recipe from someone who is middle-aged.
Mentioned in this episode:
Nicola Humble "Cake, A Global History"
Bola de Fubá
Bake
Honey Bun www.honeybun.ie
Aran Bakery: www.arankilkenny.ie
Theodora Fitzgibbon: Gur Cake
Maida Heatter and Book of Great Desserts
Our co-host award-winning food writer writes about Cuban guacamole and how this recipe is irrevocably linked with memories of her departed friend medieval historian María Rosa Menocal, author of "Ornament of the World".
In this story Mei brings María Rosa to life while placing the reader at the heart of a special evening making Cuban guacamole in a New York kitchen.
Recipe is up on the Spicebags blog at link in bio!
If you have a favourite recipe you would like to share DM us.
New episode - LIVE at Samhain Festival 2022 with Allen & Lorena Krause of Killua Castle - out now!
This special episode was recorded live at - celebrating 5,000 years of food and culture - where we chatted about the food traditions associated with this time of year in Ireland and other countries such as Halloween in the US and Dias Los Mu***os in Mexico.
The stars of this episode however are Allen and Lorena Krause, the couple who have beautifully restored Killua Castle in Clonmellon, County Westmeath. Allen was born in Mexico of Austrian and Spanish ancestry and Lorena is also from Mexico. They have spent 21 years renovating the castle and land where they now use regenerative agriculture and have red deer, Irish moiled cattle, old Irish goats, Jacob sheep, Kerry Bog ponies, geese, ducks and hens. Plus they are in the final stages of their own restaurant on-site, which they hope to open soon.
Their story is fascinating and unfolded in the most charming way with our Spice Bags hosts before a live audience at Samhain. Tune in to hear it for yourselves!
Food writer Vritti Bansal has shared her beloved family recipe for Masala Cheela, a chickpea pancake her father used to make as a midnight treat for her mother.
Recipe is up on the Spicebags blog.
If you have a favorite recipe you would like to share DM us!
Guess who's back in the studio recording a new season!
Yes! You guessed right! Award-winning podcast spicebagspodcast !!
Stay tuned! New episodes coming soon!
Coming early 2023! #5 - SOUP, a cookbook written by us:
Everyone is passionately opinionated about their soups. We can argue through the night about blended soups, cold soups, greens in our soups, clear soups and, ultimately, why our favourite soup is the very best. The soups we make say we miss our moms, we want to travel, that the seasons are changing or that we are truly, deeply hungover. Soups define the stock from which we come and connect us all.
In Soup, we take you on a journey around the globe from the comfort of the communities within Ireland. The soups they have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it.
We love the 4 x Blasta Books already by this year and we’re thrilled to be part of the 2023 collection and in such incredible company with &
We can’t wait to share more about this with you over the coming months and for you to get your hands on it in February. Order your copy now on the Blasta Books website!
Journalist Vritti Bansal has lived in New Delhi, Dubai, and Dublin. She is fascinated by diasporas, including the Jewish-Irish community. Here she ruminates on Parsi food, and shares a recipe for her favorite milk tea. She was recently nominated for an for international cuisines.
.
Read her interview in our blog at link in bio.
We are so excited and grateful for being nominated for best food and drink podcast or broadcast Thanks
Thanks to our producers the amazing team Alan, Claudia and Conor.
Happy Mid-Autumn Festival! On September 10, many countries in the Far East & Southeast Asia, celebrate the most beautiful, full moon of the year, and exchange round shaped foods, like mooncakes, in her honour.
Mooncakes are found in places from China, Thailand, Vietnam, to the Philippines. In Ireland, we are most familiar with the traditional Cantonese Chinese mooncakes, which have a shortcrust pastry that encloses a lotus or red bean filling and a salted duck yolk inside.
In Malaysia, a popular mooncake filling is the potent custard fruit durian. In Vietnam, the pastry can be replaced with rice-flour, to make a snow skin mooncake, or bahn deo. In Japan, there are tsukimi dango rice cakes, similar to the glutinous rice mochi. In Korea, people celebrate with songpyeon, rice cake dumplings formed like the crescent moon and steamed over pine needles.
At Dublin’s Asia Market, the brand Oct 5 proffers excitingly modern moon cakes with fillings like walnut black sesame and cranberry. Buy traditional and non-traditional mooncakes at www.asiamarket.ie
How do you celebrate Mid-Autumn festival? Where do you get your favourite mooncakes? Please share all your Mid-autumn festival stories, traditions, food, and recipes with us!
RePosted .valencia
••••••••••
I’m delighted to be part of Taste of Dublin returning to the Iveagh Gardens next month from June 16th-19th! I’ll be cooking one of my favourite recipes in the NEFF Taste Kitchen.
My demo is Sunday June 19th at 8p.m. I will be doing quick pintxos and tapas with conservas.
I will also be hosting 4 sessions for (Spanish Tourism Board)
Thursday and Friday with chefs from Lanzarote, Gran Canaria, Zaragoza and Valladolid. Drop in to see them and the amazing tapas they have created!
Don’t miss out and book your tickets now on tasteofdublin.ie
5 Lombard Street E
Dublin
D02WK73
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Have you listened to our last episode of the season? We love this clip about Sally Barnes discovering horse mussels in early childhood 🥰 In our chat, Sally talks to us about her passion for the ocean and her concerns for its future. She delves into her experience as a Scottish woman in West Cork in the 1970s, and how she refined the process of her smoked fish, which is still made by hand and continues to be one of the most luxurious products in Ireland today. As a master of her craft, Sally has also begun to do fish-smoking workshops, transmitting her broad knowledge in her smokery, outside of Skibbereen, West Cork. #woodcocksmokery #thisheadstuff #sallybarnes #smokedfish #irishartisanfood #irishpodcast
Have you listened to our latest episode? We chat to @azizdublin Aziz Krouch, head chef of Moroccan restaurant on Capel Street in Dublin @marrakeshmindo in what is a truly a fascinating episode. From shopping in souks, tagines, and bisteeya, to almond ghriba and honey chebakia pastries at Ramadan, Aziz takes us through a tour of his rich and storied life and his understanding of Moroccan food. Why are certain fruits paired with certain meats? Why is the number 7 considered lucky in Morocco and how does that figure into the seven spices of ras el-hanout and the vegetables of couscous? How do dishes differ if they are from Tangier, Fez, or Casablanca? We chat about chefs like Spanish-born Najat Kaanache and Moha Fedal, who are reviving the best way to cook Moroccan, which is long and slow. Also, we talk about tea, a staple in Morocco, and which, according to Aziz, just like Moroccan food, requires patience. @deelaffan @jiemeimeichin @blancsvalencia @thisheadstuff
Have you watched any of Pedro Almódovar’s films? @blancsvalencia is a BIG fan! And in this mini-episode, she dishes up her thoughts on some of her favourite ones and scenes + the topic of kitchens in Almódovar movies. Have a listen and let us know what you think? @thisheadstuff @jiemeimeichin @deelaffan #kitchens #kitchensinmovies #movies #spanish #spanishmovies #spanishfilms #spainonfilm #pedroalmodovar #pedroalmodóvar
Have you listened to the latest episode on food magazines? In this episode, we talk about long-form food journalism, gourmand elitism, and pretty food-styled pictures. We discuss how in Ireland, food publishing gave voice to female writers, some of whom were salty. We chat about test kitchens, about the future of food magazines and whether a tradition of “tested recipes” is financially viable on the publishing market today. Gourmet, The Gourmand, Olive, Australian Women’s Weekly – we name-drop them all. Plus we sneak in a reference to our old host Julia Langbein, and the social media account ‘70s Dinner Party’ that has brought Dee and Mei much joy and laughter. We mentioned too many publications to list here, but comment below if you’ve listened and we missed something? Or you wanted to say something about your favourite or least favourite? It’s been quite a popular topic so we might record another episode and answer your questions and discuss your comments! Dee Laffan HeadStuff Blanca Valencia Mei Chin #foodmagazines #foodpodcast #irishfoodpodcast #ireland
Join us in the Guinness Storehouse for this mini episode celebrating the Lunar New Year. Listen to our guests, Taiwan-born Yvonne Kennedy and Korean-born Carol Cherico, give us a tantalizing glimpse into their traditions and how they celebrate the New Year in Ireland. Moreover, Yvonne and Carol have lived in a number of places (including California, Connecticut, Beijing, Seoul) so their memories and knowledge offer a broad scope. Also Joining us is executive chef of the Guinness Storehouse, John Bueno, whose Lunar New Year dish in 1837 restaurant of Black Pepper and Guinness Short Rib of Beef is in collaboration with Terry Yang of Stoneybatter’s Hakkahan. What Asian foods pair well with Guinness? What's his craziest Guinness food venture? Bueno is from the Philippines, home of the world's oldest Chinatown, so he also shares some Filipino Lunar New Year memories. Tune in to hear about red versus white envelopes, Filipino mooncakes, hot pot, rice cakes, and yes, most importantly, Lunar New Year drinking etiquette! Available now wherever you listen to your podcasts! HeadStuff Dee Laffan Mei Chin Blanca Valencia Guinness Hakkahan Restaurant Dublin Lunar New Year #lunarnewyear2022 #dublinlunarny #guinnessstorehouse #foodtraditions #irishfoodpodcast #foodpodcast
Have you listened to our episode with Irah & Jelly, the women behind the highly-successful Foodstagram.ie yet? Born in Dubai and Singapore, these two Filipino/Irish girls’ Toons Bridge Dairy cannoli TikTok video took the city by storm – if you haven't seen it, check it out! These culinary influencers are known for their charm, winsome photos and videos, and real knowledge about restaurants and recipes, with a spotlight on Asian and international flavours. Spice Bags chat with them about the room that is the soul of many homes around the world (but not all!) – the kitchen. This room can be a mirror into a person’s heritage, character, habits, but more importantly, if they have loads of money, their taste. Tune in to find out what we think about all types of kitchens from pretentious to one-pot ones. Also, discover what Irah calls “dirty” kitchens, what Blanca really thinks about Agas, and Dee's keen interest in the use of movie kitchens as murder scenes! In this episode, we also discuss the Lunar New Year and Dublin Lunar New Year festival and event programming. Tune in now whenever you get your podcasts and on headstuffpodcasts.com HeadStuff Blanca Valencia Dee Laffan Mei Chin #kitchens #kitchentalk #worldkitchens #irishpodcast #irishfood #irishfoodpodcast
Happy New Year! Today is the Lunar New Year and we are super excited to be heading to the @homeofguinness to join in their NY celebration and record a special mini episode, which we will share with you tomorrow 🐅 In this clip from our latest episode, sponsored by @dublinlunarny , @blancsvalencia describes what happens when make badly wrap jiaozi (dumplings) in China! Unfortunately something she learnt the hard way 🐅 You can listen to this episode wherever you get your podcasts and on @thisheadstuff website also with @deelaffan @jiemeimeichin and the incredible ladies from @foodstagram.ie 🐅🐅🐅🐅🐅 #theyearofthetiger #chinesenewyear #lunarnewyear2022 #lunarnewyear #podcast #irishfoodpodcast
Have you listened to our latest podcast episode? 🇵🇱 🇮🇪 In our episode we are joined by Bart Pawlukojc who has worked in Copenhagen’s best restaurants and is the chef/owner of Arán Kilkenny and Kamila Bystrzonowska, the chef/owner of award-winning Momo to discuss the food if their native Poland. 🇮🇪 🇵🇱 In this clip, Kamila tells us about classic beetroot soups from Poland: Choldnik, borscht and Christmas borscht. #polishfood #polishinireland #polishsoups @thisheadstuff
Have you listened to our latest podcast episode? 🇹🇷 🇮🇪 Our latest podcast is a conversation with with Sevgi Tüzel-Conghaile 🍷🍷🍷🍷🍷 We are so excited to be dedicating a Spicebags episode to wine and Turkey 🇹🇷! Born in Turkey, she is an Oenologist & Viticulturist and has set up @awineidea Sevgi talks about moving to Ireland after living all over Europe and to settle with an Irishman 🇮🇪. Something ⅔ of Spicebags know a lot about 😜! #irishpodcast #awineidea #foodpodcast #thisheadstuff
NEW EPISODE OUT Wrapped foods are the femme fatales of the culinary world in that they exude an irresistible allure. From maki and jambon to agnolotti and bisteeya, Blanca, Dee, and Mei discuss these most enticing edibles. We converse about the myriad of wraps out there – rice paper, masa, yuba, banana leaves, warqua, and seaweed. Wrapped foods are easy to eat, but often laborious to make. They’ve been called “gateway” foods to international cuisines; someone might be cautious about Chinese or Mexican, but give them a dumpling or taco, and they will gobble it! Did the Chinese dumpling come from Turkey? Have wrapped sandwiches and burritos done one star turn too many? Plus co-host Blanca confesses an abiding passion for the American country fair staple, the corndog! Let’s just say that we have our wraps covered. Correction: Mei said that Kashing does not have chang-fun with crispy bean curd. It is now on the menu. Mentioned in this episode: Cranky Yankee Corn Dogs Sabenero Cheese (for taqueños) PIcado Mexican Pantry L. Mulligan Grocer (Scotch egg) Al-sham Bakery in Cork Kashing Restaurant Gursha Restaurant Follow the Camino (Empanada Gallega) Las Muns (Empanadas) Wrap & Roll (Wrap restaurant in Ho Chi Minh City, Ho Chi Minh City Vietnam) Getting to Know SpiceBags Our podcast episodes come in three delectable flavours: Deep dives – comprehensive explorations into a country’s cuisine. Staple chats – where we dish about a topic amongst ourselves. Interviews – with individuals who have been impactful on the international Irish scene. Pick a flavour, we hope you like more than one!
Our new @spicebagspod interview is with Richie Castillo, founder and chef of the Filipino Dublin pop-up venture Bahay @bahay_dub and a former chef of @clanbrassilhouse and @bastible_restaurant 🇵🇭 🇮🇪 Although Irish, he’s a global guy. Richie’s father is Filipino, his mother is from Kerry. 🇵🇭 🇮🇪 Richie chats about Filipino dishes like suckling pig lechon and adobo, and explains banana ketchup and the mystique of the bittersweet citrus fruit calamansi. 🇵🇭 🇮🇪 Bahay means “home” in Tagalog, and Richie’s venture Bahay expresses all the diverse inspirations that make up his house. 🇵🇭 🇮🇪 Link in bio. @bahay_dub @thisheadstuff #filipinofood #filipinosinireland
@jamesoseland is a multi-award winning writer, former editor-in-chief of the American food magazines Saveur and Rodale's Organic Life, and one of the most hailed arbiters of the international food world. His first cookbook, Cradle of Flavor, about the cuisines of Indonesia, Malaysia, and Singapore, earned him his first James Beard award. Jim’s latest project, a series of books, World Food published by Ten Speed Press/Penguin, reflects his passionate curiosity about cultures and his ability not only to enjoy food but also to connect with the people who make it. On the heels of the publication of World Food: Mexico City and the eve of the publication of World Food: Paris (October), Jim chats with Spice Bags about some of his favourite places, including Greece, Queens and Jakarta. What are his thoughts about writing, research, and respectful cultural appropriation? Where would he send someone in his recently adopted home of Mexico City? He also brings us back to one of his favourite places, which is the kitchen, and the process of chronicling the people who inhabit it. Travelers, writers, eaters and readers: take some tips from James Oseland! We certainly have. @blancsvalencia @jiemeimeichin @deelaffan Special thanks to @thisheadstuff for helping us as always on the production and allowing us to be part of Ireland’s largest podcast network 🙌🏼
WE ARE BACK! Season 3 is here!! Our first episode “Brasil Delicioso!” is one we have wanted to do for a while as the three of us @jiemeimeichin @deelaffan @blancsvalencia are each fascinated by Brazilian food. In this sound clip from the episode, you’ll hear us chat to the charismatic baker and entrepreneur @mayorfabiano of @sugarloafdublin who tells us about the Brazilian sweets and food history; we also speak with @euzaninha Forkan, Masters in Gastronomy student at TUD who tells us about cassava, the versatile root that underpins so much of Brazilian food culture; and @peferraz executive chef for Bodytonic group - @wigwamdublin & @thebernardshaw - who talks about how Russian Beef Stroganoff is a Brazilian family dish! Please tune in and let us know what you think! It’s available via @thisheadstuff or wherever you get your podcasts NOW!! Enjoy x #brazil #brazilianfood #brazilianfoodinireland #brazilianinireland #brazilian #irish #ireland #foodpodcast #irishpodcast #irishfoodpodcast #podcast
In this special Spice Bags teaser for season 3, recorded live @tasteofdublin, we go full-on craving confession with our former and much-beloved guests @kwanghic and @mexicancookeire 🍿🍿🍿🍿🍿 Expect laughter, gasps, chat about Italian mobsters and various animal parts, and a few food secrets that have never before been revealed. Lily’s naughty 👿 popcorn recipe with Tajín and peanut M&Ms has already made it into our repertoire! Thanks to @thisheadstuff @mike_dunne_ for making this happen! Listen @thisheadstuff and wherever you get your podcasts! You can also find it on Spicebags.ie. . . . #irishfoodpodcast #foodpodcast #irishpodcast #food #irish #thisisirishfood #ireland #headstuffpodcastnetwork #foodie #foodblog #foodwriter #kwanghichan #picadomexican #lilyramirezforan #foodcravings #livepodcasts #tajín
Insights from @elliekisyombe into African food trends in Ireland and the similarities and differences between countries like Malawi, Mozambique and Nigeria in dishes, like Jollaf Rice. 🔻🔻🔻 Tune into this fantastic finale episode of season 2 of SpiceBags now on @thisheadstuff or SpiceBags.ie (link in bio) or wherever you access your podcasts! 🔻🔻🔻 @jiemeimeichin @blancsvalencia @deelaffan @ellieskitchenhomeedition . . . #irishfoodpodcast #irishpodcast #foodpodcast #podcast #food #irishfood #foodblog #foodcommunity #malawi #malawianfood #irishcommunity #internationalfood #african #africanfood #africaninireland
We love this clip of @elliekisyombe chatting about cooking in Malawi. They really COOK when they cook, weekend dinners call for just a simple 50 corn, 100 fish and maybe kill a goat or a cow. Now, that's COOKING! 🔻🔻🔻 Tune into this fascinating and wonderful interview with Ellie, our season 2 finale, on @thisheadstuff or access it wherever you get your podcasts. You can also find it on SpiceBags.ie. 🔻🔻🔻 We will return with season 3 soon! Stay tuned and thank you for listening and supporting us 🙏 @jiemeimeichin @blancsvalencia @deelaffan . . . #irishfoodpodcast #foodpodcast #irishpodcast #food #irish #thisisirishfood #ireland #headstuffpodcastnetwork #foodie #foodblog #foodwriter #malawi #malawian #malawianfood #directprovision #enddirectprovision
Ok so co-host @jiemeimeichin does not own a wok or rice cooker 😳! In this episode we turn to our sizzling, Covid-era heartthrob, the kitchen, and unpack all its secrets. Going through your kitchen tools is like reexamining your dating history. Some tools are frivolous, some remind us of our parents, some we snapped up on a whim and can’t live without, some are pretty but what the heck were we thinking? 🥘🥘🥘 We talk tools with food writer and stylist @alidunworth, Bob Toal, founder of Dublin’s cooking supply shop @triggerfishcookshop , and Maria Llamas, who runs the legendary cooking school and supply shop @alambiquemadrid in Madrid. From sous-vide to salad-spinners, we examine the world of kitchen utensils. What utensils make our kitchens tick? Which tools fill us with shame? Plus we find out why Blanca has a corner in her kitchen that looks like a medieval dungeon. Spice Bags is a part of the HeadStuff Podcast Network. Join HeadStuff+ for bonus episodes and lots more. Thanks to Tara and Conor for the edit @thisheadstuff
Yes, We ❤️ Venezuela! 🇻🇪 Who doesn’t? This country is resilient, colourful, and has a reputation for having some of the most beautiful women in the world. Recently, we have observed a number of Venezuelans starting food businesses all around the world, including in Ireland. In this episode, we talk to some Venezuelans working in the food & drinks in this country. They include @Jeeny Maltese TV chef personality, whom you can hear in the audio clip, Gabriela Guédez a wine expert, Brizaida Hernandez pastry chef Conrad Dublin & business owner Gabriel Quinteros of Arepas Grill Dublin But during research, we also spoke with and mention, Dayana Maltese Sabanero Artisan Cheese, Nigely Massud Sweet Churro & Daniela Carnevall from Mon Amie bakery. On the table, we chat about tequeños, cachapas, hallacas, and of course arepas, the corn cake that can be eaten at any time of day, stuffed with any kind of filling, and in some ways is a mirror to the Venezuelan personality, diverse, flexible, and delightfully addictive. We truly loved making this episode and we hope you enjoy it as much as we do! From Mei Chin Dee Laffan Blanca Valencia & produced by HeadStuff
Brought to you in the midst of lockdown, Spice Bags delves into one of our staple ingredients: BREAD 🍞🍞🍞 Let’s face it, many of us are making it, and most of us are eating far too much of it. Why can't you make soda bread outside of Ireland? Why does @blancsvalencia call communal ovens in Spain the original Insta? Who are the modern bakers shaking things up in Ireland today? Plus, we talk about bread dick pics. Yes, 'fraid so 😂 🥐🥐🥐 Also, Blanca & @deelaffan chat with @eoincluskey founder and owner of @Bread 41, one of the coolest, new bread bakers in town, and who has some pretty frank things to say about our beloved soda bread.
