How-To Make Fermented Pineapple Juice
Every Chef wants to come up with a unique or signature dish. Chefs are ever-conscious of waste and increasingly, Chefs find opportunities to use up and make the most of every ingredient found in the kitchen. As consumer palates also shift, even the most conservative of Irish palates are growing accustomed to bitter, sour and fermented foods.
Make the most of pineapples from the breakfast buffet by using the skin and core to make Tepache, a fermented flavoursome probiotic pineapple juice.
Find the full recipe from Tom Hunt for The Guardian, published December 1st 2018.
FoodCloud urgent plea for food and fundingMarch 2020
FoodCloud are experiencing increased demand for their food parcels. They are working hard to maintain operations with over 500+ charity partners and do all that is possible to ensure that […]
Fáilte Ireland establishes support hub for businesses in crisisMarch 2020
In response to the COVID-19 crisis and the impact it is having on the tourism sector, Fáilte Ireland are targeting their business supports to respond to the most urgent challenges […]
Further businesses in County Cork and Limerick are presented with Certificates this monthFebruary 2020
More businesses who have been actively involved in the Savour Food Programme during 2019 were awarded with certificates in recent weeks. Participating businesses have undertaken waste assessments, made changes to […]
Project Green at Savour Food Member Lee's Centra in CharlevilleJanuary 2020
Lee’s Centra in Charleville are on a journey to become a more sustainable company for the benefit of their customers, the community and our environment. Check out their “Project Green” […]