A renowned TV chef, keynote speaker, and mother of three young daughters, Orla is a chef who brings her passion for culinary artistry and commitment to impeccable service to every event she oversees.
As part of this year’s ‘Cork on a Fork’ celebrations, Aura will be hosting a free cooking demo outside the English Market on Thursday 15th August from 12pm, featuring local producers using produce found at the market.
That same evening, she will be chef and co-sponsor of the Taste of Cork Fashion & Food event in St Peter’s. Cork on a Folk festival is an annual event celebrating Cork’s rich food culture with a variety of events showcasing the city’s culinary talent and local ingredients. The festival takes place over five days from 14th to 18th August, allowing tourists and locals alike to enjoy Cork’s magical ingredients through delicious food, events, talks, cooking demos and festival fun.
Here, Orla talks about her life with food…
What is your earliest memory involving food?
My earliest food memory is my grandmother making bread in a cauldron over an open fire.
How would you describe your relationship with food?
I’m completely obsessed with food – it’s the first thing I think about in the morning and usually the last thing I think about at night. I love hearing about new food producers and Irish products and I try to support as many of the amazing people in the Irish food industry as I can, either directly or indirectly.
What was the first dish you learned to cook?
I’ve been cooking my whole life, so I can’t quite remember what my first meal was, but I catered for my mom’s remarriage when I was 18, there were about 70 people there, and there was a ton of food!
How did food become a part of your career?
For me, cooking has always been good, but I never wanted to be a chef because from a young age I knew I wanted a family. For me, cooking and family didn’t go together well, so I avoided culinary training until I was in my mid-20s, when I realized I needed to make cooking a part of my life to feel fulfilled.
I have a degree in Business and Culinary Arts, a diploma in Specialist Food Production and postgraduate studies in Rural Development and Food Marketing, but I have never worked in a professional kitchen, so although I have a number of food-related qualifications, I would say I am a self-taught cook.
What’s your favourite breakfast?
I eat eggs almost 365 days a year. They’re a great source of protein and a great way to start your day. Eggs are versatile and can be enjoyed in so many ways. In fact, my next cookbook has an entire chapter about eggs.
If you wanted to impress your friends and family at a dinner party, what would you serve?
I love serving and eating mezze style shared plate meals and having lived in London as a teenager, Arabic restaurants have always been my favourite, especially the combination of Palestinian and Iranian flavours.
Who is your culinary inspiration?
I’ve been so impressed with Sami Tamimi and Yotam Ottolenghi, and I really admire what Myrtle and Darina Allen have done.
What would be your last meal on earth?
Perhaps you’ll want a share plate from Izz Cafe in Cork city.
What’s your favorite comfort food?
I love a big bowl of chili with lots of garnishes.
What’s your go-to meal that you can whip up quickly when you’re tired and hungry?
Time is short so we eat a lot of quick meals at home – I love one-pot meals, whether that’s stacking them on a tray and cooking them in the oven or cooking risotto or biryani on the stove.
What food or flavor can you not stand?
Liver. I don’t like it.
What’s the cure for a hangover?
Tato chips.
Sweet or salty?
Always delicious.
Fine dining or pub food?
both.
What is your favourite restaurant in Ireland?
Hmm, that’s a tough choice. Either Goldie, St Francis Provision Kinsale or The Glass Curt, all Cork based.
What is your favourite drink accompaniment?
Good wine.
What do you think about the food scene in Ireland?
It’s vibrant, it’s inspiring and it’s thrilling to be a part of. I love our innovators, our workers, our suppliers and our creators. We have a rich food history and I think our ability to host is second to none.
What do you love most about cooking?
The creative release. The mindfulness. The end result of feeding people.
What does food mean to you (sitting down to eat with friends, preparing a meal with care, nourishment, etc.)?
To me, food is love. It is the purest way to show my intentions and respect for my fellow human beings. When I cook for you, I give a part of myself with every meal.
Something to think about — is there room for improvement in the Irish food/restaurant/hospitality industry?
Where there is room for improvement is in the cost of providing the service. VAT rates need to be reduced and customers told what the real cost of running a good business is. 60 years ago the proportion of disposable income spent on food was six times what it is today. We need to price food at a realistic premium, pay growers and producers a fair wage for their efforts and reflect that in expectations about the cost of a meal. Currently there is a bit of a misalignment and many great food businesses are being forced to close because they cannot continue to operate profitably.
Chef’s Kiss — Tell us about a memorable food experience you had recently.
After the Palestine Solidarity March in Cork, I took my girls to Cafe Izzy and watched them completely destroy their faces with the most delicious flavour combination in the history of mankind.
Chef Tributes — Now is your chance to celebrate a talented chef, a beloved restaurant, or a particularly talented foodie family.
I’m in awe of Aishling Moore of Goldie in Cork who is changing the way people think about fish. Her latest title from Blaster Books, Whole Catch, is a really useful little reference book and her restaurant is one of my favourites. She’s achieved so much at such a young age and I think she’s incredibly talented, down to earth and has a pure sound.
Secret ingredient — What creates the perfect dining experience for you?
The people you’re with and the love that goes into creating a meal that everyone can enjoy.
Feature image: Jolene Cronin