If you're looking for feel good vegetarian appetisers with a twist, look no further than this mouth-watering trio of exclusive recipes direct from Irish chefs attending this year's Food on the Edge food symposium in Galway on 24 and 25 October.
The cutting edge event will include some of the globe's most talented chefs travelling to the remote Irish location and putting their heads together to share some of the world's most pressing food issues in an open arena of like minded people. And if this is a taster of what's to come, we're all ears.
Irish chef, frontman and all round ambassador of Irish food JP McMahon shares his elegant appetiser of celeriac, chanterelle and onion, drawing on local Irish ingredients for which he has become so well known at his Aniar restaurant.
Danni Barry (@Danni_Barry) is the second female chef in Ireland to have achieved a Michelin star having cooked her way in restaurants around the world in South Africa, Australia, New Zealand and Spain, before returning to Belfast where she now heads up Deanes EIPIC . Her unusual recipe of beetroots baked in salt and rye makes for an interesting talking point and a vibrant starter.
Finally, Cliodhna Prendergast (@BreakingEggsCom) completes the trio, a professional chef, writer, and producer living and working on the west coast of Ireland who honed her skills in many great Irish kitchens. She shares an earthy and generous appetiser of chanterelle mushrooms on toasted bread with a wonderful sumac mayonnaise.
Try the three delicious recipes from Food on the Edge 2016 for yourself and find out just how delicious they are!
Basted celeriac, set on a caramelised onion sauce with fried chanterelle and thyme, accompanied by ramsons, make for an earthy and umami packed starter.
This colourful appetiser includes both golden and red beetroots baked inside a dough in the oven to intensify the flavours.
A heart warming easy starter perfect for an autumnal evening with the exotic twist of sumac-flavoured homemade mayonnaise.