Mecha Solís, Genevieve Taylor, Melissa Thomson and Jessica Kelly will be showcasing their grill skills at a cooking over fire festival in Dublin’s Herbert Park
This is her first visit to Ireland. “It was a big surprise to me to know that there is a high level of interest in barbecue and live fire cooking in Ireland. I’m very excited to share my experience from living and cooking in Argentina and my skills, but also to learn about new techniques and ways of cooking on live fire with the other chefs from around Ireland and beyond.”
“Women in Argentina have started to have an important role in this area of cooking in the past few years. I think it is a positive change that shows that women are capable of dealing with any kind of challenge related to cooking. In the old days, men were the ones in charge of the grill, but now, this tradition has changed, so anyone can make a delicious asado.”Genevieve Taylor
Taylor developed her interest in barbecue through cooking for her family. “When my children were small, I quickly realised how boring it was feeding them three times a day. Both the kids and I were happier outside and I have been cooking outside ever since. I am very much an outdoors person – I’m much happier outside than inside, and have been a keen gardener for many years. Cooking outside is just an extension of that, really.
You can catch Thompson on the main Bastecamp stage on the opening evening. “I’m going to be cooking a sort of jerk surf and turf – jerked pork belly slices with jerk king prawns. The method and recipe is slightly different for both and I like to showcase different styles when I do a demo. There’ll be some pepper sauce on the side too, the pepper being scotch bonnet pepper, not black pepper, which can sometimes catch non-Jamaicans out.
It’s not all about large chunks of animal protein, though. “I think vegetables can taste incredible with a bit of love. Imagine a platter of garlic yoghurt with a whole roast cauliflower on top, drizzled with sizzling brown butter, or fire-blistered tomatoes, or roasted cabbage, finished with a green herb sauce and some crispy chickpeas on top.
Kelly has come a long way from that first fire-cooking experience. She credits the customers she deals with for expanding her knowledge. “What made me constantly want to improve is working in the butcher shop. My customers are some excellent barbecuers. It’s like a trade-off: I recommend a certain cut of meat and in return they will give me tips and tricks for my next cook on the barbecue.” Her preference is for steak, but her customers order a wide variety of meats and cuts.
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