Chef Tara’s TV treat ticks all the boxes
Inclusive, climate responsible, supporting local economy – what’s not to love about Fusion Kitchen?
If you think of the popular tv series ‘Come Dine With Me’, but without the competition, then you’ve got the basics of Fusion Kitchen. But the cooking series, hosted by TV chef Tara Walker, has a number of important differences.
The six participants are cooking enthusiasts, each from a different national backgrounds – Brazil, India, Ireland, Nigeria, South Korea and Ukraine – who take turns to work in Tara’s kitchen, whipping up, for each other, meals that represent their homelands. From Carlingford oysters and Guinness, colcannon and rhubarb tart to Nigerian ‘suya’ barbecue, the variety is spectacular. But a common factor throughout is the overwhelming use of local, seasonal and sustainable Irish ingredients.
Produced and directed by film maker Declan Cassidy, and supported by Coimisiún na Meán, as well as the SICAP team at Louth Local Development, the series included training in community media production, which was facilitated through EurAV.
“It was an opportunity to celebrate both our traditional Irish food as well as some fabulous ideas from some of the newer members of our social family, as well as throwing a window open on the rich tapestry of cultures that complement our own Irish heritage,” explained Declan. “Some of the chefs worked in that role and some were simply food enthusiasts, but Tara was able to put them all at ease and the conversation as they cooked was incredibly interesting. I’m already thinking of ‘season two’.”
You can learn more about Fusion Kitchen and when it will be available to view on https://fusionkitchenproject.com . The series is currently in the final stages of edit, with a release expected in spring.
The pressure is on for Linda Burke, who represented Ireland in the Fusion Kitchen TV series. Here, with chef Tara Walker, she shucks Carlingford Oysters as an entré for the Irish meal.
