Here, we catch up with Pat Kane to chat about everything from her earliest memories of food to her favourite flavours and culinary inspirations.
Pat Kane is a sustainability advocate, speaker, writer, and out-and-out foodie. The founder of reuzi, a business that has evolved to become a whole hub for environmental living and awareness, Pat is also a partner and Chief Sustainability Officer for environmentally-focused consultancy, Pragmatica.
Here, Pat shares her life in food…
What are your earliest memories of food?
My granny was an excellent cook and I have this vivid memory of a coconut-based dessert she used to make for our family Sunday lunches. I can still taste it.
How would you describe your relationship with food?
I’d say I have a very positive relationship with food. I enjoy eating and cooking and I am a big fan of trying new ingredients and flavours. I have a folder saved on Instagram with a bunch of recipes that I plan on bringing to life one day.
What was the first meal you learned to cook?
As a girl from Rio, I love stewed black beans, brown rice and some fried ‘couve’ – which is like kale – so that was probably the first ‘meal’ I learned to cook. Super simple and so extremely tasty.
How did food become a part of your career?
I never really thought about food as “a part of” anything in particular. It’s just a part of who I am – I enjoy eating good food and so I often bring new flavours into our family life. I hope my boys will grow up as adventurous as their mama.
What’s your go-to breakfast?
I usually fast until 12 noon, but then I will either have eggs, tomatoes and spinach on a wholemeal wrap or overnight oats. I love the versatility of overnight oats, so filling.
If you’re impressing friends and family at a dinner party, what are you serving up?
Ottolenghi has this gorgeous crushed puy lentils with tahini recipe that works really well as a starter. I’d serve it with a salad and some warm flatbread – divine! For main, I’d prepare a beautiful recipe I inherited from my mom; it’s a tomato, feta cheese, roasted garlic and basil pasta dish. Never disappoints… For dessert, I’d wrap it all up with these Brazilian chocolate truffles called ‘brigadeiros’ and a ‘pudim’ which is like a French flan but so much better, dare I say.
Who is your culinary inspiration?
My grandmother and my mother always inspired me. When I left Rio in 2006 my grandmother gifted me with a folder with her favourite recipes, all handwritten by herself. Talk about an incredible keepsake! Outside of the family, I would look up to Erica Drum, Conor Spacey and Holly White.
What would your last meal on earth be?
I think I’d skip the starter and go straight to main – a plant-based Brazilian feijoada would be it. In my humble opinion, this is the best dish in the world. For dessert, I’d have a selection of organic fresh fruits – watermelon, papaya, mango and kiwi – and some delicious coconut brigadeiros to wrap it all up.
What’s your go-to comfort food?
Fresh sourdough bread, some really good quality olive oil with a sprinkle of sea salt and a few dips like hummus or baba ganoush. I make an epic hummus and I am still to find one as good as mine, just sayin’…
What’s the go-to quick meal you cook when you’re tired and hungry?
I absolutely love the ready-made meals by fiid, in particular the Smokey Black Bean one. Add a few spoons of brown rice or some leftover salad et voilà. Another great business making ready-made meals would be Irish business Eatto. I keep a few meals in my freezer at all times. Their meals are super tasty and they come in fully compostable packaging, 10/10.
What is one food or flavour you cannot stand?
I absolutely despise cumin. That’s probably why I don’t enjoy hummus outside of mine as all the shop bought and restaurant ones are always so heavy on cumin… It is overpowering and in my humble opinion, it tastes like a dusty antique shop, if we could lick one!
Hangover cure?
Coconut water. The real deal preferably, but failing that, something like Vita Coco will do.
Sweet or savoury?
Sweet, always. I am a ‘eat the dessert first’ kind of gal.
Fine dining or pub grub?
You can’t beat fine dining on special occasions. For example, I love the surprises that come with a good omakase experience, a Japanese chef-curated dinner.
Favourite restaurant in Ireland?
I will go with two local gems – Volpe Nera and Brighton Road – and the House Restaurant at the Cliff House Hotel in Ardmore.
Best coffee in Ireland?
I will go with my local shop, Grumps, in Foxrock. My double espresso is always on point.
Go-to beverage accompaniment?
Good bread and a little puddle of exceptional extra virgin olive oil.
What are your thoughts on the Irish foodie scene?
I think we are very lucky to have so many wonderful spots all over the country – hence I couldn’t pick just one favourite restaurant!
What’s your favourite thing about cooking?
I love the thought process behind preparing a meal. Which ingredients will I use? Can I source them locally and package-free? What sort of dessert goes well with my chosen main? In life, I am all about the small details and when cooking I am no different.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
Food is my love language. I think it’s one way of saying ‘I love you’ without ever mentioning the words.
Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?
I’d absolutely love to see a really excellent Japanese place opening up somewhere in Ireland.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I visited Japan in 2019 and I never experienced food like I did while walking around the streets of Tokyo. Their attention to detail is just phenomenal, everything is beautifully presented and the ingredients will blow your mind. We had dinner at a temple and the food – all plant-based – was just incredible. They served a variety of lotus root tempuras which I found incredibly interesting. Certainly one I will never forget.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
I want to give three people a shoutout:
Deirdre Doyle from the Cool School Food for all the wonderful ways she goes about teaching parents and kids to cook delicious and healthy meals and snacks. The kids and I love her book Chop, Cook, Yum.
Fiona Uyema, an Irish chef who is all about Japanese cuisine. I am so inspired by her cooking and love her book Japanese Food Made Easy.
Una Leonard from 2210 Patisserie who is all about the most incredible sweet treats you can possibly imagine. Her book Sweet Therapy is packed with stunning recipes and her story is really inspiring.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Without a shadow of a doubt, the people you are sharing the meal with.
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