darina began the cooking school here in the �*80s on the same estate where her mother—in—law, myrta allener. within a few years of starting the school, people began coming from around the world. so, if you had to define what irish cuisine is, what would you say? well, know, i know a lot of people might have thought we live on corned beef and cabbage, but of course it's changed so much over the years. but the fantastic thing is that here in ireland we have such brilliant raw materials and such great produce. so what we would serve at ballymaloe — our basis of what we do is irish country house cooking, but then with all kinds of influences from all over the world — from india, mexico. because we can grow things — we can grow epazote from mexican food. of course, we grow those curry leaves, lime leaves — all kinds of things. and there we go. and before i leave darina, there is one more thing we must do. that is so nice. it's soft, spongy almost, you know. it's — the taste is lovely. and you made that, just like that. back on the road, i'm heading into cork city. here, old stereotypes of irel