Articles

The first thing to say about And For Mains… is that it’s hugely entertaining. It’s not often that I sit down and read a cookbook right through from cover to cover, but that’s what I did with this terrific first cookbook from Gareth (Gaz) Smith, chef and owner of Dublin restaurants Michael's and Little Mike's, and his friend and business partner, fourth-generation butcher Rick Higgins of Higgins Family Butchers in Sutton...
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The brain behind the brand - we talk to cookery editor, and now publisher, Kristin Jensen about her new cookery imprint, Blasta Books
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The famous foodie who flies the tricolour for us in Texas is back in Ireland this month...
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While lamb is an all-year product, it’s generally associated with spring – especially Easter. But there’s a completely different and more characterful variety that comes into season later in the year: mountain lamb...
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GIY founder Mick Kelly has plenty of ideas to keep us all busy and well fed this autumn and next year
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After the long months of travel restrictions Darina Allen is back into culinary adventuring and relishing her new-found freedom…
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Ireland’s Restaurant, Chef, Hideaway and Pub of the Year announced in ‘Love letter to Irish food and hospitality’ From Ireland’s best hotels, fine dining and seafood to garden stays and the most pet-friendly destination, winners of Georgina Campbell Irish Food & Hospitality Awards 2021
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We all know that water is our most precious resource so let’s hear it for rain, wonderful rain, says Joe Hughes. To a man who knows what drought is all about, our references to rain in last month’s ezine - Rachel Gaffney’s ‘Let’s Go Wild’ piece and the Editor’s suggestion that we should “take a cue from the Swedish ’rain city’, Gothenburg struck a chord.
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Applications are open for UCC’s Postgraduate Diploma in Irish Food Culture. Recent graduate, food writer Kate Ryan, gives her perspective on why it’s never too late to return to college!
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With water generally abundant in Ireland I’ve often wondered why the wonderfully peppery ‘superfood’ watercress is so hard to come by, as it’s a versatile ingredient that gives a piquant extra dimension to salads and many other dishes...
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