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Barbara Collins
Author: Barbara Collins
Barbara Collins introduces Northern Ireland’s newest members of Economusée, an international network of artisans renowned for their excellence.

Jake McDorman in Ballydehob
Author: Rachel Gaffney
The famous foodie who’s flying the tricolour for us in Texas rustles up a short notice Irish trip for actor Jake McDorman and his childhood friend, Cole Evans

Martin Dwyer
Author: Martin Dwyer
Every so often I get a chance for reflection on our life here in the Languedoc and this morning, sitting at 7.00 in a guestless house, coffee in hand, enjoying the cool of the morning before the heat of the day descends, is a perfect one for such thoughts.

Author: Georgina Campbell
In August, Irish Food Writers’ Guild members visited The Organic Centre in Rossinver, Co Leitrim, where Hans and Gaby Wieland showed us around the wonderful (and highly educational) gardens and treated us to one of the short courses that they hold regularly at the Centre.

The Goat’s Cheese, A cookery book inspired by the good people and great food of Skerries by Fergus Gannon, Danny ward and Pete Radzwion (The Goat’s Cheese, paperback, 122pp, €25)
Author: Jeanne Quigley
JEANNE QUIGLEY reviews The Goat’s Cheese, A cookery book inspired by the good people and great food of Skerries by Fergus Gannon, Danny Ward and Pete Radzwion (The Goat’s Cheese, paperback, 122pp, €25)

VEGAN Recipes from the Middle East, Parvin Razavi, published by Grub Street, London
Author: Darina Allen
Recently, I’ve had requests for vegan recipes as the interest in a vegan life style gathers momentum. The increase in numbers continues to confound the sceptics. There are a variety of reasons why people decide to embrace a vegan diet. For many, it’s a combination of concern for the environmental impact of many of our food producing systems and animal welfare issues.

GIY Pears
Author: Michael Kelly
I was about 5 hours in to my monster 8-hour ‘pickle-athon’ and up to my neck in diced fruit, veg and vinegar syrups. I had just peeled, cored and chopped 2kg of pears (I didn’t count how many pears that is, but it’s a lot), and a pan of boiling, sugary stickiness had just overflowed on the stove. The kitchen looked like a bomb had hit it. I was tired, cranky, sweaty and hungry (ironic, given that I was surrounded by mounds of food).

Henry Stone - Sha Roe Bistro
Author: Georgina Campbell
'Quietly excellent', that’s Henry and Stephanie Stone's small but beautifully appointed and atmospheric restaurant in the pretty riverside village of Clonegal on the borders of Wexford, Carlow and Wicklow.

Carmel Somers - Good Things at Dillon's Corner
Author: Just Ask
A philosophy of creating an experience for diners rather than just serving good food is at the core of Carmel Somers's renowned West Cork restaurant and cookery school. The original Good Things Cafe opened in Durrus in 2003 and the move to beautiful two-storey premises in the centre of Skibbereen, 18 months ago, has given this gifted and very determined food heroine a magical setting to develop her national reputation as a leader in the local food revolution.

Author: Anthony O'Toole
Last June Anthony O'Toole was one of a group appointed as the new Fáilte Ireland Food Champions. So, one year later, what have they been up to?
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