Articles

This month Darina talks about success in achieving recognition for the culinary scene outside the capital, keeping up standards, the big VAT hike that’s forcing up prices and threatening the future of rural restaurants - and enthusiastic young foodies like James Kavanagh and William Murray, whose recently published Currabinny Cookbook exudes a love of food. Their mission is to encourage other cool young people like themselves to “discover the joy and larks to be had around the kitchen stove, doing pop-ups, selling at Farmers Markets and sharing the yummy food they’ve cooked with friends.”
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Brilliant title, brilliant concept - Neven Maguire’s latest book is the one. One of Ireland’s greatest ambassadors for good, local food and simply delicious home cooking, Neven and his trusty team have produced dozens of cookery books at this stage
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Pumpkins are not just for Halloween, as - like other so-called winter squashes - they store well after ripening and can be kept throughout the winter, making a versatile addition to the usual range of vegetables.
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This month Darina talks about a recent visit to Copenhagen, the capital of the Nordic food scene, to attend the MAD Food Symposium and The World Food Summit.
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Soil. Well, it’s just dirt really, isn’t it? It’s something to be cleaned off our boots and scrubbed off our hands, right? When I started growing my own food, I didn’t have any respect for the soil that the veg was growing in. My focus was on the seed, the plants, the vegetables. The soil was actually a source of annoyance to me - it had to be dug, raked, hoed, rotovated, coaxed and cajoled.
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Coming up to the 30th anniversary of Simply Delicious, it’s great to see a special collection of 100 recipes from Simply Delicious 1 and 2 and Simply Delicious Vegetables published in a handsome hardback cookbook.
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Our “Just Ask!” Restaurant of the Month winner for SEPTEMBER is The Pantry & Corkscrew, Westport, Co Mayo
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This month Darina shares ‘a short reconnaissance trip’, visiting producers and some places that serve delicious simple food
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There’s been a sudden drop in nighttime temperatures which it has to be said can’t be unexpected given the time of year. Still, with the kids back to school as well, it’s a fairly dramatic switch in season from summertime to autumnal.
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A memorable summer dinner at Dingle’s oldest pub, The Lord Baker’s, saw me coming away with copy of Trevis L. Gleason’s Dingle Dinners (The Collins Press, hardback; €25) tucked under my arm
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