Author: Georgina Campbell
Ask around to see what’s regarded as the ultimate treat when dining out, and the chances are most people will say lobster – and the good news is that it’s so plentiful this summer that prices have come way, way down. So not only can you enjoy lobster more often in your favourite seafood restaurants, but it’s a real option for cooking at home or in your holiday kitchen too...
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Author: Lucy Madden
Remember the couple who were spotted ‘fornicating’ on a beach in Dubai? They got off lightly, I reckon. Three months in the slammer seems lenient; in other places, it could have been death by stoning or decapitation, or worse. It only goes to show how horribly we Westerners behave as soon as the seat-belt sign is switched off at foreign airports. Then the hordes of overweight, tattooed, inappropriately dressed individuals spill out onto foreign soil. It’s all so embarrassing.
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Author: Special Irish Foods & People Who Make Them
We may not always like the rain but it makes for great grass – the key to Ireland’s well-earned reputation for wonderful dairy produce. For the last few decades, that rich creamy milk has been the foundation for the ever-growing number of superb handmade cheeses that are now so familiar that we almost take them for granted - and, more recently, a surprising number of entrepreneurs looking for a niche product have taken to making artisan ice creams.
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Author: Cookbook Reviews
Two very appealing new cookbooks have hit my desk recently, and both will merit a re-visit later in the year, as there are some delicious recipes well worth sampling.
What To Eat Now - More Please! by Valentine Warner is inspirational for its' use of what are mostly familiar everyday ingredients at the peak of their perfection, while
Green & Black's Chocolate Recipes is full of all sorts of luscious items that should only be seen as special treats.
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Author: Just Ask
The “Just Ask!” Restaurant of the Month winner for July is Rathmullan House, Rathmullan, Co Donegal, a gracious nineteenth century house set in lovely gardens on the shores of Lough Swilly which has been run as a country house hotel by the Wheeler family since 1961, and is currently under the energetic management of William and Mark Wheeler, and their wives Yvonne and Mary.
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Author: Cookbook Reviews
A small group of Euro-Toques chefs (members of the non-elitist international chefs’ organisation dedicated to safeguarding culinary heritage) got together to celebrate the food of the area - and the recent Volvo Ocean Race stopover - in a DIY recipe book, The Galway Ingredient.
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Author: Georgina Campbell
Whether you’re in a smart seafood restaurant such as The King Sitric of Howth or O’Connors of Bantry, relaxing in a pub like Mary Ann’s in Castletownshend or The Lobster Pot in Carne – or in your own back garden, this is the perfect time of year to make the most of seafood from Irish coastal waters. Quickly cooked and easily served with accompaniments that can be prepared ahead, seafood is ideal for barbecues and summer salads and entertaining.
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Author: Special Irish Foods & People Who Make Them
Smoked fish has always been an important part of Irish life, valued both for its flavour (very useful for making a simple diet more interesting) and its good keeping qualities. And it’s never been more popular than it is today, as discerning diners, chefs and home cooks all take pride in seeking out the very best smoked fish available.
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Author: Lucy Madden
There is a handwritten card of the utmost sadness pinned up in our local shop, and it reads: 'Polish woman desperate to work. Will do anything.' Whoever would have thought even a year ago that things would have come to this, and so quickly?
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Author: News
Over the June Bank Holiday weekend, Bord Bia launched its new season lamb campaign, promoting great tasting leg of lamb recipes for weekends and special holiday occasions.
Award winning chef Neven Maguire was on hand with a reminder that “great food starts with great ingredients” and that new season lamb is both delicious and easy to cook.
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