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An Irish Chef in France


Martin Dwyer Pastries
Author: Martin Dwyer
Martin frequently gets asked what does he miss from Ireland, or what does he find better out in France and this has inspired him to make out two lists: Ten Foodie Things Which Ireland/France do Better
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Grow It Yourself - February


Michael Kelly
Author: Michael Kelly
2015 is the UN FAO’s Year of Soil. The year-long project aims to raise awareness in society about the ‘profound importance’ of soil for human life and promote the sustainable management of soil. FAO Director-General José Graziano da Silva said that we are not paying enough attention to soil, our ‘silent ally’, which I reckon is an understatement – as a society we’re paying no attention whatsoever to our soil.
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This Farming Life - February in Castlefarm


Seedlings
Author: Jenny Young
At Castlefarm we have a number of allotments, which people rent to grow their own food. It is nice to be able to share our land with people who are interested in growing their own food. It’s hard work, but well worth the effort and we help as much as we can.
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Blood Oranges - In Season


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Author: Georgina Campbell
Blood oranges are a variation of the familiar orange (Citrus x sinensis) with slightly reddish tones showing in the skin and deep, in some cases almost blood-red, flesh. They are grown mainly in Mediterranean countries and one, the Arancia Rossa di Sicilia ( the Red Orange of Sicily), has PGI (Protected Geographical Indication) status.
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The Seafood Interview supported by BIM - Gerard Collier


Gerard Collier
Author: Marilyn Bright
This month Marilyn Bright talks to Gerard Collier, recently named BIM Young Fishmonger for 2015. Gerard works every day within sight and sound of the sea at Clogherhead's picturesque Port Oriel. Always drawn to the busy comings and goings of the fishing boats, he remembers cycling down to the harbour as a schoolboy, cadging jobs mending nets or tailing prawns.
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Georgina Campbell's Cookery Feature - Let's Hear It For The Spud


Rich & Hearty Potato Stew
Author: Georgina Campbell
What could be more comforting in the cold, dark days of late winter than hearty dishes based on the nation’s favourite vegetable, the spud. Or any dish with a lovely big, steaming baked potato on the side? Okay, strictly speaking it’s a tuber rather than a vegetable, but we all think of it and cook it like a vegetable.
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Kilmore Quay Seafood Sausages - Georgina Campbell's New Product Review supported by BIM


Kilmore Quay Seafood Sausages
Author: Georgina Campbell
What better food could there be to begin a new year than a comforting and healthy sausage. While sausages are an all-year food, they’re especially appealing in the early months when the weather can be harsh and comfort food is the order of the day, along with simple cooking and pocket-friendly prices. Add to that the feel-good factor of serving up a different kind of sausage, made with fresh fish, and you have a winner on your hands.
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New Year, Great Start - Artisan Food Producers Growing Together


Castlemine Farm Shop, Kinvara Smoked Salmon and The Friendly Farmer
Author: Barbara Collins
Barbara Collins on the groundbreaking collaboration between three complementary artisan food producers in the West of Ireland
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Highbank Organic Gins - Special Irish Foods & Drinks & The People Who Make Them


Pink Flamingo Gin
Author: Dee Laffan
The rumour mill has been in overdrive for the past month that Highbank Farm & Organic Orchards, Co. Killkenny will be distilling a gin in early 2015. The good news is that the highly-aniticipated organic craft gin is being distilled as you read this and will be on the market next month.
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The Darina Allen Column


Darina Allen
Author: Darina Allen
Darina says there are worse things to be addicted to than her new pedometer - and her other health resolutions this year include cutting the sugar content in Ballymaloe Cookery School recipes, and adjusting the balance of vegetable to meat consumption
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