Articles about Ireland Travel, Food & Hospitality

The Eunice Power Column

Author: Eunice Power

A light, buttery fruit cake with a double dose of home-made almond paste for your Easter table. Out come the tins again for the Easter baking. When I was growing up, a Simnel cake always featured on our Easter table. My grandmother was so addicted to almonds that she would split the Simnel cake in half and add an extra layer of almond paste. Perhaps there should be an Almond Addicts Anonymous?
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Cookery Feature - Easter Feasting

Author: Georgina Campbell

Why not push out the boat this year and indulge in some Irish spring lamb for a special Easter meal? Although I generally prefer to wait until the roasting joints are bigger, more flavoursome (and better value) later in the year, a very late Easter brings more choice of local foods as the season is more advanced - and, while very wet, the mild winter and early spring has allowed good growth recently and there may also be more early vegetables than usual to enjoy.
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The Darina Allen Column

Author: Darina Allen

This month Darina shares some of the culinary highlights from Lucknow, a place that turned out to be full of surprises on a recent visit to India
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Rachel Gaffney's Letter from Texas - Cultural Tourism in Ireland

Author: Rachel Gaffney

Rachel Gaffney, the famous foodie who’s flying the flag for Ireland in Texas, is turning her attention to other aspects of Irish culture - especially our historic buildings
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Beer of the Month - Brú Rua

Author: Kristin Jensen

Continuing her series all about craft brews, our expert columnist and food blogger KRISTIN JENSEN says “This pleasant, fruity, easy-drinking red matches well with food but, at 4.2% ABV, it would also hold its own as a session beer: a good all round red.”
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Insider View - Is Irish Food Really Getting Better?

Author: Lucy Madden

This month Lucy Madden questions whether Irish food is really getting better - saying that, in rural Ireland, a good meal at a reasonable price is hard to find. It was a recycled wine bottle filled with a brownish liquid lurking on the table that alerted us to the fact that all was not well. We were a party of 8, meeting for lunch in a restaurant in the Midlands and, having pre-booked, arrived at the venue to see that we were the only customers there.
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Grow It Yourself - April

Author: Michael Kelly

The luck of the crop rotation draw and bad design in my veg patch means that particular veg families tend to have what might be described as ‘off years’ depending on the area they are destined to spend their growing season in. There’s a particular part of my veg patch that is hampered by being simultaneously the closest to the garden perimeter and the lowest point in the garden.
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An Irish Chef in France

Author: Martin Dwyer

Euro-Toques chef Martin Dwyer, is much missed in Ireland since he and his wife Sile sold their eponymous restaurant in Waterford and moved to France. They now live in the Languedoc, where they take guests - and feed them very well. This month Martin finds amusement in on the way things in another country can sometimes get lost in translation.
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Butlers Chocolates - Special Irish Foods & The People Who Make Them

Author: Georgina Campbell

Chocolate may once have seemed an unlikely speciality for artisan producers in Ireland to adopt in their droves, but it has proved a very successful one. There seems no limit to the Irish passion for chocolate and, fortunately for producers, no seasonal downs either, although there are pleasing peaks at Christmas, Valentines Day - and Easter.
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Book Review - The Proof is in the Pudding - Kelly's Black & White Pudding Recipes

Author: Cookbook Reviews

There may be nothing new about black (and white) pudding in Ireland, it’s been a great everyday food for generations. But this traditional pork product did slip a bit in the popularity stakes for a couple of decades while we were getting used to the idea of ‘being modern’ and enjoying international cuisine - and eating less of the full Irish too.
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