Wine: Languedoc

Watching the Euros has got me thinking about French wines so once again this week I’m back in the Languedoc.

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Restaurant review: Palmento

Palmento is a delightful and welcoming haven in Douglas.

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Recipe ideas from Michelle Darmody: Baby carrots

Baby carrots are beginning to pop their orange tops through the soil. They are tender and sweet this time of year and look great kept whole in salads and other dishes.

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The Menu: The best places to eat on the Wild Atlantic Way

WILD WAYS
John & Sally McKenna’s Guides have passed the last quarter of a century gently if very assuredly leading Irish diners to some of the finest troughs in the land and the latest tome from the stable, the third edition of Where to Eat & Stay on the Wild Atlantic Way (Estragon Press), maintains the same impossibly high standards.

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Tasty treats for all seasons from the garden with Theresa Storey

Theresa Storey is the quintessential woman for all seasons — all year round, she celebrates the time of year by turning the in-season fruit and vegetables from her farm in Co Limerick into chutneys, jams, jellies, ketchups, sauces and mustards.

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Spirit of the week: Blackwater Wexford Strawberry Gin

Blackwater Wexford Strawberry Gin, 40% abv, 50cl — €32.00 Stockists: Bradleys Cork, O’Briens Off-Licences nationwide, Celtic Whiskey Shop

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Butter remains one of Ireland greatest cooking assets

I HAVE always admired the delicate carvings of a butter stamp and remember my grandmother showing me one when I was very young. 

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Wine: Tasting your way through old cellars

The obituary writers have been busy this year and the case is equally true in the wine world.

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Meals inspired by fresh produce

FOR those of us who love to grow some of our own food, this is the beginning of the bountiful season where each meal begins with an ‘oops’ in my tummy and a feeling of delight at the first radishes, first new potatoes, the first beets, the first fresh green peas, the first cucumbers, and most amazing of all, the first little cherry tomatoes, the earliest ever.

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Restaurant review: Brioche Restaurant, Dublin 6

Brioche Restaurant, 51a Elmwood Avenue Lower, Ranelagh, Dublin 6; tel: 01-4979163

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The Menu: Cork Midsummer Fest

The Menu enjoyed a splendid repast, cooked by some of Ireland’s finest chefs, including Eurotoque Ireland General Commissioner, Graham Neville, of Dublin’s Restaurant 41, at Ballymaloe House this week. 

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Shake your thirst with this selection of refreshing drinks

It’s important to keep hydrated to avoid lethargy and keep the body functioning efficiently during the summer months.

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Cooking for a chef: What's it like when the spouse wields the spatula

A chef’s domain is his or her restaurant. But what happens at home when it’s the spouse who’s wielding the spatula, asks Arlene Harris.

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The Menu: Father's Day, Kinsale Good Food Circle andCork Summer Show

PRANDIAL PATRIARCHS
Every day is Father’s Day (June 19) in The Menu’s household.

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So many great chefs on show at Litfest

THEY’VE all gone back to their respective countries now but it was such a buzz to have so many diverse top chefs from all over the world with us here at Ballymaloe for the Litfest.

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Video: We explore the 'fifth taste' as Oonagh O'Dwyer takes us on a seaweed hunt

Seaweed, sea algae, call them what you will. Put them in a smoothie, pop them into the bath for silky smooth skin, sprinkle some into a healthy spelt bread, seaweeds are just really good for you. 

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Recipe ideas from Michelle Darmody: What to do with excess vegetables

THERE are many reasons that you may have more vegetables than you need, left-over bits and bobs after a big family occasion, a glut from the garden or a good offer at a local shop or farm.

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Restaurant review: Feed Your Senses

Feed Your Senses (Alimenta Tus Sensidos)  

27 Washington St, Cork;

tel: 021-4274633

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Wine: Time to stock up on Chablis

At the time of writing we are enjoying a bit of a heatwave but spare a thought for French winemakers who have once again been hit by late frosts and hail.

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We’re getting more adventurous with our lunch choices

The days of the traditional white sliced pan may be toast, but we are filling up our lunch boxes with a healthy variety of tasty alternatives, says Helen O’Callaghan.

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