The promotion of local maritime activity as part of the Ocean to City: Cork Harbour Festival (May 30-June 6) is heartening, with one event especially catching The Menu’s attention, Boats & Bites: Boating & Seafood Tasters (June 3, 6pm-8.30pm).Read article
The Menu’s great compadre, chef Kevin O’Toole, of Dublin’s Chameleon Restaurant has devised a wonderful fundraiser for Nepal, in Smock Alley Theatre, Temple Bar (May 24), an informal dining experience featuring curry, drinks and dancing.Read article
What is the world’s greatest wine region? A common question and an unfortunate answer — Burgundy.Read article
OUR attitude to eating oysters can be pretty similar to the treaty some of us sign — metaphorically at least — when steering our children through religious rites of passage.Read article
2 small ripe tomatoes, roughly chopped
1 tbsp of cider vinegar
3 tbsp of olive oil
There’s great excitement at Ballymaloe this weekend for the third Kerrygold Ballymaloe Literary Festival of Food and Wine, which by now is affectionately known as the LitFest, a mega two day celebration of great food and drink and food writing.
The future is wide open for for the craft beer industry if it sticks to its guns, reports Leslie Williams.
JUST as there’s a dish for every palate, there’s a food writer for every taste.Read article
Conall Ó Fátharta was ready to rise to the challenge when it came to taking baking lessons from author and baker extraordinaire Valerie O’Connor, in the company canteen.Read article
The Kerrygold Ballymaloe Literary Festival of Food and Wine is next weekend and there are lots of drinks-related events.Read article
The first thing that hits you on entering the Meeting House Restaurant – which opened very quietly before the end of last year – is the noise.Read article
A large bunch of asparagus, any woody bits removed from the end of the stalks and the stems cut into two.Read article
JUST a week to go to the Kerrygold Ballymaloe Literary Festival of Food and Wine May 15-17, there’s a mouthful!Read article
WHEN it comes to bread, coeliacs have it tough. Bread, mostly made from rice flour, is often heavy, grainy, and tasteless, and hardly worth the extra cost compared to regular bread.Read article
GRABBING breakfast on the go, or missing it in the mad morning rush, is common.Read article
The new Kilkenny Cookery School has just been opened by wife-and-husband chef team, Mary and Neil McEvoy.Read article
THERE’S a tense scene in the 1992 version of The Last of the Mohicans where a waterfall becomes a central if not dominant character for a few decisive scenes. A young Daniel-Day Lewis — bristling like a landmine with charisma, so smouldering and indefatigable that he makes Sunday nights’ Lazarus Poldark look like a pasty also-ran in an under-12 Feis competition — plays the rescuing angel Hawkeye.
Bill Linnane selects his own exclusive bottle of Jameson whiskey straight from the cask and drinks deep from our long love affair with full-strength alcohol.Read article
4 chicken breasts, cut into thirds
1 red pepper, de-seeded and sliced
1 courgette, sliced into chunks