Wine: Pontebello Pinot Grigio, Australia — €7.99

BRACE yourselves, the rumours keep coming that wine is going to go up another 50c in the Budget. 

...

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Dining room at Max's, Kinsale. The restaurant justifies the witticism: "There are some days when I think I'm going to die from an overdose of satisfaction."

Restaurant Review: Max’s, Kinsale, Co Cork

WHEN the Spanish surrealist Salvador Dali paraded his pet lobster along the Rue de Rivoli in Paris he ...

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Return to the learning season

Even The Menu himself, a past master of the art of total denial, is clearing last year’s stale ...

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One list, five meals: Pot roast with pollock and chickpeas

Serves 4 
A dash of rapeseed oil 
6 cloves of garlic, sliced 

...

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Restaurant Review: Cava Bodega, Galway

WITH the Spanish Arch just minutes away, it makes sense to continue the Iberian trail, and so in the ...

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A teaser before Taste of West Cork

The Menu is readying himself for the Taste of West Cork Cocktail Party (August 21) in the glorious ...

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One list, five meals: Salmon with savoy cabbage

Serves 4 
A dash of olive oil 
4 smoky rashers, thinly sliced 

...

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Darina Allen: White peach and raspberry jam

FOR gardeners who grow vegetables and fruit, this is the time of abundance, a period of joy and frustration ...

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Wine: Marquis de Plagne Crémant d’Alsace Brut - €12.99

ONE of the biggest wine scandals of the past few decades reached its final chapter in a New York court ...

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Student chefs Liadan Sheehy and Amy James bid to impress chefs Martin Bealin, Jean Marie Vaireaux, Mark Murphy, Thomas Kavanagh and Jill Burton as they prepare for the Dingle Culinary Pentathlon. Pic: Don MacMonagle

Culinary athletes put skills to test

So-called culinary athletes are set to grab the limelight at one of the country’s leading food ...

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ARTISAN FOODS DAY 2 - Entrepreneurs Cooking up a storm

Some 32,000 businesses were started last year with great expectations, writes John Daly

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ARTISAN FOODS DAY 1 - It's getting a little easier to taste success

Start-up firms can now place products in SuperValu thanks to the new Food Academy, writes John Daly.

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Salt Hake with Spiced Aubergines and Rocket

EVERY year we have a thanksgiving feast in the greenhouses towards the end of July — A Long Table ...

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Restaurant review: The Claddagh, The Square, Blarney, Cork

THERE are days when you just want middle-of-the-road, keep-the-show-on-the road food — days when ...

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Pierre Ponnelle Chablis

THE summer’s wine highlight has come and gone.

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Quantity counts more than quality

IT’S hard to say a bad word about organic food. When given a choice, who wouldn’t opt for ...

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Parsnip Appreciation Society

THERE’LL BE PLENTY OOH AH IN DUAGH

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INFOGRAPHIC: Beers of the world

We explore the best beers the world has given us from Europe to Asia and America to Australia, here are ...

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Homemade best: 8 top coleslaws tested

THE Oxford Companion to Food tells us the term coleslaw came from Holland when kool (cabbage) and sla ...

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