The menu: Waterworld

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). 

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The menu: Nepal fundraiser

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. 

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Wine suggestions this week include good red Burgundies

What is the world’s greatest wine region? A common question and an unfortunate answer — Burgundy.

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Restaurant review: Moran’s On The Weir, Co Galway

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. 

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One list, 5 meals: Mussels in a Tomato and Caper Dressing

2 small ripe tomatoes, roughly chopped
1 tbsp of cider vinegar
3 tbsp of olive oil

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Rhubarb Fool with Cardamom Cream and Pistachios

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. 

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Keeping it simple is key to success for new beer brewers

The future is wide open for for the craft beer industry if it sticks to its guns, reports Leslie Williams.

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April Bloomfield

Eat your words at Ballymaloe

JUST as there’s a dish for every palate, there’s a food writer for every taste.

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VIDEO: Baking is as simple as dough-re-me

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.

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Wines New Wave — Lighter and Fresher

The Kerrygold Ballymaloe Literary Festival of Food and Wine is next weekend and there are lots of drinks-related events. 

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Restaurant review: The Meeting House, Dublin

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.

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One list, 5 meals: Simple asparagus pasta

A large bunch of asparagus, any woody bits removed from the end of the stalks and the stems cut into two.

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Darina Allen: Honey & Co Prawns in Orange, Tomato and Cardamom

JUST a week to go to the Kerrygold Ballymaloe Literary Festival of Food and Wine May 15-17, there’s a mouthful! 

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Top 8 gluten-free breads

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.

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Whatever you do for breakfast, just make sure you don’t skip it

GRABBING breakfast on the go, or missing it in the mad morning rush, is common.

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The menu: Learn it, cook it

The new Kilkenny Cookery School has just been opened by wife-and-husband chef team, Mary and Neil McEvoy. 

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Restaurant review: Greene’s Restaurant, Cork

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.


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VIDEO: Roll out the barrel of Jameson for a unique blend

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.

This story is enriched with multi-media content

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One list, 5 meals: Bulgur wheat with roast vegetables and chicken

4 chicken breasts, cut into thirds

1 red pepper, de-seeded and sliced

1 courgette, sliced into chunks

 

 

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The menu: Boyne beckons

BOYNE BECKONS

The Menu is forever harping on about the still largely untapped potential for Irish food tourism, where (invariably high-spending) visitors come specifically to a destination for the food and food culture. 

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