The menu: A rovin’ we will go

With a saddlebag full of chocolate and a straw bonnet on the bould Neidín, The Menu is taking to the highways and byways once more.

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The Coravin removes wine from a bottle through the cork via a long needle

Now that there appears be a chink of light at the end of the recession tunnel — given the number of new wine shop and wine bar openings — I thought I would talk gadgets this week.

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Restaurant review: The Salt Yard, Kilkenny

It’s a chilly St Patrick’s weekend in Kilkenny, and the medieval city is throbbing to the sound of uileann pipes, concertinas, tin whistles, bodhráns, and enough jigs’n’reels to whirl you to the end of time and back again.

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One list, 5 meals: Bread and Tomato Salad

200g of leftover, stale bread
4 cloves of garlic, halved
1 red onion, sliced

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Darina Allen travels to the heart of Turkish Cuisine in Istanbul

During our visit to Istanbul, Burcu of Unison Turkey told me about a particularly delicious marzipan made in Edirne close to the Bulgarian and Greek border, by a family who’d been in business since 1952.

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Spice up your life with Arun Kapil

Joe McNamee talks to Arun Kapil the founder of Green Saffron and an evangelist for spices, about his latest book.

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The menu: Tourism and local gastonomy

Fáilte Ireland has launched the Irish leg of the 7th EU Eden project, promoting sustainable tourism across Europe with this year’s theme Tourism and Local Gastronomy. 

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Wine reviews of The Empress Riesling and Independent

Two brave David’s to talk about this week — David Whelehan of Whelehan’s Wines which opened in December in the old Silver Tassie pub in Loughlinstown on the N11; and Dave Gallgher of Green Man Wines in Terenure which opened last month.

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Restaurant review: Monk’s Lane, Cork

Timoleague, an ancient village overlooking the beautiful Argideen estuary, seems a challenged place on a still dark, early spring evening. 

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One list five meals - recipes to suit all tastes

From panfriend trout to egg and bacon on toast, this list of five recipes will surely make your mouth water with excitement.

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Panna Cotta with Orange Blossom, Blood Oranges and Pistachio

It’s difficult to keep up with all the hot new openings in London – Over in W1 everyone is loving Primeur, which I only just managed to book partly because they only accept face to face or Twitter bookings.

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One list, five meals: Avocado and egg salad with sesame dressing

4 eggs, boiled and peeled
1 tbs of soya sauce
1 tbs of sesame oil

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Darina Allen: St Patrick’s Day cakes

St Patrick’s Day celebrations continue to gather momentum around the world. 

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The menu: St Patrick’s Day trail

Suitably decked out in 40 shades of verdant green, a most patriotic Menu is all set to celebrate Lá Fhéile Pádraig, in the only way he knows how: the consumption of the finest of Irish produce. 

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Italians wine to choose from this weekend

Italy is on my mind this week having recently watched the documentary Natural Resistance at the Grainstore in Ballymaloe about rebel “natural” wine makers in Italy.

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Restaurant review: Stanley’s, Dublin

One of the golden stretches for restaurants in Dublin is St Andrew’s St; minutes away from Grafton St, Stephen’s Green, and Temple Bar, it packs more really good restaurants into a very short length of cement than probably any other area of the city. 

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Roz Crowley’s quick & tasty midweek dinners

Bored with eating the same dinners week after week?

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Craft brew festival to whet artisan beer-lovers’ thirst in Cork

Lovers of craft brews will be saying cheers to a new festival in Cork this Easter which will also feature locally produced artisan food and toe-tapping live music.

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Our passion for coffee is growing

Rita de Brun looks at our days and ways spent drinking coffee. Strong, hot, frothy or mild, we love the stuff — and now it appears, it loves us back.

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Derry Clarke

The menu: Bon Vivant Beano

The annual Irish Food Writers’ Guild Awards, in Dublin’s Michelin-starred L’Ecrivain, is invariably one of the finer beanos in the culinary calendar, with Chef Derry Clarke always putting on an exceedingly fine nosebag, each course based on the produce of a particular award winner.

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