Restaurant review - HaiLan Korean

IT IS difficult to avoid alarming news from the USA these days and while I’m fairly sure I would never want to live there, I am a little envious of one particular US citizen. 

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Darina Allen: It’s crazily busy at Litfest HQ – the fifth Ballymaloe Litfest is underway

This year we’ve changed the emphasis somewhat so the proper title is A Food and Drinks Literacy Festival at Ballymaloe.

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Val’s way with brilliant basil

A hottie herb used to make pesto has become a household favourite. Valerie O’Connor offers mouth-watering tips on how to grow this taste-osterone fuelled Italian.

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The Fit Foodie: Pearl Barley Risotto and Shakshuka Breakfast Bowls

THIS week I’m cooking up a lovely barley risotto and the perfect breakfast bowl for the weekend. Meanwhile, I hope one of my favourite outdoor circuits will get you moving!

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Darina Allen: Busy days at Ballymaloe as Litfest gets underway

It’s crazily busy at Litfest HQ – the fifth Ballymaloe Litfest is underway.

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Quick and easy vegetarian meals using asparagus

Valerie O’Connor comes upon a forgotten clump of native asparagus and is prompted to make it the centre of a quick and easy, vegetarian meal.

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Darina Allen: Best ways to enjoy your beautiful fresh eggs

Today was such a joyous day; after more than three months we allowed our flock of hens out of their houses. They have been confined on the instruction of the Department of Agriculture along with all poultry in these islands because of the threat of Avian flu in Europe. 

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The cocktail comeback: Mixologists looking local for ingredients

First there was the craft beer movement, followed swiftly by craft spirits. Now all eyes are on mixologists and cocktails, says Leslie Williams.

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Puff pastry with Michelle Darmody

Puff pastry takes a while to make but is rewarding if you like the satisfaction of creating something from scratch.

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Warm welcome and  excellent winemaking wait in Beaujolais

I’m writing about Beaujolais again this week partly because I am finding myself drinking more and more wines from this region and also because I spent a fascinating few days there in early April.

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The Menu: Ballymaloe Litfest, Culinary Arts Management course and Galway Gourmet Picnic

BALLYMALOE LITFEST
The Menu is greatly looking forward to Ballymaloe Litfest (May 19 to 21) including his own event talking to three young farmers (Paddy Frankel, Alice Holden, and Severine von Tscharner Fleming) ploughing an alternative furrow to mainstream industrial agriculture.

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The Fit Foodie: Fruity Frozen Yoghurt and Chia Ice Pops

This week has been a busy one for me. I’ve been travelling up and down to Dublin for events and meetings, shooting photos and finalising recipes for the column all while trying to balance family life and office life. There is no rest for the wicked!

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Restaurant Review: Bakestone Café

Back in my swaggering gunslinger days of youth, I never saw myself as a garden centre man. 

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Coeliac Awareness Week: Putting the fun into gluten-free food

When Finn Ní Fhaoláin was first diagnosed as a coeliac aged 18, she let out an expletive and then just got on with it.

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Chapter One scoops ninth food oscar award

It’s another chapter in the success story of Chapter One, with the fine dining Dublin venue voted the best restaurant in Ireland for the ninth time by the Restaurant Association of Ireland.

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Recipes from the winners of the Irish Food Writers Guild Awards

Some awards are really are worth winning. Among those are the Irish Food Writers Guild Awards established in 1990, says Darina Allen.

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The menu: Burren Slow Food festival

Neidín is on extra rations for he is going to have to hightail it west next week bearing his most corpulent master to the truly wonderful location of The Burren, in Co Clare, for the 11th Burren Slow Food Festival (May 12-14) where this year’s focus is very firmly on Irish Raw Milk Cheeses and Irish Gins. 

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SuperValu have an Italian wine sale beginning soon

The cold weather of recent weeks has not just been in Ireland as some of Europe’s major wine regions have been hit by very bad frosts.

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Restaurant review: The Coburg Brasserie, Conrad Hotel, Dublin 2

The Coburg is a proper old fashioned hotel brasserie and none the worse for it, says Leslie Williams.

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Bake: Mouth watering cakes, layered with icing

Sometimes a special cake is all that is required to make a good party great, says Michelle Darmody.

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Unique flavours of this herbaceous perennial have a short and sweet season

Valerie O’Connor praises one of the first plants of the year, the humble rhubarb, and suggests some nice ways to use it

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The Fit Foodie: Bacon & Cabbage Mussels and Nutty Apple, Rhubarb & Ginger Crumble

I’m really excited for everyone to try this week’s recipes. They are slight twists on old classics, says Derval O’Rourke.

 

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Top 8 frozen yogurts tested

Frozen yogurt has a healthy ring to it. When yogurt is plain it has the potential benefits of healthy bacteria balancing the bad bacteria in the gut.

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Darina Allen: Smoked Mackerel Pâté with Melba Toast and a mad fish soup

On each 12 Week Certificate course we all pile into a bus to go on a ‘foodie’ school tour, says Darina Allen.

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The Fit Foodie: Coconut rice and Chickpea, Butternut Squash & Spinach Curry

This week I’ve decided to share one of my favourite vegetarian recipes, says Derval O’Rourke.

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The menu: Great Irish Food Quiz

One of the more unmissable events on the culinary calendar, The Great Irish Food Quiz returns once again to raise valuable funds and awareness for the very excellent Down Syndrome Ireland charity, a cause most especially dear to The Menu’s heart. 

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Theses wines are not cheap but they represent good value

I return to Bordeaux again this week after a fascinating recent vertical tasting and also because the wine world is full of talk of the potential of the 2016 vintage thanks to the recent en-primeur tastings.

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Restaurant review: Mulcahy's restaurant, Kenmare, Co Kerry

Chef/proprietor Bruce Mulcahy makes splendid use of the local catch to offer some stunning seafood, says Joe McNamee.

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Bake: Chocolate & orange brownie cake and candied orange peel

Candied fruit, otherwise know as crystallised or glacé is fruit that has been boiled in a sugar syrup to help preserve and to create a sweet, aromatic and brightly coloured ingredient for baking.

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Dedicating two minutes a day to nutritional health can make a big difference

Model and home-cook Roz Purcell can’t say enough in favour of the humble oat. It’s local, nutritious, cheap, natural and packed full of health benefits.

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