Leslie Williams shares some of his favourite wines from BurgundyMORE
This week I’m sharing one of my favourite home workouts.MORE
“Yeah, well, that’s just like your opinion, man,” drawled The Dude (as played by Jeff Bridges) in The Big Lebowski – the classic Coen Brothers film from 1998.MORE
This Autumn, four members of our family published cookbooks within a couple of weeks. It wasn’t planned that way but it was a lovely coincidence.MORE
Food news with Joe McNameeMORE
Surely people know by now that pure natural butter is good for us and that other edible ‘food like substances’ predominately made in laboratories are most definitely not, writes Darina AllenMORE
This week I’m sharing some tips to help you make the most of your freezer space.MORE
She had never even considered a career in cooking. Then a Netflix profile helped shoot Ana Roš to stardom. Richard Vines on the unlikely story of the world’s Best Female Chef.MORE
Joe McNamee reviews Joe’s + Bros, 21-22 Gilabbey Street, Cork. Tel: 086-3399744; www.facebook/joesandbrosMORE
When baking you will notice that recipes are often very specific when it comes to butter, calling for soft or hard butter and sometimes for the butter to be melted. This is because butter behaves differently at different temperatures.MORE
Christmas is approaching rapidly and it is wise to begin planning a little and thinking about your wines for the season.MORE
It would be rude not to do something with autumn’s falling apples, says Valerie O’Connor.MORE
CAVAN native Áine McAteer has a CV that instantly grabs your attention, writes Clodagh FinnMORE
Carpaccio of Giant African Land Snail, anyone? That’s just one of the many bizarre dishes that food-art trio Domestic Godless has conjured up, as part of its mission to use “food as material for irreverent artistic experimentation and invention”, writes Colette SheridanMORE
This week’s column is a bit of background about my work and my team. I’m talking all about slow cooking for my recipes.MORE
Hey Donna, 137 Rathmines Road, Dublin 6. Tel: 01-4913731;MORE
MANDARINS are a colourful blast of sweetness through the winter months. They are both convenient and tasty. Easier to peel than an orange and, for me, the perfect size for a nice citrusy blast. They are also great in baking.MORE
Ask any of my Certificate Course students where they would like to work when they finish their stint at the Ballymaloe Cookery School — at least a quarter will sigh wistfully and mention Ottolenghi and indeed many of my past students have worked there and loved their experience.MORE
Ashe’s Bar & Restaurant, Main Street, Dingle, Co Kerry - Tel: 066-9150989; ashesbar.ieMORE
This week I’m chatting all about training buddies. I’m sharing my healthier take on two
Halloween classics; pumpkin soup and sticky toffee apples.
Today’s three recipes include ingredients that give a release of energy after eating them.MORE
The seventh Slow Food International Congress was held recently in Chengdu in China, the capital of the province of Sichuan. It’s the UNESCO capital of Gastronomy and is now officially a Slow Food City.
This week I’m focusing on the Languedoc and largely the wines of Domaines Paul Mas which is imported by Cork-based Karwig wines. I toured all their vineyards a few weeks ago and was once again charmed by this part of France.MORE
Independent off-licences breathed a sigh of relief when the Minister for Finance opted not to increase excise duty on alcohol.MORE
Craft Restaurant, 208 Harolds Cross Road, Harolds Cross, Dublin 6w.
Tel: 01-4978632; www.craftrestaurant.ie
This week I wanted to chat a little about protein.
How quickly the evenings are closing in and now there’s a proper excuse to light a crackling fire, cuddle up in an armchair and tuck into a big bowl of comforting stew or colcannon with a nice lump of beautiful butter melting in the centre.MORE
The Crawford Gallery Cafe, Emmett Place, Cork. Tel: 021-4274415; www.crawfordartgallery.ie/dining.html
Joe McNamee brings you the latest news from the Irish food world.MORE
Certain foods are so reminiscent of the time of year that they ripen that it is hard to associate them with any other season, writes Michelle Darmody.MORE
This week Derval O'Rourke is focusing on smart snacking and showing you how to bake chewy chocolate granola bars and her happy healthy bread.MORE
I love Rory O’ Connell’s new book, it sounds a bit soppy but I‘m a big fan of my brother’s food – it’s simple, beautiful and delicious, writes Darina Allen.
Have you been drinking Spanish wine recently? If so you are not alone, sales of Spanish wine continue to grow and the reason is fairly simple — quality versus price, writes Leslie Williams.MORE
So, what is the secret of longevity? writes Clodagh Finn.
Damsons have an old-world feel about them, the trees were often planted and harvested in grand old gardens or along country hedgerows.MORE