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.
JUST a week to go to the Kerrygold Ballymaloe Literary Festival of Food and Wine May 15-17, there’s a mouthful!More
THE most anticipated baking book of 2015 has just been published, it’s called The Violet Bakery Cookbook by Claire Ptak, whom Jamie Oliver described as “my favourite cake-maker in the world”.More
HAVE you heard about the latest ‘U turn’ in nutritional science? America the land of the ‘egg-white omelette’ is in quite the tizzy about it all.More
It’s always fun to see what’s happening on the food scene in New York.More
EASTER is early this year so the milk-fed spring lamb will be even more juicy and succulent.More
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.More
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.More
St Patrick’s Day celebrations continue to gather momentum around the world.More
IT WAS STILL snowing hard in Turkey -— Istanbul on the Bosphorus was trying to come to terms with the unexpectedly heavy fall.
ON A CHILLY winter’s night a few weeks ago, we had our first East Cork Slow Food event of the year.More
WE PACKED our bags recently and headed for the US ready to launch the Kerrygold Ballymaloe Literary Festival of Food and Wine in New York.More
DON’T we all need and love a little romance in our lives, so Valentine’s Day creates a welcome little flutter of excitement for everyone from nine to 90.More
If you would like to learn how to make butter, yoghurt, labne, paneer and lots of simple cheeses, check out the Ballymaloe Cookery School website www.cookingisfun.ie for the next dates.More
FRESHLY SQUEEZED orange juice — my eye! One of the most abused terms in the English language — the reality of “freshly squeezed” orange juice stretches from a tetra pack to a litre plastic container of juice that was squeezed days and sometimes weeks earlier, writes Darina Allen.
SPRING, Skye Gyngell’s restaurant was one of the most anticipated restaurant openings in London for several years.More
WHAT’S NOT to love about Cape Town — it’s just one long sleep away, a mere two hours time change so virtually no jet lag and a guaranteed instant hit of winter sunshine.More