A MONTH after the Literary Festival of Food and Wine at Ballymaloe we’re still getting excited feedback and thank you cards in response to the event, from both participants and those who came along over the May Bank Holiday weekend.

Last week, I promised I would share some more of the gems cooked by the guest chefs at the Ballymaloe Literary Festival of Food and Wine 2013.

WE’RE all still buzzing here since the Literary Festival of Food and Wine at Ballymaloe over the bank holiday weekend.

A LITTLE update from San Francisco.

I’VE JUST learned the secret of how to give a totally stress-free dinner party! So here’s how it’s done.

SANDOR KATZ described himself as a DIY food activist and fermentation revivalist.

HERE in Ballymaloe we are so excited about the first ever Ballymaloe Literary Festival of Food and Wine taking place in Ballymaloe House; at the Grain store and Ballymaloe Cookery School.

COOKING is the very best way to show special love to your family and friends — Jacob Kenedy’s sentiments as he cooked one beautiful dish after another at the Ballymaloe Cookery School recently. Jacob, whose mother came from Rome, owns one of my favourite restaurants in London, Bocca di Lupo. He feels there is something particularly alluring about Italian food; it nourishes not only the body, but also the soul, mind and heart.

Sri Lanka is the largest producer of real cinnamon in the world. It is a beautiful gentle spice which has been used both for cooking and medicine since ancient times.

HERE I am in Sri Lanka wading out through the warm sea to the tiny island of Taprobane off Weligama on the South Coast. There’s no other way to get there, it’s just 100 yards off the coast, palm fringed of course.