The menu: Raise the Dough (March 27-April 7)

Any fundraising initiative supporting the ISPCC and Childline will always have The Menu’s support but one that introduces a spot of baking to the equation is especially commendable. 

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Wines from the Lidl French wine sale

My selections this week are from the Lidl French wine sale plus some new Alsace wines from Karwigs in Carrigaline, Co Cork — Chateau d’Orschwihr.

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Restaurant review: Rosa Madre, Temple Bar, Dublin 2

Rosa Madre is a warm and welcoming Italian restaurant with excellent fish specials and traditional Italian hospitality, says Leslie Williams.

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Mother's Day recipes with Michelle Darmody

The recipes included here are all ones that my mother baked for us and still does, says Michelle Darmody.

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Cooking with kids: Darina Allen’s recipes for Mother’s Day

I’m flipping this year’s column for Mother’s Day, though we certainly don’t want to forget about hugs, breakfast in bed and sweet little primroses for Mum, says Darina Allen.

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Free From food sector moving into the mainstream

It’s only a few years since Free From products were perceived as niche products for people with coeliac disease or those with food allergies.

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Top 8 crackers tested

There’s some protein in all of these crackers to keep hunger away. Most have very little sugar, not many saturated fats, and a little fibre. 

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No bake deserts, chocolate biscuit slices and cheesecake

Not all desserts or cakes need to be baked in the oven, says Michelle Darmody.

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The fit foodie: Delicious bean stew and a beef broth recipe

I’m delighted this week that the nights are beginning to get a little brighter and the dark months seem to be behind us. 

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The menu: Irish Food Writers’ Guild’s annual awards

The Menu is, naturally, swathed in green this weekend, raising a glass to the Oul’ Sod and all who eat in her, recalling another splendid celebration of fine Irish produce and producers last week in Restaurant Patrick Guilbaud for the Irish Food Writers’ Guild’s annual awards beano. 

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All the wines this week are from the Wine Centre

The number of new Irish whiskies seems to be growing by the week with new brands being launched and the old guard easily keeping up.

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Restaurant review: 12 Tables, Douglas, Cork

12 tables restaurant is a homely and unpretentious slice of Brooklyn in Cork city, says Joe McNamee.

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Darina Allen: Recipes from chef Ross Lewis's Chapter One cookbook

St Patrick’s Day gets bigger and better every year, as more than 100 million people around the world celebrate our national holiday with the Irish diaspora.

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4 tasty Jerusalem recipes with Darina Allen

A couple of months ago I had a delicious dinner at an exciting Israeli restaurant in London’s Soho called Palomar. The amazing vibe transported me right into the Jerusalem party scene. 

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Bake: Shortbread can be used in a vast amount of ways

Shortbread in its simplest form has just three ingredients — butter, sugar, and flour, says Michelle Darmody.

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The menu: Wining and dining in Lisnavagh

The Menu is going the whole hog and booking in for an overnight stay in Lisnavagh.

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Bordeaux develops complexity with age like no other wine

Bordeaux is the largest fine-wine producing region on the planet and produces around 700m bottles of wine from its 120,000 hectares, says Leslie Williams.

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Restaurant review: Mr. Fox, Dublin 1

Mr. Fox is serving some nicely crafted classical French-Irish food with modern touches, says Leslie Williams.

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Food capital: Joe McNamee rates Cork’s top restaurants

Is Cork still the culinary capital? Joe McNamee has his say – and profiles the restaurants that are doing it right.

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Chicken wing recipes that are full of flavour, texture and life

Getting young adults to cook sometimes means untying the apron strings and letting them fend for themselves, says Valerie O’Connor.

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The fit foodie: Nut roast and lasagne

This week’s recipes definitely take a little bit of extra effort in the assembly and cooking of them but they are totally worth the effort, says Derval O’Rourke.

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Top 8 granolas tested

This week we are looking closely at granola, the toasted version of muesli.

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This woman gave up the scope of international markets to start a whiskey business

Bill Linanne meets Louise McGuane who has given up the world of multinationals to start her own whiskey bonding company.

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Three easy, guilt free recipes from Thomasina Miers's new cookbook

It’s all about home cooking these days, encouraging busy people to readjust priorities around food and how we feed both ourselves and our families.

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The menu: Innovation in Irish Food and Drink, UCC

 

Innovation in Irish Food and Drink: Past, Present and Future (March 10-12) will feature food historians, food geographers, food scientists, business leaders, food producers, restaurateurs, and food writers.

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In case you weren’t aware Chardonnay’s renaissance has begun

Now in truth the grape never went away, it was really the fat oaky styles that we abandoned, says Leslie Williams.

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Restaurant review: Thali Nepal Restaurant, Cork

Thali Nepal is on Pope’s Quay, a charmingly random riverside thoroughfare.

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Michelle Darmody: Baking with almonds

Recipes by Michelle Darmody this week are orange blossom and almond cake, almond macaroons and sunken prune tarts.

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The fit foodie: A Salad of All Sorts and a Healthy, Happy Loaf

This week my recipes have a very healthy feel, says Derval O’Rourke.

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5 key points about carbs in your diet

Carbs are worthy of their place at the table, says Abi Jackson.

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