Restaurant Review: The Spitjack Rotisserie Brasserie Restaurant, Cork

The Spitjack Rotisserie Brasserie Restaurant, 34 Washington Street, Cork

Tel: 021-2390613; www.thespitjack.com    

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Top tips for baking with children

SOME of my fondest memories as a child were of helping my parents in the kitchen; weighing ingredients for a batch of biscuits or a cake and getting to lick the spoon afterwards, writes Michelle Darmody.

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Top french wines ahead of Public Health Bill debate

The Public Health (Alcohol) Bill is due to be debated in Dáil in the coming weeks with the Government determined to have it passed (or substantially progressed) in the Autumn session. The bill will introduce minimum pricing, health labelling (eg, calories), restrict advertising and sponsorship and force shops to separate alcohol from other products, writes Leslie Williams

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The Menu: Food news with Joe McNamee

Here’s what going on this week in the world of food. 

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Darina celebrates National Bread Week with her favourite recipes

NATIONAL Bread Week is upon us and this gives me another opportunity to extol the importance of good bread and the magic of bread making.

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Introducing the World's First 3D-Printing Restaurant

Adavanced technology is indistinguishable from magic, as sci-fi writer Arthur C Clarke once said and it would be interesting to see what he’d make of the culinary wizardry at a new restaurant where you can ask the waiter to print out your dinner, writes Clodagh Finn

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Looking for some back to school food ideas? Darina Allen has you covered

What a crazy busy week it has been for the mums (and dads) of Ireland who have been dashing around trying to get the kids organised for the big back to school adventure, writes Darina Allen.

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Restaurant Review: Token, 72-74 Queen Street, Smithfield, Dublin 1

A MISSPENT youth means different things to different generations. In the 1950s and ’60s in places like River City they had Trouble with a capital ‘T’, and that rhymes with ‘P’ and that stands for Pool!

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Like a Sourdough Cowboy making your own isn't that hard

It’s Sourdough September — if you’ve never tried to make your own, there’s no better time, writes Valerie O’Connor

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How to use ripening apples in the kitchen

A LOT of apples have ripened early this year. The ones growing near us are a shiny luscious red and almost drop into your hand on touch, there is no need to tug them from the branches. 

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Fit Foodie: Derval O'Rourke's fitness routine and healthy recipes

THIS week I’m cooking up a healthy basil pesto plus my take on a spatchcock roast chicken. I’m also sharing a quick squat circuit which I hope will get you moving this weekend.

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Wiine List: European wine harvest kicks off despite unsuitable conditions

The European wine harvest is in full swing but the late spring frost and hail and an extreme summer heatwave have not proved beneficial.

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Eight strawberry yogurts to put to the taste and nutrition test

LOW fat, no fat, full fat, organic, bio, Greek style — the new wave of yogurt takes a bit of surfing. And then there is the ocean of bacteria that turn milk into yogurt to consider.

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The delights of a meat-free food fest

Valerie O’Connor delights in meat-free feasts at restaurants in Kerry and Limerick that show you don’t have to go without taste if you decide to go without flesh in your diet.

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Restaurant Review: Toonsbridge Dairy Pizzeria, Toonsbridge, Macroom

Joe McNamee checks out the Toonsbridge Dairy Pizzeria

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Weekend food with Darina Allen: Vanilla and Chocolate Ice Cream with Crumbled Honeycomb

Darina Allen discusses her favourite London eateries and offers up more delicious recipes. 

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The Fit Foodie: Soda bread and chorizo and cheddar mini muffins.

Derval O’Rourke dishes up bread with a gorgeous honey, blue cheese and walnut soda recipe plus some chorizo and cheddar mini muffins. 

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Michelle Darmody: A selection of savoury tarts

I WANTED to include a few recipes today that use the same base ingredients but can be adapted quickly and easily to make use of many different combinations.

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Power snacking - the foods that fuel your day

WE are a nation of enthusiastic snackers and, although the trend towards healthier treats continues, three in five Irish people still eat unhealthy snacks every day.

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Restaurant Review: Gregan’s Castle, Corkscrew Hill, Ballyvaughan, Co Clare

There is an old saying that when God was making the world he had some unusual bits left over, and unsure what to do with them he decided to put them all in Co. Clare, writes Leslie Williams.

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Michelle Darmody: Iced biscuits

Baking and icing cookies is a nice way to spend a few hours at the weekend. The smell of the sweet biscuits baking fills the kitchen, and then the tantilizing wait for them to cool begins.

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Derval O'Rourke: Healthy banana and pecan bread

A slice of this is delicious with a cup of coffee, add a scrape of nut butter and you’ve got yourself a balanced post workout snack, writes Derval O'Rourke.

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Derval O’Rourke: Nutritious Nutella spread

This stuff is seriously addictive. I love it spread on toast, drizzled over pancakes or eaten straight out of the jar with a spoon.

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Weekend Food

Every now and then there’s a moment, a milestone which can indicate the end of an era. For me a recent experience in a West Cork village was just that.

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Crunch time: 8 crispbreads to put to the test

CRISPY, crunchy, flavoursome, often with added seeds, spices and herbs, crispbreads make a useful storecupboard food. 

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