Some great wines of Burgundy to try

Leslie Williams shares some of his favourite wines from Burgundy

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Restaurant review: Clanbrassil House - Dublin

“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.

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Darina Allen: Recipes from her family

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.

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How do you like them apples? How to make use of fallen autumn apples

It would be rude not to do something with autumn’s falling apples, says Valerie O’Connor.

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Darina Allen: Buttered Shrimps and Old-Fashioned Rice Pudding

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 Allen

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The Fit Foodie: Recipes that will make the most of your freezer space

This week I’m sharing some tips to help you make the most of your freezer space. 

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The unlikely story of how Ana Roš became the world’s Best Female Chef

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.

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Restaurant Review: Joe’s + Bros, Cork

Joe McNamee reviews Joe’s + Bros, 21-22 Gilabbey Street, Cork. Tel: 086-3399744; www.facebook/joesandbros 

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Michelle Darmody: Baking with butter in its different guises

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.

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Leslie Williams: Planning ahead for your Christmas wines

Christmas is approaching rapidly and it is wise to begin planning a little and thinking about your wines for the season. 

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The Menu: Food news with Joe McNamee

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

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Meet Áine McAteer: Cook to the stars

CAVAN native Áine McAteer has a CV that instantly grabs your attention, writes Clodagh Finn

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Food for thought and fun

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 Sheridan

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The Fit Foodie: Slow cooking is the way to go

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.

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Michelle Darmody: Baking with mandarins

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.

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Sweey by Yotam Ottolenghi and Helen Goh

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.

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Leslie Williams explores the wines of Languedoc

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.

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A look into traditional Chinese cuisine

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.

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Restaurant Review: Ashe's Bar & Restaurant, Dingle, Co Kerry

Ashe’s Bar & Restaurant, Main Street, Dingle, Co Kerry - Tel: 066-9150989; ashesbar.ie

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Fit Foodie: Training buddies are the way to go

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.

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The Menu: Food news with Joe McNamee

Here’s what’s going on in the world of Irish food:

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Michelle Darmody: Getting energy from your baking

Today’s three recipes include ingredients that give a release of energy after eating them.

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Best wines from the Irish Wine Show Star Awards

Independent off-licences breathed a sigh of relief when the Minister for Finance opted not to increase excise duty on alcohol. 

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