Selina Periampillai: ‘People are so surprised by Mauritian food’

The self-taught cook chats to Lauren Taylor about her Mauritian heritage, slowing down in the kitchen, and eating bat curry.

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How to make Selina Periampillai’s Maldivian tuna curry

‘Dhon Riha’ celebrates two important ingredients in Maldivian cuisine: Tuna and coconut.

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Thrill of the grill: 7 reds to fire-up the taste buds this barbecue season

Sam Wylie-Harris sources some top drops to enjoy outdoors with those meats and skewers.

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Fast food heiress opts for herbal teas over taco kebabs

Despite the relentless rise of Ireland’s coffee culture, we are still the second-largest consumers of tea in the world.

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Weekend food with Darina Allen: World Bee Day

May 20 is World Bee Day so I’m devoting a whole column this week to honey, nature’s most delicious, interesting and biodiverse sweetener.

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Michelle Darmody: Baking with herbs

Oregano, lemongrass, peppermint, basil, rosemary; there are many different and deliciously fragrant plants bunched together by the term herb.

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Restaurant Review: The Butcher Grill, 92 Main Street, Ranelagh, Dublin 6.

Just like almost all of you reading this I have working molars and eye-teeth and I like to use them.

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Cow & Gate baby food recalled after pieces of rubber glove found in jars

A batch of Cow & Gate baby food has been recalled from Boots after some jars were found to contain pieces of a rubber glove.

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Meatless burger firm hits €1.8bn

Impossible Foods, which makes a meatless plant-based burger and is backed by celebrities like Serena Williams and Katy Perry, said it has raised $300m (€267m) in the latest round of funding ahead of a possible initial public offering.

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Cork eateries among those honoured at Irish Restaurant Awards

Five restaurants in Cork have picked up awards at the 2019 Irish Restaurant Awards, which honoured the best of Ireland’s culinary talent at a ceremony in Dublin.

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The Menu: Food news with Joe McNamee

Part of this year’s Cork Midsummer Festival programme, Cocina Pública, a Chilean art project featuring a mobile kitchen housed in a shipping container, is to set up in Cork’s South Parish community seeking local food heritage, including recipes and techniques, to bring the community together through theatre, food and eating.

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A taste of summer: Rory O’Connell’s latest TV show

As Rory O’Connell returns with a new RTÉ series exploring international cuisine, he returns to his local roots for a new food festival in Cork. Ciara McDonnell reports.

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Restaurant review: The Wild Honey Inn

THE Wild Honey Inn is a former Victorian hostelry dating back to 1841 when well-heeled gentry regularly decamped to Lisdoonvarna to ‘take the waters’ and restore ailing spirits with spa treatments, and was lovingly restored a decade ago by chef/proprietor Aidan McGrath and his partner Kate Sweeney, who looks after accommodation and restaurant front of house.

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The Currabinny cooks: Recipes with brilliant broccoli

IS THERE anything more elegant and beautiful on a plate than tender-stem broccoli? It serves to introduce a flash of green to any meal and goes well with almost anything.

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Wine with Leslie Williams: Organic and natural wines

May is sustainability month in the Irish Examiner and last week I wrote about the challenges facing wine makers and wine drinkers as we all try to lower our carbon footprint. I’m sure some people were aghast at my recommendation of wine in a bag as despite it having a lower carbon footprint than glass it just feels wrong.

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Baking with Michelle Darmody: Sherry - not just for trifle

I HAVE just returned from a very wet and windy trip to southern Spain. The weather was so unexpectedly grey that we found ourselves indoors more than we intended. There was an up-side, we used the time to visit some wonderfully aromatic sherry bodegas, if I closed my eyes I felt as if I were sinking into a trifle.

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Weekend Food: Darina Allen responds to a reader's request for some simple recipes

A FEW weeks ago I got a letter from a regular reader from County Kerry — a busy ‘working’ mum, who tells me that she loves many of my simple recipes but complained that of late, the recipes were a bit ‘cheffy’ and not for the average working family with ravenously hungry teenagers returning home from college: “They want plenty of delicious, home-cooked meals, not tiny exotic dishes.”

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Mould growth and blackened beer taps among reasons for closure orders on food businesses in April

The Food Safety Authority of Ireland (FSAI) has reported that six Closure Orders and one Improvement Order were served on food businesses during the month of April.

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Domino’s shares fall despite rising in UK and Ireland

Domino’s has warned of a loss in its international business this year, sending shares in the pizza delivery firm lower and eclipsing a rise in first-quarter group sales.

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Michelle Darmody: I never tire of the first blossoms of elderflower

THE patterns of a year are beautifully mapped out by the growing seasons. I never tire of the first blossoms of elderflower, the white spray fanning out from the stalks.

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The Currabinny Cooks: New potatoes herald the arrival of summer’s bounty

WINTER crops come to an end in early spring and by late spring the summer crops have yet to properly arrive. Spring staples like wild garlic, asparagus, spring onions and rhubarb keep us perfectly content in the in-between season.

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Restaurant Review: Lucky Tortoise, 8 Aungier Street, Dublin 2

FOR many people Chinese food involves things like curry sauce and deep fried chicken balls but if you are reading this I suspect you know better.

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Burger King offers range of mood meals because ‘no one is happy all the time’

The new meals may be a little dig at McDonald’s – but they are also intended to raise awareness of mental health issues.

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Seven snacks you didn’t know were vegan

Did you know that these everyday foods were cruelty-free?

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Readers' Blog: Price is still the one drawback of ‘V-shopping’

The march of violence-free food onto our supermarket shelves continues apace.

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The Menu: Food news with Joe McNamee

There is really nothing in The Menu’s world to beat the breaking of bread with old friends, family, and neighbours and, equally, with strangers who might have the potential to become part of those previously listed tribes, which is why he is always delighted to make mention of Street Feast (May 5), Ireland’s annual day of street parties and community lunches, which last year saw 130,000 people take part in over 1,280 street feasts.

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Leslie Williams' selection of sunny-weather wines

Last week’s gorgeous weather got me thinking about rosé and the ripe fruity wines of the sunny South of France.

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Michelle Darmody: Baking with raisins

Rum and raisin ice cream always seemed to be the perfect combination of sweet and boozy, the soft raisins bringing a delicate delight in each bite. Raisins, like any other dried fruit, are far sweeter than their juicer, pre-dried counterparts.

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Weekend food with Darina Allen: Delicious dishes with organic chicken

There was a big fuss on RTÉ’s Prime Time recently when An Taisce’s Green Schools Programme with support from the National Climate Change Action and Awareness Programme recommended schools implement ‘Meatless Mondays’ and encourage children to eat less meat and dairy.

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O’Mahony’s: The new Cork restaurant everyone is talking about reviewed

In 2003, a bypass finally and forever diverted the bulk of traffic between Dublin and Cork from the infamous bottleneck that was Watergrass-hill.

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The Currabinny cooks: Meals to bring you on a mushroom renaissance

I must be honest here — I do not usually care much for mushrooms.

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Interested in Russian cuisine? These are the 8 ingredients to get your head around

Ella Walker speaks to Russian cookbook author Alissa Timoshkina about the key items to stock up on.

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50% of salads go in the bin every day, research finds

50% of salads and 25% of fruit and veg is dumped every day in Ireland.

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The quest to save the banana from extinction

Panama disease, an infection that ravages banana plants, has been sweeping across Asia, Australia, the Middle East and Africa.

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The Menu: Food news with Joe McNamee

The Menu only ever believes the season proper has begun with the annual advent of the West Waterford Festival of Food (April 26-28), in delightful Dungarvan.

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Restaurant Review: Circa Restaurant, 90 Terenure Road North, Dublin 6w

Dublin has had some significant openings in recent months and more are due, but one in particular has made me very happy.

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Weekend food with Darina Allen: Spring into the season with Easter lamb

Happy Easter to you all! What extraordinary weather we’re having as we spring into Summer and back into Winter again.

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Michelle Darmody: Baking eggs for Easter

Eggs have been symbols of fertility and rebirth since pagan times and have also been used as an emblem of Easter.

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The dos and don’ts of BBQing

Your one-stop guide on how to not set things on fire.

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Researchers discover new way to make rice safer

Contamination with cancer-causing arsenic is a major problem in some regions of the world.

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Restaurant Review: Ichigo Ichie, 5 Fenn’s Quay, Sheare’s Street, Cork

Painted matt black, no name above the door, no window to the outside world, arrival into Ichigo Ichie is calculatedly low key, still, calm.

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Michelle Darmody: Brown butter or beurre noisette in baking

Brown butter is generally associated with a very traditional French style of cooking.

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Weekend food with Darina Allen: A week in New York

I spent a week in New York over the St Patrick’s Day festival

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Michelin Star winning chefs to raise money for Cork homeless charities

There’ll be no fear of too many cooks spoiling the broth when four Michelin star winning chefs join forces later this month to raise money for two Cork homeless charities.

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Seven food premises closed in March for breaches of food safety laws

Three establishments in Dublin, three in Galway and one in Cork were ordered to close.

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Race for meatless burgers hots up as Nestlé weighs in

The race to meet rising demand for vegetarian meals is heating up as Nestle unveiled plans to introduce its soy-protein-based burgers across Europe and the US this year.

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Are banana peels the next big thing in vegan meat replacements?

They’re actually way easier to cook with than you might think.

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Darina Allen: A Food Lovers Weekend in Paris

The Paris restaurant scene has sprung back into life. That may sound like a bizarre observation considering its reputation as the gastronomic capital of the world.

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Michelle Darmody: Asian flavours in baking

THE Bay Area around San Francisco is a good >barometer for what the next food trend will be. Often what is served there, or in New York, filters across the globe and influences chefs, bakers and consumers worldwide.

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The Currabinny cooks: Warm weather brings back memories of pies and crumbles with mother

A SPOT of very warm weather in early Spring and the rhubarb is early this year. Both of us have fond memories of our mothers making pies and crumbles with large, bruised, very tart apples and tablespoons aplenty of white sugar, the odd sweet geranium leaf thrown in for its sweet perfume.

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The Menu: Food news with Joe McNamee

Food news with Joe McNamee

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Weekend Foord with Darina Allen: Recipies from the Irish Food Writers Guild Awards

HOW fortunate we are here in Ireland to have such an abundance of artisan products and more emerging virtually every week. This sector is incredibly creative and has helped to enhance the diversity and image of Irish food hugely, both at home and abroad.

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Restaurant review: Burnt - Princes St, Cork

FOR many Corkonians of a certain vintage, pizza was ‘born’ in the very early ’80s, in Pizzaland on Patrick St, arriving near-simultaneously with next-door neighbour Burgerland, both ‘game-changers’ in the city’s fast-food dining culture.

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