Courgettes are particularly good in the summer. 

Joe McNamme gives up the latest news from the Irish food world.

Buy everything on Michelle Darmody’s list and you have all you need to create five meals.

Today we celebrate World Microbiome Day, sounds a bit esoteric you might think but this is a subject that concerns each and every one of us uniquely.

It’s no exaggeration to say the eyes of a very nervous nation are currently trained on the Irish hospitality sector, to see how those who have chosen to reopen will fare in the days and weeks ahead.

Baked and no-bake cheesecakes have quite different textures, the addition of eggs and some flour change the consistency of the baked version.

Writing down information has always worked well for me when I’m trying to get an understanding of my food intake or my exercise.

When we were thinking about creating a whole article based around radish, we were a little daunted. Radish is rarely the main ingredient in any dish. We often used it, sliced very thinly as a garnish on salads, grated into a remoulade or pickled and preserved.

Father's day gift suggestions from The Menu

The Irish wine community had a rough start to June with two much loved members succumbing to cancer at a young age.

With gyms shut, parks in our area have been full of people exercising, stretching and jogging.

The farming and fishing of salmon on the island of Ireland has fallen far behind places like Norway, Scotland and even the Faroe Islands.

A real sign of summer is a craving for something salty. The sea air seems to generate it, and the thought of a picnic gets us salivating.

Tim O’Driscoll, a 16-year-old transition year student from Skibbereen, has launched a baking mix business called Fastnet Foods.

We are what we eat is a saying we’ve heard many, many times. And there’s a lot of truth in it. If we focus on nutritious meals and snacks, it will help our mental health too.

It is rare that a wine captures the public imagination and achieves cult status, like a handbag or a pair of trainers. Cloudy Bay did it and it was on such strict allocation in the 1990s that off-licences were lucky to receive 12 bottles per year.

Frothy white elderflower blossoms are the jewels of the hedgerow – they are the quintessential flavour of early summer.

When she called her new book ‘The Restaurant’ Roisin Meaney could never have imagined it would be released when eating out was suddenly on hold

Banana bread and sourdough seem to have become the recipes of these times.

For this special edition, there are no marks for what are my essentials, in lockdown or release. Brands matter less than their contents, though I spend on local brands and in small local shops and markets wherever possible.

We all know that Irish food is fantastic. We have the best, tastiest, freshest ingredients on our doorstep — we really are spoilt for choice.

A focus on Greece this week, a country whose wine industry has gone through massive changes for the better in recent years.

Parsley, sage, rosemary and thyme. It’s so good to have something to distract us from the Covid-19 pandemic, so this week, prompted by National Herb Week, now in its sixth year, which celebrates herbs and herbal medicine, I’m going to focus on the culinary attributes of fresh herbs.

In a time when our shopping and cooking needs to be efficient and easy, we are bringing back our One List, Five Meals recipe pages.

These are tremulous times to be in the hospitality business and so The Menu is delighted to hear of Japanese-chef-turned-Corkonian Takashi Miyazaki’s plans to reopen his splendid Michelin starred restaurant, Ichigo Ichie, for Tanabata (July 7).

We don’t cook with lobster often, so this was a bit of a re-education in preparing and using lobsters.

With the Weekend Magazine focusing on food this week I thought I’d offer a few thoughts on food and wine matching.

We’ve been forced to press the pause button, giving many of us the opportunity to re-evaluate our ‘Grab, Gobble and Go’ lifestyle.

Those business that serve food on their premises to seated customers, mostly restaurants and cafes, are now wrestling with the conundrum of re-opening a month from now.

Buy everything on Michelle Darmody’s list and create five meals.

Michelle Darmody shares the recipes for her favourite cakes

We have bought quite a lot of groceries lately, now that there seems to be a far greater variety of places open other than the supermarkets. We were determined to make sure to use up as much of what we excitedly bought as possible.

What feelgood food have we been turning to in recent months?

Cheap doesn’t always have to mean nasty and with olive oil in just about everyone’s cupboards these days it’s worth seeing what the cheapest is like.

Yes, many of us have succumbed to the ‘Covid stone’ and may be trying to lose it but we all need a treat from time to time. Our recipes here incorporate tasty fruits like blueberries, apricots and almonds while Derval’s lime, chocolate and oat biscuits are a delicious and yet healthy sweet treat option.

There is just one universally heard buzz word in the wine world these days and that is ‘sustainability’.

The focus of Weekend today is sustainability. What could be more timely?

Finn Ni Fhaolain is a marine scientist, chef and author of best selling cook book, Finn's World. Last year she received a McKenna Award for Milish the zero waste gluten-free business that she created. So who better to advise us on sustainable cooking...

There have been many mixed blessings during lockdown for the small and medium-sized producers of finest Irish fare and while many suddenly found their route to market either interrupted or sometimes ended altogether, a wonderful combination of determination and innovation found many finding alternative routes but it is good to report that one of the primary sources for the very best of Irish food

From growing your own, to cooking with leftovers, Darina Allen has been advocating a sustainable approach to food for decades now. We are finally listening, writes Joe McNamee

Today’s Weekend magazine is focusing its attention on environmental sustainability. This is a hugely important subject in relation to food, the emissions and damage that the current food industry inflict on the environment is unparalleled.

In my house we try to be conscious of our choices and how they affect sustainable living.

We were excited recently to feed ourselves, which is surprising at this stage. Having to make all of your meals, day in and day out for the last two months should have made us extremely fatigued at the prospect.

Sustainability has run in the Kingston family for generations, the owner of Glenilen Farm, tells Clodagh Finn