I’M ABSOLUTELY thrilled to read about big plans to give the humble spud a makeover, a €1m boost to be precise. 

THE Oxford Food Symposium is a weekend conference that brings together over 200 international scholars, journalists, chefs, scientists, sociologists, anthropologists and enthusiastic amateurs for serious discussions on food, its culture and its history. 

AT 9.30am on a glorious Saturday last year, I paused at the entrance to the Ballymaloe Grainstore; was I really going to pass up a rare blast of Irish summer sunshine to instead sit indoors and listen to two guys talking?

Renowned TV chef, cook and cookbook author whose latest book is Rachel’s Everyday Kitchen.

One of the world’s leading food writers has revealed Myrtle Allen is revered by the top chefs in France in a new RTÉ documentary celebrating how she changed the face of Irish cuisine.

WE’RE all still buzzing here since the Literary Festival of Food and Wine at Ballymaloe over the bank holiday weekend.

Writer Roden has more aptly been described as an historian and a poet of food, says Joe McNamee

Vintage rally to launch new cider

HERE in Ballymaloe we are so excited about the first ever Ballymaloe Literary Festival of Food and Wine taking place in Ballymaloe House; at the Grain store and Ballymaloe Cookery School.

Barack Obama’s pastry chef and the co-founder of the world’s best restaurant are among a galaxy of global culinary giants on the menu for a major national festival next month.

A range of fun and inspiring cookbooks from Irish and UK publishers this year makes Christmas gift shopping a doddle. Roz Crowley picks the best

Cookbooks have come a long way since the first one was published 3,500 years ago.

MUCH has changed on the Irish food scene since I started the Ballymaloe Cookery School in September 1983.

Cookbooks now make up half of all non-fiction bestsellers’ lists. Ahead of TasteFest Cork, local foodie Joe McNamee says his favourite Father’s Day gift is a good food tome packed with mouth-watering pictures and delicious treats.

Claudia Roden gave us this recipe when she taught at the school in October 1985. This is a very moist cake that may be served as a dessert.

From Claudia Roden “The Jewish Book of Cooking” I know these little sweets are highly esteemed in Turkey and the Balkans, because one of my elitist grandmother’s ironic remarks was “a los asnos maronchionos“, implying that you don’t give maronchinos to donkeys. They are perfect to serve with coffee — softer than macaroons, a little moist and not too sweet — and they never fail.

This ancient Arab recipe from the Middle East will change your opinion of prunes — a pretty and delicious dish. Claudia Roden introduced me to this recipe when she taught at the school many years ago — we are very excited that she will be coming back to teach a one-day course on Jewish food on August 30 next year.

Recipe for Agen Stuffed Prunes with Rosewater Cream.

When Claudia Roden taught here some years ago she showed us how to make this Spicy Carrot Puree and also the Roast Peppers and Chick Peas. A peppery Tunisian salad called Omi Houriya.

IN THE midst of all the gorgeous summer days we have been enjoying lately, a deliciously cool little book arrived on my desk called Granita Magic.