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Foragers Salad
Author: Darina Allen
This month Darina talks about a childhood pastime that later got a posh name: Foraging
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GIY Tomatoes
Author: Michael Kelly
The veg patch feels like a hard task master right about now, churning out seemingly never-ending gluts of produce. There’s a level on which I feel grateful for this abundance, particularly when it’s all laid out in big beautiful trays, buckets or bowls. But there’s another level in which I feel “ENOUGH ALREADY”, particularly when said trays, buckets or bowls of produce have been hanging around the kitchen for 3 days and I know I have to do something with them.
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Waterfront House & Restaurant Seafood Platter
Author: Georgina Campbell
Poised promisingly just across the road from Enniscrone's famous beach - and a couple of doors from the even more famous Kilcullen’s Seaweed Baths (est. 1912) - this pleasant boutique hotel came into energetic new ownership in 2018.
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Harissa and Goats Cheese Buns
Author: Darina Allen
This month - the pleasures of Middle Eastern Food
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Onions drying
Author: Michael Kelly
We’ve been eating onions for the last month or so, even though they are not ready yet. The immature ‘green’ onions are a delight to eat and can be used anywhere there is a requirement for a scallion. At this stage though, the onions are moving in to a territory where they are almost ready to harvest.
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A Day at the Beach
Author: Rachel Gaffney
On a recent visit to Northern Ireland, the famous foodie who’s flying the tricolour for us in Texas enjoyed super fresh fish and foraged seaweed on a County Down beach
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The Garden Chef
Author: Georgina Campbell
A modern retake on the days when many top chefs had the gardens - and probably the home farm too - of a large estate to call on when writing the day’s menu, the return of the kitchen garden is one of the most welcome developments in recent restaurant (and hotel) history.
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An Irish Chef in France
Author: Martin Dwyer
On Running your own Restaurant: This month Euro-Toques chef Martin Dwyer, former proprietor with wife Sile of their eponymous restaurant in Waterford and now living in France, reflects on the dreams and realities of running your own restaurant
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Chef Brian McDermott, The Foyle Hotel
Author: Georgina Campbell
Well known throughout Ireland as a TV chef and teacher with a great commitment to promoting the superb produce of his native Donegal and the North-West of Ireland, Brian McDermott and his wife Brenda - who also has a background in hospitality - recently restored the historic Foyle Hotel in the handsome town of Moville on the shores of Lough Foyle, to create a boutique hotel, wine bar and informal dining destination.
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Drummond House Garlic Scapes for sale
Author: Michael Kelly
Michael Kelly highlights (again) the lamentable state of affairs in the commercial veg growing world in Ireland - and yet, despite everything, he feels that the tide is turning and there are some reasons for optimism. There are good news stories that could inspire young growers in to the industry - and, he says, “If this is to be Irish horticulture’s moment in the sun, it’s energy and innovation that’s needed”
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