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An Irish Chef in France


Christmas Decorations
Author: Martin Dwyer
Even though we have been living full time out here for four or five years and spending a lot of time here before that, this turned out to be the first time we have spent Christmas out here, not just that but we persuaded the full family, daughters, sons in and out of law and the totally precious grandsons to come here for the holiday also.
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Book Reviews


Recipes From The English Market (Atrium Press, hardback €25)
Author: Cookbook Reviews
This month’s books have both been written in celebration of great Irish institutions. Firstly, Michelle Horgan’s Recipes From The English Market is another handsome food book from a division of Cork University Press. While in the North-West, and in celebration of tens years at the popular Lyons Café in Sligo Town, talented chef-proprietor Gary Stafford has published the book that his customers of this charming café have been asking for - Lyons Café, The Recipes
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Lemons


Lemon
Author: In Season
The lemon (Citrus × limon) is a small evergreen tree native to Asia - although now widely grown in other areas including Europe and America - and its cheery yellow fruit is one of the most versatile ingredients in the kitchen. Lemons can also be grown here with care, in pots as they not reliably hardy. Anyone who has ever tasted fresh lemons will want to do so again...
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The Seafood Interview supported by BIM - Aldridge Lodge


Billy & Joanne
Author: Marilyn Bright
MARILYN BRIGHT talks to our Seafood Chef Of The Year For 2013, Billy Whitty, of Aldridge Lodge, Duncannon, Co Wexford. A chef who has grown up living just 200 yards from the Ducannon quayside just has to know something about fish.
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Quick & Easy Christmas Baking - Some Retro Favourites


The Best of Irish Breads & Baking by Georgina Campbell
Author: Georgina Campbell
Even if you’re very pressed for time coming up to Christmas, cooking a few bits and pieces is very satisfying, gets you into the festive mood - and it makes the house smell lovely too. And it needn’t take a huge amount of time either, as these tried and trusted recipes show – they’re all from that old favourite, my 1996 book The Best of Irish Breads & Baking, which is still in print (€15) and I use it all the time.
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Craft Beer and Christmas Cheer - Beer and Food Pairing Tips for Christmas Dinner


Blue Cheese & Beer
Author: Kristin Jensen
Craft beer is perhaps the biggest success story of Irish food and drink over the last couple of years and we are delighted to introduce our new columnist Kristin Jensen, who is not only one of Ireland’s top food bloggers – she just happens to be an expert on pairing food and beer!
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Goatsbridge Trout Caviar


Goatsbridge Trout Caviar
Author: Special Irish Foods & People Who Make Them
A surprising number of small producers are bucking the system at the moment, doing well in businesses that you’d never expect to succeed in recession. One of these success stories is still in the making in deepest Kilkenny, where Ger and Mags Kirwan continue to develop the Goatsbridge Trout Farm at Thomastown, building on the established success of their excellent quality fresh and smoked rainbow trout.
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Eunice Power's Christmas Cake Buns


Christmas Cake Buns
Author: Eunice Power
These delicious buttery spicy buns are a real quick fix for Christmas. They are a huge hit as a gift or just to have at home with a few friends for your elevens’s. I bake these all the time in December...
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The Darina Allen Column - Game


Darina Allen
Author: Darina Allen
Game is a treat at this time of year, but what do you do with it if you’re lucky enough to receive some as a gift? Together with expert George Gossip, who recently gave a game course at Ballymaloe Cookery School (Good Food Ireland Cookery School of the year 2012), Darina Allen has all the answers.
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An Irish Chef in France


Thezan les Beziers
Author: Martin Dwyer
We may well have settled on the Languedoc for practical reasons but soon realised that it is a very special area indeed. It has a unique climate; our village of Thezan les Beziers is about 15 kilometres from the beaches on the Mediterranean Sea to the south and about the same distance from the Monts d’Espinouse, which are the continuation of the Montagnes Noires, to the North.
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