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Welcome is the byword at Frankie Mallon's deservedly popular Westport restaurant, you feel it from the moment you enter - or even when you visit the website, where the language on the home page conveys a warm feeling that both customers and suppliers are valued and respected.
Twenty five years on and the original recipes in Darina Allen's A Simply Delicious Christmas (Gill & Macmillan, hardback €27.99) still seem as fresh and relevant as ever, but this handsome celebratory edition also includes over a hundred new recipes and many of these are a gentle seasonal reflection of our changing tastes in food.
The scent of spices is synonymous with Christmas, so what better time for Darina to think back over the changes she has seen in our use of spices over three decades at Ballymaloe Cookery School - and to welcome Arun Kapil’s recently published cookbook, ‘Fresh Spice’.
Grow Cook Eat by Michael Kelly
, (GIY Ireland Ltd, hardback 294pp, full colour; €25); Prannie Rhatigan’s Guide to Edible Seaweeds
,(http://irishseaweedkitchen.ie/shop €8.45 + 2.15 p+p within Ireland) , Naked Paleo - Food stripped Bare, by Pat Divilly
(Blackwater Press, paperback, 140pp, full colour; €19.95), and GOOD NUTRITION for Cancer Recovery
(University College Cork) more...
Georgina Campbell reviews several recently published books -
I am really fond of making Christmas cakes and look forward to making them each year. There is something immensely comforting about the aroma of warm spices in the kitchen while the cake is baking. I have lovely childhood memories of helping my mum decorate the Christmas cake.
A fervent supporter of sustainable hunting and seasonality, Mick Healy was singled out for a 2014 Euro-Toques Award. Highlighting his 'commitment to delivering the best and most sustainable wild game available' he was also commended for 'the quality of his products, which he handles with respect for tradition.'
The famous foodie who’s flying the tricolour for us in the States tells us about the revival of the Texas Chapter of the Irish Georgian Society
Plus ca change…. This month Martin tells us about the rituals and traditionas of the Dwyer Christmas. Christmas for me has always been a time when the rituals, the traditions, however recently invented, are observed.
At the beginning of this month we dried off our herd of 89 organic cows. To slow down their milk production we milked once a day for a couple of days. Then we withdrew their silage feed and replaced it with straw.
This month Marilyn Bright talks to one of the Dublin food scene’s most colourful characters, the second generation fishmonger Peter Caviston