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The arrival of April, and Easter, brings a change of tone in the kitchen. Here are a few suggestions for some aromatic recipes that can be served as sharing dishes and suit the longer, brighter days - and, perhaps, a little casual entertaining.
Just across the road from An Grianan Theatre in Letterkenny, Restaurant Sage is the brainchild of Donegal man and hospitality professional Garvan Gallagher, who travelled far and wide before settling back here to open the restaurant of his dreams in 2013. It’s a lovely big modern room and very simply decorated - think local photographs of Donegal set against white walls. Just the right setting when you want the food to take centre stage.
April is one of my favourite months of the year. Not just because it is my birth month, but because the days are getting longer, the spring air is warming up, and signs of new life are appearing again. In the lush green fields, we see and hear newborn animals out with their mummies, farmers are tending the land, ploughing fields and sowing seeds for this year’s harvest.
Maybe it's an islander thing, but we Irish have always had a curiosity for what lies beyond our shores. Marry that with our loyal love of the land – another islander quirk – and its world-class meat and dairy, and perhaps it was inevitable that an Irish take on continental-style charcuterie would eventually become the latest food trend to take our collective fancy. more...
West of Ireland food writer Anne Marie Carroll introduces Galway's first Gin Festival and related treats.
The craft beer revolution is in full swing and has well and truly whet the consumer's appetite for higher quality beverages. The new thirst for premium alcoholic products has set the stage for the micro-distillers to start a revolution of their very own.
Having written Ireland's Green Larder, a history of the food and drink of Ireland, concentrating on the food of the rural poor in particular, I was particularly interested in the food of a country I've just visited - Costa Rica. Think coffee, think avocados the size of melons, think stupendous chocolate and think fresh, fresh fish and shellfish. But also think poverty. The people are well nourished, but not well off, so the staple diet for many is still gallo pinto - rice and black beans.
Over many years as a food writer I’ve always been struck at how many of us rank our dessert as the highlight of a meal. It’s not always those of us with the sweetest teeth either. That sensational citron tart, that amazing crème brûlée, that luscious chocolate fondant: they’re often the thing we remember most about dining out. more...
JILLIAN BOLGER wonders why we so rarely see the work of highly skilled pastry chefs credited by including their names on menus
Last December I hosted a morning coffee for 10 friends. My invitation was very simple. Please enjoy a cup of coffee or tea and a slice of cake. Sit and chat. In the midst of this hectic season it was indeed a welcome respite. It gave me so much pleasure to take out my tea service, light some candles and enjoy the aroma of christmas baking in my home. The process is as much a part of the enjoyment as the actual tea.
Bet you didn’t know there was such a thing as an International Carrot Day, well indeed there is. It is celebrated every year on April 4th, the day when virtues of the carrot are highlighted through Carrot Parties and Carrot related festivities around the world.
We added ten new hens to the flock here at home this week, ostensibly so the Eldest Child could satisfy his entrepreneurial instincts and start to sell our excess eggs.