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Found 965 matches, showing 1 - 10 below.


Hotel Doolin Restaurant
Author: Georgina Campbell
This privately owned hotel has a vibrant local food philosophy (‘wherever possible using local produce, organic and homemade, homegrown ingredients’) that has earned it a reputation well beyond Doolin, or even the county
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Euro-Toques Award Winners
Author: Georgina Campbell
Held annually to recognise and celebrate the very best food being produced in Ireland, the Euro-Toques Food Awards were established in 1996 by the members of the Euro-Toques Food Committee, based on an original idea by the legendary Myrtle Allen.
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On Vegetables: Modern Recipes for the Home Kitchen, written with Noah Galuten, has recently been published by Phaidon (£29.95)
Author: Georgina Campbell
Although vegetables have only come into the culinary spotlight relatively recently, it’s hard to recall a time when they were inevitably relegated to the supporting cast, as ‘sides’ and many of our most creative chefs now make no bones about giving them the starring roles.
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Barbara Collins
Author: Barbara Collins
Barbara Collins introduces Northern Ireland’s newest members of Economusée, an international network of artisans renowned for their excellence.
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Jake McDorman in Ballydehob
Author: Rachel Gaffney
The famous foodie who’s flying the tricolour for us in Texas rustles up a short notice Irish trip for actor Jake McDorman and his childhood friend, Cole Evans
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Martin Dwyer
Author: Martin Dwyer
Every so often I get a chance for reflection on our life here in the Languedoc and this morning, sitting at 7.00 in a guestless house, coffee in hand, enjoying the cool of the morning before the heat of the day descends, is a perfect one for such thoughts.
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Kimchi
Author: Georgina Campbell
In August, Irish Food Writers’ Guild members visited The Organic Centre in Rossinver, Co Leitrim, where Hans and Gaby Wieland showed us around the wonderful (and highly educational) gardens and treated us to one of the short courses that they hold regularly at the Centre.
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The Goat’s Cheese, A cookery book inspired by the good people and great food of Skerries by Fergus Gannon, Danny ward and Pete Radzwion (The Goat’s Cheese, paperback, 122pp, €25)
Author: Jeanne Quigley
JEANNE QUIGLEY reviews The Goat’s Cheese, A cookery book inspired by the good people and great food of Skerries by Fergus Gannon, Danny Ward and Pete Radzwion (The Goat’s Cheese, paperback, 122pp, €25)
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VEGAN Recipes from the Middle East, Parvin Razavi, published by Grub Street, London
Author: Darina Allen
Recently, I’ve had requests for vegan recipes as the interest in a vegan life style gathers momentum. The increase in numbers continues to confound the sceptics. There are a variety of reasons why people decide to embrace a vegan diet. For many, it’s a combination of concern for the environmental impact of many of our food producing systems and animal welfare issues.
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GIY Pears
Author: Michael Kelly
I was about 5 hours in to my monster 8-hour ‘pickle-athon’ and up to my neck in diced fruit, veg and vinegar syrups. I had just peeled, cored and chopped 2kg of pears (I didn’t count how many pears that is, but it’s a lot), and a pan of boiling, sugary stickiness had just overflowed on the stove. The kitchen looked like a bomb had hit it. I was tired, cranky, sweaty and hungry (ironic, given that I was surrounded by mounds of food).
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