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Georgina Campbell's Cookery Feature - Why not Meet the Cheesemakers this Summer?


Farmhouse Baguette with Blue Cheese & Bacon
Author: Georgina Campbell
Bord Bia has been very supportive of cheesemakers, and of small producers generally, and through the EU-funded Discover Farmhouse Cheese programme, they are currently encouraging us to make handmade cheeses part of our everyday shopping, both for raw or ‘cheeseboard’ use, and to use in cooking.
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Georgina Campbell's Book Reviews


Neven Maguire's Complete Baby & Toddler Cookbook
Author: Georgina Campbell
Neven Maguire’s Complete Baby & Toddler Cookbook.

Every parent wants to give their child the best possible start in life and, just as a good breakfast is the best start to each day, good nutrition in the early stages is the best foundation for health throughout life. And who better to advise than Ireland’s best loved chef and father of 3-year old twins, Neven Maguire?
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Farrelly's Butchers and Abattoir - Special Irish Foods & The People Who Make Them


Farrellys Butchers
Author: Georgina Campbell
Following an apparently unstoppable onslaught by the multiples and their promise of convenience and low prices, the family butchers shop has undergone a remarkable renaissance in recent years - greatly helped by the support of quality, fair price and local provenance driven groups such as Euro-Toques Ireland...
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Wild Strawberries - In Season


Wild Strawberries
Author: Georgina Campbell
Wild strawberries, Fragaria Vssca, the woodland strawberry or fraises des boi,s grow abundantly all over the northern hemisphere and their small, but sweet and intensely aromatically flavoured, fruits are produced generously over a long season - it will surprise many who think of strawberries as a fruit of high summer, that they continue to fruit well into autumn (in season from June to late September).
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Georgina Campbell's Cookery Feature - Chicken: Fillets Not the Only Meat


Confit of Chicken Terrine
Author: Georgina Campbell
How often do you eat chicken? It is by far the most popular meat in Ireland, accounting for about a third of the nation’s total meat consumption, so the chances are you eat it several times a week. And the demand for chicken breast fillets in Ireland is extraordinarily high compared to other parts of Europe.
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Georgina Campbell's Book Reviews


Kevin Dundon's Back to Basics
Author: Georgina Campbell
Feast or Famine: a Cultural Food Journey of the North West of Ireland by Emmett McCourt. Guildhall Press, hardback, 272 pp, fully illustrated. £19.95.

Kevin Dundon’s Back To Basics - Your Essential Step-by-Step Cookbook Mitchell Beazley/Octopus Publishing; hardback 222 pages, photography by Cristian Barnett; £20.
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Just Ask Restaurant of the Month for May - Kai


Kai Winners
Author: Georgina Campbell
Fun, quirky and always busy, Kai (meaning food in Maori) is the brainchild of chef Jess Murphy, a New Zealander who, with her Irish husband David front-of-house, converted this former tearoom café on Galway city’s Westside to create a rustic café and restaurant with a casual vibe and loads of atmosphere.
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Georgina Campbell's Cookery Feature - Celebrating Vegetables


Rhubarb shortbread butterscotch sauce
Author: Georgina Campbell
The UK’s National Vegetarian Week is scheduled for 18th-24th May and - while the nearest equivalent in Ireland is World Vegetarian Day in October, which is marked by the Vegetarian Society in Dublin - this is a good time to celebrate the health-giving qualities, versatility and downright deliciousness of vegetables
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Georgina Campbell's Book Reviews


RAW Recipes for Radiant Living by Bernadette Bohan (Gill & Macmillan hardback 204pp photography by Neil Hurley.
Author: Georgina Campbell
RAW Recipes for Radiant Living by Bernadette Bohan (Gill & Macmillan hardback 204pp photography by Neil Hurley.
Judging by images on the cover and throughout this handsomely presented book, Bernadette Bohan is her own best advertisement for the healthy eating plan she so passionately advocates.
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Trout - In Season


Baked Trout with Herbs
Author: Georgina Campbell
With the mayfly hatching this month, it’s peak season for trout. Closely related to salmon and Arctic char, the name trout actually covers a number of fish including the prized sea trout (a large salmon-like migratory form of river trout), brown trout and rainbow trout.
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