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Eunice Power - Nettle Soup


Eunice Power
Author: Eunice Power
Some of the most important health benefits of stinging nettle include its ability to detoxify the body, improve metabolic efficiency, boost immune health, increase circulation, improve energy levels...
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An Irish Chef in France


Asparagus - Martin Dwyer
Author: Martin Dwyer
Shopping in France when you have eight guests staying can be an intense, frustrating, long and even dramatic experience as happened one day last week. A family in the village of Thezan produce what is simply the best Asparagus around. They sell this from their garage which they have adapted to a small asparagus production with a washer and a sorting machine.
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Grow it Yourself - June


GIY Tomatoes
Author: Michael Kelly
Tomatoes can be difficult to grow well, but I think a proper watering regime is one of the keys to an abundant crop. The secret to watering tomatoes properly is that you need to water 'deep'. A healthy tomato plant is a thirsty beast, supported by a deep root system - so in other words, there's no point in standing there with the hose and spraying the plant or the soil around it with water.
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Rachel Gaffney's Letter from Texas


Clashganny
Author: Rachel Gaffney
The famous foodie who's flying the tricolour for us in Texas explains why changing holiday patterns for Americans will be good news for Irish tourism
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A Particpant's View of LitFest


LitFest Welcome
Author: Aoife Carrigy
Irish Food Writers' Guild Chairperson, Aoife Carrigy gives a participant’s view of LitFest!
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Georgina Campbell's Cookery Feature - Middle Eastern Vegetarian Cooking


Msasaa
Author: Georgina Campbell
Vegetarian or not, many of us are now choosing to eat less meat ('less but better', perhaps) and more plant-based protein. Aside from the health and environmental arguments, one of the great advantages for the cook is that is that it opens up a whole new way of thinking about cooking.
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Just Ask Restaurant of the Month for May - The Purple Onion


The Purple Onion
Author: Georgina Campbell
Paul Dempsey and Pauline Roe’s almost-Shannonside bar and restaurant has a lovely olde world feeling with dark wood, bric-à-brac and prints and, unusually, it doubles as an art gallery, so original artwork adds interest and charm. But the good food served is the main draw for most of the regulars, and visitors who pile in off their cruisers for dinner or plan a stop when driving out west or heading home after the weekend are sure of a good meal.
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Mairead Finnegan, Roll It Pastry - Special Irish Foods & The People Who Make Them


Roll It Pastry
Author: Dee Laffan
Dee Laffan talks to the woman behind the all-butter convenience pastry, which is made in Co Meath
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The Jillian Bolger Column


Jillian Bolger
Author: Jillian Bolger
Although she is often that soldier herself, Food & Travel Writer JILLIAN BOLGER sometimes finds herself Critical of Critics
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Georgina Campbell's Cookery Feature - Place on a Plate


Warm Salad of Gubbeen Cheese and Bacon
Author: Georgina Campbell
Could 2016 be the year when we finally earn our stripes as ‘the food island’? There are still plenty of bad meals to be found in Ireland and foods that don’t deserve the name, but in many ways things have improved dramatically in recent years and there’s a sense of sea change in the air.
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