Articles

Where has the joy in food gone? This is the question that the Meath based food and travel writers Russell Alford and Patrick Hanlon, aka GastroGays, have been asking themselves of late. The joy in the crunch, the sizzle, the dip and the dunk; the joy in every delicious bite?
more...

Even though international events mean that all celebrations are touched with sadness this year, Easter is always a great time to get together around the table with family and friends if possible - and there is something very comforting about sharing traditional food and favourite recipes...
more...

The annual Irish Food Writers’ Guild (IFWG) Awards have been announced. Fiercely independent and going strong since 1994, they are unique...
more...

Authentic Mexican food may be in fairly short supply in Ireland but – as the founder of Ireland’s first Mexican boutique grocer and cookery school, Picado Mexican in Dublin, and now author of the first cookbook to be published in Ireland by a Mexican-Irish writer - Lily Ramirez-Foran is on a mission to change all that
more...

New year, new start - as good resolutions go, you couldn’t do better than resolve to eat more Irish oats. And it couldn’t be easier, or more reasonably priced, so there’s no excuse...
more...

With all the ‘will we won’t we’ nerves coming up to Christmas this year, there’s something comforting about considering alternatives to the traditional celebrations - and looking forward to cooking something unusual after the festive season...
more...

So much a part of our traditional Christmas, the edible chestnut, Castanea sativa, known as the Spanish or Sweet Chestnut, is a major food crop in some areas of Western Asia, North Africa and Southern Europe, especially the Mediterranean region.
more...

The first thing to say about And For Mains… is that it’s hugely entertaining. It’s not often that I sit down and read a cookbook right through from cover to cover, but that’s what I did with this terrific first cookbook from Gareth (Gaz) Smith, chef and owner of Dublin restaurants Michael's and Little Mike's, and his friend and business partner, fourth-generation butcher Rick Higgins of Higgins Family Butchers in Sutton...
more...

The brain behind the brand - we talk to cookery editor, and now publisher, Kristin Jensen about her new cookery imprint, Blasta Books
more...

While lamb is an all-year product, it’s generally associated with spring – especially Easter. But there’s a completely different and more characterful variety that comes into season later in the year: mountain lamb...
more...