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Georgina Campbell's Cookery Feature - Starring Role for Cheese


Souffle
Author: Georgina Campbell
These tasty recipes were created for the National Dairy Council by Vanessa Greenwood of Cooks Academy Cookery School, Dublin, with the aim of celebrating the best of Irish and European cheese at Christmas. But cheese is a brilliant (and convenient) ingredient at any time what makes these recipes especially appealing is that they are such a refreshing contrast to the traditional Christmas fare - and they’re just great versatile dishes for any time, perhaps especially in winter.
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Just Ask Restaurant of the Month for November - Market Lane Restaurant & Bar, Cork


Market Lane Restaurant & Bar
Author: Georgina Campbell
Named after the nearby English Market that supplies so much of the produce used in their kitchens, Market Lane Restaurant & Bar was once a pub. Luckily it caught the eye of business partners and hospitality professionals Conrad and Judy Howard and Tracy Corbett, who transformed the substantial two-storey premises into an attractive restaurant and bar
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Georgina Campbell's Cookery Feature - Neven Maguire's Perfect Irish Christmas


Neven Maguire's Perfect Irish Christmas
Author: Georgina Campbell
A new book from Neven always causes a stampede in the book shops and this one, in particular, is destined to be a classic. All the Christmas essentials are there, with everything for the ‘big dinner’ set out reassuringly clearly for confident reference - and plenty of options on the traditional dishes, including all the accompaniments, and alternatives for those who want to do something different.
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Just Ask Restaurant of the Month for September


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 Food Awards 2017 - Special Irish Foods & The People Who Make Them


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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Georgina Campbell's Cookery Feature - Vegetable Based Cuisine


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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Fermenting - In Season


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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Just Ask Restaurant of the Month for July - Sha Roe Bistro


Henry Stone - Sha Roe Bistro
Author: Georgina Campbell
'Quietly excellent', that’s Henry and Stephanie Stone's small but beautifully appointed and atmospheric restaurant in the pretty riverside village of Clonegal on the borders of Wexford, Carlow and Wicklow.
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Georgina Campbell's Cookery Feature - Celebrating Cheese


Blue Cheese Tart
Author: Georgina Campbell
National Cheese Week took place earlier this month and, with it, came The National Dairy Council's announcement of the six finalists in their Cheese up your Life recipe competition.
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Sheep's Milk Yogurt - Special Irish Foods & The People Who Make Them


Velvet Cloud
Author: Georgina Campbell
There is only one sheep’s milk yogurt produced in Ireland and it is made by Aisling and Michael Flanagan on the Flanagan farm in Co Mayo, where the family have been farming the land for generations.
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