Author: Georgina Campbell
No better time than high summer (and the peak season holiday weeks) to seek out the best street food - and no better place to find it than the legendary Food Depot Gourmet Street Kitchen food truck that makes its home at West Cork Business Technology Park, Clonakilty on weekdays and then heads home to Courtmacsherry beach on Sundays.
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Author: Michael Kelly
One of the great lessons I’ve learned in my time as a GIYer is that the sowing season doesn’t stop at the end of Spring. In fact, if you want a consistent supply of vegetables over the winter, and particularly in the difficult “gap” months of March, April and May, then this is a crucially important time of the year to be sowing seeds.
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Author: Rachel Gaffney
In April 2018, nine ladies from Oklahoma, Texas and New Jersey set out on an ‘Irish Culinary Adventure’. We made our way to Carlingford, Co Louth, a medieval town situated along Ireland’s ancient East coast, founded by the Anglo Normans in the 12th century. Carlingford was pivotal in changing their perception of Irish food forever.
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Author: Darina Allen
This time Darina celebrates the currant season - it’s only here for a short time but currants freeze brilliantly and frozen berries can be used in any of the recipes
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Author: Georgina Campbell
Truffles may be one of Kilkenny’s newer restaurants, but it’s also one of the most popular - and no wonder. Owner-manager, Milko Mihaylov, and Chef Lukasz Glab already had a following when they teamed up last year to bring something fresh to the city, and the unpretentious fine dining that they offer in this bright and elegant restaurant and wine bar soon made it a favourite destination for residents - and also a joy for visitors to discover
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Author: Georgina Campbell
Side by side on my desk are two books: the first edition of The Ballymaloe Cookbook by Myrtle Allen, published in 1977 by Agri Books - publishers of the Irish Farmers’ Journal, where many of Myrtle’s articles and recipes appeared - and the new, revised and updated edition
The Ballymaloe Cookbook, The Cookbook that Began a Food Revolution, by Myrtle Allen (Gill & Macmillan, hardback, €27.99), which was published in May 2014 to celebrate Myrtle Allen’s 90th birthday and the 50th anniversary of her Ballymaloe restaurant, The Yeats Room.
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Author: Georgina Campbell
Named after the meat hooks used in the traditional butcher’s shop which Anthony Gray’s father, Joe, had in the town for many years, this atmospheric venue features some of the old shop's favourite butchery products - including Joe Gray's award winning sausages, which have been faithfully recreated for the restaurant.
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Author: Darina Allen
What joy, the garden and greenhouses are bursting with produce, so are the Farmers and Country markets and hopefully, your local shops and supermarkets are offering the bounty of the season to tempt you to make beautiful salads, pasta dishes, gorgeous soups and crudtiés.
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Author: Michael Kelly
Like most GIYers I did a little rain dance with the arrival of rain after nearly a month of drought conditions. What a fickle bunch we are! Don’t get me wrong, I’d much prefer a little heatwave to our more standard climate, but the daily watering outside was somewhat of a chore. I suppose that beautiful warm sunshine by day followed by a decent shower of rain at night would be the ideal weather pattern for this time of the year. That’s not much to ask is it?
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Author: Just Ask
Our “Just Ask!” Restaurant of the Month winner for MAY is.
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