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The Darina Allen Column - The Hungry Gap


Rhubarb
Author: Darina Allen
This month Darina talks about The Hungry Gap and a Pop Up 'eating between the seasons' dinner organised by her students recently, to raise funds for the Slow Food Educational Project
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Grow It Yourself - May


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Author: Michael Kelly
On one level, food growing is quite simple – you sow a seed, a plant grows, you eat it. But of course it’s the bits in between those major milestones where things can get complicated. Sometimes it doesn’t get complicated at all and everything flows beautifully. I smile, zen-like, and feel mighty happy with my abilities – but even then I can’t shake the uneasy feeling that I have no idea why it went so well this time.
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An Irish Chef in France - Driving Through France


Eiffelss Bridge
Author: Martin Dwyer
Last month we went back to Ireland for a catch-up with the friends and relatives. As we were going for about three weeks we thought it worth while to drive to Cherbourg and take the ferry across to Rosslare. As we live in the very south of France, we can see Spain from our terrace - on a clear day - we are over a thousand kilometres from the Channel so this is a journey we don’t do often on our trips back to our native land.
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Rachel Gaffney's Letter from Texas


Arbutus Bread Award
Author: Rachel Gaffney
It had been many years since I made this familiar walk over Parnell bridge, crossing the South Channel of the River Lee towards Cork’s City Hall. Despite the passage of time its familiarity returned and I was that 19 year old girl again, with my backpack slung over my shoulder.
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The Jillian Bolger Column - Restaurant Websites


Jillian Bolger
Author: Jillian Bolger
Remember the last time you went online to google a restaurant? Do you recall what information you were looking for? Maybe you wanted to learn more about somewhere new or to check the address, opening hours or make a booking. Perhaps you wanted to browse the menus to decide if the food would appeal to everyone, or whether it was within budget.
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Asparagus - In Season


Kevin Dundon cooking asparagus
Author: Georgina Campbell
Asparagus is all too familiar as an all-year flown-in product, but locally grown asparagus is a different thing altogether. It was once widely grown in walled gardens and flourishes in many areas of Ireland - where it would be nice to see it back in production again.
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Georgina Campbell's Cookery Feature - A Taste of Spring


Flatbread - Paula McIntyre
Author: Georgina Campbell
The arrival of April, and Easter, brings a change of tone in the kitchen. Here are a few suggestions for some aromatic recipes that can be served as sharing dishes and suit the longer, brighter days - and, perhaps, a little casual entertaining.
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Just Ask Restaurant of the Month for April - Restaurant Sage


Restaurant Sage, Letterkenny
Author: Georgina Campbell
Just across the road from An Grianan Theatre in Letterkenny, Restaurant Sage is the brainchild of Donegal man and hospitality professional Garvan Gallagher, who travelled far and wide before settling back here to open the restaurant of his dreams in 2013. It’s a lovely big modern room and very simply decorated - think local photographs of Donegal set against white walls. Just the right setting when you want the food to take centre stage.
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Diary of a Failte Ireland Food Champion


Cattle
Author: Anthony O'Toole
April is one of my favourite months of the year. Not just because it is my birth month, but because the days are getting longer, the spring air is warming up, and signs of new life are appearing again. In the lush green fields, we see and hear newborn animals out with their mummies, farmers are tending the land, ploughing fields and sowing seeds for this year’s harvest.
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Irish Charcuterie - Special Irish Foods & The People Who Make Them


Gubbeen Salami
Author: Aoife Carrigy
Aoife Carrigy
Maybe it's an islander thing, but we Irish have always had a curiosity for what lies beyond our shores. Marry that with our loyal love of the land – another islander quirk – and its world-class meat and dairy, and perhaps it was inevitable that an Irish take on continental-style charcuterie would eventually become the latest food trend to take our collective fancy.
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