Articles

Christmas is coming and the cooking is getting complicated - or maybe not. If you’re looking for ways to simplify the annual feast without losing the sense of tradition that makes it so special, why not try the menu below, which is taken from some of this autumn’s best new cookery books and offers light starter and dessert options and a sensibly straightforward rendition of the indispensable roast turkey.
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When brothers-in-law Paul Lenehan and Ronan Kinsella opened Hartes Bar & Grill in 2009, they wanted to create a place where 'service, quality, value for money and consistency' were the hallmarks - and they reckoned that "Kildare town was ready for a gastro-pub".
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This month Eunice shares her recipe for a very clever dessert that can be made ahead to simplify the Christmas feast
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This month Darina celebrates not only Christmas but also the game season - and wider retail availability of game in Ireland - with an introduction to her favourite new book on game, which would make a great Christmas present for an adventurous cook.
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Aoife Carrigy introduces The ICA Book of Christmas - an evocative book that should be somewhere on every family’s gift list!
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West of Ireland food writer Anne Marie Carroll enjoys a tour of the hospitality and culinary arts department at the Galway-Mayo Institute of Technology (GMIT).
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KRISTIN JENSEN, co-author of Slainte! The complete Guide To Irish Craft Beers and Ciders - introduces us to Rascal's Brewing Company Ginger Porter
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Dee Laffan chats to the two entrepreneurial women behind Irish food company Cool Beans about their success story, love of beans and their desire to start Ireland’s Bean Revolution!
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Barbara Collins introduces a new pop up shop in County Down. "Not what it sounds like" could be a first reaction by the uninitiated - but lovely once you're in the know! They started off as an online artisan food service, now the Northern Ireland-based Indie Fude company has popped up at their new shop in Comber, County Down.
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The farm is in muck. It is cold, wet and dreary so I am glad we will finish milking in mid December. At present we are milking 60 cows once a day. The other cows have been dried off. Calves born earlier this spring have been housed for the winter and heifers (first time calvers) have been brought back to the home farm.
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