Articles

I am really fond of making Christmas cakes and look forward to making them each year. There is something immensely comforting about the aroma of warm spices in the kitchen while the cake is baking. I have lovely childhood memories of helping my mum decorate the Christmas cake.
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A fervent supporter of sustainable hunting and seasonality, Mick Healy was singled out for a 2014 Euro-Toques Award. Highlighting his 'commitment to delivering the best and most sustainable wild game available' he was also commended for 'the quality of his products, which he handles with respect for tradition.'
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The famous foodie who’s flying the tricolour for us in the States tells us about the revival of the Texas Chapter of the Irish Georgian Society
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Plus ca change…. This month Martin tells us about the rituals and traditionas of the Dwyer Christmas. Christmas for me has always been a time when the rituals, the traditions, however recently invented, are observed.
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At the beginning of this month we dried off our herd of 89 organic cows. To slow down their milk production we milked once a day for a couple of days. Then we withdrew their silage feed and replaced it with straw.
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For December, our expert columnist, food blogger - and joint author of Slainte! The complete Guide To Irish Craft Beers and Ciders - KRISTIN JENSEN introduces us to the first all-Irish beer, Emerald Fresh Hop Beer from White Gypsy
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This month Marilyn Bright talks to one of the Dublin food scene’s most colourful characters, the second generation fishmonger Peter Caviston
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This year I managed to fill 3 large hessian sacks with spuds for storage and we've been tucking in to them every other day as required. It's very handy to have them there, waiting patiently in the garage for their moment of destiny in the kitchen.
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The history of Ireland and the little herring has been intertwined for many a generation, with the success or failure of the herring season having a major impact on coastal communities.
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Run by the famous catering sisters Domini and Peaches Kemp and food writer and consultant Hugo Arnold, Hatch & Sons Irish Kitchen is an unusual café in the basement of Trevor White’s much-loved Little Museum of Dublin.
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