Articles

This month Marilyn Bright talks to Aidan McGrath, whose guests at The Wild Honey Inn in Lisdoonvarna, Co Clare are delighted by the wonderful seafood dishes he serves at accessible prices - no shortcuts in this kitchen!
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A sense of discovery for Darina this month, as she recounts a wonderful Slow Food trip to Northern Ireland. If you’ve never taken the train from Dublin to Belfast put it on your ‘must do’ list immediately; it’s certainly one of the loveliest train journeys I have ever experienced, all along the North Dublin coast into Dundalk.
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New products (and themed books) are like buses, you wait for ages for one to come along and then suddenly there are several. Despite our long, rugged coastline and clean Atlantic water, Irish sea salt was a long time coming, and now we have three...
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This month, Lucy Madden speaks for us all - on the dread topic of calorie-counted menus - and has some sensible tips on meaningful menus too. (Ken Buggy’s quirky drawing shown here, has been pinned up in the Guide’s office for many years by the way…)
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Euro-Toques chef Martin Dwyer, is much missed in Ireland since he and his wife Sile sold their eponymous restaurant in Waterford and moved to France. They now live in the Languedoc, where they take guests - and feed them very well. This month Martin extols the virtues of an under-rated region, The Languedoc.
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Bread on the Table, Baking Traditions for Today, by Valerie O’Connor (O’Brien Press, hardback 160pp, €19.99/£17.99).
Wholesome: Feed Your Family Well for Less, by Caitriona Redmond (Mercier Press, paperback 256pp, €19.99).
Two more cookery books from well known Irish food bloggers this month - anyone who thinks print is dead should take a look at the avalanche of food bloggers’ books that have appeared since Donal Skehan broke the mould with his Good Mood Food.
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Could soil be the new Prozac? This is a question prompted by a recent research study, which found that treatment with a specific soil bacterium, Mycobacterium vaccae, can alleviate the symptoms of depression.
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We have the most delicious sweet crab in Co Waterford. I get my crab from Helvic, the pots go out traditionally on St Patricks day – which incidentally is a busy day on land and at sea as it is also the deadline for planting potatoes. We enjoy fresh crab from the end of March until the weather gets cold at the end of October.
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Although there are other edible members of the ancient radish family, Raphanus sativus - which includes white radish (daikon or mooli, used widely in Japan) and black radish - it is the jaunty little red globe that’s in season now that we all know and love, and that we are most likely to see on sale or harvest from our gardens this month.
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This series is all about Irish craft brews and, for June, our expert columnist and food blogger KRISTIN JENSEN introduces a Beer of the Month that’s made by one of Ireland’s longest running and most successful craft breweries - and in one of the country’s most scenic areas
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