Articles

The Gathering is one thing - the sort of get togethers that are pre-planned and organised to within an inch of their lives - but there’s no time like high summer for ‘unexpected guests’ to turn up on the doorstep looking hungry.
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In the US something very interesting is happening, it’s virtually a grass roots revolution. However, it’s not just in the US, in cities all over the world people seem to feel a deep need to produce food locally once again. It would seem to be an international phenomenon – an eerie almost primeval reaction as if deep down people sense that there may be a shortage of food before too long.
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In the latest of a series which shows how to get the best from particular food and beer pairings, our expert columnist and food blogger KRISTIN JENSEN gives her tips on matching Beer and Seafood - a partnership that offers far more than the usual pairing of stout and shellfish
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This month Martin reveals ‘A Day in the Life…’ One of the things people are curious about our life here is how we manage our days, especially in the heat; the average temperatures here at the moment are bordering the early thirties.
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Rachel Gaffney, the famous foodie who’s flying the flag for Ireland in Texas, explains why there are Not So Many Limits in Austin
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For me, August is the ultimate payback month, when all the hard work of the year really starts to pay off. Somehow, it never seems as busy as other months. August and September sees us poised between the hard work of the current growing year and the hard work of preparing for the next one
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Lucy Madden considers ‘deception’, in various intriguing forms. In a desperate but undisputedly mean-spirited way I booked a lunch-time table for twelve at a restaurant of which I am particularly fond and visit as often as I can.
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Prunus domestica is a group of hardy trees and shrubs which bear edible fruits containing stones; the type generally grown in Britain and Ireland is a cross between a sloe and a plum. Gages, which are similar (and have excellent flavour), tend to need more favourable growing conditions.
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This month Marilyn Bright talks to James Cullinan, owner-chef Cullinan’s Seafood Restaurant & Guesthouse, in Doolin, Co. Clare
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If you ever need an excuse to go to the lovely seaside village of Crosshaven, there’s bound to be something going on at the Cronin family’s Victorian pub on the harbour front that would do very well.
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