Articles

This month Darina gives (and gets) some unusual advice on effortless entertaining. I’ve just learned the secret of how to give a totally stress free dinner party! So here’s how it’s done. On a recent trip to San Francisco Mary Risley invited eleven mutual friends around in my honour. It was to be an early dinner.
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Chicken is - for many reasons - one of the best examples of the disconnect that exists between the food on our plates and its origins. All of our foods have their natural season but we’re so used thinking of chicken as an all-year product that seasonality doesn’t come into it any more.
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In the fifth of a series which shows how to get the best from some particular food and beer pairings, our expert columnist and food blogger KRISTIN JENSEN gives her tips on matching Beer and BBQ - a partnership that will repay some careful thought...
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This month Martin takes time out from his enjoyment of food and drink and, instead, revels in the great engineering feat that is the The Canal du Midi - and the entertainment that it can provide.
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Rachel Gaffney, the famous foodie who’s flying the flag for Ireland in Texas, explains the vital difference between ‘barbecue’ and ‘BBQ’ - and introduces us to the Texas BBQ
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This month our intrepid thinker Lucy Madden wonders once again about the merits (and otherwise) of TripAdvisor - and The Rule Book that seems to apply to the modern 'wedding by website'...
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Blogging has changed the landscape food writing in an amazingly short time - Westmeath nurse and mum of four, Nessa Robins, has a huge following for her blog Nessa’s Family Kitchen which she only started in 2010 and it has opened up other avenues for her too...
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Set in the grounds of Ashford Castle, Lisloughrey Lodge enjoys one of the most beautiful locations in Ireland, with views down Lough Corrib. The hotel was developed during the boom and a modern approach was taken, but it has since changed management and, while still contemporary, the elegance of the beautiful old house at its heart has been restored.
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This month Marilyn Bright talks to John Hickey, Head Chef of The Exchange Restaurant at the Westin Hotel, Dublin 2, where an innovative Daily Catch menu offers diners a choice of cooking methods, side dishes and sauces for their daily-changing selection of spanking fresh fish.
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It seems an incredible amount of money but, according to recent figures from Bord Bia, Irish shoppers spent €3.5 million on fresh hake last year – which is a staggering an increase of 83% on 2011.
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