Articles

Sweetcorn (Zea mays convar. saccharata var. rugosa; also known as Indian corn, sugar corn, and pole corn) is a variety of maize with a high sugar content and antioxidant health benefits. Picked when immature, while the kernels are still milky, it is mainly used in Europe as a vegetable rather than a grain...
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Lucy Madden considers the advantages – and the perils – of the internet, especially in relation to a subject dear to our own hearts: ‘impartial’ online reviews...
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If you are looking for inspiration for your growing endeavours, it can often be found in the gardens of other GIYers. I always find that walking around another grower’s garden leaves me with renewed inspiration and several useful tips to take back to my own vegetable patch. I guess this is why the garden visit and meitheal are such important parts of the GIY group experience.
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The River Restaurant at The Strand Hotel, Co. Limerick has been awarded Bord Bia’s Just Ask! Restaurant of the Month for August. In receiving the award the restaurant which is open to guests of the hotel and general public, is being acknowledged for its commitment to sourcing ingredients locally.
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Marilyn Bright talks to Patricia and Fergus O'Mahony, who have been running their renowned seafood pub in West Cork for over 25 years – that’s a quarter of a century before the word 'gastro-pub' entered the vocabulary of unsuspecting foodies everywhere.
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A survey conducted among leading Irish restaurant owners and chefs from around the country has shown that 70% of those surveyed have increased the amount of local ingredients for use in their restaurants in the past 2 years.
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Marilyn Bright talks to Tim Mason of Out of the Blue, Dingle, Co Kerry, a man who saw potential in a derelict shack beside the harbour - and turned it into one of Ireland’s best-known (and most uncompromising) seafood restaurants.
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Lamb may be synonymous with spring but, while tender, the small joints that make it to the Easter table are not a patch on the fuller-flavoured (and better value) meat that comes onto the market later in the season. The size, texture and flavour of lamb varies depending on the breed and how it has been raised. Broadly this divides into the large lowland lamb and mountain lamb....
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We have long admired Westport and were not a bit surprised when it was recently hailed The Irish Times Best Place To Live In Ireland. Not just a pretty town - although it is certainly that – but also an exceptionally satisfying place to visit for a break, and to do business, it is blessed with wonderful scenery, good planning (why have we learned so little from the success of our planned towns?) and a vibrant community who work together to bring people to the area.
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The artisan milk and handmade butter movement is really gathering momentum, it is still minute but boy is it causing a stir. Single estate milk is a new growth area in Irish food. Many top restaurants are now featuring handmade butter proudly on their tables and at last a growing number of dairy farmers are putting milk back into glass bottles and selling organic non-homogenised milk and butter. I sense the same passion as in the artisan brewing movement and as with the brewers there’s a generosity of spirit and room for many more.
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