Articles

We begin the new year with a brand new series in which we find out what makes the best of our young fishmongers stand out from the crowd. This month, Marilyn Bright talks to George Stephens of The Fish Market in Mullingar, Co Westmeath, and discovers a number of very good reasons for his success.
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'Free-from' foods have never been more in demand than now and the term covers everything from specific exclusion of additives such as the infamous E numbers or just keeping it simple, and cooking with fresh, natural ingredients (a wise policy) to the more complicated issue of dealing with particular health problems.
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This month Darina takes a very long journey to the far north of Sweden - and it's rewarded with a very big treat
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You'll have to read About the Author to work out who Jonathan Mite is, as this wacky little book is actually by 'scribe and oysterman' (and, as it happens, marine biologist) Alex Blackwell and his 'editor and oyster gourmand' wife Daria, who live in Co Mayo and produced and sold oysters in Ireland and abroad for many years.
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I’ve tried hard to resist the charms of kale over the years, but finally, perhaps inevitably, I have succumbed. I’ve become somewhat of a kale nut. Kale suffers somewhat from a reputation problem.
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Rachel Gaffney, the famous foodie who’s flying the flag for Ireland in Texas, shares her thoughts on the Food Trends she sees shaping up for 2014. In the last few weeks, I have read articles, glanced at various headlines, listened to the radio, watched the television and observed through social media the chatter regarding food trends for 2014. Some have been mentioned repeatedly and others in isolation.
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Beginning a new series that’s all about craft brews, our expert columnist and food blogger KRISTIN JENSEN introduces her first Beer of the Month: Twisted Hop from Hilden Brewing Company
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This month Martin recounts a very special experience: Dinner in El Celler de Can Roca It was a chance remark thrown out at a dinner party last Christmas here in our village in the south of France which started this particular ball rolling.
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A timely piece from Lucy Madden about the ideal level of 'friendliness' in restaurants - just when we are concentrating our own efforts on addressing complaints from many of our assessors about staff who fail to engage with customers. Pleasing everyone may not be an option, in Lucy’s view.
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Under rated for decades, root vegetables - broadly categorised as plants with edible underground parts, but most often referring to those with tap roots and tuberous roots such as carrots, parsnips and potatoes - have been the mainstay of traditional northern European diets for many centuries.
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