Recipes

The whole world turns green this week, and a major Irish food and tourism promotion is taking place in America, where Tourism Ireland is introducing a team of six Irish chefs as guests, where they will work with American counterparts at a number of prestigious St Patrick's Week events in Boston and New York.
More »

Following last week's homage to beef and lamb in our traditional cooking, St Patrick's weekend is a good time to remember the pig. It was probably the first domestic animal to be brought to Ireland and, although its absolute supremacy was later challenged by cattle and sheep, older readers will remember well that every country household had a pig - and its popularity has never waned until quite recently, when speciality pork butchers began to disappear.
More »

The Irish Food Writers Guild Awards, now in their 12th year, are always eagerly anticipated for their honest acknowledgment of a small and very carefully selected number of Ireland's best food products and producers.
More »

As chicken is to Easter, eggs are to spring - so this is the perfect time to make the most of one of Nature's great convenience foods, perfectly packaged and always to hand. They are nutritious, low in calories, easy to cook and value for money - and, in case you have been having doubts, an independent nutritional review of eggs carried out on behalf of Bord Bia has confirmed that eating an egg a day is beneficial as part of a healthy, balanced diet.
More »

With gastro-tourism the buzz word on every foodie's lips this season, the burgeoning Irish cookery school industry looks set to do very well indeed - especially as so many of our cookery schools are beautifully located in areas where there are lots of other things to do as well as spending time in the kitchen.
More »