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Just Ask Restaurant of the Month for February - BuJo, Sandymount


BuJo Suppliers
Author: Georgina Campbell
BuJo (‘Burger Joint’) is a cool modern fast casual restaurant with a slow food ethos beating at its sustainable and eco-friendly heart. There's no phone and no email - you just rock up and make yourself comfortable - and the menu is not available online, unfortunately, but Micheal Sheary’s neighbourhood burger joint is an exceptional casual dining destination.
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Georgina Campbell's Cookery Feature - Beef Up Your Kitchen Bookshelf


Oyster Gastronomy (paperback, €15)
Author: Georgina Campbell
There’s always a rush to the bookshops coming up to Christmas, but this is a calmer time to add to our collections - especially if we’re lucky enough to have book vouchers to use. You can never have too many good books about food, and - like the ones that this month’s recipes come from - the best ones can inspire us to travel and get the full experience too.
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An Irish Chef in France - The Wife of Bath


Leaves from a Tuscan Kitchen
Author: Martin Dwyer
The notion of gap years in a career was not totally invented by the present generation. After about two and a half years in our first jobs in Dublin, mine in Snaffles as a chef, Sile as a teacher in Basin Lane in the Liberties, we decided to throw all up and head for the world outside while we still had the liberty to do so.
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The Darina Allen Column


Foragers Soup
Author: Darina Allen
So what’s hot and what’s not on the 2018 food scene. Much energy and investment goes into predicting up-coming trends in the many areas of food production. From multinational companies to artisan producers and supermarket chains, all have a vested interest in having their finger on the pulse. Chefs too are keen to keep on top of emerging trends. So let’s have a look at what’s coming down the line.
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Grow It Yourself - February


Winter Veg
Author: Michael Kelly
As we move towards sowing time, my inner critic is active again, goading me to get started on work in the veg patch. Every time I look out the window at the veg patch, or visit it to grab a leek or some parsnips for the dinner, it starts up its never-ending critical commentary.
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The Darina Allen Column


Darina Allen
Author: Darina Allen
This month Darina talks about the myth that low fat is good for you - and why we need fat in our diet. So why not resolve to begin the new year with a better diet, enriched by food with plenty of good fats - including whole milk, cream and butter - on the menu.
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An Irish Chef in France - A Cork Childhood Christmas


Martin Dwyer
Author: Martin Dwyer
We always went to Lotaville for lunch on Christmas day. Lotaville was my father’s family home, a stately Victorian Villa in Glanmire, overlooking the river Lee about 3 miles outside Cork city. It was what they call a “Gentleman’s Residence”, in about two or three acres of gardens, including a disused tennis court and large greenhouses where we were allowed to pick the delicious black grapes in September.
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Grow It Yourself - December


Apples from Ardkeen
Author: Michael Kelly
I am a massive fan of apples and the “apple a day keeps the doctor away” lessons of youth have stayed with me all my life. I’ve often thought it strange however, that such a traditional saying must surely have originated at a time when it would have been difficult to follow the advice and eat an apple each day all year round.
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Just Ask Restaurant of the Month for December - Osta Café & Winebar, Sligo


Osta Cafe & Winebar - Brid Torrades
Author: Georgina Campbell
The Garavogue river sweeps past this bright and airy café in the centre of Sligo town, and the floor to ceiling glass frontage - and outdoor seating - makes it a delightful spot for coffee (organic and fairly traded) or a more substantial meal. A small bar area is a good spot to sip wine from a well chosen list in the early evening - and later sometimes, if there are events eg the culturally-focused Osta Sessions.
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Georgina Campbell's Cookery Feature - Starring Role for Cheese


Souffle
Author: Georgina Campbell
These tasty recipes were created for the National Dairy Council by Vanessa Greenwood of Cooks Academy Cookery School, Dublin, with the aim of celebrating the best of Irish and European cheese at Christmas. But cheese is a brilliant (and convenient) ingredient at any time what makes these recipes especially appealing is that they are such a refreshing contrast to the traditional Christmas fare - and they’re just great versatile dishes for any time, perhaps especially in winter.
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