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Rachel Gaffney's Letter from Texas


Arbutus Bread Award
Author: Rachel Gaffney
It had been many years since I made this familiar walk over Parnell bridge, crossing the South Channel of the River Lee towards Cork’s City Hall. Despite the passage of time its familiarity returned and I was that 19 year old girl again, with my backpack slung over my shoulder.
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The Jillian Bolger Column - Restaurant Websites


Jillian Bolger
Author: Jillian Bolger
Remember the last time you went online to google a restaurant? Do you recall what information you were looking for? Maybe you wanted to learn more about somewhere new or to check the address, opening hours or make a booking. Perhaps you wanted to browse the menus to decide if the food would appeal to everyone, or whether it was within budget.
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Asparagus - In Season


Kevin Dundon cooking asparagus
Author: Georgina Campbell
Asparagus is all too familiar as an all-year flown-in product, but locally grown asparagus is a different thing altogether. It was once widely grown in walled gardens and flourishes in many areas of Ireland - where it would be nice to see it back in production again.
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Just Ask Restaurant of the Month for April - Restaurant Sage


Restaurant Sage, Letterkenny
Author: Georgina Campbell
Just across the road from An Grianan Theatre in Letterkenny, Restaurant Sage is the brainchild of Donegal man and hospitality professional Garvan Gallagher, who travelled far and wide before settling back here to open the restaurant of his dreams in 2013. It’s a lovely big modern room and very simply decorated - think local photographs of Donegal set against white walls. Just the right setting when you want the food to take centre stage.
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Georgina Campbell's Cookery Feature - A Taste of Spring


Flatbread - Paula McIntyre
Author: Georgina Campbell
The arrival of April, and Easter, brings a change of tone in the kitchen. Here are a few suggestions for some aromatic recipes that can be served as sharing dishes and suit the longer, brighter days - and, perhaps, a little casual entertaining.
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Irish Charcuterie - Special Irish Foods & The People Who Make Them


Gubbeen Salami
Author: Aoife Carrigy
Aoife Carrigy
Maybe it's an islander thing, but we Irish have always had a curiosity for what lies beyond our shores. Marry that with our loyal love of the land – another islander quirk – and its world-class meat and dairy, and perhaps it was inevitable that an Irish take on continental-style charcuterie would eventually become the latest food trend to take our collective fancy.
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Diary of a Failte Ireland Food Champion


Cattle
Author: Anthony O'Toole
April is one of my favourite months of the year. Not just because it is my birth month, but because the days are getting longer, the spring air is warming up, and signs of new life are appearing again. In the lush green fields, we see and hear newborn animals out with their mummies, farmers are tending the land, ploughing fields and sowing seeds for this year’s harvest.
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Word from the West


Galway Gin Festival
Author: Anne Marie Carroll
West of Ireland food writer Anne Marie Carroll introduces Galway's first Gin Festival and related treats. The craft beer revolution is in full swing and has well and truly whet the consumer's appetite for higher quality beverages. The new thirst for premium alcoholic products has set the stage for the micro-distillers to start a revolution of their very own.
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Japanese Food in Ireland


Takashimi Yazaki
Author: Dee Laffan
Dee Laffan speaks to the acclaimed Cork chef Takashi Miyazaki about Ireland's growing love affair with Japanese food - and the challenges of starting a Japanese restaurant here.
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A Taste of Costa Rica


Margaret Hickey in Costa Rica
Author: Margaret Hickey
Having written Ireland's Green Larder, a history of the food and drink of Ireland, concentrating on the food of the rural poor in particular, I was particularly interested in the food of a country I've just visited - Costa Rica. Think coffee, think avocados the size of melons, think stupendous chocolate and think fresh, fresh fish and shellfish. But also think poverty. The people are well nourished, but not well off, so the staple diet for many is still gallo pinto - rice and black beans.
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