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An Irish Chef in France


Thezan les Beziers
Author: Martin Dwyer
We may well have settled on the Languedoc for practical reasons but soon realised that it is a very special area indeed. It has a unique climate; our village of Thezan les Beziers is about 15 kilometres from the beaches on the Mediterranean Sea to the south and about the same distance from the Monts d’Espinouse, which are the continuation of the Montagnes Noires, to the North.
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Cook Book Reviews


Let's Go Disco
Author: Cookbook Reviews
Is it art, craft or theatre? All three perhaps, with food as the medium and the emphasis on art? That’s the kind of thing that diners tend to ponder on at The Cliff House Hotel in Ardmore, Co Waterford, where gifted Dutch chef Martijn Kajuiter’s astonishing food has been wowing the critics since this old hotel re-opened as an exciting contemporary destination in 2008, when it was our Newcomer of the Year.
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Grow it Yourself - December


C
Author: Michael Kelly
I have started to harvest celeriac from the garden now – it’s a hardy veg that I generally leave in the ground until things are starting to get a bit sparse elsewhere and when most of the celery is gone. I am a huge fan of celeriac – it has all the lovely smooth flavour of celery, but with the added benefit that it stores exceptionally well.
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This Farming Life - December


Castlefarm
Author: Jenny Young
Castlefarm gears up for Christmas – the Farm Shop is open every day from 19th – 24th December, and Jenny Young explains how they then manage the workload to keep time needed on the farm to a minimum over the holiday.
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Red Cabbage


Red Cabbage
Author: In Season
Red cabbage (Brassica oleracea var. capitata f. rubra) is by far the most the most useful leaf vegetable you could have in the house over Christmas: when stored in a cool place it will hold almost indefinitely until you need it; it’s equally good eaten raw or cooked...
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Just Ask Restaurant of the Month for November - Cake Cafe


Michelle Darmody - Cake Cafe
Author: Just Ask
A love of traditional food and recognition of the environmental impact of the business are the driving forces behind Michelle Darmody’s paradise for cake lovers in Dublin. But, for all its predictably pretty flower print table cloths and dainty mismatched china, this charming place is more down to earth than you might think and they have plenty of quality savouries on offer too.
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The Seafood Interview supported by BIM - The Oar House


The Oarhouse
Author: Marilyn Bright
MARILYN BRIGHT talks to the folk behind Howth’s busiest and buzziest harbourside restaurant, The Oar House – a relatively new restaurant but part of along-established business, and one with its own fishing boat to boot.
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Eunice Power's Crowd Pleasing Tagine


Tagine
Author: Eunice Power
This dish is a great favourite in our house with the young and old. I am constantly being asked for the recipe - so here it is. The tagine is best made the day before allowing the wonderful warming aromatic flavours to develop. This is a wonderful dish to feed a crowd, I often serve it in bowls; hot tagine poured over cous cous at room temperature, lots of coriander, with a sprinkle of crunchy toasted almonds, and the surprise of pomegranate seeds.
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Cook Like Neven


The MacNean Restaurant Cookbook - Neven Maguire
Author: Georgina Campbell
Neven Maguire has a special place in Irish food and in the hearts of Irish food lovers, and it is well earned. Whether through the family business, MacNean House & Restaurant in Blacklion, Co Cavan, his TV and competition work (including representing Ireland at the Bocuse d’Or in 2001), or the many events and individuals he has supported down the years, he has done many great services to Irish food – perhaps most notably through his dedication to his own area and the best of local seasonal produce, which (despite the fact that he is still a young man) he has vigorously supported for many years.
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Gubbeen Bacon


Gubbeen Bacon
Author: Special Irish Foods & People Who Make Them
Gubbeen Farmhouse Products are made by the Ferguson family at their beautifully located dairy farm near Schull in West Cork. Tom and Giana Ferguson are the fifth generation to care for this lovely place, which is now synonymous with their beautiful semi-soft Gubbeen cheese - and, increasingly, the Gubbeen Smokehouse products made by their son, Fingal.
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