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The Seafood Interview supported by BIM - Castle Murray House Hotel


Fabrice Maitre D & Kelly McCrudden of Castle Murray House Hotel
Author: Marilyn Bright
Marilyn Bright talks to Marguerite Howley of Castle Murray House Hotel, St John's Point, Dunkineely, Co Donegal. From a cliff-top above the long toe of St John's Point, diners in Castle Murray House Hotel have a perfect view of Donegal Bay and the Atlantic coast where some of the world's best seafood is landed.
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Rachel Gaffney's Letter from Texas


Rachel Gaffney
Author: Rachel Gaffney
To introduce herself and her new monthly column, well known foodie Rachel Gaffney explains how she came to be an American mom flying the flag for Ireland in Texas...
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An Irish Chef in France


Martin & Sile Dwyer
Author: Martin Dwyer
Euro-Toques chef Martin Dwyer, much missed in Ireland since he and his wife Sile sold their eponymous restaurant in Waterford and moved to France, begins a fascinating column about their new life in the Languedoc
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The Darina Allen Column


Darina Allen
Author: Darina Allen
This month Darina focuses on authenticity and labelling – this was one of the main themes at the recent TASTE Council Annual Summer School at BrookLodge Hotel, Co Wicklow, where she chaired one of the main sessions.
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The Eunice Power Column - Beetroot


Eunice Power
Author: Eunice Power
There is nothing like the colour or flavour of home grown beetroot. One of my friends grows several varieties, all various shades of pink and magenta. I discovered Llewellyn’s apple balsamic vinegar this year, the sweet acidity of the vinegar is a perfect foil to the earthy beetroot...
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Preserving Nature's Bounty


Salt Sugar Smoke by Diana Henry
Author: Georgina Campbell
It may not have been the best of summers but there’s a pleasing seasonal abundance of most foods nevertheless. And there’s even an over-abundance of some, particularly tunnel-grown crops, presenting the annual challenge to time and ingenuity if you want to avoid waste and enjoy them over the coming months.
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Moyallon Guanciale


Moyallon Guanciale
Author: Special Irish Foods & People Who Make Them
Guanciale (pronounced gwan-chalie) is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek, and it is a delicacy of central Italy, particularly Umbria and Lazio.
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Book Review - Ard Bia Cookbook


Ard Bia Cookbook (Atrium, hardback 328pp, €39/£35).
Author: Cookbook Reviews
In his foreword to the Ard Bia Cookbook, travel writer Manchán Magan ponders, “If Druid is the mind of Galway, Salthill its lungs and Tigh Neachtain’s its kidneys, might Ard Bia be its soul?”
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This Farming Life - September


CastleFarm - Pigs
Author: Jenny Young
Castlefarm looks forward to celebrating National Organic Week and Jenny Young talks about what it is like to be a certified organic farmer.
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Sweetcorn


Sweetcorn
Author: In Season
Sweetcorn (Zea mays convar. saccharata var. rugosa; also known as Indian corn, sugar corn, and pole corn) is a variety of maize with a high sugar content and antioxidant health benefits. Picked when immature, while the kernels are still milky, it is mainly used in Europe as a vegetable rather than a grain...
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