Articles

Fish smoking has a long history in Ireland, with traditionally smoked fish a staple on our tables until relatively recently. It is still held in affection and many people have fond memories of locally smoked fish enjoyed on childhood holidays - all of which helps to create a positive mindset for contemporary shoppers when they see modern versions of these traditional foods on display, take note of their healthy eating credentials and (in the case of Atlantic Treasures mackerel) spot the familiar Great Taste Awards logo, which is a respected independent indication of quality.
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What it means to be an organic farmer in Ireland today … Jenny Young writes about life and work on an organic mixed farm in Co Kildare - and selling its produce
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This month Marilyn Bright talks to Frankie Mallon, chef- proprietor of the acclaimed An Port Mor seafood restaurant in Westport, Co Mayo
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This month Martin bravely takes on preparation of one of the great dishes of the area where they have settled: Salt Cod
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This is a wonderfully warming casserole, perfect for cold February days. Red wine gives a lovely richness to the dish, the chilli warmth and the thyme an aromatic quality. The cooking aromas are wafting from the kitchen as the boys arrive in from school cold and hungry.
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Tomatoes have a long growing season so to get good fruit you need to get the plants started early (if you are growing from seed). I sow my tomatoes on a heating mat in the potting shed in mid February, so by early March they have germinated.
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Dee Laffan talks to the fourth and fifth generation butchers, McCarthys of Kanturk, about their business - and their hugely popular Pig in a Day courses
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In the first of a new series, Aileesh Carew introduces the Year of Irish Design and its importance for tourism. 2015 has been designated as the year of Irish design. Irish Design 2015 (ID2015) is a year-long programme which will promote and celebrate Irish design on all forms. It is an all-island initiative and will showcase the best of Irish design at home and abroad through events and exhibitions.
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This month Darina talks about one of the most anticipated restaurant openings in London for several years, a place where “beautifully fresh ingredients shine through with the minimum of interference”. How good is that.
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The famous foodie who’s flying the tricolour for us in Texas shares a Twitter success story, of converting social media interaction into business. There are many social media sceptics among us, and who can blame them for being that way...
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