A sixth-generation craft baker from Midleton is to host tasting sessions in Dunnes Stores this weekend as National Bread Week continues. Jack Cuthbert Breads will be holding tastings at the Blackpool store today, Friday and Douglas Court tomorrow, Saturday to mark the event. 

The whole baking industry is currently celebrating all that is great about Irish...

As part of the First 1000 Days movement, celebrity chef and proud father Neven Maguire will return to Cork to host a free cookery demonstration on Thursday, October 30th at 7pm at the Rochestown Park Hotel in Douglas. This free demonstration will focus on recipes that will help both expecting and new parents during the first 1000 days of their child’s life.
The First...

Autumn, before the first frosts, is traditionally the best time of the year to go in search of delicious wild mushrooms, but if you're inclined to go foraging remember: it can be all too easy to pick the wrong type and put your health - and the health of dinner guests - in severe danger. Ireland may have been lucky enough to have become home to very few venomous animals, but the same can't be...

The Elm Tree Glounthaune has been confirmed as the 'Best All-Ireland and Best Munster Carvery' at The National Unilever Hospitality Awards; a huge accolade for a superb restaurant and bar.

This is the fourth year in a row for The Elm Tree to received this award, a sure sign that the team in Glounthaune has ticked - and continues to tick - all the right boxes when it comes to serving...

There’s a poignant connection between Botany Bay and Ireland, as in 1786 the English sought to establish a penal colony there and convict ships set sail from Ireland filled with people, some of whom had been handed harsh sentences for an ‘agrarian offence’ like taking crops or a cow for sustenance, or minor crimes like pilfering a pair of silver buckles.

Botany Bay...

Chef Brendan Cashman of Huguenot presents his stunning bouillabaisse...

Serves 6-8


  • Olive oil 3 fl oz
  • Butter 175g
  • 2 medium onions finely diced
  • 2 leeks (white parts only) - reserve the green ends to make bouquet garni
  • 4 sticks of celery, peeled & diced
  • 4 medium carrots, peeled &...

“Faithful to taste, not convention”. Much has been written about the Peter Lehmann; maverick; champion of growers and Australian winemaker extraordinaire.

He died last year and left an indelible mark on the Australian wine industry; but a cornucopia of vintages and varieties lives on as part of his legacy. From remarkable blends to approachable everyday wines; you can’...

Serves 6

For the filling

  • 400g white chocolate drops
  • 100g ground almonds
  • 2 eggs
  • 80g raspberry jam
  • 125g raspberries
  • 125g blueberries
  • 4 plums, stoned and cut into wedges
  • 2 tbsp breadcrumbs
  • Sugar to sprinkle

For the Pastry

  • 200g unsalted butter cut...

Another mouth-watering recipe from Chef Fred Pillavoine at Kilkenny Design Centre in Shanagarry...

Pumpkin and marshmallow cream pie
Serves 6

  • 800g pumpkin (deseeded)
  • Melted...

Ripasso is a traditional Veronese practice – updated. It’s made in a similar way to Amarone by re-fermenting the young wine on the skins of dried out grapes to give it greater body and depth. Then it’s aged for a year in French oak barrels, resulting in a truly delicious ruby-red wine with a zing of dried cherry added by the ripasso.

A blend of Corvina grapes with 5%...

Chardonnay is the world’s most famous white-wine grape, and usually requires a high level of winemaker involvement to sculpt the flavours. The ultimate taste depends on the type of fermentation used; the variety itself and the climate where the vines are grown, so there is a myriad of variables that come into play.

Alpha Zeta’s Chardonnay is a great example of what can be...

Having been voted the 'No.1 Foodiest Town in Ireland' earlier this year, Dingle will kick off its hugely popular Dingle Peninsula Food Festival, October third to fifth, with a feast of culinary athletics, leaving visitors in no doubt as to why the town won this much coveted title.

The inaugural Dingle Culinary Pentathlon, which will take place on the first day of the festival, will...

Local chefs are once again set to see whose chowder reigns supreme as the 38th Kinsale Gourmet Festival takes place next month. Acton’s Hotel will host the Cork heat of the All-Ireland Chowder-Cook off at 3pm on Friday, October 10th with 10 top chefs from Cork city and county displaying their skills with seafood, and attempting to produce the tastiest chowder in town. The chefs...

Makes 6 jars


- 1.8 kg rhubarb
- 450g raisins
- 850 ml cider vinegar
- 900g sugar
- 5 cm piece of fresh ginger, grated
- 2 oranges, zest and juice
- Pinch of grated nutmeg


  1. In a pot, place the rhubarb, raisins and 600 ml of the cider. Bring to the boil and simmer for...

Imagine swooping high above the Leyda Valley, circling over the slopes near the sea. See in your mind’s eye the snow-melt waters of the Maipo River providing the vines of the Marea Estate with gasp-inducing freshness and purity; bits of quartz glinting in the sunshine atop the soil like diamonds.
It’s this unique terroir that produces some exquisite cool-climate wines, and...

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