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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...

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

Serves 4

Ingredients:

  • 1 ½ butternut squash, peeled and chopped
  • 4 tbsp sunflower oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1tbsp grated ginger
  • 1 stick lemon grass, bashed with the back...

Makes 6 jars

Ingredients:

- 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

Method

  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...

Don your wellies as the 13th annual mushroom hunt kicks off this weekend at Longueville House. Two family days will take place this Sunday, September 21st and Sunday, October 5th, commencing at 9.30pm with a brief orientation, before participants set off in search of fabulous fungi. Groups will reconvene at the hotel at 1pm to examine their mushroom harvest and for a...

This lean Italian white is light and crisp, with pale lemon in the glass with notes of pear and ever-so-subtle notes of bread. The texture of this wine is worth a mention, as it is notably smooth and silky on the palate.

Pinot Grigio can be quite acidic, so avoid pairing it with tomato-based recipes, but it’s fabulous with seafood, light pastas and tasty cheeses where the citrus...

Soave is arguably the most famous white-wine DOC in Italy. Granted in 1968, the DOC title covers wines made from Garganega grapes grown on the hillsides east of Verona.

A dry, crisp, fruity white wine, Soave's naturally refreshing appeal means it’s tremendously popular. The grapes are hand harvested, destemmed and crushed and pumped to the press with no sulphur addition. The juice...

The Lemon Leaf Café in Kinsale is a place that’s easy to enter, but it’s very hard to leave. The door with its tinkling bell is easy to find, but you’ll want to linger to enjoy the friendly ‘ah, stay a while’ vibe that permeates the place...and maybe another cake.

Notoriously picky food critic Lucinda O’Sullivan raved about the place when she...

Fred Pillavoine, Chef at Kilkenny Design Centre in Shanagarry, has this perfect Autumn recipe ...

Serves 4
Ingredients:

  • 2 tbsp oil
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 200g chestnut mushrooms
  • 1 ½ cups Arborio rice
  • 3 cups stock
  • 125 ml white wine
  • 1 tbsp chopped sage...

Alpha Zeta is a project that began in 1999 to produce a range of modern, fruit-driven wines from the hills outside Verona. Working with leading winemaker Matt Thompson, Alpha Zeta liaises directly with Italian growers to harvest the ripest of grapes by reducing the yield and picking later.

The skill of the winemaker is in preserving the richness of these ripe grapes to develop excellent...

This is a comforting, restorative broth, both warming and nourishing in equal measure. It uses unsliced bacon, which is sadly becoming increasingly uncommon in many places outside of Ireland. It works so well in this dish, because the bacon is cut into cubes that have just the right amount of juicy meatiness. It uses unsmoked or ‘green’ bacon. If you can’t find unsmoked bacon...

We are an Irish, family-run business owned and run by Yasmin Hyde, daughter of Myrtle and Ivan Allen of Ballymaloe House. We cook using traditional methods and the best quality ingredients, resulting in delicious tasting products.

We hate to make exaggerated claims but we think we have the best team in the world. They are long serving, hard working and extremely loyal and...

When Chef Elio Tavolieri came to Ireland 47 years ago, he knew what he wanted to do: bring all the flavours of his home country to Cork; giving us a taste of Italy with the freshest of ingredients.

Elio opened his first pizza restaurant on McCurtain Street in 1980 and in 1990 moved to the Grand Parade, next to the Old English Market, where people have been enjoying his food for almost...

At the heart of Cork City in more ways than one, the English Market is one of the oldest municipal markets of its kind in the world, and has been trading since 1788.

It was created by the Protestant English Corporation that controlled the city at the time, and when local government was reformed in 1840, representatives of the city’s Catholic Irish majority took over.

They...

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