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Nobody’s quite sure where the term “Eton Mess” came from in relation to this delicious dessert. It may be that the simplest explanation is the right one: This is a cake that is at its best when it’s a little higgledypiggledy and is usually served with a certain lack of finesse. It may also come from the association with “mess” as in “mess hall”...

Cork’s Cully & Sully presented a cheque for €5,000 to Heart Children Ireland at Crumlin Children’s Hospital, where the Cully & Sully Soup team were on hand with lunch for staff, patients and even visitors to the hospital.

The east Cork company turned ten years old at the end of last year, and teamed up with “a worthy charity,” in their own words, to...

About 1% of Irish people suffer from coeliac disease, and many remain undiagnosed. Coeliac disease is a hypersensitivity to the protein gluten, which is found in grains: gluten is what makes dough stretchy and springly. The disease is a genetic disorder, and falls under the header of ‘autoimmune disorders’, which means that your body is actually damaging itself by reacting badly to...

Kilkenny Café @ Shanagarry Design Centre under head chef Fred Pillavoine has claimed the ‘Best Restaurant in East Cork’ for 2015 at the recent Chernobyl Childrens Trust ‘It’s All About the Food’ Awards, and to celebrate we’re sharing some of his award–winning recipes: this week, it’s a rich chocolate, orange and almond simnel cake:...

This is the perfect time of the year for lamb, but don’t think that you have to stick to the tried–and–tested ‘roast it and slather on some mint sauce’, though there’s absolutely nothing at all wrong with that! Lamb lends itself to accompaniment with anything minty or citric, and instead of roasting a joint, consider slow cooking lamb shanks. They’re...

Smoothies and juices are a great way to ensure that you get your five a day, and they’re delicious, healthy and convenient. Whether you’re using an expensive smoothie maker, a regular blender, or even a hand blender (make your smoothie in a large plastic jug if so, and be prepred for a little inevitable splattering), they’re quick and easy to make.

Breakfast smoothie:...

A combination of stunning weather, a long weekend, several easter eggs and perhaps a little too much to drink has left most of us slightly larger around the equator than we were during Lent. Never fear, this is the perfect time of year for a post–splurge ‘detox’ and a great time to gain some new healthy habits as summer approaches.

To gain a few inches of your belt,...

Seeing as Cork is about to go baking crazy again (not that anything to do with great bake–offs is a bad thing!) and we’ll be featuring a series of delicious recipes courtesy of Chef Fred Pillavoine of Kilkenny Cafe @ Shanagarry Design Centre here on Menu over the course of April, we decided it might be time for a quick refresher course to ensure plain sailing. In association with...

Kilkenny Café @ Shanagarry Design Centre under head chef Fred Pillavoine has claimed the ‘Best Restaurant in East Cork’ for 2015 at the recent Chernobyl Childrens Trust ‘It’s All About the Food’ Awards, and to celebrate we’re sharing some of his award–winning recipes, beginning with this sumptuous lemon and poppy seed tart!

Serves...

The Kinsale–based All Ireland Chowder Cook Off will be on a mission to find Ireland’s — and by extension, of course, the world’s — best seafood chowder on April 19th.

The cook off, now in its fifth year, has garnered a reputation as the last word in fishy magnificence, and each county will send its chowder ambassadors to Acton’s Hotel in the west Cork...

Bandon student Ciara Galligan has risen to the top at the 2015 All–Ireland CEIST School Bake–Off, beating hundreds of culinary hopefuls from around the country with a guitar–themed cake.

The Coláiste na Toirbhirte pupil made the final along with six other students from around Ireland and had just three hours to prepare, bake and decorate her work of edible...

Easter is the time when we really allow our national love of chocolate free rein. We’re joint fourth in the world with the UK when it comes to eating the stuff, behind only Switzerland, Belgium and Austria. That’s a change from 2012, when we were the world’s number two! This weekend, we will eat 1000 tonnes of milk, dark and white chocolate in easter eggs alone; that equals...

People have been decorating eggs since a bit before Easter came along. Quite a significant bit: about 60,000 years in fact! It’s no wonder, then, that we have such an affinity for Easter eggs, even though the traditional decorated chicken, duck or even goose egg has been losing ground to their confectionary counterparts for quite some time now.

The popularity of chocolate eggs isn...

For some people, foods others take for granted can be a recipe for disaster, causing symptoms ranging from upset stomach to skin conditions, headaches and even joint pain and wheezy breathing.

Food intolerance begins when the digestive system is no longer able to process particular foods. The by–products can cross into the bloodstream and spread throughout the body, creating a...

The tradition of the mobile sweet shop — pre–1980s country kids will know what I’m talking about — may have all but disappeared in latter years, but one Cork company has revived it with a twist, tailor–made for the 21st century.

The Sweet Cart Company from Glounthaune plies delicious wares at weddings, communions, confirmations, birthdays, anniversaries and...

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