Master Chef Brendan Cashman of Huguenot has given us his superb recipe for delicious, hearty, warming cauliflower soup...


  • Cauliflower (head and leaves)
  • Chicken or vegetable stock cubes
  • Lemons
  • Onions
  • Garlic
  • Cream
  • Milk
  • Olive Oil
  • Butter
  • Bouqet garni: bay, thyme...

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...

As darker, colder, wetter weather rolls in, several factors come into play which can make your health take a turn for the worse. Cold, damp air from outside can be a godsend for bugs when it mixes with the warmth of your home, especially as fires are lit and central heating is switched on. Less sunlight means less vitamin D, and forcing yourself out of bed on a dark morning creates stress,...

Nuts are one of nature's storehouses of energy and nutrition. Nearly all nuts are rich in oils, minerals and fat-soluble vitamins and high in fibre, and many have a decent amount of protein too. Even though they can be quite fatty (dieters beware!) they're free of cholesterol and can even reduce the amount of cholesterol in your blood. Because of their high fat content, they're packed with...

Mouton Cadet was created by Baron Philippe de Rothschild; ‘cadet’ was used to indicate that it was ‘the youngest son in the family’. The range is one of Bordeaux’s most successful exports, enormously popular in its native France and all over the world.

Close examination of the label reveals a little quote by Baron Rothschild. Roughly translated it says...

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...

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