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Most people think they can cook a steak and, to be fair, a lot of us can. Once you’ve realised that the pan ought to be different temperatures for each cut, and that the meat absolutely, positively must be at room temperature and be seasoned several minutes before you cook it, then a basic steak isn’t too tough to master.

But if you’ve got the hang of the basic...

Ideal as the centrepiece of a lazy Mediterranean–style lunch, this light–yet filling Spanish classic is packed with robust flavours. You won’t be in a hurry to eat it too fast, which makes for great mealtime conversations with a glass of crisp white wine and a sharp salad on the side. For extra Iberian flavour, you can heat some pre–soaked lentils in olive oil and serve...

It’s literally a delicious irony that one of the ugliest creatures in the sea is also one of the tastiest, but the unpleasant–looking monkfish is famous for two things in particular: its grim visage, complete with bobbing lure to entice smaller fish into its massive, downturned jaws, and the tender, delicate, remarkably palatable meat it produces. It may be a little pricey, but...

As we reported in last week’s edition of The Cork News, the hunt is on for Ireland’s best scone! Cork has set the standard with two finalists for the Goodals–sponsored competition, including the team at Fitzpatrick’s Shop in Glounthaune, who bake exceptional examples of the delicious quickbreads. Hot, cold, with jam, butter, clotted cream…the scone has been a...

We’re far from the days when fat for cooking was either lard or butter or — if you were feeling especially posh and were having dessert — cream. Heart health concerns have made lard a rapidly–vanishing tradition, and even though butter and cream are still going strong, we’re far more careful about them now too.

This has opened up a gap in the market for new...

Over 800 restaurateurs and industry players turned out in black tie at the Irish Restaurant Awards in Dublin this week, where a lavish six course gala was created by previous award winners. Cork lived up to its reputation as a culinary powerhouse, with six winners bringing accolades back to the Rebel County. 

Kinsale showed that it deserves its nickname as Ireland’s culinary...

We’ll continue our ‘staying cool’ theme a little with a quick and easy way to make home made chocolate ice–cream. You may think “no problem, way ahead of you, let me dust the ice–cream maker off” but this recipe is even easier than that, and doesn’t require a machine at all. It’s called ‘kulfi’ and it comes all the way from...

My grandmother would have given me a thick ear for even discussing it, but as the summer finally starts to show some sign of starting it’s worth thinking of a few different ways to stay cool, and there are few more luxurious than a strong, freezing–cold iced tea.

I know the thought is pretty anathema to a lot of people in Cork. “Why would you do that to a nice pot of...

The scone is a wonderful thing. The little pucks of doughey goodness are the perfect platform for sweet and savoury, depending on your tastes, and whether plain brown, white or decadently fruity, there are few finer ways to enjoy a lash of butter and jam.

A garden centre may not seem like the most likely place to go in search of a scone, let alone a world class one, but that’s...

One of the most popular of all the fish we eat, the traditional Irish approach to haddock has been to smoke it and/or serve it in a thick, milky sauce or as part of a rich, warming chowder. It’s a staple of the fish and chips industry, and -though this is more popular in northern Europe and in Scotland than it is here - makes for a heck of a breakfast, as well as a heck of a fish supper...

Ballymaloe’s famous Litfest, a celebration of food, drink and literature, kicks off today in east Cork featuring more than 20 separate talks and tastings involving wine, craft beer and cider, gin, whiskey, cocktails and rum featuring experts from all over the world as well as the food, music and conviviality for which Ballymaloe is famous. The festival runs over the course of the weekend...

Two Cork students have been lauded at the Munster Apprentice Chef Project.

17–year–old Stephanie Kearney, a transition year student at Coláiste Mhuire in Buttevant, took first prize while Midleton College’s Charlotte Hall took joint third in the contest, which was themed around “Good Mood Food”.

Stephanie’s winning dish was pan–...

This week saw the launch, in the form of two outdoor ‘flash feasts’ (one on Oliver Plunkett Street and another on the Coal Quay) to whet the appetites of the people of Cork for a gigantic banquet which will form a centrepiece of the Cork Midsummer Festival next month.

400 people will line Oliver Plunkett Street on Sunday, June 14th, between 6.30pm and 9pm to eat some of the...

Coffee is on the up and up. Ten years ago there was a scant handful of coffee shops around Cork. Ten years before that and you’d be lucky to get a spoonful of some awful ‘mild blend’ instant along with a strange look for not drinking a decent cuppa tae. Now, in addition to having some of the best coffee houses in the country, Cork is a centre of excellence for roasting, too:...

As an island nation, and in a county with over 1000km of coastline, we sometimes lose sight of just how spoiled for choice we are when it comes to seafood and overlook the sheer quality of our ocean produce. From tiny treats like periwinkles and other shellfish like crab, oysters, prawns and lobster to favourites like mackerel, plaice, bream, hake, haddock or even slightly more unusual...

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