Food

Jump juice bars, known for their delicious juices and smoothies, have recently introduced crepes onto their menu.  There are ten tempting crepes in the range which includes favourites like a plain crepe with lemon and sugar and the nutella crepe as well as various fruit filled options.
Read more…

If you're curious about wine but know for sure that you adore a good night out, check out the latest event in the Cornstore's packed autumn / winter calendar. Following successful fashion events, the award-winning restaurant and cocktail bar is teaming up with local wine merchant Curious Wines to provide a gourmet wine-matching night for Cork oenophiles.
Read more…

As far as I know, there’s only one company – and it’s a small one – making biscuits in Ireland these days. It’s not as if we’re eating any less of them, surely? The biscuit has been central to Irish life for well over a century.
Read more…

In the first of a 12 week series of articles teaching you how to cook the perfect Christmas dinner, Elke O'Mahony serves up the simplest of canapés, stuffed mushrooms with garlic. Ingredients  1 onion, finely chopped Unsalted butter 20 medium mushrooms 20g dried porcinis (soaked in warm water) 1-2 crushed garlic cloves 3/4 cup fresh breadcrumb 1 egg Chopped fresh parsley & thyme Salt & pepper Strips of Parma ham Method Method - Pre-heat oven to 160c- Heat 3 tbsp butter in a frying pan
Read more…

Want to make the perfect roast chicken? Why not give yourself a break and buy a pre-stuffed Irish chicken from O'Sullivan's Poultry in the English Market. Priced at €7, O'Sullivan's guarantee that their stuffed chickens are Irish, grain-fed and free of antibiotics, growth promoters and other nasties.
Read more…

If you're afraid to try making risotto, and love fish but are unsure how to approach cooking it, this recipe from BBC Good Food is a wonderful starting point. It's extremely simple to make and provides a very impressive but warm and hearty dinner that will keep everyone happy.
Read more…

The 2012 Celtic Cook Off was won by Irishman Gary O'Hanlon at the West Cork Hotel in Skibbereen this week.   An audience of over 200 food enthusiasts packed the ballroom of the West Cork Hotel and watched as six top chefs representing Ireland, Scotland, Brittany, the Isle of Man, Wales and Cornwall used local West Cork produce to create their favoured dish for six judges.
Read more…

When I was a child I used to take 3 teaspoons of sugar in my tea. My mother used to try to persuade me that this was more than would dissolve in a cup of liquid but I, of course, knew better.
Read more…

Organic Smoked Salmon and Cheese Frittata Serves 4   Ingredients 8 organic eggs 2 tablesp chives, chopped
Read more…

Because I was just about legally entitled to buy alcohol when the alco-turkey that was Guinness Light burst upon an unsuspecting world, I am perhaps more aware than many people that the black stuff from St James's Gate is one hell of a brand.
Read more…

We made these all through the summer at the Brennan's cooking camps and they went down really well, not just with the kids, but with the parents too. A great in lunch box treat, with a handful of cherry tomatoes or some cucumber salad you have a good lunch.
Read more…

Foodies, prepare for one of the highlights of the Irish food calendar; the Blas na hÉireann awards takes place as part of the Dingle Peninsula Food Festival during the weekend of 4 - 7 October and will be a delight for the senses.
Read more…

One grim fact stands out amongst all the statistics about current consumer behaviour. We now spend less on food than at any other time in history. And we get what we pay for.   Kevin Thornton, the celebrity chef, went a little far, a few years back, when he described intensively reared chicken as “poison”.
Read more…

Goodall's are on a mission to find out what is modern Irish food and, through local cook Margaret Smith, they are looking for help from foodies and bloggers throughout the country to help put together a cookbook that reflects this.
Read more…