Restaurant review: Del-Fino Restaurant, Dublin

Dublin's dining scene seems to be having a bit of a boom, by Christmas we will have had 35 new restaurant openings since summer and I’m told the Christmas ...

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Weekend Food with Darina Allen: More people switching to vegetarian and vegan diets

Our eating habits have changed drastically in the last few decades.

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Eat & Move with Derval O'Rourke: All about supplements

This week I’m chatting all about supplements. For my recipe, it’s my mini-breakfast pancakes plus a delicious guacamole recipe.

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Bake with Michelle Darmody: Prunes don't have the reputation they deserve

Prunes are the rich and decadent descendants of plums, well maybe not descendants, perhaps an afterthought, either way prunes are dried plums.

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Wine with Leslie Williams: Rhône Wine Week

I was supposed to be writing a different column this week but then Rhône Wine Week happened.

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The Menu: Awards and celebrations

All this week's food news from Joe McNamee.

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What makes a pizza, a pizza?

Spoiler alert: It definitely doesn’t count if it has marshmallows on top.

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6 wine grapes you may never have heard of that are worth getting to know

You might want to get to know them better, once you’ve been introduced, says Sam Wylie-Harris.

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As Hyper Japan kicks off, here are 6 utterly bizarre food trends to come out of Japan

Let’s just say, it’s not a country afraid to mix up flavours – as you’ll see if you check out the Hyper Japan exhibition in London.

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Roll with it: Eight sausage rolls put to the taste test

A filling of sausage meat enrobed in flaky/puff pastry is unlikely to be low in fat or calories, but on a winter’s day, how bad can it be?

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How to make Ping Coombes’ no-cook rainbow pad Thai

Dinner without standing at the hob? It’s a no-brainer.

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How to put a twist on classic dishes – according to two MasterChef winners

Ping Coombes and Shelina Permalloo tell Ella Walker their secrets.

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Weekend Food with Darina Allen: Our food can and should be our medicine

Ted Dinan, Professor of Psychiatry at UCC and I shared a platform at the Science Foundation of Ireland and IIBN event at the River Lee Hotel recently.

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Eat & Move with Derval O'Rourke: Questions from food demonstrations answered

In recent weeks I’ve done lots of corporate talks and food demonstrations; it’s always great to meet people and chat through their experiences whilst ...

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Bake with Michelle Darmody: Soft centres

Texture is a very important part of our experience of food. We enjoy different sensations as we eat - crisp apples, soft, pillowy sponge cake or the crunch of a ...

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Wine with Leslie Williams: Spain’s successful and fascinating white grape Verdejo from Rueda

I have banged the drum loudly for Spanish white wines on this page in recent years but I admit I have focused more on the textured fragrant Albariño and Godello ...

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Restaurant Review: The Chart House, The Mall, Dingle

Over the course of a recent weekend in Dingle at the annual food festival, I lose count of the number of people who make a point of passing on one dining tip in ...

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7 fruit and veg often wrapped in single-use plastic, that really don’t need it

Single-use plastic and its environmental and social impact is inescapable right now.

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Weekend detox: Clodagh Finn cuts out wheat with glowing results

Finding the right foods can make all the difference, writes Clodagh Finn

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6 amazing health benefits of seasonal Brussels sprouts

As sprout season is in full swing, Liz Connor finds reasons to pile more of these nutrient powerhouses onto your dinner plate this winter.

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6 reasons why kimchi is such a beloved dish

And you don’t even have to be a fan of cabbage to enjoy making and eating it.

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The Menu: Cork restaurants notch prestigious awardz

One of The Menu’s most favourite epicurean experiences takes place each year in the wonderfully welcoming surrounds of Knockranny House Hotel where some conglomeration ...

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Darina Allen: Food Scene in Rural Ireland

We are super excited to have three new Michelin star restaurants in Co Cork: The Mews in Baltimore, West Cork under chef Ahmet Dede; Ichigo Ichie in Cork city owned ...

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Michelle Darmody: Making the most out of clementines

At this time of year citrus fruits really come into their own, they are most likely sourced from Spain or Italy rather than farther afield. The citrus trees bear ...

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Wine with Leslie Williams: Focus on Chile

This week, a focus on Chile which is rather overdue given that Chile now holds 27% of the Irish wine market (and growing).

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Restaurant review: Fried chicken in Charlotte Way

Mad Egg, 2 & 3 Charlotte Way, Dublin 2. Tel: 015585211; Instagram: @madeggdublin

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Culture club: Eight breakfast yogurts put to the test

Glenisk organic honey yogurt with granola145g 99c

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Feel out of your depth when handed the wine list? 6 crucial questions to ask your sommelier

Follow these wine ordering tips to help you get the most from your wine experience.

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International Stout Day: 7 things you need to know about this dark beer

There’s more to that black body, white head and full, creamy taste than meets the eye, says Sam Wylie-Harris.

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A dash of decadence: 7 stylish cocktails to try this winter

Smooth and luxurious, soften the chill and takes thing up a notch with these stellar serves, says Sam Wylie-Harris

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4 whisky cocktails you need to know – and the history behind the drinks

There’s plenty to say about these famous creations when they’re in the hands of an award winning mixologist, says Sam Wylie-Harris.

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What to do with your leftover halloween pumpkin

Don’t let it just moulder away after the trick or treating is over – eat it.

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Restaurant review: Top taste of tradition in Dingle

AS we pass the premises that formerly housed the late and very lamented Idá’s, just across from Doyle’s, I feel more than a pang for the now-closed ...

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Halloween baking with Michelle Darmody: Witches’ fingers, ghosts and Dia de los Muertos cookies

HALLOWEEN is a time to have fun with baking, the squishy, squelchy and gooey textures that you can achieve can be suitably spooky.

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The Menu: Food news with Joe McNamee

The addition of three new restaurants to the Irish Michelin portfolio elevated interest in the international food guide’s prestigious accolade.

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Wine with Leslie Williams

When we think of Champagne we tend to think of the big brand houses who spend fortunes every year on marketing so it’s easy to forget the smaller quality-conscious ...

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Eat & move with Derval O’Rourke: The simplest approach to weight loss and Halloween treats

This week I’m explaining the simplest approach to weight loss. Recipe-wise I’m focusing on Halloween treats.

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Weekend food with Darina Allen: Scary Halloween treats to make with your kids

WE’RE all set for Halloween, squash, pumpkins and gourds of every size, shape and colour are piled precariously on the cookery school table tops, window ledges, ...

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Food to go: Blogger Cliona O'Connor aka leanmeanmomma on healthy snacking

THERE’S no need to be spooked by the annual sugar splurge at Halloween, says award-winning parenting blogger Cliona O’Connor. The trick is to let them ...

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On Greasy Foods Day, here’s why we celebrate everything fried and indulgent

Let’s ignore the health effects for a moment, and discuss why a greasy meal is second to none.

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As green tea supplements are thrown into question – 5 ways the herbal drink can actually benefit you

From aiding weight loss to helping combat the signs of ageing.

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Want to cut down on sugar? Nutritionists share their top tips for slashing the sweet stuff

Worried you’re consuming too much sugar? Liz Connor asks the experts for advice on cutting down sensibly.

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Flour could be fortified with folic acid: Why do we need it and how can I get more of it?

Hands up if you’ve no idea why you need this essential B vitamin.

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Here's how to taste Honey properly

Treat it like a good wine.

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National Curry Week: 7 unusual ingredients to spice up your dish

And you’ll probably have most of these in your kitchen already.

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Wine with Leslie Williams

A dip into South America this week following tastings with two producers. Garzon is a fairly new project (2008) on the east coast of Uraguay with flying winemaker ...

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Baking barmbrack with Michelle Darmody

BARMBRACK is a truly Irish cake. Traditionally it is a fruit cake that can tell your fortune; the ring announces an upcoming wedding, finding a piece of cloth foretells ...

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The Menu: Food news with Joe McNamee

The Food on the Edge symposium (October 22-23) returns with a gathering of chefs and food personages, from home and abroad, assembling in Galway for talks, panel ...

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Weekend food with Darina Allen:  Comforting recipes for a food-loving friend

I’M JUST back from Slow Food Terra Madre Salone Del Gusto 2018, the biggest international event dedicated to food — 1.2m people attended in 2016.

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Restaurant Review: Solas, Unit 1, Strand St, Dingle

So how much do I love Dingle? Enough to pass up a week-long tour of Rioja so I could spend three days there helping to judge products at the Blás na hÉireann ...

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