Food & Wine

The March issue of Food&Wine Magazine is out this weekend

It's almost the first weekend of the month, meaning it's almost time for a new edition of Food&Wine Magazine, which will be free with the Business Post this Sunday, March 5.

The March issue of Food&Wine Magazine is free with the Business Post this Sunday March 5. Cover image by Sharon Cosgrove

On the cover this month, we have a gorgeous honey-glazed halloumi panzanella with thyme from The Edible Flower, the upcoming cookbook from Northern Ireland-based chef Erin Bunting and gardener Jo Facer. Inside, we also have a gorgeous edible flower layer recipe from The Edible Flower, as well as Domini Kemp's Irish-inspired dishes for St Patrick's Day, including her crispy, crunchy version of a spicebag - having tasted it, I can tell you that it's delicious.

In our spring recipe spread, we have seasonal recipes from five chefs from around the country, including Bronagh Duffin, Niall Sabongi and more. Dan Hannigan's wild garlic and potato soup with smoked ham hock is definitely on my to be cooked list.

Domini Kemp’s posh spice bag is on the menu for March. Picture: Dean Carroll

Elsewhere in the magazine, Dean Carroll has rounded-up ten tasty Irish beers for you to try this month, while Mick O'Connell shares an ode to oak, examining how its influence on a wine’s flavour can be crucial. In spirits, Oisin Carroll looks at Ireland's flourishing rum sector, chatting with Maud Black who is helping to lead the charge through Blacks in Kinsale, Co Cork.

Also in this issue, Gunmoo Kim of Jaru and Space Jaru tells us about his journey so far, while our Secret Restaurateur wonders why the 9 per cent Vat rate in hospitality can't be kept long-term.

With all of this and more in store, make sure to pick up your copy of Food&Wine Magazine with the Business Post this Sunday, March 5 or subscribe to read online at