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Sizzling Summer: Lemon curd lemon cake

Sizzling Summer: Lemon curd lemon cake

The ingredient: lemon curd

Pint of view: Edge Brewing’s Juggernaut

Pint of view: Edge Brewing’s Juggernaut

Edge Brewing Juggernaut. Price: €3.79. Available: selected off-licences

Sizzling summer: Mussels with chorizo, tomato & dillisk sauce

Sizzling summer: Mussels with chorizo, tomato & dillisk sauce

The ingredient: seaweed

Insider Trading: Amelia Freer

Insider Trading: Amelia Freer

Sizzling summer: Top chefs share favourite Irish ingredients

Sizzling summer: Top chefs share favourite Irish ingredients

Restaurant review: Greek tavern requires no quick exit

Restaurant review: Greek tavern requires no quick exit

Mykonos Taverna, 76 Dame Street, Dublin 2. Tel: 01-5613745. Web: m.greekrestaurant mykonosdublin.com. Chef: Maria Drami

Sizzling summer: Spaghettini con gamberoni

Sizzling summer: Spaghettini con gamberoni

The Ingredient: Kilmore Quay Prawns

Sizzling summer: Sea trout with peas à la française

Sizzling summer: Sea trout with peas à la française

The ingredient: sea trout

Cocktail cabinet: The Daiquiri

Cocktail cabinet: The Daiquiri

Daiquiri

Wine: Cloudy with a silver lining

Wine: Cloudy with a silver lining

A demotion saw winemaker Kevin Judd leave Hardys to establish Cloudy Bay, which forged New Zealand’s reputation for sauvignon blanc.

Restaurant review: The Burren is cooking

Restaurant review: The Burren is cooking

A slow food festival, locally-brewed beer, sublime dining at Gregan’s Castle: this corner of Co Clare is a haven for foodies.

Sizzling summer: Lamb rack chops with spiced sweet potato

Sizzling summer: Lamb rack chops with spiced sweet potato

The ingredient: Irish lamb

Sizzling summer: Silverhill Peking duck

Sizzling summer: Silverhill Peking duck

The ingredient: Silverhill duck

Sizzling summer: Strawberry tarts with vanilla pastry cream

Sizzling summer: Strawberry tarts with vanilla pastry cream

The ingredient: strawberries

What Farran Adrià did next

What Farran Adrià did next

In 2011, Catalan maestro Ferran Adrià closed his world-renowned elBulli restaurant at the height of its fame. Now the most famous chef in the world is busy on a new project: writing what he hopes will be the definitive book on the history of food