Food Wine /

Wine as a work of art

Wine as a work of art

It’s all about climat – a patch of ground which exhibits a unique microclimate, geology, aspect and character – and Burgundy’s Côte D’Or has now been honoured by Unesco as an exceptional example

Cocktail Cabinet No.12

Cocktail Cabinet No.12

The Irish Mule (the Moscow Mule’s cousin)

Chef’s table: A trio of rural recipes with a real Edge

Chef’s table: A trio of rural recipes with a real Edge

This week, three of the chefs taking part in the Food on the Edge symposium in Galway this autumn (foodontheedge.ie) present one of their signature dishes. Wade Murphy from 1826 in Adare has a hearty beef cheek dish, Matt Orlando from Amass in Copenh

Bite Size

Bite Size

Fresh off the boat and into Sandycove

Fresh off the boat and into Sandycove

Fish Shack Café, 1 Martello Terrace, Sandycove, Co Dublin. Tel: 01-2844555. Chef: Ricardo Rozsa.

Two rural recipes with a real kick

Two rural recipes with a real kick

This week, Philippe Farineau, the new executive head chef at Ashford Castle in Cong, Co Mayo (ashfordcastle.com), has two recipes which make the most of some great Irish ingredients.

Summer wines for all flavours

Summer wines for all flavours

Summer dining calls for a range of wines to accompany both light snacks and the beefy burnt offerings of the barbecue. And then, of course, there’s Irish cider

Treat yourself to a Luna landing

Treat yourself to a Luna landing

Pint of view

Pint of view

Bite Size: Joe’s Farm Crisps

Bite Size: Joe’s Farm Crisps

Bite Size: Naturally cordial

Bite Size: Naturally cordial

Bite Size: Ewing’s smoked salmon

Bite Size: Ewing’s smoked salmon

Bite Size: Tipperary Kitchen chocolate biscuit cake

Bite Size: Tipperary Kitchen chocolate biscuit cake

The glory of Greece

The glory of Greece

The drama being endured by Greece today is nothing compared to the country’s troubled history with wine

Bite Size: Banish the ghosts of picnics past

Bite Size: Banish the ghosts of picnics past

We do lots of things well in food in Ireland, but picnics aren’t one of them. My abiding memory of childhood picnics is of warm red lemonade, hard-boiled eggs that had always turned greyish-green in the middle, and sandwiches made with assorted varie