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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

COCKTAIL CABINET: The Jaded Lady

COCKTAIL CABINET: The Jaded Lady

The Jaded Lady

3 wines to try, buy and put by

3 wines to try, buy and put by

Gin: A clear winner

Gin: A clear winner

While there is much talk of the great Irish whiskey revival, a gin revolution has been going on right under our noses. With the growing popularity of cocktails, gin is finally getting the notice that it deserves

Healthy eating needn’t mean blandness

Healthy eating needn’t mean blandness

Chef's Table: This week, Gareth Mullins from The Marker hotel in Dublin (themarkerhoteldublin.com) has two recipes from a new healthy eating menu.

Restaurant Review: Cavern, Dublin

Restaurant Review: Cavern, Dublin

Cavern, 17 Upper Baggot Street, Dublin 2. Tel: 085-8088266. Web: cavernbaggorst.com. Chef: Markus Winhauer

Pint of view: Grand Stretch IPA

Pint of view: Grand Stretch IPA

Grand Stretch IPA. Price: €2.40. Available: selected off-licences

Bite Size: this week's food & wine news

Bite Size: this week's food & wine news