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Chianti’s tangled roots

Chianti’s tangled roots

Tuscany hasn’t always been part of Italy, and the history of its signature wine is as complex as the ever-changing politics of the region

Four Galway greats

Four Galway greats

Running from April 2-6, the Galway Food Festival will include food taster trails along the city’s cobbled streets, food tours of the Aran Islands, live cooking demos, whiskey and wine tastings, and talks by food producers, chefs and more. See galwayf

Dining in style at Dax

Dining in style at Dax

Dax, 23 Pembroke Street Upper, Dublin 2, Tel: 01-6761494, Web: dax.ie, Chef: Conor O’Dowd

No shame in chenin

No shame in chenin

Chenin blanc has suffered from being associated with South African apartheid and cheaper blended wines – but it is now on the road to rehabilitation in its original home, the Loire.

Bite size

Bite size

There’s a new team in the kitchen at Locks, the canalside brasserie in Dublin owned by Sebastien Masi and Kirsten Batt, who also run Pearl Brasserie in the city centre.

A chicken classic

A chicken classic

Each week, a chef shares a favourite recipe. This week Jérôme Fernandes of La Réserve Brasserie in Ranelagh, Dublin, presents a classic coq au vin

Bite size

Bite size

A night to savour with Ghai at Ballymaloe

A taste of Italy rebooted

A taste of Italy rebooted

Osteria Lucio. The Malting Tower, Grand Canal Quay, Dublin 2. Tel: 01-6624198. Web: osteriadublin.com. Chef: Mark Anderson.

Rebelling in the Languedoc

Rebelling in the Languedoc

Amid intense heat and volatile temperaments, the producers of the Languedoc have rejected conformity to produce a variety of exciting wines

Say amen to  ramen

Say amen to ramen

Each week, a chef shares a favourite recipe. This week’s comes from Ethna Reynolds, an award-winning chef from Shell’s Cafe in Strandhill, Co Sligo. She combines her love of food and burlesque – yes, she’s also a burlesque performer – on her blog, Th

Bite size

Bite size

Taking baking to another level

How wine won the West

How wine won the West

If California left the US tomorrow, it would be the fourth-largest producer of wine in the world. This is the story of how the West Coast got so big

Top marks go to the north-east

Top marks go to the north-east

Scholar’s Townhouse Hotel, King Street, Drogheda,Co Louth. Tel: 041-9835410. Web: scholarshotel.com. Chef: Michael Hunter

The black and White world of a superchef

The black and White world of a superchef

Marco Pierre White was once considered the enfant terrible of the London restaurant scene. He tells Clodagh McKenna why, at 53, he now prefers a simple life, and one-pot cooking to cordon bleu.

The taming of the screw

The taming of the screw

When Greg Lambrecht’s wife became pregnant, he found himself with the problem of opening a bottle of wine for one and not being able to preserve the remainder. So he invented a device which is now revolutionising the art of wine appreciation.