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Get a Taste of this lot

Get a Taste of this lot

This week, try four recipes from a group of chefs who will be appearing at the festive edition of Taste of Dublin later this month.

To try, buy  and put by

To try, buy and put by

Natural wine: the surprise element

Natural wine: the surprise element

Far from being part of the radical fringe, natural winemaking is the only way to ensure a safe future for the world’s grape harvests

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Bite size

The regular foodie round up by Gillian Nelis

Beyond the sea

Beyond the sea

Aoife Carrigy talks to international and Irish chefs about some of the surprisingly delicious ways we can rethink foods from our seas

Our kingdom for a feast as good as this

Our kingdom for a feast as good as this

I don’t think I’ve ever tasted a smoother parfait than the one on offer in Brunel's in Co Down and the elegant presentation more than matched the taste

A Cornucopia of vegan recipes

A Cornucopia of vegan recipes

This week, try four vegan recipes from Cornucopia: The Green Cookbook (Gill Books, €24.99), the new book from Tony Keogh and the chefs at the long-established Dublin wholefood restaurant

Raising the steaks

Raising the steaks

The perfectly cooked kidneys in a creamy bacon and mushroom sauce at FX Buckley in Monkstown are the kind of food that, if you’re an offal enthusiast like me, you’ll be dreaming about it long after you’ve eaten them

To try, buy and put by

To try, buy and put by

Bite size

Bite size

The regular foodie round-up by Gillian Nelis

Restaurant review: Little Mike's

Restaurant review: Little Mike's

I have to single out the sole at Little Mike's for particular praise; it was one of the best-cooked pieces of fish I’ve ever eaten, and I can still taste it as I write

Chef's table: Visions of Venice

Chef's table: Visions of Venice

This week, chef and restaurateur Nino Zoccali presents three recipes from his new book Venetian Republic, which celebrates the cuisine of Venice, the Veneto, the Croatian coast and the Greek islands

Fronsac’s frighteningly good wine

Fronsac’s frighteningly good wine

Its troubled history and mysterious location make Bordeaux’s Fronsac an intriguing proposition

To try, buy and put by

To try, buy and put by

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Bite size

Food news and views from the desk of Gillian Nelis