Food Wine, Magazine /

Adding a little drama to dinner

Adding a little drama to dinner

This week, Robin Aust, executive chef at the Circle Club at the Bord Gáis Energy Theatre in Dublin (bordgaisenergytheatre.ie) has three elegant dishes for you to try at home that are far easier to make than they look

A gin star is born

A gin star is born

It’s a golden age for Irish gin, but one new experiment in particular has yielded intoxicating, truly unique results

To try, buy and put by

To try, buy and put by

Feeding the smallest mouths at the table

Feeding the smallest mouths at the table

This week, Aileen Cox-Blundell, author of The Baby-Friendly Cookbook, serves up some breakfast-time treats for the little ones

Meet the world’s oldest luxury brand

Meet the world’s oldest luxury brand

Château Haut-Brion has come a long way since the days when it was run by Talleyrand, Napoleon’s most trusted fixer

Three to try

Three to try

Ruling the roost with full-flavoured classics

Ruling the roost with full-flavoured classics

The perfect tonic for life’s trials and tribulations

The perfect tonic for life’s trials and tribulations

Rasam in Glasthule is a restaurant that knows exactly what its customers want, and delivers it to them in a consistently good manner

Wine: The birth of the cool

Wine: The birth of the cool

For years, the received wisdom on red wine was to serve it at room temperature. Not any more

To try, buy and put by

To try, buy and put by

Flex some mussel with Italian classics

Flex some mussel with Italian classics

This week, Paolo Sabatini, executive chef at Basilico in Oranmore, Co Galway (basilicorestaurant.ie) has two Italian classics for you to try

Bite size

Bite size

Pint of view

Pint of view

Fine fare at the king of Dublin wine bars

Fine fare at the king of Dublin wine bars

To try, buy and put by

To try, buy and put by