Food Wine, Magazine /

Good for the Goose, good for the taste buds

Good for the Goose, good for the taste buds

A new look for a familiar old name

A new look for a familiar old name

Suesey Street. 26 Fitzwilliam Place, Dublin 2. Tel: 01-6694600. Web: sueseystreet.ie. Chef: Lumir Tousek

A super-summery strawberry dessert

A super-summery strawberry dessert

THIS week, Michael Tweedie, the new chef at Ballyfin Demesne in Co Laois (ballyfin.com), has a summery dessert for proficient home cooks who want an impressive end to a dinner party

COCKTAIL CABINET NO. 13

COCKTAIL CABINET NO. 13

The Irish Jack Rose

Chablis and Macon on a different path

Chablis and Macon on a different path

While the Côte d’Or basked in the glory of its new Unesco status, the omission of Chablis and Macon came as a blow to those areas, but could ultimately be of great benefit to Burgundy lovers

Kitchen secrets divulged at The Tannery

Kitchen secrets divulged at The Tannery

Head to Temple Bar for bank holiday food festival

Head to Temple Bar for bank holiday food festival

Pint of view

Pint of view

McHugh’s Road Trip. Price: €3.99. Available: McHugh’s off-licences

Another food reason to visit St Anne’s

Another food reason to visit St Anne’s

3 wines to try, buy and put by

3 wines to try, buy and put by

Dine with Doris at Alchemy

Dine with Doris at Alchemy

3 wines to try, buy and put by

3 wines to try, buy and put by

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