Muscling in on the meat gameINTERVIEW: Rugby player Jamie Heaslip and Dublin restaurateur Joe Macken have formed an unlikely alliance, putting their reputations at stake in a new restaurant serving unfashionable cuts of meat, writes BRIAN O'CONNELL
Warming up winterThese rich and delicious dishes will come out of the oven piping hot, crisp, golden and urging you to go for second
helpings, writes DOMINI KEMP
Features »
You are what you eatSCIENCE OF FOOD: The science, the ethics and the art of food are on the menu in a new exhibition at the Science Gallery, writes UNA MULLALLY
Made in MadridFOOD TRENDS: Madrid Fusion is an annual summit for progressive chefs. MARIE-CLAIRE DIGBY was in the audience for the 10th birthday event
Recipes »
Bring colour to winter mealsMake the most of root vegetables now because they’re at their best for just another few weeks, writes DOMINI KEMP
Become a dab hand at dining al deskoTrying to save money on office lunches? Tired of bringing sandwiches from home that curl up and die by 11am? We asked five food experts to come up with nutritious solutions for a week of desktop dinners. RÓISÍN INGLE cooked and sampled the results
Wine »
- Natural movement gains legs
‘Natural’ is the buzz word in the wine world with the winemaking trend springing up in Paris and recently reaching into other countries. While these wines are often delicious, they can also be a risky alternative, writes JOHN WILSON
- Perfect weather for Rhône rangers
There’s nothing like a beef casserole and a rich Côtes du Rhône on a cold winter’s evening. But which appellation should you choose, asks JOHN WILSON
Restaurant reviews »
Seven could be heaven for foodiesA newly-opened restaurant on Benburb Street has the look and feel of a place that will find its feet, writes CATHERINE CLEARY
Old-school survivor on Talbot StreetA meat-and-two-veg restaurant in a sea of ethnic eateries and fast-food joints, writes CATHERINE CLEARY
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