Sean Kelly has developed a unique method for ageing sirloin steaks for 56 days. Photograph by David Ruffles

Cheffy fad or real deal? How meat from elderly cows that’s hung for months caught on

Surfers on Rossnowlagh beach in Co Donegal. Photograph: Bryan O’Brien

Pristine beaches and offshore islands ensure our county tops list of must-go destinations

A white pizza has the distinct advantage, where small, messy, wandering fingers are concerned, of not having any tomato sauce on top

If you’re settling down with the little ones to watch the Late Late Toy Show, we’ve got the best food for little fingers

Michael “Jim” Delligatti the Pittsburgh-area McDonald’s franchisee who created the Big Mac in 1967, has died aged 98.

The Pennsylvania franchisee opened 47 branches of the fast food store

Truffle ... love it or hate it? Photograph: Getty Images

Food Court: As Food Month comes to an end, Marie-Claire Digby and Lilly Higgins voice opinions for and against truffles, and contr(...)

Speciality drinks from the Christmas range at Insomnia

Post-coded raw honey, gluten-free pastry, festive coffee cups and a flavours market

What comes to mind when you think of Thanksgiving?

Healthy roasted roots curry chips from Piply will be on sale at Eatyard

You'll be able to give your verdict when a new street food market opens in the capital tomorrow, with a rotating selection of 10 t(...)

Chicken flatbread with tzatziki from Tang

There’s no price tag attached, but donations to Unicef's #CookForSyria will be welcome at the fundraiser at Tang yoghurt cafe

Ice and easy: Kevin Dundon shows off his Christmas cake.

The TV chef and owner of Dunbrody House in Co Wexford shares his favourite recipe

Pictured launching ‘Orchard in an Hour’ are Karen O’Donohoe, Paul Giles, Leigh McCann and Stacey Claffey, students from Salsian College Celbridge. GIY have teamed up with SAP Landscapes to donate fruit trees which will see 100 orchards simultaneously planted across the country on November 26th

Plan to plant 100 new orchards at 11am on Saturday, November 26th

Eimantas Zvirblis, one of the BIM Young Fishmongers of the Year. Photograph: John Sheehan

The inaugural BIM awards recognise outstanding performance in the Irish seafood sector

 Dr Jane Stout of the All-Ireland Pollinator Plan steering group and Jim O’Toole, Bord Bia’s director of sustainable development, with an insect hotel that provides shelter for insects. Photograph: Gary O’Neill

Irish businesses asked to support a campaign to halt the decline in the bee population

Norwegian cheesemaker Gunnar Waagen whose Kraftkar blue cheese was crowned world champion  2106

Cow’s milk blue cheese made on family farm beats more than 3,000 entries from 31 countries

The first “Week of Italian Cuisine in the World” takes place on November 21st-27th

Italian food week to be marked by 1,300 events in 110 countries

“You’re only as good as the last bit of steak you sold,” says butcher Michael McGrath, whose family has been in business since the 1890s.

US food and travel website The Perennial Plate is making 10 short films about Ireland’s food culture

Snail farmer Eva Milka of Gaelic Escargot

An acre of land under snail cultivation can generate potential profit of €20,000, according to Ireland’s snail-breeding pioneer

Karl Whelan (front right) and Will Dempsey (back) co-owners of Hang Dai Chinese restaurant on Camden Street, Dublin, with head chef Bibo Yang. Photograph: Terry McDonagh

From an idea four years ago to opening this week, friends Karl Whelan and Will Dempsey have realised their dream of their own f(...)

Fiona Falconer of Wild About (left) will be demonstrating the versatility of her range of cordials, condiments and preserves at the BITE food festival.

Meet the new Irish Michelin star restaurateurs, drink wine with John Wilson, and listen to chef Catherine Fulvio talk about her (...)

Francesco Mazzei  will be cooking a five-course menu from his cookbook, Mezzogiorno, at Charlotte Quay in Dublin  on November 23rd

Aldi launches impressive kitchenware range: big pans, roasting tray and stove-top kettle

Gather, the new cookery book from Gill Mellor, is prominently displayed on stand, but the couple have not fully adopted the River Cottage chef’s wild food ethos. “We forage in Fallon & Byrne, you can find it all in there.”

A peek at the room where Currabinny chefs prepare their organic goodies

Detail from Irish competitor Anjali Tambde’s decorative flowers cake topper that was voted Best in Show at Cake International

How do you get a Bake Off worthy showstopper to an international cake competition in Birmingham? You bring it with you on a Ryana(...)

Domini Kemp will be sharing insights into building a food business at a Dublin Book Festival event on Friday morning. Photograph: Aidan Crawley

Domini Kemp, Rosanna Davison and Garrett Fitzgerald share the secrets of their success at a free seminar in Dublin

Lucky Khambyle, Aissatou Sow and Ellie Kisyombe,  staff at Our Table at the  Project Arts Centre in Temple Bar. Photograph: Allen Kiely

Actor Stephen Rea opened Our Table cafe in Dublin, where asylum seekers cook and refugees gain work

Fried chicken wings: They can be bathed in buttermilk, or spiced up Korean-style

We've got you covered: snacks – from fried chicken to chocolate chip cookies – and themed cocktails to see you through an all-nigh(...)

Euro-Toques young chef of the year finalists: Glen Sutcliffe; Killian Crowley; Chris Fullam; Marc McWilliams; Maeve Walsh and Gary Doyle. Photograph: Clodagh Kilcoyne

Six chefs are competing to be named the country’s best young culinary talent

Anthony Bourdain: “While it is a laudable ambition to prepare the best risotto in the world, that doesn’t mean shit if your guests are sitting around with their stomachs growling.”

The globe-trotting American has brought out a family cookbook laden with advice

United BusinessFirst service: the airline flies direct from Dublin to Washington Dulles airport year round (except January 10th-March 1st, 2017).

With elections looming, Marie-Claire Digby discovers more than Capital Hill politics

Rachel Allen’s new cookbook, Recipes From My Mother, is sure to have some  really interesting dishes

Philip Brazil’s Christmas cooking seminar and Rachel Allen’s mother inspires new cookbook

Five evening masterclasses in regional Spanish food and wine for €125

Learn about, and taste regional Spanish food and wine at a series of five masterclasses

Andrew Doyle, Minister of State for Food, Forestry and Horticulture, with Mary Morrissey, Senior Manager Food and Beverage at Bord Bia, launching a series of farmers’ market training workshops. Photograph: Colm Mahady/Fennells

‘The world is your lobster’ – and with the help of these masterclasses you’ll be able to sell them too

LitFest director Rory O’Connell with Darina Allen and Rachel Allen at the Ballymaloe Cookery School

Food festival to place new emphasis on sustainability and responsibility rather than literature

Nüdest: the pouches are filled with fruit puree, Greek-style yoghurt and wholegrains

Marie-Claire Digby rounds up this week’s food news

Patrick Whyte, UK editor of Skift, a travel industry intelligence platform, will speak at the conference in Croke Park.

Global forum in Dublin attracts industry leaders in food, tourism and culture

More than 30,000 people are expected to attend the Savour Kilkenny food festival later this week. Photograph: Pat Moore.

Bank holiday weekend food festival has big plans for its 10th birthday celebrations this week

Hereford stripoin from SuperValu took bronze at the World Steak Challenge in London

Marie-Claire Digby rounds up this week's food news

“The jar is transforming into an aerobic environment, it is producing carbon dioxide, it is allowing good bacteria to dominate,” says Reynolds.

Dearbhla Reynolds’ book features kombucha, kefir, kimchi and other live culture delights

Catherine Fulvio: She will talk about her new book A Taste of Home at a supper club at the Itsa cafe in Dundrum.

A fresh food offering in Dunnes; dining with the stars at Itsa; and say goodbye to Thornton’s

The Liberties Whiskey Peach ’n’ Keane cocktail at JT Pim’s bar in South Great George’s Street in Dublin (€11)

Seventy venues taking part in competition, reflecting explosion of interest in distilling

Garrett Fitzgerald: “For me, it is about creativity and enjoyment, enjoying the end result but actually enjoying the process of cooking too.”

Garrett Fitzgerald says food should be ‘designed to offer nourishment and pleasure’

Sarah Gough of Mileeven FineFoods. Her Wonderful Honey range will be stocked by Sainsbury’s in the UK.

The latest food news from around the country

For National Potato Day, we find some of the best Irish Times recipes for the humble spud

Recipes for those who say it’s not dinner if there’s not a spud on the plate

Danni Barry, chef at EIPIC in  Belfast, retained her Michelin star: “you have that pressure... it was more relief than anything.

A Michelin star is the pinnacle for many chefs – but often there is a price to be paid

On the Heron and Grey menu the night a Michelin inspector dined at the restaurant: asparagus (above left), liver parfait (above right), langoustine, pork, strawberries. Photographs: Marie Claire Digby

Blackrock restaurant with a reputation for creating unique dishes was open just four months when ‘the man in jumper’ paid a visit (...)

Amandip Uppal: “I combine the way both of my parents taught me to cook.”

Amandip Uppal’s first cookbook offers a bright, modern interpretation of classic Indian dishes

Aine Kinsella and Niamh Duffy. Photograph: Andres Poveda 

Cheese to crumble for, yummy fungus and Belfast appetite

InishBofin has a feast in store for its food festival visitors

The latest food news from around the country

Tim Daly, Executive Chef at  Druids Glen Hotel & Golf Resort and Eamon Bourke of Kilmullen Farm

The latest food news from around the country

Ciaran Cummings, manager of Elbow Lane Brewery and Smokehouse, at the Start-Up Stall at Cork’s English Market, where the makers of Smokehouse Sauce are running a 24days24ways initiative during their guest trader residency

Businesses invited to showcase their products at the market’s new stall

Sinead Hennessy, left, Fáilte Ireland food tourism officer, with US filmmakers Daniel Klein and Mirra Fine of The Perrennial Plate, at Food Connect in Slane. Photograph: Patrick Browne

Food conference hears that the US filmmakers behind ‘The Perennial Plate’, which has more than 10 million global viewers, are to m(...)

Chef Rob Krawczyk of Brabazon restaurant at Tankardstown House, Slane, Co Meath, pictured in his smokehouse. Photograph: Barry Cronin

Enthusiasts across the country are experimenting with pork, beef and even buffalo meat

Diana Henry's pappardelle with cavolo nero, chilli and hazelnuts, from her 10th cookbook, 'Simple'

Northern Irish chef and food writer Diana Henry lives in London and has just written her 10th cook book, ‘Simple’. She shares some(...)

Chickpea empanadillas, piquillo pepper salsa and lovage oil

Chef JP McMahon marries Irish food with Spanish cuisine in his Galway restaurant, Cava. Here, he shares the secret to making tapas(...)

Pat Whelan (right) with Tom Carton at James Whelan butcher’s shop in Avoca, Monkstown, Co Dublin. Photograph: Dave Meehan

The latest food news from around the country

Nathan Outlaw, chef proprietor of the two Michelin star  Restaurant Nathan Outlaw in Port Isaac, Cornwall, is coming to Ireland to put young chefs to the test

Inspiration is the theme for a competition to find the best new culinary talent in the country

Michael Flatley with an array of sandwiches and pâtisserie inspired by his artwork

The former ‘Riverdance’ dancer’s paintings – which sell for up to €340,000 – are the inspiration for a new afternoon tea in a Dubl(...)

Peter Hannan of Hannan Meats with  John Farran (left) of the Guild of Fine Food  and Michael Ward of Harrods after he won the top Great Taste award in London on Monday

Hannan Meats first company to win top prize for a second time as Dunnes Stores sticky toffee pudding takes Republic of Ireland(...)

Sean Smith, head chef at the Cliff Townhouse, giving an oyster masterclass

The latest food news from around the country

  Patrick Ryan of the Firehouse Bakery with his sourdough loaf. Photograph: Eric Luke

Baking bread can be fuss-free and fast, plus it’s an ideal staple for school lunchboxes

James Kavanagh  and William Murray’s Curabinny will be at  the Spirit of Dublin summer craft fair in the Teeling Whiskey Distillery in Dublin 8.

Currabinny at Teeling Distillery, River Cottage at Airfield and pottering about

 John and Sandy Wyer at their home in Ringsend, Dublin. Photograph: Cyril Byrne

‘I get very bored easily, but I always love a bit of glamour’

Saba chef Tao and owner Paul Cadden

Plus: Clodagh McKenna demonstrates breadmaking; west Cork gears up for its annual food festival; and Italian chef Alberto Magnano(...)

As well as making sorbet and dairy-free ice-cream, Louise Ryan and Aisling Murphy run a branding and design agency in Cork called Ball & Socket

An award-winning sorbet from Cork; don’t fear the Reaper and milder chillies

Eddie Attwell . . . a new Irish TV chef in the making

Eddie Attwell, head chef at a hotel in Virginia, Co Cavan, competes for a chance to cook at a 90th birthday banquet for Queen Eliz(...)

The siblings behind successful Dublin restaurant Coppinger Row set their sights on waterside venue

Owners of Ristorante Rinuccini in Kilkenny, have opened up the work space to the extended bar area, so diners can see the team of nine chefs at work

A food business incubator in Cork, an open kitchen in Kilkenny and making a wedding cake

Ashling O’Carroll's Twisted Honeycomb flavoured popcorn beat some 12,000 entries and will be stocked in shops in October.

Twisted Honeycomb, one of 12,000 flavours entered, triumphs after 16,000 public votes are cast

Robert Collender, James Ellis and Luke Matthews of Mews, Baltimore, Co Cork

A new breed of Irish food professionals are taking the plunge and opening their own restaurants

John Wright is  visiting Croan Cottages for a weekend Walk on the Wild Side (August 27th-28th)

River Cottage weekends; mushroom vinegar ketchup and cep oil from Ballyhoura; curry awards

Award winner: Pat Whelan (right) with Tom Carton at James Whelan butcher’s shop in Avoca, Monkstown, Co Dublin. Photograph: Dave Meehan

Over 600 products take top honours in blind-tasting competition

Some like it hot:  Carolina Reaper chilli peppers

The Carolina Reaper measures 1.5m Scoville units – 400 times hotter than the jalapeno

Chef Eric Heilig of Luna restaurant and and his front of house colleague Floriane Loup of the Pig’s Ear take charge

Ballymaloe Cookery School. Photograph: Eric Luke

A celebration of island produce from vegetables to dairy, and from Ireland to Ibiza

Chef, food product developer and herbal medicine advocate Freda Wolfe has set up Wild Irish Foods

Chilli pastes, therapeutic teas and fresh sprouts

French lawyer, journalist and activist Maria Canabal is a keynote speaker at Athrú 2016, a conference on gender equality in culinary arts, which takes place in Galway on July 18th and 19th

Conference in Galway to address gender balance in the catering and hospitality industry

Béatrice Peltre has turned her food blogging hobby into a profession, learning how to feed her growing family using healthy ingred(...)

Brooklyn is where to find on-trend food in New York, and Michelin three-star Brooklyn Fare,  serves a tasting menu featuring ‘really precise cooking’, in ‘simple surroundings’, according to chef Graham Neville

From Michelin-starred meals in Spain and New York to simple Italian suppers, Irish chefs recommend their favourite holiday meals a(...)

Jette Virdi: ‘I like cooking with lamb. My boyfriend is from New Zealand, so we have a love of lamb in our household’

In between readying her first homewares collection, Jette Virdi gives tips for outdoor dining and three recipes

Mussels go into shock if over-handled, so do it immediately before you cook them

Bord Bia has launched a new campaign – #flexyourmussels

Guess who’s cooking dinner? Fifteen of Ireland’s top chefs are swapping kitchens  and tickets have just gone on sale

Euro-Toques Ireland is celebrating its 30th anniversary with three collaborative pop-up dinners

Italian chef Massimo Bottura, whose restaurant was recently voted best in the world, will speak at the Food On The Edge symposium in Galway in October

More than 40 internationally renowned chefs, including Massimo Bottura, whose Osteria Francescana was recently voted best restaura(...)

Valoriani wood-fired ovens: “a professional quality wood-fired oven in a domestically friendly format”

Marie-Claire Digby rounds up this week’s food news

Sasa Sestic from Australia, World Barista Champion 2015, during a judging session at the championships in Seattle last year. Photograph: Jake Olson for World Coffee Events

As competitors in the World Barista Championship get put through their paces at the RDS in Dublin, we get some brewing tips from (...)

Baz Ashmawy (centre) with  GAA All-Stars Kilkenny hurler TJ Reid (left) and Mayo footballer, Aidan O’Shea. Photograph: Brian McEvoy

GAA All-Stars hurler TJ Reid and footballer Aidan O’Shea make breakfast, lunch and a nutritious snack for the celebrity Bainisteoi(...)

Marie-Claire Digby rounds up this week’s food news

Fáilte Ireland’s new food champions (front row, l to r) Jacinta Dalton, Gabriel Faherty, Olivia Duff, Ketty Elisabeth, Garrett Fitzgerald, Chris Molloy, Ruth Healy and Brid Torrades. (Back row, l to r)  Kevin Ahern, Seáneen Sullivan, Claire Dalton, Tom Flavin, Judith Boyle, Ivan Varian, Aine Maguire, Pádraic Óg Gallagher, Patrick Ryan, John Relihan, Anthony O’Toole and Niall Sabongi. Photograph: Pat Moore

Chefs, brewers, bakers, writers and publicans appointed as food ambassadors to tell visitors how to find the best Ireland h(...)

Chefs and Euro-Toques members Ross Lewis (left), and Sunil Ghai, with  Darina Allen.

Myrtle Allen (92), founder of Euro-Toques Ireland, honoured at awards presentation

 Patrick Powell, head chef at London’s Chiltern Firehouse: “Managing 50 chefs and ensuring we continue to deliver the high expectations that surround us.”

Head chef at hip restaurant Chiltern Firehouse is headlining at Taste of Dublin next week

The capital’s doughnut craze continues as The Rolling Donut adds a flagship store on Bachelor’s Walk

Marie-Claire Digby rounds up this week’s food news

 Our Table, an open air banquet for 400 people took place on Cork’s Oliver Plunkett Street on June 14th as part of this year’s Cork Midsummer Festival. Picture Clare Keogh

Plus sauces in Bloom and prideful potatoes

The Timing of Fires was the title of his talk at Litfest, and that meant a 4am start for  the Argentinian master of cooking with fire Francis Mallmann (above right), with Fingal Ferguson. Photograph: Joleen Cronin

It was another memorable weekend at the fourth Kerrygold Ballymaloe Literary Festival of Food and Wine, with another sell-out crow(...)

The correct cup: the taste of your coffee is influenced by the vessel from which you drink it.

Style and function meet in specially designed hot beverage vessels,

Rory O’Connell (fourth from left), co-director of the Kerrygold Ballymaloe LitFest, pictured with Kamal Mouzawak, Claire Ptak, Cortney Burns and Sky Gyngell and Francis Mallman.  Photograph:  Clare Keogh

With hundreds of events taking place at the Kerrygold Ballymaloe Literary Festival of Food & Wine this weekend, it helps to know w(...)

The Campo Viejo Tapas Trail returns to Dublin and Cava Galway is one of the venues taking part

As well as new premium chocolate bars from Lily O’Brien and the Campo Viejo Tapas Trail returns to Dublin

Yotam Ottolenghi, chef and restauranteur. Photograph: Joanne O’Brien

The London master chef and his team develop new recipes at an unusual test kitchen in Camden

The Kerrygold Ballymaloe Literary Festival of Food & Wine runs from May 20th-22nd. Illustration: Lydia Hugh Jones

Francis Mallmann, Mya Henry, Claire Ptak and Hugh Johnson among the big names taking part

Yotam Ottolenghi (R) and Ramael Scully (L). Scully is head chef at Ottolenghi's restaurant Nopi.

The head chef at NOPI and co-author of the restaurant’s cookbook is endlessly curious

Sabrina Ghayour: “I chose the name Sirocco because it’s a Saharan wind that starts in the east and blows west, and my flavour palette is very eastern-based, but combined with the everyday western produce I grew up with.”

Following her best-selling debut, Sabrina Ghayour’s second cookbook is a masterful blend of East and West. She comes to Dublin for(...)

Getting in the mood for the 2016 Slow Food Festival with a little trip out on the Atlantic (from left): Liam O’ Brien - manager The Doolin Ferry Co, Birgitta Hedin-Curtin - chairperson Slow Food Clare, John Curtin and Kieran O’ Halloran - Kieran’s Kitchen at The Roadside Tavern. Photograph: Yvonne Vaughan Photography.

Cavan chef promotes gluten-free cooking as Taste of Dublin prepares for its homecoming

The Hang Fire Cookbook: Recipes and Adventures in American BBQ gives instructions on how to build your own smoker, care for it and(...)

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