Munroe’s jerk seasoning  with Teeling whiskey

Whiskey in the jar Jamaican-born Dubliner Alistan Munroe’s jerk seasoning range has been expanded to six varieties, including a new one made with(...)

 Chris De Burgh performs during the humanist funeral service for Paolo Tullio at Trinity College Dublin, June 11th, 2015. Photograph: Gareth Chaney/Collins

Affectionate tributes were paid to the late Paolo Tullio at his funeral service in Trinity College on Thursday. The award-winning chef and restaurant(...)

Courgette ‘spaghetti’

Following the spiraliser instructions or julienne peeler, spiralise the courgette into strips. In a large saucepan, heat some butter with the garlic v(...)

Preheat the oven to 200°C. Prick the aubergines with a fork and bake on a baking tray for 40 minutes until the skin is blistered and the flesh inside (...)

In a bowl, beat together the egg yolks, ricotta and Parmesan, and season with nutmeg and plenty of salt. Because the gnudi can take only minimal handl(...)

Restaurant of the year: Harry’s Restaurant and Bar in Inishowen, Co Donegal

Of all the bare-bricked and filament-bulbed gin joints in all the world – I’ve walked into more than my fair share in 2014. It was the year that Ir(...)

We're nearing the end of Food Month and today we hold our final Friday Food Forum to help you with your food, drink and cooking questions. The (...)

Blazingly dull: The Great Fire

Given the popularity of period dramas, it’s not surprising that someone has got around to telling the story of the obviously dramatic great fire of(...)

There’s a scene in Dylan Moran and Graham Linehan’s Black Books where Bernard Black wants to open a “gourmet restaurant” in his book shop. Posh foo(...)

Noma’s Brownies

Preheat oven to 160 degrees and line a 22x33cm tin with parchment. Melt the butter and chocolate in a bowl over a pot of simmering water, being carefu(...)