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RECIPES

RESTAURANT GUIDES

MARK MORIARTY

Food & Drink Club

Food & Drink Club

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JOHN WILSON

HIGHLIGHTS

NEWS

RUSS PARSONS

New premium Irish ice-cream targets US market before launching at home

School meals: How do French and Irish food for pupils compare?

Big Mike’s restaurant in Blackrock to close due to ‘insurmountable’ industry challenges

The rise of zero-zero: alcohol-free beer sales up 150% in five years

Where can I find the oldest vineyards around the world?

How Irish restaurants are changing to stay afloat: ‘Less people are going out. Thursday is the new Friday’

Mad for the malbec: four of John Wilson’s favourites

Make dessert an occasion with my two classic and simple chocolate and vanilla recipes

What’s the whole scoop on Ben & Jerry’s ‘social mission’ and the row with Unilever?

Two wines to discover, including one perfect for celebrating

I’ve long been a curious observer of what I’ve dubbed Leo Varadkar’s ‘grim aesthetic’

Restaurant review: It’s worth a trip to this Dublin 7 spot even just for this one dish

Wine in the movies: ‘If anyone orders merlot, I’m leaving’

Time to try New Zealand sauvignon blanc’s red sister

Mark Moriarty’s simple seafood suppers, plus his go-to recipe for brown bread

Two South African wines to celebrate the wine harvest

Food & Drink Quiz: What is the national dish of Ethiopia, typically eaten with injera?

Food allergies: ‘Restaurants and society in general think it’s a fad... when it could cost someone their life’

Angelina’s review: This terrace is one of Dublin’s loveliest places to eat

Irishwoman’s US restaurant named one of the best restaurants of 2025 by the New York Times

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