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Feed The Pulse co-owner Owen McArdle with Aisling Ainsworth, Glen McArdle and Daniel McArdle. Photograph: Martina Regan

When he lifted the Liam MacCarthy Cup at Croke Park in 2017, Galway Senior Hurling captain David Burke had a special tribute to make to the business t(...)

Dublin vs Meath in the O’Byrne Cup last weekend. Photograph: Laszlo Geczo/Inpho

As the pre-season provincial competitions enter their final weekend before the start of the leagues, the evidence suggests that at a time of concern (...)

Sheet pan eggs: the ultimate breakfast for a jam-packed house

Can you hear that? The panic? The big day is nearly here and you’re not sure if you’re going to run out of food. The house looks like a real life vers(...)

Galway during SeaFest: the city, along with Cork and Limerick   will  see strong occupier demand and prime office space in these locations will do well. Photograph: Jason Clarke

Which sectors of the market will be most active next year? 2019 looks set to be another strong year across many of the markets. All indicators suggest(...)

Venison meatballs
Venison meatballs

Bring the mince to room temperature and heat oven to 200C.  In a large bowl, combine all of the meatball ingredients and mix by hand until they (...)

Warm roasted squash and ruby grapefruit salad with salsa verde

Preheat the oven to 180C. Cut the pumpkin open and remove all the seeds. Cut into 2cm slices and spread them on a baking sheet lined with baking paper(...)

Hasselback potatoes
Hasselback potatoes

Preheat your oven to 200C. To prepare the potatoes, scrub and cut: the easiest way I have found is to lay the potato lengthways on a board and place (...)

Delicious: Jess Murphy’s venison meatballs

We’re in the middle of game season, probably the most cheffy and macho season of them all. For me, when I was a kid this time of year meant making a “(...)

Golden beet salad with capers

Heat the oven to 200°C/fan 200°C/gas 7. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to completely enclose the (...)

Fish pie.

I grew up smoking eels, kahawai (Australian salmon) and mussels in old fridges out in our back yard. In Wairoa everyone seemed to have some kind (...)

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