Domini Kemp

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French onion soup. Photograph: Cyril Byrne

How long does it take to caramelise onions? The answer to that cooking conundrum is about the same as how long is a piece of string, and it’s the tech(...)

Shane Ross: dubbed a  “tell-tale tattler” by Regina Doherty. Photograph: Nick Bradshaw/The Irish Times

If you’re bored with constant conversations about Covid-19, spare a thought for Brendan O’Connor. With immaculate timing, O’Connor began hosting his s(...)

Roast shoulder of lamb is probably my favourite meat. Lamb is one of those non-contentious meats. They eat grass, aren’t accused of ruining the planet(...)

Drop has developed an operating system for the kitchen

Irish smart-kitchen company Drop has raised $13.3 million (€11.85 million) with backers including Steve Horowitz, one of the original software enginee(...)

Joyce Timmins, executive chef at Marymount Care Centre in Lucan, Co Dublin. Photograph: Alan Betson/The Irish Times

A chef who worked in Michelin-starred restaurants in Ireland and the UK before moving into hospital kitchens in Dublin has what she says is a simple s(...)

On February 14th, restaurant staff place bets on who will storm out first from a St Valentine’s date

It’s Elaine Murphy’s go-to St Valentine’s joke. “So table for three, yeah?” she’ll say when a vaguely desperate (typically male) diner rings looking f(...)

Everybody knows February 14th is the worst night of the year to eat out. So why not stay in, and cook a retro-inspired three-course meal that looks, a(...)

Domini Kemp: ‘Business remains challenging –  margins are compounded by increases in rents, rates, pressure on wages. Photograph: Domini Kemp

Domini Kemp, co-owner of the Itsa food group and celebrity food writer, has warned of more closures in the restaurant sector. Ms Kemp said that risin(...)

’Tis the season . . . to eat Brussels sprouts

Where did it all go wrong? How did Brussels sprouts become the butt of so many jokes? Could it be the sulphuric smell that often trails in their wake,(...)

‘The impact of healthful eating is often underrecognised.’ File photograph: Getty Images/iStockphoto

We need our clinicians to buy in to the concept that “thy food is thy medicine, and thy medicine is thy food”. Instead of arguing over what Hippocrate(...)

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