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Seaweed is an amazing and underappreciated natural resource here in Ireland with incredible properties and a long history of traditional uses. Carrageen moss is one of the best known. It’s used as a thickening and...
Kaldero is a basement restaurant on South King Street where Wagamama used to be, at the side of Stephen’s Green Shopping Centre. When it first opened late last year it was billed as an Asian...
That’s right– an outstanding burger truck bang in the middle of the bog! If you’ve never been to Pullough, you now have a solidly delicious reason to go: the small village is home to a...
Here’s another recipe trial from Robb Walsh’s forthcoming recipe book Braised, Simmered & Stewed: Heritage Dishes from the Slow Cooker. This time it’s Brotchan Foltchep, an ancient Irish recipe using oats and leeks in a...
The Good Food Ireland 2025 Conference convened Tuesday March 25 at the Anatantara Marker Hotel Dublin to address current trends and concerns in the Irish Food scene. The conference also marked the launch of...
Instead of the usual year-end round-up of my Top 10 Irish restaurant dishes, here’s a look back at the Top 10 recipes I tested in 2024 for Braised, Simmered and Stewed: Heritage Dishes for the...
by Caitriona Devery I’ve had a slow cooker for a few years now. I am a big fan of the patient, comforting and unfussy cooking it promotes. When Robb asked me to test out some...
Braised, Simmered & Stewed: Heritage Dishes from the Slow Cooker is the title of a new cookbook I’m working on for Chronicle Books, San Francisco due for release in Autumn 2026. This slow cooker cookbook...
Maybe we are still recovering, but 2023 was a curiously quiet year, Gone is the over-the-top culinary exuberance of the pre-COVID era. The tasting menu parades of precious little plates are falling out of favor....