The common brown crab is fortunately still abundant in Irish waters, its meat is sweet and succulent when freshly cooked and picked. Sadly not everyone tastes it like that.   The majority taste crab meat after it has been defrosted, the result is stringy, watery and lacking in flavour.
It comes as a surprise to some to [...]

Claire Ptak had planned to move to London with her then boyfriend, an English chap named Damian, then she was offered a job as pastry chef at the famous Chez Panisse in Berkeley in California. This is any chef’s dream job, beautiful seasonal ingredients to work with and a passionate team of foodies to bounce [...]

 Food crosses every border. We all have to eat so when we cook and share together, a special bond is formed.
The influx of immigrants from the Eastern European countries during the past five or six years has greatly enhanced our economy and enriched our culture.
At Ballymaloe we have some wonderful Polish, Lithuanian, Czech , Croatian [...]

A tome that is unanimously heralded as a timeless classic has been republished by Grub Street Publishers.  The first edition was my most treasured Christmas present in 1970 and by now it has lost its cover and is deliciously dog-eared.  
The latest edition has a brand new contemporary look and a foreword by Delia Smith, one [...]