Blog

Slow-cooked pork makes a sandwich sing, but add some sharp-sweet Asian slaw and you have a symphony in your hands!

Sandwiches have changed. Those two pieces of bread used to be a convenient way of eating some functional filling. They were practical and efficient – nothing to be fussed over. Now, though, with home-made bread and elaborate fillings, they can command as much attention as a three-course meal.

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We are delighted to announce that Kerrygold have joined Ballymaloe as title sponsors for the Literary Festival for the next three years.

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Since a Danish restaurant won a coveted world food award, all sorts of Nordic cuisine has become extremely popular.

Wind-dried fish might not be every young girl's favourite treat, but, on my visits to Iceland as a child with my mother, who's Icelandic, I used to guzzle down the hardfiskur (harofiskur) like it was chocolate. I also adored the pickled herring, served on boiled potatoes with a sweet mustard dill mayonnaise.

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Express your creative side and you can transform some humble greens into a warm and satisfying taste sensation.

It may have been when Caesar first mixed his anchovies with some cos lettuce that a salad became more than just a few leaves with some dressing. Well, I say, "Hail, Caesar!" I love to experiment with different ingredients in salads, and not be tied down to something light and green. Whether it has potatoes and sausages, or even bacon and egg, a salad can be inventive, filling and even warm.

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