Search Results for 'Food and drink'

Details of funding for crop research involving collaborations between NUI Galway Botany and Plant Science and leading agricultural research centres of the Consultative Group on International Agricultural Research (CGIAR) in the developing world have been announced this week.

We all have our favourite foods and there are plenty of foods which stir up all kinds of nostalgic feelings. Then there are the fun things to eat as well as foods to share. Then there are the challenging foods, those delicacies which are often worth getting to know but require a bit of perseverance and possibly a leap of faith. Caviar falls firmly into this category, as do snails. The sea urchin is also an unlikely species of shellfish which is both challenging and exciting as well as being abundant off our coastline.

Details of funding for crop research involving collaborations between NUI Galway Botany and Plant Science and leading agricultural research centres of the Consultative Group on International Agricultural Research (CGIAR) in the developing world have been announced this week.

Ask your butcher for a ribeye of beef, which is an excellent cut for roasting and perfect when you’ve got to feed a crowd. Always allow a joint to come back up to temperature before roasting to achieve the best flavour.

On those truly wintery days of late, we welcome anything that keeps us warm and comfortable. While some activity can keep the blood moving to reach those cold toes, we can also warm our bodies from the inside and stay healthy by eating right.

The closing date, January 31, for the Flahavan’s All Ireland Porridge Making Challenge is fast approaching.

In a first to market, M&S is launching its most extensive healthy eating range - Simply Fuller Longer. Based on scientific research that shows diets higher in protein result in more effective weight loss, M&S has created an innovative new range with a higher protein content to help control hunger, so consumers can finally enjoy diet food that doesn’t leave them reaching for the biscuit tin.

The making of a perfect burger has been the aim of many a chef over the years and recently we have seen the arrival of gourmet burger restaurants where the whole focus is on providing you with a substantial meal in a bun. The meat has to be right, the cooking (preferably chargrilled) has to be perfect, the bun itself has to be well chosen, and then you decide which additions will make it a finished product. I am surprised how long it has taken for this type of food to catch on as 25-plus years ago I survived on a diet of such burgers in Birmingham, served in a basket with fantastic chips and salad.

Street Wok, an exciting new concept in fast food has just opened its doors in Eyre Square promising tasty, healthy, fast food for the iPod generation. The menu is delicious with hundreds of combinations such as firecracker beef with egg noodles, or Malaysian satay with curly fries. Street Wok promises to have something tasty for all ages throughout the day or evening.

Pork chops with mushrooms and garlic