Takashi Miyazaki – The chef-owner of Miyazaki in Cork makes a succession of extraordinary dishes for lunch, recalls his days as a teppanyaki chef to the stars, and explains why Japanese food is like a treasure box
Kombu-Cured Monkfish, Chorizo Crisp & Seaweed Dressing – “Normally people cure meat or fish using salt and lots of sugar. I don’t use either in this recipe as kombu’s quite unique – it has its own saltiness and
Takashi Miyazaki’s Cork & Galway Address Book – The chef-owner of Miyazaki in Cork recommends a restaurant for special occasions, an otherworldly mushroom farm and a world-class food market
Inside Takashi Miyazaki’s Kitchen – The chef-owner of Miyazaki in Cork picks out a clay barbecue, a surrealist cookbook and the craziest mushroom we've ever seen
Touring: Cork City’s Watering Holes with Caroline Hennessy – A leading authority on Irish brewing takes us on a boozy tour of Ireland's culinary capital
Rory O’Connell – The co-founder of Ballymaloe Cookery School whips up an effortless three-course lunch, defends the use of recipes, and recalls how his mother made the best plum pudding bar none
Rory O’Connell’s Cork Address Book – The Ballymaloe chef on a pioneering vegetarian restaurant, his local pub and the farmers' market that's "probably the best in the country"
Inside Rory O’Connell’s Kitchen – The Ballymaloe cookery teacher on his favourite olive oil, the best way to grate Parmesan and a "really important" cookbook
Chanterelle Custards With Tarragon Toasts – This dish was cooked for us by Rory O’Connell at his house in Ballycotton, Co Cork, for lunch in September 2017. Serves 8 INGREDIENTS 10g (½ oz/1/8 stick) butter 1
Smoked Mackerel “Tonnato” With Tomatoes, Basil & Eggs – “The classic tonnato sauce is of course made with tuna but here I have used smoked mackerel and I think it is lovely. The sweet vine ripened summer tomatoes and
Tuscan Apple Cake With Blackberry & Geranium Leaf Compote – “I am never quite sure if I should be calling this a cake or a tart but in any event it is delicious and quite easy to make. The origins
The Gannet Q&A: Darina Allen – The Irish food writer & teacher on an extraordinary restaurant in Mexico, her biggest food extravagance and the worst thing she's ever eaten
Clovis & Fingal Ferguson – The food producers at Gubbeen show us around their extraordinary farm (taking in a biodynamic garden, a knife workshop and a smokehouse) and blowtorch a pork belly for lunch
Inside Clovis & Fingal Ferguson’s Kitchen – The food producers at Gubbeen on a rule-breaking kombucha, a simple everyday knife sharpener and a cookbook with wonderful combinations
Clovis & Fingal Ferguson’s Cork Address Book – The food producers at Gubbeen recommend a fantastic Japanese restaurant, their favourite local pub and one of the best farmers’ markets in Ireland