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Cover image by Dean Carroll
Features

What's inside the January 2023 issue of Food&Wine Magazine

We're kicking off the new year with a gorgeous new issue - get it free with the Business Post this Sunday, January 8.

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Our new issue will be free with the Business Post this Sunday, January 8 - find out what's inside here.

Welcome to 2023 - we have lots of delicious recipes, features, events and more for you to enjoy throughout the year, starting with our new issue which will be available free with the Business Post this Sunday. January brings new beginnings, but we're all about balance here so don't expect to see details on cutting back - we reckon it's time for nourishment, balance and above all else, delicious food. Our gorgeous new issue includes everything you need to get your year kick-started.

On the cover, we have Domini Kemp's chilli and pomegranate charred aubergine with sundried tomatoes and coriander, which is just one of the nourishing dishes she has shared - we're big fans of her shimeji mushroom broth which is exceptionally quick to put together but tastes like it cooked for hours.

Also in recipes, we have one pot recipes to save you from any unnecessary washing up. In the January edition, Matthew Evans, restaurateur and food activist based in Australia, shares four hearty recipes to keep you going this month, including coq au vin, bacon baked beans and endlessly useful homemade chicken stock.

Richie Castillo and Alex O'Neill look set to explode this year with the Filipino food offering Bahay, writes Jordan Mooney. Picture: Ruth Calder-Potts
Richie Castillo and Alex O'Neill look set to explode this year with the Filipino food offering Bahay, writes Jordan Mooney. Picture: Ruth Calder-Potts

Elsewhere, Jordan Mooney has rounded up the food and drink trends to be aware of this year, including 'swicy' food, people first businesses and more. In business, Brenda McCormick chats with Gerry Scullion, founder of King of Kefir drinks company, about his loyal consumer base, how to maximise his company's potential and where the brand goes next. Also, Danny Africano of Lignum in Galway - who won best chef Connaught at the 2022 Food&Wine Awards - tells Alex Meehan about his global influences, including a stint at a Michelin-starred restaurant in Italy, and why he's ditching tasting menus this year. 

Danny Africano's Lignum in Galway looks hotly tipped to receive a Michelin star this year. Picture: Trevor Hutchinson
Danny Africano's Lignum in Galway looks hotly tipped to receive a Michelin star this year. Picture: Trevor Hutchinson

In drinks, our wine expert Mick O'Connell answers all of the wine-related questions you've been too scared to ask. Do sulphites give you a hangover? How do you make rosé? And what does corked really mean? O'Connell has answers for all of these and more in this weekend's issue. In spirits, Oisin Davis takes the alcohol-free route this month and chats with fitness coach Iain Bell about how a holistic approach to health and wellbeing can help those in the hospitality industry. Rounding out our gorgeous new issue, the Secret Restaurateur shares their view on The Menu, the recently released Ralph Fiennes film that skewers the fine dining scene with ease.

So, if you're on the lookout for delicious recipes, insider info, and more, we've got you covered this month. Make sure to pick up our new issue with the Business Post this Sunday, January 8 2023 or subscribe to read online