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Food wine april 2022 cover
On the cover: Black cocoa and passion fruit cake by Anna Coffey Lynch of Braw in Co Limerick. Cover image by Kirsty Lyons
Features

What's inside the April 2022 issue of Food&Wine Magazine

Our new issue is full of delicious recipes, insider info, travel recommendations and more - get a sneak peek here and don't forget to pick up your copy with the Business Post this Sunday, April 3.

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Mark your calendar! The new issue of Food&Wine Magazine will be available free with the Business Post this Sunday, April 3.

Full of delicious recipes, interesting articles, drinks recommendations and more, this issue is one you won't want to miss. Now that spring is definitely in full swing, we're delighted to be spreading some seasonal joy in this issue, starting with a whole host of recipes that are perfect for Easter. 

First up, our resident chef Domini Kemp has cooked up a stunning Middle Eastern-inspired feast for you to try this month. Sick of the same tired lamb recipes? Domini's spiced leg of lamb recipe is made with red onions, harissa and 'nduja, and is deceptively easy to recreate - simply slow cook in the oven for 4-5 hours, basting every 30-45 hours, then tuck in. She has ensured that this recipe leaves plenty of leftovers, so you'll be able to enjoy the fruits of your labour the day after too. With dirty rice with crispy cumin onions, goat's cheese and raisin fritters, and lemon and fennel posset on offer too, this is a menu we're sure you'll enjoy. 

Domini Kemp's spiced leg of lamb. Picture: Dean Carroll
Domini Kemp's spiced leg of lamb. Picture: Dean Carroll

Elsewhere in recipes, Anna Coffey Lynch of Braw in Co Limerick has shared some of her favourite baked treats with us. Her showstopping black cocoa and passion fruit cake, which features on the cover, is one of this issue's highlights. If you can believe us, it tastes even better than it looks, so we reckon this will become a firm favourite in your household. 

Lucky for us, Anna has also shared the recipe for her ultimate brownies with chocolate ganache. If you're in any way familiar with Braw, you'll know that Anna's brownies are incredibly delicious and highly coveted - and now you can make and enjoy them in your very own home. Don't forget to try her peanut butter and banana layer cake too - it's a play on the well-loved banana sandwich and we think you're going to love it. 

Peanut butter and banana cake by Anna Coffey Lynch of Braw in Co Limerick. Picture: Kirsty Lyons
Peanut butter and banana cake by Anna Coffey Lynch of Braw in Co Limerick. Picture: Kirsty Lyons

In travel, editor Gillian Nelis visits Haddington House in Dún Laoghaire, Co Dublin to sample the seaside spot's new cocktail bar. The new bar has been inspired by the late Adelaide Haddington, the hotel's former owner, who made her fortune gambling in the late 1800s and then used her funds to purchase the building and convert it to a hotel. Her namesake cocktail, which is made with Glendalough gin, Aperol, crème de mûre, lemon, honey, orange bitters and Cava, is a signature of the new bar and a definite must-try. 

Also in this issue, food writer Ali Dunworth highlights the Irish chefs making waves across the pond. With London's dining scene underpinned by great Irish talent, Ali showcases the chefs cooking up some of the city's tastiest dishes, from tacos to Michelin-starred tasting menus and everything in between. Make sure to pick up the magazine to hear from Anna Haugh of Myrtle, Robin Gill of Sorella, Max Rocha of Café Cecelia and more. 

This month, editor Gillian Nelis visits Haddington House in Dún Laoghaire. Picture: Trevor Hart
This month, editor Gillian Nelis visits Haddington House in Dún Laoghaire. Picture: Trevor Hart

If you're in need of further Easter inspiration, we've done the hard work for you and rounded up some of the best Easter eggs and treats on the market right now. Looking for bespoke chocolates, handmade eggs or even a realistic, yet cute chocolate hare? We've got you covered. 

Further Easter inspiration is available in the form of Neven Maguire's trio of celebratory recipes for Dunnes Stores Simply Better, including salmon en croûte with citrus butter and a delicious mixed berry bakewell tart. Wine expert Cathal McBride shares pairing tips to perfect the Easter feast while Ann Rudden of Áine Hand Made Chocolate chats all things chocolate ahead of her busy Easter season. 

In interiors, Elaine Prendeville shares chef Adrian Martin's must-have kitchen hero, while we put the NINJA Foodi Dual Zone AF300UK Air Fryer to the test. Does it hold up to all its rave reviews? Find out in this Sunday's magazine. 

The Bean and Goose milk chocolate hare is one of our favourite treats this Easter.
The Bean and Goose milk chocolate hare is one of our favourite treats this Easter.

Also in this month's magazine, Alex Meehan chats with pastry chef extraordinaire Paula Stakelum. Formerly the head pastry chef at Ashford Castle, Paula is now director of chocolate and patisserie for the Castle's owners, Red Carnation, and will oversee the pastry production at the group's 20 hotels worldwide. A testament to her creativity and inventiveness, this huge new role sounds like the perfect challenge for one of the country's best pastry chefs - find out what she has planned this Sunday. 

While many businesses were created during the Covid-19 pandemic, Harvest Day was born from founder Fergus Halpin's mandatory quarantine when he returned home to Ireland from Australia in April 2020. Now his producer-driven business is thriving, so we caught up with Fergus this month to find out what he has in store for the rest of the year. 

Paula Stakelum. Picture: Elizabeth Toher
Paula Stakelum. Picture: Elizabeth Toher

If you're in the mood for an interesting tipple this month, our drinks writers have you covered. In wine, Mick O'Connell highlights wines made from old vines and shares six of his top picks to try in April, while spirits writer Oisin Davis questions why more Irish hospitality venues aren't embracing locally made drinks. Additionally, Dean Carroll launches his new beers of the month column in this edition, showcasing three brews that are offering support to those in Ukraine. 

Finally, to round out our gorgeous new issue, our industry insider reflects on the hospitality sector's response to the Russian invasion of Ukraine in this month's Secret Restaurateur column.

So, if you're on the lookout for delicious recipes, insider info, travel recommendations and more, we've got your back this month. Make sure to pick up our new issue with the Business Post this Sunday, April 3 or subscribe to read online - only €1 for the first month