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Photo by Ruth Calder-Potts

What's inside the February 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, February 6.


The new issue of Food&Wine Magazine will be available free with the Business Post this Sunday, February 6, and it is jam-packed with gorgeous features for you to enjoy this month.

The best day of the month is almost here! This Sunday, the February issue of Food&Wine Magazine will be free with the Business Post and available to read online. We've spent the last month putting our heads together to try create the best possible issue for you to enjoy and finally settled on an all-new look. 

After a tough few years, we're delighted that travel is back on the menu for us and you can expect to see reviews, recommendations and more across our magazine from now on. This month, editor Gillian Nelis heads to the recently refurbished K Club in Kildare to get a sneak peek at the resort's upcoming Champagne evening. 

We also have an all-new interiors spread in this month's magazine that we think you'll really enjoy. Curated by Elaine Prendeville, this month's feature includes a review of the new Risotto Plus by Sage, which promises "delicious stir-free creamy risotto in just 20 minutes", a selection of kitchenware recommendations, Barry Sun of Volpe Nera's must-have kitchen gadget and much more.

Anything you think we should review next month? Let us know on social media or email us at [email protected] with recommendations.

The Barton Suite at The K Club
The Barton Suite at The K Club

Also in this issue, Brenda McCormick takes a trip to the seaside village of Greystones to find out more about Rise at the Cove, a new social enterprise café that's serving up great coffee and life-changing opportunities. The café is connected to Tiglin Carraig Eden, a supportive housing development in Wicklow that helps men dealing with addiction issues to re-enter the community. Founded by Phil Thompson in 2008, Tiglin now offers other supports and services including homeless outreach in Dublin, community employment schemes, a women’s rehab and re-entry house in Brittas Bay, as well as Carraig Eden and the café, which some in the community have said serves the best coffee in Greystones. 

Just in time for Lunar New Year, Jordan Mooney meets Michelin-trained chef Kwanghi Chan to chat about his new restaurant, Bites by Kwanghi, as well as his successful food trucks and other business ventures. Chan was adopted from Hong Kong and raised in Donegal, where he began his culinary career in his uncle's Chinese restaurant – “I started when I was eight and was basically running the place by the time I was 13!” - before working in some of the country's best-known kitchens. Chan managed the pandemic pivot with ease, opening his new restaurant late last year as well as winning a slew of awards and developing a much sought-after range of dumpling meal kits. To see his recipes for beef and broccoli stir fry, Sichuan-style pork and chive dumplings, and steamed hake with Asian greens, make sure to grab the magazine this weekend. 

Rise at the Cove, image by Barry Cronin
Rise at the Cove, image by Barry Cronin

In other recipes, our resident chef Domini Kemp is serving up a delightful table for two this month with a Valentine's feast that's sure to induce romance. The best part? You can make some elements of each dish ahead of time, ensuring your decadent meal is as stress-free as possible. With truffle cheese fondue, best-ever steak and chips, and mini molten chocolate cakes on offer, this is a menu not to be missed. 

Our drinks writers have options for fizzy favourites and classic cognacs this month too, with Mick O'Connell's new-look wine pages examining the best ways to broaden your sparkling wine horizons this month, from pét-nat to condo fondo prosecco and more. In spirits, Oisin Davis shares everything you need to know about cognac, making sure you can discuss the differences between VSOP and XO with ease. 

Domini Kemp's best-ever steak and chips with sticky bourbon sauce, image by Dean Carroll
Domini Kemp's best-ever steak and chips with sticky bourbon sauce, image by Dean Carroll

To round out this gorgeous new issue, Gillian Nelis meets Eamon FitzGerald, the founder of innovative new wine subscription WineSpark, while Alex Meehan chats to chef Kevin Burke about Dublin's hottest new restaurant, Library Street. Also, our industry insider laments how the housing crisis is affecting hospitality staff and wonders how this will impact the sector as a whole. 

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, February 6 or subscribe to read online - only €1 for the first month