The June issue of Food&Wine Magazine will be available free with the Business Post this weekend, and we can't wait for you to see what's inside.
Full of delicious recipes, drinks recommendations and more, this issue is one you won't want to miss. Now that summer is here and holidays are on everyone's mind, we've featured lots of travel this month, starting with Domini Kemp's monthly column.
Inspired by her travels, Kemp has shared four delicious recipes with us this month that are perfectly reminiscent of those delicious meals you think of long after you return home from a trip. With Turkish pizza, sticky sesame fried chicken, a bougie niçoise salad, and a pressed chocolate cake inspired by The River Café on the menu this month, there's sure to be a dish to whet your appetite and get you dreaming about upcoming trips.
If you're planning an Irish holiday this year, then our travel features will definitely be of interest. Killarney is on the itinerary for editor Gillian Nelis who visits the tourist town and is surprised by the impressive food and drink on offer, while Jordan Mooney ventures up to Mayo for relaxation and gourmet meals at the Ice House Hotel in Co Mayo.
In our doing the business feature, we continue the travel theme and chat with Sheena Dignam of Galway Food Tours. This tourist-focused business had to adapt and grow during the pandemic to ensure it kept going, but in-person tours with Dignam are now back on offer and she has a multitude of exciting plans up her sleeve for the future.
In other recipes, Nico Reynolds - formerly of the Lil Portie pop-up - has shared delicious exclusives ahead of his new television show All Fired Up, which starts on RTÉ at 7pm on June 14. Focused around cooking over fire, this programme will see Reynolds his Irish and Jamaican roots through tasty recipes that are perfect for summer.
Speaking of summer, you'll be completely transported to the sunny surrounds of Airfield Estate in Dundrum, Co Dublin thanks to Ruth Calder-Potts' gorgeous photography this month. The stunning pictures accompany a wonderful feature from Aoife Carrigy about TUD's botanical cuisine course. Connecting chefs with the land, this course was inspired by the inaugural Food on the Edge conference and is co-ordinated by lecturer Annette Sweeney - make sure to pick up the magazine to read this incredible story.
Elsewhere in this month's magazine, Alex Meehan chats with Dan Guerin, head chef at Cush in Ballycotton, about his career so far and plans for the future. Is a Michelin star in Guerin's plans? It seems like Guerin is definitely on the road to a star, especially after he was highly commended in our Young Chef of the Year award at the Food&Wine Restaurant of the Year Awards 2021, but to hear what Guerin thinks, you'll have to get the magazine this Sunday.
Just in time for the long weekend, our drinks writers have you covered on all fronts. In beer, Dean Carroll takes a closer look at DOT Brew's new core range, which Oisin Davis shares his top recommendations for this year's Whiskey Live event, including Redbreast masterclasses, Teeling tastings and more. In his wine column, Mick O'Connell highlights the wonders of grower Champagnes, including a few of his favourites available to purchase around the country.
Rounding out the June issue of Food&Wine Magazine, our industry insider says that staff shortages in hospitality have reached crisis point. With no quick fix on the horizon, our insider ponders the future ahead 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, March 6 or subscribe to read online - only €1 for the first month.
