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Cover image by Ruth Calder-Potts
Features

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

Our new issue will be free with the Business Post this Sunday, September 4 - find out what's inside here.

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Our bumper new issue will be available free with the Business Post this Sunday, September 4 and we can't wait for you to see what's inside.

On the cover this month, we have Gaz Smith ready to unveil his new restaurant Big Mike's in Blackrock. Editor Gillian Nelis got a sneak peek at this new 160-seater spot, which is set to open later in September, and found that Big Mike's will be totally different from Smith's other offerings - Michael's and Little Mike's in Mount Merrion - but you can expect the same great service and delicious food. To see what Smith has planned for this sleek new restaurant, make sure to get the magazine this weekend. 

Over in interiors, Elaine Prendeville has rounded up her kitchenware must-haves for this month and puts the Ninja NC300 Ice Cream & Frozen Dessert Maker to the test. Is it worth the hefty price tag? 

Over in drinks, our writers have you covered on all fronts. In spirits, Oisin Davis chats with Santina Kennedy of Powerscourt Distillery to find out more about the brand's Fercullen Whiskey. In the mood for a hyperlocal Wicklow food and drinks pairing? We have recommendations to help you make the most of the Garden County. 

In wine, Mick O'Connell is determined to convert you to the joys of a chilled red from Beaujolais, while Dean Carroll shares some lower ABV beers for you to enjoy as the days get a little shorter.

Staff at Big Mike's in Blackrock. From left to right: Joao Delima, Keith Hallisey, David O'Dwyer, Elizabeth Taylor, Gaz Smith, Jules Mahon, Nick Munier, Nan Wang. Picture: Ruth Calder-Potts
Staff at Big Mike's in Blackrock. From left to right: Joao Delima, Keith Hallisey, David O'Dwyer, Elizabeth Taylor, Gaz Smith, Jules Mahon, Nick Munier, Nan Wang. Picture: Ruth Calder-Potts

The September issue is jam-packed with delicious recipes to help you navigate the back-to-school stress and cooler days with ease. First up, our resident chef Domini Kemp has terrific traybakes to please the whole family, including roasted hake with potato and lemon, and a deliciously indulgent espresso martini frozen cheesecake. 

We also have gorgeous recipes from Jamie Oliver and Nadiya Hussain's new cookbooks. One, Oliver's newest book, is set to be the most user-friendly he's ever written with over 120 recipes that all only use one pan or tray, including smoked salmon pasta, chocolate party cake and more. 

Nadiya's Everyday Baking by Nadiya Hussain features more than 90 sweet and savoury recipes for all occasions and in our September issue, we've included recipes for the Bake Off champ's coconut fish noodles, chicken shashlik, and sprinkle butter babka loaf.

Rounding out our recipe offering, we have Dunnes Stores Simply Better recipes from Neven Maguire to help you keep calm and carry on eating well during this hectic time of year. There's something for the whole family in this spread as Maguire has shared some of his favourite dishes like shepherd's pie, Italian-inspired pea risotto, cook-ahead options and more. 

Domini Kemp's esspresso martini frozen cheesecake. Picture: Dean Carroll
Domini Kemp's esspresso martini frozen cheesecake. Picture: Dean Carroll

Over in interviews this month, Alex Meehan chats with Michelle McGowan, head chef of The Red Bank Restaurant in Co Leitrim, about the importance of buying local, why she's never been happier in the kitchen and more. In our Doing the Business feature, Jordan Mooney finds out more about Cream of the Crop zero-waste gelato and the brand's innovative founder Giselle Makinde. 

Rounding out our gorgeous new issue, our industry insider ponders the tricky business of investing in restaurants in this month's Secret Restaurateur column. What’s the best way to fund a new restaurant? And is investing in the sector a fool’s game for anyone who doesn’t have experience and a proven head for business? Find out in this Sunday's issue. 

So, if you're on the lookout for delicious recipes, insider info, and more, we've got your back this month. Make sure to pick up our new issue with the Business Post this Sunday, September 4 or subscribe to read online - only €1 for the first month