
06 Dec 2024
The 10th annual Food Month at The Irish Times began at the weekend. Throughout November, you’ll find a wide range of food news and features across all sections of the newspaper, and online at irishtimes.com. There will also be a programme of reader events and competitions.
One of the most exciting things to happen is Gráinne O’Keefe, head chef and owner of mae restaurant in Dublin, joining the food writing team in the Irish Times Magazine.
O’Keefe will write a weekly recipe column and her first contribution included three brunch recipes. In her writing, O’Keefe aims to share “really simple, tasty recipes”, while also making some more complicated dishes accessible to home cooks: “I have a way of being able to make meals very quickly, but they’re tasty and they look good. I hope to be able to pass that on in the column and show people how to do it.”
Readers can also expect a recipe of the day online at irishtimes.com, at 6am on weekdays throughout November. “Frugal Feasts: Delicious dinners for under €10″ will address rising food and energy costs, and provide culinary inspiration for meals to share.
First up is a slow-cooker beef-and-bacon stew by Caz Mooney, who shares budgeting advice on social media as @irishbudgeting.
Mae is a new neighbourhood restaurant in the heart of Ballsbridge Village with a focus on seasonal food and interesting wines.
Opened in August 2021, mae is the exciting new venture by multi-award winning chef, Grainne O’Keefe.
O’Keefe’s inventive menu for mae includes air dried beef, confit potato and aged parmesan, and apple tart tatin, calvados and creme fraiche.
The menu also highlights the restaurant’s suppliers, so diners know exactly where the produce has come from.