Dishing It Out

Join Gareth and Gary for another episode of Dishing It Out as they welcome comedian and host of The Weekly Roast podcast, Mark Mehigan.
Mark gets deep about his lifelong love of food, his borderline obsession with France, and how giving up drink and cigarettes completely changed the way he tastes and enjoys what’s on his plate. From perfect French pastries to wedding menus and comfort classics, the lads dig in to how food helps mark those important moments in life.
They also chat about confidence in the kitchen, which Mark believes he's lacking, and Gary and Gareth dish out some advice for home cooks like always tasting as you go and the one bit of kit that can take the fear out of steak, roasts and even fish.
In this week’s Nespresso Dish of the Week, Gary goes full cheffy with a fillet mignon and a coffee-spiked pepper sauce inspired by a memorable meal in Miami.
Then it’s over to your Culinary Conundrums, as the lads tackle thoughtful, personal gift ideas for a serious home cook, and the one ingredient they couldn’t live without.
Keep those questions coming to [email protected] .

Gareth and Gary are back and excited to kick off Season 6 of Dishing It Out with a seriously special guest, newly crowned Michelin star chef Angelo Vagiotis of The Pullman at Glenlo Abbey.
Angelo shares the remarkable journey from the ultra-lux world of fine dining at Terre in Castlemartyr, to transforming a 1920s Orient Express carriage into Galway’s latest Michelin-starred destination. He opens up about the pressure and sacrifice behind chasing stars, building a new team, culture and relationship with long-time Pullman regulars, and why Ireland now feels like home.
You’ll also hear about his time with Clare Smyth at Restaurant Gordon Ramsay, opening a tiny Paris kitchen that became France’s Restaurant of the Year, and his very globe-trotting “last meal on earth”.
IWe team up with Nespresso for our Dish of the Week, where Gareth serves up a no-fuss tiramisu featuring Nespresso espresso and a twist. Then it’s on to your Culinary Conundrums, where the lads tackle cottage cheese and what to cook for 20+ guests at a party.
Keep those questions coming to [email protected].

Join Gareth and Gary for a special episode as they welcome their hero, the legendary Derry Clarke.
Derry, a true icon in the culinary world, shares stories from his impressive career spanning over three decades, filled with triumphs, challenges, and his transition to consultancy and private dining experiences.
In this episode, the trio delves into the intricacies of fine dining, the impact of Michelin stars, the evolving landscape of the restaurant industryand Derry courageously opens up on the tragic loss of his son in 2012.
Don’t miss the Cookbook Corner, where Gary introduces the "Obsession" series and as usual the boys tackle your culinary conundrums!
Keep the questions coming to [email protected].

We may not have quite won enough games during the Trapattoni era but it's fair to say as his translator, Manuela Spinelli won over Irish hearts.
In this week's episode, Manuela joins Gareth and Gary to discuss her fascinating career as a translator not just for Ireland football managers but also none other than the Pope!
We also get to hear her passionate insight in to Italian food and why she's so protective of the purity her native gastric culture. Needless to say she has VERY strong views on whether coleslaw goes with lasagna.
As ever the boys take on your Culinary Conundrums so keep them coming into [email protected]

Join Gareth Mullins and Gary O'Hanlon for another delicious episode of "Dishing It Out," where they are joined by Anthony Smith, owner of the acclaimed Mr. Fox restaurant on D’OLiar Street, now boasting a Michelin star! Anthony shares his culinary journey with stories ranging from his beginnings in McDonald's to managing multiple successful ventures, including his exciting new whiskey brand.
Don’t miss the Cookbook Corner featuring the Wolseley cookbook that sparked Gareth's passion for classic breakfast dishes.
Plus, the duo tackles your culinary conundrums—send your questions to [email protected]!