Dishing It Out

This Week on Dishing it Out, Gary and Gareth welcome Donegal native Brian McDermott. Brian is an award-winning chef, author, broadcaster and one of Ireland’s biggest champions of Irish produce through working with the Simply Better range in Dunnes Stores
The lads discuss the importance of switching off the phone and disconnecting properly from work, despite the challenge of missing out on sports updates. Brian then provides an incredible insight to his work in promoting Irish brands through the Simply Better range in Dunnes Stores and the important role of supermarkets in Irish food production.
Gary and Brian recall some of their war stories from learning their craft in Killybegs which is a great laugh. Brian also opens up about experiencing health challenges as a young adult which made him reassess how he was working, but ultimately how he turned difficult circumstances into an exciting and new career. His openness starts an important conversation on work life balance and self care within the food industry.
The Nespresso Dish of the Week is a delicious Berrymisu from Gary, and the Culinary Conundrum offers some tips on how to impress when hosting.

This week on Dishing It Out, Gary and Gareth welcome Eva Pau, Managing Director of Asia Market and presenter of Eva Pau’s Asian Kitchen.
Eva shares the story of growing up in Asia Market, surrounded by sacks of rice, shelves of sauces and ingredients most Irish people had never seen before. She chats about her parents opening the business in Dublin in the 1980s, her own journey from IT and finance back into the family business, and her mission to make Asian cooking feel exciting, accessible and far less intimidating.
The lads dig into how Irish tastes have changed over the years, from Chinese takeaway classics to Korean noodles, kimchi, bubble tea and TikTok food trends. Eva also brings in a few treats for Gary and Gareth to try, including mochi, century egg, pork floss, snack seaweed, durian, mangosteen and some seriously addictive crispy chilli snacks.
In this week’s Nespresso Dish of the Week, Gary keeps the Asian inspiration going with beef wontons served with hoisin and quick pickled cucumber. Then it’s over to your Culinary Conundrums, where the lads answer a listener wondering how to keep fresh herbs from turning to mush in the fridge.
Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth welcome Eva Pau, Managing Director of Asia Market and presenter of Eva Pau’s Asian Kitchen.
Eva shares the story of growing up in Asia Market, surrounded by sacks of rice, shelves of sauces and ingredients most Irish people had never seen before. She chats about her parents opening the business in Dublin in the 1980s, her own journey from IT and finance back into the family business, and her mission to make Asian cooking feel exciting, accessible and far less intimidating.
The lads dig into how Irish tastes have changed over the years, from Chinese takeaway classics to Korean noodles, kimchi, bubble tea and TikTok food trends. Eva also brings in a few treats for Gary and Gareth to try, including mochi, century egg, pork floss, snack seaweed, durian, mangosteen and some seriously addictive crispy chilli snacks.
In this week’s Nespresso Dish of the Week, Gary keeps the Asian inspiration going with beef wontons served with hoisin and quick pickled cucumber. Then it’s over to your Culinary Conundrums, where the lads answer a listener wondering how to keep fresh herbs from turning to mush in the fridge.
Keep those questions coming to food@goloudnow.com .

This week, Dishing It Out hits the stage at All Together Now for a live festival special with two brilliant guests, chef Paul Flynn and comedian Eric Lalor.
First up, Gary and Gareth sit down with Paul Flynn of The Tannery, one of Ireland’s most influential chefs, to talk about 30 years of the iconic Dungarvan restaurant, his early days working in London with Nico Ladenis, returning home to open The Tannery, and why he’s decided now is the right time to close that chapter.
Paul reflects on the evolution of Irish food, the reality of running a restaurant outside Dublin, why feeding people properly matters, the pressure of chasing perfection, and the humble power of chips, crab crème brûlée and, naturally, a battered sausage.
Then comedian Eric Lalor joins the lads for a bit of festival madness, chatting comedy, podcasting with Willa White, food on the road, fancy dinners, coddle, battered sausages and why steak, chips and eggs might just be the perfect last meal.
Keep those questions coming to food@goloudnow.com .

This Week on Dishing it Out, Gary and Gareth welcome JP McMahon, Michelin-starred chef, restaurateur, author and one of the most influential voices in Irish food. He is the owner and culinary director of Aniar, Galway's Michelin-starred restaurant, alongside Cava Bodega and other ventures.
JP talks about the process of fixing bad backs and getting fit to settling for early nights as his careers progresses. A Dublin native, JP gives amazing unique perspective on how he found a new home in Galway and its culture.
As the author of the award-winning The Irish Cookbook, JP shares how he found a passion for bringing food and literature together. He also gives some fascinating insights on the history of Irish culinary culture and how Italian 90 brought a new confidence to the country.
The lads lift the bonnet on Food on the Edge, JP’s international symposium that has brought many of the world's greatest chefs to Ireland, and realities of running such an event in Ireland.
Following a recent trip to Spain, Gareth shares his recipe for a tomato bruschetta as the Nespresso Dish of the Week. To close, the Culinary Conundrum shares some fantastic anecdotes about cooking on live TV.