Dishing It Out

S8 EP2 Jet Setting to Dancing With The Stars with Kevin Dundon
This Week on Dishing it Out, Gary and Gareth welcome Kevin Dundon, one of Ireland's best-known chefs, restaurateurs, authors and television personalities.
Kevin's talks through his career from early days in Canada to becoming Executive Chef at The Shelbourne. He also shares his journey of taking over Dunbrody Country House in Wexford, surviving the dark days of foot and mouth, global recession and covid outbreaks to establishing the Dunbrody Cookery School.
Kevin also shares some amazing stories about the world of “celebrity chefs” in the United States and the madness of his experience in that world. Finally, the lads lift the lid on his time in Dancing With The Stars and some of the hilarious mishaps he had along the way.
Gareth shares his recipe for a coz au vin as the Nespresso Dish of the Week, with a funny disagreement on the omission of mushrooms between the guys. To close, the Culinary Conundrum looks at how to make batch cooking more exciting.

This Week on Dishing it Out, Gary and Gareth welcome Chef Ross Lewis, co-founder & co-owner of Two Michelin-starred Chapter One; as well as the proprietor of Osteria Lucio.

Ross talks through his agricultural background in Wales and early exposure to food which brought him to the kitchens of London where he cut his teeth.

The lads discuss the lengthy process of building an institution like Chapter One and how so many people forget the years of hard work it takes to build an “overnight success.” They also look at life after Chapter One and Ross’s subsequent involvement in Osteria Lucio.

Finally, we get an amazing insight to the experience of cooking for Queen Elizabeth on her trip to Dublin. The logistics and madness around such a momentous occasion – and a phone call afterwards that nobody could ever forget.

Gareth shares an easy but delicious recipe for a prawn spaghetti dish as the Nespresso Dish of the Week. To close, the Culinary Conundrum gets the lads thinking about some of their favourite restaurants in Dublin.

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 .