Dishing It Out

This week on Dishing It Out, Gary and Gareth welcome home cook and content creator Sarah Butler of Sarah Butler at Home.
Sarah shares how growing up in a food-loving house, with a butcher father and a busy family B&B shaped the way she cooks today. From graphic design to wedding stationery, lockdown lemon meringue videos and self-publishing five cookbooks, she talks about building her food career from scratch, doing everything from the recipes to the photography and dispatch.
The lads chat with Sarah about the pressure of creating online, why confidence is key for home cooks, the madness of live TV cooking (including nearly poisoning one of Ireland's beloved hosts with raw chicken), and how sometimes simple is better when it comes to home cooking and Sarah's personal taste in food.
In this week’s Nespresso Dish of the Week, Gareth heads to Mexico as he talks through the new rooftop menu at the Marker, with the recipes for a salsa roja and salsa falsa.
Then it’s over to your Culinary Conundrums, where the lads help a listener who is 'driven demented' trying to cook salmon without the white protein appearing on top.
Keep those questions coming to [email protected] .

This week on Dishing It Out, Gary and Gareth sit down with Ciaran Kavanagh from John Kavanagh’s, The Gravediggers, one of the most iconic pubs in Ireland.
Ciaran shares what it was like growing up in the family pub, pulling pints from the age of 14, before heading off on a culinary journey that took him from Club Med, to the Bahamas and eight years cooking in Italy. He explains how he brought that experience back to Glasnevin, turning the pub’s food offering into something seriously special while still keeping it rooted in tradition.
The lads dig into the story behind The Gravediggers’ famous coddle, why every Dublin family seems to have their own version, and how Anthony Bourdain’s visit changed everything, bringing “Bourdainers” from all over the world in search of a pint and a bowl of the good stuff. There’s also chat about the Guinness revival, Irish spring rolls and the awkward moment when Gary and Gareth were stood up by a very prolific chef who went to The Gravediggers instead.
In this week’s Nespresso Dish of the Week, Gary keeps the Italian inspiration going with chicken piccata. Then it’s over to your Culinary Conundrums, where the lads answer a question from a young commis chef looking to impress and grow in the kitchen.
Keep those questions coming to [email protected] .

Join Gareth and Gary for another episode of Dishing It Out as they welcome food content creator and all-round enthusiast Éadaoin Fitzmaurice.
Éadaoin shares how she went from being an extremely picky eater as a child to building a career around eating her way across Ireland. She talks about a 'Top 5 Hot Chocolates In Dublin' video got her started, the rise of food content creators, and why she prefers to use her platform to champion great food rather than tear restaurants down after one bad meal.
They also talk about why our restaurants are now genuinely among the best in the world, the pressure to make food “Instagrammable”, and how viral spots like Bambino can create real food communities. There’s also plenty of strong feelings on olives, lamb, Korean barbecue, Chapter One, and Éadaoin’s dream death row feast.
In this week’s Nespresso Dish of the Week, Gareth shakes things up with a classic espresso martini, complete with his tips for getting the perfect crema, chill and finish.
Then it’s over to your Culinary Conundrums, where the lads help a listener plan a lighter communion lunch that can be prepped ahead without spending the whole day in the kitchen.
Keep those questions coming to [email protected] .

Join Gareth and Gary for another episode of Dishing It Out as they welcome pastry chef extraordinaire and all-round master baker, Shane Smith.
Shane takes us through the early days of his career as a pastry chef, from old-school, army-style hotel kitchens to the pull of the pastry section across the pass.
The lads dig into what makes pastry different from savoury cooking: following recipes exactly, how confidence and “feel” only come with repetition and how gluten-free and vegan baking have evolved as better ingredients have come on stream.
Shane also introduces his new cookbook, Loaf Tin Bakes, built entirely around the humble 2lb loaf tin and including recipes for classic cakes, focaccia, Christmas cakes, and even a Brunch ice cream in a tin. They chat about moving away from fine dining patisserie towards simple, joyful home bakes, and how he's found a passion for sharing his skills with others as a teacher.
We’ve also got this week’s Nespresso Dish of the Week with Gary in the hot seat and then it’s over to your Culinary Conundrums, as the lads help a listener whose food tastes great but looks underwhelming on the plate.
Keep those questions coming to [email protected] .

Join Gareth and Gary for another episode of Dishing It Out as they welcome consumer champion and former Celebrity MasterChef contestant, Conor Pope.
Conor shares how a four-week sausage review slot in the Irish Times turned into a full-blown career helping readers with everything from phone bills to life-changing insurance battles.
Food-wise, the lads dig into Conor’s MasterChef experience, including the terror and triumph of recreating a 60+ step trifle and how it changed the way he looks at restaurant plates. He also shares the nostalgia of when pasta finally arrived in the Pope household after years of being in awe of footballers' spaghetti bolognese dinners.
From a consumer perspective they analyse how rising food prices are really hitting households – plus why waste, cheap chicken and better buying habits matter more than ever.
In this week’s Nespresso Dish of the Week, Gareth bakes a classic coffee cake with coffee cream, sharing a brilliantly simple weighing-scale trick to get perfectly even sponge layers.
Then it’s over to your Culinary Conundrums, where the lads answer a listener’s question on how they design new restaurant menus and Gary fills us in the new Barton Grill at The K Club.
Keep those questions coming to [email protected] .