Dishing It Out

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.

This week on Dishing It Out, Gary and Gareth welcome Library Street’s head chef Kevin Burke back for a proper chat, after their first conversation was cut short by the small matter of him having to cook lunch for a room full of chefs.
Kevin talks about his route through some serious kitchens, from Guilbo’s in Dublin to The Ninth in London, and how those experiences shaped the food he cooks now at Library Street. The lads dig into his love of pastry and lamination, the pressure of running a small but ambitious restaurant, building trust with a team, and why flavour, texture and proper technique still matter more than anything.
There’s plenty of chat too about the realities of restaurant costs, staffing, writing menus and why the simplest dishes are often the hardest to get right. Plus, Kevin reveals his Death Row Dinner, with no less than three desserts!
In this week’s Nespresso Dish of the Week, Gary shares his much-loved Guinness bread recipe. Then it’s over to your Culinary Conundrums, where the lads help a parent stuck in the “kids only eating pasta” phase with simple sauce ideas.
Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth welcome chef and restaurateur Stephen McAllister of The Pig’s Ear and Spitalfields, and a familiar face from The Restaurant.
Stephen shares stories from his early days in Dublin kitchens, from cucumber in the ratatouille to pasta machine panic, before opening his own restaurants and building a career around bold flavour, Irish ingredients and proper hospitality.
The lads chat about running restaurants with his wife Andrea, reinventing The Pig’s Ear, the magic of Spitalfields, his beef with food critics, Michelin bibs, The Restaurant, and a very memorable Damien Dempsey birthday surprise.
In this week’s Nespresso Dish of the Week, Gary makes buttery colcannon. Then it’s over to your Culinary Conundrums for barbecue tips.
Keep those questions coming to food@goloudnow.com .

This week, Gary and Gareth welcome Kenneth Keavey of Green Earth Organics, the Galway-based organic farm delivering veggie boxes across Ireland.
Kenneth talks about leaving a career in chemistry and pharmaceuticals to return to the family farm, why organic growing matters, and what it really takes to build healthy soil, rotate crops and grow food without relying on chemicals.
The lads dig into everything from wonky veg and supermarket standards to why local food production needs more support, how climate change is making growing more unpredictable, and how to embrace seasonal eating while getting the best out of your veg at home.
In this week’s Nespresso Dish of the Week, Gareth mixes things up with a summer sangria. Then it’s over to your Culinary Conundrums, where the lads answer a listener’s question about cooking oils.
Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth welcome comedian Willa White to the studio for a chat that goes from belly laughs to brutally honest life stories and back again.
Willa talks about how he first got in to stand-up, going from recovery meetings and prison to comedy workshops, Vicar Street, touring, and building a career without ever really planning to become a comedian. He opens up about his past, addiction, recovery, time in prison in Ireland and the UK, and how comedy became part of a very different life.
Food-wise, there’s plenty to get stuck into too. Willa chats about prison food, working as a butcher, growing up on simple dinners, his love of pork chops, offal and chowder (as long as it's not more than a tenner!)
In this week’s Nespresso Dish of the Week, Gareth guides you through how to properly pan-fry fish at home without fear. Then it’s over to your Culinary Conundrums, where the lads explain mise en place and what it actually means for home cooks.
Keep those questions coming to food@goloudnow.com .