This summer has seen the return of food festivals and we’re looking forward to welcoming back one of our favourites: the Big Grill. Taking place in Herbert Park, Ballsbridge, Dublin 4, from 11 to 14 August, this festival is all about cooking with fire and so the barbecue takes centre stage.

International chefs travel to this event and this year sees many barbecue sensations. These include woodsman and outdoor expert Ray Mears, who is founder of Hardcore Carnivore BBQ; meat nerd and internet sensation Jess Pryles; Sertaç Dirik from London’s Turkish grill institution Mangal 2; and Genevieve Taylor, one of the UK’s leading live fire and BBQ experts.

New additions to the fiery festival include Little Grillers, which is a family-friendly offering during the Saturday and Sunday sessions. There’s also a new drinks tent called Brewcamp and additional offside dining experiences and long-table feasting that you can book. Finally, before you ask, for the regular barbecue festival-goers, the chilli eating competition is back in action.

Tickets from €24 are available at www.biggrillfestival.com

Meat feast: cook the perfect steak

Irish Hereford.

Summer is here so it’s time to fire up the barbecue to cook the perfect steak; caramelised on the outside, juicy and tender on the inside. First, select the perfect steak – Irish Hereford Prime steak is always a good choice. Choose a cut like a striploin or ribeye for maximum flavour. The secret of Irish Hereford Prime’s flavour lies in the finely-grained fat that creates its characteristic marbling. A good steak needs very little else other than a good oil and seasoning. You can add bold flavours by using either a marinade or a dry rub. Make sure the grill is very hot. This sears the surface of the steak, forming a delicious crust and sealing in all those succulent juices. Patience is the key so don’t turn the steak until it is ready. You’ll know it’s ready once the crust has formed and then you can lift and turn it easily. The last thing you want is to overcook the meat so check it frequently. Allow three minutes per side for medium-rare. Leave your steak to rest for a few minutes before serving.

A touch of spice: Freddy’s pizza

Freddy’s Pizza.

What happens when you combine one of the finest pizzerias in the country with a spicy little hot sauce? Freddy’s, Galway’s much-loved pizzeria has teamed up with Meltdown Dublin to create a delicious new spicy pizza collaboration featuring Hot Stuff Hot Sauce, bringing the heat to the west. The Meltdown features a mozzarella base, chicken, caramelised onion, blitzed jalapeno and Meltdown’s Hot Stuff Hot Sauce loaded on Freddy’s signature light and airy pizza base (€16.50). Speaking about the collaboration, Dara Coyne, owner of Freddy’s, says: “This is our first food collaboration at Freddy’s and we are excited to work with Maeve O’Malley, a fellow Galwegian and food entrepreneur. It’s important for us to align our brand with food innovators who share the same passion for quality products’. The new pizza is available for a limited time only.

A healthy balance: Muse dining

Muse Coffee.

Muse in Kilkenny, one of the coolest places to dine outdoors, has announced a series of al-fresco food experiences that will take place this summer. The cafe, located on the grounds of the city’s Butler Gallery, will host a series of tranquil outdoor yoga and Sunday brunch sessions in the gallery’s sun-soaked courtyard. Against the backdrop of medieval Kilkenny, participants of all ages and abilities are encouraged to enjoy a revitalising hour of hatha flow yoga. Afterwards, enjoy a healthy and nourishing two-course Muse coffee and food brunch at a communal table on the adjoining terrace. This relaxing and refreshing morning costs €30 and takes place on Sundays throughout July.

See www.musecoffeefood.ie

Summer dining: Dorian’s of Donnybrook

Donnybrook in Dublin has a new resident. Dorian, a friendly neighbourhood bistro, opened late last year to much acclaim with a menu that is short but neat and big on flavour. This intimate eatery, which takes décor inspiration from the roaring ’20s, is a great spot for a low-key date, a casual catchup with friends or a pre-match lunch or dinner.

Chef Rowan Babe Dorian.

Head chef Rowen Babe, who hails from New Zealand via London, has just launched the summer menu, which focuses on small sharing plates, simple, fresh flavours and daily specials for larger groups. There is also an extensive wine and cocktail list.

See www.dorian.ie

Avoca opens in Kildare Village

On any given day, Kildare Village is a tempting distraction but it has entered a new level that that Avoca has become their new resident.

Avoca.

The retailers 14th store in Ireland, its always a food mecca with Avoca’s stunning food market range including their bestselling hearty favourites and tasty treats. Customers can expect the retailer’s hugely popular own brand produce and delicious gourmet meals, as well as several exciting culinary experiences including an exterior food to go hut for shoppers looking to grab convenient delicious snacks. Avoca joins a strong stable of food and beverage offerings at Kildare Village.

Maoliosa Connell, Director of Marketing, Creative and Buying at Avoca, says: ‘ The new space for Avoca will enhance the Irish culinary and retail offering at Kildare Village and promises to deliver an inspiring experience for customers.’ www.avoca.com.

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