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Norma Kelly of Mitchelstown’s Praline Pastry & Chocolate teaches us how to temper chocolate for Easter, writes Caroline Hennessy.
RaboBank urges caution on dairy outlook
New rules for lands more than 30km from main holding
Over 17,000 farmers eligible for €13/ewe payment
Bribes worth €10m from farmers to Slovak officials uncovered
Camera at the Mart: third of weanling bulls exceed €2,000 in Kenmare