Reviews

Temple Bar Gallery and Studios' current group exhibition provides a synopsis of the year in Irish art, during which the spotlight has definitely been on painting, says Billy Leahy

Billy Leahy visits the cosy Gallery for One and the cached attic gallery to get away from the Christmas mania and stroll through the worlds of four young photographers exploring the relationships between subject, artist and camera

Darina Allen was sitting around her kitchen table with a young family member and her friends. They were all in a panic – still so many presents to organise, no time, no money… With some time and wine, they came up with these ideas:

The Abbey revives an Irish 'classic' by Lennox Robinson for the Christmas season. Colin Murphy wonders why

Like a scene from a play or the screenplay for a film, 30 security personnel disguised as passengers board an Irish Ferries ship and then, several hours later, exchange their civilian clothing for ambiguous paramilitary-style uniforms. With body warmers that look like body armour and carrying accoutrements that look like anti-riot weaponry, what was taking place on board The Isle of Inishmore a few weeks ago was a theatrical show of force.

Chickens, cheese, buttery cakes, oysters – Darina Allen tells us what to buy food lovers for Christmas.

Paul Seawright's photographs are understated and restrained, but just as powerful as the more explicit imagery of the Developing World we are used to, says Billy Leahy

Ed Harris commands the stage with the comfort of a cabaret performer, but neither he nor Neil LaBute's new play are provocative or exciting, writes Colin Murphy

This recipe for a favourite Cork dish was given to me by the late Eileen Aherne, a well known and much-loved fruit and vegetable stallholder in the market, when I was collecting recipes for my book on Irish Traditional Cooking. She told me she enjoyed it every week. › 2lb (900g) skirts (membrane separating the stomach from a pig's heart and lungs) › 2 pigs' kidneys › 3 onions › Salt and freshly ground pepper › Seasoned flour › Water Slice the onions thickly. Remove the membrane from the skirts, cut each into approximately 2 inch (5cm) pieces.

A food treasure in the heart of Cork city, the English market is a must for food lovers and visitors to the city. By Darina Allen