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Cook Eat Burn is a brand new cookery series in which Donal Skehan shows viewers how to cook healthy, delicious recipes designed to help us become more active, fuel fitness activities, and even embark on adventure sports.
Do you find it's a constant struggle to keep the pounds off? Do you feel that your current weight is holding you back from leading the life you'd like to? Do you wish this could be the year you transform your diet and lifestyle? Operation Transformation has returned to our television screens for a new series. Get all the information on rte.ie/ot An Operation Transformation App is also available which enables followers to track their progress.
The daily afternoon show features an entertaining mix of Ireland's best lifestyle experts, leading chefs, latest entertainment news and viewer giveaways from 4.10pm each weekday.
The series will see a fantastic line up as five celebrity foodies follow Francis Brennan during March and April. Actress Angeline Ball, Broadcaster and DJ Ian Dempsey and sports presenters Marty Morrissey.
Each 'chef' creates and cooks a full dinner menu in the Wineport Lodge. The diners are real diners, and among them each week is a critics table with three top food critics ready to give an instant verdict and a star rating from one to five. The resident critics are Tom Doorley and Paolo Tullio, with one other guest critic each week. The identity of the "mystery chef" remains secret to all in "The Restaurant" until after the meal - but before the critics' verdict is delivered.
The celebrities who become chefs for a night will be people who have a secret passion (and, who knows, perhaps even a real talent) for cooking. Now they have the opportunity to "go pro" for one night and serve up a real restaurant meal.
In this 13 part series, Rachel once again demonstrates great, easy recipes which use easily accessible ingredients.
This is cooking for the real world, cooking that understands the time pressure many people are under.
Award winning chef, Richard Corrigan takes to the road in an effort to find his own unique 'food heroes' in this brand new series.
Also, in each episode, guest chefs consult with ordinary families on healthy eating, and a celebrity opens his or her kitchen cupboards.
Richard Corrigan, the Michelin-starred chef who conquered London has recently returned to Ireland to open a new restaurant in the grounds of The Village at Lyons near Celbridge in Co. Kildare. The former famine village has been lovingly restored by Ryanair's Tony Ryan.
Full of the lifestyle nuggets which make daytime television so popular such as cookery, fashion, health, fitness, parenting, life-coaching and celebrity gossip; all are part of the mix, and there'll be more of the popular blend of books, movies and makeovers too.
The programme is laced with wit, fresh subject matter, topicality, frank discussion and just a few surprises. The studio is a lively hub of conversation and we encourage our viewers to take part. There are plenty of opportunities to text, phone and e-mail in interjections, views, experiences and opinions. And don't forget our daily cash giveaway too!
Trish Deseine first went to Paris 20-years-ago from her native Belfast and quickly discovered that food, eating and cooking are deeply infused into the French psyche. Put simply, she fell in love with French food, French style and the French capital. In these programmes she will let you in on that love affair and show you how to take a leaf out of her adopted Frenchwoman's life, and cook with confidence and style.
Throughout Trish's Paris Kitchen, we will see how exactly one handles French delicacies such as oysters in a champagne sabayon, moules mariniès or coq au vin. We explore the institution at the heart of heart of any French town, the bistro, and meet first hand some of the movers and shakers in the world of French cuisine.
On both sides of the Atlantic top chefs are rebelling against the staleness of the traditional restaurant experience - eschewing long reservation lists, highbrow marketing hype, exclusive clientele and starch-linen etiquette by opening up restaurants in bizarre temporary locations.
Without warning or advertising, these culinary speakeasies rely on diners in the know to taste their food in a new light.
The Guerrilla Gourmet movement is about to hit Ireland.
This series will feature accomplished chefs determined to stretch themselves in exciting new settings, creating food for diners who may never otherwise have sampled their acclaimed menus.
Each chef will create a guerrilla restaurant from scratch.
The chefs will find a location, design a menu, cook the food - and most importantly - find some paying customers.
For Heat, eight of Ireland's most enthusiastic amateur chefs will go head-to-head in the kitchen-trial of their lives. There'll be spilt milk, cracked eggs and frayed nerves as our flustered amateurs get hot and bothered under the watchful eyes of two of our most competitive celebrity chefs - Kevin Thornton and Kevin Dundon.
Each week the two Kevins go head-to-head too, as their protégées are pitted against one another.
At the end of each programme, only one of our chefs will stay in the competition, and the atmosphere promises to be intense as our hopefuls flambé, quenelle, dice and dish for paying punters in a very real restaurant. The Heat dining room and kitchen will be
split down the middle, one half for each contestant. But it's the diners and the takings that will decide who goes on to compete in the next round with a chance to become Ireland's Heat champion.
Summer has arrived and Trish Deseine, who has shared the secrets of her Paris kitchen through numerous best-selling books and last year's television series 'Trish's Paris Kitchen', is heading south for this brand-new 6-part series.
She's lived in Paris for more than 20 years and like any true Parisienne, flees the city in the summer. For this series she is heading down to the Mediterranean, to sample the delights of Marseilles, Toulon, the Camargue and the vineyards of Provence.
The Mediterranean has been described as a superhighway of culture, transport and trade and certainly the history of the region makes it a melting pot. Mesopotamian, Egyptian, Persian, Phoenician, Jewish, Arab, Turkish, Greek and, crucially, Roman people have all left their mark. And that diversity is reflected in the rich mix of ingredients that Trish finds to bring into her Mediterranean Kitchen.
From cupcakes to casseroles, both sweet and savoury baking treats will be given the Rachel Allen treatment in this new series, which proves that baking is back!
In each programme Rachel will introduce a number of distinctive recipes, demonstrated in easy fashion by this passionate cook who believes strongly in utilising organic and natural ingredients. Baking takes on its widest possible meaning in this new series, from breads to quiches to savoury pies and cakes; all are made easy to follow by Rachel as she demonstrates in her kitchen, and also in front of six lucky students at Ballymaloe cookery school in Cork.
Also in a new incarnation for her, Rachel gets out of the kitchen in search of the best advocates of baking in all of its forms. Set in the UK and Ireland, Rachel journeys in search of chocolatiers, master bread-makers, pie makers and cake specialists, to learn from their craft.
With the fierce heat of the summer sun a quickly fading memory, Trish Deseine follows on from her last series Trish's Mediterranean Kitchen with a look at the riches of autumn in this new series Trish's French Country Kitchen. She stays firmly in the south of her adopted country to bring us more of the food and drink that distinguishes the Provençal region.
It is a season for foraging and collecting and it's all there for the taking: chestnuts from the market in Toulon to make a creamy soup; mushrooms and edible flowers gathered from the Provençal woods; and fish fresh from the Mediterranean such as sardines, swordfish and halibut to slow roast with vanilla back in her country kitchen.
"Neven's Food From The Sun" is a new 13-part series from the talented Cavan chef. Shot on location in Mallorca, and in Neven's own kitchen in Cavan, the series will bring a much-needed touch of sunshine into our lives.
Inspired by the authentic tastes and new flavours experienced when on holiday, Neven shows us how to recreate a range of wonderful recipes and bring a little sunshine into our own kitchens.
In each programme Neven focuses on a particular ingredient or type of ingredients and takes us through various recipes from different countries. From fish, lamb, fruit, olive oil and vegetables to tapas, mezes and desserts. Each programme and each recipe is introduced from a location which is relevant to the food being cooked.
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