Dishing It Out

In this week's episode Gareth gets to rub gary's face in it by telling all about his trip to Champagne but Gary gets his revenge by dropping a serious notions bomb about where he spent his 21st.

The two boys also get into some of their favourite things and finally we get te deinitive answere on what chocolate bar top chefs choose.

Fair warning: Turkish Delight gets mentioned!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Stuart Clark is a leganed of the music journalism game. He has a rich history in the music industry, having worked with Radio Caroline and The Voice of Peace before moving to Ireland and joining Hot Press and over his remarkeable career has wined and dined the likes of Anthony Bourdain and Joe Elliot, eaten ant eggs in Syria and campaigned for the changing of the laws around drug use.

In this week's episode he regales Gary and Gareth with his experiences with pirate radio, journalism and his opinion on the best cheese in ireland.

Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Ciaran McGonagle is the mastermind behind Mani Pizza in Dublin. Originally from Donegal, Ciaran has made a significant impact on the Dublin food scene with his unique Roman-style pizza al taglio. Before starting Mani Pizza, he worked for Coppinger Row and founded Catch Events and the food truck Ciao Cannoli but decided to dedicate his life to perfecting the Roman-style.

In this episode he reveals to Gary and Gareth the incredible lengths he went to learn the art. He also speaks of his inspirational journey living with a severe stutter and his Death Row Meal is a surpising classic!

Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Aishling Moore is the head chef and owner of Goldie, an award-winning seafood restaurant located on Oliver Plunkett Street in Cork. Known for its sustainable approach to cooking, Goldie emphasizes using as much of each fish as possible and allows the daily catch to dictate its menu.

Aishling opened Goldie in 2019 when she was just 24 years old, and the restaurant quickly gained critical acclaim, including a Michelin Bib Gourmand. She has also been recognized with several awards, such as Best Young Chef 2023 at the Food & Wine Awards and Best Chef at the All-Ireland final of the Irish Restaurant Awards 2024.

In this week's episode, Aishling joins a suitably impressed Gareth and Gary to share the story of her remarkable rise, her unique approach to sustainability and how much she enjoys descaling fish. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Paul Harrington has made music his life since he started tinkling on his parent's piano as a child of the 60s. Since then his natural talent has brought him around the world, a hugely successful slot with Pat Kenny and of course Eurovision success 30 years ago with the iconic Rock 'n' Roll Kids.

The man loves his food too and in this week's episode he discusses his culinary loves, his amazing career and plans for the future...

...AND he may just play THAT song for you. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Al Hester aka Maser is a hugely succesful graphic artist known for his vibrant installations, large-scale paintings, and murals. His work often transforms urban landscapes into colorful canvases that reflect the collective spirit of the cities he engages with1. As early as 1995, under the moniker 'Maser,' he began painting graffiti on the streets of Dublin, earning respect from other graffiti artists in Ireland and throughout Europe for his unique abstracted style

In this week's episode Maser joins Gareth and Gary to discuss his journey from street graffiti to international exhibitions, the comparisons between being a chef and an artist and his Death Row Meal choice gets Gary VERY excited. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Darren conway and Joe McGucken are the hosts of the wildly popular Stall It podcast as well as being two of Ireland's most successful content creators and online comedians.

On this week's episode of Dishing It Out, the boys join Gary and Gareth to discuss Joe's business venture, a Spice Bag truck! We hear about Darren's love for a good air fryer and Gary shares a spectacular recipe for a cracking spag bol. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

The word legend gets thrown around a lot but it's safe to say Ian Dempsey is absolutely one of Irelans's most legendary broadcasters. He has been a constant presence in our lives for decades and whether it was his stint on Dempsey's Den or his hugely successful run on ireland's most successful breakfast show on Today FM.

In the first episode of the new sason of Dishing It Out Ian joins Gary and Gareth to discuss his amazing career, his beginnings in pirate radio, his Den days and of course his time as King Of Ireland's Mornings. He also discusses how his diabetes has effected his attitude to food and his choice of final meal is SPECTACULAR! Enjoy.

If you have any Culinary Conundrums for the lads be sure to send them to the lads on [email protected]

Ed Cooney is a legend of the cheffing game. Before joining The Merrion in 1997 and becoming Executive Chef, he worked at some of the finest hotels and restaurants in Scotland and England, including the celebrated Craigendarroch Hotel and Country Club, Royal Deeside, where The Oaks gourmet restaurant held the Michelin Red M. He then joined The Regent Four Seasons London, now known as The Landmark Hotel, before returning to Ireland.

During his time at The Merrion, Ed Cooney has won numerous awards, undertaken several culinary tours of the USA and become a popular guest chef on TV.

In this week's episode, Ed joins Gary and Gareth to discuss his stellar career, his love of France and his anger at what the government should be doing to help the food industry. Enjoy!

If you have any Culinary Conundrums be sure to send them to the lads on [email protected]

Professor Luke O'Neill is inarguably one of Ireland's most well known and loved scientists. His insights and advice during covid were invaluable to so many during the pandemic and his weekly radio slots and podcast are a constant source of fascinating scientific information.

On this week's episode the good professor joins Gareth and Gary to discuss his life as a scientist, his own life changing research, being in a band and of course his own 'nerdy' take on how we interact with food. Enjoy!

Don't forget to send in your questions for Gaz & Gary to answer in series 3 to [email protected]