Join Gareth and Gary for an Easter special of Dishing It Out . No guest this week, just the two lads, a load of chocolate, and a lot of opinions.

It's all about Easter traditions old and new, both at home and in their hotels, from mountains of Easter eggs to hot cross buns, and how to serve up the perfect lamb dinner. Gary shares his slow-braised lamb shank with root veg and gremolata, while Gareth breaks down how to nail a French-trimmed rack or leg of lamb at home.

They also take on the great Irish moral dilemma: do you still not eat meat on Good Friday?

With leftover Easter eggs coming out their ears, the lads share fun ways to put them to work featuring a croissant and Easter egg bread & butter pudding that might just be better than the egg itself, and a Mexican mole that will leave your mouth watering.

In this week’s Nespresso Dish of the Week, Gary goes back to basics with the humble scone, sharing his recipe for big, tall, airy beauties and settling (or maybe inflaming) the age-old cream, jam and butter order debate.

Then it’s over to your Culinary Conundrums, where they tackle how to clean and season a cast iron pan without wrecking it and whether chefs actually believe in batch cooking at home.

Keep those questions coming to [email protected] .

Join Gareth and Gary for another episode of Dishing It Out as they welcome comedian and host of The Weekly Roast podcast, Mark Mehigan.

Mark gets deep about his lifelong love of food, his borderline obsession with France, and how giving up drink and cigarettes completely changed the way he tastes and enjoys what’s on his plate. From perfect French pastries to wedding menus and comfort classics, the lads dig in to how food helps mark those important moments in life.

They also chat about confidence in the kitchen, which Mark believes he's lacking, and Gary and Gareth dish out some advice for home cooks like always tasting as you go and the one bit of kit that can take the fear out of steak, roasts and even fish.

In this week’s Nespresso Dish of the Week, Gary goes full cheffy with a fillet mignon and a coffee-spiked pepper sauce inspired by a memorable meal in Miami.

Then it’s over to your Culinary Conundrums, as the lads tackle thoughtful, personal gift ideas for a serious home cook, and the one ingredient they couldn’t live without.

Keep those questions coming to [email protected] .

Gareth and Gary are back and excited to kick off Season 6 of Dishing It Out with a seriously special guest, newly crowned Michelin star chef Angelo Vagiotis of The Pullman at Glenlo Abbey.

Angelo shares the remarkable journey from the ultra-lux world of fine dining at Terre in Castlemartyr, to transforming a 1920s Orient Express carriage into Galway’s latest Michelin-starred destination. He opens up about the pressure and sacrifice behind chasing stars, building a new team, culture and relationship with long-time Pullman regulars, and why Ireland now feels like home.

You’ll also hear about his time with Clare Smyth at Restaurant Gordon Ramsay, opening a tiny Paris kitchen that became France’s Restaurant of the Year, and his very globe-trotting “last meal on earth”.

IWe team up with Nespresso for our Dish of the Week, where Gareth serves up a no-fuss tiramisu featuring Nespresso espresso and a twist. Then it’s on to your Culinary Conundrums, where the lads tackle cottage cheese and what to cook for 20+ guests at a party.

Keep those questions coming to [email protected].

Join Gareth and Gary for a special episode as they welcome their hero, the legendary Derry Clarke.

Derry, a true icon in the culinary world, shares stories from his impressive career spanning over three decades, filled with triumphs, challenges, and his transition to consultancy and private dining experiences.

In this episode, the trio delves into the intricacies of fine dining, the impact of Michelin stars, the evolving landscape of the restaurant industryand Derry courageously opens up on the tragic loss of his son in 2012.

Don’t miss the Cookbook Corner, where Gary introduces the "Obsession" series and as usual the boys tackle your culinary conundrums!

Keep the questions coming to [email protected].

We may not have quite won enough games during the Trapattoni era but it's fair to say as his translator, Manuela Spinelli won over Irish hearts.

In this week's episode, Manuela joins Gareth and Gary to discuss her fascinating career as a translator not just for Ireland football managers but also none other than the Pope!

We also get to hear her passionate insight in to Italian food and why she's so protective of the purity her native gastric culture. Needless to say she has VERY strong views on whether coleslaw goes with lasagna.

As ever the boys take on your Culinary Conundrums so keep them coming into [email protected]

Join Gareth Mullins and Gary O'Hanlon for another delicious episode of "Dishing It Out," where they are joined by Anthony Smith, owner of the acclaimed Mr. Fox restaurant on D’OLiar Street, now boasting a Michelin star! Anthony shares his culinary journey with stories ranging from his beginnings in McDonald's to managing multiple successful ventures, including his exciting new whiskey brand.

Don’t miss the Cookbook Corner featuring the Wolseley cookbook that sparked Gareth's passion for classic breakfast dishes.

Plus, the duo tackles your culinary conundrums—send your questions to [email protected]!

Get ready for a flavorful journey in this week’s episode of “Dishing It Out”. The lads are flying solo, diving into their most memorable meals, sharing stories from the Ritz to the Four Seasons. Gareth recounts heartwarming experiences from his wedding in Tuscany and Gary relives some happy times in Boston, as they reflect on the people, places, and unforgettable dishes that shaped their culinary journeys, you’ll discover that great meals are just as much about the company as the food itself.

For Cookbook Corner, Gareth highlights a unique barbecue cookbook that reignited his passion for outdoor cooking

Plus, they're tackling your culinary conundrums, so keep those questions coming to [email protected]!

Join Gareth Mullins and Gary O'Hanlon for another delicious episode of “Dishing It Out”! This week, they're joined by the talented Santina Kennedy, who shares her journey through the world of Irish food and her love for showcasing the vibrant flavours of Wicklow. Gareth and Gary dive into the magic of cooking as Santina discusses her past in the café scene and her latest collaboration celebrating local producers. They also explore the significance of community in food culture, and Santina reveals her experiences curating unforgettable dining events.

Don't miss the Culinary Conundrum segment, where they answer listener questions ranging from homemade pasta tips to underrated Irish ingredients and don't forget to get yours in to [email protected]

Join Gareth and Gary for another serving of "Dishing It Out" as they welcome the multi-talented Marcus O'Laoire, who’s made waves with his daily recipe-sharing adventure.

Known for his vibrant online presence and flavorful dishes, Marcus opens up about his culinary journey and how he's managed to create a new meal every day without burning out, his thoughts on food trends and his Death Row Meal menu is chef's kiss.

In this week's Cookbook Corner, Gareth dives into the brilliance of Thomas Keller’s "Bouchon," sharing why it’s a staple for any home chef looking to elevate their cooking game and they both share their fine dining horror stories.

Stick around for listener conundrums featuring comfort food favorites and culinary advice and keep those questions coming to [email protected]!

Join Gareth and Gary for the first live episode of “Dishing It Out”! Recorded right from the vibrant heart All Together Now.

They chat about the evolution of festival food, highlighting talented vendors and their mouth-watering offerings. Gareth introduces one of his favourite guides for this week’s Cookbook Corner and this week's guest is legendary pastry chef, JR Ryall from Ballmaloe, as he shares his inspiring journey and the secret behind creating an unforgettable dessert trolley experience.

Stick around for listener conundrums where they tackle everything from chili heat control to must-have kitchen staples and don’t forget to send your Culinary Conundrums to [email protected]!