The pleasure list: Milstein makes winning music
French pianist Nathalia Milstein became the first ever female winner of the Dublin International Piano Competition last year, a stupendous success given the competition was first established in 1988 and is a triennial event.
Now 20-year-old Nathalia is returning for her Dublin recital debut in the National Concert Hall on Wednesday, February 17.
The programme treats include Schumann's charming and graceful Arabeske in C, Op. 18, and works by Russian titan composer, Sergei Prokofiev, including his magnificent Sonata No. 6 in A, Op. 82.
Born in 1995 to a musical family, Nathalia first started playing the piano at the age of four with her father, the gifted pianist Serguei Milstein, and was a star from the start.
She entered the Geneva Conservatory of Music in 2009, and obtained her diploma with honours in 2012. Nathalia is also a prizewinner of numerous competitions: in 2008 and 2009 she received the First Prize at the 'Flame' Youth Competition.
In 2013 she was awarded the Second Prize in the Grand Concours International de Piano in Corbelin, France. She regularly plays with her violinist sister, Maria Milstein, as a duo.
A mocktail of fruity and fizzy abstinence for Lent
Never doubt you'll survive the denial that comes with Lent should you decide to denounce alcohol. Because Keelings' nutritionist Aveen Bannon has whipped up some delicious non-alcoholic mocktail recipes that are ideal for quenching thirst.
They're bound to stop you falling off the wagon during the Lenten season, which kicks off on Wednesday.
Keelings is a 100pc Irish-owned family business that first started producing fruits and salads in the 1930s, and supplying them to local Dublin markets.
This Keelings berry mojito punch recipe will serve four.
The ingredients are: 600ml cranberry juice, 300ml soda water, 2 limes juiced, 1 handful of Keelings raspberries, 2 handfuls of Keelings blueberries, 1 cup mint leaves, and crushed ice.
To make: combine the raspberries, cranberry juice, soda water and lime juice in a large jug or punch bowl.
Add the berries, mint leaves and ice. Stir and serve.
Pots of elegance on a table
There isn't a table that wouldn't be lifted by ceramicist Adam Frew's elegant new range of functional works in porcelain.
Or a soup, side dish or dip that wouldn't taste all the better for having lingered a while in one of his graceful creations.
A graduate of University of Ulster in fine and applied art, Frew has said of his designs: "I make functional pots and expressive vessels using stoneware and porcelain clay, fired in a wood or gas kiln.
"My approach is to think of the potters' wheel as a creative tool and the clay surface as a three-dimensional canvas."
He gained experience at Winchcombe Pottery in England, and has worked for renowned potters Judy Makela in Finland, and Lisa Hammond in Greenwich.
He is based in Flowerfield Arts Centre on the Causeway Coast, and has said all of his decoration is spontaneous, a unique fusion of skill and chance: "Freedom of expression, within necessary boundaries."
Say it with a heart-full of milk chocolate truffle delights
Who wouldn't say 'yes' to Butlers Pink Keepsake Heart Tin, which contains just over a dozen luscious and very yummy milk chocolate truffle hearts. Indeedy, who wouldn't say 'yes' to any of Butlers Chocolates Valentine's Day collection?
While this cute pink tin of love - which contains 13 sweet delights - is new to Butlers Chocolates Valentine's Day confectionery, you can also expect some very firm romantic favourites from one of our all-time favourite chocolatiers.
Butlers Chocolates Keepsake Velvet Heart Box is a collection of assorted chocolates presented in a luxurious velvet covered box, and which is finished with a sumptuous satin bow. It evokes the glamour and romance of by-gone eras.
Butlers Red Valentine's Heart Tin Assortment is a classic box of chocolates to give on Valentine's.
It contains a scrumptious selection of 19 mouth-watering chocolate hearts, and flavours include lemon, passionista, and hazelnut caramel.
Sunday Indo Living
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