This salmon and spaghetti recipe is super-quick and full of Mediterranean flavour. While the spaghetti is hearty and filling, the sauce is refreshing and light. This recipe is not suitable for the freezer but the leftovers are great the next day as a cold pasta salad, which is a handy option if you’re dining al […]
Mediterranean Salmon and Spaghetti Recipe by Derval O’Rourke Read More »
A lot has been written about Dylan McGrath: On how he achieved a Michelin star at Mint; on the blow he suffered when the restaurant fell victim to the recession; how he rebuilt his career by opening some of Dublin’s most successful casual eateries; and there have been as many column inches about his temper
“I’m not finished yet” – What’s Next for Dylan McGrath Read More »
There is a theory that says that 10,000 hours of deliberate practice will make you an expert in most fields. The concept, featured in best-selling books and motivational speeches around the globe is often linked to proficiency in sports, music and even entrepreneurship or sales. With over 25 years of experience in the food and drinks industry,
Lynne Coyle, Master of Wine: “I’d probably be an Albariño” Read More »
No figure in the hospitality industry mystifies more than the hotel concierge. They have to know everything and everyone; source anything from an elusive table at the best restaurant in town, to that must-have handbag of the moment; cater to requests that can sometimes range from downright absurd to borderline impossible; all the while staying
Concierge Confidential: Inside The Shelbourne with Concierge Denis O’Brien Read More »
This delicious lamb tagine recipe recently received a Great Taste Awards 2016, the wide array of spices give this dish a delightful depth and the high quality of Irish lamb makes a great base for a soft, irrisitible rendition of this Moroccan classic. Makes 8-10 servings Ingredients: – 1.5 kg lamb shoulder, diced – 80 ml olive oil
Lamb Tagine Recipe From Avoca Read More »
Bó, or cow as Gaeilge, is present in the vocabulary of every Irish primary-school goer. Surrounded by cow-filled fields in Connemara, the elusive name for Brian and Rachel Nolan’s coconut milk, avocado and honey based take on ice-cream came to them. Packed full of flavour, dreamily creamy and smooth, the only thing absent from their
The Irish Couple taking Frozen Goodness Global – The Nobó Story Read More »
This delicious strawberry cupcakes recipe with its hidden centre of Nutella and strawberry fresh whipped cream will be a yummy addition to any afternoon tea. Ingredients: – 40g cocoa powder – 3 eggs – 4tbsp hot water – 175g unsalted butter – 165g caster sugar – 120g self-raising four – 1 tsp baking powder – 500ml fresh cream – 1 tub of fresh strawberries – 150g
Nutella and Strawberry Cupcakes Recipe by Karyn Ryan Read More »
It’s 5pm, shortly before service starts at 777 Restaurant on South Great Georges Street, and waiting outside the black nondescript entrance I feel like I’m about to enter an illicit, secretive speakeasy. Head chef Adam Dunn soon arrives to smuggle me inside the door, and before I know it there’s a frosty salt rimmed margarita sitting on the
It’s Getting Hotter in Here – 777 Head Chef Adam Dunn Reveals Exciting New Menu Read More »
Northern Ireland is having a bit of a moment at present, some would say a long overdue moment. Tourism NI have made concerted efforts both at home and abroad to showcase the best food and drink producers and experiences that are waiting to be discovered and with the arrival of Brexit and Sterling being almost
A Heavenly Palace in the Hills – Culloden Estate & Spa Read More »
Just as essential as yeast is to a perfectly risen loaf of bread, the six McErlain brothers, Adrian, John, Paul, Seamus, Brian and Damian, have proven to be vital ingredients in the success of the one of Northern Ireland’s most booming bakeries, Genesis Crafty. The family bakery has risen higher and higher since their parents
Band of Bakers – The Six Brothers Behind the Rise and Rise of Genesis Crafty Bakery Read More »
Who doesn’t like a Mojito? And who doesn’t like cake? In this recipe, two of life’s pleasures are combined for a spongy citrusy cake that is super easy to make and even easier to devour. Serves 6 – 8 Ingredients: – 400 gr sugar – Zest of 3 limes – 6 Eggs – 190 gr Cream – 25 gr Rum – 375
Mojito Cake Recipe by Gaby Guedez Read More »
The financial downturn had a huge impact on the hospitality industry in Ireland. Whilst restaurants have always worked to tight margins, they were faced with even harsher economic realities during the recession and had to quickly adapt to avoid going under. As we claw our way out of the recession, there seems to a renewed optimism
Cooking That Suprises & Excites – St. George’s Terrace Restaurant Review Read More »
I have been somewhat of a Francophile for as long as I can remember. Breton stripes and good butter are beloved in my little world, I have been known to throw rigorously French-themed dinner parties and if I thought I could get away with it, there’s a good chance I would take up wearing a
Living la Vie en Rose at Vie de Chateaux Read More »
I am absolutely in love with this chicken teriyaki recipe and sauce at the moment! It’s also amazing with salmon which makes for a fab lunch!! What I love about this version is that it is the perfect Saturday night fakeaway! This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved. Ingredients: – 400g
Chicken Teriyaki Recipe by The Wonky Spatula Read More »
I imagine being an Olympian is hungry work. While a few brisk walks a week is my idea of a fitness regime, anything more intensive than this needs a diet designed to fuel energetic exertion. This is where the torch is rightly passed to Derval O’Rourke, who during her career as a professional athlete needed
The Fit Foodie by Derval O’Rourke – Cookbook Review Read More »
Over the past few decades, Ireland’s wealth of producers, makers, and growers have been the foundation on which Ireland’s food industry has blossomed. These artisans have become household names, regular fixtures on menus across the country, and staples in our kitchens. An integral ingredient in the transition from little known producers to artisinal heroes are
15 of Ireland’s Best Artisan Food Stores Read More »
A couple of years ago my husband gingerly suggested that I should donate some of the cookbooks in my extremely large (and ever-growing) collection to our local charity shop. I glared at him in disbelief with thoughts of potential divorce proceedings running through my head. How could he possibly think that I would agree to
A Recipe for Success – The Cookbook Cafe Review Read More »
This Spanish chickpea & spinach stew recipe is originally from Andalusia. It is a very rich and nourishing dish that is perfect for lunch or dinner. And what is best, it comes together in less than 30 minutes! This healthy stew is vegetarian, gluten free and dairy free. Ingredients: – 500g organic chickpeas in water
Spanish Chickpea & Spinach Stew Recipe by Tasty Mediterraneo Read More »
As the old saying goes, a business with no sign is a sign of no business, but before graphic design and vinyl letters became commonplace, the only way to put your name over the door of your business was with a hand painted sign. Sadly, as modern techniques crept in the works of traditional sign
Dublin’s Freshest Sign Painter on the Revival of the Hand Painted Sign Read More »
In an ideal world, my every meal would be cooked by The Greenhouse’s Mickael Viljanen. Unfortunately, in reality, very few of us can set aside the funds to indulge in Michelin-star cuisine as regularly as our heart’s desire. The intricate edible art produced by the most prestigious names in Ireland, those with the coveted Michelin
Make Your Day the Midday Michelin Way Read More »
“Irish Whiskey is now having its best moment in the last 150 years”, said John Teeling recently during the launch of the book The Whiskeys of Ireland, by Peter Mulryan. He added that “in ten or fifteen years, the industry will be taking its rightful place”, especially when it comes to premium whiskeys. Far from
Dublin 8: On the Verge of A New Golden Age for Craft Drinks Read More »
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