Like many of her six-year-old girlfriends, Lulu loves the color pink. And since she adores gnocchi, I created this beetroot gnocchi recipe for her. The bright fuchsia dumplings against the delicate white in the sauce are simply stunning and oh so appetizing! Serves 4 Ingredients: – 100g beetroot, peeled and diced – 1 tbsp olive […]
Beetroot Gnocchi Recipe with Parmesan & Parsley Sauce by Beatrice Peltre Read More »
Chestnuts are strictly seasonal and we eat chestnuts from Autumn to after new year’s day in Japan. They are very versatile, can be used both in savory and sweet dishes and are also loaded with nutritional goodness, low in fat and high in vitamin C to ward off colds. This kuri gohan recipe is a
Kuri Gohan Chestnut Rice Recipe by Takashi Miyazaki Read More »
This venison stew recipe is the perfect way embrace game season and enjoy a warming hug in a bowl. Red wine, cloves and redcurrant jelly give this stew a sweetly spiced hue which goes perfectly with venison. Ingredients: – 800g diced venison leg – 100g pancetta lardons – 2 medium onions – 2 sticks of
Venison Stew Recipe by Darina Coffey Read More »
A healthy, low calorie, vegetarian and gluten free Mediterranean spinach soup that comes together in only 20 minutes. Perfect comfort food for weeknight meals. Ingredients: – 2 tbsp extra virgin olive oil – 1 leek, sliced – 3 medium carrots, peeled and sliced – 2 medium potatoes, peeled and sliced – 500g fresh spinach leaves – 1l vegetable stock – 1 tsp
Mediterranean Spinach Soup Recipe by Tasty Mediterraneo Read More »
This kale, black pudding and apple salad recipe is as indulgent as salads get with chunks of crispy fried pudding, gooey caramelised apple, celeriac crisps and of course the green machine that is kale. Nothing like the sad skimpy salads that leave you starving an hour later, if you buy into black pudding being a
Kale, Black Pudding and Apple Salad Recipe by Darina Coffey Read More »
This fig and pear roll made with cardamon is made to accompany your autumn afternoon tea, perfect for a lunch box too. Makes 4-8 pieces Ingredients: – 250g dried figs – 1 pear – 3 green cardamon pods – 25g toasted walnuts Pastry – 100g wholemeal spelt flour, or wholemeal pastry flour – 75g white spelt flour, or plain white flour
Fig and Pear Roll with Cardamon Recipe by Blazing Salads Read More »
This Root Vegetable Panzanella Salad recipe was created by Yvonne Connolly to celebrate National Bread Week, from 9th to 15th October 2016. It makes for a perfect autumn lunch, and is creative way to use your loaf! For a non-vegetarian option, add diced pancetta or chorizo to the vegetables with tomatoes. Serves 4 Ingredients: – 300g
Root Vegetable Panzanella Salad Recipe by Yvonne Connolly Read More »
This Savoury Cheese & Kale Bread Pudding recipe was created by Yvonne Connolly to celebrate National Bread Week, from 9th to 15th October 2016. A savoury twist on the sweet classic pudding, you could try adding shredded ham with the vegetables for a meat option. Serves 4 Ingredients: – 250g kale – 1 tbsp olive oil – 1
Watch: Savoury Cheese & Kale Bread Pudding Recipe by Yvonne Connolly Read More »
Make the most of Irish soda bread with this simple bruschetta recipe to celebrate National Bread Week 2016 (9th – 15th Oct). Ingredients: – 250g cherry tomatoes – 1 tbsp oil – 1 tbsp balsamic vinegar – 2 tbsp chopped basil – 1 chopped clove garlic – 4 slices Irish brown soda bread Method: 1. Mix cherry tomatoes in a small roasting tin
Watch: Irish Soda Bruschetta Recipe for National Bread Week 2016 Read More »
In restaurant years, a decade is a very exciting age: mature enough to have developed a loyal customer base and to have found its place in the neighbourhood, but young enough to keep evolving and experimenting without alienating regulars. Recently refurbished, Gourmet Food Parlour in Swords just hit the milestone and it’s looking better than ever.
Style and Substance at Gourmet Food Parlour – Brunch Review Read More »
“Candy doesn’t have to have a point. That’s why it’s candy”, said Charlie Bucket in the 2005 film version of the classic children’s book Charlie and the Chocolate Factory, by Roald Dahl, brilliant writer who would be turning 100 years in 2016. And we agree: candy is often avoided by grown-ups who can’t find a reason to include its illogical
Trick or Treat for Adults: Excellent Artisan Confectionery Made in Ireland Read More »
Why does Sauvignon Blanc enjoys such popularity? The answer lies in two words: instant gratification. When plans go al fresco or life is a little too al dente, sprightly Sauvignon Blanc helps lift the spirits. Served chilled, always bone dry, its characteristic mouth-watering lemony acidity and crunchy green apple or gooseberry flavour is an excellent
Sauvignon Blanc, Undercover in the Loire Read More »
The lazy days of summer are behind us and though September had us wilting in London, the equinox cannot be disputed – autumn is here. I’m getting excited at the thought of tights weather and cosying up with endless cups of tea in front of the fire. It’s at about this time too that our
5 Seasonal Market Foods to Try This Autumn Read More »
Producing some of the finest food and drink available, everywhere you look in Northern Ireland you’ll find a food story that entertains and an experience that celebrates all things cooking, eating and drinking. As we celebrate our Legacy and Learn to Month in this the Year of Food and Drink, journey with us as we travel the length
11 Northern Ireland Foodie Experiences to Whet the Appetite Read More »
Ashford Castle has been chosen as an exclusive excursion as part of the International chef symposium Food On The Edge, which takes place in Galway October 22nd to 24th featuring such world-renowned chefs as Massimo Bottura, whose Osteria Francescana in Modena, Italy was voted the World’s Best Restaurant year. Ashford Castle’s Executive Chef Philippe Farineau
Ashford Castle to Host World’s Best Chefs as Part of Food on the Edge Symposium Read More »
John Keats, 19th century poet, described autumn as a “season of mists and mellow fruitfulness”, and no fruit encompasses the season’s bounty as well as a perfectly ripe, sweet and crisp apple. The king of fruit’s 4000 year history far pre-dates Keats, though one modern variety, the Bramley, cropped up just about the same time
Cider House Rules – The Armagh Cider Company Story Read More »
Enjoy Armagh in all its glory as the city retraces its steps back to its Georgian roots for Georgian Day on 26th November. As part of the Georgian Day festivities and of Northern Ireland’s Year of Food & Drink, on Friday 25th November the Archbishop’s Palace throw open its doors for the first ever Georgian
Step Back in Time at Armagh City’s Georgian Day Banquet Read More »
The island of Mykonos may only span a mere 33 square miles, but its cultural and historical significance stretches over centuries. Nicknamed “the island of the winds” for its frequent seaside blustery breezes, Mykonos has over the years evolved from a Roman outpost to a locus of maritime trade to a beach mecca for tourists.
Mykonos Food & Drink Travel Guide Read More »
Helsinki is one of the most fascinating European cities I’ve ever been to: it’s vibrant, it’s coloured, people are trendy and easy going, and the food is just amazing. The secret of the local chefs is choosing the best of the seasonal and local ingredients and combining them to create unique dishes, sometimes very simple,
Helsinki Food & Drink Travel Guide Read More »
Alchemy Juice Co. will be saying farewell to their Grafton Street location from this Sunday 9 October, but they are delighted that the new store on Lower Leeson Street (next door to the Sugar Club) is open 6 days a week and serving the same great range of delicious and wholesome food, including our bone
Alchemy Juice Co Moves on From Grafton Street Store This Week Read More »
Clare Smyth was acknowledged today as Michelin Female Chef 2017 during the Great Britain and Ireland award ceremony. The award, sponsored by Veuve Clicquot, saw the county Antrim native celebrated for her solid, consistent and outstanding achievements in the culinary world. After leaving Northern Ireland at the age of 16, she worked for globally known chef Heston
Clare Smyth Awarded Michelin Female Chef Award 2017 Read More »
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