I was reminded of the saying ‘don’t judge a book by its cover’ when I visited St. Kyran’s Restaurant in Virginia, County Cavan recently. From the outside the property looks unremarkable – a humble, bungalow-style building with a distinctly residential feel. I was convinced that I must have taken a wrong-turn along the way but […]
Discovering a Hidden Gem in Cavan – St. Kyran’s Restaurant Review Read More »
Did anyone else grow up envious of our American cousins on shows like Friends enjoying what seemed like Christmas a month early? On the other side of the Atlantic, the last Thursday of November is well a truly a day to give thanks, for US Independence and undoubtedly for all the delicious treats that make
Easier than Pie American Treats for Thanksgiving Read More »
Let’s be honest, here in Ireland Chinese food often gets a bad rap. Every town in Ireland has at least one outlet which isn’t necessarily doing the cuisine’s reputation any favours, yet we return time and time again for our fix of what is seen as a guilty pleasure – saccharine sauces and greasy battered
A Little Taste of the Orient in Clontarf – Yang’s Review Read More »
Halloween is dead and gone and our sights are firmly set on the arrival of the festive season, winter is upon us and some of us couldn’t be happier! In recent years it seems to set in that little bit earlier and while I’m not suggesting you don your Buddy the Elf costume or erect
Magical Christmas Markets Across Europe Read More »
A chef’s life is notoriously demanding, and that’s before you into account Neven Maguires’s extra circular activities: running his own restaurant, guest house, and cookery school, filming TV shows (he holds the record for RTE’s largest ever audience for a cookery programme), developing cookbooks (13 of them), hosting cookery demos all over the country, working
Neven Maguire: “There’s no hidden side to Neven Maguire, what you see is what you get” Read More »
“We believe in family”, says Louis Herterich, Master Butcher at Herterich Artisan Butchers. And the facts speak for themselves: his wife Caroline and his sister Martina both work full time in the business, and his son Louis -he has three boys and three girls- is learning the trade from him. When he’s fully trained, Louis -son- be
“It’s all About Trust” – The Herterich Butchers Story Read More »
What a moment the NI food scene is enjoying at present. When we visited a couple of weeks ago for the BBC GoodFood Show we could not get over the air of positivity and buzz about the place. Thousands of foodies travelled far and wide to catch a glimpse of celebrity chefs such as Paul
Affordable Luxury You Won’t Want to Leave – The Merchant Hotel Belfast Review Read More »
Picking up right where Food on the Edge left off last year, in the opening address for the second annual global chef symposium director JP McMahon sparked a conversation on ‘The Future of Food’; the theme of the festival. Just as provocative as his rallying call to action for chefs to become true change makers was his attire. Never
When The Best Chef in Latin America Came to Galway – An Interview with Virgilio Martinez Read More »
With a very traditional front lounge, a back room covered in astro-turf and a wood fire oven in the same building, The Square Ball is quite a difficult one to classify. A member of the Bodytonic alliance along with some notable other Dublin pubs such as the Bernard Shaw (the birthplace of Dublin hipsterism) and
It’s all Brews and Games: The Square Ball, Hogan Place – Bar Review Read More »
The vast Rhône Valley is an expanse of verdant beauty spanning the length of the Rhône river in southeastern France — sweeping from Lyon, France’s second city, to just north of provençal Orange; still a testament to the glory of the Roman Empire. Way back when, the Romans used the Rhône Valley as their highway
There’s no Place Like Rhône: Discover the Wines of the Rhône Valley Read More »
Last summer the Irish Brewers Association (IBA), the representative voice for the brewing industry in Ireland, released its annual Beer Market Report for Ireland. It showed that beer production increased 6%. This is the first time since 2011 that beer production in Ireland has risen. Irish beer exports are up 16% and are valued at
Franciscan Well Brewery – Can a Can Make a Difference? Read More »
Fresh pasta is so much easier to make than people imagine. If you haven’t got a pasta machine, it’s not the end of the world. All you’ll need is a rolling pin and plenty of elbow grease, as the only great difficulty you’ll have is getting the pasta thin enough to work with – you
Homemade Fresh Egg Pasta Recipe with Cherry Tomato Sauce by Neven Maguire Read More »
My first real epiphany in the dessert realm was making raw cakes. It was a natural step that I should make them even more digestible by using fermented nuts in the filling, making the cakes lighter and even easier to digest. The Cultured Club’s chocolate celebration cake recipe has been known to take on many
Chocolate Celebration Cake Recipe from The Cultured Club Cookbook Read More »
Italy’s white wines can best be understood as typically dry, mouth-wateringly crisp and with a delicate fruity or almond nutty character. Traditionally subservient to cuisine, their role is to refresh the palate and flatter the food, rarely to dominate. The island of Sicilia (Sicily) is a vast and much under-rated wine region. Producing one-sixth of
Sicilian White Wines: Six Bottles you Should be Drinking Now Read More »
Neatly tucked away just off Camden Street, The Fat Fox is a petite cafe that recently arrived on the scene in Dublin. Having stumbled upon their Instagram feed a few weeks ago, I decided to make my move and visit this new spot. The cafe is only open on weekdays from 7am to 4pm, so
Fantastic Mr. Fox Comes to Camden Row – The Fat Fox Review Read More »
Poached plums and local McDonnell’s goat’s cheese are two yummy ingredients that team together beautifully when serving French toast for brunch. If you don’t fancy goat’s cheese, try crispy bacon. Serves 2 Ingredients: For the syrup – 100 g caster sugar – 120 ml water – 10 organic rose petals For the plums – 2 plums, stones removed and
French Toast with Rose Petal Syrup, Plums and Goat’s Cheese Recipe by Catherine Fulvio Read More »
With some truly awe-inspiring cideries in Ireland crafting fabulous artisanal cider, we are a bit spoiled for choice. To change the flavours or add to their already increasingly delicious products, many cider makers have begun experimenting with adding fruits or spices to their mixes. But one of the newest trends to hit Ireland, which is
Barrel Aged Cider: Apples and Whiskey Casks Make Great Friends Read More »
You might need to take a trip to the butcher to get this particular cut of lamb. Swap your weekly steak for lamb with cauliflower mash – it’s bursting with flavour and will leave you feeling satisfied. Serves 2 Ingredients: – 2 lamb rumps (about 250g each) – 1 tsp dried rosemary – 1 tbsp coconut oil or butter – olive
Grilled Lamb Rump with Rosemary Cauliflower Mash Recipe by Madeline Shaw Read More »
South American wines have come a long way. Prolific and well established Chile and Argentina are leading, but up and coming neighbours are finding their own voices with the improved quality that technology and sovoir-faire bring. Last year Peru took home Gold at the Mundus Vini Award in Germany while Uruguay earned Silver at the prestigious Decanter World Wine Awards. This
Elegance and Refinement: Discover the Fourth Wave of South American Wines Read More »
The secret here is to use lean minced beef, which is just as protein-packed as the higher-fat stuff, bulked up with high-fibre cannellini beans. We even get a bit of mozzarella, too! Serves: 6 Total time: 40 minutes Ingredients: – 2 small red onions – 100ml cheap balsamic vinegar – 500g lean minced beef – 1 x 400g tin
Italian Super-food Burgers, Balsamic Onions, Mozzerella & Slaw Recipe by Jamie Oliver Read More »
There was something poetic about having the new generation of the Torres family hosting a vertical tasting of Torres Mas La Plana, a wine hailed as the legacy of Mireia and Miguel’s father, Miguel A. Torres, and which was considered quite a risky venture at the time of its creation in 1970. In fairness, a Cabernet
The Future Pours the Past: How Torres Mas La Plana Passes the Taste of Time Read More »
Copyright © TheTaste.ie – All rights reserved.
Click below to see our memberships which have free options to sign up to our weekly newsletter or premium options for full site access with premium experiences & perks. This month we have over €600 in prizes to give away and over €1000 worth of experience savings and perks for Premium Subscribers.
