A Pop-Up restaurant exploring the nature of preservation, traditional techniques and sustainable approaches, that is the LEAVEN ethos. But it is so much more than that, the culinary talents of Chef Christine Walsh, are exciting, bold and so unique in many ways. The way the ingredients are explore to maximize their flavours and textures are […]
Exciting Pop-Up Restaurant LEAVEN By Talented Chef Christine Walsh Read More »
Add exciting flavours to the menu with Siúcra x Catherine Fulvio’s Back-to-School Dinner Burritos, which are guaranteed to keep everyone happy and excited for meal time, making the schedule a little easier, one step at a time! Ingredients: Serves 4 (makes 8) For the beef filling – 1 onion, chopped – 3 cloves garlic, finely
Back to School Dinner Burritos Recipe From Siúcra x Catherine Fulvio Read More »
Sliced Beef with vegetables, oiled with dry chilli and Chinese spices recipe. A fantastic recipe with all the great qualities of traditional Sichuan cuisine. Delicious spices and textures, makes a perfect lunch or dinner recipe. Ingredients: (Serves 4) – Hereford Beef 400g – Cucumber 400g – Sichuan Hot Bean Paste 80g – Dry Chilli 40g
A beautiful recipe for ølands sourdough, ølands is a wheat which originates in Sweden which is been grown now in a program with local farmers in Kilkenny. Thanks to The Little Mill Company for sharing their fabulous recipe with TheTaste.ie. Now we all can enjoy a delicious and hot slice of sourdough at home with
Stoneground Ølands Sourdough Recipe By The Little Mill Read More »
Chocolate and Hazelnut Tart Recipe. Also known as death by chocolate, this tart always reminds me of Ferrero Rocher. I love the simplicity of a tart where you can surprise people with the different flavours in the mixture. Ingredients Serves 6–8 For the chocolate tuiles – 2 eggs whites – 90g caster sugar – 55g
Chocolate and Hazelnut Tart Recipe By Chef Adrian Read More »
The restaurant group has seen a growth of 400% and now launch a new catering brochure to meet the needs of their growing client base August 27th, 2019: Award winning, Irish owned Gourmet Food Parlour (GFP) Restaurant and Catering Group have released that over the past two years they have created over 150 Irish jobs
The national launch of Food On The Edge 2019 took place this afternoon at Dylan McGrath’s Fade Street Social in Dublin. The event was attended by Irish chefs, industry leaders and media. With a robust international line-up of speakers, the main theme of Food On The Edge 2019 is ‘Migration’ which will examine ‘how food travels
Food On The Edge 2019 Officially Launches Read More »
The Mount Juliet Estate has a stellar culinary reputation, from the Michelin Star and AA Rosette awarded Lady Helen dining in The Manor House at Mount Juliet, to the Michelin Plate awarded The Hound Restaurant at Hunter’s Yard, Chefs Ken Harker and John Kelly are renowned for their innovative approach to creating exceptional dining experience.
This beautiful Rosemary & Pecorino Grissini recipe from Monika Coghlan, are the perfect pencil-sized snack sticks of crisp, dry baked bread that can be enjoyed on its own or as dipping sticks to your favourite creamy dips, served with cured meats or with a fabulous cheese board. Ingredients: Makes about 50. – 500g plain flour
Rosemary & Pecorino Grissini Recipe By Monika Coghlan Read More »
Anyone who has had the opportunity to eat out in Dublin pubs over the last couple of years will see just how much the quality of food on offer has grown. There are now dishes available in Dublin pubs which are as delicious and as beautifully prepared as any meal on offer in the city.
Cornflake Panna Cotta from The Bracken Court Hotel – #DubPubDishes Read More »
It’s absolutely worth making the journey North to visit “The Coolest Place on the Planet” by National Geographic and “The most beautiful County in Ireland” by the popular website ‘” Ireland Before You Die” situated along the starting point of the Wild Atlantic Way. It has the best of everything that Ireland has to offer
A Taste of Donegal Chairpersons Message 2019 Read More »
Cask also took home the title of Cocktail Bar of the Year for the third year running, while Bar Manager of the Year went to Cask’s Andy Ferreira. Cask in Cork took home the highest honour on the night at the Bar of the Year Awards 2019, winning Bar of the Year for the second
Cask Wins Bar of the Year at the Bar of The Year Awards 2019 Read More »
Anyone who has had the opportunity to eat out in Dublin pubs over the last couple of years will see just how much the quality of food on offer has grown. There are now dishes available in Dublin pubs which are as delicious and as beautifully prepared as any meal on offer in the city.
Pan Seared Irish Sea King Scallops from Mulligans of Sandymount – #DubPubDishes Read More »
Anyone who has had the opportunity to eat out in Dublin pubs over the last couple of years will see just how much the quality of food on offer has grown. There are now dishes available in Dublin pubs which are as delicious and as beautifully prepared as any meal on offer in the city.
Braised Lamb Shank from Johnnie Fox’s – #DubPubDishes Read More »
With Afternoon Tea Week taking place from 12-18th August, there’s no better time to indulge in one of the most popular, quintessential pastimes. Located half an hour outside of Dublin city centre, Powerscourt Hotel Resort & Spa is a whole other world away, offering beautiful surroundings and 5* luxury, making it the perfect spot for afternoon tea. Guests
Celebrate Afternoon Tea Week at Powerscourt Hotel Resort & Spa Read More »
Anyone who has had the opportunity to eat out in Dublin pubs over the last couple of years will see just how much the quality of food on offer has grown. There are now dishes available in Dublin pubs which are as delicious and as beautifully prepared as any meal on offer in the city.
Smokin’ Bones Gobstopper Burger from The Wiley Fox – #DubPubDishes Read More »
The Ivy Restaurant at Dunboyne Castle Hotel & Spa showcases modern Irish dishes using the finest local ingredients from the Boyne Valley and surrounding areas. This summer, The Ivy Restaurant has introduced a new seasonal menu that pays homage to the producers of the region including beef from Dunnes Farmhouse Food in Dunshaughlin, smoked black
Savour Summer At The Ivy Restaurant At Dunboyne Castle Hotel & Spa Read More »
A show stopper dessert recipe to land on the table at any time of the year. Have it made in advanced and store in the fridge until ready to serve. We love this gorgeous recipe from Chef Adrian, any citrus fruit like lemon is perfect to end for a summer feast! Ingredients: For the shortcrust
Lemon Meringue Tart Recipe By Chef Adrian Read More »
This is a stunning dish, Pan Seared Scallops, Purple Cauliflower & Smoked Bacon Recipe From Armada Hotel by Executive Chef Peter Jackson. Here you can appreciate the confidence and respect for real fresh , good quality Irish seafood at The Armada and their executive chef. The perfect balance of flavours and excellent techniques to preserve
Middle Eastern Shakshuka Breakfast Recipe By Chef Jeeny Maltese. Having poached eggs Shakshuka style for breakfast involves poaching the eggs in a earthy paprika tomato sauce, spiced lightly with chilli and capsicum. One of my favourite meals of the day, it is breakfast or brunch! But you can easily have it as dinner or lunch.
Middle Eastern Shakshuka Breakfast Recipe By Chef Jeeny Maltese Read More »
This luscious Fudgy Brownie with a great texture, it is a very easy recipe to follow. Deliciously moist, chocolaty and ever so indulgent. Made to share or selfishly to be enjoyed with no guilt whatsoever. Ingredients: – 125 g 80%+ dark chocolate, chopped – 1/4 cup (50 g) coconut cream from a can – 3
Fudgy Brownie Recipe By Chef Jeeny Maltese Read More »
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