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TheTaste.ie

Month: August 2019

Exciting Pop-Up Restaurant LEAVEN By Talented Chef Christine Walsh

Exciting Pop-Up Restaurant LEAVEN By Talented Chef Christine Walsh

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 …

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Back to School Dinner Burritos Recipe From Siúcra x Catherine Fulvio

Back to School Dinner Burritos Recipe From Siúcra x Catherine Fulvio

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 …

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Sliced Beef with Dry chilli and Chinese Spices Recipe By Shucheng Yu From The Old Post Office Restaurant

Sliced Beef with Dry Chilli and Chinese Spices Recipe By Shucheng Yu From The Old Post Office Restaurant

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 …

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Stoneground Ølands Sourdough Recipe By The Little Mill

Stoneground Ølands Sourdough Recipe By The Little Mill

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 …

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Chocolate and Hazelnut Tart Recipe By Chef Adrian

Chocolate and Hazelnut Tart Recipe By Chef Adrian

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 …

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Irish owned, Gourmet Food Parlour, have created over 150 jobs since 2017 and plan further growth

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 …

Irish owned, Gourmet Food Parlour, have created over 150 jobs since 2017 and plan further growth Read More »

Mount Juliet To Host Premier ‘Chef’s Table’ Dining Experience At ‘The Stables’ In Five Star Hunter’s Yard Hotel

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. …

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Rosemary & Pecorino Grissini Recipe By Monika Coghlan

Rosemary & Pecorino Grissini Recipe By Monika Coghlan

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 …

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Pan Seared Irish Sea King Scallops from Mulligans of Sandymount – #DubPubDishes

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. …

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Celebrate Afternoon Tea Week at Powerscourt Hotel Resort & Spa

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 …

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Savour Summer At The Ivy Restaurant At Dunboyne Castle Hotel & Spa

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 …

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Pan Seared Scallops, Purple Cauliflower & Smoked Bacon Recipe From Armada Hotel Spanish Point

Pan Seared Scallops, Purple Cauliflower & Smoked Bacon Recipe From Armada Hotel Spanish Point

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 …

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Middle Eastern Shakshuka Breakfast Recipe By Chef Jeeny Maltese

Middle Eastern Shakshuka Breakfast Recipe By Chef Jeeny Maltese

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. …

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Fudgy Brownie Recipe By Chef Jeeny Maltese

Fudgy Brownie Recipe By Chef Jeeny Maltese

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 …

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